Chocolate Chile Cupcakes

My friend loves spicy foods. When we go out to eat, she will ask the chef to make her dishes extra spicy. For her birthday, I knew I had to incorporate spice into her cupcakes. I took a basic chocolate recipe and added cinnamon, cayenne pepper, and chipotle chile powder. I topped the cupcakes with a cinnamon chocolate icing. I have to admit I may have added a little too much cayenne pepper for my tastes, but they got rave reviews—even from my friends who do not like spicy foods. I topped my friend's cupcake with a red jalapeno from my garden, which she devoured as if it were a sprinkle.



Chocolate Chile Cupcakes
Source: Martha Stewart's Cupcakes

1 and 1/2 cups cake flour (I used all-purpose and subbed out three tablespoons for corn starch.)
3/4 cup sugar
1/4 cup cocoa (unsweetened)
1 teaspoon baking soda
1/2 teaspoon salt

1/2 teaspoon cinnamon 

3 teaspoons ancho chile powder (use less to make it less spicy)

1/2 teaspoon cayenne pepper (use less to make it less spicy)

1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 and 1/4 cups water

Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, salt, and spices, and set aside. In another bowl, beat together oil, vinegar, vanilla, and water with a hand mixer on medium-high speed. Add flour mixture and beat until smooth on low speed, scraping down the sides of the bowl as needed. Fill cupcake liners about 3/4 full and bake about 18–22 minutes, rotating pan halfway through baking. Cool completely on a wire rack.

Chocolate Cinnamon Icing

Source: adapted from Hershey

1 stick of butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1 tablespoon cinnamon

Melt the butter, and stir in cocoa.

Add cinnamon, and alternately add powdered sugar and milk while beating.

If needed, add in more milk. Stir in vanilla. 

Greek Tortellini Pasta Salad

I threw together this Greek pasta salad with leftover ingredients I had from making a layered Greek hummus dip. It is a perfect side dish (or even main dish) when you are craving something Greek.

Greek Tortellini Pasta Salad
Source: Inspired by Kraft via Pinterest

1 package of cheese tortellini
1/3–1/2 cup Greek vinaigrette
1/2 cup crumbled feta cheese
1/2 large cucumber (chopped)
1/3 cup roasted red peppers (chopped)
1/3 cup kalamata olives (chopped)
1 teaspoon fresh oregano

Cook tortellini according to directions on package and drain.

Rinse tortellini with cold water. Drain and transfer to a large bowl.

Add feta, cucumber, peppers, olives, and dressing and toss to combine.

Sprinkle with oregano.

Keep leftovers refrigerated.

Black Forest Cake

Isn't this tiny cake adorable? It has three layers of chocolate cake filled with cherry pie filling and chocolate chip whipped cream and topped with more whipped cream, cherries, chocolate chips, and festive fall sprinkles. It was so delicious! The tart cherries paired well with the bitter chocolate cake and sweet whipped cream.

Chocolate Chip Whipped Cream

1 and 1/4 cups heavy whipping cream
1/8 cup powdered sugar
1/4 teaspoon pure vanilla extract
1/4 cup mini chocolate chips

Place bowl of electric mixer and whisk attachment in fridge for 30 minutes. Combine whipping cream, powdered sugar, and vanilla. Beat on low speed for 1 minute. Increase speed to high and whisk until stiff peaks form. Fold in chocolate chips.

Turkey Cheese Platter

Isn't this turkey cheese platter an adorable way to present cheeses for Thanksgiving? All it takes is a variety of cheeses, half of a pear, some olives (or whatever else you choose), and an imagination! I saw a similar idea on Pinterest and ran with it!

Goat Cheese and Lemon Pasta

I love the tang and earthiness of goat cheese. I think it pairs very well with veggies and pasta. This pasta recipe is light, creamy and tangy and easy to toss together on a busy weeknight. I paired it with crab cakes for an elegant weekend dinner.

Goat Cheese and Lemon Pasta
Source: adapted from Bon Appetit via Pinterest

1 pound pasta
2 cups of chopped sauteed vegetables (I used a red pepper and small zucchini.) 
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2.5 oz. soft fresh goat cheese
salt and pepper, to taste
1 to 2 tablespoons shredded parmesan cheese

Cook pasta in a large pot of boiling salted water according to instructions on package.
Reserve 1 cup of cooking water when draining pasta.
In a large bowl, combine olive oil, lemon peel, and goat cheese.
Add pasta, veggies, and 1/4 cup of reserved water at a time until desired consistency is reached.
Season pasta with salt and pepper to taste and add parmesan cheese. 

One-Bowl Vanilla Cupcakes

I've been hunting for my go-to perfect vanilla cupcake and have tried many recipes. This one is very easy and only dirties one bowl, which is a plus. However, they are inconsistent. The first time I made them, they yielded delicate and light cupcakes. The second time, they were not as tender. The last time I made them they were dry. Although these are not the perfect vanilla cupcakes, they are delicious. Maybe with some slight revisions they could become my go-to vanilla cupcake.

One-Bowl Vanilla Cupcakes

Source: Baker By Nature via Pinterest

3 cups cake flour (or all-purpose with 6 tablespoons replaced with cornstarch)

2 cups sugar

1 tablespoon baking powder

1 teaspoon salt

2 sticks butter (very soft but not melted)

1 tablespoon vanilla

4 large eggs (room temperature)

1 cup whole milk (room temperature)

Preheat oven to 350 degrees, and line a cupcake tin with 24 paper liners.

Whisk all of the dry ingredients together in a large bowl. 

Add the softened butter and vanilla and mix until the batter resembles a course meal. 

Add the eggs and beat until eggs are incorporated.

Add the milk and mix well.

Fill each cupcake liner about half-full, and bake for 18 to ­20 minutes. 

Cool completely before frosting.

Dijon-Crusted Salmon

My neighbor goes salmon fishing each year, and he was kind enough to share some salmon with us. Some people are iffy with salmon because it has a stronger flavor than other fish. I like most fish, but salmon is one of my favorites. I decided to coat the salmon in a garlicky dijon mustard glaze then top with a garlic-herb panko bread crumb topping. I then baked it for about 12 minutes until it was cooked throughout and the topping was crispy. The bold flavor complemented the dense and delicious salmon.








Dijon-Crusted Salmon

4 salmon filets
1/4 cup dijon mustard
3 cloves garlic (chopped finely)
1/2 panko bread crumbs
2 tablespoons butter (melted)
1 tablespoon parmesan cheese
1/4 teaspoon rosemary
1/4 tablespoon thyme
salt and pepper

Preheat oven to 400 degrees.
Place salmon skin side down on a lightly greased baking pan.
In a small bowl, mix together dijon mustard and half of the garlic.
Brush the mustard mixture on top of salmon.
In another bowl, mix together the remaining garlic, panko bread crumbs, butter, parmesan cheese, herbs, salt, and pepper.
Press mixture on top of each piece of salmon.
Bake for 12 minutes until topping is crispy.