CREAM CHEESE FROSTING

March 8, 2012

When it comes to be Autumn, I want cream cheese frosting with pumpkin things almost constantly! And a cream cheese frosting is important other times of year, perhaps most notably with a carrot cake, which I like in springtime. Frosting is not even my favorite part of a dessert, but I get excited about this. One great place for it? These pumpkin cupcakes of course. And many more things too. I actually enjoy almost any cake with cream cheese frosting.

CREAM CHEESE FROSTING
Makes about 2 cups

12 tablespoons butter, softened
8 ounces cream cheese
3 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt

Whip butter for 2 minutes. Add cream cheese and mix for 1 minute. Slowly add powdered sugar until incorporated. Add vanilla and salt. Beat for three minutes.

CREAM CHEESE FROSTING

Author: Rachel Schultz

Ingredients

12 tablespoons butter, softened
8 ounces cream cheese
3 cups powdered sugar
1 teaspoon vanilla
¼ teaspoon salt

Instructions

Whip butter for 2 minutes. Add cream cheese and mix for 1 minute. Slowly add powdered sugar until incorporated. Add vanilla and salt. Beat for three minutes.

HOW TO REALLY GET YOUR PRODUCE CLEAN (IT’S EASY)

March 1, 2012

Rachel Schultz

I either don’t bother cleaning certain fruits and vegetables, or if I’m going to take the time to clean it I want to actually accomplish something. When I feel like being thorough I do this. Create a mixture of one part apple cider vinegar and ten parts water. Add your produce to mixture and swirl around (if small, like berries) or slowly pour mixture over larger produce in a colander, scrubbing throughout. Strain and rinse with fresh water.

That’s it! To give you an idea, for twelve ounces of berries, I used about 1/4 cup vinegar and 3 and 1/4 cups water.

The vinegar kills bacteria and mold spores on the surface of the fruit! My produce lasts longer with this method.

BACON WRAPPED GREEN BEANS WITH BROWN SUGAR GLAZE

February 23, 2012

Rachel Schultz

I love green beans, and at times, I might prefer them even over french fries. If you’re not convinced, adding bacon should settle any fears. I have noticed the presence of bacon general makes men like green beans more as well. Do you call them french beans or green beans? Alternate but related question, how do you feel about coming off pretentious? Third question, not related, do you just like foods served in ways that would be classified as “bundles”?

BACON WRAPPED GREEN BEANS WITH BROWN SUGAR GLAZE
Serves 2-3

1 pound fresh green beans
6 strips of bacon
3 tablespoons butter
1 clove garlic, minced
1/4 cup brown sugar

Preheat oven to 400 degrees. Boil green beans until slightly tender.

Meanwhile, fry bacon until it is about 3/4 cooked, keeping it soft rather than crisp. Wrap the bacon around 4-5 beans and lay on baking sheet.

Bake for 10 minutes. Heat butter, garlic, and brown sugar in a saucepan on medium-high heat. Drizzle sauce over green bean wraps and serve.

BACON WRAPPED GREEN BEANS WITH BROWN SUGAR GLAZE

Author: Rachel Schultz

Serves: 2-3

Ingredients

1 pound fresh green beans
6 strips of bacon
3 tablespoons butter
1 clove garlic, minced
¼ cup brown sugar

Instructions

Preheat oven to 400 degrees.
Boil green beans until slightly tender.
Meanwhile, fry bacon until it is about ¾ cooked, keeping it soft rather than crisp.
Wrap the bacon around 4-5 beans and lay on baking sheet.
Bake for 10 minutes.
Heat butter, garlic, and brown sugar in a saucepan on medium-high heat. Drizzle sauce over green bean wraps and serve.