My weekends always seem to fill up with one thing or another, so there are few things I love quite as much as just a lazy morning at home, rolling out of bed and making a homemade breakfast in my Jammies. Yes, I have a toddler, but this kid sure loves to sleep in. I actually think he would do it every day if I let him. Don’t worry, he makes up for that by not going to bed until 10:30 or 11 most days, but that’s another story.
Anyway so I decided this Saturday to whip up a little something special to celebrate the fact that we were at home and not going much of anywhere since we are attempting potty training this weekend. Eeek! These mixed berry muffins with crumble topping are divine!
Mixed Berry Muffins With Crumble Topping
1 1/2 cups all-purpose flour
2/3 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup mixed berries (I used frozen raspberries, blueberries and blackberries)
Crumble topping ingredients
2 tablespoons butter
1/4 cup sugar
2 tablespoons flour
Preheat oven to 400 degrees. Mix together eggs, oil, salt, baking powder and sugar. Stir in flour one cup at a time. Add mixed berries and fold into mixture.
In a separate bowl mix together butter, sugar and flour for crumble topping, using a fork to separate into clumps. Scoop into lined baking tins and sprinkle topping on top. Bake for 20-25 minutes.Read More
Since I’m doing my fitness challenge, one thing that is sometimes difficult for me is getting enough veggies in my diet. I love vegetables, but for whatever reason unless I’m eating a salad, getting in four full servings or more is something I really have to work at some days.
This is one of the many reasons why I love green smoothies. I can load them up with veggies and fruit, and drink down at least one good serving as a snack or supplement to my meal without even thinking about it.
Plus since this is a holiday challenge, I figured I would serve up a smoothie with a little Christmas flair. Makes a great snack, meal replacement, or heavens, I even would use this to fool myself I’m having dessert!
1/2 an apple, cored
1/2 teaspoon of cinnamon
a pinch of nutmeg
1/2 cup vanilla yogurt
3 tablespoons oatmeal
1 big handful of spinach
Put in blender…blend. That is all.Read More
What’s not to love about an easy recipe that’s healthy, delicious, and takes about 5 minutes of your time? Um, nothing. Especially when you have a three-month-old who desperately needs your attention! Plus now that it’s getting beautifully sunny and HOT outside, I don’t want to heat up the house with my cooking. Enter this chicken and veggie taco recipe, and problem solved! My favorite part is I can just toss it all in (I don’t even have to touch or chop the raw chicken!) and I can get on with my day.
2 chicken breasts
1 bell pepper
1 yellow squash or zucchini
2 cloves garlic
1 cup salsa
1/2 cup water
1 tsp cumin
1 tsp paprika
1/2 tsp salt (then add to taste once cooked)
Optional garnish: shredded cabbage, avocado and cheese
Dice onion, pepper, and squash. Put chicken, salsa, water and spices into the slow cooker. Add vegetables on top. Cook for 4-5 hours on high or 8 hours on low. About 30 minutes before serving shred the chicken using two forks so the juices soak in. Serve on tortillas (or save leftovers to put on salad).Read More
I know, I know — you think I have my seasons all mixed up. It’s March and I’m cooking a turkey? Well, my husband got this 12-pounder for free back during the holidays and since we didn’t entertain at our house, it just went into the freezer. So this week we decided to pull it out and give it a go. This is my first turkey I’ve cooked all by myself, so let’s just say there was a learning curve and plenty of Google searches about how to cook a turkey, tips, tricks and recipe ideas, and later on, how to know your turkey is cooked.
So I’m not a turkey expert, but I certainly learned a lot through this and it turned out delicious! So here are my tips for cooking a turkey.
1) Cook it breast side down.
I found this turkey recipe that suggested it and used it as the base for my recipe. The breast isn’t as exposed to the heat, so it doesn’t dry out so much, plus gravity brings the juices to the bottom. I’m a dark meat girl, but the white meat was so juicy this way, I almost like it better than the dark.
2) Cook the stuffing separate for faster cooking.
Or not at all. You still want to stuff it with vegetables and spices, but adding stuffing means it has to cook longer and, therefore, it can sometimes dry out more. I put onion, carrots, celery, garlic and fresh parsley in mine. To some of you, this may sound like a sin, but since I don’t love stuffing that much anyway, so I was okay with skipping.
3) Stuff goodness between the skin and the body.
Slide your hand between the skin and the body of the turkey, gently pulling them apart until your hand fits in. Then add spices. I put chopped garlic and parsley in mine. It was a good decision.
4) A cookie rack on a baking sheet is a good replacement for a roasting pan.
This being my first time making a turkey, I didn’t have a roasting pan. Somehow I must have missed that “must-have” on my wedding registry back when I got married. Anyway, the bird simply needs to be away from the direct heat of the pan, so I put a cooling rack on top of a cookie sheet instead. If you use a cookie sheet, just make sure it is deep enough to catch the juices (I used a disposable pan on top of a sturdy regular one because I’m that lazy). Works like a charm!
5) You’ll know your turkey is done when the leg pulls away from the body easily.
If you have a meat thermometer, the internal temperature should be 165 degrees and the juices should run clear. My thermometer was reading to the right temperature, but the breast still looked a little pink (since it was cooked down), and this being my first time, I was paranoid I would kill my family. Okay, maybe just get some nasty food poisoning, but that’s no good either. I looked up all sorts of facts about cooking poultry and why it might be pink. Anyway, I found if you pull the legs away from the body and they open easily, it should be done. (that’s what she said…sorry, couldn’t resist).
Anyway, those are my turkey making tips. Now to make turkey noodle soup using the carcass!
It was my boss’s birthday yesterday, and any old cupcakes just wouldn’t do. We always joke around about the double rainbow Youtube video that went viral a couple years ago. If you haven’t seen it, you may have been living under a rock, but don’t worry, I will enlighten you.
And now that you are inspired by this dude’s amazement of the DOUBLE COMPLETE RAINBOW, let me take it to the next level — double rainbow cupcakes!
Now I was exploring my pin boards on Pinterest and I saw this and this — rainbow inside and rainbow on top — and I came up with the idea to put these two brilliant ideas together. And wow, just wow. They’re so beautiful and bright! WHAT DOES IT MEAN?!
Now to make the cupcakes it’s pretty simple. You can follow this rainbow cupcake recipe, but basically you take white cake mix, divide it into 6 bowls and dye them red, orange, yellow, green, blue and purple. I used plain white cupcake wrappers so you can see the colors through them. Then you pour the batter in layer by layer, about a spoonful in each one and bake according to the directions on the box.
When they come out, they look all tie dyed on top, but the side looks in rainbow order.
Then for the top, I just dyed 2/3 of my cream cheese frosting blue (I prefer it for taste, but if you want the clouds to be white rather than off white, go for a powdered sugar frosting), frosted the top and added sprinkles. With a pastry bag, add clouds on either side and stick your rainbow candy in securely. You may want to practice on wax paper to make sure you cut the candy ribbon in the right length so it will stay up.
That’s it! These are perfect for birthdays, or they would be a super fun St. Patrick’s Day dessert! Then you just eat whilst pondering the meaning of their beauty. It’s a double rainbow all the way. Full on. Whoa, that’s so intense!Read More