My PB + J

Two Cuppy Cakes: One Box

I have been meaning to bake some cuppies but without a/c it never seems appealing. Today I was supposed to meet my Mom in Murrieta but she was running late and cancelled so I decided to do something with my afternoon so I baked some cuppy cakes! I started out with Pineapple Upside Cupcakes but I had enough batter for about six more cuppies. After I had baked the plain cupcakes my wheels were spinning as to what I was going to do with them, I had a bright idea that I should try peanut butter and jelly cupcakes. I didn’t have any grape jelly (I really think this will taste better) so I used what I had, good ‘ole strawberry jam. These two cupcake recipes were so easy and I seriously did everything with cleanup within an hour and a half, leaving me enough time to blog about them, take a bite or two and then go to work. What a chock-full-of-a-cupcake-day!

Ingredients for Pineapple Upside Cupcakes and PB&J Cupcakes:

  • 1 Box Yellow Cake Mix (I used Pillsbury Reduced Sugar)
  • 3 eggs
  • 1 cup Pineapple Juice (reserved from pineapple tidbits)
  • 1/3 cup Vegetable Oil
  • 6 Cherries, halved
  • 1 Can Pineapple tidbits
  • 1/2 cup Brown Sugar
  • 1/3 cup Butter
  • 3/4 cup Smooth Peanut Butter
  • 1/2 cup Jelly
  • 2 cups powdered sugar
  • 2 Tablespoons Cream Cheese
  • 1/2 stick Butter, at room temperture
  • Milk

Directions:

  1. Preheat oven to 350 degrees.

  2. Mix pineapple juice, oil, eggs and cake batter together until there are no lumps.

  3. In a small saute pan, melt butter and brown sugar together until completly melted.

  4. Spray Muffin pan with Pam and spoon one teaspoon of sugar mixture into each cup.

  5. Place one half of a cherry into the center of the sugar mixture and then arrange pineapple tidbits around the cherry. Spoon batter 2/3 into each cup.

  6. Bake for 18 minutes, or until toothpick comes out clean.

  7. Let cupcakes rest for about ten minutes and then invert them and let rest until all the cupcakes come out clean out of pan.

For PB&J Cupcakes:

    1. Use a cake batter of your choice, I used the left overs from my Pineapple Upside Cupcakes.

    2. Bake for fifteen minutes or until toothpick comes out clean.

    3. With a pastry bag fitted with a plain tip add in strawberry jam and place tip directly into cupcake and fill cupcake until full.

    4. In a large bowl, combine peanut butter, butter, cream cheese and mix with a handheld mixer until creamy. Mix in one cup of powdered sugar at a time, adding in a little bit of milk in between.

    5. Place frosting into a pastry bag fitted with a tip of your choice and frost cuppies.

    6. I dusted mine with dark chocolate but any candy would work; reeses pieces, peanut butter cups, chocolate wafers, etc.

Internationally Inspired Recipe Number Five: Vegan Chop Suey

I went home last week to see my family and when I got back home I was really craving meals that my parents used to make, one of those being chop suey. My Dad seriously makes the best stir fry. I have deviated away from adding meat, but this is typically how my Dad would make his. We both have a habit of just grabbing what ever we have in the pantry or fridge, hence how I learned how to cook and why I have the ability to taste every ingredient in a dish. My Mom and Dad have both taught me a lot about cooking, even though this is a simple fifteen minute dinner it still brings me home.
Ingredients

  • One package Chop Suey Vegetables (sno peas, bok choy, napa cabbage, celery, cabbage, carrots, broccoli and bean sprouts)
  • 2 Tablespoons Refined Coconut Oil
  • 1 cup light sodium soy sauce
  • 1 teaspoon brown sugar
  • 2 teaspoon sirachi sauce
  • 2 garlic cloves, minced
  • 1 teaspoon fresh or powdered ginger
  • 1 teaspoon sesame tahini
  • White or Brown rice cooked according to directions. (I used frozen from TJ’s).

Directions

  1. In a small bowl combine soy sauce, brown sugar, hot sauce, garlic, ginger and tahini. Mixing well until combined.

  2. In a wok, heat oil until extremely hot. Add in vegetables and cook until slightly wilted. Add in soy sauce mixture and cook for roughly five minutes or until vegetables are cooked through.

  3. Serve chop suey over warm rice and enjoy!

  • You could add tofu, chicken or shrimp. I just didn’t feel like defrosting any of my tofu or chicken. Red bell peppers would also be a great addition.

Recipe Courtesy of: My Noggin!

Hubby Rating: “Spicy and tasty! But next time add more sprouts!”

My Rating: “Yum! I love cabbage and sprouts and it’s really spicy!”

Back on Our Lost Routine!

Today marks the day that Jim and I are finally getting back on our routine. That means heading back to the gym and eating healthier! We fell off of our plan when we took our trip to Vegas in June with our friends and for our one-year anniversary. Plus, it didn’t help that my schedule has been so erratic. At work we have had two manager’s put in their notice leaving only Clairissa and I to run the restaurant. This is a little scary because we are only nine days away from the start of pre-season football and the Olympics and a whole month of summer left! Today also started my hunt to find the perfect manager to work for me, that’s right, ME! A few weeks ago Robert asked me to become the General Manager of the restaurant while he concentrates on rebuilding his home that he lost in the October Wildfires. I am actually really excited because I know I am up for a huge challenge but it’s going to be a great experience. My family and friends may not see me until February when football season ends but hey, it’s worth it right? Okay, enough of a mini update. . .going to cook dinner, recipe up later tonight!

Internationally Inspired Recipe Number Four: Pumpkin Ravioli with Gorgonzola Cream

As I noted in a previous post, I ordered some pumpkin ravioli from the East coast. Tonight I wasn’t feeling well and Jim needed something quick before he went to play in his basketball game. Needless to say I went straight to the freezer for a quick fifteen minute dinner. The sweetness from the pumpkin paired with the sharp Gorgonzola cream was a great pair! Did I mention how quick this was?

Ingredients

  • 24 Pumpkin Ravioli (Use the regular cheese variety if that’s what you have)
  • 2 oz. Gorgonzola Cheese
  • 1 cup low fat milk
  • 1 Tablespoon butter
  • 1 Tablespoon Flour
  • 2 Tablespoons Chopped Hazelnuts, Toasted

Directions

  1. Cook Ravioli according to package directions
  2. In a small saucepan, bring milk and flour to a boil, whisking until it thickens.
  3. Stir in Gorgonzola and butter until melted.
  4. Ladle sauce over pasta and top with toasted nuts.

I did say it was easy right?!

Internationally Inspired Recipe Number Three: Curried Pineapple Fried Rice

One of our favorite restaurants in Lake Arrowhead is Papaya Bay. When I lived at home my parents would often get take-out from the Thai restaurant and Pineapple Fried Rice was always one of the dishes that I would order. I have had this dish at other restaurants but I don’t think it’s the same. Here is my take on a sweet and spicy vegan thai fried rice.

Ingredients

  • 3 cups white or brown short grain rice, pinch of salt
  • 6 cups water
  • 1/4 cup soy sauce
  • 2 tbsp. sesame oil
  • 1 crushed garlic clove
  • 2 tsp. sugar
  • 1/2 cup raisins (I used golden)
  • 1/2 cup cashews
  • 3 green onions cut in 1 inch pieces
  • 4 oz. extra firm tofu cut into 1″ slices
  • 3 garlic cloves minced
  • 1″ piece of ginger minced
  • 8oz. light coconut milk
  • 4 tsp. sriracha hot sauce
  • 8 oz. can pineapple tidbits drained
  • 2 tsp. peanut oil
  • 1-2 tbsp. Curry powder or paste (If using paste, I reccommend red)
  • 1 tsp. turmeric
  • 10 basil leaves

Directions

  1. If possible, steam the rice an hour before you stir-fry it. In a medium sauce pan bring the water, rice, and salt to a boil. Lower heat to a simmer and steam the rice for about 20 minutes (40 min. for brown rice). Let it cool to room temperature.While the rice is steaming, prepare the marinade and other ingredients for the fried rice.
  2. For the marinade:In a small bowl, add soy sauce, sesame oil, crushed garlic, sugar, and 2 tsp. sriracha sauce. Whisk well, add the tofu and let it marinate while you prepare the rest, stir occasionally.
  3. Heat the oil in a wok over high heat until hot. Add the garlic, ginger and curry and cook for a few seconds, stirring constantly.
  4. Add the green onions, raisins, and cashews stirring constantly for a few minutes.
  5. Add the tofu and marinade, stir a few minutes more.
  6. Add the rice and stir until well heated through and starting to color. Add 2 tsp. sriracha sauce and turmeric to the coconut milk, mix well, add it to the rice and stir for several minutes until most of the liquid is absorbed. Add the pineapple, stir for a couple minutes, add the basil and stir until it begins to wilt.