Abuelita Hot Chocolate Cupcakes

Abuelita Hot Chocolate Cupcakes at The Happy HousewifeBy contributing writer Beth

These tasty treats started when I had a strong craving for spicy, delicious Mexican hot cocoa…AND cupcakes. Out of that craving, these Abuelita Hot Chocolate Cupcakes were born.

I made them miniature because I think the flavor has just the right kick in a bite-size cupcake. They pack the right amount of sweetness and spiciness. I’m not sure what is in this hot cocoa beyond cinnamon, but it’s pretty much my favorite.

I’m not sure how these little babies would work with any other brand of hot cocoa. You could play around with it to find out. I would definitely say that the spice in these is perfect.

Here’s a tip on the frosting for those of you like me who aren’t great at keeping frosting bags on hand. You can create your own frosting bag by rolling up parchment paper into a funnel shape and taping it in place. Then you can place whatever tip you’re using in the bottom, load up the frosting, and you’re ready to decorate!

Abuelita Hot Chocolate Cupcakes at The Happy Housewife

Abuelita Hot Chocolate Cupcakes
Serves: 24 mini cupcakes
 
Hot cocoa and cupcakes! What a perfect combination of spicy, sweet, and yum!
Ingredients
For the Cupcakes
  • 4 packets Abuelita hot cocoa mix (about ⅞ cup)
  • ¾ cup cake flour
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1 teaspoon baking powder
  • ¾ cup brewed coffee
For the Frosting
  • ⅓ cup cream cheese, room temperature
  • 1 tablespoon butter, room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 packets Abuelita hot cocoa mix
Instructions
  1. Heat oven to 350 degrees and spray a mini muffin pan with non-stick cooking spray (recipe makes 24 mini cupcakes).
  2. Mix all cake ingredients together in a medium bowl.
  3. Spoon the batter into the baking pan.
  4. Bake for 9 minutes.
  5. Allow the cupcakes to cool completely on a cooling rack.
  6. In a small mixing bowl, combine the frosting ingredients. Mix on medium high speed until whipped, and then frost the cupcakes.

Abuelita Hot Chocolate Cupcakes at The Happy Housewife

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Lemon Poppy Seed Pound Cake (Gluten Free and Vegan)

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy HousewifeBy contributing writer Tessa

I always loved lemon poppy seed cake growing up. That version required a boxed mix. Since that option was out, I opted for a denser texture with this Gluten-Free Lemon Poppy Seed Pound Cake.

This cake screams Easter and spring to me, and while tasty on its own, here a few dress up ideas for you:

  1. I shared half with my neighbor and decided to stack two halves with lemon curd in between and a lemon coconut butter drizzle on top…yum!! For the drizzle, I mixed my homemade coconut butter, lemon zest, and stevia to taste.
  2. This would also be good with a cream cheese frosting of your choosing.
  3. A simple lemon glaze of powdered sugar, lemon juice, lemon zest would also work.

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

Lemon Poppyseed Poundcake - Gluten Free & Vegan
Serves: 12
 
Ingredients
  • 2 lemons, zested and juiced
  • 1 cup softened coconut oil, palm shortening, or favorite butter
  • 1¼ cups granulated sugar (more to taste if you like), I used ¾ cup palm sugar and the rest in stevia!
  • 1 cup any milk, curdled with lemon juice (above) or ½ cup plain yogurt (I used coconut milk yogurt) mixed with ½ cup any milk
  • 1 tablespoon gelatin mixed with ⅓ cup water, or other favorite egg replacer, or 2 eggs
  • ¼ cup poppy seeds
  • 1 tablespoon vanilla extract
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • ¾ cup tapioca flour (or any starch)
Instructions
  1. Preheat oven to 350 degrees. Grease a bundt pan or two 8" rounds.
  2. Zest/finely grate the lemons, set aside.
  3. In a liquid measuring cup, place the milk (or milk/yogurt mixture) and squeeze the lemon juice in over the top to curdle. Set aside.
  4. In the bowl of your mixer, cream the coconut oil and sugar.
  5. Add the vanilla, zest, and gelatin eggs.
  6. Add the curdled milk/lemon mixture.
  7. With the mixer running, sprinkle in the baking powder, baking soda, and sea salt.
  8. Continue with the flours and finally the poppy seeds.
  9. Spoon batter into the prepared pan(s) and bake in the preheated oven for about 45 minutes for a bundt or about 25 minutes for the rounds. Either way, test for doneness by sliding a knife or toothpick in the middle to check for moist (but not wet!) crumbs.
  10. Let cool for 10-15 minutes, then invert onto a cooling rack to cool the rest of the way.
  11. Frost as desired (suggestions above).

Gluten-Free and Vegan Lemon Poppy Seed Pound Cake at The Happy Housewife

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Refried Beans

Making your own refried beans is easy and economical. There are many uses for refried beans: bean burritos, bean tacos, beans and cheese, bean dip and more.

easy homemade refried beans

They are inexpensive and very nutritious. Pinto beans are high in fiber, magnesium and potassium and can be purchased at any grocery store for around $1-2 a pound.

Most people purchase their refried beans pre-made in a can. While this is definitely an option, I think the homemade version tastes so much better and you can control the amount of salt in your own homemade refried beans.

refried beans horizontal

My kids absolutely love refried beans. When you make your own refried beans you can also control the amount of salt in the recipe, which is great for people on a low sodium diet.

We prefer our beans with only salt and a little butter or fat added, but you can also add chopped onion and garlic to your beans to suit your taste preferences.

Refried Beans

Ingredients

  • 1 bag of dried pinto beans
  • 1-2 tablespoons butter or bacon grease
  • salt to taste

Instructions

  1. Soak pinto beans covered in water all day.
  2. Cook overnight on low in a slow cooker with lots of water.
  3. In the morning, drain off most of the water and put in the fridge to cool. Beans should be cold before frying.
  4. Add butter or bacon grease to a frying pan.
  5. Add cold cooked beans and as much liquid from the beans as desired. The more liquid, the soupier the beans.
  6. Cook on medium heat.
  7. While beans are cooking start to mash with a potato masher.
  8. Continue mashing until desired consistency is reached. Ensure that the beans are simmering while being mashed.
  9. Add salt to taste.
  10. If beans are too runny, then cook a little longer and the liquid will boil off.
  11. Serve.

Notes

If you like to freeze your meals, freeze your beans after they have been cooked in the slow cooker but before they have been fried. Thaw in the fridge, fry and serve.

http://thehappyhousewife.com/cooking/refried-beans/

Here’s a video tutorial to show you how easy it really is to make these beans!

We used these beans on open tacos. This might be the quickest and easiest dinner in the world!

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My kids love homemade refried beans and could hardly wait for me to take some of the pictures so they could dive into the beans and cheese.

homemade refried beans

If your kids love tortilla chips, refried beans are a great way to add a high protein, high fiber twist to a typical snack food.

homemade refried beans 1

Refried beans freeze well too! I usually freeze mine in quart size bags and which is enough for one meal.

homemade beans

Enjoy!

You can find more delicious meal ideas at the The Happy Housewife Recipe Index.

This post may contain a link to an affiliate. See my disclosure policy for more information.

Oatmeal Pancakes: Gluten Free with Walnut Butter

Gluten-Free Oatmeal Pancakes with Walnut Butter at The Happy HousewifeBy contributing writer Tessa

These Gluten-Free Oatmeal Pancakes are one of the the most hearty pancakes I have yet to make. They have made their way into our pre-hiking repertoire for their packability and ability to satiate!

I discovered this recipe years ago in a newspaper and had to work on making it allergy friendly. Necessity is always the mother of invention.

The egg free version is slightly denser but still great. You get to decide what to serve these with – the walnut butter is a special treat! While I love the tangy flavor of buttermilk, the end product is just as good with the dairy free version. Again, you decide!

Soaking the oats in an acidic medium makes them more easily digestible, and your body can get at all those nutrients better. But I have also provided directions for making these fresh with no leftover oatmeal.

Gluten-Free Oatmeal Pancakes with Walnut Butter at The Happy Housewife

Oatmeal Pancakes - Gluten Free with Walnut Butter
Serves: 4
 
Ingredients
  • 2 cups leftover oatmeal, or 2 cups gluten free rolled oats
  • 2½ cups buttermilk or ½ cup favorite yogurt mixed with 2 cups water. If you use leftover oatmeal, omit this.
  • 2 eggs or equivalent egg replacer (I used 1 tablespoon gelatin whisked into ½ cup water)
  • ¼ cup light olive oil, avocado oil, or melted coconut oil
  • 1 tablespoon vanilla extract
  • ¼ cup brown rice flour
  • ¼ cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup palm sugar, or other granulated sugar
For the Walnut Butter
  • 1 cup any allowed butter, softened
  • ½ cup palm sugar or brown sugar
  • 1 cup chopped, toasted walnuts
  • 1 teaspoon vanilla extract
Instructions
  1. The night before (or up to 2 days) either prepare your oatmeal or place the oats and buttermilk into a bowl. Cover and let sit overnight. This is also a good time to make the walnut butter.
  2. The next morning, mix in the eggs, vanilla, sugar. and oil to combine. If you used leftover oatmeal, you will need to add a touch of any preferred milk to get the desired batter consistency. I used about ½ cup.
  3. Whisk together the dry ingredients, then incorporate into the wet. This will be a thick pancake batter consistency.
  4. In a greased, preheated pan over medium low heat, pour about 3 tablespoons batter into the pan. When bubbles begin to form evenly and the bottom is golden, flip and cook the other side. Repeat with the remaining batter, serve with the walnut butter if you like.
For the Walnut Butter
  1. Combine the butter, sugar, walnuts and vanilla, mixing thoroughly.

Gluten-Free Oatmeal Pancakes with Walnut Butter at The Happy Housewife

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