Mini Red Velvet Cupcakes

Here's what you need. 2 cups of flour minus 2 tablespoons, 1 1/2 teaspoons of  baking soda, 1 1/4 teaspoons of salt,  1 1/4 teaspoon cocoa powder, 1 1/2 vegetable oil, 1 1/4 cup buttermilk, 3 eggs, red food coloring, 1 1/4 teaspoon vinegar, 1 1/2 cups of sugar plus 1 tablespoon, 1 1/4 teaspoon vanilla, 1/3 cup of water

Pre heat oven to 350

Add baking soda to flour

Add salt

Add cocoa powder

Mix and set aside

Mix oil and sugar

Add butter milk

Mix

Add eggs and vanilla and mix again

Add red food coloring and mix thoroughly

slowly stir in flour mixture

Spread out muffin papers

Pour batter into muffin pan

If you are like me it will be drippy

Bake until tooth pick comes out clean. About 10 min for mini cupcakes regular size will be longer.

Here's what you need.  It makes a lot so you can have it if you want.  2 pounds of powdered sugar, 2 sticks of butter, 2 packages of cream cheese, 1 tablespoon vanilla

Use batter attachment

Place room temperature butter in mixer

Add cream cheese

Mix slowly until completely creamed

Add powdered sugar and mix

Add vanilla and cream again

Frost cupcakes with a knife or a pastry bag

Put on a plate and enjoy with friends and family

Paella(Pi-A-ya) A Spanish(Spain not Mexico) Rice Dish

Here's what you need
Olive Oil
Rice
Chicken Stock
Lemon
Saffron
Onion
Shrimp(I used baby but you can use any kind)
Garlic
Italian Sausage
Chicken

Take the chicken breasts and chop them

Sprinkle with black pepper

Heat some olive oil in a big skillet

Add chicken

While the chicken is cooking dice the onion

After a few min flip the chicken

Remove from the pan and set aside

Put onion in the skillet

 

Add 4-5 cloves on chopped garlic(I used my garlic car)

Saute until tender

Add some Italian Sausage

Crumble it up with a metal spatula

Cook until brown

Add shrimp

Saute until slightly browned

Add 3 1/2 cups of chicken stock

Let it come to a simmer and then add 1 3/4 cups of white rice (The rice and chicken stock is flexible as long its 2-1)

Cover and let it cook for 20 min or until the rice is tender

Serve with lemon and parsley and enjoy