Red Velvet Cupcakes...ish

Cupcake Ingredients
(Adapted from the American Institute for Cancer Research)

1 cup canned beets, drained (not pickled!)
1/2 cup reduced fat buttermilk, divided
1/2 tsp white vinegar
1/2 tsp vanilla
3/4 cup plus 2Tbsp all purpose flour
6 Tbsp unsweetened cocoa (be sure to sift this to remove the lumps)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp kosher salt
1/3 cup canola oil, chilled
3/4 cup sugar
1 large egg, cold

Preheat oven to 350 degrees. Drop paper liners in 12 muffin tins.

Place beets in the blender, add 1/4 cup buttermilk and whirl until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and whirl to puree, making sure no lumps of beet remain. Set beet mixture aside in a separate bowl.

In a small bowl, combine flour, 6 Tbsp of cocoa, baking powder, baking soda, cinnamon and salt, set aside.

In the clean blender combine oil and sugar. Blend until sugar is moistened. Add cold egg and blend at high speed until mixture resembles mayo and sugar is completely dissolved (90 seconds). Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix until combined. Divide batter evenly among lined muffin cups, filling them 2/3 full.

Bake cupcake for 28-30 minutes or until the tops feel springy. Cool completely before frosting with your favorite cream cheese icing!

Baby Cakes Donut Maker

Chocolate Donuts

2 cups flour
1 cup white sugar
3/4 cup chocolate chips (I use dark chocolate chips)
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 tsp vanilla
1 egg
1 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil

Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl and then combine with dry ingredients.

Preheat babycakes donut maker. Cook each donut for a few minutes then transfer to plate.

Enjoy!

Angel Pillows

 These are more of a dessert than a breakfast food and they are fun for the kids to make. My only caution is the baking temperature: bake them high and fast or the marshmallows will ooze everywhere and make caramel candy on your baking sheet.

You are going to need some cinnamon sugar, some melted butter, large marshmallows and a can of cresent dough. Dip the marshmallow into the butter, then the cinnamon sugar, then roll it in the dough. Seal all of the edges and place on a line baking sheet.

Bake at 400* for 6 to 8 minutes. Careful when you remove them, hot marshmallow can burn the fingers!

Eat while warm - Enjoy!

Easy Chocolate Croissants

These are totally kid friendly! 

Take a package of cresent dough and a few handfuls of dark chocolate. 

Roll 'em out, sprinkle the chocolate, roll 'em up and bake.

Enjoy!

Roasted Brussel Sprouts

I am not sure which I like better: the whole roasted brussel sprout or the crispy leaves that fall off. So, I try to make both in one pan! After trimming the stems, peel off some of the outer leaves to bake into "chips". Wash and toss with some olive oil and seasonings. Place on a cookie sheet and bake at 350 for about 20 minutes for the leaves to crisp, remove them and place the tray back in until the little cabbages are tender!

Sausage Stew

Easy, easy crockpot dish! Brown a package of sausage - use polish or italian, depending on your taste. I used one red onion, a handful of sliced carrots and a few stalks of celery. Saute them in some olive oil until they are soft (and makes your house smell like Thanksgiving!).

Slice the sausage and place in crock pot with cooked vegetables. Add a drained can of beans and a can of diced tomatoes plus a can of water. Stir and set for 8 hours (or more if needed).

Enjoy!

Easy Burritos

I took some leftover ground turkey and heated it with a packet of taco seasoning. Spread a few spoonfuls on the tortilla (any size will do) and sprinkle some shredded cheese on top. Roll them up, tucking the sides in and place in a medium hot pan.

Brown on each side and top with shredded lettuce, tomatoes or even salsa! Enjoy!