Red Velvet Cupcakes with Cream Cheese Frosting

Moist, delicious, wow-factor cupcakes. Try them for your next special occasion, and you will see.

Red Velvet Cupcakes with Cream Cheese Frosting
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Prep Time: 30 minutes

Cook Time: 15 minutes

1 hour

approximately 24 cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting

Decadent, classy and tasty! Perfect for a birthday celebration, or just because. If you want an intense chocolate flavor, add a little more cocoa powder. But this recipe is the perfect blend.

Ingredients

    Cupcake batter
  • 1 1/2 cups of sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 2 eggs, room temperature
  • 2 1/3 cups flour
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 1/2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • The Frosting
  • 1/2 cup butter (1 stick), room temperature
  • 8 oz cream cheese (1 package), room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. Line cupcake tin with cupcake papers.
  2. The cupcakes
  3. In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Set aside.
  4. In a small bowl, combine the buttermilk, vinegar, vanilla extract and food coloring. Set aside.
  5. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
  6. Add eggs, one at a time, and beat until fully incorporated.
  7. Add about 1/4 of the dry ingredients and the wet ingredients, and blend to combine. Continue adding each and mixing until done.
  8. Scoop into batter into cupcake papers, about 3/4 full.
  9. Bake for about 15 minutes, until a toothpick comes out clean.
  10. Remove from over and cool for a couple minutes, then transfer cupcakes to a cooling rack, and let cool completely.
  11. Meanwhile, make the cream cheese frosting.
  12. Frosting
  13. In a medium bowl, using your electric mixer, combine the cream cheese, butter and vanilla extract.
  14. Add the powdered sugar, and mix thoroughly.
  15. Frost cool cupcakes, and serve!
  16. If not serving right away, refrigerate until ready to serve, and keep leftovers in frig in order to keep frosting fresh.
  17. NOTE: depending on how much frosting you like, you may need to make more. But this made and covered 20 cupcakes.
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Tomato Coconut Basil Soup

The coconut milk adds the perfect amount of creaminess and sweetness to this delicious soup. Just add grilled cheese for a full meal, or a salad creation for a healthier option.

Tomato Coconut Basil Soup
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Prep Time: 15 minutes

Cook Time: 20 minutes

35 minutes

6-8 small bowls

Tomato Coconut Basil Soup

I was in Utah skiing when I had the privilege of trying a coconut milk based tomato soup at this restaurant in town. Served with a beet salad and a roll, I was in heaven! I told friend that I MUST try to duplicate this soup. Well, here it is. Hope you are in heaven as well when you try it.

Ingredients

  • 2 15oz cans of fire roasted diced tomatoes
  • 1 15oz can of stewed tomatoes (any size)
  • 1 to 1 1/2 cups canned coconut milk (found in the Asian section at a grocery store)
  • 2-3 cups vegetable broth
  • 1/4 cup chopped onion
  • 2 cloves garlic, roughly chopped
  • Handful of fresh basil leaves
  • Salt n' pepper to taste
  • 1 tbsp olive oil

Instructions

  1. In a large pot, over medium heat, add olive oil and saute onions and garlic for a few minutes.
  2. Add all the tomatoes and the broth, heat to a boil, reduce heat to simmer, and cook for about 15 minutes.
  3. Meanwhile, in a food processor, add the coconut milk and basil, and blend/pulse to chop basil, just enough to see small pieces (don't blend too much or milk will turn green). You can start with 1 cup of milk, and add more at the end if you want your soup slightly creamier and/or sweeter.
  4. Transfer to large container/bowl.
  5. When soup is ready, let it cool slightly, and in batches, add to the food processor and blend until you reach a semi-smooth consistency. Add to large container/bowl. NOTE: You may not need to use all the broth when blending. I used a slotted spoon toward the end in order to produce a slightly thicker blended soup. You can always add more broth if needed at the end.
  6. When finished, stir to combine with coconut milk, and season with salt and pepper.
  7. Ladle into bowls, garnish with more basil if desired, and serve!
  8. You can refrigerate this soup and reheat for up to one week.
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One Pot Chicken and Biscuits

This dish is like a chicken pot pie, kinda. I pulled together the veggies I had in the refrigerator, sauted them up, made a slight gravy, and added croissant dough (cuz that’s what I had), and baked it, all in one pot. Super easy, and super delicious. Great for the whole family.

One Pot Chicken and Biscuits
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Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

Serves 6

One Pot Chicken and Biscuits

Easy, one pot meal, great for the whole family....and really tasty!

Ingredients

  • 3 cups cooked and shredded chicken breasts (I did mine in the crock pot ahead of time....you could also use a store bought rotisserie chicken)
  • 4 tbsp butter
  • 2 celery stalks, chopped
  • 2 small carrots, chopped
  • 1/4 cup chopped red onion
  • 4 tbsp flour
  • 1/4 cup white wine
  • 2 cups chicken broth
  • 1/2 cup frozen peas
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp seasoning salt
  • 1 tbsp dried basil flakes
  • 1 tbsp dried parsley flakes
  • 1/2 cup grated cheddar cheese
  • 1 package croissant rolls, or biscuits

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large pot that can go into the over (I used my awesome Copper Chef pan), over medium-high heat on the stove, add butter, celery, carrots and onion. Saute for about 5 minutes.
  3. Add flour, and stir to coat vegetable.
  4. Add the wine, and cook until most of the wine has evaporated (a few minutes).
  5. Add broth, stirring constantly, until it begins to bubble and thicken. Once desired thickness (gravy-like), remove from heat.
  6. Add the shredded chicken, peas, seasonings and cheese. Stir to combine.
  7. Remove croissants from package, and make flat square like shapes with the dough. Place atop the chicken mixture.
  8. Bake in oven for 15 minutes, or until croissants (or biscuits) are golden brown.
  9. Remove, let cool for 5 minutes, and serve!
  10. Enjoy!
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Egg Muffins

Need an easy, grab-n-go breakfast? These are perfect to make ahead so they are ready to grab and heat up to eat. They also make a great protein filled snack.

Egg Muffins
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Prep Time: 15 minutes

Cook Time: 15 minutes

30 minutes

Approximately 12 muffins

Egg Muffins

These egg muffins are a great way to get everything you could want in an omelette, but in one little package. Great for snacking or an easy breakfast. Mix up the added ingredients/veggies to create your own egg muffins.

Ingredients

  • 2-3 cups spinach
  • 1 bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cup grated cheddar cheese
  • 6 slices bacon, cooked, and chopped
  • 8 eggs
  • 1/4 cup milk
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Dash of cayenne pepper (optional)
  • Salsa to top it off (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Either grease muffin tin, or add paper muffin cups to pan.
  3. Over medium-low heat, in a large frying pan, saute the onions and bell pepper in the olive oil for about 8 minutes. Add the spinach and cook until wilted. Remove and let cool.
  4. In a large bowl, beat the eggs with the milk.
  5. Add the salt and pepper.
  6. Add the bacon, spinach, onion, pepper and cheese. Stir to combine.
  7. Distribute egg mixture between muffin cups, filling 3/4 of each cup.
  8. Bake for about 15 minutes.
  9. Remove from oven and let cool slightly.
  10. Remove egg muffins from tin.
  11. Serve...or refrigerate for grab-n-go egg muffins.
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