Enjoy the big game with this instant score! Ginger-Scallion Wings

Just five ingredients combine to make these irresistible Asian-Inspired wings. Pair them with a refreshing spiced-up beer.

1/4 cup vegetable oil, plus some from pans

4 pounds chicken wings, cut in half a joint

8 large scallions, trimmed and sliced

1/4 cup chopped peeled fresh ginger

1. Preheat oven to 450. Lightly oil two baking sheets and divid chicken wings between sheets: season with salt. Bake until deep golden brown and cooked though. 35 minutes flipping chicken and rotation sheets halfway though.

2. Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.

I found this yum-0 recipe on this months Martha Stewart's Everyday Food magazine found in the Apple iPad Newsstand. This is a free magazine has some great meals that will make you scream YUM-0!!! -Jasin

EveryDay with Rachael Ray! This could be her best issue yet!

As the temp outside starts to cool and the trees start to change I start to crave foods that are hardy and yum-0. Rachael's fall mag offers great casseroles and sweet treats to help feed my desire for comfort foods.

The two recipes that I wanted to try right away was her Apple Cider Doughnut Holes and Baked Green Chile Chilquiles. For Rachael recipes these where easy and fun to make. The doughnut holes where fucking amazing but her Baked Green Chile Chilquiles was a super good!

I encourage you to pick up this issue and make this two recipe's.

S'Mores Cupcakes!

S'Mores Cupcakes, yes please! With Labor Day officially behind us, what better way to welcome Fall then whip up a batch of these? The marshmallow & buttercream frosting, crumbled graham crackers & bite size chocolate will not disappoint!

INGREDIENTS

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons oil

1 teaspoon pure vanilla extract

DIRECTIONS:

STEP 1

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

STEP 2

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Mix Betty Crocker Buttercream frosting and 1/2 cup of marshmallow creme. Pipe or spread onto cupcake tops. Crumble a light layer of graham cracker crumbs, and insert 1/2 piece of Hershey's milk chocolate. 
The chocolate cupcake recipe can be found on:
http://www.marthastewart.com/282243/one-bowl-chocolate-cupcakes
Enjoy!

Strawberry White Chocolate Cupcake

Homemade Strawberry Buttercream Cupcakes with white chocolate Ghiradelli ganache? Oh yess! I attempted this combo out for a co-workers b'day request.

ingredients

Vanilla Cake:

1 box white cake mix

4 egg whites

1/3 cup oil

3/4 cup buttermilk

3/4 cup sour cream

1 tablespoon vanilla

White Chocolate Ganache:

1/2 cup white chocolate chips

1/4 cup heavy cream

Strawberry Buttercream:

1 cup butter, softened

2 teaspoons vanilla extract

2 teaspoons strawberry flavored gelatin (jello powder)

3 small strawberries, diced (no stems)

4-6 cups powdered sugar

directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a bowl and set aside.

3. In a large bowl, gently whisk eggs whites, oil, buttermilk, sour cream and vanilla extract.

4. Add cake mix and stir until combined.

5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.

6. White Chocolate Ganache: Place chocolate chips is a heat proof bowl and set aside. On the stove top, heat heavy cream just until bubbles form around the edges (don't let it boil) and pour it over the chocolate chips and whisk until smooth. (Depending on your brand of chocolate chips, you may need to add a couple more if it's too thin.)

7. Buttercream: Beat butter for 2 minutes. Add vanilla extract, gelatin and strawberries. Slowly add powdered sugar until you reach your desired consistency.

8. To assemble, dip the tops of the cooled cupcakes in the ganache. Let it set for a few minutes, then pipe your buttercream and top with sprinkles and fresh strawberry slices.

Copyright © YourCupofCake

Recipe can be found on:

http://www.yourcupofcake.com/2012/05/strawberry-white-chocolate-cupcakes.html

Enjoy!