Tag Archives: cream cheese

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 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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January 18, 2013 · 5:00 am

Red Velvet Cupcakes

Red Velvet Cupcakes // Pale Yellow

I appreciate the tastes of teenage girls – simple.  Whenever I make cupcakes for students they always request simple and straight forward deliciousness.  These red velvet cupcakes are a perfect example.  Don’t confuse simple with bland or boring.  These cupcakes are moist and flavorful.  So far this year I have made vanilla cupcakes and oreo cupcakes for my monitors.

red velvet cupcakes // pale yellow

The winter doldrums have officially set in.  Everyday I come home from work and lay on the couch hiding under the blanket trying to find warmth and motivation.  There is so much to do, yet it’s easier to do nothing.  It’s silly considering I just had a 10-day vacation, but the holidays are never relaxing and work has a lot of deadlines right now.  Oh well, things will surely improve, enough whining.

red velvet cupcakes // pale yellow

About the cupcakes.  Red velvet is a great flavor to have in your arsenal.  Chocolate can be too heavy or rich and some weirdos people are not chocolate lovers.  Vanilla can be a little boring.  Red velvet is the perfect intermediate with lots of flavor and excitement but none of the bore.  Also, nothing goes better with a tangy cream cheese frosting than red velvet cupcake with just a hint of cocoa.

red velvet cupcakes // pale yellow

One Year Ago: Rainbow Cookies

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Red Velvet Cupcakes
Adapted from Mini Red Velvet Cupcakes
Yield – 12 cupcakes

1 1/4 cup flour
1 table. Dutch-processed cocoa, unsweetened
½ tea. salt
¾ cup sugar
¾ cup vegetable oil
1 egg
squirt of red gel food coloring paste (I use Americolor Tulip Red)
1 tea. vanilla
½ cup buttermilk
¾ tea. baking soda
1 tea. white vinegar

  1. Preheat oven to 350 F.
  2. Sift together flour, cocoa, and salt onto wax paper.
  3. 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.  Scrape the bowl as needed.
  4. Add 1/3 of the flour mix on low speed and then add 1/2 the buttermilk, add another 1/3 of flour, mix well.  Add the remaining buttermilk and then the rest of the flour.  Beat everything on high speed for 5 seconds to combine well.
  5. In a small measuring cup mix the soda and vinegar together and then add to the batter mixing well.
  6. Using a standard ice cream scoop to portion batter into lined cupcake pans.  Bake for 15-18 minutes or until a toothpick comes out of a center cupcake cleanly.
  7. Allow to cool completely on a wire rack.

Cream Cheese Frosting
6 tablespoons unsalted butter
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
pinch of salt
1 3/4 cup powdered sugar
Sprinkles

  1. In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy.  Beat in the vanilla and salt.  Scrape the bowl as needed.
  2. Gradually add in the powdered sugar to make a stiff frosting.
  3. Place the frosting in a piping bag and pipe a swirl on each a cupcake.
  4. Top with sprinkles.red velvet cupcakes // pale yellow

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December 17, 2012 · 5:00 am

Pumpkin Truffles

Pumpkin Truffles // Pale Yellow

After work on Fridays I usually do one of three things: happy hour “data meetings” with some co-workers, a little run at the gym (base case scenario), or I try to catch up on life.  This past Friday, like most of America, I sat in front of t.v. in disbelief.  I remember doing the same thing 14 years ago as a high school student watching the events of Columbine unfold.  As a 28 year old teacher I cannot begin to fathom what those teachers, children, and school have experienced.  Words escape me.  My thoughts and prayers are with those children, teachers, their families, and the Newtown community.  Bridget and Callye wrote some beautiful words on their blogs.

Pumpkin Truffles // Pale Yellow

I ruined an entire box of these truffles because they got wet and the white chocolate softened.  Many friends will not be able to taste the pumpkin truffles this year.  That is unfortunate because these are amazing!  Pumpkin truffles are my favorite Christmas cookie, a last little reminder of fall before the doom and gloom of winter.

Pumpkin Truffles // Pale Yellow

Even though I am a chocolate person, I understand not everyone is, so I try to include non-chocolate cookies on my cookie platter.  White chocolate is not technically chocolate anyway.  This cookie takes my favorite pumpkin bread recipe, mashes it up with cream cheese and dips it in white chocolate.  There is no way this can turn out badly.

Pumpkin Truffles // Pale Yellow

To make things simpler I made the pumpkin bread a few days before, let the bread cool completely, and then wrapped snugly in plastic wrap.  I tore the bread apart and threw the pieces in the mixer with softened cream cheese.  Mixing for about a minute on low perfectly mixes the bread the cream cheese for easy scooping.  A little bit of rolling, refrigerating, and dipping gives you a delightfully delicious treat!  Sprinkle some ground gingersnaps on top and you’re done, delicious!

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Pumpkin Truffles
Adapted from Pumpkin Muffins
Inspired by How Sweet it is
Yield ~ 70

2 eggs
3/4 sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
15 ounce pumpkin, just the pureed pumpkin
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
8 ounces cream cheese, room temperature (1/3 fat)
24 ounces white candy melts
shortening
10 gingersnaps, crushed

  1. Preheat the oven to 375 F and grease a loaf pan.
  2. Whisk together the eggs and sugar until well combined.  Whisk in the oil, applesauce, and vanilla until mixed together.  Finally, whisk in the pumpkin.
  3. Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves onto wax paper.
  4. Add the dry ingredients to the wet and stir until just combined.
  5. Pour into a 9″ loaf pan and bake for 40-50 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
  6. Let cool completely on a wire rack.  Wrap in plastic until you’re ready to make the truffle portion.
  7. Break the bread into pieces and add to the bowl of a stand mixer with a paddle attachment.  Mix on low until the bread is broken into small pieces.  Add in the cream cheese and mix until well combined.
  8. Use a 1 tablespoon scoop to portion the truffles.  Roll the into balls and refrigerate for at least an hour.
  9. Add the candy melts to bowl set over a pan of simmering water.  Stir often and add shortening until the melted chocolate reaches the desired consistency, thinner is better.
  10. Sprinkle with crushed gingersnaps and set on wax paper to harden.

 

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December 14, 2012 · 5:00 am

Candy Cane Truffles

Candy Cane Truffles // Pale Yellow

These are an adaptation of the classic oreo truffle, but so much better because they are made with Trader Joe’s Candy Cane Joe Joe’s!  I won’t go all crazy again and profess my life for candy cane Joe Joe’s, but you can read about my love here.

Candy Cane Truffles // Pale Yellow

I have made these truffles for the past three years, they are always a hit!  And so simple too.  The hardest part is dipping, I HATE dipping things in chocolate; it’s messy, everything falls into the chocolate, and my chocolate is always lumpy. But, and this is a big but, all the mess and frustration is totally worth it!

Candy Cane Truffles // Pale Yellow

The process of making candy cane truffles or Oreo truffles is so simple and requires 4 ingredients: oreos, cream cheese, chocolate, and shortening.  Crush the oreos, and then throw them in the mixer with the cream cheese.  Mix on low until well combined and then scoop, roll, and refrigerate.  To dip I set up a double boiler and keep the water simmering on low the entire time.  I add a few scoops of shortening to thin the chocolate, this makes the coating thinner and softer, so the drying time is longer.  I use 2 forks to dip and the chocolates.

Candy Cane Truffles // Pale Yellow

Let cool and then place in cute papers.  Done. Deliciousness.  Everyone will love you, trust me!  Go buy some candy cane Joe Joe’s before I buy them all.

Candy Cane Truffles // Pale Yellow

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Candy Cane Truffles
Adapted from Oreo Truffles
Yield ~ 60

1 1/2 boxes Trader Joe’s Candy-Cane Joe-Joe’s
12 ounces cream cheese, room temperature (1/3 fat)
24 ounces semisweet chocolate chips
shortening
red/green candy melts for drizzling

  1. Crush the Joe-Joe’s into a fine crumb using a food processor.
  2. Add the Joe-Joe’s to the bowl of your stand mixer and mix on low with the cream cheese until well combined.
  3. Use a 1 tablespoon scoop to portion the dough.  Roll into balls and refrigerate for at least an hour.
  4. Melt the chocolate in a bowl placed over a pot of simmering water.  Add shortening to thin the chocolate to a proper consistency.
  5. Use forks to dip each truffle into the chocolate, let cool and harden on wax paper.
  6. Melt the colored candy melts and drizzle over the top, allow to cool.Candy Cane Truffles // Pale Yellow

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October 24, 2012 · 5:00 am

Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting

As with many cupcakes, the name is long.  You just need a long name to describe the wonderfulness of the cupcake.  In this case, the title may seem long, but in fact the real title should read something like – brown butter spiced pumpkin cupcakes with a salted caramel cream cheese buttercream.  See?  Too long.

This is the first in a series of four recipes that show off the things I made for the fall party I hosted a couple of weeks ago.  Yes, there was some excellent snackage at this party!  Don’t you wish you were my friend and you lived in Brooklyn so you could have came to my party?!?!

Also, it’s Wednesday, and I want to keep my fall tradition of posting of a pumpkin recipe every Wednesday.  I don’t know if the 30 of you who read my blog noticed, but every Wednesday, I’ve been posting pumpkin recipes.  Look back, you’ll see Pumpkin Scones, Pumpkin Frozen Yogurt, Pumpkintinis, and Pumpkin Muffins.  Next week’s pumpkin recipe is going to blow your mind.  Literally. Blow. Your. Mind!

Anyway, this is a pretty good cupcake, and by pretty good I obviously mean super delicious!  The pumpkin cupcake is moist and tender.  The brown butter adds a wonderful aroma and nuttiness.  There is delightful spice from all of the cinnamon, nutmeg, cloves, and ginger.  Salted caramel sauce is a bit of work, but if you need to make it twice, no worries, sometimes the first batch doesn’t come out..  Don’t get discouraged, the sauce is worth it!  So rich and creamy.  Adding salted caramel to a cream cheese frosting is much encouraged.  Enjoy!

Print the Recipe!

Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
Adapted from Two Peas and Their Pod
Yield – 45 mini cupcakes

Brown Butter Pumpkin Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter
1 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup pumpkin puree
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 eggs

  1. Preheat the oven to 325 F.
  2. Make brown butter by melting the butter in a small pan.  Stir and heat until the butter becomes browned and smells nutty.  Pour through a fine sieve and place aside to cool.
  3. In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a small bowl whisk together the pumpkin, brown sugar, sugar, vanilla, eggs, and browned butter.
  5. Gently stir the wet ingredients into the dry.
  6. Use a 2-tablespoon mini ice cream scoop to portion the batter into lined mini-cupcake tins.
  7. Bake for 13-15 minutes or until a toothpick inserted into the cupcakes comes out clean.
  8. Cool on a wire rack.

Salted Caramel Sauce
2 cups sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup heavy cream, room temperature
1 teaspoon vanilla
1 tablespoon sea salt

  1. Add the sugar to a dry saucepan.  Heat over the stove and watch closely.
  2. As the sugar melts, it will brown and become lumpy.  Whisk to evenly distribute the heat.  Continue to heat and whisk until all of the sugar has melted into a smooth brown syrup.
  3. Add in the butter 1 tablespoon at a time and whisk to fully incorporate the butter into the sugar.
  4. The mixture will appear greasy, but just keep whisking.
  5. Turn off the heat and pour in the cream.  Let the mix bubble and carefully whisk to incorporate.  Whisk in the vanilla and sea salt.
  6. Pour the caramel sauce into jars to cool.

Salted Caramel Cream Cheese Frosting
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 cups powdered sugar
1/2 cup salted caramel sauce

  1. Beat the butter and cream cheese together until light and fluffy
  2. Add in the powdered sugar 1/2 cup at a time and scrape the bowl as needed.
  3. Beat in the salted caramel sauce.
  4. Transfer the frosting to a piping bag with a round tip and pipe a blob on each cupcake.
  5. Drizzle the cupcakes with extra salted caramel sauce.  If you let the caramel sit for too long, reheat to make the drizzling easier.

    The middle layer is a little sneak peak for Friday’s post!

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July 13, 2012 · 5:00 am

Carrot Cake Cupcakes

I’ll be real, I’m not the biggest fan of carrot cake, but these are pretty good!  I think the usual nuts and raisins in carrot cake are displeasing to me because they turn a delicious cake into more a muffin.  When I want to eat a muffin, I eat a muffin, but when I want to eat a cupcake, I don’t want any muffin in it!

Nicole requested these about a month ago to give to her dad on Father’s Day.  He loves carrot cake and nuts, but can no longer eat nuts.  After a long discussion we settled on some carrot cake cupcakes with an almond cream cheese frosting.  This is a simple cupcake, but very moist and tender with a great flavor.  Once you top that off with a cream cheese frosting, you have yourself a cupcake!  The almond adds just the right amount of interest!

In completely unrelated news, my roommate Stacey is running a half marathon on August 4th in honor of her dear, sweet nephew Axel.  Her entire family is running in memoriam for Axel and to help heal their own hearts.  They are raising money for the charity Miracles of Mito, and more information can be found on their website.  I have watched Stacey train hard for this event and I am honored to help the charity in anyway that I can.  Please visit their site and keep their family in your prayers.

Print the Recipe.

Carrot Cake Cupcakes
Adapted from Ellie Krieger via Food Network Cupcake App
Yield – 12 cupcakes

3/4 cup whole wheat pastry flour (Bob’s Red Mill)
1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
pinch of fresh ground nutmeg
3/4 cup firmly packed light brown sugar
1/4 cup canola oil
2 eggs
1 1/2 cups finely shredded carrots
1/2 cup natural, unsweetened applesauce
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

  1. Preheat the oven to 350 F.
  2. Sift together the flours, soda, salt, cinnamon, and nutmeg.
  3. In the bowl of a stand mixer with the paddle attachment, beat together the brown sugar, oil, and eggs.
  4. Use a mini food processor to shred the carrots.  Measure the shredded carrots.  Add the carrots, applesauce, vanilla, and almond extract to the mixing bowl and again mix until everything is well combined.
  5. On low speed, add the dry ingredients and mix until just combined.
  6. Use a standard size ice cream scoop to place the batter in lined cupcake pans.  Bake for 18 minutes.
  7. Let cool completely before frosting.

Cream Cheese Frosting
1 1/2 sticks (12 table.) unsalted butter, room temperature
4 ounces cream cheese
4 cups (1 lb) powdered sugar
1/2 teaspoon almond extract

  1. In a mixer with a paddle attachment beat the butter and cream cheese together until fluffy.
  2. Add in the powdered sugar ½ cup at a time until well combined and then beat in the almond extract.
  3. Pipe on the cupcakes and sprinkle with orange sprinkles

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July 9, 2012 · 5:00 am

Chocolate Cream Cheese Cupcakes

Get ready for some chocolate, like a lot of chocolate!  These cupcakes are no joke.  It’s a chocolate cake with a chocolate cream cheese frosting.  If you LOOOOOOOVE chocolate and cheesecake, you WILL love these cupcakes too!

Our friend Jean  moved back to the Chicago area and I wanted to make her something special for her good-bye party.  When I asked her what she wanted she said chocolate.  Not chocolate with flavorings, just chocolate!  So I browsed through my Pinterest boards and saw this beauty and knew it was it!

The chocolate cake is moist and full of chocolate flavor.  One party go-er commented on their enjoyment of the chocolate chips inside of the cake part!  The frosting is full of cream cheese goodness.  I have to admit, I was a little apprehensive about starting out with cold cream cheese, but it totally works!!  This frosting is VERY rich, but very delicious!  The recipe makes a ridiculous amount of frosting, be prepared.

Print the recipe.

Chocolate Cream Cheese Cupcakes
Adapted from How Sweet it is
Yield – 24-26 standard cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, melted
1 1/2 cup sugar
1 egg + 1 egg yolk
3 teaspoons vanilla extract
3/4 cup milk
4 1/2 tablespoons heavy cream
3 tablespoons non-fat Greek yogurt
1 1/2 cup + 3 tablespoons flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1 cup semisweet chocolate chips

  1. Preheat the oven to 350 F.  Melt the butter in the microwave and set aside to cool.
  2. In the bowl a stand mixer with the whisk attachment, whisk together the eggs and the sugar.  Add in the milk, cream, vanilla, and sour cream.  Beat until well combined and there are no lumps.  Scrape down the bowl as needed.
  3. Sift together the flour, cocoa, soda, and salt.  Mix into the wet ingredients on low speed.
  4. Add in the melted butter and mix until smooth.
  5. Fold in the chocolate chips by hand.
  6. Use a standard size ice scoop to place the batter in lined cupcake tins.
  7. Bake for 16-18 minutes or until done.  Let cool completely on a wire rack before frosting.

Chocolate Cream Cheese Frosting
Yield – enough to frost about 34 cupcakes

3 ounces bittersweet chocolate
24 ounces (3 boxes) 1/3 fat cream cheese, cold
3 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder
1 tablespoon vanilla
mini chocolate chips and sprinkles for decoration

  1. Melt the 3 ounces of chocolate in the microwave in 20 second intervals until melted.  Set aside to cool down.
  2. In the bowl of a stand mixer beat the cold cream cheese until creamy.
  3. Add the powdered sugar to the cream cheese 1/2 cup at a time.  Scrape the bowl as needed.  Things are very thick at first.  Beat in the cocoa powder and the vanilla.
  4. Beat until the frosting is a good consistency and well mixed.
  5. Use a piping bag to frost the cupcakes and decorate with mini chocolate chips and sprinkles.
  6. Because of all the cream cheese, I kept these guys in the fridge.

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May 7, 2012 · 5:00 am

Chocolate Oreo Cupcakes

I’ve made a lot of Oreo cupcakes, they are definitely a fan favorite!  Chocolate Oreo cupcakes have been in the back of my mind for awhile now, so it was about time I finally got around to making them!

I promised my homeroom if they raised over $400 for Pennies for Patients I would make them cupcakes.  Not only did they raise over $400, they raised more money than any other class in the sixth grade! I’m so proud of them!!  Since I have a lot of students with an aversion to chocolate, I also made Tie Dye cupcakes.

The kids really enjoyed the cupcakes and gave me lots of nice compliments.  After two weeks of state testing I was glad I could make them a nice treat!  The chocolate cupcake recipe is my current stand-by chocolate cake recipe.  So moist and delicious and chocolaty!  I sort of made up the frosting as I went along.  I just wanted simple amounts that corresponded to the packaging!  The frosting is sweet without being too sugary and has great cream cheese flavor.  This recipe makes a LOT of frosting!

Print the recipe.

Chocolate Oreo Cupcakes
Yield – 36 cupcakes
Adapted from Bakerella
Inspired by Beantown Baker

2 1/4 cups flour
1 cup cocoa
2 1/4 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3 eggs
3/4 cup vegetable oil
3 teaspoons vanilla
1 cup + 2 tablespoons whole milk
1 cup hot water
41 Oreos

  1. Preheat the oven to 350 F.
  2. Line the cupcake pan with liners twist Oreos apart.  Take the half with more cream and place cream side up in each cupcake liner.  Reserve the cream-less halves.
  3. Sift the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  4. Beat together the eggs, oil, and vanilla in a small bowl and add to the dry ingredients.  Beat in the milk
  5. Mix until just combined and then scrape down the sides.
  6. Turn on the mixer and add the hot water slowly until well combined.
  7. Fold in 30 cream-less Oreo halves plus 5 whole Oreos chopped into quarters.
  8. Fill the cupcake liners using a basic ice cream scoop.
  9. Bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean.  Cool completely on a wire rack.

Simple Cream Cheese Frosting
Yield – a lot!  Don’t worry about running out

1 pound (4 sticks) unsalted butter, room temperature
16 ounces (2 boxes) cream cheese, room temperature
2 lbs (a bag) powdered sugar
3 tablespoons vanilla
18 Oreos

  1. Beat the butter and cream cheese until light and creamy.
  2. Slowly add in the powdered sugar.  Stop every once and awhile to scrape down the bowl and then beat on high speed for a few seconds.
  3. Add in the vanilla and beat again until well combined.
  4. The frosting won’t be super stiff, if you want it stiffer for piping, place in the fridge for a few minutes.
  5. Add to a piping bag with a large round tip and pipe a dollop on top of each cupcake.
  6. Crush the remaining cream-less Oreos and sprinkle on top.
  7. Break 18 Oreos in half and place one half on top of each cupcake.

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March 21, 2012 · 5:00 am

Oreo Truffles – Bling, bling

 

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!

Oreo Truffles

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

  1. 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.
  2. 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.
  3. Using a one tablespoon scoop, scoop the Oreo dough onto parchment paper.
  4. Roll each scoop into a round shape – I have poor rolling skills, hopefully your truffles will be perfectly round.
  5. Freeze the truffle until you are ready to dip.
  6. 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.
  7. 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.
  8. 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.

 

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