Nutella and Cocoa Cupcakes

It seems as though it's very rare to come across people who love to bake and cook. Usually, people who love to bake enjoy the measurements whereas the people who love cook take full advantage of the guestimates. And then there's me. I love to bake and cook. Baking fully embraces my control freak, anal retentive, OCD side while cooking allows me the freedom to experiment, taste-test, and educate myself. The two combined are me in a nutshell.

My Mom is one of those people who loves to cook and would be happy to never have to bake a treat in her life. So, how did I grow to love baking? That's easy. Whenever my family craved a tasty treat, I would always volunteer to spend some time in the kitchen whipping up chocolatey goodness.

This past fall, when we were visiting my parents, I decided to bake a batch of cupcakes...using my parents 20+ year-old oven. I got to work whipping up all of the ingredients. Into the oven they went and out of the oven they came...with tops as hard as hockey pucks. Knowing that I couldn't serve the cupcakes to family and friends, I worked on whipping up another batch. Into the oven they went and out of the oven they came...with inverted, sunken tops.

When my husband walked into the kitchen, his nose wrinkled, his eyes squinted and then widened, and a smile crossed his face as he asked, "What are those?" I was mortified, exhausted, and insanely frustrated. Why insanely? I'm pretty sure I was starting to go insane. In the past, I have never encountered such an awful experience trying to bake cupcakes.

With the greatest of determination, I whipped up yet another batch of cupcake batter. Into the oven they went and out of the oven they came...with tops that were even more inverted than the second batch. I didn't think it was possible. My husband was laughing, my mom was trying to tell me to just "fill the centers with frosting...no one will ever know," and my Dad was nervous. Why was he nervous? The oven was 20+ years old and, according to my Mom, "gets more and more inaccurate the longer it stays heated." Um...what?

My Mom was frustrated for years but it wasn't until my Dad saw my frustration that he knew that the end was near for the trusty old relic. A month later, my parents welcomed construction workers and delivery men into their home. During the holidays they were able to show off their new oven...oh yeah, and refrigerator, dishwasher, and granite countertops (you're welcome, Mom).

During the holidays, I made cupcakes in the new, trusty oven and guess what...they turned out perfect on the first try...and I immediately exhaled a sigh of relief.

Nutella and Cocoa Cupcakes

Tip: If you're not into baking, simply buy box mix. The best part about box mix? You can easily add different candy and flavors into the mix (and frosting) in order to customize the taste and look.

Ingredients:

• 1 box of vanilla cake mix
• 4 tablespoons of Nutella, divided
• 1/4 cup of chocolate chips, divided
• 1 container of classic frosting
• 2 tablespoons almonds
• 2 tablespoons peanuts
• 2 tablespoons white chocolate chips
• 1 teaspoon cocoa powder

Directions:

1. Preheat the oven to 350 degrees. Prepare a cupcake pan with liners.
2. Prepare the cake mix according to the directions on the box. 
3. Place the Nutella in a bowl and microwave for 15 seconds. Drop 2 tablespoons into the prepare cake mix and gently swirl it into the mix.
4. Drop the cake batter into the liners until they're 3/4 full. Sprinkle 1/2 of the chocolate chips over top of the cupcake batter. Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean.
5. Remove the cupcakes from the oven, allow them to sit in the pan for 2 minutes, and then transfer them to a wire rack. Let them cool completely before frosting.
6. Prepare the frosting by gently swirling together the frosting and 2 tablespoons of the Nutella in a small bowl. Frost the cupcakes.
7. Place the rest of the chocolate chips, white chocolate chips, almonds, peanuts, and cocoa powder in a food processor (or simply put them in a plastic bag). Process (or crush) all of these ingredients together until the mixture turns to a crumb texture. Sprinkle mixture over the frosting.

What is your favorite type of cupcake?

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Chunky Apple Cinnamon Muffins with Crumb Topping

Whenever I go to the grocery store, I almost always add to my cart fresh fruits and vegetables. We love to pair our main entrees with a fresh vegetable as well as a side salad. As for our lunches, I love to make deli-style turkey sandwiches with a side of chips, pickle, and slices of apples. My husband and I love eating our meals together so I'm always trying to come up with healthy sides that satisfy all of our cravings.

With that being said, sometimes I end up with too many fruits and vegetables and that's when my creativity starts to flow. I love adding beans to pasta dishes, potatoes to casseroles, and fruits to baked goods. With some herbs and spices, an ingredient that is on its last breath can easily turn into a delicious weeknight meal or dessert that is guaranteed to please.

This week, I had a craving for muffins and I knew that I had Granny Smith apples in my refrigerator that were begging to be baked. I love the taste of baked goods with apples in them and nothing beats the scent of baked apples. The smells that emanate from the kitchen remind me of my favorite season: fall. No matter what time of year it is, baked apples and their scent always provide just the perfect warmth to my house.

Today, I quickly whipped up a batch of these Chunky Apple Cinnamon Muffins with Crumb Topping and as I sit and write this, I'm surrounded by the beautiful apple cinnamon scent of fall. All of the candles in my house are of the apple cinnamon scent but nothing truly beats the real scent from the oven.

Chunky Apple Cinnamon Muffins with Crumble Topping

Ingredients:

For the muffins:

• 1 large Granny Smith apple, peeled, cored, and chopped (reserve 3 tablespoons diced apple for the crumb topping)
• 1 cup sugar
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon plus 2 pinches salt
• 1 tablespoon cinnamon
• 2 large eggs
• 1 cup buttermilk
• 1/2 stick unsalted butter, melted

For the crumb topping:

• 1/3 cup light brown sugar
• 1/4 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted
• 3 tablespoons diced apple

Directions:

1. Preheat oven to 400 degrees. Prepare a baking sheet with muffin cups.
2. Whisk together the sugar, flour, baking soda, salt, and cinnamon in a large bowl. Add chopped apples.
3. Whisk together the eggs, buttermilk, and butter in a small bowl. Gently egg mixture into flour mixture. Do not overmix.
4. Fill each muffin cup about 3/4 full. Top each muffin cup with the crumb topping (To make crumb topping: Combine all ingredients except apples in a bowl and mix with a fork to create crumbs. Toss in the apples and coat lightly with the flour mixture).
5. Bake in the oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and allow the muffins to cool slightly, about five minutes, before removing them from the pan. Transfer to a wire rack to cool.

Recipe slightly adapted from Martha Stewart.

What is your scent for your home?

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White and Milk Chocolate Chip Cookies

If you're anything like me, you love to cook for family and friends. One of the greatest joys I have is hosting dinner at my house. Filling bellies with home cooked food that I created and prepared in my kitchen is always so gratifying.

I love to experiment and try new recipes as a hobby. Adding rosemary here, lemon pepper there...basil here, oregano there...experimenting with spices, herbs, and flavor combinations keeps my time spent in the kitchen new and fresh. Sharing those recipes with all of you is an exciting experience.

With all that being said, even though I love to experiment and try new recipes, when it comes to cooking for guests, I stick to my go to dishes. Serving tried and true recipes leaves me less worried and stressed in the kitchen. Knowing the measurements and timing leaves me with a sense of control. Having the confidence that the dishes will look and taste delicious leaves me with a sense of satisfaction.

What are my go to dishes? Well, for starters I love to serve bruschetta or Bleu Cheese and Tomato Puff Pastry Tarts. For main dishes, my White Chicken Chili and the "Tilley Special" (aka Classic 
Barbecue Spareribs) are always a big hit. For a side dish, my Mushroom Risotto is always a crowd pleaser. When it comes to dessert, Cookies and Cream Brownies always steal the spotlight.

My other favorite dessert? Sometimes nothing compares to warm cookies. Plus, if you have extra that you want to get out of the house (before you eat them all once the guests leave), package them up in cute bags and send them home with your guests as goodie bags. Not only will you serve your guests a fantastic dinner, they'll also have a nice treat to enjoy once they're home.

This cookie recipe is my go to cookie recipe because the cookies always come out perfectly sweet and soft. Take the main components (sugars, butter, eggs, vanilla, baking soda, salt, and four) and toss in your favorite cookie treat. Mix it all together, drop dough balls onto a baking sheet and stick them in the oven for 10-12 minutes and voila. You'll have perfect little cookies each and every time.

I had some extra milk chocolate chips and white chocolate chips in my freezer begging to be baked. So, I took my favorite go to cookie recipe, tossed in the chocolate chips, and baked cookie after delicious cookie. The best part? I had friends over the other night so I made sure to send them home with a couple bags of these tasty treats.

White and Milk Chocolate Chip Cookies

Ingredients:

• 1 cup sugar
• 1 cup dark brown sugar
• 1 cup (2 sticks) butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Directions:

1. Preheat oven to 375 degrees. Prepare baking sheet with parchment paper.
2. Place sugar, dark brown sugar, butter, eggs and vanilla in a bowl and whisk together until smooth.
3. Add baking soda, salt and flour into a medium bowl and mix to combine. Add this mixture to the egg mixture and stir to combine.
4. Fold in themilk chocolate chips and white chocolate chips.
5. Drop rounded tablespoonfuls (or use an ice cream scooper) onto baking sheet approximately 2 inches apart.
6. Bake for 10-12 minutes, remove from the oven and allow to cool on baking sheet for 1-2 minutes and then transfer to a wire rack to cool completely.

What is your go to recipe?

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Appetizer Meatballs

I was a tomboy when I was little and I still am. Pink? No thank you. Stilletos and skirts over jeans and a t-shirt? No way. Take me to a baseball or hockey game any day over a trip to the mall.

Instead of doing the typical girly things when I was young, I loved helping my Dad fix and repair items around the house. Instead of getting a mani/pedi, I always preferred grabbing my softball glove and playing catch with my brother in our side yard. When I wasn't hanging out with friends or doing my homework, I was most likely found at the ice rink, baseball diamond, or track field.

I played sports all the way through high school and even found myself joining softball leagues when I moved to the D.C. area. Luckily, I married a guy who is literally a walking sports almanac. His knowledge about sports and the way he memorizes and remembers games, scores, and plays will forever impress me.

When I'm not watching HGTV or the Food Network, you will most likely find the television filled with ESPN or a game. We're always trying to escape to Michigan not only to spend time with family and friends but also to head to a Michigan State Football game. If I'm not heading to a football game, then I most likely end up finding myself at Comerica Park attending a Tigers game.

Simply stated: I, and my family, cannot get enough of sports. They are such a huge past time in our lives and we get so excited when big games are being played. We love to host parties to help bring people together over exciting games, finger-licking good food, and delicious cocktails.

The newest addition to my game day spread are these Appetizer Meatballs. With only a few ingredients and simple steps, you will be well on your way to serving up a great appetizer that is perfect for game day!

Appetizer Meatballs

Ingredients:

• 1 (15 ounce) can of jellied Ocean Spray cranberry sauce
• 1 (12 ounce) jar of Heinz chili sauce
• 1 tablespoon of brown sugar
• 1 1/2 tablespoons freshly squeeze lemon juice
• 16 large meatballs, cooked

Directions:

1. Add the cranberry sauce, chili sauce, brown sugar, and lemon juice into a medium crock pot or large saucepan. Whisk together the ingredients until combined.
2. Add the meatballs into the crock pot or saucepan and toss them into the sauce until completely coated.
3. Set the crock pot to medium or heat to stovetop heat to medium and simmer for one hour before serving.

What is your favorite appetizer?

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Chocolate Chip and Peanut Butter Cup Cookies

It's January 7 and it's 70 degrees in the Washington, D.C. area. I cleaned the house, did some laundry...and gardened. That's right, I was gardening in January. I went outside wearing yoga pants, a tank top, and flip flops...in January. Can you tell that I'm in shock?

I've been living in the D.C. Metro Area for the past four years and it has been quite an experience, especially coming from the suburbs of Detroit. Growing up, I lived in a house that was surrounded by land, a farm, cows, and horses. Now, I live in a D.C. rowhouse that is 18 feet wide which is surrounded by neighbors, concrete, and an alley. In other words, it's our little slice of pride and comfort. I have always craved the city life and now I finally have it.

The nice thing is that a majority of our family and friends still live in Michigan so we try to escape the city life every once in a while to breathe in the fresh air and surround ourself with the beauty of nature. Plus, we have two 70 pound dogs who, even though they have a nice, little backyard in the city that they enjoy, they love to tire themselves out by running and playing on our parents' land. Oh, and chase chickens, of course. Yes, this past holiday season during our visit to my parent's house, we discovered that Caster is a Chicken Chaser. I'll save that story for another day...crazy Caster.

Anyway...

Since I'm still a suburban girl at heart, I always try to create a green space out of this concrete jungle. Every spring, my husband and I do our best to green the outside of our home with flowers, grass, plants, and herbs. And, just like every homeowner in the burbs, during the winter we have to prepare our garden for the future spring season. It's always so sad clearing out the weeds that were once beautiful flowers. However, it's also exciting thinking of just how bountiful I hope to make my gardens this coming year.

With the new year comes the shedding of the old and the bringing of the new. An organized house, clean clothes, and cleared out garden help to give one's self a sense of refreshment. And to celebrate that feeling? These Chocolate Chip and Peanut Butter Cup Cookies with a glass of cold milk aren't a bad way to pat yourself on the back and get excited about the year to come.

Chocolate Chip and Peanut Butter Cup Cookies

Ingredients:

• 1 cup sugar
• 1 cup dark brown sugar
• 1 cup (2 sticks) butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 cup milk chocolate chips
• 12 Reese's Peanut Butter Cups, broken into chunks

Directions:

1. Preheat oven to 375 degrees. Prepare baking sheet with parchment paper.
2. Place sugar, dark brown sugar, butter, eggs and vanilla in a bowl and whisk together until smooth.
3. Add baking soda, salt and flour to the sugar mixture and whisk together until smooth.
4. Fold in chocolate chips and Reese's chunks (reserve 1/4 cup of chunks).
5. Drop rounded tablespoonfuls (or use an ice cream scooper) onto baking sheet approximately 2 inches apart.
6. Take the reserved 1/4 cup of Reese's chunks and stick the chunks into the tops of the cookie dough balls.
7. Bake for 10-12 minutes, remove from the oven and allow to cool on baking sheet for 1-2 minutes and then transfer to a wire rack to cool completely.

What is your favorite treat to add into cookie dough?

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