Chocolate Silk Pie

Please visit my new website, Make It and Bake It with Beth, for the recipe for Chocolate Silk Pie!

Chocolate Chip Cookie Dough Cupcakes

Guess what? You need these chocolate chip cookie dough cupcakes in your life right now. I bet it is dark when you are waking up in the morning and even darker when you are coming home after an exhausting day at work, and there is probably not too much that can get you out of your funk.  These chocolate chip cookie dough cupcakes are here to help. Just like the cookie dough truffles, there is no raw egg in the cookie dough filling. The mixture is made up everything that is good in life,  like butter, brown sugar, condensed milk, flour, vanilla, and chocolate chips. 

I got together with a friend a few weekends ago, and we made these cupcakes for the first time. I had seen them before and thought about making them, but I always thought they looked too involved. Hey, they really are a little involved, but they aren't too tricky, and they are well worth the extra time in the kitchen.

So, what are you waiting for? Go make some chocolate chip cookie dough cupcakes and put a smile back on that face. Enjoy!

Recipe for Chocolate Chip Cookie Dough Cupcakes

INGREDIENTS
For the cupcakes
3 sticks of unsalted butter, at room temperature
1 1/2 cups of light brown sugar, packed
4 large eggs
2 2/3 cup of all-purpose flour
1 tsp. of baking powder
1 tsp. of baking soda
1/4 tsp. of salt
1 cup of 2% or whole milk
2 tsp. of pure vanilla extract
1 cup of semisweet chocolate chips

For the cookie dough filling
4 Tbsp. of unsalted butter, at room temperature
6 Tbsp. of light brown sugar, packed
1 cup plus 2 Tbsp. of all-purpose flour
7 ounces of sweetened condensed milk
1/2 tsp. of pure vanilla extract
1/3 cup of semisweet chocolate chips (regular or miniature)

For the cookie dough frosting
2 sticks of unsalted butter, at room temperature
2 1/4 cup of powdered (confectioners') sugar
2/3 cup of all-purpose flour
1/2 tsp. of salt
2 Tbsp. of milk
2 tsp. of pure vanilla extract

Extra chocolate chips, for topping cupcakes

DIRECTIONS
For the cupcakes
Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. Put the butter and the brown sugar in a large mixing bowl and use an electric hand mixer to mix on medium high speed until light and fluffy, about 3 - 4 minutes. Then add in the eggs one at a time, beating well after each addition.

Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl and stir together. Add one third of the flour mixture into the butter mixture and beat on low speed, then add 1/2 cup of the milk and beat again on low speed. Continue alternating and end with the dry ingredients, mixing each time until just incorporated. Add in the vanilla extract and mix. Fold in the chocolate chips.
Divide the batter evenly into the paper liners. Bake for 18 - 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.

For the cookie dough filling
Once cupcakes are in the oven, make the cookie dough filling. Combine the butter and sugar in a mixing bowl and mix on medium high speed with an electric had mixer until light and fluffy, about 3 minutes. Then mix in the flour, sweetened condensed milk, and vanilla extract and mix until smooth. Stir in the chocolate chips. Cover the bowl and put in fridge until mixture is firm, about one hour.

To stuff the cupcakes
When cupcakes are cooled, add in the cookie dough! Cut a cone-shaped portion (or use a spoon and scoop) out of the center of each cupcake. Fill each hole with a ball of the cookie dough mixture. Use all of the filling to stuff the cupcakes - the more you have, the better the cupcake!

For the frosting
Put the butter and brown sugar into a medium mixing bowl and use an electric hand mixer set on medium high speed to beat until creamy. Add in the confectioners' sugar and mix until smooth. Add in the flour and salt and mix until just incorporated. Pour in the milk and vanilla extract and beat until smooth and well incorporated.

Frost the cupcakes, top with chocolate chips, and celebrate!

*Recipe makes approximately 2 dozen cupcakes.
Store cupcakes in an airtight container in the fridge.

Avocado Ice Cream with Homemade Chocolate Syrup

I have been obsessed with avocados lately. Actually, I have been obsessed with avocados for quite a long time, but these days, I feel like I am eating them at least once a day. I will eat it an avocado for breakfast with eggs, eat avocados for dinner with Mexican meals, and I will even eat avocados for dessert! I dreamed up this ice cream one night before going to bed, and the next day, I made my dreams come true. Wendy helped me make the ice cream mixture. Wendy put the milk, sugar, and lemon juice into the blender, and I added in the avocado. Then Wendy ran away to another room when I turned the blender on, and then came back into the kitchen when it was time to mix in the cream. We then added chocolate sauce and some milk into the mixture that we couldn't get out of the blender, and shared a chocolate avocado shake (well, Wendy let me have two sips). Based on the smoothness of the shake and the flavor, I could tell that the ice cream was going to be a hit. I only made a small amount of ice cream in case it didn't turn out, but next time I will make the full recipe. We all loved this ice cream!

 

Recipe for Avocado Ice Cream with Homemade Chocolate Syrup

INGREDIENTS:
1/2 cup of organic cane sugar
1 1/4 cup of whole milk
3 small to medium sized ripe (but not overripe) avocados, pit and skin removed
2 tsp. of freshly squeezed lemon juice
1 1/4 cup of heavy whipping cream

DIRECTIONS:
Put the sugar, milk,  avocado, and lemon juice into a blender. Mix until smooth. Pour into a large bowl. Stir in the heavy cream and whisk until well combined. Cover the bowl and place in the refrigerator for 3 - 4 hours. Then pour mixture into an automatic ice cream maker. Start ice cream maker, and let it mix for about 5 - 7 minutes, or until ice cream is formed. It will take less time than regular ice cream mixtures due to the thickness of the avocado. Then transfer ice cream into a freezer safe container and freeze for desired amount of time before serving.Serve ice cream with homemade chocolate syrup!

For the chocolate syrup:
INGREDIENTS:
1/2 cup sugar
2 1/2 Tbsp. of cocoa powder
1/8 tsp. salt
2 Tbsp. of unsalted butter
2 Tbsp. water
1/4 tsp. pure vanilla extract

DIRECTIONS:
Put the sugar, cocoa powder, and salt into a small saucepan. Add the 2 Tbsp. of water, more if needed, so mixture is able to be stirred. Add the unsalted butter. Put the saucepan over medium high heat, stirring constantly, until it comes to a boil.  Let the mixture boil for 1 minute, then remove from heat and immediately stir in the vanilla extract. Serve warm or at room temperature over ice cream. Store any leftovers in an airtight container in the fridge for up to 5 days.

Baked Hot Chocolate

What do you do when there is close to 3-feet of snow on the ground and you really do not feel like doing much at all? If you are anything at all like me, you do things like catch up on reading, dance and color with your toddler, think about getting dressed in something other than sweats (but never do), bake, and eat lots of food. I finished up the container of hot chocolate that I made on Friday, and instead of making some more (especially since we are a bit low on milk), I made this amazing baked hot chocolate instead. It is made with rich semisweet chocolate, butter, eggs, and sugar - that's it. Since Greg is not feeling too well he decided not to have one of the two mugs of this deliciousness that I made, so I got to eat both over the past 24 hours. I did share a little with Wendy, and she was pretty crazy about it, as she yelled "more, more" after every bite I gave her. I am pretty sure you will also love baked hot chocolate. It has a thin layer of crunchy, a middle layer of smooth, and you will not stop eating it until you reach the bottom. It is kind of like a cross between a chocolate lava cake, chocolate pudding, and hot chocolate! I found out that tomorrow is another snow day for me, so more baked hot chocolate making and eating is at the top of my to do list! I might even put on some jeans, too. Enjoy!

Recipe for Baked Hot Chocolate

INGREDIENTS: 
5 ounces of semisweet baking chocolate, finely chopped (I used SCHARRFEN BERGER 62% baking bar)
3 1/2 Tbsp. of unsalted butter, cut into small cubes

SNOW DAY + BAKED HOT CHOCOLATE = HAPPINESS

2 large eggs, at room temperature
2 Tbsp. of pure cane sugar (or granulated)
A pinch of cinnamon (optional)

DIRECTIONS:
Position the oven rack to the middle and preheat oven to 350 degrees. Put two 8-ounce oven-proof mugs or ramekins into a baking pan or roasting pan.

Put an inch of water in the bottom pan of a double boiler and set over medium high heat. Bring to a gentle simmer. Put the chopped chocolate and butter in the top pan of the double boiler and set over the simmering water, stirring until fully melted and smooth. Set aside. Leave the bottom pan with the water on the stovetop and continue to let it simmer.

Put the eggs, sugar, and cinnamon in a small saucepan and whisk together with a fork. Then use the handle of the saucepan to hold it over the simmering water for a few minutes or until warm, almost hot to the touch(I just literally held it over the steam from the water - it's a good workout...). Then use a hand mixer set on medium-high speed to beat the egg and sugar mixture until light and fluffy, about 3 - 4 minutes. Carefully pour the egg mixture into the chocolate mixture, making sure that there is no water from condensation on the bottom of the pan that drips in (I used a towel to wipe the bottom of the pan before I added to chocolate mixture). Use a spoon to gently fold the eggs and chocolate together until smooth and you don't see any streaks. Pour or ladle into the mugs or ramekins. Pour very hot water into the baking dish, being careful not to let water splash into the mugs, until it reaches about halfway up the sides of the mugs. VERY carefully transfer the pan to the oven. Cook for 15 - 20 minutes, or until the tops are no longer shiny. Remove from oven, use a hot pad holder to remove the mugs out of the water, and place mugs on a cooling rack for a few minutes before serving. I topped mine with plain cream and some chocolate chips. I am sure it would be amazing with some fresh whipped cream too!

Baked hot chocolate is best enjoyed hot (in my professional opinion), but it can be also eaten at room temperature. You can cover well with foil and store in the fridge for up to one day. To reheat, first let it come to room temperature and then bake at 350 for 5 - 8 minutes.

Recipe Adapted from: The Essence of Chocolate Recipes for Baking and Cooking with Fine Chocolate
Recipe serves 2. 

A shot of our home in the snow!

Warm and Gooey Chocolate Cake

I believe that our New Year's resolutions for eating healthy should begin at the start of a Monday, so this is your official permission to go ahead and eat whatever you want through the end of this weekend. I am recommending that this chocolate cake be a part of your weekend festivities.

This recipe comes from the Fearless Baker cookbook, which was a Christmas present from my older sister this year. I had quickly scanned the cookbook to find recipes that looked good to me, and the warm and gooey chocolate cake definitely stood out as something that I needed to try. I celebrated my 25th birthday (again, can you believe it) on the 29th of December, and I knew that if I wanted to eat birthday cake on my birthday that I would have to make my own cake. I looked over the recipes I  had marked in the cookbook and the only one that I could make with the ingredients that I had on hand in my kitchen was the warm and gooey chocolate cake. While Wendy napped,  I made the cake. Luckily it was really easy to make and it did not take long to bake, because she did not grant me with the birthday present that I wanted from her (a super long nap). I was able to finish the cake, and then Wendy and I headed up to my parents' place in Columbia with the cake in tow. Greg met me up there after finishing his work day so he could treat me to dinner at one of my favorite restaurants, the Tomato Palace. Although we could have gotten a tiramisu on the house, we decided to pass it up and we headed back to my parents' place to dig into the chocolate cake. Everyone in the family had a piece of the cake, and it was a major hit all around. I do not want to downplay this cake, so I will tell you that it was absolutely heavenly. Although it was totally amazing on its own, it was brought to a ridiculous level when topped with fresh whipped cream, chocolate sauce, and strawberries.

The nice thing about this cake (besides it being the best thing on this planet) is that it is super easy to make, and it can be made in under 45 minutes. Chocolate is the shining star in this cake, as it should always be. If you are a chocoholic like I am, you will definitely fall head over heels in love with this warm and gooey chocolate cake. Enjoy!

*I have made this 2 times and still haven't taken the time to take a really good picture. I will surely be making it again soon, so if it isn't devoured before I get a fresh picture, I will probably be replacing the one that is in this posting. I just was really eager to share the recipe with YOU!

Recipe for Warm and Gooey Chocolate Cake

INGREDIENTS
6 ounces of dark chocolate, 58% - 62% cacao (I used Scharrfen Berger semisweet 62% cacao baking chocolate), chopped into 1-inch pieces
8 Tbsp. of unsalted butter, divided
3/4 cup plus 2 Tbsp. of pure cane sugar (or granulated sugar), divided
3 eggs
Large pinch of kosher salt
2 Tbsp. of unbleached all-purpose flour

For topping
Fresh whipped cream
Chocolate Sauce
Strawberries or raspberries

DIRECTIONS
Preheat the oven to 350 degrees.
Prepare an 8 x 8 round metal cake pan. Use 1/2 Tbsp. of the unsalted butter to generously butter the bottom and sides of the pan (you may not use all of the butter). Then add 1 Tbsp. of the sugar to the pan and coat the bottom and sides by shaking and tapping the pan over the kitchen sink. Add another tablespoon of sugar to the pan and repeat until the pan is coated with sugar. Find a larger baking dish that will allow the round 8 x 8 pan to fit inside of it (you will use it during the baking process). Set aside.
Put an inch of water in the bottom pan of a double boiler and bring it to a simmer over medium high heat. Put the chocolate and the remaining 7 1/2 tablespoons of the unsalted butter in the top pan of the double boiler and set it over the pan with the simmering water. Stir, almost constantly, until the butter is melted and the chocolate is smooth. Remove the pan with the chocolate from the heat and set aside.
In a medium sized mixing bowl, use a fork to whisk together the eggs, 3/4 cup sugar, and kosher salt until well blended. Pour the chocolate mixture into the mixing bowl and mix well. Add in the flour and stir until just blended.
Pour the mixture into the prepared pan. Set the pan into the larger baking dish. Fill a 2-cup liquid measuring cup with hot water from tap. Pour the water into the larger baking dish until it comes halfway up the sides of the pan with the chocolate batter in it, being sure to be careful so water does not splash into the batter. Then very carefully transfer to the oven. Bake for 25 - 30 minutes or until a toothpick or tins of a fork are inserted into the cake and it comes out a bit fudgey. Remove from the oven. Allow to cool for 10 minutes, then lift the cake pan out of the pan with the water.
Cut into 8 slices and serve immediately, or cover with foil and keep at room temperature for up to 24 hours. If you don't serve right away, reheat in oven at 325 degrees for five to ten minutes, being careful not to heat for too long.
Serve each slice with whipped cream, chocolate sauce, and berries (or if you have to choose just one, do the fresh whipped cream)!

Recipe makes 8 servings
Recipe Adapted from: Fearless Baker Cookbook 

Ghiradelli Peppermint Bark Ice Cream

Merry Christmas from Annapolis, Maryland, where the weather is 60 degrees and rainy! It really is strange having spring (almost summer) like weather during the holidays. A couple months ago I heard that the Maryland area was going to have a very snowy winter, but I am not so sure if I can believe it. If the cold does hit, it will be quite a shock to the system. Enough about the weather...let me tell you about this ice cream! I have been obsessed with Peppermint Bark the past few weeks. Amazon had a 21 ounce bag of both milk chocolate and dark chocolate Ghiradelli peppermint bark squares for 14 dollars, which is a great deal that I could not pass up. I have been snacking on the candies, giving some out in baggies with Christmas gifts, and using it for this peppermint bark ice cream. I love it. You can grind up the peppermint bark as finely as you want, or you can make it more chunky, all depending on how much crunchy texture you like in your ice cream. If you don't like chunky, I suggest you chop it up very finely and omit the mini chocolate chips from the recipe. I had been thinking of making pie for dessert after our Christmas dinner, but because the weather is so warm, I decided to go with this festive ice cream instead. Hope you and yours are having a wonderful Christmas and best wishes for 2016! Enjoy.

Recipe for Ghiradelli Peppermint Bark Ice Cream

INGREDIENTS:

1 cup of heavy whipping cream
1/4 cup of whole milk
1/3 cup of granulated sugar
1 tsp. of pure vanilla extract
1 - 2 drops of pure peppermint extract (peppermint is VERY overpowering, so seriously just do a drop or two unless you want a strong peppermint flavor)
2 ounces - about 5 candies - of Ghirardelli peppermint bark squares (or your favorite brand)
1 - 2 Tbsp. of semisweet mini chocolate chips (optional - don't use if you don't like chunky texture in ice cream)

DIRECTIONS:
In a metal bowl, mix together the heavy whipping cream, whole milk, sugar, pure vanilla extract, and peppermint extract until smooth. Cover with a lid and set aside for 10 minutes to allow the flavors to meld together, stirring occasionally. Put the bowl in the refrigerator and chill for 3 - 9 hours (I let it sit overnight and then made the ice cream the next morning).

Right before making the ice cream, place the peppermint bark candies into the bowl of a food processor. Pulse until the candies are chopped to desired consistency.

Make the ice cream. Give the mixture a stir and then pour into the bowl of an automatic ice cream maker. When it resembles the consistency of a thick whipped cream, pour in the peppermint candies and chocolate chips. Continue to mix until ice cream is finished. Put into a freezer-safe container. Freeze for several hours. Serve each bowl with an extra peppermint bark candy.

Recipe Inspired by: Williams Sonoma Ice Cream - Crushed Peppermint Ice Cream
Recipe makes approximately 3 - 4 servings. 

Outrageous Brownie Truffles

Please visit my new blog, Make It and Bake It with Beth, for the brownie truffles recipe.

Pumpkin Oatmeal Chocolate-Chocolate Chip Cookies (No Flour, Butter, Sugar, or Egg)!

Yesterday I posted a recipe for pumpkin oatmeal chocolate chip cookies that do not have any flour or refined sugar in them. I like them so much, that I have been making them quite often during the past couple weeks. When I set out to make them on Thursday evening, I realized that I did not have any eggs on hand. I decided to try the recipe without egg to see how they would turn out. I used Greek yogurt in place of the egg, added cocoa powder, and left the butter out of this recipe. I created an entirely different cookie, one that is even healthier than the other cookies, but they taste more decadent because of the cocoa powder. I just made another batch this morning while Wendy was eating breakfast. They are seriously so easy to make and can be made in less than 20 minutes from start to finish. If you are looking for a healthier type of treat for your kids or even yourself, try out these cookies. You can feed them to your gluten-free/egg-free/refined sugar-free friends and family members too! Enjoy.

Recipe for Pumpkin Oatmeal Chocolate-Chocolate Chip Cookies (No Flour, Butter, Sugar, or Egg)!

INGREDIENTS:
1/3 cup of canned pumpkin puree
1/4 cup of full-fat Greek yogurt
1/4 cup of honey
1/4 cup of half and half (or whole milk or 2% milk)
1/2 tsp. of pure vanilla extract
1 1/3 cup of old-fashioned oats (such as Quaker)
2 1/2 Tbsp. of cocoa powder (my favorite is organic Viva Labs cacao powder or Ghirardelli)
1/4 tsp. of salt
1 tsp. of ground cinnamon
1 tsp. of baking powder
1/3  - 1/2 cup of mini semisweet chocolate chips - just your preference on how many you want to use (I like Ghirardelli)

DIRECTIONS:
Preheat the oven to 350 degrees. Generously grease a baking sheet (I used butter to grease mine).

In a medium-sized bowl, add in the pumpkin, yogurt, honey, half and half, and vanilla. Use a spoon and mix well.

In a smallish bowl, sift together the oats, cocoa powder, salt, cinnamon, and baking powder. Add to the pumpkin mixture and stir to combine. Fold in the chocolate chips.

Use a 1-tablespoon cookie dough scoop to scoop up dough and drop onto the prepared baking sheet. Bake for 12 - 14 minutes, rotating the pan halfway through baking.

Remove from oven and allow to cool on the baking sheet for several minutes. Then carefully transfer to a wire rack.

Eat warm or store an in airtight container in the fridge and grab them for an easy breakfast or snack!

Recipe makes 1 - 1 1/4 dozen cookies.

Each cookie has 77 calories, 12.5 grams carbohydrates, 1.3 grams of fiber, 2 grams of protein, less than 3 grams of fat, and almost 20% of your daily Vitamin A need. 

Original recipe.

Pumpkin Oatmeal Chocolate Chip Cookies (No Flour or Refined Sugar)!

There is no way that I am going to let the month of October pass by without posting at lease ONE pumpkin treat recipe. I am really thinking hard about making a pumpkin pie soon with swirled dark chocolate. I seriously think pumpkin and chocolate go really well together, but you don't really hear of chocolate pumpkin pies too often, and I think that needs to change. Another thing that you don't hear about too often is cookie recipes that do not have any flour or sugar in them. I have only made one other cookie before without flour and sugar, and that is the banana oatmeal cookie recipe which is very popular. I have been trying to refrain from the flour and sugar duo (or culprit) this month thanks to a friends crazy social media challenge, so when I am craving sweet, I have been trying to do things that are healthier. I searched for pumpkin oatmeal cookies on the web and couldn't find any without flour. I decided to try out my luck by altering a recipe I found for pumpkin oatmeal cookies by omitting the flour and sugar from the recipe. The cookies are sweetened with pure maple syrup. You can also use organic cane sugar in the recipe if you don't have pure maple syrup. I was totally happy with how these cookies turned out. Wendy, my 18-month old, has been enjoying these pumpkin oatmeal chocolate chip cookies for breakfast (okay I will admit I have been eating them for breakfast too). She (we) gobbles them down very quickly, and it usually takes her a long time to finish anything she is eating. I think they are an okay thing for her to eat because they are loaded with Vitamin A from the pumpkin and there is some fiber from the oats. Each cookie has 105 calories, 4 grams of fat, over 20% of your daily Vitamin A need, 2 grams of protein, 11 carbs (9.9 net carbs with 1.1 gram of fiber), and some iron and potassium.  The recipe I'm sharing today makes one dozen cookies. They are great warm from the oven, and they are also really good chilled from the fridge. Enjoy!

*I actually ended up making a pumpkin chocolate-chocolate chip cookie recipe yesterday which doesn't have any flour, sugar, or egg! I'll post that recipe soon.

Recipe for Pumpkin Oatmeal Chocolate Chip Cookies (No Flour or Refined Sugar)!

INGREDIENTS:
1/4 cup of canned pumpkin
3 Tbsp. of pure maple syrup (or 3 Tbsp. of organic cane sugar, if you want to use sugar)
1 jumbo-sized egg or two small eggs
3 Tbsp. of heavy whipping cream, half and half, or whole milk
3/4 tsp. of pure vanilla extract
1 Tbsp. of unsalted butter, melted in microwave 
1 cup of old-fashioned oats (such as Quaker Oats)
3/4 tsp. of baking powder
1/4 tsp. of salt
1/4 tsp. of ground cinnamon
1/3 cup of miniature semisweet chocolate chips (I use Ghirardelli)

DIRECTIONS:
Generously grease a baking sheet with butter or cooking spray. Preheat the oven to 350 degrees.

In a medium-sized mixing bowl, mix together the pumpkin, pure maple syrup,  egg(s), heavy whipping cream, and vanilla extract. Melt the butter in a microwave, let it cool for several seconds, and then stir it in to the mixture. In a smallish bowl, sift together the oats, baking powder, salt, and cinnamon. Add to the liquid mixture and mix to combine. Fold in the chocolate chips.

Use a cookie dough scoop to scoop up about 3/4 Tbsp. of dough and drop onto the prepared baking sheet, leaving about 2-inches in between each mound of dough. Put in oven and bake for 13 - 15 minutes, rotating the pan halfway through. Remove from oven and allow to cool on the baking sheet for about 10 minutes. Then carefully transfer the cookies to a wire rack to cool completely.

Eat immediately or store cookies in an airtight container in the fridge.

Recipe Makes approximately one dozen cookies.

Healthy AND Delicious Fudge - no butter or refined sugar!

For some reason I always seem to crave healthier foods during the summer months. I would say that I eat best in the month of July out of all the other months in the year. I am far from being vegan (I absolutely LOVE all things dairy), but when it comes to sweet treats, I always seem to want to try out vegan or healthier desserts during the summer months.

This vegan fudge has an amazingly smooth texture from the coconut oil, and the cashew butter and cacao powder give it an incredibly rich taste. It is sweetened with some pure maple syrup, which is much better than refined sugar. You can't tell at all that this fudge is not made with the typical ingredients of butter and refined sugar. The one thing you do have to remember about vegan desserts (and this vegan fudge) is that even though they are healthier, they are still loaded with calories. However, they are not "empty" calories, since cashews have tons of health benefits, natural cocoa powder is high in fiber, and maple syrup has awesome things in it like calcium, iron, potassium, zinc, and manganese. One piece has approximately 75 calories, and it is easy to snack on it all day long, so be careful with it! I was told by a few people that if I had not told them what it was made with, that they would have never guessed the ingredients. So if you do make it, make sure to tell people what it has in it in case someone has a nut allergy! I hope you enjoy this fudge as much as I do.

Recipe for Healthy AND Delicious Fudge - no butter or refined sugar!

INGREDIENTS:
2 1/4 cups of raw cashews*
1/3 cup plus 1 tsp. of coconut oil, divided (at room temperature)
2 tsp. of pure vanilla extract, divided
1/2 tsp. of coarse sea salt, divided
1/4 cup of cacao powder (I use Viva Labs cacao powder)
1/4 cup of pure maple syrup

*If you want, you can use 1 cup of store-bought cashew butter in this recipe. I recommend making your own cashew butter, though. If you use store-bought cashew butter, omit the cashews, 1 tsp. of coconut oil, 1 tsp. of vanilla extract, and 1/4 tsp. of sea salt from the recipe. 

DIRECTIONS:
Make the cashew butter first. Put the 2 1/4 cups of cashews, 1 tsp. of coconut oil, 1 tsp. of pure vanilla extract, and 1/4 tsp. of sea salt into the bowl of a food processor. Start the food processor and allow it to run. It will take several minutes (about 8 to 10 minutes) for the mixture to turn to a cashew butter. You will want to stop the food processor every minute to two to give the processor a break and to scrape the sides, if needed. Add more coconut oil to the mixture as you see desired. When the mixture turns into the cashew butter (it will be thick), remove it from the processor and scoop into a medium-sized bowl. Note: This is a recipe for the cashew butter that is used in this fudge.  If you want smoother cashew butter to use for spreading, you will want to run the processor for much longer and might want to check out other recipes for homemade cashew butter, like the one from The Healthy Foodie.

Add the remaining 1/3 cup of coconut oil to the cashew butter and use an electric hand mixer set on medium-low speed to mix until well combined. Then add in the remaining 1 tsp. of vanilla extract, 1/4 tsp. of sea salt, cocoa powder, and maple syrup. Use the electric hand mixer to mix until the mixture is smooth. Line a freezer-safe container (I used a square SnapLock container - 6" x 6") with parchment paper. Use a spoon or spatula to spread the mixture onto the parchment paper in an even layer. Then cover the container and place in the freezer for at least an hour before cutting into it.  Remove from the freezer and chop into desired sized squares. Store the fudge in the freezer and eat fairly soon after removing it from the freezer, because it becomes soft quickly from the coconut oil.

Recipe Makes Approximately 30 pieces of fudge, depending on how you cut it. Approximately 75 calories per piece (if you cut into 30 pieces)! Store in the freezer.

Recipe Adapted from: The Detoxinista, Originally from Raw Food, Real World

Green Tea Ice Cream (made with Honey)

June 19th was my last day of work for the school year. I have the summer off to relax, hang out with Wendy, catch up on all the stuff that I have put on the back burner for so long, and be experimental in the kitchen. I have tried plenty of new recipes in just the last several days. One recipe I thought up and tried was this green tea ice cream. I love matcha green tea. I made a green tea ice cream a couple summers ago and the recipe used eggs. It was good, but I didn't want to turn on the stove top the other day when it was 98 degrees outside. I threw some green tea powder, milk, and honey into a blender and then mixed it with heavy whipping cream. After it chilled for a couple hours n the fridge, I put it into my ice cream maker and it turned into this lovely green tea ice cream. Since I have been trying to cut down on the carbs, I used honey over sugar, but then I realized that honey actually has more carbs in it per tablespoon than sugar! No big deal, I am sure that honey is still a much better option than sugar. I have been having less than a 1/4 cup of the green tea ice cream a day, hoping that it will last me several days, but I wasn't counting on Greg wanting to try the ice cream and enjoying it, too. Last time I made it he wasn't interested in it at all. Tonight he tried it and wanted a huge bowl, and he said he loved it. I might have to bury it in the freezer, or just might have to make another batch! If you like green tea lattes from Starbucks, you will probably love this ice cream. I was thinking to myself that if you don't really like matcha green tea that you probably wouldn't like this ice cream, but Greg proved that idea wrong tonight. This green tea ice cream is super refreshing and it is the perfect treat on a hot summer day. I think using honey over sugar really brings out the flavor of the green tea. If you want to use sugar, that is fine. Just use the same amount of sugar in the recipe as honey. Enjoy!

Update: I actually made it another time since I started this post. Another person who isn't a huge matcha green tea fan really enjoyed this ice cream!

Recipe for Green Tea Ice Cream (made with Honey)

INGREDIENTS:

1 1/4 cups of whole milk
1 1/2 Tbsp. of matcha green tea powder
1/2 cup of honey
1 1/4 cups of heavy whipping cream

DIRECTIONS:
Put the milk, green tea powder, and honey into a blender. Mix on high speed for 45 seconds, or until there are no chunks of green powder in the mixture. Pour the mixture into a large bowl. Add in the heavy whipping cream and stir. Cover the bowl with a lid and place in the refrigerator for 1 - 2 hours. Then pour the mixture into the bowl of an automatic ice cream maker and make ice cream according to manufacturers directions. When ice cream is ready, spoon into a container, cover with a lid, and place in freezer until ready to serve.

Optional: Top your serving of green tea ice cream with shredded coconut or grated white chocolate.

Original Recipe

Toasted Coconut Ice Cream

I was on a 3-week long sugar-free streak,  however, I had to break the streak recently. I only broke it because I knew it would be worth it. This toasted coconut ice cream is absolutely divine, and I was right, it was worth breaking my streak for this ice cream. I saw this recipe in an ice cream recipe book quite some time ago, and I have been wanting to make it for so long. I was a little nervous about the recipe because of the egg in the mixture, as I tend to always make ice creams that require no cooking, but I decided to take the extra time with this one. If you are a fan of coconut, you should really try out this incredible toasted coconut ice cream. However, if you are like one of my coworkers, and you are "repulsed" by the thought of coconut, then maybe you shouldn't! I hope there are more coconut lovers out there than haters, because people who hate coconut just make me sad. If you do love coconut like I do, than you'll love this toasted coconut ice cream. You will also love coconut macaroons, Toasted Almond Joy cupcakes, coconut cupcakes with cream cheese frosting, and coconut truffles. Enjoy!

Recipe for Toasted Coconut Ice Cream

INGREDIENTS:

1 1/2 cups of whole milk
1 1/2 cups of heavy whipping cream, divided
2 1/4 cups of sweetened shredded flaked coconut, divided
4 egg yolks
3/4 cup of granulated sugar
1/4 cup of coconut cream (I used Trader Joe's)
1 tsp. of pure vanilla extract
A little less than 1/8 tsp. of almond extract (optional)

DIRECTIONS:
In a large pot, mix together the whole milk, 1 cup of the heavy whipping cream, and 1 1/4 cups of the coconut. Set over medium heat and cook until bubbles form around the edge of the mixture, about 5 - 7 minutes. Remove from heat and let sit for 20 minutes.

Pour the milk mixture through a fine mesh sieve into a large bowl and press down on the coconut to extract as much flavor as possible. Then discard the coconut. Pour the strained milk mixture back into the pot and set back over medium heat. Cook again until bubbles form around the edge of the milk, about 5 - 7 minutes.


While the milk mixture is heating, separate out the egg yolks and place into a medium sized bowl. Add in the remaining 1/2 cup of heavy whipping cream and the sugar. Mix the ingredients until well-combined.

Carefully scoop out 1/2 cup of the hot milk mixture and add into the egg mixture. Mix until smooth. Then carefully pour the egg mixture into the pot with the hot milk mixture. Cook over medium heat, stirring constantly, until a custard forms. The custard should coat the back of the wooden spoon when it is ready. Do not let the mixture come to a boil. It should take about 7 - 9 minutes for the custard to form. Once the custard coats the back of the spoon, remove from heat. Stir in the coconut cream and mix well. Pour into a large bowl and add in the vanilla extract and almond extract.

Partially fill a large enough bowl that will fit the bowl with the ice cream mixture in it with cold water and ice cubes. Then set the bowl with the ice cream batter into that bowl. Stir occasionally. Once the mixture is cooled, cover with a lid or tightly with plastic wrap. Put in the fridge for at least 4 hours, or overnight.

While the mixture is chilling, toast the coconut. Put the remaining cup of coconut into a small frying pan and set over medium-high heat. Cook, stirring frequently, until the coconut and toasty and lightly browned, about 5 minutes. Remove from heat and pour into a bowl. Allow it to cool and then seal in an airtight container until ready to use. 

Pour the chilled ice cream mixture into the bowl of an automatic ice cream maker and make the ice cream according to manufacturer directions. When the ice cream is the consistency of thick whipped cream, add in 1/2 cup of the toasted coconut and continue the mixing in the ice cream maker until done. Then transfer the ice cream to an airtight container and place in freezer for a couple hours before serving.

Top each serving with the leftover toasted coconut, if desired.

Recipe makes approximately 8 servings.

Recipe Adapted from: Williams Sonoma Ice Cream

The Best Banana Pudding

My little girl turned 1-year old last Tuesday! This past year just flew right by, and a lot of it is kind of a blur to me. Wendy is a total sweetie, and she brings such joy into our lives. We celebrated her birthday on Easter with family. Greg made North Carolina-style barbecue, and I made coleslaw, hush puppies, and this banana pudding for dessert. It was quite fun experimenting with deep frying hush puppies, and they were delicious, but my favorite part of the meal was definitely the banana pudding. Greg's father, who has had a lot of banana pudding in his lifetime, said it was the best banana pudding he has ever had. Wendy has been eating bananas since she started eating solid foods, and she went crazy over the banana pudding. I couldn't resist posting a picture of her eating the banana pudding. We had decided to do the pudding in place of cake for her celebration, but on her actual birthday, we let her have a chocolate cupcake. She loved that too and definitely has my chocolate-loving gene! If you are looking for an easy dessert to make for a big crowd, this banana pudding is perfect. Enjoy!

Recipe for The Best Banana Pudding

INGREDIENTS:
1 14-ounce can of sweetened condensed milk
1 1/2 cups of ice cold water
1 package of Jello Brand instant vanilla pudding mix (3.4 ounce)
3 cups of heavy cream
1 1/2 - 2 boxes of Nabisco Nilla Wafer cookies
4 cups of sliced ripe bananas, cut into 1/4-inch slices

DIRECTIONS:
Put the sweetened condensed milk and ice cold water into a small bowl. Use an electric hand mixer set on medium speed to mix until they are well combined, about 1 minute. Then add the instant pudding mix into the bowl and beat for about 2 minutes, or until well incorporated. Cover the bowl and put into the fridge for at least 4 hours.

Put the heavy cream into a large bowl and use the electric hand mixer set on medium speed to beat until stiff peaks form. Then gently fold in the pudding mix and blend until you no longer see any streaks of the pudding mix.

Assemble the banana pudding. In a large and wide glass bowl, arrange the wafers on the bottom and then add one-third of the banana slices on top of the wafers. Cover with 1/3 of the pudding mixture. Then repeat with the wafers, bananas, and pudding two more times, finishing with a layer of pudding on top. Garnish the top layer of pudding with wafers and banana slices. Cover the bowl tightly with plastic wrap and put in the fridge for at least 4 hours, but no more than 8 hours, before serving.

 *This recipe requires a lot of time to set, so make sure you start it well in advance to when you want to serve it. I started it at 9 AM in order to serve it for dessert by 6:00 PM.

She loved celebrating her first birthday, and she was crazy about the banana pudding!

Recipe from: Eclectic Touch, originally from Magnolia's Bakery Cookbook

One Dozen Brownie Cookies

My friend posted the link to this recipe on Facebook the other day, with the caption "making these tonight." However, when I followed up with her several days later, she still hadn't made them! I decided that I needed to try the recipe for myself. Greg was out shooting an event, and Wendy was down for a nap, and I got the urge to bake! I knew I didn't need 3 dozen cookies though, so I decided to cut the recipe into a third to make only a dozen cookies. It probably is a good thing that I didn't make the 3 dozen, because the cookies I did make went really, really fast between me and Greg. When I first took the cookies out of the oven, a little piece broke off and I took a bite. I wasn't impressed, and I let my friend on Facebook know. But then after they cooled completely, I dusted them with the powdered sugar, took another bite, and had to eat my words (and the rest of that cookie). The texture of these brownie cookies are soft and chewy and crunchy and gooey all at the same time. They have just the right amount of chocolate in them and just the right amount of sweet. I suggest you make these cookies as soon as you can. Enjoy!

Recipe for One Dozen Brownie Cookies

INGREDIENTS:

1 ounce of bittersweet baking chocolate (I used Ghirardelli)
5 1/2 Tbsp. of unsalted butter, softened at room temperature
1/2 cup plus 2 Tbsp. of sugar
1 tsp. of pure vanilla extract
1 large egg
3/4 cup of all-purpose flour
1 Tbsp. plus 1 1/2 tsp. of cocoa powder
3/8 tsp. of baking powder (use a 1/8 tsp. to measure each, scantily filled)
1/8 tsp. of salt
Powdered sugar, for dusting

DIRECTIONS:
Preheat the oven to 350 degrees. Generously grease a baking sheet with a pat of butter.

Put the baking chocolate into a microwave safe bowl and heat on high in the microwave for about 45 seconds. Remove the chocolate from the microwave and stir. If not fully melted, heat for another 10 - 20 seconds. Once melted, set aside to cool.

Put the softened butter and sugar into a large mixing bowl. Use an electric hand mixer set on medium high speed to mix until well incorporated, about 2 minutes. Then slowly add in the cooled chocolate and mix on low. Then add in the vanilla extract and egg and mix again on low.

Put the flour, cocoa powder, baking powder, and salt into a small bowl and stir. Pour half of the flour mixture into the wet mixture and use the electric hand mixer to beat on low speed until combined. Then add in the rest of it and beat again on low until combined.

Use a one tablespoon cookie dough scoop to scoop up batter and place on prepared baking pan. Bake for 11 minutes. Remove from oven, let the cookies sit on the pan for 2 minutes, and then use a spatula to gently transfer them to a baking rack so they can cool completely. Once cooled, sprinkle with desired amount of powdered sugar.

Recipe makes approximately 1 dozen cookies. They taste best when cooled. Store in an airtight container on the kitchen counter.

Recipe Adapted from: The Pioneer Woman

Homemade Chocolate Peanut Butter Cups (way better than Reese's)!

I created something in my kitchen the other day that was truly amazing. A friend of mine was celebrating a birthday, and I remembered that she had said that Reese's peanut butter cups were her favorite candy. I found this homemade peanut butter cup recipe online, and I didn't think that I had everything i needed to make them. I almost decided to make peanut butter whoopie pies instead, but then at the last second I realized I had what I needed to make these adorable little treats! They were incredibly easy to make, and they tasted way better than I had even imagined that they would. I put some in a cellophane baggie, tied it with a cute ribbon, and delivered my gift. I also left quite a few of the peanut butter cups at home, but I only got to eat about two of them. My husband has been back at work on the home renovations with my dad, and they ate the peanut butter cups during their work breaks! They told me that they were way better than Reese's and that they were really, really good. I think you will probably agree. Enjoy!

Recipe for Homemade Chocolate Peanut Butter Cups (way better than Reese's)!

INGREDIENTS:

For the peanut butter filling
1/2 cup of creamy peanut butter
2 Tbsp. of unsalted butter, softened at room temperature
1/3 cup of confectioners' sugar (powdered sugar)
1/8 tsp. of salt

For the chocolate coating
1 cup of semisweet chocolate chips
1 cup of bittersweet chocolate chips
6 ounces of coarsely chopped milk chocolate
1 1/2 Tbsp. of creamy peanut butter

DIRECTIONS:
Line mini muffin pans with paper liners. Use a small pat of unsalted butter and your fingers to lightly butter the bottoms and sides of the liners. 

Put the peanut butter and softened butter into a bowl. Use a hand mixer set on medium speed to combine. Then add in the confectioners' sugar and salt and mix on medium speed until well incorporated. Taste, and add in more sugar or salt to desired taste. Set aside.

Put the semisweet chocolate chips, bittersweet chocolate chips, milk chocolate, and peanut butter into a microwave safe bowl. Microwave on medium power for about a minute, then stir. Continue microwaving for about one minute at a time and stirring until the chocolate is smooth.

Using a teaspoon, drop 1 to 1 1/2 teaspoons of the chocolate mixture into the bottom of each liner. Then use a half teaspoon and drop about 1/2 teaspoon to 3/4 teaspoon of the peanut butter mixture on top of the chocolate. Then top the peanut butter with another teaspoon or so of the chocolate. Add on decorative sprinkles, if desired. Place them in the fridge until they are set, about 2 hours.

Enjoy them right out of the fridge for more of a crunch, or at room temperature for a more smooth texture. Delicious either way!

Recipe Adapted from: Taste of Home

Makes approximately 2 dozen peanut butter cups.

Valentine's Day 2015 Dinner & Dessert Ideas

My Little Valentine

Happy Valentine's Day! Are you doing anything fun? I have to admit, I have nothing planned so far. Greg, Wendy, and I were going to use our free breakfast coupons at Chick-Fil-A this morning (I know, we are fancy), but then Greg ended up taking a class to renew his CPR certification that he needs in order to be a sailing instructor. So Wendy, my little Valentine, and I are just taking it easy and hanging out. I will probably go out to the store later to grab some groceries for dinner, but I am not sure yet what I am going to make. I put together some dinner and dessert ideas for myself and for you, in case you are also wondering what to make for your special Valentine's Dinner. I never go out to dinner on Valentine's Day because I hate to fight the crowd (and because Greg never plans anything..haha). It is okay though, it is supposed to be in the single digits tonight and I'd much rather have a warm dinner at home with my family. Hope these dinner and dessert ideas help to inspire you today. Enjoy!

Valentine's Day 2015 Dinner & Dessert Ideas

DINNERS:
Slow Cooker Mexican Chicken (only takes 5 hours in the slow cooker, so it'd still be ready for dinner tonight)!

The Best Cream of Crab Soup

Lemon Garlic Pasta with Sausage and Baby Spinach
Not So Sloppy Turkey Sloppy Joes (quick and easy)
The Best Cream of Crab Soup
Eggplant Parmesan Burgers
Delicious Cauliflower Burgers
Italian Wedding Soup
Maryland Lump Crab Cakes with a Lemon-Parsley Butter Sauce
Baked Chicken Taquitos
Restaurant Style Chicken Fajitas


DESSERTS:
Creamy Nutella Pie
Pineapple Upside Down Cupcakes
Salted Caramel Brownies
Dark Chocolate Raspberry Truffles
Warm Chocolate Pudding Cakes with Whipped Cream & Cacao Nibs
Chocolate Pretzel Treats (more of a snack/fun treat but always a winner)

Dark Chocolate Raspberry Truffles

Salted Caramel Brownies

After putting these recipes together, I decided that I am probably going to make the Eggplant Parmesan Burgers. If I do dessert, I think I will do the warm chocolate pudding cakes. I haven't made them since last year and they were SO good!
 

Creamy Nutella Pie

World Nutella Day occurred last week! Did you know that such a day even existed? It seems like there are days to celebrate anything and everything, so of course Nutella would be on the list. February 5th was declared World Nutella Day and Nutella lovers united! I have to be honest, I think that every day should be World Nutella Day. I want you to know that if you missed it last week, it is definitely not too late to celebrate! I made this delicious pie made with an oatmeal crust and a filling of Nutella, whipped cream, and mascarpone. Yum yum yum yum - you know you want some. So go ahead, open up a jar of Nutella and make some Creamy Nutella pie. Enjoy!

*For less prep work, you can use a pre-made crust if you want. I made an oatmeal crust but a graham cracker crust would work well here too. You and I both know it is really all about the filling.

Recipe for Creamy Nutella Pie

For the crust
INGREDIENTS:
3/4 cup of quick oats (Quick oats are finer than rolled oats so you won't need the food processor)
5 Tbsp. of light brown sugar
1 Tbsp. of granulated sugar
1/2 cup of all-purpose flour
Pinch of salt
8 Tbsp. of butter, melted

DIRECTIONS:
Preheat the oven to 350 degrees. Put the rolled oats, brown sugar, granulated sugar, flour, and salt into a mixing bowl and then pour the melted butter over. Then use your hands to gently incorporate all the ingredients and form into a ball. Press the mixture down onto a buttered glass pie pan so that the bottom is covered evenly and then use your hands to push the mixture up onto the sides so an edge is formed.  Put it in the oven and bake for 9 - 11 minutes. Remove from oven, place on wire rack, and let it cool completely. You don't want the crust to get too hard; so watch it carefully as it cooks. If any of it comes down from the edges while it cooks, you can push up after it cools a little.

For the Creamy Nutella Filling
INGREDIENTS:
1 cup of Nutella
1 Tbsp. of granulated sugar
7 ounces (about 3/4 cup plus 2 Tbsp.) of Mascarpone cheese
 1 cup of heavy whipping cream

DIRECTIONS:
Put the Nutella, sugar, Mascarpone and heavy whipping cream into a large bowl. Use an electric hand mixer set on medium speed to mix until ingredients are well incorporated. Then increase the speed to high and beat until the mixture is smooth and thickened. Then spoon the filling into the cooled pie crust. Put the pie in the fridge for at least 4 hours to set before serving. Serve chilled.

For serving: Top pie with fresh whipped cream and grated dark chocolate. 

Pie crust adapted from: Show Food Chef
Nutella filling inspired by: A Cup of Joe, originally by Alania Pouliot of Fabtastic Eats

Read about some handy dandy Nutella facts here! 

Pumpkin Coffee Cupcakes with Whipped Cream and Caramel Sauce

Wow, this was an amazing cupcake! I actually had made these cupcakes a couple years ago around the same time of year for my mother's birthday, but I didn't get around to taking a picture. I can't believe it took me another two years to make them again. They are spectacular.

A few months ago I met a new neighbor who has a daughter that is just two weeks younger than Wendy! I felt so happy to know that Wendy had her friend Cayd, who is a few months younger, and Elyse, on the same street as her! I envisioned many play dates in her (and my) future. The other day Wendy had a play date with Elyse while Angela and I made these cupcakes. Although it is a little difficult to cook with babies in our arms, we were able to make these cupcakes without too many disasters. I did have to remind Angela on the recipe the difference between the tablespoon and teaspoon (she is from Italy and cooks in grams) and fortunately we realized when almost a tablespoon of salt went into the flour mixture!

What I love about these pumpkin coffee cupcakes is that they are incredibly moist. I also love the whipped cream topping and caramel sauce. It is a cupcake that you can seriously eat for breakfast (and I did...twice). It reminds a bit of eating gingerbread with whipped cream and lemon sauce. They are pretty easy to make and I know you will enjoy every single bite! I will definitely not be waiting two years or even one year to make these again. Maybe I will make them next week. Or today. Only time will tell....

Enjoy!

Recipe for Pumpkin Coffee Cupcakes with Whipped Cream and Caramel Sauce 

INGREDIENTS:
2 2/3 cups of all-purpose flour
3 Tbsp. of instant coffee powder
2 tsp. of baking powder
2 tsp. of baking soda
1 tsp. of salt
1 1/4 tsp. of cinnamon
1/8 tsp. of ground cloves
1/8 tsp. of ground nutmeg
15 ounces of canned pumpkin
1 cup of vegetable oil
1 cup of granulated sugar
1 cup of light brown sugar, packed
4 eggs

For topping
4 ounces coffee (to be brushed on when cupcakes are still warm)
2 cups of heavy whipping cream
3 Tbsp. of powdered sugar
*Salted vanilla bean caramel sauce - I halved this recipe and it was plenty. You will need 1/2 cup granulated sugar, 5 ounces of heavy cream, 1/2 vanilla bean, 1/8 tsp. of coarse sea salt, and 1/4 tsp. of vanilla extract (if you also choose to cut the recipe in half)

DIRECTIONS:
Preheat the oven to 350 degrees.

Put the flour, instant coffee powder, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg into a medium bowl and then sift to mix. Put the pumpkin, oil, granulated sugar, and light brown sugar into a large bowl. Use an electric hand mixer set on medium speed to beat. Then add in the eggs, one at a time, and beat after each addition to incorporate. Put the hand mixer on low speed and add in half of the flour mixture. Beat until just incorporated and then add in the rest of the flour mixture and beat again until just incorporated.

Line a cupcake pan or muffin pan with paper cupcake liners. Use a cookie dough scoop to scoop the batter into the liners and fill about 3/4 full. Place the pan in the oven and bake for about 20 minutes. Then transfer the pan to a wire rack to cool for 10 minutes. Remove the cupcakes from the pan and place on top of a paper towel or a pan (to avoid getting coffee all over your countertops). Generously brush the tops of each cupcake with the coffee. Brush one coat of coffee on each cupcake, then brush each one again. Add another coat if desired. Make sure to do this while the cupcakes are still warm! Then allow the cupcakes to cool completely.

While the cupcakes are cooling, make the caramel sauce.

Before making the topping, place a metal bowl and a beater in the freezer for a few minutes. Then make the whipped cream topping. Pour the heavy whipping cream into the cold metal bowl and use an electric hand mixer fitted with the cold beater to beat the cream. First beat the cream on medium low speed and then gradually increase to high speed. When soft peaks begin to appear, blend in the powdered sugar. Then whip until stiff peaks form in the cream mixture and make sure not to over beat it. Use a spoon or spatula to top each cupcake with the whipped cream topping. If you are fancy, you can use a pastry bag with a decorating tip to frost (but I'm not that fancy). Then drizzle with the caramel sauce.

If you aren't serving right away, drizzle caramel sauce on right before serving. These cupcakes are best eaten within a couple days of making them. Store in the refrigerator in an airtight container.

*Comment on the caramel sauce: Be patient. When I was making it, the mixture turned rock-like and I didn't think it would work. As you continue to stir it will liquefy and turn into caramel! It does take a long time for the sugar to caramelize. And, it's okay if the caramel sauce is thin (like mine was). It is still absolutely divine.

Recipe Source: Annie's Eats, cake recipe originally from Williams Sonoma

Dark Chocolate Ginger Truffles

Please visit my new blog, Make It and Bake It with Beth, for the dark chocolate ginger truffles recipe. 

Nutella Cupcakes with Creamy Nutella Frosting & Nutella Ganache

Remember how just the other day I said I really wasn't craving things like cake these days, and that I was totally cool with healthy sweet fixes? Well, it's still true, but I certainly enjoyed these cupcakes after making them on Saturday. Our neighborhood had a crab feast/cookout and everyone in the neighborhood got to sign up to bring a dish. I chose a dessert because I figured if I had a hard time getting out the door that it wouldn't matter if I was a little late, and because I think baking is way more fun then preparing a potato salad. I was having a hard time deciding what to make and when I finally decided on cupcakes, I knew they had to be these Nutella ones. I put Nutella in the cupcake itself, in the frosting, AND in the ganache topping. If you're a Nutella fan, this cupcake is definitely for you! I didnt' get a chance to take a picture before the cookout so I was secretly hoping there wouldn't be any left so I had an excuse to make them again, but Greg came back with two of them in hand. They were a hit in my house and a hit with the neighbors, and I definitely might have to make them again very soon! Enjoy.

Recipe for Nutella Cupcakes with Creamy Nutella Frosting & Nutella Ganache

INGREDIENTS:
For the cupcake
2 cups of water

2 cups of unsweetened cocoa powder
2 2/3 cups of flour
4 tsp. of baking powder
1/2 tsp. of salt
2 sticks unsalted butter (16 Tbsp.), softened at room temperature
2 cups of granulated sugar
1 Tbsp. plus 1 tsp. of pure vanilla extract
1/4 cup of Nutella
4 eggs

For the frosting
2 sticks unsalted butter (16 Tbsp.), softened at room temperature
1 cup Nutella
2 cups powdered sugar
3 Tbsp. of heavy whipping cream

For the ganache topping
7 Tbsp. heavy whipping cream
5 ounces semisweet chocolate, finely chopped (or 5 ounces chocolate chips - I used Ghiradelli)
2 Tbsp. Nutella
1/2 tsp. of coconut oil


DIRECTIONS:
Preheat the oven to 375 degrees. Line muffin tin with cupcake liners. Bring the water to a boil and then add in the cocoa powder and whisk until mixture is smooth. Remove from heat, let rest for a minute, then put in fridge to cool.

In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, use an electric hand mixer to beat the butter and sugar on medium speed until smooth and creamy, about 2 minutes. Add the Nutella and vanilla and mix until well incorporated. Add in the eggs, one at a time, beating after each addition. Slowly add in the flour mixture and beat on low speed until just incorporated. Remove cocoa mixture from fridge and with the mixer running, add it in a steady stream and beat on low. Scoop batter into cupcake liners (I filled them almost to the top of the liner, but you can fill just 3/4 full if you want). Put in oven and bake for about 16 - 19 minutes (I baked mine for 17:30). Remove from oven and then transfer cupcakes to wire rack to cool.

Once cooled, make the frosting. Use an electric hand mixer to beat the butter on medium speed until smooth and creamy, about 3 minutes. Then add in the Nutella and mix until well incorporated. Add in 1 cup of the powdered sugar and mix and then add in the other cup and beat until smooth. Pour in the 3 tablespoons of cream and beat until well incorporated. Frost the cupcakes.

Once cupcakes are frosted, make the ganache topping. Put the chocolate or chocolate chips into a bowl. Heat the cream in a small saucepan over medium heat. While the cream is heating, put the Nutella and coconut oil in a small microwave safe bowl and microwave for 30 seconds. Then stir, and microwave for another 30 seconds. Continue as needed until the mixture is thin and pourable. Once the cream comes to a very slight boil and is hot to the touch, pour it over the chocolate or chocolate chips. Stir until smooth and creamy and then add in the Nutella mixture and stir. Use a spoon or fork to put over the frosting in a fun design or just globs, it still will taste the same! Put cupcakes in fridge so the ganache topping can harden before serving.

Store cupcakes in an airtight container in the fridge. They taste amazing the first day they are made and pretty amazing the second day too. Store in fridge for up to 5 days.

Recipe makes approximately 22 cupcakes. You should have enough frosting for all the cupcakes - unless you like TONS of frosting - then you might want to double the frosting recipe!

Recipe Adapted from: Sally's Baking Addiction