Strawberry Cupcakes

This recipe was very labor intensive. Especially the icing. I wanted to make strawberry cupcakes for the baby shower because they’re pink. Also, I love strawberries. A lot of recipes for strawberry cake use jello, but this one uses actual strawberries. They don’t actually come out pink, but I added some food color because I wanted them to be pink. I hadn’t ever really made a swiss meringue icing before, but it seems to be really light and fluffy. I plan on icing them in the morning before I take them in, because the icing seems like it’s not very stable. According to the recipe, these don’t have a very long shelf life.

Post cupcake edit: These were awesome. Everyone really loved them. Especially the icing. You can really taste the strawberries, which was nice.

Source: http://www.browneyedbaker.com/2012/07/04/strawberry-cupcakes-with-strawberry-meringue-buttercream/

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Triple Chocolate Cake Pops

This was an adventure for sure. I made these for a manager’s last day. She’s been asking for cake pops for a long time now, and I didn’t want her to leave without me making them for her. I would’ve felt bad. I didn’t realize just how much effort went into cake pops. I also didn’t realize that my scoop made them smaller than the ones the recipe called for, because it said I would get 58, and I got 105.  I was up til 3am one night and 4am the next trying to get these done. I did finish them, though, and they’re amazing. Really rich though.

If you want to attempt this recipe, make sure you have the time for it. It takes a lot of time, patience, and room in your refrigerator/freezer. This is a Ghirardelli recipe, so you know it’s good.

This is a really long recipe with a lot of ingredients, so I’m just going to put a link to the website.

Source: http://allrecipes.com/recipe/triple-chocolate-cake-pops/

Carrot Cake

This was my first time making carrot cake. I never have liked cream cheese, so I haven’t ever really been interested in carrot cake because it has cream cheese icing. I made this for my manager’s birthday. I didn’t get to try it because I was off, but I heard some really good things about it. I got this recipe from the Food Network site. I usually stick to finding recipes from cookbooks or blogs, but I make exceptions with recipes from Alton Brown. They always work, and they’re always delicious. The only problem I had with this recipe was that it says to use a 9 inch round cake pan that’s 3 inches deep. The ones I have are 2 inches deep, so I made it into 2 layers. I was a little worried that the icing  recipe wouldn’t give me enough to put between the layers and cover the outside, so I thinned it out with a little milk. Anyways, let’s get to the good stuff.

 

Ingredients

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil

Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
Directions

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Source: http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe.html

Twix Cookie Bars

I made these because I had gotten a bag of fun size Twix after Easter, and I didn’t really need them just sitting around in my house. I was thinking originally that I’d make brownies, but these looked really good. Everybody loved them, so I think that I made a good choice. The recipe used a caramel drizzle, but I thought that would be too messy for people to eat on break. It’s from a site called Two Peas and their pod.

2 1/8 cups all-purpose Gold Medal flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups chopped Twix candy bars
1 cup milk chocolate chips
4 tablespoons salted caramel sauce
Sea salt, for sprinkling over bars

1. Preheat oven to 325 degrees F. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together flour, sea salt, and baking soda. Set aside.

3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the eggs and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chopped Twix candy bars and chocolate chips.

4. Pour cookie dough into the prepared pan, smoothing the top with the spatula. Drizzle caramel sauce over the bars. Swirl caramel sauce into the cookie bars with a toothpick. Use a knife to smooth over the bars and spread in the caramel. Sprinkle cookie bars very lightly with sea salt.

5. Bake cookie bars for 30-35 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

 

Source: http://www.twopeasandtheirpod.com/twix-caramel-cookie-bars/

Brownie Cookies

I was looking for something different. I made brownie bites for Memorial Day, and I guess they were so good that they were all gone before I could get one. I just did a search for ‘cookie blog,’ and found this one called Cookie Madness. I followed the recipe exactly, except for one thing, I used regular chocolate chips instead of white chips, because that’s what I had. For me it took 12 minutes in the oven, and 5 minutes cooling on the pan before I took them off. I was smart this time and ate one before I took them to work with me. These cookies are amazing. I am going to make my coworkers very happy with these.

Chocolate Brownie Cookies

Ingredients
  • 2/3 cup butter flavored shortening
  • 1 1/2 cups firmly packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350ºF. Line two baking sheets with regular foil or parchment paper. I don’t recommend using spray or grease because it causes the cookies to spread too much.
  2. With an electric mixer, beat the shortening, brown sugar, water and vanilla until fluffy. Beat in eggs, one at a time.
  3. In a separate bowl, mix together the flour, cocoa, salt and baking soda. Stir the flour mixture into the shortening mixture until incorporated. Stir in chips. Drop by heaping tablespoon about 2 inches apart onto prepared baking sheets. Bake on center rack for about 12 to16 minutes or until the cookies appear set.
  4. Let cool on the baking sheets for about 5 to 10 minutes or until you can scrape them up off the foil without breaking them (less of an issue with parchment). They’re still a little delicate at this point.

 

Source: http://www.cookiemadness.net/2014/05/white-chip-chocolate-brownie-cookies/

Brownie Bites

I made this recipe today, and added red, white, and blue sprinkles to be festive for memorial day. I found it on the Hershey’s website. It called for Hershey kisses on top, but I didn’t have any, and I really didn’t feel like doing that. I’ll include the whole recipe, just in case. Everyone said they were awesome. It says it makes 48, but I don’t think I got that many.

Ingredients

  • 48 HERSHEY’S KISSES Brand Chocolates or HERSHEY’S HUGS Brand Candies
  • 2/3 cup butter or margarine, softened
  • 1-1/4 cups granulated sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • Powdered sugar

    Directions

    1. Remove wrappers from chocolates; place in freezer while preparing and baking cookies.

    2. Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed until blended. Cover; refrigerate dough about two hours or until firm enough to handle.

    3. Heat oven to 350°F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups or lightly spray with nonstick cooking spray. Shape dough into 1-inch balls; place in prepared muffin cups.

    4. Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack. Dust cookie tops with powdered sugar. Press frozen chocolate piece into surface of each cookie. Cool completely in pan on wire rack. Makes about 48 brownie bites.

    Source:https://www.hersheys.com/recipes/recipe-details.aspx?id=8608&name=Chocolate-Meltaway-Brownie-Bites

    Bonus Recipe: Flourless Chocolate Cupcakes

    This is a bonus recipe, because I didn’t actually take this one to work with me. I made this recipe for my mom for her birthday because she has given up gluten. She loved them, and my grandparents said they were better than the oreo cupcakes, which I doubt, but that’s what they said. I found this on a blog called The Kitchen Paper.

    Flourless Chocolate Cupcakes

    • 4 oz semi-sweet chocolate (1/2 cup chocolate chips)
    • ½ cup butter, chopped into pieces
    • ⅔ cup packed brown sugar
    • 3 eggs, beaten
    • ¾ cup unsweetened cocoa powder
    • ½ tsp instant espresso powder
    • cupcake liners
    • 4 ounces regular cream cheese, room temperature
    • ¼ cup unsalted butter, room temperature
    • 3 Tbsp unsweetened cocoa powder
    • 1¼ cup powdered sugar, sifted
    • 1 tsp vanilla extract
    • Preheat your oven to 375 F.
    • In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter is completely melted.
    • Whisk until the chocolate is also melted, and mixture is smooth.
    • Whisk in the brown sugar, then eggs, until smooth.
    • Sift the cocoa powder and espresso powder into the mixture, and mix until combined.
    • Fill each cupcake liner ⅔ full.
    • Bake until the tops are set, about 15 minutes.
    • Let fully cool before frosting.
    • For frosting, combine the cream cheese and butter together in a stand mixer. Mix until fully incorporated, light, and fluffy. Add the cocoa powder, then powdered sugar and vanilla extract. Beat until smooth, then divide evenly among cupcakes.

    Source: http://www.thekitchenpaper.com/flourless-chocolate-cupcakes-with-chocolate-cream-cheese-frosting/

    Peanut Butter Chocolate Chip Cookies

    I made these because one of my managers asked for them. This is the Nestle Toll House recipe.

     

    Peanut Butter Chocolate Chip Cookies

    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 cup (2 sticks) butter or margarine, softened
    • 1/2 cup creamy or chunky peanut butter
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 1 large egg
    • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
    • Granulated sugar

    Preheat oven to 375° F.
    Combine flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels
    Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
    Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
    PAN COOKIE VARIATION:
    Prepare dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.

    Source: http://www.verybestbaking.com/recipes/30357/Old-Fashioned-Peanut-Butter-Chocolate-Chip-Cookies/detail.aspx

    Oatmeal Scotchies

    This recipe was a big hit. A lot of people said they had never thought of oatmeal and butterscotch. I made these after watching an episode of Warehouse 13, when Leena had asked Artie if he had eaten all of the oatmeal scotchies. I started thinking, “I have oatmeal and butterscotch chips, I could make those!” So I did. This is the Nestle Toll House recipe for them.

    Oatmeal Scotchies

    • 1 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 cup (2 sticks) butter or margarine, softened
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract or grated peel of 1 orange
    • 3 cups quick or old-fashioned oats
    • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

    Preheat oven to 375° F.

    Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

    Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    PAN COOKIE VARIATION:
    Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

     

    Source: http://www.verybestbaking.com/recipes/18478/Oatmeal-Scotchies/detail.aspx

    Cookies from a mix

    I know this blog is for recipes, and using mixes don’t really count, but I thought I would add this post to tell which cookies that I brought in that were made from mix, so that people wouldn’t be waiting for these recipes.

    I got all the mixes from Walmart, and they were each $1.

    The cookies that came from mix were :

    Creamsicle, Pink Lemonade, and A&W Root Beer Float.