Chocolate Sugar Cookies

These cookies right above are my first attempt at royal icing. I think they turned out pretty good! Considering I had no practice with it before. They are also very delicious. My mom bought me a bag of this icing mix, and I initially thought I'd make some vanilla cut-out cookies to try it out with. Then, I saw this post by one of my favorite bloggers, and I knew it was meant to be! Dark chocolate sugar cookies... Yum :) They were so easy to make too! Seven ingredients is all it takes. I definitely recommend these cookies, and I also recommend the icing mix! It was a great alternative to me having to go out and buy a large canister of meringue powder that I would barely use. Enjoy!

The ice cream cones were my favorite!

Dark-Chocolate Cookies

Ingredients:

3/4 cup all-purpose flour, plus more for surface

1/3 cup unsweetened Dutch-process cocoa powder

1/8 teaspoon salt

3 ounces (6 tablespoons) unsalted butter, softened

3/4 cup confectioners' sugar

1 large egg

1/2 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Whisk together flour, cocoa, and salt in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks, wrap each in plastic, and freeze until firm, about 15 minutes.

Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit cutter, cut out rounds. (Or whichever shapes you prefer.) Space cookies 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Brush off excess flour.

Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.

Makes about 30, but really depends on the shapes and sizes of your cookie cutters

Source: http://www.marthastewart.com/335250/dark-chocolate-cookies?backto=true&backtourl=/photogallery/chocolate-cookie-recipes#slide_7 

Maple-Honey Granola Bark

YUM. Granola is one of those things I just never get tired of. When I have it in the house, I usually take a little handful to nibble on once or twice a day. Then there are the parfaits.. My favorite! Especially with frozen blueberries and fresh strawberries. I could eat them every day! But I usually rushing-ly make a green smoothie and slurp it up while getting ready for school and such. Granola is also pretty healthy. Rolled oats, honey, and this recipe even has ground flax seed! Bonus. The almonds in the recipe were put in with apprehension, but they were delicious. They slightly toasted in the oven and added a nice nutty touch. I also love how this is "bark." So much better than trying to snack on tiny pieces of granola that require a spoon for eating. One of my favorite parts of this recipe is that it uses a good amount of coconut oil, which is SO good for you. But it's also not that easy to incorporate a substantial amount into your daily diet. At least, not for me! Here is a link to some of the benefits of coconut oil. Enjoy!

NOM.

Maple-Honey Granola Bark

1/3 c. maple syrup

1/3 c. honey

1 Tb. vanilla

1/2 c. coconut oil, melted

5 c. rolled oats (not quick)

1 c. chopped almonds or walnuts

1/2 c. sunflower seeds

1/2 c. flax meal (or 1/4 c. flax + 1/4 c. wheat/oat bran)

2 tsp. cinnamon

1/2 tsp. salt (omit if using salted sunflower seeds)

optional: 1-2 c. dried fruit mixed in after cooling (we usually add our fruit to each bowl when eating)

Heat oven to 325 degrees and line a large rimmed baking sheet with silicone or parchment.

Mix the first four ingredients in a large bowl, then add the remaining ingredients (except for optional fruit) and mix everything really well.

Press the mixture evenly onto the prepared baking sheet, using the back of the spoon, a spatula, or your hand wetted with water.

Bake, rotating the pan halfway through, for about 35 minutes and do not stir. It will be golden brown all over and more on the edges.

Remove to a cooling rack for 1 hour before breaking the granola into chunks and adding the optional fruit.

Makes about 7 cups

Source: http://www.anoregoncottage.com

Salted Caramel Popcorn Macarons

I love to try new things in the kitchen, but macarons are always a little scary. The first batch I ever tried were chocolate. I piped probably two dozen macarons onto the baking sheet, put it in the oven, and what I got in the end was not was I was hoping for. The were crackly on the top, and had no 'feet!' I was pretty sad to say the least... Before putting my second batch in though, I googled why they might've turned out that way, and apparently the fans in your oven and the heights of the oven racks make a large impact. Oh, is that true. So I piped one macaron on a small cookie tray and put it about two levels higher from the middle of my oven. IT WORKED! I was so ecstatic. Now I follow exactly that whenever I make macarons. They still taste good either way, but it's nice to have 'em look pretty :) 

These macarons were so good! They're very sweet, and the only popcorn in them is on the top, which surprised me, but it adds the perfect amount of flavor to earn their name. The filling was a easy caramel, but it turned out way too watery for my liking. I filled a few and it went all over them, so I figured it isn't worth the mess. I just whipped up a quick buttercream, about 4 tbsp. softened salted butter, 2 cups powdered sugar, and approx. 2-3 tbsp. milk, and whipped it up. I added the caramel and it was a good consistency for me! Thicker, which is what I like, and could hold up to the shells when you bite into them. I might've done something wrong with the caramel, so if you want to try it, go for it! Enjoy :)

Beautiful macaron feet!

Love this.

Salted Popcorn Caramel Macarons

Yield: about 20-24 sandwich cookies

Ingredients:

For the macarons:

110 grams almonds (blanched or slivered)

200 grams confectioners’ sugar

90 grams egg whites, aged at room temperature for 24 hours or 3-5 days in the refrigerator

25 grams granulated sugar

3/4 cup buttered and salted popcorn, pulsed or chopped into fine chunks

For the caramel filling: 

1/2 cup sugar

1/8 teaspoon cream of tartar

1/4 cup water

6 tablespoons heavy cream

Pinch of fleur de sel

Directions:

To make the macarons, pulse the almonds and confectioners’ sugar in the bowl of a food processor until finely ground and well blended. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

Line two baking sheets with silicone baking mats or parchment paper. Transfer the batter to a piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart. Sprinkle the rounds lightly with the chopped popcorn pieces (leave half plain if you want them to lie flat). Let sit at room temperature for about an hour to develop a hard shell.

Preheat the oven to 280˚F. Bake for 15-20 minutes, depending on size. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

To make the caramel filling, combine the sugar, cream of tartar and water in a medium saucepan. Cook over medium-high heat without stirring until the sugar begins to melt and turn golden at the edges. Continue cooking, swirling the pan to cover evenly, until the sugar turns golden amber. Carefully pour the cream down the side of the pan in a slow, steady stream, stirring constantly until combined. Stir in the fleur de sel. Transfer the caramel to a bowl and let cool. It will thicken as it cools.

Once the cookies are totally cooled, match them up by size. Pipe a small dollop of caramel on the flat side of one cookie of each pair. Sandwich together with the remaining cookie, pushing the caramel to the edges. Store in an airtight container.

Source: http://www.cooklikeachampionblog.com/2011/09/salted-popcorn-caramel-macarons/

Chocolate Chip Cheesecake Cake

I really, really love making cakes. The baking, layering, and decorating. It's all so fun! Part of me is actually sad every time I finish a cake because it's all over so quick, lol. This cake was so awesome. It has two chocolate cake layers, and a chocolate chip cheesecake layer! Woah, right? It's absolutely delicious. The whole thing goes together so well, it's actually surprising. I made this for my father's birthday and he loved it :) Well, everyone at the party loved it! It's definitely a crowd-pleaser and I don't think there are many who wouldn't like it. 

This cake was not hard to make, you may just have to space it out a bit. I made the cheesecake layer and the cake layers the day before, and stored them in the fridge. The day of the party, I made the icing and assembled and decorated the cake. I tried to write with melted chocolate, and I don't recommend that method... It was much trickier than I thought it would be! I garnished it with gold chunky sprinkles that added a beautiful touch and a nice crunch. I love this cake I will definitely be making it again :)

Beautiful layers!

Amazing.

Chocolate Chip Cheesecake

• 3 (8 oz.) packages cream cheese (room temperature)
• 3/4 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup mini semi-sweet chocolate chips

Heat oven to 450 degrees. Line the bottom of a 9 inch springform pan with wax paper. Grease the sides.

Use an electric mixer to beat cream cheese and sugar together. Mixing by hand, add eggs one at time. Blend in vanilla. Fold in chocolate chips and pour in to pan.

Bake for 10 minutes. Reduce temperature to 250 degrees and continue baking for 35 more minutes. Remove from oven and run a sharp knife around the edge of the pan to release the cheesecake. Cool completely in the pan, then chill in the refrigerator.

Chocolate Cake

• 1 cup boiling water
• 2 cups granulated sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk (OR add 1 T. vinegar to 1 c. milk, let sit for 5 minutes)
• 1/2 cup oil
• 1 teaspoon vanilla extract

Heat oven to 350 degrees. Line the bottom of two 9 inch round pans with wax paper. Grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into pans. Bake for 25-30 minutes (until toothpick inserted in center comes out clean).

  Chocolate Buttercream Frosting

• 1 cup (2 sticks) unsalted butter, room temperature
• 6 cups confectioners' sugar
• 1 1/2 oz. unsweetened baking chocolate, melted
• 1 t. vanilla extract
• 1/2 c. milk (may use less)

In a large mixing bowl, cream butter and sugar on low speed. Add chocolate and vanilla, mix well. Gradually add milk until you reach the desired consistency. Keep covered.

Chocolate Ganache

• 1 c. semi-sweet chocolate chips
• 1/2 c. heavy cream
• 1 t. vanilla extract

Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Assembling Your Cake:
Level the tops of your chocolate cake layers. Place one of the cake layers on top of the cheesecake in the springform pan. Invert the pan onto a cake stand, release the spring and remove the pan and wax paper. Top with the second layer of cake and spread buttercream frosting over the entire cake.

Press mini semi-sweet chocolate chips (approx. 2 cups) onto the sides of the cake. Put the cake in the fridge for an hour, then pour ganache on the top and smooth with a spatula. I used melted white chocolate in a piping bag to make the design on the top of my cake.

Here's a picture of the brick oven our family friend built himself! We went to his house for the party. So awesome. And he makes the BEST pizza.

Source: http://birdonacake.blogspot.com/2012/03/chocolate-chip-cheesecake-cake.html

Reese's Peanut Butter Chocolate Cake

I believe peanut butter and chocolate are a match made in heaven. This cake is a perfect example of that! It is one of the best cake's I have ever made... It starts off with a moist chocolate cake, layered with possibly the best peanut butter frosting I have ever had, and Reese's cups! Then the whole thing is frosted with the peanut butter frosting and a chocolate peanut butter ganache is poured over that. All the components are very quick and easy and if you allow yourself enough time, you can make the whole thing in a couple hours! Just thinking about it makes me drool.

I made this for my bestfriend's birthday and it's the third birthday cake I've made for him over the years we've been together. A cookie's n' cream cake, a chocolate fudge cake, and this. He said this is his favorite of them all! His favorite candy is Reese's cups though, so he may be biased ;) It's so good it may actually make a reappearance this year. This cake is truly amazing and I recommend it to all.

Mm the frosting shot!

Many Reese's were used in the making of this cake...

I seriously love this picture so much. That icing was amazing.

Reese's Peanut Butter Chocolate Cake 
Chocolate Cake:
1 cup boiling water
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
1/2 cup oil
1 teaspoon vanilla extract

Peanut Butter Frosting:
1 cup salted butter (softened)
2 cups creamy peanut butter
4 cups confectioners' sugar
approx. 1/3 cup milk

Chocolate Peanut Butter Ganache:
1 cup semi-sweet chocolate chips
4 tablespoons peanut butter
1 cup heavy cream
4 tablespoons light corn syrup
1 teaspoon vanilla extract

Instructions
Chocolate Cake
Heat oven to 350 degrees. Line the bottoms of three 8 inch round cake pans with wax paper; grease the sides of the pans. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.
Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour the batter into prepared pans and bake for 18-22 minutes (until toothpick inserted in center comes out clean).

Peanut Butter Frosting
In a medium bowl, beat the butter and peanut butter with an electric mixer until creamy. Gradually add the sugar. When it starts to get thick, add the milk a little at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of your peanut butter.) Beat for 3 minutes or until fluffy.

Chocolate Peanut Butter Ganache
Place the chocolate chips and peanut butter in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips and peanut butter. Let sit for 2 minutes. Slowly stir the mixture until all the chips have completely melted and it is thoroughly combined. Stir in the vanilla and corn syrup. Let the ganache cool if you prefer a thicker consistency.

Assembling your cake:
You need one 12 oz. bag of Reese's miniatures. Eat 2 peanut butter cups, save 12 to garnish the top of the cake, and chop up the rest. Level your cake layers and place one on a cake stand. Spread peanut butter frosting on the first cake layer, then sprinkle half of the chopped Reese's on top. Press them down into the frosting with your spatula. Repeat with the second cake layer. Place your third cake layer on top, then cover the whole cake with peanut butter frosting. Pour ganache on the top of the cake, and smooth it with a spatula. Garnish the cake top with your remaining 12 Reese's minis.

I think that is chicken behind the cake... Looks kinda funny! Hehe :)

Source: http://birdonacake.blogspot.com/2012/01/reeses-chocolate-peanut-butter-cake.html

Toffee Crunch Cupcakes

YUM. These are so good! Moist chocolate cake with a hint of coffee flavor, and studded with toffee pieces... Semisweet chocolate ganache topped with more toffee pieces, and finished with a dollop of caramel frosting. Pretty much a toffee lover's dream. Aka... my dad's! He loved these so much he couldn't stop thanking me for making them. Like I didn't want to, lol. I used toffee bits from the store and they worked great! The only thing I dislike about them is once you open the bag, you pretty much have to use the whole thing. Otherwise, they go bad very quickly. Luckily this recipe only left about a 1/4 cup left. 

I cut the recipe in half because 30 cupcakes is definitely unnecessary for my circumstances :) I also didn't use the caramel swiss meringue buttercream recipe in the original recipe. I instead made a regular caramel buttercream with about 5 tbsp. softened butter, beat until fluffy, then added about 2 cups powdered sugar, and 1/4 cup caramel sauce and a pinch of salt. I beat at about medium speed until fluffy and it was great! These are my estimates so you may have to add more or less of sugar, milk, etc. I'm sure the swiss meringue buttercream is wonderful but I just haven't aquired a taste for that kind yet. I'll definitely make these again :) Here is the recipe. Enjoy!

 Yum :D

Source: http://www.annies-eats.com/2011/11/04/toffee-crunch-cupcakes/

Broccomole

Well, this picture is not very dashing is it... Heh. When I made this, I didn't expect to be so YUMMY! Therefore I didn't even think of taking a nice picture. Oh well :) this stuff doesn't need one. It is soso good and so ridiculously healthy! At an ounce per serving, it's only 22 calories! It's like a wonder dip. So creamy and very easy to make. The cream cheese makes it extra creamy and the jalapeno gives it a nice kick. I will definitely make this again and again and I am very thankful to the woman who made this recipe. The link is down below. 

• Broccomole
• 
  
• Ingredients:
• 3 cups chopped broccoli
• 1 jalapeno, chopped, seeds removed
• 2 tbs green onions
• 1 tsp olive oil
• 2 ounces fat free cream cheese (or silken tofu, goat cheese, sour cream, cashew cream, something creamy)
• 1/4 tsp chili powder
• 1 tbs cilantro
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 
  
• Instructions:
• Cook the broccoli in lightly salted water until very soft. Overcook the broccoli in comparison to the al dente cooking that most recipes recommend.
• Drain broccoli very well.
• Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.
• Serve warm
• 
  
• Source: http://domesticfits.com/2012/10/10/broccomole/