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      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
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      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
      • Stuffed Baked Acorn Squash
      • Broiled Salmon with Creamy Lemon-Dill Sauce
      • Maple-Mustard Glazed Chicken
      • Almond-Crusted Salmon
    • Salads & Side Dishes >
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      • Sweet Potato Custard
      • Whole-Wheat Irish Soda Bread Rolls
      • Cranberry Orange Sauce
      • Crispy Potato Latkes & Apple Sauce
      • Arugula & Strawberry Salad
      • Twice Baked Sweet Potatoes
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      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
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      • Orzo, Feta & Sundried Tomato Salad
      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
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      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
      • Carrot Soufflé
      • Shrimp Avocado Salad
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      • Roasted Butternut Squash
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    • Breakfast >
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      • Oatmeal with Bananas
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    • Lunch >
      • Chicken Club Wraps
      • Cobb Egg Salad
      • Rotisserie Chicken Salad
      • Roast Beef Wrap
      • Cucumber Sandwich
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    • Soup >
      • Fire-Roasted Tomato Basil Soup
      • Creamy Chilled Avocado Soup
      • Potato-Leek Bisque
      • White Bean Soup
      • Creamy Turnip Soup
      • Sweet Pea Soup
      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
      • Pumpkin-Apple Soup
      • Carrot Soup with Yogurt
      • Velvety Squash Soup
      • Mushroom Soup with Barley & Thyme
      • Potato Soup
      • Mixed Vegetable & Farro Soup
    • Appetizers >
      • Roasted Red Pepper & Cheese Spread
      • Avocado-Yogurt Dip
      • Spinach-Artichoke Dip
      • Chili-Lime Peanuts
      • Buttermilk Ranch Dip
      • Creamy Spinach Feta Dip
      • White Bean Dip
    • Main Course >
      • Elegant Cheese Souffle
      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
      • Stuffed Baked Acorn Squash
      • Broiled Salmon with Creamy Lemon-Dill Sauce
      • Maple-Mustard Glazed Chicken
      • Almond-Crusted Salmon
    • Salads & Side Dishes >
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      • Sweet Potato Custard
      • Whole-Wheat Irish Soda Bread Rolls
      • Cranberry Orange Sauce
      • Crispy Potato Latkes & Apple Sauce
      • Arugula & Strawberry Salad
      • Twice Baked Sweet Potatoes
      • Sweet Potato Tots
      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
      • Watermelon, Feta & Mint Salad
      • Orzo, Feta & Sundried Tomato Salad
      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
      • Sour Cream-Dill Potato Salad
      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
      • Carrot Soufflé
      • Shrimp Avocado Salad
      • Chicken and Strawberry Salad
      • Roasted Butternut Squash
    • Dessert >
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Red Velvet Cupcakes

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photo of finished Oatmeal Chocolate Chip Cookies recipe
Makes 30 cupcakes, serving size 1 cupcake. Recipe from Cooking Light.

​Cupcake Ingredients
​Cooking spray
10 ounces cake flour (about 2 1/2 cups)
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 ½ cups granulated sugar
6 tablespoons unsalted butter, softened
2 large eggs
1 ¼ cups nonfat buttermilk
1 ½ teaspoons white vinegar
1 ½ teaspoons vanilla extract
2 tablespoons red food coloring (about 1 ounce)
​Paper cupcake liners

Frosting Ingredients
5 tablespoons butter, softened
4 teaspoons nonfat buttermilk
1 (8-ounce) block cream cheese, softened
3 ½ cups powdered sugar (about 1 pound)
1 ¼ teaspoons vanilla extract
Nutritional info per cupcake
​
​Calories:  205
Total Fat:  7g
Cholesterol:  34mg
Sodium:  168mg


​Total Carbs:   34g

Protein:  2g
​Calcium: 35mg

Directions
  1. Preheat oven to 350°.
  2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
  3. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.
  4. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.
  5. To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 ¼ teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.
  6. Dust with red crumbs from 1 cupcake or red sprinkles.
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