This Dinner Is So Good, It Has a Nickname

Keep it simple (if you’re cooking for a group or want a few days’ worth of food) 1 bunch of kale, 1 lb. or package of sausage. Add to a can of beans and you’re good to go!

If you’re just making it for yourself, you’ll probably want 1 or 2 sausage links, half a can of beans and half the thing of kale – remember this shrinks a lot when you cook it, so don’t be afraid that it looks so big!

I would like this recipe :)

Recipe pretty please?

Sorry for the delay, I had to look it up!

For the cake:

1 1/2 Cups Sugar
1 1/3 Cups Flour
1/2 Cup plus 2 tbsp Cocoa Powder
1 tsp Baking Powder
1 tsp baking soda
3/4 tsp salt
3 eggs
3/4 Cups milk
1/4 cup plus 2 tbsp Vegetable oil
2 tsp vanilla extract
3/4 cups very hot water

1. Mix together the sugar, flour, baking powder, baking soda, salt, and cocoa powder in a bowl

2. In a separate bowl, wisk together eggs, milk, oil and vanilla extract (save water until step 4! It gets added in at the very end)

3. Add wet ingredients (except water) to dry, wisking or mixing at a low speed until combined and smooth

4. Gradually add hot water

5. Put into cupcake tins (I usually put about a quarter cup of batter in each cupcake)

6. Bake at 350 until you can stick a toothpick in a cupcake and have it come out clean!

The Ganache (which you can totally skip if you want, but it DOES make them a whole lot more decadent!).
Make this first and give it lots of time to cool down to room temperature! Will be very runny when you first make it but will thicken as it cools.

Put 4 ounces unsalted butter, 1/2 cup semi-sweet chocolate, 1/4 cup heavy whipping cream in a microwave-safe bowl, microwaving in 15 second increments, stirring between, until smooth and combined (you can also use a double boiler if you’re concerned about burning the chocolate, but I’ve never had an issue microwaving it!). Once cupcakes have cooled, and ganache is room temp, it can either be piped into the center of the cupcakes or you can take a sharp knife and cut a bit out of the top of each cupcake to make room for the ganache, and spoon it in (icing will cover the opening). If you’re thinking “that sounds like she probably keeps the leftover cake bits and mixes them with leftover ganache to eat out of a bowl while watching Gilmore Girls reruns…” YES, yes I do. ;)

Icing:
This is tricky because I usually do it pretty much entirely by feel. I’m actually making the icing (with a different cake) for a friend’s wedding next weekend (along with 6 other flavors adding up to over 100 cupcakes because I’m a CRAZY PERSON) so I will try to pay more attention and update this after that.

1 stick unsalted butter (room temp)
One 8oz Package cream cheese (room temp)
Trader Joe’s FLeur de Sel Caramel Sauce (or make your own caramel. If you use a different brand caramel sauce, just be aware that this is really caramel vs. a runny topping so using something else could cause your icing to be a little runny!)
Confectioner’s sugar

Cream together the butter and cream cheese, just beat the crap out of them until they’re super smooth. Add the caramel sauce to taste, and if you want it to be a bit sweeter add some powdered sugar in. I usually use the sugar pretty sparingly. Sometimes I add vanilla, sometimes I add 1/4 tsp salt.

Ice your cupcakes as you see fit, be it piping or just spooning icing on (I usually go for the hand-done spoon option. In part because I am a lazy-heathen-home-baker who doesn’t really care how her desserts look, and in part because they usually aren’t around long enough for anyone else to care either ;) I drizzle leftover caramel sauce over the icing and sprinkle on some coarse sea salt.

And there you have it! I have gotten multiple offers of marriage from people who have eaten these (none of whom I was dating!), so be warned: bake responsibly! ;) Enjoy!

hahaha Kate love the way you describe the recipe! I’ll make the kale and beans tonight (with veggie sausage ;) ) and the cupcakes tomorrow!

YES! great idea!

This!!!

Here’s a good one, with variations:
Oven baked tofu, peanut and chili spinach on noodles (or rice). Drain extra or super firm tofu, let marinade for a few minutes or all day in 2 T each soy sauce, olive oil, hot sauce, then bake on a cookie sheet at 400 until tofu is nicely browned (toss around a few times). Saute garlic in some olive oil in a skillet, add red pepper flakes, then as much spinach as you can pack in, salt to taste, put lid on, tossing every few minutes until wilted. Turn off, add a couple T of peanut butter and stir. Serve spinach and tofu on pasta or rice. It can all be done in the time it takes to cook pasta. You can add nutritional yeast sprinkled on top to increase b vitamins ?

A really yummy similar dinner. Do same with tofu. Saute onions, garlic, ginger in some olive oil in skillet. Add your favorite marinara sauce and heat. Turn off heat and add couple T of pb. Serve with tofu on rice or pasta.

Last one, same tofu. Mix a few tablespoons each soy sauce, sesame oil, hot sauce, vinegar, honey and 1/2 cup PB. Add some water to thin if you want. Add fresh ginger or garlic if you want. Serve with tofu on rice or pasta. Pile on steamed broccoli, shredded carrots, cilantro, green onions, peppers, toasted sesame seeds……. Whatever you want. Good cold or hot.

Yes! Especially cutting out pork and beef – the most polluting animals to farm. Save a sentient animal and the planet!

I was coming here to say I make basically this same dinner in soup form! Sometimes I substitute bacon, or andouille sausage, and sometimes I add an onion or carrots, but it’s basically the same just soupier! It’s so yummy and comforting on a fall day.

Thanks! I always think I’m the only person allergic to beans. Not chickpeas, though, which would also work here.