Chocolate Chip Cookies

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Classic Chocolate Chip Cookies

 

 

Hello:)! So this is just a quick post today but wanted to share this classic, go to recipe with you. I had some extra time this morning, mainly because I showed up to work WAY to early.

Yup nothing like showing up at 7:30 and you aren't supposed to be in until 12. Oh well it gave me time to take the pup for a super long walk AND make some cookies.

This recipe is actually off the back of a chocolate chip bag. No special tricks or secrets here. Just good ol' classic goodness.

I have made some many chocolate chip cookies using numerous recipe each slightly different. I was a huge fan of Alton Browns recipe from his Good Eats book. But all in all when you just want an easy go to recipe I still go to the chocolate chip bag, and I'm never let down.

So Thanks Nestle Toll House, for having such a great recipe. And thank you Pheobe Buffet for giving us a good chuckle :) Love this episode.

 

 

You can find the lovely recipe here.

Enjoy your day and don't forget to smell the roses, and eat the cookies :)

 

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Crazy Simple yet Crazy Delicious Cocoa Brownies



Hello hello! I was thinking of throwing another blueberry recipe at you but how does chocolate sound instead?

Good? Keep reading. No good? Well then go find something else to do, although I do not recommend that but the choice is yours :).

This recipe is coming to you from my roommate who is not only my partner in crime but my ever ready taste tester. She is always ready to try any and everything I come up with. So it goes with out saying that I taste whatever she makes as well.

Well I came home pretty late from babysitting and saw these brownies sitting on the stove and dove right in. MMM MMM MMM!

I was honestly surprised how great they tasted. Now, that's not because I don't trust her baking and cooking. It was mainly because they were not as dark as your typical brownie. They had a lighter brown color to them, so I was expecting a light chocolate flavor and a cake like texture.

Well don't judge a book by its cover and don't judge a brownie by its color. These were dense and fudge like with out being too heavy. And they chocolate flavor was stronger than it looked which was balanced nice by adding a little extra vanilla. Again MMM MMM MMM!

So the next morning I asked her what recipe she used. She basically looked up brownies online and took the first recipe she thought was easy enough. Literally only needs, butter, sugar, cocoa powder, eggs, vanilla and flour. You can go ahead and chocolate chips or walnuts or whatever you like in your brownies, but these cannot be easier. No melting chocolate or anything just mixing and baking.

If you are looking for a quick fix, of chocolate, get to baking and enjoy!

Easy Cocoa Brownies

Ingredients

4 large eggs

1 cup sugar, sifted

1 cup brown sugar, sifted

8 ounces melted butter

11/4 cups cocoa, sifted

2 teaspoons vanilla extract

1/2 cup flour, sifted

1/2 teaspoon kosher salt

Directions

1. Preheat the oven to 300 degrees F. Grease an 8x8 or 9x13 baking dish.
2. In a large bowl or stand mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
3. Add both sugars.
4. Add remaining ingredients, and mix to combine.
5. Pour the batter into prepared dish and bake 45 minutes or until toothpick inserted in the center comes out clean.
6. Let cool, or try to, before cutting into squares.

Luck of the Irish

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White Chocolate Irish Potato Candy

Everyone getting ready for this weekend's extravaganza to celebrate the good ol' St.Patrick?! Well if not grab a big old cup of coffee, top it with some Bailey's and whip up a batch of these little nibblets of goodness. Yes I said nibblets.
Irish Potatoes are a almost like a coconut truffle and despite their
name they were not created in Ireland and they do not contain any potato. They are super sweet but not too sweet thanks to the cinnamon they are rolled in.

If you aren't a fan of coconut they defiantly have an acquired taste. However if you enjoy a good coconut treat then these are great.

I always try to doctor a recipe to make it my own or experiment to change the flavor in almost every recipe I try. I did just that with these. I had been following my Mom's recipe for years, which is exactly the same as every other recipe out there. I had a little bit of white chocolate left and decided to melt that into the mixture. I also added a dash of nutmeg to the cinnamon coating.

Well, I must say I am quite amazed at how wonderful they tasted with these additions. I was never a huge fan of these and could only just one, if that. Yet I found myself eating one after the other. The white chocolate, cream cheese, and coconut just blend beautifully together.

I even made them into a cupcake. You'll have to wait for that recipe. So for now I hope you enjoy these!

White Chocolate Irish Potato Candy

Ingredients

• 2-3 oz white chocolate, melted and slightly cooled
• 1/4 cup butter, softened
• 1/2 package cream cheese (4 oz)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 2 1/2 cups flaked coconut
• 1 small bowl filled with brown cinnamon
• 1/4 teaspoon nutmeg

Directions

1. In large mixing bowl beat together cream cheese and butter until combined.
2. Add melted white chocolate, mix until combined. Followed by the vanilla.
3. Using a sifter gradually add the powdered sugar.
4. Add the coconut and set in fridge for 10-15. This will make it easy to roll into balls.
5. Remove from the fridge and form small balls at the size of your liking and roll in the cinnamon and nutmeg mixture.

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Chocolate Pudding Pie

with Oreo cookie crust

Well hello strangers! I am super excited to be back in blogging action. Lots has been going on since my last post. New job, new hours, new tiredness. Regardless I am back with lots to share. Some great dinners and cupcakes coming up.

First I will share with you this SUPER easy dessert. I used boxed pudding which saved lots of time and steps. However if you are feeling a step above Betty Crocker than go ahead and try this pudding recipe.

You can also use a pre-made crust but they are extremely easy to make. All it takes is some cookie crumbs and melted butter and there ya go.

You can also make this slightly healthier by using the reduced sugar and calorie pudding packets with skim milk but be prepared for lack of flavor. I used a regular pudding mix with low fat chocolate milk. Really amps up the chocolate flavor while cutting the fat down a little.

The making of the pie took a little less than 15 minutes. If you don't have a food processor to crush the cookies it might take a tad longer. But beating a bag of cookies is very therapeutic.

It does have to set in the fridge for a few hours so go ahead and make this earlier in the day or the day before you want to enjoy it.

Chocolate Pudding Pie

Ingredients

• 1 packet of chocolate pudding mix
• 2 cups low fat chocolate milk, make your own by adding chocolate syrup to the low fat milk
• 24 Oreo cookies, crushed
• 1/4 cup melted butter

Directions

1. In a medium saucepan stir together pudding packet and milk.
2. Bring to a boil over medium heat, while stirring constantly.
3. Remove from heat and let cool.
4. While pudding is cooling, crush Oreo cookies in a large zip top bag or in a food processor, until you have a fine crumb.
5. Empty crumbs into a bowl and pour in melted butter.
6. Mix until butter is absorbed and pour into pie dish, pressing down to form crust.
7. Pour the melted pudding over the crust.
8. Cover with plastic wrap and leave in refrigerator for 3 or more hours.
9. Serve chilled. 

Turning to the Dark Side....and Gelato 101

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Dark Chocolate Gelato

Hi friends! How has every one's February been. Crazy that it's almost over isn't it? Don't forget we get that extra day at the end of the month this year. What to do with the extra time?! Make this gelato that's what.

Many people are confused on the difference between gelato and ice cream or think its the same. It's not the same, but its not rocket science either when distinguishing the two. Gelato simply comes with a hansom Italian man and ice cream comes with out one. Haha, if only.

Anyways, there is a technical distinction between them. Gelato is made with higher milk to cream ratio where ice cream has a higher cream to milk to ratio. Gelato is therefore lower in fat. This doe not mean a healthy version as it is still loaded with sugar and only slightly lower fat content than ice cream.

True gelato is also churned slower than ice cream, leaving it more dense because not as much air is whipped into the mixture.

Also, I found this quite interesting, the lower fat content in gelato make it so that the gelato does not coat the tongue in the same way. Between this and being served a slighter higher temperature then ice cream, you get a more intense flavor.

OK now that you can write a book on gelato, I will share with you this amazing recipe.

You actually do not need an ice cream machine for this and I recommend not using one unless you have a super fancy one where you can adjust the turning speed and time. I simply put it in an air tight container and let it freeze over night.

 Although it was not made in true gelato fashion it was still smooth and rich, and just ridiculously amazing. It took me back to being in Italy where I literally ate gelato several times a day.....ah those glorious Italian days.

  

Enjoy <3

Ingredients

• 1/4 cup dark chocolate chips
• 1 1/5 cups whole milk
• 1 cup condensed milk
• 3/4 cup castor sugar (if you only have regular sugar that's fine it will just take longer to dissolve)
• 1/3 cup cocoa powder
• 4 large egg yolks

Directions

1. In a heavy saucepan heat the milk, condensed milk, and half the sugar until it begins to simmer.
2. Stir constantly until the sugar is dissolved.
3. Remove from the heat and add the cocoa and chocolate, whisking until the chocolate is melted and the mixture is smooth.
4. In a bowl beat the egg yolks, remaining sugar and salt until thick and pale.
5. Add the hot chocolate mixture in a slow stream, whisking as you go.
6. Pour into saucepan and cook this mixture over moderately low heat until it thickens making sure to stir constantly.
7. Pour mixture through a sieve  into a bowl.
8. Set this mixture over water and ice and chill until cold.
9. Place into an airtight container and freeze overnight. Or, you can churn this in an ice-cream maker.



Cheese makes everything better....even dessert

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Chocolate Chip Cookie Dough Cream Cheese Bars

How amazing do they sound?! Who doesn't love cookie dough? And cheesecake, who can resist? Well the blend of these two amazing flavors is beyond delicious! I recommend sharing them as soon as possible because you will not be able to resist eating the whole thing. They are that good people!

I know we are all supposed to be kick starting our healthy new years resolutions but just do as I do and either pretend they are healthy or just stay on the treadmill just a big longer because you won't want to miss out on a taste of these.

They are pretty easy just three set of steps but nothing involving too much work. If  you want you can lighten it up a bit by using low fat graham crackers and low far (not fat free) cream cheese. I'm pretty sure you won't even notice the difference.

Enjoy <3!

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted

For the cookie dough:

• 5 tablespoons unsalted butter, room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 1 cup chocolate chips

For the cheesecake filling:

• 10 oz cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. Line an 8x8 inch baking pan with foil or parchment paper and let hang over edges slightly.
2. Mix the melted butter and graham cracker crumbs together and press the mixture into the bottom of the prepared pan and bake for 6 minutes.
3. Meanwhile, cream the butter, brown sugar, granulated sugar, vanilla and salt until combined and smooth.
4. Add the flour and beat until just combined. 
5. Stir in the chocolate chips and set aside.
6. For the cream cheese layer, beat the cream cheese and sugar until smooth.
7. Add the vanilla and egg and mix until just combined.
8. Pour the cream cheese mixture over the prepared crust.
9. With your hands, form the cookie dough into clumps and drop it on top of the cream cheese mixture, covering the entire dish.
10. Bake for about 30 minutes or until the cookie dough mixture is firm and the bars are set when giving the dish a slight shake.
11. Move the bars to a cooling rack and allow them to cool completely.
12. Lift the bars out of the pan using the foil or parchment overhang. Slice into squares.
13. Try, just try, to only have one :)!

New Year, New Adventures, New Food!

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Black and White Cupcakes &

Dark Chocolate Caramel Cupcakes

Hello hello! Welcome to the first 2012 post here at Peace Love & Yumminess! I have been m.i.a for quite some time lately but I am excited to be back and get rolling with some more posts. To make up for lost times I have two delicious cupcake recipes.

But first, how was everyone's holiday season? Mine was great and it was blast to share Christmas with my niece again this year. She was walking around the house saying Santa, Santa. Who knows if she really knew who he was but heck she knew his name so we were all excited. She also loved opening her presents even though she was a little confused. Handing out gifts seemed to be a little more enjoyable which made it fun for all us "big kids" too. 



is she not the cutest?



I also got quite a lovely present, a beautiful red kitchen aid stand mixer. Thank you Santa!!!!!



New Years came just as fast as Christmas did. But it was a blast and I got to celebrate it with great friends. It was also nice this past week because all of my siblings were in one place at the same time, which well that literally has not happened in centuries it seems. It was so warm out, like it has been lately, so we took some family pictures outside in the park.

me and the birthday girl on NYE



Me with my brother and sisters

It was a nice holiday and like always flew by way too fast. Now it's back to work and back to getting on track with lots of things like, blogging, eating better (I'll never give up cupcakes, ever), getting my butt back to the gym, being more productive, and well the list goes on as it always does every beginning to the new year.

I am leaving you with two delicious cupcake recipes but sad to say I only have one picture of each. I made these for the New Years party I went to which was also for my friends birthday and she requested anything chocolate. So I made dark chocolate cupcakes and one was topped with white chocolate cream cheese frosting(get it black and white lol), and the other was filled with caramel, and topped with a chocolate buttercream and I also drizzled some chocolate syrup over the top.

 I'll post the dark chocolate cupcake recipe first then the toppings after.

Enjoy and I wish you all a Happy New Year filled with lots of yummy food!

Dark Chocolate Cupcakes

makes 12 cupcakes

• 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, chopped
• ½ cup Dutch-processed cocoa powder
• ¾ cup all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 2 eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon table salt
• ½ cup sour cream

1. Preheat to 350 degrees F.Line standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Arrange double boiler by bringing a small amount of water to a boil and turning the heat to low. Set the heatproof bowl over saucepan and heat mixture until butter and chocolate are melted and whisk until smooth and combined. Stirring often. OR microwave at 50% power, stirring every 30 seconds until completely melted. Set aside to cool until just warm to the touch.
3. In a small bowl sift flour, baking soda, and baking powder.
4. In a separate larger bowl whisk eggs then add sugar, vanilla, and salt until fully incorporated.
5. Add cooled chocolate mixture and whisk until combined.
6. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter everything is fully Incorporated.
7. Divide the batter evenly into the cupcake liners, filling 2/3-3/4 full.
8. Bake until skewer inserted into center of cupcakes comes out clean,  about 18 to 20 minutes.
9. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes, then remove to remain cooling on wire rack. 

Black and White Cupcakes

• Batch of Dark Chocolate Cupcakes
• White Chocolate Cream Cheese Frosting

White Chocolate Cream Cheese Frosting

Ingredients

• 4oz white chocolate (I tend to use more)
• 8oz cream cheese, at room temperature
• 1 stick of butter, at room temperature
• 1 teaspoon vanilla
• 2-3 cups powdered sugar 

Directions

1. Melt white chocolate in a double boiler (as described above) or in a microwave stirring at 30 second intervals until melted and smooth. Set aside and let cool slightly.
2. In a large mixing bowl with an electric mixer, beat together cream cheese and butter together until blended and mixed thoroughly.
3. Pour in the melted chocolate that has cooled and mix together.
4. Add vanilla.
5. Gradually add powdered sugar, until your desired sweetness. I tend to sift my sugar in to make sure its extra smooth.
6. Spread on cooled cupcakes or use a piping bag to top cupcakes.

*you might have extra icing with this recipe, but its so delicious you wont mind*

Dark Chocolate Caramel Cupcakes

• Batch of Dark Chocolate Cupcakes with holes cut into the tops
• Caramel sauce, homemade or store bought.
• Chocolate Buttercream
• Chocolate Syrup 

Chocolate Buttercream
Ingredients

• 3oz semi sweet chocolate chips
• 2/3 cup butter, room temperature
• 2 cups powdered sugar
• 1 1/2 teaspoon vanilla

1. Melt chocolate using double boiler (as explained above) or in microwave safe dish melting at 30 second intervals. Let cool slightly.
2. In a large mixing bowl using an electric mixer, beat butter until fluffy, about 1 minute.
3. Add cooled chocolate to butter and beat until blended.
4. Add vanilla.
5. Gradually add powdered sugar, adding more if wanting more sweetness. (again I sift the sugar to ensure smoothness)

Assembling the cupcake

1. Fill each cupcake with caramel sauce and let sit while making frosting. The caramel will soak into the cake and need more filling.
2. Fill again and then top with frosting, using a pipping bag works best since there is a whole in the middle and its uneven.
3. Drizzle chocolate syrup over top. I lay foil underneath to make clean up easy. I also hold the chocolate pretty high to make sure I don't get any big drops on the cupcakes and instead just lines of chocolate.





Thank goodness for giving thanks!

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Chocolate Pumpkin Spice Bundt Cake

w/ cinnamon glaze

Well hello! Long time no blog! So much going on in life right now, but I am back today with a GREAT recipe just in time for tomorrow's day of thanks! One last Pumpkin recipe before we are all on pumpkin overload.

Since it is Thanksgiving I would just like make a list of just some of the things I am thankful for:

• First and foremost, THE MOST AMAZING LITTLE BOOGER IN THE WORLD, my niece Kayleigh!

• My AMAZING friends! 

 

• Cupcakes!

• CAFFEINE!

The opportunities I've had to travel the world!

Art. Painting, like baking and cooking, is therapy to me.

& Wonderful organizations that truly do make a difference, whether big or small. It's good to know there are people out there whose passion is to better the life of someone else.

I could keep listing all the things I am thankful for but I don't want to get too carried away :). I have this great recipe to share with you. You will love it so much that you might add it to your list of what you are thankful for!

Its the perfect change up from your typical Thanksgiving desserts. It is almost a blend of them all into one great cake. You have the flavors of the most popular Turkey Day Pies! Pumpkin, chocolate, and cinnamon & spice (from an apple pie). This is also a pretty big cake so there is PLENTY to share and leftover for getting all sugared up for BLACK FRIDAY SHOPPING!!!

I haven't decided if I am going yet or not. My family and I decided to just get one gift for one other person this year since most of us children are battling student loan debt (blah!), so I really have no need to join crazies and go shopping, but wouldn't mind taking part in the madness. We'll see :).

Anyway I hope you all have a WONDERFUL and sweet Thanksgiving with those you love and take a moment to realize how lucky you are and to focus on whats good (&great) in the world!

*I am also SO VERY THANKFUL that you take time to read my blog, it means so much to me. Thank you!<3*

MMMM SOOO GOOD! It's not too sweet or heavy, just perfect!



Chocolate Pumpkin Bundt Cake

with cinnamon glaze

Adapted from Eating Well Magazine

Ingredients for the Cake:

• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup buttermilk (or you can sub in 1 cup of milk whisked with 1 tablespoon lemon juice, this is what I did)
• 15-oz can of  pumpkin puree
• ¾-cup light brown sugar, packed
• 1 large egg, room temp
• 1 egg white, room temp
• ¼ cup canola oil, I used veg oil because it's what I had.
• ¼ cup honey
• 1 tablespoon pure vanilla extract

Ingredients for the Glaze:

• 2/3-cup confectioner’s sugar
• 1 tablespoon cinnamon
• 1½ tablespoons milk

Directions

1. Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray.
2. Sift the flour, granulated sugar, cocoa, baking powder, baking soda, spices and salt in a medium bowl.
3. In separate bowl, whisk the buttermilk, pumpkin puree and brown sugar.
4. Add in the eggs one at a time.
5. Stir in the oil, honey and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
6. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached- about 1 hour. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 1 hour.

Glaze: Beat the confectioner’s sugar, milk and cinnamon with an electric mixer until completely smooth. Once the cake is cool, place it on a serving plate and drizzle the glaze over top. Slice and serve.



Happy Halloweenie!!!!

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Dark Chocolate Chocolate Chip Whooppie Pie's

w/ Pumpkin Cream Cheese Filling

look at the lil devil! he wasn't loving the costume

Happy Halloween! Who doesn't love this holiday?! Seriously I don't know anyone, and if they don't well then they have yet to overdose on candy, wear as little clothes as possible and call it a costume, or be scared out of their pants. They just don't know what they are missing. And how can you hate those classic "Horror" films? I cannot get enough of them.

So in spirit of this haunted holiday I wanted to make something that would be just as great as any piece of trick or treating candy. I found this recipe over at one of my favorite blogs, SugarPlum, and made them literally right after I read the post. I have to admit I lost a few whoopie pies because I didn't remember to spray the cookie sheet with non stick spray, so I lost about 4 whoppie pies but I still ended up with about 10 even though her recipe said I would only get ten whoppie pies total.

I bet you if Micheal Myers showed up to my door I could distract him with these. We could both sit down with a big glass of milk and our whoopie pies and watch the endless marathon of Halloween movies.

If you are at home handing out Halloween Candy to Trick-or-Treater's these are also a great snack for you. It will keep you from eating straight from the candy bowl :).

Anyways these are delicious. Super light and fluffy with a delicious sweet filling with a great hint of cinnamon. And again, my sister still has my camera so since I'm cool now and have an IPhone I downloaded a pretty cool app that lets me edit my pictures to look all vintage-ie.

Enjoy!

Ingredients

Whoopie Pies

• 
  1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups all-purpose flour
• 4 oz dark chocolate, chopped finely (optional)

Pumpkin Filling

• 4 ounces cream cheese, softened3 tablespoons unsalted butter, softened
• 1/3 cup canned pumpkin puree
• 2 cups confectioners' sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Directions

1. Heat oven to 400 degrees and spray cookie sheets with non stick spray.
2. Using a sharp serrated knife finely chop the dark chocolate.
3. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy.
4. Add in egg, buttermilk and vanilla until combined.
5. Add in the cocoa powder, baking soda, baking powder and salt until well combined.
6. Reduce mixer speed to low; beat in flour until just combined.
7. Fold in chopped dark chocolate.
8.  Drop rounded spoonfuls of dough onto cookie sheets.
9. Bake 8 minutes or until set and slightly crisp and cool 2 minutes before transferring cookies to cooling racks.  

Pumpkin Filling:

1. In a large mixing bowl, beat together cream cheese, butter, pumpkin, confectioners' sugar, cinnamon and vanilla until well combined and creamy.
2. Fill cookies with pumpkin filling by spooning filling onto the bottom side of one cookie and topping with another pressing down slightly.



isn't she the absolute most adorable trick or treater, ever?!



The perfect way to say thank you!

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Gourmet Caramel Apples

I know I have been doing quite a bit of pumpkin lately and I was originally planning on posting my pumpkin cupcake recipe because it is a seriously great cupcake. I'd have to rate it in the top 3 for cupcakes I have had/made. Yes its that scrumptious! I sold out both days at the show last weekend. Some people even came on Sunday because their friend's had told them " You just HAVE to go and buy the pumpkin cupcakes, they are the most amazing thing I've ever eaten. Ever."

Really, that's what they said. :)

I'v been wanting to make caramel apples too, in the spirit of fall and the beautiful changing leaves. If you have ever bought one of those hundred dollar gourmet apple's you are in for a treat! You can make at least 4-5 apples (depending on how fancy you get) for the price of just one from those stores.

It takes almost no work! Melt the caramel, dip, melt the chocolate, dip, and pick a topping. Done.

My friend Lauren also had a super easy idea and did a deconstructed caramel apple, check out!

OH! I should tell you that I made these as a thank you gift for a great friend of mine, Katie. She lives in Boston and was letting my friend and I crash at her place while visiting the city for the weekend. I met Katie in Costa Rica. She was "bunk-mate" while we worked on a volunteer program through Cross Cultural Solutions a few years back. She was a blast and we had so much fun, but I had not seen her since we left Costa Rica. So not only was it great to see Boston, but even better to get to see her again.

So these gourmet treats go out to a gourmet friend, lol. Muchas Gracias mi Amiga Katie for sharing your casa!

*TIP*You'll want to use nice & big & juicy granny smith applies. They have the perfect tartness and firmness for this. For the sticks you can use popsicle or lolly pop sticks. Also, keep them in the fridge, they will last longer and taste better.

Ingredients

• 6 large apples
• 6 popscicle or lolly pop sticks
• Large cookie sheet
• Wax/parchment paper
• Vegetable cooking spray
• 14-oz. bag caramel candies
• 2 tbsp. water or milk
• 10 oz semi sweet chocolate chips
  2oz shortening, or butter
• other toppings such as; white chocolate chips(melted), nuts, crushed graham crackers, crushed cookies, candy pieces, peanutbutter, peanutbuttter chips, etc.

Directions

1. Wash the apples thoroughly. Dry them and remove the stems. Insert one sticks into the end of each apple where the stem was removed.
2. Cover a large cookie sheet with wax paper. Spray the paper lightly with vegetable cooking spray to coat.
3. Pour your choice of toppings into a bowl and set aside.
4. Remove the plastic wrappers from the caramel candies and combine them with 2 tbsp water in a small sauce pan. Turn stove to medium-low and stir until caramel is completely melted and smooth.
5. Remove the pan from the heat and set on a flat surface near the cookie sheet.
6. Dip one apple at a time into the caramel.
7. Use a spoon to coat all sides of the apple and allow any excess caramel to drip off into the pan. Or tilt apple and roll.
8. Set apples on cookie sheet and set in freezer while melting chocolate, but for at least 10 minutes.
9. In large microwave safe bowl, melt the semi-sweet chips and shortening in microwave. Stirring everyone 30 seconds to prevent from burning. 
10. Dip apples into chocolate and then in desired topping.
11.      *Instead I didn't not dip into a topping but melted white chocolate and peanut butter chips and drizzled all over once chocolate was set*
12. Continue until all apples have been coated. Place the gourmet caramel apples in the refrigerator until ready to eat.
13. I wrapped mine in clear plastic candy bags and tied with a bow. Its best to keep them in an air tight container or wrapped up.

I also recommend having a practice/ spare apple. I did this and practiced how i was doing to dip and decorate. It looked a hot mess but my mom thought it tasted just fantastic lol. 

"Pumped" up brownies

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Pumpkin Brownies

I told ya to check back for some glorious fall recipes and this one will not disappoint. I know all the rage right now is APPLES, APPLES, APPLES, and though I actually do have an apple a day, I wanted to try something new.

If you asked me a few years ago, I would have said I don't like pumpkin. However, times have changed and so have my taste buds. I started to like it in tiny little increments. I first made these pumpkin cinnamon rolls, a great Pillsbury recipe, and LOVED them. They had just a hint of pumpkin flavor with a ton of cinnamon that they were hard not like. I than had a piece of pumpkin spice walnut bread and thought hmmm, maybe I'm catching on to this pumpkin thing. Then I just kept going, trying everything pumpkin. Waffles, pancakes, muffins, cake, even pasta. I can now say I am sold on pumpkin.

mmm perfect with some pumpkin spice coffee

So because of this and my new excitement for fall I decided to make these pumpkin brownies. Its not a super fudge type brownie, and I kind of wish they were. I wish I used more chocolate and made them just a little more richer and dense.

Regardless the pumpkin and chocolate make a wonderful match!

Pumpkin Chocolate Swirl Brownies
Makes 16
* 1 stick unsalted butter
* 6 ounces bittersweet chocolate, chopped
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 3/4 cups sugar
* 4 large eggs
* 1 tablespoon pure vanilla extract
* 1 1/4 cups solid-pack pumpkin
* 1/4 cup vegetable oil
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan or dish.
2. Melt chocolate and butter- Either: in a heatproof bowl set over a pan of simmering water, stirring
occasionally until smooth. Or in a microwave safe dish, heating in 30 second intervals and stirring until melted and smooth.
3. Whisk together flour, baking powder, and salt in a large bowl; set aside.
4.Beat sugar, eggs, and vanilla with an electric mixer until fluffy and well combined, 3 to 5 minutes.
5. Gradually beat in flour mixture.
6. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture
into one bowl. In the other, stir in pumpkin, oil, cinnamon, and nutmeg.
7.Transfer half ofchocolate batter to prepared pan. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer.
8. With a small spatula or knife, gently swirl the two batters.
9. Bake 40 to 45 minutes and let cool in pan on a wire rack.

Optional step 10: Brew a nice hot mug of pumpkin spice coffee and season with half and half and sugar. Stir in cinnamon and nutmeg, or pumpkin pie spice if you have it. Top with whipped cream and enjoy!

<3 YUM
ps. a VERY exciting blog post coming VERY soon, yay!!!
p.s.s motivational monday will return next monday :) lol

No recipe-recipe for cake balls

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Cookies and Cream Cake Balls

made w/ extra or left over cake

Hopefully you've all seen my post for my Oreo Birthday Cake, because these lil balls are the bite-size love child of that cake and some melted white chocolate. Well actually they are the orphan child who was left behind because they weren't used in the making of that awesome birthday cake, but who is really keeping track?

Anyways. I only made the cake into two layers by cutting one of the cakes in half instead of stacking each whole cake on top of each other. I didn't want to end up with a TON of left over cake that usually sits in the fridge while people have a tiny bit here and there and end up just throwing it out.

THROWING CAKE OUT IS NOT OK.

So i just went ahead and made it much smaller by only using the one cake cut in half and it was the perfect amount. Now what did I do with the other cake you ask?

I made these:

Look amazing right? Well they are.

I stuck with the cookies and cream flavor but you can use and flavor icing and topping you want.

Get crazy and creative, it will be fun.

So first I broke up the cake and crumbled into fine pieces. To do this is kind of stabbed in and swirled it with a fork and butter knife until it looked like so:

Then I scooped a little less than half of a jar of chocolate icing. Again use any flavor you prefer and adjust amount depending on how much cake you have. You need just enough so that when you mix it the crumbs start to form bigger clumps and the whole thing looks moist.

see how it's more clumpy and together now

Now you just form in to like size little balls by rolling them with your palms. I go ahead and dig in but you can use a tablespoon to scoop it out to make it easier to have similar sizes.

I set them on a parchment paper lined cookie sheet and placed them in the fridge while I crushed two Oreo cookies into tiny pieces and melted my white chocolate. I did this in the microwave with a Pyrex bowl. Set to 50% power or defrost and heat at 30 second intervals, stirring in between, until all melted.

There are several ways to go about dunking the cake balls into the melted chocolate. I find it easiest to just set it in and then using a mini rubber spatula gently twirl the cake ball until fully covered in chocolate. Then I use a fork to let the excess drip off when I scoop it out. Then set them on the same lined cookie sheet and sprinkle with cookie crumbs.

Once finished I like to let sit in the fridge for a few minutes to make sure they are all set.

Eat and share now, or save in an air tight container until you just can resist them anymore and dive right in!

If you didn't feel like reading all that:

Left over, or fresh cake crumbled finely.

1 jar of the icing of your choice

1 bag of melt aways of your choice, 16oz of prefer ed chocolate of your choice

A few Oreo cookies



1. Once cake is crumbled finely mix in enough icing to bring  crumbs together and moisten.
2. Crush two Oreo cookies in plastic baggie or in mini food processor.
3. Form into like size balls by rolling with palms. Place on parchment lined cookie sheet and set in fridge while preparing chocolate.
4. Melt chocolate in microwave in 30 second intervals or over a double boiler.
5. Dip balls into melted chocolate and roll until fully covered. Remove with fork or tooth pick and set on lined cookie. Sprinkle with cookie crumbs and let set.
6. Enjoy!

Milk's Favorite Cake

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Oreo Birthday Cake

Yay for cake! And yay for birthdays! Yes I am one of those people who LOVES birthdays. Nothing wrong with that, haters can hate. I have had to share my birthday with my twin sister my whole life (obviously) so maybe not knowing any different than always having to share a birthday enhanced my enthusiasm for birthday. What is so wrong with wanting to celebrate the day of someones birth and that they are still alive to enjoy it?
And what better way than with a delicious cake!

Well this is exactly what I like to do. I enjoy celebrating birthdays and I enjoy making birthday cakes. Deal with it. :)

It was my older sisters birthday Wednesday and so of course I wanted to make her a cake. But, as much as I love going all out with creative flavors she likes plain old yellow box cake with chocolate frosting.

Yeah, I wasn't going to make that, sorry Meg.

So I went with an oreo cake, since I knew she'd be ok with that being that she loves herself some oreos. This is a devils food cake with an oreo cream filling, and oreo buttercream/cream cheese frosting.

I kept debating between vanilla and chocolate for the cake base. But I'm glad I went with chocolate it makes more sense and really adds to the oreo concept and flavor.

 So happy birthday to my second mother and amazing big sister, Megan, or as she's known in my family Mother Meg.

I made my niece her own cupcake :)



Whimps Way Out:

 For two 8inch Cakes

1prepared box of your favorite chocolate cake
2 jars vanilla, cream cheese, or buttercream Icing

1/2 bag of oreo's, crushed

~OR!

From Scratch:
Devils Food cake

Adapted from SugarPlum

1 3/4 cups all-purpose flour

1/3 cup dark or regular unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 1/2 cup semi-sweet chocolate chips, 1 cup melted
1 cup buttermilk

1. Preheat oven to 350 degrees F. Grease baking dish.
2.  Sift together flour, cocoa powder, baking powder, baking soda and salt.
3.  Beat oil, butter, sugar and vanilla on medium speed, until creamy, about 2 minutes.
4. Beat in eggs, one at a time, until well combined.
5.  Beat in melted chocolate chips.
6.  Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well incorporated.
7. Fold in remaining chocolate chips
8. Divide batter evenly into two 8in baking dishes, (You can also make this a sheet cake or cupcakes)
9.  Bake 30-35 minutes, or until a toothpick inserted into cake comes out with moist crumbs attached.
10. Let cool for 5 minutes before transferring to cooling racks.

• If you want several cake layers, let the cake cool completely or let sit in freezer for several minutes. Using a serrated bread knife and pressing down gently on the top of the cake, slowly slice through the cake going back a fourth with the knife.  Cut into the cake just a few times then turn cake and repeat. Do this until you have cut all the way around the cake. Run the knife all the way through the cake using the cuts you already made as a guide.
• Gently remove excess crumbs.
• You can also flatten the tops of each cake  to make them flatter and less rounded, by using the same knife and slowly cutting straight across at the lowest point of the rounded top.

Frosting
recipe by Me

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
12-14 Oreo cookies, finely chopped (I uased my food processor)
1 teaspoon pure vanilla extract

1. Whip cream cheese and butter until light and fluffy, 1-2 minutes.
2. Mix in powdered sugar one cup at a time.
3. Add vanilla extract.
4. Separate about 1/3 of the icing into smaller bowl and stir in 1/3 of crushed oreos, and spread onto top of the bottom layer of the cake
5. Place top layer gently down on top and spread entire cake with thin layer of some of the remaining plain icing.
6. I like to place in fridge/freezer to let this layer stiffen slightly.
7. Spread generous amount of remainging icing and smooth as much as possible.
8. Sprinkle remaining oreo crumbs on side of cake and press into icing slightly if needed.

 Take this cake and go out there and enjoy some birthdays!