Culinary Collage

February 15, 2013

REALLY RICH VANILLA CUPCAKES

These cupcakes were just like there name states "really rich". If you're in the mood for a simple yet decadent dessert these are them.

Ingredients for cupcakes:

1/2 cup softened butter
1 cup sugar
2 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup cold milk

Directions for cupcakes:

Preheat oven to 350°F.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.

Bake for 18 - 24 minutes.

Ingredients for frosting:

1 cup unsalted butter, softened
3 cups confectioners sugar, sifted (more if necessary)
1/4 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons milk (more if necessary)

Instructions for frosting:

Beat butter until creamy. Add confectioners sugar and beat until the sugar has been incorporated with the butter. Add vanilla extract, salt, and 2 tablespoons of milk and beat until light and fluffy.

If your frosting is to soft or to hard you can add additional milk or sugar at this point a little at a time.

Click here for a printable version of this recipe from Culinary Collage.

February 14, 2013

HAPPY VALENTINE'S DAY!

Happy Valentine's Day!

I hope that you're all doing something special today whether it's with someone special or treating yourself to a nice day today!

January 11, 2013

It's been so long since I've posted any recipes that I wasn't sure how to get going again so I took the path of least resistance. This is a recipe that I made a while back and have been meaning to post for quite some time. I'm hoping this is the first of many recipes for the year.

Ingredients:

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch

1 teaspoon sesame oil
1 tablespoon of canola oil
1/2 onion, diced finely
2 garlic cloves, minced
1/2 - 1 teaspoon crushed red pepper flakes (to your own taste)
1 teaspoon grated ginger
1 red bell pepper, diced
2 celery stalks, diced
4 ounces of white button mushrooms, cut into small pieces
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/2 cup of peanuts
4 cups cooked rice - I used brown rice

Directions:

Combine chicken and cornstarch in small bowl and toss to coat. Meanwhile, heat oil in large non-stick skillet or wok on medium heat. Add chicken and stir fry for 6 to 8 minutes. Remove from heat and set aside.

Using the same skillet add onions, garlic, crushed red pepper, ginger, bell pepper, celery, and mushroom to skillet. Stir fry just until vegetables are crisp.

Combine vinegar, soy sauce and sugar in small bowl and add to skillet. Stir chicken back into skillet until well coated and heated thoroughly.

Stir in peanuts and serve with rice.

Click here for a printable version of this recipe from Culinary Collage.