KRAFT Done Fancy

One of my favourite things to make because I can pretend its healthy with the Broccoli and Tomato. But then you cover it with cheese....

Ingredents:
Kraft Mac N Cheese
the butter and milk that it calls for (I never measure)
Oil
Garlic
Broccoli
Tomatoes
Cheddar Cheese
Parmesan Cheese

Directions:
1) Cook the pasta








2) Heat the oil
3) Cook the garlic to whatever point you want









4) Clean the pan and add water and heat it
5) Prepare the broccoli and tomato as shown


























6) Add the broccoli and cook for about 5 minutes








7) Add the tomatoes for 2 minutes








8) Make the Kraft according to the directions































9) Add the extra cheeses and garlic
















10) Add the broccoli and tomatoes

 Enjoy!

Chocolate Cupcakes with Nutella Frosting

MMMMMM to all of that

My mom sent tons of Halloween cooking stuff so this is the second time I've made cupcakes in 2 weeks with the cute cupcake holders, sprinkles, and other toppers.

Recipe taken from here: http://www.52kitchenadventures.com/2011/07/18/chocolate-nutella-cupcakes/
Reposted here for ease....

Cupcake Ingredients:

• 1/2 C butter, room temperature
• 1 1/4 C sugar
• 2 large eggs, room temperature
• 3/4 C flour
• 1/2 t baking powder
• 1/4 t baking soda (or 3x baking powder)
• 1/4 t salt
• 1/2 C unsweetened cocoa powder
• 1/2 C milk
• 1 t vanilla

Frosting Ingredients:

• 1/2 C butter, room temperature
• 1 C Nutella (or tesco brand chocolate hazelnut spread)
• 1 C powdered sugar, sifted
• 1-2 T milk

Cupcake Directions:
1) Oven @ 350F/176C
2) In a big bowl beat the butter until smooth, add the sugar and beat until fluffy, add the eggs one at a time until well mixed

3) In a medium bowl mix the flour, baking powder, baking soda, salt, coca powder

4) In a small bowl mix the milk and vanilla

5) Add 1/3 dry mix to butter mix and beat until combined. Add 1/2 of the milk mix to the butter mix and beat until combined. Add more dry, then milk, then dry until done and everything is mixed well. Follow the images below. 

 

 

 6) Fill the cupcake holders 1/2 way...you really don't need more

7) Cook for 20-25 min. They will be flat.
8) Let cool before frosting!






Frosting Directions:
1) Beat butter until smooth
2) Add the Nutella until mixed throughly

3) Add powdered sugar (I did use half regular sugar because I ran out and it was fineeee) and mix until combined

4) Add 1/2 the milk and mix until combined

5) Add more milk or sugar until you get the consistency you want
6) Frost the cupcakes!

Enjoy!

Aubergine (Eggplant) Toasties with Pesto

I've been going through this cookbook for a few weeks now

 That being said, I haven't gotten through that many, since each recipe is for 4-6 people or so and then it takes me a week to eat it...plus I can't help eating frozen pizza or going out either.

A few nights ago I made this!

 It turned out like this!

 Delicious....

1) Fry eggplant (aubergine) slices in oil with salt and pepper--you don't need a lot of oil since the eggplant will suck it all up anyway....

As you can see, the bottom one got most of the oil and left top right with very little...I need to get better at this if I'm going to eat this as much as I want to because of how good it is.

2) While they are frying you can toast the bread (it's supposed to be sourdough but I did not have any so I used the wheat that was in the freezer) and cut the tomato and mozzarella and get the pesto out.

3) Once the eggplant (aubergine) is done, put them on top of the toast and cover them with the pesto. Then add the tomato and mozzarella cheese and put in the oven (I just turn it on when I start cooking...since you're only broiling it the temp is not super important)

Enjoy!