I love October and fall and changing colors and cooling off. I love boots and scarves and bundling up to stay warm. There’s something magical that begins to happen as we enter the end of the year. I always love the anticipation of good things to come. Thursday, not Friday, is my favorite day of the week because it means the weekend is coming!
In honor of Halloween and an apparent fascination I have with zombies, I got into a cooking mood on Tuesday and made savory and sweet cupcakes. My goal began with creating zombie cupcakes for my coworkers. It was a really cute idea and, for the first 75% of cooking, I was really into it. At some point it got to be 10pm by the time the cupcakes cooled off enough to ice, and my goal switched from zombie faces to as much icing on every cupcake as possible! 🙂 Luckily, they still tasted good; they just looked a tad bit more like Frankenstein’s monster than zombies.
You can’t see the distinction too well, but they have little candy eyes and a black icing monster smile!
One of my coworkers pointed out my awesome icing skills, and the trick is to swirl the icing on. I bought store-made icing in a ready-to-ice bottle. My second oldest sister taught me that when using home-made icing, you can put the icing in a sandwich bag and cut off an edge. Then, just feed the icing through the tube, and you’ll have a similar effect! There are a ton of caps that stores offer to change the design a bit.
My major masterpiece (or at least I think so 🙂 ) for the evening was my turkey meatloaf. I had been sent a daily recipe from the gym I went to for the challenge for non-bread crumb turkey meatballs. Then, I also found a Giada de Laurentiis recipe for turkey meatloaf with sun-dried tomatoes and feta cheese. I decided to combine the two recipes together and bake them in cupcake foils for ready-made servings. I thought they turned out deliciously; my boyfriend was not as impressed with the “turkey” part of the meatloaf lol.
If you’re looking for a non-red meat and healthier alternative to standard meatloaf, try it out! I’m fairly certain it was pretty healthy. I used the following ingredients: lean ground turkey, sun-dried tomatoes (mine had been soaked in oil and Italian herbs), reduced-fat feta cheese, parsley, onion, garlic (I always add at least double the amount of garlic a recipe calls for, but that’s just me!), two eggs, two tbsp milk, and a ton of seasonings to taste.
First, chop up the onion, parsley, sun-dried tomatoes, and garlic and toss them together in a bowl.
Then, add in the turkey, eggs, milk, and seasonings and mix ’em up!
I think it’s worth pointing out that I probably could have used 1.5-2 pounds of ground turkey instead of 1 pound. I love cheese a lot, but there was probably a tad too much proportionally.
At this point, you could choose to make a normal meatloaf in a pan, or try my version if you’re looking for ready-to-go servings. I scooped out my meatloaf into cupcake holders.
If you have any other ideas for savory baking in cupcake sizes or healthy meatloaf recipes, please pass them along! I’d love to hear how your meatloaf cupcakes turn out! 🙂