So Many Recipes . . . So Little Time

Almost every single day while reading blogs I find at least 2 or 3 recipes I want to try. I copy them down and file them for future use.

Some days I have to try them that very day. Sometimes I even have to make a special trip to the store to pick up some of the ingredients. Not so though with the last couple of recipes I couldn't wait to try.

A few days ago I found a recipe for Cheeseburger Macaroni at kevinandamanda.com. Granted it takes more time than Cheeseburger Hamburger Helper but OH. MY. GOODNESS! It is SO worth the little bit of extra time it takes to make it.

Here's the recipe. Sorry, I didn't take any photos but you can click here to jump over to Amanda's blog to see her beautiful photos of the whole process.

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Cheeseburger Macaroni
adapted from kevinandamanda.com

1 pound lean hamburger meat
1 package taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)*
1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 minutes until macaroni is tender.

While the meat and macaroni is cooking, prepare the cheese sauce:

2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1 cup shredded cheddar cheese**
1/2 teaspoon salt
1/2 teaspoon pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.

*I didn't have any beef broth and I wanted more flavor than what water would give so I dissolved 2 teaspoons of beef bouillon in 1 cup of water that I'd brought to a boil in a small saucepan.

**I was out of cheddar cheese but I did have Velveeta crumbles and used those as a substitute. They worked great!

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It was DE-LISH-OUS!!!!! Luckily, G1 and G2 happened by after we'd eaten. (No leftovers to tempt me the next day!) They hadn't had supper so they put the leftovers in the microwave for a minute or two. G1 gave it 2 thumbs up. G2 was too busy eating to offer his opinion. But by the way he ate it, I'm sure it received a passing grade.

Today I found a recipe for Root Beer Float Cupcakes at howsweeteats.com.

It just so happened I have Root Beer Concentrate in my pantry along with the rest of the ingredients so I made them tonight for a special treat.

To see Jessica's recipe click here. She also does an incredible job at photographing her process.

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Root Beer Float Cupcakes
adapted from How Sweet It Is

makes 12 cupcakes

1 1/8 cups all-purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons root beer concentrate
1/3 cup root beer
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream

Preheat oven to 350 degrees.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Add root beer concentrate and root beer. Mix until batter is smooth. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

Vanilla and Root Beer Frosting

1 1/2 sticks butter, softened
4 cups powdered sugar
1 tablespoon vanilla extract
2 tablespoons milk
1/4 teaspoon root beer extract

In the bowl of an electric mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Remove almost all of the vanilla frosting, leaving behind about 1/3-1/2 cup in the mixer. Set vanilla frosting aside. Add root beer extract to remaining frosting in the bowl and beat until it comes together.

If you have pastry bags fill one with vanilla frosting and the other with root beer frosting. Alternately you could use Ziploc bags and cut a small hole in one corner to squeeze the frostings through. Or you can just use spoons and/or spatulas to frost the cupcakes.

Once the cupcakes have completely cooled, fill each one with root beer frosting much like filling a cream puff, then top with vanilla frosting. Top with hot fudge or cocoa syrup.

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I did make a few substitutions but nothing earth-shattering. I used diet A&W root beer and light sour cream. I mixed the cupcake batter up in my KitchenAid mixer instead of by hand. Also, rather than use milk in the frosting, I opted to use heavy cream because I was trying to use up the last of what was left in the carton. And although I had hot fudge sauce in the fridge I didn't use it. Maybe next time. And there will definitely be a next time.

It did take my cupcakes about 20 minutes to bake but all ovens are a bit different.

AD and I each enjoyed one after dinner tonight. I'm taking a few to the scrapbook store tomorrow to share with friends and AD is taking the rest to work. I sure don't need those tempting, tasty little sweets at the house calling my name.

Do you enjoy finding and trying new recipes?