Black Bottom Cupcakes II
Delicious cream cheese surprise in homemade chocolate cupcakes!

Set oven to 350 degrees Fahrenheit (175 degrees C).

Put paper liners in two 12-cup muffin pans.

Combine the flour, baking soda, cocoa powder, and salt in a sieve.

Place aside.

1 cup sugar, oil, and water are whisked together until smooth in a big bowl.

Add the vanilla and vinegar and stir.

The flour mixture should be added while beating.

Place aside.

Beat the cream cheese, egg, 1/3 cup sugar, and salt in a medium bowl.

Add the chocolate chips and stir.

Add a heaping tablespoon of the cream cheese mixture on top of the chocolate batter after filling the muffin cups only one-third full.

Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly touched.

Savory Sausage Sun-Dried Tomato and Pumpkin Bread Pudding
This cheesy bread pudding with sausage and sun-dried tomatoes is an unexpected way to use pumpkin for a delicious fall breakfast.

Set oven to 350 degrees Fahrenheit (175 degrees C).

A 9×13-inch baking dish should be butter-greased.

In a large skillet over medium heat, combine the sausage, pumpkin, onion, and sun-dried tomatoes; cook and stir for 5 to 8 minutes, or until the sausage is browned.

To a large bowl, transfer the sausage mixture.

Add bread and heavy cream.

Cheddar cheese, milk, eggs Salt and pepper with gruyere cheese.

Mixture should be spread evenly in the baking dish.

Bake for 30 to 45 minutes in a preheated oven, or until puffed and golden.

Chef John’s Tomato Sauce
This is the sauce you want to use as the foundation for a variety of dishes, to which you can add meat or adjust the flavor to your preferences. It tastes truly homemade and is simple to make.

Over medium-low heat, add olive oil, onion, celery, and a dash of salt to a big, heavy saucepan or Dutch oven.

Cook for about 15 minutes, stirring occasionally, until onions are very soft.

Add the minced garlic to the onion mixture and cook for one more minute, or until fragrant.

Pour the tomatoes and their juice into a large mixing bowl, then mash the tomatoes with your hands until they resemble puree.

Basil, Roasted Peppers and Monterey Jack Cornbread
There are numerous extras in this cornbread. This savory bread is dense and delicious thanks to the onion, pepper-jack cheese, corn, basil, and roasted red peppers.

Set oven to 400 degrees Fahrenheit (205 degrees C).

a 9x9x2 inch baking pan with butter.

Over low heat, melt 1 tablespoon of butter in a medium nonstick skillet.

Add the onion and cook for 10 minutes, or until it is tender.

Cool.

In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt, and baking soda.

When the mixture resembles coarse meal, add 7 tablespoons butter and stir with a fork.

In a medium bowl, combine buttermilk and eggs by whisking.

Mix dry ingredients with buttermilk mixture by stirring until combined.

Add the cheese, corn, onion, red pepper, and basil.

Move over to the prepared pan.

Cook cornbread for about 45 minutes, or until golden and a tester inserted comes out clean.

In pan, cool for 20 minutes.

Make squares out of the cornbread.

Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping
In order to free up your stovetop and oven for other cooking tasks, these sweet potatoes are cooked in the slow cooker before being mashed.

A 4- or 5-quart slow cooker should be filled with sweet potato chunks.

In a bowl, combine orange juice, brown sugar, ginger, 2 tablespoons of melted butter, and orange zest.

the sweet potatoes with the liquid.

Sweet potatoes should be cooked on Low for 4 to 5 hours, covered.

Every hour, stir.

The length of time required to cook sweet potatoes depends on their age and size of the chunks.

In the meantime, line a baking sheet with a rim with parchment paper.

In a small bowl, combine the candied ginger, salt, cayenne pepper, and cinnamon.

Set aside the spice mixture.

Chocolate Frosty
Store-bought frozen whipped topping keeps this easy chocolate ice cream sweet and light.

Mix chocolate milk sweetened condensed milk and whipped topping in a large bowl.

Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.

Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)
Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.

Fill a small pot halfway with water.

Bring to a boil; add egg and cook in boiling water for 15 minutes.

Drain.

Run cold water over egg and set aside to cool.

Pour sesame oil into a large skillet.

Lay pork slices in oil.

Cover pork with 1 tablespoon olive oil 1/2 tablespoon sesame seeds 1/2 of the basil and 1/2 of the sage.

Flip and cover pork with these remaining ingredients: 1 tablespoon olive oil 1/2 tablespoon sesame seeds basil and sage.

Cook pork covered over medium-low heat until evenly browned on the bottom about 5 minutes.

Flip and continue cooking until second side is browned about 5 minutes more.

Remove from heat.

Stuffed Cabbage Rolls with Tomato Sauce
These delicious rice-and-ground beef, pork, and veal stuffed cabbage rolls are baked in a savory tomato sauce.

In an 8- to 10-cup casserole dish that can be microwaved, place the cabbage core-side down.

Add 1/2 cup of water, cover, and heat on high for 10 to 15 minutes, or until outer leaves are soft.

Cool and drain.

Heat the oven to 350 degrees Fahrenheit while the cabbage is cooling (175 degrees C).

In a sizable bowl, mix the ground beef, pork, veal, rice, onion, parsley, garlic, salt, and pepper.

Thyme, basil, and oregano, each equaling 1 teaspoon, are added.

The cooled cabbage should have 12 outer leaves removed, and the thick stems should be trimmed to make rolling it easier.

Roasted Cauliflower “Piccata”
Use roasted cauliflower steaks to make a variation of chicken piccata–a delicious side dish with capers that pairs well with any grilled or baked meat.

Place cauliflower on a cutting board and trim off inedible leaves.

Trim off the bottom of the cauliflower stem but make sure to keep the core intact.

Cut the cauliflower in half and cut 1-inch-thick “steaks” out of each half.

Reserve remaining cauliflower for a later use.

Brush both sides of the cauliflower steaks with olive oil.

Season with salt and pepper.

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high.

Line a baking sheet with aluminum foil and place cauliflower steaks on the sheet.

Broil for 10 minutes.

Carefully flip using a spatula and broil for 6 minutes more.

Real Fig Preserves
Fresh figs picked straight from the tree during the summer can be preserved in a delicious golden syrup with lemon and spices. The lovely jars make wonderful presents.

Dissolve the baking soda in about 2 quarts of cool water and immerse the figs in the treated water in a large bowl.

Gently stir to wash the figs then drain off the water and rinse the figs thoroughly with fresh cool water.

Place the figs into a large pot.

Add 1 cup water sugar butter vanilla extract lemon lemon juice cinnamon ginger and cloves.

Very gently stir the mixture to dissolve the sugar keeping the figs intact as much as possible.