My Bug just turned one and let me tell you, what an event it was. I had the most fun celebrating her and with her. As a crafty, EXTRA, mom (I told ya’ll I’m very extra) I had to everything and do everything big. We are in Texas after all. So this post is dedicated to everything Aria… in Onederland.
There’s ALWAYS room for dessert. Oh, don’t give me that “you can’t eat cupcakes because your diet” foolishness. You can eat this. And you should.
If you want a truly decadent chocolate cake or cupcake (however you feel like pouring the patter in the tin), this recipe is for you. And don’t worry about the calorie count. There are a lot of them. But everything in moderation. Don’t sit there and eat the whole batch. Share.
Dark Chocolate Cupcakes
- 3/4 cup buttermilk
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 eggs
- 2 tsp vanilla extract
- 1 cup cocoa powder
- 1 oz bittersweet chocolate, chopped
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- Preheat your oven to 350°. Sift together all your dry ingredients – minus the sugar (flour, cocoa powder, baking soda, baking powder).
- Add bittersweet chocolate.
- Beat butter and sugar together until light and fluffy, about five minutes.
- Beat in vanilla and then buttermilk.
- Add flour and beat until smooth.
- Bake in the oven for about 16 minutes (for cupcakes) and 30 minutes (for cakes) depending on your oven. Those baking times can vary. When your toothpick comes out clean, your cakes are ready.
This recipe yields about a dozen cupcakes or one 8″ round.
To garnish, I used strawberries because the red gives a really pretty contrast to the chocolate cake and buttercream.
(To make the chocolate buttercream blend a half cup of butter, with a half cup of shortening, three cups of confectioner’s sugar, a quarter cup of cocoa powder, and one tsp of vanilla. Pipe onto your finished cupcakes and decorate as you like.)
So at the Cook residence with a 2-month old and all the other obligations of the day, good food is something that my husband and I look forward to. Aria is still a little young for us to be toting in and out of restaurants, so we tend to bring the restaurant home. And since both my husband and I looooove to cook, making burger night special is kind of a homerun and no-brainer.
These burgers were so quick and easy and most importantly delicious that I just knew that I needed to share it with you. So busy moms – and dads – this one’s for you. Holy hamburger night, Batman! This is gonna be good. Check the recipe:
- 2 lbs ground sirloin
- 1 diced jalapeño
- 1 diced small yellow onion
- 1 cup diced mushrooms
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1/2 tsp black pepper, plus a pinch
- hefty pinch dried basil
- 1/2 tsp sea salt, plus a pinch
- Combine all the vegetables (jalapeño, mushrooms, onion) and sautée until tender. Season with the pinches of sea salt and pepper.
- Add seasoned vegetables to ground sirloin. Add additional spices and blend well.
- Shape into 6 oz. hamburger patties.
- Grill to desired level of doneness. (Personally, I love a well-done burger, but if you’re a medium-well type of person – go for it!)
- Toast your bun and add your desired trimmings.
Here’s a little bonus too! What’s a good burger without delicious fries??? Those mouthwatering ones that are fresh cut with the skin on – oh my gosh, I might have to make some for lunch! This is easy too. All you need is a a few large russet potatoes, some vegetable oil and a fryer.
Directions for the fries:
- Slice the potatoes to resemble fries. Soak in cold water for about 10 minutes. Drain.
- The key to yummy, crispy french fries is to double fry them. Sounds crazy right? Trust me. Set your deep fryer to about 275°. Your first fry should be at this temperature for about 4 to 5 minutes. Just to quickly cook them. They shouldn’t have any color at all at this point. Drain the grease off the fries.
- Adjust your deep fryer to 300°. Now when you drop your fries, they’ll go until they get that beautiful golden color. Probably another 4 minutes.
I do hope you enjoy this as much as we do. Bon appetit.