Chocolate Supreme Cupcakes

Sweets | January 31, 2016 | By

My food blog would not be complete without cupcakes. I had a small cupcake business when I lived in Sweden. The Swedes do love their afternoon “fika,” cake breaks! Here’s one that was most popular among the Swedes, but I’m sure you will also find it über-sinful! It’s layers of chocolate, so what could possibly be wrong with that? It’s the right amount of sweet after dinner, or maybe this is dinner?

Chocolate Supreme Cupcakes
Serves: 12
Make the cupcakes
  • 1 cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup milk
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • ¾ cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
Make the frosting
  • 12 ounces cream cheese softened
  • 1 ½ sticks unsalted butter, softened at room temperature
  • 4 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • Pinch salt
  • 1 lb. 2 oz. bittersweet chocolate, melted and slightly cooled
  • 1 ½ cups sour cream
  • Chunks of dark chocolate
For the cupcakes
  1. Preheat oven to 350 degrees. Line cupcake tray with paper liners.
  2. Whisk flour, baking soda and salt in a bowl. Set aside. Heat milk over medium high heat but don’t boil. Pour milk over unsweetened cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in sugar, canola oil, egg and vanilla until smooth. Slowly whisk in the dry ingredients until just combined. Fill each liner with batter ¾ way full. Bake 20 to 25 minutes until toothpick comes out clean. Let cool five minutes and transfer to baking rack to cool completely.
For the frosting
  1. Beat cream cheese and butter with a mixer on medium speed until fluffy and fully combined, about 3 minutes. In a medium bowl, sift together sugar, cocoa powder, and salt. Gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream. Beat in sour cream until well combined. Sprinkle with chunks of dark chocolate. (Beat well if refrigerating frosting before using.)

Slow Cooker Coconut Curry Pork

Main, Meat | January 30, 2016 | By

I adore my slow cooker! This handy appliance is such a time-saver. Being able to just toss ingredients into the pot, turn on the little switch, and come back several hours to a fully cooked meal is like having a “cook fairy” that appears when you leave the house, makes your meal, and then sneaks out. Thank you very much! This pork curry recipe is fork-tender when ready and full of such flavor. You’ll thank the “cook fairy” for this one!

Slow Cooker Coconut Curry Pork
Serves: 6
  • 2 tablespoons canola oil
  • 4 pounds boneless pork shoulder (fat trimmed), cut into 2-inch pieces
  • Kosher salt & freshly ground pepper
  • 1 large onion, chopped
  • 3 large garlic cloves, minced
  • 1 serrano or Thai chili pepper, seeded and chopped
  • 3 tablespoons fresh ginger, minced
  • 1 tablespoon yellow curry paste
  • 1 tablespoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 14-oz. can diced tomatoes
  • 1 cup light coconut milk
  • 3 cups low-sodium chicken broth
  • Steamed white or brown rice for serving
  • Chopped fresh cilantro and sliced scallions for garnish
  1. Heat canola oil in a large skillet. Season the pork with salt & pepper. Add pork to skillet and brown over high heat, about 7 minutes. Transfer the pork to the slow cooker.
  2. Add onion, garlic, peppers, ginger, curry, cumin, and turmeric to pan and cook over low heat until onion is translucent. Add the mixture into the slow cooker. Add can of tomatoes, coconut milk and chicken broth. Stir well. Cover and cook on high setting for 4 hours. Serve over rice and garnish with cilantro and scallions.
  3. Adapted From: Food & Wine