Dark Chocolate Cupcakes

INGREDIENTS
3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ¼ teaspoon coarse salt
¾ cup unsweetened Dutch-process cocoa powder
1 ½ cup granulated sugar
4 item large eggs, room temperature
1 tablespoon pure vanilla extract
¾ cup hot water
1 cup nonfat sour cream, room temperature

PREPARATION
Preparation:

1. Preheat oven 350°F. Line muffin pans with paper liners. Whisk together, baking soda, baking powder and salt. Set aside. In another bowl whisk together cocoa powder and hot water, until smooth.

2. Melt butter in a saucepan over medium heat; add sugar stirring, until combined. Remove from heat, pour into mixing bowl. With an electric mixer on medium-low speed, beat until cooled about 7 minutes. Add eggs, one at a time, scraping down sides of bowl periodically. Add vanilla extract and cocoa mixture, beat until combined. Reduce speed; add flour mixture alternating with sour cream, ending with flour until just combined.

3. Divide batter evenly among lined cups filling three-quarters full. Bake approximately 20-25 minutes, rotating pans halfway through and a toothpick inserted in center comes out clean. Transfer pans to rack or counter to cool before removing cupcakes.

4. To finish, use a small offset spatula or small butter knife to create soft peaks with frosting.


Dark Chocolate Frosting:
Makes: 4 cups

½ cup unsweetened Dutch-process cocoa powder
½ cup boiling water
2 ¼ cups (4 ½ sticks) unsalted butter, room temperature
¾ cup confectioners’ sugar, sifted
¼ teaspoon salt
1 ½ pounds semi-sweet chocolate, melted and cooled

Chocolate Curls:
1 block bittersweet chocolate

Use a vegetable peeler, slice strips from a slightly warm block of chocolate (heat in microwave for 5-second intervals, do not overheat). To create curls, start from the top and move the peeler toward you directly over cupcakes.
http://www.essence.com/recipes/dessert/info/darkchocolatecupcakes/

Amaretto Pineapple Upside-Down Cupcakes

INGREDIENTS
1½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1½ cup granulated sugar
3 item large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup pure almond extract
¾ cup milk
¼ cup amaretto



PREPARATION
Preparation:


1. Preheat oven 350°F. Whisk together flour, baking powder, and salt. Set aside.





2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, scraping down sides of bowl periodically. Mix in extracts. Combine milk and amaretto, set aside. Reduce speed; add flour mixture alternating with milk-amaretto mixture, ending with flour until just combined.





Pineapple Glaze:


6 tablespoons (¾ stick) unsalted butter, room temperature


1 cup firmly packed light brown


½ cups canned pineapple slices packed in juice, drained


6 maraschino cherries, halved





1. Spray muffin pans with nonstick cooking spray and dust with flour, tapping out excess.


2. Melt butter in a saucepan over medium heat. Add brown sugar, stirring occasionally, until sugar bubbles. Divide butter-sugar mixture among cupcake wells to generously cover bottom.


3. Cut each pineapple slice in diagonal fours to create eight fan-shaped chunks. Place 4 or 5 of the chunks evenly over the butter-sugar mixture with the broader part of the fan along the edge of the well. Place half a cherry, rounded side up into the center, gently press down.4. Divide batter evenly over pineapple glaze filling two-thirds full. Bake, rotating pans h


alfway through until golden brown, and a toothpick inserted comes out clean, about 30 minutes. Transfer pans to rack or counter to cool completely before removing cupcakes.


5. To finish, run a small icing spatula or thin bladed knife around cupcakes and invert over a baking sheet to remove. Use a spoon to replace any topping stuck to bottom of pan. Serve immediately.


http://www.essence.com/recipes/entertaining/info/AmarettoPineappleUpsideDownCupcakes/

Chef Shannah's Crab Balls

INGREDIENTS
16 item can white crabmeat
8 item package cream cheese
½ cup chopped green onion
½ cup dehydrated red & green bell pepper
3 tablespoon butter
½ cup ½ & ½
3 tablespoon season all & garlic powder (mixed)
1 item can bread crumbs

PREPARATION

Preparation:

Take quart size pot and melt butter.

Add green onion and dehydrated bell peppers to butter.

Sautee until almost golden brown.

Add 1/2 & 1/2 to mixture and bring to a boil.

Reduce heat.

Add cream cheese and work into mixture until dissolved and well blended.Add season all and garlic powder mixtureAdd crabmeat and work into all ingredients until blended well.

Cook for 15 minutes and then remove from burner.

Let cool for 30 minutes.

Add bread crumbs to a mixing bowl.

Scoop 2tbsp of crabmeat mixture at a time and roll into bread crumbs.

Place scoops on was paper.

Refrigerate for at least 24 hours or freeze mixture until ready to cook.

Deep Frying:

Let crab balls thaw for at least 2 - 3 hours before deep frying.

Yields:

30 - 50 Balls or 10 Crab Patties

http://www.essence.com/recipes/lunch/info/ChefShannahscrabballs

Apple Walnut Crumb Cupcakes

INGREDIENTS
2 ½ cup all-purpose flour
½ teaspoon baking soda
1 ¼ teaspoon baking powder
¼ teaspoon coarse salt
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 item large eggs, room temperature
2 teaspoon pure vanilla extract
¼ teaspoon almond extract
1 ¼ cup sour cream
1 ½ cup fried diced apples peeled
1 ½ cup caramelized walnut halves
1 item Wilton vanilla crème drizzle icing

PREPARATION
1. Preheat oven 350°F. Line muffin pans with paper liners. Whisk together flour, baking soda, baking powder and salt. Set aside.


2. With an electric mixer on medium-high speed cream butter and sugar together until light and fluffy. Add eggs, one at a time, scraping down sides as needed. Beat in vanilla and almond extracts. Add flour mixture and sour cream, alternating, ending with flour until just combined. Finish by stirring with hand leaving a few streaks of flour.



3. Divide batter evenly among lined cups filling three-quarters full. Sprinkle the plain streusel topping over cupcakes, gently pressing it into batter. Using your fingers to maintain the crumbly effect, sprinkle the apple walnut streusel mixture for topping. Bake, rotating pans halfway through until golden brown, and a toothpick inserted comes out clean, about 22 minutes. Transfer pans to rack or counter to cool before removing cupcakes. To finish, drizzle Wilton vanilla crème icing.



Streusel Topping:

2 ¼ cups all-purpose flour

¾ cup packed dark-brown sugar

2 ¼ teaspoons ground cinnamon

¾ teaspoon coarse salt

¾ cups (1 ½ sticks) unsalted butter

Whisk together flour, brown sugar, cinnamon, and salt; cut in the butter using your fingertips or two table knives until combined, but still crumbly. Refrigerate for 30 minutes before using. Reserve half to combine with apples walnut mixture.


Fried Apples:

1 ½ cups diced apples peeled

¼ teaspoon nutmeg

¼ teaspoon cinnamon

½ cup granulated sugar

¼ teaspoon pure vanilla extract

2 tablespoons unsalted butter

Whisk together sugar, nutmeg, and cinnamon. Melt butter in a sauté pan adding vanilla extract, once hot add diced apples with sugar mixture. Let soften and caramelize. Set aside.



Caramelized Walnuts: (available ready-made)

(Optional ingredient if have allergies; apple crumb cupcake)

1 cup walnut halves

¼ cup granulated sugar

1 tablespoons honey

1 tablespoon water

1 teaspoon vegetable oil

Toast walnuts in a 350°F oven on baking sheet 10-15 minutes until fragrant and golden. Shake the pan during toasting to encourage even browning. Combine honey, water and oil in large saucepan bring to a boil add walnuts stir frequently until liquid is evaporated. Remove walnuts place in a small bowl toss with sugar. Place sugar coated walnuts on cookie sheet to dry. Combine walnuts with streusel and apples for topping. Refrigerate for 30 minutes before using.


http://www.essence.com/recipes/dessert/info/AppleWalnutCrumbCupcakes/

The Green Machine

INGREDIENTS
1 item Granny Smith apple, cored, chopped
1 item kiwi, peeled, chopped
1 item rib celery, strings removed, leaf for garnish
2 item sprigs arugula
1 cup apple juice

PREPARATION
In blender container or food processor, combine all ingredients. Process until smooth. Serve right away.

YIELD
2 Serving/s

Nutritional Information
Per serving: 115 calories, 0 grams fat, 0 milligrams cholesterol, 22 milligrams sodium, 29 grams carbohydrate, 1 gram protein

INGREDIENTS
24 ounce can black beans, rinsed and drained
1 cup coarsely grated low-fat
1 item Monterey Jack cheese
1 item thinly sliced jalapeño pepper
8 item small tortillas (7-inch)
2 teaspoon olive oil
1 cup cubed avocado
1 tablespoon fresh lime juice
½ teaspoon salt (optional)

PREPARATION
Mash half the black beans with potato masher until smooth, and mix with remaining whole beans. Spread equal parts beans, cheese and jalapeños on four tortillas. Stack a second tortilla on top of the filling. Heat 1 teaspoon of oil in a large nonstick sauté pan over medium-high heat. Put two quesadillas in the pan, pressing down with spatula to close. Cook 2 to 4 minutes on both sides. Repeat with the remaining two quesadillas. Dice avocado, then toss with the lime juice and salt. Serve atop the quesadillas.

YIELD

4 Serving/s

Nutritional Information

Per serving: 380 calories, 47 grams carbohydrate, 15 milligrams cholesterol, 16 grams fat, 17 grams protein, 807 milligrams sodium.

http://www.essence.com/recipes/snacks/info/blackbeanandavocadoquesadillas/