So, a few weeks ago me and Jadon Webster went up to Provo and recorded at Priddis Recording Studio!! Jadon is incredible. He won a state wide karaoke contest and he moved onto the national competition. He made the top, and had the opportunity to go to Russia to perform in the world wide competition! He turned it down, but he DID win 8 hours of free recording time at the Studio, and a free voice lesson with Dean Kaelin. (He worked with David Archuleta) anyway, it was an amazing opportunity and I can never get sick of listening to Jadon's voice. He is serving his mission now in Riverside, California. I miss him too much for words. I can't even imagine the day when we meet again. It will be glorious at the highest :) If you'd like to give us a little listen, feel free! Love you all!
April 14, 2011
April 1, 2011
Insanely Delicious Peanut Butter Chocolate Cupcakes
These baby's are to die for. I found the cake recipe and the frosting recipe separately, and put them together to create maybe the best cupcakes in the world. Enjoy!
Chcolate Cupcake:
Preheat oven to 350 degrees.
You will need: 1 or 2 cupcake pans, 2 large bowls, electric mixer, paper liners.
3/4 C. unsweetened cocoa powder
3/4 C. all-purpose flour
1/2 tsp. baking bowder
1/4 tsp. salt
3/4 C. (1 1/2 sticks) unsalted butter, room temperature (Healthy alternative = shortening)
1 C. sugar
3 large eggs
1 tsp. vanilla extract
1/2 C. sour cream
In a large bowl, sift together cocoa, flour, baking powder, and salt; set aside. In another large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, alternating with sour cream.
Pour batter into paper lined cups, filling each about 3/4 full. Bake for 18-20 minutes or until toothpick comes out clean. Transfer to a wire rack and let cool for about 20 minutes before adding frosting.
Fluffy Peanut Butter Frosting:
1 C. confectioner's sugar (powdered sugar)
1 C. creamy peanut butter
5 tbsp. unsalted butter, room temperature.
3/4 tsp. vanilla extract
1/4 tsp. salt
1/3 C. heavy cream
Mix together confectioner's sugar, peanut butter, butter, vanilla, and salt with electric mixer. Mix on medium-low until creamy. Add cream and beat on high speed until mixture is light and smooth. Add a more than decent amount to cupcakes. I added chocolate sprinkles. You could add mini reeses halves, or reeses pieces :) Enjoy with a glass of ice cold milk. these joys make you super thirsty!
Preheat oven to 350 degrees.
You will need: 1 or 2 cupcake pans, 2 large bowls, electric mixer, paper liners.
3/4 C. unsweetened cocoa powder
3/4 C. all-purpose flour
1/2 tsp. baking bowder
1/4 tsp. salt
3/4 C. (1 1/2 sticks) unsalted butter, room temperature (Healthy alternative = shortening)
1 C. sugar
3 large eggs
1 tsp. vanilla extract
1/2 C. sour cream
In a large bowl, sift together cocoa, flour, baking powder, and salt; set aside. In another large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, alternating with sour cream.
Pour batter into paper lined cups, filling each about 3/4 full. Bake for 18-20 minutes or until toothpick comes out clean. Transfer to a wire rack and let cool for about 20 minutes before adding frosting.
Fluffy Peanut Butter Frosting:
1 C. confectioner's sugar (powdered sugar)
1 C. creamy peanut butter
5 tbsp. unsalted butter, room temperature.
3/4 tsp. vanilla extract
1/4 tsp. salt
1/3 C. heavy cream
Mix together confectioner's sugar, peanut butter, butter, vanilla, and salt with electric mixer. Mix on medium-low until creamy. Add cream and beat on high speed until mixture is light and smooth. Add a more than decent amount to cupcakes. I added chocolate sprinkles. You could add mini reeses halves, or reeses pieces :) Enjoy with a glass of ice cold milk. these joys make you super thirsty!
YUM YUM!
So, all my life i've been obsessed with food. It. Is. Amazing. And I have always loved to cook and bake, but i've never been too good at it. something is always...off. Jadon and I used to always bake things together: cakes, cookies, brownies, pies, you name it. and he was always really good at it and his treats were divine! wah :( Well, he left on his mission this week. and I think that when we shared one last hug, he transferred his cooking talent to me (he's not going to need it much, right?) It was amazing!!! This week i've made Chicken Stir-Fry, Peanut Butter Chocolate Cupcakes, and Apple Danish Pastries!! (all from scratch ;))
Perhaps I will share some of my beautiful creations with you. I borrowed the recripes from other people, but made some minor changes!
Cashew Chicken Stir-Fry
What you will need: a wok (or a large frying pan) & a large spoon.
2 tbsp. Vegetable oil (or enough to barely coat the whole pan, you may need to add more later.)
2 boneless, skinless chicken breasts
3/4 C. Cashews (the original recipe calls for slivered almonds, but in my opinion, cashews taste better with the soy flavor. )
1/2 C. diced carrotts
1 C. Brocolli (florets or pieces)
1 green and red pepper each (sliced into 1/2 inch pieces)
1/3 C. soy sauce
3 tbsp. Pineapple juice
1 1/2 tsp. cornstarch
Hot cooked rice (Healthy alternatice = Brown Rice)
Salt, and Garlic Powder to taste.
Cut each chicken breast in half, long ways, and then cut into small chunks. pour oil into pan on medium high. Let heat for 2 minutes. Add chicken and cashews. stir for about 5 minutes or until chicken is cooked. Add Broccoli, carrotts and peppers. Continue stirring for about 5 more minutes. Add Soy sauce. Mix pineapple juice and corn starch in seperate bowl, then add to pan. Add 1/8 tsp. salt and 1/2 tsp. Garlic Powder. Serve over rice. you can also use chow mein noodles. Makes about 4 servings.
Perhaps I will share some of my beautiful creations with you. I borrowed the recripes from other people, but made some minor changes!
Cashew Chicken Stir-Fry
What you will need: a wok (or a large frying pan) & a large spoon.
2 tbsp. Vegetable oil (or enough to barely coat the whole pan, you may need to add more later.)
2 boneless, skinless chicken breasts
3/4 C. Cashews (the original recipe calls for slivered almonds, but in my opinion, cashews taste better with the soy flavor. )
1/2 C. diced carrotts
1 C. Brocolli (florets or pieces)
1 green and red pepper each (sliced into 1/2 inch pieces)
1/3 C. soy sauce
3 tbsp. Pineapple juice
1 1/2 tsp. cornstarch
Hot cooked rice (Healthy alternatice = Brown Rice)
Salt, and Garlic Powder to taste.
Cut each chicken breast in half, long ways, and then cut into small chunks. pour oil into pan on medium high. Let heat for 2 minutes. Add chicken and cashews. stir for about 5 minutes or until chicken is cooked. Add Broccoli, carrotts and peppers. Continue stirring for about 5 more minutes. Add Soy sauce. Mix pineapple juice and corn starch in seperate bowl, then add to pan. Add 1/8 tsp. salt and 1/2 tsp. Garlic Powder. Serve over rice. you can also use chow mein noodles. Makes about 4 servings.
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