Dessert at Disneyland!

For the next few days we're going to bring you some desserts from Disneyland! Our first stop on our trip was to Downtown Disney!

We heard there was this cute little shop located right in Downtown Disney that had some cute cupcakes! We didn't have to go far because it was the first store we found!  

The Cupcake Store is located right near the ESPN Zone and it's hard to miss with this cute sign just screaming cupcakes! If your a cupcake fan and love all things cupcakes - then this is your place!  They have cute items like dishes,teapots and aprons displayed  in front of the little shop.

How cute is this plate? I need  this!

 Cupcake apron anyone?

 How about some tea with that cupcake?

 What cute decorations!

We know besides those cute items you want to see those cupcakes! I got a few shots of their single serve cupcakes they offer the public!

In this photo above there is a red velvet cupcake in the back that was bought two seconds after I snapped this photo! Yummy!

I'm not sure what's going on here but the one on the left looked like a coconut cupcake with a strawberry!

See that one in the back? That's a oreo crumble cupcake! That looks so gooooood!!!!

The dessert train didn't stop there!  We had some dinner with a few friends that came out to meet us. We got a table over at The Rainforest Cafe which was also located in Downtown Disney.  I have to say they treated us right. After a great talk with the manager who made sure we had NO peanut issues (my son has an allergy) she went ahead and gave us dessert for free because our food was taking a little longer then it should have.

                                                          We got to have the Volcano! 

                                                               Check this dessert out!

This dessert is THREE very BIG pieces of brownie and three scoops of vanilla ice cream in the middle and whipped cream on the top. Then they topped it off with this cute decorative piece that made the volcano look like it was exploding!  Talk about yummy! 

Our first day of searching for amazing desserts at Disney was great!  I can't wait to see what we find tomorrow!!

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Must Try Tuesday: May 24, 2011

I can't believe how fast the school year went.  This is the last full week of school for my girls.  Next week we have some half days and then three months of summer fun!  I am so not going to miss getting up at 5:30 to get the girls ready for school!

My favorite blogs had some awesome recipes.  Now that I will have some more free time, I can't wait to get in to the kitchen to get cooking!

 Enjoy!

 

 Cheeseburger Ring

Jam Hands

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 Buffalo Chicken Calzones
Once A Month Mom

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 Buffalo Chicken and Blue Cheese Rice Casserole
From Apples to Zucchini

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 Swiss Gratin Potatoes
Mandy's Recipe Box

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Chocolate Hot Fudge Cake
Jamie Cooks It Up

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Coconut Cream Cheesecake Brownies
Inside BruCrew Life

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Rice Pudding Brulee
Comfy Cuisine

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Pink Lemonade Cupcakes
Something Swanky

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 Donut Muffins
Frugal Antics of a Harried Homemaker

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Wingers Sticky Finger Wraps
Mommy's Kitchen

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Project Idea: Coffee Filter Lamp Shade

 

I LOVE this lamp shade!  I came across this adorable thing on Liz Marie Blog.  She even has a tutorial.  It is so stinkin' cute and will look perfect in my daughter's room.  We are moving to our house in the woods soon and this might be one of the first projects I do to dress up her room.

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Ravioli with Tomato Sauce

This recipe from The Food Network Magazine was delicious and a big hit with my husband. Their recipe calls for spinach ravioli, but you can use whatever frozen ravioli you like. I just used a regular cheese ravioli. Spinach would be good though and that is what I was going for, but my grocery store didn't have it.

Ingredients
2 tablespoons extra-virgin olive oil
1 ounce Italian salami, finely diced, or pulsed in a food processor
4 cloves garlic, minced
1 28-ounce can San Marzano plum tomatoes, drained, juices reserved (I love, love, love San Marzano tomaotes and use them all the time now.)
5 or 6 fresh basil leaves, plus more for garnish
Pinch of sugar
Kosher salt and freshly ground pepper
1 1/2 pounds frozen spinach-and-cheese ravioli
1 ounce ricotta salata or parmesan cheese, grated

Directions
Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.

Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

Per serving: Calories 482; Fat 20 g (Saturated 7 g); Cholesterol 60 mg; Sodium 1,007 mg; Carbohydrate 54 g; Fiber 7 g; Protein 25 g



In the background you'll see the delicious roast garlic I made to spread on good Italian bread. To roast garlic into spreadable yumminess, preheat an oven to 400 degrees. Cut the top of a garlic head off, so that the top of the cloves are exposed a bit. Drizzle with olive oil and season with salt and pepper. Wrap the garlic in foil and roast in the oven for 30 minutes.

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Panko-Crusted Salmon

This is one of the best salmon dishes I've had in a long time. It must be something about the Panko bread crumbs that keeps the salmon super moist. This recipe is from Ina Garten's How Easy is That? cookbook.

Ingredients:
2/3 cup Panko (Japanese bread crumbs)
2 Tbsps minced fresh parsley
1 tsp grated lemon zest
Kosher salt and black pepper
2 Tbsp olive oil
4 (6 to 8 ounce) salmon fillets, skin on (For the record, I remove the skin. I just don't like to deal with it. You can also ask your seafood department to remove the skin for you.)
2 Tbsps dijon mustard
2 Tbsps vegetable oil
Lemon wedges, for serving

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 tsp salt, and 1/2 tsp pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin-side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron or oven-proof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin. (If you decide to remove the skin. Skip this searing process. Just place the prepared salmon fillets on a pan and place in the oven.)

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temerature with lemon wedges.

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Must Try Tuesday: May 17, 2011

There were so many delicious recipes on the blogs this week that it was hard to choose just a few.  I can't wait to get in the kitchen to give these a try.

Enjoy!

Summer is fast approaching and salads will 

be a main dish in our household. 

I love this salad at Applebee's and now I can make it at home....

Applebee's Knock-Off  Oriental Chicken Salad

Mommy?I'm Hungry!

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This looks cool and delish!  A perfect light summer meal....

Caesar Chicken Wraps

The Sister's Cafe

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We have zucchini in the garden and I looking forward 

to making this bread....

 

Zucchini Bread with Lemon-Buttermilk Glaze

Brandy's Baking

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Yummy!

Mint Chocolate Chip Cookies

Young Nester

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As you know, I have a love of lemon so these cupcakes 

are on my list to make once we are settled in our house....

Lemon Meringue Cupcakes

Tales of a Trophy Wife

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We are in full swing of softball so I am on the lookout for fast 

easy recipes.  I love that I can have chicken strips in the freezer ready

to cook without all the chemicals. 

Freezer Friendly Spicy Chicken Strips

Frugal & Focused

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Linked To:

Finding Joy in My Kitchen: Friday Favorites

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Recipe Review: Tagalong Cupcakes

 

I have been wanting to make these cupcakes for months.  This recipe comes from one of my favorite blogs, InsideBruCrew Life.  She has the most awesome recipes!  I saved back a box of Tagalongs with this recipe in mind.  Boy, I am so glad I did!  These were so so very good and my family has eaten them up.  I love the fact that they are made with a box cake mix...saved me some time.  If you have a box of Tagalongs stashed away somewhere, you must give these a try!

Enjoy!

Tagalong Cupcakes

(original recipe by InsideBruCrew Life)

{print}

1 vanilla cake mix 

Tagalong Cookies (from your favorite Girl Scout)

Preheat oven to 350* Place liners in cupcake pan. Make up the cake mix according to the directions. Put 2 tablespoons of batter in each liner. Set a cookie on top of the batter in each liner and then finish filling the liner with batter. Fill it at least 3/4 of the way full. Bake 22-24 minutes. Let cool. Frost with Honey Peanut Butter Cream. Add sprinkles and eat!

Honey Peanut Butter Cream
1 cup butter, softened
1/2 cup peanut butter
2 tbsp water
2-4 tbsp honey
1 tsp vanilla
1/8 tsp salt
4 cup powdered sugar

Cream butter and peanut butter. Add the water, salt and vanilla and cream again. Slowly add the powdered sugar. After all the sugar is added, beat in another 1-2 tbsp water. Then beat in the honey until creamy. 

Linked to:
Young Nester:  Ten Buck Tuesday;
Frugal Antics of a Harried Homemaker:  Your Recipe;
 A Well-Seasoned Life:  Sweet Indulgences Sunday;
Screaming Sardine: Cupcake Party

and my other favorite blog parties!

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Must Try Tuesday: May 10, 2011

There were some delicious recipes this week.  Everything looked good to me.  I especially enjoyed the Tex-Mex recipes.  I can't wait to give these a try!

Enjoy!

This would be a great side for taco night!

Sour Cream Rice

SteakNPotaotesKindaGurl

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Peanut M&M's in cupcakes?  Be still my heart....

Peanut M&M Cupcakes

Inside BruCrew Life

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I think this will be a great start to a busy school day....

Breakfast Quesadillas

Lynn's Kitchen Adventures

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OMG!  Yum!

Steak Fajita Bowls

Favorite Family Recipes

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I have a favorite enchilada recipe but I can't wait to give this one a try...

Beef and Bean Enchiladas

Sugarcrafter

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We are trying to cut down on our carbs and this looks fabulous!

Asian Lettuce Wraps

Real Mom Kitchen

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Yummy delicious goodness!

Guaquitos

Duhlicious

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Shrimp and Chorizo Tapas

My friend Rachel gave me this recipe. She had made it at an "Around the World" party she hosted. It is really delish. I made it tonight for Cinco de Mayo. Although I think this dish is Spanish, not Mexican. But oh well, it's good nonetheless.

Ingredients
1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving

Directions
In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

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Happy Cinco de Mayo!

Happy Cinco de Mayo!

This is definitely one of my favorite holiday celebrations!  I have said it before but I will say it again....I LOVE Mexican food, Tex-Mex or anything in between!

In honor of this wonderful day, I thought I would share some of our favorite Mexican dishes.

Enjoy!

Cheesy Beef Enchilada Casserole

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Ground Beef Enchiladas

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Mom's Tortilla Soup

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Must Try Tuesday: May 3, 2011

Uh...hello?  Anybody know where Tuesday went?  It seems like yesterday was Monday...the time is just flying by this week.  We have been so busy with softball and end of the school year activities.  Two out of three of my girls are ready for school to be out.  Hailey would love to go to a year round school if she could...lol!  Here are some great recipe that I came across this week. 

Sorry for the delay....enjoy!

I think these would be perfect for a Mother's Day brunch....

 Lemon-Glazed Miniature Tea Cakes
 Bakergirl 

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Since we are in full swing of softball games and practice I have been
looking for some new crock pot recipes.  This looks like yummy goodness.....

French Dip Sandwiches in the Crock Pot

Recipe Shoebox

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We love nachos around here...especially on Family night....
how yummy are these?

 Steak Chimichurri Nachos

The Girl Who Ate Everything

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Oreos + Brownies?  I'm in....

Oreo Swirl Brownies

Brandy's Baking

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I have been slowly trying to work in some whole grain recipes.
Who would have thought to put Nutella on a whole grain muffin...
can't wait to give it a try!

Whole Grain Nutella Frosted Muffins

Joseph's Grainery

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