Cake Pops

I've been seeing these pop up around the internet for a while now. I've been waiting for a good reason to make them and I finally found one.... a cold, gray Saturday with nothing to do. These were a lot of fun to make (I even got Ross to help with the dipping and sprinkle application and even though he'll never admit it, I think he actually had fun!).


They are a little time consuming so make sure you have enough time or just bake the cake/roll the cake balls the day before. It's really important to make sure your cake balls are chilled really well before you start the dipping process. I was really impressed with how cute these were. What was even more impressive though was how good they tasted! I knew they were going to be adorable but I had very low expectations for how it was actually going to taste since it was boxed cake mix after all... but these were actually really good!

Step by step directions can be found here at Bakerella. I chose to use Devil's Food Cake and Cream Cheese frosting.

(This is the reject pile. A.K.A. the ones that I'm keeping)

Mint Chocolate Chip Cookies

It's funny how sometimes we stumble across the best recipes when we're hardly expecting it. Normally when I bake something, it's planned out pretty far in advance. I have an ever-growing "to bake" list of recipes that I want to try. For instance, right now Chai Cupcakes, Chocolate Ginger Cookies, and S'mores Cookies are next up to bat. I usually know a few days ahead of time when I'm going to bake and I hardly ever bake on a whim. But the other night I found myself with a few hours of free time and as we were sitting on the couch relaxing I declared to Ross "I'm going to bake some cookies."


I didn't want to have to go out to get ingredients so I wanted to make something with ingredients I had on hand. This ruled out all of the aforementioned to bake items. I found this recipe for Mint Chocolate Chip cookies on Lovin From the Oven. (If you haven't check our her blog, go now, it's awesome!). I wasn't expecting much from the cookies because she actually said that she didn't like them...actually I believe she said she hated them. She didn't like the peppermint extract in the cookies. I was prepared to hate them. I wasn't even planning to blog about them. BUT, the second I took a bite of one (about 11:00 PM on Sunday night) I had to grab my camera immediately and start taking pictures (albeit pretty bad ones, but the cookies make up for it, I promise). You, yes you, need to make these cookies.

I actually made 2 batches because I was little scared about the warning that came with the original recipe. One with peppermint extract as stated and one with a teaspoon of vanilla extract instead. They were both amazing, but everyone preferred mint ones more. The mint was not overpowering at all; it was just right. Even if you don't like mint make these cookies with vanilla because they're sooo good. They are thick and chewy and they have a perfect, slightly crispy exterior. And do you know what the best part is? They are EASY. No need for 2 kinds of flours, no extra egg yolk, no chilling for 36 hours, no gourmet chocolate that's $10/lb. Just plain old delicious chocolate chip cookies (with a little bit of mint).

Recipe: Adapted from Lovin' From the Oven

Ingredients:

• 1 1/2 cups of all purpose flour
• 1/2 tsp. of salt
• 1/4 tsp. of baking soda
• 1/2 cup of butter at room temperature
• 1/2 cup of tightly packed light brown sugar
• 1/3 cup of granulated sugar
• 1 egg (beaten)
• 1/4 tsp. of peppermint extract
• 1 cup of chopped dark chocolate (I used 1/2 c. semi-sweet chips and 1/2 c. bittersweet)
  

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and peppermint extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chopped dark chocolate by hand. Cover and refrigerate for an hour.
   
4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and roll them into balls. Leave about 2 inches between each ball. Bake for 10-12 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Vanilla Cupcakes with Vanilla Bean Buttercream & Chocolate Buttercream

Ok I know it's been a while since I blogged. Things have been a little crazy lately. First there was finals which is busy season for me since I run a tutoring company. Then I was on vacation in Miami for 3 weeks (I know, tough life) and while I did do a little baking, I didn't take any pictures. Now I'm finally back home and starting to settle into routine again. So I bring you these...

We had some friends coming over the night to play board games and I really wanted to try out a new decorating tip that I got so I figured I'd whip up a batch of cupcakes. To me, finding the perfect cupcake recipe is sort of like finding the perfect chocolate chip cookie recipe. Everyone has their own favorite and even when you find one that you think is the best, you just can't help yourself from trying other ones. Well, I'm glad I kept trying new recipes because this one is amazing.

The cupcakes came out perfect. I've made cupcakes that have sunk in the middle, that have been dry, that have a top that's too domed, etc. And while they all taste good, I want one that tastes good AND looks good. Really, is that too much to ask? Well this is it. The cake was flavorful, moist, and it rose just the right amount leaving a perfect canvas for frosting.

For the frosting I made a Vanilla Bean Buttercream. I always use Magnolia's Vanilla Buttercream recipe which is simple and delicious. However, I had been seeing a fair amount of recipes with shortening in them lately so I decided to add about a tablespoon of shortening to the recipe. This really gives the buttercream some stability. I took half the buttercream and added a vanilla bean and I took the other half an added a few spoonfuls of cocoa powder. The vanilla buttercream was amazing. I could (and perhaps did) eat that stuff by the spoonful. The chocolate? Eh. I don't think cocoa powder is the way to go for chocolate buttercream. Next time, I'll be less lazy and actually use melted chocolate.

I got the recipe from My Baking Addiction who got it from Baking at Home with the Culinary Institute of America. Be sure to check out her blog because she turns the cake into Cinnamon Swirl Cupcakes which look divine! The original recipe is for a an 8" cake, but if you want to make cupcakes just fill the cupcakes about 2/3 full and bake for 18 - 20 minutes. (Note: I cut the recipe in half and got 16 cupcakes)

Recipe: Yellow Butter Cake from Culinary Institute of America

Ingredients

• 3 ½ c cake flour
• 2 c sugar
• 1 Tbsp baking powder
• ½ tsp salt
• 1 c (2 sticks) butter, unsalted, diced, at room temperature
• 1 c whole or low-fat milk (divided use)
• 4 large eggs
• 2 large egg whites
• 2 tsp vanilla extract

Directions:

1. Preheat the oven to 350F. Coat two 8” cake pans lightly with cooking spray
2. Sift the flour, sugar, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl. Add the butter and ½ cup of the milk. Mix on medium speed until smooth, about 4 minutes, scraping down the bowl with a rubber spatula as needed.
3. In a separate bowl, blend the eggs, egg whites, the remaining ½ cup milk and the vanilla extract. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the bowl between additions.
4. Divide the batter evenly between the two pans. Bake until the layers spring back when touched lightly in the center, 35-40 minutes.
5. Remove the layers from the oven and cool completely in their pans on wire racks. Release the sides and bottom of the layers from the pans with a narrow metal spatula or a table knife before unmolding and finishing with fillings and icings.

Chocolate Toffe Cinnamon Chip Cookies

I stopped in a grocery store that I don't usually shop at the other day just to pick up a few things. As I was making my way down the aisle I saw a bag of cinnamon chips out of the corner of my eye. My husband looked at me like I was crazy as I immediately grabbed 2 bags with a huge smile on my face and tried to (calmly) explain to him how I've tried looking in our regular grocery store for cinnamon chips so many times but never found them.

I had a hard time deciding what I want to make with them (luckily I bought 2 bags and now I know where to buy more) but ultimately decided on some chocolate toffee cinnamon chip cookies when I saw the bag of heath pieces in my pantry. I was a little worried that I might be throwing too many flavors into one cookie, but once I tasted the cookie I realized I had nothing to be worried about! All the flavors married together amazingly!

These are really good. They have a perfect chew with a crispy exterior. The cinnamon and toffee makes them a perfect fall cookie. I decided to use mini chocolate chips because I didn't want the chocolate to overwhelm the cinnamon and toffee. I ended up using about 1/3 cup of cinnamon chips because I was worried about it tasting too cinnamon-y. You could definitely taste the cinnamon but it wasn't overpowering. If you really like cinnamon then add more, but I liked them just they way they were!

I will definitely be making these again, but in the mean time I'll be looking for other recipes to use my remaining bag of cinnamon chips. (Hint, hint... suggestions welcome!)

Recipe - Makes 20 - 30 cookies
Adapted from AllRecipes
Ingredients:

• 2 cups bread flour (regular will work fine too)
  
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 Tablespoons milk
  
• 1 cup toffee bits
  
• 1/2 cup mini semisweet chocolate chips
  
• 1/2 cup cinnamon chips
  

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, egg yolk, and milk until light and creamy. Mix in the sifted ingredients until just blended.
   
4. Stir in the chocolate chips, toffee chips, and cinnamon chips by hand using a wooden spoon. (At this point I like to chill the dough for at least 1 hour. If you don't they will still taste amazing but they may spread a little)
   
5. Drop cookie dough by rounded spoonfull onto the prepared cookie sheets. Cookies should be about 2-3 inches apart.
6. Bake for 15 in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

The Great Cookie Spreading Experiment

I know I'm long overdue for a post, but this one is a good one! I call this the great cookie spreading experiment. (I feel like Alton Brown!) You see, a few months ago I posted about how I found the PERFECT base for my chocolate chip cookie recipe. I was happy as a girl could be. But then... a few people tried the recipe themselves and reported that their cookies spread a little when they were baked. This confused me since mine hardly spread at all the first time I baked them (maybe it was the weather?).

The recipe that I used called for milk to be added into the cookie dough. I figured that reducing the liquid would reduce the spreading, and so the cookie spreading experiment was born.

(1/4 c, 2 T, no milk)

The original recipe called for 1/4 cup of milk. I made the recipe as written orginally, with 2 tablespoons of milk, and with no milk. The results?

From left to right: no milk, 2 tablespons., 1/4 cup

As you can see, there was a definite difference in the spreading. Sure enough the 1/4 cup of milk DID spread a lot. Even though they all tasted amazing, I had a clear favorite. My favorite was the middle cookie with 2 tablespoons of milk. The reduction from 1/4 of liquid helped with the spreading but having some liquid in there kept it moist and chewy. The ones with no milk were also really good. The bread flour and the extra egg yolk kept them chewy. They held their shape really well, so if you're looking for a cookie that definitely will not spread, skip the milk all together!

So here it is... my OFFICIAL favorite chocolate chip cookie recipe

Recipe - Makes 20 - 30 cookies
Adapted from AllRecipes
Ingredients:

• 2 cups bread flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 Tablespoons milk
  
• 1.5 cups semisweet chocolate chips
• 1 cup mini m&m's (optional)
  

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, egg yolk, and milk until light and creamy. Mix in the sifted ingredients until just blended.
   
4. Stir in the chocolate chips and m&m's by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

The Best Oatmeal Cookies Ever

These are definitely the best oatmeal raisin cookies I have ever eaten. I'm usually not a fan of oatmeal raisin. Actually, let me clairfy, I'm usually not a fan of raisin. I like the oatmeal and cinnamon part! These cookies promised that even raisin haters will love them!

The recipe utilizes a method of soaking the raisins for a couple of hours before they go into the cookie. This produces a plump and moist raisin inside the cookie. And even though the recipe promised that you'd love the cookies, even if you hate raisins, I STILL debated skipping them. Lucky for me, I was baking these for a friend who actually does like raisins so I was forced to keep them in, and I'm so glad I did! These cookies are soft and chewy and even better on day 2.

I will definitely be making these again (and again and again). In this batch I decided to mix in some white chocolate and dried cranberries. The recipe is really adaptable so feel free to add in whatever you'd like!

Recipe: From Journey to Crunchville
Ingredients:

• 1 cup butter, room temp
• 1 cup brown sugar
• 3/4 cup white sugar
• 2 eggs, well beaten
• 1 TBSP (yes tablespoon) vanilla
• 1 1/2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp cinammon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 3 cups oatmeal (quick cooking or old fashioned, not instant)
• 1 cup raisins
• 1/2 cup chocolate chips (optional)
• 1/2 cup chopped nuts (optional)

Directions

1. The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. I just walked by a few times and stirred it while I waited.

2. Preheat to 350 F. Cream butter and sugars with mixer. In a seperate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Now add in the egg & raisin mixture (I used my hands). Then add oatmeal and chocolate chips/nuts and combine well. Form into balls on cookie sheet. Bake 10 minutes. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack.

Caramel Apple Cheesecake Bars with Streusel Topping

The day has finally come. The day when I have to blog about a dessert that I made that was sub-par. Unfortunately, as delicious as its name sounds, this dessert fell flat for me.

I had a bunch of apples that I wanted to use so I was looking for a good apple recipe. After reading numerous apple crisp, cobbler, and pie recipes I settled on this Caramel Apple Cheesecake Square recipe. The name just drew me in!

The cheesecake layer was good and the apple layer was good (though it probably could've been doubled... the apples sort of got lost), but the crust and the topping left a lot to be desired. The crust was soggy and didn't hold up to the layers very well. If you have a good crust recipe definitely use that instead. I would maybe use this recipe from the lemon bars I made this summer. And the topping just seemed a little too floury for me. I'm really surprised that it didn't turn out better because it had a lot of positive reviews. Oh well... at least I got a few pretty pictures!



Recipe: From FoodNetwork.com
Ingredients

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
  
• 1 cup (2 sticks) butter, softened
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar, plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusell topping, recipe follows
• 1/2 cup caramel topping

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.