Tag Archives: white chocolate

Chocolate Cookies with Pretzels, Caramel, and White Chocolate Chips

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowI’m sitting in Starbucks on a beautiful Sunday afternoon writing a paper.  Or at least trying to write a paper.  So far I’ve texted a bunch of people, checked Facebook 12 times, looked at my classmates’ papers to see how they use APA properly instead of looking up an actual APA manual, and pre-ordered two cookbooks from Amazon.  I’ve contemplated emailing my professors asking for an extension because *tear* I’ve been on vacation in Aruba for a week and now I don’t know if I can get my paper done by Tuesday.

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowI know.  I’m whining and need a smack in my privileged face.  I am so fortunate to have a career that allows me time off to travel and supports my lifestyle choices.  I am fortunate that I can continue my education in a program that has so far excited, engaged, and challenged me.  I am fortunate to have the luxury of free time to blog and write papers and grocery shop at my leisure.  Done whining, I just gave myself a little face slap.  And I finished two paragraphs of my paper.

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowTo continue the theme of privilege, when I was in Costa Rica three weeks ago (yep, that happened too), my amazing landlords moved my car for me the whole week.  I live in a neighborhood where street parking is not allowed on the weekends and there are two days of alternate side during the week.  They moved my car on and off the lawn as needed and made sure I didn’t get a ticket;  I am very fortunate to live where I do with these people.  Needless to say, they needed a big thank you.

chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowCookies are always an appreciated thank you gift.  The youngest boy immediately took the plate to the couch and started chowing down!  I’m not surprised, the cookies are soft and chewy, chocolatey and crunchy.  The coca adds depths of flavor and the caramel and white chocolate chips adds interest.  And there’s pretzels, you can’t go wrong with pretzels in your cookies.  You should make these cookies as a perfect thank you to some who deserves appreciating or just a thank you to yourself for being awesome.chocolate cookies with pretzels, caramel, and white chocolate | Pale YellowPrint the Recipe!

Chocolate Cookies with Pretzels, Caramel, & White Chocolate
Adapted from Barbara Bakes
Yield – 2 dozen 2” cookies

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/3 cup dark cocoa powder
3/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup caramel bits
1/2 cup chopped chocolate covered pretzels
1/4 cup white chocolate chips

  1. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  2. Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment for 2-3 minutes or until pale yellow.
  3. Beat in the vanilla and egg until well incorporated.  Scrape the bowl as needed.
  4. Add the flour, cocoa, baking soda, and salt; mix on low until just barely combined.  Add the caramel, pretzels, and chocolate chips. Mix until combined.
  5. Use a 2-tablespoon scoop to portion the dough on the parchment paper, leave about 2” of space between each cookie.
  6. Bake for 10-12 minutes or until just set.  Let cool completely on a wire rack before storing.

chocolate cookies with pretzels, caramel, and white chocolate | Pale Yellow

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Caramelized White Chocolate Oreo Cupcakes

Caramelized White Chocolate Oreo CupcakeHere is a little peak into what I learned this weekend – I am not a party girl.  There were plenty of weekends in my early-mid twenties where I could stay out late for multiple nights in a row and be social for days.  Apparently not anymore and I am feeling it today.

Caramelized White Chocolate Oreo Cupcakes | Pale YellowNot that my “wild” weekend wasn’t worth it; it was a fantastic weekend.  And by wild I mean an all day spa service and champagne drinking type of situation.  Wild just got classy!  All those weekends of laying around and resting do not work as a banking system I can withdraw from when needed!  Needless to say, this is going to be a lazy week.

Caramelized White Chocolate Oreo Cupcakes | Pale YellowSometimes, when things are less busy, you want to make a cupcake with a lot of steps.  Lots of steps equals good times in the kitchen.  Sometimes you also need a small batch recipe that only yields six cupcakes.  These cupcakes were so tasty, I could’ve eaten twelve, but my pants can’t handle that situation!  Also, these cupcakes feature a new cooking method!  Those feel rare these days.

Caramelized White Chocolate Oreo Cupcakes | Pale YellowCaramelized white chocolate is a thing, an awesome thing.  Baking white chocolate until it becomes caramelized is super easy and changes the flavor of white chocolate from lackluster to spectacular.  All of a sudden the white chocolate has depth of flavor, nutty notes, and an amazing richness.  The possibilities for caramelized white chocolate are endless!

Caramelized White Chocolate Oreo Cupcakes | Pale YellowI made these cupcakes for Danielle because Jackie told me she liked Oreos and white chocolate; an excellent combination.  Think of this as a fancy-fied cookies and cream cupcakes.  The cake is rich and moist with a crunchy cookie on the bottom.  The frosting is sweet and flavorful.  As an added bonus, you can’t go wrong with caramelized white chocolate in the middle and drizzled on top.  These are definitely a special occasion cupcake or a cupcake to make an average day feel special!Caramelized White Chocolate Oreo Cupcakes | Pale Yellow

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Caramelized White Chocolate Oreo Cupcakes
Adapted from Love and Olive Oil
Yield – 6 cupcakes

Cupcakes
1/4 cup + 2 tablespoons coconut milk
1/3 cup vegetable oil
1 egg yolk
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons sugar
1/2 cup flour
2 tablespoons + 2 teaspoons dark cocoa powder
3/8 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon Kosher salt
1/8 teaspoon cinnamon
6 Oreos, divided

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tins with liners.  Take three oreos and twist them in half, place half at the bottom of each liner, cream side up.
  2. In a small bowl whisk together the milk, oil, egg, and vanilla until well combined.  In a medium bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  3. Make a well in the center of the dry ingredients and pour in the wet.  Mix until just combined.  Chop up the remaining 3 Oreos and fold into the batter.
  4. Portion the batter into each cupcake liner, about 2/3 of the way full.  Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  5. Let cool completely on a wire wrack.

Caramelized White Chocolate
8 ounces white chocolate, the bar kind, not the chips
1/3 cup coconut milk, full fat
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup powdered sugar
pinch of salt
extra Oreos for garnishCaramelized White Chocolate Oreo Cupcakes | Pale Yellow

  1. Caramelized White Chocolate Ganache – Reduce the oven temperature to 225 ˚F and cover a baking sheet with foil.  Chop up the chocolate and place it on the foil.
  2. Bake for about 15-20 minutes total, removing the chocolate every five minutes to stir the chocolate with rubber spatula.  When the chocolate turns golden brown stop.
  3. Heat the milk in a small saucepan until just warm.  Add the caramelized white chocolate and stir until well combined.  Allow to cool to room temperature.
  4. Frosting – Beat the butter in the bowl of a stand mixer with a paddle attachment until light and creamy, for about 2-3 minutes.  Add in the powdered sugar and salt and beat until fluffy.  Beat in 1/2 cup of the caramelized white chocolate ganache.
  5. Assembly – Carve a cone in the top of each cupcake and fill with 1 1/2-2 teaspoons of the caramelized white chocolate ganache.  Cut the tip off the cones and place the top back on the cupcake.  
  6. Add the frosting to a piping bag and pipe a swirl on top of each cupcake.  
  7. Cut Oreos in half and place one half on each cupcake.
  8. Drizzle with the remaining caramelized white chocolate ganache over the top.
  9. Store in the fridge, but bring to room temperature before serving.Caramelized White Chocolate Oreo Cupcakes | Pale Yellow

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Gingerbread Cookie Dough Truffles

Gingerbread Cookie Dough Truffles | Pale YellowEven though there is still another weekend before Christmas, it feels like this is the last bit of time to do EVERYTHING!   Next Saturday I’ll be driving from Brooklyn to Michigan and will lose all that shopping/baking time.  Thank goodness for Amazon Prime!  There was a mad scramble to finish baking all my Christmas cookies and luckily my friend Michelle came over to help me.  Together, we finished all the baking and clean up in record time.

Gingerbread Cookie Dough Truffles | Pale YellowRuth and Andrea were surprised someone would come over to bake with me.  Apparently I can be difficult to work with and my roommates don’t appreciate when I offer “suggestions” about their own baking/cooking.  I don’t think I’m that difficult to work with, I just know certain, helpful ways to do things and I want to share those ways with others.  Why wouldn’t you want helpful suggestions?  I don’t understand the problem…

Gingerbread Cookie Dough Truffles | Pale YellowAnyway, Michelle and I made some great cookies and she learned many new skills like using a mini food processor and removing the seeds from a vanilla bean.  Plus, she got to take fresh cookies home!  I’ve been the so busy, it was the only time we had to hang out before I go to Michigan for break.  A lovely way to spend an evening with friends!

Gingerbread Cookie Dough Truffles | Pale YellowIf you like gingerbread cookies, you’ll love these truffles!  As we all know, cookie dough is 10x better than the fully baked cookie; so it should go without saying cookie dough truffles are fantastic.  These gingerbread truffles have tremendous flavor from the molasses and all the spices.  I adore the strong flavors present here.  A small scoop goes a long way when wrapped up in white chocolate.  Gingerbread cookie dough truffles are an easy to throw together Christmas cookie that would be a delightful addition to any cookie tray.

Gingerbread Cookie Dough Truffles | Pale YellowOne Year Ago – Pumpkin Truffles

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Gingerbread Cookie Dough Truffles
Adapted from Love and Olive Oil
Yield – 25 1-tablespoon truffles

4 tablespoons unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup unsulfured molasses
1/2 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon allspice
3/4 teaspoon cinnamon
1 1/4 teaspoon ginger
1/4 teaspoon salt
12 ounces white chocolate candy coating

  1. Cream the butter, brown sugar, and molasses in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 3 minutes.  Beat in the vanilla and scrape the bowl.
  2. Add in the flour, allspice, cinnamon, ginger, and salt.  Mix on low until just combined.  Cover and refrigerate for at least an hour.
  3. Use a 1-tablespoon scoop to portion the dough.  Roll into little balls and place on wax paper on a cookie sheet.  Place in the freezer for 15 minutes.
  4. Meanwhile, melt the white chocolate in a double boiler.
  5. Dip each truffle in the chocolate and allow to cool on the wax paper.  Once dry, store tightly wrapped in the fridge.Gingerbread Cookie Dough Truffles | Pale Yellow

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Peppermint Bark Cookies

peppermint bark cookies | pale yellow I’m a proud participant in The Great Food Blogger Cookie Swap of 2013!  I sent out 3 batches of these cookies and received 3 batches of cookies from other bloggers in return.

fbcookieswap2013_whiteI do admit, when I received my first batch of cookies from a stranger it was a little weird; usually I don’t eat food from people I don’t know.  But then I said, “What the heck?” and enjoyed a delightful cookie!  And then I shared with my roommates!

peppermint bark cookies | pale yellowI sent cookies to 3 blogs that are new to me: Whatcha Makin’ Now?, Fantastical Sharing of Recipes, and Homemade Cravings.  These ladies have created some lovely blogs with unique and interesting recipes; you should check them out!

peppermint bark cookies | pale yellowThe first batch I received was from Kat of I Want Crazy.  She sent fantastic coconut cream cookies that were quickly gobbles up by the roommates and I; I can’t wait for the recipe when she posts it!  The next batch was from Sarah at Punctuated with Food.  She sent super large, colorful cookies – so fun!  I think my third batch was lost in the shipping world because I often have a trouble receiving packages and was out of town for several days. To whoever sent the third batch thank you and I’m sorry, please let me know who you are!

peppermint bark cookies | pale yellowThis was one of the easiest doughs I have EVER worked with!  The chocolate dough was a breeze to roll out and it held its shape perfectly.  The chocolate cookies were delightful on their own without any chocolate topping.  The dough was minty and lovely.  I ate a lot of dough scraps, a lot.  I wish there was more minty flavor in the topping, so next time (and there will be a next time!) I would add a little dash of peppermint extract into the chocolate.

peppermint bark cookies | pale yellowThese peppermint bark cookies are perfect for Christmas baking!  They are lovely and festive and full of chocolate and peppermint, which seem to be the ideal holiday flavors.  Peppermint bark seems to be EVERYWHERE!  This is a fun and creative way to incorporate peppermint bark into a cookie.  I wish I had a few left to scarf down!

peppermint bark cookies | pale yellowOne Year Ago – Pecan Bark

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Peppermint Bark Cookies
Adapted from Annie’s Eats
Yield – 45 cookies

2 1/4 cups flour
1 cup cocoa, Hershey’s Special Dark
1/4 teaspoon salt
18 tablespoons unsalted butter, room temperature
2 1/4 cups powdered sugar
3 eggs
1 1/2 teaspoons peppermint extract
3/4 teaspoons vanilla
9 ounces bittersweet chocolate
2 tablespoons coconut oil
15 ounces white chocolate
crushed candy canes or peppermint candies

  1. Whisk together the flour, cocoa, and salt, set aside
  2. In the bowl of a stand mixer with a paddle attachment, beat together the butter and powdered sugar until light and creamy on high speed.  Beat in the eggs and extracts.  Scrape the bowl as needed.
  3. On low speed, add the dry ingredients until just combined
  4. Wrap the dough in a disk in plastic wrap.  Refrigerate for 2 hours or overnight.  The dough is very soft.
  5. Preheat the oven to 325 ˚F and line baking sheets with parchment paper.
  6. Flour your surface and roll the dough into a thickness of 1/4″ and cut into 3-inch circles.
  7. Bake for 9-10 minutes or until set.  Let cool on the pan for 5 minutes and then cool completely on a wire rack.
  8. In the bowl of a double boiler, melt the bittersweet chocolate with one tablespoon of coconut oil.  Use an offset spatula to spread a thin layer on the top of each cookie.  Allow the chocolate to harden by placing the cookies in the refrigerator for 15 minutes.
  9. Melt the white chocolate in a clean double boiler with one tablespoon of coconut oil.  Use a teaspoon to spread white chocolate on each cookie.  Sprinkle the tops with crushed mints.
  10. Let harden in the refrigerator before packaging.peppermint bark cookies | pale yellow

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Pumpkin Spice Candy Corn Rice Krispie Treats

pumpkin spice candy corn rice krispy treats | pale yellowTime is moving much too rapidly for my liking.  Normally I’m always counting down the days to the next break or big event, but lately I want things to slow down a bit.  Maybe it’s because I’m getting older, that 30th birthday is quickly approaching, or maybe I’m finally learning to appreciate each day as it comes.

pumpkin spice candy corn rice krispy treats | pale yellowThis weekend was delightful.  I was able to make several new recipes, actually clean my portion of the apartment versus a quick once over, and host a party for friends.  I enjoyed the perfect fall weather, went for a walk, had my nails done, and even found time to have brunch with friends.  There was even time for a bit of work and plenty of time to get ahead with blogging.

pumpkin spice candy corn rice krispy treats | pale yellowWhy can’t every weekend be so productive?  Looking ahead I’m working the next five Saturdays in a row.  Not half-days like I’m used, full days.  Even though I’m doing everything I’ve always wanted plus a lot more I didn’t know I wanted, I’m desperately overwhelmed.  Perhaps that is why I would like time to slow down.  I need to catch up, appreciate what I have, and become ready to move forward.  Until that happens I need to somehow find a way to relax and maybe drink more wine.  Definitely drink more wine.

pumpkin spice candy corn rice krispy treats | pale yellowI had originally made these treats for a meeting I was going to attend, but life got in the way, so Ruth took them to a gathering instead.  Here is a pumpkin-spiced treat with zero pumpkin!  True story.  For all those pumpkin-haters out there here you go!  The original recipe calls for pumpkin pudding, but I couldn’t find that anywhere, so I improvised.  These rice krispie treats are full of fall spice flavor!  If you’re sensitive to flavor, you might want to dial back the spice.  Also, feel free to substitute pumpkin pie spice.  All-in-all, these are a quick, no-bake, option to satisfy your fall sweet tooth.  They are a tasty spin on rice krispie treats and are sweet enough to make anyone happy.

pumpkin spice candy corn rice krispy treats | pale yellowOne Year Ago – Better Than Sex Cupcakes

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Pumpkin Spice Candy Corn Rice Krispie Treats
Inspired by Shugary Sweets
Yield – 10-12 pieces

4 tablespoons unsalted butter
10 ounces mini marshmallows
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
4 1/2 cups rice krispie cereal
10 ounces candy corn
1 tablespoon unsalted butter
4 ounces white chocolate, a bar is best
orange sprinkles

  1. Liberally spray a pan, I used a 10-inch tart pan, with Baker’s Joy or another cooking spray.
  2. Melt 4 tablespoons of butter in a large pot and then stir in the marshmallows.  Stir in all the spices.  Mix until all the marshmallows are melted.
  3. Stir in the rice krispie cereal and the candy corn until everything is covered with melted marshmallows.
  4. Press into the prepared the pan.  Spray your hands with Baker’s Joy and press the rice krispie treats flat.
  5. In a double boiler melt the chocolate and 1 tablespoon of butter.  Spread over the rice krispie treats and then sprinkle with sprinkles.
  6. Let cool and harden completely.  Cut and serve.pumpkin spice candy corn rice krispy treats | pale yellow

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Sinful Chocolate Trifle

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Whenever Ruth’s birthday comes around I choose the most difficult dessert/dinner on my wish list of things to make.  One year it was  a 2-day fish taco extravaganza, another year it was my first 5-layered (leaning) cake with each layer featuring a different fruit filling, and last year was the over-the-top chocolate chip cookie dough cheesecake cake.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}What can I say, Ruth is a good friend and totally worth it!  On the Sprinkle Bakes website this is a 7-sins layer cake.   I knew I wasn’t up for a layer cake, so my original though was layered cake in jars.  Great in theory except I only have 16-ounce jars, so this entire recipe would have made about 3 servings.  I don’t know about you, but that’s a tad much for me.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Of course I realized the mason jars wouldn’t work while I was just starting the assembly, so I started looking around the kitchen for other ideas.  Luckily we had plastic champagne flutes and small tumblers from our New Year’s Eve party.  The flutes look elegant and cool, perfect for a fancy party.  The tumblers are still cute and way easier to eat from!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}There are a lot of steps, but none of them are difficult.  This recipe takes a little bit of time, but it is all totally worth it.  I made the cake the night before so it was cool and ready to go for assembly.  The pastry creams MUST be made the day before so they have adequate time to chill and develop flavors.  Making the three different pastry creams is high the awesome scale.  Yes you dirty a lot of bowls, but having so many flavors in one dish is a delightful treat to eat.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Just before you are ready to assemble it takes a few minutes to make the frosting and ganache topping.  Assemble however you want.  This would be awesome to layer in a large trifle dish for a big party or in little cups for easy grabbing.  I still think this would look amazing layered in a jar, but use 8-ounce jars!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Here is your next, probable questions – do all these layers and flavors actually taste good?  Yes!  The chocolate cake is light and flavorful and provides a great support for all the pastry creams.  Speaking of pastry creams, they are all spectacular on their own, like you could just eat them with a spoon, no cake needed!  Each one has a distinct flavor whether dulce de leche, espresso, or dark chocolate.  Each bite can be a little different.  The milk chocolate marshmallow buttercream frosting is intensely sweet and the chocolate ganache pulls all the flavors together.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Best of all, the dessert holds its own.  The little cups are portable and easy to take out to dinner to celebrate a birthday and can survive the craziest of cab rides home.  They last in the fridge too.  Like a week later I could still eat a leftover one and it tasted just as fresh as when I made them!  This is the dessert to make when you want to impress your friends!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}One Year Ago – Vanilla Cake Pops

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Sinful Chocolate Trifle
Adapted from Sprinkle Bakes
Yields – 12+ servings

Devils’ Food Cake
1/2 ounces unsweetened chocolate, finely chopped
3/8 cup + 4 teaspoons cocoa powder
1/2 cup hot coffee
1 egg + 1 egg yolk
2 tablespoons heavy cream
1/2 tablespoon vanilla
1 cup + 2 tablespoons flour
3/4 cup light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature

  1. Preheat the oven to 350 ˚F and grease two cookie sheets.  Line with parchment paper and grease that too.
  2. Whisk together the chocolate, cocoa, and hot coffee in a small bowl.  Set aside.
  3. In a medium sized bowl, whisk together the eggs, cream, and vanilla.  Whisk in half the chocolate mixture and set aside as well.
  4. Add the flour, brown sugar, soda, and salt to the bowl of a stand mixer with a paddle attachment.  On low speed, mix all the ingredients.  Add the butter 1 tablespoon at a time.  Mix in the other half of the chocolate mixture for about 30 seconds and then raise the speed and mix again for 30 seconds.  Scrape the bowl as needed.
  5. Add the egg mixture in two parts, first on low speed and then increase the speed to medium for about 45 seconds.  Scrape the bowl as needed, you want the batter to be fluffy.
  6. Divide the batter in half and spread evenly on each cookie sheet.
  7. Bake for 9-10 minutes or until the cake is set but before the edges are crispy.  Allow to cool on the pan.
  8. Note – Make the the night before!

Chocolate Pastry Cream – Three ways
2.5 ounces dark chocolate + 2 tablespoons whiskey
2.5 ounces milk chocolate + 2 teaspoons espresso powder
2.5 ounces white chocolate + 3 tablespoons dulce de leche
1/4 cup cornstarch
2 cups (16 ounces) evaporated milk
2 eggs + 4 egg yolks
3/4 cup sugar
3 tablespoons unsalted butter

  1. Chop each chocolate individually and evenly and add to three separate bowls.  Set aside.
  2. In a medium bowl whisk together the cornstarch and 1/2 cup milk.  Whisk in each egg and egg yolk individually.  Set aside.
  3. In a medium saucepan whisk together the remaining 1 1/2 cups milk and the sugar over low heat until the mixture boils.  Whisk continually.
  4. Temper the eggs by adding a little of the hot milk mixture while whisking the eggs.  Once the eggs are hot, pour the eggs + milk into the saucepan and heat and whisk until the mixture thickens and boils.
  5. Run the pastry cream through a fine sieve.
  6. Divide the pastry cream between each bowl of chopped chocolate.  Stir to melt the chocolate.
  7. Add one tablespoon of butter to each bowl and again stir to melt & combine.
  8. Add the whiskey to the dark chocolate, the espresso to the milk chocolate, and the dulce de leche to the white chocolate.  Stir each mixture to combine.  Cover with plastic wrap directly on the pastry creams and refrigerate overnight.  Make the night before!

Milk Chocolate Marshmallow Buttercream
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 2/3 cups powdered sugar
6 ounces milk chocolate, melted and cooled
7 ounces (a small jar) marshmallow cream
1-2 tablespoons heavy cream

  1. Beat the butter in the bowl a stand mixer with a paddle attachment on high for 3 minutes. Add in the powdered sugar in three batches first on low, and then on a high speed.
  2. Beat in the melted chocolate and marshmallow cream.  Scrape the bowl as needed.
  3. Add in the cream and beat until you have reached the desired consistency.

Dark Chocolate Ganache
4 ounces bittersweet chocolate
1/2 cup heavy cream
1/4 cup light corn syrup
2 teaspoons vanilla
pinch of salt

  1. Chop the chocolate evenly and add to a heatproof bowl as you heat the cream to scalding in a small saucepan.
  2. Pour the cream over the chocolate and allow to sit for 2 minutes.  Stir to melt the chocolate.
  3. Stir in the corn syrup, vanilla, and salt.
  4. Use quickly after making before the the chocolate sauce hardens.

Assembly

  1. Break or cut the cake into small pieces.  I used rounds for the champagne flutes and broken pieces for the smaller cups.
  2. Start with a dollop of buttercream and then add a layer of cake.
  3. Add 1-2 teaspoons dark chocolate pastry cream, smooth and top with cake.
  4. Add 1-2 teaspoons milk chocolate pastry cream, smooth and top with cake.
  5. Add 1-2 teaspoons white chocolate pastry cream, smooth and top with cake.
  6. Pipe another dollop of frosting, top with cake, more frosting, and then drizzle with the dark chocolate sauce.
  7. Garnish with whatever your heart desires!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}

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Shamrock Shake Cupcakes

shamrock shake cupcakes // pale yellow

St. Patrick’s Day is coming.  This is a holiday I get behind 120%.  There are no family obligations and it’s all about eating simple, Irish food like beef stew and soda bread.  Also, let us not forget the Guinness, Bailey’s, Magners, Jameson, and green beers.  Really, all food that is green is king this time of year.

shamrock shake cupcakes // pale yellow

Best of all, St. Patrick’s Day serves as an excellent excuse to go out with friends and wear your favorite green shirt!

shamrock shake cupcakes // pale yellow

I adore shamrock shakes.  Growing up in the Midwest I took shamrock shakes for granted, they just appeared every March and I could drink one at my leisure.  Up until last year in New York they were not even heard of and a few years ago I was calling McDonald’s looking for one when rumors of shamrock shakes were blowing up the internet.

shamrock shake cupcakes // pale yellow

This St. Patrick’s Day season I have yet to have a shamrock shake.  I’m still unsure of my stomach after the month of veganism and I worry about the affects of a milkshake in my belly.  This week I must obtain one.

shamrock shake cupcakes // pale yellow

St. Patrick’s Day season always starts with the parade and party in Rockaway.  This year I brought these cupcakes.  They were perfectly moist with a hint of mint flavor.  Shamrock shake cupcakes are quick to prepare and are lovely to present for any St. Patrick’s Day party.  The green and white swirl really takes cake, pardon the pun!  If you want a more detailed explanation of the frosting technique, visit this post.

shamrock shake cupcakes // pale yellow

One Year Ago – Fudge Stripe Cookies

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Shamrock Shake Cupcakes
Adapted from Better Homes & Gardens
Yield – 21 cupcakes

4 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup creme de menthe
squirt of green gel food coloring, Americolor leaf green
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla

  1. Separate the egg whites and allow them to come to room temperature.  Preheat the oven to 350 F.
  2. Sift together the flour, powder, soda, and salt.  Set aside.
  3. Mix together the buttermilk, creme de menthe, and green food coloring.  Also set aside.
  4. Mix the shortening in the bowl of a stand mixer with a paddle attachment for about 30 seconds.  Add the sugar and beat until well combined on low speed at first and then on high speed.
  5. Beat in the vanilla and the egg whites one at a time.  Scrape the bowl as needed.
  6. On low speed beat in the flour mixture in three batches with the buttermilk in between until just combined.
  7. Use a standard ice cream scoop to portion the batter into lined cupcake tins.
  8. Bake for 15 minutes or until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

White Chocolate Minty Frosting
6 ounces white chocolate
1/3 cup whipping cream
1 cup (2 sticks) unsalted butter, room temperature
pinch of salt
2 cups powdered sugar
5 tablespoons creme de menthe

  1. Melt the white chocolate by placing the white chocolate in a small bowl.  Heat the cream until simmering and pour over the chocolate.  Let sit for about 3 minutes and then stir until all the chocolate is melted.  Let cool for about 10-15 minutes.
  2. In the bowl of a stand mixer with a paddle attachment, beat the butter for about 3 minutes until light and creamy.  Beat in the melted chocolate and the salt.
  3. Add in the the powdered sugar 1/2 cup at a time on low speed.  Scrape the bowl as needed and turn on high speed to make the frosting light and fluffy.  Beat in the creme de menthe.
  4. Divide the frosting in half and add green food coloring to one half.  Stir to combine.
  5. Add the white frosting to one disposable piping bag so it is about half full.  Lay flat.  Repeat with the green frosting in another disposable piping bag.
  6. Place the bags together in a larger piping bag with a star tip.  Twist together and pipe on top of each cupcake.shamrock shake cupcakes // pale yellow

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