Snickers Cupcakes

Ingredients

For the cupcakes:
½ cup cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. Salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature
For the caramel sauce:
8 tbsp. unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
¼ tsp. vanilla extract
Pinch of salt

For the filling:
24 fun-size Snickers bars, chopped

For the frosting:
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream

For garnish:
8 fun-size Snickers bars, chopped

Method
1.To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
2.In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  
3.Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  
4.Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
5.Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
6.To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat.  Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit.  It will look and smell like it’s on the verge of burning.  Remove from the heat and add the heavy cream.  Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt.  Let cool.  (This can be stored in the refrigerator for up to 2 weeks.)
7.To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.
8.To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat.
9.Drop a spoonful of the filling mixture into each cupcake.

Frosting
1.Add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  
2.Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
3.Transfer the frosting to a pastry bag fitted with a decorative tip.  Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.


Yield: 20 cupcakes

Baked Parmesan Seasoned Fries

Ingredients
  1/2 kg of medium russet potatoes (approx 3 medium potatoes)
  1 1/2 tbsp of Extra Virgin Olive Oil
  1/4 tsp Dried Thyme
  1/4 tsp Dried Oregano
  1/8 tsp Dried Rosemary
  1/4 tsp of Garlic Powder
  1/4 tsp of Old Bay Seasoning
  2 tbsp of Parmesan Style Grated Cheese


Method
1. Preheat oven to 425 centrigrade.
2. Wash and cut potatoes into 1/8ths. 
3. Place on a cookie sheet that has been lined with foil 
4. Mix all of the spices and the parmesan cheese in a small bowl. 
5. Place all of the potatoes into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. 
6. Seal the bag and shake until the potatoes are evenly coated.
7. Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
8. Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). 

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