In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside.
In a large bowl, using an electric mixer, cream the butter and sugars on medium speed
Add eggs one at a time and mix in vanilla until creamy.
With mixer set on low speed, add in 1/3 of the dry ingredients in three separate batches alternating with 1/2 of the milk mixture, beginning and ending with flour and mixing just until combined after each addition.
Divide batter evenly into cupcake liners, filling each two thirds full.
Bake for 20 minutes, or until toothpick inserted in middle comes out clean.
Remove from oven and allow to cool completely before frosting.
For the frosting, whip butter on medium speed with electric mixer.
Blend in vanilla extract, powdered sugar, cinnamon, and brown sugar.
Once all ingredients are well blended, slowly add in the whipping cream to the mixture.
Brush with olive oil and sprinkle with salt and pepper.
Roast for 15 to 20 minutes, until just cooked.
Remove from the oven and cover tightly with aluminum foil.
Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, and bell peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
Cool to room temperature.
Flake the chilled salmon into a large bowl.
Add the vegetable mixture and mix well.
Add the breadcrumbs, salt, garlic powder, parsley, black pepper, eggs, Worcestershire sauce and Old Bay seasoning. Mix well.
Cover and chill in the refrigerator for 30 minutes.
Form into nicely round patties.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat.
Fry the croquettes for about 4 minutes per side, until browned.
1 large roma tomato, cut into 4 (1/2 inch thick) slices
1 tablespoon basil
1 tablespoon minced garlic
1 tablespoon black pepper
1/2 cup shredded mozzarella cheese
Place chicken breasts, olive oil, balsamic vinegar, basil, minced garlic, and pepper into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
Add chicken with marinade to a medium pan over medium-high heat and cook 8 to 10 minutes, turning once or until browned.
Reduce heat to low.
Top each chicken breast with tomato slices and shredded mozzarella.