mini red velvet cupcakes with white chocolate mousse

Ingredients

• Servings: 18
• 1 (11 ounce) package ghirardelli classic white baking chips
• 1 cup whipping cream
• 3 ounces cream cheese, softened and cut up
• 1 cup all-purpose flour
• 1 tablespoon ghirardelli unsweetened cocoa
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 egg
• 2 teaspoons red food coloring
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon vinegar

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 3 hrs 42 mins


• for white chocolate mousse, in a medium microwave-safe bowl, combine ghirardelli® classic white chocolate baking chips, whipping cream, and cream cheese. cook on medium power (50 percent) for 3 to 4 minutes, stirring every 60 seconds. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. cover and chill for 3 hours or until well chilled.
• preheat oven to 350 degrees f. line eighteen 1-1/4-inch muffin cups with paper bake cups. set aside.
• for batter, in a small bowl, stir together flour, ghirardelli unsweetened cocoa, and salt; set aside. in a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. gradually add sugar; beat on medium speed until combined. beat on medium speed for 2 minutes more, scraping bowl occasionally. beat in egg, food coloring, and vanilla. alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. in a small bowl, combine baking soda and vinegar; stir into batter.
• divide batter among the prepared muffin cups. bake for 12 minutes or until tops spring back when lightly touched. cool in cups on a wire rack for 5 minutes. remove from cups and cool completely on a wire rack.*
• when cupcakes are cool, beat white chocolate mousse with an electric mixer on medium to high speed until light and fluffy. spoon mixture either into a pastry bag fitted with a large star tip, or spoon into a large self-sealing plastic bag and snip off the corner.
• insert pastry bag into top of each cupcake; squeeze as much filling into center of each as possible (you will see top of cupcake start to expand). pipe a small amount of mousse mixture the top of each cake. (if using a plastic bag without a pastry tip, cut a slit into the top of each cupcake before squeezing in filling.) enjoy immediately or chill in an airtight container for up to 4 hours.

Lime Cilantro Cauliflower "rice"

Ingredients

• Servings: 4
• 1 head cauliflower, cut into florets
• 1 tablespoon water
• 1 lime, juiced and zested
• 1/2 cup chopped cilantro
• 2 tablespoons butter (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• grate cauliflower florets or pulse in a food processor until it resembles rice.
• place grated cauliflower and water in a microwave-safe covered dish.
• cook cauliflower in microwave on high until tender, about 7 minutes.
• stir lime zest, lime juice, cilantro, and butter into cooked cauliflower until well blended.

Almond Chocolate Coconut Cups

Ingredients

• Servings: 6
• 1 (18.25 ounce) package chocolate fudge cake mix
• 1 egg
• 1/2 cup margarine, melted
• 3/4 cup all-purpose flour
• 1/2 cup white sugar
• 1/2 cup evaporated milk
• 14 large marshmallows
• 7 ounces flaked coconut
• 1/4 cup evaporated milk
• 3/4 cup semisweet chocolate chips
• 2 tablespoons margarine
• 1/2 cup sliced almonds

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease mini-muffin tins.
• in a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. roll into 1 inch balls and place in prepared mini-muffin pans. press into bottom and up sides of muffin cups.
• bake in preheated oven 10 minutes, until set.
• while cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. microwave on high 2 minutes, until mixture comes to a boil. stir in marshmallows until melted. stir in coconut until well combined. spoon into baked shells while mixture is still warm.
• in a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. stir in almonds until well coated. spoon over coconut mixture and spread to cover. cool completely before removing from pans. store in refrigerator or freezer.

chocolate dipped brown sugar shortbread cookies

Ingredients

• Servings: 48
• 1 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon spice (optional)
• 2 1/4 cups all-purpose flour
• 1 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 2 teaspoons shortening

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 350 degrees f. in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. beat in brown sugar, salt, and, if desired, spice, scraping the bowl occasionally. beat in as much of the flour as you can with the mixer. stir in any remaining flour with a spatula or wooden spoon. use your hands to bring dough together in a ball.
• pat or roll dough into a 12x8-inch rectangle (about 1/4 inch thick) on an ungreased baking sheet. cut the 8 inch side of the dough into eight 1-inch strips (do not separate strips). cut each strip lengthwise into six 2-inch sections (do not separate rectangles). after cutting, there should be 24 rectangles measuring 1x2-inches. bake for 15 minutes. remove from oven and cut the rectangles in half to make 48 smaller cookies. bake for an additional 10 minutes or until cookies are lightly browned and crisp. cool on cookie sheet on a wire rack.
• in a small microwave-safe bowl, combine ghirardelli® 60% cacao bittersweet chocolate baking chips and shortening. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. dip cookies in melted chocolate; let excess drip back into the bowl. placed dipped cookies on waxed paper; let stand until set. enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze up to 3 months.

Sour Cream Mocha Cake

Ingredients

• Servings: 12
• 2 cups semisweet chocolate chips
• 1/2 cup sour cream, room temperature
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups white sugar
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons instant coffee powder
• 1 cup warm water
• 1/2 cup chopped walnuts

Recipe

• microwave 1 cup chocolate chips in a small, microwave-safe bowl on high for 1 minute; stir. cook at additional 10 to 20 second intervals, stirring until smooth. cool to room temperature.
• beat melted chocolate, sour cream, oil and eggs in large mixer bowl. beat in sugar, flour, baking soda and salt. dissolve coffee crystals in water; gradually beat into batter. pour into greased 13 x 9-inch baking pan. sprinkle the remaining 1 cup chocolate chips and the chopped nuts over the top of the cake.
• bake in a preheated 350 degrees f (175 degrees c) for 30 to 40 minutes or until cake tests done.

cake balls

Ingredients

• Servings: 3
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 3 hrs 10 mins


• prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.

bangan ka bhurta (indian eggplant)

Ingredients

• Servings: 4
• 1 eggplant
• 1 teaspoon vegetable oil
• 1 medium onion, chopped
• 2 roma (plum) tomatoes, chopped
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 sprigs chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat the oven broiler. place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
• place eggplant in microwave safe dish. cook 5 minutes on high in the microwave, or until tender. cool enough to handle, and remove skin, leaving some scorched bits. cut into thick slices.
• heat oil in a skillet over medium heat, stir in the onion, and cook until tender. mix in eggplant, and tomatoes. season with cayenne pepper, salt, and black pepper. continue to cook and stir until soft. garnish with cilantro to serve.