Spiced Whipped Topping

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I often use whipped cream  in the place of icing. YUM YUM!

Ingredients

2 cups heavy whipping cream

1 tsp vanilla extract

1/2 cup of powder sugar sifted

1/2  tsp ground cinnamon

1/2  tsp ground nutmeg

1/4 tsp ground cloves
1/4 tsp ground ginger

 

1.Chill your mixing bowl and beaters in the freezer for about 10 minutes. Then in a large metal bowl, whip cream until stiff peaks are just about to form. Beat in vanilla, sugar, and spices until peaks form. Enjoy on top of pumpkin pie, coffee, cupcakes, or waffles. The possibilities are endless!

Pumpkin Pie Cupcakes

This recipe has been moved to Cherishedbliss.com, click here for the recipe!

Sausage & Bell Peppers Served with Black Beans & Rice

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This colorful meal is as tasty as it looks. Simple and delicious! 

Serves 4-6

1-2 TBS olive oil

1 package of turkey sausage

½ red bell pepper sliced

½ orange bell pepper sliced

½ yellow bell pepper sliced

2 can of low sodium black beans

1 brown rice boil in a bag

1 family size white rice boil in a bag

Garlic and herb seasoning

Pepper

Kosher salt

Creole seasoning

Chopped Chives

Shredded cheese

Diced tomatoes

1. Cut sausage into round slices to your desired thickness. Pour 1 to 2 TBS of olive oil in a large sauté pan. Add cut sausage and sliced bell peppers and cook over medium heat for about 15 minutes.

2. In a separate sauce pan warm black beans adding garlic & herb seasoning, pepper, kosher salt, and Creole seasoning to fit your taste buds!

3. See the boxed directions for the rice. When rice is done combine together.

4. Garnish black beans and rice with shredded cheese, diced tomatoes, and chopped chives.

I enjoy Private Select Organic Black Beans because it contains low sodium. You can find this brand at Krogers.

5% or lower is considered low sodium.

Black Bottom Cupcakes

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Pull your hair up and call the kids in the kitchen; it is time to have some fun!
You and your family have to try this recipe.
You will surely have smiles all through the day.

 

 

Makes 24 cupcakes

Ingredients

Filling
1 large egg at room temperature

½ cup- sugar

1 package of cream cheese at room temperature

 

Cake Mix
 2 ¼ cups- cold water

¾ cup- vegetable oil

1 TBS- vanilla extract

5 tsp- balsamic vinegar

3 ½ cups – all purpose flour

¾ cup- cocoa powder

2 tsp- baking soda

2 ¼ cups- sugar

1 tsp salt

¾ cup- semisweet chocolate

 

1. Preheat - the oven to 350 and line a muffin pan with paper cupcake liners.

 

2. Make the filling- in a medium bowl, using the electric mixer on medium speed; beat the egg, sugar, and cream cheese until smooth- about 2 minutes.

 

Prop up a pastry bag in a sturdy glass or mug with the bag’s wide opening at the top. Fold the top of the pastry bag down over the glass. Using a rubber spatula, scrape the filling mixture into the pastry bag. Set the filled pastry bag aside.

 

3. Mix the liquids- In a large liquid measuring cup combine water, oil, vanilla extract, and balsamic vinegar.

 

4. Make the batter- In the a large bowl, use a whisk to stir together the flour, cocoa powder, baking soda, sugar, and salt until evenly blended.

Slowly pour the liquid mix into the flour mixture. Stir until the batter is smooth.

 

5. Pour in the batter- Fill each lined muffin cup three-quarters full.

 

6. Add the filling- Pick up the pastry bag and plugging the tip with one hand, twist the top of the bag to close it. Using one hand to guide the top and the other to squeeze the top of the bag, insert the tip into the center of one of the cupcakes. Gently squeeze a small amount of the cream cheese filling into the batter. You will see the chocolate batter rise as the filling fills the middle.

 

7. Bake the cupcakes- sprinkle the top of each cupcake with the chocolate chips.

 

Put the muffin pans in the oven and bake until a thin skewer inserted in to the center of a cupcake comes out clean. Bake about 25 min.

Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly a cooling rack for about 30 minutes or until completely cool.

 

Note- I have a gas oven and I usually have to take them out at about 20 min of cooking. Just watch and check regularly to ensure they do not burn.

 

8. Enjoy!

 

This recipe is from Chocolate Galore

 

Don’t under estimate the power of the Bell Pepper!

Fun Facts

-All bell peppers are a good source of vitamin C, but ½ of a red bell pepper contains twice as much vitamin C than one orange.

- Bell peppers are a fruit not a vegetable.

- Bell peppers are a good source of vitamin A.

-A red bell pepper is a green bell pepper fully ripened.

-Come in many different colors, including purple.

Dice or slice bell peppers and use them for: A garnish, sprinkle on salads, a fresh topping for pizza, and cut into strips for dipping. The possibilities are endless!