My teenager and I made Boston Cream Cupcakes earlier this month for Sabroso Saturday. There was lots of debate over how to do them. This is one of the videos where you can hear us arguing discussing while we each try different ways. A few days after this bake-a-thon, my school semester started. My daughter was in nurture mode, so she baked more cupcakes to have as snacks. My first morning back I went to the kitchen for breakfast, opened the refrigerator and HAD to take a photo. The second day I took another photo. Of course, they just evaporated. Here today, gone tomorrow.
Archive for January, 2011
I’m tired of snow. Don’t get me wrong, it’s beautiful when we can watch from the safety and comfort of indoors. What I dislike is having to walk, travel, balance packages or even groceries in these mountains of fluffy slushy mess. So for this week’s Sabroso Saturday we tried making something convenient.
Our experiment didn’t turn out well (we had very few pictures, and only one “final step” photo which turned out blurry) so I found this alternate recipe to share with you all. I showed it to my teen and she approved. I’ll be doing smallish shopping trips, to bring home frozen vegetables and the other ingredients. Then, with a well-stocked kitchen and freezer, we can make this SOON.
Here is Campbell’s Kitchen’s Two-Step Inside-Out Chicken Pot Pie.
- 4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
- 8 hot biscuits, split
- Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often.
- Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.
Realistically, there is another step involved in this recipe: set up the biscuits (I’m inclined to bake them from a tube, while the main recipe cooks on the stove).
Remember to check in with Latina on a Mission and check all the other yummy Sabroso Saturday recipes! Que rico!!
- Prep: 10 minutes
- Cook: 15 minutes
- Makes: 4 servings (about 1 cup each)
Nutrition per Serving
- Calories: 647
- Fat: 27g
- Fiber: 6g
- Protein: 39g
- Sodium: 1779mg
Tomorrow is the start of the “spring” semester. Right now it seems like spring is an optimistic name for it. I’m ready! Since the professors will be doing most of the talking, this photo feels right for Wordless Wednesday.
This weekend we have two social events at church. My daughter and I decided to make cupcakes, to avoid the “bigger piece” issue. I found the book “Baker’s Field Guide to Cupcakes” by Dede Wilson at our library, and decided to do Boston Cream Pie Cupcakes and Red Velvet Cupcakes.
I was ready to go, mixing and whisking and pouring and baking .. until the fine print. The pastry cream, to fill the Boston Cream Pie Cupcakes, needs four hours to cool!
While the pastry cream chilled overnight, I took the time to get creative with the Red Velvet Cupcakes. The Boston Cream Pie cupcakes will be finished tomorrow morning or afternoon, and I’ll add that information as an update / bonus on Sunday or Monday.
For the Red Velvet Cupcakes, we started with Duncan Hines mix from a box. Then, instead of following the basic instructions, we followed the “lower fat recipe” and used unsweetened applesauce instead of oil, and 3 egg whites plus 1 whole egg. After all, we want yummy but we also want healthy – MsLatina‘s sons might even want one of these cupcakes if they didn’t know my substitutions.
For frosting we have Betty Crocker whipped cream cheese frosting. I cheated a little bit, by putting the frosting on top of the stove. When the cupcakes were done, I smeared the frosting on top and then let them cool.
Here are photos of the yellow cake cupcakes (before being filled with pastry cream) and the red velvet cupcakes with the cream cheese frosting soaked into them. The second batch of red velvet cupcakes is in the oven right this minute, and as soon as I take out the tins it’s bedtime!
UPDATE: Saturday afternoon we took almost four dozen red velvet cupcakes to church (some got stuck to the paper liners), and brought back an empty case.
UPDATE #2: We came home and filled the yellow cake cupcakes with pastry cream. My favorite way to do this was to unwrap, slice in half across, then squeeze/spoon a layer of pastry cream and replace top of cupcake. The Duncan Hines glaze was easy to use, and when we chilled the cupcakes it dried smooth and glossy.
NOTE: Instead of making pastry cream from scratch, vanilla pudding (or your favorite flavor) can be used instead. I won’t tell anyone if you use instant pudding from a mix. I can tell you, it felt really good to make my own pastry cream. Instead of following the recipe which called for whole vanilla bean, I substituted banana extract.
Below is a photo collage showing cupcakes that we filled using a “flavor injector” and a “cookie press” which created tunnels of cream. My favorite has to be the cupcakes that were sliced into two layers. The video showing that center cupcake is
NOTE: I followed the book’s recipe for pastry cream. When it came to using a whole vanilla bean, I substituted banana extract. Tonight I realized that pastry cream tastes and looks almost like pudding, so feel free to use your favorite flavor of pudding. Try vanilla, butterscotch or maybe even chocolate (shh I won’t tell anyone if you use shortcuts)
A few years ago my daughter came home all excited about this secret her teacher had shared.
If you go to sleep wearing pajama pants inside out and backwards it’s supposed to snow hard enough for school to close. Just to be safe, there are a few other secrets involved in the ritual.
The pajama pants went on right after school, there was a late bedtime and NO SCHOOL the next day because of extreme conditions.
Weeks ago I spotted someone wearing pants inside out and backwards during the daytime. I can only wonder the reasons.
Today we woke up and saw snow – again. While it seems to not be a major, traffic-stopping blizzard, there have been crowds at the store. Add this with a committee meeting (for me) and half-day (for daughter) this means no time for complicated recipes.
I bought a few basics to keep the freezer stocked for any upcoming storms. My teenager met me, grabbed the bags, went to the kitchen and brought back my plate some time later. She took photos while cooking, and gave me basic instructions.
Saute chicken (we started with one whole breast, then cut into strips) with oregano, black pepper and red pepper (yes, that’s why we call it spicy)
Prepare Betty Crocker Mashed Potatoes according to package directions
Serve chicken over mashed potatoes – with juices from the pan
Can you say .. COMFORT FOOD
On this cold, slippery day I was happy and grateful to have this meal. My daughter also gave me a tall glass of birch beer. No complaints over here!
Remember to check with MsLatina for her Sabroso Saturday recipe, and links to recipes from other bloggers!
A couple weeks ago, my teenager and I went to watch one of our favorite movies .. at the local public library. It was near home, they provided cookies and coffee – did I mention it was free? As the credits rolled and we got up to stretch, I noticed the chairs. I took two pictures: one of our chairs right after we got up, and the stack of chairs in the corner.