Two years, guys! More Quiche, Please is two today!
I love how this blog started as a little something and in two years, has become a huge part of my life. It’s my second baby (though it was born first), my favorite “hobby,” the perfect intersection of work and play, and what propels me forward in this world of foodiness.
Honestly, though, the best part is you guys. Without your input, feedback, emails, facebook shares, and everything else, I’d just be talking to myself over here. Thanks for being there, all of you.
Who wants stats? We like stats, yes?
Some numbers and facts from MQP’s second year:
- Total visits: 78,000+ (up from 35,500 in year 1)
- Page views: 165,000+ (up from 84,000 in year 1)
- Highest traffic day: July 7, 2013 (more than 1,000 people came to check out my 9 Days roundup!)
- Most popular recipe posts: Classic zucchini kugel, matzah mac & cheese, utterly perfect potato kugel, and homemade cream cheese
And some of my own “stats” from year 2…
Things I make again and again in real life: Dairy noodle kugel with mushrooms and roasted garlic, roasted tomato sauce, seared tilapia fillets, golden skillet potatoes, sesame green beans, homemade cream cheese, coconut chocolate chip muff-cakes, and easy chocolate fudge cookies.
Some personal favorites: Garlic brown-butter breadsticks, carrot and feta latkes, savory tuna crepes with mushrooms and mozzarella, lasagna soup, and skillet lasagna. Those things are ridiculously delicious.
But let’s talk about candy-filled fudge cupcakes, hmm?
I had so many ideas for a fun, celebratory dessert, each crazier than the next. But ultimately, I wanted to create something that you could easily recreate for your next party (or Thursday afternoon). These cupcakes are basically made from pantry items, but thanks to the inclusion of pudding mix and mayonnaise, they’re so moist and fudgey that they feel like special-occasion fare. Filling their centers with chocolate candies (and topping them with the same) ups the fun factor even more.
If you feel like a taste, party’s at my house…
- One year ago: Coffee granita + 1st blogiversary!
- Two years ago: Welcome! Pull up a chair and dig in.
Yield: About 18 cupcakes
- 1¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- 3 Tbsp vanilla instant pudding powder
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 egg
- 1 tsp vanilla extract
- ¼ cup canola oil
- ½ cup mayonnaise
- ½ cup milk or soy milk
- 200 g (7 oz) small chocolate candies (I used the round Klik candies with crunchy centers)
1. Preheat oven to 350 F/180 C and line muffin trays with paper liners.
2. In a stand mixer fitted with the whisk attachment, combine flour, cocoa powder, sugar, pudding powder, baking powder, baking soda, and salt. Switch to the paddle attachment and add the egg, vanilla, oil, mayonnaise, and milk. Beat on low speed until a batter just forms.
2. Place about a tablespoon of batter in each paper liner and top with three candies. Cover with more batter, until about two-thirds full. It’s important that there isn’t too much batter in each muffin, because they’ll collapse and be difficult to eat.
3. Bake for 15 minutes. Remove from the oven, top with a few more candies, and bake an additional 5 minutes. (Nope, you can’t add the candy toppers at the beginning and let them bake along with the muffins. Believe me, I tried.) For best results, chill thoroughly before serving. I like them best straight from the fridge.