this will help...

Sending a big cupcake hug to my mom who has been

under the weather.  This should help her feel much better

soon, don't you agree?   Love you, mom!  

xxoo

photo via we heart it 

chocolate, coffee, cupcakes - yes please!

I found this recipe on Gluten Free Girl , a blog that I

have been reading for a few years now. I adore her writing,

her recipes, her lifestyle and just about everything about her.

She is mesmorizing, and so is her and her husband, Danny's

love for food and the preparation of it. Head on over there

and take a peek into their life - you will see, yes you will!

I can't wait to try this delicious looking cupcakes - yum!

Cupcakes

1/2 cup butter, softened (1 stick)

1 package Bob's Red Mill gluten-free chocolate cake mix

2/3 cup applesauce (you can make you own, if you wish)

1/3 cup milk (this works with soy or rice milk too)

1 tablespoon lemon juice

(however, we were out, and used apple cider vinegar)

2 large eggs

1/3 cup hot water (110°)

2 tablespoons vanilla extract

Preparing for baking.

Preheat the oven to 350°.

Bring all the ingredients to room temperature.

Line a muffin tin with muffin liners.

Making the batter.

In the bowl of the stand mixer, start beating the butter until it is creamy.

Add the cake mix, the applesauce, the milk, the lemon juice, and the eggs.

Beat at low speed for 30 seconds, scraping down the sides when necessary.

Raise the speed to low-medium and let it run for another moment.

Add the hot water and the vanilla extract.

Run the mixer for one more minute, scraping down the sides.

Baking the cupcakes.

Carefully spoon the cupcake batter into the prepared muffin tins.

Bake for 15 to 20 minutes, depending on the size of the cupcakes.

(In our oven, the regular-sized cupcakes took 17 minutes, the jumbo ones 20 minutes.)

Allow them to cool in the cupcake tin for 10 minutes.

Transfer the cupcakes to a cooling rack and let them sit for another 20 minutes before eating.

(I know. That's hard. But trust me.)

Frosting the cupcakes.

Coffee chocolate ganache

1 cup heavy cream

1 tablespoon strong coffee grounds

1/2 teaspoon vanilla extract

8 ounces good dark chocolate

Bring the cream, coffee grounds, and vanilla extract to a boil.

Take them off the heat as soon as they boil.

Allow them to steep for half an hour.

Strain.

Break the chocolate into pieces and put into a bowl.

Bring the cream back to a boil.

Pour over the chocolate pieces.

This will melt the chocolate.

Stir until it is smooth.

Lavish the cupcake as fully as you wish with the ganache.

Oh darn, you'll have some ganache left over.

You'll have to figure out something to do with that.

Makes 16 cupcakes.

smile monday

(photo via here)

Cupcakes For Everyone!

HAPPY HAPPY BIRTHDAY, CHRISTY!

I want to wish my very beautiful, funny, creative, loving niece - a very Happy 28th Birthday. I think all her wishes came true this year, as she recently had one very AWESOME wedding - as I featured here - Announcing - A Proud Aunt Moment. I wish her a lifetime of good health, happiness, love and lots of babies...When my daughter Stephanie was born, Christy was nine years old. She was the best little mommy in the world. When she was around I didn't have to lift a finger - she would change diapers, feed Stephanie, bathe her, play with her, push her stroller, endure her screaming in the car and was just the best. As the years have gone on, they have remained very close cousins and I am so glad they have that wonderful connection. So Christy - Cheers to a wonderful day today, whatever you choose to do! I love you very very much! Love, Aunt Cathi