Irish Coffee Brownie Cupcakes

Recipe and image from:
http://www.pauladeen.com/recipes/recipe_view/irish_coffee_brownie_cupcakes/

 

 

Servings: 16 cupcakes
           

Ingredients

Brownie Ingredients:
5 tablespoons unsalted butter, room temperature
½ cup sugar
1 egg
½ teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
¼ teaspoon salt

Cupcake Ingredients:
1 cup whole milk
1 cup whole roasted coffee beans
1 ½ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup unsalted butter, room temperature
1 ¼ cup sugar
2 eggs
¼ cup whiskey
Brownie batter from above

Frosting Ingredients:
8 oz cream cheese
¼ cup unsalted butter, room temperature
2 cups powdered sugar
½ cup unsweetened cocoa powder
2 tablespoons whiskey

Directions

Brownie Directions:
In a medium-sized bowl, beat butter and sugar until light and fluffy.

Mix in eggs and vanilla until thoroughly combined.

Mix in cocoa powder, flour, and salt until just combined.
Set aside.

Cupcake Directions:
In a small saucepan on medium-high, heat milk and coffee beans until just boiling.

Remove from heat, cover, and steep for fifteen minutes.

Using a sieve, remove the beans from the milk and set the milk aside. You will only need ¾ cup of the milk, so it’s fine if some sticks to the beans during this process.

Preheat oven to 350 F.

In a medium-sized bowl, mix flour, salt, baking soda, and baking powder.

In a separate medium-sized bowl, beat butter and sugar until light and fluffy.

Add eggs to the butter/sugar mixture, mixing until fully incorporated.

In a small bowl, mix together whiskey and ¾ cup of the coffee-infused milk.

Alternately mix wet ingredients and dry ingredients into the butter/sugar bowl, mixing until just combined.

Fill cupcake liners ¾ full with cupcake batter.

Spoon 1 heaping tablespoon of brownie batter into the center of each cupcake.

Bake for 25 minutes or until cupcakes bounce back when lightly touched.

Frosting Directions:
In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy.

Mix in powdered sugar a little bit at a time until fully combined.

Mix in cocoa powder and whiskey.

Spread or pipe onto cooled cupcakes. Use Wilton tip 106 for the piping style shown in the photos.

Banana Oatmeal Chocolate Chip Cookies

Tried this one 2/25/13.  Delish!

This entire recipe is from the website shown above

What you will need:

• 1/2 cup sugar
• 1/2 brown sugar
• 3 very ripe bananas
• 3/4 cup softened unsalted butter
• 1 egg
• 1 3/4 cups quick-cooking oats
• 1 1/2 cups all purpose flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1 cup chocolate chips

Beat sugars with butter, cream until smooth and creamy, add in mashed bananas and egg in a large bowl. Sift together the dry ingredients, I just add it all to a bowl and stir it with a whisk.Pour into butter mixture, mix till combined and add in chocolate chips. Drop by spoonfulls onto un-greased parchment lined cookie sheet. Bake 10 mins or until light brown at 400 degrees. Remove cool on wire rack, and enjoy!:)

Mint Chocolate Delights

I first found this recipe on a bag of Mint Chocolate Chips that I found at the Commissary. Yum! I'm c&p it from a place I found it online

(http://www.verybestbaking.com/recipes/143925/mint-chocolate-delights/detail.aspx)

Mint Chocolate Delights

Ingredients

• 2 cups all-purpose flour
• 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoonvanilla extract
• 2 large eggs
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels

Directions

PREHEAT oven to 325° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOR MINI MINT CHOCOLATE DELIGHT COOKIES: Prepare dough as above. Drop by well-rounded measuring teaspoon onto ungreased baking sheets. Bake for 9 to 10 minutes or until cookies are puffed and centers are set. Makes about 7 dozen mini cookies.

Peanut Butter Blossoms

(Image credit: http://www.une-vie-saine.com/2010/12/vegan-peanut-butter-blossoms.html)

Ingredients:

1/2 cup shortening

1/2 cup creamy peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 tbs milk

1 tsp vanilla extract

1.75 cups flour

1 tsp baking soda

1/2 tsp salt

Sugar (for rolling the PB balls)

48 unwrapped Hershey Kisses

Directions:

Heat oven to 375.

Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.

Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet.

Bake for 10-12 minutes or until golden brown. Top each cookie immediately upon removal from oven with an unwrapped Hershey Kiss. Press firmly so that the cookie crackes around the edges. Remove cookie from cookie sheet to cool.

Makes: 4 dozen

Magic Mint Chocolate Bark

*Nestle Toll House Dark Chocolate & Mint Morsels

*Chopped, oven roasted almonds

Pour morsels onto baking sheet and bake.

Sprinkle with nuts and enjoy!

{recipe from www.tollhouse.com}

Triple Layer Mud Pie

3 squares semi sweet bakers chocolate, melted
1/4 cup canned sweetened condensed milk
1 oreo pie crust
1/2 cup pecans, toasted
2 cups 2% milk
2 pkgs (3.9 oz each) of JELLO instant chocolate pudding
1 tub (8 oz) Cool Whip, thawed and divided

Mix chocoate with condensed milk. Pour into crust. Sprinkle with pecans.

Beat milk and pudding mixes with whisk. Spoon 1.5 cups over the pecans. Stir half the Cool Whip into the remaining pudding and spread over pudding in crust. Top with remaining Cool Whip.

Refrigerate 3 hrs.

Makes 10 servings.

Becky's Hershey & PB Cookies

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar


Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Brownies

This one needs to evolve some, it needs to be chewier, but its a start.

1/2 cup butter
3 oz unsweetened baking chocolate*
1 oz semi-sweet baking chocolate*
1.25 cups sugar
1/2 cup walnuts (optional)
1 tsp vanilla
1/2 tsp dark rum (optional)
3 eggs
1.25 cups flour
1/4 tsp salt

Preheat oven to 375. Grease bottom of 8 inch square pan.

Melt both chocolates with butter in a medium saucepan over low heat. Stir constantly and watch scorching. Heat until smooth. Remove from heat.

Stir in sugar. Add eggs. Mix in flour, salt, vanilla, rum and nuts. Stir until just combined.

Spread mixture into pan.**

Bake for 25 to 35 minutes or until they shrink back from edges of pan. Cool before cutting.

Recipe can be doubled by putting twice the ingredients in a 13x9 pan and baking for 35-40.

*When I tried this one I didn't have the exact combo of chocolate they asked for. My improvisation of chocolate chips and chocolate powder worked fine.

**When I did it I sprinkled some extra chocolate chips on the top. I think it would also be good with Hershey's Syrup swirled in.

Chocolate Chip Cookies

2.5 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1.5 tsp vanilla
12 oz (2 cups, 1 package) chocolate chips

Oven @ 375.

Stir together flour, soda and salt. In a mixer beat butter and shortening on medium for 30 seconds. Add sugars and beat until fluffy. Add eggs and vanilla, beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in choc chips.

Drop from a teaspoon two inches apart on ungreased cookie sheet. Bake at 375 for 8-10 minutes or until golden. Remove and cool.

Makes about 72 cookies.

Chocolate Cupcakes with Peanut Butter Frosting

Ingredients

For the cupcakes:
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
1/2 cup sour cream
2 tablespoons strongly brewed coffee
1 3/4 cups all-purpose flour [note: I used whole-grain pastry flour with good results]
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts or mini chocolate chips for decoration (optional)

Directions
Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Now add the vanilla, and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, whisk together the flour, cocoa, baking soda and salt.

Now, with the mixer on low speed, alternate adding the buttermilk mixture with the flour mixture (add the buttermilk mixture in 2 additions and the flour mixture in 3.) Mix only until blended. Give the batter a few gentle stirs with a rubber spatula just to make sure all the dry ingredients are incorporated.

Use a standard ice cream scoop (or two spoons) to fill the muffin tins; they should be about 3/4 full.

Bake for about 20 minutes, until the tops spring back when gently pressed or a toothpick inserted into the center comes out clean. Don’t overbake — better to err on the side of caution and check them a little early.

Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts or mini chocolate chips, if desired.

Peanut Butter Icing:

Ingredients
1 cup confectioners’ sugar
1 cup creamy peanut butter [I used creamy all-natural peanut butter]
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions
In the bowl of a mixer, mix together the confectioner’s sugar, peanut butter, butter, vanilla, and salt on medium-low speed with the paddle attachment. When well blended, add the heavy cream and continue mixing on high speed until the mixture is light and smooth.

Banana Chocolate Chip Cookies

2.5 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup sugar
2/3 butter, softened
2 eggs
1 tsp vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

Preheat oven to 400. Grease cookie sheets. Mix flour, baking powder, salt, and baking soda together. Set aside.

Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips.

Drop by spoonfuls onto prepared cookie sheets. Bake in preheated oven for 12-15 mins.

Banana Bread

This is from the old Better Homes & Gardens 'New Cookbook' that I inherited from my Mom.

1.75 cups flour

1.25 tsp baking powder

1/2 tsp baking soda

2/3 cup sugar

1/3 cup shortening

2 eggs

2 tbsp milk

1 cup mashed ripe banana

3/4 tsp salt

1/4 cup chopped nuts (optional)

chocolate chips (optional)

Preheat oven to 350.

Stir together flour, baking powder, soda, and 3/4 tsp salt. Set aside.

In a mixer bowl beat sugar and shortening until light, scraping sides of bowl often. Add eggs and milk, beating until smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating till smooth after each addition. Fold in nuts or chocolate chips if desired.

Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake at 350 for 60-65 minutes or until a wooden pick comes out clean.

Cool in pan for 10 minutes, then remove from pan to complete cooling. For easier slicing, wrap and store overnight. Makes 1 loaf.

Fudge Crackle Cookies

Recipe from my Mom.

Mix 2 cups flour and 2 tsp baking powder.

In a saucepan, heat until melted 1/2 cup butter and 6 oz semisweet chocolate (can sub 18 tbsp cocoa and 6 tbsp oil). Stir in 2 cups flour plus 6 tbsp sugar, 4 eggs, 2 tsp vanilla and 1 cup nuts (optional). Add initial flour mixture.

Chill 3-4 hours in refrigerator (can keep in fridge up to a week).

Roll into 1" balls. Roll in sugar. Place 2" apart on ungreased cookie sheet. Bake at 375 for 10-12 mins, until cracked and firm

Peanut Blossoms

A recipe from my Mom.

1.75 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup shortening

1/2 cup peanut butter

2 tbsp milk

1 tsp vanilla

1 egg

Lightly spoon flour into measuring cup. Level off. Combine all ingredients in a large mixer bowl. Mix at low speed until a dough forms. Shape dough into balls, using a rounded teaspoonful of dough. Roll balls in additional sugar. Place on an ungreased cookie sheet (you can cross with a fork if desired, as pictured).

Bake at 375 for 10-12 mins until golden brown. Remove from oven. If you'd like you can top with a hershey's kiss when they are hot out of the oven. Makes about 48 cookies.