Lovin' From the Oven

Mint Chocolate Cupcakes

by 4 Comments

DSC_1478

DSC_1491

DSC_1499

I know this is a food/baking blog, but I just can’t fathom the events going on in Japan. I need to take a time out from desserts and say this: My heart goes out to all the people and families affected by the earthquake and tsunami. I have been to Japan once before, and I have always been in awe of the kindness that I received while on my trip. Now, it is my chance to give back to them in their time of need. Japan needs our help now, more than ever. I hope we can all come together and pitch in by donating to the Red Cross. Every little bit counts!
These cupcakes were extremely moist– well, obviously, check out the ingredient list! A doctored up cake mix is always an “A” in my book. The frosting turned out a little runny for me and wouldn’t stabilize back together, but that could be because I over mixed the batter. There was also WAY too much frosting, so I’d cut the frosting recipe in half next time for the full amount of cupcakes. Recipe from Eat at Allie’s.
  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups mini semisweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water.
  3. Stir in the chocolate chips.
  4. Fill the lined muffin cups with 3/4 batter.
  5. Bake for 20 to 24 minutes, or until a wooden toothpick inserted comes out clean. Cool completely before frosting.

Filling:

  • 8 oz Cool Whip
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sweetened condensed milk
  • 20 Keebler Grasshopper Mint Cookies, crushed
  • Green food coloring
Mix ingredients together until combined.

Double Chocolate Espresso Sandwich Cookies with Peanut Butter Frosting

by 22 Comments

DSC_2149

DSC_2155

DSC_2144

DSC_2151

DSC_2182

I went to Chuck E Cheese yesterday for a 3 year old birthday party and had a blast! Granted, I spent most of the time chasing my DB’s niece around and helping her push buttons… but I still had fun (especially with the instant photo sketch machine)! It’s amazing how kids are so easily entertained. I was overloaded with plenty of cupcakes, cake, and brownies yesterday since we celebrated multiple birthdays, but that doesn’t mean I didn’t get any cotton candy! I may or may not have gotten a little sick last night from all that sugar and fell asleep at 6 PM. So that’s what it feels like to be a kid again… Oops.

Now these cookies tasted alright.. but the texture was all off. The cookie reminded me of Dorie’s World Peace Cookies, but not nearly as good. The frosting was too thick and practically un-spreadable even though I added quite a bit of milk to it. The cookie itself was dry and hard, but the instant espresso powder was a nice touch since it brought out the chocolate flavor. A little tweaking to the cookie recipe and a new frosting altogether would do it!
Oh, these cookies were practically impossible for me to cut into discs out of the refrigerator, so I just molded them myself using my hands. That would explain the uneven, semi-circular shapes that I’ve got going on.

From Jules Food

1 cup flour
3/4 cup dutch processed cocoa powder
1 tsp baking soda
1/4 tsp salt
8 tbs. unsalted butter, softened
2/3 cup granulated sugar
¼ cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
¾ cup chocolate chips
1 tsp instant espresso powder

  1. Whisk together the flour, cocoa powder, baking soda, salt and espresso powder. Set aside.
  2. In another bowl, cream together the butter and both sugars. Stir in the egg and vanilla.
  3. Gradually mix in the flour mixture to the wet mixture, until just incorporated. Stir in the chocolate chips.
  4. Separate the dough into two and roll them into 2 uniform logs about 12 inches long. Refrigerate it until firm enough to slice.
  5. Preheat the oven to 350 degrees.
  6. Cut the logs into 1 inch slices and place 1 ½ inches apart on the prepared sheets. Bake for 15 minutes, or until the dough looks just baked. The cookies should be tender, so do not over bake.

PEANUT BUTTER FILLING

  • 2 cups powdered sugar
  • 6 Tbsp softened unsalted butter
  • 1/2 cup creamy peanut butter
  • 2 Tbsp milk
  1. Cream all the ingredients together until well mixed. Use immediately.

Banana Cupcakes with Peanut Butter Frosting

by 12 Comments

DSC_1502

DSC_1501

DSC_1508

DSC_1515

I was walking through the grocery store for baking ingredients the other day and walked right past the floral section. That got me thinking… Who was the first boy that gave me flowers? As I pondered it for the next 5 aisles, my mind drew a complete blank. I had no idea who it was! I still don’t know who it was!
Funny thing is, I remember every detail about the boy that gave me my first cookie. It just goes to show you: the way to a woman’s heart might be the same as a man’s— through her stomach!
Cookies, brownies, cupcakes… you name it, I’ll eat it all. These cupcakes were a tad bit dry and could’ve used some oil or another banana to give it some moisture, but besides that, peanut butter and banana go together like milk and cookies. It’s meant to be. The frosting is very thick and decadent… definitely not for the light-hearted. Mix it with a light cupcake, though, and you’ve got yourself a winner!
From Framed Cooks, who got it from Bon Appetit.

  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 very ripe large bananas, peeled
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups powdered sugar
  • 1 8-ounce package cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
  • Chopped lightly salted roasted peanuts (optional)
  1. Preheat to 350°F and line 12 standard muffin cups with paper liners.
  2. Mash bananas with fork until smooth. Mix in the sour cream and vanilla.
  3. In another bowl, beat sugar and butter until light and fluffy. Add egg and egg yolk and beat until well blended. Add the dry ingredients to the wet ingredients (flour, baking powder, baking soda, and salt) until incorporated.
  4. Divide batter among prepared muffin cups (generous 1/4 cup for each).
  5. Bake cupcakes until toothpick comes out clean, about 20 minutes. Transfer cupcakes to rack and cool completely.
  6. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Beat mixture until smooth. Spread frosting over top of cupcakes and enjoy!

Categories