Thursday, November 11, 2010

Easy Beef and Broccoli Stir-fry

When I lived in Pocatello, I had some awesome neighbors. One in particular lived right next door just 10 steps away. We both had a love of cooking and baking that had us finding, and testing recipes together. This is a favorite that she's been asking me to blog since last January.. So without further ramblings.... Morgan, this ones for you... love and miss you my friend!

Easy Beef and Broccoli Stir-fry

3 TBS cornstarch (divided)
1/2 cup water, plus 2 TBS water (divided)
1/2 tsp garlic powder
1 lb boneless round steak or chuck steak cut into thin 3 inch strips
2 TBS vegetable oil
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 TBS brown sugar
1 tsp ground ginger
Hot cooked Rice

1. In large bowl, combine 2 TBS cornstarch, 2 TBS water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium heat, stir-fry beef in 1 TBS oil until beef is cooked; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger ad remaining cornstarch and water until smooth; add to pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

serves 4

photo from Campbells

Thursday, November 4, 2010

Brownie Batter Chocolate Fudge Cupcakes

So today I am finally uploading because I can't resist this outrageously delightful chocolate tastiness. It comes from the blog of Amanda is a fun and unbelievable talented web/font designer, scrapbooker, crafter, blogger.. you name it she can do it lady. With the loss of my camera and photoshop on the fritz I am giving Amanda full credit for not only the amazing pictures but for the sinfully fabulous treat. Just looking at these will give you a chocolate fix...

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting


1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.


1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.


5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.