Chocolate and Vanilla Zebra Cupcakes

Photo Credit: http://www.somethingswanky.com

Chocolate and Vanilla Zebra Cupcakes

Original Recipe: http://www.somethingswanky.com/2012/07/chocolate-and-vanilla-zebra-cupcakes.html

Ingredients:
For the Cake:

• 1 box devil’s food cake mix
• 1 small pkg instant chocolate pudding mix
• 1 cup sour cream*
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup chocolate milk (the good kind)*
• 1 tsp vanilla
• 2 cups semi-sweet chocolate chips

For the Buttercream:

• 1/2 c. butter, room temperature or margarine
• 1/2 c. shortening
• 4 c. powdered sugar
• 1 tsp. vanilla
• 2-3 tbsp. milk
• 1/4 c. cocoa powder

Optional:

• Melting chocolates, both chocolate and white chocolate

Instructions:
For the Cake:

• Mix all ingredients until smooth batter forms, reserving the chocolate chips.
• Mix in the chocolate chips with spatula.
• Divide evenly among 24 cupcake liners. Bake at 350º for 20-25 minutes until toothpick inserted comes out clean.
• Let cool before frosting.

For the Buttercream:

• Whisk together the shortening and butter or margarine until smooth.
• Alternately add the powdered sugar, one cup at a time, and the liquids-- whisking in between additions until smooth.
• Remove half of the buttercream to a bowl. Cover and set aside.
• Add 1/4 c. cocoa powder to the remaining buttercream. Whisk and add additional milk if needed to thin out a little.

Assembly:

• Use this saran wrap method to fill your frosting bag-- with one scoop of the vanilla frosting beside one scoop of the chocolate frosting.
• Pipe buttercream onto the cupcake.
• Melt the chocolates and drizzle over top of cupcakes if desired.

Toffee Crunch Cupcake

Photo Credit: http://www.bakersroyale.com

Toffee Crunch Cupcake

Original Recipe: http://www.bakersroyale.com/cupcakes/toffee-crunch-cupcake/

Ingredients:
Cupcake:
Chocolate Cupcake portion adapted from Alice Medrich for Scharffen Berger Chocolate Maker

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 1/2 cup chocolate covered toffee bits

Caramel Frosting:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce (click here for a homemade caramel recipe)

Chocolate Dipping Sauce:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm

Instructions:
Cupcake:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Caramel Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Chocolate Dipping Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble cupcake:

1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

Hot Fudge Sundae Cucpakes

Photo Credit: http://www.somethingswanky.com

Hot Fudge Sundae Cucpakes

Original Recipe: http://www.somethingswanky.com/2012/08/i-think-ive-decided-since-becoming-mom.html

Ingredients:
For the Cake:

• 1 box devil’s food cake mix
• 1 small pkg instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup chocolate milk (the good kind)
• 1 tsp vanilla
• 2 cups semi-sweet chocolate chips

For the Buttercream:

• 1/2 c. butter, room temperature or margarine
• 1/2 c. shortening
• 4 c. powdered sugar
• 1 tsp. vanilla
• 2-3 tbsp. milk

For the Hot Fudge:

• 1 cup semi-sweet chocolate chips
• approximately 1 cup heavy whipping cream (don't measure it out)

Toppings:

• Red Pretzel M&Ms for the Cherries
• Sprinkles

Instructions:
For the Cake:

1. Mix all ingredients until smooth batter forms, reserving the chocolate chips.
2. Mix in the chocolate chips with spatula.
3. Divide evenly among 24 cupcake liners. Bake at 350º for 20-25 minutes until toothpick inserted comes out clean.
4. Let cool before frosting.

For the Buttercream:

1. Whisk together the shortening and butter or margarine until smooth.
2. Alternately add the powdered sugar, one cup at a time, and the liquids-- whisking in between additions until smooth.

For the Hot Fudge:

1. Place the chocolate chips in a microwave safe bowl.
2. Pour in the whipping cream until just barely level with the chocolate chips-- you should still be able to see the chocolate chips.
3. Microwave for 60 seconds.
4. Whisk for 1-2 minutes until smooth and thick. It will continue to thicken as it cools.

Assembly:

1. Use a 1M tip to pipe buttercream on the cupcakes.
2. Spoon the chocolate over top each cupcake.
3. Top with an M&M and sprinkles.

Apple Cupcakes with Brown Sugar Buttercream

Photo Credit: http://www.madeinmelskitchen.com

Apple Cupcakes with Brown Sugar Buttercream

Original Recipe: http://www.madeinmelskitchen.com/2010/10/apple-cupcakes-with-brown-sugar-buttercream/

Ingredients:
Apple Cupcakes:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

Brown Sugar Buttercream:

• 2 large egg whites
• 1/2 cup packed light-brown sugar
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoons

Directions:
Apple Cupcakes:

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
3. Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.
4. Makes 2 dozen cupcakes.

Brown Sugar Buttercream:

1. Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, mixing well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Reduce speed to low; mix to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth
4. Makes ~ 2 cups.

Crock Pot Chocolate Cake

 Photo Credit: http://cooking.allwomenstalk.com

Crock Pot Chocolate Cake

Original Recipe: http://cooking.allwomenstalk.com/top-chocolate-recipes/9/

Ingredients:

• 1 box chocolate cake mix
• 8 oz sour cream
• 1 pkg instant chocolate pudding
• 1 cup chocolate chips
• 4 eggs
• 3/4 cup oil
• 1 cup water

Directions:

1. Mix all ingredients together. Pour into lightly greased 5qt crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.
2. Cook 3-4 hours on high or 6-8 hours on low.

Chicken Tikka Pasta Salad

Photo Credit: http://dailywaffle.com

Chicken Tikka Pasta Salad

Original Recipe: http://dailywaffle.com/2012/09/06/chicken-tikka-pasta-salad/

Ingredients:

• 1/2 lb. whole wheat penne, cooked in salted water, according to package directions
• 1 Japanese (or English) cucumber, halved and cut into half moons
• 1 large red bell pepper, sliced in ½ in. strips
• 6-8 cherry tomatoes, halved
• ½ lb. chicken tikka
• 1/4 to 1/2 c. cilantro-mint chutney

Directions:

1. Bring a pot of water to a boil, salt generously and cook penne according to package directions. Rinse the pasta in cold water to cool it quickly and set aside.
2. In a large bowl, combine cooled penne, cucumber, bell peppers, chicken and 1/4 c. of cilantro-mint chutney. Add more to taste as needed. Salt and pepper to taste (though I doubt you’ll need it!)

Simple Shrimp and Guacamole Tostadas

 Photo Credit: http://bevcooks.com

Simple Shrimp and Guacamole Tostadas

Original Recipe: http://bevcooks.com/2011/12/simple-shrimp-and-guacamole-tostadas/

Ingredients:

• 6 corn tortillas
• cooking spray
• 2 cups grated cheddar cheese
• 2 avocados
• 1/2 cup chopped cilantro, plus more for garnish
• juice from 1 lime
• 2 Tbs. extra virgin olive oil
• 1 pound shrimp, peeled and deveined
• 1 Tbs ground cumin
• 2 Tbs chili powder
• 1 tsp crushed red or green pepper
• 1 tsp garlic salt
• 1 red bell pepper, cut into small slices

Directions:

1. Preheat oven to 350.
2. Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
3. In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
4. Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
5. Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
6. To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.
7. Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

Blueberry French Toast Sandwich

 Photo Credit: http://www.bluewillowblog.com

Blueberry French Toast Sandwich

Original Recipe: http://www.bluewillowblog.com/post/5389239383/blueberry-french-toast-sandwich-this-is-a-yummy

Ingredients:

• 1 3 oz package cream cheese, softened
• 1- 1/2 tbl confectioner sugar
• 1 package (12 oz) frozen french toast slices
• 3/4 cup fresh blueberries

Directions:

1. In a small bowl mix cream cheese and sugar. Set aside.
2. Heat french toast according to directions. Spread cream cheese on one side of bread, add blueberries, top with other slice. Garnish with extra blueberries and confectioner sugar if desired.

Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting

 Photo Credit: http://www.theculinaryenthusiast.net

Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting

Original Recipe: http://www.theculinaryenthusiast.net/2011/09/vanilla-chai-cupcakes-with-cinnamon.html

Ingredients:
Chai Spice Mix

• 1 1/2 tsp. ground cardamom
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg

Cupcake Batter

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 2 tsp. vanilla bean paste (or pure vanilla extract)
• 2 eggs
• 2 tsp. chai spice mix
• 1 1/4 cups plain flour, sifted
• 1/2 cup buttermilk
• 1/2 tsp. baking soda
• 1/2 tsp. apple cider vinegar

Buttercream

• 1 cup (2 sticks) butter, softened to room temperature
• 1 tsp. vanilla bean paste (or pure vanilla extract)
• 2 cups powdered sugar
• remainder of the chai spice mix
• 1 Tbsp. cold milk, if needed to thin out the buttercream

Directions:

1. Preheat oven to 325 degrees. Prepare a cupcake pan with liners.  This made about 16-18 cupcakes for me.
2. In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
3. Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
4. Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
5. Buttercream Directions:
6. In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).