Jonesinforfood


Ghiradelli Grand Fudge Cupcakes
November 3, 2009, 4:00 pm
Filed under: Desserts

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Yesterday was my Dad’s birthday.  I already know he doesn’t really want “gifts” in the usual sense.  He much prefers just having his kids and grandkids come visit, or sharing a burger for dinner or something.  He’s also a man who loves his desserts.  When he was younger, the man could put away an entire sheet cake in a day or two and never gain a pound.  What ugly twist of fate occurred that I inherited none of those genes!?

I saw a recipe on a Ghiradelli cannister of unsweetened cocoa that I had in my cupboard for Ghiradelli Grand Fudge Cake.  It’s a two-layer cake covered in Ghiradelli buttercream frosting.  Sounded delicious, but honestly, at 6 in the a.m. yesterday with a cranky child who woke up at 5 a.m. thanks to ridiculous daylight savings, I just didn’t have it in me to do a layer cake.  I decided on cupcakes with the same frosting.

They turned out magnificently!  I don’t do cupcakes very often, so I was worried, but they were the most moist, rich, oh-so-chocolatey cupcakes I’ve ever attempted…and a big hit with the birthday boy, which was most important!

Ghiradelli Grand Fudge Cupcakes

2 c. all purpose flour

3/4 c. Ghiradelli unsweetened cocoa

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 c. butter, softened

1 3/4 c. sugar

2 tsp. vanilla

2 large eggs

1 1/3 c. milk

Preheat oven to 350 degrees.  Add liners to cupcake tin.

In medium bowl, combine flour, cocoa, baking powder, baking soda and salt; set aside.  In a large bowl, cream butter and sugar on medium-high speed until light and fluffy.  Reduce speed to low and add vanilla and eggs one at a time, scraping bowl after each addition.  Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed.  Continue to mix until smooth.  Spoon into muffin liners.  Bake 15 to 20 minutes or until toothpick comes out clean.

Ghiradelli Buttercream Frosting

6 T. butter, softened

2 1/3 confectioner’s sugar

1/2 c. Ghiradelli Unsweetened cocoa

1/3 c. milk

1/2 tsp. vanilla extract

In bowl, beat butter until light and fluffy.  In separate bowl, mix confectioner’s sugar with cocoa.  Blend sugar mixture with butter alternately with milk, beating well after each addition.  Beat until smooth.  Blend in vanilla.

My dad is also a huge fan of coffee, so at the end, I grated an espresso chocolate bar over the top for a little added flavor….

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Game Day Artichoke Dip
November 2, 2009, 1:27 am
Filed under: side dishes and salads

Today was a day to splurge on some serious game day less-than-fat-free chow, as I knew I was going to be able to celebrate my Vikes schooling the Packers.  Plus, my husband is a Packer fan, and I thought he might want a little something to eat while he cried in his beer.

This scrumptious, rich and delicious recipe was taken from the Food Network website here, and is Paula Deen’s Three Cheese Hot Artichoke Dip.  I made some very, very minor modifications for personal taste which I’ll list below.  Hit the link above if you want Ms. Paula’s original.

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Hot Artichoke Dip 

8 oz. softened cream cheese

1 c. mayonnaise

14 oz. can of artichoke hearts, drained and chopped

1 small bunch of green onions, white parts chopped (about 6 onions?)

1/2 c. grated parmesan

1 c. shredded mozzarella

Approximately 6 shakes of Tabasco

1 dash of Worcestershire

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Preheat oven to 350 degrees. 

In mixing bowl, beat cream cheese until smooth.  Add mayo and again beat until combined.  Add all other ingredients and stir together until well combined.  Transfer to a pie plate or baking dish.  Bake about 40 minutes until bubbly and top is lightly browned.  Serve with crackers or veggies.  I served it with Triscuits, which was delish!

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