Miranda's Kitchen Adventures

Who loves funfetti? I do! These cupcakes are incredibly cute and a joy to bake. Much like the Whipped Vanilla Buttercream , their light and airy texture was a delightful surprise. You don't need a special occasion to whip up these delicious treats! You might have noticed some changes around here lately! I'm absolutely loving the new logo, and I'm also in the process of having a brand new site designed. I'm so excited to share it with all of you! I anticipate it will be up and running within the next couple of weeks. Again, I can't thank you all enough for your incredible support. If I could ask one thing of my readers, it would be to leave more comments! Have you tried one of my recipes? Please share in the comments how it turned out and what you thought. Do you have questions about ingredients or preparation instructions? Ask them in the comment section of the specific post. I know you're out there, and I would LOVE to hear from you! I've also add...

I simply adore this frosting! It's incredibly light and fluffy, an unexpected treat for a buttercream. While it takes about 4-5 minutes of whipping, every minute is worth it for such a light and airy texture. I followed Annie's suggestion and paired it with funfetti cupcakes, and I'll be sharing that recipe soon. Next time, I'm thinking strawberry or maybe even coconut cupcakes – the possibilities are endless! Ingredients 1 1/2 cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature 3 cups confectioner sugar, shifted Pinch of salt 2 tbsp. heavy cream 1 tbsp. vanilla extract 1/8 tsp. almond extract Directions In the bowl of an electric mixer with the whisk attachment.  Mix the butter on medium speed until creamy.  About 2 minutes.  Add the confectioners sugar to the bowl and mix on low then medium low speed until well combined.  About 2 minutes stopping to scrap the bowl as needed.  Add the salt, heavy cream a...

Why bother making hamburger buns from scratch when they're so cheap to buy? I asked myself the same question, but let me explain. First, I'm making a conscious effort to prepare more homemade meals and reduce store-bought items. Second, my curiosity got the better of me. I've seen these buns featured on at least ten blogs I follow, and I had to discover the hype for myself. And let me tell you, the hype is real—they're absolutely fabulous! The intoxicating aroma while they were baking transported me to a bakery. The buns themselves are incredibly soft and airy, with a light and delicious flavor. I could rave about them endlessly, but it's truly an experience you need to savor for yourself! Ingredients Yields: 8 buns 3 tbsp. warm milk 1 cup warm water 2 tsp. active dry yeast 2 ½ tbsp. sugar 1 large egg, beaten 3 cups bread flour ⅓ cup all-purpose flour 1 ½ tsp. salt 2 ½ tbsp. unsalted butter, room temperature Sesame Seeds (optional) Directions ...

I recently discovered that National Cheeseburger Day is this Wednesday, September 18th! When I started this blog, I researched all the national food days to feature some of them, and I was amazed by how many foods are recognized. This is definitely one I'm excited about! Cheeseburgers are a regular in our household, appearing at least once a week, or every other week if I'm not on top of things. They're incredibly popular right now, evolving far beyond just meat and cheese. It seems like there's a cheeseburger version of almost any dish you can imagine. Personally, I'm not on board with that trend. While I'm open to tweaking my usual cheeseburger recipe (as I've done here), I prefer not to mess with a good thing! Here's how I gave my cheeseburger a makeover. Stay tuned, as I'll be sharing the recipe for these homemade burger buns later this week! Ingredients 1 1/2 lbs. ground sirloin 1 small shallot, minced 2 tsp. Worcestershire sauce ...

I don't know about you, but I'm just not ready for fall yet! I love everything about summer: pool time, cookouts, fireflies, drippy ice cream cones, and icy cold beverages—you get the idea! I think one of my main loves is fresh fruits and veggies. I find it hard to make really good meals in the middle of winter because the fruits and veggies just aren't at their peak. I also love—I mean, love —a good salad; I could eat them every day, no joke! Over the weekend, after making some herb compound butter with leftover herbs, I decided to make this dressing. Don't get me wrong, I make homemade dressing all the time, but I've always made vinaigrettes. This was my first time making a creamy dressing. Let me tell you, it is amazing!! It made our salad come alive with so much flavor! Before summer is over, you must give this a try. I promise you won't be buying the bottled stuff! Enjoy!   Ingredients 1/2 cups mayonnaise 3/4 cups sour cream 1 mediu...

August, a whirlwind of activity, has drawn to a close, but it left us with cherished memories. Jacob's transition to kindergarten has been a major shift, and he's navigating this new world remarkably well, even if I'm still adjusting to our entirely new routine. We're finally settling into a rhythm, which is a relief! As September arrives, I'm eagerly anticipating football season. While the thought of chili and all things pumpkin is tempting, I'm holding off until October. Here are some highlights from our busy August: Jacob's New Space: I assembled a desk for Jacob's room, creating a quiet spot for his homework. Anniversary Roses: My wonderful husband surprised me with roses for our 8th anniversary. Lucy's Shopping Bag Ritual: Our sweet Lucy insists on organizing every shopping bag after I've emptied them! Work Conference: As an employee of a healthcare company, I attended a Chief of Staff conference at the Opryland Hotel and was fo...

When extreme temperatures, either scorching summer heat or heavy winter snow, make grilling impossible, there's a perfect solution for a juicy steak: pan-searing. This technique, often used by restaurants to lock in flavors, is my preferred method for cooking steak. I highly recommend trying it next time you're preparing steak. Finish it off with a slice of herb compound butter for an unforgettable meal. Enjoy! restaurant style seared steaks 1-2 pounds Steak - I have used New York Strip, Ribeye and Filet - just make sure you are using a good cut of meat.   Olive Oil to coat the steak Salt and Pepper to taste 1-2 slices of herb compound butter, recipe below. Directions Preheat your oven to 500 degrees.  Let your steak set out until it reaches room temperature.  This will depend on the thickness of the meat.  I usually set my meat out on the counter 30-45 minutes before I start preheating the oven. Place a cast iron skillet* on the stove top on High ...

The moment you've all been waiting for is finally here! This pizza is absolutely incredible; we've had it twice in four days if that tells you anything! Jacob devoured three slices tonight and still wanted more. As a relatively new blogger, I'm still learning the ropes of food photography, and one crucial lesson I've quickly picked up is that if the sun isn't cooperating, you're pretty much out of luck. I rushed to get this pizza ready before sunset, and I almost made it! While this picture isn't perfect, it's certainly better than some of my previous attempts, so it will suffice for now. I truly hope you enjoy this pizza as much as we do! Enjoy! Ingredients 1 homemade pizza crust 1/2 to 1 whole chicken breast, cooked and diced 1/4 cup ranch dressing 2 green onions, sliced thin 1 small to meium tomato, chopped 3/4 to 1 cups mozzarella cheese, preferably shredded by hand 1/2 cups cheddar cheese, preferably shredded by hand olive oil ...

Pizza is, without a doubt, my favorite food of all time. I honestly don't know how I'd survive in a world without it! Years ago, I began experimenting with making my own pizza crusts. While many turned out well, and I found a recipe I was content with, everything changed when I tried this particular recipe. I haven't looked back since! Of course, there are countless pizza crust recipes and techniques available – a quick Google search for "homemade pizza dough" will show you hundreds. So, why do I consider this one the best? It's quite simple: the technique used in this recipe creates an incredibly airy quality that I've never experienced before. Don't just take my word for it—try it yourself and you'll taste the difference! Enjoy! Ingredients Yields 1 Pizza Crust 1 tsp. active dry yeast 3/4 cups Warm water 2 cups all-purpose flour 3/4 tsp. kosher salt 3 tbsp. olive oil Prepare your ingredients Add th...