“You’ve got dirt on your head” Wednesday & Double Chocolate Pomegranate Cupcakes

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For anyone who’s curious about Lent, read the following… If not, check out the awesomely moist cupcakes at the end of the post. :)

It’s Ash Wednesday and every year, it never ceases to amaze me the funny things I hear from people.  For example:

  • You’ve got dirt on your head.
  • Where do you buy the ashes? (From someone who thought we put the ashes on ourselves)
  • Oh no, please don’t tell me those ashes are from dead people. (No… they’re burned palms)
  • What’s the point in the ashes?? (By the way, it’s just a reminder that we came from ashes and we’ll leave as ashes)
  • Are you okay? (Because, obviously, my head was bruised haha)

These are just a few I heard this year… and my mom called to tell me about the “dirt on the forehead” example.  All I could do was laugh.

This year for Lent, I decided to add things as well as give things up, which I’ve never done before.  So, I’m going to:

  • Quit gossiping. I try not to do it now, but I’ve realized how much more aware I am now. (Yes, after one day haha)
  • Do at least one good deed a day.
  • Make sure I don’t miss church.

That last one shouldn’t be on there because I should never miss church, but since I’ve been to college I haven’t been great about getting there every Sunday.

I found this funny website that gave “20 Weird Things to Give Up for Lent.”  I’m posting them below.  They’re from “Life Teen.

  • Don’t eat the last bite of your food
  • Park at the very back of the parking lot
  • Put a popcorn kernel in your shoe every day
  • Don’t use your apps
  • Get to know your neighbors
  • Pray the “Hail Mary” and do an ab crunch for every single word
  • Stop complaining and/or being negative
  • Give up texting and call whoever you need to talk to
  • Don’t use utensils
  • Give away 10 shirts, 2 pairs of pants, and a pair of shoes
  • When you wake up, jump out of bed, kiss the floor, and learn humility
  • Wear the same 4 outfits for all of lent
  • Everyday do 20 (or 100) pushups and offer it up for someone who’s sick
  • Leave a post-it with a positive message on it wherever you go
  • Cut out all screen-time (phone, TV, computer) after dinner
  • Send a different person from the Life Teen Staff an affirmation email every day of Lent
  • Don’t straighten or curl your hair
  • Sit and stand up straight – don’t slouch!
  • Every day take a picture of something or someone you’re grateful for and hang the pictures in your room.

So, if you’re struggling for ideas, you can thank Life Teen for the above help.

On to cupcakes!! I hope you didn’t give sweets up for Lent, because these are awesome! 

Thanks to the lovely people at POM Wonderful, I received a sample of their POM juice.  Although I drank most of the juice, I made sure to save the rest for this recipe.

The pomegranate flavor is almost unrecognizable, but the juice gives it moisture (these are extremely moist) and a hint of flavor.  The cupcakes aren’t overly sweet, which is why I topped them with my favorite white chocolate frosting.

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Double Chocolate Pomegranate Cupcakes 

Adapted from: She Bakes Here

Ingredients:
1 1/2 cups AP flour
3/4 cup white sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup pomegranate juice

Directions:

  1. Preheat the oven to 350*F.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda and salt.
  3. In a small measuring cup or bowl, combine oil, vanilla extract and vinegar. Add the wet ingredients to the flour mixture along with pomegranate juice.
  4. Mix well, breaking up the flour clumps as you go.
  5. Line your muffin tins with baking cup liners. Spoon the batter into the cups, only filling 3/4 of the way. Bake for 20-25 minutes, testing with a toothpick to ensure they have baking thoroughly.
  6. Frost with your favorite frosting, or mine, which is here: How Sweet Eats.

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Skinny Super Bowl Snacks

POM Wonderful

I don’t know about you, but I tend to eat super unhealthy on Super Bowl Sunday.
I was pleased to receive an e-mail from POM Wonderful with some healthy snacks that I thought I’d share with you guys.

The following recipes and pictures are courtesy of POM Wonderful.

POM Spinach Dip
Ingredients:
1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
1 8-oz. package cream cheese or 1 cup cottage cheese
3/4 cup grated Parmesan cheese
2 cloves garlic, crushed
1/2 cup shredded Swiss cheese
1 10-oz. package frozen chopped spinach, thawed and drained
 
Preparation:
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.).
Preheat oven to 350ºF.
Mix together cream cheese, Parmesan cheese, garlic, Swiss cheese, chopped spinach, mayonnaise, artichokes and arils.
Spread into a 1-quart baking dish or 9-inch glass pie pan. Bake until bubbly around the edges and cheese has melted, about 15 minutes.
Serve with fresh vegetables to dip.

 

 
Pomegranate,Gouda and Pear Quesadilla with POM Salsa
Ingredients:
Quesadilla
1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
6 8-inch flour tortillas
4 oz. smoked Gouda cheese, thinly sliced
2 large firm pears, thinly sliced
1 tablespoon granulated sugar
1 teaspoon vegetable oil

POM Salsa
 

Ingredients:
Juice from 1 large POM Wonderful Pomegranate*, or 1/4 cupPOM Wonderful 100% Pomegranate Juice
2 cups arils from 2-3 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
3-4 teaspoons chopped jalapeno pepper
1/4 cup finely chopped yellow bell pepper
4 tablespoon granulated sugar
1 tablespoon rice vinegar
 
Preparation:
Quesadilla:
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Place 2 strips of cheese on each tortilla
Using fingers, press 1 teaspoon of arils into cheese.
Add 2 slices of pear, sprinkle with sugar. Fold tortilla in half.
Add 1/2 teaspoon oil to a nonstick skillet and heat.
Place folded tortillas in the pan and brown lightly; turn over and cook until crisp. Add remaining 1/2 teaspoon of oil if needed.
Cut each tortilla into halves and serve with
POM Salsa

POM Salsa:
Score 2-3 fresh pomegranates and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from the fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Thoroughly mix to combine all ingredients. (Salsa will keep covered, in the refrigerator, for 2 to 3 days.)

 

 
POMojito
Ingredients:
1 oz. POM Cherry 100% juice
1 1/2 oz. light rum
1/2 oz. fresh lime juice
3/4 oz. simple syrup (equal parts sugar and cold water dissolved together)
Soda
4 mint leaves
Mint sprig for garnish
Preparation:

In the bottom of a double old-fashioned glass bruise the 4 mint leaves with the fresh lime juice and simple syrup.
Add crushed ice then the POM Cherry and rum.
Top with a splash of soda and stir. Garnish with the mint sprig.

POM Velvet Cupcakes with POM Cream Cheese Frosting 
Time to Table: 35 Minutes Prep, 20 – 25 Minutes Baking and 20 Minutes Cooling
Servings: 30 regular cupcakes
Ingredients:
POM Cream Cheese Frosting
Juice from 3-4 large POM Wonderful Pomegranates*, or 1-1/2 cupsPOM Wonderful 100% Pomegranate Juice
1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
4 oz. soft unsalted butter
8 oz. cream cheese, at room temperature
14 oz. powdered sugar

POM Velvet Cupcakes
Juice from 6-9 large POM Wonderful Pomegranates*, or 2-1/2 cupsPOM Wonderful 100% Pomegranate Juice
16 oz. granulated sugar
12 oz. soft unsalted butter (3 sticks
4 ea large eggs
1-1/2 cups buttermilk
2 tablespoons white vinegar
2 teaspoons vanilla extract
15 oz. all-purpose flour
1-1/2 oz. cocoa powder
3/4 oz. baking soda
pinch salt
1/4 cup heavy cream

Preparation:

POM Cream Cheese Frosting:
Prepare fresh pomegranate juice*, score 1-2 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), reduce the pomegranate juice, over low heat, down to 3 fl. oz., Allow to cool, place butter into electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute, add the cream cheese and continue to mix for 2 more minutes, turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction, mix until the sugar is fully combined, remove icing from the mixer and place into a piping bag with a round or star tip.

POM Velvet Cupcakes:
Preheat oven to 350ºF, reduce the pomegranate juice, over low heat, down to 1/2 cup, place sugar and soft butter in the bowl of an electric mixer with the paddle attachment, cream on medium-high speed, until the mixture is pale yellow and fluffy, turn the speed down to low and add the eggs in one at a time, in a separate bowl, combine the buttermilk, pomegranate juice reduction, white vinegar and vanilla extract, and then slowly add half of this to the mixer, combine the flour, cocoa powder, baking soda and salt, and then sift at least two times until well mixed, add half of this to the mixer, add the remaining half of the liquids to the mixer, and then the remaining dry ingredients, finish off with the heavy cream, beat just until combined, place cupcake liners into cupcake pan, and using a spoon, fill with cake batter until it is just about 3/4 full, bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean, allow the pan to cool slightly, and then remove cupcakes to a wire rack to cool fully, once the cupcakes are cooled completely, they can be iced with the pomegranate cream cheese frosting and topped with fresh pomegranate arils.

 

What are you going to make for Super Bowl Sunday? I’m waiting on samples so I can make the POM cupcakes… yum!