VETERANS DAY CAMOUFLAGE CUPCAKES: Veterans Day

I came across this recipe several years ago on TrendHunter. These cupcakes are very easy to make, and they are the perfect thank you for the Veteran in your house or community. Mix up a couple of batches for Veterans Day. Of course, you can always use your make your own from-scratch cupcakes and frosting. You get the idea!

CAMOUFLAGE CUPCAKES

Ingredients 

1 box (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix (and ingredients called for on the package) 

1 box (15.25 oz) Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix (and ingredients called for on the package) 

2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting 

1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting 

Green food coloring 

Directions

Preheat oven to 350°F. Line cupcake tins with paper liners. Prepare cake mix batter according to package directions in two separate bowls. 

You'll need four medium sized bowls. 

In first bowl: Pour 2 cups of white cake batter. 

In second bowl: Pour one cup white cake batter and one cup chocolate cake batter and mix together. 

In third bowl: Pour 2 cups white cake batter, green food coloring and 2-3 tablespoons of chocolate frosting. Mix together and adjust for the desired camo green that you want. 

In fourth bowl: Pour 2 cups of chocolate batter. 

Spoon tablespoon of each color into each cupcake tin. Repeat the colors until liners are 2/3 of the way full. 

Bake for 15-18 minutes or until cupcakes are set and spring back to the touch. Cool cupcakes. 

For Frosting 

Add one tablespoon of white frosting to chocolate frosting container and mix well. For green camouflage colored frosting add one tablespoon of chocolate frosting to a container of white frosting along with some green food coloring until desired color is reached. 

Spoon green camouflage colored frosting into gallon Ziploc bag. Spoon chocolate frosting into separate gallon Ziploc bag. Spoon remaining container of vanilla frosting into gallon Ziploc bag. Cut off corner of all of the bags and place side by side inside large pastry bag fitted with a star tip. Pipe frosting onto cooled cupcakes.

SESAME CHOCOLATE CHIP COOKIES: Sesame Street Day!

Today is National Sesame Street Day! What an amazing show! I came across this recipe for Sesame Chocolate Chip Cookies on the Whole Foods recipe page several years ago and adapted it slightly. It's perfect for today, and I know the Cookie Monster would agree! I won't say it's totally healthy, but with sesame seeds, whole wheat pastry flour, and tahini, it's on the verge. I cut back on the sugar and chocolate chips. And who doesn't need another chocolate chip cookie recipe? Cookie Monster would love these. Perfect for Sesame Street and the Chocolate Chip Cookie holiday!

SESAME CHOCOLATE CHIP COOKIES

Ingredients
1/2 cup light brown sugar
8 Tbsp unsalted butter, softened
2 Tbsp tahini
1 egg
2 tsp pure vanilla extract
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp fine sea salt
3/4 cup dark chocolate chips (mini chips if you're making mini-cookies!)
1/2 cup sesame seeds, toasted and cooled

Directions
In large bowl, beat sugar, butter, and tahini with electric mixer on medium speed until light and fluffy, about 1 minute. Add egg and vanilla and beat again until combined.
In medium bowl, whisk together flour, baking soda, and salt, and then add to sugar mixture and beat until combined. Stir in baking chips and sesame seeds and shape dough into 4 1/2-inch-long logs, wrapping them individually in wax paper and twisting the ends. Chill until firm, 4 hours or overnight. (To help maintain their shape, arrange the dough logs in a 9x13-inch dish to chill.)
Preheat oven to 325°F. Slice each log of dough into 12 (for bigger cookies) or 24 (for smaller cookies) coins, arrange on parchment-paper-lined (or silpat) baking sheets about 2 inches apart and bake until golden brown around the edges, 8 to 10 minutes for smaller cookies, 10 to 12 minutes for larger cookies.
Cool.

Greek Yogurt Chocolate Bundt Cake: Greek Yogurt Day

Today is Greek Yogurt Day. I use Greek Yogurt in baking because it gives a bit of a tangy flavor to cakes, muffins, and breads. I often substitute Greek Yogurt for sour cream in recipes. You'll love this Greek Yogurt Chocolate Bundt Cake.

And, some background on Greek Yogurt. It is not necessarily from Greece. Greek yogurt refers to a yogurt making process. It differs from regular yogurt in that the whey is strained off in the process. Consequently it contains less sugar, fewer carbs, and a lot more protein. Real old fashioned Greek yogurt is made with goat's milk, while much American Greek-style yogurt is made from cow's milk. You can try either in the following recipe. As always, choose a good quality Greek yogurt, as you would a good cocoa.



Ingredients
1 cup unsalted butter, plus more for bundt pan
1 cup water
1/3 cup DARK cocoa powder
1 tsp salt
2 cups all-purpose flour
1 tsp instant espresso powder
1  3/4 cups granulated sugar
1 1/2 tsp baking soda
2 large eggs
1/2 cup plain Greek Yogurt
1 tsp pure vanilla extract
Optional: Confectioners Sugar for sprinkling

Directions
Preheat oven to 350°F. Butter and flour a 10- or 12-cup Bundt pan.
Put butter, water, cocoa powder, espresso powder, and salt in small saucepan. Cook over medium heat, stirring frequently, until butter has just melted and mixture is combined. Set aside.
Whisk together flour, sugar, and baking soda in large mixing bowl. Add half butter mixture and whisk to combine. Add remaining butter mixture, and whisk until combined. Add eggs, one at a time, whisking well after each addition. Whisk in Greek yogurt and vanilla.
Pour batter into prepared pan and spread evenly.
Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean.
Cool cake in pan for 15 minutes.
Invert cake onto wire rack and cool completely.
Optional: Sprinkle with confectioners sugar.

CAPPUCCINO CHOCOLATE TRUFFLE PIE: Cappuccino Day

Today is National Cappuccino Day, and here's an awesome Cappuccino Creme Chocolate Truffle Pie to celebrate. This is great for today - or save the recipe for Thanksgiving! Recipe adapted from the Hershey's Kitchens.

CAPPUCCINO CHOCOLATE TRUFFLE PIE

Ingredients
1/2 cup DARK Cocoa
1/3 cup unsalted butter
1/4 cup sugar
1 can (14 oz.) sweetened condensed milk
1 cup Chopped Dark Chocolate (65-70% cacao)
2 eggs, slightly beaten
9-inch baked pastry crust (prepared or make your own)

CAPPUCCINO CREME (wait until ready to serve): In mixer, combine 1 cup (1/2 pint) whipping cream, 1-1/2 teaspoons powdered espresso, 2 teaspoons DARK Cocoa, and 3 tablespoons powdered sugar; beat until stiff. About 2 cups.

Directions
Heat oven to 350°F.
Melt butter over low heat. Stir in cocoa and sugar. Add sweetened condensed milk, chocolate, and eggs; stir until smooth. Remove from heat. Pour into crust.
Bake 25 to 30 minutes - until center is almost set. Cool completely.
Refrigerate until ready to serve.
Just before serving, prepare and top with Cappuccino Creme.