These red velvet cupcakes capture the best parts of my mother’s classic red velvet cake in individual portions. The recipe uses her tried-and-true buttermilk cake base that she’s relied on for over 30 years. A touch of unsweetened cocoa and red food coloring give the cupcakes their subtle cocoa note and the signature red hue. Each cupcake is finished with a smooth vanilla bean cream cheese frosting for a perfect balance of tang and sweetness.
Garlic Basil Pesto Chicken with Sun-Dried Tomatoes
This pesto chicken features seared chicken breasts topped with basil pesto and melted mozzarella, baked until golden and finished with fresh cherry tomatoes. It’s a quick, flavorful weeknight dinner everyone will enjoy. Pesto, tomato and cheese is a timeless combination. This recipe brings those classic flavors together into a satisfying main course that’s easy enough … Read more