Grain of Salt

Ok, so, no recipe today, just a little haul of my new find. What started out as a routine trip for some shampoo and toothpaste at the drugstore turned into a pleasant discovery.
I went in and grabbed my few necessities. With my shampoo and toothpaste in hand, I made my way to the candy isle. While reaching for my usual Ghirardelli milk chocolate squares with caramel, I just happened to look over to the right. What a surprise my eyes beheld! It was a Lindt dark chocolate bar with a touch if sea salt. I picked it up, of course. I paid for my stuff, got in my car, and ate it on the way home. The whole thing. Yep. Sure did, and I would do it all over again in a heartbeat. The smooth chocolate melted almost right away in my fingers. As I ate, it progressed into a muted bitterness and gave way to a mellow saltiness. Should I be this infatuated with a candy bar? Maybe not. But I am, and I just had to share it with my other foodie friends. I hope you give it a try, and enjoy it.
In other news, I'm working on a simple recipe, and I hope to have it posted soon, so be on the lookout for that. Have a delicious day!

Chocolate and sea salt,
- Becca

Oh My Cuppycakes!!!

Mandarin Orange Cupcakes

In this first edition of my amazing culinary exploits, I'll share a recipe for some cupcakes that have always been popular with my family and friends.  They are a welcome treat for the summer(especially here in good ol' south Georgia), because you serve them cold. The mandarin orange makes them sweet, but refreshingly light at the same time.  This recipe is easy for anyone, because you can use a store-bought cake mix. Take help where you can, honey. I know I do! Just be sure you make it with love, as that is the most important ingredient. That way, they will always turn out delicious.

Ingredients:

1 box of white cake mix(Note: make sure you have/get the ingredients listed on the box to make the cake too)

2 11oz. cans of Mandarin oranges

1 8oz. package of cream cheese, softened

1 8oz. tub of whipped topping, thawed. I have to say that Cool Whip is the best for this, but if you don't want to spend the extra money, then the store brand will do.

1 7oz. jar of marshmallow cream

One more thing: don't forget cupcake liners. For some odd reason, I always do. Ha!

Note: you can also make a regular cake with this...the choice is yours :)

Directions:

Over a bowl, drain both cans of mandarin oranges, and refridgerate. PLEASE DO NOT get rid of the juice. Put it in a container and refridgerate. In a separate bowl, mix together the marshmallow cream and cream cheese. Fold in the whipped topping. Using a piece of plastic wrap, cover the bowl, and make sure that you put the plastic wrap directly ON TOP of the cream cheese mixture. This will keep it from forming a yucky skin. Refridgerate the cream cheese mixture. Line a cupcake tin with cupcake liners. Make the cake mix and bake. It makes a lot of cupcakes, but I promise they will be eaten. After the cupcakes have cooled completely, poke holes in them with a fork. Really, take your aggressions out on them. Take the reserved mandarin orange juice and spoon into the cupcakes. Refridgerate at least 3 hours, or overnight. Next, take the cream cheese mixture and ice those babies up. A LOT. The more the merrier. You can make double the cream cheese mixture if you want, because any extra that is left over is an absolutely devine fruit dip. After you frost them, try to refrain from eating them, and put a mandarin orange section on top.

Enjoy!

Love and cupcakes,

Becca