My friend Hayley requested Funfetti cake for her birthday a few weeks ago. Normally you’d go out, buy a box of cake mix and a tub of frosting and call it a day. I wanted to make the whole thing from scratch so I went searching through a bunch blogs and found this perfect little recipe. The result is a balance between a not too sweet, slightly dense cupcake and a delicious, light frosting to top it all off! Besides, life is more fun when you’re buying a tube of jimmie sprinkles! The cake recipe makes a little over a dozen cupcakes!
The frosting will make a lot. I stored half in a freezer baggie in the freezer for another time.
Here’s what you’ll need:
All I can say is this recipe is damn good, not to mention it doesn’t take all day in a slow cooker. My new puppy was up at 5 AM on Super Bowl Sunday so I had plenty of time and feel like slow cooking this recipe in my dutch oven only lead to perfection. Don’t have a nice big dutch oven to cook on your stovetop with? Sear the meat first in a pan and then throw everything in your crockpot but do NOT use a mini crock like my fave 2.5 qt. This makes enough chili to feed 4-6 people. || Read more
Start to finish, this quick dish took about 20 minutes and thank goodness. I had a lot of things to do tonight and making a complicated dinner was not one of them (I reserve that for Saturdays, remember?).
What’s even better? You only need a pot with a lid + you’ll have enough for leftovers for lunch next day. Win-win! Serves 2 or 1 + leftovers. || Read more
Eating red meat is a rare thing for me, by choice. My Nebraska roots kicked in yesterday when I was out running a few errands so I decided to treat myself. The only way to really do that is steak.
I love my veggies. Anything really. I picked up some thick sliced portobello mushrooms and finally found some yellow beets at the market! I know… beets. But trust me, if you can find the beautiful golden version of what’s probably one of the scariest vegetables from your childhood, it’s so worth it. The yellow beet lends a slightly sweet yet earthy flavor that works nicely with the bold flavor of the steak and mushrooms. || Read more
*This is a guest post from my friend Clayton Pasley. Also, I can’t help but think of this.
My name is Clayton (“Tex”), and I’m a first-year law student in Virginia. In the past year and a half, my goal in cooking has been to maximize health benefits while minimizing cost as much as possible. I’m not a vegetarian, but I’ve found that by not buying meat, I can save plenty of money and time in the kitchen. I also found that by forcing myself to cook without meat, I’ve become much more creative in my cooking.
My basic approach has been a “grains and greens” mentality. Between various starchy grains (along with potatoes) and leafy greens along with other vegetables, I’ve created a repertoire of recipes I can make that are quick and cost no more than $5 or $6.
I just happened to start off my year with this amazing dish that’s easy + quick to put together. Vegetarian? Sub the chicken + use nice thick slices of zucchini instead and proceed with the same instructions below! Eggplant would be amazing with the crispy panko crust too. If you give the vegetarian version a go, share some photos/tips with me!
This goes quickly together if you prep some things beforehand like trimming and cleaning the cauliflower into florets and store covered in your fridge until you’re ready to use them.