Thursday, February 28, 2013


On Superbowl Sunday, to go with the Red Velvet Cupcakes I made Oreo Truffle Footballs. They looked like footballs until I got tired and just started dunking them in chocolate without a care in the world (and eyes half shut). I made some royal icing 9and 1/3 of the recipe) to make some "laces" for the footballs.  These came out bigger than I thought they were going to be so instead of going on the cupcakes I just put them in a bowl.  I am not really an Oreo fan; however, these were AMAZING and a huge hit so definitely will be made again!

(Source: Kraft)



- Crush 9 of the cookies to fine crumbs in food processor (I used a blender and did it in batches); reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. (Don't need to seperate them if making footballs)
- Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
-  I melted the chocolate in the microwave in batches; a mug was super helpful for diping the balls in chocolate. Place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
 - Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Monday, February 25, 2013

Mini Happiness!!!

So Santa got me the Wilton Mini Donut Pan Set and I was trying to find reasons when and why to use it - even coming up with the idea of hosting a brunch to use it.  However, I also just joined the masses and got on pinterest, and this is the first the recipe I looked up.   I am definitely going to be using these pans again and I liked this recipe.  I really liked that these donuts are baked.  Anyone have any good donut recipes?

(Source: Real Mom Kitchen)


1 3/4 cups cake flour
1/4 cup cocoa powder
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp canola oil
1 teaspoon vanilla extract


3/4 cup semi-sweet chocolate chips
1/2 cup whipping cream
1 Tbsp butter
2 tsp. corn syrup


- In large mixing bowl, whisk together cake flour, cocoa powder, sugar, baking powder and salt. You want to get rid of any lumps of flour.
 - Add buttermilk, eggs, oil and vanilla to the dry ingredients and mix gently until just combined. 

-  You can place the batter into a ziploc freezer bag and snip a small piece off the corner of the bag to create a pipping bag or just use a pipping bag OR just use 1 tablespoon of batter
 - Spray your donut pan with a light coat of non-stick cooking spray. Carefully pour about 1 tablespoon of batter

- Cook the donuts for 6 minutes in the donut maker. Repeat this process until all the batter is used up.
- Place the glaze ingredients in a microwave safe bowl. Microwave on high for 20 second intervals, stirring after each one until the ingredients are all melted and combined well. This will take about 3 – 20 second intervals.
- Dip top half of donuts in glaze and place on a baking sheet to allow glaze to set. Sprinkle with sprinkles if desired right after dipping.

Monday, February 11, 2013

Fancy Sounding Frosting!

Way back in November I made these cookies; they were delicious, super soft and albeit a little bit sugary (even for me).  I would definitely make these again but a little goes along way with these.  They were huge hits. I also learned that penuche frosting is just another, fancier, way of saying brown sugar frosting :)

(Source: Allrecipes)




- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
 - In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
- In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.

Thursday, February 7, 2013

Surprisingly Easy!

So if we can all remember back that far, let's talk about Thanksgiving desserts!! As a vegetarian and a sweets fanatic, dessert is my happy time for me - it is my Turkey. This year I made two staples, my Apple Oatmeal Crisp, which is honestly wonderful because there is a crisp later on the bottom and on the top.........thank god it is wonderful and worth it because the apples I bought from Target weren't big enough and I needed more so a quick run the nite before Thanksgiving to the foodstore we were back in business, my fresh Whipped Cream ( I think I did the recipe times 5 - no one will ever complain about too much whipped cream.) (I think new pictures are in order next Thanksgiving!

My cousin sent me an email asking me if I received Cooking Light with a picture of a recipe, after telling her no but the recipe looked great I was asked to make it for Thanksgiving.  I have never made a mousse before and some people (thanks mom) doubted my abilities to carry this off but I have to say in the long run it came out great and it was not hard at all.

The recipe does call for 1 tablespoon of Brandy and I somehow don't know anyone who keeps it on hand so my dad and I (family bonding right?) headed to the liquor store and bought a cheap MINI bottle - and seriously it worked out perfect.  Also, it says instant espresso granules and I don't drink coffee but my mom leaves some good British instant coffee in my fridge for when she comes down so I used that. For the Dutch Process Coco I just used my normal Hershey brand coco.  O yeah I forgot to read the Cool Whip directions on how to thaw it and so it wasn't really/fully thawed before I went to go use it so I mixed it a little before I measured it and I think put in some extra. Also, I had a 9 inch pan and just used that - maybe a little thinner but still delicious.

This recipe was declared a HUGE hit by the family even though when trying to cut and serve it, it fell apart a little bit. I love chocolate but even for me this is super chocolate so a little goes along way - isn't that what the whipped cream is for.

As I said one of my resolutions is to be better about taking pictures and honestly, this is the reason! I totally forgot to take the picture until people were halfway thru it!  

(Source: Cooking Light)


1/2 cup water
1/3 cup Dutch process cocoa
1 teaspoon instant espresso granules
4 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 tablespoon brandy
1/2 teaspoon vanilla extract
2 large eggs
2 large egg whites1/3 cup sugar
Dash of salt
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Baking spray with flour (such as Baker's Joy)



  - Preheat oven to 350°.

 - Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.

- Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes).

-  Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350° for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack. Cover and chill at least 8 hours or overnight.

OR USE WHIPPED CREAM: You can substitute an equal amount of whipped cream for the whipped topping BUT you have to cook for 5 minutes longer.

Sunday, February 3, 2013

Game On!

Some people care about the game, I care about the food and commercials! May the best commercial..........I mean!

Red Velvet Cupcakes - supposedly in the colors of the Ravens and 49ers......I had trouble making the gold - o well - still delicious!