Mini Faux Cupcakes Fo-cakes? Fo sho!

It is only funny to me and the six other people on the face of the planet who share my sense of humor. I hope I meet one of them some day. I'm lame, I know it. It's one of my endearing qualities. Right?

Moving on. I read about cupcake balls a few places on the internet and was mildly interested. Then I was reading The Pioneer Woman one day and saw the mini cupcake looking cupcake ball treats and thought "OHMYGOSH! I can actually do this!" So I commenced to doin'. I made these last night and I had a lot of fun. They're cute, too. For once I didn't worry about being perfect, maybe that's why I enjoyed it so much. I know these pictures are not the best. They were snapped in haste by a volunteer, and I'm grateful. I will make more soon and I hope to post better pictures. This recipe was on The Pioneer Woman, with better pictures. She had Bakerella over to give a demonstration. Bakerella makes all kinds of cute varieties and shows them on her site.

Here's how simple it was:
1. Bake a 9x13 cake. Even from a box. Whatever flavor you like. I did chocolate.
2. Let the cake cool completely. I cooled mine overnight.
3. In a large bowl, completely crumble up the cake.
4. Add 2 cups frosting and mush it all together until it is completely mixed. Use your hands. It feels like quicksand when you're done. Not that I have ever felt quicksand. But it does. (2 cups is exactly the amount in a tub of frosting from the grocery store!)
5. put the mixture in the fridge and get it nice and cold. I put mine in for at least a couple of hours, but Bakerella says an hour should be good.
6. Take it out and roll it into balls. I used a Tupperware coffee scoop to sort of measure it. Just so all the balls would be of equal sizes. You can just use your hands, or use a cookie scoop, or whatever else you want. This is supposed to make about 50. The scoop I used made 48. Next time I'm going to make them a bit smaller. Just my preference.
7. Put the rolled balls in the fridge for about an hour. I ran to the store to buy chocolate while mine were in the fridge. The bags of milk chocolate I thought I had were nowhere to be found.
8. Take the balls out of the fridge.
9. Fill candy cups (the kind you would use for a peanut butter cup) about a third way full to half full. You'll sort of get the hang of it after you do a couple.
10. Put a cake ball down into each chocolate filled spot.
11. Put the tray in the fridge for a few minutes. By the time I did the next tray, the first one was ready to come out.
12. Turn the tray upside down and gently push the bottom of each piece of candy in the mold. They will pop right out.
13. Dip the part of the cake ball which is still exposed into a different color of melted chocolate.
14. Sprinkle with whatever kind of decorative stuff you want.
15. Wait two seconds then eat!
16. You can wait longer than two seconds, if you want.

Bakerella says these can be stored in an airtight container for up to two weeks with no problem and no refrigeration. Although you can put them in the fridge if you would like.

*I say airtight is too much. As an old Tupperware lady I say never keep cake in an airtight container. This is why Tupperware ladies never tell you to burp your cake taker. It promotes fast mold. Also, as an experiment I put some in an airtight container and some were not in an airtight container. After a few days (Bakerella says they can be kept up to two weeks) the ones in an airtight container were sweating. I say give them some air. The ones getting air are still in perfect condition.

They really do taste better the second day. According to Bakerella they get better every day. We shall see! I'm taking some to my granparents tomorrow. I'll be making them again for Easter.



SUPER BIG HINTS: If your cupcake balls are too cold and the chocolate very hot suction starts to play a part. If the chocolate gets low in the dipping dish = suction. And I had TOTAL suction when I tried her spoon tap trick. Little suckers would not release from the spoon. This is why I made two cupcake balls and 46 with the chocolate molds. Definitely do the chocolate molds. Cuter and way easier.

Oh yeah, you will need:
A homemade 9x13 cake or 1 cake mix baked in a 9x13 inch pan.
16 oz, 2 cups, or one tub of frosting from the grocery store.
Sprinkles or whatever you want to decorate the tops.
1 bag of milk chocolate (or whatever color/s you want) for the bottoms.
1 bag of whatever color/s chocolate you want for the tops.

(You will have leftover chocolate) I got my chocolate at Michael's and JoAnn Fabrics. I know they even sell it at WalMart. I used Wilton's candy melts because I have worked with them a lot in the past and am very comfortable with them. I think they are super easy to use. You could also use chocolate bark (aka almond bark)

Migas, My Way

I know it looks like I cook something about once a month. Eh, close enough to the truth.

So I do not have pictures (again) because the battery in my camera is dead. I've known for a week, but I'm lazy. I did make some delicious migas this morning, which made my husband happier than a charged battery ever could.

Here's what I used this morning:
Eggs (this morning I used 6)
Whipping cream (or half & half if you're a sissy) (or milk if you have lost the will to live)
Corn tortillas (this morning I used 3)
Vegetable oil (enough to put about a quarter inch in a small pan)
Olive oil ( I poured in about enough)
Butter (I used a glob)
One Roma tomato
About half a good-sized onion
A handful of leftover french fries
A jalepeno
About 25 twigs of cilantro
A handful of shredded co-jack (use whatever cheese makes you happy)

That was it this morning.

Heat the oil in the small pan and start your tortillas. I fry mine until they have a little bit of standyness. (It should be a word) They don't flop over and fold up if you try to stand them up. Who tries to stand up tortillas? Weirdos. I do. To see if they are fried the way I want. I use an 8" skillet for these.

Crack the eggs and pour in some of your whipping cream. (trust me, whipping cream makes the texture ahhhhmazing. Whisk those up and let them set. I don't know why, this is just the order I do things.

Pour some olive oil in a large skillet. I used a 10" skillet this morning. Add your glob of butter. Set it to medium heat and melt them together.

Cut up your onion. I semi-dice. I like to have small pieces and a few larger pieces of onion. This is just my preference. Toss onion in the 10" skillet. (hey, don't forget about those tortillas you are frying!)

Cut up the french fries into bite-sized bits. Toss them in the 10" skillet.

Let the fries and the onion cook together for a couple of minutes.

Cut up the jalepeno. I do like to dice this fairly small. Although not tiny. I love the textures. Toss the jalepeno into the 10" skillet. This. smells. so. good.

Cut up the tomato and toss it in the skillet. That sizzle was a beautiful sound, wasn't it? Once these are incorporated into the rest of the yummy stuff turn the heat down and give it a minute. You don't want the eggs to cook too fast.

Keep tending to those corn tortillas!

Add your whisked eggs and cream. I use a rubber spatula to gently move my eggs in the pan. You don't want to chop them up and stir them around. Be gentle, these are nice eggs.

Chop up the cilantro. I use a good part of the stems, too.

Take the fried tortillas and cut them, like a little pizza, into 8 pieces. I just stack mine on top of each other and use a pizza wheel.

When the eggs are only going to be folded one more time I toss in the tortillas, cheese, and cilantro.

Fold the eggs for the final time and turn off the heat, leaving the pan on the skillet. Leave the pan on the skillet? What was I thinking? I mean leave the skillet/pan on the burner. You are so lucky to have me.

Add a little bit of salt, and start eating! If you have enough patience to get a plate, more power to you.

You will want to eat these three times a week. I could almost give up chocolate for these. Almost.

*I forgot the garlic today, which I usually add right before I add the tomato.

Savory Goodness From Leftover Roast

Do you often have leftover roast? Me either. So when it's on sale I have a roast-a-thon. I make four or five roasts and freeze them. When I get in a groove I just keep going. I am the poster child for inertia. (Especially the 'object at rest' part, I have that part down pat)

Here's how I make my roasts:

Get a 3.5 - 4 lb. English Chuck Roast (Or whatever size and type you want)
Get out the crock pot
Get out a big saute pan

Turn the burner on medium-high. Get the pan nice and hot and add the roast.
Get some Kitchen Bouquet. I put it on with a brush.
Let the first side get half way seared then flip.
Brush the side which is now up with Kitchen Bouquet.
Let the bottom really sear (this is what gives it yummy color and flavor)
*If you don't know what seared means think 'tiny bit burnt'.
Flip over and let the other side fully sear.
Now do the edges. Don't be lazy. You'll thank me later.

DO NOT drain the fat - now or ever. If you do I will hunt you down and taunt you for messing up something so potentially delicious

Put it in the crock pot with nothing. No water, no anything. You will not believe the flavor this will have done just this way.

When it's done store it in a good Tupperware container with all the juices. I freeze mine.

Now... back to the leftovers. Since we don't have those I go to the freezer and take out a frozen roast I already cooked as detailed above. Pop it in the microwave to thaw it out. It can get warm or even hot, but that is not necessary.

Take the roast, which is so tender it shreds as you lift it out, and put it in a saute pan. No oil, no butter, trust me on this one. Add some of those drippings you saved. Then add twice as much as you were going to originally. If you are using the whole roast use all the drippings. Do it!

Cook this over medium heat with your choice of any/all of the following:
*Fajita seasoning
*Cumin
*Garlic
Cilantro
Tomato
Onion

*With just these three I am always very happy. Go ahead and add whatever else you think will make you happy.

While your whipping all of this up on one side of the stove, use the other side to make your tortillas. Heat about a quarter inch of oil in a small saute pan over medium-medium high heat. Lay in one corn tortilla at a time. Mine usually stay in for about 15 seconds per side. But I like mine to be pliable. You do yours to suit yourself.

You really should fry your own corn tortillas because this is going to be just messy enough to run juice down to your elbow. It's definitely a two-napkin event.

Spoon Some roast (and a little of the sauce, because that's what we are calling it now) into a tortilla. Repeat. I like to dab a little sour cream and/or guacamole on my plate for dipping, but it will be out of this world, even without them.

This is so good I usually end up eating twice as much as I should. Okay, three times as much on a good day. Save the sauce because if you are out of roast and nobody is watching you can fry some tortillas and dip them in the sauce like I did yesterday. It's good down to the last drop.

My theme is not 'healthy' or 'fancy'. It's more like "Once you have this you will both love and hate me forever."

And... you're welcome!

Crazy Fried Tacos

I'll preface this entry by saying: I know this sounds weird and unhealthy. It may be both of those things. It's also delicious.

Brown 2 pounds of ground beef (You can cook some chopped onion in here if you want, or season with cumin)
Make a big old bowl of mashed potatoes
Mix together the mashed potatoes and ground beef.

Put 2-3 Tablespoons of the mixture in a flour or corn tortilla and fry in hot oil. I prefer to deep fry it, myself. I fry it until the corn tortilla has 'cooked' and become a little crispy.

When you remove the friend taco from the oil I recommend standing it on end in a heat-resistant strainer to let the excess oil run out. I choose to sprinkle them with salt now.

My current favorite way to fry is to put the mixture in a corn tortilla and wrap a flour tortilla around the corn tortilla before frying. I'll add pictures next time I make some.

(I think these are best sprinkled with salt and dipped in sour cream.)

I know they sound odd, but I've never had anyone eat them and not crave them again later.

Easy Chicken Tacos: A Crock Pot Love Story

Want something easy to do besides salsa? Try making these easy chicken tacos:

3lbs chicken breasts (or whatever kind of chicken meat you prefer)
1 packet taco seasoning
1 large can whole or diced tomatoes (or tomato sauce in a pinch - or fresh tomatoes)
1 good sized onion

Mix the tomatoes, taco seasoning and onion in the food processor for a couple seconds.

Fill crock pot with chicken and pour the other stuff from the food processor on top.

Once the chicken is cooked, shred it and stir it back into the mixture.

I find this to be a bit salty. If you wish you can add a whole potato for 30-45 minutes to absorb a bit of the salt.

Get flour tortillas, cheese, sour cream, black olives, your homemade salsa, some onion and tomato, and whatever else you like on your chicken tacos. Enjoy!

*If you have any left over you've got a great start for tortilla soup or an easy snack. For the easy snack get the tostitos made for dip (they look like tiny taco salad shells, made for dip) fill with some chicken, top with some shredded cheese, and put in the oven a couple of minutes to melt the cheese.

Salsa Made Simple

For my first entry on this page, I'll start with something I do well. I make great salsa. It's so easy, you can do it, too! You were warned, it's addicting.

Take:

Two small or one large can of tomato sauce (or whole or diced tomatoes)
One half bunch of cilantro
One half jalapeno pepper (or more if you want it really hot!)
3-4 handfuls of onion, chopped
1 tsp - 1 TBS garlic, to your taste
A dash of salt - optional
1 TBS lemon juice -optional

Give it all a whirl in the food processor until the salsa is the consistency of your liking. Enjoy!