Strawberry Chocolate Ganache Cupcakes

Bake 1 Devils Food Cake mix for 24 cupcakes.

Remove middles using an apple corer (optional)

Dip cupcakes in Ganache. (spoon extra into the hole, optional for more chocolatey cupcakes)

Frost with Strawberry Buttercream frosting. WALAAAA! Delish :P

Ganache:

3/4 evaporated milk

1 TB cocoa powder (unsweetened)

1 TB sugar

1 1/4 cups semi-sweet chocolate chips (give or take for desired thickness)

1/2 tsp vanilla

In a double boiler or small saucepan, mix the cocoa, sugar and milk. Stir over medium heat and bring to a simmer. Do NOT let the milk boil. Once you see bubbles forming around the edges of the pan, remove from heat.

Place chocolate chips in a glass bowl. Pour hot milk mixture over chips and whisk to blend. Add vanilla and whisk well. The chips will melt and you'll be ready for dipping once you have a smoothe ganache! Store letfover in the fridge for later reheating/dipping.

Strawberry Buttercream Frosting:

1 cup butter, softened

4-5 TB pureed strawberries (about 1 strawberry per TB)

a dash of salt

2 lbs powdered sugar (about 7-8 cups)

Beat Butter, strawberries and salt together. Add powdered sugar about 2 cups at a time, beating well between each addition. (I used frozen strawberries that I thawed in the microwave so they were VERY watery, if you use fresh, You may need to either use more strawberries or add a tablespoon or so of milk)

Enjoy!

Prime Rib, Done Right!

Ask for a Standing Rib Roast 1/2 lbs. per person from your butcher. Bones cut off, tied back on

Set out meat for about 1 hr before cooking. (not frozen!!)

Heat oven to 325.

Before you put roast in oven Make a rub

Mix 1TBSP of each.
Onion Salt
Garlic Salt
Sea Salt
Thyme
Rosemary

Rub all over Roast

Stick in oven for 1 hr.

Turn off but DO NOT OPEN OVEN!

In about 3-4 hrs or about 1 1/2 hr before you want to eat

Turn oven back on for 1 Hr. Do not open oven.

It will be done. Promise. This will be a rare in center med. rare towards the ends

Roast should be 135-140 in center. temp will come up a little when sits out.

Let stand about 10 min.

cut and enjoy.

Banana Cake with Peanut Butter Glaze

Ingredients:

2 tablespoons lemon juice 2/3 cup milk 2 large very ripe bananas, mashed 1 (18.25 ounce) package butter cake mix

1 teaspoon baking soda 1/2 cup butter, softened 3 eggs 1 teaspoon vanilla extract

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a desired pan (9x13, bundt, 24 cupcakes). Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
2.	In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
3.	Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack

Glaze:

1/4 cup softened butter
1/2 cup peanut butter
1-2 TB milk
1 tsp vanilla
2-3 cups powdered sugar

Blend peanut butter and butter until smooth. Add 1 TB milk and vanilla. Add powdered sugar a little at a time until desired consistency is reached. I like it so it's thin enough to drip but thick enough to not soak into the cake.

*cake recipe if from allrecipes.com