Peanut Butter & Chocolate Cookie Cups

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  Today was the first day of the year that I was able to jog outside with shorts on! The beginning of springtime gives me that wonderful feeling of freshness and warmth. Everyone... READ MORE

Peanut Butter & Chocolate Cookie Cups

posted in: Cookies | 1

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Today was the first day of the year that I was able to jog outside with shorts on! The beginning of springtime gives me that wonderful feeling of freshness and warmth. Everyone was out today playing football, mowing their lawns, and walking their dogs. I was so excited to get out of work a few minutes early to catch some rays with my big puppy, Koda. It is wonderful living in the beautiful state of Oregon, except… it rains a lot. I sometimes forget that the rain is important to help nourish the pretty flowers and green trees that grow all around us. 

 

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On the Brightside of those rainy spring days, most of us have an oven that can cheer up our minds and tummies. The delicious recipe I created this week is so easy and delicious; you will want to make them over and over again. If I had to choose my favorite flavor combination,  peanut butter and chocolate would totally take the prize. These Peanut Butter and Chocolate Cookie Cups are the perfect small treat to satisfy your peanut butter cup and cookie cravings in one bite. The possibilities are endless when making cookies; substituting peanut butter cups for chocolate chips makes it seem like you have created a whole new recipe. Also, what could be better than a big swirl of peanut butter frosting with every cookie bite?? Talk about delicious. 

 

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I just had to share one picture of my sweet boyfriend and his Cookie Monster creation made from Peanut Butter and Chocolate Cookie Cups. Stephen spent hours decorating these cookies for my Cookie Monster themed birthday party (he even got me matching balloons!!) It was so sweet of him and it was definitely one of my favorite parts of my birthday this year! 

 

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Enjoy and let us know what you think!

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Peanut Butter & Chocolate Cookie Cups
Yields 50
A delicious mini cookie cup stuffed with peanut butter cups and topped with creamy peanut butter frosting!
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Prep Time
30 min
Cook Time
10 min
Total Time
2 hr
Prep Time
30 min
Cook Time
10 min
Total Time
2 hr
Cookie Ingredients
  1. 1/2 cup granulated sugar
  2. 1 cup dark brown sugar (packed )
  3. 1 cup unsalted butter (room temperature)
  4. 2 eggs
  5. 2 teaspoons vanilla extract
  6. 2 1/4 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 30 peanut butter cups, unwrapped
Peanut Butter Frosting Ingredients
  1. 1 cup natural, creamy peanut butter (I prefer Skippy natural)
  2. 1/2 cup unsalted butter (room temperature)
  3. 2 cups of powdered sugar
  4. 1-2 tablespoons milk (any type)
Cookie Directions
  1. 1. Preheat oven to 375 degrees.
  2. 2. In a large bowl, add softened butter and beat well. Then add granulated and brown sugar, beat for about 1 minute until fluffy.
  3. 3. Add 1 egg at a time and beat well after each addition. Add vanilla extract and beat until incorporated.
  4. 4. In a small bowl add flour, baking soda and salt; mix well.
  5. 5. Add the flour ingredients to the wet ingredients and mix until just combined.
  6. 6. Chop peanut butter cups into small-medium sized pieces and mix carefully into the cookie batter so the pieces don’t break down.
  7. 7. Scoop a tablespoon full of batter into mini muffin tins (or place round tablespoons full onto a cookie sheet 2” apart) and bake for 8-10 minutes. If you like your cookies softer, bake for less time and if you like them crunchy, bake for more time.
  8. 8. Remove cookies from the pan and place on cooling rack and frost when completely cooled. Make frosting while cookies are cooling.
Peanut Butter Frosting Directions
  1. 1. In a large bowl add peanut butter and butter. Beat well until combined and creamy.
  2. 2. Add 1 cup of powdered sugar at a time and mix well after each addition. Add more or less sugar for your taste preference.
  3. 3. If the frosting is too thick, add 1-2 tablespoons of milk and mix well (a little goes a long way).
  4. 4. Pipe or spread onto cooled cookie cups.
More Chocolate http://morechocolate.net/

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Baked by Michelle for MoreChocolate.net and EverydayEnchanting.com
This post originally appeared on EverydayEnchanting.com

Mini Bittersweet Chocolate Cupcakes with Strawberry Frosting

posted in: Cakes and Cupcakes | 0

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Perfect timing for Valentine’s Day, no? As most of you know, I loooove chocolate, strawberries, and the color pink! Basically, Valentine’s Day and I were meant for each other. When I walk into a grocery store this time of year, I am like one of those insects instantly pulled into the glowing light! ZZZZZZAP!!! The bugs dead and I am heading home with bags of peanut butter cups, m&ms, chocolate hearts, boxes of chocolates and cutsie little heart decorations for my house.

 I’m not sure if I have more fun giving little Valentines goodies away or eating them myself (it may be about equal). Over the past several years, I became known as the person who always decorated for holidays, baked treats for the proper occasion and remembered most of friends birthdays. I am sad to say I have been slacking a bit lately, as my BFF Alice’s Boyfriend expressed his sadness because I forgot to text him on his birthday. So sorry Adam- I owe you a cake!!! 

MiniBittersweetStrawberryCupcakes42.jpgAnyways, I am NOT slacking this year on my Valentine’s goodies. These cute little cupcakes are perfect to share with friends or at work and you will have plenty left over for yourself. If you don’t have the small cupcake pans, you can go ahead and make the big ones too….more chocolate for you! I love bittersweet chocolate because it has a higher cocoa content than semisweet which gives it a richer, more chocolaty flavor. Also, using chocolate bars instead of powder will give a more moist and smooth texture to your cake. This chocolate cake is topped with sweet strawberry butter cream which is the perfect combination for Valentines Day if you ask me!

Just a warning….these cupcakes are pretty addicting and so cute I bet you can’t eat just one… nor would I want you to. 

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 PS. I got a new DSLR Canon camera and I had a TON of fun taking these awesome, higher quality pictures. I hope you enjoy the pictures as much as I do!!  

Enjoy and let us know what you think!

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Mini Bittersweet Chocolate Cupcakes with Strawberry Frosting
Yields 75
A delicious and adorable mini bittersweet chocolate cupcake with fresh strawberry frosting.
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Cook Time
10 min
Total Time
3 hr
Cook Time
10 min
Total Time
3 hr
Bittersweet Chocolate Cupcake Ingredients
  1. 6 oz Bittersweet Baking Chocolate (broken into pieces)
  2. 3/4 cup unsalted butter
  3. 1 & 1/2 cups sugar
  4. 3 eggs
  5. 2 teaspoons vanilla extract
  6. 2 & 1/2 cups flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 & 1/4 cups water or coffee
Strawberry Butter Cream Frosting Ingredients
  1. 1 cup unsalted butter, softened
  2. 3 to 4 cups powdered sugar, sifted
  3. 1 teaspoon vanilla extract
  4. 1/2 cup mashed and drained fresh strawberries (or frozen and thawed)
Bittersweet Chocolate Cupcake Directions
  1. 1. Preheat oven to 350°F. Place cupcake papers into mini cupcake pan.
  2. 2. Microwave chocolate and butter in large microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
  3. 3. Add sugar and mix well.
  4. 4. Then add eggs, 1 at a time and beat after each addition until well blended. Add vanilla and mix well.
  5. 5. In a small bowl, mix flour, baking soda and salt. Add one cup at a time to the large bowl alternating with the water (or coffee). Beat well after each addition. Using a small ice cream scoop, fill each cupcake paper 3/4 full.
  6. 6. Bake for 8-10 minutes or until a toothpick inserted in centers comes out clean. Leave in pans for 5 minutes. Place on cooling rack.
Strawberry Butter Cream Frosting Directions
  1. 1. In a large bowl beat butter using an electric mixer until fluffy.
  2. 2. Add 1 cup of powdered sugar at a time, beat between each cup (use more or less sugar depending on taste). Then add mashed strawberries and vanilla and beat again for about 2 more minutes.
  3. 3. If you desire a deeper pink color, add a few drops of red or pink food coloring.
  4. 4. Spread or pipe on to cooled cupcakes.
Chocolate Filigree Hearts Directions
  1. 1.5 cups of bakers melting chocolate
  2. 1. Trace hearts (or other shape) on to parchment or waxed paper and flip over onto a cookie sheet.
  3. 2. Melt chocolate until smooth and then let cool a few minutes and place chocolate into a frosting bag or baggie. Use a small frosting tip or clip a very small corner from the baggie.
  4. 3. Trace the hearts with the melted chocolate making think lines (or the chocolate will be fragile and possibly break when hardened).
  5. 4. Set aside and allow to cool for at least 30 minutes.
  6. 5. Once the chocolate is hard, peel off and place into frosted cupcake.
More Chocolate http://morechocolate.net/
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Baked by Michelle for EverydayEnchanting.com and MoreChocolate.net
Post originally appeared on EverydayEnchanting.com.

Hot Cocoa Cupcakes (with Marshmallow filling)

posted in: Cakes and Cupcakes | 0

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I am SO sorry I have been MIA lately! I was having technical difficulties and was unable to log in to my wonderful blog account- over here in Oregon. I am officially living in Portland, Oregon and let me tell you, it has been a crazy month (I moved home EXACTLY 1 month ago)! Shout out to Aleks for helping get my blog all fixed up again! It wouldn’t be possible without you! :) Now…on to the post I created over a month ago! :) 

There is nothing better than a hot cup of cocoa on a cold winters night…Unless you have both a warm cup of cocoa AND a Hot Cocoa Cupcake to go with it! When I grew up, my family always had a HUGE tin of hot cocoa in the cupboard. Many of my favorite winter days ended with that warm cup of cocoa (made with milk, of course). Living in Portland, Oregon- we don’t get a ton of snow, but when we do, we know how to have fun! My parents chose an awesome place to live, where we have most awesome hill to sled down (Mason Hill). All the neighborhood kids (and adults) come to sled or even just witness the fun. I can remember one specific year when a winter scrooge tried to drive his sanding truck up the hill and ruin all the neighborhood kids fun. Everyone was shouting, “Turn around!” “You will never make it up the hill!” and “Let us kids have fun!” Turns out, he could hardly make it up 1/3 of the hill and therefore the snowy hill was regained by the kids. To celebrate, we continued sledding until we couldn’t walk up the hill any longer and then finished the night with hot cocoa.

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My love for hot cocoa was the inspiration for a winter cupcake. Why not take two of my favorite things, cake and cocoa and join it into one?! These rich, chocolately devils food cupcakes are filled with marshmallow fluff and topped with a hot cocoa flavored frosting. One of the cake ingredients is a hot cup of coffee, which really enhances chocolate flavor. Marshmallow fluff is squeezed into the middle of the cake, which brings about hot cocoa memories. The frosting was very simple to make and truly tastes like hot cocoa. Overall, this home-made cupcake was easy to prepare and one of the most delicious cakes I have made. If you want to please your friends or guests at a winter party, you will need to look no further for a delicious recipe that is a little out of the ordinary. Make sure to check out the adorable printables from Enchanting Details. 

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Enjoy and let us know what you think!

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Hot Cocoa Cupcakes (with Marshmallow Cream filling)
Yields 24
A delicious devils food chocolate cake filled with marshmallow cream, topped with hot cocoa flavored frosting!
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Prep Time
30 min
Cook Time
25 min
Total Time
3 hr
Prep Time
30 min
Cook Time
25 min
Total Time
3 hr
Devils Food Cake Ingredients
  1. 1/2 cup cocoa powder, sifted
  2. 1/2 cup dark brown sugar
  3. 1 cup very hot coffee
  4. 9 tablespoons unsalted butter (room temperature)
  5. 3/4 cup granulated sugar
  6. 1 & 1/2 cups all-purpose flour
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 teaspoon vanilla extract
  11. 2 eggs
  12. 1 small jar of Marshmallow Fluff** (Used to fill cupcakes after baking)
Hot Cocoa Frosting Ingredients
  1. 3/4 cup unsalted butter (room temperature)
  2. 4 cups powdered sugar
  3. 1/2 cup dry hot chocolate mix (without mini marshmallows)
  4. 1/3 cup cocoa powder
  5. 1/3 cup milk
Devils Food Cake Directions
  1. 1. Preheat the oven to 350°F. Line cupcake pan with papers.
  2. 2. In a medium bowl: add sifted cocoa powder and dark brown sugar. Pour in the boiling coffee and whisk until combined. Set aside.
  3. 3. In a large bowl: beat the butter and granulated sugar together, about 2 minutes until light and fluffy. Set aside.
  4. 4. In a small bowl: mix flour, baking powder, baking soda, and salt. Set aside.
  5. 5. In the large bowl with sugar and butter: add vanilla and 1 egg, mix well. Add 1/3 of the flour mixture and mix until combined. Then add 2nd egg, mix well. Finally, add the remaining flour mixture and beat until combined. Use a spatula as necessary to scrape sides of the bowl.
  6. 6. Add the chocolate mixture to the batter and beat until combined (about 30 seconds).
  7. 7. Scoop about 1/3 cup of mixture into each cupcake liner and place cupcake pan on the center rack in the oven.
  8. 8. Bake for about 20-25 minutes, until a toothpick inserted in the middle of the cake comes out clean. While cupcakes are baking, make frosting.
  9. 9. Let cupcakes sit for 5 minutes in the pan and place on cooling rack.
  10. 10. When cool, remove middle of the cupcake with a knife or inverted frosting tip. Spoon or pipe marshmallow fluff into center of cupcake. Top with hot cocoa frosting, either with a knife or frosting bag.
Hot Cocoa Frosting Directions
  1. 1. In a small saucepan: combine hot chocolate mix, cocoa powder and milk. Stirring constantly, warm over medium heat until hot, steaming (not boiling) and the sugar is dissolved. Set aside.
  2. 2. In large bowl: beat butter until smooth and creamy.
  3. 3. Add in powdered sugar 1 cup at a time and mix until combined. It will be very dry.
  4. 4. Turn mixer to low and slowly pour in the hot chocolate mixture. Then beat on medium speed for 1 minute until light and fluffy, scraping sides of bowl with a spatula when necessary.
  5. 5. Spread or pipe on cooled cupcakes.
More Chocolate http://morechocolate.net/
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Baked by Michelle for EnchantingDetails.com and MoreChocolate.net.
Post originally appeared on Enchanting Details.
Cake recipe adapted from the Food Network.
Hot Cocoa Frosting recipe adapted from Cookies and Cups. 

 

Pumpkin Spice Coffee Cake (made with Greek Yogurt!)

posted in: Breads, Cakes and Cupcakes | 1

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It’s official! Only 14 days, 2 exams, 3 presentations and 2 papers and I am done with my classroom work for my Physical Therapy Doctorate degree!!! I couldn’t be more excited to start my clinical internships and finally have a regular schedule! It’s pretty crazy thinking back, I never would have imagined I would be in Boston at Simmons College. I graduate in August 2014, after completing two clinicals- where I am basically working as a PT with a mentor teaching me along the way.

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Even though I will be working Monday through Friday I will have plenty of time to plan out new recipes and bake delicious goodies. Every once and a while I come across a delicious treat that just seems to outdo all of the others.  I really believe this pumpkin spice coffee cake is one of the best pumpkin recipes I have ever made!

The cake is perfectly spongy with a crumbly, crunchy topping and a spicy pumpkin flavor. I am so excited to share this recipe because it is also a little lower fat than usual coffee cake because it is made with Greek Yogurt -which is my favorite addition so I don’t feel guilty eating more than one serving!! Check out the Chobani conversion chart to add Greek Yogurt to your other recipes here! 

Enjoy and let me know what you think!

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Pumpkin Spice Coffee Cake
Serves 9
Delicious, crumbly and spicey pumpkin coffee cake.
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Prep Time
15 min
Cook Time
35 min
Total Time
1 hr
Prep Time
15 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 1 &1/4 cups whole-wheat pastry flour
  2. 1/2 cup brown sugar
  3. 1/3 cup granulated sugar
  4. 1/4 cup canola oil
  5. 1/4 cup Chobani Plain 0% Greek Yogurt
  6. 1 teaspoon pumpkin pie spice
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon baking powder
  10. 1/3 cup milk
  11. 1 egg
  12. 1/2 cup pumpkin puree (not pumpkin pie filling)
  13. 1/2 cup finely chopped walnuts
  14. 1 teaspoon cinnamon
Instructions
  1. 1. Preheat oven to 350° F.
  2. 2. In a large bowl mix until combined: flour, brown sugar, granulated sugar, canola oil, yogurt, pumpkin pie spice, and salt. Mixture will look crumbly.
  3. 3. Remove 3/4 cup of the mixture and place in a small bowl. Add chopped walnuts and cinnamon, mix well. Set aside to be used as the topping.
  4. 4. Add to the large bowl with flour ingredients (step 2): milk, pumpkin puree, egg, baking soda, and baking powder and mix until combined and smooth.
  5. 5. Grease an 8x8" baking pan then add cake batter.
  6. 6. Evenly spread walnut topping over cake batter.
  7. 7. Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean.
  8. 8. Enjoy!
More Chocolate http://morechocolate.net/
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Recipe adapted from: Joyful Healthful Eats.  
Baked by Michelle for MoreChocolate.net

Brown Sugar Spice Cupcakes with Caramel Frosting

posted in: Cakes and Cupcakes | 0

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I am so excited for Thanksgiving this year! I will be spending the week with Alice’s loving family in a small town in Vermont. I have been so lucky to get to know her family over the past two years and they have taken me in as one of their own. When I moved to Boston ~2.5 years ago I was terribly homesick. Flash back to my anatomy class– my first graduate school class. It was extremely hard and time intensive on top of the fact that I was pretty darn sad. I may have been tearing up little, standing near the lockers when a blonde girl walks up (who I did not know) and just gives me a hug. Meet Alice, my best east coast friend! The hugs and love didn’t stop there- her entire family welcomes me with open arms and they make me feel like I am apart of their family. I am so glad to be sharing this holiday with them before I move back to Portland, Oregon next month. But don’t worry- I plan to visit the Chandler family in Vermont often throughout my life. :)

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These delicious and fall inspired cupcakes will be sure to please your family at Thanksgiving this year; the brown sugar, spice and caramel all compliment each other beautifully. The cake has a very delicate crumb like texture, which is paired with a creamy and smooth caramel frosting. If you are making this cake, it’s important to plan a little extra time for the caramel to sit after cooking but the frosting is so delicious it was so worth it. My roommate commented that it tasted like caramel fudge!  Enjoy and let us know what you think!

 Be sure to check out the adorable Thanksgiving Printables from EnchantingDetails.com at this link. They are so easy to use and they help spice up your Thanksgiving celebration. 

Enjoy and let me know what you think!

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Brown Sugar Spice Cupcakes with Caramel Frosting
Yields 21
A sweet and spicy fall cupcake with caramel fudge frosting
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Prep Time
30 min
Cook Time
25 min
Total Time
3 hr
Prep Time
30 min
Cook Time
25 min
Total Time
3 hr
Brown Sugar Spice Cake Ingredients
  1. 2 & 1/3 cups cake flour*
  2. 1 & 1/2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1 teaspoon ground or grated nutmeg
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon ground cloves
  7. 1/2 teaspoon salt
  8. 3/4 cup unsalted butter (room temperature)
  9. 1 & 1/2 cups packed brown sugar
  10. 3 eggs (whites and yolks separated)
  11. 3/4 cup & 2 tablespoons buttermilk
  12. 1/8 teaspoon cream of tarter
  13. 1/4 cup granulated sugar
Carmel Frosting Ingredients
  1. 2 cups packed brown sugar
  2. 1/2 cup unsalted butter (cut into small pieces)
  3. 1/2 cup milk
  4. 3 tablespoons unsalted butter (cut into small pieces)
  5. 1 teaspoon vanilla extract
Brown Sugar Spice Cake Directions
  1. 1. Preheat oven to 350°F. Line muffin tin with 21 cupcake papers.
  2. 2. Whisk in a medium bowl: flour, baking powder, baking soda, nutmeg, cinnamon, cloves, and salt. Set aside.
  3. 3. In a large bowl beat butter until creamy for about 30 seconds.
  4. 4. Gradually add brown sugar and beat on high until light and fluffy.
  5. 5. Beat in 3 egg yolks, one at a time. Save the egg whites for later.
  6. 6. Add the flour mixture on low speed alternating with buttermilk in three parts. Beat until smooth and scrape the sides of the bowl with a spatula as necessary.
  7. 7. In a clean bowl: beat 3 egg whites and cream of tarter on medium speed until soft peaks form. Gradually add 1/4 cup granulated sugar. Beat until peaks are stiff but not dry. Using a spatula, slowly add 1/4 of the egg white mixture into the batter and fold in gently. Add the rest of the egg whites and fold gently until combined.
  8. 8. Fill muffin tins 2/3 full with batter and bake for approximately 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  9. 9. Remove from oven and place cupcakes on cooling rack.
  10. 10. Once cupcakes are completely cool, frost with Caramel frosting.
Frosting Directions
  1. Hint: Make the frosting while the cake is baking and cooling.
  2. 1. In a medium sized heavy saucepan combine brown sugar, 1/2 cup butter and milk and stir until the sugar is dissolved. Cook for ~3 minutes and wash down any sugar crystals with a wet pastry brush. Cook without stirring until 238° to 240°F is reached and remove from heat.
  3. 2. Float 3 tablespoons butter on top and then cool for 1-2 hours without stirring.
  4. 3. Add vanilla extract and beat the frosting until smooth, thick, and creamy. If it is too thick add a little milk to spreading consistency.
  5. 4. Spread or pipe frosting on to cooled cupcakes.
Notes
  1. To make cake flour: Begin with 2 & 1/3 cups flour. Remove 4 tablespoons of flour and substitute 4 tablespoons of cornstarch.
  2. Frosting will last for 1 week room temperature, 3 weeks in the fridge or 6 months in the freezer.
More Chocolate http://morechocolate.net/

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Baked by Michelle for EnchantingDetails.com and MoreChocolate.net.
Post originally appeared on Enchanting Details.
Recipes adapted from The Joy of Cooking.

Healthy Apple Crisp

posted in: Gluten Free, Pies | 0

Healthy Apple Crisp from MoreChocolate.net
Healthy Apple Crisp from MoreChocolate.net
Healthy Apple Crisp from MoreChocolate.netSo many exciting things have been happening over the past few weeks! I am moving home to Portland, Oregon in approximately 40 days, which means I have been searching for a house! Just a few days ago my boyfriend, puppy and I were approved for a beautiful house complete with a white picket fence, fireplace, 2 car garage and a huge back yard! Oh, I forgot to mention the spacious kitchen to bake delicious treats in!! I have been so unbelievably excited it has made the past several weeks fly by. 

In other super exciting news, Stephen is visiting me in Boston for the weekend and it’s been over 2 months since I have seen him! If we were in a perfect world, Koda would come along too- but he is a little too big these days (close to 100 pounds!!).  We are planning to go dancing, catch a local brewery tour, and eat delicious food in the Italian North End. After a quick weekend trip, Stephen will be moving into our new place as I will be finishing up finals in Boston- just in time for Christmas! 

Healthy Apple Crisp from MoreChocolate.net

Healthy Apple Crisp from MoreChocolate.net

Healthy Apple Crisp from MoreChocolate.net

Healthy Apple Crisp from MoreChocolate.net
This apple crisp was so yummy and delicious especially with a side of Chobani Vanilla Greek Yogurt. I was unsure of the combination at first, but I found myself wanting more! Greek yogurt has a significantly higher amount of protein and lower fat content than ice cream and homemade whipped cream. Because this dessert is healthier than most, I would recommend it for breakfast too! One generous serving with 1/8 cup vanilla Greek yogurt and a little bit of honey is only 250 calories! I can’t wait to get some more apples and bake it again! It is perfect for a cold fall night or even for a lower calorie option at your Thanksgiving and Christmas or Holiday dinners!

Enjoy and let me know what you think!!

Healthy Apple Crisp from MoreChocolate.net

Healthy Apple Crisp from MoreChocolate.net

Healthy Apple Crisp
A healthy and delicious fall classic served with Vanilla Greek Yogurt.
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Prep Time
15 min
Cook Time
35 min
Total Time
1 hr
Prep Time
15 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 7-8 tart apples (I used Cortland)
  2. 2 tablespoons lemon juice
  3. 1 teaspoon vanilla extract
  4. 1/2 cup brown sugar
  5. 1 teaspoon cinnamon
Topping
  1. 1/4 cup brown sugar
  2. 1 teaspoon cinnamon
  3. 1 cup oats
  4. 2 tablespoons unsalted butter (cold)
Instructions
  1. 1. Preheat oven to 375°F.
  2. 2. Wash, peel and cut the apples into thin slices. Place apples in a large bowl with lemon juice, vanilla, and 1/2 cup brown sugar; stir with a wooden spoon until combined.
  3. 3. Layer apples into a 13x9” baking dish. Sprinkle 1 teaspoon cinnamon over the apples.
  4. 4. Create topping: In a medium bowl combine brown sugar, cinnamon and oats.
  5. 5. Cut butter into small pieces and then mix into the medium bowl of topping ingredients. Sprinkle mixture evenly over the apples.
  6. 6. Place dish on the middle rack in the oven and bake for 35-40 minutes until topping is crunchy and apples are tender.
  7. 7. Serve with Chobani Vanilla Greek Yogurt and honey.
  8. 8. Enjoy!
Notes
  1. Recipe can be gluten free if gluten free oats are used!
More Chocolate http://morechocolate.net/
Baked by Michelle for MoreChocolate.net.

Double Chocolate Cake Muffins (made with Greek Yogurt)

posted in: Muffins | 2

Double Chocolate Cake Muffins

ChocolateCakeMuffins text22.jpgLet’s be honest, chocolate muffins are basically cupcakes without frosting. I could eat a good cookie, muffin or cupcake with or without frosting anytime. If you are a frosting lover and desire that sweet and rich topping, the added chocolate chips make it that much better. These cakey muffin taste so delicious you would never know they are lower fat or sugar. Using Greek Yogurt instead of butter or oil helps to lower the fat but keep the desired texture. Some recipes substitute applesauce for oil, but this ingredient contains no fat which is usually how baked goods become fluffy, cakey or moist.ChocolateCakeMuffins text3.jpgChocolateCakeMuffins text10.jpg

ChocolateCakeMuffins text6.jpgThese Double Chocolate Cake Muffins were decorated with adorable Halloween sprinkles and foil-lined cupcake papers that my mom sent me in a care package. You can dress up regular muffins with sprinkles, food colors or cupcake papers anytime to impress your guests. I know it can be temping to grab that box of pre-made muffin mix near the cute baking supplies, but don’t! It is often healthier, if you know where the ingredients come from. Most pre-made products are loaded with tons of preservatives, hygrogenated oils and high fructose corn syrup -all of which are bad for your health. When baking at home, you can modify recipes to lower fat, decrease sugar and still make it tasty and enjoyable. So, grab those cute sprinkles but leave the processed mixes behind.

Be sure to check out Chobanis Conversion Chart for using Greek Yogurt in your recipes!

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Happy Halloween! Using cute festive sprinkles are a great addition for parties or just to share with friends and family! Enjoy and let me know what you think!

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Double Chocolate Cake Muffins
Yields 12
A moist and rich double chocolate muffin made with Greek yogurt!
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Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Ingredients
  1. 2 oz unsweetened bakers chocolate
  2. 1 & 3/4 cup whole-wheat pastry flour
  3. 1 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1 cup buttermilk*
  6. 1 teaspoon vanilla
  7. 1/4 cup unsalted butter (room temperature)
  8. 1/8 cup Chobani 0% Greek Yogurt
  9. 3/4 cup packed brown sugar
  10. 1 egg
  11. 3/4 cup chocolate chips
Instructions
  1. 1. Preheat oven to 350° F.
  2. 2. In a small heat proof bowl: add chocolate and microwave for about 2 minutes, stirring every 30 seconds to prevent burning. Set aside to cool.
  3. 3. Whisk together in a medium bowl: whole-wheat pastry flour, baking soda, and salt then set aside.
  4. 4. In small bowl combine buttermilk and vanilla, set aside.
  5. 5. In a large bowl beat butter until creamy. Add yogurt and beat until well combined.
  6. 6. Gradually add brown sugar to butter mixture and beat for 4-5 minutes until light, creamy and smooth.
  7. 7. Add egg and beat until smooth.
  8. 8. Beat in the melted chocolate until just combined. Add flour mixture in 3 parts, alternating with buttermilk in 2 parts, beat on low between each addition and use spatula as necessary on the sides of the bowl.
  9. 9. Stir in chocolate chips.
  10. 10. Grease or place cupcake papers in muffin tin and fill 2/3 full with batter.
  11. 11. Bake for 22-25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
  12. 12. Let sit for 3 minutes before placing on cooling rack.
  13. 13. Enjoy!
Notes
  1. *To make buttermilk, add 1 cup MINUS 1 tablespoon of milk to a bowl. Add 1 tablespoon lemon juice or vinegar and stir well. Let sit for 5-10 minutes.
More Chocolate http://morechocolate.net/
Recipe adapted from The Joy of Cooking.
Baked by Michelle for MoreChocolate.net

Death by Chocolate Raspberry Cupcakes

posted in: Cakes and Cupcakes | 2

DeathbyChocolateCupcakes12 DeathbyChocolateCupcakes31 DeathbyChocolateCupcakes38If I had to choose my favorite Holiday, Halloween would make it to the top of my list! I absolutely love going to the pumpkin patch, carving pumpkins and eating the seeds I labored to scrape out. I also love setting up scary and fun Halloween décor and baking fall treats! Not to mention all the chocolate candies strategically placed around the entire grocery store. 

Whether you are having a Halloween party or a fall celebration, these cupcakes are sure to impress your guests! Death by Chocolate Cupcakes are filled with raspberry jam to add a little sweetness to the chocolaty cake and frosting (and it sort-of looks like blood, going with the theme of death by chocolate). :)
DeathbyChocolateCupcakes9I had a ton of fun decorating and picking out the headstone shaped cookies at the store. I ended up purchasing Chocolate Milano Cookies filled with vanilla and chocolate covered graham crackers for a few different shapes. I also found silver sugar, which was fun to sprinkle on the frosting and decorate the headstone cookies. The cupcake recipe is simple, which was purposeful because there are many steps to create the Death by Chocolate Cupcakes. These cupcakes are made with slightly less butter than usual, so they are best eaten same day and stored in an airtight container. Use your creativity for decorations and I would love to see what you come up with!
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Enjoy and let us know what you think!

Death by Chocolate Raspberry Cupcakes
Yields 24
A delicious and chocolatey cupcake oozing with raspberry filling topped with a cookie gravestone. Perfect for your next Halloween party!
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Prep Time
2 hr
Cook Time
20 min
Total Time
3 hr
Prep Time
2 hr
Cook Time
20 min
Total Time
3 hr
Death by Chocolate Cake Ingredients
  1. 2 cups white all-purpose flour
  2. 1 & 1/2 cups granulated sugar
  3. 1 cup unsweetened cocoa powder (dark is best)
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 10 tablespoons butter (room temperature)
  8. 2 eggs
  9. 2/3 cup milk
  10. 1/2 cup hot coffee
  11. 2 teaspoons vanilla extract
  12. Raspberry Jam (or your favorite flavor)
Head stones
  1. 24 of your favorite “headstone” shaped cookies
Royal Icing Ingredients
  1. 2 cups powdered sugar
  2. 4 to 5 teaspoons water (separated)
Death by Chocolate Frosting Ingredients
  1. 1 cup butter
  2. 1 & 1/2 cups unsweetened cocoa powder (dark is best!)
  3. 1 tablespoon vanilla
  4. 5 cups powered sugar
  5. 2 tablespoons milk
  6. 2 tablespoons water
Death by Chocolate Cake Directions
  1. 1. Preheat oven to 350°F. Place 24 muffin papers into cupcake bakeware.
  2. 2. In a large bowl whisk together: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. 3. Add room temperature butter, eggs, milk, hot coffee and vanilla. Mix until smooth and creamy (2 minutes with mixer or 3 minutes by hand).
  4. 4. Bake for 15-20 minutes until center of cupcake springs back when touched lightly. Let sit for three minutes and place cupcakes on cooling rack. *Prepare frosting and head stones while baking/cooling.
  5. 5. Once cupcakes are completely cool press a skinny frosting tip upside-down into the middle of cupcake (just before you reach the bottom) to remove a small amount of cake to replace with filling. If you do not have a frosting tip, use a sharp knife and cut a small circle out of the middle of the cupcake. Repeat with each cupcake.
  6. 6. Once all cupcakes have been opened up, use a piping bag and tip (#12) to squeeze jam into holes; fill just to the top, or spoon in the middle carefully.
Royal Icing Directions
  1. 1. Add sugar and 3 teaspoons water to a medium bowl and beat well.
  2. 2. Add 1-2 more teaspoons to create a thick consistency that can be squeezed through a small frosting tip.
  3. 3. Place icing into frosting bag with small writing tip (#3).
  4. 4. Pipe RIP onto cookies and let sit to harden while you frost cupcakes. Feel free to use your imagination for decorating!
  5. *If you don’t have supplies for this, you can get tubes of frosting at the store with tips for decoration!
Death by Chocolate Frosting Directions
  1. 1. Melt butter in heatproof bowl and then pour into a large bowl.
  2. 2. Sift cocoa powder into butter and stir until combined and smooth. Then add vanilla and mix well.
  3. 3. Sift 1 cup of powered sugar into butter bowl and beat well between each addition. Repeat for 5 cups total.
  4. 4. Add 2 tablespoons milk and up to 2 tablespoons water to get the consistency you desire. Frosting is better thicker so the headstones will be held down.
  5. 5. Spread or pipe into cooled cupcakes. Be sure to stack frosting about an inch thick so the headstones will be anchored down.
  6. 6. Place headstones into cupcakes by pressing firmly into frosting.
  7. 7. Serve and enjoy!
Notes
  1. *Note: these cupcakes are best eaten the same day, but will last for up to two days in an airtight container.
More Chocolate http://morechocolate.net/
Baked by Michelle for www.EnchantingDetails.com and www.Morechocolate.net.
Post originally appeared on www.EnchantingDetails.com.

Apple Cranberry Walnut Bread (from the bread maker)

posted in: Breads | 1

Apple Cranberry Walnut Bread

AppleCranberryWalnutBread14.jpgAppleCranberryWalnutBread12.jpgNow that fall is here and school is off to a very busy start, it can be hard to find extra time for baking or cooking. Between tests, homework, volunteering and nannying, there isn’t a lot of me-time. However, I am not a quitter and I believe there is always a way! Then it dawned on me: we have a trusty bread maker up in storage that would be perfect for these busy times. If you haven’t used one before you will be pleasantly surprised. You just toss all the ingredients into the pan according to the directions with your bread-maker and let it bake! The bread maker takes out all the labor usually required including: kneading, punching down and providing a warm environment to let it rise. AppleCranberryWalnutBread1.jpgAppleCranberryWalnutBread6.jpgAppleCranberryWalnutBread8.jpgThis bread came out perfectly moist with just enough sweetness from the apple and cranberries. A few weekends ago I went apple picking so I have plenty of apples to use up- about 30 lbs to be exact. I used Cortland apples for this recipe, but any tart apple will be perfect. I can’t wait to make this bread again; it was eaten up in one day at my house. I decided to make this bread while I was making homemade crock-pot apple butter! Why use store brand bread when you can make more healthy and delicious breads at home?! This bread and apple butter combo was like dessert to me, so sweet and delicious I couldn’t stop eating it (maybe that’s why it was gone after 1 day ;)). It was perfect alone, with apple butter or even as a PB and J! AppleCranberryWalnutBread11.jpgI highly recommend the apple butter recipe I found from The Frugal Foodie Mama. It was quick and easy and only called for ~10 apples so you can make a smaller batch (I have very limited space in my fridge and freezer).  Feel free to check out her blog and make it along with this bread- you will be SO happy you did!

Enjoy and let me know what you think!AppleCranberryWalnutBread15.jpg

Apple Cranberry Walnut Bread (From the Bread Maker)
Serves 12
A delicious fall bread just sweet enough to eat alone or perfect with apple butter or jam.
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
  1. 1 cup milk
  2. 2 tablespoons melted butter
  3. 2 tablespoons sugar
  4. 1 tablespoon cinnamon
  5. 1 teaspoon salt
  6. 2 cups whole-wheat pastry flour
  7. 1 cup white flour
  8. 2 & 1/2 teaspoons yeast (or one packet)
  9. 1 large apple, diced and peeled
  10. 1/2 cup cranberries
  11. 1/3 cup walnuts, chopped
Instructions
  1. 1. Add all ingredients except apple, cranberries and walnuts into the bread maker according to the directions for your specific bread machine. Follow all directions during cycle.
  2. 2. After the first rise or when your machine notifies you: add apples, cranberries and walnuts.
  3. 3. Remove after baking is complete and place on cooling rack.
  4. 4. Serve warm with apple butter or jam.
Notes
  1. Store in an air-tight container for 4 days to retain freshness.
More Chocolate http://morechocolate.net/
Baked by Michelle for MoreChocolate.net

Gluten-Free Pumpkin Spice Bread

posted in: Breads, Gluten Free | 1

Gluten-Free Pumpkin Spice Bread24.jpgGluten-Free Pumpkin Spice Bread30.jpgIf you are like me, you cannot possibly live without dessert or baked goods. However, being healthy is also very important to me and that’s why I love baking with lower fat alternatives. Did you know that you could substitute butter or oil for a healthier choice AND still get the same moist texture in your desserts? My favorite way to make healthier desserts is using 2% Greek Yogurt, which provides some fat to keep it moist. I used Chobani 2% Greek Yogurt for this delicious pumpkin bread and it is incredibly tasty. Chobani is great to cook with because it naturally less sour compared to others, which could potentially add too much twang to your food. When substituting butter/oil, I generally double the amount of yogurt and I am always pleased with the results. Gluten-Free Pumpkin Spice Bread9.jpgThis pumpkin bread is spicy, fluffy and I bet you couldn’t tell it’s gluten-free. Experimenting over the past year with gluten-free baked goods has taught me a valuable lesson: gluten-free desserts can be delicious.Gluten-Free Pumpkin Spice Bread25.jpgSince meeting my great friend Alice, who is a gluten-free goddess, I have been on a mission to get her eating like us “normal” people. Let me tell you- this bread is SO close to tasting wheat-y that you will fool everyone!  When combining the right amount of gluten-free flours, you can create a perfectly cakey, moist, and NOT crumbly treat.

Enjoy and let me know what you think!

Gluten-Free Pumpkin Spice Bread
Serves 15
A healthy, Gluten-Free, and moist Pumpkin Spice Bread
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Prep Time
10 min
Cook Time
55 min
Total Time
2 hr
Prep Time
10 min
Cook Time
55 min
Total Time
2 hr
Pumpkin Spice Bread
  1. 3/4 cup tapioca flour
  2. 3/4 cup white rice flour
  3. 1/2 cup millet flour
  4. 1 & 1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1 teaspoon xantham gum
  7. 1/2 teaspoon salt
  8. 2 teaspoons cinnamon*
  9. 1/2 teaspoon cloves*
  10. 1/2 teaspoon nutmeg *
  11. 2 cups pumpkin puree
  12. 4 eggs
  13. 1 cup granulated sugar
  14. 1/4 cup milk
  15. 1/2 cup 2% fat Chobani Greek Yogurt
  16. 1 cup chocolate chips (optional)
Cinnamon Glaze
  1. 1 cup powdered sugar
  2. 1 tablespoon butter
  3. 2 tablespoon milk (separated)
  4. 1 teaspoon cinnamon
Instructions
  1. 1. Preheat oven to 350°F.
  2. 2. In a medium bowl whisk: tapioca flour, white rice flour, millet flour, baking powder, baking soda, xantham gum, salt and spices until well combined.
  3. 3. In a large bowl beat with a mixer or by hand: pumpkin, eggs, sugar, milk, and yogurt for 2 minutes.
  4. 4. Gradually add dry ingredients to the pumpkin mixture and stir until just combined with a wooden spoon.
  5. 5. Add chocolate chips and stir until combined (optional).
  6. 6. Pour batter into a lightly buttered or sprayed bread pan. Place in the middle rack of the oven.
  7. 7. Bake for 50-60 minutes until toothpick inserted in the middle of the loaf comes out clean. After baking, let bread sit for 5 minutes and then use a butter knife around the edges of the pan to loosen. Remove bread by inverting a cooling rack on the pan and flip over together (bread will be upside down). Let cool completely.
  8. 8. Once bread is cool, make the glaze by mixing sugar, melted butter, milk and cinnamon. If too thick, add milk 1 teaspoon at a time to your desired consistency (thicker is better). Using a spoon, drizzle glaze on top of the bread.
  9. 9. Slice and enjoy!
Notes
  1. *You can substitute 3 teaspoons pumpkin pie spice for the cinnamon, cloves and nutmeg.
More Chocolate http://morechocolate.net/
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Original Recipe Baked by Michelle for MoreChocolate.net

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