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!