Chocolate Praline Toffee Crisps

Part cookie and part candy, these are a quick treat to make for the holidays.

12 honey graham crackers

1 cup unsalted butter (do not substitute)

1 cup packed brown sugar

1 tsp. vanilla

2-1/2 cups coarsely chopped pecans or walnuts

1/2 cup semi-sweet chocolate morsels

Preheat oven to 350 degrees F.  Arrange crackers side by side in a single layer in an 11 x 15 baking sheet.

Combine brown sugar, butter and vanilla in a 3 qt. saucepan.  Bring to a boil over medium heat, stirring occasionally.  Boil sugar mixture 4 minutes, stirring constantly.

Remove from heat and stir in pecans.  Immediately pour sugar mixture over crackers and spread evenly.  Bake 10-14 minutes or until sugar mixture is bubbly and pecans are lightly toasted.

Microwave chocolate morsels on HIGH 30-60 seconds or until smooth.  Place a resealable plastic bag into a measuring cup and fold edges over.  Pour chocolate into bag.  Twist top of bag and trim corner to allow chocolate to flow through; drizzle over crisps.

Cut into 24 squares; cut squares diagonally in half to form triangles.

Store in a tightly covered container.

~Adapted from Festive Holiday Desserts

Just for Today

Lord, make me an instrument of Thy peace.

Where there is hatred, let me sow love; 

where there is injury, pardon

where there is doubt, faith; 

where there is despair, hope;

where there is darkness, light;

where there is sadness, joy.

O, Divine Master, grant that I may not so much seek to be consoled as to console;

to be understood as to understand;

to be loved, as to love;

for it is in giving that we receive;

it is in pardoning that we are pardoned, and

it is in dying that we are born to eternal life

~St. Francis of Assisi

Trust in the LORD

with all your heart and 

lean not on your own understanding;

in all your ways acknowledge him,

and he will direct your paths.

Proverbs 3,5-6

Just for today:

Live one day at a time

Enjoy one moment at a time

Holiday Drinks & Appetizers - Hot Spinach Parmesan Dip

The Holiday Season is upon us.  Time to get together with family and friends and celebrate!  Grab your glass  and enjoy!   Let us all count our blessings at this time of year and every day for the love of family and friends.

• 
  

Hot Spinach Parmesan Dip

This is my version of that great dip from T.G.I. Friday's

Everyone devours this!

2 tsp. olive oil

1 medium onion, diced

2 garlic cloves, minced

1 lb. fresh spinach, cleaned, trimmed and coarsely chopped

1 (10 oz.) pkg. frozen chopped spinach, thawed

or

2 (10 oz. pkgs. frozen spinach, thawed

1/2 cup milk

6 ounces cream cheese

3 dashes Worcestershire sauce

Pinch of cayenne pepper

3/4 cup Parmesan cheese

1/4 cup Pecorino Romano cheese

1 cup shredded mozzarella

Freshly ground black pepper

Baguette slices, breadsticks or tortilla chips, for serving

Preheat oven to 425 degrees F.  In a large pot, heat oil over medium heat.

Add onion and garlic, cook until lightly browned, about 5 minutes.

Add spinach in two additions, letting the first batch wilt before adding the next.

Cook until completely wilted, 5 to 8 minutes

Add frozen spinach and incorporate.

Transfer to a colander and drain, pressing lightly with a spoon to release all excess liquid.

In the same pot, warm milk over high heat.  Whisk in cream cheese until melted, about 3 minutes.

Off heat, add spinach, Worcestershire sauce, Parmesan, Romano, cayenne pepper and 1/4 cup mozzarella; stir to combine.  Season with pepper.  I did not think it needed salt, but test it to suit your taste.

Pour into a lightly oiled 1-1/2 quart baking dish; sprinkle with remaining mozzarella and a sprinkling of paprika (optional) for color.

Bake until bubbly and golden brown, 20 to 25 minutes.  Serve hot.

Let this be a time when we renew our faith in the power of love and realize the importance of time with our families.

Sharing with TheCountryCook - Weekend PotLuck, Make Ahead Meals for Busy Moms

Eggplant Rollatini

These individual rolls are easy to serve, great for a first course for a big crowd or part of a buffet.  For a main course, you just have to add a salad.

1 lb. ricotta cheese

Quick Marinara Sauce

1 large eggplant

1/2 cup olive oil

1/2 cup canola oil

1 egg

1/2 cup grated Parmesan cheese

Pecorino cheese

2 cups grated mozzarella cheese

Salt and Pepper

Breading Station (see below)

To make this dish even easier, fry the eggplant the night before, mix the cheeses and this goes together in no time.  You can double with recipe if you are having a bigger crowd.

Trim the stem and end from the eggplant.  Remove peel.  Removing the peel is optional.  

Slice the eggplant lengthwise into 1/4-inch thick slices and place in a colander.  Sprinkle generously with coarse salt and let drain for 30 minutes.  Rinse under cool water, drain and pat dry.

Pour 1/2 cup each of the olive and canola oils into a medium skillet over medium-high heat.

Get your breading station ready.

Mix one cup all-purpose flour with 1 tsp. salt and 1/2 tsp. black pepper

Beat two eggs with 1 Tbsp. water

2 cups Italian Style bread crumbs

Dredge eggplant in flour, egg and breadcrumbs.  

Fry until golden brown on both sides, about 4 minutes.

Remove eggplant to a paper-towel lined pan.

Preheat oven to 375 degrees F.  

Mix ricotta, Parmesan cheese, half the mozzarella and egg in a medium bowl until well combined.

Add salt and pepper to taste.

Pour 1 cup of the tomato sauce over the bottom of a 9 x 12 baking dish.

Lay one of the fried eggplant slices in front of you with the short end toward you.

Spoon about 2 Tbsp. of the ricotta filling over the narrow end of the slice and roll into a compact roll and place seam side down in the prepared baking dish.

Repeat with the remaining eggplant, placing the rolls side by side.

Ladle tomato sauce over the eggplant rolls and sprinkle with remaining mozzarella.  Grate some fresh Pecorino Romano evenly over the rolls and spinkle with oregano.

Cover with aluminum foil and bake until the edges of the casserole are bubbling and the filling is heated through, about 30 minutes.  Remove foil during the last 5 minutes of cooking time.

Makes 8 servings

Thin-Crust Skillet Pizza

If you're in a pinch for time and don't want to preheat your oven, make a pizza on the stove in less than five minutes.  The bottom crust is crunchy and the top is toasted for a just a minute under the broiler to give it that wood-fired oven feel - simple and fast.

If you make your pizza sauce ahead of time it's great.  Store bought pizza sauce is just as good.  Broiling the pizza is not necessary, but it browns the pizza on top to make it more appetizing.

Thin-Crust Stovetop Pizza

Oven Roasted Tomato Sauce: (or store-bought pizza sauce)

• 4 lbs. plum tomatoes quartered (about 8 cups)
• 1 cup chopped onion
• 4 cloves garlic, whole
• 2 tsp. kosher salt
• 1 tsp. red pepper flakes
• 1 tsp. sugar
• 1/2 cup olive oil
• 1/2 cup snipped fresh basil

Preheat oven to 450 degrees F.  Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar.  Toss tomato mixture with olive oil; roast 35-40 minutes until tomatoes have softened.  Remove from the oven and mash with a potato masher, keeping tomatoes a bit chunky.  Stir in basil.
This makes more sauce than you'll need for pizzas.  Use leftovers as a light pasta sauce.

Toppings:

• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• Sprinkle of oregano

Dough:

• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/3 cup beer
• Olive oil

Combine flour, baking powder, sugar and salt in food processor.  Add beer and 1 Tb. olive oil and process until dough forms a shaggy ball, about 1 minute.  Form dough into a ball, cover loosely with plastic wrap and let rest 10 minutes.

Divide dough in half.  Roll each half into a very thin 9-inch round.  Heat 3 Tbs. olive in a large non-stick skillet over medium heat until just smoking.  Place one dough round into skillet and cook, poking any bubbles that form with fork, until bottom is golden brown and crisp, 3 to 4 minutes.

Flip dough and top with tomato sauce and half of cheese mixture.

Reduce heat to low and cook, covered until second side is crisp and cheese has melted, about 5 minutes
.

Broil for 2 to 3 minutes to get a nice crisp top crust.



~Adapted from Cook's Country

                        Cuisine at Home

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Polish Chrusciki (Bow Ties)

Traditionally, Chrusciki (hrrooss-CHEE-kee) are associated with the pre-Lenten feasting of Mardi Gras. In America, chrusciki or Polish crullers are served at any special occasion.

Ingredients

• 5 large egg yolks, at room temperature*
• 1 large whole egg, at room temperature
• 1/2 tsp. salt
• 1/4 cup confectioners' sugar
• 1/4 cup sour cream (or heavy cream)
• 1 tsp. vanilla extract
• 1 Tbsp. rum or brandy
• 2 cups all-purpose flour
• Canola or vegetable oil
• Confectioners' sugar for dusting 

Preparation:

Combine egg yolks, whole egg and salt in bowl of mixer.  Beat at high speed until thick and lemon colored, about 5 minutes.  Beat in sugar, sour cream or cream, vanilla and rum.  Add flour gradually to form a cohesive dough.  This dough is very soft.  Add just enough flour so the dough is no longer sticky.

Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes.

Working with half of the dough at a time, roll out to 1/8-inch thickness.  These are best when the dough is paper thin.  Cut into 1 x 3 inch wide strips.

Heat 2 inches of oil in a large, deep skillet to 350 degrees.  Make a slit in the center of each strip of dough, then pull one end through the slit to form a bow.

Fry  about 6 chrusciki at a time for 1 minutes or less per side or until golden.  These fry quickly, so watch closely.  Drain on paper towels.  Dust generously with confectioner's sugar.

Check out Cookielicious by Food Editor Janet K. Keeler from The Tampa Bay Times now while there is a special… Buy One Cookielicious Cookbook and get one for a friend!

Do you have a favorite cookie to take to a Cookie Exchange?  Please join on us on Twitter throughout the day during #SundaySupper on December 9th.  In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.

Quick Tip

Many recipes call for egg yolks only, so you fill your refrigerator with a container of egg whites but, by the time you figure out what to do with them, they've gone bad. This is an easy technique for freezing egg whites. 

When separating eggs, have an ice cube tray handy. Either separate the egg over the tray, letting the white fall into one compartment only of the tray. Or you can separate the egg over a small bowl and pour the egg white into the tray. Pour only one egg white into each compartment. This will work for small to large eggs. Jumbo egg whites might be too large for the compartments, but most recipes call for large eggs anyway. 

Place the ice cube tray in the freezer and freeze the egg whites until firm. Pop the egg whites out and transfer them to a zip-top freezer bag and return to the freezer. Now, whenever you need one, two or three egg whites for an egg-white only recipe, you have them, premeasured, at your disposal. Just thaw as many cubes, representing one egg white each, as needed in the refrigerator and use. 

Egg whites will deliver full volume if they are at room temperature. So, once the egg white is completely thawed in the fridge, let it come to room temperature before whipping.

I had posted this recipe on the Mixing Bowl a few years ago and received this lovely comment from a reader.  I just had to save it!

by mzgrizz
Thank you soooo much for posting this recipe!!!!  When I was in college, one of my classmates was Polish and we spent an afternoon (when we should have been studying) making Chrusciki - and they were wonderful.  More moves than I can count later the recipe and I were separated, but the rememberance of that December afternoon and  how good they were has lingered all these years.  I had given up ever having this delightful treat again until this morning when my husband and I were taking a leisurely morning to wander through Mixing Bowl together.  You have brought great joy to an otherwise grey day!  I so appreciate you having shared this, and I hope others have enjoyed it as much as I have.  If there was a way to issue spoons here I would definitely give it 10!!!  Thanks again.

Matzo Brei

Matzo Brei is a regular item at the Passover tables.  It can be sweet or savory.  I buy a box every year for myself and never know what to do with the leftover matzos.  This is a sweet version that is buttery and crispy and topped with cinnamon-sugar and fresh blueberry sauce.

For the matzo brei:

• 5 sheets egg matzo, broken into 2-inch pieces
• 1 cup hot tap water
• 3 large eggs
• 1/2 teaspoon kosher salt
• 6 Tablespoons unsalted butter (1 stick)
• Ground cinnamon an granulated sugar for sprinkling

Place the matzo pieces in a 14-by-9 inch baking dish and spread them into an even layer.  Add the water and gently stir until the pieces are evenly moistened.  Let sit until the water has been absorbed, about 2 minutes.

Whisk the eggs and salt in a medium bowl until the eggs are broken up.  Pour the egg mixture over the softened matzo and stir to combine.

Melt the butter in a large nonstick frying pan over medium heat until foaming.  Add the matzo mixture and press into an even layer.  Cook undisturbed until the bottom is golden brown and the mixture is set, about 5 minutes.

To flip, place a large plate upside down over the brei and turn the frying pan over onto the plate.  Slide the brei back into the pan cook until the second side is golden brown, about 6-7 minutes.

Slice into wedges and serve warm with fresh blueberry sauce and cinnamon sugar.

For the fresh blueberry sauce:

• 1 pint fresh blueberries, rinsed
• 3/4 cup sugar
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. vanilla

Combine all ingredients and bring to a boil over high heat.  Reduce to simmer for 15 minutes or until thickened.  Cool to room temperature.

~Adapted from CHOW

Rice Pilaf with Vermicelli

My homemade version of the San Francisco Treat with less sodium and simple ingredients.

Ingredients

1 oz. vermicelli or angel hair pasta

2 Tbsp. unsalted butter

1/2 small onion, chopped

1 cup long grain rice

2 cups low sodium broth (chicken, beef or vegetable)

Parsley for garnish

Directions

Take a small amount of pasta and break in 1-inch pieces.

In a medium saucepan, heat 2 Tbsp. butter over medium-high heat.  Add onion, pasta and rice and cook stirring frequently until pasta is browned, 3 to 5 minutes.

Add broth and bring to a boil.  Cover, reduce heat to low and simmer until liquid is absorbed, about 15 minutes.

Remove from heat, and let stand 5 minutes.  Add parsley and fluff pilaf with a fork.

Adapted from Martha Stewart

Golden Potato Latkes

I grew up with my mother making this dish on "no meat" Fridays' during Lent.  We would have these crispy-on-the-outside, tender-on-the-inside pancakes with chilled applesauce.  They make a delicious appetizer.  A beloved standby at Hanukkah.

Ingredients:

• 4 large Yukon Gold potatoes, peeled
• 1 medium onion, peeled
• Lemon juice
• 1 cup all-purpose flour
• 1 cup milk
• 1 egg
• 1 Tb. Baking Powder
• 2 Tb. unsalted butter, melted
• 2 Tb. chopped parsley or chives 
• Freshly grated nutmeg
• Salt and Pepper to taste
• Applesauce
• Sour Cream
• Optional, Caviar, Creme Fraiche

Directions:

With the large holes of a box grater, shred the potatoes and onion into a large mixing bowl.  Squeeze some lemon juice on the potatoes to prevent oxidation and toss well.  Take a handful of the potato-onion mixture and squeeze out as much liquid as possible.

In another bowl, stir together the flour, milk, egg, baking powder and nutmeg.  Stir batter into the potatoes and add the melted butter.

Heat a large, heavy skillet over medium-high heat.  Add an even film of light oil, about 1/4" deep into skillet.  When oil is hot, form pancakes about 1 heaping tablespoon and add to skillet, spreading out and smoothing the top surface with the back of the spoon.  Cook about 3 mins. per side until golden brown.  Place on absorbent paper towel until ready to serve.

Serve pancakes as a side dish or an appetizer with your choice of chilled applesauce and/or sour cream.
This can also be a vegetarian main course.

Servings: 12
Total time:  30 mins.
~Adapted from Wolfgang Puck

Favorite Chef Dishes for #SundaySupper - Chicken Francese

This is such a fun theme this week!  #SundaySupper and Isabel of Family Foodie  have come up with Favorite Chef Inspired dishes!  Tammi, our host of Momma's Meals  has put together our group this week and did a fantastic job!

I actually have two favorite chefs.  Lidia Bastianich and Tyler Florence.  Every recipe I have ever made from these chefs has been excellent.  I went to Lidia's restaurant Felidia's in New York last year and had an excellent dinner and even got my cookbook signed!  You can read all about it HERE.

I have made this recipe for Chicken Francese several times.  Easy to prepare and fancy enough for company.  Tender chicken smothered with a velvety wine, butter and lemon sauce.  The Ultimate Chicken Francese.

Chicken Francese

4 skinless, boneless chicken breasts

All-purpose flour, for dredging

2 large eggs

2 Tbsp. water

1/4 cup extra-virgin olive oil

1/2 lemon, cut into thin rounds

1 cup dry white wine, such as Pinot Grigio

2 cups chicken broth

1/2 to 1 lemon, juiced

2 Tbsp. unsalted butter

Salt and freshly ground pepper to taste

1/4 cup chopped flat-leaf parsley

Place chicken breasts on cutting board and slice in half horizontally.  Place plastic wrap over chicken slices and pound with a flat mallet, until they are 1/4-inch thick.

Put some flour (about 1 cup) in a shallow platter and season with a generous amount of salt and pepper; mix to distribute.  In a wide bowl, beat the eggs with 2 Tbsp. water to make an egg wash.

Heat the oil over medium heat in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.

Flour first, then egg wash.

When the oil is nice and hot, add the cutlets and fry for about 2 minutes on each side until golden, turning once.  Remove the chicken to a platter and cover to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.  Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.

Roll the better in some flour and add it to the skillet, this will thicken the sauce.  Whisk to incorporate the butter and dissolve the flour.  Reduce the heat to low and return the chicken to the pan.  Place the lemon slices on top of the cutlets.  Simmer gently for 4 to 5 minutes to heat chicken.  Season with salt and pepper and chopped parsley.

Adjust the amount of lemon in the sauce to your liking.

I doubled the sauce from the original recipe.

Starters or Snacks :

Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa

Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn

Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup

Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh

Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples

Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun

Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken

Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots

Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi

Katy over at Happy Baking Days - Mary Berry’s Treacle Tart

Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s

Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken

Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini

Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos

Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf

Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches

Becca from It’s Yummilicious - Ina Garten’s Grown Up Mac & Cheese

Alice at  Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon

Jen over at  Juanita’s Cocina - The Neely’s White Turkey Chili

Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis

Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English

Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse

Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken

Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese

Chris from Sustainable Dad - Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette

Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese

Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’

Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Amazing Sides:

Elizabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice

Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme

Sandi over at Midlife Road Trip -  Gabriele Corcos’s Gnocchi di Patate

Shelby at  Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten

Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings:

Kim over at Cravings of a Lunatic - Chocolate Cream Puffs with Hazelnut Filling

Renee over at Magnolia Days – Brownie Tart

Connie at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake

Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart

Pam from The Meltaways – Savannah Sheet Cake

Amber at Mama’s Blissful Bites - Huggy Buggy Bread Pudding

Jaime over at Mom’s Test Kitchen - Southern Tea Cakes

Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You

Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares

Melanie at From Fast Food to Fresh Food – Sand Tarts

Wine Pairings: 

Martin at ENOFYLZ Wine Blog

Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

Yankee Doodles - Creme-Filled Chocolate Cupcakes

Due to the Twinkie scare, I decided to try to make Yankee Doodles at home.  Any of these snack cakes can be made at home.  The quality of the store-bought cakes are not what they used to be.  Nothing like homemade!

CUPCAKES:

• 1 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup boiling water
• 1/3 cup cocoa powder
• 1/3 cup semisweet chocolate chips
• 1 Tbsp. instant coffee
• 3/4 cup sugar
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp. vanilla extract

Marshmallow Creme Filling:

• 6 Tbsp. unsalted butter (room temperature)
• 1-1/2 cups confectioner's sugar
• 1/2 tsp. vanilla extract
• 1/2 tsp. salt
• 3/4 cup Marshmallow Fluff
• 2 Tbsp. heavy cream

Make batter:  Heat oven to 325 degrees F.  Spray 12-cup muffin tin with non-stick spray.  Combine flour, baking soda, and salt in bowl.  Whisk water, cocoa, chocolate chips, and coffee in large bowl until smooth.  Add sugar, sour cream, oil, eggs, and vanilla and mix until combined.  Whisk in flour mixture until incorporated.  Divide batter evenly among muffin cups.  Bake until toothpick comes out with a few dry crumbs attached, 18 to 22 minutes.  Cool cupcakes in tins 10 minutes, then turn out onto wire rack and cool completely.

For the Filling:  In a bowl of a stand mixer, beat together the butter, confectioner's sugar, vanilla extract, salt and marshmallow fluff.  Add the cream and beat just until smooth.  Transfer the filling to a pastry bag fitted with a 1/4-inch round tip.  Insert tip into top of cupcake and pipe into center being careful not to overfill.