Easter Black Bottom Cupcakes

Tonight I made an exquisite Easter feast! These cupcakes taste like Oreos and have a unique yin and yang sign. No problems this time, with my baking skills. I was worried about separating the eggs but I didn't get a single shell or yolk in my mixture. The merged tastes of chocolate, cream cheese, and melting chocolate chips makes the perfect rich flavor for a noon party.

Tips!!

I tried a new thing today that I have seen professional chefs do. I put each ingredient in, measured out, a bowl. It is worth it! You won't get confused, rushed, or worried. It makes cooking, even for the forgetful folk, a whole lot easier. The dishes, as you might be wondering, is not as hard as you think. No scraping with steel wool or other hard core materials instead maybe a tad bit of scrubbing with a soft cloth but mostly just a good rinse and dry. Really try this even if you aren't, supposedly, a great cook. You'll find cooking easy, fun, and less stressful.

Any cupcake is magical for your guests to try, bringing them back to their child hood days of mischief or that occasional (or regular) sweet treat with a glass of milk. With cooking comes entertaining and with entertaining comes a new lifestyle and memories. May you conquer the kitchen!

A Decorated Recital Cake!

I will soon have a cello recital and of course you needed to make some dish to bring along. I searched through some cookbooks ( because I only like to cook out of cookbooks) and I thought it would be nice to make something delicious yet gluten free (which is a challenge). I looked in the cookbook called Harry's Roadhouse Cookbook and found a flour less chocolate cake. We had all the ingredients so it was perfect! I got a little worried when the egg whites didn't turn out the way they were supposed to ( stiff but not dry) but it turned out fine. I love to decorate food so I put a little glimmer into the cake. I am now trying to contain myself from eating it because I want to save the cake for the folks that are supposed to eat it.

Here is the recipe, I hope you get a good gluten free cake!

Ingredients

1 pound bitter sweet chocolate, chopped

1 cup butter (which is pretty much two sticks but check the butter's label)

9 eggs separated (which means separate the yolks of the eggs and the whites but SAVE BOTH)

3/4 cup + 1 tablespoon sugar

Powdered Sugar for decoration

Melt the chocolate and butter together in a double boiler. Set that aside to cool. Beat egg YOLKS with the 3/4 cup sugar at high speed until batter falls in ribbons. In a separate bowl beat egg WHITES until they start to turn white and foamy; then add the tablespoon of sugar and continue beating until stiff BUT NOT DRY. Fold chocolate into the egg yolk batter. Then, in three additions, carefully fold in egg whites. Bake in a 10-inch springform pan that has been greased and lined with parchment paper. Bake at 325 degrees F for 30 minutes, until firm on top but still jiggly in the middle. Let cool to room temperature. Dust with sugar and serve slices with whip cream.

Please make this recipe if you have a question go to epicurious.com don't be intimidated it tastes great! Keep trying remember I am just beginning to conquer the kitchen!