Sugar Up Buttercup!

Chocolate Ganache Icebox Cake

2014-03-25T06:02:00.001-07:00

Spring break has sprung and it is clearly no where near spring in our parts. While we sit at home in the cold, others have their toes in the sand. But as my hubby reminds me, I had my warm vacation a month ago. So much for spring weather to enjoy by spring break!

With the boys at home during the day, and no homework in the evening, it leaves us time for plenty of fun baking! This chocolate icebox cake with ganache will not disappoint. It is a super simple, throw together cake. This is less cake and a bit more of a cake-like brownie. Regardless, a perfect weeknight dessert to enjoy with my husband and littles.

Chocolate Ganache Icebox Cake

Barely Adapted from The View from Great Island

For the cake:

Butter an 8x12 baking pan and preheat oven to 350.

Whisk together in a bowl:

3/4 c. good quality unsweetened cocoa powder

3/4 c. Flour

1/4 t. Salt

1/2 t. Baking powder

In another large bowl cream together the following until light and fluffy:

3/4 c. Unsalted butter, room temperature

1 c. Sugar

Add and mix well:

3 eggs

1 1/2 t. Vanilla

Pour half of the dry ingredients and mix until incorporated. Then add:

1/2 c. Sour cream

Mix well and add remaining dry ingredients until mixed throughly.

Spread batter into baking pan and tap several times on the counter to get all the air bubbles out.

Bake at 350 for 18-22 minutes until a toothpick inserted near the center comes out clean. Cool completely.

While the cake is baking, make the ganache.

1 c. Heavy cream

1 c. Good quality chocolate chips

1/2 c. Powdered sugar

1/3 c. Unsweetened cocoa

Place chocolate chips in a heatproof glass bowl. Heat heavy cream until steaming and pour over chocolate. Let it sit several minutes then whisk until shiny. Add in powdered sugar and cocoa and whisk until smooth. Refrigerate for about 45 min until the cake has cooled.

Once cake has cooled, pour ganache over the top and spread. Refrigerate for 2 hours then serve! Enjoy!

Breyers Gelato Indulgences

2014-03-17T18:35:00.001-07:00

Have you tried the new Gelato Indulgences from Breyers? If you haven't, stop what you are doing right now, and RUN to your local grocer to pick some up. I am not kidding, they are that good. They are these amazing blends of rich, creamy gelato, deliciously mixed with gourmet toppings and luscious sauces. Heaven in a jar, I tell you!

With that said, I am not an ice cream kind of girl. Sure, I won't pass up a trip to the local ice cream shop in the middle of a hot summer, but I certainly don't crave it, and I can easily walk down the frozen aisle at the store and not look twice at frozen treats. Lets just say that isn't the case anymore.

I was given the opportunity (or ruination of me!! Ha!) to try two of the four amazing flavors of the new Gelato Indulgences. I was provided with the Vanilla Caramel and the Tiramisu. These were both equally amazing, but if I had to choose I would definitely go with the Tiramisu. Only because tiramisu is something I can't pass up on any occasion, and I felt like I was eating a piece while indulging in this gelato! Perfect blend of espresso, chocolate and mascarpone cheese. The Vanilla Caramel was delish as well, blending a perfect caramel sauce with a lovely vanilla gelato. If you are a caramel lover, this one is for you!

Breyers Gelato Indulgences are also available in the following flavors, which I may just have to stop out to get because my taste buds are quite curious!

Raspberry Cheesecake: Cheesecake gelato with luscious raspberry sauce & gourmet graham crumble

Triple Chocolate: Milk & Dark chocolate gelato with white chocolate sauce & chocolate curls

Breyers Gelato Indulgences™ will be available in a 28.5 oz. clear tub, showcasing the gelato with its luscious sauce and gourmet toppings, and will retail for a suggested price of $4.49-$5.99

*Disclaimer: All opinions listed above are all my own. I was not compensated for this post, only provided with samples of the product for my own reviews and opinions.

Buffalo Chicken Lasagne

2013-04-23T08:11:00.001-07:00

The hubby and the oldest little love anything and everything spicy. In fact, they tend to add hot sauce, pepper, etc to everything they eat! When I came across this recipe, I have to admit I was a bit skeptical. Buffalo chicken in lasagne form sounded just plain awful to me. I'll take my lasagne in Italian form thankyouverymuch.

I was wrong. This was delicious! Now, for me, a little bit of buffalo goes a long way, so I was only able to devour a small piece. But the the little and the hubby LOVED it! It was an easy dish packed full of flavor! Anyone who loves buffalo sauce will love this dish!

Buffalo Chicken Lasagne
Serves 6

2 t. Canola oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 1/4 lb. ground chicken
2 cloves garlic, minced
1 can diced tomatoes, drained
1 12 oz. bottle of wing sauce (I recommend Frank's buffalo wing sauce)
1/2 c. water
1 t. Italian seasoning
1/2 t. pepper
8 no boil lasagne noodles (Barilla makes great ones)
15 oz. ricotta cheese
1 egg
5 oz. blue cheese crumbles, divided
1 c. mozzarella cheese
2 c. Shredded cheddar blend (I used 4 State Cheddar by Sargento)

Heat oil in a medium Dutch oven. Add onion, carrots and celery and sauté for a few minutes. Add in ground chicken and cook until no longer pink. Add in garlic and cook, stirring for 1 minute. Add In tomatoes, buffalo sauce, water, Italian seasoning and pepper. Cover and simmer for 30 minutes.

In a small bowl, combine ricotta, egg, and half of the blue cheese crumbles.

Preheat oven to 375.

After sauce has simmered, spray an 8x8 dish with non stick spray. Ladle about 1 1/2 c. of sauce in the bottom of the dish. Lay 2 no boil noodles on top. Place 1/3 ricotta mixture on top followed by 1/3 of each of the mozzarella and cheddar cheese. Layer 2 more noodles, followed by another couple ladles of sauce. Followed by the cheeses. Repeat. On the top layer, finish with the sauce, rest of the shredded cheeses followed by the blue cheese. Cover and bake for 45-50 minutes. Let stand 10 minutes before cutting and serving.

Be sure to have that water handy!

Enjoy!

Summer Pasta Salad

2013-03-11T05:47:00.001-07:00

I know what you are thinking. It's NOT summer. Well, at least not in my part of the world. This colorful salad will have you thinking summer in no time. This is SO easy - those of you who claim not to cook can even do it! My family loves this and is a staple in those dog days of summer.

I made this recently - the temps almost hit 50, which made me long for warmer days.

For this salad, I SWEAR by the Olive Garden Italian dressing. If you live near a Sam's Club, you need to run and go by it right now. It makes an amazing pasta salad! If you can't find it, any favorite Italian dressing will do. You can easily make this with your own favorite veggies!

Summer Pasta Salad

12 oz. tri-color rotini pasta, cooked, drained, rinsed and cooled
6 oz. halved grape tomatoes
4 oz. can sliced black olives
8 oz. chopped fresh broccoli
8 oz. cheese crumbles (we like Kraft Three Cheese crumbles)
Half bottle Italian dressing (more or less to taste)

In a large bowl combine pasta and veggies. Pour Italian dressing over and toss well. Chill for 2 hours. Enjoy!

Perfect Blueberry Muffins

2013-03-05T12:13:00.001-08:00

Who doesn't love a blueberry muffin for breakfast? Fluffy, tart and sweet, classic blueberry muffin finished off with a slab of butter. (Did I say that?!)

My littles adore these muffins. They are the perfect breakfast, quick and healthy. We make these several times a month, and they continue to devour them time and time again.

Classic Blueberry Muffins
Adapted from: Smitten Kitchen
Makes 11-12 standard size muffins

5 T. Unsalted butter, a bit soft
1/2 c. Sugar
1 large egg
3/4 c. sour cream
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 c. fresh blueberries, rinsed and drained

Preheat oven to 375 degrees. Line a muffin pan with 11-12 liners.

Cream together butter and sugar until light and fluffy. Mix in egg and spur cream until well blended. Sift half of the dry ingredients into the bowl and mix until incorporated, then sift the remaining in. Mix until fully incorporated, then fold in blueberries. Use an ice cream scoop to fill liners about 3/4 of the way full - keep in mind the batter will be very thick. Bake for 30 minutes or until toothpick comes out clean. Slather them with some butter and grab your coffee.

Enjoy!

Blessings!

Creamy Chicken & Wild Rice Soup

2013-02-27T12:12:00.001-08:00

I love Panera. They certainly have some delicious belly-warming soups. This soup is so very similar to their Chicken & Wild Rice soup and has become a staple at our house.

I am always on the lookout for great soup recipes to feed my hungry boys. Last night was a perfect opportunity to do so. We got several inches of the white stuff yesterday and when hubs came in from snow blowing I knew he would want something satisfying. This always does the trick. Even the pickiest little ate two bowls of this soup!

Creamy Chicken & Wild Rice Soup
Adapted from Tidy Mom

3 T. olive oil
2 garlic cloves, minced
1/2 c. celery, diced
3/4 c. carrots, diced
4 c. natural chicken broth
2 c. water
3 c. shredded cooked chicken
1 package (4-4.6 oz) quick cooking long grain and wild rice with seasoning packet. (I use Rice a Roni naturals)
1/2 t. salt
1/2 t. pepper
3/4 c. all purpose flour
1 stick butter
1 c. half & half
1 c. heavy cream

Melt butter in large pot. Add garlic and cook a minute. Add carrots and celery and sauté until soft, about 5-8 minutes, stirring often.

Add chicken broth, water, and chicken and bring to a boil. Stir in rice only (reserve seasoning packet), cover and remove from heat.

In a medium saucepan, melt butter. In a small bowl, combine flour, salt and pepper. Once butter is melted, add seasoning packet and cook until bubbly. Begin adding flour mixture, a tablespoon at a time until combined completely. Cook until mixture thickens and forms a roux, being careful not to burn! Beginning adding cream/half and half mixture in small amounts. Stir constantly to combine and once all is added, cook until the mixture is thick.

Place chicken/rice mixture back on heat and slowly add cream mixture, stirring constantly. Heat soup on low for another 15-20 minutes.

Enjoy!!! Happy eating!

Cheddar Cheese Risotto - Breville Risotto Plus

2013-02-26T12:06:00.001-08:00

I am always looking for a lovely side dish. Something that goes with anything and everything. What better to prepare for my family but this cheddar cheese risotto? After all, who doesn't love cheese??

My amazing Mama gifted me the phenomenal Breville Risotto Plus for Christmas. I am forever loving this woman! See, I adore risotto. So does my family. However, I don't always have an extra hour to slave over the hot stove. In comes in this Breville Risotto maker - and voila! Perfect no-stir risotto. Seriously - where have you been all my life?!? Therefore, instead of eating risotto every once in a blue moon (or when the hubby is home to entertain the monkeys hanging from my legs), we have have it (gasp!) almost weekly. Heaven, I tell you!

I will give you the directions for the traditional method of preparing the risotto, I'll also share a blurb on the off-chance you own one of these amazing machines.

*Please note - these are all my own opinions. Breville has no idea that I even exist!

Cheddar Cheese Risotto
Adapted from: Nigella Lawson

1 T. Butter
1 T. Olive oil
2 leeks, chopped
1 1/4 c. risotto
1/2 c. white wine
1/2 t. Dijon mustard
4 c. vegetable stock (hot if preparing the traditional method)
1 1/2 c. sharp cheddar cheese, shredded
1/4 c. chopped green onion

Melt butter in large saucepan. Add olive oil and sauté leeks until soft. Add risotto and stir for 2 minutes. Add wine and dijon and stir constantly until absorbed. Begin ladling hot stock into the risotto, a ladle at a time, stirring frequently until absorbed. Continue to add liquid stock until risotto is very creamy - about 25 minutes. Add cheddar cheese and stir until melted. Remove from heat. Garnish with green onion. Enjoy!

*If using the Breville Risotto plus - place butter and oil together after maker is warm on the sauté setting. Sauté leeks until soft and add risotto and Dijon. Add wine and stir until absorbed. Pour in stock - turn maker to risotto setting and let sit until done - about 20 min or until the maker beeps. Add cheddar and stir until melted. Garnish with green onion. Enjoy!!

Caramel Cheesecake Bars

2012-08-01T11:37:00.001-07:00

Wow. Should I say it again? Wow. Wow. Wow. Caramel cheesecake bars with a chocolate brownie crust. Need I say more?

Go to your kitchen and make these. Right. Now. RUN!

I love all things cheesecake - and these are no exception. The only difference is they are super simple to make. I was very hesitant to make these because I am usually a homemade-everything type of girl and these start off with a brownie mix (gasp) and a jar (a jar?!?) of caramel sauce. I was over the moon surprised about these and they are just as good as their "all from scratch" competitors.

So, run into your kitchen and get rolling on these. Then they will be ready just in time for dinner!

Caramel Cheesecake Bars
(adapted from Cookies & Cups)

1 box brownie mix (19.5-20 oz)
1 stick butter, melted
4 eggs
2 (8 oz) bricks cream cheese, softened
1/2 c. brown sugar
3 T. flour
1 T. vanilla
1 c. sour cream
1 14-15 oz. jar caramel sauce

Preheat oven to 350. Mix brownie mix, melted butter and 1 egg until combined. Press into greased 13x9 pan. Bake for 10-12 minutes.

With a mixer, beat cream cheese, brown sugar, flour, vanilla, and sour cream until smooth. Beat in remaining 3 eggs, one at a time until smooth. Mix in half of the caramel sauce and mix until combined. Pour over the hot crust and bake 25 minutes or until middle is just set. Removed from oven and cool. Once they are cooled, refrigerate at least 2 hours. Drizzle with remaining caramel sauce. Cut into squares and refrigerate any leftovers. ( good luck with that!)

Enjoy!

Blueberry Lemon Breakfast Loaf

2012-07-31T20:08:00.001-07:00

So. I have been MIA for a while now.
That's not saying I haven't been baking. Summer has gotten the best of me and I just haven't been all too faithful to the blog.

That's not to say that I haven't been faithful to my kitchen. Believe me, we are still going strong.

Last night, I whipped up a Blueberry Lemon breakfast (anytime) loaf. It's one of those sliver-to-death loaves that put the lemon loaf from your local starbucks to shame. Make this and I promise you won't be shelling out 2 bucks at the local 4 bucks for any half frozen loaf!

Blueberry-Lemon Breakfast Loaf
(adapted from Smitten Kitchen)

For the bread:
1 1/2 cups + 1 T. Flour, divided
2 t. baking powder
1/2 t. salt
3/4 c. or 5.3oz vanilla Greek yogurt
1/4 c. sour cream
1 c. sugar
3 extra large eggs
1/2 t. vanilla
1/2 c. vegetable oil
1 1/2 c. blueberries, rinsed

For the lemon syrup:
1/4 c. lemon juice
1/4 c. sugar

For the lemon glaze:
1 c. powdered sugar
3-4 T. lemon juice

Preheat oven to 350 degrees. Grease a loaf pan. In a small bowl, sift together flour, baking powder and salt. Set aside. In a large bowl, whisk the yogurt, sour cream, sugar, eggs, vanilla and oil. Slowly mix dry ingredients in. In another small bowl, toss the blueberries with the remaining flour. Fold into batter and pour into prepared pan. Bake for 55-60 minutes or until a toothpick inserted near the middle comes out clean. Let cool for5 minutes.

While the loaf is cooling, place the lemon juice and sugar in a small Pam. Stir over medium heat until sugar is dissolved. Once this happen. Cook for 3-4 more minutes. Poke holes into loaf with a toothpick and brush syrup on. Let the loaf cool completely.

Once the loaf is cooled, make the lemon glaze. Place powdered sugar and lemon juice together in a small bowl and mix until smooth. Pour lemon glaze on.

Enjoy!

Mexican Beef Casserole

2012-01-25T18:36:00.000-08:00

This was dinner tonight - doesn't it look delish??

Mexican Beef Casserole is what we call it at our house. No one turns up their noses, no one complains. It's a mixture of just good 'ol silence and eating. We even help ourselves to seconds!

Did I forget to mention that this dish seriously feeds a small army? Or a big family, whatever you like to call it. Our tiny family of four barely eats half - so we have lots of leftovers. It also freezes well if you want to bake half now, and freeze the rest for a new day. Just make sure you wrap it well!

Mexican Beef Casserole

1 1/4 lbs. ground sirloin
1 medium onion, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1/4 t. red pepper flakes
1 1/2 t. steak seasoning (we use Famous Dave's Steak & Burger seasoning)
2 - 15oz. cans tomato sauce
1 - 10 oz. can Rotel tomatoes with green chilis (we use mild to suffice the littles)
2 t. dried oregano
2 heaping teaspoons chili powder
10 oz. frozen corn
1 1/2 c. elbow pasta - cooked and drained
2 1/2 c. mexican shredded cheese, divided
sliced green onions

Preheat oven to 350 degrees. Spray a 13X9 pan with cooking spray.

In a large 5 quart skillet, brown meat with onion, peppers, pepper flakes and steak seasoning. Add the tomato sauce, tomatoes, oregano and chili powder and simmer on low for about 20 minutes. Add in the frozen corn and cook 5 additional minutes. Remove from heat and stir in 1 c. cheese. Gently stir in the pasta. Fold into prepared pan. Top with remaining cheese and bake for 30 minutes. After baking, top with sliced green onions.

Enjoy!

Cherry Blossoms

2012-01-23T17:46:00.000-08:00

We spent our Sunday lounging this weekend - of course, don't forget the baking. We definitely did lots + lots of baking! What better to do on a stay-at-home-all-day kind of day?!

I made these lovely Cherry Blossoms, with help from the Littles. They were my official Hershey Kiss un-wrappers. Let's just say I am pretty certain more kisses went in the mouth instead of on the cookies!

Aren't they just scrumptious in their matching sweaters?!?

I found this recipe quite a while back on Pinterest via the Curvy Carrot. However, it wasn't a recipe that could suit my family's needs. It wasn't nut free, so I had to make a few modifications in order to satisfy that requirement. After all, the Littles like to indulge too!

Cherry Blossoms

1 c. unsalted butter, softened

1 c. powdered sugar

1/8 t. salt

3 t. maraschino cherry liquid (you know, the stuff in the jar!)

1/2 t. vanilla

2 1/4 c. flour

1/2 c. chopped maraschino cherries

Granulated sugar for sprinkling

Hershey's kisses

Preheat oven to 325 degrees. Place parchment paper on a cookie sheet.

In a large bowl, beat butter until fluffy. Add powdered sugar and salt and mix well. Beat in cherry liquid and vanilla until well combined. Slowly beat in the flour. Increase mixer speed and add in the chopped cherries. Shape dough into 1 inch balls, and flatten slightly with the palm of your hand. Sprinkle with sugar. Bake cookies for 12 minutes, then take them out and gently press a Hershey kiss onto the tops of each one. Return to the oven and bake for 2-3 minutes more. Remove from oven and cool on a rack. Store in an airtight container.

Happy Baking!

Cinnamon Crumb Coffee Cake

2012-01-16T19:34:00.000-08:00

A lovely, delish breakfast - If I do say so myself!

The Littles will be surprised and delighted to indulge in a cinnamon crumb coffee cake for breakfast. The hubby might enjoy it too.

Definitely something yummy to make. It's SO easy, it's almost embarrassing....

Cinnamon Crumb Coffee Cake

For the cake:

1 box yellow cake mix

1 1/4 c. sour cream

1/3 c. vegetable oil

3 eggs

1 t. cinnamon

1/2 t. nutmeg

Preheat oven to 350. Grease and flour a 15x10x1 inch pan. Mix all cake ingredients together with an electric mixer on medium until well combined. Bake for 20 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile make the crumb topping:

3 3/4 c. all purpose flour

3/4 c. packed light brown sugar

2 t. cinnamon

1/2 t. nutmeg

3 sticks butter, melted

Mix together the crumb topping until all is moist and crumbly. Sprinkle on top of the baked cake and put in the oven for an additional 15 minutes.

Remove cake from oven and let cool.

Once the cake is cool, apply the sour cream glaze... :) I knew that would get you!

1 c. powdered sugar

4 T. sour cream

Whisk together until smooth and swirl on the top of the cooled cake. Sprinkle with additional powdered sugar if desired.

Enjoy! (And of course TRY not to eat the cake all at once!!)

Chocolate Covered Strawberry Cake

2012-01-12T14:13:00.000-08:00

A special occasion certainly calls for a special cake, right? Which is exactly what I needed for a very important day. My Mama's birthday. She is quite the lady, I tell you. She is my rock and my friend. She is an amazing grandmother to my two littles, and she would do anything for her family, anything. She gives up her free time to watch the littles on the handful of days that I work - expecting nothing in return. Therefore, the least I could do is present her with a lovely cake. This cake is a bit time consuming, lots of steps, but oh-so-worth it. It's a rich, dark chocolate three-layer cake, spread with a light and fluffy strawberry whipped cream cheese frosting, and finalized with a deadly chocolate ganache. Make it for your Mama - she will appreciate you!

Thank you Mom for everything you do. We love you.

Chocolate Covered Strawberry Cake

For the cake:

2 1/2 c. flour

1 t. baking soda

1/2 t. salt

2 sticks butter, room temperature

2 1/2 c. sugar

4 eggs, room temperature

2 1/2 t. vanilla

2 c. whole milk, room temperature

1 c. high quality dutch processed cocoa powder

Preheat oven to 350 degrees. Butter 3 9-inch cake pans. Sift together the flour, soda, and salt. Set aside. Cream together butter and sugar until light and fluffy. Add the eggs in one at a time and beat on medium speed until well incorporated. Combine the milk and vanilla together in a measuring cup. With the mixer on low, alternate the flour mixture with the milk mixture, beating until just incorporated. Sift in the cocoa and beat until combined. Pour into 3 baking pans and bake for 20-25 minutes. Depending on your oven, it may take a few minutes longer - be certain to check for doneness with a toothpick that comes out clean. Cool for 10 minuntes and then remove from pan and cool on a rack. After the cakes are completely cooled, wrap them individually in plastic wrap. The cakes can sit overnight. If you plan to do this cake all in one day, then you should place in the freezer for 20-30 minutes while you prepare the frosting to firm the cakes up and get them ready for the crumb layer. If the cakes sit overnight, you should also place them in the freezer for 20-30 minutes prior to frosting.

Strawberry Whipped Cream Cheese Frosting:

2 c. heavy whipping cream

20 oz. cream cheese, softened

2 t. vanilla

1/2 lb. strawberries pureed in a food processor to reach 1/2 c. puree

8 c. powdered sugar

Cut strawberries and place in a food processer fitted with a metal blade. Sprinkle a bit of granulated sugar on the berries and let them sit 20 minutes, then process to a puree. In a large bowl, beat heavy cream until soft peaks form. Let sit in refridgerator. In another large bowl, beat cream cheese and vanilla until fluffy. Add in powdered sugar and strawberry puree and beat on med-high until very well incorporated. Beat in whipping cream until combined. This will be different for everyone based upon their interpretation of soft peaks. You will want the consistancy to be a spreading consistancy, however you may need to refridgerate a bit for it to set up. This frosting is a bit tricky to work with so just do what feels right!

Layer the cake and place frosting between layers. Spread a thin layer over the top and the sides of the cake. Place cake in freezer for 10-15 min. to firm up. After that time, spread the frosting over the rest of the cake. Refridgerate.

Make the ganache:

1/4 c. butter

3/4 c. heavy cream

3/4 c. semi sweet chocolate chips

Place chocolate chips in a bowl. Melt butter and cream in a small saucepan. Bring just to a boil. Pour over chocolate and whisk until smooth. Place ganache in refridgerator for 30 minutes, stirring every 5-10 minutes.

Once the ganache has cooled in the refrigerator, then it is time to dress the cake! Pour VERY SLOWLY into the middle of the cake. It will fall down the edges - but that is the fun of it! Decorate the top if you wish.

This cake will need to be refrigerated, however, it's a good idea to let it sit for a bit before serving.

ENJOY! I know we did!

Pumpkin Cake

2012-01-10T15:40:00.000-08:00

Pumpkin Cupcakes w/ Cream Cheese Whipped Frosting

2012-01-10T15:35:00.000-08:00

Eye Candy

2011-08-11T13:36:00.000-07:00

Classic White Cake with Chocolate Cream Cheese Frosting

Chocolate Cake with Chocolate Buttercream Frosting

Cookies & Cream Cupcake

Classic White Cake with Vanilla Buttercream

Mint Chocolate Cupcake

Pumpkin Cupcake with Spiced Cream Cheese Frosting

Chocolate Chip Muffins

2011-08-08T19:20:00.000-07:00

Over the years, I have searched high and low for the perfect bakery style chocolate chip muffin recipe. I have tried countless times to perfect it and ultimately failed. Sure, they were edible, and even a few were good, but they just weren't quite what I was looking for. I am not a fan of oil, and it seemed as though every recipe called for oil, which left the muffin dense and greasy. Who wants to eat a muffin and feel like you just replaced your mouthwash with oil??? Lo and behold, I think we are finally there. I married a couple different recipes that I liked and came up with this one. It's a beauty - every bite laden with chocolate, along with a moist cake-like muffin. Bring it on Fresh Market - I think you have met your match! :)

Chocolate Chip Muffins
Wildly adapted from this, that and the other
Makes 24 muffins

The best part of this recipe is that there is no mixer needed. Which, for some that are mixer happy, it will leave you with a ligher muffin that is not so tough. Be certain not to overmix as this is what causes a highly dense, heavy muffin. It's also a bonus when you are making these late at night and want to keep the littles from hearing it - however, their sniffers will let them know what Mama is up to in the kitchen.

Preheat oven to 350 degrees. Line 2 muffin pans with paper liners.

3 1/2 c. flour
4 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. sugar
1/3 c. brown sugar (light or dark works fine - whatever your preference)
10 T. unsalted butter, melted
1 c. milk, room temperature
1 c. sour cream, room temperature
2 eggs, room temperature
1 egg yolk, room temperature
1 t. vanilla
12 oz. chocolate chips (dark, semi, or milk - again a matter of personal preference!)
Mini chocolate chips for sprinkling.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside. In another bowl, whisk together the sugars, butter, milk, sour cream, eggs and vanilla until combined. Pour into flour mixture and fold with a rubber spatula until moistened. Do not overmix! Batter will appear lumpy.

Use an ice cream scoop to fill liners. This will give you nice, rounded tops. Sprinkle each muffin with mini chocolate chips. Bake at 350 degrees for 25 minutes or until golden and the muffin springs back when pressed. Cool and enjoy!

Fudge Brownie Cheesecake

2011-08-03T18:49:00.000-07:00

I have always wanted to make a cheesecake. But I was scared, very scared. I can bake with the best of them, I can make tiramisu, cannoli, towering cupcakes, phenominal layer cakes, pies and souffles... However, the idea of a springform pan and this delecate, wobbly piece of delicious-ness coming out in one piece frightened the heck out of me. I finally mustered up enough courage to make one. Last month, we had a dinner party, and I of course, was to bring dessert. I wanted something fabulous that everyone would be wowed by. I was tired of cakes and cupcakes and pies. I needed something that would be elegant. This cheesecake was just it. I ventured out and purchased my first springform pan, and the poor pan is thinking, "leave me alone already." I have only made this cheesecake no less than 3 times in the last month. Unfortunately, my waistline is thinking the same thing as the pan! Let me just tell you however - I tried this cheesecake the day before the party, and I brought the first one I made. What in the world was I so afraid of?? And how could one go wrong? A chocolate crust, fudge brownies in every bite, and a lovely ganache glaze finish. Good luck making this one last. There wasn't a morsel left after our dinner party!

Fudge Brownie Cheesecake
adapted in parts from Smitten Kitchen

First off, you must make a pan of brownies. If you are like me, a box will not do. My favorite fudge brownies are some that my mom has made for years. But of course, a box mix or your own favorite fudge brownie recipe will work just as well. Once the brownies are made and cooled, cut into 1 inch squares - you will need 2 cups worth for the cheesecake.

Chocolate Crust:

1 box of finely ground chocolate teddy grahams. (No, I am not delerious from spending the day with my 2 year old, they are seriously the best)
10 T. melted, unsalted butter
2/3 c. sugar
1/4 t. salt

Stir together everything in a medium bowl. Press into a 9 or 10 inch, buttered springform pan. (I would HIGHLY recommend the Calphalon Classic from BB&B if you need one!) Press on the bottom as well as an inch up the sides. Fill immediately.

Cheesecake:

3 (8 oz.) packages of cream cheese, softened
4 large eggs
1 t. vanilla
1 c. sugar
2 c. brownie cubes

Preheat oven to 350. Mix cream cheese until light and fluffy. On low speed, add the eggs one at a time, and proceed to add vanilla and sugar. Fold in the brownie cubes and pour into prepared pan. Place springform pan on a shallow baking sheet. Bake for 50-55 minutes until cheesecake is set 3 inches from the edge, but the center is still slightly wobbly. Your oven time may vary. Cool completely then top with ganache.

Ganache:

3 oz. bittersweet chocolate, chopped
2 oz. butter
1/4 c. heavy cream
1/2 t. vanilla
1 T. powdered sugar

Place chopped chocolate in a bowl. Scald the butter and the cream in the microwave in a pyrex dish. Pour over chocolate and let sit for a few minutes. Whisk together until smooth. Add vanilla and sugar and whisk again until smooth. Pour over cheesecake and refridgerate until ready to serve.

Enjoy!

Street Party - Sesame Street Birthday Party

2011-06-29T18:36:00.000-07:00

As promised my dear friends - photos and fun from the "Street Party" we hosted last weekend for the little guy's 2nd birthday. Where oh where did the time go?!?!? Fun was to be had by all...with all sorts of goodies to satisfy the sweet tooths of all ages - toddlers to grandmas!

I spent days preparing all the sweet treats for the party - and had a blast doing it. There were Cookie Monster Cupcakes Minis - which was dark chocolate cake topped with Sweet Cream Vanilla Buttercream; as well as Elmo and Big Bird Cake Pops - which were a Classic White Vanila Cake mixed with a Sweet Cream Vanilla Buttercream. The joy in the littles faces to see their favorite Sesame Street characters made all the labor worth it.

Mini Cinnamon Rolls

2011-06-28T20:17:00.000-07:00

So, my lack of posting has not been without good reason. (As you will see in a future post!) I have been crazy busy planning, preparing and partying for my little guy's 2nd birthday party, which took place last weekend. But I will share all the "Street Party" details later in the week.

My little guys have been asking for some delicious breakfast treats the last few days, and I had yet to comply. Until tomorrow that is.... They will be in for a pleasant surprise when they awaken from dreamland. I was just telling my mom how much I missed waking up to those mini cinnamon rolls that she used to make so frequently as we were kids. However, given that it was already 9 pm - there was no chance that I would be spending hours, upon hours letting my dough rise for the perfect roll. Then my mom let me in on a little secret - her cinnamon rolls had yeast, however, they didn't need to rise, and they were easy. Easy?? Easy?? Tell me more mama. One word - Bisquick. (GASP!) So, I am a homemade kind of gal - I cook homemade, I bake homemade - I don't use cake mixes or muffin mixes (but I do use bisquick for pancakes, so luckily I had some! :) ) ... everything (except for those pancakes..) is straight from scratch. Needless to say, I was skeptical, but I thought I would give it a try. Could they really be as good as they were when I was a little?? Yes. Yes they are...

Mini Cinnamon Rolls ("Jumer" Rolls for us Central Illinois-ers)

1/4 c. hot water
1 packet active dry yeast
3 c. Bisquick
1/2 c. cool water
1/2 c. melted butter
2 1/2 t. cinnamon
1 c. sugar

Preheat oven to 375 degrees. Grease 13X9 pan. Dissolve yeast in hot water and let sit for 10 minutes. Mix cinnamon and sugar in a small bowl. Mix Bisquick with yeast mixture and cool water until moist, but not sticky. Knead a few times and form into a ball. Divide into four parts and roll out each part individually. Brush with melted butter and generously shake on cinnamon/sugar. Roll up into a log shape and pull to stretch. Slice into 1/4 inch thick slices and place spiral side up in the prepared pan. Repeat until all the dough has been used. Brush remaining butter on top of the rolls, and sprinkle remaining sugar. Bake at 375 for 15-20 minutes. Remove from oven and let cool slightly. These are great on their own, but I sometimes like to add a powdered sugar glaze.

See....I told you how easy they are. Enjoy!

Classic White Cake with Strawberry Buttercream

2011-05-26T16:59:00.000-07:00

As if the Summer Strawberry Cake wasn't enough strawberries for the week... I decided to make my personal favorite - classic white cake topped with strawberry buttercream. It doesn't help that I *just* made a strawberry dessert, but who's counting, right? We all love strawberries. In my defense, these lovelies were made for a dear teacher at our school, so of course, we didn't eat all of them! I really do try to share my creations....promise.

So, here is goes. This is a classic white cake, in which I topped with a strawberry buttercream. No shortcuts here, folks. Just a few natural ingredients and some strawberry puree and viola, you have yourself a cupcake, or a cake, or some minis.... whatever your heart desires. Of course, if strawberry is not your forte, any frosting will do. Now, I will warn you - these are VERY addicting....Below is the recipe for the cake. I do not follow a recipe for the buttercream - I never have, it's how I was taught. So, I will leave you with the ingredients, and a general how-to on making buttercream. Enjoy. I know you will.

Classic White Cake

2 3/4 c. cake flour

1 2/3 c. sugar

1 T. baking powder

3/4 t. salt

12 T. butter, at room temperature

4 large egg whites

1 large egg

1 c. whole milk, room temperature

2 t. vanilla extract

1 1/4 t. almond extract

Mix all of the dry ingredients in a large bowl with a mixer on slow speed. Add the butter and mix well. Add eggs, and blend after each egg addition. Scrape down the sides of the bowl as needed. In another bowl, mix milk with the almond and vanilla extracts. Add the liquid mixture to the butter/egg mixture a little at a time. Beat 2 minutes after each addition. Pour into lined full sized or mini cupcake pans. Makes 24 full sized cupcakes or 48 minis.

Bake at 350 degrees for 20 minutes. Or until a toothpick inserted in the center comes out clean. Remove from oven and cool. Once, cooled, let the frosting begin!

Strawberry Buttercream Frosting:

Powdered Sugar
2 sticks softened butter
vanilla extract
strawberry puree

To make the strawberry puree, cut strawberries and place in a food processor. Sprinkle granulated sugar over the top of the berries and let stand for 20 minutes. After that, process berries into a puree.

In a large bowl, cream butter. Add powdered sugar and vanilla extract. Begin adding the strawberry puree until desired consistency. Add more powdered sugar if needed. Place in a pastry bag and pipe onto the cupcakes. Enjoy!

Summer Strawberry Cake

2011-05-24T20:11:00.000-07:00

Another lovely.....courtesy of Deb at Smitten Kitchen. I decided that we needed something yummy to make the house smell amazing tonight, and this strawberry cake does just that. A delicious, easy, one bowl dessert. Perfect for whipping up after the kiddos are in bed, for a surprise dessert for tomorrow night's dinner.... That is, if it lasts that long!

Summer Strawberry Cake
just barely adapted from Smitten Kitchen

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup minus 1 T. Sugar
2 tablespoons granulated sugar for topping
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.

Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. sprinkle remaining 2 tablespoons sugar over berries

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Serve with whipped cream or cool whip.

Enjoy!