Valentine's day - Red velvet cupcakes

Valentine's day came and went once more without that fancy box of chocolates. I'm not complaining. It maybe worth noting I like chocolate more than anyone else I know, and somehow the only time I've ever received chocolates on Valentine's Day, I had to specifically request them. I think the words were, "you better not come home without a box of chocolates this year". I could be bitter, but I'm not. Instead, I've found the next best solution. I bake whatever I think feels festive to celebrate the holiday, and than go buy myself my own chocolates post-Valentine's Day for half-off.

I understand that men who don't eat chocolate may not know where to go. I do, really. I'm older and wiser now, and have accepted that some men just can't manage to google "top chocolate stores in nyc" to find an answer in less than 30 seconds. It would be unrealistic to expect them to try and research it. I realized I was setting myself up for disappointment because I assumed guys understand that most women wouldn't walk into a chocolate store and buy themselves a box of truffles without a reason, at least from March through January. It seems guys have been pre-programmed to think that flowers from the corner store is sufficient. And, it is. Especially, if you agree that women of NYC need to lower their (my) expectations, as the writer of this Village Voice article suggests to find love. Truthfully, I'm happy that I get anything at all, because it is the thought that counts. That, and it beats the year I got stood up by another single girlfriend.

Actually this year, I spent a very fulfilling night on Valentine's Eve, and the next morning (get your mind out of the gutter), baking my festive treat of choice, red velvet cupcakes. It's the kind of sweet you need a reason to bake, and this seemed like the holiday for something red and decadent. I have to admit that watching the batter swirl around in the mixer till it turns a deep red is almost more fun that eating it. Every time I've made a batch, the color seems so vibrant and bright, but then it turns a bit more muted once baked. Next time, I'm really going to up the red so that the color of the finished product is every bit as bright as the pre-baked version. I'm aiming for a color similar to the one Pinch My Salt's version achieves with a whopping two bottles of red food coloring! I used a tablespoon which seems very skimpy in comparison.

A note about authenticity - there are many schools of thought on what makes a true red velvet cake, and being Southern in origin, of course there are some strong opinions on what is needed in the recipe. In case you missed it, Nicole Taylor, who's the fabulous host of Hot Grease on Heritage Radio Network, recently discussed the key ingredients to a true Southern red velvet. (The essentials are highlighted in this article by Brooklyn Food activist Adriana Velez). I wish I had found it before I set out to make mine this year. Although, this version is close enough to authentic to please, but not so exact that a good Southern cook wouldn't find room for improvement. Come to think of it, that's the way I like my Valentine's to be, thoughtful and sweet, but not so perfect that it ruins the excitement for the coming year. I'll always hope maybe next year there will be chocolate.

Red Velvet Cupcakes Cream cheese frosting is essential on these.

1 3/4 cup flour 2 1/4 teaspoon baking powder pinch of salt 1/8 cup cocoa powder 1 1/2 cup sugar 3/4 cup unsalted butter, softened 2 eggs 1 tablespoon red food coloring (add more for a brighter color) 1 teaspoon vanilla 1 cup buttermilk 1 teaspoon white vinegar 1/4 teaspoon baking soda Cream cheese frosting to top (your favorite recipe)

Preheat the oven to 350 degrees Fahrenheit. Line muffin tins with paper liners (makes approx. 18 cupcakes).

Sift flour, baking powder, pinch of salt and cocoa. Set aside.

Using an electric mixer or stand mixer, beat sugar and butter until smooth. Beat in eggs, one at a time, then food coloring, then vanilla. Mix in dry ingredients in 3 batches, alternating with 2/3 cup buttermilk in 2 additions.

Make a well in center, pour remaining 1/3 cup buttermilk, vinegar and baking soda in center. When you see little bubbles, stir into the batter.

Pour batter into muffin tins and bake about 20 minutes. Cool 10 minutes and then transfer to a rack to cool completely before frosting.

Smoky sweet chipotle cornbread

Today is Superbowl Sunday, and while I confess to only recently accepting that Sundays are were for football watching, I've always been into the Superbowl, for what else? The food. I've progressed (just a little) since college when it was dips and Chex mix that I offered up. The last few years, I've been fortunate enough to watch at friends' houses where their tvs are bigger than mine, and their homemade pizzas or 5 gallon pots of chili are too good to compete with. So, that's why I decided to share with you my recipe for not chili, but cornbread, the perfect partner to chili. Despite this, it is often the overlooked dried-out bore that most people will happily pass over. This version is different, and best of all you'll actually want to eat the leftovers the next morning when you wake up feeling sick from too much wings and beer from the night before.

If you can, I'd suggest trying to find some coarse-ground cornmeal at the greenmarkets. Around the NYC area, there are quite a few farms reviving the local grains options. Here's a list of regulars at the greenmarkets, (check for the Cayuga brand too). Of course, a high-quality supermarket brand will work as well, just look for one that is stone-ground, which means that some of the hull and germ has been left in, which equals better nutritional value and flavor.

This cornbread is moist without being heavy thanks to the use of buttermilk, and is sweet but not cloyingly so. The sweetness really works nicely with the smoky flavor that a small amount of chipotles (the chipotles in adobo kind) diced up will add. You can of course, use jalapenos if you'd prefer. Or, do as I did, and make a double-batch, one half with chipotles, one half with jalapenos. I guarantee the leftovers will not go to waste, and that's the only thing I'll be waging a bet on tonight.

Smoky Sweet Chipotle Cornbread        

Adapted from Allrecipes.com. This recipe would work great as mini-muffins if you'd rather serve them that way. Just drop the baking time to 15-20 minutes. Serve any leftovers warm with a drizzle of honey for breakfast (or dessert). It also can be easily doubled for a crowd.

• 1/2 cup unsalted butter
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 chipotles in adobo, diced finely

Preheat your oven to 375 degrees Fahrenheit. Grease your 8 inch baking pan (or 13x9x2 inch pan, if doubled), or muffin tins.

Melt the butter in the microwave, or in a small pot. While butter is melting, sift together the cornmeal, flour and salt. Set aside.

Place sugar in a large mixing bowl and pour in melted butter and stir together. Add eggs quickly mixing till smooth. Measure out buttermilk and mix baking soda into it before adding it to the batter. Add to the bowl and stir. Add sifted flour mixture to batter and fold in till completely incorporated. Add chopped chipotles and mix till distributed throughout.

Pour batter into prepared baking pan and bake about 30 minutes. Set on a rack to cool before cutting into squares.