Red Velvet Armadillo

Announcement: We've got a new home!

2009-08-09T14:56:00.000-07:00

Red Velvet Armadillo Bakeshop has a new home on the internet.

Check us out at www.redvelvetarmadillobakeshop.com. Don't forget to sign up for our e-newsletter, and to follow us on Facebook and Twitter. Just visit our new site for more information!

Thanks!

First Birthday Cake

2009-07-03T12:06:00.000-07:00

Happy first birthday to B!

Although his actual day was a few weeks ago, he's getting an extra celebration tonight with family.

For the special event? A two-layer chocolate chip cake with buttercream. Accents in lime green and sunny yellow.

Enjoy!

Rock & Roll/Mocktail Baby Shower

2009-06-13T09:07:00.000-07:00

Pina colada cupcakes and guitar-shaped iced cookies were the perfect desserts for a Rock & Roll Mocktail Shower for Baby I.

($2.00 per cupcake; minimum order one dozen)
($1.75 per cookie; minimum order one dozen)

This really is the cutest thing

2009-06-08T15:10:00.001-07:00

Could merchandise be in the future for Red Velvet Armadillo Bakeshop?

I went out to my mailbox today, expecting the usual assortment of bills, statements and catalogs, and what do I find but an envelope from my friend, D.

I open it up to reveal this absolutely adorable tank that she made for me.

On the front, a sparkly cupcake and the phrase "and I bake"

On the back?

"Red Velvet Armadillo Bakeshop"

Truly, it's the most wonderful gift. I love it!

Thanks, D! We're going to have to pow-wow about the possibilities here. :)

Happy Graduation!

2009-06-01T08:31:00.000-07:00

To celebrate a high school graduation, three tiers of yummy cake, shaped into text books and a graduation cape.

The bottom layer is vanilla with fresh strawberry filling, the middle is strawberry with cream cheese filling, and the cap is a marble cake with chocolate frosting and filling.

Best wishes to T, the happy graduate! We hope you had a great party!

Well, looky here! We got an award!

2009-05-25T12:47:00.000-07:00

Imagine my delight to see that my fabulous friend, Ashley-cita (clicking on her name will take you to check out said honor) had bestowed Red Velvet Armadillo with an award!

How fantastic, and much appreciated!

Here are the rules and regulations for this particular award:

The Adorable Blog Award Rules:
Include the award logo in your blog or post.
Nominate as many blogs which you like.
Be sure to link to your nominees within your post.
Let them know that they have received this award by commenting on their blog.
Share the l♥ve and link to this post and to the person from whom you received your award.

I'll be passing along the love via my personal blog, but thanks, Miss Ashley-cita. Hugs and kisses!

Neopolitan Cupcakes

2009-05-17T07:52:00.000-07:00

I love getting to surprise people, and so when K told me she liked the basics (vanilla, chocolate & strawberry), I came up with this perfect combination of the three for her birthday party.

Just like the traditional neopolitan ice cream, these cupcakes are layered with chocolate vanilla and strawberry cake and topped with little bursts of frosting in the same flavors.

Simple, classic and delicious.

($2.25/cupcake; minimum order one dozen)

More first birthday party!

2009-05-08T07:34:00.001-07:00

Snips and snails and puppy dog tails - that's what little boys are made of.

But this cake and accompanying cupcakes are made of vanilla and chocolate and sugar, oh my!

6" smash cake in vanilla with buttercream, surrounded by vanilla and chocolate cupcakes, covered with smooth chocolate and vanilla frostings and ganaches.

The smash cake is baby blue fondant with red and white argyle and a white fondant dog bone.

Some cupcakes are topped with ganache and a royal icing bone shape. The others have a swirl of chocolate or baby blue vanilla frosting a chocolate sprinkles.

The verdict? Delicious.

(Smash cake as shown: $20.00)
(Cupcakes: $1.75/cupcake; minimum order one dozen)
(Baby: not for sale)

Dog Bones iced cookies. The perfect treat.
($1.75/cookie; minimum order one dozen)

(Photos by KC Frick Photography)

First Birthday Party!

2009-04-25T16:44:00.001-07:00

Today's cakes are a family affair.

A and his cousin, A, are both turning 1 year old this month. We had a joint party for them, which meant: two cakes!

For Cousin A, a 6" pink polka dot smash cake. Vanilla cake with buttercream filling, covered in pastel pink fondant, accented with darker pink fondant dots and white beading at the bottom.

I added a variety of vanilla and chocolate cupcakes with pink buttercream and chocolate frosting on the tiers beneath the cake.

For A, something similar in light blue with darker blue squares in the same flavors.

A is a very happy birthday boy. :)

(smash cakes - $15 each; cupcakes, $1.75 each/minimum order one dozen; custom cupcake stands available, email jennifer@redvelvetarmadillobakeshop.com for your quote).

Be back soon!

2009-04-15T14:59:00.000-07:00

Red Velvet Armadillo Bakeshop will be on holiday through May 2.

We will have limited access to email, and we will respond to your quote requests as soon as possible.

Hope you have a happy April!

RVAB E-Newsletter

2009-04-14T08:13:00.001-07:00

Red Velvet Armadillo Bakeshop is sending out its first ever e-newsletter.

If you are not on our list, please send your name and email address to jennifer@redvelvetarmadillobakeshop.com. Your information will remain private. We will not sell or distribute your email address to any other companies at any time.

E-newsletters will be sent every 6 to 8 weeks and will include news about Red Velvet Armadillo Bakeshop and some of our recommended vendors. Additionally, keep an eye out for coupons and specials!

We look forward to sharing our news with you!

More than meets the eye!

2009-04-13T08:00:00.000-07:00

Happy 5th birthday to my neighbor's nephew. She asked for a Transformers cake, which is the birthday boy's favorite, to celebrate.

This cake is two layers of rich chocolate, filled and frosted with buttercream. The autobots logo is made from fondant and trimmed with blue and yellow buttercream beading.

Prices starts at $20.

Happy Easter

2009-04-12T16:55:00.001-07:00

And what better way to celebrate than with sweet pink lemonade cupcakes, topped with buttercream and a twist of lime, and bright daisy-shaped cut out cookies.

We at Red Velvet Armadillo hope you enjoyed your holiday with family and friends.

Amelia & Fernando's Wedding

2009-04-07T08:12:00.000-07:00

Congratulations to Amelia & Fernando, who tied the knot on Saturday, April 4, 2009.

They ordered 180 cupcakes in 3 different flavors: carrot, red velvet and banana rum, all decorated with cream cheese icing to resemble flowers.

Best wishes for a long and happy marriage!

Baby Shower: Petit Fours Cupcakes & Teapot Cookie Favors

2009-03-30T16:50:00.000-07:00

Sweet vanilla cake dipped in pale pastels to resemble petit fours. K ordered these for her friend N's tea party themed baby shower. Perfect to welcome a new baby girl.

Delicious!

($2.00/cupcake; minimum order one dozen)

K also ordered these teapot shaped cutout cookies favors, frosted with pale pink royal icing and monogramed with an "S."

(cookies starts at $1.75 each. contact us for custom packaging options)

Photos courtesy of SP Photography.

Red Velvet Engagement Cake

2009-03-20T18:52:00.000-07:00

Simple and sweet - a 6" round of dense red velvet cake, frosted with sweet cream cheese frosting and topped with a lattice of pink and white chocolate.

Prices start at $15.

Easter Cookies

2009-03-17T17:33:00.000-07:00

Just in time for Easter and Spring!

Order from a selection of eggs, tulips, butterflies and bunnies, decorated with pastel royal icing.

($2.00/cookie; one dozen minimum order)

Bridal Shower Cake

2009-03-09T15:47:00.000-07:00

A sweet, 8" white cake, frosted with buttercream and adorned with bright fondant tulips is the perfect way to wish a bride-to-be the best of luck.

(prices start at $18)

Luck of the Irish Cupcakes

2009-03-08T19:42:00.000-07:00

So sinful and delicious! Dense, moist chocolate cupcakes, laced with Guiness and filled with a smooth Bailey's Irish Cream ganache. These treats are finished off with stars of Irish Buttercream for the perfect St. Patrick's Day dessert!

($2.50/cupcake; one dozen minimum order)

Shamrock Cake Pops

2009-02-25T09:47:00.000-08:00

Just in time for St. Patrick's Day: Shamrock Cake Pops.

Moist bites of mint-flavored cake (green, of course!) dipped in a shell of semi-sweet chocolate and topped with a vanilla drizzle. Served on a lollipop stick for easy enjoyment!

($1.00 per pop. Minimum order one dozen)

Red Velvet Armadillo is now on Facebook!

2009-02-23T18:25:00.000-08:00

That's right, readers! Red Velvet Armadillo Bakeshop has a fan page on Facebook. If you're a member and would like to join, please click here and become a fan.

Keep up to date with our latest creations, specials and events. It's a great way to stay connected!

St. Patrick's Day is Tuesday, March 17

2009-02-23T18:23:00.000-08:00

St. Patrick's Day is coming! Celebrate the Wearing o' the Green with Red Velvet Armadillo's Luck Of the Irish Cupcakes (chocolate laced with Guiness and a hint of Irish whiskey, topped with buttercream), or Shamrock Cake Pops (Vanilla bites of cake, tinted green and flavored with mint, dipped in chocolate, drizzled with green and served on a stick.

Contact jennifer@redvelvetarmadillobakeshop.com to place your order!

New Item: Cheesecake Pops

2009-02-15T06:04:00.001-08:00

Red Velvet Armadillo Bakeshop is pleased to announce we are offering cake and cheesecake pops.

Shown here: creamy cheesecake, dipped in semisweet chocolate and drizzled with pink and white vanilla frosting in a convenient bite-size pop portion. Delicious!

(Pricing starts at $.75/pop; 20 minimum order. Pops shown are $1.00 each; email jennifer@redvelvetarmadillobakeshop.com for a quote).

Happy Valentine's Day!

2009-02-14T12:19:00.000-08:00

And what better way to celebrate than with cupcakes?

Rich chocolate chocolate chip and sweet cherry vanilla topped with swirls of pink vanilla and chocolate marshmallow frosting, with a touch of chocolate sprinkles.

Yummy!

($2.o0/cupcake; one dozen minimum order)

Pug Cookies

2009-02-09T17:30:00.000-08:00

Here at Red Velvet Armadillo Bakeshop, we love pugs.

These adorable pug-shaped cut out cookies are the perfect gift for our vet and his staff. Of course, they are available in fawn and black, and are almost too cute to eat.

Almost.

($2.00 per cookie; one dozen minimum order)

Casino Cake

2009-02-08T04:54:00.000-08:00

N commissioned this casino-themed cake for her 30th birthday party, a Vegas-style murder mystery.

The top layer is an 8" chocolate round, filled with ganache, and the bottom is a 10" chocolate chip square, also filled with ganache. The whole cake was decorated with fondant trim.

Prices start at $75. Inquire for quote.

Bridal Shower Cookies

2009-02-07T04:44:00.000-08:00

K ordered these pretty pink and seafoam green cut out cookies in the shapes of hearts and wedding cakes for her cousin's bridal shower this weekend.

Sweet cookies topped with glossy royal icing in the wedding colors make the perfect treat.

($2.00 per wedding cake, $1.75 per heart; minimum order one dozen cookies)

Toyota Birthday Cupcakes

2009-01-24T16:45:00.000-08:00

K asked for these Toyota and MR2 cupcakes for her husband, D's, birthday.

She chose banana rum with buttercream, and requested the toyota and MR2 logos in red and blue frosting. Hope D was surprised and had a wonderful birthday!

($2.00/cupcake; 1 dozen minimum order)

Mod Daisy Cookies

2009-01-04T18:18:00.000-08:00

Oversized cookies with royal icing in bright colors of your choice. ($2.00/cookie; minimum order one dozen).

Small Cannoli Birthday Cake

2009-01-02T07:08:00.000-08:00

Absolutely delicious, and at 6", the perfect size for a small party.

Moist yellow cake, flavored with just a touch of almond, forms layers, stuffed with thick cannoli filling and mini chocolate chips. A shiny, semisweet chocolate ganache drizzles down the sides, as the perfect topping. ($15/cake).

Christmas Tree Cupcakes

2008-12-22T12:01:00.000-08:00

Tis the season for some cupcakes!

I am delivering these platters of Christmas tree cupcakes to a dessert party this evening. The platter includes 6 Christmas trees, 6 holiday-themed cupcakes and a dozen tea cakes. Please contact me at jennifer@redvelvetarmadillobakeshop.com for pricing.

S'mores Thank You Cupcakes

2008-12-16T12:42:00.000-08:00

K, the lovely bride whose wedding I baked for last month, contacted me about sending some thank you cupcakes to her favorite vendor - Wilson Photography.

I was happy to put together this gift box with a note and ribbons in her wedding colors.

S'mores Cupcakes - chocolate cake stuffed with marshmallow and topped with a fluffy marshmallow frosting, graham cracker crumbles and a mini hersey bar ($2.25/cupcake; minimum order one dozen).

Contact me at jennifer@redvelvetarmadillobakeshop.com for gift decor/delivery quotes.

NEW: Frosted Cookies!

2008-12-11T18:02:00.000-08:00

These adorable frosted sugar cookies are going to make wonderful favors for the holiday party for which they were ordered.

Each sweet cookie measures from 3-4" and is decorated with glossy royal icing. They just about melt in your mouth and are almost too pretty to eat. (prices start at $2.00/cookie; minimum order one dozen. Contact me at jennifer@redvelvetarmadillobakeshop.com to discuss favor bags and giftwrap options).

Congratulations to our winners!

2008-12-07T18:22:00.000-08:00

Congratulations to Kristin, who came in first place with her idea for Peppermint Mocha Cupcakes, and to Theresa, for her runner-up Peppermint Bark concept!

Thanks again for participating in this year's holiday contest!

Rocky Road Cupcakes

2008-12-04T17:07:00.000-08:00

Warning: glass of milk required.

These rich, rocky road cupcakes are making the trip to South Florida tomorrow for some special friends. Dense chocolate chocolate chip cake is topped with a mix of milk chocolate, roasted almonds, toasted coconut, dried cherries and mini marshmallows. ($2.50/cupcake; one dozen minimum order)

Pumpkin Spice Cupcakes for S

2008-12-01T17:34:00.000-08:00

S commissioned these Pumpkin Spice cupcakes for an event at her church. Cinnamon and ginger give a lift to the moist pumpkin cake and it is finished off with a sweet cream cheese frosting. Delish! ($2.00/cupcake; one dozen minimum order)

2008 Holiday Contest! Voting is Open

2008-11-23T08:25:00.000-08:00

Over the last few weeks, we've gotten some amazing suggestions for yummy holiday cupcakes.

Now, all we need is your votes! Let us know which holiday cupcake is your favorite!

Voting will be open from today through Sunday, December 7 at noon EST. Voting is in the right hand column of this blog. Good luck to our competitors!

Peppermint Bark Cupcakes
submitted by Theresa

A moist vanilla cupcake, stuffed with crushed peppermints and white chocolate chips. On top, a swirl of vanilla buttercream, mixed with rice krispies and decorated with a red and white peppermint.

Egg Nog Cupcakes
submitted by Ashley

A sweet eggnog cupcake is frosted with a dollop of real whipped cream, flavored with egg nog, rum and a dash of nutmeg.

Santa's White Christmas
submitted by Elizabeth

A square of melted vanilla caramel forms the heart of these cupcakes. They are finished off with vanilla buttercream, a sprinkle of crushed walnuts and a drizzle of caramel.

Gingerbread Cupcakes
submitted by Lena

Ginger and spice and everything nice make up these desserts. The cupcakes are accented with a hint of crunch from some crushed gingerbread men. Topped with cream cheese frosting and red-sugar-coated gingerbread men.

Peppermint Mocha Cupcakes
submitted by Kristin

Dense mocha cupcakes, studded with chocolate chips and a hint of peppermint flavor, covered with rich chocolate buttercream, crushed peppermints and a sprinkle of green sugar.

Small Postponement on Holiday Contest

2008-11-16T16:02:00.000-08:00

Never fear! The contest is still on and the winning entries will soon be up for voting.

Unfortunately, I had to go out of town unexpectedly last week and did not have the opportunity to finish baking the top five entries. Today I finalized two of them, and will have everything up and ready for your vote by next week. I will extend the voting deadline and prize claim deadline by one week, accordingly.

I know my readers are excited to see what delicious concoctions we have in store for you, so I promise not to keep you waiting too much longer! Check back this time next week for your chance to vote for a winner!

K & D's November 8 Wedding

2008-11-12T11:15:00.001-08:00

Back in September, I was contacted by K, a November bride who had no desire to go the route of the traditional wedding cake. She expressed to me that she wanted to do some miniature desserts, and she had in mind a "harvest" theme for flavors.

After some brainstorming, we settled on a selection of miniature pies, miniature bundt cakes and some cookies. I met with K and her fiance D for a tasting and the menu was set. K and D would be delighting their guests with miniature apple, pumpkin, sweet potato and chocolate bourbon pecan pies, miniature pumpkin spice and banana rum bundt cakes with a vanilla glaze and chocolate chunk, apple toffee and oatmeal cranberry cookies.

In addition, K requested champagne cupcakes for herself and her groom. I was happy to comply.

On November 8, I delivered 80 mini pies, 20 mini cakes and over 6 dozen cookies to K & D's reception venue. Just last night, I received the following email from the new "Mrs.":

Thank you a million times for all of the desserts for our wedding this weekend! They looked AMAZING and everyone couldn't stop talking about how great they tasted. And we loooooved our cupcakes - it was the only thing I really got to sit down and eat that night! Thanks again for helping us so much!.... K

K & D, it was such a pleasure working with you. Congratulations on your marriage and best wishes for the future. Thank you for the opportunity to be a part of your special day!

The dessert buffet at the reception.

Peanut Butter Cup-Cakes

2008-11-03T17:59:00.000-08:00

First, I want to thank everyone for their participation in entries for the holiday contest. The top 5 picks will be posted in a few weeks.

In the meantime, check these out.

Moist peanut butter cake, stuffed with a miniature peanut butter cup, topped with a swirl of chocolate marshmallow frosting and another peanut butter cup. Perfect for the PB lover! ($2.25/cupcake; one dozen minimum order).

Last chance to order for Halloween!

2008-10-29T07:14:00.000-07:00

First, you have one more day to vote for me in the Iron Cupcake: Earth challenge. Please help me out by clicking on this link and voting for Red Velvet Armadillo! Thanks to all my readers and customers for your help!

Next up, tomorrow at noon is your last chance to order cupcakes for Halloween.

Check out these delicious Caramel Apple Cupcakes. Moist and delicious apple cake dipped in creamy vanilla caramel and decorated with halloween non-pareils or chocolate drizzle. ($2.25/cupcake; one dozen minimum order).

For the kids, here's something fun. A Make Your Own Cupcake Party. Red Velvet Armadillo will provide plain cupcakes in the flavor of your choice, different colored frosting and all the necessary cupake decorations. Email me at jennifer@redvevetarmdillobakeshop.com for a quote.

Iron Cupcake: Earth (Cheese)

2008-10-23T06:34:00.000-07:00

Ok, readers, I've done it. I've entered the Iron Cupcake: Earth competition. October's ingredient was cheese and wouldn't you know, my cannoli cupcakes include CHEESE!!!

And guess what, folks? I'm going to need your votes! Voting will begin on Sunday, October 26 at 12 noon at NO ONE PUTS CUPCAKE IN A CORNER, http://mkecupcakequeen.blogspot.com and will be open through Thursday, October 30 at 12 noon. I would appreciate your help in voting!

My Baking Story

My husband absolutely loves cannolis, and before he left on a business trip for a few days, I thought I would surprise him with a few homemade ones. I'm not really a fan, and I had a ton of leftover filling. What better way to use it up then as a filling for cupcakes???

I added some chopped dried cherries and toasted pistachios to my classic vanilla cupcake recipe, and baked them up. When they had cooled, I piped my chocolate cherry pistachio cannoli filling into the center using a bismark tip.

I mixed up some chocolate ganache and while it was warm, I dipped each cupcake in the top and topped them all off with some crumbled biscotti. Yum!

The prizes for this month include:

ETSY artist ART ON THE MENU with her awesome little cardboard cupcake.

a pair of cupcake earrings from Lots of Sprinkles.

As an added bonus for October only we have a sassy and sweet T from Bakelove Bakewear

Last and certainly not least, don’t forget our corporate prize providers:

HEAD CHEFS by FIESTA PRODUCTS

HELLO CUPCAKE by Karen Tack and Alan Richardson

JESSIE STEELE APRONS

the CUPCAKE COURIER

TASTE OF HOME books

Iron Cupcake:Earth is sponsored in part by 1-800-Flowers

Marshmallowy Anniversary Cupcakes

2008-10-23T06:08:00.000-07:00

My friend L asked me to create some special to surprise her husband for their second anniversary.

I created these scrumptious chocolate marshmallow desserts: chocolate cake, stuffed with marshmallow cream and finished off with a swirl of sweet chocolate marshmallow frosting and a sprinkle of non-pareils. ($2.00/cupcake; one dozen minimum order).

Happy Anniversary, L! Enjoy!

Black Forest Cupcakes

2008-10-21T17:54:00.000-07:00

Absolutely fantastic! Rich chocolate cake is stuffed with a cherry compote and topped with sweet whipped cream and chocolate shavings. The perfect flavor combination. ($2.00/cupcake; one dozen minimum order)

Cannoli Cupcakes

2008-10-19T15:30:00.001-07:00

My husband was the inspiration for these rich cupcakes. As I was stuffing cannoli shells with homemade filling, I had a brainstorm.

Yellow cupcakes packed with chocolate bits, roasted pistachios and dried cherries, stuffed with creamy cannoli filling, topped with a lovely chocolate ganache and garnished with biscotti crumbles. ($2.00/cupcake, minimum order one dozen).

Holiday Contest - Let's Sweeten The Pot

2008-10-11T05:30:00.000-07:00

We've gotten some really great entries for Red Velvet Armadillo Bakeshop's 2008 Holiday Contest, but I want more!!! I know my readers have some fantastic ideas, so I'm going to sweeten the pot a little to encourage you to submit your ideas by October 31.

In addition to 6 free cupcakes and having their holiday cupcake added to RVAB's holiday lineup, the winner will receive a copy of Crazy About Cupcakes.

The runner up will receive a copy of Betty Crocker's Decorating Cakes and Cupcakes.

Here's a rundown of the rules and regulations:

1. Send me an email (Put HOLIDAY CONTEST in the subject line) at jennifer@redvelvetarmadillobakeshop.com with the name of your holiday flavor (example: Holly Jolly Cupcake) and the key ingredients that make it special (example: mint leaves and crushed peppermints) by midnight EST on Friday, October 31, 2008. That gives you a few weeks to come up with some really creative ideas!

2. We at Red Velvet Armadillo Bakeshop will narrow the choices down to 5. I will create and decorate the 5 choices and post pictures and descriptions here and on Red Velvet Armadillo Bakeshop no later than Sunday, November 16.

3. Readers, it's up to you again. Come back and vote for your favorite! Voting will be open from Monday, November 17 through midnight EST on Saturday, November 29, 2008. The winner will be announced on Sunday, November 30, 2008.

4. The winner will receive a copy of Crazy About Cupakes, 6 cupcakes in the selected flavor (For local pickup only. Delivery and shipping is not available for cupcakes, only for book). The winner will have his/her picture posted on Red Velvet Armadillo Bakeshop and on this blog, as well as the story of their inspiration. In addition, the winning flavor will be added to the holiday rotation of specialty cupcakes at Red Velvet Armadillo Bakeshop. The runner up will receive a copy of Betty Crocker's Decorating Cakes & Cupcakes (via mail or pickup)

* Contest open to everyone, but prize of 6 cupcakes can only be collected in the Greater Jacksonville (Florida) area at a mutually convenient location. Shipping and delivery is not available. By participating in this contest, entrants agree to have their likeness, concept and name creation used by Red Velvet Armadillo Bakeshop and the Red Velvet Armadillo blog without further compensation than detailed here. Winner must redeem their prize cupcakes no later than Saturday, December 20, 2008. Arrangements to redeem prize must be made 5 days in advance of desired pickup date.

Candy Corn and Pumpkin Cupcakes

2008-10-05T18:37:00.000-07:00

Adorable cupcakes, ideal for trick or treat!

Vanilla cupcakes, colored orange, stuffed with vanilla buttercream and decorated to look like candy corn or pumpkins. Orange sugar lends a little sparkle to both varieties ($2.25/cupcake, one dozen minimum order)

Bite-size mini cupcakes, decorated with a swirl of buttercream, a dash of orange sugar and a candy corn. Too cute! ($1.25/mini cupcake, one dozen minimum order)

Order soon for your Halloween festivities!

Also, I'd love to hear from you! Comment below and tell me your favorite Halloween candy! I'll use whatever treat comes up the most in my next batch of cupcakes!

Order Your Team Cupcakes Now!

2008-10-01T18:03:00.000-07:00

Check these out! Cupcakes for all your favorite teams! Chocolate butterscotch chip cupcakes with creamy vanilla frosting and team logos or helmet art in in fondant and colored sugar. Order for the next big game day! (Prices and details below. More teams available - email jennifer@redvelvetarmadillobakeshop.com for more details).

New Orleans: A shimmering gold fondant fleur-de-lis set on vanilla frosting dipped in black sugar ($2.30/cupcake, one dozen minimum order)

Dallas: The familiar star logo on a gray background ($2.25/cupcake, one dozen minimum order)

Minnesota - vibrant purple frosting with fondant decor ($2.25/cupcake, minimum order of one dozen)

New York - The blue NY logo with a bright red sugar rim ($2.30/cupcake, one dozen minimum order)

Indy - A blue horseshoe on a white fondant disk with a blue sugar rim ($2.30/cupcake, one dozen minimum order)

St. Louis - Dark blue frosting with a golden ram horn in fondant ($2.25/cupcake, minimum order one dozen)

Tennesee- Blue frosting, white T, red stars ($2.30/cupcake, minimum order one dozen)

Miami - Aqua frosting, orange sugar and the big D. Go Fins! ($2.30/cupcake, minimum order one dozen)

KC - A white fondant arrowhead on red frosting with a black sugar rim ($2.25/cupcake, one dozen minimum order)

Chicago - blue frosting, orange logo ($2.25/cupcake, one dozen minimum order)

Cinncinnati - Black sugar embellished tiger stripes on an orange fondant disk with a black sugar rim ($2.30/cupcake, one dozen minimum order)

Jacksonville: Black sugar coated jaguar stripes with metallic gold edging on teal frosting ($2.30/cupcake, one dozen minimum order)

And don't forget, we're still accepting entries in our 2008 Holiday Contest - email your flavor ideas to jennifer@redvelvetarmadillobakeshop.com for the chance to win some great prizes. Click here to see the rules and entering details.

Holiday Contest!

2008-09-30T05:50:00.000-07:00

We are really starting to get into my favorite time of year. I love Halloween and Thanksgiving, but even more than that, I love the wintertime! Christmas, New Year's, Jack Frost nipping at your nose (well, not here, of course), chestnuts roasting on an open fire and all that jazz. It's the perfect time for family, friends, and... you guessed it... baking!

But now, my faithful readers, I need your help. I am looking for a new specialty cupcake for the winter holidays and you get to choose what kind! I want you to invent a flavor that embodies the holidays for you. If your flavor wins, you'll be featured on Red Velvet Armadillo Bakeshop and this blog with your flavor. You'll also win six cupcakes in your winning flavor.* Ready? Here's how it works:

1. Send me an email (Put HOLIDAY CONTEST in the subject line) at jennifer@redvelvetarmadillobakeshop.com with the name of your holiday flavor (example: Holly Jolly Cupcake) and the key ingredients that make it special (example: mint leaves and crushed peppermints) by midnight EST on Friday, October 31, 2008. That gives you 31 days to come up with some really creative ideas!

2. We at Red Velvet Armadillo Bakeshop will narrow the choices down to 5. I will create and decorate the 5 choices and post pictures and descriptions here and on Red Velvet Armadillo Bakeshop no later than Sunday, November 16.

3. Readers, it's up to you again. Come back and vote for your favorite! Voting will be open from Monday, November 17 through midnight EST on Saturday, November 29, 2008. The winner will be announced on Sunday, November 30, 2008.

4. The winner will receive 6 cupcakes in the selected flavor (For local pickup only. Delivery and shipping is not available). The winner will have his/her picture posted on Red Velvet Armadillo Bakeshop and on this blog, as well as the story of their inspiration. In addition, the winning flavor will be added to the holiday rotation of specialty cupcakes at Red Velvet Armadillo Bakeshop.

* Contest open to everyone, but prize of 6 cupcakes can only be collected in the Greater Jacksonville (Florida) area at a mutually convenient location. Shipping and delivery is not available. By participating in this contest, entrants agree to have their likeness, concept and name creation used by Red Velvet Armadillo Bakeshop and the Red Velvet Armadillo blog without further compensation than detailed here. Winner must redeem their prize cupcakes no later than Saturday, December 20, 2008. Arrangements to redeem prize must be made 5 days in advance of desired pickup date.

So get cracking! I can't wait to see some of your ideas!!!

Football Cookies & Cream Cupcakes

2008-09-28T16:42:00.001-07:00

Another football party, another batch of cupcakes. I was going to change it up and make a football shaped cake, but somehow, that plan fell through. I think it's for the best - these were just as good!

TOUCHDOWN!
These cupcakes are Cookies & Cream flavored. The footballs have chocolate frosting and the yard lines have vanilla buttercream. $2.00/cupcake.

For the non-sports fan, enjoy Cookies & Cream in a more traditional way. Vanilla cake filled with pieces of Oreo cookie, topped with a swirl of buttercream and a sprinkle of Oreos. $1.75/cupcake.

Grilled Chicken and Cheddar Jalepeno Cornbread

2008-09-27T18:15:00.000-07:00

Tonight, we opted for a simple, down-home BBQ foods, with a twist. It was quick and easy and absolutely delicious.

First up, I marinated chicken breast in a combination of duck sauce and worcestshire sauce. I left it to sit in the fridge for a few hours, and DH grilled it up.

I whipped up a quick homemade cole slaw: 1 bag of preshredded cole slaw mix, 1/2 cup mayo, 1/2 tsp sugar, 2 tbsp milk, 2 tbsp cider vinegar and 1 tbsp celery seed (or celery salt). Mix together and let sit in the fridge for a few hours.

Finally, I took a box of jiffy corn muffin mix and made it according to directions (1 egg and 1/3 cup milk). I then added some minced jalepanos and about 1/3 cup shredded cheddar. I divided the batter into a mini muffin pan and baked at 400 for 12 minutes.

Spaghetti & Meatball Cupcakes

2008-09-24T14:57:00.000-07:00

My mom commissioned these for a small party she was throwing. Since she was preparing a bunch of Italian dishes, I thought these Spaghetti & Meatball cupcakes, inspired by Hello, Cupcake, would be perfect.

These sugar-free cupcakes (cake only) are part of a "pull apart cake." This particular arrangement includes 21 cupcakes. The vanilla cake is sweetened with Splenda instead of sugar. Vanilla frosting, sugar-free strawberry preserves and dark and milk chocolate hazelnut truffles create the look of "spaghetti & meatballs." Sprinkles of shredded coconut make realistic parmesan cheese. ($52.50 for 21 cupcakes)

For those with dietary requirements, sprinkles are the only sugar on the below dessert. Splenda vanilla cupcake with sugar-free strawberry glaze is the perfect sugarless dessert. ($1.75/cupcake).

Football Cupcakes

2008-09-06T15:41:00.001-07:00

For sale at Red Velvet Armadillo Bakeshop! Hey, I'm a Dolphins fan, but I made these Steelers cupcakes for a dear friend to surprise her husband.

The cupcakes are chocolate, frosted with buttercream, topped with a fondant logo and edged in black sugar. Perfect for game day. ($2.25 per cupcake, minimum order 1 dozen).

Next up: It's great to be a Miami Hurricane!

For our first Miami party, I put together this great dessert. Sweet vanilla cupcakes with orange and green tinted buttercream, and the split U logo crafted out of green and orange chocolate. Touchdown!
($2.00/cupcake; mininum order 1 dozen)

Pan Fried Steak and Twice-Baked Potatoes

2008-08-26T18:14:00.000-07:00

This meal could not be easier. We had some extra Omaha steaks laying around, and I wasn't that hungry, so I threw this together. I got a baked tater, DH got some cow, and we were all pretty happy.

Pan-Fried Steak
In a saute pan, add olive oil, 1 close minced garlic, rosemary and 1 tsp worcestshire sauce. When oil is hot, place steak in pan. Sprinkle with fresh ground black pepper and a dash of kosher salt. Cook about 3 minutes on that side, flip and repeat. Continue until cooked to desired temperature.

Twice-Baked Potatoes
Bake two potatoes at 425 degrees for an hour. Take out of oven, let cool for 10 minutes. Slice in half lengthwise and scoop out middles into a large bowl. Add milk, a dash of 1/2 and 1/2, 1 tbsp butter, 2 tbsp fat free sour cream, salt and pepper, and mix with an electric mixer. Fold in shredded cheddar cheese, chopped bacon and broccoli florets. Spoon back into potato skins, garnish with more cheese, and bake at 350 for 20-30 minutes or until the peaks of potato are browned. Sprinkle with chives before serving.

Sweet and Sour Turkey Meatballs.

2008-08-25T17:31:00.000-07:00

These came out delicious! I used my basic Italian meatball recipe and put a different spin on it with a sweet fruity glaze. Yum.

1 lb ground turkey
1/3 cup chopped red onion
2 minced garlic cloves
seasoned bread crumbs, about 1 cup
1 egg
1/4 cup grated parmesan cheese
fresh basil, parsley and oregano
1/2 jar peach preserves
1/2 jar duck sauce
1/4 cup grand marnier

Saute garlic and onion in olive oil until glassy.

Combine with turkey, egg, herbs, cheese and bread crumbs until mixture can be shaped into small balls.

Line meatballs in baking dish and bake at 375 for 45 minutes.

In a saucepan, combine preserves, duck sauce and grand marnier. Simmer for about 15 minutes. In the meantime, put baked meatballs in a saute pan to reheat. Pour fruit glaze over meatballs and heat.

Empanadas

2008-08-18T18:49:00.000-07:00

I am really trying to be good about using up things in the fridge, and it's actually kind of fun to have things we don't normally eat. We had some left over ground beef from burgers the other night, and some pie crusts from a baking experiment I had done. Voila: easy empanadas.

Preheat oven to 375. Line a cookie sheet with foil and spray with nonstick cooking spray.

Prepare ground beef with taco seasoning, according to package. I added about 1/3 cup of chopped red onion.

Cut prepared pie crusts into 12 rounds (6 from each crust - most packages have two). Spoon a heaping portion of meat onto each round.

Cover with a second round. Use the tines of a fork to seal around the edges and poke holes in the top to release steam.

Bake for 20 minutes and serve with black beans, salsa and sour cream. Enjoy!

Butterfly Cupcakes & Minis

2008-08-17T19:07:00.000-07:00

This is an assortment of mini and regular sized cupcakes. All are mocha cake, made with the perfect blend of coffee and melted chocolate.

Inspired again by Hello, Cupcake, these butterflies' wings are made from dark and white chocolate and sprinkled with non-pareils. They are frosted with lovely yellow buttercream and a bit of chocolate. Customize with your choice of wing and frosting color ($2.25/cupcake)

Perfectly bite-size, mini cupcakes are delightful. Mocha cake with a swirl of creamy chocolate. Also try them with a chocolate-covered espresso bean on top. ($1.25/cupcake)

So simple. Mocha cupcake with smooth buttercream and non-pareil border ($1.50/cupcake)

Ginger Chicken Egg Rolls with Hot Curry Mustard

2008-08-17T18:38:00.001-07:00

I've been having a wee craving for Chinese food and thought, what the heck, with the fryer, we can make our own egg rolls! I guesstimated the whole way, throwing together what sounded good, and it created a phenomenal dinner.

Ginger Chicken Egg Rolls
* 2 chicken breasts
* 1/2 bag cole slaw mix (shredded cabbage, carrots, etc)
* 1/3 cup water chestnuts, roughly chopped
* egg roll skins
* marinade (low sodium soy sauce, 1 tsp ginger, 1 tbsp dijon mustard, 1 clove chopped garlic, juice of 1/2 lime)

Marinate chicken for two plus hours and bake at 400 for 25 minutes. Cool for an hour and shred. Toss with cole slaw mix and water chestnuts.

Heat oil in deep fryer to 375. Spoon a portion of mix into an egg roll skin and roll tightly, sealing with water.

When oil is hot, carefully drop two egg rolls at a time into the basket. Rotate carefully with a metal spoon until golden brown on both sides. Drain on paper towels and continue until all are cooked.

Hot Curry Mustard
* dijon mustard
* horseradish
* curry powder
Combine all ingredients to taste. Chill before serving.

Pug Cupcakes

2008-08-12T18:41:00.000-07:00

Tell me how cute these guys are!!! I got the idea from Hello, Cupcake and decided to have some fun with it, in honor of my three precious puggies.

Rich chocolate cake with vanilla and chocolate frostings and all manner of candy accessories. I can also do all black pugs.

($2.25/cupcake)

Banana Pudding Cupcakes

2008-08-05T16:02:00.000-07:00

I took my banana rum cake recipe and added a classic twist with a swirl of vanilla pudding buttercream and a nilla wafer. Delicious! ($1.75/cupcake)

Back in Business

2008-08-05T06:48:00.000-07:00

Literally!

I know some of you have missed my creations, but I've been busy working on my new website, the Red Velvet Armadillo Bakeshop. Check it out and be sure to sign up for the email list - I will be sending out updates on new flavors, designs and even specials, so don't miss out!

Check out these sweet creations I made for a baby shower. It was a boy!

White cake swirled with two different colors of aqua and perfectly matched aqua buttercream with white non-pareils. Simple and sweet. ($1.60/cupcake). Available in any color you like.

For those who enjoy my cooking, I will still be posting photos and recipes of my meal creations, as well as photos of my cupcakes, so check back.

Mini Blackberry Pies

2008-07-18T19:06:00.000-07:00

Pictures only. I've been experimenting with some fun new desserts and these were the perfect size and taste.

Chicken Chili & Cheesy Corn Cake

2008-07-16T20:14:00.000-07:00

I've never used ground chicken, but this seemed like a good way to test it out. Yum!

1 lb ground chicken

your favorite chili mix (I use Shelby Carolll's)

8 oz tomato sauce

1 bottle of beer

1 can black beans, slightly drained

shredded cheddar, sour cream & chopped red onion to garnish

chichi's corn cake mix (1/4 cup water, 1 can creamed corn, 1/4 cup melted butter)

1/4 cup chopped green onion

1/3 cup shredded cheddar

Preheat oven to 375.

In a bowl, mix corn cake mix, water, creamed corn and melted butter. Add green onion and cheese. Pour into greased loaf pan and bake for 45 minutes.

In the meantime, brown ground chicken in a hot pot.

Drain fat and add tomato sauce and beer. Simmer for five minutes.

Add chili seasoning, salt and cayenne pepper from chili kit according to taste. Cover and simmer for 15 minutes.

Add black beans and masa powder (mix powder with 1/3 cup water) into chili and mix in. Let simmer for another five minutes. Garnish with cheese, sour cream and red onion. Serve with piece of corn cake.

BBQ Salmon and Fried Green Tomatoes

2008-07-14T19:08:00.001-07:00

The farmer's market proved a source of inspiration yet again with green tomatoes. DH and I enjoyed a yummy appetizer of fried green tomatoes with goat cheese and balsamic reduction at 95 Cordova on our babymoon, and I attempted to recreate it.

BBQ Salmon
Salmon filet
1/4 cup brown sugar
1 clove garlic, minced
1 tsp ginger
1 cup low sodium soy sauce
2 tbsp green onion, sliced thin
2 tbsp honey

Whisk ingredients together in a bowl and marinate salmon for two hours, covered in fridge. Wrap in foil and grill to desired temperature.

Fried Green Tomatoes & Goat Cheese
2 green tomatoes, sliced
goat cheese (enough for 1 slice per every 2 tomatoes)
seasoned panko breadcrumbs
olive oil
1 egg, beaten
balsamic vinegar

Use olive oil to coat bottom of skillet and heat. Coat each tomato slice in egg and dip both sides in panko breadcrumbs. Lay in skillet. When one side is golden brown, flip and cook til golden brown on the other. Place slice of goat cheese on one piece of tomato and top with another. Drizzle each stack with balsamic vinegar and serve warm.

Holy Guacamole!

2008-07-14T14:39:00.000-07:00

Honestly, I'm not the biggest guac fan. There was one restaurant in Boca (whose name eludes me) that used to prepare it tableside, and honestly, it was about the only guac I ate. However, the avocados at the farmer's market were too good to be believed, so I thought I would give it a shot to serve with leftover hummus and flatbread.

1 avocado, pitted
1/3 cup diced red onion
1 chopped tomato
juice of one lime
2 tsp minced garlic
1 1/2 tsp salt
2 tsp dried cilantro
dash of paprika

Mash the avocado with salt and lime juice. Add onion, garlic, tomato, cilantro and paprika. Chill for several hours before serving.

Fried Plantains

2008-07-13T16:01:00.000-07:00

After much debating between recipes, I threw caution to the wind, used my best judgment and used the advice of my friend N, who stated that the whole secret was making sure the oil reached halfway up the plantains. She was right!

3 ripe plantains (mostly black on outside)

vegetable oil

4 tbsp butter

brown sugar

Peel and slice the plantains into slices (on an angle) about 1/2" thick

Melt butter in a skillet with about 1/4" oil. When oil is hot, lay plantains in a single layer in the skillet.

When golden brown on the bottom, flip to cook on the other side.

When both sides are golden brown, and slices are starting to get crispy, sprinkle with brown sugar and flip one more time.

When sugar is carmelized, remove from heat and serve.

Antipas Tray

2008-07-13T15:31:00.000-07:00

I always like to serve a little something pre-meal when we have guests. It's great to have a light appetizer with which to relax when people arrive so we're not rushing around cooking immediately. Normally, I do a bruschetta or spinach dip, but since we were going to be having wine, I felt this platter was better suited. And best of all? No cooking required.

From top left working around the tray: garlic hummus, blue cheese stuffed olives, roasted red pepper, garlic stuffed olives, parmesan reggiano, fresh mozzarella. I served it all with crispy flatbread (not shown) and it was delicious!

Chimichurri

2008-07-13T15:15:00.000-07:00

I love a good chimichurri sauce, so since we were making grilled skirt steak for dinner, I opted to lighten up on the marinade (just a quick soy, honey, ginger, garlic, mustard mix) so that we could complement our meal with this.

1 cup fresh parsley, tightly packed

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

2 cloves garlic, chopped

1 tsp crushed red pepper

1/2 tsp ground cumin

1/2 tsp salt

Puree items in blender. Pour into bowl, cover with plastic wrap and chill for two hours. Serve with your favorite grilled beef.

Panko Crusted Chicken Fingers

2008-07-11T19:40:00.001-07:00

The fryer sure is getting a workout since I started using it. We had some frozen chicken tenderloins that needed to be cooked up, so DH picked up some panko breadcrumbs and I adjusted my Southern Fried Chicken recipe to work for it. YUM.

1 lb chicken tenderloins
4 cups buttermilk
box of panko breadcrumbs
herbs & spices to taste (garlic salt, black pepper, oregano, parsley, basil, paprika, crushed red pepper)
oil for fryer

In a large bowl, mix buttermilk and your choice of herbs and spices. Mix together and add chicken. Cover with plastic wrap and refrigerate overnight.

Put recommended amount of oil in fryer and heat to 375.

In the meantime, put panko breadcrumbs in a bowl with herbs and spices to taste.

When oil is ready, move pieces of chicken into the panko breadcrumbs, coating thoroughly. Gently place in fryer basket and cook for 3-5 minutes, or until golden brown. Repeat until all chicken is cooked. Allow to drain on a paper towel for a few minutes before serving.

Rocky Road Ice Cream Sandwiches

2008-07-10T18:36:00.001-07:00

I adjusted my Two-Chocolate Chunk Cookie recipe for this fun summertime dessert.

1 1/2cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 stick unsalted butter, cold and cut into 8 pieces
1/2 cup sugar
3/4 cup packed dark brown sugar
2 tsp vanilla extract
1 large egg, lightly beaten
6 oz semisweet chocolate chips
6 oz semisweet chocolate chunks
1/2 cup mini marshmallows
1/3 cup sliced or slivered almonds
container of good quality vanilla ice cream (or your favorite flavor)

Sift together flour, baking soda, and salt into a bowl and set aside.

Use a mixer to cream the butter and sugars on low speed until smooth. Add vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat.

On low speed, add the flour mixture, a little at a time. Beat until just incorporated. Gently fold in chocolate chips and chunks, marshmallows and almonds with a spoon or spatula

Let the dough chill for at least two hours.

Preheat oven to 350. Line two baking sheets with parchment paper. Use a cookie scoop to drop 2" portions of dough 2" apart.

Bake 9-11 minutes or until golden brown. Cool on a wire rack.

Soften ice cream until it is the consistency of soft-serve. Place 1/2 cup of ice cream into a ziploc bag, snip the corner and pipe into center of one cookie. Place second cookie on top and squeeze so that ice cream reaches the edges. Wrap sandwich in foil and freeze immediately. Keep in freezer for 24 hours before serving.

Optional: after one hour, remove from freezer, unwrap and roll sides in mini chocolate chips, chopped nuts or chocolate sprinkles.

Mini Boston Cream Pies

2008-07-08T17:15:00.001-07:00

I got this recipe from Betty Crocker. I made some measurement adjustments and the end result is yummy and cute.

Cookie Crust

1 pouch Betty Crocker Sugar Cookie Mix

2/3 cup melted butter

1 egg

2 tbsp sugar

Filling

2 8oz pkg softened cream cheese

1/2 cup sugar

1 tbsp all-purpose flour

1 tbsp fat-free milk

1/2 cup fat free sour cream

2 eggs

1 large box of instant vanilla pudding

Topping

2 cans of whipped chocolate frosting

Heat oven to 350. Line 24 muffin cups with paper liners. Lightly spray cups with cooking spray.

In bowl, combine sugar cookie mix, butter and egg until a soft dough is formed. Roll dough into 24 1.5" balls and place one ball in each baking cup.

Moisten bottom of small flat-bottomed glass (I used a beer bottle - it was a perfect fit) with water, dip into sugar and press down on dough balls to flatten. Dip in sugar for each press.

In bowl of a stand mixer, beat cream cheese, 1/2 cup sugar, flour and milk on medium until smooth. Beat in sour cream. Reduce speed to low and add eggs, one at a time, until blended. Add pudding mix and mix until incorporated. Spoon about 2 tbsp of filling into each cup.

Bake for 25-30 minutes or until set. Cool for 45 minutes and remove from pan.

Put frosting containers in microwave for 20 seconds. With a star tip, pipe frosting into dip on top of each cup. Refrigerate for at least one hour before serving. Store in fridge, covered.

Beer Batter Veggies with Horseradish Dipping Sauce

2008-07-08T17:06:00.000-07:00

This weekend, DH gave me a deep fryer (that also steams & boils) as a gift. I was so excited to use it, and fried veggies are among my favorite guilty pleasures. I'm looking forward to putting this new appliance to good use.

Beer Batter

1 cup all-purpose flour

1 beaten egg

1 tsp garlic salt

1/2 tsp ground black pepper

1/2 tsp paprika

1 1/2 cups flat, light beer

Put flour, egg, garlic salt, pepper and paprika in a mixing bowl. Add beer and whisk together.

Fried Veggies

Cut zucchini, broccoli and mushrooms into bite-size pieces. Toss in beer batter.

Heat deep fryer to 375. Carefully add coated veggies to basket and fry 3-5 minutes or until golden brown. Place on paper-towel covered plate to absorb extra oil and serve immediately.

Horseradish Sauce

1/4 cup mayonnaise

horseradish to taste

Mix together to desired spiciness. Chill before serving

Honey Balsamic Chicken

2008-07-08T17:02:00.000-07:00

The fun thing about marinades is that you can really just throw together flavors you enjoy and normally, you get a pretty good combination. I also believe that the longer you marinate your chicken, the more flavorful it will become.

1/2 cup honey

1 1/2 cups balsamic vinegar

1/4 cup olive oil

2 cloves garlic, minced

basil & oregano to taste

boneless, skinless chicken breast

Whisk honey, vinegar, olive oil, garlic, basil and oregano together in a medium bowl. Place chicken in marinade, cover with plastic wrap, and refrigerate at least an hour.

Grill to desired temperature.

Corn Cake Fiesta

2008-07-06T18:29:00.001-07:00

DH named this one and I guess it fits. It's a spin on traditional tacos and we both enjoyed it.

1 lb ground beef or turkey

1 pkg taco seasoning mix

2/3 cup water

1 pkg corn muffin mix

1 egg

2 tbsp melted butter or shortening

3/4 cup water

1 can black beans

1/3 cup medium salsa

1/4 cup chopped red onion

1/2 lime, sliced

1/3 cup fat free sour cream

1/2 cup shredded sharp cheddar

In a medium bowl, combine corn muffin mix, melted butter, egg and 3/4 cup water. Set aside.

In a small pot, combine drained black beans and salsa. Leave on low while preparing remainder of meal.

Saute ground beef or turkey in a hot skillet, until cooked through. Drain fat. Add taco seasoning mix and 2/3 cup water. Let simmer.

Heat a griddle or pan and spray with nonstick butter spray. Ladle corn mixture onto hot skillet as you would pancake batter (2-3 per pan). Allow to cook to golden on one side and flip. As they finish arrange on a platter, until all are completed.

Spoon black beans over corn cakes. Spread taco meat over black beans. Sprinkle cheese on top. Put sour cream in a plastic bag, snip the corner and pipe over cheese. Garnish with red onion and limes.

Summer Tuna Salad

2008-07-06T10:02:00.000-07:00

This is an old favorite in the RVA household - my family was making this for summertime for as long as I can remember. It's a nice, light meal, and goes great with fruit and cheese.

1 can solid white albacore packed in water, drained super well
2-3 stalks celery, chopped
2 tbsp red onion, finely chopped
1/2 pound pasta (elbows, penne, farfelle and similar work best)
2-3 tbsp mayo to taste
salt & pepper to taste
cherry tomatoes and parsley to garnish

Boil water and cook pasta al dente.

In a medium bowl, combine tuna, celery, onion, salt & pepper. Break up tuna with a fork to desired size chunks.

Drain pasta and shock with cold water immediately. Drain until dry.

Add pasta to tuna mixture and lightly toss. Add mayo and mix to desired consistency. Transfer to serving bowl and garnish with parsley and tomatoes. Serve chilled.

Patriotic Cupcakes with Buttercream Frosting

2008-07-04T14:28:00.000-07:00

These are easy and pretty cute. I also used them to test my new cupcake decorating set. SO fun!

Your favorite white cake mix (I used a box mix)

Red & blue food coloring

Buttercream frosting

Red & blue M&Ms

Preheat oven to 350. Prepare cupcake pans with nonstick spray.

Prepare cake mix according to directions. Divide batter into three bowls. Set one bowl aside (white).

Add about 30 drops of red food coloring to one bowl and 30 drops of blue food coloring to the other. Blend well.

Drop random spoonfuls of each color into each cupcake space, until spaces are 2/3 full.

Bake according to directions.

Frost with buttercream frosting.

Double-bag M&Ms and lightly crush with a rolling pin. Sprinkle on top of frosted cupcakes.

Buttercream Frosting

1 cup unsalted butter, softenend

3 cups confectioner's sugar

1 tsp vanilla

pinch of salt

Beat ingredients until smooth.

Two-Chocolate-Chip Cookies

2008-07-04T13:42:00.000-07:00

These are for DH, who requested a hiatus from cupcakes. I wanted to go for something a little more complicated, but we're hosting a block party today, so figured basic is the way to go. I had to hide the tray because DH kept trying to steal them.

1 1/2cups all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 stick unsalted butter, cold and cut into 8 pieces

1/2 cup sugar

3/4 cup packed dark brown sugar

2 tsp vanilla extract

1 large egg, lightly beaten

6 oz semisweet chocolate chips

6 oz semisweet chocolate chunks

Sift together flour, baking soda, and salt into a bowl and set aside.

Use a mixer to cream the butter and sugars on low speed until smooth. Add vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat.

On low speed, add the flour mixture, a little at a time. Beat until just incorporated. Gently fold in chocolate chips and chunks with a spoon or spatula.

Let the dough chill for two hours.

Line two baking sheets with parchment paper. Use a cookie scoop to drop 12 portions of dough on each sheet.

Bake 9-11 minutes in a 350 degree oven. Cool cookies on wire rack.

Honey Soy Flank Steak & Parmesan-Rosemary Potatoes

2008-07-01T18:56:00.001-07:00

This was just a good simple grilled dinner. I was really pleased with my marinade and the idea of the potatoes was great - I just need to improve the execution. I realized I had a mandolin sitting in my cabinet that I had never touched, and it was time to break it out. I can see it being helpful in the future.

Honey Soy Flank Steak

3/4 cup low-sodium soy sauce

1/2 cup honey

3 cloves minced garlic

ground ginger to taste

2 tbsp dijon mustard

Whisk ingredients together. Let flank steak marinate in refrigerator for more than 2 hours (I did this one for 6 hours). Grill to desired temperature and enjoy.

Parmesan Rosemary Potatoes

3-4 large white potatoes, sliced with the crinkle cut attachment of a mandolin

shredded parmesan cheese

3 springs fresh rosemary

olive oil

salt & pepper to taste

Heat olive oil in a pan. Add one sprig rosemary, salt & pepper.

Fry potato slices to desired crispiness. Place slices on a tray and sprinkle with cheese and another sprig of rosemary. Broil for 5 minutes or until cheese is hot and bubbly. Garnish with rosemary.

BBQ Chicken & Mom's Mac & Cheese

2008-06-30T17:33:00.000-07:00

DH loves bbq chicken legs and I was watching Food Network's Mac & Cheese Challenge yesterday, so voila. Props to J next door for his recommendation on the bbq sauce - total cheat, but totally good. Oh, and boxed macaroni and cheese is not permitted in the RVA household, so I don't make this too often - but darn it's good.

Easy-Peasy BBQ Chicken

Marinate your favorite chicken pieces (I used drumsticks and a boneless, skinless breast for me) in Sonny's Sweet Sauce (I used about 8 packages for 6 pieces of chicken) for several hours. Grill pieces til cooked through, basting often. Serve with lots of napkins.

Mom's Baked Macaroni & Cheese
Guess what? No measurements! This is one of those recipes that you just sorta kinda feel your way through. It's got cheese - how can it be bad?

Cook your favorite pasta according to directions (I used mini penne and I make it very al dente). Drain and set aside.

In the same pot, make a roux out of equal parts butter and flour. I tend to make mine a little soft for a creamier sauce. Over low heat, add about 1-2 cups of milk. Stir with a wooden spoon until roux is completely dissolved and milk has thickened. Add one block of shredded cheddar (1 3 cup bag of pre-shredded will work fine) and stir until all cheese has melted. Salt & pepper to taste.

Pour drained pasta into the cheese sauce and toss until pasta is well coated. Pour 1/2 mixture into a casserole dish and top with more shredded cheddar. Repeat with remaining mixture and more cheese.

In a small saucepan, melt a few tablespoons of butter. Add breadcrumbs and combine until the mixture is the consistency of wet sand. Sprinkle on top of the casserole.

Bake at 350 for about 30 minutes or until hot and bubbly and until crumbs are golden brown.

S'mores Cupcakes

2008-06-28T18:54:00.000-07:00

These are among my favorite so far. We had some out of town guests, so I thought these would be cute to serve. They were met with rave reviews.

1 pkg devil's food cake mix (eggs, water & oil as directed)

24 dark chocolate hershey's kisses

marshmallow frosting (recipe to follow)

1/4 cup graham cracker crumbs

2 Hershey bars, broken into 24 cupcakes (on the lines).

Preheat oven to 350.

Spray cupcakes pans with nonstick spray. Prepare cake batter according to directions. Fill each cup 2/3 full with batter. Insert one Hersehy kiss per cup. It makes a rich "fudgey" filling.

Bake approximately 20 minutes, until done. Frost with marshmallow icing. Sprinkle with graham cracker crumbs and top each cupcake with a piece of Hershey bar.

Marshmallow Frosting

2 large egg whites

1 cup sugar

6 tbsp water

1 tbsp light corn syrup

½ tsp cream of tartar

pinch of salt

1 cup miniature marshmallows

1 tsp vanilla extract

In a large heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 3 minutes. Remove the bowl from the saucepan.

Using an electric mixer on medium-high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 2 minutes. Reduce the mixer to low and add the marshmallows and vanilla. Continue beating until the marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use immediately.

Ramen Noodle Salad

2008-06-28T18:43:00.000-07:00

This is a different twist on your average cole slaw. It's light and slightly sweet - perfect for summer cookouts. As you can tell by the picture, the recipe makes a lot, so I halve it.

2 pkg ramen noodles (chicken flavor)
1 16oz pkg cole slaw mix
2 bunches of scallions, sliced thin
1 cup slivered almonds
1 cup sunflower seeds
2 flavor packets from ramen noodles
3/4 cup salad oil
3/4 cup sugar
1/3 cup white vinegar

The night before serving, mix the dressing (flavor packets, oil, sugar & vinegar) and refrigerate.

Right before serving salad, combine the rest of the ingredients and toss with dressing.

Bourbon Cheeseburgers

2008-06-28T18:35:00.000-07:00

There's nothing better than a burger on the grill. If you make your own burger patties, try this recipe for added kick.

1 lb ground beef

1/4 red onion, minced

1 clove garlic, minced

2-3 white mushroom, minced

1/4 cup bell peppers, minced

2 tbsp bourbon

montreal steak seasoning

pepperjack cheese

burger rolls

Combine all ingredients and form into burger patties. Grill to the desired temperature. Melt pepperjack cheese on each patty and remove from grill. Serve with favorite condiments.

Moroccon Chicken & Lentils

2008-06-26T18:25:00.000-07:00

Credit for this again goes to Nancy, who has introduced me to some really new and fantastic flavors. I never, in a million years, would have thought to use lentils as the base of a dish. It's a fabulous touch.

8 cups water

3 teaspoons salt, divided

1 pound dried brown lentils, rinsed, drained
1 cup plus 2 tablespoons olive oil

1/2 cup red wine vinegar

3 tablespoons ground cumin, divided

2 tablespoons plus 2 teaspoons chili powder

2 garlic cloves, minced
1 large onion, chopped

1 1/2 pounds skinless boneless chicken breast halves, thinly sliced

1/4 teaspoon ground cinnamon
1 cup chopped fresh parsley

Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.

Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)

Sloppy Turkey Joes & Baked Sweet Potato Fries

2008-06-25T08:53:00.000-07:00

Thanks to Dana for the inspiration for this one. DH loved it (according to him, "the streak continues"), and it was healthy and easy.

Sloppy Turkey Joe's
*ingredients are based on your taste - I don't like a lot of sauce, and I prefer more veggies, so that's what I did.
1 lb ground turkey
Prego mushroom sauce (whatever sauce you prefer, or use tomato paste & sloppy joe mix)
mushrooms, chopped fine
1 shallot, chopped fine
green or red bell pepper, chopped fine
basil
oregano
pepper
garlic salt
kaiser rolls, toasted lightly

Saute ground turkey in a pan with herbs & spices, until mostly cooked through. Drain fat. Add vegetables and cook until done. Add sauce and simmer until ready to serve. Serve on toasted kaiser roll.

Baked Sweet Potato Fries
sweet potatoes, sliced into fry-shaped pieces
pepper
salt
basil
paprika
olive oil

Preheat oven to 400.

Line potatoes up on baking sheet. Drizzle with olive oil and add herbs and spices to taste. Bake for 20-25 minutes. Serve with bleu cheese dressing.

Shown served with baby lima beans

Pesto Tortellini Pasta Salad

2008-06-23T19:37:00.000-07:00

Kerry is the one who reminded me of this simple and easy favorite. Pasta with pesto is one of my favorites and the addition of raw veggies really makes this perfect for a summer dinner. I have yet to get a food processor, and when I do, I will be making my own pesto from scratch - in the meantime, I use Knorr's pesto mix and it works well.

1 lg package or 2 small packages fresh tortellini (I use three-cheese)
1 pkg Knorr pesto or creamy pesto
veggies - chopped - whatever you like (I used shallots, green onion, black olives, mushrooms, che.rry tomatoes, tri-colored peppers)
basil, oregano, salt & pepper to taste
block of mozzarella, cubed

Boil water - prepare tortellini. Draini and shock immediately with cold water. Contine to drain.

In saucepan, prepare pesto according to directions. Allow to simmer.

When tortelli is cooled, mix with remaining ingredients, except for the cheese. Chill several hours or overnight. Add cheese prior to serving.

Whoopie Pies

2008-06-22T17:57:00.000-07:00

Thanks to Dana for sending me the link to this Martha Stewart recipe. The picture alone convinced me to give it a shot. It was my first experience with a candy thermometer (terryifying, to say the least), but all in all, it wasn't as bad as I thought it would be.

Whoopie Pies

3 1/2 cups all-purpose flour

1 tsp salt

1 1/2 cups unsweetened cocoa powder (I used Hershey's Special Dark)

1 tbsp baking soda

1 tsp baking powder

1 cup unsalted butter, room temperature

2 cups sugar

2 eggs

2 cups buttermilk, room temperature

2 tsp pure vanilla extract

Seven Minute Frosting (recipe below).

Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda and baking powder. Set aside. Line two baking sheets wtih parchment paper. In an electric mixer (use paddle), cream butter and sugar until light and fluffy. Add eggs, buttermilk and vanilla. Beat until well combines. Add dry ingredients slowly. Mix until combined.

Use a 1 ounce ice cream scoop to place 12 cookies on to each baking sheet. Bake for 12 minutes and cool on a rack.

Spread 2 tablespoons of frosting onto half of the cookies. Sandwich together with the remaining cookies. Store covered for up to three days.

Seven Minute Frosting

1 3/4 cups sugar

2 tbsp light corn syrup

6 large egg white, room temperature

1 tsp pure vanilla extract

Cook 1 1/2 cups sugar, 1/4 cup water, and the corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 4 minutes. Raise heat to medium-high; cook, stirring, washing down sides of pan with a pastry bursh dipped in water to prevent crystals from forming. Bring to a boil. Cook, without stirring until mixture reaches 230 degrees on a candy thermometer, 4, to 8 minutes, depending on humidity. Remove from heat.

Meanwhile, beat egg whites on medium speed in the bowl of an electirc mixer (using whisk) until soft peaks form, about 2 to 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Reduce speed to medium-low, and carefully pour hot syrup down side of bowl.

Beat on medium until frosting is thick, shiny and completely cooled, about 7 minutes. Mix in vanilla and use immediately.

German Potato Salad

2008-06-19T17:44:00.000-07:00

Not so sure why I thought this was a great idea today, but we had bacon and potatoes to use up, so why not? I halved the recipe because it makes a lot, but it was yummy, even with my disinterest in measuring anything.

3 lbs potatoes

1/2 lb bacon

3 tbsp flour

1 medium onion (diced)

1/2 cup sugar

3/4 cup vinegar

Boil, then peel & slice potatoes.

Brown bacon and break into small pieces.

In large pan, heat 3 tbsp bacon grease. Add flour and 1 1/2 cups water; stir until mixture thickens.

Add onion, sugar and vinegar to mixture and simmer for 5 minutes.

Salt & pepper potato slices to taste. Add bacon.

Pour mixture over potatoes. Garnish with parsley. Can be served hot or cold (although I prefer cold).

Pistachio & Chocolate Cupcakes

2008-06-17T17:54:00.001-07:00

Since I had a ton of leftover pistachios, I had to find a way to use them up. Inspiration struck and we found a winner. Strangely, these are DH's favorite so far.

1 box white cake mix

4 eggs

1 cup water

1/2 cup sugar

1/2 cup oil

1 package instant pistachio pudding mix

1/2 cup shelled pistachios

chocolate frosting (I was lazy and used storebought triple fudge chip)

Preheat oven to 350 and spray cupcake pan with nonstick spray.

With an electric mixer, mix cake mix, eggs, water, sugar, oil and pudding mix on low for one minute. Scrape sides of bowl and mix at medium speed for two minutes. Fill cupcake spaces halfway and bake for 20-24 minutes or until cake is done.

Cool for ten minutes in pan and then completely on wire rack or serving platter.

When cool, decorate with chocolate frosting and pistachios.

Cous Cous Salad with Chicken & Nectarines

2008-06-16T20:47:00.000-07:00

Thanks to Nancy for this delicious recipe. I played around with it a little bit, but DH and I both agreed that it's a keeper for the future.

1 cup instant cous cous

1/4 tsp ground cinnamon

1/4 tsp ground cumin

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 cup finely chopped parsley leaves (approx. 6 sprigs)

6 tbsps olive oil

2 spicy grilled chicken breasts

3 fresh nectarines, cut into bite sized chunks

2 small shallots, thinly sliced rings

3/4 cup of pistachio nuts, shelled

3 tbsp balsamic vinegar

Place cous cous in a medium bown. Bring 1 cup of water to a boil and stir in the cinnamon, cumin, salt, and pepper. Pour mixture over cous cous. Cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in the parsely and 2 tbsps of the olive oil. Set aside.

Cut the chicken into bite sized pieces and place in a large bowl. Add the nectarines and shallots. Drizzle with vinegar and the remaining olive oil. Season with salt and pepper to taste. Mix in cous cous. Add pistachios just before eating.

Eggs Bagel-dict

2008-06-16T20:38:00.000-07:00

For DH's first Father's Day, I wanted to make him a very special breakfast, since we didn't get to make a brunch reservation. His favorite is Eggs Benedict. Well, we were missing some key ingredients, so I made my own version, which he swears was the best he's had, seeing as how he prefers bagels to english muffins and regular bacon to canadian bacon. I won't touch this particular dish, but it looked good.

Hollandaise Sauce
3 egg yolks
salt & pepper
1 to 2 tablespoons lemon juice
2 sticks unsalted butter, clarified
Hot water, to thin sauce

In a blender combine yolks, pepper and 1 tablespoon lemon juice.

In a small saucepan heat the clarified butter until bubbling hot.

Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot butter in a thin stream into blending egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much. Taste the sauce and adjust with with lemon juice, salt and pepper, as needed.

Eggs Bagel-dict (directions per serving)
bagel, split & toasted
bacon (baked at 400 for 12 minutes on each side, until crispy)
2 eggs (poached - crack eggs into a pan of barely simmering water)
chives
hollandaise sauce

Set up bagel on plate. Place strips of bacon on each half of bagel.

Gently spoon poached eggs on to each side of the bagel.

Pour hollandaise sauce over the eggs and garnish with chives. Serve warm.

Chocolate Mint Chip-cakes

2008-06-16T20:30:00.000-07:00

I cheated and used a packaged cake mix, but the end result is yummy.

Chocolate Mint Cupcakes
1 box devil's food cake mix (3 eggs, 1/2 cup oil, 1 1/3 cup water)
1 tsp mint extract
1 bag mini chocolate chips (3/4 for cupcakes, 1/4 for garnish)
buttercream frosting
Preheat oven according to directions (325F). Prepare pans with nonstick spray.
Prepare cake mix according to directions. Add mint extract with wet ingredients. Gently fold chips into batter. Fill cupcake spaces 2/3 of the way with batter. Bake for 20-25 minutes. Cool in pan for 10 minutes and then on serving platter Cool completely before decorating.

Buttercream Frosting
1 cup unsalted butter
3 cups confectioner's sugar
1 tsp vanilla
pinch of salt
green food coloring

Beat ingredients until smooth. Add food coloring to get desired tint.
Decorate cupcakes with frosting and 1/4 bag mini chips.

Pink Lemonade Cupcakes

2008-06-16T20:25:00.000-07:00

Thanks to my friend, Nicole, I was inspired to try these out at home. The end result? So. Good. And cute too!

Pink Lemonade Cupcakes
18 tsp pink sugar (mix red food coloring into granulated sugar)
1 package white cake mix (3 egg whites, 1/3 cup oil)
water (amount based on cake instructions)
3/4 cup thawed frozen pink lemonade concentrate
red food coloring (2-3 drops)
buttercream frosting (recipe below)
18 raspberries for garnish

Preheat oven 350°F

Spray pan with nonstick pan spray; sprinkle 1 teaspoon colored sugar into each cupcake-space in the pan.

Add water to pink lemonade mix to total amount of water called for on cake mix package directions.

Follow cake mix package directions to prepare cake. Add red food coloring to make batter desired shade of pink. Pour into prepared pan.

Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Buttercream Frosting
1 cup unsalted butter, softened
1 1/2 tsp vanilla
3 cups powdered sugar
pinch of salt

Beat ingredients in a blender until smooth.

Shrimp with Orzo & Feta

2008-06-16T20:20:00.000-07:00

In a bowl, whisk together the following:
1 clove garlic, minced
1 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp oregano
salt & pepper

Add 1/2 lb medium shrimp to the mixture. Coat well and chill for 3 hours.

In a blender, combine the following:
1 clove garlic, chopped
2 tbsp fresh lemon juice
3 tbsp parsley
1 tsp oregano
1/4 cup olive oil
black pepper

Pulse until a dressing is formed.

In a pan, saute shrimp with 1 cup fresh green beans.

Cook 1/2 lb orzo according to directions and drain well.

Toss orzo with dressing, 3 oz crumbled feta cheese, and 3 chopped scallions. Add shrimp and green beans to the top.

Chicken & ChickPea Salad

2008-06-16T20:14:00.000-07:00

2-3 cloves minced garlic

2 tsp ground ginger

1 tsp ground cumin

1/2 tsp kosher salt

1/4 tsp curry

1/4 tsp crushed red pepper

1/2 cup white wine

2 boneless, skinless chicken breasts

2 tomatoes, diced

cucumber, diced

1 tsp curry powder

2 tbsp fresh lemon juice

1/2 tsp salt

2 scallions, chopped

3 tbsp minced red onion

1 tbsp butter

2 tbsp balsamic vinegar

Combine wine, garlic, ginger, cumin, curry, salt, and red pepper. Pour marinade over chicken and chill for 2-4 hours.

Combine remaining ingredients (except butter & vinegar) in a serving bowl and chill.

Bake chicken at 375 in a glass dish with butter for 30 minutes. Slice and arrange over salad. Toss with vinegar.

Rum Chicken

2008-06-16T20:09:00.000-07:00

1 lb boneless, skinless chicken breast
2/3 cup dark rum
dash of Grand Marnier
1/3 cup orange juice
3 tbsp worcestshire sauce
6-7 cloves minced garlic
1 tbsp orange zest
2 tbsp brown sugar
1 piece grated ginger (1 tsp powder)
salt & pepper to taste

Whisk together everything but the chicken. Submerge chicken breast and marinate in the fridge for 1-4 hours. Grill on medium-high heat to desired temperature and serve garnished with orange slices.

Vegetable & Cheese Quiche

2008-06-16T19:35:00.000-07:00

1 9" prepared pie crust
1 10 oz box frozen chopped spinach, frozen and drained
1.5 cups of cooked mixed veggies (I did peppers, mushrooms & onions)
1 cup ricotta cheese
1 cup shredded cheddar
2 eggs, lightly beaten
1/4 cup fat free milk
2 tsp dijon mustard
2 tbsp crumbled bacon
oregano, salt & pepper to taste
parmesan to garnish.

Preheat oven to 375.

Line bottom of pie plate or tart pan with pie crust.

Mix spinach and cooked veggies and spoon into pie crust. In a bowl, mix together the ricotta, cheddar, eggs, milk, mustard, bacon, salt, pepper and oregano. Spoon over veggie mix. Top with parmesan cheese and bake for 20-25 minutes, or until golden brown.