Black Bottom Cupcakes

Filling
8oz. Mascarpone Cheese
1/2 c. confectioner's sugar
1 large egg
Pinch of Salt
1t. pure vanilla extract
1c. miniature semi sweet morsels
Cake Batter
1 1/2c. All purpose flour
1/2 c. sugar
1/2 c. dark brown sugar
1/4 c. cocoa
1t. baking soda
1/4 t. salt
1 c. boiling water
1/3 c. vegetable oil
1T. apple cider vinegar
1t. pure vanilla extract
Topping
8 oz. semi-sweet chocolate, finely chopped
3/4 c. unsalted butter
1/4 c. light corn syrup
1 t. pure vanilla extract
Preheat oven to 350.
Make the filling: In a medium bowl cream together mascarpone, confectioner's sugar, egg salt and vanilla. Stir until smooth and creamy. Stir in chocolate chips.
Make cake batter: In a large bowl, whisk together the flour, sugars, cocoa, baking soda and salt. In a 2 cup meauring cup combine the boiling water, oil, vinegar and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir together just until smooth.
Place enough cake batter in each cupcake cup to cover the bottom and top with a heaping tablespoon of filling. Top the filling with enough cake batter to cover filling. Bake until the cupcakes are puffed and firm about 25 min.
Make the topping: Combine all the ingredients in a microwave-safe bowl and microwave on high for 1 min. Romove from microwave and stir until smooth. If choclate is not completely melted continue to microwave for 30 sec. until smooth.
Transfer cupcakes to a wire rack and let cool completely. When cool, dip the top of each cupcake in the glaze (feel free to double dip). Let excess glaze drip from the cupcakes for a few seconds and then place the cupcake right-side up on the wire rack until the glaze firms up before serving. (I didn't want to deal with the drippy mess, so I waited until the glaze had firmed up a bit in the bowl and just frosted the cupcakes with it).
Grab a glass of milk and ENJOY!!

{recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor}

Heart of Darkness Brownies

Ingredients:

1 1/2 cups (3 sticks) unsalted butter

6 ounces unsweetened chocolate

2 1/4 cups granulated sugar

1 cup firmly packed light brown sugar

6 large eggs, lightly beaten

1 tablespoon pure vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 cup very coarsely chopped raw almonds or pecans, toasted

1 cup semisweet chocolate chips

5 full-size (2.07 ounces each) Snickers Candy Bars, cut into small chunks

3 cups mini marshmallows

For the Caramel Drizzle:

6 ounces (about 25) unwrapped caramel candies

2 tablespoons heavy cream

1 teaspoon pure vanilla

extractpinch of salt

Directions:

Position a rack in the middle of the oven and preheat to 350 degrees F. Spray two standard 12-cup muffin tins with nonstick cooking spray.Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth. Pour the chocolate mixture into a bowl and stir in the sugars, eggs and vanilla. Sift the flour and salt into the chocolate mixture and stir just until combined. Stir in the cooled chopped nuts, chocolate chips, and chunks of candy bar.Fill each cupcake cup halfway with batter. Bake until the surface of the brownies has a glossy, crackled surface, about 20 minutes.

Remove the brownies from the oven and top each one with 1/4 cup of the mini marshmallows {Little side note here. You'll remember that the recipe calls for 3c. of marshmallows and then tells you to top each (of the 24 cupcakes) with 1/4c....it seems to me that someone could used some brushing up on their multiplication of fractions!} Return the brownies to the oven and cook until the marshmallows start the melt and puff up a bit, but not browned too much, about 2 minutes. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup {*hint; I used a hard plastic spatula which was MUCH easier because the marshmallow and the snickers carmel that had oozed out both stuck to the knife and made a big mess}. Let cool completely on the wire rack.

While the brownies are cooling, make the caramel drizzle. Combine the caramels, cream, vanilla, and salt in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30-second increments, stirring until smooth.Drizzle the brownies with melted caramel and let cool completely for the caramel to harden.

Do not chill. Serve immediately or store for up to 3 days in a covered container.

{recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor}

Raspberry Lemon Bars

These are awesome and even better on day 2.

2 c flour
1/2 c powdered sugar
2 T cornstarch
1/4 t salt
3/4 butter
4 eggs, lightly beaten
1 1/2 c sugar
3 T flour
1 t finely shredded lemon peel
3/4 c lemon juice
1/4 cup half and half or cream
1 1/2 c fresh raspberries

line a 9x13 pa with foil, extending foil over ends of pan. Grease foil.

In a large bowl combine 2 c flour, powdered sugar, cornstarch and salt.
Cut in butter til mix resembles coarse crumbs.
Press mix into bottom of pan and bake 350 18-20 min til edges are golden

Meanwhile, for filling, in a med. bowl stir together eggs, sugar, 3 T flour, lemon peel and juice and cream (half and half).
Pour over hot crust. Sprinkle raspberries over top.
Bake 20-25 min until center is set.
Cool completely in pan on wire rack. Grasp overhanging foil and lift out of pan. Cut into bars.

Raspberry_White Chocolate Scones

I had these on my blog last year, but it's worth putting in here as well.
They are scrumptious. (Right, Kristen?)

1 3/4 c flour
3 T sugar
2 1/2 t Baking powder
1/2 t salt
1/3 c butter
1 egg beaten
1/2 t almond extract
1/2 c whip cream
3/4 c frozen raspberries (or blueberries, blackberries)
3/4 c white baking chips

*In large bowl mix: sugar, flour, BP, salt
*cut in butter
*add berries and chips to dry ingredients
*mix egg, almond extract and whip cream in a small bowl add to dry ingredients
*mix til all is moistened
*pat into 8" circle on a greased cookie sheet or baking stone
*bake 18-23 min at 400. Cool til warm.

YUM!

Corn and Black Bean Salad

i adjust the cilantro, olive oil, and lemon juice to my tastes.
But this is a nice hot summer day salad. Just make a couple of hours
ahead to blend flavors.


2 cans black beans, rinsed and drained
2 C frozen white corn, cooked and drained
1 M red onion, diced
4 T fresh cilantro, chopped
1 Red bell pepper, diced
4 T lemon juice
2 T olive oil
1/2 t Salt
1 jalepeno (optional)