Decadent Snickers Cupcakes with Chocolate Mousse Filling

1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Chocolate Mousse Filling
2 cups heavy whipping cream
2 cups milk chocolate chips

Chocolate Buttercream Frosting
1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla
1 bag mini Snickers

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.
2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Continue folding until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.
3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.
Makes 24 cupcakes.

Spicy Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 2 cups semisweet chocolate chips
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Directions

step 1 Preheat oven to 350° F.

 

step 2 In a mixing bowl, combine butter, brown sugar, white sugar, eggs, and vanilla. Beat until smooth and light.

 

step 3In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper. Gradually mix into wet ingredients. Beat until just combined (i.e., when all ingredients are just wet).

 

step 4Fold in chocolate chips until combined. Scoop cookies into 2-inch balls and place on cookie sheets.

step 5 Bake until lightly golden, about 10 minutes.

 

step 6 Let cool slightly, then remove from cookie sheets and transfer to a wire rack to cool further.

Pumpkin Cheesecake with Gingersnap Crust

Ingredients

• 1 1/2 cups gingersnap cookie crumbs, finely ground (about 30 small cookies from a 16-ounce box)
• 3 Tablespoons butter, melted
• 1/4 cup granulated sugar
• Three 8-ounce packages regular or reduced-fat cream cheese, softened
• 1 3/4 cups canned pumpkin pie mix (half of a 29-ounce can)
• 1 1/2 teaspoons pumpkin pie spice
• 3 eggs, room temperature
• 2 Tablespoons cornstarch

Optional

• For a sweeter cheesecake, add an additional 1/4 cup granulated sugar

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Gingersnap Cookie Crumbs,(1 1/2 cups , finely ground about 30 small cookies from a 16-ounce box) Butter(3 Tablespoons, melted) Granulated Sugar(1/4 cup) Regular Or Reduced-Fat Cream Cheese(Three 8-ounce packages, softened) Canned Pumpkin Pie Mix(1 3/4 cups, half of a 29-ounce can) Pumpkin Pie Spice(1 1/2 teaspoons) Eggs(3, room temperature) Cornstarch(2 Tablespoons)

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Directions

step 1Preheat oven to 350 degrees F, with baking rack on lowest level. 

 

step 2 Mix cookie crumbs, melted butter and sugar together with a fork in medium bowl until crumbs hold together. Press crumb mixture firmly into the bottom and 1 to 2 inches up the sides of a 9-inch round tinplate or steel (not nonstick) springform pan. Bake 6 to 8 minutes until crust is set. Cool and set aside.  

step 3 Add softened cream cheese to large bowl and beat on high speed with hand mixer, scraping down sides and bottom of bowl with rubber spatula until smooth and creamy, about 1 minute. There should be no lumps. 

 

step 4 Add additional sugar (if desired), pumpkin pie mix and pumpkin pie spice. Blend well with mixer on medium speed, scraping down sides of bowl with rubber spatula. With mixer still on medium speed, add eggs, one at a time, incorporating each one. With mixer on low, add cornstarch until just blended. Pour batter into prepared  pan.

step 5 Bake in oven until edges are cooked and center jiggles slightly when side of pan is tapped, about 50 to 60 minutes. Do not overcook or cheesecake will crack (but it will still taste great). 

step 6 Cool completely on cooling rack, about 2 hours. Cover top of springform pan with saran wrap and refrigerate for at least 3 hours or overnight. Cheesecake will keep in refrigerator for up to 3 days. If freezing, cover top of pan with saran wrap and freeze overnight. It will keep in freezer for up to 1 week. Thaw overnight in refrigerator. Keep chilled until serving

Penne with Ricotta and Pine Nuts

Penne with Ricotta and Pine Nuts

• 1/3 cup pine nuts
• 1 pound whole wheat penne pasta (health food store)
• 1 1/2 pound baby spinach, washed
• 2 Tb olive oil
• Course salt and fresh ground pepper
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese

1. Preheat the oven to 350*.  Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
2. Meanwhile, in a large pot of boiling salted water, cook the spinach penne until al dente according to package directions, adding the fresh spinach during the last 2 minutes of cooking.  Drain; return the pasta and spinach to the pot.
3. Add the olive oil; season generously with salt and pepper.  Toss well.
4. Serve immediately, topped with the ricotta, pine nuts, and parmesan. 

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Kid Rock - Born Free

Crazy Pizza Bread

Serves 4 to 6 Use your favorite pizza toppings for this. I used red bell peppers, green peppers and pepperoni to keep it kid-friendly. Other suggested add-ins: caramelized onions and roasted garlic (dry roast unpeeled cloves on a skillet for about 5 minutes, then finely mince or mash into a paste). If using a topping that will render fat, microwave it for a minute or two to prevent the fat from rendering into the dough while baking, which will alter the texture of the bread.
Serve with a simple marinara sauce or tomato soup for dipping.
Ingredients:
1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup Lindsay Chopped California Ripe Olives or 1/2 cup Lindsay Large Pitted Black Ripe Olives, sliced
1 1/2 cups favorite toppings, chopped
8 oz. shredded mozzarella cheese
1 tablespoon olive oil
Sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the olives and toppings and combine well. Dough will be tacky, but feel free to dust with a bit more extra flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator for another hour.
Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Let oven stay at 450 degrees for 20 minutes.
Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.
To pack for lunch, wrap slices in foil and lightly toast before putting it in a lunchbox. Include a small container of tomato soup or marinara sauce for dipping.