More Chicken, Garden Tilled and Cupcakes

Decided on more chicken today.  They have had a few specials and we like it. 

SESAME CHICKEN

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Got the salad dressing at COSTCO and marinated the chicken in it overnite.  It was okay.  I think next time I will doctor it up a bit with soy sauce.

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Baked at 350 and brushed twice with the marinade then flipped over and repeated.  They sure look pretty.

They guy from Idaho Falls came and tilled the garden for me tonite.  I almost didn’t have him do it, but glad I did now.  It will make nice planting this weekend.  100X60  Ought to feed us and half the Rez.

Made Paula Deen’s Red Velvet Cupcakes today.  I have been wanting to do that and just got around to it.  And sooooo glad I did.

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RED VELVET CUPCAKES

Ingredients

 

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish

 

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

 

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans

The only change I made was to use 1 8 oz brick of cream cheese instead of 2.  Thats all I had.  But still was yummmy

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If ya get a chance to make these do it.  They are well worth it.

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