Oreo Cupcakes

This is my go to chocolate cupcake.  The recipe is so easy to adapt to additional fillings, frostings, and garnishes.  I have added peanut butter mousse, raspberry compote, banana chip toppings, and even some bavarian cream.  I tend to keep a box of triple chocolate cake mix, and pudding, just so I can make this recipe in a pinch!  Many a birthdays have been saved with these as the star of the show!! 

1 box of triple chocolate cake mix
1 cup vegetable oil
1 large box chocolate instant pudding
1 cup sour cream
4 eggs
1/2 cup milk
1 cup semi-sweet chocolate chips
8 crushed oreos (filling and all) - reserve 1 tbsp for topping

Frosting
8 oz cream cheese - room temperature
4  cups powdered sugar
8 oz extra creamy cool whip

Preheat oven to 350.  Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and milk.  Add in chocolate chips and crushed oreos.  Bake in cupcake liners for about 15-18 minutes. 

While the cupcakes bake, make the frosting.  Beat the cream cheese until light and fluffy.  Add in the powdered sugar and cool whip mix until all combined.  Refrigerate until cupcakes are fully cooled.  Pipe on the frosting and garnish with remaining Oreos.

Coffee Cake Banana Bread

This recipe for me combines the best of both of my favorite carbo-loaded worlds.   Banana bread meet coffee cake.  I definitely have a favorite regular banana bread recipe and it is still my go to when I need something a little "healthier" or not quite as messy for a go to snack.  This recipe has a crumbly topping and a moist and banana-ey bottom.  I use a mini loaf pan and they make the perfect after school snack; or sliced and taken to a potluck.  If you have a tried and true banana bread recipe too, I promise you that it's not cheating to try this one too!!  You won't regret it!!

Bread
3-4 meduim bananas
2 tbsp brown sugar
1 1/2 tsp vanilla
3/4 tsp ground cinnamon
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 tbsp sour cream

Topping
1 tsp cinnamon
1 cup flour
1 cup brown sugar
6 tbsp butter, cold and cubed

Preheat oven to 350.  Grease 4 mini loaf pans.  In a small bowl, mash bananas together with brown sugar, vanilla, and ground cinnamon.  In a different and larger bowl, cream butter and sugar together until light and fluffy.  Add in eggs and beat until mixed.

To the wet ingredients, sift in flour, baking soda, and salt.  Stir until just combined.  Add in sour cream and stir. Pour in mashed bananas, and mix until combined.  Distribute evenly into the 4 greased mini loaf pans.

To make the crumb topping, combine all ingredients and cut together with a pastry cutter.  Cut until the topping looks like course pea sized crumbs.  Sprinkle the topping evenly over the top of the 4 mini loafs.  Bake for about 30-40 minutes or until an inserted toothpick comes out clean.

Allow bread to cool for 10 minutes.  Remove from mini loaf pan and let cool on a wire rack.  Enjoy!

Mexican Street Corn Dip

This dip is legit...like too legit to ever stop making it!  I can't tell you the times that I have been asked for the recipe.  I don't necessarily think that it's the prettiest dish, but it is worth it for sure!!  I use it in tacos, as a dip, or even over the top of grilled chicken breast!  It is as delicious as it is versatile!!

4 cups corn (fresh, frozen...and canned works in a pinch)
1 1/2 tbsp vegetable oil
1/3 cup chopped red onion
1/2 cup chopped cilantro
1 1/2 diced avocados
1 minced garlic clove
1/4 cup crumbled feta cheese
1/2 tsp chili powder
1 jalapeno, seeded and minced
3 tbsp mayonnaise
1 1/2 tbsp lime juice
salt to taste

Heat oil in a large skillet and toss in corn.  If cooking fresh corn, it will need to be cooked for longer.  Frozen and canned just needs a quick browning and it is done. Let corn cool while you chop up all your other ingredients.

When corn has cooled, add the corn to a salad bowl along with avocado, red onion, feta, cilantro, mayo, jalapeno, lime juice, garlic, and chili powder.  Gently toss together until everything is mixed.  Garnish with a few cilantro leaves and a lime wedge.  Serve with chips, as a topping for tacos, or even piled on some grilled chicken...ENJOY!!