Whoopie Pie Cupcakes

Whoopie Pie Cupcakes

This week's treat! Very moist chocolate cupcake, filled with a classic whoopie pie marshmallow filling. Topped off with Hershey's Perfectly Chocolate homemade frosting. I ended up layering the centers of the cored out cupcakes in a little jar, with the extra marshmallow filling and chocolate frosting. I think I like that presentation even better. A deconstructed whoopie in a jar. I think I may make them for some Christmas gifts.

Use your favorite chocolate cake recipe. I'm including the recipes for the filling and frosting.

 

Hershey's Perfectly Chocolate Frosting

1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

 

Classic Whoopie Pie Marshmallow Filling

 

1/2 cup butter

1 cup confectioner's sugar

1 cup marshmallow fluff (a little more than half of a 7oz jar)

1 teaspoon vanilla

 

In a medium bowl, with mixer at medium speed, beat together the butter, sugar, marshmallow fluff, and vanilla, until light and fluffy. Using a pastry bag, fill cupcakes, the frost.

Browned Butter Chocolate Chip Cookie Cups

photo from my kitchen!

D.E.C.A.D.E.N.T!!! And easy! Why didn't I ever think of baking cookies in a muffin tin? Very easy, and makes them thick and chewy. After all, they can't spread, so they just get taller! I followed the recipe as stated; I even specifically purchased bread flour. The only thing I changes was the vanilla - I used vanilla paste. And I made a double batch. Packaging them up now, to deliver to work tomorrow!

Browned Butter Chocolate Chip Cookie Cups

(recipe found at Averie Cooks)

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 dozen

Ingredients:

• 1/2 cup unsalted butter, browned
• 1 large egg
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups bread flour (all-purpose flour or a combination of the two may be substituted)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, optional and to taste
• 1 1/4 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray, cooking spray (or lining with paper liners is okay); set pan aside.
2. In a heavy-bottomed medium skillet, melt butter over medium-low heat, stirring nearly continuously or swirling pan. Butter will melt, foam, turn clear, golden, turn brown, and will then smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter.
3. Pour butter into large mixing bowl and allow it to cool momentarily so you don't scramble the egg.
4. Add the egg, sugars, vanilla, and whisk to combine until smooth.
5. Add the flour, baking soda, optional salt, and stir until just incorporated.
6. Fold in the chocolate chips. Distribute dough equally among the 12 muffin pan cavities; each will approximately be filled to between two-thirds and three-quarters full. The cookies don't rise much (nothing like muffins) so it's okay if dough seems high in the cavities.
7. Bake for 9 to 11 minutes, or just until tops have set and are golden, taking care not to over bake because they will firm up more as they cool.
8. Allow cookies to cool in pan for at least 20 minutes before removing them. If they have stuck to the pan, gently wedge the tip of a soft spatula into the muffin cavity to dislodge the cookies, rather than rimming with a table knife so you don't scratch your pan. Serve immediately.

Cookies will keep for up to 5 days in an airtight container at room temperature, or up to 3 months in the freezer.



Peanut Butter Cup Cookie Dough Crumble Bars

Photo courtesy of Averie Cooks

This is the second item I'm baking for the bake sale fundraiser at work. I've made them before and couldn't keep away from them! So, that is probably a dangerous idea, actually. Oh well, I will risk it! These might become my new favorites - it is tied with the Snickerdoodle Blondies!

 

Yield: one 8-by-8-inch pan, 9 to 12 squares
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

•1/2 cup unsalted butter, melted (1 stick)
•1 large egg
•3/4 cup light brown sugar, packed
•1/4 cup granulated sugar
•1 tablespoon vanilla extract
•1 1/2 cups all-purpose flour
•1/2 teaspoon baking soda
•pinch salt, optional and to taste
•1 heaping cup mini Reese's Peanut Butter Cups (or diced full-size cups; or substitute with another type of diced candy bar such as Snickers, Milky Way, Butterfinger, Heath, Rolos)
•about 1/2 cup sweetened condensed milk (just slightly more than half of one standard 14-ounce can)

Directions:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool momentarily so you don't scramble the egg. Add the egg, sugars, vanilla, and stir or whisk vigorously to combine, for about 1 minute. Add the flour, baking soda, optional salt and stir until just incorporated. Batter will be quite thick and dense.
3. Reserve 1/2 cup batter; set aside. Turn remaining batter out into prepared pan, smoothing it lightly with a spatula. Evenly sprinkle the peanut butter cups over the batter. Pour sweetened condensed milk over the top (just eyeball slightly over half of the can as you're slowly pouring). Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.
4. Bake for about 30 minutes, or until a toothpick inserted into the center comes out without cookie dough batter clinging; it may not be clean because you're going through other layers and you may have to peck around to find a testing place). Edges will be firm, raised, and golden. The sweetened condensed milk should nearly be set in all places, and possibly only a little jiggly in the very center of the pan. Bars will firm up more in pan as they cool.
5. Allow bars to cool in pan for at least 3 hours before slicing and serving. Lift out using the foil overhang. I recommend cooling for 1 hour on the counter, and at least 2 hours in the refrigerator, or overnight. This ensures clean, pretty cut marks. If you don't care about that, bars may be consumed as soon as they are cool enough to eat; grab a spoon and dig in. Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
6. Bars may be kept gluten-free by replacing the flour with your favorite gluten-free baking blend. Take care any ingredients used are suitable for your dietary needs.

Baked S'mores Bars

Recipe photo courtesy of Rachel Schultz

Melty, ooey, gooey goodness! I think these are really good served warm, but don't let that stop you if you want to make them a day ahead.


 

Baked S'mores Bars
Makes: 9 bars

 

Ingredients
•½ cup butter, room temperature
•¼ cup brown sugar
•½ cup sugar
•1 egg
•1 teaspoon vanilla
•1 and ⅓ cups flour
•¾ cup graham cracker crumbs
•1 teaspoon baking powder
•¼ teaspoon salt
•2 king-sized milk chocolate bars
•1 and ½ cups marshmallow fluff

 

Instructions

1. Preheat oven to 350 degrees.
2. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt.
3. Slowly incorporate dry ingredients into butter mixture.
4. Press half of dough into a greased 9×9 pan. Set chocolate bars on top.
5. Spread marshmallow fluff over chocolate and top with remaining dough.
6. Bake for 30-35, or until golden. Don’t worry if the marshmallow oozes out the top.

 

Snickerdoodle Blondies

Photo by Six Sisters Stuff

These are so good! I am baking for a bake sale fundraiser at work, and including these. Really easy, and so buttery and good!
I had them whipped up in no time, and you can, too!
I found this recipe at Six Sisters Stuff.



 

Easy Snickerdoodle Blondies

 

Ingredients:

• 2 2/3 cups flour
• 2 tsp baking powder
• 2 cups packed brown sugar
• 1 cup salted butter, room temperature
• 2 eggs
• 1 Tbsp vanilla

Cinnamon topping:

• 2 Tbsp white sugar
• 2 tsp ground cinnamon

Directions

1. Combine the butter, eggs, brown sugar, and vanilla. I used my mixer and it worked great!
2. Add in the dry ingredients. (Flour, baking powder, )
3. Spread in a greased 9×13 dish. The batter will be thick almost like a cookie mixture.
4. Combine the cinnamon topping ingredients and sprinkle over the top.
5. Bake at 350 degrees for 25-30 minutes or until top springs back when pressed. Once it cools, it will harden more.

I hope you enjoy them as much as I did!

Chocolate Chip Cookie Dough Brownies

Chocolate Chip Cookie Dough Brownies

Another result of wandering loose on Pinterest! More calories to feed the co-workers tomorrow . . .

Yield: 16 brownies

Prep Time: 30 min + chill time

Cook Time: 25 min  

You'll need:

Brownie layer:
*I used a boxed brownie mix. If you want to make your own, continue with the instructions for the Brownie Layer.
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips
1 cup granulated white sugar
12 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

Cookie Dough Layer:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste (I LOVE vanilla bean paste!)
1 cup all-purpose flour
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to garnish the top)

Directions:

Prepare the brownie layer-
1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too. I used my Village Baker Square Pan with removable bottom (see below).
2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

Prepare the cookie dough layer:
3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer.  Its easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).
Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. 
Keep brownies slices covered and chilled until ready to serve.

 

Source: RecipeGirl.com

 

Look on eBay for this one!

Chocolate Chip Cookie in a Cup – the original microwave cookie recipe

So fast and easy!!

I was craving something sweet, and found it while roaming around Pinterest. The recipe was found on www.number-2-pencil.com. 

Just a warning: Weight Watchers, DO NOT try this at home! It will set you back 15 p+! But if you can afford the calories, be sure you try this one! Be sure not to over bake. It will continue to cook after it is removed from the microwave. You want it warm and gooey.

 

Chocolate Chip Cookie in a Cup – the original microwave cookie recipe

 

Ingredients

• 1 Tablespoon Butter
• 1 Tablespoon Granulated White Sugar
• 1 Tablespoon of firmly packed Dark Brown Sugar
• 3 Drops of Vanilla Extract
• Pinch of Kosher Salt
• 1 egg yolk
• Scant ¼ of All Purpose Flour (slightly less than ¼ of a cup)
• 2 heaping tablespoons of Semi Sweet Chocolate Chips

Instructions

1. Start by melting your butter in the microwave. Butter should just be melted, not boiling.
2. Add sugars, vanilla and salt. Stir to combine.
3. Separate your egg and add the yolk only to your cup. Stir to combine.
4. Add flour, then stir again. Measure a scant, slightly less than full, ¼ cup of all-purpose flour.
5. Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough.
6. Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time.
7. Serve warm.

 

Banana Cream Pie Rice Krispie Treats

Banana Cream Pie Rice Krispie Treats

Today's treat . . . Banana Cream Pie Rice Krispie Treats!
Banana cream pie pudding mix and Marie Calendar pie crust chunks blended into Rice Krispies, melted marshmallows and butter, drizzled with white chocolate, and topped with a banana chip.

 

Recipe found at Crazy for Crust. Photo from my kitchen!

Ingredients:

• 1 frozen pie crust (i.e. Marie Calendar's)
• 4 cups Rice Krispie Cereal
• 10 ounces marshmallows
• 1/4 cup butter
• 1 small box (3.4 ounces) banana cream pie pudding mix (you can use the larger box if that’s all you can find)

Instructions:

1. Line a 9x13” pan with foil and spray with cooking spray.
2. Bake your frozen pie crust according to package directions. Cool, then break into pieces and place in a medium sized bowl.
3. Add the Rice Krispies to the bowl with the pie crust.
4. Place marshmallows and butter in a large bowl. Microwave on HIGH for 1 1/2-2 minutes, stirring every 30 seconds. Once butter and marshmallows are fully melted, remove from microwave and quickly stir in the pudding mix. Pour cereal and pie crust mixture into the marshmallow mixture and stir carefully. Transfer to prepared baking dish. Spray your hands with cooking spray and carefully press the rice krispie treats into the pan to compact. Cool before cutting.

Lemon Cream Pie Jars

Lemon Cream Pie Jars

Boy - it has been a while since I have posted something new! That is not to say I haven't been baking - I just haven't been posting. But I remembered to take a photo before they are gone, so here is the latest - Lemon Cream Pie Jars!

Homemade lemon curd is piled on top of graham cracker crust, then topped with fresh whipped cream and cracker crumbs. YUMMY! I am in the mood for lemon curd, so this was my second batch of the weekend. The first was a recipe from Emeril. It was OK, but not as good as the Martha Stewart one I usually use. The one I used in the lemon cream pie was from the book "Handheld Pies" and has heavy cream as an ingredient. That was a new one on me!

Salty Peanut Brownies

Salty Peanut Brownies

After watching an episode of Anne Thornton’s “Dessert First” I wanted to give these a try.

Oh my . . . this is what I got . . .

Hard, dry brownies, with a layer of dee-licious peanut butter filling and salted peanuts, topped with a thick layer of chocolate ganache.

I did as some of the reviewers suggested and made additional ganache for the top layer. That was a good idea. And the center layer, the peanute butter buttercream was delicious! That part of the recipe is a keeper. But despite using an oven thermometer so I kenw my temperature was correct, following the recipe exactly, and even cutting down on the baking time, I ended up with a dry, icky browniew layer. About as far from "fudgey" as one could get! I think I would make these again, but use my favorite box brownie mix. It would be much taller - you certainly could not bake and make the entire product in a 9 x 13 sheet pan. Maybe that should have been the first clue that these were going to be very flat brownies. . . .
But everyone else that reviewed this recipe on the Food Network loved it (it got 5 stars), so I must have done something wrong. But what?????

I advise eating these only if you have your own teeth!
However, they do photograph well.