One Sweet Slice Chocolate Cupcakes

Daniel and I first came across One Sweet Slice at a bridal show when we were engaged.  We fell in love with their black and white cupcakes and decided to have a black and white wedding case because of it.  We've tried a couple of times to make a cake like the one we tasted at One Sweet Slice, but with no luck.  Today, however, I struck gold when I found that they posted their recipe for chocolate cupcakes on Facebook.  Here it is:

Ingredients:
1 cup granulated sugar
¾ cup plus 2 tablespoons all-purpose flour
¼ cup plus 2 tablespoons unsweetened cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 egg
½ cup sour cream
¼ cup oil
1 tablespoon real vanilla extract
½ cup boiling water.

Instructions:
Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners.
In a large heatproof mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Add the egg, sour cream, oil and the vanilla. Mix with a wooden spoon or silicon spatula (which I prefer) just until smooth and combined. Pour in the boiling water, and slowly mix starting from the center working your way out (this makes it easier to mix without the splattering.). The batter will be liquidy, but fear not, this is normal.
Divide the batter evenly among the lined cups.
Bake for 15-19 minutes, rotating the pans halfway through, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.
Let cupcakes cool completely before frosting.

Alterations:
Decrease sugar by 1 Tablespoon
Decrease baking soda to just over ½ teaspoon
Decrease baking powder to just over ½ teaspoon
Increase flour by 1 Tablespoon
Increase egg by 1 (so add 2 eggs instead of 1 to the recipe)
Increase temperature to 370 degrees F

Also, I recommend checking the place out if you have never been there.  Best cupcakes I have ever had. http://www.onesweetslice.com/.

Gourmet Macaroni and Cheese

INGREDIENTS:

• 4 cups uncooked macaroni (can use any pasta really; I used one box of Barilla brand cavatelli)
• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/4 cups milk
• 1/4 cup (2 oz.) cream cheese
• 2 teaspoons mustard
• 2 teaspoons Worcestershire sauce
• 1 clove garlic (pressed)
• 1 1/4 cups shredded cheddar cheese
• 1 cup shredded swiss cheese
• 1/2 - 1 lb chopped cooked ham (I used leftover baked ham)
• 12 oz. package frozen chopped brocolli or peas
• 1 - 1 1/2 cups bread crumbs

DIRECTIONS:

 Cook pasta and vegetables according to package directions (to save time, I often just combine the pasta and vegetables in one pot and cook according to pasta directions). 

While pasta cooks, place flour, salt, and pepper in a large saucepan.  Add milk, stirring with a whisk until well blended.  Drop cream cheese by teaspoonfuls into milk mixture.  Bring to boil over medium-high heat, stirring constantly.  Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire sauce and garlic.  Simmer 1 minute.  Remove from heat.  Add cheddar cheese, stirring until cheese melts. Combine pasta, cheese sauce and vegetables and toss well.  Transfer to glass baking dish.  Top pasta mixture with shredded swiss cheese, then with breadcrumbs.  Bake at 400 degrees for 10 minutes. Makes about 8 large servings.