Day 30: Salted Caramel “Ding Dong” Cake

We had a party at the Husfelt house tonight, celebrating my mom’s birthday (which is actually tomorrow, but we celebrated tonight).  It was so nice to have my sisters and Ruby Lynn at the house for dinner.  Steph made her amazing ‘bang bang chicken’, I made the oven fries from day 24 and a new sauteed broccoli recipe, and then of course the Salted Caramel “Ding Dong” Cake.

the feast.

the feast.

I always take like a bagillion pictures/videos because I just think it is fun to have pictures with people you love (and of course, food you love :).

this is why you should always wear an apron when you cook.  #mistake.

this is why you should always wear an apron when you cook. #mistake.

pretty girls

pretty girls

Yummy, chocolatey goodness.
photo (29)


who is that seasoned cook sauteing that yummy broccoli?!

who is that seasoned cook sauteing that yummy broccoli?!

I love to cook.  So much.  I don’t think the resolution will get old to me.  I honestly don’t want to blog every night, but cooking/baking new things everyday has been so fun.  And I love cooking for people who love what I cook!  It’s a win win situation.

mother didn't want to be in the picture...

mother didn’t want to be in the picture…

Happy Birthday to my mom… Best momma ever!


Day 29: Crispy Chicken Salad Wraps

I have to test 365 recipes this year.  So, pretty much any recipe that I may have normally been like, “well that looks good but not good enough to make,” has changed to, “I have to test over 300 recipes, so why not?”  Which, honestly is kind of fun.  It feels pretty limitless & my mother loves it.  She basically gets supper made for her every night.  Tonight was one of those nights when I was thinking, “why did I chose this recipe at the beginning of the week… It doesn’t look like scrumptious or anything.”

And, of course, it was.

There were a couple changes I made to the recipe:

1.  I used plain Greek yogurt to save the calories and fat instead mayo (tasted delicious).

2. I chopped up the center stem part of Romaine lettuce leaves because I didn’t have celery (missed that on my grocery list).

3.  I used Sriracha as the hot sauce.

Anywho, this is a great recipe & can be made low-cal/fat which is always a plus 🙂

Day 28: Chicken Ropa Vieja and Scallion Cilantro Rice with Habaneros and Lime

Whew.  Today’s recipe are a mouthful; no pun intended.  I felt like whipping up a Skinny Taste recipe today because I was feeling not so skinny; therefore, I thought making this would help.  Both of these recipes are relatively easy and packed full of flavor.  And, the entire meal is less than 400 calories; you can’t beat that.

That rice is so stinking good, no joke.

However, the real star of the show was the Chicken Ropa Vieja.

don't judge a book by it's cover.

don’t judge a book by it’s cover.

I know it doesn’t look super pretty/appetizing, but it is full of flavor & delicious!  I hope by now all of you have explored Skinny Taste.  I have said it before and I will say it again… It will change your life.  Tons of good, healthy, quick, & easy recipes.

Almost done with my first month of testing recipes for the year 2013… 28 down, 337 to go.


Day 25, 26, & 27: Salted Caramel Brownies, Kung Pao Chicken, and Lemon Cuppies.

So many events have happened over the past 3 days.

Not really.  BUT- guess what?!

My sister is having twin GIRLS!

Obviously, I’m just a little bit excited.  Allison, Stephanie, and I were able to spend a few days together this weekend & that’s when we found out.  We pretty much shopped, ate, talked, picked out the baby’s bedding, ate some more, shopped some more, and yeah that’s about it.  Here is what we had for the recipe of the day on Friday:

Salted Caramel Brownies <3

Salted Caramel Brownies ❤

And Saturday I made Kung Pao chicken for the fam.. that was pretty yummy. Not my favorite, but definitely a healthier version of the typically deep-fried, guilt-provoking stuff.

Pow Pow!

Pow Pow!

And today I made Lemon Cuppies (aka cupcakes).  This was a great recipe, I didn’t change anything besides preparing standard size cupcakes rather than minis. I baked them for about 22 minutes, so watch them at about 20 minutes in your oven.  I’ll put the link in the caption of the picture.

Aren’t cupcakes just so happy?  Perfectly complimented by sprinkles & you have such a cheery little treat.  Maybe I will make Sunday “Cupcake Day” from now on.

Day 24: Oven Baked Potato Wedges

Potato Love.

I don’t even have much to say about these tasty little potato gems other than they are SO GOOD.  I adapted the recipe just a tad by doubling the seasoning because the 4 potatoes I had were pretty hefty; therefore, I needed to add seasoning so that each little wedge got some spice.

No, potatoes are not the most healthy side.  However, these are baked not fried and flavored with fresh ingredients.  Definitely worth the little indulgence.

Happy baking my friends!

Day 23: Asian Turkey Lettuce Wraps


If you like lettuce wraps, even if you don’t, you HAVE to try these!  They are super delicious and healthy.  The recipe was adapted from Delicious by Dre’s blog.

You will need:

1 lb lean ground turkey breast

2 tsp rice vinegar (no sugar, no sodium)

2 tbsp low sodium soy sauce

2 tbsp sriracha hot chili sauce

2 ounces diced water chestnuts

2 tbsp chopped green onions

2 tbsp chopped fresh cilantro

2-3 tsp chopped unsalted peanuts (as topping)

1-2 heart of romaine

First, lightly spray a medium size saute pan with cooking spray.  Next, add the ground turkey and brown the meat until it is cooked through.  While the turkey is browning, combine all of the remaining ingredients, expect for the peanuts and lettuce, in a medium size bowl.

When the turkey is cooked, drain off any excess oil and then add it to your sauce mixture.  Stir it all around ’til everyone is nice and happy and spicy and yummy.  And that is it!  To serve this fabulous supper, spoon the mixture on to the romaine leaves and top with the chopped peanuts (if desired).

so good.

so good.

I hope you enjoy this recipe as much as I did!

Happy baking!

Day 22: Spicy Shrimp Fried Rice & Cranberry Banana Muffins

For whatever reason, today I was feeling extra domestic and wanted to try two new recipes.  I planned to make the spicy shrimp fried rice for dinner and then felt like baking something to take to school tomorrow.  I had cranberries and bananas that needed to be used, hence the cranberry banana muffins.

First the rice.  Well, actually let me say:  for those of you who have never explored Skinny Taste, you should. No joke, it will change your cooking life.  It has so many popular dishes, which are usually high in fat and calories, but skinny-fied.  My roommate and I would literally make a skinny taste recipe every night during the school week because they are quick, easy, healthy, and tasty.  However, we had never made the Spicy Shrimp Fried Rice, so tonight I gave it a go.

Spicy deliciousness.

Spicy deliciousness.

Three reasons why this recipe is worth trying:

1.  It’s only like 300 calories per serving.

2.  It’s quick.

3.  It’s got a lot of flavor (that can be adjusted to your spicy liking).

I would definitely caution you that this recipe is prettttttty spicy.  If you aren’t a huge spice fan, reduce the red pepper flakes by half.  Other than that, I wouldn’t change the recipe one bit.  As you can see I served mine with roasted broccoli… NOM.  Yummy week night dinner for sure.

isn't it pretty?

isn’t it pretty?

Muffin time.  I have never had bananas and cranberries together, so I thought, “now’s as good a time as any,” and whipped them up.  Literally, this recipe is SO easy, which is always a plus.  The muffins just came out of the oven, looking pretty and smelling good.  It’s a littler too late for muffins tonight, but I’ll let you know how they are tomorrow.   Have a good night!

Oh and here’s the link for the muffins:

Cranberry Banana Muffins 



Day 21: Chicken Pot Pie Topped with Cheddar Bacon Biscuits

Two things I have wanted to try to cook, because I just feel like as a Southern woman I should know how to fix (and they taste good):  1) chicken pot pie & 2) chicken and dumplings.  So, this is my first attempt to prepare one of the dishes.  And I must say, the chicken pot pie is in the oven and smelling delicious.

I only changed the recipe slightly by not adding the bacon (because I don’t eat bacon) to the biscuits and I used green onions instead of chives because that’s what I had on hand.

40 minutes go by and…

so worthy of a nom.

so worthy of a nom.

Seriously, this Chicken Pot Pie was out of control it was so good.  It was really hearty, not a mushy casserole like I was anticipating; and, coming from a girl who has like major texture aversions, that means a lot.  Ze madre and I could only eat a little bit because it was really rich, but it was so worth every decadent bite.  This is going to be at the top of my list for one of my favorite recipes so far.  Right up there with the Cake Batter Chocolate Chip Cookies from earlier this month.

Kudos to the blog Chocolate Moosey for this recipe fo sho.


Alrighty, folks.  Tomorrow is a new day & a new recipe!  Sweet or salty…? Idk, I’ll figure that out this evening.  Hope you all enjoyed the long weekend and have a great rest of the week!

Happy baking 🙂

Day 20: Simply Delicious All-Purpose Yellow Cake

Yellow cake is classic; particularly with chocolate frosting, but in any fashion really, it’s delicious.  Therefore, when I found a recipe for classic yellow cake I decided I would give it a try.  I know it’s nothing crazy or out of the box (well I mean that’s kind of the point… that it isn’t out of the box), which makes it unique.  The order of mixing ingredients was a little different than I had seen before in cake batter recipes, it was more like how you would prepare cookie dough, but in the end it came together as a cake batter.

A couple things I would do differently when baking cupcakes next time is:  a) Cook the cake batter for about 3-4 minutes longer than the directions state; b)   Don’t over-beat the cake batter.  You’ll want to be sure and make sure the cake batter is smooth, but don’t like beat it on high or anything crazy.  This will help the cake to be lighter & fluffier.

Sprinkles make everything better.
(obv I added some frosting....)

(obv I added some chocolate frosting to my cupcakes….)

Overall, this recipe was pretty good.  I think I cooked the little cakes too long because they were a little dry… Next time I might add some sour cream or something to moisten them a bit.

Here is the link for your baking pleasure:

Simple Delicious All-Purpose Yellow Cake

Enjoy, friends!

Days 17-19th: Black Magic Chocolate Cake, Creamy Hot Cocoa, & Banana Nut Bread.

I’d like to start off by saying that although I have not blogged in 2 days, I have been baking new recipes.  However, I have had a few distractions recently that have kept me from sitting down and writing my blog.

Example A:  The reason I didn’t blog on the 17th.



I have had a visitor the past few days, so blogging wasn’t exactly at the top of my list of activities for us to do.  Instead we went to see a dear friend of mine and celebrate her quarter life Birthday.   Although I did not blog, I did make a yummy cake for this day…  Just couldn’t tell you yet because it was a surprise.

Example B:  The reason I didn’t blog on the 18th.



And… The cake… That I made on the 17th but I couldn’t share until the 18th because it was a surprise for Steph:

Steph's Black Magic Birthday Cake!

Steph’s Black Magic Birthday Cake!

On Friday morning I made Cream Hot Cocoa using a Martha Stewart recipe.  Literally all it was was milk, chocolate chips (I used bittersweet and milk chocolate chips), and vanilla.  Super simple and suuuuuper rich.

Creamy Hot Cocoa

Creamy Hot Cocoa

Finally… Banana Nut Bread.

Banana Nut Bread.

Banana Nut Bread.

Alright, I am all caught up and hopefully will not fall this far behind anytime soon.  I hope you have a lovely afternoon.  More new recipes are still to come 🙂

Happy Baking!