Saturday, July 28, 2012

Instant That's 70's Cupcakes (Tie-dye Cupcakes)


Are you throwing a 70's themed party? Well then this is the perfect dessert to put your party over the top.

Ingredients
  • 1 box of white cake mix 
  • 1 box of neon food gel (food coloring in gel form)
  • 1 can of creamy vanilla frosting
  • 1 tsp of vanilla extract
  • Cupcake liners
  • skewers/ toothpicks
Bake: Follow baking instructions  on cake mix box     
Baking Time: Follow baking time on cake mix box        
Serving: 16 Cupcakes

How to Put It Together
  1. Make the cake mix according to the box instructions and preheat your oven.
  2. Evenly separate the batter into 4 bowls and add a different food color to each bowl. How much you put in is up to you. Put enough coloring till you reach your desired color.
  3. Line your cupcake pan with liners and get ready to make awesome tie dye cupcakes.
  4. Pour spoonfuls of the different color batter until each cupcake  is about 3/4 full and bake according to the boxes instructions.
  5. Take the frosting and add the vanilla and mix till fully incorporated. 
  6. Once your cupcakes have finished baking make sure to remove them from the cupcake tin and allow them to cool. Do not skip this step before frosting because the frosting can melt off the cupcakes if they are too hot.
  7. Frost each cupcake with the frosting, making sure you have an even coat on each cupcake.
  8. Now its time to make them tie-dye. Using the gel food coloring, place a small dot of one color in the middle, 4 dots of color number 2, and 6 dots along the outside of the cupcake.
  9. Using a skewer or toothpick swirl the gel into the frosting until you get the color and design you desire.
Tools


Eat Well & Adventure On,
Kat

Monday, July 23, 2012

Roasted Portobello & Asparagus Pasta Salad

Roasted Portobello and Asparagus Pasta Salad
Hello!
I hope everyone is having a great summer, because I know I am. This past weekend I attended an awesome party and because it was potluck I decided to put some great new recipes to work. 
I was assigned a "salad" dish and since it was outdoors I had to make a pasta salad that could withstand the summer heat. So I roasted some veggies added some pasta, olive oil, and lemon and developed this delicious Roasted portobello and asparagus pasta salad. 


Ingredients
  • 1lb box of tri-colored rotini pasta
  • 1 bundle of asparagus
  • 4 large portobello mushrooms (stems removed)
  • 1 pint of grape tomatoes (halved)
  • 4 tbs of lemon pepper seasoning
  • 3 tbs of olive oil
Pasta Seasoning Ingredients
  • 4 tbs of olive oil
  • 2 tbs of lemon juice
  • 1 tsp of pepper
  • 2 tsp of dried oregano
  • 1 1/2 tsp of onion powder
  • 1 1/2 tsp of garlic powder
  • 1 tsp of dried parsley


Bake: 350°F        Baking Time: 15 minutes        Serving Size: 8-10 people

How to Put it Together:
  1. Bring water to a boil and cook pasta according to the box directions, drain, and set aside in a large mixing bowl.
    1. Add in 4 tbs of olive oil and toss, this will help prevent the pasta from sticking together.
  2. Preheat your oven to In 350°F and in a small bowl combine the other 4 tbs of olive oil and mix in the 4 tbs of lemon pepper seasoning to form a paste.
  3. Clean and de-steam the mushrooms 
  4. Clean and remove the tough bottom part of the asparagus by cutting off an inch of the asparagus ends.
  5. Rub the mushrooms and asparagus with the lemon pepper paste you created and place on a baking sheet and place in the oven for 15 minutes
  6. Once your veggies are done cooking, cut the asparagus into thirds and slice the mushrooms down the middle and across about 4 times to get nice bite sized pieces. Then add it to the pasta.
  7. Add your halved grape tomatoes into the bowl as well and toss the mixture.
  8. Now its time to add the rest of your ingredients: lemon juice, pepper, oregano, onion powder, garlic powder, and parsley.
  9. Toss the mixture until all ingredients are evenly coated. 

Serving:
  • Serve this dish cold right out of the fridge or at room temperature. Either way it is delicious and will complement whatever you throw on the grill.

Tools:

Eat Well & Adventure On,
Kat

Tuesday, July 10, 2012

That's It Strawberry Shortcake


Summer is a great season for desserts because my favorite fruits are in season. Strawberries being on the top of that favorites list and what's better than strawberry shortcake!

Shortcake Ingredients 
·       2 cups of all-purpose flour
·       1 1/2 cups of heavy whipping cream
·       2 tbs of Sugar
·       2 tsp baking powder
·       1/4 tsp of baking soda
 Strawberry Ingredients
·       1 lb of strawberries ( de-stemmed and sliced)
·       5 tbs of sugar
Whipped Cream Ingredients
·       1 1/2 cups of heavy whipping cream
·       3 tbs of sugar
·       1 1/2 tsp of pure vanilla extract
·       1 tsp of freshly grated lemon zest

Bake: 400        Baking Time: 18 minutes        Serving Size: 6 people

How to put it together
1.Rinse, de-stem, and slice the strawberries and place in a bowl with the 5 tbs of suger. Toss and place in the fridge for at least 30 minutes to help develop the juices and tenderize the strawberries.
2.Sift together all the dry ingredients for the shortcake: flour, baking powder, baking soda, and sugar
3.Slowly add the heavy cream until the mixture is just combined. You don't want the mixture to be too wet, you may not use all of the cream.
4.Using an ice cream scooper, scoop the dough into a cupcake tin, unlined and not greased. Once full bake for 18 minutes
5.While they are baking, now is a perfect time to put together the whipped cream. In a bowl combine the 1 1/2 cups of heavy whipping cream, 3 tbs of sugar, vanilla extract and lemon zest.
6.Using a mixer, whip the mixture until soft peaks form. This will take about 2 minutes.
7.Now all you need to do is piece them all together. Once the shortcake is cooled, cut them in half.
8.Place some of the strawberries on the bottom, a dollop of the whipped cream, then another layer of strawberries, a dollop of whipped cream and then replace the top.
9.Repeat step 8 until you have filled all of the shortcakes. 
10. Place them in the fridge until you are ready to serve them.
Serving:
Serve on a small dish with the strawberry juice and strawberries drizzled on top

Tools:


Eat Well & Adventure On,
Kat