Chocolate Kahlua Cupcakes

It's always fun to make a dessert that has a little booze inside. I found a recipe for chocolate Kahlua cupcakes at Annie's Eats. I decided to make these as mini cupcakes. The cupcakes with the plain frosting in the foreground are the Kahlua and the ones in the background of the photo with the sprinkles are plain, for the kids.

The test batch came out so great that I made these to take to a girl get together. Always fun to serve liqueur infused desserts. **These are mini sized cupcakes.

Here are directions for a 1/2 recipe.

Cake

3/8 cup unsweetened cocoa

1/2 tsp espresso powder

3/4 cup flour

3/4 cup sugar

3/4 tsp baking soda

3/8 tsp baking powder

3/8 tsp salt

1 egg

3/8 cup water

3/8 cup buttermilk

1 1/2 Tbsp vegetable oil

1/2 tsp vanilla extract

for brushing the cupcakes:

Kahlua liqueur

Frosting

6 Tbsp butter

2 cups confectioners sugar

3-4 Tbsp Kahlua

1 Tbsp heavy cream

Directions

To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a large mixing bowl combine the cocoa powder, espresso powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.

Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan 5-10 minutes, then transfer to a wire rack. Poke a few holes in the top of each cupcake with the tines of a fork and brush with Kahlua while still warm. Allow to cool completely.

To make the frosting, beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes. Mix in the confectioners’ sugar until incorporated. Add in the Kahlua and beat on medium speed until well blended. Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy. Frost cooled cupcakes as desired.

Source: cupcakes and frosting from Annie’s Eats

Celebrate with Chocolate-Almond Cheesecake Bites

It has been 1 year since my first post on this blog. I really didn't know what to expect and I really wasn't a consistent poster. I like to explore other blogs and see what everyone is baking and crafting.

I'm really enjoying the blogging experience very much. I love baking and making jewelry, so out of that I decided to share my adventures on the net. I will try very hard to post more during the second year. I'm sure when summer comes there will be fewer posts. Although, we love to have people over to our lake house which always calls for baking.

Let's Celebrate my first year of blogging with some cheesecake.

Here is another simply wonderful recipe. I always like to bring sweets with me to partys and gatherings. Bites are wonderful to take and serve at partys because there is no cutting and guests can just grab and go. This recipe takes a little work but it turns out very impressive. This recipe if from the 2007 edition of the Betty Crocker - Indulgent Desserts. I didn't get a chance to bake these this week so here is a scan of the book that the recipe is from and that picture is the cheesecakes.

The recipe calls for Oreo cookies crushed up. I used to be able to find Oreo Crumbs at the grocery store, as I have stated in another blog post. So I had to buy some Oreo cookies and grind them up. I keep them on hand so I can use them for desserts. This is a great recipe that everyone finds irresistible.

Chocolate-Almond Cheesecake Bites

Crust
Chocolate-Almond Cheesecake Bites Crust 16 Oreo cookies, ground - 1 cup
1/4 cup butter or margarine melted FiFillinglling FinllingjasdjlasndfasjklfasklfjasdlfFr

Filling
1 package (8oz) cream cheese (softened)
1/4 cup sour cream
1/4 cup sugar
1 egg
1/4 teaspoon almond extract

Coating
Coating 2 1/3 cups semi-sweet chocolate chips
3 tablespoons shortening
2 oz candy coating/disc melts 1 teaspoon vegetable oil Directions DRdd
Directions

1. Heat oven to 350F. Cut a 14"x12" sheet of heavy-duty foil; line 8-inch square pan with foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.


2. In large bowl, beat cream cheese, sour cream and sugar with electric mixer until fluffy. Beat in egg and almond extract, scraping the bowl if necessary. Pour over crust.


3. Bake 30-40 minutes or until edges are set.(center will be soft but will set when cool.) Cool on cooling rack 1 hour. cover and refrigerate 1 hour. Meanwhile, cover 2 cookie sheets with wax paper.


4. Remove cheesecake from pan by lifting foil. Cut into 8 rows by 6 rows, making 48 oblong cheesecake bites. In 1-quart microwave bowl, microwave chocolate chips and shortening uncovered on medium (50%) for 3 minutes. Stir, microwave in 15-second increments, stirring after each, until melted and smooth.


5. Work with half of the bites at a time (24): refrigerate other half until needed. Place 1 bite on fork and dip fork into chocolate to coat. Lift fork from chocolate and allow excess to drip off. Place on 1 wax paper-lined cookie sheet. Repeat with the rest of the bites. Chill for about 15 minutes.


6. In small microwaveable bowl, microwave candy coating and oil uncovered on High 1 minute. Stir, microwave in 15-minute increments, stirring after each until melted. Spoon into small resealable food-storage plastic bag. Seal bag; cut tiny hole in the corner of bag. Pipe melted coating over dipped bites . Store covered in refrigerator.
   
   ~Michelle

Ebelskivers

Ebelskivers. Have you ever heard of them? They are traditional Danish pancakes. They are light and fluffy because of the whipped egg whites that are folded into the batter. They have a distinctive sphere shape and there is a special pan to help you achieve the perfect pancake. I had to use 3 bowls. 1 to whisk the egg yellows with the milk, 1 to hold the mix and 1 for whipping the egg whites. I bought the mix at Williams-Sonoma but you can certainly make that from scratch. I bought the special pan at Williams-Sonoma also. I made these this morning for breakfast and only my 1 son and I like them so I cut the recipe in half. You put just a dash of butter in each well of the pan then add about 1 Tablespoon in each well. Then you add what ever filling that you might like. I added some chocolate chips to ours. (should have added more) You could use Nutella, jam, jelly, or maybe even fresh raspberries. I can't wait to try even more flavors.

After you add the filling you add 1 Tablespoon to each well covering the filling. Then flip the pancakes after they start to bubble. I used chop sticks to turn them. Williams-Sonoma does sell a tool to help flip but skewers or chop sticks or plastic knives also work.

Enjoy. Top them with syrup or powdered sugar or maybe even cinnamon sugar.. yum so delicious.

~Michelle

Rings, Rings, Rings

I'm always on the lookout for beads that would make great rings. I have been to bead shows, I have been to bead stores around the area, I have surfed the Internet, all in search for beads to make some wonderful rings. Here are some of the rings that I have made. There is a wonderful selection of rings in my Etsy store.

All I need is wire, beads, a ring mandrel and the ring making begins. They are fun to make and fun to wear. I love when I'm wearing a ring and someone notices and really likes it. That makes me very happy.

~Michelle

Cinnamon Rolls

My son, the one that loves cinnamon rolls, is home sick today so I decided to make some cinnamon rolls. The rolls were done when the other boy came home from school and he ate one right away. The sick boy has not tried one yet, maybe when he is felling a bit better. I'm trying a different recipe then the one that I used last time. Check here. Try both recipes when you have time:)

The dough recipe is from Food Network

Ingredients

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon

Glaze
The glaze recipe is from FamilyFun

• 1 1/2 cups confectioners sugar
• 2 1/2 tablespoons of milk or more
• 2 tablespoons melted butter
• a drop of vanilla

Heat oven to 200 degrees F. so the kitchen is warm and dough will rise.

In a small bowl, dissolves yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, roll up dough and pinch edge together to seal Cut into 12 to 15 slices. I used dental floss to slice the roll. I works great.

Turn the oven up and heat it to 350 degrees F.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

(I should have used a bigger pan...)

Meanwhile, mix butter, confectioners sugar, milk and vanilla in a bowl until combined and reaches desired consistency. Spread over slightly cooled rolls. I did not use all of the glaze.

ENJOY
Michelle

My New Favorite Chocolate Chip Cookie Recipe

The problem declaring something your favorite is that when you find something you like better you have to say you have a NEW favorite.



I posted a very delicious Chocolate Chip cookie recipe here and declared it my "favorite". Well, I now have a new favorite Chocolate Chip cookie recipe. These cookies are so good that you really can't just eat one.


I googled for a chocolate chip cookie recipe and found this on the blog, mybakingaddiction.com. I thought I would whip up a batch but only had 2 sticks of butter. I always use butter when I bake. But, I did have some sticks of margarine in the refrigerator. So, I used 2 sticks of butter and 1 stick of margarine. The cookies came out so wonderful I am afraid to use all butter:) I'm afraid that they might not turn out as well if I don't.

I also used 2 cups of semi-sweet chocolate chips and 2 cups of white chips. YUM so good. This recipe makes a very chippy cookie, and I think that the white adds the most wonderful balance to the semi-sweet chips. My family loves a chippy cookie so, this is the perfect recipe.
I'm taking this batch to cub scouts tonight. They were a big with the kids.

Totally Awesome Chocolate Chip Cookies
recipe from: mybakingaddiction.com
original recipe from: bettycrocker.com


Here is the recipe as I made it.

1 cup butter, softened
1/2 cup margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed light brown sugar
1 tablespoon vanilla
2 eggs
4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups of semisweet chocolate chips
2 cups of premier white chips


1. Heat oven to 350F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed. Mix in flour, baking soda and salt (dough will be stiff) Stir in the chocolate and white chips.
2. On a cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
3. Bake 11-13 minutes or until light brown (centers will be soft). cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
ENJOY
~Michelle

Cake Balls

I would be pretty surprised if you haven't heard about Cake Balls or Cake Pops. They have been appearing all over the Internet and even in cooking magazines at the grocery store. I even saw them at Starbucks. I have made them many times and the recipe is easy... it's the dipping and the decorating that is very time consuming.


I use a cake mix like red velvet and 1 can of frosting, cream cheese. Make the cake according to the directions on the box. Feel free to make a cake from scratch if you would like. After the cake is cooled dump it into a large bowl and add the whole can of frosting. Mix it until it is all incorporated. For really wonderful directions and photos of some incredible cake ball and cake pop designs go to Bakerella.com and be amazed.

The easy part is making the cake and mixing with the frosting. Honestly I had a difficult time dipping these cake balls. I use the white candy melts that I had and added some vanilla chips to stretch it a little. Just microwave, stir and dip. Really takes some practice. It is a little easier to dip the cake pops, which are cake balls on a stick.

I must admit that when they are all done they do taste delicious. They are a great bite of rich cake and frosting. Again, check out Bakerella.com for some fantastic ideas. I made the reindeer pops for Christmas and I have made some blue and white for my High School reunion and Yellow and Black for a going to college party.- school colors. We can consider these St. Patrick's Day cake balls.

I brought these in for the morning show crew since they do not get the chance to enjoy my baking very often.

Good Luck
~Michelle