Chocolate + Raspberry = Heaven

I know everyone has been mad at me for not posting in a while, I've noticed a trend myself that every other month is when I post new recipes, and I swear that I'll be better. One of the reasons I've been mia is that I've had quite a few changes lately. I've gotten a second job, became single, I got a new car about a week ago that I absolutely love, I decided to move to florida (which will allow me to blog more because I'm moving in with my Grandparents and I've already told my Grandmother that they're are going to be forced to eat my cooking) in about a month and a few weeks, and my birthday was just over a week ago and I turned 20! Proud to say that I am no loner a teenager, but still not old enough to go the bars with my friends, sadly.
I've noticed that I've been making more cupcakes than cookies in the past months, which is weird because I've always been more of a cookie person. Maybe cookies are my fall-winter dessert and cupcakes are my spring-summer dessert? Whatever the reason I stumbled upon this Chocolate raspberry cupcake recipe and I couldn't wait to try it out! And what a better occasion than my birthday?
Now, before I take all the credit, my good friend Joanna offered to help me with the hard parts so while I made and baked the cupcakes, she was an angel sent from God, and made the filling and the chocolate ganache, AND filled and frosted them while I cooked other stuff. So special thanks to Joanna, for helping me make these in half the time it would have taken me.
This recipe makes so many cupcakes that I have a lot left over so I'm taking some to work with me tonight and to my aunt and uncles house as well.
I got this recipe from Tracey's Culinary Adventures. And let me just say that these cupcakes are the best that I've ever made or had. They are so moist and the raspberry filling is so delicious. Let's just say these cupcakes are a must try!
Chocolate Raspberry Cupcakes
makes about 40 cupcakes
3 ounces of semisweet chocolate, (I used some semisweet chocolate chips that we had at the house)
1 1/2 cups of hot brewed coffee
3 cups sugar
2 1/2 cups flour
1 1/2 cups cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla extract

Raspberry Filling
1 12oz bad of frozen raspberries, (thawed)
1/2 cup sugar
1 tablespoon cornstarch

Chocolate Ganache
12oz of bittersweet chocolate, (finely thawed)
3/4 cup heavy cream
1 1/2 tablespoon sugar
1 1/2 tablespoon corn syrup 
3 tablespoons butter, (softened) 

Part I: Cupcakes
Preheat oven to 350 degrees.
Line your cupcake pans with the liners.
Put the chocolate in a medium heat proof bowl.
Pour the hot coffee over the chocolate and let it sit until the chocolate is melted and then whisk until smooth.
In a large bowl, but not in your mixer, whisk the dry ingredients together.
In the bowl of your mixer, beat together your eggs.
On medium speed, add the all the wet ingredients, including the chocolate mixture, until they are well blended.
Add the dry ingredients about a half a cup at a time and leave on medium speed until incorporated.
Fill the paper liners about 3/4 full, (I used the 1/2 cup measuring cup to do so), and bake for 18-20 minutes, until you can pull out a clean toothpick.
Transfer to cooling racks and allow to cool completely.

Part II: Raspberry Filling
Put the raspberries into a food processor, (or if you don't have one like myself, your blender) and process until smooth.
Strain the mixture through a fine mesh sleeve into a small saucepan to remove the seeds, using a rubber spatula to push it through.
Add the sugar and cornstarch to the pan, whisking to combine.
Bring the mixture to a boil over medium-low heat, whisking often.
When it reached a boil, remove the pan from the heat and let cool slightly.
Let cool before filling the cupcakes.

Part III: Chocolate Ganache
Place the chopped chocolate in a medium heatproof bowl.
Combine the cream, corn syrup, and sugar in a small saucepan and bring to a boil.
Immediately pour the mixture from the saucepan over the chocolate once you've reached the boil and let it sit until the chocolate is melted.
Whisk together until smooth, then add the butter one tablespoon at a time, whisking until completely combined.
Let the mixture stand at room temperature to thicken before topping the cupcakes.

Part IV: Assembly
To fill the cupcakes with the raspberry filling you can either use a pastry bag and insert the tip and fill the cupcakes that way or you can core the cupcakes with a paring knife and fill them using a spoon, Joanna tried both and found that the later was the most efficient option.
Spread the ganache over the top and you can add a raspberry on top for an extra touch.
I kept the cupcakes in the fridge, they taste quite good cool. Trust me, it's a lot of work, but they are sooooo worth it in the end.

Root Beer Float Cupcakes.

I found this recipe for root beer float cupcakes by How Sweet It Is, and I could not wait to make them, I had seen root beer concentrate at the store a few times and always wondered what I could make with it.
The recipe only makes a dozen cupcakes so it's perfect for a day like this, dark and stormy so you can stay home and enjoy them with your family (or for yourself). My mom was worried about the root beer- chocolate combination but the cupcakes sure did disappear fast while I was at work...
Root Beer Float Cupcakes
makes 1 dozen
1 1/8 cups flour
1/4 cup dark cocoa powder
1 1/4 teaspoon salt
3/4  cup brown sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla 
2 teaspoons root beer concentrate
1/3 cup root beer
1/2 cup & 1 tablespoon heavy cream
2 tablespoons sour cream

Preheat the oven to 359
In a bowl, whisk egg and sugar until smooth and there isn't any lumps left. Add cream, butter and vanilla, mix until combines.
Sir in sour cream
Sift dry ingredients together and add to mixture.
Add root beer concentrate and root beer. Mix until batter is smooth
Line a muffin tin with liners
Using a heaping 1/4 cup measure, add batter to each liner.
Bake 15-18 minutes
Let them cool completely before frosting!

Vanilla & Root Beer Frosting
1 1/2 sticks of butter (softened)
4 cups powdered sugar
1 tablespoon vanilla
2 tablespoons milk
1/4 teaspoon root beer extract


In the bowl of an electric mixer, cream the butter until smooth.
On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together.
Then, add the milk and vanilla, beat until smooth.
Remove almost all the vanilla frosting, leave behind about 1/2 of a cup in the mixer.
Set aside the vanilla frosting.
Add the root beer extract to the remaining frosting and beat until it comes together.
Prep two pastry bags or spoons will work too, fill one with each frosting and wait until the cupcakes have completely cooled.
Fill each cupcake with the root beer frosting and frost the tops with the vanilla.
Add hot fudge or chocolate syrup on the tops for the perfect touch.

Tortilla Soup

My second attempt at soup was easier and also delicious.
I have at least ten different soup recipes bookmarked so It's hard to pick the next on I'm going to make, but I looked so delicious I had to try it. And you know it was good because boyfriend took it to work the next day.  The recipie is from How Sweet It Is.
Tortilla Soup
4-6 servings
2 tbs. olive oil
1 medium onion
1 red pepper
3 garlic cloves
1 tsp cumin
1 pinch of cayenne pepper
2 boneless, skinless chicken breasts
32 oz low sodium chicken stock
4 oz can of green chilies
1/2 cup enchilada sauce (I used medium for extra spice)
1/4 cup sour cream

In a large pot add olive oil and heat on medium heat.
Chop your onion and pepper and throw them in, saute until soft.
 Mince your garlic cloves and add that, also sprinkle in the cumin and cayenne and stir.
Cut up your chicken into your preferred size chunks or shred them, and brown on each side.
Pour in chicken stock, chilies, and enchilada sauce.
Bring to a boil, reduce and simmer for 30 minuets.
Right before serving, stir in sour cream.

My First Panini= Best Sandwich I've Ever Made?

Finding something to make for dinner for my and my boyfriend is hard, I'm picky and we both like food with lots of flavor, I thought I was bad about it until I met Josh. So yesterday I searched for hours until I found a meal that sounded good, not to mention that I'm on a budget so I needed something that I didn't have to buy a cartful.

I came across this Italian Panini on Pass the Sushi and It sounded really good with soup, (I'll post the recipe for the soup I made tomorrow), so  I bookmarked it right away. 

Sadly, I do not have a panini press at my parents house, nor my boyfriends, but I knew It could still be delicious.

I defiantly recommend trying this once, Josh and myself loved them, he devoured his within minuets. I know, the bread raised my eyebrows when I bought it, (I found it at Walmart and I was so excited because it was less than $2 and I thought I was going to have to go to a more expensive store to get it.), but it wasn't as hard to cut as I thought. 

I changed the ingredients a little bit, the original recipe called for Fontina cheese, but I used white american cheese; also, I substituted sliced sandwich pepperoni and sliced salami for turkey bacon, its healthier and isn't as greasy as normal bacon. 

Crispy Italian Panini

If you get 1 loaf of the break it'll make 2-3 sandwiches

Focaccia Bread

Olive Oil

Sliced ham, I used brown sugared lunch meat

Turkey, I bought low sodium lunch meat

Turkey Bacon

White American Cheese

Fresh Ground Pepper

Cut the bread into halves or thirds, and then cut them in half through the side so that each pice is a sandwich.

Preheat the panini press or pan to medium heat

Cook the bacon, turkey bacon doesn't take very long

Drizzle olive oil on the inside of your bread slices and add the ground pepper

Layer the meat and cheese as preferred

Put the sandwich in the panini press or in your pan and apply pressure with a spatula. 

If you use a pan, flip the sandwich over  and apply pressure to the other side.

Remove, you can slice it in half if you want and enjoy!

Loaded Baked Potato Soup

Sorry to everyone, I know I haven't posted in a while, I attempted Fried rice last week, but my misfortune made it not post worthy, (don't worry, I'm determined to make it again and master it). In my defense, I had never made rice before in my life. On a positive note, I found my pictures of my baked potato soup that I made maybe a month ago and got excited that I did take pictures, I haven't quite mastered "food photography" yet, but I'm trying!
Also, I've had a couple of people asked me how they could subscribe to my blog; all you have to do is have or make a google account and click "follow" on the right side of the blog, I'm sure if you don't have an account if you click "follow" It will prompt you to create one, If you don't want a google account, follow me on twitter! There is a link at the top of the blog on the banner. I always post an alert when there's a new post, but it is my personal account and you will get all my other posts. So I would say defiantly follow the blog if you like it!
This soup was my first attempt at soup, I've made chili twice, but I don't count chili as a soup.
I was quite pleased with the ending result, soup has always been a favorite of mine and I'm a potato soup fiend. Me and the boyfriend liked it so much, he took some to work the next day for lunch and I froze the rest and we already ate it again.
I got the recipe from Real Mom Kitchen
Loaded Baked Potato Soup
makes 8 servings
4 large baking potatoes or 8 small or medium potatoes
2/3 cup butter
2/3 cup flour
1 tsp. salt
1/4 tsp. pepper
6 cups of milk
1 cup of sour cream
4 thinly sliced green onions
10 bacon strips cooked and crumbles
1 cup shredded cheddar cheese 




Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely. Or microwave them like I did until cooked, then peel and cube the potatoes.
In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out.
Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thick.
Reduce heat to medium-low. Add potatoes. Heat until warm.  Mix in sour cream.

Winter is the time for peppermint, and coffee!

I'm always looking for a reason to bake and my co-workers are always happy for a treat waiting in the break room. I've never made cupcakes from scratch before, so I decided to make them my guinea pigs for my first batch. These cupcakes sounded so good, I loved my last experience baking with mint and coffee baked goods are always delish! Nevertheless, I was super nervous! My parents and boyfriend always try everything first, and they told me that the cupcakes were really good! Even better, everyone at work loved them too! I had to improvise with the ingredients a little, and they seemed to take forever to make, and I admit, I cheated with the frosting (don't stone me!),  but from what everyone said, the cupcakes are totally worth it! Pure & Yummy posted this recipe before me and here it is:
Peppermint Mocha Cupcakes
makes 35 cupcakes
2 2/3 cups flour
2/3 cups unsweetened cocoa powder
2-3 tsp. espresso powder (I couldn't find this so I used my dads instant decaf coffee)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup whole milk
1 cup strong brewed coffee
1 tsp. peppermint extract
2 sticks unsalted butter- at room temperature
1 cup sugar
2 large eggs

Preheat oven to 350 degrees and like your cupcake pans with your paper liners.
In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt and stir together.
In a another medium sized bowl, combine the milk, coffee and peppermint extract.
In a large bowl, combine the butter and sugars. Beat on medium high until light and fluffy, 2-3 minuets, scraping the sides of the bowl as needed. Blend in the eggs one at a time.
Mix in the dry and liquid ingredients alternating between the two. Begin and end with the dry ingredients.
Pour the batter into the cupcake liners; about 3/4 full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. let cool for 5-10 minuets, then transfer to a wire rack to cool completely before frosting.

after all that work, I wasn't in the mood to make the peppermint frosting. Knowing myself ahead of time I bought a container of buttercream frosting. I don't usually like to not make something from scratch, but I gave myself a break, being the first time making cupcakes.
I put all the frosting in a bowl and added a dash of the peppermint extract and red food coloring and mixed it together, adding more food coloring until I got the color I liked.

White Chocolate Raspberry Bliss

My freshman year in college my friend Adriana brought a white chocolate raspberry scone from the student center pretty much everyday to psychology and would give me a pice and I was so in love with them, but for some reason, they stopped having them. So, when I found this recipe made by Hot Polka Dot I was so excited to make them that I made them for christmas, and they were almost everyones favorites. I've had a couple of people ask me for the recipe before I even started this blog so I wanted to make sure that I posted this as one of my firsts. These cookies are delicious and super easy to make, minus the "marbling" which after a few times of making these I still haven't mastered. Did I mention that these were my boyfriends favorite cookies, too? So good luck, and enjoy!
White Chocolate Raspberry Cookies
makes 3 dozen
1/2 cup sugar
1/2 cup brown sugar
1 cup butter
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 cup white chocolate chips
1/2 cup raspberry jam

Preheat oven to 350 degrees and put a rack in the center of the oven.
In a large bowl, with an electric mixer, cream together the butter and sugars. Add the eggs and vanilla and blend.
In a medium bowl, whisk together the flower, baking soda, and salt, then blend the dry ingredients into the butter mixture. Finally, mix in the white chocolate chips.
Scoop a heaping tsp of dough onto the baking sheet for each cookie then round and smooth it with your fingertips.
Spoon about 1/2-1 tsp of raspberry jam onto each cookie (my boyfriend say the more jam the better). Then, using a small paring knife, marble the jam into the dough.
Bake 10-11 minuets until the edges are golden brown.
Let cool for a few minuets and the put on a cooling rack.