Death by Chocolate

One of my resolutions this year is to blog more...so I'm going to really try (I say this all time, I know) to get a new recipe or blog entry 2x a week or more often! 

I actually have about 100 recipes in my "draft" section, just waiting to be posted.   So post....I will!!!! Blogging more, getting back on my workout routine and cooking more at home (we've gotten ourselves into an ordering out/going out routine)...as well as more organizing and decorating the house all in 2013! Those are my goals/resolutions!!  And I plan to stick with them ALL (as much as I can)!  Now that I've publicly announced them....I better put my food where my mouth is! 

Here is a recipe that my Mom always made for special occasions when we were kids....I especially remember it on New Year's Eve!  Her recipe was a little different because she used Heath Bars......and with all the nut allergies nowadays I stick with Kit Kats.  She also used to put Kahlua in her cake mix to give it a little extra kick, I do not.  You definitely can add the Kahlua and swap the Heath for the Kit Kats! But no matter how you do it.....you will be sure to have a crowd pleasing dessert!!!  It's a very simple recipe, that really takes no time at all.....As long as you have the ingredients in your kitchen. You can make it for a large crowd, for a holiday, for a BBQ, or just for 2 people to share on Valentine's Day (and the week following with leftovers).  I made this yesterday for New Year's Eve and even though a lot of it went...I was so excited to have leftovers!!!!   It's even better after it sits in the fridge for a few days!   YUM!!!!  

Death By Chocolate 

1 box of Chocolate Cake Mix (I use Chocolate Fudge) 
1 box of Chocolate Mousse Mix 
1 large container of Cool Whip -- remove from freezer and into fridge for 30 minutes-1hour before you make dessert. 
1 package of 6 -- Kit Kat Bars 

 Follow directions on the cake mix box..and make your cake. 
Cool and then wrap the entire cake in foil and put in the freezer for a few hours. 
Make mousse by following the box..let cool in fridge for a few hours. 
In a food processor or by hand smash candy bars into pieces. 

When ready to make the dessert, get a large clear bowl. 
Crumble 1/2 of the cake into bottom of bowl. 
Next layer 1/2 of the mousse on top.
Next layer 1/2 of the Cool Whip. 
Sprinkle 1/2 of the candy pieces. 
Next layer the rest of cake crumbled.
Layer rest of mousse. 
Layer rest of Cool Whip. 
Finish off with candy pieces!

 Blog Post -- 1, Eating Healthy -- 0 


 HAPPY NEW YEAR!!!!!!

~Gianna~

White Chocolate Peppermint Bark Cheesecake

I hosted Christmas this year and I needed a dessert!  I had already been making tons of other stuff like cupcakes for the girl's parties at school, cookies (because what's Christmas without cookies?!?!), stuff for Christmas Eve at my parent's house (for 25 people) and Christmas dinner for 12.  I needed something I could prepare a few days before, but something that would be delicious with a WOW factor!  So while searching I found THIS and decided to give it a try!  It took a pretty decent amount of time due to all the layers, but the end result was worth it!  If you like peppermint flavor anything and cheesecake...you will LOVE this dessert and so will everyone you serve it to!  And a little goes a long way..make sure you slice into thinner pieces and save some for another day!

White Chocolate Peppermint Bark Cheesecake

Crust:
2 cups Chocolate Cookie Crumbs (22 regular Oreos -- regular not Double Stuffed)
3 tbsp. butter,  melted

Filling:  
3 blocks of cream cheese, softened
1 cup sugar
4 oz. white chocolate, melted
1 1/2 tbsp flour
1 1/2 tbsp heavy cream
1/4 tsp salt
2 tsp peppermint extract
3 eggs
1/2 batch peppermint bark (RECIPE) approx. 1 1/2c chunks

Mousse:
1/2 cup Cool Whip, softened
4 oz.  cream cheese, softened
2 oz. white chocolate, melted
1 1/2 tbsp sugar
1/2 tsp vanilla


••••Make the peppermint bark before you are ready to make the cheesecake.  I usually have some made during the holiday season, but if you do not...make sure you have it made a day or 2 before you are ready to make the cake.  •••••

Preheat oven to 350 degrees.  Using 2 sheets of tin foil prepare your 9" spring form pan.  
Using a food processor blend cookies until they are fine crumbs.  Add melted butter and blend together.  
Transfer the crumbs to the pan and using a flat bottom cup, press crumbs down to make an even crust.  
Bake for 10 minutes and set aside.

Reduce temperature to 325 degrees.

Cut up peppermint bark into small pieces and set aside.

Melt 4oz of white chocolate.  I use the microwave and check it (and stir it) every 30 seconds until fully melted.  You can also use a double broiler.  

Filling:
In a large bowl (I use my stand mixer), beat cream cheese until smooth.  Add sugar and mix well.  Add melted chocolate, flour, heavy cream, salt and peppermint extract.   Make sure to scrap the bowl between each new addition.  Mix well.  Add one egg at a time and then mix until smooth and well blended.
Add peppermint bark pieces and stir by hand.

Transfer the whole spring form pan (with crust) to a larger roasting pan and pour filling into spring form pan.  Add hot water to roasting pan....fill half way up the sides of the spring form pan.  

Carefully place in center of oven and bake for 1 hour.  

Turn oven off and keep door shut, but leave cheesecake in the oven for an additional 45 minutes.  

Remove spring form pan from roasting pan and allow to cool for an hour before chilling.

Chill 4 hours or overnight before adding the mousse.  

Mousse:
In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and thickened, slightly.  


Carefully remove side of spring form pan.  Spread mousse mixture evenly over cheesecake. 

Chill for another 4 hours or overnight before serving. 

Serve topped with whipped cream, chocolate shavings and crushed candy cane!  

ENJOY!!!!! 

~Gianna~

Ultimate Pretzel Crusted Peanut Butter Brownies

Yes, you read that right!  Someone posted this recipe on my message board, and as soon as I saw "pretzel", "peanut butter" and "brownie" in the same title -- DONE!  While I'm not a huge chocolate person (as you already know).....once you mix it with peanut butter, I'm a HUGE fan!

So I read the title and ran to the food store.  See....I've been doing a lot of cooking lately for my family...but also for my Mom and Dad.  Sadly my Mom's cancer spread (it's treatable though) and she's been on radiation.  She also has bronchitis and well.....those 2 things have her totally exhausted and unable to do much.  So I've taken on the role as private chef for my parents....and now I'm thinking that when radiation and chemo are over.....they might ask me to just move in...or put me on pay role!  She called me tonight and asked me "what's on the menu this week?"  With menu in hand for the week, I added these as an added bonus!

I'd been cooking ALL.  DAY.  LONG and I was tired....but I knew once dinner was over and the kitchen was clean, I could sink my teeth into one of these!

The recipe came from HERE.  I followed the recipe exact, because I had gotten all the ingredients this time!  And they did NOT disappoint!  I had one, but no one else in the family has.  Olivia was in bed by 7:15, not felling well...Ava got punished because she didn't eat dinner (can't have your pudding, if you don't eat your meat) and Joe is asleep on the couch.  But now that I've cut them up...once the smell makes its way to the living room he'll be up!   For now though......I may just have another one!  They are a little rich and sweet...so cut them into smaller "brownie pieces" unless you like rich and sweet.

There is NOTHING healthy about these....so if you are dieting or watching what you eat...LEAVE NOW before you see the picture!  If you are all "F - DIETS!", feast your eyes on these..........

(that is heaps of peanut butter from the peanut butter cups).

OK....I won't waste any more time...here's the recipe!

Ingredients:

2 1/2 cups crushed butter snap pretzels

1 cup melted butter

5 TBSP sugar

Peanut Butter Cookie Mix (+ ingredients the mix calls for)

Brownie Mix (+ ingredients the mix calls for)

Snack size Reece's Peanut Butter Cups (24)

1.  Crush the pretzels in a food processor (or however you'd like to crush them).  Don't crush to dust....make sure there are small pieces still in the mix.  

Mix with melted butter and sugar.

Press lightly into a greased 13x9 pan.

Set aside

2.  Make cookie dough according to package.  Lightly press cookie dough evenly on top of pretzel crust.

3.  Unwrap 24 Reece's Peanut Butter Cups and layer them on top of cookie dough.

4.  Make brownie mix according to package and pour evenly over Peanut Butter Cups.

5.  Bake at 350 degrees for 40-45 minutes.

6. Remove, Cook and ENJOY!

My good camera is broken (sad face) so these pictures are from my phone...and do not do it's justice!

~Gianna~

S'mores Pizza

I needed a dessert for our Super Bowl Party (I know...that was a month ago) and stumbled upon THIS recipe from Guy Fieri @ The Food Network in my search.  While it looked delicious,  my husband nor Olivia were sold on the pizza dough crust.  My husband (believe it or not) said, "Wouldn't that be so much better without the pizza dough....maybe you should use chocolate chip cookie dough instead!"   I thought it sounded perfect either way, but had to keep the troops happy....
I did think it'd be way too chocolaty and sweet for my taste buds, so I convinced them to let me do sugar cookie crust instead!   Everyone agreed and we had our Super Bowl party dessert!    While it was very sweet, even with the sugar cookie crust, it was amazing for any sweet tooth!  Make this SOON!!!!  Next time I make this I am going to try it with the pizza dough!

S'mores Pizza
(adapted from Guy Fieri)


1 batch of sugar cookie dough.  Homemade or store-bought.
2 TBSP unsalted butter
1/2 sleeve graham crackers (broken into crumbs)
1/4 tsp salt
2 cups mini marshmallows
3 large Hershey chocolate bars -- broken into 1/4 inch pieces


Preheat oven to 400 degrees.
Make cookie dough.
Roll and push into 12" round pizza pan )making sure you get it as thin as you can without breaking through.
Bake for 10-12 minutes or until golden brown.
While it's cooking,  melt butter in a skillet and add graham crackers.  Cook for 3 minutes.
Remove from heat and set aside.


When cookie crust is done remove from oven and scatter marshmallows and chocolate pieces. 
Return to oven for approx. 5 minutes or until marshmallows are brown and toasted.
Remove and top with graham cracker crumbs evenly over pizza.
Let sit for a few minutes, slice and serve.


ENJOY!!!!

~Gianna~

M-I-C-K-E-Y..........you know the rest!

In just 1 month we will be taking a trip to one of my most favorite places on Earth......DISNEY WORLD!  I have been there more times than I can remember (as a child, as an adult and as a Mommy), but NEVER like this!    My husband's company won a trip to Disney World, and we all get to enjoy the festivities.  My husband is excited (though he'd never admit it), my kids have talked about it since Christmas Eve (when we found out), and me......well let's just say 8 days of sun, fun and lots of memories....I think I'm the most excited!    Olivia has been there a few times in her 6 years of life...and my little bean, Ava has only been once (well twice if you count the time I was 22 weeks pregnant and waddled around in the Florida heat looking like I was about to give birth right then and there).  She was only 9 months old on her 1st trip, and this time I can assure you will be our most memorable one!  My husband's whole family will be joining us....my mother-in-law, father-in-law, sister-in-law, her husband (brother-in-law) and my 2 nieces, my other brother-in-law and his girlfriend.   And we are all staying at the Grand Floridian........I'm scared for the well-being of this hotel and Disney in general the week our family is there!   I'm sure there will be plenty of stories upon our return!  :)

In honor of our upcoming trip I have a tasty treat to share (of course).   A few weeks ago, Olivia's class had a party to celebrate a Reading For Miles goal.  Reading for Miles in short.....is a reading program her school does.  Each book or chapter the children read = a mile traveled in the USA.  They have certain destinations and once they reach these destinations they get to celebrate their accomplishment with a party. Their second destination was none other than Orlando, FL. (their first stop was Washington, DC).   CUTE...right?  I got to be in charge of this party.  We had Disney music, a trivia game with prizes, the kids made their own Mickey ear headbands, and there was food.  Mickey cheese, fruit salad and cupcakes made by yours truly.

I originally found the idea online (pinterest.com to be exact) and thought they were adorable and perfect for the occasion.     And boy, was I right.  The kids LOVED them!

Mickey Mouse Cupcakes
(makes 22-24 cupcakes)


1 box of plain yellow cake mix
1 package of vanilla instant pudding
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 tsp. vanilla extract
24 red paper liners


Place rack in center of oven and preheat oven to 350F.  Line cupcake pans with liners and set aside.
Place cake mix, pudding mix, milk, oil, eggs, and vanilla in bowl.
Blend with electric mixer on low speed for 30 seconds, stopping to scrape sides.
Increase speed to medium and beat 2 more minutes, scraping sides as needed -- until batter is well blended.
Scoop or spoon heaping 1/3 cup batter into each liner, filling it almost to the top of the cup.
You will get 22-24 cupcakes.  Remove empty liners.
Bake cupcakes until golden and spring back when lightly pressed with your finger.  20-25 minutes.
Cool on wire racks to cool.


To decorate:
Frosting
2 packages of Oreos
Toothpicks
White Paper or card stock
Scissors
Hot Glue Gun




Cut out small white ovals from white paper or card stock.
Hot glue the ovals onto the red liners.  I put the glue onto the ovals, let it cool for a few seconds and then pressed it onto the red liner.


Frost cupcakes with desired frosting.   I was short on time and used ready made (slacker than I am), but have some great butter cream recipes.


In food processor, crush about half of a package of Oreos until finely ground (no lumps) and put into a medium bowl.
Roll each cupcake in the ground cookie crumbs so the entire cupcake top is covered, with minimal frosting showing.
Gently slide a toothpick into the center of an Oreo (the cream) and then stick it into the top of the cupcake.   Then do the other ear.


ENJOY!!

Hey Mickey, SEE YOU REAL SOON!!!!

~Gianna~

Red Velvet Cream Cheese Brownies

I finally had the kitchen all cleaned up from dinner last night when I got a text from a friend of mine saying her daughter was sick, and my oldest couldn't go over and play today.  I knew I'd have a disappointed 6 year old after school, because she was so excited to go to her friend's house.   I decided we'd have a fun afternoon and night at home....early dinner, a board game or 2 and a family movie.....and obviously we'd need to bake a yummy dessert!   But what should we bake???  We did cookies a few days ago and they didn't turn out how I'd planned.....but we needed something different!  I went through a bunch of blogs I follow and a bunch of recipes I have saved (for rainy days....or when I have a sad kid on my hands that needs cheering up), but nothing was jumping at me!   I wondered over to Fake Ginger (the genius behind the pretzel bowls) to see what kind of yummy desserty recipes she might have (I hadn't gotten a chance to browse her recipes yet) and found one that JUMPED!   And boy did it jump!

Anyone who knows me, knows I LOVE Red Velvet anything.....cake, cupcakes, cake balls, alcoholic beverages...you name it, I want it!   And it's funny because I DON'T like chocolate (for shame, I know!) And red velvet is chocolate cake with red food coloring...well more or less.  Aside from the cocoa powder -- I don't see the similarity (or taste it).   I also am slightly obsessed with cream cheese...and cream cheese frosting is one of my most favoritest things on Earth.  So this recipe JUMPED!  And my girls and I jumped right on it!    I also think it would be a fun dessert to make for a Super Bowl party!  Especially this year when the Giants are in it, and their team colors are Red, Blue and White!  SCORE!  

It was very simple, and my kids enjoyed making them with me.  It helps that red is Olivia's color and Ava's 2nd favorite color!   They also enjoyed swirling the batter with a toothpick!

These were very delicious, and looked beautiful!  A bit on the rich side, but red velvet cake is known to be more rich and heavy...so that was fine with me!   It's amazing how this recipe makes the red velvet much more brownie-like. , though!    My husband (the sweetest tooth in the house) who we had to hide them from......really liked them, once we let him get his hands on them!  A definite recipe we will keep for a long time!

Red Velvet Cream Cheese Brownies

(Fake Ginger)


Ingredients
For brownie layer
1/2 cup butter (1 stick)
1 cup sugar
1 tsp vanilla
1/4 cup cocoa powder
pinch of salt
1 Tbsp red food coloring (I used liquid, probably should've used gel or powder like the originator said).
1 tsp.  white distilled vinegar
2 eggs
3/4 cups flour


For cream cheese layer
8 oz. cream cheese -- softened
1/4 cup sugar
1 egg
1/8 tsp vanilla


Instructions
Preheat oven to 350.  Line an 8x8 baking pan with parchment paper or butter generously.  
Melt butter. 
In large bowl add butter, sugar, vanilla, cocoa powder, salt, food coloring and vinegar and stir to combine everything.   
In separate bowl, whisk eggs.  
Add eggs to the butter mixture slowly and whisk constantly.
Fold the flower into the mixture, being careful not to over mix.
Reserve 1/4 cup of mixture.
Pour remaining batter into prepared pan.


In stand mixer beat cream cheese until soft.  
Add sugar, egg and vanilla; beat until combined.
Gently spread the cream cheese mixture over the brownie batter in pan.
Dollop the remaining batter (1/4 cup you reserved) onto the cream cheese layer.  
Drag a toothpick or knife through the batter to create swirls.
Bake for 25-30 minutes or until cream cheese is set. 
Let cool completely on wire rack before cutting.


ENJOY!!!

~Gianna~

Recipe Swap #6 -- DESSERT!

I'm not a huge fan of dessert.....and as my oldest says, "You don't have a sweet tooth, you have a salty tooth" and she's right.  I really don't like chocolate and there are only a few ways I'll eat it...with peanut butter, with anything where chocolate isn't the main flavor, or in cookies.....oh and I LOVE Ghirardelli brownies.    And I don't like anything with fruit in it.....like apple pie, lemon desserts, etc.   AND I don't really like cooked nuts of any kind.   I am weird....and I can admit that! 

Sooooooo I was so excited when I got my recipe swap recipe......S'Mores Bars!  THIS was a perfect recipe for me, AND it fitts all of my (crazy) dessert rules.    I decided to make them during Olivia's birthday week for her dance class party (yes, when you have children you have to have "birthday parties" with everyone).   It was a win-win-win for everyone......my recipe would be made on time, I could taste it and love it, and then I could give them all away so they don't sit in my house for me to taste s'more, s'more, s'more!  I kept the recipe exactly the same!

The S'mores Bars recipe is from Lishie over at DeLish!.    And that's exactly what these bad boys were....DELISH!!!!   So easy to make too...one of those recipes that my kids could help out with, without getting in the way (which is always an added bonus) and one that everyone could enjoy!   Everyone in Olivia's dance class loved them, I loved them and my family loved them!  I plan on making it again soon for a BBQ I am having in a few weeks. This recipe will be kept around for a long time since finding one that meets my criteria is hard to find!  Plus it puts a little spin on an old, oooey, goooey, chocolatey, marshmallowy classic......perfect for a BBQ, a picnic, a beach trip or just a dinner party dessert!

Thanks Lishie!!!!!!

Lishie's S’Mores Bars


1 & 1/2 sticks butter, room temp.
2/3 cup sugar
1 egg
1 tsp vanilla
3 cups crushed (food processor) graham crackers
1/2 cup all purpose flour
1/2 tsp salt
2 cups chocolate chips
3 1/2 cups mini marshmallows

Pre-heat oven to 350°, grease or spray 13x9x2-inch baking pan (or two, 8x8 brownie pans).


Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix together crushed graham crackers, flour, and salt. Stir the graham cracker mixture into the butter/sugar/egg/vanilla mixture. Should become one, big crumbly clump.

Press about 1/2 cup or more, if needed, of the graham cracker mix over the bottom of the greased 13x9x2-inch baking pan. Sprinkle half (1 cup) of the chocolate chips on top. Sprinkle 3 cups of the mini marshmallows on top. Crumble, by hand, the rest of the graham cracker mix on top. Sprinkle last 1/2 cup of the mini marshmallows on top and finally, sprinkle the rest (1 cup) of the chocolate chips on top.


Bake for 25-30 minutes or until brown.

ENJOY!

  
~Gianna~

Not your ordinary cheesecake........

OREO CHEESECAKE!

This cheesecake might be one of the most delicious, moist cheesecakes I have ever had!   I'm not a huge chocolate lover, but as long as "chocolate" isn't the primary flavor I will eat it!   And I LOVE this cheesecake and anyone who has had any....agrees!  It's always one of my old faithfuls and it's perfect for any time of year....a BBQ, a Christmas party, a gathering of friends.....it will get you rave reviews!!  It's pretty simple to make and doesn't take too much time to prepare.....the longest time is in the baking and cooling in the fridge!  Make sure you make this cake with enough time for it to cool and settle (as with most cheesecakes).   I honestly can't remember where I got this recipe, it may have been a website or a magazine because I don't think I got it from anyone in particular (and if I did......I apologize for not giving you a shout out).  

OREO CHEESECAKE
I package (1lb 2oz) Oreo Cookies

1/4 cup butter or margarine, melted
4 pkgs (8oz. each) Philly cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream (I use Breakstone)
4 eggs

PREHEAT oven to 325 degrees. Place 30 cookies in food processor; cover. Process until finely ground. Add butter, mix well. Press firmly into 13x9-inch baking pan.

BEAT cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition.

CHOP remaining cookies. Gently stir 1-1/2 cups of chopped cookies into cream cheese batter. Pour over crust. Sprinkle with remaining chopped cookies.

BAKE 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in fridge.

TIPS: For easy removal line pan with foil, with ends extending over pan's sides. Lift from pan using foil handles.....makes it easy to cut.
I use my Kitchen Aid Stand Mixer....so smooth and fluffy!

As usual my pictures don't do it's justice.....my photography is an embarrassment!  :) 

~Gianna~

Spring Break = Baking Fun!

My girls were off from school this week......I was proud of how busy we stayed from Monday--Wednesday....but once Thursday rolled around I was running out of ideas -- we had already gone to our classes, visited friends and family, painted, watched movies, did Playdoh, played with the million toys in the playroom, temporary tattoos, cleaned, on and on and on......soooooo LET'S BAKE!!!!  What should we make?  It was a toss up between Peanut Butter Cookies or Giant Chocolate Chip Cookies....b/c I didn't feel like going to the food store and I only had 2 sticks of butter!  Chocolate Chip Cookies --- WINNER!!!    And we decided to do BIG ONES!!!! 

Chocolate Chip Cookies
2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter (unsalted) melted and cooled.
1 cup packed brown sugar

1/2 cup sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1 1/2 cups semisweet chocolate chips  (I use whatever I have....this time I did half semi sweet and half milk chocolate chips)


Preheat the oven to 325 degrees.    I use silpats on my cookie sheets!  If you don't have them....I highly recommend them for baking cookies!

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in the chocolate chips by hand using a wooden spoon.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly golden.  Cool on baking sheets for a few minute and then transfer to wire racks to cool completely. Makes 12-14 BIG cookies. 

ENJOY!!!!  I know we did!!!

And nothing makes a chocolate chip cookie complete without it being smothered in peanut butter....with a glass of milk on the side!!!   YUUUUUMMMMMMMYYYY!!    I had TWO!!!!

****Don't worry -- I worked out that day and had a dodgeball game that night....so I was able to remove the calories from my body!***

~Gianna~

Red Velvet Cake for a VERY Happy Birthday!

My Dad just turned 60 (shhhhh.....he's still in denial), but doesn't look a day over 50!  My Mom invited us to dinner and asked if I could bring the cake.  She (yes my Mom requested the kind of cake for my Dad) asked that I make a red velvet cake!  Being this is my absolute favorite kind of cake, I quickly started looking for a good recipe.  I had one for cupcakes that I had made for Olivia's birthday one year, and I had a slightly different recipe for red velvet cake balls I usually make around Christmas time....but I knew I had to find something even more delicious for my Dad.  If anyone deserves it, it's him! 
It didn't take me long to go over to one of my favorite baking blogs Bakeralla.  She has some of the cutest, yummiest ideas...and she didn't fail me this time either!  Within seconds I found my recipe...and after tasting it...I knew she would've been proud!   Of course..as you will see throughout this blog my picture taking skills of food aren't that great....but I am going to keep trying to get better! 

So without further ado....I present my first food entry to this blog and boy was it a good one!  This red velvet cake was so delicious and ooooo sooooo velvety!  Once you slather it in cream cheese frosting ......it's a red and white slice of yumminess!   Everyone loved it, including my Dad!  Happy, Happy...DAD (Mom picked a good cake!!)  xoxox

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out clean.

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

Sift sugar and set aside.

Beat cream cheese and butter on high until creamy. Add vanilla.

Then, add the sugar in batches. Scrape down the sides in between each addition.

And frost.

ENJOY!!!!



~Gianna~

Chocolate Chip Cookie Dough Cupcakes -- YES!!!!

I cannot remember where I stumbled upon this recipe.....so I apologize in advance to whomever it is.  I just know I C&Ped it as a word document and forgot to site a source!  I think I was just overly excited!

I actually made them with my kids.....for a Superbowl party we were going to.  I didn't give myself nearly enough time to make, bake, fill and frost them....so when you see the pictures...don't judge!   They are absolutely delicious...and the pictures DO NOT do these yummies any justice!  I promise, next time I make them.....I will fancify them, and post better pictures!  You have my word!

They do take some time to make, so make sure you give yourself enough time, unlike me....and they will be well worth the time.  They will have you at the smell of them cooking...then the taste of filling (you have to try it as you make it) and then the frosting (taste as you make..that's my motto!)....and then by the first bite, you will fall in love.....

Chocolate Chip Cookie Dough Cupcakes


For the cupcakes:

3 sticks unsalted butter, at room temperature

1½ cups light brown sugar, packed

4 large eggs

2 2/3 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 cup milk

2 tsp. vanilla extract

1 cup chocolate chips (semisweet or bittersweet)

To make the cupcakes

preheat the oven to 350° F.

Line two cupcake pans with paper liners (24 total).

Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

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

Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.

Blend in the vanilla.

Fold in the chocolate chips with a spatula.

Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes bake and cool, prepare your cookie dough filling.



For the cookie dough filling:

4 tbsp. unsalted butter, at room temperature

6 tbsp. light brown sugar, packed

1 cup plus 2 tbsp. all-purpose flour

7 oz. sweetened condensed milk

½ tsp. vanilla extract

¼ cup mini semisweet chocolate chips

To Make the Filling
Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).

Add flour, sweetened condensed milk and vanilla and beat until smooth.

Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

For the frosting:
3 sticks unsalted butter, at room temperature

¾ cup light brown sugar, packed

3½ cups confectioners’ sugar

1 cup all-purpose flour

¾ tsp. salt

3 tbsp. milk

2½ tsp. vanilla extract

Directions to make icing

Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.

Mix in the confectioners’ sugar until smooth.

Beat in the flour and salt.

Mix in the milk and vanilla extract until smooth and combined.

Frost cupcakes using a pastry bag --which as you can see...I did not, but plan on doing that next time...so they look fancier!  I wasn't going for fancy this time around!  Decorate with mini chocolate chips and top with a mini cookie!


 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Told you, NOT FANCY....BUT REALLY, DAMN GOOD!!!!!
~Gianna~