Ultimate Chocolate Cupcakes

I'm thinking about making these for Tia, who I've heard likes chocolate, just a little bit. Also, I won't be including the coffee, because that's how I roll.

Ganache Filling

• 2 ounces bittersweet chocolate, chopped fine
• 1/4 cup heavy cream
• 1 Tablespoon confectioners' sugar

Chocolate Cupcakes 

• 3 ounces bittersweet chocolate, chopped fine
• 1/3 cup Dutch-processed cocoa
• 3/4 cup hot, strong-brewed coffee
• 3/4 cup (4 1/8 ounces) bread flour
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 6 Tablespoons vegetable oil
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

Creamy Chocolate Frosting 

• 1/3 cup (2 1/3 ounces) granulated sugar
• 2 large egg whites
• pinch table salt
• 12 Tablespoons (1 1/2 sticks) unsalted butter, softened and cut into Tablespoon pieces
• 6 ounces bittersweet chocolate, melted and cooled to 85-100 degrees
• 1/2 teaspoon vanilla extract

For the ganache filling, place chocolate, cream, and confectioners' sugar in a small microwave-safe bowl.  Cook on high power until mixture is warm to the touch, 20-30 seconds.  Whisk until smooth, and transfer to the refrigerator.  Let stand until just chilled, no longer than 30 minutes.


For the cupcakes, Preheat the oven to 350 and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture.  Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth.  Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full.  Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.

Bake until cupcakes are set and firm to the touch, 17-19 minutes.  Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.


For the frosting, combine the sugar, egg whites, and salt in the bowl of a stand mixer.  Set over a small saucepan of simmering water, and whisking constantly, cook until the mixture is slightly thickened, foamy, and registers 150 degrees on an instant read thermometer, 2-4 minutes.

Fit bowl to stand mixer, and with the whisk attachment, beat at medium speed, until mixture is the consistency of shaving cream and slightly cooled, 1-3 minutes.  Add butter 1 piece at a time, until smooth and creamy.  The frosting may look curdled halfway through, but it will smooth out eventually.

Once all the butter as been added, pour in the cooled chocolate and vanilla.  Mix until well combined.  Increase speed to medium-high and until light and fluffy, another 30 seconds to a minute.

Frost cupcakes as desired. Makes 12-15 cupcakes.


Recipe From: Cooks Illustrated

Spanish Rice

I got this recipe from simplyrecipes.com. I now serve it whenever we have enchilada's.

INGREDIENTS
2 T olive oil (can use up to 1/4 C)
1 onion, chopped fine
1 garlic clove, minced
2 C medium or long-grain white rice
3 C* chicken stock (or vegetable stock if vegetarian)
1 heaping T tomato paste or 1 C of diced fresh or cooked tomatoes, strained (Our favorite so far has been to add 1 can of diced tomatoes)
Pinch of oregano
1 tsp salt

*Check the instructions on the rice pkg for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 C of water for every cup of rice, then for this recipe use 4 C of stock for 2 C of rice.

METHOD
(The first time we did this I browned the rice and put it all in the rice cooker, but we liked it better the second time when I skipped browning the rice and just put it all in the rice cooker right off.)
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instruction on the rice pkg. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Tuna Cakes

I got this recipe from my sister. The kids and I really liked it and Caleb had seconds so he didn't think it was too bad.

2 (6oz) cans tuna, drained, flaked
1 (6oz) pkg stove top stuffing (Caleb think it will be better with just breadcrumbs, and adding salt and pepper. We will be trying that next time.)
1 C shredded cheddar cheese
1/2 C shredded carrots
1/3 C Miracle Whip
2 T relish
3/4 C water

Mix in bowl. Refrigerate 10 minutes. Can add more water and/or an egg if it looks dry. (I added both.) Heat nonstick skillet over medium heat. Spray with cooking spray. Use 1/3 C of mixture to form ball, place in skillet and flatten with spatula. Cook 3 minutes per side.

Famous Dave's Corn Muffins

I'm going to try this recipe too.

Ingredients
:1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounces) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise

 Jalapeño Honey Glaze:
1/2 cup butter
1 large jalapeño pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne

Instructions:	Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the Cornmeal mixture and mix gently - there should be no lumps, but do not over mix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight. Preheat oven to 400° F. Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown. In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeno and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Famous Dave's Corn Bread. Note: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving. Famous Dave Anderson, of Famous Dave's Ribs N' Blues shared this recipe with Fabulous Foods. The recipe is part of a collection of "Down Home" cooking in Dave's fabulous book Famous Dave's Backroads and Sidestreets (proceeds from the book benefit charity). You'll never look at corn bread the same way again!

Sweet Potato Fries

I'm going to try these this week, so I'm posting it so I don't forget where I found the recipe!

2 pounds of sweet potatoes
Cooking oil spray, as needed
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
Sour Cream Dipping Sauce, recipe follows
Spicy Sour Cream Dipping Sauce, recipe follows
Preheat the oven to 450 degrees.
Cut the potatoes into ½-inch strips. Line two baking sheets with parchment paper and generously spray with cooking oil. Toss the sweet potato fries in the extra virgin olive oil and divide among the two baking sheets. Place in the oven for 25 to 35 minutes, tossing once during cooking. Bake until they are caramelized and nicely browned.
Yield: 4 servings
Sour Cream Dipping Sauce:
¾ cup sour cream
2 teaspoons fresh lime juice
1 teaspoon chopped fresh cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon salt
1/8 teaspoon lime zest
Combine all the ingredients in a bowl and stir well to mix through.
Yield: ¾ cup
Spicy Sour Cream Dipping Sauce:
¾ cup sour cream
1 canned chipotle pepper in adobo, minced
2 teaspoons fresh lime juice
1 teaspoon cilantro or parsley
¼ teaspoon minced garlic
¼ teaspoon cumin
¼ teaspoon salt
1/8 teaspoon lime zest
Combine all the ingredients in a bowl and stir well to mix through.
Yield: ¾ cup

Recipe from Emeril Lagasse

Amazing Pork Tenderloin in the Slow Cooker

I got this recipe from allrecipes.com, submitted by chowsito. We all liked it, but I over cooked it a little.

INGREDIENTS:
1 (2lb) pork tenderloin (I used pork tenderloin we already had sliced, just cook for less time)
1 (1oz) envelope dry onion soup mix
1 C water
3/4 C red wine ( I used red grape juice)
3 T minced garlic
3 T soy sauce
freshly ground black pepper to taste

DIRECTIONS:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Ebleskiver Syrup

I also call this heart attack syrup.

1 stick butter
1/2 pint whipping cream
1 c. sugar
1/2 tsp. maple flavoring

Melt butter and dissolve sugar in a small saucepan. Add cream and maple flavoring. Heat almost to a boil. Transfer to blender and blend to combine and frothify.