Tag Archives: The Pioneer Woman

Italian Cream Cupcakes (Pioneer Woman)

25 Sunday May 2014

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This weekend we had a small group picnic at the park. we had tons of food. Tons.

IMG_4607We grilled, ate, soaked up the sun, played kan jam, played with the puppies and ate some more. Amazing.

IMG_4630 This is Jack. He’s the cutest.

I made Italian Cream Cupcakes. Oh. My. Goodness. Seriously. They were SO good. I even messed up the recipe and they were still delicious. I will definitely be making them again. Seriously. Try them.

Italian Cream Cupcakes

Ingredients

  •  CUPCAKES
  • 5 whole Eggs, Separated
  • 1/2 cup Butter, Softened
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 cup Sweetened, Flaked Coconut
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 cup Buttermilk
  •  Icing
  • 2 packages (8 Ounces Each) Cream Cheese, Softened
  • 1/2 cup Butter, Softened
  • 2 teaspoons Vanilla Extract
  • 2 pounds Powdered Sugar
  • 1 cup Finely Chopped Pecans
  • 1 cup Sweetened, Flaked Coconut

Preheat the oven to 350 degrees. Spray muffin pans (regular or mini) with nonstick baking spray OR line with paper cupcake liners.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites they’re stiff. Transfer to another bowl and set aside; clean the mixing bowl and return to the mixer.

Combine the butter, vegetable oil, and sugar in the mixing bowl and mix until light and fluffy. Add the egg yolks and vanilla, the beat until smooth. Add 1 cup of coconut and beat to combine.

Sift together the flour, baking soda, and baking powder in a bowl, then alternate adding the flour mixture with the buttermilk, mixing for a few seconds after each addition. Add the egg whites and use a rubber spatula to fold them into the batter. Add batter to the muffin cups, the bake for 13-14 minutes, or until golden brown on top. Remove from the oven and allow to cool completely.

To make the frosting, whip together the butter and cream cheese until smooth, then sift the powdered sugar and mix it in until combine. Add the vanilla and mix. Add 1 cup of coconut and the pecans, reserving a small amount of pecans for garnish. Mix until totally combined.

Frost cooled cupcakes, then sprinkle extra pecans on top. Refrigerate cupcakes if not serving right away (frosting will soften at room temperature.)

IMG_4614

Recipe from The Pioneer Woman 

Chicken Florentine Pasta

24 Tuesday Apr 2012

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Today I was inspired by the Pioneer Woman (when am I not inspired by her…) and I whipped up her Chicken Florentine Pasta. I added to her recipe however and changed it a tiny bit. I used brown rice pasta (my new obsession thanks to Mikey) and I added mushrooms, artichoke hearts and fresh basil. It is so delicious!

With the rice pasta, this recipe is Gluten-Free and can be dairy free (leave out the parmesan) or vegetarian (leave out the chicken and substitute the chicken broth with vegetable broth) Yay for eating healthy!

You can check out The Pioneer Woman’s blog and the recipe here: Chicken Florentine Pasta, or see the recipe below. Enjoy!

Ingredients

  • 1 pound Penne or brown rice pasta
  • 4 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 3/4 cups Dry White Wine
  • 3/4 cups Low-sodium Broth, More If Needed
  • 1 bag Baby Spinach
  • 2 cups Grape Tomatoes, Halved Lengthwise
  • 1/2 lb mushrooms sautéed
  • 1 can artichoke hearts halved
  • fresh basil chopped
  • 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Preparation Instructions

Cook pasta according to package directions in lightly salted water. Drain and set aside.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and fresh basil and toss to combine.

Serve with extra Parmesan shavings.

*Recipe from The Pioneer Woman Cooks

** Items I added to the recipe