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Double Chocolate Peppermint Cookies

Posted on December 12, 2010 by amydeline

When I sat down to make my list of cookies to tackle this holiday cookie season, I started with a few of my standard favorites; Oatmeal Chocolate Chip, Sand Tarts, Chocolate Covered Spiders, Macaroons, and Nut Lace Cookies with Chocolate. Then, I started thinking outside of my standards. I knew I’d make the Pfeffernüsse for my dad and I’ve been itching to make Rainbow Cookies for a while. After exploring a few other options, I got the idea in my head to make a Double Chocolate Peppermint Cookie; sort of combining the flavors of a peppermint patty with the texture of a chewy chocolate chip cookie.

I go weak in the knees for chocolate, especially rich, dark chocolate. And these cookies are exactly that; rich and chocolatey, with crisp edges and a chewy center. I started with a basic Hershey’s chocolate cookie recipe and proceeded from there. I went heavy on the cocoa, threw in some semi-sweet chocolate chips, and substituted part of the vanilla for a hefty dose of peppermint extract. The resulting cookie exceeded my expectations. I’ve definitely found a new yearly regular for my cookie collection.

Double Chocolate Peppermint Cookies

Adapted from Hershey’s

Ingredients

  • 2 cups Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 sticks Butter, softened
  • 1 cup White Sugar
  • 3/4 cup Light Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Peppermint Extract
  • 1 (12-ounce) package Semi-Sweet Chocolate Chips

Directions

Preheat oven to 375 degrees. Stir together the flour, cocoa, baking soda, and salt. Set aside. In a separate bowl, beat together the butter and sugars until creamy. Add the eggs and extracts. Beat for another minute or two, until well blended. Gradually blend in the flour mixture. Stir in the chocolate chips. Roll the dough into small balls (about 1″ diameter) and place about 1 1/2″ apart on a baking sheet. Bake for 9-10 minutes. Cool for a couple minutes on the baking sheet before moving the cookies to a cooling rack to cool completely.

Makes about 5 dozen cookies


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Gideon’s Peanut Butter Fudge

Posted on December 11, 2010 by amydeline

When I was younger, my family had an Irish Wolfhound as a pet. For those of you who are unfamiliar with the Irish Wolfhound breed, they are, on average, the tallest breed of dog. They are the size of small pony, with the most gentle, protective, and obedient personalities. Our Irish Wolfhound’s name was Gideon, named for the angel, Gideon, in the 1985 movie, One Magic Christmas. Sadly, as with many large dog breeds, their lifespan is not long and we lost him long before anyone was ready. It was an honor to have Gideon in our lives.

My siblings and I remember the day our family first met Gideon. He was a few months old at that point. The breeder, an older woman, had initially planned on keeping him, but quickly realized she didn’t have the stamina for another pony-sized puppy. As my parents and the breeder sat inside to discuss the purchase details, my siblings and I were send outside to play with the ‘puppy’. This ‘puppy’ was already the size of a full grown German Shepherd with all of the energy of an 8-week-old Labrador. He wanted nothing more than to romp around that yard and tackle me and my sisters. We shrieked and screamed and laughed.  And when the negotiations were complete, we took our new puppy home.

But this post isn’t really about Gideon. It’s about Gideon’s fudge. My mom has been making this fudge at Christmastime for as long as I can remember. Each year, she’d make a two-pound batch of the fudge, package it in a tin or plastic container, and place the fudge on a counter, along with the other annual Christmas goodies. Well, Gideon’s head was easily counter-height, a fact we too often forgot. You can imagine what happens next. My family arrived home one day to find Gideon, lying on the living room floor, moaning as his stomach furiously growled. It didn’t take long to find the empty container of peanut butter fudge. Thankfully, a call to the veterinary poison control center assured us that a dog his size would need to consume at least nine pounds of the chocolate-glazed peanut butter fudge to be in any real trouble. His bellyache eventually subsided and we all learned a valuable lesson about safe places to store food.

The origin of this recipe has long been forgotten, but to us, it will always be Gideon’s fudge. I’ve doubled the original recipe, since what are you going to do with an open can of undiluted evaporated milk anyway?? Otherwise, the recipe is the same as the fudge Gideon enjoyed years ago. It’s amazingly simple to put together and makes a great addition to any holiday treat collection. Store in an airtight container in a high place, safe from dogs, who will find the scent irresistible.

One more little note… I haven’t tried it yet, but I suspect this recipe would easily make a nice chocolate fudge by substituting chocolate chips for the peanut butter chips.

Gideon’s Peanut Butter Fudge

Ingredients

  • 3 1/3 cups Sugar
  • 1 1/3 cups Undiluted Evaporated Milk
  • 4 Tablespoons Butter
  • 1 teaspoon Salt
  • 4 cups Mini Marshmallows
  • 3 cups Peanut Butter Chips
  • 2 teaspoons Vanilla
  • 2 cups Chocolate Chips

Directions

Lightly butter two 8×8 inch baking dishes or one 13×9 baking dish. Combine sugar, milk, butter, and salt in pan over medium heat. Bring to a full boil. Cook 4-5 minutes, stirring constantly. Reduce heat to medium-low if the mixture bubbles up too vigorously. Remove from heat. Stir in the marshmallows, peanut butter chips, and vanilla until melted. Pour the fudge into the baking dish(es) and cool completely at room temperature. Slowly melt the chocolate chips in the microwave or over a double-boiler. Pour the melted chocolate over the fudge. Refrigerate until firm. Remove the fudge from the baking dish and cut into small squares. Store in an airtight container in a cool place.

Makes 4 pounds


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Choco-Cherry-Coconut Bars

Posted on December 10, 2010 by amydeline

We’re still working on building our Christmas cookie collection over here. Shamefully, I think I’m eating as many cookies as I’m saving for cookie platters. I have a sneaking suspicion that my weigh-in at my next prenatal appointment is going to be a shocker. Do you think I can blame it on the baby?? A wild holiday growth spurt, perhaps?

Though I may be taste-testing an excess of these holiday goodies, I’ve got to say they’re being thoroughly enjoyed. And if you’re going to indulge in holiday treats, these next cookies make it worth it! This recipe comes from my mom, whose recipe card notes that it originally came from a package of Durkee coconut. I’m not sure Durkee even makes coconut anymore, but my family has been making these delicious cookie bars for as long as I can remember. How can you go wrong with a mix of chocolate, cherries, and coconut? The best part is that these are cookie bars, which means you just press the dough into a baking dish, bake, and slice. No floured tables, no rolling, no cookie-cutting, no decorating. This is my kind of simple recipe!

I made a few tiny adjustments to the recipe, mostly related to the quantities of the fillings and the baking time. The original recipe also calls for chopped walnuts, which I omitted since one of my cookies recipients is allergic to nuts. If nut-allergies aren’t an issue in your home, go ahead and throw in about a half-cup of chopped walnuts! Finally, I like using a disposable aluminum baking dish for this recipe, since it gives you a little more flexibility in popping out the baked dough for slicing.

Choco-Cherry-Coconut Bars

Ingredients

  • 2 1/2 cups Flour
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoon Baking Powder
  • 2 sticks Butter, softened
  • 1 1/2 cups Sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • 3/4 cup Chocolate Chips
  • 3/4 cup Sweetened Flaked Coconut
  • 1/2 cup Marashino Cherries, chopped

Directions

Preheat oven to 375 degrees. Grease a 13×9 inch baking dish with vegetable shortening. In a bowl, combine the flour, salt, and baking powder. Set aside. In another bowl, beat together the butter and sugar until creamy. Add the egg and vanilla and beat for another minute or two, until well-blended. Gradually blend in the flour mixture. Stir in the chocolate chips, coconut, and cherries. Press the mixture into the prepared baking dish in an even layer. Bake for 30-35 minutes. Allow to cool completely in the baking dish. Then, carefully invert over a cutting board. Make 4 cuts lengthwise and 8 cuts across to form 32 cookie bars.

Makes 32 Cookie Bars


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Oatmeal Chocolate Chip Craisin Cookies

Posted on December 7, 2010 by amydeline

It’s cookie time!

We’re on our fourth consecutive day of non-stop snow around here. They call this Lake Effect Snow, since it results from our proximity to the Great Lakes. It seems to appear without warning and quickly covers the area with mounds of snow, which are practically taller than my children. But, large snowfalls are nothing new to the area, so for the most part, people just move on with their business. Personally, I prefer to hole up in the warmth of my home until the snow stops.

The timing of this particular snow event is perfect though. I had nothing more planned for the week besides baking Christmas cookies. And so, as the snow continues to fall outside, we’re staying warm in the kitchen and beginning this year’s Christmas cookie collection. The tree is lit, the house smells of pine, and we’re well stocked with cocoa and candy canes. It’s time to get our Christmas baking on.

We’re starting with a personal favorite; oatmeal chocolate chip. This is a small variation on a recipe I’ve shared before, which is a slight adaptation of the recipe you can find on the inside cover of a barrel of Quaker Oats. In my opinion, these are truly the best oatmeal cookies ever. They’re perfectly sweet and buttery, with crisp edges and a slightly chewy center. I almost always add chocolate chips and typically some chopped dried apricot when I make these cookies. With the holidays approaching, dried cranberries felt a bit more festive, so we’re swapping the apricots for craisins.

Stay tuned during the next two weeks for more cookie recipes!

Oatmeal Chocolate-Chip Craisin Cookies

Ingredients

  • 1 1/2 cups Flour
  • 1 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 sticks Salted Butter, softened
  • 1 cup Light Brown Sugar, firmly packed
  • 1/2 cup White Sugar
  • 2 Eggs
  • 1 1/2 tsp Vanilla
  • 3 cups Quaker Oats
  • 1 cup Semi-sweet Chocolate Chips
  • 3/4 cup Dried Cranberries

Directions

Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, cinnamon, and salt. Set aside. In another large bowl, beat the butter and sugar together until creamy. Add the vanilla and eggs to the butter mixture. Blend until well combined. Gradually add the flour mixture to the bowl and blend. Stir in the oats, chocolate chips, and apricots. Form into small balls, about 1 inch diameter, and place on an ungreased cookie sheet. Bake for about 14-15 minutes, until the edges begin to brown and the center appears cooked. Allow to cool on the baking sheet for a minute before transferring to a cooling rack.

Makes about 3 1/2 dozen*

*It’s actually more like 4 dozen, if you count the taste-testing cookies, that is… I’m firmly committed to quality control, you know.


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Chocolate Pecan Pie and a Few Other Tasty Thanksgiving Ideas

Posted on November 13, 2010 by amydeline

Nine times out of ten, if you set me before a dessert buffet, I’m going to pick the chocolate option. I can’t help it. No matter how delicious the other options appear, chocolate almost always wins. It’s how my brain is wired, I guess. So, on Thanksgiving, when the table is abound with tempting dessert options of every kind imaginable, it’s a tough call for me. On any other day, I’d have a slice of each. But, on Thanksgiving, my stomach has usually reached full capacity by this point. Do I bypass those beautiful, seasonal pies to get a bit of my dearest chocolate? There was a day when I needed to make that tough decision, but not any more. Now, I have my seasonal pie and my chocolate too.

A few years ago, I discovered the magic of Chocolate Pecan Pie. It was an Emeril Lagasse recipe which originally won my heart. Such an ingenious idea; rich pecan pie coupled with bits of semi-sweet chocolate, melted and married to the pecans in pure Thanksgiving harmony. I’ve haven’t made a plain pecan pie since. Here’s my little twist on a chocolicious pecan pie.

Chocolate Pecan Pie

Ingredients

  • 1 9″ Pie Shell (frozen or homemade)
  • 1 cup Chocolate Chips
  • 1 1/2 cup Pecan Halves (slightly broken)
  • 3/4 cup Light Corn Syrup
  • 1/2 cup Light Brown Sugar
  • 1/4 cup White Sugar
  • 2 teaspoon Vanilla
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 3 Eggs, lightly beaten

Directions

Preheat oven to 350 degrees. Place the pie shell onto a foil lined baking sheet, to prevent oven spill-over. Scatter the chocolate chips on the bottom of the pie shell. Scatter the pecan pieces over the chocolate. In a mixing bowl, whisk together the remaining ingredients until well blended. Pour the mixture over the pecans and chocolate. Bake for about 55 minutes, until set. Cool before serving.

And now, a few other delicious dessert ideas for your Thanksgiving table…

Fresh Pumpkin Coconut Pie

Caramel Apple Cake

Chocolate Peanut Butter Cream Pie

Peanut Butter Cup Cheesecake Pie

Apple Walnut Crisp

Black Bottom Banana Cream Pie


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World’s Simplest Homemade Fudgey Brownies

Posted on November 5, 2010 by amydeline

Without question, the worst part of baking is the mess. I love to bake, but I can’t stand the mound of dirty mixing bowls, measuring cups, spatulas, pans, and measuring spoons that it results in. For me, simple recipes which utilize minimal ingredients and one-bowl preparation are always attractive. Don’t get me wrong. Quality and taste will always be my top priorities, but there’s nothing wrong with trying to achieve those ideals in the simplest way possible.

Last week, I got the idea in my head to make brownies. When it comes to brownies, I like them dense, chewy and super fudgey. After reviewing the ingredients in several fudgey brownie recipes, it occurred to me that I could probably make the world’s simplest fudgey brownie recipe; so simple that you’ll probably never need to read this recipe again; so simple that using a boxed brownie mix will start to seem like hard work. So, last week, I tested my idea. And, it worked. It worked perfectly. Gooey, fudgey brownies that were easier than a piece of cake to make.

Here’s the deal… 1 stick Butter + 1 cup Chocolate Chips + 1 cup Sugar + 1 cup Flour + 2 Eggs, mixed in 1 Saucepan and baked in 1 Baking Dish = 1 Delicious Batch of Brownies. Five ingredients total; one of each, except the eggs. You’ve got to use two eggs. It’s simple. It’s memorizable. It’s totally chocolicious.

Once you’ve got the basics down, you’ve got a few options. You can add a little salt (up to 1 teaspoon), if you’re like me and like that touch of salty flavor to your baked goods. A tablespoon of unsweetened cocoa powder will deepen the chocolate flavor; another plus in my book. Then, throw in whatever little add-ins you like; chocolate chips, nuts, shredded coconut, candied citrus peel, etc. Go wild. This time, I threw in some chopped up pieces of leftover Halloween candy! And next time, I’m thinking about making Monkey Brownies with peanuts and bits of fresh banana!

Fudgey Brownies

Ingredients

  • 1 stick of Butter
  • 1 cup Chocolate Chips
  • 1 cup Sugar
  • 1 cup Flour
  • 2 Eggs
  • 1 Tbsp Unsweetened Cocoa Powder (optional, for a darker chocolate flavor)
  • Up to 1 tsp Salt (optional)
  • Optional Add-ins (Nuts, Coconuts, Candy, Candied Citrus Peel)

Directions

Preheat oven to 350 degrees. Spray an 8×8 baking dish with cooking spray. In a saucepan over medium-low heat, melt the chocolate chips and butter until smooth, stirring constantly. Turn off the heat. Add in the salt and cocoa powder, if desired. Stir in the sugar until dissolved. Stir in the flour. Add the eggs and stir until well blended. If desired, stir in extra add-ins. Bake for about 35 minutes. Cool before cutting.

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Dark Chocolate Orange Cake with Cannoli Filling

Posted on October 28, 2010 by amydeline

Early each morning, sometime before the sun rises, our three year old crawls out of his bed and taps his tiny bare feet along the hardwood floors as he finds his way into our bedroom. He climbs into bed between me and my husband, snuggles up under the heavy down comforter, and quietly falls back to sleep. This has been his routine for most of his perfect little life.

As such, on the day of my birthday, he made his way to his space in the bed and snuggled up with his head nuzzled into my back. With his tiny hand, he touched my cheek for just a moment. And then he whispered, Mommy? Is today the day of your birthday? I replied affirmatively. He continued, Mommy? What sweetie? Happy Birthday Mommy. Thank you baby. Go to sleep now. Mommy? What is it buddy? I’m going to make you delicious treats for your birthday. I can’t wait, sweetie. Now, go to sleep.

Then we went back to sleep, at least until my other little guy came charging into the room. He doesn’t tap across the floor; he charges. And he doesn’t snuggle up and go back to sleep; he pounces, giggles, and makes animal noises. But, by this time, the sun had risen and it was time for our day of delicious treats to begin.

If you ask my kids, no birthday of delicious treats is complete without cake. And I have absolutely no problem with baking myself a cake on my birthday. The best part is being able to custom design the cake of your birthday dreams! And on my special day, I decided to make a moist dark chocolate cake, accented with fresh orange zest, filled with chocolate-chip cannoli cream, and smothered with chocolate ganache. Doesn’t that sound dreamy?

I went back to my favorite chocolate cake recipe, which you’ve seen here before. It’s truly fantastic; moist, rich, and delicious. With a few little modifications, I incorporated a hint of orange flavor. The orange in the cake is intended to complement the sweet, delicious candied orange peel I’ll be mixing into the cannoli filling. You can skip the orange completely, in the cake and filling, but it really does add an interesting depth of flavor.

Candied Orange Peel is a cinch to make and stores well at room temperature, in the fridge or freezer. So, make a big batch and save the extras for throwing in brownies, cookies, and breads or simply dipping in dark chocolate for a decadent treat.

Dark Chocolate Orange Cake

(Adapted from Hershey’s Deep Dark Chocolate Cake recipe)

Ingredients

  • 2 cups Sugar
  • 1-3/4 cups All-purpose Flour
  • 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons Baking Powder
  • 1-1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • Zest of 1 Orange
  • Juice of 1 Orange (about 1/4 cup)*
  • Boiling Water (about 3/4)*

*The combined total of juice and water should be 1 cup.

Directions

Preheat oven to 350 degrees. Lightly grease and flour two round cake pans.

In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Beat for a couple minutes until well combined. Stir in the orange zest. Add the boiling water, orange juice and stir. The batter will be thinner than you might expect. Pour the batter into the prepared pans. Bake for about 35 minutes, until a toothpick inserted comes out clean. Cool completely before filling and frosting.

Cannoli Filling

Ingredients

  • 1 15 ounce container Whole Milk Ricotta Cheese, strained*
  • 3/4 cup Confectioners Sugar
  • Dash of Cinnamon
  • 1/3 cup Mini Chocolate Chips
  • 2-3 Tbsp Candied Orange Peel, finely diced

* If the ricotta cheese seems even a bit runny, strain it by placing it over a piece of cheesecloth, in a colander set over a bowl, for a few hours in the fridge to remove the excess liquid. This will ensure a thick cannoli filling.

Directions

Beat together the ricotta and sugar until smooth. Stir in the cinnamon, chocolate chips and candied orange peel.

Chocolate Ganache

Ingredients

  • 6 ounces Semisweet Chocolate
  • 1/2 cup Heavy Cream

Directions

Give the chocolate a coarse chop. Place the chocolate pieces in a bowl. Heat the cream, just to a boil. Pour the hot cream over the chocolate and stir until smooth.

 

Candied Orange Peel

Ingredients

  • 4 Navel Oranges
  • 3 cups Sugar
  • 1 cup Water
  • 1/2 cup Sugar for rolling (optional)

Directions

Clean the oranges. Cut off the tops and bottoms of the oranges. Use a knife to remove the orange peel and pith in large chunks. Set the oranges aside for another use. Slice the orange peel into thin strips.

Bring a pot of water to a boil. Add the orange peel and boil for about 2 minutes. Drain and rinse with cold water.

Bring a fresh pot of water to a boil. Add the orange peel again. Cook for another 2 minutes. Drain and rinse with cold water.

Combine the 3 cups Sugar with 1 cup Water in a saucepan. Stir to combine. Bring to a simmer. Add the orange peel. Simmer for 15-20 minutes, until the peels are tender and slightly translucent. Strain. *If desired, you can keep the orange accented syrup for another use.

When the orange peel is cool enough to handle, take a few pieces at a time and roll in sugar to coat. Then, arrange the orange peel onto a drying rack to dry for one to two hours. *If desired, you can skip the sugar-rolling step and simply arrange the peel on the drying rack.

The same procedure can be applied to lemon and lime peel. Dried candied orange peel can be store in an air-tight container at room temperature, refrigerated or frozen.

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Pumpkin Chocolate Chunk Bread

Posted on October 22, 2010 by amydeline

The kids and I cook together quite a bit. In fact, I can’t enter the kitchen these days without my three year old on my toes, shouting, I want to help! I want to help! As you may imagine, the more we cook together, the more smoothly our cooking adventures tend to go. The boys understand the lay of the land in the kitchen. Mostly. Wildly running their hands through a floured table is still irresistible to them. But, for the most part, our cooking moves along smoothly. They mix, they measure, they stir, they smell, they taste. We move along like a well-oiled kitchen brigade. Until I handed my three year old a ramekin of eggs, mistakenly assuming that he’d pour them into the mixing bowl, as he’d poured in the oil and water. Rather, he inserted his hands into the dish of raw eggs and attempted to pick one up. I’ve never seen such an adorably puzzled reaction. I guess we’ve still got a few things to work on.

This recipe is a little unplanned extra for the week. I ended up with a bunch of leftover pumpkin puree, which would have been a pity to waste. So, I stuck it in the fridge while I waited for pumpkin inspiration. Then, after passing a loaf of pumpkin bread in the grocery store, it occurred to me that I could use my leftover pumpkin in exactly the same way I use my leftover, over-ripe bananas! I went straight to my favorite banana bread recipe and made a few tiny adjustments; a little extra sugar to account for pumpkin not being as naturally sweet as bananas, a little extra cinnamon and a touch of nutmeg. Adding chocolate was a no-brainer for me. The resulting bread is sweet, delicious, and seasonly perfect.

We’ll be making this recipe again next week, in muffin form, for my little guy’s nursery school Halloween party! To make as muffins, follow the same recipe, but reduce the cooking time to about 30 minutes.

Pumpkin Chocolate Chunk Bread

Adapted from my recipe for Banana Bread

Ingredients

  • 1 3/4 cups Flour
  • 1 1/3 cup Sugar
  • 3/4 tsp Baking Soda
  • 3/4 tsp Salt
  • 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1 tsp Vanilla
  • 1/8 tsp Nutmeg
  • 2 Eggs
  • 1/3 cup Water
  • 1/2 cup Vegetable Oil
  • 1 cup Pumpkin Puree
  • 3/4 cup Chocolate Chips or Chocolate Chunks

Directions

Preheat oven to 350 degrees. Prepare a loaf pan by greasing and lightly flouring the bottom and sides. Combine all ingredients in a bowl. Pour the batter into the prepared pan. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted comes out clean.

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Post-Party Relief and a Caramel Apple Cake

Posted on September 26, 2010 by amydeline

Ahhhhhhhhh… Deep breath of relaxation. The birthday party for the little man was a grand success. I love throwing parties, but it’s always a great relief on the morning after. No long list of things to cook, corners to clean, or balloons to inflate. Just a house which looks like a herd of elephants charged through during the night and me on my computer, looking through pictures from the party and eating leftover caramel apple cake.

Mmmm… Caramel Apple Cake.

We’ll get to that cake in a minute. But first a few pics from the party.

The little man requested a dumptruck party. So, a dumptruck party he received.

There were construction themed plates with dumptruck designs, construction vehicles hanging in the windows, dumptrucks filled with potato chips, and hard hats, of course.

The sandwich and salad menu was a hit. Once the work of composing the sandwiches was complete, it was an easy meal to serve. The popular favorite turned out to be the Roast Beef, Cheddar, Apples, and Horseradish Sauce, which I served on cheese bread, lightly warmed in the oven.

For dessert, we enjoyed the Muddy Cups, which were my personal favorite. You may remember that I made the Muddy Cups as a solution to mangled, over-filled cupcakes. They turned out to be delicious. I’d purposely mangle cupcakes any day, in order to make more Muddy Cups.

We sang Happy Birthday, of course, and the little man blew out his birthday candle. It was sweet to watch the expression on his face as the room full of people sang to him. He was clearly confused and intrigued by the event.

Amongst other fantastic gifts, he received a dinosaur costume, which we all enjoyed.

Rrrrroar!

And did I mention this Caramel Apple Cake??

On the flight home from NYC a couple weeks ago, I picked up a copy of Food Network magazine and was greeted with the recipe for this cake. I instantly added it to my list of recipes to try.  Last weekend’s apple picking excursion provided me with the star ingredient. So, I whipped it up yesterday as an extra party treat.

The recipe starts with a homemade caramel, which is delicious and simple to make. The entire process sort of has a mad scientist feel to it. You start with a pot full of dry sugar, which magically melts in an amber syrup. Then you add the butter and cream. Do be careful and use a deep pot and a long spoon for mixing. It will bubble up a storm once you add the butter and cream. The vigorous bubbling which ensues the moment the butter and cream hit the syrup actually led my husband to question whether I was doing it right. Yes, dear. I’m doing it right. It’s a lot of fun to make. Just be careful and keep kids at a distance.

Part of the hot caramel is poured into a buttered pan. You need a deep pan for this recipe, at least 3 inches deep. I was able to find one in the baking section of my local craft store. After the caramel has cooled a bit, sliced apples are arranged in an overlapping round and a halved apple is placed in the center.

The batter is then prepared and poured over the apples. Chopped apples are placed on topped and the cake is baked for about an hour and twenty minutes.

To serve, the caramel is remelted by placing the cake pan in a dish of boiled water. The cake is inverted over a serving plate. Then, the reserved caramel is warmed and drizzled on top.

Overall, I really liked this recipe, though I agree with some of the reviews that 1 1/2 cups of caramel is more than necessary for drizzling over the top. No real complaints here though, since the extra caramel will be great over ice cream. As far as the cake batter goes, I’d rework this part of the recipe if I made it again. It was just a touch too dry and a tad bland for my tastes. I’d be inclined to sweeten it up a touch, add a bit more cinnamon, and decrease the flour for a moister, sweeter, spicier cake.

You can find the recipe for Caramel Apple Cake, along with a step by step slideshow, by clicking here.

Looking forward to a day of eating leftovers and relaxing in my messy house!

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Bloody Molten Lava Cakes

Posted on September 23, 2010 by amydeline

Is anyone else as excited about the Season 5 premiere of Dexter as I am?? I should be spending the day preparing for my little guy’s upcoming birthday party. Yet instead, I’m thinking of that lovable serial killer and dreaming up culinary ways to celebrate his return to TV. I found myself thinking…WWDE? What would Dexter eat?

Well, we know he’s a blood splatter analyst by profession. And I guess you could say that he’s got a thing for blood during his recreation time as well. But despite his penchant for blood, he’s got a sweet side. He’s a father, a brother, and a reliable coworker; an all-around swell guy, by outward appearances, at least. In truth, he’s hiding a horrifying secret.

Bloody, sweet, and secretive. I could only think of one thing which fits that bill. Bloody Molten Lava Cakes. Sweet white chocolate cakes, accented with rich cocoa and orange liquer and colored with a good dose of bloody red. Serve the individual cakes hot out of the oven with fresh orange supremes. As you cut into the tender cake, you’ll discover the secret which lies within; a bloody red, hot molten center.

These little cakes would be a great treat for a Dexter viewing party or even for a Halloween gathering. And aside from being a cute, kitchy TV-themed treat, they’re actually a really delicious dessert. I started with a traditional recipe for Molten Lava Cakes and adjusted from there to achieve a rich, red color and a white chocolate-orange flavor. The batter comes together in a pinch and they only take 14 minutes to bake!

White Chocolate Molten Lava Cakes

Ingredients

  • 3/4 cup White Chocolate Chips
  • 7 Tbsp Butter
  • 1/3 cup Flour
  • 3/4 cup Confectioner’s Sugar
  • 1 Tbsp Unsweetened Cocoa Powder*
  • 2 Eggs
  • 2 Egg Yolks
  • 1 Tbsp Orange Liquer
  • 1 Orange, supremed**
  • Red Gel Food Coloring***
  • Confectioner’s Sugar, for garnish
  • Butter or Vegetable Shortening, for greasing ramekins

* For an even redder result, you can skip the cocoa powder

** To see my photo guide on How to Supreme an Orange, click here.

***If your supermarket doesn’t carry gel food coloring, check the baking section of your local craft store.

Directions

Preheat oven to 425 degrees. Grease four ramekins with butter or vegetable shortening. Melt the white chocolate chips and butter over a double boiler or in the microwave, stirring until smooth. Add the flour, sugar, and cocoa. Stir to combine. Add the eggs, egg yolks, and liquer. Stir until smooth. Add several drops of red gel food coloring and stir. Equally divide the batter amongst the four ramekins. Place the ramekins on a baking sheet and bake on the middle oven rack for 14 minutes. Remove from the oven and allow to cool for a minute or two. Run a knife around the edges of the cake to loosen. Then, invert the cakes over a serving plate. Sprinkle with confectioner’s sugar and garnish with orange supremes. Serve immediately.

Serves 4


Season 5 of Dexter premieres this Sunday, September 26, 2010 at 9:00 on Showtime. Don’t miss it!

We'll start cooking for his birthday party tomorrow.

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