Snickers Cupcake with Chocolate Mousse Filling

I might be crazy- I didn't take a picture of the inside!  It's a shame, too-it's filled with chocolate mousse!  I made these for my friend Jessica's birthday a while back- we all loved them.

Ingredients
Cake
1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk (we used vanilla almond milk)
1 cup sour cream

Chocolate Mousse Filling
2 cups heavy whipping cream
2 cups milk chocolate chips

Chocolate Buttercream Frosting
1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla
1 bag mini Snickers (I think next time we will use THESE. They are less sweet, and I like that)


Directions

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. 
2. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. 
3. Scoop the batter evenly into the cupcake liners. 
4. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.
5. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. 
6. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. 
7. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.
8. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

Makes 24 cupcakes

Recipe from Kevin and Amanda

Whipped Feta and Roasted Red Pepper Dip

A nice and simple little dip :)

Ingredients
10 oz feta
2 roasted red bell pepper, skin peeled
3 tbsp olive oil
2 cloves garlic (I think I did a little less)
1 tsp Tabasco garlic red pepper sauce
1/2 tsp red pepper flakes
Salt to taste

Directions

1. Add the feta, roasted red bell pepper, olive oil, garlic, Tabasco, and red pepper flakes to a food processor. 
2. Pulse for about 60 seconds and taste. Season with salt as needed
3.  Serve with toasted pita chips or celery and enjoy!

Recipe from What's Gaby Cooking

Asian Sesame Tofu with Braised Squash and Green Beans

I am sooooo behind on the food blogging! Hopefully our recipes will end up here soon :)

Dave and I had this meal this evening....it was easy and tasty!

Ingredients
1/3 cup honey
1/3 cup thinly sliced scallions
2 tbsp + 3 tbsp soy sauce, divided
2 tsp toasted sesame seeds
1 tbs minced garlic
3/4 tsp + 1/4 tsp ground ginger, divided
1/2 tsp red pepper flakes
1 block extra firm tofu, pressed and sliced widthwise
 tbsp olive oil
1 squash, seeded and diced
1 lb green beans
1 bell pepper, diced

Instructions

1. Mix the honey, scallions, soy sauce, sesame seeds, garlic, onions, ginger, and red pepper flakes in a small bowl until well blended.  Place tofu on a baking pan lined with parchment paper.  Spoon honey mixture evenly over the tofu.  Reserve the extra honey mixture.
2. Bake the tofu at 375 for 20 minutes.
3. While the tofu is cooking, in a large pot or saucepan heat olive oil.  Add in the squash, green beans, bell pepper, 2 tbsp water, ground ginger (or 1 tbs minced fresh) and 3 tbsp soy sauce.  Simmer on low until squash is tender, 20-30 minutes, stirring frequently.  Pour the extra honey mixture over the squash. Toss to combine.
4. Serve the braised vegetables with the baked tofu. 

Recipe adapted from Eats Well With Others