Love upside down cakes! I came up with this cupcake type solution in order to eat a small portion in the morning, (yeah right). I also didn’t use pineapple or cherries at this time and instead, I used pecans to eat them at breakfast. I also cheated, and did not make the cake batter from scratch. Why? In the morning, I want instant gratification, smile. Try them and you will love them forever. Approximate Prep and Cooking Time: 30 minutes Approximate Cost: $8.76 or 37 cents per cupcake Servings: 24 up-side down cupcakes Ingredients for the Sugar Mixture 1/2 cup unsalted Butter melted (.70) 1 cup Brown sugar (.60) ½ cup Finely chopped pecans (.95) Vegetable oil spray ($.15) Directions for the sugar mixture Melt the butter in the microwave, Remove and add the brown sugar and chopped pecans. Spoon about 1 tsp. of this mix into each cupcake mold, press down slightly and set aside. Ingredients for the Cake 1 package of Duncan Hines French Vanilla Cake ($1.34) 1 small box of Hershey’s Instant White Chocolate Pudding mix ($2.69) 3 eggs (.48) 1 cup of evaporated milk (.85) 1/3 cup peanut oil ($. 1.00) Directions for the cake Pre-heat your over to 350 degrees. In a bowl, mix 1 package of Duncan Hines French Vanilla Cake and add 1 small box of white chocolate pudding. Add the eggs, peanut oil and milk. Beat with mixer in med just until all the ingredients blend. Spoon ¼ cup of the cake batter into each cup, fill each about 2/3 full only. Bake at 350 degrees for about 20-25 minutes, do not open the oven until then. They are done when a toothpick inserted in the middle comes out clean. Remove from oven and let them rest for 5 minutes. Run a plastic knife (so you don’t scratch the mold) around the edge of your cupcake mold to detach them. Then, invert the cupcakes into a tray. HACK: The hard part is to decide if you want to serve them as is or, to if you want to make a sugar, vanilla and milk icing to drizzle over the top:)
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I believe that this dish is traditionally made with veal and that originated in Germany, although Norther Italy also claims it. I have used veal and pork; however, this time I chose to use chicken. Furthermore, I am not using flour, I used whole wheat bread crumbs and I did not fry the schnitzels but baked them. Why, because it feels healthier that way. All I can tell you is that they did not disappoint. Approximate Prep and Cooking Time: 45 minutes Approximate Cost: $9.12 or $3.04 per serving Servings: 3 Ingredients 3 med. size chicken breasts ($3.00) 1 ½ cups of bread crumbs (.35) 2 tbsp. Weber Chicken seasoning for the schnitzels, potatoes and salad (.40) 12 Baby potatoes cut in half ($1.50) Oil spray for the baking pan, and the top of the schnitzels (.30) 1 tbsp. drained Capers (.20) 2 Eggs (.32) 2 Roma Tomatoes (.60) 2 cups of spinach greens (.65) 1 tbsp. olive oil the salad (.30) ½ seedless cucumber ($1.00) Lemon (.50) Olive oil, chicken seasoning and lemon juice to taste as salad dressing Directions Pre-heat the oven at 350 degrees. Cut the baby potatoes in half, place in a baking dish, add 1 tbsp. of olive oil and 1 tsp. of Webber Chicken Seasoning or more to taste and bake for 30 minutes or until tender, Prepare the salad, add olive oil, Webber seasoning and ½ lemon juice. Set aside. Prepare a cutting board with plastic wrap, lay each chicken breast between the wrap, and pound them until very thin; however, not transparent. Prepare your egg/breadcrumb station: beat the eggs, add Webber seasoning to taste. Spread the breadcrumbs in a foil paper. Cover a baking mold with foil inside and spray a bit of oil or rub with olive oil. Dip the chicken in the egg mixture covering both sides. Coat the chicken with bread crumbs, just until it is all covered but never pressing the chicken into the crumbs. Then shake off any excess and place in the pre-oil/sprayed baking mold. Spray the schnitzels with oil on top and bake at 350 for about 10 minutes, then flip them, oil spray on top and cook for another 10 minutes or just until done. Ready to plate. Enjoy. This is such a retro dish, and I don’t think there is anyone out there who doesn’t know how to make it. To me; however, the challenge is how to re-invent it each time that I make it to give it a different look and taste. So, I came up with lamb, instead of ground beef, Asiago cheese, curry and of course, bacon and avocado. I think I got it. Approximate Prep and Cooking Time: 35 Minutes Approximate Cost: $13.90 or $4.63 per serving Servings: 3 Ingredients 3 colored peppers $3.00) ½ lb. ground lamb ($3.00) 1 ½ cup cauliflower rice ($1.25) 2 bacon slices cut in half and cooked crispy (.60) 3 slices of Asiago cheese ($1.00) 1 tsp. Salad Olives (.20) 1 chopped onion (.30) 6 chopped cloves of garlic (.30) 3 tbsp. tomato sauce (.20) Pinch of Turmeric (.10) ¼ tsp. curry powder (.10) 1 tsp. Angie’s Dried Seasoning or the one of your choice (see my links below) (.30) 1/3 cup Angie’s Basting Oil or the one of your choice (see my links below) ($1.80) ¼ cup red wine (.75) Avocado ($1.00) Directions Pre-heat your oven at 350 degrees. Prep the peppers, wash, pat dry and cut the top about an inch. Chop the garlic, onion and slice the cheese, set aside. In a skillet in med. high, add basting oil to taste to and cook the onion and garlic. Add the ground lamb and dried spices/seasonings. Cook for about 2-3 minutes. (see my slide show.) When the meat is half way cooked, add the cauliflower rice, cook for 2 minutes. Add 3 tbsp. tomato sauce and stir. Add the wine and salad olives, stir until blend. Fill the peppers with the lamb mixture and add any leftover filling to the baking dish, cover tight with aluminum foil and bake for about 20-25 minutes, or until the peppers are tender but still crunchy. (Remember, each oven works differently.) When done, uncover the peppers, top them with cheese and the cooked bacon and bring back to the oven, uncovered for 4 minutes. When ready to serve, drip some of the wine/meat juices and chopped scallions on the plate and place the peppers and avocado on top. Garnish with the pepper top as well. Done, Enjoy! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil Yes, mine is still mac and cheese, except that the cheese is Feta and the mac contains ingredients that are not traditionally used in the regular dish such as fresh salmon, Baby Bella mushrooms, broccoli florets and seafood stock. Then, make a kiwi salad and you are covered! Approximate Prep and Cooking Time: Under 30 Minutes Approximate Cost: $15.28 or $5.09 per serving Servings: 3 Ingredients 2 salmon fillets ($4.50) 5 large Baby Bella mushrooms (.70) 1 ½ cup Elbow macaroni (.50) ½ onion, chopped (.20) 1 cup Broccoli florets (.75) ¼ cup of seafood stock if you don’t have it, use beef stock (.95) ¼ cup Olive oil ($1.20) 1 tsp. Angie’s Dried seasoning or the one of your choice (.30) 1/3 cup Feta Cheese ($1.45) 1 Avocado (1.00) 1 tsp. Salt Directions Prepare the macaroni according to package directions. Prepare the salad, add the spinach to a bowl, cut tomatoes and kiwi, drizzle EVOO, vinegar and salt and pepper. Done. Refrigerate. In a skillet, sauté broccoli. Add chopped onion and mushrooms. Add the seafood stock. And the cooked pasta. Stir. Cook for 2 minutes covered. Add the salmon, cover and cook for 3 minutes until the salmon change to a lighter color. Kiwi Salad ($3.73) 1 kiwi (.90) 2 cups of spinach ($1.50) 1 large Roma tomato (.33) Salt, vinegar and EVOO (1.00) HACK: Add 1 tsp. salad olives and Scallions to garnish, oh, and hot sauce, it will look prettier, smile. My friend Amber came to visit; she is a sweetheart. Therefore, I decided to make her something that she probably doesn’t eat weekly and came up with my “Heart Coconut Flan”. I guess I scored, since she was happy about it. Approximate Prep and Cooking Time: One hour and ten minutes Approximate Cost: $7.53 or .94 per serving Servings: 8 Ingredients 1 (12 oz.) can evaporated milk (.99) 1 can condensed milk ($1.45) 1 (13.5) can of Goya Coconut Milk ($1.99)) 1 tbsp. Coconut Liquor (.90) 1 tbsp. Vanilla (.90) 5 whole eggs (.80) 1 cup of white sugar for the caramel (.50) Directions Preheat the oven at 350 degrees. Add the sugar to a skillet on med high until it melts and turn to caramel. (Don’t burn it) Carefully, pour the caramel into a mold of your choice, set aside. Place the mold inside a larger mold, pour hot water and place the caramel mold in the middle. Set aside. In a blender, add all the ingredients in the order they are listed and blend. Add the blender mixture into the caramelized mold. Place in the oven and bake for 1 hour. Check for doneness in the middle. An inserted toothpick must come out clean. The flan will jiggle. Remove from the oven and let it cool completely. To plate it, place a larger plate over the flan mold and making sure the flan is completely detached from the sides, carefully turn it upside down to remove from the mold. HACK: Why not use berries to garnish? They are colorful and delicious! OK friends, it’s time for my crab cakes fix. I got to have them; seriously, at least every other week. This time, however, my husband was craving eggplants. Really? I had to think in a hurry, are these two go together? Well I don't know but they surely did. It all looks good! Approximate Prep and Cooking Time: 45 Minutes Approximate Cost: $24.00 or $12.00 per serving Servings: 2 Ingredients 2 crab cakes ($18.00) 1 large eggplant cut in half ($2.75) 1 large sweet potato (baked earlier during the week) (.70) 2 tbsp. Angie’s Basting Oil or the one of your choice (.95) 1 tsp. Angie’s Dried Seasoning or the one of your choice (.60) 1 tsp. Lemon Pepper (.15) 1 tsp. Salt to make the eggplant sweat. A sprinkle of dried parsley for the eggplant. Directions Rinse the eggplant, pat dry, cut both extremities and the slice in half. Cut the flesh across in any pattern you prefer but don’t get as far to the skin. Sprinkle with salt and let it sit for 10 minutes to sweat. Pat dry again with paper towel and sprinkle with lemon pepper, parsley and dried seasoning to taste. Drizzle with basting oil to taste. Bake for 35 to 45 minutes until tender. In a skillet add 1/2 tbsp. of basting oil and cook the crab cakes for about 4 minutes, just before the eggplants are done. Finally, use the sweet potatoes and creamy baby potatoes that you baked earlier this week. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |