Wednesday, February 19, 2014

Red velvet layer cupcakes with Chocolate chip cheesecake and ganache

This dessert was everything I wanted plus more! It was so rich you had to have a cold glass of milk to wash it all down! And they were in great little serving sizes that just made it all the more fun!

For the cake:

1 box red velvet cake mix

3 eggs

1/3 cup butter melted

3 T unsweetened cocoa powder

1 3oz box of chocolate fudge pudding

4 oz of Greek yogurt

1/2 C milk

Heat oven to 350 degrees. Line cupcake tin with really high side paper liners.  I found some cute flower shaped ones at a local craft store and that's what I used.

I beat  all of these ingredients in a large bowl and fill muffin liners about 1/3 full. Bake till puffed in the middle or cake tester comes out clean. About 10 minutes.

Remove from oven and let cool.

For the cheesecake:

12 oz. of cream cheese

1/2 C sugar

1 large egg

1/4 C sour cream

2 T lemon juice

1 t vanilla

Beat cream cheese and sugar till fluffy. Add sour cream and beat it in then your egg and lemon and vanilla. Don't over beat. 

When cupcakes are cool place about 2 full tablespoons of cheesecake mixture on top of cake part. And spread flat. Place back in the oven just till cheesecakes are set. 10-12 minutes. Pull out of oven and let cool on a wire rack completely.

For the ganache:

1 C of heavy whipping cream 

A heaping cup of good quality chocolate chips. I like ghirideli ....either bittersweet or semisweet. 

Place whipping cream in small pot and heat till very hot but not boiling. Removed from heat and pour in chocolate chips and let set till melted. Whisk together and let cool a little . Spoon over top of cheesecake and set in fridge for three hours or overnight. 


Monday, February 10, 2014

Peanut butter chocolate muffins (low fat, no oil, high protien, and whole wheat)

After a wild day like today there were only two options. Take a three mile run or bake something and I fell into the later because of the nasty weather outside. So taking my diet into a little consideration I thought I'd try this out and see what happened. Well greatness was born! It satisfys that PB and chocolate craving without blowing your calories for the day! Here's how it's done:

2 large very ripe bananas mashed

2 egg whites

1/2 C sugar

2 tsp vanilla

3/4 C Greek yogurt

1/2 C all purpose flour

1/2 whole wheat flour

1/4 C unsweetened dark cocoa powder

1/4 C unsweetened cocoa powder

1 tsp baking powder

1/2 tsp salt

1 tsp baking soda

3/4 C dark or semi sweet chocolate chips

1/2 C melted creamy Jiff peanut butter

Peanut butter or chocolate chips to sprinkle on top

Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners.

In a mixer place mashed bananas. Add sugar, eggs ( you can use the whole egg if you'd like. Using  the white just makes it a little less fat) , vanilla, and yogurt and mix well. Sift all the dry ingredients  together in a bowl. Turn mixer to low and add the dry ingredients just till mixed. Stir in the 3/4 c chocolate chips. 

Warm peanut butter in microwave till smooth and melted.

 Place muffin mixture into muffin cups and fill almost full. Spoon a tablespoon of peanut butter and swirl in. Dibble a few chocolate or peanut butter chips on top. Place in oven and bake  about 20 minutes or until centers have proofed up! 


Sunday, February 2, 2014

Buffalo chicken bites

My youngest son insisted on buffalo wings for the Super Bowl party. I love wings myself but had just made a Siracha wing last week and didn't want to do the wing thing again. So I got to thinking......and  I decided this was a better alternative with out all those little wing bones to deal with! Boy they were a huge hit! Give them a shot. This recipe too easy!

2 boneless skinless chicken breast

3 T tobasco sauce

Salt & Pepper

Onion and garlic powder

1/4 c dry white wine

1/2 C hot wing sauce ( I used Moore's hot wing sauce)

1 block of cream cheese

4-5 oz crumbled blue cheese

6 Green onions chopped

1 package of wonton wrappers

 Swirl oil in a pan and heat on med-high. Season chicken breast with tobasco hot sauce, salt, pepper, garlic and onion powder. Cook in pan 4-5 minutes on each side then as the bits in the pan begin to brown pour in dry white wine and let simmer till almost evaporated. Let chicken sit in juices and cool for about 30 minutes. Shred chicken into a bowl and place hot wing sauce and cream cheese. Stir till combined well. 

Heat oven to 350 degrees. Spray a muffin tin with nonstick spray and place one wonton wrapper into each cup. This recipe will make about 24. Bake the cups for about 8 minutes just till they begin to brown. 

Place about two Tablespoons of buffalo chicken filling into each cup and place back in oven for 5-8 minutes just to warm them through. Remove from oven and sprinkle with blue cheese and green onion. Serve warm.