Out Side The Box.... Blackberry Cupcakes

Everyone likes cupcakes, instead of doing chocolate or vanilla cupcakes.

Why not think out side of the box?


Here is a delicious Blackberry Cupcake.

This makes 24 amazing cupcakes.

18 oz blackberries - pureed and strained to remove seeds
1/3 cup milk
7 large egg whites
2 1/4 cup cake flour

1 3/4 cup sugar
1.5 sticks of butter, softened

Puree blackberries in a food processor or blender. Scrape into a fine mesh sieve set over a bowl. With a rubber spatula, work the blackberries through the sieve, leaving seeds behind. 

Beat the egg whites, lemon juice, and 3/4 cup sugar in a bowl until soft peaks. Then separately beat the butter with the 1 cup sugar, and add in the rest of the ingredients, beating well. Remove 1/4 cup of blackberry puree for the frosting and pour the rest into the bowl. At the end, fold in the egg whites mixture. 

Bake at 350 degrees for about 18 minutes, or till a toothpick comesout with crumbs, not wet batter attached.  

Let cool completely then frost. 

Blackberry Cream Cheese Frosting:

1/4 of the Blackberry puree

3/4 of a package of Philadelphia Cream Cheese (softened)

3 Tbsp of Sweet Butter (softened)
1/2 - 1 cup of Confectioner Sugar

Mix all the in a small bowl and mix until smooth. Start only with the 1/2 cup of confectioners sugar, taste then add more if you would like it sweeter.

I'm Out Of Salad Dressing!

I wanted a BLT sandwich yesterday. I get the bacon out, the lettuce, and the tomatoes out; and I realize I have no bread! So looking around my kitchen, I decided on having a BLT salad instead.

Then I realized I only had ranch dressing!!! (It wasn't my day.)

So I decided to make my on kind of salad dressing!


Honey Dijon Dressing

1/4 cup of Honey Dijon Mustard
1/3 cup of Olive Oil
1 tsp of sugar

Its super easy! Mix these all together untill it is smooth!

Pour on your favorite salad!

4 pieces of Cooked Bacon (Chopped up)
1/2 sliced Tomato
2 cups of Organic Green Salad
1/2 a cup of Cran-rasins
1/3 a cup of Honey Dijon Dressing!


Enjoy!

Stuffed Bell Peppers

Stuffed Bell Peppers

4 BellPeppers
1 pound of Ground Turkey
1.5 cups of Instant Brown Rice
2 large Tomatoes (Chopped)
1-1 1/2 cups of Chicken Broth (or turkey if you can find it)
1 bag of Kraft Mexican Cheese ( Solid White Cheese)
Onion Salt
Garlic Powder

Turn your oven on Broil.

Cut the tops of the peppers off  and place them cut down in a bowl of 1/2 inches of water and microwave on high for 8 1/2 mins.

While the peppers are heating, in a frying pan cook the Ground Turkey (takes about 5 mins). Then pour the Instant Brown Rice on top of the turkey, then the Chicken Broth, top with the chopped Tomatoes.

Bring the contents of the pan to a boil then cover with a lid and turn the heat down so it simmers for 5 mins.

Take the pan off with the lid still on and let the pan rest for 5 more mins so the rice can absorb the rest of the broth and puff up.

Pour out the excess broth out of the pan. Mix in 1-2 cups of Cheese into the meat and rice mixture, stir untill the cheese has melted.

Stuff the Peppers as well as you can to the top ( it is okay if you pile more on top), placing them in a cassarole dish (or a broilng pan). Cover in cheese. Place in the oven on the 3 to the top of the oven, so the cheese melts ( this takes 1-3 mins)

Take out and enjoy!!

Chicken Cordon Bleu

So I was out with a friend on Friday for lunch and had a delicious Chicken cordon Bleu sandwhich from Leatherby's. So last night I deciced to make Chicken Cordon Bleu my self. It was easy and quick.

This makes enough for 2 people.

4- Trimmed Chicken Breasts

4- slice of Swiss Cheese for each Chicken Breast

8- slices of Honey Smoked Ham

2- TBSP of Dijon Mustard

2- TBSP of Honey Mustard

1- TBSP of Garlic Powder

1- TBSP of Onion Powder
1- TBSP of Paprika
8- Toothpicks
4- peices of Tinfoil
Olive Oil

Oven on at 350*F.

If the Chicken Breasts are not about 1/4 of an inch thick you will need to butterfly cut the meat. After you cut the meat place it on a layer of wax paper, cover the top with wax paper aswell. Now I used a rolling pin to roll out the chicken so be become flat and thinner.

Mix the Garlic & Onion powders with the Paprika in a small dish, and the 2 types of Mustard in a separate dish. Sprinkel the chicken on the side you can see. This will give it a bit more flavor. After you season the chicken spoon on the Mustard in a light layer.  Fallowing the mustard the lay down 2 pieces of Honey Smoked Ham, then the Swiss Chesse.

Now here comes the tricky part. Rolling them up. I just started at the thinnest side and worked towards myself to the thickest. You have to use Toothpicks to keep them together, or if you are out of toothpicks clean non-nylon string will work aswell.

Pull out a cake pan and the tinfoil. Tear the Tinfoil in to equal sizes and make pour some olive oil on them so the chicken doesn't stick. Place the chicken on the tinfoil and fold up the sides, this makes is less messy and the cheese that will goo out will be with the chicken instead burned to the pan. After doing this will all the chickens place them in the pan.

Slightly rub more Olive Oil on the top of the chicken and sprinkle more of the seasoning on top. Pop into the oven that should be at 350*F and wait 35 mins.

Then Enjoy!

You can pair this with Angled Hair Pasta, Snow Peas, and Cresents.