cinnamon swirl cupcakes

Cinnamon Swirl Cupcakes

1 box Duncan Hines Butter Recipe Yellow cake mix

3 eggs

1 1/4 cups water

1 stick butter

1 TB vanilla

1 TB high quality cinnamon (I like Saigon)

Pre-heat the oven to 350. Mix all ingredients except the cinnamon in a medium bowl for 30 sec on low, then on medium for 2 minutes. Put 1 cup of the batter into a small bowl and mix in the cinnamon.

Fill the cupcake liners with 1 TB batter. Layer 1/2 TB of the cinnamon batter in the middle of each cupcake liner, then layer another TB of the regular batter on top. Using a toothpick or a butter knife, swirl the batters together.

Bake for 17 min. Let cool for 5 minutes, then remove from the pan to finish cooling on a wire rack. When completely cool, top with buttercream frosting.

Buttercream frosting:

4 cups powdered sugar

1/4 tsp salt

2 sticks of butter, at room temp

1 TB light corn syrup

1 TB pure vanilla extract
1 TB Vanilla Bean Paste

1/4 cup heavy whipping cream

Sift (or whisk) the sugar and salt together in a medium bowl. Set aside.

In a large mixing bowl, cream the butter with a mixer on high until light yellow, about 3 minutes. With the mixer still running, drizzle in the corn syrup, vanilla, and the vanilla bean paste. Reduce the mixer to low and add half of the sugar and mix well. Add the other half and mix well. Using the mixer on low speed, blend in the cream. Return the mixer to high and whip until light and creamy (3 minutes).

I like to use a frosting gun to decorate the cupcakes, Its fast, easy, and looks so nice! You can also sprinkle some cinnamon on the top of the cupcakes for a little decoration.

beef stew

(this photo really sucks, I should stick to stealing them.)

Beef Stew

5 russet potatoes

3 large carrots

4 TB butter

1 TB minced garlic

1 pkg beef stew seasoning

2 cups water

2 cups leftover roast, shredded*

Peel & chop vegetables. Place 2 of the chopped potatoes into a small pot, cover with water and bring to a boil. Simmer until they start to fall apart.

Meanwhile, melt butter in a large soup pot. When it begins to bubble, add the garlic and saute for 2 minutes. Add the potatoes and carrots- saute for about 10 minutes or until golden. Cover with water, bring to a boil, and simmer until potatoes are fork tender.

Mash or puree the small pot of potatoes. Stir the seasoning into the water, and pour into the puree. Stir in the roast, and add to the large soup pot. Reduce heat to low- simmer for 10 minutes, stirring frequently.

Serve in bread bowls or with bread.

After dinner Danny told me that this was the best beef stew he has ever eaten. I usually make it in the crock pot and I just use stew meat- but today I had leftover roast and didn't plan enough time ahead to dig out the crock pot-so I have learned my lesson and will make it like this from now on!

* I love making a large roast and then using the "leftovers" for this soup- (among other dishes) it makes such a delicious stew, and saves time!

the best potato cheese soup ever

The only thing I enjoy about the colder weather is making soup- we never seem to want it in the summer. I had this for lunch today after raking leaves out in the cold for an hour, and it really helped to warm me up!

This recipe could easily be doubled for a crowd.

(I stole this photo)**

Potato Cheese Soup

6 potatoes

4 TB butter

1 TB minced garlic

2 TB chicken stock base/bullion*

1/2 tsp salt

1/4 tsp pepper

2 cups half & half

2 cups cheddar cheese, shredded

crumbled bacon (optional)

Peel & chop potatoes. Place half of the potatoes into a small pot and cover with water, bring to a boil and then simmer until they start to fall apart.

Meanwhile, in a large soup pot, melt butter over medium heat. Once bubbly, add the garlic. Saute for 2 minutes, then add the larger potato chunks. Saute for about 10 minutes, stirring frequently. Cover with water and simmer until the potatoes are fork tender.

Mash the smaller potatoes, leaving the water in the pot. Stir in chicken bullion, salt and pepper. Add mixture to larger pot. Set heat to low. Stir in the half & half. Slowly add the cheese and stir until melted. Simmer for 5- 10 minutes- add more salt & pepper if desired.

Garnish with bacon and more cheese. Serve with bread.

*could be substituted for vegetable stock bullion

**I never seem to take photos of the food I make, just the desserts.

homemade oreo's

Homemade Oreo Cookies

(and NO, I absolutely do not use Crisco in the filling! Blech!)

Cookies:

1 pkg Betty Crocker cake mix- devil's food, dark chocolate, milk chocolate, chocolate.

1 egg

1/3 cup water

1/4 cup sugar

Mix together the cake mix, egg and water with beaters on medium until combined. (will be sticky) Portion out with a cookie scoop and roll in sugar. Bake for 17 minutes at 350. Let cool completely. Make filling.

Filling:

1 -8 oz pkg cream cheese, at room temp

3/4 stick butter, at room temp

2 cups powdered sugar

2 tsp vanilla

2 TB heavy whipping cream

Beat the cream cheese and butter on medium until smooth. Add the sugar in two additions, mixing well. Add the vanilla. Beat in the heavy cream, and whip on high until light and fluffy. (try not to eat it all. It's so hard, I know.)

Line up half the cookies on the counter upside down, and using cookie scoop, portion out filling onto each overturned cookie. Take the other half of the cookies and sandwich on top of the filled cookies. Store in the fridge. They taste best slightly chilled, in my opinion.

Makes about a dozen, which is perfect for the two of us to share.

pb&j shortbread cookie bars

I found this recipe blog a few weeks ago, and I really like her style!

I made these tonight for dessert, and they were heavenly! Soooooo good!

Original post here.

PB&J Shortbread Cookie Bars

1 cup butter, at room temp

1/2 cup sugar

1/8 cup brown sugar

2 1/4 cups flour

1/4 tsp salt

1/4 cup peanut butter

1/4 cup jam of your choice

1 cup powdered sugar

4 TB heavy whip

1/2 tsp vanilla extract

Pre-heat oven to 350. Combine butter and sugars mix on low until creamy. Slowly add the flour and the salt, mix until just combined. Place dough in a buttered 8x8 pan, gently pat down. Melt the peanut butter and the jam in the microwave for about 25 sec. Pour peanut butter over dough, spread out with a spatula. Swirl jam over the peanut butter. Using a butter knife, swirl the 2 together. Bake for 30-35 minutes. Let cool completely before cutting.

Combine the powdered sugar, cream and vanilla and beat on low until combined. Whip on high for a minute. Drizzle over cooled bars.

Thanks Picky Palate!

german chocolate cookies

German Chocolate Cookies

1 cup butter, at room temp

1/2 cup sugar

1 cup brown sugar

2 eggs

2/3 cup cocoa powder

2 1/3 cups flour

1 tsp baking soda

1 TB vanilla

1 cup chocolate chips

Cream sugars and butter on low until creamy. Add eggs, one at a time. Slowly mix in the dry ingredients. Beat in the vanilla. Add the chocolate chips. Bake at 350 for 10-12 minutes or until lightly browned on the bottom. Let cool. Make the topping.

Makes almost 3 dozen small cookies.

Coconut Topping

1 1/2 cups evaporated milk (1 12oz can)

1 1/2 cup brown sugar

4 egg yolks

3/4 cup butter

1 TB vanilla

3 cups coconut

(1 cup chopped pecans) optional

Mix milk, sugar, eggs, and butter in a small saucepan. Bring to a boil over medium heat, stirring constantly, until thickened. Cook for 2 minutes. Take off of heat, stir in vanilla and coconut. Let cool.

(this is a full recipe- you will only use half. I like to freeze the leftovers for another batch later on. I do it so that I don't waste half a can of evaporated milk. Feel free to half it!)

Chocolate Frosting *this recipe has been halved*

1/3 cup cocoa

1/4 cup butter, melted

1 1/2 cups powdered sugar

one half of 1/3 cup milk

2 tsp vanilla

Beat cocoa and melted butter on low. Alternately add the sugar and the milk, mixing well after each addition, ending with the milk. Beat in the vanilla.

(from the Hershey's cocoa package)

Assemble the cookies:

Put a dollop of the topping on each cookie. Drizzle the chocolate frosting on top of the coconut. Store in the fridge, but they taste best at room temperature. Keeps well in the fridge for about a week.

lemon coconut cookies

Lemon Coconut Cookies

1 pkg lemon cake mix (betty crocker is the best)

1 egg

1/3 cup water

Pre-heat oven to 350. Combine all in a medium bowl and beat on medium high until fluffy. Using a cookie scoop, portion out onto greased cookie sheets. Bake for 10-15 minutes, until light brown on the bottom. Let cool. Make filling.

Coconut Cream Cheese Filling

2 8oz pkg cream cheese, at room temp

3/4 cup butter, at room temp

4 cups powdered sugar

1 TB vanilla

3 TB heavy whipping cream

2 cups coconut

Fill cookies:

place about 2 TB of filling on the bottom of a cookie- sandwich with another. Keep in the fridge, but they are best eaten at room temperature.

chocolate coconut cupcakes

Chocolate Coconut Cupcakes

1 pkg Betty Crocker Chocolate cake mix

1/2 cup butter, at room temp

3 eggs

1 1/3 cups water

Place all in medium mixing bowl. Mix on low for 30 seconds, then on medium for 2 minutes.

Portion out into a lined muffin pan using a 2TB cookie scoop, 2 scoops in each one. Bake at 350 for 17 minutes. Let cool.

Coconut Filling

1/2 cup butter

1 8 oz pkg cream cheese

2 cups powdered sugar

1 TB vanilla

1 cup coconut

Cream together butter and cream cheese. Add sugar, mix well. Add vanilla. Stir in coconut.

Chocolate Frosting

2/3 cup cocoa powder

1/2 cup melted butter

3 cups powdered sugar

1 TB vanilla

1/3 cup milk

Add the cocoa to the melted butter and mix well. Alternatley add the sugar and milk, beating well after each addition, ending with the milk. Beat in vanilla.

Putting them together:

After cupcakes have cooled, scoop out the middle of each cupcake. I like to use an apple corer, it's easy to get a perfect cylinder of the middle of each cupcake without destroying it. Be careful not to go all the way down to the wrapper.

Pipe filling into each cupcake, about 2 TB in each one.

Pipe frosting on top of the cupcakes. I used a star tip, and just made a few stars around the filling.

Then I topped them off with a Ferrero Rocher Garden Coconut bon bon. Fancy, right? Well, I found them on sale somewhere, so I grabbed a few boxes. They are hard to find unless there is a candy holiday going on. (christmas, easter, valentines)

(vegan) cinnamon rolls

I used to make these gooey treats with my friend Nathan. We found a regular roll recipe and adapted it for cinnamon rolls. They are delicious!

Cinnamon Rolls

2 cups soy or rice milk
1 cup water

4 TB dry yeast
1/2 cup sugar
1 TB salt
3/4 cup margarine
2 tsp liquid lecithin, or vegetable oil

8 cups flour, divided plus more for dusting

Filling:
2 TB cinnamon
1 1/2 cups brown sugar
1 stick margarine, melted


Pre-heat oven to 400. Microwave milk and water for 3 1/2 minutes, set aside. Using a stand mixer with the paddle attachment, mix 2nd group of ingredients together on low. Add milk, and slowly mix for about a minute. Replace the paddle attachment with the dough hook. Add 4 cups flour, mix until smooth. Add remaining flour, 1 cup at a time. Turn out on floured surface and knead well, or until it's no longer sticky. Place in a medium bowl, place that into a large bowl filled with hot water, and cover with a towel. Let raise for 15 minutes. Punch down, and divide dough in half, then cover one of the halves with a towel.

Roll out the dough into a rectangle. Brush half the butter onto the dough, leaving about a half an inch border all around. Mix the sugar and the cinnamon together in a small bowl. Sprinkle half the filling onto the dough, then press it in. Tightly roll the dough to form a tube. Using a serrated knife, cut off the end, then cut the tube into 1 1/2 inch slices. Place cut side down on a greased cookie pan, leaving room for them to rise. Cover, and let raise for 15-20 more minutes.
Bake for 10-12 minutes. Repeat with the rest of the dough. Makes a little over a dozen rolls.



Frosting: (optional)

1 oz pkg Tofutti cream cheese, at room temp
1 stick margarine, at room temp
2 cups powdered sugar
1 tsp vanilla

Cream together the margarine and cream cheese. Add the sugar, and beat until smooth. Add vanilla. Smear onto cooled rolls.

Store rolls in the fridge.

(vegan) sugar cookies & buttercream frosting

Sugar Cookies

1/2 cup margarine
1 cup sugar
1 1/2 tsp egg replacer
2 TB lukewarm water
3 cups flour
3 tsp baking powder
1/2 cup soy or rice milk
1 tsp vanilla

Pre-heat oven to 375. In a ramekin, mix together the egg replacer and the water. Cream together margarine and sugar. Add egg. Mix in the dry ingredients alternately with the milk, ending with the milk. Beat in the vanilla. Roll out onto floured working surface, and cutout with cookie cutters. For crispy cookies, roll the dough out thin. For soft cookies, roll the dough out so it's almost 1/4 inch thick.



Space the cookies out so that they won't expand into each other while baking. Bake for 8-10 minutes. Don't let the tops of the cookies brown, they are done when the bottoms are lightly browned. Let them cool for about 7 minutes before attempting to move them- you don't want your shapes to break. Let them cool on a wire rack completely before frosting them- you don't want melted frosting!

"Buttercream" Frosting

1 cup margarine

6 cups powdered sugar

6-8 TB soy or rice milk

1 tsp vanilla extract

1/8 tsp almond extract

Beat margarine in a medium mixing bowl until softened. Add 3 cups of the sugar, mix well. Blend in 4 TB of the milk, then add the rest of the sugar. Beat in the extracts. If frosting is too thick, add more milk.

You can add food coloring at this point. Since margarine is not as stable as butter, it's best that you only make pastel colors with this frosting. It also will "melt" a lot faster- so it's best to store the frosted cookies in the fridge until ready to serve.



These cookies are amazing! They taste like the "real" thing!

Enjoy!

(vegan) fresh apple cookies

Fresh Apple Cookies

1 cup butter, at room temp (margarine)

1 cup brown sugar

1 cup white sugar

2 tsp vanilla

4 cups flour

2 tsp baking powder

2 tsp baking soda

2 large apples, peeled and grated

Cream butter and sugars, add vanilla and apple, then dry ingredients.

In a shallow bowl, mix together:

8 TB sugar

1 tsp cinnamon

1/8 tsp nutmeg

Roll cookies in cinnamon sugar mix. Bake at 350 for 10 minutes, or until light brown on the bottom.

I love to drizzle caramel ice cream topping on top of these cookies. Not vegan friendly though...

(vegan) chocolate chip cookies

(photo credit)

Chocolate Chip Cookies

1 cup margarine, at room temp

1/2 cup sugar

1 cup brown sugar

2 eggs ( 3 tsp egg replacer, 4 TB water)

3 cups flour

1 tsp baking soda

1 TB vanilla

1 cup chocolate chips- (semi-sweet or carob, if you like it)

Cream sugars and butter on low until creamy. Add eggs, one at a time. Slowly mix in the dry ingredients. Beat in the vanilla. Add the chocolate chips. Bake at 350 for 10-12 minutes or until lightly browned on the bottom.

If you have any left over, store in a ziplock bag.

(vegan) cheesecake

Many years ago, I was Vegan. It wasn't a "hard" way to live, but I really missed dessert. So I started adapting my Mom's recipes so that I could still eat sweets. Because honestly, all the Vegan "desserts" at the time had ingredients like whole wheat flour and carob. Not really my idea of sweets!

It took 6 months for my mom and I to perfect this recipe. It's really simple, and it's been thoroughly tested and approved by many!

Shortbread Crust

1 stick margarine

1/3 cup sugar

1 cup flour

1 tsp vanilla extract

Pre-heat oven to 350.

Cream margarine and sugar together. Add flour. Beat in vanilla. Press into greased pie pan or springform pan. Bake for 10 minutes- do not brown. Let cool.

Basic Cheesecake

3 pkg Tofutti Better than Cream Cheese, at room temp

3/4 cup sugar

4 1/2 tsp egg replacer

6 TB water, at room temp

1 TB vanilla extract

Combine the egg replacer and the water. Set aside. Beat the cream cheese and the sugar on low until smooth. Slowly add the "eggs", then the vanilla. Pour into crust. Bake at 350 for 35-45 minutes or until the sides are set and the middle wiggles like pudding.

Let cool completely. Cover and let chill for at least 4 hours before serving.

A Favorite Variation:

The most requested and popular cheesecake that I have made is Lemon.

Add 1/4-1/2 cup of lemon juice to cheesecake mixture after the vanilla. Top with Lemon Sauce.

Lemon Sauce

1/2 cup sugar

2 TB cornstarch

3/4 cup water

2 TB margarine

1/4 cup lemon juice

1 TB lemon zest

Combine the sugar and the cornstarch in a small dry saucepan. Add water. Bring to a boil over medium heat, stirring constantly. Simmer for about 2 minutes, or until thickened. Take off of heat. Add lemon juice, zest, and margarine. Stir to combine. Tops one cheesecake. You can also add fresh blueberries to the mix after it has cooled- an amazing summer dessert!

(photo credit)

retro jessica makes an appearance

Years ago, when I was vegan, I started baking. I adapted a lot of my Mom's recipes, so that I could still have dessert. (So today, while having an artistic block in a project that I am working on, I decided to dust off my recipe box and start typing.)

These are the recipes that started it all- I made these over and over again, sharing with friends and family. My love for baking has expanded since then- and so have my skills.

There was a point when I wanted to write a vegan recipe book. It was an ambitious idea, one that was too large for me- I didn't want a year or 2 of my life taken up by it.

So over the next few weeks, I will be posting some of my "old school" recipes. All of them can be made vegan, or in the usual ways. Both of which are (almost) equally delicious.

raspberry swirl cupcakes with raspberry buttercream

Raspberry Puree

2 12 oz pkgs of unsweetened frozen raspberries

1/2 cup sugar

2 TB cornstarch

1 tsp lemon juice (fresh is best)

Place berries in a medium bowl. You can either place them on the counter to defrost, or in the fridge overnight. Once thawed, put the berries in a fine colander or sieve over a bowl and mash the berries until all the juice is out, and there are only seeds left. Chuck the seeds.

In a small saucepan BEFORE putting the pan on the stove, combine the puree with the cornstarch, stir well. Bring to a boil over medium heat, stir constantly for 2 minutes or until desired consistency is reached. Take off of heat, and add the lemon juice.

Let cool before using, but not in the fridge- it will gel up quite a bit in the fridge, and it needs to be syrup consistency for the following recipe.

Raspberry Swirl Cupcakes

1 pkg vanilla cake mix (betty crocker is the best)

1 stick butter, at room temp

1 1/4 cups water

3 eggs

2 TB raspberry puree

1 TB vanilla

pink food coloring

Preheat oven to 325. Line muffin tin with liners.

In a medium mixing bowl, mix all ingredients on low for 30 seconds, then on medium for 2 minutes. Add food coloring to desired pink-ish hue is achieved.

Portion 4 TB into each cupcake liner. Put about 1/4 tsp of raspberry puree in middle of each cupcake. Swirl into batter with a toothpick. Bake for 17 minutes.

Let cool. Make frosting.

Raspberry Buttercream

2 sticks butter, at room temp

1 TB light corn syrup

1 TB vanilla

4 TB raspberry puree

4 cups powdered sugar

1/4 cup heavy whip

Cream butter on high for 3 minutes. Slowly add vanilla, corn syrup, and puree. Whip until combined. Add the sugar in 2 parts, on low speed. Pour in the heavy whip, and whip on high for 3 more minutes so the frosting is fluffy and delicious.

Pipe onto cupcakes, (I used a big star tip). Stick them in the fridge until ready to eat.

Nom nom nom.

Yum!

Cherry Cobbler

1 stick butter, room temp

1/4 cup sugar

1/2 cup brown sugar

1 egg

1 cup flour

1/2 tsp baking powder

3/4 tsp cinnamon

1/2 tsp vanilla

1 can of cherry pie filling

In a small mixing bowl, cream together butter and sugars. Beat in egg. Add the dry ingredients, then the vanilla. Spoon some of the batter into the bottom of a pie dish. Pour cherries on top. Spoon the rest of the batter on top. Sprinkle cinnamon & sugar on top.

Bake at 350 for 45 minutes.

Serve with Snelgrove's canadian vanilla ice cream. Yum!

Spaghetti

Growing up, we had spaghetti once a week. Usually on Monday's. It's Loo-loo's favorite and luckily for me, Danny's favorite too.

So Danny and I continue the tradition spaghetti- once a week. Usually on days that I don't feel like making anything else- it's easy, fast, and we love it!

3/4 pkg spaghetti noodles (less or more, depending on how hungry you are)

1 can tomato sauce (We like S&W organic from Costco)

1/2 pkg McCormic Thick & Zesty Spaghetti sauce mix (heaping 1/8 cup)

1 TB Newman's Own Balsamic Vinaigrette Dressing

shredded mozzarella cheese

In a small saucepan, combine tomato sauce, spices and dressing. Set it on low, and stick a lid on it.

Meanwhile, in a medium saucepan, bring salted water to a boil. Add noodles, and cook for 12 minutes, or until al dente. Drain.

Sprinkle with cheese, and pour sauce on top. Enjoy!

creamy chicken corn chowder

I got this recipe from my friend Kim. It's her favorite soup, and it's now Danny's too!

My changes are in purple.

*Creamy Mexican Chicken Corn Chowder

3 chicken breasts, diced (4 chicken breasts, cooked and shredded)

1/2 cup chopped onions (I put mine in the food processor)

1-‐2 cloves minced garlic

3 Tbsp butter

2 chicken bouillon cubes

1 cup hot water

1/2 to 1 tsp ground cumin

( 1TB smoked paprika, 1 TB Mexican chili powder)

2 cups half and half

2 cups shredded Monterrey Jack cheese

1 (14 3/4oz) cream style corn (1 bag frozen corn, thawed. I put 2/3rds of it in the food processor with a few TB of half & half)

1 (4 oz) can diced green chilies, undrained

1/4 tsp Tabasco sauce (pinch of red pepper flakes)

1 medium tomato, chopped (no tomato)

fresh cilantro (optional)

Tortilla strips

In a dutch over or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro if desired.

Notes:

*This is the base recipe that I start from, but I always tweak it and do things differently every time.

The last few times that I have made it, I cheated and just used a Costco Chicken that I shredded and added to the soup base. Its super easy, less messy and really yummy, but I have made it both ways and it's always great.

I also add some cilantro into the soup at the end of the cooking instead of just as a garnish.

Also, I like a little bit thicker soup so I make a roux using 2Tbsp butter and 2Tbsp flour, microwave it, stir it up and add it to the soup to thicken it.

Massaman Curry

(or Chicken with Peanut Curry Sauce)

2 T canola oil

1.5 lbs boneless, skinless chicken, cut into 1” pieces

salt and pepper

vegetables of choice, fresh or frozen (I use carrots and red potatoes and I usually par-boil them just a bit)

Peanut Curry Sauce:

1.5 cups coconut milk ( I use light)

1/2 cup chicken broth (I use low-sodium)

1/3 cup peanut butter

2 T packed brown sugar

2 T lime juice

1 T red curry paste

Dry Roasted Peanuts * optional (you can easily tweak this sauce, if you like your curry spicier, sweeter, etc)

In a large skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to hot oil: cook about 5 minutes or until cooked through, stirring occasionally. Add whatever vegetables you like. Cook and stir 3 minutes more.

Meanwhile, whisk together ingredients for Peanut Curry Sauce in a medium bowl. Pour into skillet over chicken and vegetables, stirring to combine. Bring to a boil, then reduce heat; simmer for 10+ minutes or until vegetables are to desired tenderness.

Serve with Coconut Rice

Coconut Rice

1 cup white rice (I use calrose)

1 cup chicken broth (low sodium)

3/4 cup coconut milk

2 T lime juice

1/4 cup flaked coconut, toasted

You are basically just making white rice as directed, but using the above liquids rather than water. While the rice is cooking toast the coconut in a dry skillet over medium heat, stirring occasionally until golden brown. If you have a rice cooker, it makes it easier... but the stovetop works fine too.

Add toasted coconut to the rice and fluff just before serving.

Enjoy!

* I used regular coconut milk, and organic chicken broth. I also added some red pepper flakes to the sauce for a bit more spice.

I used yams instead of carrots because Danny does not like carrots- and I used red, golden and purple fingerling potatoes- and they were perfect!

Recipe from Kim's Kitchen.

and, I did NOT take that photo. I found it.

mayan chocolate cupcakes

Pre-heat oven to 350. Put liners in a cupcake pan.

2 cups flour

2 tsp cinnamon

1/2 tsp salt

1 1/2 tsp baking soda

6 TB cocoa powder

Mix together in a small mixing bowl, then add 3/4 cup mini chocolate chips, and set aside.

4 TB brown sugar

1/2 tsp cinnamon

Mix together in a small bowl and set aside.

1 stick of butter, at room temperature

1/2 cup sugar

3/4 cup brown sugar

Mix well, then add:

3 eggs

Beat until light and fluffy, about 2 minutes. Then add:

1 TB vanilla

1/2 cup sour cream

Mix until well combined. Gently add:

3 cups of finely grated zucchini

Add flour mixture to other mixture, and beat on low until just combined.

Portion batter into cupcake liners, then sprinkle with topping mixture. Bake for 17 minutes. (cupcakes are done when a toothpick inserted into the middle comes out clean.)

Cool on a rack.

Chocolate Cinnamon Frosting:

1/4 cup butter, melted

1/3 cup cocoa powder

2 tsp cinnamon

2 cups powdered sugar

1 TB vanilla

2 TB + 2 tsp milk

Mix butter, cocoa, and cinnamon together. Add 1 cup of sugar, mix well. Add half of the milk, mix well. Add the remaining cup of sugar, then the rest of the milk and the vanilla. Beat on high until light and fluffy.

Drizzle over cooled cupcakes. Keep in fridge, but they taste better at room temperature.

*I have been craving my favorite ice cream, Hagen Daaz Mayan Chocolate, but they don't make it anymore. I decided to try and make some cupcakes to satisfy my craving. Haven't quite embarked on that adventure yet. Until...

My friend Kim made Chocolate Zucchini Bread and brought it to work, and yesterday I dug into it. My first bite instantly reminded of my favorite ice cream, and I had an ah-ha! moment. This was it! So I adjusted the recipe to my liking, and made cupcakes!