Whoopie Pie Cupcakes

For this entry I’d like the pictures to do most of the talking!

I made these luscious birthday cupcakes for my close friend and calorie blasting spin instructor - Raphy!

..I know..GASP! I bring cupcakes and cookies to spin class quite often. And yes, almost every time another student in class tells me “how mean I am”..or “OMG that is sooo not nice of you!?..waaaw waaaw waaaw..My bad, thought I’d share my treats and love with others!? I mean isn’t this why we go to spin/the gym…for a state of well being, and to indulge and not feel bad about it?

Anywho..two of Raphy’s favorites, are whoopie pies and anything chocolate!

So fellow foodies..I give you..Whoopie Pie Cupcakes!

Cupcakes with a dollop of marshmallow frosting, topped with a cookie..YES PLEASE!

I know I have said a few times on here...that these cookies… or …these cupcakes are my favorite; but these are my #1 followed by my champagne cupcakes!!!

Ingredients:

For the cupcakes and cookie tops:

2 1/4 cups flour

1 1/4 cups granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

2 teaspoons cream of tartar (I didn’t have any) shh!

1 teaspoon salt

2/3 cup butter

2 large eggs

2 teaspoons vanilla extract

1 cup milk

For the filling:

1/2 cup unsalted butter at room temperature

1 1/2 cups marshmallow fluff

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Prepare two baking sheets: one muffin tin and one cookie tray. Line the muffin tin with cupcake liners, and the cookie tray with a sheet of parchment.

2. Sift together the flour, sugar, cocoa, baking soda, cream of tartar, and salt into a medium-sized mixing bowl. Set aside.-again I didn’t have this ingredient. So it is safe to leave out if you don’t either!

3. With an electric mixer, cream the butter, eggs, and vanilla together in a large mixing bowl until light and lemon-hued. Add the dry ingredients bit by bit, alternating with the milk until your batter is smooth.

4. Using either a cookie scoop or by heaping teaspoons, drop 12 rounds of cookie dough on the cookie sheet, leaving about an inch and a half around each mound of dough. Try to size them so that they are slightly smaller than the circumference of the cupcake cups you are using.

5. With the remaining cookie dough, fill the cupcake cups. This should be enough batter to fill each cupcake cup about 2/3 full.

6.  Bake until lightly browned around the edges (these are a lighter cocoa color than some whoopie pies so you will see light browning). For the cookie tops, this will be 8-10 minutes; for the cupcakes, this will be about 15-20 minutes (a toothpick inserted in the cake should come out clean). I baked both at the same time, simply taking out the tops sooner and leaving the cupcakes to bake a bit longer.

7. Let the cupcakes and cookie tops cool completely.

8. For the filling, just whip together the butter, marshmallow fluff and vanilla! Voila!

Chocolate Chip Muffins!

I recently attended a birthday party for one of Tyler’s nephew’s.

The cute little thing was turning 3, with a party including a moon bounce, a petting zoo, a build a bear stand, and a food truck!

I am not really sure what little kids are into these days, and with a birthday party like this I had no clue what to bring as a present.

I asked the mother, and she said that he really doesn’t need anything, but if I did bring something, it should be small.

I could have brought a toy truck perhaps, but I thought a greater gift would be the gift of breakfast!

Give the parents a break and bake muffins for the family to have for the week!

I decided to bake chocolate chip muffins, since they are sweet and simple, and what kid doesn’t like chocolate?

Ingredients:  

2 cups all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup buttermilk
3/4 cup sugar  
2 large eggs
1 tablespoon pure vanilla extract
2 cups semisweet chocolate chips  

Makes 12 muffins

Directions:

Preheat an oven to 350°F. Line a 12-cup muffin pan with paper liners.
In a bowl, whisk together the melted butter, buttermilk, eggs, and vanilla until smooth.

In another bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
Make a well in the center of the flour mixture, add the buttermilk mixture, and beat until smooth and well mixed, 1-2 minutes. Using a spatula, fold in the chocolate chips just until evenly distributed. Do not overmix. 
Spoon the batter into each muffin cup, filing it level with the rim.

Bake muffins until golden, dry, and springy to touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes

   

Shamrock Shake Cupcakes

My co-worker’s birthday was on the 15th, so in honor of his special day and St. Patrick’s Day, I decided to bake shamrock shake cupcakes.
Most bakers opt to bake Irish car bomb cupcakes during this holiday…but shamrock shake cupcakes were much more fitting for this individual and occasion.
 
Every St. Patrick’s day for the past 4 years he (my coworker) states that he intends to find a McDonald's during his lunch break, to buy the infamous shamrock shake…and every year…he does not!...An example of good work ethic? Or the decision to avoid LA lunch time traffic?
Either way, I thought it best to attempt to bring the shake to him on his birthday!..2 dozen of them to be exact!

I myself have never had a shamrock shake, but the office boys tell me the cupcakes were delicious and tasted just like the shake itself.
Also, in an effort to get rid of some of my Girl Scout cookies, I added crushed up thin mints to the frosting.

You will also notice that yes..I still need to work on my frosting skills...but regardless these are a minty delight!

Shamrock Shake Cupcakes
(Makes 2 dozen cupcakes)
1 1/2 cups self-rising flour (if you don't have any, you can make your own)
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1/2 teaspoon vanilla extract
2 teaspoons mint extract  
few drops of green food coloring

Preheat oven to 350 degrees. Combine flours in a large bowl.
In a stand mixer, cream butter and sugar, beat 3 minutes. Add eggs, one at a time, beating well after each addition.
Add flour in three parts, alternating with the milk/extracts in two.
Add food coloring until fully incorporated, but don't over mix- a drop or two will do for a light green color.
Pour into baking cups.
Bake 20-25 minutes.

For the frosting:
2 sticks unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 tsp mint extract
a few drops green food coloring

Cream butter, 4 cups sugar, milk, and mint. Add more sugar to reach desired consistency. Add food coloring until fully incorporated. 

 
 

 

 

The Infamous Banana Bread Recipe

I grew up on this infamous banana bread! Every time I make it, and devour it I am reminded of so many childhood memories.   My mothers recounting describes this breads reputation the best:

“This is Marge and Gen's favorite. I have seen-well I haven’t really seen it, because this phenomenon occurs while I am working…but I have seen the remnants after Gen and Margaret devour one of these breads in two days.  This is great to have on hand because it makes a quick and nutritious breakfast on the go. I used to keep it in the refrigerator to keep it fresh, but since it doesn’t last long enough to go stale, lately its just covered on the counter...” (You mean the crumbs are covered, Mom?) LOL!

Readers..I give you EXHIBIT A...the pictures I took for this entry...do you see any pictures of the bread sliced up? NO…because I did not have a third arm to hold a camera with. I was slicing with one hand…and stuffing my face with the other.

I gave a bit to my spin teacher...but honestly...I….ate the entire thing in 2 days..yet again!...Tyler maaaaybe had 3 slices! Yikes!  : )

Ingredients:

1/2 cup cooking oil

1 cup sugar

2 eggs

3 ripe bananas

2 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 tablespoons milk

1/2 tsp vanilla extract

1/2 cup chopped walnuts

Preheat oven to 350. Grease and flour a tube pan or loaf pan. My mother recommends using a tube pan…(as pictured) She states that it is easier for the middle to cook thoroughly. When she has made this in a loaf pan, it spills over the sides, and the edges get burned if you leave it in long enough to cook the middle. Therefore a tube pan solves that problem. (But seriously feel free to use any type of pan you have handy; just make sure to grease and flour!)

Beat oil and sugar together. Add eggs and bananas and beat well. Put dry ingredients in a bowl (flour, baking soda, baking powder, salt) and stir together. Add dry ingredients, milk and vanilla. Mix well and stir in nuts. Pour into pan. Bake in preheated oven for about 40 minutes to 1 hour. (Everyone’s oven is different!) Done when a tester comes out clean. Try to let it cool a little before attacking!!!!! HiYA!

Funfetti Whoopie Pies/ Adrian's favorite cookie!

Funfetti cake makes me feel like a kid again and cookie sandwiches are pure perfection! Two cookies, with frosting..all in one bite!? YES PLEASE!

One bite of these and you will be teleported back to the 1^st grade!

I made these for my co-worker Adrian. I have made cake batter cookies for the office quite a few times, and he swears these are his favorite cookies in the world! So I thought I’d make them even more epic, and turn them into whoopie pies for his birthday!

Warning it is very hard not to consume less than 4 at a time!

For the cookies:
1/4 cup butter, softened
1 package (8 ounces) cream cheese
1 egg
1/4 teaspoon vanilla
1 package funfetti or rainbow chip cake mix

For the filling: 
1 1/2 sticks of butter
1 teaspoon vanilla
2 to 4 cups confectioners' sugar,
depending on your desired consistency
add a few drops of red food coloring..who doesn’t love pink!?  

Preheat oven to 350°F.

Cream the butter and cream cheese. Blend in egg and vanilla. Add cake mix in two parts, mixing well (it will be a super thick batter—if it is too stiff, add a small quantity of heavy cream to the batter and mix well). Using a small cookie scoop, drop balls of cookie dough on an ungreased baking sheet. Leave about 2 inches between the cookies. (*If batter seems too thick, you can add a bit of water)

Bake for 8 to 12 minutes, or until lightly browned. Cool cookies for at least 15 minutes on the cookie sheet before transferring to a wire cooling rack; the cookies are very delicate when they first come out of the oven and they will break if you try to transfer them too soon.

Once completely cool, add a generous dollop of frosting to the bottom of half the cookies, and then sandwich the rest of the cookies on top to form something that vaguely resembles a whoopie pie, but tastes like something else entirely.

 

Adapted from Betty Crocker's Cooky Book.

  
  

Sour Cream Blueberry Bread

Hello all!

I cannot believe there is already only 8 days left in the month of February! yikes!

I actually baked this quick bread right when I got back in town from my holiday stay in Florida; and unfortunately haven’t had time to share this recipe with you until now!

I thought baking the boys breakfast for our first week back from holiday vacation would help us get settled and back into the swing of things at the office. My go to quick bread recipe is usually my mother’s infamous banana bread, which I will share with you one day; however as I stated in my previous entries, my mother gave me several cookbooks for Christmas so I was anxious to try a new recipe from one of them.

The first one that made my tummy feel warm and happy inside was this sour cream blueberry bread, by William Sonoma.

I baked the bread on a Sunday night, and once it had cooled I cut 2 slices for Tyler and me, in order to test it out and make sure it was edible for the office the next day.

Well it turns out this bread was quite edible! When I went into the kitchen of my office to take a few pictures of the bread, and cut myself a slice….it was all gone! All that remained were a few remnants of crumbs and foil I wrapped the bread in.

Although I was not able to have a slice for a snack during my Monday I was not upset! This disappearing act put a huge smile on my face!

I felt bad that Tyler didn’t get to have very much of it. Poor thing…he is so patient. He sits and watches me bake…and then watches me wrap the baked goods up to bring to work the next day! He rarely gets to over indulge in quite a few of my treats.

Since I had all the ingredients, I made this bread again the following evening.

I gave Tyler a large portion to bring to his work, and kept a small portion at home. This bread is so good you have to bake it twice! 

On a side note… never hesitate to bake a quick bread for yourself, if you are craving it. I am fortunate to have an office full of boys to share my treats with but if I did not I probably would hesitate to bake so much. I mean you may think, what will I do with all this bread? Should I force myself to eat it before it turns? Should I force myself to meet my neighbor and give them half? Well after visiting  my “LA mom”, Laura Harvell for a new years day celebration at her home, I quickly learned that these breads can be stored in the freezer for quite some time, and then taken out, defrosted, and taste exactly how it would if you just pulled the bread out of the oven!

Laura made my chocolate chip pumpkin bread early in the holiday season, but then went on a trip to visit her daughter, my bestie, Stephanie in NYC. She placed the bread in the freezer, for about 3 weeks, took it out the night before her new years day party, and it was ready to serve the next morning!

It was still so moist! I couldn’t believe it!

Ingredients:

2 medium-ripe bananas

2 cups unbleached all-purpose flour

3/4 cup sugar

1 1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 cup chopped pecans

2 eggs

1/2 cup sour cream

1 tsp. vanilla extract

8 Tbs. (1 stick) unsalted butter, melted, plus
  extra for greasing

1 heaping cup fresh or frozen blueberries

Directions:

Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan.
Mash the bananas well with a fork or coarsely puree them in a food processor. Measure out 1 cup and set aside.
In a bowl, stir together the flour, sugar, baking soda, salt, cinnamon and pecans. In another bowl, whisk together the eggs, sour cream, vanilla, butter and the 1 cup mashed banana pulp. Make a well in the flour mixture and pour in the banana mixture. Stir together just until combined. The batter should be slightly lumpy. Gently fold in the blueberries, taking care not to break them up. Pour the batter into the prepared pan.
Bake until the top of the bread is firm to the touch and a cake tester inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 30 minutes. Turn the loaf out onto the rack and let cool completely. Makes one 9-by-5-inch loaf.

Pink Velvet Cupcakes

Happy Valentines Day!

For this holiday I decided to bake pink velvet cupcakes for all the men in my life.

I originally was going to use my friend Sylvia’s recipe (def. check out her site here- amazing!)

But when I arrived home from the store I was missing white vinegar! If you have ever been or live in the LA area..you would know that attempting to trek to the nearest market at 6:30 in the evening is not the easiest of ventures. What would normally be a 10 min trip turns into a 45 min trip! –(No thank you!)

So I had to get creative and work with what I had. I found another pink velvet recipe from a taste of home. I don’t think this is your traditional pink/red velvet recipe..but hey, it is titled "pink velvet"...so that is what I went with! ; )

Earlier in the week I emailed Sylvia to see if the use of red food coloring (lightly added) could be used; rather than purchasing pink gel paste as required in her recipe.

She states that:  "originally I tried just going easy on the red food coloring and it didn't have the same bright pink effect.  The batter without the food coloring is somewhat of a muddy color so I think if you want a true pink color; it's safer to get the pink gel."

Whether you use Sylvia’s recipe or the recipe below, I recommend purchasing the pink gel as well. There is no way you can get such an electric shade of pink, by simply just using a few drops of red dye.

Since I have a lot of trouble with cream cheese frosting, I decided to stick with my favorite: Vanilla Buttercream! Unfortunately I over beat the butter and the frosting did not come out as stiff and thick-hence the pictures of the icing looking like a blob of marshmallow! I filled each cupcake with the buttercream as well!

Minus my lack of decorating skills the color is fun and the taste is a delight!

Enjoy!

 Ingredients:
makes apprx 24 cupcakes I doubled to make 48!
 1 cup butter, softened
1-1/4 cups sugar 
1/8 teaspoon pink paste food coloring 
 3 eggs 
1 teaspoon vanilla extract 
 2-1/2 cups all-purpose flour 
 1-1/2 teaspoons baking powder
 1/4 teaspoon baking soda 
 1/4 teaspoon salt 
 1 cup buttermilk  

In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk beating well after each addition. 

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.