My buddy Chris is a true North Carolina southerner from his light, easy drawl to his knowledge of traditional southern food. I mostly post gluten-free recipes here, but I would never dream of denying you good, gluten tolerant people Chris’ herbed southern biscuits. The aromas that filled the studio as they baked were absolutely torturous, and everyone in my family, including the little one, scarfed these down with joy and abandon!

Don’t hesitate to give this incredible family recipe a try!

Bearded southern man eating chicken and biscuits.

•2 cups all-purpose flour
•1 tablespoon baking powder
•1/2 teaspoon salt
•3/4 cup shortening
•3/4 cup milk
•7 tablespoons of unsalted butter
•1/2 cup Thyme pulled
•1/2 cup Rosemary chopped
•1/2 cup chive chopped
•1 lbs chicken thighs

~ Pre-heat the oven to 450 degrees.

~ Mix everything but the chicken into a bowl. I like to use a fork until the flour becomes doughy. Once it’s doughy place a towel over the bowl. Let it sit for 5 mins.

~ As that is going on, take your chicken and salt or pepper to taste. Place the chicken in a cast-iron-skillet and put into the oven. It needs to bake for about 35 minutes to get crispy.

~ While chicken is baking, flour a work surface. Take your dough out of the bowl and place it on the flour, roll out the dough a couple of times with a rolling pin. Be careful not to overwork the dough. Once the dough is about one inch thick use a cup or glass to make your biscuit. Be careful not to twist the glass or cup because that prevents rise on your biscuit.

~ This recipe should make around 6-8 biscuits depending on how wide you cut the the biscuits. Once you have them cut place them on a cooking sheet. I like to spray it with oil before placement to prevent any sticking. Place them in the oven for 10-15 minutes or until slightly brown.

~ Slice cooked chicken thighs and assemble on warm biscuits.

ENJOY!!

Man's hand in flour.

Man's hands clapping flour.

Herbed southern biscuits in a baking dish.

Bearded southern man eating chicken and biscuits.

Bearded southern man eating chicken and biscuits.

I previously posted my no-knead sourdough bread recipe and, while that bread was absolutely delicious, I was always frustrated by the deflated, flat nature of the resulting loaf. I craved airy, tall, crisp edged bread for all my efforts (though if you like denser bread the previous recipe can’t be beat)! I researched like crazy and found the only solution people seem to use is to add yeast to the mix to facilitate the rise. Ugh. Since I make this bread so the fermentation process can consume and reduce the gluten in the flour, I wanted to keep the recipe pure using just the sourdough starter. After much trial and error, I found a few solutions that I think are key to success and here is the updated recipe for that as well as some concise tips and instructions on caring for your starter. Having these quick details in one place makes it so much easier!

I also started using a rattan proofing basket which seems to help with dough spread. It’s a cheap and easy way to improve your bread and makes it loads cleaner and easier when dumping the dough into dutch oven. The dutch oven is a non-negotiable tool as it’s essential to the technique.

Let me know what you think!

Ps: The timing on this works very well if you let it ferment overnight and proof and bake in the morning (on a non-work day;)

 

Fresh homemade no-knead sourdough bread.

  • ~ 1 1/2 cups filtered water (more or less, depending on the hydration level of your starter)
  • 1/4 cup sourdough starter at 100% hydration
  • 3 1/2 cups all-purpose flour (OR 2  cups all-purpose and 1 1/2 cup stone ground whole wheat – my fave blend)
  • 2 tsp. salt

~ Dissolve starter in a large bowl into warm or room temperature filtered water. If you have a very wet/hydrated starter, you may use slightly less water to prevent the dough from becoming too slack and falling flat. Experiment to see what exact amount of water works best with your starter’s hydration level.

~ Add flour and salt and stir until combined. If your dough is firmer it helps to use your hands but try to handle the dough as little as possible. The dough should be shaggy but not crumbly.

~ Cover the bowl with plastic and let sit at room temperature for 10-18 hours. If your house is warmer  (say above 72 degrees) you’ll probably want to ferment on the shorter end of the spectrum and if your house is cooler it may take longer for your dough to ferment and rise to its peak. To give you an idea, in the summer my house is around 78 degrees and 10-11 hours works perfectly with my starter. This is the process of souring the bread and the long ferment allows the bacteria in the starter to improve the bread’s digestibility. If your house is quite cold, you can put the covered dough in the oven with just the oven light on to facilitate rise. Fermentation is done when the dough has doubled in size.

~ Generously flour or cornmeal (my favorite option and best if looking to reduce gluten content) a work surface and scrape the dough onto the surface. Gently spread out the dough with your hands as if you were making a large rectangular pizza. Then fold the dough into thirds like a letter and then in half so it forms sort of a square. Cover loosely with plastic and let it rest for 15 minutes.

~ Lift the dough and gently form into a ball. Transfer to a proofing basket generously floured or sprinkled with cornmeal. Cover basket with a towel and let rise for an hour and a half. When this rise is done the dough should not easily spring back when poked with your finger.

~ A half hour before the second rise is complete, preheat the oven to 450 degrees WITH the lidded dutch oven inside to preheat it also.

~ Turn the dough upside down from the proofing basket into the dutch oven. Cover and bake 25 minutes.

~ Uncover and bake an additional 5-10 minutes until crust is crisped and lightly brown.

~ Let cool completely on rack before slicing.

ENJOY!!

Sourdough STARTER Tips:

I refrigerate my starter so I don’t have to constantly feed it and waste flour. Instructions on caring for a starter can be confusing and lengthy. Here are some concise tips and instruction.

~ Feed refrigerated starter weekly. Feed starters kept at room temperature daily (see why I refrigerate?).

~ Feed refrigerated starter the night before baking (or 8-10 hours before you plan to begin making bread) and leave out at room temp. Use desired amount of starter then feed the starter again, cover loosely, and return to fridge.

~ RATIOS: 1 cup starter “EATS” 2 cups flour and 1 cup warm or room temp filtered water. This makes your starter 100% hydrated. If your starter is too runny (VERY hydrated) use less water and vice-versa. Of course you don’t need to keep 1 cup of starter. I generally do 1/4 cup starter with 1/2 cup flour and 1/4 cup water.

~ TO FEED: discard, share, or use (see pancake recipe below) all but 1/4 cup starter. Mix starter with  1/4 cup warm or room temp water filtered water (un-chlorinated). Add 1/2 cup flour and stir until incorporated. Cover loosely (leave out at room temp for a bit if you feel your starter needs more vigor) and return to fridge. I usually store my starter in a mason jar with this lid loosely on.

SOURDOUGH STARTER PANCAKES

These are AWESOME and very flexible! At night when I mix my dough to make bread, I actually put all of the extra starter in a bowl, measure it and feed it and also let it sit overnight so I have a good amount of starter for pancakes in the morning. All measurements are approximate and can be adjusted easily.

  • ~2 cups starter (again this is very forgiving)
  • milk to thin batter (can be up to 1 cup depending on thickness of starter so use your own discretion)
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 Tablespoon sugar (optional)
  • Coconut oil to cook the pancakes
  • Maple syrup, of course!

~Heat a large skillet over medium low heat. Once the skillet is hot, add coconut oil to coat.

~ Mix starter and milk together first to thin starter into a workable batter. Then stir in vanilla, salt, baking soda and sugar until combined. Batter should be of average thickness. If batter is too thick, thin it slightly with more milk.

~ Spoon a few Tablespoons batter into oiled and heated skillet. Just like regular pancakes, flip when the top bubbles. Serve and top with maple syrup. They are fantastic with fresh berries as the tart berries compliment the sourness of the pancakes and sweetness of the syrup perfectly!

***These keep great in the fridge and toasted in a toaster when craving the most delicious pancakes!

Fresh homemade no-knead sourdough bread.

Holiday cocktails with sugared rosemary and cranberries.

My toddler daughter and I had a blast making these! These homemade marshmallows are soft, fluffy and can be adapted to practically any flavor profile you like. It’s like magic watching a plain dowdy-looking syrup mixture turn into stunning glossy marshmallow. They’re gorgeous, delicious and make a super special and easy holiday gift. Everyone gives cookies! This year give marshmallows;) You’re friends and neighbors will appreciate the change-up.

When I set about looking for a marshmallow recipe, I found that most called for refined sugar and corn syrup. Bletch. I try to avoid corn syrup as much as possible. I swapped the sweeteners for honey and LOVED the results! Fluffy, soft, and delightfully sweet!

I’ve included flavor variations below the main recipe. Honestly, I can’t even pick a favorite! Let me know if you can;)

Woman's hand sprinkling powdered sugar over homemade vanilla marshmallows. Woman's hand sprinkling powdered sugar over homemade vanilla marshmallows.

For this recipe you will need:


9×13 Pan
parchment paper

stand mixer
candy thermometer

  • 1 cup filtered water (divided)
  • 3 tablespoons grass-fed beef gelatin
  • 1 cup honey (doesn’t need to be raw since we’re cooking it)
  • ¼ teaspoon ground vanilla bean OR 1 tsp vanilla extract
  • 1/8 cup arrowroot powder and 1/8 cup powdered sugar, mixed

~Grease pan and completely line with parchment paper leaving extra parchment on the ends to use as handles. Sprinkle the bottom of the pan with powder mix.

~In your stand mixer bowl, add the gelatin with 1/2 cup of water and let bloom.

~Heat the other 1/2 cup of water in a sauce pan along with the honey, ground vanilla and the salt. Turn the burner to a medium heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees. Keep an eye on this because you will hate your life if it boils over!! Immediately remove pan from the heat.

~Turn your stand mixer to low/med. Slowly pour the hot honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).

~Turn off the mixer and transfer the marshmallow creme to the parchment-lined pan. Spread and smooth the top with a spatula. Let set at least 4 hours but preferably overnight.

~When set, remove the marshmallows by lifting from the parchment paper flaps. Spray cooking oil on a large knife and cut to desired size. Coat with powder mixture by tossing in a bowl and/or powdering with a sieve.

Homemade spiced caramel marshmallows with hot chocolate.

Homemade peppermint chocolate marshmallows with hot chocolate.

Pouring hot chocolate with homemade peppermint marshmallows.

Homemade peppermint chocolate marshmallows on a plate.

FLAVORS

Peppermint

~ Add 1/2 teaspoon peppermint extract while spinning in mixer. Throw candy canes in a ziplock bag and crush with the back of a spoon. Heat semi-sweet chocolate chips in microwave at 30 second intervals until melted. Whisk smooth and dip tops of marshmallows in chocolate, then sprinkle crushed candy cane on top.

Caramel Chai Swirl

~ Use favorite fleur de sel caramel sauce (firm at room temp). Heat in microwave to thin and stir in 1/2 teaspoon pumpkin pie spice and an optional generous sprinkle chinese 5 spice. While caramel is still thin and warm, plop small spoonfuls on top of marshmallow crème in the pan and swirl with toothpick

Matcha

~ Add 2 teaspoons matcha powder a few minutes into mixing in the standing mixer. Top by dusting marshmallows with 1 teaspoon additional matcha powder. Serve atop a matcha latte.

MEXICAN Spiced Rich Hot Chocolate

makes 4 servings

  • 5 cups milk
  • 1 cup half & half
  • 12 ounces semi-sweet chocolate chips
  • 1 cinnamon stick
  • ¼ teaspoon ground vanilla bean
  • a pinch or two of cayenne (optional)
  • freshly grated nutmeg
  • pinch sea salt
    *top with homemade Spiced Chai Caramel Marshmallows

~ In a pot heat the milk then add chocolate. Melt the chocolate over low/medium heat, stirring constantly. Once melted and the mixture is warmed through stir in the cinnamon and cayenne and whip until completely smooth. Serve hot!

PEPPERMINT Candy Cane Hot Chocolate

  • 5 cups milk
  • 1 cup half & half
  • 12 ounces semi-sweet chocolate chips
  • ¼ cup crushed peppermints/candy canes
  • pinch sea salt

~ Heat milk with salt, melt crushed peppermints in heated milk, whisk in chocolate until smooth. Top with Peppermint marshmallows.

MATCHA Latte

  • 1 teaspoon ceremonial grade matcha
  • ¼ cup hot water
  • 1 cup hot whole milk
  • honey to taste

~ Whisk matcha into hot water. Add heated milk and honey and stir. Enjoy with Matcha marshmallows for an extra special treat!

Woman's hand sprinkling matcha powder over homemade green tea matcha marshmallows.

Woman's hand sprinkling matcha powder over homemade green tea matcha marshmallows.

A great friend of mine is getting hitched and having a camping style wedding. In honor of her and her man, I had some fun with the elements of one of summer’s best treats…s’mores!! I know it’s technically fall, but it’s 100 degrees here and fall is good camping weather in these parts! These are some abstract interpretations but, seriously, try rolling your roasted marshmallows in toasted unsweetened coconut when making s’mores. It is F-ing TRANSCENDENT!

Burnt marshmallow still life on black.

Deconstructed s'mores

Our family recipe for baby back ribs is an absolute stunner! You can find them here in my rib soup and here in my first post on this obsessive topic of my favorite rib recipe. So this isn’t the first time I’ve thrust this recipe at you. Have you made it? If not that is EXACTLY why I’m throwing it at you again!! Good grief get at it already! If you have, let this be a reminder to pull this delicious recipe out again at your next barbecue and have the happiest, messiest guests imaginable!

Also check out this babe in all her sticky, barbecue awesomeness. Get it Molls!

Fall off the bone baby back ribs.

Woman holding meat cleaver smeared with barbecue sauce.

Woman eating meat from fall off the bone baby back ribs.

Woman eating meat from fall off the bone baby back ribs.

Woman eating meat from fall off the bone baby back ribs.

Woman pulling meat from fall off the bone baby back ribs.

Woman licking barbecue sauce off of her fingers.

Woman wiping barbecue sauce covered hands on her apron.

Woman wiping barbecue sauce covered hands on her apron.

DRY RUB

  • 1 tablespoon paprika
  •  1 teaspoon orange peel powder or 2 teaspoons finely grated orange zest (use a microplane to fine grate)
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper, to taste
  • 4 pounds baby back ribs
  • your favorite barbecue sauce

~ Cut each whole  rack in half and tear off aluminum foil sheets big enough to enclose each  halved.  Peel membrane off the back of the rib with a butter knife and a paper towel as instructed in this video– apply a dry rub to both sides.

~ Mix up dry rub and apply liberally massaging into meat.

~ Enclose each segment separately and tightly in aluminum foil and refrigerate for 8 hour or overnight.

~ Put ribs still tightly enclosed in foil on a baking sheet (they drip like crazy) and bake at 300 degrees for 2-1/2 hour.

~ After baking you can either refrigerate until ready to grill or put them right on the grill. Once ready to grill, slather with your favorite BBQ sauce and grill at a medium heat for about 5-10 min per side or until sauce is a little bubbly and they are charred they way you like. Don’t leave them on for too long or they’ll dry out.

**Oh Molly, we’re all ravenously nuts about this ribs. You’re in good company girl!

Smiling woman wearing an apron.

Good grief it is soooo wickedly hot all I want is cold food that doesn’t require my oven to be turned on. What is the deal with this heat? 111 degrees today and it’s a struggle to do anything except be underwater in the pool!

For years I’ve been after Molly for this recipe! It goes without saying here that any barbecue or get together at my house goes with an unspoken request for this salad. The flavors are so perfectly balanced, the textures so crisp and fresh, that I’m still surprised by the simplicity of the recipe. It really is a quick, non-lettuce salad to bring anywhere as a respectable contribution to any meal. Now I have the recipe immortalized here and can never lose it again. Whew!

Here’s a bunch of pretty food and beautiful Molly images to get you in the recipe mood. Thanks Molly!!

Grilled corn cob in the husk

Woman's hand cutting grilled corn from the cob

Hands tossing summer Corn Salad with tomatoes and avocado

hands squeezing lemon into summer Corn Salad with tomatoes and avocado

  • 4 Ears of Corn
  • 1/2 red onion
  • 1 container of cherry or grape tomatoes
  • 1 large or 2 small avocados
  • 1 ball of fresh mozzarella
  • Olive oil
  • Balsamic Vinegar
  • 1/2 Lemon
  • Salt/Pepper to taste
~ To grill the corn, heat grill on low and place the corn directly on the grill with the husks on. Turn occasionally.  After about ten minutes, remove husks and char 1-2 minutes each side. Let cool.
*** If you do not grill the corn, slice it off the cob first and sauté in EVOO until cooked through. Let stand to cool. If you sauté the corn, no need to add more olive oil when dressing the whole salad.
~ While the corn is cooling, dice the red onion, halve or quarter the tomatoes depending on size. Chop the avocado and mozzarella into bite size pieces. Season with salt and pepper to taste. Add a squeeze of fresh lemon juice.
~ Once the corn has cooled to the touch break each ear in half to slice off the kernels. Toss the corn with the other ingredients and lightly drizzle EVOO and Balsamic vinegar.
**Variation: Use lime instead of lemon and add some fresh cilantro. Yum!
Summer Corn Salad with tomatoes and avocado

Yeah, you heard right. I said Piña Colada Grilled Caramelized Pineapple!!! I mean life doesn’t get better or easier than this. This recipe is ridiculous. We’ve been poolside beating the oppressive L.A. heat and this little ditty is the perfect ending to any and every impromptu bbq. I mean, the grill’s already hot so it seems a shame NOT to make it, right?

Although…I do make this in a skillet on the stove sometimes and the caramelization is to die for! Try it both ways and pick your own delicious poison;)

Pineapple skin cut from the pineapple

Grilled pineapple rings caramelized with piña colada glaze

  • 1 whole pineapple
  • 1/4 cup dark rum, like Meyers
  • 1/4 cup coconut cream (optional but insanely delicious)
  • 1 teaspoon cinnamon
  • pinch salt
  • 1/4+ cup dark brown sugar, to taste
  • unsweetened coconut flakes, toasted stirring frequently in a dry pan on low heat until nicely browned
  • coconut oil for brush grill racks

~ Cut the thick skin and eyes from the pineapple. Slice into thick rings then core with either a cookie cutter or paring knife.

~ Whisk together all ingredients except the toasted coconut (and oil for brushing) in a shallow baking dish and marinate pineapple rings for an hour.

~On a preheat grill to medium-high heat. Brush grill racks with coconut oil to prevent sticking. OR preheat an oiled skillet over medium heat.

~ Grill/sear pineapple until you see grill marks and/or caramelization and the pineapple is heated through (about 5 minutes per side).

~ You can reserve the marinade and serve it with the rings if you like. Then sprinkle each ring generously with the toasted coconut.

ENJOY!

Grilled pineapple rings caramelized with piña colada glaze

Grilled pineapple rings caramelized with piña colada glaze

When Molly was up for showing me how she makes homemade lasagna noodles rolled entirely by hand I was pumped. I can’t eat them but, man was I happy to shoot her making these beauties (and housing all the layers between noodles)! This lasagna was a BIG hit in our houses. It’s chock full of flavorful vegetables and the perfect satisfying dish for any meatless Monday (or wednesday, or thursday…). I actually think I like it better than it’s meaty cousin. GASP! Shhhh don’t tell, snitches get stitches!

Molly’s artisanal noodle making was so very beautiful to shoot that I’ve included more images than usual to take ya’ll on the “maker’s” journey with us. Kick back and enjoy because there’s plenty of work to come when you make and roll your own lasagna noodles the old-fashioned way;) You can do it! Let’s see those muscles!

Woman cracking an egg into a pile of flour to make pasta.

Woman cracking an egg into a pile of flour to make pasta.

Woman kneading dough to make pasta.

Woman pulling and flipped fresh rolled pasta dough.

Woman cutting freahly made lasagna noodles.

Sauteed pan of vegetables including squashes, onion and tomatoes.

Woman assembling a vegetable lasagna with homemade noodles.

Woman assembling a vegetable lasagna with homemade noodles.

Woman assembling a vegetable lasagna with homemade noodles.

Woman spooning vegetable sauce.

Woman assembling a vegetable lasagna with homemade noodles.

PASTA
  • 3 c.+ All purpose flour
  • 4 Eggs
  • Pinch of Salt
  • 1 tbsp of warm water
~ Form a volcano shape with the flour and sprinkle with a pinch of salt.
~ Crack eggs into the well of the flour.
~ Using a fork begin to beat the eggs and slowly draw in the flour the combine. As the dough starts to come together, use your hands to knead. Add warm water or more flour to get a tacky, yet firm consistency.
~ Let the dough rest for 1 hour. Divide dough into 4 equal parts. Using a rolling pin roll (or a pasta maker if you have one!) out each ball like your life depends on! Roll the dough to approximately 1/8 of an inch or thinner.
~ Use a paring knife to cut each sheet into 3-4 inch strips. Each sheet will yield 3-4 strips. Lay the strips out flat to dry while make the ragu and herbed cheese fillings.
VEGGIE RAGU
  • 1 28oz can whole peeled tomatoes
  • 1 14 oz can crushed tomatoes
  • 1 Yellow Squash
  • 1 Green Zucchini
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Large Yellow Onion
  • 1/4 c. chopped fresh herbs (we used Basil, Thyme, and Rosemary)
  • 1/4 c. light dry red wine (we used Pinot Noir)
  • 1/4 c. grated parmesan cheese
  • 2 tsp. minced garlic
  • Salt and Pepper to taste
Chop all of the fresh veggies into bite size pieces. For the squash and zucchini quarter then slice.
~ Heat olive oil to a large skillet at medium heat. combine squash, zucchini, peppers, and onion to skillet. Saute for 5-7 minutes until all of the veggies begin to soften.
~ Add garlic and cook for another 2 minutes.
~ Add in tomatoes and red wine. Let the mixture cook down stirring occasionally to break up whole tomatoes. Season with parmesan cheese and salt and pepper to taste. Allow the mixture to simmer for approximately 30 minutes. Turn off the heat and let stand for another 30 minutes.
HERBED CHEESE FILLING
  • 1 container whole milk ricotta cheese
  • 1/4 c. Parmesan cheese
  • 1/4 c. chopped fresh herbs (we used Basil, Thyme, and Rosemary)
  • Fresh ground pepper
Combine all ingredients and stir well add more pepper and herbs to your liking.
Layering and baking: 
~ Preheat oven to 400 degrees.
~ Use an 11X13 baking dish to layer the lasagna in. Coat the bottom of the pan with the veggie mixture and then lay down the first layer of pasta. Add a thicker layer of the veggie mixture on top of the pasta and then dot with tsp. size spoonfuls of the HERBED cheese mixture. Layer again with pasta and repeat. You should have enough pasta and filling for four layers.
~ After the last layer of pasta, add the last of the veggies and cheese plus shredded bits of mozzarella cheese, more herbs, and pepper. Bake for 35-45 minutes until the cheese is bubbly and lightly golden! Let it cool for 10-15 minutes for serving. Voila : )
 Homemade vegetable lasagna with handmade noodles.

These flourless chocolate cupcakes are decadent and satisfying with the rich bitterness of dark or bittersweet chocolate playing against the cool, subtle sweetness of sour cream whipped cream. My two-year-old told me these cupcakes were spicy! Ha!

They keep super well at room temperature in a sealed container and you’ll find that one cupcake is enough to satisfy!

Recipe note: If you like your chocolate confections sweeter or more mild, considering using semi-sweet chocolate in the place of bittersweet or true dark cacao chocolate. You could also use only one bar of dark/bittersweet instead of two if you want a milder flavor. We like the complexity of super dark, bitter chocolate so we go full throttle with the recipe as is!

The sour whipped cream is just out of this world! The sour cream adds more body, tang and richness and stands up against the rich chocolate very well making a perfect balance. Honestly, it’s just love at first bite!

PS: The whipped cream recipe makes much more than needed for the cupcakes. Just make it, you’re welcome;)

 

Gluten-free flourless chocolate cupcakes with creme fraiche whipped cream

CUPCAKES

  • 1 cup butter
  • 7 ounces (2 bars) bittersweet or very dark (like 72% cacao) chocolate
  • 2 teaspoons espresso powder (or instant coffee or espresso grounds)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup real cocoa powder (unsweetened)
  • 1/4 teaspoon sea salt
  • 1 Tablespoon vanilla extract
  • 4 large eggs, beaten.

SOUR CREAM WHIPPED CREAM

  • 1 pint heavy whipping cream
  • 4-5 Tablespoons sugar (or to taste)
  • 1 teaspoon vanilla extract
  • 1 pint sour cream

CUPCAKES

~ Preheat oven to 375 degrees

~ Spray or line a 12 muffin pan (I like the reusable silicone liners myself)

~ Dissolve espresso powder in 2 Tablespoons hot water

~In a large bowl, combine chocolate and butter and microwave for 30 seconds at a time, whisking vigorously in between, until smooth

~ Stir in all remaining cupcake ingredients until combined. I tend to add the eggs last so the chocolate mixture has had time to cool a bit

~ Pour batter evenly into muffin tin and bake for about 20 minutes until just set. Let cool completely.

SOUR CREAM WHIPPED CREAM

~ Combine whipping cream, sugar and vanilla in a large bowl. Stir until sugar dissolves.

~ Beat with a hand or stand mixer until peaks form. Add sour cream and beat for another 30 seconds or so.

~ Top each cupcake with a crazy amount of the whipped cream. I also sometimes add a sprinkle of cinnamon or candied ginger over the whipped cream for extra flavor.

ENJOY!!!!

Visit Us On FacebookVisit Us On LinkedinVisit Us On Google PlusCheck Our Feed