Mini Bourbon Pumpkin Cheesecakes

Thanksgiving is a time for feasting, and I rarely have room for dessert. I wanted to make something small and light, so I decided to make mini cheesecakes. These were the perfect size, and I was able to save a few calories by using lighter cream cheese. The little cheesecakes were absolutely amazing, and I didn't even feel guilty after eating one. The pumpkin flavor takes the stage, and the booze gives a nice little kick. Top them with whipped cream and chopped pecans, and you'll have yourself a nice little bite-sized dessert.

I had a little extra filling left over after I filled my mini cheesecake pan. Had I known this would happen, I would have reserved extra crust and made little cheesecakes in cupcake papers. If you don't have a cheesecake pan, feel free to make these in cupcake papers.


Mini Bourbon Pumpkin Cheesecakes

Ingredients:

Crust
1 cup Graham cracker crumbs
2 Tablespoons finely ground pecans
2 Tablespoons sugar
Pinch of salt
2 Tablespoons melted butter

Filling
8 ounces cream cheese (1/3 less fat), softened
1/2 cup sugar
1/4 cup brown sugar
7 ounces pumpkin (about half a can)
2 eggs
2 Tablespoons Bourbon
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice


Directions:

Crust
Preheat the oven to 350-degrees F, and prepare the cheesecake pan by coating with a nonstick cooking spray. Mix together the first four ingredients. Add the melted butter, and mix with a fork until evenly moist. Press about two tablespoons of the mixture into the bottoms of a mini cheesecake pan. Bake for about 5-8 minutes or until slightly browned. Allow to cool completely.

Filling
Using an electric mixer combine the cream cheese, sugar, and brown sugar and mix until completely combined. Add the pumpkin and eggs one at a time until combined. Add in the remaining ingredients and mix until smooth. Pour the batter into the cups evenly and bake at 350-degrees F for about 20 minutes or until the cheesecakes are set. Allow them to cool and then carefully remove each cake from the pan.


Source: Dessarts; Originally adapted from Cooking Light

Donut Hole Acorns

Last week I had a meeting in the city that I grew up in. I always enjoy meetings there because I get to see my family and friends. My mom was in charge of helping with a reception for the new teachers at her school. She wanted to make these acorns for the "Fall themed" reception, and she didn't have to twist my arm too hard to get me to help.

We used peanut butter and chocolate jimmies for the acorn top, but we both agreed that Nutella and toffee bits would taste better.  You can make these the night before or the day of serving. If you make them too far in advance, they will dry out.

What you'll need to make these:

Donut holes
Nutella (or peanut butter)
Toffee bits (or chocolate jimmies)
Pretzel sticks, broken in half


The directions are pretty much self-explanatory.  Dip the donut hole in the Nutella (or peanut butter), making sure to cover about 1/3 of the top. Then roll it in the toffee bits (or jimmies). Stick a half of a pretzel stick in the top and set on wax paper. Keep in a covered container until serving time.

Source: Gracious Rain

Pumpkin Peanut Butter Oatmeal Bars

I got the itch to clean out my pantry the other day. I had a huge container of peanut butter from Costco that I rarely eat except for the occasional spoonful before bed (What? You don't eat peanut butter by the spoonful?). I also had partially used bags/containers of craisins, white chocolate chips, and oatmeal.  I'm happy to say that I made a little more room in my pantry, and I got some delicious oatmeal bars as a result of my "hard" work.

These are great for breakfast or if you need a pick-me-up snack before a workout. They also make great bedtime snacks (much more satisfying than a spoonful of peanut butter). Feel free to play around with the add-in ingredients, and use whatever you have in your pantry.


Pumpkin Peanut Butter Oatmeal Bars

Ingredients:
scant 1/2 cup peanut butter
scant 1 cup pumpkin puree
2 cup oats (whole rolled; not quick cook)
1 cup brown sugar, packed
1/2 cup white sugar
1 Tablespoon pumpkin pie spice
3/4 teaspoon cinnamon
1 Tablespoon vanilla extract
1/3 cup each of add-ins: white chocolate chips, Craisins, or whatever your heart (or pantry) desires


Directions:
Preheat oven to 350-degrees F.
Combine all ingredients into a mixing bowl and stir by hand. Spread batter (it will be pretty moist) into a foil-lined and sprayed 8x8 or 9x9-inch baking dish. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. The bars may still look underdone, but that's okay because they will continue to set up as they cool. Allow to cool very well before slicing into squares. Store extras on the countertop, refrigerator, or in the freezer for long term storage.

Source: Love Veggies and Yoga

Apple Cinnamon Monkey Bread Muffins

I received this recipe from Joelen from the What's Cookin, Chicago blog. The theme of this recipe swap was apple or pumpkin. I was so excited to get this recipe because I love monkey bread, and I've always loved looking at Joelen's blog. She is super smart and talented when it comes to food, and I knew this recipe was going to be a winner.

I chose to make mini monkey bread in muffin tins in order to help with portion control. If you would rather make the whole thing in a bundt pan, head over to Joelen's post to get the ingredient amounts and baking time. Whichever you choose to make, you will be pleased. The pre-made biscuit dough makes this recipe whip up in no time. I loved the sugary crust that forms on the top layer, and the apple filling was a nice twist to the original monkey bread that I've tried in the past.



Apple Cinnamon Monkey Bread Muffins

Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
6 Tablespoons butter, melted
2/3 cup packed brown sugar
2 (12-ounce) cans refrigerated biscuits (10-count)
2 small apples, peeled and finely chopped
1 cup coarsely chopped pecans, divided

Directions:
Preheat oven to 350-degrees F.

Spray muffin pan with nonstick cooking spray. Mix the granulated sugar and cinnamon, set aside.

In a small bowl, combine the melted butter and brown sugar, stirring well; set aside

Cut each biscuit in half (to make 40 pieces total) and flatten with your fingers. Dredge each side of the flattened biscuit in the cinnamon sugar mixture. Place 1/2 teaspoon of chopped apples in the center of each biscuit, wrapping and sealing the dough around the apples; set aside. Repeat with all the remaining biscuits.

Sprinkle 1/3 of the chopped pecans among each of the 12 muffin spaces. Place 2 of the prepared biscuits in each muffin space, making sure they cover the bottom. Sprinkle with some of the cinnamon-sugar mixture, and pour half of the melted butter mixture over the biscuits. Sprinkle with another 1/3 of the chopped pecans.

Layer the remaining biscuits (1-2) on top of the pecans in the muffin tins. Sprinkle with the remaining cinnamon-sugar mixture, and pour the remaining butter mixture over the biscuits. Sprinkle with the remaining 1/3 cup of pecans.

Bake for 15-18 minutes, or until golden. Remove from the oven and cool for 5 minutes. Place a platter on top and invert (or carefully remove with a spoon).

Source: What's Cookin, Chicago?; originally adapted from Paula Deen

Chocolate Chip Fudge Cookies

I'm always looking for an excuse to bake cookies. They are so versatile and easy to transport, and everyone loves cookies, right? If you're a chocoholic like myself, you will really enjoy these cookies. I recently took a batch of these to work, and everyone went crazy over them. Of course, I had to give them a taste test before giving them away. They were one of the most chocolate-y, ooey-gooey cookies I've ever put in my mouth, and I had a hard time keeping my fingers out of them. I ended up switching out my self-control for a pair of stretchy pants and a tummy ache. This is why I can't bake for myself; I don't know when to say "STOP."


Chocolate Chip Fudge Cookies
makes about 24 large cookies

Ingredients:
1/2 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (16-ounces) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup unsalted butter, cut into small chunks
1 3/4 cups granulated white sugar
4 large eggs, room temperature
1 Tablespoon pure vanilla extract
1 cup bittersweet chocolate chips
1 cup white chocolate chips
1 cup milk chocolate chips

Directions:
Sift or whisk together the flour, baking powder, salt, and espresso powder.

Melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. (When you slowly raise the beaters, the batter will fall back into the bowl in slow ribbons.) Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips. Cover with plastic wrap and refrigerate the batter until firm, about 1 hour or overnight.

Preheat oven to 350-degrees F (177-degrees C) and place rack in center of the oven. Line two baking sheets with parchment paper. Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2- to 4-inch rounds. Bake cookies 10-15 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not over-bake.

Remove from the oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

Store in an airtight container at room temperature for a few days.

Source: Divine Baking

Fudgy Gluten Free Brownies

Let me start off by saying that these brownies are da bomb! My mom told me about the recipe several months ago, and I honestly turned my nose up when I heard what was in them.  What? Chickpeas? You have to be kidding me.... I'm not making those! Well, then my curiosity got the best of me. I had to try them. So I made them.

I threw away the first batch since I forgot to add the vanilla to the batter. I also did not like the cinnamon that was in the original recipe. However, my second time was a charm. I remembered to add the vanilla, and I substituted Starbucks Via for the cinnamon.

The result:
These brownies are the fudgiest brownies I've ever put in my mouth, and I can't stop eating them. They are better when they've had a chance to sit overnight. The flavors get a chance to meld together. The extra protein from the chickpeas doesn't hurt either.... it makes me feel less guilty when eating one.


Fudgy Gluten Free Brownies


Ingredients:
1 1/2 cups semisweet chocolate chips, plus more for sprinkling on top
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
4 large eggs
3/4 cup Turbinado or Sucanat sugar (I used Turbinado)
1/3 cup canola oil
1/2 teaspoon baking powder
1 teaspoon vanilla
1 1/2 teaspoons Starbucks Via
1/2 teaspoon salt

Directions:
Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.

Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top.

Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait).
Yield: 16 squares

Source: Naturally Tasty author Gilda Mulero, Chef and Cooking Instructor

S'mores Cupcakes

Last weekend I traveled to my hometown to visit family and friends and and to celebrate birthdays. I had my 3rd annual 29th birthday, and another friend of mine (Alison) had her 2nd annual 29th birthday (do the math). Alison's favorite cupcake flavor is S'mores, so I was itching to make these. I made the cupcake portion before traveling, but I had to make the marshmallow frosting the day of, since it doesn't hold up well overnight. It didn't take long to make, so that was fine. My 5 year old nephew (pictured below) was in awe when I was toasting these with my kitchen torch. He said, "It smells like roasted marshmallows in here." Precious!

I was really pleased with the flavor of these cupcakes. I highly recommend eating these with a fork. The graham cracker crusts on the bottom and top are very crumbly, which makes it even more like eating the "real thing." The chocolate cake was so moist, and it's surely going to be my go-to recipe from now on. I got the recipe from Paula (originally from the book, Modern Baker by Nick Malgieri), and she was so helpful in answering all my questions about making these cupcakes.

I added grated Hershey's bars right after the crusts came out of the oven. Once the crusts cooled, I added the chocolate cake batter and then topped with more of the graham cracker and grated Hershey's mixture before placing in the oven.

S'mores Cupcakes
Makes 24 cupcakes


Ingredients:

Graham Cracker Bottom and Topping
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 1/2 Tablespoons unsalted butter, melted
2 ounces grated Hershey's bar, divided into two (1-ounce) portions

Chocolate Cake Batter
2 cups sugar
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4-oz unsweetened chocolate, chopped
1 cup boiling water
8 Tablespoons (1 stick) unsalted butter, melted
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
Graham cracker topping remainder (see above)

Marshmallow Frosting
2 large egg whites
1 cup sugar
6 Tablespoons water
1 Tablespoon light corn syrup
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract

Garnish
Hershey Bar squares
Graham Crackers


Directions:

Graham Cracker Bottom
Preheat the oven to 350-degrees F. Line two cupcake pans with paper liners. (If you only have one muffin pan, simply cook half of the graham cracker and cupcake mixture and then repeat.) In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop a heaping 1 Tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Set the rest of the crumbs aside and mix half (1-ounce) of the grated Hershey Bar with them.) Bake until golden and lightly fragrant, about 5 minutes. Sprinkle the other half of the grated Hershey's Bar on top of the warm crusts and let cool.


Chocolate Cake Batter and Topping
Set rack in the middle of the oven and preheat to 350-degrees F (if it's not already at this temp).
Stir the sugar, flour, baking soda, and salt together in a mixing bowl. Set aside.

Put the chopped chocolate in a large mixing bowl, and pour the boiling water over it. Let stand for 2 minutes, then whisk until smooth. Whisk in the butter, then the eggs, one at a time, whisking after each addition until smooth. Whisk in the vanilla and sour cream.
Whisk in the flour and sugar mixture in 3 separate additions, whisking until smooth after each.

Divide the batter equally among the cupcake liners. Top with the remainder of the graham cracker/chocolate mixture, and spread evenly on top. Bake the cupcakes until they are well risen and feel firm when pressed in the center with a fingertip (or when a toothpick entered into the center comes out clean), about 20 minutes.

Cool in the pans on racks for 5 minutes, then transfer the cupcakes to racks and cool completely before frosting.


Marshmallow Frosting
In a large heatproof bowl (or the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.

Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160-degrees F), about 3 minutes.

Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.

In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.

Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.


Assembly
Frost cooled chocolate cupcakes with Marshmallow frosting. If desired, use a kitchen torch to brown the frosting. Top frosted cupcakes with a piece of Hershey's chocolate and a piece of graham cracker.


Sources:
Chocolate Cupcake: Dishing the Divine (originally from Modern Baker, by Nick Malgieri)
Marshmallow Frosting:  Authentic Suburban Gourmet (originally from Cucpakes by Shelly Kaldunski)
Assembly Idea and Graham Cracker Topping Idea: Wonderful Joy Ahead

Mango-Coconut Sherbet

To say 'this summer has been hot' is a major understatement. I live on the gulf coast, and the humidity here takes the heat to another level. It literally takes my breath away. I can hardly breathe when I sit in my hot car before driving to work. I gave up on wearing my hair down; I just throw it up in a ponytail. Our power bill is out-the-wazoo. My hyper dog doesn't even like being outside for very long, and I don't blame him one bit! I'm thankful for the frequent afternoon rain showers that help cool things off, and I'm also thankful for ice cream!

This sherbet recipe has "summer" written all over it. The mango pairs with the coconut just as well as pineapple does. I should re-name this "Mango Colada Ice Cream." The toasted coconut sprinkled on top is like the cherry on top of an ice cream sundae. Don't skip it! It adds a crispy texture and brings out the flavor of coconut in the sherbet.

In order to toast the shredded coconut, you have a couple of options:
(1) Sprinkle it in an even layer on a baking sheet and bake on 350-F for about 5 minutes or until golden.
(2) Place it in a skillet and "toast," stirring frequently over medium heat for several minutes or until golden.


Mango-Coconut Sherbet
Ingredients:
2 cups cubed peeled ripe mango (about 2 large mango or 3 small/medium)
3/4 cup granulated sugar
1 Tablespoon fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup unsweetened flaked coconut, toasted

Directions:
Combine the cubed mango, sugar, lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency. Spoon sherbet into a freezer-save container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.
Yield: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons toasted coconut)

Nutritional Info (per serving): 171 calories; 4.1g fat; 11g protein; 35.5g carbs; 1g fiber; 0mg cholesterol; 0.4mg iron; 26mg sodium; 4mg calcium

Source: Cooking Light

Chocolate Malt Cupcakes with Vanilla Malt Buttercream

My man had a birthday recently, and he chose these chocolate malt cupcakes to help celebrate. The cupcakes had a moist and fluffy consistancy and the perfect amout of chocolate flavor. The frosting was delicious, but only after it had time for the flavors to marry overnight. I thought it was far too sweet right after making it, so i would frost these the night before so the sweetness has time to calm down a bit. I didn't get an overwhelming malt flavor in the cupcake or the frosting, so next time I may try adding more malt. I'll probably also crush up some malt balls and sprinkle them onto the frosting for an extra whammy.


Chocolate Malt Cupcakes with Vanilla Malt Buttercream

Chocolate Malt Cupcakes

Ingredients:
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
3/4 cup malted milk powder
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 325-degrees F.

Mix flour, baking powder, salt, malt powder, and cocoa together and set aside.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add flour mixture and milk. Add vanilla and beat well.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 minutes (15 minutes for mini cupcakes). or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
**I got about 28 cupcakes with this batter.


Vanilla Malt Buttercream

Ingredients:
2 sticks butter, room temperature
6 Tablespoons malt powder (I'll probably add significantly more next time)
2 teaspoons vanilla extract
1/2 cup milk
6-8 cups powdered sugar, sifted

Directions:
Beat butter on low speed.
Add malt powder, vanilla extract, milk, and 4 cups of sugar. Beat on low speed for 1 minute.
Add in the remaining sugar 1 cup at a time until the desired consistancy, and beat on medium speed for a few minutes.

Store iced cupcakes in the refrigerator if not using right away.  Take them out about 30 minutes to an hour before serving.

Sources:
Chocolate Malt Cupcakes from Culinary Concoctions by Peabody
Vanilla Malt Buttercream from Sugar Cooking

Chocolate Covered Oreo Cupcakes

OH. MY. STARS!!!! ..... as my Uncle David would say. (I think I should start a new trend of "OMS" instead of "OMG" in honor of him.) These cupcakes are absolutely amazing, and they are relatively easy to make since the recipe uses a box mix. If you have a favorite chocolate cupcake recipe, feel free to use that. The frosting is like an Oreo cookie turned inside-out since the cookie is mixed in between the cream filling. Try not to eat it all out of the bowl before frosting the cupcakes. You'll definitely need a big glass of milk when eating these. You know what they say.... "Milk is Oreo's best friend!" Or is it "Oreo is Milk's best friend."??? Who knows, but you get the point!

I got this recipe from a fellow food blogger (Lemons and Love) that's a member of a cooking forum that I frequent. Several bloggers participated in this dessert themed recipe swap, and I was thrilled when I got this recipe in my email inbox. The original recipe was for a chocolate covered cake, but I chose to make cupcakes and top them with chocolate covered Oreos. The picture above is the way I intended them to look, but we ate too many Oreos out of the box several of the Oreos magically disappeared and there weren't enough to coat with chocolate. The picture below is what I did with the remainder of the cupcakes. I just drizzled some of the chocolate over the cold frosting.

 

Chocolate Covered Oreo Cupcakes

Ingredients:
1 box Devil's Food Cake mix

4- ounces semi-sweet chocolate, chopped

1/4 cup (1/2 stick) unsalted butter
8- ounces cream cheese, softened
1/2 cup sugar
2 cups thawed whipped topping
12 Oreo cookies, crushed
12 Oreo cookies, broken in half to make 24 halves

Directions:
Make cupcakes according to directions on the box. Let cool.

In a heatproof bowl above a pot of boiling water (double boiler), melt chocolate and butter. Stir occasionally until the consistency is uniform. (You can also melt in the microwave, but make sure to stop the time and stir every 20 seconds, or so.)  Remove from heat and let stand for 5 minutes.

Take the halved Oreos and dip them in the chocolate using a fork. Remove and place on a wire rack. Place in the fridge to harden.

Meanwhile, beat cream cheese and sugar in a large bowl with mixer until blended. Gently fold in whipped topping and crushed Oreos. Pipe or spread frosting on the cupcakes and top with a chocolate covered Oreo. Keep refrigerated until ready to serve.

Source: recipe from Lemons and Love; originally from Kraft

Red Velvet Whoopie Pies

I've seen various flavors of whoopie pies show up all over the place in the past year or so, but I've never gotten around to making them. I thought this would be a perfect time of the year to make these because of the color, and there were several family members to help me eat them. The good Lord knows I don't need to eat all of these myself!

I thought they were delicious. If you're the kind of person that likes cake more than icing, these are for you. I've heard several people talk about cupcakes having too much icing, and they either refrain from eating them or they knock off most of the icing. Personally I've never met a cupcake with too much icing, but to each his own; I wont judge!

The only thing I'll do differently next time is to check them after being in the oven for 8 minutes. The original directions say 9-10 minutes, but I've changed that in the directions below to say 8-10 minutes. I took mine out after 9 minutes, but I think they would've been perfect at 8. The cream cheese icing, however was amazing and pairs perfectly with the red velvet.


Red Velvet Whoopie Pies

Ingredients:

Red Velvet
2 1/4 cups all purpose flour
1/4 cup Dutch-processed or unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1 cup granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3/4 cup buttermilk
1 Tablespoon liquid red food coloring

Cream Cheese Filling
1/2 cup unsalted butter, room temperature
8-ounces cream cheese, room temperature
3 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract



Directions:
Red Velvet
Preheat oven to 375-degrees, and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches apart.

Bake for about 8-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.


Cream Cheese Filling
Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.


To Assemble
Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.
The assembled cookies can be stored, covered, in the refrigerator for several days.
My batter made 24 sandwich cookies (original recipe says 17 cookies)

Source: Joy of Baking

Molten Mocha Cakes

This dessert was the perfect ending to our anniversary dinner last week. I love that this recipe only makes two servings so we're not continually snacking on it during the week. The batter can be made in advance, so all you have to do is pop it in the oven right before eating dinner. By the time you finish eating dinner, the cake is warm and ready to eat.

The cake is moist and has a mocha lava center that pours out when you cut into it. The coffee flavor is mild, and even my man (who is NOT a coffee drinker) cleaned his dessert plate. While a scoop of vanilla bean ice cream and/or fresh raspberries would go quite well with this cake, I chose to let it stand on it's own. It looked quite elegant on the plate dusted with a little powdered sugar.


Molten Mocha Cakes

Ingredients:
2 Tablespoons unsalted butter, plus more for ramekins
1/3 cup powdered sugar, plus more for ramekins and serving
2 ounces semi-sweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder (I used Starbucks Via)
Pinch of salt
3 Tablespoons all-purpose flour

Directions:
Preheat oven to 400-degrees. Butter two 6-ounce ramekins, then dust with powdered sugar. Place butter and chocolate into a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.

Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins.
**Recipe can be made ahead up to this point.

Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with powdered sugar; serve immediately.

**If you want to double or triple this recipe, add about 3 minutes or so to the baking time.

Source: Martha Stewart

Neapolitan Pudding Pops

Popsicles are popping up all over the place (pun intended). Now you can make your own right at home, and the only supplies you need are Dixie cups and wooden sticks. I love the flavors and the colors of Neapolitan, so I chose to build my pudding pops around that. I am extremely pleased at the way these turned out, and eating them makes me feel like a kid again.

If you have children, this would be an easy recipe for them to help you with in the kitchen. Not to mention, they would have a blast eating their creation. Any pudding flavor would work, so get creative. I created my own strawberry-cheesecake pudding by mixing strawberry Nesquick with a cheesecake flavored pudding mix.

Neapolitan Pudding Pops

Ingredients:
1/4 cup strawberry Nesquick powder
1 (1-oz) box cheesecake flavored instant pudding (sugar free - fat free)
1 (1-oz) box vanilla instant pudding (sugar free - fat free)
1 (1-oz) box chocolate instant pudding (sugar free - fat free)

6 cups skim milk, divided

Supplies:
20 (3 oz) paper dixie cups
20 wooden sticks


Directions:
For the strawberry-cheesecake pudding, stir the Nesquick into 2 cups of milk until combined. Now make the pudding according to the directions on the box.
For the vanilla and chocolate pudding, make according to the directions on the box.
Place the pudding in the fridge for 5 minutes.
Set the cups onto a sheet pan. Put a heaping tablespoon of strawberry-cheesecake pudding into each of the cups. Place the pan in the freezer for about 2 hours or until the pudding is slightly frozen.

Next, put a heaping tablespoon of vanilla in the cup and then a heaping tablespoon of chocolate on top of the vanilla. Smooth out the chocolate pudding. Now put a wooden stick into the center of the pudding and stop when you feel the slightly frozen strawberry (you don't want the stick to go all the way to the bottom of the cup).

Place the pan back into the freezer for 8 hours (or overnight). Tear off the paper cup and enjoy!

**Note: If your wooden stick won't stand up straight, you can put a small square of aluminum foil on top of the cup and poke the stick through the center. The foil should keep the stick standing straight.

Nutritional Info (per 1 pop): 50 calories

Dark Chocolate Cupcakes with Peanut Butter Frosting

This weekend is packed with celebrations... birthdays and Father's Day, so this gave me an excuse to make something sweet. Peanut butter with chocolate is a combination that most people enjoy, so I knew this would be safe (I've got some daring flavors that I want to try in the future).

These cupcakes came together really nice, but there's one think I would change next time. I used Mexican vanilla because that's the only kind I had on hand. While I love Mexican vanilla in ice cream and grape salad, it competed with the the chocolate flavoring a little more than I wanted. Next time I'll I make these using my trusty Madagascar Bourbon vanilla. 

The frosting stole the show! All of the ingredients came together perfectly, and the heavy whipping cream added a nice fluffy texture. You'll surely need a big glass of milk when you pop one of these in your mouth. Pure yum!


Dark Chocolate Cupcakes

Ingredients:
8 Tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup 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 salt
1/2 cup sour cream

Directions:
Adjust oven rack to lower-middle position and preheat to 350-degrees F. (If you are using a non-stick muffin pan, heat the oven to 325-degrees F.) Line a standard-size muffin pan with baking cup liners.

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

Whisk flour, baking soda, and baking powder in a small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. 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 is homogeneous and thick.

Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.

Cool cupcakes in muffin pan on a wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing (about 30 minutes).

Yield: 12 cupcakes

Source: Brown Eyed Baker ... originally adapted from Cook's Illustrated


Peanut Butter Frosting

Ingredients:
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

Directions:
Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Yield: enough to frost 12 cupcakes

Source: Brown Eyed Baker ... originally from Ina Garten

Banana Pudding Ice Cream

If you like banana pudding, you'll definitely fall hard for this ice cream. Each ingredient in the banana pudding is evident in this ice cream.... the vanilla wafers, dairy, and bananas. My only beef with it is that the whole mixture didn't fit in my ice cream maker. I'll have to halve or make 3/4 (if I can do that math) of the mixture next time.
You can also put some in a blender with a little milk to make a milkshake like the oh-so-delicious ones at Chick-Fil-A. I'll definitely make this recipe again. It's perfect for summer.

Banana Pudding Ice Cream

Ingredients:
4 ounces Cool Whip (1/2 of an 8-oz container)
7 ounces sweetened condensed milk (1/2 of a 14-oz can)
Scant 1/2 gallon milk (reserve about 1 cup for your morning cereal)
1 (2 1/2 ounce) package Jello Banana Cream Instant Pudding
1/2 teaspoon vanilla
2 bananas (mashed)
1/2 box of vanilla wafers, crushed

Directions:
In a bowl mix cool whip, condensed milk, banana pudding and about 1/2 of the half gallon of milk. Add mashed bananas and vanilla wafers.

Pour mixture into an ice cream maker. With machine on, pour in the rest of the half gallon of milk.

Stir the mixture and begin freezing according to the manufacturers instructions. My ice cream machine took about 15 minutes to get to soft ice cream.

Remove very soft ice cream and place in a freezer friendly plastic container. Serve with a slice of bananas and vanilla wafers.

Source: Joy The Baker

Strawberry Margarita Pie

We got together with Aubrey's family on Monday for a Memorial Day cookout, and I was in charge of bringing dessert. This frozen pie was perfect since the sun was out in full force that day, and the flavor mimics a strawberry margarita... hence the name.  It's almost like ice cream but not as creamy. This is definitely one of my favorite pie recipes, and I'll be making this again and again.

I'm really curious to know how it would turn out if I lightened it up a bit by using the fat free cool whip and fat free sweetened condensed milk. Heck, you could even use a store-bought pie crust, although it wouldn't be as good. I think this would be considered "semi-homemade" (hellloooo Sandra Lee). I'll have to try that in the future and let you all know how it "pans" out (pun intended). If any of my readers get to this before me, please let me know how it turns out. I have a feeling it will be yummy!

Strawberry Margarita Pie

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
8 Tablespoons unsalted butter, melted

For the filling:
2 cups fresh strawberries, hulled and quartered
1/3 cup sugar
3/4 cup sweetened condensed milk
6 Tablespoons tequila
1/4 cup triple sec
3 Tablespoons fresh lime juice
Zest of 1 lime
2 cups heavy cream

For garnish:
Fresh strawberries
Lime slices


Directions:
For the crust:
Preheat oven to 350-degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment, as well as the sides of the springform pan. In a medium bowl combine the graham cracker crumbs and sugar. Add the melted butter and toss with a fork until well combined. Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs. Use the bottom of a ramekin or your fingers to even the bottom crust. Bake in the preheated oven for 13-15 minutes. Transfer to a wire rack to cool completely.

For the filling:
Combine the strawberries, sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Transfer to a large bowl. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form. Add one third of the whipped cream to the puree and gently fold in with a rubber spatula. Stir in the remaining cream.

Assemble the pie:
Pour the filling into the crust, cover, and freeze overnight or until firm. To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds. Carefully remove the sides of the pan. Before serving, garnish with fresh strawberries and lime slices as desired. To serve, slice with a dry sharp knife, wiping the blade between slices.

Source: Annie's Eats

Grape Salad

This salad may sound and look a bit awkward if you've never heard of it before. I turned my nose up to it when I first learned of it from my mom. However, when I tasted it for the first time, I was smitten. If you think about it, it's not all that weird. We make dips for fruit, so why not go ahead and mix the fruit and the dip together. Sometimes I wonder why I don't think of genius ideas such as this.

Even my man loves this salad (although he may not admit it to you). He says it's a "girl food," but that doesn't stop him from eating it. :)  

I like to sprinkle a little brown sugar on top of the salad, but that part is optional.
I also used greek yogurt instead of sour cream. Greek yogurt can be substituted for sour cream in most all recipes, and it has lots of protein in it. Those of you who know me well know that I absolutely cannot live without my greek yogurt... Chobani brand in particular. There IS a difference in the greek yogurt brands, and I've found that Chobani is my favorite.

Grape Salad

 Ingredients:
4 cups red grapes (or any other color and/or combination)
1 cup fat free Greek yogurt (I recommend the Chobani brand)
1/2 cup Splenda
1 teaspoon vanilla
8-ounces fat free cream cheese
1 cup chopped pecans
Brown sugar (optional)

Directions:
Wash and dry grapes and set aside.
Mix the next 4 ingredients (through cream cheese) in a large bowl until combined. Stir in the grapes and pecans until all grapes are covered with creamy mixture. Sprinkle brown sugar on top before serving, if desired.

Source: Meg Brooke (my mom)

Chocolate Birds' Nests

I got my inspiration for these birds' nests from a cupcake bakery in Homewood, AL called Dreamcakes Bakery.

  They make the most amazing cupcakes, and I'm already searching for an excuse to go back. They also had some chocolate nests filled with chocolate eggs that I tried to recreate for Easter. I think they turned out really cute, and they are delicious as well. I used my mom's recipe for hay stacks and "glued" a couple of chocolate mini Cadbury eggs to the nests with chocolate.

Chocolate Birds' Nests
Ingredients:
12-ounce package semi-sweet chocolate chips
6-ounce package thin style chow mein rice noodles
Large bag of mini Cadbury eggs


Directions:
Spray PAM in a mini muffin pan.
Melt the chocolate chips in a double boiler (save about 10 chips for gluing the eggs to the nest)
Stir in the rice noodles until all of the noodles are covered.
Drop a heaping tablespoon into each muffin space and make a small dent in the top for the eggs. Place in the refrigerator for about 10-15 minutes or until they have hardened. Once they are firm, use a knife to help pop them out. Melt the extra chocolate chips and "glue" the eggs onto the nests.

If you don't have a mini muffin pan (or if you don't want to mess it up), drop a heaping tablespoon onto a piece of wax or parchment paper. Then "glue" the eggs on with extra melted chocolate.

Recipe Source: My mom
Inspiration Source:  Dreamcakes Bakery, Homewood, AL

Nutella Baklava

Baklava is one of my favorite pastries. I love the sweet honey mixture that's soaked up by the layers of dough, and the nutty mixture throughout. I immediately wanted to try this recipe when I saw it. Nutella is irresistible to me, and I knew it was going to be perfect inside these thin layers of phyllo dough. This recipe is from Cooking Light, but I don't think I'd consider it "light" ... maybe "light-er."



The baklava came together pretty easily. It's a little time consuming, but it's worth every minute. Make sure you have a very sharp knife when it comes time to cutting into squares (or diamonds, or triangles).

Nutella Baklava

Ingredients:
3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1 cup toasted hazelnuts, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9-inch) sheets frozen phyllo dough, thawed
1/2 cup butter; melted (or more)

Directions:
Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230-degrees (about 10 minutes).

Preheat oven to 350-degrees.

Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and the next 4 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough with a damp paper towel to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut-chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.

Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350-degrees for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.

Source: adapted from Cooking Light

S'more Cups

My sweet friend, Sherylin made these s'more cups at a Christmas party several weeks ago. Not only were they the cutest little things.... they were irresistible, as well. I had to copy down the recipe so I could create some for myself. S'more cups are perfect for a party food because they aren't messy, and each one is perfectly sized to be gone in one bite.
Make them next chance you get.... you will be happy!

S'more Cups

Ingredients:
1 cup finely crushed graham crackers (about 7 whole crackers)
1/4 cup powdered sugar
6 Tablespoons butter, melted
2 Hershey bars (24-rectangles)
12 large marshmallows or about 72 mini marshmallows

Directions:
Preheat oven to 350-degrees. Lightly grease a mini muffin pan or spray with PAM.

Combine graham cracker crumbs, powdered sugar, and melted butter in a small bowl.



Using a small cookie scoop (about 1 Tbsp), place a scant scoop of crumb mixture in each cup of mini-muffin pan.

Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break the candy bars into rectangles.

Remove pan from oven; place one rectangle into each cup.

If using the large marshmallows, cut them in half crosswise using kitchen shears dipped in cold water (to prevent sticking). Place one marshmallow half, cut-side down, into each cup. If using mini marshmallows, place about 3 in each cup.

Return to the oven, and broil for 2-3 minutes to give the marshmallows a "toasted" flavor and appearance.

Remove pan from the oven and place on a cookie rack to cool. Cool for 15 minutes. Carefully remove cups from the pan. Cool completely.

Store in an airtight container at room temperature for up to 1 week.

Nutritional info (for one S'more cup): 100 calories; 6g fat; 10mg cholesterol; 11g carbs; 1g protein; 60mg sodium

Source: Adapted from Pampered Chef