I saw Ree Drummond make these cupcakes on her Food Network show.  They looked and taste awesome.  I make them using cupcake liners and insert the creme filling into the top of the cupcake.  These are perfect cupcakes for a chocolate lovers birthday.

Heavenly Creme Filled Cupcakes
Recipe courtesy of Ree Drummond
2012 Ree Drummond, All Rights Reserved

Total Time: 1 hr
Prep: 40 min
Inactive: 5 min
Cook: 15 min
Yield:18 cupcakes
Level:Intermediate
Ingredients

Cupcakes:
Baking spray
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 whole eggs
2 sticks butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water

Ganache:
1 cup heavy cream
6 tablespoons corn syrup
8 ounces bittersweet chocolate
2 teaspoons vanilla extract

Creme Filling:
1 stick butter
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Directions

For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.

To make the cake batter, combine the flour, granulated sugar and salt. Set aside.

In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.

In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.

Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.

Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.

For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.

For the creme filling: Whip together the butter and shortening until light and fluffy.

Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.

When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.

Let them set before serving.


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© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/heavenly-creme-filled-cupcakes-recipe.print.html?oc=linkback

I found this recipe on FoodNetwork.com when I was looking for some healthier recipes.  I did make a few changes, but followed the recipe for the most part.  I did not use barley in my recipe, I only used 1/4 of an onion, minced, and I did not use lemon zest.  I also used Brown Minute Rice.

Their version of the recipe was only 312 calories.  I don't think the changes I made would effect the calorie count except for the use of barley.

Mock Risotto

Ingredients

1/2 cup (3 1/4 ounces) whole grain brown rice
1/2 cup (3 1/2 ounces) pearl barley
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
2 1/2 cups low-sodium chicken broth
1 pound thin asparagus, trimmed and cut into 1-inch pieces, 3 cups
6 ounces cremini mushrooms, quartered, 2 cups
2 ounces 1/3 less fat cream cheese
1 tablespoon grated Parmesan cheese
2 tablespoons chopped fresh chives
1/2 teaspoon grated lemon zest

Directions

Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well.

Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.

3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving (optional crushed red pepper flakes not included in analysis)

Calories 312; Total Fat 8.8g (Sat Fat 1.2g, Mono Fat 3.3g, Poly Fat 1g) ; Protein 13g; Carb 49g; Fiber 8g; Cholesterol 1mg; Sodium 194mg

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© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/mock-risotto-recipe.print.html?oc=linkback

This is another one of those method recipes.  You use the same amount of juice, yogurt and fruit to make your favorite smoothie.  My boys prefer Mixed Berries with Banana.  You can use apple or white grape juice.  I purchase frozen mixed berries and keep them in the freezer for a quick breakfast.  You can also freeze over ripe bananas and use them in smoothies.  Peel the banana and cut into pieces.  Freeze individual pieces.  When frozen place in a food storage bag until ready to use.

If you want a Protein Shake, add 1 scoop Vanilla Protein powder.

My son just turned 4 and we had a cookie cake at home for his birthday dinner.  I used a basic chocolate chip cookie recipe and spread it out in a foil lined baking sheet.  I don't have a round pizza pan so his cookie cake is square.  I made a regular buttercream (with butter) to decorate around the edges.  I used red cookie icing from the grocery store for the writing.

Happy Birthday Christian!

Dr. Suess's Birthday is Monday, March 3 & My 4 year old's Playschool class will be celebrating his birthday.  I volunteered to bring dessert for the class.  I made mini vanilla cupcakes with vanilla buttercream frosting.  To make it Suess like I added a green mini M & M so that it looks like an egg. 

I made the cupcakes using a Homemade Yellow Butter Cake recipe.  I used margarine and the cupcakes were just as good as if I had used butter.  Using margarine cuts out some of the calories as well.  This recipe is very simple.  Then I used the following buttercream recipe using margarine and shortening.  This buttercream tastes like the bakery birthday cakes you purchase.

Vanilla Buttercream Frosting
(just like you find on bakery cakes)

1/2 cup margarine
1/2 cup butter flavored shortening
1/8 tsp salt
1 1/2 tsp vanilla
5 cups confectioners sugar
1/4 cup milk


In a large bowl, cream margarine and shortening until light and fluffy.  Add salt, vanilla, confectioners sugar and milk.  Beat well.


Cover cakes with frosting after they cool completely.

I wanted to try this shake because the pictures look so good online.  It is a little strange, but it works.  It really does taste like yellow cake batter.  I know cottage cheese sounds strange, but it really does work.  I put in 1 cup of water, but I think it would have been better to use less.  It is approximately 190 calories.  The recipe I used came from http://dashingdish.com/recipe/cake-batter-protein-shake/.  She used stevia packets for sweetener and Designer Whey protein powder and it was 187 calories.  I used sugar and EAS Soy Protein powder so mine was a little more calories and mine was 232 calories.  I was using my shake as a meal replacement so I still only had a 232 calorie meal.  The actual products I used are in ( ) beside of the ingredients.  You may be able to find a different brand with different Nutrition.

Nutritional Facts
232 calories
4 g fat
15 mg cholesterol
600 mg Sodium
30.4 g sugars
31 g protein
10 % Calcium
8 % Vitamin A
15 % Iron

My baby boy will turn 4 on Wednesday.  Wow how time flies!  He will have a special snack at Playschool on Wednesday for his birthday.  I made cupcakes and got cheese doodles and juice boxes for his class.  He chose Camo plates, napkins and cupcake liners.  I showed him a version of these cupcakes online earlier and asked him if he liked them.  I asked him yesterday what kind of cupcakes he wanted to take to school on Wednesday and he said the puppy cupcakes.  I was surprised he remembered me showing them to him.  It is amazing how much they retain

Click on the button below for a printable recipe.

I chose Pilsbury Golden Butter Yellow cake mix.  I followed the directions on the box.  Mix in 1/3 cup butter, 3 eggs and 1 cup water.  Mix with a whisk or hand mixer until combined.  I used an ice cream scoop to make the cupcakes the same size.

Line 24 cups in a muffin tin(s) with cupcake liners.  Fill the cupcake liners 3/4 full.  Bake at 350 degrees 17-20 minutes.

When the cupcakes are golden brown, remove from the oven.  Place on a rack to cool.

When the cupcakes have cooled, get all of your "face" toppings together.

Frost the cupcake with chocolate frosting.  I chose Whipped Milk Chocolate.

Put a mini Nilla Wafer on the bottom center for the puppy's muzzle.

Put on two mini marshmallows for the eyes.  I think at this point I think the puppy looks more like Elmo.  LOL!  Just need red frosting instead of brown.

I used Chocolate wafer cookies for the ears.  One broken in half worked for each cupcake.  The post I found online used Nutter Butter cookies separated as the ears.  My husband has a peanut allergy so we do not use many products with peanuts in them.

I used mini M & M's for the puppy's nose.  Just dab a little of the chocolate frosting on the side with the M.  

Attach the M & M nose to the top of the mini Nilla Wafer.

Finish the puppy's eyes by putting a dot of black writing icing on each mini marshmallow.

Finish the puppy's nose and mouth with the black writing icing.  You can stop here and your puppy is finished.  I chose to add one more step.

Add a little tongue in the mouth for the puppy using red cookie or writing icing.

We eat a lot of chicken and I like to make it many different ways.  My daughter and I prefer white meat where my sons and husband prefer dark meat.  Today I made both breasts and drumsticks and there was nothing left.  I also threw some potatoes in the oven to bake while the chicken was cooking.  I made broccoli as our vegetable.  Our dinner tonight was Yummy!

I don't have a brush so I used a rubber spatula to spread BBQ sauce on the chicken.  Just put on enough BBQ sauce to coat the chicken on the top.  If you put too much on it will drip on the foil and burn.

Today we had the traditional toppings for our baked potatoes.  We had salt and pepper, butter, sour cream and cheddar cheese.  I also like to add bacon to mine when we have it.  My oldest son and husband also like to use ranch salad dressing on their baked potatoes if there is no sour cream available.

The chicken drumsticks and baked potatoes take the same amount of time to cook so I put them both in the oven at the same time.  This is what the chicken looked like before cooking.

I am a huge coffee drinker.  I do however always drink my coffee with cream and sugar.  There are many options in the grocery store of flavored creamers.  I have gotten hooked on Caramel Vanilla creamer.  So on those rare occasions that I run out of my coffee creamer, or I am looking for a different flavor, I have a couple of tips.

If you want a kind of caramel flavor, use brown sugar instead of white sugar for you sweetener.

You can purchase many different flavored syrups in the grocery store to use in your coffee.

Use ice cream topping syrups for added flavor and sweetness.

Add Cinnamon or Pumpkin Pie Spice to your coffee grounds.  Even if you use a Keurig like me, you can use the re-usable coffee filters and add the cinnamon or pumpkin pie spice.

If you are a Starbucks fan like me, you can make your own Salted Caramel Mocha.  I make my coffee like normal.  Add Caramel Vanilla creamer, chocolate syrup and brown sugar.  Stir to combine.  Top with whipped cream, a sprinkle of turbinado sugar and kosher salt.  

If you like iced coffee, make coffee ice cubes to use instead of plain ice cubes.  Plain ice cubes will melt and water down your coffee.  I actually make a cup of coffee with creamer and sugar.  Pour into an ice cube tray and freeze.

Add Kahlua or Baileys Irish Cream Liquor.

Add almond, rum, vanilla, or other flavorings from the baking isle.

For me this idea originally came from Burger King when they introduced the Italian Chicken Sandwich years ago.  I decided to start making my own version at home using help from the store.  This is a great quick fix meal for those crazy week nights.  I purchase all of the ingredients from the store and put the sandwiches together.  I usually serve mine with tater tots and a salad or another vegetable.  This would be a good time to substitute the Zucchini Fries.