Banana Cupcakes with Peanut Butter Frosting

 

 

I had an intense craving for banana cake with peanut butter frosting.  Its like once you have this cake, it takes over your brain.

Basically I made these cupcakes for absolutely not reason other than to eat them with wild abandon.   The recipe was posted on another of my blogs – https://slackercakes.wordpress.com/2012/03/04/peanut-butter-and-banana-cake/ – so now I’m just going to post pictures.  Yum

 

I tried not to load all of them with chocolate chips just in case it made a difference in how delicious they were.  It didn’t.

 

 

Dark Chocolate Zucchini Bread

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So, like everyone, I am a little obsessed with Pinterest.   I found this delicious seeming chocolate zucchini bread and needed to make it immediately.

The recipe can be found here – http://www.sliceoffeist.com/2010/08/very-grateful/

I decided to make them in a whole loaf form to keep at home, and mini cupcakes to take to work.

ImageThese little minis were adorable.  I made a cinnamon cream cheese frosting to top them off

Cinnamon Cream Cheese Icing:

4oz cream cheese, softened

1tsp cinnamon

3/4 cup powdered sugar

Combine all ingredients until the icing is a thick spreadable consistency.  This won’t be like regular cupcake frosting, but would more resemble melted cream cheese.  It should be like that, its ok.  You can add more sugar if you want a sweeter more frosting-like texture.  I really wanted something more tangy and like a glaze so this was perfect for me.

I used the icing to glaze the whole loaf of bread.  Yum. Image

be mindful of the bake times.  If this goes even a minute too long, the bread will be very very dry.  Enjoy!

Dark Chocolate Raspberry Cheesecake Cupcakes

So.. Father’s Day… right?  I don’t really have a dad.  I mean, obviously I do but he lives in Mexico and I don’t really ever see him so usually Father’s Day is just another Sunday but everyone else has to buy presents and cards and I get to smugly do nothing while all those chumps spend $2.79 on a card.

Anyway, my boyfriend has a real dad so my years of not-having-a-dad are over and I have to celebrate.  No one asks more questions about my cupcakes than my bf’s dad, so I had to make him cupcakes or he’d think I don’t like him.   So I made these delicious cupcakes!

They’re dark chocolate cupcakes with a raspberry cheesecake filling and a raspberry creamcheese buttercream.  And they’re so good.  Way better than I imagined – I don’t really like chocolate cake so I kind of thought the’d be ‘meh’.    I was happily mistaken, though sadly all the cupcakes were eaten and I don’t have any leftovers to pig out on.

Recipe – Makes 24 cupcakes.

Raspberry Cheesecake Filling:
8oz cream cheese

1/2 cup sugar

1 egg

1 tsp vanilla

2 tbsp raspberry preserves

Beat cream cheese and sugar together until well combined about 3- 5 minutes until creamy.  Beat in egg and vanilla for an additional 1 -2 minutes.  Stir in raspberry preserves, but don’t mix in totally.  You want swirls and pockets of raspberry in the cheesecake filling.  Refrigerate for about an hour or more so its firm enough to handle.  I put mine in over night.

Chocolate Cake:

Dark Chocolate Fudge cake mix

10 oz (1 can) diet cream soda

Preheat oven to 350 degrees

Beat the cake mix and soda together until there are no lumps.  Refrain from eating all the batter.  Pour into lined cupcake tins about 2/3 of the way full.   Scoop a heaping spoon full of the cream cheese batter into the cake batter.  Bake for 15 mins at 350.

In the picture I put a washed and dried fresh raspberry to bake into the center of the cupcake.  They were really good that way, but its optional.  I made half with a raspberry and half without and they were equally delicious.  The fruit will release a lot of water so if you’re not planning on eating the cupcakes the same day or the next day, I’d go without the raspberry in the middle.  It will get too soggy and wet to be delicious longer than the day after.

Raspberry Buttercream

8 oz cream cheese, softened

1/2 cup butter, softened

2 tsp raspberry extract

1/3 cup raspberry preserves

2 – 3 cups powdered sugar

dark chocolate melting candy for drizzle

24 raspberries for garnish, washed and dried to remove extra moisture

Beat the cream cheese and butter together until fluffy.  Add preserves and 1/2 of the raspberry extract.   The extract can make the frosting taste really artificial and gross.  You want to add the extract a little at a time so it doesn’t turn overwhelming and disgusting and you have to start over.  Taste the frosting and make sure its raspberry enough for you.  If not, stir in the second teaspoon.  I used the full 2 teaspoons if you were wondering.   Add the sugar until you reach the desired sweetness and texture.  Mine was a little thin, because I like it that way.  Pipe onto cool cupcakes.   Melt your chocolate and put into a piping bag to drizzle over your cupcakes.  Or, if you were lazy like me and didn’t want to wash a piping bag and tips, cut a tiny corner off the end of a sandwich bag and drizzle onto the cupcakes with that.  Top with a raspberry and eat.

Homemade Ice Cream Sandwiches

As big as your head!

We’ve had a weekend full of doing things – pedicures, shopping, cook outs, wrestling, birthday parties, beer pong, and good friends and family.  Today was the last day of the three day weekend and all we wanted to do was spend time together in our pool and enjoying the day.  What better way to end the day than with delicious home made ice cream sandwiches?

Ok, so seriously, another reason for these delicious treats is that I am newly obsessed with the Sandwich King on Food Network.  Have we seen this guy?  He’s PRECIOUS.  He’s midwestern and chubby and adorable and makes little lame jokes and shows off his shaggy haired adorable children.  The first episode of his show that I watched was one that I’ve titled ‘The Diabetes Episode’  He made chocolate cake milkshakes and turtle cookie ice cream sandwiches. It was a sugar filled episode of epic proportions.  Anyway, here is the inspiration for the sandwich I made –

http://www.foodnetwork.com/recipes/jeff-mauro/turtle-cookie-ice-cream-sandwich-recipe/index.html

I’m going to take a shortcut here, and just post links to the recipe for the cookies.  I made oatmeal chocolate chip, because lets face it, they’re delicious and amazing. I used the recipe from this website because Lizzy is super cute and posts amazing recipes and I love her and her delicious cookies –  http://www.yourcupofcake.com/2010/10/oatmeal-chocolate-chip-cookies.html  PS. Don’t tell her that I love her because she doesn’t know I exist and I don’t want to look like some creepy internet stalker. Shh.

look at the java chip goodness and the caramel layer in there!

Yields: 2 enormous ice cream sandwiches

Recipe:
Bake four giant cookies from the dough.   Let them cool and refrigerate or freeze for at least an hour to overnight so that the cookie is sturdy and ready for a schmear of ice cream.

I melted some caramel pieces in the microwave and spread it on one cookie.  Because I love caramel and didn’t want the sticky liquid syrup all over me while I was eating it, so I used the solid form.  Just saying.  I bought the little single serving sized ice creams to use on the sandwiches because I didn’t want a giant container of ice cream in my freezer.  Calorie conscious, you know. I used regular creamy vanilla and my genius boyfriend bought java dark chocolate chip.  He’s so much smarter than me when it comes to ice cream. Anyway, let the ice cream soften so you can spread it onto the cookie.  Smoosh the cookies down onto the ice cream and then freeze for an hour or two so that everything all hardens again and forms a handle-able sandwich.

Now… the cookies I made were seriously pancake sized.  Enormous. They were much too big to deal with so we cut them in half.  The half that I was eating, was still too big so now I have a stomach ache.  But I’m not complaining.

Want a bite?

Chocolate Chunk Rice Crispy Treats

Happy Mother’s Day!!

Truthfully, I only have one mom.  But I also have kind of a second mother in my boyfriend’s mom.  So this weekend I got to make my mommy some rolo cupcakes and bring my second mom some delicious rice crispy treats.

Also, what is the correct spelling of crispy in this context?  Krispie?  Crispy?  Crispie?

Recipe:

Crispies:

10 oz marshmallows

3 tbsp  butter

6 cups coca crispies

1/2 cup chocolate chunks

Topping

as many chocolate chunks as you like

1/2 cup milk chocolate melts

2/3 cup white chocolate melts

Spray a 9X13 pan with tons of cooking spray.

Melt the butter in a large melting pot over low heat.   Once melted stir in marshmallows until completely melty and bubbly and delicious.   While the marshmallows are heating, combine 1/2 cup chocolate chunks with cereal in a large bowl so the chocolate chunks are thoroughly mixed into the cereal.  Once the marshmallows have melted, remove from heat and stir in cereal and chocolate chunks.   Spread into the 9×13 pan and press firmly.

Once the cereal mixture is cool, microwave the milk chocolate melts.  Drip the melted chocolate all over the treats.  Before that chocolate melts drop the chocolate chunks all over the top so they set firmly into the chocolate and don’t fall off.   Then melt the white chocolate melts and drip that over the cereal and chocolate chunks.  Once that is cool cut into sections and serve.

Rolo Cupcakes

I love you mommy!

OK, so Mother’s Day is coming up on Sunday.  Since I’m probably the best daughter of all time, and clearly my mother’s favorite I have to keep that up by buying her an awesome gift, taking her to a nice dinner, and baking her delicious cupcakes.  She’s a chocolate fiend, so I had to make her chocolate cakes.  I already made oreo cake for her birthday, so I went rolo.  Logical next step, of course. So, behold, my Chocolate Rolo Cupcakes with Caramel Buttercream Frosting.

They’rsuper adorable and I have a freezer full of rolos.  Someone come eat those – I’m on a diet.

Makes: 24 Cupcakes

1 box of your favorite chocolate cake mix (I used dark chocolate fudge cake, yum)

1 can diet cream soda

24 rolos – frozen for at least 2 hours

Frosting:
2 sticks of butter, softened

2.5 cups powdered sugar

2/3 cup caramel sauce

2 bags of mini rolos, or 24 additional rolos

Preheat oven to 350 degrees.

Combine cake mix and diet soda and beat for about 5 minutes with hand mixer.  When the batter is smooth scoop into a lined cupcake tin.   Unwrap 24 rolos and put the rolo in the center of the cupcake.  Push a little until just level with the top of the batter.  Bake for 15 minutes.

In another bowl mix butter with hand mixer until smooth and fluffy.  Add caramel sauce and beat for another minute.  Mix in powdered sugar a portion at a time until the frosting reaches the sweetness and thickness that you like.  Its all about you.  Add more caramel until the frosting doesn’t just taste like butter.

Pipe on frosting and smoosh a rolo on top.  Wah, la!  Fancy.

I hope my mom loves me for all of this.

Devil’s Food Cream Cheese Cookie Bars

I don’t have a cute little story as to why I made these.  I guess I was just browsing the internet and came across a recipe for cheesecake brownies.  http://www.browneyedbaker.com/2011/08/04/cream-cheese-cheesecakebrownies/http://www.browneyedbaker.com/2011/08/04/cream-cheese-cheesecakebrownies/

I mentioned these to DJ yesterday and have been hounded ever since.  I was too lazy to go to the grocery store and had Devil’s Food cake mix in my cupboard.   So… here you go!  These turned out to be delicious so I don’t regret my laziness.  God works in mysterious ways.

Recipe –

Devil’s Food cake mix

1/3 cup oil

2 eggs

8oz cream cheese

1/4 cup granulated sugar

1 tsp vanilla

1 egg white

2/3 cup chocolate chips

Preheat oven to 350 degrees.

Combine cream cheese, egg white, 1/4 sugar, and vanilla until blended and creamy.   In separate bowl stir Devil’s Food cake mix, oil, and eggs until you create a thick dough.

Spray a large baking dish with pam, or grease, or whatever.  Lube up that baking dish.  Pour about 2/3 of the cake mix batter onto the bottom of the dish and spread until flattened out.  Glob spoonfuls of the cream cheese mixture on top of the batter.  Kind of dredge a knife through the batters to marble the cream cheese and cake mix into each other.  Then blob the remaining cake mix batter on top.  Then sprinkle the chocolate chips on top.

Bake for 25 – 30 minutes until entirely cooked through.   Let cool completely.Cut and serve.

Peanut Butter and Banana Cake

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So my little brother turned 27 on Friday.  27.  Ugh.  Anyway, he’s 27 and a father and all of these things blow me away constantly because I still picture him as a bratty 7 year old.  We took him out to a family dinner and of course I baked him a cake. What kind of cake would a bratty 7 year old boy want for his birthday?  A banana cake with peanut butter frosting, of course.  Because my brother is obsessed with our Mexican heritage I decorated the cake with a sombrero and a bandito-mustache.  Its kind of racist, so you don’t get a picture of that.  

Banana Cake – 

1 box of banana cake mix

1 ripe banana

1 1/3 cup water

1/3 cup oil

2 eggs 

 

I added a banana to the cake mix to add some real flavor, since banana cake mix kind of tastes fake.  I also added the banana to make the cake more moist since I find that cake made from the box is kind of dry. It worked!  Pour all ingredients into a bowl and beat with a hand mixer for about five minutes until the batter is really smooth.  Bake according to the box directions.

Peanut Butter icing

1 1/2 sticks of butter, softened

2/3 cup peanut butter

2 – 3 cups powdered sugar

3 tsp water

Beat butter until smooth.  Stir in peanut butter and beat for an additional 2 minutes until well blended and smooth.  Slowly add the powdered sugar until the icing reaches a thin consistency.  It should be smooth and taste delicious. 

I baked the cake with the original intention of making it a layer cake by putting some chocolate fudge icing in the middle. Unfortunately I made some kind of ridiculous baking mistake that made the cake too dense and overly moist.  I mean, it was still delicious, but I was all ‘WTF, cake”  Turns out I forgot to put eggs in the cake.  Oops.  But anyway, I couldn’t cut this cake into layers so I needed a chocolate option.  I frosted the entire cake with the peanut butter frosting and then took one of those weird meat-mallet-hammer things and broke up some chocolate chips and pushed them on the sides of the cake.  It looked super cute and like it came from a grocery store bakery – so you know, really professional.   Then i piped on some racist decorations and it was done. 

The cake was seriously delicious, even with my no-egg mistake.  The flavor combination is something that everyone should try.  I didn’t think that banana and peanut butter would be good, but it seriously is.  My boyfriend has decided that despite a previous request for his favorite cake flavor for his birthday, he needs this cake again next week.  So I will get to continue to make and eat this delicious cake again next week.  Holy yum.  

 

Salted Caramel Is My Boyfriend

First of all… OMG.  Second of all… OMG.

Now that I’ve gotten that out I will tell the tale of this amazing cookie.  I got home from work, had some cuddle time with DJ, and then made us a steak sandwich dinner. I sat, digesting on the couch, and lept into cookie making action.  I needed chocolate salted caramel in my life and in my mouth.  Luckily for me I had purchased weird little caramel chips from Walmart a few weeks ago.  Judge me all you want, but groceries at Walmart are cheap as shit and they have weird things like caramel chips.  (They were with the regular chocolate chips, if you’re going to look for them)

So I looked up a recipe and decided that I’d modify it a teeny bit and make Chocolate Pretzel Salted Caramel Cookies

3/4 cup wheat pastry flour

3/4 cup all purpose flour

1/3 cup sugar

1/3 cup brown sugar

7 tbsp unsweetened cocoa powder

5 tbsp margarine

1/3 cup vanilla yogurt

3/4 cup caramel chips

1/4 cup chocolate chips

1 oz honey wheat pretzels, crushed

1/2 tsp baking soda

1/4 tsp salt

other salt – as much as you want

Preheat oven to 350 degrees

Melt the margarine (I used the microwave, the recipe calls for melting it on the stove… who has time for that) then stir in the sugars and cocoa powder until it combines into a thick paste.  It will resemble brownie batter.  Also, it will taste like brownie batter so try not to eat it all.  Then stir in the yogurt and it will totally ruin the texture of the delicious brownie batter but I guess its for the greater good.

Combine all the dry ingredients in a separate bowl.  Stir dry ingredients into the wet ingredients – Segregation Never! Integration Now! – and then stir in all the various caramel and chocolate chips and then add the crushed pretzels.   The dough will be pretty thick and thats a good thing.  Roll into balls and put them on a cookie sheet.  Sprinkle with generous portions of salt.  I like a lot of salt so I just dumped it on.  What?  What do you mean ‘hypertension’?  Pfft.   Bake for 10 – 12 minutes and cool.

This is only supposed to make 20 cookies, but I think it will make a lot more.  Also if you can’t find the caramel chips then just buy those regular caramel candies and wrap the dough around the caramels.  Be careful when they come out of the oven because they will be molten lava.

Recipe modified from: http://www.pastryaffair.com/blog/2011/1/12/chocolate-salted-caramel-cookies.html

Can you ssssmmmmeeeeellllllllllllllllllll what the Rock is baking?

somebody call my mama

 

So I am lucky enough to be BFF with one of the handsome gentlemen over at Counting The Lights (http://countingthelights.com/) and they invited me over to watch a live abortion!  Just kidding, kind of, they invited me over to watch the Royal Rumble PPV.  They’re a fun group of guys so of course, I baked cupcakes and headed over.

I thought they’d all ‘mark out’ for cupcakes with their logo on the top, so thats what I did.  I recently made peanut butter cupcakes for Christmas and they were delicious so I thought that a house full of boys would like them.  I also brought fritos and diet soda because I am an excellent house guest and bring the goods.  And they’re good hosts and provided manwich, aka God’s greatest gift to man. They live-tweeted the event, so even if you missed it, you can feel like you were watching it.  With a room full of dudes who had been drinking two types of bloody marys since noon that day.  Follow them on twitter –  @countinglights – and definitely check out their site.

 

Onto the cupcake recipe….

I thought about being lazy and just posting a link to my previous post, but I guess I won’t self promote.

Cupcakes:

1 box Devil’s Food cake mix

12oz diet cream soda

24 mini reeses cups, frozen

Preheat oven to 350 degrees.  Fill cupcake liners slightly less than halfway.  Unwrap a reese cup and put it in the middle the batter, secure it in the batter but don’t mash it to the bottom of the liner, you’re not an animal.  Bake for 15 minutes and let cool.

Icing:

2/3 cups peanut butter

2 sticks butter, softened

2 1/3 cup powdered sugar

 

Whip butter until creamy, about 3 minutes.  Combine with peanut butter and whip an additional 3 minutes.  Slowly add in the powdered sugar until fluffy, adding water if you need to thin it out.

Pipe on to the cupcake.  Eat.