Bumpy Cake Cupcakes

Oh Yeah! That is right, bumpy cake cupcakes. Bumpy cake was always one of my favorites as a kid. If you grew up in Michigan, you should be familiar with bumpy cake. If not, that is a true shame, and you have my condolences. 

My mom and I love bumpy cake. Sometimes we would keep one in our freezer. That way, when we got a hankering for it, all we had to do was walk to the kitchen. We usually just cut a piece or two from the cake, and saved the rest for later. Most of the time we didn't wait for it to defrost. It was so hard to be patient, and the cake was even amazing frozen.

These cupcakes are a gluten free tribute to that amazing cake. The second I tasted one, all of those great memories came flooding in. They are ridiculously good. 

What You Will Need:
Cupcake Tins
Cupcake Liners
KitchenAid Mixer with Paddle Attachment
Cooling Racks

Ingredients:
For Cupcakes
1 cup Unsalted Butter, room temperature
2 cups Sugar
4 Large Eggs, room temperature
3/4 cup Cocoa Powder
2 teaspoons Pure Vanilla Extract
1 1/4 cup Soy Flour
3/4 cup Tapioca Starch/Flour
3/4 cup Potato Starch
1 Tablespoon + 1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Xanthum Gum
1 teaspoon Salt
1 1/2 cup Milk, hot

For Buttercream Frosting
1 1/2 cup Unsalted Butter, room temperature
3 cups Powdered Sugar
3 3/4 teaspoons Pure Vanilla Extract

For Chocolate Frosting
18 ounces Semi-Sweet Chocolate
4 1/2 Tablespoons Canola Oil

Directions:
For Cupcakes
Preheat oven to 350°F.

Line cupcake tins with cupcake liners. Set aside.

In a medium bowl, whisk together soy flour, tapioca starch, potato starch, baking powder, baking soda, xanthum gum and salt. Set aside.

In KitchenAid Mixer bowl, beat butter with paddle attachment on medium until smooth - approximately 2 minutes.

Slowly add sugar. Beat on medium-high until fluffy - approximately 4 minutes. Scrape down sides of the bowl with a rubber spatula.

Add cocoa and vanilla. Beat at medium for 1 minute. Scrape down the sides of the bowl with rubber spatula.

Add eggs one at a time. Beat for 1 minute on low-medium after each egg. Scrape down the sides of the bowl with rubber spatula.

Add dry ingredients 1/4 cup at a time with mixer on low. Scrape down sides of the bowl with rubber spatula.

Carefully and slowly add milk. Mix until smooth, scraping down bowl with rubber spatula if necessary.

Scoop batter into prepared cupcake tins.

Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then transfer to cooling racks to cool completely.

I know, these already look incredible, but this is just the beginning. Things are about to get insane.

For the Buttercream Frosting

In KitchenAid Mixer bowl, beat butter with paddle attachment on medium until smooth - approximately 2 minutes.

Slowly add the sugar. Mix on low until well combineds.

Add vanilla. Mix on medium-high until smooth and fluffy.

Fill a gallon size ziploc storage bag with buttercream frosting. Clip the corner of the bag.

Pipe buttercream frosting on cupcakes in two lines. Freeze frosted cupcakes for at least 30 minutes.

For Chocolate Frosting
Chop chocolate.

Place chopped chocolate and oil in a medium, microwave safe bowl.

Heat on high for approximately 1 1/2 minutes in 30 second increments until completely melted and smooth.

Pour chocolate in a container that is just wider than the cupcakes. I used a plastic cup. Dip cupcakes in chocolate, and set on a cooling rack to set.

Now we are talking! You know you want to eat them. If you could just reach into your computer, but that isn't possible. What is possible is you following these directions, and making some of your own. Don't wait! These are going to be one of your new favorites.

Just look at that moist chocolate cake, the sweet buttercream frosting, and the rich chocolate frosting. I think I am drooling just thinking about them. I have had to work really hard not to eat all of them in one day. They are that good!

Ask my son, Tommy, he wanted to eat them all. I think he is sneaking them behind my back. ;)

"Take risks: If you win, you will be happy. If you lose, you will be wise."

In my opinion, either way, you win!

Sheryl

Pesto Chicken and Artichoke Grilled Cheese Sandwich

This sandwich was originally created in a hobo pie maker over a camp fire at our friends' cabin. It was so delicious, I had to recreate it at home with my panini maker and my best gluten free bread. I have to tell you it was even better this time around.

So many great flavors: pesto, chicken, artichoke, mozzarella, butter, and the most amazing gluten free bread. It really is a fantastic sandwich. 

What You Will Need:

Panini Press or Saute Pan

Ingredients:

2 Slices Best Gluten Free Bread (Posted May 29, 2013)

1 Tablespoon Butter, room temperature

1 Tablespoon Basil Pesto

1/4 cup Mozzarella Cheese, shredded
1/4 cup Marinated Artichoke Hearts, chopped
1/2 Chicken Breast, cooked with pesto and sliced thin 

Directions:

Preheat Panini Press or Saute Pan over medium heat.

Butter one side of both pieces of bread.

Spread one piece of bread with pesto on the opposite side of the butter.

Place the piece of bread with pesto on it on the panini press with the butter side down. Spread mozzarella cheese on the bread.

Place the artichokes on the bread.

Place the chicken on the bread.

Put the other piece of bread on top of the chicken with the butter side up.

Close the panini press carefully. The sandwich is very thick, and will require some care not to squish all of the contents out. Keep the press closed for approximately 1 minute. You want the sandwich to be golden brown and all of the cheese to be melted.

Believe me, these pictures don't do this sandwich justice. It truly is spectacular!

"Cuddling literally kills depression, relieves anxiety and strengthens the immune system."

Do you think it is possible to cuddle with a sandwich? I might just try. . .

Sheryl

Ground Beef Empanadas

I was trying to decide what to do with the extra pie crust I had chilling in the fridge. I figured I had already done two sweet pies in recent weeks, so it was time to use the pie crust in a savory recipe. American meat pies always seem so dry to me, but I have always loved empanadas. So, I checked out recipes on the internet. Then I created my own recipe based on a few that I read. 

These empanadas are so good! I can't believe I have never made them before.  Not only are they delicious, but they are super easy to make. They are definitely going to become a staple in our menu plan. The whole family enjoyed them! My daughter even helped make them. I love it when my kids help me in the kitchen. 

What You Will Need:
Large Skillet
Rolling Pin
Silicone Mat
Soy Flour
Small Bowl of Water
Fork
Rack set in a Baking Sheet

Ingredients:
Prepared Pie Crust (Posted on May 18, 2013)
1 1/2 pound Ground Beef
2 Tablespoons Dried, Minced Onions (You can use fresh if you like - 1/2 small onion diced)
2 teaspoons Cumin
1 teaspoons Garlic Powder
1 teaspoon Ground Black Pepper
1/2 teaspoon Salt
1 can Tomato Sauce

Directions:
In large skillet, brown ground beef. Remove ground beef from skillet, pour out fat, and return ground beef to the skillet.

Add onions, cumin, garlic powder, salt, peeper and tomato sauce. Stir to combine.

Simmer until liquid is reduced, approximately 20 minutes.

Let cool completely.

The pie crust is easiest to work with when it is cold. Cut your pie crust in four pieces, and work with one piece at a time. Keep additional pieces in the refrigerator until you are ready to work with them.

On a well floured silicone mat or clean counter top, roll out pie crust to approximately 1/4 inch thickness.

I am all about free formed empanadas. It can be difficult to roll out dough to a specific shape, and you often have extra that needs to be re-rolled. I don't like to re-roll. So, try to keep them approximately the same size, but be creative with your shapes. I cut a triangle off of the end of this one and then cut the rest of it in half.

Spoon about 1 Tablespoon of meat into the center of the dough.

Use your finger to wet the edges with the water.

Fold the crust over the meat and press the edges together. Use a flour dusted fork to crimp the edges.

Place completed empanadas on a rack set in a baking sheet.

I only had one pie crust, not the two that the pie crust recipe makes, and I was able to make 12 empanadas. I had plenty of left over meat, which I proceeded to freeze for later.

I made my empanadas in the morning, but didn't want to eat them until dinner. I covered them with plastic wrap and chilled them in the fridge until dinner time.

Just before cooking, spray the empanadas with cooking spray.

Bake in the oven for approximately 20 minutes at 350° F.

They are so yummy, AND they are healthier than the fried version. Yay!! Win-win!

I served them with rice. I probably should have had a vegetable too, but I just wasn't feeling it. My husband likes them with sour cream. I dipped mine in salsa. My kids just ate them au natural. I bet they would be good with guacamole too. It really doesn't matter how you eat them, just do it. You will be happy you did.

Look at them. They are just begging you to eat them!

"Enjoy the little things in life . ..  for one day you will look back and realize they were the big things!"

I love the little things. They make all the difference.

Sheryl