Red Velvet Cupcakes

Cupcakes.. ah, the little treat that makes everyone in the office smile!

This past weekend was a co-workers birthday and so I was inspired to bring in some Red Velvet Cupcakes to work yesterday! Deliciously sinful with cream cheese frosting, who could resist Red Velvet?!

Recipe follows (thanks Ina Garten):

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• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder, such as Pernigotti
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1 tablespoon liquid red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 extra-large eggs, at room temperature
• 
  
• For the frosting:
• • 8 ounces cream cheese, at room temperature
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3 1/2 cups sifted confectioners' sugar (3/4 pound)

  Preheat the oven to 350 degrees F. Line muffin tins with paper liners.

  In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.

  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.

  Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.

  
  

  Frosting Instructions:

  
  

  Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

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So first off, who knew that Red Velvet cupcakes were really just chocolate cupcakes with a lot of red food coloring? Surprising huh? Fortunately (or I guess, unfortunately) I ran out of red food coloring and was only able to add about a 1/2 tsp. Oops. So my cupcakes didn't really turn out red - but hey it was still delicious!

Moist and chocolate-ly, Ina Garten hits it out of the ball park again with her recipe. Pretty simple and quick to make, this was a hit in the office and people claimed that it was 'out of this world!'

Taste: A

Time: 1 hour

Difficulty: Easy

Traditional Osso Bucco

Recently, I've been trying out new recipes on allrecipes.com. I was getting a bit bored with Food Network and thought I could learn a lesson or two from some every-day cooks, rather than those celebrity chefs.

I found a great and simple recipe on Traditional Osso Bucco and have made it twice within the month! Now who doesn't like Osso Bucco?!

Recipe follows:

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• 2 pounds veal shanks, cut into short lengths
• 1/4 cup all-purpose flour
• 1/4 cup Butter
• 2 cloves garlic, crushed
• 1 large onion, chopped
• 1 large carrot, chopped
• 2/3 cup dry white wine
• 2/3 cup beef stock
• 1 (14.5 ounce) can diced tomatoes
• salt and pepper to taste
• 1/2 cup chopped fresh parsley
• 1 clove garlic, minced
• 2 teaspoons grated lemon zest

1. Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
2. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
3. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.

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Voila. Simple eh?

Alright, so this recipe does take quite some time to make, but believe me, it is all worth it at the end. The rich, fatty sauce with the tender veal meat is to die for (and sure beats the $40 price tag at the restaurant). Besides, who knew osso bucco was this easy to make?!

The recipe instructed us to not have the meat 'falling off the bone' but after a few warm-ups in the pot (contrary to popular belief, i can't eat 2 lbs of meat in one sitting) the tender meat just fell right off!

Packed full of flavor, this is a great recipe if you want to impress the boyfriend (or girlfriend)! Your house will also be filled with the delicious aroma! The first time I served it with some mushroom orzo but then opted for some plain rice the second go around.

Yes, i did spend around $10-$12 a pound for the meat, but it sure beats buying the entree in a restaurant!

Give it a try, you'll be impressed (and full), promise.

Difficulty: Medium

Time: 2 hours

Taste: A