Monthly Archives: November 2011

Kick off the turkey break….”Breaking Dawn”

It’s been a busy week so far and it’s only Tuesday :/  I picked up my oldest niece Ariel today, we celebrated her belated birthday and went to see “Breaking Dawn”….aside from the cheesy background music and a few other odd scenes we agreed that it was a decent movie.  I’ll give it 3 out of 5 stars and I will say if I had to choose, I’m definitely “Team Jacob”!!!

We’re heading to Lubbock tomorrow for our Thanksgiving break (Amarillo too =) and we are in charge of bringing green bean casserole and our new favorite dessert, vanilla bean cupcakes with salted caramel icing. Ariel helped me bake the cupcakes tonight, Thanks Ariel!

Try the recipe below, this is seriously one of the best things you will ever put in your mouth, promise!

Here’s the recipe I followed (I discovered it on “the parsley thief” blog), FYI: for best results, store the icing in the refrigerator and cupcakes at room temp and ice them at the time of service:

Vanilla Bean Cupcakes with Salted Caramel Frosting

Adapted {barely} from Amy Wisniewsk, via Chow
Makes 24 cupcakes

Cupcakes:
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
seeds from 1 vanilla bean
2 large egg whites
2 large eggs
3/4 cup whole milk

Preheat the oven to 350 degrees. Line 2 muffin pans with paper cups.
Whisk the flour, baking powder & salt in a bowl. Set aside. Beat the butter in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Add the sugar & vanilla seeds, beat until combined. Add the egg whites & then the whole eggs, one at a time, beating after each addition. Scrape down the bowl, as needed. Add the milk & beat to combine. Turn the mixer down to low & slowing add the flour mixture. Beat until just incorporated.
Pour the batter into the paper liners, until 1/2 full. Bake for about 18 minutes, rotating the pans halfway through the cooking time, until a toothpick inserted in the center comes out clean.
Let the cupcakes cool on a wire rack completely before frosting.

Frosting:
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
1 teaspoon kosher salt
1 cup powdered sugar

Combine the sugar & water in a small saucepan. Bring to a boil & cook, without stirring, until it turns a dark amber color, about 6-7 minutes. Remove from the heat & slowly stir in the heavy cream & vanilla. The mixture will bubble up quite a bit, so do this slowly, stirring as you pour! Set aside until cool to the touch.
Beat the butter & salt in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Reduce the speed to low & add the powdered sugar. Beat until completely incorporated. Turn off the mixer, scrape down the bowl & pour in the caramel. Turn the mixer back on & beat until light & fluffy, about 2 minutes. Transfer the frosting to an airtight container & chill for at least 45 minutes before using.
Note: The frosting can be made ahead of time & stored in an airtight container for up to 7 days. Let the frosting come to room temperature before using.

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Hey good lookin, whatcha got cookin?

So I offered to cook dinner tonight and Dave suggested shrimp and grits.  I have to say I’m proud of myself, it was my first time making this dish and it turned out yummy! Dave helped with some tips on adding additional layers of spice for the Cajun kick and it turned out pretty tasty!

Here are some pics and below is the recipe I followed:

Chopped bell pepper and green onions

Shrimp, peeled and deveined….thanks HEB!

Grits are ready…

Sauteed veggies

Finished baking!

I toasted garlic bread for dipping, mmmmmmmm!

Ingredients

  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 cup quick-cooking grits
  • 2 tablespoons margarine
  • 1 bunch green onions, chopped
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 pound peeled and deveined small shrimp
  • 1 cup shredded Monterey Jack cheese
  • 3/4 cup shredded sharp Cheddar cheese
  • 1 (10 ounce) can diced tomatoes and green chilies
  • 1/2 teaspoon black pepper
  • 1/4 cup shredded sharp Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12 inch baking dish.
  2. Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
  3. Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
  4. Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
  5. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

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Weekend photos

What a nice weekend we had, it started off with a movie date on Friday night; we went to watch “J. Edgar”. It was interesting to say the least and Leonardo Dicaprio is super talented in case you didn’t know 😉

JEdgarmovie

Saturday was an entire day of college football. Texas Tech got manhandled for the 3rd week in a row, lost 66-6 to #2 OSU in Lubbock, worst Tech football game in history (makes me frown). There were other losses but we will move past that topic!!

I attempted to bake a breakfast pizza, looks better than it tasted, I need to work on the flavor combos and try again in the future, here’s some pics:

We ended our weekend with a hike at Turkey Creek trail with the pooches. It was a warmer than expected day but we enjoyed our quiet hike together!

We hope you enjoyed your weekend too!

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November 14, 2011 · 2:29 am

Time to share

Hello there,

It’s been a long time coming and FINALLY, we’re ready to share; share about our lives, interests and everything in between through this blog. We hope you find something that keeps you coming back for more. So to start, let me introduce “US”, this is me:

Misty Watson, hanging out at my 3 year old nephew Ethan’s “Thomas the Train” themed birthday party last year. We had too much fun 🙂

 

 

And here is my husband of 4 months Mr. David Watson:

We sent him off in style to begin working on a project at the University of Wisconsin in Madison for the next 9 months. This was about a year and 1/2 ago. Isn’t he cute?

 

 

We have two dogs, this is Scarlett my Boston Terrier who will be 12 years old on Nov. 28th:

She wore this cute neck piece last Halloween.

 

 

This is Abbey, our (mostly Dave’s) Border Collie/Husky/?? mix:

This is her first ride in Dave’s truck heading home from PAWS in Kyle, TX where we adopted her about 4 months ago. She’s a sweetheart and Dave has her well trained 🙂

 

 

 

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