Archive | July, 2011

Snickerdoodle Cupcakes with Brown Sugar Buttercream

13 Jul

I found this on another blog and it might be my new favorite cupcake. Light, fluffy and scrumptious! Enjoy!!

Snickerdoodle Cupcakes

3 Cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 Tablespoon cinnacmon

2 Sticks softened butter

1 1/4 Cups sugar

2 teaspoon vanilla

1 1/4 Cups milk (I used 1 1/2 by accident but it worked out well)

Preheat oven to 325. Sift together flour, baking powder, salt and cinnamon. Set aside

Cream butter and sugar until pale and fluffy.

Add eggs one at a time then vanilla.

Alternating, add dry mixture then milk in three batches. Bake for 18-22 minutes. Makes 2 dozen.

Brown Sugar Buttercream

1 1/2 sticks softened butter

1/3 Cup brown sugar

1/2 teaspon cinnamon

3 Cups powdered sugar

2 Tablespoons half and half

Mix butter, brown sugar an cinnamon. Alternating add powdered sugar and half & half.

I could have eaten the entire bowl…

Open-Faced Blackened Catfish Sandwich (9 WW points)

13 Jul

This recipe is from Cooking Light. I have been trying to eat healthier since I started Weight Watchers about 6 weeks ago. Since my last post I have been trying new recipes (mostly healthy) and have not posted because I have forgotten. Any recipe (except baking) that I can add the points to, I will.

This recipe is delicious. I blackened the catfish a bit too much but it’s honestly my first time making fish. Weird, I know. The coleslaw is sweet and tangy, om nom nom.

1 3/4 teaspoons paprika

1 teaspoon dried oregano

3/4 teaspoon ground red pepper

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (6-ounce) catfish fillets

2 teaspoons olive oil

1/3 cup plain fat-free Greek yogurt

3 tablespoons fresh lime juice1 tablespoon honey

2 cups packaged cabbage-carrot coleslaw

1 cup chopped fresh cilantro

4 (1-ounce) slices sourdough bread, toasted

Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with paprika mixture. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes on each side or until desired degree of doneness.

Combine yogurt, juice, and honey in a medium bowl. Add cabbage and cilantro; toss well to coat. Top each bread slice with about 1/2 cup slaw and 1 fillet. Top each fillet with remaining slaw.

Assembly time…