Sunday, February 12, 2012


This bruschetta was honestly so delicious. Probably one of the healthiest things I've made in a while and it was pretty easy too. I'll definitely be making these again very soon. They're the perfect little appetizer and can be cut in half as well if you are serving more people (...or just use smaller bread).

5 Roma Tomatoes, diced and de-seeded
about 1 1/2 teaspoons Chopped Basil
Shredded Mozzarella Cheese
about 2 tablespoons of Olive Oil, plus more for drizzling
2 cloves of garlic, minced 
salt and pepper  

Preheat the oven to 350 degrees. Stir all of the ingredients together in a bowl and spoon the tomato mixture on top of the bread slices. Drizzle additional olive oil ( about a teaspoon) on top of each. Sprinkle the mozzarella cheese on top. Bake for about 15 minutes.

Monday, February 6, 2012

Red Velvet Cupcakes with Cream Cheese Frosting

Who doesn't love red velvet cupcakes? I feel like not liking red velvet is the same as not liking chocolate or cheese. It's just crazy! Red velvet is me and Courtney's favorite, so I decided to bake them for her birthday (and ultimately mine, which is three days later). Because I love them so much, that also makes me extremely picky. I tend to be picky about cupcakes in general though, so I was really hoping that this recipe would be the one. I've tried quite a few in the past and they just weren't exceptional. After I tried this one I will never use another recipe. These are unbelievable. They are perfectly moist and pretty simple to make too. They do require a lot of cream cheese, but that's literally the only flaw to these cupcakes. I seriously suggest giving them a try. I can guarantee you won't be disappointed!

Red Velvet Cupcakes with Cream Cheese Frosting

This recipe is from Sweet Little Details


1 8oz package cream cheese, softened
1 egg
1/3 cup sugar
1 ½ cups of white chocolate chips

In a small bowl, blend the cream cheese, egg and sugar on medium speed until smooth. Then pour in the white chocolate chips and mix until combined. 

Red Velvet Cupcakes 
This cupcake recipe is from Bakerella 

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 ½ cups vegetable oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz. red food coloring

Preheat the oven to 350. (Although I discovered that making the batter a day or so before and keeping it in the fridge made them even more moist and delicious. If you have to bake then right away, that is fine too, but I highly suggest preparing it ahead of time)

Whisk the eggs together in a medium bowl. Then add the rest of the liquid ingredients and beat until the oil and buttermilk no longer appear separated.

In a separate bowl, mix together the dry ingredients. Then add the wet ingredients to the dry ingredients and mix on medium high speed until completely combined.

Fill the cupcake liners to about 2/3 full. Top off with a heaping teaspoon of filling. (you can also do half the batter, the filling and then more filling on top if you prefer)

Bake for 20 - 25 minutes. Let the cupcakes cool completely before frosting.

Cream Cheese Frosting 

2, 8oz. packages of Cream Cheese, room temperature (or microwave for 30 seconds)
1 stick of unsalted butter, room temperature
1 box of confectioners sugar (1 pound, about 2 and a half cups...I think...)
1 teaspoon vanilla extract

Blend all ingredients with an electric mixer until smooth.