Tag Archives: chocolate

March 27, 2013 · 5:00 am

Brownie Roll Ups

Brown Roll-ups // Pale Yellow

New York City can be a harsh place.  For example, the city boasts the largest public school system in the country and eighth graders go through an intense application process for high school.  First, motivated and competitive students take courses during seventh grade and summer vacation to get ready for the specialized high school admissions test.  If students score high, they are eligible to attend one of the prestigious high schools in the city.  Students and families tend to place a lot of pressure on attending one of these high schools.  These are great schools with astounding opportunity and academics, but there are plenty of of other schools that will prepare students equally well for life after high school.

Brown Roll-ups // Pale Yellow

While students await their test scores they select other schools to attend.  Keep in mind the high school directory is the size of a large phone book.  Students fill out applications and hope for the best.  Some schools have minimum requirements, some have special programs, and others are mostly lottery based.  Needless to say, this is an intense period of waiting for eighth graders.

Brown Roll-ups // Pale Yellow

In March, high school admittance letters are distributed during school.  Basically students are given a letter telling them where they will be spending the next four years in front of their classmates.  There are students ecstatic about getting into their first choice school, there are students crying because they did not make it into their first choice, and worst of all, their are students who did not make it into any high school and need to go through this process all over again.  Are you stressed yet?

Brown Roll-ups // Pale Yellow

Watching students experience the emotional highs and lows of this defining experience was exhausting.  It broke my heart to see so many of students disappointed and upset.  On the other hand, I was incredibly proud of so many students who watched their hard work and dedication pay off and get into the school of their choice.

Brown Roll-ups // Pale Yellow

We all needed a chocolate pick-me-up.  Big time.  I saw this recipe awhile ago and it sounded fun and delicious, a perfect treat for my students.  Unfortunately the brownie roll ups do not look as fantastic as they taste.  The brownie roll up looked a bit like a turd and the marshmallow filling was oozing out so I decided to cover it in chocolate.  Two batches of seized chocolate later I was ready to give up.  Luckily I persevered and used my last bag of chocolate and smeared it on top.  Still a little turd-y.  Enter pink sprinkles!  They’ll make everything better.

Brown Roll-ups // Pale Yellow

Who cares what something looks like when it tastes this good.  The brownie is rich and moist, yet thin enough to be properly enjoyed.  The marshmallow creme was not meant to be homemade (I forgot to buy some, so I quickly whipped up a batch) but was completely spectacular without any weird ingredients.  All together, this a rich and sweet and wonderful treat guaranteed to perk up (or celebrate) any occasion.

Brown Roll-ups // Pale Yellow

One Year Ago – Snickerdoodles

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Brownie Roll Ups

Adapted from Cookies and Cups

Yield – 16

1 cup semisweet chocolate chips

4 tablespoons unsalted butter

3/8 cup light brown sugar

3/8 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup flour

1/4 teaspoon salt

marshmallow creme

1 bag semisweet chocolate chips

1 teaspoon shortening

Optional – sprinkles

  1. Preheat the oven to 325 F.  Grease an 8 x 8” pan with shortening and then line the bottom with parchment paper.  Leave parchment paper hanging over the side.  Grease the parchment paper.

  2. In a medium saucepan melt the chocolate chips and butter.  Remove from the heat and whisk in the sugars.  Whisk in the eggs one at a time and then the vanilla.

  3. Stir in the flour and salt.

  4. Pour the batter in the pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.

  5. Allow to cool completely.

  6. Cut the brownie into 16 pieces and roll each piece between two sheets of parchment paper until flat.  Trim if you desire a perfectly square shape.

  7. Spread a layer of marshmallow creme on the brownie and use the parchment paper to roll up.

  8. Place all the brownie roll ups on in the freezer while you melt the chocolate.

  9. Melt the chocolate in a double boiler and stir in the shortening.  Spread on the top of each brownie roll up.

  10. Add sprinkles if you’re feeling crazy

Homemade Marshmallow Creme

Adapted from Annie’s Eats

3/8 cup sugar

1/4 cup light corn syrup

1/8 cup water

pinch of salt

1 egg white

1/8 teaspoon cream of tartar

3/4 teaspoon vanilla

  1. Heat the sugar, corn syrup, water, and salt in a medium saucepan until the mixture reaches 240 F on a thermometer.  Stir as needed.

  2. In the bowl of a stand mixer with a whisk attachment, add the egg whites and cream of tartar.  Beat on medium-high speed until you have soft peaks.  Stop the mixer and wait until the sugar mixture is hot enough.

  3. Turn the mixer back on and stream in the sugar syrup on low speed.  Turn the mixer back to high speed and whisk for 6-7 minutes or until the bowl cools.

  4. Add in the vanilla and mix for another 2 minutes.Brown Roll-ups // Pale Yellow

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March 25, 2013 · 5:00 am

Red Velvet Ice Cream

red velvet ice cream // pale yellow

After making the milano cookies I had six left over egg yolks laying around.  Egg yolks can be hard to use up.  I have no problem using leftover egg whites in omelets, but an egg yolk omelet just doesn’t sound right, or healthy.

red velvet ice cream // pale yellow

You know what does sound right?  Ice cream.  It may still be snowing here in New York, but it’s time for some good ice cream, especially ice cream that uses up all those egg yolks.

red velvet ice cream // pale yellow

I’ve had red velvet ice cream at Shake Shack and although this is hard to admit due to my ardent love for Shake Shack, their red velvet ice cream was disappointing.  It tasted more like cream cheese ice cream with some red velvet cake crumbs thrown in.  Not cool Shake Shack, not cool.

red velvet ice cream // pale yellow

This IS red velvet ice cream.  The tangy-ness from the buttermilk shines through and the color is spectacular.  This tastes like red velvet cake.  And I hope you have noticed the cream cheese frosting swirl, because that my friends, takes the cake, literally.  The ice cream is fantastic on its own, but when rich, creamy, stick-to-your-teeth cream cheese is swirled throughout the red velvet ice cream, there is no competition.

red velvet ice cream // pale yellow

Ruth, Andrea, and I have all been eating the ice cream spoonful by spoonful from the freezer.  We are completely savoring every bite and we want to make it last for as long as possible.  Besides the mint ice cream with brownies and chocolate, this is the best ice cream I’ve made.  The mint ice cream only wins because of my partiality to mint & chocolate.  If you have an ice cream maker, do yourself a favor and whip up a batch of this ice cream!

red velvet ice cream // pale yellow

One Year Ago - Bellini Cupcakes

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Red Velvet Ice Cream

Adapted from Annie’s Eats

Yield – 1 quart

1 1/2 cups heavy cream

3/4 cup + 3 tablespoons sugar

1 1/2 tablespoons dark cocoa powder

6 large egg yolks

1 1/4 cup buttermilk (I used 2% milk with the juice of 1/2 a lemon to equal 1 1/4 cups with no problem)

generous squirt of red gel food coloring

1 teaspoon vanilla

2 tablespoons cake batter vodka

4 ounces cold cream cheese

2 1/2 tablespoons unsalted butter, room temperature

1 1/4 cups powdered sugar

1 tablespoon vanilla

2 tablespoons heavy cream

  1. Place the bowl of your ice cream maker in the freezer the night before.

  2. Stir together 1 1/2 cups heavy cream, 3/4 cup sugar, and cocoa powder in a medium saucepan and heat until the sugar is completely dissolved.

  3. Meanwhile whisk together the egg yolks and 3 tablespoons of sugar until pale yellow in a separate bowl.

  4. While whisking the eggs, drizzle in the hot cream.  Pour the whole mixture back into the saucepan and heat until everything thickens.

  5. Pour the mixture through a fine sieve into a clean bowl and whisk in the buttermilk, food coloring, vanilla, and vodka.

  6. Refrigerate until cool or overnight.

  7. Pour the mixture into your ice cream maker and churn according to your manufacturer’s directions.  While the ice cream is churning, make the cream cheese swirl.

  8. In a small food processor cream together the cream cheese and butter until smooth and well combined.

  9. Add in the powdered sugar, vanilla, and cream and mix until smooth.

  10. Place the cream cheese into a piping bag for easier swirling.

  11. Once the ice cream is churned, place half of it in your container.  Pipe zigzags of cream cheese and swirl slightly with a knife.  Repeat with the rest of the ice cream.

  12. Let freeze for several hours to reach desired hardness.red velvet ice cream // pale yellow

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March 22, 2013 · 5:00 am

Mint Chocolate Milanos

mint chocolate milanos // pale yellow

My spacial reasoning skills are not strong, not strong at all.  These cookies appear in about four different sizes, yet when I was piping them out, they all seemed “close enough.”  I keep a ruler (a clean, only used for baking ruler) in the kitchen to help with accuracy in baking.  I’m not saying these cookies need a ruler, but it would have helped me judge size a whole lot better.

mint chocolate milanos // pale yellow

I was in the mood to make some cookies because I wanted to bake something simple.  Homemade milanos are not the simplest of cookies, but they are extremely tasty.  Sandwich cookies always make me feel a little guilty, two cookies for the price of one PLUS a filling – bonus!  But hey, it’s okay.

mint chocolate milanos // pale yellow

I gave these cookies to Nicole because she had been out of work for a week due to an injury.  Usually we eat lunch together on Mondays and Thursdays, and I’ve missed her.  She enjoyed the cookies tremendously and I hope the cookies help her heal faster.  I enjoyed the cookies tremendously too.

mint chocolate milanos // pale yellow

A little secret – I had only a few cookies left to share because I ate so many, whoops, sometimes that happens.  It’s a good cookie.  This cookie has plenty of cooling mint flavor and a lovely chew.  I love the little bit of chocolate in the middle, it’s still nice and soft.  The cookie is not crispy like store-bought milanos, but chewy.  It’s a good thing!

mint chocolate milanos // pale yellow

One Year Ago – Chocolate Chip Cookie Dough Balls

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Chocolate Mint Milano Cookies

adapted from Sacramento Street

Yield – 24 cookies of varying sizes…

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

2 1/2 cups powdered sugar

6 egg whites

2 1/2 tablespoons vanilla

1/2 tablespoon peppermint extract

1 1/2 cups cups flour

1/2 cup heavy cream

8 ounces semisweet chocolate chips

1/2 tablespoon peppermint extract

  1. Preheat the oven to 350 F.  Line 3 cookie sheets with parchment paper.

  2. Beat together the butter and sugar in the bowl of a stand mixer with a paddle attachment on low speed.  Beat until just combined and then turn to high speed and beat until light and fluffy.

  3. On medium speed beat in the egg whites one at a time.  Scrape the bowl as needed.

  4. Beat in the vanilla and peppermint extracts until everything is well combined.

  5. Mix in the flour until just combined.

  6. Use a piping bag to pipe small ovals on the parchment paper at least 2 inches apart, the dough spreads a lot, so leave space.  The smaller the better, think about 1 inch long and 1/2 inch wide.

  7. Bake for 10 minutes or until the edges are golden brown.

  8. Cool on the baking sheet and then match pairs by size.  Set aside to fill.

  9. To make the chocolate filling, first scald the cream in a small sauce pan.  Pour over the chocolate chips and allow to sit for 1 minutes.

  10. Stir until all the chocolate is melted and then stir in the extract.  Let sit for 10-15 minutes to firm up.

  11. Use a spatula to spread a layer of chocolate on the bottom of one of the cookie pairs.  Match the bottoms together and allow to harden.mint chocolate milanos // pale yellow

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March 18, 2013 · 5:00 am

Whiskey Cupcakes

whiskey cupcakes // pale yellow

St. Patrick’s Day is over, but you might need some hair-of-the-dog.  It’s ok, no judgement here.  After telling you all about my college escapades Friday, it’s safe to assume I’ve had more than my fair share of rough mornings.

escapades

Do you ever have those days when you wake up and you’re lying in bed trying to motivate yourself to leave said bed, and you think to yourself, “nope, I’m not going to get anything accomplished today.”  Today was definitely one of those days.  No running, no baking, no lesson planning – nothing.

whiskey cupcakes // pale yellow

However, in the spirit of doing nothing, I decided it was time to reassess my clothing collection.  In just under four hours I tried on every article of clothing I owned, neatly hung up/folded the items I was keeping, and sorted the rest into donate, consignment, and cleaners bags.  There are 5 bags of clothes I’m not longer keeping.  Where did all the dresses come from???

whiskey cupcakes // pale yellow

Plus I did two loads of laundry.  Nothing important was accomplished and nothing I needed to finish for tomorrow was completed, but my closet looks awesome.  I have so much space now and so many empty hangers…

whiskey cupcakes // pale yellow

Anyway, this day of doing “nothing” started by eating one of the leftover cupcakes.  Nothing says productivity like a cupcake for breakfast.  I wish you could have seen how happy my face was while eating this cupcakes.  I was elated.  The cupcake looks straight forward and simple; just a chocolate cake with a whipped cream frosting; however, the butter-whiskey sauce transforms the cupcake into something spectacular.

whiskey cupcakes // pale yellow

This is a cupcakes that is all about the cake – take a backseat frosting – it’s not about you today.  The cake  is soft and tender and super moist.  There is a bit of stickiness from the glaze, but it allows the cupcake to stay fresh for days.  A swirl of whipped cream lovingly compliments the whiskey-scented cakes.  Good thing this recipe makes so many cupcakes, people were gobbling these cupcakes up, there were many noises of approval!

whiskey cupcakes // pale yellow

One Year Ago: Tiramisu Whoopie Pies

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Whiskey Cupcakes
Adapted from Sprinkle Bakes
Yield – 30 cupcakes

1 1/2 cups strongly brewed coffee
1/4 cup + 3 tablespoons Irish whiskey, Jameson of course
1 cup (2 sticks) unsalted butter
1/2 teaspoon cinnamon
1 cup dark cocoa powder
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt

  1. Preheat the oven to 325 F.  Brew your coffee.
  2. Add the coffee, whiskey, butter, cinnamon, cocoa powder in a medium saucepan and heat until the butter is melted.  Whisk together.  Remove from the heat and whisk in the sugar.  Allow to cool slightly by placing in a large bowl.
  3. Whisk together the eggs and vanilla in a small bowl and then whisk into the chocolate mixture.
  4. Sift together the flour, baking soda, and salt onto parchment paper.
  5. Add the flour mixture and stir until just combined.  Use a standard size ice cream scoop to portion the batter into lined cupcake tins.
  6. Bake for 15-18 minutes or until a toothpick inserted inside comes out clean.

Whiskey-butter sauce
1/4 cup whiskey
3/4 cup sugar
1/4 cup (4 tablespoons) butter
1/4 cup water

  1. Begin making the sauce after you put the cupcakes in the oven.
  2. Combine all the ingredients into a small saucepan and cook over medium heat until all the sugar has been dissolved.  Remove from the heat
  3. Place the cupcakes on a wire rack and poke holes in the top with a toothpick.  Allow the cupcakes to cool for 10 minutes.
  4. Brush the whiskey-butter sauce evenly over each cupcake with a pastry brush.  Repeat until all the sauce is used up.  Allow to cool completely.

Whipped Cream
1 pint (2 cups) heavy whipping cream, ice cold
1/4 cup powdered sugar
1 teaspoon vanilla
sprinkles

  1. Whip the heavy cream in the bowl of a stand mixer with a whisk attachment.  Once you have reached soft peaks add the sugar and vanilla.
  2. Beat until you have stiff peaks but don’t over beat!
  3. Add to a piping bag with a star attachment and pipe a swirl on top of each cupcake.
  4. Add sprinkles if desired.
  5. Store in the fridge.whiskey cupcakes // pale yellow

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March 15, 2013 · 5:00 am

Bailey’s Glazed Chocolate Doughnuts

baileys glazed chocolate doughnuts // pale yellow

This Sunday, start your St. Patrick’s Day off right; it’s time for an Irish breakfast.  Traditional Irish breakfast?  No.  Awesome Irish-themed breakfast?  Yes!

baileys glazed chocolate doughnuts // pale yellow

There was a time, not so very long ago, when I was in college I was up at the crack of dawn to get a real Irish breakfast on St. Patrick’s Day.  We went to a local Irish establishment, that was quite packed at 7 A.M., and enjoyed Magner’s Irish Cider and an assortment of other goodies.  Being the dedicated student I was, I went back to school and attended my various classes for the day.  For my last class, in all my college-senior-21-year-old craziness, a friend and I poured spiced rum in our (non-alcoholic) cider and drank during class!  I know, I was a wild one.  That night we went to another local establishment and had enough green beer to last a lifetime.

baileys glazed chocolate doughnuts // pale yellow

Fast forward seven years and no joke, this is the conversation I had at happy hour last Friday:

co-worker: We’re trying to plan something for next Saturday to celebrate St. Patrick’s Day in the city because that’s when the parade is happening.

me: I’m in, but I don’t want go anywhere with amateurs, or 23-year-olds, or green beer.  I want to go somewhere with grown-ups.

baileys glazed chocolate doughnuts // pale yellow

Who am I?  When did this happen?  How can the lady putting booze and sprinkles on her breakfast want to hang out with grown-ups?  It’s all a conundrum.  Being in my 20′s is weird, sometimes I can behave like an adolescent and other times like a geriatric, sometimes I do both at once.

baileys glazed chocolate doughnuts // pale yellow

If you haven’t bought yourself a doughnut pan, go do it now; the mini doughnuts are almost too cute to handle.  Honestly, these doughnuts really taste like a cupcake, but it’s perfectly acceptable for breakfast consumption as long as you call it a doughnut and bake them in a doughnut pan.  The glaze was a stroke of genius and the Bailey’s shines on top.  You know you’re eating a boozy doughnut for breakfast and you’re going to love every minute of it.  You have two days until St. Patrick’s Day, make these doughnuts happen, for real.

baileys glazed chocolate doughnuts // pale yellow

One Year Ago: Green Velvet Mini Cupcakes

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Bailey’s Glazed Chocolate Doughnuts
Adapted from Sugarcrafter
Yield – 12 mini doughnuts

1 cup flour
1/4 cup dark cocoa powder
1/4 teaspoon Kosher salt
1/2 teaspoon baking soda
1/2 cup vanilla coconut milk
1/4 sugar
1/3 cup dark brown sugar, packed
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla

Glaze
1 1/2 cups powdered sugar
1 ounce Bailey’s Irish Cream (1 little bottle)
Sprinkles

  1. Preheat the oven to 325 F and spray a mini doughnut pan with cooking spray.  Set aside.
  2. Whisk together the flour, cocoa, salt and soda in a small bowl.
  3. In a larger bowl whisk together the milk, sugar, brown sugar, oil, egg, and vanilla.  Fold in the dry ingredients until just combined.
  4. Add the batter to a piping bag and pipe evenly into the doughnut pan.
  5. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  6. Bang the pan so all the doughnuts fall out and let cool on a wire rack.
  7. Make the glaze by whisking together the powdered sugar and Bailey’s until smooth.  Dip the top of each cooled doughnut in the glaze and place on a wire rack over a baking sheet to catch the drips.
  8. Sprinkle with sprinkles.baileys glazed chocolate doughnuts // pale yellow

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March 8, 2013 · 5:00 am

Vegan Vanilla Cupcakes

vegan vanilla cupcakes // pale yellow

Are you tired of vegan cupcakes yet?  This is the last vegan recipe for awhile, I promise.  If you thought the vegan chocolate cupcakes were good, these are better.  For real.

vegan vanilla cupcakes // pale yellow

The melted coconut oil adds the richness cupcakes need and completely replaces the butter.  These cupcakes are soft and tender and incredibly moist.  The lovely, light vanilla cupcake is paired with a decadent and chocolate frosting, the same frosting used on the chocolate vegan cupcakes.

vegan vanilla cupcakes // pale yellow

As you can properly tell, I’ve been in a bit of a blogging rut lately.  There definitely needs to be a pause on the drunk blog posts, sorry Andrea.  I don’t want to blame everything on being vegan, but my creativity was a bit squashed.  Work has continued to be overwhelming as new curricula is being written and taught.  I look forward to some future baking prospects and a renewal of blogging energy.

vegan vanilla cupcakes // pale yellow

In the future, most recipes will contain my favorite ingredient: butter!  Lots and lots of butter.  It’s unbelievable how much of a difference one ingredient can make in not only flavor, but in texture as well.  Butter really is God’s Gold!

vegan vanilla cupcakes // pale yellow

One Year Ago: Coffee Marshmallows

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Vegan Chocolate Cupcakes
Adapted from All Recipes
Yield – 24 mini cupcakes

1/2 tablespoon apple cider vinegar
3/4 cup almond milk
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil, warmed until melted
3/4 teaspoon vanilla

  1. Preheat the oven to 350 F.
  2. Add the apple cider to the almond milk to curdle the milk.  Let sit for about 5 minutes.
  3. Whisk together the flour, sugar, powder, soda, and salt in a large bowl.
  4. Whisk the melted coconut oil and vanilla into the almond milk/vinegar mixture.  Stir the wet into the dry until just combined.
  5. Use a small scoop to portion the batter into lined mini muffin tins.
  6. Bake for 12-15 minutes or until a toothpick inserted inside comes out clean.
  7. Cool completely on a wire rack before frosting.

Avocado Chocolate Frosting
Adapted from Love & Lemon

2 ripe avocados
1/4 cup cocoa powder, special dark
1 teaspoon vanilla
pinch of salt
2 cups powdered sugar
1/4 cup coconut milk
Almonds for garnish

  1. Add the avocados, cocoa, vanilla, and salt to the bowl of a stand mixer with a paddle attachment.  Beat on medium to mash the avocado.
  2. On low speed add in the powdered sugar 1/2 cup at a time and beat until well blended.  Beat in the milk until it is spreading consistency.
  3. Add to a piping bag and pipe a star on top.  Garnish with a whole almond if desired.  I did this because of food allergies.  Since there is almond milk inside, I wanted it to be apparent that there were nuts.vegan vanilla cupcakes // pale yellow

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March 6, 2013 · 5:00 am

Red Velvet Poke Cake

red velvet poke cake // pale yellow

This cake was the first non-vegan thing I ate.  I secretly sat on the counter top scraping the bits and pieces out of the pan as I cut a perfect slice to photograph.  I had a guilty smile on my face the whole time, I just couldn’t help myself; cream cheese, butter, eggs, it was too much for my vegan belly to reject.  I wanted butter so bad.

red velvet poke cake // pale yellow

I made this cake in honor of Chelsea’s 29th birthday, hence the rainbow sprinkles.  Chelsea is all things bright, loud, and colorful, and I wanted this cake to be a reflection of her.  She also happens to love red velvet so I knew she would enjoy this cake.  Conveniently, she was in town for the week staying with us.  I’m thankful we were able to celebrate a birthday with a good friend who now lives far away.

red velvet poke cake // pale yellow

For the past five years Ruth, Stacey, and I have all celebrated the same birthdays within a year.  Stacey’s birthday is in January so it always signaled the start of a new round of birthdays and a new number candle to buy.  With Stacey living far away, we did not have a chance to buy the “9″ candle yet.  Luckily, Ruth was able to stretch her muscles and grab a new candle on the way home.

red velvet poke cake // pale yellow

This is a rich cake, and how can it not be?  When a caked is baked and then doused in sweetened condensed milk, you just know it’s going to be amazing.  The cake is dense and the milk keeps everything nice and moist.  According to Ruth on a Monday after a long day of work, “the corner is even more moist than it was a few days ago.”   And the frosting, oh my the frosting.  So sweet and creamy, and everything a former vegan needed.  This is some real good frosting.

red velvet poke cake // pale yellow

In conclusion, if you would like an easy, delightful cake to make for a large crowd this is the cake for you.  The flavors are simple and pleasing, sweet and rich.  You can decorate the top with whatever sort of sprinkle to fit any occasion.  Make this cake, you’ll be happy, and so will your friends.

red velvet poke cake // pale yellow

One Year Ago: My Favorite Brownie Recipe

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Red Velvet Poke Cake
Adapted from Brown Eyed Baker
Yield – 9×13” cake (15-20 servings)

8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
5 tablespoons unsweetened cocoa powder
big squirt red gel food coloring
3 tablespoons water
1 tablespoon vanilla
1 cup buttermilk
2 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1 14-ounce can sweetened condensed milk

  1. Preheat the to 350 F and grease and flour a 9 x 13” pan.
  2. Cream the butter and sugar together until pale yellow for about 3 minutes on medium-high speed.  Add in the eggs one at a time and beat on high speed.  Scrape the bowl as needed.
  3. In a small bowl mix together the cocoa, water, and vanilla.  Add the paste to the egg mixture and beat in until well incorporated.
  4. Reduce the speed to low and pour in half the buttermilk and then half the flour.  Repeat with the second half of buttermilk and flour.  Mix for 1 minute until smooth.  Scrape the bowl as needed.
  5. Add in the salt, baking soda, and vinegar.  Beat together for 2 minutes on high.
  6. Spread the batter in the prepared pan and bake for 25-30 minutes or until a knife inserted comes out clean.
  7. Use the handle of a wooden spoon to poke holes all over and then slowly pour the sweentened condensed milk over the top.
  8. Allow to cool completely before frosting.

Frosting
8 tablespoons (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 1/2 cups powdered sugar
2 tablespoons vanilla
colored sprinkles

  1. Cream the butter and cream cheese in the bowl of a stand mixer with a whisk for for about 5 minutes.
  2. Add in the powdered sugar slowly and beat on high to mix thoroughly.  Scrape the bowl as needed and then mix in the vanilla.
  3. Spread evenly on the cooled cake.
  4. To make a rainbow with sprinkles use foil to expose one strip of frosting at a time and the n sprinkle generously with sprinkles.  Repeat as desired.red velvet poke cake // pale yellow

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March 4, 2013 · 5:00 am

Vegan Chocolate Cupcakes

chocolate vegan cupcakes // pale yellow

Here are some vegan cupcakes done right.  The cupcake is moist and tender, while the frosting is rich and creamy. To be honest, they taste slightly different than a regular cupcake, but not in a bad way.  It’s sort of like gluten free baking; the taste is slightly different from the original, but only because you know what the original tastes like.  If you exclusively ate vegan, I doubt you would notice the difference.

chocolate vegan cupcakes // pale yellow

I was nervous about presenting another vegan cupcake to friends, but these received great reviews from vegans and non-vegans alike!  I met my friend Michelle for brunch at a vegan friendly restaurant after making these cupcakes and brought her a few cupcakes.  She really enjoyed and shared a cupcake with the waiter.  Not only did the waiter rave about the cupcakes, he gave us free vegan cookies as a thank you.

chocolate vegan cupcakes // pale yellow

At work the next day I passed out these cupcakes to redeem myself.  I’ve been redeemed.  My baking self esteem had taken a little hit, but I’m back, whether baking vegan or regular!

chocolate vegan cupcakes // pale yellow

One Year Ago: Homemade Tagalongs

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Vegan Chocolate Cupcakes
Adapted from All Recipes
Yield – 36 mini cupcakes

3/4 cup flour
1/2 cup sugar
1/8 cup unsweetened cocoa powder, special dark
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon instant espresso powder
5 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon balsamic vinegar
1/2 cup water

  1. Preheat the oven to 350 F.
  2. Whisk together the flour, sugar, cocoa, soda, salt, and espresso powder in a medium bowl.  Mix in the oil, vanilla, vinegar, and water.  Mix together until well combined.
  3. Use a small scoop to portion the batter into lined mini cupcake tins.
  4. Bake for 12-15 minutes or until a toothpick inserted insides comes out clean.
  5. Let cool completely on a wire rack before frosting.

Avocado Chocolate Frosting
Adapted from Love & Lemon

2 ripe avocados
1/4 cup cocoa powder, special dark
1 teaspoon vanilla
pinch of salt
2 cups powdered sugar
1/4 cup coconut milk
Shredded coconut for garnish

  1. Add the avocados, cocoa, vanilla, and salt to the bowl of a stand mixer with a paddle attachment.  Beat on medium to mash the avocado.
  2. On low speed add in the powdered sugar 1/2 cup at a time and beat until well blended.  Beat in the milk until it is spreading consistency.
  3. Add to a piping bag and pipe a star on top.  Garnish with shredded coconut if desired.chocolate vegan cupcakes // pale yellow

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March 1, 2013 · 9:00 pm

Banana Bourbon Cupcakes

banana bourbon cupcakes // pale yellow

This is a recipe I really wanted to try.  As everyone knows, I’m in love with bourbon right now and the idea of a spiced banana cupcake with a bourbon buttercream and chocolate-bourbon drizzle sounds spectacular.  Unfortunately, I made these cupcakes towards the end of February, my vegan month, and was unable to taste any portion of the cupcakes.  However, there might be a cupcake in the freezer I’m saving for March, I hope it thaws well…

banana bourbon cupcakes // pale yellow

Jackie should really win an award for wife of the year.  For their first anniversary she ordered bacon cupcakes to give to her husband as a gift and for his birthday she ordered these cupcakes.  This woman knows the way to her man’s heart.

banana bourbon cupcakes // pale yellow

For those of you that are subscribers I’m sorry the mess up this morning.  I started the post but never finished because of a couple late nights and parent teacher conferences.  This morning in the post-parent teacher conference hang-over I jumped on the computer to take down the post.  Sometimes work really gets in the way of blogging.

banana bourbon cupcakes // pale yellow

So now on a lazy Friday night I have lots of time to write a complete post.  According to Ruth, my official taste-tester, these cupcakes were moist and flavorful.  The frosting was sweet and bourbon-y.  The bourbon-chocolate drizzle was a lovely accompaniment the sweet bourbon goodness.

banana bourbon cupcakes // pale yellow

Now that it’s March 1st, and I’m easing my way back to dairy, butter, eggs, and meat, I had a little taste of left over frosting; it’s sweet, really sweet.  The powdered sugar really comes through and the bourbon is present in a lovely way.  This is a bourbon cupcake my friends, and I can’t wait to make more.

banana bourbon cupcakes // pale yellow

One Year Ago: Bacon Wrapped Dates Stuffed with Blue Cheese

Print the Recipe!

banana bourbon cupcakes // pale yellow

Banana Bourbon Cupcakes
Adapted from How Sweet It Is
Yield – 14 cupcakes

Banana Spice Cupcakes
1 1/3 cups flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg
3/4 cup loosely packed brown sugar
1 teaspoon vanilla
1 1/4 cup mashed bananas (about 3 large)
1/4 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1/3 cup coconut milk
1 cup bittersweet chocolate chips

  1. Preheat the oven to 350 F.
  2. Sift together the flour, salt, baking soda, cinnamon, and nutmeg onto parchment paper and set aside
  3. In a large bowl beat the egg and whisk in the brown sugar until smooth.  Whisk in the vanilla, sour cream, and melted butter until well combined.  Scrape the bowl as needed.
  4. Stir in the the dry ingredients and then add the mashed bananas.
  5. Stir in the milk and chocolate chips and mix until well combined.
  6. Use a standard ice cream scoop to portion the batter into lined cupcake tins.  Bake for 15-18 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Bourbon Buttercream
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons bourbon (I used 3)

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter until pale yellow.  Turn the mixer on low and gradually add the powdered sugar until it is fully incorporated.
  2. Add in the vanilla and bourbon on low speed and then switch to a high speed for 3-4 minutes or until the frosting is super fluffy.  Add more bourbon for a looser frosting if desired.
  3. Add the frosting to a piping bag with a round tip.

Bourbon Chocolate Ganache & Assembly
4 ounces bittersweet chocolate chips
4 tablespoons heavy cream
1 tablespoon bourbon

  1. Heat the heavy cream until it is simmering and then pour over the chocolate; stir until all the chocolate is melted.
  2. Stir in the bourbon until smooth.  Allow the ganache to cool slightly.
  3. Smear a nice dollop of bourbon ganache on top of each cupcake and then pipe a blob on top.
  4. Drizzle with the remaining ganache.banana bourbon cupcakes // pale yellow

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February 27, 2013 · 5:00 am

Vegan Mounds Cookies

vegan mounds cookies // pale yellow

I seriously considered not posting these cookies because they are kind of ugly, like really ugly.  The cookie part spread a lot and the chocolate looks a little weird, but then I ate twelve, and thought, “Hey, these are quite tasty, perhaps I should share the recipe.”  Then I made Ruth try one and she agreed about posting.

vegan mounds cookies // pale yellow

On Wednesday I have a group of ELL students I service with two other teachers in an after school program to help with homework and math skills.  Sometimes all the homework is completed and we have some time to kill.  I noticed one of the students drawing memes and they were hilarious.  I asked him to draw me the one below.  What I love about this is because the students are are English Language Learners the boy who was drawing had to ask another boy how to spell all the words.  So cute!578ED9F2-7494-4C0B-AAD2-AC9DCBC15FD5

I really did eat all the cookies.  In the long process of deciding whether or not these cookies were actually delicious  and whether or not I would post the recipe, I simply ate all the cookies.  Ruth may had like one.  That’s the thing about being vegan, any baked good is automatically deemed healthy.  If a cookie is vegan, I can eat as many as I want, right?

vegan mounds cookies // pale yellow

Oh well, I did eat a lot of the cookies, but they were pretty tasty.  Best of all, they really satisfied my craving for a chocolately, baked cookie.  I loved the dark chocolate in contrast with the sweetness from the coconut.  Overall, the cookie was light in texture and just sort of melted in your mouth.

vegan mounds cookies // pale yellow

When I say these cookies were “adapted” from Martha Stewart, it’s a bit of a stretch, but I really want to make sure I give credit when/where appropriate.  I halved her shortbread recipe and substituted all the butter for solid coconut oil.  The topping part is all my brain child.  Obviously.  Martha has much more elegant recipes.  Despite appearances, they are some really good vegan cookies.

vegan mounds cookies // pale yellow

One Year Ago: Nutella Stuffed Cookies

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Vegan Mounds Cookies
(Coconut Shortbread Cookies with Dark Chocolate)
Adapted greatly from Martha Stewart
Yield – 14 cookies

1/2 cup solid coconut oil
3/8 cup powdered sugar
1/2 teaspoon vanilla extract
pinch of salt
1 cup cake flour

1/8 cup unsweetened shredded coconut
1/8 cup solid coconut oil, then melted

3 ounces unsweetened chocolate
1 tablespoon melted coconut oil
2-3 tablespoons agave

  1. Preheat the oven to 325 F and line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the coconut oil and powdered sugar until well combined.  Beat in the salt and vanilla.  On low speed beat in the flour.
  3. Use a 2 tablespoon scoop to portion dough onto the parchment paper, leave plenty of room, the cookies spread.  Dip the bottom of a glass in powdered sugar and flatten each round of dough.
  4. Bake the cookies for about 10 minutes or until they start to brown around the edges.  Let the cookies cool completely on the parchment paper on the baking sheet.
  5. Mix together the unsweetened shredded coconut and 1/8 cup melted coconut oil.  Add a dollop on the top of each cookie.
  6. Melt the chocolate and tablespoon of coconut oil together in the microwave in 20 second intervals, stirring in between.  Stir in the agave to taste.  The cookies are really sweet, so the topping doesn’t need to be.
  7. Place the cookies on a cooling rack on top of a baking sheet. Spoon the melted chocolate over each cookie and place in the freezer to harden.
  8. Store in the fridge.vegan mounds cookies // pale yellow

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