Chocolate Nutella Cupcakes

Chocolate Nutella Cupcakes

1 cup flour

1/4 cup cocoa powder

3/4 tsp. baking soda

1/4 tsp. salt

1/2 cup sugar

1/2 cup packed brown sugar

4 T. butter, softened

1 egg, room temp.

1 tsp. vanilla extract

1/2 cup lukewarm water

1/4 cup buttermilk

Nutella

Preheat oven to 350 and line muffin tin with muffin cup and spray with cooking spray. Sift flour, cocoa, baking soda and salt into a bowl. In another bowl beat both sugars and butter until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk beating on low speed until just combined. Beat on medium speed just until no traced of flour remain. Bake in prepared pan for 15-20 minutes. Let cool completely. Fill with Nutella.

Best Frosting EVER!!!

The ingredients seem weird but this is the best frosting!!!

3 T. flour

1/2 cup milk

1/2 cup butter

1/2 cup sugar

1 tsp. Vanilla

whisk together the flour and milk in a small saucepan over medium heat. Whisk continuously until it starts to thicken (you will be able to start to see the bottom of the pan. Strain through a mesh strainer (I use a spoon and press it into the strainer to get it all through). Put in the fridge and let it cool completely. Using the whisk attachment, beat butter and sugar until fluffy, while beating add the milk mixture and vanilla. Scrape the sides and beat on med-high for 7-8 minutes. Frost on cupcakes--or eat with a spoon which ever floats your boat!!

Another variation that is yummy, is to fill the cupcakes with the above frosting and then top the cupcakes with Chocolate Ganache which is super easy and yummy.

Chocolate Ganache

3/4 cup heavy cream

2 T. butter, melted

8 oz. semi-sweet or dark chocolate, chopped

Place chocolate in a bowl and pour melted butter over it. Place cream in microwave for about 2 minutes-it needs to be at a simmer. Immediately pour over the chocolate and cover with plastic wrap. Let it sit for about 3 minutes and then stir until smooth. Let it cool until it's a good spreading consistency and spread on cupcakes.

Artichoke Spinach Lasagna

This is one of those recipes that you come across in some random magazine that it not a food magazine and it then becomes one of your favorite recipes:)

Artichoke Spinach Lasagna

½ cup chopped onion (I just used a whole onion)

4 garlic cloves, minced

1 T olive oil

1 can (14 ½ oz) chicken broth

1 t. dried rosemary, crushed

¼ t. each ground nutmeg and pepper

1 can (14oz) water-packed artichoke hearts, rinsed, drained and quartered

1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry

½ c. sliced fresh mushrooms

1 jar (16oz) roasted garlic Alfredo or Parmesan and mozzarella pasta sauce

12 no-cook lasagna noodles (I used whole wheat)

3 c. mozzarella cheese, divided

1 c. crumbled tomato and basil feta cheese or feta cheese

1/8 t. garlic powder

1/8 t. each dried oregano, parsley flakes and basil

In a large saucepan, sauté onion and garlic in oil for 2-3 minutes or until tender. Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil. Add the artichokes, spinach and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in pasta sauce.

Spread 1 cup sauce mixture into a greased 9x13 baking dish. Top with three noodles and ¾ cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic powder, oregano, parsley, and basil. Cover and bake at 350 for 40 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 10 minutes before cutting.

VERY YUMMY!!!!!