So long & Boston Creme Pie Cupcakes!

   Oh my goodness! It has been sooooooooooo dang long since I have blogged! Update? Well, school is going great! We have an exchange student and shes super nice! That's basically it! I wanted to do a recipe post today! Over Thanksgiving break I made Boston Creme Pie Cupcakes!!!! They were S O good!!!
   Here's a picture & the recipe! I made it up myself!
*Ingredients*
-1 package of any brand of yellow cake mix (I used Jiffy.)
-1 package of instant Cheesecake flavored pudding (there is usually some left over, so you can make less if you want. & you can always use vanilla if you can't find cheesecake.)
-about 2 cups of heavy cream (feel free to half this amount & the chocolate because it makes a lot of ganache, I usually just use it for something else though.)
-about 1 cup of chocolate (any kind you like, I used semi-sweet.)
-sliced almonds
*Instructions*
1. Bake the cupcakes according to the package directions.
2. While the cupcakes are in the oven, prepare the pudding also according to package directions.
3. When the cupcakes come out of the oven, let them cool before removing them from the pan.
4. To make the ganache (the chocolate topping) heat the cream on high until it boils.
5. Immediately remove from the heat once it boils.
6. Add the chocolate & stir until the ganache is smooth & silky & all the chocolate is mixed in.
7. Cut each cupcake in about half horizontally. You should cut them at about the line where the cupcake emerged from the pan. You will now have the bottom half & top half.
8. Spread 1-2 tbs of pudding on the bottom layer & cover with the top.
9. Spoon the ganache onto the top & sprinkle the almonds on also.
10. Serve & Enjoy!
   That's all for now! Stay Inspired!

Cupcakes!

   Today I don't really have a post in mind, but I'm the kind of girl that would L O V E to open up a cupcake shop when I'm older! There's one in my town and they are so good! And they just opened an icecream place right next door! I wanted to work there, but you had to be 16...maybe next year! But I've been watching The Cooking Channel, as well as Food Network & there have been a bunch of shows about cupcakes lately! I am also doing a project in one of my classes & we had to make a restaurant, my group named ours "Taste Of Summer" and the slogan is "Summer-ize Your Seasons!" and we sell cupcakes & lemonade! I wish I was old enough to start my own business! That would be S O awesome! To have my own cupcake & lemonade store! I've been daydreaming so much that I actually sort of designed the place!

   I know it's really small, but I don't know how to make it bigger without making it blurry! But I spent a lot of time on it & I'm super proud of it!!! Hope you like it! Also, I made this on polyvore.com !

   That's all for now! Stay Inspired!

"Cooking for the Lost Chef's!"

   Hey guys! I believe this is my second "Cooking for the Lost Chef's!" post, maybe third, I'm not sure...
   Anyway, I wanted to make a post for this series that really made things easy for people, and using ingredients that most "Lost Chef's" would have (yeah, that's a bit of a stereotype I know...). I found this super cool link!

http://www.onlinecolleges.net/2009/12/01/100-awesome-ramen-recipes-for-starving-college-students/

   It's called "Awesome Ramen Recipes for Starving College Students"! Every "Lost Chef" has ramen right? Heck, even I have ramen! I looked at some of these and they seem pretty accessible and easy enough.

   If you don't have time to look at the link, here are my three favorites (or three I like, there's a B U N C H so it was hard to choose...)

1. Ramen Noodle Alfredo: You’ll add margarine, light cream, seasoning and parmesan cheese to ramen noodles.


2. Shrimp Scampi with Asparagus: You’ll use garlic pepper, frozen shrimp and sour cream in this recipe.


3. Ramen vegetable soup: Make a cup of hot ramen soup with carrots, turnips, celery, garlic, and onions.


   Hope you guys enjoyed this quick post! If you like the sound of these three, check out the link to see more great recipes! 
   That's all for now! Stay Inspired!

Spur of the Moment Post!

   Hey guys! Usually when I post, I plan out what I am going to do and what kind of post it will be & all that jazz. I mean, today I was just so lazy, I skipped youth group & I've been neglecting to do my laundry, but come on, I'm tired..! But it's only about 7:30 pm but I am already in my PJ's and ready for bed, which is weird for me! But anyway... I just wanted to do a spur of the moment post! I have so many series going & I need to start working these posts into my schedule more! Today, I think I'm going to do a "Food Inspirations!" post, and the next post I'll try to do a "Cooking for the Lost Chef's" because I've really only done one of those posts & I like that series a lot. So here comes today's post. Oh, and:
* N O T I C E *
I really want to get more posts out that you guys like, so let me know what you want! Also, I just ask that everyone keep helping me get my blog out there, everything you do means so much to me! Thanks AJ & KV especially(:

   So, today's picture is...

   I don't know why I like this picture S O dang much but I do, I love mother/daughter (maybe sisters?) pictures, and this one is especially cute! I love how much they match and the fact that it's edgy but still super cute! Anyway, this picture reminds me of cherry pie! Because it's sweet, girly, and red all over! I've never actually had cherry pie, but I know a good recipe when I see one! So, I'm  going to go find a recipe now! P.S. I really want to try cherry pie soon!!!

* FOR PICTURES & SOURCE CLICK ON LINK! ALL CREDIT GOES TO LINK; THIS IS NOT MY RECIPE, JUST ONE I FOUND. I DON'T TAKE ANY CREDIT! *
http://www.dishingthedivine.com/2011/07/02/cheesecake-pie-with-cherry-topping/

cheesecake pie with cherry topping
from Pie, by Ken Haedrich

pie crust:

3/4 cup coarsely chopped walnuts
2 tbsp firmly packed light brown sugar
2 tbsp all purpose flour
1 cup plus 2 tbsp graham cracker crumbs
1/4 tsp ground cinnamon
big pinch salt
1/4 cup (1/2 stick) unsalted butter, melted

cheesecake filling:

9 oz cream cheese1/2 cup sugar
2 large eggs, at room temperature
1/2 cup full-fat sour cream
1/2 tsp vanilla extract
1/4 tsp almond extract

cherry topping:

3 cups individually frozen pitted sweet cherries (not packed in syrup) – or use fresh cherries
1/2 cup sugar
2 tbsp fresh lemon juice
2 tbsp corn starch
1/4 cup water
1/2 tsp vanilla extract

whipped cream for garnish

To make the crust:

Preheat oven to 350F. Lightly butter a 9 1/2-inch deep dish pie pan. Combine the nuts, brown sugar, and flour in a food processor and process in a number of long bursts until the nuts are very finely chopped. Dump the mixture into a large bowl. Run your fingers through them, breaking up any bigger pieces the machine may have missed. Stir in the graham cracker crumbs, cinnamon, and salt. Add the butter and incorporate well. Mix first with a fork, then with your hands, and rub everything together thoroughly to form evenly dampened crumbs. Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side. Refrigerate for 5 to 10 minutes. Place on the center oven rack and bake for 7 minutes. Let cool on a wire rack before filling. Leave the oven set at 350.

In a large bowl, cream the cream cheese with an electric mixer, gradually beating in the sugar on medium speed. Add the eggs, one at a time, beating just until evenly blended. Add the sour cream, vanilla, and almond extract and blend. Carefully pour the filling into the cooled pie shell.

Place the pie on the center oven rack and bake until the center of the filling is set, 25-30 minutes. Transfer the pie to a wire rack and let cool to room temperature. Cover loosely with tented aluminum foil and refrigerate for at least three hours or overnight.

About an hour before serving, make the cherry topping. Combine the cherries, sugar and lemon juice in a medium size nonreactive pan. Cover and bring to a low boil over medium heat, stirring often. Reduce the heat to medium-low, partially uncover, and simmer for 2-3 minutes. While the cherries simmer, blend the cornstarch and water together in a small bowl, then stir the mixture into the cherries. Bring to a boil and continue to boil, stirring, for about 1 1/2 minutes. Remove from the heat and stir in the vanilla. Let cool to room temperature.

Spoon the cooled cherries evenly over the chilled filling. Refrigerate for at least 30 minutes. If desire, pipe some whipped cream decoratively around the edge of the pie, using any remaining whipped cream for garnish. Slice and serve.

   I R E A L L Y want to try this! If you try it let me know! That's all for now! Stay Inspired!

Meal of The Week/Getting Organized!

   Hey guys! I know I've been slacking a little with posts & I'm sorry about that! But I'm really excited to post today & tell you what I'm up to! So, I watched Elle Fowler's video on youtube called "School Glitz: Organize Your Life!" (http://www.youtube.com/user/AllThatGlitters21#p/u/1/-neIyrFZfUM) and it S U P E R inspired me! I bought myself an agenda and I bought sticky notes & different colored pens! I'm working my blog posts into my schedule now, so hopefully I'll be getting one to two up a week! So, I'm really excited about that! A L S O, thank you to everyone supporting me! I will continue to try & support you! If you know any other ways to help me get my blog out, L E T   M E   K N O W ! ! !

   Anyway, today's post is going to be a meal of the week post! I know it's only Wednesday, but I had an awesome meal last night so I figured I'd do one now!
*Meal of the Week!*
Marinated Portabello Mushroom Burgers (balsamic vinegar, italian seasoning, salt & pepper) with assorted greens, cheese, caramalized onions, and garlic-red pepper sauce.
   This meal was S O good! It's a great healthy alternative to A N Y kind of burger, and you won't even realize you're eating a mushroom not meat! If you have the "Eat This Not That" cookbook you can get the recipe out of it, but if not, B U Y  I T ! But, I'll put the recipe here in case! (but you really should buy it because it's the best thing E V E R !)
~All of this information came from the Eat This Not That Cookbook, I do not own any copyrights!~
"Veggie burgers may seem like safe havens for nonmeat eaters and calorie counters alike. But the shocking truth we discovered after years of analyzing restaurant nutritional information is that vegetarian burgers offer little to no refuge from the onslaught of calories, fat, and sodium found in beef burgers. (Exhibit A: Ruby Tuesday's 952 calorie veggie burger.) We don't mess around with fake patties; instead, we go straight for a meaty portobello cap, rubbed in olive oil and balsamic and topped with a crown of melted mozz. Even if you're a beef buff, we think you'll like this meatless burger.

You'll Need:
2 tbsp mayonnaise
juice 1/2 a lemon
1/4 cup finely chopped roasted red peppers
1 clove garlic, minced
4 large portobello caps, stems removed
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried italian seasoning
salt and black pepper to taste
1/2 cup shredded mozzerella (I used sliced provolone)
4 slices red onion
4 potato rolls or whole grain buns
a few handfuls of mixed greens, arugula, or other lettuce

1. Heat a grill pan or grill. Combine the mayonnaise, lemon juice, red peppers, and garlic.
2. Rub the mushrooms with the olive oil, balsamic vinegar, italian seasoning, and salt and pepper. Grill top side down for 2 to 3 minutes, flip, and immediately add cheese. Cook for another 2 to 3 minutes until the cheese is melted and the mushrooms are fully cooked. While the mushrooms are cooking, grill the onions until brown and toast the buns.
3. Top each bun with greens, grilled onions, mushrooms, and the red pepper mayo."
   I   L O V E this recipe & you save $5.52 and 558 calories if you eat this instead of the Ruby Tuesday's Veggie Burger! I suggest you try it & if you do, let me know how you like it!!!
   That's all for now! Stay Inspired!

Um, Y U M !

   So, I was searching around on stumbleupon the other day & I found this recipe that looks (sinful but) D E L I C I O U S ! It was a brownie I N S I D E a chocolate chip cookie! W H A T ? ! You heard me! It was sooooooo good! I did mine a little differently, but first I'll give you the original link!

http://www.stumbleupon.com/su/1NaG00/www.gojee.com/links/3780

   Unfortuanately, I just tried to go on it, but it seems to not be working. They're called "Pillow Cookies" I'm pretty sure. I'm not sure if you can find them anywhere, but I'll see if I can.

   This is it, the website that I used. The link above used to link you right to it, but I guess it doesn't now. Anyway, here is the link that works!

http://www.bakerella.com/pillow-cookies/

   So, as I said I did things a little differently. First I used this brownie mix :

   I just baked them according to the package directions and then let them cool a bit (but not too much so that they aren't soft anymore, they need to be malleable.) Then I cut them into about 1/2 inch by 1 inch squares.
   Then, I took these cookies :

   They come pre-sized. Instead of making them as big as the other website did, I used one frozen cookie for the bottom, and one frozen cookie for the top. I flattened them into rounds, placed a brownie piece in the middle and topped it with another round. Then I baked them according to the package directions!
   This recipe was super easy to make! *I M P O R T A N T* You will have a B U N C H of leftover brownies, so just know that going into this! I personally like making them this way better, it is much faster and easier!
   That's all for now! Stay Inspired!

Been lazy!

   Hey guys! I'm sorry I haven't posted in a while! I've been having a lazy spell! Anyway, today I think I'm making an apple pie! Last time I tried to make apple crisp, the filling didn't have such a good taste.... but the topping was yummy!

*OCTA Tip*
   For a more flavorful "crisp" use flavored oatmeal instead of regular oats! I used one cinnamon bun flavored package and one maple & brown sugar package. It made enough crisp for about six servings.

   Today, I am kind of sick.... I really wanted to make apple pie though! I'm in New York & my Aunt Ro has this S U P E R yummy pie crust recipe, and I like to make pies when I come out here! Last time I made my first pie ever by myself under the direction of my Aunt. You can see that post here...
http://kbcakathelittlechef.blogspot.com/2011/08/omghhkp-i-havent-blogged-in-forever.html

   But this time, with Fall fast approaching (well, I guess technically it's already here...) I wanted to make an apple pie! As I said though, I'm kind of sick... I have a head cold & a sore throat! It stinks! I'm leaving early tomorrow to go home to New Hampshire, so I'm really hoping I'll feel better by the end of the day so I can make my pie! If I do, then I'll try to make a post about it...if I have time!

   That's all for now! Stay Inspired!