Picky Palate

May

2012

Tags: cookie dough frosting, cupcake, dessert, white chocolate cake

Ok, these cupcakes are kinda to die for. I developed a soft sweet white chocolate cupcake with a egg free cookie dough frosting that is perfect with a mini chocolate chip cookie on top.

Grab the kids and treat yourself to one of my new favorite cupcakes. I absolutely LOVE these liners by Reynolds. I find them at my grocery store, but just in case, here’s a link for ya!

Hope you enjoy!

Forgive my lack of step by step photos for this recipe. Lucky for you, it’s practically a one bowl cupcake, so no worries!

Be sure to pick up some mini chocolate chip cookies and mini chocolate chips from your grocery store to garnish your cupcakes. I used these adorable swirl chips that my father-in-law sent me from a Sprouts in Mesa, AZ, however you can use any mini chocolate chip

White Chocolate Cupcakes with Cookie Dough Frosting

1 cup all purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup granulated sugar

1 cup white chocolate chips

2 eggs

1/2 cup sour cream

1/2 cup vegetable oil

1 teaspoon vanilla extract

Frosting

8 tablespoons (1 stick) softened unsalted butter

3/4 cup packed light brown sugar

1/4 teaspoon kosher salt

1/4 teaspoon vanilla

1 cup all purpose flour

2-3 tablespoons sweetened condensed milk

mini chocolate chips

mini chocolate chip cookies for garnish

1. Preheat oven to 350 degrees F. and line 12 cupcake cups with paper liners.

2. In a large bowl, add the flour, salt, baking soda and sugar. Stir to combine.

3. Place white chips into a medium ramekin and microwave until melted and smooth, about 60 seconds.

4. Add eggs, sour cream, oil, vanilla and melted chocolate to dry ingredients, stirring until combined. Fill liners 3/4 full with cupcake batter and bake for 15-18 minutes or until baked through. Let cool completely.

5. To prepare frosting, place butter, brown sugar, vanilla and flour into a large bowl. Mix until thick then stir in condensed milk until a good frosting consistency is reached. Frost over cool cupcakes, sprinkle with mini chips and a mini chocolate chip cookie.

Makes 12 cupcakes

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Have a great day! Come back soon

49 Comments

May

2012

Tags: bacon, cast iron skillet, cheese, chicken, Dinner, quick and easy, rice, weeknight dinner

This dinner makes me so happy. It’s pure comfort food in a skillet, so you might want to make it asap for your family. You are likely to have most of the ingredients in your pantry which is always nice! I honestly use my cast iron skillet on a weekly basis. They run about $20 bucks!

This is a nice and thick rice dish that is hearty and rich. I like to top mine with a few dashes of hot sauce, oh baby it’s good! Hope you enjoy friends

Let’s render the bacon. I chose the applewood smoked bacon, highly recommend it!

Nice and crispy

You guys are going to be pros at making roux, I’ve been using my cheese sauce so much lately.

Whisk in the flour, salt and pepper then slowly whisk in the chicken broth.

Once the chicken broth is nice and thick, add your cheese. Mix until smooth.

Add a few dashes of hot sauce. Any of your favorite brand works.

Give a nice stir.

Once your bacon fat is drained from skillet, add 2 tablespoons back to pan and add your cooked rice.

Add 2 cups cooked shredded chicken.

Time to add the cheese sauce baby!

Give a nice mix.

Add a little more cheese on top.

Like so.

Now…add that cooked, crumbled bacon to the top and place under the broiler for 3-5 minutes, until cheese is melted.

Ahhhh, there we go

Ahhhh, ready to eat! Top with some hot sauce and enjoy!

Cheesy Chicken and Rice Skillet Dinner with Bacon

1/2 pound Applewood Smoked Bacon

4 tablespoons unsalted butter

1/4 cup all purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups chicken broth

1 1/2 cups shredded cheddar cheese

1-2 tablespoons Hot Sauce

2 cups cooked shredded chicken

4 cups steamed white rice

1 cup shredded cheddar cheese

1. Render bacon, drain and set aside. Reserve 2 tablespoons bacon drippings.

2. Place butter into a medium saucepan over medium heat. Once melted whisk in flour, and pepper until smooth and bubbly. Slowly whisk in chicken broth. Increase heat to high whisking broth until thickened. Reduce heat to low and stir in 1 1/2 cups cheese. Stir in hot sauce. Reduce heat to a simmer and set aside.

3. Place reserved 2 tablespoons bacon drippings back to cast iron skillet. Stir in cooked rice. Add chicken and cheese sauce, mixing to combine. Top with 1 cup cheddar cheese then top with crumbled cooked bacon. Place under oven’s broiler for 3-5 minutes until cheese is melted. Serve immediately.

Makes 4-6 servings

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Have a great day! Come back soon

62 Comments

May 14, 2012 | Beef, Cinco de Mayo, Dinner | Tags: baked pasta, beef, casserole, Cinco de Mayo, Dinner, mexican, pasta, queso, taco

I think you are going to love this new dinner recipe I developed last week! It’s full of simple everyday pantry items we usually have and full of great Mexican flavors.

I made a homemade queso sauce that you will be tempted to break the tortilla chips out and dive right in….that actually gets mixed in with the pasta and beef making a casserole the whole family is going to love!

Can’t wait to hear how you like this one, it went over great in our family. Enjoy!

White Chocolate, Peanut Butter and Banana Cupcakes

May 10, 2012 | Cakes and Cupcakes, Desserts | Tags: banana, cupcakes, dessert, peanut butter, white chocolate

I had so much fun developing this cupcake last week. Not sure we’ve ever devoured cupcakes so fast around here, lol! They were just good, that’s all there is to it.

I created a simple peanut butter, banana and white chocolate cupcake that is about to rock your taste buds. Not kidding. Can’t wait for you to try these.

Be sure to check out KitchenAid and Cook For The Cure for a wonderful cause! …..AND don’t forget to enter the KitchenAid Giveaway on Picky Palate tomorrow. These goodies are up for grabs.

May 9, 2012 | Breakfast/Brunch | Tags: blueberries, breakfast, brunch, cream cheese, crepes, dessert, lemon curd, Mother's Day, powdered sugar

Over the last few weeks my family has been Crepe crazy. I’ve been making crepes of all kinds sweet and savory. I must say, out of all the crepe recipes I’ve been testing, this one has been our favorite!

Here’s another perfect Mother’s Day Brunch recipe for you where I use the beautiful pink KitchenAid Blender to help make my crepes. Be sure to check out KitchenAid and Cook For The Cure for a wonderful cause!

Now, if you have never attempted to make your own crepes, do not panic, they take a little practice swirling your pan, but once you get it, you are whipping up crepes in no time at all. I use an inexpensive crepe pan with a very shallow rim that makes it nice and easy to flip your crepes, but I have certainly made crepes in a regular skillet as well. So no worries!

Alright, let’s take a look.

May 7, 2012 | Breakfast/Brunch

This is going to be a fun week on Picky Palate! Mother’s Day Brunch Recipes today, Wednesday and Thursday then a GORGEOUS KitchenAid giveaway first thing Friday. Click HERE to see what’s up for grabs. Make sure you stop by to get entered. I am honored to be partnering with KitchenAid and Cook for the Cure for this Mother’s Day Brunch Menu and upcoming giveaway!

Ok, let’s talk about these mini quiche. I kinda love making quiche, especially mini ones. They are really quite adorable. Don’t worry, they are completely simple to prepare too! I’ve got … Continue Reading »

May 3, 2012 | Cinco de Mayo, Dinner | Tags: Cinco de Mayo, Dinner, mexican

Growing up in the Southwest, I am a Mexican cuisine girl through and through. Love eating it and preparing it. It’s generally simple and full of great flavors right?!

I put together some of my favorite Picky Palate Mexican dishes for you today just in time for Cinco de Mayo this weekend! Hope you enjoy!