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Friday, January 27, 2012

Chocolate Fudge Cookie Stuffed Cupcakes With Chocolate & Vanilla Butter Cream

I recently celebrated my 18th birthday and decided to create an extra special cupcake just for my special day. I combined some of my favorite flavors and managed to stuff it all into one cute little cupcake! I knew from the moment I took the cupcakes out of the oven that everything was going to be delicious... and I was right! Stuffed with the most decadent cookie, these chocolate cupcakes satisfy everyone's sweet tooth. I hope you all enjoy them as much I did. And always remember: "Life's short, eat a cupcake!"

Chocolate Fudge Cupcakes:
1 box chocolate cake mix of your choice.

Prepare as directed; bake according to directions on box.

Cookie Dough Center:
1 1/2 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
1 egg
2 tsp. vanilla extract
1 cup miniature chocolate chips

Whisk together the flour, baking soda, and salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Vanilla Butter Cream Frosting:½ c. butter.
½ c. margarine.
3 c. confectioners’ sugar. (SIFTED!)
1 tbsp. vanilla.
¼ tsp. salt.
2 tbsp. milk.

Beat butter and margarine for a few minutes at medium speed. Add confectioners’ sugar and reduce mixer to low speed. Blend until sugar is incorporated. Increase to medium speed and add vanilla, salt, and milk. Beat for 3 minutes. Frost cupcakes and sprinkle with miniature chocolate chips.

Chocolate Butter Cream Frosting:
½ cup butter
½ cup margarine
3 1/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract
4 tablespoons milk

Cream butter and margarine for a few minutes on medium speed. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.



Wednesday, January 18, 2012

Quite Possibly One Of The Best Chocolate Chip Cookies... Ever!

Whenever I would search "the best chocolate chip cookie recipe" on the internet, this recipe kept popping up, so I figured my computer was trying to tell me something. It was the little things about this recipe, 2 cups PLUS 2 tbsp. flour, one egg PLUS one egg yolk, that had me believing that maybe everyone was right! Maybe this was the best chocolate chip cookie out there! So, of course, I had to try it and, either prove everyone wrong, or have the privilege of tasting one of the best cookies on the planet! Lucky for me, it was the second thought! I now understand what everyone has been talking about when they labeled these "the best". So, here it is... the recipe for the best chocolate chip cookie!

"The Best Chocolate Chip Cookie"

2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled until warm
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1/2 cups semisweet chocolate chips

1. Heat the oven to 325 degrees.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. With an electric mixer, beat the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Scoop dough out with cookie scoop and place the formed dough balls on parchment paper lined baking sheets, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, about 12 minutes. Cool the cookies on the sheets, and get ready to bite into one of the best cookies in the world! Enjoy!

Friday, January 6, 2012

Oatmeal Butter Cookies.

For the start of the new year, I felt that it was time for a new cookie. With some of my favorite flavors and ingredients in mind, I constructed an oatmeal butter dark chocolate chip cookie which came out quite tastey. They look like your classic oatmeal cookie, however, they did not flatten out when baked. Either way, they are pretty delicious, and not to mention, you won't feel as guilty indulging in one of these babies! Enjoy!

Oatmeal Butter Chocolate Chip Cookies
¼ cup I can’t Believe It’s Not Butter
¼ cup unsweetened applesauce
½ cup dark brown sugar
2 egg whites
1 ½ tsp. butter and nut extract
1 cup flour
1 ¼ cup ground oatmeal
1 tsp. baking soda
1 tsp. cinnamon
1 cup dark chocolate chips

Preheat oven to 350. In a mixing bowl, combine butter, applesauce, and brown sugar. Beat until well combined. Add egg whites and extract and beat until combined. Combine flour, ground oats, baking soda, and cinnamon and add to creamed mixture. Stir until combined. Stir in chocolate chips.

Drop by rounded tablespoonfuls onto a parchment paper lined baking sheet. Bake for 8 to 10 minutes.

Calories 117
Carbohydrates 19
Protein 2
Fat 4