Easter "Nest" Cookies {Times Two!}

Easter and eggs are pretty much synonymous with one another {not that there's much mention of eggs, brightly colored or not, in the Bible ~ but we tend to take a little creative liberty with our holidays these days}.  Of course, on Easter morning children will be waking up to baskets brimming with bright green "grass", a plethora of candies, perhaps a toy or two, and even a few dip-dyed eggs in some houses.

If you want to keep the Easter Egg theme going from morning straight through to dessert, give one of these yummy Easter egg "nest" cookies a whirl.  Both recipes call for just a handful of ingredients {especially if you use ready-made dough and frosting for the sugar cookie variety}, and the second kind is even no-bake!

On either of these nest cookies, your "eggs" could be jelly beans, Cadbury mini-eggs, Easter-colored M&Ms, or any other candy you think looks good.   Bright jelly beans will look the most striking, but chocolate-based candies will probably taste better combined with the other ingredients.

All credit goes to Pillsbury and Art of Dessert for these festive morsels!  {Follow the links for the original posts ~ especially Art of Dessert's, who included great step-by-step pics}.




These sweet little pastel-y darlings are a snap to make with your preferred store-bought sugar cookie dough and frosting; or, use your favorite homemade recipes to give them an extra special touch!  {Hint:  while homemade buttercream frosting made with real butter is divine, it tends to have a yellow tint; these cookies look best with a pure white frosting.  To achieve this in a homemade frosting, use shortening instead of butter}.

Easter Nest Cookies

yields 24 cookies

Ingredients
1 pkge {16 oz}   refrigerated sugar cookie dough {or homemade sugar cookie dough}
12 oz                  fluffy white frosting
1 cup                  flaked coconut
                          food coloring
                          jelly beans {or egg-shaped candy of choice}


Directions
Bake cookies as directed on package {or according to your recipe}.  Cool completely, about 10 minutes.

Frost cookies.  Add coconut to a 1-quart resealable food-storage plastic bag {separate into multiple bags if you're making the "grass" more than one color, as in the picture}.  Add 2-3 drops of food coloring, shaking bag to blend color.  It may be necessary to add 1 to 2 teaspoons of water to help disperse the color evenly or additional food coloring until desired color is reached.  Sprinkle with about 1 teaspoon of coconut on each cookie.

Top with jelly beans or candy.




For a true "nest" to hold your candy eggs, try these adorable, no-bake sweets.  You only need three ingredients {including one not often found in desserts!}.

Bird's Nest Cookie's

yields 30 cookies

Ingredients
12 oz         chow mein noodles
12 oz         butterscotch morsels
90             egg-shaped candies

Directions
Line a baking sheet with parchment paper or a silicone baking mat.  Pour the butterscotch morsels into a microwave-safe bowl and place them in the microwave.  Heat for 30 seconds; remove to stir.  Return morsels to the microwave and heat again for 30 seconds.  Stir until melted.  Add in the chow mein noodles and mix until combined.  Use a 1/4 measuring cup to portion out the cookies onto the baking sheet.  If the mixture starts to solidify in the mixing bowl, you can reheat for 15 to 30 seconds to melt.  Place three egg-shaped candies in the center of each cookie, first dipping the bottom of the candies in melted butterscotch to help them stick to the nest.  Allow to set for at least 5 minutes before serving or transferring.

AoD tip:  Depending on the brand of butterscotch you use, 12 ounces may not seem "wet" enough to coat the noodles.  If so, just up the amount of melted butterscotch morsels.



{photo credit:  pillsbury.com; artofdessert.blogspot.com}

Jello Easter Eggs {with Vanilla Cream Cheese Frosting}

I've saved the link to these easy, festive little Easter treats for the past few months.  I knew they were too cute not to share, but I had to wait til we hit Easter season.  ButterYum posted these festive and colorful sweets last April ~ you only need a handful of ingredients and an egg-shaped mold {like this one from Freshware}.  ButterYum recommends a snap-together type mold, which you should be able to find on eBay.  Check out their original post here.

ButterYum's Jello Easter Eggs 

with Vanilla Cream Cheese Frosting

Ingredients and Instructions ~ Eggs

3 ounce       package of Jello (any flavor)
1 1/4 cups  boiling water

Lightly spray egg mold with non-stick cooking spray.  Snap mold together and set it on a small tray to catch any spills.  {The mold I linked to doesn't snap together}.  Combine Jello and boiling water together; stir for 3 minutes until the Jello is completely dissolved.  Slowly pour mixture into 3 whole eggs {or 6 halves}.  Repeat as many times as you like, with as many Jello flavors as you like, until all your eggs are filled.  Chill for at least 4 hours.

When you're ready to unmold the eggs, slowly pry the mold halves apart if you're using a snap-together mold {use a butter knife to gently coax the halves apart} and, using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion.  {If you're using a half-mold, like the one linked to above, you skip this step}.  Next, use a melon ball tool to make a well in the large end of each egg half.



Ingredients and Instructions ~ Frosting
makes enough to fill approx. 24 egg halves

8 ounces       cream cheese, room temperature
1/2 cup         sugar
1 tsp             vanilla
1/8 tsp          salt
1/2 cup         heavy cream

Cream together the cream cheese, sugar, vanilla, and salt until smooth.  Add the heavy cream and whip until stiff peaks form.  Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves.  Chill until it's time to serve.


Note:  If you're filling the eggs with the cream cheese frosting more than six hours ahead of serving, you may want to add a packet of Dr. Oetker's Whip It to help maintain the consistency of the frosting.

Enjoy!

xoxo
Bean

{photo credit:  butteryum.com}

{Guilt-Free} Shamrock Shake!

Last week I told you about Dashing Dish's amazing I Can't Believe It's Not a Milkshake protein shakes {good for a meal or a snack, with calorie counts and Weight Watchers PointsPlus included!}.  This week, Dashing Dish rolled out their Shamrock Protein Shake.  It's on the lower end, calorie- and Points-wise, of all her shakes {180 calories and 5 PointsPlus!} and promises to give McDonald's famed Shamrock Shake a run for it's money.  {The McDonald's stats, by the way ~ 540 calories for the 12 ounce shake; 680 for the 16 ounce; and 840 for the 22 ounce!  And you don't even want to know about the sugar counts.}

This shake is easy-peasy to throw together ~ water, ice, protein powder, no-cal sweetener {I use Truvia}, lowfat cottage cheese, mint extract, and food coloring.  You could add some sugar-free pudding mix as well {pistachio would give it the green color, or vanilla would just add a boost of flavor and creaminess}.  As I said in the original post ~ don't be afraid to use the cottage cheese if you aren't a cottage cheese fan!  I don't like eating cottage cheese at all, but you don't taste it and it's what gives the shake it's milkshake-like texture {plus gives you some protein and calcium!}

I didn't have time to make my shake for breakfast this morning {sad face}, but at 180 calories, this Shamrock Protein Shake will be the perfect afternoon snack when I get home from work!

Dashing Dish Shamrock Protein Shake

Combine all ingredients in a blender.  Use the "pulse" option of your blender, especially in the beginning, so that your blender motor doesn't burn out trying to chop up the ice.  Remember ~ more water/less ice = "drinkable" shake; less water/more ice = "spoonable" shake.

Ingredients
1/2 cup         lowfat cottage cheese
1 scoop        vanilla protein powder {around 100 cal/scoop}
2-3 packets  sweetener
1/2 cup         to 1 cup water
5-10             ice cubes
1/8 tsp          mint extract {this stuff is strong!}
                    green food coloring {a few drops}

optional:  1-2 Tbsp sugar-free instant pistachio pudding mix


Here is Dashing Dish's original post.  And if you're looking to get all sugared-up with your festive Irish treats this weekend, try these Frosted Irish Cream Brownies!

Enjoy, lads and lassies!

xoxo
Bean

{photo credit:  dashingdish.com}

Frosted Irish Cream Brownies

Whether you're a little Irish, a lotta Irish, or not really Irish at all, most Americans love to celebrate the most recognizable Irish holiday of the year ~ Saint Patrick's Day of course!  You can whoop it up in public this Saturday, bedecked in shamrocks in a sea of green while bellying up to the bar for another pint of Guinness, or you can tuck into a plate of these yummy, Bailey's-infused brownies at home.  {Or, you can do both}.

I first made these brownies last spring, and I had to make several batches in a weeks' time to satisfy friend-and coworker-demand.  These brownies call for a 13x9-inch pan, and while I am a hard-core 8x8-inch pan devotee when it comes to brownies {to turn out the thickest, chocolatey-est, moistest brownies possible, of course}, a 13x9 inch pan is actually perfect for this recipe.  The sweet layer of spiked frosting on top makes these brownies just as thick and yummy as their traditionally-baked 8x8-inch-pan counterparts.  And, with this much sweetness and flavor going on, using an 8x8-inch pan with this recipe would yield brownies that just might be a little too much of a good thing {with inches of frosting atop each brownie}.

Creamy Bailey's in both the brownie batter and the frosting makes for an irresistibly delicious sweet with just enough of an Irish kick.  {Here is the link to the original recipe, courtesy of Betty Crocker}.

Frosted Irish Cream Brownies

Ingredients ~ Brownies

1       pkg. fudge brownie mix {1 lb 3.8 oz}

1/2    cup vegetable oil

1/4    cup Irish cream liqueur {like Bailey's}

2       eggs

Ingredients ~ Frosting

1/2    cup butter or margarine, softened

2       cups powdered sugar

2       Tbsp Irish cream liqueur

1/2     tsp vanilla extract

2-3    tsp milk

Ingredients ~ Drizzle

1        ounce semi-sweet chocolate, chopped {or chocolate chips}

1        teaspoon butter or margarine {or vegetable oil}

Directions

Heat oven to 350 degrees F.  Grease bottom only of 13x9-inch pan.  In a large bowl, combine all brownie ingredients; beat 50 strokes with spoon.  Spread in greased pan.

Bake for 25 to 30 minutes, or until brownies are set and begin to pull away from sides of pan.  DO NOT OVERBAKE.  Cool 45 minutes or until completely cooled.

Beat 1/2 cup butter in a small bowl until light and fluffy.  Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency.  Spread over cooled brownies.

Place drizzle ingredients in a small microwave-safe bowl.  {I melted chocolate by itself and added vegetable oil after to make it thin enough to drizzle}.  Microwave on HIGH for 30 seconds; stir until melted and smooth.  Drizzle over frosted brownies.  Refrigerate 30 minutes or until firm.  Cut into bars.

Yields 24 brownies {cut 6 rows x 4 rows}

Enjoy!

xoxo

Bean

 

How about a Milkshake -- For Breakfast?

...and, it's healthy!

Okay, what?  Let's start at the beginning, shall we?  I was blog-hopping the other day, following one link to the next and getting introduced to some pretty fabulous food bloggers.  I landed on Dashing Dish, a blog that offers "healthy alternatives to the food you crave".  {Some examples ~ guacamole, lemondrop cupcakes, loaded pasta salad, and banana bread french toast...hello!}.  Dashing Dish is run by a girl named Katie who could not be any more adorable if she tried; she includes fitness information {and has some religious-based posts too}, but the overwhelming majority of the site is recipes, recipes, recipes!  Katie mentions that she lost 20 pounds and has kept it off for five years, and she is also a nurse, so I feel confident taking some healthy recipe tips from her.

The most divine post I came across on Dashing Dish is her I Can't Believe It's Not a Milkshake protein shakes.  Now, most of us have knocked back a chalky, watery, and/or unnatural-tasting protein shake after a workout at one time or another.  Protein is important, especially when you're working out, but many protein shakes leave much to be desired.  So I was instantly intrigued when I hit upon Dashing Dish's list of delicious sounding shake combinations.  They all start with the same base ~ a mix of lowfat cottage cheese, protein powder, sweetener (like stevia), ice and water.  Then a dash or two of a few extra ingredients transforms this shake into a decadent treat that you can feel good about!  {Don't let the cottage cheese part weird you out ~ I don't like cottage cheese at all, but you don't taste it, it blends right up into the shake with everything else and gives it that milkshake-y texture, and it sneaks some calcium into your diet}.

I upgraded the Cookies and Cream Shake from a breakfast or post-workout shake into more of an indulgence by using two real Oreos {instead of the 100-calorie pack kind} in the shake and a dollop of whipped cream on top.  If you're counting calories or Points, remember that modifications like this will alter the calories or Points a bit.

I gave the Peanut Butter Butterscotch Shake a whirl last Friday ~ and I've had a Dashing Dish Shake every day since then!  Peanut Butter Butterscotch is my favorite so far ~ it tastes so good, you think you're being naughty!  Katie posts the calorie and Weight Watchers PointsPlus information for each shake, though, so you know you're actually not being bad at all!  I've also tried the Chocolate Peanut Butter Shake, the Oatmeal Cookie Shake, a modified Cookies and Cream Shake {see above}, and a taste of the Thin Mint shake I made for my husband.

I usually have my shake for breakfast, which also happens to be a post-workout protein boost for me.  I work out right when I wake up, so these shakes pull double-duty in providing me with a filling meal and delivering some all-important protein to my hard-working muscles.

Here, the recipe for my now-beloved Dashing Dish Peanut Butter Butterscotch Shake! {Click here to access Katie's original I Can't Believe It's Not a Milkshake post, including lots of variations; or click here to scroll through her entire Shakes category, which includes seasonal shakes like Pumpkin Pie and Malted Milk Chocolate}.

Dashing Dish Peanut Butter Butterscotch Shake

1/2 cup    lowfat cottage cheese

1             scoop protein powder  {around 100 calories/scoop...Katie and I both use Designer Whey vanilla}

1-3          packets of low-or-no-calorie sweetener {I use Truvia}

5-10        ice cubes {I use 7 to be able to drink through a straw, or 10 to eat with a spoon}

1/2 cup    to 1 cup water {I use a little more to be able to drink through a straw}

2 Tbsp    sugar-free butterscotch pudding mix {in powder form}

2 Tbsp    peanut flour, or 1 Tbsp peanut butter

              a few drops maple extract {optional}

Combine all ingredients in a blender.  Remember to use the "pulse" mode on your blender so that your blenders' motor doesn't burn out from trying to chop up the ice.  Once blended completely, pour into a glass and serve with a straw or a spoon, depending on the consistency.

Enjoy!  {I know you will}

xoxo

Bean

Happy National Strawberry Day!

I recently discovered that I am no longer allergic to strawberries; after a 20+-year strawberry hiatus, what's the best way to reacquaint myself with this sweet and pretty seeds-on-the-outside fruit?  Of course there are chocolate-dipped, there are shortcakes, there are strawberries-and-cream, and there's good ol' fashioned straight-out-of-the-bowl.

But perhaps the most fun way to jump back into the strawberry pool, on National Strawberry Day of all days, is to cut myself a slice of Paula Deen's Simply Delicious Strawberry Cake {it currently has a 5-star rating on Food Network's website}.  The best news?  It's starts with a cake mix, which makes the process that much {wait for it...} sweeter.

{P.S. ~ it's not only National Strawberry Day, it's also National Kahlua Day.  May I recommend our own homemade "ultimate" mudslide?}

Paula Deen's Simply Delicious Strawberry Cake

Ingredients ~ Cake

1    {18.25 ounce} box white cake mix

1    {3 ounce} box strawberry-flavored instant gelatin

1    {15-ounce} package frozen strawberries in syrup, thawed and pureed

4     large eggs

1/2  cup vegetable oil

1/4  cup water

Ingredients ~ Frosting

1/4  cup butter, softened

1     {8 ounce} package cream cheese, softened

1     {10 ounce} package frozen strawberries in syrup, thawed and pureed

1/2   teaspoon strawberry extract

7      cups confectioners sugar

        freshly sliced strawberries for garnish {optional}

Directions

Preheat oven to 350 degrees F.  Lightly grease 2 {9-inch} round cake pans.

In a large bowl, combine cake mix and gelatin.  Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.  Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes.  Remove from pans, and cool completely on wire racks.

For the frosting:  In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy.  Beat in 1/4 cup of the strawberry puree and the vanilla extract.  {The rest of the puree is leftover, but can be used in smoothies or on ice cream ~ Paula's tip!}.  Gradually add confectioners' sugar, beating until smooth.  

Spread frosting in between layers and on top and sides of cake.  Garnish with sliced fresh strawberries, if desired.

Paula's post on Food Network's website can be found here.


xoxo
Bean

{photo credit: cakeblog.org}

Conversation Heart Cookie Cake Pops

When I spotted this "conversation heart" cookie-and-cake creation on Pinterest, I just about died.  Could you possibly find a more adorable homemade Valentine's Day treat?  I think not.

Darla at Bakingdom is the brains behind this ingenious creation, and she's managed to incorporate just about all my favorite things in the world ~ cookies, check...cake, check...sprinkles, check...bright, happy colors, check...food-on-a-stick, check...adorable stamps from Michael's, check! 

Darla swears this is an easy-peasy recipe, but it is a multi-step process, so instead of linking to her site and giving you the recipe here, I'm just going to link over to her site.  That way you'll have every single one of her pictures and instructions to follow!  Click here for her tips, instructions, and step-by-step photos!

I cannot wait to whip up these adorable cookie treats this weekend!

xoxo
Bean

{photo credit:  bakingdom.com}

No-Bake Cake Batter Truffles

...well, isn't that a pretty title!

No-bake recipes are fantastic ~ one, if you've got kids they can help from start to finish, as there are no stove tops or ovens to worry about; two, a no-bake recipe always seems to be a simpler process {probably because the start-to-finish time is quicker}.  And I think we can all agree that all things cake {and cake batter} are indeed a good thing.

I happened across this scrumptious-looking picture of Chef in Training's creation on Pinterest, and I'm. In. Love.  What I especially like about these sweets is their versatility ~ you can use any flavor of cake mix you choose, although white-on-white does keep them looking pristine.  You can also match the truffles to any season or occasion, simply by switching up the color of the candy melts and/or the sprinkles.  Use white sugar sprinkles in January for wintery, snowball-esque treats; use the bright, multi-colored nonpareil sprinkles pictured for the perfect Easter desserts; coat the truffles with orange candy melts and black sprinkles for Halloween; etc.  

Cake Batter Truffles

Ingredients ~ Truffles
1/2     cup unsalted butter, softened
1/2     cup sugar
1 1/2  cups flour
1        cup yellow cake mix
1        tsp vanilla
1/8     tsp salt
3-4    Tbsp milk
2        Tbsp sprinkles

Ingredients ~ Coating
16       ounces {8 squares} almond bark, OR white candy melts
4         Tbsp yellow cake mix {if desired}
           sprinkles

Directions
Beat together butter and sugar using an electric mixer until combined.  Add flour, cake mix, vanilla, and salt;  mix thoroughly.  Add 3 Tbsp of milk and blend; add additional milk if necessary to create a dough-like consistency.  Mix in sprinkles by hand.  Roll dough into one-inch balls and place on a parchment paper- or wax paper-lined cookie sheet.  Chill formed balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark or candy melts in the microwave {in 30-second intervals, or using package instructions} until smooth.  Stir between intervals.  Once melted, quickly stir in cake mix until incorporated completely.  {For smoother-looking truffles, don't add cake mix}.  Using a fork, dip truffles into almond bark; shake off excess by tapping the bottom of the fork on the side of the bowl.  Place truffle back on the cookie sheet and top with sprinkles.  Repeat with remaining balls until finished.

Chill coated truffles in the refrigerator until serving.  Makes approximately 24-30 truffles.



Enjoy!

xoxo
Bean

{photo credit:  chef-in-training.com}

Red Velvet Cake Batter Dip

February is in full swing, and pink and red are the colors of the season ~ this fun and festive dip does not disappoint!  This sweet and creamy dip gets its awesome red hue from red velvet cake mix {much easier than pouring in copious amounts of red food coloring!}, and it pairs well with cookies or fruit for dipping!  Thanks to Something Swanky for the recipes.

For cookies, use easy Pillsbury Pre-Cut holiday cookies {they come with heart and Valentine prints, or Disney and Disney Princess designs}, your favorite cookie recipe, or the Funfetti Sugar Cookie recipe below!

Red Velvet Cake Batter Dip

Ingredients

8       ounces cream cheese, softened

1/2    cup butter, softened

2       cups red velvet cake mix

2-3   cups powdered sugar

3-4   Tbsp milk

Directions

In a stand mixer, cream together the cream cheese and butter until smooth.

Mix in the red velvet cake mix, one cup at a time.  Add 1-2 Tbsp of milk, as needed, keeping consistency of batter smooth.

Mix in powdered sugar one cup at a time, alternating with tablespoons of milk.  Continue alternating powdered sugar and milk until the dip reaches the consistency and sweetness that you prefer.

Serve with cookies, graham crackers, or fruit for dipping.

Funfetti Sugar Cookies

Ingredients

3         cups all-purpose flour

2         tsp baking powder

1         cup sugar

1         cup butter, cold

1         egg

1 1/2   tsp vanilla

Pink and red sprinkles

Directions

Line a baking sheet with parchment paper.  Set aside.  Preheat oven to 350 degrees F.

Combine all ingredients {except for sprinkles} in a stand mixer, and mix on medium speed for 5 minutes.  Dough will look crumbly at first, but will come together when mixed long enough.  Fold in sprinkles with a rubber spatula, or by hand as you roll the dough out.

Roll the dough onto a floured surface to about 1/4-inch thick.  Cut out desired shapes {hearts would be nice!}.  Place shapes onto prepared cookie sheets.  

Bake for 11-12 minutes.  Let cookies cool on sheet for a few minutes, then remove to a cooling rack.

Enjoy, lovebugs!

xoxo

Bean

Chocolate Peanut Butter Bacon Bars

I've heard a lot lately about how amazing the combination of chocolate and bacon is over the past few years ~ I even remember someone on the Food Network raving about straight-up chocolate-dipped bacon {I think it was Duff from Ace of Cakes}.  This Betty Crocker number is the perfect recipe to test out the choco-bacon waters.

Side note:  this type of dessert couldn't be more perfect for those who don't like their sweets too sweet ~ peanut butter and bacon add lots of salty goodness, and semi-sweet chocolate is the same as dark chocolate.  These treats could be just the thing to serve up at your Super Bowl party this weekend, when the chips and dips have disappeared half-time is in full effect.

Chocolate Peanut Butter Bacon Bars

Ingredients
1     pouch Betty Crocker peanut butter cookie mix
1/3  cup vegetable oil
2     Tbsp maple-flavored syrup
1     egg
10   slices bacon, crisply cooked and crumbled {about 3/4 cup}
1/2  cup chopped peanuts
1     cup semi-sweet chocolate chips {6 ounces}

Directions
Heat oven to 350 degrees F.  Lightly spray 9- or 8-inch square pan with cooking spray.

In large bowl, stir together cookie mix, oil, syrup, and egg until soft dough forms.  Reserve 1/4 cup bacon for garnish.  Stir remaining bacon and peanuts into dough.  Press evenly in pan.

Bake 20 to 25 minutes or until golden brown.  Remove from oven; sprinkle with chocolate chips.  Return to oven; bake 1 minute.  Immediately spread chocolate over bars.  Sprinkle reserved 1/4 cup bacon over chocolate.  Cool completely, about 1 hour or until chocolate is set.

Cut into 16 pieces {4 rows by 4 rows}.  Store tightly covered in refrigerator.



xoxo
Bean

Chocolate Cupcakes with Orange Cream Cheese Frosting

National Chocolate Cake Day?  Okay!

You never really need an excuse to enjoy a sweet, rich slice of chocolate cake, especially when it's paired with a creamy frosting that's just sugary enough.  {None of that whipped-cream-frosting nonsense for this girl!}.  And if you're one of those I-don't-like-cake types ~ well, I just don't understand you.

But for the rest of us, today gives us an official excuse to indulge in a little bit of the sweet stuff.  I mean, you can't argue with a national holiday, right?  You could stop at the bakery and pick up a snack, pull out a box of your favorite cake mix, or... you could whip up a batch of these citrusy-chocolately darlings, courtesy of My Baking Addiction. 

Coffee in chocolate batters helps intensify the chocolate flavors, so you know these cupcakes will really satisfy those chocolate cravings.  Orange and chocolate pair like a dream, and it's a much lighter-tasting combo than the flavors that we're used to seeing in winter.

 

Chocolate Cupcakes with Orange Cream Cheese Frosting

Ingredients ~ Cupcakes
1 3/4    cups all-purpose flour
2          cups sugar
3/4       cups good cocoa powder
2          tsp baking soda
1          tsp baking powder
1          tsp kosher salt
1          cup buttermilk, shaken
1/2       cup vegetable oil
2          large eggs, at room temperature
2          tsp pure vanilla extract
1          cup freshly brewed hot coffee

Ingredients ~ Frosting
16        ounces cream cheese, softened to room temperature
            zest of one large orange
3          Tbsp vegetable shortening
6          Tbsp butter, softened to room temperature
2          pounds confectioners sugar, sifted
2          tsp pure vanilla extract


Directions

Preheat the oven to 350 degrees F.  Line standard muffin tins with paper liners; set aside.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.  In another bowl, combine the buttermilk, oil, eggs and vanilla.  With the mixer on low speed, slowly add the wet ingredients to the dry.  With mixer still on low, add the coffee and stir just until combined, scraping the bottom of the bowl with a rubber spatula.

Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full.  Bake for 18 to 22 minutes, or until a cake tester comes out clean.  Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.  Meanwhile, make frosting.

In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese, orange zest, shortening, and butter until well combined.  With the mixer on low, gradually add the confectioners sugar until thoroughly incorporated and smooth.  Add vanilla and mix to combine.  {For the faint orange hue seen in the picture, use a tiny amount of orange food coloring}.

Frost cupcakes using a metal spatula or piping bag with a wide tip.  Because of the cream cheese frosting, if cupcakes aren't being consumed the day of baking, store them in a sealed container in the fridge.  Remove from fridge about an hour before serving.

Enjoy!


xo
Bean

{photo credit:  mybakingaddiction.com}

S'mores Stuffed Brownies

Chocolate + Marshmallow + Graham Cracker = Perfection.

If all equations looked like that, I probably would have done a lot better in math.

Seriously, though ~ whoever invented s'mores was a genius.  The flavor combination of sweet chocolate {preferably classic Hershey's}, melty marshmallows, and crunchy graham crackers is infinitely satisfying.    Weather conditions don't always allow us to spark up the outdoor fire pit and make a handful of ooey-gooey treats, though.  Enter s'mores brownies ~ heaven!  Not all s'mores brownies recipes are created equal, however...trust me, I've tried them all!  {Or a lot, at least}.

Whether you're looking for a winter-friendly alternative to campfire s'mores, you want something new and delish to put on the dessert table at a party, or you're just craving a sweet snack that is downright scrumptious, you won't be disappointed with Picky Palate's S'mores Stuffed Brownies.

 Half the batter, then graham crackers, then chocolate

 Marshmallows everywhere, followed by the rest of the batter

Ready to bake!

S'mores Stuffed Brownies

Ingredients

1         box of your favorite brownie mix {I love Betty Crocker's Ultimate Fudge}

4 1/2   full graham crackers

3 1/2   full-size Hershey bars

16       large marshmallows

Directions

Preheat oven to 350 degrees F.  Prepare brownie mix according to package directions.  Line an 8x8-inch baking pan with foil and spray generously with cooking spray.

Pour half of the brownie batter into lined pan.  Layer graham crackers over batter, followed by Hershey bars and marshmallows.  Pour remaining brownie batter over marshmallows.  

Bake for 40-45 minutes, or until toothpick comes mostly clean from center.  Remove from oven and let cool completely.  Carefully lift foil to remove foil and brownies from pan.  Peel any foil away from edges and cut into squares.

These are super delicious when cooled, but are even more amazing when they're still just a touch warm from the oven!  Serve with a glass of milk and get ready to smile!

xoxo

Bean

{photo credits:  picky-palate.com}

Skinny Cow = Super Yum

I try to eat "clean" overall ~ I shop at Whole Foods and buy organic brands from my local supermarket; I avoid artificial sweeteners, additives and pesticides when possible; and my go-to snacks tend to be from Kashi, Bear Naked and Newman's Own.

I'm not perfect with my eating habits, though ~ I have the occasional Diet Pepsi {hi, aspartame}, I'd be hard-pressed to try to pass up a bowl of Cheez-its, and Kraft Macaroni & Cheese {spirals please!} is probably one of my top five favorite foods of all time.

My point is ~ I think balance is key in life, and that includes eating habits.  Treat your body right most of the time, but indulge a little too.  And if you choose your indulgences wisely, they can satisfy your cravings without canceling out your healthy habits.  One of my favorite "smarter" sweet treats?  Skinny Cow brand ice cream sandwiches and candies. 

The ice cream sandwiches have been around for years, and come in seven different flavors {including chocolate peanut butter, mint, and no-sugar-added vanilla}.  The Skinny Cow candy line has just joined the party in the past few months and features Dreamy Clusters {caramel and crispies covered in dark or milk chocolate} and Heavenly Crisp bars {wafers and peanut butter or chocolate creme filling, covered in milk chocolate}.  Skinny Cow also offers ice cream cups, cones, and bars, which I haven't tried. 

You won't for a second think you're eating a "diet" dessert ~ none of the SC snacks I've tried have had the dry, cardboard-y texture or fake-sweet aftertaste that a lot of low-calorie/low-fat/low-sugar/low-whatever "sweets" normally have.  They taste perfectly yummy and indulgent, and they definitely hit the spot.

So while I won't find them on the shelves of my local Whole Foods market, these Skinny Cow treats are a low-cal way to satisfy my sweet tooth.  Chocolate + "Skinny" + Great Taste = I'll take two, please!  :)


xoxo
Bean

{photo credits:  southernsavers.com, seriouseats.com}

Yummy Triple Berry Cobbler

I made this Berry Cobbler {courtesy of Betty Crocker} for dessert at my mom's house on Christmas Day.  I didn't even take pictures of my own creation because I didn't realize it would be impressive enough to share.  Let me tell you though ~ this cobbler was so good!  Between the five of us {and my mom eats like a bird so she almost doesn't count}, the entire cobbler was gone in under 20 minutes.  Everyone thought it was delicious, and it was a nice change from the super-heavy sweets that are typical this time of year, like rich chocolate treats and dense, creamy cheesecakes.

This was originally called a "Merry Berry Cobbler", but there isn't anything overly "Christmasy" about it.  I would be comfortable serving this year round {in the summer, you can use fresh berries!}.  I offered both Cool Whip and whipped cream to top off the cobbler ~ either way works!

Triple Berry Cobbler

Ingredients

1      cup granulated sugar

1/3   cup cornstarch

2      cups fresh or frozen raspberries

2      cups fresh or frozen blueberries

2      cups fresh or frozen blackberries

2      Tbsp lemon juice

1      cup all-purpose flour

1/4   cup packed brown sugar

3/4   tsp baking powder

1/4   tsp salt

1/4   tsp ground nutmeg

1/4   cup butter or margarine

2-3   Tbsp hot water

        Whipped cream or Cool Whip

Directions

Heat oven to 400 degrees F.  Grease 2-quart casserole with shortening.  In a 4-quart Dutch oven {I just used a large pot}, mix granulated sugar and cornstarch.  Add berries and lemon juice; toss until evenly coated.  Heat to boiling.  Boil 3 to 5 minutes {7 to 10 minutes for frozen berries}, stirring constantly, until slightly thickened.  Spoon into casserole.

In a large bowl, mix flour, brown sugar, baking powder, salt and nutmeg.  Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs.  Stir in enough hot water until mixture forms a soft dough.  Drop dough by tablespoonfuls onto berry mixture.

Bake cobbler 25 to 30 minutes or until topping is golden brown.  Serve warm with whipped cream or Cool Whip.

xoxo

Bean

{photo credit:  bettycrocker.com}

Red Velvet Whoopie Pies with Peppermint Filling {12th 12 Days Recipe}

When I buy special-edition holiday baking magazines, I hang onto them and store them with the rest of my cookbooks.  They're chock-full of great, timeless recipes that I can tap into year after year ~ everything from cookies and bars to cakes and pies, from appetizers and side dishes to cocktails.  I made a few batches of classic chocolate whoopie pies a few years ago, and they were a hit.  This year, I decided to try out a red velvet whoopie pie recipe from the same 2009 Better Homes and Gardens "Christmas Cookies" publication.  The pretty red-and-white color combo looks perfect on a Christmas dessert table, and whipped up with a peppermint filling, they're sure to be a favorite!

Red velvet cake traditionally pairs with a cream cheese frosting, and BH&G suggested a cream cheese and peppermint filling to give these cakes a holiday kick.  I added mint extract to a traditional white filling instead {skipping the cream cheese} to accommodate the lactose-intolerant people in my life {yes, I know it still has milk and butter.  My brother can have milk if it's cooked and butter in small doses.  If you have someone who is completely lactose-intolerant in your life, you may want to opt for a canned vanilla frosting mixed with a teaspoon of mint extract}.  For those red-velvet-and-cream-cheese purists {I hear ya!}, I've included the suggested cream cheese filling recipe here as well.

As you can see, the magazine topped their whoopie pies with crushed peppermints.  I crushed a few candy canes up and rolled the sides of a finished whoopie pie through it, but I decided I liked the way they looked plain better.  If you'd like to add crushed peppermints or candy canes to your whoopie pies, sprinkle some on top right before serving.

Red Velvet Whoopie Pies

with Peppermint Filling

Ingredients {Whoopie Pies}

1/2  cup butter, softened

1     cup packed brown sugar

2     Tbsp unsweetened cocoa powder

1/2  tsp baking soda

1/4  tsp salt

1     egg

1     tsp vanilla

2     cups all-purpose flour

1/2  cup buttermilk

1     1-oz bottle red food coloring {2 Tbsp}

1.  Preheat oven to 375 degrees F.  Line a cookie sheet with parchment paper; set aside.  In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.  Add the brown sugar, cocoa powder, baking soda and salt.  Beat until combined, scraping the bowl occasionally.  Beat in egg and vanilla until combined.  Alternately add flour and buttermilk, beating on low speed after each addition just until combined.  Stir in red food coloring.

2.  Spoon dough from a rounded measuring teaspoon 2 inches apart onto prepared cookie sheet.  {Keep mounds as rounded as possible}.  Bake in the preheated oven for 7 to 9 minutes or until edges are set.  Cool on cookie sheet for 2 minutes.  Transfer cookies to a wire rack; let cool.

3.  Spread filling on flat sides of half of the cookies.  Top with remaining cookies, flat sides down, pressing lightly together.  Serve immediately.

Makes about 40 sandwich cookies

To store:  Layer cookies between sheets of waxed paper in an airtight container; cover.  Store in the refrigerator for up to 3 days.  Let cookies stand at room temperature for 20-25 minutes before serving.

Ingredients {White Filling}

3/4  cup milk

1/4  cup all-purpose flour

3/4  cup butter, softened

2     cups powdered sugar

1/2  tsp vanilla extract

1/2  tsp peppermint extract

In a small saucepan, combine the milk and flour.  Cook and stir over medium heat until thickened and bubbly {note:  don't leave unattended.  This will thicken quickly and will scald and burn if not stirred constantly}.  Cook and stir 2 minutes more.  Remove from heat; cool.  In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Beat in powdered sugar until fluffy.  Beat in vanilla and peppermint extracts.  Beat cooled milk mixture, one large spoonful at a time, into butter mixture.  Beat on high for 1 minute or until filling is smooth and fluffy.

Ingredients {Cream Cheese Filling}

6   ounces cream cheese, softened

3   Tbsp butter, softened

1/2 tsp peppermint extract

3    cups powdered sugar

      Milk, as needed

In a large bowl, combine cream cheese, butter and peppermint extract.  Beat with an electric mixer on medium-low to medium speed until light and fluffy.  Gradually beat in 3 cups powdered sugar.  Add milk, 1 teaspoon at a time, to make a filling of spreading consistency.

Have a very Merry Christmas, everyone!

xoxo

Bean

Chocolate Peppermint Pinwheel Cookies {11th 12 Days Recipe}

These pretty swirled cookies pair that classic holiday combo, chocolate and mint, and the swirled design looks so impressive to guests, without creating too much work for you.  {Food Network's Alton Brown ranks them on the difficulty scale as "intermediate" ~ the trickiest part of the process is rolling out the doughs to the same size...not too tricky!}.  I made these cookies last Christmas and they were gobbled up fast.

Chocolate Peppermint Pinwheel Cookies

Ingredients

1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies

Divide the dough in half; add chocolate and vanilla to one half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours. 

 

Preheat oven to 375 degrees F.


Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.


Sugar Cookies

3 cups all-purpose flour

3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough


Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.  Follow directions above.

Yields approx. 3 dozen cookies


xoxo
Bean

Chocolate-Dipped Grahams {10th 12 Days Recipe}

 

I started working on this post because I had a serious craving for s'mores, with several obstacles in my way.  It's not really s'mores season, for one; also, I live in an apartment with no yard, so I don't have the grill or firepit required for appropriate s'mores-making.  {And don't try to make them in the microwave ~ the marshmallow will expand enormously, if not explode, and then become chewy and tough...I speak from experience}.

I set out to make an indoor s'mores-style treat, and one that could be packaged up in gift bags would be even better!  I started with marshmallow sauce {the ice cream topping kind}, because I figured Marshmallow Fluff would be too thick and more likely to make the graham crackers break {it doesn't spread incredibly easily}.  Coating the grahams in marshmallow sauce just made them soggy, though, and dipping them in chocolate first and then drizzling them with marshmallow sauce was a good alternative, but the marshmallow sauce took days to set, so they weren't easy to pack up for storage or gifting.

I finally admitted defeat and decided to just stick with a chocolate-dipped option with Christmas-colored sprinkles on top ~ simple, yummy, and decidedly less frustrating.  A handful of ingredients is all you need, and the chocolate hardens up super fast, making these a quick and easy last-minute dessert option.  {Read all the way to the bottom to see how I finally mastered the s'mores-style graham last night!}

 Graham crackers, chocolate, and sugar sprinkles ~ simple!

My husband pitched in to help while I took pictures of the dip/swirl/smooth process

~ those are not my hairy hands! ;)

 Let the dipped grahams set and harden for a bit 

All finished and ready for snacking!

Chocolate-Dipped Grahams

Ingredients
Honey graham crackers, broken into smallest rectangles
Semi-sweet chocolate chips
Toppings:  sprinkles; nonpareils;  crushed candy canes; for drizzling:  marshmallow sauce, melted peanut butter, melted colored candy melts

Line a cookie sheet with wax paper.  Break graham crackers along perforations into small rectangles  {the bigger the cracker, the more likely it will break during the dipping process, so the smallest option is the best}.

Melt chocolate chips in the microwave or in a double-boiler, stirring frequently and taking care not to let chocolate burn.  {I use the microwave and use 1/3 - 1/2 a bag, and melt more as needed}.  Holding one end of the cracker, drag it through the chocolate on one side and then the other.  Use a spoon or spatula to wipe off excess chocolate and cover any missed spots.

Place dipped graham crackers on wax paper.  Dip and place 4-6 grahams, and then sprinkle with toppings {if using}, while chocolate is still very wet.  If you are using a drizzle topping, you can wait until you're finished dipping all your grahams.

Allow grahams to cool and harden before packaging or serving.



And for a chocolate-marshmallow treat....

 Spread Marshmallow Fluff on one side of a cracker

 Use spoon to help coat graham, leaving a little bit of fluff exposed

Ta-dah!

After a trial-and-error process, I mastered the s'mores-style dipped graham cracker yesterday!  Spread a bit of Marshmallow Fluff carefully on one side of a graham cracker piece ~ fluff on both sides will make the cracker soggy within an hour or so.  If you've ever made a peanut butter and fluff sandwich {and I've been told most people outside of Massachusetts don't even know what that is?}, you know that fluff is notorious for ripping apart the bread because of it's thick, super-sticky consistency.  Use a small amount of fluff and spread carefully, and you'll be fine.

Follow the same dipping process as above, but use a spoon or spatula even more to help coat the marshmallow side ~ otherwise each dip and swirl will leave more and more fluff behind in your bowl of chocolate.



Enjoy!

xoxo
Bean