A few months back I got a cupcake decorating kit from Wil.ton. It came with a Bismark tip for filling cupcakes and I immediately thought of Host.ess cupcakes! YUMMMM
It turns out there are a ton of receipes on-line for these. I used this one from Food and Wine:chocolate cupcakes with cream filling
What I did differently: I used a box cake mix since I was low on time and I keep a couple on hand (Duncan Hines Devil's Food Cake mix is milk-free!)
What I learned:
Do NOT fill the cupcakes until they are cooled. I had to fill them twice since the warm cupcakes liquified the filling the first time!
In order to make the squiggles on the top you need to refridgerate the filling for about 1/2 hour before piping with it.
Remember - I mess up do you don't have to!
Wednesday, May 20, 2009
Salsa pork chops
I'll start right out with the rating: 10++++
These were DELICIOUS! WOW!
Ingredients
boneless pork chops
1 Tblsp chili powder
1 tsp Cumin
1 tbls brown sugar
1/2 tbls onion powder
1/2 tbls garlic powder
2-3 tbls olive oil
Mix the dry ingredients together and put in a large ziploc bag. Add oil and pork chops and shake up to coat the chops. Refridgerate for 30 minutes.
We then grilled them and served them with New.man's Own Peach Salsa on top. HUGE HIT!
I also made:
Spanish Rice
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce*
3 cloves finely chopped garlic *
1/4 of a medium onion*
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
Preparation:In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
*I used crushed tomatoes instead of tomato sauce.
Rating: another 10! I wanted Spanish Rice to go with this meal and the ones I saw in the store all had added dairy in them so I made it myself and it was really no harder than using a mix (except the dicing onions)
These were DELICIOUS! WOW!
Ingredients
boneless pork chops
1 Tblsp chili powder
1 tsp Cumin
1 tbls brown sugar
1/2 tbls onion powder
1/2 tbls garlic powder
2-3 tbls olive oil
Mix the dry ingredients together and put in a large ziploc bag. Add oil and pork chops and shake up to coat the chops. Refridgerate for 30 minutes.
We then grilled them and served them with New.man's Own Peach Salsa on top. HUGE HIT!
I also made:
Spanish Rice
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce*
3 cloves finely chopped garlic *
1/4 of a medium onion*
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
Preparation:In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
*I used crushed tomatoes instead of tomato sauce.
Rating: another 10! I wanted Spanish Rice to go with this meal and the ones I saw in the store all had added dairy in them so I made it myself and it was really no harder than using a mix (except the dicing onions)
Subscribe to:
Posts (Atom)
