Raspberry Chocolate Cupcakes

If you only ever make one cupcake recipe, make these.

I've made the raspberry/chocolate combination before, and I absolutely love it. This time I tried a new cupcake recipe, and I loved the flavor and texture of these chocolate cupcakes. I used ganache for the cupcake filling, the raspberry filling and the frosting. It takes a lot of chocolate, but the end result is well worth it.

If you prefer a little less chocolate, Annie's Eats has another great recipe for raspberry buttercream frosting. I've tried this one before, and it's very good, and the pink frosting is very pretty with the chocolate cupcake.

Either way you do it, you can't go wrong!

Raspberry Chocolate Cupcakes
From Annie's Eats

Yield: 36-40 cupcakes

The cupcakes
1/2 cup bittersweet chocolate chips (or 3 oz. bittersweet chocolate, chopped)
1½ cups hot brewed coffee (or hot water)
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder
2 tsp baking soda
¾ tsp baking powder
1¼ tsp salt
3 large eggs
¾ cup vegetable oil
1½ cups buttermilk
¾ tsp vanilla extract

Place the chocolate chips in a medium bowl and add the hot coffee. Let it stand for 2 minutes, then whisk until the chocolate is completely melted and the mixture is smooth. (If the chocolate is not completely melted, pop the mixture in the microwave for 15 seconds, then whisk again. Repeat as needed).

In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.

In another bowl, beat the eggs in medium-high until slightly thickened and pale yellow.

Add the oil, buttermilk, vanilla and chocolate, mixing well after each addition.

Add the dry ingredients and mix on medium-low just until incorporated.

Fill cupcake liners about 3/4 full.

Bake in a preheated, 350 degree oven for 17-19 minutes, until a toothpick comes out clean.

Cool in the pan for 5 minutes, then cool completely on a wire rack.

The ganache filling and frosting:
5 cups bittersweet chocolate chips (or 30 oz. bittersweet chocolate, chopped)
1 1/2 cups seedless raspberry jam
2 cups heavy cream

Place chocolate chips and jam in a large glass bowl.

Heat the cream in a small saucepan until very hot, but not boiling.

Pour hot cream over the chocolate and jam. Let it sit for 4 minutes.

Whisk the chocolate mixture until the chocolate is melted and the mixture is smooth. (If the chocolate is not completely melted, pop the mixture in the microwave for 15 seconds, then whisk again. Repeat as needed).

Set the mixture aside while you prepare the cupcakes for filling.

Cut a small cone in the top of each cupcake. Remove the cone, cut off the pointy end and discard, but keep the cap. I like to remove a good chunk of the cupcake so there is plenty of room for the filling.

Fill each hole with ganache. You can use a spoon to drop it in, but I like to fill up my pastry bag and use that to squirt the ganache into each cupcake crater.

Replace the cap of each cupcake.

Pipe ganache into clean, dry raspberries. Refrigerate the chocolate filled raspberries until the cupcakes are frosted.

Frost the cupcakes with the remaining ganache.

Top the cupcakes with chocolate filled raspberries before the frosting sets.

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Gingersnaps

I love cookies. But the texture of the cookie is really important to me.

Did you know you can bake cookies on a pizza stone?

Oh yes. And it gives the cookies the most delicious texture imaginable.

These gingersnaps are my husband's favorite cookie. And they are my second favorite cookie...behind any cookie with chocolate in it.

Gingersnaps

2 1/4 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
2 1/2 tsp ginger
1/2 tsp cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup brown sugar
1 large egg
1/3 cup molasses

Mix dry ingredients, set aside.

Beat butter and brown sugar until fluffy, 3-4 minutes.

Beat in egg and molasses.

Stir in flour mixture, 1/4 cup at a time, mixing well after each addition.

Cover and chill until firm, and hour or longer.

Preheat the oven with pizza stone on center rack to 375 degrees.

Bake cookies for 8-10 minutes, until just dry on top but slightly soft in the middle.

*Note: you can dip the tops of these cookies in granulated sugar before baking if desired.

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Lemon Ricotta Pancakes with Blueberry Sauce

If you are looking for a fresh idea for Sunday brunch, or breakfast for dinner, look no further.

These pancakes are delightful! They have a fabulous texture and the lemon and blueberries are a great flavor combination. These will brighten your day!

On a personal note, Happy Birthday to my little brother Peter. Since you live across the country for me, this will have to be a virtual birthday breakfast.

Lemon Ricotta Pancakes with Blueberry Sauce
From Two Peas and Their Pod

The blueberry sauce:

1 1/2 TB fresh lemon juice
1 1/2 tsp cornstarch
2 cups fresh or frozen blueberries
2 TB granulated sugar
2 TB water

In a small bowl, combine the lemon juice and cornstarch.

In a medium saucepan, combine the blueberries, sugar, and water and bring to a boil over high heat.

Reduce to a simmer and stir in lemon juice and cornstarch mixture.

Cook while stirring until the sauce thickens slightly.

Remove from heat and cover to keep warm.

The pancakes:

1/2 cup all-purpose flour
3/4 cup white wheat flour
3 TB granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 tsp grated lemon zest
1 TB canola oil

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil.

Gently fold the wet mixture into the dry ingredients just until incorporated, being careful to not overmix.

Cook the pancakes in a hot, greased skillet.

Serve warm with blueberry sauce.

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Black Bean and Cheese Tacos

Here it is. The yummy, quick, vegetarian base for the chipotle salsa and sour cream. Because you know the chipotle part is the star.

I think next time I might try making an extra batch of the beans and freezing them for an even faster meal.

A less than attractive picture, but I'm working on it.

Black Bean and Cheese Tacos
From Everyday Food

EVOO
1/2 cup diced onion
1 tsp minced garlic
1 tsp ground cumin
2 cans (3 cups) black beans, rinsed and drained
1 cup water
salt and pepper
10 small tortillas, warmed or slightly toasted**
2 cups shredded cheese
1 avocado, cubed
1 cup packed shredded romaine
chipotle salsa
chipotle sour cream

Heat oil over medium heat in a medium pan.

Add onion and garlic and cook until the onion is soft, about 4 minutes.

Add cumin and cook about 30 seconds.

Add beans and water and simmer about 4 minutes.

Transfer to a food processor and process until smooth.

Season with salt and pepper.

Serve with tortillas, cheese, avocado, lettuce, salsa and sour cream.

**To toast the tortillas, heat a cast iron skillet over medium high heat. Lightly spray one side of the tortilla with cooking spray and place oiled side down in the hot skillet. The tortilla will puff up as it toasts. After about 30 seconds (depending on how hot your skillet is), spray the unoiled side of your tortilla, flip it and toast the other side. Keep the tortillas wrapped in a towel until you serve them.

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Chipotle Sour Cream and Salsa

Oh, how I love chipotle peppers in adobo sauce!

I was planning on black bean and cheese tacos for dinner one night (recipe to come) and came across Sweet Caroline's Cooking adobo sour cream. I thought it would go perfectly with the tacos.

But why stop there? I threw together a chipotle salsa to go with it.

Heaven in a taco shell, I tell you!


Chipotle Sour Cream
From Sweet Caroline's Cooking

1 cup sour cream
2 chipotle peppers in adobo sauce, plus 2 tsp of adobo sauce

Remove the seeds from the peppers and chop.

Mix the sour cream, peppers and sauce together.

Refrigerate until ready to use.


Chipotle Salsa

1 TB EVOO
1/4 cup chopped onion
3 large tomatoes
1/2 tsp minced garlic
1/4 c minced cilantro
1 1/2 chipotle chilies, chopped with seeds removed (unless you want that extra heat)
2 TB red wine vinegar (or apple cider vinegar)
1 scant tsp kosher salt
1/2 tsp granulated sugar

Saute the onions garlic) in EVOO.

Put onion, garlic, and half of the tomatoes in a food processor (or blender), blend until finely chopped by not pureed.

Add the cilantro, chilies, vinegar, salt and sugar. Pulse to mix.

Fold in remaining chopped tomatoes.

Refrigerate until ready to serve.

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Slow Roasted Tomato Soup

Today Baking Bad is hosting a virtual fall feast. I'm so excited to be participating! My contribution is slow roasted tomato soup. Head over to Baking Bad to see the other delicious contributions.

I've never cared for tomato soup. I made this one day for my husband, a big tomato soup fan. When it was finished I reluctantly took a taste. Just to see. Wow, it tasted better than I thought...I took another taste...I ate two bowl fulls. Delicious.

But this is more than just a tasty soup. It's very easy and uses basic pantry ingredients. It can be vegetarian/vegan (use veggie broth instead of chicken broth). It can even be low fat (omit the cream).

And as delicious as this is on its own, you would not believe how amazing it is with a grilled brie sandwich on a chilly day.

Slow Roasted Tomato Soup
From In Jennie's Kitchen

2 28-oz. cans of whole peeled tomatoes
Olive oil
2 TB dark brown sugar
salt and fresh ground pepper
3 cups reserved tomato liquid (add water if needed to make 3 cups)
2 cups chicken (or vegetable) broth
1/2 cup cream (or half and half)

Line a large, rimmed baking sheet with foil.

Preheat the oven to 300 degrees.

Place a sieve over a large glass measuring cup and drain the tomatoes, reserving the liquid.

Slice the tomatoes in half and place cut-side up on the baking sheet. The tomatoes will lose a lot of juice as they are sliced, so slice over the sieve to collect more juice.

Drizzle the tomatoes with olive oil.

Sprinkle tomatoes with brown sugar, salt and pepper.

Roast in a preheated 300 degree oven for 1 hour.

Remove from the oven and cool for 10 minutes.

Transfer the cooled tomatoes to a blender and add the 3 cups of reserved tomato juice. Blend until smooth.

Pour blended liquid into a large pot. Add broth and heat until warmed through.

Remove from heat and stir in cream.

Serve hot!

Spice recommendations: Tellicherry Indian Black Peppercorns and Chicken or Veggie Soup Base (1 tsp soup base per 1 cup of water).

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Pumpkin Spice Cream Cheese

Happy Halloween!

This is one of my favorite new fall recipes. I starred this recipe from Baking Bad almost a month ago and couldn't wait to make it. I halved the original recipe and it made the perfect amount for me to snack on for a couple of days. It was good on a bagel of course, but it was fabulous on graham crackers.

I ran out before I could try this, but I think it would make a fantastic stuffing for stuffed french toast.

Spiced Pumpkin Cream Cheese

4 oz cream cheese, softened
1/4 cup pumpkin puree, homemade or canned
2 TB brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
dash allspice
dash ground cloves
1/4 tsp vanilla

Mix all ingredients until well blended.

Refrigerate in an airtight container until you are ready to serve.

Roasted Salsa

I have an absurdly large pile of recipes from Everyday Food, patiently waiting for me to get around to them. Last week I finally pulled out the recipe for roasted salsa.
It was delicious! I removed the seeds and membranes from the roasted jalapeño to reduce the heat, and it was a great blend of flavors.

Roasted Salsa
From Everyday Food

2 large tomatoes
1 small white onion, halved
1 or 2 jalapeños
3 garlic cloves, unpeeled*
3 TB lime juice
salt and pepper
1/4 cup fresh cilanto, chopped
Heat broiler with the rack in the top position.

Place all ingredients in a single layer on a rimmed baking sheet.

Broil until veggies are blistered and slightly softened, rotating sheet and flipping veggies frequently, 10-12 minutes. The garlic may need to be removed earlier to avoid burning.

Discard garlic skins and seeds/membranes of jalapeños (for less heat).

In a food processor, pulse all roasted veggies until coarsely pureed.

Add lime juice, salt and pepper, and pulse to combine.

Transfer to a bowl and stir in cilantro.

Refrigerate up to 3 days or freeze for up to 3 months.

*You can substitute 1/2 tsp minced garlic for the garlic cloves, just sauté the minced garlic in a bit of olive oil while the veggies are roasting.*

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Halloween Cupcakes

Halloween is just around the corner! I've been busy repairing Halloween costumes and found time to sew a good sized trick-or-treat bag for Kitty. The girls are excited for all the festivities this weekend.

Earlier this month, my good friend's twins turned five. They had a Halloween birthday party (it was so fun!) and I talked my friend into letting me make some Halloween cupcakes. I had so much fun finding just the right recipe, adjusting quantities of filling and frosting, and then actually making them. I was very pleased with the orange cupcakes. I thought the orange flavor of the cream cheese frosting combined with the dark chocolate cupcakes and filling was spectacular. The chocolate frosted cupcakes were good too. But I am my father's daughter (Happy Birthday, Dad!), and there's nothing like a good orange-chocolate combination.

The cupcake recipe below should give you about 18 cupcakes. The frosting recipes will frost about 10 cupcakes each.


Dark Chocolate Cupcakes
Adapted from Annie's Eats

Yield: 18 cupcakes

1/4 cup plus 2 TB unsweetened Dutch-process cocoa powder
1/2 cup plus 2 TB hot water
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup plus 2 TB granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1/2 cup sour cream, at room temperature

Preheat the oven to 350˚ F.

In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar. Heat on medium, stirring occasionally, until the butter is melted.

Move the mixture an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.

Mix in the eggs, one at a time, scraping down the sides of the bowl as needed.

Mix in the vanilla and then the cocoa mixture and beat until incorporated.

With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Fill cupcake pans (greased or with cupcake liners), filling each cup about ¾ of the way full.

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.

Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Ganache filling

2/3 cup bittersweet chocolate chips (or 4 oz bittersweet chocolate)
1/2 cup heavy cream
2 TB unsalted butter, cut into 2 pieces, at room temperature

Place the chocolate in a medium bowl.

Heat the cream in a small saucepan just until boiling, then pour over the chocolate.

Let stand about 3 minutes.

Gently stir the chocolate and cream together. When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated.

Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache. Whisk every 5-10 minutes until it is slightly thickened and not runny.

To fill the cupcakes, cut a cone out of the center of each cupcake with a small paring knife. I like plenty of filling in my cupcakes, so I also scrape a few more crumbs out from the middle of the cupcake so I have a good sized hole. But don't scrape all the way to the bottom!

Cut off the pointed end of the cone and discard so you are left with a cap of cake to cover the filling. Drop a spoonful of ganache into the center of each cupcake and recover the hole with the cap.


Sour Cream Chocolate Frosting
Adapted from Annie's Eats

5 oz. bittersweet chocolate, chopped
3 oz. cream cheese, at room temperature
3 TB unsalted butter, at room temperature
1 1/2 cups confectioners' sugar, sifted
2 TB unsweetened Dutch-process cocoa powder
Pinch of salt
1/3 cup sour cream

Melt the chocolate in the microwave: heat at 30 second intervals, stirring well between intervals.

Beat the cream cheese and butter on medium-high speed (stand mixer with paddle attachment) until pale and fluffy, about 3-4 minutes.

Gradually mix in the confectioners' sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream.

Continue beating until the mixture is smooth and well blended. Add additional confectioner's sugar if the frosting is not stiff enough.

Frost cupcakes that have already been filled with ganache.


Orange Cream Cheese Frosting
From Leita's Culinaria

4 oz. cold cream cheese, cut into chunks
2 TB unsalted butter, at room temperature
3/4 tsp pure orange extract
1 cup confectioners’ sugar

Beat the cream cheese and butter with an electric mixer on medium speed until light and creamy, 3-4 minutes.

Beat in the orange extract.

On low speed beat in the confectioners’ sugar in two additions, beating until smooth. Add additional confectioner's sugar if the frosting is not stiff enough.

Frost cupcakes that have already been filled with ganache and enjoy!

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Apple Ginger Granita

Feeling a little under the weather?

Or have kids that are feeling poorly?

I found this recipe in a cookbook I picked up from the library, "Start Fresh" by Tyler Florence. A few days later, Kitty caught the croup, and Boo followed suit. Too many days of fever, coughs, no appetite. I made up a batch of this granita and the girls loved their "icee" treat. It's not sugary and desserty like an actual granita, just something nice and soothing for a sore throat, fever, or upset stomach.

Apple Ginger Granita
From "Start Fresh" by Tyler Florence

3 cups 100% apple juice
1 cup water
3 TB honey
1 tsp grated, peeled fresh ginger (or 1/2-1 tsp ginger powder)

In a large saucepan, combine all ingredients. Bring to a boil over medium heat.

Remove from heat and let cool 20 minutes.

After it has cooled, pour it into a 9x13 glass baking dish. Cover tightly with plastic and place in the freezer for at least 3 hours, or until frozen solid.

Use a fork to scrape the granita into serving cups.

Scrape any remaining into an airtight container and return to the freezer.

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Kettle Corn

We are a kettle corn family. You won't find any microwave buttered popcorn around these parts. We spent a small fortune every month on microwave kettle corn.

Until I realized you can make just about anything as long as you have google. A few small tweaks to a basic recipe and we had a winner. It's everything you could want: it's quick to make, uses basic ingredients, and it's a relatively healthy snack or movie night treat.

Kettle Corn

1/4 cup canola oil
1/2 cup corn kernels
3 TB brown sugar
2 TB granulated sugar
1/2-3/4 tsp kosher salt

Add oil and three corn kernels to a large pot (at least 5 quarts). Put on the lid and heat on medium high until the three kernels have popped.

Turn the heat down to medium and add the 1/2 cup corn kernels. Give them a good stir to coat them in oil.

Add the sugar and stir really well, scraping the bottom of the pan.

Place the lid back on the pot and turn the heat back up to medium-high (if you find your popcorn is burning, try popping at medium heat).

Give the pot two or three shakes every five seconds as the corn pops.

When the popping slows, remove the pot from the heat and dump immediately into a large bowl.

Sprinkle the salt over the popcorn and give it a good stir.

Makes about 16 cups of popped corn.

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It's irresistible!

Baked Pumpkin Spice Donut Holes

I've been working my way through my ever-growing list of pumpkin recipes with little success. My pumpkin snickerdoodles were a flop, and while I loved the pumpkin spice cream cheese, no one else in my family cared for it.

But I came up with a win with these donut holes. My girls loved them, and I was very pleased with the end result. They were quick and easy, they tasted great and had the perfect texture. They were a great afternoon snack with mug of cocoa.

Pumpkin Spice Donut Holes
From Two Peas and Their Pod

1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup canned plain pumpkin
1/2 cup milk

Preheat oven 350°F.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.

In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.

Add dry ingredients to wet ingredients and mix until just combined.

Fill greased mini muffin tins with batter.

Bake for 10-12 minutes, until a toothpick comes out clean.

While the muffins bake, melt 1/4 cup of butter in a bowl, and combine 1/2 cup granulated sugar and 1 TB cinnamon in another bowl.

After muffins have cooled for about 2 minutes, dip each muffin in melted butter, then roll in cinnamon sugar to coat.

Makes approximately 2 1/2 dozen donut holes.

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Granola Bars

I've needed a good granola bar recipe for some time. Since we've given up processed food, I've been on my own for quick, on-the-go snacks for the girls. I've tried a few baked granola bar recipes, but they all seemed to end in a dry, crumbly mess.

So when I ran across this no-bake recipe from Judicial Peach, I was hopeful. And it turned out great. I used my own granola recipe, and adjusted the gluey mixture until I found one I liked...more pb, less honey.

The ratio to remember is about 3 cups of dry ingredients to 1 cup gluey ingredients. I tried the peanut butter/honey combo for glue initially and it is quite tasty. But I'm now addicted to almond butter/honey. I'm in some serious love with almond butter.

Granola Bars

4 cups granola (without the dried fruit added at the end)
1 cup raisins
3/4 cup chocolate chips
1/4 tsp Kosher salt
1 1/4 cups natural almond butter (or peanut butter)**
3/4 cup honey

Put the chocolate chips in the freezer for a few minutes. (This will prevent melting later...although they certainly aren't bad with the chocolate melted throughout).

Mix the granola, raisins and salt together in a large bowl.

Mix the almond butter and honey together in a small pan over low heat until melted and smooth. This doesn't take long, 3-4 minutes. Don't burn it. It does not smell nice and it's not fun to clean the pan.

Add the honey mixture to the granola mixture and mix thoroughly.

Stir in the chocolate chips.

Line a 9"x13" pan with plastic wrap, and press the granola mixture into the pan.

Refrigerate for 2 hours.

Lift the granola bars out by the plastic wrap and cut into squares or rectangles.

Enjoy, and keep refrigerated in an airtight container.

**NOTE: I use all natural peanut butter and almond butter, meaning all it contains is mashed nuts and salt. Peanut butters such as Jiffy or Skippy have added oil, which may affect the way the granola bars hold together. It may be okay, but I haven't tried it.

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Granola

It's fair to say I'm in love with this granola. It's easy to make, and makes the house smell so good. Better even than my fall Yankee candles.

I've made this recipe so many times and have perfected it...to my taste at least. It's a quadruple batch of the original recipe. It keeps great in a cereal storage container for about two weeks. I eat it over yogurt, as cereal, or make it into granola bars.

I'll include the single batch recipe below, if for some reason you don't want 17 cups of granola.

Large Batch:
14 cups rolled oats
1 1/2 cup coconut flakes, unsweeteened or sweetened
1 1/2 cup nuts (I usually use chopped pecans or sliced almonds)
3/4 cup brown sugar (add another 1/4 cup if you like it a little sweeter)
1 cup canola oil
2 1/2 TB cinnamon
4 TB honey
4 TB pure maple syrup
2 TB pure vanilla extract

In a very large bowl, stir together oats, coconut and nuts.

In a small bowl, whisk together the remaining ingredients.

Pour the mixture from the small bowl over the oats mixture, and mix well with a wooden spoon. It will seem like there isn't enough wetness to coat all of those oats, but keep stirring, it will come together.

Bake on two large rimmed baking sheets in a preheated 375 degree oven for 25-30 minutes, stirring every 10 minutes.

Add dried fruit after baking.

Store in an airtight container.

Small Batch:
3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweeteened or sweetened
1/2 cup nuts (I usually use chopped pecans or sliced almonds)
2+ teaspoons cinnamon
1/4 cup brown sugar
1/4 cup canola oil
1 tablespoons honey
1 tablespoon pure maple syrup
2 teaspoons pure vanilla extract

In a large bowl, stir together oats, coconut and nuts.

In a small bowl, whisk together the remaining ingredients.

Pour the mixture from the small bowl over the oats mixture, and mix well with a wooden spoon.

Bake on large rimmed baking sheet in a preheated 375 degree oven for 25-30 minutes, stirring every 10 minutes.

Add dried fruit after baking.

Store in an airtight container.

The proportions are not exactly the same from the small batch to the large batch as I have tweaked it to my family's tastes.

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