Sunday, October 25, 2015

Chocolate Chocolate Cupcakes

Today, I went to a psychic reading party and learned all about my future.  Let me tell you, while I'll definitely have my fun, my life is not going to happen as I planned.  Or at least not according to Suzanna...

 I was asked by the host to prepare mini cupcakes for the occasion.  Three different types of cupcakes to be exact.  One of the types was a chocolate cupcake with chocolate ganache and chocolate shavings.  Needless to say, this cupcake would satisfy any chocoholic. 

Chocolate, Chocolate Cupcakes
Recipe Adapted from: Gimme Some Oven

For the cupcakes:
1/2 C unsweetened cocoa powder
3/4 C all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 C granulated sugar
1/2 C packed light brown sugar
1/3 C vegetable oil
2 tsp vanilla extract
1/2 C buttermilk
For the ganache:
18 ounces dark chocolate, chopped
1 1/2 C heavy cream

For the cupcakes:
Preheat the oven to 350 degrees Fahrenheit, and line a muffin tin with  cupcake liners.  

Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a medium sized bowl.  

In the bowl of a stand mixer, combine the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.

Pour half the dry ingredients into the wet, then half the buttermilk, stirring well after each addition.  Repeat.  Do not overmix, this batter will be a bit thin.

Fill the liners 1/2-2/3 of the way full, and bake for 18-21 minutes.  Once cooled, add the ganache.

For the ganache:
Rough chop dark chocolate into pieces.  I used a Hershey bar, and just crumpled it up while it was still in the package.  

Bring the heavy cream to an almost boil, remove from heat and pour over chocolate.

Stir the chocolate until smooth.  

If you wish, you may dip your cupcakes into the thin ganache for a smooth coating.  If you wish to pipe it as I did, allow it to sit for 1-1/2 hours, and then beat for 2-3 minutes before piping.    

*I added chocolate shavings to my cupcakes.  Just run a peeler along the side of a chocolate bar for the curls.  You may want to freeze the curls slightly before adding them to the cupcakes, otherwise they tend to melt when handled.  


Saturday, May 30, 2015

Lemon White Chocolate Chip Macadamia Nut Cookies

So its been far, far too long since I've posted a new recipe.  My life has been a non-stop blur and between school, and work, and life in general I haven't really had time to do any baking.  

But it's summer now and that means I don't have any school to worry about for a few months!  So, between work and going out with friends I'll hopefully have time to bake!

I took a few days off work to go home and do some car shopping (I got the most adorable new car ever), and while I was there I made some amazing cookies.  Like, a lot of cookies are just cookies, but these cookies are something special.  

I took these camping with a group of friends and they were all gone before the sun went down.  Everyone was commenting on how different, but great they were!

The lemon zest creates this wonderful refreshing flavor that goes perfectly with the sweetness of the white chocolate. 

Recipe Adapted From: Lil' Luna

1 1/2 C Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 C Butter
1/3 C Sugar
1/2 C Brown Sugar
1 Egg
1 1/2 tsp Vanilla
1 Tbsp Lemon Zest
1 1/2 C White Chocolate Chips
1/2 C Macadamia Nuts, Chopped

In a medium bowl, whisk the flour, baking soda, and salt together

In a large bowl, beat the butter and sugars until fluffy.  Add the egg, vanilla, and lemon zest and mix until smooth.

Combine the dry ingredients with the wet and mix until just combined.  Stir in the chocolate chips and macadamia nuts.  

Cover the dough and let chill in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees and place parchment paper on pans.  

Take about two tablespoons of dough and form a flat circle.  Place on pan an inch or so apart.

Bake for 8-10 minutes, until lightly golden brown.  Allow the cookies to cool for a minute or two before removing to a wire rack.

Enjoy them!  They won't last long.  :)