last call for deep, dark chocolate

We are not quite in the season where it is too warm to stomach rich desserts and all you want to do is grab that blue freeze pop from a nearby child's hand and suck it down for yourself.  There is still room for dense shortbread, caramel, chocolate and playing nice with toddlers.  When my Aunt Potty (please don't question the nicknames in this family) put in a request for "something chocolate" way back at Easter I knew I needed something that would satisfy after the already filling dinner but not loom overwhelmingly large like a cake.  I was tired of cute and had already distributed my Cottontails anyway.  I went to my unassuming and refined baking pan: the tart.

Chocolate Caramel Tart

from Saveur
Yield: 8-12 servings (depending on your appetite, this thing is rich!)

INGREDIENTS
crust
1 1⁄2 C all-purpose flour
1⁄4 C plus 1 T dutch-process unsweetened
cocoa powder (if you don't live near the beloved Wegmans, Whole Foods or a cute little one-off market like we have, I would suggest Ghirardelli Unsweetened Cocoa)
1⁄4 tsp kosher salt
10 T unsalted butter, cubed and softened
1⁄2 C plus 2 T confectioners' sugar
2 egg yolks, preferably at room temperature
1⁄2 tsp vanilla extract

caramel
1 1⁄2 C sugar
3 T light corn syrup
1⁄4 tsp kosher salt
6 T water
6 T unsalted butter
6 T heavy cream
1 T crème fraîche (oh my lord, same as the cocoa, just use sour cream, it will be FINE)

ganache
1⁄2 C heavy cream
4 oz bittersweet chocolate, finely chopped
Gray sea salt for garnish (or in my case, chocolate-covered strawberries, the kids I know aren't really into grey sea salt, wonder why?)

DIRECTIONS
crust 
Heat oven to 350 degrees F.
1. Combine flour, cocoa powder, and salt in a medium bowl and set aside.
2. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients.
3. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

caramel
1. In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 T water and bring to a boil.
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 while wearing oven mitts CAREFULLY whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth.  Remove pan from heat a Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

ganache
1. Bring cream to a boil in a 1-qt. saucepan over medium heat.
2. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.
3. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt (or dip those delish strawberries in some extra ganache!), slice, and serve chilled.

SERVES 8-12

Nutrition (based on 1/12 of tart): 426cal, 26g fat, 136mg sod, 51g carb, 35g sugar, 1g fiber, 3g protein

satisfactory will have to do

During my attendance at Mott Road Elementary, the grading system was reevaluated and instead of receiving A's and B's, we were given O's (outstanding), S's (satisfactory) and U's (UNsatisfactory).  Ick.  An "O+" just makes me think of blood typing, not a stellar report card.  I also feel that there is a huge leap from being an outstanding student to being a satisfactory one.  The word satisfactory is just plain lame.  Who says that?  It's like trying to let someone down gently, but everyone involved knows that you may as well rip off that band-aid instead of gradually pulling out each hair with it.  I always felt a huge letdown when an S crept its way onto my report card (usually in the "behavior" section, my mouth is just too big to be kept closed), the word left me feeling as blah and vague as its definition. Yet, here I am about to share what I feel is a "satisfactory" recipe.

It is rare to find a food that you love and not be able to hunt down a recipe on the 'nets.  There is a certain treat that has me poring over the shreds of its existence, a few photos and ingredient list, while trying to figure out how to replicate it.  These butterscotch bars by Whimsy and Spice have me on the hunt.  I am happy with my trial outcome but I want to work on it more to achieve what I feel it can truly be.  I could patronize their shop and order some (which I believe I will have to do to truly understand the bars' consistency and ingredient meshing) but I just love experimenting and feeling that accomplishment when you know you have your "a-ha!" moment.   Hopefully these will reappear in the future and earn the "outstanding" mark they deserve.

Butterscotch Chocolate Layer Bars

Yield: 32 bars

INGREDIENTS
graham cracker layer
1 1/2 C graham cracker crumbs
1/4 C butter, melted

brownie layer (adapted from Southern Living® Incredible Cookies' Brownie Cookies)
1/4 C unsalted butter, melted
2 oz unsweetened chocolate
4 1/2 oz bitter sweet or semisweet chocolate
3/4 C all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 large eggs (or 1/2 C liquid egg sub)
3/4 C granulated sugar
1 tsp vanilla extract

butterscotch layer
14oz can sweetened condensed milk (I used fat free, doesn't seem to have an affect one way or the other)
2 T unsalted butter
3/4 C butterscotch morsels

DIRECTIONS
Preheat oven to 350 degrees F. Line 8"x8" or 9"x9" pan with foil.
1. Mix graham cracker crumbs and 1/4 C melted butter together.  Press into bottom of pan.  Bake for 12- 15 min.
2. While graham layer is baking, melt the other 1/4 C of butter, unsweetened chocolate and 4 1/2 oz. bitter sweet chocolate in the microwave (stirring every 30 seconds) or over the stove until contents are completely mixed.
3. Combine flour, baking powder, and salt in a small bowl and set aside.
4. In a separate bowl, beat eggs, sugar and vanilla at medium speed while gradually adding dry ingredients to mixture until fully combined.
5. Add in chocolate mixture and beat well.  Press brownie mixture over graham layer.
6. Bake for 25-30 minutes.
7. While brownie layer is baking, pour the condensed milk into a saucepan on medium heat.  Add butter and stir continuously until thickened and turning amber in color, about 10 minutes.
8. Stir in butterscotch morsels until melted.  Spread the butterscotch mixture over the base and let cool before cutting. 

Nutrition: 162 cal, 8g fat, 64mg sod, 22g carb, 16g sugar, 1g fiber, 2g protein

red celery to me, tasty treat to others

Growing up I had issues with fruit pie.  Cooked fruit had a weird texture that made my mouth quiver and my stomach churn.  I assume it was my subconscious freaking out by having something healthy show up in a dessert.  What, no fluffy meringue?  No gooey custard?  If it was disguised under a heaping mound of vanilla bean ice cream, I suppose I would slug it down.  Fortunately (or unfortunately for the waistline), my tastebuds' preferences expanded and pie made a nice home in my gut.  Especially the super sweet ones: cherry, berry, peach- yum.

Then certain people made their way into my life and began expounding upon the wonders of the rhubarb plant.  I'll eat it doused in sugar, but I suppose I would eat a napkin if it were as well.   This "red celery" and its terrible tartness befuddled me.  Again I thought of compromise and decided I would stretch myself to slather the rhubarb in its usual strawberry counterpart but my compromise was turned down flat.  The demand was made that no strawberries be added to boost the sweetness of this tart plant.  "Ick, this dessertcannot exist," I thought as I searched for "rhubarb pie."  Well, gee, what hasn't been attempted yet?

Now that rhubarb is inching its way back into the grocery market and the plant in my backyard is reaching for the light, I suppose it is appropriate to post this recipe.  I would say feel free to add the berries but this is actually intriguing as a rhubarb-only pie.  Especially with some vanilla bean on top...

Rhubarb Pie

from Sweet Fine Day
Yield: 8 slices

INGREDIENTS

Pie dough for an 8 to 10-inch two crust pie (I used the Perfect Pie Crust recipe from Sticky Chewy Messy Gooey)
6 C rhubarb, washed and cut into 1/2-inch pieces
3/4 C sugar
4 tsp cornstarch

DIRECTIONS
Preheat the oven to 425 degrees F.
1. Roll half of the pie dough to 1/8-inch thickness.  Press into the bottom of an 8 to 10 inch pie pan.
2. Mix together the remaining ingredients and pour into the pie.
3. Roll the remaining dough and lay on top. Crimp the edges to seal, and make five small cuts in the top with a small knife.
4. Bake for 1 hour, until the crust is golden. Cool completely before slicing, serve with ice cream if desired.

makin' whoopie...pies

I have found that people believe in "their way" to make or eat something and I love the debate over such ridiculous things.  Or maybe it's not so ridiculous if people out there really care about their traditions and whatnot.  Regardless, the whoopie and its origin has long been argued over.  Honestly, until I moved to New England, I never knew the Maine side to the story, I thought they were an Amish recipe through and through.  After trying one from Vactionland, I have to say, my heart belongs to the Amish.  This is the version that is coveted by my Mommy Dearest and the only kind she prefers is made by the Amish people who sell them at the Syracuse Regional Market.  After my parents moved from CNY, this would be one of the main things she would "have to eat" when visiting.

Mommy Dearest had long been searching to replicate this treat for when she was not visiting home and it is known that I love a food challenge, especially when it is a family favorite.  After peering at the ingredients list we surmised that the Amish probably do not use marshmallow creme as listed in many Maine Whoopie Pie copycats.  Even the above article link makes some sort of Fluff-like filling for the Amish version but I am telling you, they do not list corn syrup in the ingredients and the filling is stiffer than a butter cream, much less a marshmallow creme.

After much trial and error, I believe I have succeeded in perfecting my mother's favorite treat.  Or maybe she just likes to humor me.  She did receive a whoopie treat tower for her birthday cake as a result.  Either way, I am happy with the outcome.  These whopies form a slight sheen after sitting out a few hours; almost a sticky quality to the cake.  That is a must needed characteristic of these things.  The filling is rich and yet not too sweet.  The ones from the Market are wrapped in saran wrap and tightly packaged because they would get all gooey on the outside.

After my mother spread the word of love for her whoopies around town, she had to bring in some of the goods to her local library (her home away from home).  I think they were well-received as I believe a whoopie hunt ensued down there as a result.  Shortly after I was given word of the vegan molasses whoopies (molasses and ginger are another Mommy Dearest/Grandma Sue fave) from Allison and wanted to shout out to those who love sugar and their animals intact.

Whoopie Pies Two Ways

(Mommy Dearest's favorite and a vegan-friendly recipe!)

Storage note: I individually wrap my whoopies in saran wrap and then place them within tupperware or a freezer bag before storing in the refrigerator (if going to be consumed within a few days) or freezer (they thaw out pretty quickly).

ORIGINAL CHOCOLATE AMISH WHOOPIES

Yield: 24 sandwiches (48 cookies/cakes)

INGREDIENTS
cookie/cake
1/2 C vegetable oil
1/2 C shortening
2 C brown sugar
4 eggs (or 1 C liquid egg. Vegan loves, I implore you, what is the alternative to eggs?  I am sure this can be done!)
3 C all-purpose flour
2 tsp baking soda
1 C unsweetened cocoa powder
1 C milk
2 tsp vanilla extract

*vanilla filling
1 1/2 C shortening
4 C confectioner's sugar
1/4 C flour
1/4 C milk
1 1/2 T vanilla
*If you like a generous amount of frosting like my family does, you may want to double the filling

DIRECTIONS
cookie/cake
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
1. Combine baking soda, cocoa and flour in a bowl and set aside.
2. Cream oil, shortening and sugar in a large bowl.
3. Add vanilla and eggs.
4. Alternate adding milk and dry ingredients and mix thoroughly.
5. Drop batter by 2-3 tablespoonfuls on baking sheet at 3" apart and bake for 8 min.
6. Allow cakes to cool on sheet for about five minutes before transferring to wire rack.  The cakes will look like a medium brown in color when removed from oven but will darken to a deep espresso with a slight sheen after a couple hours.

vanilla filling
1. Cream shortening, vanilla and confectioner's sugar.
2. Add milk and flour alternately.
3. Spread generously over cooled cakes and sandwich together.

Nutrition: 396 cal, 21g fat, 127mg sod, 50g carb, 36g sugar, 3g protein

VEGAN MOLASSES GINGER WHOOPIES

(with thanks to Allison, adapted from Vegan Visitor)
Yield: 9 sandwiches (18 cookies/cakes)

INGREDIENTS
cookie/cake
2 T shortening
2 T vegetable oil
1/4 C brown sugar, firmly packed
1/3 C robust molasses
1 1/2 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 C soy or almond milk
1/2 tsp lemon juice

lemon ginger filling
3/4 C shortening
2 C confectioner's sugar
2 T flour
1 1/2 T soy or almond milk
1 1/2 T lemon juice
1/2 tsp ground ginger

DIRECTIONS
cookie/cake
Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
1. In a medium bowl, combine the flour, soda, salt, ginger, cloves, nutmeg and cinnamon.
2. In a large bowl, cream the shortening, oil and brown sugar then add the molasses, continuing to mix until well blended.
3. In a small bowl, combine the soy/almond milk and lemon juice.
4. Alternately add the dry and wet ingredients to the sugar mixture until thoroughly combined.
5. Drop tablespoonfuls of batter, evenly spaced, onto a parchment lined cookie sheet.
6. Bake for about 12 minutes or until golden and puffed.  Let cool for 5 min. on sheet before transferring to wire rack to fully cool before filling.

lemon ginger filling
1. Cream shortening, lemon juice and confectioner's sugar.
2. Add milk and flour alternately.
3. Spread generously over cooled cakes and sandwich together.

Nutrition: 426 cal, 22g fat, 150mg sod, 55g carb, 39g sugar, 2g protein

cottontail cupcakes

I have been trying to keep my mind off of the really long exam I mentioned a month ago.  It is rare for me to mention something personal like that in fear of jinxing myself (I can't help being superstitious, I think it's some weird anxiety-driven thing I have had my whole life.  I will make up crazy "tests" in my head and if I beat the clock or something, good luck will ensue.  Bet you didn't know I was that nuts, sorry!).  Anyway, as some may know, I have been struggling with post-college life and it's been tough for my formerly Type-A self to be without direction and motivation.  Fortunately, I got the results for that test and lo, I passed.  One step closer to figuring this life of mine out (at least for now).  Phew.  Would any of you entrust your children to me?  Anyone?  Anyone?  So far my foray into education has provided the children and faculty of a Worcester elementary school with an entertaining sartorial outlook and I have been told by the students that I "still know what it is like to be a kid," after I demonstrated a cartwheel on the playground.  Math, on the other hand, has apparently changed since I was in third grade.  I will draw you a pretty cupcake to make up for it.

With that out of the way, let's celebrate with the Easter treat I mentioned earlier.  I thought these fluffy cupcakes resembled bunny tails and even made little cut-out bunnies that looked like each member of my family (down to my brother Nick's gauged ears).  I propped the bunny cut out in front of the giant cupcake and distributed them.  I wasn't expecting the 90 degree weather (not that I was disappointed, trust me) and quickly had to shove the little goodies into the fridge.  No matter, the frosting made the four-hour trip to the 'Cuse and no one died from food poisoning.  Another test passed!

Bunny Cottontails

(or Lemon Coconut Snowballs from Cupcakes! by Elinor Klivans)
Yield: 12 cupcakes

INGREDIENTS
lemon filling
1/4 C (1/2 stick) unsalted butter
1/3 C fresh lemon juice
2 large eggs
2 large egg yolks
1 C sugar
2 T cornstarch, dissolved in 1/4 C water
1 tsp grated lemon zest

seven-minute frosting
1 1/4 C sugar
1/3 C water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract
3 C shredded coconut

cupcakes
1 1/3 C cake flour
1 tsp baking powder
1/8 tsp salt
6 T whole milk
1 tsp vanilla extract
1/4 tsp almond extract
6 T (3/4 stick) unsalted butter, at room temp
1 C sugar
6 large egg whites
1/4 tsp cream of tartar
3/4 C lemon filling

DIRECTIONS
lemon filling
1. Heat butter and lemon juice in a medium saucepan over medium heat until butter melts and mixture is hot.
2. In a medium bowl, whisk the eggs, egg yolks and sugar. Whisk in dissolved cornstarch. While whisking continuously, slowly pour hot butter and lemon juice into yolk mixture.
3. Return mixture to saucepan and cook over medium heat until mixture comes to boil and thickens, about 6 minutes.
4. Once the mixture looks more translucent than cloudy, remove from heat, pour into small bowl and stir in the lemon zest.

5. Let the mixture sit out until it stops steaming.  Cover and refrigerate until cold.  Can be refrigerated for up to 3 days, frozen for 3 months.

seven-minute frosting
1. Put sugar, water, egg whites, and cream of tartar in a heatproof bowl or the top of a double boiler with at least a 2-qt capacity and beat with a handheld electric mixer on high speed until opaque, white and foamy.
2. Put the bowl over a saucepan of barely simmering water (or the bottom of the double boiler). Top container should sit firmly over the pan of hot water.
3. Beat on high speed until the frosting forms a soft peak that stands straight up if you stop the beaters and lift them up, about 7 minutes, should register about 160 degrees on candy thermometer.
4. Remove the container of frosting from the water. Add the vanilla and almond extracts, and continue beating for 2 minutes to further thicken the frosting.

cupcake making and assembly
Preheat to 350 degrees. Line 12 muffin tin cups with paper cupcake liners.
1. Sift the flour, baking powder, and salt into a medium bowl and set aside. In a small bowl, stir the milk and vanilla and almond extracts together.
2. In large bowl, beat the butter and sugar until smoothly blended and lightened in color, about two minutes.  On low speed, alternate adding the flour and milk mixtures until fully incorporated.
3. In another large bowl, using clean beaters, beat the egg whites and cream of tartar on low speed until the whites are foamy and the cream of tartar dissolves, about a minute. Beat on medium-high speed until soft peaks form. Use a spatula to fold one-third of the whipped egg whites into the batter, then fold in the remaining whites until no white streaks remain.
4. Distribute batter evenly among the 12 liners. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 23 minutes. Tops should remain pale and barely brown on the edges.  Cool the cupcakes for ten minutes in the pan or on a wire rack.
5. To fill the cupcakes with the lemon filling, cut a cone-shaped piece, about one inch across and one inch deep, out of the middle of the top of each cupcake; set the pieces aside. Spoon one tablespoon of lemon filling into each hole. Replace the cone-shaped pieces of cupcake. Immediately frost afterwards.

6. You can remove the liner and frost the top and sides of the cupcake as suggested in the recipe or pile the frosting on top.  Either way, use a 1/2 C frosting per each cupcake.  Generously sprinkle coconut all over tops and sides of frosting.  Cupcakes can be refrigerated for up to 2 days.

Nutrition: 414 cal, 13g fat, 108mg sod, 70g carb, 55g sugar, 1g fiber, 7g protein

everything is better when sandwiched together.

Easter was a blast but sadly we had to leave before I could even taste dessert.  It was probably a good thing, however, considering that we ate out the night before with the sibs at the beloved Alto Cinco and had my Grandma Sue's food at our fingertips for the weekend.  Of course, we could not part without an amazing Easter basket full of treats ranging from spicy jalapeno almonds to the best chocolate covered potato chips on Earth all filling a brand new bushel basket for gardening this year.  Spoiled?  I will freely admit that I have been since birth and am I super grateful to the village it took to raise me!

I did make a "thank you" of sorts that will come in a later posting.  They were very Easter apropos (I will refer to them as Cottontail Cupcakes) in all of their fluffy white glory.  For now, though, I have a sweet little cookie sandwich pairing.

I think all things are better when filled or slathered with frosting and these are not exempt.  They can be frosted with anything- ganache, mint filling, peanut butter- be creative!

 

Chocolate Shortbread Sandwiches

Yield: 24 mini sammies or 12 regular sammies

INGREDIENTS
shortbread adpated from Cooks Illustrated and Martha Stewart
1/2 C old-fashioned rolled-oats
1 1/2 C all-purpose flour
1/4 C cornstarch
2/3 C confectioner's sugar
1/2 tsp salt
14 T unsalted butter, softened
4 T unsweetened cocoa powder
4 oz. semisweet chocolate, melted for dipping (optional)

banana cream filling
1 mashed banana
2 C confectioner's sugar
2 T butter


DIRECTIONS
shortbread
Preheat oven to 400 degrees F.  Line baking sheet with parchment paper.
1. Pulse the oats in a mini prep or food processor until reduced to fine powder, about ten 5-second pulses.
2. In bowl of a stand mixer fitted with the paddle attachment, mix ground oats, all-purpose flour, cornstarch, cocoa, sugar, and salt on low speed until combined, about 5 seconds.
3. Add the butter to the mixer and continue to mix on low speed until dough just forms and pulls away from sides of bowl.
4. Roll dough into teaspoon-sized or half tablespoon-sized balls (depending on cookie size preference) and place 1-2" apart.  Flatten with a fork or palm of hand.
5. Bake for 5-8 min. until dry but not too dark on the edges. Remove from cookie sheet and let cool.
6. Dip cookies in melted chocolate if desired.


banana cream filling
1. Beat banana and butter together.  Add confectioner's sugar.
2. Frost one side of 24 cooled cookies.

Nutrition: 171 cal, 9g fat, 59mg sod, 23g carb, 14g sugar, .5g fiber, 1g protein

cadbury creme compulsion

As mentioned earlier, I love all things Cadbury® Egg.  In fact, I have been known to obsess over the things and cannot keep more than one at a time in my possession because I will most definitely eat all I have in a sitting.  I seriously think I am missing the "I'm full" sensation and need to voluntarily shut myself off.  It's terrible because I have a hard time with self control.  Especially with sugary confections wrapped in foil and harboring a surprise of any kind of "creme."  So, sadly, I have not had a real Cadbury® Egg yet this season because I have been baking so heavily.  I have to cut back somehow!

These are "muffcakes" because after searching for the Cadbury® Egg cupcake and finding two recipes, I preferred the one that is not cloyingly sweet and more dense to hold the sugary little egg jewels.  I didn't want just plain vanilla but something that the milk chocolate wouldn't get lost in.  I felt a citrus would do well.  I like orange and chocolate but I think lemon would also be a good contender for this.  Lime is always great with coconut so that is also an option.  I decided to top them with the chocolate batter to resemble dirt and then wanted the toasted coconut to be like a little nest.  You can plop a Peep on top for super Easter cuteness.  I made some homemade peeps and while it was fun, I need to speed up my piping because my marshmallow began to gel too quickly and I wasted quite a bit of sugar.

Now I must do some conditioning for the egg hunt that I am still forced to participate in even though I'm 25 and married. 

Cadbury® Egg Muffcakes

Yield: 12 cupcakes

INGREDIENTS
creamsicle muffin
3/4 tsp baking powder
1 1/2 C all-purpose flour
1/2 C unsalted butter, room temp.
3/4 C granulated sugar
1 egg
1/2 C light vanilla yogurt
1 tsp vanilla
2-3 T orange juice
1-2 tsp orange zest
1 dozen Mini Cadbury® Creme Eggs

chocolate cupcake top via Cupcake Bakeshop's recipe
1/4 C unsalted butter, room temp.
1/2 C granulated sugar
1 egg
1/4 C + 3 T flour
1/4 tsp baking powder
1/8 tsp (a dash) of baking soda
1/4 C milk
1/2 tsp. vanilla
3 T unsweetened cocoa powder

orange frosting
2 T unsalted butter
1 C confectioner's sugar
1 tsp. orange zest
1 T orange juice
1/2 T cream
6 T unsweetened coconut shavings, toasted (don't kill yourself if you can't find them, just buy regular angel flake)
1 dozen chick Peeps (optional)


DIRECTIONS
Preheat oven to 350 degrees F.  Line standard-sized cupcake pan with liners.
toasted coconut
1. Spread unsweetened coconut shavings out over a cookie sheet and put in the 350 degree F oven.
2. Bake for 4 min or until you start to smell coconut. It browns very quickly so keep an eye on it.
3. Remove and stir around to evenly brown the bits. Let cool before frosting.

creamsicle muffin
1. Mix flour and baking powder in bowl and set aside.
2. Beat together sugar and butter.
3. Add egg, vanilla yogurt and orange juice until thoroughly mixed.
4. Slowly add in flour mixture. Beat until smooth. Stir in orange zest.
5. Distribute batter evenly into a dozen liners. Drop a Mini Egg into the center of each.

chocolate cupcake top
1. Put flour, baking powder, baking soda, salt, and cocoa powder into a bowl and whisk to combine.
2. Beat butter until softened. Add sugar and beat until light and fluffy.
3. Add egg and vanilla and beat until well combined.
4. Alternate adding milk and dry ingredients to the butter mixture until fully combined.
5. Evenly distribute batter over tops of muffin batter.
6. Bake for 15 min. Let cool before frosting (the tops will flatten slightly, you want a flat surface for plopping a Peep!)

orange frosting
1. Beat butter until soft.
2. Add confectioner's sugar, cream and orange juice until smooth.
3. Stir in orange zest.
4. Frost and dip tops into a bowl of toasted coconut.
5. Place a Peep on top if you desire

Nutrition: 393 cal, 18g fat, 83mg sod, 56g carb, 39g sugar, 1g fiber, 5g protein