Ingredients:
2 (1 ounce) squares unsweetened chocolate, melted3 eggs1 3/4 cups packed brown sugar1 cup vegetable oil2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt2 cups grated zucchini3/4 cup chopped walnuts1 (16 ounce) package chocolate frosting1/2 cup walnut halves
Instructions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.
Ingredients:
1/4 cup chicken stock1 1/2 tablespoons cornstarch3 tablespoons hot chili oil2 tablespoons hoisin sauce1 tablespoon oyster sauce1 tablespoon dry sherry2 teaspoons sugar2 teaspoons soy sauce2 teaspoons crushed red pepper flakes1 pound flank steak, thinly sliced (see Cook's Note) 2 tablespoons peanut oil2 tablespoons chopped garlic1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices2 green onions, cut into thin slivers about 2 inches long1 teaspoon salt1/4 teaspoon black pepper
Instructions:
Whisk the chicken stock and cornstarch in a freezer safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour. Remove from the freezer and allow to defrost, about 30 minutes. Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok. Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.
Ingredients:
2 1/4 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon salt1 tablespoon baking powder1/2 teaspoon baking soda1/2 cup butter, softened1 cup white sugar1/3 cup brown sugar2 eggs, room temperature3/4 cup milk1 cup pumpkin puree 1 (8 ounce) package cream cheese, softened1/4 cup butter, softened3 cups confectioners' sugar1 teaspoon vanilla extract
Instructions:
Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Ingredients:
8 ounces beef filet, cut into 1/2 inch strips2 tablespoons vegetable oil1 onion, chopped1 clove garlic, minced1 teaspoon chopped fresh ginger root1 green bell pepper, chopped1 carrot, chopped1 (10.5 ounce) can beef broth1 tablespoon cornstarch1 teaspoon white sugar1 tablespoon soy sauce1 tablespoon oyster saucesalt and pepper to taste
Instructions:
In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer. Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Ingredients:
2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg2/3 cup shortening1 1/4 cups white sugar2 eggs1 teaspoon vanilla extract1/4 cup buttermilk1 cup ripe bananas, mashed2 apples - peeled, cored and shredded
Instructions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Ingredients:
2 cups all-purpose flour1 (3.4 ounce) package instant butterscotch pudding mix2 teaspoons baking soda1/4 teaspoon salt1 tablespoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/4 teaspoon ground cloves1/3 cup finely chopped crystallized ginger 1 cup butter, room temperature1 cup white sugar1 cup packed brown sugar4 eggs1 teaspoon vanilla extract1 (15 ounce) can pumpkin puree
Instructions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Ingredients:
3 (8 ounce) jars dried chipped beef2 tablespoons butter2 (8 ounce) packages cream cheese, softened1 tablespoon prepared horseradish1/4 cup chopped green bell pepper1/4 cup chopped red bell pepper1/4 teaspoon ground black pepper1/4 cup shredded Cheddar cheese
Instructions:
In a medium saucepan over medium heat, cook and stir the dried chipped beef in butter until evenly browned. In a medium bowl, whip the cream cheese, horseradish, green bell pepper, red bell pepper and pepper until well blended. Mix in 2/3 of the beef. Roll into a ball. Roll the ball in the remaining beef and the Cheddar cheese. Wrap in plastic and chill in the refrigerator at least 1 hour before serving.
