Sunday, February 24, 2013

Banana Bread Waffles

Although these take about a day to make . . . it is so worth it!!! Its soooo crazy how i never had a single waffle HOMEMADE in my entire life until the fall of 2012! My family never actually bothered togo buy a waffle maker so we always had pancakes instead haha :) I was missing 14 years of waffle heaven and I feel like such a noob! Lol don't worry, I might have had waffles at IHop or something . . . but I discovered IHop in this summer of 2012 sooo do I sound like a person who lives under a rock? I think not! haha hope you guess enjoyed this post :) Cya son!

Banana Bread Waffles

4 tbsp. unsalted butter, melted
1 cup plus 2 tbsp. warm milk
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. brown sugar
1½ tsp. yeast
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground clove
2 eggs, lightly beaten
1 cup mashed ripe bananas (about 3 whole bananas)
2 tbsp. sour cream or Greek yogurt


  1. In a small bowl, whisk together the melted butter, warm milk and vanilla extract.  Set aside.
  2. In a large mixing bowl, combine the flour, brown sugar, yeast, salt and spices.   Whisk together to blend.  Add the wet ingredients to the bowl and whisk just until smooth.  Whisk in the eggs until incorporated.  Cover the bowl with plastic wrap and refrigerate for at least 12 hours, and up to 24 hours.
  3. When you are ready to make the waffles, remove the batter from the refrigerator and let sit at room temperature for 30 minutes.  It should be about doubled in size and there should be small bubbles on the surface.
  4. Add the mashed bananas and sour cream or yogurt to the batter.  Whisk lightly to incorporate into the batter.  Cook in a preheated waffle maker according to the manufacturer’s instructions.  Serve as desired with maple syrup and banana slices.

Tuesday, February 19, 2013

Mini Nutella Brownies

Easy as 1, 2, 3 recipe! Believe it or not but I had my first nutella when i was in 7th grade! When sitting at my lunch \table with all of my good friends, i always wondered why they ate sandwiches with plain melted chocolate. Then i soon realized that they weren't just ANY chocolate . . . they were chocolate with hazelnuts with a few more ingredients! This discovery made me fall in love with Nutella and I just can't get enough of it :) Try this recipe out if you really love to taste that chocolaty hazelnut taste!

1 cup Nutella
2 eggs
10 tbsp flour
Chopped walnuts for topping (optional)


  1. Preheat oven to 350 degrees and line your mini cupcake pan with paper liners.
  2. Whisk together nutella, eggs, and flour until well combined. Scoop 2 teaspoons of mixture into each liner and top with chopped walnutes. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Enjoy!

Saturday, February 16, 2013

Cheesy Broccoli in Sourdough Bread Bowls

These are so AMAZING! It really reminds me of Panera's soup menu and how they give you a choice of either an actual bowl or a bread bowl! This recipe is very delicious and its something that I would probably have everyday of my life (too exaggerated)! Follow me on this blog for more blog updates. Enjoy!

(Serves 6-8)
2 tbsp olive oil + extra for brushing
1 medium onion, chopped
Sea salt
2 cloves garlic, minced
2 cups vegetable broth (or chicken broth)
2 cups of whole, almond, soy, or rice milk
1 bunch broccoli, florets cut, stems trimmed, peeled, and chopped
3/4 cup cheese, shredded
2 tsp lemon juice
Ground black pepper
6-8 sourdough loafs

  1. Preheat oven to 350 degrees.
  2. In a large pot, heat 2 tbsp olive oil over medium-high heat and sauté onions until tender. Season with salt, add in the garlic, and cook for a few more minutes.
  3. Add in the broth, milk, and broccoli. Bring the liquid into a simmer, cover, reduce heat to medium-low and let it cook for 20 minutes until broccoli is soft.
  4. Spoon out a couple of broccoli florets and set aside. Transfer the remaining contents into a large blender and purée. Return the puréed mixture to the pot and add in the reserved broccoli florets. Cooking it on low heat, add in the cheese until melted. Add in the lemon juice and season the soup into perfection.
  5. Slice the top of each sourdough and hollow out the inside. Save the removed bread for dipping into your soup and tear it apart into chunks. Brush oil on the insides of each bread to prevent the liquid from leaking out. Place bread bowls onto a baking sheet and bake for 15 minutes or until the bowls are crispy. Remove from oven and place each bowl onto a serving plate. Pour in desired amount of soup into the bowls and garnish with cheese. Serve with the reserved bread chunks and enjoy!

Tuesday, February 12, 2013

Chocolate Turtle Cupcakes

Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love, Love. All is said about the meaning of Valentine's Day.

Turtle Cupcakes
Yield: 2 dozen cupcakes

For the cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
1 tsp freshly grounded coffee
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream

For the caramel and filling:
½ cup sugar
½ cups heavy cream, warmed
1 vanilla bean, split lengthwise (optional) 
¼ tsp. coarse salt
½ tsp. vanilla extract
½ cup chopped pecans

For the frosting:
12 oz. cream cheese, cold
12 tbsp. (6 oz.) unsalted butter, at room temperature
6 tbsp. caramel sauce (recipe above)
2¼ cups confectioners’ sugar, sifted
Pinch of coarse salt

To finish: 
Caramel sauce
Chocolate syrup or chocolate ganache (optional)
Additional chopped pecans (optional)
  1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the cocoa powder and hot water and whisk until smooth.  In another medium bowl combine the flour, baking soda, baking powder, grounded coffee, and salt, and whisk to blend.
  2. Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
  3. Divide the batter evenly between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.
  4. To make the caramel, spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (To test the color, spoon a drop onto a white plate or bowl.)  Carefully pour half of the heavy cream into the saucepan in a steady stream down the edge of the pan, whisking constantly.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has seized or hardened, place the saucepan over low heat and whisk until smooth.  Transfer to a bowl and let cool to room temperature.
  5. To make the frosting, combine the cream cheese, butter, and caramel sauce in the bowl of an electric mixer.  Beat on medium-high speed until smooth and creamy, about 2 minutes.  Mix in the confectioners’ sugar and salt at medium speed until light and fluffy, about 2 minutes more.  Transfer the frosting to a pastry bag with a large round tip and pipe a swirl of frosting over the top of each cupcake.  Use the tip of a small offset spatula or a small spoon to scoop an indentation out of the center of the frosting.
  6. In a small bowl, mix together of the caramel sauce and the chopped pecans.  Fill the indentations in the frosting with a small spoonful of the caramel-pecan mixture.  Drizzle the cupcakes with additional caramel sauce, chocolate sauce, and sprinkle with additional chopped pecans, if desired.

Saturday, February 9, 2013

Grilled Chicken Marinated in Spiced Yogurt

Valentine is coming up and if you are looking for a dinner that can fill and satisfy your true loves stomach . . . then this chicken is right for you! I like everything about Valentine's Day <3 pink colors, red colors, romance, hearts, love . . . everything about it is so cheesy I LOVE IT. Even though you guys might not have a special someone to share your evening with, you can always cuddle up with your best friend with a box of chocolate to satisfy those cravings! Hope you enjoy this post guys! Love youuuuuuu

1 cup plain yogurt
1 tbsp garam masala
1 tsp ground fennel
1 tsp ground coriander
1 tsp finely chopped garlic
1 tsp freshly grated ginger
1 tsp paprika
1 tsp salt
1 lb chicken thighs, bone and skin attached


  1. In a large bowl, combine the yogurt, garam masala, fennel, coriander, garlic, ginger, paprika, and salt. Mixing well, add in the chicken thighs and marinate in the fridge for 30 minutes or for 4 hours.
  2. Preheat the barbecue to medium-high heat (I used my special electric grill).
  3. Place the chicken on the grill and cook for 30 minutes making sure that both sides are cooked evenly (15 minutes of each side). You can cook the chicken with 2 or 3 stems of cilantro so that the flavor can go into the chicken.
  4. Serve over brown or white rice and add in your vegetables if desired. Enjoy!!!

Tuesday, February 5, 2013

Heart Palmier

Yay its February where love is in the air! Sadly where I live, it's very cold outside when it really should be in the high 60 degrees outside :( These Palmier cookies are super easy to make and they are just so yummy! Happy early Valentine you guys! Follow me on this blog for more blog updates. Enjoy! 

3 tbsp red sugar
1 can (8 oz) Pillsbury crescent rolls or 1 puff pastry sheet
2 tbsp butter, melted

  1. Lightly grease cookie sheets. Sprinkle cutting board with half of sugar.
  2. If using crescent rolls: On sugar-sprinkled board, unroll dough and separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into sugar. If using dough sheet: On sugar-sprinkled board, unroll dough and cut into 4 rectangles. Lightly press dough into sugar.
  3. Brush rectangles with 1 tablespoon of the butter; sprinkle with remaining half of sugar. Place 1 rectangle on top of another. Starting with both of the shortest sides, roll up each side until rolls meet in center. Repeat with remaining 2 rectangles. Refrigerate dough rolls about 30 minutes or until dough is firm.
  4. Heat oven to 375°F. Grease cookie sheets. With serrated knife, cut each roll into 8 slices, forming a total of 16 slices. Place slices, cut side down, 2 inches apart on cookie sheets. Pinch bottom edge of each slice to form a heart shape. Brush with remaining tablespoon butter.
  5. Bake 9-13 minutes or until golden brown. If necessary, gently reroll cookies. Immediately remove from cookie sheets to cooling rack.

Saturday, February 2, 2013

Brookies Brownie/Cookie

From the other recipe before here, I made a different brownie that has the cookie on the bottom and the brownie on the top instead! SOOOO COOL! If you guys are feeling a bit lazy then you can also do a boxed brownie recipe instead of making it homemade! Follow me on this blog for more blog updates. Enjoy!

1 tube (18 ounces) refrigerated chocolate chip cookie dough
3 cups miniature marshmallows
2 cups (12 ounces) semisweet chocolate chips
1 cup butter, cubed
4 eggs
2 tsp vanilla extract
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped walnuts (optional)
  1. Press cookie dough into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 5-7 minutes.
  2. Meanwhile, in a saucepan, combine the marshmallows, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Transfer to a large bowl; cool. Beat in eggs and vanilla. Combine the flour, baking powder and salt; stir into marshmallow mixture. Stir in nuts.
  3. Spread over cookie crust. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Yields: 15 servings.

Tuesday, January 29, 2013

Brownie Stuffed Chocolate Chip Cookies

The most cleverest invention ever! Who would have ever thought that you could put an actual brownie inside a chocolate chip cookie? Not me! Try this recipe out and you will me so shocked of how cool it will turn out!

1 brownie mix
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips

1.  Preheat oven to 350 degrees F.  Prepare brownie according to package directions.  Let cool completely then cut into 1 1/2 inch squares.

2.  In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs and vanilla, continue to beat until well combined.

3.  Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4.  Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.  Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.  Place 6 filled cookies onto a parchment or silpat lined baking sheet and bake for 18-22 minutes or until edges are golden brown.  Remove and let cool for 15 minutes before removing from baking sheet.  Grab a tall glass of milk and dig in 

Makes 12-16 VERY large cookies

Thursday, January 24, 2013

Vegan Peanutty Pho Style Pasta

I had never thought that are such things has putting peanut butter into your pasta recipe! It taste amazing and the lime juice makes it taste like it came from a Pho restaurant! My only regret was that I added a few tablespoons too much of peanut butter . . . making the sauce a bit too thick for my taste >< But all is well! Follow me on this blog for more blog updates! Enjoy :)

Serves 4-6 people

1 lb fettuccine pasta
1 cup coconut milk
1/2 cup water
1/4 cup maple syrup
1/4 cup soy sauce
1/3 or 1/2 cup peanut butter (I used creamy)
1 tbsp chili-garlic sauce
1 tsp grated fresh ginger
3 cloves garlic, minced
2 tbsp lime juice
1 tbsp sesame oil
4 scallions, trimmed and thinly sliced
2 carrots, peeled and shredded
1/2 cup peanuts, roughly chopped, for garnishing
2 tbsp cilantro, roughly chopped


  1. Bring a large pot of heavy salted water to boil. Then cook the pasta noodles as direction on the box. Drain and rinse in cold water, and drain again. Return noodles back into pot and set aside.
  2. To make the sauce: Combine coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger, and garlic in a medium saucepan over medium heat. Whisking often, continue cooking until sauce thickens (you can add 1 tbsp cornstarch if it is too watery). Remove from heat and add in the lime juice, sesame oil, and cilantro.
  3. Toss the noodles with the sauce, scallion, and carrots. Add to your 4-6 pasta dishes and garnish with chopped peanuts. Enjoy!!!

Sunday, January 20, 2013

Boston Cream Pie

I whipped up this recipe when my school was having a fun games day and my friends were surprised that I was able to make such a delicious cake! I never really thought that one simple cake could bring happiness to peoples faces. After that, my passion for baking grew even more :) Follow me on this blog for more blog updates. Enjoy :))

Boston Cream Pie

For the cake:

1 yellow cake mix (and ingredients called for on the package)
For the Filling:
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding
1 1/2 cups Cool Whip or homemade whipped cream

Chocolate Glaze: (If you want a thicker layer you could double this)
1 square unsweetened baking chocolate, coarsely chopped
1 tbsp butter
3/4 cup powdered sugar
2 tbsp milk

  1. Preheat oven and prepare cake mix according to package directions.
  2. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn't happen. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
  3. Beat 1 cup of milk and pudding with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between layers.
  4. For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.

Fluffy Banana Whoopie Pies w/ PB Filling

These little cuties are PERFECT for afternoon snacks and or, tea parties! So far, banana and peanut butter are one of my two favorite things to snack on and this dessert is just for someone like me! :) If i continue on baking like this, I might as well gain 1000000000 pounds :P. Enjoy! Follow me on this blog for more blog updates!

Fluffy Banana Whoopie Pies w/ Peanut Butter Filling

For the Whoopie Pies:
2 cups all-purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (about 2 medium ripe bananas)
1/2 cup sour cream, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg, at room temperature
1/4 teaspoon vanilla extract
1/4 teaspoon banana extract

For the Peanut Butter Cream Cheese Filling:
1 8-oz package cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup smooth peanut butter
1 ½ cups powdered sugar
  1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  2. Whisk the flour, baking powder, baking soda and salt together in a medium bowl; set aside.
  3. Combine the banana and sour cream in a measuring cup and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color and fluffy, about 3-4 minutes. Scrape down the sides of the bowl, then add the egg, vanilla extract and banana extract, beating until incorporated. Alternately add the flour mixture (in 3 additions) and banana mixture (in 2 additions), starting and ending with the flour mixture. Beat only until ingredients are just combined.
  5. Drop by heaping tablespoons onto the prepared baking sheets, about 2-inches apart. Bake, one baking sheet at a time, until edges are golden brown and the cakes spring back when gently pressed, about 10-12 minutes. Remove from oven and slide the parchment paper, with the cakes, onto a wire rack to cool completely. Use a thin metal spatula to lift the cookies off the parchment paper.
  6. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and peanut butter, on medium speed until the mixture is smooth and fluffy, about 1 minute.
  7. Add the confectioners’ sugar and the vanilla and beat on low until incorporated. Increase mixer speed to medium and beat until fluffy, about 2 minutes more.
  8. To assemble: Turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie, leaving a 1/4-inch plain edge.
  9. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.

Wednesday, January 16, 2013

Orange Cupcakes w/ Lemon Curd Filling

Sorry guys if the picture isn't as good as it usually is! >< I was running late and I just need some pictures to post on the blog so I tried my best in just 3 minutes haha. Anyways, these cupcakes are very zesty and full of lemon/orange flavors (which is a great combination!). Enjoy! Follow me on this blog for more blog updates.

(Makes 12 cupcakes)

For the Cupcakes
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon of pure orange extract
Zest of 1 orange (optional)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1. Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.
2. Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange extracts.
In a separate bowl whisk together the flour, baking powder and salt.
3. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
4. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

For the Lemon Curd: (Makes about 1 cup)

  • 3 egg yolks

  • 1/2 cup sugar
  • 3 tbsp fresh lemon juice (about 2-3 lemons)
  • 1 tbsps grated lemon zest
  • 1/4 cup cold unsalted butter, cut into 1/8-in slices

    1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined. 
    2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat. 
    3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.
    4. Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

    For the Cream Cheese Frosting:
    8 ounce package of cream cheese; room temperature
    2 tablespoon of butter; room temperature
    1 tablespoon of shortening
    1 teaspoon clear vanilla extract
    1 1/2 cup confectioners sugar; add more to reach desired consistency

    1. Combine cream cheese, shortening and butter in the bowl of a stand mixer and mix until smooth, creamy and well blended.
    2. Blend in the vanilla extract.
    3. Slowly add the confectioners’ sugar until you reach the desired consistency.

    Saturday, January 12, 2013

    Stacked Oreo & PB Stuffed in Brownies

    Brownies with a little (or big) surprise inside! please be aware that if you are planning on serving this recipe, that you should know if anyone has peanut butter allergies because that is very important! Enjoy! Follow me on this blog for more blog updates.

    Stuffed Oero & Peanut Butter in Brownies

    1 box brownie mix, 8×8 inch size
    24 Oreo Cookies
    1/2 cup creamy peanut butter
    1. Preheat oven to 350 degrees F. and line a 12 muffin cup baker with paper liners.
    2. Prepare brownie mix according to package directions. 
    3. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. 
    4. Spoon 2 Tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. 
    5. Bake cookies and brownies for 18-20 minutes, until brownies are cooked through. Let cool completely then serve.

    Makes 12 servings

    Sunday, January 6, 2013

    Brownies w/ a Cookie Blanket

    Brownies on the bottom and Cookies on top! OMG best thing ever!!! Are you a chocolate lover? Are you also a cookie lover too? Then if you are looking for something that would beat your sweet tooth, then this recipe if just for you! Go try it out soon~ Enjoy! Follow me on this blog for more blog updates.

    For the brownies: ***Or use a regular brownie mix if you are trying to save time!
    1 cup (2 sticks) butter 
    2 1/4 cups sugar 
    4 large eggs 
    1 1/4 cups cocoa powder 
    1 teaspoon salt
    1 teaspoon baking powder 
    1 teaspoon espresso powder (optional but I used this) 
    1 tablespoon vanilla extract 
    1 1/2 cups all-purpose flour 
    2 cups semi-sweet chocolate chips 
    For the cookies:
    2 1/4 cups all-purpose flour 
    1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups semi-sweet chocolate chips
    For the brownies:
    1. Melt the butter in pan over low heat. Mix in the sugar and stir continuously until smooth. Do not allow sugar mixture to boil. 
    2. Pour butter mixture into a a stand mixer. Mix in the cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Fold in the flour and chocolate chips until well combined. Set aside. 
    For the cookies:
    1. Preheat the oven to 350 degrees. 
    2. Cream together the butter, both sugars, and vanilla until creamy.
    3. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour, baking soda, and salt. Stir in the chocolate chips. 
    4. Pour the brownie batter into a greased 9 x 13 dish. Drop small spoonfuls of the cookie dough on top of the brownie batter. 
    5. Bake for about 30 minutes or until a toothpick inserted into the brownie portion comes out mostly clean.

    Tuesday, January 1, 2013

    Dark Black Forest Cake

    Happy 2013 everyone! A new beginning. A new chapter. A new life to start off with! Hope you guys had an awesome time celebrating with your friends and families and enjoy my very own recipe for a Black Forest Cake! During my 10 day off vacation from school, on one of those days, I went out o see the movie Les Miserable and it was a phenomenon! I was never a huge fan of musicals, but this one was by far a 5 out of 5! A big 2 thumbs up! Anyways....Enjoy! Follow me on this blog for more blog updates and please leave a comment if desired.

    For the chocolate cake:
    1½ cups hot brewed coffee
    ¾ cup unsweetened cocoa powder
    2¼ cups flour
    1½ tsp. baking soda
    ¾ tsp. baking powder
    ½ tsp. salt
    1½ sticks unsalted butter, at room temperature
    1½ cup packed brown sugar
    ¾ cup granulated sugar
    3 large eggs
    1 tbsp. vanilla extract
    For the cherry filling:
    1 cup heavy cream
    5 tbsp maraschino cherry syrup
    2/3 cup powder sugar
    1 can (20 oz) pitted cherries
    1/2 cup sugar
    2 tbsp corn starch
    1/2 tsp vanilla extract
    For the chocolate frosting:
    12 oz. good quality semisweet or bittersweet chocolate, finely chopped
    ¼ cup unsweetened Dutch-process cocoa powder
    ¼ cup very hot water
    1 cup + 2 tbsp (18 tbsp.) unsalted butter, at room temperature
    1/3 cup plus 1 tbsp confectioners’ sugar
    Pinch of salt
    To make the cake:
    1. Preheat the oven to 350˚ F. Grease 3, 8 inch round cake pans with butter.  
    2. To make cake: In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved.  Set aside.  In another bowl, whisk together the flour, baking soda, baking powder, and salt.  In a large bowl, combine the butter and sugars until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, and the vanilla.
    3. Add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients (careful not to over mix). Divide the batter into the 3 cake pans and  bake about 30-35 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.
    To make the filling
    1. In a large mixing bowl on medium high speed, whip together the heavy cream, maraschino syrup, and powder sugar until it thickens; set aside. 
    2. Then, drain the canned cherries, reserving 1/4 cup of the juices. Mix together saved juice, sugar, and cornstarch in a medium saucepan on medium heat. Stir constantly until it thickens and stir in vanilla extract. 
    3. Cool completely before using.
    To make the frosting
    1. Place the chopped chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and smooth.  Set aside and let cool to room temperature.  
    2. In a small bowl, combine the cocoa powder and water and stir until smooth.  In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt.  Beat on medium-high speed until light and fluffy, about 5 minutes.  With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated.  Blend in the cocoa powder-water mixture until smooth. 
    To assemble:
    1. Place one of the three cake layers on a plate or your cake stand. 
    2. Spread half of your prepared cherry whipped cream and then top half of the prepared cherry topping. Evenly spreading and layering on top of each other. 
    3. Top the second cake layer and repeat with what you had done before. Finally top with the last cake layer. 
    4. Frost the cake with the chocolate frosting and decorate however you would like. Enjoy!