Friday, June 29, 2012

Muffin Tin Pizzas

I saw this recently on Pinterest and added it to the lunch menu this week for the kids. Just took it out for a test drive today and they devoured it. I didn't try them, I opted for a Greek Turkey Wrap that I had seen on there as well, which was pretty yummy! The kids though really liked these little pizzas and isn't that what's really important?!

**Please excuse my icky, stained up muffin tin. I do have a better one that I use strictly for muffins!**

Original recipe for these babies is right HERE
and here's what I did:

What You Need:
Refrigerated pizza dough
Pizza Sauce
Shredded Cheese
Muffin tin (but I guess by what the original poster says mine is a "cupcake tin"....weren't these the original muffin tins until muffins became the size of a head?

Preheat oven to 425 degrees (as the package directed) and grease the muffin tin. I used Pam, generously. I laid the dough out and cut into 12 equal pieces and sat in the tin holes and pressed and tried to evenly get the sides up over the top, some did, some didn't, but it seemed ok in the end so don't stress!

Then I spread a spoon of pizza sauce to cover the dough and filled with cheese. I used shredded moz. Then topped with pepperoni. I couldn't find the small circles of pep so I just cut mine into quarters. Then pop into the oven at 450 and cook for 10-12 minutes!

*Oops, just noticed after c/p'ing this from the original recipe that the oven was only supposed to be 425. I went 450 for 12 and they turned out perfect. I could have probably went one less minute or so.*

Monday, June 25, 2012

Framed Maps

I saw this idea and thought it was cool, especially since we've lived in a few places around the country. My husband was cleaning some of his drawers out in the bedroom and tossed an old map book so I thought it was perfect time to do this project which only cost me about 8 bucks in frames.

I decided on doing 5x7's and went to good ol' WalMart and purchased cheapy frames that were less than 2 bucks a piece. Got home, traced my map locales to fit the frames, cut and framed. Then I noticed I bought frames without the hangy things. (that's what I get for being cheap). So I had to improvise and hooked some twine to them to hang.

I like the way they turned out. I'm not very good at hanging pictures straight so I went for a mix-up look so hopefully you can't tell they are crooked. They look straight to me, but that's my problem I always have with hanging stuff. It always looks straight to me, not to others lol.

Monday, June 4, 2012

Trisha Yearwood's Key Lime Cake

I love, love, LOVE Trisha Yearwood's cooking show on Food Network. I believe it's called Trisha Yearwood's Southern Kitchen, off the top of my head, without googling! Anyways, I love a recipe with a back story and this show has it! In fact, all my favorite cook books are those with stories/histories attached with the recipes. I might not even try the recipes out but I sure love a good family story to go with it if I do! I caught this recipe on her "Family Reunion" show this weekend and had to whip it up ASAP....also I will have to try out her daddy's bbq chicken (which was also featured) one day this week.

When we lived in Georgia, we'd drive through her beautiful hometown of Monticello when headed for the lake. I'll have to dig up some pictures!

Now back to cake's the recipe and beware, it's dangerously delicious!

Key Lime Cake
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Prep Time:20 minInactive Prep Time:15 minCook Time:40 min
12 servings

Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten

1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar

1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1 pound box confectioners' sugar
For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Cook's Note: you can also use three 9-inch round cake pans and make this into a layer cake.