Wednesday, November 27, 2013

Turkey Tip of the Day!

Before you cook your bird tomorrow here's a quick thought from Alton Brown:

"When it comes to turkey, Stuffing Is Evil. That's because stuffing goes into the middle of the bird and is extremely porous. That means that as the turkey around it cooks, juices that may contain salmonella bacteria soak into the stuffing, which then must be cooked to a minimum of 165°F in order to be safe. Getting the stuffing to this temperature usually means overcooking the turkey.
The way I see it, cooking stuffing inside a turkey turns the turkey into a rather costly seal-a-meal bag. If you're a stuffing fan, I suggest cooking it separately (in which case it's "dressing," not stuffing) and inserting it into the bird while it rests. Odds are no one will notice the difference."

Thanksgiving for Two

I had a request from a lovely follower to make a post about Thanksgiving for Two (Thanks Emily!). What a great idea! I have never cooked a Thanksgiving dinner before, and on Thursday a group of guys from my husband's work are coming over for Thanksgiving dinner, so this was the perfect opportunity try some recipes and also make a blog post!


This would have been posted yesterday, but unfortunately we had some technical difficulties and I was without internet all day! That was frustrating by itself, but even more frustrating not to have time to post everything!

In this post I'll show you everything I made and then post the links for the recipes, I didn't want to give everyone a super long, exhausting post of recipes.


Here was our spread! Of course Turkey, Mashed Potatoes, Stuffing, Green Beans, Cranberry Sauce and Gravy. Okay yes I admit it, I forgot the rolls..... So for my followers go out and buy some yummy crescent rolls!

The Turkey:
This turned out amazing if I do say so myself! I completely surprised myself! For the Turkey Recipe Cick HERE!

Mashed Potatoes:
Loaded mashed red potatoes! For this Recipe Click HERE!


Green Beans:
I have shared this recipe before, and it's one of my "go-to" recipes for dinner anytime! For this Recipe Click HERE!


Cranberry Sauce:
Even if you don't like it, it's tradition! Click HERE for the Recipe!!


Now, for the stuffing and the gravy I cheated. I mean let's be realistic, I'm one person with a small oven and 4 burners on my stove. Homemade gravy and stuffing was not happening. But, you can always "spice things up"! I suggest Pepperidge Farms stuffing, cook in some celery, onion, maybe a little garlic, and Ta-Da! Easy stuffing that didn't take ten years to make. For the gravy, I used the packet that came with the turkey. You can make your own from the drippings, which I have done, but I didn't have time. So make it your own by adding in some of the dripping to the gravy packet. Season it your way. I am all about making things from scratch, but when you are trying to pull off a huge meal like Thanksgiving, sometimes making everything from scratch all by yourself is a bit unrealistic.

I hope you all have a great Thanksgiving!! I can't wait to post about when I cook the giant turkey on Thursday, I'm a little nervous!

Turkey for Two

This is a great recipe if you are just having a small Thanksgiving and you want to avoid buying a whole turkey. I actually ended up going to the store and buying a couple more of these just to have on hand for dinners later.


Now keep in mind, I have never cooked a turkey so if I can do it on my first try so can you! Don't let the Thanksgiving turkey intimidate you!!


Ingredients:
1 Whole Turkey Breast (that includes the ribs and whatnot)
1 TBS soft Butter
2 Large Carrots
1 White Onion
6 Cloves of Garlic
2 Large Ribs of Celery
4 Sprigs of Rosemary
1 cup Chicken Stock
Salt and Pepper

 With this whole turkey breast, since it has the ribs and skin, you can stuff it and even put stuff under the skin if thats what you like to do. But I'm not a huge fan, I think simple is the best way, just work on bringing out the natural flavors of the Turkey and not over doing it with a ton of flavors all packed into one turkey.

Preheat your oven to 325*


Take your Turkey breast out and place it in a square casserole dish. Smear your softened butter all over the skin of the turkey.


Next, chop all your veggies and add everything around the turkey (Carrots, Celery, Garlic, Onion, and Rosemary). Season with salt and pepper. Pour the one cup of Chicken Stock into the casserole dish. Place the turkey in the oven for about 45 minutes.

After the first 45 minutes up the oven temperature to 350* for another 45 minutes. THIS IS IMPORTANT: BUY A MEAT THERMOMETER! For $10 at Bed, Bath and Beyond I got a lovely digital thermometer that has all the basic meats and what temperatures they are supposed to be cooked to saved in it, so when you stick it in your turkey or whatever you are cooking, it will beep when you hit the right temperature.

Your turkey needs to reach 165* so this is the best way to make sure your turkey it ready!


Once you hit that magic number pull it out and let it rest for just a few minutes. The butter will have made the skin so crispy and crunchy I was completely surprised!!


Your turkey is ready to serve!! This was my first turkey ever and I have to say I was so shocked that it was actually delicious! I kept telling my husband, "You better tell me if this sucks because it's going on my blog and if it sucks and you aren't telling me, you might ruin lot's of peoples' Thanksgivings!!"

He said it was great! And we both had leftovers for lunch the next day! But this really is the perfect size for a Thanksgiving for two!

Click HERE to see the rest of my Thanksgiving dishes!

Mashed Potatoes

Ditch the box mashed potatoes! That might seem more convenient, but you just can't beat fresh mashed potatoes, and I promise it's way easier than you think!!

Ingredients:
5 Red Potatoes
1 TBS Butter
1/4 cup Milk
2 Green Onions Chopped
3 Cloves of Garlic (peeled)
Bacon Bits
Salt and Pepper

This will serve about 2-3 people, see below for serving a bigger group.

First bring a pot of water to boil. Clean and chop potatoes into 1 inch pieces (I leave the skin on). Place potatoes in the water to boil, along with the garlic. Boil until potatoes are soft and you can easily pierce them with a fork. Strain the potatoes and then put them into your mixer, including the garlic (if you don't have a mixer you can just put them in a bowl and mash them by hand).


Mix the potatoes and add in the butter and milk. If it seems too dry just add a little more butter and milk until they are the right constancy, you might have to play around with it a little depending on how big your potatoes were. Add in the chopped green onion and then sprinkle in some bacon bits! Season with salt and pepper and then you are done!


When cooking for a bigger group of people, you can figure about 2-3 potatoes per person and then maybe a couple extra just in case, and then change the milk and butter measurements accordingly. i.e. I'm having about 8 people over so I bought 20 red potatoes and I will add about 1 cup of milk and 4 TBS of butter.

Easy Cranberry Sauce

Growing up Thanksgiving at my grandma's house we always had the weird cranberry sauce in the can. So this year I wanted to try making my own! I didn't know how easy it was! It's just like making any other berry sauce!

Ingredients:
1 cup Cranberries
1/4 cup water
1/4 cup sugar

(See the bottom if you need measurements for a bigger amount of cranberry sauce)

Pour the sugar, water and cranberries into a sauce pan and bring it to a simmer. Keep stirring it. After a few minutes the cranberries start "popping" as the skins break and then start cooking down. Keep simmering and stirring until desired thickness.


If you want to change it up a little, you can add different types of berries, like blueberries and even add a little bit of orange juice to give it a little extra sweetness.

This will only make a couple servings so if you are making cranberry sauce for a bigger group use, 4 cups of Cranberries, 1 cup of water, and 1 cup of sugar.

Monday, November 25, 2013

In other news...

I got my own domain!!!

Back in April I purchased my domain, but it wasn't until today I finally got it up and running! And let me tell you, it was quite the process. But I'm so proud of how far my blog has come!

A big thanks to all my followers, and everyone who has shared my blog and helped me along the way! As a way of saying thanks, if you all fly out to my house I will cook you a celebratory meal! ;)

"Unconventional Thanksgiving"

Tonight I wanted to cook a dinner that would be a fun spin off of the traditional Thanksgiving dinner. I decided to make Turkey Burgers (Recipe Here), Sweet Potato Fries and Butternut Squash Soup (Recipe Here). I was really excited!! I made the soup not problem and got my cast iron skillet out to start heating oil for the fries. Burgers were in the pan and I was just waiting on the oil to heat up so I could fry the fries! When I say I was excited that doesn't even begin to explain. Meals like this are super fun for me. I get a big picture in my head of what I want the meal to look like and the I get to experiment. So far the soup was amazing, the burgers were looking great, and my oil was ready to go!

The thermomiter hit 350* so I was ready to fry! I dropped one fry in and that was my fatal mistake. I assume the oil wouldn't be quite ready so I carelessly dropped that fry in and it made a nice size splash. When it hit my hand I dropped the rest of the handful of fries out of pain which caused a huge wave of oil to cover all my fingers.

I don't think I have ever felt a burning pain like that. My hand immediately blistered and of course I couldn't hold in my tears. Jared hugged me and all I could say was, "my fries are burning....."

While I held my hand under cold water and got burn gel on my fingers Jared was a wonderful husband and finished cooking the burgers. I gave up on the idea of having fries....

I have such a loving husband. He finished cooking under my watchful eye (he even brought a chair in so I could sit and direct), and then got me some comfy pajamas. Despite my little oil fiasco, dinner was really great tasting! Jared did an amazing job.

So just a word of caution, use a wire spoon to drop your fries into the blazing hot oil!



Here was our dinner! It really did turn out great, just not how I imagined it. For the Turkey Burger Recipe, go HERE.  For the Butternut Squash Soup Recipe, go HERE.

Turkey Burgers

The other day I was watching Chopped. The show where they give cook rely weird random ingredients and they have to use them in a meal. One of the ingredients they were given was ground turkey. I thought, "what? That can't be right, I love ground turkey, that's not weird!" Then the judges proceeded to talk about how terrible ground turkey is!! I couldn't believe my ears!! I use ground turkey ALL THE TIME! I refuse to accept that ground turkey is weird and I will continue to use it! So here is my recipe for Turkey Burgers!

Ingredients:
1 Package of Ground Turkey (1.25 lbs)
1 Egg
3 TBS Parsley
About 1/2 cup Bread Crumbs
1/2 TBS Onion Powder
1/2 TBS Garlic Powder
Salt and Pepper

Mix all the ingredients together. If you feel like the turkey mixture is too wet and is falling apart add a little more bread crumbs. Press the mixture into burger patties, we made about four burgers. Press them thin because turkey shrinks a lot.

Get a non stick pan and drizzle a little olive oil in it. Put it on medium heat and cook you Turkey Burgers.

I topped my burger with provolone cheese, lettuce, tomato, and mayo; but Jared got a bit more creative and added a fried egg on top of his!


This meal was perfect with my Butternut Squash Soup! That recipe is found HERE!

Butternut Squash Soup

In my Abundant Harvest box I got a Butternut Squash. Last time I got one I tried roasted Butternut Squash, but it wasn't my favorite. This fall I kept hearing people talk about Butternut Squash soup. I was a little hesitant because I wasn't sure how difficult it would be. I read up on it and even got to see some of my favorite chefs cook it on their shows. The recipe seemed pretty basic so I decided to give it a whirl!



Ingredients:
1 Butternut Squash
1 TBS Butter
1 Medium Onion chopped (White or Yellow)
1 Head of Roasted Garlic (Recipe Here)
4 Sage Leaves
1 tsp Thyme
1/2 qt Chicken Broth (more of less depending on desired thickness)

Make sure you have Roasted Garlic prepared beforehand, recipe can be found HERE. Peel and cut the Butternut Squash into one inch cubes.


In a pot melt butter and cook the onion, roasted garlic, thyme and sage together until onions are translucent. That should only take a few minutes.

I had to use red onion because that's what I had
on hand tonight.
Next add Butternut squash and chicken broth and let simmer until the squash is soft, about 20 minutes.


Pour everything into a blender and blend until smooth. If you want the soup to be a little thinner add a little more chicken broth, if you want it to be thicker just let it sit on the stove on warm until it cooks down a little bit. Season with salt and pepper and you are done!


 I toasted a few of the squash seeds as a garnish. This would be a perfect soup for on Thanksgiving! I was actually really shocked that my husband loved it! Tonight I made this along with Turkey Burgers which you can find HERE.

Roasted Garlic

You can pretty much count on me for having at least 5 heads of Garlic in my pantry at any given day. I use Garlic in everything! So one of my favorite things is Roasted Garlic. It gives a little bit of a different taste and you can use it in anything! You are going to be surprised how easy it is to make!

Ingredients:
1 Head of Garlic
Olive Oil


Preheat you oven to 400*. Peel away the outside paper. Cut the top off the Garlic (not the roots) so expose all the cloves. Take a piece of foil large enough to wrap the Garlic and place the Garlic in the middle. Pour a generous amount of Olive Oil over the top of the Garlic (a couple tablespoons). Wrap the Garlic and place it in the oven for 30-40 minutes.


It should look like this when it's done, and it will smell amazing!


I use this all the time for soups. Just take a knife and pick the cloves out. They will be really soft should come out very easily.

This is one of those great basic recipe that you can use with everything. I even like topping my steak with it!

Feel free to comment what you end up using this for!

Thursday, November 21, 2013

Abundant Harvest Box

While Jared has been gone I stop getting my Abundant Harvest box since I know I can't eat it all and it will just go to waste. I got a box this week since Jared is coming home in LESS THAN 24 HOURS! I was so excited to see what I got that prayed I would hit red lights so I could rummage through and see what I got.


So here's what I got in my box! Mind you, all of this is from local organic farm and cost me about $20! In this week's box I received, Green Beans, 2 Head of Garlic, 1 Cucumber, 1 Bunch of Rosemary, Brussel Sprout Greens, Butter Lettuce, 2 Sweet Potatoes, 5 Shallots, 2 Tomatoes, 1 Bunch of Radishes, 5 Fuji Apples, 2 Cobs of Popcorn, Spinach, and 3 Heads of Broccoli!

Holy smokes, right?!

I think I'm most excited about the popcorn! I absolutely can't wait to show you guys the result and find out how it tastes compared to the normal bag of popcorn kernels I get.


I also LOVE the gorgeous Radishes! I'm not a huge fan of the taste to be honest, but they are so pretty. One bummer about living in Southern California is the lack of the amazing fall colors. St. Louis is awesome in the fall. Out here everything seems to stay one of two shades, brown or sage green. It's not even a bright pretty green! Anyone who knows me knows how much I love art, so the bland colors around here bum me out. But this box and these radishes really brightened things up! I promise I didn't even edit these pictures, all this produce is just stunning, I can't get over it!


Get ready for lot's of recipes coming up soon! Jared is coming home and the kitchen will be back up and open for business!

Oh, did I mention Jared is coming home?? I'm so excited....

Tuesday, November 19, 2013

Easy DIY Cleaning Spray

As much as I love the idea of using chemical free cleaning products, I just really like the smell of chemicals. Nothing will beat the smell of my Swiffer, or my awesome Pledge Multi-Surface spray. This week I helped clean my friend's house since she was moving and it was heavenly! So many cleaning products all at once, it was awesome. I have always heard about cleaning with vinegar and water, but that does not smell good to me at all.

Recently, when I was cleaning, I found something sticky on my wood coffee table, that the dusting spray just wasn't getting up. I had no idea what to do. I was a little afraid to try my other chemical sprays because I didn't want to ruin the finish. So what do I do when I have no idea how to clean something?? I go to the one source thats better than google, my mom. She gave me an awesome DIY spray solution to use that would clean, polish, and it wouldn't smell bad! After doing a little more research of the different type of vinegars I tweaked it just a bit and came up with this Easy DIY Cleaning Spray.

Ingredients:
Olive Oil
Lemon Juice
Pickling Vinegar


The recipe is so simple 1 part of each! So depending on how much you want to make just adjust for that. This time I did 1/3 cup of each. The oil tends to separate of course so you have to shake it before you use it and maybe a couple times while using it. My mom originally used white vinegar, which you can do but I like using pickling vinegar because it has a higher acidity, and will clean stuff up a little better.

I got a nice spray bottle from Target.

I use this for all my wood furniture and I also used it on glass and it actually did pretty well!

This made a little over a cup (9oz to be exact) of cleaning solution, which cost me $1.40 to make. A 14oz can of Pledge will cost about $7. So this DIY Cleaning Spray will even save you quite a bit! I must say even though I love the smell of my chemicals, I love to save money even more! Thanks for the help mom!!

I wish you could see the before & after
better, but my lighting is horrible!

Friday, November 8, 2013

Let's Talk Appliances!

Since Jared is out in the field for training, I haven't been cooking. Cooking for one just isn't as much fun, not to mention I'm stuck with leftovers that I usually don't finish. So my life right now is full of ramen, corn dogs, and other terrible frozen foods.

Anyways, as a proud blogger, I feel like I should still be posting something useful for all my wonderful readers. After much thought I decided I would make a post of all the appliances in my kitchen that I just can't live without! (Girls about to get married, you might want to save this for when you make a registry!)

Jared did have a fun time scanning stuff! 

Cookware:
I started with a cheap and easy set of Rachel Ray non-stick cookware. It came with 10 pieces, which was plenty for starting out! Not to mention, if you get it from Walmart.com you can pick your color! I got her traditional orange!

Two cookware "extras" that I absolutely love, are my grill top pan and my cast iron skillets!!

The grill top pan is awesome for when you only want to cook a couple things like a grill, but you don't feel like going out and messing with the grill. Or, if you don't have a grill, this is a great solution!

I am in love with my cast iron skillet!! Jared got them for me for my birthday, I was beyond excited! They can be more difficult to clean since they aren't non-stick, but you can't beat the taste of food made in a cast iron skillet! Cast iron will last way long than other pans. Yes you do have to maintain it a little, but it's as easy as just rubbing some oil on it when you are done using it.

Baking Pans:
All my baking pans are from USA Pans. I don't think I could go with another brand. They are made with the features of industrial baking pans, they have a silicone coating so they are non-stick, and they are fluted which prevents the pans from warping. Not to mention it's really affordable, so you won't break the bank!

Mixer:
Get a Kitchen Aid stand mixer. Yes, it is expensive. But it is completely worth it. For Christmas this year I have a few "add-ons" for my stand mixer.

Cutting Boards:
I feel like I have tried a million different cutting boards. I bought myself a really nice bamboo cutting board that the lady at Bed, Bath, and Beyond raved about. It was so pretty that I thought it would be the best thing ever! False. I really do not like my bamboo cutting board at all. The only think I use it for, is when we have people over and I need a large surface to serve the meat on. Yes it looks cool, but I don't ever use it al my cutting board. You have to wash it and then dry it right away. Not to mention if you don't maintain it properly the wood will start to splinter which will cause bacteria to grow in the small crevasses. Wood cutting boards are just a hassle to me. I use so many cutting boards for sanitary purposes that I don't feel like taking the time to care for a million wood cutting boards.

So, what cutting board do I recommend?? Plastic! Yup, nothing fancy. In Fact Ikea has my favorite cutting boards EVER. They have flexible cutting boards, great for chopping veggies and folding it to dump them into the pot you are cooking with. They also have hard plastic which I use for cutting meat. The hard plastic is dishwasher safe, so give it a good rinse and let the dishwasher do the rest! They are lifesavers! One thing you have to watch on plastic cutting boards is how much they wear out. If they start getting "fury" from cutting on them too much, throw it out. They nice thing is, plastic cutting boards are CHEAP, so throwing them out and replacing them is easy. But they last a long time, so you won't have to worry about replacing them for quite some time.

Looking back, yes I would still get that dumb bamboo cutting board, but only as a serving tool. Go plastic, easy to wash and cheap enough to replace when needed.

Rice Maker:
I have always rolled my eyes and turned my nose up at rice makers. Just boil some water in a pot and make it yourself! Don't take up extra room in your cabinets! That is until I was visiting my friend and she showed me her rice maker. I have never seen something so magical. Perfect rice every time and you don't have to check to make sure your rice isn't burning every 5 seconds??? I was sold. GET A RICE MAKER! You won't regret it. I'm all for making stuff yourself, but this saves me so much time. Just throw in the rice and water and forget about it!

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Those are pretty much all of the basics. If you have any questions to help with your registry, feel free to comment and ask!! I registered for so much stuff I realized I didn't need because the lady talked me into it. Go with a friend who has been married and knows what you might need and not need.
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Monday, November 4, 2013

El Indio

I love watching Food Network. It's my favorite channel! I can sit and watch food shows all day. One of my personal favorites on Food Network is, Diners Drive-ins and Dives, with Guy Fieri! As much as I love getting dressed up and sitting down for a nice dinner, I love good, fast food. Since we live in San Diego, a lot of the highlighted diners he goes to are right by me! So while my mom and aunt were in town we went out to try a few, our first stop was El Indio!


The restaurant itself has a really fun atmosphere. When you walk up to order, you look right into their kitchen and see all their fresh ingredients! Since 1940 El Indio has been making their delicious Mexican food. Their tortillas are fresh made everyday! Their big claim to fame, "being the birth place of Taquitos!" 

So how do you come to a place like this with so many amazing dishes and just pick one??

You don't! Since I had my mom and my aunt with me, we made sure to all order different things and try everything! And trust me, there is plenty of food on each plate to share! 

We ordered a bag of their fresh made Chips, Salsa, Mordiditas, Tamales, and a California Burrito! 


The California Burrito was loaded with cheese! Like usual their California was stuffed with cheese, carne asada, and french fries. Delicious! I couldn't finish the whole burrito if my life depended on it!


Their Tamale (of course fresh made) was quite yummy also! It was a little light on the meat, but it still tasted wonderful!


And as suggested by a server, their signature Mordiditas! These were my favorite. Little Taquitos smothered in nacho cheese! Does it get any better than that??


To say the least we were stuffed! I washed all of this down with a nice glass of Horchada! I suggest going on a nice day so you can sit outside and enjoy your food. San Diego friends, I hope you stop by and check them out! Really nice people and amazing food! 




Chocolate Chip Pumpkin Muffins

My mom makes the best pumpkin muffins! So since it is fall and everything you eat has to have pumpkin in it, I asked her for the recipe. I mix everything together according to the recipe and took them out and they were.....not right. These were definitely not my moms pumpkin muffins. So I called her, turns out she changed a few things in the recipe and didn't bother rewriting the recipe card. I tossed out the messed up muffins and tried again. My second attempt was close but still wasn't right. And again I called my mom and we found yet another part she changed and didn't write down. Finally my third try was a success! I finally had pumpkin muffins like my moms!

I asked her if I could post her recipe and she said, "Well it's not mine it's my friends." To which I replied, "you have changed so much of this recipe, this is definitely your recipe!!"

So here are my mom's Chocolate Chip Pumpkin Muffins!


Ingredients:
1 15oz can of Pumpkin Puree (not pumpkin pie filling!)
4 Eggs
3 cups Sugar
1 cup Vegetable Oil
3 1/3 cup Flour
1 tsp Nutmeg
1 tsp Cinnamon
2 tsp Baking Soda
1/2 tsp Salt
2/3 cup Water
1 12oz package of Chocolate Chips

Preheat your oven two 350*. Next, mix together the Pumpkin, Eggs, Sugar, and Vegetable Oil. In a separate bowl mix together the Flour, Nutmeg, Cinnamon, Baking Soda, and Salt.

       

Slowly add the flour mixture into the pumpkin mixture. Once completely combined add the water. Mix well and then add the chocolate chips. Get a muffin tin and either spray it with cooking spray, or just us cupcake liners. I tried both and I like the cupcake liners because it doesn't make as much of a mess.

        
Fill each muffin cup about 2/3s full. Bake for about 15-20 minutes depending on your oven. Check them with a toothpick before you take them out to make sure they are done. 

These are super yummy, and they don't have a super crazy amount of pumpkin in them, so even my friends who don't like pumpkin flavored everything will eat them! And since my husband is gone for a few weeks in training I froze some of the muffins since there's no way I can eat them all. They freeze really well!


And of course Chance my trusty kitchen assistance was always near by in case I happened to drop a muffin. I might have baked one without chocolate chips so both the dogs could test it out. They approved! 

I hope you all try this recipe out this fall!! 

Saturday, November 2, 2013

Chocolate and Cheesecake Cupcakes

This past Wednesday I was in charge of bringing dessert to my Bible study group. As some of you might have noticed there aren't desserts on my blog for one very simple reason, MY OVEN SUCKS!

Seriously. It's a gas oven and it will forever burn anything I try to bake! I have some fabulous dessert recipes that  I wish I could share but every time I try making them to take pictures for on here I end up burning it! As a side note, this wasn't always the case, though I don't like baking, at home I was decent at it.

Anyways, I couldn't decide what to make, so I looked in my pantry and saw I had 2 boxes of Betty Crocker's Super Moist Triple Chocolate Fudge cake mix. So I figured if I mess up the first batch of cupcakes, I'll adjust the temperature and just redo them with the second box mix.

But I felt super lame bringing box mix cupcakes. How boring.... So I thought to myself, "hmmm cheesecake sounds good." So I tried making Cheesecake topped Chocolate Cupcakes! They did not turn out how I was thinking they would......THEY WERE BETTER! I'm not going to lie I ate 5...in one night. These are officially on my list of favorite quick and easy desserts!


Ingredients:
1 Box of Betty Crocker Super Moist, Triple Chocolate Fudge Cake Mix
(and all the ingredients on the back of the box)

Cheesecake Mixture Ingredients:
8oz Softened Cream Cheese
2 cups of Powdered Sugar
2 eggs
Chocolate Chips (optional)

Preheat your oven to 350*. Mix your cake mix according to the back of the box. In a separate bowl mix together the cream cheese, powdered sugar, and eggs.

Put cupcake liners into your cupcake pan and fill each one halfway with the chocolate cake mix. Then add the cheesecake mixture on top until the cupcake liner is 3/4 full. Add a few chocolate chips on top!


Bake them for about 15-20 minutes depending on your oven and check them with a toothpick to make sure they are done!


Now you might be dissapionted like I was when you see that there is no cheesecake on the top, BUT take a bite!! The cheesecake ended up baking into the middle like a filling! I didn't even end up using icing on them because I thought they were yummy just the way they are!

Sorry the pictures aren't as good as they normally are, I was completely prepared for these to fail so I didn't really take any pictures! Oops. But I will be making these again so I'll add some prettier pictures later!