Actually called Cookies and Cream Cheesecakes from Martha Stewart's Cupcake book.
I made these a couple weeks ago, but have flaked on the blogging. I apologize. These are absolutely delicious and creamy and a perfect size.
makes 30 cupcakes
Ingredients
42 Oreo cookies (30 left whole and coarsely chop the others)
2 pounds cream cheese room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, slightly beaten
1 cup sour cream
pinch of salt
Directions
1. Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping the sides of the bowl as needed. Gradually add sugar and beat until combined. Beat in vanilla
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Sir in chopped cookies by hand.
4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight) Remove from tins just before serving.
Sunday, October 17, 2010
Thursday, September 23, 2010
Lemon Raspberry Custard Cakes
I found the recipe on The Boastful Baker blog which she adapted from a recipe she found here.
So, I needed something to make that wasn't chocolate and for some reason I was craving a custard. Came across this and I've fallen in love. I didn't dust with powdered sugar I made a whipped cream to go on top. The sweetness from that blends well with the tartness of the lemons. ENJOY!!
CUSTARD
could make 8 but I make 4 large ones
Ingredients
3 large eggs, separated
1/2 cup sugar
3 tablespoons all-purpose flour
3 teaspoons freshly grated lemon zest
1/4 cup freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup milk
1/4 teaspoon salt
1 container fresh strawberries rinsed (and pick out bad berries) or 1 cup frozen raspberries
butter at room temperature or non-stick spray for custard cups
powdered sugar for dusting if you don't want to use the whipped cream recipe below
Directions
1. Preheat oven to 350 degrees F. Set a kettle of water on to boil. Butter or spray the custard cups. Place a dish towel in the bottom of a baking dish and arrange custard cups inside.
2. In a large bowl, whisk the egg yolks and sugar until light. Whisk in flour. Gradually whisk in lemon juice. Whisk in vanilla and lemon extracts, milk and lemon zest.
3. With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon batter and fold in gently with a whisk. The batter should be runny.
4. Place raspberries in the bottom of the custard cups. Divide the batter among the cups. Then fill the baking dish with the boiling water until it reaches half way up the sides of the cups. Bake until puffed and lightly browned (but pudding is still visible in the bottom) approximately 20-25 minutes. Serve slightly warm or at room temperature. Dust with powdered sugar or whipped cream on top (Recipe below).
Ingredients
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup sugar
Directions
With an electric mixer, beat the whipping cream until soft peaks form. Add in vanilla and sugar, and beat until stiff peaks form. Store in refrigerator until ready to use. (I toss mine into the freezer cause it sets a little quicker and gets a bit thicker)
So, I needed something to make that wasn't chocolate and for some reason I was craving a custard. Came across this and I've fallen in love. I didn't dust with powdered sugar I made a whipped cream to go on top. The sweetness from that blends well with the tartness of the lemons. ENJOY!!
CUSTARD
could make 8 but I make 4 large ones
Ingredients
3 large eggs, separated
1/2 cup sugar
3 tablespoons all-purpose flour
3 teaspoons freshly grated lemon zest
1/4 cup freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup milk
1/4 teaspoon salt
1 container fresh strawberries rinsed (and pick out bad berries) or 1 cup frozen raspberries
butter at room temperature or non-stick spray for custard cups
powdered sugar for dusting if you don't want to use the whipped cream recipe below
Directions
1. Preheat oven to 350 degrees F. Set a kettle of water on to boil. Butter or spray the custard cups. Place a dish towel in the bottom of a baking dish and arrange custard cups inside.
2. In a large bowl, whisk the egg yolks and sugar until light. Whisk in flour. Gradually whisk in lemon juice. Whisk in vanilla and lemon extracts, milk and lemon zest.
3. With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon batter and fold in gently with a whisk. The batter should be runny.
4. Place raspberries in the bottom of the custard cups. Divide the batter among the cups. Then fill the baking dish with the boiling water until it reaches half way up the sides of the cups. Bake until puffed and lightly browned (but pudding is still visible in the bottom) approximately 20-25 minutes. Serve slightly warm or at room temperature. Dust with powdered sugar or whipped cream on top (Recipe below).
WHIPPED CREAM
Ingredients
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup sugar
Directions
With an electric mixer, beat the whipping cream until soft peaks form. Add in vanilla and sugar, and beat until stiff peaks form. Store in refrigerator until ready to use. (I toss mine into the freezer cause it sets a little quicker and gets a bit thicker)
Sunday, September 19, 2010
Chocolate Chip Cookies
This was my first time attempting to make chocolate chips cookies from scratch. To be honest, I was nervous! They are so simple, but so easy to mess up. And then there's the issue of finding that perfect recipe. The one you crave when you need this comfort cookie. And we all know when you crave a chocolate chip cookie, it can't just be ANY chocolate chip cookie. There's always a specific one we have in mind. One that no other chocolate chip cookie can compare to. I've had some good ones in my day, but I can honestly say I haven't found that amazing recipe that satisfies my cravings. I've looked a several cc cookie recipes and didn't see one that said "Oh, you have to make me!" So, I made up my own. I'm pretty pleased with it. I know I can do some tweaking here and there, but I enjoyed them and my husband did too. He's the real test. So, here's my recipe. I got too in the groove of things and forgot to take pics, but I will next time. I promise! Enjoy!!
Ingredients
2 sticks unsalted butter
1 teaspoon salt
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 egg
1 1/4 cups brown sugar
1/4 cup white sugar
2 ounces milk
1 1/2 teaspoons vanilla
2 cups chocolate chips
Directions
1. Preheat oven to 375 degrees F
2. Combine the egg, vanilla and milk in a small bowl then set aside to get to room temperature.
3. In another bowl, whisk together flour, salt and baking soda.
4. In a mixer, cream butter until soft. Start slow to break up the cold butter then, when it's more workable, speed it up.
5. When butter is soft and smooth add the sugars.
6. When blended, with mixer set on low, pour in egg mixture. Turn speed up a bit to get it a little blended.
7. Put mixer back on low and slowly pour in all the flour mixture. Once there isn't a lot of flour sitting on top, speed it up so that it can blend well.
8. When batter is well blended, stir in chocolate chips.
9. You can use parchment paper on cookie sheets or just the cookie sheets themselves. I just use cookie sheets. Using a scooper (I use a 2" squeeze handle scooper) place dough on cookie sheets. Only 6 cookies per sheet and at least 2 inches apart. (I only bake one sheet at a time to make sure the baking is done evenly) Bake for 13-15 minutes depending on how brown/crispy you like your cookies on the outside. Then place cookies on cooling rack and repeat until the batter is gone. Usually makes 2 1/2 dozen large cookies.
I love my cookies crispy on the outside and chewy in the middle, these were beautifully brown and yummy! I think I'll go have one now! =o)
Ingredients
2 sticks unsalted butter
1 teaspoon salt
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 egg
1 1/4 cups brown sugar
1/4 cup white sugar
2 ounces milk
1 1/2 teaspoons vanilla
2 cups chocolate chips
Directions
1. Preheat oven to 375 degrees F
2. Combine the egg, vanilla and milk in a small bowl then set aside to get to room temperature.
3. In another bowl, whisk together flour, salt and baking soda.
4. In a mixer, cream butter until soft. Start slow to break up the cold butter then, when it's more workable, speed it up.
5. When butter is soft and smooth add the sugars.
6. When blended, with mixer set on low, pour in egg mixture. Turn speed up a bit to get it a little blended.
7. Put mixer back on low and slowly pour in all the flour mixture. Once there isn't a lot of flour sitting on top, speed it up so that it can blend well.
8. When batter is well blended, stir in chocolate chips.
9. You can use parchment paper on cookie sheets or just the cookie sheets themselves. I just use cookie sheets. Using a scooper (I use a 2" squeeze handle scooper) place dough on cookie sheets. Only 6 cookies per sheet and at least 2 inches apart. (I only bake one sheet at a time to make sure the baking is done evenly) Bake for 13-15 minutes depending on how brown/crispy you like your cookies on the outside. Then place cookies on cooling rack and repeat until the batter is gone. Usually makes 2 1/2 dozen large cookies.
I love my cookies crispy on the outside and chewy in the middle, these were beautifully brown and yummy! I think I'll go have one now! =o)
Wednesday, September 15, 2010
Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting #3 - AND FINAL!
So, it was my daughter's first birthday on Friday (but the party was on Saturday) and it was a monkey themed party. What better way to add to the fun than adding bananas to the cupcakes for the party?! I've been working on perfecting my recipe and I really do believe the 3rd time was the charm. Changed minor things, but it all turned out absolutely perfectly this time...even thought I thought it did the last time too. But this...this was IT! Enjoy everyone!!
CUPCAKES
makes 20-22 cupcakes (originally it was 22, but I made a triple batch and it ended up only 60)
Ingredients
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
1/3 cup cocoa powder
2 overly ripe bananas peeled
1/2 cup sour cream
1 1/2 teaspoons pure vanilla extract
1 stick unsalted butter, room temperature
1 egg + 1 yolk
1 cup semi sweet chocolate chips
CUPCAKES
makes 20-22 cupcakes (originally it was 22, but I made a triple batch and it ended up only 60)
Ingredients
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
1/3 cup cocoa powder
2 overly ripe bananas peeled
1/2 cup sour cream
1 1/2 teaspoons pure vanilla extract
1 stick unsalted butter, room temperature
1 egg + 1 yolk
1 cup semi sweet chocolate chips
Directions
1. Preheat oven to 350 degrees F and line cupcake tins with wrappers.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder.
3. In another bowl, mash the bananas until smooth. You can leave a few chunks if you'd like, but don't make the chunks of banana big. When the consistency is how you'd like, mix in the sour cream and vanilla.
4. In a third bowl, with an electric mixer, beat together the butter and sugar until light and fluffy. Then add the egg and yolk and beat until well blended.
5. Add the flour mixture to the sugar mixture in 3 additions alternating with the banana mixture. Beat each addiction until well blended before adding the next.
6. When all is blended together stir in the chocolate chips until spread throughout batter.
7. Fill cupcake tins 3/4 full with batter (I use a medium sized cookie scoop, it's perfect) and bake for 20-25 minutes. (Set the timer for 20 minutes then check by tapping your finger on top of cupcake. The batter should bounce back immediately when it's done. Don't use a toothpick to test, the chocolate chips melt and make it hard to see if it's done.) Let cool completely on cooling racks before frosting.
ICING
Ingredients
1 3/4 cups powdered sugar
1 stick unsalted butter, room temperature
1 8 oz package cream cheese, room temperature
1/2 cup smooth peanut butter (use a brand name, not fresh ground, organic or old fashioned)
Directions
1. Sift powdered sugar into a bowl.
2. Beat together the butter, cream cheese and peanut butter until well blended.
3. Add the powdered sugar, a little bit at a time until the icing is smooth, thick and creamy.
FINISHED PRODUCT
Tuesday, August 31, 2010
Banana Bread
This is the recipe my mom always made when I was little. She got it out of an older Betty Crocker cook book. It wasn't in my newer book.
Ingredients
2 overly ripe bananas, peeled
2 1/2 cups flour
1 cup sugar
1 cup milk
1 egg
1 teaspoon salt
3 1/2 teaspoons baking powder
3 tablespoons vegetable oil
OPTIONAL - you can add a cup of chopped walnuts if you'd like.
Directions
1. Preheat oven to 350 degrees F and spray bread tin with Pam.
2. Put whole bananas in mixer and beat until smooth. OR Put bananas in a large bowl and mash with a fork until smooth.
3. Add the rest of ingredients to the mixer or large bowl and beat together until everything is well blended.
4. Pour batter into tin only 3/4 full and bake for 1 hour or until a tester comes out clean.
5. Take out of tin immediately and let cool on a rack.
This was seriously the easiest thing I have ever made. It turned out just like my mom's always did. So yummy!!
Ingredients
2 overly ripe bananas, peeled
2 1/2 cups flour
1 cup sugar
1 cup milk
1 egg
1 teaspoon salt
3 1/2 teaspoons baking powder
3 tablespoons vegetable oil
OPTIONAL - you can add a cup of chopped walnuts if you'd like.
Directions
1. Preheat oven to 350 degrees F and spray bread tin with Pam.
2. Put whole bananas in mixer and beat until smooth. OR Put bananas in a large bowl and mash with a fork until smooth.
3. Add the rest of ingredients to the mixer or large bowl and beat together until everything is well blended.
4. Pour batter into tin only 3/4 full and bake for 1 hour or until a tester comes out clean.
5. Take out of tin immediately and let cool on a rack.
This was seriously the easiest thing I have ever made. It turned out just like my mom's always did. So yummy!!
Finished Product
Monday, August 30, 2010
Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting #2
Still adapted from this recipe found on bonappetit.com
Since the batch I made yesterday was a little too moist, I tried a few more changes. I have to say, I really like this batch! If you try it, let us know what you think, and if you changed anything, let us know! We are always looking for fun ways to improve recipes or make them even more fun and interesting!
CUPCAKE
still only made 22 cupcakes =o( still trying to figure out how to get it to 24
Ingredients
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 medium to large overly ripe bananas, peeled
1/2 cup sour cream
2 teaspoons vanilla
1 cup sugar
1 stick unsalted butter, room temperature
1 egg + 1 yolk
1 teaspoon cinnamon
1/3 cup cocoa powder
1/2 cup semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F and put liners in the cupcake tins.
2. In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Then set aside.
3. In a medium sized bowl, mash the bananas until smooth. Add vanilla and sour cream and mix well.
4. In a large bowl, beat the sugar and butter, with an electric mixer, until light and fluffy. Add the egg and yolk and beat until well blended.
5. Add the flour mixture to the sugar/butter/egg mixture in 3 additions alternating with the banana/sour cream mixture. Beginning and ending with the flour mixture. Beat each addition until just blended before adding next mixture.
6. Stir in chocolate chips. Fill the cupcake tins about 3/4 full and bake for 20 minutes or until a tester comes out clean. Let cool on racks completely before frosting.
FROSTING
Ingredients
1 3/4 cups powdered sugar, sifted
1 stick unsalted butter, room temperature
1 8 oz package cream cheese, room temperature
1/2 cup peanut butter (use a name brand not fresh ground or old fashioned, I used Jif)
Directions
1. Sift powdered sugar into a large bowl.
2. Add butter, cream cheese and peanut butter and beat with an electric mixer until smooth and creamy.
This batch turned out so much better! Still moist, but not too wet. I think I found a winner with this one, but if you know me, I will still probably tweak it some how. Haha! If you make this tell us what you think!! Enjoy!
Since the batch I made yesterday was a little too moist, I tried a few more changes. I have to say, I really like this batch! If you try it, let us know what you think, and if you changed anything, let us know! We are always looking for fun ways to improve recipes or make them even more fun and interesting!
CUPCAKE
still only made 22 cupcakes =o( still trying to figure out how to get it to 24
Ingredients
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 medium to large overly ripe bananas, peeled
1/2 cup sour cream
2 teaspoons vanilla
1 cup sugar
1 stick unsalted butter, room temperature
1 egg + 1 yolk
1 teaspoon cinnamon
1/3 cup cocoa powder
1/2 cup semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F and put liners in the cupcake tins.
2. In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Then set aside.
3. In a medium sized bowl, mash the bananas until smooth. Add vanilla and sour cream and mix well.
4. In a large bowl, beat the sugar and butter, with an electric mixer, until light and fluffy. Add the egg and yolk and beat until well blended.
5. Add the flour mixture to the sugar/butter/egg mixture in 3 additions alternating with the banana/sour cream mixture. Beginning and ending with the flour mixture. Beat each addition until just blended before adding next mixture.
6. Stir in chocolate chips. Fill the cupcake tins about 3/4 full and bake for 20 minutes or until a tester comes out clean. Let cool on racks completely before frosting.
Ingredients
1 3/4 cups powdered sugar, sifted
1 stick unsalted butter, room temperature
1 8 oz package cream cheese, room temperature
1/2 cup peanut butter (use a name brand not fresh ground or old fashioned, I used Jif)
Directions
1. Sift powdered sugar into a large bowl.
2. Add butter, cream cheese and peanut butter and beat with an electric mixer until smooth and creamy.
This batch turned out so much better! Still moist, but not too wet. I think I found a winner with this one, but if you know me, I will still probably tweak it some how. Haha! If you make this tell us what you think!! Enjoy!
Final Product
Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting #1
Adapted from a recipe found on bonappetit.com
Our daughter's first birthday is coming up. We decided that we were going to make cupcakes for her birthday instead of ordering a big elaborate cake. Originally, we had decided on making our favorite, red velvet, cupcakes. After thinking about it for a little while, and lack of perfecting the red velvet recipe we've been concocting, I had a thought. She's having a monkey themed birthday...why not do something with bananas?! We had recently bought bananas for Maggie to try. She loves them in baby food form, but found out she doesn't like normal bananas. Now was the perfect time to start playing with a recipe since we're at the under 2 week mark. I couldn't find a chocolate banana cupcake recipe I was happy with just by reading. So, I came across this banana cupcake recipe and decided to add a few things to make it what I wanted. Here are the original and tweaked recipes. I am getting ready to make a 2nd batch with different tweaks so be waiting for that post as well!
The original recipe is in the link at the top of the post. Below are my adaptations.
CUPCAKE
made 22 cupcakes with my adaptations
Ingredients
1 1/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 overly ripe bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 stick unsalted butter, room temperature
1 egg + 1 yolk
1/4 teaspoon cinnamon
1/3 cup cocoa powder
1 cup semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F and line cupcake tins with liners.
2. In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon and cocoa powder.
3. In a medium sized bowl, mash the bananas until smooth. Then add sour cream and vanilla and mix together.
4. Using an electric mixer, beat the sugar and butter until light and fluffy. Add the egg and yolk and beat until completely blended.
5. Add the flour mixture in 3 additions alternating with the banana/sour cream mixture. Beginning and ending with the flour mixture. Stir in chocolate chips then divide into cupcake tins.
6. Bake until tester comes out clean, 20-25 minutes. Let cupcakes completely cool before frosting.
FROSTING
Ingredients
1 3/4 cup powdered sugar
1 stick unsalted butter, room temperature
1 8 oz package of cream cheese, room temperature
1/2 cup smooth peanut butter (use a good brand and not freshly ground or old fashioned, I used Jif)
Directions
1. Sift powdered sugar into a large bowl.
2. Add butter, cream cheese and peanut butter to powdered sugar. With an electric mixter, beat until smooth and creamy.
Everything was extremely easy and delicious. I do have to say that I think there was too many chocolate chips and the batter was overly moist and didn't set completely. I want to even it out to 24 cupcakes I'm going to try again today and we will see how that comes out. I'll be posting my changes!
Our daughter's first birthday is coming up. We decided that we were going to make cupcakes for her birthday instead of ordering a big elaborate cake. Originally, we had decided on making our favorite, red velvet, cupcakes. After thinking about it for a little while, and lack of perfecting the red velvet recipe we've been concocting, I had a thought. She's having a monkey themed birthday...why not do something with bananas?! We had recently bought bananas for Maggie to try. She loves them in baby food form, but found out she doesn't like normal bananas. Now was the perfect time to start playing with a recipe since we're at the under 2 week mark. I couldn't find a chocolate banana cupcake recipe I was happy with just by reading. So, I came across this banana cupcake recipe and decided to add a few things to make it what I wanted. Here are the original and tweaked recipes. I am getting ready to make a 2nd batch with different tweaks so be waiting for that post as well!
The original recipe is in the link at the top of the post. Below are my adaptations.
CUPCAKE
made 22 cupcakes with my adaptations
Ingredients
1 1/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 overly ripe bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 stick unsalted butter, room temperature
1 egg + 1 yolk
1/4 teaspoon cinnamon
1/3 cup cocoa powder
1 cup semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F and line cupcake tins with liners.
2. In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon and cocoa powder.
3. In a medium sized bowl, mash the bananas until smooth. Then add sour cream and vanilla and mix together.
4. Using an electric mixer, beat the sugar and butter until light and fluffy. Add the egg and yolk and beat until completely blended.
5. Add the flour mixture in 3 additions alternating with the banana/sour cream mixture. Beginning and ending with the flour mixture. Stir in chocolate chips then divide into cupcake tins.
6. Bake until tester comes out clean, 20-25 minutes. Let cupcakes completely cool before frosting.
FROSTING
Ingredients
1 3/4 cup powdered sugar
1 stick unsalted butter, room temperature
1 8 oz package of cream cheese, room temperature
1/2 cup smooth peanut butter (use a good brand and not freshly ground or old fashioned, I used Jif)
Directions
1. Sift powdered sugar into a large bowl.
2. Add butter, cream cheese and peanut butter to powdered sugar. With an electric mixter, beat until smooth and creamy.
Everything was extremely easy and delicious. I do have to say that I think there was too many chocolate chips and the batter was overly moist and didn't set completely. I want to even it out to 24 cupcakes I'm going to try again today and we will see how that comes out. I'll be posting my changes!
Finished Product!
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