Chocolate Chip Cookies- a winner recipe

Well, it's that time again.
Time for Christmas baking and cookie decorating and ice skating circles around Millennium Park. Just one more week of school and I can finally relax. And by "relax" I mean i can submerge myself in making James' Christmas present. I can spend an afternoon baking a chocolate mint cake for Sara. I can shop mindlessly around Downtown Chicago with my best friend, Sonja, while we goof off without the pressure of homework.
Christmas really is the best time of the year.
But before we finalize the transformation from fall to Christmas officially, I would like to share one more "Fall recipe". There's something about running home after school to a nice warm batch of freshly baked chocolate chip cookies. Unfortunately, that will never again happen for me. However, my mom gets to drive home from work only to find these cookies awaiting her.
So, here they are. Pretty much the best chocolate chip cookies ever. They are chocolate filled and extremely chewy- but not soft and cakey like store bought cookies tend to be. They are perfectly golden brown with a slight crisp to the edges. Of course, I couldn't expect anything less form a Hershey's Recipe.
So go on and make yourself one last batch of homemade chocolate chip cookies before the Christmas baking rush.



Chocolate Chip Cookies:
Ingredients:
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 cup Butter (softened slightly, so butter can bend without breaking but is not mushy)
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
2 cups semi-sweet or bitter-sweet chocolate chips (I used Ghirardelli semi-sweet)

Make the cookies!
Preheat over to 350 degrees F and butter two cookie sheets
1. In a medium sized mixing bowl, combine Flour, baking soda and salt
2. In a large mixing bowl cream butter and sugars together until light and fluffy (about 3 minutes)
3. Add the eggs, one at a time, beating well between each addition. Stir in vanilla extract.
4. Gradually add flour mixture to the large mixing bowl, beating it in continuously.
5. Stir in chocolate Chips.
6. Roll cookies into 1 1/2 - 2 inch diameter balls and place on cookie sheets about 2 inches apart.
7. Bake in preheated oven for 8-10 minutes. Take out and let cool for 10 minutes, then transfer to a cooling rack or your mouth.
Good luck with getting ready for the Holidays!

Math Inspired Red Velvet Cake

This weekend I had an impossibly difficult task placed in front of me. THe 36-hour problem. A nation-wide math problem where four people have 36-hours to solve a real world problem using math skills and hours of collected research.
As soon as I realized I would have to subject myself to nonstop math for 36 hours straight I did what any logical person would do in this situation- I made a cake.
A red velvet cake. This cake was gone within the first 15 hours of the 36-hour problem. Which means it must have been exceptionally delicious. Or maybe everyone just wanted to take breaks every hour and a half.
This cake was rich, smooth and velvety with a slight cocoa flavor that brought out the sweet cream cheese frosting. I'm not sure what more a person good ask for in a cake.
Except maybe the solutions to the 36-hour problem printed on the cake and a man hidden inside it.


** This year, the 36-hour problem was to observe data concerning violent crime rates for a city in addition to the factors that produce crime such as high school drop outs, unemployment, and repeated offenses of parole by criminals. By hour number 31, my group was too insane to function. Good thing we synthesized all of our brilliant ideas during the day, such as giving puppies to inmates in jail to care for before they are released on parole. Surprisingly, the Puppy Behind Bars foundation has been highly effective in the jails they've worked in such as Ohio, New York and Florida.

Now, think up an excuse to throw a fancy party, or a never ending math problem, and go create your very own red velvet cake!



Red Velvet Cake
adapted by Joy Of Baking

Ingredients:
2 1/2 cups all purpose flour
1/2 teaspoon salt
2 Table spoons cocoa powder
3/4 teaspoons baking powder
1/2 cup butter, softened at room temperature
1 1/2 cups granulated white sugar
2 eggs (large)
1 1/2 teaspoons vanilla extract
1 cup Buttermilk (I made my own by combining 1 tablespoon of lemon juice to 1 cup skim milk)
2 tablespoons red food coloring (i used one tablespoon red and one tablespoon pink. It turned out beautifully; a cake fit for a princess)
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Directions
1. Preheat your oven to 350 degrees F and grease two 9-inch diameter round cake pans
2. In a medium sized mixing bowl, whisk together flour, salt, cocoa powder and baking powder.
3. In a large mixing bowl, beat butter until creamy, then add sugar and cream until light and fluffy, about 5 minutes. Add both eggs, one at a time beating well for 30 seconds after each egg. Mix in vanilla extract.
4. Add the 2 tablespoons of food coloring to the one cup of buttermilk and stir until thoroughly combined.
5. Alternately add the flour mixture and buttermilk into the large bowl with the creamed butter, beating consistently the whole time. Begin and end with the flour mixture.
6. In a small bowl, combine the baking soda and vinegar, allow the mixture to fizz, then quickly fold it into the large bowl with the cake batter.
7. Evenly distribute the batter into both cake pans, smoothing out the top with a spatula when all the cake batter has been distributed.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the cake comes out clean. Do not over bake this cake! Remove cakes from oven and allow to cool completely before taking them out of the pans and putting them on plates.
9. Make frosting and Frost completely cooled cake. (See frosting recipe below)

Cream Cheese Frosting

Ingredients:
10 oz of Philadelphia cream cheese
1/4 cup of unsalted butter
2 cups of powdered sugar
1/4 cup of milk
1 teaspoon of vanilla extract

DIrections
1. Beat butter and cream cheese together until the two are soft and fluffy.
2. Slowly beat in the powdered sugar and milk, alternating between the two until all is stirred in and frosting consistency is smooth.
3. Stir in vanilla extract.
4. If your prefer a thicker consistency, mix in more powdered sugar, if you desire a thinner consistency, stir in more milk.
SPread your frosting evenly over your cake. YUM!

Apple Walnut Banana Muffins

These muffins... wow. Just wow. They have a strong resemblance to Marry Poppins- Practically Perfect in Every Way.
I whipped these muffins up early Sunday Morning before church. I brought these muffins to a small lunch gathering through my foreign exchange student's program. They were immediately descended upon by both kinds and adults. Thankfully there were three left over when we were ready to go. Using the excuse of needing to photograph the muffins for my blog, I eagerly brought the remains home with me in a doggy bag.
Okay, so maybe I just wanted the left overs. That's how good these were.
They perfectly represent fall with favors of apple and crunchy walnut and get me anticipated for next weeks haunted house!



Apple Walnut Muffins
adapted from: Mouthful of Temptation

Ingredients:
3 ripe bananas, smashed
1/3 cup plus a tablespoon of melted butter
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
1 1/2 cups flour
2 teaspoons ground cinnamon
pinch of nutmeg
2 small apples
1 cup chopped walnuts

Directions


Preheat oven to 350 degrees F

1. In a large mixing bowl, smash bananas and mix with butter. Add the sugars, eggs and vanilla. Mix with a whisk until everything is fully incorporated.
2. Mix in the baking soda, flour, and spices.
3. Peel the apples and cut into tiny squares. Fold in the apples and the walnuts.
4. Line a muffin pan with baking cups. Fill the cups completely full with batter, but don't overflow them.
5. Put in oven and bake for around 25 minutes, until a toothpick is inserted into the middle of the cupcakes and comes out clean.
6. Let cool for 20 minutes, one batch makes around 13 cupcakes.


yum!

Bright-astic Sugar Cookies!

Summer is officially over. Although everyone around me is moaning and groaning about this abrupt end to warm weather and carefree attitudes, I am secretly relishing this changing of the seasons. Sipping pumpkin spice lattes before church, wondering around in the crsip weather. Unfortunately, my brain automatically jumps from summer to Christmas.
Honestly though, can you blame me? There's so much excitement around the holidays, I can't wait to get started.
James and I already went iceskating once this season, an experience that confirmed my worst fears- James had no Christmas adventure. He clung to the wall of the ice rink, terrified of falling on the ice. A ten year old was blazing passed him. Multiple times. I decided we would just have to go back the next Saturday. And the one after that. By the end of this winter, James will be skating circles around that ten year old.
To help boost his morale a little, I decided to bake him... sugar cookies! The perfect festive treat!



These were extremely fun to decorate! And watch my foreign exchange student pop them in her mouth one by one.
Although sugar cookies are a bit time consuming, if you feel like have a chill weekend, or your kids friends over (or your own!) for a cookie decorating party, this is the recipe to use!

Lemon Sugar Cookies:
recipe based off of: Joy of Baking



Ingredients
3 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 Cup butter
1 1/4 cups sugar
2 eggs
1 teaspoon Vanilla Extract
3/4 teaspoons lemon extract
1/2 teaspoon Almond extract

Making the cookies!
1. In a medium sized mixing bowl, whisk together flour, salt and baking soda.
2. In a large whisking bowl, cream butter and sugar together until light and fluffy. Next, beat in eggs, one at a time. Add the extracts.
3. Slowly mix in the flour until wel incoorporated.
4. Wrap dough into two seperate balls and put in the refridgerator for 2-3 hours.
5. After dough has firmed, preheat oven to 350 degrees F.
5. Roll out dough to about four mm thick circles and use cookie cutters to create shapes.
6. Place cut out dough onto a greased cookie sheet at least two inches apart.
7. Bake for 8-10 minutes. Cookies will still be very soft directly coming out of the oven. Repeat until all of the cookie dough has been used and baked.
8. Ice cookies with any kind of icing desired. I used lemon and powdered sugar mixed with food coloring.
9. Decorate your cookies as intracately or plainly as you want! That's the most amazing part of sugar cookies! Enjoy =)

Lazy Day Chocolate Cupcakes

Sometimes I go all out. Sometimes I dress my desserts up with piped frosting, flower decorations and fancy designs. Then sometimes, I just want a cupcake. The more simple, the better, and the faster I'm able to consume.
My friend sonja came over after her swim practice. By then I was:
A) exhausted from my two hour workout. Yes, an hour of intermediate pilates followed the very next minute by an hour of "cardio conditioning" class. I'm pretty sure the Evanston Athletic Club (EAC) should make someone sign a waver before entering such a class. It should come with a warning label on the door, then another one on the weights: Do not attempt if you have a strong desire to have function of your muscles in the next 48 hours.
B) Craving Chocolate (but really, when is that not the case?) and
C) Getting ready to leave for Cleveland the following morning.
So, what could be more easy, more delicious, and more decadent for us to bake than our favorite cake in CUPCAKE FORM?
It was genius! We could give it away to friends and family since I was leaving, and also eat one for ourselves whilst having a quiet, lazy, tuesday afternoon.
Now, Sonja is also getting ready to add another family member to her household. In approximately four months, their new puppy will be born. After we got nice and hyper on chocolate and sugar, we started spitting out silly dog names faster than Chuck Bass downs his drinks. Somewhere in the midst of giggling, we managed to think of some fun and perfect names. Here were some of our favorites:
-Nala
-Cleopatra
-Athena
- Artemis
- Biscuit
So, if anyone's out there reading me, your input would be greatly appreciated!
Now, on to the cupcakes:



Look how gorgeous they look next to the vase of flowers James gave me (I knew I kept him around for a reason).
Obviously romance and chocolate cupcakes go hand-in-hand; in fact, they practically arranged themselves into a heart!

Chocolate Chocolate Cupcakes:
Ingredients
2 Cups sugar
1 3/4 cups all purpose flower
1 cup Dutch-processed Cocoa powder
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
1 teaspoon chocolate extract
1 cup boiling water

Directions
Preheat oven to 350 degrees and line a 24 cupcake- cupcake tin with cupcake liners.
1. Stir together flour, coca, baking powder, baking soda and salt in a large bowl.
2. Add eggs and whisk well.
3. Add milk and oil and extracts and whisk for 2 minutes.
4. Bake for 30-35 minutes until an inserted toothpick comes out clean. Cool for 10 minutes and then take the cupcakes (in the liners-duh) out of the tin to cool COMPLETELY before frosting!
5. Frost the cupcakes! with decadent chocolate frosting and fluffy, sweet vanilla cream cheese frosting (recipes below).

Chocolate frosting recipe
ingredients:
5 tablespoons butter
1/3 + 2 tablespoons Cocoa powder
1/2 cup powdered sugar
1/8 + 2 table spoons milk
1 teaspoon vanilla extract
1. Melt butter in microwave-safe bowl. Stir in cocoa powder until fully incorporated.
2. Alternately add powdered sugar and milk beginning and ending with the milk until you have desired frosting consistency.
3. Stir in vanilla extract and VOILA! You have melt-in-your-mouth chocolate frosting.
If frosting is not your desired consistency:
Add milk if you wish to achieve a thinner glaze-like frosting
Add powdered sugar if you like thicker, fluffy frosting

Vanilla Frosting Recipe



ingredients:
4 oz cream cheese
4 Tablespoons salted butter
1 1/2 cups powdered sugar
2 teaspoons vanilla
1/8 teaspoon almond extract
splash of milk
1. Cream together cream cheese and butter.
2. Add powdered sugar slowly, mixing on medium speed the whole time
3. Stir in the extracts and splash of milk. YUM!

You can frost these cupcakes as fancy as you want, or simply slather on the frosting for immediate consumption and treats for the boyfriends! They're beautiful and to-die-for-delicious either way!

Lemon Blueberry Pound Cake

I have discovered something very important about myself this summer. I have an "addictive personality". That is to say, I get addicted to every thing I love and all of the sudden, I can't get enough of it. This discovery probably deems it necessary to lock me in a virtuous room with nothing but a bible and carrot sticks for the rest of my life. BUT I found a loophole.
Participating in the Appalachian Service Project for a week every year always helps clean my conscience.
In fact, by the time I returned, all my sins of Spain were forgotten and I was ready to take on a new addiction.
Read: Lemon Blueberry Pound cake. A moist, delicious lemon-flavored cake with a heaping cup (or two!) of blueberries mixed in the batter. All topped with a lemony cream cheese frosting-glaze. Probably the guiltiest addiction I've developed, if only because I singlehandedly ate half the cake. Okay, so it's definitely not the only new addiction I've acquired, or my favorite, but it certainly is the most dangerous.
If you have the same dangerous personality type as me, you'll bring this beautiful bundt to a family barbecue or a picnic on the beach. Or you could just shamelessly embrace your addictions and dig in with a friend and a fork (I chose this one!).
As long as your addictions don't surpass those of Tiger Woods', who had to get carted off to "keep it in your pants" camp, you can still keep it classy.
So please go make this cake. You'll thank me later. Read: As soon as you get a lick of that frosting.



Lemon Blueberry Pound Cake

Ingredients:
For Cake:
1 1/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) of butter
1/2 cup packed light brown sugar
1/2 plus 1 Tablespoon granulated sugar
2 Large Eggs
1 teaspoon Vanilla Extract
1/2 Teaspoon Lemon Extract
3/4 Teaspoon almond extract
1/2 cup plain yogurt (I used nonfat, but some people prefer full fat)
2 cups blueberries
For blueberries: 1 tablespoon flour, 1/4 teaspoon almond extract
1 cup of lemon juice (or juice form about 2 lemons)

For Lemon Cream Cheese Glaze:
3 ounces of softened cream cheese (no skimping on the fat)
1 Tablespoon Butter, softened as well
2 cups confectionary sugar
1 teaspoon Vanilla Extract
1/2 teaspoon almond extract
1/8-1/4 Cup lemon juice (add more until glaze reaches desired consistency, I eyeballed this)

Make the cake

1. Grease one medium sized bundt pan. Make sure to get the grease all up in the ridges. Preheat the oven to 350 F.
2. In a medium-sized bowl, mix together 1 1/4 cups flour and the baking powder and salt.

3. In a large mixing bowl, cream butter and both sugars on high speed until light and fluffy, scraping down the sides of the bowl every so often.

4.Add the eggs, one at a time, beating 30 seconds after each addition.
5. Beat in the extracts and lemon juice. Reduce to medium speed and add the flour mixture alternatively with the yogurt, starting and ending with the flour. Beat until everything is completely incorporated.
6. In a small bowl, toss the blueberries with a tablespoon of flour and the almond extract. Gently fold the blueberries in the batter, making sure they are evenly distributed throughout.

7. Pour batter into prepared bundt pan. Bake at 350 degrees for 40 to 60 minutes, or until an inserted toothpick comes out completely clean. keep your eyes on the cake, not the time!!! Cool in pan for 20 minutes or so before dumping the cake onto a plate.
8. Pour frosting evenly over your beautiful cake.

Frosting:
1. Beat together the cream cheese and butter.
2. Slowly beat in the powdered sugar and lemon juice, alternating between the two until frosting reaches desired consistency.
3. Stir in the extracts.
4. Pour over your cake!!!

New York Cheesecake

I´ve never been much of a sports perosn. Sure, I enjoy going to live games now and then but watching a football game on tv like it´s the latest vampire diaries episode? No thank you. Until now. I think I´m a convert. Watching every move the soccer players of Spain makes on TV as they kick their way to victory is as addicting to me as... cheesecake.
The games are just the begining of excitement. After, the streets are bursting with a sea of red and yellow and the car horns can be heard until 1 in the morning. The whole city of Salamanca- heck probably the whole ocuntry of spain- is out partying after another victory in the world cup. And now. The final match! If Spain brings home the world cup this year (I´m pretty sure part of this obsession for me stems from the fact it has the same name as the Quiditch world championships in Harry Potter) I doubt one person in Spain will get a second of sleep.
Partying is completely acceptable when there´s something to celebrate. Staying out all night is a given. If you happen to do something completely stupid? At least you won´t remember it in the morning. Just kidding. Kind of.
Obviously I had to bake something with all my excitement. And since cheesecake is the perfect dessert and Spain has the perfect soccer team... well, it´s obvious where I´m going with this.
Plus, in Salamanca, the cheesecakes are drastically different than the American classic dessert. I figured I´d give my Spanish family a taste of America. Now and after the championships.


cheesecake heaven? I think yes.


Anddd last one for luck. GO ESPAÑA!

Classic and Delicious New York Cheesecake
adapted from: Joy of Baking

Ingredients:
Crust
2 cups of vanilla cookie crubs (grahm crackers work as well)
1/8 cup sugar (1/4 cup if using grahms cracker crumbs)
1/4 cup Butter
1 egg white
Filling
32 Ounces of cream Cheese (1 KG!!!)
1 Cup Granulated White Sugar
4 Tablespoons All Purpose Flour
4 large eggs and 1 large egg yolk
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract (or 1 Tbs. lemon zest)
1 teaspoon almond extract
Garnish
Pretty much anything you crave at that particular moment.
I used:
1 Jar of apricot jam
caramel is also delicious as is white chocolate or dark chocolate ganache
the possibilities are endless!

Directions:
1. preheat oven to 350 degrees F (177 C) and butter a 9-inch Springform Pan or pie dish.
2. In a food processor, crush cookies/ grahm crackers into fine crumbs then dump them into a meduim sized bowl.
3. Place the sugar in with the cookie crumbs, and stir together. Next, melt the butter in a microwave, then throw it in the medium sized bowl as well. Add the egg white. Mix everything together very well, so the cookie crumbs are all coated with liquid. Honestly mixing with your hands works best in this regard.
4. Cover the bottom of the pan very evenly with a thin layer of crust, then push it up the sides of the pan, evenly distributing all the way around until all crust has been used. Put in the refrigerator until the filling has been made.
5. Place the cream cheese, sugar and flour inside a larger bowl and cream until smooth, about two minutes.
6. Add the eggs, one at a time beating well after each addition. Be sure to scrape down the sides of the bowl!
7. Add the whipping cream, and extracts and beat well to make sure everything is incoorporated.
8. Take the crust out of the refrigerator and pour into it the filling. Make sure the layer is even, it will be almost overflowing so be careful!
9. Place cheesecake in the oven and bake for 15 minutes, then lower oven temperature to 250 degrees F (120 C) and continue to bake until only the middle is still wobbly and wet.(VERY important!) This should take around an hour, it only took mine 45 minutes though so keep a close eye on your cake!
10. Remove from over and run a knife along the edge of the crust to loosen it up. Then, let the cheesecake completely cool before putting the desired topping on it. Afterwards, place in the refrigerator for at least an hour, overnight would be best, covered in seran wrap or aluminum foil. Serve and enjoy!

Galletes de Lacasitos

We could talk about Spain. How enthusiastic the streets are or how it´s totally frowned upon if you eat dinner before 10:00- worse if you are in bed before 1:30. But talking about Spain will only make me wonder why I don´t have all my possesions shipped over for a permenant residence.
So let´s talk Cookies. Well, being in Spain, I was getting all pumped up to make an exotic spanish dessert, or even a fancy, beautiful cake. Of course my Spanish family wanted something ¨authentically American¨. Bore. Of course Teresa skipped at the idea of chocolate chip cookies. Snooze. Unfortunately... I went down without a fight. Because, as quoted from Madagascar, ¨Don´t fight the hand that feeds you¨. If it was American Cookies my family wanted, that´s what they´d get. I was able to make them a little more exciting by adding Lacasitos (Spanish M&Ms.) to satisfy my Spanish baking craving. And I also made them in bar form becuase that creates a gooey, chewy inside and a slighty crisp outside, the best of both worlds!
So, I now present: Galletes de Lacasitos! Which are really just really delicious M&M Bar Cookies.



M&M Bar Cookies
Adapted from: Lizzy goes Dutch
Ingredients:
2 Cups All purpose Flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
14 Tbs Butter (melted and cooled to room temperature)
1 Cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 heaping cup of Lacasitos (Okay, fine, M&Ms will probably work just fine)

Directions
Preheat oven to 325 degrees F
1. melt the butter and let it cool to room temp.
2. Combine the sugars in the bowl and whisk together. Pour the butter in the bowl and mix until combined. Next crack in the egg and egg5 yolk. whisk it goood.
3. In a seperate bowl add Flour, baking powder, baking soda and salt. Mix until combined.
4. Stir flour mixture into sugar mixture until thoroughly combined. Add the M&Ms! Take a taste, it´s a sin that´s so good.
5. Butter a 9 X 13 inch pan and press the dough evenly into the pan. Place in preheated oven for around 20 minutes, until the dough is golden brown and the outsides start to pull away from the pan. center will be soft.
6. Let cool for 10 minutes then cut into bars. Transfer to mouth.

Section Three Chem-Phys Peanut Butter Fudge Rice Krispy Treats!

Okay, so, i kinda technically already posted these. Except there's a difference. These are heaven. Like real, Jesus-can-walk-on-water delicious.
My Chem-phys class was having one last physics party together, and these were the first to go. DId i mention how much i love my chem-phys class? Section three might have the lowest test grades, and we might not get one question right on our review jeopardy, but we are the class with the coolest t-shirts.
All I can say is I'm glad I had somewhere to take these treats, otherwise they would have all ended up in my mouth within seconds. Although finals week combined with packing for Europe stress has caused me to whip out the marshmallows and peanut butter and stand by the kitchen counter with a whisk in hand and a gleaming look in my eyes. Then I quickly remember in less than a week I'll be in an actual bathing suit and unfortunately peanut butter fudge doesn't seem to get along with my hips. Maybe you'll have better luck with yours.
On a completely different note, I've been recruited for my high school swim team. Okay, that was a lie. The coaches simply asked me to consider joining. And the weird thing is.. it kind of seems fun. There's something about getting up at 5:30 in the morning to exercise (no matter what kind) that's appealing. It makes the rest of the day seem a lot less long. Can't you picture diving in a pool and being crowned gold medalist for the 200 IM? Maybe I'll try it. Maybe it's just a wistful fantasy.


Peanut Butter fudge mixed with chocolate fudge and rice krispy treats. Mmm. The second best thing.



Peanut Butter Fudge Rice-Krispies!

Ingredients:

For the RIce Krispy Treats:
4 Table Spoons Butter
1 Package Regular Marshmallows
6 Cups of Rice Krispy Cereal

For the Peanut Butter Fudge:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

For the Chocolate Fudge:
2 Tbsp butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 tsp vanilla

Directions:
Prepare pan:
Line a 9 X 12 inch pan with wax parchment paper. grease parchment paper lightly. This ensure the treats will have easy removal.

Make the Rice Krispies!:
1. In a large saucepan over low heat, melt the butter. Add the marshmallows and allow to melt completely, stirring occasionally so they don't brown.
2. When marshmallows are liquidy and completely melted, add the 6 cups of Rice Krispies and Stir until mixed evenly throughout.
3. Spread evenly in prepared pan

Make the peanut butter fudge:
1. Microwave butter and peanut butter in the same bowl for 2 minutes, so they both melt. Stir and microwave for another minute, to really liquify.
2.add the vanilla extract and powdered sugar to the mixture and stir until fully combined. Spread this evenly over the rice krispies in the pan. :)

Make the chocolate fudge:
1. Put the butter, sugar, milk and salt in a saucepan over medium/ high heat. Bring this to a boil and continue to cook for 4 minutes. Very important, or fudge will remain soft and melty.
2. Remove from the heat and stir in the chocolate chips and vanilla.
3. Beat in marshmallows with an electric mixer on medium speed until all melted and beat into the mixture.
4. Pour over peanut butter fudge and place in the refridgerator to set, or leave out on counter (this will take slightly longer however)
5. Cut into one-inch-squares and enjoy!

Super Yummy Banana Bread!

If I asked you to describe your daily routine right now, most of you would have no trouble reciting your tasks from the start of a day to the finish. In fact, a lot of you probably also know precisely what time you go about doing these tasks. It's too easy to slip into a dull routine of doing the same thing day after day. That's why this week i decided to mix things up. I took the old material I had to work with and primped it up until an unrecognizable, beautiful treat stood before me. Banana Bread. Banana Bread is really like renewing and refreshing a dull life. Right before it goes bad, you swoop in and save it by adding some buttery excitement, sugary sweetness and a hint of almond adventure
Of course, this is all slightly a metaphor. I'm not really this passionate about banana bread, although I'd definitely be cool with anyone who is. That's cool.
However I am passionate about changing it up once in a while. Little mix-ups in your daily routine can turn life upside down. Instead of doing homework one night, why not have a picnic in the back seat of a car with Reece's Puffs and Frosted Animal Crackers. Why not buy your boyfriend an extremely fast new car? Okay, so it was a toy car, I still get props for trying. Why not get a new pair of super trendy heels for Spain? And why not go a little crazy shopping with your best friend and buy a dress that barely reaches your mid-thigh? After all, summer's on it's way, and it's practically begging you to ignore all routines and just GO CRAZY!
Now, back to the banana bread. See here's the thing. Banana Bread usually isn't my thing. But wow, this stuff is good. I'll take that as a sign.

Um... it was gone before I could take a picture. There's your sign. Go make it.
But I will show you my latest exciting purchases for summer.

Yes this dress is as fabulously scandalous as it looks


And these shoes are perfect for late night clubs- comfortable but crazy hot

Banana Bread

Ingredients:
1 Cup Sugar
1/2 Stick Butter (softened)
2 Eggs
3 Over ripe bananas
2 Tablespoons Milk
1/4 Cup greek honey yogurt
1 teaspoon ground cinnamon
2 Cups Flour
1 teaspoon Baking Soda
1 Teaspoon Baking powder
1 Teaspoon Salt
1 Teaspoon Vanilla extrace
1/2 Teaspoon almond extract
1/4 teaspoon lemon extract or 1 teaspoon lemon juice

Directions:
1. grease a 9 X 5 X 3 inch baking pan and preheat oven to 350 degrees F
2. Cream Butter and Sugar in a large mixing bowl until light and fluffy, about 4 minutes. Add eggs one at a time, aking sure each is fully beat into the mixture.
3. In a small Mixing bowl, mash the bananas with banana masher (or fork, not as fun but it gets the job done). Mix in the Milk, cinnamon and yogurt.
4. In another small mixing bowl, combine flour, salt, baking soda and baking powder
5. Add the banana mixture to the butter mixture and beat on medium-low speed until combined. Next, add the flour mixture on low speed until just combined, or flour disappears.
6. Mix in the extracts with a fork or spatula. Make sure they are evenly distributed throughout batter.
7. Pour the batter evenly into the prepared pan and bake for about an hour to an hour and ten minutes, or until toothpick comes out clean. Do not over bake. It will result in gross, dry banana bread unsuitable for renewing anyone's life let alone mixing up a routine. Cool completely before taking out of pan or slicing.
8. There's a lot of bowls to clean up, but it's well worth it. Enjoy!!! :)

Fudge Rice Krispy Heaven

What's easier than raising money for the American Cancer Society when you have fudgy treats to pass out? Absolutely nothing. I just discovered I must raise $100 to participate in the Relay For Life walk against cancer, but at the end of today, my little can was rattling with almost $50! All thanks you these treats, which are even more magically delicious than lucky charms!
With only two weeks left until final exams, my life has been busier and more stressful than ever. Thank god for chocolate.
Yes, I will hit the gym... eventually ;)
Anyways, these are a bit of a mess, but a mess with LOT'S of opportunity to lick the spoon. When you're feeling a little stressed and life gets real crazy, just get some marshmallows and Rice Krispies, and indulge yourself in some well deserved chill time.



My friend Andrew even described them as "absolutely luscious". He's legit.

Rice Krispy Bars:
Line a 9 X 12 inch pan with wax parchment paper. grease parchment paper lightly. This ensure the treats will have easy removal.

Ingredients:
4 Table Spoons Butter
1 Package Regular Marshmallows
6 Cups of Rice Krispy Cereal

Make the Rice Krispies!
1. In a large saucepan over low heat, melt the butter. Add the marshmallows and allow to melt completely, stirring occasionally so they don't brown.
2. When marshmallows are liquidy and completely melted, add the 6 cups of Rice Krispies and Stir until mixed evenly throughout.
3. Spread evenly in prepared pan

Fudge Topping:

Ingredients:
2 Table Spoons Butter
2/3 cups evaporated milk
1 2/3 cups Sugar
1/2 tsp salt
2 Cups mini marshmallows
1 3/4 Cup Chocolate chips
2 teaspoons vanilla extract

Make the Fudge!
1. Mix butter, sugar, evaporated milk and salt in a saucepan over medium heat. Bring mixture to a boil, stirring occasionally. While boiling, cook 4 or 5 minutes, continuously stirring.
2. Remove saucepan from heat and stir in chocolate. WHen completely melted, stir in marshmallows.
3. With an electric beater, beat mixture until marshmallows are completely melted and incorporated throughout fudge. Add vanilla extract.
4. Pour over the Rice Krispy bars and spread evenly over them. Put the pan in the refrigerator for around 2 hours, until fudge is completely set. Cut into squares and eat!

Chocolate Cake with Swiss Meringue Butter Cream Frosting

What would we do without our mothers? There would be no encouraging advice, no one to remind you how important it is to breathe, and, most importantly, no one who unconditionally loves you no matter what terrible things you say or do (you know there have been several of those unbearably appalling and humiliating incidents you couldn't admit to anyone but your mother).
Well, after all these years of cleaning up messes, finding my missing Tetty Bear, and getting me out of sticky situations, my mom deserves some kind of badge of honor. Even better, she deserves a cake! Not a light, wimpy, desperate-housewives-style cake, but a real moist, dense chocolate cake. With her favorite vanilla butter cream frosting.
So, instead of delivering breakfast to my mother in bed, like most good daughters do, I decided to jump out of bed and whip up her favorite cake. Was it brought to her in bed? No. But, something tells me she can live with that.
This cake almost makes up for my painful attempt at a handmade vase in ceramics class. Another great thing about mothers: no matter how desperately awry your artwork has gone, they will treasure it more than a diamond ring.


So, it was also her 49th birthday. Who says you can't kill two birds with one stone? :)


Yes, it IS as delicious as it looks.



Ingredients:

Chocolate Cake:
Adapted from: Hershey's Perfectly Chocolate Chocolate Cake (aka, a taste of heaven)

2 Cups Sugar
1 3/4 Cups all purpose Flour
3/4 - 1 cup Dutch-processed Cocoa powder (depending on how sinfully chocolate you prefer your cakes)
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
1 Teaspoon Chocolate extract
1 Cup boiling water

Swiss Meringue Butter Cream Frosting:
Original creation by: Alex Nierlich

1 Cup (2 sticks) Of butter, softened but still cold.
3 Egg Whites
3/4 Cup granulated sugar
1- 1/4 cups powdered Sugar
1 1/4 teaspoon vanilla extract

Make The Cake!
Preheat oven to 350 F, butter two 9 inch round cake pans
1. Combine Sugar, Flour, cocoa powder, baking powder, baking soda and salt in medium mixing bowl
2. Add milk, eggs, oil and extracts. Beat on medium speed until evenly combined, around 2 minutes
3. stir in 1 cup of boiled water. Batter will be thin. The boiling water is to bring out the richness of the cocoa powder, and also moisten the cake.
4. Pour half the batter into each cake pan, and put them in the pre-heated oven for 27-31 minutes, or until toothpick inserted comes out dry, with a few crumbs clinging to it.
5. Completely cool cake before frosting

Make The Frosting!
1. Separate three eggs, and put the whites in a small saucepan. Add granulated sugar to the saucepan with the egg whites. Over low heat, stir the egg white and sugar mixture until the sugar has completely dissolved.
2. transfer egg whites into large mixing bowl, and beat on high speed until glossy and peaks form (do not over beat!. This takes time, around 8-10 minutes.
3. Beat in butter. The butter will curdle at first, just keep beating the frosting until completely smooth and creamy. This will also take around 6-8 minutes.
4. Beat in powdered sugar and vanilla extract until frosting is smooth and there are no lumps.
5. Frost the flat side of each layer, then place sliced strawberries on one layer. Flip the other layer on top, creating your double layer cake.
6. Frost a thin crumb layer over the entire cake, then, let it harden slightly and frost a thicker layer of frosting. Smooth with rubber spatula. Your cake is now ready for eating!

Ore-Ohhh cake!

So, Tomorrow is my mom's birthday and my best friend, Sonja's birthday. Next friday is my boyfriends birthday. Let's just say my wallet feels a little empty after it's super-trip to Target. But, giving presents is my favorite part of any special occasion, especially presents that take time to make (is it too obvious where I'm going with this?). So, I hopped in Blair's car after school, ditched lacrosse practice, and baked Sonja a super-deluxe double layer Oreo cake.
Oreos line the bottom of the cake pan, then, the remaining halves are broken up and mixed into the sweet, luscious vanilla cake batter. The two layers of cake are stuck together with a creamy, rich vanilla cream-cheese frosting, then the whole cake is coated in sweet chocolate cream-cheese frosting. I would call this cake a winner. It might even be considered the success of my week. Well, this and my chemistry test.
However, cakes aren't the only present consuming my thoughts. This weekend is going to be fun-filled with arts and crafts, scary movies, midnight bowling and birthday dinners! With summer just around the corner, who has time for trivial things such as homework?
Sara is the best person everrr!!!!!!! I LOVE HER SO MUCH!!


The perfect birthday cake with milk's favorite cookie!


Puppy love :)
There is now no doubt why I call him Cuddlecakes

Ingredients:

For cake:
1/2 cup butter
1 cup milk
3 teaspoons vanilla extract
2 Cups flour
2 teaspoons baking powder
1 1/2 cups sugar
3 large eggs
1 package of Oreos

For Cream Cheese Frosting:
12oz Softened Cream Cheese
1/2 cup butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
After frosting in between layers add:
1/4 cup cocoa powder
5 oz melted chocolate

Make the Cake:
Preheat Oven to 350
Butter two 8-9 inch diameter round cake pans

1. In a large mixing bowl Cream the butter and sugar together for approximately 3 minutes, or until nice and fluffy.
2. Beat in eggs, one at a time, then add vanilla.
3. In a smaller mixing bowl, stir together flour, baking powder and salt. Measure a cup of milk in a liquid measurer-thing.
4. Beat the butter mixture on medium speed, while alternately adding the flour mixture and milk to the batter. Beat until fully incorporated.
5. Open the package of Oreos and screw the top off of enough to line the cake pans with. Put the oreo half, cream side up on the bottom of the cake pans. Crush up remaining oreos into quarters (leave about a row or so for decorating the outside) and mix them into the cake batter.
6. Pour the cake batter into the prepared cake pans and bake at 350 degrees F for 23-28 minutes, or until golden and a toothpick stuck in the center comes out clean. Let cake cool 15- 20 minutes before taking it out of pans.
7. While taking the cakes out of the pans,cut around the edge of the pan with a sharp, hot knife. Next, make sure the bottom of the cake isn't stuck to the pan by gently loosening part of it from the sides.
8. Put the cake halves on big plates to cool completely before frosting.

Make the Frosting:

1. Cream the cream cheese and butter in a mixing bowl on medium speed. Add the butter and beat both until they are thoroughly combined.
2. Add powdered sugar slowly, mixing on low speed until it is fully mixed in.
3. Beat in vanilla

Frost Cake

1. lay one cake layer, flat side up on the serving plate. Cover the face of it with cream cheese frosting.
2. Add chocolate and cocoa powder to the cream cheese frosting. mix well.
3. Gently top frosted layer with the other layer of cake, flat side down. Frost entire cake with chocolate cream cheese frosting, smoothing around the edges and top with a rubber spatula.
4. Push oreos into the frosting all the way around the edge of the cake. Decorate the top as desired. I used strawberries. But that's just the kind of brilliant person I am.

Chocolate Chunk Cookies (they're healthy! -ish)

This weekend was the most confusing weekend ever. I also have never learned so much about myself in such a short period of time. I realized how much I've grown up since last summer, and I handle every situation differently now than I would have a couple months ago. For example, in the summer, if I started to fall in love I would have closed my eyes and ran the other way. Now however, I'm forcing myself to sprint forward into the blinding light without thinking about the next move. Because that's really the only way to address something so extraordinary and damn frustrating.
Well, obviously, this new approach on life caused me to want to bake something sweet with a new approach: It's healthy! Well... it's made of whole wheat flower (that's healthy right? it's healthy in my boat.)
Okay, to be fair, they're whole wheat because I ran out of white flour.
Now, get ready for healthy chocolate chunk cookies that will knock your socks off!

Chocolate Chunk Cookies
Adapted from: Hershey's

Ingredients:
1/2 Cup All purpose flour
1 1/2 Cups Whole Wheat Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup of butter, softened (i use salted, it's way yummier)
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
2 1/2 teaspoons vanilla extract (the reason i went so crazy on this is because it's from mexico. So that obviously makes it magical and there can never be too much)
1/4 teaspoon almond extract (because everything is better with nuts)
12 ounces of chopped dark chocolate (make sure you love eating it out of your hand, that can make or break a chocolate chip cookie. I used dark chocolate Hershey's bars because that was all my ghetto corner store had)

MAKE THE COOKIES!
Preheat oven to 375 degrees F
Makes around 28 cookies.
1. In a medium sized bowl, mix together the flours, baking soda, baking powder and salt
2. In a separate large mixing bowl, cream the butter and both sugars until light and fluffy, around three minutes.
3. Add the eggs one at a time, making sure each one is fully beat in before proceeding. Add the vanilla and almond extracts into the butter mixture.
4. Gradually and slowly beat in the flour mixture until just incorporated into the butter mixture. There's your dough!
5. Now, the best part. Take a taste. or two. or five.
6. Now, chop up your chocolate into rough, uneven pieces. Mix them into your cookie dough. Make sure they are evenly distributed throughout the dough! otherwise you will not have consistent yummy cookies!
7. Roll two-inch diameter balls from the dough and place them on a buttered cookie sheet, about two inches apart. Place the cookies in the oven for about 10 minutes give or take a few. The cookies are done when the dough is thoroughly cooked, but still gooey and soft.
8. Let hot cookies cool for 5 minutes then transfer to a cooling rack to completely cool. Enjoy!

Black and White Cookies!

So, when I get nervous, I start freaking out. When I freak out I bake. It's an involuntary reaction, much like randomly screaming i love you when James is being exceptionally nice. Anyways, back to the baking. My best friend Sonja has had a really bad couple of weeks, and nothing says I love you more than a fresh batch of black and white cookies. I even got Cuddles to try one (although, he shoved it in his mouth before he could actually taste it). These cookies are amazing. Half chocolate, half sweet vanilla, they are like a tasty juxtaposition. They're proof that you can have it all.



These cookies are slightly dangerous to make, though. Let's just say a two hour workout was required after I finished all of the vanilla glaze. Thankfully, I found a way to step up my workouts in addition to making them much more fun. In fact, I plan to incorporate an additional hour into my regular routine.
Just more proof of these cookies magical powers.
So, go make them. Now.



See how absolutely tempting they are? Sonja and I couldn't wait to cram them into our mouths


Black and White Cookies:
adapted from Joy the Baker

Ingredients:
2 1/4 Cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 teaspoon vanilla (I used sweet vanilla extract that my mommy brought back from mexico!)
3/4 cups butter
1 1/2 cups white sugar
2 large eggs

Make the cookies:
Preheat the oven to 350 degrees F

1. Whisk together flour, salt and Baking powder
2. Cream Butter and sugar until light and fluffy, about four minutes. Add eggs one at a time, beating well after each egg to make sure they are evenly incorporated.
3. Beat in flour mixture on medium speed until evenly distributed. Mix in vanilla extract. Take a taste of dough. It's so worth it.
4. Roll cookie dough into 2-2 1/2 inch diameter balls and place them 2 inches apart on a buttered cookie sheet.
5. Bake cookies in the middle of the oven for 14-16 minutes, until cookies are puffed and firm. Transfer to cookie rack when they're done until they're completely cool.
6. TIME TO GLAZEEE!

Glaze Ingredients:

Chocolate Glaze:
4 ounces semi-sweet chocolate
Four tablespoons butter
2 Tablespoons light corn syrup
3 Tablespoons Hot milk
around 3 Tablespoons powdered sugar (I eyeballed this and have no concept of mind-measuring!)

Vanilla Glaze:
1/2 Teaspoon Vanilla Extract
1 Tablespoon Light corn syrup
1 cup Powdered sugar
Milk until glaze reaches desired consistency

1. Melt semi-sweet chocolate in microwave for around 1 minute.
2. Melt butter in separate bowl and mix in with chocolate. Mix in corn syrup
3. heat up milk in microwave until it's hot but not boiling. Mix into glaze mixture and stir in powdered sugar. There's your chocolate glaze!

1. Put 1 cup of powdered sugar in clean bowl.
2. Mix in corn syrup and vanilla extract
3. Stir in milk until it reaches desired consistency.
Vanilla glaze is like heaven on earth. Eat any leftovers.

GLAZE COOKIES AND EAT (okay, put in the refrigerator until glaze sets, thennn eat)
Lumi.

chocolate caramel torte (A dessert dedicated to the addicting game of Bloons Super Monkey)

Today was a completely hectic day. I was lucky enough to have Cuddles pick me up for school, so the morning was obviously the sunniest part of my day. James was also being especially bright and cheerful today, which made me want to show him exactly how much I love him when he's nice. But we can skip those details and move to the real action of the day.
I was eating brownies that cuddles baked me (judging by the lack of height I'm guessing he decided to omit the baking powder for some reason), and offered my friend Sara a couple. We went our separate ways after lunch was over, and I was quickly absorbed in my physics work for a period. Suddenly, a security guard appeared in my class looking for me. He escorted me to the nurses office where I found Sara sitting and being comforted by a blond-haired snob that shot me a quick dirty glance. Apparently Sara zoned out during class, and then panicked after several people convinced her she was high. So the last two periods of school were spent trying to convince three nurses, a drug counselor and my dean that my boyfriend was not trying to illicitly drug me. The worst part of this little fiasco? My brownies got confiscated and subjected to highly humiliating drug tests. Just because they looked a little suspicious. So, the lesson of the day is: don't judge a book by it's cover because it could be the most delicious book you've ever tasted. Or something like that...
Now, Having said that, this torte is something you most definitely should judge by it's cover. It's perfect shiny gloss of chocolate ganache binding conceals an even more heavenly middle of caramel and macadamia nut filling. This sits upon a sweet, doughy crust that has the faint resemblance of a sugar cookie. So, if you were to follow one piece of advice from this post only, it would be this. Drop what you are doing and go make this torte. Because there is nothing that could possibly be more important than chocolate and caramel.



Chocolate Caramel Torte
Adapted from: Fine cooking

Ingredients:

Crust:
1 1/4 cups all purpose flour
3 Tbs. Granulated sugar
1/2 teaspoon kosher salt
8 Tbs. Unsalted butter
2 Tbs. Heavy cream
1 Large egg yolk

Caramel Filling:
1/3- 1/2 cup chopped, roasted macadamia nuts
1 Cup Sugar
1/3 Cup and 1 tablespoon Water
1/3 cup Whipping cream or milk
4 Tablespoons unsalted butter
1 Teaspoon vanilla Extract
pinch of salt

Chocolate Ganache:
3/4 Cup of Whole milk
7 ounces of 70% Fine Quality Bittersweet Chocolate
3 Tablespoons Salted Butter

Directions:
Preheat Oven to 375 degrees F

Make the Crust:
1. Combine the flour, sugar, salt and butter in a bowl and mix with an electric mixer on medium speed until the butter is evenly incorporated with the dry ingredients. Mix the cream and yolk together in a small bowl. Pour the cream mixture into the flower mixture, beating on low speed until it is evenly mixed in. Do not over mix.
2. Transfer the dough to a work surface and knead it together with your hands. Roll the dough out with a rolling pin until it's around 11 inches in diameter. Place it in a 9 inch heavily greased pie pan and use the extra dough to shape the crust around the pan. Put in the refrigerator and chill for an hour.

Make the tart:
1. Line the bottom of the crust with coffee filters and pile coffee beans on top of the filters. Bake at 375 for 15 minutes. Take the crust out of the oven and remove the coffee filters and beans. Return to oven for another 15 minutes or until it is golden brown. If air bubble appears, press it down with a spoon (i did this multiple times haha, the crust was still fantastic. Also, I opted for a slightly less cooked crust, giving it more of a sugar cookie consistency. Yum!). Cool completely out of the oven.
2. While the crust is in the oven, place your macadamia nuts and spread them out on a cookie sheet. Place sheet in over for 10-12 minutes, or until delicious nutty aroma emits from the oven. Take them out and chop them up!

Caramel:
1. Stir the sugar and water in a saucepan over low heat, until sugar dissolves completely. Medium heat works fine too. Let's face it, who has the patience to wait for caramel? Increase heat and boil until liquid turns a heavy amber color, or, the color of caramel!
2. Swirl the pan around occasionally and stir so the heat is evenly distributed and the mixture doesn't begin to crystalize.
3. Remove from heat and add the cream, butter, vanilla and salt, stirring until everything is melted nice and consistently throughout your caramel.
4. Return to heat and stir under low heat until color deepens further, about 5 minutes. Refrigerate until mixture cools off, making sure it doesn't harden.
5. pour warm (not hot!) caramel into baked torte crust. Sprinkle nuts over caramel, making sure they are evenly distributed around the crust, and letting them sink into the caramel. Refrigerate until caramel sets and firms up.

Ganache:
1. Place Chocolate in a bowl, broken into smaller pieces.
2. Bring whole milk or cream to a boil in a small saucepan. (Yes, I used skim milk, yes I heated it up in a microwave. Guess what? I'm not a chocolate ganache snob, as long as it's dark, rich and strong, i'll take it ;)
3. Pour boiling milk/cream over dark chocolate and stir until it is completely melted. Stir in butter. If the mixture is too cold to melt the butter, simply heat it in the microwave for a couple seconds. I prefer salted butter, however you could always just add a pinch of salt at the end.
4. Spread chocolate ganache evenly over the firm caramel and return to refrigerator for 3-4 hours or overnight.
5. Serve to amazed friends with a dollop of whipped cream and expect to be conspicuously worshipped.

:D

White Chocolate Cupcakes

This week. I can't even describe this week in words. After a blissful and relaxing easter Sunday (which ended in a car with a boyfriend, a back seat, and two i love yous), Monday morning came with a rude BANG. School, Lacrosse, Homework and even better, a flurry of hormones to add to the insane stress.
So, when the weekend finally rolled around, I couldn't wait to fully take advantage of the magnificent weather (a sunny 70 degrees in evanston in April? I'll take it!). Unfortunately, being grounded has prevented any light-hearted laughs with friends and cuddlecakes. Instead, after a non-stop action LAX tournament, the reward is sitting quietly on my couch and fantasizing about joining the mile-high club.
After much deep thought, I finally decided to get off of my lazy butt and whip up something yummy and tantalizing. White chocolate has always been a symbol of luxury to me, and what better way to showcase luxury than in a mini cupcake? And is there any better way to pair white chocolate and cupcakes than with raspberries? No, the answer came to me automatically.
So, without any further delay, I present:
WHITE CHOCOLATE CUPCAKES WITH RASPBERRY CREAM CHEESE FROSTING.
luxurious. sophisticated. These cupcakes make their own statement.



White Chocolate Cupcakes:

Ingredients:

Cupcakes:
3/4 Cup Butter
1 1/2 Cups Sugar
2 eggs
1 Tsp vanilla extract
2 tsp Baking powder
1/2 teaspoon salt
2 1/2 cups flour
1/4 cup plain yogurt
1/4 cup milk
8 ounces white chocolate; melted and cooled

1. Preheat Oven to 350
2. Cream together butter and sugar until light and fluffy; add eggs one at a time beating well after each egg.
3. Add Vanilla extract
4. In a separate bowl, mix together flour, salt and baking powder.
5. Add flour mixture and milk to butter mixture slowly, alternating between the two.
6. Mix in yogurt and white chocolate.
7. Line cupcake tin with liners, then pour batter into cupcake liners, filling them 3/4 of the way full.
8. Put in preheated oven for 14-18 minutes, or until inserted toothpick comes out clean and edges are golden brown.
9. Take out of oven and let cool COMPLETELY before frosting (believe me, I was as eager as you are to taste your creation- frosting hot cupcakes= sticky, runny (albeit delicious) mess)

Frosting:
8 ounces Cream Cheese
1/4 cup butter
2 Cups Powdered sugar
1/4 Cup seedless Raspberry jam (okay, I have a confession. we were out of this so I used cherry. Results? Pretty fantastic!)

1, Cream butter and cream cheese together
2. Add powdered sugar slowly until thoroughly combined with no cream cheese lumps.
3. Mix in raspberry jam
4. make alterations until desired consistency is reached.
5. refrigerate for 1 hour (also very important- it adds a firmer texture to this delicate frosting)
Note*** If you are like me and prefer less sweet frosting, add less powdered sugar and more cream cheese. make sure the cream cheese is cold though, or frosting will turn runny!

Frost Cupcakes and ENJOYYY!
Makes 36 mini cupcakes. I'm guessing that would be around 16 normal ones?
Abundance of frosting is unavoidable. Shamelessly lick bowl clean, then quickly hide the evidence.
Also, I know fruity frostings aren't for everyone (especially not our extremely "macho" boyfriends). Dark chocolate cream cheese frosting also is a magical pair with these cupcakes- simply exchange 8 ounces melted chocolate or 1/4 cup cocoa powder for the raspberry jam.