Chocolate Cream Cheese Cupcakes
c/o Table for Two
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
- Preheat oven to 350 degrees. Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.
- 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.
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
- 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.
- 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.
- 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.
- Store in airtight container.
Eggplant Pasta Toss
c/o Stephanie Cooks
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.
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
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
- 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.
- 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.
