Chili Chocolate Cupcakes

Chili Chocolate Cupcakes

Recipe courtesy of Casey's Cupcakes, Cupcake Wars, 2010

Total Time: 53 min
Prep 15 min
Inactive 20 min
Cook 18 min
Yield: 24 cupcakes
Level: Easy

Ingredients

* 3 cups cake flour
* 1 1/2 cups sugar
* 3/4 cup cocoa powder
* 5 tablespoons chocolate instant pudding mix
* 1 tablespoon baking powder
* 1/4 teaspoon baking soda
* 1 1/4 teaspoon ground chile powder
* 2 teaspoon ground cayenne pepper
* 1/2 teaspoon kosher salt
* 1 cup low-fat milk
* 5 whole eggs
* 1/2 cup canola oil
* 1 teaspoon vanilla extract
* 5 ounces sour cream
* 4 tablespoons mayonnaise
* 1 cup semisweet chocolate chips
* Dark Chocolate Ganache, recipe follows
* Edible gold dust
* Vodka
* 24 large sugar diamond
* 120 small sugar diamonds
* Edible gold glitter

Directions

Preheat oven to 300 degrees. Prepare a cupcake pan with 24 cupcake liners.

Mix the flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, chile powder, cayenne, and salt in a medium bowl. Combine the milk, eggs, oil, and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the sour cream and mayonnaise. Add the dry ingredients, 1 scoop at a time, allowing each scoop to be incorporated before adding the next. Once all the dry ingredients are incorporated, stop the mixer and scrape down sides and bottom. Turn the mixer up to second speed and mix well. Turn the mixer off. Add the chocolate chips and fold in by hand. Fill the cupcake liners using a 2-ounce scoop. Bake for 15 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool completely before decorating.

To assemble: Place a star tip #849 in a large piping bag. Fill with Dark Chocolate Ganache and generously frost each cupcake. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the edges of the ganache with the edible gold paint. Garnish by placing 1 large and 5 small sugar diamonds on top of each cupcake. Sprinkle with edible gold glitter.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Dark Chocolate Ganache:

* 2 1/2 pounds dark chocolate (recommended: Ghirardelli's)
* 1 quart heavy cream
* 1/4 pound butter, cubed

Make your own double boiler by filling a pot half way with hot water. Let the water come to a boil. Place a metal bowl over the pot, making sure that the water does not touch the bottom of the bowl. Put the chocolate in the bowl and stir to melt. When the chocolate is melted completely, remove from the heat. Scald the cream (to 180 degrees F) in a pot over medium heat. Pour the heated cream over the melted chocolate and slowly incorporate; the chocolate will appear glassy. Add the butter, in pieces, to the chocolate. Mix until all the butter has melted. Let set for 1 to 2 hours. The ganache is ready when it is a pipe-able consistency.

Source :www.foodnetwork.com

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Salmon Cakes with Creamy Ginger-Sesame Sauce

Salmon Cakes with Creamy Ginger-Sesame Sauce
2006, Ellie Krieger, All Rights Reserved

Total Time: 40 min
Prep 20 min
Cook20 min
Yield: 6 servings
Level: Easy

Ingredients

* 6 slices whole-wheat sandwich bread
* 2 (15-ounce) cans salmon, drained, skin and bones removed
* 2 eggs, lightly beaten
* 5 scallions
* 1/2 cup finely chopped canned water chestnuts
* 1/4 cup finely chopped fresh cilantro leaves
* 1/2 teaspoon freshly ground black pepper
* 3 teaspoons olive oil, divided
* Creamy Ginger-Sesame Sauce, recipe follows

Directions

Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.

In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.

Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Creamy Ginger-Sesame Sauce:

* 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
* 2 tablespoons mayonnaise
* 1 1/2 tablespoons freshly grated ginger
* 1 teaspoon toasted sesame oil
* 1 teaspoon low-sodium soy sauce

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.

Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Yield: about 2/3 cup

Source :foodnetwork.com
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Festive Tree Cake

Festive Tree Cake

total time
50 min
prep
10 min
servings
16 servings


what you need
25 Holiday OREO Cookies, divided
1 pkg. (2-layer size) white cake mix with pudding in the mix
1-1/4 cups water
1/4 cup oil
3 egg whites
1 tube (4.25 oz.) green decorating icing
11 ring-shaped chewy fruit snacks, any flavor
2 Tbsp. powdered sugar

Make It

PREHEAT oven to 350°F. Coarsely chop 15 of the cookies. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed just until moistened. Beat 2 minutes on high speed. Stir in chopped cookies. Pour into greased and floured 13x9-inch baking pan.

CUT 8 of the remaining cookies in half; arrange in rows in trianglular shape over batter to resemble a tree, pressing cut side of each cookie gently into batter. Place 1 of the remaining whole cookies at the top of the tree for the star and remaining whole cookie at the bottom of the tree for the trunk.

BAKE 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Remove cake from pan; place on large plate or tray. Decorate with decorating icing and candies as desired. Sprinkle with powered sugar. Cut into 16 squares to serve.

Source :www.kraftrecipes.com
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Moist Chocolate Cake Xmas Trees

Moist Chocolate Cake recipes Xmas Trees
Recipe courtesy Gale Gand

Total Time:3 hr 0 min
Prep 30 min
Inactive 2 hr 0 min
Cook 30 min
Yield: 20 servings
Level:Intermediate

Ingredients

* 3 cups sugar
* 2 3/4 cups all-purpose flour
* 1 1/8 cups cocoa powder, preferably Dutch-process
* 2 1/4 teaspoons baking powder
* 2 1/4 teaspoons baking soda
* 1 1/2 teaspoons salt
* 3 eggs
* 1 1/2 cups milk
* 3/4 cup vegetable oil
* 1 tablespoon pure vanilla extract
* 1 1/2 cups very hot water
* 6 ounces semi-sweet chocolate, melted
* 6 ounces white chocolate, melted
* Red and green mini candy covered chocolates (recommended: M & M's)
* Silver dragee

Directions

Heat the oven to 350 degrees F. Cut 1-inch holes out of the bottom of a large inverted foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during baking.

Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.

Pour the batter into the cups. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill for 2 hours then peel off the paper being careful not to tear off the tip of the peak.

Place Chocolate cakes on a rack over a sheet pan lined with parchment paper and with a fork drizzle both colors of chocolate then stick on M & M's and silver dragee to look like ornaments on a little Xmas tree.

Source :www.foodnetwork.com
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Blueberry Coffee Cake Muffins

Blueberry Coffee Cake Muffins

Total Time:37 min
Prep 12 min
Cook 25 min
Yield:16 muffins
Level: Easy

Ingredients

* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 1 1/2 cups sugar
* 3 extra-large eggs, at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 8 ounces (about 1 cup) sour cream
* 1/4 cup milk
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 2 half-pints fresh blueberries, picked through for stems

Directions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Source :2002, Barefoot Contessa Family Style( foodnetwork.com)
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