This is a two faceted post. First of all, I have some photos of the amazing life I get to live with my amazing family God has given me and a recipe to share 😉
Life has been fun lately! I’ve been working a bunch on news stories for our 5 minute news report. It’s fun and definitely a learning, stretching, growing experience that has really challenged me, as I had no previous experience in news reporting.
God has given me some amazing opportunities to talk to people from Egypt, Nigeria, Australia, and various places around the US. It’s really awesome to hear how God is working around the globe, and it reminds me that His kingdom is SO much bigger than just my small little town.
Well, I’ve also been making my way through Martha Stewart’s Cupcake book. I always pin recipes on Pinterest thinking, ‘I’ll use these… someday.’ So I determined that I would pick a collection of recipes and try them ALL, or most of them at least. Since I have a sweet tooth, and my family does too, I decided it would be cupcakes. We give some to friends, share some with our mail ladies, and eat some too. 🙂 Two of my favorites have been in the last week.
The first one was definitely the richest tasting cupcake we’ve made so far.
I present to you…. DRUMROLL… the
‘Salted Caramel Chocolate Cupcakes.’ Wow these are really good. I’m always amazed at how God created our tastebuds to enjoy all these different flavors, and I’m blessed that I haven’t lost my tastebuds.
Of course while you are cooking you can’t help but notice the pleading beagle eyes of the puppy. They don’t deter you, but they sure are cute.
Isn’t she ADORBS? Her name’s Brandy… 🙂 Behind those big brown eyes, she holds a mind full of mischief.
Of course, my little sister (she’s not so little anymore) reminds me with her contagious laugh and constant smile, that to dance and smile are some of the most important things you can do every day.
Proverbs 17:22 says, “A merry heart doeth good like a medicine: but a broken spirit drieth the bones.”
Last but not least I want to share a Martha Stewart cupcake recipe. I take NO credit for developing this recipe, but I share it as a Martha Stewart recipe. Martha is an amazing cook and baker.
Martha Stewart’s Flourless Chocolate Cupcakes:
Makes: 18 cupcakes
6 eggs, separated (room temp)
6 tbsp. butter
1.5 cups chocolate chips
1/2 cup sugar
Melt butter and chocolate chips in metal bowl over boiling water. When melted set aside and let cool. When you think it’s cooled (which for me wasn’t very long. I’m slightly on the less patient side), whisk in the egg yolks. Set aside. Beat egg whites till soft peaks form. Add sugar SLOWLY until incorporated. Then fold a bit of the egg whites into the chocolate. And pour the chocolate back into the rest of the egg whites. Fold together gently. Ladle out the batter into the muffin cups or prepared muffin dishes and bake at 350 degrees for about 18 minutes.
Note: I had leftover chocolate frosting from the salted caramel cupcakes, so I used that. Good chocolate frosting with a sprinkle of powdered sugar tastes YUMMY on these. These are very moist cupcakes, and they are gluten free if you’re gluten free!