Oreo Cake

Hey guys, I want to get back into the swing of posting again and so I thought that I would Post this little Beauty!

An Oreo Cake!

I know that I have posted the chocolate cake recipe on here before, but if you would like to know a great chocolate cake recipe... its the Hershey's Perfect Chocolate Cake. I can be found on the inside of the lable of a Hershey's Coco container!

I made this recipe and baked the cake, but for a different kind of texture I lined the bottom of my nonstick cake pan with Whole Oreos, and poured the batter for the cake on top. Then sat it in the oven to bake, as soon as the cake is done pull it from the oven. I have learned that the longer this recipe cooks the toughter this cake will get!

I let this cake cool for 2 hours just to make sure is if totally cool. DO NOT remove from the cake pan, once cooled pulling it from the pan will destroy the nice cookie bottom to your cake!

The icing is very simple. Its just a container of cool whip. I found that anything else in incing that is, it either to heavy of just to sweet!

After spreading the 3/4 of cool whip on to the cake i used a piping bag and piped a few little designs around the edges of the cake. Then placing a few cookies on there sides and a little down into the cake I also laid 3 whole cookies down the center of the cake. After this you can either store it in the fridge for up to 5 days or instantly server it to your waiting guest!

Gift baskets!!!!

so as I have been meaning to do but things have come up I have a big update for all my blog readers!

I made a few gift boxes from some friends on one of there birthdays and I wanted to post the recipes!

the boxes included, Simple drop sugar cookies, triple chocolate brownies, chocolate covered sea salt caramels, and chocolate covered strawberrie cupcakes!

I'll start with the cupcakes!!!

CHOCOLATE COVERED STRAWBERRY CUPCAKES!!!!

Nonstick vegetable spray

All-purpose flour, for pans

3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten
1/2 cup Cocoa
1/3 cup water
red food coloring**


Directions

- Preheat oven to 325 degrees. Spray or line your Cup Cake pans

- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.

- Divide batter in half to one half add enough food coloring to get that prefect pick color

- To the other add your Cocoa and Water and mix til blended

- Then make you cupcakes, to do this and have the effect that I had, simply fill a little over 1/4 of the cupcake cup with the chocolate and add to the top enough of the strawberry to fill each cupcake cup 2/3 of the way full

- Bake in the oven at 350 for 15 to 22 mins and set to cool.

- Frost with your Favorite Chocolate frosting!

*  You can use fresh or frozen strawberries.  If you use frozen, let them defrost on a cookie sheet.  Then place in a food processor and pulse until pureed.  Run through a medium-sized strainer to remove the seeds.


CHOCOLATE COVERED SEA SALT CARAMELS

    1 1/3 cup heavy cream
    2 cups granulated sugar
    1/2 cup light corn syrup
    1/3 cup honey
    6 tbsp butter, cut into small pieces
    1 tsp vanilla extract
    3 tsp sea salt, such as fleur de sel
    1 lb bittersweet chocolate, chopped

Preparation:

Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.

Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.

Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.

Pour into prepared pan and let set at room temperature until firm enough to cut.

Cut the caramel into small squares or strips with a chef’s knife.

Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.

TRIPLE BROWNIES

Ingredients

    * 5 oz. bittersweet chocolate, chopped
    * 2 oz. dark chocolate, chopped
    * 8 tbsp. unsalted butter
    * 3 tbsp. vahlrona cocoa powder
    * 1¼ cups white sugar
    * 3 large eggs
    * 2 tsp. vanilla extract
    * ½ tsp. salt
    * 3/4 cup + 2 tbsp all-purpose flour

Instructions

   1. Preheat your oven to 350 degrees F.
   2. In a medium saucepan, combine the bittersweet chocolate, dark chocolate and butter over low heat. Gently stir the mixture until everything is melted together. Turn off the heat and add the cocoa powder and the sugar. Stir to combine.
   3. Add the eggs, one at a time, and stir to combine until the eggs are fully incorporated. Add the vanilla and salt and combine. Add the flour and lightly stir until just incorporated.
   4. Transfer the batter to a foil lined and sprayed 9x9 baking dish. Bake for 30-33 minutes in your pre-heated oven.
   5. Remove from the oven and set aside to cool for at least 1 hour before cutting.
   6. Dust with powdered sugar if desired before serving

SIMPLE DROP SUGAR COOKIES

Ingredients

1 1/4 cups white sugar
1 cup salted butter
3 egg yolks
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon of salt
1/3 cup coarse sugar crystals or regular granulated sugar

Directions:

Preheat oven to 350 degrees F.  Cream together butter and sugar until it is nice and creamy.  Mix in 1 egg yolk at a time and vanilla extract.   Add flour, baking soda, cream of tarter, and salt until cookie dough is completely mixed.  Be sure to scrape down the bowl to be sure everything is mixed.  Using a medium scoop, form dough balls and roll them in sugar crystals.  Place cookie balls on a cookie sheet lined with parchment paper 2 inches apart from one another.  Be sure not to flatten the dough.  Bake for 12-14 minutes until the surface of each cookies have a cracked like texture.  Remove from oven and allow cookies to remain on the cookie sheet for 5 minutes before transferring to a cooling rack.


I hope you Enjoy!

Chocolate Fudge Layer Cake with Vanilla Buttercream and Bittersweet Chocolate Ganache

Chocolate Fudge Layer Cake with Vanilla Buttercream
and Bittersweet Chocolate Ganache

Yield: Makes one large, tall, 3-layer cake that, when iced and ganached, could probably serve 20 or more people.


But I made it into cupcakes! I Plan to make the cake after the 7th for my birthday! :)

Preheat oven to 350 degrees. Butter three round 9"x2" cake pans, place parchment paper circles in the bottom, and then butter the parchment (it's easiest to do this with a pastry brush, and do use unsalted butter). Place a rack in the middle of your oven.

Ingredients for the cake layers:

3 cups cake flour
1 Tbsp. baking powder
1 generous teaspoon of coarse kosher salt
1/2 tsp. baking soda
1/2 cup unsalted butter, softened to room temp.
1/2 cup vegetable shortening
1 and 1/2 cups granulated sugar
3/4 cup light brown sugar, packed
7 large eggs, not cold
9 oz. bittersweet chocolate, melted and cooled to lukewarm
1 Tbsp. vanilla extract
2 and 1/4 cups milk (I used 2 percent.)

Onto parchment, or into a medium size bowl, sift together the flour, baking powder, salt, and baking soda.

In the large bowl of your mixer, using the paddle attachment on high speed, cream together the butter, shortening, granulated sugar, and brown sugar. Beat for several minutes, until the mixture turns light yellow. Scrape the bowl and beaters. Again on high speed, add in the eggs one at a time, beating for a couple of minutes after each addition. Stop and scrape the bowl and beaters.



Pour in all of the chocolate and vanilla, and continue mixing on high speed for up to 20 minutes. (Yes, I said 20 minutes--that's what the instructions indicate, and that's what I did. The batter is quite fluffy when you're done with this step.) Take the bowl off of the mixer now, and gently scrape again with your spatula.

Now, sift one quarter of the dry mixture over the batter and carefully stir (as opposed to just folding, which you will be inclined to do) it in. Then pour in one third of the milk, stirring to blend. Continue in this fashion, until you've incorporated all the flour and milk, stirring well after each addition.




Portion the batter equally into the three prepared pans, and smooth it out. Gently tap each pan on your work surface to help release air bubbles. Bake the pans side by side on the middle rack, but don't let them touch each other. (The cookbook suggests delaying the baking of one layer if you don't have an oven large enough to accomplish this, rather than baking one of the layers on an upper- or lower rack.)


Bake the layers for about 30 minutes, until a toothpick inserted in the center of each one comes out clean, and the sides of the cakes just begin to pull away from the sides of the pan. Cool the layers on racks for 30 minutes before inverting them onto racks (and removing any parchment still stuck to them) to finish cooling.




Ingredients for Vanilla Buttercream Frosting:

2 lbs. (8 cups) of confectioners' sugar, well sifted
1/2 tsp. salt
1 and 1/2 cups (3 sticks) unsalted butter, softened to room temperature
1/2 cup margarine or high-ratio shortening, not cold (I did not use margarine, which the original recipe indicates. Instead, I used Sweetex, which is a "high-ratio" shortening typically used by cake decorators. Trans-fat free, it adds stability to frostings--ie., helps them hold up without softening in warm temps--and doesn't lend a greasy mouth-feel the way vegetable shortening can. It also helps make frosting easier to spread. You can buy it at cake decorating supply stores, but be forewarned that it's not cheap.)
2 Tbsp. light corn syrup
1 Tbsp. and 2 tsp. vanilla extract
1 scant tsp. almond extract
1/2 cup heavy cream, not too cold

Onto a parchment sheet, or into a large bowl, sift together the confectioners' sugar and the salt, being sure to break up out any stubborn sugar lumps. In the large bowl of your electric mixer, using the paddle attachment on high speed, cream together the butter and margarine/Sweetex; beat for about three minutes, until light yellow. Still on high speed, add in the corn syrup and vanilla. Stop and scrape the beaters and bowl. Now on low speed, add the sugar in two additions, beating well after each one. Pour in the cream and blend until the frosting seems of reasonable spreading consistency; if it seems too thick, add in more cream as needed, a teaspoon or so at a time. Keep the frosting tightly covered until you're ready to use it. If you won't be using it within a couple of hours, cover and refrigerate it.

Ingredients for the Bittersweet Chocolate Ganache:

8-10 oz. good quality dark chocolate (I tend to use Ghirardelli if I don't want to spend a fortune. If I'm flush with cash, I'm more likely to use Callebaut, and more rarely Valrhona. Bittersweet ganache works well with this cake since it balances the sweetness of the buttercream frosting.)
5-6 oz. heavy cream (The amount can vary a little bit, depending upon how soft you want your ganache to be.)
2 tsp. soft unsalted butter

Chop the chocolate into small pieces and place it in a heatproof bowl.

In a small sauce pan, heat the cream slowly until it simmers. Pour it over the chocolate, add the butter, and do not stir. Let the mixture sit undisturbed for a couple of minutes. Stir until the chocolate is obviously completely melted; don't whisk, as you don't want to add bubbles. As the ganache begins to cool, you'll be able to get an idea of its texture. If it seems it will be too thick to ladle onto your cake, stir in a little bit more warm cream, adjusting as needed. If you won't be using the ganache right away, keep it well covered in the fridge. It can be warmed up in a double boiler, or gradually in the microwave if watched very closely.


To assemble the cake:

Place your first layer of cake on a cardboard cake-circle so you can more easily lift and move it; this will be a big help when it comes time to add the ganache coating. Frost the top of the bottom layer.  Frost the top of the middle layer. Frost the top of the top layer and the sides of the cake as smoothly as you can, ideally with an offset spatula. It doesn't matter too much if some crumbs show through in the frosting at this point since the cake will be covered in chocolate, but any obvious lumps should be smoothed out to ensure a nice finish.

Place the cake, still on its cardboard circle, over a cake rack that's been placed atop a rimmed baking sheet.


When your ganache is at the right consistency (it should drip easily from a ladle, like a very pourable gravy), ladle it directly onto the top center of the cake, letting it spread out and drip down the sides. The excess ganache will drip off the bottom edges of the cake onto your baking sheet (that excess can be saved and used again, assuming it doesn't contain crumbs, etc.). Use a small, metal, offset spatula to smooth out, and dab delicately at, any bare spots on the top and sides of the cake; work fairly quickly since the ganache will start to set up as it cools. Let the ganache-covered cake sit on the cooling rack over the baking sheet until the ganache seems somewhat firm. Move the cake onto its serving plate, sliding a firm metal spatula beneath it to help lift it up off the cooling rack. Before serving, add on any decorations you prefer (whipped cream swirls, piped frosting, chocolate-dipped strawberries, whatever you like).

Cake doughnuts and Krispy Kreme Doughnuts

Ingredients:

    * 2 cups flour
    * 1/2 cup sugar
    * 1 teaspoon salt
    * 1 tablespoon baking powder
    * 1/4 teaspoon cinnamon
    * 1/8 teaspoon nutmeg
    * 2 tablespoons melted butter
    * 1/2 cup milk
    * 1 egg, beaten
    * 1 quart oil for frying
    * optional - powdered sugar or cinnamon sugar mixture

Preparation:
For draining doughnuts, prepare a place with either newspapers or a brown paper bag. Top those with paper towels. Either flour clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour.

Heat oil in deep fryer to 375 degrees F. Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixture.



Krispy Kreme Doughnuts

Doughnuts

    * 1/2 cup scalded milk
    * 1/8 cup butter
    * 1/4 cup sugar , divided
    * 1/4 teaspoon salt
    * 1/2 tablespoon yeast
    * 1 eggs (beaten)
    * 1/16 teaspoon nutmeg
    * 1 3/4 cups sifted flour

Directions:

   1. Mix together ingredients for glaze.
   2. Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
   3. Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.
   4. Add rest of flour (dough will be sticky).
   5. Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
   6. Roll out dough, cut into shapes.
   7.Do not re-roll dough, then allow to rise for 30-45 minutes.
   8.Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.
   9. Let them cool on a paper towel - helps get the glaze to stick.
  10. Dip in warm glaze.

Easy Chicken Pot Pie!

Ingredients

    * 2 (10.75 ounce) cans Campbell's® Condensed Cream of Potato Soup
    * 1 cup milk
    * 1/4 teaspoon dried thyme leaves, crushed
    * 1/4 teaspoon ground black pepper
    * 4 cups cut-up vegetables
    * 2 cups cubed cooked chicken (best if you have left overs if not you can always buy canned chicken)
    * 1 (10 ounce) can refrigerated biscuits

Directions

   1. In 3-quart shallow baking dish mix soup, milk, thyme, pepper, vegetables and chicken.
   2. Bake at 400 degrees F for 15 minutes or until hot. Stir. Arrange biscuits over chicken mixture. Bake 15 minutes more or until biscuits are golden.


***Veggies I used are 2 Cans of Peas(Drained) 1 1/2 Cup Carrots sliced in circles and 1 1/2 Celery sliced!

the start of my Dinner made simple post!

Even tho not many of my readers gave their input on the whole meals in less then an hour post I did get one comment for a fateful reader that I know reads my blog on a regular basis! And if she reads it then I am sure there are more of you out there chomping at the bits for something healthy and hearty to go with the delicious Sweet tooth desserts that I give you on a weekly basis!

So here is my first post on the topic! this was a recipe that I had been wanting to try for a while and it came out AMAZINGLY well! it was tasty and made in less then an hour.

Chicken Caesar Pasta!

Ingredients

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1 (10.75 ounce) can Campbell's Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 cup water
1/3 cup Caesar salad dressing
1 cup cherry tomatoes, cut in half
1 (8 ounce) package linguine, cooked and drained
grated Parmesan cheese


Cook and drain you noodles (this normally takes about 15 minutes while you are cooking the noodles you can prep and cook some of the other stuff)


Wash and cut your tomatoes in half.

Clean and Cut your chicken Breast into cubes.


Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides.

Stir the soup, water and dressing in the skillet. Heat to a boil. Add the tomatoes. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Toss with the linguine. Sprinkle with Parmesan cheese.

I wish I had taken a picture of this delicious dish but I sadly didn't. 

Tonight's recipe is going to be Biscuit Topped Chicken Pot Pie!

Enjoy readers!

My own Devils food cookie recipe!

As promised to a couple fateful readers my very own Devil's Food Cookie Recipe!

I put my own twist to this tasty treat but I will give you lovely viewers the original recipe too its just one small change nothing to big but it makes a world of difference!

Ingredients

2 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
16 ounces semi-sweet chocolate
4 eggs
2 teaspoons vanilla extract

2 teaspoons(and here is the change!) Cinnamon!

the original recipe called for instant coffee I have only made it this way once(I used 1 packet of Starbucks VIA) because I got the recipe from my grandmother who told me about trying it with cinnamon, it brought out the love chocolate combination in the cookies and makes them a dream if sprinkel the cookies with a cinnamon powder sugar mixture!

1-¼ sticks butter, softened
1-½ cups brown sugar
½ cup granulated sugar

Directions

Preheat the oven to 350.


Sift together the flour, cocoa, baking powder and salt.

In a microwave-safe dish, melt the chocolate You can also melt the chocolate using a double boiler if you prefer like I did.

Gently stir the eggs and the vanilla together. Add the Cinnamon or Coffee granules and allow them to dissolve. (I have never used both but you can if you would like, you could also try this with flavored coffees)

In the bowl of an electric mixer beat the butter.

Add the sugar and beat until just combined and still grainy.

Add the egg mixture in a slow stream and allow it to mix.

Add the melted chocolate gradually and mix till combined.

Slow the mixer and add the dry ingredients, mixing until just combined.

once you have the batter to the above consistancy you'll drop it by the spoonfuls on to a cookie sheet.

Bake for 10 to 15 minutes and this is what you get!

Sprinkle with a little cinnamon and powder sugar and they will be the talk of your next dinner party!

Enjoy readers!

Chocolate Covered Strawberry CupCakes

I know my readers are probably getting tired of the Cup Cake trend that I have been on but I love making these Sweet little treats. There the perfect size for someone that wants something sweet but not so fattening!

night before last I decided that I was going to make a fruity treat that I love into one of these delectable treats. it took some thinking and trying to find just the right measurements but I finally got it right! this is what came from it!

heres the Recipe

Nonstick vegetable spray

All-purpose flour, for pans

3 cups self-rising flour

2 cups granulated sugar

3/4 cup vegetable oil

1 1/2 cup pureed strawberries, strained*

1 teaspoon pure vanilla extract

1 teaspoon lemon zest

4 large eggs, beaten

1/2 cup Cocoa

1/3 cup water

red food coloring**

Directions

- Preheat oven to 325 degrees. Spray or line your Cup Cake pans

- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.

- Divide batter in half to one half add enough food coloring to get that prefect pick color

- To the other add your Cocoa and Water and mix til blended

- Then make you cupcakes, to do this and have the effect that I had, simply fill a little over 1/4 of the cupcake cup with the chocolate and add to the top enough of the strawberry to fill each cupcake cup 2/3 of the way full

- Bake in the oven at 350 for 15 to 22 mins and set to cool.

- Frost with your Favorite Chocolate frosting!

*  You can use fresh or frozen strawberries.  If you use frozen, let them defrost on a cookie sheet.  Then place in a food processor and pulse until pureed.  Run through a medium-sized strainer to remove the seeds.

And Enjoy my Fateful followers!

ENJOY!

Blackberry Vanilla Cupcakes(dirty south style)

Alright guys this was tonight Creation!

Blackberry Vanilla Cupcakes!

  first your going to start with the Blackberry Coulis

To make the Blackberry Coulis: Take 6 oz blackberries(can be frozen or fresh), 2 tbsp sugar, 1/4 tsp vanilla and 1/4 cup water. Bring to a boil, then simmer for 5 mins. Once cool, puree in a blender. Then strain to remove the seeds. Makes 1 cup. 

you can do the whole process before starting the cupcakes

For the Cupcakes

 

1/2 cup softened butter
1 and 1/2 cup sugar
2 eggs
1 tsp. vanilla extract 

2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup cold milk

Preheat oven to 350°F.
Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.
In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.

take 1 cup of batter and place it in a separate bowl.taking 1/4 cup of the Blackberry Coulis to the cup of batter and fold in completely

Layer into 12-16 cupcake cups bottom layer Vanilla batter, middle layer Blackberry batter, and top layer Vanilla batter makes 12 -16 cupcakes

place in the oven at 350 for 15-20 minutes!

while your cupcakes are baking and keeping an eye on them your going to make your frosting!

1/2 a stick of butter
2 tablespoons vegetable shortening
1 tablespoon vanilla
2 cups powder sugar

in mixer cream butter, veg shortening, and vanilla on a high speed till smooth
turning it down on a lower speed and slowly add the powder sugar once incorporated turn the speed all the way up for 2 minutes till fluffy half stiff frosting forms!

decorate with icing tip you like and drizzle with what it left of your BlackBerry Coulis. I used a fresh Blackberry on top of each one! this is my finished product!

enjoy my dear followers!

Is anyone out there? Anyone?

When I Started this Blog it was a way for me to relax. A way for me to show the people I love how much they mean to me. A way to show off a Talent if you will.

When things went down Hill in in October, to say that I got dicouraged and didn't want to Bake was an understatement. I had given up on any new recipes and looking for new things to create! Saying and thinking that now, makes me wonder, did I really start this blog for me? I would have to say yes.

In life not everything goes the way we want it to. We tend get sidetracked in the day to day things, the things that bog us down, Work, Family, Friends, Relationships! We tend to forget to take some time for ourselves, to make ourselves happy and content in what we are and what we do.

Any Bakery, Cook, or even Foodie, will tell you the same thing, where part of cooking and baking is the eating, most of it is the end product and seeing what the receivers think of it. Seeing the look on there faces when they get it and then when they first try it.

That was and is why I cook/bake. It gives me a creative out to release extra energy, and relax the tention from the day to day life that I live. Now I can say that my life isn't half as stressful as others and its the truth. Though there are things in my life that stress me out.

But getting back on track, I had, until recentaly give up on baking. Till I went to a Concert where the band Requested that I make them a Pumpkin Bread loaf! Instead I did a nontreditional take on it and made it into a Pumpkin Ring. It turned out Amazing and the guys loved it. Not only that but it kicked up some creative juices in me again.

It also made me think Why am I just doing a blog on Baking? I mean its something that I love to do yes. But why not do some cooking to. I was thinking maybe doing a recipe a night, I make dinner for myself or myself and my family every night as is. But I wanted to ask my Readers... if there are any that is. Would you like to see step by step recipes for Meals and Desserts?

Would you like recipes that you could make on a nightly basis? Maybe recipes that you can make in less then an hour for those who are at work during the day but would love to make a meal when they get home? Or maybe a meal for one or two even for those that don't have kids, or those that live by themselves?

Is anyone reading this? Is anyone Following? Anyone? Comment to let me know.

german Chocolate Cupcakes for New years!

I decided that I wanted to get back to Cupcakes to start off the re-opening of my blog so I made German Chocolate Cupcakes today!

Here's the recipe!

I started this recipe with the frosting because it has to sit for a while. I made the frosting 3 hours prior to the cupcakes and left it sitting on the counter so that it could set up right!

For the Frosting!

• 1 C sugar
• 1 C evaporated milk
• 1/2 C butter
• 3 eggs, thoroughly beaten
• 1 1/3 cups baker’s coconut ( I used homemade baker's coconut)
• 1 C chopped Pecans
• 1 t vanilla extract

1. In a medium saucepan, combine the sugar, evaporated milk, butter, and eggs.
2. Cook over medium heat until the mixture starts to lightly bubble. Stir CONSTANTLY!! or you will end up with scrambled eggs in your frosting!!
3. Remove from heat immediately.
4. Stir in remaining ingredients. Cool until spreadable consistency (DO NOT put this frosting in the fridge prior to frosting or it will be to think to spread!)

Now For the Cupcakes!

• 1/2 C hot water
• 4 oz unsweetened Baker’s Chocolate (I used 70% dark chocolate instead)
• 1 C butter, room temperature
• 2 1/2 C sugar
• 4 eggs
• 2 1/4 C flour
• 1 t baking soda
• 1/2 t salt
• 1 C buttermilk
• 1 t vanilla extract

1. In a small saucepan over low heat, melt the chocolate in the water and then remove from heat immediately and set aside.
2. In a large mixer bowl, cream the butter and sugar until fluffy.
3. Add the eggs one at a time, making sure to beat well in between each addition.
4. Add the remaining ingredients and blend at low speed until combined.
5. Fill cupcake liners 3/4 full.
6. Bake at 350 degrees for 25 minutes or until the top bounces back when touched.

Let them sit for about 30 minutes before you ice them or that will tear!

this is what mine looked like, the icing was a little thin for my liking next time I might let it set up over night!