Baby Portobello Saute with Feta Cheese

Looking to expand your side dish repertoire?  Here's a fabulous fall and winter accompaniment for your entrees, which just happens to be very easy and healthy too!  It would go great with beef or chicken entrees and creamy pasta dishes also.  This portobello saute is so good, it's hard to stop eating it...but that's okay, because it's so low in calories!

                                      So Good and So Good For You...

                                               It's All In The Prep!                                                                  
                                         

Inspired by recipe for Mushroom Medley by Jenny McGlown, R.D. L.D., CDE, Atlanta, GA

Approx. 2-3 large servings

Ingredients

• 1 TB extra virgin olive oil
• 1 TB water
• 1 tsp. minced garlic
• 1/2 c. diced red onion (about 1/2 onion)
• 1 (8 oz.) pkg. fresh, baby portobello mushrooms, cleaned* and sliced
• 2/3 c. cleaned & diced tomato on the vine (about 1 medium tomato)
• 2 slices crumbled, cooked bacon (I use turkey bacon)
• 1/4 c. low-fat feta cheese
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

*Tip
Clean the mushrooms by wiping with a damp paper towel or dry mushroom brush--do not wash.

Directions

1. In a large frying pan, saute the garlic and onion in the olive oil and water over medium heat until tender.
2. Add the baby portobello slices and tomato and simmer over medium heat for 6 minutes, stirring occasionally.
3. Turn the burner off and stir in the bacon, feta cheese, salt and pepper.
4. Serve warm.  Leftovers can be refrigerated and reheated on the stove over medium-low heat.

If you've got some hungry diners, they'll enjoy it so much, you just might want to double the recipe!

Printable Recipe

Thought you might enjoy this update of my, now 14 and 1/2 mo. old, granddaughter with her dad (my son-in-law).  Her mom likes to plant a bow on a sprig of what they refer to as her Conan O'Brien hair!

                                   Loving That Wind Against My Face!

                                                Happy Fall Y'All!

Not Just White Chicken Chili!

I adapted this easy and delicious white chicken chili from a recipe which I requested from my friend Trudy.  She has been sharing her marvelous white chicken chili with me for some time.  This is my exception to no beans in chili...it just wouldn't be complete without them!  It has a little kick, which is accentuated with the addition of shredded pepper jack cheese.  As a bonus, I discovered that, by just stirring in sour cream, it makes a fantastic cold dip!  So, this is not just a recipe for white chicken chili...you can use it to make chicken chili dip too!

Trudy advised that she always doubles the recipe to share with friends and that it freezes well too.  She suggested adding more chicken broth if the chili gets too thick.

This is a wonderful recipe for stretching your meals by using any leftover rotisserie, baked chicken or my So Simple, So Perfect, Crispy Roast Chicken.  Also, this is another dish that would be fantastic with my Dixie Girl Makes Yankee Cornbread!

                                               Warm and Creamy...

                                            And Oh, So Satisfying!


As adapted from Jess Gordon's recipe, White Chicken Chili, as published in Atlanta Home Improvement magazine 2/07

Approximately 4-6 servings

Ingredients

• 1 c. diced onion--approx. 1 medium (white, yellow or red--frozen diced onion okay)
• 2 TB canola oil
• 3 TB all-purpose flour
• 1 & 1/2 cans (4 oz. ea.) diced mild green chiles (approx. 1/2 c. + 1 TB drained & packed--can freeze leftover green chiles)
  
• 1 TB ground cumin
• 4 c. chicken broth
• 2 cans (15.5 oz. ea.) great northern beans, drained
• 1 c. cooked & medium-chopped chicken breast (approx. 1 large chicken breast)*
• 1/8 tsp. freshly ground black pepper (or ground white pepper, if you like)

Garnishes and Sides

• sliced avocado 
• sour cream
• shredded pepper jack cheese
• tortilla chips of your choice (lime-flavored tortilla chips are really good with this chili.)
• my Dixie Girl Makes Yankee Cornbread

*Tip
This is a great recipe to use rotisserie chicken from the store--or leftover baked chicken or My So Simple, So Perfect, Crispy Roast Chicken.  

Directions

1. In an approx. 4 qt. cooking pot, saute the onion in the oil on medium heat, stirring frequently, until tender.  Add the flour, green chiles and cumin. Mix into a thick paste, or roux.  
2. Whisk in the chicken broth until the roux is thoroughly incorporated.  Stir in the beans.  Increase the heat to medium high and bring the chili to a boil.  
3. Reduce the heat to simmer and cook, stirring occasionally, until thickened.  Stir in the chicken and pepper and simmer until heated throughout.
4. The chili can be kept warm in a crock pot until serving.  Freezes well.

Chicken Chili Dip

Add 1/2 c. sour cream to 4 c. of the cooked chili and refrigerate. Garnish with a dash of ground paprika and a sprig of parsley or cilantro (if you like).  Serve cold or room temperature with tortilla chips for dipping.

With the cold weather kicking in, you'll find this simple and delectable white chicken chili very comforting...enjoy!

Printable Recipe

Baked Beef Brisket with Gems of Fruit

On Rosh Hashanah, it's customary to enjoy sweet dishes in hopes of a sweet year.  This Rosh Hashanah, we enjoyed this baked brisket with a sauce full of sweet, dried gems of fruit.  This brisket is a delightful variation on the traditional baked brisket.  It makes a beautiful presentation for guests and is surprisingly easy to prepare for family.  You can bake the brisket the day before and finish off the dish with the sauce the next day.

My husband was very serious about how his brisket was carved and would always take issue with a restaurant that didn't slice it properly.  He was right....if it's not sliced against the grain, it becomes stringy and a whole different piece of meat that isn't nearly as good as when it's properly cut.

                                              Perfectly Sliced...

                        

                                             How Sweet It Is!

Adapted from Atlanta Caterer Annette Marcus' recipe, Jeweled Beef Brisket, as published in the AJC 9/15/09

Serves approx. 6

Ingredients

The Brisket

• 3 lbs. flat cut beef brisket, butcher trimmed
• 4 TB dry onion soup mix (one 1 oz. envelope)
• non-stick cooking spray  
• 2 c. warm water

The Sauce with Gems of Fruit

• 1 tsp. Worcestershire sauce
• 1/4 tsp. ground ginger
• 3 TB firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1 tsp. freshly ground black pepper
• 3 TB grated lemon rind (takes about 2 or 3 lemons--reserve 1/2 of a lemon for juice)
• 1/3 c. honey (I use whipped clover honey--fancy pure white honey--Kroger has a good price on their brand)*
• 3 TB orange marmalade*
• 1 TB lemon juice (about 1/2 lemon)
• 1 TB brandy (or 1/2 tsp. brandy extract)
• 1 (12 oz.) can or bottle of beer
• 1 c. (6 oz.) dried, pitted plums
• 1 c. (6 oz.) dried apricots
• 1 c. (about 1 oz.) dried apples

The Garnish

• Sprigs of either rosemary, oregano, thyme, parsley or similar fresh herbs

*Tip
For easier release, wet your measuring utensils with cold water before measuring sticky ingredients such as honey or marmalade.


Directions

The Brisket

1. Preheat the oven to 350º.
2. Pat the brisket dry with a paper towel on both sides.  Lay the meat onto an 18" x 24" sheet of heavy-duty aluminum foil, fat side down, and sprinkle with the soup mix.  Bring the foil up around the brisket and wrap in a tight package.
3. Coat the inside of a roasting pan with the cooking spray.  Pour the warm water into the pan and place the brisket package into the pan.  Cover the pan tightly with the lid to the roaster or a sheet of heavy-duty aluminum foil.  Bake for 3 hours or until a meat fork slides easily in and out of the meat.  Remove the brisket from the oven.
4. Transfer the hot brisket package from the roaster onto a shallow baking pan with sides. Carefully open the package, as steam will escape, and remove the brisket to a large, shallow container and let it rest.  
5. Pour accumulated natural gravy into a large measuring cup and cover.  Chill the gravy in the refrigerator so the fat will rise to the top.  Cover the brisket and chill in the refrigerator also.  For best results, keep the brisket and the gravy overnight in the refrigerator.  Otherwise, let the meat cool completely in the refrigerator before carving.

The Sauce with Gems of Fruit

In a medium bowl, whisk together the Worcestershire sauce, ginger, brown sugar, cinnamon, pepper, lemon rind, honey, marmalade, lemon juice and brandy.  Stir in the beer.  Gently fold in the dried plums, apricots and apples.  Set aside.

Return To The Brisket

1. Preheat the oven to 350º.
2. Remove the natural gravy from the refrigerator and discard the fat that has risen to the top.  Set aside.
3. Transfer the brisket onto a carving board.  Slice the brisket against the grain into desired thickness, keeping the original shape of the brisket best as possible. (Carving brisket against the grain is very important.  For cutting ease and uniformity of slices, I prefer using an electric carving knife, and I like to carve the meat into about 1/4" thick slices.)
4. Using a large spatula in each hand, and maintaining the brisket's original shape best as possible, carefully lift the carved brisket and place it into a small roasting pan.  Pour the sauce with the gems of fruit and one cup of the natural gravy over the meat.  Cover the pan tightly with the lid or a sheet of heavy-duty aluminum foil.
5. Place the brisket in the oven and bake for 45 minutes to 1 hour, or until thoroughly heated.
6. Remove the brisket from the oven.  Lift the meat from the roaster, here again, keeping it's original shape best as possible, and place it onto a serving platter.  With a slotted spoon, scatter the fruit over the brisket and cover with the sauce from the pan, reserving some of the sauce to serve on the side.  Garnish the platter with your choice of fresh herbs.

I wish those of you who celebrate Rosh Hashanah a very Happy New Year...L'Shanah Tovah!  Sorry I didn't get this post up in time for your Rosh Hashanah dinner...maybe you'll try it next year.  It's so good, it still makes a great fall and winter dish and definitely a wonderful company dish..so why wait!  Enjoy!

Printable Recipe

Chili with Character ~ No Beans or Beans and Tailgates!

Football season is here and that means tailgating...you need some chili with character!  With terrific seasoning and coarsely chopped vegetables, this chili is full of character and the best I've ever had!  I've adapted this recipe from one introduced to me by my daughter a while back.  (She has a propensity for recognizing a good recipe when she sees one!)  I've cut the original recipe in half for family meals; but if you want to make it for a tailgate or large crowd, just double it.

My family is accustomed to an all-beef chili, so I didn't use beans or sausage.  However, if you would like to add Italian sausage or chili beans, just check out the original recipe:  Boilermaker Tailgate Chili allrecipes.com.  I also exchanged the green chile peppers (click here for the different varieties and heat of green chile peppers) for jalapeno, which gives the chili just enough bite for most people without being too spicy.  In other words, you can just make this chili your own!  (Keep it easy and use your food processor for the vegetables.) 

Prepare the chili on the weekend, and you can enjoy it throughout the week for lunch or dinner. You could double the recipe for a tailgate, or double and freeze half of it for another family meal later!  For even more fun, add my Dixie Girl Makes Yankee Cornbread (which freezes well also)!

                                           I'll Just Sneak A Little...

                                         Before That Tailgate!
Serves 6

Ingredients

• 1 lb. ground beef chuck (or lean ground beef--chuck will offer the most flavor)
• 1 medium-large yellow onion, diced
• 1 (28 oz.) can premium diced tomatoes with juice
• 3 oz. (1/2 of a 6 oz. can) premium tomato paste (hint: freeze by the TB leftover tomato paste)
• 2 stalks celery, cleaned & coarsely chopped
• 1 green bell pepper, cleaned, cored, seeded & coarsely chopped
• 1 red bell pepper, cleaned, cored, seeded & coarsely chopped
• 1 small jalapeno, cleaned, cored, seeded & minced
• 1/2 TB bacon bits
• 2 cubes beef bouillon
• 1/4 c. beer
• 1/8 c. chili powder
• 1/2 TB Worcestershire sauce
• 1/2 TB minced garlic
• 1/2 TB dried oregano
• 1 tsp. ground cumin
• 1 tsp. hot pepper sauce (e.g. Tabasco™ sauce)
• 1/2 tsp. dried basil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/2 tsp. sugar

Suggested Garnishes and Sides

• shredded Cheddar or Cheddar/Colby cheese
• sour cream
• sliced avocado
• tortilla chips 
• My Dixie Girl Makes Yankee Cornbread

Directions

1. Over medium-high heat, in a 4 qt. or larger stock pot, brown the ground beef with the onion, breaking up the beef with a wooden spoon as you go.  Drain any excess grease. (With the lean ground beef, if there's any fat at all, you may want to keep it for flavor.)
2. Stir in the diced tomatoes and tomato paste.  Add the celery, green and red bell peppers, jalapeno, bacon bits, bouillon and beer.  Season with the remaining ingredients.  Stir to blend, cover and simmer over low heat for at least 2 hours, stirring occasionally.  
3. Adjust the salt, pepper and chili powder to taste (I like the recipe just as it is!).  The longer the chili simmers, the better it will taste.  Enjoy hot...refrigerate leftovers; freezes well.

When you're not tailgating, do you let everyone just dish their chili from the stove, or dish it for them in bowls?  Or do you place it on the table, or serve it on a buffet?  However you serve your chili, everyone will have fun choosing their favorite goodies from garnishes and sides served in individual dishes. (A lazy susan would be nice for this.)

By the way, do you enjoy your chili on nachos, a salad, a hot dog, or a baked potato?  Or like me:  Just give me a big bowl of chili...

                                              With All The Goodies...

                                            And I'm A Happy Chick!

Printable Recipe

Can-Do Baked Whole-Grain Apple Doughnuts/Muffins with Apple Glaze

You know by now that for recipes, I unabashedly peruse not only cookbooks, but magazines and newspapers as well.  I always remind you to keep an open mind, as some of my best recipes have been inspired by these publications. I've adapted this recipe from the Fall/2011 Publix magazine "Family Style"...it's been on my to-make list all this time.  It drew my attention because it looked like a healthy recipe to try in the unused doughnut-pan set, which was a gift from my daughter to her dad.

Referring to them as "do-nots", I've always avoided eating doughnuts like the plague! I can only tell you that I wish I'd tried this recipe sooner and that I'm now excited to keep trying doughnut recipes in the non-stick pans! These easy and healthy baked whole-grain apple doughnuts are surprisingly moist, light and tender.  Absorbing the marvelous apple glaze, these not-so-typical doughnuts are simply super good! 

                                          "Yes Virginia" There Are...

                                             Can-Do Doughnuts!                  

Makes 6 doughnuts

Ingredients

The Doughnuts

• 3/4 c. whole-wheat pastry flour (or...what I used:  1/2 c. all-purpose flour & 1/4 c. whole-wheat flour)
• 1/4 c. ground flaxseed meal (milled flaxseed)
• 1/4 c. granulated white sugar
• 1 tsp. apple pie spice (or...what I used: 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/8 tsp. ground allspice & a dash of ground ginger)
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 TB salted butter, chilled, cut into cubes
• 1/3 c. buttermilk (see my Morning Muffins w/Bran & Raspberries for the buttermilk blend I use as a substitute for buttermilk, because it has a better shelf life...follow directions on the can for how much you need.)
• 1/4 c. plain or vanilla yogurt--99% fat free, 2%, or full fat--(I used vanilla, 99% fat-free yogurt)
• 1 large egg (room temperature), slightly beaten
• 1 tsp. pure vanilla extract
• 1 medium Granny Smith apple, peeled, cored and finely chopped (about 3/4 c.)
• butter-flavored non-stick cooking spray

The Glaze

• 3/4 c. powdered sugar
• 1/4 tsp. ground cinnamon
• 2 TB apple juice

Directions

The Doughnuts

1. In a large bowl, whisk together well the flour, flaxseed meal, sugar, apple pie spice, baking powder, salt and baking soda.  With a pastry blender or fork, cut in the butter until the size of small peas.
2. In a small bowl, whisk together the buttermilk, yogurt, egg and vanilla until well combined.  Make a well in the center of the dry ingredients and add the wet ingredients just until combined (don't overmix).  Gently fold in the chopped apple.
3. Coat a six-cup, standard, non-stick doughnut pan with the cooking spray.  Using a teaspoon, equally distribute the batter into the pan*.  Lightly drop the pan on the counter to spread the batter evenly.  Cover the pan tightly with plastic wrap and refrigerate for 1 hour.
4. After the first 45 minutes of refrigeration, Preheat The Oven to 350º.
5. After the doughnuts have been refrigerated for a full hour, remove from the refrigerator.  Bake for 13 to 15 minutes; or until lightly golden brown, the doughnuts spring back when gently pressed with your finger and an inserted toothpick comes out clean. (Mine were done in 13 minutes.)
6. Cool the doughnuts in the pan on a wire rack for at least 1 hour or overnight.  The doughnuts will be very tender, so handle carefully:  If necessary, run a very thin-bladed knife around the edges of the doughnuts and cup them with a plastic spoon to loosen.  Invert onto another wire rack with wax paper underneath. 

*The original recipe directed to use a pastry bag with a 1/2" round tip to fill the pan.  I knew better, but followed these directions.  The flaxseed stuck to the bag; and it was altogether a messy, more time-consuming experience.  Grant you, my bag is a traditional cloth pastry bag; maybe if I'd used a disposable bag, I would have been happier with the directed technique. In conclusion, I would discourage using a pastry bag for this recipe unless you're making a large quantity...and then, use a disposable bag.

The Muffins

All directions remain the same as for the doughnuts; except, using the cooking spray, coat a standard muffin pan with six/ea. 2 1/2" cups.  With a large, scooped cooking spoon, divide the batter evenly between the cups.  (I've adapted these directions from the original recipe. Although I've not yet used this recipe for muffins, I'm sure they would be great!)

The Glaze

Whisk together the powdered sugar and cinnamon; and then, whisk in the apple juice.  Using a plastic spoon, carefully add the glaze to the doughnuts or muffins...then, spread the glaze with the back of the spoon.

Because these doughnuts have apple in them, I suggest you refrigerate any left over after a couple of days.

Enjoy these doughnuts guilt free; because not only are they healthy and delicious, they're very satisfying... therefore, you will not be tempted to eat too many at once!

I have not, to date, provided any nutritional facts for any of my recipes; but I thought you would appreciate these facts, as they were included in the original recipe:

Per Serving:  221 cal., 7 g total fat (3 g sat. fat) 47 mg chol., 368 mg sodium, 39 g carb., 3 g dietary fiber, 5 g protein.

Printable Recipe

Chocolate Cupcakes with Cherry Butter Cream Filling & Frosting ~ Directions For Chocolate Pound Cake Included!

It's chocolate and cherries!   It all started with a jar of McCutcheon's amazing cherry butter...My son, who loves cherries, introduced me to it at a wonderful brunch he prepared for this past Mother's Day, and I became completely hooked!  He discovered this lovely cherry butter at a local farmers' market.  It's made from red and black cherries, and the ingredients include pure vanilla extract.  Because I was just dying to pair it with something chocolate, I created a very easy cherry butter cream filling and frosting for these tender and delicious, chocolate cupcakes.  I experimented with more than one batch of frosting:  I added almond extract to one batch; and although my son loved this frosting, I decided I liked the first frosting I made in which I added no extra flavorings.  With the almond extract in the cake batter, you just don't need it in the frosting.  I didn't add vanilla because it was in the cherry butter.  All the flavoring you need for the frosting is in this fantastic cherry butter!

I've adapted the recipe for the cake portion from a chocolate pound cake recipe which was in the cookbook that accompanied my KitchenAid mixer.  I don't have a date on this cookbook.  Now, don't laugh, but it's probably from the 70's.  (Are you starting to put my age together?) When my children were small, I made all my breads, in addition to lots of other baked goods, from scratch with my KitchenAid mixer.  Never mind that my husband was sneaking store-bought white bread to my children while I tried to make wholesome breads for them!  I digress...anyway, years ago, the local KitchenAid repairman (do they still have them?) said he'd never seen anyone almost burn up a KitchenAid motor!  My one and only KitchenAid is like the old Timex slogan:  "It takes a licking" (pun intended) "and keeps on ticking"!

                                           Chocolate and Cherries...

                                              Just Meant To Be!

Makes 36 cupcakes

Ingredients

The Cupcakes

• 36 ea. standard-size cupcake papers*
• 3 c. sifted all-purpose flour--I use White Lily
• 1 c. cocoa
• 1/8 tsp. ground mace spice
• 3 tsp. baking powder
• 1 tsp. salt
•  3 c. sugar
• 1 c. (2 sticks) salted butter, room temperature, cut into 1/4 c. portions
• 1 1/2 c. milk (whole or 2%)
• 3 large eggs
• 1/4 c. evaporated milk
• 2 tsp. pure vanilla extract
• 1 tsp. pure almond extract

The Frosting

• 2 lb. powdered sugar
• 1 c. (2 sticks) salted butter, room temperature
• 1/2 c. jarred cherry butter--I used McCutcheon's  (This frosting may also be good with a jarred raspberry or strawberry butter, if you'd like to try one of these.)
  
• 1 tsp. evaporated milk

The creamy cherry frosting carries through to the middle of this luscious chocolate cupcake!

                                              Tantalizing Reveal...
                             

                                              Of Pure Pleasure!               

      

Directions

The Cupcakes

1. *Line standard-size cupcake pans with the cupcake papers. (If you're using papers with a pattern and/or color you would like to be visible, these kind of papers generally don't show well on baked chocolate cupcakes.  So, just bake the cupcakes first in some inexpensive plain papers. After the cupcakes are completely cooled, cored and frosted, remove the plain papers...then just place the cupcakes in the pretty papers before you serve.)
2. Mix all the dry ingredients, but the sugar, with a fork in a large bowl.  Sift the dry ingredient mixture alternately with the sugar into a large mixer bowl.  Make a well in the center and add the butter and whole or 2% milk.  Mix well on the lowest speed of your mixer.  Stop and scrap the bowl.  Turn the mixer to medium high speed (6 on a KitchenAid mixer) and beat 5 minutes.  Stop and scrape the bowl again.
3. Preheat the oven to 350º.
4. Turn the mixer back to the lowest speed and add the eggs one at a time, beating 15 seconds after each addition.  Add the evaporated milk, vanilla and almond extracts.  Turn the mixer to medium speed (4 on a KitchenAid mixer) and beat the batter 15 seconds more.
5. Using a large, scooped cooking spoon, fill the paper-lined cupcake pans about two-thirds (or 1/3 c.) full of batter, per cupcake.  For even baking, equally distribute the mixture by adding or subtracting batter to each cupcake with a teaspoon.  Lightly tap your pans to spread the mixture evenly.  For easier clean up after baking, wipe any extra batter that spills onto the pans as you fill them.
6. Bake about 22 minutes, or until a toothpick inserted into the middle of a couple of cupcakes comes out clean and the cakes spring back when lightly touched with the finger.
7. Cool the cupcakes about 10 minutes in the pans...then carefully lift them individually with your fingers from the pans and finish cooling on racks, away from drafts.

For a Chocolate Pound Cake:  Preheat the oven to 325º.  Line a 10" removable tube pan with wax paper (See my Very Happy Birthday Pound Cake with directions on lining a removable tube pan with wax paper.) and spray the whole pan, including the tube, well with a non-stick butter cooking spray. (You don't want any white residue on a chocolate cake, so don't use a baking spray or butter and flour to grease the pan...also, dusting the pan with cocoa is not necessary.) Lay a sheet of aluminum foil on the rack below the one you will bake the cake on just in case the tube pan leaks a little grease. Pour the batter into the tube pan and bake for 1 hr. and 40-50 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched with the finger.  Cover with a clean dish towel and cool completely overnight.  When you remove the cake from the pan, do not invert:  lift by the tube from the pan.  If you elect to frost with the cherry frosting, use half of the recipe.)


Coring The Cupcakes

1. Line a cookie sheet with wax paper to hold the cake you core from the cupcakes.  (You can save these for extra bites or serve with little swirls of frosting in individual small paper cups...these would freeze very well.)
2. Using a cupcake plunger (I used Chicago Metallic's which I found in store at Bed Bath & Beyond), hold each cupcake firmly without squeezing and center the plunger over the cupcake.  Holding the ruffled edges of the plunger, push the plunger carefully down into the cupcake, about 1/4 of the way of the plunger (before the first line).  Holding the plunger with one hand and the cupcake in the other, twist in opposite directions as you separate the core from the cupcake.  To release the core, press down on the spring. Wipe the plunger with a paper towel in between cupcakes.  (The directions that accompany the plunger are pretty good...I just don't push the plunger as far down as they suggest.)           

The Frosting

1. If you have one, add a mixer shield to your mixer to avoid the powdered sugar from flying (or cover the top of the mixer with a clean dish towel).
2. Beat the powdered sugar with the butter; then beat in the cherry butter and the evaporated milk until well incorporated and creamy.
3. Using a pastry bag with a large star tip (I used the bag and star tip from Ateco No. 1465 Pastry Set), fill each cupcake with the frosting: starting with the center, build to the top and using a swirl pattern, cover the top of the cupcake without going completely to the edges of the cake.  Store in the refrigerator until ready to serve.

This frosting would also be great on my Fudgy Classic Brownies or as a filling in my Brownie Sandwich-Cookie Cake!  Use 1/4 of the cherry frosting recipe for the brownies and 1/2 of the recipe for the sandwich-cookie cake. Enjoy!

Printable Recipe 

Disclosure:  I have not communicated regarding endorsement with any of the brands referred to in this post.  I mentioned them because I have enjoyed their products.

Thought you would enjoy this photo taken of my precious granddaughter at her first birthday party which was held this past weekend.  She managed to look beautiful even though she was very sick. 

                                       Happy Birthday Precious...

                                Bon Bon Loves You Very Cherry Much!