Cream Cheese n Sour Cherry Filling 4 Chocolate Cupcakes

*** Check out a new cookbook creating clever new twists on classic flavors for our favorites!





From Denny: I like this chef's style! She loves the classics and she loves tinkering with the classics to update and experiment with new exciting flavors that are sure to be crowd pleasers. Cat Cora sure grabbed my attention with her chocolate recipes. The combination of cream cheese and chocolate is a classic people love. Another classic like Black Forest Cake is the combination of cherries with chocolate. Cat took both and paired them into one delicious chocolate bomb to explode all over our taste buds! :)

When you place the chocolate cake batter in the cupcake tin, you place only one third of the batter, add only one half teaspoon of the cream cheese filling on top of that, place one sour cherry on top of the filling and then cover with the chocolate cake batter and bake. Nothing could be simpler yet so elegant with that unexpected surprise as you bite into the confection.

This simple yet elegant cupcake would be divine for a birthday celebration or special day like Valentine's Day or Mother's Day. OK, I'd make it any time being the shameless chocoholic that I am. :) I love how pretty it is and yet so simple and bursting with flavor. Check it out and see what you think. Provided also is a link to her book at Amazon which is now discounted too. This is not a dessert cookbook but rather has a wide range of recipes to enjoy.




Chef Cat Cora's cookbook - Classics with a Twist: Fresh Takes on Favorite Dishes



Sour Cherry–filled Cupcakes

Makes: 12 cupcakes

From Cat: The cream cheese–cherry filling pairs perfectly with the chocolate cake. You can use the small amount of leftover filling to make a little white-icing decoration on top of each cupcake.

Ingredients

Chocolate cupcakes

1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1/4 cup buttermilk, well shaken

Cream cheese filling

1/2 cup cream cheese, at room temperature
3 tablespoons sugar
1/2 teaspoon vanilla extract

12 canned sour cherries, drained

Chocolate–sour cream frosting

1 cup semisweet chocolate chips
1/4 cup sour cream

Instructions

To make the cupcakes:

1. Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners.

2. Sift the flour, cocoa, baking soda, and salt into a medium bowl.

3. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add the oil, beating well. Beat in the egg and then the vanilla.

4. Turn the mixer speed to low and add flour mixture alternately with the buttermilk, in 3 additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl if necessary.

To make the filling:

With a wooden spoon, beat together the cream cheese and the sugar in a small bowl until smooth. Beat in the vanilla and stir until incorporated.

To bake the cupcakes:

1. Pour the batter into the muffin tin, filling each cup about one-third full. Spoon 1/2 teaspoon of the filling in the center of the batter and top with 1 sour cherry. (You will have about 1/4 cup of the cream cheese filling left.)

2. Spoon the remaining batter into each cup, filling the muffin cups no more than two-thirds full. Bake for 30 to 35 minutes, until the tops of the cupcakes are springy to the touch.

3. Let the cupcakes cool while you make the frosting.

To make the frosting:

In a microwave-safe bowl, melt the chocolate chips, microwaving for 10 seconds. Remove the bowl and stir, then return to the microwave for another 10 seconds. Continue microwaving and stirring until the chocolate is smooth. (If you don’t have a microwave, melt the chocolate in a double boiler or a heatproof bowl set over a skillet of simmering water.) Stir in the sour cream.

Spread the frosting evenly on each cupcake. If you want to decorate the cupcakes, spoon the remaining 1/4 cup cream cheese filling into a ziplock bag with a small corner snipped off or into a pastry bag fitted with a narrow pointed tip. Pipe a curlicue or 2 thin white lines down the center of the top of each cupcake. Serve.




Chef Cat Cora's cookbook - Classics with a Twist: Fresh Takes on Favorite Dishes


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Battle Belly Fat: Pan-Seared Shrimp Tacos, Crunchy Crust "Mac n Cheese,” Oven Fries

*** Eat your favorite comfort foods and still battle the belly fat. Recipes the whole family will enjoy they won't even know they are eating healthy!









Flat Belly Diet Family Cookbook by Liz Vaccariello







From Denny: Want guilt free comfort food that actually taste good? Look no further in your quest to battle belly fat and not roll your eyes at typical diet food that has you bored and your family in revolt.



Liz Vaccariello is the author of the newest cookbook in her series about good food to battle belly fat, "Flat Belly Diet! Family Cookbook." She features traditional comfort food favorites like macaroni and cheese (Mac 'n' Cheese for those in the know), oven french fries, shrimp tacos and dark chocolate brownies. That line up sure doesn't sound like we will be deprived of good taste or familiar dishes.



This cookbook and recipes are geared to family healthy eating without sacrificing great taste and favorite foods. While she does limit each meal to about 400 calories the real success is combining a MUFA with each meal.



What's a MUFA? Mono Unsaturated Fatty Acid. They are found in olive oil, olives, nuts and seeds, peanut butter or other nut butters and the biggest favorite: dark chocolate.



Here are the three basic rules from Liz Vaccariello, Editor in chief of Prevention Magazine, to help lose that belly fat:



1. Eat a MUFA with every meal



2. Stick to 400 calories per meal



3. Never go more than 4 hours without eating





Recipes Featured:



Pan-Seared Shrimp Tacos

Crunchy Crust "Mac and Cheese”

Salt and Pepper Oven Fries

Visit msnbc.com for Breaking News, World News, and News about the Economy

Pan-Seared Shrimp Tacos



From: "Flat Belly Diet Family Cookbook"



Makes: 4 servings, 320 calories



INGREDIENTS



• 1 Haas avocado, cubed

• 3 tablespoons finely chopped red onion

• 1/2 jalapeno pepper, finely chopped

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon fresh lime juice

• 1/2 teaspoon salt, divided

• 1 pound peeled and deveined medium shrimp

• 1 1/2 teaspoons chili powder

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 8 (6-inch) corn tortillas

• 1 cup shredded romaine lettuce





DIRECTIONS



Combine the avocado, onion, jalapeno pepper, cilantro, lime juice and 1/4 teaspoon in a bowl and set aside. Combine the shrimp, chili powder, remaining 1/4 teaspoon salt and pepper in a separate bowl.



Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 2 1/2 to 3 minutes per side or until opaque. Transfer to a plate and keep warm. Heat tortillas in a dry skillet over medium-high heat until hot and lightly toasted, about 30 seconds per side or according to package directions. Place 2 tortillas on each plate and top each with 2 tablespoons lettuce, 1/8 avocado mixture and 1/8 of the shrimp. Serve immediately.











"Crunchy Crust "Mac and Cheese"



From: "Flat Belly Diet Family Cookbook"



Makes: 4 servings, 328 calories



INGREDIENTS



• 4 ounces multi-grain macaroni

• 4 tablespoons olive oil, divided

• 3 tablespoons Panko bread crumbs

• 2 tablespoons flour

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper

• 2 cups fat-free milk

• 1/2 cup shredded reduced-fat Cheddar cheese





DIRECTIONS



Preheat the oven to 350°F. Coat an 8-inch x 8-inch baking dish with vegetable spray.



Bring a pot of water to a boil and cook the macaroni according to package directions. Drain, rinse with cold water and drain again. Set aside. Combine the bread crumbs and 2 teaspoons oil in a small bowl. Stir with a fork to evenly coat the crumbs with oil.



Add the remaining 3 tablespoons plus 1 teaspoon oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt and pepper until smooth. Add the milk, whisking constantly. Cook, whisking, for about 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until it melts. Stir in the macaroni. Pour into the baking dish. Top evenly with the crumbs.



Bake for 15 minutes, or until bubbling and golden. Allow to sit for 10 minutes before serving.











Salt and Pepper Oven Fries



From: "Flat Belly Diet Family Cookbook"



Makes: 4 servings, 262 calories



INGREDIENTS



• 1 pound russet potatoes, cut into 3 1/2-inch long by 1/2-inch wide sticks

• 1/4 cup canola oil

• 3 garlic cloves, chopped

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon chopped fresh parsley





DIRECTIONS



Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.



Combine the potatoes and 2 tablespoons oil in a large bowl, tossing well to coat. Arrange potatoes in a single layer on the prepared baking sheet. Bake in the center of the oven 15 minutes, turn the potatoes and bake 15 minutes longer or until golden brown and crisp. Remove from the oven and transfer to a large bowl.



Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium heat. Add the garlic and cook until lightly browned, about 4 minutes. Pour oil and garlic over the potatoes, and add the salt, pepper and parsley; toss well. Serve immediately.







*** For the chocolate recipes go here:



Battle Belly Fat: Fudgy Dark Chocolate Brownies, Chocolate French Toast









Flat Belly Diet Family Cookbook by Liz Vaccariello





*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

From CBS: Make Ahead Memorial Day Dishes

*** Some easy simple dishes sure to please a crowd for your weekend gathering!




From Denny: Katie Lee, contributor to The Early Show on CBS, has some great ideas here for simple quick entertaining. Who wants to be cooped up in the kitchen when friends and family arrive for Memorial Day festivities? She has some simple and tasty solutions to that dilemma.

Her simple dump-cover-and-cook-for-two-hours chili is a life saver for busy people. Katie prefers not to brown the meat so you don't end up with lumps of meat on your hotdog. She also says leftover chili is good on spaghetti noodles for another meal or you can put it in the freezer for another hotdog weekend.

I like her broccoli salad as it has such a balance of tastes: sweet, salty, sour and crunchy. It definitely is a WOW! factor your family will enjoy as it has grapes, raisins, pecans, poppy seeds and bacon in it along with the broccoli. When I make a broccoli salad I like to slice the florets lengthwise for convenient eating. They also are easier to coat with the salad dressing.

Her dessert is simplicity itself and yummy. It's a simple grocery store chocolate swirl pound cake sliced lengthwise in thirds. She softens some vanilla ice cream and places that and some cookie crumbs on each layer and freezes the dessert in a plastic wrapped loaf pan. Slice and serve when your hungry crowd has finished feasting on chili dogs. This is a simple summer menu you can make ahead to enjoy your weekend all summer long.



Watch CBS News Videos Online






Chili Dogs with Buttermilk Coleslaw

Katie Lee: This recipe makes a lot of chili. Whatever you don't use for the dogs simple freeze and use at your next barbecue or even toss it with some pasta for a simple weeknight dinner.

Use any kind of hot dogs and buns you like. Whether they are grilled, boiled or baked this chili kicks up even the best hot dogs.

INGREDIENTS: For the chili

2 pounds lean ground beef
1 onion, peeled and grated
1 12-ounce can tomato paste
1 16-ounce can tomato sauce
2 cups water
2 tablespoons sugar
2 tablespoons chili powder
1 teaspoon garlic salt
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon white wine vinegar

METHOD:

In a large stockpot or Dutch oven, combine the beef (do not brown first), grated onion, tomato paste, tomato sauce, water, sugar, chili powder, garlic salt, salt, and pepper. Mix until combined. Add bay leaves. Cover and simmer over medium-low heat for approximately 2 hours. Stir in white vinegar and simmer another 30 minutes.

INGREDIENTS:

For the coleslaw:

1/2 cup mayonnaise
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 head green cabbage, finely shredded
2 large carrots, grated

METHOD:

Whisk together the mayonnaise, brown sugar, vinegar, buttermilk, salt and pepper in a large bowl. Add the cabbage and carrots and toss to combine. Cover and chill until serving time.

Top hot dogs with chili and coleslaw. Serve with traditional condiments, like mustard, chopped onions, and pickle relish.







Baked Beans

INGREDIENTS:

3 slices bacon, diced
1 medium onion, chopped
1 bay leaf
3 (15-ounce) cans great northern beans, drained and rinsed
1 1/2 cups ketchup
1 cup lightly-packed brown sugar
3/4 cup chicken broth
2 tablespoons molasses
2 teaspoons dry mustard
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

METHOD:

Preheat oven to 350 degrees F.

In a large Dutch oven, cook the bacon over medium heat until the fat is rendered. Remove the bacon and set aside. Add onion and bay leaf to the pot and cook until onions are translucent, about 10 minutes. Reduce heat to low and add bacon and remaining ingredients. Stir until well combined. Cover and bake for 40 minutes. Stir before serving.





Broccoli Salad


Katie Lee: If I was stranded on a deserted island and could choose only one
vegetable to sustain me, it would be broccoli. The cruciferous veggie has always been my favorite and I go crazy for this broccoli salad. I love the combination of the fresh grapes with the chewy raisins, the crunch of the pecans, and the salty bacon flavor. The dressing is so good, you may want to double the recipe and keep half in the refrigerator for another salad later.

INGREDIENTS:

5 cups bite-size broccoli florets (about 2 bunches)
2 cups seedless red grapes cut in half lengthwise
1 cup golden raisins
6 scallions, trimmed and chopped
1/2 cup chopped pecans
1/3 cup crumbled cooked bacon (about 3 thick slices)

For the dressing:

1 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon poppy seeds

METHOD:

In a large pot of boiling salted water cook the broccoli until it is just tender, about 5 to 6 minutes. Cool in ice water for 2 to 3 minutes. Drain well.

In a large salad bowl combine broccoli, grapes, raisins, scallions, and pecans. In a separate bowl, mix all of the dressing ingredients. Add the dressing to the broccoli and toss to coat. Top with crumbled bacon and serve.






Cookies 'n Cream Ice Cream Cake

INGREDIENTS:

1 chocolate pound cake
1 pint vanilla ice cream, softened
1 cup crumbled chocolate cookies
Confectioner's sugar, for serving

METHOD:

Line a loaf pan with plastic wrap so that it hangs over the edges.

Use a serrated knife to slice the pound cake horizontally into thirds. Place top layer of cake in the bottom of the pan, cut side up. Sprinkle with half of the cookie crumbs and spread half of ice cream on top. Top with middle layer of cake. Repeat with remaining half of cookies and ice cream.

Wrap tightly with plastic. Freeze at least 6 hours and up to overnight. Remove cake from freezer 20 minutes before serving. Turn cake out of pan and remove plastic wrap. Dust with confectioner's sugar and serve.


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Check It Out: Rolling Stones Mag Names 5 Best Songs Ever

*** Rolling Stone Magazines choice for the 5 Best Songs of All Time with music videos.

From Denny: I just spent a couple of hours running down some great music video of the Rolling Stones Magazine's choices for the 5 Best Songs Of All Time. They are putting out a special collector's issue tomorrow that has the best 500 songs of all time. Most of it is grounded in the 60's and 70's but some also in the 2000s decade.

I parked this special post over at Dennys Art Sanctuary where some history of the making of the songs is discussed:

***Rolling Stone Magazine Names 5 Greatest Songs of All Time


Take a look and feel free to put up your choices of the all time best songs in the comment section! :)

Photo by Jsome1 @ flickr

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Funny Posts to Get U Thru Your Work Week - 26 May 2010

Chew on some funnies today...


From Denny: Hey! It's Wednesday and you still need to finish out the work week with a laughing attitude that will dismay your boss, wilt your spouse with relief and annoy your teenage children. Take a look at this short list of posts on several of my blogs this week for your laugh of choice!


BP Oil Spill Funny Quotes and Jokes: Cheeky Quote Day - 26 May 2010

Roundup of Late Night Funnies and Funny Videos - 24 May 2010

Scary Video: Dumb Kid Alert

Hunh? Funny Political Cartoons 15 May 2010

Funny Story: New Funny World Myth


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!