A little bit of this, A little bit of that...
Randomness about Parenting, Cooking, Crafting, Hair Styles, Teaching, and Balancing it all.
Saturday, July 5, 2014
Fourth of July cupcakes!
Happy Fourth of July everyone!!! :) hope you are enjoying this amazing these are cupcakes I made for a family picnic. They are my regular vanilla cupcakes and vanilla butter cream. I just added food coloring to get the red white and blue layered look as well as put streaks along the side of the icing bag.
Friday, June 27, 2014
Friday, June 13, 2014
Desiree's bridal shower cupcakes
My best friends' bridal shower was this past weekend and of course, I made the cupcakes.
I tried something new with them, fondant roses which actually were not as bad as I thought to make, and new vanilla and chocolate cupcake recipes.
I found that the recipes I had made the cupcakes a little too crumbly and dry. These came out perfectly fluffy and delicious!!!
Wednesday, June 4, 2014
Stella and Dot
So I became a stylist with Stella and Dot and I am hosting my first trunk show!
There are a ton of hostess benefits for June!
June 21st at 2:00! Contact me in your interested and browse my website for products!
Stelladot.com/mindiesobrinski
Bring friends and family!
Let me know if you want to host as well!!! :)
Contact me!
Saturday, May 10, 2014
Friday, January 24, 2014
Hummus salad
This past weekend we went to Panera for a quick lunch. I usually get the you pick two with a Greek salad and broccoli cheddar soup. But I was feeling adventurous and got the chicken jalapeƱo hummus salad. Boy, was I glad I did. It was delicious!!! :) I've been thinking about it ever since.
So today after a nice run at the gym, I wanted something healthy for dinner. I was too lazy to drive to Panera, so I hoped I had enough ingredients to make hummus.
Luckily I keep canned beans handy. I quickly whipped up some hummus and voila, I had hummus salad.
The hummus ingredients:
1) 1 can of chickpeas
2) 1 garlic clove, peeled
3) juice of 1 lemon (I actually used two, start with one, taste and if you want more lemon flavor, add more)
4) 1/8 tsp red pepper flakes (Panera has jalapeƱos in theirs, I just didn't have it on hand)
5) 1/4 cup olive oil (depending on the consistency you want, you may want to add more)
6) 1 tbsp parsley
7) salt and pepper to taste
Put all ingredients in a food processor and blend until smooth or desired consistency. Adjust lemon juice, salt, pepper, red pepper flakes, and olive oil.
As you can see, this recipe is very flexible. I made it in about 5 minutes. And it was delicious!
As for the salad, it is whatever you like in a typical salad. I didn't have any chicken, but I would have added that too. The hummus acts as the dressig whih makes it a super healthy and fulfilling salad! :)
Enjoy!!!! :)
Tuesday, December 10, 2013
Snowflake chocolate sugar cookies
Today was a great day for baking!!! We had a snow day here! It was projected to be pretty bad, but we didn't get much. I was supposed to try and make these on Sunday, but you know how weekend days just fly by and I never got a chance to make these.
I saw the recipe in the foodnetwork magazine, which you can find on the foodnetwork website as well. This was my first time trying this recipe so I didn't make any changes. :) And I don't feel that any changes were necessary, for once. :)
Chocolate Sugar Cookies from Foodnetwork.com
Chocolate Sugar Cookies from Foodnetwork.com
Ingredients
1 3/4 cups all-purpose flour, plus more for dusting
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 3/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
Cooking spray
2 cups confectioners' sugar
2 tablespoons meringue powder
Coarse sugar, for decorating (optional)
Directions
Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes.
Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes.
1 3/4 cups all-purpose flour, plus more for dusting
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 3/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
Cooking spray
2 cups confectioners' sugar
2 tablespoons meringue powder
Coarse sugar, for decorating (optional)
Directions
Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes.
Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes.
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