May

 We had such a fun Cupcake night in May! The lovely Anne taught us all how to make the perfect buttercream frosting and taught us how to do the fancy piping onto the cupcakes. Of course we wanted to try ALL of the cupcakes, so we cut them in 1/4 and had little bites of each. We had lots left over to take home and share with our husbands this time :) Every single cupcake was delicious and I wanted to eat them all night, unfortunately I was in a sugar coma  from the quarter pieces I did eat (and of course sampling mine as I made them)...but it was totally worth it. I recommend trying them all. Just not all in the same night.

Stacey: Glazed Doughnut Cupcakes

Rebecca: Coconut Macaroon Cupcakes

Anne: Perfect Buttercream Frosting

Cierra: Salted Carmel Cupcakes

Haylie: Vanilla Bean Cupcakes

Larissa: Root Beer Float Cupcakes

Cupcakes: Perfect Buttercream by Anne

(Thanks to Jessie for making the chocolate cupcakes for us to practice our piping skills) 

The ratio:
1 stick butter (room temp) to 1 1/2 cups powdered sugar to 1 tablespoon milk

(Cream butter and sugar first, then add milk.)

Now that you know the ratio, you can make as big a batch as you need. For a batch of 24 cupcakes, I would double it if I were spreading frosting with a knife, and triple it if I were piping the frosting out with a pastry bag.

As far as flavor is concerned, you can add vanilla, vanilla bean paste, mint extract, coconut extract, etc. (Start with a teaspoon, let your taste guide.)

Cupcakes: Root Beer Float Cupcakes by Larissa

Ingredients

    ¾ cup butter

    3 eggs

    2 ½ cups all-purpose flour

    2 1/2 teaspoons baking powder

    ½ teaspoon salt

    1 ½ cups sugar

    1 tablespoon root beer extract

    ½ teaspoon vanilla

    1 ¼  cups root beer

    Float Frosting (see recipe below)

    24 root beer-flavor hard candies (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.

For Frosting:

¼ cup butter

¾ cup vanilla ice cream

½ teaspoon vanilla

4 cups powdered sugar

Directions

Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

 See original recipe here

Cupcakes: Salted Carmel by Cierra

Salted Carmel Cupcakes

3 cups flour

2 tsp. baking powder

½ tsp. salt

1 cup unsalted butter

2 1/3 cup packed brown sugar

4 large eggs

2 tsp. vanilla

1¼ cups buttermilk

Beat butter and brown sugar until fluffy.

Add eggs one at a time.  Beat well after each addition.

Add vanilla.

Add dry ingredients, alternating with buttermilk.

Divide into 24 cupcake papers.

Cool and Frost with Salted Carmel Frosting.

Salted Carmel Frosting

1 stick unsalted butter            2 cups packed brown sugar

1 stick salted butter            ½ cup heavy cream

3 to 4 cups powdered sugar

Melt butter in heavy saucepan.  Add brown sugar.  Bring to a boil, stirring constantly.  Boil for 3 to 5 minutes, until sugar is dissolved.  Remove from heat; add cream.  Cool to room temperature.  Beat in electric mixer add powdered sugar to desired thickness.  Pipe onto cooled cupcakes.  Sprinkle each cupcake with coarse sea salt as soon as you frost it.  Frosting sets quickly, takes very little salt!

Cupcakes: Glazed Donut by Stacey

Cupcakes

1. 1/4 cup butter
2. 1/4 cup vegetable oil
3. 1/2 cup granulated sugar
4. 1/3 cup brown sugar
5. 2 large eggs
6. 1 1/2 teaspoons baking powder
7. 1/4 teaspoon baking soda
8. 3/4 teaspoon ground nutmeg
9. 1 teaspoon cinnamon
10. 3/4 teaspoon salt
11. 1 teaspoon vanilla extract
12. 2 2/3 cups all-purpose flour
13. 1 cup milk

Glaze

1. 3 tablespoons butter; melted
2. 1 cup confectioners’ sugar; sifted
3. 3/4 teaspoon vanilla
4. 2 tablespoons hot water

Directions:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.

Yields: 12 muffins

Cupcakes: Coconut Macaroon by Rebecca

Recipe Coming Soon!

Cupcakes: Vanilla Bean by Haylie

Found this cupcake recipe HERE for The Ultimate Vanilla Cupcake, and it certainly was that. Anne made her perfect buttercream frosting and added vanilla bean paste and let us practice frosting and they were amazingly delicious!

The Ultimate Vanilla Cupcake Recipe

Yield: 16 cupcakes

• 1 cup (225 grams) granulated sugar
• 1 vanilla bean
• 1 3/4 cups (175 grams) cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (57 grams) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup (75 grams) full-fat sour cream
• 1/4 cup canola oil or vegetable oil (60 ml)
• 1 tablespoon pure (not imitation) vanilla extract
• 2/3 cup (160 ml) whole milk

1. Preheat oven to 350 F (175 C).
2. In a small bowl, combine sugar and seeds from the vanilla bean.
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the vanilla bean sugar and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you'll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don't worry, you didn't do anything wrong.  It's supposed to be that way.)
10. Fill cupcake liners just over 1/2 full.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

April

Sides and Salads

Melanie: Cornbread

Rebecca: Spinach Salad

Larissa: Cilantro Lime Quinoa

Haylie: Maple Roasted Asparagus and Mac-n-cheese bites

Anne: Sweet Potato Fries

Cierra: Tomato Salad

Jessie: Bowtie Chicken Caesar Salad

Sides : Cornbread by Melanie

Recipe Coming Soon!

Salad : Bowtie Chicken Caesar Salad by Jessie

Bowtie Chicken Caesar Salad

1 head Romaine lettuce, chopped
Caesar salad dressing (about 1/4 c., but really it’s to taste)
Bowtie pasta (cooked to al dente, drained and cooled)
Marinated chicken, cooled and cubed
Cherry tomatoes (we just had regular tomatoes tonight, so we used those)
Mushrooms, sliced
Olives, sliced
Sunflower seeds (optional)
Croutons
Parmesan cheese

Toss all ingredients together in a large bowl. Top with additional parmesan cheese. Serve immediately.This is really adaptable...I use spinach instead of lettuce...and because of Matt and Molly leave out the mushrooms, olives, sunflower seeds and tomatoes!

Salads : Tomato Salad by Cierra

Recipe:
2 large tomatoes
1 large cucumber (optional, could replace with additional tomato)
1 cup fresh cilantro
3 tablespoons lemon juice
seasoning salt
oregano
one half red onion (optional!!!)

Dice tomatoes and cucumbers and place in mixing bowl. Thinly mince cilantro and add to salad. Add spices to taste. (More spices DO taste better in this case, don't be too shy)

Sides : Mac-n-cheese bites by Haylie

(They were supposed to look a lot better than this...I cooked them in a muffin tin, but probably should've let them bake a little longer so the cheese held the shape better, but they still tasted delicious!)

For the crunchy topping:
1 Tablespoon butter
1/4 cup + 2 Tablespoons panko bread crumbs
1/2 teaspoon dried parsley
Salt
For the macaroni and cheese:
1/2lb cut pasta, any shape
2 Tablespoons butter
1 garlic clove, minced
dash red chili pepper flakes
3 Tablespoons all purpose flour
1 cup + 2 Tablespoons low-sodium chicken broth
1 3/4 cups 2% milk
1/2lb extra sharp white cheddar (I used Harry and David)
4oz  cheddar cheese, shredded
Directions:
1. For the crunchy topping: melt butter in a skillet over medium heat, then add in panko bread crumbs. Cook until golden brown, stirring occasionally, about 2 minutes. Stir in parsley flakes, salt and pepper. Set aside to cool.
2. For the macaroni and cheese: Pre-heat the oven to 400 degrees. Bring a large pot of water to boil, season with salt and add in pasta. Cook until pasta begins to soften, about 5-6 minutes. Drain and set aside.
3. Return the pot to the stove, add butter and melt over medium heat. Add in garlic and red chili pepper flakes and cook, stirring constantly for 1 minute. Add in flour and whisk for 1 additional minute.
4. Slowly whisk chicken broth and milk into the flour mixture in batches, whisking until mixture is smooth between each batch. After all the liquid has been incorporated, stir constantly and cook until thick and bubbly, about 10 minutes. Remove from the heat.
5. Add cheeses and stir until sauce is smooth. Stir in cooked pasta and pour the macaroni and cheese into a non-stick sprayed 8×8 baking dish. (Or try a in a muffin tin to make individual portions)   Cover with foil and bake for 35 minutes, then remove the foil and bake for 15-20 more minutes, or until breadcrumbs are crisp and sides are golden brown and bubbly.

Recipe and step by step instructions found HERE 

Sides : Maple Roasted Asparagus with Pecans by Haylie

Ingredients
1 pound asparagus
1/3 cup pecans, roughly chopped
4 tablespoons maple syrup
2 tablespoon balsamic vinegar

Directions

1. Preheat oven to 400 degrees F.

2. Chop pecans.

3. Toss cleaned asparagus with pecans, syrup and vinegar.

4. Spread on lightly oiled pan and place in oven. Roast for ~30 -35 minutes (give them a little stir once or twice).

5. Enjoy!

Original recipe from HERE

Sides : Sweet Potato Fries by Anne

Sweet Potato Fries

1-2 yams
Oil
Coarse salt

Slice up a yam, spread on cookie sheet, drizzle with oil (olive or vegetable, olive has a distinct flavor) and sprinkle coarse salt on them. Bake at 425 for 20-30 minutes depending on how brown you like them. Enjoy!

Salads : Spinach Salad by Rebecca

Sherri's (my mom) Spinach Salad

8 oz (or so) fresh spinach

1 ripe avocado chopped into bite size pieces

11 oz can of mandarin oranges drained

3 or 4 pieces of bacon (you can use turkey bacon if you prefer) cooked and chopped into bite size pieces

8 or 9 mushrooms chopped 

Pull the stems off the spinach and add all of the other ingredients. Mix up the salad dressing (recipe below) and slowly add the dressing until the salad is moderately coated.  You will most likely have some dressing left over. Toss and immediately serve and enjoy!

Dressing:

1/2 cup canola oil

1/4 cup sugar

1/4 cup apple cider vinegar

2 Tablespoons finely chopped onion

1/2 tsp paprika

1/2 tsp salt

1/2 tsp dry mustard

1/4 tsp celery salt

1/8 tsp black pepper

Sides : Cilantro Lime Quinoa by Larissa

Ingredients

1 cup quinoa, cooked according to package and cooled to room temperature

1/2 bunch fresh cilantro, chopped finely

1 TBS Olive Oil (optional)

Juice of 1 lime

Salt and freshly ground black pepper to taste

Directions

Place all ingredients in a medium bowl and toss to combine.

See original recipe here

First Cooking Club

Appetizers and Starters

The deliousness that we sampled:

Cierra- Shrimp Cocktail 

Rebecca-Tzatziki and Turkey Meatballs

Haylie- Veggie Delight Bars

Melanie- Spinach Artichoke dip

Jessie- Bean Dip

Appetizers: Tzatziki and Turkey Meatballs by Rebecca

 

Turkey Meatballs: 
1 lb ground turkey
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
1 tsp oregano
1/2 cup chopped spinach
1/4 c grated Parmesan cheese
1 egg
2 Tablespoons olive oil

Mix all ingredients together and form into 1 inch meatballs, lightly oil baking sheet or pan and bake at 350 for 15 minutes, turn over and bake for 10-15 more minutes, you can slice one meatball in half to check that they're done. Serve with Tzatziki sauce and sliced sourdough bread or pita bread.

Tzatziki sauce:

1 cucumber, grated

16 oz of Greek style plain yogurt

1 garlic clove, pressed

1 tsp red wine vinegar

2 Tablespoons olive oil

juice of 1/2 a lemon

1 tsp salt

1/4 tsp pepper

Grate cucumber and squeeze juice out with your hands. Combine all ingredients in a bowl, taste test, you may want to add more lemon juice or salt/pepper, depends on your preference. Serve with sourdough bread cubes or pita bread.

Appetizers: Veggie Delight Bars by Haylie

 

 Veggie Bars
1- 8oz cream cheese

1/2 c mayonnaise

1 package dry ranch mix (I'd use a little less next time)

Mix all together and chill for about 1 hour

Open 2 cans of crescent rolls, spray a cookie sheet and press crescent dough flat and press seams together. Cook until golden brown and cool. 

Topping

Chop up 3/4 c broccoli, cauliflower, and olives and 1/4 cup carrots. 

Spread the cream cheese mixture on the crescent rolls, then sprinkle the veggies over evenly. Top with grated cheese, cut and serve.  

Appetizers: Bean Dip by Jessie

 

Bean Dip

Mix 1 can of refried beans  with 3/4 packet of taco seasoning and spread on the bottom of a pie plate. Layer with sour cream, mixed with the rest of the taco seasoning. Then layer shredded cheese, avocado, and tomato. (Can always make guacamole and spread that on before the cheese) Serve with tortilla chips.

Appetizers: Spinach Artichoke dip by Melanie

Recipe Coming Soon

Appetizers: Shrimp Cocktail by Cierra

Shrimp Cocktail:

1.5 lbs cooked shrimp

1-2 cups olive oil

juice and zest from one lemon

1.5 cups fresh chopped cilantro

a dash of red pepper

2 tablespoons minced garlic

Combine above ingredients in a large bowl

Quick sauce:

Mix 1 cup ketchup with 1/2 cup horseradish cream sauce