Aileen Rosales

Sift

by Leave a Comment

Sift cupcakery, located in northern California, has probably the best cupcakes I have ever eaten! I’ve tried most of the flavors there and as you can tell from the picture, I couldn’t pick which one was my favorite. They’re all so yummy! My top picks are: vanill-ahh, pink champagne, black cherry (although they no longer make it), and terry’s cotton candy carnival (seasonal only).

http://www.siftcupcakes.com/

Vegetarian pot pie

by Leave a Comment

Ingredients

  • pie crust dough (preferably Pillsbury)
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup flour
  •  salt
  • pepper
  • 1 3/4 cup vegetable stock
  • 1/2 cup soy milk
  • 2 1/2 cups frozen veggies of your liking (thawed)

Directions

  1. Preheat often to 425 degrees. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  2. Melt butter in a medium pot then add chopped onions with a pinch of salt and pepper, stirring occasionally. Cook the onions until they become clear and translucent. Do not burn or brown the onions.
  3. After cooking the onions until softened, slowly add the flour. Stir with a whisk.
  4. Once the flour combines with the onions, butter, salt and pepper, whisk in the vegetable stock and soy milk until everything is combined. (There may be some lumps from the flour, so you have to whisk everything well.) Do this until the liquid bubbles and thickens.
  5. When the liquid thickens, turn the heat on low and add in the frozen veggies. Mix until veggies for about 5 minutes or until the veggies are cooked. Turn off stove heat.
  6. Slowly add filling into the crust, evenly. Once the mixture is evenly spread out, top with second crust; seal edge and flute. Cut slits in several places on top of crust. Bake for 30-40 minutes or until golden brown.
  7. Caution: hot. Wait 5 minutes before serving.
  8. Serve & enjoy! 🙂

Mini Oreo Cheesecake Cupcakes

by Leave a Comment

Now these babies right here are what I call AMAZING! My boyfriend and I love Oreos!..okay, okay, maybe he loves Oreos more than me, but I do love the Hershey’s Cookies n Cream candy bar. So when my boyfriend stumbled upon this recipe, we decided to make them right away. Let me tell you…these Oreo cheesecake cupcakes were so rich, creamy, and just simply wow! For all you Oreo and cookies and cream lovers, these mini treats are truly perfection!

Ingredients

  • 30 Oreo cookies, 24 left whole and 6 coarsely chopped
  • 1/2 cup of sugar
  • 2 large eggs room temperature lightly beaten
  • 1/2 cup sour cream
  • 1 pound cream cheese
  • 1 tsp of pure vanilla extract
  • 1 pinch salt

Directions

  1. Preheat the oven to 275˚F. Line a standard muffin tin with paper liners. Place one whole cookie in each paper lining.
  2. In a large mixing bowl, beat the cream cheese on medium high speed until smooth. Gradually add in the sugar, mix until very well combine. Beat in the vanilla. Drizzle in the eggs, a bit at the time, beating to combine and scrapping down the sides of the bowl as need it. Beat in sour cream and salt.
  3. Stir in the chopped cookies by hand.
  4. Divide the batter between the cookie filled cups, filling each 3/4 full. This makes about 2 dozen. Bake for about 22 minutes or until filling is set.
  5. When done baking, set the cupcakes aside and let it completely cool. After, refrigerate in tins for at least 4 hours. (I made these at night and refrigerated overnight).
  6. Eat and enjoy!
Adapted from: Little Chef and I