Angel food cake for the Diva

Well we have one more birthday under our belt and one more to go. Cierra turned a sassy 6 and she wanted another strawberry cake. I gave her other options but she insisted on strawberry. Even though the original strawberry cake was good I really didn’t feel like making it again, especially since she wanted it frosted exactly the same way and everything. We came to a compromise and she ended up deciding to have strawberry shortcake with homemade angel food cake. I was so nervous about making this cake and had it in the back of my mind that if it didn’t turn out right I could just go to the store and buy one. I have to say I was pleasantly surprised…so much so that I might end up making this cake a lot more often.

The hardest part was waiting for the darn egg whites to turn into peaks. I am not very patient I guess. As the mixer was doing all the work I cleaned up the kitchen a bit to try to pass the time.

Angel Food Cake

Source: A taste of home

Ingredients

1-1/4 cups egg whites (about 9) (I used egg whites in the carton)

1-1/2 cups sugar, divided

1 cup cake flour

1-1/4 teaspoons cream of tartar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon salt

10 inch tube pan (*I used a bundt pan. It worked perfectly)

 

Directions

Place egg whites in a large small bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.

 

Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate.

***For the strawberry sauce I just cut the tops off the strawberries, cut them up added some sugar and mashed them with a potato smasher. Topped everything with a heaping helping of whipped cream.

 

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It’s Birthday Season

It’s birthday season here in the Goodwin house. My son D’Andre celebrated his 11th birthday while we were in California on vacation. He wanted red velvet cheesecake for his birthday cake, so I obliged. I have made this cake 2 times June…that’s how good it is.

 

Red Velvet Cheesecake

source: Stuck at home mom

Ingredients:

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

 

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring***I DON’T USE THIS MUCH!, I used gel coloring and it doesn’t take this much I just added enough to turn the batter red****
2 teaspoons vanilla extract
2 teaspoons white vinegar

 

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions:

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy.

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer.

I will be celebrating my birthday this Thursday but we celebrated this past Saturday. I wanted Brown Eyed Bakers Snicker Cake for my special day. Let me tell you it didn’t disappoint either.

Snickers Cake

source: The Brown Eyed Baker

Ingredients:

Cake
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Nougat Filling:
4 tablespoons unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1½ cups marshmallow fluff
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1½ cups salted peanuts, roughly chopped

For the Salted Caramel Buttercream Frosting:
½ cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
¼ cup salted caramel sauce *The recipe I used below*
2 cups powdered sugar

For the Milk Chocolate Ganache:
8 ounces milk chocolate, finely chopped *I used Milk Chocolate Chips*
4 ounces (½ cup) heavy cream

For the Assembly & Garnish:
Additional salted caramel sauce *The recipe I used below*
Chopped peanuts *I used salted peanuts*

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Nougat Filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature before using it in the cake. You can do this leaving it at room temperature or you can pop it into the refrigerator to speed up the process. Be sure to give a stir occasionally as it cools.

6. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it’s not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

7. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with half of the nougat filling and then spread a couple spoonfuls of the salted caramel sauce over top to evenly cover the nougat filling. Top with a second cake layer and cover with the remaining nougat filling and top with caramel sauce. Place the final cake layer on top face-down. Frost the cake with the salted caramel frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

8. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a medium bowl; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

9. Garnish the Cake: Transfer the ganache to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. To finish garnishing, drizzle some additional salted caramel sauce over the top and side of the cake, and top with chopped peanuts. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

I didn’t have all the right ingredients to make the Brown Eyed Bakers Salted Caramel sauce so searched Pinterest for another one. You can add a tad more salt to yours if you’d like but I suggest you taste it before you do.

Salted Caramel Sauce

source: Recipe Girl

Ingredients

1 1/2 cups granulated white sugar
1/2 cup water
1 cup whipping cream
1 1/2 tablespoons salted butter
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Directions

Combine sugar and water in a medium saucepan over medium-high heat. Stir. Bring the mixture to a boil and shake/swirl the pan very often (don’t stir it while it’s boiling) until it turns a medium amber color (should take 12 to 15 minutes). If sugar crystals gather along the sides of the pan during the cooking process, you can use a pastry brush dipped in water to brush the sugar down the sides of the pan so that it becomes incorporated into the boiling mixture.

Remove the pan from heat and pour in the cream. It will bubble up like crazy. Give it a whisk, then add in the butter, vanilla and sea salt. Whisk again until everything is nice and smooth. It should be the color of caramel. Cool it in the pan, or pour it into a large measuring cup so that it will be easier to transfer to jars when cooled.

Divide the sauce evenly among the four jars. Place lids and labels on and refrigerate until ready to use or gift to friends. The sauce must be kept refrigerated and it will stay fresh for 2 to 3 weeks.

 

I will be posting 2 more cakes in August, my son Kizaiah and daughter Cierra will be celebrating their special days. Happy Baking.

 

Easter Doughnuts

Just a quick post before I head out to my friend’s house to have a little get together for our kids. I made Baked donuts. They were super easy to make. I hope they all love them. I also may cinnamon rolls or breakfast tomorrow but I will post more about those once they are baked. I picked up a Wilton’s doughnut pan at Hobby Lobby the other day. I was supposed to make cupcakes for the get together today but I think the donuts will be a nice treat for the kids.

Wilton’s Baked Doughnut

source: Recipe on the doughnut pan wrapper

makes 12 regular-sized doughnuts      

Ingredients:

2 cups cake flour, sifted

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp ground nutmeg

1 tsp salt

3/4 cup buttermilk

2 eggs, lightly beaten

2 Tbsp butter, melted

Directions:

1.  Preheat oven to 425°F.  Spray the 6-cavity doughnut pan with nonstick cooking spray.

2.  Sift together cake flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.  Whisk in buttermilk, eggs, and butter and beat until just combined.  Fill each donut cup until about 2/3 full.

3.  Bake 7-9 minutes, or until the top of the donuts spring back when touched.  Cool in pan for about 4-5 minutes before removing from pan.  Complete donuts with either a dusting of powdered sugar, glaze, or cinnamon-sugar topping.  Best served fresh on the same day.

I took half of the donuts and topped them with powdered sugar. Just but about a 1/2 cup of powdered sugar in a plastic bag and place one doughnut at a time in the bag and shake gently. Tap the doughnut a bit to remove excess sugar.

Cinnamon Sugar topping:

2 Tbs. sugar
1 Tbs. ground cinnamon
2 Tbs. butter, melted

Happy blogiversary to me :)

Well it’s officially been a year since I started blogging again. Thanks to my readers and pinners who have visited my site. I have a couple new recipes to share. First one of my favorite things to eat. Chicken Chow Mein. Since moving to Oklahoma I haven’t been able to find a good Chinese restaurant. If anybody knows a good 0ne in the Lawton/Fort Sill area I would really appreciate the suggestion. Anyway, since I get a hankering for Chinese quite often I decided to add another recipe to the mix. The other one that I make is this orange chicken. Orange chicken is my husbands favorite and I really only make it when he’s here to eat it. Don’t get me wrong I like it too but it’s not on my short list when we go out for Chinese.

Ingredients:
source: Favorite Family Recipes

2-3 Boneless Chicken Breast

1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store) (or you can find the dried Yaki Soba noodles. They are cheaper but you do have to cook them according to the package)
2/3 c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. cabbage, thinly sliced

Directions

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.

Cook or grill chicken with a bit of salt and pepper. When done set aside to add to the noodle mix later. Or you can use leftover chicken from a previous meal.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.(this is for the Yaki Soba noodles that are already prepared)
Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through. Add cooked chicken and heat just enough to warm it. Not too long or the chicken may dry out. 

 

What’s an anniversary without dessert? I had some really ripe bananas sitting on my counter and what better way to use them. You could make this banana bread or you could make chocolate chip banana cupcakes. The original recipe is one that I found on All Recipes. It was for 2 8 inch cake pans. This makes about 2 1/2 dozen cupcakes.

 

Chocolate Chip Banana cupcakes with Vanilla frosting

source: All recipes

Ingredients

2  1/2 cups all-purpose flour

1 tablespoon baking soda

1 pinch salt

1/2 cup unsalted butter

1 cup sugar

3/4 cup light brown sugar

2 eggs

4 ripe bananas, mashed

2/3 cup buttermilk

1 pkg. chocolate chips, I used milk chocolate

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Or prepare cupcake tin with paper liners.

In a small bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chocolate chips. Pour batter into the prepared pans or scoop batter into cupcake tin. Fill 2/3 full with batter.
For cake bake in the preheated oven for 30 minutes for cupcakes back for 18-22 minutes or until tooth pick comes out clean and tops are golden brown. Mine took 20 minutes. Allow to cool before frosting cupcakes.

Nothing fancy vanilla frosting

Ingredients: makes enough to frost 12 cupcakes, about 1 cup frosting

2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons milk, I had to use a bit more
1/2 teaspoon vanilla extract

Directions:

In a bowl of a mixer combine the sugar, butter, milk and vanilla. Start mixing slowly so that sugar doesn’t go all over the place and then increase speed to medium speed until smooth and fluffy add more milk if needed.

 

Thanks again for an awesome year. I will be posting tomorrow to so you all my latest creation using my new sewing machine.

 

Happy Birtday D’Andre

10 years ago I became a mother to the most outgoing, intelligent, athletic and funny little boy. Mom and dad love you buddy.

He requested Chocolate cake with vanilla frosting. So of course I had to oblige. I originally wanted to make the icing red but duh when you add red food coloring to whitish frosting it turns pink and I didn’t think that my now 10-year-old (man where does the time go) boy would appreciate a pink cake. We will save the pink for his sisters cake. So with a little Lot of mixing I endend up with vanilla frosting that looked like chocolate. But I do have to say that it did taste amazing. This will be my regular chocolate cake recipe for sure.

One-Bowl Dark Chocolate Cake

Yield: 2 8″ cakes Serves: 8+ Ingredients 1 1/2 cups all-purpose flour 1 1/3 cups sugar 1/2 cup (60 g/2 oz) dark cocoa powder 1 1/4 teaspoons baking soda 1 1/4 teaspoons baking powder 1 teaspoon salt 2.5 liquid oz (75mL)vegetable oil 5 liquid oz (140mL)buttermilk 4.5 liquid oz (130 mL) espresso or strong, hot  brewed coffee 2 eggs, room temperature, lightly beaten 1 tablespoon (15 mL) vanilla Method 1. Preheat oven to 350° F (180°C. Prepare 2 8-inch round cake pans with  butter, parchment paper rounds, and cocoa powder. Tap out excess. 2. In bowl of electric mixer, sift all dry ingredients. Add  all remaining ingredients to bowl with the dry ingredients and with paddle  attachment on mixer, mix for 2 minutes on medium speed (you may need the  plastic splash-guard that comes with mixer) and pour into prepared pans. If possible, use digital kitchen scale and weigh pans for even layers. Batter  will be liquidy. 3. Bake for 15 minutes and rotate pans in oven. Cakes are done when toothpick  or skewer comes clean–approximately 25-30 minutes. Try not to over bake. 4. Cool on wire racks for 20 minutes then gently invert onto racks until  completely cool. Whipped Vanilla Frosting Ingredients 3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes 3.5 cups confectioners’ sugar, sifted 3 tablespoons milk 1 tablespoon pure vanilla extract a pinch of salt Method 1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy. 2. Add remaining ingredients and mix on low-speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. 3. Best used right away (for ideal spreading consistency). Cake Source: Sweetapolita Frosting source: Sweetapolita I put mini chocolate chips on the side of the cake but you can add anything or decorate any way you want. Here is one way I want to make it in the near future.

Heartbreak and a headache

Well I can’t believe that this happened. This is going to be a very picture loaded post, only because I am so sad. Last week I was asked to make some cupcakes for a little girls 10 year birthday party. Of course I said yes and was going to get paid for all my efforts to make what she requested, Chocolate cupcakes with chocolate frosting. Long story short we never got to taste these beautiful cupcakes. I dropped all 24 completely frosted cupcakes 30 minutes before I had to deliver them to the party. UGH! I could have cried. Instead my mind went into “how to I fix this mess” mode. I didn’t have enough cocoa powder to make a full batch of chocolate cupcakes I had to resort to making vanilla with chocolate frosting. I called her mom and told her what had happened and said that I was going to be about 30 minutes late to the party. I had to whip up 24 more cupcakes and a batch and a half of chocolate frosting. Impossible, almost. I thought about “Cupcakes Wars” and what those bakers have to do each episode and I thought that this is definitely possible. I baked the cupcakes in record time, put them in the freezer to cool before  frosted and ran out the door with 24 vanilla cupcakes. This time being WAY more careful transferring them to the car. If you try this recipe let me know how it tastes haha just kidding I have made this chocolate cake recipe before and it is good. Nothing fancy, just your basic chocolate cake made by the wonderful people in Hershey land.

Lucky Leprechauns

Happy St. Patty’s day to everyone. Not like I need a reason to make baked goodies for my family but it doesn’t hurt when you are inspired by the very talented bakers in the blog kingdom.  I originally saw these cute little leprechaun hats posted on The Sweet Adventures of Sugarbelle if you’ve never checked out her blog you should. Her cookies look so awesome. She is a very talented cookie decorator. The post about the leprechaun hats was originally posted by Lila Loa. She has inspired me too. I will be making Irish Beef Stew tomorrow for dinner and eating a few of these chocolate sugar cookies, which by the way I won’t be making plain sugar cookies for a long time. These are by far the best sugar cookies I have made. I do have a plain sugar cookie that I like but these are almost like small yummy brownie tasting cookies. A must try.  I will make sure I post all the details here after we enjoy our stew. Don’t forget to wear your green.

The End-All for Chocolate Cookies Recipe
1 cup butter

1/4 cup shortening

1 1/2 cups granulated sugar

2 eggs

1 teaspoon vanilla

1 teaspoon salt

3/4 teaspoon baking powder

2/3 cup cocoa

3 or 3 1/2 cups flour

Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to “chill” the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I’m telling you — DON’T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes. (I roll my cookies 3/8″ thick.)

These are the perfect chocolate taste plus you don’t have to refrigerate before you cut, a definite plus if you want yummy cookies the same day 🙂

Source: Cookie recipe Lila Loa

Valentine goodies continued

Here are a couple of the other things I made for the day of love.

Butterfinger Cupcakes

Yield: 24 cupcakes Ingredients: For the cupcakes: 1½ cups plus 2 tbsp. all-purpose flour 2 tsp. baking powder ¼ tsp. salt 8 tbsp. unsalted butter, at room temperature 1½ cups plus 2 tbsp. sugar 4 eggs Scant 1 cup mashed ripe banana 2/3 cup buttermilk 12 fun size Butterfinger bars, cut in half

For the frosting: 8 oz. cream cheese, at room temperature 4 tbsp. unsalted butter, softened ½ cup creamy peanut butter 3¼ cups confectioners’ sugar 1 cup frozen whipped topping, thawed

For garnish: 4 fun size Butterfinger bars, coarsely chopped

Directions: To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in the mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.

To assemble the cupcakes, place a candy bar half on top of each cooled cupcake.  Transfer the frosting to a pastry bag fitted with a decorative tip and pipe onto the cupcakes, covering the candy bar completely.  (I used a large, unlabeled star tip to frost these cupcakes.) Sprinkle with chopped candy bars for garnish.

Red Velvet Whoopie Pies

Yield: approximately 18 sandwich cookies, but depends entirely on the size of hearts you make.

For the cookies:

2 cups all-purpose flour

2 tbsp. cocoa powder

½ tsp. baking powder

¼ tsp. salt

8 tbsp. unsalted butter, at room temperature

1 cup light brown sugar, packed

1 large egg

1 tsp. vanilla extract

½ cup buttermilk, at room temperature

1 oz. red food coloring

Ingredients:

For the frosting

8 oz. cream cheese

5 tbsp. unsalted butter, at room temperature

2 tsp. vanilla extract

2½ cups confectioners’ sugar, sifted

Directions: Preheat the oven to 375˚ F.

Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets.  Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.  Blend in the vanilla.  With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated.  Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients.  Do not overbeat.  Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip.  Pipe the batter onto the parchment paper using the heart tracings as a guide.  Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through.  Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack.  Repeat with any remaining batter.  Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip.  Pair the cookies up by shape and size.

Pipe filling onto flat side of one cookie and place another cookie on top. To store, refrigerate in an airtight container.

Milk Chocolate covered strawberries (for  my hubby)

1 cup Milk chocolate chips

1Tbs. shortening

In a double boiler melt chocolate chips and shortening til smooth. Holding strawberry by leaves, dip into chocolate and place on parchment lined cookie sheet. Let harden for about an 1hr. Eat or store in refrigerator.

Sources:

Butterfinger cupcakes- Annie Eats

Red Velvet whoopie pies – Annie Eats