Those of you who know me in real life know that my husband is an artist, a darn good one if I do say so. I’m a little biased though. If you read his review of Starbuck’s new instant coffee a few weeks ago you might have seen his website with his art and his own blog, King Sheep Productions.
I recently showed him the fabulous site called Etsy, with all it’s hand made goodness, and encouraged him to put up some of his art work. He will also have some drawings that his sister has done on the site soon, too. If you’re curious, go check it out here.
Support your local artist!
I was in the mood for cupcakes and I remembered seeing a recipe for Nutella cupcakes in my Google Reader. I decided that would be the perfect way to use up some more of the large container of Nutella we have in the kitchen. I sent a shout out to the ladies on The Nest and one person suggested buying a yellow cake mix and adding the Nutella into the cups of batter. Someone else sent me over to Baking Bites. Wow! There is some wonderful stuff on that site! Go look! I’m going to make some apple muffins from the site too.
I had forgotten how easy it is to make cupcakes or cake for that matter from scratch. I will making more cupcakes from scratch again very soon! My husband has a birhtday coming in May. Hmm! Enjoy! These came together quite easily and you don’t even have to bother with frosting them.
Nutella Frosted Cupcakes
source: Baking Bites
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Preheat oven to 325F. Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.
Happy St. Patrick’s Day from your favorite little Irish redhead! My husband and I went up to my mom’s house for the weekend to celebrate the holiday with her and Lance with a traditional feast of Corned Beef, carrots and cabbage. I must confess that this is only the second time we have had this traditional meal. This year we even celebrated with some Guinness too. The first time that I had a glass of Guinness was in Ireland with my friend to celebrate our graduation from college. The trip was a present to ourselves. We toured the factory in Dublin and at the end of the tour you get a pint of Guinness. If you’ve been to Dublin then you’ve seen the River Liffey and it makes you a little scared of drinking the dark stuff!
I decided that the meal wouldn’t be complete with out Irish Soda Bread. My mom found a bunch of recipes for all of the foods that would be part of a traditional Irish meal in the local newspaper. I was in luck! Soda bread was there too. I thought that soda bread was supposed to be pretty bland and heavy but this bread did not turn out bland at all! I was amazed at how sweet it was and I loved the raisins too.
Irish Soda Bread
3/4 cup raisins
3-1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 pint sour cream (2 cups)
1 tablespoon caraway seeds
Preheat oven to 350 F. Soak raisins in warm water for 20 minutes to plump them. In a large bowl, combine dry ingredients. In a small bowl, beat eggs and stir in sour cream. Add the egg mixture to the dry ingredients, and stir with a wooden spoon or use hands. Stir in the raisins and caraway seeds. Place dough in a greased 9-inch springform pan. Dust the top with flour to prevent hands from sticking, and pat the dough evenly in the pan. With a knife, make a shallow crisscross slash on the top. Bake for 50 minutes.
I will be the first to admit that I subscribe to too many magazines! A few of them are gift subscriptions though. It usually takes me some time to get through them all though. Some I page through when I’m running on the treadmill and others I scour when my husband is hogging the TV and I still want to be near him so I read a magazine. I was paging through my latest issue of Cooking Light and spotted this recipe. As luck would have it I was in the mood for calzones and recipes for them had been popping up in my Google Reader a lot lately.
On Sunday my husband and I went to Borders bookstore and sat in their cafe. My husband drew and I leafed through magazines that I wasn’t going to buy and made the menu for the week so we could go the grocery store after we were done at Borders. My husband was so cute when I told him we were having Tex Mex Calzones for dinner. You would think that I had told him that we were having dinner with Joss Whedon! He was so excited! It was too funny!
The stuffing in the calzones smells wonderful while it is cooking. The parts that were the most tedious were chopping the vegetables and rolling out the dough for the calzones. I over loaded the calzones a bit but they turned out fine. I think I stuffed them with about 2/3 cup of filling instead of 1/2 cup. I still have about a cup or so of the filling left. We plan on using it for filling for some left over tortillas that we have from tacos last week. Don’t be turned off by the Tex Mex part of the recipe, because it really is not that spicey at all.
Enjoy! Good luck!
Tex Mex Calzones
source: Cooking Light
- 8 ounces ground turkey breast
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 garlic cloves, minced
- 1/2 cup fat-free fire-roasted salsa verde
- 1 (11-ounce) can refrigerated thin-crust pizza dough
- 3/4 cup (3 ounces) preshredded Mexican blend cheese
- Cooking spray
- 1/4 cup fat-free sour cream
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.
I spotted these cute pancake molds while browsing the Williams Sonoma website. I would love to have them! Okay, I don’t have any children. My husband and I are both big kids at heart though, does that count? I was a little bummed though, they don’t have a giraffe. The giraffe is my most favorite animal in the world. I also collect anything giraffee. Just check out our living room! It’s full of giraffe pictures. I might just have to pick these up! I love looking at all the wonderful new things at Williams Sonoma in the store or online. I even have a gift card to WS that I might have to use.