Vanilla Buttercream Frosting

I loved this basic frosting recipe. It was tasty. I think it needs a little less milk though so go easy. It's the frosting from the cupcake recipe https://www.melskitchencafe.com/vanilla-buttermilk-cupcakes-and-fantastic-easy-buttercream-frosting/

I used this recipe for cupcakes I made for a baby shower and did her trick to put the frosting on. They turned out so cute and fancy. Basically you just put the frosting in a piping bag, put the wide crinkly tip on and start from the middle and go out or start from the out and go to the middle. Both turned out cute and then I sprinkled them with sprinkles.

VANILLA BUTTERCREAM FROSTING:

• ½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
• 3 ounces cream cheese, softened to room temperature
• 16 ounces powdered sugar (about 3 ½ cups)
• ¼ cup heavy cream--beth says go easty
• 1 teaspoon pure vanilla extract

1. For the frosting: In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

NOTES:

You can substitute milk for the heavy cream but the frosting will be missing an element of silky creaminess.

Skillet Zucchini

This was a good side. https://www.melskitchencafe.com/skillet-zucchini-and-yellow-squash/

• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 2 small zucchini, ends trimmed and diced
• 2 small to medium yellow crookneck squash, ends trimmed and diced
• Salt and pepper to taste
• Sprinkle of freshly grated Parmesan cheese (optional but yummy)

DIRECTIONS:

1. In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
2. Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
3. Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

NOTES:

Infinitely adaptable, this dish can be dressed up with chopped tomatoes, fresh herbs, and a million other tasty ingredients so feel free to experiment and add-on wherever your heart leads. 99% of the time, I make it just like it’s written and keep it quick and simple.

I prefer using the little zucchini but if you have some the size of baseball bats, they work fine, too. Halve them the long way and scoop out all the seeds/innards before dicing. Try to cut all the squash into similar-sized pieces for more even cooking. All in all, I usually use about 4-6 cups diced squash (combination of zucchini and yellow squash).

Baked Chocolate Donuts with Coconut

I needed some chocolate and decided to make these for our f h e treat. I used whole wheat flour to make it healthier. I also used whole milk instead of whipped cream.  Shredded coconut at the end was really good. They were really rich and chocolatey. I didn't use a piping bag to put it in the pans. I just spooned it in. It worked fine.
http://www.crunchycreamysweet.com/2016/02/12/glazed-chocolate-donuts-recipe/amp/

Glazed Chocolate Donuts Recipe

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Course: Dessert

Servings: 6

Author: Anna | Crunchy Creamy Sweet

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup + 3 Tablespoons buttermilk OR 1/4 cup + 2 Tablespoons whole milk with 1 Tablespoons apple cider vinegar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 Tablespoon vegetable oil
• for the glaze:
• 3/4 cup semi-sweet chocolate chips
• 1/4 cup heavy whipping cream

Instructions

2. Preheat oven to 420 degrees F.
3. Grease a 6 regular size donut pan. Set aside.
4. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, soda and salt.
5. In a large measuring cup, mix together buttermilk, egg, vanilla and oil. Whisk well.
6. Add wet ingredients to dry ingredients and whisk until smooth, about 2 minutes.
7. Place the batter in a ziploc bag. Close the bag and cut off a corner with scissors. Pipe out the batter evenly among donut cups in your pan.
8. Tap the pan against your counter few times to release any air bubbles.
9. Bake donuts in preheated oven for 8 to 10 minutes or until the toothpick inserted in few places in each donut comes out clean.
10. Cool donuts in pan for 5 minutes, then transfer onto a cooling rack.
11. To make the glaze, place chocolate chips in a medium mixing bowl. Pour heavy cream into heat-proof measuring cup or bowl and heat up in the microwave in 20 second increments just until hot, but not boiling. Pour hot cream over chocolate. DO NOT stir. Let it sit for 5 minutes. Whisk the mixture until smooth.
12. Dip donuts in glaze and set back on cooling rack. Decorate with sprinkles while the glaze is still wet

Orange Glazed Meatballs

These were so good and a refreshing change from the sweet and sour ones we usually make. I took it to someone and they loved it too.
I baked these in a glass cake pan, not in muffin cups.
 https://www.melskitchencafe.com/baked-orange-glazed-meatballs/

MEATBALLS:

• 1 1/2 pounds ground turkey (see note)
• 1/4 cup breadcrumbs (panko, homemade, or storebought)
• 2 tablespoons milk
• 2 cloves garlic (about 2 teaspoons), finely minced or pressed through a garlic press
• 1-2 teaspoons minced fresh ginger (see note)
• 2 tablespoons low-sodium soy sauce
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 green onions, white and green parts finely chopped

ORANGE GLAZE:

• 1/2 cup water
• 1/2 cup orange juice
• 1 teaspoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1/2 tablespoon fresh orange zest
• 1/4 cup brown sugar
• 1/2 teaspoon grated fresh ginger
• 1 clove garlic (about 1/2 – 1 teaspoon) finely minced or pressed through a garlic press
• 1 1/4 tablespoons cornstarch

DIRECTIONS:

1. Preheat the oven to 475 degrees and lightly grease a mini muffin tin (see note above if you don’t have that kind of pan).
2. For the meatballs, combine all the meatball ingredients together in a large bowl and mix until combined (you might need to just get your hands in there and go to town).
3. Shape the meatball mixture into small balls, a couple tablespoons each, and place into the prepared mini muffin tin. The meatballs will shrink down a bit while baking.
4. Bake for 15 minutes or until cooked through.
5. Immediately (but carefully) spoon the meatballs out of the tin and onto a layer of paper towels to drain any excess grease (you may not need to do this if the meat was extra lean).
6. For the glaze, whisk together all the ingredients in a small saucepan and bring to a simmer over medium heat, stirring often. Cook until thickened. Add salt and pepper to taste.
7. Serve the meatballs with the glaze (either poured over the meatballs or served separately for each person to drizzle on as they like).

NOTES:

Ground chicken or lean ground beef can be subbed for the ground turkey. I always buy chunks of ginger and cut them into 1-inch pieces, toss them in a freezer ziploc bag (unpeeled) and then when a recipe calls for fresh ginger, I grab a piece straight from the freezer and grate it on the small holes of my box grater or on the microplane.

If you don’t have a mini muffin tin, scoop the meatballs onto a parchment-lined or greased baking sheet and bake that way.

Finally, if you like a little heat with your sweetness, try adding a little chile-garlic sauce or red pepper flakes to the sauce.

All images and text ©Mel's Kitchen Cafe

Tomato Cucumber Salad

http://tastesbetterfromscratch.com/tomato-cucumber-salad/http://tastesbetterfromscratch.com/tomato-cucumber-salad/

I loved the flavors and freshness of this.  Beth just used normal tomatoes and cucumbers.  Next time I will go a little easy on the red onion.  I added slightly too much the first time.

Print

Tomato Cucumber Salad

Prep Time

10 mins

Total Time

10 mins

 

Tomato Cucumber Salad garnished with red onion and fresh basil. One of our favorite fresh and healthy summer side dishes! 

Course: Side Dish

Cuisine: American

Servings: 6 servings

Calories: 65 kcal

Author: Lauren

Ingredients

• 2  cups cherry tomatoes , halved
• 5 mini cucumbers , sliced into 1/4'' coins
• 3  teaspoons olive oil
• 1 teaspoon  red wine vinegar
• salt and pepper , to taste
• 2 tablespoons diced red onion
• 2  tablespoons chopped fresh basil

Instructions

1. Add cherry tomatoes and cucumbers to a bowl. Drizzle olive oil and vinegar on top. Season with salt and pepper. Toss everything to coat. Garnish with diced red onion and fresh basil.

Instant Pot Veggie Curry Rice

https://www.melskitchencafe.com/instant-pot-indian-vegetable-rice/
This was good, healthy, and easy. The rice tatted a bit crispy so it was either not done or I don't like the frying step. Next time I will probably try not frying it and see.

Instant Pot Garlic Ginger Drumsticks

http://livingsweetmoments.com/instant-pot-ginger-garlic-drumsticks/
This recipe was such a good and easy one. I took it to someone for dinner and I was proud. ☺️

Ingredients

• 6-8 chicken drumsticks skin on
• 1/4 cup water
• 1/2 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 2 garlic clove minced
• 1 teaspoon fresh ginger minced
• 1/2 onion chopped

Instructions

1. In a bowl, mix the sauce ingredients: water, soy, honey, brown sugar, rice wine vinegar, garlic, ginger, and onion until combined
2. Pour sauce in the instant pot
3. Add chicken drumsticks and push them down so they are submerged in the sauce (they don't have to be completely covered in the sauce)
4. Cook on high pressure for 10 minutes (MANUAL 10 MINUTES)
5. Let the drumsticks cool for 5 minutes before releasing the steam (Natural Pressure Release 5 min NPR)
6. Release the steam and hit the saute button so the sauce boils and starts reducing 
7. Remove the drumsticks and place them on a cookie sheet lined with parchment paper
8. Broil the chicken drumsticks for 2 minutes on each side (or more if you'd like). Meanwhile, leave the sauce on the instant pot so it keeps reducing 
9. Remove from the oven and place the chicken drumsticks on a platter. Pour sauce over and serve.