Dylan & Erica’s Place…

I have been a HORRIBLE, yes HORRIBLE blogger.  I haven’t updated this thing in forever.  And for that I am sorry.  I hope you can forgive me.  For forgiveness I will give you one of these.Chocolate Cupcakes, from Bakerella2 1/4 cups all-purpose flour2/3 cup cocoa1 1/2 tsp baking soda1 1/2 tsp baking powder1/2 tsp salt2 cups sugar3/4 cup unsalted butter, room temperature3 eggs, room temperature1 1/4 c milk, room temperature1 tsp vanilla* Preheat oven to 350 degrees.* Prepare cupcake pans with 36 baking cups.* With a wire whisk, sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl and set aside.* In a mixer, cream sugar and butter.* Add eggs one at a time, scraping down sides with each addition. Add vanilla.* Add flour mixture to the creamed butter in three additions, alternating with the milk in two additions. (flour, milk, flour, milk, flour)* Bake for about 15 minutes or until done.* Cool and frost.I frosted with my favorite icing recipe:Whipped Cream, adapted from Cherie Brown (Dylan’s awesome Aunt who can bake up a freaking storm)12 oz HEAVY whipping cream (this is better to use because it holds its form and peaks better)3-4 tablespoons of confectioners’ sugar1 teaspoon of vanilladash of cinnamonBefore making your cream place your large steel bowl you use with that mixer you have.  You know the one that has the initials of K.A. You know what I am talking about!  Place that bowl along with the whisk inside the freezer for about an hour until they are chilled. Beat cream and confectioners’ sugar in a large chilled  bowl until stiff peaks form. Spoon the whipped cream into a pastry bag fitted with your favorite tip and pipe patterns onto your cupcakes.  Now just decorate! Use anything you would like Sour Punch Straws, Jelly Beans, Chocolate Milk Balls.. Anything you can think of!

My wonderful husband got me a cookbook for Christmas and it has nothing but cookies in it.  Its really neat.  Well on Sunday I asked Dylan what he wanted me to make out of this cookbook.  His choice.  I was certain it was going to have mint or peanut butter in it.  YUCK! I hate mint.. I hate peanut butter so I was thinking its not going to be a cookie I want.

Well I was wrong.  He decided to pick this cookie called, chocolate chip cookes in a cookie.  The recipe says this cookie is a cookie for all cookie lovers.  The lovers that love crisp chocolate chip cookies and the lovers who love soft chewy chocolate chip cookies.

This recipe is simple.  You make a batch of cookie dough.  Some of the cookie dough is baked into crisp cookies.  Then these cookies are cooled and mixed into the remaining unbaked dough and then baked together.

The result, a soft and chewy cookie with crisp pieces of cookie throughout the whole cookie.  My favorite cookie of all time. They were so good that less than 24 hours after they were baked, my cookie jar looked like this..

Twice Baked Chocolate Chip Cookies, Adapted from Elinor Klivans, 2005

2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks of unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups chocolate chips, semi sweet

Preheat oven to 350. Position oven rack in the middle of the oven. Line 2 sheets of baking sheets with parchment paper. One will be used later.

Sift the flour, baking soda, and salt together. Set aside. Using an electric mixer on medium speed, beat the butter, brown sugar, and white sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs and vanilla and mix until blended, about one minute. On low speed, add the flour mixture, mixing until it is incorporated, Mix in the chocolate chips.

Drop 10 heaping tablespoons (about 3 level tablespoons of each) of dough 3 inches apart onto one of the prepared baking sheets. Set the remaining dough aside. bake until the edges of the cookies are lightly browned but the centers are golden, about 13-15 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Line the baking sheet with a clean piece of parchment paper.

Break the cooled cookies into 1/2 to 1 inch pieces.  Add the pieces to the reserved dough and mix on low speed just to distribute them evenly, about 10 seconds.  Using an ice cream scoop, scoop mounds of dough onto the prepared baking sheets.

Bake the cookies one sheet at a time until they feel firm on the top but are still soft in the center and the edges are beginning to brown slightly, about 15 minutes.  Cool the cookies on the  baking sheets for 10 minutes, then transfer them to a wire rack to cool.

I love cookies.  Nothing is better than a glass of milk and a hot warm soft cookie.  Whats my favorite?  Good question. Chocolate chip? Well that is good, however its a little too plain jane for me.  Chocolate chip oatmeal? Oh well those are delicious, but I wanted something different. I had some cranberries in the pantry that I needed to get rid of  therefore, chocolate chip oatmeal cranberry walnut cookies evolved in my kitchen.  They were delicious.  So soft.  So yummy.  They were so great Dylan ate AT LEAST a dozen.  I kid you not.  At least a dozen!  When I asked him where they all went, he smiled, and pointed at his belly and then he went upstairs to the treadmill.  And to make this even better is the fact that Dylan doesn’t even like cranberries! He claims you can’t taste them.  I think he just realized he likes cranberries.  One day everyone should ask him about his cream cheese adventure and if he likes cream cheese.

Enjoy these cookies with a nice cold glass of milk.  Oh and if you are trying to stay on your New Year Resolution.. Try making the cookies smaller and just eating one with skim milk.

Chewy Cranberry Oatmeal Chocolate Chip Cookies, Adapted from here

1 ½ cups  All purpose flour
1 tsp Baking soda
½ tsp Salt
½ tsp Ground cinnamon
2 ½ cups Old fashioned oats
2 sticks Unsalted butter, slightly softened
1 cup Packed light brown sugar
½ cup Granulated sugar
2  Large eggs, beaten lightly
1 T Honey
2 tsp Pure vanilla extract
6 oz Dried Cranberries
5 oz Chopped pecans about 1 cup 3 oz Mini chocolate chip morsels about ½ cuo

Directions:

• Oven to 350 degrees F.  Line sheet pans with parchment.
• Mix the dry ingredients together, then stir in the oats. Set aside.
• Beat the butter and both sugars together until light and fluffy.
• Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
• Add the flour mixture in two additions, beating each until well combined.
• Stir in the cranberries and pecans and chips.
• Drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
• Bake until the centers of the cookies are soft and no longer look wet; about 11-13 minutes.

Oreo balls that is.  Get your mind out of the gutter.  My husband LOVES making these things.  Ever since my nephews 1st birthday party (over a year ago) he decided this is his favorite thing to make.  There is no baking involved.

Dylan has an annual cookie exchange and he makes these for the wonderful women he works with.  They love him more and more every year whenever he brings them in.  I have to say, I’m proud of him.

I decided this year to make some for our first cookie exchange at the office.  I really enjoyed piping the chocolate on them and decorating them.  What I didnt like? I don’t like coating them.  But I do have some wonderful hints on doing it.

• To change it up, also try the “cool” mint-flavored Oreos.
• Either let the cream cheese warm up to room temperature or just cut it into pieces with a butter knife. If it’s soft or cut up, the mixing will go faster.
• If using white colored bark, you may not want to attempt to color it with food coloring… the color seems to screw-up the consistency, turning the bark into a paste akin to play dough… However, if you add a little canola oil to it and keep stirring, you may be able to correct it.
• If using two flavors/colors of bark, try alternating the colors of the balls and then “sprinkling” the other color over them. It looks neat.
• It seems using double stuffed Oreos helps.  I know some people don’t like using the double stuffed, however I do prefer them.

Oreo Balls

Ingredients:
•    One package of Oreos
•    One 8oz. package of cream cheese
•    Almond bark (for dipping)
•    Cookie sheet with parchment paper
•    Hand soap (it’s messy)

1.    Dump all of the Oreos into a large freezer bag and bash them to bits. A rolling pin helps a lot. Or hitting your husband with the bag =) Just kidding
2.    Once Oreos are nothing but a sack of crumbs, dump the contents of the freezer bag into a mixing bowl (some of the filling may adhere to the side of the bag; so you may need to scrape it off).
3.    Add cream cheese to the Oreo crumbs and start mixing it. The desired result will resemble a paste and be kinda sticky and messy (see??).
4.    Using your hands, form the mixture into balls and place them each on the parchment paper-lined cookie sheet. Each package of Oreos and cream cheese should make about 20 balls.
5.    Put the cookie sheet into the fridge to chill for 1.5 to 2 hours.
6.    Melt the bark in a double boiler on your stove (the double boiler method, though a tad time-consuming, is the one method that is least likely to result in burned chocolate.)
7.    When melted, dip the balls in the chocolate. Spin them around a bit to get them coated nicely. When done, put them back on the parchment paper for cooling.
8.    Eat (once cooled and dry).

A friend of mine was looking for something to bake to bring to a cookout.  She doesn’t bake alot and was looking for something easy.  She sent me a link with this.  They look amazing.  They look easy! They look perfect to make for my coworkers.  I mean what can go wrong.  Seven layers of ingredients, ingredients I have in my pantry.  PERFECT!  Problem.

Problem # 1 - Brian, allergic to nuts.  Hmmm

Problem # 1 Solved - Yogurt Covered Pretzels

Problem # 2 - Marsh, hates coconut. Hmmm

Problem # 2 Solved - Add coconut to half the top of the bars.  Perfect

So here is my concotion of 6 1/2 Magic Layer Bars.  So yummy.  So easy and so delish! Enjoy.

6 1/2 Layer Magic Cookie Bars, Adapted from AllHomemadeCookies.Com

1/2 c. butter (melted)
8 graham crackers (crushed)
1/3 cup Sweetened Condensed Milk
1 1/2 c. butterscotch flavored chips
1 c. semi-sweet chocolate chips
1 c. sweetened coconut flakes (I only added half to the dish)
1 c. yogurt covered pretzels (crushed)

Preheat oven to 350 degrees.  Melt butter in a 8 X 8 inch baking pan.

Crush graham crackers.  I like to get a ziploc bag, add the graham crackers, and roll / crush with a rolling pin. Sprinkle graham cracker crumbs over melted butter, then pour condensed milk over crumbs.

Top with remaining ingredients in order listed.  Press cookie mixture down firmly into pan.

Bake for 25 minutes or until lightly browned.  Cool before cutting into small mini bars. I placed the bars into mini cupcake liners for easy cleanup and access.

Half Eaten, Finished Product

Cut into bite size pieces

I sometimes feel Hearts Day is overrated. We aren’t in high school. I feel like its a high school holiday. I hate how people ask what did your boyfriend or husband get you? Or “What?!? You didn’t get anytyihng for Valentine’ Day? He must not love you.” Ummm yes my relationship is built around Valentine’s Day. Ummm I think NOT! Sorry I really just don’t like all the hype. Every day should be Valentine’s Day. We should love and show each other THIS much everyday. Right? But yet I do like Heart’s Day. I ALWAYS tell Dylan I don’t want anything. I mean deep down inside I do but I don’t. You all know what I am talking about girls. ALL OF YOU! Don’t lie. Well Dylan and I just bought our first house and this is my Valentine’s Gift. No going out to fancy overrated resturants to wait in line for 2 hours this year! We are making dinner and dessert at home! In my nice kitchen. As a sneak peek of dessert…

Congratulations Shawnda! You won! Yes once again I used Foodie Bride’s blog to bake something. I used her inspiration for her mother’s birthday cake to create my item in our 2nd Annual Bake-Off at work. I am happy to say it won first place in taste, presentation, and.. maybe uniqueness (I forgot) But overall in all three categories I won!! How exciting. So what do I get? Not a damn thing! Except bragging rights for a full year. Not a 10,000 check to start my own bake shop, not a new kitchen, not even a trophy. But hey, at least I have the bragging rights! Well Foodie Bride, thank you thank you thank you for your wonderful blog. And if you want to come over and eat the leftovers please come. My waistline can’t take anymore

Dulce de Choco-leche Cake ,Adapted from Foodie Bride

For cake:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dark cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
12 oz dark chocolate chips

For filling:
1 can Eagle Brand sweetened condensed milk

For the frosting

4 cups of heavy whipping cream
1 tablespoon of sour cream
2 teaspoons of vanilla
1/2 cup confectioner’s sugar, sifted
1/8 teaspoon of grand marnier

For garnish:
Chopped/shaved chocolate or chopped candy bars

To make the filling: Remove label from can and place upright in a pot of water on the stove. Gently boil the can for approx two hours making sure that the can is always covered with water. Remove from heat and allow to cool.

To make the cake: Pre-heat oven to 350. Grease two 9-inch round pans.

Add dry ingredients to the stand mixer. Add eggs, milk, oil and vanilla and beat on medium speed for two minutes. Carefully add the boiling water and mix well (batter will be pretty thin). Pour batter into the pans and top each pan with half of the dark chocolate. Bake 30 to 35 minutes for round pans or until the toothpick test registers done. Remove from the oven. Cool cakes 10 minutes in pan and then remove the cake from the pans and transfer to a wire rack for cooling.

To make the frosting: In chilled bowl whip the heavy cream until small peaks form. Whip in the sour cream beat for 30 seconds until combined. Slowly add the sugar, vanilla, and grand marnier until medium peaks form. Beat for one - two minutes more. Make sure you do not over beat as the cream will turn back into milk / liquid form.
To assemble the cake: Level both layers and spoon dulce de leche mixture over the cut tops of both cakes, spread evenly, allow to soak into the cake and repeat - once more for the bottom layer, two or three times for the top (judge the moisture level - too much liquid in the bottom layer might cause leaks). Spread the frosting on the top of the bottom layer and add the top layer. Frost the cake and coat with your garnish.

Note: This icing is a whipped topping that will melt as fast as ice cream melts in your mouth. If transporting this cake to another location make the icing and keep cool until you assemble the cake at the location. The first time I made this I was stupid and didn’t realize this (Duh I hear you saying) and my cake fell apart. The poor icing was all over my hands Christmas Eve =) It tasted yummy though. For my bake-off I made the icing the night before. Keep the icing cold in a container and iced the cake minutes before the tasting. Yummy. I might just get me another piece!