Just a Girl Trying to Find Her Place in This World

Oh I'm just a girl on a mission…

Category Archives: Cooking

“[The Internet] is back ALRIGHT!”

Ok

I know I have this tendency to disapear for chuncks of time, and I truly do appologize for that, it hasn’t been super long this time, so we’re good still right? This time it legitimately was not my fault. My internet was not working for some odd reason (lots of phone calls and service calls later) and its back up, then this past week I’ve been insanely busy with finishing up on school assignments (some of which are late because I refused to stay extra long at school when my internet was out). So, now that I finally have a bit of downtime today (I get to watch my TV shows tonight too that I’m behind on) I figured I better get these posts up and running again!

On a very positive and uplifting note however, I now have almost two full weeks of daily posts planned out for y’all! Yay! I have some fitness things to discuss, some monthly goals to go over, some to create…And the baking!

OH the baking! My oh my! I’ve made THREE things this week already, cookies and strawberry cheesecake bites, I plan on baking again Friday, I have a tea party to go to on Tuesday I’ll need to bake for, and then the following weekend is my work Christmas party (haha I know… don’t ask) and I plan on baking TWO things for that… so… yea. Prepare yourselves!

So I’m going to TRY and go in order of how things happened, how my posts would have turned out had I been able to get on the internet from home, or enough time to focus on my blog instead of the copius amounts of homework… But alas, it catches up. I will do my best. And I promise it will be epic though. Especially the baking.

Gotta love the baking.

I promise I will post again tonight, my first recipe for the week, but unfortunately, I do not have the recipe on me at the moment as I’m in class and supposed to be paying attention to my professor.

I love y’all for hanging around while I went on a temporary hiatus, and I promise it won’t happen again (at least not until finals come around in April :P)

Hearts all around! ❤

 

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“This Little Piggy Went to the Market, This Little Piggy Stayed Home…”


And this little piggy became lunch!

So surprise!

Did I ever have a blast today! Not only did it (finally) snow here.

Not only did I get a GREAT TurboJam workout in.

Not only did someone tell me that they can see I’ve lost weight!

Not only did the Toronto Maple Leafs break their recent losing streak and win 4-1 tonight!

But I made these BEAUTIFUL cupcakes, that even my mom said were really good…. and she’s my worst critic. Tells it as it is.

The recipe was relatively easy too… All from scratch… and made with fresh strawberries… none of that geletin stuff.

So just for all you amazing people… Strawberry Piggy Cupcakes (which you can of course, just make strawberry cupcakes with buttercream frosting, and not decorate it… you know… if you’re boring and have no inner child)

Strawberry Cupcake Recipe:

3 cups Self-Rising Flour (Or make your own by adding baking soda and baking powder to all purpose flour, like this)
2 cups Sugar
3/4 cup Vegetable Oil
1 1/2 cups Pureed Strawberries Strained (That’s about 3 cups chopped strawberries before you puree them)
1 teaspoon Vanilla
1 teaspoon Lemon Zest
4 Large Eggs, Beaten
Red F00d Colouring

Directions:

1. Preheat oven to 325F and line cupcake tray with cupcake papers.

2. In a large bowl, mix flour, sugar, oil, vanilla, lemon zest and eggs (beat first).

3. Puree strawberries in blender, strain them, then add to the mix. Add 2-4 drops of red food colouring (if you’d like) to darken the red tone.

4. Divide evenly into cupcake papers and bake for 15-24 minutes (I’ll admit… I suck at timing things) or until a toothpick can be inserted into the tallest cupcake and come out clean.

5. Allow cupcakes to cool completely before frosting them at all.

Butter Cream Frosting

1/2 cup Solid Vegetable Shortening
1/2 cup (1 stick) Butter, Softened
1 teaspoon vanilla
4 cups Powdered Sugar (Confectioners sugar, icing sugar)
2 tablespoons of milk
Food Colouring

Directions:

1. In a large bowl,  cream shortening and butter with an electric mixer. Add vanilla.

2. Gradually add powdered sugar, one cup at a time, beating on medium speed. The icing will appear dry at this point.

3. Add milk and continue beating on medium speed. If more milk is needed, continue to add it… I put in about 5 tablespoons I think.

4. Add food colouring and mix until well blended.

5. Spread icing on cupcakes

Again, if you have managed to suffocate your inner child, feel free to stop here… OR you can be creative and go on.

Piggy Faces

1. Cut a large marshmallow in half and place on frosted cupcake

2. Add two mini chocolate chips as eyes.

3. Cut a pink wafer cookie (you know, the ones with icing layered in them) into a triangle… you’ll get about 8 or 10 triangles out of each cookie, depending on how big you make them. (This is supposed to be the hardest part, but I found if you use a sharp knife, and leave the cookies at room temperature, it works really well) stick them in the icing as ears.

4. Put a tablespoon of icing in a piping bag (or in a sandwich baggie – put scotch tape on the corner to make it stronger, then snip off the end) and make two nostril dots on the marshmallow.

5. Enjoy!

 

“Oh This is the Night, What a Beautiful Night…”

So I think I’m lonnnnnng overdue with a post… and since it’s been SO long, I’ve decided to include a special treat for you… A RECIPE!

However! This is not just any baking recipe, no…. this is a DINNER recipe! I’m broadening my horizon… Today I made Lasagna Cupcakes (which my friend named them, and, lets face it, it sounds so much cooler than individual lasagna cups…) I actually saw the idea on Pinterest.com – a website I have become absolutely addicted to… I just wish I could get my own invite for it… sigh. Anywho… Before I give you this fantastic recipe, a quick goal update.

First off: New Years Resolutions: I’ve lost 2 inches around my waist, and have been eating all healthy (I gave up pizza and only had one piece of lasagna today) other than on Saturday at work, when I ate a macaroni and cheese that contained 123% of your daily intake of saturated fat. That’s right. 123%. We sell them at work, and they’re oh so good… but oh so bad… Anywho, I hadn’t eaten anything all day, it was like 5:30pm….  Let’s just never speak of that again.

Monthly Goals: Saturday was another challange…. after going almost two weeks without Tim Horton’s (Saturday would have been day 11) I got stuck working in the freezer for 3 hours, and was then asked if I was going to Tim Horton’s…so I went. HOWEVER, my friend gave me a $5.00 gift card for Tim Horton’s for going, and told me to use it and keep whatever was left after I bought his tea… So TECHNICALLY I didn’t spend any money on Tim Hortons… I made a $1.95 for going…. So can I still count Saturday as a day I did not spend money at Tim Horton’s…. keep my streak going? Please?

Ok, so, before I bore you anymore, LASAGNA CUPCAKES! Now, if you make your own lasagna already, you can simply use your own recipe for the fillings… if you don’t never fear! I never have either!

So I got my recipe off a lasagna noodle box… but I had a bit of trouble converting the measurements… So I estimated a bit… and it turned out great! I got 3 opinions from school (two people I only met today) and 3 family opinions, and 2 work opinions… and everyone liked it, so yay! The outer shells were a little dry as they stuck out of the cupcake trays and therefore had no sauce on them to moisten them… but they were still edible. I am going to try something different next time to try and avoid the outer shell from drying up.

Lasagna Cupcakes

Ingredients:

1 package lasagna noodles
680 ml of spaghetti sauce
2 pounds ground beef
1 cup of water (I actually think I skipped this… my spaghetti sauce was thin enough)
450 grams (1 pound) of Ricotta Cheese
1 egg beaten
2 cups shredded cheese (I bought a bag of 4 cheese Italiano mixed – Mozzarella, Parmesan, Romano, and Provolone  – but you can also use a mix of just Mozzarella and shredded Parmesan)
12 Cupcake papers

Directions:

(Keep an eye on the lasagna cupcake second from the left on the top row… I referred to it as the ‘perfect one’ as everything seemed to work out perfectly for it right from the very beginning.)

1. Preheat oven to 200C (375F) and line a cupcake tray with squares of parchment paper (I actually prefered using cupcake papers, I did some with parchment paper squares and some with cupcake papers… and I found the cupcake papers helped hold the shape better – the ‘perfect one’ was made in a cupcake paper)

2. Boil your lasagna noodles for 2 minutes less than the box instructs you to (I used oven ready lasagna noodles and boiled them slightly to soften them enough to work with. This may have been my first mistake. Next time I’m going to use the regular lasagna noodles that need to be boiled first… maybe boiling oven ready ones overcooked them?)

3. When the noodles are soft enough, allow them to cool slightly (so you don’t burn yourself) and form them into a circle in the cupcake  holders (the noodle will overlap a bit, about 2 inches) Cut the remaining noodles into squares (You’ll get approximately 4-5 squares per noodle, depending on the size your cupcakes – I also found it was easier if I removed the bumpy edge of the lasagna noodle from these squares)

4. In a saucepan, brown your ground beef. When it’s browned, drain the grease and add the pasta sauce to the pan and bring it to a simmer.

5. While your beef is browning, you can mix up your cheeses. Beat your egg, then add the ricotta cheese and the shredded cheese blend. Beat it all together with an electric mixer. (You can also add salt, pepper and a pinch of nutmeg if you desire)

6. Put a small drop of your sauce mixture on the bottom of each cupcake tin. Place a square of lasagna noodle on the bottom of the cupcake tin.

7. Add a teaspoon of your sauce mixture into the lasagna cup. Then add a teaspoon of your cheese mixture. Don’t be stingy. Top these two layers with a square of lasagna noodle. Repeat once more.

8. On top of your last lasagna noodle square, place another teaspoon of your sauce mixture, then sprinkle with some shredded cheese (or use half a teaspoon of your cheese mixture if any remains)

9. Bake for 30 minutes in the oven or until the edges are a dark golden/light brown colour and the cheese on top is darkened. Remove from the oven, sprinkle each cupcake with a pinch of shredded cheese, then place them back in the oven only long enough for the cheese to melt on top.

10. Remove from oven and serve hot. (You can add a teaspoon of lasagna sauce to the finished lasagna cupcake in order soften the outer shell a bit if you’d like)

Just as a side note, the next time I try this recipe, I’m going to cover the cupcake tray with aluminum foil to try and lock the moisture in and stop the outer shell from drying out. I may also try soaking the outer noodle in pasta sauce to help it keep the moisture…