Guiltless Cupcakes

I know I haven't been able to post in awhile, but I couldn't resist posting this guiltless version of cupcakes. My roommate found this recipe on pinterest and now we have tried many different variations. This version is definitively So here is the secret ingredient...PUMPKIN

Now let me tell you how to create this really difficult masterpiece. Well you take a can of pumpkin and you mix it with devils food cake mix. Yeah that's pretty much all there is to it. You mix it and then you put it in cupcake liners. Have the oven preheated to 425 and cook them for 20 minutes rotating after 10 minutes. Now go make them! Trust me they are sooooo worth it and less than 150 calories each!

Cinnamon Toast Crunch Cupcakes :)

My friend Nicki and I decided to try out these cinnamon toast crunch cupcakes from www.yourcupofcake.com.  They were really fun to make, but I think I would make the frosting a little lighter next time...maybe less cream cheese.

So to start out here are all the ingredients

It isn't really one of those recipes you make with the stuff you have in your fridge and pantry. We definitely had to go out and pick this stuff up from the store.

So to start preheat your oven to 350 degrees.

In a bowl combine the eggs, oil, buttermilk, and vanilla

Mix in the sour cream then the cake mix and cinnamon...

now find a pretty friend and make her stir it!

Stir in the crushed cereal and then start filling the cupcake liners 3/4 full 

Bake for around 15 minutes. Stick a tooth pick in and see if it comes out clean to make sure it's done :)

We obviously couldn't decide which cupcake liners to use

When you are all finished whip up nice frosting with some crushed cinnamon toast crunch and voila!

Cinnamon Cake:

3 eggs

1/3 cup oil

¾ cup buttermilk

1 teaspoon vanilla extract

¾ cup sour cream

Vanilla Cake Mix (not white cake mix)

1 ½ teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.

2. In a large bowl combine eggs, oil, buttermilk and vanilla.

3. Mix in the sour cream.

4. Add cake mix and cinnamon and mix until combined

5. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean


Cinnamon Toast Crunch Buttercream:

8 oz cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

2/3 cup crushed Cinnamon Toast Crunch powder (or generic brand like us)

Directions

Beat cream cheese and butter until fluffy

Add Cinnamon Toast Crunch powder

Add vanilla and powdered sugar

 Adjust the consistency using milk if it is too thick

Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.

It's Pizza Time!

Ok before you continue you must realize that I am a college student and I don't always have time to make my own dough, so don't expect me to teach you how to make the best dough ever.  However, be prepared to use minimal ingredients to make awesome flavors!

Ok so to start out I am going to show you one of my favorite pizza combinations ever.  It's not for everyone, but it's definitely for me.  It is a gorgonzola and caramelized onion pizza. Sounds awesome right!? Well it is.  What is even better is that it only requires a few ingredients.

To start out we are going to caramelize some onions.  Chop up about 1/2 -1 red onion (depending how much you like onions).  Put some olive oil in a frying pan and dump in the onions.  Now you add some brown sugar...a little...a lot....it doesn't matter.  Now watch the magic!

Stir it around and wait until they look like little worms!! Also  you might want to cut the onions a little thinner.  I am not a skilled chopper so try not to judge me.

Now roll out any kind of pizza dough that you want. I prefer thin crust for this particular pizza, but go crazy with whatever you like.  I used the pillsbury thin crust dough and it worked great.  Just roll it out and generously sprinkle it with gorgonzola cheese.

Now put the caramelized onions on top ( i sprinkled more cheese after putting on the onions) and then stick it in the oven.  You probably just have to follow the baking directions for whatever pizza dough you are using, so I am not going to specify temperature and time.

If your pizza looks like this then congrats you succeeded! Now slice it and eat it!

For another variation of pizza I made Buffalo Chicken Pizza. It turned out awesome! This recipe was taken from the Pioneer Woman. If you don't already read her blog do it...really she is awesome.

Ok so the great thing about pizza is you don't need any specific measurements.  For this pizza i took some chicken chunks and covered them in BBQ sauce.

I sprinkled  BBQ sauce on the the dough and generously sprinkled mozarella cheese on top.

Now put the chicken on top of cheese and add some red onions.

Stick in the oven and voila!!!!

I added cilantro on top and it was definitely a good choice.

 and then of course the pepperoni and pineapple pizza. It is pretty self explanatory :)

Pasta Primavera

This recipe is one of those recipes that I think everyone has made at one point in their lives. It is super easy, healthy, and delicious.  My mom taught me how to make this awhile ago and I make it all the time for a quick and easy meal.

To be honest I don't use exact measurements.  I don't think you can really go wrong with these ingredients.  Feel free to add more or less of whatever you'd like!

To start out put some olive oil in a sauce pan.  Add in the onions and start cooking for a few minutes before adding the garlic.  Make sure the onions become a little translucent.

Once the garlic has simmered for about 30-45 seconds add in some basil and let simmer for 5 minutes.  Now all that is left is to add the diced tomatoes and let it simmer for about 15 minutes.  I know it's really hard to wait, but trust me it's worth it.  Make sure to stir it every once in awhile to make sure all the flavors get absorbed. 

When it is finished salt to taste and serve on top of angel hair pasta.  I always add some shredded parmesan to make it extra tastey.

Ingredients
1 small onion
2 garlic cloves
1/4 cup fresh basil chopped (or 1-2 tbsp. dried basil)
4 tomatoes diced (or large 29 oz. can of petite diced tomatoes)
salt (to taste)
parmesan (optional)

Cookies N Cream Ice Cream!

This will probably be your favorite and easiest recipe ever created!  This recipe seems to be all over the blogging world and on the back of Eagle Brand condensed milk.  You can customize the flavor however you want, but this one is my favorite so far.

All that you will need for this recipe is Oreo cookies, condensed milk,  vanilla, and whipping cream. Sounds simple enough right?

Start out by putting the condensed milk, vanilla and crushed Oreos into a bowl and mix together.

In a separate bowl pour the whipping cream and begin to whip as if you are making whipping cream.  Once you have created semi stiff peaks in the whipping cream it should be ready!

Slowly fold the whipping cream into the other mixture a little at a time.  Once everything is coated put the mixture in a freezable container or pan.  I just put mine in a banana loaf pan and put it in the freezer.  Let it freeze overnight or at least 8 hours if you want it to be completely frozen.

And there you have it! Delicious homemade ice cream without an ice cream machine!

Ingredients
2 cups whipping cream
14 oz can Sweetened Condensed Milk
2 tablespoons vanilla extract
1/2 package Oreos (you can do more or less depending on what you like)

Crunchy, Yummy Onion Rings

 Here is my beautiful friend Annie taste testing my onion rings. I think she approves :)

 So here is my set up. Mix the egg and milk in one bowl, and the dry ingredients in another.  The onions can be cut as thin or as thick ass you want it. Then get ready to get your hands dirty.  Grab some onions dip them in the egg mixture, toss them in the flour and drop them in the oil.  Then watch them work their magic.

  

Put them on a paper towel to get rid of the extra oil and then start snacking. Trust me they are good!

Check out the BBQ sliders on my page to see how you can use these puppies.
BBQ Bacon Blue Cheese Sliders

 Ok so I know that I haven't updated my blog in a few months, but I went on a trip to Europe and now I am just getting back into the swing of things. This recipe was from Our Best Bites and I actually made them a long time ago to put on the BBQ blue cheese sliders.
1 large onion 1 egg
1 Tbs milk
3/4 cup flour
1 tsp salt
1 tsp pepper
Cayenne Pepper to taste
1 tsp garlic powder
vegetable oil for frying
Heat 2 inches of oil to 350 degrees. Dip a handful of onions in egg mixture and let the excess drip off. Then put them in flour and lightly toss to coat. Place onions in hot oil and cook until golden brown. Remove the onions and place them on folded papertowels to absorb oil.

Chocolate Cream Puffs

I got this recipe from our best bites...again....I need to branch out.

Ingredients
½ c. water
¼ c. butter
1/8 tsp. salt
½ c. flour
2 eggs

Ok so the first step is to preheat the oven to 400 degrees.

Combine water, salt and butter in a medium sauce pan and bring to a boil.

Remove from heat and add the flour all at once and stir until a large ball of dough forms.

Add one egg at a time and stir in completely before adding the second egg.

Put teaspoon sized drops of dough on an ungreased pan (they will expand). These were a little bigger and the cream puffs came out quite large.

Put in the over for 20-25 minutes, but make sure to check periodically to see if they are golden brown

Here is how to make the chocolate filling

Ingredients
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water
½ c. sugar
¼ c. cocoa
1 c. cold whipping cream
1 tsp. vanilla extract

Sprinkle gelatin over  the cold water in a small bowl and let it stand 1 minute to soften.
Add the boiling water and stir until gelatin is completely dissolved and mixture is clear.
Let it cool slightly.
Stir together ½ c. sugar and ¼ c. cocoa in a medium bowl.
Add whipping cream and vanilla.
Beat at medium speed until stiff.
Pour in gelatin mixture and beat until well blended.
Refrigerate ½ hour and then spoon into icing bag in order to fill the pastry.