For Cupcakes:

2 Cups boiling water
1 Cup unsweetened cocoa powder
2 3/4 Cups all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Cup butter
2 1/4 Cups white sugar
4 eggs
1 1/2 tsp vanilla extract

Preheat the oven to 350. Whisk water and cocoa together until smooth, then refrigerate until room temperature. Sift together flour, baking soda, baking powder and salt. Set aside. Cream together butter and sugar until light and fluffy, then beat in eggs one by one and mix in the vanilla. Add the flour and cocoa mixtures alternately, in fourths. When fully combined, pour the mixture into lined cupcake pans 3/4 full and bake 15-20 minutes or until a toothpick comes out clean when inserted in middle. Allow to cool to room temperature.

For Frosting:

2 3/4 Cups confectioners sugar
6 Tablespoons unsweetened cocoa powder
6 Tablespoons butter
5 Tablespoons Merlot wine

Sift together the confectioners sugar and cocoa powder and set aside. Cream butter until smooth, then gradually beat in sugar mixture alternately with Merlot. Beat until fluffy. Frost cooled cupcakes.

Ingredients

2 cups tomato sauce
1 1/2 cups water
1 cup bottled salsa
1 cup frozen whole-kernel corn
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon instant minced garlic
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can kidney beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
30 fat-free baked tortilla chips

Preparation

Combine first 9 ingredients in large saucepan. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Serve with cheese and tortilla chips.

Pair with a Spanish Rioja or a nice crisp Sauvignon Blanc

Another great recipe courtesy of Half Assed Kitchen!

Here’s what you need and how to do it:

Sparkling White Wine

Grand Marnier

Cranberry Juice

Mix one part Grand Marnier with one part cranberry juice and four parts sparkling white wine.

When we first tried it, we couldn’t get enough of this dip that is just as naughty as its name implies. Cream cheese, green olives, mayo, bacon, vodka, and scallions, while not a particularly healthy combination, sure is tasty.

This dip is easy and looks festive served in a martini glass with olives on the side. Give it a try for your next party or get-together and see if you come home with any left (we’re betting you won’t). Serve with fresh bread torn into bite-sized chunks. (Crackers and pretzels are good, too, but add more sodium to the already salty-ish dip).

Here’s how to make it:

1 8-ounce package cream cheese (low fat works too)
1 Tablespoon mayo (again, can use low fat)
1/4 cup vodka or milk
3 pieces bacon crumbled (optional)
1/3 cup green olives, chopped
3-4 scallions, white and light green parts sliced

Mix all ingredients in medium-sized bowl. Chill until ready to serve.

Recipe courtesy of Half Assed Kitchen. Find them on Facebook at Facebook.com/HalfAssedKitchen

Ingredients:
1 package dark chocolate cake mix
1 1/3 cups water (or as directed in cake directions)
1/2 cup vegetable oil (or as directed in cake directions)
3 eggs (or as directed in cake directions)
1 (14 ounce) can sweetened condensed milk
1 (8 -12 ounce) container caramel topping
8 ounces frozen whipped topping (i.e. Cool Whip), thawed
2 Milk Chocolate English Toffee candy bars (i.e. Heath or Skor), crushed

Directions:
1. Preheat oven to 350°F.
2. Grease and lightly flour 13″ x 9″ cake pan.
3. Mix cake as directed on package.
4. Bake the cake about 35 minutes or until it tests done.
5. As soon as it comes out of the oven, poke holes all over it with a fork and pour sweetened condensed milk evenly over the cake, followed by caramel sauce. (Note, if caramel topping is thick, microwave until warm and liquid before pouring.)
6. Refrigerate overnight.
7. Before serving, spread whipped topping over cake and sprinkle with crushed candy bar bits.

Pair with your favorite dessert wine such as Port or Vin Santo.

Ingredients:

-8 oz. cream cheese
-1 cup Caramel Dip, Caramel Sauce or melted caramels
-3/4 cup Granola Cereal
-sliced apples

Directions:
Spread 1/2 inch of cream cheese across bottom of a shallow dish. Top with a layer of caramel. Sprinkle Granola on top. Serve with apple slices (We prefer using green apples to balance the sweetness of the dip, but try a few and see what you like!)