2 cups (about) bittersweet chocolate 1/2 cup cream 4 tablespoons Cayenne pepper, to taste 1 teaspoon ground Cinnamon In a double boiler, melt bittersweet chocolate pieces and cream together until smooth. Add cayenne pepper and cinnamon until combined. Put mixture in the refrigerator until cooled, then pipe onto completely cooled cupcakes. Per serving: 636 calories; … Continue Reading →
The Cayenne and Serrano Chili peppers are adjustable ingredients, so add them to taste. Recipe adapted from the cupcakeryblog. 2 cups all-purpose flour 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs, at room temperature 6 ounces unsweetened chocolate, … Continue Reading →
Lara Ferroni, author of “Real Snacks: Make Your Favorite Childhood Treats without All the Junk,” likes to grate a little sweet potato or yam into her tots. She also keeps the potato skin on to preserve more nutrients. Her recipe, adapted from Cooks Country magazine, calls for corn flour and ground millet flour; substitute whole-wheat … Continue Reading →
From Susan Russo at www.oneforthetable.com. 4 ears sweet corn 1/4 cup mayonnaise 1/2 teaspoon lime juice 1/8 teaspoon cayenne pepper or chili powder, plus extra for sprinkling Salt, to taste 2/3 cup crumbled Cotija anejo cheese (see note) Lime wedges Fresh finely chopped cilantro for optional garnish Soak corn (in husks) in cold water for … Continue Reading →
From America’s Test Kitchen. Salt 3/8 pound elbow macaroni (about 2 cups) 1 (12-ounce) can of 2 percent reduced-fat evaporated milk 2/3 cup of 2 percent low-fat milk 1/4 teaspoon dry mustard 1/8 teaspoon garlic powder or celery salt (optional) 1 pinch cayenne pepper 2 teaspoons cornstarch 8 ounces 50 percent light cheddar cheese, grated … Continue Reading →