Two Holiday Recipes: Pineapple Bread Pudding and Chocolate Gingerbread Cake

So I am already cooking for Christmas gatherings around my house! The first recipe I have for you today is from my friend Noelie who shared with me her Mom's recipe for Pineapple Bread Pudding. It is a family favorite of theirs, and it is to die for. This would be perfect for a big family Christmas gathering because it makes a HUGE pan of bread pudding and you can prepare it the night before and refrigerate it, and then just pop it in the oven before dinner (or just make it the day of, it takes no time!). I added the vanilla sauce and the coconut and it made the recipe divine. I think next time I make the sauce I will try to make a sauce with coconut milk to make it like a pina colada bread pudding.

Noelie’s Mom’s Pineapple Bread Pudding (Big Pan)

2 loaves of French bread, ripped into chunks
5 eggs
3 (12 oz) cans of evaporated milk
1 cup sugar
2 (15 oz) cans crushed pineapple, undrained
2 teaspoons vanilla extract
Large box of instant vanilla pudding mix
Toasted coconut (if desired for garnish)
Vanilla Sauce (recipe follows)

Mix eggs, milk, and sugar together in a large bowl (the biggest bowl you can find!!) Then add vanilla, pudding mix, and pineapple and stir. Stir in bread chunks. Pour into a large (turkey roasting size) pan and bake at 350 degrees for approximately 1 hour. Serve warm topped with vanilla sauce and toasted coconut if desired.

For a smaller crowd, cut recipe in half and cook in a 9 x 13 inch pan. You can also make the full recipe and divide into two pans if desired. You can prep the night before and store unbaked in the refrigerator, wrapped tightly in aluminum foil, and bake just before serving.

Vanilla Sauce for Bread Pudding (from Cooks.com)
½ cup sugar
½ cup brown sugar
1 stick of butter
½ cup of heavy cream
1 teaspoon of vanilla

In a saucepan combine sugars, butter, and cream. Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a full boil (5-8 minutes). Stir in vanilla. Serve warm drizzled over the bread pudding.

This next recipe I saw in Southern Living magazine and I am a sucker for gingerbread recipes. I love it and have fond memories of eating it as a child when we went to visit Westville, Georgia (does anyone else remember the gingerbread and lemonade besides me?). This recipe has a twist, it is chocolate gingerbread with chocolate chips. I also added a teaspoon of cinnamon, but that is up to you. I just love the combination of cinnamon with chocolate, it gives it a little something extra. In the magazine they made it in a fancy tree-shaped Bundt pan, but I made mine in a plain, ordinary Bundt pan and it turned out just fine!

Chocolate Gingerbread Cake (from Southern Living December 2011 issue)
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons ground ginger
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
¾ cup packed brown sugar
¾ cup granulated sugar
1 tablespoon grated fresh ginger
3 large eggs
¼ cup molasses
1 cup low-fat buttermilk
2 cups semisweet chocolate chips
1 tablespoon of confectioner’s sugar, for dusting

Preheat oven to 325 degrees. Coat 12-cup Bundt pan (can use regular Bundt pan or decorative tree Bundt pan) with nonstick spray (I used Baker’s Joy). Sift together flour, cocoa powder, ground ginger, baking powder, baking soda, and salt in a bowl, set aside. In a large mixing bowl, beat together butter and sugars until creamy. Beat in fresh ginger. Reduce speed to medium and beat in eggs, 1 at a time, and then molasses, scraping bowl occasionally with rubber spatula. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined, scraping down bowl occasionally with rubber spatula. Fold in chocolate chips. Pour batter into prepared pan. Bake 1 hour until or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack for 10 minutes, then invert onto wire rack and cool completely. Before serving, dust with confectioner’s sugar. Is also good warmed up with a dollop of whipped cream!

Pumpkin Cupcakes with Salted Caramel Buttercream and Caramel Apple Cheesecake Pie

So my lastest addiction is PINTEREST!! There are so many awesome recipes on there and I several boards full of recipes!! You have to go check it out if you haven't caught the Pinterest craze yet!

OMG...these are amazing. These are so yummy. The salted caramel buttercream is AMAZING!! I cheated when making it because my stove cooks really hot and I kept burning the caramel...so after the 3rd attempt I just melted store bought caramels from my pantry into the cream mixture and it turned out PERFECT (so if you are lazy...do this!).

Pumpkin Cupcakes (pinned from this blog: http://www.madeinmelskitchen.com/2010/10/pumpkin-cupcakes-with-salted-caramel-buttercrea/)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees.Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Makes ~ 18 cupcakes.

Salted Caramel Buttercream (pinned from this blog: http://www.madeinmelskitchen.com/2010/10/pumpkin-cupcakes-with-salted-caramel-buttercrea/)

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract

1 stick salted butter

1 stick unsalted butter

1/2 teaspoon sea salt

2 cups powdered sugar

In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color, about 10 minutes. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Alternatively, you could use just under 1/2 cup of your favorite caramel sauce.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

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This next recipe isn't technically a cheesecake, but it does have a graham cracker crust and a nummy cream cheese layer...so it's close enough! I made this for work and everyone loved it. Also, I made it in a springform pan instead of a pie plate and it worked really well. Be sure to set it out to come to room temp before you serve it because when the caramel gets cold it tends to get gooey and make the crust hard to cut through.

Caramel Apple Cheesecake Pie (Recipe from: http://www.thekitchn.com/thekitchn/best-pie-bakeoff-2008/candy-apple-pie-best-pie-bakeoff-2008-entry-19-069632)



Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans

Apple Filling:
5 Granny Smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

Cream Cheese Topping:
8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar

Topping:
3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

Preheat oven to 375 degrees F. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

Two Recent Cakes: Apple-Cream Cheese Bundt Cake and Lemonade Cake

I have been falling down on taking pictures of my stuff lately for you guys due to temporarily misplacing my camera...but it is now safe and sound and I can take pics again! Also (lucky for you guys) Pinterest has totally revived my cooking spirit so hopefully I will be posting a lot more often now since I am seeing all of these amazing recipes that I must try!

So recently I have made two cakes and they were both delish. The Apple Cream Cheese Bundt Cake is perfect for fall and you must try it NOW! The cream cheese swirl and praline frosting are what make this cake special. The Lemonade Cake may seem a bit summery but who cares? It is totally delicious and another doctored up cake mix...how can you beat that? And you don't have to zest or juice any lemons in the making of this cake...it is made with frozen lemonade concentrate! Can't be good right...wrong! I said the same thing but it is one of the best lemon cakes I've ever had.

Apple-Cream Cheese Bundt Cake (from Southern Living Magazine Sept 2011 Issue)

Cream Cheese Filling:
1 (8 oz) package of cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 Tablespoons all-pupose flour
1 teaspoon vanilla extract

Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add eggm flour, and vanilla; beat until just blended.

Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups of peeled and finely chopped Gala apples

Preheat oven to 350. Bake pecans in a shallow pan for 8-10 minutes or untit toasted and fragrant, stirring halfway through. Stir together 3 cups of flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans. Spoon 2/3 of apple mixture into a greased and floured (or use Baker's Joy) 14-cup Bundt pan. Spoon cream cheese filling mixture over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through the apple mixture using a paring knife. Spoon remaining apple mixture over the filling. Bake at 350 for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in the center comes out clean. Cool cake in pan on wire rack for 15 minutes; remove from pan to wire rack to cool completely.

Praline Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Bring brown sugar, butter and milk to a boil in a 2 quart saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until smooth and stir until mixture begins to cool and thicken slightly. Drizzle over cooled cake. Can add chopped pecans for garnish if desired

Lemonade Cake (from cookiesandcups.com)

Cake:
1 lemon boxed cake mix
4 eggs
1 1/4 cup milk
1/3 cup vegetable oil
2 tablespoons lemonade from concentrate

Glaze:
2 tablespoons lemonade from concentrate
1 cup powdered sugar
1 tablespoon water

Frosting:
1 (8 oz) block cream cheese, softened
1 stick butter, softened
3 tablespoons lemonade from concentrate
1/2 teaspoon vanilla
5 1/2 cups powdered sugar

Preheat oven to 350 degrees. Spray 2-8" round cake pans with cooking spray. In a large bowl, beat all of the ingredients for the cake batter together on low for 30 seconds, then on medium speed for 2 minutes. Divide batter evenly between the two cake pans and bake according to package directions until cake is set and a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for about an hour, do not remove. When the cakes are cool, level them out so that they are flat on top. Poke holes in the cake using a fork.

For the glaze, combine the powered sugar, lemonade, and water in a medium bowl, stir until smooth. Pour equally over the top of the cake layers (still in the cake pans). Cover and let sit for at least an hour, but overnight in the fridge is best (cover with plastic wrap).

For the frosting, Cream butter and cream cheese together until combined. With mixer on low, add the lemonade and vanilla. Slowly add the powdered sugar and then beat on medium for 1-2 minutes until smooth.

When ready to frost, remove the cakes from the refrigerator and loosen around the edges with a butter knife so that the cakes will release easily from the pans. Stack and frost as desired.

Cake Mix Shortcuts: Rocky Road Cookies and Chai Latte Cupcakes

Even though I like to make most of my baked stuff from scratch, sometimes cake mix just comes in handy to make something quick and easy. It is also very easy to doctor up to make it something more than your average cake mix cake.
So for the Rocky Road Cookies, I had a box of devil's food cake mix and decided to make some cookies out of it because I wanted something quick. I found a basic cake mix cookie recipe and decided to add the marshmallows, chocolate chips, and pecans to mimic rocky road ice cream. Definantly line your cookie sheet with parchment paper as the marshmallow does tend to "goo" out of the cookies a little bit and will stick to the pan if the cookies are directly on it.

Rocky Road Cookies

1 package devil's food cake mix
1 stick of butter, softened
2 eggs
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup miniature marshmallows
1/2 cup chopped pecans



Mix together cake mix, butter, oil, eggs, and vanilla until well blended. Stir in chocolate chips, marshmallows, and pecans. Drop by tablespoonfuls onto parchment lined cookie sheet and press down lightly with your hand to slightly flatten each cookie. Bake at 350 degrees for 8-10 minutes. Remove from oven and allow to cool on cookie sheet for 5 minutes before removing to wire racks to cool completely.

I made the Chai Latte Cupcakes because they were made to taste like one of my favorite drinks, a chai tea latte. If you don't know what that is, it is a traditional tea from India that has flavors like cinnamon, cloves, and cardamom and is steeped in milk. It is like Christmas in a cup and I LOVE it!! The original recipe called for the use of powdered chai tea, but I used 3 teabags steeped in the water that the recipe called for and it gave a great chai flavor. These are a simple, fast cupcake that is basically a doctored cake mix and doctored canned vanilla frosting. Sorry I thought I took a picture of them but I guess I forgot too!!

Chai Latte Cupcakes (Adapted from Betty Crocker.com)
1 box of yellow cake mix
1 1/2 cups of water
3 Chai tea bags (can substitute 1 pkg of instant Chai Tea Mix if desired)
1/3 cup vegetable oil
3 large eggs
1 teaspoon cinnamon
1 teaspoon vanilla
1 container vanilla frosting
1 cup white chocolate chips
Cinnamon, for garnish

Preheat oven to 350 degrees and line muffin tin with cupcake liners. Heat water in the microwave for 1 min, 40 sec. Put tea bags in water to steep, set aside to cool. Once tea mixture is room temperature, mix together cake mix, tea mixture, vegetable oil, eggs, cinnamon, and vanilla. Beat on medium speed for 2 minutes. Divide batter evenly among cupcake liners (should make 23-24). Bake for 18-23 minutes or until toothpick inserted in cupcake center comes out clean and tops spring back. Allow to cool in tins for 5 minutes before removing to wire racks to cool completely. In a glass bowl, heat the white chocolate chips at 30 second intervals until melted. Stir until smooth and then cool 5 minutes before stirring in the vanilla frosting until blended. Frost completely cool cupcakes with frosting then sprinkle lightly with cinnamon to garnish.

Hummingbird Cake

This is a "Southern Living" recipe that is listed as the most requested recipe in "Southern Living" history. It may sound like a strange combination, but it is a delicious moist, dense cake. I'm not sure where it got its name but it could be from the sweetness of the cake. And no...it does not contain actual hummingbirds!!

Hummingbird Cake (from Southern Living Magazine)

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 oz) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas (about 4 bananas)
Cream Cheese Frosting (recipe below)
1/2 cup chopped pecans, lightly toasted

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat, stir with a spoon). Stir in vanilla, pineapple, 1 cup of pecans, and bananas. Pour batter into three greased and floured (or use baker's joy) 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove cake layers from pans and allow to cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top of cake. Store in the refrigerator.

Cream Cheese Frosting
1 (8 oz) package cream cheese, softenend
1/2 cup butter, softenend
1 (16 oz) box powdered sugar
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Beat in vanilla.

Fruity Desserts: Blueberry Cream Cheese Pound Cake, Triple Strawberry Cupcakes, and Old Fashioned Pineapple Upside-Down Cake

Decided to go with a fruit theme for this entry since it seems to be the theme of all my latest desserts. Everyone pretty much loved all of these desserts so enjoy!

Old Fashioned Pineapple Upside-Down Cake (from allrecipes.com)

4 eggs

1/2 cup butter

 1 cup packed light brown sugar

1 (20 oz) can sliced pineapple

10 maraschino cherries, halved

1 cup sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup white sugar

1 tablespoon butter, melted

1 teaspoon almond extract

Preheat oven to 325 degrees. In a 10-inch cast iron skillet, melt 1/2 cup butter over very low heat. Remove from heat and sprinkle brown sugar evenly over pan. Arrange pinapple slices to cover bottom of skillet. Distrubute cherries in centers of pinapples and around them if desired; set aside. Sift together flour, baking powder, and salt; set aside. Separate the eggs into two bowls. In a large bowl, beat eggs whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber spatula, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon of melted butter and almond extract. Spread batter evenly over the pinapple in the skillet. Bake for 30-35 minutes or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with a table knife. Cool cake in the skillet for 5 minutes before inverting it onto a serving plate. Good served warm or at room temperature.

Triple Strawberry Cupcakes

1 package yellow cake mix

1 package (3 oz) strawberry Jello mix
1 cup finely chopped fresh strawberries
3/4 cup of milk
3/4 cup vegetable oil
4 large eggs

Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners; set aside. Place the cake mix, Jello mix, strawberries, milk, oil, and eggs into a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape down the sides of the bowl. Continue mixing on low speed for 2 minutes more. Fill the cupcake cups 3/4 of the way full and place pans in the oven. Bake for 20-25 minutes or until cupcakes are lightly golden brown around edges and spring back when lightly touched. Let cupcakes cool in pans for 5 minutes and them remove them to wire racks to cool completely. Frost with Strawberry Cream Cheese Frosting.

Strawberry Cream Cheese Frosting
8 oz cream cheese, softened
1/4 cup butter, softened
3-3 1/2 cups powdered sugar
1/2 cup very finely chopped strawberries
1 teaspoon vanilla extract

Blend together the cream cheese and butter using an electric mixer until combined. Add 3 cups powdered sugar,strawberries, and vanilla blending until well incorporated. Turn mixer up to medium speed and blend until fluffy. Can add additional 1/2 cup of sugar for desired spreading consistency.

*this is not the exact frosting recipe I used but I kinda created mine and have no idea of the proportions; this one looks pretty close and I'm going to test it later this week and will update if I make any changes*

Blueberry Cream Cheese Pound Cake (from Food.com)

8 oz cream cheese, softened

1 1/2 cups butter

3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
Zest from 2 lemons
Juice from 1 lemon
2 cups fresh or frozen blueberries

Cream together the cream cheese, butter, and sugar. Add the eggs, one at a time, beating well after each. Add the flour, 1 cup at a time, beating well after each. Add vanilla, lemon juice, and lemon zest, beat well. Fold in the blueberries. Pour the batter into a greased and floured bundt pan (or spray with Baker's Joy). Bake at 350 degrees for 30 minutes, and then turn the temperature down to 325 degrees and bake for another 55 minutes or until a cake tested comes out clean. If cake begins to brown too much on top before it is baked through, lightly cover the pan with aluminum foil. This will prevent further browning and allow the cake to get done in the center.

Christmas Goodies!!

Here are the things I made for Christmas this year! Some are really simple and others are a little more time consuming (like the coconut cake!). Enjoy!!

Red Velvet Cookies (Betty Crocker Recipe)

1 pouch of Betty Crocker sugar cookie mix

1/3 cup unsweetened cocoa powder

1/4 cup butter, softened

1/4 cup sour cream

1 Tablespoon red food color

1 egg

1 container Cream Cheese Frosting (or you can make some if desired)

1/4 cup finely chopped pecans

Mix cookie mix, cocoa, butter, sour cream, food color, and egg in a bowl until soft dough forms. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 8-9 minutes or until set. Remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Frost with cream cheese frosting and sprinkle with chopped nuts.

Twix Cookies

2 packages Loorna Doone Shortbread Cookies

1/2 package chocolate flavored Almond Bark, melted

Filling:

28 Kraft caramels

6 tablespoons evaporated milk
2 tablespoons butter
1/2 cup powdered sugar
3/4 cup finely chopped pecans

Combine caramels and milk in a large saucepan. Cooke and stir over medium-low heat until caramels are melted and smooth. Remove from the heat and stir in the butter, sugar, and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. Dip tops of cookies in melted Almond Bark and allow to dry.

Martha Washington Candy
(unless you are giving this away to a bunch of people, I recommend making 1/2 a batch)

2 pounds sifted powdered sugar
1 can sweetened, condensed milk
2 cups flaked coconut
1 stick butter, melted
3 cups chopped pecans
Dipping Chocolate:
1 cake paraffin wax
12 oz semisweet chocolate chips

Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls into dipping chocolate using a skewer and let cool. Using a spoon, drizzle additional chocolate over the balls to cover the skewer holes and to make candy look pretty and professional, if desired.

Chewy Chocolate Gingerbread Cookies (From Martha Stewart's Cookies)

1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 tablespoon unsweetend cocoa powder
1 stick unsalted butter, softened
1 tablespoon freshly grated ginger
1/2 cup packed brown sugar
1/2 cup molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 oz semisweet chocolate, cut into chunks

1/4 cup granulated sugar, to roll dough in before baking

Line 2 baking sheets with parchment paper. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer, beat butter and fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. In a small bowl, dissolve baking soda in boiling water. Beat half of the flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate chunks; turn onto plastic wrap. Pat out into a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight. Preheat oven to 325 degrees. Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10-12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days. Can place 1/2 of a cut apple in the container to maintain softness of cookies.

Toasted Coconut Cake with Coconut Cream Filling and Coconut Buttercream (Bobby Flay)

Toasted Coconut:
2 cups sweetened, flaked coconut

Preheat oven to 325 degrees. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once (8-10 minutes). Turn off the oven and let the coconut sit in the oven until very dry and crunchy (be careful to not let it get too brown or it will taste burnt; should be lightly golden, not dark brown).

Coconut Simple Syrup:
1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened, flaked coconut

Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

Coconut Custard:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons coconut rum
1 tablspoon pure vanilla extract

Combine the milks in a medium saucepan and bring to a simmer over low heat. Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

Coconut Filling
3/4 cup coconut custard (see recipe above)
3/4 cup cold heavy cream

Combine the custard and cream in a bowl and whip until soft peaks form.

Coconut Buttercream
3 sticks butter, softened
3/4 cup powdered sugar
3/4 cup coconut custard (see recipe above)
1 tablespoon coconut rum
Pinch fine sea salt

Beat the butter and sugar in a stand mixture fitted with a paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.

Cake:
Butter and flour for pans
2 1/4 cups cake flour
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 tablespoon vanilla extract
1 3/4 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 equal pieces, slightly cold

Preheat oven to 350 degrees. Butter and flour 2 (9 inch) round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, and vanilla in a medium bowl. In the bowl of a mixer fitted with a paddle attachment, mix together the flour, sugar, baking powder, and salt. With mixer running at low speed, add the butter, one piece at a time, and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture to the crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixture on low speed, add remaining 1/2 cup of milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of  bowl and mix for 20 seconds longer. Divide the batter evenely between the cake pans and smooth tops using a rubber spatula. Bake until a toothpick inserted in the center comes out with a few crumbs attached, 22-24 minutes. Cool in the pan on cooling rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the cooling rack, removing parchment paper, and let cool completely (about 45 minutes).

Assembly of Cake:
Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place a layer onto the cake plate and brush with coconut simple syrup. Spoon 1/3 of coconut filling onto the cake layer. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake. Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

Fresh Apple Cake and Down East Main Pumpkin Bread

So these two recipes are fun for fall and are super easy. The pumpkin bread is usually made in loaf pans, but it can just as easily be made in a bundt pan for a fun presentation. Both of these recipes are good just like they are, but a glaze or frosting can be added if desired.

Uncle Bob's Fresh Apple Cake (from Paula Deen on http://www.foodnetwork.com/)

Cake:

3 cups diced Granny Smith apples (about 2 apples)

1 cup lightly toasted chopped walnuts

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs



Preheat the oven to 325 degrees. Lightly grease a Bundt pan or tube pan. In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt. Using an electric mixer, beat the sugar, oil and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture. Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean. Allow the cake to cool fully in the pan (about 1 hour) and then turn out onto a cake plate. Top with frosting or glaze if desired.

Glaze (I did not use this, I used a little cream cheese icing, but it is Paula's suggestion):


1 cup powdered sugar
2 tablespoons honey
2 tablespoons milk

Add all the ingredients to a small bowl and stir until smooth. Drizzle over cooled cake.

Down East Main Pumpkin Bread (from http://www.allrecipes.com/)

 1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees. Grease and flour 3 (7x3 inch) loaf pans. If you choose to bake in a Bundt pan, use 2/3 of batter in the bundt pan and there will be enough additional batter for 1 7x3 inch loaf. I a large bowl, mix together the pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the the prepared pans. Bake for about 50 minutes in the preheated (may take longer in the bundt pan). Bread is done when a toothpick inserted in the center comes out clean.

*I have made this recipe several times in both loaves and the bundt pan and it is delicious either way*

Baking Fun: Mississippi Mud Cake and Banana-Walnut Chocolate-Chunk Cookies

So my baking ventures for the week include and oldie, but goodie that I'm sure you all have made before and a twist on some classic baked goods. The Mississippi Mud Cake is always a crowd pleaser and is more like an incredibly gooey brownie than a cake. The second recipe is more of a combination of banana bread and chocolate chip cookies. Hope you enjoy!!!

Mississippi Mud Cake (From Southern Living)
1 cup chopped pecans
1 cup butter
1 (4 oz) semisweet chocolate bar, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoons salt
1 (10.5 oz) package miniature marshmallows
Chocolate frosting (recipe follows)

Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8-10 minutes until toasted. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl on high 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1-inch jelly-roll pan. Bake at 350 degrees for 20 minutes. Remove from the oven, and sprinkle evenly with marshmallows, bake 8-10 minutes more or until golden brown. Drizzle warm cake with chocolate frosting and sprinkle evenly toasted pecans.

Chocolate Frosting

1/2 cup butter
1/3 cup unsweetened cocoa powder
1/3 cup milk

1 (16-oz) package powdered sugar

1 teaspoon vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickend; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixture until smooth.

Banana-Walnut Chocolate-Chunk Cookies (From Martha Stewart's Cookies)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon coarse salt

1/2 teaspoon baking soda

3/4 cup unsalted butter, room temp

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 1/2 teaspoons vanilla

1/2 cup mashed, ripe banana

1 cup old-fashioned rolled oats

8 oz semisweet chocolate chunks

1/2 cup walnuts, coarsely chopped and toasted

Preheat oven to 375 degrees. Whisk together both flours, salt, and baking soda in a bowl. Beat together butter and both sugars with a mixer on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts. Using a 1 1/2 inch ice cream scoop (I used a 1/2 tablespoon) drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating about halfway through, until golden-brown and just set, 12-13 minutes. Let cookies cool on sheets for 5 minutes, then remove to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for up to 2 days.

Easy Chilled Desserts: Banana-Caramel Pie with Toasted Pecans and Fresh Strawberry Cake

This banana pie is fabulous, and you might as well make two at a time and share with someone else since it is just as easy to make two. Everyone at mine and Al's work loved it. The strawberry cake is really easy and reminds me of one my grandma used to make with coconut (pina coloda cake).

Banana-Caramel Pie with Toasted Pecans

2 pkg (8 oz)  cream cheese, softened
1/2 cup brown sugar
1 teaspoon vanilla extract
1 tub (8 oz) cool whip, divided
1/2 cup caramel ice cream topping, divided
1 graham cracker pie crust (get the 2 extra servings crust if you can find it, there is plenty of filling for it)
1/2 cup pecan pieces, toasted
2 bananas, sliced

Beat cream cheese, sugar and vanilla in a large bowl with mixer until blended. Stir in 2 cups cool whip with a whisk; set aside. Spread 1/4 cup caramel topping onto bottom of crust, then top with a layer of bananas, 1/4 cup of pecans, then the cream cheese mixture. Cover with remaining cool whip and pecans. Cover and refrigerate for at least 2 hours, then drizzle with remaining caramel topping just before serving.

Fresh Strawberry Cake

1 box white cake mix
1 can sweetened condensed milk
2 packages strawberries, finely diced (equals about 4 cups) and combined with 1/4 cup sugar
1 container of cool whip

Prepare cake according to package directions in a 9x13 inch dish. Poke holes in hot cake all over (can use the handle of a wooden spoon), then pour condensed milk evenly over the top of the cake. Allow to cool completely (milk will soak into the cake). Spread strawberry mixture evenly over the cake, then top with cool whip. Chill in the refrigerator overnight or at least 3 hours before serving.

For Coconut Lovers!! Coco Loco Brownies and Barefoot Contessa's Coconut Cupcakes

Sorry I have been a little negligent with my postings lately...I promise I have still been cooking!! Unfortunately, I have been a little negligent with my picture taking as well, but I hope to do better once we finally get moved into our house next week (Yay!!)

Here are some recipes for cocount lovers only. I get that it's a texture thing for most people, but I just don't see how you can't love it!! These cupcakes have a great moist texture and are not overly sweet. Ina uses extra large eggs in all of her baking recipes so I did for this one as well, but I think if you have large eggs you can add one additional egg with similar results. The brownies are very rich and dense with a macaroon-like topping and the flavors of an almond-joy. Enjoy!!

Coconut Cupcakes (From The Barefoot Contessa Cookbook by Ina Garten)

3 sticks butter, softened

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

3 cups all purpose flour
1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

14 oz sweetened, shredded coconut

Preheat oven to 325 degrees. With and electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of the coconut. Line a muffin tin with paper liners. Fill each cup to the top with batter. Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese frosting and sprinkle with remaining coconut. Makes 24 cupcakes.

Cream Cheese Frosting

2 (8 oz) packages cream cheese, softenend
3 stick unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 pounds powdered sugar, sifted

With an electric mixer, blend together the cream cheese, butter, vanilla and almond extracts. Add the powdered sugar and mix until smooth. (This makes a LOT, so using half of the recipe would probably be sufficient)


Coco Loco Brownies (From Every Day with Rachael Ray)


1 2/3 cups sugar
1 stick unsalted butter, at room temperature
1 cup unsweetened cocoa powder
3/4 teaspoon salt
2 teaspoons vanilla extract
3 large eggs
1 cup flour
1 1/2 cups natural almonds, toasted and chopped
3/4 cup semisweet chocolate chips
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk

Preheat oven to 325 degrees. Grease a 9x13 inch baking dish; line crossewise with a 14-inch piece of parchment paper, allowing the ends to hang over the sides. In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from heat and stir in the cocoa powder and 1/2 teaspoon of salt; let cool for 10 minutes. Whisk in the vanilla, then the eggs one at a time, beating well after each addition. Whisk in the flour, then stir in 1 cup almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup almonds and the chocolate chips. In a medium bowl, combine the coconut, sweetened condensed milk, and the remaining 1/4 teaspoon of salt. Spoon the coconut mixture in dollops over the surface of the batter. Bake until the coconut is golden brown and the brownie layer is just set in the center (about 35 minutes). Let cool completely before cutting into bars.

Cream-Filled Chocolate Cupcakes and Lemon Grilled Chicken

Both of the recipes that I used tonight are adapted from one of my favorite food blogs, Laura's Best Recipes.
http://www.laurasbestrecipes.com/

So I suppose that I have started a "thing", baking for Al's co-workers every week. I swear that I can bake things other than cupcakes but I have just found so many good recipes for them lately. This one is cool because it is a filled cupcake and reminds me of a hostess cupcake, but with rich chocolate frosting on top instead of the little white swirl.

Chocolate Mocha Cupcakes

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup cocoa
8 tablespoons butter, melted
2/3 cup buttermilk
2 large eggs beaten with 2 additional egg whites
2 teaspoons vanilla
6 tablespoons strong coffee



Heat oven to 350 degrees and line a muffin tin with cupcake liners. Sift the flour, baking powder, baking soda, cocoa powder, sugar, and salt together. Make a well in the center of the dry ingredients and add the melted butter, buttermilk, eggs, vanilla, and coffee. Blend until there are only a few small lumps left. Scoop into lined cupcake tins and bake for 20 minutes or until the centers spring back when lightly pressed. Cool for three minutes in the pan before removing to wire rack to cool completely.

Cream Filling

2 teaspoons very hot water
1/4 teaspoon salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla








Dissolve the salt in the hot water and allow to cool. Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well. To fill the cupcakes, use a wide star tip (size 21) attached to a coupler on a piping bag. Cut an X in the top of the cupcake and then push the tip into the X and pipe about 1 tablespoon of filling into the cupcake. If you do not have a piping bag, you can remove a small bit of cake from the top of the cupcake then fill the center and replace the cake piece that you cut out.

Dutch Chocolate Frosting
6 tablespoons butter, softened
1/2 cup cocoa powder
2 1/4 cup powdered sugar
1 teaspoon vanilla
4-6 tablespoons milk or half and half

Cream the butter and cocoa powder until smooth. Add the vanilla, powdered sugar, and milk. Mix until smooth. If the frosting is too loose, add more powdered sugar by the 1/4 cup until it reaches the desired consistency. Frost cupcakes as desired.


Spicy Lemon Grilled Chicken

4 boneless, skinless chicken breasts (or bone in chicken)
Juice 4 lemons (then cut up juiced lemons into slices to add to the marinade)
1/4 cup olive oil
2 teaspoons crushed red pepper flakes
2 teaspoons black pepper
1 teaspoon salt

Combine all ingredients in a ziploc bag and allow to marinate for 4-6 hours. Remove chicken from marinade and grill until juices run clear.

PS...so excited to finally have a Wolfgang Puck grill of my own!! My parents have one and it is 10 million times better than a George Foreman as an indoor grill!!

Red Velvet Cupcakes

I know, I know...cupcakes twice in one week!! But this was per request and Al is taking them to school tomorrow (you're welcome Brandon!!). These are awesome Red Velvet Cupcakes with the same Cream Cheese Frosting that I used with the cookies and cream cupcakes earlier this week. They are very light, fluffy, and delicious!!

Red Velvet Cupcakes

2 1/2 cups sifted cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

2 oz red food coloring (2 bottles)

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder until all lumps are gone and set aside. In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of the flour mixture, then the second half of the buttermilk. End with the last third of the flour mixture and beat until well combined, making sure to scrape down the side of the bowl with a spatula. In a small bowl, mix together vinegar and baking soda and then add this mixture to the cake batter and stir well to combine. Fill cupcake cups 2/3 full (will end up with around 20 cupcakes). Bake for about 20 minutes or until tops spring back when touched. Cool cupcakes in tin for 10 minutes and then remove to wire rack to cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting

8 oz cream cheese, softened
6 tablespoons butter, softened
1 tablespoon vanilla
4 cups powdered sugar
2 tablespooons heavy cream

Beat together cream cheese and butter in the bowl of an electric mixer; add in vanilla extract. Beat in powdered sugar and then heavy cream and beat on medium-high speed for 4 minutes until light and fluffy

Easy Crockpot Chicken Recipe (per request), Zucchini Parmesan, Cookies and Cream Cupcakes

So my friend Kelli inquired about some crock-pot chicken recipes and I told her I would experiment with a few. The first one I have tried is Dijon Crock-Pot Chicken. It was very easy and tasty and the hubby said it was definantly a do-over!!

Dijon Crock-Pot Chicken

4 to 6 boneless chicken breasts
Salt, pepper, onion powder, garlic powder for seasoning chicken
2 tablespoons dijon mustard
1 can 98% fat-free cream of mushroom soup
2 teaspoons cornstarch

Wash chicken and pat dry. Lightly sprinkle seasonings on each side of chicken breasts; place in slow cooker. Combine remaining ingredients and spoon over the chicken. Cover and cook on low 6 to 8 hours.

Side Dish: Zucchini Parmesan

2 zucchini, thinly sliced

1 tomato diced or 1 can diced tomato, drained

Salt and pepper to taste

1-2 cloves garlic, finely diced or grated

1/2 teaspoon dried thyme

1/4 cup grated parmesan cheese

1/4 cup italian seasoned bread crumbs

1 teaspoon olive oil

 

 
 
 

 
Preheat oven to 375 degrees. In a baking dish, place an even layer of zucchini and then top with 1/2 of the chopped tomato. Sprinkle salt, pepper, and 1/2 of thyme and garlic over this layer; then repeat with another layer of zucchini, tomato, and seasonings. Toss together parmesan cheese, breadcrumbs, and olive oil and then spread evenly over the top of the dish. Bake approximately 30 minutes or until zucchini is soft.
 
Treat for the Day: CUPCAKES
 
My mom asked me to make her something for her church kids for a back to school treat, and I found a recipe for Cookies and Cream Cupcakes and I thought it would be fun. They are delicious!!
 
Cookies and Cream Cupcakes
 

1 1/2 cups butter, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 1/2 cups whole milk
14 coarsely crushed oreos
Cream Cheese Frosting (recipe follows)
Garnish: Mini Oreos
 
 
 
Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners. In a large bowl beat together butter and sugar at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crushed cookies. Spoon batter into prepared muffin cups. Bake for 16 to 20 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes, then remove from pans and cool completely on wire racks. Spread or pipe cream cheese frosting over cooled cupcakes. Garnish with mini oreos if desired.
 
Cream Cheese Frosting
8 oz cream cheese, softened
6 tablespoons butter, softened
1 tablespoon vanilla
4 cups powdered sugar
2 tablespooons heavy cream
 
Beat together cream cheese and butter in the bowl of an electric mixer; add in vanilla extract. Beat in powdered sugar and then heavy cream and beat on medium-high speed for 4 minutes until light and fluffy.