Cookies and Cream Cupcakes

These cupcakes were inspired by the limited edition Mega Stuf Oreos I bought last week.  The Mega Stuf’s didn’t actually make it into these cupcakes though, they were gobbled up before I could bake with them.

Verdict on the Mega Stuf: there may be such a thing as too much stuffing. I’m shocking myself at saying that, but it’s true.

So regular Oreos are what you see studding the tops of these beauties.

My husband brought these into his office for a cupcake contest. (Note the camo liners? I had my audience in mind ) He brought home a couple rival samples, and let me say, the competition was stiff.

No word yet on the winner, but I would still heartily recommend you try this recipe regardless!** UPDATE: I won the contest!!! **

These are moist yet fluffy from my secret weapon, buttermilk. I love love LOVE baking with buttermilk because of the rich flavor it imparts into your baked goods. Just gives it a little something extra. I even used it in the frosting for these!

The whipped frosting is studded with Oreo crumbs and flavored with creamy vanilla, yum. You could top these with a whole Oreo cookie too if you like, but it’s more for visual effect, the cupcakes have enough flavor on their own.

Cookies and Cream Cupcakes

• 1 1/2 cups all purpose flour
• 1/2 cup natural unsweetened cocoa
• 1 1/4 cup sugar
• 1  teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla
• 3/4 cup buttermilk
• 3/4 cup hot water
• 20-24 Oreos, plus more for crumbs

Preheat oven to 350°. Line a cupcake tray with cupcake liners. Break one Oreo each into the liners (into rough quarters at least). Mix together the flour, cocoa, sugar, baking soda, baking powder and salt. Stir to combine. Next, stir in the eggs, oil, vanilla and buttermilk. Beat to combine. Add the hot water and mix it through. Batter will be liquid, don’t panic. Fill each cupcake liner 3/4 way full with batter. Bake for 15-18 minutes, rotating pans halfway through. Check with a toothpick if you are unsure. Let cool on a wire rack.

For Frosting: Whip 2 sticks soft butter in an electric mixer for nearly 5 minutes, the butter should be pale and creamy and appear to grow in size from all the air whipped into it. Next, stir in 2 1/2 cups powder sugar and 1 1/2 tsp vanilla. You may need to gradually add the sugar. Mix and slowly add in 1 to 3 tablespoons buttermilk, just until the consistency smooths out a bit. Whip for 3-5 minutes on medium speed to get the frosting fluffy and airy. Meanwhile, pound 6 or so Oreos in a plastic bag into crumbs. Add that into the frosting during the last minute to incorporate. Pipe onto cooled cupcakes.

Makes 20-24 cupcakes. Adapted slightly from Bakerella.

Enjoy!

- Erin

Snowquester, or, Experiments on a Rainy Day

Hi friends. How many of my dear readers live in the DC area and were bombarded with news reports about “Snowquester”, the biggest snowstorm of the year.

Well, then you already know Snowquester was more of a Snowtease. Despite being letdown by a dismal amount of snow accumulation, my husband and I were determined to do our Snowquester baking experiment.

Last night, we went to the grocery store to stock up on the essentials, beer and snack food. Of course. We saw a box of Auntie Anne’s make-it-at-home pretzel mix and thought, yes, this we must try.

So, since we are both at home today rather than work (snow is deadly, remember) we busted out the box and got to baking for an afternoon snack.

We topped them with salt, cinnamon sugar (included in the kit), and also tried Old Bay and Cajun seasoning on a couple others.

My take on the do-it yourself version of Auntie Anne’s is this, 1) it’s not as easy as it looks at the mall, 2) it’s really messy and 3) there is no way two adults can consume the amount of pretzels this kit makes, so do this at home with kids or a group. Actually doing this with kids seems like a nightmare due to the mess factor and many steps. You should see our kitchen after two adults tried this.

Most importantly though, how do they taste? Although our pretzels were sometimes uniquely shaped, they more or less tasted like the real thing. The thinner ones were not as good.

This one tasted the best, notice it is proportionally shaped?

You were better because you were pretty. It’s true.

Classic, buttered with no salt- my favorite.

Did anyone else out there do some Snowquester baking? Let me know!

- Erin

Girl History Month - Ching Shih The Pirate

Reblogged from Romancing the Bee:

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Ching Shih (1775–1844) was a prominent pirate in middle Qing China, who terrorized the China Sea in the early 19th century. A brilliant Cantonese pirate, she commanded 1800 ships and more than 80,000 pirates — men, women, and even children. She challenged the world superpower empires at the time such as the British, Portuguese and the Qing dynasty.

Undefeated, she would become one of China and Asia's strongest pirates, and one of world history's most powerful pirates.

Read more… 340 more words

In celebration of Girl History Month, a badass pirate you must read about! Thanks to Romancing the Bee for the interesting posts on women in history!

Oatmeal Cinnamon Chips Cookies

If for some reason you are planning to have an open house in the near future, I suggest you have a tray or two of these cookies baking at all times during the event to make your home seem as inviting as possible.

These oatmeal cookies smell so heavenly when baking, like sweet vanilla, butterscotch and wafts of cinnamon.

A while ago I bought a bag of Hershey’s cinnamon chips out of sheer curiosity, and they worked quite well in this recipe. My fear was an overwhelming cinnamon taste, but the brown sugar mixing with the chips really create a nice butterscotch and spice combo.

I brought these to a coworkers ‘moving party’ and they were gobbled up with many a compliment from my more than willing  guinea pigs, er I mean colleagues.

Oatmeal Cinnamon Chips Cookies

• 1 cup butter, soft
• 1 cup packed brown sugar
• 1/3 cup granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla
• 1 1/3 cup flour
• 1 tsp baking soda
• 2 1/2 cup quick cook oats
• 1 10 oz bag cinnamon chips

Heat oven to 350°. With an electric mixer, beat the butter and both sugars until creamy. Add in eggs and vanilla, beat well. Combine flour and baking soda and add bit by bit to the butter mixture. Mix well. Stir in oats and cinnamon chips.

Drop dough by the tablespoonful onto a cookie sheet lined with parchment paper. Don’t overdo the scoops, the cookies will spread when baking. Bake for 10 to 12 minutes, depending on size. Cookies will be browned on edges and mostly set in the center. Remove from oven and let cookies cool on a wire rack. Best eaten warm or within a couple days.

Recipe from Hershey’s

Enjoy!

- Erin

French Toast and Strawberry Cream Sauce

Yum, it’s time for Sunday breakfast. For my husband and I, Sunday breakfasts are lazy, drink your tea and eat your breakfast, relax… maybe you’ll be finished by 10:30.

I woke up and randomly felt like making something special, other-than-cereal special which is the usual go to.

I pulled some eggs and buttermilk together to whip up a dredge for the bread.

And put some strawberries and sugar in a pot and set it to boiling to make a chunky strawberry syrup. I mixed some of this into Greek yogurt sweetened with powder sugar and  whipped it up into a pretty pink ‘cream’ sauce.

Spoon over french toast and top with some more chunky strawberry syrup. Pretty delicious.

French Toast and Strawberry Cream Sauce

• 3 eggs
• 1/4 cup or more buttermilk*
• 1/2 tsp vanilla
• 6 slices bread
• 1 cup whole strawberries (frozen or fresh)
• 1/4 cup water
• 2 tbl white sugar
• 1/2 cup plain Greek yogurt
• 2 tbl powder sugar

For french toast: Mix the eggs, buttermilk and vanilla together in a pie plate. The mixture should be more eggy than milky. Dip both sides of the bread into the mixture and cook over medium heat on a greased skillet. About 2-3 minutes per side.

For the strawberry syrup: In a small pot, put the strawberries, white sugar and water. Bring to a boil and cook for 5 minutes, stirring often. Cook for another 5 minutes at a simmer. Remove from heat and let cool slightly.

For the strawberry cream: In a small mixer, add the Greek yogurt and powder sugar. Pulse. Add in 1/4 cup chunky strawberry syrup. Pulse until smooth. Spoon over french toast and then top with additional strawberry syrup if desired.

Enjoy!

Erin

*Note: I eyeballed the buttermilk, I guesstimate it was around 1/4 cup. The mixture will be thick and eggy, not thin and milky, but use your judgement on how much to add.

Frosted Funfetti Cookie Bars

I just want to sit down and play a game of Pretty, Pretty Princess while I eat these delightful sugar cookie bars.

Sparkles, sprinkles, purple frosting?!

These are girly to the max, and I have Heather at Sugar Dish Me to thank for the idea.

I saw these on Heather’s blog and thought it sounded yummy so I made my own version. It’s the lazy, semi-homemade version. Buy a bag of pre-made sugar cookie mix, I used Betty Crocker, and prepare according to package instruction but dump in 2 tablespoons of colored sprinkles for the ‘funfetti’.

Easy right? Now you can devote brain power to picking out frosting and sprinkle colors to decorate with. I went with pink, purple, and butterflies.

I did make my own frosting, using some creme bouquet flavoring I won from a giveaway at Veronica’s Cornucopia. I don’t how to describe the flavor other than ‘party’. Go figure.

Frosted Funfetti Cookie Bars

• 1 package sugar cookie mix (I used Betty Crocker)
• 2 to 3 tbl sprinkles (for the dough) plus more for decorating
• 1 stick butter, softened
• 1 egg

For the frosting:

• 1 and 1/2 sticks butter, softened
• 2 tsp creme bouquet (or vanilla)
• 3 -4 cups powder sugar
• food coloring of choice
• splash of milk

Preheat oven to 350° ( or whatever is specified on your cookie package).  Dump the mix into a large bowl, add in butter and the egg (or whatever is specified on your cookie package) and mix well. Add in sprinkles and mix just until distributed through the dough. Grease a 9×13 pan and gently press the dough into the pan all the way to the edges. Bake for 15 minutes, and then check for doneness. The edges will be golden and the center slightly soft by mostly set. Remove from oven and let cool on wire rack.

For the frosting: With an electric mixer, beat the butter until creamy and slowly add in your sugar. Continue to mix until combined. Add in flavoring and mix some more. Add a splash of milk if the consistency is too thick. Taste it, and when you are satisfied, add in the food coloring. Mix well, then spread onto cooled cookie bars. Top with more sprinkles and other fun stuff.

- Enjoy!

Erin

Whole Wheat Molassas Bread

Happy Valentine’s Day!

Today is all about luuurrrvvv. How about not romantic, sexy time love, but let’s say friendship love.

‘Cause I have a lot of love for my friends. I love them because they come through for me when I need them too. Like just knowing I need a hug, even though I would never, ever, ask for one.

Friends like that deserve baked goods.

Baked goods make awesome gifts, but it becomes awesomer if you give the treat in a baking dish your friend can keep.

I chose this red Le Crueset loaf pan to hold this slightly sweet and deliciously nutty dark quick bread.

A perfect homemade gift; screw all that overpriced chocolate crap at the store.

Whole Wheat Molasses Bread

• 1 2/3 cup buttermilk
• 1/2 cup molasses
• 2 1/2 cup whole wheat flour
• 1/2 cup cornmeal
• 1 tsp salt
• 1 tsp baking soda

Preheat the oven to 325°. Spray a 9×4 loaf pan with cooking spray. In a small bowl, whisk together the buttermilk and molasses. In a larger bowl, combine the dry ingredients. Pour the buttermilk mixture into the flour and stir to combine, but don’t over-beat it. Bake for 45 minutes. I rotated the pan with 20 minutes left. I also checked the loaf for doneness with a toothpick. If it’s too wet, stick it back in the oven for a few more minutes.

Let cool in the pan (you are giving it away, remember!) on wire rack. Wrap in cellophane and ribbon and give to a loved one.

The original recipe suggests serving with butter, cream cheese or Nutella.

Enjoy!

- Erin