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

Image

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?

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.

Rainy Day Lemon Raspberry White Chocolate Chip Cookies

So Friday it was around 75 degrees and sunny and wonderful.  Saturday, slightly cooler and rainy.  Sunday, its frigid and dreary and drizzling.  Tomorrow its supposed to snow.  WTF, weather.

The only thing to do on days like this is to insist that spring and summer continue to arrive.  In order to do this I made some peach iced tea and lemon cookies.  Peach and lemon remind me of the childhood growing up with a southern grandmother and solving mysteries in the holler that I never actually had.  But I’ve seen them on Country Time Lemonade commercials.

Anyway, on to the cookie recipe:

1 box lemon cake mix

2 tsp lemon juice

1/3 cup canola oil

2 eggs

1/3 cup white chocolate chips

raspberry preserves (Ok, so I don’t know exactly how many cookies this recipe makes.  Since I don’t know that, I will just tell you that you need about 1 tsp of raspberry preserves per each cookie.)

Preheat oven to 350 degrees.

Combine cake mix, lemon juice, canola oil, and eggs.  Fold in white chocolate chips.

Drop dough onto a baking sheet using a cookie dough scoop.  Flatten out the dough balls a teeny bit, then spread the raspberry preserves on to half the dough and fold the other half on top.  You won’t be able to cover the entire thing, thats ok.  It will seep out the sides and bubble and be delicious.

Bake for about 8 minutes until the tops of the cookies are golden brown.

Eat while enjoying a rainy lazy day in your sweat pants!

Easy Apple Tart… and its kinda low-cal

Everyone’s favorite

So when you buy refrigerated pie crusts you get two in a package.  I used one to make a quiche…  and you can’t just let the other crust go to waste.  I guess I’m saying that I had to make an entire apple tart and eat the whole thing.  It was fate.

Serves: 8

About 150 calories per serving!!

Recipe:

1 9″ refrigerated pie crust

1/4 cup smart balance light

1 gala apple

2 tsp cinnamon

6 packets splenda

Preheat oven to 350 degrees.  Lay the pie crust on a baking sheet.

Peel (or don’t, its your tart) the apple and remove the core.  Slice into 1/4 inch slices.

Melt 3 tbsp of the smart balance for about 30 seconds.  Stir in 1/4 tsp cinnamon and 3 packets of splenda into melted butter.  Brush or spoon the melted butter mixture onto crust.  Lay sliced apples on the tart, layering them from the center out until you almost reach the end of the crust.   Melt remaining smart balance and stir in remaining cinnamon and splenda.   Pour over layered apples.  Fold crust ends over top of apple mixture.

Bake for 25 minutes until crust is golden brown.

Enjoy!

Quiche her?! I hardly know her!

Egg pie

Lets get real – I think I’m hilarious.  A quiche pun? C’mon!

A few months ago I visited a friend I’ve known for about 15 years.  Ugh.  How have I been alive long enough to know someone for 15 years.  Of course, I was like, in junior highschool when I met her, but this makes me feel hip-achingly old.  Anyway, I visited her and her gorgeous family in their gorgeous new home. Gorgeous gorgeous gorgeous.  She used her amazing state of the art kitchen to make us dinner while I entertained her brilliant handsome little boys playing ‘Prisoner of War’ – aka trapping them underneath a laundry basket and sitting on it so they can’t get out.

I’ve been craving this quiche ever since that night, because seriously, one bite of it and I was ready to move into her house and live there forever.  She’s beautiful and quite positively the most upbeat positive person I have in my life.  So of course she’s thin and radiant and can eat a quiche made of eggs, whole milk, fatty breakfast sausage, and about a pound of cheese.  Just thinking of that makes me barf.  (Should I mention barf on a baking/cooking blog?  Probably not.  My bad.)

Anyway, I lightened this up to a tolerable level and its still amazingly delicious!!

Golden crust and toasty cheese? Yes please.

Serves: 4

Recipe:

2 whole eggs

1/2 cup liquid egg whites

1/4 cup skim milk

1/3 cup cheddar cheese

1/4 cup diced red onion

4 turkey breakfast sausage patties

1 tsp garlic powder

black pepper, to taste

1 cup broccoli, steamed and softened and cut into bite size pieces

1 refrigerated 9″ pie crust

(You can also add salt to taste, but with the pie crust, cheese, and sausage there are already hyper-tension levels of sodium in this thing.  Ease up.)

Preheat oven to 350 degrees.

Put pie crust into a 9″ pie pan or whatever you have.  I used the classiest dish in my apartment – a disposable aluminum tin that I have had leftover from making some kind of dip for a party a few months ago. Beat eggs, egg whites, and skim milk in a mixing bowl.  Chop turkey sausage into bite size pieces. Stir cheese, sausage, onion, garlic powder, black pepper, and broccoli into egg mixture. Pour egg mixture into pie crust.  Bake in oven for 45 minutes.  Remove and let cool.

Eat Up!

Red Velvet White Chocolate Chip Cookies

Super gooey and amazing

So, when a girl is invited over for dinner its her duty to bring something delicious with her.  I’m visiting with my BFF, her husband, and their new puppy tonight!   I’ll be wearing lounge pants and won’t be brushing my hair.  Thats just how I do things.

Anyway, these cookies are so good.  And equally easy to make.  I don’t normally like white chocolate but for whatever reason when it is combined with red velvet, white chocolate becomes delicious.

Recipe –

1 box red velvet cake mix

2 eggs

1/3 cup canola oil

2 tbsp water

2/3 cup white chocolate chips

Combine the first 4 ingredients until well mixed.  For some reason the red velvet cake mix was SO thick that I was unable to mix this up.  It could be that I spent an hour this morning lifting weights and my arms are like jelly. Whatever the reason, I had to have my big strong boyfriend come mix these for me.  As such, he can now claim that he made these cookies and that he is an excellent baker.

Once the ingredients are combined, stir in the white chocolate chips.  Using a cookie dough scooper, put dough balls onto a cookie sheet.  You can choose to not use the cookie dough scoop, but your fingers will be stained a vibrant red.  Its up to you, messy hands.  Do whatever you want.

dough balls

Bake the cookies at 350 degrees for 9 – 10 minutes.  Mine were done around 9 1/2 minutes, but I doubt an extra 30 seconds would really do any damage.

Gobble these cookies as soon as they’re cool enough the handle.  The white chocolate chips are so melty and creamy and amazing.  Definitely worth the red fingers.