Eris bakes: What could be more chaotic than a teenager in the kitchen?

{March 31, 2013}   Twinkie Flavored Cupcakes
So my book club has made bringing cupcakes for your birthday a tradition so at the beginning of March I started looking for unique but not disgusting sounding cupcakes. These won. 
Twinkie Cupcakes 
1 box yellow cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant French vanilla pudding mix
1 jar (7 oz) marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp salt
2 teaspoons very hot water
Marshmallow Buttercream (recipe & ingredients follow)
  1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.
  2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.
  3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.
  4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.
Marshmallow Buttercream
1 jar (7 oz) marshmallow fluff
2 sticks butter, softened
1 tsp vanilla extract
About 1 bag (32 oz) powdered sugar
1. In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.
2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting.
Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold!
I messed up the filling and made them too salty. I ended up making some of the cupcakes without filling because the filling and the frosting was too rich. But I didn’t take any home…though I should have for Aunt Paula and Bethany but I forgot…. 😥 but they were taaaaaasty.

{March 31, 2013}   Stupid wordpress

I haven’t been posting because WordPress has been having troubles posting and saving drafts so I hope they’ve fixed it by now…

So, the 14th of March I made Twinkie flavored cupcakes. A couple days later or so I made snickerdoodles. And a few days ago I made apple raisin cookies. And tonight I’m making frascerelli (Birthday Pasta) again.

{March 16, 2013}   Birthday pasta

I made homemade pasta on Wednesday! I made frascerelli, a rice like pasta, but since Mama and I had to pay to go to the class and got the recipe because we went to the class I’m not sure if I can post the recipe……but I can post the Alfredo sauce recipe I used!


Doesn’t it look yummy?

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups finely shredded parmesan cheese
1/4 cup parsley

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

I omitted the parsley and it wasn’t cheesy enough for my family’s standards so I added about a 1/4 cup more cheese, which made it really gloopy 😥 so I added about 1-2 tablespoons of milk, which made it perfect. Tada!


Sarah demonstrating the deliciousness

{March 12, 2013}   Bacon wrapped shrimp again!

Today I made the bacon wrapped shrimp again for dinner and like last time was awesome!

Yeah, super short post….

I MADE DINNER! This is normally a big to do for me to make dinner without help. But I made a cheesey-sausage-potato casserole thing which I don’t currently have the recipe for…but I made it by myself 🙂

et cetera