Red Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting

Mmm.

Ingredients

* 2-1/4 cups all-purpose flour
* 1-1/2 cups sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup cooking oil
* 1 cup buttermilk or sour milk*
* 2 eggs
* 1/4 cup red food coloring (2 ounces)
* 1 teaspoon vinegar
* 1 teaspoon vanilla
* White Chocolate Whipped Cream
* Mascarpone Frosting
* Grated white chocolate and/or white chocolate curls (optional)

Directions

1. Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.

2. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat with an electric mixer on low to medium speed until combined. Spoon batter into the prepared muffin cups, filling each about three-fourths full.

3. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

4. Prepare White Chocolate Whipped Cream and Mascarpone Frosting. Transfer the whipped cream to a decorating bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some of the whipped cream inside cake.

5. Generously pipe or spread the frosting onto tops of cupcakes. If desired, sprinkle with grated white chocolate and/or white chocolate curls. Makes 18 cupcakes.

*Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

White Chocolate Whipped Cream: In a small heavy saucepan, combine 3 ounces chopped white baking chocolate and 1/4 cup whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat 3/4 cup whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours.

Mascarpone Frosting: In a large bowl, combine 1/2 cup mascarpone cheese and 1/4 cup softened butter. Beat with an electric mixer on medium to high speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add 4 cups powdered sugar, beating well. Beat in 2 to 3 teaspoons milk, 1 teaspoon at a time, to reach spreading consistency.

Candy Box Caramels

I saw this in an email from BH&G and this is a must for the holiday season!

Ingredients

* 12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
* 1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
* 48 short plastic or wooden skewers (optional)
* 1 14-ounce package vanilla caramels (about 48), unwrapped
* 2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)

Directions

1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.

2. Place toffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.

3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.

4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
Nutrition Facts

* Calories 92,
* Total Fat (g) 4,
* Saturated Fat (g) 3

Marshmallow Truffles

Makes: about 40 truffles
Prep: 1 hr.
Chill: 1 hr.
Freeze: 20 min.
Stand: 15 min.

Ingredients

* 1 7-ounce jar marshmallow creme
* 1/3 cup butter, softened
* 1/4 teaspoon almond extract or vanilla*
* 1/4 teaspoon salt
* 3 cups powdered sugar
* Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries
* Powdered sugar
* 8 ounces semisweet chocolate squares, chopped**
* 1 tablespoon shortening
* Finely chopped toasted nuts, toasted coconut, or candy sprinkles
* White baking chocolate, melted

Directions

1. Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.

2. Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.

3. Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.

4. Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. Makes about 40 truffles.

*Test Kitchen Tip: If you prefer, omit the almond extract or vanilla and add 1 tablespoon desired flavored liqueur (such as raspberry or orange) to the marshmallow mixture; increase the 3 cups powdered sugar to 3-1/4 cups.

**Test Kitchen Tip: You may use 8 ounces vanilla-flavor candy coating instead of (or in addition to) the semisweet chocolate. If using both, in separate small saucepans, combine the candy coating or semisweet chocolate with the shortening; melt, dip, and decorate truffles as directed. (You will have leftover melted candy coating and chocolate, but use 8 ounces of each so you get enough depth to dip truffles.) If desired, drizzle white-coated truffles with melted semisweet chocolate.

TO STORE:Layer truffles between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Black Cat Treat Pouch

If you're looking for a kids' party activity that can double as a container for take-home treats, look no further than this inexpensive and fun-to-make black cat pouch made from paper plates. Help kids staple two plates together with tops facing, then use a small plate or bowl to trace and cut out a circular area to form the ears. Have kids paint the outsides of the plates black; let dry. Give the kids a circle punch to cut out the shapes for the eyes. Help them make the pupils by feeding the circle punch back over a punched circle to create the shape. Add cutouts for the ears, whiskers, and nose.

Witch Foot Goody Tube

With striped tights and a pointed shoe, this witch foot goody tube is actually an empty toilet paper roll in disguise. Cut strips of orange and purple origami papers and glue them around the top two-thirds of an empty tube using a glue stick. Use double-stick tape to attach a 2-inch-tall piece of black card stock around the tube, cut a small slit at the center front, and fold down the corners. Layer and attach a set of black and silver squares for the buckle, then attach a 2x6-inch black triangle to the tube base and curl up the point by wrapping it around a pencil.

Chocolate-Covered Pretzel Rods

Ingredients

* 36 pretzel rods (1 package)
* 12 ounces semisweet chocolate bars
* 1- 1/2 cups assorted toppings: sprinkles, crushed cookies, toffee bits, or mini M&M's

Directions

1. Heat chopped semisweet chocolate bars in the microwave in 30-second increments until melted.

2. Ladle chocolate over 3/4 of each pretzel rod. Tap or scrape off excess chocolate, then roll pretzel in sprinkles, crushed cookies, toffee bits or mini M&Ms

3. Dry on a cooling rack until set.

Tiramisu Bread Pudding

I found this recipe at BHG and it looks like a good one.

Makes: 8 servings
Prep: 25 minutes
Bake: 30 minutes
Cool: 20 minutes

Ingredients
* 1-1/3 cups milk
* 1-1/4 cups whipping cream
* 2 Tbsp. instant coffee crystals
* 6 eggs, lightly beaten
* 2/3 cup granulated sugar
* 1/3 cup packed brown sugar
* 2 tsp. vanilla
* 8 cups torn white bread slices (about 12 slices)
* 1/3 cup powdered sugar
* 1 recipe Cream Cheese Topper (recipe below)

Directions

1. Preheat oven to 375 degrees F. In large bowl stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tablespoon milk mixture; set aside.

2. Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan.

3. Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).

4. In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper. Makes 8 servings.

Cream Cheese Topper: In medium mixing bowl beat 3/4 cup whipping cream; 1 ounce cream cheese, softened; and 1 tablespoon powdered sugar on medium until soft peaks form. Makes about 1-1/2 cups.
Nutrition Facts

* Servings Per Recipe 8 servings
* Calories 522,
* Total Fat(g)29

Penny Pinching Staples

Budget Kitchen Basics

Need it: Pancake Mix
Make it: Stir together 1 3/4 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. In another bowl, whisk 2 eggs and 3 tablespoons vegetable oil into 1 1/2 cups milk. Add liquid to dry mixture and whisk. Don't overmix; batter should be lumpy. Makes 10 to 12 pancakes.

Need it: Chocolate Syrup
Make it: In a saucepan over medium heat, stir together 1 cup water, 1/3 cup light corn syrup, 1 cup semisweet chocolate chips, and 1/2 teaspoon vanilla extract. Stir constantly until just boiling. Cool and store in the fridge for up to 2 months.

Need it: Bacon Bits
Make it: Finely chop leftover cooked bacon and place in a zip-top bag, pressing out all the air when you seal it. Form into a flat, thin layer and freeze; simply break off a few pieces and crumble them when you need bacon bits. Freeze for up to 3 months.

Need it: Pre-Chopped Garlic
Make it: Chop a handful of peeled garlic cloves in a food processor; place in a sealable container and cover with olive oil. Store chilled airtight up to 2 weeks. Once the garlic is gone, use oil to flavor pasta or salad dressing.

Need it: Fresh Buttermilk
Make it: For 1 cup buttermilk to use in baking, mix 1 tablespoon white vinegar or lemon juice with 1 cup milk; let sit 5 minutes and use. Combining 3/4 cup plain yogurt and 1/4 cup milk works, too.

Cameron Diaz's Garlicky Lemon Chicken With Broccolini

Serves 2

INGREDIENTS

• vegetable-oil cooking spray
• 1 tablespoon olive oil
• 1 4 oz boneless, skinless chicken breast, cut into 1 1/2-inch cubes
• 1 cup Broccolini, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1 cup cooked brown rice
• 2 cloves garlic, chopped
• 1 tablespoon grated lemon zest
• 1 whole egg plus 1 egg white, scrambled
• 3 tablespoons fresh lemon juice
• 1/2 cup fat-free low-sodium chicken broth
• 1 tablespoon parsley, chopped

PREPARATION

1. Spray a large skillet with cooking spray and heat over high heat. Add oil. Sprinkle chicken and Broccolini with salt, garlic powder and pepper; add to skillet. Cook, stirring occasionally, until chicken begins to brown, 2 to 3 minutes.

2. Add flour and cook, stirring continuously, 1 minute more. Add rice, garlic and lemon zest; cook 2 to 3 minutes more. Add eggs, stirring vigorously until egg is cooked and chicken is no longer pink in the center, 1 to 2 minutes. Remove from heat and add juice, broth and parsley.

The skinny

317 calories per serving, 9 g fat (2 g saturated), 31 g carbs, 3 g fiber, 23 g protein

Six Cheese Rigatoni

I got this from Market Panty Rigatoni noodles. The love this.

3 1/2 cups rigatoni (1/2 package)
1 1/4 cups half and half
1 (8 oz) pkg shredded italian six-cheese blend
2 tsp. cornstarch
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Freshly ground black pepper

Cook pasta according to package directions; drain.

Meanwhile, in a medium bowl, thoroughly combine cheese, cornstarch and salt; set aside. In medium saucepan, over Medium-low heat, bring half and half just to a simmer; stirring occasionally. Gradually add cheese mixture, whisk until cheese is completely melted and sauce is smooth.

Pour sauce over pasta; toss to coat. Serve with Parmesan cheese and black pepper.