Thai Shrimp Stir Fry

As part of our "Hurricane Sandy Preparation" we decided to make some kind of food that we could eat even if the power went out... and then we failed miserably at that and decided to make a pasta dish instead, which I guess could be eaten cold, but it was not exactly what we had in mind originally. 

Thai Shrimp Stir Fry

Ingredients: 

• 1/2 box angel hair (I used Barilla Plus) 
• 1 pound frozen or fresh shrimp 
•  2 Tablespoons peanut oil 
• 1 medium onion, sliced
• 3 cloves garlic, minced 
• 1 teaspoon sesame seeds 
•  2 tablespoons balsamic vinegar 
• 6 tablespoons low sodium soy sauce
• 1/3 cup peanut butter 
• 1 teaspoon grated ginger (I only had dried, fresh would likely be better.) 
• 1 teaspoon crushed red pepper
• 1/2 teaspoon basil 
• 1 bag frozen vegetables (I used a 2 pound bag of mixed green beans, corn, peas and some spinach), defrosted
• 1 can mushrooms 
• 2 jalapenos, diced  
• 1/4 cup crushed peanuts

 

1. Cook pasta according to directions and drain. Steam shrimp in a separate pot.

2. While pasta and shrimp are cooking, in a wok or skillet heat peanut oil. 
3. Add in onion, garlic, and sesame seeds and cook for about 2 minutes. 
4. Add in soy sauce, balsamic vinegar, and peanut butter. Stir well over heat until peanut butter starts to blend/ melt. 
5. Add in vegetables (whatever ones you choose to use), mushrooms, jalapenos and spices (ginger, basil, red pepper). Stir well. 
6. Add cooked and drained pasta and shrimp. Mix well.
7. Serve topped with crushed peanuts.

 

I usually do not like shrimp, but I found this quite tasty. 

As usual, the children need a cameo.

 

Wedding Cupcake Trial: Part 2 Reese's Peanut Butter Cup Cupcakes

Wedding Cupcake Trial: Part 2!   Peanut butter cup cupcakes 

Here is the inspiration picture (via Pinterest) and the recipe was adapted from RealMomKitchen.com 

I made a whole batch of these ones. 

Reese's Peanut Butter Cup Cupcakes 

(Makes about 12 Cupcakes) 

• 1 box (18 oz.) chocolate cake mix -- I used Duncan Hines Dark Chocolate Fudge Cake 
• 1 cup Fat Free Greek Yogurt  -- I used 0% Chobani 
• 1 cup water
• 3 large eggs
• 1 (12 oz bag) Reese’s miniature peanut butter cups, unwrapped
• 1 cup butter, softened

Peanut Butter Frosting 

• 2 cups Skippy Creamy Peanut Butter
• 1 cup butter, unsalted, softened
• 4 cups powdered sugar
• 6 Tablespoons milk, -- I used Silk Light Original 

1. Preheat oven to 350* 
2. Prepare cupcake pan with cupcake liners (About 12) 
3. In a large bowl mix cake mix, greek yogurt, water and eggs. Beat on medium speed, scraping side of bowl periodically. 
4. Scoop batter into prepared cupcake pans, filling about 1/2 to 2/3 of the way filled. 
5. Place unwrapped Reese's cup into cupcake batter so that about 1/2 of it is sticking out of the batter. The peanut butter cup will continue to sink while cooking, if you push it too far down it will stick to the bottom of the cupcake liner and make it hard to eat. 
6. Place cupcake pan into preheated oven and bake for 18 minutes or until cupcake springs back when touched lightly. 
7. Remove from oven and cool completely. 

For the Frosting: 

1. In a medium to large bowl beat butter and peanut butter with an electric mixer until well blended. 
2. Add sugar and milk in 3 segments, beating in between and scraping down the sides. Add more milk if needed to achieve desired consistency. 
3. Pipe frosting onto cooled cupcakes. 

Conclusions: 
* These cupcakes got rave reviews! 
* Nice and moist, with a great crumb. 
* Great flavor. I think the Dark Chocolate cake really helped! 
* The only issue with these was some I pushed the Reese's Peanut Butter cup in too far, thus it stuck to the cupcake liner - so make sure to have it sticking out at least 1/2 way before baking! 
* I think these will definitely be appearing at the wedding - unless I get sick of making cupcakes by then ;)   


* Photography by Jordan Garry (other than the first picture attributed to RealMomKitchen.com)