February 26, 2013

mexican inspired potato skins

 One of our favorite appetizers at our local Mexican restaurant are mexican inspired potato skins. This weekend I decided to give a try with left over beef I had from the night before when I made tacos.

I used 4 small/medium potatoes. I washed the potatoes clean and removed their "eyes". Next I lined a baking dish with foil, rubbed them with olive oil and baked in a 400°F oven for about an hour or until they are soft in the center (I simply poke them with a fork). If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato.

Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally.

I used a mini scooper, but you can use a spoon to carefully scoop out the insides. I am using the scooped out potato to make mash potatoes for the next day.

Increase the heat of the oven to 450°F. Brush olive oil all over the potato skins, outside and in. Sprinkle with salt. Place back in the oven in a roasting pan.

Cook for 5 minutes on one side, then flip the skins over and cook for another 5 minutes. Remove from oven and let cool enough to handle.

 Sprinkle the insides with cheddar cheese, or your favorite cheese, beef, pepper. Return to the oven. Broil for an additional 2 minutes.


February 13, 2013

valentine's day cupcakes

Happy Valentine's Day!

I made some vanilla cupcakes, these are the perfect gift to give to a loved one. They were so moist and yummy! I included the recipe and step by step instructions below.

Makes 12 cupcakes. 

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), I used 1/2 a stick of butter
3 egg , I used egg whites
1½ teaspoons vanilla extract

Whisk together flour, sugar, baking powder, and salt in bowl. Add butter, egg, and vanilla and mix until smooth.

Oven should be set to 350 degrees and bake for 18-20 minutes.

They should be a golden color, I stick a knife (or toothpick) in the middle and it should come out clean.

Cool on wire rack until completely cool.

Next, frosting! I used the Butter Cream Cheese frosting from A Fanciful Twist, and it tasted like a cheesecake :)


February 10, 2013

double chocolate chip muffins

This morning I made Double Chocolate Chip Muffins and enjoyed every bite with a tall glass of milk. I was inspired when I first saw them on Everyday Emma, which was about a year ago and I tucked it away in my To Do Recipe list, and this morning when I got into a baking kick and I looked through my list and realized that I had all the ingredients in the kitchen to make them and got working!

 Makes 1 dozen muffins and I changed her recipe a bit: Combine: 1 1/2 cups of flour, 1/2 cup sugar (I put a bit less), 3 tablespoons cocoa, 2 teaspoons baking powder, 1/2 teaspoon baking soda, a pinch of salt.

Add to dry mix 1/2 cup light cream, 1/2 cup milk, 1/3 cups of oil (I used olive oil), 1 egg (I used egg whites), 1/2 teaspoon vanilla extract.

Add a cup (or if you want more, your choice) of chocolate chips.

Spoon batter into a lined cupcake pan and bake at 400 F for 18 minutes.

Enjoy for breakfast or a dessert! These are so moist and yummy!

February 4, 2013

milk & chocolate


I just started a new adventure and shop called The Milk & Chocolate. As you might know I have a sweet tooth and I love baking, so I decided to open my new shop on Etsy right in time for Valentine's Day: http://www.etsy.com/shop/TheMilkandChocolate
Right now I am just making chocolate covered oreos in white chocolate and milk chocolate, which come wrapped in red foil, in a clear box tied in a big red bow and custom note, which people are purchasing for Valentine's.  But these are also perfect for Birthday, Just Because, and Get Well gifts.

Eventually, I will be selling all sorts of cookies, and other sweet treats.