Buffalo Chicken Twice Baked Potatoes

Happy 2015! How were your holidays? I got sick just in time for Santa to arrive. I wasn't feeling especially great when I was leaving my uncle's house on Christmas Eve, but I figured I ate too much. When I got home, it was a different story, and after I was, erm, finished, I looked at the clock and saw that it was just after midnight. My only thought was, "Gee, thanks, Santa!"

I'm still not sure what that was all about. It wasn't a stomach virus, nobody else got sick, so it couldn't have been food poisoning. Maybe since I didn't put up a stocking, that was Santa's creative alternative to coal?

It wasn't all bad, though. I did get a slow cooker and a rice cooker (I have this block against cooking rice. I can make a risotto, but I can't make rice. Does this make sense to anyone?), so basically I have a ton of appliances that help me avoid using my stove. Yay!

The parentals also bought me a new TV, since all I had was my little 17 inch one, which served me fine in the past, but since my living room is actually pretty big, it looked kind of sad and tiny (also, the sound was starting to go wonky, and it didn't have an HDMI port for my blu-ray player. It was time). It's a smart tv, so I've been fascinated by the fact that I can watch Netflix on something other than my Kindle. It's the little things in life.

Anywhozzle, I've totally had this potato craving lately, which made me realize: I don't think I've ever made a potato dish. Like, ever. I mean, I've made baked potatoes (mostly in the microwave, because I'm usually just making one for me), and I've put potatoes in soups and things and on my Italian Hot Dogs, but just potatoes? Nope.

Well, thinking about it now, I have made potato salad and roasted potatoes, and I made a potato nacho thinger where I sliced up a potato and pan fried it and smothered it with cheese and bacon and baked it. But I had to really think about it, so they totally don't count.

And that's totally crazysauce because I love potatoes. I love all things potato. Potato chips and french fries and mashed potatoes and potato croquettes and potato salad and my Aunt Sophie's potato pie. Potatoes are awesome.

So one night, I was making a baked potato in the microwave for dinner, like you do, and I suddenly decided I was going to put buffalo sauce on it instead of butter, and it was like a revelation. I was in love with the combination of potato and buffalo sauce, so the idea stuck me: what about buffalo chicken twice baked potatoes?

Now, I'd never actually had twice baked potatoes, but I liked the idea of them. You take baked potatoes, scoop out the insides, mash them up and mix them with yummy good stuff like sour cream and cheese, put it back in the potato skins and bake it back up until the cheese is all melty-gooey. What's not to like? I figure I'd just add some hot sauce, some diced red onions, peppers, and celery, a little cilantro and chives, top with some chicken, et voila, buffalo chicken twice baked potatoes.

And you guys, it's like baked potatoes meet mashed potatoes meet potato salad meet buffalo wings. It's epic. And while it sounds fussy and hard, it's really not. It takes a while, but that's mostly because the potatoes take a while for the first baking. I really like that I can do all the prep while the potatoes are in the oven. You'd have to wait anyway, so it gives you something to do while waiting. Since I hate waiting, that's a plus.

You could totally make these ahead, just follow the steps up until the second baking, cover and put in the fridge. When you're ready to serve, just pop them back in the oven for the second baking. The skins won't be as crisp, but it will still be yummy.

I love that these are super versatile too. Serve one potato half as an appetizer, or two potato halves as a meal. You can eat them with a knife and fork or pick them up with your fingers. You could even skip the chicken if you want, or use premade chicken strips from the grocery store. My original intention was to make shredded chicken and mix it in with the potatoes, but I make a lot of shredded chicken and wanted to try something different. That's always an option if you want a less saucy and messy finger food. You could totally just eat the filling and not put it back in the potato skins, which I had to stop myself from doing.

Twice baked potatoes. You need them in your life.

Buffalo Chicken Twice Baked Potatoes
Yield: 8 potato halves

Ingredients
4 large russet potatoes, scrubbed and dried*
olive oil
salt (optional)
1 chicken breast, cut into strips
1 tbsp ranch seasoning (I used this mix, minus the dill)
2 tbsp. prepared buffalo sauce**
1/3 cup sour cream
2-4 tbsp. hot sauce
1 tbsp. butter
1 tbsp. chopped fresh cilantro
1 tbsp. chopped fresh chives
1/2 red bell pepper, diced
1/2 small red onion, diced
2 ribs celery, diced
About 2 cups shredded cheddar cheese.

Directions
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Prick the potatoes a few times on all sides with a fork. Rub with olive oil and sprinkle with salt, if using. Bake for 45-60 minutes, until the potatoes are fork tender.

While the potatoes are cooking, heat about 1 tbsp. of olive oil in a large skillet over medium high heat. Add the chicken and ranch seasoning. Cook, stirring occasionally, until the chicken is almost cooked through. Add the buffalo sauce, and continue to cook until the chicken is done. Set aside.

When the potatoes are done, use a sharp knife to cut them into halves, being careful not to tear the skin. (use a clean dish towel to hold the potatoes, since they will be very hot) Use a spoon to scoop out the inside into a bowl, leaving about a quarter inch in the skin to keep its shape. Use a handheld potato masher to mash the potatoes. Mix in the sour cream, butter, and your desired amount of hot sauce. Mix in the diced vegetables.

Divide the filling equally between the empty potato skins. Sprinkle liberally with shredded cheddar, and bake about 5 minutes, until the cheese is melted and bubbly. Top with the cooked chicken in buffalo sauce, drizzle more buffalo sauce on top, if desired, and serve immediately.

Note: If you prefer softer veggies, you can saute them with the chicken

*My potatoes were kind of on the small side, so I used the 4 biggest I had plus one small one
**You can make your own buffalo sauce using 2 parts hot sauce to 1 part melted butter

Recipe by Kim

Triple Chocolate Cupcakes

I recently had this massive chocolate craving. Like, epic craving. It lasted for days. I had a chocolate bar. Didn't help. I ate chocolate cereal for breakfast and chocolate covered snacks throughout the day, and I'd still be craving chocolate when I got home. I'm not sure where this chocolate craving came from, but it wouldn't leave me alone.

So during one of our myriad snow days, I took the opportunity to bake. And what did I decide to bake? Chocolate cupcakes, of course. But not just any chocolate cupcakes. Dark chocolate cupcakes with milk chocolate chips, topped with a whipped semisweet chocolate ganache.

Let me tell you, these cupcakes solved my chocolate craving but good. And they're super easy to make. The cupcakes themselves don't even take a mixer, just a bowl and a whisk, and you can always skip the whipping part of the ganache, sticking the tops of the cupcakes straight in it. I just like giving myself extra steps.

These chocolate chocolate chocolate cupcakes need to be served with a big glass of ice cold milk, but will satisfy even the biggest of chocolate cravings. Guaranteed*

*Treats & Trinkets cannot actually guarantee anything; however, if these don't solve your chocolate craving, may god have mercy on your soul.

Triple Chocolate Cupcakes
Yield: 18 cupcakes

Ingredients
For the cupcakes:
8 oz. bittersweet chocolate, chopped
¾ cup unsalted butter
3 eggs
1¼ cups sugar
¾ cup sour cream
1 tsp. vanilla extract
1½ cups flour
1 tsp. baking powder
½ tsp. salt
¾ cup milk chocolate chips

For the ganache:
12 oz. semisweet chocolate, chopped
12 oz. heavy cream
1 tsp. vanilla extract

Directions
Preheat the oven to 350 degrees. In a small saucepan over low heat, melt the bittersweet chocolate and the butter. Remove from heat and allow to cool to room temperature.

In a large mixing bowl, whisk the eggs and sugar together until the sugar is completely dissolved and the eggs are lightly colored and fluffy. Mix in the sour cream and vanilla extract. Fold in the dry ingredients, then the chocolate chips.

Line a cupcake tin with paper liners, and fill about 3/4 of the way full with batter. Bake about 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely on wire racks.

Prepare the ganache: Place the semisweet chocolate in a medium-sized mixing bowl. In a small saucepan, heat the cream over low until boiling, stirring occasionally to prevent a skin from forming. Pour the cream over the chocolate. Allow to sit for a few minutes, then stir until the chocolate is completely melted and smooth. Stir in the vanilla extract, then allow the ganache to come to room temperature (it will seem solid), then whip on high with an electric beater. Pipe on top of the cooled cupcakes.*

*If you don't want to pipe the ganache, you don't have to whip it. Allow it to cool and thicken slightly before dipping the tops of the cupcakes in it. Chill any leftover ganache to make truffles.

Recipe by Kim

Zombie Cupcakes #SundaySupper

It was a quiet Halloween night at the local Spooky Cemetery...

...but there was a strange chill to the air that left an uneasy feeling in the heart of Joe, the caretaker's son.

"There's something wrong," Joe said to his father.

"What? Is it those kids again?" They always had a problem with teenagers breaking in each Halloween. "Let me get my shotgun. We'll scare them off once and for all."

"No it's--" Joe hesitated. "It's probably nothing. I'm just going to take a walk, make sure everything's okay."

The cemetery was silent, as it should be, but Joe couldn't shake the feeling that maybe it was too quiet. Shouldn't he be able to hear trick-or-treaters in the distance? Shouldn't there be birds or crickets or other nocturnal creatures about? Maybe all these years of living on a graveyard had finally gotten to him, Joe chuckled nervously.

Then Joe spotted something moving out of the corner of his eye. There was something rustling in the grass. It's probably just a rat, Joe thought, his feet moving forward almost of their own volition. I wanted nocturnal wildlife.

There was something rustling in the grass. Joe could hear his heart pounding in his ears as he knelt to take a closer look...

... when a hand burst out from beneath the soil, gray and emaciated, stinking of rot and decay.

Joe stumbled back. It occurred to him that he should scream, but the sounds were lodged in his throat.

The ground shifted beside his foot, and Joe moved just as another hand clawed its way to the surface.

The dead were rising. And they hungered.

Though flesh of any kind would satisfy them, the morsel that they craved the most was the brain.

There was flesh aplenty in the graveyard, but it was rotted, worm-infested fare.

No, what the dead truly wanted, what they had clawed their way out of their graves for, was fresh, healthy, human brains.

And poor Joe, tenant in the land of the dead, was in possession of just such a tasty morsel.

Joe finally found the voice to scream briefly, drawing out his father with the shotgun.

It didn't do him much good.

Cast (In order of appearance)
Cupcakes- Chocolate Almond Cupcakes (recipe below)
Tombstones- Biscoff cookies and writing icing
Spooky trees- Tootsie rolls warmed until pliable, then shaped.
Grave dirt- Crushed Oreos
Grass- Shredded coconut, dyed green
Zombie fingers- Marzipan, with slivered almonds for the fingernails, and red gel icing.
Brains- Vanilla frosting (recipe below), colored with food coloring and piped with a round tip in zig-zags. (If you don't have a round tip, just put the frosting in a zip-top bag, and snip the corner)
Blood- Raspberry Red Wine Sauce
Extras- Gummy worms, candy pumpkins, and skull and spider sprinkles (Wilton brand)

Chocolate Almond Cupcakes
Yield: 30 cupcakes

Ingredients
2½ cups flour
¼ cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1 cup unsalted butter, softened
3 eggs
¾ cup sour cream
1 tsp. vanilla extract
½ tsp. almond extract
6 oz. semisweet baking chocolate, melted and cooled
½ cup almond milk

Directions
Preheat the oven to 350 degrees. In a medium mixing bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt. In the bowl of a stand mixer, or in a large mixing bowl with electric beaters, beat the butter and sugar together at medium speed until fluffy. Add the eggs, beating well after each addition. Add the extracts and sour cream, and mix until fully combined. Add in the melted chocolate. Fold in half of the flour mixture. Mix in the milk and then the other half of the flour mixture. Beat until smooth, scraping down the sides of the bowl as necessary.

Line a muffin tin with paper liners. Fill about ⅔ of the way (about 2 tbsp.) with batter. Bake 15-20 minutes, until an inserted toothpick comes our clean. Cool completely on wire racks.

Recipe by Kim

Vanilla Frosting

Ingredients
¾ cup unsalted butter, softened
6 tbsp. shortening
2½ cups powdered sugar
1 tsp. vanilla extract
Pinch salt

Directions
With an electric mixer, beat the butter and shortening on medium speed until smooth. Reduce the speed to low and gradually add the powdered sugar. Add the vanilla and salt and gradually increase speed to high. Whip on high until smooth and fluffy.

Recipe by Kim

This week the #SundaySupper crew is celebrating Halloween with plenty of tasty, ghoulish dishes. Thank you to Kathia of Basic N Delicious for hosting. And be sure to check out the rest of the terrifyingly tasty treats the rest of the group has in store for you...

...If you dare.

At least they don't have hungry zombies waiting to feast on your brains. :D

COCKTAILS

• Bloody Mary by La Cocina de Leslie
• Head Will Roll Cocktail by Noshing with The Nolands
• Wicked Sangria by The Messy Baker

SWEETS AND DESSERTS

• Snickers Fudge by I Run for Wine
• Halloween Pumpkin Chocolate Parfaits by Daily Dish Recipes
• White Chocolate Monster Munch by That Skinny Chick Can Bake
• Soft and Chewy Chocolate Candies by What Smells So Good?
• Candy Corn Puppy Chow by Pies and Plots
• Pumpkin Dirt Pudding Graveyard Parfaits by Neighborfood
• Candied Pumpkin (Calabaza en Tacha) by Magnolia Days
• Snickerway Truffles by Peanut Butter and Peppers
• Homemade Peanut Butter Cups by The Texan New Yorker
• Jack Skellington Oreo Pops by Big Bear’s Wife
• Halloween Crunch Truffles by The Weekend Gourmet
• Frozen “Boo” Nana Pops by Momma’s Meals

CUPCAKES, COOKIES AND MORE

• Bourbon Caramel Glazed Pumpkin Donuts by Girl in the Little Red Kitchen
• Candy Corn White Chocolate Pretzels by Alida’s Kitchen
• Soft Apple Cider Cookies by Killer Bunnies, Inc
• Spooky Cookies by Basic N Delicious
• Pumpkin Bomb Cupcakes by My Other City By the Bay
• Cinnamon Rolls à la Great Pumpkin by Ninja Baking
• Candy Corn Parfait by The Urban Mrs.
• Trick or Beet Brownies by Foxes Love Lemons
• Caramel Surprise Witches’ hat Cupcakes by Hot Momma’s Kitchen Chaos
• Dark and Stormy Gingerbread by girlichef
• {flourless} Monster Cookie Dough Dip by Cupcakes & Kale Chips
• Monster and Mummy Cupcakes by Hip Foodie Mom
• Pumpkin Cut-out Cookies by Take A Bite Out Of Boca
• Candied Pumpkin Cheese Cake with Maple Cream by Vintage Kitchen Notes
• Easy Chocolate Pumpkin Cupcakes by The Dinner-Mom
• Zombie Cupcakes by Treats & Trinkets

APPETIZER, MAIN MEALS

• Shrek’s Dirty Q-tips by Shockingly Delicious
• Green Tomato Chilli by Jane’s Adventures in Dinner
• It’s the Great Stuffed Pumpkin by Bobbi’s Kozy Kitchen
• Mummy Calzone by Curious Cuisiniere
• Pumpkin Soup by Juanita’s Cocina
• Pizza Bones by Cindy’s Recipes and Writings
• Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
• Spooky Stew by Happy Baking Days
• Bloody Rice by Crazy Foodie Stunts
• Ghost Flatbread Pizzas by Family Foodie
• Witch Hats by A Kitchen Hoor’s Adventures

Raspberry Lime Cupcakes #SundaySupper

Is it really September already? Time for summer's last hoorah? Ah well, summer's had a good time of it. Lots of blistering heat, lots of sudden thunderstorms and cloud bursts. I think I'm just about ready for fall. The crisp fall air, the changing leaves, apple picking. Now that I'm no longer in school, fall holds a lot more to look forward to than to dread. Halloween, Thanksgiving, New York Comic Con, NaNoWriMo...

Is it weird that it kind of makes sense that fall is an epically nerdy season?

I've been in full NYCC mode putting together my cosplay, so I kind of missed the fact that summer is drawing to a close. When someone mentioned to me that I would have a 4 day weekend because I took Friday off, I was very confused. It took me longer than I care to admit to realize that Monday was Labor Day.

That's okay, though. Because we won't let summer leave without a proper send off, and these cupcakes are the perfect way to do that.

This week's #SundaySupper, hosted by DB of Crazy Foodie Stunts, is all about that last big barbecue of the season, the Labor Day weekend barbecue. And when you're celebrating the last summer weekend, you want a super summery dessert, so you can end with it with a bang.

These Raspberry Lime Cupcakes are like summer in a handheld dessert. Tart, but sweet, bright and fresh. I basically just adapted my Birthday Cake Cupcakes, added in some raspberries and lime zest, and ended up with a simple, tasty cake.

But the frosting is the real star. Oh the frosting. Put it on carboard and I'd eat it. It's like a sweet and sour candy: super sweet, but also very tart, with the bright raspberry flavor in the background. It tastes like a carnival.

Farewell summer. You were... hot. And sweaty. But nice enough.

Raspberry Lime Cupcakes
Yield: 30 cupcakes

Ingredients
For the cupcakes
2½ cups plus 1 tbsp. flour, divided
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1½ cups sugar
1 cup unsalted butter, softened
3 eggs
¾ cup sour cream
1 tsp. lime zest
½ tsp. vanilla extract
½ cup milk
1 pint fresh raspberries

For the frosting:
¾ cup unsalted butter, softened
½ tsp. lime zest
4 cups powdered sugar
¼ cup lime juice
Scant 1/8 tsp. raspberry extract
Food coloring (optional)

Directions
For the cupcakes: Preheat the oven to 350 degrees. In a medium mixing bowl, mix together 2½ cups flour, baking powder, baking soda, and sale. In the bowl of a stand mixer, or in a large mixing bowl with electric beaters, beat the butter and sugar together at medium speed until fluffy. Add the eggs, beating well after each addition. Add the vanilla, zest, and sour cream, and mix until fully combined. Fold in half of the flour mixture. Mix in the milk and then the other half of the flour mixture. Beat until smooth, scraping down the sides of the bowl as necessary. Toss the raspberries with the remaining 1 tbsp. flour, then gently fold them into the batter.

Line a muffin tin with paper liners. Fill about ⅔ of the way (about 2 tbsp.) with batter. Bake 15-20 minutes, until an inserted toothpick comes our clean. Cool completely on wire racks.

For the frosting: In a large bowl with electric beaters, beat the butter and zest on medium speed until smooth. Reduce the speed to low, and gradually add the powdered sugar. Add the lime juice and raspberry extract, and continue to beat on low until just incorporated. Increase the speed to high and whip until light and fluffy. Color as desired.

Recipe by Kim

 

Celebrate Labor Day with the rest of the #SundaySupper team:

Refreshing Drinks

• Hibiscus Flower Margaritas from La Cocina de Leslie
• Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
• Mint Sweet Tea from Supper for a Steal
• Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

• Hatch, Chive & Chevre Figs from Shockingly Delicious
• Grilled Corn Salad with Honey-Lime Dressing from girlichef
• Cucumber Cups from Hezzi-D's Books and Cooks
• Oven Roasted Corn on the Cob from The urban Mrs
• Stuffed Baby Sweet Pepper from Country Girl In The Village
• Peach Salsa Nachos from Mama's Blissful Bites
• Grilled Peach Salad from Curious Cuisiniere
• Caramelized Onion Relish from What Smells So Good?
• Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
• Chorizo and Cheese Jalapeno Poppers from I Run For Wine
• Spiced Honey Peach Muffins from Mess Makes Food
• Spicy Bacon Popcorn from Nik Snacks
• Sausage Rolls from Food Lust People Love
• Deviled Eggs Stuffed With Garlic Guacamole from Sue's Nutrition Buzz
• Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

• Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
• Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita's Cocina
• Beer Brined BBQ Chicken from Jane's Adventures in Dinner
• Kansas City Barbecued Spare Ribs from The Texan New Yorker
• Grilled Italian Turkey Burgers from Table for Seven
• Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
• Red, White & Blue Spicy Burgers from Daily Dish Recipes
• Deluxe Pizza Burgers from Foxes Love Lemons
• Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
• Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
• Tropical Shrimp Kabobs from Cindy's Recipes and Writings
• Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni's Food
• Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

• Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
• Egg Free Chocolate Mousse from That Skinny Chick Can Bake
• Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
• Peach Cheesecake Crumb Bars from Chocolate Moosey
• Peanut Butter Cream Pie with a Pretzel Crust from Cookin' Mimi
• S'mores Brownies from Alida's Kitchen
• Ice Cream Granola Truffles from Vintage Kitchen Notes
• Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
• Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
• Raspberry Lime Cupcakes from Treats & Trinkets
• Summer Berry Chocolate Cake from Happy Baking Days
• Peanut Butter Vegan Dreams from NinjaBaking.com
• Red, White & Blue Jello Parfaits from In The Kitchen With KP
• Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
• Caramel Brownies from Pies and Plots
• Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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

Nathan Fillion's 7 Layer Bean Dip of the Gods (Go Browncoats!)

On the DVD of Dr. Horrible's Sing-A-Long Blog, there is not only a commentary, but a musical commentary. Commentary! The Musical. (It's a three-part webseries about a singing supervillain. Go with it.)

During Commentary! Nathan Fillion sings a song. A sea shanty, if you will. That his pirate mother used to sing to him. All about how he's better than Neil Patrick Harris.

 

In this sea shanty, there's a lyric that goes like this:
"He makes 7 figures,
And gets Emmy nods.
I make seven layer bean dip of the gods!"

Well, a little ways back, Nathan decided to share the recipe for this, the holiest of dips, on Twitter.

I would like to share with you all my very special Seven Layer Bean Dip recipe. Get out a pen and paper. Or fave the following-
— Nathan Fillion (@NathanFillion) January 5, 2011

And being as there's a certain kind of sporting event going on today during which people apparently eat a lot of dip, I decided that I would share this sacred knowledge with you, straight from the man himself. (My changes are in italics)

This will be the Bean Dip of the Gods of song in Dr.Horrible's COMMENTARY! Ready?
— Nathan Fillion (@NathanFillion) January 5, 2011

Ready, Cap'n Tight Pants!

1. Layer one: Large can of fat free vegetarian refried beans.
2. Layer two: mix taco seasoning into low fat sour cream and spread over beans.(I used full fat sour cream and Mrs. Dash Fiesta Lime Seasoning Blend, with a little added chilli powder, cayenne powder, garlic powder and paprika)
3. Layer three: four large diced tomatoes (use your jug dement for adequate coverage. (I ended up using only 2. You could also use a well-drained can of diced tomatoes)
4. Layer four: Guacamole. (I use avocados mixed with Herdez mild salsa). Tomatoes will anchor the sour cream layer. (I made more of a classic guacamole. Avocados, lime juice, cilantro, garlic, and fresh salsa. You could also use premade.)
5. Layer five: one cute little can of diced green chilies. Suggest wee flinging through fingers for even spreaddage.
6. Layer six: one cute little can of black olives. Same technique for spreaddage. (I didn't use olives. I don't like them. Don't judge me. I added some scallions instead. Because REASONS)
7. Layer seven: shredded Mexican cheese mix. Or to taste. I use a whole bag.  
8. Casserole dish for dip, and a strong chip like Mission Rounds. Dip is thick- will destroy lesser chips. Maybe stock up on Beano, too.

I also added some shredded lettuce to the top, some more fresh salsa, and I made it pretty. Because I'm a food blogger and that's how we roll.

 Look at those lovely layers. This is some epic dip, people. Epic.

I actually made this to bring to a friend's house today. But we're not going to be watching football (except, I'll probably make them turn it on during the second quarter to see the new Star Trek: Into Darkness trailer. And I'll do my very, very best to resist my fangirly instincts and not slap anyone when it comes on. I maybe sort of beat up the bestie a little bit when we saw the trailer before the Hobbit). We're going to be playing board games. I think the estimable Mr. Fillion would approve.

 And since I know you're all wondering what to get me for my birthday coming up in less than 2 week, I'm going to make it easy on you: You can donate to the Hurricane Sandy NJ Relief Fund.
 

Birthday Cake Cupcakes

I have a secret. It's a dirty little secret that my shock and enrage all who read it. You may wish to burn me in effigy after reading it, but I can't keep it from you any longer.

Here's the truth: I never liked cake growing up. Phew, that feels good to let out in the open.

The cake itself was tolerable, but not something I'd choose to eat. It was more the frosting. I hated frosting. With a passion. I've mentioned before my dislike of creamy things, and that might have had a hand in it. But it wasn't just the texture that threw me off. It was the sweetness. Nobody ever made their own frosting when I was growing up, so it was all that stuff from the can, and that stuff just turns my stomach. Put that on top of cake, which I didn't especially like to begin with, and there was no way that I was going to eat it.

So suffice it to say that I never actually ate birthday cake when I was growing up. When I decided to make "birthday cake" cupcakes for my sister-in-law's birthday, my image of birthday cake was a vanilla cake with a light, sweet vanilla frosting. If that doesn't remind anybody else of birthday cake, well you can deal with it.

But wait, there's more!

Valentine's Day Mini Doughnuts

Pin It

Cherry Cordial Cupcakes

Pin It

Cannoli Cupcakes (aka "The Tricia")

Pin It