Strawberry Cake
I went strawberry picking (twice) last week. I knew it was late in the season so I wanted to get as much out of it as possible. On Saturday we picked about 8 pounds: about 3 pounds went into refrigerator jam, I froze about a …
Month: June 2011
Snickerdoodle Muffins
Actually: come to think of it, there may have been some smacking of hands as the boys tried to sneak these the night before and I yelled at them that they had to play fair & that they were for breakfast. I guess that just goes to show how yummy these are!
Blue’s Clues BLUE VELVET CUPCAKES
“We just finished up Blue’s Clues – We just finished up Blue’s Clues – We just finished up Blue’s Clues – because its a really fun show!”
The local theater group that I’m part of (Black Sheep Productions at the Sherman Theater) just finished our production of BLUE’S CLUES LIVE – BLUE’S BIRTHDAY PARTY!!!
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Growing up, I was not part of the “Blue’s Generation” but still had seen enough Blue’s Clues to be excited – especially since we know I am really just a kid at heart!.
I was Magenta (who only showed up at the end of Blue’s party). Although at first I was bummed to not have Magenta be a larger part of the show – showing up 2/3 of the way through had its good side: it gave me less time in that costume! These costumes were awesome, but hot and big and they took a lot outta me!
In order to celebrate Blue’s Clues I made BLUE VELVET CUPCAKES! Warning: these take a lot of food coloring and unlike Red Velvet: these are made with vanilla cake. I did cheat a little on these and used a box of Betty Crocker Mix (but I did make my own frosting since I’m not a fan of can frosting at all – that is why I thought I hated frosting growing up actually).
Since this just used vanilla cake mix – I bet that you could take this recipe with your Wilton food colorings and make whatever color cakes/cupcakes you wanted – that would be very very cool for a kid’s party (or graduation party or the possibilities are endless). Get your Velvet Cake groove-on!
Blue Velvet Cupcake
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups buttermilk
- 1/3 cup vegetable oil
- 3 eggs
- 1 tablespoon unsweetened baking cocoa
- 2 teaspoons royal blue paste food color
- 1 toothpickful violet paste food color
Follow the directions on the back of your box of cake mix for cupcakes (in my oven, it always takes the shorter amount of time with cupcakes). Make sure to add your food coloring after the rest of the ingredients have been incorporated & remember that the color will change a bit as it bakes – so it might look a little too ‘green’ before baking – but it turns out a nice blue!
Icing
- 1 stick butter
- 1 block cream cheese
- 4 cups powdered sugar
- 1T + milk
- 1 t vanilla (I made this an almond flavored – do whatever you feel)
- blue food coloring to desired shade (add a drop or two of red to richen it as well
Whip your butter & cream cheese until light and airy in your mixer. Then add your powdered sugar. Once incorporated add some milk to get desired consistency (you can always add, but can not take out). Then add your flavoring and start mixing colors!!
I always like to pipe the icing onto my cupcakes (I actually find it easier than using an offset spatula & I can always get a more consistent look). Feel free to ice these however you want and add some sugar sprinkles on top for even more fun!
And I leave you with this, a quote from another classic show: the Wizard of Oz and L. Frank Baum, “Somewhere over the rainbow, skies are blue, and the dreams that you dare to dream really do come true”
Garlic Scape Pesto
I love me some pesto! AND I love me some garlic! When we did our 1st CSA pick-up we had some garlic scapes (basically a white, more mild garlic – and the scapes are the top, kinds curly). Heidi (our farmer) told us to make …
Mom’s Meatloaf
BEST MEATLOAF EVER. Warning: this is not low-calorie and there is nothing you can do to make it low-calorie, so run a few extra laps, go take a hike, hop on a bike – whatever you have to do to make and enjoy this meatloaf!!
Arugula & Tomato Pasta
Pasta: go to & quick and easy.
There are so many ways to do pasta, but so often we find ourselves going to the same recipes. No no no – not this time! I pulled out my Pasta and Sauces cookbook from the Prevention Magazine’s Quick & Healthy Low-Fat Cooking cook-book. I do not even know where I got this cookbook from! I am assuming that years ago my mom got one of those “free” offers (you know, the ones where you send in the info and then they try to rope you into buying more but even if you don’t you get to keep the ‘free gift’) I’m very glad that mom (assumingly) got this book years ago since we often used it for pasta inspiration when I was growing up & now that I am always looking for healthy tasty recipes I find myself returning to this book 🙂
This pasta is quick and easy & tastes so fresh (even though you can use some canned products). If you use those canned items the only thing you need to buy fresh is your scallions (which I always have) and arugula (or watercress) so its really budget friendly too if you stock up on sale items (yay – go sales!) Whip this up the next time you are short of time: enjoy!
Arugula & Tomato Pasta
- 1 cup water
- 1 oz (1/2 cup) sun-dried tomatoes (not packed in oil for a healthier option)
- 2 t olive oil
- 6 thinly sliced scallions
- 3 minced cloves garlic
- 3 large ripe tomatoes (1.5 lbs) coarsely chopped OR 1 medium can diced tomato
- 1/4 t salt
- 1/4 t crushed red peppers
- 8 oz spaghetti
- 1 bunch watercress or arugula (washed & tough stems removed)
- < 1 T grated parmesan
Boil your water and your dried tomatoes. Once boiling remove from the heat and let stand for about 5 minutes, until soft. Drain & cool then cut into small pieces.
Bring your pasta water up to a boil. Heat a skillet over high heat with your olive oil. Add the scallions & garlic and saute for a minute or so until scallions have wilted. Stir in all your tomatoes, salt & red pepper and cook until juices from tomatoes have released (fresh) and the juices just come to a boil. Reduce your heat to medium then cover and simmer (stir occasionally) for about 10 minutes.
While your sauce cooks – cook your pasta according to package directions for al dente pasta. Drain your pasta. Place your arugula/watercress into a [warmed] serving bowl. Add your pasta then the sauce. Toss to mix all ingredients together and wilt the greens. Top with some fresh parmesan & enjoy!
And I leave you with a question: what is your favorite (not just sauce & pasta) quick go-to pasta recipe!?