Busy Brunette Bakerista

Easy holiday dessert…shakes at Ruby's Shake Shack!  The other day I made my holiday baking time even easier by visiting our favorite dessert spot in Orange County, Ruby's Shake Shack in Newport Coast's Crystal Cove . Not only can you order a great lunch with a beautiful view, you can choose from over a dozen flavor combinations of famous Ruby's shakes. My son is a shake aficionado and says these are the best!

This is an easy, delicious, make-and-leave-it, slow-cooker recipe that I make all the time. The cornbread crust gives it a wonderful texture too. For a more meaty dish, add cooked, ground turkey or beef. Enjoy! Cornbread-Topped Enchilada Casserole 1 teaspoon ground cumin 1/2 teaspoon of salt 1/2 teaspoon of chili powder 1/4 teaspoon black pepper 1 (15oz.) can black beans, rinsed and drained 1 (15oz.) can kidney beans, rinsed and drained 1 (15 oz.) can of diced tomatoes with mild green chiles, drained 1 (11oz.) can of corn, drained 1 can (10 oz.) enchilada sauce (your choice) 2 green onions chopped 1/4 cup chopped fresh cilantro 1 lb. cooked ground turkey or beef (optional) 1 package (8.5 oz.) cornbread mix 2 eggs 1 to 2 cups shredded Mexican cheese blend Combine seasonings, beans, tomatoes, corn, enchilada sauce, green onions, and cilantro. Stir then cover and cook on low for six hours. In a small bowl, combine corn bread mix, two eggs and spoon over

Being part Irish I love mashed potatoes! A true Shepherd's Pie recipe can be very complex with lots of ground beef, vegetables, homemade mashed potatoes, and more. This version is a little healthier with ground turkey, beans, and instant mashed potatoes. So tastey! Skinny Shepherd's Pie Ingredients: 1/2 lb. ground turkey 1 can (15oz.) kidney beans, drained and rinsed 1/3 cup water 3/4 cup taco sauce 1/8 teaspoon salt 1 teaspoon cumin 2 teaspoons sugar 2 cups cooked instant, mashed potatoes butter and milk for instant mashed potatoes low-fat cheddar cheese, grated Cook instant mashed potatoes according to directions on the box. Set aside and keep warm with a lid or foil on top. Cook ground turkey in a skillet on medium-high heat until no longer pink. Add remaining ingredients and stir to combine. Spoon meat-bean mixture into a serving bowl, top with mashed potatoes by spreading with a small spatula, and top with cheese. Let sit 2 min

Every recipe I've tried in The Back in the Day Bakery Cookbook has been so delicious! You need to try these tangy, sweet, and delightful lemon pie bars and they will disappear from the pan. I did add a little lemon zest to the crust and oh, canned whipped cream (don't judge me). Lemon Pie Bars Yield: one 13" x 9" pan   For the crust: 3 cups graham cracker crumbs (about 24 crackers) 12 Tbsp (1 1/2 sticks) unsalted butter, melted 2 Tbsp sugar (and 2 tsp of grated lemon zest) For the filling: 1 cup heavy cream 2 tsp grated lemon zest 1 cup fresh lemon juice Two 14 oz cans sweetened condensed milk 6 large egg yolks canned whipped cream (optional) Position a rack in the middle of  the oven and preheat the oven  to 350° F.  Grease a 9" x 13" inch baking pan and line with parchment, allowing the ends of the paper to hand over two opposite edges of the pan.   To make the crust:   In a medium bowl, combine the graham cracker crumbs, butter,  a

I like cake. I like ice cream. I like trying out new recipes that make my life easier. Hello recipe from Taste of Home magazine…you just made my day.  This is an easy and delicious cake that tastes better than those you buy at the fancy ice cream stores. I can't wait to try it with different flavors of mix-ins!  You can find the entire recipe at the Taste of Home website for the June/July 2015 issue. Here is my short-cut version. 1. Line a 9-inch cake pan with plastic wrap. Scoop ice cream into the pan and spread using your hands until it is flat. Put in the freezer for two hours. 2.  Using a box cake mix, bake a cake in two 9-inch round cake pans. Cool in pans for 5 minutes and invert onto a cooling rack until cool.  3. Place one cake on a serving plate. Take ice cream layer out of the freezer and invert onto the cake. Remove the plastic wrap by carefully peeling away from the ice cream. Take second cake layer and place on top of ice cream layer.  4. Using a spatu

This simple recipe will have your guests thinking they’ve walked into a formal affair! You can make these delicious, fancy ice cubes for your Mother's Day brunch, bridal shower, or tea party. Add in water, juice, sparkling water, champagne, lemonade, and other cocktails.  Fancy Party Ice Cubes 3 cups water 4 teaspoons pure lemon extract 2 plastic ice cube trays Fresh raspberries Fresh strawberries       {sliced in half} Combine water and lemon extract in a  4-cup liquid measuring cup.  Using two plastic ice cube trays, place one or two sliced berries in each ice cube compartment.  Carefully pour the lemon mixture into the  compartments until  almost  full to the top.  Freeze until firm. Remove ice cubes by  slightly twisting ends of each tray.  Serve in your favorite beverage.

My own recipe named after my great-great-great grandmother who was married to Daniel "Dan'l" Mansfield* in Tipareary County, Ireland . Everyone needs a basic stew recipe for St. Patrick’s Day and this one is also great for Easter or Fall. You can adjust the amount of beer or ale you put in but make sure to use stew meat and po tatoes. *sometimes we call our son Danil (Dan'l) too! Mary Ellen O’Connell’s Irish Stew 2 teaspoons vegetable oil 1 pound of beef stew meat salt and pepper to taste 1 (14oz.) can beef broth 1 (12oz.) bottle of Guinness Stout/Pal Ale beer 1 ½ cups cubed peeled, baking potato 1 cup thinly sliced leek (about 1 large) 1 cup sliced carrots (about ½ inch thick) ½ cup chopped yellow onion (optional) 3 thyme sprigs 1 bay leaf ½ teaspoon of kosher salt ¼ teaspoon black pepper ¼ cup water 2 Tablespoons flour 1 Tablespoon fresh lemon juice 1 teaspoon sugar ¼ cup chopped fresh parsley Wash and peel baking potatoe

This is one of my most requested recipes for baking. They aren't that difficult to make and the results are beautiful! Kids of all ages love this cake! Both the artist and mathematician in you will enjoy baking this dessert with moist layers of dyed cake mix the colors of the rainbow. You can bake this recipe several ways. I did cupcakes and a bundt cake. The best part is biting into the layers of colors. You can bake it for St. Patrick’s Day , birthdays, or baby showers too! Over the Rainbow Cake Makes 21 cupcakes or 1 bunt cake  1 box of white cake mix (16.5 oz) 3 egg whites 1 cup of milk ¼ cup vegetable oil food coloring bottles (McCormick .25 oz. vials) cooking spray cupcake liners for pan or bundt cake pan frosting of your choice (fluffy white or vanilla) sugar sprinkles (optional) Preheat oven to 350 degrees if baking cupcakes, or 325 degrees if using a dark bundt cake pan. Combine cake mix, egg whites, milk, a