food Archives - Page 4 of 4 - From Gate to Plate

Jalapeno Beer Cheese Soup #10DaysofTailgate + Giveaway

September 23, 2014 by Lauren 11 Comments

Tailgating is not complete without a hearty Jalapeno Beer Cheese Soup to help warm you up on those chilly mornings!

Welcome to Day #4 of #10DaysofTailgate! If you’re just joining us let me tell you few things. We have nearly two dozen bloggers with over one hundred recipes scheduled to inspire you through an entire tailgating season. Think chicken wings, skewers, sweet nibbles, and cocktails. The event runs September 20th through September 30th. Just remember: your fork does not go into your monitor…no matter how much you might want to taste some of these dishes. Okay? Get ready…get set… BREAK!

Jalapenos. Beer. Cheese.

Those are all three essentials for your tailgate party just in case you didn’t know 🙂

With weather starting to cool off here in the Midwest it’s time to start thinking of foods that are going to warm you up while you’re standing in the parking lot waiting to go watch your team dominate on the turf.

This Jalapeno Beer Cheese Soup is sure to warm you up and I don’t mean in a jalapeno hot way either. It’s just a hearty, warm soup that’s perfect for your next party!

Jalapeno Beer Cheese Soup

2014-09-23 06:23:27

Serves 4

Bacon. Beer. Cheese. Jalapenos. A winner every time!

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Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Ingredients

1/2 pound bacon, sliced thin
1 celery rib, chopped
1 small onion, chopped
1 large jalapeno, chopped
2 garlic cloves
1 tablespoon thyme
12 ounce beer or lager
2 1/4 cups chicken broth
4 tablespoons butter
1/4 cup flour
1 cup milk or heavy cream
12 ounces cheddar cheese, shredded
To Taste salt
To Taste pepper
Additional bacon and jalapenos for garnish

Instructions

In a medium saucepan, cook bacon until crispy.
Using the bacon grease, add the celery, onion, jalapeno, garlic, and thyme. Cook until softened, 6-8 minutes.
Add half of the beer and reduce by half, about 5 minutes.
Add the chicken broth and bring to a simmer.
In a small saucepan, melt the butter.
Add the flour and cook over medium heat until lightly browned, about 2 minutes making a blonde roux.
Whisk the roux into the soup and continue to whisk until simmering.
Cook until thickened, about 6 to 8 minutes.
Add the milk, remaining beer and stirring frequently, until thick and creamy, about 5 minutes.
Stir in cheese and remove from heat. Stirring until melted.
Add the bacon.
Season with salt and pepper to taste.
If soup is too thick add a few tablespoons of broth.
Serve with garlic toasts.
Enjoy.

From Gate to Plate http://fromgatetoplate.com/

Looking for what I’ve brought to the field during the #10DaysofTailgate? Check out the complete list HERE. 🙂

Now onto the rest of the team… Here’s what they’ve brought to the stadium for Day #4…

Starters

Beer Battered Fried Pickles with Pickle Dipping Sauce by Debbi Does Dinner Healthy

DBLT Wraps by Miss Laura’s Kitchen

Jalapeno Beer Cheese Soup by From Gate to Plate

Bacon-Wrapped Potato Wedges by Making Miracles

Dips

Hot Mexican Quinoa Dip by The Pajama Chef

Deviled Egg Dip by From Gate to Plate

Mains

Pretzel Dogs El Diablo by A Day in the Life on the Farm

Carrot Habanero Duck Meatballs by The Girl In The Little Red Kitchen

Curried Maple Leaf Farms Duck Mini Meat Pies by A Kitchen Hoor’s Adventures

Sweets

Quince Butter Thumbprint Cookies by Culinary Adventures with Camilla

Now let’s get on to what we know you’re really excited for! Let’s start with a huge – HUGE! – thank you to our event sponsors who have graciously donated prizes for our readers. These sponsors have contributed great prizes for a gigantic giveaway. We have an incredible giveaway for this event. There are fourteen different prize packages which are detailed in the rafflecopter.

Scroll through our fourteen prize packages!

a Rafflecopter giveaway

And…THE giveaway!

Terms & Conditions

Mandatory Entry: Leave a comment with What’s your favorite tailgate dish? Many more ways to enter in the Rafflecopter widget above.

This giveaway is open to residents of the United States only, age 18 and older (sorry to my International followers 🙁 ). The #10DaysofTailgate 2014 giveaway runs from Saturday, September 20, 2014 12:00am PST through Tuesday, September 30, 2014 at 6:00pm PST. Winners will be randomly chosen and announced on October 1, 2014. Winners will also be contacted via email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclaimer: Our generous sponsors are providing the prizes free of charge. Participating bloggers may have received product related to these brands to use for #10DaysofTailgate. All opinions stated are their own.

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Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze #BundtBakers

September 18, 2014 by Lauren 20 Comments

The flavors of a traditional apple cobbler wrapped up in these delicious bite-sized Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze!

Can you believe how quickly the fall has approached us? At least here in the Midwest we are getting some very cool evenings and the weatherman is talking frost by the end of the month. Brr… chilly willy! There’s a few things I personally associate with fall and that is football, sweatshirts, football, apples, pumpkins and sweet potatoes! Yes, I adore all of those things! Our apples are just now ready for picking and guess what… just in time for this month’s Bundt Bakers: Autumn Harvest edition which is being hosted by Tux from Brooklyn Homemaker. I’m so thrilled for this month’s cake reveal because there’s such a variety of awesomeness; from apples, carrots, zucchini, and figs to pumpkin and potatoes.

Anyways… I’m a lover of apple cobbler and the thought of taking all the flavors from a cobbler and placing them in a cake… yup, loved the idea so I just had to give it a shot. These beautiful, baby bundts turned out fabulous! Talk about tender, moist, not too sweet, just down right delicious! I coarse chopped my apples so they didn’t get lost in the cake and it was perfect. Top these little bad boys off with a cinnamon glaze and it puts them over the top. I loved them and so did everyone else in my house!

But what can I say… we could eat anything apple year around! Luckily, this year our Red Delicious and Golden Delicious trees are loaded with produce! We’re talking branches hanging with produce!! Yummy!!!

What’s your favorite way to utilize apples?!

Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze

2014-09-17 19:27:10

Yields 12

The flavors of a traditional apple cobbler wrapped up in these delicious bite-sized Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze!

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

1/2 cup butter
1/4 cup white sugar
3/4 cup brown sugar
2 eggs
1/2 cup sour cream
1/4 teaspoon vanilla
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 1/2 cups apples, peeled, chopped
Cinnamon Glaze
3 tablespoons powdered sugar
1/2-1 teaspoon milk or water
1/2 teaspoon cinnamon

Instructions

In a mixing bowl, combine butter and sugars creaming until light and fluffy.
Beat in eggs.
Add sour cream and vanilla.
In a sifter combine flour, baking powder and baking soda.
Sift into butter mixture, mixing thoroughly.
Fold in apples.
Pour into prepared mini bundt pan.
Bake at 350*F for 15-20 minutes or until tests done.
Allow to cool 10 minutes before inverting on a cooling rack.
Drizzle with cinnamon glaze
Cinnamon Glaze Directions
Combine all ingredients and adjust thickness by adding more powdered sugar or liquid.

From Gate to Plate http://fromgatetoplate.com/

Now are you ready to see the rest of the Autumn Harvest Bundts?! Well lets get to them…..

Applesauce Cranberry Bundt Cake by Lauren at Sew You Think You Can Cook
Applesauce Spice Bundt Cake by Carola at En la Cocina de Caro
Applesauce Walnut Raisin Cake by Renee at Magnolia Days
Carrot Bundt Cake with Maple Cream Cheese Frosting by Cassie at Cassie’s Kitchen
Chocolate Caramel Apple Bundt Cake by Teri at The Freshman Cook
Chocolate Zucchini Bundt by Tara at Noshing with the Nolands
Fig and Caramelized Walnut Bundt Cake by Beatriz at I Love Bundt Cakes
Harvest Bundt Cake by Tammy at Living the Gourmet
Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze from Lauren at From Gate to Plate
Old Fashioned Kushaw Bundt by Margaret at Tea and Scones
Pumpkin and Apple Bundt Cake by Kathya at Basic N Delicious
Pumpkin and Chocolate Bundt Cake by Aisha at La Cocina de Aisha
Pumpkin Cream Cheese Bundt Cake with Pomegranate Syrup by Patricia at Patty’s Cake
Pumpkin Espresso Bundt by Kelly at Passion Kneaded
Sherried Pumpkin Bundtlettes by Laura at The Spiced Life
Spiced Harvest Bundt Cake with Cream Cheese Glaze by Tux at Brooklyn Homemaker
Spiced Pumpkin Bundt Cake by Kaylin at Keep it Simple, Sweetie
Sweet Potato Brioche Bread by Jane at Jane’s Adventures in Dinner
Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze by Stacy at Food Lust People Love
Triple Chocolate Pumpkin Spice Bundt Cake by Terri at Love and Confections

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

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Beef Tenderloin Crostini with Horseradish Cream and Crispy Onion Straws

August 28, 2014 by Lauren 7 Comments

“I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.”

Thin slices of beef tenderloin layered on a creamy horseradish cream sauce and topped with onion straws make this Beef Tenderloin Crostini with Horseradish Cream and Crispy Onion Straws for a starter course is sure to get your taste buds revved up!

Beef.

I.Love.Beef.

I.Love.Red.Meat.

Oh.em.gee.

What else can I say? I require meat in my diet at least once a day. I prefer at least two times a day, but without question beef is always eaten… Daily. That’s all there is to it.

For those who may not know… I’m a cow-calf producer and a show calf enthusiast, so beef has always been part of my meals in some way or another. Some say it’s a luxury to have beef in my freezer year around, but that’s also part of the job when raising cattle. It’s just like raising a garden… you eat what you grow. Well, I raise beef therefore I eat beef. Yummy!!

As soon as I got chosen for this campaign I was racking my brain trying to decide on a fancy new dish I wanted to prepare for my friends at my In-Home Party. First of all, I couldn’t even decide on a cut that I wanted to use. I’m always having rib-eyes, t-bones, roasts or doing a countless number of dishes with ground beef. I even poked around the Beef It’s What’s For Dinner website. Have you checked it out?! Well you should! It’s full of menu ideas, the health values of beef, and even gives some rub ideas for your beef!

So after some thinking.. I went with the all famous beef tenderloin. Unless I go out to eat somewhere I never get to have a nice, Filet Mignon because well.. You can’t keep your tenderloin whole and still get rib-eyes and t-bones. It just doesn’t work that way unfortunately.

As I was planning my menu I knew I was going with a couple different Filet Mignon choices as well as whipping together an appetizer using some of the tenderloin as well. In deciding about my appetizer, what I’m sharing with you today… it was kind of a mixture of all my favorite things put together, because who doesn’t love it when you can eat all your favorites together?!

I’ve really been on a horseradish kick lately (a little more than normal) and I know how well red meat and horseradish go together so I knew that was going to be my sauce. Crispy Onion Straws are always my favorite when I go out to eat as well. Love getting a Steakhouse Burger with the onion straws piled a mile high.. topped with some BBQ Sauce. Yes please! Forget the fries, just give me onion straws!!

Typically I would put crostini’s on a more firm bread… specifically a Baguette, but needless to say I didn’t have time to make any and the store didn’t have any. Plain ol’ sandwich bread was just going to have to work. No complaints from my guests though that’s for sure! I just cut the crusts off the bread slices, drizzled with olive oil and slapped those babies oil side down on the top rack of the grill as I was grilling the steaks to crisp them up. They came out perfect! Even a few grill marks to give them character too 🙂

Speaking of grilling… and how I grilled my steaks to a perfect Rare because there’s really no other way to eat it… I’ll let a Medium-Rare slide by, but nothing cooked any longer than that! But back to the grilling… the Beef It’s What’s For Dinner website even gives you the basics and 3-Simple-Grilling-Steps that everyone should know to use! Check it out here.

Now back to this Beef Tenderloin Crostini! I actually didn’t marinade the portion of meat that was going on the crostini. Just a little salt and pepper and we’re good to go on the grill. Technically… salt goes on after it comes off the grill otherwise you’ll lose moisture. You want all meats. yes all meats… to rest 10 minutes before slicing into them because you want to retain the juices. So after you wait 10 minutes to cut into your tenderloin, slice it in really thin slices (mine didn’t come out as thin as I wanted them too–but that’s okay). Slather the horseradish cream sauce on bread, top with a couple slices of loin and top with those yummy Crispy Onion Straws. Devour! They really are pretty delicious and you want to know what else?

After you finish stuffing your face with these awesome Crostini’s… you just fueled your body with 10 Vitamins and Minerals. Yes, 10. T-e-n. Ten. Isn’t that pretty awesome? Your B Vitamins (B6 and B12) are found in beef… and they really help you maintain that brain power it takes to get through each day. Iron, zinc, and phosphorus are just a few others that you can find in beef. If you want to know more check it out here! There’s a big beautiful diagram that lists all the health benefits of beef!

Alright… well enough jibber-jabbele to feed all the other hungry red meat loving people of the world! From gate to plate. That’s how we do it on our farm and that’s what I’m here to share with r. All this talk is making me hungry again!

Beef Tenderloin Crostini with Horseradish Cream and Crispy Onion Straws

2014-08-28 20:30:57

Serves 4

Thin slices of beef tenderloin layers on a horseradish cream sauce and topped with fresh crispy onion straws

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Prep Time

2 hr 30 min

Cook Time

30 min

Total Time

3 hr

Prep Time

2 hr 30 min

Cook Time

30 min

Total Time

3 hr

Ingredients

Beef Tenderloin
1 pound whole beef tenderloin, trimmed of excess fat and linigs
Salt
Pepper
Horseradish Cream
1/2 teaspoon horseradish (increase if needed to satisfy your taste)
1/8 cup mayonnaise
1 tablespoon sour cream
1 teaspoon Dijon mustard
1/4 teaspoon sugar
Salt
Pepper
Crispy Onion Straws
Baguette, sliced 1/2-inch thick on the diagonal
Olive Oil

Instructions

Horseradish Cream
Mix all ingredients and chill 2 hours
Beef Tenderloin
Prepare beef by desired method (ie grill, oven, ect)
Once cooked to desired doneness, season with salt
Allow to rest 10 minutes before slicing
After resting period, thinly slice
Baguettes
While beef is cooking whether on the grill or in the oven, drizzle with olive oil and either place oil side down on the top rack of the grill or in the oven
Allow to crisp up, roughly 2 minutes
Remove
Assembly
Smear a thin layer of horseradish cream over the baguette
Top with thin slices of tenderloin
Slap on crispy onion straws
Serve them up with your favorite glass of wine!

Notes

**Two hours of the prep time is allowed for the horseradish cream sauce**

From Gate to Plate http://fromgatetoplate.com/

Thanks for stopping by! I hope you enjoyed learning new facts about beef. The Beef Checkoff is a great program and I’m proud to be assisting the industry in more than one way… raising cattle to feed all the red meat loving people of the world and bringing you delicious recipes for your plate! But, that’s what we do here on the farm… we bring the livestock from gate to plate.

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Soft Butterscotch S’more Cookies {Day 2} #KickOffToSummerWeek2014

May 13, 2014 by Lauren 16 Comments

When you don’t have a bonfire and you want a s’more, don’t fuss… just bake these super soft and delicious Soft Butterscotch S’more Cookies!

Welcome to Day #2 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps. With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. Each day we will be serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day. We hope you enjoy all of these wonderful ideas. Tune in each day starting with Monday, May 12 and ending on Saturday, May 17. We have great prizes up for grabs throughout the week so you will not want to miss out on any of the days! Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!

During the summer months when I was younger, fishing and hanging with friends setting on a tailgate is all I wanted to do when I wasn’t playing softball or showing cattle. There’s almost nothing better than just hanging with great people under the moonlight trying to catch a big ol’ cat. Along with those fishing adventures usually comes a fire pit and what’s the best thing to do over a fire?! Yup, you’ve guessed it… make some s’mores!! I love my marshmallows super crispy on the outside and melting goodness in the middle slapped between two pieces of graham cracker and a slice of chocolate… hmm… I need a bonfire in my life soon. How do you take your marshmallows when you’re making s’mores??

Well, sometimes you just can’t go outside and light a fire whenever you are craving s’mores. That’s why these Soft Butterscotch S’more Cookies are pretty much the next best thing. Maybe besides these S’more Bars that is or even a little dose of some spiked s’mores with these Bailey’s Lucky S’more Bars. Either way… these will satisfy your cravings — for a little while 🙂

Honestly, when I first made these… I didn’t even want to bake them. I just wanted to eat the cookie dough as is! Seriously! Fantastic! We’re talking it’s my new favorite cookie dough. Forget that go-to sugar cookie or chocolate chip cookie dough that you always make. This dough. It’s simply…ahhhhhhh-mazing in my book! Next time, I think I might just skip the baking part and leave the dough in the fridge to snack on. I’m not even joking guys, the graham crackers in this dough just takes the normal cookie dough to another level that I’m so happy I found. If you don’t believe me, just try it for yourself and let me know what you think!

If the dough is able to make it on to the oven, you’re in good shape. Once the cookies are half baked you pull them out and place a few mini marshmallows on top and now you’ve got yourself a serious ooey gooey s’more cookie. The butterscotch chips give the s’mores something a little different… not a bad different either! Don’t just take my word for it.

Make them.

Eat them.

Hide them from loved ones.

Ohh. PS. If your marshmallows run over the sides of your cookies when baking… scrape the marshmallows off once they come out of the oven… and eat them.. don’t throw them away! Delicious!

Soft Butterscotch S'more Cookies

2014-05-12 20:31:09

Yields 36

A soft and chewy Butterscotch S'more Cookie is a perfect alternate for those s'more cravings you've been having! Forget the fire, just light your oven!

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

3/4 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cup flour
1 cup (1 full sleeve) graham cracker crumbs
1/2 teaspoon baking soda
1 1/2 cup butterscotch baking chips
1 cup mini marshmallows

Instructions

Preheat oven to 375*F
In a mixing bowl, fitted with the paddle attachment, cream together the butter and sugars until smooth.
Add the egg and vanilla, mixing thoroughly.
In a sifter combine the flour and baking soda.
Add sifted flour mixture and graham cracker crumbs, mixing well.
Stir in the butterscotch chips.
With a cookie scoops (or spoon) place dough onto cookie sheets.
Bake at 375*F for 6-8 minutes and remove from oven.
Quickly place a few marshmallows on the tops of each cookie and return to oven to finish baking 2-3 minutes.
Remove from oven and let cool on wire racks.

Notes

**No 375* is not too hot. If you bake at 350* your cookies will spread too much**
**Yields 2.5-3 dozen cookies depending on size**
**Cookies may stick together if marshmallows become sticky melted and not crusty melted--I like mine sticky on the cookie :)**

From Gate to Plate http://fromgatetoplate.com/

So you’re not done looking for Memorial Day ideas are you?! I sure hope not because my friends have some to share with you below!

View all of the other Kick Off to Summer Week 2014 participants for more Memorial Day ideas!

Soft Butterscotch S’more Cookies by From Gate to Plate
Crunchy Peanut Butter Cookies by Keep it Simple, Sweetie
Patriotic Quinoa Salad by It’s Yummi
Salmon Burgers by The Haas Machine
Summer Letter Set by Summer Scraps
Creamy Corn Salad by Forty Eighteen
Classic Potato Salad by Clarks Condensed
Mini Cake Mix Sandwich Cookie Bites by Lady Behind The Curtain
Grilled Stuffed Flank Steak by Love in the Kitchen
Sun-dried Tomatoes – How to by Food Lust People Love

Thanks for stopping by and visiting!!

Did you miss Monday’s Kick Off To Summer Post? Well you will not want to miss it! I shared these Margarita Grilled Shrimp Skewers and a Pick Your Plum giveaway. Now run along… go check them out!

Strawberry Margarita Cupcakes #Bloggerettes

April 21, 2014 by Lauren 7 Comments

Strawberry Margarita Cupcakes. Packed with all the goodness minus the hangover the next day!

I enjoy a great margarita; on the rocks with extra salt please. I usually don’t do fruity margs either… just straight up lime! I usually don’t get to drink margaritas very often. I rarely go out to eat and most the time you can’t find a really good margarita without going to a Mexican restaurant. I do love me some chips and queso though.. what about you??

Cinco de Mayo is one holiday that I celebrate stickly for the drinks. Okay, may not so much any more because I’m getting old and one alcoholic beverage will give me a hangover the next day. Seriously, what happened?? I used to be able to hold my own (very well if I might add), but now… one drink and I’m hungover. It’s no fun either.. so I pretty much just gave it all up.

Just because I have given up partaking in the actually drinking festivities during Cinco de Mayo doesn’t mean I have given up the flavor!! I am loving these Strawberry Margarita Cupcakes. The flavor of a true margarita comes out in the cupcake and then top them off with a little strawberry and tequila buttercream frosting… yes it’s just pretty much awesome. Honestly though… buttercream of any flavor is amazing, but that’s a totally different topic.

A light, very moist, strawberry packed, tequila flavored cupcake with a strawberry tequila buttercream. No need to say any more. Lets just get to the cupcake!

Strawberry Margarita Cupcakes

2014-04-20 20:40:39

Yields 30

A margarita flavored cupcake without the hangover the next day!

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Prep Time

20 min

Cook Time

20 min

Total Time

1 hr

Prep Time

20 min

Cook Time

20 min

Total Time

1 hr

Ingredients

Cupcakes
1 cup butter, softened
1 3/4 cup sugar
4 eggs
2 teaspoons vanilla
2 tablespoons lime juice
2 1/2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cup milk (see notes)
1 1/2 cups strawberries, hulled, finely diced
1/4 cup tequila
Buttercream
1 cup butter, softened
3-4 cups powdered sugar, sifted
1/2 teaspoon lime juice
1 tablespoon tequila
1/4 cup strawberries, drained thoroughly

Instructions

Preheat oven to 350*F and line a cupcake tin with papers.
In a mixing bowl, cream together the butter and sugar.
Add the eggs, one at a time, mixing well.
Add the vanilla and lime juice.
In a sifter, combine the flour, baking powder and salt.
Mix in the dry ingredients.
Next, add the milk, mixing thoroughly.
Add the strawberries, followed by slowing adding the tequila.
Mix until incorporated.
Spoon mixture into cupcake papers 2/3 full (I used my cookie scoop).
Bake at 350*F for 20 minutes or until tests done.
Remove from oven and allow to cool completely on a wire rack.
Buttercream
In a mixing bowl, cream the butter until smooth.
Gradually add 3 cups sifted powdered sugar, 1/2 cup at a time.
Next, add the lime juice, tequila and strawberries.
Adjust consistency to your liking by adding more sifted sugar or milk.
Assembly
Once cupcakes are cooled completely, place butter cream in a piping bag (or ziplock bag with a corner cut out) fitted with a star tip.
Pipe the frosting onto each cupcake.
Top with a strawberry or slice or lime.
Serve!

Notes

**I used frozen strawberries from the garden, therefore I had lots of juice. I measured the amount of juice and then added enough milk to make the required 1 1/4 cups milk**

From Gate to Plate http://fromgatetoplate.com/

If you enjoyed my Cinco de Mayo inspired dish, head on over to see what my Bloggerette ladies have done!

Mint Limeade by Rickabamboo
Mexican Grilled Pizza by Keep it Simple, Sweetie
Strawberry Margarita Cupcakes by From Gate to Plate
Decorative Piñatas by We Like to Learn as We Go

Thanks for stopping by and visiting, but before you go… tell me, what’s your favorite thing about Cinco de Mayo??

Baileys Lucky S’more Bars

February 28, 2014 by Lauren 15 Comments

A s’mores bar layered with a thick graham cracker crust, a spiked fudgy brownie and Lucky Charms marshmallows. You can thank me later 🙂

With a little inspiration from my bestie, I was able to decide on my final St. Patrick’s Day dish for Luck of the Irish Week. I had all sorts of ideas and St. Patrick’s Day ingredients laying around, but I just couldn’t decide on what exactly I wanted to make. So with a little brainstorming with my bestie {sorry for bugging you while you were working 🙂 love you}}, I decided on these Baileys Irish S’more Bars…. but they’re actually more like a S’mores Brownie Bar… I also couldn’t figure out what to call them either… super indecisive today 🙁

Anyone who knows me, should know that I’m a huge fan of bonfires and s’mores. What’s not to like? Cooler of beer, tailgates, some of my closest friends, chocolate, and gooey marshmallows. Yum, yeah that sounds pretty awesome to me. Anyone want to join me for a bonfire in the snow?!

PS. The weatherman is calling for up to two feet in the next week. Ugh. Spring where are you at?!

While I was out shopping the other day, I ran onto (which they have always been there) some plain Lucky Charms marshmallows. I just had to get them because with St. Patrick’s Day coming up… I knew they’d be perfect!

When I got home though… that’s when I couldn’t make up my mind on what I wanted. The bestie suggested a S’mores Bar and I instantly thought, Baileys Brownie. I mean what’s St. Patty’s without Baileys? Or is that green beer?? Yeah, I don’t know either.

These bars start out with a nice thick layer of graham cracker crust, followed but a fudgy Baileys infused brownie and topped with marshmallows. The brownie layer is made with semi-sweet chocolate chips instead of cocoa like my Fudgy Brownies, but still the best part is then…… Baileys of course. Can’t you tell I’m just a huge Baileys fan?? **If you don’t have Baileys on hand or just want to make a non-spiked version, just just milk instead**

I was a little worried when I was throwing this together. I thought maybe the crust would be too dry, the brownie would be under cooked and the Lucky Charms marshmallows would melt too much. Luckily, none of those things happened! They turned out perfectly delicious!

So when you’re throwing your St. Patty’s Day party or heading over to your friends, be sure to take this with you! I promise, they won’t last very long… which can either be a good thing or bad thing. Whichever way you want to look at it 🙂

Happy St. Patrick’s Day ya’ll! Recipe Card

Baileys Lucky S'more Bars

2014-02-27 21:54:27

A thick graham cracker crust with a spiked fudgy brownie in the middle and topped with toasted Lucky Charms marshmallows.

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Prep Time

10 min

Cook Time

45 min

Prep Time

10 min

Cook Time

45 min

Graham Cracker Crust

3 cups graham cracker crumbs
1/4 cup sugar
3/4 cup butter, melted

Baileys Brownie

1/2 cup butter
1/2 cup semi-sweet chocolate chips
2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1/4 cup Baileys Original Irish Cream
12 ounce bag mini marshmallows (16 ounces is fine also)
2 cups Lucky Charms marshmallows

Instructions

Preheat the oven to 350*F.
Line a 9x13 baking pan with aluminum foil and grease.

Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs and sugar.
Stir in the melted butter.
Pour graham cracker mixture evenly into prepared pan; press down the crumbs to make the crust.
Bake at 350* for 15 minutes or until it starts to turn brown.
Remove from oven and set aside to cool.

Baileys Brownie

In a microwave safe bowl (or measuring cup) combine the butter and chocolate chips.
Microwave for 30 seconds at a time, stirring between each interval until melted.
In a medium mixing bowl, fitted with the paddle attachment, combine the chocolate mixture and sugar, mixing thoroughly.
Add the vanilla and eggs, one at a time.
Next, mix in the flour, JUST until incorporated.
Then stir in the Baileys.
Pour batter (will be thick) over semi-cooled to cooled crust.
Bake at 350* for 20-25 minutes or until just barely done
Remove from oven and turn on your broiler.
Sprinkle the brownies with mini marshmallows and top with the Lucky Charms marshmallows.
Place (the now) s'mores bars under the broiler and allow the marshmallows to brown (not burn). This will take roughly 3-5 minutes
Cool completely before cutting.

Notes

**If you want to make a non-spiked version simply substitute milk for the Baileys**

From Gate to Plate http://fromgatetoplate.com/

Now that you’ve seen my final Luck of the Irish Week hurrah, you should head over to see what the other ladies have shared 🙂

Chocolate Chip Irish Cream Waffles by theBitterSideofSweet
Colcannon Mashed Potatoes by Clarks Condensed
Shamrock Cream Cheese Cookies by Organized Island
Triple Chocolate Drunken Cookies by The Plaid & Paisley Kitchen

Thanks for sticking with us for Luck of the Irish Week! If you’re just now stopping by here’s what you’ve missed this week…

Baileys Irish Peanut Butter Blossoms

Shepherds Pie

Dublin Coddle

**Signing out**

This recipe may be linked up within these Linky Parties!

Spicy Chocolate Bundt Cake #BundtBakers

February 20, 2014 by Lauren 17 Comments

Are you wondering what in the world could #BundtBakers mean? Well, I’m here to tell you that I have joined a group of ladies who are fun-loving-Bundt-cake-baking-fanatics who like to create a new Bundt each month while following a monthly theme or ingredient. Maybe the word “fanatics” if over used there in that sentence, but let me tell you from what I have gathered they are some Bundt loving ladies! 😛 I am all sorts of excited to have jumped in on the fun this month and for months to come as well! I hope you’ll enjoy the Bundt ride with me!

Now lets get to it…

We have nine fabulous cakes for the #BundtBakers this month, and it is all about chocolate. That is right, our theme and ingredient of choice is chocolate. We’ve got milk, semi sweet and dark chocolate. In the cake, in the glaze and in every way you like it! All baked to perfection in delicious Bundt cakes.

For my debut… and to highlight chocolate, I have created a Spicy Chocolate Bundt Cake. You really can’t go wrong with sweet and spicy. It’s one of my favorite… kind of like sweet and sour or sweet and salty… yup okay maybe I’m more of a sweet and salty type girl, but I love my spicy too.

There’s just enough cayenne pepper in the cake and the glaze to give you just a hint of heat that hits you at the back of the throat.. every once in awhile because it’s not in every bite. {Don’t take that out of context either, jeez what were you thinking!}

This Bundt cake is sure to satisfy anyone’s chocolate craving with a hint of heat for a spin on a classic chocolate Bundt cake. Recipe Card

Spicy Chocolate Bundt Cake

2014-02-19 20:04:11

Serves 16

The perfect combination of sweet and spicy... with just a hint of cayenne pepper

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Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Ingredients

6 ounces semi-sweet Baker's Chocolate Bar, shaved
2 1/4 cup all-purpose flour (Gold Medal Flour)
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cayenne pepper
1 cup brown sugar
1 cup white sugar
3/4 cup butter
1 teaspoon vanilla
4 large eggs
1 cup milk

Spicy Chocolate Glaze

2 ounces semi-sweet Baker's Chocolate Bar, shaved
1/4 cup butter, melted
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2- 2 cups powdered sugar, sifted

Instructions

Preheat the oven to 350*F and grease a 12-cup Bundt cake pan.
In a medium mixing bowl, cream the butter and sugars.
Add the eggs, one at time, mixing well after each addition.
Mix in the vanilla.
Cream in the melted chocolate to the butter mixture.
In a sifter combine the dry ingredients: flour, cinnamon, baking soda, salt, and cayenne pepper.
Gradually sift in the dry ingredients alternating with milk until fully combined.
Pour/spoon batter into prepared Bundt pan.
Bake at 350*F for 40-45 minutes or until a toothpick inserted in the center tests clean.
Place Bundt pan on a cooling rack and cool for 10 minutes before dumping cake onto the cooling rack.
Once inverted, drizzle with the Spicy Chocolate Glaze

Glaze

Add the shaved chocolate to a glass, microwave safe bowl and microwave for 15 seconds, stir. Continue melting the chocolate in 15 second intervals while stirring in between until melted.
In a medium bowl, add the melted butter and 1 1/2 cups powdered sugar, stirring until combined.
Add the melted chocolate.
Gradually add the milk, stir.
Add the salt and cayenne pepper.
If glaze needs thickened, add more powdered sugar 1 tablespoon at a time until desired thickness (thick enough that it's not all going to run off the cake when drizzled).

Notes

**Shaving or chopping the chocolate allows for easier melting**

From Gate to Plate http://fromgatetoplate.com/

Now that you’ve seen my chocolate creation, you should take a look at all the other yummy chocolate goodness!

Cacao Nib-Cream Cheese Swirled Triple Chocolate Bundt Cake by The Spiced Life
Chocolate Cocoa Cinnamon Bundt by From My Sweet Home
Chocolate Fudge Cake by Magnolia Days
Dark Chocolate Five Spice Bundt Cake by All That’s Left Are The Crumbs
Devils Food Mini Bundts by My Catholic Kitchen
Espresso Cake with White Chocolate Buttercream by Passion Kneaded
Orange Chocolate Bundt Cake by Basic and Delicious
Spicy Chocolate Bundt Cake by From Gate to Plate

Would you like to join in on the fun?! Here’s a little more information if you’re interested….

I’ve already told you this once, but I’m going to tell you again…. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. Each month we take turns hosting the event, which includes the super-duper challenge of choosing the “secret” ingredient {my favorite part}.

Speaking of…. this months host is Veronica from My Catholic Kitchen. I want to give her a big-ol’ 12-cup Bundt sized shout out for all of hard work this month!

If you are a food blogger and you would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com.

Thanks for stopping by and I hope you come back next month to find out what we’ve baked up with March’s secret ingredient.

Fudgy Brownies

December 16, 2013 by Lauren 8 Comments

I must send out a Public Service Announcement….

I am now a NWMSU Alumni… hallelujah!! As you can only imagine, I’m very ecstatic about that. I now hold degrees in Culinary Arts, Animal Science and Agronomy. Very diverse I know, but hey what can I say… Well rounded lol. Below are just a few pictures of my wonderful graduation day… I wasn’t going to decorate my cap, but everyone else was and I had a few gems and things lying around so I decided I’d give it a go… I will inform you that I did the stencil all free hand on paper first and then copied it to my cap… took a long freakin’ time!! The design is our school logo.

I love selfies… if you follow me on Instagram… you already know this haha.

This is my girl “Mable”… Waiting to walk in… Ohhh the anticipation lol.. Proud Aggies

My beautiful cap that I’m ohh so proud of! I love it!! Go Bearcats! Class of 2013 baby…

After the ceremony… We’re DONE!!

Okay, I’m done gloating now over graduation. I do have something else kinda awesome to share with you guys. Our Bearcat football team is headed “Back to Bama” next weekend to play for the D2 National Championship… Yay!!! Nothing like coming from power house schools. My JUCO and now my University… love them both! Good luck to all my Bearcats and maybe… just maybe… I’ll see you all next weekend on the field… me in the stands of course 🙂

So since I’m done with school, I’m practically all moved back home to good ol’ Iowa where the snow is 6 inches deep right now and they’re calling for more this week. Ugh, the dreadful Old Man Winter and the subzero temperatures. I must admit the snow on the trees are absolutely gorgeous and makes for some good bar hopping on the snowmobiles.

What else does this cold weather help with??? Me staying indoors and baking! Winter is really the only time that I’m not forced to be outside working from sun up to sun down. That’s good right?? Except well maybe my scale would disagree.

Any-who…. Everyone has a brownie recipe, but oh-my-lanta these Fudgy Brownies are to die for. They’re so moist and well obviously fudgy!! They’re like melting in your mouth! So easy and delicious. These would be perfect for anything… your next Christmas Party, tailgate, Super Bowl, Girls Night, or just to make and hide from the rest of your family so they don’t devour them before you even get any!

Seriously.

Hide them!

Look at all that gooey goodness on the inside. So perfect!

Fudgy Brownies

2013-12-16 13:04:39

Serves 16

A classic, simple, chewy, moist and delicious fudgy brownie

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
1/3 cup unsweetened cocoa
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Instructions

Preheat oven to 350*F
Grease and flour (can line with parchment paper) an 8x8 baking dish
In a large saucepan, melt the butter
Remove from heat and stir in the sugar, eggs, and vanilla. Beat in remaining ingredients. DO NOT OVER STIR
Bake in preheated oven for 25 to 30 minutes or until done

From Gate to Plate http://fromgatetoplate.com/

This recipe is participating in THESE link parties:

Less Laundry, More Linking (19)**Show Me Your Plaid Mondays (48)**Give Me The Goods (39)**Munching Mondays (18)**What’d You Do This Weekend (46)**Two Cup Tuesday (50)**Create It or Bake It (10)**Sweet & Savoury Sunday (42)**

Fresh Corn Dip

September 18, 2013 by Lauren Leave a Comment

Sweet corn season is now over in my neck of the woods. Well you can still buy it in the store, but as far as going into the field and picking it yourself… yeah that’s over for this year. Ha. Not to fool you though, my refrigerator is still full of fresh sweet corn that we picked right before the temperatures took a toll on the plants.

I’ve been saving the corn for football season–tailgating baby, it’s what we love to do!! 🙂

Boy, am I glad that I did.

I spent this past weekend hanging out with some of my good friends down in Kansas City getting ready for the big game… You know the Cowboys ~~“America’s Team”~~ came to town so it was going to be a good show. End game… Chiefs won!! They’re looking promising this year–hope they keep up the good work!!

Our plans were to go all out with all sorts of appetizers and finger foods, but we got invited to a catered party so instead of taking food to the game I just made a few things for the house after the game. This fabulous Fresh Corn Dip was one of them that I prepared. I had never made it before, let alone ever ate Corn Dip. I texted up my bestie and asked her what her base for the dip consisted of…

Rotel/sour cream/mayo/shredded cheese.

That was her reply.

Psh, how hard could that be?

Exactly, not that hard at all!!

I threw my big pot of water on the stove to get ready for my corn and gathered my other ingredients. I already had everything on hand so that made things really easy haha!!

After I cooled out the corn, I cut it off the cob and went to work using my magic… hence “throw in this and throw in that”.

Don’t leave just because I said I’m a “throw in this and throw in that” type of girl… it works! Trust me.

This dip is amazing. So delicious!!!

Just give it a try and even if you don’t have fresh corn you can grab a can off of the shelf or if you’ve frozen up some corn you can use that as well.

Fresh Corn Dip

2013-09-16 21:04:15

Out of this world...

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

4 cups (9 ears) fresh sweet corn, shucked & silked
Water
2 tablespoons olive oil
1/2 cup onion, chopped (I used red for color)
10 oz. diced tomatoes and chilies
1 1/4 cup mayonnaise
1 cup sour cream
2 teaspoons pepper
1/2 teaspoon garlic powder
12 oz. shredded Colby-Jack cheese
Tortilla Chips

Instructions

Bring a large pot of water to a rolling boil. Place the shucked and silked ears of sweet corn in the boiling and cover with a lid. Cook for 10 minutes and shut the heat off. Continue cooking for another 5 minutes. Remove corn and place in cold water to stop the cooking.
Cut the corn kernels off the cob by placing the "top end" on the plate and with a knife cutting only the kernels (do not cut into the cob because that will leave your corn tasting like cob). After you've cut the kernels off, using the knife scrape down the cob to remove the milky substance. Place corn in a large bowl.
In a saucepan heat olive oil and sauté the chopped onion until transparent.
Mix onion and remaining ingredients with corn.
Place into serving bowl and refrigerate at least an hour.
Serve with Tortilla Chips

Notes

**You can also use fresh diced tomatoes, peeled, and fresh chopped jalapenos instead of Rotel**

From Gate to Plate http://fromgatetoplate.com/

Jalapeno Beer Cheese Soup #10DaysofTailgate + Giveaway

Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze #BundtBakers

Beef Tenderloin Crostini with Horseradish Cream and Crispy Onion Straws

Soft Butterscotch S’more Cookies {Day 2} #KickOffToSummerWeek2014

Strawberry Margarita Cupcakes #Bloggerettes

Baileys Lucky S’more Bars

Spicy Chocolate Bundt Cake #BundtBakers

Fudgy Brownies

Fresh Corn Dip

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