Wednesday, 31 July 2013

How To Fix Lumpy Cream Cheese Frosting | Food & Drink

If you follow me on Instagram you probably know that last weekend I did a little baking.  One of the treats I made was the pumpkin cake I attempted a couple weeks ago.  This time, however, my cream cheese frosting went horribly wrong.  I really didn't want to waste all that frosting, but it tasted bad- unless you like lumps of butter in your frosting... Of the course the next logical thing to do is Google a solution right?  A few people recommended to microwave it! I was a little apprehensive about trying this, but it was either that or throw it out.  So, all I did was throw it into the microwave for about 20 seconds, and then stir it well with a fork until it was smooth.  Then I threw it into the fridge until it was stiff again. It worked!! I was so impressed.  It makes perfect sense right? Whoever thought of this initially was genius.  It turned out so well I think I might do this every time!

Another alteration I made to the frosting was swapping honey for icing sugar like my mom suggested.  It was awesome! Didn't taste too much different, and there was no stupid icing sugar in there. I used 2 packages of cream cheese, about 4 heaping tablespoons of honey, and about almost an 1/8 cup of butter. 

I hope this tip helps you save your lumpy frosting! 

Saturday, 20 July 2013

Easy Pumpkin Cake | Food & Drink

I had a weird craving for pumpkin, but I prefer cake over pie, so I thought hmmmm.... I made banana muffins with cake mix and bananas- what's stopping me from making pumpkin cake with cake mix and pumpkin?! I thought I was so clever until I did a search on internet- it's been done. So I tried it, and it turned out awesome! I got my pumpkin fix. Yes, I know it's summer, and I shouldn't want pumpkin anything yet.

You will need:

For the cake:
-1 large can of pumpkin puree
-1 spice cake mix box

For the cream cheese icing:
-2 blocks of cream cheese
-1/4 cup of softened butter
-5 cups of icing sugar (I think this is insane... I made half this recipe and only put just less than 2 cups of sugar in and it was PLENTY sweet enough. I found out today my mom makes her cream cheese icing with honey so I will try that next time, and let you know if there's a difference!)

Bake at 350 degrees for about 30 minutes or until the knife you insert comes out clean (no batter sticks to it).

I plan to turn these into cupcakes in the near future so stay tuned!

I was watching The Women in bed with my, at least, second piece of cake. (Great movie by the way!)

Tuesday, 16 July 2013

Spinach Feta Salad | Food & Drink

Hope you are all having a great evening! I am going to show you guys a recipe I made up about 5 years ago and SWORE I would never show anyone because it is so yummy!! AND it's great for you. The most fantastic part of this salad- NO DRESSING! This salad is also filling enough to eat as a meal. You could add meat to it if you wanted, but if you are on a budget, or don't eat meat, jack up the amount of mushrooms- those guys fill you up!

You will need:
-A bag of spinach
-1 Bell pepper (whatever color you want, I used red and yellow)
-1/2 of a red onion
-Montreal Steak Spice
-Garlic Plus
-Feta Cheese

First you will want to chop up all your vegetables.  When I had a grill, I used that because it was much better than a frying pan, but I don't have one anymore. With the grill, or a big frying pan, put about a tablespoon of olive oil in the pan and spread it around. Crank up the heat to almost maxium, get the pan hot, hot, hot then throw those veggies on and here them sizzle. Caution: Open those windows if you are going to crank up the heat- it get's smokey. Do not stir them around. Let them grill on one side before flipping them. When I was using the frying pan, this was too difficult so I just fried them up.  But the key is to not get them limp (like mine, but it's also your preference). If your pan is hot, and they don't stay on there too long, and if there is as much space in the pan as possible they won't go limp and squishy. When they are spread out they don't get watery. I obviously didn't have a choice.  Take them off the pan, and throw them straight into the bed of spinach. Top with cubed feta cheese. Eat it while it's hot. What's great about this salad is that if there's leftovers and your spinach is on the soggy side that's okay! Because spinach tastes great either way. Not that there will be leftovers, trust me.

I really need a big frying pan, and a wok

Let me know how you like it! If you have any question, just ask!

Sunday, 14 July 2013

The Easiest Banana Muffins EVER | Food & Drink

Oh my gooooooooodness you guys, I found the most easiest recipe for banana muffins ever on Pinterest from a blog called "My Own Blog Review". It originally was for banana bread, but I made it ever easier, and turned it into muffins!

ALL you need is:
-Box white cake mix
-2 eggs
-5 ripe bananas (I could've even put more, maybe one more)
-As many chocolate chips as you want
-Cinnamon (my secret ingredient to banana muffins)

All you have to do is mix all this together, put it in the muffin liners, and pop it into the oven at 350 degrees for approx 17- 20 minutes depending on your oven. Mine took 17 minutes.  If they are starting to turn brown on top they are probably cooked.  Pull them out and stick a toothpick in; if it pulls out clean then they are cooked.

You will love these! If you have any questions, let me know!

Friday, 5 July 2013

Zucchini Alfredo Lasagna | Food & Drink

Put on your stretchy pants because you will want to eat the whole pan. Tonight I'm going to show you a new lasagna recipe I made up, that was inspired by The Chew's half zucchini half pasta lasagna. The idea was that you were cutting out a lot of heavy fats and calories... cute eh? ;) Just kidding, it's not AWFUL for you; just modify it to your liking. At least it's a great way to sneak in A LOT of vegetables.

I shouldn't even be showing you guys this recipe- it's that good.

You will need:
-lasagna noodles (I literally used 6 noodles for the size of dish I made)
-zucchini (I used 4 small zucchini)
-cheese (I used old cheddar because it's stronger- like I've mentioned before)
-alfredo sauce (brand of your choice, you can experiment with it)
-a little garlic plus and oregano (my go to guys)

Here's the lasagna noodles I use. Boil them like you would regular pasta.

Then slice your zucchini the long way.

This is the alfredo sauce I used this time. Last time it was a garlicy one. If you are going to make a smaller lasagna like the one I'm doing you really only need one jar. I made one that was bigger before and needed 2 jars.

The next step is to layer the ingredients however you want to. I like to start with a layer of sauce, then zucchini, noodles- then from there, layer the rest of the veggies how you want. I had 2 layers of spinach, 1 layer of tomato, 2 layers of noodles, 3 zucchini layers, and 2 cheese layers.

Turn the oven on to about 400 degrees and let it cook for approx 30 minutes. Let the cheese brown a little bit on top. It should look something like this:

Now, to make your lasagna taste even more amazing- the key is to let it rest for a long time. You know how things like this always taste better the next day? Same kind of idea. I let our lasagna rest for a good 20 minutes, but it wouldn't hurt to leave it much much longer if possible. You can always throw it back in the oven for a couple minutes to warm it up. I know, it's so hard not to eat it the second it comes out. If you let it rest, it will also cut nicely, and you won't end up with a pile of goo on your plate.

Borderline pile of goo, but couldn't wait any longer

 Hope you enjoy! Actually, trust me you will. If you have any questions, just ask! Shoot me some comments!