Cook Time 1 hour, 15 minutes
Who would have thought that cupcakes with piles of gorgeous frosting would make a healthy meal? They are when made this way! Your kids will be tickled when they see these on their plate and even your pickiest eaters won’t be able to resist the cheddar whipped mashed potato topping.
Yield: about 12
What you’ll need
- 2 pounds lean ground turkey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 medium garlic cloves, finely minced
- 8 ounces mushrooms diced
- 1 teaspoon soy sauce
- 2 tablespoons white wine
- 1/4 cup minced fresh parsley
- For the mashed potatoes:
- 4 large russet potatoes, peeled and cut into 2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 4 tablespoons butter, cut into cubes
- 1/2 cup buttermilk
- 1 cup grated sharp cheddar cheese
- Additional milk if needed
How to make it
- Preheat the oven to 350 degrees. Line a muffin tin with foil liners and spray each one with cooking spray. Set aside.
- Place ground turkey in a large mixing bowl. Add salt and pepper and set aside. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes or until onion is tender and translucent. Add garlic and mushrooms and cook for 10 minutes or until mushrooms have released their juice and it’s been reabsorbed. The veggies should be very tender. Stir in the soy sauce and wine and cook for 5 minutes more. Stir in the parsley.
- Add the veggie mixture to the turkey and mix until fully incorporated (I find my hands work best for this).
- Fill the prepared muffin tins with the turkey mixture until they are about 3/4 full. Bake for about 25 minutes, or until the turkey is cooked through.
- While the meatloaf is baking make the mashed potatoes. Cover the peeled and cubed potatoes with cold water. Add a large pinch of salt. Bring to a boil, reduce heat, and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife. Remove from heat and drain potatoes and add to the bowl of a food processor fitted with a steel-blade attachment. Add the salt, pepper, butter, and buttermilk and pulse until completely smooth. If the mixture seems too thick, add a bit of milk until the consistency is like spreadable frosting. Remove potatoes from the food processor and place into a bowl. Fold in the grated cheese.
- Remove meatloaf from the oven. If there is any liquid in the muffin liners, carefully drain off each individually and return to the pan. Spoon the mashed potatoes over the meatloaf or fill a pastry bag with the potatoes and decoratively pipe as you would frosting. Serve immediately or cover loosely and refrigerate. When ready to serve re-heat for 15 minutes in a 400 degree oven.
Source: sweetlittlethang.wordpress.com – by sweetlittlethang
These are a really cute idea for a get together. If you put only one “meatball” on per cupcake and serve a bunch on a tray it looks like a HUGE bowl of spaghetti!
■12 baked and cooled vanilla cupcakes
■Homemade or store bought classic vanilla frosting
■1/2 teaspoon unsweetened cocoa powder
■3/4 cup low sugar strawberry preserves (low sugar has the best color)
■3 drops yellow food coloring
■12 hazelnut chocolates (Ferrero Rocher), unwrapped
■2 tablespoons grated white chocolate plus additional chunk for garnish
Step 1-Tint the vanilla frosting with the cocoa powder and yellow food coloring. Spread a thin layer of tinted frosting on top of the cupcakes. Arrange the cupcakes on a serving platter, touching.
Step 2-Spoon the remaining tinted frosting into a ziplock bag. Snip a small corner from the bag. Now have fun piping the frosting all over the cupcakes to make the noodles. Make sure to pile it high and have some of the frosting hang over the edges of the cupcakes.
Step 3-Toss the hazelnut chocolates with the strawberry preserves in a medium bowl to coat. Spoon some of the preserves on top of each cupcake. Place a hazelnut chocolate on top of each cupcake, and one on the platter. Top cupcakes with the remaining strawberry preserves.
Step 4-Sprinkle the grated white chocolate over the cupcakes.
Memories of this quick bread go back to our home on Highland Ave, back in the day when stay-at-home Moms really did trade recipes. Even when Mom went to work, this delightful quick bread made it to our table quite often.
Today I make the warm orange and honey glaze to drizzled over fresh fruit. It makes a real difference in the way things taste.
Cook Time: 55 minutes
Total Time: 55 minutes
•2 tablespoons butter
•1/4 cup boiling water
•2 tablespoons finely grated orange zest
•1/2 cup orange juice or orange juice concentrate
•1 large egg
•1 cup granulated sugar
•2 cups all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon salt
•1 cup fresh or frozen blueberries
•1 teaspoon finely grated orange zest
•2 tablespoons orange juice or orange juice concentrate
• 2 tablespoons honey
Combine butter and boiling water in a small bowl; add 2 tablespoons grated orange peel and 1/2 cup orange juice.
In a mixing bowl, beat egg and granulated sugar with an electric hand-held mixer until light. In another bowl, combine the flour, baking powder, soda, and salt; beat into the egg mixture a little at a time, alternating with orange juice mixture and ending with flour mixture.
Fold in blueberries. Spoon batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 50 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.. Cool bread in pan 10 minutes, then remove to a wire rack to cool completely.
For the topping, combine 1 teaspoon orange zest, 2 tablespoons orange juice, and 2 tablespoons honey; stir until well blended. Spoon over hot bread; let cool.