A dark, rich, moist chocolate cupcake filled with luscious pastry cream and topped with whipped chocolate ganache. I dressed them up for St. Patrick's Day, but these decadent cupcakes would be perfect any time of year.
We've created a Pan-Asian version of the classic breakfast sandwich by combining lop chong sausage with nutty rice cakes and the ever-essential fried eggs.
Yesterday, my sister Diane (one of our biggest Cooking with the Moms fans!) sent me a photo of deviled eggs decorated like baby chicks. I smiled and thought to [LINK]
This dish is perfect for hectic weeknights - you can sub in any cheese or veggie you have on hand and it will turn out just as nicely. Feel free to add any other preferred ingredients to make this dish a family-favorite.
