September 15th was the first conference football game at KU- and our TCU’s first conference game in the Big 12. I’d like to say we welcomed them with a nice pounding on the field… but I can’t. They beat us- although not as badly as originally anticipated. Anna and I had a great time at the game anyway. The day started cloudy and became a beautiful sunny day. The game was entertaining, an artist was painting the moment live, and I got a wicked sun burn on the left side of my face. All in all not a bad way to kick off the college football season!
After the game back at Anna’s apartment we enjoyed the MOST DELICIOUS CUPCAKES
EVER ALMOST EVER– tied with those from ‘Georgetown Cupcake’– that Anna made for my birthday! Check out the recipe she so graciously shared at the end of the blog!
The cast of characters for the cupcakes:
The cast of characters for our side dish- parmesan roasted potatoes:
Oh yeah- they look tasty already:
The cast of characters for the main dish- mozzarella grilled cheese:
How in the heck do you melt all that mozzarella cheese? I think I’d try it with a different cheese next time:
Louie was sound asleep even through all of my hollering and cheering during the KState vs. North Texas game on tv:
The final product! Lessons learned:
1. Use a different type of cheese and/or cut it a lot thinner.
2. Boil the potatoes until they are completely done before you cook them. Unless you really like crunchy potatoes.
3. Have Anna make this cupcake recipe for dessert all the time!
Sunburned and tired- but it was a fun day!
Grilled Mozzarella Sandwiches
- Yield Makes 4 servings
- 1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
- 8 1/2-inch thick firm white sandwich bread
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme, leaves
- 1 teaspoon coarse salt
- A grating of nutmeg
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
- In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
- In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.
PARMESAN ROASTED POTATOES
- 9-10 small baby Dutch yellow potatoes
- 3-4 tbsp grated Parmesan cheese
- 1 tbsp olive oil
- Garlic powder, to taste
- Sea salt and fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish Preheat oven to 350 degrees. Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool. Once cooled, slice into quarters and combine with olive oil, garlic powder, sea salt and black pepper as well as the Parmesan. Mix thoroughly and place in a baking dish that has been sprayed with olive oil cooking spray.Place into the oven and roast for 20-25 minutes. Remove from the oven and taste, re season with sea salt, cracked pepper, or garlic powder if needed. Garnish with fresh chopped parsley. Enjoy.
Adorable Applesauce Cupcakes
(Anna didn’t decorate them the way they state in the recipe, that’s up to you!)
Applesauce is a low-fat alternative to oil in baked goods. Plus, it keeps cupcakes moist and adds a subtle fresh flavor.
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1/2 teaspoon ground cinnamon
- 3/4 cup apple juice
- 1/3 cup unsweetened applesauce
- 3 eggs
- 1/2 teaspoon red paste food color
- 1 container Betty Crocker® Rich & Creamy vanilla frosting
- 12 thin pretzel sticks, broken into pieces
- 16 spearmint leaf gumdrops
- 12 gummy worm candies, cut in half, if desired
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 18 to 23 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes; carefully remove from pans to cooling rack. Cool completely, about 30 minutes.
- Stir paste food color into frosting in container. Spread frosting over cupcakes.
- To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake. Store loosely covered.