Karen's Castle

1/2 cup (1 stick) butter  3 squares (3 ounces) unsweetened chocolate  1 cup sugar 1 egg, slightly beaten 1 cup buttermilk 2 teaspoons vanilla 2 cups flour 1 teaspoon baking soda 1 cup fresh blueberries 2 squares (2 ounces) semisweet chocolate, melted Preheat the oven to 375 degrees F. In a medium-size saucepan, melt the butter and unsweetened chocolate over medium heat until smooth. Remove from the heat and cool slightly. Stir in the sugar, egg, buttermilk, and vanilla. In a small bowl, combine the flour and baking soda. Gently mix with the liquid ingredients. Fold in the blueberries. Spoon the batter into well-greased muffin cups, filling to the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Transfer the muffins to a wire rack to cool. Drizzle the cooled muffins with the semisweet chocolate.

"from gimme some oven blog." Ingredients For the cupcakes  - makes 20 2 3/4 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 2/3 cup butter 1 1/2 cups white sugar 3/4 cup champagne ( the sweeter the better â even strawberry would be great!!) 6 egg whites For the frosting 3 1/4 cups powdered sugar 1 cup butter, at room temperature 1/2 teaspoon vanilla extract 3 tablespoons champagne, at room temperature Directions To Make The Cupcakes:. Preheat oven to 350 degrees F. Prepare a cupcake pan with liners. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full. Bake at 350 degrees F for 20 minutes, or un...

Filet Mignon with Red Wine Sauce Ingredients 2   (5 to 6 ounces each) filet mignons (about 1 1/2 inches thick) Coarse salt and very coarsely ground pepper 2   teaspoon(s) olive oil Red Wine Sauce (optional): 1   cup(s) red wine 2   tablespoon(s) cold butter, cut up Coarse salt Directions Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly. Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare. Remove strings from filets, and serve with Red Wine Sauce, if desired. To make Red Wine Sauce: Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt. DESSERT..BROWNIE HEARTS   1/2 pound (2 sticks) unsalted butter, plus more for c...