2 eggs at room temperature
½ cup sifted unsweetened cocoa powder
5 tablespoons red food coloring
2 ¼ cup sifted all-purpose flour
½ teaspoon salt
¼ cup shortening
¼ cup unsalted butter at room temperature
1 ½ cup sugar
1 teaspoon almond extract
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vinegar
Fresh blueberries
For cream cheese frosting:
2 pounds cream cheese at room temperature
½ cup unsalted butter at room temperature
1 cup sifted powder sugar
½ teaspoon vanilla

Preheat oven to 350 degrees. Line two cupcake pans with liners, I can get about 20-24 cupcakes out of a batch of batter.
You will need to start with three bowls as the ingredients will be brought together in batches. First sift the cocoa powder in a small bowl and add the red food coloring. In another bowl sift together the all-purpose flour and salt. In an even large bowl beat the shortening and softened butter together until combined then, add the sugar and almond extract and beat for about 20 seconds. One at a time add eggs to the butter and mix well scraping the bowl between eggs. Beat in cocoa mixture. In batches add flour, then buttermilk, flour, then buttermilk until well combined. In a small bowl add vinegar and baking soda then add it to the cake batter. Using a spoon, scoop batter into your cupcake liners, but not to the top, leave a little room. Bake the cupcakes around 35 minutes but check them after 25 minutes with a toothpick. They will be done if the toothpick comes out clean from the center of the cupcake.
Cream Cheese Frosting:
In a large mixing bowl add softened cream cheese and butter for about one minute until well combined. Add sifted powder sugar to the cream cheese ¼ cup at a time, then mix in vanilla.

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1 box chocolate cake mix
2 large cans cherry pie filling
1 12 oz can of coke
1 box junior mints

pour the cherries in the bottom of a 10 inch dutch oven
Pour the cake mix from the box over the cherries
Pour the coke over the cake mix and only mix the cake mix until moist ( do not have to mix the cherries in with it )
Sprinkle the junior mints over the top
put the lid on DO, set on top of 12-14 briquets and cook for about 40-45 minutes, or until it starts to smell and is letting of steam.

Let cool and serve as is or with a little bit of vanilla ice cream and enjoy!!

Do not open the lid intil it starts to smell and let off the steam or you will have to add 10 minutes cook time to it, as it will take that much longer to get the temp. back up to 350 degrees

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5 cups all-purpose flour
3/4 cup granulated sugar
1 Tbsp. kosher salt
1 Tsp. apple pie spice
1 1/2 cups cold butter, cut into small pieces
5 egg yolks
1/4 cup cold water

Mix flour, sugar, salt, and apple pie spice. Using a fork, cut the butter
into the dry ingredients, mixing until it resembles cornmeal. Add yolks and
water and mix until a dough just comes together. Wrap in plastic, flatten
slightly and chill for 30 minutes. Roll out to 1/4 inch on a floured
surface and take to the pie pan.

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4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

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3-4 bananas
1 tablespoon canola oil
1 small bar milk or dark chocolate, broken into squares
1/2 cup toasted almond pieces
Vanilla ice cream

Leaving peel on, cut bananas in half, lengthwise. Brush cut side with canola oil and place, skin side up on a well lubricated medium hot grill. Grill until grill marks appear, 3-4 minutes. Turn banana over and insert chocolate squares into cut side of the banana. Heat until chocolate begins to melt. Serve immediately with vanilla ice cream topped with toasted almonds.

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