Cherry Mash Bars

Another good evening to you all!

Tonight, I am sharing what was a staple in our house as kids at the holidays.  Cherry Mash Bars.  Admittedly I was never a HUGE fan of these, my mom loved them and I believe my sister Peg was a lover as well.  These were supposed to be a take from the "Bing" Candy bars we had here.  Did anyone else have Bing Candy Bars? 

These are no bake, simple, quick and add beautiful color and flavor to your cookie trays!  I added some food coloring so my red layer on the bottom was red, not pink.  I like vibrant color, not faded!  You can choose to do this or not, no difference to me, I won't even ever know!  Seriously!

I hope you enjoy the video, and the recipe.  Let me know if you have had these, or if you try them! You are always welcome to post photos on my Instagram or Facebook and tag me!  I love seeing your interpretation of my recipes!

Oh, by the way, I found that cherry chips were SLIGHTLY less easy to find than regular chips.  Don't just assume your grocery store has them!  (like I did)!


1 cup granulated sugar
1/3 cup evaporated milk
2 T butter
1 heaping cup of cherry chips
1 cup mini marshmallows
red food coloring (optional)
1 1/4 cup milk chocolate chips
1/4 cup marshmallows
1 cup peanuts

Line an 8x8 or 9x9 square pan with parchment paper.

In a saucepan, heat the sugar, milk and butter until boiling.  Let boil, stirring constantly for 2 minutes.  Add in cherry chips and marshmallows.  Stir until melted and combined.  Add in red food coloring (optional) and stir. Pour into your lined pan and refrigerate until you are ready for the next step.

In a microwaveable bowl, melt chocolate chips in 30 second increments so you do not burn them.  When melted add in marshmallows and stur until mostly melted.  Stir in peanuts and then spread carefully over the top of your cherry layer.  Smooth out and refrigerate for at least 1 hour until set and cooled.

Cut into squares and serve!

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!

Cinnamon S'more Krispies

Who doesn't love the darn things?  S'mores that is, melty chocolate, sticky marshmallow, and cinnamon cereal?  Hold up.  HOLD up.  Right? 

Cinnamon Toast Crunch is without a doubt my favorite cold cereal.  I don't treat myself often but when I do, don't plan on getting a single solitary crunchy, cinnamon-ee, square of goodness, because they are mine, ALL mine.  We clear?  I have been on this cinnamon and chocolate combo kick lately.  You know, the same way some people think lemon makes everything amazing? Blech.  Or the way some people think nutmeg in white sauce makes it amazing? Double blech.  That is the way I like it.  In your head you are likely thinking, "screw her, cinnamon and chocolate SUCKS".  We are all entitled to our own opinions. As my dad used to say...  Well I am sure you know how the saying goes!

One of my other favorite worldly things is rice crispy treats.  Dear Lord in heaven, what I won't do to get one if I get the urge.  I fear for my own safety.  I definitely fear for the safety of anyone trying to slow my efforts.

So,  I just thought, heck, lets combine it.  Rice crispy treats made out of cinnamon toast crunch AND add chocolate.  Forgetaboutit.

This is very likely not the last rice crispy type of treat you will see here.  I am on a mission to make as many different kinds as possible.  I literally just had another idea.  Be right back need to get it written down.  I almost died when I took a bite of these.  Yes, I took a lot of bites ok, but we aren't TALKING about that. 

Please stop looking at me like that. 

These are easy and just a little change from the beautiful classic we know as rice crispy treats.  Get ready folks, I am about to bring you Cinnamon S'more Krispies!

You will need an 9x9 or 8x8 square pan or the equivalent, of some sort. (statements like this is why I will never be a cookbook writer or real chef)  It's ok, I like "Wannabe" status.  It makes sure people don't expect duck confit, with a raspberry reduction, topped with lightly steamed leaves from the rainforest and garnished with monkey toenails and stuff. 

1/2 cup butter
10 oz. bag of jumbo marshmallows
5-6 cups cinnamon toast crunch cereal or the generic version works perfect as well
1 tsp. vanilla extract
12 oz. package of milk chocolate chips

In a large pot get that butter melted, and toss in those marshmallows.  Stir constantly because let's be real, the ish burns in like 2 seconds if you don't.  And don't even try that whole "OMG I am going to stick my finger in and taste it".  See what happens. 

Anyway when it is all melted, add the vanilla, and then mix in the squares of cinnamon gold.  I go light, closer to the 5 cup side, but I don't dig dry treats, if you want to add closer to 6 you will still be fine.  Press down with a buttered rubber spatula or, butter hands.  As you can see in my photo, I still never get them even side to side, always a thicker spot.  Now, melt your chocolate, 15 seconds at a time in the microwave, until melted and spread on the top.  You can also just sprinkle your chips on top, pop in the micro for 20-30 seconds and they will be melted enough to spread.  Let sit at room temp until the chocolate is set.  You can speed this up by putting them in the fridge for an hour and then take them out and let them sit at room temp or you will need to see a dentist.  Fair warning.

Hope you love them, as much as I do!  In fact comment below and tell me how you feel about cinnamon and chocolate together!

ENJOY!

Caffe Mocha Spoons

Do you know how many times I have made these spoons?  A LOT!  I debated over if I should share them or not, they are so easy and honestly, does one really need directions?  Well, you see which voice won my inner battle, eh?

I love cookie trays, I really do.  I do not like brown cookie trays.  This is all old news, but you know the ones that are all brown cookies, dry looking, mystery crumb stuff that you feel like you shouldn't even eat?  The unidentifiable stuff, the dry, choking hazard stuff, it is just a bummer.

I like adding fun things like this to trays.  Maybe even some marshmallows, or find an old fashioned glass jar, add some cold milk and deliver it ASAP with a bunch of these spoons.  Maybe a bag of popcorn too!  How fun is THAT?

I might have stirred one of these into my Boston Cream Coffee this morning, and it might have been amazing.  I do hope you give them a try.

Oh and for the record, I saw these in a store recently, they had candy sprinkled on top.  I don't know about you but I am not about to have floaties in my drink.  DOWN WITH FLOATIES.  Ewww!

You will need:
20-24 plastic spoons (use real spoons if you want to thrift store for some)
2 cups milk chocolate chips (divided)
3/4 cup instant coffee granules

Melt 1 cup of milk chocolate chips either in a microwave, 30 seconds at a time or in a double boiler setup.  When it is completely melted, stir in the instant coffee granules.  When mixture is all combined, use a butter knife or another spoon and fill the spoons up with the mixture.  Level them off at the top or leave them a little higher, the choice is yours.  Set on a parchment paper lined cookie sheet until all are done.  Refrigerate for 1 hour. 

Now, melt the remaining milk chocolate, and dip each spoon in and give it a full turn, covering the coffee/chocolate mixture.  Let the extra chocolate drip off and place back on parchment.  Let sit until hardened.  (You can place back in the fridge).  When they are set, melt the white chocolate and using a spoon or piping bag, zig zag, polka dot, or curly que your way to completion!

While I did not show it in the photo, if you are using these as gifts, attach a tag that says to stir 6-8 ounces of hot milk.  Let the spoon sit for a few seconds and then stir.   You will enjoy a cup of chocolaty, coffee, warm goodness!

ENJOY!

Homemade Peanut Butter Cups

Let just answer the question you are thinking about.  Yes, they ARE good, and they ARE easy and yes, you have what you need so finish reading and get to it.

Oh wait.  That isn't what you were thinking?  You were thinking you want me to ship?  HA.  

I was needed a break from my fruits and veggie recipes.  I needed chocolate.  We all know how that feels.  It was in a, "don't ask why, just GET ME, some chocolate" kind of way.  I also hit a peanut butter sale last week.  Yes, I do that, I hit a sale and stock up and then realize there were 3 jars in the pantry that got pushed to the back.  As if you can ever have to much peanut butter anyway. 

I wanted to make little ones.  You know, portion control.  I burn more calories putting one in, chewing, reaching for another, chewing again, etc.  If I made big ones, it would be one motion.  Not near as much exercise.  Makes complete sense to me.  Frankly, as long as I can self justify, I am good. ;)

So yea, about those cute little ones.  PAIN IN THE BUTT.  I mean, if you are into tedious, OCD, minuscule kind of work, go for it.  But I would rather accidentally cut my legs shaving then deal with that nonsense.  Do the big ones.  People will want more than one bite anyway, consider it a favor to your eaters! You can do them with the peanut butter all covered or so that you can see the layers.  As you can see I did both, not by choice, but out of sheer torment on those little babies!

Here is what you need.  Seriously, they are easy and kind of fun and are going to be making an appearance this year for Christmas cookie gifts!  This made, um......crap, I didn't count.  OK let me think about how many I ate, err, "sampled", how many I gave away and how many are left.  Be right back..........

Useless, I think it made maybe 30-36 small ones and 12 big ones.   This can easily be halved for a smaller batch.  But they freezer beautifully, so why would you only make half?!

Here is what you need....

36 oz. of chocolate.  (I used milk chocolate chips)
2 T vegetable oil or shortening
1 cup creamy peanut butter
2 T. butter (softened)
1 cup confectioners sugar (icing sugar, powdered sugar)
1 T vanilla extract
cupcake liners, size if your choice kids

In a microwave safe bowl add in your chocolate and shortening/oil.  Microwave 30 seconds at a time and stir,  Don't do it longer, or you will burn your chocolate.  Just trust me.  While it is melting, in a second bowl mix the peanut butter, butter, powdered sugar and vanilla with a hand mixer.  Line your cupcake or mini muffin tins and go to town.  I used a small cookie scooper for the chocolate and another for the peanut butter but you could just use a teaspoon for the peanut butter.  One scoop of chocolate all around, then bang your pan on the counter to level and even things out.  Next, spoon or scoop in the peanut butter, in the center if you want it covered or use the back of a spoon to smooth it totally out for a layered look and then repeat with chocolate on top.  Bang that baby again!  Use the back of a spoon if you need to, to smooth the tops over or get more coverage. 

Refrigerate for 1 hour before serving.  These freeze like a dream and what a great little something sweet when you need it, a Ziploc full in the freezer!!  WOOHOO!

Peanut Butter Eggs

Hi friends.  I hope you seeing this via the FB link provided but I just can't guarantee it.  With that said, please come to the website, it is as easy as clicking JOIN THIS SITE.  Facebook is going down, and fast, and I know you have all seen it and heard it but the reality is that, it is a huge social medium for bloggers, businesses, etc.  So it hits us really hard.  People undoubtedly prefer everything in one place.  You can go to Facebook and get your links to anyone you like, all on one website but you are no longer able to count on that.  Please consider joining me here, and/or via email updates.  There is NO spam, simply notifications 3 times a week of my new posts in your email.  It is so discouraging, but I am grateful for still being able to chat more "real time" on my fan page there.  Remember you can also find me on Pinterest, Instagram, and Twitter.

Disclaimer:  I am NO sculptor so no dogging on my lack of ability to create a proper egg shape, GOT IT? HAHA!

Now for these eggs.  My husband was CONVINCED he could come up with a peanut butter filling that was far closer to the real Reese's peanut butter filling than just a creamy peanut butter.  He wanted the texture and consistency, so on his day off we went at it.  I think we hit it pretty good.  It definitely isn't just creamy peanut butter, and the consistency is fairly nice.  So if you think this is just another peanut butter egg recipe, it is, but it ISN'T! 

Thank you George for your constant inspiration, challenges, love, and support, I never take for granted how blessed I am to have a husband who is in complete support of my life and my life ambitions. 

So, there is only ONE small thing about these eggs.  You need to just free form them, and when you do, put them on parchment and FREEZE them.  Because the filling is a bit of a different texture, they take a bit to freeze well enough to dip.  I would suggest putting them on a fork and then spooning chocolate over the top.  I might even secretly suggest DOUBLE dipping them!  Just make sure you allow a couple of hours for them to set a bit in the freezer before dipping.  No fridge.....FREEZE.

1 cup CREAMY peanut butter
1/2 cup peanuts (chopped FINE)
1/2 cup powdered sugar
1/4 tsp salt
1/2 cup powdered milk

Mix by hand until all ingredients are combined.  And JUST IN CASE you were going to ask if you could just use chunky peanut butter, the answer is yes, but you still need to add the chopped peanuts, trust me.

Form into eggs, however you choose and place on a parchment paper lined baking sheet and FREEZE for at least 2 hours before dipping. 

2-3 cups of milk chocolate chips, your choice.
vegetable oil (optional)

Melt your chips in a bowl, 30 seconds at a time in the microwave.  When melted, if you need it a bit more runny, add a few drops of vegetable oil and stir well.  You can add it until you have the right consistency that you prefer for dipping.

Like I said, this feeling is a WEE bit soft, but will be so worth your efforts, trust me.  I, again, suggest using a fork to dip, so the entire egg is supported if it is flat on one side.  If you formed regular shaped eggs, you will be find!  Place back on parchment and refrigerate for 1 hour to set.  Decorate how you want, keep them smooth, swirl them on top or use colored melts, melted down to decorate.  Maybe even some sprinkles!

Store in the fridge until time to serve!!

ENJOY!!

No Bake Almond Joy Bars

I love that phrase "no bake".  Do you?  Although in the dead of summer I love it more, but it always makes me feel invincible when I tackle something no bake.  It is like fool proof, a child could make it.  I am always thinking to myself, "YES, girl you GOT this".  No bake, baking.  Genius.

I am STILL using up what I overbought for Christmas.  Seriously, ridiculous.  I am not a coconut fan, but my husband is and since he just had surgery I am out to make him smile.   We all know if we feed the tummy, we feed the soul right?   Almond Joy is the candy bar someone who hated me would buy me.  It is the opposite for my husband.  Now almonds, definitely, chocolate, absolutely, coconut, bleh.  People either love it or hate it don't they?  Not many fence riders on the subject of coconut.  I KNEW he was going to love these.  And he did. 

Since it is so easy, let's get with it.  Here is what you will need, not many ingredients at all!

2-3 cups milk chocolate chips (please use dark, semi sweet, whatever kind of chocolate you enjoy)
1 14oz. can of sweetened condensed milk
2 cups sweetened coconut
2 cups whole almonds (roasted or not)

Line an 8x8 or 9x9 square dish with half of your chocolate chips in the microwave.  30 seconds at a time and stir until melted.  Spread into the bottom evenly.  Set aside while you combine the condensed milk, and coconut in a bowl.  Make sure they are completely mixed.  Spread this mixture on top of the chocolate.  Sprinkle your almonds on top (or you can add them to your top chocolate layer. Set in the fridge for 20 minutes.  Now, melt the remaining chocolate and spread it on top.  Refrigerate for at least 3 hours.  Longer or overnight is even better.

See how easy?  I told you!

Your "nono on the coco" Chefwannabe

Chocolate Valentine Candy Cane Hearts

I told you to be looking for mini candy canes on clearance, haven't I?

I know, you knew, this was why.  Didn't you?

There isn't any story here, no history, OR herstory, just adorable treats.  I have seen these floating around the Internet for awhile, but just had to give them a try myself.  I am not a girl who passes up something this easy, ever!

You will need:
Mini Candy Canes (I suppose you could use big ones, CHOCOLATE ones!)
Chocolate Chips, or melts if your choice and color

Make sure to line your pan with foil or parchment, it just is easier because these break so easily!  Lay your candy canes out and using a piping bag or a small spoon, fill them with the chocolate you have melted. 

IF your chocolate needs thinned a bit, add a few drops of vegetable oil to it. 

Let harden and put them in a sweet bag with a ribbon for your valentine!

Your "already has her Valentine" Chefwannabe

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

Mexican Chocolate Macaroons

Please tell me I am not the only one who completely overbought supplies for Christmas baking.  It is like losing touch with reality or something.  So I have been scurrying around, with my leftover ingredients sitting out, just waiting to be blown over with a great idea.  This never happened.  Well it happened for a few other ingredients but not these almonds.  Don't get me wrong I would just eat them plain, and forget I ever wanted to use them for anything else but, I felt like I had to put them to better use than that!

I cam across this Mexican Chocolate Macaroon recipe in some little grocery story publication my mom had sent me.  It was the answer to my prayers.  You know, when in doubt, listen to your parents kind of a deal.  These turned out awesome but, I did change a few things.

You will need whole almonds since you need them for the center.  Or at least you are going to need enough whole almonds to fill the centers of your cookies, the rest will be processed so it won't matter for those. This recipe is supposed to make 3 dozen cookies, but I used a larger scoop and got 18.  I guess it depends on what you are using them for.

You will need:
1 cup milk chocolate chips (divided)
1 3/4 cups almonds (slivered, whole, sliced, etc)
1/3 cup WHOLE almonds
3/4 cup sugar
2 egg whites
1 tsp ground cinnamon
1 tsp vanilla

Preheat your oven to 400 degrees.  Line your cookie sheets with parchment or spray/grease.  Set aside.

Place 3/4 cup chocolate chips into a food processor, process until they are small chunks.  Add 1 3/4 cup almonds and sugar.  Process using the pulse button until the mixture is fine crumbs.  If you don't use pulse, you risk heating your processor to the point of melting the chocolate.   When the mixture is finely ground, add in egg whites, cinnamon and vanilla.  Process until it just come together to form a dough.  The dough will be sticky. 

Scoop your cookies to your desired size, or roll them into balls.  Place about 2 inches apart.  Press one whole almond in the middle of each cookie.  Bake 8-10 minutes.  I did mine twice as big as recommended and they were done at 8 minutes.  Let them cool on the cookie sheets.  When cooled, remove.

Melt remaining chocolate in a small Ziploc bag, and cut the TINIEST bit off the tip.  Drizzle cookies with the chocolate and let sit long enough to let the chocolate set up. 

These ROCK.  If you love almonds, or chocolate, you have met your perfect match.

Your "feeling like I need coffee with these babies" Chefwannabe

Chocolate Covered Potato Chips...

I have been going to do these for SO long.  I mean, really long time.   I finally decided today was the day.  I needed a sweet treat and heck, why not, right?

I considered that this was to easy of a recipe to post.  And then, I realized, some people must have the instructions, they must.  I wonder if I was ever like that?  Give me instructions and you can bet I am straying away from them, ESPECIALLY if they are in writing!  HA!  Youngest child syndrome, it controls my life friends, it CONTROLS my life.

You can use, milk, dark, semi sweet, or white chocolate for me.  In my world, there is nothing besides milk and white, so I used both, one for dipping and one for decorating.  I mean if you groove on dark chocolate or semi-sweet chocolate, go with it.  OMG you could mix peanut butter and milk chocolate............oh.  OH.  OH.

Now the good thing about this "recipe" is that you won't need a whole bag of chips.  There will be plenty to snack on at midnight, in your bed, in the closet, whatever.  Is it wrong that I forgot to tell you how many I got from this batch?  I am goign to say 16-20 depending on how big your chips are.  Speaking of chips, you MUST (in my opinion) use WaVy chips!  They are sturdier and well, that is what I recommend.

Here we go.......

1 bag of milk chocolate chips (or whatever you choose)
1 tsp vegetable oil
1 bag of wavy chips, (I use rrrrrruffles because they have rrrrrridges)
1/4 cup white chocolate chips or candy melts

In a small bowl pour in your chocolate chips, and vegetable oil.  Microwave 30 seconds at a time, stirring each 30 seconds until melted.  You could do this in a double broiler too.  To much hassle for me though.

While it is melting sort out your chips.  You want the unbroken, unscathed, pure perfection potato chips.  Ok well, I want those, you can use whichever ones you want.  Do not use tongs for this, no forks, no toothpicks.  Scrub your hands and then get those fingers in there.  Dip one side, hold on to the wet chocolate and dip the other, it will even out when you lay it down and nobody will know your paws were on it.  Ever.  Work fast and make sure to let it drip the extra chocolate.  Lay onto a foil or parchment lined cookie sheet.  Do this with all of them and refrigerate for 30 minutes. 

Meanwhile, back at the microwave, put your white chocolate chips or candy melts in a  small Ziploc bag.  Microwave 20 seconds at a time until they are melted.  Snip the TINIEST bit off the corner and drizzle those pretzels with ribbons of beautiful white chocolate!!  Any designs you want, I just did a basic ziggy, zaggy, crissy, crossy sort of thingy. 

Refrigerate another 15 minutes and serve.  If you have a cool place to keep these, perfect otherwise leave them in the fridge until you are ready to eat!

Enjoy your treats, trust me, it is delicious!

Your "can you possibly make potato chips LESS healthy" chefwannabe

Black Tie Affair Cupcakes

Happy Monday!  Well actually it is Sunday, but since you will be reading this on Monday we will go with that, OK?  I hadn't planned on putting this up until next week but decided since it was Valentine's Day this week, you might want to make these for your Valentine!

I feel like sometimes, people think food has to be complicated to be good.  I see dishes with a mile long name, and think to myself, "I can't even remember the name unless I am looking right at it".  Food does NOT have to be complicated!  I think when you do simple flavors and do them WELL, they are the best food there is.  You won't find "Roasted Lamb Lips and Root Vegetables drizzled with a beet and plum infused white wine reduction" around here. HA!

I feel like chocolate cake with a sweet, creamy vanilla buttercream is a classic combination.  It is like a tuxedo, elegant, classic and when well fitted is in impeccable fashion.  Now adding some whipped ganache to the center, is just like adding the white gloves and top hat!  So, that being said, I call these my "Black Tie Affair Cupcakes" and I hope you enjoy them!! 

There are a few steps here, but nothing major.  Don't let ganache scare you.  So many people are afraid of it.  It is heaven, CHOCOLATE heaven!  You can do SO much with it too!  So let's get started. 


Double Chocolate Cake (yields approx 25 cupcakes or 2-9inch pans)
2 cups flour
2 cups sugar
3/4 cup cocoa
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup oil
1 cup boiling water
1 cup milk
2 eggs (well beaten)
2 tsp vanilla
1 cup milk chocolate chips (can use semi sweet)

Preheat your oven to 350 degrees.  Line cupcake pan with liners.  Combine all ingredients.  Mix just until combined as to not overwork your flour.  Fill cupcakes and bake 20-22 minutes.  Remove and cool completely. (this is a good time to make your ganache)

 

Ganache

6 ounces milk chocolate chips

1/2 cup heavy cream

1 tbsp butter

 

Place chocolate chips in a heat proof bowl. In a small saucepan heat cream until just before it boils. Pour over chocolate chips, add butter, and let sit 2 minutes. Using a whisk combine cream and chocolate until combined. Refrigerate for 1-2 hours. Put into mixing bowl of your stand mixer with the whisk attachment and whip for 3-4 minutes. You can also use a hand mixer, chip until creamy and light. The color will change to a lighter brown color. Use a piping bag or Ziploc with the corner snipped off to fill the holes!

 

 

Using the end of a wooden spoon or something of a similar size that is round, poke a hole in the middle of each cupcake. Wiggle the spoon to make the hole slightly bigger. See below.

 

 

Using a Ziploc bag or a piping bag, fill each middle with the whipped ganache. 

Until they are all filled like this.....

Vanilla Buttercream
3 sticks of room temperature butter (1 1/2 cups)
2 lbs powdered sugar
2 tbsp vanilla extract
3/4-1 cup heavy cream (depending on consistency you want)

Combine all ingredients in a stand mixer or with a hand mixer. Beat until creamy and fluffy.  Frost cupcakes with a knife, or use a piping bag for a decorative look. 

Now get in the kitchen and make these!!  Sweets for your sweet!!

Your "already has her Valentine picked" Chefwannabe