Cream-Filled Chocolate Cupcakes

Cream-Filled Chocolate Cupcakes...a great everyday food recipe to try !

Ingredients
* For the Cupcakes:
* 16 tablespoons (2 sticks) unsalted butter, room temperature plus more for muffin tins
* ¾ cup unsweetened cocoa powder, plus more for muffin tins
* 2 cups all-purpose flour (spooned and leveled)
* 2 teaspoons baking soda
* ½ teaspoon salt
* 2 cups sugar
* 3 large eggs, room temperature
* 1 cup sour cream, room temperature
* For the Filling
* 1 ½ cups marshmallow crème (7.5-ounce jar)
* 8 tablespoons (1 stick) unsalted butter, roomtemperature

INSTRUCTIONS
1. Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin tins: dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating tins halfway through baking. Cool in tins, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow crème and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hallow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes. The everyday food recipe of cupcakes is ready.....enjoy it !

Blueberry Tart

Blueberry Tart...a great everyday food recipe to try !

Ingredients

* For the Crust:
* 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
* 1/3 cup sugar
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
* For the Filling:
* 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
* 2 tablespoons cornstarch
* 2 teaspoons finely grated lemon zest
* 3 tablespoon fresh lemon juice
* 2/3 cup sugar
* Pinch of salt

INSTRUCTIONS
1. Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
2. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides.
3. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork.
4. Bake until golden, 20 to 25 minutes; cool completely.
5. Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
6. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds.
7. Remove from heat. Stir in remaining 3 1/2 cups fresh berries.
8. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
9. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight. The everyday food recipe of blueberry tart is ready to serve...enjoy the tart...!

APPLE PIE RECIPES

APPLE PIE RECIPES ...a great everyday food recipes to try !

Ingredients:
* 1/4 cup all-purpose flour, spooned and leveled
* Basic Pie Dough, 2 disks
* 2 tablespoons fresh lemon juice, from 1 lemon
* 4 pounds apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
* 3/4 cup sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 2 tablespoons unsalted butter, cut into small pieces

INSTRUCTIONS
1. Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
2. Preheat oven to 450 degrees, with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid
stretching the dough, which will make it shrink during baking. Refrigerate.
3. Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
4. Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
5. With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
6. To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand (photo, below); continue around pie.
7. With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with
aluminum foil. Cool completely, at least 6 hours, before serving. The everyday food recipe is ready to serve...enjoy !