Category Archives: Recipe

Egg Roll in a Bowl {recipe}

egg roll in a bowl recipe
If I had to pick one type of food to eat every day for the rest of my life it would be Chinese. Hands down. No questions asked. No take-backs. I love Chinese food. J knows that he can always get me to vary from our meal plan if he offers to pick up Chinese food.

I’m also a pretty picky Chinese food junkie. I’m specific on what I want my beef and broccoli to taste like. There’s one restaurant in town and their beef and broccoli is the worst. Do you remember the frozen meals with salisbury steak? Yep, that’s what their meal taste like. Awful!

So if he’s going to bribe me with Chinese food then it has to be from my favorite place who’s beef and broccoli is amazing. Also, their crab rangoons taste like actually crab rangoons.

One of my favorite items to get is the egg roll. But again, I’m picking. I don’t want it dripping with grease and I want to be able to taste the meat inside. And if I bite into it and all of the stuffing comes out then I’m pretty bummed.  Usually I get tired of the fired shell, so I cut open my egg rolls in dump them in a bowl.  I know, I know, I’m crazy!  Egg roll in a bowl?  But it’s so good!

Now J and I have been trying to eat healthier, and Chinese food isn’t really the best thing to get for that. So I’ve been having withdrawals. I need my fix.

I found a couple different versions of an egg roll in a bowl on Pinterest and it sparked my interest. I wanted to keep it healthy, light on fat and Carbs so I went with my own version.
egg roll in a bowl
easy lunch idea

I have to say it’s amazing. So so good! I even boxed up my leftovers and am having them for my lunch the next few days. Want to know the best part of this recipe? It’s super easy to prepare. No frying, no wonton wrappers, nothing.

Everything is prepared in one pan, too. So minimal cleanup, which is my favorite.
egg roll in a bowl for lunch
meal prep ideas

I swapped out sausage for lean ground turkey from the original recipes. There is a little different taste, but I still love it. To me, it feels healthier.

What’s your favorite type of food? 

 

For more easy recipes, check out my recipe page.

 

Egg Roll in a Bowl
Serves 4
A healthier version of an egg roll
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 lbs. lean ground turkey
  2. 1 package dry coleslaw mix
  3. 1/2 cup low sodium soy sauce
  4. 1 t. ginger
  5. 1 1/2 t. garlic powder
Instructions
  1. Brown turkey and drain off any grease.
  2. Mix soy sauce, ginger and garlic powder together.
  3. Add coleslaw mix to skillet with turkey.
  4. Pour soy sauce mix over skillet.
  5. Stir to combine.
  6. Cook on medium heat for 5 minutes, stirring occasionally.
Adapted from Mostly Homemade Mom
merelynne http://merelynne.com/

 

Freezer Lemon Pepper Chicken for the Slow Cooker

*Affiliate Disclosure: Please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. You will not pay more when buying a product through my link.

slow cooker lemon pepper chicken, freezer meal, freezer friendly

I’m not sure about your family, but we get in a dinner rut a lot around here. I feel like I make the same 5 dishes over and over again Sometimes it’s with chicken, hamburger or turkey meat, but overall it’s the same meal. I know why I always tend to make them too…

They’re easy to prepare.
They don’t require a ton of different ingredients.

I wanted to break out of our shell. Try something new for a change, but it had to fit my criteria for an easy dinner.

On Wednesdays we drive 30 minutes one-way to go bowling every week. We have to leave the house no later than 5:45 to make it there on time. So I prefer a slow cooker meal those nights. I pop the ingredients in the crock pot in the morning and then J can finish up when he gets home a little before 5. That way when I walk in the door I’m not rushing around making dinner.

I hate feeling rushed!

I always get flustered and end of forgetting something.

With a little prep time I pulled together an easy slow cooker meal for this week. On Sunday I prepped a freezer bag full of chicken and a few ingredients, popped it in the freezer then the night before I pulled it out to place in the fridge. That’s all it took for a freezer lemon pepper chicken meal. Simple.

Remember my criteria for a good weeknight dinner?  This one fits them all!

It’s easy to prepare.

It doesn’t require a lot of ingredients.

I also love my slow cooker.  I got as a gift a few years ago and it has earned every penny it costs!  I love that it has a timer, so I can set it to low for 6 hours and then it automatically switched to the keep warm setting.  No more burnt or overcooked dinners!  Here is a Hamilton Beach slow cooker similar to the one I have.  This one is great because it has a strap to seal the lid when traveling.   

freezer lemon pepper chicken slow cooker

Freezer Lemon Pepper Chicken
Serves 2
An easy freezer meal that can be popped into the slow cooker.
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Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Ingredients
  1. 2 chicken breasts
  2. 1 T. lemon juice
  3. 1/4 c. low sodium soy sauce
  4. salt and pepper to taste
Instructions
  1. Place the ingredients into a freezer storage bag
  2. Seal, pressing out any air
  3. Freeze.
  4. The day before preparing, place in the fridge to thaw.
  5. Cook on low for 4-6 hours.
merelynne http://merelynne.com/

Easy Slow Cooker Ravioli

Easy Slow Cooker Ravioli Recipe

On a night that I know I’m going to be late, I always turn to my trusty slow cooker.  The other night I had a hair appointment that I desperately needed.  It may have been close to a year since my last haircut. A year, people!  That’s bad.  One of my favorite go-to slow cooker recipes are the ones that don’t take 8 hours to cook.

I mean, don’t get me wrong.  I do love an all day recipe.  The house always smells delicious and dinner is always perfect.  But sometimes it’s hard to remember to start dinner in the morning.  With being pregnant, my mind is falling apart.  I need a little help every once in awhile.  When I forget about having a long night then I need a dinner I can start on my lunch break.

I have discovered gold. Seriously! This is one of the best dinner recipes I have come across in a very, very long time.

I adapted this slow cooker ravioli recipe from The Country Cook.

I made it a little easier for me by making it only need 2 ingredients.

You can stick with the original, which is very good. I’ve made it before and we liked it, but I’m lazy and like to make it less work for me.

Here’s what you need for the easiest slow cooker ravioli recipe:

1) one bag of frozen ravioli (either cheese or beef will do – you could mix by doing 1/2 beef and 1/2 cheese)
2) 1 jar of pasta sauce
optional: garlic powder and pepper

You can use either white or red sauce with this recipe. It’s whatever your family prefers. I like lots of garlic flavoring, so I usually add about 1/4 teaspoon to my sauce along with some extra pepper.

Really the options are endless, you could add red pepper flakes, too. I’ve done that and it was still amazing.

Here’s how to prepare:

Put a Reynolds slow cooker liner in the crockpot

slow cooker ravioli
Place frozen ravioli in the slow cooker

crockpot ravioli
Add sauce and extra seasonings

slow cooker ravioli recipe
Stir to cover ravioli with sauce
Cook on low for 5 hours or high for 3 hours

That’s it. Super simple!

I usually serve mine with a little Italian bread and salad or extra veggies.

I don’t get paid to promote the slow cooker liners, but if you aren’t using them already, you have to start! They are lifesavers! Clean-up is so much easier with them.

I bought a dishwasher safe slow cooker so the pot could be washed, but by the time you add it in the dishwasher you don’t have room for anything else. So now with these liners I save my space in the dishwasher and don’t have to wash by hand.

Crescent Roll Pizza Recipe

Crescent Roll Pizzas

The other night on my way home I called J to see about what time he was going to be getting off work.  He sounded frantic and mad on the phone.  He had stopped at a gas station to fill up and now his truck wouldn’t start.  I rushed to him thinking that I could help, but in reality, knowing there was nothing I could do.  

After about 10 minutes of messing with it after I arrived, I’m still not sure how long he was trying to get it started before I arrived, the truck started.  Then died.  Then started again.  After a few minutes of idling we were able to pull away.  He drove two doors down to our local mechanic, who luckily was still open … for about 5 minutes.

We told them what happened, left his keys and then headed out the door.  At this point, I was starving. So was J.  I asked him about dinner and we decided on pizza.  You see…

…J and I both love pizza.  Him a little more than me, but it’s always one of our go-to dinner ideas.  Usually we would just call a pizza place and place an order for delivery, but lately we’ve been more mindful of our budget.  We headed home to try to put together a dinner that would hit the spot.  I had all of the fixings for pizza, except the crust and I was NOT about to make a homemade pizza crust.

Crescent Roll Pizzas Recipe

I found a package of crescent rolls in the fridge and the next thing I know we were eating delicious crescent roll pizza.

They were delicious!

We used ground turkey and sausage in ours, but the stuffings are limitless with these little bad boys.  You could use pepperoni, green peppers, tomatoes, ham, only cheese… whatever. The sky’s the limit!

Here’s what you need for these super easy crescent roll pizza:

1 package of crescent rolls
shredded cheese – any will do, we used mozzarella and sharp cheddar
toppings – you can use anything really, we had ground turkey and sausage –  make sure it’s cooked through
pizza sauce
butter, melted
garlic bread topping
Italian seasoning
Oregano

Preheat your oven to 350 degrees.  Spray a cookie sheet with cooking spray.  On a prep surface, I used a cutting board.  Unroll your crescent rolls.  Pile some cheese inside, about 1-2 Tablespoons per roll, but you can use as much as you want.  Top with your meat or toppings of choice.  Roll up and pinch the dough to seal any openings. You don’t want any cheese or toppings to fall out!

Crescent Roll Pizza Recipe

pinwheel pizza

Melt your butter and brush on top of the rolls.  Sprinkle garlic bread topping and your other seasonings on top.  Bake for 10 minutes.  

Crescent Pizza Recipe

Heat up your pizza sauce and pour into a little serving dish.  Enjoy!

J smothered his with pizza sauce, while I dipped mine.  It’s whatever you want.  By the time I finished snapping pictures of the final product, J had already devoured two of these!  I just kept hearing him go on and on about how good they were.  Of course I was busy trying to get a good shot so my mouth was watering by the time I sat down.

Crescent Roll Pizza

Buffalo Chicken Manicotti Recipe

stuffed chicken manicotti recipe

O.M.G. This Buffalo Chicken Manicotti has to be one of J and mine favorite meal.

It’s sooo good.  I mean, seriously, it’s that good.  I love pasta and J doesn’t so for me to get my pasta fix I usually have to find a way to add some kick to it.  Then he’ll be happy.

I made a buffalo chicken lasagna roll-up not too long ago and it’s a very similar recipe, just different noodle.  I have to get creative to get pasta!  I’ll have to share that one with you at some point.  I used Simply Gloria’s recipe as a starting point and made my own tweaks to it.  I am not a big fan of having to purchase a ton of ingredients or having to spend too much time in the kitchen.  I actually made the recipe just as Gloria does and it’s delicious.  But this time around, I took a few shortcuts.  It was still just as good and J couldn’t tell the difference.

I am not a big fan of anything spicy, so I usually start out making a normal dish then divide it in 2.  I add buffalo sauce to J’s portion and keep mine as is.  They are both delicious – well J thinks the buffalo chicken manicotti is amazing and I think my regular chicken manicotti is to die for.  So at the end we’re both happy – he gets a kick and I get my carbs!

The other night I went to make some buffalo chicken lasagna, but I of course did not have the right pasta noodles.  I did, however, have some manicotti shells leftover from another dish.  So I had my bright light bulb moment and this recipe was born.

buffalo chicken manicotti

I start by poaching chicken and then shredding it using my KitchenAid mixer with the paddle attachment.  It’s so much easier and faster then trying to shred by hand using two forks.  I usually end up giving up after a few seconds and burn my hands to use my fingers.  So this way, I don’t burn myself and don’t have to have a lot of patience to get the job done.

I purchased jar Alfredo sauce (gasp! I know).  It was a lot easier and quicker to use then having to mess with making my own cream sauce.  I just heated the sauce on the stove and added in a bit more of pepper to taste.

Combine the shredded chicken, cream cheese, and mozzarella.  Once it’s mixed well divide the mixture into two.

buffalo chicken manicotti

In the second bowl add the buffalo sauce and stir well.  If you want the whole recipe to have buffalo sauce then go ahead and keep it all in one bowl.

Cook the manicotti noodles for about 5 minutes because it will finish cooking in the oven.  Drain and set on paper towels to remove any excess water.
buffalo chicken manicotti

This is the fun part!  A little messy, but so fun!  You want to take a spoonful of the chicken mixture and start stuffing into the manicotti shells.  You want to make sure they are stuffed to the brim.  Any excess pasta showing on the inside will just harden in the oven.  Do this with both the regular chicken mixture and the buffalo chicken mixture.
buffalo chicken stuffed manicotti, pan

Take a little of the Alfredo sauce and cover the baking pan.  Lay the stuffed noodles in the pan.  Once they are all placed, take the remaining Alfredo sauce and cover the pasta noodles.  You want to make sure everything is nice and covered to prevent them from hardening in the oven.  Plus the liquid will help the noodles finish cooking while it’s baking.

buffalo chicken manicotti

For the buffalo stuffed ones, I drizzle a little extra buffalo sauce on top before baking.  Bake for about 25-30 minutes at 350 degrees.

buffalo chicken manicotti

Ingredients for stuffed buffalo chicken manicotti:

12 manicotti noodles, cooked and drained
2 chicken breasts, poached and shredded
1/4 cup buffalo sauce (can add more or less to your taste)
1 jar of Alfredo Sauce
1/2 package (4 oz.) package cream cheese, divided
2 cups shredded mozzarella

Directions:

  1. Add manicotti pasta to large pot of boiling water, let cook for 5 minutes and then drain.  Place noodles on paper towels to remove any excess water.
  2. Heat Alfredo sauce on stove on medium heat.
  3. In large mixing bowl, add shredded chicken, cream cheese and mozzarella cheese.  Mix well
  4. Divide chicken mixture in half and place second half in another bowl.  Add buffalo sauce and mix well to combine.
  5. Put a spoonful of Alfredo sauce on bottom of baking pan and spread to cover.
  6. Stuff manicotti noodles with chicken mixture – half with buffalo chicken mixture and the other half with the regular chicken mixture.
  7. Spread remaining Alfredo sauce on top.
  8. Bake for 25-30 minutes at 350 degrees.

crockpot meatballs – only 3 ingredients

3 ingredient crockpot meatballs

For Christmas this year we spent it with J’s family in St. Louis.  We had a blast!  I might have mentioned this before, but luckily my family and J’s family are both easy going.  So we switch holidays each year.  This year was Thanksgiving with mine and Christmas with his.  Next year, we’ll switch.  I love not having to drive across the state on Christmas morning.  It’ll make life so much easier when we have our little boy.

The weekend before Christmas is when we got together with my family.  My cousins came into town and we all headed over to my Grandma’s.  We had a huge, HUGE feast.  Everyone brought at least one dish to contribute, which made it a lot easier.  This year I brought my go-to meatballs.

Whenever we have a family gathering or a get-together with friends I always volunteer to bring meatballs.  I have two reasons for my go-to appetizer. First, they are always, always a hit!  Everyone loves them and they usually disappear within minutes.  Second, they are the easiest appetizer to make.

For Christmas with my family, I of course volunteered to bring meatballs.  I mean, why wouldn’t I bring the best dish there?!  I started them a few hours before we left for Grandma’s and didn’t even have to think about them once while they were cooking.  That’s my kind of dish.

crock pot meatballs, 3 ingredient meatballs

3 ingredient, crockpot meatballs:

1 – 2lb bag of frozen meatballs

1 – 18oz. bottle of BBQ sauce

1 – 18oz. jar of grape jelly

Place all ingredients in the crockpot, stir well to mix and then cover.  Cook on high for 3 hours then switch to the ‘keep warm’ selection for serving.

Like I told you, these crockpot meatballs are the easiest dish to prepare and are a huge crowd pleaser.

I use the KitchenAid 6 quart slow cooker.  It makes cooking a breeze!  I set a timer for how long I want to cook the meatballs and then when time is up and automatically turns to the warm position so nothing overcooks and the meatballs don’t get cold.  It’s perfect.

Crockpot Chicken Fajitas Recipe

crockpot chicken fajitas

Mexican food is my favorite!  J’s too.  So I would be fibbing when I say that we have Mexican food at least 3 times a week.  EEK!  That sounds like a lot, but it’s just so easy to prepare, always a favorite and there are so many different ways you can mix it up.  We have enchiladas, burritos, tacos, fajitas, taco salads – you name it and we’ve probably had it in the past 2 weeks.

Plus, Mexican food is so error-proof that J helps me out with it a lot of nights.  He usually gets off of work about an hour before me, so he can go home and start dinner so that it’s mostly ready by the time I get off.

Have I told you how J and I are really like 80 year olds?  We eat dinner before 6 and are usually in bed by 8:30 each night.  Yep, we’re super fun!

On the nights I have a late meeting or J has a busy day I usually go to my handy-dandy crockpot for dinner.  These chicken fajitas are probably my favorite crockpot recipe right now.  Everytime I make these, they just keep getting better and better! Plus, it takes less than 5 minutes to prep everything in the morning before I run off to work and by the time we get home, dinner is served!
crockpot chicken fajitas
First, chop your onion.  I typically leave mine a little big since J isn’t a crazy onion fan like me.  That way if he wants to remove some then he can.  He still has the onion flavor, just not the hunks.

crockpot chicken fajitas

Next, chop your three bell peppers.  You can use all of one color, a mixture of colors, it’s up to you.  I usually go with what’s cheapest at the grocery store that week.  I’ve made them will all green bell peppers before and they were just as tasty!

crockpot chicken fajitas

Top the veggies with your chicken breasts.  This recipe is so easy going that you can use thawed or frozen chicken breasts.  Whatever you have on hand.  I’ve used both and the recipe always tastes the same.  Once the chicken is in place, sprinkle with your taco seasoning.  You can use store-bought kind (I usually reach for the low sodium kind) or you can make your own taco seasoning.  Check out my recipe for some really great taco seasoning here.

Place your lid on top, no need to stir or add water.  What??! No water?!?! Yep, that’s right!  Do NOT add water to your chicken mix.  Leave it alone.  There will be more than enough liquid from your onion and bell peppers to make this work.

Cook on low for 8 hours and then serve.  I love my KitchenAid slow cooker.  I can set the timer for 8 hours and then it will automatically switch from whatever temperature I have it on to warm until we get home.  That way our food doesn’t overcook or get cold.

ingredients for crockpot chicken fajitas:

1 onion
3 bell peppers
4 chicken breast
1 pack of taco seasoning (low sodium is my favorite)

Chop the onions and bell peppers.  Place in the crockpot.  Place chicken breasts on top and cover with taco seasoning.  Cook on low for 8 hours.  Remove chicken and shred*.  Place chicken back in the pepper and onion mixture, stir to combine.  Serve on tortillas or on top of a salad.

*I like to shred my chicken in my Kitchenaid mixer with the paddle attachment.  So much easier then doing it by hand with a fork!

crockpot chicken fajitas

Quick and Easy Apple Crisp Recipe {Single Serving}

quick and easy apple crisp

The other night I was seriously craving some apple crisp. I’ve been doing great with counting my macros, so I wanted something that would fit in and not derail my whole day. So I went online searching for a quick recipe…. and you know what I found? Nothing.

No simple, quick and easy apple crisp recipe existed. I took matters into my own hands. I found a few, beefed them up a bit and created my own.

My next issue was nothing was single serving. I just couldn’t catch a break! Don’t get me wrong, I would LOVE to have an entire apple crisp all for myself, but I didn’t NEED an entire apple crisp all to myself. That would just be silly.

So again, I took my new quick recipe and made into a single serving recipe. Now this apple crisp recipe is as easy as pie (pun intended!).

apple crisp recipe

Here’s what you need for this quick and easy apple crisp recipe:

1 apple, peel and diced (I used a Gala apple because that’s what I had laying around)
1/2 teaspoon ground cinnamon
1 1/2 teaspoon sugar
pinch of nutmeg
pinch of salt
2 Tablespoon brown sugar
2 Tablespoon oats (old fashioned or quick is fine)
2 1/2 Tablespoon all-purpose flour
2 teaspoon butter

Preheat your oven to 350 degrees. I used a toaster oven so I didn’t have to waste electricity on my big oven. Spray a ramekin with cooking spray and set aside.

Once your apples are diced, place in a medium-sized bowl. Add cinnamon, sugar, nutmeg and salt. Stir until it’s well combined. Pour the apple mixture into the prepared ramekin, set aside. In the same bowl (because who wants to dirty a bunch of dishes?) combine, brown sugar, oats and flour. Add the butter to the brown sugar mixture. Using a spoon or fork, cut the butter into the mixture until small chunks form.

Place the oat mixture on top of the apples. Bake for 20 minutes at 350.

quick and easy apple crisp

Enjoy!  It was tasty.  It seems like a lot because it really filled my ramekin up to the brim.  So it was a nice treat that didn’t completely undo my day.  If you are wanting to cut back on the carbs, you can leave off the brown sugar-oat topping.  It’s still tasty, but it doesn’t quite feel like the apple crisp I love.

easy apple crisp recipe

Nutrition Facts for the whole recipe: Calories 355 / Total Fat 4g / Carbs 81 g / Protein 3 g / Fiber 6 g

Buffalo Chicken Fries Recipe (RE-DO)

buffalo chicken fries

It’s been a pretty crazy week over here. I’ve been working long hours and we’ve just had a lot of stuff going on. I’ve been trying to find easy recipes to cook so we don’t have to spend all evening in the kitchen. If I get home and I’m exhausted then the chances of me cooking are pretty slim. So that means we end up going out to eat. It’s not healthy and usually not very cheap.

J and I have been trying hard to eat better and be more mindful about our spending.

At the beginning of this week we sat down and found a few easy go-to recipes for dinner. I’m not going to lie when I tell you that 2 of the recipes were for the slow cooker. That little gadget is like a gift. It’s easy to use – just put the ingredients in, set it to low and then walk away. Plus, my slow cooker bowl can go into the dishwasher (most, if not all of my kitchen items can go into the dishwasher! I’m just not a big fan of hand washing anything!).
As we were brainstorming recipes I remembered this buffalo chicken fries I had made. I pulled out my old recipe and decided to give it a green light. I even posted the recipe on here before, but it’s been close to a year ago since I made these buffalo chicken fries. I just can’t believe it! I mean, they were such a big hit with J and I actually thought they were pretty good, too. Did I forget all about them? I don’t know what made me think of them this week, but I’m sure glad I did. You can find my old recipe here, but I tweaked it a little this time around. And I have to pat myself on the back because these turned out even better than before.

Here’s my revised (and better) ingredient list for buffalo chicken fries:

6 oz. cooked chicken, shredded or cubed
1/3 cup buffalo sauce
2 potatoes, cut into slices (I used one russet and one sweet potato)
cooking spray
½ tsp. garlic powder
½ tsp. pepper
1 tsp. salt
½ cup shredded cheddar cheese
1 Tablespoon extra-virgin olive oil

Optional ingredients:
sour cream
feta cheese
chives
hot sauce

Set your oven to 450 degrees. Slice your potatoes into thin slices or wedges, place on a foil-lined baking pan that has been sprayed with cooking spray. The potatoes get pretty stuck to the foil, so I recommend spraying it down with cooking spray. That way cleanup is still a breeze! Make sure the potatoes lay flat and are not overlapping one another. Lightly spread the EVOO on top of the potatoes. You can use a pastry brush or sauce brush. Sprinkle on the garlic powder, salt and pepper. Place in oven for 15 minutes or until they start to turn golden brown and begin to get soft. Once the fries are done, remove from oven and turn the oven down to 350 degrees.

buffalo chicken fries - potatoes

Place the cooked chicken into a shallow bowl with the buffalo sauce. If you want a little more heat you can add a few drops of hot sauce. I don’t like my food too spicy so I skipped the hot sauce. Toss the chicken to cover evenly with sauce.

Cover the fries with the chicken mixture and top with cheese. Place back in the oven for about 5 minutes or until cheese is melted.
You can top with feta cheese, sour cream and chives, if you wish.

buffalo chicken fries

If you’ve seen my original recipe then you’ll notice that I cut back on the buffalo sauce. It was a bit too much last time. J likes his food pretty spicy, but even he thought it was a little overdone. I also changed the amount of chicken to 6 ounces. I try to position the chicken so that his russet potato and my sweet potato each had approximately 3 ounces of chicken.

This time around the buffalo chicken fries turned out perfect. I think I found the best recipe!

The Best Buttercream Icing

buttercream icing

Remember the chocolate cupcakes I made the other day?  Well I promised I would share the buttercream icing that goes with them.  I’m back just to give you the easiest buttercream icing ever.

My family went on and on about how great these cupcakes turned out.  I think they were a little surprised.  To be truthful, I’m a little hit or miss on my baking.  Sometimes I can turn out some tasty desserts that are hard to resist… And others I get distracted and burn my sweets.  Oops!  I try to multi-task a little too much.

classic buttercream icing

I was patting myself on the back with this one.  The finished right on time, the cooled while I blogged a little and then I whipped up this easy buttercream icing to go with.  It was not an all day affair, which is perfect for me.

Ingredients:

2 sticks unsalted butter, softened
4 cups powdered sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
3-6 teaspoons milk

In your stand mixer, place the putter and powdered sugar.  Turn to low and start to combine.  Slowly add in the salt, vanilla, and milk.  You can add more or less milk to reach the consistency you want.

easy buttercream icing recipe

I wanted something a bit stiff so that I could use my star tip to ice the cupcakes.  This buttercream icing would be perfect for cookies, cake, and other sweets.  You could even add another flavored extract into the icing for a little something different.  I’m thinking a little mint would be really fresh for a summer treat. The possibilities are endless!

chocolate cupcake with buttercream icing

Adapted from i heart naptime.