Sunday, December 31, 2006

Baked Crab Rangoons

I'm obviously bored because the oven is on and I just HAD to make something. So I decided to try the Baked Crab Rangoon recipe I found in the Kraft Food & Family mag. OMG DELISH! Here's the recipe:

1 can (6oz) white crabmeat
4oz (half a block) of cream cheese
1/4 cup thinly sliced green onions (I didn't have any, so I didnt use them)
1/4 cup Mayo
12-24 Won ton wrappers

Preheat oven to 350F. Mix crabmeat, cram cheese, onions, and mayo.

Spray 12 (I don't know why the recipe says it makes 12, when it clearly makes 24 or more) mini muffin cups with cooking spray. gently place one won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

Bake 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm. garnish with chopped onion if desired.

Saturday, December 23, 2006

Red Velvet Cupcakes with White Chocolate Peppermint Buttercream Icing

I wanted to try something different to bring to my in-laws house for Christmas tomorrow. What better time to make red velvet cupcakes, right?

The batter sure looks scary in that picture, but trust me, it tastes great. I used a Cupcake Doctor recipe and tweaked it a little because I didn't have German Chocolate mix in the house. I also didn't have food dye. But I DID have a box of red velvet cake, so I used that.

Here's the recipe:

24 paper liners for cupcake pans
1 package (18.25 ounces) plain German chocolate cake mix (I used a Red Velvet Cake Mix
1 package (3.4 ounces) vanilla instant pudding mix (I used Chocolate pudding mix)
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring (of course, you'd omit this if you're using Red Velvet cake mix)
3 large eggs
1 cup miniature semisweet chocolate chips ( I used regular size chips, since it was all I had)

White Chocolate Peppermint Cream Cheese Frosting (see below)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
Red Velvet Cupcakes with White Chocolate Peppermint Buttercream Icing

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Red Velvet Cupcakes with White Chocolate Peppermint Buttercream Icing

White Chocolate Peppermint Cream Cheese Frosting

Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously (although I found that it only frosted about 18 cupcakes, so keep that in mind)

6 ounces white chocolate, coarsely chopped (I used white chocolate chips)
4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon peppermint extract
2 to 2 1/2 cups confectioners' sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.

3. Frost cupcakes however you like. I piped it on top of each cupcake to look snowy and festive. You could put sprinkles or crushed peppermints on top if you wish, too. I like them just like this.

Red Velvet Cupcakes with White Chocolate Peppermint Buttercream Icing


Red Velvet Cupcakes with White Chocolate Peppermint Buttercream Icing

Sunday, December 17, 2006

Jeanne's Awesome Mac and Cheese

My Mom always made mac and cheese from scratch and we always loved it. Since I'm home today in an apartment with no heat (ack!), I decided to try making my own version. Keep in mind that The Griffins are cheese lovers, so we always have a ton of different cheeses in the fridge. Here's how it's done:


* 1 (16 ounce) package shell macaroni
* 1 (10.75 ounce) can condensed Cheddar cheese soup
* 1/2 can milk
* 1 generous handful shredded mozzarella cheese
* 1 handful mexican style shredded cheese
* 2 slices Muenster cheese
* 1 slice American cheese
* 1 tbs spicy brown mustard (this is the secret ingredient!)
* parmesan cheese to your liking
* salt and pepper to taste


1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and run under cold water to stop the cooking process.

2. In the same pot you used to cook the macaroni, stir in the can of cheese soup and one half can of milk (whole milk is the best) under medium heat. Whisk together until smooth, about 2 minutes.

3. Add cheeses one at a time, making sure to whisk each until smooth. Add salt and pepper to taste.

4. Add drained pasta back into cheese sauce and mix gently. Transfer macaroni and cheese into a casserole dish and sprinkle top with parmasan cheese.

5. Bake 25 to 30 minutes, or until cheese is brown and bubbly.

6. Enjoy!

Wednesday, December 13, 2006

Gifts for Foodies/Food Lovers!

My Friend Tammy Models the Goods

Here's my friend Tammy modeling the foodie skull t-shirt that she purchased from my cafepress store. When she sent this to me today, I could hardly contain my joy. Seriously...I wept a little. It's just a little overwhelming seeing your design come to life and proudly worn by someone! I think the shirt looks awesome, the design looks awesome, and I'm so thankful for friends who support me and my big ideas.

For reference, Tammy is wearing the Women's Foodie Skull Dark T-Shirt in a 2X. She says the fit and feel of the shirt are great...and I believe her :)

So, yeah...this is a very proud moment for me. It might not seem like a big deal to most, but to me, it's overwhelming. I'm very proud of myself, for sure.

If you're looking for creative gifts for this holiday season, check out

Cafepress store (dark)

Cafepress store (light)