Hot Fudge Cupcakes

Ahhhh....a new year, a time for resolutions and rigorous diets and workout plans.  It seems like everyone resolves to lose weight and workout more or become a nicer person or spend more time with their family.  The sad part is, by February, most people forget about their resolutions or give up altogether.  I'd like to offer you a chance to take part in a resolution that is sure to be a success...a resolution that I can certainly handle as well.  EAT MORE CUPCAKES!!!  You can start with these...

Chocolate Covered Turtles

The day is finally here!! Today, I am a guest blogger on Frosting for the Cause.  This website is a gem among many, many charitable websites and causes.  I encourage everyone to make a donation to an organization, locally or nationally, that helps fund research for cancer.  Nearly every one I know has been affected in one way or another, losing a family member or someone close to them.  Please, reach out in your community and do what you can.  What you may consider a small donation, is a huge stepping stone in the future of cancer research.  It's not always about a monetary donation, volunteering is a great way to help out, too!  My post today is about Mrs. Sylvia Richardson.  Please, go read my post, donate if you can, and get out there and make a difference!  You can view my post at Frosting for the Cause.

Very Strawberry Cupcakes

I like to do things the hard way.  I know at least one person who is currently agreeing whole-heartedly with this statement, but I'm sure he's smart enough to keep it a silent opinion.  So, when these little beauties were in the brainstorm stage, I was thinking of every way to make it harder than it really had to be.  I knew one thing for sure...I had a pint of strawberries that I really needed use.  Then I remembered that Duncan Hines makes a Strawberry Supreme cake mix, and the rest is cupcake history.  So, if you're interested in death by strawberries, I encourage you to indulge.  I'm eating one now and thinking about the 4,557 sit-ups I'm going to have to do to burn it off.

Caramel Coffee Cupcakes

Coffee used to be part of my morning ritual, everyday.  I have really cut back in the last few years, but every now and then I get a craving for Caramel Macchiato which can only be satisfied by waiting in line at StarBucks.  One particular day, as I was growing more and more impatient ( I know, what you're thinking...sweet innocent me being impatient?  No way, not this angel.) I got the urge to combine coffee with cupcakes.  Lucky me, StarBucks had a special on their Caramel Via packets.  Now, fast forward about 6 months (Me...procrastinate?  Not in a million years.).  Husband?  Out of town.  Baby?  Fast asleep.  Dog?  Upside down and drooling on the couch.  Mama?  Battling a sweet tooth from the underworld.  This, my friends, is when I remembered that glorious purchase 6 months ago.  I love me for thinking ahead.  Almost as much as I love cupcakes.....almost.

Easy Peach Cobbler

Peach cobbler.  It's a beautiful thing.  It makes me happy in the warm and...follow me here...ooey gooey inside kind of way.  You know, that true happiness that emanates from some place deep inside you.  The type of happy that makes you smile stupidly at passers-by and skip around humming sickeningly annoying songs.  The type of happy that I need on some days, like days when I feel like ripping the heads off of pretty pink stuffed bunnies.  No, don't hide your children from me,  just use this recipe and make me some peach cobbler.  I'll be hearing blue jays singing in no time.

Brownie Trifle

Oh.My.Goodness.  This was absolutely delicious and ridiculously easy to make.  A combination of brownies, chocolate pudding, sweetened condensed milk, whipped cream, with a little toffee bar in the layers....hello?  Can you say yum?  Better yet, don't say anything...just grab a spoon and stuff your face.

Vanilla Cherry Cola Cupcakes with Cherry Vanilla Buttercream Frosting

I think my favorite treat in this vast universe is Cherry Coke.  I love the stuff.  I can just imagine myself in a 1950's diner sipping a REAL cherry coke.  The kind from the fountain with coke and cherry syrup and REAL cherries.  Yes, I can see it now...me, just sitting there sipping....in a pink poodle skirt with a sideways ponytail and saddle shoes.  Ahhh....hey, I can dream, can't I?  So fast forward a bit...I'm in my kitchen....hair a mess, PJ's still on, and the cutest little kitchen helper ever babbling "ma-ma" at my feet.  I'm elbows deep in cake batter and happy as a lark.  Yes, I believe I AM dreaming.

Perfect Chocolate Chip Cookies

Stop buying refrigerated cookie dough...PLEASE?  It's simple to make your own and it tastes sooooo much better.  It freezes nicely if you make too much (like I always do).  Your family (and your tummy) will thank you for this!

Sour Cream Pound Cake

This is my mom's favorite...she always asks for one on her birthday and I'm always happy to make her one.  It's so easy and so yummy that I ALWAYS make one for my house too!!

White Chocolate Bread Pudding

Tempted to lick the screen?  Yeah, me too.  Refrain and go buy the ingredients for this dessert, then get your ass in the kitchen!

What you'll need:
3 cups heavy whipping cream
10 ounces white chocolate
1 cup milk
1/2 cup sugar
2 eggs
8 egg yolks
1 loaf French bread, torn into pieces and dried in the oven

For the sauce:
8 ounces white chocolate
3 ounces of heavy cream

Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat.

In a double boiler, heat the milk, sugar, eggs and egg yolks until warm (do not let it come to a boil).  Blend the egg mixture into the cream and chocolate mixture.

Place the bread in a 9x13 baking pan.  Pour 1/2 the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture.  Top with the rest of mixture.  Cover with aluminum foil and bake at 275° for 1 hr and 15 minutes.  Remove the foil and bake for an additional 15 minutes until the top is golden brown.

Top with white chocolate sauce.  Serve warm.

To make the chocolate sauce:

Gently melt the white chocolate in a double boiler.  Remove from heat and mix in heavy cream.  Spoon over bread pudding.



**Adapted from recipe at http://www.gumbopages.com**

Reese Cup Cheesecake

Wow, wow, wow.  When my honey asked me for a Reese's Cheesecake, I was more than happy to oblige.  Honestly, I didn't expect it to be THIS GOOD!  This recipe was adapted from the Food.com recipe for the Ruggle's Reese Cup Cheesecake.

What you'll need:


For the crust:
4 1/2 cups oreo cookies (crushed)
1/2 cup butter melted

For the filling:
2 lbs cream cheese (softened)
5 eggs, room temperature
1 1/2 cups firmly packed brown sugar
1 cup of smooth creamy peanut butter
1/2 cup whipping cream
1 teaspoon vanilla extract
24 Reeses Peanut Butter Cup Miniatures (broken into pieces, divided)

Topping:
2 ounces sour cream
1/2 cup granulated sugar

**This is a plan-ahead dessert....cheesecake will need to chill for 4 hours prior to serving**

Preheat oven to 275°.

Make the Crust:

1.  Combine Oreo cookies (I crushed mine using a food processor) and melted butter.  Stir until the cookie crumbs are completely coated.
2.  Pat mixture into bottom and up the sides of a 10-inch spring form pan.

Make the Filling

1.  Beat room temperature cream cheese in bowl of an electric mixer until smooth.
2.  Add eggs, one at a time, beating well after each addition.
3.  Add sugar, peanut butter, and cream.  Mix until smooth.
4.  Stir in vanilla.
5.  Fold in peanut butter cups with a rubber spatula.
6.  Pour filling into spring form pan that has been prepared with crust.
7.  Place spring form pan into a larger, deeper baking pan.
8.  Pour HOT water into bottom pan, until it reaches 1 inch up the sides of the spring form pan.
9.  Bake at 275° for 1 hr and 45 minutes or until firm and lightly browned.
10.  Spread topping mixture over the cake and cook for an additional 5 minutes.
11.  Turn off the oven and allow cake to cool IN THE OVEN for 1 hour.  (This prevents cracking)

To Make the Topping:

1.  Combine sour cream and granulated sugar and mix well.

Garnish:

When the cake has completely cooled, remove it from the oven and top it with remaining chopped peanut butter cups.  Chill for at least 4 hours before serving.

Blondies with Maple Butter Sauce

Oh my dear goodness!  These are the definition of goodness.  They didn't last very long in my house!!!

What you'll need:

1/2 cup butter, melted
1 cup of tightly packed dark brown sugar
1 egg, lightly beaten
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
pinch of salt
1 cup all-purpose flour
1/3 cup butterscotch chips (I also threw in a handful of chocolate chips)

1.  Preheat oven to 350°.  Lightly butter and flour an 8x8 pan.  Whisk together the melted butter and sugar in a bowl.
2.  Add the egg and vanilla extract.  Whisk together.
3.  Add the flour, baking soda, baking powder, and salt.  Mix it all together.  Add the butterscotch chips and any other items you may want to add (chocolate chips, walnuts, etc.)
4.  Pour into the pan and spread evenly.  Bake for 30 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool and cut into squares.

Makes about 8 blondies

Maple Butter Sauce

1/2 cup butter
3/4 cup maple syrup
3/4 cup brown sugar

Melt butter over medium-low heat.  Add maple syrup and whisk together.  Add brown sugar and whisk until melted.  Spoon over blondie and serve.

Banana Pudding Cupcakes

Hello Beautiful.  I'm pretty certain that cupcakes are a god-send.  Perfectly portioned and at least a million varieties...yes, it seems they qualify as food of the gods.  So, it seemed fitting that my first post should be about cupcakes, the delectable little bits of heaven that they are.  These Banana Pudding Cupcakes certainly fit the bill.

What you'll need:

15-20 Nilla Wafers (crushed fine and divided)

1 box instant banana pudding mix (unprepared)

1/2 cup butter (room temperature)

2/3 cup sugar

3 eggs

1/2 teaspoon vanilla extract

1/2 teaspoon banana extract

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

Preheat oven to 350°.  Spray muffin pan with non-stick spray or line with paper cups.

1.  Whisk together flour, pudding mix, baking powder and salt.  Set aside.

2.  Cream together butter and sugar until smooth.  Add eggs one at a time, mixing well after each.

3.  Add vanilla and banana extracts.

4.  Alternate adding flour mixture and milk.  Beginning and ending with flour mixture.

5.  Cover bottoms of muffin cups or paper liners with crushed vanilla wafers.  Remember to save some for garnish.

6.  Fill cups 2/3 full with cupcake batter.

Bake for 20 minutes or until toothpick inserted in center comes out clean.

Allow to cool before icing.  (I suggest Banana Cream Cheese Icing)

Makes 12 cupcakes

**Option**I stuffed my cupcakes with vanilla pudding.  To do this, prepare 1 package vanilla pudding mix according to directions.  Use melon baller to scoop out a portion of cooled cupcake.  Fill with vanilla pudding, then apply icing.  

Banana Cream Cheese Icing

4 oz cream cheese (at room temperature)

1/2 cup butter (at room temperature)

3-4 cups confectioners sugar

1/2 teaspoon vanilla extract

1/2 teaspoon banana extract

1.  Cream together butter and cream cheese until smooth.

2.  Add confectioners sugar 1 cup at a time until desired consistency is reached.

3.  Add vanilla and banana extracts.

Store any unused icing in the refrigerator.