Any chance I get to enjoy some BBQ, my “go to” choice is the Pulled Pork! I love the fact that I can really just slather on that BBQ sauce and get it on every last bite. I mean let be honest… I was the girl to dip her french fries, chicken, and just about everything in it.
Shark Week Blue Velvet Cupcakes
Makes 24 Cupcakes
2 cups Sugar
2 sticks Butter, Room Temperature/Soft
2 whole Eggs
1-½ Tablespoon Liquid Blue Food Coloring
1 Tablespoon Cocoa Powder
1 drop Violet Gel Food Coloring
2-½ cups Cake Flour
1 teaspoon Salt
1 cup Buttermilk
1 teaspoon Vanilla Extract
½ teaspoons Baking Soda
1 Tablespoon White Vinegar
For the Frosting:
1 pound Cream Cheese, Softened
2 sticks Butter, Softened
1 teaspoon Vanilla Extract
4 cups Sifted Confectioners Sugar
- Preheat oven to 350 degrees F. Prepare cupcake pan with paper liners.
- In a large bowl, cream the sugar and butter, mix until fluffy. Add the eggs one at a time and mix in between.
- Add the cocoa, food coloring, and then mix very well. In a separate bowl, sift together flour and salt. Add flour mixture to the sugar mixture alternately with buttermilk.
- Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
- Pour batter into cupcake papers.Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
2. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it with a piping bag! Get fancy!
As many of you know from your childhood or last family birthday outing, the Japanese Hibachi Grill Restaurants have the best salad… Yes I said salad! Screw the flying shrimp you catch in your mouth and onion volcano… I dream about the dressing on my favorite Benihana Salad! It’s actually addicting, so why not have it in my fridge at all times??
You’re welcome. Here is my perfected recipe to the addicting tany Carrot Ginger Dressing! Feel free to put in on just about everything! Read more
Summer calls for lots of frozen treats… so why not add a little bourbon! Recently, my dad actually discovered the most quaint distillery in Dekalb, IL called Whiskey Acre. It’s owned by a family of IL corn farmers, who decided to tap into distilling! When you visit Whiskey Acre you must take a tour of the distillery and barrel room ($10), but also take a seat in the adorable barn bar and sip on their “Bourbon Slush.”
My parents were talking about this bourbon slush so much, it actually inspired me to whip up something of my own! The Bourbon Fruit Pops below are an easy to grab refreshing fruit treat after a hot summer day with a little boozy twist!
Ever since I can remember, I’ve grown up eating Al & Joes Italian Subs in Franklin Park when I visited my Grandma.
It was just the best unwrapping that oily paper and digging in to the delicious layers of Italian meat and cheese! So recently, I’ve been determined to replicate those amazing flavors and after a few attempts, I think I might have just nailed it!
Check it out and let me know!
Anyone who knows me knows that I have a crazy addiction to watermelon. A watermelon a day keeps the doctor away? Well… I wish that was true!
So it’s absolutely not weird that I would be the person to put watermelon on the grill! This recipe below is the perfect dessert or side dish to any grilled meat and BBQ. It’s refreshing, yet caramelized flavor, pairs perfectly with the fattiness and juiciness of any meat.
So what’s this big trend around Spaghetti Squash? This gorgeous yellow squash is available year-round in most grocery stores and can be considered both a summer or winter squash. By adding this vegetable to your table, you will easily get hooked on this delicious treat and the several health benefits it can bring to your body.
That moment you realize you may have waited a little too long shed that winter coat and jump into that new tiny bikini… this summer squash might just be a life saver! With only 42 calories and 10 carbs in a 1-cup serving of cooked spaghetti squash, this vegetable is a safe addition to any diet!
Being an absolute crazy pickle lover, I will never really understand people who don’t like pickles. Not to mislead you into thinking I do not have pickle hating friends… I do. Before the burger can even touch the table they are throwing all their pickles my way… I mean c’mon, it cant get much better than that!
This weekend it was my goal to dive into learning how to pickle some of these delicious summer veggies, without necessarly having to learn how to/buy the equipment to can.
Quick pickling is also a brilliant solution for preserving an assortment of vegetables from the market or your garden. It also gives you the freedom to get a little creative with the different types and quanities of herbs and spices! I highly recommend all my pickle lovers to give it a try for themselves! Read more