Thursday, July 15, 2010

Vanilla-Buttercream Frosting

This is Sarah, and you can thank me for finding the most amazing butter cream frosting ever! This frosting recipe is to die for! But who wouldn't love it? It's pretty much pure butter! Yummy! I found it on the martha stewart website, you can find some fabulous cupcake recipes on there too! It also keeps excellent form, and has great consistency! It would be great for creating frosting flowers!

  • 1 1/3 cups sugar
  • 7 large egg whites
  • Pinch of salt
  • 1 1/4 lbs. unsalted butter (I used salted, it doesn't seem to make too much of a difference), cut into tablespoon- sizes pieces, softened
  • 2 tsp. pure vanilla extract
  1. Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer.
  2. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
  3. Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract. Use immediately, or refrigerate in an airtight container for up to three days.

Sunday, July 11, 2010

Chicken, Chicken...Scones

Hello All!
Its Annie here. I have some great recipes that I have found over the last couple of weeks to share (and they aren't sweets -that seems to have been the trend so far. Clearly we Allred girls like our sugar!) I apologize that they aren't fancy with step by step pictures- I've been pretty busy lately, so when I'm cooking I'm usually multi-tasking. Either way, just wanted to share these recipes!
First up is Salsa Chicken. I made this last night and it is so easy. You really don't need a recipe for it, but just for kicks, here it is:

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Preheat to 375 degrees. Place chicken in a lightly greased 9x13 inch pan, sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 for 25-35 minutes, or until chicken is tender and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for 3-5 more minutes or until cheese is melted and bubbly.
Top with sour cream if desired.
Serve with rice and corn.

* I made a few changes to this recipe: I did my own taco seasoning with chili powder, cumin, garlic powder and seasoning salt. I cut down on the cheese and just sprinkled a little bit on top of the chicken, and I used mango salsa, which I highly recommend! It was delish.

Next up is Baked Honey Mustard Chicken ( I went a little crazy with chicken the past couple of weeks). This is another really simple, but good recipe.

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika ( I omitted this)
1/2 teaspoon dried parsley

Preheat oven to 350 degrees. Sprinkle chicken breasts with salt and pepper to taste, and place in a greased 9x13 inch pan. In a small bowl, combined honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of mixture over the chicken and brush to cover.
Bake in the oven for 30 minutes. Turn chicken pieces over and brush with the remaining mixture. Bake for another 10-15 minutes, or until juices run clear.

*I served this with a garden salad and savory scones (recipe below).

The last recipe I wanted to share is Savory Scones. I had never tried them before, but for some reason had a craving for them the other day. I found a recipe on Pioneer Woman's Tasty Kitchen, and altered it a bit to my liking. Here is my version of the recipe. Enjoy!

2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese
1/4 cup butter, cut up
1 egg
2/3 cup buttermilk
dried rosemary

Preheat oven to 425.
Mix flour sugar, baking powder, baking soda, salt, rosemary, and cheddar cheese.
Add cold butter to dry mixture and, using a fork, cut in the butter until the mixture resembles course crumbs.
Light beat egg with buttermilk. Add to mixture and stir with a fork until the mixture comes together. Turn out onto a floured board and knead the dough 5 or 6 times.
Place the rounded dough onto a greased baking sheet, and press into a circle. Cut into 8 pie-shaped segments.
Bake at 425 for about 15 minutes or until golden.

*TIP: Buttermilk can be substituted. 1 cup milk + 1 tablespoon vinegar. Let sit for 5 minutes. Voila!

Tuesday, July 6, 2010

Fudge Sauce Splendor


This is Sarah announcing the most delicious chocolate sauce known to man, with perfect flavor and consistency. We first start out with semi sweet, and unsweetened chocolate. Take 5 squares of the semi sweet, and 2 1/2 bars of unsweetened chocolate.
On low heat melt chocolate in medium sized pan, pot, what exactly do you call it? I'm going to say pot. Melt the chocolate in a medium sized pot. Once the chocolate is melted, add 1/2 cup + 2 Tbs of margarine or butter. Melt.
Melt butter. Add 1 1/4 cup white sugar.
Stir, and melt.
Take one can evaporated milk and pour into chocolate mixture, while stirring.
Bring to mixture to a bubble, just before boiling, and add 2 1/2 tsp. vanilla.
And now you have a sugar coma in a pot! Enjoy over ice cream, or whatever your heart desires.


~5 semi sweet chocolate squares
~2 1/2 unsweetened chocolate squares
~1/2 cup + 2Tbs butter/margarine
~1 can evaporated milk
~1 1/4 cup white sugar
~2 1/2 tsp vanilla