Chocolate Cupcakes with Banana-Cream Cheese Filling

I first made these cupcakes as an experimental birthday treat for my roommate Hillary, and now they've become a birthday present staple. I made them for my best friend Tiffany on her birthday, and currently have a batch in the oven for my friend Kristine. The recipe came about as I was stuck babysitting all day and wanted to kill some time. Sooo... what better to do than bake... kids are happy, I'm happy. These cupcakes are chocolatey and rich, with a gooey center made of cream cheese, mashed banana, and chocolate chips. Not the most beautiful things that have ever come out of an oven, but the taste is incomparable. Sprinkle them with a dusting of powdered sugar if you wish, and serve with a cold glass of milk.

Ingredients:

Filling:
1 8-ounce package cream cheese
1 ripe banana, mashed
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature chocolate chips
* if you don't have miniatures choc chips on hand just throw some regular sized chips in a food processor and grind until broken up into smaller pieces

Cake batter:
1 1/2 cups all purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coffee, cooled or at room temp
* you cannot taste the coffee, it just brings out the flavor of the chocolate. You can substitute water if you like.
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Begin by placing the cream cheese in a bowl on the counter, and allow it to soften for a couple hours at room temperature. 

Preheat your oven to 350 degrees and line a cupcake pan with foil liners. 

*I recommend using liners over spraying the pan because the cream cheese mixture can make them difficult to remove.

Once the cream cheese is soft, add the sugar, banana, and the 1/8 teaspoon salt to the bowl. Beat everything together until combined, then stir in the chocolate chips. Set aside. 

Now make the cake batter. In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make a well in the center of the bowl and pour in the coffee, vegetable oil, vinegar, and vanilla. Mix everything together until evenly blended.

Fill the muffin tins 1/3 of the way full with the batter, then place a big spoonful of the cream cheese mixture over each one. 

Bake for 25 - 30 minutes or until a toothpick inserted into the cake comes out clean. 

Let cool completely in the pan before removing.

*The cupcakes are best after they have set completely. I recommend making them a day in advance as  they taste best after sitting overnight. Microwave for 15 seconds to warm up before eating. 

A birthday morning is not complete without cupcakes and flowers : ) 

Sausage, Apple and Herb Stuffing

This is the best-ever holiday stuffing! It's made with toasted cubes of ciabatta and baguette, and loaded with sweet Italian sausage, sautéed onions and celery, tart dried cranberries, crisp apples, and fresh herbs. You'll never want to make another recipe again, this stuffing is incredible.

Ingredients:
1/2 loaf day-old ciabatta bread, cut into cubes (about 4 cups)
1/2 loaf day-old baguette, cut into cubes (about 4 cups)
1 pound sweet Italian pork sausage
1 large onion, diced
5 stalks celery, diced small
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 1/2 teaspoons fresh thyme
1 granny smith apple, cored and chopped small
1 cup dried cranberries
1 1/2 cups chicken stock

Preheat the oven to 350 degrees

Spread the bread cubes on a baking sheet in a single layer and bake for 7 - 10 minutes until light golden brown. Transfer to a large bowl.

Add a couple tablespoons of olive oil to a large frying pan over medium heat. Once hot, add the onion, season with salt and pepper, and sauté for 5 minutes until softened. Add the sausage and cook, breaking up into small pieces, until browned. Add the celery, and all the herbs and cook for 2 more minutes. Taste for seasoning, and add salt and pepper if needed. 

Pour the sausage mixture over the bread in the bowl. Mix in the chopped apples and the dried cranberries. Pour into a 13 by 9 by 2 inch glass baking dish, and drizzle with the chicken stock. 

Bake covered in foil for 45 minutes. Remove foil and bake for 15 more minutes. 

Cheesecake Bars with Raspberry Sauce

This recipe is perfect for the holidays or a dinner party because it's super simple, is made in advance, and is so beautiful and delicious. The base of the cheesecake is simple and traditional, but the crust is unique, being made with pecans and brown sugar. Topped with a vibrant, fresh berry sauce, this cheesecake is always a crowd pleaser.

Cheesecake:

Crust:
1 cup all purpose flour
1/4 cup brown sugar
1 cup toasted pecans, chopped into small pieces
1 stick butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened to room temperature
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
Juice of 1/2 a lemon

Preheat oven to 350 degrees.

Combine all ingredients for the crust. Press into an undressed 13 by 9 by 2 inch pan. Bake for 12 - 15 minutes, or until light golden brown on the edges.

Meanwhile, make the filling. In a large bowl, using an electric hand mixer, beat together the softened cream cheese and the sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the vanilla and lemon juice, and beat until fully incorporated. 

Pour the filling over the pre-cooked crust. Bake for 20 minutes. Cool completely, then place in the fridge over night. When ready to serve, bring to room temperature then cut into squares. Serve with raspberry sauce.

Raspberry Sauce:

1/2 pint fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1/2 cup blackberry jam
1/4 cup raspberry jam

Place the raspberries, sugar, and water in a small pan and bring to a boil. Reduce the heat to low and simmer for 4 minutes. 

Pour the raspberry mixture into a food processor and add the jams. Pulse until combined. 

The sauce can be served warm, or you can make it in advance, place in the fridge, and serve it cool. 

Enjoy!

Chocolate, Cherry, and Pecan Oatmeal Cookies

Christmas time is the perfect excuse to bake a ton of different cookies. I wanted to make something festive looking and tasting for my family, so I took a traditional oatmeal chocolate chip cookie (which happens to be my favorite) and added in dried cherries and toasted pecans. These are loaded with goodness! 

Ingredients: 

1 cup pecans 

1 cup dried cherries 

1 1/4 cup old fashioned rolled oats 

1 cup semi sweet chocolate chips

1 1/4 cups all purpose flour 

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt  

12 tablespoons unsalted butter, room temp

1 1/2 cups packed brown sugar

1 egg

1 teaspoon vanilla 

Preheat your oven to 350 degrees.

In a pan over med-low heat, toast the pecans for a few minutes until fragrant, stirring occasionally. Remove to a cutting board.

Chop up the toasted pecans and the cherries into small pieces. 

Place the pecans, cherries, oats, and chocolate chips in a medium bowl.

In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a large bowl, beat together the butter and brown sugar until combined. Add the egg and vanilla, and mix until fully incorporated. Add in the flour mixture a little at a time until just combined. Fold in the oat mixture, and mix until everything is evenly incorporated. 

Spoon dough balls onto a parchment lined baking sheet 2 inches apart. Bake for 15 - 18 minutes depending on size of dough balls, or until lightly golden on the edges.

 Let cool on the baking sheet for a couple minutes then remove to wire rack. 

Happy holiday baking : ) 

Tomato and Basil Bruschetta

It doesn't get much more simple than this... fresh chopped tomatoes tossed with garlic, basil, balsamic vinegar, and olive oil, then topped on rustic bread. The key to this recipe is using a crusty and thick rustic bread, like Italian ciabatta or French pain rustique, that is filled with air pockets. The little pockets within the fluffy bread allow the balsamic vinegar and olive oil, which become infused with tomato and basil flavor, to seep through. The outside of the bread remains crisp while the inside becomes moist. And of course on top you have a mound of fresh, sweet, and garlicky tomatoes.

Ingredients:
1 loaf ciabatta or pain rustique (crusty on the outside and fluffy on the inside with air pockets)
1 cup chopped tomatoes, seeds and insides removed.
3 garlic cloves, minced
10 basil leaves, thinly sliced
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and fresh cracked pepper

In a bowl, mix together all the ingredients except the bread. Allow to marinade at room temperature for a few hours. Mix occasionally. *This can be made a day in advance, just place the mixture in a covered bowl in the refrigerator.


When about ready to serve, cut the loaf of bread in slices, about 1/2 inch thick. Toast the bread on a grill pan or grill for about 30 seconds per side, or toast in the oven on a baking sheet at 350 degrees for 7 - 10 minutes. Spoon on the tomatoes and balsamic marinade, and it's ready to eat!