A Cupcake for Any Day

I have a confession to make: I am a pin-crazed, blog-addicted, recipe chaser.

You all know what I mean, it starts with a whim to get some recipe-inspo then 1,000 pins and 100 open browser-tabs later you realize it's been 3 hours and you still have no clue what's for dinner!

Or worse.

You see an upcoming holiday and are determined to make The Best Holiday Themed Treat you can find because how cute are you?  Three weeks later you realize the holiday is tomorrow and although you have yet to buy a single ingredient your hankering for sweet is still going strong.

Lucky for you this break-out-in-case-of-emergency-recipe will save you any day.

This adapted (cup)cake recipe has layers of flavors that will keep the compliments coming your way while making every taster overlook the fact that it's not exactly relevant to the holiday.  If you happen to dig through your pantry and find some sprinkles that can help your cause, sprinkle away like I managed to do for this "St. Patty's Day" version.

But seriously, stop reading and get baking because this moist, crumbly-in-a-good-way cake is rocking dark chocolate vibes mingled with savory-sweet coffee and caramel and is way too good to save for later!

Any-Day Chocolate Cake

Ingredients 


For the Cake

• 1 3/4 c white flour
• 3/4 c white sugar
• 3/4 c unsweetened cocoa powder
• 2 t baking soda
• 1 t baking powder
• 1 t salt
• 3/4 c dark brown sugar loosely packed
• 1 c buttermilk
• 1/2 c olive oil
• 2 medium eggs
• 1 t vanilla
• 1 c freshly brewed coffee

For the Frosting

• 1/2 c unsalted butter (1 stick), room temp
• 2-3 c powdered sugar
• 1 t vanilla extract
• 2-4 T almond milk

Combine

For the Cake

1. Preheat the oven to 350 degrees.
2. Whisk the flour, white sugar, cocoa, baking soda, baking powder, and salt in a bowl.
3. In a separate bowl whisk the brown sugar, buttermilk, oil, eggs, and vanilla.
4. Gently fold the wet ingredients into the dry until just combined, then add the coffee and mix until fully combined.
5. Use a 1/4 measuring cup to pour the batter into a lined or oiled cupcake tin, and bake for 10-12 minutes or until a toothpick comes out clean.
6. Remove the cupcakes from the pan and place on a cooling rack.

For the Frosting

1. Place the butter in a bowl with the vanilla and alternate between gradually adding the sugar and the milk, using a fork to mash together between additions.
2. Using a handheld or counter top mixer, cream ingredients until fluffy and thick.  You may need to add some more sugar until the consistency is thick.
3. Fill a ziploc bag halfway with frosting, then snip off a small piece of a bottom corner off at an angle.
4. Using a slow, circular motion frost each cupcake starting from the outer edge and working your way into the center.

Kale Beet Lentil Leek Toss

My go-to lunch for work is a sturdy salad with layers of flavors.

You need it to be one that is quick to throw together, that will keep you full for the rest of the day without weighing you down, and that holds up as “pack-able” so you can stay out of the kitchen for a few days.

Just kidding, who would ever want that?

Anyways this salad adapted from Minimalist Baker hits all of those points spot on - not only is it super simple to make, but it uses kale as a sturdy base so you can portion it out for lunches on the go.  Mixing the greens with salty pistachios, sweet beets, protein packed lentils, and giving it all a little leek kick leads to one super delicious meal that might just become your go-to as well!

Kale Beet Lentil Leek Toss

Ingredients

• 3 small beets, peeled, quartered, sliced
• 1 leek, sliced
• 3/4 c green lentils, washed
• 3 bay leaves
• 1 1/2 c water
• olive oil as needed
• salt and pepper
• 6 large leaves of kale, de-ribbed and chopped
• 1/3 c pistachios, chopped
• 1 lemon, juiced
• 2 T tahini
• 1/4 t pure garlic powder

Combine

1. Preheat the oven to 350 degrees then prep your veggies.
2. Toss the beets with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast on a baking sheet lined with parchment paper for 20 minutes until soft when poked with a fork.
3. Toss the leeks with 1 tablespoon of lemon juice and 1 tablespoon of olive oil, then add to the baking sheet and bake for an additional 3-5 minutes.
4. While the beets are baking, add the lentils and water to a pot with 1/4 teaspoon salt and the bayleaves.  Boil uncovered until the water is just covering the lentils, then simmer covered for another 10-15 minutes.  Remove bay leaves when finished cooking.
5. In a large mixing bowl whisk the lemon juice, tahini, garlic, salt, and pepper.  If the dressing is too thick add a little water and whisk again.
6. Toss the kale in the dressing until well coated.
7. Toss the beets, leeks, kale, lentils, and pistachios together.
8. Enjoy!