Welcome to my new home!!!
I am so excited to introduce my new website to you. I hope that you enjoy it.
It was definitely a labor of love to get this website up and running and there were plenty of days when I thought that it really wasn't going to be worth all of the frustration but I'm happy to report that I was COMPLETELY wrong. It was totally worth it!
One of my favorite parts of the new site is the amazing recipe index with over 1100 of my recipes!
The picture index is just as helpful as it is beautiful too. Use it to make weekly menu planning easier. I have a schedule that I use to plan our meals and on Meatless Mondays for example, I head to the seafood page, browse until I find a picture that I like, click on the picture and pull up the recipe. All that's left to do is the grocery shopping.
I am so thankful that you found my new website and I hope that you will stop back often. Make sure that you stay connected with me on social media so you know when the newest recipes and blogs are posted. Visit my connect page to see all of the different ways that you can stay connected with me.
I wouldn't be very hospitable if I didn't have something sweet to offer you for stopping by so please accept this decadent Hot Chocolate Cupcake. Enjoy!
Hot Chocolate Cupcakes
6 Tablespoons butter
1/3 cup oil
1/2 cup bittersweet chocolate chips
1/2 cup water
1 1/2 cups flour
1 1/2 cups sugar
1/3 cup cocoa powder
1 1/2 eggs
1/3 cup buttermilk
1 teaspoon vanilla
1 1/2 teaspoon baking soda
1/4 teaspoon salt
6 egg whites
1 1/2 cups sugar
3/4 teaspoon cream of tartar
Heat oven to 350. Place cupcake liners in jumbo cupcake pan.
In saucepan, combine butter, oil, chocolate and water. Heat over medium heat until melted.
Whisk together flour, sugar and cocoa powder in bowl of standing mixer.
Pour hot chocolate mixture into mixer and beat until combined.
Add eggs, one at a time.
Sprinkle baking soda and salt over batter. Combine buttermilk and vanilla. Add to batter.
Mix until well combined.
Fill cupcake liners 2/3 full with batter.
Bake 23 minutes.
Transfer cupcakes to a wire rack and cool completely.
Use a cupcake corer to cut a hole in each cupcakes.
Combine butter, marshmallow fluff and powdered sugar in bowl of standing mixer.
Add cream and beat until combined.
Fill each cupcake with marshmallow filling.
For Marshmallow Meringue:
Heat egg whites, sugar and cream of tartar in a double boiler until warm to the touch.
Transfer to bowl of a standing mixer and beat with a whisk until stiff peaks form.
Spoon mixture into a pastry bag fitted with a round tip and pipe frosting onto cupcakes.
Lightly toast marshmallow with a butane torch.
I would be remiss if I didn't stop to thank my wonderful husband for all of his help and patience during this website building process. Believe me - it wasn't exactly a smooth transition. I couldn't have done it without his tech support and domestic assistance. He stepped in and took over housework and meal preparation on more than one occasion, not to mention the number of hours that he spent solving website issues. You are one of a kind Ben - thanks for loving me - even through website development.
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