Chocolate Cupcakes with White Frosting

Posted on February 6, 2015 by admin
Chocolate Cupcakes with White Frosting
Yields 12
Give a little homemade love this Valentine's Day! These are simple to prepare, package and gift. And who doesn't love cupcakes? No matter what you're baking this Valentine's Day (or anytime), check out USA Pan's assortment of quality bake ware - all made in the USA.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Cup Cakes
  1. 3/4 cup unsweetened cocoa
  2. 3/4 cup all-purpose flour
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup unsalted butter, softened
  6. 1 cup sugar
  7. 3 large eggs, at room temperature
  8. 1 teaspoon vanilla extract
  9. 1/2 cup sour cream
  10. 1 1/2 cups milk chocolate morsels
Frosting
  1. 1/2 cup unsalted butter, softened
  2. 3 cups powdered sugar
  3. 1 teaspoon vanilla extract
  4. 2 to 3 Tbsp. milk
Cupcakes
  1. Sift together cocoa and next 3 ingredients in a medium bowl; set aside.
  2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla.
  3. Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in morsels.
  4. Place 12 paper baking cups in USA Pan™ 12 Cup Muffin Pan; spoon batter evenly into cups, filling completely full.
  5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; transfer to a wire rack, and cool 30 minutes or until completely cool. Spread cupcakes evenly with White Frosting (recipe following).
White Frosting
  1. Beat butter with an electric mixer at medium-high speed until creamy. Gradually beat in sugar until smooth. Beat in vanilla and 2 Tbsp. milk, adding additional milk, if necessary, for desired consistency.
Notes
  1. Recipe courtesy of USA Pan®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Lightened Up Warm Artichoke and Spinach Dip

Posted on January 29, 2015 by admin
Artichoke and Spinach Dip
Serves 12
Everyone loves a good Artichoke & Spinach Dip, and this one is as cheesy and tasty as they come! It may not light, but it has been lightened up for those of us who want to indulge a little for the big game, while still sticking to our New Year's Resolutions!
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. Cooking spray
  2. 2 teaspoons olive oil
  3. 1 cup chopped onion
  4. 2 cloves garlic, minced
  5. 6 cups baby spinach (5-6 ounces), washed and dried
  6. 1 (14-ounce) can artichoke hearts, rinsed and squeezed dry
  7. ¾ cup Cabot No Fat Cottage Cheese or lowfat (1%) cottage cheese
  8. 2 tablespoons reduced fat mayonnaise
  9. 2 teaspoons Dijon mustard
  10. ¼ teaspoon salt
  11. ¼ teaspoon ground red pepper (cayenne)
  12. 4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
  13. Whole Wheat Pita Crisps
Instructions
  1. Set EGG for indirect cooking at 400°F/204°C (or preheat oven to 400°F).
  2. Heat oil in Dutch oven on EGG, add onion; cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden. Add spinach and garlic; cook, stirring, for 1 to 2 minutes or until spinach has wilted.
  3. Place artichokes, cottage cheese, mayonnaise, mustard, salt and ground red pepper in food processor; process until smooth. Add spinach mixture and cheese; pulse just until blended.
  4. Coat a 3 or 4-cup baking dish with cooking spray.
  5. Pour prepared mixture into prepared baking dish(es).
  6. Cook 25 to 35 minutes or until heated though. Serve hot with pita crisps.
Notes
  1. If making ahead, dip will keep, covered, in refrigerator for up to 2 days until ready to bake.
Adapted from from Cabot Cheese
Adapted from from Cabot Cheese
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Aaron Sanchez’s Mexican Brownies

Posted on January 22, 2015 by admin
Aaron Sanchez's Mexican Brownies
Yields 18
There is an adage in the culinary world that says: "if it grows together, it goes together". This means that foods that grow in the same season or region naturally taste good together. Things like corn and summer squash...tomatoes and basil...berries and mint...and chocolate and chiles. Never combined chocolate and chiles? You're in for a treat! Whether you drop a bit of dark chocolate in a pot of chili or add a dash of cayenne to your next batch of brownies, you'll be convinced after one bite! This recipe, from celebrity chef and Food Network personality Aaron Sanchez, captures the pairing beautifully. We had the pleasure of working with Chef Sanchez at Taste of Atlanta a couple of years ago, he's pictured below with our backstage/prep team! Whether you're serving these as a sweet treat at your big game party or sharing a box with your sweetie, you'll love the balance of sweet and heat!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 2 sticks unsalted butter, plus more for greasing
  2. 2 cups sugar
  3. 4 large eggs
  4. 2 teaspoons vanilla extract
  5. 2/3 cup good-quality unsweetened cocoa powder
  6. 1 cup all-purpose flour
  7. 1 teaspoon ground Mexican cinnamon (canela)
  8. 1/4 teaspoon pequin chili powder or cayenne pepper
  9. 1/2 teaspoon kosher salt
  10. 1/2 teaspoon baking powder
Instructions
  1. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
  2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
  3. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
Notes
  1. Photograph by Kate Sears
  2. © 2015 Television Food Network G.P. All Rights Reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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