Chocolate Buttermilk Cupcakes

I am not a huge fan of chocolate cake, but this might be my new favorite.  Moist and delicious with the right amount of chocolate and sweet.  I frosted these with cream cheese frosting, sprinkled shredded coconut on top and added an almond = Almond Joy cupcakes.

adapted from food.com

For 18 cupcakes:

• 1 1/4 cup flour
• 1 tsp baking soda
• 1/8 tsp salt
• 1 cup sugar
• 1/4 cup natural cocoa
• 1 egg
• 1/2 tsp vanilla
• 1/2 cup vegetable oil
• 1/2 cup buttermilk (I used 1/2 cup milk + 1/2 TBSP vinegar)
• 1/2 cup HOT water

Combine all ingredients in a mixer on low speed, just until blended, then mix on high speed for 2 minutes.  Pour into paper lined muffin tin, about 2/3 full.  Bake at 350 for 14-18 minutes (I found 16 1/2 minutes was perfect in my oven).

Spinach Artichoke Dip

I saw this article on Slate and was very intrigued since we love spinach artichoke dip but never found "the one" recipe that was amazing.  This recipe is amazing, and I like that it's sort of scientific about why it's so good.

8 ounces cream cheese, softened
1½ cups grated Parmesan cheese
¼ cup extra-virgin olive oil
Juice of 2 lemons
2 garlic cloves, minced
½ teaspoon crushed red pepper
Salt and black pepper
1 pound frozen artichoke hearts, thawed and roughly chopped (I used 2 cans)
10 ounces frozen chopped spinach, thawed and squeezed dry

Heat oven to 450 degrees.  Combine all ingredients except artichoke hearts and spinach in food processor and pulse until well mixed.  Add spinach and pulse a few more times.  Add artichoke hearts and pulse until desired consistency is reached.  Bake in an 8x8 baking dish for 20 minutes, or until brown and bubbly.