Skinny Fudge Brownies ~ @ZulkaSugar #Giveaway

May 2, 2013 By 54 Comments

It’s an exciting day in the kitchen today! Why, you ask? I made you brownies–guilt-free brownies! It’s always a good day when brownies are involved.

Go ahead, I’ll wait while you read that title again. Yup, it says skinny! I know it’s uncommon to relate brownies with the words skinny and guilt-free, but I was on a mission to make it happen.

Skinny Fudge Brownies

It took me three attempts to get this recipe perfect, but it was totally worth the effort. The first attempt came out too dry. The second attempt yielded a rubbery brownie (yuck!). The third attempt was guilt-free brownie perfection.

Yeah, I had to crack the eggs three times, measure the ingredients three times, melt the chocolate three times, and, the worst part, wash the dishes three times. What can I say, I do it out of love…and the fact that I refused to lose to a batch of brownies.

Skinny Fudge Brownies | www.themessybakerblog.com -7059

I recently had the pleasure of baking with Zulka Morena Pure Cane Sugar. Zulka specializes in all-natural sugar made directly from the cane plant. Unlike traditional refined sugar, Zulka products retain naturally occuring colors and flavors that are traditionally removed during the refining process.  The result is a more natural sugar that tastes like you’re biting into fresh sugar cane.

Zulka-Morena-2-lbs

Skinny Fudge Brownies | www.themessybakerblog.com -7066

Zulka was nice enough to send me a big bag of their Morena Pure Cane Sugar for me to bake with. Man, have I been doing a ton of baking lately. I’ve been knee deep in mixing bowls, and my kitchen has been dusted in a thick layer of flour for days. I’ve been using my Zulka sugar in just about everything I bake:  cookies, brownies, cupcakes, and even iced tea. It tastes amazing and bakes up nicely. I’m going to make it my go-to sugar for all of my baking needs.

Skinny Fudge Brownies | www.themessybakerblog.com -7071

These brownies taste amazing. They’re fudgy, yet light in texture. The Greek yogurt produces a subtle tang, which is just lovely. They have a crunchy top and crisp edges.

Skinny Fudge Brownies | www.themessybakerblog.com -7061

They’re everything a brownie should be, only half the fat and calories of a regular brownie. Winning!

Skinny Fudge Brownies | www.themessybakerblog.com -7074

I mixed in a generous handful of mini chocolate chips to give the brownies that extra boost of chocolate flavor. The chips melt slightly, giving the brownies a creamy center. They’re so good!

I bake my brownies in the Wilton Nonstick 12-cavity Brownie Pan. Yeah, it’s another pan, but I happen to adore this one. It separates the brownies into perfect portions, creating consistent squares. The best part:  all four edges are crunchy, not just one or two sides. All you have to do is grease the pan with some baking spray, and they pop out easily with the help of an off-set spatula or butter knife. Viola, brownie perfection!

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My family and friends adore these brownies. I get texts informing me that they’re out of brownies and could I please replenish their stock. Ah, the life of a food blogger.

Skinny Fudge Brownies | www.themessybakerblog.com -7068

Enjoy!

And now for the giveaway! Zulka was kind enough to provide me with one bag of their Zulka Morena Pure Cane sugar to give away to one lucky reader.

Required Entry: Leave a comment telling me what you would bake with Zulka Morena Pure Cane sugar.

Additional Entries:

Follow The Messy Baker on Pinterest
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Subscribe to The Messy Baker via email or RSS feed
Follow Zulka on Facebook
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Make sure you leave a separate comment for each entry. That’s 7 chances to win!

***The giveaway is for one bag Zulka Morena Pure Cane sugar. The giveaway is for U.S. Residents only and will run from Thursday, May 2cnd to 6:00 p.m. EST on Wednesday May 10th. The winner will be chosen at random drawl and will be notified via email. The winner will have 2 days to respond before another winner is chosen.

4.5 from 8 reviews

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Skinny Fudge Brownies
Author: 
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • ⅔ cup dark chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • 4 tbs. unsalted butter, melted
  • ⅔ cup Greek yogurt
  • 1 tsp. vanilla extract
  • ⅔ cup + 2tbs. white whole wheat flour
  • ½ tsp. kosher salt1/2 cup mini chocolate chips

Instructions
  1. Preheat the oven to 350 degrees F. Grease a 12-cavity brownie pan or 9-by-9-inch square pan.
  2. Melt the chocolate over a double boiler until smooth. Take off the heat and allow the chocolate to cool slightly.
  3. In a large bowl, whisk together the sugar and the eggs until slightly pale in color, about 1 minute. Whisk in the melted butter, Greek yogurt, and vanilla extract until combined. Whisk in the chocolate.
  4. Using a rubber spatula, fold in the flour and salt until just combined. Gently fold in the mini chocolate chips.
  5. Transfer the batter to your prepared brownie pan. If using the 12-cavity brownie pan, bake for 16 minutes, and if using the 9-by-9-inch pan, bake for 18 minutes. Allow the brownies to cool before removing from the pan.

Disclosure:  I received a bag of Zulka Morena Pure Cane sugar for recipe development and review purposes. All opinions are my own.

Filed Under: Cookies/Brownies Tagged With: , , ,

Chocolate Cherry Coke Cake ~ #BundtAMonth

April 3, 2013 By 40 Comments

If there was one thing that I absolutely couldn’t live without, it would have to be cake. Life would be drab and boring without its soft, tender layers and creamy frosting. I love that cake is so versatile. It’s like a blank painter’s canvas, begging to be transformed and have its tender layers painted with exotic flavors.

This month, An and Lora Challenged the #BundtAMonth group to use cherries. I love cherries! You know spring has arrived when the beautiful scarlet orbs line the grocery store shelves. Brilliant reds, pale pinks, and black gems. Mmm, I love them all.

Chocolate Cherry Coke Cake | www.themessybakerblog.com-6758

My aunt requests a cherry cake every year for her birthday in March. I don’t even bother to ask her what type of cake she wants to make her because it’s always the same answer–cherry! So, for my aunt’s birthday, and this month’s cherry themed #BundtAMonth, I’m making a chocolate cherry coke cake. Yum, right? My aunt is one lucky lady.

Chocolate Cherry Coke Cake | www.themessybakerblog.com-6776
This was my very first attempt at a cake that was completely developed by me. Math was involved… A heck of a lot of math. So much math that I had a headache after adding, subtracting, dividing, and multiplying. I’m no math wiz (hence the degree in English), but I pulled through. Tah dah!

Chocolate Cherry Coke Cake | www.themessybakerblog.com-6761

This cake is fudgy and perfectly moist. It’s sweet, but not too sweet. Each bite includes a burst of cherries that pairs perfectly with the rich chocolate. My aunt gobbled it up!

Chocolate Cherry Coke Cake | www.themessybakerblog.com-6770

The chocolate ganache is smooth and velvety. The cake is good with or without the ganache, but who can resist almond spiked ganache?

Chocolate Cherry Coke Cake | www.themessybakerblog.com-6779

Enjoy!

Check out the other cherry themed bundts:

Join Bundt-A-Month. Here’s how:

  • Simple rule: Use cherries and bake us a Bundt for March
  • Post it before April 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

5.0 from 3 reviews

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Chocolate Cherry Coke Cake
Author: 
Recipe type: Cake, Chocolate
Prep time: 
Cook time: 
Total time: 

 

Ingredients
Cake
  • 1¾ cups granulated sugar
  • 13 tbs. unsalted butter, at room-temperature
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 3 eggs, at room-temperature
  • 1 cup cherry coke
  • ½ cup boiling water
  • ½ cup cocoa powder
  • 2¾ cups all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • 1-21 oz. can cherry pie filling
Ganache Drizzle
  • 1 cup heavy cream
  • 1 cup dark chocolate
  • ¼ tsp. almond extract

Instructions
Cake
  1. Preheat the oven to 350 degrees F. Liberally grease and flour a bundt pan.
  2. In a medium-sized bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a small bowl, whisk together boiling water and cocoa powder until smooth (the mixture will be thick). Gently whisk in the cherry coke until just combined. Set aside.
  4. In the bowl of your stand mixer attached with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition and scrapping down the sides of the bowl. Whisk in vanilla and almond extracts.
  5. Turn the mixture down to low and slowly add the flour mixture in three batches, alternating and ending with the cherry coke mixture, scraping down the bowl after each addition. Whip the batter until smooth. Fold in the cherry pie filling.
  6. Transfer the batter to the bundt pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan for 30 minutes; remove from pan and allow to cool completely before drizzling on the ganache.
Ganache
  1. Add heavy cream to a small saucepan. Heat the cream over medium-low heat and bring it to a boil. Take the cream off of the heat once it comes to a boil and add the chocolate. Whisk until smooth, then whisk in the almond extract. Drizzle the ganache over the cooled cake.

Filed Under: Cake Tagged With: , , , , , ,

Chocolate Covered Nutella Eggs ~ #SundaySupper

March 24, 2013 By 48 Comments

Happy Sunday! This week the lovely Carla of Chocolate Moosey is hosting our Easter/Passover themed #SundaySupper. If you’re looking for a recipe to celebrate with family and friends, we’ve got it covered.

When I think of Easter treats, chocolate instantly enters my thoughts. Whether it be in the form of hollow chocolate bunnies, peanut butter eggs, pastel candy-coated morsels, or those ubiquitous Cadbury eggs, chocolate is definitely a prominent theme during the Easter holiday.

I miss the basket and easter egg hunting days. My mom would dress us up in little sailor outfits (this I don’t miss, so much) and take us to our grandparents house for yummy food and Easter egg hunts. My Mom-mom had the best Easter egg hunts. She would fill all of the brightly colored plastic eggs with the best chocolates and money. We would grab our baskets and run around the yard collecting as many brightly colored eggs as we could, each of us trying to out do the other. I remember shaking the eggs to see if I was lucky enough to get one with money. If they jangled, they were filled with quarters. If you were really lucky, you would shake a few silient eggs. They were the eggs filled with dollar bills– jackpot!

There was one Easter in particular that I remember very well. It was the Easter my brother and I found a very special  gift in each of our baskets. The “Easter Bunny” brought my brother a hollow chocolate molded airplane, and I received a hollow chocolate molded computer equipped with a mouse and keyboard. It was the coolest gift ever, which is probably why I remember that Easter so well. Then there was the time my mom and dad bought my brother and I a real, live white bunny. We named him Thumper, and he lived outside in a bunny castle crafted by my father.

I decided to make chocolate covered Nutella eggs for this week’s #SundaySupper.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6726

These eggs are so smooth and creamy inside. They literally melt in your mouth as soon as the chocolate center comes in contact with your tongue. They remind me of a truffle, only buttery.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6723

These are a bit tedious to make since the Nutella filling has to stay cold in order to make it easier to handle, but they’re totally worth the work.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6728

I topped half of the eggs with festive Easter sprinkles and the other half with toasted hazelnuts. They’re the perfect Easter treat.

Check out the other Easter/Passover recipes:

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

5.0 from 3 reviews

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Chocolate Covered Nutella Eggs
Author: 
Recipe type: Chocolate, Candy
Prep time: 
Total time: 

 

Ingredients
  • 1 cup Nutella
  • ¼ cup unsalted butter, at room-temperature
  • 4 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups bittersweet or dark chocolate chips
  • 1 tbs. shortening
  • ¼ cup toasted hazelnuts, chopped
  • ¼ cup colorful sprinkles

Instructions
  1. In a large bowl, add nutella, butter, and cream cheese. Using an electric mixer, beat the ingredients together until smooth.
  2. Gradually add the powdered sugar ¼ cup at a time, beating well after each addition.
  3. Cover the mixture and place in the refrigerator for 1 hour. Cover a cookie sheet with wax paper.
  4. Using a 1-inch scoop, scoop the nutella mixture onto the prepared cookie sheet. Place in the freezer for 15 minutes.
  5. Roll the balls in the palm of your hands until smooth. Press gently on the balls to flatten slightly. Place back in the freezer for another 15 minutes.
  6. Shape the balls into eggs. I had to place the cookie sheet back in the freezer twice to allow the balls to firm up in between shaping. When you’re finished shaping the balls, place the cookie sheet back in the freezer for 30 minutes.
  7. While the eggs are firming up, melt the chocolate. In a double boiler, or heat-proof bowl over simmering water (do not allow the bowl to touch the water), add the chocolate and shortening. Melt, stirring occasionally, until the mixture is smooth.
  8. Dip the eggs into the chocolate, one at a time, and flip with a fork to coat. Remove it from the chocolate, allowing the excess chocolate to drip off before placing the egg onto a clean wax-covered cookie sheet. Top with colored sprinkles or toasted chopped hazelnuts. Repeat until all of the eggs are finished. Place the eggs back in the freezer if necessary to firm up between dippings.
  9. Allow the eggs to firm up and chocolate to set before placing in an airtight container. Store in the refrigerator for up to 2 weeks.

 

Filed Under: Candy Tagged With: , , , , ,

Dark Chocolate Peanut Butter Swirl Banana Muffins ~ #MuffinMonday

February 25, 2013 By 19 Comments

It can’t always be cookies and buttercream, right? Maybe in a fairytale land far, far away where high cholesterol and weight gain don’t exist, but this isn’t a fairytale. Don’t get me wrong, I love me some cookies, but even I have limitations. Well, that is, my hips have limitations. If they’d let me, I’d probably snack on cookies all day; however, that’s not the case.

Sometimes I want to snack on something without feeling guilty about it later, so I’ve been experimenting with guilt-free quick breads in the kitchen lately. Breads full of whole grains, yogurt, fruit, and healthy proteins. Breads that will fill me up without leaving me full of eater’s remorse later. I love baking quick breads for the very fact that they involve little to no planning. They don’t require  kneading, rising, or waiting, and can usually be whipped up in one bowl.

An challenged us to make a muffin using bananas this week, and I instantly knew that I wanted to make a muffin that combined chocolate, banana, and peanut butter. The epitome of all flavor combos. Last week I came across this recipe for Skinny Chocolate Peanut Butter Swirl Cupcakes by Sally’s Baking Addiction. I instantly fell in love with them and knew I had to make them for #MuffinMonday this week.

Dark Chocolate Peanut Butter Swirl Banana Muffins {www.themessybakerblog.com}-6500-2

I made a few minor changes to make the recipe more muffin-like. I added some dark chocolate cocoa powder, white whole wheat flour, and brown sugar. They’re healthy and delicious all at the same time.

Dark Chocolate Peanut Butter Swirl Banana Muffins {www.themessybakerblog.com}-6502

The muffin is dark and moist and, my favorite part, swirled with melted peanut butter.

Dark Chocolate Peanut Butter Swirl Banana Muffins {www.themessybakerblog.com}-6501

Guilt-free muffins… Now, that’s my kind of breakfast. Enjoy!

5.0 from 1 reviews

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Dark Chocolate Peanut Butter Swirl Banana Muffins
Author: 
Recipe type: Muffin, Quick Bread
Cuisine: Adapted from Sally’s Baking Addiction
Prep time: 
Cook time: 
Total time: 

Serves: 16
 

Ingredients
  • 2 ripe bananas, mashed
  • ½ cup brown sugar
  • 1 large egg
  • 1 egg white
  • ¾ cup greek yogurt, vanilla or plain
  • 2 teaspoons vanilla extract
  • 1 cup white whole wheat flour
  • ½ cup unsweetened dark cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup dark or bittersweet chocolate chips
  • ½ cup creamy peanut butter, melted
  • ⅓ cup peanut butter chips

Instructions
  1. Preheat the oven to 375 degrees F. Line 16 muffin cups with papers.
  2. In a small bowl, whisk together whole wheat flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  3. In a large bowl, mash the bananas. Whisk in the brown sugar, egg, egg white, greek yogurt, and vanilla extract. Mixture will be slightly lumpy.
  4. Using a rubber spatula, gently stir the dry ingredients into the wet ingredients. Fold in the chocolate chips.
  5. Fill the muffin cups ⅔ of the way full with batter. Spoon ½ tablespoon of the melted butter on top of the batter. Using a knife or a toothpick, swirl the peanut butter into the batter. Sprinkle with peanut butter chips.
  6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room-temperature for up to 3 days.

 

Filed Under: Bread, Breakfast Tagged With: , , , , ,

Dark Chocolate Bailey’s Irish Cream Cupcakes

February 14, 2013 By 22 Comments

Shame on me! If I were you, I’d be pointing your finger at me in shame with a look of utter disapproval. Why? Because it has been far too long since I’ve baked and posted a cupcake recipe. Me! The girl who owns cupcake t-shirts, a cupcake Tiffany necklace, cupcake dessert plates, and the list goes on. Well, the dry spell ends here. Today I plead for forgiveness with this dark chocolate Bailey’s Irish cream cupcake recipe. A gift for you, from me, on Valentine’s Day.

Bailey's Irish Cream Cupcakes 1 {www.themessybakerblog.com}-6294

I stumbled upon this recipe on Tutti Dolci as I was perusing the long list of food blogs that I love. Laura, the baking mastermind behind Tutti Dolci, is a girl that I could seriously see myself becoming friends with. She believes that dessert should come first. I mean, that right there is my life’s motto. Eat dessert first! Laura clearly knows what she’s talking about.

I decided to make Laura’s Bailey’s Irish Cream Cupcakes for the Super Bowl party that I co-hosted with my girlfriend. Being the queen of adaptation, I made a few minor changes.

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I made these cupcakes with Hershey’s special dark cocoa powder. The result was a rich, chocolatey cupcake the color of dark espresso.

Bailey's Irish Cream Cupcakes {www.themessybakerblog.com}-6307

The cake was moist and mildly sweet, creating the perfect base for the sweet Bailey’s buttercream to rest its swirled, fluffy peaks.

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The buttercream is light and fluffy with hints of roasted cinnamon and toasted caramel. It’s silky on your palette and melts in your mouth.

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Together, the rich chocolate and creamy buttercream are the perfect Valentine’s Day marriage. Add a few festive sprinkles or grated chocolate to the top and you’re sure to put a smile on that special someone’s face.

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Now, go smooch that special someone. Happy Valentine’s Day!

5.0 from 4 reviews

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Dark Chocolate Bailey’s Irish Cream Cupcakes
Author: 
Recipe type: cupcakes, cake
Cuisine: Adapted from Tutti Dolci
Prep time: 
Cook time: 
Total time: 

Serves: 20-24
 

Ingredients
Cupcakes
  • 1 cup boiling water
  • ¾ cup Hershey’s Special Dark cocoa powder
  • ½ cup Bailey’s Irish Cream w/ a hint of caramel
  • 1 cup sugar
  • 6 tbs. unsalted butter, at room-temperature
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1⅔ cup all-purpose flour
  • 1 tsp. baking soda
  • ¾ tsp. baking powder
  • ¼ tsp. kosher salt
Bailey’s Buttercream
  • 3 sticks unsalted butter, at room-temperature
  • 3 cups powdered sugar
  • small pinch cinnamon
  • 2 tbs. Bailey’s Irish Cream w/ a hint of caramel

Instructions
  1. Preheat oven to 350 degrees F. Line two muffin tins with baking papers.
  2. Whisk together boiling water and cocoa powder, cool completely. Whisk Bailey’s Irish Cream into the cooled cocoa mixture.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, butter, and vanilla extract until pale in color and fluffy. Add eggs and beat well.
  4. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Add half the flour mixture to the sugar mixture and beat until just combined. Add cocoa mixture, then finish with remaining flour mixture.
  5. Fill each baking cup ⅔ of the way full with batter. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pans for 2 minutes on a wire rack. Carefully remove the cupcakes from the pans and cool completely before frosting.
Bailey’s Buttercream
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy. Reduce speed to low and add powdered sugar 1 cup at a time until smooth. Add Bailey’s and cinnamon; beat on medium speed until light and fluffy.
  2. Fit a pastry bag with a large round tip and pipe a fluffy cloud onto each cupcake. Sprinkle with grated chocolate or colored jimmies. Store leftover cupcakes in an airtight container at room temperature up to 2 days.

 

Filed Under: Cake Tagged With: , , , , , ,

Chocolate Peanut Butter Cup Ice Cream ~ #SundaySupper

January 13, 2013 By 51 Comments

We have a birthday in the house. Sunday Supper turns one today! I have my party hat and party horn ready. Let’s get this party started.

Happy birthday, #SundaySupper! *Blows party horn*

A year ago today, Isabel of Family Foodie started a mission to bring back Sunday supper around the family table. Isabel’s vision quickly swept the internet, gaining recognition and making an impact amongst the blogging community. Each week, like-minded foodies began gathering around her virtual family table to support her mission and join her on her journey to bring families together.

Today we’re celebrating 52 weeks of recipes that have inspired families to gather around the table and make memories. We’re representing the gathering of family, friends, and food by making a dish from one of our fellow #SundaySupper members.

A birthday isn’t complete without ice cream, right? Exactly! I knew you’d have my back on this one.

Back in October, Kim from Cravings of a Lunatic made this very decadent chocolate fudge brownie ice cream that had me drooling all over my keyboard. I knew I had to make it as soon as I saw that scoop of ice cream loaded with chunks of brownies and fudge. Kim is amazing…for a lunatic. Wink! The girl crafts up some delicious grub. Her lasagna soup… Amazeballs! I know because I made it and ate it all. Yup, consumed the entire pot. It was so good. Strings-of-cheese-curling-over-my-lower-lip good.

While I kept the base of the ice cream the same, I decided to change up the add-ins. Since I have a ton of candy left over from Christmas, I decided replace the brownie and fudge chunks with a peanut butter sauce swirl and chopped peanut butter cups. Holy mother of all things chilly, is this ice cream insanely delicious. It’s everything ice cream should be- creamy, decadent, smooth, and rich.

 

This ice cream is ridiculously easy to make. The recipe doesn’t call for eggs, which eliminates cooking, tempering, and overnight cooling. This method is as close to instant ice cream gratification as you’re going to get, which means less wait time before stuffing ice cream into your face pronto!

Welp, gotta go, because this ice cream is calling my name from the freezer. Enjoy!

Check out what the other #SundaySupper participants are making:

Sunday Supper Appetizers:

Sunday Supper Soups and Breads:

Sunday Supper Main Dishes:

Sunday Supper Veggies:

Sunday Supper Desserts and Snacks:

Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

5.0 from 3 reviews

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Chocolate Peanut Butter Cup Ice Cream
Author: 
Recipe type: Ice Cream
Cuisine: Adapted from Cravings of a Lunatic
 

Ingredients
  • Custard:
  • 1 cup cocoa powder
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • Pinch of kosher salt
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 1 cup peanut butter cups, chopped
  • Peanut Butter Sauce:
  • ½ cup creamy peanut butter
  • 2 tbs. powdered sugar
  • ¼ tsp. vanilla
  • ¼ cup half and half
  • 2 tbs. milk

Instructions
  1. In the bowl of a stand mixer, add cocoa powder, granulated sugar, brown sugar, and milk. Whisk until sugars dissolve. Add heavy cream and vanilla and whisk until thick and fluffy, about 3 minutes. You’ll know it’s done when the mixture is the consistency of pudding.
  2. Cover with plastic wrap and place in the refrigerator for an hour.
  3. Remove from the refrigerator and transfer the mixture to the bowl of your ice cream maker. Churn for 15 minutes.
  4. Add half of the mixture to a bowl. Top with half of the peanut butter sauce and peanut butter cups. Swirl with a knife. Top with remaining ice cream. Swirl in the remaining peanut butter sauce and peanut butter cups. Cover and place in the freezer until completely frozen, about 4 hours.
  5. Peanut Butter Sauce: In a small bowl, add peanut butter and powdered sugar. Whisk to combine. Whisk in half & half, milk, and vanilla until smooth.

 

 

 

 

Filed Under: Ice Cream Tagged With: , , , ,

Peanut Butter Cup Stuffed Chocolate Muffins with Peanut Butter Frosting~ #MuffinMonday

December 31, 2012 By 19 Comments

Happy New Year’s Eve! What do you do to ring in the new year? Whatever it is, I’m sure it’s way more fascinating than what I’m doing. I tend to be a huge dud on New Year’s Eve. Squirrel and I tend do something low key. Usually, we go over a friends house, mingle, play a few board games, and have a few cocktails…except for last year. Don’t laugh, but last year Squirrel and I stayed home and fell asleep before the ball even dropped. I remember my lids feeling like bricks, so I stopped fighting it and just let the inevitable happen and fell asleep. Duds, I know. Going out means spending 5x the price for a Captain and Coke, fighting the crowds to make it to the bar for said cocktail, then jumping up and down to get the bartender to acknowledge my existence (I’m only 5’1″). So, we take the route less travelled and stay home. I mix up my cheap cocktail, pop a bag of popcorn, and plop myself down onto my favorite part of the couch and watch movies all evening. Call me old but I love it!

Today is the last #MuffinMonday before the end of the year, so I had to go out with a bang. I took the concept of the word muffin to an entirely new level with this recipe. It’s sort of a muffin/cupcake hybrid. I made a decadent chocolate muffin stuffed with a peanut butter cup and topped with peanut butter frosting. Can I get a hell yes?

The only rule we had to follow this week was to make something indulgent using chocolate. Chocolate? Check. Indulgent? I’d say so.

I know this looks like a cupcake, with its creamy frosting and peanut butter cup center, but looks can be deceiving. This is, indeed, a muffin; a very decadent and indulgent muffin. A muffin that masks itself as a cupcake that begs to be eaten for breakfast.

How about we make this muffin our last hurrah before we set our New Year’s resolutions. Whatdoya say?

I know what you’re thinking. You’re thinking, “Do you think she’ll notice if I steal that pan of muffins?” It’s New Year’s Eve, I’m willing to share. We’re all friends here.

Enjoy!

5.0 from 3 reviews

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Peanut Butter Cup Stuffed Chocolate Muffins with Peanut Butter Frosting
Author: 
Recipe type: Muffin/Quick Bread
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • Muffins:
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 egg
  • ½ tsp. vanilla extract
  • 1¼ cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. kosher salt
  • ½ cup milk
  • 12 miniature Reese cups, unwrapped
  • Frosting:
  • ½ cup peanut butter
  • ½ cup powdered sugar
  • 3 tbs. milk

Instructions
  1. Preheat oven to 350 degree F. Line a 12-cup muffin tin.
  2. In a medium-sized bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together sugar, vegetable oil, and egg until light in color. Whisk in vanilla extract.
  4. Add the dry mixture to the egg mixture alternating with the milk until the mixture is smooth (a few lumps are okay).
  5. Fill the tins a third of the way full with batter. Place one Reese cup in the center and gently press it into the batter. Top with batter until the cup is ⅔ of the way full.
  6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Frosting:
  8. In a medium-sized bowl, add the peanut butter and powdered sugar. Cream together the peanut butter and sugar using an electric mixer. Whisk in the milk until the frosting is smooth.

 

 

Filed Under: Bread Tagged With: , , , , ,

The BEST Chocolate Chip Cookies…Ever!

December 21, 2012 By 32 Comments

I know what you’re thinking, “Jennie, do you know how many times I’ve seen the word best associated with chocolate chip cookies?” I know, but these really are the best chocolate chips cookies I’ve ever sunk my teeth into. How do I know this? Because I’ve baked and tested several different recipes and this is the only one that bakes up soft and chewy on the inside and crispy on the outside. I call that cookie perfection. They’re so good that I’ve been eating them around the clock.

 

These cookies are delicious dunked in an ice cold glass of milk or paired with a piping hot cup of slightly sweetened tea. They’re delicious for breakfast, lunch, dinner, or as a midnight snack.

Dear Santa, I’m sorry to say this, but I don’t think I want to share these cookies with you this year, despite what the tag may say.

My pants are fitting a bit tight these days. I suppose it’s the extra junk in the trunk. Hmm, I wonder if my extra junk has anything to do with all of the cookies I’ve been consuming? I’m going with the dryer shrunk my clothes. Yup, that’s my story and I’m sticking to it.

‘Tis the season to eat all the cookies you want without a shred of guilt! Happy holidays.

5.0 from 4 reviews

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The BEST Chocolate Chip Cookies… Ever!
Author: 
Recipe type: Cookies
Cuisine: Adapted from Nigella Lawson
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 10 tbs. unsalted butter, melted and cooled
  • ⅔ cup brown sugar
  • ½ cup granulated sugar
  • 1½ tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. kosher salt
  • ½ cup milk chocolate chips
  • ½ cup dark chocolate chips
  • ½ cup pecans, chopped

Instructions
  1. Preheat oven to 325 degrees F. Line two cookie sheets with parchment or Silpat.
  2. In a small bowl, add flour, kosher salt, and baking soda. Set aside.
  3. In a large bowl, whisk together the sugars and cooled butter. Whisk in vanilla extract, egg, and egg yolk.
  4. Fold the flour mixture into the sugar mixture until just incorporated. Fold in chocolate chips and pecans.
  5. Using a cookie scoop or teaspoon, drop the dough onto the lined cookie sheets about 3 inches apart. Store the cookie dough in the refrigerator between batches.
  6. Bake for 13-15 minutes, or until the edges are lightly golden brown.Transfer the cookies to a wire rack to cool completely before storing in an airtight container.

 

 

 

Filed Under: Cookies/Brownies Tagged With: , , ,

Chocolate Dipped Biscoff Pillow Cookies~#SundaySupper

December 9, 2012 By 76 Comments

Happy #SundaySupper! I’ve had to skip the past two #SundaySupper events due to a research paper that I’ve been diligently working on for the past two weeks. As you read this post, I’ll be putting the finishing touches on it before I hand it in on Tuesday.

I’m excited to be back, especially since this week’s theme is all about cookies. The #SundaySupper team is baking up our favorite cookie recipes for a”Holiday Cookie Exchange.” I don’t know about you, but I bake several batches of cookies every year for the holidays. I like to give them away as gifts, arrange them on a pretty Christmas platter for holiday parties, and dunk them in a glass of ice cold milk while watching Christmas movies.

I found this recipe for Nutella Pillow Cookies on Buttercream Blondie and decided to adapt the recipe a bit and use cookie butter instead of Nutella. They are the softest and lightest cookies you’ll ever eat.

They literally melt in your mouth as you eat them. Maybe that has something to do with the fact that the recipe calls for two sticks of butter. Yum!

I made these cookies extra special with the addition of milk chocolate covered toffee bits that get mixed into the batter and, of course, the fact that I dipped them in luscious Ghirardelli chocolate.

The warm cinnamon notes of the cookie butter pair perfectly with the chewy bits of toffee and bittersweet chocolate. These cookies are a guaranteed crowd pleaser. How do I know this? I had the girls from my book club taste test them. They gave the cookies their stamp of approval.

These cookies will keep Santa coming back for years to come. I promise.

Check out the other #SundaySupper cookie recipes:

5.0 from 2 reviews

Print
Chocolate Dipped Biscoff Pillow Cookies
Author: 
Recipe type: Cookies
 

Ingredients
  • 2 sticks unsalted butter, at room-temperature
  • ¾ cup light brown sugar
  • ¾ cup Biscoff or Speculoos butter
  • 2 eggs
  • ½ tsp. vanilla extract
  • 2½ cups all-purpose flour
  • ½ tsp. kosher salt
  • 1 tsp. baking soda
  • ¼ tsp. cinnamon
  • ½ cup toffee bits
  • Glaze:
  • 2 cups bittersweet chocolate (I used Ghirardelli)
  • ½ tsp. vegetable shortening

Instructions
  1. Preheat oven to 325 degrees F. Line 2 cookie sheets with silpat or parchment paper.
  2. In a small bowl, whisk together the flour, salt, baking soda, and cinnamon. Set aside.
  3. In the bowl of a stand mixer, cream butter and sugar with the paddle attachment until light and fluffy. Add the Biscoff or Speculoos butter and mix until combined. Add the eggs one at a time until combined. Mix in the vanilla extract.
  4. Slowly mix in the dry ingredients until combined. Fold in the toffee bits.
  5. Refrigerate the dough for at least 3 hours.
  6. Scoop the dough onto the lined pans with a cookie scoop. Bake for 13-15 minutes or until golden brown.
  7. Glaze: Melt the chocolate and vegetable shortening in a heat-proof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl, until smooth.
  8. Dip the cooled cookies into the melted chocolate and top with festive sprinkles. Allow chocolate to set before storing in an airtight container.

Join us on Twitter throughout the day using the hashtag #SundaySupper. We will meet at 7 p.m. EST for our #SundaySupper “Ultimate Cookie Exchange” live chat where we’ll be chatting with Janet K. Keeler, food editor of the Tampa Bay Times and author of Cookielicious. We’ll also be giving away 5 copies of Janet’s book, Cookielicious, during the live chat. You don’t want to miss it!

We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.

Filed Under: Cookies/Brownies Tagged With: , , , , ,

Sponsor Spotlight~ Renee from Magnolia Days

November 26, 2012 By 8 Comments

Hi, all!

Today I’d like to introduce you to Renee from Magnolia Days. Renee isn’t just any blogger. Nope. She’s THE blogger, and she just so happens to be the author of one of my very favorite blogs and a fellow member of the #SundaySupper and #BundtAMonth group.

Renee’s the sweetest person you’ll ever meet, and she’s always willing to lend a helping hand. Not only is Renee a wonderful person, but she’s a wonderful cook, baker, and gardener. I’m constantly stalking Renee’s site for new recipes. Some of my favorite recipes include her black cobbler cocktail (cobbler in liquid form? I’m in), pumpkin pecan cake (you know how I feel about pumpkin), and her family recipe for minestrone soup (I can see myself taking down the entire pot).

I had a hard time deciding on a recipe to feature. I kept going back and forth between her spinach salad with warm bacon dressing and her rocky road fudge. Hmm, bacon or chocolate? Decisions, decisions!

Chocolate won!

 

Renee made this fudge for our “Gifts from the Kitchen” themed #SundaySupper a few weeks ago, and I instantly fell in love with it the moment I saw those rich chocolate squares studded with fluffy marshmallows and salty peanuts. Yum!

I loved this recipe so much that I decided to make a few batches to give as Christmas gifts this year.

I purchased some white candy boxes from my local cake/candy store to package them in and wrapped the box in a red bow. They’re the perfect gift of friends, family, teachers, and co-workers.

I’m labeling the boxes “Renee’s Rocky Road Fudge.” I have a feeling there will be a line at my door for more fudge.

Want the recipe? Visit Renee here to get it.

You can also follow Renee on Facebook, Twitter, and Pinterest.

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