Apple Cake

How are my easties?  Still under tons of snow?  We might as well have had 3 feet, it has been so blah, cloudy, flurrying, might as well be snow on the ground since it is going to be so gloomy anyway kind of weather.  But ALAS...........  I have brought you CAKE!  Cake makes everything better!

As many of you know, I am not a huge fan of the fruit, all fruit.  Apples are one fruit, I can take.  This recipe came from simply, apples being on sale.   Sometimes that is how recipes happen, I find a good deal, and then I WORK it out!  I don't like fake flavors, and I don't like eating an apple cake that appears to have NO apples at all, whatsoever, in the cake.  This cake should rectify that for anyone who is like me.  I used a cake mix, but if you have a fantastic yellow cake recipe you want to whip up and work into this, get on with your bad self, I was in a cake mix state of mind.

It doesn't matter what kind of apples you use, just use apples.  I know I am supposed to have some technical jargon on why you use this apple for this and that apple for that, but the truth is, I don't care enough to figure that out.  Remember my feelings for the fruit?  The frosting is SAAAAWEET, and the cake is pure bliss.  I doubt the kind of apples you use is going to make the kind of difference some people are looking for in their life.  Sometimes you just have to accept the WHOLE apple.........no matter its background and just be one, with the apple.

Yellow Cake Mix
Apple Juice
1 T. Cinnamon
1/2 tsp. nutmeg
2 tsp. vanilla extract
4 med applies, peeled and cut into whatever size you prefer

Frosting:
4 oz. of cream cheese
2 T. butter
1 tsp. vanilla
1 tsp. cinnamon
1 cup brown sugar
Milk (if needed, my ingredients were VERY soft and I didn't need it)
1 cup chopped nuts of your choice to sprinkle on top (Optional)

Preheat your oven to the temperature recommended on your cake mix, likely 350 degrees F.  Follow directions to mix up the cake mix, EXCEPT use apple juice in place of the water.  Add in cinnamon, nutmeg, and vanilla, and mix until combined.

 

Dump in your chopped apples, any apples will do, and mix with a spoon.

Pour into greased 9x13 pan (preferably an old horrible looking one from your childhood that brings you joy) and bake for the recommended amount of time.  If you are not sure if  it is done, stick a toothpick or piece of uncooked spaghetti in the middle, if it comes out clean with no wet batter on it, you are in business.  With the addition of the apples/moisture it may take a couple of minutes longer, so don't be surprised if that happens.

Let cool...........

In your stand mixer or in a mixing bowl, add in all frosting ingredients.  Using the whisk attachment let beat for 3 minutes.  If you are using a stand mixer, mix the same amount of time.  When the cake is cooled, frost it up and dig in!  Enjoy the chunks of apples, the spicy cinnamon and the sweet brown sugar!

Cotton Candy Cupcakes (No Fail 7 Min Icing)

And when I say "no fail" I mean it.  I have failed at this frosting for so many years I had given up. Always gritty, never done in even 15 minutes and just a complete regret every single time I tried.  Well, as a kid my requested birthday cake was always angel food with "sticky frosting" aka 7 minute frosting.  My mom made so many of those through the years she could probably make it in her sleep now.

I always wanted to learn to make it, but  just never could.  During some online research I so saw someone use a different technique, so I used my moms recipe with a new technique and WA-LAAAA....  Complete and total perfection.  You will never go back to your old fashioned way again after you read my way.  What will really be embarrassing is if you all already do it my way, and I am that far behind the cool kids!

I used just a regular cake mix for these cupcakes, because I wasn't concerned about the perfect cake underneath, my mission was a vessel to carry this dreamy, fluffy, sweet frosting.  I love cotton candy flavored things so don't let that deter you, you can use any flavoring you want or none at all.  My granddaughter loved the idea, and so we had to make them pink and blue like cotton candy, we added sprinkles to our cake and let's be honest, does it get more dreamy or perfect for a 6 year old than cake with sprinkles and pink frosting?  After I iced them and photographed them, we had this moment...

Oh my they are so much fun.  Nobody told me being a Nonna was going to be like this.  Joy, love, craziness and fun!  They are kid approved.  The icing makes perfect mustaches, and then you get bubbles baths afterward.  SCORE!

For the cake I used a white cake mix and simply added in 1 tsp of vanilla bean paste and 3 T. colorful sprinkles.  Bake according to package directions and let cool completely.

7 Minute Frosting
4 egg whites
1 1/4 cup granulated sugar
1/4 tsp cream of tartar
1/4 cup water
1-2 tsp cotton candy extract if making that flavor.

Create a double boiler situation using your stand mixer bowl or other metal bowl for the top.  Add in all ingredients EXCEPT the flavoring.  Make sure the water doesn't touch the bottom of the bowl directly.  Whisk until it becomes warm and if you put some on your fingers you feel no sugar, which will mean the sugar has been completely dissolved.  When that happens if you are using your stand mixer, put it on the mixer and let it rip for 7 minutes.  If you are using a hand mixer, get at it for 7 minutes.  If you try to do this by hand, I suggest you head over to www.mentalhealthhelp.com.  It might take 6 minutes, it might take 8 minutes, but when you achieve stiff peaks you are there.  At that time pour in your extract or flavoring and let it rip another minute.

If you choose to color your frosting I suggest using gel paste, the liquid will thin your frosting.    This recipe should perfectly frost 24 cupcakes, or a 2 layer cake.

There is no better icing to use to recreate cotton candy.!  Nothing but pure sugar, sticky messes, and fun1

ENJOY!

Chocolate Chip Zucchini Cake

Chocolate, chocolate, chocolate.  And zucchini?!?!  I know, it makes no sense.  I mean it REALLY makes no sense.  A veggie such as this, married with more chocolate than you even knew you could consume?  Fantastic.  And what is better?  MADDIE will eat it!  Maddie wanted to make a cake, and a co-worker of my husbands (thanks Emily!) brought him a zucchini.  I am NOT about letting food go to waste, even if it is a veggie that isn't necessarily my favorite, it is getting consumed, period, end of story.

In my mind, I decided it was ok to convince Maddie this was a "chocolate vegetable".  Because yea, she was going to fall for that.  In fact, I thought she had.  Then when I took video of her saying that, she blurts out that it is a zucchini.  Little rascal knew all along, almost as if she was just appeasing me.  Well, the joke is on her, because it DOES taste like chocolate.......in this cake!  Another way to get your kids to eat a veggie!  Throw in some extra zucchini, they won't be any the wiser.

 
Now with mine, I shredded it using my food processor and then I took half of that, and just used the blade in my processor and zapped it into little bits.  Sometimes kids have a texture more than taste issue and I wanted that to be a non issue.

I also went a slightly different route than the sometimes more "earthy" flavor of a chocolate zucchini cake.  The expresso powder is just enough to make the chocolate even chocolate-ier, and the milk chocolate chips along with the zucchini makes it so moist, it ALMOST doesn't need frosting.........almost.

Enjoy making this cake, it seems like a lot of ingredients but it isn't, and your kids will have fun helping!  

You will need:
1/2 cup softened butter
1 3/4 cups granulated sugar
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla extract or paste
1/2 cup buttermilk
2 1/2 cups flour
1/4 cup unsweetened cocoa
1/2 tsp expresso powder
1 tsp. baking soda
1 tsp. baking powder
2-3 cups zucchini (half shredded and half zapped in the food processor until it is in small pieces)
10-12 ozs. milk chocolate chips

Preheat your oven to 325 degrees F.  In a large bowl or bowl of your stand mixer cream together butter and sugar.  Next add in oil, eggs, vanilla and buttermilk.  Mix until a smooth batter is formed.  Set aside.

In another large bowl add in flour, cocoa, expresso powder, baking soda and baking powder.  Mix together until combined.  Pour into liquid ingredients and mix until just combined.  Fold in zucchini and chocolate chips.

Pour into your greased 9x13 pan.  Bake for 50-60 minutes.  This takes a bit, but at 50 minutes start checking, mine took longer.  When the cake is set and toothpick inserted in the middle comes out clean of wet batter remove from the oven.  Start making your frosting immediately!

Frosting:
In a medium saucepan combine:
1/2 cup butter
2 T. unsweetened cocoa
3 T. milk
1 tsp. vanilla

Bring to a boil then turn off the heat and add in vanilla and 3-4 cups of powdered sugar.  Whisk until all combined and the frosting is the consistency of elmers glue.  (good one eh?) Pour over warm cake and let sit until the icing is set on top, about an hour.

Enjoy this delicious dessert, nobody will even KNOW has anything good for them in it!  It is so moist and delicious, get a piece right away or you are going to be waiting for that next zucchini to be ready in your garden to make it again!

Triple Chocolate Sour Cream Pound Cake

Mmm-hmmmm.  I know.  To good to be true?  I would agree if I hadn't eaten 2 slices myself.  But, as per usual, there is a story here.  This didn't turn out to be what I planned for it to be. 

So, I confessed on my Facebook page that I love those little chocolate bundt cakes from Kentucky Fried Chicken.  So sue me.  It has been my personal mission to recreate those little rings of love from the beginning.  I have tried a few things but, this time....THIS time, was going to be, THE time.  Well I am not to proud to admit it wasn't THE time, but this time, it came out so delish, I had to share it anyway.  I have figured a few things out about those little rings of love.  They are frozen, that alone keeps them super moist, so if you want to make this cake ahead, and freeze it for a few days or a week before you ice and serve it, you might get a closer result.  I was not going to give you a cake that you had to freeze for a week, but if you DID do that, uh-huh, might be your ticket to greatness. 

When I originally made this with just a regular from scratch chocolate cake recipe, it didn't do so well.  A bit like falling apart brownies, no bueno.  So I knew this time I wanted to use a pound cake base.  Well, it turned out lovely, and seriously, if the "triple" doesn't reel you in on the chocolate factor, maybe the sour cream will. 

Here we go!  You want ALL of your ingredients at room temperature, even the sour cream.  Do this by leaving everything on the counter for at least 30 minutes prior to baking!  There are a few ingredients near the end, I will make all ingredients RED!

You will need

1 cup butter
2 cups sugar
6 eggs
1 cup sour cream
3 cups all purpose flour
3 T. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. vanilla extract
1, 3.9 oz. box of instant chocolate pudding
1 1/4 cup milk chocolate chips

Preheat your oven to 325 degrees F, and spray a bundt pan with nonstick cooking spray. 

In the bowl of your mixer, or any large bowl if mixing with an electric mixer, add in your butter  Beat until creamy and smooth, and it has lightened a bit in color.  Add in sugar and continue to beat until sugar and butter are light and fluffy.  Add in your eggs, one at a time, beat it in before adding the next.  Next you will add in your vanilla and mix until fully incorporated.

In another bowl combine, your flour, cocoa powder, baking powder, baking soda, and instant chocolate pudding mix together.  Just give it a quick mix to combine it. 

Now alternately add in some of the flour mixture to your butter and egg mixture, and then add some sour cream.  Alternate until all ingredients are combined and your batter is smooth and creamy. 

Fold in chocolate chips and pour into your bundt pan.  This will fill it nearly to the top.  No worries, it won't rise a ton, and even at that, it won't overflow.  It might make you nervous, but no worries, I got your back on this.  Trust me.

 

Now bake for 90 minutes.  Yes, I said it, 90 minutes.  Start checking at the 70 minute point, and when a toothpick comes out clean it is done.  Remove from the oven and let cool for 10 minutes.

Next you will need

1/2 cup sweetened condensed milk
1/2 cup regular milk of your choice

Mix these together and set aside.  Poke holes in your cake, while still in the pan.  Make them go all the way through just don't go quite all the way through.  Make these wholes all over.  I used a chopstick.  Now SLOWLY pour the milk mixture over the cake.  Go slow or don't call me to clean up the sticky mess!  When you are done, let sit until completely cooled and the milk is completely absorbed.  Run a knife around the inside hole and the outside, and flip out on to a plate.  If I were going to freeze it, this would be the point where I would wrap it tightly in saran wrap, and then foil and place in the freezer, otherwise, move on!

THEN you will need:

1 cup powdered/confectioners/icing sugar
1 1/2 T. milk
1 tsp. vanilla

Combine all ingredients.  Make sure it is a loose enough mixture to drip down the sides of the cake and go for it.  Drizzle it, spoon it, do whatever you feel is necessary to get that icing on that cake!  Garnish with some mini chocolate chips if you like!

Enjoy this rich chocolate goodness!  I have to admit, I still put some whipped cream on top because, well, everything is just better with it. 

ENJOY!

Coffee Cake Cupcakes!

What actually differentiates a cupcake from a muffin?  My answer to that question, is that a cupcake has frosting.  Right?  A muffin can be topped with a crumble, or something of that nature, but, is there icing on a muffin?  There shouldn't be, should there?  I am so confused, I have so many questions and nobody to answer them!  But, what do I always say?  The world is your sandwich my friends, make it how you like it.  And I am doing just that.

Cupcakes for breakfast.  That is how I want MY day to start out.  Coffee cake is one of my favorite things, and for the record, if you eat it without drinking coffee at the same time, weird stuff happens in your lower GI.  Total truth.  Or is it your upper GI?  Is there a middle GI?  If so, it happens there too.  Tea or coffee, don't risk it guys. 

Since this is my birthday MONTH.  I decided I have the right to make as many kinds of cupcakes as I can think of or you request.  I will make hot wing cupcakes if I need to and frankly, I have my own challenge facing me in regards to cupcakes. Spaghetti and Meatballs Cupcakes.  It will happen my friends, oh yes, it WILL happen.  I mean I managed to make a cupcake that is completely meant to be eaten in the morning.  Psshh, I am basically a cupcake goddess now. (in my own mind of course) 

Here is one little, teeny, weeny, minor issue I have with this recipe.  I was heating up some soup for breakfast.  What?  Don't judge.  Anyway I hit the clear button on the micro 2 times and it cleared out the time remaining on my cupcakes! OMG I have no idea how long they took to bake!  Well after whittling it down by use of the radio and how many songs had played, googled said songs for the song length and adding it up, I came up with a pretty close range I think.  I never claimed to be on top of things, I am just resourceful in fixing things.  Probably because I mess up so much!

Heeeeeeeere we go!
1 cup milk
1/2 cup granulated sugar
1/2 cup brown sugar
2 cups flour
4 tsp. baking soda
pinch of salt
2 eggs
4 T. melted butter
1 tsp. vanilla
2 tsp. cinnamon
granulated sugar for topping

Preheat your oven to 350 degrees.  Line cupcake pan with liners, this will make 15-18 regular sized cupcakes.  Toss all of your ingredients into a bowl and mix until just combined. 

Easy or what?  Fill up those cupcake papers, sprinkle the tops with a little sugar and bake for (as we discussed) 15-20 minutes.  Check with a toothpick.  Insert into the middle, if it comes out clean, with no wet batter, it is done!  Let cool completely. 

Next you need the part that makes it a CUPCAKE, in my humble opinion!  The frosting!
5 oz. softened cream cheese
2 T room temperature butter
1/3 cup vanilla coffee creamer (powdered)
1 tsp. vanilla
1 1/2 T milk
pecan halves, or pieces for topping. 

Mix all ingredients by hand or with a hand mixer.  Place into a piping bag or a Ziploc bag and snip off the top and drizzle that way or just frost them.  Place the pecan in the center on the top or sprinkle with pieces.  Or don't do either! 

Enjoy these!!!

Mexican Hot Chocolate Cupcakes

Uh huh, and you thought these were just plain chocolate cupcakes with cute sprinkles.  OH, NOOOO!  These have so much personality!!  Let me tell you why!

I had Mexican hot chocolate a long time ago.  It was SO good, I loved the little spiciness and tiny bit of heat on my tongue after I took a drink.  It just warmed me right up.  I was thinking about it again recently with the weather getting cold, but needed to make some cupcakes for some adults.  I knew only adults would be eating them and I wanted to set off all of their gastro-intestinal alarms so I thought these would be awesome.  Ok, just kidding.  But the chocolate and the spice and the heat just all work and definitely an unexpected flavor combination.  It isn't enough heat to bother most people and you can definitely use the lesser amount or even none at all.  (or more!). 

These really are just a basic nice dark chocolate cupcake with the addition of a few ingredients.  I will warn you the batter will be VERY thin.  You did nothing wrong.  They are so moist when they are done!  I got about 32 cupcakes from this recipe.  Do not fill your liners more than halfway full.  The icing recipe will be exactly enough if you are piping and maybe a bit more if you are just spreading icing on so be generous if you are doing it that way.  If I were making these for people I knew loved the heat I would have but a tiny sprinkle of cayenne on top.  Instead, I used fun little fall sprinkles!  Like I mentioned before, remove the cayenne and cinnamon if you want just a plain super moist delish chocolate cupcake.  But I encourage you go for the gusto!

Cupcakes:
1 3/4 cup flour (all purpose)
1 tbsp. cinnamon
1/8-1/4 tsp. ground red pepper
5 tbsp. unsweetened cocoa powder
1 cup sugar
1 cup brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp. vanilla
1 cup boiling water

Preheat your oven to 350 degrees F.  Combine dry ingredients n a large bowl or in the bowl of your standing mixer.  Add in remaining ingredients except boiling water, mix to combine.  When well combine add in boiling water and mix again, just until the water is incorporated.  This recipe will yield about 28-32 cupcakes.  You could also make in a 9x13 pan.  Cupcakes bake 20-25 minutes.  If you are using a 9x13 bake it for 30-35 minutes!  Let cool and let's make this creamy frosting!

Frosting:
1 cup unsweetened cocoa powder
1/4 tsp. ground red pepper
1 tsp. cinnamon
1/2 cup butter (softened)
1/2 cup light corn syrup
1 tsp. vanilla extract
1/4 tsp. salt
1/4 cup warm water (may need an extra couple of tablespoons especially if piping)
4 cups confectioners sugar

Mix all ingredients until smooth and creamy!  Pipe or spread icing on your cupcakes!

Enjoy these unusually delicious treats!

Gooey S'more Dessert

The name alone gets me all jittery inside.  Who doesn't love a good s'more?  Now you can make it as a dessert, anytime, no need for an open fire, or bugs at your campsite.  This is easy, clean, and best of all you won't smell like a fire when you are done!

This dessert is the marriage of 3 recipes I wanted to try.  Wait, I take that back it was one recipe, but instead of using that recipe, an old newspaper clipping, I tried to reinvent it with old recipes my mom gave me.  It turned out well.  The brownie will seem, or may seem "not done" in the middle, just let it cool.  All will be well.  That gooeyness you think might be hiding in the center, IS and it is SUPPOSED to be! 

Get your oven preheated to 350 degrees F.  Spray a 9x13 cake pan with nonstick cooking spray. 

For the "crust" you will need graham crackers.  You can just lay them out on the bottom.  If you use the whole graham, it will take 6 full ones and few more.  However you do it just lay them so the bottom is covered.  Set aside and let's get to the brownies.

For the BROWNIES you will need:
1 1/2 cup sugar
1/4 lb. butter (aka 1/2 cup)
4 eggs, well beaten
1/2 cup  milk
6 T. unsweetened cocoa powder
1 1/2 cup flour
1 tsp. baking powder

First, make sure your butter is at room temperature.  Cream the butter and sugar together well.  Add eggs and continue to beat well.  When well combined, add the rest of the ingredients.  Beat with a hand mixer or a stand mixer until smooth.  Now carefully dollop or sort of pour this over the graham crackers.  Don't move the crackers, pour it out all over so you have to spread it very little. Bake for 25-35 minutes,  The judgment is yours, the less you keep it in, the more the goo factor goes up, but doe what makes you happy!  The eggs will be plenty cooked so in case that worries you don't let it.  You can let this go 40 minutes and have a more cake like dessert.  When it is done, sit on a cooling rack and let cook while you make the icing.

For the ICING you will need:
Pinch of salt
1/2 tsp. cream of tartar
2 egg whites
1 cup sugar
3 T water

Combine all of the ingredients in the top of a double boiler, or in a bowl that you can use as the top of a double boiler.  Make sure it is well mixed.  Add an inch of water to a pot and let it come to a boil.  Make sure the water doesn't actually touch the bottom of the bowl.  Put bowl on top and begin using ah and mixer to beat it for 3-4 minutes.  Beat constantly!!  When it is done, pour over your brownies and then top with chocolate jimmies or some graham cracker dust or both.   After about 15 minutes you can use a brulee torch to toast it up on top!

Refrigerate for at least 3 hours before serving!

ENJOY!

Homemade Dulche De Leche

Am I the only one who thought dulche de leche was caramel?  I was wrong!  I found this out via Gretchen over at Woodland Bakery last week! ACK!  Who knew?!  Lots of people use caramel in its place, or call it caramel but it technically isn't caramel!  Anyway, I wanted to give this a try because, duh, I had to, that is why!  It looked beyond delicious.  But here is where my scatterbrain tendencies came in.  Umm, what am I going to do with it when I am done?

Good question.  You can put this on ice cream, in coffee, frost brownies or cake with it, I mean, the options are endless.  I might have accidentally dropped a spoonful into my coffee this morning.  (actually it was on the way to my mouth and slipped off into my coffee if I am honest)

Dulche de leche is distinctly different tasting than caramel, to me anyway.  It is not quite as sweet, but just beautiful in texture and flavor.  I can't wait to figure out what I am going to do with this. 

Admittedly it is a bit of a long process to make.  It will take you about an hour from start to finish.  This is one of "those" recipes, where you better get something good up on Pandora, or your Ipod, or somewhere and get your groove on.  Consider it the opportunity to give a one hour in home vocal concert, OR dance show.  The choice is yours.  It isn't complicated, at all, just time consuming.  Thanks Gretchen for educating me and for the recipe!

You will need:
4 cups whole milk
1 cup light brown sugar
1/2 tsp. baking soda
pinch of salt
1 tsp. vanilla extract

Use a large heavy bottomed pot for this.  It will bubble up a lot!!  Bring your milk to a boil, once it is boiling, add brown sugar, baking soda, salt and vanilla.  Using a whisk combine all ingredients.  Reduce to a simmer and let the singing/dancing begin.  You can NOT walk away from this.  You just can't.  I mean you can, but, don't say I didn't tell you so. 

You will need a slotted spoon to skim the foam off the top ever so often.  Make sure to do this!  Whisk every couple of minutes or when it needs it and let continue to simmer until it becomes dark and eventually thickens.  If you don't keep this at an active simmer it will take longer!  Be patient.  I mean REALLY patient.  It will be so worth it.

When it become thick, like maybe a pudding or a bit looser than pudding, strain mixture through a fine mesh strainer to remove any bits that may have cooked on the bottom, then, pour into a bowl and let cool.  Refrigerate, it will continue to thicken the longer it is in there!!

This is when your imagination takes over.  Use it for something amazing!  I know what I am doing with mine!!!

ENJOY!! 

Chocolate Chip Cookie Cake

Hubby strikes again.  And I am SO glad he did!  He was telling me that someone he knows doesn't like cake and wondered what they ate to celebrate their birthday.  My response was, "maybe they have a pie or cookies or another dessert that they love instead".  This made him nuts so he had to come up with something that looked like a cake, but wasn't a cake.  This was his solution and I think it is completely awesome!  This is INCREDIBLY rich, and will easily serve 12-18 people or more.  No joke! 

These ginormous cookies are layered with luscious vanilla buttercream and topped with mini chocolate chips!  You can personalize it on top however you want!  Sprinkles, candies, nuts, you choose!  You can really get creative with this one!!  I hope you get a chance to make this beauty and share with tons of people, OR, freeze some and hoard it all for yourself! HA!

For the Chocolate Chip Cookie Layers, you will need either...
4 rolls of store bought chocolate chip cookie dough
or
double batch of homemade cookie dough

Place each roll into a 8 or 9 inch, round pan that has been sprayed with nonstick cooking spray!  I only have 2 pans so I purchased some foil pans to make quick work of it!   If you are using homemade dough, divide into 4 equal portions  and bake per the recipe directions until the cookie is done.  Obviously you will have to just keep checking, I would guess approx. 20-25 minutes. 

You want it to still be soft inside and remember it will carry over cook when you take it out of the oven.  When they are done, let cool and remove from pans.  While they cool prepare icing.

For the frosting you will need...
2lbs powdered sugar
1 cup softened butter
1 tbsp. vanilla extract
1/4-1/2 cup milk

Add all ingredients to a mixer bowl or large bowl if hand mixing, EXCEPT MILK and begin to mix.  Starting with 1/4 cup milk, add in a bit at a time and continue mixing.  You may need up to 1/2 cup or you may not.  You will know the consistency of frosting you want or need.  If you are using a stand mixer, let it rip using the whisk attachment for about 3 minutes.  I like to get it good and whip-ee!

Now the rest is easy!  Place a cookie on a cake plate, and ice the top with a thin layer of icing, another cookie, more icing, and so on.  When you get all the cookies stacked, ice the outside and top just as you would a cake!  Decorate as you desire, and there you go, a masterpiece!

 



Keep covered for freshness!!  ENJOY!

 

 

 

Tropical Delight Cookies

Welcome April!  Today is April 1st, not sure what do YOU might see this, but probably a couple of days after.  It is a bit chilly but the sun is so bright, who CARES what the reality is, right?  I hope you stay awhile Mr. Sun, you and I haven't spent time together for a long time!

 

So when we get that first warm spring day, it immediately puts me in the mood for summer food, summer treats, or anything that reminds me of warm weather!  I also admittedly realized, the freezer had a bit of "a little a' this and a little o' that" that needed used up.  I had found some things that appeared to be the perfect recipe for something tropical and this was it.  These have a delicate coconut flavor, and then WHAM you bite into pineapple and then WHOOSH there goes a macadamia nut and it feels almost like when you eat a York Peppermint Patty.  All KINDS of awesome things could happen!

Enjoy these easy, eggless cookies, that are a refreshing change from chocolate, although don't get me wrong, there IS no replacement for chocolate!  A summery twist perfect for all occasions!

1 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup coconut milk (divided)
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking soda
2 1/4 cups all purpose flour
1 cup diced dried pineapple
1 cup macadamia nuts, chopped
1 cup coconut (divided)
1 1/2 cup powdered sugar (for glaze)

Preheat your oven to 350 degrees.   Line cookie sheets with silicone mats or parchment, or spray with nonstick cooking spray and set aside.

In your the bowl of your mixer or a large bowl cream together butter and both sugars until creamy.  Add in 1/4 cup coconut milk, vanilla and salt, and baking soda, mix again until combined.  Add in flour and mix just until the flour has been all mixed in.  Scrape down the sides and fold in pineapple, nuts, and 1/2 cup coconut. 

Scoop out on to cookie sheets and bake 9-12 minutes, depending on the size you make.  (should make 3 dozen)

Let cool and then make glaze: Combine remaining 1/4 cup coconut milk, and powdered sugar.  You may need to add a bit more of one ingredient or the other depending on the consistency you like.  When you have drizzled them you can use remaining coconut and sprinkle the tops!  Let stand so glaze hardens and...

ENJOY!

Chunky Monkey Cake

You know "chunky monkey" can only mean 2 things. CHOCOLATE and BANANA.  I know, there are a few other things in the famous ice cream, but for me, just the chocolate and just the banana please.  Combine it into a moist cake and I am goin' down kids.  DOWN!

I wanted this to be bars.  I turned out cake.  I mean, it COULD be classified as bars.  You just should eat it with a fork, BUT, you don't have to.   I think I like it this way.  I know I like it this way or I wouldn't have posted it for you.  (can you tell I am beyond tired?)

Anyway, if you follow me on Facebook or if Facebook actually shows my posts to you, you will see what I did with these last night.  HA!  I packed a container full to send to work with my hubby, only I planted a fake rubbery, looks like it was cut off finger into the container.  These are the things I do that just make me chuckle to myself.  They found it and I got an email back saying, "it's ON like donkey kong".  He will never shake me.  I will always be the better prankster.  Always. 

Here is the recipe, it is easy and quick and boy is it delectable!

1/2 cup butter, softened
2 cups sugar
3 eggs
2 very ripe bananas (if not ripened and mushy, microwave for a couple of minutes to soften)
1 tsp vanilla
pinch of salt
1 tsp baking soda
2 cups whole wheat flour
2 cups milk chocolate chips

Preheat your oven to 350 degrees.  In a large bowl, combine butter, and sugar until mixed completely.  Add eggs, one at a time until completely mixed in.  Now if your bananas are soft, through them right in and if you are using a stand mixer or hand mixer they will just break up on their own.  Even if you are hand mixing you should be fine.  Now toss in the rest of the ingredients, salt, baking soda, flour, vanilla, and then chocolate chips.  Don't over mix!  Pour mixture into a greased 9x13 pan and bake for 25-30 minutes.  When a toothpick comes out clean, it is done!  Let cool completely and then drizzle with icing.  (recipe below)

Icing
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp. milk

Mix together until combined and drizzle over cooled cake.

Your "chunky monkey lovin'" Chefwannabe

Egg Nog Cupcakes

Ahh!  Hello my friends!  Long time, no see!  As many of you know, I have been home in New Jersey for the past 3 weeks.  My father in law became ill very suddenly, and passed away 3 weeks later.  We spent a lot of much needed time with my mother in law, children, granddaughter, brother, and all of our family and friends.  I popped online a few times but, this is my first new post in awhile.  I had a couple extra done so I spread those out while I was away.

Anyway, I am obviously finding it hard to jump right into the Christmas season.  Normally I would have jumped in a month ago, but I think I can pull out some delicious  easy, Christmas cheer for you all!  It might not be as much as normal, but I got home at 7pm on Wed night and spent all day yesterday and so far today, in the kitchen. 

I see that Facebook is having another temper tantrum and while I was blessed to never have the issues other bloggers did with their fan pages, I am having it now.  Hardly anyone is seeing my posts, and very few new fans, as of late.  Please make sure to spread the word about Foodthoughtsofachefwannabe and make sure to follow me here directly, twitter, instagram, Pinterest, or whatever social media you groove on!

That being said, many of you may not have seen my request to discuss, "Egg Nog".  People either love it or hate it, and I am not such a fan myself.  My husband on the other hand, is ridiculously in love.  I wanted to make him a special treat, and in the end, I LOVED them too.  I wanted to make it into a cupcake.  For the record, I just shopped at my first "The Christmas Tree Shoppe" in Jersey, where I bought no less than 15 new cupcake liner designs.  What that means for you is to be expecting some amazing, OVER the top, RIDICULOUSLY amazing cupcakes.  HA! 

The egg nog flavor is light and creamy, and the frosting.......get outta here, it is creamy perfection!  The recipe couldn't be easier, the cake is fluffy and light and the icing is perfection!

I hope you enjoy these, even make them into minis, you won't be sorry, trust me.

For the cupcakes you will need:
1/2 cup butter, softened
1/4 tsp salt
2 tsp baking powder
1 tsp ground or grated nutmeg
1 heaping cup granulated sugar
2 eggs
2 cups all purpose flour
1 cup egg nog

Preheat your oven to 375 degrees F.  In your stand mixer or in a bowl with a hand mixer, add in butter, salt, baking powder, nutmeg and sugar. Cream together until completely combined and add both eggs, ONE at a time! Now add in the flour and egg nog alternately.  Some flour and mix, egg nog and mix, I think you are supposed to end with flour but truth be told, I didn't, and I don't pay attention to that stuff that I am sure means something really important but never seems to make a difference to me.  Get it all combined, just make sure not to over mix.

Line cupcake pans with liners.  This will make 24 cupcakes. Fill evenly and back for 15-18 minutes.  Remove and let cool completely!

Creamy Egg Nog Icing
1/2 cup butter softened
4 ozs. cream cheese, softened
4=5 cups powdered sugar (aka confectioners, or icing)
1/4 cup egg nog
nutmeg for dusting

Combine all ingredients and mix.  If you are using a stand mixer, once the ingredients are combined, whip on high for 2-3 minutes.  If you are using a hand mixer, whip until creamy and smooth. 

Ice cupcakes using a piping bag, or a knife and dust LIGHTLY with nutmeg.

Like I mentioned, make these into minis or one big cake.  I can't see how you could possibly go wrong.  Light fluffy egg noggy cake and creamy egg nog heaven on top!  ENJOY!!

Your "putting the MERRY in Christmas" Chefwannabe

Peanut Butter Wishes and Chocolate Dreams

Hey guys!!  Have you ever gotten in the mood to get in the kitchen and create something amazing?  I mean like, AH-MAZING?  You know it is out of your culinary knowledge and you think your ability but you decide to go for it anyway?  Well that is what I did with this cake.  I wanted to make my husband his dream cake, just because he is, ya know, so DREAMY!! I took to YouTube for some ideas, and found only one cake that I thought to myself would be something I could experiment with.  More the method, than the actual flavors and colors.

My Geo, is a peanut butter and chocolate loving man!  I have been spending so much time away I just wanted make him something special.  I mean after all, food is love, right?  I wanted to make this so far over the top it was almost ridiculous.  There is some explaining to do, so let me get to it.  This is NOT hard, not even a little, but there are some specific things you need to do! 

OH!  Did I mention this cake has a surprise in the middle?!?!

Once again I used a box cake mix, do what you want, but the star of the show for me was not the actual cake.  You will need an angel food cake pan, 9 inch cake pan and an 8 inch cake pan.  (2-9's will work but it make it difficult to work with once you have cut the cake to fit)

For the CAKE you will need:
2 chocolate cake mixes (or a double recipe of your favorite "from scratch" recipe
1, 9 inch round cake pan
1, 8 inch round cake pan
1 angel food cake pan (approx. 9 inches at the base)

Preheat your oven and prepare cake mixes per box directions.   Line cake pans with parchment and spray with non stick spray.  Divide the batter so that about 1/4 goes in each round cake pan and 1/2 goes into the angel food cake pan.  The round layers will go on the top and bottom of the angel food cake and don't need to be the normal thickness.  Once this is done, bake according to the box directions.  A few minutes less for the round cakes and up to 15-20 min longer for the angel food cake because it is obviously thicker.  When they can be poked with a toothpick that comes out clean, they are done.  Let cool COMPLETELY!!

While they are baking, prepare your frosting and filling:

FILLING:
3/4 cup creamy peanut butter
1 cup Reese's Pieces
1-1 1/2 cups mini Reese's Peanut Butter Cups or Regular size cut into quarters.

FROSTING:
2 cups creamy peanut butter
1/2 cup butter (softened)
4 cups confectioners sugar
1 tbsp. vanilla
3-5 tbsp. milk (depends on the consistency you want, may need even more or less)

In a bowl with a hand mixer or in a stand mixer combine 2 cups peanut butter, butter, confectioners sugar, and vanilla.  Beat until smooth.  Begin adding milk until you achieve the desired consistency for your liking.  Beat for 2 minutes on high when you have achieved that consistency and set aside.

When cakes have cooled, on a cake plate or cake board, place your 9 inch cake.  Spread a thin layer of plain peanut butter on top.  Now, add your angel food cake pan layer, largest side down so it is evenly placed on top of the 9 inch layer.  Spread a layer of peanut butter on top. 

Fill the hole with the Reese's pieces and peanut butter cups you have for the filling.  Fill to the top!  Now place the 8 inch cake on top.  (NOTE, if you use a 9 inch cake, it will need trimmed which makes icing a little trickier but not impossible by any means)

Frost the entire cake with your frosting.  Make sure you have enough left to do any decorating with a piping bag that you want to do.

I also poured ganache over the top of my cake for added decoration and interest.  Here is my recipe for Ganache.

Garnish:
Reese's Peanut Butter Cups
Reese's Pieces Candy
Peanut Butter Cream Frosting

Use these as you wish.  Decorate to your hearts content!!  When you cut your cake, it will be like a piñata!  Candy will spill out from the center like this....

Complete joy and love in every bite!!

Your "brownie points for this wife" Chefwannabe

Salted Caramel Apple Cinnamon Rolls Smackdown!

So, one of my readers, Jenn, challenged me to some kinda of smack down.  Here is how it started...

Jenn made my Not Your Mom's Cinnamon Rolls, and loved them but was looking for a substitute for the milk for her child's health issues.  I suggested apple juice.   Hmm, now THAT put an idea in my head and I told her about it.  She said she was considering playing around with that idea as well and we both decided to make our own version!  I am going to share her recipe at the bottom and I already see something I am going to incorporate into MY recipe!  Thanks Jenn, it was fun!!

I have to make hers and she is going to make mine, we will get to that at some point!  As it turns out, we both did nearly the same thing without knowing it!  My husband thought of my twist, so let me thank him for that, because I know he is reading and after all, it was HIS idea! 

These are to die for.  No, I know I say that a lot, I mean DUH, what I am a supposed to say?  My food blows?!  HA!

You will be following my recipe for the above mentioned cinnamon rolls, and we are going to add a twist.  Are you ready?  I am!

For the Cinnamon Roll Dough you will need:
1 pkg dry active yeast
1 tsp sugar
1/4 cup water at 110-115 degrees
3/4 cup milk
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg
1/2 tsp salt
5 tbsp melted butter
1 tsp ground cinnamon
4-4 1/2 cups flour

In a measuring cup place hot water and 1 tsp sugar.  Put a thermometer in it and if it is to hot, wait for it to cool to 110-115 degrees.  I know some people say they always kill the yeast so better to have it to hot and have to wait for it to cool a bit.  I do it like this and just wait for it to get to the temp I want!  When it gets to the correct temperature add in your packet of yeast, give it a tiny stir and remove thermometer.  Let sit 3-4 minutes.  It should get foamy on the top!

 

Now in a bowl or stand mixer  (using your dough hook) add in the egg, milk, melted butter, sugar and salt.  Mix until combined.  Now add in the yeast mixture, flour, cinnamon, and vanilla.  I might have slipped and added extra vanilla too!  I always do, you know that! HA!

 

Now once you get it all combined, by hand or machine, either knead it for 3-4 minutes until smooth, or let it go in the stand mixer the same amount of time, or until smooth. 

 

Turn the dough out into a buttered, or sprayed with non stick cooking spray, or oiled bowl.  Cover tightly with plastic wrap and sit in a warm, draft free place.  Sometimes I turn the oven on to preheat for baking and set the bowl on the stove top.  This could take an hour, or it could take 3 hours.  The warmer the area, the faster it will happen.  It should about double in size!

 

When it is doubled in size, take it out of the bowl unto a floured surface.  Roll the dough out into a rectangle shape.  It should be about...hmmm.....14-16 by about 10-12.  Never thought about it, just always did it!  What comes next is the filling and here is what you will need for that....

 

For the Caramel Apple Filling you will need:

1 1/2 cups brown sugar

1/2 cup VERY soft butter (can melt and use a pastry brush as well)

2 tbsp ground cinnamon

1 can apple pie filling (drain a little bit of the loose liquid off and leave chunks of apple in tact, you want this to have been refrigerated and cold)

 

Spread the butter over the dough, make sure to get it covered everywhere!  Sprinkle brown sugar evenly, then spread the apple pie filling on top, and then the cinnamon. 

 

Get your oven preheated to 350 degrees.

 

Starting at the bottom start rolling the dough, go from the bottom and work your way across so it is eventually all rolled up.  When you get to the end, pinch the seam together.  Now you could get up to about 14-16 out of this, but I get 12.  I like tall, substantial rolls.  So using a serrated knife, gently cut it in half and then go from there.  However many you want out of the roll, make it happen!  If you cut them thinner and get 14-16, make sure to take 5 minutes or so off of your bake time!

 

When they are cut, put them into a generously buttered 9x13 pan.  I fit 12 perfectly.  Get them situated and then cover them with a clean dish towel and let raise again, for approximately  1 hr.  If you have your oven on, and use my trick, it won't take that long. 

 

Bake for 30 minutes.  Remove them from the oven and let cool for 15 minutes.

For the Topping you will need:
1 cup caramel topping
1 recipe of cream cheese icing (can be found in above mentioned cinnamon roll recipe)
Course salt

After rolls have cooled, ice with cream cheese frosting.  Drizzle liberally with caramel topping and give each roll a tiny sprinking of salt on top!  Serve and lose yourself in the decadence!!

Your "my cinnamon roll life will never be the same" Chefwannabe

 

 

Here is Jenn's version!  I love the idea of cooking your own apples, WHICH I considered, but I was concerned they might not soften enough, I don't know, obviously they will when you cook them and then bake them and they are in small chunks.  So maybe I was lazy.  So what?!? ;)

 

These looks DIVINE and I am so glad you were able to change this up to meet dietary needs of you and your son!!  Thanks for inviting me to come up with this recipe with you!!

 

Caramel Praline Apple Sweet Rolls

 

 

Dough:

1 Tbsp yeast

1 cup warmed apple juice (I used Martinellie’s unfiltered apple juice)

2/3 cup granulated sugar

1 tsp vanilla

1 egg plus 2 egg yolks

½ tsp salt

½ cup butter, melted

4 – 4 ½ cups flour

In a microwave safe bowl, warm apple juice to 110⁰. Mix sugar into warmed juice, then add yeast and mix gently. Set juice/ yeast mix aside.

In a large mixing bowl, mix 3 ½ cups flour, salt, eggs, vanilla and melted butter. Once the juice/yeast mix starts to get all foamy on top, add to flour mixture. Stir around until well incorporated. Add more flour, ½ cup at a time until a nice dough forms and starts to clean the sides. Turn out on to a smooth floured surface. Add in flour as need to make the dough not sticky, but don’t add more than needed. Knead dough until it becomes smooth and springy. Place dough in a lightly oiled bowl, cover and let rise for 1 ½ to 2 hours or until doubled in size.

While dough is rising, make the apple filling.

Filling:

5 medium granny smith apples, peeled and rough chopped

6 Tablespoons butter

1 cup granulated sugar

1 ½ tsp cinnamon

½ tsp nutmeg

Good squeeze fresh lemon juice

2-4 Tbs softened butter

1/3 cup brown sugar

1 tsp cinnamon

Place first 6 filling ingredients into a medium saucepan. Cook on medium high, stirring occasionally. Bring to a boil for 2 minutes, and then reduce heat to medium low. Cook for 20 minutes, or until apples are tender, stirring occasionally. Remove from heat. Drain apples, reserving the liquid. Let apples come to room temperature.

Once dough has doubled, dump on to lightly floured smooth surface and roll to approximately 12” X 16” rectangle. The dough should be about 1/2” thick. Gently spread with softened butter. Sprinkle with brown sugar and cinnamon, then evenly spread the cooked apples. Carefully and tightly roll the long part of the dough and pinch the edges closed. Here I kind of smash and smush the dough log around to even it out and make sure it is the same length and thickness all along the roll, you want a nice even log. Then divide the log into the number of rolls you want. I cut 12 rolls, but I made them nice and thick. You could probably get 16+ with smaller rolls. Place all the cut rolls into the pan so the cinnamon/apple mixture is facing upwards. Cover and set aside while preparing the praline sauce.

Praline Sauce:

1 cup reserved apple liquid

1 cup brown sugar

¾ cup butter

1/3 cup heavy cream (I used all natural vanilla coffee creamer)

2 tsp vanilla

Bring first 4 ingredients to a boil, stirring constantly for 1 minute. Remove from heat and add vanilla. (It may splatter) Pour over resting rolls in pan. Recover pan and let rise for 1 hour. Place in preheated 350⁰ oven and cook for 25-30 minutes or until lightly browned.

When rolls are removed from oven to cool, start making the frosting.

Frosting:

4 oz. cream cheese, room temp

2 Tbs butter, room temp

1 tsp vanilla

1 ½ cup powdered sugar

½ cup VERY good vanilla ice cream

Beat cream cheese and butter on medium until smooth and creamy. Add in remaining ingredients and mix until smooth. Once cinnamon rolls have cooled to warm, spread or pipe frosting evenly over them and serve.

 

 

 

 

 

 

 

 

Wedding Cake Bites

Yes, you TO can have wedding cake without having to get dressed up, get a wife, get a husband, pay for an open bar, or an expensive dress!

Everyone (OK most people I know) are wedding cake fanatics.  I asked you all on Facebook what flavor immediately came to your mind when I said, "wedding cake".  You had lots of cool responses for sure!  When I think of wedding cake I think of white cake, with almond flavor.  Pretty old school eh?  But for some reason that is what comes to me first.

I could have easily gotten these flavors with a cake mix.  But instead...........  I did it from SCRATCH!  Love that, dontcha?  I do bake from scratch, sometimes, so be nice!   I wanted the true wedding cake experience in one bite.  So tweaking some flavors, I think I accomplished what in MY mind is a bite of wedding cake heaven, WITHOUT having to buy a gift.  Just sayin'...

I made mini cupcakes, thus, ya know, the "bite" part.  You are welcome to make regular size cupcakes.   This recipe yields approx. 5-6 dozen mini cupcakes.

Wedding Cake:
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
2 eggs
1 1/2 cups sugar
1/2 tsp almond extract
1 1/4 cup milk

Preheat your oven to 350 degrees F.  In a small bowl combine, flour, baking soda, and salt.  Set aside.  In a larger bowl or the bowl of your stand mixer combine, shortening, eggs, sugar, almond extract and milk.  Mix until completely combined.  Add in flour mixture and mix just until flour is incorporated.  Line a mini cupcake pan and fill 3/4 of the way full.  bake 13-15 minutes.  Cool for 10 minutes and remove from pan. 

Almond Wedding Cake Icing:
1 cup shortening
4 cups powdered sugar (confectioners, icing)
1 tsp almond extract
4 tbsp. milk

Combine all ingredients until smooth and creamy!  Ice your cupcakes by piping or spreading on with a knife.  Garnish with sprinkles or colored sugar or leave plain!

I hope you love these as much as we do!  It makes a ton, so be prepared to share!

 

Your "eats wedding cake in pajamas" Chefwannabe

Banana Split Cupcakes

Can you believe I have NEVER, in my life, ordered a "Banana Split"?  Seriously!  Never. 

As a kid, we all got the same thing, a small cone.  Money was tight, and we would fight over any discrepancy so, my dad went ordered us small cones, across the board!  There is a story in my family from before I was born.  Apparently my dad and mom got all the kids an ice cream cone, which happened back then, about one time a summer.  Remember I am the youngest, (aka Perfect 10) of 10 kids!   When the kids in the back seat started arguing about someone having a taller cone, my dad pulled over, grabbed every single ice cream cone, INCLUDING my moms and threw them all out the window.  Not a word was spoken, which for my dad, is worse than ANYTHING.   My mom is still ticked off to this day!! HAHA!  He wouldn't tolerate greediness of any kind, at any age, especially when ice cream was such a rare treat.  Anyway, so even when I was little, it was sort of the same, but by the time I came along I probably got to pick my own flavor!  Secondly, I don't like fruit.  I just couldn't imagine the ruination of perfectly good ice cream and hot fudge sauce, with all that.......FRUIT! 

These cupcakes however, perfection.  A little bit of a dense-ish banana cupcake, pineapple frosting, sprinkles, chocolate and a cherry.  I mean, get outta here.  The pineapple flavor is very subtle.  You can choose to add some crushed pineapple that is VERY well drained or just use the juice. (hubs wants actual pineapple added next time) No matter what, these look like you labored hours in the kitchen and the reality is, they are so quick and easy.  This recipe makes 12 cupcakes and the frosting will perfectly frost all 12!  It is cupcake season, birthdays, school treats, school bake sales, parties, you name it.  These will be a hit no matter WHO you serve them too!

Here we go! Cake recipe first!

Banana Cupcakes
1/2 cup butter
1 cup sugar
1 cup mashed bananas
1 egg
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
1 tsp vanilla

Preheat oven to 350 degrees F.  Mix all ingredients together in a bowl.  Fill 12 liners in a cupcake pan with the mixture.  Bake 13-15 minutes, remove from oven and let cool in the pan.

NOTE: This is a dense cake, amazingly flavorful but a bit dense.  If you want a fluffier cupcake, use a cake mix and banana extract.  I would personally, go with my version :)

Pineapple Frosting
1/2 cup softened butter
3 tbsp. pineapple juice
2 cups powdered sugar
1/4 cup marshmallow fluff
(optional) 1/3 cup crushed pineapple

Mix all ingredients.  I piped mine on but feel free to use a knife or however you frost cupcakes!

Garnishes
Maraschino Cherries (blotted off on paper towels so the juice doesn't run)
Sprinkles of your choice
1/2 cup chocolate chips or melts (melted)

When the cupcakes cool, then frost.  Add sprinkles while icing is still fresh and make sure to top with a cherry at this time!  Let sit in the fridge or on the counter for 1 hour then drizzle with chocolate! 

ENJOY!

Your "no fruit in my splits please" Chefwannabe