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Ingredients: 2 eggs, room temperature 1 2/3 cup flour 1 cup apple cider 2/3 cup sugar 1/2 cup butter, room temperature 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt apple butter Frosting : 1/4 cup light brown sugar 10 tablespoon butter, divided 1/3 cup heavy whipping cream 8 ounces cream cheese, softened 1/2 teaspoon vanilla extract Dash of salt 1 3/4 cups powdered sugar Directions: Preheat oven to 350. Grease or line 12 cupcake wells (I used a silicon baking pan, with a mist of pancoat). In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of

This chocolate buttermilk cupcake recipe comes straight from the Magnolia Bakery cookbook and the icing is a simple whipped chocolate ganache . Talk about comfort food. Chocolate Buttermilk Cupcakes adapted from "Magnolia Bakery Cookbook" by Jennifer Appel and Alyssa Torey 2 sticks butter, softened 1 cup sugar 1 cup brown sugar 4 eggs 6 oz unsweetened chocolate, melted 1 cup buttermilk 1 tsp vanilla 2 cups flour 1 tsp baking soda In an electric mixer, cream together the butter, sugar and the brown sugar. Add the eggs one at a time. Add the melted chocolate and mix until well incorporated. Scrape the bowl. Add the vanilla and half of the buttermilk. Add the flour and baking soda, mix and finish with the remainder of the buttermilk. Mix until well incorporated. Scoop into baking cups and bake at 350F for about 20 minutes. Whipped Chocolate Ganache 100 grams heavy cream 125 grams bittersweet chocolate, finely choppe d Bring the heavy cream to a boil and pour over the

    Ingredients   1. 2 cups elbow or twirl noodles 2. 1 cup Monterrey Jack cheese, grated 3. ½ cup Parmesan cheese, grated 4. 2 cups roast chicken 5. 2 tablespoons olive oil 6. 2 cloves garlic, chopped 7. ½ cup portabella mushrooms, quartered 8. ¼ cup sundried tomatoes + 2 tablespoons packed oil 9. salt 10. pepper 11. 2 tablespoons fresh parsley to garnish, optional     Instructions Cook elbow or twirl noodles according to package directions. Drain and pour into a large bowl along with the cheeses. Stir to combine and set aside. Drizzle olive oil into a large skillet or saute pan over medium heat. Add in garlic and mushrooms. Saute until mushrooms are just tender. Add in roast chicken and sundried tomatoes and heat throughout, about 3 minutes. Add ingredients from the saute pan to bowl with pasta. Toss to combine. Serve with salt and pepper to taste, drizzle of packed oil from sundried tomatoes, and a sprinkle of fresh parsley.

Boston Cream Cupcakes  Ingredients: (Cupcakes) - 1-1/2 cups flour - 1-1/2 tsp baking powder - 1 tsp salt - 1/2 cup milk - 6 tbsp butter - 3 large eggs - 1 cup sugar - 1 tsp vanilla extract (Filling) - 1 packet instant vanilla pudding - 1 cup milk   (Chocolate Ganache Glaze) - 2/3 cups heavy whipping cream - 3/4 cups chocolate chips - 1 tbsp light corn syrup Steps: 1.Preheat oven to 350. Grease two muffin tins. 2. In a large microwaveable bowl, combine butter and milk. Microwave for about 1-2 minutes, or until butter is melted. 3. Add dry ingredients, and whisk until smooth. 4. Add eggs and vanilla, mixing well. 5. Spoon batter into muffin tins, keeping cups about half full. 6. Bake for 15 minutes. 7. Set aside and allow to cool completely. Then, using a serrated knife, slice each cupcake in half horizontally 8. In a small bowl, mix 1 packet vanilla pudding + cold milk, stirring until thick. 9. Spoon some filling onto the bottom half o

Mexican Lasagna Ingredients 1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans) 1½ cups fresh or frozen corn kernels 4-5 green onions, chopped Scant ½ cup chopped cilantro, plus more for garnish 1 tsp. dried oregano 1 tsp. garlic powder ¾ tsp. kosher salt ½ tsp. cumin 1 (28 oz.) can crushed tomatoes (fire roasted if you can find them) 9-12 no-boil lasagna noodles 8 oz. shredded Mexican blend cheese (I used half Monterey Jack, half spicy pepper jack) Hot sauce Directions Preheat the oven to 400˚ F.  Have a 9 x 9-inch baking dish ready.  In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt.  Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount).  Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan.  On top of the layer of noodles, spread about one third of the bean mixture.  Layer ev

This is easy and fast recipe for delicious brussel sprouts. You can find it in any store in this time of year. Best thing is they are really little things. You can serve this dish by it self or with some roasted chicken. Ingredients 2 lb Brussel Sprouts 4 tbsp olive oil 5 cloves garlic, minced 1 lemon, juiced and zested 3 tbsp gruyere, grated sea salt pepper Instructions Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. Add the garlic half way through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.

  Source: Cook Like a Champion Ingredients: 2 8-oz. packages cream cheese, softened 1 1/3 cup shredded Mexican blend cheese 1 teaspoon garlic, finely minced (I used the zester for this. A garlic press would work nicely, as well.) 1 1/2 tablespoons chili powder 1 teaspoon cumin cayenne pepper to taste salt to taste 1 small, southwest flavored rotisserie chicken, skinned and shredded 1/2 bunch cilantro, chopped 4 green onions, chopped 10-oz. can Rotel tomatoes 1 package jalapeno cheddar tortillas Directions: -Mix cheeses together until well blended. -Add all remaining ingredients and mix well. -Cover and refrigerate for at least one hour. -Place one heaping spoonful onto tortilla. -Spread to edges using a metal spatula. -Roll and cut into slices.

Ingredients 3 large zucchini (about 2 ½ pounds)* 2 tablespoons homemade or store-bought Pesto, best quality 2 tablespoons freshly grated Parmesan cheese 2 tablespoons pine nuts or chopped walnuts, toasted until golden** Salt and freshly ground black pepper to taste 2 teaspoons extra virgin olive oil Directions 1. Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds. 2. Lightly coat a non-stick pan with olive oil and heat to medium-high heat. Add the zucchini “noodles” to pan and gently stir for about 1-2 minutes, until just al dente. 3. In a medium bowl, combine the cooked zucchini, pesto sauce, Parmesan cheese and toasted nuts. Season with salt and pepper to taste (be sure to add enough salt to bring out all the flavors), then serve. *Be sure to get the largest zucchini possible; it makes for nicer ribbons. **To toast nuts, preheat toaster oven or o

Ingredients:   4 (8 oz) chicken breast halves, sliced in half to make 8 3/4 cup seasoned breadcrumbs (I used whole wheat) 1/4 cup grated Parmesan cheese 2 tbsp butter, melted (or olive oil) 3/4 cup reduced fat mozzarella cheese (I used Polly-o) 1 cup marinara or Filetto di Pomodoro cooking spray Directions: Preheat oven to 450°. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted. Enjoy!  

  Eggs Benedict recipe from Cook's Country Best Country Recipes Magazine 2010 2 tablespoons white vinegar 1 teaspoon salt 12 large eggs 6 english muffins, split & toasted 12 slices Canadian bacon 1 recipe for Foolproof Hollandaise Fill a large 12 inch skillet nearly to the rim with water. Add the vinegar and salt and bring to a boil over high heat. Once it comes to a boil, remove off heat. Crack an egg into a small bowl and one at a time, carefully pour the egg into the skillet. Repeat with the remaining eggs,being careful not to crowd the pan. (You may want to only poach 6 eggs at a time to avoid crowding.) Once your eggs are in the skillet, cover the pan and poach the eggs until whites are set but yolks are slightly runny, about 5-7 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Meanwhile, preheat your broiler. Arrange your toasted English muffins, split side up, on a baking sheet and place a slice of bacon on each.