Friday, May 31, 2013

Ice Cream Cone Cupcakes

I learned many things a few Friday's ago when attending my nieces 5th birthday party. Such as: 

Numero Uno: Do not show up with water guns. It's a guaranteed way to have at least one child screaming blooding murder by the end of the night.

Numero Dos: Do not show up with water guns and expected not to be drenched.

Numero Tres: Your alcohol tolerance has nothing to do with being a boy or girl. It's actually based off your body fat. The higher your body fat, the higher your blood alcohol content. Who knew?!

Numero Quatro: Give my sister a few drinks and conversations can get pretty hairy and uncomfortable. Especially when grandma's new boyfriend is around.

We had a great time! It was nice out, the kids were happy and we got to finish off our BBQ with these ice cream cone cupcakes! I'll be honest; I was a little intimidated to make these in fear they would tip over in the oven. To my surprise, they didn't and came out perfect! You can use any cake batter you prefer to fill them. I used Sally's Baking Addiction's Easy Homemade Funfetti Cupcakes and also used her Vanilla Buttercream for the frosting. They are delicious! Kids will love these and are perfect for a hot summer day!

Don't forget to follow me on Twitter to see more day to day pictures of the ridiculous that is the Coady's.

1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1 large egg
1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
3/4 cup milk (cow's milk; or soy milk; or almond milk)
2 teaspoons vanilla extract
1/2 cup sprinkles

    Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened to room temperature
3-4 cups powdered (confectioners') sugar
1/4 cup heavy cream (see note above about substituting milk or half-and-half)
1 teaspoon vanilla extract
salt, to taste

  1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
  3. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
  4. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes and top with sprinkles. There may be leftover frosting depending how much you use on each cupcake.
  5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
Recipe source:
© Sally’s Baking Addiction. 

Wednesday, May 29, 2013

Quinoa, Black Bean and Corn Tacos

Sorry for the absence. Apparently people actually do read this blog! Who would've thunk it!? We have been so busy. Which I know everyone is at this time of year however, our entire house is pretty much flipped upside down right now. We just finished installing tile in our master and nursery bathrooms. Carpet is being laid in the whole house in 3 weeks and in the meantime, I am going around the entire house repainting our crown moldings and baseboards! Seemed like a great idea at the time, not so much anymore. Oh and we also just finished up painting the rest of the upstairs doors black (sounds morbid but they look pretty sweet!) and also we are painting our bannister this weekend! We clearly are on a painting streak and can't stop! I want it to stop so badly though. I'm pooped.

So come dinnertime, we can't wait to sit out on the patio and relax. A few beers for him and chocolate milk for her! This just so happens to be one of our favorite taco recipes! It's super healthy, light, fresh and summery! My husband didn't even notice they were lacking meat! Bonus!

Quinoa, Black Bean and Corn Tacos

  • 1 1/2 cups cooked quinoa
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, finely minced
  • 1 1/4 cups vegetable broth or chicken broth
  • 1 (14.5) oz can diced tomatoes with green chilis, undrained
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 - 1/2 tsp cayenne pepper
  • 1/4 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups frozen corn
  • 2 (15 oz) cans black beans, drained and rinsed
  • juice of 1 lime
  • 1/2 cup cilantro, chopped
  • Serve with:
  • corn or wheat tortillas
  • chopped lettuce
  • Monterey Jack, cheddar or cottage cheese
  • diced avocados
  • diced tomatoes
  • hot sauce
  • Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
  • Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
  • Recipe Source: recipe adapted slightly from a ward cookbook, recipe submitted by Kelli Price