Chocolate + cream

Black Bottom Cupcakes (full size)

Originally made date; unknown - Recently made: January 5, 2013

Ingredients
Chocolate batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup white sugar
- 1/3 cup vegetable oil
- 1 cup water
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract

Cream cheese filling
- 1 8oz package cream cheese, softened
- 1 egg
- 1/3 cup white sugar
- 1/8 teaspoon salt
- 1 cup miniature semisweet chocolate chips

Directions
- Preheat oven to 350 F
- Line two 12 cup muffin pans with paper liners
- Sift together the flour, baking soda, cocoa powder and salt
- Set aside
- In a large bowl, whisk together 1 cup sugar, oil and water until blended
- Stir in the vinegar and vanilla
- Beat in the flour mixture until incorporated
- Set aside
- In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt
- Stir in the chocolate chips
- Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes

These are requested quite often :) I didn't realize I never posted the recipe before today ...

(Recipe used: Allrecipes.com)

Soup & Veggies

Minestrone Soup

Made: January 3, 2013

Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated Parmesan cheese

Directions
Heat the olive oil in a large pot over medium-high heat
Add the onion and cook until translucent, about 4 minutes
Add the garlic and cook 30 seconds
Add the celery and carrot and cook until they begin to soften, about 5 minutes
Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil
Reduce the heat to medium low and simmer 10 minutes
Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes
Ladle into bowls and top with the Parmesan

I used black beans instead of kidney beans. The noodles sucked up a lot of the broth, so I might have to add more later on. But overall, I really enjoyed this!

(Recipe used: Food Network)

Fishy Salad

German Herring Salad

Made: January 1, 2013

Ingredients
- 1 jar (16oz) herring in wine sauce, drained
- 1/2 cup sour cream
- 3 or 4 dill pickles, sliced (optional)

Directions
- Cut herring into bite-sized pieces
- Stir in sour cream (add more if needed)
- Add in the dill pickle slices
- Mix ingredients together until well coated
- Server immediate or refrigerate until needed

Being German, I love the tradition of eating a piece of herring at midnight. However, I had some Herring Salad in Epcot-Germany at Disney World and have been craving a good recipe since. This is just perfect! I used about 10oz of herring (we had a 12oz jar and had a couple of pieces at midnight) and only 1 pickle (the size was the size of a single serve pickle from the deli) cut up into pieces. I also used only about 1/3 cup of Sour cream since I didn't use 16 oz.

(Recipe used: German dishes made easy)

Luck from the South

South Georgia Caviar

Made: December 31, 2012

Ingredients
- 2 cans (15oz) black-eyed peas, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5oz) spicy diced tomatoes
- 2 cups chopped red bell pepper
- 1/2 cup chopped jalapeno pepper
- 1/2 cup chopped yellow onion
- 1 bottle (8oz) Italian dressing
- 1 jar (4oz) chopped pimientos, drained
- Tortilla chips or crackers for dipping

Directions
- In a large serving bowl, mix together the black-eyed peas, corn, tomatoes, bell pepper, jalapeno pepper, onion, Italian dressing and pimientos
- Cover and refridgerate for at least 2 hours or overnight to let the flavors come out
- Serve with tortilla chips or crackers for dipping

I didn't quite make this to the recipe; but I used it as inspiration to make my own little salad suited for my likes and to try something new for the New Year; since it's heard that black-eyed peas bring luck for the new year.

Ingreidents
- 1 can black-eyed peas, rinsed and drained
- 1 can corn kernels, drained
- 1 can stewed tomatoes - Italian recipe
- Salt & Pepper

Directions
- In a large skillet, mix together the black-eyed peas, corn and stewed tomatoes
- Season with salt & pepper
- Heat throughout over medium-high heat until the stewed tomatoes have softened
- Chill for 4 hours
- Serve with chips or crackers

 I think it came out quite nice and flavorful. I used stewed tomatoes because it's said to bring wealth for the new year if eaten with black-eyed peas and the corn represents gold for wealth. I hope it brings you lots of health and wealth for the new year as well!

(Recipe used: Paula Deen's Southern Cooking Bible)

The pudding in the Rice

Old-Fashioned Rice Pudding

Made: December 29, 2012

Ingredients
- Nonstick cooking spray
- 4 cups cooked rice
- 1 can (12oz) evaporated milk
- 1 cup milk
- 1/3 cup sugar
- 1/4 cup water
- 1 cup raisins, dried cranberries, and/or dried cherries
- 3 tablespoons butter, softened
- 1 tablespoon vanilla or vanilla bean paste
- 1 teaspoon ground cinnamon

Directions
- Lightly coat the inside of a slow cooker with cooking spray; set aside
- In a large bowl, combine cooked rice, evaporated milk, milk, sugar, and the water
- Stir in raisins, butter, vanilla, and cinnamon
- Transfer mixture to the prepared cooker
- Cover and cook on low-heat setting for 2 to 3 hours
- Stir gently before serving

I made about 3 cups of uncooked rice, which 1/2 cup made 3/4 a cup of cooked rice; which just about evened out. I added some extra milk and sugar (mixed up) and put on the "keep warm" setting and it seemed to even out nicely. Before, it was too thick for my liking and wasn't as sweet as some I've tasted. As for the berries, I added raisins and dried cranberries.

(Recipe used: Better Homes and Gardens)