Yesterday was a busy day out & about. Today was a busy day, but I spent it in the kitchen. I made breakfast, including a very sweet-tart juice:
After breakfast, I started in on my baking project and Jay took the bambino outside for some play-time:
I should’ve bought myself a larger mini cupcake pan…The 12-cup one is nice and all but it took me FOREVER to make the cupcakes. 4 hours. FOUR hours. They turned out really well, though:
I’m a complete convert to The Frosting (as the Pioneer Woman has dubbed it). I usually make buttercream frostings, which is all fine & well, but I don’t think I’m ever going back to buttercream after making The Frosting. It took me awhile to get the flour-milk mixture to thicken–I started it on low heat & cooked it for about 20 minutes, then let it cool on the stove for about 20 minutes before sticking it in the fridge until I was ready. I’d read through a lot of the comments and figured I needed to seriously cream the butter & sugar before adding in the flour-milk. And it didn’t take all that long before it got the whipped cream consistency that a lot of the comments mentioned. I could’ve eaten the entire bowl. I kind of want to make another batch and sit down with a spoon.
Once I finished with those, I got to work on dinner.
Shredded Beef Chimichangas. The last time I made them, they turned out SO good. While they were cooking, I remember wanting to gnaw on the walls it smelled so good. This time, the liquid cooked off and almost burnt the meat. I kept adding water, but it didn’t seem to help. I managed to salvage it, though.