How do you raise $1,151 in 2 hours? Sell cupcakes to middle school children! You don’t believe me? You should have been in the cafeteria selling the baked goods then!
I organized a staff bake sale to benefit Pennies for Patients, the charity our school raises money for each spring. I wanted the children to see how the adults of the building could come together, donate baked goods, and raise money for the charity.
In all, over 40 staff members donated goods to the cause! I was so proud and honored by how many staff members baked and brought in goodies! We really came together to raise a lot of money!
I made 56 cupcakes of four varieties and it was not as much work as it sounds! I made one batch of the chocolate cupcakes and 1 + 1/2 a batch of vanilla cupcakes. Then I made one batch of vanilla frosting, dyed it yellow, and one batch of the chocolate frosting. I pipped with a large round tip and added sprinkles. The break down includes: 14 chocolate cake w/ chocolate frosting, 14 chocolate cake w/ vanilla frosting, 14 vanilla cake w/ vanilla frosting, and 14 vanilla cake w/ vanilla frosting.
None of these recipes are new save the chocolate frosting.
Chocolate Cupcakes w/ Vanilla Frosting
adapted from the inside of the Baker’s Chocolate box
Yield – enough to generously frost 28 cupcakes
8 ounces unsweetened chocolate
2 lbs powdered sugar
2 sticks butter
4 ounces cream cheese
4 teaspoons vanilla
~ 2/3 cup milk
- Melt and cool the chocolate using the microwave. Heat in 20 second bursts, stirring in between.
- Beat together the butter and cream cheese, slowly add the powdered sugar.
- Add in the vanilla and the melted chocolate, beating to combine.
- Add enough milk to get the frosting to a pipping consistency
(And yes, I made a huge mess with all the sprinkles!)
Oreo truffles are barely a recipe and require zero cooking skill. They are delicious, sweet, and adorable. They can be dressed up or dressed down depending on the occasion. What always surprises me is how much people loves these. I bake to impress and challenge myself, but what impresses me doesn’t always impress others. Most people like the simplest desserts the best, while I love the ones with 12 steps and are daringly decadent!
These Oreo Truffles were an order request for a co-worker who wanted something for a bridal shower with the colors white & silver, and a theme of “bling.” I hope these little guys lived up to the theme!
Seen many places around the blog-o-sphere!
Yield – 40-48
1 package Oreos
8 ounces cream cheese (I always use 1/3 fat – I like to keep things healthy…)
1 pound candy melts
sprinkles or other decorations of your choice
- Crush Oreos to a fine crumb. The easiest way is in a food processor. I only have a mini one, so I can fit 7 Oreos in at once and I pulse until everything is nice and small. You should not see any distinctive white bits.
- Smoosh (spell check doesn’t like that word, but I don’t know how else to describe the process) the cream cheese into the Oreo crumbs. Just keep smooshing until it is all combined and looks like a stiff dough.
- Using a one tablespoon scoop, scoop the Oreo dough onto parchment paper.
- Roll each scoop into a round shape – I have poor rolling skills, hopefully your truffles will be perfectly round.
- Freeze the truffle until you are ready to dip.
- Make a double boiler by filling a small sauce pan with about an inch of water and then place a clean bowl on top of the sauce pan. The bowl should not touch the water. Heat the water gently, do not let it boil, keep it at a simmer. Add the candy melts or chocolate into the bowl and stir every couple of minutes. I have tried many ways to melt chocolate (or candy melts) and this way is by far the easiest, least messy, and most consistent. Feel free to melt any way you like. If the melted chocolate seems to thick, add a little shortening. I often need to add shortening, this time I did not.
- I leave my bowl on the hot water while dipping. Using toothpicks, dip each truffle into the chocolate and twist to coat. Try and shake off any additional chocolate. Place the truffle on parchment paper.
- After the first dipping hardened, I scooped extra melted candy melts into a baggie and pipped zig-zags over the top. Quickly, I sprinkled silver sprinkles on top of the pipped candy melts. After the candy hardened, I shook off the extra sprinkles and placed in a cute mini cupcake liner.
Whoopie Pies are a fun and delicious alternative to cupcakes and a little bit more special than a cookie. In all honesty, whoopie is a fun word say! It totally reminds of the game show part of Mallrats! Anyway, a whoopie pie is a cake-like cookie with a frosting filling. The most traditional whoopie pie is a chocolate cake with a marshmallow cream filling. I like the cookbook Whoopie Pies because you are provided with a bunch of whoopie recipes and then a bunch of filling recipes, there are suggestions, but it’s fun to mix and match.
I made these for a dinner party at my friend Kristin’s house. She is a pretty sophisicated lady who has spent a lot of time in Italy. My first thought was to make cupcakes, but I wanted to try something different. The flavors of tiramisu came through really well in the filling and the whoopie part was moist and delicious. I went with chocolate chips instead of a plain vanilla whoopie because I always believe tiramisu can use a little bit more chocolate. These whoopies received rave reviews from both the dinner party guests and my co-workers who were able to sample leftovers at work on Saturday!
Using a small cookie scoop is the ideal way to portion out the whoopies. It helps them to stay nice and round and evenly sized. Usually I use a pipping bag for the filling, but I just wasn’t feeling it. I wanted to dip the edges cocoa powder to look like the top of a traditional tiramisu, but then I wanted more chocolate chips, so I did a little of both!
Print the Recipe!
Tiramisu Whoopie Pies
Adapted from Whoopie Pies by Sarah Billingsley & Amy Treadwell, page 50 & 98
Yield – 20 whoopie pies
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons shortening
1/2 cup packed light brown sugar
1/2 cup buttermilk (just use a scant half a cup with a teaspoon of lemon juice)
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup mini chocolate chips
- Line 3 baking sheets with parchment paper and preheat the oven to 350 F.
- Sift together the flour, powder, and salt onto parchment paper.
- Beat together the butter, shortening, and sugars in the bowl of a stand mixer with a paddle attachment on medium speed until light and fluffy. Add in the eggs and buttermilk and beat together.
- Mix the milk, soda, and vinegar together and then add to the batter. Add in the vanilla and beat for 2 minutes on medium so that everything is well combined.
- Use a rubber spatula to mix in the mini chocolate chips.
- Use a 2 tablespoon cookie scoop to portion the batter on the baking sheets. I was able to fit 10-12 whoppies per baking sheet. Leave space for the whoopies to spread slightly. (please ignore the creepy hand shadows)
- Bake for 10 minutes or until the edges just begin to brown.
- Transfer to a cooling rack.
Cream filling & assembly
4 cups powdered sugar
8 ounces mascarpone cheese
4 tablespoons butter, room temperature
1 tablespoon strong coffee
1/2 teaspoon vanilla
1 teaspoon rum
Cocoa powder and chocolate chips for dipping
- Beat the butter and mascorpone cheese together in a stand mixer with a paddle attachment. Add in the powdered sugar 1 cup at a time and beat on low speed until combined and then turn the mixer on high.
- Slowly add the vanilla, coffee, and rum, mix until light and fluffy.
- Match the cooled whoopies with a friend that is most similar in size.
- Spread about 1 1/2-2 tablespoons of filling on one half. Push the filling to the edge.
- Put the whoopies together and then dip & roll in mini chocolate chips of cocoa powder.
The St. Patrick’s Day Season is a wonderful time of the year! There is nothing like a warm drink or a cold beer to get you out of the winter blues and into March Madness, Spring Break, and finally it is summer again. Here are a few recipes to get you into the St. Patrick’s Day spirit!
Irish Car Bomb Brownies
Green Velvet Mini Cupcakes
Irish Car Bomb Cupcakes
Mini Irish Car Bomb Cupcakes
Whiskey Brownie bites with Bailey’s Cream Cheese Frosting
And here is one little extra recipe! I used the extra whiskey-brownie mix from the car bomb brownies and pipped it into 12 mini cupcake liners. The brownie mix filled the liner about half way. I baked the brownie bites for 12-15 minutes until a toothpick inserted came out clean. I mixed some extra cream cheese frosting with a tablespoon of Baileys and pipped on the cool brownies. These were pretty delicious for just using up some extra batter and frosting! When life gives you extras, make something delicious, don’t waste it!
(so many different type of alcohol!)
It’s St. Patrick’s Day! Or at least it will be soon! I made these little guys for a St. Patrick’s Day Parade lunch along with Irish Car Bomb Brownies. I don’t know if I should let you on a a little secret, but red velvet cupcakes are only red because of the red food coloring. Yes, the little but of cocoa gives the cupcakes a slightly reddish hue, but not the red associated with red velvet. This being said, you can create almost any color “velvet” cupcakes or cake you want! I’ve made pink and green so far.
These little guys are cute and delicious, moist and tender, sweet and creamy. Make mini green (or red) velvet cupcakes and you make lots of friends!
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Green Velvet Mini Cupcakes
Yield – 24 mini cupcakes
Adapted from my Red Velvet Cupcakes
3/4 cup + 3 tablespoons cake flour
2 1/4 teaspoons Dutch-processed cocoa, unsweetened
3/8 tea. salt
1/2 cup + 1 tablespoon sugar
1/2 cup + 1 tablespoon vegetable oil
1 egg, room temperature
squirt of green gel food coloring paste (I use Americolor Leaf Green)
3/4 teaspoon vanilla
1/4 cup + 2 tablespoons buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar
- Preheat oven to 350 F.
- Sift together flour, cocoa, and salt onto wax paper.
- In a mixer with a paddle attachment beat together the oil and sugar. Add in the egg and beat well. Add the vanilla and food coloring and mix on medium until everything is well combined.
- Beat in the flour in 3 three batches on low speed alternating with two batches of buttermilk.
- Beat everything on high speed for 5 seconds to combine well.
- In a small measuring cup mix the soda and vinegar together and then add to the batter mixing well.
- Using a small ice cream scoop or a tablespoon, add batter to lined mini cupcake pans.
- Bake for 10 minutes or until a toothpick comes out of a center cupcake cleanly.
- Be careful of baking times, every oven is different and you do not want to over-bake these little guys. Immediately place on a wire rack to cool.
Cream Cheese Frosting
2 unsalted butter, room temperature
4 ounces cream cheese, room temperature
3 cups powdered sugar
1 tea. vanilla
- In a mixer with a paddle attachment beat the butter and cream cheese together until fluffy.
- Add in the powdered sugar ½ cup at a time until well combined and then beat in the vanilla.
- Scoop the frosting into a pipping bag and pipe onto each cupcake with a large, round tip.
- Sprinkle with green sprinkles if desired.
The first Saturday in March is St. Patrick’s Day in Rockaway. It’s always a fun day of parades, Irish food at Grandma’s, a beer tent, and live music. These are pretty much all of my favorite things, and they happen on one awesome day! I offered to bring the dessert and my first inclination was to make Irish Car Bomb Cupcakes, but I have made them quite a few times already. I wanted something different and when I saw this recipe, I was instantly intrigued!
The brownie layer is super fudgy, thick, and moist. There is just enough Guinness flavor. I really think Guinness does wonders for textures in baked goods. The cheesecake layer is creamy and sweet with the wonderful flavor of Baileys. And to top it all off, there are these little shamrocks pipped on top that are dark and fudgy with a rich scent of whiskey!
Pipping the whiskey shamrocks were a little tricky! I poured the mix into a pipping bag and snipped the end. Next time I would probably use a tip to have better control of the batter. As you can see from the picture, my shamrocks are all unique individuals!
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Irish Car Bomb Brownies
Adapted from – Endless Simmer
2 cups flour
3/4 cup unsweetened cocoa – Hershey’s Special Dark
1 teaspoon soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
1 tablespoon vanilla
1/2 cup Guinness
4 tablespoons whiskey
- Preheat the oven to 325 F. Place foil in a 9×13” pan so there is enough foil hanging over the edge to act as handles to pull out the brownies.
- Cream together the butter and sugar until pale yellow in the bowl of a stand mixer with a paddle attachment. Add in the eggs and vanilla, beat to combine.
- Sift together the flour, cocoa, soda, and salt. Add half of dry ingredients into the mixer and mix on low. Add in 1/4 cup of Guinness.
- Remove the bowl from the mixer and mix the rest of the dry ingredients and Guinness by hand.
- Remove one cup of batter and add in the whiskey, pour into a pipping bag and place in the fridge.
- Pour the rest of the batter into the prepared pan and refrigerate for 30 minutes. Bake for 25 minutes until the brownie is set. Let cool on a wire rack.
Cream Cheese Layer + Assembly
12 ounces cream cheese
1/2 cup + 2 tablespoons powdered sugar
1 tablespoon vanilla
1/4 cup Bailey’s Irish Cream
- Add all the ingredients to a bowl and beat until combined.
- Pour the cheesecake mixture over the cooled brownie base.
- Pipe shamrocks about 1/2 inch apart.
- Bake 25-30 or until the cheesecake topping is set.
- Cool on a wire rack, use the foil to lift the brownies out of the pan, and then cut according to the shamrocks.