Strawberry Cupcakes

This is the only cupcake recipe that has been shared by Sprinkle's Cupcakes. It has lots of steps, but it wasn't too difficult. If you don't have an electric mixer a hand mixer would work just fine.


Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.


In a medium bowl, whisk together flour, baking powder, and salt; set aside.


In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.


In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy.


Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.


With the mixer on low, slowly add half the flour mixture; mix until just blended.


Add the milk mixture; mix until just blended.


Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.


Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.


NOW FOR THE ICING:

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.


Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.


Add vanilla and 3 tablespoons strawberry puree


Mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.


They didn't taste exactly like the ones at the store, but they were really good.

Click here for a printable recipe and the list of ingredients needed.

Technique Classes

The Williams-Sonoma store in my area stopped offering their cooking classes, but they still have techinque classes that are free on Saturdays at 9:30 AM. The day and time varies by store location. Tomorrow the class is on "Springtime Baking". Since I love to bake I think I might check it out. You don't have to sign up, they said just show up. They are predicting 100% chance snow (yes the last weekend in March), so I'll see how things look in the morning.

Provencal Beef Stew

I made this recipe at the end of last month one day when it was really cold. I mixed it up before work and left it in the crock pot. It was ready to go when I got home. I saw this one in my Cooking Light magazine.


You will need 2 t of olive oil, 1 1.2 lbs of boneless chuck roast cut into cubes, 2 T of all-purpose flour, 2 medium onions, 8 garlic cubes crushed, 1/4 c of dry red wine, 1 C of fat-free, less sodium beef broth, 2 T of tomato paste, 3 bay leaves, 3 fresh thyme springs (i had none so left them out), 1 can of diced tomatoes drained, 3 C of sliced zucchini, AND 2 C of sliced carrots.


First mix the beef together with flour, salt and pepper.


Heat oil in a non stick skillet over medium-high heat, and then add beef to pan. Saute for 2 minutes, browning on all sides. Then place the beef in a crock pot.


Add onions and garlic to pan; saute for 5 minutes.


Add the wine and stir, put mixture in the crock pot


Add the broth to the crock pot


Add tomato paste


Add the bay leaves


Add tomatoes and stir it all together


Top with zucchini and carrots. Cover and cook on low for 8 hours or until beef is tender. Discard bay leaves and thyme springs before serving.


The final product! This looks pretty gross, BUT it was really tasty!
Click HERE for a printable recipe.

Last minute lasagna

I tried out this recipe from one of my recent real simple magazines.


You need cheese ravioli, frozen spinach, a jar of pasta sauce, mozzarella, grated parmesan cheese.


First put a layer of sauce down


Then ravioli


Then spinach and cheese


Repeat

On the last layer cover the ravioli with sauce, mozzarella, and grated parmesan.
Cover with foil and bake at 350 for 25 minutes; then uncover and bake for 5-10 more minutes.
Here is a printable recipe. This was quick, easy, and good. That being said it wasn't "super delicious" and I'm not sure how often I would remake it. Give it a try and decide for yourself!