I love you ground turkey!

I almost always buy ground turkey instead of ground beef, and I have for years. 9 times out of 10, it is cheaper and that was my main reason for the switch. It isn't healthier for you unless you are supposed to cut out red meat, or  you buy the fat-free 100% ground turkey breast. If you buy the same fat content of beef (ie, 80/20) that you do turkey, you are getting a similar amount of fat, cholesterol, and protein.

In the past few months, I have had a few people (cashiers included) ask me what I do with ground turkey. This is where I lose them, because I say, the same things you do with ground beef. I get a blank stare here and feel the need to elaborate. People shouldn't ask questions if they don't want an answer. Just sayin.

Now I can tell you what I make with ground turkey. Here goes:

• meatballs
• meatloaf
• tacos
• skillet meals
• burgers
• any recipe that calls for ground beef can be substituted with ground turkey

Your family may whine and complain about making the switch. You may not like the idea. Then don't do it. It's just what I do. I am all about saving money and I can get ground turkey at my local discount club for $2.59/lb regular price. The regular price for a quality ground beef locally is at minimum $3.99/lb. If I catch a sale on beef, I stock up. I still love beef.

Fluffy marshmallow buttercream

What do you think I am talking about here? You know you want to frost that chocolate cake with some marshmallow frosting, then drizzle it melty chocolate and possibly even some graham cracker crumbs. Can you say s'mores? Well, you don't have to, I just did.

Of course, you can use marshmallow buttercream to ice any cake or top any cupcake you wish. It is an easy frosting and it changes things up a bit. So give it go!

S'more cupcakes

 Marshmallow Buttercream

1 cup of softened butter (2 sticks)

1-13 oz jar marshmallow creme

1 lb bag/box of powdered sugar

1 teaspoon vanilla extract

It is literally as easy as dumping everything into a mixer and whipping it until it is light and fluffy. For less of a mess, I would beat together the butter and vanilla. Then SLOWLY add the powdered sugar. Next goes the fluff. Then turn up the mixer to high and let it go until super light and fluffy. Sometimes I add a sprinkle of water to get a consistency I desire. 

Why water and not something to add more flavor you ask? Well, I always use plain old water, even in my traditional buttercream. It keeps it shelf stable (not forever, but a day or so on the counter won't kill anyone). If I used milk, the finished product would have to stay in the fridge and cakes tastes way better at room temp. Think about all that butter and how hard it gets in the fridge, but remains supple and soft on the counter. There is also a delicate balance of flavor adding more extract would change the flavor and I want my frosting to taste the same  yesterday, today, and tomorrow. If you keep adding a little more, that can't happen. Also, the water helps to dissolve the grainy particles in the sugar into soft, velvety goodness and leaves no trace.

Here I have added all of the sugar and am starting to incorporate the fluff.

Whipped and ready to rock!