Tag Archives: white chocolate

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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Gingerbread Cupakes

Gingerbread Cupcakes // Pale Yellow

One year ago I made some cupcakes for Stacey’s birthday.  I took some pictures of the cupcakes and typed up the recipe.  Then I put the pictures, some words, and the recipe together to form a blog post.  Finally I hit publish.  I clearly have not become rich and famous from this blog, but I have been having a whole lot of fun!

Gingerbread Cupcakes // Pale Yellow

Sometime this month I will do a proper first birthday for the blog, but I have a bit of baking burnout from the holiday baking season.  There is still a backlog of recipes to type up, photos to edit, and posts to write.  Gingerbread maybe slightly out of season, but who cares?  I can do what I want!

Gingerbread Cupcakes // Pale Yellow

These little cupcakes had a great flavor but I prefer a lighter density when eating cupcakes.  The gingerbread felt more like a bread than a cupcake.  However, the frosting was super fun!  The creamy, whipped frosting was perfect on this dense cake.  The hint of white chocolate flavor paired nicely with the spicy cinnamon and ginger.

Gingerbread Cupcakes // Pale Yellow

One Year Ago – Salted Caramel Chocolate Cupcakes

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Gingerbread Cupcakes
Adapted from Cookies & Cups
Yield – 24 mini cupcakes

1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/3 cup dark brown sugar
1/4 cup molasses
1 egg
1/2 cup hot water

  1. Preheat the oven to 350 F and line mini cupcake tins with liners.
  2. Sift together the flour, powder, soda, ginger, cinnamon, nutmeg, and salt onto wax paper.
  3. Beat together the butter, sugar, and molasses until light and cream.  Beat in the egg until well combined.
  4. On low, beat in the dry ingredients and hot water in alternative batches.
  5. Use a 2-tablespoon scoop to portion the dough into cupcake liners.
  6. Bake for 12 minute or until a knife inserted inside comes out clean.  Let cool completely on a wire rack.

Frosting
4 ounces cream cheese, room temperature
1 box (3.5 ounces) white chocolate instant pudding
2/3 cup cold milk
4-6 ounces thawed Cool Whip

  1. Cream the cream cheese until light and fluffy, about 2 minutes.
  2. Add in the milk and instant pudding.  Beat until well combined and scrape the bowl as needed.
  3. Fold in the Cool Whip until the frosting reaches the desired consistency.
  4. Pipe on top of the cupcakes.Gingerbread Cupcakes // Pale Yellow

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Chocolate Cupcakes with White Chocolate Peppermint Buttercream

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

Merry Christmas!! Many of you have seen these cupcakes before, but few of you have had the opportunity to eat them.  I made these cupcakes not for a birthday or holiday party, but to use for my Christmas card this year.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

This is the card I sent out to my friends and family, cheesy and awesome all in one!  Everyone sends out cards with their adorable children on the front, so I thought I would send out a card with my blog baby.  Kind of not the same thing, but I think it’s hysterical!

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

These cupcakes are quite tasty!  I used my favorite dark, rich, and moist chocolate cupcake recipe.  I only made 9 cupcakes because I didn’t want there to be waste, double the recipe as needed.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

The frosting uses my favorite – Swiss meringue buttercream – as a base with melted white chocolate and plenty of peppermint extract.  I’ll admit, I’m not the biggest fan of white chocolate, but there are occasions when white chocolate is the right choice, this is one of them.  The buttercream is silky smooth with delicate flavor from the white chocolate and the minty glow from the peppermint extract.  This is one of best frostings I have made, perfectly creamy and not to sweet.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

Altogether, the cupcake is a Christmas miracle in every bite!  It may be too late to make these for your holiday get together, but save the recipe for next year.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

No worries, this is only a short break from the cookie marathon!  This week and next week will feature the rest of the cookies I’ve made for cookie platters.  If you missed the previous cookie posts, here they are: Pumpkin Truffles, Candy Cane Truffles, Peppermint Blossoms, Eggnog Cookies, and Pecan Bark.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

I would like to wish you and your families a very Merry Christmas!  I hope the next few days are filled with delicious food, family, friends, joy, and lots of love!

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

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Chocolate Cupcakes
Yield – 9 cupcakes
Adapted from Chocolate Cupcakes with Vanilla Frosting

3/4 cup flour
1/3 cup cocoa, I used Hershey’s Dark
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla
1/4 cup whole milk
1/3 cup hot water

  1. Preheat the oven to 350 F.
  2. Add the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  3. Beat together the eggs, oil, vanilla, and milk in a small bowl and add to the dry ingredients.
  4. Mix until just combined and then scrape down the sides.  Turn on the mixer and add the hot water slowly until well combined.
  5. Fill 9 cupcakes liners with a basic ice cream scoop and bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean.  Cool completely on a wire rack.

White Chocolate Peppermint Swiss Meringue Buttercream
Adapted from Brave Tart

2 1/2 ounces egg whites
2 1/2 ounces sugar
1/4 teaspoon Kosher salt
1 cup (2 sticks), room temperature
1 cup white chocolate chips
1 teaspoon peppermint extract
optional – red food coloring, green sprinkles

  1. Combine the egg whites, sugar, and salt in the bowl of a stand mixer.  Place the mixing bowl in a double boiler.  The pot only needs to have a thin layer of simmering water.
  2. Whisk the egg whites frequently while they heat.  Cook until the mixture is no longer gritty.
  3. Attach the bowl to the mixer and whisk on high speed for 6-10 minutes or until the bowl is cool to the touch.  The egg whites should have whipped into a stiff, shiny, meringue.
  4. Add the white chocolate to a bowl and place over the pot of simmering water.  Stir until the chocolate chips are melted.  Allow to cool.
  5. With the mixer still going on medium speed, add in the butter 1 tablespoon at a time.  The frosting may get a little loose, but just keep beating, it will all come together and get stiff.
  6. Pour in the cooled, melted chocolate and the peppermint extract, beat until combined and smooth.
  7. Add streaks of red food coloring to the inside of a piping bag using a paint brush.  Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow
  8. Carefully add the frosting inside and pipe on top of the cupcakes.  Add green sprinkles and decorate as desired.Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

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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!

Print the Recipe!

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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