Sweet & Savory ~~ Red Velvet Candy Cane Cupcakes

If you're asked to bring the dessert to your Christmas family gathering, office party, or neighborhood caroling group, these super moist, ultra chocolaty cupcakes are sure to please!

STEP 1 INGREDIENTS & INSTRUCTIONS:

• 1/2 cup butter, softened to room temperature
• 2 cups granulated sugar
• Combine and mix until light and fully
• Add 4 large eggs to mixture, one at a time

Add the following and mix on low setting of your mixer:

• 2 Tbsp. & 2 tsp. red food coloring
• 1/2 tsp. Vanilla
• 1 Tbsp. & 1 tsp. distilled white vinegar
• 1 1/2 cups buttermilk

STEP 2 INGREDIENTS & INSTRUCTIONS:

While the above listed ingredients are being thoroughly blended on the low setting of your mixer, place the following dry ingredients inside a large bowl and gently whisk together before adding to the liquid mixture:

• 8 Tbsp. Dark Cocoa powder
• 1 tsp. salt, optional
• 2 2/3 cup cake flour
• 3/4 tsp. baking soda
• 2 tsp. baking powder

STEP 3 INSTRUCTIONS:

• When mixture is thoroughly blended, fill paper baking cups 2/3 full.
• Bake in 350 oven for approximately 18 minutes if using a dark non-stick pan.  
• You may have to bake for 2-3 minutes longer if using an aluminum pan.
• Test the centers of the cupcakes with a toothpick to make certain they are cooked completely through.

STEP 4 INSTRUCTIONS:

• Cool to room temperature on cooling racks and frost with your choice of frosting.
• I prefer the cream cheese variety with these cupcakes as I deem it really enhances the flavor.

FROSTING RECIPE:

• Mix the following ingredients in mixer bowl on medium speed until thoroughly blended:
• 2 1/4 cups powdered sugar
• Dash of salt, optional
• 1/2 cup butter, softened to room temperature
• 1 - 3 to 4 oz. cream cheese, softened to room temperature
• Zest of one lemon
• 1 Tbsp. lemon juice
• You may need to use a little hot water or additional lemon juice to achieve the desired spreading consistency of the frosting.
• Decorate with sprinkles, candy canes, or something else of your choice.
• Recipe yields approximately 2 1/2 dozen cupcakes.

The combination of the sweet & tangy in these luscious cupcakes and the frosting is scrumptious!  

Happy Baking & Desserting!

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Sweet & Savory - Triple Layer Chocolate Lovers Delight

Calling all chocolate lovers!  This triple layer delight is sure to delight. It's a tad labor intensive to prepare, but well worth the time and effort.

CAKE INGREDIENTS:

• 1 cup unsalted butter, softened to room temperature
• 2 1/2 cups granulated sugar
• 4 eggs
• 2 1/4 cups flour
• 1 tsp. salt, optional
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 cup unsweetened cocoa powder
• 2 cups hot water
• 2 tsp. vanilla
  

INSTRUCTIONS:

• Place cocoa powder in a 2 cup glass measuring cup.
• Heat water to boiling and blend thoroughly with cocoa powder.  Set aside.
• Mix butter until creamy.
• Add granulated sugar and beat with mixer until thoroughly blended.
• Fold in eggs.
• In a separate bowl, combine the flour, salt, baking soda and baking powder.
• Add the flour mixture and cocoa powder/water mixture alternately to the butter mixture.
• Mix at low speed on mixer until blended.
• Add vanilla.
• Pour batter into three 9 inch round cake pans that have been lined with wax paper which sides and bottoms have been sprayed with Baker's Joy or some other brand of non-stick baking spray with flour.
• Bake at 350 degrees for approximately 24 minutes or until a toothpick inserted in center comes out clean.
• Cool in cake pans on cooling racks for 10 minutes.
• Remove cakes from pans.
• Cool completely on cooling racks.

FILLING FOR BOTH LAYERS:

• 1/4 cup powdered sugar, approximately
• 2 tsp. vanilla
• 1 cup heavy whipping cream

INSTRUCTIONS:

• Whip heavy cream and vanilla until foamy as you gradually add the powdered sugar.
• Whip until soft peaks form.
• Chill while you prepare the frosting.

FROSTING;

• 2 1/2 cups confectioner's sugar, approximately
• 3/4 cup butter
• 1 cup semi-sweet chocolate chips
• 1/2 cup half & half

INSTRUCTIONS:

• Place butter, chocolate chips, and half & half in double broiler.  
• Melt ingredients in double boiler using medium heat and stirring until well blended.
• Remove from heat.
• Add confectioner's sugar.
• Place top of double broiler in a large bowl of ice water.
• Mix at low speed with hand mixer until frosting starts to hold shape and loses its glossy texture.
• You may need to add a titch more half & half to achieve the frosting spreading consistency you desire.

FINISHING THE CAKE:

• Select your cake serving plate or platter.
• Gently brush crumbs from each layer of the cooled cake.
• Place first layer of cake onto platter.
• Spread 1/2 of whipping cream mixture on top of first layer.
• Place second layer of cake on top of whipped cream mixture.
• Spread second layer with remaining whipped cream mixture.
• Using a sturdy thin spatula, start on the sides of the cake, and spread frosting evenly all the way around the cake.
• Spread remaining frosting on top of cake.
• Chill prior to serving.
• Refrigerate left over cake if you have any left over!

This is the perfect dessert for the holidays which will be a nice compliment to any entree.

If you are a chocoholic, I would love to hear your opinion regarding this cake recipe.

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Sweet & Savory Thursday ~~ Sundae Pie

There are desserts, and then there are desserts. This one has been around for decades, but is still an all time family favorite.  Every now and then it's okay to set aside your calorie counter.  You will need to do that for this recipe, too!

• STEP 1:
• Mix and spread in a 9 x 13 inch baking dish and bake at 325 degrees for 30 minutes:
• 2 cups flour
• 1 cup chopped pecans
• 1 cup butter (mix in with pastry blender or fork)

Remove from oven and place baking dish on cooling rack.  Cool to room temperature.

• STEP 2:
• Mix together and spread onto cooled crust:
• 8 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 cup whipped cream or cool whip  (if you whip the cream in a mixer, make sure to measure it after whipping)

• STEP 3:
• Mix together and pour over ingredients of Step 2:
• 1 large package vanilla instant pudding
• 1 large package chocolate instant pudding
• 4 cups milk

• STEP 4:
• Spread whipped cream or cool whip over the top and sprinkle with chopped pecans.

Serve with a nice cup of coffee or tea.  Enjoy!

Happy Reading & Eating.

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Sweet & Savory Thursday ~~ Guest Food Blogger Anna Crisman

As a Christian wife and mother, it is my desire to inspire and encourage you with the richness of God’s many blessings! At LifeBellissima.com, I blog on a variety of topics that are near and dear to my heart — family life, homeschooling, organic food/recipes (which of course includes chocolate!) and our many adventures in the country with a tabby cat, several rabbits, and seven Rhode Island Red hens!

I love the flavor of candied pecans as well as the combination of chocolate with pecans, so I’ve tried to incorporate all three flavors into this new muffin recipe. These are great for a snack, light dessert or sweet breakfast. I hope you’ll give them a try and let me know how you like them!

Honey Pecan – Chocolate Chip Muffins

*I prefer to use all organic ingredients

1 cup pecans, finely chopped or pulsed in a food processor

1/4 teaspoon cinnamon

1 Tablespoon coconut sugar

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

2 eggs

1 cup vanilla almond milk

2/3 cup raw honey

6 Tablespoons coconut oil, softened

1 Tablespoon vanilla

3/4 cup chocolate chips

-Preheat oven to 375 degrees Fahrenheit

-In a food processor, pulse together the pecans, cinnamon and coconut sugar. You can also finely chop the pecans and mix together in a small bowl.

In a food processor, pulse together the pecans, cinnamon and coconut sugar. You can also finely chop the pecans and mix together in a small bowl.

-In a stand mixer, with a hand mixer or by hand, gently whisk together the eggs, vanilla almond milk, honey, coconut oil and vanilla until combined.

-Gently blend in the flour, baking powder and salt until incorporated into the wet ingredients.

-Gently fold in the pecan, cinnamon, coconut sugar and chocolate chips by hand.

-Fill muffin liners or cases approximately 2/3 full, and bake for 13-15 minutes or until toothpick comes out clean.

-Garnish with chopped pecans and shaved chocolate, if desired.

Enjoy!

Please stop by Anna's blog and take a tour:  http://lifebellissima.com

Happy Eating & Reading!

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