Nutella Cupcakes
December 22, 2011, 9:43 pm
Filed under: Desserts!

I’ve been on cupcake overload lately, but who can pass up Nutella?? I made up the cupcake recipe, but I borrowed the Nutella frosting from another wordpress site.


First things first, you’ll need my vanilla cupcake recipe.

**Before you bake them, add 1 teaspoon of Nutella in each cupcake and swirl with a toothpick.

4 cups powdered sugar
1/2 cup butter, softened
1/4 cup milk
1/2 teaspoon vanilla
1/4 cup nutella, warmed in the microwave

1. In your stand mixer, cream sugar and butter. Add milk, vanilla and fold in Nutella. Pipe onto cupcakes, top with macadamia nut. Easy enough :]


Eggnog cupcakes! Another K Lay Original.
December 20, 2011, 3:20 pm
Filed under: Dinners/Lunches

I’ve been dreaming about making these for months. Luckily, I was able to finally make them this week – they did not disappoint.

• 1 cup white sugar, plus 2 tablespoons
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla, plus 1
• 1.5 cups flour
• 1 3/4 tea baking powder
• 1/2 cup milk
• nutmeg
• eggnog
• cream

** Preheat oven to 350

1. Cream 1 cup sugar and butter. Add eggs, 2 tea vanilla. Alternate dry ingredients (flour, baking powder, and 1/2 tea nutmeg) with milk.
2. Scoop batter evenly into cupcake tins. Bake for 20 min, let cool.
3. With a knife, carefully scoop out a center in the cupcake, set aside.
4. In electric mixer, add 2 cups cream, 1 teaspoon vanilla and 2 tablespoons white sugar. Beat on high with whisk attachment, until it starts to thicken. Slowly pour in 1/4 cup eggnog. Beat for another 2-3 minutes until completely thickened.
5. Scoop into a piping bag, fill center of cupcakes, plus frost the top. Keep in refrigerator, or else the cream with melt everywhere! Top with nutmeg.


Chocolate Covered Cherry Cupcake – a K Lay Original!
December 19, 2011, 3:08 pm
Filed under: Dinners/Lunches

This is a creation I made myself, and I’m quite proud of it too! It tastes just like those chocolate covered cherries that you get around the holidays.

• 3/4 cups boiling water
• 3/4 cup cocoa
• 9 tablespoons olive oil
• 2 cups sugar
• 1 tea salt
• 1 tea vanilla
• 3 eggs
• 2.5 cups flour
• 1 tea baking powder
• 1 tea baking soda
• 1 cup milk

1. In a med. saucepan, combine cocoa and water. Remove from heat and cover.
2. Mix together olive oil, sugar, salt, vanilla and eggs.
3. Add dry ingredients, alternately with the milk. Finally, add in cocoa mixture.
4. Scoop evenly into cupcake papers, bake for 20 min in a 350 degree oven.
“Cherry” Sauce
• 1 Pomegranate, with seeds removed.
• 2-4 tablespoons powdered sugar
• pinch of salt

1. Mash pomegranate seeds in a strainer with the back of a spoon, with a bowl underneath so you can catch the liquid. Add powdered sugar to taste, and salt.
2. Once the cupcakes are cooled, poke holes in them and drizzle the sauce over.

Black Beans and Rice with Chicken and Apple Salsa
December 18, 2011, 3:05 pm
Filed under: Dinners/Lunches

I got this recipe from my Bon Appetite subscription, and it was delish! Just had to veg it up a little.

• 1 cup peeled, chopped granny smith apple.
• 1/2 cup finely chopped cilantro
• 1/3 cup diced red onion
• 1 tea fresh lime juice
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1.5 tea chili powder
• 1 tea ground corriander
• 3/4 tea cumin
• 3 cups “chicken broth” (our Dollar Tree is too cheap to use actual meat so we get chickenless chicken broth for a dollar. Woohoo! :])
• 2, 15 oz cans of black beans, rinsed and drained.
• 2 patties of Morningstar chicken patties, cooked and chopped
• 4 cups cooked brown or white rice, in broth.
• 4-6 lime wedges

1. Combine apple, 1/4 c cilantro and 2 tables diced red onion, and lime juice. Place in the fridge.
2. In a large skillet, heat oil, add onion, bell pepper. Cook over medium until softened, add garlic and spices, including salt and pepper. Stir in broth and beans. Bring to a boil. Simmer briskly for 10-15 min. Mash most beans with the back of your fork so they’ll open. Let boil until sauce is thickened (according to the original recipe, this should only take 10 min. It took us about 20.
3. Add rice and beans to bowl, top with chicken and apple salsa. Garnish with lime wedges.

Pasta Bread Bowls
December 16, 2011, 1:07 pm
Filed under: Dinners/Lunches

My husband and I made these delicious stuffed pasta bowls. I left out the broccoli in the macaroni – but it was very heavy without any green in there. This homemade bread recipe comes thanks to my lovely breadmakin hubby.

• 1 1/8 cup warm water
• 2 1/2 teaspoons yeast
• 4 teaspoons sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 cups flour
• 2 tablespoons gluten

• 1 pound of medium shell pasta, boiled and drained.
• 2 cans cheddar soup
• 1 stick butter
• 2 cups cheddar cheese, shredded. Plus more for topping
• 1/2 cup milk.

1. In the bowl of your electric stand mixer, mix together water, yeast and sugar. In a separate bowl, mix together salt, flour and gluten. Combine slowly with each other. Add oil.

* Tip from Jack: The dough should be stick enough to stick to itself, but not so sticky that it sticks to your hands.

2. Let the dough rise, until doubled. Punch it down on a floured surface. Separate into 2 (or more) different balls of dough. Place on a greased baking sheet, and let rise in a warm oven for about 1.5 hours.

– While that’s going on, make your pasta. Just combine all of the ingredients. Doesn’t matter if it gets cold, it’ll warm up when you bake it.

3. Remove dough from oven, preheat oven to 350. Bake for 20-25 min. Let cool.

4. Slice off the heads of the bread, remove the bread fat and pack loosely with Mac n’ Cheese (or prepared pasta of choice)

5. Top with cheddar cheese, then with bread heads. Bake for 30 minutes at 350 until warmed all the way though. Yum!!!

* The little heart in the picture is just some baked cheese that got all crispy when I accidentally spilled some on the baking sheet. Hey, whatever works!