Super Bowl-Buffalo Chicken Wrap

2 tablespoon(s) hot pepper sauce
3 tablespoon(s) white vinegar, divided
1/4 teaspoon(s) cayenne pepper
2 teaspoon(s) extra-virgin olive oil
1 pound(s) chicken tenders
2 tablespoon(s) reduced-fat mayonnaise
2 tablespoon(s) nonfat plain yogurt
Freshly ground pepper, to taste
1/4 cup(s) crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup(s) shredded romaine lettuce
1 cup(s) sliced celery
1 large tomato, diced

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Directions

Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Red Peppered Provolone Panini

jar(s) (7 ounces) roasted red peppers, drained and sliced
1/4 cup(s) white wine vinegar
1 clove(s) garlic, crushed with press
2/5 teaspoon(s) ground black pepper
8 (1/2-inch thick) center slices country-style bread
6 ounce(s) sliced provolone
4 ounce(s) sliced Genoa salami

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Directions

Prepare outdoor grill for direct grilling on medium. In small bowl, combine roasted red peppers, white wine vinegar, garlic, and freshly ground pepper. Set aside 10 minutes; drain.
Assemble panini: Place 4 slices bread on work surface. Divide sliced provolone, sliced Genoa salami, and marinated red peppers evenly among 4 bread slices. Top with remaining bread slices.
Place 2 panini on hot grill grate. Place heavy skillet (preferably cast iron) on top of panini, press down, and cook 7 to 8 minutes or until bread is toasted and browned on both sides, turning over once. Repeat with remaining two panini. Cut in halves or quarters to serve.

Coconut Cupcakes with 7 Minutes Frosting and Coconut Flakes

1 3/4 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) (packed) sweetened shredded coconut
6 ounce(s) (1 1/2 sticks) unsalted butter, softened
1 1/3 cup(s) sugar
2 large eggs
2 large egg whites
3/4 cup(s) unsweetened coconut milk
1 1/2 teaspoon(s) pure vanilla extract
Seven-Minute Frosting
1 1/3 cup(s) large-flake unsweetened coconut

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients, including the sweetened coconut, in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with coconut-milk mixture and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Once cupcakes are cool, mound Seven-Minute Frosting on tops. Sprinkle with unsweetened coconut. Serve immediately

Gingered Mollasses Cupcakes with Whipped Cream

3 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) salt
8 ounce(s) (2 sticks) unsalted butter, melted
1 1/2 cup(s) sugar
2/3 cup(s) unsulfured molasses
2 large eggs
1/3 cup(s) hot water
2 piece(s) (6-inch, 4 1/2-ounces each) fresh ginger, peeled and minced
2 cup(s) heavy cream, whipped to soft peaks

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add molasses. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry ingredients. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.

Boston Creme Pie Cupcakes

1 1/2 cup(s) all-purpose flour, plus more for tins
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) whole milk
3 ounce(s) (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup(s) sugar
1 teaspoon(s) pure vanilla extract
Vanilla Cream

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Directions

Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon Vanilla Cream on each cupcake bottom. Sandwich with top. Spoon Chocolate-Ganache Glaze over each, and serve immediately.