1.22.2015

tres leches cupcakes


Tres leches cupcakes. Seriously. I made these for my mom's birthday party on Sunday, and they were delightful! Every year my dad gets all of my siblings to work together to make dinner for my mom, and this year we had a mexican theme. My sister and brother in law made chicken fajitas, my brother made some awesome guacamole, and I made my favorite mexican rice and these tres leches cupcakes. It was a delicious dinner and I ate way more than I should have, but it was totally worth it!


I'm pretty obsessed with tres leches cake, and Geoff and I order it any chance we get. We are lucky enough to live close to a Cafe Rio restaurant, and I am in love with their tres leches. These cupcakes aren't exactly the same, but they definitely have that delicious tres leches flavor and are so pretty, too! I love making cupcakes, especially for parties, because they're perfect portion sizes and nobody gets stuck with a corner piece or middle piece when they want the opposite. These cupcakes are so moist and flavorful, topped with lightly sweetened whipped cream and fresh strawberries. So, so good!

A few tips: making these cupcakes is a messy job! I used the Reynolds Stay-Brite cupcake liners, and I felt like they held up really well to the milk mixture. Foil liners would also work well. I would definitely not recommend using just paper liners, since they will get soggy and fall apart. This recipe would also work great as a 9 x 13 sheet cake.

Tres Leches Cupcakes

24 white cupcakes, baked in foil liners and cooled (I used my favorite homemade cupcake recipe, but a boxed mix would also work well)
1 14 ounce can sweetened condensed milk
1 14 ounce can coconut milk (I used coconut cream from Trader Joe's)
8 ounces half and half
1 pint heavy whipping cream
3-4 tablespoons powdered sugar, to taste
sliced strawberries, for garnish

Pierce the cooled cupcakes multiple times with a skewer (being careful not to pierce through the wrappers). In a large bowl or measuring cup, whisk together the sweetened condensed milk, coconut milk, and half and half until well blended. Place the cupcakes on a baking sheet (to catch spills) and ladle the milk mixture over each cupcake. Refrigerate for 30 minutes, then ladle more of the milk mixture over each cupcake. Refrigerate until ready to serve (at least another 30 minutes).

When ready to serve, beat the whipping cream until medium peaks form, then add the powdered sugar and mix until well combined. Spoon a dollop of whip cream on each cupcake (or pipe them if you're a nut like me) and top with a strawberry slice. Refrigerate any leftovers. Enjoy!

adapted from Emma the Joy (who is always my favorite source for delectable cupcakes)


1.20.2015

sausage and egg breakfast muffins


This last week I did something I have never done before: I ate a hot breakfast every single morning of the week! I know that's probably no big deal for anyone else, but I'm usually busy in the mornings and running out the door, grabbing whatever random items I see… yogurt, bananas, granola bars, trail mix, etc. Last week, though, I decided to plan ahead and made a batch of these muffins and some sausage and cheese biscuits (recipe coming soon!), and I had a super easy breakfast ready for me every morning! Since I am apparently incapable of doing two right things at the same time, I did end up eating out for lunch a couple of days this week, but it's a start. Right?

Anyway, these sausage and egg breakfast muffins are super easy to make, and so delicious and flavorful. They were a big hit with my whole family! I've still got about half the batch waiting in the freezer, and I'm excited to continue my trend of hot breakfasts this week. Yum!
Sausage and Egg Breakfast Muffins

6 eggs
2 cups milk
1/2 teaspoon salt
1 cup grated cheddar cheese
8 ounces breakfast sausage, cooked and crumbled (I used turkey sausage)
1/2 bell pepper, diced
1 box (6 ounces) dry stuffing mix (I used Stove Top)

Preheat the oven to 350. Prepare muffin tins by spraying with cooking spray. In a medium bowl, whisk together the eggs, milk, and salt until well blended. Stir in the cheese, sausage, bell pepper, and stuffing mix, and mix well. Scoop into prepared muffin tins, filling nearly full. (Mine made 18 muffins.) Bake 20-25 minutes or until they no longer jiggle when the muffin tin is gently shaken and the muffins are light golden brown on top. To freeze, let cool completely then place in a freezer-safe container. Reheat two muffins on a paper towel at 50% power for 1 minute, then full power for 1 minute. Enjoy!

adapted from Yellow Bliss Road

1.15.2015

lightened up clam chowder


I'm totally all about the easy meals lately, and this lightened up clam chowder is about as easy as it gets!   It comes together in under thirty minutes, and is so simple to make. I love to eat soup all winter long, and this one is hearty and delicious, but still light. Both of my kids loved it, which is really saying something, considering they've never consented to eating clams before. It was a perfect cozy meal for a cold winter night!
Lightened Up Clam Chowder

4-5 russet potatoes
4 tablespoons butter
1/2 cup flour
2 cups milk
4 6.5 ounce cans clams, drained and clam juice preserved
2 teaspoons salt
freshly ground black pepper, to taste
1 teaspoon parsley

Pierce the potatoes with a fork and microwave until cooked through (this took about 11 minutes on my microwave). Remove and let cool, then peel and cut into small pieces. In a large pot, melt the butter over medium heat. Add the flour and whisk to form a smooth paste. Let cook 2-3 minutes, or until golden brown. Slowly whisk in the milk and reserved clam juice, stirring constantly to prevent lumps. Continue to cook over medium heat until thickened and bubbling. Stir in the clams, potatoes, salt, pepper, and parsley, and cook until heated through. Adjust seasonings as needed and serve.

adapted from my Loaded Baked Potato Soup

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