Give Me A Treat!

Ahh it is once again acceptable to eat a ton of chocolate and blame the holiday! :-)

So if you are in a chocolate-y mood like I am, this can be a very easy & yummy treat for you, adapted from a fellow blogger Bakerella (my comments are in blue)

  

Cookie & Cream Cupcakes

Cupcakes:

• 1 ½ cups all-purpose flour
• ½ cup natural unsweetened cocoa
• 1 ¼ cup sugar
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla
• 2/4 cup milk
• 2/4 cup hot water
• 24 Oreos, plus more for crumbs

Frosting:

• 1 cup shortening (that’s about 3 Tablespoons)
• 1 lb. powdered sugar
• 1 teaspoon vanilla
• 3-6 Tablespoons milk
• 2 or more teaspoons Oreo cookie crumbs

For the cupcakes:

I tried both broken pieces and whole cookies,

but I find broken pieces work best.



• Preheat oven to 350°.
• Line tray with baking cups. Yields approx. 30 cupcakes.
• Place one whole cookie in each cup or break apart at least one cookie, and place the broken pieces 1 into each cup.
• Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large mixing bowl, using a wire whisk.
• Add the eggs, oil, vanilla and milk, and mix well until thoroughly combined. Add the hot water and mix until combined.
• Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about ¾ full.
• Bake for 16-18 minutes.

For the frosting:

• Beat the shortening in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in three additions, scraping down the sides after each addition.
• Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
• Add the cookie crumbs and mix until completely combine.
• Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake; insert a cookie on top of each cupcake. (I went another way here and just used a butter knife to frost each one, like a cake; without adding the extra cookie on top.) 
• You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

Tips: In my experience, powdered sugar frosting is too sugary if eaten right away, but isn’t quite as sugary the next day. I’ve tried this with refrigeration & room temperature.

When I did it there was plenty of frosting left over, so I made a regular chocolate cake mix too, and used the frosting on that, so not to waste it.

 

If you need these to be spooky, you can try some of Bakerella's decorating suggestions.

I think she's so clever! :-)



Enjoy!

And as always, Stay tuned ;-) for more

Butterbeer

If you are a Harry Potter fan, have seen the movies, or read the books, you completely understand the title of this entry.

But for those of you who are not familiar with the term, don’t worry, I’m here to help ;-)

From all the strange foods named in the Harry Potter books, probably some of the most famous are the Bertie Bott’s Every Flavour Beans, chocolate frogs, pumpkin juice, and butterbeer.

Butterbeer is the beverage to have at the fictional pubs in the wizard world, said to inebriate and warms one right up. However thanks to the dear old Internet, I read a way you and your family can enjoy it!

Although I like to try recipes first, this one I haven’t been able to try yet but I couldn’t wait to share it with you! I’ve been told it takes very sweet and somewhat like butterscotch.

Recipe for Butterbeer (adapted from Fox News)

• 1 cup light or dark brown sugar
• 2 tablespoons water
• 6 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon cider vinegar
• ¾ cup heavy cream, divided
• ½ teaspoon rum extract
• Four 12-ounce bottles cream soda

1)      In a small saucepan over medium heat, combine the brown sugar and water.

2)      Bring to a gentle boil and cook, stirring often, until the mixture reads 240°F on a candy thermometer.

3)      Stir in the butter, salt, vinegar, and ¼ heavy cream. Set aside to cool to room temperature.

4)      Once the mixture has cooled, stir in the rum extract.

5)      In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining ½ cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

6)      To serve, divide the brown sugar mixture between 4 tall glasses (about ¼ cup for each glass). Add ¼ cup of cream soda to each glass, and then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Will you try to make your own Butterbeer?

By the way, I'll be seeing the new Harry Potter film soon! Have you seen it? What did you think? I'll share my thoughts soon... Stay tuned ;-)