Nicoleleeartistry’s Weblog

MMMmmm!!!!  It’s that time!  My sweet husband, Anthony, has even agreed to help me!  We are going to start the cupcakes now - I’ll be posting pics as we go, so be sure to check back!  Here’s the recipe to whet your appetite… 

Black Bottom Cupcakes

Preheat oven to 350 degrees.

*You will need cupcake liners*

INGREDIENTS:

Filling:
2 T. flour
1 - 8oz. box cream cheese
1 - 12 oz. bag of chocolate chips (minis are real good for this recipe, but I’m using reg)
1 1/3 c. sugar (I’m using Splenda)
1 egg

Cake Batter:
2/3 c. oil
3 c. flour
2 c. sugar
1/2 c. cocoa
2 tsp. vanilla
2 tsp. baking soda
2 tsp vinegar
2 c water

(Recipe can be made two ways - cupcakes or a cake.  It’s great either way!)

For cupcakes:
Mix filling and set aside.

Put cupcake liners in a muffin pan.

Mix all cake batter ingredients.
 

Fill cupcake liners 1/2 way full.
  (ok…mine are more like 3/4 full) 

Drop one teaspoon of filling into the center of each cupcake.

For a cake:
Mix filling and set aside.  Mix cake batter and pour into a greased 13×9x2 inch pan.  Drop spoonfulls of filling into cake, every few inches and then drag a knife through in a swirling pattern (to make it pretty!)

Note:  Be careful at this stage…these cupcakes are really good!  You will have to keep everyone away - even the dogs (as Bella will show)
  

Put in the oven.

BAKE 35 MINUTES or UNTIL CAKE BATTER IS DONE IN CENTER.

Ok…the cupcakes are finished!  If you try the recipe, I must say that I would not recommend using Splenda or another sugar substitue.  In my humble, dessert loving opinion, REGULAR SUGAR IS MUCH BETTER and provides the best taste!

Here are the final pictures…MMMmmmm!  So YUMMY!  YUM-O!!!

Well, I made a half recipe and my bread is in the bowl ready to rise.   I’ll continue to post pics as the bread progresses…  (ok…that didn’t happen…HAHAH - sorry for not posting more pics - the bread was so good!  The aroma took over me, we ate some for dinner and I completely forgot to take pics!  I will next time.  I make this bread a lot!)

I’m about to make some bread and I’m using the recipe that my mom used to make.  It has been a little while since I’ve made bread, but I can’t wait for the smell of fresh homemade baked bread to fill my kitchen!  Here’s the recipe if you want to try it:

Crusty White Bread

2 packages active dry yeast
2 cups warm water
2 tablespoons sugar (I’ll be using splenda)
1 tablespoon salt
1/4 cup oil
6-6 1/2 cups flour

Preheat your oven to 200 degrees.

Dissolve yeast in warm water.  Stir in sugar, salt, oil and 3 cups of the flour and beat until smooth.  Mix in enough of the remaining flour to make the dough easy to handle.

Turn dough onto a lightly floured surface and knead until smooth and elastic (about 8-10 minutes).

Turn oven off.  Place dough in a greased metal or glass bowl, brush top with oil, cover and place in warm oven. (Make sure oven is OFF) Let rise in warm oven until bread doubles in size. (about 45 minutes - dough is ready if you gently press your finger into it and an impression remains)

Punch down dough and divide in half.  Roll each half into a rectangle 18×9 inches.  Roll up each rectangle, beginning with the short side and when roll is complete, press each side to seal and fold ends under loaf.

Place seam side down in a greased loaf pan (9×5x3 inches).

Brush loaves with oil and let rise again until double. (about one hour)

Heat oven to 400 degrees.  Bake 35 minutes or until loaves are golden and sound hollow when tapped.