The Sneaky Husband Speaks Out!

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Hi Everyone,
 
I'm Rick Lapine, the husband of The Sneaky Chef, and I've commandeered Missy's blog this week in honor of Mother's Day: I'd like to send everyone a great recipe (see below) and Missy a little surprise ; )
 
Our children approached me with a plan to bake something for Missy on Mother's Day. Now, imagine you're me, the husband of the best selling sneaky cookbook author herself, and you want to pull one over on her. Where do you start? 
 
OK, Missy loves chocolate anything. But I was hoping for a wake-up surprise treat. Hmmm... How about her very own recipe for chocolate cupcakes with spinach and blueberries? Perfect–healthy enough for breakfast, chocolatty enough for Missy.
 
I got the girls to make a practice batch with me today (see photo below) while Missy was out food shopping. They turned out quite well, actually, and it was a lot of fun to play Sneaky Chef with them. The girls are out now distributing them to eager neighborhood friends. I must say, they were pretty easy to make (and to indulge in ; )
 
Now that we're all pros, we plan to sneak into the Sneaky Chef test kitchen on Saturday while Missy is testing for her green belt in Tai Kwon Do (and we have to keep her from seeing this blog, too!). Sammy, our youngest, has already stated her intention to sneak something completely unknown into the batter to see if she can get away with it. Never a dull moment...
 
It's nice to give Missy something that we can feel good about giving the kids too. It should be a nice, pleasant, Mother's Day breakfast in bed. Famous last words... 
 
Happy Mother's Day!  –Rick (Recipe follows photo)


Sammy Emmy Cupcakes Blog.jpg

RECIPE FOR CHOCOLATE CUPCAKES:

QUICK FIX FOR CHOCOLATE CAKE MIX
 
3 large eggs
¾ cup Purple Puree (see Make-Ahead Recipe #_, page _)
1 cup water
¼ cup wheat germ 
1 box (about 18 ounces) chocolate cake mix (such as Duncan Hines® Moist Deluxe® Classic Cake Mix)
 
Preheat oven to 350 degrees and spray a cake pan (then lightly flour) or muffin tin (lined with muffin cups).
 
In the bowl of an electric mixer, combine eggs, Purple Puree, water, and dry ingredients. Blend at low speed for 30 seconds, then increase speed to medium speed for another 2 minutes. Pour batter into cake pan or muffin tins. Bake cake for 33 to 36 minutes, cupcakes for 18 to 21 minutes (both until a toothpick inserted in the center comes out clean).
 
NUTRITIONAL INFORMATION
Per Serving (1 slice, 75g): Calories 213; Total Fat 8.0g; Fiber 1.8g; Total Carbohydrates 33.7g; Sugars 17.3g; Protein 4.8g; Sodium 364mg; Cholesterol 52mg; Calcium 86mg. 55% less fat, 22% less cholesterol, 11% more potassium, and 41% more fiber than traditional recipe.
 

 

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1 Comments

Yesterday my mom prepared this cake. It was delicious! non plagiarized papers

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