I love cupcakes. They are the perfect desert! You get a whole amazing, moist, cake to yourself, but it’s still the perfect single serving. So Sunday Queenie and I baked Oreo cupcakes. She’d never made cupcakes before, so what better place to start than with the nations favourite cookie? We even ground our own flour with my grain mill. She had a blast, and the cakes were wonderful!
I found this recipe on a site called Annie’s Eats
- 24 Oreo halves, with cream filling attached
- 2¼ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 8 tbsp. unsalted butter, at room temperature
- 1 2/3 cup sugar
- 3 large egg whites, at room temperature
- 2 tsp. vanilla extract
- 1 cup milk
- 20 Oreo cookies, coarsely chopped (I quarter them)
- 8 oz. cream cheese, at room temperature
- 6 tbsp. unsalted butter, at room temperature
- 1 tbsp. vanilla extract
- 4 cups confectioners’ sugar, sifted
- 2 tbsp. heavy cream (I used milk)
- Oreo cookie crumbs
- 24 Oreo cookie halves
For the Cake:
- Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
- In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
- In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.
- With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
- Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
- Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
- Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
Strawberry rhubarb pie is one of my favourite things. I had it for the first time only a few years ago, and just fell in love. So the other day I saw rhubarb for sale at the grocery store, so I grabbed some! Last night I made a really yummy new twist on the pie I have had in the past. It’s a bunch of fruit in a dish, topped with sugar cookie dough and baked. YUM!!!! Despite it’s almost all fruits, don’t be deceived, there is nothing healthy about this. Enjoy in moderation ^_^
I found this recipe on a site called Heather Christo Cooks
Strawberry Rhubarb Sugar Cookie Crisp
For the fruit filling:
- 5 cups strawberries, hulled and sliced
- 3 cups rhubarb, diced
- ¼ cup sugar
- 2 Tbs flour
For the sugar cookie topping:
- 2 ½ cups flour
- 1 ½ cups powdered sugar
- ½ tsp salt
- ¾ cup butter, cut into small pieces
- 2 egg yolks
- 2 tsp sugar
- Preheat the oven to 325 degrees.
- In the bowl of a food processor, combine the flour, sugar and salt and pulse together. Add the butter and pulse to a fine crumb. Add the yolks and pulse until you have a smooth dough. Form into a disc and wrap in wax paper. Refrigerate while you prepare the fruit. (I was out of wax paper, so I just put the whole food processor bowl in the fridge. It worked fine)
- When you have cut all of the fruit, combine it together in a 9×13” baking dish.
- Toss the fruit with 2 Tbs flour and the ¼ cup sugar.
- Pull the dough out of the fridge and using a little powdered sugar or flour, roll out the dough into a roughly 9×13” rectangle while still on the wax paper.
- Use the wax paper to turn the dough out onto the top of the fruit.
- Sprinkle the top of the dough with the sugar.
- Bake the sugar cookie topped dish for 30 minutes, or until just golden around the edges.
Banana pudding is one of my all time favourite desserts. Dad and I used to make it together when I was a youngin’. So, I decided it was time to make some. And not with pudding or pie filling, but all from scratch. And the thing is, its’ not hard! So don’t skimp and use pre-made nonsense. Do it right and you will not regret it!
This recipe is just the one of the side of the Nilla Wafers box, but it’s the best I’ve ever found.
Original Nilla Banana Pudding
- 3/4 cup sugar, divided
- 1/3 cup flour
- dash salt
- 3 eggs, seperated
- 2 cups milk
- 1/2 tsp vanilla
- 45 Nilla Wafers, divided
- 5 bananas, sliced
- Preheat the oven to 350
- Mix 1/2 cup sugar, flour and salt in the top of a double boiler. Blend in3 egg yolks and milk. Cook, uncovered, over boiling water 10-12 minutes, or until thickened, stirring constantly. Remove from heat; stir in vanilla
- Reserve 12 wafers for garnish (optional). Spread small amount of custard on bottom of 1-1/2 quart baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat 2times.
- Beat egg whites on high spead of mixer until soft peaks form.Gradually beat in remaining sugar until stiff peaks form. Spread over custard,sealing well to edge ofdish
- Bake 15-20 minutes, or until lightly browned (tip: DO NOT LEAVE YOUR OVEN! The egg whites will burn easily, and all will be lost. Lost, lost, lost. Or something like that). Cool slightly. Top with reserved wafers just before serving (again, optional)
An “Irish Carbomb” is a drink that involves taking an Irish Stout beer, such as Guinness, and dropping a shot of Baileys into it, then chugging! I personally find these to be awful drinks, but for an unknown reason, husband seems to like them. So to celebrate his return from the ocean I made a dozen Irish Carbomb cupcakes. I had one (only 1 for diet/health reasons, but I still had to try it!) and they were actually very good. Not overwhelmingly dry and strong like drinking a Guinness, nor nasty creamy like Baileys. (I don’t drink milk, I don’t care for the texture, so I’m not a big fan of Baileys. Good flavor tho).
This is one that I actually didn’t find on Pinterest! Well, not directly anyhow. Found a pinterest link to for another recipe which led me to this ladies amazing webpage called the Pixelated Crumb. I encourage you to check it out. Wonderful site! Anyhow, here is the recipe (oh yes, I halved it to make 12 instead of 24 cupcakes…)
Irish Carbomb Cupcakes
For the Chocolate Stout Cupcakes:
- 1 cup stout (such as Guinness)
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
For the Whiskey Ganache Filling
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, room temperature
- 2 teaspoons Irish whiskey (optional, tho I definitely recommend it)
For the Irish Cream Frosting
- 3 to 4 cups confections sugar
- 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
- 1/4 cup to 1/2 cup tablespoons Baileys
Make the Cupcakes
- Preheat oven to 350 degrees F and line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to a simmer in a heavy, large saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
- Whisk the flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using an electric mixer, beat the eggs and sour cream in another large bowl to blend. Add the stout-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat briefly on low speed. Using a rubber spatula, fold the batter until it’s completely combined. Divide the batter among the cupcake liners, filling them two-thirds to three-quarters of the way. Bake the cupcakes until a tester inserted into the center comes out clean, rotating them once front to back if your oven bakes unevenly, about 16-18 minutes. Cool the cupcakes on a rack completely.
Make the Whiskey Ganache
- Chop the chocolate and place in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then whisk until smooth (if there are still pieces of unmelted chocolate after whisking for a couple of minutes, you can heat it over a double boiler, whisking constantly until it’s completely smooth). Add the butter and whiskey and stir until combined.
Fill the Cupcakes
- Let the ganache cool until thick but still soft enough to be piped (you can put it in the fridge to speed up this process, but make sure to stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter, an apple corer, or a small sharp knife, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. Put the ganache into a piping bag with a wide tip (or a plastic bag with a corner snipped off) and fill the holes in each cupcake to the top. Technically, you’re only supposed to fill the ganache to the top of the cupcake, but I allowed mine to peak, so it looked like a little hershey’s kiss on top. I figured a little extra whiskey ganache didn’t hurt.
Make the Irish Cream Frosting
- Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes until very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
- When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined. If the frosting is too thin, beat in another spoonful or two of powdered sugar.
- Lastly, ice and decorate the cupcakes. I used green sprinkles to make it festive for St. Patrick’s Day, but they’re also pretty on their own.
So, my frosting didn’t turn out nearly as pretty as the picture on her website. Once I added the baileys and started to frost the cupcakes, it just looked a bit… odd. However, it still tasted absolutely amazing! So venture forth into culinary greatness!
I eat pretty well. I am a vegetarian. I often eat raw or vegan. So, as any woman would tell you, that means it’s okay to cheat every now and again ^_^
I was craving something chocolaty and sweet last night, so I made skillet brownies. (yes, another Pinterest find.)
Also of note, I LOVE cooking in a cast iron skillet (I don’t let husband cook bacon it in, tho. No soap on cast iron, so no bacon!), but I had never though of baking a dessert in one! BRILLIANT!
Cast Iron Skillet Brownies
- 1 cup sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder (I just used Hershey’s cocoa powder)
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup heavy cream (I don’t use milk, and I was out of soy, so I didn’t use any)
- 8 ounces chocolate chips or coarsely chopped chocolate
Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
In a medium cast iron skillet, bring butter and cream to a simmer over medium heat (As I said, I didn’t have any milk, so I used double the amount of butter and it worked well. More calories, but it worked!). Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.
- Bake until a toothpick inserted in center comes out clean, about 40 minutes. (for a gooeyer brownie bake for about 35 minutes) Serve from skillet, warm or at room temperature.
This turned out wonderfully! Milk would have made it better, but it was still fantastic! I will never (nor should I) eat the whole thing by myself, so I guess that means I need to have a bunch of friends over to “help me out”This would be amazing with some vanilla ice cream, or fruit. Having neither (yes yes, I need to go to the commissary. I know!) I poured a bit of Baileys Irish Cream over the
top, and it was scrumptious! So no matter what you do with it, it will be fantastic. Enjoy! Nom nom.
I was craving something chocolaty, but didn’t want to buy pre-packaged cookies, so I made my own =]
Chocolaty Chocolate Chip Cookies
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool.
These are wonderful! You can also add walnuts if you like =]
This is one of my favourite holiday recipes. I make this every Thanksgiving and Christmas, and it’s always a hit. This year, it was a bit custardy, so the slices weren’t quite as pretty, but it was still amazing. I have yet to figure out why this time the filling was that way, but still, it was grand. If you serve it chilled, you don’t have that problem, by the way.
Chocolate Bourbon Pecan Pie
- 2 frozen (9 inch) pie shell
- 1 cup white sugar
- 1 cup light corn syrup
- 1/2 cup butter
- 4 eggs, beaten
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 ounces semisweet chocolate chips
- 1 cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees F).
- In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
- In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.