Dark Chocolate Cupcakes (with Chocolate Buttercream Icing)

The Mission:

• To make something chocolatey to bring to my best friend's birthday party. And instead of baking a cake, I figured I'd do something different and make cupcakes. And since box cupcakes are easy and boring, I figured I'd try out a new recipe. I chose this recipe from my America's Test Kitchen: Family Cookbook. I fell back on my favorite website - recipezaar.com - for the icing.

The Ingredients:

• 2 sticks butter
• 4 oz. bittersweet chocolate, chopped
• 1 cup cocoa powder
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups sugar
• 1 cup sour cream
  The Instructions:
• Microwave the butter, chocolate, and cocoa powder together, whisking often, until melted and smooth (took me about 4 minutes). Set aside to cool. Combine the flour, baking soda, baking powder, and salt together in a small bowl and set aside. In a large bowl, wisk the eggs and vanilla together, slowly whisk in the sugar until combined. Stir in the cooled chocolate mixture. Sift in half of the flour mixture, stir in the sour cream, and sift in the remaining flour mixture. Line two muffin pans with cupcake liners and fill about two-thirds full. Bake in a 350* preheated oven for 18 minutes or until done. Let cupcakes cool and ice as desired.

The Icing:

• 1/2 cup butter - softened
• 2 2/3 cup confectioner's sugar, sifted
• 1/3 cup half and half cream
• 1 1/2 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder, sifted

Cream the butter in a small bowl. Blend in the cocoa powder, vanilla, and the confectioners sugar alternately with the cream. Beat with an electric mixer until the desired consistency. If needed, add a more cream. Click here for the Recipezaar link!

The Results:

Well - I thought they turned out good. Though I have to admit, it was waaaaaay too much work for something that wasn't just absolutely fantastic. So I probably won't make these again. The idea of a dark chocolate cupcake went over very well, though.

The Reviews:

I had my husband test them out before I took them to the party. He said that they were too bitter. Obviously he doesn't really care too much for dark chocolate. He made sure to tell me that it was a personal preference and that he wasn't implying that my cupcakes were awful. He said they were "hoity toity." hahaha. I got a big laugh out of that :) Everyone else who tried one liked them..... one person said they were very rich. Dad gave me his honest opinion and told me they were slightly on the dry side, but that he and Mom enjoyed them regardless. So this recipe isn't a winner, but it wasn't a total loss either.

Gingerbread Pumpkin Trifle

The Mission:
To make a smashingly fantastic dessert to take to Mark's parents house since they had graciously invited us over for Thanksgiving lunch. I wanted to make something a little bit fancier than a traditional pumpkin pie (though I love pumpkin pie dearly!), so when I came across this recipe listed in the Taste of Home Thanksgiving 2009 booklet, I knew it would be perfect.



The Ingredients:

• 1/2 cup shortening
• 1/3 cup sugar
• 1 cup molasses
• 1 egg
• 2-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 3/4 cup hot water

Filling/Topping:

• 2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 cups heavy whipping cream
• 1/3 cup sugar
• 1 teaspoon rum extract

The Instructions:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form. Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving.

The Result:
Oh wow! It was fantastic. I loved it.... though I think that I might use a little less rum extract in the whipping cream next time. Though everyone else thought it was delicious just the way it was. It turned out really pretty, too. Which is always a plus when I'm taking a dessert somewhere for a special occasion.

The Reviews:
This dessert got RAVE reviews. Everyone who tried it told me how amazing it was. I am so pleased with myself :) It was definitely worth the effort to make all of this from scratch. This will be a dessert I make every year for sure!

Stir Fried Rice

The Mission:
To make stir fried rice for my husband since he's never had it homemade before. I had to head over to Mom's to copy down her recipe since I apparently didn't have it. Though her recipe is more of a guide line than an actual set-in-stone procedure, it's good to have the basics. For the veggies, I like to use frozen peas, carrots, and corn, though any veggie choice is fine. Fresh grated ginger is preferred, but powdered is fine if that's all you have on hand. Oh - and serving it with egg rolls or spring rolls is quite nice ;)

The Ingredients:

• 3 cups cooked, chilled rice
• 2 eggs, beaten
• 1/2 lb deli sliced ham, cut into strips
• 2 cups veggies - your choice
• 1 Tbsp cooking oil - I use peanut
• 1 tsp toasted sesame oil
• 4 Tbsp soy sauce - add more if needed
  
• 2 Tbsp fresh grated ginger OR 3 Tbsp powdered
• 2 - 3 dashes ground red pepper (optional and to taste)

The Instructions:
Spray a medium sized skillet with cooking spray and set on medium heat. Pour in the beaten eggs and tilt the pan until it forms a thin layer. Cook for a few minutes or until the egg is set. Invert the skillet over a cutting board to remove egg; cut egg into short narrow strips and set aside. In a large skillet, heat the oils. Stir-fry the veggies for 2-3 minutes or until warm. Add the rice, ginger, soy sauce and red pepper. Stir-fry for 3-5 minutes or until heated through. Stir in the egg strips and ham. Serve hot.
The Results:
It didn't turn out quite as good as Mom's.... probably because I had to use powdered ground ginger instead of fresh. Oh well. I will be sure to add ginger to my grocery list next week! I think I might've added a bit too much ground pepper, since the rice had quite a kick to it. But it was delicious regardless. I'm pretty pleased with how it turned out, considering I've never made it before.

The Reviews:
My husband LOVED it. Thank goodness! It's never a fun night at our house when he doesn't like my cooking.... no one ends up happy. I have a feeling I'll be making this quite often for the next little while. That's what usually happens when he likes a new recipe ;)

Pot Roast

The Mission:
Make Pot Roast.... 1 - because we have a ton of venison pot roast in the freezer.... 2 - because I love it.... And sometimes I just need to make what I want and not care too much what the husband says ;) I know he's not a fan of Pot Roast, but I'm pretty sure he can deal with eating it once or twice a year! It can't possibly be that bad.

The Ingredients:

• 3 lb pot roast (beef, venison, whatever)
• 2 Tbsp cooking oil
• 3/4 cup water
• 1 Tbsp Worcestershire sauce
• 1 tsp instant beef bullion granules
• 1 tsp dried basil, crushed
• 1/4 tsp salt
• 2 medium potatoes, peeled and cut into bite sized pieces
• 1 lb carrots, peeled and cut into bite sized pieces
• 2 small onions, cut into wedges
• 2 stalks celery, cut into bite sized pieces (optional)
• 1/2 cup cold water
• 1/4 cup all purpose flour
• Black pepper (optional)
  

The Instructions:
Trim fat from meat. In a 4-6 quart pot brown roast on all sides in hot oil. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt in a small bowl. Pour over the roast and bring to a boil. Then reduce heat and simmer covered for 1 hour. Add potatoes, carrots, onions and celery to the pot, return to a boil. Reduce heat and simmer covered for 45 - 60 more minutes or until everything is tender. Transfer the meat and veggies to a warmed platter and cover with foil, reserving juices in the pot. For the gravy - whisk the 1/3 cup of flour into 1/2 cup of cold water until no lumps remain. Stir into the juices is the pot. Cook and stir over medium heat until thick and bubbly. Add black pepper if desired. Serve the gravy with the meat and veggies.

The Results:
I think it turned out fantastic. Of course, I forgot to photo document how fantastic it turned out.... so you'll just have to take my word for it. The roast was perfectly tender, and the veggies turned out superb! I did add a bit of extra flour than the recipe called for in order to get my gravy to the desired consistency, but sometimes it happens.

The Reviews:
The husband ate it, and admitted that it tasted fine.... but did remind me that it's not his favorite and he really didn't want it again any time soon. Boo. It's always disappointing to me that he doesn't fawn over everything I make, though it's to be expected. My coworkers who saw my leftovers thought it looked and smelled fantastic, though. That's always a nice ego boost :)

Mom's Meat Loaf

The Mission:
Make meat loaf for dinner because I've been craving it lately. I use my Mom's recipe, which I've been eating since childhood, though I omit the celery and substitute onion powder for the diced onions. My husband prefers it that way, and if he's going to eat it, he has to like it. I love to top mine with Piquant sauce (recipe at bottom), but the husband prefers his with boring old ketchup.

The Ingredients:

• 1.5 lbs ground lean ground beef (or venison)
  
• 2/3 cup dry bread crumbs
  
• 1 cup milk
  
• 2 slightly beaten eggs
  
• 1/4 cup chopped onion (optional if you have a picky eater)
  
• 1 tsp salt
  
• 1/8 tsp black pepper
  
• 1/4 tsp dry ground mustard
  
• 1/4 tsp poultry seasoning 1
  
• Tbsp Worchestshire sauce
  
• 2 Tbsp chopped celery (also optional)

The Instructions:
In a large bowl, mix all of the ingredients with your hands until combined. If the mixture doesn't seem firm enough to form a loaf, add 1/2 to 1 cup of Quaker Oats. Place the meat into a loaf pan and pack down tightly. Form the meat into a loaf shape (higher in the middle and lower on the edges) and place in a preheated 350*F oven. Bake for 1 hour and 15 minutes, or until the meat is done. Serve with Piquant Sauce, ketchup, or mustard if desired.

Piquant Sauce:
Combine together the following ingredients: 3 Tbsp brown sugar 1/4 cup ketchup 1/4 tsp ground nutmeg 1 tsp dry ground mustard Then heat in the microwave for 30 second increments, stirring inbetween, until warm.

The Results:
I left out the chopped onions and substituted onion powder for my picky eater. It's important to use lean ground beef or else the meatloaf will be very greasy. I've also tried this recipe using ground venison with fantastic results. My husband shared some of his leftovers with a coworker, who just raved about how good it was :)

The Reviews:
Though my husband griped about the meatloaf a bit before hand, he dug right in and cleared his plate. Then he had seconds. Then he ate all of the leftovers. Apparently leaving out the celery and diced onions really made this meatloaf tasty to him. I'm thrilled. Unfortunately, he hid the camera so I couldn't take any more pictures :(

Venison BBQ

The Mission:
To use some of our ample supply of venison to create a hearty meal on a cold, cold Monday. I wanted to make something especially comforting since this particular Monday happened to follow a four-day weekend :) Pulled venison barbeque happens to be a favorite of my husbands, and it was his Dad that told me how to make it. My father-in-law has some very yummy ideas for wild fish and game.

The Ingredients:

• 1 venison roast water
• 1 or 2 tsps of salt
• liquid smoke - optional
• your favorite barbeque sauce

The Instructions:

This is extremely simple to make. I place the roast into my crockpot. I cover the roast with water and add about a tsp or two of salt. If the mood strikes me, I'll add some liquid smoke to the water as well... just a few dashes. (I skipped that step this time.) I'll set the crockpot on low for about 20 hours, since I usually put the roast in the night before. 8 hours on low is just fine if you prefer to assemble the goods in the morning. 30 minutes prior to dinner time, remove the roast from the crockpot, placing it in a glass baking dish. Discard any bones or fatty things from the meat, then use two forks to pull the meat apart until it is in bite-sized pieces. It will look kind of shredded. Serve immediately with your favorite BBQ sauce and side dishes.

The Results:

Delicious as always. Someday I plan on making barbeque sauce from scratch and seeing how it turns out. I served this particular meal with green beans - frozen for me and canned for him, and his favorite biscuits. As an added bonus, I use the leftover 'broth' from the crockpot to moisten up the dog's food. They adore it, and it's pretty healthy once you drain off the little bit of fat. We usually add water to their food anyway, so I consider this to be a special treat for them and a way to recycle for me. This roast yielded about 2 quarts or so of broth.

The Reviews:

I thought it tasted fantastic, my husband was really happy, and I believe the dogs were just thrilled :)

Weekly Menu: January 3 - 8, 2010

I have become complacent in my meal planning and rarely cook any new concoctions.... and even though I tried new things over the holidays, I was too lazy and too busy to spend much time documenting and blogging about them. Oh well! There's always next holiay season :) But for now, there's the start of a new year and a new plan....

In an attempt to get my life back on track, become more organized, and rekindle my love for my kitchen, I'm working hard at menu planning for each week. This ensures that the grocery shopping will be productive, that I won't be stressing out each day over what to make for dinner, meats will be thawed & marinated on time, fresh veggies will not go to waste, and I can generally keep things calm and effective in the kitchen.

So for this week, I have planned on the following meals:

Sunday 1/03/2010:
Shake 'n' bake chicken, frozen peas, fresh carrots, and sauteed potatoes.

Monday 1/04:
Pulled venison BBQ, green beans, and biscuits.

Tuesday 1/05:
Seasame ginger chicken breast, broccoli, and rice with soy sauce.

Wednesday 1/06:
Meatloaf, pinto beans, and california blend veggies.

Thursday 1/07:
Roasted pork loin, butter beans, and steamed cabbage

Friday 1/08:
Venison pot roast with potatoes and carrots (new recipe!), green beans, and a fun dessert... maybe pumpkin custard....