Chocolate Cream Cheese Cupcakes

Archimedes Bakes

blog post 2


I’ve carried this recipe around with me for years.  My mom used to make these for us when we were little.  They are so moist, they don’t need any icing but if you’re in the mood for a really sweet treat, cream cheese icing would be perfect on these!  And, not only are they delicious, but they are super easy to make!



I box of chocolate cake mix (any brand will do, but I used Betty Crocker Chocolate Fudge Cake Mix)

( the cake mix I used called for 3 eggs, 1/2 cup of vegetable oil and 1 1/4 cups of water)

8 oz. package of cream cheese

1/3 cup sugar

1 egg

1/4 teaspoon of salt

1 cup of chocolate chips




Preheat the oven to 350 degrees F.

Line your cupcake pan with liners.

Prepare the cake mix as directed on the box…

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Fillet Steak Rigatoni
This is one of my current favourites.
I began making it after I tried it at one of my favourite restaurants a little BYO Italian called pinochios.
I’ve slightly altered the recipe the link takes you too.
Obviously I use Rigatoni instead of Papperdelle, but both work well.
I also replaced the red onion with charlottes and I add soft cream cheese (Philadelphia) to get the sauce creamy but not overpower the sauce it gives it a tang. I got this idea after trying another version at a restaurant called Puccini‘s.

You could add goats cheese instead I have tried this but don’t put too much in its quite overpowering.



Peanut Butter Heaven!



The Jenga tower is optional 🙂

If you were to walk into the living area in my apartment you’d see scraps of paper all over the place (unless I’ve just done a panic clean up if someone IMPORTANT is coming over!) Scraps of paper where I’ve scribbled recipes down, torn out pages of newspapers and magazines with recipes on them or just a pile of printed out pages from Donal Skehan or BBC Good Food websites – I mean I do buy recipe books,(too frickin many!) but I’m always coming across others that I want to try.

As well as me tearing my mags and papers to shreds, every time I arrive to my lovely Mother’s for dinner there’s usually a couple of scraps of paper waiting for me too. This week is was for Chocolate Peanut Butter Bars. I haven’t made anything with peanut butter for ages and this…

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Sausage Casserole

The colour and the taste of this recipe makes this not only just a winter warmer but an all year round dish.
I have served the Sausage Casserole with mash but you could replace that with a jacket potatoe.
Brilliant mid week all in one oven dish.

Cooking time 1 and a half hours

Serves Four People


8 Large Cumberland sausages preferably from a butcher with locally sourced meat, it makes such a difference to the taste than buying from a supermarket.
1 Onion roughly chopped
5 Large Carrots peeled and sliced
1 Yellow or Orange Pepper
5 Cloves of Garlic bashed flat with knife put in whole after removing the skins.
1 Tin of Tomatoes
2 Beef Oxo Cubes
Dash of Worcestershire Sauce
1 Glass of White Wine
1 Glass of Water


Preheat oven to 140
1. Put all the ingredients but the Sausages in a lidded casserole dish.
2. Place the sausages on top of the other ingredients embedding them slightly.
3. Cover with the lid and put in the oven for 60 minutes.
4. Remove the lid gently stir and return to the oven for a further 30 minutes.
5. Remove and serve.



Here’s a link to a similar recipe.

Chicken and Chorzio Paella

The weather has been good today so it always puts me in the mood for Paella and Mojitos.
I have been making my own Paella for years and I’ve adapted it to what I like personally since I’m not keen on seafood.
I think the main thing to get right is the rice and I always use Paella rice never Risotto. You can add what ingredients you like and omit the ones you don’t.
I’m not a big fan of peas in risotto either I don’t think they add to the taste at all and are a bit pointless.
Turmeric is a great alternative to saffron and allot cheaper.
I often accompany Paella with Patatas Bravas I haven’t made it tonight but will when I do I will post my own recipe for it.
And a Mojito of course, enjoy!


Summer Chilli con Carne

I recently went to Key West and had the most amazing chilli I’ve ever tasted in my life. So as soon as I got back I made it straight away.
Unfortunately I didn’t take a picture of the Key West Chilli it was pretty spectacular served up in a hollowed out loaf of bread with a lid on! I’ve never seen this before although I know it’s a popular method for serving Chowder.
So unfortunately I’ve not served it in a loaf but do intend to try it.
I had chilli also in a diner in Miami ( best Diner on the planet) on the trip no where near as unique but still good and what I observed is in the US they eat it with a spoon and no rice.
So what makes it a Summer Chilli?
I always think of Chilli Con Carne as a bit of a winter warmer or a comfort food. The ingredients in this give it more colour and fragrance which I feel makes it make of a Summer dish.
I’d say they was only two ingredients added to make it really special Sweetcorn and Coriander.  Also no beans which Iis great for me as i don’t  like them  in a Chilli but the sweetcorn makes up for that.

Ok so here’s the recipe enjoy!

Summer Chilli Con Carne



500g Lean Steak Mince
1 Onion (diced)
1 Green Pepper (diced)
1 Red Chilli ( finely diced and more if you like the heat)
250g Cherry Tomatoes (halved)
4 Garlic Cloves (finely chopped)
1 Tin of Chopped Tomatoes
1 Tin of Sweetcorn
Tsp Cumin
Tsp Paprika
Tsp cayenne
Tsp Chilli Powder
Tbsp Tomato Purée
Handful of fresh Coriander (chopped)
Cup of Water
Grated Cheddar Cheese
Nachos or Rice to Serve


1. Fry the mince on a low heat till brown then remove from the heat and drain the fat.
2. Return to the heat and add the Cumin,cayenne ,Paprika and Chilli powder.
3. Allow the meat to draw in the spices on the heat for about a minute or too then add the onion diced.
4. After a couple of minutes add the Garlic and Red Chilli.
5. Then the pepper and continue to cook on a medium heat till the ingredients added soften.
6. Then add the Cherry Tomatoes, Tin of Tomatoes and Purée.
7. Wait till it starts to bubble add the water then cover and reduce the heat to low let it simmer for thirty minutes. At this stage you could transfer to an oven and cook on a low heat for an hour.
8. When ready add the sweetcorn.
9. Serve over Nachos or Rice and top with Coriander and Grated Cheese.


Sunday Mornings USA style

First blog
Sunday mornings USA style
I actually prefer to make the pancakes with cornflour and flour.So whatever the recipe measurement is for flour half it and do half corn flour and half normal flour. It makes them heavier and easier to cook.