Loaded Dark Chocolate Peanut Butter Cookies

Loaded Dark Chocolate Peanut Butter Cookies by JavaCupcake.com

There’s no real reason for making these cookies.  No special occasion.  No person to gift them to.  Really, I just wanted to eat them.

I first saw the recipe for Chocolate Peanut Butter Cup Cookies at Mom on Time Out and had the tab with the recipe pulled up on it since  they were posted a week ago.  Drooling.  I mean seriously… peanut butter, chocolate and Reese’s.  Yes, please!

So yeah… I guess you could say that my drooling was the reason for these cookies.  My family didn’t appreciate my constant salivation…. or having to pass me a tissue every five minutes.

I didn’t have the same mini peanut butter cups that the Mom on Time Out recipe called for… but I did have a bag of Reese’s that were slightly larger.  So… I made due.  Oh… and I added peanut butter chips and espresso and used dark chocolate.

Loaded Dark Chocolate Peanut Butter Cookies by JavaCupcake.com

Yeah… you read that right.  ALL that went into these cookies.  Now you see why they’re called Loaded Dark Chocolate Peanut Butter Cookies.

Enjoy!

PS… these only lasted one day before my family ate them all.  One day.  (I may or may not have eaten 1/2 of them myself.)  Next time… I double this recipe!

Loaded Chocolate Peanut Butter Cookies

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 1 hour

Yield: 2 1/2 dozen cookies

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 Tbsp espresso powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup dark brown sugar, lightly packed
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 cup creamy peanut butter (I used JIF)
  • 1 tsp vanilla
  • 1 egg, room temperature
  • 3 Tbsp warm water
  • 1/2 cup peanut butter chips
  • peanut butter chips, for garnish (optional)
  • 1 8oz bag of Reese's Peanut Butter Cups Unwrapped Mini Cups

Instructions

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. In a bowl, whisk together the flour, cocoa, baking soda, espresso powder and salt. Set aside.
  3. In the bowl of your stand mixer, combine the brown and white sugars. Add the peanut butter and butter and beat on high until smooth. Scrape the sides of the bowl and beat again.
  4. Add the egg and vanilla and mix until combined on medium. Turn mixer to high and beat for 1 minute.
  5. Mix in the water.
  6. In three parts, add the flour mixture. Mix on medium until the dough comes together. NOTE: It will be thick!
  7. Fold in the peanut butter chips.
  8. Roll tablespoon size balls of dough in your hand. Press a mini Reese's cup in the center of each ball and press the dough around it.
  9. Place the dough ball on the cookie sheet and gently press it so it slightly flattens out. Press a few extra peanut butter chips on top if necessary. (This makes the cookies look pretty!)
  10. Bake for 7-8 minutes.
  11. Cool on the pan for 1 minute before removing to a wire rack to cool completely.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/05/loaded-darkchocolate-peanut-butter-cookies/

 

Sweet & Salty:
Chocolate Peanut Butter Pretzel Cupcakes

Chocolate Peanut Butter Pretzel Cupcakes by JavaCupcake.com

This week is the “Week of the Dragoon” for the 2nd Cavalry Regiment here in Vilseck, Germany and tomorrow is Family Day.  (Basically, my husbands unit is having a giant birthday party for itself before they go on pre-deployment leave.)  I decided to donate cupcakes to the event to be sold at the 2/2 CR Cougar Foundation table.  The Cougar Foundation is the non profit organization that supports the 2nd Squadron in 2 CR… an organization that I’m a member of.

I decided to make a cupcake that I knew everyone would love… chocolate peanut butter.  But hmm… I’ve made that cupcake or cake a bazillion times.  Uhmp…. I need to kick it up a notch and add some flair! So, I’ve put a pretzel crust on the bottom of the cupcake and topped it with a chocolate dipped pretzel and a drizzle of chocolate ganache.  Om nom nom nom The perfect combination of sweet and salty – chocolatey and peanut buttery.  YUM!

Enjoy!

Chocolate Peanut Butter Pretzel Cupcakes by JavaCupcake.com

Chocolate Peanut Butter Pretzel Cupcakes

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 3 hours

Yield: 3 dozen cupcakes

Rich chocolate cupcakes on a pretzel crust topped with peanut butter buttercream, chocolate ganache and a chocolate covered pretzel! Delish!

Ingredients

    Pretzel Crust
  • 3 cups salted pretzel sticks
  • 1/2 cup unsalted butter, melted
  • 2 Tbsp brown sugar
  • Chocolate Cupcakes
  • 1 cup unsalted butter
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup cocoa powder
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • Peanut Butter Buttercream
  • 2 cups unsalted butter, room temperature
  • 2 1/3 cups creamy peanut butter (I use JIF)
  • 6 cups powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp salt
  • Chocolate Ganache
  • 150g 50% cocao Lindt chocolate (any semi-sweet baking chocolate would work)
  • 3/4 cup heavy whipping cream
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla
  • Chocolate Covered Pretzel (for garnish)
  • 1 bag large thin pretzels
  • 1 cup semi-sweet chocolate chips, melted

Instructions

    Pretzel Crust
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Using a food processor, pulse the pretzels until they are in small chunks.
  3. Add the melted butter and brown sugar and process on high until combined and the pretzels are in small crumbs.
  4. Press 1 tablespoon of pretzel crust into the bottom of each cupcake liner.
  5. Bake for 10 minutes.
  6. Chocolate Cupcakes
  7. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  8. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  9. In a medium bowl, whisk together the sour cream, buttermilk and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream mixture. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  10. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  11. Scoop batter over the pretzel crust until 3/4 full.
  12. Bake 17-19 minutes.
  13. Allow to cool in pans before removing to a wire rack to cool completely before frosting.
  14. Peanut Butter Buttercream
  15. In the bowl of your stand mixer, cream together the peanut butter and butter for 2 minutes. Scrape the sides of the bowl several times.
  16. Add the powdered sugar and mix on medium until combined.
  17. Add the salt and heavy cream, mix until smooth.
  18. Beat on high for 1-2 minutes or until fluffy and the color has lightened.
  19. Chocolate Ganache
  20. Chop chocolate into very small pieces and place into a glass bowl.
  21. On medium high heat, bring heavy cream to a simmer.
  22. Immediately pour cream over the chopped chocolate and let sit for 30 seconds to 1 minute.
  23. Stir gently until all the chocolate has melted.
  24. Add the butter and vanilla and stir until combined.
  25. Chocolate Covered Pretzels
  26. Dip half of the pretzel into the melted chocolate. Set on wax paper to harden.
  27. Assembly
  28. Using a large round star tip, pipe swirls of buttercream onto each cupcake.
  29. Drizzle 1 Tbsp chocolate ganache over the buttercream.
  30. Gently press a chocolate covered pretzel into the buttercream.
  31. Add a small dollop of buttercream at the base of the pretzel to help hold it in place.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/05/sweet-salty-chocolate-peanut-butter-pretzel-cupcakes/

{Tutorial} Neapolitan Layer Cake

Neapolitian Cake by JavaCupcake.comOoooooooooooh I’ve been in a funk.  A baking fun.  Last week I make a double chocolate layer cake but since then… nothing.  I haven’t even been motivated to make rice krispy treats.  (I have 4 boxes of Rice Krispies – thank you WIC.)  So today, I opened up my baking cookbooks, browsed Pinterest and checked out a few of my favorite blogs.  One of the themes I saw running across all of them – Neapolitian.  Chocolate, Strawberry and Vanilla together to make one delicious dessert.  So, with Mother’s Day this past weekend, I decided that I’d make a Mother’s Day Neapolitan Layer Cake to celebrate.

Mother's Day Neapolitian Cake by JavaCupcake.com

My mom passed away 3 years ago… so she was definitely on my mind as I was making this cake.  Especially when it was time to sit down and enjoy a slice.  I’m certain she would have enjoyed this cake with a big glass of milk!  Three layers of decadent cake filled with chocolate and strawberry frosting and topped with vanilla buttercream.  Eat bite has a unique flavor…. it’s like a party in your mouth with every bite!

Neapolitian Cake by JavaCupcake.com

What really inspired me to make this particular cake was one of my most favorite bloggers, Amanda of i am baker with her Neapolitan Rose Cake.  I’ve used her tutorials to make a rose cake before, but this one was going to be different.  I was going to make the neapolitan cake, but I wasn’t going to do roses.  Instead, I’d just smooth out the three flavors of frosting over the three different layers of cake.  But still, that’s a lot of work! I had a feeling thought it was going to be so worth it in the end.  And ya know what… all the hard work was TOTALLY worth it in the end because this cake was delicious!

So, instead of posting detailed recipes for this cake, I decided to write a tutorial on how to assemble and make this cake.  I’ve posted the chocolate and vanilla cake recipes several times before, but tried a new strawberry recipe… I’ve linked to all of them below.  You’ll also see what supplies you need to make this cake and a detailed tutorial to assemble it.

Enjoy!

{Tutorial} Neapolitan Layer Cake

For the chocolate cake:

I used THIS RECIPE for the chocolate cake. It actually makes too much batter… so when you prepare it, measure out a dozen cupcakes first and then pour the rest in your 9-inch round cake pan. Bake as directed in the recipe.

For the chocolate frosting:

I used my basic chocolate buttercream recipe, found HERE. You’ll probably use ALL of this for the cake, so you might want to make extra to frost the extra cupcakes.

For the strawberry cake:

I tried a new recipe for this cake and I think it turned out amazing!  Thanks to the blog, I made that! for the recipe!

For the strawberry frosting:

I took my basic vanilla buttercream recipe and substituted about 1/4 cup strawberry puree (that I had reserved from the cake recipe) for the cream. I also added 1 tsp strawberry extract instead of vanilla extract. It was super yummy!

For the vanilla cake & frosting:

I used a whole batch of batter using my favorite vanilla cupcake recipe. It made a very tall cake & I trimmed off a lot of extra cake. So next time, I’d scoop out 6 cupcakes first, then pour the rest into the pan to bake. I also used this same recipe for the vanilla frosting, but I doubled it.

Neapolitan Cake by JavaCupcake.com

Supplies needed to assemble the cake:

-Cake layers and frosting
-Offset spatula
-Wax paper
-Cake stand or cake turn table
-Paper towels
-1 cup measuring cup
-Spatula/scraper

Assembling the Neapolitan Cake:

  • Trim the three cake layers so they are the same height.  
  • Place a piece of wax paper on your cake turn table and place the chocolate layer with the trimmed side up.
  • Place 2 cups of chocolate frosting on to the first layer and spread evenly over the top.
  • Set the strawberry layer, trimmed side up, on to the chocolate frosting and gently press down.
  • Place 2 cups of strawberry frosting onto the top and spread evenly.
  • Place the finally vanilla layer, trimmed side DOWN, onto the strawberry frosting and gently press down.
  • Crumb coat each layer of cake with the coordinating frosting and place in the freezer for 20 minutes.
  • Once the cake has set – begin frosting the outside of the cake starting with the chocolate on the bottom and working your way up to the top with the vanilla.  Use 2 cups of vanilla frosting on the top layer of the cake. If you need an idea of how to apply the frosting, check out my Ombre Cake Tutorial – see steps 3-6 for how to apply the frosting in layers on the side of the cake.
  • Make sure to clean off your spatula often with the paper towels. Mixing flavors at the seams will result in smears of color onto the wrong layers.
  • Using your offset spatula, do your best to smooth the sides of the cake without smudging the colors together.  This process takes a steady hand and a lot of time.  GO SLOW.  Unlike the ombre cake, you don’t want the colors to collide together to create the gradual change of colors… you want three distinct color layers – but still want a smooth, finished look.
  • To transfer the cake to your cake plate, gently and carefully pull the wax paper and cake off the edge of the cake turn table.  Place your hand under the cake as your peel away the wax paper and pull the cake completely off the stand.  Transfer the cake to the cake stand and use any additional chocolate frosting you have to touch up the bottom edges.

Almost as good as Mom’s –
Double Chocolate Layer Cake

Almost as good as Mom's - Double Chocolate Layer Cake by JavaCupcake.com

When I want to bake but I’m not quite sure what to make I usually tend to make something that I’m craving.  Today – chocolate cake.  I am IN LOVE with my chocolate cake recipe.   It’s decadent, rich – but light and moist.  All things I love in a great cake!

I am pairing my favorite chocolate cake with a creamy whipped dark chocolate buttercream.  It’s a very simple recipe, but it’s so stinkin’ delicious that I’m pretty certain I may consume half the cake myself!

Mostly though, I love this cake because of the memories it brings me.  Growing up, I would request a chocolate cake with chocolate frosting every year for my birthday.  My mom, without fail, would make it for me… from scratch and with love every time.   Our birthdays were only 2 days apart, so we always shared a birthday cake.  I don’t know if she loved this cake as much as I did, because she never asked for anything different… or maybe she was just being a good mom and letting me have what I wanted.  Either way… nothing could ever beat her chocolate cake.  Not even this recipe.

My mom passed away a few years ago… but, every time I make a chocolate cake with chocolate frosting I am reminded of her and how we shared this cake on our birthdays.

Enjoy!

Almost as good as Mom's - Double Chocolate Layer Cake by JavaCupcake.com

Almost as good as Mom's - Double Chocolate Layer Cake

Cook Time: 25 minutes

Total Time: 3 hours

Yield: 1 2-layer 9-inch cake

Ingredients

    Dark Chocolate Cake
    Chocolate Cake
  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • Whipped Chocolate Frosting
  • 1 1/2 cups unsalted butter, room temperature
  • 3/4 cup dark chocolate cocoa powder (I used Hershey's)
  • 5 1/2 cups powdered sugar
  • 1 Tbsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup + 3-4 Tbsp heavy whipping cream
  • chocolate shavings (garnish)

Instructions

    Dark Chocolate Cake
  1. Preheat oven to 350 F degrees. Grease, line with parchment paper and flour 2 9-inch cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the 2 prepared pans. Each pan should get 3 cups of batter.
  7. Bake 26-28 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  8. Once the cakes have cooled, but are still warm, use a cake leveler to cut off the round mound on the top of the cake. Make sure both layers are the same height.
  9. Whipped Chocolate Frosting
  10. In the bowl of your stand mixer, whip the butter until smooth.
  11. Add the dark chocolate cocoa powder and mix on medium-high until combined.
  12. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
  13. Mix in the vanilla extract and 1/4 cup of heavy whipping cream and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds.
  14. Add 3-4 Tbsp more of heavy cream until you have reached your desired consistency. Scrape the sides of the bowl and whip on high for 3-4 minutes.
  15. Assembly
  16. Place a piece of wax paper on your rotating cake prep stand and place the flattest side of one layer on it. Spread a thick layer of frosting on the top of this layer of cake.
  17. Place the second layer, flat side UP, on top of the frosting.
  18. Crumb coat the entire cake. (A crumb coat is a very thin layer of frosting that seals in the crumbs.) Place cake in the freezer for about 10 minutes.
  19. Spread a 1/2 inch layer of frosting on the top and side of the cake. Using an offset spatula, smooth out the sides.
  20. Spread an even layer of chocolate shavings on the top of the cake. Place cake back in freezer for 10-15 minutes.
  21. Gently slide the cake off the wax paper and place it onto your cake stand.
  22. Press remaining chocolate shavings onto the bottom edge of the cake closets to the cake stand.
  23. Serve with a giant glass of milk and a big scoop of vanilla ice cream!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/04/double-chocolate-layer-cake/

S’mores Peeps Pops

S'mores Peeps Pops by JavaCupcake.com

Last week I participated in the Spring Hop Along Peeps party with 22 other amazeball bloggers and I collected a LOT of Peeps to prepare for it.  So now, I’ve got DOZENS of Peeps and needed something to make with them – S’mores Peeps Pops!  Seriously can’t go wrong with dipping marshmallows in chocolate and crushed graham crackers!

{Fun for the kids} S'mores Peeps Pops by JavaCupcake.com

I had a few helpers with these yummy treats!  My daughter and a few of the neighborhood kids came over to help decorate some of the Peeps.  We had graham crackers, sprinkles, jimmies and little baby chicks to sprinkle all over the chocolate.   Afterwards, one of the parents told me they thought these were such a great idea that next year for Easter they were going to decorate Peeps instead of eggs!  I think I started a new family tradition!

After the chocolate hardened on these pops, I packaged them up in treat bags and tied them with a piece of string and sent them to school with my daughter to hand out in one of her classes.  They make the perfect individual treat!

Enjoy!

S’mores Peeps Pops

Ingredients

  • 3-4 dozen Peeps Chicks in assorted colors
  • 250g Lindt chocolate (or any other chocolate you want - just not baking chips)
  • 1 cup crushed graham crackers
  • Lollipop sticks
  • Styrofoam block
  • Wax paper (optional)

Instructions

  1. Chop the chocolate into small chunks and place them in a microwave safe glass bowl. Microwave the chocolate for 45 seconds on 60% heat. Stir and repeat until the chocolate is 85% melted. Continue stirring until all the chocolate has melted and it is smooth.
  2. Dip the bottom of the Peep chick in chocolate and shake off excess chocolate until no more drips off.
  3. Set Peep into the crushed graham crackers and press cracker onto the chocolate until it is covered.
  4. Dip about 1/2 inch of the lollipop stick into the chocolate the press it up into the bottom of the Peep - don't press it all the way through.
  5. Press the lollipop stick into the Styrofoam block and allow to set until the chocolate has hardened. NOTE: If you don't have lollipop sticks, you can just place the completed Peeps on wax paper to harden.
  6. Store in air tight containers or use candy bags to individually wrap them.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/03/smores-peeps-pops/

S'mores Peeps Pops by JavaCupcake.com

 

Basic Chocolate Buttercream

Basic Chocolate Buttercream by JavaCupcake.com

I needed my recipe for basic chocolate buttercream today and as I went to look for it on my blog, I realized I haven’t dedicated a post just to this frosting!  I didn’t feel like digging through all the recipes to find it, so I made it from memory and decided I needed to share it here with you!

This recipe is so super easy to  make, you’d think it took a long time when you taste it though!  The ingredients are basic, yet very specific. I use a dark chocolate cocoa powder, heavy cream and a pinch of salt.  These three ingredients (versus regular cocoa powder, milk and no salt) really take this buttercream to the next level.

I’ve used this recipe for cakes, cookies, cupcakes… anything really! It’s so yum!

Enjoy

Basic Chocolate Buttercream

Yield: Enough to frost 12+ cupcakes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup Hershey's dark chocolate cocoa powder, sifted
  • 3 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

  1. In the bowl of your stand mixer, whip the butter on high until smooth.
  2. While that is whipping, sift together the cocoa powder and powdered sugar.
  3. Add the salt, sugar and cocoa to the butter and mix on low-medium until incorporated.
  4. Add the vanilla and half the heavy cream. Whip until smooth.
  5. Scrape the sides of the bowl.
  6. Add the remaining cream slowly until you reach your desired thickness. You may or may not use all the cream.
  7. Whip on high for 3-4 minutes. Frosting will lighten in color and become fluffy.
  8. Store in airtight container in the refrigerator for up to a week. Bring back to room temperature again before using.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/03/basic-chocolate-buttercream/

Irish Stout Cake with Bailey’s Ganache

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

It’s that time of year again… the time where I stock up on Guinness beer and Bailey’s Irish cream and Jameson whiskey.   And why? you may be wondering… well, it’s St. Patrick’s Day!  The day American’s celebrate their Irish heritage by getting sloshed! HA! I don’t particularly drink too much… so I like to use my liquor in my baking and this year made a chocolate Guinness Irish stout cake filled with Bailey’s cream cheese frosting and covered in white chocolate Bailey’s ganache.

OOooooooooooooooooooooh yeah.

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

This chocolate cake is seriously one of my all time favorites.   I mean, I could make this cake over and over and over again (and trust me, I already have) and NEVER get tired of it.

At first, I just wanted to make a single layer of cake and cover it in a simple white chocolate Bailey’s ganache.  BUT… I didn’t have a large enough round pan (I wanted a 10in round pan, but I only had an 8in round).   Boo.  So, two 8in rounds it was.   Between the  two layers of cake is a Bailey’s Irish cream & white chocolate ganache that I let set up overnight in the fridge so that I could spread it.  On top is hot ganache poured over the cake and down the sides.  I love that you can see the chocolate layers of this cake too.  Yaahh… this cake is good.

I brought it over to my neighbor Chrissy’s house to share with her family.  I served a big ole slice to her husband with a Guinness… HUGE hit!

Enjoy!

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

Irish Stout Cake with Bailey’s Ganache

Total Time: 24 hours

Yield: 1 2-layer 8-inch cake

Dark chocolate Guinness Stout cake filled with Bailey's cream cheese frosting topped with Bailey's ganache and white chocolate shavings - the perfect St. Patrick's Day dessert!

Ingredients

    Irish Stout Cake
  • 2 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1 cup unsalted butter
  • 1 12oz bottle of Guinness Stout beer
  • 3/4 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 Tbsp espresso powder
  • Bailey's Cream Cheese Frosting
  • 6oz cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 2 1/4 cups powdered sugar
  • 1/8 tsp salt
  • 1 Tbsp Bailey's Irish Cream
  • Bailey's Ganahe
  • 6oz high quality white chocolate (not white chocolate chips)
  • 1/4 cup heavy cream
  • 1/4 cup Bailey's Irish Cream
  • 1 Tbsp unsalted butter
  • White chocolate shavings (garnish)

Instructions

    Irish Stout Cake
  1. Preheat oven to 375 F degrees. Grease and flour 2 8in round cake pans. I also lined mine with parchment paper.
  2. In a medium pot, melt the butter over medium-high heat. Whisk in the beer, cocoa powder and espresso powder until smooth. Bring to a simmmer and let bubble 1-2 minutes, stirring constantly. Set aside to cool 5-10 minutes.
  3. While it's cooling, sift together the flour, sugar, baking soda and salt in a large bowl. Set aside.
  4. In another large bowl, whisk together the vanilla, eggs and buttermilk.
  5. Once the chocolate mixture has slightly cooled, add 1-2 Tbsp of it to the eggs and milk and whisk until smooth. This is going to temper the eggs so they don't scramble. Slowly pour the remaining chocolate in with the eggs and whisk until incorporated.
  6. Make a well in the flour and pour in the chocolate. Use a spatula to fold together until no more flour can be seen. It will still be clumpy at this point. With your whisk, quickly stir the batter 20 strokes. Do not over mix. The batter may still have a few lumps in it, but that's okay.
  7. Divide the batter evenly into the prepared pans. (I got about 2 3/4 cup of batter into each pan.)
  8. Bake at 375 F degrees for 15 minutes. Reduce the temperature to 350 F degrees and cook another 14-16 minutes or until a toothpick comes out clean.
  9. Cool cake in the pans for 10 minutes until removing to a wire rack to cool completely.
  10. Once cooled, trim the tops so that each cake is level and the same height.
  11. Wrap cake layers and freezer for several hours or over night.
  12. Bailey's Irish Cream Frosting
  13. Using your stand mixer, cream together the cream cheese, butter and shortening until smooth.
  14. Add the powdered sugar and beat on high for 2 minutes. Scrape the sides of the bowl to ensure everything is incorporated.
  15. Add the Bailey's and salt and mix for 1 more minute.
  16. Chill in the freezer for about 10 minutes or until firm and easily spreadable without being too soft.
  17. Bailey's Ganache
  18. Run the white chocolate though the food processor until it is in very small, fine pieces. If you don't have a food processor you can just chop the chocolate into very small, fine pieces. Place them in a medium glass bowl.
  19. In a medium pot, bring the heavy cream, Bailey's and butter to a simmer. DO NOT BOIL. Pour cream over the chocolate and let it stand for 1 minute.
  20. Stir chocolate and cream slowly and smoothly until all the chocolate has melted. Do not over-stir the chocolate... you don't want to create air bubbles.
  21. Place the bowl in a ice bath until it has come to room temperature. Cover and chill for 1 hour or until it has thickened.
  22. Assembly
  23. Place first layer of cold from the freezer cake on your cake stand, cut side up. Using all the cream cheese frosting, spread an even, flat layer across the top of the cake to the edges. Place the second layer of cake, cut side down on top of the frosting. Press down gently until the top is level. Put cake in the freezer for 10-15 minutes.
  24. Remove the cake from the freezer and spoon ganache on the top of the cake. Using an offset spatula, GENTLY AND SLOWLY spread the ganache to the sides of the cake. Add more ganache when needed to create an even layer. You'll want the ganache to slightly drip off the sides, but most of it to remain on top. Pop any air bubbles with a toothpick.
  25. Garnish the top of the cake with white chocolate shavings.
  26. Store cake in refrigerator until ready to serve. Remove 15-20 minutes before you want to cut the cake.
  27. Store in an air tight container up to 2 days.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/03/irish-stout-cake-with-baileys-white-chocolate-ganache/

 

Double Chocolate Buttermilk Muffins

Double Chocolate Buttermilk Muffins | JavaCupcake.com

It’s Sunday morning, the hubby has been gone for a week already and I need a little something guilty to start the week off right!  Double Chocolate Buttermilk Muffins.  That’s right… you heard me.  CHOCOLATE for breakfast!!

This recipe is a 1-bowl, super simple recipe that takes just minutes to whip together.  It actually took longer for the oven to heat up than it did to make the batter for these muffins.  They are great solo or with a giant cup of coffee… which is how I’m going to eat it (or three) this morning!

Now – you could totally frost these with a ganache or buttercream and call them a cupcake… but there’s so much deliciosness packed into this little muffin that you don’t need any frosting!

Enjoy!

Double Chocolate Buttermilk Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 35 minutes

Yield: 1 dozen muffins

Ingredients

  • 250g (about 5oz) chocolate (I used Lindt Excellence 50% cocoa)
  • 1/2 cup unsalted butter
  • 2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips + plus more for garnish

Instructions

  1. Preheat oven to 350 F degrees. Line muffin pan with liners.
  2. In a small pan over medium heat, melt the chocolate and butter together and set aside to cool.
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  4. Make a well in the center of the flour and add the eggs, buttermilk, vanilla and cooled, melted chocolate and blend until smooth.
  5. Fold in the chocolate chips.
  6. Scoop batter into each liner 2/3 full and place 4-6 chocolate chips on top.
  7. Bake 18-20 minutes or until a toothpick comes out clean.
  8. Cool in pan for 5 minutes before removing to a wire rack to cool completely. NOTE: Have patience!! Waiting to take them out is important because the muffin tops will come off if you try to pull them out too early!
  9. Store in an airtight container for 2-3 days.
  10. Serve with coffee or a big glass of milk!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/03/double-chocolate-buttermilk-muffins/

Follow my blog with Bloglovin

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake by JavaCupcake.com

I’m heading out of town this weekend to Garmish, Germany for a marriage retreat courtesy of the US Army.  Three days and two nights at the Edelweiss Resort all on the Army’s dime.  When they offer these kinds of weekends – you don’t tell the Army no.  You say, THANK YOU and enjoy yourself!

Unfortunately, by going on this retreat I’ll be missing my dear friend Chasity’s birthday on Sunday.  Sad, yes.  BUT – being the awesome friend I am… I’m making her birthday cake before I head out of town!  Her husband asked me last week if I’d make the cake for her and of course I jumped at the chance.  Chasity’s favorite flavors are mint & chocolate chip.  No lie about this too.  We went to Poland together last weekend and stopped in Dresden and she ate two giant scoops of mint chocolate chip ice cream.  She LOVES this stuff!  (PS Sorry, Chasity for calling you out on the ice cream haha!)

I started with a basic two layer 8-in chocolate cake.  You can use any recipe you like…  for a quick cake, I like chocolate fudge box mix or you can use my favorite recipe for chocolate cake. Since most of the awesomeness of this cake comes from the frosting and the decorations… the cake part wasn’t my primary focus. I frosted the cake with buttercream – but kicked it up a million notches by adding mint and chocolate chunks to create the mint chocolate chip aspect of the cake. For garnish I made a mint chocolate bark that was super simple yet so darn yummy.  Overall – this cake ruled!

Enjoy!

Mint Chocolate Chip Cake

Total Time: 6 hours

Yield: 1 2-layer 8-inch cake

Ingredients

    Chocolate Cake
  • Click on this LINK for the RECIPE
  • Mint Chocolate Chip Buttercream
  • 1 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 2lbs powdered sugar
  • 1 Tbsp mint extract
  • 1/8 tsp salt
  • 1/4 cup heavy cream
  • Wilton Food Coloring Gel - Green
  • 1 cup semi-sweet chocolate, chopped
  • Chocolate Ganache
  • 4oz semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 Tbsp butter
  • 1 Tbsp vanilla
  • Mint Chocolate Chip Bark
  • Click on this LINK for the RECIPE

Instructions

    Chocolate Cake
  1. Make 1/2 the recipe for the chocolate cake using the recipe in the link above.
  2. Cover and freeze layers for several hours or overnight.
  3. Mint Chocolate Chip Buttercream
  4. Cream butter and shortening together until smooth.
  5. Add the powdered sugar 1 cup at a time, beating well after each addition.
  6. Mix in the mint, salt, and heavy cream. Scrape the sides of the bowl and beat on high for 4-5 minutes or until light and fluffy. If the mixture is too thick, add more heavy cream.
  7. Add the food coloring and mix until the color is uniform.
  8. Fold in the chocolate chunks.
  9. Chocolate Ganache
  10. Place chocolate chunks in a medium glass bowl.
  11. In a small sauce pan, heat the milk, butter and vanilla until it boils.
  12. Pour immediately over the chocolate and let stand for 2 minutes.
  13. Using a metal spoon, stir slowly and gently until all the chocolate has melted making sure not to incorporate any air into the ganache.
  14. Mint Chocolate Chip Bark
  15. Follow the recipe found in the link above.
  16. Assembly
  17. Trim off the rounded edges of the top of both layers of cake.
  18. Using an offset spatula, spread a 1/2 inch layer of buttercream over the first layer of cake. Make sure to spread it flat and evenly all the way across the edge of the cake.
  19. Spread a thin crumb coat of buttercream around the outside of the cake. Refrigerate for 15 minutes.
  20. Generously spread more buttercream around the outside of the cake until you have about a 1/2 inch layer of frosting. Smooth out the buttercream.
  21. Prepare the ganache on the top of the cake in the center. Using an offset spatula, gently bring the ganache to the edge of the cake and let it pour over. Start by pouring a small amount of ganache, you can always add more if necessary.
  22. Garnish with a stack of mint chocolate chip bark.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/02/mint-chocolate-chip-cake/

Mint Chocolate Chip Cake by JavaCupcake.com

Raspberry Dark Chocolate Cookies

Raspberry Dark Chocolate Cookies by JavaCupcake.com

We don’t get many specialty items at the PX here in Germany.  We’ve got the standard bags of candy and seasonal stuff, but when it comes to unique flavors and new items, we don’t tend to see it much.  SO, when I spotted a bag Raspberry Dark Chocolate M&Ms I snatched them up immediately to bake into cookies!  I mean, seriously… how could I not?

After opening the bag to sample one – I ended up sampling half the bag and was forced to go back to the store and buy another one.  I think everyone else in Grafenwoehr had the same idea I did, cause there was only one bag left!  ACK!  Luckily though, I have plenty to make these cookies.

Raspberry Dark Chocolate Cookies by JavaCupcake 2

The base for these cookies is a dark chocolate cookie… which, by itself is pretty darn delicious.  It’s fudgey, soft and almost like a brownie. But, you know me… I have to kick things up a notch!  So along with the Raspberry M&Ms, I added some espresso powder and extra dark chocolate chunks to the batter to intensify the chocolate flavor.  I think it worked.

If you come across these Raspberry Dark Chocolate M&Ms… snatch up a couple bags and make these cookies.  They won’t disappoint you!

PS… You’ll need a big glass of milk with these! YUM!

Enjoy!

Raspberry Dark Chocolate Cookies by JavaCupcake.com

Raspberry Dark Chocolate Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 3 dozen cookies

Chewy, fudgey, brownie like cookies with chunks of dark chocolate and Raspberry Dark Chocolate M&Ms.

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 3/4 cup flour
  • 1 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 tsp espresso powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 8oz bag Raspberry Dark Chocolate M&Ms (plus more for garnish - optional)
  • 1 cup dark chocolate chunks (plus more for garnish - optional)

Instructions

  1. Preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition. Beat in the vanilla.
  4. In a medium bowl, sift together the flour, cocoa powder, espresso powder, salt and baking soda.
  5. On low, incorporate the flour into the wet ingredients until it comes together. Scrape the sides of the bowl and mix until no more flour is visible.
  6. Fold in the 8oz bag of M&Ms and the dark chocolate chunks.
  7. Drop golf ball size rounds of dough onto your prepared cookie sheet.
  8. Press 5-6 m&m's and chocolate chunks onto the top of each ball. This step is optional, but it makes for a really pretty cookie.
  9. Bake cookies for 9-10 minutes. Do not over bake. Let cool on pan for 1-2 minutes before removing to a wire rack to cool completely.
  10. Store in an air-tight container for up to 4 days.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/02/raspberry-dark-chocolate-cookies/

Triple Chocolate Peanut Butter Cupcakes

Triple Chocolate Peanut Butter Cupcakes by JavaCupcake

One of my very good friends, Margot, is having her baby shower tonight.  Her baby was born several months early and we didn’t get a chance to celebrate her baby girl before she arrived… so tonight, we celebrate Evalyn and Margot!  Margot loves my cupcakes… how do I know this?  Well, she was Emily’s teacher and the recipient of several “thank you” cupcakes thoughout the year and ALL the other teachers at the school were very jealous! tee hee hee

Margot & Evalyn

Now… you might be surprised that I didn’t make these cupcakes 100% from scratch.  I know… you’re used to seeing unique recipes for my creations that don’t include a box.  But this week I have been super duper busy that I didn’t want to take the chance of a recipe not working out and not having the time to redo the cupcakes.

So, I used Duncan Hines Triple Chocolate Cake Mix.  This isn’t your $0.99 box of cake mix.  This cake mix produces a rich, dark chocolate cake that has ribbons of fudge and chunks of chocolate in it.  Really… for a box… it’s AMAZING!  And even more… paired with my favorite peanut butter buttercream it’s OUT OF THIS WORLD!

Have you had my peanut butter buttercream before?  Uhm…. it’s light and fluffy with the perfect amount of peanut butter flavor.  Not too sweet, not to strong… just perfect! I could eat this by the SPOONFUL!

Oh – and it’s Girl Scout Cookie Season and I just HAD to top these cupcakes with a Tagalong cookie!

Love those liners?  I got them from Sweets & Treats Boutique! I LOVE THEM!

Enjoy!

Triple Chocolate Peanut Butter Cupcakes by JavaCupcake.com

Triple Chocolate Peanut Butter Cupcakes

51

Cook Time: 18 minutes

Total Time: 3 hours

Yield: 2 dozen + 9 cupcakes

Ingredients

    Triple Chocolate Cupcakes
  • 2 boxes Duncan Hines Triple Chocolate Cake Mix
  • Oil
  • Eggs
  • Water
  • Peanut Butter Buttercream
  • 3 sticks (1 1/2 cups) unsalted butter, room temperature
  • 1 1/2 cups creamy peanut butter (I used Jiff)
  • 4 1/2 cups powdered sugar
  • 1/3-1/2 cup heavy cream
  • 1/8 tsp salt
  • Chocolate jimmies
  • Tagalong Girl Scout Cookies - quartered

Instructions

    Triple Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Prepare the fudge filling and the batter as directed on the box.
  3. Scoop the batter into the cupcake liners.
  4. Dollop a scan tablespoon of fudge filling on top of the batter. Use a toothpick to swirl fudge into the batter. You want to make sure that the batter is covering the fudge filling.
  5. Bake 18-20 minutes, rotating the pan after 12 minutes.
  6. Cool in pan for at least 5 minutes before removing to a wire rack to cool completely.
  7. Peanut Butter Buttercream
  8. Cream together the peanut butter and butter.
  9. Add the powdered sugar and mix on high until incorporated.
  10. Add 1/3 cup of heavy cream and mix until smooth. Add more cream until you reach your desired consistency.
  11. Scrape the sides of the bowl and beat on high for 4-5 minutes. The frosting will lighten in color and become smooth and fluffy.
  12. Using a Wilton 1M tip, pipe frosting onto each cupcake.
  13. Top with chocolate jimmies and a Tagalong cookie piece.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/01/triple-chocolate-peanut-butter-cupcakes/

Triple Chocolate Peanut Butter Cupcakes by JavaCupcake.com

Chocolate Mint “Frango” Cupcakes

Mint Chocolate Frango Cupcakes by JavaCupcake

During the holiday season, my parents would take me and my brother and sister to Frederick and Nelson to get our picture taken with Santa.  While we were there, Mom and Dad would pick up a couple boxes of Frango chocolates, the mint ones.  If we were good with Santa,  we’d get to have a few of these super yummy chocolates on the drive home.  Of course, we were always good and always got to get a chocolate treat!

Now, Frederick and Nelson has long closed and when I’m in Seattle, I take my kids to Nordstrom to see Santa.  BUT… the chocolates can be found at Macy’s! My dad surprised me with two boxes of chocolates in a care package yesterday! I was so excited to see them!

Mint Chocolate Frango Cupcakes by JavaCupcake

These chocolates are bite size… perfect for popping one in your mouth when you want a hit of smooth, creamy mint chocolate goodness.  Seriously, they are one of my favorites.  I wondered though, could I melt down these chocolates and put them in a cupcake?

So this morning, I did just that!  I took one of my most favorite recipes for chocolate cake and adapted it to include the Frango Mint Chocolates! YUM!  Since I’ve done a chocolate mint cupcake before that was topped with a green mint buttercream, I wanted to do something different with these and top them with a chocolate frosting that had more of the Frangos melted and added to the butter and sugar.  Soooooo good.

I’m sure if you can’t find any of these chocolates, you could just a good bar of your favorite mint chocolate.  I’m pretty certain Lindt has a 4oz bar that would be perfect!

See those pretty green liners I’m using? I was given those by Shannon Harvey, owner of Sweets & Treats Boutique to test out! Sweets & Treats makes greaseproof liners that are supposed to stand up to the discoloration that often happens when baking cupcakes, especially chocolate and other dark colored cake. Shannon sent me 4 sleeves of liners in all kinds of patterns and colors.  For these cupcakes, I chose the solid green liners to bring out the mint aspect of the cupcake.  Since I was baking chocolate cupcakes, I wasn’t too sure how much color these liners would hold… but, I was happily surprised!  They held their color really well and stuck to the cupcake nicely!  Especially with this dark cake, I was happy that I could still see a lot of green in these liners!  I would definitely use them again!  Thanks Shannon for sending them to me!

Enjoy!

Chocolate Mint “Frango” Cupcakes

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 2 hours

Yield: 12-15 cupcakes

Rich chocolate mint cupcake made with Mint Chocolate Frangos!

Ingredients

    Chocolate Mint "Frango" Cupcakes
  • 4oz Frango Mint Chocolates (about 14 pieces), roughly chopped
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brewed coffee
  • 2 tsp vanilla extract
  • 1 tsp mint extract
  • 1/4 cup dark chocolate cocoa powder
  • 1/3 cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Chocolate Mint Buttercream
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 1/3 heaping cup dark chocolate cocoa powder
  • 1 lb powdered sugar
  • 1 tsp mint extract
  • 1/4 cup heavy cream
  • 1/8 tsp salt
  • 12-15 Frango Mint Chocolates
  • chocolate jimmies
  • green sugar crystals

Instructions

    Chocolate Mint "Frango" Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, baking soda and salt.
  3. In a medium bowl, whisk together the egg, sour cream, and the vanilla & mint extracts.
  4. Using a double boiler, melt together the Frango chopped chocolates and butter.
  5. Once the chocolate is smooth, whisk in the cocoa powder and brewed coffee completely incorporated.
  6. Slowly, add a few tablespoons of the hot chocolate mixture to the sour cream/egg and whisk until combined. This is going to temper the egg so it doesn't cook. Add the remaining chocolate and whisk until smooth.
  7. Make a well in the flour mixture and pour in the chocolate. Mix with the whisk until just combined. Do not over mix.
  8. Pour into cupcake liners 3/4 full.
  9. Bake for 17-19 minutes or until a toothpick comes out clean.
  10. Let cool in pan for 5 minutes before removing to a wire rack to cool completely before frosting.
  11. Chocolate Mint Buttercream
  12. Cream together the salt and shortening.
  13. Add the cocoa powder and powdered sugar and mix until incorporated.
  14. Add the extracts and mix to combine. The mixture will be clumpy at this point.
  15. Add enough cream until you reach the consistency of frosting you desire.
  16. Beat on high for 4-5 minutes or until the frosting lightens in color and becomes light and fluffy.
  17. Using a star tip, frost each cupcake. Top with chocolate jimmies, green sugar crystals and a Chocolate Mint Frango.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2013/01/chocolate-mint-frango-cupcakes/

Peanut Butter Chocolate Cheesecake

I’ve never made a cheesecake before.  And, if I’m being honest here… I don’t really even like cheesecake.  I know.  I’m a CRAZY person for not liking cheesecake… but I just can’t get paste the cream cheese/sour flavor.  Yuck!

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-3

For our New Years Eve party with the neighbors, I wanted to make something special… but one of my neighbors doesn’t like cake (I call him CRAZY for not liking cake!) but he loves Reese’s!  So… how about a cheesecake!  And to make it even better, I’ll make it a peanut butter chocolate cheesecake! YESSSSS!!

Since I’ve never made one before, I needed to find a recipe.   Surprisingly enough, there weren’t many peanut butter chocolate cheesecake recipes to choose from on the web that looked 1)simple and 2)super delicious.  I finally decided to start with a recipe from Bake or Break and change it up a little to add a some JavaCupcake flair!

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-5

The original recipe called for peanuts in the cheesecake, but I decided I wanted a traditionally smooth cheesecake, no chunks… so I left those out.  It also called for a peanut butter crust, but since I wanted to add more chocolate to the cake, I used Peanut Butter Oreos in the crust instead of the Nutter Butters the recipe called for.  And finally, for a little added flair on top, instead of a little swirl of chocolate and peanut butter on top, I created a super thick layer of deliciousness that is peanut butter and chocolate! YUM!

Overall, this was a rich, creamy super full of flavor cheesecake where I just savored every bite!  I loved the crust and the layer of peanut butter and chocolate on top was perfect!

Enjoy!

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-2

Peanut Butter Chocolate Cheesecake

Prep Time: 20 minutes

Cook Time: 4 hours, 15 minutes

Total Time: 24 hours

Yield: 1 10in cheesecake

Ingredients

    Cookie Crust
  • 20 Peanut Butter Oreos
  • 1/2 cup peanuts
  • 1/2 cup butter, melted
  • parchment paper
  • Cheesecake Filling
  • 32oz cream cheese (4 8oz packages), room temperature
  • 1 cup dark brown sugar, packed
  • 3 Tbsp corn starch
  • 8oz (1/2 cup) sour cream
  • 5 large eggs
  • 2 tsp vanilla
  • 3/4 cup cream peanut butter
  • 1 cup semi-sweet chocolate chips, melted
  • Peanut Butter & Chocolate Swirl Topping
  • 6oz white chocolate
  • 3 Tbsp creamy peanut butter
  • 1/4 cup semi-sweet chocolate chips
  • 1 Tbsp unsalted butter

Instructions

    Cookie Crust
  1. Spray 10in springform pan with cooking spray and line with parchment paper. (I didn't do the parchment paper part, but wish I would have!)
  2. Place Oreo cookies and peanuts into a food processor. Process mixture until the texture is of a course meal.
  3. Add the melted butter and process until combined.
  4. Press mixture into bottom of the prepared pan.
  5. Cheesecake Filling
  6. Preheat oven to 350 F degrees.
  7. Cream together the cream cheese, sugar, corn starch and sour cream. Scrape the sides and bottom of the bowl to ensure everything is combined.
  8. Add the eggs one at a time and mix well after each addition.
  9. Mix in the vanilla and peanut butter. Again, scrape the sides and bottom of the bowl to make sure everything is incorporated.
  10. Add the melted chocolate and mix until smooth.
  11. Pour on top of cookie crust and spread evenly.
  12. Bake for 15 minutes then reduce the temperature to 200 F degrees and cook for 2 hours.
  13. Run a knife around the edge of the cake to loosen it from the pan.
  14. Turn off oven and leave cheesecake in the oven for 2 more hours.
  15. Cover and refrigerate over night.
  16. Peanut Butter and Chocolate Swirl
  17. In a double boiler, melt the peanut butter and white chocolate together until smooth. Remove from heat and set aside.
  18. In another double boiler, melt the semi-sweet chocolate and butter until smooth. Remove from heat and set aside.
  19. Take the cheesecake out of the refrigerator and remove the ring of the springform pan.
  20. If you can, remove the cheesecake from the pan and place on the plate you're serving on. There is where the parchment paper comes in handy. I didn't use parchment, so I just left the cheesecake on the pan and put that on my serving platter.
  21. Spread an even layer of the peanut butter mixture over the top of the cake, allowing it to drizzle down the sides.
  22. Drizzle the melted chocolate back and forth over the peanut butter. Using a toothpick, drawl circles/swirls to bring the peanut butter and chocolate mixture together in a swirly pattern. Don't overswirl! Simple is better!
  23. Chill several hours.
  24. To serve:
  25. Place a long, thin knife in a tall cup of hot water. Wipe off the water.
  26. Cut into the cake and through the crust. Pull the knife straight out from the bottom of the cake, do not pull it up and out of the cake.
  27. Clean off the knife and dip it in the hot water again.
  28. Wipe off the excess water and repeat the cutting process again.
  29. You can cut each slice ahead of time and place it back on the platter if you're serving the cheesecake at a party or cut each slice and serve on a plate one at a time.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/12/peanut-butter-chocolate-cheesecake/

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-4

Easy Chocolate Fudge – Two Ways!

You can’t make a plate full of Christmas cookies without including fudge! So today, I set out on a mission to find a simple yet delicious recipe for chocolate fudge. I’m not good with a candy thermometer, so I needed a recipe that didn’t call for one. Martha Stewart provided just that recipe for me this year.

Easy Fudge Two Ways by JavaCupake.com

I know… Martha Stewart hasn’t typically given me good recipes. Most I’ve tried turn out bland and I wonder what the heck their recipe testers were thinking. BUT… I figured I’d give this fudge a try. I mean really, how hard is it to mess up cream and chocolate?

Easy Fudge Two Ways by JavaCupake.com-2

I made this fudge two ways.  The first I mixed in Peanut Butter M&Ms and the second I mixed in Heath toffee pieces and pretzel chunks.  Both of these flavor combinations are sure to be a huge hit with my friends!  PB & chocolate and salty & sweet.  Can’t go wrong with those flavor combos!

Easy Fudge Two Ways by JavaCupake.com-3

Really, you could mix just about anything into this fudge… nuts, other chips (white, dark, butterscotch), any other candies, cookies, pretzels.  They sky is the limit!

Easy Fudge Two Ways by JavaCupake.com-4

What are you going to mix into your fudge?

Easy Chocolate Fudge – Two Ways!

Prep Time: 15 minutes

Cook Time: 3 hours

Yield: 36 pieces of fudge per batch

Ingredients

  • 2 Tbsp unsalted butter, room temperature
  • 3 cups semi-sweet chocolate chips
  • 1 14oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/2 cups pretzel pieces (chop them first, then measure)
  • 1/2 cup + 2 Tbsp Heath Bar toffee pieces
  • 2 cups Peanut Butter M&Ms
  • NOTE: If you're making both types of fudge, you'll need to have double the ingredients. This makes one batch.

Instructions

  1. Lightly spray 8x8 pan with cooking spray and line with parchment paper so that it hangs over the edges of the pan.
  2. Combine butter, chocolate chips, condensed milk, vanilla extract and salt in a medium heat proof bowl. Set the bowl over a simmering water.
  3. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from the heat and fold in 2 cups of pretzels and 1/2 cup toffee pieces.
  4. Spread the fudge evenly into the prepared pan. Smooth out the top.
  5. Press 1/2 cup pretzels and 2 Tbsp toffee into the top of the fudge.
  6. Refrigerate several hours until firm. Cut into 36 squares.
  7. Repeat process using the M&Ms instead of the pretzels/toffee.
  8. Store in an airtight container up to 2 weeks.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/12/easy-chocolate-fudge-two-ways/

The Great Food Blogger Cookie Swap 2012: Candy Cane Crinkle Blossoms

The Great Food Blogger Cookie Swap 2012For the second year, I’m participating in The Great Food Blogger Cookie Swap!  Last year I was paired with two other bloggers both stationed in Europe but this year I’ve got a fabulous new group of food bloggers to send to!

You must check out these ladies & their blogs!  The things they come up with are AH-MAY-ZING!

Sara Croft @ Solid Gold Eats

I didn’t even realize it, but Sara has made a cookie similar to the ones I’ve made for the cookie swap! Check out her Chocolate and Peppermint Blossoms!  She also has a ton of other great dinner and side dishes ideas.  I think I need to bookmark her blog for next week’s meal planning!

Audra Fullerton @ The Baker Chick

Audra is a baker after my own heart.  Seriously, everything she posts on her blog… I want to bake.  Recently, she posted a recipe for a Cranberry Meringue Pie.  I mean, WOAH.  Cranberry pie!!  I think I need to make this… ASAP!

TammyJo Eckhart @ The Chocolate Cult

A blog all about chocolate?  Have I died and gone to heaven? I think so!  TammyJo shares so many mouth watering ideas for ways to use chocolate that I never even dreamed of… including these Chocolate Waffles!

The cookies I made for this Cookie Swap are a spin on my favorite Christmas cookie, the Chocolate Crinkle.   I took Betty Crocker’s recipe from my 1963 Cooky Book and added some peppermint then topped them with a Hershey’s Candy Cane Kiss chocolate!  Perfect combination of chocolate and peppermint for the holidays!

I can’t wait to see what TammyJo, Sara and Audra come up with! :)

Enjoy!

Candy Cane Crinkle Blossoms

Ingredients

  • 4oz unsweetened bakers chocolate, melted
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp espresso powder (optional)
  • 1 cup powdered sugar
  • Candy Cane Hershey Kiss candies

Instructions

  1. In the bowl of a stand mixer, mix together the sugar, oil and melted chocolate.
  2. One at a time, add the eggs. Mix well and scrape the sides of the bowl after each addition.
  3. Mix in the vanilla and peppermint extracts.
  4. In a medium bowl, whisk together the flour, baking powder, salt and espresso powder.
  5. Add the flour to the chocolate mixture and mix until smooth and combined.
  6. Chill at least 8 hours or overnight.
  7. When ready to bake, preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  8. Unwrap 5 dozen Candy Cane Kiss candies.
  9. Roll teaspoon sized balls of dough in your hand. Toss them in powdered sugar until they are coated.
  10. Arrange them on the cookie sheet 2 inches apart.
  11. Bake 8-9 minutes.
  12. Immediately press a Kiss into the center of each cookie. Allow cookie to cool on the cookie sheet for 2 minutes then carefully remove to a wire rack to cool completely before storing.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/12/the-great-food-blogger-cookie-swap-2012-candy-cane-crinkle-blossoms/

Frosted Peppermint Dark Chocolate Cake Donuts

Living here in Germany, I don’t get the opportunity to eat very many cake donuts.  Last week, the commissary bakery was selling a glazed chocolate cake donut that was pretty yummy.  And now… I can’t get them off my mind.

So my cake donut obsession and my current peppermint obsession came together today to make my first peppermint recipe of the season!  Baked glazed peppermint dark chocolate cake donuts! NOM!

The recipe is a simple one.  Two bowls, one whisk and just a little bit of mixing are necessary to make a thick, fudge brownie type batter that will get piped into a donut pan and baked to puffy, cakey perfection.

Instead of a typical glaze, I wanted a thicker frosting.  So, I made my vanilla buttercream and made it a little smoother than I would if I were frosting a cupcake by adding more heavy cream.   After frosting each donut, I topped them with crushed peppermint candy canes! YUMMM!

Enjoy!

Frosted Peppermint Dark Chocolate Cake Donuts

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 1 hour

Yield: 10 full size donuts and 12 mini donuts

Ingredients

    Donuts
  • 2 cups flour
  • 1/2 cup dark chocolate cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1 cup buttermilk
  • 6 Tbsp unsalted butter, melted
  • 2 tsp peppermint extract
  • 1 tsp vanilla extract
  • Frosting
  • 4 Tbsp unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 3-4 Tbsp heavy cream
  • Crushed peppermint candy canes or peppermint sprinkles for garnish

Instructions

    Donuts
  1. Preheat oven to 325 F degrees. Spray donut pans with cooking spray.
  2. In a large bowl, whisk together the dry ingredients... flour, sugar, baking soda, salt, and cocoa. Make sure there are no sugar clumps remaining.
  3. In a small bowl, whisk together the buttermilk, eggs, melted butter and extracts.
  4. Make a well in the flour mixture. Slowly pour in the wet ingredients and begin to whisk. Whisk until smooth, about 15 strokes.
  5. Spoon batter into a piping bag (you can use a ziploc bag too). Squeeze batter into donut pan filling about 2/3 full.
  6. Bake full size donuts for 12-14 minutes. Bake mini donuts for 9-11 minutes. The donuts will be done when you gently press down on them and they spring back.
  7. Cool in pans for about 3-5 minutes then remove to a wire rack to cool completely before frosting.
  8. Frosting
  9. Beat together the sugar and butter until smooth. Mix in the vanilla extract.
  10. Add the heavy cream slowly until you get your desired consistency. I like my frosting smooth, creamy and spreadable
  11. Spread frosting onto each donut. Sprinkle crushed candy canes or sprinkles on top.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/12/frosted-peppermint-dark-chocolate-cake-donuts/

Thank You Bread & And a Story About Cora

Although this post has a recipe at the end… it’s not the usual  post you’ll see here on my blog.  This is a very personal story of my life in November 2102.  A story that has changed me forever… 

The last three weeks have been the hardest weeks of my life.  I’ve been through a lot of stuff as an adult, but nothing really can compare to the devastation I have faced.

Three weeks ago on a Thursday, I went in for what my German doctor called a “special ultrasound.”  I was about 12 weeks pregnant and super excited to see my growing baby!  Typically, this screening & ultrasound isn’t done until 16-20 weeks in the States, but here in Germany, the doctors like to do it sooner.

For 30 minutes, I laid on the table, watching my little nugget swim around in my belly.  It had fingers and toes and was jumping around like crazy.  I watched in awe as I saw this precious life, my baby, alive in front of me! I was so excited!  But… sadly, that excitement was put to a stop when my doctor had asked me to wait in the lobby while he was called away for an emergency.  As he left he told me we’d have to “discuss the situation and how to proceed.”  My heart dropped.  Shit.  Something was wrong with my baby.

Those 15 minutes were probably the longest of my life up to then.  I called my husband and began sobbing, worrying, speculating what in the world could be wrong with my baby.  Finally, the doctor returned and began to explain what he saw in the ultrasound.

There are some things I really appreciate about having a German doctor.  This day, I was grateful for his inability to know how to “sugar coat” things in English.  He knew only enough English to tell me the facts and nothing more.  The doctor explained to me that my baby had a layer of fluid built up under the skin, surrounding the entire body and that the intestines were growing into the umbilical cord.  Both of these key indicators that the baby had a genetic disorder.  Which disorder, he was unsure of but needed to have further testing done to give a proper diagnosis.

The Chorionic Villis Sampling was scheduled for Tuesday.  Similar to an amniocentesis  this sampling tests the genetic make up of the tissue around the baby, which is the same as the baby.   It would tell us which genetic disorder the baby had.

I’ve had surgery before, I’ve broken bones, I’ve been in car accidents… but the pain this test caused me was like nothing I’d ever felt.  The needle into my uterus felt like it was just prodding into my soul, ripping my heart out at the same time.  This test was going to tell us the fate of our child… and I was scared and sad.  So very sad.

The results of the test came in on Friday.  The doctor confirmed what he suspected, our child had a genetic disorder called Trisomy 18. What this meant is that on the babies 18th chromosome, instead of two pairs of DNA, there were three.  This disorder causes all kinds of physical disabilities including a shortened life span.  Most don’t make it to birth and those that do die with in days.

Wow.  This was a lot to take it.  I mean, we’d researched the possibilities of what genetic disorder it could have been… but Trisomy 18 was just about the worst one possible.  Our baby was going to die.  Die sooner than any baby should die.  How in the world was I going to deal with this?

Our first decision was an easy one.  When the doctor asked how we wanted to proceed… either abortion or let the baby live as long as possible… we knew right away we wanted to give our baby a chance at life.  However short or long that would be… she deserved a chance to live.  So, we began planning what steps we’d need to take to get the best medical care possible for our child and a move back to the USA was starting to take place.

Doctors appointments were made for 5 hours away at Landstuhl Medical Center… the closest American doctor and actually the only place in Europe, Asia and Africa that had a genetic specialist, a visit to the Chaplain and we gathered the necessary paperwork for a move back home.  The puzzle pieces were moving and things were looking hopeful that we’d get our baby the best care possible.

We were holding on to the hope that our baby would make it to birth.  That we’d be able to hold her, touch her, tell her how much we loved her.  Oh…. did I mention that the genetic test also told us she was a girl?  So yes!! A girl! And we named her Cora Marie!   Through all the sadness, my husband and I truly believed Cora would beat all the odds and she’d be in that small percentage of babies who make it to birth and we’d be able to meet her! It really was the only way we kept our sanity, day to day…. the only way we could remain happy.

And we held on to that hope until Thursday of this past week.  Thursday, everything changed.  I woke up early in the morning and found blood after going to the bathroom.  I wanted to ignore it, but I couldn’t.  I started to worry.   I hoped that maybe it was just nothing… that’d it would go away.  But… it didn’t.  By early evening there was more blood… enough not to ignore.  So, my husband took me to the Emergency Room.

We were seen by a doctor who actually helped deliver Matthew back in March.  It was nice to see a familiar face.  She did an ultrasound to see how things were with the baby.  Immediately, I could tell something was wrong.  Cora wasn’t moving, she laid there in my belly so still, no movement at all.  And then, when the doctor moved the image to her chest area… there it was… no heartbeat.  And I knew… she was gone.   The doctor confirmed with a few more tests and measurements on the screen and then told us what we were seeing… no heartbeat and no bloodflow… our baby had died.

Wow… this was not what I wanted, expected or ever dreamed of happening.  It had already been such a stressful and emotionally charged 2 weeks… I just thought I’d have more time before I had to deal with this part.  I really just thought I’d have more time.

Now what? I asked the doctor.  Another shock came… I had to deliver my baby.  HUH? WHAT?  Yes… she was too big for the doctors to remove with a D&C and too small for a C-section removal.  I had to let my body deliver her naturally.  I was to stay overnight, see if my body would start the process on my own and if not, they’d give me some medication to help things along.

The next morning, nothing had happened so the doctors gave me that medicine.  It wasn’t until the second dose later that afternoon that I really felt things happening, changing, progressing.  My uterus was contracting and I was in so much pain… none of the pain killers the doctors had me on all day were working anymore.  We called the nurse in to let her know of the pain I was in and she said ok, left the room and wasn’t to be seen again.

As I was trying to get myself comfortable to help ease the pain, I got on my knees with my head on my pillow on my bed.  This seemed to be the only position I could get any relief.  And then… it happened.  My water broke.  With my first two kids, I had never experienced this sensation.  It was like a balloon burst between my legs and water spilled out everywhere.  I rushed to the bathroom to sit on the wheelchair toilet they had put in my room to collect fluids in situations just like this.  The remaining fluid rushed out and my contractions began to ease.   We called the nurse again, told her my water broke… and again she disappeared.

With no clue for what I should do next, I laid down on my bed and tried to rest.  My husband stroked my forehead and I fell asleep.  The first sleep I had gotten since I’d been at the hospital.

What happens next… it maybe be hard for you to read.  It’s graphic and upsetting.  So please, skip ahead as it may be difficult to get through.

As I lay in bed, trying to sleep, I am awakened by more fluid coming out of me.  I head back to the bathroom wheelchair toilet and sit there.  Still, no nurse or doctor had come to check on me or help me.  By this point, it had been about 20 minutes since my water broke.

Without warning from my body, I feel something warm slip out of me.  Not certain of what it was… I thought maybe a blood clot, I asked my husband to look.  I sat forward and he looked behind me.  His words still haunt me… It’s Cora, he said.  My hand covered my open mouth and I sat there in shock.  My baby was dangling from me.  I had just delivered her in a toilet.  I sent my husband outside to get a nurse, anyone to help… but no one came.  For 10 more minutes, I sat there.  What was I to do?  My baby was hanging from me and all I could do was sit there.  I held my husbands hand and we cried.  Cried for my baby, cried for us.  Cried.

Finally, the doctor arrived and he looks at me like… What? What’s going on?  I tell him… THE BABY CAME OUT!  She’s hanging there!!! He instructs me to get up and move to the bed.  The nurse holds Cora between my legs and I waddle to the bed.  I sit down, the doctor cuts the umbilical cord and lays my baby down on a feminine pad.  (This didn’t bother me until later…. but really, a pad?  He couldn’t find a blanket or towel or something?!!)  They left the room and gave us some time with our daughter.

She was so tiny.  Only 2 inches long.  Her bones had not developed yet, but her body was forming.  Head, body, arms, legs…. even little toes and fingers, knees too.  She had eyes, nose and a mouth too.  She was so tiny.  She was beautiful.

I held Cora and I told her how much I loved her, how sorry I was that she didn’t get to live longer… but that she was going to join my Mom in Heaven.  Grandma Nancy was waiting for her… I told Cora that Grandma was going to hold her, snuggle with her, sing to her and take care of her until we got to Heaven to be with her.

And that was it… 10 minutes with my daughter.

The nurses took me to the operating room and a D&C was performed to clean out my uterus and ensure everything was okay.  An hour after that procedure, I was heading home.

The following day was the most emotional for me.  I was pregnant, delivered a baby in a toilet and then came home… with no baby.   I wanted her so badly.  I wanted Cora in my life.  I wanted to hold her.  Love her.  Raise her.  I wanted for Matty to be a big brother to her.  For Emily to teach her everything she knew about what it meant to be a girl, a teenager.  But… I was never going to have any of that.  She was gone.  I was lost.  I cried most of the day.  I needed to release it all.

Last night, I had a dream… Cora came to me.  She looked to be about two months old.  Big eyes like Matty but they were brown like Emily’s and she had a head full of dark brown straight hair.  She looked healthy, happy and she gave me a look… a look so deep into my soul and she told me… Mommy, I’m okay.  I made it to Heaven and I’m with Grandma and everything is going to be okay.  I love you Mommy.

And I instantly felt peace.

See, a few years ago when my Mom died… she came to me in a dream a few days after she died too.  She told me something similar, that she had made it to Heaven and that everything was going to be okay.   I also, felt at peace with her passing.

Today, three days after I said goodbye to Cora… I am at peace.  I am still sad, I will always miss her.  But I feel peace.  I know she is in Heaven and I know that everything will be okay.

My husband and I also decided to get matching tattoos today to have something tangible to remember Cora by.  I didn’t have anything with her name on it, no blanket she laid in, no clothes she wore… so I thought a tatoo was fitting.  I got her name on my left wrist and Dave got the day she went to Heaven on his right wrist.  That way, everytime we hold hands… Cora will be there.

And I feel I need to take a moment to thank my husband.  Dave… there isn’t another person in this world that I would have wanted to experience all of this with.  You are the love of my life and I am so thankful to have your love through all of this.  This was the hardest thing I’ve ever done and having you with me made it somewhat more bearable.  Thank you Dave for loving me.  Thank you for loving Cora.  Thank you for holding me as I cried.  Thank you. Thank you. Thank you.

During that 24 hours at the hospital, I was lucky enough to have two amazing friends step up and help out.  My friend Chrissy offered me emotional and moral support and my friend Chasity watched my kids for me.  And as the Facebook messages, text messages and emails poured in from friends near and far… it was these two ladies who really held my life together for me as I felt as it was all falling apart.

Chasity, Chrissy – I will forever be thankful what you did for me those days.  You held my family in your hands and you never let us fall.  You loved us, cared for us… and I can’t say it enough how grateful I am to have you in my life.  I love you!!!

So today, I baked some bread for them.  I simply call this bread “Thank You Bread”.  I’ve never made it before, but this recipe was derived from an applesauce bread my Dad makes every Christmas.  I just kicked it up a notch!

If you have sometone you need to say Thank you to, consider this bread and think of Cora for me! :)

Thank You Bread

3 loaves

Ingredients

  • 11 Tbsp unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 4 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 3 Tbsp dark chocolate cocoa powder
  • 3 cups unsweetened applesauce
  • 1 2/3 cup cinnamon chips (1 10oz bag)
  • 1 cup semi-sweet chocolate chips
  • 1 cup raisins

Instructions

  1. Preheat oven to 375 F degrees. Grease and flour 3 9x5x3 loaf pans. I also lined the bottoms with parchment paper.
  2. Cream together the butter and sugars. Add the eggs and vanilla and beat on high for 4-5 minutes. Make sure to scrape the sides of the bowl to make sure everything is incorporated.
  3. While that's beating, sift together the flour, cinnamon, nutmeg, baking soda, salt, and cocoa.
  4. Add the flour to the creamed mixture in three parts. Between each part, add half the applesauce.
  5. Fold in the cinnamon chips, chocolate chips and raisins.
  6. Scrape the sides of the bowl and mix 10 more strokes to ensure the batter is fully incorporated.
  7. Divide the batter into the three pans evenly.
  8. Bake for 40-50 minutes or until a toothpick comes out clean.
  9. Cool in pans for 20 minutes then remove to a wire rack to cool completely.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/11/thank-you-bread-and-a-story-about-cora/

One day at a time… that’s how I’m getting through this.  Great friends, an amazing husband… and one day at a time.

 

 

 

 

 

 

Crown Royal Cupcakes

I am in love with my chocolate cake recipe.  It is so versatile.  I mean seriously.   I’ve made this chocolate cake so may different ways now… It’s gone mocha/coffee, dark chocolate, Guinness, cream, and now Crown Royal Reserve.  I love the fact that just replacing this one ingredient, substituting just this one aspect of the cake can change the flavor so drastically.  It’s amazing!

The cupcakes I made today are full of Crown Royal Reserve flavor.  The aroma of the batter was extremely intense and tasted so incredibly delicious.  The whiskey flavor was strong, but not over powering.   It was perfection.

Inside these cupcakes is a spiced chocolate cream I had left over from the pumpkin spice cupcakes I made last week.  I just whipped it up until it was smooth, added a tablespoon of Crown Royal to it and it was silky, smooth and perfect to fill these cupcakes with.

Topping these cupcakes is a cream cheese frosting with nothing but Crown Royal Reserve as the flavoring garnished with a dollop of the same chocolate cream as in the middle of the cake.

My neighbor got to sample one of the “rejects” as I call them and she said it was delish!  (I usually don’t even eat a whole cupcake when I make them for clients.  lol  I’ve made these types of cupcakes so many times that I know what it all tastes like already! I’d be 325lbs again if I ate a cupcake everytime I made them haha)

Enjoy!

Crown Royal Reserve Cupcakes

Yield: 2 dozen cupcakes

Crown Royal infused dark chocolate cake filled with spiced dark chocolate cream topped with Crown Royal frosting. Perfect for the CR lover in your life!

Ingredients

    Crown Royal Cupcakes
  • 3/4 cup Crown Royal
  • 1 cup unsalted butter
  • 3/4 cup dark chocolate cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup sour cream
  • 2 eggs
  • 1/4 cup milk
  • Dark Chocolate Cream for the filling
  • Recipe can be found here!
  • NOTE: You'll only need about half of what the recipe makes, so save the rest for later or only make half
  • 1 Tbsp heavy cream
  • Crown Royal Frosting
  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 lbs powdered sugar
  • 1/4 tsp salt
  • 1/4 cup + 1 Tbsp Crown Royal (more if you want a thinner frosting)

Instructions

    Crown Royal Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium sauce pan, melt the butter over medium heat.
  3. Once melted, add the Crown Royal and cocoa powder and whisk until smooth. Bring just to a boil then remove from the heat to cool slightly.
  4. While cooling, whisk together the eggs, sour cream and milk in a medium bowl.
  5. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  6. Slowly pour 2-3 Tbsp of the chocolate mixture into the egg mixture and whisk until smooth. Pour the rest in and whisk until combined.
  7. Make a well in the flour and pour in the wet mix. Whisk until smooth.
  8. Fill cupcake liners 3/4 full. Bake for about 18 minutes or until a toothpick comes out clean.
  9. Allow to cool in pan for 5 minutes before removing to wire rack to cool completely.
  10. Dark Chocolate Cream
  11. Using about half of the frosting from the this recipe, add 1 Tbsp of heavy cream.
  12. Using the whisk attachment on your stand mixer, whip frosting until light and fluffy.
  13. Core each cupcake and fill with the chocolate cream.
  14. Crown Royal Frosting
  15. In the bowl of your stand mixer, cream together the butter and cream cheese.
  16. Add the powdered sugar and beat on high until smooth. If it becomes too thick to mix, add the Crown Royal to loosen up.
  17. Mix in the salt and beat on high for 3-4 minutes.
  18. Pipe frosting onto cupcakes and top with a dollop of the dark chocolate cream to garnish.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/10/crown-royal-cupcakes/

 

Dark Chocolate Pumpkin Spice Cupcakes and an Owl Tutorial

The winds are blowing, the leaves are rustling around the streets and the rain is falling from the grey skies.  Fall is upon us here in Bavaria!

And what is better for Fall than another pumpkin recipe! This cupcake is a one bowl batter that tastes just like pumpkin pie! Because I wanted to decorate these with owls, I had to top them with a chocolate frosting.  Instead of my favorite chocolate fudge frosting that calls for melted butter and baking chocolate, I used a basic chocolate buttercream which used cocoa powder.  I needed something that I could easily pipe and spread and my chocolate fudge recipe can get a bit thick.  This buttercream worked perfectly!

I know these cute owls on top have been floating around the internet, but I just had to give them a try!  Especially since I kind of have this fascination with owls.  (Our son Matthew, now 7 months old, well his baby theme is owls!) Below the recipe, you’ll find a full tutorial on how I made them!

Enjoy!

Dark Chocolate Pumpkin Spice Cupcakes

51

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 2 hours

Yield: 12-16 cupcakes

Cupcakes that taste like pumpkin pie topped with a spicy chocolate buttercream! Nothing better!

Ingredients

    Pumpkin Spice Cupcakes
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
  • Dark Chocolate Cinnamon Frosting
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup Hershey's Dark Chocolate cocoa
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1lb powdered sugar, sifted
  • 1/2 cup heavy cream
  • pinch of salt

Instructions

    Pumpkin Spice Cupcakes
  1. Preheat oven to 350 F degrees and line cupcake pan with liners.
  2. In a medium bowl, melt the butter in your microwave.
  3. Whisk in the sugars, eggs, vanilla and pumpkin puree.
  4. Sift the dry ingredients onto the pumpkin mixture and whisk until just combined. It will still be lumpy at this point.
  5. Add the milk and whisk until smooth.
  6. Fill cupcake liners 3/4 full. NOTE: Don't be afraid to fill these liners full! These cupcakes do better with more batter in the cups and puff up nicely!
  7. Bake 16-18 minutes or until a toothpick comes out clean.
  8. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  9. Dark Chocolate Cinnamon Frosting
  10. Cream together the butter, cocoa, cinnamon and vanilla.
  11. One cup at a time, add the sugar and beat on high until smooth.
  12. With the mixer on low, slowly add the heavy cream until you reach your desired consistency. NOTE: If you're just going to basically frost your cupcakes, you'll want the frosting stiff enough to pipe onto your cupcakes. If you're making the owls, make it a little looser so that you can easily decorate your owls.
  13. Mix on high for 4-5 minutes or until fluffy.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/10/dark-chocolate-pumpkin-spice-cupcakes-and-an-owl-tutorial/

Owl Cupcake Tutorial

Supplies:

  • 1 package OREO cookies
  • 1 box Junior Mints candy
  • 1 box Reese’s Pieces candy
  • Frosting (recipe above)
  • Spatula or knife

Directions:

  1. Prepare the OREO cookies by separating one cookie layer from the cream center, leaving the center in tact.
  2. Pipe a drop of frosting onto each cream center and place a Junior Mint candy on top.  This will create the eyes for the owl.
  3. Separate out the orange Reese’s Pieces candies and set aside.
  4. Using the spatula or knife, frost cupcake creating a flat surface.  At the top of the cupcake, make two little points with the frosting for the owl ears.
  5. Place two eyes on the cupcake, making sure to leave room for the beak and not to cover the ears.
  6. Place an orange candy under and between the eyes for the beak.

 

The Best Chocolate Cake You’ll Ever Eat

Or… at least the best chocolate cake I’ll ever eat!!!

I crave my chocolate cake.  I mean, I think about it every day.   Dream about it.  Drool about it.  Everyone who ever needs a cake recipe, I tell them to use this one.  It’s by far the BEST chocolate cake I’ve ever made.  The best part of it… it’s so incredibly simple to make.  It takes just a few minutes to put together and you don’t even need a mixer.  Two bowls, sauce pan and a whisk.

I’ve made this recipe so many times that I have it memorized.  Which is saying a lot for me because I don’t have ANY other recipes of mine memorized.  I always have to bring the tablet to the kitchen and look up the recipe on my blog.

Because this cake is just for me… I’m not decorating it fancy or doing anything special with it.  I am just baking it in a 9×13 pan and frosting it with my favorite chocolate fudge frosting (recipe from my Mamma) and garnishing with simple sprinkles.  I’m pretty sure my daughter and I will finish off a big slice tonight with a giant glass of milk and the rest will be gone by the weekend.  Hmmm, maybe I’ll even invite my neighbors over for a slice.  Maybe not.

This cake… this is the cake that you make when you want chocolate.  When you just need a fix of that rich decadence that is chocolate but you don’t want a candy bar or cookies and you definitely don’t want to spend 100 hours in the kitchen making something.  This is the chocolate cake you make when you know you want to eat it straight from the pan with a fork.

This is…

The Best Chocolate Cake You’ll Ever Eat!

The Best Chocolate Cake You’ll Ever Eat

51

Total Time: 2 hours, 30 minutes

Yield: 1 9x13 cake

In my world, a quarter of the cake! hehe

The moist delicious chocolate cake you'll ever eat!

Ingredients

    Chocolate Cake
  • 1/2 cup unsalted butter
  • 3/4 cup strong brewed coffee
  • 1/2 cup dark chocolate cocoa powder
  • 1 tsp vanilla extract
  • 1 Tbsp espresso powder
  • 1 cup flour
  • 1 cup sugar
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup sour cream
  • Chocolate Fudge Frosting
  • ½ cup unsalted butter, room temperature
  • 4 1oz squares baking chocolate
  • 1 lb sifted powdered sugar
  • 1 tsp vanilla
  • ½ cup whipping cream

Instructions

    Chocolate Cake
  1. Preheat oven to 350 F degrees. Grease and flour 9x13 pan. I also lined mine with parchment paper.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Pour the batter into the prepared baking pan.
  7. Bake 18-20 minutes or until a toothpick comes out clean. Cool in pan completely before frosting.
  8. Chocolate Fudge Frosting
  9. Once the cake has cooled completely, prepare the frosting.
  10. Sift sugar into the bowl of an electric mixer with a paddle attachment.
  11. In a double boiler, melt the butter and chocolate together. Stir in the vanilla.
  12. With the mixer on low, slowly pour the chocolate into the powdered sugar. The frosting will be very thick and hard to mix.
  13. Add the whipping cream and beat until smooth. You may not need all the whipping cream, so add it slowly.
  14. As the frosting cools it will thicken so spread over cooled cake immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/09/the-best-chocolate-cake-youll-ever-eat/

Chocolate Nutter Butter Cupcakes

I wasn’t going to write up a blog post for these cupcakes, but they came out really awesome looking, so here it is.  I had a request for my Tagalong Cucpakes, which was easy enough… but because Girl Scout cookies aren’t exactly in season right now, I wanted to top the cupcakes with another cookie, equally as delicious as a Tagalong.  I thought that Keebler made a cookie that was similar to the Tagalong, but of course the commissary here in Germany didn’t sell them.   So while paroozing the cookie isle at the store, I came across the Nutter Butters and thought they would be perfect!

I decided to jazz them up a bit (Wait, how old am I? Did I just say “jazz them up?” hahaha) by dipping them in chocolate and nuts.  I thought that made for a very dramatic effect on the top of these cupcakes!

I used the same recipe for the Nutter Butter cupcakes that I used for the Tagalong cupcakes… so you can find that recipe HERE.  I did make a few changes though…

  • I used 1 1/2 sticks of butter in the chocolate buttercream instead of just 1 stick.
  • I used Hershey’s Special Dark chocolate cocoa powder in the buttercream instead of regular chocolate and cut it back to about 1/2 a cup.
  • Not only did I fill all the cupcakes, but I piped a layer of peanut butter on top of every cupcake before frosting with the chocolate buttercream.
  • Topped each cupcake with a Nutter Butter cookie dipped in melted chocolate and chopped nuts.

Pumpkin Chocolate Chip Bread

It’s definitely pumpkin time!  The grocery stores have started stocking fresh pumpkins and the shelves of canned pumpkin puree are always empty! (Luckily, I got a few cans before it was all gone!)

My first pumpkin recipe of the season is this bright orange pumpkin bread!  When I first saw the picture of this bread on Fever Avenue I loved how truly orange the bread was.  You could really tell it was a pumpkin flavored bread!  And those chocolate chips just looked to gooey and melty and delicious!  Now, the only problem… the recipe on Fever Avenue wasn’t in cups and tsp, it was in grams.  Ugh.

So I set out to convert the recipe to something I could bake with… and I think it’s a success!  The bread is full of pumpkin flavor and when eaten warm…. oh that chocolate gooeyness is TO DIE FOR!

Pumpkin Chocolate Chip Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: 1 loaf of bread

Ingredients

  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • 3 eggs
  • 1/4 cup sour cream
  • 3/4 cup vegetable oil
  • 1 2/3 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup + 1/4 cup chocolate chips, divided
  • powdered sugar, to garnish

Instructions

  1. Preheat oven to 350 F degrees. Grease & flour loaf pan. (I also lined mine with parchment paper.)
  2. In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
  3. In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
  4. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
  5. Fold in 1 cup of chocolate chips.
  6. Pour into prepared loaf pan. Sprinkle 1/4 cup chocolate chips on top.
  7. Bake 60-75 minutes or until a toothpick comes out clean.
  8. Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.
  9. Dust top with powdered sugar to garnish.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/09/pumpkin-chocolate-chip-bread/

 

Caramel Apple Milky Way Cupcakes

The Fall season is right around the corner and all the yummy seasonal candies are out in the stores already!  I posted a link to my Fall Recipe Round-Up that I put together last year and I’ll be adding all of this year’s recipes to it as I make them.  This cupcake is the first one of the season!

I saw a bag of new mini Milky Way candy bars at the PX last week… Caramel Apple in flavor.  Interesting… very interesting, I thought.  But once I popped one in my mouth, the combination of smooth caramel and the apple flavored nougat all covered in chocolate I knew I needed to make a cupcake!

So, I took my favorite chocolate cake recipe for the cupcake, filled with the chopped apples covered in caramel sauce and topped it with a caramel buttercream, caramel drizzle and a Caramel Apple Milky Way bar.  I’ve done some apple cupcakes in the past, but none with a chocolate base…. GENIUS I tell you!!  DELICIOUS even more!

So… run to Target and find a bag of these and make these cupcakes!  Perfect transition into Fall flavors!

Caramel Apple Milky Way Cupcakes

51

Yield: 12-16 cupcakes

Perfect cupcake to transition into Fall! Chocolate cake filled with caramel apples topped with caramel buttercream, caramel sauce and a Caramel Apple Milky Way bar!

Ingredients

    Chocolate Cupcakes
  • 3/4 cup strong coffee
  • 1/2 cup unsalted butter
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup sour cream
  • Caramel Apple Filling
  • 2 Gala apples (or your favorite), diced/chopped
  • 1/4 cup brown sugar, loose
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 4 Tbsp unsalted butter
  • juice of 1/2 lemon (optional - I didn't have any time time, but I really recommend it if you have it!)
  • 1 Tbsp flour
  • Caramel Buttercream
  • 1 cup unsalted butter, room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1.5lbs powdered sugar
  • 2-3 Tbsp heavy cream
  • 1 tsp vanilla
  • 3-4 Tbsp caramel syrup (I used Smuckers)
  • Garnish
  • Caramel syrup
  • Caramel Apple Milky Way bars, halved

Instructions

    Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, baking soda and salt.
  3. In a medium bowl, whisk together the egg and sour cream.
  4. In a small sauce pan, melt the butter on medium-low heat. Add the coffee, cocoa and vanilla and whisk together. Cook for 2 minutes until cocoa has melted and you have a smooth consistency.
  5. Slowly pour a few tablespoons of the chocolate mixture into the egg/sour cream and whisk until combined. You're tempering the egg with this step. Add the remaining chocolate and whisk until combined.
  6. Make a well in the flour mixture and pour in the wet. Whisk together until smooth, about 2 minutes.
  7. Pour batter into cupcake liners 3/4 full. Bake about 17 minutes or until a toothpick comes out clean.
  8. Cool completely on a wire rack.
  9. Use an apple corer or core out the center of each cupcake.
  10. Caramel Apple Filling
  11. In a large frying pan, melt the butter.
  12. Add the apples, sugars, cinnamon and lemon. Mix until combine and the sugar is completely melted. Cook for 3-4 minutes on medium heat until bubbly, stirring constantly. You don't want it to burn, but you want the apples to get semi-soft, but not mushy.
  13. Add the flour and mix until the sauce on the apples thicken.
  14. Remove from heat, transfer to a glass bowl and allow to cool completely.
  15. Fill each cored cupcake with the apple filling.
  16. Caramel Buttercream
  17. Cream together the butter and brown sugar until smooth.
  18. Add the powdered sugar, vanilla and heavy cream and beat until smooth. Scrape the sides and bottom of bowl to make sure everything is incorporated.
  19. Add the caramel sauce until you reach your desired consistency. Beat on high for 3-4 minutes.
  20. Top each cupcake with a swirl of buttercream.
  21. Garnish with with a drizzle of caramel sauce and the halved Milky Way bars.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/09/caramel-apple-milky-way-cupcakes/

Chocolate Cupcakes with Biscoff Milka Cream Cheese Frosting

Ok.  I’ll have to admit.  Before today I had never tasted a Biscoff cookie.  I’d seem them at the German restaurants and in the stores but had never tasted one.  To be honest, I didn’t even really know what flavor to even expect.  But today, once I actually tried one I realized what the obsession with Biscoff is.  Caramel.   Yup.  These cookies taste like caramel!!  NO WONDER!

I looked all over the internet for someone else who had made a Biscoff cupcake and I really wasn’t impressed with what I had found.  None incorporated the cookie into the batter, just the spread and none of them had the appearance I was looking to achieve.  So, I set out to make a recipe of my own.

Peanut butter is a lot like Biscoff spread in texture and consistency, so I researched peanut butter cake recipes.  I found this recipe for Peanut Butter Cake by Paula Deen that called for crushed graham crackers in the cake and thought that could be easily substituted for crushed Biscoff cookies and the peanut.  So I made it the batter, altered the sugar to include some brown sugar, substituted Biscoff for the peanut butter and crushed Biscoff cookies for the graham crackers.  The recipe FAILED miserably.  I think there was too much leavening (baking powder) in this recipe and the cupcakes all sank like the Titanic.

I seriously hate it when recipes fail.  I mean REALLY hate it.  It feels like such a waste of ingredients and like I should of known better or something.  Seems like lately I’ve just had too many epic fails with recipes.  (Most of those I don’t even mention on the blog or Facebook, btw.)

Well… I had about 2/3 cup of Biscoff spread left and decided to try again, but this time I’d make my chocolate cupcakes and top it with Biscoff buttercream.  I bought Milka chocolate cream cheese at the German store and thought that’d pair well with the Biscoff in the buttercream.  Damn.  This buttercream is so good…  definitely glad I decided to go with the chocolate cake though…. pairs perfectly with it!!

I created cute little tags and attached them to these cups with some ribbon and gave a cupcake to each of Emily’s 7th grade teachers at her Open House last night.  They were all very shocked and surprised and loved them!! I’m pretty sure that Emily’s teachers will be getting treats from me until she graduates from college!!

Chocolate Cupcakes with Biscoff Milka Cream Cheese Frosting

Yield: At least 12 cupcakes

Decadent chocolate cake topped with a smooth frosting bursting with Biscoff flavor!

Ingredients

    Chocolate Cupcakes
  • 1 cup flour
  • 1/2 cup dark chocolate cocoa powder
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp espresso powder (optional)
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 tsp vanilla
  • 3/4 cup hot water
  • Biscoff Milka Cream Cheese Frosting
  • 1 package Philadelphia Cream Cheese with Milka
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup Biscoff spread
  • 1lb powdered sugar
  • 2 tsp vanilla
  • 2 Tbsp heavy cream
  • crushed Biscoff cookies (for garnish)

Instructions

    Chocolate Cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pan with 12 liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
  3. In a small bowl, whisk together the oil, egg and vanilla.
  4. Make a well in the center of the flour mixture and pour in the oil mixture. Whisk until you can't anymore.
  5. Add the hot water and whisk until smooth.
  6. Fill liners 2/3 full with batter. Bake about 16-18 minutes or until a toothpic comes out clean.
  7. Cool completely before frosting.
  8. Biscoff Milka Cream Cheese Frosting
  9. Cream together the cream cheese, butter and Biscoff spread. Scrape the sides of the bowl.
  10. Add the sugar, vanilla and heavy cream. Mix until combined and crape the sides of the bowl again.
  11. Beat on high for 4-5 minutes or until light and fluffy.
  12. Pipe a swirl of frosting onto each cupcake and rim the sides with crushed cookies.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/09/chocolate-cupcakes-with-biscoff-milka-cream-cheese-frosting/

 

 

Chocolate Raspberry Ombre Petal Cake

Since I’ve been on a cake kick lately, I’ve been daydreaming non stop about what flavor to make next.   I’ve been craving my favorite chocolate cake recipe and my fridge is fully stocked with raspberries so I knew I had to incorporate them into this cake.  Next week I’m baking a cake for a birthday and thought today’s cake would be the perfect opportunity to practice a new decorating technique before I have to make the birthday cake!

I really took my time putting this cake together.  I started it about 11am and finished it around dinner time.  The most time consuming part was the frosting, not making the frosting, but decorating with the frosting. The cake itself only requires 2 bowls and a small pot, no mixer required.

Ombre is a style of decorating where you use several shades of the same color to frost your cake, beginning with the darkest and continue with lighter and lighter shades of your color until it becomes white.  This cake being raspberry, I figured pink would be the best choice.  I used Wilton Gel color pink, separated my frosting into four parts, thentinted my frosting three shades of pink and left one white.

The Petal Technique uses a round tip on your piping bag and a small spatula to create the effect.  It’s a simple process, just very time consuming.

Since I’d never made a cake like this before, I did my homework and read several blogs about how to successfully create these looks on a cake.  My favorite was from The Hungry Housewife.  She posted a tutorial on her blog that demonstrated both the ombre and petal effect to decorate a cake.  So, I watched this video, prepped my frosting and got to work!

I’m not going to include my step by step on how I decorated the cake, I’m going to let you read what The Hungry Housewife wrote… why reinvent the wheel.  But, I will give you the recipe for the cake I made and the raspberry filling.

Let’s talk about the cake for a second…

Dark chocolate, rich, dense and moist.  This is my FAVORITE chocolate cake recipe OF ALL TIME.  Yah, it’s that good.  And like I said before, no mixer required to make this cake… which makes it even better.  I’ve used this recipe for cupcakes before, but I’d never transitioned it into a cake, but it preformed wonderfully in cake pans!

Raspberry filling… nothing better next to chocolate than this raspberry filling.  Can I tell you a secret?  Last night, after the cake was finished, I spooned this raspberry filling onto extra pieces of chocolate cake and shoveled it into my mouth.  Actually, I made raspberry sandwiches with it… two pieces of cake filled with raspberry.  Decadent.  Heavenly.

A few things I realized during this cake that will make your cake making process a lot easier…

  1. PLAN AHEAD!  Decide what colors you want to use, what cake flavors you want to use and go over all your recipes and tutorials before you begin.  Be thorough so there are no surprises.
  2. Make sure you have all your tools ready.  You really want to have enough bags with the same tip prepared and ready to go when you start piping.  It will make this process 100x easier.
  3. Go slow.  Take your time.  Don’t rush it.  I know I get excited making new things and sometimes rush… but really, take your time.  Breathe and enjoy the process!

I really hope you try this cake for your next special occasion.  Your friends will be super impressed.  I’m even impressed with myself.  :)

 

Chocolate Raspberry Cake

Ingredients

    Chocolate Cake
  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • Raspberry Filling
  • 4 cups fresh raspberries
  • 3 Tbsp butter
  • 1/2 cup sugar
  • juice of a lime
  • 2 Tbsp corn starch
  • pinch of salt
  • Vanilla Buttercream for filling
  • 1/2 cup unsalted butter, room temperature
  • 1-2 Tbsp cream cheese, room temperature
  • 1lb powdered sugar
  • 2 tsp vanilla
  • vanilla bean - split the bean and scrape seeds from one half of bean
  • 1/8 tsp salt
  • 2-3 Tbsp milk
  • Vanilla Buttercream for icing
  • 1 cup unsalted butter, room temperature
  • 3 Tbsp cream cheese, room temperature
  • 1 cup shortening
  • 2 1/2 lbs powdered sugar (about 10 cups)
  • 2 Tbsp vanilla
  • seeds of 1 1/2 vanilla beans
  • 1/4-1/2 cup milk
  • Wilton Food Coloring Gel - Pink

Instructions

    Dark Chocolate Cake
  1. Preheat oven to 350 F degrees. Grease and flour 4 8in cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the 4 prepared pans. Each pan should get about 1 1/2 heaping cups of batter.
  7. Bake 23-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  8. Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.
  9. Raspberry Filling
  10. In a large pan, melt the butter.
  11. Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
  12. Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
  13. Stir in the salt.
  14. Remove from heat and allow to cool completely before filling cake.
  15. Buttercream (you'll use the same method to make both buttercreams)
  16. In the bowl of your stand mixer, cream together the butter and cream cheese (shortening too if you're making the bc for the outside of the cake).
  17. One cup at a time, add the powdered sugar and mix until smooth.
  18. Mix in the vanilla extract, vanilla bean seeds and salt.
  19. Add enough milk until you reach your desired consistency. Mix on high for about 5 minutes.
  20. To color the frosting:
  21. Divide frosting into four bowls. Set one aside that will remain white. Using a toothpick, dab a VERY SMALL amount of the pink dye into one bowl and mix until uniform in color. Use a little bit more color in the next bowl and even more color in the final bowl. The colors should get gradually darker.
  22. To assemble the cake:
  23. Place the first layer of cake on a cake board/cake stand. Using the first batch of buttercream, make a border of frosting on the top of the cake along the edge. This will create a space for the raspberry filling and keep it from oozing out the sides.
  24. Fill the top open space with 1/2 cup of raspberry filling, spreading evenly.
  25. Place the second layer of cake gently on top. Spread a 1/2 inch thick layer of buttercream evenly on top.
  26. Place the third layer of cake on top of the frosting and repeat the process used for the first raspberry layer.
  27. Finally, place the last cake layer on top. Using the remaining frosting to crumb coat the cake.
  28. Freeze cake for 20 minutes before frosting.
  29. Petal Cake Frosting Technique
  30. Visit The Hungry Housewife for a complete petal cake frosting tutorial.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/08/chocolate-raspberry-ombre-petal-cake/

 

 

Peanut Butter & M&M Cookie Dough Filled Cupcakes

Today’s a big day in my little world.  My husband joined a squadron unit last week and tonight is the first FRG meeting for me with his new troop.   If none of that makes sense to you… don’t worry…. I’ll explain.

My husband is in the Army and got moved to a new unit.  Each unit has an FRG or Family Readiness Group which help to create a community among the spouses and families as well as provide important information about training, community events, and deployments.  I’ve always been the FRG Leader in the unit my husband has been in… so this will be a bit of an adjustment for me, not being in charge.  Tonight is the first meeting and I thought I’d make a good impression and bring cupcakes.

(Side note:  I was not in the mood to set up and take fancy photos of these cupcakes… just didn’t have time after I made them, honestly! Had to get to the meeting!  So… you get camera phone/Instagram pictures!)

I’ve made cupcakes similar to these before, so I had a pretty good idea how to make them.  They turned out pretty good… next time though I think I’ll use a cake recipe that’s a little denser… this cake is pretty light and the frosting and cookie dough ball are a bit heavy in comparison.  Cake doesn’t quite hold up to them.  BUT… it’s still darn delicious!

They’re chocolate cake with a peanut butter m&m cookie ball baked inside…. topped with peanut butter cookie dough frosting and more m&m’s.

VERY RICH!  You need a HUGE glass of milk with these cupcakes!

I’m bringing 2 dozen of these cupcakes to the FRG meeting with me tonight.  I hope the ladies enjoy them!!!

Wish me luck!

Peanut Butter & M&M Cookie Dough Filled Cupcakes

51

Prep Time: 1 hour

Cook Time: 18 minutes

Total Time: 2 hours

Yield: 2 dozen cupcakes

Ingredients

    Cookie Dough Balls
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 1/2 tsp milk
  • 1 tsp vanilla
  • pinch of salt
  • 3/4 cup flour
  • 1/2 cup M&M candies
  • Chocolate Cupcakes
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar, NOT packed
  • 2 eggs, room temperature
  • 2 tsp vanilla
  • 1 cup sour cream
  • 1 3/4 cup flour
  • 3/4 cup dark chocolate cocoa powder
  • 1 Tbsp espresso powder (optional)
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • Peanut Butter Cookie Dough Frosting
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup brown sugar, lightly packed
  • 1 cup flour
  • 1 lb powdered sugar
  • 2 tsp vanilla
  • 1/2-3/4 cup heavy cream
  • M&M candies to garnish

Instructions

    Cookie Dough Balls
  1. Cream together the butter and sugars.
  2. Beat in the milk and vanilla until combined.
  3. Add the flour and mix until combined.
  4. Fold in the M&Ms.
  5. Roll into 1 inch balls and place on a piece of wax paper on a cookie sheet.
  6. Freeze at least an hour or until ready to use in cupcakes.
  7. Chocolate Cupcakes
  8. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  9. In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking soda, baking powder and salt.
  10. In the bowl of a stand mixer, mix together the oil, sugars, eggs, vanilla and sour cream until smooth.
  11. Add the flour mixture in three parts, alternating with the milk. Begin and end with the flour. Scrape the sides of the bowl and mix only until combined.
  12. Fill cupcake liners HALF full and push a cookie dough ball into the batter to the bottom of each cup.
  13. Bake for 17-19 minutes or until a toothpick comes out clean.
  14. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
  15. Peanut Butter Cookie Dough Frosting
  16. Cream together the peanut butter and butter.
  17. Add the brown sugar and beat until smooth.
  18. Mix in the flour and vanilla until incorporated.
  19. Add the powdered sugar and mix until combined. NOTE: It will be VERY thick at this point and your mixer may not like you very much. hehe
  20. Add the cream until you reach your desired consistency. I used almost 200ml of cream (about 3/4 cup) and it was a thick, moist mixture, just like dough!
  21. Using a large round tip, pipe a dollop of frosting onto each cupcake. Garnish with three M&M candies.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/08/peanut-butter-mm-cookie-dough-filled-cupcakes/

Dark Chocolate Peanut Butter Cookie Cupcakes

Don’t let these cupcakes fool you.  Yes, that may look like a perfect peanut butter cookie on top of this cupcake… but, it’s not!  It’s frosting!  Can you believe it?  (A big shoutout to Annie’s Eats for inspiring me to make my own version of this cupcake after she posted hers!)

When I made my Dark Chocolate Raspberry Curd cupcakes, I saved about a dozen chocolate cupcakes aside so I could turn them into these beauties.  I spread a whipped dark chocolate ganache on top of each cupcake and then placed a peanut butter cookie on top.  The cookie is actually a scoop of peanut butter frosting formed into a ball, pressed down and embellished with the traditional fork stamping of a peanut butter cookie!  Genius, right?!

My husband doesn’t typically enjoy anything I make with peanut butter, but he ate the entire cookie frosting off this cupcake and left the rest. He said it tasted like peanut butter fudge, which he absolutely loves.

I tasted all the ingredients separately and really, this is one cupcake that all three parts really taste better…. together.  Don’t get me wrong, the cupcake is awesome, the dark chocolate ganache is yummy and the peanut butter cookie frosting is heaven… but all together in one bite….. OUT OF THIS WORLD!

Dark Chocolate Peanut Butter Cookie Cupcakes

41

Total Time: 2 hours

Yield: 12 cupcakes

Ingredients

    Dark Chocolate Cake
  • I used a dozen cupcakes from this recipe.
  • Dark Chocolate Ganache
  • 9oz 100% cacao dark chocolate (or the darkest you can find)
  • 1/2 cup heavy cream (you might need more.... the darker the chocolate, the more cream you'll need)
  • 1 tsp vanilla
  • 1 Tbsp unsalted butter, room temperature
  • Peanut Butter Cookie Frosting
  • 9 Tbsp unsalted butter, room temperature
  • 1½ cups peanut butter
  • 3 cups powdered sugar, sifted
  • 1-2 Tbsp heavy cream
  • pinch of salt

Instructions

    Dark Chocolate Cake
  1. Follow the directions to make the cake in the recipe here
  2. Dark Chocolate Ganache
  3. Chop chocolate into very small pieces and place in the bottom of a glass bowl.
  4. Heat the heavy cream until just boiling/bubbling.
  5. Pour hot cream over the chocolate and let it set for 3-4 minutes without touching or stirring it.
  6. Using a spatula, stir the chocolate and cream together until smooth.
  7. Stir in the butter and vanilla.
  8. If the ganache isn't as smooth as you'd like it... add more warmed cream to the mixture and continue to stir until you get your desired consistency. NOTE: The consistency you're looking for a a smooth, yet thick, spreadable consistency.
  9. Use a wire whisk to whip up the ganache until it's fluffed up a bit. YUM!
  10. Spread a 1/4 inch layer of ganache over each cooled cupcake.
  11. Peanut Butter Cookie Frosting
  12. Cream together the peanut butter and butter in the bowl of an electric mixer.
  13. Add the powdered sugar and mix until incorporated. NOTE: The frosting will be very thick.
  14. Add a 1-2 Tbsp of heavy cream to loosen up the mixture and make it a little smoother. NOTE: You still want the frosting to be thick, so don't add too much cream.
  15. Mix in a pinch of salt to cut back on the sweetness of the sugar. You want the frosting to be full of peanut butter flavor!
  16. Roll a generous tablespoon of dough into a ball and press flat with your hands. Using a fork, press the traditional peanut butter cookie lines into the cookies.
  17. Place a frosting cookie on top of each ganache covered cupcake.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/07/dark-chocolate-peanut-butter-cookie-cupcakes/

Dark Chocolate Raspberry Curd Filled Cupcakes

Dark Chocolate + Raspberry = Heaven

100% Dark Chocolate from a little chocolate shop in Southern Germany + Fresh picked German raspberries turned into raspberry curd = Heaven x1000000!

These cupcakes are probably one of the most decadent, sophisticated cupcakes I’ve ever made.  The intense dark chocolate paired with the tart raspberry curd plus the sweet buttercream are a combination unlike anything I’ve ever had before.

I made the raspberry curd a few days before I made the cupcakes, so it made for really easy assembly.

And the vanilla buttercream is my most favorite recipe for vanilla buttercream EVER! I’ve made it before and it’s become my “go-to” recipe for vanilla.

The chunk of chocolate on top… yeah, that’s a German chocolate.  Raspberry Chocolate.  PERFECT for this cupcake.

Dark Chocolate Raspberry Curd Filled Cupcakes

51

Yield: 2 dozen cupcakes

Decadent, rich, dense chocolate cake filled with fresh, tart raspberry curd topped with sweet vanilla buttercrea.

Ingredients

    Dark Chocolate Cupcakes
  • 1/2 cup strong brewed coffee
  • 1/2 cup heavy cream
  • 1 cup unsalted butter
  • 1/2 cup 100% Edel-Kakao extra brut chocolate cocoa powder (or the darkest cocoa powder you can find)
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup sour cream
  • Vanilla Buttercream
  • 1 cup unsalted butter, room temperature
  • 4 Tbsp cream cheese, room temperature
  • 2 lbs powdered sugar, sifted
  • 1/4-1/2 cup heavy cream infused/steeped with vanilla beans
  • 1 Tbsp vanilla extract
  • 1/8 tsp salt
  • Raspberry Curd
  • Recipe can be found HERE
  • Dark Chocolate
  • Cut dark chocolate into chunks to top each cupcake.

Instructions

    Dark Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium sauce pan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth. Add the heavy cream, brewed coffee and vanilla extract. Heat until just barely simmering. Remove from heat and allow to cool as you prep the other ingredients.
  3. In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  4. In another medium bowl, whisk together the sour cream and eggs.
  5. Slowly pour the slightly cooled chocolate mixture into the egg/sour cream mixture and whisk until smooth. NOTE: DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
  6. Make a well in the middle of the flour mixture. In three parts, add the chocolate mixture to the flour. Whisk until just combined and smooth after each addition. Scrape the sides of the bowl to ensure everything is incorporated. Finally, whisk batter about 20 strokes.
  7. Fill cupcake liners 3/4 full with batter. Bake 17-19 minutes or until a toothpick comes out clean.
  8. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
  9. Vanilla Buttercream
  10. Cream together the butter and cream cheese.
  11. While that is creaming, steep your heavy cream with 1 vanilla bean. To steep: Split the vanilla bean and scrape the seeds and add to the cream. Whisk. Bring the bean/cream to a simmer, remove from heat and cool slightly. Remove the pod.
  12. Add the sugar, one cup at a time, to the butter/cream cheese. Mix on high until smooth.
  13. Add the vanilla extract and beat until incorporated.
  14. Add 1/4-1/2 cup vanilla cream until you get the desired consistency you desire. Beat on high for 3-4 minutes until light and fluffy.
  15. Mix in the pinch of salt.
  16. Assembly
  17. Core the center of each cupcake using an apple corer.
  18. Spoon in raspberry curd into each opening.
  19. Pipe frosting using a Wilton 1M tip onto each cupcake.
  20. Top each cupcake with a chunk of dark chocolate.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/07/dark-chocolate-raspberry-curd-filled-cupcakes/

 

Peanut M&M Brownies

I’m always in the mood to bake.  Especially when I don’t have to dirty up my stand mixer.  Especially when it’s cloudy and rainy outside.  Especially when I have no plans for the day.  Especially when I already have pie and cupcakes in my kitchen.  Especially when I am craving chocolate.  Especially when… oh, uhm…  well… I guess whenever really!

Remember those peanut M&M in German colors I found a few weeks ago at the Edeka here in Germany?  Well, I haven’t gotten around to using them yet… until today.  But hmm… what should I put them in?  While browsing Pinterest, I came across a pretty simple recipe for brownies from Buns in My Oven which I used as my inspiration for these brownies. Fudgey brownies are my weakness, so I was sure I’d love this recipe!

Just a little note on these brownies, they are super sweet and call for a lot of sugar.  If you want them less sweet, I’d cut the sugar by at least 1/2 a cup… maybe more.  Also, they are really super fudgey, so if you want more cake like brownies, use only 2 eggs.

PS… These would be really good minus the M&Ms and add a cup of peanuts.  The crunch and saltyness of the peanuts go really well in these brownies… I found myself wanting more peanut in each bite!

Peanut M&M Brownies

51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 brownies

Ingredients

  • 1 cup *2 sticks) unsalted butter
  • 1 3/4 cups sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup cocoa powder
  • 1 Tbsp vanilla
  • 2 tsp espresso powder

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

  • 4 eggs
  • 1 cup chocolate chunk
  • 1-2 cups Peanut M&Ms, divided

Instructions

  1. Preheat oven to 350 F degrees. Butter a 9x13 baking pan. I also lined the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a medium sauce pan, melt the butter on low-med heat. Whisk in the sugars and cook 1-2 minutes until the sugar has completely dissolved, whisking constantly.
  4. Add the vanilla extract, cocoa powder and espresso powder and whisk until dissolved, about 2 minutes.
  5. Fold the butter/chocolate mixture into the flour mixture until just combined. DO NOT OVER MIX.
  6. Add the eggs and whisk until combined.
  7. Fold in the chocolate chunks & 1 cup of the M&Ms. Use your spatula to scrape the sides and fold a few times to ensure everything is combined.
  8. Spread batter into prepared baking pan.
  9. Use the remaining M&Ms to place on top of the batter. It's always best when you have a few M&Ms showing on top!
  10. Baking 27-33 minutes or until the edges are firm and the center is still a bit soft. Allow to cool in pan before removing to cut and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/06/peanut-mm-brownies/

Chunky Peanut Butter M&M Cookies & Cookie Bites

I don’t know what my obsession with M&Ms is lately, but I seem to be buying out the stock of them in the store and baking EVERYTHING with them.  Maybe it’s because I like how colorful they  make my cookies rather than using chocolate chips…. maybe it’s just cause I love chocolate… or maybe… well who cares, I just love them!

I’m pretty sure a lot of you have seen the chocolate chip cookies that have been floating around Pinterest and the internet that require 36 hours of chilling before baking.  I had often wondered myself what all this chilling really does for a cookie… I have never really tried it with a cookie other than my Chocolate Crinkle Cookies, but reading all these blogs talk about how amazing their cookies were after a prolonged chill… I got to wondering if this would work with other cookie dough recipes?

Peanut butter cookies are similar in ingredients to the chocolate chip cookie, brown sugar, butter, egg, flour, etc etc so I thought it might work.  Plus, everything I’d read about this long chill, the cookies turn out crisp on the edges and chewy in the centers… which is exactly what I wanted for these peanut butter cookies.

So, I’m patient… but I’m not THAT patient.  I didn’t chill these cookies for 36 hours, I made it about 19 hours.  But… I’m thinking that it’s a perfect amount of time because the cookies turned out perfect!! Chewy in the middle, a bit crisp on the edges, golden brown and so good!

Chunky Peanut Butter M&M Cookies & Cookie Bites

Prep Time: 18 hours

Cook Time: 11 minutes

Total Time: 20 hours

Yield: About 32 3in cookies + 24 cookie bites

These peanut butter cookies are the perfect combination of crisp edges with chewy centers with a peanut & M&M in every bite!

Ingredients

  • 2 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

  • 1 cup unsalted butter, slightly soft but still cold
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 3 eggs
  • 1 Tbsp vanilla

  • 1 cup unsalted peanuts, chopped into chunks
  • 1 12.6oz bag of M&M candies

  • 1/2 cup sugar for rolling cookies

Instructions

  1. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Mix in the chopped peanuts and set aside.
  2. In the bowl of an electric mixer, cream together the peanut butter, butter and sugars for 3-4 minutes.
  3. Add the eggs one at a time and vanilla and cream for another 3 minutes. Make sure to scrape the sides of the bowl often to ensure everything is incorporated.
  4. Add the flour mixture in two parts, mixing until just combined.
  5. Fold in the M&Ms using a spatula (NOTE: You can use your mixer for this, but make sure you do it on low so the M&Ms don't break.)
  6. Cover dough and refrigerate overnight or at least 18 hours.
  7. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  8. Roll out 2 inch balls of dough and coat with sugar.
  9. Place balls on cookie sheet 2 inches apart and press down with a fork in a criss-cross pattern until slightly flattened.
  10. Bake for 10-12 minutes or the cookie is slightly golden brown. NOTE: DO NOT over bake these cookies!! You want the middles to seem gooey still! I baked mine exactly 11 minutes, but every oven varies.
  11. Allow to cool on pan for 3-4 minutes before removing to wire rack to cool completely. (Or if you're like me, you'll eat them straight from the oven!)
  12. Keep dough refrigerated between batches so it stays chilled.
  13. Cookie Bites:
  14. Spray lightly the insides of a mini muffin pan with cooking spray.
  15. Place 1in balls of cookie dough into each opening.
  16. Bake at 350 F degrees for 7-9 minutes or until the edges are slightly golden brown.
  17. Allow to cool at least 5 mins in pan. Use a toothpick to pop out each bite. NOTE: If you try to remove the cookie bites too early, they may fall apart. You want to give them enough time to set up before removing.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/05/chunky-peanut-butter-mm-cookies-cookie-bites/

Mocha Mallow Cookies

Last weekend we had a neighborhood BBQ and of course, it’ was my job to bring dessert.  It’ was 80F degrees, so I didn’t want to spend a ton of time in the kitchen baking.  So, I decided to make cookies… but not just any old plain boring cookies would do.

I recently bought a couple containers of the KRAFT Jet-Puffed Mallow Bits.  If you aren’t familiar with these, they are super mini marshmallows, the kind you’d find in your packets of hot chocolate.  And ya know what? They are PERFECT for cookies!  (PS: They’re perfect for topping cupcakes with too!)  I made S’mores cookies a few days ago and today I’m making a Mocha Mallow cookie with these mini bits of heaven!

I started with a recipe that I’ve seen on several blogs from Annie’s Eats to My Baking Addiction and then put my personal spin on them.  I added the mallow bits, reduced the chocolate chips, added espresso powder and vanilla.   Adding the Mallow Bits was my hubby’s idea.  I think he’s a genius.  The original recipes for this cookie also wanted me to make them giant cookies… but I needed to feed a bunch of people, so I decided to make them a bit smaller so the batter would go further.

They turned out pretty darn yummy.

PS… For the I also made M&M Cookie Bars (which you should make too… cause UHM YUMMMM!)

Mocha Mallow Cookies

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: About 4 dozen cookies

Ingredients

  • 1 cup (18 Tbsp) cold, unsalted butter, cubed
  • 1¼ cup sugar
  • 2 large eggs
  • ½ cup cocoa powder
  • 2¼ cups flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 2 tsp espresso powder
  • 1½ cups semi-sweet chocolate chips
  • 1 cup Jet-Puffed Mallow Bits

Instructions

  1. Preheat oven to 350F degrees. Line cookie sheet with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, cocoa, espresso powder, baking powder and salt.
  3. In the bowl of a stand mixer, cream together the cold butter and sugar about 2 minutes.
  4. Add the eggs and vanilla and continue creaming together until light and fluffy, about 3-4 minutes.
  5. Add the flour mixture and mix on low until just combined.
  6. Add the chocolate chips and Mallow Bits and mix on low until incorporated. NOTE: Dough will be thick and you may need to incorporate the chips and bits by hand.
  7. Drop 1 1/2 inch semi-flat mounds onto a cookie sheet and bake for 8-10 minutes. Refrigerate dough between batches.
  8. Allow cookies to cool 4-5 minutes on cookie sheet before remove to a wire rack to cool.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/05/mocha-mallow-cookies/

Grandma Dillow’s Peanut Butter Fudge

Facebook is a wonderful thing.  It allows me to stay in daily contact with friends both near and far.  It allows me to learn, share and create ideas with friends, family, and even perfect strangers.

A few days ago, my friend Erica (she’s an Army Wife too & our husbands worked together at JBLM in Tacoma, WA.) said she was making peanut butter fudge and my ears perked up like a dog who heard a fire truck and wanted to run after it!  Immediately, I asked for the recipe and Erica responded with 5 simple ingredients.  Seriously, could fudge be that easy?  This recipe comes from her Grandma Dillow… which means it’s sure to be a winner if it comes from Grandma!

So today, I tried it.  Erica’s recipe didn’t call for the use of a candy thermometer, but I had a brand new one I wanted to try out, so I used mine.  I can’t say I’ve ever really been a successful fudge maker, but after making this recipe… I think I am!

Grandma Dillow didn’t top her fudge with chocolate, but I LOVE chocolate and peanut butter so, I added a thin layer of chocolate to the top of the fudge.  YUM!

Thanks Grandma Dillow and thanks to Erica for sharing this yummy family recipe!

If you’re like me and are new to making fudge, read this helpful post: Tips for Making the Perfect Fudge!

Grandma Dillow’s Peanut Butter Fudge

51

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 64 1-in squares

Grandma's perfect peanut butter fudge... with a twist!

Ingredients

  • 2 cups sugar
  • 8 Tbsp unsalted butter, cubed
  • 1/2 cup milk or heavy cream
  • 9oz (about 1 heaping cup) creamy peanut butter
  • 1 Tbsp vanilla
  • 1 cup mini chocolate chips + 2 Tbsp for garnish (optional)
  • Tools Needed:
  • Medium/large heavy-sided sauce pan
  • Wooden spoon
  • Candy Therometer
  • Small off-set metal spatula
  • 8x8 baking dish + 1 Tbsp butter for greasing

Instructions

  1. Butter the bottom and sides of an 8x8 baking dish. (I used glass, but a metal dish is okay too.)
  2. Measure out the peanut butter & vanilla, set aside.
  3. In a medium/large heavy-sided sauce pan, bring the butter, sugar and milk to a boil - stirring constantly using a wooden spoon.
  4. While constantly stirring, bring mixture to 240-244 F degrees. Remove from heat and immediately mix in the peanut butter and vanilla.
  5. Press fudge into prepared dish using a small off-set metal spatula.
  6. OPTIONAL: While still warm, sprinkle chocolate chips evenly over the top of the fudge. Using a small off-set spatula, once the chocolate begins to melt, spread it evenly. Allow to cool about 10 minutes then sprinkle evenly remaining 2 Tbsp mini chips as garnish without spreading.
  7. Allow to cool completely before cutting and serving. NOTE: If you need to cut it sooner, place in the fridge for 30 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/04/grandma-dillows-peanut-butter-fudge/

 

Chocolate Chocolate Chip Cookie Dough Cupcakes

I don’t know how long it’s been since I’ve actually baked a cupcake.  Weeks… probably more like months.  I’ve baked cookies, scones and crescent rolls, but no cupcakes!  Crazy, huh?  Cause this is supposed to be a cupcake blog, right?

Hmmm… So yeah.  I made cupcakes today.  And, I didn’t start back into baking cupcakes slowly.  No, I didn’t ease into things.  I went BIG!

Chocolate cupcake + Cookie Dough = HOLY GOODNESS!!!

Baked inside this cupcake is a chocolate chip cookie dough ball.  Yah, you read me right.  Cookie Dough.  The best thing that God ever created inside this cupcake.

And to make things even better…. the frosting.  Cookie Dough.   Both my hubby and my neighbor told me I needed to just make this frosting.  A big giant bowl of it so they could take a spoon and scoop it out and shove it in their mouth.  It’s that good.

Personally, I found the bottom of the cupcake to be the best.   But hey, everyone has their preferences.

Chocolate Chocolate Chip Cookie Dough Cupcakes

51

Cook Time: 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 12 cupcakes

Chocolate Chocolate Chip Cookie Dough Cupcakes

Ingredients

    Cookie Dough Filling:
  • 3/4 cup flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 4 Tbsp unsalted butter, melted
  • 1/4 cup packed brown sugar
  • 2 Tbsp sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • Chocolate Cupcakes:
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp espresso powder (optional)
  • 3/4 cup hot water
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • Cookie Dough Frosting:
  • 12 Tbsp unsalted butter
  • 1 3/4 cups powdered sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup flour
  • 1 1/2 Tbsp milk
  • 1 tsp vanilla extract
  • Decorate:
  • additional mini chocolate chips
  • 12 mini chocolate chip cookies (I used Chips Ahoy)

Instructions

    Cookie Dough Filling:
  1. In a small bowl, sift together the flour, baking soda and salt.
  2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
  3. Whisk in the dry ingredients and the chocolate chips until smooth.
  4. Refrigerate for 15 to 30 minutes or until firm.
  5. Scoop out dough into 12 balls. Freeze for at least 30 minutes.
  6. Chocolate Cupcakes:
  7. Preheat the oven to 375 F degrees. Line a cupcake pan with 12 liners.
  8. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
  9. Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
  10. Fill each cupcake liner 1/2-2/3 full. NOTE: You may have extra batter... no worries, make extra cupcakes!
  11. Gently press a cookie dough ball into the center of each cupcake, only submerging the ball 1/2 way.
  12. Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
  13. Cool the cupcakes completely before frosting.
  14. Cookie Dough Frosting:
  15. In the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
  16. Add the flour, milk and vanilla and beat on high until well combined.
  17. To Assemble:
  18. Pipe swirls of frosting onto each cupcake.
  19. Sprinkle mini chocolate chips on top and garnish with a mini chocolate chip cookie.

Notes

Source: cupcakes & frosting slightly adapted from RecipeGirl

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/04/chocolate-chocolate-chip-cookie-dough-cupcakes/

Berry BlogHop: Chocolate Dipped Berry Empanadas

I’ve had my eye on these empanadas for a while now.  My friend down the street can make empanada dough from scratch and fills them with so many yummy things and then CakeSpy posted a recipe for peanut butter filled empanadas… I’ve been inspired.

So for this months Berry BlogHop I decided I needed to fill empanadas with berries and dunk them in chocolate.

Oh yeah.  OH YEAAAAAAAAAAAAAAH.

Chocolate Dipped Berry Empanadas

41

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 2 hours

Yield: 45-50 Empanadas

Chocolate Dipped Berry Empanadas

Flaky crust filled with sweet berries dipped in chocolate... can't get much better than this!

Ingredients

    Empanadas
  • 2 boxes premade pie crust (4 crusts)
  • 2 12oz bags frozen berries (I used bags that contained blackberries, blueberries, raspberries, strawberries and cherries) NOTE: You can also use fresh berries - you'll need about 4 cups worth.
  • 4 tbsp butter
  • 1/2 cup sugar
  • 1 Tbsp vanilla
  • 3 Tbsp corn starch
  • 1 egg + 1 Tbsp water (for egg wash)
  • sugar, for dusting
  • Chocolate Ganache
  • 1/2 cup semi-sweet chocolate chunks
  • 1 Tbsp butter
  • 1/3 cup milk or cream

Instructions

    Empanadas
  1. Bring pie crusts to room temperature.
  2. Preheat oven to 450 F degrees. Line baking sheet with parchment paper.
  3. In a large pan, melt the butter on high heat.
  4. Add the berries and sugar to the pan and stir to coat the berries.
  5. Once the berry juice beings to bubble, remove 1/2 cup of the juice and combine it with 2-3 Tbsp of corn starch. Whisk the juice and starch together until all lumps are gone. Add this mixture back into the pan with the berries. Bring to a boil to thicken, stirring often and cook for 2-3 minutes.
  6. Once the mixture has thickened, remove from heat and allow to cool for 15 minutes.
  7. On a lightly floured surface, unroll pie crusts. Using a rolling pin, flatten out crust until it's as thin as a dime.
  8. Using a 3in round cookie cutter, cut dough rounds and place on cookie sheet.
  9. Brush egg wash around edges of dough round.
  10. Spoon 1-2 tsp of berry filling into the center of each round. Fold the round over and press the edges closed with a fork.
  11. Bake 9-11 minutes or until golden brown.
  12. Cool on wire racks.
  13. Chocolate Ganache
  14. Melt butter and chocolate together on low heat until smooth.
  15. Add the cream and stir until combined and smooth.
  16. Dip cooled empanada in the melted ganache.
  17. Set on wire rack to cool and harden before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/04/berry-bloghop-chocolate-dipped-berry-empanadas/

Please be sure to check out what my fabulous co-hosts are bringing to the table:

A little bit of everything ~ Roxana GreenGirl ~ @RoxanaGreenGirl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
BigFatBaker ~ Erin Meyer ~ @bigfatbaker
Bon à croquer ~ Valerie ~ @valouth
Cake Duchess ~ Lora ~ @cakeduchess.com
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
Hobby And More ~ Richa ~ @betit19
Java Cupcake ~ Betsy Eves ~ @JavaCupcake
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ T.R. ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth  Quirino ~ @Mango_Queen
Rico sin Azúcar ~ Helena ~ @ricosinazucar
Simply Reem ~  Reem ~ @Simplyreem
Soni’s Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna Segrave-Daly ~ @tspbasil
That Skinny Chick Can Bake!!! ~ Liz ~ @thatskinnychick
The Art of Cooking Real Food ~ Laura ~ @TAofCRF
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack ~ Jackie S. ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @vegetarianmamma

Cowboy Cookies

I’ve only got a few more days of baking until my baby arrives!   And since I cleaned my baking corner this weekend, I realized I have a TON of half used bags of chips, pretzels and M&M’s to use up before they go bad! So today, I decided to make some cookies… Cowboy Cookies!

I’ve often wondered though… what exactly goes into a Cowboy Cookie?   I did a little digging online and couldn’t really find a solid history of the cookie.  I’ve seen them made with everything from nuts and coconut to oats and raisins and of course… chocolate! I kinda always thought of these cookies as a “whatever you’ve got left in your kitchen” type of cookie.  So, that’s what I’m going with today.

These cookies have butterscotch, white chocolate, and semi-sweet chocolate chips, M&M’s and pretzel chunks.  Oh… and a special little ingredient for some added kick: espresso powder! (Everything but the kitchen sink!) I’ve made a cookie before with pretzels in them and everyone who ate them were surprised at how tasty they were… but pretzels in cookies?  Ya just gotta try it! YUM!

I made a double batch of these so I could take them into my husband’s office… made a few jumbo cookies and a few regular size too.  I’m pretty sure the soldiers will love them!

Cowboy Cookies

51

Prep Time: 20 minutes

Cook Time: 9 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 dozen jumbo cookies & 2 dozen regular size cookies

These cookies are perfect for all the leftover stuff you've got in your baking pantry! Just throw "whatever" into the batter and you've got some pretty tasty Cowboy Cookies!

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 tsp vanilla
  • 4 eggs

  • 4 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder

  • 1/2 cup butterscotch chips
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips (I used a combo of mini and regular size chips just because that's what I had on hand)
  • 1/2 cup of M&M's + a few more to put on top
  • 1 cup pretzel chunks + a few more to put on top (I used pretzel rods, but any kind of coarse chopped pretzels will work. You want chunks, not too fine.)

Instructions

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt and espresso powder.
  3. In the bowl of an electric mixer, cream together the butter and sugar - about 2 minutes.
  4. Add the vanilla and eggs, scrape the sides of the bowl and beat on high for 4-5 minutes. You want this mixture to be light in color and fluffy.
  5. Add the flour mixture and mix on medium until combined. Scrape the sides of the bowl to make sure it's all incorporated.
  6. Add the chips and M&M's and mix until combined.
  7. Fold in by hand the pretzels - you don't want them to break into pieces.
  8. For larger cookies, scoop 8 golf ball size balls of dough onto cookie sheet. Place a couple extra pretzel chunks and M&M's on top of each ball. Bake 9-11 minutes or until edges and top start to brown.
  9. For regular size cookies, scoop tablespoon size balls of dough onto cookie sheet. Place 1-2 extra pretzel chunks and M&M's on top of each ball. Bake 8-9 minutes or until edges and top start to brown.
  10. Let cool on cookie sheet for 1 minute before removing to a wire rack to cool completely.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/03/cowboy-cookies/

Recipe inspired by: For the Love of Cooking

Cosmic Brownies

Earlier this week I saw a recipe (by What Megan’s Making) for some cosmic brownies that looked like they needed to be made in my kitchen… like ASAP.  So, I bookmarked the recipe, Facebooked about needing brownies in my life… and then seriously, made it happen.

Usually when I bookmark a recipe, it stays there for a few days until I muster up the energy to make them.  But… not these brownies.  Two bowls, no mixer and only 18 minutes in the oven.  Seriously, it only took 45 minutes before I was putting one in my mouth.

The original recipe called for mini M&M’s on top… but I didn’t have any.  So I used rainbow sprinkle jimmies.  I also tweaked the ganache recipe a bit too.

So uhm yeah… make these.

Cosmic Brownies

51

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 45 minutes

Yield: 12 brownies

Thick, chewy brownies topped with a dark chocolate ganache... perfect Friday night treat for the family!

Ingredients

    Brownies:
  • 1 cup sugar
  • 2/3 cup brown sugar, packed
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 Tbsp water
  • 2 large eggs
  • 2 tsp vanilla

  • 1 1/2 tsp espresso powder
  • 1 1/3 cups flour
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Ganache:
  • 3/4 cup heavy cream
  • 7 oz 84% cocoa dark chocolate
  • 1 1/2 Tbsp butter
  • pinch of salt
  • Rainbow Sprinkles/Jimmies to sprinkle over the top

Instructions

    Brownies:
  1. Preheat oven to 350 F degrees. Grease bottom of 13x9in metal pan with butter then line with parchment paper and butter top of paper and sides of the pan. Set aside.
  2. In a large bowl, whisk together the sugars, melted butter, eggs, water, and vanilla until smooth.
  3. In another large bowl, whisk together the flour, cocoa, espresso powder, baking powder and salt.
  4. Add the flour to the wet mixture and whisk until combined, about 25 strokes. Do not over mix.
  5. Pour batter into greased pan and spread evenly with an spatula.
  6. Bake 17-19 minutes or until a toothpick comes out with crumbly brownie, no wet batter.
  7. Allow to cool on a wire rack for 10-15 minutes before frosting with ganache.
  8. Ganache:
  9. While the brownies are baking, prepare the ganache.
  10. Chop the chocolate into very fine pieces and place in a medium glass bowl.
  11. In a small sauce pan, heat the cream until simmering. Do not boil.
  12. Pour the cream over the chocolate and stir until smooth. NOTE: If chocolate seems too thick and does not smooth out, add a few more tablespoons of heavy cream and mix in until it becomes smooth.
  13. Stir in the salt.
  14. Add the butter and mix until smooth.
  15. To Assemble:
  16. Pour the ganache over the brownie while still in the pan. Use a spatula to spread.
  17. Top with Rainbow Jimmies.
  18. Put in the freezer for 20 minutes to allow the ganache to set up/harden or if you're more patient, just leave it out to cool completely and harden. (I'm not that patient!)
  19. Cut and EAT!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/03/cosmic-brownies/

Strawberry M&M Rice Krispy Treats

A few days ago, I had an appearance on the morning show on AFN Bavaria radio so I made a batch of Rice Krispy treats to share with everyone in the studio!  I also brought a plate to my husband’s office.

They were gone in 5 minutes.

Seriously, go buy yourself a bag of Strawberry marshmallows, a bag of M&M’s and make these.  Simple, quick, easy and SO GOOD!

Strawberry M&M Rice Krispy Treats

51

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 16 squares

A fun twist on the traditional krispy treat! This pink, strawberry and chocolate Rice Kripsy treat is sure to please everyone!

Ingredients

  • 6 Tbsp unsalted butter
  • 1 10oz bag of Strawberry jumbo marshmallows
  • 6 cups Rice Krispy cereal
  • 1 bag of pastel M&Ms
  • butter - to grease pan
  • wax paper

Instructions

  1. Generously grease a 13x9x2in pan.
  2. In a large bowl, measure Rice Krispy cereal. Mix in all but 1/2 cup of M&M's. Set aside.
  3. In a large heavy pot, melt the butter over medium-high heat.
  4. Add the marshmallows and stir constantly until melted. Remove from heat.
  5. Add the cereal and M&M's to the pot and mix with a large wooden spoon until completely incorporated into the marshmallow mix.
  6. Press mixture into greased pan using a piece of buttered wax paper and top with remaining M&Ms.
  7. Allow to cool before cutting into squares.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/02/strawberry-mm-rice-krispy-treats/

Peanut Butter & Chocolate Banana Bread

Happy National Banana Bread Day!!!!

I’ve had 4 ripe bananas on my counter for 4-5 days now waiting for me to use them.  All I can think about is baking but my pregnant body just won’t have it.  HA!  So, I’ve procrastinated.  This morning my daughter wanted to eat a banana for breakfast but I was said, “NO! I might want to use those today.” Hahah, ya right.

But, then after my morning hour of drooling over recipes on the internet, I discovered that it’s actually National Banana Bread Day.  Well shoot, I have no excuse now… I HAVE TO make banana bread!

I didn’t want to make Emme’s Banana Bread again (although it’s probably one of the most tasty breads we’ve ever made here in our house) so I decided to come up with something new.

Peanut Butter, Chocolate and Bananas.  Can’t go wrong with that, right?!?

Peanut Butter & Chocolate Banana Bread with a Peanut Butter Drizzle

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 large loaf + 1 small loaf

Celebrate National Banana Bread Day with this peanut butter & chocolate banana delight!

Ingredients

    Bread:
  • 2 cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp cocoa powder

  • 4 medium ripe bananas, mashed
  • 1 tsp vanilla
  • 2/3 cup milk
  • 1/3 cup sour cream
  • 1/3 cup peanut butter, heaping
  • 3 Tbsp vegetable oil
  • 1 egg

  • 1 cup mini chocolate chips
  • Peanut Butter Drizzle:
  • 2 Tbsp peanut butter
  • 1/2 cup powdered sugar
  • 2 Tbsp milk
  • 2 Tbsp mini chocolate chips

Instructions

    Bread:
  1. Preheat oven to 350 F degrees. Line bottom of loaf pan with parchment paper and then grease/flour the pan.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder and cocoa powder. Set aside.
  3. In another large bowl, mash/whisk/mix together the bananas, vanilla, milk, sour cream, peanut butter, oil and egg.
  4. Make a well in center of the dry flour mixture and the pour in the wet banana mixture. Using a large spatula, fold the wet ingredients into the dry. Fold/stir/scrape about 30 strokes or until all the dry is combined.
  5. Add the chocolate chips and fold to incorporate.
  6. Pour 2/3 of the batter into the large loaf pan. Pour the remaining 1/3 into the small loaf pan.
  7. Bake small loaf for 40-45 minutes or until a toothpick comes out clean. Bake large loaf for 55-65 minutes or until a toothpick comes out clean. Rotate loaves half way though baking time.
  8. Let cool in pans for at least 30 minutes before removing to a wire rack to cool completely.
  9. Peanut Butter Drizzle:
  10. Once bread has completely cooled, prepare the drizzle.
  11. In a small bowl, whisk together the peanut butter, sugar and milk.
  12. Add more/less milk depending on the consistency you desire.
  13. Drizzle over the bread and sprinkle with mini chocolate chops.
  14. Allow to set for 20 minutes before cutting and serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/02/peanut-butter-chocolate-banana-bread/

Recipe adapted from: Taste & Tell

Mocha Mocha Cupcakes

I had an order for a client today for some decadent Mocha cupcakes.  Mmmm coffee and chocolate… you really can’t go wrong with that combo. I decided that I would take my new favorite chocolate recipe that normally calls for the use of a Guinness beer and sub that for brewed coffee to create more of a mocha flavor.  I then topped the cupcake with a basic chocolate buttercream but threw in a little bit of cream cheese for some extra tang and smoothness. Really though, this recipe for chocolate cupcakes I’m finding to be very versatile and it creates a moist, dense cupcake… every time! So although this post is short and sweet…  these Mocha Mocha cupcakes are FULL of flavor!  YUM!

Mocha Mocha Cupcakes

51

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 15 minutes

Yield: 2 dozen cupcakes

Ingredients

  • 1 cup unsalted butter
  • 1 1/4 cup strong brewed coffee
  • 3/4 cup unsweetened cocoa powder
  • 2 tbsp espresso powder (HEAPING tbsps!)
  • 2 eggs
  • 2/3 cup buttermilk (if you don’t have buttermilk, add 1tbsp of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes)
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt

Instructions

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  3. In a medium sauce pan over medium-high, heat and whisk the butter and brewed coffee together until the butter has melted.
  4. Whisk in the cocoa powder and espresso powder and heat until simmering. You want the mixture to thicken, but not boil. Remove from heat and cool slightly.
  5. While the chocolate/butter mix is heating/cooling, in a large bowl, whisk together the eggs and milk.
  6. SLOWLY pour the chocolate mix into the egg mix, whisking constantly. NOTE: Add only a couple tbsp to temper the eggs. You don’t want to add so much hot liquid too quickly, it will cook the eggs. Scrape the sides of the bowl to make sure everything is incorporated.
  7. Whisk the flour/sugar into the wet mixture in two parts. Whisk about 50 strokes.
  8. Fill cupcake liners 2/3 with batter.
  9. Bake 18-19 minutes or until a toothpick comes out clean. Rotate pan after 12 minutes.
  10. Let cupcakes cool in pan for 4-5 minutes before removing to a wire rack to cool completely.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/02/mocha-mocha-cupcakes/
 
Mocha Mocha Buttercream

51

Prep Time: 5 minutes

Total Time: 20 minutes

Yield: Enough to frost 2 dozen cupcakes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp espresso powder mixed with 2 tbsp warm whipping/heavy cream
  • 2lbs powdered sugar
  • 1/4 cup whipping/heavy cream
  • pinch of salt

Instructions

  1. Cream together the butter and cream cheese.
  2. Mix in the cocoa powder and espresso powder/cream. Scrape the sides of the bowl.
  3. Mix in the powdered sugar in two parts. Add a few tbsp of heavy cream after each addition. Beat on high until smooth.
  4. Mix in the salt. Scrape sides of the bowl.
  5. Add the remaining heavy cream until you get the consistency and texture you want.
  6. Beat for 4-5 minutes on high.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://javacupcake.com/2012/02/mocha-mocha-cupcakes/
 

ChocolateLove Bloghop: Red Velvet Cheesecake Chocolate Brownies

Does anyone notice a theme lately?  Pink! Red!  Love!  YES! It’s definitely that time of year where all I want to bake and create are love themed and colored goodies!

Today… it’s Red Velvet, Cream Cheese & Chocolate Brownies.  Now, you may have noticed that I don’t make many red velvet things… I’m not really a huge fan.  I don’t always have red food dye on hand and I’m not a huge fan of cream cheese.  Call it pregnancy hormones and cravings… but for the first time in my life, I’ve been wanting to use cream cheese in every dessert I make.

The recipe is pretty simple… there are a few steps, but it really didn’t take much time at all to put together!

I made these especially for the #ChocolateLove BlogHop that I’m apart of!  So make sure you visit the BlogHop Co-Hosts listed at the bottom of this post and add your favorite CHOCOLATE recipe to the list!

ENJOY!

Red Velvet Cheesecake Brownies
Makes 12-16 brownies

Brownie Batter:
9 tbsp unsalted butter
7oz 70% dark chocolate

3 eggs
1 cup sugar
1 tsp vanilla

2 tbsp cocoa powder
1 tbsp red food coloring gel/dye

3/4 cup + 2 tbsp flour
1/4 tsp salt

Cheesecake Batter:
12oz cream cheese, room temperature
2 egg yolks
1/2 cup sugar
1 1/2 tsp vanilla

  1. Preheat oven to 350 F degrees.  Line 9×13 glass pan with parchment paper and spray lightly with cooking spray (or grease/flour pan – I prefer parchment paper, makes the brownies easier to pull out at the end).
  2. In a double boiler, melt the butter and chocolate together.  Stir often.  Set aside to cool slightly when melted.
  3. While that’s melting, in a small bowl, whisk together the flour and salt and set aside.
  4. In an even smaller bowl, with a fork, stir together the cocoa powder and food coloring until it becomes a paste and set aside.
  5. While the chocolate/butter is cooling, in the bowl of a stand mixer, beat together the eggs, sugar and vanilla until smooth.
  6. SLOWLY pour in the slightly cooled chocolate.  Start with a little bit at a time, you don’t want to add it all too much, too hot and cook the eggs.
  7. Add the cocoa powder/food coloring.  Scrape the sides of the bowl and beat until your batter turns a dark red color.  If you want, you can add more red coloring at this time.  Make sure the food color is very well incorporated before you move on.
  8. Slowly add the flour and mix until smooth.  Don’t beat too much… just enough until all the clumps are out and the batter is smooth.
  9. Remove 1/2 cup of batter and set aside.
  10. In a clean bowl for the stand mixer, mix together the cream cheese, egg yolks, sugar and vanilla on high speed until whipped and smooth.

  11. Spread brownie batter in the bottom of the pan, making sure to get it into the edges and corners.

  12. Dollop the cream cheese mixture on top of the brownie mixture.  Using an offset spatula, gently spread to cover the brownie mixture.

  13. Drizzle remaining brownie mixture on top of the cream cheese.  Using your offset spatula, swirl the three layers together.  NOTE:  Don’t swirl too much!  You want a lot of the white cream cheese to show through!
  14. Bake for 20 minutes, rotate pan, and cover with foil.  Bake another 20-25 minutes or until a toothpick comes out with crumbs, not wet batter.
  15. Allow to cool completely in pan before removing to cut into squares.

Recipe adapted from An American Cupcake in London

ChocolateLove BlogHop CoHosted by:

A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl * ASTIG Vegan ~ Richgail ~  @astigvegan * Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl * Baker Street ~ Anuradha ~ @bakerstreet29 * Baking and Cooking, A Tale of Two Loves ~ Becky Higgins * Baking Extravaganza ~ Samantha * BigFatBaker ~ Erin ~ @BigFatBaker * Bon a croquer ~ Valerie ~ @Valouth * CafeTerraBlog ~ Terra ~ @CafeTerraBlog * Cake Duchess ~ Lora ~ @cakeduchess * Cakeballs, Cookies and More ~ Sue * Cooking with Books ~ Marnely ~ @nella22 * Creative Cooking Corner ~ Karriann ~ @KarriannGraf * Easily Good Eats ~ Three Cookies * Elephant Eats ~ Amy * Georgiecakes ~ Georgie ~ @georgiecakes * Hobby And More ~ Richa ~ @betit19 * Java Cupcake ~ Betsy ~ @JavaCupcake * Kitchen Belleicious ~ Jessica * Mike’s Baking ~ Mike ~ @mikesbaking * Mis Pensamientos ~ Junia ~ @juniakk * No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley * Oh Cake ~ Jessica ~ @jesshose * Preheat the Oven ~ Jason ~ @officialchefjae * Rico sin Azucar ~ Helena ~ @ricosinazucar * Savoring Every Bite ~ Linda ~ @Spicegirlfla * Simply Reem ~ Reem ~ @simplyreem * Smart Food and Fit ~ Lisa ~ @LisaNutrition * Soni’s Food for Thought ~ Soni ~ @sonisfood * Sprint 2 the Table ~ Laura ~ @Sprint2theTable * Teaspoon of Spice ~ Deanna ~ @tspbasil  * That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick * The Dusty Baker ~ Jacqueline ~ @dustybakergal * The More Than Occasional Baker ~ Ros ~ @bakingaddict * The Spicy RD ~ EA ~ @thespicyrd * The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian * Vegan Yack Attack! ~ Jackie ~ @veganyackattack * Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma * You Made That? ~  Suzanne ~ @YouMadeThatblog