Cream Cheese Stuffed Flourless Chocolate Cupcakes

    I'm a huge fan of flourless chocolate cake. I mean, how could you not like a chocolate dessert that is made basically entirely out of butter?! It is so dense and fudgy, and when it's gluten free without altering a recipe, that's a serious bonus!

As if it couldn't get any better, you hit a total home run with the addition of a cream cheese filling....

They're dangerously rich.....that's all I really have to say.

     
       These would also work in a full size cupcake pan, you would just need to alter the time of cooking. Either way, they are insanely delicious!





Cream Cheese Stuffed Flourless Chocolate Cupcakes
Ingredients:
Heaping 3/4 cup semi sweet chocolate chips
1 stick of butter (half cup)
3/4 cup white sugar
1/2 cup unsweetened cocoa powder
1/8 tsp salt
1/4 tsp vanilla
3 eggs


For filling:
5 oz cream cheese, softened (a little more than half a package)
1/4 cup powdered sugar
1 tbsp milk

Directions:
I recommend making the cheesecake filling ahead of time to make things easier. Just blend three ingredients together until smooth. Keep in fridge til you're ready to stuff!

Preheat oven to 375 degrees. Line mini muffin tins with cupcake papers or grease.
Microwave chocolate and butter for 30 seconds, stir and microwave for another 30 seconds, until melted. Be CAREFUL not to overmelt. You could also use a double boiler for this.
Add sugar, cocoa powder, salt and vanilla and stir to combine. Mix in eggs until smooth.
Spoon batter into muffin tins so they're about 1/4-1/3 full.
Top with a tsp size scoop of cheesecake filling, then top with the remaining chocolate batter.
Muffin tins should be about 3/4 full - if it's a little more than that it's okay.
Bake in preheated oven for about 8 minutes.
Remove from oven and let cool at least 10 minutes to set before removing from pan.

Cheddar Corn Chowder

      This past Saturday was quite possibly one of the best days of my life. It was filled with great company, tailgating with delicious food and drinks (pat myself on the back for that) and of course a WINNING PLAYOFF GAME sending the Patriots to the AFC Championship. We're one step closer to the Superbowl, Edelman threw a touchdown pass that I'll never forget, and I got to see it all live at Gilette with my three favorite guys.

    Did I mention that life is good?

     I can't think of a much more beautiful sight than that!

     So my dad was generous enough (extremely) to buy tickets for all of us. All he asked for in return was for us (me) to handle the food, and I'd say I did an adequate job. We had corn chowder, shrimp kebabs, burgers with plenty of bacon, cole slaw, chips, peanut butter cookies, rolo pretzel bites, flourless chocolate cupcakes, etc etc etc... And I can't forget to mention my uncle's famous breakfast burritos that have approximately 3,000 grams of protein. Oh, and also plenty of booze filled beverages ;)

For this post we will focus on the chowder though!

     This soup has great flavor, thanks to the addition of cheddar cheese and a little bit of curry powder (and we must give credit to the butter and cream, of course). And trust me, the curry powder is necessary. It doesn't overwhelm the flavor of the chowder, but it adds a little depth and warmth that otherwise wouldn't be there. I'd also say that the sharp cheddar definitely elevates the flavor as well. This isn't your average chowder!

       Another thing I love about it is that it is super cheap and easy! It would be perfect for a college meal to warm you up after a day of skiing....or just walking through the frozen tundra that is UMaine's campus.


   I will be making this again soon, that is for sure!!





Cheddar Corn Chowder
Ingredients:
4 pieces of bacon
2 large onions, chopped
2 tbsp butter
1 tbsp + 1 tsp cornstarch
1 tsp salt
1 tsp pepper
1/2 tsp curry powder
3 cups yellow potatoes, chopped (don't have to peel)
6 cups chicken stock (check the ingredients to make sure its gluten free if necessary!)
5 cups frozen corn
1 1/2 cups half and half
1 1/2 cups grated sharp cheddar cheese

Directions:
In large pot, cook bacon until crisp. Remove with slotted spoon and leave fat in pot.
Crumble bacon once it is cool.
Add onions and butter to pan, and sautee until translucent, about 5-10 minutes.
Stir in the cornstarch, salt, pepper and curry powder and cook for about a minute, then add the potatoes and stir.
Pour the chicken stock on top, bring to a boil then cover and simmer for about 15 minutes or until the potatoes are tender.
Stir in the corn, half and half, cheddar cheese and crumbled bacon. Cook on medium-low for a few more minutes until cheese has melted.

Honey Glazed Brussels Sprouts

       Because of the intensity of my love for brussels sprouts, I am cooking them at least once (if not multiple times) a week. Therefore I need many recipes to keep my taste buds entertained. This is one of my new favorites. It's sweet and tangy, with an added depth of flavor from a little balsamic vinegar. They're a delicious side to basically anything - chicken, pork, steak, fish, etc, and they sure are one hell of a way to get a serving of veggies.

      They're roasted to tender perfection, then tossed in the sweet sauce so they'll literally melt in your mouth. Also, I just love how the glaze looks on them, with the mustard seeds glued between the leaves.

      As you can see, I gave myself a pretty hearty serving, and you can be sure I had more afterwards.
I suppose there are worse things for you to eat too much of than brussels sprouts!

     Now that I'm looking at this image, I'm thinking that this glaze would be delicious on those vibrant carrots as well. Even roasted potatoes! Or chicken or pork! I think that the possibilities are endless....







Honey Glazed Brussels Sprouts
Ingredients:
1-1 1/2 lbs brussels sprouts, halved
1 tbsp olive oil
salt and pepper
garlic powder
1 1/2 tbsp whole grain mustard
1/2 tbsp dijon mustard
2 tbsp honey
1 tsp balsamic vinegar

Directions:
Preheat oven to 375 degrees.
Toss brussels sprouts in olive oil, and season with salt, pepper and garlic powder.
Spread evenly on baking sheet and cook for about 25-30 minutes or until they're tender and leaves are turning golden brown.
Meanwhile, mix together mustard, honey and vinegar.
Toss cooked sprouts in mustard mixture to coat, and serve!

Roasted Grape and Brie Crostinis

     When there's a party, the first things I usually think of for my edible contributions are buffalo chicken dip, seven layer mexican dip and stuffed mushrooms. They're my easiest go-tos because I know the recipes like the back of my hand, but occasionally I like to change it up and try something different. I decided to think up something slightly more sophisticated, and came up with a great crostini idea.

    Crisp bread with creamy melted brie topped with toasted nuts, balsamic roasted grapes and fresh rosemary. You can't really go wrong with that! It is an appetizer fit for celebrating the holidays.

    My Nana, who can only taste a handful of things, could actually taste these! And she liked them! So that is a really good sign, and I'm sure I'll have to make them again for her :)


(Melting the brie is optional, but I definitely prefer it. You could also substitute a different nut for the walnuts, and thyme for the rosemary!)





Roasted Grape and Brie Crostinis
Ingredients:
   For nuts:
2 1/2 tsp olive oil
1 tsp fresh rosemary
1 cup chopped walnuts
Salt to taste

  For Grapes:
1 1/2 cups seedless red grapes
1/2 tbsp balsamic vinegar
1/2 tsp honey or agave nectar
2 tsp olive oil

1 baguette
Olive oil for brushing
1/4 lb (approx) wedge of brie cheese sliced
Rosemary to garnish (optional)

Directions:
For nuts - preheat oven to 350 degrees. Toss walnuts with olive oil, rosemary and salt.
Spread flat in baking dish and toast nuts for about 9 minutes, or until golden brown. Be careful not to allow them to over cook because it will ruin the flavor.
Remove nuts from oven.
Increase heat to 400 degrees.
Toss grapes with balsamic vinegar, honey/agave and olive oil. Spread flat on baking dish.
Cut baguette into slices and brush with olive oil. Place on baking sheet.
Put grapes on top rack of oven and bread slices on the bottom.
Cook bread for about 10 minutes - keep an eye on them so they don't over toast. Remove from oven and top with brie slices. Return to oven to melt, just a couple minutes.
Cook grapes for about 20 minutes or until tender with wrinkled skin.
Top crostini with nuts and grapes, and garnish with fresh rosemary, and optional sea salt.

Sweet and Sour Meatballs

   THESE ARE SO GOOD. That is basically all you need to know. But, me being a food blogger and all I will continue to go on and describe just how great they are and attempt to convince you to try them. I promise you won't regret it.

     They're sweet, sour (ok- obviously), tangy, tender, sticky and saucy and bursting with flavor. Lord give me willpower to not eat the entire pot.....

and to not look like a complete sloppy idiot sticking my head into the bowl to lick it clean....

    You could eat a heaping scoop over a bed of rice, load up a sub roll, or go at them with a toothpick - I don't care. No matter how you do it, it's going to be good!

    I love the pineapple and red peppers with it because it gives it more potential for a meal and adds a bit of nutritional value. This would be a crowd pleasing potluck dish, or in my case a New Years Eve pregame snack.

     I used gluten free breadcrumbs and tamari to make this a gluten free dish. I can promise you that you definitely can't tell at all. You'll just be focused on licking the sauce off your fingers and getting a second helping :)


     My boyfriend says his mom uses his grandmothers recipe for sweet and sour meatballs made with grape jelly and sweet chili sauce and they are delicious... I think I'll have to try that next time!!




Sweet and Sour Meatballs
Ingredients:
1 lb lean ground beef
2 tsp A1 steak sauce - or worcestershire sauce to taste
3 tbsp breadcrumbs - gluten free if necessary
1 tsp oregano
1 egg, slightly beaten
1 tsp garlic powder
salt and pepper to taste

1 tbsp oil
1 medium onion, chopped
1 cup brown sugar
2 1/2 tbsp vinegar
1 tsp fresh lemon juice
1 cup ketchup, plus 1 tbsp
2 1/2 tbsp soy sauce or tamari
1 cup pineapple chunks
1 tbsp pineapple juice (reserved from can of pineapple chunks)
1 large red bell pepper

Directions:
Preheat oven to 350 degrees
For the meatballs, mix all ingredients from ground beef to salt and pepper. Don't go too crazy with it, just mix ingredients to combine.
Form into balls and place on cookie sheet. Bake for 12-13 minutes. (They will simmer in the sauce so don't worry too much about being totally cooked through)
While meatballs are cooking, sautee onion in oil over medium heat in saucepan.
Once tender, add remaining ingredients and stir to combine.
Bring sauce to a simmer for about 5 minutes then add in meatballs.
Let meatballs lightly simmer in sauce for 20 minutes longer.