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!

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.

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.

Wrestlemania is upon us

Finally, the Fruity Pebbly Cupcakes have come back to my belly

So I’ve been trying to diet and be good at life so I haven’t baked anything in a while.   But for Wrestlemania Sunday – anything goes.  In a tribute to The Rock vs. John Cena match, I made Fruity Pebble cupcakes.  I don’t really watch wrestling, but I live with someone who does.  So unfortunately/fortunately I know more about wrestling than anyone ever should.  I even wore a wrestling T-shirt in public today.  Ugh, who am I.

Anyway, I am bringing these guys to a Wrestlemania party where I will eat them until I fall asleep on the couch in a room full of dudes, cigar smoke, and Angelo the dog.  If you’re interested in the actual wrestling details – check them out at http://countingthelights.com/   They’ll recap the whole ‘Mania and are probably live tweeting it like nerds.

So anyway, how do Fruity Pebble Cupcakes even come into this wrestlemania occassion?  Well, for those of your clueless jabrones, the Rock once called John Cena a ‘fruity pebble’ and the nickname stuck for a while.  Since its Rock v. Cena tonight, These are fitting.  I want the cupcakes to appear neutral, but I’d say they’re leaning towards a Rock win.

PS. I needed to sample a cupcake and so did my bf, so what better place to enjoy this delicious mini cake than in front of my TV in the living room drinking a beer out of a mason jar.

PPS.  Not my beer.

Makes 24 Cupcakes –

Cake –

1 box classic yellow cake mix

12 oz (1 can) diet cream soda

1 cup fruity pebbles

Buttercream frosting –
2 sticks butter, softened

2 1/2 cups powdered sugar

1 box dry vanilla pudding

1 tsp vanilla extract

Fruity Pebbles – garnish

Combine the cake mix and cream soda until well combined.  I recommend using a sexy sexy hand mixer for about 3 – 5 minutes.  Once combined stir in the fruity pebbles by hand so you don’t break them up too much.  Bake at 350 degrees for 15 – 16 minutes.  Remove from oven and let cool completely.

To make the frosting beat butter until whipped for about 3 minutes.  Combine with pudding mix and vanilla extract and beat for another minute.  Then add powdered sugar a little at a time until you’ve created delicious fluffy icing.  Pipe on to cupcakes and garnish using the cereal.

From the sample that I ate, these are seriously delicious.  The crunch of the cereal on the cakes is an insane combination of delight.

I mean – lookit!!

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

Peanut Butter Chocolate Chip Cookies

may contain nuts

So I bought a baking stone from Bed Bath and Beyond the other day.  Why?  Because adults buy pizza stones and then never use them.  Its a fact of life.  I removed it from the packaging and out flopped a little recipe card for things you can bake on your pizza stone.  One of which was a peanut butter chocolate chip cookie recipe.  So, you know, why not.

3/4 cup shortening (I used butter flavored crisco)

1 1/4 cup self rising flour

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 tsp vanilla

1/2 cup peanut butter

1 egg

2/3 cup chocolate chips

Preheat oven to 350 degrees

Combine shortening, sugars, peanut butter, egg, and vanilla until mixed through.  Stir in flour until combined.  Add in chocolate chips.  I *MIGHT* have thrown in a handful of peanut butter chips that I had in the freezer.

Roll out dough into small balls, place on baking sheet, bake for 13 – 17 minutes until golden brown.

Eat.

Now… I don’t particularly like these cookies.  I mean, they’re tasty, but not as delicious as I’d hoped.  I mean, sure, I’ll eat them… but meh.  I think its the crisco in them that the recipe called for.  I would normally substitute butter for crisco, but i had a few logs of it leftover from my cookie party before Christmas.  I wanted to get this crisco out of my life so I used it.  It just has that crisco effects on the cookies, a slightly oily taste and the cookies don’t flatten out and stay soft.  They get a little powdery, like a pie crust.

Anyway, these are good.  I won’t make them again.  I made the batter to keep in my freezer and make the cookies when I felt like it.  But I don’t want to be stuck with this dough until its gone.  I will probably bake a ton of them and take them into work and make my coworkers crisco-fat.