I know what you're thinking...."ewww, mealoaf!!" The name isn't exactly the most appetizing thing, but it's one of my favorite dinners. My mom and I made this recipe last night, adapted from a recipe on Allrecipes, and it was sooooo delicious! The best meatloaf I've ever had. The recipe is incredibly easy, and took us no time at all to whip up. I've made many meatloaf recipes, usually the ones with a ketchupy glaze on top, and I've been looking for the perfect one for a while. Well..this is it. It is not as sweet as most meat loaf recipes I've had, because it has a small amount of ketchup (compared to the amount of salt) and no brown sugar. However, it has a richer, moister, saltier, cheesier, and buttery flavor...which I love. It also makes fabulous meatloaf sandwiches for the next day. I recommend serving this with mashed potatoes and veggies for a delicious, comfort-food-for-the-soul meal.
Monday, April 30, 2012
Sunday, April 29, 2012
Yum yum yum...scones. I absolutely love these things! Especially glazed, full of flavor, and dipped in coffee. These are definitely some of the best scones I've ever had. They are way better than any coffee shop or bakery's scones, that's for sure. They are definitely up there with my Orange Chocolate Chip Scones, found here. I can't really call one better than the other though, because this recipe is more cinnamon flavored than chocolate chip. I created these myself, and I tested them SO many times! It was ridiculous. I kept baking them weekend after weekend because I kept feeling like I could make them better and better. And after the 3rd or 4th trial, I finally perfected them. They have a wonderful spiced, cinnamon flavor, and are perfectly sweet and cakey. They're very flavorful with or without the chocolate/cinnamon chips. However, I prefer a little bit of both. The sour cream makes them really moist as well. And they taste so delicious up to 3 days later!! Which is crazy, because usually scones degrade pretty fast...but these didn't in the slightest. So don't buy that scone you want so badly in that coffee shop! Just makes these, please(: I promise, you won't regret it after the first bite of these bad boys.
Sunday, April 22, 2012
These cupcakes tastes like a Reese cup...but in cupcake form. I brought these to school for a party and everyone loved them! Both the chocolate cake and the frosting are just perfect. The chocolate cake is richly chocolatey, soft, fluffy, and so flavorful. It's my favorite chocolate cake recipe...I use it so incredibly often. It's the same recipe I use in my Best Chocolate Cake Recipe, here. The frosting tastes like peanut butter fudge...just like the inside of a Reese cup. These keep well for a few days too. They taste amazing warm (heating them up in the microwave), room temperature, or even chilled in the refrigerator. Top them with some Reese cup crumbles and you're in for some chocolate peanut butter filled heaven.
You can find the chocolate cake recipe here.
And the peanut butter frosting recipe here.
***For the chocolate cupcakes, spray the cupcake pan well and fill them about 2/3 of the way full (not to the top! they will overflow). Also, they will only need about 20-25 minutes in the preheated oven, or until a toothpick inserted comes out clean. Follow the rest of the directions exactly.
***For the peanut butter frosting, you may need to add a lot more milk...depending on the type of peanut butter you use. I used Smuckers All Natural Smooth peanut butter, which I don't really recommend because I'm pretty sure the recipe is for peanut butters like Jif. You're more likely to get a fluffy frosting with Jif than Smuckers (Smuckers was more dense).