Photo Credit: http://www.mybakingaddiction.com

Mint Chocolate Chip Cupcakes

Original Recipe: http://www.mybakingaddiction.com/mint-chocolate-chip-cupcakes/

Ingredients:
For the Cupcakes

• 1 (18.25 ounce) package devil’s food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1/2 cup warm water
• 1 1/2 cups Andes Crème de Menthe baking chips

For the Frosting

• 4 sticks (2 cups) unsalted butter, room temperature
• 1.5 pounds (28 ounces) confectioners' sugar, sifted
• 2 teaspoons pure vanilla extract
• 3-4 tablespoons heavy cream
• green gel dye
• 1/4 teaspoon pure peppermint extract
• 2 ounces semi sweet chocolate, melted and cooled
• 2 tablespoons unsweetened cocoa powder
• mini chocolate chips

Directions:

1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is smooth. Stir in the Andes Crème de Menthe baking chips.
3. Using a large scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
2. Turn the mixture down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and heavy cream. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
3. Remove half of the frosting from the mixer bowl and set aside. Add a tiny amount of green gel dye to the remaining frosting (I used Wilton Leaf Green). Turn the mixer on and fully incorporate the dye. Slowly add more dye until you achieve a nice minty green color. Stir in peppermint extract.
4. Remove the mint frosting from the mixing bowl and set aside. Add the other half of the frosting back into the bowl of your stand mixer. Add in the cooled, melted chocolate and cocoa powder. Mix until fully incorporated.
5. For the two-toned effect, I used this method from GoodLife Eats. You can also carefully layer the two colors into the piping bag, but I find Katie's method to be much easier and cleaner.
6. Pipe the frosting onto the cooled cupcakes and garnish with mini chocolate chips.

 

Photo Credit: http://www.tasteofhome.com

Pepperoni Pizza Chili Recipe
Original Recipe: http://www.tasteofhome.com/recipes/Pepperoni-Pizza-Chili-2

Ingredients:

• 2 pounds ground beef
• 1 pound bulk hot Italian sausage
• 1 large onion, chopped
• 1 large green pepper, chopped
• 4 garlic cloves, minced
• 1 jar (16 ounces) salsa
• 1 can (16 ounces) hot chili beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (12 ounces) pizza sauce
• 1 package (8 ounces) sliced pepperoni, halved
• 1 cup water
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups (12 ounces) shredded part-skim mozzarella cheese

Directions:

1. In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese. Yield: 12 servings (3 quarts).

 

Photo Credit: http://www.toffeebitsandchocolatechips.com

Salted Nutella Fudge

Original Recipe: http://www.toffeebitsandchocolatechips.com/salted-nutella-fudge/

Ingredients:

• Butter, for greasing pan
• 1 (14 oz. ) can sweetened condensed milk
• 1 tsp vanilla extract
• 8 oz. high-quality bittersweet (60% cacao) chocolate chips
• 1 cup Nutella, room temperature
• 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
• Sea salt, approximately 1/2 tsp

Directions:

1. Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
2. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
3. Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
4. Scrape the mixture into the prepared pan, and spread the top smooth with a spatula. Refrigerate until the fudge is firm, at least 2 hours.
5. Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Flip the fudge over and peel off the parchment paper. Sprinkle with sea salt. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
6. Makes approximately 50 3/4-inch squares.

Photo Credit: http://disneyparks.disney.go.com

Disney Loaded Baked Potato Soup
Serves 6

Original Recipe: http://disneyparks.disney.go.com/blog/2012/01/carnation-cafe-closes-thursday-for-renovations-at-disneyland-park/

Ingredients:

• 1 pound bacon, roughly chopped
• 1 medium yellow onion, diced
• 1 large carrot, peeled and diced
• 3/4 cup diced celery
• 4 large Russet potatoes, peeled and diced
• 4 medium red potatoes, diced
• 1/4 cup flour
• 2 cups chicken or vegetable stock
• Coarse salt, freshly ground pepper, to taste
• 4 cups heavy whipping cream
• Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

Directions:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Photo Credit: http://nookandpantry.blogspot.com

Green Tea Cheesecake White Chocolate Brownie

Original Recipe: http://nookandpantry.blogspot.com/2007/06/green-tea-cheesecake-white-chocolate.html

Ingredients:
Brownie base:

• 8 Tbsp butter (1 stick), cut into 1-in pieces
• 5 oz. white chocolate, chopped
• 2 eggs
• 5 Tbsp sugar
• 1 tsp vanilla
• 3/4 C flour

Cheesecake swirl:

• 8 oz bar of cream cheese, room temp
• 1 egg
• 3 Tbsp sugar
• 2 tsp green tea/matcha powder
• About 2 tsp of water, hot but not boiling

Directions:

1. Preheat the oven to 325ºF.
2. Mix the green tea powder with a bit of hot water to form a paste. Mix the cream cheese, egg, and green tea paste until smooth. Taste a bit and see if it's strong enough.
3. Melt the butter with the white chocolate. Mix in the sugar, eggs, vanilla, and flour (and baking powder if you want to experiment with it). Whisk until smooth but do not over mix.
4. Line a 8 x 8 square baking dish with a sheet of foil (with overhang for easy lifting) or grease and flour it. Pour in half of the white chocolate batter. Then drop half of the cream cheese mixture on top in spoonfuls. Top the batter with the rest of the white chocolate brownie batter, then finally add the remaining half of the cream cheese mixture on top. Use a knife and swirl the brownie and cream cheese together to create a marbled pattern.
5. Bake the brownies at 325ºF for 40 - 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The center should be almost set. You don't want the toothpick to come out clean because that would mean the brownies have overbaked. Cool in the pan for 5 then lift the brownies out and cool to room temperature. They're best served cold so chill them in the fridge for about 3 hours.

Photo Credit: http://www.kevinandamanda.com

Caramel Toffee Latte Cupcakes

Original Recipe: http://www.kevinandamanda.com/recipes/dessert/caramel-toffee-latte-cupcakes.html

Ingredients:
Chocolate Cake:

• 1 box devil’s food cake mix
• 1 small pkg Jello instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/2 cup milk
• 1 tsp vanilla
• 2 cups mini chocolate chips

Coffee Caramel Butter-cream:

• 5.5 oz (1/2 bag) Kraft Caramel Bits – I weighed mine, but I just measured it out and it’s exactly halfway between 3/4 cup and 1 cup over here.
• 1 tbsp instant coffee
• 1/4 cup heavy cream
• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 2 tbsp milk
• 2 teaspoons vanilla extract

Chocolate Pouring Sauce:

• 2/3 cups milk chocolate chips
• 2 tablespoons heavy cream
• 1/4 cup powdered sugar, sifted
• 4-5 tablespoons water, warm

Directions:
Chocolate Cake:
In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the chocolate chips.

Coffee Caramel Butter-cream:
Stir instant coffee into heavy cream to dissolve. Over medium-low heat, cook caramel bits and heavy cream in a heavy-bottomed saucepan for 3-5 minutes until the caramel bits are completely melted, stirring constantly. Set aside to cool. Place the butter, sugar, milk, coffee caramel and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

Chocolate Pouring Sauce:
Place chocolate and heavy cream in a glass or heat-proof bowl over set over simmering water. Let stand for 2-3 minutes without stirring to allow chocolate to melt. Whisk to combine, then add powdered sugar and whisk until smooth. Add water 1 tablespoon at a time, whisking thoroughly after each addition until pouring consistency is reached.

Cupcake Assembly:
Preheat oven to 350. Grease and line muffin tins with cupcake liners. Fill each liner 2/3 full with cupcake batter. For STANDARD cupcakes, bake at 350 for 18-22 minutes. For MINI cupcakes, bake at 350 for 8-10 minutes. Pipe frosting onto cupcakes, and freeze for 10 minutes. Drizzle pouring sauce onto cupcakes and top with Heath Toffee Bits.

Photo Credit: http://www.kevinandamanda.com

Brownie Batter Chocolate Fudge Cupcakes

Original Recipe: http://www.kevinandamanda.com/recipes/dessert/brownie-batter-chocolate-fudge-cupcakes.html

Ingredients:
BROWNIE BATTER
1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

CUPCAKES
1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

FROSTING
5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Directions:
BROWNIE BATTER
Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES
Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING
Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.