Boozy Bourbon Chocolate Cupcakes

Normally, I make children friendly recipes. This is an adult dessert. There is alcohol in the cake, filling, and frosting. My husband's work was having a holiday get together and I thought this would be a popular dessert to bring. My husband agreed.

I made sure the kids did not have one of these. I will remake these at a later date with no alcohol. I did ask my husband if he could taste the alcohol. He said no but then admitted he had a cold. I asked my favorite friend if she could taste the alcohol and she said yes. I hope you enjoy these cupcakes.

Boozy Bourbon Chocolate Cupcakes
Cupcakes:
1 box Dark Chocolate cake mix
1 cup skim milk/water
1/3 cup vegetable oil
1/4 Bourbon whiskey
3 eggs
1 tsp vanilla

Filling:
3/4 cup heavy cream
6 oz. semi-sweet baking chocolates squares/chips
1/3 cup butter
3 Tbsp Godiva chocolate liqueur


Frosting:
1 1/2 sticks of butter, softened
 3-4 cups powdered sugar
3 Tbsp Godiva White Chocolate liqueur
1 tsp vanilla extract


Directions:
Cake:

1. Preheat oven to 350 degrees.
2. Line a cupcake pan with cupcake liners.
3. Mix cake mix, milk, oil, bourbon, eggs, and vanilla.
4. Fill the cupcake liners about two-thirds full.
5. Bake about 20 minutes or until done.
6. Cool for about 10 minutes.

Filling:

1. Heat the heavy cream with the squares in a microwave safe bowl for about 1 minute. Stir and repeat in 30 minute increments until the chocolate is melted. Stir between increments.
2. Stir in the butter until melted and then add the liqueur.
3. Place in the refrigerator to cool.

Frosting:

1. Cream the butter with 2 cups of powdered sugar until fluffy. 
2. Add the liqueur and the vanilla. 
3. Combine and continue adding 1/2 cup of powdered sugar until the frosting reaches the desired consistency.

Assembly:

1. Cut off the top of the cupcake and place to the side. 
2. Cut a small hole in the center of the cupcake and set to the side. 
3. Add the filling into the center and on the top of the cut piece. 
4. Place the center and top of the cupcake back to its original place. 
5. Frost each cupcake top. 
6. Repeat process until all the cupcakes are frosted. 
7. Take the filling and heat in the microwave about 30 seconds. 
8. Stir and drizzle over the top of each cupcakes. Enjoy!

Recipe adapted from Betty Crocker website.

Did you already know.............
-In 1926, Joseph Draps founded Godiva Chocolatier in Brussels, Belgium.
-The company is named in honor of the Lady Godiva legend.
-Lady Godiva legend tells about an Anglo-Saxon Lady in the 12th century who was dared by her husband to ride through town naked. If she did it, he would lift his oppressive taxes on his people. She asked the town to stay inside and not peek. She accomplished the dare with only Tom peeking (Peeping Tom) and helped her people.

If you eat too many of these cupcakes, your world may become a little tilted. Please do not follow Lady Godiva's example.

Tortellini Pasta Bowl

My favorite friend brought over a tortellini kabob appetizer. It was so good. My youngest son loved it. He wanted me to make it for him. I said sure and my favorite friend gave me her recipe. She had seen it while waiting for an appointment. Since she was preparing the recipe from memory, she had to improvise.

I went out and purchased the ingredients then my husband asked what we were having for supper. I told him I was making the appetizer and some other snack kind of food. He said he was really hungry. I said I would think improvise. My son loved it. My husband was happy. I was glad since it came out well.

Tortellini Pasta Bowl

1 package of fresh tortellini
1 package Italian sausage (I used chicken sausage)
10 button mushrooms, sliced
1 pint of sweet cherry tomatoes, halved
2 clove garlic, minced
1 1/2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp rosemary, chopped
pinch of sugar
10 mini fresh mozzarella balls
1/4 cup grated Parmesan cheese
1 bunch fresh basil, torn into pieces
salt and pepper to taste

Directions:
Cook the pasta according to directions.
While the pasta water is heating, in a medium bowl combine the garlic, olive oil, balsamic vinegar, rosemary, salt, and pepper.
Add the cherry tomatoes with the mushrooms to the bowl. Set aside.
In a skillet, brown the sausage over medium heat for five minutes.
Remove the tomatoes and set in a small bowl.
Add the marinade with the mushrooms to the skillet. Mix with the sausage. Salt and pepper to taste.
Add the cooked pasta to the skillet and gently incorporate. Cook for 2 minutes.
Toss in the mozzarella balls and the Parmesan cheese to the skillet. Cook for one minute.
Remove from the heat and add the tomatoes with the basil to the skillet.
Serve with additional Parmesan cheese as garnish.

Recipe from Jen of Sweet Morris with Peggy's help

Did you already know...............
-Tortellini is a ringed shaped pasta stuffed with either meat or cheese.
-Tortellini often served in sauce or broth.
-Bologna is known for its tortellini.
-Theories for the shape of the tortellini range from (the goddess of love) Venus's navel or a turtle.

Do you think the tortellini looks more like a person's navel or a turtle?

I always thought it looked more like a ring.

Enchilada Pie

Since I can make my own tortillas, I can decide the size for the tortillas. Tortillas only seem to come in two sizes at the store, really gigantic or small. For this dish, I made the tortillas to fit my circular baking dish. Isn't that cool? It probably would have taken me just as long to drive to the store to buy the tortillas than just make them. I love my food processor. 

Since it was cold out, I didn't want to go out. I had hamburger in the freezer. Cheese in the refrigerator. I cheated since I had a can of enchilada sauce. I asked my youngest daughter for an onion and garlic. She brought me 3 onions. So, I asked my son to grab me some garlic. He did and showed his sister what garlic looks like. Then he saw I had 3 onions so he ran and grabbed a pair of sunglasses. He is so thoughtful. The sunglasses were too dark to use in the house. Since I only used half an onion, I didn't cry.

Enchilada Pie

4 flour tortillas
1 lb ground hamburger
1/2 medium onion, chopped
2 jalapeño peppers, seeded and chopped fine
1 garlic, minced
1 tsp ground cumin
1 Tbsp ground chili powder
1/2 cup water
1 package of shredded Mexican cheese blend
1 (10 oz.) can of enchilada sauce
salt and pepper for taste
sour cream, scallions, cheese and other desired toppings

Directions:

1. Preheat oven to 375 degrees.
2. In a medium skillet, brown the hamburger over medium heat.
3. Add the onion, peppers, and garlic to the skillet. Cook about 2 minutes.
4. Add the cumin, chili powder, salt, and pepper. Cook about 2 minutes.
5. Add the water and cook for about 5 minutes.
6. In a baking dish, add about 1/4 cup of enchilada sauce to coat the bottom of the dish.
7. Add a tortilla to the dish.
8. On top of the tortilla, add about 1/4 cup of the meat. Spread evenly over the tortilla.
9. Cover with a handful of cheese and then top with 1/4 cup of the enchilada sauce.
10. Repeat the layer until topped with the last tortilla.
11. On top of the last tortilla, cover with the remaining enchilada sauce and top with cheese.
12. Bake the dish uncovered for about 30 minutes or until the sauce is bubbling and the cheese is golden brown.
13. Let cool for about 10 minutes before serving.
14. Serve with desired toppings.

Recipe from Jen of Sweet Morris

 Did you already know...........
-Jalapeño peppers range from green to fully ripen red.
-Jalapeño peppers are originally from Mexico.
-The heat of the jalapeño pepper are from the seeds.
-Jalapeño peppers are a good source of Vitamin K, Vitamin A, and also contains traces of Vitamin E and Vitamin B plus other nutrients.

Flour Tortillas

When I was around fifteen years old, I went over to my friends house. Her mom was making tortillas. I had seen anyone make tortillas before. We ate them with butter and they were so good. 

My friend also invited me to her Quinceañera. It was beautiful. I tried to have my parents let me have a Quinceañera but they said no. I was already allowed to shave my legs and wear make up unlike my friend. 

I thought making flour tortillas would be hard. If you have a food processor, these are quick and easy. They are soft and taste better plus I can pronounce all the ingredients. I used butter but you could substitute the butter for shortening or lard. My friend's mom used lard. No wonder they were so good!

Flour Tortillas
3 cups all purpose flour
2 tsp baking powder
1 1/2 tsp salt
6 Tbsp unsalted butter, softened
3/4 cups to 1 cup water

Directions:
Add the flour, baking powder, salt, and butter to the food processor.
Pulse the mixture until crumbly. (You could use two forks to make crumbly.)
Add the water slowly while the food processor is running. 
Continue streaming in the water until the dough forms a ball.
Knead for 30 seconds. The dough should not be overly sticky if so add additional flour.
Divide the dough into twelve pieces on a floured surface. 
Roll the dough into small balls.
Cover the dough with a clean kitchen towel and let rest for ten minutes.
Heat a skillet over medium heat. (Do not use oils, sprays, or butter. The skillet should have nothing on it.)
Work with only one piece of dough at at time, roll the dough into circles. (Use only enough flour to keep the dough from sticking. Keep the remaining balls of dough covered.)
After forming the flat circle, add the dough to the skillet.
Cook the dough for about 10 to 20 seconds per a side. 
Repeat the process with the remaining pieces of dough.
Serve the tortillas warm, keep in the refrigerator for a week, or freeze.

Recipe adapted from Annie's Eats and originally from Confections of a Foodie Bride.

The tortillas make great quesadilla or try my enchilada pie which I'll post tomorrow.

Did you already know........
-Quinceañera is to celebrate when a girl turns 15 years old.
-Quinceañera marks when a girl becomes a young woman.
-Quinceañera begins with a Catholic mass or religious ceremony followed by a reception at another location.
-The celebration is very formal with gowns and suits.
-The young woman arrives at the party accompanies by fourteen guest of her choosing.

Allie's Bars

I asked my family if there were any dessert request for the holiday season. My oldest daughter asked for those bars with the coconut. I have not made any dessert bars with coconut for years. Do you know why I knew what my daughter was talking about? She is not a big fan of coconut so I thought I knew the recipe. 

 I searched cook books and online. I could only find similar recipes. I found the Eagle Brand Magic Cookie Bars and the Gooey Coconut Dream Bars. Both recipes looked familiar but it wasn't the one I remembered. The dessert bar had coconut, chocolate, caramel, marshmallows, and mini snicker bars. Then I realized I was thinking about two different recipes. I think one recipe was actually a blondie. Since I could not find the recipe I wanted, I created this recipe with my oldest daughter's help. The recipe is called Allie's bars since it has everything she likes in it. Please adjust the recipe to your liking.

Allie's Bars
5 low fat graham crackers, crushed finely
3/4 cups butter, melted
1/8 tsp salt
1 (14 oz.) Sweetened Condensed milk
1 cup miniature semi-sweet chocolate chips
1 cup Heath milk chocolate toffee bits
1 cup sweetened coconut flakes
10 caramel pieces, cut in quarters
10 miniature snicker bars, cut in quarters
1 cup of miniature marshmallows, cut in half
1/2 cup peanuts

Directions:

1. Preheat oven to 350 degrees.
2. Combine the crackers, butter, and salt.
3. Press the mixture on the bottom of a 9 x13 baking dish.
4. Pour half of the sweetened condense milk on top of the graham cracker crust to coat.
5. Sprinkle 1/2 cup of the chocolate chips and 1 cup of the Heath bits over the sweetened condense milk.
6. Sprinkle 1/2 cup of the coconut flakes over the chocolate chips.
7. Top the coconut flakes with the caramel, snicker bars, and marshmallow pieces.
8. Add the peanuts then top with the remaining chocolate chips and coconut flakes.
9. Drizzle the remaining can of sweetened condense milk over the bars.
10. Bake the bars for about 25 minutes or until the coconut is golden brown.
11. Remove and let the dish cool for at least 30 minutes before placing in the refrigerator.
12. After the bars have harden, cut into desired pieces.

Recipe from Jen of Sweet Morris.

 Did you already know.................
-In the 1960s, the Magic Cookie Bar was introduced.
-It is found on the back of the Eagle Brand Sweetened Condensed Milk.
-In 1856, Gail Borden invented the milk product due to lack of refrigeration.
-The Eagle Brand is owned by Smucker Foods of Canada.