
I thought I would update you all about the Food2.com contest I won back in December. I'm going to take Eric to New York City, and we're going in the middle of May when he gets out of school. We get to tour the Food Network kitchens and have dinner with Kelsey Nixon.
The woman who has been making travel arrangements for us asked me to send her a list of my top three restaurants I would like to eat at in New York City.

Of course we'll only be able to eat at one of the restaurants. I did a little research tonight to figure out which restaurants I would like to eat at. This list is way too long, so I thought it would be fun if you could help narrow it down. Vote in the comments section which restaurant we should eat at. I will be blogging about our experience there, so you guys should pick one you're interested in.
I don't know that much about any of these restaurants, so I value your opinion.
Okay, here's my list!
-Daniel
-Jean Georges
-Babbo
-Gramercy Tavern
-Bar Americain
-Gotham Bar & Grill
-Mesa Grill
-Buddakan
-Butter
Thank you for your help and opinions! I'll update you in the next post about which restaurants had the most votes, and where we decide to go to (if we can get in).

I made Devil's Food Cupcakes with Chocolate Frosting last week for Valentine's Day, and they were aaamazing. Isn't chocolate cake with chocolate frosting the ultimate dessert? I think so. I think that would be my all-time favorite dessert... except maybe for brownie sundaes. Mmm.
This is a basic, dark chocolate cake batter that's very moist and light. The frosting is a recipe I've used before. I've used it for many cakes in the past, and everyone always loves it.

I'm planning on using this recipe to make cupcakes (with a special filling) for my sister's baby shower coming up soon. March 6th! Yup, that's right - my older sister is having a baby girl. I'm going to have a niece sometime in early April! I can't wait.

Devil's Food Cupcakes (By Me)
Printable Recipe
1 3/4 cups all-purpose flour
1/3 cup dark or regular unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup semi-sweet chocolate chips, melted
1 cup buttermilk
Frosting:
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweeted cocoa powder
1/8 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted
Preheat oven to 350 degrees F. Line 24 muffin cups with liners.
To make the cake, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes. Beat in eggs, one at a time, until well combined. Beat in 1 cup melted chocolate chips until combined. Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.
Divide batter into muffin cups. Bake 20-25 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 5 minutes before transferring to wire racks to cool completely.
To make the frosting, in a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.
Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in "chocolate pudding" mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread or pipe frosting on to cupcakes.
Makes 24 cupcakes

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