Today seemed like a good day for a trip to the grocery store and some Pinterest recipe tests. It is cold and rainy, so why not? I scrounged my pins and decided to purchase ingredients for:
Key Lime Pie Cupcakes
Mexican Sweet Potato Skins
Cheery Cheesecake Dip
Cinnamon French Toast Bake
I have made the French toast bake before (it is delicious) and plan to save it for Sunday morning breakfast.
We decided to go to the Children’s Museum in the middle of the day, so I only got to two recipes, and I have to say, both are WINNERS.
Key Lime Pie Cupcakes:
Ok, right away, I can tell you wasn’t about to make lime curd, because F that S. So, I bought the Dickenson’s brand, which is usually stocked with the jellies and jams in the grocery store. Also, I decided not to fancy up the frosting, because I don’t care. What I DID decided to do was fill the cupcakes with lime curd, which was a good decision.
They now make a boxed key lime cake and frosting. Done and done. While I was in the baking aisle, I decided to try the Orange Dreamsicle cake and frosting, which I will be baking tomorrow.
I baked the cupcakes and let them cool while we were at the museum. When I got back, I filled a piping bag and tip with the store-bought curd and filled each one. Then, I frosted the cakes, topping each with more of the graham cracker mix that was at the bottom of each cake, per the recipe. Then, I finished them off with a dollop (yes, I used the cursed word) of curd.
Yum. So good, and so much easier than the recipe would indicate.
Mexican Sweet Potato Skins:
I didn’t really stray from the recipe at all. I bought the most bulbous potatoes I could find, figuring I would need the room to fill them back in. Then I baked them at 375 for a little over an hour. I used a mixer with a whisk attachment to mix all of the ingredients, which worked well. Also, I only used 2 chipotles in adobo, which was plenty of smoke and heat for me.
Wow. They are freaking good. Highly recommend. They are big enough to be the main dish. I am going to whip up some kale for a side dish, but I am going to sauté it with bacon, which will keep this from being a vegetarian meal. Why? Because BACON.
So, I had Pinterest success today. I do love to spend the weekend cooking and putting delicious things in my belly.