Red Velvet Raspberry Cheesecake

Red Velvet Raspberry Cheesecake

**Recipe adapted from a Brown Eyed Baker Recipe

Yield: 12 servings

Prep Time: 1 hour (active) + 8 hours (inactive) | Bake Time: 1 hour 20 minutes

For the Cheesecake:

 32 ounces low or reduced fat cream cheese, at room temperature

 1¼ cups granulated sugar

 4 eggs, at room temperature

 ½ cup heavy cream

 2 tablespoons vanilla extract

For the Red Velvet Cake:

 1 cup unsalted butter, at room temperature

 1½ cups granulated sugar

 2 eggs

 ¼ cup + 3 tablespoons unsweetened cocoa powder

 6 tablespoons red food coloring (liquid)

 1 teaspoon vanilla extract

 1 cup buttermilk

 2¼ cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon salt

 1 tablespoon distilled white vinegar

For the Raspberry Sauce/Filling:

 1 cup sugar

 ½ cup water

 3 tablespoons corn starch-dissolved in 1/8 cup water

 5 cups washed fresh raspberries

For the Cream Cheese Frosting:

 1 cup butter, at room temperature

 8 ounces cream cheese, at room temperature

 5 cups powdered sugar

 2 tablespoons clear vanilla extract

Directions:

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil, to prevent leaks. Boil the water for your water bath & add to a large pan big enough to fit your springform pan.

2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 55-60 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. After one hour, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.

7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.

11. On the stove top add water, sugar and raspberries to a small pot. Bring to a boil over medium high heat, and reduce. Dissolve corn starch in water, & add to pot. Whisking well, combine & stir until thickened. Remove from heat & set aside to cool for use later.

12. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

13. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don’t slide around). Then on top of each layer of frosting, add a few spoonful’s of raspberry filling. Save the remaining filling for the top of your cake. Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Decorate with remaining raspberry filling, or save for use to top each individual slice of cake when you serve. Refrigerate until ready to serve.

Wild Rice Asian Salad

Wild Rice Asian Salad

Ingredients:

¼ cup extra virgin Organic Olive Oil

1 tablespoon Butter

Toasted Sesame seeds

2 tablespoons Sesame oil-for dressing

4 green onions-chopped

1 tablespoon White Pepper

3-4 cloves Garlic-minced

1 whole Yellow Onion-minced

1 cup freshly chopped Thai Basil

1 cup uncooked Wild Rice pilaf (use quick cook-or soak for 1 hour beforehand)

2 cups Long-Grain Jasmine Rice

2-3 tablespoons low-sodium Soy Sauce

1 teaspoon Fish Sauce

1/2 finely chopped green Chili (optional)

1 cup chopped water Chestnuts (canned)

3 cups sliced sautéed Baby Portabella Mushrooms

1 tablespoon grated fresh Ginger

1 green Bell Pepper-diced

½ red Bell Pepper-diced

3 stalks Celery-chipped finely

Juice of 1 Lemon

Salt to taste

4 cups chicken or vegetable stock

 Optional** Toasted Almond Slivers

Directions:

Over stovetop over medium-high heat, in a large skillet with a lid, heat olive oil, then add garlic & onions. Sautee until fragrant & golden brown. Add mushrooms, chili, and 1 tablespoon of butter. Sauté until they have a golden brown color. Add uncooked rice, and stock, mix well. Reduce heat to lowest setting, and cover. Cook until all liquid is gone, and when rice is tender.

Remove rice from heat and add to a large bowl. Add any seasonings, and spices, sesame oil, vegetables, ginger, lemon juice and adjust to taste. Toss well. Serve immediately.

Lower-Fat New York Style Cheesecake with Raspberry Sauce

Lower-Fat New York Style Cheesecake with Raspberry sauce

Yield: 12 servings

Bake Time: 55 minutes + 12 minutes

For the Cheesecake:

 32 ounces low or reduced fat cream cheese, at room temperature

 1¼ cups granulated sugar

 4 eggs, at room temperature

 ½ cup heavy cream

 2 tablespoons vanilla extract

For the Crust:

 ¼ cup sugar

 1 package graham crackers or similar type of cookie (I used Digestive Cookies)

 ½ tsp. Nutmeg

½ tsp. ground Ginger

¼ cup melted butter

For the Raspberry Sauce/Filling:

 1 cup sugar

 ½ cup water

 3 tablespoons corn starch-dissolved in 1/8 cup water

 5 cups washed fresh raspberries

Directions:

1. Make the Crust and Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil, to prevent leaks. In a medium sized bowl, melt the butter, then add sugar and spices. In a bag, or food processor- crumble cookies or graham crackers until they resemble fine crumbs. Add to butter. Mix well, & press into your springform pan. Bage at 350 for about 10-12 minutes. Remove from heat & cool on a wire rack.

Boil the water for your water bath & add to a large pan big enough to fit your springform pan.

2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 55-60 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. After one hour, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. On the stove top add water, sugar and raspberries to a small pot. Bring to a boil over medium high heat, and reduce. Dissolve corn starch in water, & add to pot. Whisking well, combine & stir until thickened. Remove from heat & set aside to cool for use later.

Decorate with cooled raspberry filling, and save remaining filling to top each individual slice of cheesecake when you serve. Refrigerate until ready to serve.

We're Expecting.......Twins!

As some of you have noticed, I've been completely absent from my blog since March. Fear not-I am not dead, but am elated to announce that we are expecting TWINS in the Fall. I am so excited to share this amazing news with all of my readers, and I hope you can share in this happy event. Those who know us personally know that it has been a long road, and to have this blessing is beyond words.

Needless to say for any of you Mom's that have been pregnant, even a single pregnancy can pose it's challenges, not to mention two little babies. I am now feeling much better, getting bigger, & tackling the challenges of getting ready for our two new additions, & everything that comes with it.

Our household has had many changes so far this year. We have been blessed with a new home, two babies on the way & great sucessess in our personal and professional lives. Our two older kids are out of school, we just got back from our awesome Seattle-Vancouver vacation, and are now preparing for an upcoming visit from our in-laws, and baby shower this coming weekend. Whew!!!

With all this going on--I most certainly need my naps. I have not stopped cooking, but blogging, photo taking and still working and running a household can be exhausting. I am planning on easing back into it, & am of course still cooking for the fam. They are not starving yet.

Goat Cheese, Date, & Pear Balsamic Field Green Salad

This salad is simply divine! Not only does it go well with a glass of wine & a buttered slice of fresh french bread, BUT you can also put it on top your freshly baked homemade cheese pizza! enjoy!

Goat Cheese, Date, & Pear Balsamic Field Green Salad

Ingredients:

1 Bag (1lb. Field Greens washed and drained)

2 ripe red Pears, seeded, diced, and set aside (toss in lemon juice)

Juice of ½ a lemon (for pears)

½ cup diced Dates (pits removed)

½ cup Goat cheese

½ cup Caramelized Walnuts

¼ cup high quality extra virgin olive oil

½ cup high quality sweet balsamic vinegar (I only use the 18 year aged balsamic from http://robbinsfamilyfarm.com/store.html)

Salt and pepper

Nature’s Seasoning to taste

Directions:

Preheat oven to 350 degrees. Rough chop walnuts & add to 1 teaspoon of butter and 1 teaspoon of brown sugar. Bake until golden brown, toss & set aside to cool.

In a large salad bowl, whisk together olive oil, Balsamic vinegar, salt and pepper, and dates.  Allow dates to sit in dressing for about 15 minutes.

Combine greens, and drizzle dressing on top, toss, and then add pears & and walnuts. Toss, & sprinkle each serving with goat cheese. Serve immediately.

Fried Green Tomatoes

Ever stop & wonder what those green tomatoes at the grocery store are used for? Well, now you know. I watched the movie "Fried Green Tomatoes" years ago, but never tried these until I was with my hubby in Montgomery Alabama, heart of the South. Boy-did these knock our socks off.

We loved them so much we set out to replicate them. It was so much easier than we thought. These are highly addicting, and almost a meal in themselves. Enjoy.

Fried Green Tomatoes

Ingredients:

3-4 medium, firm Green tomatoes

Natures Seasoning (or salt & pepper) to taste

1 cup all-purpose flour

1/2 cup Buttermilk

2 Eggs-beaten

A pinch of Salt

1/3 cup Breadcrumbs

3/4 cup yellow Cornmeal

1/8 teaspoon Cayenne/Paprika mix

1/2 cup Vegetable oil

 

Directions:

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.

Place in separate bowls: Flour, Natures seasoning, and paprika/cayenne.

In Another bowl: Buttermilk, egg, & a pinch of salt. 

In the last bowl: Cornmeal, a pinch of salt, & breadcrumbs.

Heat the vegetable oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to cool & drain oil. Serve immediately, with a spicy mustard or remoulade sauce.

Crockpot Spicy Ribs

These are mega easy to make, & perfect when you don't have the time to spend in the kitche. Prep em, turn em on, & leave em! That's it.

Crockpot Ribs:

Ingredients:
5 lbs pork loin back ribs
1 can Dr. pepper
2 cups water
1/4 cup brown sugar

1/2 red onion
3 cloves garlic-smashed & peeled
4 tablespoons Salt

Pepper to taste

1 tablespoon Hungarian paprika

2 tablespoons Smoked Paprika

3 tablespoons Worcestershire sauce

¼ cup Apple cider vinegar

1 bottle regular BBQ sauce

1/8 cup Molasses

3 teaspoons Honey

½ small (6 oz. can) Chipotle pepper in Adobo sauce

Directions:

Place crock pot on high. In a large bowl, whisk all ingredients except ribs & Dr. Pepper together. Trim & clean ribs, rinse and pat dry. Place into crock pot sideways, so that riblets run vertical. I usually trim mine down so that they will fit into the crockpot easily. I also have an enormous oval shaped crock pot, but for half a recipe will use my regular sized round crock pot.

Pour barbeque sauce over the top, then add can of Dr. Pepper. Stir, then cover. Check a few times throughout the day, and decrease heat after the first 3 hours. Cook for up to 8 hours. In the last 30 minutes, pre-heat oven to 400, & place ribs onto a rib rack. Brown in oven, while basting with extra sauce for 20 minutes.

I also reduce some of the BBQ sauce from the crock pot over the stove top to serve on the side.

Lemon-Garlic Chipotle Shrimp

This is a scrumptious meal, especially if you like a hot, spicy, & tomato-ey shrimp dish. I normally serve this over my Asiago-Corn Polenta, which is also a little spicy, but you can also serve over some cheesy grits, or omit the Serrano peppers from the polenta.

Lemon-Garlic Chipotle Shrimp

**served over Asiago-Corn Polenta-see recipe

For Shrimp:

1 & ½ pounds Shrimp-washed, deveined & tail removed

3 cloves of fresh chopped Garlic

2-3 sprigs of Green onions-sliced

1 cup fresh chopped flat leaf Parsley

1 cup Chipotle pepper in Adobo sauce

Juice of 2 Lemons

2-3 Shallots-minced

Nature’s Seasoning to taste

1 teaspoon Hungarian Paprika

1 teaspoon Smoked Paprika

½ teaspoon Chipotle powder

Serrano pepper (optional) with seeds removed

Directions:

Heat oil & butter on medium-high heat. Sauté garlic, green onions, & shallots together. Add shrimp, mixing well. Add parsley, lemon juice, and all seasonings. Cook for about 5minutes, or until shrimp is cooked through. Add Serrano peppers if you like it very spicy. Otherwise, omit. Serve over Asiago-Corn Polenta.

Chicken Pot Pie with Puffed Pastry

This recipe makes the most scrumptious chicken pot pie filling. I used to make my own crust to pair with the recipe, but I find that frozen puffed pastry dough is the best, and I only add it to the top of the pie to cut a few calories.

I place the filling into individual oven safe bowls, or ramekins. It gives each person the perfect amount for a nice sized serving. I make a few extra which store well covered in the fridge for a few days. They can easily be reheated in the toaster oven. Enjoy!

Chicken Pot Pie with Puffed Pastry

Ingredients

•           3 whole Chicken breasts chopped into bite sized cubes

•           3-4 tablespoons Olive oil

•           Freshly ground black pepper

•           3 1/2 cups Chicken stock

•           Sea salt

•           2 chicken bouillon cubes

•           1 tablespoon unsalted Butter

•           1 cup yellow Onion, diced

•           3/4 cup all-purpose Flour

•           1/4 cup heavy Cream

•           2 cups Peas/carrot frozen mixture

•           1/2 cup minced fresh parsley leaves chopped

•           2 cups Celery chopped

•           2 Bay leaves

•           2 small cloves of fresh Garlic-minced

•           2-3 sprigs fresh Oregano

•           2 teaspoons Poultry seasoning

•           2 teaspoons Herbs de Provence

•           1 large Potato-peeled & diced

•           ½ cup white

Directions:

Preheat the oven to 350 degrees F.

In a small saucepan, sauté onions, garlic, parsley & bay leaves in olive oil & 1 tablespoon of unsalted butter, until golden brown. Add chicken, which have been cut into small bite sized cubes. Cook, stirring frequently until done. 

Add celery, potato, & herbs de

Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the white wine or sherry. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Mix well.

Add to individual single serving ramekins that are oven safe. Top with frozen puffed pastry in small 3x5 squares. Brush with egg wash & bake.

Vanilla-Caramel Chews

What is better than a classic vanilla-caramel candy? Something that takes you back to you your childhood? Try this easy caramel candy recipe. Play around with the recipe & add orange extract, or rum to add variety.

Classic Vanilla-Caramel Chews

Ingredients:
1 quart heavy cream
½ cup sugar
¼ cup corn syrup
1 tablespoon vanilla or 1 vanilla bean

Directions:

Heat cream in a heavy saucepan on medium high until cream comes to a rolling boil. Boil cream, stirring often, until it reduces by half. Then transfer the cream into a heavy skillet, mix in sugar and corn syrup, and bring to a boil again, cooking (and stirring) until the cream and sugar mixture becomes thick and melted caramel-like in texture.

Add vanilla just after turning off the heat, and mix well. Scrape caramel into a buttered pan, and let it cool. Once cool, roll the caramel into a long log, slice it into pieces and wrap the individual pieces in plastic wrap. They can also be stored in the fridge, if wrapped tightly in plastic wrap for up to a month.

**You can also do a variation by adding ½ teaspoon of Orange extract…Mmmmm.

Caramel-Rum Flan

Flan is one of the easiest desserts you can make. Plus, which is such a bonus, it can be made ahead, and placed in the fridge to chill until you're ready to serve. It's delicious the in traditional style, but you can add a few additional key ingredients, and make it the BOMB!

Caramel –Rum Flan

Ingredients:

1 cup and 1/2 cup sugar

6 large eggs

1 14oz can sweetened condensed milk

2 13 oz cans evaporated milk

1 teaspoon vanilla

1 tablespoon dark Rum

Directions:

Preheat oven to 325 degrees. You will need 6-8 ramekins and a large baking pan to place them inside.  

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla & rum. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

This soup is a meal it itself. A little crusty Italian bread on the side, and you're good to go. It's cheesy, hearty & spicy. And it will warm you on a cold night. I like making this when the weather is cold, and I need a nice comfort meal to fill me up. It's packed with enough veggies to make it healthy.

Spicy Broccoli Cheese Soup

Ingredients:

½ of a large Velveeta cheese loaf (About 2 cups of diced cheese)

6-7 large stalks of fresh Celery- chopped finely

½ yellow Onion-diced

½ head of fresh Broccoli-chopped finely (about 2 ½ cups)

1 Serrano pepper-minced (I usually remove about half of the seeds to make sure it doesn’t get too spicy)

3 tablespoons Butter

1 cup Whole Cream

1 pint half and half

1 cup chicken stock

2 chicken bouillon cubes or Chicken flavoring

Nature’s Seasoning (to taste)- or salt & pepper

Directions:

Sauté in a large pot over medium-high heat butter, Serrano peppers, and onions. Add celery & broccoli, & reduce heat to low. Cook for about 15 minutes until all the veggies cook down. Add stock & stir frequently.

Add cubed Velveeta, seasonings, cream & half and half. Stir constantly as cheese melts down on very low heat. Taste & season accordingly.

This recipe is an oldie, but goodie. I usually make these for Easter, & since Easter is right around the corner-why not. I think the chocolate on the bottom of the macaroon is the only way to go. Without it, the coconut is a bit overpowering, but the chocolate helps balance it it.


I have also made them in a ball shape, then thumb printed them, & filled the hole with ganache, or an Easter colored chocolate M&M. These are really cute if you dress them up to correspond to the holiday you are making them for.

With Valentines Day coming up, you could also do a cute heart shape, or even fill them in the middle with a heart shaped chocolate, or color the coconut a pinkish tint. whatever you decide-just have fun!

Coconut Macaroons in Chocolate Ganache

Macaroons

1 1/3 cups of whole blanched almonds (lightly toasted)

3 1/2 cups confectioners’ sugar

3 cups toasted desiccated coconut

6 egg whites (from six large eggs)

1 tablespoon of granulated sugar

A pinch salt

Ganache Filling

1/2 cup of heavy cream

2 teaspoons whole milk

2 1/2 tablespoons of unsweetened cocoa powder

4 ounces chocolate (fine-quality bitter-sweet, not unsweetened), finely chopped

1/2 cup unsalted butter (1 stick), cut into 1/2 inch pieces

Preheat oven to 400 degrees F.

Directions:

Pulse almonds with 2 cups confectioner's sugar in a food processor until finely ground (almost to a powder) Add remaining 1 1/2 cups of confectioner's sugar and pulse until combined. Add coconut. Beat egg whites with a pinch of salt in a large bowl with an electric mixer at moderately high speed until they hold soft peaks. Fold in almond mixture in 3 batches gently, but thoroughly (batter will be very soft).

Transfer batter to pastry bag and pipe small (1 inch diameter) mounds about 2 inches apart onto parchment-lined baking sheets. Bake macaroons in batches in the middle of the oven until the top are slightly cracked and appear dry, but are still slightly soft to the touch, about 8 to 10 minutes. Transfer macaroons on parchment to a dampened kitchen towel and cool 5 minutes. Peel from paper and completely cool on racks. Move onto making the filling.

                          Finish with Ganache Filling

Bring milk and cream to a total boil in a small, heavy saucepan over moderate heat. Whisk in cocoa, then remove from heat. Add chopped chocolate and butter, stirring until smooth. Cool Chocolate Macaroons filling, then chill, covered, until firm enough to hold its shape when spread, about 30 minutes. Dip bottom of macaroon in Ganache & allow to dry on parchment paper covered cookie sheet.

Chocolate-Butterfinger Cupcakes

These cupcakes are the perfect balance between a cupcake, dessert & candy. Could it get any better? I don't feel as bad eating a cupcake as I do eating a couple of pieces of candy...nah, not so bad is it?

The candy melts into the cupcakes, and with the chocolate & butter flavor, you just can't go wrong!

Chocolate-Butterfinger Cupcakes

For the cupcakes:

2 & 1/4 cups All-purpose flour

1/2 cup high quality Cocoa powder

2 teaspoons baking Soda

2 teaspoons baking Powder

1 teaspoon kosher Salt

1 cup Buttermilk, shaken

2 sticks Butter-softened to room temperature

1 & ½ cups granulated Sugar

2 tablespoons Butter flavoring

2 large Eggs, at room temperature

2 teaspoons pure Vanilla extract

1 cup chopped Butterfinger candy (plus more for decoration)

For the Frosting:

2 sticks butter, softened to room temperature

8 ounces softened cream cheese

1 pounds confectioners’ sugar, sifted

1 teaspoon pure Vanilla extract

1 tablespoon whole cream-adjust upward to obtain the desired consistency

Directions: For the cupcakes

Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.

Sift the flour, cocoa, baking soda, baking powder, and salt into a medium sized bowl, and then set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar and butter. Once well combined, add vanilla. Slowly add the buttermilk, eggs, and butter extract, mixing on low speed until combined.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, fold in the butterfingers, and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.

4. Finish by frosting with vanilla frosting.

For the Icing

In a large mixer, combine the sticks of butter, vanilla, cream cheese, and confectioners sugar gradually. Slowly add cream until you reach the desired consistency.

Eggplant & Chicken Sausage Spaghetti

This is the quintessential comfort food. A cold night...this is it. This will fill your belly & leave you satisfied!

Eggplant & Chicken Sausage Spaghetti

Ingredients:

1 pound Spaghetti (cooked & retain 1 cup water)

2 ½ cups Marinara sauce (see my recipe here)

1 large purple Eggplant-washed & sliced into bite sized cubes

1 cup shredded Parmesan cheese

2-3 springs of fresh Oregano

2 fresh Bay leaves

¼ cup fresh Basil-chopped

4-5 cloves fresh Garlic-minced

1 yellow Onion-diced

4 tablespoons Olive oil

1 package Chicken Sausage-sliced

Sea Salt

¼ teaspoon crushed Red Pepper flakes

Pepper

Directions:

Boil water for pasta in a large pot. Add salt & a little olive oil. Bring to a boil, add pasta & cook until it is al dente. Retain 1 cup of the pasta water. Begin by sautéing onions, garlic, herbs & olive oil on high heat until golden brown. Add chicken sausage. Cook  for about 2-3 minutes.

Add eggplant, about 1 teaspoon of salt, pepper, & cover. Cook for about 2 minutes, reducing heat to a simmer. Add marinara sauce, water & stir. Cook on low heat for about 10 minutes or until eggplant is cooked. Drain pasta, then immediately add eggplant & cheese, and mix well. Serve immediately.