We are thrilled to bring readers of The Lima News, the Gallipolis Daily Tribune, Point Pleasant Register, (Portsmouth) Daily Times and The (Pomeroy) Daily Sentinel the first local edition of Salt magazine.
In other parts of Ohio where it has been published for several years, Salt has become one of the most popular publications we produce. Tucked in between the recipes each issue provides, I hope you discover the secret ingredients that make Salt magazine unique.
This first issue is publishing at my favorite time of year: fall.
I saw a quote on Facebook recently that read, “October is my favorite color.” What a perfect tribute and summary of this beloved season.
During this time of year, I enjoy driving with my husband to a nearby lake on a sunny day, with the brightly colored trees reflecting in the blue waters below them, and watching the small waves roll toward the shore, neither of us talking much as we sit in our folding chairs.
I love being in the car on a weekend, shutting down the noisy AC, opening my windows, then coming home to enjoy an afternoon nap while the easy, cool wind through a screen window calms me, prolonging my slumber.
Peering over at the McIntosh apples overflowing in a basket on my kitchen counter, and wondering what my next baking adventure will be also excites me about the season. Will I turn these beauties into an apple crumble or an apple pie? Maybe I’ll thinly slice a couple and drop them between the sourdough slices of a grilled cheddar cheese sandwich.
For some reason, I experience a more frequent desire to cook and bake in the fall, much to my husband’s joy, and this Black-Bottom Cupcake recipe has become one of my favorites.
These chocolate delights are not only scrumptious, they’re unique in their flavor, texture and presentation.
I hope you enjoy these cupcakes, and I hope you enjoy reading Salt as much as we enjoy bringing it to you.
Recipe courtesy of rachelraymag.com.
Hint: These cupcakes would look fantastic on display at a Halloween party.
8 ounces cream cheese, room temperature
2 1/2 cups sugar
1 large egg
6 ounces semi-sweet chocolate chips
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/4 cup and 2 tablespoons unsweetened cocoa powder
1/3 cup and 3 tablespoons vegetable oil
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
Fill each baking cup two-thirds full with the cake batter, and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.
Lora is the editor of Salt magazine. She is married to Gary, is mom to a Great Dane and Yellow Lab, and trains and competes in triathlons. Reach her at [email protected] or on Twitter @AbernathyLora.