St Patty's Day Irish Coffee Cupcakes

Most people don't think chocolate when they think of cinnamon, but this combination of flavors is so good, it's hard to eat just one!

I burned an entire batch of vanilla cupcakes, trying to come up with the recipe for the filling for this little sweet. It was worth it. These are so good! I hope you'll enjoy my cheat version for the cake and give these a try!

Recipe:

1 Box of your favorite Chocolate Cake mix
3 eggs
1/3C oil
1C strong brewed coffee, cooled
1/4C cocoa powder
1 3.5oz box instant chocolate pudding mix

In a bowl or stand mixer, blend cake mix, cocoa powder, eggs, oil and coffee for two minutes on low.
Scrape the sides of the bowl and beat on high an additional 4 minutes until well combined.
Add the entire packet of pudding mix and slowly blend into the batter, scraping the sides to ensure it's properly mixed and there are no lumps.
Using an ice cream scoop, scoop batter into prepared cupcake liners.
Bake at 350 degrees approx. 16 minutes until cake is firm and springs back to the touch.
Cool on a wire rack.

Filling:

4T butter, softened
1/2t cinnamon
1C powdered sugar
1/2C milk

In a small bowl, cream butter and cinnamon.
Slowly beat in powdered sugar, blending well to eliminate any lumps.
Add milk a little at a time until combined.

Using a wine cork, or the handle of a wooden spoon, make an indent into the center of each cooled cupcake.
Spoon filling into a sandwich bag, and seal the top.
Cut off the bottom corner, and using as if it were a pastry bag, squeeze a teaspoon of filling into each cupcake.


Frosting:

2 Sticks butter, softened
4C confectioners sugar
1T vanilla
4T whiskey or Bailey's Irish Cream

In a bowl, cream sugar.
Blend in confectioners sugar about 1/4 C at a time.
Add vanilla and whiskey and whip until well blended.

Spread frosting on top of filled cupcake. Top with green crystal sugar and enjoy!
You can serve immediately, or cover and refrigerate for up to 3 days.

Stuffed Peppers

This is a dish I grew up eating. Something simple, filling and delicious. You can have them as a side or a main dish, and can use variety of filling options.

Recipe:

2T olive oil
1/2C Diced onion
1/2C Diced pepper
1/2C Diced zucchini (optional)
1lb lean ground beef or turkey or sausage
1T garlic crushed
2C tomato sauce, separated
2C prepared rice or bulgar or quinoa
1t salt
1t pepper
1t onion powder
1t garlic powder
1t Italian seasonings
1C grated Parmesan
1/2C shredded mozzarella
4-5 large peppers, with the stems removed and the insides scooped out.

In a frying pan over medium heat, saute onion, pepper and zucchini in olive oil about 3-4 minutes until softened.
Remove vegetables and set aside.
In the same pan, cook ground beef until done and drain out the fat. ( I pour the beef into a colander and strain)
Put the meat back into the pan along with the vegetables, and add garlic.
Saute 2 minutes to cook garlic, then add 1C tomato sauce, salt, pepper, garlic powder, onion powder and Italian seasonings. Simmer 15 minutes, stirring occasionally.
Remove pan from heat and allow to cool.
In a large bowl, mix rice, meat mixture and cheeses.
Scoop about 1C of mixture into each pepper. Place stuffed peppers into a casserole dish that will hold them upright. Pour remaining tomato sauce over and around peppers. Cover and bake at 350 degrees about 35 minutes until peppers are softened.

Banana Cake with Cooked Vanilla Walnut Frosting

Sometimes I get an idea in my head and I can't rest until I create what I envision. My local market had a great sale on bananas. I scooped them up with the intention of making and freezing banana bread, which I still may do later this week, but,  yesterday school's were closed, my husband was working from home and I had cake on my mind, so I created this moist, delicious Banana Cake. I knew I was out of luck with making a buttercream since I had finished the confectioner's sugar on my last dessert, so I tweaked a recipe for a cooked buttercream and created this yummy combo. Hope you like it!

Cake Recipe:

2 1/4C sifted flour
2t baking powder
1/2t baking soda
1/2t cinnamon
1C sugar
3-4 mashed bananas
1T vanilla
2 Eggs
1/4C vegetable oil
1C milk

Frosting:

4T flour
1C milk
1 1/2C sugar
1T vanilla
2T vanilla Instant pudding mix
1stick butter softened
8oz cream cheese softened


Directions:

Preheat oven to 350 degrees.
Grease and flour a bundt pan and set aside.
In a large bowl, mix flour, baking powder, baking soda, and cinnamon. Make a well in the center and set aside.
In another bowl, mash bananas, and using a mixer, beat in sugar, eggs , vanilla and oil.
Gently stir in milk.
Add wet ingredients to dry ingredients and stir together until combined.
Pour into prepared bundt pan and place on a cookie sheet in the center of the oven, cooking approx. 50-60 minutes until the top is set and a toothpick pushed into the center comes out clean.

Make the frosting:

In a small saucepan, whisk flour, milk, sugar and vanilla. Cook over medium heat, whisking constantly until mixture boils. Continue to boil two minutes until it thickens. Stir in 2T of instant vanilla pudding mix. Remove from stove and pour into a bowl to cool. Place plastic wrap directly onto the top of the mixture to prevent a skin from forming.
Beat butter and cream cheese on high to whip. Add cooled pudding mixture and blend well.

Frost cooled Banana Cake. Sprinkle crushed walnuts on top. Enjoy!

Healthy Smoothie Shakes!

I really do try to eat healthy. I believe that if it comes from the earth it is good for you. I try to eat real, fresh, locally grown foods that are not riddled with chemicals, antibiotics, hormones or pesticides. One of my favorite things when I'm in a rush, but want a filling healthy meal, is a shake. Typically filled with protein and seeds, fruit and water, they make a really good alternative for a meal on the go. Here are just three examples of smoothie goodness that I often keep ingredients on hand for. You can make these a day ahead of time and just add the liquid before blending. 

Kale Smoothie

This one can be intimidating, but it is so good that I CRAVE it! You might want to make sure you have a powerful blender for these, or just prepare yourself for little bits that might get stuck in your teeth! 

Recipe: 

2C Fresh washed Kale

1/4/C Vanilla Greek yogurt ( I like Tripe Zero)

2 Fresh Strawberries, washed with  leaves on

1 slice of pineapple

1/2 Banana

1/4 Berries, any kind or combo

1t Flax Seed or Flax Meal

1t Chia Seed

1C Coconut Water with Pineapple

Stuff all ingredients into a blender and blend away! Best cold, so make sure that your water is right from the fridge, or, if you can, squeeze a few ice cubes in there.

Banana Berry Smoothie

This is much more pleasing for the first timer. Simple, sweet and delicious. I had to taste a bit before I remembered to snap a pic! 

Recipe:

1 Ripe Banana

4 Fresh Strawberries

5.3oz Vanilla Greek Yogurt ( I use Triple Zero)

1C Coconut Water with Pineapple

1C Ice

1t Flax Seed 

1t Chia Seed

Blend until smooth and enjoy!

Spinach Smoothie

I really like fresh greens and this is just another way to incorporate them into my diet. The Spinach smoothie is sweet and refreshing.

Recipe:

2C Spinach

1 Banana

2 Slices Pineapple

1/2C Ice

1C Coconut Water

1t Flax Seed or Flax Meal 

1t Chia Seed

Blend well and enjoy!

Italian Pork Sandwiches

I never had this little treasure until I met my husband. Being a Philly boy, this was a staple for him growing up. I truly missed out! This is so good and so hearty, it will become a regular on your table.

3-5lb Pork Shoulder

2T olive oil

1 stick butter

2T garlic powder

2T powdered fennel

2T black pepper

1T salt

1/2 C White wine

1C chicken stock

Preheat oven to 350 degrees.

In a dutch oven, over medium heat, heat olive oil. 

Mix all dry seasonings into a small bowl and sprinkle evenly on all sides of the pork.

Sear pork on each side until golden.

Add wine and simmer two minutes.

Add stick of butter and chicken stock.

Put the lid on the dutch oven, remove from heat and place in center of the oven. 

Cook for 3-4 hours until meat pulls away from bone. You may have to add water half way through the cooking process. You want about 2 cups of broth reserved after cooking.
Remove meat from dutch oven, and drain broth into a medium size pot. 

Once meat is cooled, shred it back into the broth. 

Cook over medium heat until heated through. 

Serve on a crusty Italian roll or hearty ciabatta or Portuguese bread.

We serve ours with sharp provolone cheese, fresh roasted peppers and spinach sauteed with garlic and hot pepper.

Linguine with Fresh Red or White Clam Sauce

My love for fish comes from childhood. Growing up in a small shore town, fresh caught fish were everywhere and ever abundant. Fish, shellfish, and mollusks were a staple in my home and still remain one of our most loved meals. This simple Clam sauce can be made red by adding the tomatoes. Enjoy! 

Linguine in clam sauce :

1lb linguine cooked al dente
1lb chopped fresh clams , reserve juice
4T olive oil
3 cloves garlic chopped
1/4C white wine
4T butter
Handful of fresh chopped parsley


To make it Red:
1 C prepared tomato sauce 
or 1 15oz can of fire roasted tomatoes


In a skillet, heat olive oil over medium heat, add garlic and saute 2 minutes until just starting to turn golden. 
Add strained clams and heat through. 
Pour in wine and simmer 2 minutes. 
Add butter, clam juice and if using, tomato sauce. 
Simmer about ten minutes and add pasta. Toss with parsley and heat through
Garnish with grated Parmesan cheese.

You can also add red pepper if you'd like it spicy.

Our Favorite, Easiest Roasted Chicken Legs and Thighs

My most simple, no fail, everyone loves, chicken recipe.







Clean and skin chicken pieces
Drizzle olive oil over chicken. 
Sprinkle a little dry Italian salad dressing blend (I used a half a packet here)
Sprinkle plain bread crumbs, about a cup. 
Cover and bake at 350° for 1hr 45min. Uncover and cook an additional 30 minutes until brown.

I'm Italian, so....Meatballs!

Basic, simple, and simply delicious! You can bake these in the oven at 375° for about 30 minutes until golden brown, but I prefer them fried. The key to a good meatball is to not over-mix. Mixing beef too much makes it stiff and you end up with a heavy meatball. 

Recipe:

In a large bowl 1lb ground beef 1/2C seasoned bread crumbs 1/2C grated cheese 1 egg 2 cloves garlic crushed 1T parsley 1t salt

Mix by hand just until combined. Over mixing beef makes it tough.
I use my handy dandy ice cream scoop to form into even sized balls.
One Pound of Beef typically yields 11 meatballs.

In a medium frying pan, put about 1/4 inch oil and fry over medium high heat, turning once when bottom is brown.

Drain on paper towel.
You can add to sauce and cook another hour, but I have trouble getting them in the pot!

Shrimp, Avocado and Black Bean Salad

My local grocery store has a really nice fish dept and they will steam and season shrimp you purchase free of charge! It's amazing! They have several seasonings to choose from and being close to the Eastern Shore of MD, Old Bay is a staple flavor here. I typically get shrimp with "Medium Heavy Old Bay" or "Heavy Garlic Butter" and they never dissappoint. So easy to go home and have them for a quick lunch or toss over pasta for simple dinner dish.

These are Old Bay shrimp chopped with tomato, avocado, lettuce, salsa, black beans, sour cream and fat free shredded cheddar for a simple, healthy, quick delicious lunch! 

Triple Chocolate Overload Cupcakes

I try to eat healthy. I really do. But I have true longing to eat all the things that we all know are terrible for you. Fast food burgers and candy bars. Whipped fancy coffee drinks loaded with sugar. My weakness is cake. And Chocolate. My God, if I suddenly developed an allergy to chocolate I would be both thankful and suicidal. It is what keeps my sane and fat at the same time. We all have something we crave. For some it's coffee, others pizza. For me it's chocolate, so I developed this recipe for my Triple Chocolate Overload Cupcakes for those moments where I need relief from everyday life and want to bask in the glory of the cacao tree.

Recipe:

Chocolate Cake

2C Flour
1C Cocoa powder
1t baking soda
1t baking powder
3 large eggs at room temperature
1C strong brewed coffee
2C sugar
3/4C oil or softened butter
2T vanilla
1 3.9oz pkg instant chocolate pudding mix

Chocolate Buttercream

1 sticks softened butter 
2C confectioners sugar
1/2C cocoa powder 
1-3T milk

Fudge Filling

1T butter
1/2C heavy cream
1/2C semi sweet chocolate chips
1/2C milk chocolate chips

Directions:


Heat oven to 350°
For cake:
Stir sugar into cup of coffee to dissolve. Set aside to cool.
In a bowl, mix flour, cocoa, baking soda, baking powder and pudding mix. Set aside.
In a large mixing bowl beat sugar and softened butter.
Add eggs and vanilla mix until smooth. 
Add mixed dry ingredients and coffee mixture slowly, about a half a cup at a time alternately. 
Blend well.
Using an ice cream scoop, scoop batter into approx 24 prepared cupcake liners. 
Bake in center of oven approx 15 minutes, until top is firm and bounces back when you touch it. 
Cool completely on a wire rack. 

Using the handle of a wooden spoon or a wine cork, press a hole into the center of the cupcake to prepare for filling.

Filling:

In a small sauce pan, heat heavy cream and butter until butter melts.
Do not boil.
Remove from stove and stir in chocolate chips until melted. 
It will thicken as it cools.
Once thickened, spoon into a zipper baggie and make a small cut at the corner.
Squeeze into each cupcake, about a half teaspoon.

Frosting:

In a mixing bowl, whip butter with an electric mixer until fluffy.
Slowly add confectioner's sugar and cocoa and whip until smooth.
Add milk 1T at a time until desired thickness is reached. 
Pipe onto cupcake and add desired decoration.

Cottage Pie Recipe

I think I have finally found my niche. I have created weight loss blogs and blogs about exercise and running and being fit and healthy and in real life,  my passion is for food. I have decided that I need a place to post what keeps me happy outside of my Facebook world food pages. I need a place to post recipes and make comments for myself and perhaps tweak things for next time, so, taking the name that I have used since the inception of my kitchen dabbling, thank you for visiting me. The Miserable Gourmet. Welcome and I hope you enjoy the food that my family enjoys and are tempted to try one of the many dishes that we love. Ok, on with it! 

The first dish I am posting is the last dish that I posted on the local community cooking page that I belong to. I made this last night, so the recipe is fresh in my mind. I tend to not follow traditional recipes and directions so when I find something we like, I have to write it down quickly so that I can try to duplicate it next time! This one is a simple, traditional comfort food that everyone loves. 

Cottage Pie

Cottage pie, often confused with Shepherd's pie is a dish made of ground beef, vegetables, mashed potatoes and comfort. It can be simple, or a little more upscale depending on your ingredients. This one was created with those crunchy onions that everyone in my family loves.

Recipe

2lbs lean ground beef
1 onion diced
1T garlic minced
1/2t salt
1/2t black pepper
1/2t onion powder
1/2t granulated garlic or garlic powder
1/4C ketchup
8oz can tomato sauce
1 knorrs beef bullion cube
1C water
1/4C Worcestershire sauce
1 12oz bag of frozen mixed vegetables
(I use carrots/peas or carrots/peas, corn and green beans)
4-6 cups prepared mashed potatoes, cooled
2C shredded cheese ( this one has cheddar and mozzarella blend) 
1C dried crispy onions


In a pan over medium heat, break up ground beef and move to the side of the pan.
Add onion and let beef and onion cook side by side about two minutes. 
Slowly stir meat and add in onions. 
Add garlic, salt and pepper and continue to cook, stirring occasionally  until meat is no longer pink.
Remove pan from stove and drain grease from meat. (I dump the meat into a colander and press it with a wooden spoon to remove most of the grease.)
Put the mean back in the pan, and return to the stove over low heat.
Add ketchup, tomato sauce, Worcestershire, broken up bullion and water. 
Simmer, covered about 30 minutes, stirring occasionally. 
Once thickened, turn off heat, remove lid and allow to cool about 15 minutes.

In a large casserole dish, sprayed with cooking spray, layer the meat into the bottom evenly. 
Spread the mixed vegetables across the top of the meat creating a second layer.
I pipe the mashed potatoes and then spread them, but you can gently dollop them on top of the vegetables and then gently spread them across so you don't end up mashing everything together. 
Top with cheese and crispy onions and cover with foil.
Cook in a 350° for 30 minutes, cover and cook an additional 15-20 minutes until cheese is melted and onions are golden. 

Hope you enjoy!