Salted Vanilla Bean Milkshake Swiss Meringue Buttercream

Get ready for all the words and very few pictures! This is a very wordy post for a reason though. It's worth it, truly it is, especially if you want the secret to the best buttercream ever!

I have a few recipes that I am extremely proud of and this is one of them. Sometimes inspiration hits and you come up with something that shocks you. I have no clue what inspired this, but it has been on repeat the past few years.

I usually use it on my favorite deep dark rich “Chocolate Espresso Stout Cake.” Both are so similar in the subtle, yet complex, tastes, but so opposite as well. One is deep dark and rich, while the other light, fluffy and delicate. Unfortunately, I've lost my memory card with the pictures I took last time I made it. Hopefully it'll turn up again or I'll have to make another batch, so I can photograph it and post the recipe. I'm sure my family will hate that. (insert sarcasm sign here)

If you've never made a swiss meringue buttercream, it can seem very daunting, but don't worry. It's easier than you think. Plus, believe it or not, it is almost impossible to screw up. Almost... I've never actually ruined a batch, I've always managed to salvage it. Anytime I've ever gotten stuck, I just searched pinterest for “swiss meringue buttercream (whatever is going wrong)” and have always found out how to troubleshoot it. I've put off writing this recipe for a few years now, because it can seem so overwhelming and I didn't have the confidence in my ability to properly explain the process. But now, I've made it so many time that I feel like a pro at making it work. I'll share some tips for ways to fix it below and give some info on how to tweak the flavors.

Now, be ready to seem like baking rock star when you take a cake with this buttercream somewhere! Every time I use it people lose their minds over how good it is. I'd say that most people haven't had this type of buttercream and it throws them for a loop because it is so rich and creamy, it's sweet, but not overly sweet as the typical “American” style buttercream we normally have.

Troubleshooting and Tips:

*I've never found this particular problem on any other post, but I often find that it can take so long to whip the egg whites, then whisk in the butter that my mixer starts getting hot and the buttercream will not set up, so I put it in the fridge for about 15 minutes, let the mixer cool and them pull it back out and finish it off and every time it comes right together with in a couple of minutes. Now, this has happened on my mixer, my Mom's mixer and my Mother in law's mixer, but they are all Kitchenaides so that may be the issue, but I don't see me changing brands anytime soon either.

*Sometime, a while ago, I started using a separate bowl for the double boiler and not the bowl for the stand mixer. Most recipes tell you to just just the same bowl, but I've found it takes too long to come back to room temperature.

*I used to always use a thermometer, but now I simply use my hands to feel the whites to make sure the grit of the sugar is gone, meaning that it has dissolved. I don't recommend doing that to start, but after awhile, if you're good at winging it while in the kitchen, you should be fine doing it too. If you don't do well throwing caution to the wind DON'T do it and use the thermometer!!! Also, if you do this make sure you use pasteurized eggs!!!

**My buttercream is soupy:

Just like above. Pop it in the fridge for about 15 minutes and then try again.

**My buttercream is curdled or looks like scrambled eggs:

I know this sounds like the same thing, but it's not. If it curdles and separates, take about ½ cup of buttercream, heat it in microwave for about 15-30 seconds(start with 15 so you don't get it hot), stir it up and slowly stream it into the bowl, while beating on med-high speed. You may have to refrigerate it afterwards and beat again. I've only had to do this a couple of times. Once it became thin and needed to chill afterwards and then be whisked again the other time it whipped right up. Now if its not separated just looks like scrambled eggs, just keep whisking it's normal.

Salted Vanilla Swiss Meringue Buttercream

yields about 6-8 cups

click to print

10 egg whites

2 ½ cups sugar

3 cups butter, cut into cubes, cool not cold

2 tablespoons vanilla bean paste

1 teaspoon salt* (add extra half teaspoon at a time to increase the saltiness if desired or drop to ¼ teaspoon if you don't want the saltiness at all)

½ cup malt powder

Start by separating eggs, add egg whites and sugar to a double boiler over medium low heat, whisking constantly until it reaches 140 F and all sugar is dissolved. Do not go far past this temperature. Pour mixture into the bowl for your stand mixer and using the whisk attachment, whisk until room temperature and stiff peaks form. While it is whisking, cube butter and pre-measure the remaining ingredients. Once you reach stiff peaks and the bowl is not longer warm to the touch, switch to the paddle attachment and start adding one cube of butter at a time, making sure it is incorporated before adding the next. Once the butter is incorporated and the buttercream is the desired texture, add the remaining ingredients. Taste to make sure you don't need to make any changes.

It will keep for about two weeks in a refrigerator. You can freeze it, but the texture will not be as good and it will lose some volume.

Let me know if you try it out!

Happy caking!

xoxo

Ashley

Instant Pot Chicken Enchilada Pasta (Everyday Eats)

I haven't posted one of these, "Everyday Eats/Weeknight Dinners" posts in FOREVERRRRRR! This series, which is getting a name change, is basically a recipe of things we eat on the regular. I've usually photographed them with my cell phone, on a whim, in not the best lighting, but, hey that's real life. This is a major favorite around here, and when all four of us love something you know it's a winner!

Ok, this isn't totally a one pot meal but other than the pasta it's all made in the instant pot or any pressure cooker. I've also made it on the stove top and I'll make, photograph and post that way as well. This way takes just as long but it's almost totally hands off. There is some sauteing and then you set it and forget it When the pressure is coming back to normal, you boil the pasta, make the guacamole and chop the cilantro. Super easy! I can put it on, help the kids with homework then come back and finish dinner.

So, this is in no way a real Mexican dish, but it is so delicious! I've been making the stove top way for yearsssssss, but when I got my Instant Pot, this was one of my first experiments. A couple of tweaks later and we have this beauty! You could absolutely use rice, cauliflower rice, quinoa or even zoodles with this! I will probably making it with noodles for my heathens and zoodles for me next time just to clean it up for me.

This is most definitely going to be a summer staple around here. It's perfect for the days when I want to throw something together then head back outside with my lunatics or the days when we're gone most of the day and I can do the browning, toss everything else in the pot, set the timer to the time I want, head out and come to an almost finished meal.

Instant Pot Chicken Enchilada Pasta
feeds approximately 8 people
click to print



2.5-3 lbs of boneless skinless chicken (breast or thigh)
1 tablespoon olive oil
1 1/2 cups chopped mushrooms
1/2 red onion thinly sliced
1 bell pepper, chopped
2 cloves garlic chopped

2 teaspoons cumin
1 tablespoon paprika
1 tablespoon dried cilantro
juice of 1 lime
salt and pepper
1 28 oz can of enchilada sauce
1 14.5 can of diced tomatoes
1 cup frozen corn
1 cup shredded cheese (more for topping)
1 16 oz box of pasta

To top:
shredded cheese
guacamole
cilantro
sour cream or crema


Turn pressure cooker to saute, add oil and allow to heat up, and add chicken a couple of pieces at a time, brown for a few minutes on each side. You're not trying to cook through, you're just browning and getting a nice sear on each side. Remove and sit aside, then repeat for the remainder of the chicken. Once the chicken is cooked, add in onions, mushrooms, garlic and peppers to pot and saute until softened and translucent. Turn the pot off, add chicken back in along with everything, but pasta and cheese and toss everything together. Turn to high pressure and set for 15 minutes. Once it has finished cooking and is releasing pressure, start and cook the box of pasta, according to package directions. Once you can open the lid, use two forks to shred chicken and stir in cheese. Drain and add in pasta. Scoop into bowls and top with your choice of delicious things.



Enjoy!
Until next time,
xoxo,
Ashley

Lemon Ricotta Cookies

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Little pillows of citrus heaven, that's how I would describe these cookies. One batch makes about 3 dozen and if I don't put them up immediately, my kids will eat them all in a day! When I photographed these, they ate through all but 6 in one afternoon. That's what I get for leaving them on the counter.

They're not super heavy and dense like you'd expect, but they're not super light and airy either. They fit perfectly somewhere in between. They're more cakey and not crispy. The lemon isn't overwhelming, but the icing is bright and in your face, but not obnoxiously so. They're legitimately the perfect cookie.

I make these every year as one of the many Christmas cookies I bake. I make double and triple batches of 5 to 6 different kinds, scoop or roll them and freeze them. I was a bit afraid of how well these little gems would freeze, since they had cheese in them, but I was very happy to learn they freeze just fine. I make them, flatten them, place them on a cookie sheet in the freezer for about an hour, then load them up by the dozen in freezer bags. When I'm ready to cook them, I place them on parchment lined cookie sheets, let them thaw and cook them like normal.

Even though I make these at Christmas, they're the perfect cookie for spring or summer. A dessert for a picnic, or cookout. They would also make wonderful teacher's gifts as well! Maybe I should get on that to go with the Starbucks gift cards I bought the boys teachers. They'd be amazing dipped in tea. Actually these would be absolutely perfect for an actual tea party. I could come up with so many reasons to justify making these cookies! 

Lemon Ricotta Cookies

makes about 3 dozen

click to print

• 1 lemon
• 4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ¾ cup sugar
• 1 cup butter, at room temperature
• 15 oz ricotta cheese
• 2 large eggs
• 1 teaspoon lemon extract
• 1 ¼ cup powdered sugar

Preheat oven to 350 F and line baking sheet with parchment paper and set aside. Zest, juice lemon and strain, set aside 3 tablespoons of juice for icing. Whisk together flour, baking powder and salt. In another bowl beat, butter, sugar and zest until fluffy. Beat in ricotta, eggs and extract. Beat in flour mixture. Scoop onto parchment and flatten into disks, using the bottom of a drinking glass, dipped in flour. Leave 1 ½ inch space between each cookie. Bake 15-20 minutes and allow to cool. Stir together confection sugar and lemon juice and drizzle over cooled cookies. Allow to set up before serving.

*If you are making dough ahead and freezing, scoop the dough onto a cookie sheet and flatten and place in the freezer on the cookie sheet, allow it to freeze for about an hour then fill a gallon bag and toss back into the freezer. When you bake them, either thaw and follow original bake time in they're still frozen add 3-5 minutes to baking time. 

Happy cookie baking!

Until next time,

Ashley

Banana Bread Cupcakes with Fluffy Nutella Buttercream

Who doesn't love banana bread amiright? Even my husband, who is allergic to bananas, loves the stuff. When he was younger, he would sometimes, take a benadryl then eat some to try to counter act the effects. Of course, you always want what you can't have. Luckily for him, as an adult, he learned he was only allergic to certain protein that breaks down in cooking so he can eat bananas as long as they've been cooked. He was like a kid on Christmas when he found that out.

Banana bread makes me think of my Grandpa, my mom's dad. He loved it, LOADED with nuts. The chunkier the better. He went through so many bananas through the week, it was a wonder my granny ever had any left over to make the bread. His love of banana bread and chocolate have always made the combination seem like a good idea to me. Throw in Nutella and you have a WINNER!

These cupcakes come together quickly. You can easily make them by hand, instead of a stand mixer. Quick and easy. They're a cupcake for sure and not just a quick bread but they are so very similar. And the buttercream, the buttercream, is like a cloud of chocolate hazelnut heaven!!!! Trust me, when I say, you need it in your life!!!

Banana Bread Cupcakes with Fluffy Nutella Buttecream
click to print

Banana Bread Cupcakes
Makes 15-18 cupcakes

1 1/3 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1/2 cup brown sugar
1/4 cup sugar
1 tablespoon vanilla extract or vanilla paste
1 cup mashed bananas
1/2 cup sour cream or greek yogurt
1/2 cup melted butter
1/4 cup chopped pecans
1/4 cup chocolate chips
1 teaspoon flour

Preheat oven to 350 F. Line muffin pan with cupcake liners and set aside. In a large mixing bowl combine flour, baking soda, salt, cinnamon. In the bowl for your stand mixer, add egg and sugar. Beat on medium-high speed until light and fluffy, about three minutes. Mix in vanilla, sour cream and butter, until just combines. Mix in dry, then stir in the bananas. In a small bowl stir together pecan, chocolate chips and flour then fold into the batter. Using a 1/4 dry measuring cup fill the the muffin cups. Bake for 15-18 minutes, until golden brown. These cupcakes are not light and fluffy. They are dense like banana bread, so a tooth pick may not come out clean. Allow to cool before frosting.

Fluffy Nutella Frosting
makes enough to frost one batch of cupcakes

1/2 cup butter, at room temperature
2- 2 1/2 cups powdered sugar
1/4 cup Nutella
2 tablespoons whipping cream, cold
2 oz melted chocolate, cooled slightly

In a stand mixer, using whisk attachment whip butter, 2 cups sugar and Nutella until fluffy, about 3 minutes. Add in chocolate and whisk until combined. Add in whipping cream and whisk for 5 minutes on high. Check consistency to make sure it's firm enough, add more powdered sugar if it is too soft. It should be soft and fluffy, yet still hold its shape.

Blood Orange Vanilla Lemonade

Hiiiiiiiiiiiiii-EEEEEEEEEEEEEEE! Let's make some lemonade, you guys! Yes, I know it's still basically winter, but hear me out. This IS winter lemonade. Since blood orange season is only December through May, you can only make this in winter or spring soooooo I'm not crazy! Or at least, I'm not crazy because of this idea.

I love, love, love blood orange so much more than regular oranges. I think they're sweeter and have an almost berry-citrus flavor. Does that make sense? Yes? No? Maybe? Maybe the color is playing with my brain!? I buy them as often as I can get my hands on them. This lemonade is a must, a cocktail often occurs, maybe toppings for a salad, glaze for salmon, a pound cake with champagne, oh the possibilities! 

I made this a few years ago on a whim, for a family game night and we drank almost all of it that night. My sister took the rest home and has become a hardcore fan of it. Which reminds me, I set some aside for her. I need to take it to her ASAP. There is a good chance if I don't hurry it won't last long enough. 

Blood Orange Lemonade

Makes approximately 1/2 gallon

1 1/2 cup simple syrup (recipe follows)

3-4 lemons to equal 1/2 cup lemon juice

4-6 blood oranges to equal 1 1/2 cup blood orange juice

3-4 cups cold water * to taste

2 vanilla beans

Juice and strain lemons and oranges until you reach the needed measurements, add to drink container or pitcher. Stir in water and simple syrup. Split vanilla beans and add to lemonade and stir. Remove the vanilla bean after about an hour if you don't want a strong vanilla flavor. Store in refrigerator up to a week.

Simple Syrup 

makes about 1 1/2 cups simple syrup

1 cup water

1 cup sugar

In a sauce pan, combine and heat water and sugar, stirring until all sugar dissolves. Allow to cool to room temp before refrigerating. 

Cheers!
XO,
Ashley

Taco Chili

Guess who's back, back again! Ashley's back, tell a friend! Did I just quote Eminem!?!?!? Sorry, I got sick, then my kids were sick, then I was sick again, then there were holidays, then I was sick again, then we lost a dear family member, then I lost my memory card, then my dad was sick. It's a been a long few months. But, I'm back at it with something perfect for a rainy day. It's rainy here today and I wish I still had some of this! Instead, as I type this, I'm eating left over drive thru chicken tenders. Womp womp... 

Both my boys actually like it, my husband loves it and I love it. It is perfect. When I'm making it for the 4 of us I leave out the beans, but I will put them in when I'm cooking for more people. If you're a bean lover, I'm sure you could double or even triple the amount just fine. My oldest always picks them out when I use them, the rest of us tolerate them in the chili. I often swap out the beef for lean ground turkey as well. But, I use 93/7 ground beef normally anyway, so it's not overly fatty. If you use a fattier meat, you may need to skim out any fat that you render when browning the meat.

My favorite  way to customize it for each person, is by the toppings. Of course, I loaded everything in when I took the pictures but I often just top with, cilantro, avocado and a squeeze of lime. When I'm feeling it though, I will load it down with all the toppings. My kids love to use tortilla chips scoops as spoon.

Taco Chili
serves a whole bunch of people
click to print

1 bell pepper, diced
1 red onion, diced

3 tablespoons taco seasoning

1 tablespoon of salt (omit if you are using a taco seasoning with salt in it)
1 tablespoon cilantro paste or 1 tablespoon chopped cilantro* optional
3 cloves of garlic, chopped
3 pounds ground beef
28 ounce can crushed tomatoes
1 cup frozen corn
32 ounces beef broth


In a pot or dutch oven, over medium high heat, saute peppers and onion, stirring often for 3-5 minutes until softened, translucent and starting to brown. Add taco seasoning, salt, cilantro and garlic, continue to cook for 2-3 minutes stirring occasionally. This allows the flavors of the seasonings and herbs to release and deepen. Add in and brown beef, stirring to break it up. Cook until browned, about 5 minutes, usually. Pour in tomatoes, corn and broth. Turn down to low heat, cover and cook stirring occasionally for about 30 minutes. Remove lid, bump heat back up to medium, stirring often and allow to thicken, just slightly. Taste for seasoning. Top with all your favorite ingredients.

I use:
avocado or guacamole
salsa
sour cream
cheese (this picture I used a shredded blend, but cotija is my favorite)
limes



Hope you enjoy! See you soon!
xo,
Ashley

Arugula Greek Pasta Salad

    Wanting an unconventional side for Thanksgiving? Maybe something that isn't too heavy... or maybe you just want to be like me and make this on Sunday and eat it for lunch all week. Basically, I can give you a million reasons you want to make this pasta salad.  

   This recipe was born out of indecision, I was craving a Greek salad and my Mother-in-law's pasta salad and could not make up my mind on what I wanted to make. Then it hit me, combine them and this little baby was born. I love, love, love a strong vinaigrette, hence my obsessive love of Greek Salad You could easily tone down the bite of vinegar or tang of lemon. I grew up eating Greek salad and loving all things vinegary and tart. If that's not for you, cut back on the lemon juice and vinegar and I'm sure it will be more your speed.

   I'll probably be taking this a few places this holiday season. I've taken it a couple of places over the summer and it was always a major hit! It truly is something I would normally post in the summer, but I thought this one holds up year round. And I know I can't be the only one who needs something a little lighter to go with the heaviness of the sides, covered in bacon, cheese, butter and cream. I love all the indulgent foods we eat at Thanksgiving and Christmas, but sometimes you've got to have something that has a brighter and lighter flavor and feel. That's why I love taking this and other non-traditional recipes places every year.

Arugula Greek Pasta Salad


1 19 oz bag frozen cheese tortellini
1/2 cup cherry tomatoes, quartered
1/4 cup kalamata olives, roughly chopped
1 cup arugula, roughly chopped (or baby kale)
1/2 a cucumber, cut into chunks
1/2 red onion, finely diced
1 1/2 cups cauliflower rice
1/2 cup crumbled feta

Greek Dressing
2 tablespoons red wine vinegar
1/2 tsp oregano
1 tablespoon parsley
 juice of half a lemon
1 teaspoon honey
salt and pepper to taste
1/4 cup extra virgin olive oil

Prepare pasta by package directions. While water is coming to a boil and pasta is cooking, prep, cut and chop your veggies. Rinse and quarter tomatoes, rinse and chop arugula, drain and chop olives, cut cucumber into chunks, dice onion. Place all veggies, cheese and cauliflower rice in a large bowl and set aside. Once pasta is cooked, strain and rinse with cold water until pasta has cooled some, add to the bowl of vegetables and start dressing. IF you use a blender or food processor add all ingredients and blend. If you are doing it by hand, whisk together everything but olive oil until all combined, then stream in olive oil in a thin stream while whisking constantly. add about half dressing and toss everything together. Taste, if you you need more dressing stir in and taste for seasoning, add salt and pepper to taste. Refrigerate until ready to serve.

I think I'll make up some of this for lunches next week!

Happy eating!

XOXO,
Ashley

Strawberry Shortcake Krispy Rice Treats

Guys, Guys, GUYS!!!!! Stop what you're doing and make these! I know, I know, everyone makes krispy treats, but these are different! Have you ever used freeze dried fruit in anything? The beauty of them are, they don't get super sweet like regular dehydrated fruit, they stay perfectly tart. Mix them with the super sweetness of the marshmallows and you have a match made in heaven!

I really love freeze dried fruit. You can crush them into powder and it is so concentrated that you can stir it into any thing for a major kick of flavor. Stir it into a yummy buttercream and you have the best strawberry frosting you'll ever try. Add it to a basic cake batter and it makes a huge difference to your strawberry cake!

I've made these a few times and no one can keep their hands out of them. I actually just finished one while I'm sitting here at my "Ladies ONLY" Craft Retreat. I made a double batch and 24 hours in, they're almost gone. My kids and husband devour them every time. My sister and niece do the same. I bake so many things and create so many desserts, so for one this simple to be such a favorite, you know it's a winner. I'm currently working on some fun versions of these guy.

Strawberry Shortcake Krispy Rice Treats
adapted from Cookie and Cup's recipe here

5 tablespoons butter
8 cups mini marshamallows + 2 cups mini marshmallows
6 cups rice cereal
1/2 cup crushed freeze dried strawberries + 1 tablespoon set aside
*4 oz white chocolate optional

Line a 9x9 with parchment paper. Rip off an extra piece, about the size of the bottom of the pan and set aside. In a large pot, over medium heat, stir butter and marshmallows until melted. Remove from heat, stir in rice cereal. Once mostly combine add in remaining 2 cups marshmallows and 1/2 cup crushed strawberries. Pour into pan and using the extra sheet of parchment press into pan until flat. Allow to cool and set, about 30 minutes to an hour. Cut into squares and place on a cooling wrack with parchment under it. In a small microwave safe bowl melt white chocolate at 10 second intervals, stirring in between until melted. It should not take more than 30 seconds. Drizzle white chocolate over squares and sprinkle remaining crushed strawberries on. *If you skipped the white chocolate just sprinkle the berries on the top after you pressed the treats into the pan while cooling.

coconut hazelnut chocolate iced coffee

HHHHHIIIIIIIIIIIIIIIIIIIIIIIII-eeeeeeeeeeeee! I'm back again. Twice in a week! Maybe it's because I'm all hopped up on coffeeeeeeeeeeee! I may have had enough that I thought my eyeballs were going to vibrate right out of their sockets yesterday.  Random fact about me, I very, very, very rarely drink hot coffee anymore. I'm iced coffee all year round. This one is a definite favorite of mine.  And, this flavor is one that works, year round too.

Now, you're going to think I'm nuts, but there is a serious flavor difference between cold brew and hot coffee that's been cooled then iced. For whatever reason it's seems sweeter and less acidic. At one point, I couldn't drink any coffee, because I became so nauseated, I could barely eat for the rest of the day. For whatever reason, cold brew usually does not affect me that same way. Maybe it's all in my head or maybe there is a reason to it, but for what ever reason, this is my go to coffee method. I just bought this cold brew maker a couple of weeks ago and I love it! I definitely recommend getting one if you love iced coffee year 'round.

Coconut Hazelnut Chocolate Iced Coffee:
serves 8-12

For Coconut Chocolate Hazelnut Syrup:

2 cups sugar
2 cups water
1 cup cocoa powder
1/2 cup chocolate hazelnut spread
1 teaspoon coconut extract

Combine all ingredients, except extract, in a small sauce pan and bring to a boil over medium-high heat. Once boiling remove from heat and stir in coconut extract. Allow to come to room temp before refrigerating.


For Cold Brew Coffee:

Use a 4 to 1 ratio for your brew.
For example, I use 4 cups water to 1 cup coffee for a small batch.

Place your coffee and water in a pitcher or jar and allow to sit at room temp for at least 12 hours. I tend to go a full 24. Then strain through a fine mesh strainer lined with a coffee filter or cheesecloth. Be careful not to let any grounds through. I find it keeps up to week just fine.


For the Iced Coffee:

Pour coffee over ice, stir in syrup to taste and top off with coconut milk.

Ahi Tuna Sushi Bowls

I told you I'd be back! This is the post I had originally planned on being my first post back. That was before I made those cute little graveyards and I changed my mind.

So, I decided to make a new series called "Week Night Dinners". They'll all be things that I make regularly during the week, that are easy and usually quick. Most won't have a ton of ingredients. Like this recipe it'll probably be photos from my phone, that aren't styled much at all. It's about real life and what we eat and what I can make that's easy and fits our schedule.

 This one is a favorite of mine and my youngest, Liam. The kid loves sushi! His favorite is Salmon Nigiri or, as he calls it, Nemo Sushi, because it's orange with white veins and reminds him of a clown fish. He is not a normal kid, that's for sure! He rarely eats any sushi other than nigiri and it stumps all the waiters when we let him order a plate of nothing but nigiri. I've made sushi at home before but my oldest, Caleb, won't eat fish unless it's been cooked. He also doesn't like 99% of the veggies out there. When I make this he eats, rice, tuna(well done) and eel sauce, and if I beg he'll eat some carrot ribbons. My husband and I, on the other hand, love to eat this loaded with all the veggies and so does Liam.

Add some rice to this spread plus about 15 minutes of prep and 15 minutes of cooking and plating and you're done. I like to prep the eel sauce and spicy mayo ahead of time, so the flavors mingle and it takes some time off my cook time. If you do weekly food prep, you can cut the cucumber and carrots ahead as well. I try to do this as often as possible and it makes life so much easier. I used the microwavable rice pouches for this but it would be even better with actual fluffy sushi rice or any short grain rice.

Ahi Tuna Sushi Bowls
feeds 4

4 4 oz Ahi Tuna Steaks
1 tablespoon soy sauce
drizzle of olive oil
2 8.8oz Microwavable Rice Pouches
1 small or 1/2 medium cucumber, julienned
1 medium carrot, cut into ribbons with vegtable peeler
2 avocados, cubed
2 tablespoons sesame seeds
Eel Sauce, listed below
Spicy Mayo, listed below

Heat rice according to package instructions. Dish out into 4 bowls and allow to cool. Heat large skillet to medium-high heat, add oil to pain. Once its hot add 2 tuna steaks to pan. sear on both sides but do not cook through. Just a couple of minutes on each side is plenty. Remove from pan and cook the next two. Allow them to cool while you cut the veg. Slice tuna and place on top of the rice, add your veggies, drizzle with eel sauce and spicy mayo. Eat up!

Eel Sauce
2 Tablespoons Mirin
2 Tablespoons Soy Sauce
2 Tablespoons Sugar

In a small sauce pan, whisk together all ingredients and bring to boil over medium-high heat. Cook until just slightly thickened, about 5 minutes, stirring often. Remove from heat and and allow to come to room temp before refrigerating.

Spicy Mayo
3 Tablespoons Mayo
1 Teaspoon Sriracha

Whisk together in a small bowl, cover and refrigerate until ready to use.



See you soon!!
xoxoxo,
Ashley

Spooky Graveyard Puddings

I'm back WITCHES!!!! Get it, get it, huh??? Lame? Ok, ok, I know. After a two and a half year hiatus, I'm coming back! Why? Well, I missed my creative outlet and the drive it gave me to stretch and push myself and my skills. Plus, it was just plain fun. Two years ago I needed to eliminate anything that wasn't necessary for me to give my time to, but now both boys are in school and I'm ready to start investing time into something I enjoy again.

 I planned on coming back to you with a delicious sushi bowl, but I made these cuties and knew I had to share. They're easy, delicious and kids (and husbands) lose their minds over them!

I made these for our Friday family movie night. We were watching Hocus Pocus and these made me think of Billy. The boys loved it and I of course loved re-watching something from my childhood. It truly is a classic, at least in my opinion. Anything with Bette Midler is instantly a win in my book. 

Can't keep their hands off of them!!!

SPOOKY CHOCOLATE GRAVEYARD PUDDINGS

makes about 12 1 cup portions

Chocolate Stout CakeThe best one bowl chocolate cake in the history of the universe

Make 2-3 dozen cupcakes
or 3 8” round cakes
or 2 9” Round cakes
or 1 9x13 cake

2 cups sugar
1 ½ cup all purpose flour
1 cup dutch process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs beaten
1 cup buttermilk
1 cup stout beer (Terrapin Liquid Bliss is my fav)
2 tablespoon espresso powder
½ cup vegetable oil
Preheat over to 350 F. Line Pans with parchment or butter and flour.
In a large bowl sift together sugar, flour, cocoa, baking soda, baking powder and salt. In a medium bowl, whisk together eggs, buttermilk, beer, espresso powder and oil. Whisk wet into dry. Pour into pans and bake. Bake 30-35 minutes for round pans, 35-40 minutes for rectangle pans. Once cool, crumble the cake and set aside.

*To make it non alcoholic- omit espresso powder and swap beer for strong coffee.  

(I did this this time)

Faux Chocolate Mousse 

aka secret ingredient instant pudding

2 5.9 oz boxes instant pudding
3 cups whipping cream or heavy cream
In a large bowl, whisk both ingredients together.  Refrigerate for about 3 hours to overnight. That's it. No really. Yes, I'm serious. Oh, and don't tell anyone so they'll think you've made this goodness from scratch.

Gravestone Cookies

1 log of sugar cookie dough
1 tube of black decorating gel

Roll log into a tombstone shape, slice into cookies and freeze cookies for a minimum hour. (I totally forgot this step this time and they all lost their shape, baked into a huge blob and I had to cut them into the shape by hand) Bake frozen cookies according to regular directions. If you need to make any adjustments to the shape, do it while they're still warm on the pan. Allow to cool completely before decorating.

zombie hand cupcake toppers (these are the ones I ordered)
gummy worms (I used these because their our favorite)

Then, just layer them into the jars, starting with the cake crumbles, then pudding and more cake. Top with cookies, worms and hands. Refrigerate until ready to serve.

That's it! Easy and delicious!
I'll be back Monday with more deliciousness!!!
Happy Haunting!!!