Hot Fudge Cupcakes with Peanut Butter Frosting

Found this ridiculously yummy cupcake recipe from Tasty Kitchen :) It is now my go to chocolate cupcake recipe! I didn't stuff the cupcakes as the recipe calls for, just frosted them. Next time I am going to save my energy and just use store bought hot fudge, it didn't taste all that different and was kind of a pain in the butt to make.

• FOR THE CUPCAKES:
• 1 whole Egg
• ¾ cups Brown Sugar
• ½ cups Milk
• ½ cups Plus 1 Tablespoon Heavy Cream
• ½ cups Butter, Melted
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Sour Cream
• 1-⅛ cup All-purpose Flour
• ¼ cups Dark Cocoa Powder
• 1-¼ teaspoon Baking Soda
• ½ teaspoons Salt
• ¼ cups Homemade Hot Fudge (recipe Below)
• _____
• FOR THE BUTTERCREAM:
• ½ cups Butter, Softened
• ⅔ cups Peanut Butter
• 3 cups Powdered Sugar (you May Need 1 More Cup)
• 1 Tablespoon Of Milk (have 1-2 More On Hand)
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• _____
• FOR THE HOT FUDGE SAUCE:
• 1 cup Sugar
• 1 cup Dark Cocoa Powder
• 1 pinch Salt
• 2 Tablespoons Flour
• 1 cup Boiling Water Or Scalding Milk
• 1 Tablespoon Butter
• 1 teaspoon Vanilla Extract 

For the cupcakes:
Preheat oven to 350 degrees F.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream.
Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
For the frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.
Put the frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then frost the cooled cupcakes as desired.
For the homemade fudge:
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.

Amazing Peanut Butter Cookies

Amazing Peanut Butter Cookies
(adapted from Smitten Kitchen)


1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup butter flavored Crisco
1 cup peanut butter
 1/2 cup sugar
 3/4 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips

For sprinkling: 1-2 tablespoons sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and slowly mix until just incorporated. Stir in the peanut butter chips. Place sprinkling sugar — the remaining tablespoon(s) — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 8 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Crunchy Baked Pork Chops

1/4 cup salt
1/4 cup brown sugar
4 boneless pork chops, 3/4 to 1 inch thick, excess fat removed
4 slices bread, torn into pieces
 2 tablespoons minced shallot
3 medium garlic cloves, minced
2 tablespoons olive oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced thyme leaves
2 tablespoons minced parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve salt and brown sugar in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving.

Crock Pot Turkey Taco Soup

2 - pounds  ground turkey
1 1/2 - cups diced onions
1 - 15 oz cans pinto beans, drained, rinsed
1 - 15 oz can  kidney beans, drained ; rinsed
1 - 15 oz can  black beans, drained  rinsed
2 cups frozen corn
1 - 14.5 oz can Mexican-style stewed tomatoes
1 - 14 1/2 oz can diced tomatoes
1 - 14.5 oz can mild rotel (tomatoes with chile's)
1 - cup water
1 - package taco seasoning mix
1 - 1 oz package ranch salad dressing mix

Tortilla chips, Sour cream, Grated cheese, avacadoes, cilantro


Brown the ground turkey  and onions in a large skillet; drain the excess fat, then transfer the browned turkey and onions to a large slow cooker. Add the beans, corn, tomatoes, rotel , taco seasoning, water and ranch dressing mix. Cook on low for 6 to 8 hours. To serve, ladle soup into each bowl and garnish withTortilla chips, Sour cream, Grated cheese, avacadoes, cilantro and any other toppings of your choice.

Chocolate Pecan Pie Oh My

Chocolate Pecan Pie

Yield: 8 servings

1/2 cup 60% Dark Chocolate Baking Chips

4 tablespoons  butter

3 eggs
1 cup light corn syrup
1/2 cup light brown sugar, packed
 1/4 cup sugar
1 teaspoon(s) vanilla extract

1/8 teaspoon(s) salt

1 1/2 cup(s) crushed pecans

1 (9-inch) unbaked piecrust, store-bought or homemade

Heat oven to 325F. In double boiler over hot water, melt chocolate and butter. In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture. Stir in pecans; pour into piecrust. Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set. Cool completely at room temperature.

Avalanche Bark

This is one of my most favorite things to get from the Rocky Mountain Chocolate Factory. This stuff is seriously like crack, sooooo good. If you like it a little bit more like a rice crispy treat add a bit more cereal to the mix, and less if you like more of a bark style treat.

Picture and Recipe adapted from cookiesandcups blog. Yum check it out.

Avalanche Bark
1 12 ounce bag white chocolate chips
1/4 cup peanut butter
2 1/2 cups rice crispy cereal
1 1/2 cups miniature marshmallows
1/2 cup mini chocolate chips (I used butterscotch)

Melt the peanut butter and the white chocolate chips in a double boiler or in the microwave checking and stirring every 30 seconds until melted. Add the cereal to the mix and allow to cool slightly before you add your marshmallows and chocolate chips so they don't melt into the bark. And of course, enjoy :)

Green Chile Sauce for Pork or Chicken Tamales

1 large chopped onion
4 cloves minced garlic
1 (15 ounce) can tomatoes, drained
2 cups diced green chilies (roasted and peeled if you are using fresh)
3 large tomatillos, husks removed
2  jalapeno peppers, roughly chopped
1 cup 3water OR 1 cup chicken broth (broth is not traditional, but I like the flavor better)
2 tablespoons ground cumin (or to taste)
2 tablespoons ground chili powder (or to taste) (optional)
1 teaspoon salt (omit if using chicken broth)

Place tomatillos in boiling water and cook for about 10 minutes or until soft. Place all ingredients in a blender and process until smooth. If needed, add more water until desired consistency. Pour over cooked and shredded meat

Red Sauce for Pork Tamales

15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla) - * All are pretty mild except the pasillas

2 1/2 cups of water

4 -5 garlic cloves

2 teaspoons ground cumin

1 teaspoon salt

2 teaspoons all-purpose flour

2 teaspoons olive oil or 2 teaspoons melted shortening

 

 

Remove stems and seeds from dried chili peppers.

 Place peppers in a single layer on a baking sheet.

 Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.

 Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool. 

 Put peppers and 2 1/2 cups of water into a blender (use fresh water, usage of the soaking water will result in a bitter sauce)

Add garlic, cumin and salt.

Cover and blend until smooth. 

Use a colinder to strain the mixture and throw away the chunks that do not mix in the blender

 In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.

Carefully stir in blended chili mixture.

Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of water. 

Pour into cooked and shredded pork.

Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

Bacon Wrapped Jalepeno Poppers

Believe me when I say that these guys will be the first things gone at your holiday party.

Bacon Wrapped Jalepeno Poppers


1 pkg cream cheese (8 oz) room temperture
3/4 tsp garlic salt
1/4 tsp pepper
10 jalapeno peppers
10 slices bacon


Preheat oven to 325 degrees. Cut jalapenos in half, length-wise and remove all of the seeds and membranes.. Whip cream cheese, garlic salt and pepper with a hand blender. Fill each jalapeno half with cream cheese mixture.




Cut bacon slices in half. Wrap each jalapeno with a slice of bacon. Secure bacon by sticking a toothpick through the middle of each jalapeno.


Bake on a pan with a rack in a 325 degree oven for atleast 40 minutes making sure bacon is fully cooked.


The taste best when served hot, but also taste good served at room temperature.



Cheesy Potatoes My Way

Cheesy potatoes, funeral potatoes, call them what you want, are usually too dry and bland for my liking. I just amped it up a bit  and it turns out so much better. I served these at my sister's bridal shower and everyone loved them.

Cheesy Potatoes

1 package frozen shredded potatoes (got mine from fresh and easy, Ora Ida just seem to be too thick and mealy for this recipe)

2 cans cream of chicken soup

2 cups sour cream

1/3 cup green onions

1 1/2 cups sharp cheddar cheese

 Pepper, to taste

2 sleeves Ritz crackers, coarsely smashed

5 Tbsp butter, melted

In a large bowl, mix cream of chicken soup, sour cream, green onions, cheese and pepper together. Mix in the potatoes and pour in a 9x13 casserole dish. Add smashed crackers on top and pour melted butter over the crackers.




Bake 30 minutes at 350.