Tuesday, August 25, 2009

Cream Cheese Frosting

I'm not really into this whole cupcake phenomenon, but I do enjoy a Sprinkles or Crumbs cupcake once in a while. I really enjoy Sprinkles' recipe for cream cheese icing and I use it on most of my recipes. Below is a picture of some red velvet Sprinkles cupcakes I made from a mix over a year ago... I just found the pics. Sprinkles' mix is not as simple as using a Betty Crocker mix. There are a lot more steps and the mix costs $14! In the end, it works out to be a little cheaper to make them yourself, unless you don't think you could eat an entire dozen anyway.

*Sprinkles* Cream Cheese Frosting
8 oz cream cheese, soft
1 stick of butter, soft
1/8 t. salt
4 c. confectioners sugar, sifted
1 t. vanilla

Beat the cream cheese and butter with the salt until fluffy. Slowly add the powdered sugar until it is all incorporated. Add the vanilla and beat until smooth and creamy. Spread onto cakes/cupcakes with a spatula starting from the center and pushing out to the edges.

Wednesday, August 12, 2009

Chocolate-Peanut Butter Cookie Treats

Got this recipe from my friend Betty... thanks, Betty!

The white balance on this camera is all wonky... one day I will take good pictures of good foods!

Thursday, August 6, 2009

Asparagus Carbonara

Got this recipe from the Rachel Ray Everyday Magazine. It's very similar to the Super Yummy Pasta Dish I blogged about over a year ago, but I like this one better.

2 eggs
2/3 c. grated parmesan cheese
3/4 pound spaghetti (I was too lazy to make fresh so I used Barilla PLUS)
1 bunch asparagus, cut crosswise into 2 inch pieces
2 T. extra virgin olive oil
5 slices bacon, coursely chopped
3 cloves garlic, finely chopped
1/4 c. dry white wine (or use low-sodium chicken stock)
Salt & Pepper

Beat the eggs and cheese together in a large bowl and set aside. Boil a large pot of water and cook the pasta until al dente.
Add the asparagus during the last minute of cooking. Drain, but reserve 1/2 c. of the water for later. Add the hot pasta and asparagus to the egg/cheese mixture and toss to coat.
Meanwhile, heat the olive oil in a skillet over medium heat. Cook the bacon until crisp. Add the garlic and wine/stock and cook until slightly reduced (1 minute). Stir the bacon mixture into the pasta. Add some of the reserved water so that you can mix it easier. Season with salt and pepper.
My pictures have been sucking lately, but here's my result. This is the second time I've made this recipe. The recipe above serves 4, so I usually cut most of the items in half for when it's just me and John. I tend to use more bacon and asparagus.
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