Chocolate Cupcakes with Salted Caramel Butter Cream and Chocolate Ganache

Yesterday, I hosted a baby shower for 4 of my fellow teachers who are expecting first and second babies. I made 3 different types of cupcakes, 75 all total. I had butter cream everywhere. These cupcakes were the most popular offering on the dessert table.
My principal said they tasted like See's Bourdeaux candies.

makes 36 cupcakes or 3 9 inch layers

1 cup unsweetened cocoa
1 cup boiling water
1 cup softened butter
2 1/2 cups sugar
4 eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 cups cake flour
2 tsp baking soda
1/2 tsp baking powder
1 cup sour cream
Caramel Butter Cream
Caramel
1/2 cup granulated sugar
4 tbsp water
1/2 cup heavy cream
3 tsp vanilla
3 sticks butter, softened
3 1/2-4 cups powdered sugar
Ganache
1 bag semi sweet chocolate chips(use a good quality)
1 cup heavy cream

Heat oven to 325. Dissolve the cocoa into the boiling water, set aside. Beat the butter and sugar until fluffy with an electric mixer. In a small bowl mix together the flour, baking powder and soda. Add the eggs to the butter mixture one at a time and the vanilla. With the mixer on low,add the chocolate mixture. Then,add half of the flour mixture followed by all of the sour cream, finishing with the remaining flour. Mix until just combined. Line cupcake tins with liners. Using an ice-cream scoop, fill each tin 2/3 full with the batter. Bake for 20-25 minutes or until a toothpick comes out clean. Cool completely before frosting.

Caramel Butter Cream

Place the granulated sugar and water in a small sauce pot and stir to combine. Bring the mixture to a boil over medium/high heat. Do Not Stir. When you notice sugar mixture beginning to brown, swirl the mixture and continue to cook until all is a dark brown color. Turn off the heat and slowly add the cream and vanilla. Whisk to combine and let the caramel cool. Meanwhile, place the butter in a large bowl and using an electric mixer beat until fluffy. Add the powdered sugar and the cooled caramel and continue to beat on high until fluffy(about 5-6 minutes). Frost the cupcakes

Ganache

Combine both in a small sauce pot. Melt the chocolate into the cream over low heat, stirring constantly. Let ganache cool

To assemble. Frost cupcakes with Caramel Butter Cream. Drizzle the ganache over the frosting. To finish sprinkle a small amount of coarse sea salt over each cupcake.

Figure Friendly Chicken and Broccoli Fettuccine Alfredo

I love Fettuccine Alfredo but the calorie count can be a bit much. I stumbled across a recipe for a chicken and broccoli version but wasn't thrilled with the yogurt based sauce. I find that I can't add yogurt to a hot sauce without it curdling on me and yogurt is too tangy for my taste in an Alfredo Sauce. I omitted the yogurt for SOS mix. This is a fat-free dry mix that can be mixed with any liquid(water, wine or stock) and cooked to make a light, creamy sauce. SOS mix can be used in place of canned soup and can be used in a slow cooker as well. Here's what you need.
Cook's Notes- Total Weight Watcher points for this meal is 11+ points per serving

SOS Mix
In jar with a lid, mix together
2 cups dry non-fat milk powder
3/4 cup cornstarch
2 tbsp dried onion flakes

To make a sauce, whisk the following together in a sauce pan
1/3 cup mix
1 1/4 cup liquid
salt and pepper to taste
Bring the mixture to a boil and cook stirring constantly until thickened

Alfredo
Serves 6
3 large boneless, skinless chicken breasts cut into bite sized pieces
3 cups broccoli florets
1 lb whole wheat fettuccine
3 cloves minced garlic
2 tbsp smart balance(margarine)
2 tbsp olive oil
salt and pepper
1/4 dry white wine
1 1/4 cup prepared SOS mix(I made mine with chicken stock)
1/3 cup shredded parmesan cheese plus more for garnish

In a large skillet heat the olive oil. Add the chicken and garlic, season with salt and pepper. Brown the chicken on all sides. Meanwhile place the broccoli in a pot wide shallow pot with a lid. Add enough water to cover the bottom about 1/4 inch. Season with salt. Bring the water to a boil. Place a lid on the pot and let the broccoli steam for 5 minutes. Remove the lid and let the broccoli cool, allowing any remaining steam to escape.Bring a large pasta pot of water and salt to a boil. Cook the fettuccine, reserving a cup of the pasta water. Add the wine to the chicken and let most of it condense down. In a small sauce pot, add 1 1/4 cup chicken stock and 1/3 cup SOS mix. Whisk well and season with salt and pepper. Bring the mixture to a boil, stirring until thickened. Turn off the heat, add the Smart Balance and 1/3 cup of parmesan cheese. Whisk until smooth. Drain the pasta and add it, along with the broccoli to the chicken in the skillet. Pour the prepared sauce over all and add a small amount of the pasta water a little at a time until the sauce is thin enough to coat everything in the skillet. Serve, top with remaining parmesan cheese.

Lasagna Soup

This is a fabulous Paula Deen recipe. Surprisingly it is very low in calories and is only 5 Weight Watchers points. I made a few adjustments to the seasoning to make it taste more like pasta sauce. The soup has 3 big bonus points in its favor,this is a great use for leftover lasagna noodles, kids will love it and it takes about 40 minutes to get it on the table. Great for a week night.

Serves 8-10

1 lb ground turkey
1 large onion, chopped
2 large red bell peppers, chopped
3 16oz cans of fire roasted tomatoes
1 28 oz can tomato puree
2 cups broken lasagna noodles
2 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
6 cups chicken stock
1 cup dry white wine
1 tbsp olive oil
1/2 cup grated parmesan cheese
1/2 tsp red chili flakes
salt and pepper
low fat shredded mozarella cheese for garnish
minced fresh basil leaves for garnish

Heat the oil in a large stock pot. Add the ground turkey and brown. Add the onions and bell peppers,season with salt and pepper. Cook until the veggies soften. Add the basil, thyme, oregano and red chili flakes. Add the stock, wine, tomatoes and puree. Adjust salt and pepper. Bring to a boil and add the noodles. Turn the heat down to a slow boil and cook until the noodles are soft. Turn off the heat and add the parmesan cheese. Ladle into bowls. Garnish with mozarella cheese and fresh basil.

Lemon Cupcakes with Lemon Buttercream

A few years ago we were fortunate enough to have a lovely neighborhood bakery that made some of the most delicious desserts. The lemon cake was too die for if you are a lemon lover that is. Since then the bakery has closed and the pastry chef has moved on to bigger and better things. I tried to duplicate that heavenly lemon cake without much success, until today. These cupcakes taste just like that long ago forgotten cake. This recipe will make enough for a 2 layer cake or 24 cupcakes.

5 egg whites at room temp.
3/4 cup buttermilk
zest of 2 large lemons
juice of 1 lemon
1 3/4 cup sugar
2 3/4 cup cake flour
1 tbsp baking powder
1 cup softened butter(2 sticks)
Lemon Curd
6 egg yolks
1 cup sugar
1/2 cup fresh lemon juice
1/2 cup cold butter(1 stick) cut into pieces
1 tbsp lemon zest
Frosting
1 cup softened butter
4 cups powdered sugar
2 large lemons, zested and juiced
2 tbsp heavy cream

Lemon Curd

Beat the yolks until well blended. Strain them through a sieve into a medium sauce pan.This will remove any shells or albumen. Add the sugar and lemon juice. Stir to combine and cook over low heat for 10-15 minutes until the mixture coats the back of a spoon. Remove from heat and immediately pour through a sieve again into a medium sized bowl to strain out any scrambled egg bits. Whisk in the butter and lemon zest. Pour into a plastic container, seal and place in frig until ready to use. Will keep in the frig for 2 weeks.
Scoop a small amount of cake out of the center of each cupcake. Pipe a small amount of lemon curd into the hole. Top with a small amount of cake. Frost with the lemon butter cream.

Preheat the oven to 325.
In a small bowl mix together the egg whites, 1/4 cup buttermilk and lemon zest, set aside. In another bowl, mix together the cake flour and baking powder, set aside. In a large bowl with an electric mixer beat the butter and sugar until light and fluffy about 2-3 minutes. Add the dry ingredients and the egg white mixture and beat on low until combined. Scrap down the sides of the bowl. Add the remaining buttermilk and lemon juice and beat again until just combined. Line 2 12 cup cupcake tins with paper liners. Using an ice-cream scoop, fill each liner 2/3's full. Be careful not to fill these any fuller as the cupcakes really puff up during baking. Bake for 20-25 minutes or until a toothpick inserted in a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes then remove them to a wire rack to finish cooling.
Frosting

Meanwhile, place the butter and powdered sugar in a large bowl. Beat on low until just combined. Scrap down the sides of the bowl. Add the cream, lemon juice and zest. Continue to beat on high for 5-6 minutes until the frosting is light and fluffy. Place frosting in a piping bag or frost by hand.

Fruit Salsa

I was pleasantly surprised by this salsa. There is nothing spicy about it. Kids and adults as well will really enjoy it. It reminds me of a fruit salad but the cinnamon chips takes it to a new level. I'm always looking for a low-cal offering when I put together party food and this one fits the bill.

16 oz carton of strawberries, rinsed and stems removed
2 large kiwis, peeled
2 Granny Smith apples, peeled and cored
8 ounces of raspberries
3 tbsp sugar or stevia
4 tbsp good quality strawberry jam or spread
juice of half a lemon
cinnamon sugar pita chips or tortilla chips for serving

Place the strawberries in a food processor and pulse until the berries are diced. Do the same for the kiwis and then the apples.Don't overload the food processor as this will create an uneven dice among your fruits. Place these in a large bowl and toss with the lemon juice. Add the raspberries and gently toss. Add the sugar and strawberry perserves and gently mix again. Place in a serving bowl with cinnamon chips along side for dipping.

Cheese Fondue

My favorite type of eats are small bites. Nothing makes me happier than a good dip or a well made party snack. I started serving cheese fondue on New Year's Eve a few years ago and my kids have asked for it ever since. It's fun and easy to make. Everyone can tailor it to fit their taste and I can get them to eat a few more veggies. I usually serve french bread, sauted button mushrooms, steamed broccoli and small potatoes, sliced green apples, red bell peppers and cherry tomatoes, sliced salami.

Serves 4-6

1/2 pound of imported swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 clove garlic, peeled
1 cup dry white wine
juice of half a lemon
1 tablespoon cherry brandy(kirsch)
1/2 teaspoon dry mustard
pinch of nutmeg

In a small bowl, toss the cheeses with the cornstarch and set aside. Gently smash the garlic, keeping is whole and toss it into an electric fondue pot. Turn the heat up to medium and add the wine and lemon juice. Bring it up to a simmer and let it go for about 2 minutes. Remove the garlic. Add the cheeses into the simmering liquid. Stir gently until the cheese melts and the fondue just begins to bubble. Serve in a fondue pot or small crock pot.

Cranberry, Pecan Cheese Spread

I'm having a few friends over tomorrow to dabble in ceramics. I thought a few light snacks would be in order. This spread has a cream cheese, goat cheese base. Candied pecans, dried cranberries and fresh rosemary add a slightly sweet, slightly savory twist.

4 oz cream cheese at room temp
4 oz goat cheese at room temp
1/3 cup dried cranberries
1/3 cup chopped pecans
3 tbsp brown sugar
1/2 tsp fresh rosemary leaves
salt and pepper

Place the cheeses into the bowl of a food processor. Add a pinch of salt, pepper and the rosemary leaves. Pulse until all the ingredients come together. Scrap the cheese into a small mixing bowl and set aside. Place the pecans in a small skillet. Begin to toast them on medium/ high heat. Add the brown sugar, a pinch of salt and pepper. Cook stirring constantly until the sugar has melted. Pour the nuts onto a silpat or parchment paper and let it cool. When the nuts are cool enough to handle, crumble them into the cheese mixture, add the cranberries, stir to combine. Serve with toasted french bread or crackers.