Homemade Funfetti Cupcakes So… this whole sprinkles thing. It’s kind of getting annoying, right? Look at me! I’m obsessed with sprinkles! Wah wah wah. I need attention. So sprinkles it is. They are sort of like trashy gossip tabloids. And making homemade funfetti cupcakes. Don’t mind my crumbs. Homemade Funfetti Cupcakes makes 12 cupcakes 1/2 cup butter 1 cup sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk 1/3 cup assorted brightly colored sprinkles + more for top of frosting Preheat oven to 350 degrees F. Vanilla Buttercream 2 sticks of butter, softened 2 1/2 cups powdered sugar 1 tablespoon of milk, if needed Cream butter in the bowl of an electric mixture until completely smooth and creamy. If you come vacuum the trillions of sprinkles off my floors, I’ll love you forever.
Pan Fried Zucchini with Lemon and Parmesan There’s just something about this time of year. Right after the holidays, I always crave fresh, light, bright foods. I’m sure it’s a bodily reaction to all the rich, indulgent eating that goes on around Christmas. I mean, really, we just spent way over a month eating turkey, dressing, homemade cakes, pies, candies, prime rib, roasted buttery vegetables, and loaded mashed potatoes. When I want something fresh, light, and easy, this is one of the recipes that I often turn to. All you need to do is slice your zucchini into about 1/4″ rounds, then salt and pepper it on both sides. Heat a good, heavy skillet over medium heat and add some olive oil to the pan. Be sure to add the zucchini in a single layer to the pan so the slices don’t overlap and make good contact with the pan. When you’re finished, arrange the zucchini in a serving plate, squeeze on a little lemon juice and sprinkle with Parmesan cheese. Last step – enjoy! Pan Fried Zucchini with Lemon and Parmesan Ingredients Instructions Notes
German Style Soft Pretzels Maybe it is my German background… or maybe my love of all things salty, but I think nothing is better than a hot pretzel. Soft pretzels are great, but they are only good fresh. Luckily they are not too tough to make at home. In order to give the pretzels a dunk in boiling water gives them their chewy skin. Ingredients:1 teaspoon instant yeast1 tablespoon malt powder or brown sugar2 to 3 cups all-purpose unbleached or bread flour1 teaspoon salt1 cup warm milk (approximately 110 degrees, which is 1 minute in my microwave)Directions:Combine all of the ingredients in a bowl and mix together until it forms a ball.
Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino recipe from Food52 Author Notes: A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and wonderful dishes that grabs hold of your taste buds and doesn't let go. It was simplicity itself: delicately shaved raw Brussels sprouts with wisps of red onion, a light, lemony dressing spiked generously with whole grain mustard, and a generous hit of tangy Pecorino. I immediately declared that I would try and replicate it at home, and this was met with great enthusiasm by my husband. I'd serve this as a first course, with a nice, crisp white like Gruner Veltliner. (less)Author Notes: A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and won (…more) - Merrill Stubbs Serves 6 This recipe is a Community Pick! Popular on Food52 and Provisions Tags: brussels sprouts, Salads, whole grain mustard
Hasselback Garlic Cheesy Bread Hasselback Garlic Cheesy Bread First thing: this Calphalon Giveaway ends on Friday! Enter enter enter! Second thing: this bread is the bomb. Last week, I got some evil Kerrygold Samples in the mail. Basically, it was a box filled with cheese and butter. Aw, shucks. What is a girl to do? To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. They hang out in my booty. {TMI? This bread is the very reason why I run. And believe it or not, this is super simple to make! So, that’s all the info you need to know, m’kay? First thing you’re going to want to do is grab all your ingredients. Into a mixer bowl, add in your water, yeast and honey. Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments. One hour later, I got me some purdy lookin’ dough! Punch that dough down and divide into two equal balls. Cover with plastic wrap and let it rise for 30 minutes. Hello, lover.
Baked Breaded Cauliflower Recipe at Epicurious photo by Jason Wyche yield Makes 6 Servings If there's a way to bake a vegetable, trust a Southerner to find it. Who else, pray tell, would steam a head of cauliflower, sauce it, bread it, and bake it? Note: To save time, I nuke the cauliflower, adding no additional liquid. The drops of water clinging to the head after it's washed are quite enough. Preparation 1. 2. 3. 4. 5. - StumbleUpon How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.
Helen Getz’s Napa Cabbage with Hot Bacon Dressing recipe from Food52 Author Notes: I grew up eating my grandmother's salads with hot bacon dressing. She makes hers with escarole; my mother uses sweeter Napa cabbage (which, in retrospect, I have no idea how she found in our small town in Pennsylvania). Bacon dressings usually consist of crisp bacon, bacon fat and vinegar. Serves 4 to 6 1 Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups) 8 thick slices bacon, cut into 1/ 4-inch lardons 1 tablespoon flour 2 tablespoons red wine or cider vinegar 1/2 cup plus 2 tablespoons water 3/4 teaspoon salt 1 egg, lightly beaten Place the cabbage in a large mixing bowl. This recipe is a Community Pick! Popular on Food52 and Provisions Tags: bacon, Salads
Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado Before we talk burgers, let me tell you what I’m doing. I’m eating some blueberry yogurt pretzels (which are oh-so awesome… but would be even awesomer if they were really coated in yogurt and not white chocolate disguised as yogurt) and drinking a san pellgrino aranciata that is spiked with um… vodka, malibu and tequila. With those pretty perfectly square ice cubes. I know. But what is up with all of these flavors? I mean, it was great, if you’re into that sort of thing that includes plastering yourself to the couch for so long that your body forms an identical indentation that’s semi-permanent, and ordering pizza Friday night which not only was dinner, but then also became lunch and then uh, dinner again on Saturday. I wish I could be all “ohmygosh, it was so rainy and cozy all day Saturday and I just got so caught up in my book that I read then entire thing while sitting in my plush velour chair in my special corner of the room that I have all to myself”… but no. Welcome to my life.