Red Velvet Cupcakes

Chocolate cake with chocolate frosting is my favorite dessert. If you’ve ever spent any real time with me, I can guarantee you’ve heard me whine about needing chocolate cake, and needing it now! It truly is my favorite and when I’m craving it nothing else will suffice. That is until recently when I discovered Red Velvet Cake.

While not a traditional chocolate cake – especially given that it’s best with cream cheese frosting (gasp!) – this moist, delicious cake contains cocoa powder, giving it that hint of chocolatelyness that I need but in a much more quizzical way.

If you’ve never made it before you must try this recipe adapted from Paula Deen, which is one of the easiest from-scratch cupcake recipes out there. It takes just minutes to whip up the batter and get the cupcake tins in the oven!

Here’s the recipe for Red Velvet Cupcakes:

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Mango Jicama Lettuce Wraps

Despite my carb-centric tendencies, every so often I can handle a bread or grain-free meal, especially if it’s something as fresh and crisp as these Mango Jicama Lettuce Wraps.

The filling is simple – ground turkey, chicken or even those strange soy crumble things (more on those later) mixed with aromatics and Asian flavors. But it’s the mango jicama slaw that really makes the dish pop. The sweet, cool, crunchy flavors are offset by the warm, savory protein filling, and all of it is wrapped in fresh, crisp butter lettuce leaves.

Now, about the filling. For a while I’ve been curious about those frozen soy crumbles and decided this was a good opportunity to give them a try. While not offensive in flavor or texture, next time I’ll definitely stick to lean ground turkey or chicken which, to me at least, tastes much more natural.

Here’s the recipe for Mango Jicama Lettuce Wraps:

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