1
Fresh Spinach Cupcakes
2
WOWZA Baked Beans + Bacon
3
Lunch Time – Cilantro shrimp and Edamame Beans
4
Irish Potato Candy
5
Frozen Pesto Cubes
6
Heart Shaped Ricotta, Basil, Tomato Tea Sandwiches
7
Kale Turkey Meatballs

Fresh Spinach Cupcakes

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won’t believe how good these are!

Now before you go reading the title and thinking I’m crazy, I just want to make it clear that I’m a genuine cupcake lover.  I’ve been known to go to Crumbs, get the biggest cupcake in the display with vanilla frosting, rainbow sprinkles and eat it up in a couple bites.  I’ve been known to go  back for seconds.  I love sweets, I love cupcakes.  So when I found a recipe a few months ago saying  I could make cupcakes with fresh spinach and it would taste amazing, I didn’t quite believe it.  Even while making these and mixing the spinach in, I still was worried.  Really, I could make cupcakes full of spinach and it was going to be good? Really? Well folks.. I have the verdict..

YES YOU CAN.

THESE CUPCAKES ARE AMAZING.

WE ARE TALKING  “OMG THESE ARE MADE WITH SPINACH?! WHAT? ARE YOU LYING TO ME? NO IM NOT. “

They will probably change your life.

I have had a post-it note on my desk since June to post the recipe and finally today, I am!

Rejoice! Bake these cupcakes.  They will change your life.  I’m totally serious
These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!

Fresh Spinach Cupcakes

These cupcakes will change your life.

Ingredients

  • 1 cup of applesauce
  • 4-5 cups fresh raw spinach
  • box of store bought yellow cake mix
  • icing and sprinkles

Instructions

  1. Preheat your oven to 350 degrees.
  2. Line your cupcake tins with baking cups.
  3. Puree the applesauce and spinach in a food processor.
  4. Put cake mix in a bowl, then add your spinach puree to it.
  5. Beat with mixer until it’s combined evenly.
  6. Fill up your cupcake baking cups.
  7. Bake for 20 minutes, put a toothpick to make sure it comes out clean.
  8. Let cool, decorate with icing and sprinkles.
  9. EAT THEM. ALL OF THEM.

Recipe Notes

I used spinach picked from our garden - if you can pick it fresh, please do!

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
These are all your ingredients for the cupcakes.  Can it get simpler?

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Puree spinach and apple sauce.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
It will look like this.  Very green.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Add your puree with your cake mix.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Mix it up.  It will look light green now.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Add to your baking cups… into the oven it goes.  Can you believe we’re making spinach cupcakes?

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Out it comes, exactly how you imagined!

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Aren’t they beautiful plain?

 

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
I put my icing in a plastic bag so I can pretend I’m a pro cake decorator when I put the icing on them.



Look at these beautiful cupcakes.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Now add your sprinkles..

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
There you go, you just made spinach cupcakes.  I know, it’s amazing.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Now try one. I KNOW, IT’S AMAZING.  Life changed, right?
These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!

 

WOWZA Baked Beans + Bacon

Two weekends ago Matthew made these amazing baked beans.  I’m going to give credit where it’s due, these were the hit of the picnic.  I was in love with them, so much so that I made him save some here for me to eat later.  So when I came home from the picnic after eating too many beans, I immediately sat down and continued to eat more beans.  They are so amazing!
The original recipe comes from here.  Matthew said he followed the ingredients and instructions pretty spot on.
photo 4.JPG
photo 5.JPG
photo 3.JPG

photo 1.JPG
Lots of onions and green peppers in this. I was worried because I don’t like onions.  Boy, was I wrong!

photo 2.JPG
BBQ Sauce + Apple Cider Vinegar.  I was worried because I don’t like apple cider vinegar. Boy, was I wrong!

photo 4.JPG
Glorious bacon. Bacon is one of the best foods, ever.

photo 1.JPG
Mix the beans and peppers/onions together…

photo 3.JPG
Then the BBQ Sauce mixture..

photo 4.JPG
You need a big pan, just a warning.

photo 5.JPG
I needed to taste test. It’s very important.  Or something.

photo 2.JPG
Then pour into pans/pots that you can bake.   This makes quite alot of beans..

photo 1.JPG
photo 2.JPG
Then put the glorious bacon on top. You can either bake this right away, or we let it sit in the fridge over night and baked it the following day.

photo 4.JPG
photo 5.JPG
ENJOY!

Lunch Time – Cilantro shrimp and Edamame Beans

Say hello to my new favorite lunch and hopefully yours too! This is low in calories but high in flavor.
photo 2.JPG
photo 4.JPG

 

 

Cilantro shrimp and Edamame Beans

Servings 1

Ingredients

  • 1/4 pound shrimp peeled
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • salt + pepper
  • 1/8 cup chopped cilantro
  • 1/2 teaspoon lime juice
  • 1/2 cup frozen edamame

Instructions

  1. Defrost Shrimp.
  2. Chop up Cilantro.
  3. Mince garlic.
  4. Pour olive oil in your pan on medium heat. Heat up until hot.
  5. Add your shrimp to the heated oil and heat up for about 3 minutes.
  6. Add salt/pepper.
  7. Flip each shrimp over to get the other side.
  8. Add minced garlic.
  9. Heat these up for another 2 minutes.
  10. Move your shrimp to a plate.
  11. Add your lime juice. Since lime is intense I like to add 1/8 tsp and keep building up by adding a little bit more at a time.
  12. Add your cilantro on top.
  13. Then toss everything all around.
  14. Add your edamame on the side, or mix together with shrimp.

To Cook Edamame

  1. Edamame are young soybeans. The beans are young and green when they are picked, so they are soft when you eat them. To make them just simply bring water to boil, add your beans and some salt and then continue to boil for 5 minutes. Drain and serve. I don’t even put anything on top of them, they’re that good by themselves.
IMG_3106

Ok, yes, I don’t mind if I do…

IMG_3105

Read More

Irish Potato Candy

Irish potato candy is a favorite where I’m from in the coal mines of Pennsylvania.  There used to be a candy store in the mall that sold these that I would crave every time we walked by.  The candy has the sweet smell of cinnamon.  They are best serve chilled, and when you take a bite you will taste the sweetness mixed in with coconut.  Irish potato candy is a magical experience to eat.  As a kid I used to actually think they were made of potatoes, but boy was I wrong.  There is nothing healthy about these, warning.  But they are very good, so have one or two for dessert.  If you make these there is a strong chance you will declare your love for me, so give them a try.

These are easy to make – there is no cooking, just chilling involved.  There is also some mixing involved so you will have some bowls to clean (preferred to clean by mouth first).
Why are they called potato candy?  Because they look like little cute potatoes!  These would be extra cute to make for St Patrick’s Day!
WP_20130308_018
WP_20130308_020
Hey little beautiful spud.
WP_20130308_019
And when you take a bite…. just wait!
WP_20130308_023

 

Irish Potato Candy

Ingredients

  • 1/4 cup butter softened
  • 8 ounce cream cheese
  • 4 cups confectioners powdered sugar
  • 2 1/2 cups flaked sweetened coconut
  • 1 teaspoon vanilla extract
  • few tablespoons of ground cinnamon to roll them in

Instructions

  1. Beat your softened butter and cream cheese together with a mixer until it’s smooth.
  2. Add your powdered sugar and vanilla. Keep beating until this is smooth.
  3. Mix in the coconut, with a spoon or your hands.
  4. Roll into potato shapes with your hands. I like to keep them about 2 inches big.
  5. Roll in cinnamon to make them brown.
  6. Place on wax paper lined cookie sheet and chill for a few hours in the refrigerator.
  7. Store in a container in refrigerator.
  8. ENJOY!

WP_20130306_013.jpg
Simple ingredients.
WP_20130306_014.jpg
Mix your butter and cream cheese.  It’s a little hard to do, use power.
WP_20130306_016.jpg
Then mix  in vanilla and powdered sugar. Then take a beater and lick it clean.
WP_20130306_018.jpg
Add your coconut.
WP_20130306_019.jpg
Mix it with your hands.  You are going to get dirty.  Totally ok.
WP_20130306_020.jpg
Roll in cinnamon.  Add more as you need it. You will only need 2-3 tablespoons.
WP_20130306_021.jpg
Put your little potatoes on wax paper and chill.
WP_20130308_019
YUM!

Frozen Pesto Cubes

DIY frozen pesto cubes! Perfect to use for easy dinner recipes!

If you are growing herbs in  your garden then right now you might have alot and not sure what to do with them. Do you dry them? Do you use them as is? How about we make delicious pesto and freeze them? Yes, let’s do that!  Here we will use our fresh parsley and basil.  Just think about in December when it’s freezing out and you’re in a bad mood because your boot has a hole in it and you stepped in a big slush pile.  You come home, cranky, boil some pasta.  What to put on top.. pesto… from your garden.. oh the summer time  memories.. everything feels better now. 🙂

What can you do with pesto besides put in pasta? Use it as a pizza sauce.  Marinade chicken or steak or shrimp in it.  Use it as a vegetable dip.  Make soup.  So many options!

frozen pesto cubes

DSCF5966

Let’s make some pesto and freeze it!

Directions: Blend all ingredients together. Put in ice cube trays, freeze for a few hours.  Take out and then package in freezer bags.  Can it get more simpler?

From the recipe/ingredients above I made 2.5 batches of it which equaled 6 cups of fresh parsley and 1.5 cups of basil. I also made a quick batch of just basil pesto.

DSCF5945

Gather your supplies.

DSCF5946

I have 2 bags of walnuts just in case.  I totally didn’t need all those but I’m overly prepared (in life).  I have so many bottles of soy sauce in the pantry.. just in case.

DSCF5949

Beautiful fresh parsley and basil, picked minutes before.  MMMM. Smell it!

DSCF5950

Parsley, I love you.

DSCF5953

Basil, I love you.

DSCF5954

Put your herbs and your garlic in your blender/processor.

DSCF5955

Add your cheese.

DSCF5956

Add your nuts. I like to use walnuts,  some people use pine nuts.  Whatever.

DSCF5957

Put your olive oil in.  Look at this.

DSCF5958

Blend, blend, blend.

DSCF5959

Take it out and put it in a plastic bag.  Seal it shut.

DSCF5960

Get your ice cube trays and some scissors.  Cut the bottom corner of your plastic bag, you’re basically going to make it into a cake icing bag.

DSCF5963

Start to fill them up…

DIY frozen pesto cubes! Perfect to use for easy dinner recipes!

All done? Yay! Cover them up with wrap and put them in the freezer.

DSCF5994

Magic, they are frozen now!

DSCF5998

Now you need to work quick when you take them out of the freezer because they like to melt pretty quickly.  Work them out of the trays.

DSCF5999

Put in bags. Label them if you must.

DSCF6001

Enjoy these frozen pesto cubes!

Frozen Pesto Cubes

DIY frozen pesto cubes! Perfect to use for easy dinner recipes!

Ingredients

  • 3 cups fresh parsley
  • 4 cloves of garlic
  • 3/4 cup Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup walnuts
  • 1/2 cup fresh basil

Instructions

  1. Directions: Blend all ingredients together. Put in ice cube trays, freeze for a few hours. Take out and then package in freezer bags. 

Recipe Notes

What you’ll need to freeze:
Ice Cube Trays, Clear Wrap, Freezer Bags

 

Heart Shaped Ricotta, Basil, Tomato Tea Sandwiches

I made these for a tea date lunch that I had with some dear friends.

Ricotta and Tomato Tea Sandwiches

EASY Ricotta and Tomato Tea Sandwiches that you can make ahead! This easy recipe makes a ricotta garlic mixture to spread on the bread! Use cookie cutters to cut out shapes in the bread - perfect for a afternoon tea party or baby shower!

Course Side Dish
Servings 8

Ingredients

  • 2 large tomatoes diced
  • 1 tablespoon Olive Oil
  • shake of salt and peper
  • 8 oz ricotta
  • 5 fresh basil leaves minced
  • 2 Garlic Cloves minced
  • 16 pieces of whole wheat bread

Instructions

  1. Add diced tomatoes to a small bowl, add olive oil and salt and pepper. Mix and then cover in the refrigerator, letting it chill for at least 1 hour.

  2. In a separate bowl add ricotta, basil leaves and garlic.  Mix so basil and garlic are completely mixed up with the ricotta.

  3. Cut your bread into shapes with a heart cookie cutter.

  4. Spread some ricotta mixture on a slice of bread.  Add a small spoonful of the diced tomatoes mixture.  Add additional basil leaves on top if desired.  Finish with top piece of bread.

  5. Serve and enjoy! Or keep chilled in the refrigerator until the next day.

photo 1.JPG

photo 3.JPG

photo 2.JPG

 

[divider]

photo 1.JPG
You want to marinade your tomatoes overnight.  Just a little tablespoon of olive oil goes a long way.

photo 2.JPG
Mince your garlic and basil.  Smells so good!

photo 3.JPG
Add your ricotta.  Store overnight.  Tastes so good!

photo 4.JPG
Right before your tea date, get your bread ready.  You will basically be able to do one heart per piece of bread.

photo 2.JPG

photo 3.JPG
Well aren’t they lovely…

photo 5.JPG
Now put some ricotta on top of each one.

photo.JPG
Top with a fresh basil leaf..

photo 4.JPG
Or a marinated tomato.

photo 5.JPG
Serve fresh or throw in the refrigerator if your friends like to be late (*cough cough*).

photo 2.JPG
Have a great afternoon! 🙂

Kale Turkey Meatballs

Our kale in the garden is out of hand, it’s basically taking over. So last night I decided to pick some to make kale meatballs!  Not only are the ingredients easy, but the directions are as well.  While eating dinner Matthew proclaimed “This is the best spaghetti meal I ever had in my life”.   Good job kale! 🙂

photo.JPG

Update: 

We put these meatballs on the grill and boy were they delicious! So if you are grilling this summer, try this recipe. I like adding sticks inside them once they’re  done, makes eating fun!
photo 4.JPG
photo 1.JPG
photo 3.JPG
photo 3.JPG

Kale Turkey Meatballs

Ingredients

  • 2 cups uncooked chopped fresh kale
  • 1 pound ground turkey
  • Pinch of dried rosemary parsley, oregano
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • 1 egg

Instructions

  1. Add 2 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
  2. Put kale mixture and garlic into a food processor and chop it up. Add your turkey and egg and pulse until it’s all combined.
  3. Form this mixture into 1 inch balls.
  4. Add one more tablespoon of olive oil into your previous pan, turn to medium-high heat and then add your meatballs. Cook until browned on both sides (make sure to flip them).
  5. Serve with some spaghetti, sauce, cheese on top..and some bread on the side!

Recipe Notes

These work great on the grill too.

For more information contact Pamela at pamela@pamelareed.com.    |     Privacy Policy