Recipe Rove

08/11/2024

Funfetti® Pancakes with Vanilla Cream Sprinkle Sauce

Serve these festive pancakes immediately, with a generous drizzle of sprinkle sauce for a fun and colorful breakfast treat.

Prep Time: 15 mins | Cook Time: 3 mins | Additional Time: 5 mins | Total Time: 23 mins | Servings: 4

Ingredients:

Pancakes:

1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1/4 cup sprinkles
Sprinkle Sauce:

1 cup confectioners' sugar
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1/8 teaspoon sea salt
2 tablespoons sprinkles
Cooking spray

Directions:

Prepare the Pancake Batter:

In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, melted butter, and 1 1/2 teaspoons vanilla extract. Beat the mixture to break up the egg.
Pour the wet ingredients over the dry ingredients and stir until just combined. Gently fold in the 1/4 cup of sprinkles. Let the batter rest for 5 minutes.
Make the Sprinkle Sauce:

In a small bowl, whisk together the confectioners' sugar, heavy cream, 1 teaspoon vanilla extract, and sea salt until smooth. Stir in 2 tablespoons of sprinkles.
Cook the Pancakes:

Heat a large nonstick skillet over medium-low heat and coat with cooking spray.
Drop about 1/2 cup of pancake batter into the skillet and spread it with the back of a spoon to about 1/4-inch thick.
Cook until bubbles form on the surface and the edges start to dry, about 2 to 3 minutes. Flip the pancake and cook for another 1 to 2 minutes until the second side is set. Transfer to a plate and repeat with the remaining batter.
Serve:

Stir the sprinkle sauce to ensure the sprinkles are evenly distributed. Drizzle the sauce generously over the pancakes and serve immediately.
Enjoy your colorful Funfetti® Pancakes with a delicious sprinkle sauce!

Welcome to Recipe Rove, your culinary inspiration hub! 🍽️✨ Join our vibrant community and explore a world of mouthwatering recipes. 🥳👩‍🍳 Discover, cook, and share the joy of delicious food! 🌟🍲

08/11/2024

Copycat Milk 'n Cookies Pancakes

These pancakes are an OREO® lover's dream. Serve with a glass of milk!

Prep Time: 20 mins | Cook Time: 25 mins | Additional Time: 25 mins | Total Time: 1 hr 10 mins | Servings: 4

Ingredients

Sweet Milk Mousse:

6 ounces cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
¾ cup heavy cream, divided
Vanilla Drizzle:

1 cup powdered sugar
2 ½ tablespoons whole milk
¼ teaspoon vanilla extract
Pancakes:

16 chocolate sandwich cookies with extra creme filling (e.g., OREO®)
4 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 cups whole buttermilk
4 large eggs, lightly beaten
2 teaspoons vanilla extract
6 tablespoons unsalted butter, melted
Directions

Prepare the Sweet Milk Mousse:

In a small saucepan over medium heat, combine cream cheese, white sugar, vanilla extract, kosher salt, and ¼ cup heavy cream. Cook, whisking often, until the mixture is melted and smooth, about 5 minutes.
Transfer to a bowl and chill, uncovered, until completely cooled, about 20 minutes.
Beat the remaining ½ cup heavy cream with an electric mixer until stiff peaks form, about 2 minutes.
Fold the whipped cream into the cooled cream cheese mixture. Spoon into a piping bag and chill until ready to use.
Make the Vanilla Drizzle:

In a medium bowl, whisk together powdered sugar, milk, and vanilla extract. Cover and set aside until ready to use.
Prepare the Pancake Batter:

Crush the chocolate sandwich cookies and set them aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a large measuring cup, whisk together buttermilk, eggs, and vanilla extract. Pour over the dry ingredients and gently stir until almost incorporated.
Drizzle in melted butter and sprinkle with 2 cups of the crushed cookies. Stir until just incorporated, leaving some lumps. Let the batter rest for about 5 minutes.
Cook the Pancakes:

Preheat a griddle to about 375 degrees F (190 degrees C) and lightly grease it.
Spoon about ⅔ cup of batter onto the griddle for each pancake, spacing them about 2 inches apart. Cook undisturbed until bubbles rise to the surface and the edges look dry, about 2 to 3 minutes.
Flip and cook until browned on the second side, about 1 to 2 minutes more. Repeat with the remaining batter.
Assemble the Pancakes:

Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat the layers twice, topping with a fourth pancake.
Repeat with the remaining pancakes and mousse.
Drizzle the vanilla glaze over the top and sprinkle with the remaining crushed cookies.
Cook's Notes:

Double Stuf OREO® cookies work great, but regular ones will do just fine.
You can make the pancakes smaller and adjust the toppings as needed.
Keep the pancakes warm in a 200-degree F (95-degree C) oven if necessary.
Enjoy your decadent Copycat Milk 'n Cookies Pancakes!

08/11/2024

Carrot Cake Pancakes

Carrot cake pancakes for breakfast? Why not! These pancakes capture the essence of carrot cake, with warm spices and a sweet cream cheese drizzle. Topped with chopped nuts, raisins, and flaked coconut, they make for a truly indulgent breakfast treat.

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 4 | Yield: 8 carrot pancakes

Ingredients:

Carrot Cake Pancakes:

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon table salt
1 cup whole buttermilk
¼ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
¾ cup finely grated carrot
3 tablespoons unsalted butter, melted, plus more for the griddle
Cream Cheese Frosting Drizzle:

3 ounces cream cheese, softened
1 tablespoon whole milk
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Topping:

3 tablespoons golden raisins
3 tablespoons toasted chopped pecans or walnuts
3 tablespoons toasted unsweetened coconut flakes
1 tablespoon finely chopped candied ginger (Optional)
Directions:

Prepare the Pancake Batter:

In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, baking soda, and table salt.
Add the whole buttermilk, packed light brown sugar, egg, and vanilla extract to the dry ingredients. Stir until just combined.
Fold in the finely grated carrot and melted butter until the batter is well mixed. Set the batter aside while you prepare the frosting and topping.
Make the Cream Cheese Frosting Drizzle:

In a medium bowl, whisk together the softened cream cheese, whole milk, powdered sugar, and vanilla extract until smooth. Set aside.
Prepare the Topping:

In a small bowl, stir together the golden raisins, toasted chopped pecans or walnuts, toasted unsweetened coconut flakes, and finely chopped candied ginger (if using). Set aside.
Cook the Pancakes:

Heat a large nonstick skillet or griddle over medium heat and grease it with a bit of butter.
Working in batches, scoop about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles begin to form on the surface and the edges look dry, about 2 to 3 minutes. Flip the pancakes and cook for another minute, until they are fluffy and slightly firm.
Repeat with the remaining batter, adding butter and adjusting the heat as needed.
Serve:

Divide the pancakes evenly among 4 plates. Drizzle them generously with the cream cheese frosting and sprinkle with the prepared topping.
Enjoy your decadent Carrot Cake Pancakes!

06/11/2024

Spiced Harissa Beef-and-Lamb Koftas

These spiced harissa beef and lamb koftas are seasoned with the bold flavors of turmeric, cumin, and harissa paste, shaped around skewers, and grilled.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6

Ingredients:

1 pound 85% lean ground beef chuck
8 ounces ground lamb
1 large egg, lightly beaten
1/3 cup finely chopped fresh cilantro
1/4 cup grated onion
2 tablespoons harissa paste (see Note)
2 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon cumin
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup plain yogurt
1 1/2 tablespoons tahini (sesame seed paste)
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped fresh parsley
1/8 teaspoon salt
Directions:

Preheat the Grill:

Preheat an outdoor grill to medium heat (350 to 375 degrees F (175 to 190 degrees C)).
Prepare the Koftas:

In a large bowl, combine ground beef, ground lamb, lightly beaten egg, finely chopped cilantro, grated onion, harissa paste, minced garlic, ground coriander, 1 teaspoon salt, cumin, turmeric, ground ginger, and ground cinnamon.
Be careful not to overmix the meat mixture to avoid making the meat tough.
Shape the mixture around 6 (10-inch) skewers, making the meat mixture about 1-inch thick around the skewers.
Grill the Koftas:

Oil the grill grates to prevent sticking.
Grill the koftas, covered, turning occasionally, until an instant-read thermometer inserted into the centers registers 160 degrees F (71 degrees C), about 15 minutes.
Prepare the Yogurt Sauce:

While the koftas are grilling, stir together the plain yogurt, tahini, lemon juice, finely chopped parsley, and 1/8 teaspoon salt in a small bowl.
Serve:

Serve the grilled koftas with the prepared yogurt sauce.
Enjoy your Spiced Harissa Beef-and-Lamb Koftas!

Note: Harissa paste is a spicy and aromatic chili paste that is a staple in North African and Middle Eastern cuisine. It can be found in the international aisle of most grocery stores or specialty markets.

06/11/2024

Coffee Cake. Literally.

This coffee-flavored cake has been a hit at BBQs, Easter brunch, and birthday parties. I've had coffee haters and those who dislike cake compliment me on this recipe and say they love it.

Prep Time: 30 mins | Cook Time: 25 mins | Additional Time: 1 hr | Total Time: 1 hr 55 mins | Servings: 15

Ingredients:

Cake:

2 cups all-purpose flour
2 cups white sugar
¼ teaspoon salt
1 cup butter
3 tablespoons instant coffee granules
1 cup boiling water
½ cup buttermilk
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
Frosting:

¾ cup butter, softened
3 cups confectioners' sugar
1 tablespoon instant coffee granules, or more to taste
2 tablespoons heavy cream, plus more as needed
Directions:

Prepare the Cake:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
In a large bowl, stir together flour, white sugar, and salt until thoroughly combined.
Melt 1 cup of butter in a small saucepan. In a bowl, dissolve 3 tablespoons of instant coffee granules in boiling water. Pour the coffee mixture into the melted butter, bring to a boil over medium heat, and stir for about 10 seconds. Set the butter-coffee mixture aside to cool.
In another bowl, mix buttermilk, eggs, vanilla extract, and baking soda until the baking soda has dissolved.
Mix the cooled coffee mixture into the flour mixture, then gently stir in the buttermilk mixture. Pour the batter into the prepared cake pans.
Bake the Cake:

Bake in the preheated oven until the cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to racks to cool completely.
Prepare the Frosting:

In a mixing bowl, beat together ¾ cup softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and 2 tablespoons of heavy cream on high speed until the frosting is light and creamy. If needed, add additional cream, 1 teaspoon at a time, to achieve a spreadable texture.
Assemble the Cake:

Once the cake layers are completely cool, spread frosting between the layers and over the top and sides of the cake.
Enjoy your Coffee Cake!

06/11/2024

Sloppy Joe Smash Burgers

This Sloppy Joe smash burger is what you get when you combine a Sloppy Joe and a smash burger, a rich indulgence that is as sinful as it is sloppy.

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 2

Ingredients:

1 1/2 teaspoons olive oil
1/3 cup diced onion
1/3 cup diced green bell pepper
1/4 teaspoon garlic powder
1/2 pound ground beef
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Sloppy Joe sauce, plus more for serving
2 slices thick-cut American cheese
2 hamburger buns
Directions:

Prepare the Onion and Pepper Mixture:

Heat a griddle or large skillet over medium-high heat. Add olive oil, diced onion, and diced green bell pepper.
Season with garlic powder and cook, stirring constantly, until the mixture is softened and browned around the edges, about 5 minutes.
Form and Cook the Patties:

Divide the onion and pepper mixture into 4 mounds on the griddle or skillet.
Divide the ground beef into 4 portions and place each portion over a mound of peppers and onions. Using a flat spatula, press down firmly on each section to form thin patties.
Season the patties evenly with kosher salt and freshly ground black pepper. Cook, undisturbed, until browned on the bottom and around the edges, about 3 minutes.
Add Sauce and Cheese:

Flip the burgers and top each with 2 tablespoons of Sloppy Joe sauce.
Place a slice of American cheese over two of the burgers and then top with the remaining two burgers to create two double-stacked burgers.
Toast the Buns:

Toast the hamburger buns in the pan drippings until golden brown.
Assemble and Serve:

Add the stacked burgers to the toasted buns.
Serve with extra Sloppy Joe sauce on the side if desired.
Enjoy your Sloppy Joe Smash Burgers!

06/11/2024

Chocolate Chip Cookie Layer Cake

I first made this cake for my brother's birthday. He doesn't care for normal cake, and his favorite sweet is chocolate chip cookies, so he (and all the rest of the family) loved this. He has asked for it every birthday since. One time when I served it to ten people and there were leftovers, I caught my dad eating it for breakfast the next morning! All lovers of chocolate chip cookies must try it! Serve with vanilla ice cream.

Prep Time: 30 mins | Cook Time: 15 mins | Additional Time: 1 hr | Total Time: 1 hr 45 mins | Servings: 16 | Yield: 16 servings

Ingredients:

Cookie Layers:

1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
3 cups all-purpose flour
1 (12 ounce) bag semisweet chocolate chips
Frosting:

½ cup butter, melted
⅓ cup milk
1 teaspoon vanilla extract
3 cups confectioners' sugar
⅔ cup cocoa powder
Directions:

Prepare the Cookie Layers:

Preheat the oven to 350 degrees F (175 degrees C). Grease 3 large baking sheets. Cut three 10-inch rounds of parchment paper and place each round on each baking sheet.
Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. Mix in eggs, 2 teaspoons vanilla extract, baking soda, and salt until just combined. Stir in flour until dough is just combined. Fold in chocolate chips.
Divide the dough into 3 equal parts; press 1 part onto each parchment round.
Bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. Remove from the oven and cool completely.
Prepare the Frosting:

Stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. Beat confectioners' sugar and cocoa powder together in a separate bowl until evenly combined. Beat the butter mixture into the cocoa mixture until frosting is smooth and thickened.
Assemble the Cake:

Peel parchment paper off the bottom of each cookie round. Set aside the prettiest round to be used for the top layer.
Spread 1/2 of the frosting onto 1 cookie round and top with a second cookie round. Spread the remaining frosting onto the second cookie round and top with the third cookie round.
Cook's Note:
Be sure to let the cookies cool completely. I like to make them the day before.

Enjoy your Chocolate Chip Cookie Layer Cake!

06/11/2024

Rose Water Cake

Not your standard white cake. Chances are no one will have tried something quite like this before! It's fantastically moist, sweetly subtle, and altogether different. Perfect for a garden party or spring wedding.

Prep Time: 15 mins | Cook Time: 30 mins | Additional Time: 35 mins | Total Time: 1 hr 20 mins | Servings: 8 | Yield: 1 9-inch cake

Ingredients:

Cake:

1 cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
¼ cup half-and-half
¼ cup rose water
2 drops red food coloring, or as desired
Buttercream Frosting:

3 cups confectioners' sugar
1 cup unsalted butter, softened
1 tablespoon half-and-half, or more as needed
1 ½ teaspoons vanilla extract
Directions:

Prepare the Cake:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
Cream sugar and butter together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract.
Combine flour, baking powder, and salt in a separate bowl. Gradually add this to the sugar mixture and blend until combined.
Stir in half-and-half and rose water. Add a few drops of food coloring to achieve a pinkish hue (or any desired color). Pour the batter into the prepared pan.
Bake the Cake:

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
Cool the cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen it, then carefully invert the cake onto a serving plate or cooling rack. Let it cool completely, about 30 minutes.
Prepare the Buttercream Frosting:

While the cake cools, beat confectioners' sugar and butter with an electric mixer on low speed. Increase the speed to medium and beat for about 3 minutes.
Add half-and-half and vanilla extract, and beat for an additional minute. If the frosting is too thick, add more half-and-half, a little at a time, until the desired consistency is reached.
Frost the Cake:

Once the cake has cooled, frost it with the buttercream frosting.
Cook's Note:

To create a rose design, dot food coloring around the frosted cake and drag a toothpick through the dots to form roses and petals.
Enjoy your Rose Water Cake!

06/10/2024

Fudge Layer Cake

This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle the frosted cake with chocolate shavings.

Servings: 12 | Yield: 1 9-inch layer cake

Ingredients:

1 ¾ cups all-purpose flour
1 cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
⅛ teaspoon salt
¾ cup unsalted butter, softened
⅔ cup white sugar
⅔ cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk
¾ cup unsalted butter, softened (for frosting)
1 (16 ounce) package confectioners' sugar, sifted
3 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons vanilla extract (for frosting)
Directions:

Prepare the Cake Batter:

Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
In a separate bowl, cream ¾ cup butter, white sugar, and brown sugar at medium speed until light and fluffy.
Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla extract.
At low speed, add a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together, starting and ending with the flour mixture.
Bake the Cake:

Preheat the oven to 350 degrees F (175 degrees C).
Line the bottoms of 2 9-inch pans with waxed paper; grease and flour the pans.
Pour the batter into the prepared pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before turning onto racks to cool completely.
Make the Frosting:

Cream together ¾ cup butter and confectioners' sugar until well combined.
Slowly add melted chocolate and 2 teaspoons vanilla extract.
Beat until the frosting is light and fluffy.
Assemble the Cake:

Once the cakes are completely cooled, spread a layer of frosting on top of one of the cakes.
Place the second cake on top and frost the top and sides of the entire cake.
Optionally, sprinkle the frosted cake with chocolate shavings for decoration.
Enjoy your creamy, decadent fudge layer cake!

Welcome to Recipe Rove, your culinary inspiration hub! 🍽️✨ Join our vibrant community and explore a world of mouthwatering recipes. 🥳👩‍🍳 Discover, cook, and share the joy of delicious food! 🌟🍲

06/09/2024

Strawberries and Cream Cupcakes

These strawberries and cream cupcakes are light as air, with a scrumptious strawberry and cream filling and topping. If you are short on time, you could absolutely skip the cutting-and-filling part of this recipe and simply frost the tops of the cupcakes with the whipped cream and strawberries instead.

Prep Time: 1 hr | Cook Time: 30 mins | Cool Time: 2 hrs | Total Time: 3 hrs 30 mins | Servings: 21

Ingredients:

Strawberries

2 cups chopped strawberries
6 tablespoons white sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest, or to taste
Cupcakes

1 2/3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 cup plus 2 tablespoons white sugar
3 large egg whites, at room temperature
1 tablespoon vanilla extract
1/4 teaspoon almond extract
2/3 cup full-fat sour cream, at room temperature
1/3 cup 2% milk, at room temperature
Filling and Topping

2 ounces full-fat cream cheese, chilled
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 pinch salt
1 1/2 cups heavy whipping cream
Directions:

Prepare the Strawberries:

Place strawberries and sugar in a small pot over medium-low heat. Bring the mixture to a simmer, stirring often, and cook for 5 minutes.
Stir cornstarch and water together in a small bowl or measuring cup. Stir the cornstarch mixture into the strawberry mixture and cook until thickened, 1 to 2 minutes.
Remove the pot from heat, and stir in lemon zest and lemon juice. Pour the mixture into a heat-safe bowl and place uncovered into the fridge to chill. (Once the mixture is chilled and no longer condensing, you can then cover the bowl.)
Prepare the Cupcakes:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with liners.
Sift together cake flour, baking powder, salt, baking soda, and nutmeg.
Beat butter, oil, and 1 cup plus 2 tablespoons sugar until light and fluffy, 3 to 4 minutes. Add in egg whites, vanilla, and almond extract, and beat the mixture on medium-high speed for another 3 minutes.
Add in half of the flour mixture and mix until just combined. Add in sour cream and milk; mix until just combined. Add in the remaining flour mixture; mix until just combined.
Pour batter into prepared cupcake pans, filling each liner no more than 2/3 full. Bake one pan at a time, until tops of cupcakes spring back when lightly touched, 22 to 26 minutes.
Allow cupcakes to cool in the pan for 5 minutes before removing them to a wire rack to cool completely, about 30 minutes. Chill cupcakes in the refrigerator for about 1 hour. This will make them easier to cut and fill.
Prepare the Cream Cheese Whipped Cream:

Beat chilled cream cheese, powdered sugar, vanilla, and salt together until smooth. Add in 1/2 cup cold heavy cream, and mix on low until the mixture is smooth. Add in the remaining heavy cream; beat on medium-high until the mixture holds stiff peaks.
If desired, place the mixture into a piping bag fitted with an open star tip (such as a Wilton® 1M). Place the piping bag in the refrigerator until ready to use.
Assemble the Cupcakes:

Remove cupcakes from the refrigerator. Remove the liners and cut tops off cupcakes. Pipe a layer of whipped cream on the bottom half of cupcakes; top with about 1 to 2 teaspoons of strawberry mixture.
Place tops of cupcakes back on, and lightly press down to adhere. Pipe more whipped cream on top of cupcakes and top with another 1 to 2 teaspoons of strawberry mixture. Chill in the refrigerator for 30 minutes before serving.

06/09/2024

Carne Asada Tacos

Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon, or similar cuts of beef.

Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Servings: 6

Ingredients:

1 ½ pounds boneless beef top sirloin, cut into thin bite-size slices
½ teaspoon salt
1 teaspoon freshly ground black pepper
Crushed red pepper to taste
1 lime
1 (28 ounce) can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10.5 ounce) can beef broth
12 (6 inch) corn tortillas
½ large onion, chopped
2 tomatoes, chopped
1 avocado - peeled, pitted, and sliced
1 bunch fresh cilantro, chopped
1 lemon
Directions:

Marinate the Meat:

Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
Prepare the Tomatillo Sauce:

In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
Cook the Beef:

Heat 1 tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to a serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
Assemble the Tacos:

To serve, place two tortillas on top of each other. Add the desired amount of meat, and spoon over some tomatillo mixture. Top with onions, tomatoes, avocado, and cilantro. Garnish with a wedge of lemon, to be squeezed over the taco before eating.