Cookies 'n Cream Cupcakes

You know, I'm not a huge fan of Oreos, but for some reason this recipe spoke to me. I had no reason to make them other than to bake, so I took them to my sister's classroom for a special treat for her students. I was told they were "amazing" and "the best cupcake I've ever had." My sister said her students were on their knees begging for seconds. She could just be inflating my ego by saying that, but doubtful.

Cookies 'n Cream Cupcakes

Adapted from TastyKitchen.com

Ingredients

Cupcake:

1 c butter, softened

2 c sugar

1 tsp vanilla extract

4 whole eggs

1 c milk

1 1/4 c flour

1 1/2 c self-rising flour

1 1/2 c crushed Oreo cookies (I put mine in the food processor and pulverlized them)

Frosting:

1/2 c butter, softened

1 tsp vanilla extract

1 lb powdered sugar

5 tbsp milk

1/2 c ground Oreo cookies

24 whole mini Oreos for garnish

Directions

Preheat oven to 350 degrees. Line 24 muffin tins with paper liners and set aside.

In a large stand mixer, while butter and sugar together until light and fluffy (I used my paddle attachment, if you're using a KitchenAid mixer). Stir in vanilla and eggs 1 at a time until combined. Scrape sides and mix again. Slowly stir in flours and milk, alternating back and forth until all ingredients are added to the bowl. Scrap sides down and mix again briefly. Fold in Oreo pieces by hand.

Scoop batter into prepared tins so they are 2/3 full. Bake 18-22 minutes or until a toothpick inserted comes out clean. Once baked, remove from the oven and set aside to cool. Wait until completely totally utterly cool to frost or you'll get ugly melty cupcakes!

For the frosting, whip butter and vanilla together in a large bowl (use a whisk attachment or hand mixer for this). Stir in powdered sugar and then milk. You may not need all of the milk, so check the consistency of your frosting as you go. Whip 1-2 minutes until light and fluffy. * I didn't whip my frosting enough so it was kind of runny. Don't be me! Whip your frosting!*

Fold in ground Oreo pieces and top with mini Oreos.

Chocolate Strawberry Shortcakes

I love strawberry season! Mainly because I love strawberry shortcakes!!! I served this alongside the fish recipe below to further impress 'The Boy.' It worked.

Chocolate Strawberry Shortcakes

Adapted from Food Network Magazine

Ingredients

For the cakes:

1 c flour

1/3 c sugar

2 tbsp cocoa powder

3/4 tsp baking powder

1/4 tsp salt

4 tbsp cold butter, cut into pieces

3 oz milk chocolate, chips or roughly chopped from a bar

2 eggs

1/4 c heavy cream

1 tsp vanilla extract

For the toppings:

1 quart strawberries, hulled and sliced

1/2 c sugar

1 c heavy cream

Directions

Position a rack in the middle of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: whisk the flour, cocoa powder, sugar, baking powder, and salt in a large bowl. Using your fingers, rub the butter into the flour mix until sandy. Add the chocolate. Whisk 1 egg, cream and vanilla in another bowl. Stir into the flour mix with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a cookie cutter or glass.

Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with a little sugar. Bake until firm, about 20 minutes. Set aside to cool.

Meanwhile, make the toppings. Toss the sliced strawberries with 1/4 c sugar and set aside to macerate. In a mixing bowl with a whisk attachment, whisk the heavy cream and other 1/4c sugar to make whipped cream. Continue beating until the mix forms stiff peaks.

When ready to serve, slice the shortcakes horizontally. Top with macerated strawberries and whip cream and enjoy!

* no picture... impressing boy... lost track of purpose...*

Caesar Roasted Fish

I was trying to come up with an impressive non-meat dish to serve this boy I like on Good Friday. If you're Catholic, you know you can't eat meat. Now, this boy really likes short ribs. But, as you can see, I couldn't make short ribs so I had to come up with something delicious and not carne related. This worked too! (although I'm sure he still wants me to make him short ribs).

*sorry, no picture! i was caught up in impressing the boy and forgot*

Caesar Roasted Fish

Adapted from Barefoot Contessa

Ingredients

2 large garlic cloves, chopped

1/4 c chopped fresh parsley

1 tbsp anchovy paste

2 tsp Dijon mustard

1 c mayo

1 tbsp lemon zest

3 tbsp lemon juice

Salt

Pepper

3 lbs striped bass steaks, 3/4 -1 inch thick (cut into 6 portions)

*My store didn't have bass steaks so I used Rockfish

1/2 c chopped scallions

2 tbsp olive oil

3 tbsp drained capers

Lemon wedges, for serving

Directions

Preheat oven to 500 degrees. (Be sure your oven is clean or it will burn whatever is in there). Line a sheet with foil.

For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor and pulse until garlic is minced. Add the mayo, lemon zest, lemon juice, 1 tsp salt and 1/2 tsp pepper, and pulse to make a smooth sauce.

Place the fish on the pan and sprinkle with salt and pepper on both sides. Set aside 1/3 of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce. Turn the fish and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.

Roast the fish for 10-12 minutes, until the center is just barely cooked. Cover the fish with foil and let rest for 10 minutes.

Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 seconds to 60 seconds, until they start to pop and become very crisp. Serve the hot fish with the lemon wedges, frizzled capers, and the reserved sauce.

I also made roasted red potatoes and roasted asparagus to go along with the fish. Cut the potatoes into quarters, toss with olive oil, salt and pepper then roast at 500 degrees for 25 min or so. While the potatoes are cooking, you can add the fish. When the fish are almost done, throw in the asparagus as it only requires a few minutes to get crisp tender. Enjoy!

Chicks, Dude!

These are adorable!!!! I saw them on the Internet and knew I HAD to make them for Easter. They are SO easy. Believe me, guys! All you have to do is assemble them.

Chicks Cupcakes

Ingredients

1 box cake mix (your choice)

1 container vanilla frosting

1 c shredded coconut

Green food coloring

Peeps marshmallows

Jelly beans

Directions

Bake the cupcake mix according to box directions. Let cool completely before icing.

Frost cupcakes with desired thickness of vanilla frosting. You can dye the frosting green if you want a more grass-like appearance.

In a medium bowl, combine the coconut and add 2-3 drops of green food coloring. Mix with a fork and add more food coloring until you get the green you're looking for. Dip each cupcake in the coconut and press lightly to adhere to frosting.

Take 1 Peep marshmallow and put a dab of frosting on the bottom. Push the Peep onto the cupcake until it sticks. Add the jelly beans near the Peep to look like eggs.

That's it! I told you it was easy!

Simple Chocolate Crinkle Cookies

I was craving a cookie, but didn't want to put much effort in. I found these on a great blog that I follow called MyBakingAddiction. You should definitely check it out!

Simple Chocolate Crinkle Cookies

Adapted from MyBakingAddiction.com

Ingredients

1 box Devil's Food Cake Mix

2 eggs

1/3 c vegetable oil

1 tsp vanilla extract

1/3 c powdered sugar

Directions

Preheat oven to 375 degrees. Line a baking sheet with parchment or a silpat mat.

In the bowl of a mixer, combine the cake mix, eggs, vegetable oil, and vanilla extract. Mix until combined.

In a separate bowl, set the powdered sugar. Using a small ice cream scoop, scoop mounds of the cookie dough and roll into balls in your hands. The dough will be sticky. Roll the balls in the powdered sugar and place 2 inches apart on your baking sheet.

Bake for 7-9 minutes, the middles will appear slightly undercooked but don't worry. Let set 5 minutes before serving and they'll be the perfect texture. Serve with milk as these are chocolate-y!

Not food related, but super cute!!

So, I got a sweet gift last year from my Aunt Kimberle and Gram. It's a Cricut!! Do you know what that is? It's a crafty person's dream machine. It does everything! Literally everything (besides walk Dixie, which would be amazing!). Anyway, I didn't use it right away because it's kind of intimidating but I've recently been motivated to break it out and try a few things. So far I've just made cards, but it can make cute banners, party favors, fabric things, silhouettes, and on and on. Google it. Seriously.

Here's a couple things I've tried...

These are the adorable place cards we're going to use at our family Easter celebration!!!

A very Shanna-card, I think. Just a friendly hello!

For my friend Liz who is having a baby girl in July!! Her colors are purple and green, which you can't quite tell from the photo.

Really enjoying my craftyness right now! We'll see how long it lasts!

Super Easy Chicken Parm Subs

This is my super easy take on a chicken parm sub and I throw in some spinach to make me feel healthier. You could add whatever you wanted or have lying around in the veggie drawer too.

Super Easy Chicken Parm Subs

Makes 2

Ingredients

1 chicken breast, cut into cubes

Salt and Pepper

1 c pizza or marinara sauce

1/2 c frozen chopped spinach

Parm cheese

French bread roll, hoagie roll, whatever you've got

Directions

Preheat the broiler. Cut the bread roll in half. Drizzle with olive oil and sprinkle with garlic powder and a little salt. Pop until the broiler until slightly toasty.

In a medium skillet over medium-high heat, brown the chicken in a little olive oil, season with salt and pepper. When cooked through, add the spinach and sauce. Let cook for 5 minutes or so.

When the bread is cool enough to handle, pile each piece with the chicken filling. Top with parmesan cheese and put back under the broiler until the cheese is bubbly and melted. Enjoy!

Salmon with Lemon Dressed Veggies

This dish is amazing!! I was so impressed with how easy it was but the amazing presentation and flavor! Must try friends!

Salmon with Lemon Dressed Veggies

Adapted from EveryDay with Rachael Ray

Ingredients

3 tbsp Extra Virgin Olive Oil

1/2 lb small red-skinned potatoes (about 6), quartered lengthwise

2 c white mushrooms, halved (about 5 oz)

1/2 bunch asparagus, cut crosswise into thirds (about 2 cups)

4 6-oz salmon fillets

1 clove garlic, finely chopped

Grated peel and juice of 1/2 lemon

Directions

Preheat oven to 425 degrees. In a large, ovenproof skillet (I used cast-iron), heat 1 1/2 tbsp olive oil over medium-high heat. Add the potatoes and mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to the oven and roast for 10 minutes. Stir in the asparagus and roast in the oven until the asparagus is crisp-tender, 2-3 minutes.

Meanwhile, rub the salmon all over with 1 tbsp olive oil and season with salt and pepper. Heat a grill pan to medium-high heat and cook 4 minutes or so on each side. Alternatively, you could put the salmon on a foil lined baking sheet and roast about 10 minutes with the veggies.

In a small bowl, whisk together the parsley, garlic, lemon peel, lemon juice and remaining 1 1/2 tbsp olive oil; season with salt and pepper. Toss with the roasted veggies and spoon over the salmon.