Photo Credit: http://sweetannas.com/

Peppermint Oreo Truffles Recipe

Original Recipe: http://sweetannas.com/2011/11/peppermint-oreo-truffles.html

Ingredients:

• 1 (16.6oz) package regular Oreo cookies (not double-stuffed)
• 6 regular-sized candy canes, unwrapped and finely crushed
• 1 (8oz) package cream cheese, room temperature
• 2 cups chocolate chips
• 1 tablespoon vegetable oil

Directions:

1. Place all the Oreo cookies in the bowl of your food processor and pulse until they are finely ground.
2. Set aside a few tablespoons of the crushed candy canes and then dump the rest and the block of cream cheese into the food processor.  Continue to pulse until the mixture is well combined and smooth. (You can do this in a mixer or by hand, of course…  I just find that the food processor makes the quickest work of it!  If you’re not using a food processor, crush up the Oreos in a ziploc bag before mixing!)
3. Place the mixture into the fridge to firm up a little for about 30 minutes to an hour.
4. Line a cookie sheet with parchment or waxed paper.  Take the truffle mixture out of the fridge and scoop and roll equal sized balls, placing them onto the tray as you go.
5. Once your tray is full, place the truffles in the freezer to chill for at least an hour or up to a day.
6. When you’re ready to coat, carefully melt the chocolate chips and vegetable oil in the microwave, stirring well every 30 seconds, until smooth.
7. Drop each truffle into the melted chocolate and coat evenly with a fork, gently tapping off the excess chocolate.  Place the now-dipped chocolate truffle back on the tray and immediately sprinkle with a pinch of crushed candy canes.  Repeat until all the truffles are dipped & sprinkled!
8. Store the truffles in the fridge, in an airtight container.  The peppermint flavor comes out even more after several hours of being in the fridge!

Photo Credit: http://www.gastronomersguide.com/

Simple Tiramisu

Original Recipe: http://www.gastronomersguide.com/2008/06/simple-tiramisu.html

Ingredients:

• 4 large eggs, separated
• 1 cup plus 1 tablespoon sugar
• 16 ounces mascarpone cheese
• 1-1/2 cups brewed coffee
• 1/2 cup coffee liqueur
• 40 store-bought ladyfingers
• 1 cup heavy cream
• cocoa powder
• bittersweet chocolate

Directions:

1. In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.
2. In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.
3. In a small bowl combine coffee and coffee liqueur. Dip ladyfingers into coffee-liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.
4. In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.
5. Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight. Yield: 10 to 12 slices.

Photo Credit: http://cookingclassy.blogspot.com/

White Chocolate Raspberry Cheesecake

Original Recipe: http://cookingclassy.blogspot.com/2011/11/white-chocolate-raspberry-cheesecake.html

Ingredients:

• 1 store-bought pre-made oreo crust (save the lid)

• 1 Tbsp granulated sugar
• 1 1/2 tsp cornstarch
• 1/3 cup cold water
• 1 1/2 cups fresh or frozen raspberries

• 12 oz. cream cheese (1 1/2 pkg.), softened
• 1/3 cup granulated sugar
• 1 egg
• 1 egg white
• 1 tsp vanilla extract
• 1/2 Tbsp lemon juice
• 6 oz. white chocolate, chopped or 1 cup white chocolate chips
• 1/4 cup heavy whipping cream

Directions:

1. Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking often, until raspberries break down and sauce thickens, about 5 minutes. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
3. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
4. Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully giggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).
5. Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).

Photo Credit: http://cookingclassy.blogspot.com

Sugar Cookie Squares

Original Recipe: http://cookingclassy.blogspot.com/2011/11/sugar-cookie-squares.html

Ingredients:

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 egg white
• 1 1/2 Tbsp sour cream (I just do 1 heaping Tbsp)
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 recipe vanilla frosting, recipe follows

Directions:

1. Preheat oven to 375 degrees. Butter a 13" x 9" baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 17 - 20 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.

Vanilla Frosting

Ingredients:

• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 2-3 Tbsp half and half
• 1/2 tsp vanilla
• Pinch of salt
• Several drop food coloring (optional)

1. In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring and mix until well blended.

 Photo Credit: http://www.mybakingaddiction.com

Apple Pie Bars

Original Recipe: http://www.mybakingaddiction.com/apple-pie-bars-recipe/

Ingredients:
For the Crust:

• 3 sticks unsalted butter, softened
• 3/4 cup sugar
• 3 cups all-purpose flour
• 1/2 teaspoon kosher salt

For the Filling:

• 6 tablespoons unsalted butter
• 1/2 cup light brown sugar
• 12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
• 1 tablespoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup water, if necessary

For the Topping:

• 3 cups quick-cooking oats
• 2 cups all-purpose flour
• 1 1/2 cups light brown sugar
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 sticks (12 ounces) unsalted butter, cut into 1/2-inch cubes and chilled
• 3/4 cup chopped pecans

Directions:
Make the Crust:

1. Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms.
2. Press the dough over the bottom of the prepared pan creating an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

Make the Filling:

1. In an extra large skillet, melt 6 tablespoons of the butter with 1/2 cup of the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir the cinnamon and nutmeg.
2. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and if necessary, add up to 1/2 cup of water to prevent scorching. Let cool. (I did not need to add any water to my skillet.)

Make the Topping:

1. In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the pecans and press the mixture into clumps.

Assemble and Bake:

1. Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.

 Photo Credit: http://www.bakersroyale.com/

Butterfinger No-bake Cheesecake

Original Recipe: http://www.bakersroyale.com/cheesecake/mini-butterfinger-cheesecakes/

Ingredients:
Makes 10  two inch cheesecakes or one 8 inch cheesecake.
 

Crust:

• 9 oz mini size butterfingers (about 24 mini size Butterfingers)
• 3 oz pretzels

Cheesecake:

• ¼ cup water
• 1 tablespoon powdered gelatin
• 1 1/2 cups heavy cream
• 8oz cream cheese, softened
• ¼ cup creamy peanut butter
• 1/3 cup sugar
• Pinch of salt
• ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

• ¼ cup cream cheese, softened
• 2 tablespoons peanut butter
• 5 tablespoons powdered sugar
• 2-3 tablespoons whole milk

Directions:
Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

Photo Credit: http://www.madewithpink.com

Raspberry Dessert Bites

Original Recipe: http://www.madewithpink.com/2011/06/raspberry-lemon-cheesecake-bites.html

Ingredients:
2 Cups Fresh Raspberries, washed
Lemond Curd, homemade or store bought - it doesn't matter!

No Bake Cheesecake Filling:

• 8oz (227g) Cream Cheese (don't use light, as it won't work the same)
• 2 Tbsp + 2 tsp (37g) Granulated / Castor Sugar
• 1/4 cup (60ml) Whipping Cream or Double Cream
• 1/4 tsp Vanilla Extract  

Directions:

1. Wash your raspberries and set aside.  In a medium bowl mix the cream cheese, sugar and vanilla using an electric mixer until nice and smooth.
2. Whip the cream, and then fold the whipped cream into the cream cheese mixture so it's fully combined.  Fold gently though - you don't want to loose all the air in the cream!
3. Refrigerate for about 15 minutes to firm up.
4. Fill two piping bags fitted with small star tips with your fillings - 1 with lemon curd and the other with the cheesecake mixture (note: if you don't have any piping tips or bags you can put each filling into a plastic zip lock bag and snip the tips off of them).  One by one, take each raspberry and carefully fill each one with either the cheesecake or lemon filling making sure not to squeeze the raspberries too much or they'll go to mush!  Fill them all, and then snack away!

Photo Credit: http://sweetannas.com

Mint Chocolate Chip Bark

Original Recipe: http://sweetannas.com/2011/08/fudgy-chocolate-chip-cookie-dough-brownies.html

Ingredients:
Makes one 8×8 pan

Preparation: Line pan with wax paper

• 14-18 Andes Mint, chopped
• 5 oz dark chocolate
• 8-10 chocolate wafers
• 7 oz. white chocolate
• 1-2 drops of green food color (dip toothpick in food color)

   
Directions:

1. Chop Andes Mint Candy and set aside.
2. Place dark chocolate in a heat proof bowl over (not on) simmering water and stir until melted. Pour melted chocolate into 8×8 pans, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place chocolate wafers on top and gently press it into the chocolate. Place pan in refrigerator for 5 minutes for chocolate to become slightly harden.
3. Place white chocolate in a heat proof bowl over (not on) simmering water and stir until melted. Remove from heat. Dip toothpick or skewer in green food coloring and then dip it into the white chocolate; stir to combine.
4. Remove pan with chilled dark layer and pour melted white chocolate on top. Using an offset icing spatula smooth out chocolate until an even layer is achieved. Sprinkle chopped Andes Mint Candy on top and return the fully assembled bark to the refrigerator for about 10-15 minutes or until bark is fully set.

Photo Credit: http://traceysculinaryadventures.blogspot.com

Mint Chocolate Chip Cupcakes

Original Recipe: http://traceysculinaryadventures.blogspot.com/2011/03/mint-chocolate-chip-cupcakes.html

Ingredients:
Chocolate Cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3 tablespoons vegetable or canola oil
• 1 teaspoon vanilla extract
• 3/4 cup warm water

Mint Buttercream:

• 2 cups confectioners' sugar, sifted
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 3 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon mint extract
• 1/2 teaspoon salt
• green gel food coloring (optional)
• semisweet chocolate chips 

Directions:
Chocolate Cupcakes:

1. Preheat oven to 350 F.  Line muffin pans with paper liners.
2. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt together.  Add the eggs, buttermilk, oil, vanilla extract and water and whisk until the mixture is smooth and all of the ingredients are evenly distributed.
3. Distribute the batter evenly among the prepared pans, filling each well about 2/3 full.  Bake for about 20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean.  Remove the pans to wire racks and let the cupcakes cool for 5-10 minutes, then remove them from the pans and cool completely on the wire racks.

Mint Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners' sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes.  Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes.  If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color.
2. When the cupcakes are completely cool, frost as desired.  Garnish with chocolate chips.

Photo Credit: http://www.browneyedbaker.com

The Baked Brownie

Original Recipe: http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/

Ingredients:

• 1¼ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate, coarsely chopped
• 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
• 1 teaspoon instant espresso powder
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 5 eggs, at room temperature
• 2 teaspoons vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Photo Credit: http://www.pastryaffair.com

Butterbeer Cupcakes

Original Recipe: http://www.pastryaffair.com/blog/2011/7/14/butterbeer-cupcakes.html

Butterbeer Cupcakes

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup dark brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon butter flavoring
• 1/2 cup buttermilk
• 1/2 cup cream soda

1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
4. Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache

• 11 ounces (1 package) butterscotch chips
• 1 cup heavy cream

1. In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.

Butterscotch Buttercream

• 6 tablespoons unsalted butter, softened
• 1/4 cup butterscotch ganache (recipe above)
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• Pinch of salt
• 3-3 1/2 cups powdered sugar
• Splash of heavy cream (as needed)

1. In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble

1. Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.
2. Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.
3. Store in an airtight container at room temperature (that is, if they don't get devoured immediately).

 Photo Credit: http://www.raspberricupcakes.com

Purple Ombre Sprinkles Cake

Original Recipe: http://www.raspberricupcakes.com/2011/11/purple-ombre-sprinkle-cake.html

Ingredients:
For the cake:

• 355g plain flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 225ml milk
• 2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste)
• 400g caster sugar
• 225g unsalted butter, softened
• 4 medium eggs
• Purple food colour (I used Wilton violet gel colouring)
• Jam to spread between layers, I used blackcurrant jam but you could use grape or strawberry, or double the amount of icing and use that

For the icing:

• 500g icing sugar sifted (easiest way to sift is by pulsing in a food processor)
• 275g salted butter (about 2.5 sticks)
• Extra table salt to taste
• Optional: sprinkles to decorate

Directions:

1. Preheat oven to 180°C (350°F) and grease whatever 18cm round cake tins you have (I only had one so I had to bake each cake one after the other). If you only have 20cm cake tins I'd recommend splitting the batter into only 4 layers instead of 5. Line the base of tins with baking paper and grease paper and dust tins with flour. Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together in a measuring jug.
2. Using an electric mixer on low speed, beat sugar and butter in a large bowl until blended. Increase speed to high and beat for 2 mins or until pale and creamy. Reduce speed to medium low, add eggs 1 at a time, beating well after each addition. Alternately add flour mix and milk mixture, beginning and ending with flour mixture (I did it by adding 1/4 of of the dry mixture followed by 1/3 of the wet mixture at a time). Beat until smooth, occasionaly scraping bowl with a spatula. Divide mixture evenly into 5 medium bowls (I did this by measure the batter, it ended up being about 300g per bowl for me). Leave one bowl of batter white, then very gradually add colouring to each bowl and gently fold it into the mixture, adding slightly more colouring as you do each bowl so that the 5 bowls give you a even gradient of colour.
3. Pour batter into prepared tins and bake each layer for about 15-20 minutes or until a skewer into the centre comes out clean and the outside is golden. Cool in tin for 5 mins and then turn out onto wire racks to cool completely. Prepare the icing; remove butter from fridge 30 mins before starting and chop into small cubes. In a large mixing bowl, beat butter on high with an electric mixer until smooth and fluffy. Reduce speed to medium-low and gradually add icing sugar until combined, then increase speed to high and beat until pale and fluffy. While still mixing, gradually add any extra table salt to taste if needed.
4. Prepare cake for icing, you may need to trim the tops a bit to make sure they are level. Layer cakes with jam (or more icing). Crumb coat the cake with some of the prepared icing and chill for 15 mins. Cover the cake with more icing, smoothing out with a spatula (I use an offset spatula that I keep clean and warm by running under hot water to get it smoother). If decorating with sprinkles, it can get pretty messy so place your cake in a large container that will catch any of the sprinkles that will run off the cake as you try to stick them on the sides of the cake. Serve cake at room temperature, store cake in the fridge in an airtight container.

Photo Credit: http://traceysculinaryadventures.blogspot.com

Carrot Cake Whoopie Pies

Original Recipe: http://traceysculinaryadventures.blogspot.com/2011/04/carrot-cake-whoopie-pies.html

Ingredients:
Carrot Cake Whoopie Pies:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 8 tablespoons (1/2 cup) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots

Cream Cheese Filling:

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 6 oz cream cheese, softened
• 2 cups confectioners' sugar, sifted
• 1/4 plus 1/8 teaspoon vanilla extract

Directions:
Carrot Cake Whoopie Pies:

1. Preheat oven to 350 F.  Line two baking sheets with parchment.
2. In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 4-5 minutes.  Scrape down the sides of the bowl then add the eggs, one at a time, beating well after each addition.  Mix in the vanilla.  Add the dry ingredients and beat just until combined.  Finally, add the grated carrots, beating to distribute evenly.
3. Chill the batter in the refrigerator for at least one hour.
4. Using a small cookie scoop (mine measures about 1 1/2 inches across - you'll need to adjust the baking time accordingly if yours is larger), portion the batter onto one of the prepared baking sheets, spacing the cookies about 2 inches apart.  Bake (one sheet at a time) for about 12 minutes, or until the cookies spring back when gently pressed.  Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove the cookies to the wire rack to cool completely.  Repeat with all of the dough, alternating baking sheets.

Makes about 20 sandwiches

Cream Cheese Filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until fluffy, about 3 minutes.  Add the confectioners' sugar 1/2 cup at a time, scraping the sides of the bowl in between additions.  Beat in the vanilla extract.  With mixer on medium, beat for another minute or so, until the frosting is smooth and fluffy.
2. Match the cookies in pairs by size.  Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair.  Sandwich the cookies together, and press the filling to the edges.  
3. Store in an airtight container in the refrigerator.

 Photo Credit: http://www.gimmesomeoven.com

 

 

No-Bake Energy Bites

Original Recipe: http://www.gimmesomeoven.com/no-bake-energy-bites/

Ingredients:

•     1 cup (dry) oatmeal (I used old-fashioned oats)
•     2/3 cup toasted coconut flakes
•     1/2 cup peanut butter
•     1/2 cup ground flaxseed or wheat germ
•     1/2 cup chocolate chips (optional)
•     1/3 cup honey
•     1 tsp. vanilla extract

Directions:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

 Photo Credit: http://theenchantedcook.blogspot.com

French Toast Cupcakes

Original Recipe: http://theenchantedcook.blogspot.com/2010/08/honey-lime-chicken-inspired-by-sunset.html

Ingredients:
FOR THE STREUSEL:

• 1/2 cup brown sugar, packed
• 1 tablespoon sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 5 tablespoons cold unsalted butter, cut into chunks

FOR THE CUPCAKES:

• 3 cups (381 grams) all-purpose flour
• 2 cups (400 grams) sugar
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1 cup (2 sticks or 226 grams) unsalted butter, softened but still cool
• 1 cup sour cream
• 4 eggs, at room temperature
• 1 tablespoon (15 ml) vanilla extract

Directions:

1. To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
2. Cover and freeze while you prepare the cupcakes.
3. If you’re not using the streusel right away, refrigerate it until ready to use.
4. To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
5. In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
6. Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Maple Buttercream

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 lb. (4 cups or 500 grams) confectioners’ sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon salt
• 1/3 cup maple syrup
• 2 tablespoons (30 ml) heavy cream

Directions:

Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream and whisk on high for 4 minutes.

Photo Credit: http://www.thecomfortofcooking.com

S'mores Truffles

Original Recipe: http://www.thecomfortofcooking.com/2011/12/smores-truffles.html

Ingredients:

• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 2 cups (12 oz.) milk chocolate chips
• 24 mini marshmallows
• 1 cup finely crushed graham crackers

Directions:

1. Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and able to be rolled.
2. Roll chocolate into 24 balls, stuffing a mini marshmallow into the center of each.*
3. Chill truffles a few minutes before rolling in graham cracker crumbs. Chill for a few minutes again so they solidify more.

* Tip: I found the easiest way to do this was to roll the chocolate into balls with cold, damp hands, then make a small dent in the ball with your thumb and place the marshmallow inside. Then, fold the ball of chocolate over the marshmallow and continue to roll in your hands until smooth across.

Photo Credit: http://penniesonaplatter.com

Five-Minute Chunky Monkey Ice Cream

Original Recipe: http://penniesonaplatter.com/2011/07/29/five-minute-healthy-chunky-monkey-ice-cream/

Ingredients:

• 3 peeled and chopped, then frozen, bananas
• 1/4 cup walnuts, chopped
• Handful of chocolate chunks
• 2 Tablespoons peanut butter or Nutella (optional)

Directions:

Puree the bananas in a food processor or blender until smooth.  Add the walnuts and chocolate chunks and pulse until mixed in.  Stir in the peanut butter or Nutella, if desired.  Serve immediately or freeze for later consumption.

Photo Credit: http://www.pink-parsley.com

Cinnamon Roll Cupcakes

Original Recipe: http://www.pink-parsley.com/2009/09/cinnamon-roll-cupcakes.html

Ingredients:

•     2 1/4 tsp. or 1 packet dry active yeast
•     1/2 cup granulated sugar, divided
•     1 cup warm milk (approximately 110 degrees Fahrenheit)
•     2 eggs, room temperature
•     1/3 cup butter, melted
•     1 tsp. salt
•     4 1/2 cups bread flour
•     1 cup brown sugar, packed
•     2 1/2 Tbsp. ground cinnamon
•     1/3 cup butter, softened
•     8 oz cream cheese, softened
•     2/3 cup butter, softened
•     1 1/2-2 cups powdered sugar

Directions:

1. Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
2. Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).
3. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.
4. Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.
5. Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400 degrees Fahrenheit.
6. Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.
7. To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.

Photo Credit: http://tideandthyme.com

Nutella Cheesecake Bars

Original Recipe: http://tideandthyme.com/nutella-cheesecake-bars/

Ingredients:

• 2 cups Oreo crumbs
• 1/2 stick unsalted butter, melted
• 16 ounces cream cheese, at room temperature
• 2 eggs, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup + 1 tablespoon heavy cream
• 1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
• 1/3 cup Nutella

Directions:

1. Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners.  Set aside.
2. In a food processor, pulse Oreos until they become crumbs.  Add in melted butter and pulse until moistened.  Press Oreo mixture evenly into the bottom of your baking dish.  Bake crust until set, about 12 minutes.  Set aside to cool.
3. Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth.  Put 2/3 of the cream cheese mixture in a bowl and set aside.  Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor.  Pulse until smooth.
4. To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.  Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.  Remove from the oven and cool completely on a cooling rack.  Refrigerate for at least 3 hours.
5. When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily).  Cut into 16 squares and serve.

 Photo Credit: http://cravingchronicles.com

Caramel Apple Pie Cupcakes

Original Recipe: http://cravingchronicles.com/2011/09/22/caramel-apple-pie-cupcakes/

Makes about 24 cupcakes

There are several steps to complete before assembling the cupcakes, but some can be done a day ahead to speed things up. The caramel and apple filling can both be made 1 day ahead and refrigerated. Let them come to room temperature (or gently warm caramel) before using. You won’t need the whole batch of caramel, so feel free to half it if you don’t want a bunch leftover. Any leftover pie filling + caramel sauce + greek yogurt makes a fantastic breakfast or snack!

Ingredients:

• 2 cups Apple Filling (below)
• 1 cup Vanilla Bean Caramel Sauce (below)
• 24 Cinnamon Cupcakes (below)
• 1 batch of Caramel Swiss Buttercream Frosting (below)

Directions:

1. Working with completely cooled, use a small paring knife to cut out a cone shaped wedge from the center of each cupcake. (Like when cutting the lid off of a jack-o-lantern.) Save the “lids”. If needed, scrape out a little bit of cake from each hole to make more room for filling – just don’t go too far or your cupcakes will fall apart. Fill each hole not quite to the top with Apple Filling (about 1/2 tablespoon). Replace “lids”, trimming off the bottoms of the “lids” if necessary.
2. Pipe frosting on cupcakes. Drizzle with caramel sauce.
3. Serve same day as assembled, or freeze for long term storage.

Apple Filling
Makes about 2 cups

Ingredients

• 2 tablespoons unsalted butter
• 1.5 pounds (approx.) Honey Crisp apples (about 4 medium), peeled, cored, and finely diced
• 1 tablespoons granulated sugar
• 2 tablespoons dark brown sugar
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon cinnamon
• 1/2 tablespoons cornstarch
• 1 tablespoon water

Directions

Melt butter in a medium saucepan over medium heat. Add apples, sugars, lemon juice and cinnamon. Cook until apples are tender and release their juices – about 10 minutes. In a small bowl or glass, combine cornstarch and water. Add to apples and stir, cooking until thickened. Remove from heat. Cool to room temperature. (Cover and refrigerate overnight if making ahead.)

Vanilla Bean Caramel Sauce
Makes 2 1/2 cups

A word of caution: Making caramel is tricky. Have patience and have all of your ingredients ready to go. Caramel also gets very, very hot. Much hotter than boiling water. It will spatter, so be careful. Wear long sleeves, use a deep pan or pot, and do not try to taste the hot caramel no matter how much you want to! David Lebovitz has some great tips for making caramel.

Ingredients:

• 1 1/2 cups sugar
• 2 1/2 cups heavy cream
• 1 vanilla bean, split lengthwise

Directions:

1. Measure heavy cream in a measuring cup. Scrape out vanilla bean seeds and add to cream. Set aside.
2. Spread sugar in an even layer on the bottom of a heavy, tall-sided sauce pan or pot. Cook over medium-low heat, stirring gently with a heat-proof spatula or whisk to promote even browning, until sugar melts. Once the sugar comes to a boil, stop stirring.
3. Watch carefully. When the caramel turns a rich amber color and smells like caramel, remove from heat and immediately whisk in cream. (Caution: Caramel will bubble violently!) If any sugar has hardened, return to low heat and whisk until smooth.
4. Cool to room temperature. To store or make ahead, transfer to an air-tight container and keep refrigerated. Caramel can be re-warmed in microwave or in a saucepan over low heat, if needed.

Cinnamon Cupcakes
Makes about 24 cupcakes

Ingredients:

• 1 cup milk
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 4 large eggs
• 1 3/4 cups sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Line two 12-cup muffin tins with cupcake liners.
2. Heat milk and butter in a small saucepan over medium heat until butter melts. Remove from heat. In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
3. Using a stand mixer with a whisk attachment, beat eggs and sugar until thick ribbons form, about 5 minutes. Add flour mixture and beat on low just until incorporated. Add milk mixture and vanilla, and beat until blended.
4. Divide evenly among baking tins. Bake at 350°F for 16-18 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.

Caramel Swiss Buttercream Frosting
Makes enough to generously frost 24 cupcakes

It’s very important that your caramel be no warmer than room temperature when you add it to the frosting, or your frosting will melt.

Ingredients:

• 6 large egg whites
• 1 1/2 cups granulated sugar
• Pinch of coarse salt
• 3 sticks unsalted butter, cut into cubes
• 1/2 cup Vanilla Bean Caramel sauce (above), cooled
• 1 tsp vanilla extract

Directions:

1. Place a saucepan with about 2 inches of water over medium-low heat and bring to a simmer. Combine egg whites, sugar and salt in the metal bowl of a stand mixer. Place bowl over pan of simmering water and whisk constantly until mixture an instant-read thermometer reads 160°F. (Sugar will be dissolved and mixture will start to resemble marshmallow fluff.)
2. Remove bowl from heat and attach to stand mixer. Beat with the whisk attachment until stiff meringue peaks form and the outside of the bowl no longer feels warm, about 10 minutes. Switch to paddle attachment. On low speed, add one cube of butter at a time, waiting until incorporated before adding the next. Once all butter is added, on low speed slowly pour in caramel. Add vanilla and continue beating until smooth. (If frosting curdles, just keep beating! If frosting is soupy, place mixer bowl in fridge for 10-15 minutes and beat until smooth. Repeat if necessary.)