I love a good cupcake. There is something about a fluffy, decadent, sinful piece of heaven that makes me want to melt and immediately cheat on an otherwise healthy day of eating. And you know what? It’s worth it. Every. Single. Time. No regrets – ever. The one time I don’t like to buy those delicious cakes is when I need to bring a lot of cupcakes. A couple of dozen cupcakes can cost a pretty penny which is why I LOOOOOVE this recipe for Extreme Chocolate Cupcakes. It is moist, delicious and you won’t believe how easy they are to whip up.
The best thing about this cake is that you can dump everything into a bowl and let the mixer do the work. There is no butter to cream or no liquid and flour mixture that needs to be mixed alternately. It is so, so simple. When baking or cooking anything for a crowd this is a huge bonus for me. The cake uses oil instead of butter which keeps the cake from being too dry which is the ultimate killer when it comes to any kind of cupcakes or cake. My favorite way to top these cakes is with my basic buttercream frosting that you can find here. This is the perfect combination of fluffy cake topped with a creamy, sweet frosting.
So, this is my secret to baking delicious cupcakes for a crowd or anytime you are having a cupcake craving for that matter. Even though this recipe is simple nobody will ever guess…they are that good. Try making these, you won’t regret it.
The combination is so simple, yet so delicious and as the title reads, it is calorie free. 🙂 So drumroll….the secret is Crystal Light Lemonade. Not only does this make this drink almost calorie free, it makes it crazy good and taste just like the Starbucks Passion Iced Tea Lemonade.
Sorghum, Lentil and Brie Salad with Orange Maple Vinaigrette – so yes, I know this is a mouthful, however I feel like each flavor is integral which is why I included all of these ingredients in the title. I felt it was important to give you an idea of all the deliciousness that is packed into this mouth watering salad. I must re-iterate…this salad is mouth watering.
First I need to start with what exactly sorghum is. Up until about a month ago I had no idea that this grain even existed. I came across an article when going through my Flipboard that was titled, “Could 2017 be the breakout year for home-grown ancient grain sorghum?” I highly recommend reading it, the article is very informative and describes the many health benefits. A brief run down is that this grain is gluten-free, non GMO, rich in fiber, protein, iron magnesium and B6. Sorghum also has a delicious, slightly nutty flavor and I would compare the grain to Israeli couscous.
Sorghum has one major drawback – it takes a while to cook, one hour to be precise. I usually cook this over the weekend while I am milling around the house and keep it in the fridge to eat for lunch or if I want to make this salad. Generally I am in a mad rush with everything so if I don’t cook this ahead of time, this salad is not getting made. That said, if the sorghum is cooked, this dish will come together in a flash.
Date Sweetened Chocolate Chip Cookies. Stay with me here…I was not a believer – at all. When it comes to chocolate chip cookies I am a purist. Butter, sugar (the good stuff – think C&H), brown sugar and all-purpose white flour is the direction my cookies go. So, the unhealthy kind is where my head is at. While I still adore chocolate chip cookies, especially my tried and true all-time favorite recipe that you must try (click here), these Date Sweetened Chocolate Chip Cookies are an awesome and healthier alternative.
This Chicken and White Bean Chili from Neiman Marcus is freaking awesome! For some reason, I am not sure why, I have neglected the Neiman Marcus cookbook for the past six months and am so glad I dusted it off. The chili recipe I am highlighting here is awesome, however there are countless, delicious recipes still to share. Not only is this a one-pot wonder delicious, it is easy to make and comes together quickly.
The chili is pretty simple to make and likely contains many ingredients you already have on hand. Three cups onions are used to start this chili followed by some garlic and a myriad of spices. The rest is made up of cannellini beans, shredded chicken and all the garnishes your heart desires. I need to add that the one part of this recipe that could become time consuming is the shredded chicken. Sometimes I will buy a roasted chicken from the grocery store and other times I will roast some chicken in the oven. Either way works, but if you have to cook the chicken, this will definitely add to the overall time it takes to pull this chili together. Personally I love my chili spicy, however my hubby prefers a milder version so I add a ton of crushed red pepper and Sriracha to finish mine off.