Today is Scrumptious
Saturday Sunday! If you follow me on Instagram, you know that I made cupcakes the other day. Today I’m sharing the recipe with y’all!
Here’s my Instagram photo of them!
1/2 cup shortening
1/2 tsp salt
1 tsp vanilla extract
1 cup sugar
2 cups flour
2 1/2 tsp baking powder
3/4 cup milk
Preheat oven to 375 degrees. Cream shortening, salt, and vanilla in bowl until fluffy. Add sugar gradually, beating until light and fluffy. Add eggs; mix well. Sift flour and baking powder together 3 times. Add to creamed mixture alternately with milk, mixing well after each addition. Line cupcake pan with paper liners. Fill liners each 3/4 full of batter. Bake 20 minutes. Cool on rack before icing.
Vanilla Buttercream Icing:
3 cups powdered sugar
1 cup butter
1 tsp vanilla extract
1 to 2 tbsp whipping cream
Food coloring if desired
In a stand mixer with a whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla, cream, and food coloring (if desired). Continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
That’s it! This is pretty simple! As I was mixing the butter and sugar for the icing, I had clouds of sugar, so if possible using some sort of cover. After a while I held the lid to a skillet over the bowl to prevent a bigger mess. I would recommend mixing the butter and sugar together with your hands before turning on the mixer. I did this after I’d already created a bit of a mess and it helped a lot! Hope you enjoy this delicious treat!
Its Scrumptious Saturday! Today I bring you one of my favourite and fun to make desserts! Frost them or not, they’re delicious either way!
(I was gonna put a picture in here, but for some reason I can’t find it, sorry!)
1 ½ cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Mix powdered sugar, margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate at least 3 hours.
Heat oven to 375 degrees. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. Bake until edges are light brown, 7 to 8 minutes. Frost and decorate as desired.
Its another Scrumptious Saturday! (I’ve decided that my Saturday blogs will be recipes.) Today I bring you yet another Asian inspired chicken recipe! Don’t worry, I do cook other things so you’ll get something different next week! Unfortunately, I don’t have a photo of this one. This recipe will use all four burners on your stove, so if you only have two, you may want to get some microwavable broccoli, cook the chicken ahead of time, or use a rice cooker as alternative options. The sauce probably won’t smell good while its cooking, but don’t fret. It is delicious!
2 pounds boneless skinless chicken breast
Rice (I just use instant white rice)
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 cup packed brown sugar
½ teaspoon ginger
3 tablespoons cornstarch
¼ cup water
Combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce in large saucepan. Blend well over medium heat for a few minutes. Stir in brown sugar and ginger. Bring to a boil. Meanwhile, cook chicken, rice, and broccoli.
Combine cornstarch with ¼ cup water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over chicken, rice, and broccoli.
For something a little less serious than my previous blog posts, I decided to share a recipe that I tried recently. I found it quite delicious!
Here’s an instagram photo of it! (Note that the bowl I was eating out of was quite large and the rice was hidden underneath!)
1 14-ounce can unsweetened coconut milk; whisked to blend
1 1/4 tsp Thai curry paste
1 large red bell pepper, cut into 1/3 inch-wide strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut crosswise in half
1 tbsp packed brown sugar
1 tbsp fish sauce
1 cup chopped tomatoes
1/3 cup thinly sliced fresh basil, or 1 tbsp dried basil
1 tbsp fresh lime juice*
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; saute 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in tomatoes, basil, and lime juice, and simmer 1 minute. Serve over rice.
*I used the lime juice that comes in a bottle and it worked fine. Just make sure to actually measure it because I guessed and used a tad too much I think.
This recipe was delicious and not too hard to make! I made sure to have all of my ingredients chopped and measured before hand so that I could just throw them in when it was time. It didn’t take too long to make. Chopping the vegetables was the most time consuming part! Don’t be afraid if you don’t like coconut or curry because neither flavor is super strong.