Friday Foodday

TGIF lovebugs! Here are my favorite recipes from the week.


Chocolate Cream Cheese Cupcakes
c/o Table for Two

Ingredients

For the filling:

8 oz. cream cheese, softened

1/3 cup granulated sugar

1 egg

Pinch of salt

1 cup mini semisweet chocolate chips

For the cupcakes:

3 cups all purpose flour

2 cups sugar

2/3 cup cocoa powder

2 tsp. baking soda

1 tsp. salt

2 cups of water

2/3 cups vegetable oil

2 tbsp. white vinegar

2 tsp. vanilla extract

Directions

1. Preheat oven to 350 degrees. Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.
2. In the mixing bowl of a stand mixer, beat together the ingredients for the filling (except the chocolate chips) until light and fluffy. Gently fold in the chocolate chips. Set aside.
3. In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
4. Make a well in the middle of the dry ingredients and add in the water, oil, vinegar, and vanilla extract. With a whisk or wooden spoon, mix together the dry with the wet ingredients until well combined.
5. Fill muffin cups with 2/3 full of batter then spool 1 level tbsp. of filling into the center of each cupcake. Repeat until all batter and filling have been used up.
6. Bake 20-25 minutes or until cake portion comes out clean with a toothpick. Let cupcakes cool in pan for 5 minutes before removing and transferring to wire rack to cool completely.
7. Store in airtight container.

Eggplant Pasta Toss
c/o Stephanie Cooks

Ingredients
1/2 pound rotini
2 tbsp olive oil
2 cloves garlic, minced
1/2 cup chicken broth
1 tsp Italian seasonings
Salt and pepper
3 breaded eggplant cutlets, cooked, and diced small, kept warm
1 roasted red pepper, diced small
1/4 cup Parmesan cheese, plus additional for serving


Directions

1- Cook the pasta according to packaging directions.
2- Meanwhile, in a large skillet heat the oil. Add the garlic and stir frequently, about 2-3 minutes. Add in the chicken broth, Italian seasonings, and sprinkle generously with salt and pepper.
3- Turn the heat up to medium high and cook for about 5-10 minutes, until the sauce begins to reduce down and slightly thicken.
4- Add the pasta to the skillet, tossing well to coat. Add the diced eggplant, red pepper, and parmesan. Stir until well combined.
5- Serve hot. Sprinkle with additional parmesan cheese to taste.

Chocolate and Pear Tart

c/o Kitchen Bellicious

Ingredients

• 1 pre-made pie crust dough
• 4 pears, peeled and cut in fourths vertically
• 6 ounces sweetened dark chocolate and 6 ounces of semi-sweet chocolate
• 2 eggs
• 1/3 cup sugar
• 3/4 cup heavy cream
• 2 teaspoons of vanilla
• 2 tablespoons sugar

Directions

1. Fit the pie dough to a tart pan or pie tin and pierce the bottom in several dozen places places with the tines of a fork. Cut the chocolate into bite size chunks and place on the bottom of the tart pan. Place the sliced pears on top of the chocolate.
2. Beat the eggs with the sugar then add in the cream and vanilla. Pour over the pears. Sprinkle with a the 2 TBSP of sugar and place in a preheated 400 degree oven for 10 minutes. Reduce temperature to 375 and bake another 30 minutes or until the top is nice and golden and the custard is set.