The Diva Frosts a Cupcake (27 page)

Bison Lasagna Cupcakes

12 to 14 (a couple extra) pieces lasagna noodles

1 to 2 tablespoons olive oil, plus extra for pan

1 clove garlic, minced

1 teaspoon oregano

1 pound ground bison (or lean ground beef or ground turkey)

1 14.5-ounce can pasta (or tomato) sauce

salt

8 ounces low-fat mozzerella, shredded

4 ounces Parmesan cheese, grated

Cook the lasagna noodles according to package and drain. Heat the olive oil in a pan over low heat and add the minced garlic. After 2 minutes, add the oregano. When it’s aromatic, add the meat and cook. When the meat is cooked, mix in the tomato sauce, salt to taste, and set aside.

Preheat oven to 400.

Thoroughly grease the wells of a muffin tin with olive oil. Cut each noodle in half and line each cupcake well with one piece so that the ends extend slightly beyond the well. Add a layer of meat and sauce to each well. Add a layer of mozzarella to each well. Cut the remaining noodles roughly to cupcake width. Lay one piece across each cupcake well. Repeat the layering of the meat and sauce, and the mozzarella. Sprinkle a substantial layer of Parmesan on top of each.

Bake 18–20 minutes. The cupcakes should bubble a bit at the edges. Remove from oven and use a sharp knife to loosen the cupcakes around the sides. Allow to stand 5 minutes before removing cupcakes from pan. If they do not hold their shape, allow them to stand a few minutes longer.

Lift the cupcakes out of the pan using the pasta that sticks out as little handles. The handles will be somewhat crunchy. You may wish to cut them off.

(Makes 12 cupcakes; plan on at least 2 per person)

Liver Pupcakes

(For dogs)

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cup chicken livers (about 3–4 raw chicken livers, see instructions)

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cup water from cooking chicken livers

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cup flour

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teaspoon baking powder

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teaspoon baking soda

4 tablespoons unsalted butter (
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stick), at room temperature

1 egg, at room temperature

whipped cream cheese, optional

Cook chicken livers in simmering water. Save
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cup of the water. Remove livers from water, cool and mash with a fork. Preheat oven to 350. Use a fork to mix together the flour, baking powder, and baking soda. Set aside. Cream the butter with the cooled liver. Add the egg and beat. Beat in the flour mixture and saved water until smooth. Fill cupcake liners full or half-full for small dogs. Bake 15 minutes or until a cake tester comes out clean.

Frost with a dollop of whipped cream cheese or serve plain. Remove liners for dog before feeding.

(Makes 24 mini-cupcakes)

Mango Amour

1 ounce orange vodka

2 ounces peach schnapps

4 ounces mango juice

chilled sparkling wine

Pour first 3 ingredients into a glass. Add wine to fill glass.

Tiger’s Paw

2 ounces citrus vodka

2 ounces lemon juice

1 tablespoon sugar

ice

orange juice

sparkling water

Combine first 3 ingredients in a glass. Add ice. Fill with half orange juice and half sparkling water.