Biscoff Cupcakes with Biscoff Buttercream Frosting

Biscoff Cupcakes with Biscoff Buttercream Frosting... say that three times fast.

Now take a bite of this cupcake and try saying it.

I made these cupcakes last weekend for my sister-in-law Lizzy's birthday.  I had considered making cake balls but then remembered two things:  1) I had a jar of Biscoff spread in the pantry and 2) Lizzy used to have her dad bring back Biscoff cookies from his Delta flights (way back before you could buy them at the grocery store).  The internet provided me with a recipe for which I had all of the ingredients on hand, so it was decided - cupcakes!

The result - AMAZING.  These might be the best cupcakes I've ever made.  Hubby could not stop raving about them (and he usually only raves about something he's made... hah!).  Lizzy and family loved them.  I can't wait to find an opportunity to make them again!

Biscoff Cupcakes with Biscoff Buttercream Frosting

Recipe Courtesy of "Plain Chicken"

Ingredients:
for the cupcakes:

- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup Biscoff spread
- 4 eggs
- 1 box Golden Butter cake mix
- 2/3 cup water







 For those of you who don't know - this is what Biscoff spread looks like.  You can find it in the peanut butter aisle near the Nutella, or order it online at the Biscoff store.

for the frosting:
- 2 sticks (1 cup) unsalted butter, softened
- 2/3 cup Biscoff spread (should finish off the jar)
- 4-6 cups of powdered sugar, sifted
- up to 1/2 cup heavy whipping cream

Directions:
for the cupcakes:
- Preheat your oven to 350 degrees Fahrenheit.
- Line two cupcake tins with cupcake liners, spray with nonstick spray.
- In a large bowl, with a hand-mixer, beat on medium speed 1 stick unsalted butter with 1/2 cup Biscoff spread until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add cake mix and water and beat on medium-high for two minutes.
- Fill cupcake liners with batter about 2/3 full.  Bake for 18-20 minutes (until toothpick inserted into center of cupcakes emerges clean).  Cool for ten minutes before removing from pan onto racks, then cool completely.

for the frosting:
- Using your stand mixer fitted with paddle attachment, cream together 2 sticks unsalted butter with 2/3 cup Biscoff spread.
- With mixer on low speed, begin adding powdered sugar, one cup at a time, beating completely until well-mixed.  After third cup of sugar, add 1/4 cup of whipping cream.  Continue adding sugar and whipping cream as needed until you reach desired consistency.  The recipe called for 6 cups of powdered sugar; however, I only needed 4.
- Pipe frosting onto cooked cupcakes.  If desired, top with crumbled Biscoff cookies.

- Devour.

RAOK - Sam's Club

My random acts of kindness today revolved around a trip to Sam's Club.  The first was offering to take an empty shopping cart from a gentleman who had just finished unloading his groceries in the deluge of rain.  Such a simple act that benefits everyone - including the store!  The second was that I sent an e-mail to Sam's Club commending the service of an employee there.  I hope that Juanita, the lovely lady at the jewelry counter who checked me out in spite of not buying jewelry, is commended by her employer for providing excellent service!

Random Acts of Kindness - Catch Up

I plan to post a blog entry for each random act of kindness I perform each day.  As I've just decided to do so, I want to catch you up on what I've done so far:

1)  Sent a $100 Discover gift card to a friend from college who will be undergoing hip replacement surgery in the next few months and humbly asked for help with her living expenses, here:  http://www.giveforward.com/ericashipfund.  I was impressed by how incredibly brave she was to admit her coming financial struggles to the world via the Internet and trust in God to provide.  I have full confidence that He will provide and that Erica will continue to be blessed in her life.

2)  Gave $5 to a gentleman in Tupelo holding a sign which read that he was willing to work but that he needed a bus ticket.

3)  Called 911 on a disabled vehicle in a median.  I hesitated to do this as I was running late and didn't see anyone around the vehicle, but knew that if the circumstances were reversed and I had spun out in a median and were left unconscious, I would want someone to call for help for me.

4)  Saved the life of a calf.  This is probably the most dangerous thing I've done so far.  Tuesday evening, after dinner with friends, I was driving home and passed the Evans Holliday Plantation that I pass twice daily.  I noticed the cows and calves around the fence close to the road and thought it interesting because I had never seen cows near the fence.  On second glance, I saw a calf on the outside of the fence.  I drove a few miles, hesitating about doing anything, and ended up turning around to see if the calf was indeed loose.  Two more passed confirmed that he was loose.  I drove Cap'n Planet (my car, a Prius) through the open gate, spooking the cows hanging around, and drove about a half mile to the second gate which was closed.  The cattle guard was rough and I didn't think Cap'n Planet would make it across, so I ended up walking the next quarter mile to the house.  In the dark (lesson learned - store a flashlight in your car).  Met Mr. Evans who was extremely appreciative of my letting him know about the loose calf.  I was equally appreciative that he didn't shoot me for trespassing on his property (lesson learned - call someone before you go somewhere unexpected).

5)  Brought a bag of soap, toothpaste, and coupons to a colleague of mine who was running out and fell behind on her couponing.

On to the next!

Random Acts of Kindness

At dinner with friends earlier this week, a few of us began talking about the importance of being considerate of others - whether it's others' viewpoints, history and life experiences, or preferences.  One lesson I have learned and tried to put into action over the past year is that the traits of kindness, consideration, and respect are vital to every interaction you have.  Injecting each of these traits into your interactions can be life-changing both for yourself and those with whom you are interacting.

Last weekend was my high school reunion.  In reminiscing, going through my senior year book, I found the message that an old friend of mine had written.  In part, it read (in paraphrase), "Your approach to life is this:  'Hey, world, I'm Martha.  I'm me and you're you, and everything is going to be alright."  I was struck by how profound this simple statement was, and how it still seemed to summarize my view of the world.

The combination of these occurrences with some introspection and fateful actions has led me to make a concerted effort to practice the traits of kindness, consideration, and respect that I value.  Over the past few days, I've had the opportunity to help others and have learned of others' efforts towards helping others (want to be inspired?  Visit http://www.thebdayproject.com/).

I'm inspired and am taking action.  As I've been a blog slacker of late, I decided to use this forum to chronicle my journey of performing at least one random act of kindness every day.  Join me on my journey!

Recipe Deliciousness - Two of Two

Welcome to part two of the recipe deliciousness introduced yesterday with Slow Cooker Barbecue Chicken. Today's recipe takes the leftovers from yesterday's dinner and turns it into a dinner that will make other leftovers jealous.

Barbecue Chicken Pizza:

Ingredients:
- 3/4 cup water
- 1 Tbsp. olive oil
- 1 tsp. lemon juice
- 2 1/4 cups bread flour
- 1/2 tsp. salt
- 2 Tbsp. white sugar
- 1 Tbsp. dry milk powder
- 1 tsp. active dry yeast
- Olive oil
- Approx. 1/2 cup Barbecue Chicken leftovers
- Approx. 1/2 cup mozzarella cheese

Directions:
- Pull out your bread machine from the back of your cabinet and dust it off.
- Coat the inside of the bread pan and paddle with non-stick cooking spray.
- Add all the wet ingredients to the bread pan.
- Add the bread flour to the pan, followed by the salt, sugar, and dry milk powder.
- Create a small well in the dry ingredients and add the active dry yeast to the well you created.
- Close the lid to the bread machine and turn it on the dough cycle and walk away.
- Once the dough cycle has completed, turn the dough out on a lightly floured surface. Punch down the dough and re-form into a ball. Cover with a damp paper towel and let rest for ten minutes. Preheat your oven to 400 degrees Fahrenheit.
- Stretch and roll out the dough into a circular shape and place on parchment paper on a baking sheet. Brush lightly with olive oil and use a fork to poke holes all over the dough that will be covered with toppings (leave approx. an inch of dough at the exterior without holes).
- Place in the preheated oven and bake for approximately five minutes until the crust is slightly risen and darker in color. Remove from the oven.
- Spread the barbecue chicken and sauce over the pizza and sprinkle cheese on the pizza. Return to the oven for 5-10 minutes until the cheese is melted and crust is a light brown.
- Here's the hard part - let it sit for about five minutes before slicing and serving. This helps to thicken the barbecue sauce and not burn your mouth. While you're waiting, brush the crust with garlic butter. I get mine from a local pizza place but you could also use regular butter and top with garlic powder or salt.
Is your mouth watering? The crust is incredibly soft, doughy, but can hold up to the heavy barbecue chicken. The latter is even more delicious as leftovers and in pizza form. I'm not gonna lie, I ate half of the pizza myself. This recipe deliciousness combo - day one and two - has become a weekly staple in my house. Let me know if you try it and how much you love it!

Recipe Deliciousness - One of Two

Ignoring my absence, I am diving in to a dinner of deliciousness that must be shared. And eaten. Immediately.

This is part one of two because it is really two meals in the making. Make today's recipe one day, eat it for dinner. Use the leftovers the next day for a delicious meal that doesn't feel like leftovers.

Slow Cooker Barbecue Chicken:

Ingredients:
- 2 garlic cloves
- 1/4 cup brown sugar
- 1/2 cup fat free Italian dressing
- 2 Tbsp. Worcestershire sauce
- 1 bottle (12 oz.) Jack Daniel's Hickory Brown Sugar Barbecue Sauce
- 3 frozen boneless, skinless chicken breasts

Directions:
- Mince the garlic and add to the crock pot.
- Add the brown sugar, Italian dressing, Worcestershire sauce, and barbecue sauce to the crock pot and whisk to combine.
- Place the chicken breasts (yes, still frozen!) in the crock pot, turning to cover in the sauce.
- Place the lid on the crock pot and cook on low for eight hours or high for four hours.
- Shred the chicken using two forks and serve on sliced rolls.

Be sure to save some for leftovers! You'll need about a half cup for tomorrow's recipe.

I love this recipe's versatility, its delicious smell that permeates your house throughout the day, and its ease of making. What could be easier than throwing everything in a crock pot and coming back eight hour later to a savory, sweet, home-cooked meal?

Chicken Chimichangas

I have been on a Mexican kick for awhile now. At least two dishes each week consist of something of the Mexican theme, which is interesting considering as a child I hated Mexican food. Couldn't live without it now!

We had these chimichangas last week and the smell and taste were out of this world. The components are extremely versatile - we ate the leftovers the next day as chicken tacos and were disappointed that there wasn't any left!

Try it and let me know how you like it!

Chicken Chimichangas

INGREDIENTS:

• 16 ounces chicken broth
• 1/4 cup taco seasoning
• 2 frozen, boneless, skinless chicken breasts
• 1 tsp. cumin
• 1 tsp. dried, crushed oregano
• 1/2 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 can black beans (drained, rinsed)
• 1/2 cup salsa
• 8 ounces shredded monterey jack or mexican blend cheese
• 4-8 taco-size flour tortillas (depending on whether you want more now or leftovers for tacos the next day!)
  
• Olive oil

INSTRUCTIONS:

• The morning before, combine the chicken broth and taco seasoning in your slow cooker. Add the chicken breasts. Cook on low for 8 hours, shredding once cooked.
• Preheat oven to 400 degrees Fahrenheit. Line a small baking sheet with parchment paper.
• In a small bowl, combine the spices. In a large bowl, combine the chicken, spices, black beans, salsa, and cheese.
• Heat the tortillas (I cover in a damp paper towel and microwave for a few seconds). On each tortilla, add about 1/3 cup of the chicken mixture to the center. Wrap like a burrito (top and bottom first, then sides. Place it seam-side down on the baking sheet. Repeat with the rest of the tortillas.
• Brush each chimichanga with olive oil and sprinkle salt lightly on top. Bake for 15 minutes or until lightly toasted on top.
• Serve with salsa or queso. Swoon.