Devil’s Food Cupcakes for Halloween

It’s that time of year ~ close to Halloween ~ and ending my fifth year of posting recipes here ~ that translates to 593 recipes I’ve shared with you…

Speaking of Halloween, this cupcake recipe turns out delicious moist cupcakes for all you chocolate lovers. 

Spread on top is a great buttercream icing for decorating.  That’s the fun part, decorating them your way:  whether it’s creepy, crawly, wicked, ghoulish, spooky, or just plain cute.

These cupcakes are perfect devil’s food for Halloween!

Devil’s Food Cupcakes

Ingredients: 

¾ cup (1½ sticks) butter, softened
1¾ cup sugar
½ teaspoon salt
2 cups flour
2 teaspoons baking powder
¾ cup (2 ounces) Hershey’s Special Dark Chocolate Cocoa
4 large eggs
2 teaspoons vanilla
1½ cups milk, water or cool coffee 

Method:

Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners, set aside.
With electric mixer in a large mixing bowl, cream together butter, sugar and salt, till light and fluffy, beating for at least 5 minutes.
In another bowl, whisk together flour, baking powder and cocoa, making sure there are no lumps.
Add eggs to butter mixture one at a time, beating well after each addition.
Mix together the milk and add vanilla.
Add one-third of the flour mixture to the creamed mixture.
Add half the milk.
Add another third of the flour.
Add the remaining milk.
Add the remaining flour.
Scrape the sides of the bowl occasionally while mixing.
Divide the batter equally among the prepared muffin cups.
Bake 15 to 20 minutes until toothpick inserted in center comes out clean.
Let cool in pans for 10 minutes.
Transfer cupcakes to wire rack to cool completely before frosting.
Frost with Buttercream Frosting.
Decorate as desired. 

Buttercream Frosting

Ingredients: 

6 tablespoon butter

1/3 cup vegetable shortening
1/8 teaspoon salt
4-5 cups confectioner’s sugar, sifted
2 teaspoons vanilla
¼ to 1/3 cup milk
2 or 3 drops orange food coloring, optional

Method: 

In a large bowl, beat together butter, shortening and salt until fluffy.

Add half of the confectioner’s sugar and beat slowly until well blended.
Add vanilla and half of the milk until fluffy.
Continue mixing in the sugar and milk alternately until they’ve been completely absorbed, using as much milk as needed for spreading consistency.
Beat until light and fluffy.                                     

ENJOY!

After 5 years of recipes, I’ve decided to take an extended leave of absence.

Thanks to all of you for your support and kind comments, it has been a great ride.   

So long for now…

Here’s wishing you an early

 Happy Halloween!

Salmon Noodle Bake

You’re probably familiar with that quintessential 60’s classic, Tuna Noodle Casserole.  Now it has it has been upgraded with salmon.

This dish means easy preparation and taste appeal. It’s healthy too, with salmon being packed with healthy Omega-3 fatty acids.

It does have that “cream of” soup though.  It adds a great creamy texture, but add more milk if you don’t want to use it.   Sometimes, I add a cup of thawed frozen peas.  Other times, I’ve added a touch of red peppers for a little heat.  It’s a flexible recipe…

We really enjoy it ~ hope you do too!

Salmon Noodle Bake

Ingredients:

1 (14-ounce) can pink salmon, drained and flaked into large chunks

½ cup panko bread crumbs

½ cup grated Parmesan cheese

12-ounce package egg noodles

8 ounces mushrooms, sliced

1 small white onion, chopped

2 teaspoons garlic, minced

¼ teaspoon salt

½ teaspoon seasoned pepper

½ teaspoon dried dill weed

1 can cream of celery soup

1½ cups low-fat milk

½ cup light sour cream

Method:

Preheat oven to 375 degrees.

Coat a 2-quart casserole with cooking spray.

Combine panko and Parmesan in a small bowl and set aside.

Cook noodles in boiling water for only 3 minutes, drain well.

In a large bowl, combine noodles with remaining ingredients.

If not slightly soupy, add a little more milk.

Add salmon and gently toss.

Pour mixture into prepared casserole dish.

Scatter Parmesan topping over all.

Bake until bubbly and topping turns golden brown, about 30-45 minutes.

Serve

ENJOY!

Skillet Orzo with Orange Roughy and Herbs

Orzo makes a tasty simple base for fish when cooked paella-style on the stove ~ this outstanding dish is the proof!

Orzo is the Italian word for barley. It’s a form of short-cut pasta, shaped like a large grain of rice.  It can be substituted for rice in many recipes, and nutritionally speaking, ounce for ounce, rice and orzo contain nearly the same calories, carbohydrates and sodium.  

Any flaky white fish, such as cod, can be used in this Southern Living recipe.  Salmon could be substituted also.

Stir in broth and orzo; simmer

This makes for a light meal that we really like.  And, I plan on making it many times in the future.

it’s truly sort of mellow and delicious!

Skillet Orzo with Fish and Herbs

Ingredients:

2 tablespoons butter

¾ cup sliced green onions (about 5 onions) divided

4 teaspoons garlic cloves, minced, divided

4 cups vegetable broth

2 cups orzo pasta

½ cup drained sun-dried tomatoes in oil, chopped

½ teaspoon salt

1 teaspoon pepper

1½ cups loosely packed fresh parsley, chopped and divided

1½ pounds orange roughy, sliced into serving-size pieces

1 teaspoon lemon zest

1 tablespoon olive oil

Method:

Preheat oven to 350 degrees.

Melt butter in a 12-inch ovenproof skillet over medium heat.

Add ½ cup sliced green onions and 1 teaspoon garlic, sauté 4 minutes.

Stir in broth, next 4 ingredients and ½ cup parsley.

Bring to a simmer and cook, uncovered and stirring occasionally, 15 minutes or until orzo is just tender and some liquid remains in the skillet.

Remove from heat.

Sprinkle fish with salt and pepper.

Place fish in a single layer on hot orzo mixture, and cover skillet.

Bake at 350 degrees for 10 to 25 minutes (depending on thickness of fish) or until it flakes easily with a fork. 

Stir together lemon zest and remaining green onions, garlic and parsley.

Spoon over cooked fish, drizzle with olive oil.

Serve

ENJOY!