These cupcakes are labor intensive, but SOOOOO worth the end result. I have made them before and they are the perfect sweet treat for your SWEETHEART.
I have garnished them with a small strawberry with the greens left on and sliced in half OR with the hull removed and then sliced in half to look like a heart.
Happy Valentine’s Day.
- Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners.
- Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks.
- Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
- Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache.
- Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting.
- Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.
I feel compelled to share a wonderful chicken recipe and a terrific accompaniment. I hosted a gathering last night and these two dishes paired with a potato dish were absolutely delicious.
The chicken was so flavorful, moist, and tender it melted in your mouth. It was so easy to make too, you friends will think you slaved over this meal. I would give both recipes 5 out of 5 stars!
- Yield: 4 Servings
- 1 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 2 teaspoons garlic powder
- 4 whole boneless skinless chicken breasts
- 1/4 cup butter, divided
- 1/2 cup heavy cream
- Combine the seasonings and coat chicken breasts.
- In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
- Pour the cream into the skillet and lower the heat.
- Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
- When butter is melted place chicken breasts on four plates and top with the sauce. Yield: 4 servings.
Green Beans Amandine
- Prep/Total Time: 20 min.
- Yield: 6 Servings
- 1 pound fresh or frozen green beans, cut into 2-inch pieces
- 1/2 cup water
- 1/4 cup slivered almonds
- 2 tablespoons butter
- 1 teaspoon lemon juice
- 1/4 teaspoon seasoned salt, optional
- Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 10-15 minutes or until crisp-tender; drain and set aside.
- In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and seasoned salt if desired. Add beans and heat through. Yield: 6 servings.
Nutritional Analysis:One 1/2-cup serving (prepared with margarine and without seasoned salt) equals 92calories, 7 g fat (0 saturated fat), 0 cholesterol, 50 mg sodium, 7 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
I made this last night for dinner and it was super simple and very tasty. Paired with some crusty bread or garlic biscuits and a salad, it hit the spot.
I garnished it with fresh chives for color.
My only modification to cut a few calories was that I used fat free half and half instead of the heavy cream.
(1 cup of heavy cream = 821 calories,1 cup of fat free half and half = 143 calories)
(Saved 678 calories!)
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
I bought apples from the orchard and I plan on trying this recipe. While I am not a fan of raisins, I’m sure some of you may want to include them in your recipe.
This sound so good with the fall weather we’ve had.
- 2 2/3 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 2 teaspoons vanilla
- 4 cups coarsely chopped apples
- 1 cup raisins
- 1 cup chopped pecans
- 2 teaspoons sugar mixed with 1/4 teaspoon cinnamon
In a bowl, combine flour, baking soda, salt, and spices. In a mixing bowl, combine sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans. Add the dry ingredients and mix until well blended. Grease 2 9x5-inch loaf pans and line bottoms with waxed paper. Greased waxed paper. Pour batter into pans, smoothing the top with a spatula or spoon. Bake for 20 minutes at 325°. Pull out rack and sprinkle loaves with the cinnamon sugar mixture. Continue baking for 30 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool for 10 minutes; turn out onto a rack. Slice and serve or freeze.
Recipe and Image Credit to Southern Food.
Lori made these a few weeks back and brought them in for our office. Oh my. They were SO wonderful. They disappeared lightening fast from our office kitchen. I told her it was a most post to her Recipe Corner.
Here is this amazing treat …
Always a hit at summer picnics (or a office treat!), these addictive squares strike the perfect balance between tart and sweet and chewy and crunchy.
8 oz. (1 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups packed light brown sugar
1 tsp. table salt
1 tsp. baking powder
1 large egg, separated
14-oz. can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp. grated lemon zest
2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels
Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.
Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.
In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.
Recipe from Fine Cooking via Nicole Rees and Image Credit to Scott Phillips.
Oh, sweet mercy these kabobs were delicious. Try them, you’ll love them.
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon ground black pepper, or to taste
- 1 tablespoon white sugar, or to taste (optional)
- 5 skinless, boneless chicken breast halves - cut into 1 inch cubes
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
- Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
I must say these are a rating of 5 out of 5 for me, they are delicious!
While I won’t tell you how many I ate, you’ll have to make them and see how fast they disappear. Enjoy!
- Butter, for greasing
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 9 graham crackers
- 1/2 stick unsalted butter, melted
For the filling:
- 16 ounces cream cheese, room temperature
- 2 eggs
- 2 lemons, zested and juiced
- About 1/2 cup sugar, eyeball it
- 1 1/2 cups fresh blueberries
- Powdered sugar, for dusting
Preheat oven to 325 degrees F.
For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners.
In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
For the filling:
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries.
They will sink slightly but should still be half exposed - as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
Spring has sprung in my household. Deep cleaning shall commence along with tasty quick recipes while being so busy. I am making this tonight! I’ve always eaten leeks in food that I’ve purchased, but avoided cooking with them for some odd reason. But not tonight! It’s time to turn over a new leaf and explore new things. I love brie and on toast …. can’t wait, my taste buds are watering already. Ever made a pesto, brie and tomato grilled cheese?
Prep: 15 min. Cook: 25 min.
Yield: 6 Servings
- 6 medium leeks (white portion only), thinly sliced
- 1/2 pound sliced fresh mushrooms
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon white pepper
- 2 tablespoons plus 6 teaspoons butter, softened, divided
- 1 garlic clove, minced
- 7-1/2 teaspoons all-purpose flour
- 4 cups chicken broth
- 1/2 cup heavy whipping cream
- 12 slices French bread or bread of your choice (1/2 inch thick)
- 1 round (8 ounces) Brie cheese, cut into 1/4-inch slices
- In a Dutch oven, saute the leeks, mushrooms, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread one side of each slice with 1/2 teaspoon butter. Place Brie on buttered side of toasts.
- Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place two toasts in each bowl. Enjoy! ~ Lori
Lori approved recipe courtesy of Taste of Home.
I have made this cake several times, and it always disappears.
While at first it may not seem appetizing to think of eating chocolate and zucchini in a dessert, have no fear, it is very good. Zucchini gives this cake texture and moisture. Furthermore, I have gone so far as to add strawberries to this cake for a “surprise” element.
Try it, you’ll like it!
- 2 1/2 cups regular all-purpose flour, unsifted
- 1/2 cup cocoa
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup soft butter
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons grated orange peel
- 2 cups coarsely shredded zucchini
- 1/2 cup milk
- 1 cup chopped walnuts or pecans
- Glaze (directions follow)
Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.
Recipe Credits to: Simply Recipes
Another Lori approved recipe, this time from her Valentine's Day archive.
She'd like to remind everyone, it is NOT too late to make a homemade treat. So get to your kitchen and get busy.
Sweet, adorable, and healthy bite size hearts. Skip the box of chocolate candies, and indulge in these heart shaped fruits dipped in dark chocolate.
1 bar of dark chocolate of choice
Small Heart Cookie Cutter, I used a 1/2 cutter from a kit from William Sonoma
Cut 1/4-inch slices of banana and using small heart cookie cutter cut heart shapes out of banana slice or strawberry slice.
Once you have cut the hearts out - place in the freezer for 10-15 minutes.
While the fruit is in the freezer, melt chocolate in the microwave or double broiler.
Remove fruit from freezer and dip fruit hearts in chocolate using a fork.
Tap the side of the bowl to remove excess chocolate and then place on wax paper.
Repeat until all your banana slices or strawberry slices are covered in chocolate.
Indulge! And don't forget to save some for your Valentine!
Image & Content Credit for Lori's approved recipe from Multiply Delicious