I’m not a cook but let’s talk cooking

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Sooooo I am not much of a cook. I love to bake, but rarely do I have time! This last week, my mother in law came to visit and watch my baby girl while hubby and I worked. I have to say, she is a pretty good cook and might have taught me a thing or two! (Not saying Mom that you don’t teach me, because I’m always learning new recipes from you too!) 

On Wednesday we went to a Pamper Chef Party. It was the first Pamper Chef party I have been to. Definitely not Grammie’s first time though! She knew as much as the consultant! It was pretty funny. For the most part, she has almost everything Pamper Chef. I remember when we first met and all she talked about was how our kitchen was lacking Pamper Chef! Well fast forward 5 years and look at us now. Our kitchen is filling up with Pamper Chef, and I have to say, most of it, actually all of it was supplied from her! I can’t complain, I love my PC kitchen supplies. They out do everything else, almmmmoooost 10 fold. There is my garlic press that is not Pamper Chef and it’s a little easier to clean. However, I do believe that one is now dead…. and the PC one is still pushing out pressed garlic like a champ. My order from this week should be arriving soon and I can hardly wait! I keep telling myself I will set aside time to actually cook. Not saying I don’t cook, because most nights I cook. Mostly simple and fast meals. You know, a meat, carb, and veggies. This summer we have stuck to salads. Salads are simple, good for you and refreshing. Once summer comes, we are sick of boiled broccoli, carrots and potatoes. Yes, potatoes are a carb, but they are somewhat categorized as a root vegetable too, right?

This past week, my MIL gave me some tips and tricks on cooking veggies differently. 

  1. Chop up veggies ahead of time and store in containers in fridge then cook a whack load of veggies (carrots, zucchini, turnip, sweet potatoes, whatever you like) in the oven with some oil, and spices for about 20 minutes.
  2. Store those cooked veggies for the week in the fridge and put them with your meals during the week.
  3. Chop up veggies for snacks and same thing, store them for the week.

Basically, these are just some simple meal planning tips to get veggies in the diet. I have also committed myself to learning some new salad recipes. We always have the same, lettuce, tomatoes, cucumber and whatever dressing is in the fridge. Needless to say it’s time to switch it up! My avocado peeler is also in the recent order and gives me another reason to switch up the salad routine too!

Saturday came around and Grammie had to go home. Unfortunate for me as she was doing all the cooking this week! However, she had to get home for her haircut, oh and packing to move to Australia. Yep, Australia. My hubby’s parents are moving there for a stint of time for work. Which means, this PotyFam will be heading there for some visits. Who knows when or how but we will get there, rest assured! Any reason to visit Australia is good enough for me! Once we said our good byes, we checked out Grandma D’s garden, and brought home some fresh beats and lettuce. That afternoon we had mango salad (a little spin on our typical green salad) and beats were our veggie for supper. Simple and delish.

Right before Daddy got home, we decided to make some banana cupcakes as well! I strapped an apron on Annalise and myself and we got to work. Annalise helped out where she could without making too huge of a mess and the cupcakes were a success! The honey cinnamon frosting was too die for! I would post a picture of the finished product but the photo isn’t working.

 

 

 

 

 

 

 

 

 

Here’s the recipe from Martha Stewart.

Banana Cupcakes with Honey Cinnamon Frosting

    • PREP:
    • TOTAL TIME:
    • YIELD: MAKES 12

INGREDIENTS

  • 1 1/2 cups all-purpose flour, (spooned and leveled) 
  • 3/4 cup sugar 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 cup (1 stick) unsalted butter, melted 
  • 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional) 
  • 2 large eggs 
  • 1/2 teaspoon pure vanilla extract 
  • Honey-Cinnamon Frosting

DIRECTIONS

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

  2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

  3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

    SOURCE: EVERYDAY FOOD, MARCH 2008

    Honey Cinnamon Frosting

    INGREDIENTS

    • 1 1/4 cup confectioners’ sugar 
    • 1/2 cup (1 stick) unsalted butter, room temperature *Found it worked best when melted.
    • 1 tablespoon honey 
    • 1/8 teaspoon ground cinnamon 

    DIRECTIONS

    1. In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

Enjoy!!!

Much love,
Mommy Kronicals
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