Life's Simple Measures

Secret Recipe Club: Cookie Brittle

2013-05-20T00:00:00.000-05:00

. Hello, my SRCers [and other lovely readers]!

I can't believe another month has already gone by. I feel like I just wrote up my last SRC post...

But I can't complain, this club is oh-so-fun and I absolutely love being introduced to new blogs. It's always a treat to browse through their array of recipes and see all of the different styles of bloggers out there. It's a 'small' community but yet we are each so vastly different. Gotta love it.

Which brings me to my May assignment, Creative Kitchen Adventures. Remember how said we are so incredibly different? Well point in case right here!

LSM is all about the sweet treats, right? Let's see how much butter and sugar we can pack into one pan and hopefully no one will notice. But Creative Kitchen Adventures lies on the opposite end of the spectrum. In an extremely good and healthful way though. I could take a couple notes from this blog...

Denise, the author of Creative Kitchen Adventures, is much like me in that she is a self taught cook [except I bake!] and she started her blog as a way to keep track of all of the recipes she was trying. But while Denise is also a mother, she does put a certain focus on bringing healthy meals to her family using wholesome ingredients (e.g., she tries to stay away from processed foods). But what I think is unique and genuine about Denise's goals is that she's not an 'all or nothing' type of person. So though she gravitates towards healthful recipes, there's definitely a fair share of sweet treats on her blog [which of course I love!]. And I think it's great that she doesn't deprive her family, one would only think that would lead to some disasters later in life. Or at least that's what I tell myself when I'm eating pans of brownies...

My brother's commissioning was this last weekend [details and pics to come!] so I made the Cookie Brittle for everyone to snack on. Uh, it was gone in 15 minutes.

Anywho. So what recipes of Denise's caught my eye?! More like what didn't...but here are some of my favs: Mexican Omelette, Bruschetta Pizza, Bacon-wrapped Dates, and Flourless Chocolate Brownie Cookies. And I'd just like to throw it out there that I've had Bacon-wrapped Dates before and they are quite possibly heaven on Earth. No joking whatsoever. And I can only imagine that Denise's version is absolutely scrumptious and addicting!

But this month, curiosity completely got me. Cookie Brittle? What?! First, I didn't have a clue as to what the recipe would turn out like but I couldn't resist trying it out because Denise labeled it as a 'Christmas Favorite.' Uh, who can turn down a Christmas favorite? For reals...

And now I know why Denise and her loved ones adore this treat so very much. It's addicting. You know those snacks you can't stop nibbling on despite the fact that you're not even hungry? Yeah, definitely did that with this one. And I'm not ashamed.

The 'cookie' part of this recipe is just that, it very much resembles a buttery shortbread with a generous helping of rich chocolate chips mixed throughout. And a lovely topping of chopped walnuts tops off this cookie just perfectly.

I'm not quite sure how it happens, but the brittle pieces comes during the baking process. If you watch closely, the butter creeps its way to the top of the cookie, enveloping the walnuts and creating a crisp exterior resembling well...brittle. You know that crunchy, caramely treat? Yep, it's now in cookie form.

And to make it a true replica, the sheet of cookie brittle is broken into random sized pieces perfect for plopping into a bowl and setting out for all to munch. Forget Christmas time, this is an all-year-round delight!

Thanks again, Denise, I love the simplicity and deliciousness of this recipe and I wouldn't have found it without you! Until next month! .

From Creative Kitchen Adventures

Ingredients:

1 c. butter, softened

1-1/2 tsp. vanilla extract

1 tsp. salt

1 c. sugar

2 c. all purpose flour

8 oz. semisweet chocolate chips

1-1/2 c. chopped walnuts

Directions:

Heat oven to 375F. In a large bowl, cream together on medium speed butter, vanilla extract, and salt, until combined. Add sugar and flour and beat until just combined. Stir in chocolate chips.
Press batter into a cookie sheet (about 1/2- to 1-inch thickness; batter won't take up the entire sheet). Sprinkle top with walnuts.
Bake 20 to 25 minutes or until lightly browned. Let cool on wire rack for 15 minutes before breaking into pieces.

Yield: 40 pieces

Raspberry Chocolate Coffee Cake

2013-05-15T08:00:00.000-05:00

. Spring has sprung!

Or I guess you can call it Summer at this point.

But regardless, the heat has arrived and I won't ever complain about the humidity [very much...]. I mean, it took April snow storms for this weather to get here. So I'll just shut up and be happy about it!

So to kick off my summer baking [yay!], I picked out a real doozy. Whatever a doozy is. But I picked it. And you'll want to get your chompers on this one. I. Promise.

I made this luscious Raspberry Chocolate Coffee Cake last weekend for Robbie's mom for Mother's Day. His family lives in Omaha, so we're able to see them much more often than my own family. And they also get the honor of testing out any of my baked goodies I ~~force~~ pass on their way. Don't know if that's a good or bad thing though...

Anywho, Robbie and I picked out a lovely floral display for his mom and I made this breakfast treat for he and his family to enjoy on Mother's Day. We don't want her making her own breakfast Mother's Day morning, right?! I didn't get a chance to taste my creation but word on the street is that it was spot on. And let's be real...my pictures don't do this sucker justice {cough, I need a real camera, cough], so you can only imagine the [subtle] decadence this recipe produces. Layers and layers of summery, chocolatey goodness, to be exact.

So here's the gist of it. Three layers of soft, uber moist, classic vanilla coffee cake. Three layers of chocolate streusel. And three layers of plump, tart, fresh raspberries. Hmm...that's a no brainer.

Gather those ingredients and get bakin'!

P.S. I do want to fill you in on the Mother's Day present my family got for our beloved mamacita because I'm oh-so-excited about it! So you may have read that Robbie and I finally made the big jump and got engaged, which obviously leads to a wedding. And lots of wedding planning.

So first things first, Robbie and I decided that we'll be getting married in Arizona where his parents have a house in Desert Mountain. There's a beautiful clubhouse there that I'm beyond excited about, so for Memorial Day weekend Robbie, Robbie's parents, and I are trekking down South to meet with the venue coordinator and a couple of different wedding planners. Well of course I want my parents involved in this whole process more than anything, but we all have a lot going on in our lives at the moment so we initially thought they wouldn't be able to make the trip. But after some discussions with my loving dad, we decided to surprise my mom with a plane ticket to AZ to take part in all of this crazy planning! So for Mother's Day, that's what my mom got. Which was followed by lots of happy tears and laughter. So needless to say, I can't even wait for the next two weeks to go by and to spend some quality time with my best friend during such a special time.

So wish us luck! And if any one knows of any wedding planners they'd recommend, suggestions are SO welcomed! .

P.S.S. check out our wedding website at The Knot, I updated the About Us section so you can read a little about how Robbie and I first met! .

My Notes:

Don't be intimidated by the layering, it's very simple and you can't really mess it up!
I chose to use milk chocolate for my topping but for pure eye appeal I'd probably use semisweet chocolate next time. The darker chocolate would look so pretty against the light cake!

Adapted from Cooking Melangery

Ingredients:

Vanilla Coffee Cake:

3 c. all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. unsalted butter, at room temperature

1-1/4 c. sugar

3 large eggs, at room temperature

1 tsp. vanilla extract

2 c. sour cream

1 c. semisweet or milk chocolate, melted

Raspberry Chocolate Filling:

1/4 c. sugar

1/4 c. packed light brown sugar

1 tbsp. unsweetened cocoa powder

2 c. fresh or frozen raspberries

Directions:

Heat oven to 350°F. Butter or spray with nonstick cooking spray a 9- or 10-inch bundt pan.
For cake, combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In a large bowl, cream together butter and sugar on medium speed until light and fluffy (about 3 minutes). Add eggs, one at a time, until completely combined. Add vanilla extract and beat until combined.
On low speed, in alternating additions of 3 each, add in dry ingredients and sour cream just until blended (do not over mix the batter).
For the filling, combine the sugar, light brown sugar, and cocoa powder. Scoop 1-1/2 cups of batter into prepared pan and spread evenly to cover bottom. Sprinkle 1/3 of the cocoa mixture over the batter and 1/2 cup of raspberries. Scoop 2 cups of batter over filling to cover and repeat steps with the 1/3 of the filling and 1/2 cup of raspberries. Repeat one last time with the remaining ingredients to make 3 layers. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cake cool for 30 minutes before unmolding.
In a microwave safe bowl, melt the chocolate and pour over the bundt cake. Use the remaining 1/2 cup of raspberries to decorate the top of the cake.

Yield: 10 servings

Lucky Leaf GIVEAWAY and Cherry Coconut Squares

2013-05-06T14:41:00.001-05:00

. So, all you Midwesterners. Anyone else as sick of this never-going-to-see-Spring-weather we've been having? As I'm typing out this post, it is currently mid-30s [so freezing], raining, and beyond windy. Oh, did we forget it's May? Okay, just wanted to make sure we all knew that.

And that's enough of my crabbing because we have some fun things to get to. Am I right or am I right?!

What better way to make us forget about the dreary weather than a creative giveaway by Lucky Leaf?! 'Good Things Come to Those Who Pin' is the name of this contest and it's sure to get you in the Spring mood [for those of you who haven't seen it yet!].

So how does it work exactly? Well it's pretty easy peasy and totally worth it seeing as the grand prize is $500! But why stop there? Two additional winners will receive $200 and ten (10) more finalists will win Lucky Leaf gift packs! So here are the rules:

Create a Pinterest board named 'Good Things. Spring' and repin the contest entry image from Lucky Leaf's Pinterest board.
Pin three (3) Lucky Leaf recipes directly from LuckyLeaf.com along with three (3) springtime baking inspirations images. Be sure to tag each of the images with #luckyleafluckyme.
Next, follow the Lucky Leaf Pinterest board (link above).
Finally, register for the contest through Lucky Leaf's Promotions page for a chance to win those high dollar prizes!

Sounds like a good ol' fashion time, huh?! So get pinning, since you only have until May 15, to enter!

And to give you some inspiration of my own, I'm leaving you with my experience of Lucky Leaf's Coconut Cherry Squares recipe and cherry pie filling they sent to me [along with some other great stuff] to spur my involvement in this awesome giveaway.

First, cherry pie filling is my absolute favorite. So even though Lucky Leaf sent me two additional recipes and pie fillings, I just had to go with cherry. And these bars are super simple, so who's going to pass that up? And when I mean simple, I mean one bowl simple. Yep, one bowl.

And for those of you with picky eaters, these bars are for them. They are one classic dessert, with a crust and sprinkled topping of buttery, sweet, and salty goodness, sandwiching a sweet cherry filling. Throw in a little coconut for an added crunch and element of flavor and we have one winning Spring-filled recipe. And Lucky Leaf didn't tell me to say that. I really did love this treat.

So to get you in gear for Spring, bake up a batch of Cherry Coconut Squares [check my link above for the recipe!] while browsing the Web for Spring time goodies. A quick pin or two could win you some big time cash! .

Bajillionaire Bars

2013-05-01T08:00:00.000-05:00

. Yeah, I did it.

I most definitely just made up the name of these bars. But lemme 'splain.

Any of you ever heard of Millionaire Bars? Well they're quite simple...kind of. Millionaire Bars are a treat consisting of a shortbread crust, caramel filling, and chocolate topping. And if you've never had this combination [ahem, Twix Bars], then you are 1) missing out and 2) don't even realize how addicting those three things together can be. Trust.

But when I stumbled upon the recipe for Billionaire Bars, there was no turning back. Actually, this recipe was called Chocolate Chip Cookie Dough Billionaire Bars but because that title is a touch long, I made up my own name. And because I felt that 'billionaire' didn't even begin to describe how rich and decadent these bars turned out to be. Trust again.

So what is it that knocks these bars up a few notches? Well, cookie dough, of course! And one thick layer of it. So let's recap...

Buttery, crunchy shortbread crust. Creamy caramel filling. A thick layer of soft chocolate chip cookie dough. And last but not least, a shiny, smooth topping of chocolate.

It's hard for me to even describe these lil' suckers without my mouth watering. Every ~~monstrous~~ bite you take fills your mouth with bajillionaire goodness. Seriously, these bars may actually make you feel richer, they're that delicious. Or possibly a little fatter....just kiddinggggg.

So what do these bars have to do with what's going on in my life currently? Well, I figured I better follow up my engagement post with a monumental dessert, seeing as that is quite the life changing event. And these Bajillionaire Bars, along with the Brownie Fantasy Bars, are nothing less than mind-blowing memorable. Must I say 'trust' one more time?

So to celebrate my engagement [okay, totally kidding], get your buns in the kitchen and get bakin'! .

My Notes:

I doubled this recipe so I'd have enough to make a 13x9-inch pan, but if you don't have a crowd to serve, simply cut the ingredients in half, use an 8x8-inch pan, and bake for 18 to 22 minutes.

Adapted from Brown Eyed Baker

Ingredients:

Shortbread:

2/3 c. unsalted butter, at room temperature

2/3 c. sugar

1 tsp. vanilla extract

1/2 tsp. salt

2 c. all purpose flour

Caramel Filling:

14 oz. soft caramels, unwrapped

4 tbsp. heavy whipping cream

Chocolate Chip Cookie Dough:

1 c. unsalted butter, at room temperature

1 c. packed light brown sugar

1/2 c. sugar

4 tbsp. heavy whipping cream

1 tsp. vanilla extract

1-1/2 c. all purpose flour

Pinch of salt

1 c. mini semisweet chocolate chips

Chocolate Glaze:

8 oz. semisweet chocolate, chopped

2 tbsp. unsalted butter

Directions:

Heat oven to 350°F. Spray 13x9-inch baking pan with nonstick cooking spray; set aside.
For shortbread, in a medium bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy (about 3 minutes). Add vanilla extract and salt and beat until combined. Add flour and mix until incorporated (mixture may be crumbly). Firmly press mixture into bottom of prepared pan. Using a fork, poke holes in the crust. Bake 22 minutes or until edges are lightly golden. Set pan on wire rack while making the filling.
For caramel filling, place caramels and heavy whipping cream into medium saucepan over medium heat. Stir until completely melted. Pour hot caramel mixture over shortbread and spread into an even layer. Refrigerate 30 minutes to 1 hour or until set.
For chocolate chip cookie dough, combine butter, light brown sugar, and sugar in a large bowl and beat on medium speed until light and fluffy (about 3 minutes). Add heavy whipping cream and vanilla extract and mix well. Add flour and salt and mix on low speed until incorporated. Stir in mini chocolate chips. Spread cookie dough over the caramel layer. Refrigerate pan while making topping.
For chocolate glaze, in a small microwavable bowl, combine chocolate and butter and melt until smooth. Spread glaze over cookie dough and chill 30 minutes or until set, before cutting and serving.

Yield: 2 dozen bars

I Hear...Wedding Bells?

2013-04-26T08:00:00.000-05:00

. That's right folks. And guess what?

They're for me!

Can you believe it?! Because I can't.

You may have noticed my subtle mention in my last post that I had some exciting news to fill you all in on from this past weekend in Colorado. Well...'exciting' is probably a bit of an understatement. Because from my perspective, I have some mind-blowing, absolutely life changing news...

I'm. Getting. Married!!

For those of you who know Robbie and I, you're probably saying 'it's about dang time!' [yes, we've been dating for 7 years!]. But we've always danced to our drum and never really rushed in to anything [except for maybe that house, cough]. So in our minds, this engagement happened exactly when it was supposed to. And through the happy and outright black-hole times, Robbie and I have beaten the odds and come out on top. And I'm fairly certain I can speak for us both when I say we've never been happier.

So how did it happen, you may be wondering?!

Well to get the story, you must check out the wedding website I set up for Robbie and I over at The Knot. You'll see that we've only filled out the Our Proposal section but patience is a virtue my friend. Just kidding, I must tell myself that all of the time. But we'll gradually fill in the remaining sections over time!

And for those of you newly engaged, soon-to-be, or just because you love weddings, use The Knot. I felt completely overwhelmed at the slightest thought of planning a wedding, but this website provides so much guidance with it's handy checklists, guest list manager, etc. And as you'll see if you click on our link, you're able to set up your own personal website chronicling the whole engagement/wedding process! And no, they aren't paying me to say that.

So stay tuned for more news about our special day!

And be warned, 'wedding' is on my mind 24/7, so you'll more than likely read a lot about it on LSM. Sorry, I can't help it! .

Secret Recipe Club: Grasshopper Bars

2013-04-22T07:11:00.002-05:00

. Good day all!

I mentioned last week that Robbie and I made an ad hoc visit to Colorado this last weekend for all of about 24 hours and drove for 18 hours...but who's counting. Nevertheless it was a lovely trip and I have some exciting news for you all that I can't wait to share. But today...it's all about SRC!

This month I was assigned the cutesy blog The Freshmen Cooks. And even though I felt like an old fart, I had a great time browsing through the vast array of savory and sweet recipes, some of my favorites including Chocolate Cherry Bread Pudding, Four Cheese-Stuffed Shells, Creamy Stuffed Mushrooms, and S'more Cheesecake.

But amongst these enticing recipes, my eyes fell upon one I just couldn't pass up. So in my meager attempt to usher in the Spring-that-will-never-come, I baked me [and my co-workers] up some Grasshoppers Bars.

At first glance these bars looked rather familiar. And then it hit me. My mama-sita had made these before when I was growing up and I remember having an outright addiction to these bars. But a fudgey brownie, creamy mint buttercream filling, and smooth chocolate topping is hard to pass up.

But this recipe kind-a one-upped my mom's...sorry mom! She can [and will] correct me if I'm wrong, but the version she so kindly made consisted of a boxed brownie and I think the filling/topping must have been a touch different as well. But there ain't nuttin' but homemade lovin' from The Freshman Cook and I truly think you can taste the difference.

The Freshman Cook's brownie is one superb brownie. Extremely chocolate and dense, just how I like 'em! But that filling is what really knocked my socks off. SO creamy and perfectly minty, I don't even know how to begin explaining it. It's just....delish. And when I say creamy, I mean really creamy. As in spilling-over-the-sides-of-the-bar-when-you-cut-into-it-creamy.

As I mentioned before, I brought these bars into work and [not surprisingly] received an extremely favorable response. And maybe it was because I hadn't brought in anything in a while, but it seemed like my co-workers really loved these because I'd hear mmmm's and these are good! every once in a while from their desks. It's a sound I sure love to hear!

Thanks again, The Freshman Cooks, for a scrumptious recipe and one that I'll be making again and again! Happy SRC, everyone! .

Adapted from The Freshman Cooks

Ingredients:

Brownie:

3/4 c. all purpose flour

1/2 tsp. salt

1 tbsp. unsweetened cocoa powder

5 oz. quality dark chocolate, coarsely chopped

1/2 c. butter, cut into cubes

3/4 c. sugar

1/4 c. firmly packed light brown sugar

3 large eggs, at room temperature

1 tsp. vanilla extract

Mint Buttercream Filling:

3/4 c. sugar

2 tbsp. all purpose flour

3/4 c. plus 2 tbsp. heavy whipping cream

3/4 c. butter, cut into cubes

2-1/2 tsp. peppermint extract

Green food coloring (optional)

Chocolate Glaze:

6 oz. quality dark chocolate, coarsely chopped

1 tsp. light corn syrup

1/2 c. unsalted butter, softened, cut into cubes

Directions:

Heat oven to 325F. Butter sides and bottom of a 13x9-inch pan-inch pan; set aside. In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.
For the brownies, in a microwave safe bowl, melt the chocolate and butter until smooth. Transfer to a large bowl and whisk in sugar until completely combined. Let cool to room temperature
Add the eggs to the chocolate mixture and whisk until just combined. Add vanilla extract and stir until combined (do not overbeat the mixture or your brownies will turn out cakey).
Add the dry ingredients to the chocolate mixture and gently fold the mixtures together until wet but there's a trace of the dry ingredients left.
Pour the batter into the prepared pan and evenly spread the batter. Bake 12 to 15 minutes or until a toothpick inserted in the center comes out with a few loose crumbs (the brownies should be slightly underdone; trust me on this). Let cool while making the filling.
For the buttercream, in a medium saucepan, whisk together the sugar and flour. Add heavy whipping cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened (5 to 7 minutes).
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy.
Add the peppermint extract and food coloring (to desired color) and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency. Evenly spread the filling over the cooled brownies and place in refrigerator for 45 minutes.
For the chocolate glaze, in a large microwave-safe bowl, melt the chocolate, light corn syrup, and butter, and stir until completely smooth. Pour the mixture over the chilled mint layer and spread in an even layer. Place the pan back in the refrigerator for 1 hour, or until the glaze hardens. Let bars stand for 15 minutes before cutting.

Yield: 2 dozen bars

Brownie Fantasy Bars

2013-04-17T08:00:00.000-05:00

. And the chaos continues.

I'm not really sure how it's happened but the next month or two of my life is jam packed with events, including babies, weddings, and a special baking opportunity I'll fill you in on later.

It's all very exciting but a touch overwhelming when you throw in the fact that I work 8-5 err'day. And 99% of the time, work is on my mind anyway. Boo. But I can't complain, none of these upcoming things are obligations, so it should all be fun-filled...I hope.

But one thing I am uber excited about is the trip to Colorado Robbie and I will be making this weekend. In our typical fashion, this trip was decided upon maybe last week and we're setting out for the beautiful mountains Friday after work. Word has it [and the Weather Channel confirms] that Colorado is filled with massive amounts of snow, and though I'd like to get away from this winter-weather-in-spring climate, I can never get enough of the Colorado scenery. So give it to me.

But before we head off, I figured one last treat was in order. And this is one monstrous dessert, comparable to the mountain slopes I'll be hittin' in a few days. And I'm fo reals...no joking here. This is easily the thickest and most decadent bar I've made to date. Brace yourselves.

Brownie Fantasy Bars are pretty much that. One big fat fantasy of a baked goodie. Not just one, but two batters are somewhat swirled together and absolutely stuffed with crunchy rice cereal, gooey marshmallows, rich semisweet and milk chocolate chips, chewy dates, decadent Oreo cookies, nutty walnuts, and a trio of baking chips topping.

Whoa.

Now I know what you're thinking, how could all of those things really come together to make an unforgettable bar? Well...how can they not?!

Trust my taste buds, which have sacrificed themselves for the better of the baking community and tested more cookies and bars than I care to even admit. These are legit. And you. will. love them.

Have a wonderful rest of the week my dearest readers, until Monday! .

Adapted from A Passion for Baking

Ingredients:

Blondie Batter:

3/4 c. unsalted butter, melted

1-1/2 c. firmly packed light brown sugar

2 large eggs

1-1/2 tsp. vanilla extract

1-1/2 c. all purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

Brownie Batter:

1 c. unsalted butter, melted

1 c. sugar

3/4 c. firmly packed light brown sugar

3 large eggs

1 tsp. vanilla extract

3/4 c. cocoa powder

1/4 tsp. baking soda

1/4 tsp. salt

1 c. all purpose flour

2 c. rice cereal

1 c. mini marshmallows

1 c. semisweet chocolate chips

1 c. milk chocolate chips

1 scant c. chopped dates

2 c. chopped Oreo cookies

1 c. chopped walnuts

Topping:

1/4 c. semisweet chocolate chips

1/4 c. butterscotch chips

1/4 c. white chocolate chips

Directions:

Heat oven to 325°F. Generously spray 13x9-inch pan with nonstick cooking spray; set aside.
For the blondie batter, blend butter and brown sugar. Mix in eggs and vanilla extract. Fold in flour, baking powder, and salt to make a soft batter. Set aside.
For the brownie batter, combine butter, sugar, brown sugar, eggs, vanilla extract, cocoa powder, baking soda, salt, and flour and mix well. Fold in cereal, marshmallows, semisweet chocolate chips, milk chocolate chips, dates, Oreos, and walnuts, using a large spatula or wooden spoon.
Place the brownie batter into the prepared pan and use wet hand to spread the batter evenly. Spoon the blondie batter over the brownie mix and spread evenly. Using the handle of the spatula or a knife, marbleize the two batters by using up and down motions with the handle.
Bake 45 minutes or until set and spots of the blondie batter seem set and slightly browned. Immediately sprinkle on the semisweet, butterscotch, and white chocolate chips and smear with a knife as chips melt. Refrigerate two hours before cutting.

Yield: 2 dozen bars

My Long Easter Weekend plus Mrs. Wakefield's Chocolate Chip Cookies

2013-04-11T08:00:00.000-05:00

. Geesh, I feel like so much has gone on lately that I haven't been able to update you all on. That is, if you care.

Let's see...where to begin?

How about Easter!? I ended up taking a few days off during the week before Easter so I could head back to Minne. I mentioned earlier that my parents are moving back to Seattle [to be closer to family, my mom got a new job, etc.], so this visit was a little more special than most. And odds are it's the last time I made the drive through [boring] ol' Iowa and on up to Woodbury with an actual place to call my home. So all in all, it was a bittersweet trip.

But ironically, it was one of my most favorite visits back home I've had in a while. I headed into the long weekend with virtually no plans aside from hitting up the Mall of America [a.k.a. my heaven on Earth] and that was a great feeling in itself. I started off the vacay with meeting up with my two very best friends in the entire world, Mel and Brit.

But it wasn't simply a trio, Brit just had her second daughter, Grace, in January, so this was my first encounter with the beautiful little babe. And Brit's first, Nora, is basically my favorite little person ever and spending time with this group was easily the highlight of the week. We did nothing but lounge around and catch up on each other's crazy busy [and very different] lives but I don't think any of us would have had it any other way. Don't you just cherish those types of friendships?

And of course I brought along my own babies, Graham and Tilly, and let me tell you...Nora couldn't get enough of them. Just like her favorite aunt [that would be me], she's a true animal lover and I think she probably walked Graham for four miles throughout the house while the 'grown up's' chatted. And lucky you, I managed to snap an adorable video clip of Nora doing what she does best.

The rest of the week was laid back city. The fam and I made a trip to the MOA, watched a lot of [March Madness] basketball games, and just enjoyed each others company. Pretty nice, if I do say so myself.

Sadly, I had to leave back to Omaha on Easter so I didn't actually get to experience stuffing myself silly with holiday foods. Sad day, huh? But I did manage to contribute to the Easter spread by making my forever-favorite Hummingbird Cupcakes and decorated them like birds nests. Supa cute, huh?!

So to go with my very family oriented, nostalgic trip back home, I felt like this classic chocolate chip cookie recipe was the perfect complement. Not only are plain chocolate chip cookies [or PCCC as my comical Dad likes to call them] are my dad and Robbie's absolute favorite treat, but what person doesn't associate their family [particularly you mama's] with the smell of buttery PCCC's baking in the kitchen? Because I know growing up, Nestle Tollhouse chocolate chip cookies were a staple in our house.

So why is this particular recipe my absolute favorite? Well for one, it's buttery. And uber chocolatey. Oh, and includes a chewy center with ever so slightly crispy edges. I'm basically describing the quintessential cookie, but you shouldn't be surprised because this recipe is a play off Mrs. Wakefield's Chocolate Chip Cookies. And who doesn't go gaga for that homey Nestle Tollhouse chocolate chip cookie recipe on the back of the package? But I do love the fact that I found this recipe in a cheap old book I bought from a used book store...who-da thunk?!

I bet reminiscing about your childhood cookie favorites has your mouth watering by now, so hop on into the kitchen and whip yourself up some good ol' PCCC's.

Let's see if we can get that acronym to stick... .

My Notes:

If you're looking for a little crunch in your cookies, add in 2 cups of chopped walnuts or pecans. I omitted this ingredient when I made them but like usual, it's all your preference!

Adapted from The All American Cookie Book

Ingredients:

2-1/4 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 c. unsalted butter, softened

3/4 c. plus 2 tbsp. packed light brown sugar

1/2 c. plus 2 tbsp. sugar

2 large eggs

2 tsp. vanilla extract

2 c. semisweet chocolate chips

Directions:

Heat oven to 375°F. Coat baking sheet with nonstick cooking spray; set aside.
In a medium bowl, sift together flour, baking soda, and salt; set aside. In a large bowl, with mixer on medium speed, beat together butter, brown sugar, and sugar until blended and fluffy (about 3 minutes). Add eggs and vanilla extract and beat until evenly incorporated. Stir in the flour mixture, chocolate chips, nuts (if using), just until evenly incorporated.
Drop dough onto prepared baking sheet by scant tablespoonfuls, spacing 2 inches apart.
Bake 8 to 11 minutes or until golden brown all over and slightly darker at edges. Remove baking sheet from oven and let stand for 1 to 2 minutes before removing cookies to wire rack to cool completely.

Yield: 3 dozen cookies

Why I Support the AHA Omaha Heart Walk!

2013-04-05T08:00:00.000-05:00

. So...this post is a little different than normal.

No recipe, whatsoever. Sowwy guys. But I do think what I have to share with you all is worth the click. You'll get what I mean as you read on.

This year I'm one of the team captains for the American Heart Association Heart Walk at my work, Union Pacific (UP). This is my first year joining the team and I can't tell you how excited I am for it. All I'm asking is that you take one click to my personal donation page where you can read about MY reason for supporting this truly life saving organization.

I'm by no means asking you to donate, but to just simply read my family's story. And then, if it happens to pull at your heart strings [pun intended], then of course it would be wonderful if you could spare even $5 to show your support. My story alone demonstrates that these donations really do save lives! And what's even better is that my company matches every donation of $25 and above (e.g., donate $25, UP donates $25, and your donation magically becomes $50!)!!

And for those of you in Omaha who would like to actually participate in this walk, just select the Join My Team option [AERO is the employee resource group I represent], go through the registration, and I'll see you at 9:30 AM sharp on Saturday, May 11 ☺ And for you out-of-towners, you can also search for a nearby Heart Walk in your area!

If you're looking to donate, but for some reason are having a hard time navigating the page, please send me an e-mail at jesswaka@gmail.com and I'll be more than happy to help you out! Thanks in advance for taking a moment to read this post and/or choosing to spend your hard earned dollars to support AHA!.

Easter Recipes 2013

2013-03-25T08:00:00.000-05:00

. Easter is this weekend, my dear readers. Can you believe it? I still stand strong with my notion that it's just not right to have Easter in March. But what can you do about it? I'll tell you...nuttin.' I guess it's just a weekend or two sooner that we get to chow down on those dishes our families save especially for the holidays. Can't complain about that!

I'm sure many of you have already started planning your spread [or maybe not!]. But in my usual fashion, I'd thought it'd be fun to share a few Easter recipes I have on LSM that have possibly gotten buried beneath the other posts. It never hurts to have one more dish, right? I also threw in a few breakfast/brunch recipes for those of you having family/visitors in town. I stuck with things that are easy to throw together and some that can be prepared the night before so your mornings aren't any more hectic than they need to be.

I'm actually heading back to Minne[sota] Tuesday night [I took the rest of the week off from work, yippee!] to be with my family one last time in the city I still call home. A lot has been going on lately and I know I've forgotten to mention that my parents are moving back to Seattle this April. It's been an absolute blessing for them to move closer to all of our family but I know my parents are also quite sad to be leaving behind their friends they've known for ages. But I guess that'll make for some fun visits!

Anywho, more to come on that later. I'm excited to get back to the Woodhood to see my besties and spend some quality time with my parentals. Hope you all have a blessed and relaxing Easter weekend, until next week! .

Easter Carrot Cupcakes

Apple Butter Monkey Bread

French Toast Casserole

Carrot Tea Cake

Cinnamon Cream Cheese Coffee Cake

Danish Puff

Carrot Cake Cookies

Hummingbird Cupcakes

Baked Carrot Cake Donuts

Cadbury Creme Fudge

Bacon, Egg, and Toast Cups

Ham and Cheese Breakfast Casserole

TWD Baking with Julia: Mocha Chocolate Chip Cookies

2013-03-19T08:00:00.000-05:00

. Mmm it's good to be back.

Back to Tuesdays with Dorie, I mean.

I have been anything but consistent with my TWD posts, so I'm glad I'm finally getting back to it. After all, you'll be hard pressed to find anything out of the Baking with Julia cookbook that won't blow your mind. True statement.

So let's get into these cookies.

I've never made any type of cookie with coffee and for the life of me, I can't figure out why. I'm an avid coffee drinker [grande Veranda blend from Starbucks is my morning routine] and obviously I love a good ol' cookie. So putting those two things together only seems right. Right?

You bet!

These cookies were beyond delish [and I use the past tense because they've definitely been cashed already]. The cookie dough base itself is scrumptious. Buttery scrumptious. And the hint of coffee [a.k.a. mocha] in the cookies only exacerbates the three types of rich chocolate chips studded throughout the crispy-edged, chewy cookie. And yes, I said three types of chocolate chips. Just imagine biting into a cookie and having chunks of dark, milk, and white chocolate dancing across your taste buds. Uh, YUM. This is one of those recipes that has indeed been mastered. So don't mess with it.

And now that I've convinced you [or scared you away] of the perfection of this recipe, head on over to our host for this month, Galettista, to get the Mocha Chocolate Chip Cookie recipe. Do it! .

My Notes:

Keepin' it real, if you don't like coffee you more than likely won't like this cookie. The coffee flavor isn't overly powering but it's definitely there.
I opted to skip the apricots in the cookie but I think it was more because I was lazy. Feel free to use them if you'd like though!
You most definitely don't have to use three types of chocolate but I do think it makes the cookie that much more exciting. But to make it easier, use what you have on hand.

Secret Recipe Club: Creamy Smoked Salmon Dip

2013-03-18T11:00:00.000-05:00

. Annnnnnnd.

It's SRC time.

This month I was assigned a scrumptiously interesting and bilingual blog: Canela Kitchen. Yes, a bilingual blog. Who knew?!

Anywho, searching through Canela Kitchen recipes made my mouth water from the vast array of appetizers, desserts [more mousses and puddings than I thought possible!], soups, and so much more. But Canela Kitchen has been in existence since 2007, so of course they have loads to share! And back to this bilingual thing, each and every post written in English is followed up by the same post written in Spanish. Nifty, huh?! Very internationally friendly.

But when I stumbled upon the Smoked Salmon and Cream Cheese Dip recipe, there was no need to search any further. I was hooked from the moment I saw 'smoked salmon.'

And it is official this dip has made it on to my go-to appetizer recipes. HOLY SMOKES, this dip is too good, if that's even possible. But I guess any time you throw smoked salmon into the mix, it's gotta be good. Plus some salty capers, crunchy onions, refreshing cucumbers, tangy dill, and a creamy base. On a baguette. Hmm, guess who won't be sharing?

The great thing about this dip [aside from the fact that it's so dang tasty], is that you're turning a potentially expensive appetizer into one that's much more affordable. I mean, we all know smoked salmon isn't cheap. So mixing it into a dip really spreads the salmon much further [pun intended]. I'm totally envisioning this dip in our Easter spread this year. Yes, my family, you will get to enjoy this creation just as I have. Lucky ducks.

Thanks again, Canela Kitchen, for a superb dip recipe! Until next month, SRCers! .

Adapted from Canela Kitchen

Ingredients:

8 oz. cream cheese, softened

1 c. light sour cream

6 oz. smoked salmon, chopped

2 tbsp. dill, chopped

1 tbsp. capers, chopped

1/2 of a red onion, chopped

1/2 of an english cucumber, seeded and chopped

1/4 tsp. salt

1/4 tsp. pepper

1 tsp. lemon zest

1 tsp. lemon juice

1 tbsp. chives, chopped (garnish)

1 French baguette, sliced

Directions:

In a large bowl, beat cream cheese until smooth. Fold in sour cream, smoked salmon, dill, capers, red onion, cucumber, salt, pepper, lemon zest, and lemon juice, until thoroughly combined. Transfer to serving bowl, cover, and refrigerate one hour.
Garnish with chives and serve with sliced bread.

National Pi Day!

2013-03-14T20:19:00.000-05:00

. 3.14.

March 14.

Get it yet??

If you don't, we may need to have some words. Or maybe it's just a nerdy baker thing. Who knows!

But regardless, it's National Pi Day and that means only one thing: Pies. So in honor of this wondrous holiday [yep, it's official] I've compiled a couple of my favorite pie recipes made by, drum roll please.....me!

Duh. You should have seen that coming.

So enjoy scrolling through the next few pics and don't be shy, get to whipping one up! Trust me, they're easier than they look. Happy Pi day everyone! .

Blueberry Nectarine Pie

Cherry Cheesecake Pie

Chocolate Chip Cookie Pie

Bumbleberry Pie

Mini Fruit Pies

Cadbury Creme Fudge

2013-03-11T08:00:00.000-05:00

. Did anyone else realize that Easter is in March this year?

Not gonna lie, it just seems wrong. I didn't even know that Easter in March was actually possible. Well Easter has shown me up obviously.

But regardless, I guess it's about time I pop out an Easter post then, eh? Can you tell that I've been working on publishing themed posts prior to the actual holiday? Usually the special days creep up on me so you don't see the recipes that go with the event until after the holiday is over. Oopsies!

However, I managed to knock out an Easter holiday well in advance this year. And probably because it's a recipe I pinned last year before Easter but for one reason or another never got to making it. My bad.

And I'm still not sure why I would put off making one of the most iconic treats known to Easter. I mean really, who doesn't love those Cadbury Creme Eggs?! And if you don't, I don't know what you like then. Because those chocolate cases surrounding creamy, sugary goodness are one of a kind. And deliciously addicting. If it weren't for the fact that you know you probably shouldn't be eating handfuls of them, then I would. Eat handfuls of them, that is. Especially those caramel ones. Nummyyyy!

Anywho, this 'fudge' is super easy. I'm not quite sure I would call it fudge but at the moment I'm at a loss for another name. But it's easy because it's a couple of layers of a couple of ingredients and voila, your very own Cadbury creation!

Now I'll be honest [because that's what we do here], this recipe wasn't exactly what I hoped it would be [see My Notes below...]. But ironically, Robbie [who is the KING of all things Cadbury] actually loved these. He said 'if you like Cadbury Eggs, you'll like these. They taste just like the real ones.' And that's a direct quote, no if's, and's, or but's.

So if you're wise, which I know you are, you'll take Robbie's word and get to whippin' this 'fudge' together. Your Cadbury-lovers will bow at your feet ☺ .

My Notes:

The only 'issue' I had with this 'fudge' is the texture. The [white/yellow] filling was a little thicker than I think I was expecting. I also think it would be interesting to use milk chocolate chips rather than semisweet to really give it that sweet chocolate flavor. Lastly, I found that this is the best at room temperature, because the filling gets really gooey and the chocolate is nice and soft.
I poured over this recipe quite a bit afterwards because I felt like I could have made it a bit more presentable. One of the ideas I came up with was using a mini muffin tin and layering the chocolate and filling. Then you'd end up with a nice little layered Cadbury fudge piece. Cute, huh?!
I did find that the fudge was a bit hard to cute due to the thickness of the chocolate. So be sure to use a good knife and odds are you won't get perfectly clean cut pieces. But it still tastes just as good!

From Raising 4 Princesses

Ingredients:

1/2 c. light corn syrup

1/4 c. butter, at room temperature

3 c. powdered sugar

Yellow Food Coloring

1/4 tsp. salt (optional)

2 c. semisweet or milk chocolate chips

Directions:

Line a 8-inch baking dish with wax paper; set aside until ready to use. In a medium bowl, beat together the light corn syrup and butter. Slowly mix in powdered sugar and salt until combined [mixture will be very thick].
Separate one third of the mixture and place into a small bowl. Add the yellow food coloring until you reach the desired color.
Press the white filling into the prepared pan and top with the yellow filling.
In another medium bowl, melt chocolate chips in microwave until smooth. Pour the chocolate over the white and yellow filling and spread evenly.
Refrigerate for a couple of hours or until firm before cutting and serving.

Yield: 24 servings

A Birthday and Chocolate Chip Scotchies

2013-03-05T20:59:00.000-06:00

. So I kind of held out on you guys.

No, nothing really worthwhile like a groundbreaking, decadent recipe. I wouldn't do that to you.

Nope. But it was my birthday yesterday. Ya, ya, happy birthday, woopdy doo.

Just kidding guys, I'm not that much of a grinch. But not gonna lie, this birthday 1) crept up on me and 2) I wasn't all too excited for it. Why, you may ask? Well...26 isn't much to get excited about, you know? Last year I was surprised for my quarter-of-a-century birthday by my irreplaceable family and friends here in Omaha so I guess number 26 had a lot to live up to. And being a 'Monday' birthday wasn't something to get revved up for either.

But you know what?

I had one of the most memorable birthdays I can recall. No, seriously. I really did.

The day started out rather ordinary, nothing too crazy at work but the usual busy-ness as of late. But after lunch, the front desk called me down where I found a lovely box of a dozen cupcakes from Bliss Bakery, a local spot in downtown Omaha that holds a special place in my heart because it was started by two sisters. Gotta give some respect to the entrepreneurs of this world, right?!

Anywho, it was my lovely parents who had the special treats sent to my work. My mom's reasoning is that since she couldn't be there in person to bake me a cake [as you may know, my parents live in MN], then the cupcakes were going to have to be the next best thing. Hey, I ain't complainin'! But really, what wonderful parents I have. Can't say this more than enough.

So the rest of the afternoon was spent attempting to get some things done at work while also chatting with some fellow co-workers and trying to dish out these [ridiculously] beautiful [and even better tasting] cupcakes. But then I got another call from the front desk because lo' and behold, I had flowers. I had flowers?! Honestly, the first thing that went through my head was wtf? Because I knew my parents hadn't sent them...

But guess who did?!?!?!

Yep, MEL! Remember the lady I ranted and raved about a few weeks back because she was coming to visit me? Yep, her. I had talked to her a few days prior to my birthday and told her I wasn't too amped about the upcoming day because it was just a typical ol' Monday. Well, she took the liberty of sending me flowers to take away those Monday Blues and duh, it worked. I was overly delighted and for the second time that day, couldn't believe that someone had taken the time to send me something. Geesh. She's beautiful and thoughtful! But sorry guys, she's taken.

So, in summary, I had an exquisitely simple birthday but one filled with reminders of all of the extraordinary people I am so blessed to have in my life. I honestly think people take for granted the simple gestures in life, seemingly 'little' things that you may not even realize how big of an impact they have on someone's day. Or better yet, their life. All in all, in a good reminder.

And now that you've gotten a full recap on my birthday [whether you wanted it or not], I guess it's time for these cookies. They're legit. Simple as that.

Coming into my birthday weekend [yes, birthdays have apparently now rolled into weekends], I was craving a cookie. A simple, classic cookie. I know, hold your gasps. Because that rarely happens. As my dad would know [and jokes constantly about], I tend to gravitate towards recipes with a little twist and tend to steer away from the staple recipes because well, you see them everywhere. So sue me.

To fulfill my craving, I headed straight to my Milk and Cookies book because I knew I'd surely find a winner. Remember my White Chocolate Cherry Oatmeal Cookies? Those came from Milk and Cookies and are undoubtedly one of the best oatmeal cookies I've ever had. And that was exactly what I was looking for.

So I opted for the Scotchies, which consist of the oatmeal cookie dough base I can't get enough of. But then you add in a generous dose of cinnamon to fill every nook and cranny and jam pack the dough with addicting butterscotch chips. But to adhere to my reputation, I had to add something in! So I threw in a good helping of milk chocolate chips just for the fun of it. Again, sue me.

These cookies were nothing short of amazing and fulfilled every dream I had of an oatmeal cookie. Crisp edges, chewy centers, buttery, cinnamoney, and butterscotchy flavors all throughout. What's not to love? That's right...nuttin'! So get baking! .

My Notes:

I substituted some of the butterscotch chips for milk chocolate chips. But the great thing about this recipe is that you can use any types of chips you can get your hands on, just make sure it all adds up to two cups!
When scooping out your dough, I found it best to make sure the dough is pretty packed together. Otherwise some of my cookies spread out way too much and even burned a bit.

Adapted from Milk and Cookies

Ingredients:

1 recipe oatmeal cookie dough base (excluding orange juice, cherries, and white chocolate)

1 c. milk chocolate chips

1 c. butterscotch chips

Directions:

Heat oven to 350°F. Light spray a baking sheet with nonstick cooking spray; set aside.
Once cookie dough base is mixed but still streaky (do not overmix), using a wooden spoon, gently stir in milk chocolate and butterscotch chips. Cover with plastic wrap and place in freezer for about 10 minutes or until dough firms up.
Using a tablespoon or cookie scoop, place scant balls of dough onto prepared baking sheet about 2 inches apart.
Bake 15 minutes or until lightly browned around the edges (centers should be slightly soft to the touch). Remove from oven and transfer to wire rack to cool completely.

Yield: 3 dozen cookies

Lucky Leaf Winner and 'Tunnel of Fudge' Bundt Cake

2013-02-28T08:50:00.000-06:00

. And we go onward with my Valentine's Day inspired chocolate recipes. I told you I had a few up my sleeve and you do not want to miss this one in particular. Trust.

But first things first. I do believe it's about time I announced the winner of the Lucky Leaf giveaway I posted a few weeks back. Drum roll pleaseeeeeeee....

Congratulations to Amelia!!

I'll be sending you [Amelia] an e-mail to get all of the deets I'll need to get you your prize. And thanks again, everyone, for entering!

But let's get back to this here cake. I started the month out with the Cosmic Brownies, moved on to Deep Dark Chocolate Muffins [link above], and now we have the 'Tunnel of Fudge' Bundt Cake [like my play on words there?]. Now, each of these decadent goodies are simply great in their own right, but this recipe has got to be my favorite. It was by a narrow, narrow margin, but the bundt cake pulled it out in the end.

And why is that, you ask? Well...look at it. My pictures by no means do this rich cake any justice, but you're just going to have to go with me on this one. The cake itself is wonderfully moist and that 'tunnel of fudge' I referenced? Yeah, it's really there. In some magical fashion, the center of the bundt cake turns into an almost gooey-like, but fudgey consistency. A.k.a, a tunnel of fudge. Get it now?

But why stop there?! To add to the decadence I just described, lets go ahead and add a shiny, smooth chocolate ganache that runs gracefully down the curves of the cake. The ganache is simply the quintessential topping to this perfection of a bundt cake. Yep, I just said it.

So grab some bars of chocolate and get bakin'! .

My Notes:

Please be sure to check out Sweet Tooth's Fudge Tunnel Bundt Cake post, which is where I got the recipe, because her pictures do do this recipe justice. You can't quite see the fudgey-ness in my pictures, so just take a quick gander and you'll see what I'm talking about.
The ganache ingredients make a good amount of ganache, and I actually didn't end up using it all. But I would save it for serving, just in case some people want a little extra chocolate.

From Sweet Tooth

Ingredients:

For the Pan:

1 tbsp. Dutch processed cocoa powder

1 tbsp. unsalted butter, melted

Bundt Cake:

1/2 c. boiling water

2 oz. bittersweet chocolate, chopped

2 c. all purpose flour

3/4 c. Dutch processed cocoa powder

2 c. powdered sugar

1 tsp. salt

5 large eggs, at room temperature

1 tbsp. vanilla extract

1 c. sugar

3/4 c. packed light brown sugar

1-1/2 c. unsalted butter, at room temperature

Chocolate Ganache:

3/4 c. heavy whipping cream

1/4 c. light corn syrup

8 oz. bittersweet chocolate, chopped

1/2 tsp. vanilla extract

Directions:

Heat oven to 350F. In a small bowl, combine the cocoa powder and melted butter and using a pastry brush, evenly coat the inside of a 12-cup bundt pan; set aside.
In a small bowl, pour the boiling water over the chopped chocolate and whisk together until smooth. In medium bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. In another small bowl, lightly beat the eggs and vanilla extract.
In the bowl of an electric mixer, beat together sugar, light brown sugar, and butter on medium-high speed until light and fluffy (about 3 minutes). Turn down the speed to low, add the egg mixture, and mix well. Add the chocolate mixture and mix until incorporated. Slowly add the dry ingredients and mix until just combined. Pour the batter into the prepared pan.
Bake 45 minutes or until the edges of the cake begin to pull away from the pan. Let the cake cool in the pan for one hour before unmolding to serving platter. Let cool for two hours.
For the ganache, combine the heavy whipping cream, light corn syrup, and chocolate in a small saucepan over medium heat. Stir frequently until completely smooth. Add vanilla extract and stir to combine. Set the mixture aside for 30 minutes to thicken. Using a spoon, drizzle the ganache over the top of the bundt cake. Let ganache set for 10 minutes before slicing.

Yield: 12 servings

Deep Dark Chocolate Chunk Muffins

2013-02-24T17:10:00.003-06:00

. So I have a couple of chocolate posts coming up, this one included. My initial thought was that these would be great recipes for Valentine's Day but...that obviously didn't quite work out. So what I've done [in my mind] is expanded Valentine's Day chocolate-inspired recipes into the full month of February, just so that I can say I had a legit excuse for going cocoa overboard. Hopefully I can knock these posts out by the end of the week!

And speaking of chocolate overload, these muffins are nothing short of that. Seriously. Chocolate, chocolate, and more chocolate is all I can conjure up to describe these lovely breakfast treats. And I say 'breakfast' because let's be real, mini chocolate cakes jam packed with chocolate chunks probably isn't what the dietician is referencing when they say we should start our day with a well rounded meal.

But at the time I made these, my only thoughts were Valentine's Day and who wouldn't want to wake up to a chocolate surprise on that lovey dovey day? I think we'd all sacrifice our morning routine to indulge in [seriously] moist, gooey, outrageously chocolate muffins [even after they're cooled, the chocolate chunks remain gooey. I don't know this works?!]. And if not, you've got a problem.

...just kidding...

But who's to say you can't make these for a Saturday morning breakfast? Or better yet, whip some up tonight [they're easy peasy] for breakfast treats for the coming week. Your family will thank you each and every morning as they're chomping into these decadent, unique muffins. Ba-lieve me!

Happy baking! .

My Notes:

When I say these muffins are moist, I mean it. The ingredients are pretty unique from other muffin recipes I've made in that this recipe incorporates both cream cheese and sour cream. How could you not get a moist muffin out of that?!
You're free to use chocolate chips or chocolate chunks, but I would recommend the chunks because the pieces poke out of the top of the muffins making them pretty, pretty!
The original directions said the recipe only yielded between 9 to 12 muffins but even with packing my muffins cups with batter, I managed to get 18 muffins. And don't be shy when putting the batter in the cups, it will look like they're overloaded but the muffins don't rise terribly much and you want a big muffin top anyway.

From A Passion for Baking

Ingredients:

Dark Chocolate Muffins:

1/2 c. unsalted butter, softened

4 oz. cream cheese, softened

2/3 c. sugar

1/2 c. firmly packed light brown sugar

2 large eggs

2 tsp. vanilla extract

1/2 c. sour cream

1/2 c. milk

2-1/2 c. all purpose flour

1/2 c. cocoa powder

2-1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 scant c. semisweet chocolate chunks or chips

Garnish:

Powdered sugar (optional)

Directions:

Heat oven to 350°F. Place oven rack in center of oven. Line a 12-cup muffin pan with paper liners; set aside.
In a large bowl, cream butter until smooth. Add cream cheese and beat together with butter until smooth. Blend in sugar and light brown sugar until light and fluffy. Add eggs and vanilla extract and blend well. Fold in sour cream and milk.
In a medium bowl, blend together flour, cocoa powder, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients, making sure no ingredients remain unblended. Fold in chocolate chunks.
Using a large scoop, scoop generous amounts of batter into each muffin cup. Place a couple of chocolate chunks in the tops of each muffin.
Bake 28 to 32 minutes or until muffins spring back when gently pressed. Let cool 5 minutes before removing from pan. When cooled, dust with powdered sugar, if desired.

Yield: 18 muffins

The Concrete Jungle Where Dreams Are Made Of

2013-02-22T08:00:00.000-06:00

. So I have some life updates.

And a fun one at that.

If you don't know me personally, obviously you have no clue what's going on in my life aside from what I write here. And unfortunately I didn't have a chance to mention a trip I was to be going on this last week due to the long President's Day weekend.

Well guess what? I went to the Big Apple.

Coffee was our morning ritual. And afternoon and evening...

Yep, the Big Apple.

As in New York City.

MoMA, such an intriguing and eye opening place. A must if you visit NYC!

Now, you may or may not be as excited as I was for this trip but I love big cities. Plain and simple. I've always been an extremes kind of lady, like all or nothing. Basically in everything I do. So I absolutely love the country [for it's peacefulness and natural beauty] and big, big cities [for the hustle and bustle, too many people, and endless possibilities]. I'm sure many people can relate though, there's obvious attractions to both extremities.

We got plenty of walking in during our trip. And yes, that is pigeon poop on my shoulder.

But this trip was all about exploring one of the greatest cities there is. And don't worry, I didn't travel alone. No, I actually met two of my wonderful and lovely cousins, Tyler and Ellee. We decided to take a chance and plan this trip, oh, about 3 weeks ago and once we finally nailed down the details, Nebraska, Idaho, and Georgia natives all convened in NYC. A true melting pot of a trip, I would say!

We spent Valentine's Day in NYC. Not too shabby, huh?! Oh, and they're single ladies and gents.

And I can't speak for the others, but every second of this trip was memorable. For whatever reason, be it the distance, etc., the three of us didn't ever hang out in our younger years, so I'd say we had about 20+ years of catching up to do. Let the bonding begin!

The only thing funny about this show was...nothing. Or maybe the part when the comedian forgot what he was saying!

So what did we do while we were there? Well...we walked. And walked. And walked. In my personal opinion, there's no better way to explore an unfamiliar place than walking the streets and getting to know every nook and cranny. I felt like I could have walked for days.

Holy awesome experience! Bouchon's french macaroons...indescribable! They've inspired me to try my hand at french macaroons now.

And in between walking, we drank too much coffee, shopped way too much, and ate our freakin' fair share of savories and sweets. As in hello sushi, cookies, bars, french macaroons, seafood, 'street meat', and roasted nuts and coconut [my addiction!]. Guaranteed I left out a few things that we consumed but let's not embarrass ourselves here.

Found some outrageous eats in Korea town, including fluffy humboughs and a rice noodle dish. Nom, nom, nom.

So what were some of the highlights? Well...dang, what wasn't a highlight!

Okay, seriously. What do you do when you see that crosswalk?

I'd have to say our routine coffee morning coffee trips [we're all addicts. Starbucks...you in?], the endless shopping, our trip to MoMA [I was surprisingly in love with this place], a random trip to Bouchon Bakery where I had the most mind blowing french macaroons [probably the best thing I had the entire trip, they were that scrumptious!], stumbling upon Korea town, a complete scam of a comedy show [don't buy tickets from the people in Times Square!], and last but not least...

The last day was just Tyler and I, and we made our way to see the new World Trade Centers and the surrounding area. Very humbling.

Spending time with my relatives. I really can't rave enough about these two as they are some of the most hilarious, straight forward, and loving people I will ever meet. But don't be surprised, because these qualities seem to resonate throughout my entire family tree. Just a uniquely special group of human beings, and ones that I wouldn't ever trade for the world.

Chelsea Market, easily my favorite place we went! I've seen this place on the Food Network too many times to count and it was awesome to finally step foot in this infamous market.

So it goes without saying that the past long weekend was outrageously delightful and a much needed vacay. Tyler and Ellee, let's start planning the next one. You in? I'm in .

Secret Recipe Club: Tzatziki Dip

2013-02-18T18:13:00.001-06:00

. Hello, my dearies!

It's SRC time and my how time has flown in 2013. Can you believe we're already two months through this year? Because I can't. I say this time and time again, so why not one more : I don't know where the time goes. But I can't really complain about it because it indicates that life is happening. At least I'm not bored out of my mind, right?

I have so much to catch you up on but I must save it for my next post, because this post is dedicated to my beloved SRC club. And Simply.Food. Who you can correctly assume was my February assignment.

Not gonna lie, Simply.Food and LSM could not have been more opposite in terms of context. Simply.Food is well...healthy. Healthy in a vegetarian aspect. And if you've only taken a glimpse at my recipes, you'd see that LSM thrives off of butter, sugar, and more butter. But the purpose of SRC is to broaden your culinary horizons, so no complaints here! And who can't use a little more healthy in their lives? I mean, really.

Browsing through Simply.Food's recipes, I stumbled upon a review conducted on Total Greek Yogurt and it stopped me in my tracks. A while back I went through a greek yogurt phase, eating it at every dinner [with some honey and fruit]. I went nuts for it. And at the time I was running quite a bit, so the healthy and protein packed snack always hit the spot. Unfortunately I never did much else with it but I know it can be used as a healthy subsitute in many recipes. So here was my chance to see the savory side of greek yogurt.

And apparently Simply.Food and I had the same idea, because the blogger subsituted the greek yogurt in her classic tried and true Tzatziki Dip recipe and came up with this dandy creation. I've had tzatziki a handful of times, and even tried making my own tzatziki sauce, but it didn't quite turn out like I had hoped. So here was to hoping Simply.Food had a better recipe than I did!

The dip itself is so refreshing, filled with cold bits of grated cucumber. The greek yogurt is uber creamy and thick and the secret ingredient [or at least in my mind] is the garlic-y paste you create out of garlic cloves. This way, the garlic flavor seeps into the whole dip, finding it's way into every bite. Mmhmmm! I ate the dip with pita chips but I can imagine any type of carby goodness would be great. Or you could be all healthy and use veggies, too. Either way, this dip will be perfect for when the warm weather rolls around or if you're just looking for a healthy alternative right now.

So thanks again, Simply.Food, glad to be a part of SRC with you! .

From Simply.Food

Ingredients:

500 g. greek yogurt

1/2 of a cucumber

1/2 tsp. salt

1 tbsp. extra virgin olive oil

2 cloves of garlic

1 pinch paprika

Directions:

Pour the greek yogurt into a large serving bowl and mix well.
Peel the cucumber and cut in half. Remove the seeds and grate the cucumber half; set aside on a paper towel to drain some of the excess liquid.
Peel the garlic and finely mince to create a smooth paste; set aside.
Add the grated cucumber, garlic, olive oil, and salt to the greek yogurt and mix well.
Cover the bowl with plastic wrap and refrigerate for 1 hour. Sprinkle with paprika before serving.

Lucky Leaf Pie Filling GIVEAWAY and Mini Fruit Pies

2013-02-09T10:13:00.000-06:00

. Yep, you betcha!

I have another Lucky Leaf Pie Filling giveaway! And just in time for Valentine's Day. I'm always thinking of you guys. How nice of me ☺

You may have caught my previous Lucky Leaf Pie Filling giveaway and fortunate for me, Lucky Leaf tapped me on my shoulder to do a second one! And because giveaways are simply exciting [we gotta switch it up every now and then around here, right?] and Lucky Leaf Pie Fillings are just so dang scrumptious, there was no way I was passing this up.

Like before, Lucky Leaf sent me a lovely package filled with three pie fillings [strawberry, blueberry, and apple], three recipe cards, a bakery bag, and a Rachel Ray 6-cup Muffin Pan. Uh huh, it was an awesome gift I got in the mail.

One of the recipes cards I received was for Mini Pies and I opted for this choice because 1) pies are my absolute fav to eat and make and 2) my wonderful friend was having a Super Bowl party with some fancy homemade dishes. Remember the gourmet cook I mentioned in a prior post? Well it only seemed fitting to add to her spread with something that deserved to accompany her gourmet-ness, and lattice-crust pies are always a winner. At least in my book. Oh, and don't forget that these would be the most perfect Valentine's Day dessert. Eh, eh?!

Anywho, I must say these pies went over rather well! The recipe only made a dozen but there wasn't a crumb left in the house by the end of the night. That's a good sign, right?

I of course chose to make a homemade [super easy] buttery pie crust and filled each with the delectable Lucky Leaf Pie Filling. I decided on making Strawberry and Blueberry Mini pies simply for variety but the colors also went with the teams playing in the big game [i.e., red for the Niners and purple for the Ravens]. Like that?! Then I topped the fillings with a fun lattice top and voila, mini fruit pies for everyone!

So enough chatting and let's get to this giveaway, shall we?! Let's see what one lucky reader will win:

1 can of Lucky Leaf Pie Filling

1 recipe card

Festive muffin cup papers

1 bakery bag

And like usual, it's rather easy to partipicate. All you need to do is leave a comment on this post below telling me what your favorite kind of pie is! And to earn some additional entries, follow Lucky Leaf on Facebook, Pinterest, and/or Twitter, and leave separate comments telling me you did so. The giveaway will be open until Saturday, February 23, so get commentin'! And don't forget to spread the word! .

My Notes:

I chose to make a homemade pie crust, but if you're in a complete bind for time, feel free to use store bought crust.

Pie Crust from A Passion for Baking

Ingredients:

All Butter Pie Crust:

3 c. all purpose flour

2 tsp. sugar

3/4 tsp. salt

1/2 c. unsalted butter, cut into chunks

1/2 c. butter-flavored shortening, cut into chunks

1 large egg

4 to 8 tbsp. ice water

1 tbsp. lemon juice

Lucky Leaf Baby Pies Recipe

Directions:

For crust, place flour in food processor. Add sugar and salt and process 20 seconds to combine. Add chunks of butter and shortening and pulse to break up butter until mixture looks crumbly
Add egg and drizzle ice water and lemon juice on top. Turn on food processor for 15 seconds until mixture more or less holds together.
Turn out dough onto lightly floured surface and knead very gently for a few seconds to smooth out dough. Divide dough ball in half, pat each ball into disks, and wrap in plastic wrap. Chill dough for 1 hour or overnight before using.
Refer to the Lucky Leaf Baby Pies Recipe for the assembly instructions.

Yield: 4 single pie crusts

Fudgey Cosmic Brownies

2013-02-07T08:00:00.000-06:00

. It's safe to say that this is the first time I have ever gotten a holiday recipe out to you earlier than the day of the actual holiday. Mmhmm. I feel accomplished. And like a planner.

If you are one of those who browse other blogs [my hand is raised high!], then you undoubtedly have seen a slew of Valentine's Day recipes, including comforting savory dishes and of course: chocolate, chocolate, and more chocolate. So why not add to the mix? If you can't beat 'em, join 'em!

But these aren't just your good ol' classic brownies.

Nope, not even close. These fudgey-wudgey brownies were molded after our childhood favorite Cosmic Brownies. You know, those two-brownie packs that we all took to elementary school and chowed on during snack time? Okay, maybe that was only me. And I'm not kidding. My mom used to get the brownies with nuts on them though, and I would meticulously pick them off every time. Every. Time. She never got the hint though.

But regardless, that never stopped me from eating those decadent, chewy, chocolate-frosted brownies. And this recipe is a spot on knock off. In the best way possible, that is.

Seriously, these brownies are addicting. Outrageously rich and uber fudgey brownies. Accompanied by a simple yet luscious and smooth chocolate ganache. They're that unique brownie recipe you're always searching for but never find. But you can thank me later. After you eat your fair share of the pan, of course. And don't forget to give a bite or two to your Valentine...

Speaking of Valentine's Day, anyone have lovey dovey plans yet?! I'll actually be in New York City [woop, woop!] for the special day but I ain't complainin.' Matter of fact, I can't wait for the next two weeks to get over with. I know, live in the moment. But c'mon, it's NYC! More to come on that though as my trip nears. I'l try to keep my excitement to a minimum...maybe .

My Notes:

I loved the deep, dark chocolate flavor of these brownies. But if you're not a dark chocolate fan, I would opt to switch out the bittersweet chocolate in the ganache with something a bit lighter, such as semisweet chocolate.
You may notice I don't have any sprinkles on my brownies [cosmic, my butt], but that's because I only had Christmas-colored sprinkles at my house and those were just not appropriate. Next time I'll be more prepared.

From une gamine dans la cuisine

Ingredients:

Brownies:

1 c. sugar

2/3 c. light brown sugar

3/4 c. unsalted butter, melted

2 tbsp. milk

2 eggs, at room temperature

2 tsp. vanilla extract

1-1/2 tsp. espresso powder

1-1/3 c. all purpose flour

3/4 c. unsweetened cocoa powder

1/2 tsp. baking powder

1/4 tsp. salt

Ganache:

1/2 c. heavy whipping cream

7 oz. bittersweet chocolate, chopped

Pinch of salt

Sprinkles, nuts, etc. (optional for topping)

Directions:

Heat oven to 350°F. Lightly spray a 13x9-inch pan with nonstick cooking spray; set aside. In a large bowl, whisk together sugar, light brown sugar, melted butter, milk, vanilla extract, and espresso powder. Set aside.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Using a rubber spatula or wooden spoon, fold the dry ingredients into the wet ingredients just until combined. Spread batter evenly into prepared pan.
Bake 18 to 20 minutes or until toothpick inserted in center comes out with only a few moist crumbs (try to avoid over baking!). Remove brownies from oven and let cool
Meanwhile, for ganache, place chopped chocolate into a small bowl. In a small saucepan, bring heavy whipping cream to a simmer. Pour the heavy whipping cream over the chocolate and sprinkle with salt. Let the chocolate sit in the cream for 3 to 5 minutes and then using a small whisk, stir the chocolate until mixture is smooth.
Spread the ganache evenly over the brownies. Sprinkle ganache with your choice of toppings, if using. Refrigerate brownies until completely cooled before serving.

Yield: 2 dozen brownies

Key Lime Pie Dip

2013-02-03T09:07:00.002-06:00

. Wow. It's already February.

I'm trying to get into a routine again of blogging regularly but I haven't been too successful. So as you can tell, January passed me by with a limited number of posts AND a few important dates appeared to have slipped by me.

One: my two year blogiversary! Uhhh, hello?! This special occasion didn't even cross my mind until a day or two ago when I was reading another blog who had missed their blogiversary. Then I realized that it was near February and it all clicked. Dang it...

But this second event trumps all others: my Grahammy boy's 3rd birthday! And hmmm, did I ever feel like the worst mom ever! Fortunately Graham doesn't know a Saturday from Tuesday, so he was none the wiser. And lucky for me, my mom reminded me of my special boy's day so I grabbed a big bone for Graham on my way home from work. Crisis averted.

With the way things are going, you'd think I'd miss the Super Bowl that's...oh, today!...but it's a good thing for us we have the endless commercials and advertisements reminding us of the big game every second of the day. No complaints here though, I can't get enough sports and who doesn't love a championship?! The scrumptious Super Bowl eats ain't bad either, right?!

My co-worker and good friend is having a good sized get together for the Super Bowl tonight and I fully plan on enjoying the wonderful foods she'll be providing. Unlike me, she is a gourmet cook, so you can always count on some outrageous dishes at her house. No joke.

And of course I'll be bringing a dessert of my own to share, but that's for another post. What I have for you today is for any of you people who need some last minute, quick, and crowd pleasing dips for your gathering. Or just for yourself.

This Key Lime Dip is stupidly easy. Yes, stupidly. And downright addicting. I've already made this dip a couple of times in the last couple of weeks, once for a going a away party for a dear friend and a second time to bring into work. Just because it's that good and I felt the need to share it with my co-workers. So that should tell you something right there!

I also thought this would be a fun recipe to switch things up during these bitterly cold winter months. This dip is light [not in a healthy way, sorry...], tart, creamy, and refreshing. The dip tastes just like key lime pie filling, so in conjunction with some graham crackers or vanilla wafers you've got bite-sized slivers of key lime pie! And since we all know we'll be eating way too much during the Super Bowl, small bite dishes are always a plus.

I hope everyone has a wonderful Sunday, I personally can't wait to see what commercials they have in store for us this year. Any guesses as to what company the first commercial will be from?! .

My Notes:

The ingredient amounts below are the original recipe but I have both doubled and tripled this recipe, depending on the audience.
I've served this dip with vanilla wafers, honey graham crackers, and cinnamon graham crackers. Personally, the graham crackers were my favorite. But I also think this dip would be outstanding with pie crust chips. Try using one of my favorite pie crusts, cut the dough into strips, add a little melted butter, cinnamon, and sugar, and bake!

From Cookies & Cups

Ingredients:

1 (14 oz.) can sweetened condensed milk

1/4 c. plus 2 tbsp. key lime juice

1/2 c. marshmallow creme

Graham Crackers, Fruit, Wafers, etc. (for dipping)

Directions:

In a medium bowl, whisk together sweetened condensed milk and key lime juice until thickened. Add in marshmallow creme and whisk until incorporated (this may take a couple of minutes).
Chill dip for 1 hour before serving.

My Best Fraaaaan and Eggnog Truffles

2013-01-26T15:49:00.002-06:00

. So...guess what?

I can barely sit still in my seat long enough to type out this post. And you wanna know why?

Because my BEST FRIEND in the whole entire world [I sound like I'm 5] is visiting me in Omaha. And yes, I've been counting down the days until her arrival. I was that pumped.

Obviously you will not hear from me for the rest of the weekend because we shall be too busy catching up on anything and everything. And having a grand time while doing so. We always have too much fun together so who knows what the next couple of days will bring.

So since this is a short and sweet post, I figured this would be a great opportunity to leave you with a recipe that is just as short and even sweeter. I made these Eggnog Truffles while I was in Washington for Christmas and I really can't believe I haven't gotten these out to you sooner. I'm slowly, but very surely, becoming a truffle addict. I seriously love them in all of their rich, creamy glory. And I'm an eggnog fanatic, so needless to say these are one of my favorite truffles to date.

Which brings me to a rather ironic point: these truffles don't contain any eggnog. Nope. Not a drop. Rather, they're perfectly flavored by white chocolate and those crucial eggnog spices. I kid you not. Craziness, huh? No one could believe they didn't have any eggnog in them!

Anywho, I must get going. Have a wonderful weekend! I know we will!! .

Adapted from Taste and Tell

Ingredients:

2 lbs. white baking chocolate

8 oz. cream cheese, softened

1/2 c. powdered sugar

1/2 tsp. ground nutmeg

1/2 tsp. imitation rum extract

Directions:

Melt 1 pound of the white chocolate according to the package directions. In a medium bowl, beat together cream cheese, powdered sugar, nutmeg, and rum extract until smooth. Add in melted white chocolate and beat until smooth. Cover and refrigerate mixture until firm (about 4 hours).
Shape the mixture into balls (size depends on how big or small you'd like; I used a very scant teaspoonful). Place balls on a wax-lined baking sheet and refrigerate until firm.
Melt the remaining 1 pound of white chocolate in a large bowl. Using two spoons, dip each truffle in the chocolate and place back onto the lined baking sheet to dry. Sprinkle with nutmeg, if desired.

Yield: 3 dozen truffles

Secret Recipe Club: Vanilla Cupcakes with Honey Ricotta Frosting

2013-01-21T11:00:00.000-06:00

. Hello, my dear readers. And fellow SRCers. It's good to be back.

Well, for SRC, I mean. If you didn't notice, SRC took a [much appreciated] break in December due to the craziness of the holidays. So even though I received my assignment oh, two months ago!, I've had to keep it hush, hush. No worries though, we're here now.

To kick off 2013, I was assigned to a unique and first class blog: Feast on the Cheap. Feast on the Cheap was created by a mother-daughter duo, who together have experience in professional catering and share a complete love for food. Solid base, right? Right!

But to add an extra element, Feast on the Cheap offers tips and advice on maintaining a versatile, stocked pantry as well budgeted recipes for all wallet sizes [e.g., recipes under $5]. Nifty, huh?!

Perusing through their recipes, I was almost certain I'd be making a savory dish this month. Seriously, SO many delicious sounding recipes that I started pinning them just to keep track. Some of my front runners included a Four Cheese Southwestern Breakfast Strata, Crab Stuffed Mushrooms, and Orzo with Creamy Brie, Bing Cherries, and Basil. Now, I don't cook. At all. But I'm fairly certain I will be trying out some of these recipes because they sound that good. And regardless of your skill level, Feast on the Cheap recipes are very do able. Even for me.

But then I stumbled upon these Vanilla Cupcakes with Honey Ricotta Frosting, and my SRC fate was sealed.

Mariel [the daughter] posted these cupcakes and gushed about how they were her favorite vanilla cupcakes she'd ever made. And her tastes must be spot on, because these cupcakes are delicate and light, yet packed with wonderful vanilla flavor. I'd go so far as to say these are my favorite vanilla cupcakes I've made to date, too. Yes, ma'am [or sir].

As for this honey ricotta frosting? Well...it's different! I wouldn't exactly call it a frosting though, more like a thick glaze. For one reason or another, my frosting/glaze was a bit runny but in hindsight, I could have just added more powdered sugar to solve that problem. Regardless, the flavor was great! The honey enhances the ricotta flavor, adding a lovely sweetness to the mix. And paired with the classic vanilla cupcake gives you a simple yet elegant treat. Not overly sweet, but the cupcakes would perfectly complement a rich dinner.

So in closing, thanks Mary Anne and Mariel for a winner of a cupcake recipe and introducing me to the wonders of ricotta! You have a beautiful and informative blog, one that I know many people thoroughly enjoy. Glad to be your newest follower! .

My Notes:

The original recipe included a garnish of toasted walnuts but I left them out only for the fact that I was being lazy. But I wouldn't leave them out, they'll add a great crunch and depth of flavor to the cupcakes.

From Feast on the Cheap

Ingredients:

Cupcakes:

1 c. cake flour, sifted

1 tsp. baking powder

1/4 tsp. salt

1/3 c. plus 1/4 c. milk

1/4 tsp. vanilla extract

1/2 c. plus 1 tbsp. sugar

6 tbsp. unsalted butter, softened

1 large egg

Honey Ricotta Frosting:

1 c. ricotta

2 tbsp. honey

3 tbsp. powdered sugar

1 tbsp. milk

Directions:

Heat oven to 350°F. Line a standard muffin tin with liners (fill the empty slots halfway with water to ensure even baking of the other cupcakes).
In a small bowl, sift together flour, baking powder and salt; set aside. In another small bowl, combine the milk and vanilla extract; set aside.
In bowl of electric mixer, beat together sugar and butter until pale and fluffy (about 2 minutes). Add egg and beat until combined. Reduce speed to low and alternately add flour mixture and milk in two additions. Beat until just incorporated.
Evenly portion batter into prepared pan. Bake 12 to 15 minutes or until toothpick inserted in centers comes out clean. Transfer cupcakes to wire rack to cool completely.
Meanwhile, for frosting, beat together ricotta, honey, powdered sugar, and milk until thoroughly combined. Frost cupcakes as desired.

Yield: 10 cupcakes

Improv Cooking Challenge: Banana Bread Cookies with Nutmeg Cream Cheese Frosting

2013-01-17T08:00:00.000-06:00

. Karma is a biaaaaatch. Right?!

If you haven't noticed, I've sat out the last several months of ICC. Whether it's been for a lack of time or I just plain forgot, I have in no way been a consistent ICC participant. And guess what happened when I decided to come back?

I BOTCHED!

Fo' reals.

Okay, it wasn't the worst mess up I've ever had. I mean, I ended up with a finished product. But it was less than decent. I won't even use 'good' there. Let's see, where shall we begin?

The ingredients we were assigned to kick off 2013 were Bananas and Nutmeg. Easy enough? Well, you'd think!

Here's what happened. One, I might have gotten a little over zealous. I wanted to really twist things up and make this treat a special one. So I think that may have clouded my judgement a bit. Oopsies.

Second, I didn't trust my baking instincts! Who does that anyway?! I went against my intuition and kept adding in a certain ingredient [ahem, nutmeg] only because the original recipe said to. FAIL.

So all in all, here's what came of the Banana Bread Cookies with a Nutmeg Cream Cheese Frosting. The cookies were good enough. But nothing crazy. I think I may have overmixed the batter so the cookies [to me] were a bit tough. Mistake three. My favorite thing about them though was the bits of chocolate studded throughout. The cookies only saving grace. Oh and hey, my bananas were basically green. So that didn't help. Mistake four?

But the thing that took me over the edge was the dang frosting. The overly nutmeggy frosting. Ugh, makes me mad just thinking about it. I knew I should have stopped adding in the nutmeg after, say, the second teaspoon but the recipe I based these off of said to keep going. So I did... Never again! Needless to say, the frosting was one of the least favorite things I've ever made. I like nutmeg but this was just too much. Mistake five!

If I hadn't made the countless number of errors these cookies might have stood a chance. But you live and you learn! And that's what this challenge is all about, testing out that creativity. Or at least I'll keep telling myself that.

See you next month, ICCers [...hopepfully]!! .

My Notes:

As you can tell, I didn't like the nutmeg cream cheese frosting. So, I adjusted the ingredient amounts below but I would suggest just using the plain cream cheese frosting. The banana cookies will really shine through that way, too!

Adapted from Cookies and Cups and Sweet Peas Pensee's

Ingredients:

Banana Cookies:

3 ripe bananas, mashed (about 1-1/2 c.)

1 c. light brown sugar

1/4 c. canola oil

1-1/2 tsp. vanilla extract

1 egg

1-1/2 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. nutmeg

2 c. quick cooking oats

1/2 c. semisweet chocolate chips

Nutmeg Cream Cheese Frosting:

8 oz. cream cheese

4 tbsp. butter

2 to 2-1/2 c. powdered sugar

2 tsp. nutmeg

1 tsp. ground cinnamon

Directions:

Heat oven to 350°F. Line baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
Combine bananas, light brown sugar, canola oil, vanilla extract, and egg in a large bowl. Beat until combined. Add in flour, baking soda, salt, cinnamon, and nutmeg. Beat on low speed just until combined. Gently stir in oats and chocolate chips.
Drop batter by scant tablespoons onto prepared baking sheets, about 2 inches apart. Bake 10 to 12 minutes or until edges are golden and centers are set. Transfer cookies to wire rack to cool completely.
For frosting, beat together cream cheese, butter, nutmeg, and cinnamon in a medium bowl until smooth. Frost cookies as desired.

Yield: 3 dozen cookies