Chocolate Soufflé Cupcakes with White Chocolate Mint Cream

Sometimes I wonder if I'll ever get tired of a chocolate cupcake. . . Then I think I'm crazy for even wondering! This cupcake is so rich and wonderful its part cupcake, part brownie, 100% Chocolate goodness. I just hope no one ever takes away my right as a baker to lick the mixing spoon.

Chocolate Soufflé Cupcakes with White Chocolate Mint Cream

Adapted from Smitten Kitchen

Yield: 24 Cupcakes

Ingredients:

Cupcakes:
12 ounces bittersweet chocolate, chopped
1 1/2 Stick unsalted butter, cut into pieces
Heaping 1/2 teaspoon instant espresso powder
6 large eggs, separated
1 cup sugar, divided
1/2 teaspoon salt
2 teaspoons vanilla extract

Cream:
4 ounces (56 grams) white chocolate, finely chopped
6 ounces heavy whipping cream
2 tablespoons white chocolate liquor
2 tablespoons Bailey's Mint Chocolate liquor

Preparation:
Get the white chocolate mint cream ready for later: Place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate. Whisk well. Add the liquors and whisk again. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.

Make cupcakes: Preheat oven to 350°F. Line muffin cups with paper liners. Stir chocolate, butter and espresso powder together in a double boiler over low heat until mostly melted, then remove from the heat and whisk until it is fully melted and smooth. Cool to lukewarm, stirring occasionally.

Using electric mixer beat egg yolks and 1/2 cup sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.

Bake cakes until tops are puffed and dry to the touch (some may crack, embrace it) and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack, where the cupcakes will almost immediately start to fall. It will be all the better to put your cream on them.

Finish your masterpiece: Beat mint white chocolate cream with electric beaters until soft peaks form. (Do not over beat!) Remove cupcakes from pan, arrange on a platter. Fill each sunken top with a healthy dollop of cream.

Optional Garnish: Top with shaved dark chocolate shavings or cocoa powder

Grilled Pork Chops with Garlic Lime Vinaigrette

Get out the grill... or grill pan if you're like me and not allowed to have a real grill. (Silly Fire Code!)

I'm loving the fresh tastes of Spring. This lime vinaigrette is so light and fresh, it tastes great on everything from grilled meats to veggies. It can even be used as a marinade, talk about versatile!

Grilled Pork Chops with Garlic Lime Vinaigrette

Adapted from Gourmet July 2007
Yield: Makes 4 servings

Ingredients:
1/4 cup lime juice
2-3 garlic cloves, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh parsley
4 (1/2 - 3/4 inch-thick) boneless pork chops

Preparation:

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in Parsley.

Heat a grill pan over moderate heat, oil lightly. Pat pork dry and season with salt and pepper. Grill pork chops, Turning once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.

Vinaigrette can also be used on chicken and fish.

Garlic and Pepper Wings

Garlic and Pepper Wings

Yield: Makes 4 (main course) or 6 to 8 (snack) servings

Ingredients:
3 pounds chicken wingettes
3 tablespoons olive oil
2 tablespoons "Colorado Spice" Herb & Garlic Pepper Rub (any spice mixture containing pepper, garlic, and onion will do)
1 teaspoon salt
1 teaspoon thyme

Preparation:
Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with oil, rub, salt, and thyme in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then serve.

Gorgonzola Dolce Stuffed Fillets

Steak dinner shouldn't just be for dining out. The Gorgonzola Dolce cheese adds wonderful flavor to this beautiful piece of meat. My perfect Sunday night dinner!

Gorgonzola Dolce Stuffed Fillets

Adapted from: Claire Robinson
Yield: 4 servings

Ingredients:

4 ounces (1 stick) unsalted butter, room temperature
1 teaspoons coarse sea salt
3 ounces Gorgonzola Dolce cheese (Roquefort or Stilton cheese can be substituted), cut into chunks
4 six ounce beef fillets, good quality and at least 2-inches high
4 slices bacon
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Preparation:

In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.)

Preheat oven to 400 degrees F.

Once butter log is set, slice the log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Wrap each fillet with a slice of bacon and secure with a toothpick and sprinkle pepper on each side.

Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. 10-14 minutes for "Medium".

Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely.

Prosciutto and Feta Rolls

Perfect mid-afternoon snack? I think so! These little bite size snacks just take seconds to prepare and are packed full of flavor. Use a flavored olive oil for an added punch of flavor.

Prosciutto and Feta Rolls

Adapted from David Lebovitz
Yield: 25 bite-sized rolls

Ingredients:
3 thinly-sliced pieces of prosciutto - Recommended: Prosciutto di Parms Sini Fulvi
2 ounces feta cheese (a firm goat cheese or cream cheese can be substituted)
a few leaves of fresh Basil (Oregano or Sage can also be used)
about 1/3 cup extra-virgin olive oil

Preparation:

With a sharp knife, cut a slice of prosciutto into rectangular strips about 1" x 2"

Cut the feta into rectangular cubes approximately the same width as the prosciutto slices. Thinly slice basil into ribbons.

Take a piece of feta, rest it on the narrowest edge of a rectangle of prosciutto along with a basil ribbon, roll it up tightly.

Set the roll in a dish, and continue, making the rest of the rolls. Once finished, douse the rolls with enough olive oil so that they're saturated and nearly fully immersed in the olive oil.

Herb Planters - A Wonderful Aroma

Every Spring I get a little bit giddy when I get to plant my herbs. The Aroma of fresh herbs is simply alluring and this herb carrier is absolutely adorable.


Central Market kicked off Herb Fest last week and has a huge selection of potted herb plants. With tons of culinary herbs, their selection is definitely superior to most of the lawn and garden centers.

The Herb Caddy came from one of my all-time favorite stores Crate & Barrel. The Planters came from Lowes. The simplicity of the white-washed terracotta planters pair beautifully with the Caddy and showcase the herbs.

Cheers To Spring!

Garlic and Rosemary Pork Tenderloin

I'm crazy for a marinade, especially one that can be used on just about anything. This marinade is great on chicken, pork, and beef. This pork tenderloin is great on the weekends and quick enough for a weeknight dinner.

Garlic and Rosemary Pork Tenderloin

Adapted from: Liza Davies: Berkeley Heights, New Jersey Bon Appétit | October 1995

Yield: Serves 4

Ingredients:

1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
2 tablespoons honey
3 large garlic cloves, chopped
2 teaspoons chopped dried rosemary
1 tablespoon Dijon mustard
1 14- to 16-ounce pork tenderloin

Preparation:

Blend first 7 ingredients in processor until rosemary and garlic are finely chopped. Place pork in heavy plastic bag. Pour marinade over pork. Seal bag and refrigerate pork overnight, turning occasionally.

Preheat oven to 375°F. Drain pork; discard marinade. Heat 1/2 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 150°F, about 12 minutes.

Allow pork to rest for 5 minutes then slice thinly.