Red Velvet Cupcakes with Beets

I can't remember why we were talking about red velvet cupcakes a few months ago. I think it was at some dinner party and it came up. (I know that you are wishing that you would have been there...) I "google-ed" red velvet cupcakes after the party to get to the bottom of what ever we were discussing and it turns out that during the Great Depression, red velvet cupcakes were originally made using beets! What?! Sick, right? I knew I had to try it out. Lance Wheeler's birthday party seemed like a good excuse. Overall conclusion: so good, really moist, and messy to make. Yet to be determined: Are they any healthier than their non-beet-including counterparts? Probably not...

Red Velvet Cupcakes with Beets (from www.coconutandlime.com)

3/4 cup sugar
3/4 cup flour
1/2 cup cocoa (Ghiradelli's is great)

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup milk
1 teaspoon plain yogurt

1/2 teaspoon balsamic vinegar

3/4 cup beet puree (boil 2-3 beets, wait for them to cool, and throw them in the food processor)
2 eggs

1. Preheat oven to 350. Grease or line 12 wells in a cupcake pan.

2. Whisk together the dry ingredients. Set aside.

3. Mix together the oil, milk, yogurt, vinegar, beet puree, and eggs in a separate bowl. Slowly add the dry ingredients to the wet ingredients. Mix thoroughly.

4. Fill cupcake liners 2/3 of the way full. Bake for 15 minutes or until a toothpick in the center of the center cupcake comes out clean. Cool before frosting. 

We also made white and chocolate flavored cupcakes and tubs (literally!) of cream cheese and chocolate frosting.  People loved the "cupcake bar" because they could choose their favorite kind of cupcake, frosting, and toppings.  For toppings we had crushed Heath, Oreos, sprinkles, and fruit.  For excellent cream cheese and white frosting recipes check out www.wilton.com!  Afterall, the cupcakes is simply the vehicle for eating absurd amounts of  luscious frosting.

Sassy Chocolate Pots de Creme

Chocolate Saffron Pots de Creme with Honey Cream and Sea Salt

Unfortunately (or fortunately?), my present situation allows me to spend abnormal amounts of time trying new recipes.  My new favorite way to gain weight and make myself sick:  chocolate saffron pots de creme with honey cream and sea salt.   The combination of cream, whole milk, chocolate, and egg is pretty awesome.  I love the fact that Sterling just pulled a batch of his cinnamon chocolate chip cookies out of the oven.  Just in case we need some more sugar later!


Chocolate Saffron Pots de Creme with Honey Cream and Sea Salt (from www.food52.com)


1 1/2 teaspoon honey
1 1/2 cup heavy whipping cream, divided
1/4 cup whole milk
1 pinch saffron threads (about 1/8 scant teaspoon powdered saffron)
2 1/2 ounces bittersweet chocolate, chopped
3 egg yolks
2 1/2 tablespoons sugar
flaky sea salt, such as Maldon


1.  Gently warm honey until it becomes loose and pourable, but not hot.  Whisk into 1/2 cup cream.  Cover and refrigerate.
2.  Preheat oven to 325; mix together remaining cream, milk, and saffron in a small sauce pan, over medium heat, stirring constantly until it simmers.  Remove from heat.
3.  Place chocolate in a medium sized bowl and add the hot cream mixture in a steady stream.  Whisk until chocolate in melted, shiny, and smooth.
4.  Mix together egg and sugar in a large bowl.  Add hot chocolate cream, and mix well.  Set aside for about 5 minutes to allow the flavors to meld.  Strain through a fine mesh sieve into another bowl.
5.  Pour batter into four 5-6 ounce pots/ramekins.  Cover with foil, and place in a baking dish filled with enough boiled water to come to about half way up the pots.  Bake for 40-50 minutes, until the custard is just barely set in the middle.  Remove from pan, uncover, and allow to cool at room temperature for about 40 minutes.  Transfer to the refrigerator until chilled through, about 3 hours.
6.  Just before serving, whip the honey cream until it holds soft peaks.  Sprinkle each custard with a pinch of crushed sea salt and a dollop of honey cream.