Wednesday, August 24, 2011

Wednesday :)

Its that time again :)

Let me start this off by saying one thing.
Adam Levine.
Enough said.

Can  you tel I LOVE tattoos?

Speaking of tattoos....
I love the placement of this!
I want one just like it but a different saying.

On to the home...
These are just pieces of styrofoam
covered in fabric.

Love this wallpaper :)
I'm doing my room in grey and purple....

There are a few recipes I will definitely be trying when I get moved in

Buffalo Chicken Dip:
Servings: 4 cups dip
Prep Time: 5
Cook Time: 20
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Chocolate Peanut Butter Squares:
1/2 cup peanut butter (I use Skippy All Natural Creamy)
1/2 cup confectioner’s sugar
1/2 teaspoon pure vanilla extract
6 ounces of semisweet chocolate chips, about 1 cup (I use Guittard or Ghirardelli.)

1.  Stir all ingredients until well blended. (If it is too difficult to stir, 10-20 seconds in the microwave will soften up the peanut butter.)  Form into a ball.
2.  Place mixture on parchment paper and roll out to 1/2 an inch thickness. Cut into 1 inch squares. Place on parchment paper, and refrigerate while you melt the chocolate.
3.  In a microwave safe bowl, microwave half of the chocolate chips at thirty second intervals until fully melted.  Stir in remainder of chips.  Continue to stir until the new chips are almost melted.  Microwave for 10-20 more to ensure all chocolate is fully melted and a smooth, flowing consistency.  Use a fork to dip the squares in chocolate. Set on parchment paper. Refrigerate until the chocolate sets.

French Toast Cupcakes:

3/4 c unsalted butter, room temperature
1 c sugar
1/2 c unsweetened applesauce
3 egg yolks
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 Tbs maple syrup
1 1/2 tsp vanilla
1/2 c milk

1  egg
2 Tbs milk
1 tsp cinnamon

1. Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed. 
2. Add the applesauce and the egg yolks and continue to mix.
3. In a separate bowl, mix the flour, baking powder, salt, and cinnamon. 
4. In another bowl, whisk the maple syrup, vanilla, and milk. 
5. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined. 
6. Put cupcake papers in a pan and fill 3/4 with batter. 
7. Cook at 375 for 10-12 minutes(mini cupcakes) or 15-17 minutes(regular cupcakes) or until a toothpick comes out clean. 
8. While they are cooking, whisk the extra egg, 2 Tbs of milk, and 1 tsp cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried. 

Maple Frosting

2 sticks unsalted butter, softened
2 3/4 c confectioners' sugar
2 tsp milk
3/4 tsp maple extract

1. Mix the butter and sugar until light and fluffy, scraping the sides as needed. 
2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy. 
3. Coat cupcakes with frosting, then sprinkle with cinnamon and enjoy!!

Speaking of cooking...
I'd love this in my kitchen..
especially since I have a slight OCD

And last but not least...
my random love :)

(Maybe one day right?)

Happy Hump Day Bloggers