Laura's Recipe Collection

I’m sure it’ll come as no surprise to you, since we’re a house with 2 young children, to hear that we eat our fair share of mac & cheese around here. It’s tasty, it’s quick…but not super healthy most of the time. So, when I came across this recipe for a healthier version of our beloved favorite I couldn’t wait to try it. Now, I’m not usually down for the whole “sneak the veggies in so the kids don’t notice” thing. So I didn’t. I did big chopped hunks of cauliflower along with the pasta and served it. And it was a hit! There was even a request for larger cauliflower chunks next time. (Granted, that came from Brian, but still. A win is a win!) This is now the reigning M&C recipe in the house.

Won’t Make Your Jeans Snug Macaroni & Cheese with Cauliflower
serves 6 (HUGE servings)
Print This Recipe

Ingredients:
12 oz. whole grain elbow macaroni
1 large head of cauliflower, coarsely chopped
1 cup plain bread crumbs
1/4 cup flat leaf parsley, chopped
3 tablespoons olive oil
kosher salt and pepper
1 medium onion, diced
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups light sour cream
1/2 cup milk
1 tablespoon Dijon mustard

Directions:
Preheat oven to 400.

Cook the pasta according to package directions. During the last 3 minutes of cooking add the chopped cauliflower and drain.

In a food processor or small bowl combine the bread crumbs, 2 tablespoons olive oil, and 1/4 teaspoon each of salt and pepper. Set aside.

In an oven-proof pot or Dutch oven on the stove top heat the last tablespoon of oil. Sauté the onion until it is tender. Add in 3/4 teaspoon of salt and 1/2 teaspoon of pepper, cheese, sour cream, milk, and mustard and combine. Stir in the pasta and cauliflower.

Sprinkle the bread crumb mixture over the top of the macaroni and bake, uncovered, for 12-15 minutes or until the top is golden brown and cheese is melted.

Source: Carrots ‘N’ Cake

A few weeks months ago my baby turned 2. As we were planning her birthday party I sat on the couch with her and flipped through recipes for cupcakes, trying to pick one or two to make. She climbed into my lap as I leafed from page to page, then suddenly jumped and squealed “BLUEBERRIES!”. If a girl could actually scream in all caps, this would have been one of those times. She loves blueberries. LOVES blueberries. As in we have to actually police the amount she eats of them because otherwise she will eat herself sick. (That was not a fun day.)

So, being that blueberries are basically her favorite thing everEverEVER I decided to make my faithful vanilla cupcake recipe, add blueberries, and concoct blueberry buttercream. The resulting cupcake was just what I was looking for. The vanilla cupcake was just light enough to let the sweet, tart blueberries really shine.

Blueberry Cupcakes with Blueberry Buttercream Frosting
yields 12 cupcakes
printable recipe

Blueberry Cupcakes
Ingredients:
1/2 cup unsalted butter, at room temperature
2/3 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla bean paste or vanilla extract
zest of 1 medium lemon
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1 cup fresh or frozen blueberries, thawed

Directions:
Pre-heat oven to 350. Prepare a muffin pan with liners and set aside.

In the bowl of an electric mixer beat together the sugar and butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating to combine between each addition. Mix in the lemon zest and vanilla.

In a medium bowl stir together the flour, baking powder and salt.

With the mix speed on low add half of the flour mixture and mix until just combined. Pour the milk into the bowl and beat to combine, then mix in the remaining flour.

Using a rubber spatula gently fold the blueberries into the batter, then scoop evenly between the muffin cups.

Bake for 17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Blueberry Buttercream Frosting
Ingredients:
1/4 cup blueberry puree (about 1 cup fresh blueberries)
2-3 Tablespoons blueberry juice, yielded from blueberry puree
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
1 Tablespoon lemon zest
pinch of salt
5-6 cups confectioners sugar

Directions:
In the bowl of an electric mixer beat the butter until smooth.

Add the blueberry puree, juice, vanilla, lemon and salt into the bowl and beat until well combined.

Slowly add the confectioners sugar, one cup at a time, until frosting is light and fluffy.

Pipe or spread onto cooled cupcakes.

Sources: Vanilla Cupcake recipe adapted from my Raspberry-filled Vanilla Bean Cupcakes, originally from The Novice Chef , Blueberry Buttercream from Baking With Basil