Tuesday, November 30, 2010

Oreo Chocolate Chip Cookies

After you see/try these cookies you will never make regular chocolate chip cookies again, I can promise you that!!

I got this recipe from another blog called Lovin' from the Oven.  I changed it a little bit and let me tell you these are the best chocolate chip cookies ever!!

1/2 Cup Unsalted Butter (room temp)
6 Tablespoons sugar
6 Tablespoons Brown Sugar
1 Egg
1 Teaspoon Vanilla
1 1/4 Cup Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
12 Broken OREO Cookies
1 Cup Chocolate Chips

  1. Set the oven to 350.  Cream the butter and sugars.  Add the Vanilla and the egg and mix until combined.
  2. Add flour, salt, and baking soda in one addtion.  Mix on low until incorporated. 
  3. Add crushed cookies and chocolate chips and mix.  To crush the cookies i like to put the in a ziploc back and bang them with a hard kitchen utensil, it works well...
  4. With a tablespoon, scoop small balls onto a cookie sheet.  Bake for 8 minutes.  You know they are done when the bottom looks a little brown, and the top still looks soft.  Cool, then EAT!
  5. This recipe will make about 32 cookies. 
  6. ENJOY!

Friday, November 26, 2010

Chocolate Surprise Cupcakes

Chocolate Surprise Cupcakes - YUM!
Cookie dough is the SURPRISE!

Chocolate Buttercream Frosting!

And these are for sale!

Chocolate Chip Cookie Dough (you can use any recipe for this part, or even but the store bought stuff to save a step)

1 1/2 Cup Flour
1/4 Tsp. Baking Soda (always good to use new baking soda - or replace every month)
1/4 Tsp. Salt
1/2 Cup Butter
1/4 Cup Sugar
1/2 Cup Brown Sugar
1 Egg
2 Tsp. Vanilla
1 Cup Chocolate Chips - Mini or Regular

  1. To Make the cookie dough use an electric mixer (KitchenAid with paddle attachment is preferable) cream the butter and then add the sugars.  
  2. Once that is well mixed and smooth, add the egg and vanilla on medium speed until mixed.  
  3. Add the flour, salt and baking soda in one addition (most recipes tell you to whisk it together in another bowl but i am usually too lazy to do that so NOT doing it works fine too). 
  4. Once the mixture has come to a cookie dough consistency, add the chocolate chips and mix just to incorporate the chocolate chips.   
  5. Then roll the cookie dough with your hands into 1/2 Tbsp. size balls.  It should make at least 24 balls.  
  6. Put these on a cookie sheet, cover them, and put them in the freezer for at least 2 hours. 

Chocolate Cupcake Mix
I know this is going to sound bad but i sometimes use cake mix.  Betty Crocker is very reliable, and always delicious!  So I used the Dark Chocolate box mix which is very yummy.  

Just follow the directions on the box: 
1 Box Mix
3 Eggs
1 1/3 Cup Water
1/2 Cup Water

Mix all together with a whisk.
  1. Set the oven to what the box says, 325 for a dark pan.  
  2. Line the cupcakes and add the cookie dough to the bottom.  Make sure that it is centered so the cupcake mix complete surrounds it.  
  3. Put in about a 1/4 cup of mix into each liner or until about 2/3 full.  
  4. This should make at least 24 cupcakes
  5. Bake for about 20 minutes or until a toothpick comes out mostly clean.
  6. Let cool and remove from pan.  

Chocolate Buttercream Frosting
This frosting is from the brown eyed baker blog.

1 Cup Butter (unsalted, room temperature)
2 Cups Powdered Sugar
1 Tsp. Vanilla
1/2 Cup Semisweet or Bittersweet Chocolate - melted and cooled

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
3. Put the frosting in a pipping bag, and pipe away!  Or if you don't have a piping bag, just use a spatula to spread on the cupcake.  
4. Enjoy!

Sunday, November 21, 2010

Whooooopie Pies!

Chocolate Peanut Butter Whoopie Pies!

This recipe is also from bakerella.com and she got it from the Whoopie Pie Book.  I made a few changes to the recipe though and it still came out wonderful!  This recipe is the perfect combination of chocolate and salty peanut butter!  YUM!

Creaming the butter and sugar.

Add egg and Vanilla
Yummy Batter...

Drop tablespoon size balls onto a covered cookie sheet.

Cook for 8-10 minutes.

Mixing the filling.

Beautifully piped onto one side.

Smooshed together...

Classic Chocolate Whoopie
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
9 tablespoons unsalted butter, room temperature (decided not to use shortening and it turned out perfect!)
1 cup packed dark brown sugar (i used light...)
1 egg
1 teaspoon vanilla
1 cup milk ( I used nonfat from the girls above us, THANKS!)
  • Preheat oven to 375 degrees.
  • Line baking sheets with parchment paper.
  • In a bowl, sift together, flour, cocoa, baking soda, and salt.
  • In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
  • Add egg and vanilla and beat for two more minutes.
  • Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
  • Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
  • Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
1/2 Tablespoon makes 1 inch which is a good size.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies. Dont go bigger then this!
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.
Salty Peanut Butter Filling
from Whoopie Pies
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt (might want to reduce depending on how salty or sweet you want it - i suggest you add a very little at a time to cater to your taste)
  • Beat peanut butter and butter on low until creamy using a mixer.
  • Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
  • Spread filling on flat side on one cooled cake or use a pastry bag with the 1M tip to make the swirly look.  Top it with a second cake and press gently.


Thursday, November 18, 2010

Peanutty Perfection!!

Here is a recipe from Bakerella.com that I love!  It is a simple peanut butter cookie recipe but something special after being dipped in chocolate and chopped peanuts.  Enjoy!

1 Cup Peanut Butter
1/2 Cup Sugar
1 Egg
1/2 Teaspoon Vanilla (optional but delicious)

1 Cup Semi-sweet Chocolate (I usually add a little bit of oil to make the chocolate thinner and easier to work with)
1/2 Cup Chopped Unsalted Peanuts


  1. Mix together the peanut butter, sugar,  egg, and vanilla in medium bowl with a fork until everything is mixed.  Cover and put in the freezer for 15 minutes, or refrigerator for 30 minutes or longer.  
  2. Preheat oven to 325.
  3. When cold, roll the dough into small balls, about tablespoon size.  Place on a cookie sheet about 2 inches apart.  
  4. Once all the balls are rolled, take a fork to make the criss-cross pattern on the cookies.
  5. Cook the cookies for about 15-18 minutes or until golden brown.  
  6. Remove from oven and wait a few minutes, then place on a rack to cool. 
  7. Melt the chocolate in a heat proof bowl in the microwave.  It takes about a minute but stop to stir.
  8. Take the cooled cookie and dip 1/2 in the chocolate then into the chopped peanuts.  Repeat with all cookies. 
  9. Place the cookies on a cookie sheet that has been covered in wax paper and place in the freezer until the chocolate has hardened.  
  10. ENJOY!

Lakeshore Accounting Department, these are for you!

Photos of previous work... New recipes and photos to come!

Here are some photos of cupcakes and cookies I have made in the past.  From now on, I will be photographing and posting recipes I make.  Enjoy!

I made this for my momma for mothers day - my own version of edible arrangements!

Peanut butter cup chocolate cupcakes - I used the trader joes cups for these.

Peanut Butter Cup Chocolate Cupcakes - I used Reece's pb cups for these.

Mothers flourless, butterless chocolate cookies.

The very famous Laurens cookies!  I will post the recipe soon!

Cookie Dough Chocolate Cupcakes!

S'mores Cupcakes

S'mores Cupcakes!

Mocha Cupcakes with Espresso Buttercream frosting!  

The most chocolately cake ever....

Happy Halloween!

Oreo Cupcakes!