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Chocolate Stout Cupcakes with Chocolate Glaze

If you love Guinness and you love chocolate, you will love these cupcakes. They are a cinch to make and turned out fantastic! The perfect ending to another fun and festive St. Patrick’s Day. And the the great thing about them, they aren’t green! So, make them any time you just want to enjoy a great Chocolate Cupcake!

Oh, and special thanks to food.com and foodnetwork.com for supplying the recipes. I modified the glaze a bit, because I didn’t have corn syrup, but it’s still beautiful and very tasty. On the cupcakes, I simply halved the recipe and sped it up. I have limited time and 12 cupcakes is plenty for our family. Worked great! I had an even amount for all 12 cupcakes and it left me some Guinness to enjoy as I cooked! Added bonus.

Chocolate Stout Cupcakes:

1 cup of flour – $.35
1/3 cup of cocoa powder – $.50
1/2 cup of white sugar – $.30
1/2 cup of brown sugar – $.45
1/2 cup Guinness Beer (or other Stout) – $1.00
1 egg – $.33
1 cup of butter 1/2 cup butter (revised and proven to be just as moist) – $.75
1/4 cup sour cream – $.45
1/2 tsp baking soda – pantry
Whipped Cream (optional)

COST: $4.13

Preheat oven to 350 degrees and fill your cupcake tin with paper cups. Set aside.

In microwave, melt butter and brown suger. Remove when butter is melted and whisk till smooth and sugar is dissolved. Add Guinness and cocoa powder and whisk again, till combined and creamy.

In another bowl, sift together salt, flour, white sugar and baking soda. Add flour mixture to Guinness mixture and beat with a whisk, by hand, till smooth and combined. Add egg and sour cream and beat again until solid in color.

Divide batter evenly amongst cupcake cups. Bake for 20-25 minutes or till cupcakes spring back to the touch. Cool for 45 minutes before removing paper cups and glazing.

Chocolate Glaze:

1/4 cup unsalted butter – $.25
1/2 cup bittersweet chocolate, chopped (I used chips, from bulk bin) – $.75
1 cup confectioners’ sugar, sifted (Important! I skipped the sifting. Not a good idea) – $.75
1/8 cup whole milk – fridge
1/2 tsp vanilla extract – pantry

Combine butter, milk and vanilla in medium saucepan and heat over medium heat (preferably on gas stove), just until butter is melted. Decrease heat to low and add chocolate. Whisk until melted, then immediately turn off heat and add powdered sugar. Whisk until smooth. Let cool 5 minutes.

Stir again and pour over cooled cupcake. Delicious!

COST: $1.75


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Simple Strawberry Shortcake

It is strawberry season, folks! What are you waiting for? I’m not gonna say anything about this post except….STRAWBERRY SHORTCAKE IS SCRUMPTIOUS!!!

Simple Shortcake (A modified version of Alton Brown’s show: Good Eats Episode: The Dough Also Rises:

2 cups flour – $.50
3/4 cup half and half – $1.00
4 tsps baking powder – pantry
3/4 teaspoon salt – pantry
3 Tbsps sugar – pantry
2 Tbsps butter – pantry
2 Tbsps lard – pantry
1 pint of fresh Strawberries, sliced – $1.99 (in season)
1/2 container Cool Whip or Canned Whipped Cream – $.75 (in season)

COST: $4.24

Preheat oven to 450 degrees. In a large bowl, combine flour, baking powder, salt and 2 tablespoons sugar. Next, cut in butter and lard, using your hands. Using a wooden spoon, mix in half-and-half. Do not over mix.

Drop spoonfuls onto a baking sheet or into a greased muffin tin. Brush with melted butter and sprinkle with sugar.

Bake for 15 minutes or until brown. Cool and eat with prepared strawberries and whipped cream.

Oh yeah, to prepare the strawberries, I like to marinade them in 1 tablespoon sugar for an hour at room temp. Sort of makes a nice syrup and adds some sweetness. Perfect!


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