for children big and small

I love a surprise.  As much as I enojoy them though, I always seem to say or do something that ruins it for myself.  I suppose I just talk too much and poke my nose in too many places.  I almost ruined Torren's proposal by not keeping my mouth shut and as a child I literally had presents thrown at me well-before they were to be opened because I was being too obnoxious.  Proposal aside, I have gotten a bit better over the years because I would very much like to be surprised and have it be successful.  I know that there are lots of people that don't like surprises and would rather have the whole deal laid out for them.  Well, how about a food surprise?  It's not like I am hiding a miniature pet or gross, creepy crawly inside anything (talk to me on Halloween though and I may sing a different tune), just a sweet little fun "hooray!" for when you take a bite.  I think things are so much more entertaining when you learn there's more than what is staring you in the face.

I have been wanting to make a "cookies 'n cream" cupcake for well over a couple of years now.  Who doesn't appreciate an Oreo®?  Then again, who does appreciate the Cookies 'N' Creme candy bar?  Why such an unsung treat, my white chocolate delight?  No matter, as long as they keep making them, I will hoard them for myself and the handful of people I know that enjoy them.  I knew I just had to incorporate the two.  Sadly, I have tried baking with these candy bars and they virtually melt down to nothing by the time I take out my confections.  They would be a great future cupcake stuffer or quick-baking cookie addition.  Considering how long a cupcake takes to bake, they may not hold up all that well but I will try again soon.  Regardless, I felt the "'n cream" part meant that the cupcake should be a white cake rather than a chocolate.  Of course, you can change this up however you prefer.  I felt that this recipe for white cake was pretty dense and I was very happy with that.

The surprise in these yummies are from top to bottom with the cute Mini Oreo® tucked within the frosting mountain, the large chunks of cookie pushed in the centers of the poured batter and the cookie crumb base.  Brush your teeth after these because you are going to have a cookies 'n cream explosion in your mouth!  Tee-hee, I'm such a nerd.

Cookies 'n Cream Cupcakes

Yield: 18 cupcakes

INGREDIENTS
cupcake
1/2 C (1 stick) unsalted butter, at room temperature
1 1/4 cup sugar
2 large egg whites, at room temperature
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tsp vanilla extract
1 C Oreo® crumbs
1/2 C lightly broken Oreos

frosting adapted from Amy Sedaris'  I Like You (Absolutely hilarious.  That Sedaris fam is nuts.)
1/2 C (1 stick) unsalted butter
4 C confectioner's sugar
1 tsp vanilla extract
1/4 C milk (or cream)
3/4 C Oreo® crumbs
18 Mini Oreos®
2 Hershey's® Cookies 'n' Creme bars

DIRECTIONS
cupcakes
Preheat oven to 350 degrees F (175 degrees C). Grease or line a muffin pan with paper liners.
1. Evenly distribute  the 1 C of Oreo® crumbs to the liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the egg whites, one at a time, then stir in the vanilla.
3. Combine flour, baking powder and salt, add to the creamed mixture alternating with the milk until batter is smooth.  Pour or spoon batter into the liners, filling to 2/3-3/4 full.
4. Distribute 1/2 C of broken cookie pieces into each of the batter-filled cups and push them down into the centers.
5. Bake for 20 minutes or until toothpick inserted comes out clean.  Let cupcakes fully cool before frosting.

frosting
1. Verbatim from I Like You:
"In a bowl, combine 1 box (1 pound) of confectioners' sugar, 1 stick of unsalted butter, 1 teaspoon of pure vanilla extract, and 1/4 cup of milk or light cream and beat for a while. Really whip it, don't be afraid to get in there. I occasionally add food coloring and sometimes substitute pure almond extract for vanilla.  If you do choose to add pure almond extract instead of vanilla, you're on your own. I don't know the measurement for it, but I do know it's less than the amount of vanilla you would add."  Oh Amy, are you sure that you're not from my family?
2. Stir in the 3/4C crushed Oreos®
3. Set a Mini Oreo® on the top of each cupcake and frosting accordingly.  Break apart the candy bar and stick a few pieces into the top of the frosting dome of wonderment.

Nutrition: 409 cal, 16g fat, 124mg sod, 65g carb, 42g sugar, 0.66g fiber, 2g protein
 

blondes or brunettes? (sorry redheads)

I may have wished what I consider my bland mouse-brown hair to be the engaging red that my grandmother was blessed with but I'm also a bit of a purist and believe that what you are born with is ultimately the best fit for you in the end.  Of course, I am not opposed to experimenting but if you know me, you know how I lament the two dark "caterpillars" on my face that give Bert a run for his money.  They just don't scream "go lighter!" to the top of my head.  Saddy-sad, too bad.  I guess I'll have to play with my food instead.
Now as much as I'd love a redhead brownie (I am partial to red velvet cake, after all), we're going to focus on the originals: blondies and "brunettes."  I'm a diehard blondie fan thanks to my love of the chocolate chip cookie prevailing way over any hunk of deep chocolate.  However, I wanted to take the two and see what their progeny would look like.  My tweaking ended up with about 85% blondie to 15% "brunette."  Chocolate has a much more overpowering flavor and thus this percentage seemed the most appealing in order to taste both.  All taste buds are different so maybe you will want to adjust this yourself.  I must say, those wild blondes and staid brunettes make a pretty tasty brownie baby!

Marbled Brownies

Yield: 16

INGREDIENTS
Blonde brownies a la my Grandma-ma-Sue-the-best (this is 1.5 x's the original Blonde Brownie recipe)
*1/2 C unsalted butter, melted and browned
1 1/2 C brown sugar
1 1/2 eggs, beaten
1 1/2 tsp vanilla
3/4 tsp baking powder
1/8 plus a pinch of a tsp baking soda 
3/4 tsp salt
1 1/2 C flour
1/2 C chocolate chips (did not tweak original amount to keep chocolate flavor down a little)
*(depending on how gooey you want your brownies to be, you may want to add a tablespoon more.  I found that the centers had an almost undercooked consistency when doing this but the edges were perfectly chewy and not over-dried)
**(you can actually purchase spoons with the old-fashioned measurements, I find these helpful when tweaking the sizes of recipes as done here)
 
semi-sweet chocolate brownies adapted from Kraft

2 oz semisweet chocolate

2 T unsalted butter  

2 T plus 2 tsp granulated sugar

1/2 egg, beaten

1/4 tsp vanilla

1/4 C all-purpose flour 

DIRECTIONS

Preheat oven to 350 degrees F.  Grease and/or line 8"x8" or 9"x9" pan with foil.

blondies

1. Sift flour, baking powder, baking soda and salt in a medium bowl and set aside.

2. Crack two eggs into small bowl and beat.  Set aside.

3. Melt and brown butter in a saucepan over medium heat.  Remove from heat once foamy and amber in color.

4. In a large bowl, mix together butter and brown sugar until sugar is completely moistened.

5. Add vanilla and 3/4's beaten egg (you will use the last bit for the chocolate brownies, did you think I would have you waste half an egg for those?! pssshh)

6. Slowly add in flour mixture until completely absorbed into wet mixture.

semi-sweet chocolate brownies
1. Place the 2 oz of semisweet chocolate and the butter in large microwaveable bowl (or melt over stove top).
2. Microwave on high stirring every 30 seconds until chocolate is completely melted.
3. Add sugar; mix well.
4. Blend in eggs and vanilla.
5. Stir in flour until well blended.

make your brownie love-child

1. Spread two-thirds of the batter into the pan. Sprinkle the 1/2 C of chocolate chips over the top.

2. Alternately drop the rest of the blondie batter and semi-sweet chocolate batter over the blondie base. 

3. Using a knife or end of a wooden spoon, swirl batters together to marble.  Do so as much or as little as you prefer.

4. Bake for 25-30 min.  If you are making a gooier brownie, that toothpick you customarily insert at the end will never come out clean!  Just a warning!  Let brownies fully cool before cutting.

Nutrition: 240 cal, 12g fat, 71mg sod, 31g carb, 21g sugars, 1g fiber, 3g protein

bring on the pastel hues

Halloween is great but my favorite holiday in terms of the candy factor is Easter.  Haters can hate, but I love jelly bellies beyond belief and wanted to live in the UK just to have Cadbury Mini Eggs at my fingertips year-round.  All things egg-shaped and stuffed have a special place in my heart: Cadbury Creme Eggs (original and orange creme), marshmallow-filled eggs, Reese's peanut butter eggs, coconut cream eggs, I accept donations.  I am so happy about the existence of the Peanut Butter M&M (please do not go the way that the Crunchy M&M's did) and even happier to see it in it's adorable pastel Easter suit.  I nabbed a couple bags of these on sale and then had some fun.  The next few posts will have to do with a specific brownie cookie base and this was my test batch without tinkering.  They did their job as they were definitely more of a moist cookie-shaped brownie than a chocolate cookie (although I have a some great recipes for those as well).

Brownie Cookies

adapted from Southern Living® Incredible Cookies
Yield: 2 1/2 dozen

*INGREDIENTS
1/2 C unsalted butter (melted)
4 oz unsweetened chocolate
18 oz bitter sweet or semisweet chocolate
1 1/2 C all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
4 large eggs (or 1 C liquid egg sub)
1 1/2 C granulated sugar
2 tsp vanilla extract
2 C chopped nuts (optional)
*if you want to add the candy on top, I would say 6oz should suffice.

DIRECTIONS
Preheat oven to 350 degrees F.  Line standard baking sheet with parchment paper.
1. Melt butter, unsweetened chocolate and 9oz (1 1/2 C) bitter sweet chocolate in the microwave (stirring every 30 seconds) or over the stove until contents are completely melted.
2. Combine flour, baking powder, and salt in a small bowl and set aside.
3. In a separate bowl, beat eggs, sugar and vanilla at medium speed while gradually adding dry ingredients to mixture until fully combined.
4. Add in chocolate mixture and beat well.
5. Stir in remaining bitter sweet chocolate and nuts. (Depending on what I am doing with the batter, I will sometimes omit this and leave out the second half of chocolate and/or sub in a different chocolate 
or candy)
6. Drop dough by 2 tablespoonfuls 1 inch apart.  *Place 3 peanut butter M&M's on top of each dough ball.
7. Bake for 10 minutes.  Cool slightly on baking sheets then remove and place on wire racks to cool completely.

Nutrition (without candies on top and minus half of the bittersweet chocolate): 172 cal, 11g fat, 23mg sod, 21g carb, 14g sugar, 2g fiber, 3g protein

happy spring!

Although my heart belongs to the saltwater scent of childhood beach days on the Atlantic that come with summer, one would have to be soulless not to feel a great fondness for spring. In elementary and middle school I would religiously check the weather section of the newspaper waiting for the temperature to hit 65, the magic number where you could wear shorts to school (even if it was probably 40 out while waiting for your bus in the morning). In high school, it meant that the days would be longer for you to stay out with friends and of course significant others and your parents wouldn't be cramping your style. However, I feel that the best example of spring awakening for me was during college at RIT.

The oppressive winds and snow drifts the the school's "unique" architecture created really made you wish that the infamous underground tunnels spanned from the residential area to the academic side (why they do not, I still have no clue). Forget getting to an 8:00AM class on time if you lived off campus, you'd be digging yourself out for an hour or so only to be plowed right back in. Yes, this is how the majority of Upstate NY feels. Yet at the first sign of sunlight peeking through the "Rochester grey," as Torren refers to it, and the barely blossoming smelly trees along the Quarter-Mile, the unicycles, skateboards and frisbees would break out. Girls legs suddenly reappeared, guys ran around shirtless and the ghetto hot tubs of the Greek system would dot the fronts of the dorm buildings. People actually existed at the school again. Everyone became friendlier and happier. We were all reminded why we actually chose to attend that massive patented palace of brick as people were strewn over the bright green grass.

So to honor that lovely spring, I have this vegan recipe made from one of the brightest greens that the Earth produces that you can still bake easily with: avocados.  Don't scoff, friends, the chocolate in these dense cupcakes is what you truly taste in the end.   I coupled them with Alton Brown's Avocado Buttercream and as predicted, received mixed reviews.  Some outright turned up their noses while others (usually the more daring and probably more organic eaters) enjoyed the unique citrus taste.   I think that "buttercream" is a poor title due to the lack of butter and cream substances.  Maybe "icing" would be better.  Next time I am going to procure some Earth Balance and make the frosting I really wanted to produce as seen on Sugar Plum's site.

Spring has sprung and we're still eating chocolate, albeit with a healthier twist.  I did mention those summer beach days around the corner.  When does spring finally awaken for you?

Vegan Avocado Cupcakes

adapted from Sugar Plum and Joy the Baker
Yield: 16 cupcakes

INGREDIENTS
cupcakes
2 C all-purpose flour
2 1/2 teaspoons baking powder
1/2 tsp salt
1/2- 3/4 C mashed ripe avocado (1 medium)
1 1/2 C packed brown sugar
1/4 C vegetable oil
1 tsp vanilla extract
2 oz unsweetened chocolate, melted
1 1/3 C almond, rice coconut or soy milk

avocado buttercream
4 oz avocado meat, approximately 1 small to medium
1 tsp freshly squeezed lemon juice
1/2 lb. confectioners' (about 2 C)
1/4 tsp lemon extract

DIRECTIONS
cupcakes
Preheat oven to 350 degrees F.  Line 16 muffin cups with liners.
1. Sift together flour, baking powder and salt.  Set aside.
2. Mix avocado, oil and vanilla extract.
3. Stir in sugar.  Once fully incorporated, stir in melted chocolate.
4. Slowly beat in the sifted flour ingredients, alternating with the milk until combined and all white streaks are gone.
5. Pour batter into muffin cups. Bake 18 to 20 minutes, until a toothpick inserted comes out clean.
6. Let cakes cool for 10 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

avocado buttercream
1. Peel and pit the avocado.
2. Mash or place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes.
3. Add the powdered sugar a little at a time and beat until smooth.
4. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator.

Nutrition: 233 cal, 7g fat, 165mg sod, 45g carb, 31g sugar, 2g fiber, 2g protein

getting harder...moving from stout to whiskey

I hope you were able to enjoy a glorious gluttony of corned beef, cabbage and potatoes smothered in a horseradish sauce as we did thanks to Mommy Dearest's culinary prowess and love of the Irish.  Seriously, the table was even decorated like a scene out of Better Homes and Gardens with a fancy tablecloth, candles, favors and little cordials filled with Bailey's (thank you, Father figure).  I told you, there is no slackage on this holiday.

Although we were stuffed after the feast, some were able to indulge in the dessert I brought along as a very small "thank you" to the beautiful evening.  Believe it or not, it is rare that I eat what I make because I have a bit of a tasting-while-making issue and am virtually sick of the confection by the time it comes out of the oven.  In the end, I am a batter lover through and through.  I can't pass up ice cream though (I could be sitting in an igloo in my underwear and still yearn for a scoop of the stuff) so I just grabbed some of that caramel and plopped a bit on top of the vanilla bean ice cream.

Now, before we get to the food, I must wax poetic for a minute.  I slightly adapted the recipe from one of my all-time favorite cookbooks: Sticky, Chewy, Messy, Gooey by Jill O'Connor.  The recipes in this book are purely indulgent and amazingly creative.  Equally as wonderful is the book design.  It's covered in cute borders and polka dots- a perfect complement to the extreme sugar factor of its contents.  I am wholly endorsing buying this book just because it is so fun to look at.  Even better, O'Connor offers great advice on techniques, ingredients and the why's and how's.  It definitely brings out my inner baking nerd.

Sugar-Crusted Brownie Sundaes with Whiskey-Walnut Caramel Sauce

slightly altered from Sticky, Chewy, Messy Gooey by Jill O'Connor
Yield: 22 sundaes

INGREDIENTS
sugar-crusted brownie
3 sticks unsalted butter
2 C sugar plus extra for muffin tins
12 oz semisweet or bittersweet chocolate
6 oz unsweetened chocolate
6 large eggs
2 T pure vanilla extract
1/2 C Irish whiskey (optional)
1 C unbleached all-purpose flour
2 tsp baking powder
1 tsp salt

whiskey-walnut caramel sauce
2 C granulated sugar
1/2 C Irish whiskey (this can be altered, Irish for St. Pat's)
1 tsp lemon juice
2 C cream (light or heavy)
1/2 tsp salt
1 T pure vanilla extract
1 C walnuts (pecans would be a good sub, too)

vanilla or dulce de leche ice cream for the side

DIRECTIONS
brownies
1. Brush all but two of the cups of two standard 12-cup muffin tins with melted butter. Spoon about 1 TBSP of sugar into greased cups and shake and tap around to cover the bottom and the sides of the cups completely with a thick coat of sugar. Tap out any excess sugar.
2. Position a rack in the middle of the oven and preheat to 350F.
3. Combine the butter and chocolates in a microwave-safe bowl and microwave on high for 2 minutes or heat over stove top and stir until completely melted.
4. Remove from the microwave and stir until completely melted. If the chocolate is not completely melted, continue to microwave for 30 second intervals and stir smooth.
5. In a large bowl, gently whisk together the eggs, 2 cups sugar, and vanilla just until combined. Stir in the chocolate mixture just until combined.
6. Sift the flour, baking powder, and salt over the chocolate mixture and fold in just until combined.
7. Spoon about ¼ cup of the batter into each of the prepared cups. (If you run out of batter before you fill all the cups, make sure to wipe out the butter and sugar of any empty cups before baking the brownies, as otherwise they will melt and burn and, in general, make a huge mess.)
8. Bake until the tops of the brownies are firm and a toothpick inserted in the center of a brownie cup comes out with a few moist crumbs clinging to it, 20-25 minutes. Be careful not to over bake. Transfer to a wire rack and let cool.
9. When pans are cool enough to handle, run a thing, sharp knife around the edge of the one brownie, then carefully tip it out and catch in your hand. Place the brownie on the wire rack to finish cooling. Continue releasing the brownies, on at a time, form the pans.
Serve slightly warm with ice cream and Whiskey-Walnut Caramel Sauce.

whiskey-walnut caramel sauce
1.  Combine the sugar, whiskey, and lemon juice in a heavy bottomed saucepan over medium heat.
2. Cook, gently swirling the pan occasionally, until the sugar dissolves and start to turn color. Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes. Watch carefully, as it can burn quickly.
3. Immediately remove the pan from the heat and CAREFULLY pour in the cream and salt.  As mentioned before, the mixture bubbles up and you should wear oven mitts and use a long wooden spoon.  Place the pan over low heat and cook, stirring constantly, until the caramel thickens, 5 to 7 minutes. The mixture should be the consistency of very thick cream. Remove from heat and stir in the vanilla and walnuts.
4. Let boiling sauce cool until it is just warm before serving. To store, cover and refrigerate for up to 1 week. To reheat the sauce, microwave, uncovered, for about 1 minute on high. Stir until smooth.

assembly
1. Place the brownies on individual servings plates and top with ice cream.
2. Drizzle 1/4 C of warm caramel sauce over the top.
3. If desired, dust with confectioners' sugar.

Nutrition with caramel: 513 cal, 32g fat, 81mg sod, 54g carb, 42g sugar, 3g fiber, 5g protein
without caramel: 341 cal, 24g fat, 63mg sod, 33g carb, 25g sugar, 2g fiber, 4g protein 

the only damage this car bomb will do is to your waistline.

Erin go bragh, may the road rise up to meet you, oh Danny boy. It is officially the week of St. Patty and in a family where people are named after Irish cities, descendants and a little old Irish man from one of my mother's favorite movies, it is celebrated on the same level as Thanksgiving.  We are not allowed to put up Easter decorations until the shamrocks are taken down and apparently eleven pounds of corned beef is waiting to be consumed by no more than seven people at my parents' house this year (dare I mention the beef that is being corned in my fridge because someone felt the need to "make it from scratch?").  Naturally, the amount of meat combined with the pounds of potatoes, cabbage and Irish soda bread is not enough to completely pop the buttons on your pants.  Dessert must be had with that Bailey's spiked coffee or after-dinner Guinness!

Although tempted, I did not create a dessert from potatoes and cabbage.  Although, that intrigues...maybe next year I'll make an attempt.  I have another special dessert waiting in the wings but will not be able to post it in time for the holiday.  That will come after.  However, let's start the celebration early with these beauties!  For a very Irish friend's birthday last year, I wanted to tap into his heritage and love of the drink.  Like I said, he's Irish.  So I thought that there must be a Car Bomb inspired cupcake and lo, there was.  There are several, actually, but this was very true to the drink with the stout, whiskey and Bailey's.  As you will see in the recipe, the whiskey in the ganache is optional but if you wear your green heart on your sleeve, I highly suggest adding it.  As for the cute little cookie cutter for the centers, I wish I owned one but I usually push down or core out the center with a paring knife.  Such a professional, I know.  These were definitely enjoyed but if you are looking to get a buzz off of a cupcake, you are probably not that interested in making these and may as well go pour yourself the liquid version instead.

Extra stout cupcakes frosted with Kahlua frosting (subbed for Bailey's):

hollaback: b-a-n-a-n-a-s

 L-A-Z-Y.  That is how I felt when I wanted to make something but didn't want to head to the grocery store and face the lovely people there for a second time today.  I am practically on a first name basis with a guy at Stop and Shop who meekly says "hello" and waves when I come in looking all frazzled after the gym.  I must seem like a nut: work out like mad, schlep over to S&S in my grossness, stock up for the week and inevitably do it all again in a few days because I forgot something or have a need to bake.  For someone who loves fashion as much as I do, I spend a lot of time in sweats, hoodies and the dreaded gym sneaker.

I am going to make a somewhat catty confession.  I have a huge pet peeve about wearing gym sneakers as every day shoes and will only wear them if I am coming directly from the gym.  My best explanation is that I feel gym sneakers are clunky and ugly and do not even look good with a pair of jeans (on both guys and the lady folk).  There are so many beautiful choices out there, why limit yourself to that one sweaty, stinky pair and parade it around town?  Hell, I'll take a freaking rubber flip flop over them.  Thank you for letting me get that out of my system and feel free to tell me you hate brown hair or something.

Back to bananas.  As I stated in the last banana-themed post, why do you always have to make the same loaf with those overripe potassium goldmines?  I still had some overripe ones sitting around and I also had some mayo in the fridge that will never get eaten unless I bake with it because we just don't consume it straight in this household.  In fact, I probably bought it to make the more traditional chocolate mayonnaise cake that my mommy dearest covets so.  So I had two things I wanted to use up I also have to admit that I honestly did not want to have peanut butter as a major player in these but I had a frosting snafu and due to the above mentioned indolence, I did not have confectioner's sugar and was trying to do a thick frosting without it.  So, after some wasted ingredients, money, and time, I came up with these and was pretty happy.  The fact that Torren has eaten three and is supposedly "watching what he eats" is a decent indication that they are edible.

Banana Mayonnaise Cupcakes

Yield: 12 regular sized cupcakes

INGREDIENTS
cupcakes
2 medium-small overripe bananas, mashed
1/2 C brown sugar (I often use dark brown sugar for added moisture and a deeper molasses taste)
1/2 C granulated sugar
1 egg or 1/4 C liquid egg
1/2 C mayonnaise (I used Hellman's Low Fat without an issue)
1 tsp pure vanilla extract
1/2 tsp baking soda
1 C flour
1/4 C peanut butter

frosting
3/4 C brown sugar
2 T cream or half and half
1 1/2 T unsalted butter
1/2 tsp pure vanilla extract
2 T peanut butter

DIRECTIONS
cupcakes
Preheat oven to 350 degrees.  Prepare muffin pan with grease or papers.
1. Beat bananas, sugars and eggs until smooth.
2. Add mayo and vanilla until no streaks are visible.
3. Carefully add flour and baking soda,  little at a time until fully incorporated.
4. Evenly distribute batter among cups (about 1/2-2/3 full)
5. Drop a teaspoon of peanut butter onto the center of each batter-filled cupcake liner.
6. Bake for 18-22 min. or until an inserted toothpick comes out clean.

frosting
1. Combine brown sugar, cream and butter in a saucepan over medium heat until sugar dissolves into liquid.
2. Bring mixture to a boil for about 3 min. (softball stage, 235-240 degrees F)
3. Remove pan from heat and add vanilla.
4. Place pan in a sink or bowl of cool water to bring mixture temperature down and keep stirring.
5. Stir in peanut butter.  If mixture cools too quickly and begins to harden, add a little extra cream.
6. Frost cooled cupcakes

Nutrition: 226 cal, 6g fat, 241mg sod, 43g carb, 12g sugar, 1g fiber, 3g protein

gimme samoa.

March is not only the month bearing the luck and heavy hangover of St. Patrick's Day, it is the time of year that Girl Scout cookie orders arrive!  That should be a holiday in itself.  I am surprised there isn't a National Girl Scout Day but they should aim for March to boost those cookie sales (like they need to, those things are cookie crack).
Debate: the best Girl Scout cookie.  I have a really difficult time with this but ultimately side with the Samoa (Peanut Butter Sandwich and Tagalong tie for second).  It has the mandatory butter cookie base, a thick caramel congeal, coconut and chocolate.  They are perfect in their half crunchy, half chewy loveliness.  As the boxes have gotten smaller, I am closer and closer to being able to polish off a row or three in a day.  It is probably for the best that we did not order any this year and succumb to the cutie cookie pushers.
Always searching for nutritional info, I discovered that not only are the Girl Scout yummies baked by two companies, they have varying nutritionals, varying names (Samoa = Caramel deLite = LAME, Tagalongs = Peanut Butter Patties) and even varying varieties of cookies (I almost panicked after not seeing info for the above Peanut Butter Sandwiches and realized the other company made them).  Children need consistency, Girl Scouts!  My OCD tendencies need consistency, Girl Scouts!  Come on, let's make up our minds here.  Actually, let's just agree that whatever they made in the 1970s was the best cookie lineup.  After my embarrassingly short stint in Brownies (I failed to bridge to GS) where my mother went from cookie assistant to "Mommy Dearest, head cookie mom and door-to-door driver of half of the troop," the cookies seemed to go all wonky in the flavor department.  Remember those strawberry jam things?  They were OK, I suppose, but my grandma can do way better.  Not a fan of the square animal cookies with the chocolate back.  Then there was a lame version of the lemon cremes, which may still be around.
Getting to the point, replicating these de-lites, har, har, has been done and it is both fun and a bit aggravating if they are not perfect looking.  I have loved cupcakes long before the trend (really, who hasn't?) and wanted to shake things up by making a Samoa one.  Fortunately, the recipe was out there when I searched to see if I would have to experiment.   This recipe takes a little time but is so worth it.  I have made them a couple times, in fact, and the leftovers can be used for new concoctions!  So while you are reading this, think and tell me, what is your preferred Girl Scout cookie?

Samoas® Cupcakes

adapted from Chockylit (via the Chronicle) and Cupcakes! by Elinor Klivans
Yield: 12 cupcakes

INGREDIENTS
cupcakes
1 1/4 C all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg + 1 large yolk (I use 1 1/2 servings liquid egg product)
1 C brown sugar, packed
1/2 C (1 stick) butter, room temp.
1 tsp vanilla extract
1/2 C light sour cream

toasted coconut topping
* Note: this is half of the recipe, if you want the huge mounds of coconut as seen on Chokylit's blog, just double it.
1 egg (1/4 C liquid egg)
5 oz evaporated milk
2/3 C sugar
1/4 C butter
1 1/2 C shredded, sweet coconut

caramel 
*I use this caramel recipe any time I need a caramel topping or filling.  It is the best I have found so far.  Heavy cream is a must ( I have tried to sub) sorry for you dieters out there but I guess you wouldn't be making this anyway!
1/4 C water
1 C sugar
2 T light corn syrup
1/2 C heavy cream
1 T butter

chocolate ganache
8 oz bittersweet chocolate (60% cacao)
1 C heavy cream
1 tsp vanilla


DIRECTIONS
Preheat oven to 350 degrees.  Grease cupcake pan or insert paper liners.
cupcakes

1. Sift the flour, baking powder, baking soda, and salt into medium bowl and set aside.

2. In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes.  

3. On low speed, mix in butter and vanilla until blended.  

4. Mix in sour cream until no white streaks remain.  

5. Mix in the flour mixture until it is incorporated and the batter is smooth.

6. Fill liners with about 1/4 C batter, or three-fourths full.

7. Bake for 20-23 minutes, until the tops feel firm and an inserted toothpick comes out clean.

toasted coconut topping 
1. Spread the coconut onto a sheet pan. Toast in a 350 degree oven, stirring frequently to prevent burning, until the coconut is an even brown color, about 10 minutes.
2. Crack the egg into a small saucepan and beat lightly to break up.
3. Add milk, sugar, and butter. Cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes.
4. Press mixture through a metal sieve and into a bowl to remove any lumps.
5. Add 2 cups of the coconut, reserving the remainder for assembly, stir to combine.
6. Let the mixture cool.

caramel
1. Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.
2. Stir together with a wooden spoon until the sugar is incorporated.
3. Cover the saucepan and let it cook over medium heat for 3 minutes.
4. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
5. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.
6. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
7. CAREFULLY pour the heavy cream into the mixture. Wear oven mitts, stand away from the pan, and be careful. The mixture will bubble up significantly.
8. Stir the mixture, again being careful. Add the butter and stir until combined.
9. Transfer to a small bowl and set aside to cool.
Note: You will have leftover caramel, it stores well refrigerated in an airtight container for about a month.

chocolate ganache
1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and stir until combined.
5. Let cool to room temperature.

assemble
1. Using a small paring knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone. (I have taken the liberty of pushing down the inside of the cupcake before after this step to add more caramel than directed in Step 2)
2. Fill the cavity with a teaspoon of caramel.
3. Replace the top of the cone.
4. Smooth on a light coating of chocolate ganache.
5. Refrigerate for about 15 minutes to harden the ganache.
6. With your hands, press out a disk of the coconut topping and place on top of the cupcake. Press to shape the mixture into a dome.
7. Press in some more plain toasted coconut on top of that.
8. Drizzle the top with lines of ganache. Note that you may have to warm the ganache over a water bath to get it to drizzling consistency.


If you have any question on methods and techniques, the Cupcake Bakeshop Blog is amazing and several of the steps are illustrated with beautiful photography.
These may be better than eating a row of Samoas.

Last note: These things are pretty hefty in the nutrition info.  I have taken the time in the past to calculate it all out and it wasn't pretty.  When I have more time I may do it again but let's just say that if you're worried, cut the thing in half or make minis!  Seriously though, if you've made it this far, I think you can dare to eat one and then go hightail it on the elliptical.

banana + peanut butter cups = lurve

 It has been a long weekend (I love spending more than eight hours in a chair taking exams!) and a relatively busy week with my new foray into the world of education. I have learned that my fashion sense is equivalent to that of a third grader thanks to myriad compliments I received on my cupcake hat at recess. I have repeatedly been told that because of my sartorial choices I will grow up to be either a crazy cat lady or an art teacher so let's hope for the latter.  Anyway, due to the running around, we ate little or ate out and apparently the groceries suffered. I hate wasting food and enjoy picking an ingredient and forming a recipe around it, hence the bananas.

OK, the subject title may be harsh. I do enjoy banana bread and have a couple of great recipes but let's take those overripe bananas and put them to creative use, shall we? After perusing the internets, I found banana bread pudding (a recipe I have in my fave cookbook that I will try SOMEDAY), Elvis-style with peanut butter and bacon (I already have a future plan for that mixture) and Bananas Foster reincarnated into bar cookies. The Bananas Foster in regular or newfangled form will be attempted, too, but I didn't feel like having the people at the liquor store question my need to buy multiple nips of rum. They always look at me like I have two heads and I should be buying large quantities of alcohol. SORRY, I prefer my rum in baked goods. I apologize for the digression. I decided to go with something portable because I want to get this stuff out there! I tweaked a great banana bread recipe and added Reese's Miniature Peanut Butter Cups. You cannot go wrong with the banana, peanut butter, chocolate combo. I will say that I wanted to use the new dark chocolate cups but I can only find them at Tar-jay (wonderful add-ins in their candy aisle!) and I was trying to be efficient for once and shop in one place.

On to the comfort food!  The lighting isn't so hot but I think you get the gist.

Peanut Butter Banana Bread Bites

Yield: 40 bites

INGREDIENTS
1/4 C unsalted butter (melted)
1 C brown sugar
2 eggs
1 tsp vanilla
3-4 small bananas (around 300g)
1 1/2 C all-purpose flour
1 tsp baking soda
1 6oz container of vanilla or banana light yogurt

DIRECTIONS
Preheat oven to 350 degrees. Grease mini cupcake pan. Unwrap candies. Combine melted butter and sugar. Add eggs and vanilla, mix well. Take half of the bananas and mash and add them to the mixture. Slice the other half and set aside. Combine flour and baking soda and add to the mix. Fold in yogurt and sliced bananas. Distribute batter (about a heaping tablespoon per section) evenly into the pan. Push a peanut butter cup firmly into each section, top up. Bake for 12 minutes. Allow bites to cool to room temp. until removal.  *After some testing, I think these are best when eaten frozen or heated up a little.*

Nutrition: 99 cal, 4g fat, 65mg sodium, 16g carb, 11g sugar, 2g protein

census: ideal chocolate chip cookie

My first attempts at sugar seduction with Torren were difficult.  As mentioned, he is willing to try pretty much anything; it's getting him to love it that is the challenge.  I wanted to be the bearer of his favorite dessert.  I am still not fully convinced that these are his fave considering it took him about four years to share his "secret birthday dessert" with me but I'll take his word for now.

After much use of the dreaded Scientific Method, I managed to make his ultimate chocolate chip cookie: chewy edge, soft center, medium thickness, very little crumb with, uh, Reese's Pieces (I know, I know, not a CCC exactly but I can't help his PB obsession).   I would agree that this recipe is probably tied for first with my personal favorite CCC, bringing up an interesting topic debated all over the food blogs: what is the perfect chocolate chip cookie recipe?   This one, I believe, is purely subjective.

Before I found the Cooks Illustrated recipe that is beloved among many, my favorite CCC was the "puffy" cookie.  CCCs  and a little less flour yield what my mother calls the "poor man's chocolate chip."  My sister Tess' ultimate would be the prepackaged Toll House dough blobs, under baked.  Mommy Dearest is forever trying to recreate my Aunt Potty's flat, florentine-like CCCs.  My Grandma Sue's are a dark, crunchy, somewhat thicker version.  I remember people going crazy for Keebler Soft Batch cookies when they came out and then of course someone is always trying to recreate Mrs. Field's.  All of this fascinates me for some reason.  Come on people, do tell, what is your favorite CCC? Store-bought or homemade? Cakey? Chewy? Do they have to have a certain chocolate?  Or, {sacrilege}, maybe you don't even like them and would rather have a brownie.

wee bit o' green for luck

After my math skills improved as a child, I realized that the Irish percentage of my mutt-like heritage was one of the smallest at less than 25% of my genetic makeup. If you saw how my family celebrated St. Patrick's Day, though, you would agree I had earned the mass of freckles over tan-resistant skin. Any excuse for a food celebration truly brings out the best in my fam but this day is practically as big as some people's Thanksgivings. Several corned beefs, loaves of soda bread and pounds of potatoes and cabbage are consumed on the 17th. The boiled food somehow strikes a chord in our bellies.

This day is even more significant now that I have "diluted" my husband's pure Irish gene pool. You don't marry someone named "Torren Doherty" and live down the fact that you are not even a "halfie." I have managed to make up for the lack of red hair by dutifully preparing variations of corned beef and cabbage over the past six years. Moreover, I have learned how to incorporate the lovely Irish pastime of alcohol into my meals. A few Irish cream and stout-tinged recipes will be making their debuts on this holiest of months.
Sorry, Dad, every day's Italian Day, right?

Irish Stout Brownie Cups with a Wee Bit O' Green

Yield: about 4 dozen
INGREDIENTS
1/2 C unsalted butter
6 oz. bittersweet (not unsweetened) chocolate
1 C granulated sugar
8 oz. Irish Stout, room temp. (chocolate or cream stout would be AMAZING, too)
1 tsp. pure vanilla extract
1 1/2 C all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 bag of Creme De Menthe Hershey's Kisses (interchangeable with other Kiss creations, obviously!)

DIRECTIONS
Preheat oven to 350 degrees. Grease mini cupcake/tartlet pan thoroughly or use mini cupcake papers.  Unwrap four dozen Kisses and set aside.
Melt butter and chocolate in a saucepan over medium heat until combined (they can also be melted in the microwave on high, stirring every 30 seconds).  Remove from heat and let cool slightly.
In a large bowl, combine sugar and vanilla.  Add in melted chocolate until fully incorporated.  Mix flour and baking powder in a separate bowl and add to chocolate mixture, stirring to get rid of any white streaks.  (OK, I am going to tell a little secret here and say that it is rare that I actually mix the flour/leavening agents in their own bowl because I am lazy and hate to have extra dishes to clean...moving on!)  Pour chocolate stout into the batter and stir to fully combine.
Spoon batter into mini tins filling about halfway.  This should yield two batches of twenty-four each.  Place a Kiss in the center of each brownie cup and bake for 10 minutes.  Remove from oven, let cool to room temperature and carefully twist out each brownie.  You may need to go around the edge with a butter knife to loosen them up a bit.  Perfect little leprechaun proportions.

Nutrition per each: 79 cal, 3g fat, 9mg sodium, 12g carb, 8g sugar, 1g protein