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.

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

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.