Eat Me Brownie Bites

I'm not exactly fond of cake. That's not to say that I wouldn't eat a piece of it if it was put in front of me, it's just not my most favorite dessert out there. Because of this, I didn't want to make cupcakes for my birthday. Cardamommy suggested either cookie or brownie bites, so I ran with that. Because I was busy making many other things, I decided to just go with a brownie mix (I know, I know...a mix?) and make a variation of it. This would work just as well with a normal brownie recipe and would take slightly longer but would be just as easy. Oh. Just a side note. If you find a box of paper muffin tins promising that no muffin pan is required, it's a lie. Don't go with it. Because they're probably just the paper linings left over from the real (metal) muffin-panless-muffin-tins. Just sayin.

1 Recipe Brownies

1 Egg

1 8-oz Pkg Cream Cheese, softened

1 tsp Vanilla

1/3 C Sugar

Prepare brownie recipe and fill muffin tins 2/3 full.

Mix cream cheese and sugar until smooth. Add egg and vanilla and beat for about 1 minute.

Spoon about 1 T cream cheese mixture onto each brownie and bake at 350 for 20-25 minutes, being careful to not overbake.

Mahlzeit!

-Coriaunty

Bread And Butterflies Lemon Pound Cake

Bread and Butterflies are hard to come by, considering they only live on weak tea with cream in it. So, seeing as I couldn't get my hands on any real ones, I had to improvise a little. This lemon pound cake is moist, dense, and has a perfect balance of sweet and lemony tang. It doesn't dry out after being left out for a while (because of decorating purposes), and holds its form nicely without being crumbly. Which is kind of nice. Fresh out of the oven this cake is unimaginable. The best part? It makes the cutest, most delicious bread and butterflies outside of Wonderland.

1 1/2 C All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1 C Butter, softened at room temperature
1 1/2 C Sugar
4 Eggs
2 tsp Vanilla Extract
1/4 C Lemon Juice

Preheat oven to 350. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.

In a a large mixing bowl cream the butter. Add the sugar and mix. With the mixer on low speed, add the eggs one at a time. Add the vanilla.

Alternate mixing the dry ingredients and the lemon juice, mixing after each addition. Mix until just smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are ok). 65-75 minutes.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Turn the cake out onto a cooling rack and peel off the paper. Let cool or slice and serve warm with vanilla ice cream.

Mahlzeit!
-Coriaunty

Blue And Yellow Meringues

I've been considering words that start with the letter M. Mutiny. Moron. Mmm-malice. Meringues. How much more whimsical can you get than meringues? For my Alice party I made the recipe for christmas meringues, but instead of putting sprinkles on them, I just dyed the meringue while mixing. Super cute. Super easy. Super delicious.

Mahlzeit!
-Coriaunty

Chocolate Malt Ball Cookies

I decided to try these cookies, because I am quite taken with using malted milk powder in my baking, and have not yet found a recipe for malted chocolate chip cookies that turned out well.  I have tried several, but they have all come out pancake-esque, which is not exactly what I'm looking for in a cookie.  I also haven't made cookies for several months and felt that my hungry puppies are suffering for it.  I just can't put them through a cookie-less existence.  


I found this recipe in a classic Taste of Home cookbook that my mom gave to me a couple of months ago, but have just now had a chance to look through.  Unsurprisingly, I changed a thing or two in the recipe and the result was fabulous.  These cookies will definitely make my list of "go to" recipes.  On a side note, if you don't have (and don't want to buy) Whoppers or malted milk balls, just use extra chocolate chips or chunks.  The cookies will still be delicious.


Chocolate Malt Ball Cookies


1 cup butter flavored shortening
1 1/4 cups packed brown sugar
1/2 cup malted milk powder
2 Tablespoons caramel syrup (I used Cajeta, a Mexican caramel syrup)
1 Tablespoon vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups Whoppers or malted milk balls
1 cup (6 ounces) semi sweet chocolate chips


Preheat oven to 375F.  Line a baking sheet with parchment paper.


In a mixing bowl, or the bowl of a stand mixer, combine shortening, brown sugar, malted milk powder, caramel syrup, and vanilla, and beat for two minutes.  Add the egg and beat well.  In a separate bowl, combine the flour, baking soda, and salt.  Gradually add to creamed mixture, mixing until fully incorporated.  Roughly chop or crush the Whoppers, then stir them into the dough with the chocolate chips.  


Scoop the dough into 2 inch balls and place on the prepared baking sheet.  Bake for 10 to 12 minutes or until golden brown.  Remove from oven and let cool on the pan for 2 to 3 minutes (don't skip this!  The cookies will be very soft and need a couple of minutes to firm up!), then transfer cookies to a cooling rack to cool completely.  Makes about 36 cookies.  


Enjoy!  -Cardamommy

Chocolate Coconut Cake

I have the most fabulous cake to share with you today!  I found this recipe on King Arthur Flour, and made this cake for Easter last year, where it was a tremendous hit.  I haven't been able to get it out of my mind.  So, since I had a little coconut milk sitting in my refrigerator, I had a good reason to make this cake with a few modifications.  And share it with you.  You will thank me.  Unless you hate chocolate and coconut, in which case I am giving you the silent treatment until you apologize for your blasphemy.


The chocolate coconut cake layers are chocolatey and moist with a pleasant coconut flavor.  So moist.  Did I mention that the cake layers are moist?  Okay, you get the point.  Sandwiched between the oh so moist layers is a marshmallow coconut filling.  And covering this amazing confection?  A smooth and fluffy chocolate coconut frosting.  For the frosting, beat the heck out of it because it helps the fluffy factor.


Chocolate Coconut Cake


Cake:
1 1/2 cups all purpose flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoons salt
1 1/2 ounces unsweetened chocolate, chopped
2/3 cup canned coconut milk
2/3 cup water
2 eggs
2/3 cup mayonnaise
1 teaspoon coconut extract
1 1/2 cups sugar


Filling:
1/3 cup butter, softened
1/3 cup vegetable shortening
2 Tablespoons all purpose flour
1 teaspoon coconut flavor
1 teaspoon vanilla extract
1 Tablespoon coconut milk
1/8 teaspoon salt
2 cups powdered sugar
1 7-ounce jar marshmallow cream


Frosting:
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 teaspoon coconut extract
4 cups powdered sugar
2 to 4 Tablespoons coconut milk


Heat oven to 350F.  Grease the bottom and sides of 2 9 inch round cake pans and line the bottoms of the pans with parchment paper, then grease the paper.


For the cake: In a small bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.  Stir until blended, set aside.


Place the chopped chocolate in a small bowl.  Bring the coconut milk to a near boil and pour over the chocolate.  Let sit while you boil the water.  Stir the  chocolate and milk mixture, then pour in the boiling water and stir until the chocolate is smooth and melted.  Let cool slightly.


In the bowl of a stand mixer, or with an electric mixer, beat together the eggs, mayonnaise, and vanilla until well blended.  Beat in the sugar.  Add the dry ingredients and coconut milk mixture alternately in 2 or 3 additions, beating until smooth.  Pour the batter evenly in the pans.  Bake the cakes for about 25 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Let the cakes cool in the pans for 10 to 15 minutes, then turn out onto cooling racks and cool completely.


For the filling:  Blend the butter, shortening, and flour.  Add the  coconut flavor, vanilla, and coconut milk, and beat until well combined.  Mix in the salt, then half of the powdered sugar until well  blended.  Beat in the marshmallow cream, then the remaining powdered sugar.


For the frosting:  In a large bowl, cream the shortening, butter, and coconut extract with an electric mixer.  Gradually add the powdered sugar, one cup at a time, beating well after each addition.  After all powdered sugar has been incorporated, add the milk and beat at medium speed until incorporated.  Increase speed to high, and beat frosting until light and fluffy.


To assemble:  Place one cake layer, upside-down on a serving plate.  Spread half of the filling (use the rest of the filling for another purpose) over the cake layer, then place the remaining layer upside-down on top of the filling.  Spread the frosting over the top and sides of the cake.  Makes one 9 inch double layer cake, 12 to 16 servings.


Enjoy!  -Cardamommy

Chocolate Chip Cookie Dough Rice Krispies Treats - Redux

This past weekend I made chocolate chip cookie dough rice krispies treats again, by request. This time, however, I tweaked the recipe just a bit.  In the first recipe, the cookie dough truffles were very soft, and unless frozen, kind of melted into a puddle of goo.  Which is fine.  I like cookie dough truffle goo as much as the next girl, but it kind of melted right in to the rice krispies treats.  This time, I used a different cookie dough recipe, and things turned out exactly as I planned (which is always nice).  The cookie dough held up well, was not overly sweet (for cookie dough, that is), and when mixed with the rice krispies treats the dough balls kept their shape.  So, if you would like firmer cookie dough balls in your rice krispies treats, then simply substitute the following recipe for the original cookie dough truffles.  


Chocolate Chip Cookie Dough Rice Krispies Treats - Redux


6 Tablespoons butter or margarine
16 ounces marshmallows (I used mini and regular)
1/4 cup malted milk powder
12 ounces Rice Krispies
1 batch eggless cookie dough (recipe to follow)

Melt the butter in a very large microwave safe bowl.  Add the marshmallows and toss with the butter.  Return to the microwave for 1 minute, then stir.  Add the the malted milk powder and stir well.  Return to the microwave for 1 to 2 minutes more, or until the marshmallows are completely melted.  Stir the marshmallow mixture until smooth.  Stir in the cereal until it is completely coated with the marshmallow mixture.  Fold in the cookie dough truffles, then press the mixture into a greased 13 x 9 baking dish.  Let the treats set up for about 30 minutes before cutting.  Makes 18 to 24 treats.


Eggless Cookie Dough:


2 cups flour
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
1 Tablespoon vanilla
1 cup mini chocolate chips


In bowl, combine all ingredients (in any order!) and stir well until all ingredients are completely combined.  Scoop the dough and roll into balls the size of a large marble.  Place balls of dough on a parchment or wax paper lined baking sheet (for easy cleanup!) and refrigerate or freeze until you are ready to use.


Enjoy!  -Cardamommy

Red Velvet Cake Balls

I have kept it no secret that I don't like red velvet cake. At all.  In fact, I don't believe that I have ever had red velvet cake, let alone made it.  So imaging my dismay when my oldest hungry puppy asked me, begged me, pleaded with me, to make red velvet cake.  You know me, I will do anything for my hungry puppies, so here we are.  We decided to make the cake into cake balls, since she has really really really been wanting to make those as well.  


The result?  A super easy treat that will turn everything in your kitchen bright red!  Remind me in the future to not give a 2 year old red velvet cake balls.  Ever.  I tried one as well, and will be honest.  They aren't bad.  For a red velvet hater, that is saying a lot.  So let me say a little more.  I only liked them for the cream cheese frosting!  I tasted a bite of the plain red velvet cake...still definitely not my thing.  But oh what I wouldn't do for frosting.  Don't hold it against me.


Red Velvet Cake Balls


1 box red velvet cake mix (2 layer size) baked in a 9x13 pan
1 (16 ounce) can cream cheese frosting
1 (24 ounce) package white almond bark
Rainbow sprinkles


In a food processor, grind up the red velvet cake, then transfer to a large bowl.  Add the cream cheese frosting and stir well until completely combined.  Roll into small balls, using your hands or a small cookie scoop.  Place the cake balls on a wax paper lined tray and refrigerate for freeze for several hours until thoroughly chilled.  


In a double boiler, melt the white almond bark until  completely melted and smooth.  Using a toothpick or a fork, skewer the cake balls and dip into the melted almond bark.  Return dipped cake balls to the waxed paper and immediately sprinkle with the rainbow sprinkles.  Repeat with remaining cake  balls.  Return cake balls to the refrigerator or freezer until the almond bark is completely set.  Store in a sealed Tupperware container in the refrigerator. Makes 52 cake balls.


Enjoy!  -Cardamommy