Red Velvet Cupcakes

Click Here!

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 2 eggs
• 1-3 tablespoons red gel food coloring (use as much or as little you need to reach desired color)
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
3. To the large bowl of a stand mixer add buttermilk, oil, eggs, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.
4. With mixer on low speed, slowly beat in flour mixture until blended.
5. Fill muffin cups two-thirds full.
6. Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan and cool completely on rack.

Cinnamon Roll Poke Cake

Click Here!

Ingredients

Cake

15.25 oz box white cake mix

1/2 cup Cinnamon Dolce BAILEYS® Coffee Creamer

1/2 cup milk

1/3 cup oil

3 eggs

1/2 cup butter, melted

3/4 cup brown sugar

2 tsp cinnamon

3/4 cup sweetened condensed milk

Icing

1/2 cup butter

2 cups powdered sugar

1/2 cup whipping cream

1 tsp vanilla

Instructions

1. Preheat oven to 350 degrees. Grease a 9x13 rectangle cake pan.

2. Add dry cake mix, coffee creamer, milk, oil and eggs to a mixer bowl and beat until smooth.

3. Pour batter into cake pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

4. Allow cake to cool for about 10 minutes.

5. While cake is cooling, melt butter in a bowl in the microwave.

6. Add brown sugar to melted butter and whisk to combine.

7. Microwave butter and sugar for about 30-40 seconds more, until sugar is dissolved, whisking about half way through.

8. Add the sweetened condensed milk and cinnamon to the butter mixture and mix until combined.

9. Poke holes in the warm cake with the end of a wooden spoon or something similar.

10. Pour mixture over cake.

11. Place cake in refrigerator for 2-3 hours while it cools and soaks up mixture.

12. To make the icing, cream the butter.

13. Add 1 3/4 cup of powdered sugar and mix until smooth.

14. Add the whipping cream and vanilla and mix until combined.

15. Add remaining 1/4 cup of powdered sugar and mix for 3-4 minutes, until light and fluffy.

15. Ice cake and top with cinnamon chips, if desired. Store cake in refrigerator.

PASTA FAGIOLI

Click Here!

Ingredients

• 3 tablespoons of olive oil
• 3 large garlic cloves, chopped
• 2 large Carrots, chopped
• 2 celery Stalks, chopped
• 1 onion, chopped
• 1 14oz/400g can of chopped tomatoes or pureed tomatoes
• 1 quart/400ml chicken or vegetable stock
• 2 Cans Cannellini Beans
• 1 (3-inch) piece Parmesan rind (optional, but if you
• can get a hold of it, it adds a lot of flavor).
• 1¼ cups/125g Small Pasta (ie – Small shells or ditalini)
• A couple of good handfuls of Flat leaf parsley, chopped
• Salt & Pepper

Instructions

1. Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
2. Add the garlic and cook another minute.
3. Pour in the stock, 1 can of beans beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes, and bring to a boil.
4. Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Bring to a boil and then cover and lower the heat to the lowest setting. Let simmer for 1- 2 hours (stirring occasionally).
5. Remove from heat, remove the rind with a slotted spoon and discard.
6. Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
7. Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley.