A Working Mom's Meal Plan
The hardest part of my day is when we get home and everyone is immediately hungry. I love to cook and prefer
home-cooked meals, but I don't like to cook much during the work week. And yet, dinner has to get on the table...
My solution: make-ahead meals, freeze-ahead meals and recipes so easy that I'll make them on a Monday. I cook
mostly on the weekends, always doubling recipes, and rely heavily on my extra freezer and a decently-stocked pantry.
This cooking style saves me time and money, and it makes my life simpler—so I can actually enjoy sitting down
to supper at 6 with my family. I hope these recipes will make the witching hour a little better at your house too.
Friday, March 23, 2012
Chocolate Cupcakes & Strawberry Buttercream Frosting
For the strawberry buttercream frosting (recipe from Tasty Kitchen):
1/2 cup frozen strawberries, slightly thawed
2 sticks unsalted butter—leave it out a little while but should still be firm
pinch of coarse salt
3 cups sifted powdered sugar, or more to taste
1/2 teaspoon vanilla
Puree strawberries in a food processor. Beat the butter and salt until very fluffy. Add powdered sugar gradually to taste, then mix in vanilla and three tablespoons of the strawberry puree.
For the secret-ingredient cupcakes (trust me here—recipe from Real Simple):
3 large eggs
1 cup mayonnaise
1 box devil's food cake mix
1 cup water
2 teaspoons vanilla
Preheat oven to 350 degrees. Place cupcake liners in muffin-tin cups. Beat eggs in a large bowl, then stir in mayo. Add cake mix, water and vanilla and stir until combined. Divide batter between cups and bake 20 minutes or so. Cool before frosting.
*Finish with sprinkles if you like, though the natural pale-pink frosting is pretty on its own. These would be festive for an Easter luncheon or a spring baby shower, wedding shower etc...