Candy Cane Chocolate Cupcakes

I have to tell you…this will be the last you see of my baking for a little while,
I need a serious detox from all the yummy food I’ve been eating this holiday. It’s been wonderful, but I feel like I’ve been gaining weight by the minute.

These cupcakes were perfect for a last minute sweet to bring to a gathering. We were getting together with my husband’s family, he is the youngest of 7 and there are lots of grandchildren and cousins in the family, 15 to be exact. Not everyone was able to make it this time, but there were plenty of us still. I wanted to bring something fun for all of the kids, and of course for the grown ups too. And really, I wanted to get rid of a bunch of candy canes hanging around the house.

One-Bowl Chocolate Cupcakes
Recipe from Martha Stewart Everyday Food

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Makes 2 dozen cupcakes.

Easy Vanilla Frosting

1 1/2 sticks of butter, room temperature
2 1/4 confectioners sugar.
1 tsp of vanilla
splash of milk

Combine ingredients in a mixer, mix for about 4 minutes until smooth.

Top with crushed candy canes. (To crush, place candy canes or candy cane pieces in small ziplock bag. Using a the handle of a knife gently crush candy canes into small pieces.)

Share/Save/Bookmarka2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Advertisements

Candy Cane Chocolate Cupcakes

I have to tell you…this will be the last you see of my baking for a little while,
I need a serious detox from all the yummy food I’ve been eating this holiday. It’s been wonderful, but I feel like I’ve been gaining weight by the minute.

These cupcakes were perfect for a last minute sweet to bring to a gathering. We were getting together with my husband’s family, he is the youngest of 7 and there are lots of grandchildren and cousins in the family, 15 to be exact. Not everyone was able to make it this time, but there were plenty of us still. I wanted to bring something fun for all of the kids, and of course for the grown ups too. And really, I wanted to get rid of a bunch of candy canes hanging around the house.

One-Bowl Chocolate Cupcakes
Recipe from Martha Stewart Everyday Food

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Makes 2 dozen cupcakes.

Easy Vanilla Frosting

1 1/2 sticks of butter, room temperature
2 1/4 confectioners sugar.
1 tsp of vanilla
splash of milk

Combine ingredients in a mixer, mix for about 4 minutes until smooth.

Top with crushed candy canes. (To crush, place candy canes or candy cane pieces in small ziplock bag. Using a the handle of a knife gently crush candy canes into small pieces.)

Share/Save/Bookmarka2a_linkname=”Aggie’s Kitchen”;a2a_linkurl=”http://www.aggieskitchen.com”;

Mini Honey Mustard Meatloaves with Roasted Potatoes

Another keeper from Everyday Food magazine! This one caught my eye earlier today, it looked easy enough, had all the ingredients, just had to defrost the meat. Once I got myself started, I realize that I’m out of eggs and there is no ketchup in the house! At this point, I felt commited to this recipe, it sounded good so I had to get creative. I went to google to find out what I can use to substitute for egg in meatloaf (what we did before the internet is something I ask myself everyday)…several people suggested mayonnaise. I was a little leerie of that, I’m not a huge fan of mayo, but I decided it was worth a try. I subbed BBQ sauce for the ketchup and regular cheddar for white cheddar. Also, I used lean ground beef and whole wheat panko to make it healthier. In the end, this meal was delicious!! I am also proud to say that even my picky 3 year old ate some (after lots of negotiations – but I did catch him say mmmmm…). I also decided to use sweet potatoes instead of red potatoes. I will definately be making this again.

I served the meatloaf and potatoes with Tangy Mustard Coleslaw (here I subbed Broccoli Slaw because it is what I had in the fridge). This was really good too! The dressing had a great taste to it, it was lighter and had more flavor than traditional coleslaw. Found this recipe in this month’s Cooking Light magazine.

Mini Honey Mustard Meatloaves with Roasted Potatoes
Everyday Food Magazine, March 2008

Serves 4
2 tablespoons olive oil, plus more for baking sheet
2 tablespoons plus 1 teaspoon honey mustard
2 tablespoons ketchup
1 pound ground beef chuck
1 large egg, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 cup shredded white cheddar (about 4 ounces)
Coarse salt and ground pepper
1 pound white new potatoes, scrubbed and quartered

Directions
Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.

Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.

Tangy Mustard Coleslaw
Cooking Light Magazine, June 2008
7 cups finely shredded green cabbage (about 1/2 head)
1 cup thinly vertically sliced red onion
1 cup grated carrot
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Preparation
Combine cabbage, onion, and carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.

Banana Cupcakes with Honey Cinnamon Frosting – Yum!

I’ve been staring at these cupcakes in my Everyday Food magazine for a while now and have not had a reason to make them. Sammy’s friends coming over seemed like a good enough reason yesterday, but they ended up not making it over, so off to Larry’s office they go – minus 3 or 4 or 5 for us.

The house smelled very good while they were baking. I looked up some reviews on the Everyday Food website – after I already made them – and I may take some of their advice next time….maybe they didn’t need as much sugar as was in the recipe, I think I can use about a 1/4 cup less. And I am going to play around with it and sub some whole wheat flour next time to make them a little healthier. They might be good with some chopped walnuts too. They were very muffin like and would be good without frosting but I loved the frosting.

Banana Cupcakes
Makes 12
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired

Honey Cinnamon Frosting

1 1/4 cup confectioners’ sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes