Michael Stevenson's Red Velvet Cupcakes!

Well, I am very sad to say that our first fun, rockin, party came way to late in the game!! We celebrated Michael's birthday with margs, beer, hooka and red velvet cupcakes last Monday....and we are moving this monday! Blast! We had all 12 seats at the table take at once, plus a full living room! It was very fun. I wish we could do it again! Here is the picture that sums up the evening!



Amazing Red Velvet Cupcakes

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 oz Red Food Color
2 t. Vanilla

Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 T sour cream
2 t. Vanilla (if you can find white vanilla, then the frosting won't turn slightly brown!)
2 cups confectioners' sugar

Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Enjoy!!

Sunday May, 16th

Pesto & Provolone Grilled Cheese With Olive oil! Yum! This Sunday I made grilled cheese sandwiches and a oven roasted tomato salad!

Grilled Cheese

Sourdough Bread (enough for however many sandwiches you would like to make!)
Pesto (homemade is good, but store bought is also fine!)
Cream cheese (about 2 Tablespoons per sandwich)
Provolone (1 1/2 slices per sandwich)
olive oil

Spread cream cheese on one side of bread, top with pesto and spread evenly. Top with provolone and other piece of bread. Spread olive oil on one side and place face down in pan set on med-low heat. Spread olive oil on other side of bread. Toast until browned on both sides. Yum, yum!!


Roasted Tomato and Arugula Salad

1 cup olive oil
1 large clove garlic, minced
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
12 large plum tomatoes, halved lengthwise and seeded
2 tablespoons balsamic vinegar
2 1/2 cups (loosely packed) arugula

Preheat oven to 250°F. Line large rimmed baking sheet with foil.
In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.


Enjoy!!