Dark Chocolate Cupcakes with Peanut Butter Frosting

Dark Chocolate Cupcakes with Peanut Butter Frosting

  Ingredients for Cupcakes:

 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces

2 ounces bittersweet chocolate, chopped

 1/2 cup Dutch-processed cocoa powder

 3/4 cup all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

 2 eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon table salt

1/2 cup sour cream

Ingredients for Peanut Butter Frosting:

 1 cup confectioners’ sugar

 1 cup creamy peanut butter

 5 tablespoons unsalted butter, at room temperature

 3/4 teaspoon vanilla extract

 1/4 teaspoon kosher salt

1/3 cup heavy cream 12 miniture reese’s peanut butter cups, halved

Directions:

 1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.

 2. In a medium heatproof bowl, combine butter, chocolate, and cocoa. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside and cool until just warm to the touch.

 3. In a small bowl, whisk flour, baking soda, and baking powder; set aside.

4. In a medium bowl, whisk eggs; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined. Sift remaining flour mixture over chocolate mixture and whisk until batter is combined.

 5. Divide the batter evenly among muffin pan cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcakes comes out clean.

6. Cool cupcakes in muffin pan on wire rack for 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing.

 7. To make frosting, place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl as you work. Add the heavy cream and beat on high speed until the mixture is light and smooth. Place frosting into decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward. Place halved peanut butter cup on top of frosting.

 Source: Brown Eyed Baker

Brie, Hazelnut and Blackberry Puffs

Are you looking for a different Appetizer this Holiday Season. Try this recipe from Rock Recipes and wow your guests at your next Holiday or dinner party.



pound package puff pastry, cut into 18 rectangles

egg wash (1 egg whisked with 2 tbsp water)

Brush around the perimeter of all the rectangles with the egg wash.

8 ounces brie cheese

1 pint blackberries

1/2 cup toasted, chopped hazelnuts

At one side of the pastry place about 1/2 ounce cheese along with a sprinkle of nuts and a blackberry. Fold the pastry over to cover the filling and press the edges of the dough together with your fingertips to seal. Brush the tops of the puffs with the egg wash

Make sure these are very cold before they go in the oven, this will help the pastry to puff. Bake in a preheated 425 degree oven on a parchment lined cookie sheet for 15-20 minutes or until evenly golden brown. Let cool about 10 -15 minutes before serving because the filling gets very hot.

Truffle Hot Chocolate Balls



Truffle Hot Chocolate Balls
*Makes about 9-10 hot chocolate balls
INGREDIENTS:
12 ounces semisweet chocolate chips (about 2 cups)
1 cup heavy cream
1 tablespoon sugar (optional – I liked the richness of the chocolate without but in another batch, my kids and husband liked the extra sweetness)
1/8 teaspoon salt
DIRECTIONS:
In a medium bowl, combine all of the ingredients. Microwave for one minute intervals, stirring often, until the mixture is combined and very smooth and silky. When you first start stirring, after the first minute or so, you’ll wonder if this mixture will ever come together. It will look grainy and messy but after it heats thoroughly and is whisked to combine, it will magically become beautifully smooth. Be careful not to overheat as the chocolate can seize. The trick is to stir often since the mixture will blend together even when it looks like the chocolate chips haven’t melted completely.
Let the mixture cool for about 10 minutes at room temperature. Cover the bowl with plastic wrap and place in the refrigerator until the ganache mixture is firm and scoopable, about 2-3 hours. Scoop out about 1/4-cup spoonfuls of the mixture and place them on a wax paper-lined baking sheet. My cookie scoop is about 1 1/2 tablespoons. I mounded two of the heaping cookie scoops full of ganache on top of each other to form one ball. Place the baking sheet in the refrigerator and let the mounds harden slightly, about 15-20 minutes. Roll the chilled mounds into balls and place on squares of plastic wrap (about 4 inches by 4 inches). Pull the sides of the plastic wrap over to cover the ball and place the balls in the freezer until ready to use.
To make the hot chocolate: pour 1 1/4 to 1 1/2 cups (depending on how rich you like your cocoa) milk into a microwave-safe mug. Carefully drop one unwrapped truffle hot chocolate ball in the milk. Microwave for about 2 minutes. Stir well until the chocolate is combined with the milk. Serve warm!

recipe found at Mels kitchen Cafe

Caramel Apple Cream Cheese Cookie Bars





3 Tablespoons melted butter
3 Cups Golden Graham Cereal, ground in food processor
1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
8 oz softened cream cheese
1/4 Cup sugar
1 teaspoon vanilla
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
9.5 oz Kraft Caramels
1/2 Cup half and half
1.  Preheat oven to 350 degrees F.  Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray.  Bake for 10 minutes then remove from oven.  Crumble half of the cookie dough over partially baked crust.
2.  Place cream cheese, sugar and vanilla into a mixer; beat until smooth.  Pour over crumbled cookie dough layer.  Bake for 25 minutes then remove from over.  Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired).  Next top with remaining cookie dough, breaking off into little pieces evenly over top.  Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center.   Let cool completely then cut into squares.  Melt caramels and half and half according to package directions.  Drizzle over each bar.  Refrigerate leftovers.
9 squares

Recipe found on picky-palate

Recipe of the Week - Melt-in-Your-Mouth Pumpkin Cookies

ingredients

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 2-3/4 cups powdered sugar
• Ground cinnamon (optional)

directions 1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

Recipe of the Week - Old Fashioned Soda Pop Recipes





Black Cow
Ingredients

• 2 scoops vanilla ice cream
• 10 oz root beer
• 1 tbsp chocolate syrup
• 1 1/2 oz whipped cream
• maraschino cherries

Directions
Pour root beer over ice cream and chocolate syrup in a large tumbler glass. Garnish with whipped cream and a maraschino cherry. Serve with a straw and a long spoon.

Brown Cow
Ingredients

• Coca-Cola
• 2 tablespoons chocolate syrup
• vanilla ice-cream

Directions
Place 2 tablespoons of syrup in bottom of large glass. Add cola, stirring until liquid is within 2 inches of top of glass. Add a huge scoop of ice cream.

Bronx Egg Cream
Ingredients

• 2 tablespoons chocolate syrup (Ubet or Bosco to be authentic)
• 5 ounces milk
• 3 ounces seltzer water

Directions
Mix the chocolate syrup and milk together. While stirring, add the seltzer and continue stirring. For true Bronx authenticity, wipe your mouth with your sleeve afterwards.

Lime Phosphate
Ingredients

• juice from one lime
• 2 Tbs. simple sugar solution (1 cup water, 1 cup sugar, boiled to dissolve sugar)
• 2 cup club soda

Directions
Place sugar solution and lime juice in the bottom of a soda-fountain glass, then add club soda.

Recipes found at prairiemoon

Chicken in Lemon Cream with Penne

Chicken in Lemon Cream with Penne
Serves 4-6
From Everyday Pasta

• 1 pound penne pasta
• 3 tablespoons extra-virgin olive oil
• 2 boneless, skinless chicken breast halves, diced into 1-inch cubes
• 1 teaspoon herbes de Provence or Italian seasoning
• pinch of salt, plus 1/2 teaspoon
• pinch of freshly ground black pepper plus 1/4 teaspoon
• 1 cup low-sodium chicken broth
• 2 cups heavy cream
• pinch of cayenne pepper
• 1/4 cup chopped fresh flat-leaf Italian parsley
• 1 tablespoon fresh lemon juice

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.

Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken breast with the herbes de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.

Add the pasta, chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

Recipe found at http://www.handletheheat.com/

Peanut Butter Chocolate Cheesecake Bites

Peanut Butter Chocolate Cheesecake Bites

Makes 12 bite-sized cheesecakes
I love (really, really love) cinnamon, so I added some to the graham cracker crust. You can skip it if you want. I also (really, really) love dark chocolate so that’s what I topped my bites with, but feel free to use milk chocolate if that’s you’re thing!

Ingredients

For the crust:
1 cup of graham cracker crumbs (7-9 graham crackers pulsed to crumbs in food processor)
1/2 teaspoon cinnamon (optional)
2 Tablespoons sugar
3 Tablespoons unsalted butter, melted
For the filling:
6 ounces cream cheese, softened
1/4 cup creamy peanut butter
1 large egg
For chocolate topping:
1/2 cup semisweet chocolate chips, such as Ghirardelli 60% chocolate chips
2 1/2 tablespoons heavy cream

Directions

Preheat oven to 375°F. Spray 12-cup mini muffin tin with non-stick spray.
Combine graham cracker crumbs, cinnamon and sugar in a food processor. Pulse to combine. With food processor running, drizzle in melted butter until mixture resembles wet sand. Divide evenly among muffin cups (about 1 tablespoon each). Press crust down firmly. (I used the bottom of a shot glass to get them nice and flat and compact!)
In a medium bowl, whisk together cream cheese, peanut butter and egg. (If needed, microwave cream cheese and peanut butter for 10-15 seconds to help combine.) Divide batter evenly among muffin cups (about 1 tablespoon each).
Bake at 375°F for 10-12 minutes, or until puffed (tops may crack) and no longer shiny. Cool on a wire rack to room temperature.
In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave on high for 20 seconds at a time, stirring between, until chocolate is melted and a smooth ganache forms. (If your ganache turns out oily and gloppy, no biggie. Just add a little bit more cold heavy cream and stir until smooth.) Top cheesecake bites with a dollop of ganache. Eat any leftover ganache with a spoon (optional, but you know you want to.)
Store bites in fridge until ready to serve, or freeze. If frozen, thaw at room temperature.

Caramel Pops

Caramel Pops

For Printable Recipe, Click here!

Makes: About 8 pops

½ cup Light Corn Syrup

1 cups Heavy Cream

1 cups Sugar

1/8 tsp. Salt

2 tbsp. Unsalted Butter, Plus extra to butter pan

Lollipop Sticks

Chocolate Sprinkles

Butter the bottom of a baking sheet and set aside.

In a large, heavy saucepan, combine the corn syrup, ½ cup of heavy cream, sugar, and salt.  Place the saucepan over medium heat and bring to a boil, stirring constantly. 

Once the mixture has reached a boil, slowly add the remaining cup of heavy cream while continuing to stir constantly.  Reduce the heat to medium-low and allow the mixture to boil for 6 minutes. 

During the 6 minutes, cut the butter into cubes.  Once the 6 minutes have passed, add the butter to the mixture 2 cubes at a time.  Stir until the butter has melted.

Place the candy thermometer into the mixture and let the mixture bubble until it reaches 250 degrees F.  It will take about 30 minutes to reach 250 degrees F.   

Once the mixture has reached 250 degrees F, remove the pan from heat and pour the caramel onto the buttered baking sheet.  Let the caramel cool until it is room temperature. 

Once the caramel has cooled, starting from the shorter side, roll the caramel into a long log.  Using a sharp knife cut the log into 1-inch rounds.  Place a lollipop stick in the middle of each round.  Lightly rub a thin layer of water around the sides of the caramel round and roll the sides through the sprinkles. 

Serve and Enjoy :)!  The caramel can keep in an airtight container for a couple days. 

Recipe from Sprinkle Bakes. 

Apple Pie Caramel Apples

With Fall right around the corner, I thought this recipe would be a good way to start it off.



1 bag Kraft caramels
4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)

1 bag white chocolate chips or white chocolate candy melts

cinnamon sugar

1. Wash, scrub, and dry apples. This is important or your caramel won't stick because of the coating stores put on apples.
2. In a medium saucepan, melt caramel according to package directions.

3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.

4. Place on parchment or wax paper that has been sprayed with cooking spray.

5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel here and let it set up again.

6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.

7. Coat the apple with the chocolate.

8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.

9. Cool completely in the fridge.

10. Cut into slices and serve.

Great Brunch Ideas

Blueberry pancake sliders



Ham and Cheese Sliders

adapted slightly from the Recipe Club

24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)

1 T poppyseeds

1 1/2 T yellow mustard

1 stick butter, melted

1 T minced onion

1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Heart shaped strawberry French Toast

Ingredients:1 package of Pillsbury Crescent Rolls
1/4 cup of homemade strawberry jam
4 oz cream cheese, room temperature
1 cup of confectioners sugar
1 egg
1/2 tsp vanilla extract
1 egg + 1 tsp of water for egg wash

Directions:

Preheat the oven to 375° and line a baking sheet with parchment paper.

In a mixer fitted with a paddle attachment, mix cream cheese, sugar, egg, and vanilla. Cream until there are no lumps.

Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam. Roll into a croissant shape.

Whisk together egg and water for egg wash and brush over each croissant.

Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired.

Enjoy!

All recipes were found on Pinterest.com

Hummingbird Cupcakes

These cupcakes will make a great addition to any Luau or your next party.

Hummingbird Cupcakes
Makes 24
Ingredients:
For the cupcakes:
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
11 tablespoons unsalted butter, melted and cooled
1 1/4 teaspoons vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts, toasted (optional)
2/3 cup unsweetened shredded coconut
For the frosting:
8 ounces cream cheese
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners’ sugar, sifted
2 large pineapples, peeled (for the flowers)
Directions:
Preheat the oven to 350º. Line cupcake pans with paper liners. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla and sugar and beat until blended and smooth. On low speed, beat in the eggs one at a time, mixing well after each. Mix in the mashed banana, then the dry ingredients. Beat just until incorporated. Using a rubber spatula, gently fold in the pineapple, walnuts (if using) and coconut.
Fill each prepared liner about 3/4 full of batter. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of a stand mixer. Beat on medium speed for 2-3 minutes, or until combined and smooth. Mix in the vanilla extract. Gradually add the sugar until completely incorporated. Increase the speed and continue beating until the frosting is smooth. Frost cooled cupcakes as desired.

Note: Annie recommends increasing the frosting by 50% if you like higher frosted cupcakes. I have always liked cake more than frosting and actually prefer mine frosted lower. However, if you love frosting, your best bet is to make a little extra.

To make the pineapple flowers, preheat oven to 225º. Line two baking sheets with parchment paper or nonstick baking mats. Using a melon baller or measuring spoon, remove the “eyes” from the pineapple. Slice as thinly as possible (we used an electric knife) and transfer to prepared baking sheets. Bake for about 30 minutes, then flip and continue baking until the pineapple is completely dried, anywhere from 30 minutes up to an hour more. Place in cupcake pans to cool to form the flower shape. If you want to speed up the process, you can increase the heat to 300º, which will result in a deeper color. If you do this, make sure to frequently check the pineapple so that it doesn’t burn. Refrigerate in an airtight container up to 3 days.

As seen on Annie’s Eats, cake from Martha Stewart’s Cupcakes, frosting adapted from Confections of a Foodie Bride

Pretty Party Desserts

Recipe Rundown
Taste: Sweet, tangy, chocolatey.
Texture: The contrasting textures are the very best part of this recipe. The graham cracker crust is buttery yet crunchy, the cheesecake is lusciously rich and the chocolate coating is smooth with a snap.
Appearance: The chocolate is perfectly smooth and when you bite inside you see the layers of cheesecake and crust. 
Ease: Even with the extra step of dipping in chocolate, this recipe is still easier than a regular, full-size cheesecake (no needing to worry about cracks). 
Pros: Such a wonderful array of flavors and textures, plus anything bite-sized is adorable.
Cons: None.
Would I make this again? Oh, I most definitely will. Even though my boyfriend told me to never make these again, but that was only because they're so addicting.   

Chocolate Covered Cheesecake Bites
Loosely Adapted from Taste of Home
Makes about 36 squares
For the crust:

• 1 cup graham cracker crumbs (from 1 sleeve or 9 crackers)
• 1 stick butter, melted and cooled

For the filling:

• 2 (8-ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 large eggs
• 1 teaspoon pure vanilla extract

For chocolate coating:

• 15 ounces semi-sweet chocolate (about two heaping cups of chocolate chips)
• 4 tablespoons virgin coconut oil

 To make crust:
Preheat oven to 350 degrees F. Line an 8x8 square baking dish with foil and spray with non-stick cooking spray.

In a small bowl combine graham cracker crumbs and butter. Press mixture evenly into prepared pan. Bake 8-10 minutes, or until light golden and fragrant. Reduce heat to 325 degrees F.

To make filling:
Using an electric mixer, beat cream cheese and sugar until smooth, 2-3 minutes. Add in sour cream, eggs, and vanilla and beat until just combined. Pour mixture over crust and bake for 35-40 minutes, or until cheesecake is slightly puffed and center is set. Cool completely on a wire rack. Refrigerate until chilled, at least two hours. Freeze 8 hours or overnight.

To coat:
Once frozen, lift cheesecake out of pan and gently peel away foil. Using a sharp knife, cut cheesecake into bite-size squares. If squares become too soft, freeze until chilled again.

Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1-2 minutes, stirring every 20 seconds, until melted and smooth. Place parchment paper or a silicone baking mat on a baking sheet. Dip cheesecake squares, one at a time, in melted chocolate mixture. Let excess drip off and place on prepared sheet. Repeat for all the squares then refrigerate or freeze until chocolate is set. Store squares in an airtight container in the fridge or freezer.

Recipe : Please refer to Adriano Zumbo's Recipe on Masterchef Website for instructions.

225g     Almond meal
225g     Icing sugar
50g       Cocoa Powder
82.5g    Egg White

225g     Castor sugar
55.5g    Water
82.5g    Old egg white
1.5g      Powdered egg white


Chocolate Ganache Filling :
240g     Dark chocolate
250g     35% Fresh cream

1. Heat cream in a saucepan until it boils.
2. Remove from heat and boil the boiling cream into a bowl that holds the chocolate.
3. Let it infuse for 3 mins. Stir the chocolate gently until it is totally melted.
4. Cool down to pipe-able consistency.