Mint Chocolate Chip Cake

Another Love of mine: Mint Chocolate Chip Ice Cream

Although I don't eat ice cream very often, this is one my top flavors. So of course once I came across this cake, I knew it was a must have at some point. Luckily, I'm not the only one who loves this flavor ice cream. As soon as I told my friend Tera about this cake she immediately ordered it for her father's birthday since it's his favorite too!

 

Mint Chocolate Chip CakeSource: www.raspberricupcakes.com

• 9 tbsp unsweetened cocoa powder
• 1 1/2 cups cake flour (not self-raising, I just used plain flour and replaced 3 tbsp with cornflour/cornstarch)
• 1 1/2 tsp salt
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 stick unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 large eggs, at room temperature
• 1/2 cup strong coffee (or water if you don't want to use coffee)
• 1/2 cup whole or low-fat milk

For the icing:

• 2.5 sticks unsalted butter, room temperature
• 4 cups powdered sugar, sifted
• 2-3 tsp peppermint extract, adjust to taste
• 4-6 tsp water or milk
• 3 Hershey's Special Dark Chocolate bars, very finely chopped or pulsed through a food processor
• green food coloring
• Optional: waffle ice cream cones to decorate

Preheat oven to 350°F. Prepare two 9-inch round cake pans. Sift together the cocoa powder, flour, salt, baking soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated.

Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared pans. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing.

 

For the icing: Place softened butter in a large mixing bowl and beat with an electric mixer on high until fluffy and smooth. Add sifted icing sugar one cup at a time, beating until combined. Add peppermint extract to taste and green food colouring. Add water or milk one teaspoon at a time to reach desired consistency for spreading on the cake. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits.

Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. I used an offset spatula, running it under hot water every now and then to help keep the surface smoother. Use the leftover icing to form scoops of icing to place on top of the cake, arranged however you like. Use mini ice cream cones or chop the ends of normal-sized cones and place on top of icing scoops. Alternatively you could cover the top with extra dark chocolate chips. Can be served immediately or stored in an airtight container overnight. Serve at room temperature.

Cookie Dough Truffles

Anytime I make chocolate chip cookies I can't help but eating some of the raw cookie dough. However, I know you're not suppose to since it has raw eggs in it. This is a great way to still get that cookie dough taste without worrying about any raw and uncooked products. No eggs even included. And no cooking! They have mini chocolate chips inside and are covered in semi-sweet chocolate and drizzled with milk chocolate. It's a triple chocolate trifecta. Yum! 

Cookie Dough Truffles www.jamiecooksitup.blogspot.com Yield: 48 truffles Time: about 40 min hands on time + 2 hours to freeze before dipping 1/2 C butter, softened 3/4 C brown sugar, packed 2 1/4 C flour 1 -14 oz. can sweetened condensed milk 1 t vanilla 1/2 C mini chocolate chips 2 -12 oz bags semi sweet chocolate chips 1/4 C milk chocolate chips 1 T shortening, divided 1. Cream your butter and brown sugar together until light and fluffy. 2. Add the flour, sweetened condensed milk and vanilla and mix well. 3. Stir in the mini chocolate chips. 4. Shape into 1 inch balls and place on a sprayed cookie sheet. Cover with saran wrap and freeze for 1-2 hours. You want them to be firm here folks. It makes the dipping a lot easier. 5. In a liquid measuring cup (I used the cup that will hold 16 oz, or 2 cups) melt your semi sweet chocolate in the microwave. Only heat it for 30 seconds at a time, stirring after each heating interval. Add about 2 t of shortening to the chocolate and stir to incorporate. 6. Dip each frozen cookie dough ball into the chocolate and then place on wax paper. 7. Melt the milk chocolate in the microwave and add 1 t shortening. Stir it well and then drizzle it over the tops of the truffles. 7. Put the truffles back in the fridge to set for about 15 minutes. Enjoy! Comments _displayNameOrEmail_ - _time_ - Remove _text_

Butterbeer

In honor of the LAST Harry Potter movie just released in theaters over the weekend, I thought it appropriate to make a batch of the famous Butterbeer from Hogwarts Academy! Now we have not yet been to the new Wizzarding World of Harry Potter theme park, although Dave has been made it clear he's ready to go anytime, so I have not had the original they sell at the park. There are a multiple recipes out there for butterbeer but I chose this one because it wasn't as complicated and (from what I read) seems to be the most like the real thing.

This recipe comes from Fox News that I found on Dine & Dish. It is a creamy and buttery concoction that is definitely sweet! If you really craving something sweet then this is just right for you. I'm looking forward to trying the real thing sometime soon!

Enjoy!

Butterbeer

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Fresh Strawberry Topping

A fresh strawberry sauce served over french vanilla ice cream...or on top of cheesecake...or even in a strawberry shake. Just some of the reasons to use those in season strawberries in a yummy dessert! This is beyond good! It doesn't compare to the jar of topping you can buy in the store, this is far better. And even simple, I promise!!

Fresh Strawberry Topping

1 pint (2 cups) strawberries, cleaned and stemmed

1/3 cup white sugar

1 tsp vanilla extract

Chop strawberries.

In a saucepan over medium-high heat, combine 2/3 of the chopped strawberries, sugar and vanilla.
Cook, stirring occasionally until sauce thickens, about 7-10 minutes.


Remove from heat. In a blender, puree strawberry sauce. Then transfer to a small bowl and add in remaining 1/3 strawberries. Store in refrigerator.

Chocolate + Mint

You know how I love things semi-homemade....this is a great recipe to add to the list. As there's not a whole lot you have to add to the brownie box mix! Plus chocolate and mint go great together. I made these for our St. Patty's Day celebration at work.

Okay so I stole the picture, mine didn't turn out this beautiful looking but they were still delicious :)

Mint-Chocolate Brownies
Source: Betty Crocker


Brownies

• 1 box Supreme Premium brownie mix
• water, oil, and oil called for on brownie mix box
• 1 cup mint-flavored chocolate chips
• 2/3 cup chopped pecans, optional

Mint Frosting

• 1 cup vanilla frosting (from 16oz container)
• 1/4 tsp mint extract
• green food coloring, if desired

Chocolate Glaze

• reserved mint-flavored chocolate ships
• 4 tsp butter
• 4 tsp corn syrup
• 1-2 tsp hot water

Directions:

1. Heat oven to 350F degrees. Grease bottom of 9-inch square pan (I used a 9x13). make brownie batter as directed on box, stir in pecans and 2/3 cups of the mint chocolate chips, reserve remaining chocolate chips for glaze. Spread batter in pan.


2. Bake as directed on box mix, depending what size pan you use. Cool completely, about 1 1/2 hours.


3. In a small bowl, stir frosting ingredients using spoon until well blended (I used the entire can of frosting since I used a bigger pan). Spread frosting over brownies.


4. In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is then enough to drizzle. Let cool about 5-10 minutes to thicken up a bit. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. Cut and serve!

My Mom's Secret

Yup that's right this recipe includes an entire box of Twinkies...your thinking this is totally lowfat right!?! ;)

I'm not exactly sure where my mom found this recipe for a year or two ago she brought this for a holiday gathering and my husband fell in love! My mom might not be the world's best cook but she can sure find some good desserts. So when talking with my husband about making a pie for Thanksgiving, he piped in and suggested I make this instead. He can actually eat half this pan in one sitting (sick huh?!) So as a compromise, I made both! I hope you try it!

Layered Pumpkin Dessert

• 1 box Hostess Twinkies (10)
• 1 pkg (8oz) cream cheese, softened
  
• 1 cup confectioners sugar
  
• 1 container (8oz) whipped topping, thawed, divided
  
• 2 pkgs (3.4 oz ea) instant vanilla pudding
  
• 1 can (15oz) pumpkin
  
• 1-1/2 tsp pumpkin pie spice
  
• 1 cup milk
  

Directions:

1. Slice Twinkies in half lengthwise and place cream side up, in a single layer in a 9x13 pan. Using a mixer, blend together cream cheese, sugar and 1/2 of whipped topping until smooth. Spread evenly over Twinkies.


2. Combine pudding, pumpkin, pumpkin pie spice, and milk. Whisk until well blended and layer over cream cheese mixture.


3. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice.


4. Refrigerate several hours until set.

A Dark Chocolate Birthday

A few weeks was my dad's birthday so I made him a birthday cake. It was a semi-homemade birthday cake. I used a box cake mix for the actual cake and made the frosting. I used a Pillsbury Moist Supreme Dark Chocolate cake mix. This was super moist and delicious. There is a cup of pudding in the cake mix to make it so moist. I bakes the cake in 2 8-inch round cake pans and found this dark chocolate frosting recipe.

One Bowl Chocolate Frosting

• 6 tablespoons butter, softened to room temperature
• 2 & 2/3 cups confectioner’s (powdered) sugar
• 1/2 cup cocoa
• 1/3 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
  

In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. This recipe is enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13×9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts

Double Chocolate Stout

When you think of beer does chocolate come to kind? When you think of chocolate does beer come to kind?

Most people don't. But once you taste these little pieces of heaven you will! Yes, that's right little pieces of yummy double chocolate stout goodness!! I love watching the Food Network and all the new cupcake and wedding cake shows. While watching one a few weeks ago, the bakers were making some big cake and used a basting brush to moisten the cake with a dark lager. I love chocolate and I love beer. Well it sounded delicious to me! So since then, I've been on the look out for a chocolate cake that uses beer. But then I got distracted by my new obsession, cupcakes! And I thought lets just put these two babies together. And that lead to hunt of this recipe!! And I've been so excited to try it. So what better time to try out the new beer cupcake recipe then College Football Kickoff Weekend!! Last Saturday the Iowa Hawkeye's kicked off the year with a season opener win against Eastern Illinois, so I made these to try out on all our tailgating friends who stopped over to our house to watch the game.

Double Chocolate Stout Cupcakes
Ingredients

• 1 cup Double Chocolate Stout
• 1 stick, plus 1 Tbsp, unsalted butter
• 3/4 cup unsweetened cocoa
• 2 cups sugar
• 3/4 cup sour cream
• 2 eggs
• 1 Tbsp vanilla extract
• 2 cups flour
• 2 1/2 tsp baking soda

Preheat oven to 350; butter a muffin tin. Combine the Stout and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

The Frosting: made in 2 parts Glaze: (I cut the glaze in half as it makes A LOT. I even tried filling the cupcakes with the of the glaze and had a lot left over, just drink the left over beer! No waste!)

• 1 8oz pkg of cream cheese, softened to room temp
• 1 can Double Chocolate Stout
• 4+ cups of powdered sugar
• ¼ cup butter
  

Cover cupcakes with the glaze evenly. The glaze acts like a beer foam.

Icing:

• 1 8oz pkg cream cheese, softened
• 3 Tbsp milk
• 3 cups powdered sugar
• 2 squares of melted unsweetened bakers chocolate
  

Pipe the icing on top of the glaze.

It's all about presentation :) I try!

Both cupcakes ready to eat for football!

Blueberry basil Cheesecake Cupcakes Oh My!

Yup, that's right blueberry AND basil cheesecake in a cupcake form! That's what I thought too. But these are surprisingly SOOOOOO good!! I made them last week for a "going away potluck" party at work. This recipe made 48 cupcakes!! With knowing that, I still didn't cut it in half, which I debated doing since I wasn't sure how they were going to taste, and I'm so glad I didn't! Because they are DELICIOUS! I took just over half the batch to work and left with only a hand full. I got rave reviews from everyone at work. I believe my manager ate 3 and one of my co-workers ate 4!! You can taste the basil but it blends in nicely with blueberry and cream cheese. Definitely will make these again!

Blueberry Basil Cheesecake Cupcakes Ingredients:

The Cake

• 2 cups all-purpose flour
• 3/4 cup graham crackers, ground in a food processor
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup dark brown sugar
• 1.5 cup regular sugar
• 1 cup unsalted butter, room temperature
• 4 eggs, room temperature
• 8 oz. sour cream, room temperature
• 1 Tbsp vanilla
  

Blueberry Basil Filling

• 1 can of Blueberry Pie filling
• 1 Tbsp ground basil
  

Cream Cheese Filling

• 16 oz. cream cheese, softened to room temperature
• 3/4 cup sugar
• 3 eggs
• 1 Tbsp vanilla
• 1 Tbsp lemon juice
  

Blueberry Basil Whipped Topping

• 2 cups heavy whipping cream
• 4 Tbsp powdered sugar
• 4 Tbsp Blueberry Basil Filling
  

For the Blueberry Basil Filling: Purée the blueberry pie filling and ground basil in a food processor. Set aside.

For the cake: Combine flour, salt, baking soda, and ground graham crackers in a large bowl and stir with a wire whisk until combined. Set aside. Cream both sugars and butter with a mixer until light and fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add flour mixture to the wet ingredients in three additions, alternating with the sour cream in two additions and ending with the flour mixture. Mix well with each addition. Add vanilla and mix well. Set aside.

For the cream cheese filling: In another bowl, combine all of the ingredients for the cream cheese filling and mix until thoroughly combined.

For the Blueberry Basil Whipped Topping (You can make this while the cupcakes are cooling): Beat whipping cream and powdered sugar in a chilled mixing bowl until stiff peaks form. Add Blueberry Basil Filling until combined. And throw in some extra ground basil if you want the taste stronger.

Assembly: Fill each baking cup about halfway. Spread a spoonful of the blueberry basil filling on top. Spoon some of the cream cheese filling on the top of that so that they are filled about 3/4 full. Bake at 350 degrees for about 15-18 minutes. Cool. Top with Blueberry Basil Whipped Topping and whole blueberries, if desired.

Note: You can keep some untopped cupcakes refrigerated. Then, heat them up a little and add the cold blueberry basil whipped topping when ready to eat.

Naked Cupcakes

Deliciously topped cupcakes :)

Ready to be eaten cupcakes!

LOWFAT Cupcakes

I've never made sponge cake nor have I ever had it and I've been wanting to try something new that is healthier so here we are! Plus we just started a weight-loss challenge at work. This is a perfect low-fat low calorie dessert and is really light. I decided rather than making a cake that I would try them as single serving cupcakes. I found a website that you can even enter in all the ingredients to find out the nutrient information. Turns out there only 100 calories and 1.7 grams of fat per cupcake!!! Definitely recommend these babies! :)

Orange Sponge Cake Cupcake

Ingredients
• 6 eggs

• 1 Tbsp finely shredded orange peel

• 1/2 cup orange juice

• 1 tsp vanilla extract
• 1 cup sugar
• 1 1/4 cups all-purpose flour
• 1/2 tsp cream of tartar
• 1/2 cup sugar Directions

Separate eggs. Allow egg yolks and whites to stand at room temperature for 30 minutes.
Preheat oven to 325F. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Add orange peel, orange juice and vanilla; beat on low speed until combined. Gradually beat in the 1 cup sugar at low speed. Increase to medium speed; beat until mixture thickens slightly and doubles in volume (about 5 minutes total). Sprinkle 1/4 cup of the flour over egg yolk mixture; fold in until combined. Repeat with remaining flour, 1/4 cup at a time. Set egg yolk mixture aside.

Thoroughly wash beaters. In a large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks firm (tips curl). Gradually add the 1/2 cup sugar, beating on high speed until stiff peaks form (tips stand straight). Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; fold egg yolk mixture into remaining egg white mixture. Pour batter into an cupcake liners. Bake in a preheated oven approximately 20 - 25 minutes or until a toothpick inserted into the center comes out clean.

Cool sponge cake cupcakes completely in the cupcake pans. I mixed Cool Whip with 1 Tbsp orange peel for a low calorie frosting. Makes 24 cupcakes

Nutrition Facts
24 Servings Amount Per Serving -Calories 100.8 -Total Fat 1.7 g -Saturated Fat 0.8 g -Polyunsaturated Fat 0.2 g -Monounsaturated Fat 0.5 g -Cholesterol 53.2 mg -Sodium 18.2 mg -Potassium 46.5 mg -Total Carbohydrate 19.0 g -Dietary Fiber 0.2 g -Sugars 13.7 g -Protein 2.4 g

Dave's Favorite Dessert

This is a variation of my mothers recipe. I couldn't find hers but it is almost the exact same. This is by far my husbands favorite dessert and asks for a pan for himself at every holiday! The recipe calls for a 11x15 inch pan, mine was slightly smaller ad my mother uses a larger pan. The pastry puff will just be thicker if using a smaller pan.

Ingredients:

• 1 cup water
• 1 cup flour
• 1/2 cup butter
• 6 eggs
• 4 cups milk
• 2 small pkgs instant French Vanilla pudding
• 1 cartoon Cool Whip
• 8oz cream cheese
• Hershey's chocolate sauce
  

Mix water and butter, bring to boil. Add flour all at once. Remove from heat and let cool 5 minutes. Add eggs one at a time and beat well after each. Put into an ungreased 11x15 1/2 inch pan. Bake At 400 degrees for 30 minutes, then cool. Pastry Puff with be puffy and have air pockets.

Topping: Mix pudding, milk and cream cheese. Blend well and spread on cooled crust. (I made this while pastry was baking and chilled in refrigerator to firm up so it wouldn't be too running when spreading it on the crust). Top with Cool Whip. Drizzle chocolate sauce when ready to serve.

Truffle Tarts with Raspberries

I'm going to catch up on a few of my favorite recipes from this past year. For Valentine's Day this year I made an awesome dinner (bacon wrapped filets with grilled asparagus and potatoes). I of course had to made dessert but I didn't just stop there. I made the best breakfast I think I've ever made as well! So I of course have to share :) For dessert I found a recipe off Food Network.com from Tyler Florence called Truffle Tarts with Raspberries. Since raspberries are really expensive, $4.00 for 6oz, I substitute blackberries ($1.80 per 6 oz) and strawberries since I planned on using them for the crepes I wanted to make for Valentine's Day breakfast.

Truffle Tarts with Raspberries - makes 6

• 1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
• 6 Tbsp melted butter
• parchment paper
• 1/2 cup heavy cream
• 8-oz bittersweet chocolate, chopped
• 1 tsp vanilla extract
• 6 fresh raspberries, plus extra for serving

Use a fork to mix together the chocolate wafer crumbs and melted butter. Line a muffin tin with 6 squares of parchment or waxed paper, wide and long enough to overhang the sides, this is to remove the tarts and keep them from sticking to the pan. Spoon wafer mixture into the muffin tin and 1 1/2 inches up the sides. Place a raspberry (I put 2) in the center of each crust then fill with truffle mixture.

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for about 20-30 minutes at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spoon into crusts and smooth the top. Refrigerate about 2 hours or until firm. Garnish with extra berries and serve.