Re: Happy Thanksgiving!

On Fri, 28 Nov 2003 20:21:18 +0000, Herself <[EMAIL PROTECTED]> wrote:
> 
> People here just keep saying "Just use regular salt?  I mean, what makes
> it kosher anyway?"  Argh.  Himself brought back coarse kosher salt...I
> have a friend who is bringing back fine for me too :-).

       LOL...  My friend in Japan brines a lot, which is where most of
her bulk salt usage goes, I think.  I haven't gotten into that so much
yet, but it sounds interesting.

> He did bring back Ghiradelli (and two bags of the double chocolate
> chips).  Our problem is that we have to find c chips that are non-dairy
> (Nestle has dairy in it).  Most generics are okay.

        That's interesting, I didn't realize that!  Now I'm curious
and will have to check the back of Aldi's chocolate chips.
 
>> Ariane, who's making devil's food cupcakes with cream cheese/chocolate
>> chip filling for her sister's birthday 
> 
> Ooooo....recipe?  I have tofu cream cheese that works well....

     Sure thing.  These were a big hit even with my brother, who has
expressed doubt of my baking skills on many occasions.  <g>  I
followed the recipe exactly except for shorter baking time, because
our oven runs a little on the hot side.  I couldn't seem to make the
chocolate batter stretch to 24 cupcakes, though... I end up with 18,
and LOTS of cream cheese filling per cupcake, about 1 Tbsp. each.  It
looks like it might be too much, but it turned out all right for me
both times I've made it.  :)

Ariane

Black Bottom Cupcakes
posted by Cathy Wells to rec.food.cooking

8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 6 ounce package chocolate chips

1-1/2 cups flour
1 teaspoon baking soda
1/3 cup oil
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla

Beat cream cheese with 1/3 cup sugar, 1 egg and salt until well
blended. Stir in chocolate chips. Set aside.

In separate bowl, place in order - flour, baking soda, sugar, cocoa,
salt, oil, water, vinegar and vanilla. Mix until well blended.

Grease muffin tins, or use foil muffin tin liners. Fill each tin or
cup halfway to top with chocolate batter. Place one spoonful cream
cheese mixture in center of batter. Bake in 350 degree oven 25-30
minutes.  Makes approximately 24 cupcakes.

Here's another way I bake them sometimes: pour chocolate batter into
greased 8" square pan, and drop spoonfuls of cream cheese mixture on
top in a row pattern (16 to 20 spoonfuls). Bake at 350 for 25-30
minutes.