Creamy Chocolate Cupcakes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In
a bowl, whisk the eggs, water, oil, vinegar and vanilla. Add to dry
ingredients; mix well. Pour into 18 greased or paper-lined muffin cups. For
filling, beat cream cheese and sugar in another large bowl. Add egg and
salt; mix well. Fold in the chocolate chips. Drop by tablespoonfuls into
center of each cupcake. Sprinkle with nuts. Bake at 350° for 25-30 minutes
or until a toothpick inserted near the center of the cupcake (not the
filling) comes out clean. Cool for 10 minutes before removing from pans to
wire racks to cool completely. Store in the refrigerator.

St. Louis Ooey Gooey Berry Butter Cake

St. Louis Ooey Gooey Berry Butter Cake

5 T. melted butter
1/2 c. sugar
2 large eggs
2/3 c. sour cream
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
4 oz. cream cheese, softened
1 1/2 c. powdered sugar
1 c. blackberries
1/2 c. blueberries

In mixer bowl, cream butter, sugar and one egg until pale and thickened. Beat
in sour cream. Combine flour, baking powder and soda. Beat into butter mixture
until smooth. Spread evenly in a buttered and floured 9-inch springform pan.

Bake in a 350F oven until cake is pale golden and springs back slightly when
gently pressed, about 15 minutes. Do not overbake.

Meanwhile, in a bowl, beat cream cheese, powdered sugar and remaining egg until
smooth. Spread this over cake and arrange berries on top. Return to oven and
bake until edfges of topping are set and lightly browned, but center still
jiggles when pan is gently shaken, about 25 more mintues.

let cake completely cool on a rack. Loosen from rim with a knife, then push out.
Serve, or if making ahead, chill airtight up to one day.

You can use fresh berries, any berry combination (I made it with raspberries and
strawberries from our back yard last summer), or frozen fruit. Simply allow to
defrost, drain and use.

Cream Cheese-Stuffed New Potatoes

24 bite-size new potatoes -- scrubbed, with a tiny sliver cut off
each potato so they will stand after filling
1 5-ounce package Boursin cheese
4 tablespoons (1/2 stick) butter -- softened
1/3 cup whipping cream
salt and pepper
Finely chopped fresh parsley
Red caviar for garnish -- optional

In a large pot with plenty of salted water, boil the potatoes until they
are tender when a fork is inserted, about 10 to 12 minutes. Drain and let
the potatoes cool until you can handle them.

With a melon baller, remove a scoop from each potato. combine the
Boursin, butter and cream. Taste, and add salt and pepper as needed.
Spoon or pipe the cheese mixture into the potatoes. Garnish with a fine
sprinkling of parsley. Add a tiny dollop of red caviar to carry out your
egg theme, if you wish! Stand the potatoes on platter to serve.