Strawberries & Cream Cupcakes

These pictures are compliments of Alexia, thanks for the great photos!

Happy Happy Birthday to my dear friend miss Amy Kaitlyn! She likes strawberries so much, I seem to often catch her eating strawberry frosting out of the can! haha...so strawberry and cream cupcakes it is! These are with vanilla buttercream frosting with some red food coloring. I decorated a few with big circular sprinkles, and a few with a dab of strawberry jam :)

Ingredients:

• 1 1/4 cup of granulated sugar
• 1 1/3 cups self-rising flour, sifted
• 1 teaspoon of baking powder
• 3 tablespoons cornstarch
• 1/2 cup coarsely pureed ripe strawberries
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 large eggs

-To decorate

• Strawberry Jam
• 1 batch of Vanilla Buttercream Frosting
• Sprinkles

Instructions for Strawberries & Cream Cupcake Batter:

1. Preheat the oven 350F and line 15-18 muffin pans with cupcake liners. 
2. In a food processor, puree the 4-6 strawberries coarsely. 
3. Mix the butter and sugar together first, then beat in the eggs, one by one, and then add the flour, baking powder, cornstarch, and pureed strawberries. 
4. Using a 1/4 cup measuring spoon, fill the lined muffin pan two-thirds full with the batter. 
5. Bake in the the oven for about 20-25 minutes. The cupcakes will be fairly moist even when cooked. 
6. Remove from the oven and allow the cupcakes to cool.
7. Once completely cool, carefully make a small hole in the center of each cupcakes and fill the hole with strawberry jam.
8. Decorate the cupcakes with vanilla buttercream frosting and sprinkles!

Cost: 

• 1 1/4 cup granulated sugar- $2.68 (4lbs.)
• 1 1/3 self-rising flour, sifted- $2.38 (5 lbs.)
• 1 teaspoon of baking powder-$1.06 (10 oz.)
• 3 tablespoons cornstarch-$0.72 (l6 oz.)~~$0.09
• 1/2 cup coarsely pureed ripe strawberries-$2.98 (32 oz.)~~ $0.37
• 1 cup (2 sticks) unsalted butter-$1.66 ( for 4 sticks)~~ $0.83
• 4 large eggs-$ 2.10 ( for 18 eggs)~~ $0.46

Approximate Total Cost: $3-4 for 15-18 cupcakes

xoxo,

Amy

Vietnamese Spring Rolls

Spring is around the corner, so let's celebrate the new season with spring rolls! Spring rolls are one of my favorite things to eat. I've made them with chicken, fish, and even lemongrass steak. Not only are they versatile, but they are also healthy, easy to make, and fun to eat!


Ingredients for about 10 rolls:

• Rice Paper
• Chicken Breast(size of two fists)
• 20 Medium Frozen or Fresh Shrimp
• Rice Noodles
• A Bulk of Fresh Mint Leaves
• Lettuce Leaves or Spinach Leaves

Instructions for Preparation of Spring Rolls:

• Chicken & Shrimp

1. Clean the chicken breast by running it under warm water. Cut the chicken breast to the size of one fist, or even slightly larger. 
2. Fill a pot with enough water to submerge both pieces of chicken breasts. For flavor, put about a tablespoon of salt into the water. Once the water comes to a rapid boil, turn the heat down a notch and place both pieces of chicken breasts into the water to cook for about 40-45 minutes. To check if the chicken is fully cooked: poke the chicken with a fork to see if it turns the water pink ( If the water turns pink, it's not cooked) or take the chicken out, and cut it down the middle (cooked chicken should not have any pink to it.)
3. Place cleaned shrimp in a pan over medium-high heat. Cook shrimp for about 3-5 minutes. Shrimp should turn orange and curl into a C-shape when cooked. 
4. Cut the cooked chicken to thin slices. Slice the shrimp in half, length-wise symmetrically. 

• Rice Noodles

1. Fill a medium pot with water. Boil water, place rice noodles to cook for about 4-5 minutes until desire tenderness. Using a strainer, drain water. Allow noodles to dry.

• Mint Leaves

1. Rinse the fresh mint leaves under water. Strip the leaves off the stem. Place them on a paper towel to dry. 

Ingredients for Dipping Sauce

• 3 tbsp. of Hoisin Sauce
• a splash of water
• 1 tsp. of minced garlic
• 1 tsp of grounded peanuts or 1/2 tsp. of peanut butter.

Instructions for Dipping Sauce

1. Mince garlic. Place minced garlic with a bit of oil in a pan over medium-high heat. Mix casually for a minute or so. Add hoisin sauce, stir vigorously and immediately turn off heat. Place a few tablespoons of water so that the sauce will have a thin-ish consistency. After a minute or two mix the peanuts or peanut butter in.

Instructions for Rolling a Spring Roll:

1. Fill a large bowl with hot water from the sink. Dip the rice paper into the water, splashing the entire sheet with water. Place the sheet on a clean plate.
2. An inch from center, line about 4-5 shrimp-halves in a row with the orange side down (this allows the shrimp to be seen once rolled.)
3. Top the line with lettuce leaves or spinach leaves. Then top it with pieces of cooked chicken and rice noodles. Finally, top the stack with about 4-5 mint leaves.
4. Fold the sheet in half (like a taco,) but fold it a bit short. Then fold the sides in. With your fingers, tuck the mixture and slowly roll it, spreading an equal amount of pressure along the entire roll. 

Cost:

• 10 sheets of Rice Paper- $1-1.50 for about 50 sheets
• Chicken Breast(size of two fists)- $2-3
• 20 Medium Frozen or Fresh Shrimp- for a bag of 80 pieces $10
• 2 layers of Rice Noodles- $1 for 3 layers.
• A Bulk of Fresh Mint Leaves- $0.30-$0.50
• Lettuce Leaves or Spinach Leaves- $2-$3

Approximate Total Cost- $6 for 10 spring rolls!

xoxo,

Amy

Cream Cheese Stuffed Mushrooms

I experienced these yummy bites of flavor for the first time 2 years ago, when my sister Anna made them for Thanksgiving. Not too hard to make, these flavorful, rich appetizers are perfect for dinner parties! and especially great to feed your grumpy roommates, while you guys are still cooking the rest of dinner :)

I made mine vegetarian, but it also taste great with sausage!


Ingredients:

• A package of medium whole fresh mushrooms (the rectangular blue box)
• 2 tbsp. of minced garlic
• 4 oz. of fat-free/reduced-fat cream cheese
• 1/4 cup of grated parmesan cheese
• 1/4 tsp. black pepper
• 1/4 tsp. onion powder
• 1/8 tsp. of cayenne pepper (optional)
• 1 turkey sausage link (optional)

Instructions:

1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms and carefully break off the stems. Discard the tough end of stems, and stick the remaining parts in a chopper( I use the magic bullet) or mince the stems with a knife.
   
   
2. If you're using fresh garlic you should mince the garlic now. Heat oil in a large skillet over medium heat. Add minced garlic and mushroom stems to the skillet. Fry until most of the moisture has disappeared, but make sure not to burn the garlic!
   
   
3. If you're making yours vegetarian, skip this step. Remove turkey meat from casings and cook in a large skillet. Try breaking it into small ground up pieces, but if it’s not small enough place the cooked meat in the chopper and ground the meat. Add cooked sausage to mushroom and garlic mixture.
   
   
4. When the mixture has cooled, add cream cheese, parmesan cheese, black pepper, onion powder, and cayenne pepper (optional). The mixture should be relatively thick.
   
   
5. Arrange the mushroom caps on the baking sheet. Using a spoon, fill each cap with the mixture.
   
   
6. Bake for about 20 minutes or until the stuffing is slightly golden, and liquids begin to form underneath. 

Cost:

• Mushrooms- $1.78
• Bulk of Garlic- $1.00
• Cream Cheese- $1.00
• Turkey Link- $2.00
• Parmesan Cheese- $2.00
• Black Pepper-?
• Onion Powder?

Approximate Total Cost- $7.00 for a great appetizer!



xoxo,
Amy

Ciao Insalata Caprese

Need a taste of Italy in your life? Insalata Caprese can be a colorful, scrumptious starter or even a light, healthy snack for your everyday appetite. This Italian starter is usually served with basil leaves, but with this particular modification it is being replaced with spinach leaves :)

Ingredients:

• Baby Spinach Leaves
• Campari Tomatoes
• Buffalo Mozzarella Cheese
• Olive Oil
• Pepper
• Salt
• Balsamic Vinegar (optional) 

Instructions:

1. Slice the buffalo mozzarella cheese to your desire thickness. Top the cheese with a spinach leaf.
2. Slice the Campari Tomatoes, and then top the cheese and spinach with a slice of tomato. 
3. Lightly drizzle the dish with 1-2 tablespoons of olive oil. Seasoned with pepper and salt. Add the optional Balsamic Vinegar if desired.

Cost:

 I bought the cheese, tomatoes, and spinach in bulk, so it's difficult to estimate how much this dish will cost. The most expensive ingredient is the buffalo cheese...which came to $5.48.






xoxo,
Amy

Lemon Buttercream Frosting

I hope everyone's Valentine's Day went well? If not, come stop by for one of these delicious Lemon Zest Buttercream Cupcakes!  I still have a few more from yesterday's batch :)

Ingredients:

• 8oz. of unsalted butter (room temperature)
• 4 1/2 cups of confectioner's sugar
• 2 teaspoons of Lemon zest
• 2-3 tablespoons of fresh lemon juice
• Splash of water (possibly)

Tips Before Starting: 

• Set aside about 40 minutes to let the butter sit at room temperature. If you're in a hurry, you can put the butter in a microwave-safe bowl and microwave it for about 5 seconds. 
• My frosting turned out to be a bit thick, so the splashes of water will thin the frosting to the perfect consistency.  

Instructions:

1. Using a zester, zest 2-3 lemons, you're going to need about 2 teaspoons worth. 
2. After zesting the lemon, cut the lemons and squeeze about 3 tablespoons worth of lemon juice into a side dish.
3. Mix the room temperature unsalted butter, lemon zest, juice, and half of the confectioners' sugar. 
4. Gradually add the remaining sugar, so that the frosting becomes a nice smooth consistency.

Cost:

• 3 Lemons- $0.60
• a stick of butter- $0.40
• a bag of confectioners's sugar ~ $1

Approximate Total Cost:  $2 for frosting for 20 cupcakes.



xoxo,
Amy

Tomato Tart

Without Parmesan Cheese                              

Valentine's day is around the corner, what better way to celebrate it than with heart-shaped tomatoes on a puff pastry! It's a great snack, but even a better appetizer for dinner parties or just for your everyday meal at home.


Ingredients:

• 1 Puff Pastry Sheet, defrosted 
• 4-5 Campari Tomatoes( or just small tomatoes)
• 2-3 Sprigs Fresh Thyme
• Extra Virgin Olive Oil
• Sea Salt
• Pepper
• Parmesan Cheese(Optional)--->

Tips before cooking:

• Leave the puff pastry sheet out at room temperature for about 40 minutes to defrost. 
• Don't overlap or overcrowd the tomatoes, it will make the puff soggy.
• Strip the springs of thyme beforehand, and place the bits in a small dish. 

Instructions:

1. Preheat oven to 375F. Lay the sheet of puff pastry out on a parchment paper or aluminum foil. With a fork, prick the dough all over to prevent it from puffing during baking.
2. Arrange the tomatoes on the pastry in a single layer. Sprinkle thyme evenly over tomatoes. Drizzle the tart with a couple of tablespoons of olive oil and seasoned with pepper.
3. Bake the tart until the pastry is crisp and a golden brown around the edges, 30-40 minutes. If you're adding Parmesan Cheese, add it generously at around 20 minutes. Sprinkle with sea salt. 

Costs:

• 1 Puff Pastry Sheet, defrosted (they come in sets of 2) - $3.55
• 4-5 Campari Tomatoes( or just small tomatoes)- $2.50
• 2-3 Sprigs Fresh Thyme- $2.47
• Extra Virgin Olive Oil- ?
• Sea Salt-?
• Pepper-?

Approximate Total Cost: $10 for 2 tomato tarts!

xoxo,

Amy

Coffee Buttercream Frosting

For all you coffee fanatics out there, this dessert was made for you. My roommate Jessica's birthday was yesterday, and she drinks about 2 cups of coffee a day. What better cupcake to give her than one with an aroma of coffee beans? 


Frosting ingredients (15-20 cupcakes):

• 2 tsp. Instant Coffee ( dissolved in hot water, then cooled)
• 1 tbsp. 2% reduced fat milk (room temperature)
• 10 tbsp. unsalted butter (room temperature)
• 3.5 cups of confectioners' sugar
• sprinkles(optional) 

Tips before you begin:

• If you're crunched for time, and the unsalted butter isn't at room temperature. Place the sticks of butter in a microwave-safe bowl for 5 seconds about 2-3 times until the butter is soft, but not melted.
• Place 2 teaspoons of instant coffee in a mug. You only need about a splash of boiling water into the mug, enough to fill 2 teaspoons. This liquid will be a concentrated coffee. 

Instructions for Frosting:

In a large mixing bowl with a fork, beat the butter, milk, concentrated coffee, and half of the confectioners' sugar until smooth. In sets of 1/2 cups, gradually add the rest of the confectioners' sugar to create a buttercream of a smooth consistency.


Costs:

• A small jar of instant coffee- $1.50
• a stick and a half of unsalted butter- $0.51 
• A box of confectioners' sugar- $0.87
• a small bottle of 2% milk- $1.00

Approximate Total Cost: $3 for frosting for 20 cupcakes.

Keep in mind that you probably have milk, butter, and coffee in your kitchen.



Good luck!
Amy

Introduction to Better Than Ramen

Who are you?

My name is Amy, and I'm a college student trying to better my skills in cooking.

What is this Blog? 

Better Than Ramen is a blog where I would like to share some simple, affordable recipes of appetizers, meals, and desserts to anyone interested in adding some variety into their diets. Some recipes will be healthier than others, but all will be tasty!

Why did you start this blog?

As a college student, I've noticed that some of my friends live off of hotdogs, frozen dinners, and ramen. Great cooking doesn't have to be an intangible skill; you can make delicious meals with little ingredients. So I just thought it would be nice to share the beginning of my cooking experiences with my peers.

What will you be posting weekly?

I really enjoy baking cupcakes. Every week I will post a variety of recipes: baked goods, appetizers, snacks, and entrees! 

Let the cooking begin! :)

Amy