10 Minute Hot Fudge

Ingredients:
2/3C Half-Half
1/2C light corn syrup
1/3C brown sugar, packed
1/4C unsweetened cocoa powder
1/4 tsp salt
6oz dark chocolate, chopped
2 TB butter
2 tsp vanilla

Directions:
1) Combine first six ingredients and cook on med-low, stirring often, until chocolate has melted and ingredients well combined.
2) Turn on low and let simmer for 5 minutes.
3) Turn off heat and add butter and vanilla, whisk until mixed
4) Let sit on stove top to cool, serve warm

Note: Store in tupperware or mason jar, in refridgerator, for 1-2 weeks (if it lasts that long).
Note: Can substitute milk-chocolate or semi-sweet for different sweetness levels

Almond Joy Cupcakes

So I got the idea for an Almond Joy flavored cupcake from someone else's recipe. But, as always, I tweeked it and made it my own. Here's the way I went about it:

Ingredients: box of vanilla cake mix, 1/3 c oil, 3 eggs,
1/4 c water, 1c coconut milk, chocolate frosting,
sweetened shredded coconut, and sliced almonds

Follow instructions on the box - however, I
substituted 1 cup coconut milk + 1/4 c water
instead of 1 1/4 cups water.
Also I added roughly 2 cups shredded coconut

Fill cupcake pans 2/3 way full.
Bake 350 degrees for 20 minutes
I yield 2 dozen cupcakes

Let cool completely before frosting.

While cupcakes cool, mix bag of sliced almonds and
remaining shredded coconut in a bowl
(makes for easier dipping/topping later)

Frost.

Dip

Done

Chocolate Chip Cookie Dough Cupcakes

There was a stretch of time when I was making cupcakes a few times a week (getting ready for a bridal shower). This one was decadent for sure.

Cupcakes:
1 box Butter Golden Cake Mix
3 eggs
1/2 C butter, room temperature
2/3 C water
1 tsp vanilla
1 bag chocolate chips

Make cake according to box. Add vanilla and chocolate chips. Preheat over to 375 degrees and bake cupcakes 20 minutes. Once cooled cut cones out of the tops (see pictures) for fillings.

Center Filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Fill holes made in cupcakes immediately and top with cone (filling will be sticky but easier to manage).

Frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips or topping with mini chocolate chip cookies for decoration.

Curried Chickpeas

The curry blend in this recipe gives an otherwise simple salad wonderful depth and robust flavor. The caramelized onions add richness, and the cilantro and lemon juice brighten the salad nicely, distinguishing the flavors. You can make it in advance; this is one salad that improves with an hour or two of chilling time.

Curried chickpeas
Total time: 20 minutes, plus cooling time
Servings: 4


1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt

1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.

Lemon Apricot Angel Food Cupcakes

Oh Goodness!  These turned out FAN-FREAKING-TASTIC!

I used a simple Angel Food cake mix that only required 1 1/4 cups of water to be added to the dry mix. The baked 350* for 20 minutes creating beautiful crispy-topped mini-cakes. 

While they were still warm to the touch - using a pastry bag - I filled half of them with a lemon pie filling and the other half with an apricot filling. 

A nice shmear of vanilla frosting and a dollop of the center filling on top to identify one flavor from the next and ta-da! Yumminess as light as air! (You'll notice in the picture below a can of lemon-frosting I tried it on one of the apricot cupcakes and it was just too overpowering. The fillings were able to stand on their own so I stuck with the vanilla)

Another winner for the books!

*     *     *

Remember - ignore the lemon frosting in the picture. :)

Keep the extra batter in the refrigerator between batches -
it will help the batter stay firm and not liquefy

I used an ice cream scoop to measure out them equally - about 3/4 full

Bake at 350* for 20 minutes

They come out soft but with a hard exterior

Use a piping bag and push through the harder top.
Fill with your favorite fruit pie filling or custard

It's okay if a little comes out the top - it'll be covered with icing later

Lemon on the Left. Apricot on the Right.

Frost and decorate with a dollop of filling. 

Happy Eating!

Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

I've been in search of a delicious, unusual, fantastical, four-star original cupcake recipe. And in the chocolate category...I think we may have found a winner. 

Now there is nothing wrong with a plain chocolate cupcake with either chocolate or vanilla frosting. It's an oldie but a goodie for a reason. 

I was looking for something to spice that up a little. Take the "ordinary" to the "extraordinary". 

During the Christmas holidays I make a Mexican Hot Chocolate cookie. Chocolate with a hint of black pepper, chili powder and cinnamon. So I thought "Why not a cupcake?"

And since I've promised to share the "winners" with people here's the "recipe" as it were.

Mexican Hot Chocolate Cupcakes with Cinnamon Frosting


Preheat oven to 350 degrees.

1 box Chocolate Fudge cake mix
1 1/3 cup coffee*
1/2 cup vegetable oil*
3 eggs*
1/2 tsp black pepper
1/2 tsp chili powder
1 tsp cinnamon
1/4 tsp ground cloves

(* Denotes measurements instructed on the box. Follow your cake mix recipe but substitute coffee for any water)

1) Combine cake mix and all spices - blend thoroughly

2) Add coffee and oil

3) Add eggs, one at a time - mixing well in between

4) Fill cupcake papers 2/3 of the way full (I use an ice cream scoop so they come out equal)

5) Bake 20 minutes - or until toothpick comes out clean

While cupcakes are baking beat 2 teaspoons of cinnamon into white vanilla frosting (yes, I used store-bought). 

Once cupcakes have cooled completely - frost with cinnamon icing and decorate as you please (I used a light dusting of cinnamon on top). 

*     *     *

So far all of my "taste-testers" (aka family) love them and agree these are the winning Chocolate cupcakes!

BBQ Pork Buns (Cha Siu Bao)

One style of food that I just love, but never get enough of, is Dim Sum - and BBQ Pork Buns (Cha Siu Bao) are my FAVORITE! So of course I figured out how to make them myself. Yum Yum.

Ingredients:
Box of Pillsbury Hot Roll mix (or your favorite bun mix)
Premade BBQ pulled pork (you could use leftover from another dinner or the packaged kind from the grocery)

Directions:
1) Follow directions on Hot Roll Box, after punching/rolling out cut into 1-2in pieces.
2) Roll out each piece and fill with approx. 1 TB of pork. Fold each bun purse style.
3) Preheat oven to 375 degrees. Place buns on greased cookie sheet and cook 15-20 minutes or until golden and dough cooked through.
4) Enjoy!