Better Baked Beans

Another recipe from David's birthday party that I didn't manage to get a photo of...

Baked beans are definitely not the most elegant food but they are a standard at bar-b-ques at Dave's mom's and I decide to make them since they would appeal to any young ones or picky eaters.

Typically baked beans just come straight out of a can but I was looking for something to take them to the next level and this recipe did not disappoint. And it did not require significantly more effort.

I used the slow cooker but they could also be made on the stove top or in the oven.

Adapted from The Pioneer Woman, serves 18

Ingredients

8 slices bacon (or more), chopped
1 large onion, diced
6 14 ounce cans pork and beans
1 cup barbecue sauce
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 teaspoons mustard seeds

Directions

Combine all of the ingredients in the slow cooker. Cook on high heat for 2 hours. Serve hot.

♥  Amy

Whipped Chocolate Ganache Frosting

Another recipe from David's birthday party that I didn't manage to get a photo of...

I made this frosting to top chocolate Guinness cupcakes using the same cake recipe from the Irish Car Bomb cupcakes I made for St. Patrick's Day.

This is very rich, very chocolaty frosting. I like that it contains no added sugar!

A single recipe frosts about 12 cupcakes.

Adapted from Martha Stewart, makes about 2 cups

Ingredients

8 ounces semisweet or bittersweet chocolate
1 cup whipping cream
1/8 teaspoon salt, optional

Directions

Coarsely chop the chocolate using a serrated knife. Place in a medium bowl and set aside.

In a small sauce pan, bring the cream just to a boil over medium-high heat. Pour the milk over chocolate and add salt. Do not stir. Let stand for 10 minutes.

Stir with a whisk until smooth and shiny. Scrape the sides of the bowl with a rubber spatula to incorporate all of the chocolate. At this point the mixture can be cooled and used as ganache.

To make the whipped frosting, let the ganache cool to room temperature, about one hour, stirring occasionally. Transfer the ganache to the bowl of a stand mixer with a whisk attachment. Whip on medium-high speed until light and fluffy, about 2 to 4 minutes.

♥  Amy

Corona & Lime Cupcakes

I made these for David's birthday party and they were a complete hit. Unfortunately in all of the excitement I did not manage to get a photo but I got too many requests for the recipe to not post it.

The lime cream cheese frosting is to die for and would taste fantastic on a plain vanilla or yellow cupcake for those who are scared of beer.

Adapted from Erica's Sweet Tooth, makes two dozen cupcakes.

Ingredients

3/4 cups unsalted butter, softened

1 3/4 cups sugar

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla

1 tablespoon lime zest

1 cup Corona beer

1/4 cup milk

 

12 ounces cream cheese, softened

6 tablespoons butter, softened

1 tablespoon lime juice

1 tablespoon lime zest

4 cups powdered sugar

Directions

Preheat oven to 375 F and line muffin tins with cupcake liners.

In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the eggs, beating after each addition. Add the vanilla and zest, beating until incorporated.

Combine the flour, salt and baking powder in a medium bowl. With the mixer on low speed, add the beer to the butter mixture, followed by half of the dry ingredients, the milk and then the remaining dry ingredients

 

Fill the cupcake liners 2/3 full and bake for 18 minutes, or until a cake tester comes out clean. Allow to cool completely.

In the stand mixer with a whisk attachment, beat together the cream cheese and butter until smooth, about 2 to 3 minutes.  

 

Add the juice and zest. Gradually add the powdered sugar until well-combined.  Beat until smooth for about 2 minutes.

 

Using a large star tip, pipe onto the cooled cupcakes. 

♥  Amy

Whole Jar of Peanut Butter Cookies

This recipe has been in my collection for ages... it is one of Dave's favourites and the one he always requests when he is having a serious cookie craving.

Makes 5 dozen cookies 

Ingredients

1 cup butter, softened
1 cup sugar

• 1 cup brown sugar, packed
• 3 eggs
• 2 teaspoons vanilla extract
• 1 18 ounce jar peanut butter
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips, optional
• 
  
• Directions
• 
  
• Preheat oven to 350 F. Lightly grease cookie sheets or line with Silpat.

In the bowl of a stand mixer, cream the butter, sugar and brown sugar until smooth. Add the eggs and vanilla. Mix until fluffy.

Add the flour, baking soda and salt and mix to combine. Gently fold in the chocolate chips.

Scoop heaping tablespoons of the dough onto the prepared cookie sheet. Flatten slightly with a fork.

Baked for 12 to 15 minutes.

♥  Amy

Mediterranean Tuna Salad

Lunch has been one of the hardest meals for eating paleo - mostly because it is the meal we are most likely to be out of the house making it the easiest to cheat. I recently through together a quick tuna salad for lunch and it was delicious - finally a paleo lunch I would actually want to eat on a regular basis and easy enough to make to pack to work.

Inspired by Guilty Kitchen , serves 2

Ingredients

2 cups lettuce or spinach
1 can tuna, drained
1 cup cherry tomatoes, halved
1/2 can artichoke hearts, drained and chopped
2 tablespoon mayonnaise
1 tablespoon Taste #5 Unami Paste, optional
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 green onion, chopped
Salt
Pepper

Directions

Combine all the ingredients except the lettuce in a medium bowl. Mix to combine.

Serve over top of the lettuce with sliced avocado if desired.

♥  Amy

Thai Grilled Chicken

Adapted from Artsy Foodie, serves four 

Ingredients

4 chicken breasts
2 cloves garlic, chopped
1/4 cup basil, chopped
1/4 cup cilantro, chopped
2 tablespoons fish sauce
1 tablespoon sesame oil
1 tablespoon lime juice

Directions

Place all of the ingredients into a medium bowl and toss to combine. Cover and refrigerate 30 minutes to marinade.

Preheat the grill or bar-b-que. Cook the chicken until the temperature registers as 165 F on the meat thermometer.

Let the chicken breasts rest for 5 minutes before serving.

♥  Amy

Cherry Cola Float Cupcakes

Another fun summer cupcake inspired by a classic treat!

I cheated on this recipe and used a cake mix from the box - mostly because I could not find a good chocolate cake recipe that would allow me to incorporate both cherry pie filling and cola - but also because we are all allowed to cheat every once in a while...

The whipping cream frosting works well if you will be serving immediately or if you can keep them refrigerated until serving. I made these for Dave to take into work so I need a slightly "sturdier" frosting. I used my flour-based butter cream frosting recipe with out the vanilla beans and a package of powdered dessert topping mix (Dream Whip or Whip It) added in the final step to replicate the whipped cream taste.

For an extra cherry treat, scoop out the middle of the cupcakes before frosting and fill with a spoonful of cherry pie filling.

Makes 24 cupcakes

Ingredients

1 package Devil's Food cake mix
2 eggs
1 1/2 cups cola or root beer
1 21 ounce can cherry pie filling

1 1/2 cups heavy cream, chilled
4 tablespoons powdered sugar
1 teaspoon powdered dessert topping mix, optional

Maraschino cherries, for garnish

Directions

Preheat the oven to 350 degrees. Line two standard muffin pans with cupcake liners.

In the bowl of a stand mixer, combine the cake mix, eggs, cola and pie filling. Mix just until incorporated.

Fill each muffin tin about 2/3 of the way full. Bake for 18 to 20 minutes until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Allow to cool completely.

For the whipped cream, beat the cream in a chilled bowl with whisk attachment or hand mixer on low speed. Add the dessert topping mix then begin to add the powdered sugar one spoonful at a time. Increase the speed to high and whip the cream until it holds stiff peaks.

Using your favorite tip, pipe the whipped cream onto the cupcakes and top with a maraschino cherry.

  

♥  Amy