Dark Chocolate Fudge Mocha Cupcakes (Lactose Free!!)

Okay, these cupcakes are NOT made from scratch, they are in fact box mix cupcakes.  However, I wanted the share the combination of the cake and frosting, which is my favorite, and show you some tricks to get the perfect cupcake.

You'll need:

Duncan Hines Dark Chocolate Fudge Cupcakes (Yes, they're milk free! They're made with Soy!)

Duncan Hines Frosting Creations Frosting, and the Mocha flavor packet.

Ingredients needed for box cupcakes:
3 eggs
1 cup water
1/3 cup vegetable oil

Make cupcakes as directed on box, however here's a few tips to help make those cupcakes moist, and light and fluffy.

The directions say to blend ingredients for 30 seconds.  I use my KitchenAid Mixer, using the paddle selection, with the setting set to the #2 to blend, and I set my timer for 30 seconds.

Then switch to your beater and beat your mix for 2 minutes (set your timer!)  Voila, your mix will be perfect.

Now, how to get the perfect size cupcakes?  Ones that aren't overflowing, or too little.  If you're using a standard cupcake pan (1/2 cup wells),  use a 1/4 cup measuring cup and measure your batter!  Smooth it evenly with a spatula, this helps for even cupcakes.

I use a Pampered Chef non-stick standard pan, so I bake my cupcakes at 325 degrees for 19 minutes, and they come out perfect.  See?

Don't these look soooo delicious?!?! :) 

Creamy Mashed Potatoes (Lactose Free)

Who doesn't love creamy, mashed potatoes?!  These are sooooooooo yummy and creamy.  The secret ingredient really helps make them delicious.  Home-made potatoes are so much healthier for you too, and they're actually really easy to make.

Servings: 2

Ingredients:
1 1/4 pounds potatoes (usually 2 large is good)
3 tablespoons Earth Balance buttery spread, room temperature*
2 ounces (about 4 tablespoons) of Tofutti Better than Cream Cheese, room temperature*
2 tablespoons of Lactaid milk**
Salt, Pepper, and desired seasonings.

*Make sure the butter and cream cheese is at room temperature, this helps for creamier mashed potatoes.

Directions:

Peel and wash the potatoes.

Cut potatoes into even pieces, I usually cut a few thick slices, then halve them add them to a pot.

Add water to the pot, place on stove top and bring to a boil.  Then, boil potatoes for 20-25 minutes or until you can pierce a fork through the pieces easily.  If there is some resistance, they still need to cook a bit more.

Drain potatoes very well in a strainer, make sure to shake all excess water out.
 Oooh steamy. Free facial!

Return to the hot pan, and set it aside.  Allow time for the potatoes to steam, and the extra water to evaporate.  I usually prep my dinner, and wait until the potatoes stop steaming.

Mash your potatoes using a masher (highly recommended) or a spoon/spatula.

Add your seasonings like salt and pepper, garlic, herbs, etc. Whatever you desire!
PS: Aren't my S&P shakers, adorable?! I love them. :)

Add the butter, cream cheese and milk.

Stir with a spatula until smooth. If it seems a little thick, add a little more milk, 1 tablespoon at a time.

Voila! Enjoy your delicious potatoes. :)

Delicious Chocolatey Brownies!

I originally saw this recipe on the Barefoot Contessa, but I was missing some ingredients, and I needed to make it lactose-free, so I made some adjustments, and made it my own.  It was a brownie pie by Ina, so if you're interested, feel free to look up her recipe!

Ingredients:
6 tablespoons butter or buttery spread (I used Earth Balance Vegan butter)
3 cups chocolate chips (I used Enjoy Life dairy, nut & soy free chips)
3 eggs
1 cup sugar
1 tablespoon instant coffee (I didn't have any, so I used fresh brewed coffee)
1/2 teaspoon cinnamon
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Chocolate frosting

Directions:
1. Preheat oven to 350 degrees F.


2. Using a double boiler, or bowl over a pan, melt the butter over low heat. Add 2 cups of the chocolate chips and stir until smooth. Take pan off water, and set aside to cool.

3. In your stand mixer, add the eggs, sugar, coffee and cinnamon.  Using the paddle, set on a low mix (I used setting 2) and beat for 3 minutes.

4. In a separate bowl, while the mixer is going, measure and pour the flour, baking powder, salt and 1 cup of chocolate chips.  Toss together with your hands.  This step helps prevent the chips from sinking.  If you don't have enough chips, or don't like them in your brownies, just omit them.

5.  Once the wet ingredients are all mixed, add the cooled chocolate to the mixer, while the mixer is still going.  When it's blended, add the flour mixer until just blended.

6.  Pour batter into either a buttered brownie pan or a buttered pie dish.

7. Bake 30-40 minutes.

8. Let brownies cool completely, then frost with some chocolate frosting for some extra chocolatey flavor.

9. Enjoy the chocolate goodness!!