Friday, March 6, 2009

Tonights dinner is C-O-M-F-O-R-T

Tonight I threw a Pot Roast in the oven. Alexandra has dance class on fridays so I usually put something I can slow cook in the oven.

Here is my recipe:

My Pot Roast:

5 lbs Roast (Enough for leftover shredded beef tomorrow)

4 sprigs of thyme

Salt and Pepper

3 Garlic cloves

4 Onions

Packet of dried onion soup

1 cp. of beef broth

This is soooo simple. Just throw all of this in a pan on 250 and cook 5-6 hrs.

The last 30 minutes I took 2 TB of corn starch and 1/4 cp. or water and whisked until it was dissolved and then added it to my Roast. Then I put the Roast back into the oven for the remaining 30 minutes.

Tomorrow I am sure I will have a recipe for leftover shredded beef.

More Strawberry Recipes: Banana, Strawberry, and Pecan Bread

This bread is fantastic. I actually took two different recipes and made this on my own. This is really good and good for the figure. The kiddos loved this too.

Strawberry Banana and Pecan Bread

1/4 cup softened butter
1/2 cup sugar
2 cup flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 egg
1/3 cup of nonfat vanilla yogurt
1/2 cup pureed strawberries
2 bananas
1/2 cup pecans

Yummy! What could be better with a big cup of coffee!!??

Strawberry Cupcakes for My Girls!

Right now in FL it is Strawberry Season so here is two awesome recipes to make with your strawberries. Not to mention, your little monkeys will love it.

This Recipe is a Martha Stewart Recipe. It is not a Miranda original. They are so yummy!

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles' Strawberry Frosting
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

For the Strawberry Icing:

Makes enough for 1 dozen cupcakes
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

The finished product! They are beautiful! So good!

My kids favorite part is to eat of the beaters. Can you tell?