Cupcakes!!!!
Okay, so if you look at my past posts, it totally looks like I eat more sweets than real food…but trust me, it’s true. Â Just kidding, this was a special occasion! Â My sweet baby girl is turning 3 years old tomorrow, and so I made her cupcakes for her special day. Â Me and my husband of course sampled them when she was snug and sound asleep in her cozy little bed, and let me tell you they were absolutely the BEST chocolate cupcakes I have EVER had!!!! Until some time ago when I realized how much I love to bake, I would make cupcakes from the boxed cake mix. Â I was always disappointed in how dense they were and a little too light and fluffy for my taste. Â I searched and searched for a perfect cupcake recipe and I finally found it! Â These are soooo delicious. Â Nice and rich and the perfect texture for a lovely cupcake. Â I topped them with buttercream icing, (of course..) and they were perfect! My little girl will love them too…hopefully there will still be some left for her birthday tomorrow……. Â :)
Luscious Lemon Bundt Cake
Oh my goodness! I have been craving a bundt cake for the last year, and I have resisted the urge to add a couple of pounds to the rear end, but I couldn’t stand it any longer! I had to take the plunge and vow to work it off for the next 2 weeks. Oh, it was so worth it. This cake is so moist and lemony (is that a word?) and it just melts in your mouth. So, if you want an excellent dessert that is worth EVERY calorie, make this!
Ingredients:
1 yellow cake mix
1 small pkg vanilla instant pudding mix
4 eggs
1 cup sour cream
2 tsp vanilla
3/4 c oil
Directions:
In a large bowl, combine all ingredients and mix well. Pour into a greased Bundt pan. Bake at 325 degrees for about 40-45 minutes. Serve topped with Lemon Icing.
Lemon Icing:
Ingredients:
2 cups powdered sugar
1 Tbsp lemon juice (real lemon is best)
milk
Combine powdered sugar and lemon juice, add milk 1 tbsp at a time until thin enough to drizzle over cake.
Under Construction…
Please excuse the mess! My adorable husband was so sweet and bought me my own domain name for my blog. So, everything is changing. Now, I originally came up with the name, Apples and Bananas on a whim, it seemed simple, just like me and my cooking habits. But the more and more I thought about it, I wanted something different. And then Nate came home one day and hoped that I liked what he had done for me, and I did, so whala…here is my new name for my blog. I’m still trying to come up with a cool Header and everything so this is it for now. Hopefully next time you look at my blog, it will knock you off your feet!
Keep on cookin’!
Pizza Pizza Pizza!!!!!!
What can I say, I LOVE pizza! Who doesn’t? Well, you’re crazy for sure if you don’t. And maybe you should examine the kind of pizza you have partaken if you don’t think you do….Pizza is divine, especially a good thin crust pizza. There’s nothing better in my opinion. And none of that store bought pizza dough! I must admit that I have used it in my time, but I don’t ever remember it being a tasteful experience. Nothing against those of you who use them, if that is your cup of tea, than go for it. But I have here a recipe that I found on Recipezaar, and it was easy, and most of all really tasty! It makes 2 12 inch pizzas, which for my household, is perfect because I have a very picky husband. I love him very much, but man, he is PICKY! Yes, I am shouting that one. He does not eat tomatoes, yes I know, that is crazy. My favorite is the Marguerite pizza, and my husband likes pepperoni, so that is what I made! So, if you want a delicious homemade pizza, here is the recipe, you can thank me later….. 
Marguerite Pizza
For the dough:
Ingredients
Directions
1. Mix a little sugar into the warm water.
2. Sprinkle yeast on top.
3. Wait for 10 minutes or until it gets all foamy.
4. Pour into a large bowl.
5. Add flour, salt, olive oil.
6. Combine.
7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
8. Cover and let rest for 20-30 minutes.
9. Lightly grease two 12-inch pizza pans.
10. Sprinkle with a little bit of cornmeal.
11. Divide dough in half.
12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
13. Try to make it thicker around the edge.
14. If desired, pre-bake at 425 F for 10 minutes (I don’t always do this).
15. Then spread with pizza sauce and use the toppings of your choice.
16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
17. Makes 2 12-inch pizzas.
18. If you don’t want to use all the dough, you can freeze it.
19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.
For the Marguerite:
Mozzerella cheese
tomatoes
basil
olive oil
parmesan cheese
I brush some olive oil over the dough after I have pre-baked it. I then cut a clove of garlic in half and rub it all over the dough and olive oil. I sprinkle shredded mozzerella cheese over the dough and than cover with thinly sliced tomatoes. Sprinkle basil over the tomatoes and last but not least, sprinkle some shredded parmesan cheese over the whole pizza. I then put back in the oven for about 10 minutes or until lightly browned edges and the cheese is bubbly. Simple, delicious, timeless.
Potpourri Pasta
This pasta is delicious! You can pretty much add whatever vegetables you have on hand. Use chicken or Italian sausage, or even make it without the meat. I use marinated grilled chicken breasts and make it into dinner with a side of crusty bread. It’s filling and healthy and you never get tired of it, because it’s different every time! You can make it according to your own tastes. These are the very best kinds of recipes, easy, convenient and tastes even better the next day!
Potpourri Pasta
1 lb of your favorite pasta
3 boneless skinless chicken breasts
Italian dressing
1 cup cubed cheddar cheese
1 cup cubed mozzerella cheese
1 cup grated parmesan cheese
2 cups of your favorite vegetables
(I use yellow bell peppers, grape tomatoes, broccoli)
Marinate chicken breasts in Italian dressing for about 15-30 minutes. Cook pasta according to package directions. When pasta is done, let cool completely or run cold water over until cool. Place pasta in a large bowl. Cube cheese and cut up vegetables, and add to pasta. Grill chicken and cube, let cool, and add to pasta. Add enough Italian dressing to coat all of the pasta. I usually use about 1 1/2 cups, but just add enough until the taste is right for you. Add parmesan cheese and mix all together. Enjoy!
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