Pistachio Cupcakes with a Chocolate Ganache Center and Vanilla Almond Frosting

I based this cupcake off a favorite Christmas time cookie called Pistachio Thumbprints.  I think we made them around Christmas a lot because the cookies were green with red and green m&m's in them...so sort of festive looking.  Well they definitely aren't just a Christmas treat because they taste good no matter what the season and I have just discovered they are equally tasty as cupcakes. 

You want the recipe?  I thought so!

Pistachio Cupcakes

-2 Sticks butter(at room temperature)
-1 1/3 c. sugar
-6 eggs
-1 tsp. vanilla extract
-3 c. flour
-3 tsp. baking powder
-1/4 tsp. salt
-1 1/2 c. prepared pistachio pudding
-bag of mini M&M's

*I grabbed this as a general pudding cupcake recipe off the internet but it wasn't explicit about the pudding being prepared so I used two whole packages of the pistachio pudding mix.  I realized the mistake when the batter was so thick so I added 3 cups vanilla almond milk, another cup of flour, 2 more tsp. baking powder and another 1/4 tsp of salt.  I improvised the best I could and in the end it turned out just fine. 

Chocolate Ganache

-3/4 c. semi-sweet chocolate chips
-1/2 c. heavy whipping cream
-3-4 Tbsp. powdered sugar

Vanilla Almond Frosting

-1 stick of butter(at room temperature)
- 4 1/2 c. powdered sugar
-3/4 tsp vanilla extract
-1/2 tsp almond extract
-3-5 Tbsp. vanilla almond milk

For the cupcakes

*prepare the pudding ahead of time

1. Using a standup mixer beat butter and sugar together.
2. Continue beating and add the eggs one at a time until completely mixed.
3.  In a separate bowl whisk together the flour, baking powder and salt.
4. Add flour, baking powder and salt a little at a time alternating with the prepared pistachio pudding and ending with the flour.  Mix until completely combined.
5. Removed paddle attachment and using a spoon briefly stir in 1/2-3/4 c. of mini M&M's.
6. Line cupcake pans with cupcake liners and spray with cooking spray.
7. Fill cups 3/4 of the way full.
8. Bake at 350 for 25 minutes.
9. Let cool for 10-15 minute then using a melon baller scoop out the middles of the cupcakes.

For the Ganache

1. Combine chocolate chips, heavy cream and powdered sugar in a small bowl.
2. Microwave for roughly 30 seconds
3. Stir until combined and smooth.
4. Let cool for about 10 minutes and then scoop ganache into the holes in the cupcakes.
5. Let chill in the fridge for about 30 minutes

For the Frosting

1. In a standup mixer, using the whisk attachment, beat butter until light and fluffy
2. Continue mixing adding 1 cup of powdered sugar at a time.
3. Add the extracts.
4. Add 3 Tbsp. almond milk.  Continue adding milk until you reach your desired consistency
5. Frost cupcakes any way you like, with your favorite tip or just using a ziploc bag with a hole cut in the corner :)
6. Let chill in the fridge until you are ready to serve.

Mmmm enjoy!

Southwest Skillet

I don't usually like to use condensced soups but I am a fan of one pot meals and this one was pretty tasty.

 

Ingredients:

• 1 pound lean ground beef
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 can (14 oz) peeled whole tomatoes
• 1 can (10.75 oz) condensed beefy mushroom soup
• 1/4 cup water
• 1 can (15 oz) kidney beans, rinsed and drained
• 3/4 cup uncooked instant brown rice
• 1/2 cup shredded cheddar cheese
• 1 bunch sliced green onions, including tops
• 7-14 ice berg lettuce leaves

Method:

In large skillet with a lid, brown beef with chopped onion, minced garlic and chili powder until onions are transparent and meat is cooked through; drain excess fat.

Add tomatoes with their juice, chop/crush tomatoes into small pieces. Stir in beefy mushroom soup, use water to rinse out cans and add to mixture; add kidney beans. Stir to mix ingredients; cover and bring mixture to a boil, cooking 10 minutes (stir occasionally during 10 minutes).

Add instant brown rice, remove from heat, stir, cover and allow to stand 5-10 minutes.

Sprinkle with shredded cheese and sliced green onions. Serve as a casserole with tortilla chips, over torn lettuce as a salad, or rolled in lettuce leaves as a wrap.

Notes: Filling is great with tortilla chips or wrapped up in lettuce. Nutrition analysis does not include tortilla chips, but does include all other ingredients. Serves 6-7

Chicken Piccata

2 handfuls of spaghetti noodles cooked to manufacturers instructions
3 chicken breasts, butterflied and halved
1/3 c. of flour mixed with some salt and pepper
2 T. butter
2 T. olive oil(of the extra virgin sort)

Melt butter and heat up oil in a medium skillet/frying pan.  Once chicken is cut coat with the flour.  Brown 4 pieces on a medium heat, roughly 3 minutes on each side until both sides are browned.  Repeat until all the chicken is cooked adding another Tbsp of oil between each set.  Set chicken aside and strain remaining juices over a bowl unless you like the burnt chunks then just leave it in the pan. 

Add the following ingredients to the pan:

1/4 c. fresh squeezed lemon juice
1/4 c. pear juice(I just used the juice from some homemade canned pears)
1/8 c. vinegar
1/8 c. water
1/4 c. chicken stock
1 small jar of capers, drained and rinsed
1/2 tsp flour sprinkled over top then mixed together
Salt and Pepper to taste

Once everything is added/returned to the pan bring to a boil.  Place the chicken back in pan and cook in the sauce for 3-5 minutes.  Remove chicken from the pan and add 2 Tbsp of butter to the sauce.  Mix until butter is melted and sauce is a little more thickened.  Serve sauce of chicken and noodles. 

Slow Cooked Honey Dijon Chicken

Slow cooker/crockpot
4 frozen boneless skinless chicken breasts
4 Tbsp. extra virgin olive oil
1 c. chicken stock/broth
2-3 Tbsp. dijon mustard
2-3 Tbsp. honey
1/4-1/2 tsp. salt
1/4-1/2 tsp. pepper
1 tsp. minced onion
a dash of paprika
Jasmine rice prepared to package specifications

Optional to make the clean up easier place a crockpot liner in the pot. Place frozen chicken breasts on the bottom of the crockpot. Drizzle the extra virgin olive oil over top. Turn the crock pot to high. In a large liquid measuring cup combine the chicken stock, dijon mustard, honey, salt, pepper, minced onion and paprika. Mix together until well incorporated. Pour over the chicken and cover. Let sit for minimum of 5 hours. At this time the chicken should just fall apart. Take some tongs or a fork and break up the chicken. If using a liner pour the chicken and sauce into a separate bowl. Serve over rice.

For leftovers aka tomorrow's lunch serve over salad/lettuce.

Indian Influence Rice and Meat Sauce

Basmati or Jasmine rice cooked to package specifications(double serving)
1 lb. ground beef
1 tsp. dried minced onion
1/2 tsp. each of salt and pepper
1 can tomato sauce
6 cloves garlic, sliced
The rest of the ingredients are done to taste but these are rough measurements:
1 tsp cumin
1/2 tsp. turmeric
1/2 tsp. paprika
1/4 tsp. coriander
1/4 tsp. celery seed
optional: 1/4 tsp garam masala paste

Cook ground beef, drain fat. Add dried onion, salt and pepper, mix together and cook for another minute or so. Add tomato sauce, sliced garlic and the remaining ingredients. Let simmer for 10 minutes or so. Serve over rice.

Pasta Salad

2 pkgs. rotini noodles(the colorful variety), cooked, drained and cooled
1 head broccoli
1 head cauliflower
1 red onion
1 green pepper
1 red pepper
1 can of black olive(optional, I hate olives so I don't add them)

Combine all this together in a large bowl. Pour the following sauce over top:

1 c. sugar
1 1/4 c. light olive oil
1 1/4 c. vinegar
1/2 tsp. celery seed
1 tsp. onion powder
1 1/2 tsp. salt
3/4 tsp. pepper
2 tsp. dry mustard
1 tsp. garlic powder
1 Tbsp. parsley

Shaken together in an air tight container until well incorporated. Toss with pasta, chill for 4 hours or more then serve.

Chinese Chicken Salad

1 head cabbage
1 bunch green onions
1 c. blanched slivered almonds
3 Tbsp. toasted sesame seeds
1 pkg. oriental flavored ramen noodles
3-4 boneless skinless chicken breasts, cooked and cubed

Boil the chicken breasts until cooked thoroughly. Shred cabbage, slice the green onions break up the ramen noodles and add all the dry ingredients. Cut up chicken and add. In an air tight container combine the follow ingredients for the sauce:

3 Tbsp. sugar
4 Tbsp. vinegar
1 1/2 tsp. salt
2/3 c. light olive oil
the ramen flavor packet
1 1/2 tsp. pepper
sesame oil to taste(1-2 Tbsp)

Seal the container, shake until well combined. Pour over salad and mix well. Serve immediately or refrigerate and serve later cold.