Tales from a 20-Something's Kitchen.

One girl's mission to take on Pinterest. And win. And eat some great food in the process.

Archive for the month “December, 2013”

Streusel Topped French Toast Cupcakes with Maple Buttercream

Well that’s a mouthful huh? Buh dum chhhh

…Anyway, the battle of Jillian versus the cupcake recipes continues. And I think this may be one of my favorites so far. The actual cupcake is really good, the streusel on top is a nice add on, and the frosting is really good. (More on the frosting later)

So as you may or may not know, streusel are little crumbly balls of deliciousness that look like this:

It’s basically just brown sugar, butter, flour, and some other stuff and you hand mix them together. Except for some reason mine formed a giant blob instead of being crumbly. So, I basically just added a bunch of brown sugar and flour until they looked like the above picture. And because of that I had a ton extra. Oh well, happy problem. But when the cupcakes come out they look like this:

Looks good right?

Next was the frosting. My cooking enemy since day one. And while I did really like the taste of this, I could not get it to thicken. I added a ton of extra powdered sugar, nothing. So, I said fuck it and put it in the plastic bag.

Oh yeah, did I mention I was going to be adventurous and try to pipe the frosting? Except I don’t have the fancy piping bags, so I just shoved all the frosting in a giant ziploc and cut a hole in the corner.  And honestly? I think it could have worked, if the frosting had been thicker. Because a couple of them looked really good, and then the frosting just kind of sunk.

Eh, whatever, they still taste awesome.

Recipe:

http://bakingdom.com/2011/12/streusel-topped-french-toast-cupcakes-with-maple-buttercream.html

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Glazed Doughnut Muffins

When I first read this recipe, I was like; that doesn’t make sense, wouldn’t that turn out more like a cupcake? Yeah, I was wrong. These come out tasting like a spice muffin, considering the two main flavors in the batter are cinnamon and nutmeg, and it’s the icing/glaze that gives it the doughnut type taste.

As for the icing, it recommends dipping them twice. I did that and then drizzled the rest on top of them. So yeah, there was lots of that stuff going on.

So, give this recipe a shot, it’s really good, and goes great with coffee!

Recipe:

http://www.mybakingaddiction.com/glazed-doughnut-muffins/

Chicken Pot Pie Soup

I should have done the classic soup picture with the spoonful of soup above the bowl…you know like this:

 

 

 

Eh, oh well.

Anyway, so I’ve never made soup before, so this was an adventure.

It ended up being pretty easy actually. I did have some issues with it boiling over a few times, still don’t quite know how it happened because it was on low-medium heat, which it was supposed to be on. Plus, I should have let the potatoes cook in the soup a little while longer, because they weren’t quite as soft as I would have wanted them. Then, I wasn’t expecting the broth to be as thin as it was. It didn’t taste bad or anything, it was just unexpected.

As for everything else, it’s really good. I said to Gaby when I was finishing it up that if the broth was bland, if anything it was a giant bowl of a lot of good tasting ingredients.

So, I want to give this one another go eventually, maybe intentionally try to thicken the broth, and let it simmer a little longer.

Recipe:

http://www.skinnytaste.com/2011/01/chicken-pot-pie-soup.html

Spanglish Sandwich

So, did you guys ever see the movie Spanglish? I don’t remember much, except Adam Sandler sleeping with the nanny, and this sandwich. I remember reading that an actual chef made up the sandwich for the movie and called it the best sandwich in the world or something. It’s essentially a fancy BLT, so it’s not hard to make obviously. But, it does taste really good. The thing that does it is the fried egg. So. Good. Then, the recipe suggests adding avocado to be extra fancy, and since I love avocado, I was like hell yeah. Also, avocado is actually less expensive than lettuce…which is weird, but true. So I just used the avocado as a replacement for the lettuce.

The yellow stuff on the plate is egg yolk. Don’t panic. But yeah, as you can  see this is basically a sandwich piled with tons of good stuff. So. Go make this.

Recipe:

http://www.thekitchn.com/tax-night-supper-the-spanglish-82068

Confetti Chicken Pasta

Guys. This has been a momentous day. I didn’t fuck up anything in this. Anything. I didn’t over/under boil the noodles, I cooked the chicken just right, I diced the vegetables without doing cutting myself, and I made sauce that didn’t suck.

VICTORY.

But this is really good, you all should make it. It also leaves room for different variations of stuff. It recommends broccoli, asparagus, bell pepper, and tomato. I did all of that except the broccoli because I thought we had it but we didn’t…so I threw in some peas instead. And I think you could play around with other vegetables too, or taking out the chicken and making it vegetarian. And by the way, the sauce is super good. (Did I mention I made it correctly without burning anything or anyone?) I did parmesan instead of feta, and I also added a little more of the red pepper flakes. But yes. This is a great recipe, I recommend it 🙂

Recipe:

http://bakecakery.com/2011/04/13/confetti-chicken-pasta-recipe/

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