Mini Mocha Cupcakes – Simple and Delicious

Thursday night.  Time to spend some time in the kitchen.  Cupcakes sounded like a plan.  How about Mini Mocha Cupcakes?  Why not.  Who doesn’t love coffee and chocolate?

Mini Mocha Cupcakes

January 008


1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup espresso, cooled


Preheat oven 350 degrees and line 12 cup muffin pan with paper liners.

1.  Whisk flour, baking powder and salt in medium bowl.  Set aside.
2.  With electric mixer or in stand up mixer, beat butter on medium high speed until creamy.  About 1 minute.
3.  Add sugar and beat until creamy, about 4 more minutes.
4.  Beat in eggs, one at a time, then 2 teaspoons extract.
5.  Beat in flour mixture in three batches on low speed, alternating with 1/2 cup milk with 1/4 cup espresso.  When all blended mix on medium high speed until just combined.
6.  Divide the batter among the muffin cups.  Bake until the tops spring back, 15 minutes.  7. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.

Chocolate Frosting


1 stick softened butter
2 cups confectioners sugar
4 ounces melted semisweet chocolate
2 Tablespoons cocoa
2 Tablespoons milk
1 teaspoon vanilla
1 Tablespoon instant espresso powder


Combine all ingredients in food processor and mix until smooth.  Voila, frosting!!

Frost the cupcakes and ENJOY!

Chili & Coffee Rubbed Steaks

This was a great rub.  Give it a try!  As always, simple and delicious.


Chili and Coffee Rubbed Steaks

1 1/2 tablespoons cumin
1/4 cup freshly ground coffee (Martin2 and I walked to Starbucks and picked out a bold Italian Roast, got a Turkish grind and that worked perfectly)
1 1/2 Tablespoons chili powder
1 1/2 teaspoons ground cinnamon
1 Tablespoon kosher salt
1 1/2 Tablespoon coarse ground pepper
1-1 1/2#  flank steak (or whatever steak you desire)


1.  Mix all dry ingredients together.
2.  Blot the steaks dry.  Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
3.  Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare.
4.  Transfer the steaks to a cutting board and let rest 15 minutes before slicing. YUMMY!

Cinnamon Streusel Coffee Cake

May 2014 update;  Baked this cake tonight.  I popped over at the Martin’s this morning and Martin2 mentioned coffee cake.  That got me thinking about how much I love coffee cake.  Had to make it for tomorrow morning to enjoy with a nice, strong cup of coffee!!  Martin requested glaze so I topped it with that this time around.  I couldn’t wait for tomorrow so I tried a piece tonight.  This was simple and incredible DELICIOUS!

I bought a bundt cake pan earlier this month.  I am going to try a different bundt cake each month.  I baked Martin his Chocolate Bundt Cake for his birthday.  I wanted to try a coffee cake to see how it would turn out.  Eric, Rachel, Kent, Kyle and I each had a piece (or two, or three) and really enjoyed it.  Here is the recipe:

Cinnamon Streusel Coffee Cake

May 2014 003With orMay 2014 002Without Glaze.  It is delicious either way!!


Streusel Topping:

1 cup flour
1 cup firmly packed light brown sugar
1 Tablespoon Cinnamon
1/2 cup COLD butter, cut into chunks
1 cup chopped nuts (optional and I did not use)


2/3 cup softened butter
2 cups sugar
2/3 cup sour cream
4 eggs
1 Tablespoon vanilla extract
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon baking soda


1 1/2 cup confectioners sugar
1-2 Tablespoons milk
Whisk above ingredients together.  It is that simple!


1.  Preheat oven to 325 degrees.  For the streusel topping, mix flour, brown sugar and cinnamon in medium bowl.  Cut in cold butter with pastry blender or 2 knives until coarse crumbs.  (I used my food processor for this step and it worked great.)

2.  For the Cake, beat softened butter, granulated sugar and sour cream in stand up mixer at medium speed until light and fluffy.  Add eggs, 1 at a time, beating well after each addition.  Mix in vanilla. Gradually beat in flour, cinnamon and baking soda on low speed until well blended. ( You could also use an electric mixer or beat by hand.)

3.  Spoon 1/2 of the streusel topping into greased and floured 12 cup bundt pan.  Spoon 1/2 of the batter over top.  Repeat layers ending with streusel on top.

4.  Bake 1 hour or until toothpick comes out clean.  Cool in pan for 10 minutes.  Removed from pan.  You can sprinkle confectioner’s sugar on top or a vanilla glaze.  (If you use glaze, drizzle over top of cake.)

When I first made this cake in January 2012 I checked with Eric and Rachel to see if I should add a glaze or sugar on top.  We agreed to leave it just as it came out of the oven.  They both loved this cake and will definitely be happy to see I have made it again when they come over tomorrow for dinner.

This bundt cake really was Simple and very Delicious!


Tiramisu for Pizza Friday

For our Pizza Friday this week we had quite the spread;   salmon pizza, purple pig pizza, cheese pizza, Canadian bacon pizza, fruit pizza and TIRAMISU!  The tiramisu was enjoyed by all and gone in minutes.  I will be making another one for Sunday this week.  Instead of using a 9×13 glass dish I used a 9×9 inch glass baking dish.  Honestly, I thought the 13×9 dish would be too big and I would have too much left over.  I guess I was wrong on that one!!   (I can be wrong once in awhile.)  😉  Everything I made was Simple and Delicous, as always!

(Recipe is from America’s Test Kitchen)

420 014


2 1/2 cups strong black coffee, room temperature
1 1/2 Tablespoons instant espresso powder
9 Tablespoon dark rum (I used 7 Tablespoons)
6 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1 1/2 pounds mascarpone cheese (Did you know mascarpone cheese is really heavy cream?)
3/4 cup heavy cream (cold)
14 ounces ladyfingers (42-60, depending on size)
3 1/2 Tablespoons cocoa, preferable Dutch processed (I used Ghiaradelli naturally unsweetened)
1/4 cup semisweet or bittersweet chocolate, grated (optional) (I used bittersweet grated chocolate on ours)


1.  Stir coffee and espresso and 5 Tablespoons rum (I used 4) in wide bowl or baking dish until espresso dissolves.  Set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined.  Add sugar and salt and beat at medium high speed until pale yellow, 1-2 minutes.  Scrape down the bowl with rubber spatula once or twice.  Add remaining 4 Tablespoons rum (I used 3 Tablespoons) and beat at medium speed until combined.  Scrape bowl.  Add mascarpone and beat at medium speed until no lumps remain, 30-45 seconds, scraping down bowl once or twice.  Transfer to large bowl and set aside.
3.  In now empty mixer bowl (no need to clean bowl) But I did 🙂  with whisk attachment beat cream at medium speed until frothy, about 1 minute. Increase speed to high and continue to beat until cream holds stiff peaks, 1-2 minutes longer.  Using rubber spatula, fold one third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain.  Set mascarpone mixture aside.
4.  Working ONE AT A TIME, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13×9 inch glass or ceramic baking dish.  DO NOT submerge ladyfingers in coffee mixture; entire process should take not more than 1-2 seconds for each cookie.  Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.more tiramisu 002
5.  Spread half of mascarpone mixture over ladyfingers, use rubber spatula to spread mixture to sides and into corners of dish and smooth surface.  more tiramisu 005Place 2 Tablespoons of cocoa in fine mesh strainer and dust cocoa over mascarpone.more tiramisu 003
6.  Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining cocoa.  Wipe edges of dish with dry papertowel.  Cover with plastic wrap and refrigerate 6-24 hours. Sprinkle with grated chocolate, if using (why wouldn’t you?); cut into pieces and serve chilled.