Chocolate Chips Make Everything Better

My Pinterest addiction helped me discover a recipe for Brownie Batter Chocolate Fudge Cupcakes by Kevin & Amanda. I made them for the card night; they were delicious!

The next time I make them I will half the frosting recipe and use three trays for the cupcakes (making 36). The ones that turned out the best (by looks only) were the ones that had closer to 2 Tablespoons of cake mix and a drop of brownie batter. They are also great without frosting.

I had so much frosting left over from making the Brownie Batter Cupcakes that I decided to try a little something.. With a few tweaks of the original cake recipe, I made French Vanilla & Chocolate Chip Cupcakes with chocolate frosting (scroll down to the frosting recipe). I used a Wilton's 2A Boquilla tip - bought them at Walmart in a set.

As a kid, my favorite birthday cake was chocolate chip with chocolate chip frosting.
Making these cupcakes brought bake a lot of great birthday memories!

French Vanilla & Chocolate Chip Cupcakes

Preheat oven to 325 degrees. 

Line cupcake pans with 24 to 30 liners. I used the Reynolds Baked for You - Stay Bright Liners. I found them at Walmart in the aisle with the Ziploc bags.

• 1 French Vanilla cake mix (I used Betty Crocker)
• 1 box French Vanilla pudding (3.4 to 3.9 oz box)
• 1 cup sour cream (I use regular)
• 1 cup vegetable oil
• 4 large eggs
• 1/2 cup milk (2% or whole)
• 1 1/2 to 2 cups of semi-sweet mini chocolate chips (I used Nestle)

Mix the cake mix and pudding mix (just the dry - you don't actually follow the recipe on the boxes) - set aside about 1/4 of the mix in a separate bowl with the chocolate chips. 

Pour a big glass of milk and enjoy! These are moist and the
frosting is rich.

Mix the remainder of the cake mix, pudding, sour cream, vegetable oil, eggs, milk and vanilla bean paste for about 3 minutes on 'stir'. I use a Kitchen Aid stand mixture, but you can easily use a hand mixer on low speed.

Stir the bowl of mix and chocolate chips to 'coat / dust' the chips with the mix. This helps keep them from sinking in the batter. Then fold in to the cupcake batter. 

Spoon or scoop the batter in to the cupcake liners. Fill 1/2 to 3/4 full. Be careful not to overfill.

Bake for 25 to 30 minutes. Let cool and top with frosting.

Making Sandra Lee Proud

The ingredients.

For a long time one of my favorite tv chefs has been Sandra Lee from the Food Network's Semi-Homemade. If you're not familiar with her, she shows you how to make great food that's not made from scratch ... it's semi-homemade.

When I came across the recipe for S'mores Cookies on The Girl Who Ate Everything, I knew I wanted to try making them. Christy's recipe is great, but I wanted to make it even more spectacular by making it faster and easier.

All those hours watching Sandra Lee paid off because I immediately thought about using Nestle break and bake cookie dough.

Getting together with the girls for cards, was the perfect opportunity to try out this recipe. I tried making the s'mores cookies two different ways.

S'mores Cookies - Version 1

For my first attempt, I spaced the graham crackers out on the cookie sheet. I also used a full square of the cookie dough. I baked them at 325 for approximately 15 minutes. I put the Hershey's on after the cookies came out of the oven. The end result was more of a cookie look.

Version 1 - looking good.

Version 1 after about 15 minutes at 325.

S'mores Cookies - Version 2

For the second round, I placed the graham crackers next to one another. I also used half of a cookie dough square for each graham cracker. This time I also, cut the marshmallows in half. They seemed to stay in place better and not roll around. After they baked, I cut as needed. For the most part, the cookie dough fit the cracker.

Version 2 - looking good

Version 2 - after about 15 minutes at 325

My preference is Version 2. Next time, I'll use more marshmallows. I might also try them with chocolate graham crackers and peanut butter cookie dough.

The great thing about making these was that the clean up was super easy. I dirtied a knife and spatula. They were a huge hit at cards.

Macarons Take Two

My current 'strange addiction' could be mastering French Macarons. I blame my fascination with French Macarons on my friend Tammy and Pinterest. Tammy has mastered making them; however, she is a full-time pastry chef. Through Pinterest, I found David Lebovitz and Helene Dujardin they are simply amazing. They share their knowledge through their sites.

Second attempt at French Macarons - I give myself a B+

I tried making macarons earlier this month and needless to say the shells were a failure. Back to the internet I went ... in search of tips for making French Macarons. I came across "How to make macarons: what's working for me right now" on the blog Eat. Live. Travel. Write. This post is full of great tips and tricks. It was here that I found the best tip about piping the shells - pipe from the side. This combined with taps / whacks of the tray on the counter help create the little foot and a smooth shell.

Today was attempt number two at making David Lebovitz' Chocolate French Macarons, and I'm thrilled with how they turned out. I also made his chocolate filling - mine didn't seem to be as thick as I thought it should be. I took them with me to share with the card girls. They all agreed they were tasty.

What's working for me:

• Weighing the ingredients with a food scale.
• Grinding the almond flour, confectioners sugar and dutch coco in a food processor then shifting it.
• Piping the shell filing from the side.
• Leaving the egg whites out for about 30 minutes to an hour. Long enough to get about room temperature.
• Whacking the cooking sheet on the counter - it seems to help the shells get the foot and a smooth top.
• Baking them right away. That's right, I don't let them set out for an extended period of time.

I'm now ready to try a new flavor. What should I try next?

Macarons Sans Coconut

It wasn't until I met the amazing pastry chef and artist, Tammy Varney, that I learned not all macarons have coconut. Tammy makes amazing French Macarons for her cafe - Meridienne Dessert Salon & Cafe in downtown Rogers. She also designed and made our amazing wedding cake.

'American' Macaroons have coconut and a second 'o'; however, French macarons do not have coconut and only have one 'o.'

Through Pinterest, I found David Lebovitz. He's another amazing pastry chef / baker. On his site he gives a lot of how to about making French Macarons, and he has a recipe for French Chocolate Macarons. I ordered the ingredients from King Arthur Flour that I couldn't find at the local Walmart.

My first try! Pre filling.

I followed his recipe and even weighed the ingredients instead of going by volume. They tasted amazing; however, I need to work on my piping technique. Also, I think I added the sugar to the egg whites too soon.

They had the 'footing' on the bottom, but only three came out with a smooth top. I'll try them again and again until I master the shape - which I think is all about the way it's piped.

Personal note: I do not like coconut.

Christmas Baking-palooza 2011

It's been several years since I did the Christmas baking thing. I found some recipes that I wanted to try out. Once I got started baking, I couldn't stop.

I don't remember not knowing how to bake; however, I don't remember the first time I baked. What I do remember is my mom (Marilyn) teaching me how to bake. The majority of what I know about baking is because of her. Several of the cookies recipes she shared with me were her mom's recipes. It always surprises me to meet someone that claims they do not know how to bake.

One of my new recipes came from Leigh Anne at Your Homebased Mom, her Oatmeal Peppermint Dipped Cookies are delicious!

I tweaked her recipe a bit and came up with what I'm calling Oatmeal Chunk Peppermint Bark Cookies. I can't help myself, I always like to put my twist on recipes. I rarely follow a recipe exactly. This causes a bit of anxiety with a few of my friends that insist on following a recipe exactly.

I like to call these Oatmeal Chunk Peppermint Bark Cookies.

I use a Kitchen Aid Mixer because I like to let it do all the work.

For the cookies, you'll need the following:

• 1 cup unsalted butter at room temperature
• 1 cup brown sugar
• 1 cup white sugar
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cup flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp salt (Kosher or Sea)
• 3 cups oats (Quaker Old Fashioned)
• 1 bag of Nestle Chocolate Chunks

I always mix / fluff the butter then add the sugars. After the butter and sugar are fluffy, I add the eggs and vanilla. 

While that's all mixing, I measure out the flour, cream of tartar, baking soda, salt and oats and mix in a bowl. Gradually add the flour mixture to the butter mixture.

Add in chips. I use around half a bag of Nestle Chocolate Chunks.

Bake at 350 degrees for 10 to 12 minutes. The cookies will spread out on the pan, so be sure to leave plenty of space.

For the dip, you'll need:

1 bag of chocolate chips (select your favorite kind - semi-sweet, milk or dark)

*2 Tbl Crisco

Crushed Peppermint

I melt the chocolate the old school way over with a double boiler. Pampered Chef has one that fits most saucepans. The amount of Crisco to use depends on on smooth the chocolate melts. All chocolate does not melt the same. I find it usually takes one to two tablespoons.

When I dip the cookies, I don't worry too much about covering the back of the cookie. I do a quick dip of the front then place on parchment paper. Sprinkle the crushed peppermint on the chocolate while it's still soft. I used miniature candy canes - they come individually wrapped. I just tapped them with a hammer a few times and they broke apart great. 

I would love to know what you think of Leigh Anne's recipe and mine. Let me know if you how you put your twist on it. I think butterscotch chips might be yummy!