Black Bottom Cheesecake Cupcakes Recipe!

These are famous.  Famous for never having any left over.  Famous for their disappearing act.  Famous for sticking to your teeth and your ribs.  They are remarkably easy to make and soooo yummy.  I have made them much smaller for parties, etc.

I tried a different version today and will post it in brackets on the recipe.

Black Bottom Cupcakes

 Filling Mixture: Mix together and set aside

1 pkg cream cheese, softened

1/3 cup white sugar (1/4 cup)

1 egg (omitted egg)

1/8 tsp salt

1 cup chocolate chips

Cream cheese mixture

Cupcake Batter:  Mix dry ingredients, make a well in center and then pour in the wet ingredients.  Use the same beater and whip up the batter.  Saves time and washing.

1 1/2 cup flour (1 3/4 cup)

1/4 cup cocoa

1/2 tsp salt

1 cup white sugar (1/2 brown sugar, 1/2 white)

1 tsp baking soda

1 egg

1 cup water

1 tbsp vinegar (lemon juice also works)

1/3 cup vegetable oil

1 tsp vanilla

Cupcake batter

Pour or spoon batter into greased muffin tins, this is my stoneware.  I used to use the paper muffin cups, but don't have to with the stoneware.

Use a teaspoon and small spatula to scoop a good size amount of cream cheese mixture in the center of the batter.

 Bake 350F for approx. 20 minutes.  This recipe made 12 large cupcakes, other times I make 18 smaller ones and they don't take 20 minutes to cook.

Cool on a rack and then gently remove from your pan.  They are great when enjoyed HOT, but refrigerate the rest because of the cream cheese. 

NOTE:  Sprinkle some slivered almonds on top before cooking, but I forgot!

Black Bottom Cupcakes ~ Cheese Cake Cupcakes

Now to experiment with how to make these Gluten Free!

Chocolate Mint Beet Cake

 The only credit I can take from this awesome cake is that I made it ~ the recipe comes from a friend!
Choco Mint Beet Cake

3 eggs

1 1/2 cups sugar (I used a little less and will try substituting honey too)

1 cup cooking oil (I use olive oil)

1 1/2 cups cooked mashed beets

1 tsp vanilla or mint

1 3/4 cups flour

1/2 cup cocoa

1 1/2 tsp baking soda

1/2 tsp salt (I don't use any)

Preheat to 350 F

Beat eggs & sugar together in mixing bowl.  Add cooking oil, beets, and vanilla.  Mix.

Stir in flour, cocoa, baking soda, and salt.  Stir to moisten.  Spread in 8 x 11 1/2  cake pan (or 2~ 8" rounds).

Bake 50-55 min (if pan) or 30-35 min (if rounds).  Also, makes about 21 cupcakes - bake just under 350 F for 20-25 min.

Variation:  can add peppermint flavouring for Choco Mint Beet Cake.

Can you tell I added the beets?

 I had some beets frozen and they were perfect for mashing up.  Thought maybe I should blender them, but just used a potato masher and kept all their juice in.

Added the cocoa

The cake was a wonderful burgundy color batter and smelled delicious while it was baking.

Choco Mint Beet Cake

I have this one suggestion to make:  Wait until the next day to eat it as it will taste even better than it smells the day before!  It disappeared VERY quickly in this house!
Our girls loved it.  So if you have to eat cake, at least there is some nutrition value in this one!
Link to  Women Living Well Blog Hop Wednesdays

Pumpkin Scones

Pumpkin Scones with Spiced Glaze

Pumpkin Scones with Spiced Glaze
Yield: 12 scones

For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tablespoons milk

For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour). Jo ~ I just put a little cinnamon in the glaze and left it.  Still very yummy.  Girls want me to make these at Christmas!

I took this recipe from here.

This recipe comes from my sis in law's blog and she has much better photos of them.  I will ask her permission to link and you can drool over the scones on her blog :)

She agreed so here is Angie's Blog  Hope this works :)

These are wonderful!  I make them with a little less sugar and around these here parts, they are now "Auntie Angie's Scones"