Chocolate Decadent Cupcakes To Die for

DARLENE The GOURMET DIVA'S 

INCREDIBLY MOIST ~ CHOCOLATY ~CHOCOLATE CUPCAKES From Scratch

These cupcakes are so fluffy, chocolaty moist and delicious.  the only problem you will have is that your loved ones will want more and more! Enjoy making these with the familia!!!!

INGREDIENTS

1 & 3/4 Cups All purpose Flour 1 Cup Darlene’s Homemade Buttermilk (RECIPE IN BLOG ARCHIVES) 1 Cup Strongly cold black coffee  2 Cups sugar 2 Eggs (one by one) 1 tsp PURE vanilla extract  ¼  C oil ¼ C Mayonnaise (YES) 1 tsp salt 3/4 C cocoa powder (I use Townhouse) 1/4 cup semi-sweet chocolate Morsels 2 tsp baking soda

DARLENE THE GOURMET DIVA SAYS:

1. Preheat oven to 325 Degrees
2. Prepare Darlene’s Buttermilk recipe (1 cup milk combined with 1 tbsp of vinegar set aside)
3. Combine dry ingredients in bowl
4. Add buttermilk
5. Add remaining ingredients
6. Beat at medium speed in hand or standalone mixer
7. STIR IN CHOCOLATE MORSELS

Pour batter into either  greased and floured cupcake or muffin pans 25-35 minutes depending on oven....you will know cupcakes are ready when a toothpick comes out clear after poking through the center of cupcakes.

Frost with Darlene The Gourmet Diva's Buttercream frosting see recipe in blog archives......never pay for birthday cupcakes again! 

PLEASE NOTE THAT THIS IS SUPPOSED TO BE A LOSE BATTER BECAUSE OF THE COFFEE SO DO NOT WORRY IF IT SEEMS RUNNIER THAN NORMAL..

Grilled 3 Cheese & Pancetta Sandwich

Grilled 3 Cheese & Pancetta  

From Darlene 
The Gourmet Diva's Kitchen 

Ingredients:

• 2 Slices of country white or country wheat bread
• 1Tbsp Butter or Margarine 
• 1 Tbsp Cream Cheese
• 2 Slices American Cheese
• 1 Slice Monte ray Jack Cheese
• 2 strips of cooked pancetta 

According to The Diva:

1. Preheat non stick frying pan or skillet ( low) 
2. Spread cream cheese on both slices of bread
3. Add one slice of American Cheese over each 
4. Place pancetta over one bread and Monte ray jack on the other 
5. Cover and press down lightly to seal sandwich
6. Evenly spread thin layer of butter on the outside of both sides of sandwich
7. Place sandwich in pan or skillet 
8. Toast each side for approximately 3 minutes or until cheese melts and bread is toasted to your liking...(Remember the more you allow the cheese to melt the better it will taste so make sure your pan is not on too high)
9. Cut diagonally and enjoy either alone, with chips or salad

Variations and tips from the Diva :

1. Add tomatoes, spinach, onions, or thinly sliced pickles
2. You can substitute any cheese for your favorites even soy (note that soy takes longer to melt) just make sure to include the cream cheese along with your two other cheeses of choice! 
3. You may also omit the pancetta and use either prosciutto,ham or bacon (also can use turkey products)...
4. If you do not want to use meat yet still look for that smokey flavor use an ounce of smoked Gouda or cheddar cheese.....

If you do not find country white or country wheat bread, use potato bread

You may also make this sandwich on a panini  press, george foreman grill, toaster oven......

Simple is always best

Dominican Style Spaghetti Delicious From Darlene The Gourmet Diva

Dominican Spaghetti Ala Diva

Simple, Delicious, Cheesy, Creamy 

• 1LB Thin Spaghetti Cooked al Dente (Pinch of Salt, 1 garlic clove, 1 tsp oil in water)
• 4 Garlic Cloves Minced
• 2Tbsp Tomato Paste
• 2 Tbsp Green Olives
• 8 oz American Cheese (8 Slices)
• 1 1/2 Tbsp Oil (EVOO, Corn, Canola)
• 1 Tbsp Cream Cheese
• 1/2 Tbsp All Purpose Seasoning (I prefer Adobo)
• 1/4 Cup thinly Sliced Red Onions
• 1/2 Tbsp Vinegar
• 1/4 Cup Evaporated Milk
• Parmesan Cheese 

According To Darlene The Gourmet Diva:

1. Heat Oil
2. Add Onions, Olives, Garlic stir in vinegar
3. Stir in Tomato paste
4. Add adobo, evaporated milk, cream cheese and american cheese
5. Stir in drained spaghetti  coat well with cheese sauce
6. Serve alone or over rice, top with Parmesan Cheese 
7. Excellent with salad and soft Italian bread 

Eggplant "Meatball-Like" Parmesan Heroes

Eggplant "Meatball-Like" 

Parmesan Heroes 

SOOOOO DELICIOUS

So delicious and affordable for your family you will be making it at least once a month 

Ingredients:

For The "Meatballs:"

• 1 1/2  Eggplant 
• 1/3 Cup Diced Red onion
• 3 Garlic Cloves Minced or Pureed 
• 1 Tbsp Pitted, chopped green olives
• 1/4 Cup Diced Bell Pepper (I use red)
• 1/2 Tbsp Vinegar
• 1 Tbsp Chives 
• 1 Tbsp Oil (EVOO, Corn or Canola)
• 1Tsp Oregano (DR if available)
• 1 1/2 cups of uncooked oatmeal
• 1 Tbsp Adobo or your favorite all purpose seasoning (adjust to taste)
• 2/3 Cups flour (seasoned lightly with 1 tsp each of: adobo, chives, and oregano)
• 1/4 Cups Grated Parmesan Cheese

For The Saute:

• 1&1/2 Tbsp Tomato Paste
• 1 Tbsp Olives
• 2 Tbsp Oil (EVOO, Corn, or Canola)
• 1/2 an Onion 
• 1 & 1/2 Cup your favorite marinara sauce

Cheeses:

1/4 Cup Parmesan Cheese

1/2 Pound Provolone Cheese (3 Slices Provolone Cheese for Each Hero) 1/2 pound Mozzarella Cheese 

Bread:

4 Heroes split in half

According To Darlene The Gourmet Diva:

1. In a large bowl Peel, thinly slice and soak eggplant in 2tbsp salt water for approximately 1 hour to get the bitter flavor out of the fruit
2. Manually squeeze the excess water from eggplant and set aside 
3. Heat oil in medium sized skillet (Caldero)
4. Add onions, garlic,vinegar, olives, oregano, peppers,and 1tbsp of adobo
5. Stir vigorously  
6. Once veggies become translucent add well drained eggplant to pan 
7. Incorporate all veggies well 
8. Allow eggplant to cook for approximately 20 minutes over medium low heat you will know its ready when the eggplant is tender and forms a paste-like consistency
9. Quickly add oatmeal, chives, additional adobo and stir well until most of the oatmeal starts to cook (approximately 5 minutes)
10. Remove from heat and set aside (Mixture will cool and will rise naturally due to the oatmeal)
11. Once cooled, season flour 
12. Add Parmesan cheese to Eggplant mix 
13. Form Tbsp sized balls using flour to coat the outside of each ball with your CLEAN hands
14. Heat oil
15. Start adding "meatballs" side by side avoid overcrowding pan  Allow to brown on both sides remember they are already cooked (see image above)
16. Carefully remove and set aside
17. Create a stir fry with sliced onions, peppers, olives, tomato paste and same oil add marinara sauce and stir well
18. Slice open your heroes
19. Place desired amount of eggplant in each 
20. Pour Sauce over eggplant
21. Top with Parmesan Cheese then provolone, finally mozzarella cheese and then some chives
22. Bake in toaster oven or broiler (375 Degrees) until cheese is bubbly and melted

Enjoy with fries, salad, or chips

All Out Hawaiian Margarita Punch Cocktail Recipe

Hawaiian Rita Punch Cocktail 

8 oz Smirnoff® orange vodka
8 oz Malibu® coconut rum
4 oz Malibu® passion fruit rum
6 oz DeKuyper® Island Blue Pucker schnapps
16 oz pina colada mix
4 oz sweet and sour mix
7 ozfreshly squeezed orange juice
4 oz mango juice
coconut shavings
margarita salt
8 cups ice

This recipe serves 4 Margaritas 

1. Get 4 Margarita Glasses 
2. Wet the top of the ring of each glass
3. Dip glasses in a bowl of margarita salt to form ring of salt on the top
4. Squeeze a fresh orange into blender
5. Add 4 oz. Pina Colada mix, 1 oz. the sweet and sour mix, 2 oz. smirnoff orange vodka, 2 oz. malibu coconut rum, 1 oz. malibu passion fruit rum, 1 1/2 oz. Blue Island Pucker Dekuyper, and 2 cups ice. 
6. Blend all ingredients together on high.
7. Pour drinks into margarita glasses (depending on what size margarita glass you use this might make 8 drinks). 
8. Put fresh coconut shavings onto top of drink and serve!

Remember to have one for Darlene The Gourmet Diva also remember to drink responsibly and in moderation! Enjoy que yummy!

Vegan" Meat Balls" Super Delicious Way to Sneak Veggies in for the kids

Another cookbook sneak peak from Darlene The Gourmet Diva's Kitchen

Coming soon:52 Sunday Dinners From Darlene The Gourmet Diva's Kitchen

Vegan "Meatballs" 

Eggplant, Veggies and Oatmeal Delicious

We Love our Eggplant meatless balls over white rice with a bit of its own sauce over it....SOOOOOOO GOOD

If you claim to hate eggplant because you remember it from when you were a child, then you must try these.  I didn't hate eggplant as an adolescent, I despised it! It was the worst thing.... NOW.... I beg to differ.....Give these scrumptious "meatballs" a chance. They are so good I was once inspired to open a vegan restaurant just to sell them.

I Promise your family will be delighted with these delicious "meatballs" made of eggplant, veggies and oatmeal.....they are simply amazing! I thank my mom for teaching me how to make them.  I have made minor adjustments to the recipe but like I have said and continue to say my mother has taught me most of what I know......Gracias mi Reyna mi madre! De ti lo aprendi

Enjoy Familia:

Ingredients:

For The "Meatballs:"

• 2 1/2 to 3Lbs Eggplant 
• 3/4 Cup Diced Red onion
• 5 Garlic Cloves Minced or Pureed 
• 2 Tbsp Pitted, chopped green olives
• 1/2 Cup Diced Bell Pepper (I use red)
• 1 Tbsp Vinegar
• 2 Tbsp Chives 
• 2 Tbsp Oil (EVOO, Corn or Canola)
• 2 Tsp Oregano (DR if available)
• 3 cups of uncooked oatmeal
• 2 Tbsp Adobo or your favorite all purpose seasoning (adjust to taste)
• 3/4 Cups flour (seasoned lightly with 1 tsp each of: adobo, chives, and oregano)
• (OPTIONAL) 1/2 Cup Grated Parmesan Cheese

For The Saute:

• 1&1/2 Tbsp Tomato Paste
• 1 Tbsp Olives
• 2 Tbsp Oil (EVOO, Corn, or Canola)
• 1/2 an Onion and Bell Pepper Sliced

According To Darlene The Gourmet Diva:

1. In a large bowl Peel, thinly slice and soak eggplant in 2tbsp salt water for approximately 1 hour to get the bitter flavor out of the fruit
2. Manually squeeze the excess water from eggplant and set aside 
3. Heat oil in medium sized skillet (Caldero)
4. Add onions, garlic,vinegar, olives, oregano, peppers,and 1tbsp of adobo
5. Stir vigorously  
6. Once veggies become translucent add well drained eggplant to pan 
7. Incorporate all veggies well 
8. Allow eggplant to cook for approximately 20 minutes over medium low heat you will know its ready when the eggplant is tender and forms a paste-like consistency
9. Quickly add oatmeal, chives, additional adobo and stir well until most of the oatmeal starts to cook (approximately 5 minutes)
10. Remove from heat and set aside (Mixture will cool and will rise naturally due to the oatmeal)
11. Once cooled, season flour (if using Parmesan cheese add to Eggplant mix)  
12. Form Tbsp sized balls using flour to coat the outside of each ball with your CLEAN hands
13. Heat oil
14. Start adding "meatballs" side by side avoid overcrowding pan  Allow to brown on both sides remember they are already cooked (see image above)
15. Carefully remove and set aside
16. Create a stir fry with sliced onions, peppers, olives, tomato paste and same oil 
17. You may either pour the sauce over the "meatballs" or add them to the stir-fry and allow them to cook without moving too frequently for about 5 minutes.

Enjoy over white rice, or pasta 

Next Recipe: Meatless Meatball Parmesan Heroes 

A Cookbook Item Sneak Peak for my real fans that I love 

Darlene The Gourmet Diva's

DELICIOUS~~~~My Authentic LASAGNA Recipe

I share with love please let me know what you think if make it

Courtesy of Google Image

• 1 Box Ready to bake Lasagna
• 1 lb Ground Beef
• 1lb Sausage
• 1/2 Tbsp Fresh dried oregano
• 1/4 Cup of red wine (table or cooking)
• 1 Tbsp Green olives (Chopped)
• 2 small cans of Tomato sauce or 1 medium can approximately 12 ounces
• 1 Tbsp of All purpose seasoning (I use Adobo without Pepper)
• 4 Garlic Cloves (Minced or Pureed your choice)
• 1&1/2Tbsp Extra Virgin Olive Oil
• 1 Large Can crushed tomatoes (28oz)
• 14 oz Tomato paste
• 1 Onion Diced
• 1/2 Red Bell Pepper Diced
• 1/2 Tbsp Chives
• 1 Tbsp Vinegar
• 1 (16 oz) Ricotta Cheese
• 1 (8 oz) Bar Cream Cheese
• 4 Cups Shredded Mozzarella cheese
• 3/4 Cup Alfredo Sauce 
• 3/4 Parmesan Cheese 
• 1/2 Tablespoon Salt 
• Black pepper to taste

According to Darlene:

1. Preheat oven to 375 degrees
2. Heat oil
3. In a bowl mix, both ground chicken and sausage, garlic, salt, oregano, all purpose seasoning, onions, peppers, olives, black pepper and  wine
4. Add seasoned meat and stir 
5. Stir meat and let cook for approximately 8 minutes
6. Pour tomatoes, red, and Alfredo sauce over meat and stir well until meat sauce turns into a creamy pink sauce cook over medium low heat for approximately 30 to 45 minutes
7. Set aside 1 & 1/2 of mostly the sauce from your meat sauce for top layer

To Build Your Delicious Lasagna:

1. Spread 1 cup of meat sauce at bottom of a 9x13 inch baking dish preferably glass
2. Add 4 to 6 pasta noodles over sauce
3. Spread half of the meat evenly over lasagna noodles
4. Top with both 8oz of ricotta cheese and 1&1/2 cups of shredded mozzarella and 1/2 of the Parmesan & 1/4 Parmesan cheese
5. Repeat a second layer of lasagna pasta noodles
6. Add  second half of meat top with last 8oz of ricotta and 1&1/2 cups of mozzarella & 1/4 Parmesan cheese
7. Top with the last layer of pasta followed by reserved sauce, 1 cup of mozzarella and the final 1/4 cup of Parmesan cheese and chives
8. Bake for 1/2 hour or until cheese is melted on top 
9. Allow to cool before serving

I serve this delicious lasagna with garden salad, a glass of wine as well as garlic bread however, some of my Latino family members love it with rice on the side!