Cookie Monster Cupcakes...

I made these for my littlest guys third birthday party. He is enamored with all things cookie monster and cookies in general, so this cupcake was a must! And since big brother is gluten free, I used a cup for cup flour blend (Pillsbury). So if you are gluten free and do not have access to such a blend I am sorry but I don't have the other flours and xanthum gum measurements, and if you are cool to eat gluten you can use the same measurements and make these for your little (or big) cookie monsters!

For the Cupcakes (makes 24):

Ingredients:

3 sticks (1.5 cups) unsalted butter at room temperature
1.5 cups light brown sugar
4 large eggs
2 2/3 cups all purpose flour (or a cup for cup GF blend)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla
1 cup semisweet mini chocolate chips

Directions:

Preheat oven to 350 degrees F. Line cupcake pans with 24 liners. Using a stand mixer with paddle attachment, combine the butter and brown sugar on high speed until light and fluffy (3-4 minutes). Add eggs one at a time, mixing well after each addition and scraping sides of bowl down as needed. Combine flour, baking powder, baking soda, and salt in a bowl (I use a 4 cup measuring cup to make it easier to add to the wet ingredients). Add a third of the dry ingredients to the bowl of your stand mixer while mixing on low. Once combined add 1/2 cup milk, then another third of the flour mix, the remaining half cup of milk and finally the raining third of the flour blend mixing well after each addition and scraping down the bowl as needed. Blend in the 2 teaspoons of vanilla and then store in the cup of chocolate chips. Divide batter evenly among the cupcake liners (I use a cupcake scoop but two scoops from a cookie scoop also works very well) and bake for 18-20 minutes and a tester inserted in the center of the cupcake comes out clean. Cool in the pan for 5 minutes then remove to wire tack to cool completely. Once fully cooled use an apple corer to remove a core of the cupcake for filling, but only go 3/4 of the depth of the cupcake.

For the Filling (which you can also use a dip for apple slices, YUM!):

Ingredients:
1 stick of very soft unsalted butter
1/4 cup packed dark brown sugar
1 teaspoon vanilla
8 ounce package of cream cheese
1 cup powdered sugar
1/2 cup semisweet mini chocolate chips

Directions:
In a large bowl, beat together the butter and brown sugar until the sugar is mostly dissolved. Add the cream cheese, vanilla, and powdered sugar and beat until soft and fluffy. Stir in the chocolate chips and then pipe into the center of the cupcakes. You will have left over, definitely try it as a dip with apple slices!

For the Frosting:

Ingredients:
2 sticks (1 cup) softened unsalted butter
1/3 cup packed light brown sugar
1 teaspoon vanilla
3 cups powdered sugar

Directions:
In a large bowl cream together the butter and brown sugar, then add vanilla. Slowly add the powdered sugar until you reach the desired consistency. Then frost your cooled and filled cupcakes. (I added some royal blue food coloring to the frosting to make the cookie monster "fur").

Enjoy!

*Decorating note: I used Hershey's milk chocolate drops and uncolored frosting on the eyes, and just poured some drops to in the open "mouth". 

Cowboy Nachos

When it gets really cold I tend to make chili or a soup, and since I'm the only one who really likes soups we tend to have chili a couple of times a month during the winter. We typically eat the chili as a frito pie dish, but a couple of weeks ago the hubster had a brilliant idea to put the chili on tortilla chips and top with cheese and thus "cowboy nachos" were born. I'm including my own turkey chili recipe below with some options to spice it up (or down) and chip suggestions. I hope you all enjoy!

Chili
1 pound ground lean turkey (could also use ground beef or stew meat)
1 medium onion diced
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne powder
2 tablespoons chili powder
1 teaspoon minced garlic
2 cans black beans drained
2 cans fire roasted diced tomatoes
1 (14 oz) can of tomato sauce

Brown the meat and then add the onion and saute until onion is slightly translucent. Then add the beans, tomatoes and sauce. Stir in seasonings (if you want to spice it up add diced jalapeno and to reduce the heat omit the cayenne) and heat to a boil. Simmer until ready to serve.

Tips:
Mission Tortilla Rounds held up better under the chili than Tostitos.
Add a dollop of sour cream to the top of the nachos to cool down the spice factor.

White Hot Chocolate

Okay, this is an insanely easy recipe (um, crock pot anyone?) that is insanely yummy! It's perfect for combating the arctic chill that's currently gripping the majority of the country. Try it, you won't regret it. I promise.

Ingredients:
8 Cups of milk
2 tsp Vanilla
1 3/4 cups of whipping cream
14 oz can sweetened condensed milk
2 cups of white chocolate chips (you could use milk or dark chocolate as well)

Put all the liquid ingredients in the crock pot set on low, (if you do not have a large crock pot (like myself) you can half the recipe) and stir to combine. Stir in the chocolate chips so that they are evenly distributed and not piled all in one location. Leave on low setting stirring occasionally for approximately 2.5 hours or until it reaches desired temperature. Ladle into mugs and enjoy!


*pro tips:
1- put some crushed peppermint at the bottom of your mug before you ladle in the hot cocoa for an over the top flavor (and pretty pink color). Trust me, its crazy good.
2-husband suggested adding some cinnamon because it almost tastes like the arroz con leche that he adores, so I will try this the next time we enjoy the recipe.