Mulled Wine

Joef made pretty much the best mulled wine we've ever had tonight. Yeah, it's the middle of May - not quite mulled wine season, but it's been raining for about five days straight, and we needed some relief from the damp.

This is sweet, spicy, strong, soothing - everything you want in mulled wine. There are a good number of ingredients, but it doesn't take long to make, and it's worth it. The vanilla really made it. It was just perfectly balanced.

1 small orange, sliced thinly into discs
8 cloves, whole
1 vanilla bean, sliced in half lengthwise
5 cardamom seeds, whole
3 peppercorns, whole
2 3-inch cinnamon sticks
750 mL dry/spicy red wine (we used Crianza, but others would work)
1/4 cup cognac (substitute: brandy)
1/4 cup sugar in the raw
1 cheesecloth
String

Place all the spices - cloves, vanilla bean, cardamom, peppercorns, cinnamon - on top of the cheesecloth, and tie the corners of the cloth together with the string to form a closed pouch - like a teabag! Place all ingredients into a small pot and heat on medium-low for about 10-15 minutes until hot. Do not boil.

Strain liquid through a mesh sieve into a bowl. Ladle into glasses and enjoy!

Chocolate-Spice Cupcakes with Chocolate Ganache Glaze

(from Martha Stewart's "Cupcakes")

It feels like ages since I've made cupcakes! These would be fantastic for Christmas - they have that spice cookie taste and smell (hmm, probably because they use the same spices). And they were great for late March, too! I picked these because I shockingly had nearly all the ingredients in the house.

I can't get enough of this frosting, too. It's so, so good. Messy and chocolate-y and just perfect. Easy to make, too.

If you're Martha Stewart and you have access to things like candied ginger, you could top these with that and make 'em even better.

CUPCAKES (makes 12)
5 tbsp unsalted butter, room temp, plus more for cupcake tin
1/4 cup unsweetened cocoa powder, plus more for cupcake tin
1 tsp baking soda
2/3 cup boiling water
1 1/4 cups flour
1/4 tsp salt
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup packed brown sugar
1 large egg
2/3 cup unsulfured molasses
Chocolate ganache glaze (below)

Preheat the oven to 350. Brush a muffin/cupcake tin with butter, then dust with cocoa powder and tap out the excess. Stir baking soda into the boiling water.

In a small bowl, combine the flour, cocoa, salt, ground ginger, cinnamon, and nutmeg.

With an electric mixer on medium-high, combine the butter and brown sugar until pale and fluffy. Beat in the egg. Add the molasses and the baking soda water and beat until combined. Reduce the speed to low, and add the flour mixture, beating until well-combined.

Divide the batter evenly among the cups of the tin, filling each about halfway. Bake, rotating the tin halfway through, about 20 minutes. (While cooking, make the ganache glaze.)

Remove from oven and cool for about 15 minutes. Remove from the tin and let cool completely before spooning the ganache glaze over each cupcake. Enjoy memories of Christmas past!

CHOCOLATE GANACHE GLAZE
6 oz semisweet chocolate chips
2/3 cup heavy cream
1 tbsp light corn syrup

Place chocolate in a small saucepan or heatproof bowl.

Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat. Pour the hot mixture over the chocolate. Let it stand without stirring until the chocolate begins to melt.

Use a flexible spatula to gently stir the chocolate and cream together until totally combined. It helps to begin near the center of the bowl and slowly work your way out. Don't overstir. Will be smooth and glossy.