Blueberry polenta yum!

I had a big bag of cornmeal in the pantry and wondering what to do with it...so I searched for some recipes online and stumbled across this little gem on Cooking Light.

 It's an oldie but a goodie!

Polenta Pudding with Blueberry Topping:

• 1 cup frozen blueberries (or fresh too)
• 1/2 cup sugar, divided
• 2 cups 2% reduced-fat milk
• 6 tablespoons yellow cornmeal
• 3/4 teaspoon lemon rind
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• ____________________________________________________________________________ 

• Combine the blueberries and 1/4 cup sugar in a medium microwave-safe bowl. Cover with wax paper(I used a paper towel); microwave at HIGH 3 minutes or until thoroughly heated and sugar dissolves, stirring after 1 1/2 minutes.
• Combine 1/4 cup sugar, milk, cornmeal, and lemon rind in a 2-quart glass measure; stir with a whisk. Microwave at HIGH 7 minutes or until thick and bubbly, stirring every 2 minutes. Stir in vanilla and salt. Serve with blueberry topping.

It rocked...so easy...and I cannot wait till the cooler weather hits- as this warm little treat will be on the menu often! 

 This is my little one asking for more....

and this is the done bowl! sweet!!!

Best Chocolate Cupcakes ever!

That's right. I have found my keeper recipe for chocolate cupcakes. My husband is a chocolate purist. He believes the best and only way to eat chocolate anything is just straight up...no mixed in ingredients, no funny stuff as he calls it. So if you are looking for a purely delicious dark chocolate cupcake- look no further...this is IT! I found this recipe on the cupcake project. (recipe reprinted from her site below) It was called the "Better than Sex Cupcake" but my kids will know it as the Super Dooper Dark Chocolate Cupcake! A little easier to explain I think!

Cupcake with Chocolate Chips Recipe:

This recipe will make flat cupcakes, not rounded ones. Do not try to overfill your cupcake liner.  I only filled mine about 1/2 way.

Makes 16 regular cupcakes.

• 1/2 cup (1 stick) butter, room temperature
• 1-1/4 cups sugar
• 2 large eggs, room temperature
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk
• 1 teaspoons vanilla
• 2/3 cup mini semi-sweet chocolate chips

1. Beat butter until softened. 
2. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined. 
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine.
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. 
7. Continue adding, alternating between dry and wet and finishing with the dry. 
8. Stir in chocolate chips.
9. Scoop batter into cupcake cups about 1/2 full.
10. Bake at 350 degrees for 22-25 minutes or until a cake tester comes out clean. 

 Here is the batter- the kids were so patient...but if I had blinked too long I'm sure some little fingers would have been in that bowl!

fresh from the oven- cooling while I make the ganache

Dark Chocolate Ganache:
4 oz dark chocolate
1/3 cup heavy cream plus a splash
-melt chocolate (I did mine in the microwave) then add the heavy cream and mix.
I used a spoon and just smeared the ganache over the tops of the cupcakes- it will harden up as it cools.

....and TADA....magnificent!

I plan on testing this baby out a few more times, but with added "funny stuff" I have a Dutch seasoning my Mom sent me for speculaas cookies that has cinnamon and cloves, cardamon, ginger...well you get the idea- it's loaded with yummy baking prospects. That will be my next round- or maybe chocolate/orange for Tina...the possibilities are endless I think!
Cheers!