Healthier Whole Wheat Pizookie

 

Are you in the 'I need something sweet after dinner' club with me? Even if it's nothing big, just a piece of chocolate or a mug of diet hot chocolate, I have to have a little something for dinner to feel complete. Other times, I crave something more substantial, like a cookie or ice cream. Or, in this case, a pizookie.

I was first introduced to the concept of a pizookie by Fitnessista, who has an undying love for these chocolate chip cookies baked up pizza/cake style. And now I totally understand why. Thick and gooey chocolate chip cookies? What's not to love.

But since my craving for pizookies struck during the middle of the week (not typically the day I choose to indulge in a decadent dessert), I decided to get a little creative and make the pizookies you saw in last week's post a little healthier and less guilt-inducing. So what did I do? Here's the rundown:
-Used 100% whole wheat flour
-Used Egg Beaters in place of regular eggs
-Cut back the sugar by half and used a mashed banana instead
-Reduced the butter from 8 tablespoons to 4 tablespoons

The results were fantastic! Although Joey was pretty skeptical when I told him I had made a healthy dessert, he was a believer at first bite. Keep in mind, these do taste healthy and don't taste like a typical cookie (they are more muffin-like), but this dessert really hit the spot on a Thursday night. I baked these in 4-inch ramekins from Target, but keep in mind that a serving is for 1/2 a pizookie. Not to worry, the serving is still pretty substantial and it's a great reason to sit down with your loved on and share a dessert together. 

Healthier Whole Wheat Pizookie
Ingredients
*1 1/2 cups whole wheat four
*1/2 teaspoon baking soda
*1/4 tsp. salt
*1/2 tsp. ground cinnamon
*1/2 cup granulated sugar
*4 tablespoons unsalted butter, softened
*1 medium banana, mashed
*1/4 cup liquid egg whites (Egg Beaters) or 1 large egg, lightly beaten
*1/4 cup dark chocolate chips or chopped dark chocolate pieces

Instructions
*Preheat oven to 350°F. Lightly grease four (4 inch) oven-going ramekins (I am guessing the jumbo muffin cups would work just as well). Set aside.
*In a small bowl, combine the flour, baking soda, salt and cinnamon. In a second bowl, combine the sugar, butter, banana and liquid egg whites. Beat until well combined.
*Add the wet ingredients to the dry ingredients. Stir until just combined. Stir in the chocolate pieces.
*Divide batter among the four greased ramekins and bake for 18 to 21 minutes, until the edges are set and the center is just lightly soft. Remove from oven. Cool slightly. Drizzle with chocolate syrup, if desired, and enjoy warm.

Nutrition Facts per serving: 220 cal., 8 g fat (4.8 g saturated fat), 16 mg chol., 36 g carbohydrate, 17 g sugar, 3.5 g dietary fiber, 4 g protein

Inside-Out S'Mores Brownies

Hey everyone! How was your weekend? Joey and I have really been enjoying spending weekends at home lately after spending what felt like every weekend on the go during the months of September through December. I'm not going to lie, we felt completely overwhelmed and exhausted after the Christmas season. For that reason, January has been amazing. 

In other news, I must have been really loving the February issue of Better Homes and Gardens because the last two recipes I've made have been from said issue. It probably has something to do with the fact that it's packed with gooey chocolate recipes, including these Inside-Out S'Mores Brownies.

While I was editing these photos, Joey said to me, "Those look good in photos. But no matter how good they look in photos, they are a million times better in your mouth." I take that as high praise, seeing that my husband is more of a fan of salty snacks than sweet desserts.

I, on the other hand, think I need to get these babies out of the house and in the hands of my work colleagues before I demolish them myself. If you're planning on making them yourself, I would highly recommend inviting friends over to share them with!

Inside-Out S'Mores Brownies
Recipe from Better Homes and Gardens, February 2012

Ingredients
*1/2 cup butter
*2 oz. unsweetened chocolate
*1 cup sugar
*2 large eggs
*1 tsp. vanilla
*3/4 cup all-purpose flour
*9 honey graham cracker squares
*1 cup tiny marshmallows

Instructions
*Preheat oven to 350°F. Line an 8x8x2-inch baking pan with aluminum foil or parchment paper. Spray with nonstick cooking spray. Set aside.
*In a medium saucepan, melt butter and chocolate. Remove from heat and add in the eggs, sugar and vanilla. Beat in the flour until just combined.
*Spread half the batter in the prepared pan. Top with graham crackers (divide as necessary to evenly top batter). Sprinkle marshmallows on the graham crackers, but do not let them touch the sides of the pan. Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.
*Bake for 25 to 27 minutes or until set. Cool completely on a wire rack. Cut into bars. Makes 15 brownies

Happy Baking!
Madison

Black Bean Brownies

Three months ago I took a trip to the Wednesday Farmer's Market in downtown Des Moines over our lunch hour. The day was beautiful and I was impressed with the selection of tasty lunch items the small farmer's market had to offer. But what really drew me in was a small whole foods stand selling, among other things, black bean brownies. As you can probably imagine, I couldn't resist trying a sample and hearing about what this black bean brownie thing was all about.

Turns out, the nutrition stats on the brownie were really impressive and I couldn't even tell there were black beans in the brownie. It was just incredibly moist and gooey. Totally my kind of brownie.

Although it took me a while to get in my kitchen and replicate the black bean brownie in my own kitchen, I can report back to you that they are as easy and tasty as ever. Made with whole wheat flour, just a bit of sugar and black beans for protein, these are brownies that you can feel good about eating! In fact, each brownie contains just around 120 calories and 3 grams of protein. If you want to make them even healthier, I think you could probably cut back on the sugar even more, and perhaps sub some apple sauce for some of the oil.

Oh, and as a trial, when Joey got home I offered him a brownie and asked what he thought. He couldn't even tell there was anything healthy about these brownies. When I asked him what he thought the secret ingredient was, he said whole wheat flour. And although that's true, it wasn't exactly the answer I was looking for. He couldn't even tell there were black beans involved. I would call that a success!

Black Bean Brownies
Adapted from FoodNetwork.com

Ingredients
*3/4 cup black beans, rinsed and drained (canned is fine)
*1/2 cup light flavored olive oil or canola oil
*2 eggs or 1/2 cup Egg Beaters liquid egg replacement
*1/4 cup unsweetened cocoa powder
*1/2 cup granulated sugar (could probably reduce to 1/3 cup if desired)
*1 tsp. instant coffee granules
*1 tsp. vanilla extract
*1/4 cup semi-sweet chocolate chips, melted
*1/3 cup whole wheat flour
*1/2 tsp. baking powder
*1/4 tsp. salt
*Additional chocolate chips (optional)

Instructions
*Preheat oven to 350°F. Line an 8x8-inch baking pan with aluminum foil. Set aside.
*In the bowl of a food processor or blender, combine the black beans, olive oil, eggs, cocoa powder and sugar. Blend until well combined and mixture is smooth, about 1 minute. Add in the coffee, vanilla, melted chocolate, flour, baking powder and salt. Blend until smooth, about 30 seconds.
*Pour batter into prepared baking dish and spread to distribute evenly. Top with additional chocolate chips, if desired. Bake in the middle rack of the preheated oven for 20 minutes. Transfer to wire rack to cool. Makes 16 brownies

Happy Baking!
Madison

Everyday Chocolate Loaf Cake

 

Thank you all for the happy birthday wishes and for your support as I balance a whole host of things that are piling onto my platter. I can promise you that I'll have more information for you about unspoken happenings by the end of the month.

Now, let's talk about cake. Although Joey and I celebrated my birthday with an ice cream cake this year, I made these little individual chocolate loaf cakes a few weeks back after spotting them on Smitten Kitchen for a little early birthday celebrating. 

Although I'm famous for not loving chocolate like most people seem to (including my hubby), something about this simple recipe called out to me. You see, when it comes to baking, there are few things I love more than a simple cake recipe. I guess I still believe deep down inside that cakes are supposed to be simple, Little House on the Prairie style. It makes absolutely no sense, I know. 

This recipe made enough cake to feed a small crowd, or a few hungry chocolate lovers for days on end. I found that dividing the batter among individual loaves as opposed to one giant loaf made it easier to freeze some of the cake and save it for later. Which, of course, comes in handy when the craving for chocolate strikes. 

Everyday Chocolate Loaf Cake 

Recipe just slightly adapted from Smitten Kitchen

Ingredients

*1/2 cup unsalted butter, softened

*1 cup firmly packed brown sugar

*1/2 cup sugar

*1 large egg

*1 cup buttermilk

*1 teaspoon vanilla extract

*3/4 cup whole wheat flour

*3/4 cup all-purpose flour

*3/4 cup Dutch cocoa powder

*1/4 teaspoon baking soda

*1/2 teaspoon baking powder

*1/4 teaspoon salt

Instructions 

*Preheat oven to 325°F. Butter three mini loaf pans (you can also just use one standard-sized loaf pan and bake for 60 to 70 minutes). Line the bottom of the baking pans with parchment paper. Set aside. 

*In the bowl of an electric mixer, beat together the butter and sugars until smooth and fluffy, about 3 minutes. Add in the eggs. Beat until just combined, followed by the buttermilk and vanilla. 

*In a large bowl, beat together the flours, cocoa, baking soda, baking powder and salt. Add to the mixture in the bowl, beating until just combined. Do not overmix. Scrape down the batter from the sides of the bowl and transfer batter into the prepared pans. 

*Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool. 

Happy Baking!

Madison

Homemade Almond Joy Candy Bars

 

Hey, friends! I hope you had a great weekend. My mom spent the weekend with us, which meant Joey and I spent the weekend trying to keep up with her. We played tennis, grilled out and went on an 8-mile run this morning. Exactly how I like to spend my weekend. 

For as long as I remember, I've been intrigued by the idea of making my own candy bars. I don't really have a clue why, since I can't remember the last time I ate a full-sized candy bar or purchased one at the store, but it's intrigued me none the less. 

Of course making homemade Snickers intimidates the heck out of me, and don't ask me how to recreate that filling inside a Milky Way. So to begin my candy bar making adventures, I stuck with something approachable: an Almond Joy. 

I suppose it's only fitting that the recipe I found when I Googled 'Homemade Almond Joy' was from Joy the Baker. Trust me, her recipe does not disappoint. We've been keeping these babies in our fridge for the last week or so and I can only imagine they would make a great treat wrapped up in waxed paper and tied with a ribbon.  

 

Homemade Almond Joy Candy Bars

Recipe Courtesy of Joy the Baker 

Ingredients

*7 ounces sweetened condensed milk

*1 cup powdered sugar

*1 tablespoon vanilla extract

*Pinch of salt

*2 1/2 cups unsweetened flake coconut 

*30 almonds

*20 ounces good quality milk chocolate chips 

Instructions

*In a large bowl, combine the sweetened condensed milk, powdered sugar, vanilla extract, salt and coconut. Stir until well combined. Refrigerate mixture until ready to use. 

*Meanwhile, line a baking sheet with parchment paper. Set aside. Melt the chocolate chips in a microwave-safe bowl in the microwave, melting in 30-second intervals until it is completely smooth. 

*Form the coconut mixture into 30 oval-shaped clusters. Press an almond into the center of each cluster. 

*Place one coconut cluster on a fork. Use a spoon to scoop a bit of chocolate over the almond.  This will help the almond stick to the candy and not fall off during dipping.  Lower fork into chocolate and spoon chocolate over candy to coat.  Lift fork and gently shake to release some of the chocolate.  Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet.

*Allow chocolate clusters to harden, at least an hour. 

Happy Baking!

Madison

Peanut Butter Chocolate Cheesecake Ice Cream

  

This weekend, something so amazing came out of my ice cream maker that I can hardly believe it was me who made it. Chocolate and peanut butter are a killer combination in every form, but chocolate and peanut butter together in cheesecake ice cream form? Absolutely killer.

I could keep rambling about how the subtle chocolate flavor compliments the creamy peanut butter perfectly. Or comment on how the cream cheese adds a perfect bit of tang and makes for the creamiest ice cream I've ever eaten.

Or I could just encourage you to make some for yourself and actually taste what I'm talking about.

Yeah, that sounds about right. Go forth and make ice cream! What are you waiting for?

Peanut Butter Chocolate Cheesecake Ice Cream
Inspired by Jeni's Splendid Ice Creams At Home

Ingredients
*2 cups 2% chocolate milk
*1 tablespoon plus 1 teaspoon corn starch
*2/3 cups granulated sugar
*1 teaspoon vanilla extract
*1 1/4 cups heavy cream
*4 oz. cream cheese, softened
*1/2 cup creamy or crunchy peanut butter (not natural peanut butter)

Instructions
*In a small bowl, combine 2 tablespoons of the chocolate milk and the corn starch until smooth. Set aside.
*In a large saucepan over medium heat, combine the remaining chocolate milk, sugar and vanilla extract. Bring to a boil and continue to cook for four minutes, stirring frequently. (I had issues with the mixture boiling over a bit, so watch carefully and remove from the heat for a second or two, if necessary)
*After four minutes, remove from the heat and whisk in the corn starch mixture. Return to heat, bring to a boil and continue to boil for one to two minutes or until mixture is thickened slightly. (A good test: it's ready when it thinly coats the back of a wooden spoon.)
*Remove from heat and whisk in the cream cheese and peanut butter. Whisk until smooth and well combined. Whisk in the heavy cream. Pour mixture through a mesh sieve and into a bowl.
*Place mixture in the refrigerator and refrigerate for 8 to 12 hours or until mixture is completely chilled.
*Transfer chilled mixture to the bowl of an ice cream maker and freeze according to manufacturer's instructions. Store mixture in an airtight container in the freezer.

Happy Cooking!

Madison

The Only Chocolate Chip Cookie Recipe You'll Ever Need

I don't like to over-promise on a recipe, and I'm not fond of people who exaggerate. This post title claims that this is the only chocolate chip cookie recipe you will ever need. And it's neither an over-promise nor an exaggeration. This is the real-deal, the most amazing cookie I've ever made, and a big hit in our house.

I've owned a copy of Desserts By The Yard by Sherry Yard for almost a year now. It's a beautiful book filled with tantalizing recipes. Unfortunately, I have an endless stack of cookbooks that I have yet to dig into, this being one of them. That is, until last week. I was in a major baking mood last week, so when the hankering for a chocolate chip cookie hit me I went ruffling through my cookbooks in search of a new recipe.

Desserts By The Yard did not disappoint, my friends. Sherry is a seasoned and acclaimed pastry chef, and after trying her recipe for chocolate chip cookies I do not doubt why. They were perfect. Like seriously divine. The perfect mix of soft, chewy and dense, chock-full of chocolate and ever so slightly crispy around the edges.

I know that I've shared recipes for chocolate chip cookies on this site before, all of them delicious in their own right, but I think I'm done searching for that perfect recipe. Because, you see, these cookies are it.

Quintessential Chocolate Chip Cookies

From Desserts By The Yard by Sherry Yard

Ingredients

*1 1/2 cups all-purpose flour (I used whole wheat flour and had equally wonderful results) 

*1/2 teaspoon baking soda

*4 ounces unsalted butter, softened

*1/2 cup sugar

*1/2 cup packed light brown sugar

*1/4 teaspoon salt

*1 large egg

*1 teaspoon vanilla extract

*12 ounces semi-sweet chocolate chips or dark chocolate chips

Instructions

*Place racks in the middle and lower third of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper. 

*Sift together the flour and baking soda and set aside. 

*In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter on medium speed until creamy, about 2 minutes. 

*Scrape down the sides of the bowl. Add the sugar, brown sugar and salt. Continue creaming the mixture on medium speed until it is smooth and lump-free, about 1 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle. 

*Add the egg and vanilla and beat on low speed for 15 seconds, or until the egg is fully incorporated. Do not overbeat. Scrape down the sides of the bowl.

*On low speed, add the sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down the sides of the bowl. Add the chocolate and mix in. 

*Drop dough by rounded tablespoons onto prepared baking sheets, 2-inches apart. Bake, rotating the sheets from top to bottom and from front to back halfway through the baking, for 12 to 14 minutes, until lightly browned. Remove from the oven and slide the parchment off the baking sheets onto a work surface. Cool the baking sheets between batches. Allow the cookies to cool for at least five minutes before serving. 

Have a great weekend!

Madison

Chocolate Dumpster Cookies

I had to work this weekend, and although I love my job, working on a Saturday really isn't my thing. Unless, of course, you are working on the set of a photo shoot and get to take a bunch of swag, like chocolate and cereal, with you. That helps to make working on a Saturday not so bad.

Baking with chocolate isn't something I do frequently because chocolate is expensive and I find it hard to justify buying something expensive that I don't really need. But let's face it, we all have that drawer in our homes that has a half a bag of chocolate chips, and another quarter bag of white chocolate chips, and so on.

And so, after Saturday's photo shoot, I came home with three half bags of chocolate to add to my already growing stash. What's a girl to make when she has a whole bunch of mismatched chocolate and cereal on her hands? Chocolate Dumpster Cookies, of course! Upon first glance, you might think I made a typo. Only a quarter cup of flour is no mistake. It's quite amazing, actually, that these cookies come together and taste as delicious as they do. Except when you combine chocolate, nuts, more chocolate and some yummy cereal it's not really hard to believe they're gooey, dense and 100% divine.

Chocolate Dumpster Cookies
Ingredients

*6 oz. semi-sweet chocolate
*2 oz. unsweetened chocolate
*1/3 cup butter
*3 large eggs
*1 cup sugar
*1/4 cup flour
*1/2 teaspoon baking powder
*1/2 teaspoon vanilla extract
*1/8 tsp. salt
*1 1/3 cups Kellogg's Cracklin' Oat Bran cereal (or other cereal of choice)
*2/3 cup rolled oats
*1/3 cup chopped nuts (I used pecans)
*6 oz. white chocolate chips
*6 oz. semi-sweet chocolate chunks

Instructions
*Preheat oven to 325°F. Line a baking sheet with parchmen paper or Silpat baking mat. Set aside.
*In a saucepan over medium heat, combine the 6 oz. semi-sweet chocolate, 2 oz. unsweetened chocolate and the butter. Stir frequently until chocolate and butter are melted and smooth. Remove from heat. Set aside.
*With an electric mixer, beat together eggs and sugar until well combined. Add in the chocolate and beat until combined. Then, add in the flour, baking powder, vanilla and salt and beat until just combined.
*Stir in cereal, oats, chopped nuts, and chocolate chips and chocolate chunks by hand until well combined.
*Spoon by heaping tablespoons onto baking sheet, about 2 inches apart, and bake for 15 minutes. Cool completely on baking sheet and enjoy!

Happy Baking!

Madison

Chocolate Sour Cream Frosting

This weekend, Joey and I had a date to celebrate the fact that he passed a very important work-related certification exam. Naturally, I thought baking a cake was in order and had intended to share with you a cake and frosting recipe. However, the cake was a tad on the dry side and not yet ready to share. The frosting, on the other hand, was fabulous. 

It was thick, dense, and ultimately rich in the very best sense. And I was so delighted with how easy it was to work with when frosting a cake. The smooth, shiny, velvety texture made cake decorating a breeze. I would, however, offer this bit of advice: this frosting is best eaten on the day you frost the cake. After a day it loses its luster just a bit. Though it didn't really stop me. 

And now for a public service announcement: If you haven't gotten your flu shot this year, go and do so this week. Though I felt decently healthy on Friday and was on the mend from my recent sickness, I woke up Saturday morning with chills, intense body aches, and major chest congestion. The doctor's diagnosis on Saturday was Influenza B, and I spent the rest of the weekend in a ball on the couch. It was no fun and a flu shot could have saved me a bunch of pain and discomfort. 

Take care of yourselves and have a happy Monday!

Chocolate Sour Cream Frosting

Adapted just slightly from Maida Heatter's Cakes

Ingredients

*12 oz. semi-sweet chocolate chips

*16 oz. milk chocolate chips

*1 pint sour cream

*1 tsp. vanilla extract 

*1/4 cup milk

Instructions

*Heat semi-sweet chocolate and milk chocolate in a saucepan over low heat, stirring frequently, until just melted. Remove from heat and pour into the bowl of an electric mixer. Add in sour cream and vanilla and beat 1 to 2 minutes on low heat until smooth. Add in milk and beat an additional 30 seconds. 

*Spoon over cake and spread into an even layer. 

Happy baking!

Madison

Mint Hot Chocolate Cookies

I'm thinking of turning Monday mornings into a time for weekly wedding updates. Everyone okay with that? Mmmkay good.

What's become very evident to me over the past week and a few days is that I'm a very decisive bride. One who doesn't dilly-dally over decisions in the least bit. And since Joey and I didn't want a long engagement, it works out well.

Decisions Made:
*Date: July 9!
*Ceremony and reception locations: Check!
*Dress and veil: Check and Check!

In other news, I made you some cookies. Ugly ones at that. But just because they are ugly doesn't mean they don't taste amazingly delicious and deserve to be given a chance. Seriously, these cookies are pure deliciousness. They're chewy, thin and crispy around the edges with a slight caramel wafer appeal. And for anyone who loves mint chocolate chip ice cream, these will pull at your heart-strings like none other.

Mint Hot Chocolate Cookies
Adapted from Martha Stewart Living, December 2010 
(Printable Recipe)

Ingredients
*2 1/2 cups whole wheat pastry flour or all-purpose flour
*1/3 cup mint-flavored hot chocolate powder
*3/4 tsp. baking powder
*1/2 tsp. salt
*2 sticks butter, softened
*1 cup sugar
*1 large egg
*1 tsp. vanilla extract
*1 cup chopped peppermint patties

Instructions
*Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside. 
*Whisk together flour, hot chocolate powder, baking powder and salt.
*With an electric mixer, beat together the butter and sugar until fluffy, about 1 to 2 minutes. Add in the egg and vanilla extract and beat until well combined. Slowly add in the flour mixture, beating until just combined, followed by the peppermint patties.
*Form dough into 1-inch circles. Place on baking sheets and flatten slightly with the palm of your hand. Bake 9 minutes per batch. Cool for 5 minutes on baking sheet before transfering to wire rack to cool completely.

Happy Baking!

Madison

Strongbow Hard Cider Cupcakes

Let's get one thing straight: I am not a passionate beer drinker. In fact, I'm not much for alcohol in general, and when J. and I sit down to have a drink, a half glass of anything is enough to satisfy my tastes.

What I am is a Strongbow drinker.

Strongbow, as in the English hard cider, my favorite alcoholic beverage, and pretty much the only drink I ever really have a craving for. It's crisp, and bubbly, and slightly sweet. Just sweet enough, I reasoned, to put it into a cupcake. Playing up the apple notes of this cider, I peppered these cupcakes with a bit of ground cinnamon and apple jelly.

And in case you weren't temped already, I gave you chocolate, too. Apples and chocolate? Heck, why not? I'm already made a cupcake based on something from a beer bottle for goodness sake. The time to be risky, if there ever was one, is now.

I know that questions will come in about how that little flower was made. It's an edible marzipan flower and it's super easy to make. So easy, that I think a tutorial is in order. More details to come! Until then, bake some cupcakes and bide your time.

Strongbow Hard Cider Cupcakes 

(Printable Recipe)

Ingredients

*1 stick butter

*1 cup granulated sugar

*2 large eggs

*1/4 cup apple jelly 

*1 tsp. vanilla extract 

*1/2 tsp. ground cinnamon

*2/3 cup all-purpose flour

*1/2 cup hard cider (such as Strongbow)

*3/4 cup self-rising flour 

*2 sticks butter

*2 cups powdered sugar

*1 tsp. vanilla extract 

*1/2 tsp. ground cinnamon

*1/4 cup cocoa powder

*1 Tbsp. milk, if needed 

*Shaved coconut (optional)

Instructions

*Preheat oven to 350°F. Line 12 muffin cups with cupcake liners. Set aside. 

*With an electric mixer, beat butter until creamy. Add in sugar, then eggs one at a time, and beat until well combined. Add in apple jelly, vanilla, and cinnamon and beat until just combined. 

*Beat in all-purpose flour until just combined. Beat in the hard cider, followed by the self-rising flour. Spoon batter into muffin cups, about half full. Bake for 12 to 15 minutes, until just golden brown and toothpick inserted into the center comes out clean. Remove from the oven and cool completely on wire rack.

*Meanwhile, prepare frosting. Beat butter with an electric mixer until creamy. Add in the powdered sugar, vanilla extract, cinnamon, and cocoa powder. Beat until fluffy, about 1 to 2 minutes. Add in the extra tablespoon of milk, if needed.
*Top cupcakes with icing and shaved coconut, if desired.
*I also topped my cupcakes with homemade sugar flowers. Tutorial to come! :)

Happy Baking!

Madison 

Nutella Chocolate Chip Cookies

I've been a real-life, full-time working girl for three whole days now and boy is it tiring! Tiring in the best sort of way, in the my-brain-is-exploding-with-new-information sort of way. Yet despite thinking about food all day at work, I still somehow find myself baking and cooking at the end of the day to decompress and relax. 

This morning I woke up to a sky full of rain, I have a new Netflix movie coming my way this afternoon, a half a dozen Nutella Chocolate Chip Cookies in my kitchen, and my first weekend home in over two months! Needless to say, I'm just a little bit excited. If you have a free weekend, or even just an hour during the week, I strongly recommend these cookies. 

I'm going to keep it short because, really, I think these cookies say everyting they need to on their own. Nutella. Chocolate. Hazelnuts. Cookie. Chocolate drizzle. And if that wasn't enough, the texture is somthing special, too. Crunchy on the outside, soft and chewy in the center. Pretty much everything you could want in a cookie. If that doesn't sell you, I don't know what will.

Nutella Chocolate Chip Cookies 

(Printable Recipe)

Ingredients

*1/2 cup (1 stick) butter, softened

*3/4 cup sugar

*1 egg

*1/2 cup Nutella

*1/2 tsp. baking soda

*1/2 tsp. baking powder

*1/4 tsp. salt

*1 tsp. vanilla extract 

*1 1/2 cups all-purpose flour

*1/2 cup semi-sweet chocolate chips

*1/2 cup chopped hazelnuts (optional)

*Additional melted semi-sweet chocolate (optional) 

Instructions

*Preheat oven to 375°F. 

*With an electric mixer, beat butter until creamy. Add in the sugar and beat until fluffy, 1 to 2 minutes. Add in the egg and beat until combined. Beat in the Nutella, baing soda, baking powder, salt, and vanilla until well combined. 

*Beat in the flour until just combined. Stir in the chocolate chips and chopped hazelnuts by hand. Scoop dough by large tabelspoons and form into balls. Place, about 2 inches apart, on a lightly greased baking sheet and bake for 8 to 10 minutes, until edges are crispy and center is still slightly soft. Remove from oven and cool 10 minutes on baking sheet. Finishing cooling on wire rack.

Happy Baking!

Madison

White Chocolate Dipped Nutella Cookie Dough Bites

Originally I planned to post these on Friday in preparation for 4th of July. But then I made these brownies and got so excited about them that I lost my mind, got distracted, and in a sugar-induced haze I posted brownies instead. Not to worry, these White Chocolate Dipped Nutella Cookie Dough Bites (yes, you heard that right) taste good any time of the year.

If you're at all like me, you probably don't need to read the rest of this post to know you want to make them, so I will keep this short and sweet so you can head on over to your kitchen and get to making them. Joy's post last week was what first got me thinking about chocolate dipped cookie dough, but me being me, I had to play around and make it mine.

So what could make chocolate dipped cookie dough better? Adding Nutella, of course! Boy oh boy are they delicious, and quick, because when a craving strikes, the last thing you want to do is wait. Rest assured, this cookie dough is egg-free and safe for all to eat, though I can't safeguard you against the stomach ache that comes when you eat too many, too early in the morning.

White Chocolate Dipped Nutella Cookie Dough
(Printable Recipe)

Ingredients:
*3/4 cup butter, softened
*3/4 cup sugar
*3/4 cup brown sugar
*1 tsp. vanilla extract
*1/2 tsp. salt
*1/2 cup Nutella or creamy peanut butter
*2 cups all-purpose flour
*1 (16-oz.) package white chocolate or almond bark
Wooden toothpicks 
Sprinkles or other toppings (if desired)

Instructions:
*With an electric mixer, beat the butter on medium speed until creamy. Add the sugars and beat for 2-3 minutes, until fluffy. Beat in the vanilla, salt, and Nutella. Add in the flour and beat until well combined.
*Drop dough by rounded tablespoons onto a waxed paper lined baking sheet. Stick a toothpick into the center of each dough ball. Freeze for 20 minutes.
*In a microwave-safe bowl, melt the chocolate or almond bark, microwaving in 15 second intervals and stirring between each interval until chocolate is just melted, about 2 minutes.
*Dip cookie dough balls into chocolate and return to waxed paper. Freeze for at least 20 minutes. Keep in the freezer until ready to eat.

Happy Baking!

Madison

Super Fudgy Brownies

Let's talk about brownies, shall we? 

When I first made these brownies, I was doubting the recipe the entire time. "There isn't enough flour!" I kept thinking. But since the recipe comes from the baking great, David Lebovitz, I figured it was worth seeing the recipe out as directed. I might have even audibly coaxed myself onward with a "It's David-freaking-Lebovitz, Madison! He knows baking!"Call me crazy, but my pep talk worked, and I continued. 

The head notes of the recipe said the step about stirring by hand for a full minute is very important, and after seeing the change in texture after stirring, I can understand why. The batter goes from grainy and dull to smooth and glossy in that one important minute. Please don't skip it.

After I removed the brownies from the oven I started to get nervous again. Butter had pooled in small places on the surface, which concerned me immediately. "This can't be right!" I harped. But the recipe said to let the brownies cool completely in the pan before even thinking about cutting them or removing them. Since it was late, I went to bed and figured I would deal with this whole thing in the morning. But in the morning there was nothing to deal with. The brownies were beautiful, dense, and ready to be eaten.

I didn't really trust myself with a whole pan of brownies in my apartment, much less dense and fudgy David Lebovitz brownies, so I cut them into squares and whisked them away to the office immediately. Thanks to chocolate-loving co-workers, they were gone by noon, but not before I took one for myself.

What I've learned? This whole process would have been much less stressful if I had just trusted the recipe and quit trying to make it wrong in my mind. Actually, the recipe is very simple and incredibly quick. Another major bonus is that it all comes together in a saucepan. For someone who loves baking and hates cleaning, this is a very good thing.




Super Fudgy Brownies
Adapted from David Lebovitz's Time for Dessert 
(Printable Recipe)

Ingredients:
*6 Tbsp. butter
*8 oz. bittersweet chocolate
*3/4 cup sugar
*1/2 tsp. vanilla extract
*2 large eggs
*1/4 cup + 2 Tbsp. all-purpose flour

Instructions:
*Preheat oven to 350*F. Lightly butter a sheet of parchment paper, then use the parchment paper to line an 8x8-inch baking pan (the parchment should go up the sides of the pan, too). Set aside.
*In a saucepan over medium-low heat, melt the butter and chocolate, stirring frequently. Remove from heat when chocolate is just melted. Add in the sugar and vanilla extract and stir to combine. Beat in the eggs, one at a time. Beat in the flour and stir vigorously by hand for 1 full minute. During this time the texture of the batter will go from grainy to smooth and glossy. The batter should also start to pull away from the sides of the pan.
*Transfer the batter to the prepared pan and spread evenly. Bake for 30 minutes. Do not overbake. Remove from oven and cool completely in the pan before cutting into squares.

Happy Baking!

Madison

Chocolate Revel Bars

No time for extra words today because after I post these Chocolate Revel Bars, I'll be heading to a church kitchen a few miles away to spend the day baking. Baking 300 cupcakes and a two tiered wedding cake to be exact. Sure I've done this before, it seems that every time wedding season comes around I commit to at least a few weddings, but it never gets any less stressful. 

I play it cool and collected every time. But inside, I'm always freaking out!

I'll be posting photos of the preparations and the actual event once the craziness of this weekend has begun to subside, but until then these Chocolate Revel Bars will have to do. And boy are they something. Everyone who has ever been to a church potluck in my neck of the woods has most likely eaten their fair share of these bars. 

Maybe it's because they're easy, or because they are delicious, or because they go well with milk and mix creamy chocolate filling with the crunch of an oatmeal cookie. Whatever the reason, they are pretty darn irresistible.

Chocolate Revel Bars

Recipe courtesy of Better Homes and Gardens 

(Printable Recipe)

Ingredients:  

*1 cup butter, softened 

*2 cups packed brown sugar 

*1 teaspoon baking soda 

*2 eggs 

*2 teaspoons vanilla 

*2 1/2 cups all-purpose flour 

*3 cups quick-cooking rolled oats 

*1 1/2 cups semisweet chocolate pieces 

*1 14-ounce can (1 1/4 cups) sweetened condensed milk 

*1/2 cup chopped walnuts or pecans 

*2 teaspoons vanilla 

Instructions: 

1. Preheat oven to 350*F. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the rolled oats.

2. For filling, in a medium saucepan combine the reserved 2 tablespoons butter, the chocolate pieces, and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in the nuts and 2 teaspoons vanilla.

3. Press two-thirds (about 3 1/3 cups) of the rolled oats mixture into the bottom of an ungreased 15x10x1-inch baking pan or a 13x9-inch baking pan. Spread filling evenly over the oats mixture. Dot remaining rolled oats mixture on filling (see photo, below).

4. Bake for about 25 minutes or until top is lightly browned (chocolate filling will still look moist). Cool pan on a wire rack. Cut into bars. 

Happy Baking!

Madison

Chocolate Covered Marshmallows

This recipe, if you can even call it a recipe, almost didn't make it to the pages of Espresso and Cream. I got to dipping marshmallows in chocolate one night to satisfy a sweet tooth craving, never really thinking of sharing the idea with anyone else, but when J. arrived at my apartment last week his enthusiastic reaction made me do a double take. "You're going to put these on the blog, right?" he asked.

And so in the name of ease, yumminess, and practicality, I am posting chocolate covered marshmallows. Not because they're revolutionary, cutting edge, or will change your world, but because they will satisfy your sweet tooth in a majorly easy way. They also travel well and would be beautiful packed in a box and served as a gift like chocolate truffles. So here's to Wednesdays and making life a little simpler. 

Chocolate Covered Marshmallows
(Printable Recipe)
Ingredients:
24-30 large marshmallows
8 oz. white chocolate, chopped
2 tsp. vegetable or canola oil 
Chocolate Sprinkles

Instructions:
*Place chopped chocolate in a microwave-safe bowl. Microwave on high in 20 second intervals until chocolate is melted. Stir in the oil until well combined.
*Drop marshmallows, one at a time, into the melted chocolate, using a spoon or a fork to be sure marshmallow are completely covered on all sides. Lift the chocolate covered marshmallows one at a time with a fork and place on waxed paper or parchment paper. Sprinkle with chocolate sprinkles while chocolate is still soft.
*Allow chocolate to harden, at least 2-3 hours. To speed up process, place in the fridge to harden. Store in the fridge until ready to eat.

Happy Cooking!

Madison

Homemade Oreos

Whew. Two days after graduation, three loads of laundry, four bags of groceries, one day of work, and two deliriously wonderful nights of sleep later I think I've finally recovered from a crazy-lovely graduation weekend up in Minneapolis. And yes, that guy I talk about quite a bit on Espresso and Cream graduated, with honors and a job! (excuse my bragging, I'm just a bit proud) And because I enjoy looking at other people's photos on the blogs I follow, here is a little snippet from graduation. 

Part two of the sandwich cookie series comes back to the original, or at least the most famous, mass-produced sandwich cookie. I hardly think I need to go into detail about what makes an Oreo so beloved. It's crispy on the outside, creamy inside, and brings together the very classic combination of vanilla and chocolate. 

My greatest complaint with purchased Oreos is the lack of filling. Even the double stuffed variety just isn't quite enough. I want to sit down with a glass of milk, split apart my cookie, and see lots of white cream waiting to be dipped. And since they have yet to roll out a triple stuffed Oreo, I am making my own. 

Like the original, they are crispy, creamy, and make your teeth black with chocolaty goodness, but they taste a little bit more real and a whole lot more special. For everyday, store-bought Oreos will do just fine, but get a group together for a dinner party and serve them Oreos from the package for dessert and they may look at you a little funny. Serve them homemade Oreos and a scoop of vanilla ice cream and you have yourself a dessert that is familiar yet unexpected.

Ingredients:

Homemade Oreos
Adapted from Retro Desserts from Wayne Brachman via Smitten Kitchen 
(Printable Recipe)
Ingredients:
Cookies
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder 
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup sugar
10 Tbsp. (1 1/4 sticks) unsalted butter, softened
1 large egg
2 tsp. vanilla extract  

Filling
1/4 cup unsalted butter, softened
1/4 cup shortening
2 cups powdered sugar
1 teaspoon vanilla extract
1 Tbsp. milk

Instructions:
*Set two racks in the middle of the oven. Preheat to 350°F.
*In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa powder, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
*Transfer dough to a lightly-floured surface. Use a rolling pin to roll the dough to a 1/2-inch thickness. Using a cookie cutter (I used a flower-shaped cutter) slice cookies and place on baking sheet. Bake for 7 minutes, until lightly golden around the edges. Cool 2 minutes on baking sheet, then transfer to cooling rack and cool completely.

*To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar, vanilla, and milk. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
*To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, (I just used a zip lock bag with the end snipped off) pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Happy Baking!

Madison

Whole Wheat Oatmeal Dark Chocolate Chip Cookies

This weekend I had the pleasure of teaching a healthy cooking class for a women's conference back in my home town. Because it was one of my first formal presentations on healthy cooking for a large group I was a bit nervous, but the women were great and I enjoyed sharing about one of my favorite topics.

Rewind to earlier this week, when I was putting together my Power Point presentation and was finding it hard to focus, so what's a foodie to do? Bake oatmeal chocolate chip cookies of course! But since I was in healthy eating mode, I gave these cookies a healthy twist. What was sacrificed? White flour. What wasn't? Taste.

These little delights, an adaptation from a recipe by the lovely Deb of the Smitten Kitchen, are delightful - both chewy and crispy all at once and packed with antioxidant-rich dark chocolate. The whole wheat flour takes nicely to this recipe, so much so that you would hardly notice any difference from cookies made with all-purpose, and instant oats impart lightness not normally found in cookies made with old-fashioned oats. Worth making again? Most certainly....since they are already gone.

Whole Wheat Oatmeal Chocolate Chip Cookies
Adapted from "Our Favorite Chocolate Chip Cookies" via Smitten Kitchen
 
Ingredients:
*1/2 cup sugar
*1/2 cup brown sugar
*8 Tbsp. unsalted butter, softened
*1 large egg
*1 tsp. vanilla extract
*1/2 tsp. baking soda
*1 1/4 cups whole wheat flour
*1/2 tsp. salt
*1 1/2 cups dark chocolate chips (may substitute milk or semi-sweet if desired)
*1/2 cup instant oats

Instructions:
*Adjust the oven rack to the top third of the oven and preheat to 300F. Line three baking sheets with parchment paper.
*Beat the sugars and butter together until smooth. Mix in the egg, vanilla, and baking soda.
*Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and oats.
*Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
*Bake cookies for 15 minutes or until lightly browned around the edges. Cool completely on wire racks.

Happy Baking!

Madison

Chocolate Raspberry Cups

After an unintended break from Espresso and Cream, it feels good to be back in the kitchen and at my computer. Sure, lots of baking and eating was done over the weekend, and I spent many a moment kicking myself for not remembering my camera to take photos of all the kitchen adventures and Easter weekend triumphs. In honor of Easter weekend, I baked a double batch of World Peace Cookies for my family and made around three dozen homemade peanut butter cups. Rest assured those very same peanut butter cups will find their way here sometime very soon. 

But before I get around to peanut butter cups, I have these little gems to share with you. Because while peanut butter cups are always in season, raspberries are not, and as soon as reasonably-priced fresh berries appear in the grocery store I start thinking of how many ways I can incorporate them into my cooking and baking. What I love most about chocolate cups of all sorts is how deceptively fancy and labor-intensive they look - the kind of treat that makes a beautiful, impressive gift. In truth, it's just chocolate, a simple creamy filling, and fresh raspberries. Yum, yum, and more yum. 

Chocolate Raspberry Cups

Ingredients: 

*1 (12-oz.) bag of milk chocolate chips

*1 Tbsp. vegetable oil

*1 (8-oz.) package cream cheese, softened 

*1/3 to 1/2 cup raspberry preserves 

*3 cups powdered sugar

24 whole fresh raspberries

24 mini muffin liners 

Instructions:

*In a medium saucepan over medium low heat, melt chocolate, stirring frequently. Melt the chocolate only until just melted. Remove from heat and stir in the vegetable oil. 

*Spoon teaspoons of chocolate into the liners. Then, prepare the filling.

*Beat the cream cheese with an electric mixer until creamy. Add in the raspberry preserves and beat until well combined followed by the powdered sugar, in three additions. If a slightly thinner consistency is desired, add a couple of tablespoons of milk until desired consistency is reached. 

*Spoon the filling mixture into a piping bag or gallon zip top bag. Snip the end of the pastry bag or one of the corners of the zip top bag. Pipe filling into the center of the chocolate cups. (this will push the chocolate up the sides of the liners while the filling will remain in the center) 

*Top with a raspberry in the center of the filling and refrigerate cups until chocolate is hardened. 

Happy Baking!

Madison  

World Peace Cookies

Not all that long ago, yet too long ago, I took what was the most magical, wondrous, and tasty trip of my 22 years of life. For eight blissful days, my step-mom, Andrea, and I navigated the streets and sights of Paris. Classes at Le Cordon Bleu in the morning, early afternoon naps, cups of near perfect coffee, and more beautiful artwork and architecture than one can even possibly process in eight days. Sure, it rained hard the first four days of the trip, and I did a dreadful job packing appropriate clothes for the weather, but none of that seemed to matter. I was falling in love with Paris. 

Did I mention we ate well? Armed with a list of places to see and eat from my deputy editor (this is one woman who knows her way around Paris) we hopscotched around the city, checking restaurants and bakeries off our list as the days passed by. I was told that visiting Pierre Herme was an absolute must. When we finally arrived I was enchanted by a tiny jewel box of a bakery with a line a mile long - patrons in search of the most amazing sweets on earth. 

Yes, I spent 6 euro (around $9.50 at the time) on a single macaron, but oh was it worth it. What I didn't have was one of these World Peace Cookies. And though I replicated them in my own kitchen, with the help of Dorie Greenspan who convinced Pierre Herme to cough it up for us home cooks, I hope someday to try one from the source. Right now I can't imagine how these cookies could get any better. They are, like Paris itself, magical. Crumbly, light, rich, and chewy all at once - the kind of cookies that make you believe anything is possible. 

Follow the recipe carefully. It is by no means a difficult recipe, but the dough may prove a bit tricky to work with. Make sure the butter is very soft, refrigerate the dough for the recommended 3 or more hours, and let the cookies cool completely on the cookie sheet before moving them. Remember these tips and you should have cookies that evoke world peace, or a cookie riot, in no time.

World Peace Cookies

From Paris Sweets by Dorie Greenspan 

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
• 2/3 cup (packed) light brown sugar
• 1/4 cup sugar
• 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting Ready to Bake:
5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
7. Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
Happy Baking! 
Madison