Freezer meal :)

I'm not sure where to start. Let me tell you where I'm coming from tonight. It is about 9:40 as I start this post. It has been a LONG, long weekend, but awesome too, but my mind and body are exhausted. Luckily... I planned ahead. Not exactly for this... but still.

My dinner group goes through finals week. This isn't really normal in most Provo dinner groups I guess, but it's what we've got to do to keep things all square around here. Knowing that I have one scheduled final on Monday morning and probably another that afternoon/evening, I asked my amazing sister what I could make ahead and just serve or re-heat the day of. She sent me over to Sister's Cafe (surprised? you shouldn't be) and I decided that the Chicken and Spinach stuffed Shells looked divine enough for me!

Last week, when I had time, I doubled the recipe and ended up with 3 9x13 foil pans (getting ready to close my kitchen!) there was just enough left to make a single-ish serving in a 8x7" pan I had that I had leftover from taking dinner to a friend. We got home tonight and I threw it in the oven... at 350* for an hour or so... (I don't really know how long it was, I took a bath while it was in the oven.) I ate 3 of the shells and I am so full, they were delicious. My roommates will love the leftovers if dinner group were to leave them unfinished.

I'm too tired to post pictures, or even the full recipe tonight (click on the link above), but after I get rested up (and maybe after finals...) I'll see what I can do. Just know, if you're in my dinner group... be excited!

Dr Pepper Chocolate Cupcakes

The minute I saw the title of this recipe on Sisters Cafe I knew that It was something that I HAD to make. Dr Pepper AND chocolate?? Can anything get better? I submit that it cannot! I made a batch of these in cupcake form for dinner group, but I'd bet they would work in a 9X13 pan (but might be too moist for rounds.  Cupcakes are, however, my favorite form of cake.

Recipe: Makes 36 cupcakes (I had to go borrow cupcake tins from the neighbors).

2 cups flour

1 cup sugar

1 cup firmly packed dark brown sugar

1 cup cocoa powder

1 1/2 teaspoons baking soda

1 cup Dr Pepper

1/2 cup semi-sweet chocolate chips (I used milk chocolate once and they were great, too)

2 large eggs

1 cup buttermilk

1 cup canola oil

1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Grease and flour two 9-inch cake pans (or 9x13 or prepare cupcake liners).  Sift together the flour, sugar, brown sugar, cocoa and baking soda and set aside.  Heat the Dr Pepper in a small saucepan over low heat.  Add the chocolate chips and stir until melted.  Remove from heat.  With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes.  At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute.  Gradually add the dry ingredients and beat at medium speed for 2 minutes.  Divide the batter evenly between the prepared pans, and bake for 30 to 35 minutes or until a toothpick comes out clean.  Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.

Dr Pepper Frosting

3/4 cup butter flavored shortening - (I changed this to butter.  Personally I do not like shortening in frosting. Ever.)

6 Tablespoons butter, room temperature

4 cups powdered sugar

1/4 cup cocoa

1/4 cup Dr Pepper (you can add more if you want to...)

1 1/2 teaspoons vanilla extract

Using an electric mixer, beat the butter [and yucky shortening if you choose to use it - :)] until light and fluffy.  At low speed, gradually beat in the powdered sugar and cocoa.  Add the Dr Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy ~ about one minute.

I have no words for how delicious these were!