Black Cow Cupcakes #SundaySupper

Posted on May 10, 2015 by Cindy Kerschner

Black Cow Cupcakes

What can you say about Mom?

I was lucky enough to have my Mom around while I was growing up. She was my biggest fan. Like for many Mothers and daughters there were head-butting times, screaming matches and slamming doors.
There were also lots of hugs, long talks and healing cries together.
She taught me how to cook by “feel” and get your hands dirty.
That went for the garden too. She had the greenest thumb I ever saw! 🙂
One flavor my Mom loved was root beer. We always seemed to have root beer barrels or A-Treat root beer soda around.
I like root beer too. Once in a while a root beer float in the heat of summer is more than alright by me!
Skip the vanilla and scoop a big scoop of chocolate into mine. We call that a Black Cow.
Black Cow Cupcakes
Black Cow Cupcakes serve root beer and chocolate in one bite. I added a bit of root beer extract to the icing for an extra kick!

These turned out to be my guy’s new favorite cake. In fact, it sent him on a root beer fantasy where I put root beer in everything! Pie, fudge, ice cream and of course more cakes.
Black Cow Cupcakes
I have to agree that these moist, Black Cow Cupcakes definitely are in the cake making rotation. My Mom would have loved these cupcakes. Maybe these should grace the table every Mother’s Day!
Black Cow Cupcake

Print
Black Cow Cupcakes

Yield: 12 cupcakes

Serving Size: 1 cupcake

Ingredients

    cake
  • 1 cup flour
  • 1 cup sugar
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 1/2 cup water
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 teaspoon root beer extract
    • frosting
  • 2 cups powdered sugar
  • 1 teaspoon root beer extract
  • 1 tablespoon water
  • 1/4 cup shortening

Instructions

    cake
  • Add flour, cocoa, sugar, baking powder, baking soda in a large mixing bowl. Whisk to mix.
  • In a separate bowl, whisk together milk, water, oil, egg and root beer extract.
  • Pour wet mixture into dry mix. Beat for 3 minutes on medium speed. Adding air lightens the batter.
  • Divide into 12 cupcake liners.
  • Bake at 350 for approximately 10-12 minutes.
    • While cake cools make frosting.
  • Whip all frosting ingredients together until light and fluffy.
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Thanks Camilla of Culinary Adventures With Camilla for hosting this event!

Enjoy these tribute recipes to Mom’s for Mother’s Day from Sunday Supper!

Celebratory Sips

Starters and Salads

Hearty Mains

Treats and Sweets

5 Favorite Pancake Toppings by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, cake, chocolate, cupcakes, Mother's Day, What's For Dinner? | Tagged , , , , | 55 Comments

Chocolate Moscato Fudge #MoscatoDay

Posted on May 9, 2015 by Cindy Kerschner

Today is National Moscato Day! That means it’s time to celebrate this sweet, flavorful wine. I think Chocolate Moscato Fudge is in order!

Chocolate Moscato Fudge

Moscato Fudge trio (550x550)

Delicious Moscato pairs well with spicy foods. The subtle sweetness adds balance to  Mexican-inspired and Chinese-inspired dishes that feature a bit of heat.
This wine also pairs well with desserts. Its pretty good in desserts too!
Peachy Apricot Moscato Cake with Moscato Whipped Cream for example 😉

Peachy apricot Moscato cake 2

Unfamiliar with Moscato? I found that Gallo Family Vineyards, a leading producer of Moscato can help.

White: 

White Moscato is a light and refreshing sweet white. You can taste peach, honey and ripe citrus in each sip. Serve Moscato to nicely balance spicy Asian or Mexican dishes. This wine goes excellent with desserts.

Pink: 
Pink Moscato has the best of both Moscato worlds: delicate and light like White Moscato with hints of red berries like their red. Try substituting it for your go to pink for a nice surprize!
Red: 
Red Moscato found a way to showcase citrus, peach and red berry in one wine. I especially love Red Moscato with chocolate. Chill this wine to bring out the delicate flavor profile for yourself! Like all Moscatos, it pairs well with spicy foods. It also makes a great wine for wine and cheese parties!

Chocolate Moscato Fudge trio

 

Enjoy a delightful twist on fudge with the help of some Pink Moscato!

Print
Chocolate Moscato Fudge

Yield: 12 pieces

Ingredients

  • 1/4 cup pink Moscato
  • 1/3 cup evaporated milk
  • 1 cup sugar
  • 1 Tablespoon butter
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1/4 cup mini chocolate chips

Instructions

  • Combine Moscato, evaporated milk, sugar, butter, and salt in a 2-quart saucepan. Bring to a boil and continue cooking, stirring constantly for about 5 minutes until thickened.
  • Remove from heat and whisk in 1 cup chocolate chips and marshmallows.
  • Pour into greased 5x7 pan and chill.

Notes

Double the recipe and pour into greased 8x8-inch pan.

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Remember to pair your favorite Moscato with your fudge.

Still not sure which Moscato to try first?

Gallo has a “Moscatofy Yourself” quiz that matches one of their Moscatos to your individual tastes and offers new ideas on how to mix it up the next time you want to uncork a bottle.

Head over now and MoscatofyYourself. I’m Pink! ;)

Keep the party going!

Visit Gallo Family Vineyards Moscato Day Celebration with Sunday Supper on their blog.

Gallo is also sponsoring a Celebrate Moscato Day Sweepstakes on their website! http://www.gallofamily.com/moscato-day There you will find great tips for party planning, recipes and a chance to win some Gallo Goodies!

Posted in candy, chocolate, Gallo Wines, What's For Dinner? | Tagged , , , , | 2 Comments

Chicken Wheatberry Salad with Plum Dressing #RecipeRedux #ad

Posted on May 8, 2015 by Cindy Kerschner

Chicken Wheatberry Salad with Plum Packs

May is National Osteoporosis Month, and the California Dried Plum Board and Recipe ReDux have some exciting news and facts to share with you about Osteoporosis and Bone Health.


recipe redux

No Bones About It Recipe Challenge

May kicks off National Osteoporosis Month and The California Dried Plum Board is challenging ReDuxers to share creative ways to use California dried plums in everyday cooking. Whether it’s as a flavor enhancer in a marinade, a boost of natural sweetness or a natural substitute for fats or sugar, share your favorite way to showcase California Dried Plums’ bone health benefits and culinary versatility in your original breakfast, lunch, dinner, dessert or snack recipe(s).

Here are some exciting facts about California Dried Plums from the California Dried Plum Board:

• Plums Plums help support healthy bones. Emerging research shows that eating dried plums may have
positive effects on bone health. Previous studies discovered that eating 100 grams (two servings; about 8-
10 dried plums) of dried plums for one year was associated with increased bone mineral density (BMD)
and improved indices of bone turnover in postmenopausal women. At Experimental Biology, March 28-
April 1, 2015, a current study presented as a poster, examined whether 50 grams (one serving; about 4-5
dried plums) would be as effective as the larger dose. The results indicated that one serving of dried plums
may be as effective in preventing bone loss in older, osteopenic postmenopausal women.
Bone Health
• Dried plums can serve as a substitute for fats or sugars to reduce calories while boosting flavor.
• If your recipe calls for butter or oil as the fat source, you can reduce your fat by half and then add and replace what you have taken away with the same measurement of prune purée. Just remember to reduce your sugar by half in most recipes, since the prunes are naturally sweet.
• Toss or add chopped dried plums in your favorite salad or on Greek yogurt or oatmeal for an extra nutritional boost.
• Dried plums add moisture to meat entrées and baked goods and improve the texture and taste of stuffings, sauces, and marinades.
• There are natural elements in dried plums which help heighten the flavors of other ingredients in a recipe, so use them as a flavor enhancer, whether it’s a dessert or something savory.
• California Dried Plums are The Whole Package: a naturally sweet, convenient and nutrient-dense snack.
Emerging research suggests dried plums support healthy bones, and may support heart health, digestive health, immunity and healthy aging.
• One serving (4–5 dried plums) is less than 100 calories. Additionally, each serving provides 3 g of fiber
(and is considered a good source of fiber), 293 mg of potassium, 16 mg of magnesium and more vitamin K than any other fresh or dried fruit.

 

This challenge was an easy one because I adore dried plums! Dark, sweet snackable goodness that’s good for you. Win, win!
For my lunch recipe I chose to make a fruit dressing featuring delicious dried plums. In Chicken Wheatberry Salad, plums enhance moist, juicy chicken and chewy wheatberries. Plum puree replaces some of the oil in the dressing and acts as a binder.

Chicken Wheatberry Salad with Plum Dressing

Chicken Wheatberry Salad

chicken wheatberry salad plum dressing (550x550)

Print
Chicken Wheatberry Salad with Plum Dressing

Yield: 4 servings

Serving Size: 1/2 cup

Ingredients

  • 1 cup cooked chicken, shredded
  • 1/2 cup wheatberries
  • 1 1/4 cups chicken broth- low-sodium
  • 1/4 chopped sun-dried tomatoes
  • 1/16 teaspoon salt (optional)
  • 4 cups baby spinach
  • extra California Dried Plums for garnish
    • Dressing
  • 3 ounces (10 to 12) California Dried Plums chopped
  • 1/4 cup apple juice
  • 2 Tablespoons lime juice
  • 1/4 cup olive oil

Instructions

  • Bring wheatberries and chicken broth to a boil in a 2-quart saucepan. Reduce heat, cover and simmer for 15 minutes or until berries are softened but still chewy.
  • Mix together chicken, wheatberries, sun-dried tomatoes. Add salt if desired.
  • For the dressing, pulse dried plums, apple juice and lime juice in a blender until pureed. Slowly drizzle in oil though hole in lid while blender is running.
  • Add dressing to chicken mixture. Serve on spinach bed. Garnish with dried plums.
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Connect with the California Dried Plum Board through their social media sites:

Website:  http://www.californiadriedplums.org/
Twitter:  www.twitter.com/cadriedplums
Pinterest: https://www.pinterest.com/cadriedplumbrd/
Facebook: https://www.facebook.com/CaliforniaDriedPlums
Spread the word about delicious  California Dried Plums: http://www.eatdriedplums.com

Visit these great recipes made with and inspired by California Dried Plums!


“I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Posted in #RecipeReDux, chicken, salad, What's For Dinner? | Tagged , , , , , | 2 Comments

Foodie Friends Friday Linky Party #146

Posted on May 7, 2015 by Cindy Kerschner

Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!

most clicks

You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

host favorites

Continue reading →

Posted in What's For Dinner? | 1 Comment