What's for dinner?

Spicy Italian Meatballs

If you know me you know I randomly have cravings for spicy food and meat. So whats better than sticking it in your pasta? Crazy Italian problems... Well to cut to the chase here's my dancing on your tongue creation.

Ingredients:

1 1/2 lb lean ground beef

1/2 lb Hot Italian Sausage 

2 large eggs

1 cup of onion (chopped)

1/2 teaspoon garlic salt

1/2 teaspoon garlic powder

3/4 cup of Parmesan cheese, grated

2/3 cup Italian bread crumbs

1 1/2 teaspoons salt

1/4 cup of milk

1 tablespoon Worcestershire sauce

5 teaspoons of basil (I always throw in a little extra)

5 teaspoons of oregano
1 teaspoon of Italian seasoning
1 tablespooon minced garlic

Now combine all ingredients. Shape into balls. Place uncooked meatballs in pan with sauce. I used Prego (traditional) sauce. Allow to simmer on low without stirring for 25-40 minutes.

Chocolate Overload

    Chocolate Coated Dreams

So I've always been chocolate obsessed; there's no hiding that. And today I thought I'd share a little recipe I've become attached to: Triple Chocolate Cupcakes. This used to be a best seller of mine when I would regularly run my side business; De Ruyter Bakes. 

Anyways enough at staring at the screen here's the recipe.

The Best Chocolate Cake

Ingredients:

2 cups sugar

1 3/4 cups all purpose flour

3/4 cups + 2 tablespoons unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup buttermilk

1 cup strong black coffee

1/2 cup vegetable oil

2 teaspoons vanilla extract

Directions:

1. Heat oven to 350 degrees. Line two 12 cupcake pans with cupcake liners

2. In a large bowl with electric mixer combine sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until combined. Add eggs, buttermilk, coffee, vegetable oil, and vanilla extract. Beat on medium speed for two minutes. Batter will be very thin. Using an ice cream scooper, scoop batter into cupcake pan lined with cupcake liners.

3. Bake in oven for 20-25 mins or until toothpick comes out clean in the center of the cupcake.

Chocolate Fudge Filling (from Martha Stewart)

Ingredients:

• 1 (12-ounce) bag semisweet chocolate chips
• 1/4 cup confectioners' sugar
• 1/2 teaspoon coarse salt
• 3/4 cup evaporated milk
• 1/2 teaspoon pure vanilla extract

Directions:

1. Place chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
2. Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.

The Best & Easiest Chocolate Frosting

(from Lauren's Latest)

YIELD: WILL FROST 1-9 INCH ROUND LAYER CAKE OR 24 CUPCAKES

INGREDIENTS:

1 cup softened butter
1/2 cup cocoa powder, sifted
5 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk

DIRECTIONS:

Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes.

Now that you've made all the ingredients and the cupcakes are cool; fill them with the chocolate fudge filling and icing them with the Chocolate Frosting. Add some chocolate sprinkles and whatever else your little heart desires (the ones with peep was my Easter edition) and eat!

Enjoy and let me know how these turned out for you!