Vida Baby Boutique

Ramblings and Ravings of Two Cool Moms

Perfect Pumpkin Bars October 29, 2009

Filed under: Recipe of the Week — Karla @ 10:51 pm
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Blatantly stolen from Paula Deen on the food network website…

 

Ingredients

4 eggs

1 2/3 cup sugar

1 cup vegetable oil

15-ounce canned pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

 

Icing

8-ounce package cream cheese, softened

1/2 cup butter, softened

2 cups confectioner’s sugar

1 tsp. vanilla

 

Preheat oven to 350 degrees F.

 

Beat eggs, sugar, oil and pumpkin until light and fluffy.  Stir together flour, baking powder, cinnamon, salt and baking soda.  Add dry ingredients to pumpkin mixture and mix at low speed until smooth.  Spread into greased 10X13 pan and bake for 30 minutes.  Cool before frosting.

 

To make icing – mix cream cheese and butter until smooth, add sugar and mix at low speed until combined.  Add vanilla and mix again.  Spread on cooled pumpkin bars.

 

YUMMY!!!  This recipe was fantastic and I can’t thing of a single change.  Enjoy!

 

 

Recipe of the Week – Spinach Pasta Salad September 9, 2009

Filed under: Recipe of the Week — Karla @ 9:42 pm
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So, I should probably stop calling this “recipe of the week” since I haven’t been doing it weekly, but I aspire to, so I’ll leave it.  🙂

Anyway, those of you who know Allison or me, might know that we do a weekly lunch exchange.  One week she cooks, one week I cook, and we both end up with yummy and somewhat healthy food to bring for lunch a few times a week.  Which greatly reduces both of our stress loads.  So, in the summer it tends to be pasta salads, which are cool, refreshing and offer tons of flavor possibilities.  But even so, it seems we are both looking for new recipes to try.  I found this one last week and it’s definitely a “make again” recipe.  Of course, I editted it, but the original recipe is here:  http://allrecipes.com/Recipe/Spinach-Pasta-Salad/Detail.aspx 

Spinach Pasta Salad

12 ounce package of farfalle (bow tie pasta) cooked according to directions on box, drained and cooled

2 cups diced turkey breast

10 ounces of baby spinach rinsed and torn into bite size pieces

4 ounces crumbled feta with basil and sun dried tomato

1 small red onion chopped

2 large tomatoes diced

1 15 ounce can of black olives halved

2 tsp. minced garlic

1 small bunch of fresh basil chopped

1 cup creamy Italian dressing

salt and pepper to taste

Mix all ingredients together and chill for a couple hours before serving.  Yum!!!

 

Recipe of the Week! – Allison’s Birthday Cupcakes August 16, 2009

Filed under: Recipe of the Week,Uncategorized — Karla @ 4:09 pm

Chocolate Coconut Cupcakes – Yummy!

I started with one of my favorite chocolate cake recipes, which you can find here, but modified a bit and made into cupcakes rather than the bundt.    http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx   Then I added yummy cream cheese frosting and flaky coconut, as inspired by something I saw on Food Network.  I’ll definitely be making these again.

Ingredients

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 4 eggs
  • 3/4 cup warm water
  • 2 cups semisweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, melted butter, beaten eggs and water. Stir in the chocolate chips and fill cupcake liners 2/3 full.
  3. Bake for 25 minutes, or until tops are springy to the touch and a wooden toothpick inserted comes out clean.

Cream Cheese Frosting

  • 1 8 ounce package cream cheese
  • 1/4 cup softened butter
  • 2 cups sifted confectioners sugar
  • 1 tsp. vanilla extract

Beat first three ingredients until smooth, add vanilla and mix again.  Frost cooled cupcakes and then dip the tops  into flaked coconut.

 

Recipe of the Week – Summer Orzo Pasta August 2, 2009

Filed under: Recipe of the Week — Karla @ 6:39 pm

OK, this is last week’s recipe of the week.  But I’ve just got a chance to post it. Not that you’ll know, because you probably aren’t even reading, because you probably don’t even know about this blog.  🙂

But, my goal is, here, to try and post a new recipe every week.  I seem to keep falling into the same old,  same old hum-drum recipe rut, or worse never knowing what to make and therefore never having the right ingredients on hand when inspiration does strike.  So, I’m trying to go back to menu-planning, and I’m trying to find a super-yummy and somewhat healthy new recipe each week.

And,  since we are now blogging, why not share them with you (or whoever might be reading…)

This first recipe comes from our favorite bobblehead, Giada De Laurentiis, and you can find the original recipe here:

http://www.foodnetwork.com/recipes/everyday-italian/orzo-salad-recipe/index.html

I’ve modified it only slightly, adding diced rotisserie chicken for protein and yellow and green bell peppers for color and crunch.  I’ve also reduced the amount of the red wine vinaigrette made, since the original recipe made two times more than needed, and being the speed-reading skimmer that I am, I missed that until after I wondered why my orzo was swimming in dressing.  Totally correctable though, and I thought this was utterly delicious.

Anyway,  enough commentary.   Enjoy!

Summer Orzo Pasta

4 cups chicken broth
1.5 cups orzo
2 cups diced rotisserie chicken
1 (15 ounce) can garbanzo beans, drained and rinsed
1.5 cups halved grape tomatoes
1 yellow pepper diced
1 green pepper diced
3/4 finely chopped red onion
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
Red Wine Vinaigrette (below)
Salt and pepper to taste (I didn’t need any extra)

Pour broth into large saucepan and bring to a boil.  Stir in orzo and cook about 7 minutes, until al dente.  Drain orzo and transfer to a large shallow bowl to cool.  Stir occasionally to avoid sticking.  When cool, toss with the rest of the ingredients.  Serve at room temp or chilled.

Red Wine Vinaigrette
1/4 cup red wine vinegar
2 tbsp.  fresh lemon juice
1 tsp. honey
1 tsp. salt
1/2 tsp. black pepper
1/2 cup olive oil

Mix all ingredients, except the oil in a blender.  With the machine running, gradually stream in the olive oil.