red velvet cheesecake brownies

courtesy sweet pea’s kitchen

Yields 12 brownies (Calorie estimate: 280/brownie)

Ingredients:

1/2 cup butter

2-oz dark chocolate, coarsely chopped

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/2 tsp red food coloring

2/3 cup all purpose flour

1/4 tsp salt

8-oz cream cheese, room temperature

1/3 cup sugar

1 large egg

1/2 tsp vanilla extract

Directions:

Preheat oven to 350F.  Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease.

In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

Pour into prepared pan and spread into an even layer.

To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.

Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Have you ever had white chocolate melted into your cookie dough before?  Because I haven’t, and it was amazing.  I absolutely love the texture of these cookies – moist and chewy, but also almost crumbly.  I hope I’m using the right descriptive words.  Let me just say that these are genuinely delicious and a new favorite.  Another fabulous salty/sweet combo, sure to satisfy both cravings.  Make them nice and big, and then have two or three with lots of milk on a Sunday afternoon.  That’s what I just did, and I’m a happy, happy girl.

double white chocolate and pretzel peanut butter cookie

courtesy picky palate

yields 24 big cookies  (calorie estimate: 237 calories/cookie)

1 stick softened butter, 8 tablespoons

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 cup white chocolate chips, to melt

1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting white chips)

1 large egg

2 teaspoons vanilla

1 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup broken pretzel pieces

1 cup additional white chocolate chips

Preheat oven to 350 degrees F.  Cream butter and sugars until light and fluffy.  Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted.  Add melted chocolate chips  and remaining peanut butter to beaten butter and sugars.  Beat in egg and vanilla.

Place flour, baking soda and salt in bowl; mix to combine.  Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips.  With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness.  (Optional: Sprinkle each cookie with a touch of sea salt.)   Bake for 12-15 minutes or until edges become golden and slightly crisp.  Let cool for 10 minutes on baking sheet before removing.

First, this picture was taken with an iPhone.  Usually I wouldn’t share it, but the cake was too amazing to keep quiet.  Ashley and I had so much fun making this together for Christmas Eve dinner.  Mom made a fabulous prime rib and the whole family feasted like we’ve never feasted before!  Our favorite part was most definitely Ashley’s chocolate buttercream – OUT OF THIS WORLD!  Absolutely amazing.

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix
• 1 package (3.9 ounces) instant chocolate pudding mix
• 4 eggs
• 1 cup (8 ounces) sour cream
• 3/4 cup water
• 1/4 cup canola oil
• 4 ounces semisweet chocolate, melted
  FROSTING:
• 2 cups (4 sticks) unsalted butter, room temperature
• 12 ounces semisweet chocolate, melted and cooled
• 1 1/2 teaspoons pure vanilla extract
• 3 – 5 cups confectioners’ sugar
  GARNISHES:
• 2 ounces semisweet chocolate, melted
• 1 pound fresh strawberries, hulled
  GANACHE:
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream

Directions

• Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.
• Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add vanilla and 3 cups sugar; mix on medium until well combined, being careful not to overmix. Add more sugar according to desired texture and taste (we used only 3 cups).
• Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of cake.
• For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Top with chocolate garnishes.  
• Yields 12 servings: 1 slice estimated at 990 calories

The moment I saw these I knew I had to make them.  Chocolate covered cherries in cookie form?  YES!  They were festive, different, easy, and delish.  Fun new twist for a cookie exchange this season.  Here’s the only thing, personally I would much prefer a fudgyer (that does not look right, is that a word?) cookie, so next time I’m going to try these cookie/brownie recipe from my Marshmallow Brownie Bites.  That’s just me, but I still found every bite of these very tasty and really enjoyed sharing them!

Chocolate Covered Cherry Cookies

1 1/4 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c unsalted butter, softened
1 c sugar
1 egg
1 1/2 t vanilla
30 maraschino cherries
1/2 c semisweet chocolate chips
1/4 c sweetened condensed milk

Preheat oven to 350 F.

Mix the flour, cocoa, baking soda, baking powder & salt together, set aside.

In a mixer beat the butter until softened. Add the sugar and cream the mixture until like & fluffy. Beat in the egg and vanilla. Add the flour mixture & beat until well mixed.

Roll the dough into 1-inch balls & place them 2 inches apart on an ungreased cookie sheets. Use your thumb to make an indentation in the center of each cookie.

Drain the cherries reserving the juice. Remove the stems and place a cherry into the indentation in each cookie.

Put the chocolate chips & condensed milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 teaspoons of the cherry juice. Spoon 1/2 – 1 teaspoon of chocolate over the top of each cherry covering it completely. If the chocolate is too thick add a little more cherry juice.

Bake for 6-7 minutes & cool on a rack. (Watch closely and DO NOT over cook, they can dry out quickly.)

PUMPKIN!!!  I’ve made a lot of pumpkin treats this fall, but haven’t had the time or patience for good photos.  These whoopie pies were so fun (not to mention super moist and full of flavor), I took the recipe from brown-eyed baker and then threw a few butterscotch chips into some, chocolate chips into others.  All were tasty, but chocolate was the favorite.  But then again, when is chocolate not the favorite in any given situation?  (Nevermind, chocolate ice cream, not a favorite.)  Anyway, give these a try, see what you like best.  If you don’t have much of a sweet tooth, you’d be just fine without any chips at all.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Yield: About 2 dozen assembled whoopie pies, will vary depending on how large you make them (Calorie estimate: 475/serving)

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Seriously, who loves candy corn?  My husband, that’s who!  He must have loads of candy corn in the fall and Peeps at Easter time.  The strangest part is that he really doesn’t have much of a sweet tooth and often describe desserts, candy, and the like as too sweet.  I just can’t figure this one out.

Anyway, these cupcakes don’t taste anything like candy corn, but they are so cute I just had to try them out.  Also, the frosting is almost identical to that of Magnolia bakery’s, but much simpler to make.  (Actually, I like it even better!)  It is unlike any I’ve had before, utterly AMAZING!

I got this recipe idea from our best bites, just doctored up the cake mix differently.  This combo never disappoints – so moist!

Candy Corn Cupcakes

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl.

Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl. Divide the yellow batter evenly among the muffin tins.  Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.

When ready, frost the cupcakes and garnish with a candy corn.

Perfect Cupcake Frosting and Filling

6 T Flour
1 C milk (whole milk is best)
1 C real butter
1 C sugar (that’s granulated sugar, not powdered sugar)
2 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.

Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. It should still be somewhat thick, maybe clumpy but still liquid.

It’s okay if you have lumps, because we’re gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.

You should end up with a nice, smooth mixture. It’s almost like pudding before it’s set.

Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. When it is chilled, you can move on to the following step. It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don’t be scared. It’s going to look like a goopy mess and kind of lumpy and separated.

Beat on med-high for 7-8 minutes. Yes, that long, it seems like forever, but that’s when the magic happens!

After 7-8 minutes it will have transformed from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky.

Frosts 24 cupcakes

Here are some helpful notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

4. Add extracts to your hearts content; lemon is wonderful! Food coloring is also okay.

But as for these, I’d been drooling as I watched them circulate the blogosphere for months!  Couldn’t wait to try them, but I had to get my hands on some double stuff Oreos first.   You know, I’m not a big fan of the plain, ol’ Oreo cookie (there are so many other things I’d rather have for the calories), but when they are paired with something else, magic happens.  Bring on the Oreo cheesecake, the Oreo dirt dessert, and of course the cookies-n-cream ice cream  and shakes.   See?  Magic!!

I finally got to make these to share at my boys’ cub scout meeting.  (They just started and they are all so cute by the way.  What a great excuse for me to try a new recipe every week!) I knew they’d be so fun for kids, and who else could handle this much sugar than a bunch of high energy 8-10 year old boys?  Needless to say, they were a hit.

Also, just wanna mention how fabulous this chocolate chip cookie recipe is.  In fact, this stuffed version was a lot of fun, especially to share with kids, but I enjoy one of these plain chocolate chip cookies just as much, especially with a tall glass of milk.  Very close second to our absolute favorite of all time, the NY Times chocolate chipper, but MUCH less time and effort.

First, sorry for the LONG delay since the last post.  Ashley and I have both been in transition.  She between jobs and apartments (although still in Brooklyn), and I across the ocean.  My family is finally starting  to settle back into life in the states (Northern Virginia to be exact), as plain ‘ol Americans.  Anyway, despite our best efforts, we’ve both still got what surely qualify as tiny kitchens.

OK, explanations and apologies over, now on to the treats!!!  I know, I know, these cookies aren’t quite as flashy as our usual posts, but TRUST ME, they are so worthy!  I absolutely love the consistency, unlike anything I’ve had before, it must be the combo of oil and butter, doesn’t that sound healthy?  But who cares?  Trust me, they’re worth every bite.  And besides, they’ve got oatmeal, cornflakes, and nuts… all good things!  I’m sure it all balances out in the end.  I found these over at Lovin’ From the Oven over a year ago, and despite the glaring absence of anything chocolate, something about her description made me want to give them a try.  So, so glad I did.  If you need a little change from your favorite chocolate chippers, definitely make and share these cookies.  Yumzo!

Ingredients

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar (unpacked)
• 3/4 cup vegetable oil
• 1 egg
• 1 cup quick quaker oats
• 1 cup corn flakes
• 1/2 cup chopped nuts
• 1/2 cup coconut flakes
• 3 1/2 cup all purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp salt
• 1 tsp vanilla

Directions

1. Preheat oven to 325 degrees.
2. Mix flour, baking soda, cream of tartar, and salt. Set aside.
3. Cream butter and both sugars. Add oil, mix. Add egg, mix.
4. Add oatmeal then add dry ingredients to mixture. Blend well. Add coconut flakes, nuts, corn flakes, and vanilla.
5. Drop by spoonfuls, press slightly with a fork.
6. Bake for 15-18 minutes or until brown.

I haven’t been a big brownie fan lately. Not sure exactly why, never quite the right recipe and probably too many of the boxed variety at potlucks, playgroups, and other such gatherings. I’d forgotten what a good brownie really can be. Luckily, my little Sam kept begging this month for marshmallow brownies, so I finally gave in. Man I’m glad I did! Made these for the first time and they were A-MAZING! I know that I describe almost all my food as rich and sweet, but these are near the top of the list. Still, with the walnut addition, the decadence is more than bearable, it’s absolutely divine. Oh, and they’re so pretty too, quite impressive looking if baked in a cute pan. They went too fast, already planning when to make and share these again this week!

Rocky Road Brownies

Yields 16 servings (Calorie estimate: 255/brownie)

Ingredients

1/2 cup butter

1 cup + 1/3 cup semisweet chocolate chips

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 teaspoon salt

2 eggs

3/4 cup all-purpose flour

1 1/4 cups miniature marshmallows

1/2 cup chopped and lightly toasted walnuts

Holy freakin yum!  I have made these multiple times over the last year in hopes of getting a good picture, and every single time they are gone before I can get the camera out.  Actually, the batter is so, so delicious, that it’s hard enough just to get them in the oven, let alone allow them to cool, cut them into presentable squares, and then wait to partake while I arrange and shoot.  Forget about it.  They really are reminiscent of the girl scout samoa cookie (my absolute fav), but I can honestly say these are better.  And these are SO EASY!  Seriously one bowl, they’re mixed and in the oven in less than 15 minutes.

Samoa Blondies

From The Newlywed Kitchen Cookbook

Yields 9 large blondies (Calorie estimate: 475/serving)

Ingredients

10 tbsp unsalted butter

1 cup dark brown sugar, packed

¼ cup granulated sugar

1 large egg

2 tsp vanilla extract

¼ tsp kosher salt

1 ¼ cup flour

1 ¼ cup sweetened flaked coconut

1 ¼ cup bittersweet or semisweet chocolate chips (I used just a cup.)

Directions

Preheat the oven to 350 degrees. Line and grease an 8×8” baking dish.

In a pan over high heat, heat the butter until it browns and smells nutty. (Keep an eye on it, so it doesn’t burn.) Let the butter cool for a few moments, until just barely warm.

In a large mixing bowl, mix together the browned butter, brown sugar, and granulated sugar. With a wooden spoon, mix in the egg, vanilla, and salt. Slowly mix in the flour, coconut, and chocolate chips until blended. Try not to eat too much of the batter.

Pour the batter into the greased baking dish, and smooth the top with a rubber spatula. Bake for 25-30 minutes—do not overbake! The center should still be soft. Let the blondies cool before turning them out onto a cutting board and slicing into squares.