Devil's Food Cupcakes With Buttercream Frosting

Devil's Food Cupcakes With Buttercream Frosting

Warning!  If you are even thinking about a diet, look the other way.  Scroll past this as fast as you can. Take a deep breath and close your eyes and think about broccoli.  If you’re not thinking about dieting, go get a bib and enjoy reading this recipe. Cover your phone or keyboard.

Devil's Food Cupcakes With Buttercream Frosting

Cake 

2 sticks butter
1 ½ cups semi-sweet chocolate chips
1 3/4 cup sour cream
1 1/2 cup sugar
6 eggs
1 teaspoon vanilla
2 cups cake flour
3/4 cup cocoa powder
3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons baking powder

Preheat oven to 375 degrees. 

Combine the sour cream, butter, and chocolate in a double broiler.  Heat and stir just until chocolate is completely melted.  Beat together the sugar, eggs, and vanilla and add to the chocolate mixture, mixing well. 

Sift in the flour, cocoa, soda, salt, and powder and fold together until well combined and no lumps remain. Fill lined cupcake tins about 3/4 full and bake for about 15 minutes or until a toothpick comes out clean. Cool completely before frosting.

Chocolate Buttercream Frosting

2 cups of butter (4 sticks)
1 (12 oz.) bag chocolate chips 

Melt butter and chocolate together in double broiler. Whisk together until combined. Freeze for 15 minutes.  Remove from freezer and using a hand mixer, beat Beat for at least 5 minutes until light and fluffy. Frost cooled cupcakes immediately and then chill. 

Ganache Drizzle

7 oz semisweet/dark chocolate, chopped

3/4 cup whipping cream

Maraschino Cherries

Place the chopped chocolate into a medium sized, heat proof bowl. 

In a small saucepan, heat the cream until it just begins to simmer and then pour it over the chopped chocolate. Let it sit a minute and then gently stir with a wooden spoon until the chocolate has fully melted and the ganache is smooth. 

Cover and set aside until it is set enough to drizzle over each cupcake, but isn't too runny.  Top cupcakes with a cherry and refrigerate.

Photography is the property of and copyrighted to ©Welcome Home.

Honey Mustard Baked Chicken Thighs

 Honey Mustard Chicken Thighs

This has become one of my favorite go to recipes for all occasions. It’s simple to make and it’s absolutely delicious.  I start off with chicken thighs and add some Panko breadcrumbs which in itself is good...but it’s that smoked paprika that makes it so incredible.  Then I bake them and no one would ever guess they weren’t fried.  But what really tops it off is the honey mustard glaze. The combination is to die for!

Honey Mustard Baked Chicken Thighs

8 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

2 large eggs

1/4 cup milk

1 1/2 cups Panko breadcrumbs

1 teaspoon smoked paprika

1/4 cup vegetable oil

1 cup all-purpose flour

2 tablespoons chopped fresh parsley leaves

 Glaze

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoon mustard

1 tablespoon Dijon mustard

To make the honey mustard glaze, whisk together mayonnaise, honey and two mustards in a small bowl; set aside.

Chicken

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Start off by seasoning both sides of the chicken thighs. 

Then set up a dredging station with 3 pans or bowls.  In the first bowl add your flour, salt and pepper.  

In the second bowl whisk together eggs and milk.  In the third bowl, combine Panko breadcrumbs, the smoked paprika and vegetable oil. 

Working with one piece at a time, first dredge the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing firmly to coat.  You may have to rinse hands in the process if they get to gummy.  

Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through. 

Serve immediately with honey mustard glaze, garnished with parsley, if desired.

Photography is the property of and copyrighted to ©Welcome Home

Roasted Asparagus with Shaved Parmesan and Cherry Tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 I love the colors and the flavors in this recipe. They complement each other so well. As a matter of fact, I made sure it was on my Easter table today.  You will love the tender asparagus with blistered tomatoes and that salty Parmesan cheese together.  Just three main ingredients, fresh asparagus, cherry tomatoes and grated or shaved (or both) Parmesan cheese.

 

Roasted Asparagus with Shaved Parmesan and Cherry Tomatoes

 1 Bundle Asparagus, cleaned and trimmed

1/2 cup Parmesan Cheese, shaved

½ cup Parmesan cheese grated

1/2 Cup Cherry Tomatoes, halved

3 tablespoons Olive Oil

Salt and Pepper, to taste

1 1/2 teaspoon Garlic Powder

1 teaspoon Italian Seasoning

 

 

 

 

 

 

 

 

 

 

Preheat the oven to 350°

Drizzle the asparagus with 2 tablespoons olive oil and season it with salt, pepper and 1 teaspoon garlic powder. Spread it out onto an oven safe baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

Add the shaved Parmesan cheese along the center of the asparagus. If you’d like the cheese to be more present, use shaved AND Parmesan like I did.

 

In a small bowl, stir the cherry tomatoes in with the remaining tablespoon of olive oil, salt, pepper, 1/2 tsp garlic powder, and Italian seasoning and place the tomatoes on top of the Parmesan cheese.

 

 

 

 Place the baking sheet in the center rack of the oven for 20 to 25 minutes.

 

 

 

 

 

 

 

 

 

 

 

  Serve as is or drizzle with your favorite balsamic glaze. Serve warm and enjoy.

 

 

YUM!

 Photography is the property of and copyrighted to Welcome Home.