enjoy

It's that time of year when I pop in every now and then with a cookie recipe...and that's about it.
There is just too much to enjoy right now.....and I'm really trying to soak it all in.
I start school in just a few weeks.......eeeek!
I know life will get crazy and busy and just be.....different.
So I'm focusing on the extra time that I have right NOW.
I went snowboarding with friends last week,

Holiday Chocolate Flan Recipe

Hola Amigos: One of the best things about the Holiday season is food! Ham, Turkey, Pork, Rice the sides you name it, but what I really love is something I always bake no matter what right around this time, Flan! It's a typical dessert for Christmas and celebrations in many Latin American  countries and the best part is that is super easy to make.

This time I decided to try friend's recipe for chocolate flan that I knew it was going to be a hit since it combines the best of the best, chocolate cake and flan! yumm!!! It takes a little time in the oven, but at the end you get rewarded for your patience with the best dessert ever,  a spongy chocolate cake topped with smooth and sweet custard! oh boy!

Don't worry about perfection with this dessert! It's a rustic one, meant to be eaten in a few bites and believe me, it will!. Since it's a cake you can make it pretty for the few minutes it will be at the table with your favorite icing or whipped cream.

I also added more "manjar" or dulce de leche to mine..you can't never have enough of this good thing!
When slice it's just pretty and delicious, a bite of flan and a bite of chocolate cake! Nothing else to say, just enjoy the goodness.

Now tell me if this dessert is not the perfect holiday and festive ending to a great family meal? To my family is what we all look forward to have sometimes even stealing a slice before dinner is ready!

Do you have a family dish you bake or prepare for the holidays by popular demand, something that reminds you of your hometown, of your childhood or that your family just love when you make it every holiday? I would love to know!

Thank You for visiting the blog today! Hope you give my chocolate flan a try and enjoy it as much as we did! Remember my friends, everything tastes better with a Pinch of Love!

Besitos,

Lizy

Holiday Chocolate Flan 

Ingredients:

1 box Chocolate Cake of your choice

Eggs, Oil, Water needed to prepare the cake according to instructions on the box

5 Eggs

1 Cup Evaporated Milk

1 Cup Condensed Milk, divided

1 Cup Dulce de Leche

1 tsp Vanilla Extract

1 shot Kahlua (optional)

Directions:

Preheat oven at 350 F degrees.

Prepare the cake according the box instructions. Set aside. 
In a large bowl (I use my blender), add and mix well the eggs,  evaporated milk, condensed milk, vanilla and Kahlua.
Use half of the Dulce the Leche to coat a previously buttered baking dish (a 9 inch square or round). Pour the chocolate cake mix and then the flan mixture. Don't panic if at this moment you see the flan mixture sink to the bottom, that is a good thing! Cover the baking dish with aluminum foil and bake in a bath Marie for about 45 minutes or until a fork in the middle comes clean. Remove from oven.
Let it cool for a few minutes and place a plate upside down over the baking dish and turn the plate and baking dish over. 
Decorate if you want with chocolate icing, whip cream and the remaining 1/2 cup of dulce de leche. Enjoy!

Prep Time: 10 minutes                                       Cook Time: 45 minutes                   Serves 8

Sharing my Sweet festive Flan at these Fabulous Parties:

A saffron cinnamon wreath and saffron buns

I realize that this post is a few days late. But you know what? Lussekatter can be eaten throughout December, not just on St. Lucia day which is December 13th. No, Lucia day is more an excuse to eat as many as you want.
On another note, it's a real struggle to take photos for the blog these days. And the light is just weird (excuse my purple hands above, they're not purple IRL, I promise).
Oh, and the rain. It rains every day! I just wish it would snow.

So, I made two types of Christmas wreaths this year. One edible and one "real" with evergreens. The edible one is definitely not for hanging up on the wall. It just looks real pretty served with the ribbon. It's so good I can't even handle it. It's like if the cinnamon bun and the saffron bun would have a baby together. Yes, it's that good.

This year I was a bit lazy not making my own gingerbread cookie dough. That's ok though. There is this cute little bakery, Feldt's, just a 10 minute walk from my home. They make the best buns and sourdough bread ever. This year they also made gingerbread cookie dough and I knew I had to try it. It's delicious, lots of flavor and not as sweet as store-bought cookies.











Saffron and cinnamon wreath
Makes 1 wreath

This recipe is adapted from my cinnamon bun recipe, and is somewhere in-between two Swedish favorites - the cinnamon bun and the "lussekatt" ("Lucia cat", or just saffron bun). I've added just a hint of orange just because I love it, but I still wanted the cinnamon and saffron to be the stars. If you want the orange flavor to be more noticeable use zest from 1 whole orange. 

12 g fresh yeast
40 g butter
1/2 cup (125 ml) milk
1/2 g saffron
25 g granulated sugar
1/4 tsp salt
1/2 tsp cardamom, coarsely ground
200 g all purpose flour

Filling
50 g softened butter
25 g granulated sugar
1/2 tbsp cinnamon
1/4 tsp cardamom, finely ground
1/4 tsp vanilla powder
Zest from 1/2-1 orange
Pinch of salt

Egg wash
1 egg, lightly beaten with a splash of cream or milk and a pinch of salt

Granulated sugar, to sprinkle


Method  
1. Sprinkle yeast into a large bowl.
2. Melt butter in a sauce pan. Add milk and saffron and heat until approximately 37°C (98.5F), remove from heat and pour over the sprinkled yeast. Stir until dissolved. When yeast is completely dissolved, add sugar, salt cardamom and flour.
3. Work the dough until smooth and elastic, about 5 minutes with machine or 10 minutes by hand. Cover bowl with plastic wrap and leave to rise until doubled in size, about 60-90 minutes.
4. Meanwhile, mix the ingredients for the filling and set aside.
5. When dough is ready, roll it out into a large rectangle on a lightly floured surface. The dough should measure about 55 x 27 cm (approx 21.6 x 10.6 inches).
Spread with filling and roll it into a log lengthwise (which means you'll have a 55 cm long log).
6. Transfer log onto a cutting board if needed. Using a sharp knife or pizza cutter, split the dough in half lengthwise (which means you'll end up with two long strips of dough, still 55 cm long with the inside layers "exposed").
7. Put the two layers next to each other with the "exposed" part up. Join the top of the two pieces  together, then start twisting the two lengths together (imagine doing a braid with just two strands.. or you could just twist..).
8. Transfer "braid" onto baking paper and shape it into a wreath by joining the two ends together. Slide the baking paper onto a baking tray. Cover loosely with plastic wrap and let rise for 45 minutes. Meanwhile, heat oven to 200°C (392F).
9. Lightly brush wreath with egg wash. Sprinkle some granulated sugar on top. Bake at 200°C in the lower part of the oven for about 15-18 minutes or until golden brown.



Good old Swedish "lussekatter"
Makes 30-40

Traditionally shaped into an S-shape, but you can make them any shape you want! 
If you feel like making them in the traditional manner, the trick is to roll them out really long to make them extra "swirly". Some people soak the raisins in water or mulled wine before putting them on the buns to keep them from drying out the bread.
If buns feel dry, reheat slightly in the oven or in the microwave and they'll become moist and delicious again!

50 g fresh yeast
200 g butter
1 gram saffron (2 envelopes)
300 ml milk
200 ml heavy cream
185 g granulated sugar
3/4 tsp salt
1 large egg
900-960 g all purpose flour

Egg wash
1 egg, lightly beaten with a splash of cream or milk and a pinch of salt

Decoration
Raisins


Method
1. Crumble yeast into a large bowl.
2. Melt the butter, add saffron, milk and cream and heat until approximately 37°C (98.5F) Add a little of the liquid to the yeast and stir until it has dissolved, then add the rest of the liquid.
3. Add the egg, sugar and salt and stir until dissolved. Add most of the flour (keep some for later) and work into a smooth dough. It should still be a little bit sticky (but manageable!). Leave the dough to rise, covered, for 60-90 minutes or until doubled in size.
4. Now it's time to shape lussekatter! But before you do that, work in the remaining flour (if needed). Divide the dough into equally large portions and shape each bun like an "S". The trick is to roll them out really long to make them extra swirly. Transfer buns onto baking paper. Leave some space between them as they will rise even more. Put two raisins in each bun (as pictured).
5. Cover with a cloth and leave to rise for 45 minutes.
6. Brush buns lightly with egg wash. Bake in the middle of the oven at 250°C (480F) for about 7-9 minutes or until golden brown, depending on the size of the buns.
7. Let cool. Enjoy! Remember to freeze leftovers immediately or they will become dry very fast.

Baked Cod with Lemon and Orange Recipe

Hola Amigos: Today I'm sharing with you a recipe using a sometimes overlooked fish, Cod! This mild flavored fish is so  inexpensive compared to others and rich in vitamins A, C and D as well as Omega 3's that we should all included on regular basis as part of our diets.

Back in my country is very popular in it's dried salted version. I remember the semi lengthy process my mom used to go through every time we had it for dinner. It was well worth the effort,we loved it there,  but oh boy, you won't find this girl doing all that work  now, just thinking of trying to "fish" for all the tiny needles even before starting cooking it, makes me want to open a can of tuna instead, also there is the matter of  the "fishy" smell salted dried cod has, that alone will make all my guys run out the door in panic,lol. Don't get me wrong, it's delicious just like lox, but it takes a lot of work to prepare.

No problem with fresh cod filet though, it's mild flavor allows this fish to wonderfully take any flavors you want to add. This time we added citrus notes of lemon and orange!

Also as you all know my favorite method of preparing seafood is to steam it in a bag and then quickly crisp it and brown it for  a few minutes outside the bag and preparing a little sauce with the delicious juices rendered in the cooking process.

The little sauce I created has a hint of tangy ginger to complement the citrus fruity flavors already in the fish.
A super quick and healthy recipe for times when we are all busy trying to catch up with office parties, hosting our own or just trying to get from one place to another with heavy holiday traffic! 20 minutes in the oven and enjoy!

Thank You for visiting the blog today! Hope you enjoy this quick and flavorful recipe and give it a try next time you see this nutritious and  tasty fish at a store near you! remember my friends, even the most humblest of foods taste better with a Pinch of Love!

Besitos,

Lizy

Baked Cod with Lemon and Orange Recipe

Ingredients:

12 oz Cod Filet

1 TBSP Fresh Lemon Juice

1 TBSP Fresh Orange Juice

1/2 tsp Lemon Zest

1/2 tsp Orange Zest

1 tsp Seafood Seasoning

Onion Powder, Garlic Powder and Lemon Pepper to taste

1/2 Small Red Onion, Sliced

3-4 Thin Orange Slices

1/8 Cup Ginger Ale

1/2 tsp Cornstarch 

Directions:

Marinate your fish with the fruit juices, juice zests and seasonings. Let the fish marinate for 15 minutes only since we don't want to cook it in the citrus mix. 

Preheat oven at 425F. Cut a long piece of parchment paper and another one the same size of aluminum foil, to go right under the parchment one.

Remove the fish from the marinade, place on the parchment paper sheet. Add sliced red onions and orange slices to cover the fish. Wrap the parchment around the fish and seal this inner bag with an aluminum foil one. Bake for 15 minutes. When time is up, open the bags and bake for another 5 minutes so the fish browns.

Remove from oven. 

For the sauce, place rendered juice on a small saucepan, add cornstarch dissolved in ginger ale and cook for a few minutes until it coats the spoon. Serve over the fish and enjoy!

Prep Time 15 Minutes                               Cook Time 20 minutes                       Serves 2

Sharing my easy and frugal fish dinner at these Fabulous Parties:

A Christmas Filled with Meaning and Mousse.

Here's the link to my recipe - December issue in the paper - it's delicious.
White Chocolate Mousse & Rum 'n Raisin Chocolate Mousse

I probably won't blog again before Christmas. Like everyone, not enough done, lots to do, time is short.

So if you flit by, I'd like to wish you a - not a 'merry' christmas really - but a thoughtful one, with loads of appreciation and gratitude for the people you love and who love you.

A Christmas with laughs and memories, of people both present and passed. And pets too. We always bring up our long ago gone to doggy heaven "Rosie".

We all have 'heirloom' decorations that each of us has to put on the tree ourselves. I put up a cross for my Dad and a 'wreath' decoration for all the pets we've had. I'm so glad I started that tradition - it makes everyone feel connected.

I made a Christmas Day Menu for my lot and emailing it to them has left a smile on my face. I hadn't done that before - I hope it gets their juices flowing and makes them look forward to Christmas even more. And makes them gasp at all their mother does!! Truth is, I do more than is even listed and pictured too - but I love it and I don't get into a tizz with the pressure of it all. Wish I could say that's always been the case, but, sadly - it has got to me a few times. Happy to report, those days are over!!

And yes, mousse is on the menu!

I hope you have a meaningful Christmas.
Mariana x

lately....

lately we've been seeing lots of temperatures with a minus sign in front of them. 

so lately we've been eating lots of soup.



lately I am craving a run--my feet on the trail.....I don't care if it's buried in snow......I need to get out.  It's been almost two weeks and my brain is feeling it.

but lately it's been gorrrrrgeous.
white sparkly snow and frost dancing on top of everything.
foggy

Berry Passionate Lemonade Smoothie Recipe

Hola Amigos! It's been a little while since I made a smoothie and even though holiday flavors like cinnamon and peppermint should be on my mind while the snow falls outside, I can't help but thinking that in other parts of the world it's sunny, toasty hot and summer is on it's way! I guess you can take a girl out of the Tropics but you can't take the Tropics out of the girl!

This is a super easy and refreshing smoothie. Something different if you want to try new sweet flavors and add a bit of "zing to your swing" this season.

The color is absolutely beautiful, reminds me of Caribbean's pink sand and the flavor delicious! It's also low in calories so you can still look amazing and in great shape for Christmas while enjoying a cool looking beverage!

Top it of with some fresh whipped cream, a few sugary sprinkles and strawberries for a festive look!

Make it even healthier by adding some wheat germ or flax seeds! See those little specks floating around? Wheat Germ! yumm!

Before I close this short but sweet post I want to thank all the sweet comments and emails I've gotten from you my friends since around Thanksgiving and been unable to answer. Due to health problems I haven't been able to get to my computer or blog at all! I hope and pray things get better as the weeks go by and come back and have fun with all of you!. In the meantime, please hang in there with this your blog. I will try to pop a few times a week to say hi to all and drop a little recipe or two.

Keep the shopping going my sweeties and enjoying the holiday cheer always keeping in mind that everything tastes better with a Pinch of Love!

Besitos,

Lizy

Berry Passionate Lemonade Smoothie

Ingredients:

1 (6 oz) Chobani Passion Fruit Yogurt, frozen

3/4 Cup Lemonade, chilled

1/2 Strawberries, frozen

1 tsp Wheat Germ (optional)

Fresh Whip Cream and Strawberries for garnishing (optional)

Directions:

Add all ingredients in a blender and blend until smooth. Top with Whip Cream and Strawberries for a pretty presentation if you want. Enjoy!

Prep Time 3 minutes                                                                       Serves 2 (4-6oz) Cups

Sharing my Tropical Holiday Smoothie at these Fabulous Parties:

Spiked Rumchata Egg Nog Cupcakes. They heal hearts!

Spiked Rumchata Egg Nog Cupcakes.
♥

I ditched my little tutu and unicorn horn for a day, and I spiked my cupcakes with some 21+ flavor!
The Innocent Egg Nog batter was just sitting there, so lonely.
So I poured Rumchata into the batter (and the frosting, oh my!)
Now that's just what the Egg Nog needed.....a Caribbean Friend!

 

 

A holiday party inside of (and excitingly swirled on top of) a cupcake.
I sprinkled edible gold glitter on top of each cupcake to resemble nutmeg.  (The nutmeg is already in the frosting, so I figured that glitter is more shiny and fun than the act of sprinkling the cupcake with nutmeg).

I delivered a Rumchata Egg Nog Cupcake gift to my friend who came home from the hospital after a pretty scary open heart surgery procedure.  This was her review, it made me laugh so hard and filled me with just as much joy as that cupcake did for her!

 

...So in sharing this, I encourage you to share your cupcake creations with everyone. Cupcakes truly do help to heal hearts ♥

 

How to Spike Your Very Own Egg Nog Cupcakes:
(Recipe test tasted by my executive cupcake baker Andy, who says they are Egg Nogtastic)!
Note:  I find that using a box mix as your base and doctoring it up like crazy with Egg Nog and Rumchata is quite possibly the best option.  The flavors don't bake out like they do with a recipe from scratch. Oh, and please do pour it into your frosting too for a little holiday "zing!"

The Cupcake:

(Makes appx 18 cupcakes)

Ingredients Needed:
White Box Mix

4 Eggs
1/4 Cup Vegetable Oil
1 Cup Egg Nog

1/4 Cup Rumchata

1/4 Teaspoon Nutmeg
Instant Vanilla Pudding (3-4 oz box, dry-not prepared)

 

1. Preheat Oven to 325.

2. Line Cupcake Pans with Wrappers.
3. In stand mixer, combine all ingredients above, making sure all ingredients are blended well. Whip for about 2 minutes.

4.  Using an ice cream scoop, scoop the batter into cupcake liners, filling a little over 1/2 full.

5.  Bake at 325 for 18-22 minutes, or until your kitchen smells like egg nog, Caribbean spice and all things nice.

6.  Before decorating, let cupcakes cool ♥


The "Spiked" Frosting:
(frosts around 18 cupcakes)

8 oz cream cheese (softened at room temp)

1/2 cup unsalted butter (softened at room temp)

4 Tablespoons Heavy Whipping Cream

4 Tablespoons Rumchata
5 Tablespoons Egg Nog
1/4 Teaspoon Nutmeg

1/2 Teaspoon Cinnamon

1 Teaspoon Pure Vanilla Extract
8-10 Cups Powdered Sugar

 

1. In Stand Mixer,  Whip Cream Cheese & Butter together until the ingredients begin to look light and fluffy.

2. Gradually add Heavy Whipping Cream, Rumchata, and Egg Nog until combined.
3. Now add Nutmeg, Cinnamon and Vanilla Extract.
4. When all ingredients are combined, gradually pour powdered sugar into what will be a fluffy frosting.  Keep adding powdered sugar until frosting is stiff enough to pipe out onto your cupcakes.
5. Once frosting is finished, cut a hole at the end of a disposable piping bag and place a 1A round tip at the end.

6. Fill your piping bag with frosting and swirl on top of cupcake.  Using edible gold glitter sugar crystals, sprinkle each cupcake with love and edible glitter.

chistmasy weekend

oh what a weekend!



it snowed and snowed and snowed and snowed.

and snowed.



we spent lots of time inside with blankets and Christmas movies.

chili and cookies.

we made our "Christmas List" of all the activities we want to do over the next few weeks.



we received a very special invitation that read:

"mom and dad you are invited to a Christmas dance party at 6:30."

It looked like this.

Mini Dark Chocolate Cupcake Bites

“My idea of Christmas, whether old-fashioned or modern, is very simple: loving others. Come to think of it, why do we have to wait for Christmas to do that?”   

-  Bob Hope

My favorite time of year! It's not just Christmas coming very soon, but my birthday is December 11th, this upcoming Wednesday. So needless to say, this is the best time of year for me! Combined with December being a month that is filled with baking and shopping, well you could say I'm in heaven.

I used a combination of a dark chocolate bar and these chocolate chips. If you use chocolate chips make sure they are good quality. These Guittard ones are my favorite. They come in extra dark, semi sweet, milk and white. I think they are some of the best chocolate chips out there.

Christmas is a time of yummy sweet treats. There are always lots of cookie parties, office parties, and open houses that are filled with confections and goodies of all kinds.

Chopping the chocolate

If you have one of these holiday parties to attend, I recommend making these chocolatey morsels of goodness. They will certainly be the star of the party!

All of my ingredients ready to go. This recipe is quite easy, no mixer needed.

These little cupcakes are based on the Chocolate Friands recipe from the famous, Tartine Bakery in San Francisco. Friand means a small rich cake. The idea is if you are going to eat something rich and decadent, it better be good, especially if it's just a few bites. So why not have the best, most gratifying and delectable mouthful of your life?

Adding the hot butter to my chocolate

They say these are “satisfyingly extra rich and moist." And they're right. They aren't as dense as a brownie. They are very chocolatey, like a brownie, but the texture, while not like a typical cake, they are sort of a cross between a brownie and a cake. The texture is light and moist and really melts in your mouth.

My melted chocolate

I topped these with candy canes since it's Christmas time. But you don't need to top them with anything other than the ganache icing. Or you can use sprinkles, for a festive touch without the taste of peppermint. The candy canes add a bit of crunch to the tops as well as the minty flavor. If you are a chocolate mint lover, you could even add a teaspoon of pure peppermint extract to the batter to bring home the peppermint flavor.

My batter is ready

I use dark chocolate for the recipe. I recommend using the best chocolate you can get your hands on. Or use some good quality chocolate chips. Since this recipe is simple, and doesn't have a lot of ingredients, the flavor of the chocolate really shines through. So if you splurge on some great chocolate, it will pay off here. You can really taste it. And the aroma while these are cooking? Oh, it's heavenly.

I accidentally used the silver cups on the right. I realized later that they are much smaller than a regular mini muffin cup. The ones on the left is the traditional size of a mini cupcake. So I made a lot more smaller cupcakes than I set out to make.

This is a really special time of year, not just because of the reasons I gave above. It is a time of friends and family, and of communion.  I will be traveling to Orange County, California to visit mine in the beginning of January. I am grateful for them. I love seeing my dad, and my sisters, and my friends. My oldest sister has the cutest and sweetest little boy ever, and I miss him. I miss them.

Filling my cups

 

 

Merry Christmas to you all! Happy Holidays! I wish you a peace filled season that is abundant with joy and love.

Just out of the oven

One more thing I want to let you know. Something I've been working on a lot lately. I've opened a second Etsy shop, called, Coco's Kitchen. I named it after our beloved dog, Coco, just as House of Lucien is named after our Papillon, Lucien.  At this shop I'm selling vintage cookbooks and vintage kitchen items, as well as a few pots and pans. Even a vintage Le Creuset set of pans, before they were Le Creuset, they were called Cousances. I've been adding items to it daily, and will continue to do so in the upcoming weeks and months. So if that's your thing, please favorite my shop, share it with your friends and come back soon! I don't even have a banner for it up yet, but that is coming soon as well.





Don't these look great? They are very chocolatey, but not as dense as a brownie. They really melt in your mouth. The perfect bite of chocolate. These are deliberately small, since most people only want a small bite of something so rich, making these little morsels perfect for parties.

I decorated my pot rack for Christmas. I collect different pots and pans. My favorites are the copper pots from France, and the silver plated pots. One of the copper pots is silver plated, it was made in Denmark, probably around mid century. Silver is an even a better conductor of heat than copper and it's food safe unlike copper. They don't make them anymore, since metals are so much more expensive than they used to be.

"Blessed is the season which engages the whole world in a conspiracy of love!" 

 

-Hamilton Wright Mabie

There's our little Coco, sitting on the ottoman.

“Christmas is doing a little something extra for someone.”
    

- Charles M. Schulz

“What is Christmas? It is tenderness for the past, courage for the present, hope for the future. It is a fervent wish that every cup may overflow with blessings rich and eternal, and that every path may lead to peace."

    -Agnes M. Pahro

My ganache is ready for frosting the cupcakes

A just frosted gem. I used a spatula for frosting, but you could just dip them in the ganache.

I added candy canes and red sprinkles, since candy canes alone didn't read as candy canes, it seemed like there wasn't enough red on them, so I added the red sprinkles on top. 

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You don't need to top these with candy canes, you could just add sprinkles.

Vintage Chrome 2 Tiered Cake/Cupcake Stand available at my Etsy Shop, House of Lucien.

Small Sterling Silver and Glass Vintage Cake Stand, Wm Rogers Silverplated Vintage Cake Stand, Vintage Pressed Glass 2 Tiered Stand, and Vintage Grey Damask Tablecloth available at my Etsy Shop, House of Lucien.




Mini Dark Chocolate Cupcake Bites

This recipe is adapted from the Chocolate Friands Recipe from Tartine Bakery in San Francisco, Ca.

Makes about 24 Miniature Cupcakes

Ingredients for Cupcakes

6 oz. (170 g.) good quality dark chocolate, chopped or good quality dark chocolate chips

1 cup (228 g.) butter

1 1/2 cups (275 g.) white granulated sugar

3/4 cup (102 g.) all purpose flour

2 Tablespoons cornstarch

1/2 tsp. salt

4 eggs


Ingredients for Ganache Icing

4 oz. (113 g.) good quality dark chocolate, chopped, or good quality dark chocolate chips

2/3 cup (157 ml.) heavy cream


For Topping

about 5 standard size candy canes, chopped

red sprinkles


Directions

Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Line 2 mini muffin pans with mini cupcake liners and set aside.

Start making the cupcakes. In a large heatproof bowl, place the chopped chocolate. In a small saucepan melt the butter until it's very hot. Pour the butter over the chocolate and whisk until smooth. In a medium bowl whisk together the flour, sugar, cornstarch and salt. Gradually add the flour mixture to the melted chocolate and whisk until all is incorporated. Add 2 of the eggs and whisk, then add the other 2, whisk again, until it's mixed together. Don't overmix the batter, just mix it until it's all incorporated.

Spoon the batter into the muffin cups till they are 3/4 full. Bake about 15 minutes, until the tops start to crack. Let them cool on a wire rack for about 10 minutes, and then remove from tins and let cool on racks.

When the cupcakes are cool, make the icing. You can't frost them until they are cool, and you don't want the ganache sitting too long, since it hardens has it sits. So wait until they have cooled to make it. Or make the cupcakes the night (or day before) and store them in the refrigerator in an airtight container.

To make the Ganache Icing -  Place the chopped chocolate or chocolate chips in a heat proof bowl. Heat the cream in a small saucepan until it just starts to boil. Don't bring it to a full boil. Pour it over the chopped chocolate, (or chocolate chips.) Let it sit for 2 minutes or so to melt the chocolate. Stir it together until the cream is completely incorporated into the chocolate and the chocolate is completely melted and smooth. Top the cooled cupcakes with the ganache by spreading it on, or dipping them into it. Then add some chopped candy canes and sprinkles while the frosting is still wet. Let them sit for about an hour to set up.

These are best served the same day they are made. Or you can make the cupcakes the night or day before (as mentioned above) and frost them the day they are served. When they have set up, they can be refrigerated in an airtight container for a few days.

I hope you love this recipe as much as I do!

Happy Baking!