Strawberry Yogurt Cupcakes

Ingredients:

• 125gms unsalted butter
• 1/2 cup caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 cup strawberry yogurt
• 2 cups self raising flour
• 1 tsp baking powder

Pink Frosting:
(Based on the Donna Hay Frosting)

• 125gms unsalted butter
• 1 cup icing sugar
• 1 tablespoons milk
• 1/2 teaspoon vanilla extract
• Few drops of pink food colouring

Method:

1. Preheat oven to 180C. On a tray place cupcake wrappers or line muffin trays if you are using those.

2. In a large bowl add the caster sugar, butter and vanilla. Beat using an electric mixer until light and creamy.

3. Add the eggs one at a time and beat until well blended before adding the next one.

4. In a separate bowl sift the flour and baking powder.

5. Add a third of the flour mix to the cake mixture and combine gently with a spoon.

6. Add half the yogurt and combine well, but just like muffins, these are best if they are not over stirred.

7. Continue adding to the mix until you finish with the last batch of flour.

8. Spoon out mixture into the cupcake wrappers. For the size wrappers we used we made 16 cupcakes. Bake for about 25 minutes.

9. Once cooked – you can use the skewer test to ensure they are, remove from the tray and let them stand on a wire rack to cool.

As I noted, these cupcakes are delicious without icing and for lunches I prefer them not to be iced. But we were going to be taking them on a picnic, so we did ice them.

To make the frosting, chop the butter and soften it in the microwave. For my microwave this works out to be about 20 seconds on high.

10. Using the electric mixer beat for 6 minutes or until the butter has turned pale and creamy.

11. Sift the icing sugar on top of the butter. Add the milk and vanilla. Beat for another 4 or so minutes, stop and add the colouring, then beat again for another couple of minutes so the frosting is light and creamy.

12. If your cupcakes are flowing over the top of the cupcake wrapper, simply take a slice off the top to even them out before icing them.

13. Use a knife to spread the icing evenly on top of the cupcake and decorate with fresh strawberries.

Did you know that you can freeze your homemade frosting? Well you can! I simply took this frosting out of the freezer the night before our picnic and placed it in the fridge. Before our picnic, I transferred the frosting to a bowl and using the electric mixer, beat it for about 5 minutes until it was all light and creamy again.

Have you used yogurt in your cupcake recipe?

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Strawberry Yogurt Cupcakes is a post from: Planning With Kids

While I made this Beef Casserole in the slow cooker, you could easily follow the steps and cook it in the oven for two of hours at around 160 degrees Celsius. It is a great basic casserole, that you can add and vary depending on what your preferred veg are and what you have in the house you might like to use up.

I used the Rich Beef Casserole recipe from Sally Wise’s Slow Cooker cook book as a base for this recipe.

Slow Cooker Beef Casserole

Ingredients:

• 3 carrots
• 1 onion
• 1 red capsicum
• 1 kg beef diced (I had an excess of beef strips so actually used those instead this time.)
• 1/2 cup beef stock
• 1/4 cup red wine
• 3 tablespoons tomato sauce
• 1 tablespoon soy sauce
• 3 teaspoons Worcestershire sauce
• 4 teaspoons chutney
• 1 teaspoon salt
• 1 tablespoon corn flour

Method:

1. Slice carrots, chop onion and cut capsicum.

2. Add beef to the slow cooker.

3. Add veggies to the slow cooker.

4. Add wine, stock, the sauces, chutney and salt.

5. Stir so meat still remains at the bottom, but the sauces etc mix through.

6. Cook on high for 4 hours or low for 6 hours.

7. About 15 minutes before serving, combine corn flour with a small amount of water. Add to the slow cooker and stir in. Cook on high for 15 minutes to thicken.

8. Serve by itself with mashed potatoes or rice.

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

The kid friendly menu planning app allows you to:

• Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
• Generate the shopping list for all the meals selected.
• Modify the shopping list to check off items you already have at home.
• Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

Current Sponsors:

• Bright Star Kids' Name Labels - Super Cute & Durable Name Labels
• 4MyEarth - Lunch that does not cost the earth.

Slow Cooker Beef Casserole is a post from: Planning With Kids

I tweaked this recipe from Taste.com.au., the kids loved it and it was pretty easy to put together so I liked that! This would be the perfect sort of meal to whip up for the kids when Mr I and are heading out for a meal ourselves.

Macaroni and Cheese

Ingredients:

• 2/3 cup breadcrumbs
• 50gms parmesan cheese
• 1 tbsp olive oil
• 500gms macaroni pasta
• 300gms shortcut rindless bacon
• 2 3/4 cups milk
• 200mls thickened cream
• 80gms butter, chopped
• 2/3 cup plain flour
• 3 teaspoons wholegrain mustard
• 2 1/2 cups grated tasty cheese

Method:
1. Preheat oven to 180°C and boil water for macaroni.

2. Grate parmesan cheese.

3. Grate tasty cheese.

4. In a bowl mix breadcrumbs and parmesan cheese and set aside.

5. Chop bacon into small strips.

6. Cook macaroni as per the directions on the pack. Don’t over cook the pasta though, make sure it is still a little firm.

7. Once cooked, drain from pan and set aside in a large mixing bowl.

8. Heat oil in a large frying pan and cook bacon on a medium to high heat. Cook until nice and crispy, then drain on paper towel.

9. In a microwaveable jug add chopped butter and flour. Melt on high in microwave for 30 – 45 seconds and mix well.

10. Add the milk and cream and stir well.

11. Cook on high for 5 minutes in the microwave – check and stir the sauce. Cook for a further 3 minutes until sauce has thickened and is smooth. (Note times may differ slightly depending on your microwave.)

12. Add mustard and cheese to sauce and mix in.

13. Add bacon to the pasta, then add the sauce and combine well.

14. Pour pasta into a lasagne dish and spread out evenly.

15. Sprinkle the breadcrumbs and parmesan on top.

16. Cook in the oven for about 20 minutes. The top should be nice and golden when ready.

17. Allow the dish to sit for a few minutes before serving.

Even though I added considerably to the ingredients to make this meal larger for our family, we had no left overs from this meal – this is great because the kids ate it happily, sad for me because I love meals that make left overs!

Our Family Menu Plan For This Week.

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

The kid friendly menu planning app allows you to:

• Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
• Generate the shopping list for all the meals selected.
• Modify the shopping list to check off items you already have at home.
• Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

Current Sponsors:

• Bright Star Kids' Name Labels - Super Cute & Durable Name Labels
• 4MyEarth - Lunch that does not cost the earth.

Macaroni and Cheese is a post from: Planning With Kids