September Overload

Ingredients:
For the Cupcakes:
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
2/3 cup sugar
2/3 cup brown sugar
2 extra large eggs, room temperature
2 tsp vanilla
1 cup buttermilk, shaken, room temperature
1/2 cup sour cream, room temperature
2 tbsp fresh brewed coffee
1 3/4 cup flour
1 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp kosher salt
For the Frosting:
1 1/2 sticks (3/4 cup) unsalted butter
1 (12 oz) can evaporated milk
1 1/4 cup brown sugar
4 extra large egg yolks
1 tsp vanilla
1/2 tsp almond extract
2 cups sweetened flaked coconut
1 cup blanched sliced almonds, toasted
1 cup chopped pecans
1/2 tsp kosher salt

Directions:
preheat oven to 350 and line muffin tins with paper liners (roughly 16 cupcakes)
in an electric mixer fitted with a paddle attachment cream the butter, sugar and brown sugar on medium-high speed for 5 minutes
scrape down the bowl
add eggs one at a time, then add vanilla
finally add the buttermilk, sour cream and coffee
in a separate bowl, sift the flour, cocoa powder, baking soda and salt
with mixer on low, add to the wet ingredients
scrape down and make sure the batter is well combined
using an ice cream scoop, scoop batter into the lined muffin tins and bake for 20-25 minutes
cool completely before frosting
for the frosting, melt the butter in a saucepan over medium heat
whisk in the evaporated milk, brown sugar and egg yolks
bring to a simmer, stirring constantly for about 15 minutes, until slightly thickened
take off the heat and stir in the vanilla and almond extract
add the coconut, almonds, pecans and salt
all to cool for about an hour
frost the cupcakes

Ingredients:
1 cup quinoa
2 cups vegetable broth
2 tsp olive oil
4 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes
1/2 tsp kosher salt
ground pepper
1/2 cup grated parmesan cheese
1 cup chopped spinach
1 tsp basil or 4 tbsp chopped fresh basil
1/2 cup shredded mozza cheese
4 large red peppers, cut in half, seeds removed
more cheese for on top

Directions:
cooked the quinoa in the vegetable broth – bring to a boil and then reduce heat to low, cover and cook around 15 minutes – let stand 5 minutes
preheat oven to 350 degrees
in a big bowl, mix quinoa with the rest of the ingredients
place the cut peppers in a baking dish
fill each pepper with roughly 1/2 cup of filling
sprinkle with cheese
cover with foil and bake for 50 minutes or until soft

Ingredients:
3 cups shredded chicken
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 tbsp finely chopped red onion
2 tbsp light mayonnaise
2 1/2 tbsp Frank’s Red Hot Sauce
pinch of cayenne pepper
8 slices bread
8-16 thin sliced tomatoes
8 slices pepper Jack cheese

Directions:
- mix together in a large bowl the chicken, carrots, celery, onion, mayo, hot sauce and cayenne pepper
on a parchment lined baking sheet, spread out the bread (use margarine if you would like on the bread)
place tomatoes on if you are using them
using a 1/3 cup scoop, scoop out the chicken onto the bread and smooth out evenly
cover with cheese slice
broil and serve