As you can tell, my shelf full of recipe books and clippings was starting to get out of control.
I’m a little embarrassed I’m showing this but I figured I can’t be the only one. I’m the kind of person who makes copies and rips out recipes in magazines then shoves them in my cabinet and forgets about them.
It took a long time, and I realized I have more recipes then I actually do…but I typed each one by hand on word. Printed them on some nice card stock, then cut to my preferred size. Next, I made a cover and a back cover out of thick card stock, and bound all of the pages together with binding rings. The two in the below picture are a little big for my liking, so I’ll probably replace them with some smaller ones and use the larger rings when I add even more pages.
I think I'll be more prone to using the recipes now, plus I also included a majority of family recipes that I know by heart. Now I’ll never forget them and my mom and grandmother wont be getting those random phone calls from me… “I can’t remember do I use ziti or penne?”.
Oh! And I almost forgot, I wanted to share my red velvet cupcake recipe from the other day.
Red Velvet Cupcakes
1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda and salt
½ cup (1 stick) butter, softened
¾ cup sugar
2 large eggs
½ cup buttermilk
1 tablespoon liquid red food coloring
1 teaspoon vanilla extract
½ teaspoon vinegar
Heat oven to 350 degrees. Line muffin pan with paper liners.
In a small bowl, whisk flour, cocoa, baking powder, baking soda, and salt. In a large bowl, with an electric mixer on medium speed, beat butter and sugar until light and creamy. Add eggs one at a time. In a glass combine buttermilk, food coloring, vanilla, and vinegar. With mixer on low beat the liquid into the large bowl, alternating with flour mixture. While scraping bowl occasionally.
Divide batter into muffin cups. Bake for 18-22 minutes. Let cool on wire rack before icing.
Enjoy the rest of your weekend, stay warm!