Rocky Road Cupcakes

Recipe and photo from: Paula Deen

Ingredients:

For the Cupcakes:
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¾ cup cocoa powder
¾ cup unsalted butter, room temperature
1 1/3 cup sugar
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract
1/3 cup milk
½ cup mini marshmallows
½ cup mini semi-sweet chocolate chips
½ cup almonds, loosely chopped

For the Chocolate Meringue Frosting:
2 egg whites
½ cup sugar
2 teaspoons cocoa powder
18 almonds, mini marshmallows, and chocolate pieces for decoration

Directions

For the Cupcakes:
Preheat oven to 350 F.
Whisk flour, baking powder, baking soda, and cocoa powder in a medium-sized bowl.
Beat butter and sugar in a large bowl until light and fluffy.
Beat in eggs, sour cream, vanilla, and milk until blended.
Mix dry ingredients into wet ingredients until just combined.
Fold in marshmallows, chocolate chips, and almonds.
Fill cupcake liners 3/4 full.
Bake for twenty-five minutes or until a toothpick comes out dry.

For the Chocolate Meringue Frosting:
Combine the egg whites and sugar in the mixing bowl of a stand mixer.
Set mixing bowl on top of a pot of boiling water.
Whisk until sugar has reached 110 F on a candy thermometer.
Remove mixing bowl from the pot and place on mixer.
Whisk for 10 minutes on medium speed using the whisk attachment.
Whisk on high speed for another five minutes (you should see stiff glossy peaks).
Whisk in cocoa powder until just integrated.
Spoon onto cupcakes.
Top each cupcake with an almond, marshmallow, and piece of chocolate.
Toast the meringue and marshmallow using a culinary torch or placing under your oven broiler for just a quick second. Make sure to not walk away as these will toast fast.

Red Velvet Chocolate Chip Cookies

Recipe seen on Baking Serendipity

Red Velvet Chocolate Chip Cookies
original recipe from How Sweet It Is

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 tsp red food coloring
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/3 cup cocoa powder
1/2 cup semi-sweet chocolate chips

Cream butter and sugars. Add egg and vanilla, mixing well. Beat in food coloring.

Stir in flour, baking soda, salt and cocoa powder until just combined. Fold in chocolate chips.

Drop by rounded teaspoon onto an ungreased cookie sheet and bake in a preheated 375 degree oven for 10-12 minutes. Let cool slightly before transferring to wire racks.

Most Amazing Carrot Cake

Recipe from Cooking the Amazing

Ingredients:

(Cream Cheese Icing ingredients and instructions at bottom of page)

2 c   All Purpose Flour

1 1/2 c   Sugar

1/4 c   Brown Sugar, packed (dark or light)

1  1/2 t   Baking Soda

1 t   Baking Powder

1 t  Salt

4 t  Cinnamon

1/4 t  Nutmeg

1/8 t  Ground Cloves 

1/4 t  Ground Ginger

2 c  Finely Grated Peeled Carrot, packed

1 c  Coconut Flakes, sweetened

1 c  Raisins (Optional)

1 can 8 oz  Crushed Pineapple, drained

       (reserve 1 T of drained Pineapple juice)

1 1/2 c  Walnuts or Pecans, chopped small pieces

1 c  Vegetable Oil

2 t  Vanilla Extract
1 T  Finely Grated Fresh Orange Peel 
3  Eggs, extra large

Pam non stick Cooking Spray

Total Prep and cooking time approx. 1 1/4 hr.

Total Cooling and Icing time approx. 2 1/2 hrs

Instructions:

1. Preheat oven to 350 degrees.
2. Prepare two 9 inch cake pans by spraying with Vegetable non-stick spray (like Pam Spray) and line with a parchment paper round on the bottom then spray the top of the parchment.  Or spray a 9 X 13 baking pan with Vegetable non stick spray (like Pam Spray) or use 20 jumbo Cupcake liners in a Muffin tin without using Pam spray.
3. In a large bowl whisk well:  Flour, Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt, all Spices.
4. Peel then Grate approx 5-6 medium Carrots to yield 2 cups packed.  Grate Carrots finely to no more than 1/4 inch pieces.  Or process in a food processor until finely grated but not mush.  It isimportant that you peel the Carrots before grating.  You do not want the tough skins in your cake.
5. In a medium bowl or KitchenAid bowl add Carrots, Grated Fresh Orange Peel, Drained Pineapple, Raisins (optional), Coconut Flakes, Walnuts or Pecans and mix well with a big spoon.
6. To this mixture add the Vegetable Oil, Vanilla Extract and Eggs one at a time mixing in well then add 1 T of the reserved Pineapple juice and mix well.  Scrape down bowl often.
7. Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer or Kitchen Aid for  about 1 minute until well mixed.  Do not over mix.
8. Pour divided into prepared (as above) 9 inch cake pans, or 9 X 13 pan, or approximately 20 Cupcake liners filled 3/4 full or a 9 X 13 baking sheet sprayed with Pam but no parchment paper needed. 
9. Bake at 350 degrees for 25-30 mins for Cupcakes,  35-40 minutes for 9 inch layer cakes and 45-50 mins for 9 X 13 in the center of the oven.  Half way through cooking rotate the pans for even cooking.  A toothpick will come out clean when done.  All ovens vary in timing so check at lowest time first and if not done put back in oven and recheck in 2- 3 minutes.
10. Allow to cool completely in pan for 1-2 hrs. before removing to ice with Cream Cheese Icing.  Recipe below.  Place 1/4 of icing between the two layers and when placing the top cake layer on, put the flat side of the cake (the bottom when it was in the cake pan) facing up for a flat top which makes a more attractive cake and easier to ice.

This cake is super moist and fragile so handle with care when removing from pans and icing.  If it breaks the icing will hide any imperfections.

TIP:  Add 1 cup of golden raisins or chopped dried cherries or apricots for a twist on tradition.

TIP:  Black Walnuts will give this cake the most flavor.  Sprinkle the top of the cake with Walnuts or Pecans as a tasty garnish.

CREAM CHEESE ICING

Ingredients:
2 sticks Butter, unsalted, softened
16 oz. Cream Cheese, softened (2 bars)
3 c Powdered Sugar
4 t Vanilla Extract
1/4 t Almond Extract
1 small pinch Salt (very small pinch)


Total Prep Time: 7 minutes (except time to soften butter and cream cheese.)

Instructions:

1. Allow Butter and Cream Cheese to sit out until at room temperature and softened.
2. In a large bowl, place the softened Butter.
3. Cream the Butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for 2 minutes or so more until well mixed.
4. 1 cup at a time, add the Powdered Sugar and blend well.
5. Add Salt, Vanilla and Almond Extracts and mix well.  Taste and add more Powdered Sugar to be mnore sweet or more Cream Cheese to suit your taste.
6. Keep Cream Cheese Icing at room temperature for the best consistency to ice Cakes.
7. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
8. OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.

Ultimate Chocolate Mint Brownies

Recipe from A Cooks Quest

Brownie Base
**You can use a brownie mix if you want.  I used  the brownie recipe from the Andes Mint Brownies because it is simple and delicious and omitted the Andes mints. I also cut it half and below are the measurements I used for this recipe:

1 stick of butter
1 cup granulated sugar
2 eggs
1 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa
1/4 teaspoon salt

Preheat oven to 350 degrees F. Line a 9X9-inch pan with foil and lightly grease with cooking spray. Set aside.

In a medium bowl, combine the flour, cocoa and salt. Set aside.

In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.

Add the dry ingredients to the wet ingredients and mix well.  Pour into the prepared pan and bake for 20-25 minutes, until the brownies are set in the middle but not over baked. Cool Completely

Filling
2 1/2 cups powdered sugar
3 T butter, softened
3 T heavy whipping cream
2 oz cream cheese
1/8 -1/4 tsp mint extract
2-4 drops green food coloring if desired

In a large bowl combine all ingredients and whip until everything is well incorporated.  Continue mixing on medium-high speed until light and fluffy. Spread on cooled brownies, refrigerate 1 hour or until set.

Ganache
1/3 cup heavy whipping cream
1 1/3 cups (8 oz) good quality semi sweet chocolate
1/3 cup butter

Heat ganache ingredients over medium heat stirring constantly.  When chocolate is melted and everything is combined, set aside to cool about 10 minutes.  When still slightly warm, pour over the cooled filling spreading evenly.  Return the pan to the refrigerator.

To serve allow to sit at room temperature about 10-15 minutes.  Cut into bars and Enjoy!

Chocolate Wasted Cake

Recipe From: Art of Dessert

Ingredients:Cake: 
3 cups all-purpose flour 
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk*
1 cup butter, melted*
4 tsp. honey*
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips*

Frosting:
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract

liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)

melted chocolate for drizzling, :
2 cups semi-sweet chocolate chips*
2-3 Tbs. heavy cream or vegetable oil
semi-sweet chocolate chips for the sides of the cake 
assorted chocolate candies for the top of the cake*

Instructions: 
(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)

Preheat oven to 325 350 F degrees. Grease and dust two to three 8-inch or 9-inch cake pans with cocoa powder or flour. Set aside.

Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack.  Allow to cool completely before decorating.

To make the frosting:

Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil.  Instead of milk, you can use rice milk or soy milk.

In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy. 

To assemble the cake:

Place the first cake layer on a plate or cake circle.  Lightly drizzle with liqueur.  Spread an even layer of frosting. Place the second cake layer on top of the frosting. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting.  Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.

Neenish Tarts

Recipe from www.taste.com.au

Ingredients

Pastry Cases

• 225g (1 1/2 cups) plain flour
• 120g butter, chilled, cubed
• 1 egg yolk
• 2 tbs iced water
• Plain flour, to dust
• 315g (1 cup) raspberry jam
• 
  
• Mock cream
• 80g (1/3 cup) caster sugar
• 1 tbs milk
• 1 tbs cold water
• 1 tbs boiling water
• 1/2 tsp powdered gelatine
• 100g unsalted butter, at room temperature
• 1 tsp vanilla essence

• Icing

• 230g (1 1/2 cups) icing sugar mixture
• 2 tbs milk
• 1 1/2 tbs cocoa powder
• 1 tsp milk, extra

Instructions:

1. Preheat oven to 200°C. Place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and iced water, and process until the mixture just comes together.
2. Turn the dough onto a lightly floured surface and gently knead until smooth. Divide into 2 equal portions. Use a lightly floured rolling pin to roll out 1 portion to 3mm thick. Use an 8cm-diameter round pastry cutter to cut out 6 discs. Line six 80ml (1/3-cup) capacity muffin pans with pastry. Repeat with the remaining dough. Place in the fridge for 15 minutes to rest.
3. Meanwhile, to make the mock cream, combine sugar, milk and cold water in a saucepan and stir over medium-low heat until sugar dissolves. Remove from heat. Place boiling water in a heatproof jug, sprinkle over gelatine and whisk with a fork until dissolved. Add gelatine mixture to the sugar mixture and stir to combine. Set aside for 15 minutes to cool. Use an electric beater to beat butter and vanilla in a bowl until white and creamy. Add the sugar mixture in a thin steady stream and beat until well combined. Cover with plastic wrap and set aside until required.
4. Remove muffin pans from the fridge. Use a fork to prick bases of pastry cases. Bake in oven for 10 minutes or until golden. Remove from oven and transfer to a wire rack for 15 minutes to cool.
5. Place jam in a saucepan over medium heat. Cook, stirring, for 2 minutes or until the jam melts. Strain the jam into a heatproof jug and pour into pastry cases. Set aside for 5 minutes to set.
6. Spoon mock cream evenly among pastry cases and smooth the surface.
7. To make the icing, combine the icing sugar and milk in a medium heatproof bowl. Place half the icing in another heatproof bowl. Add the cocoa and extra milk and stir until combined. Place the bowl containing the white icing over a saucepan of simmering water and stir until runny. Spread the white icing over the cream on half of each tart and smooth the surface. Set aside for 5 minutes to set. Repeat with the chocolate icing and set aside for 5 minutes to set.

Makes 12

Dark Chocolate Blueberry Truffles

Recipe From: Erica Sweet Tooth

Ingredients:

8 oz good quality dark chocolate (at least 60% cocoa)

1/4 tsp salt

1/2 cup + 2 tbsp heavy cream

3/4 cup dried blueberries, chopped finely

1 tbsp honey

2 tbsp unsalted butter, at room temperature for rolling

Instructions:

- Chop the chocolate as finely as possible and place in a medium bowl.

- In a blender, blend together the cream, dried blueberries, and honey to get the blueberries chopped as finely as possible.  Transfer mixer to a medium saucepan and bring to a gentle boil over medium heat.

- Pour the hot cream mixture over the chocolate and stir gently until the mixture is smooth and all the chocolate melted. Whisk in the butter until well incorporated.

- Cover the bowl with plastic wrap and refrigerate for 2-3 hours.  

- When the chocolate mixture is set, use a small cookie scoop to get even-sized truffles and roll each portion in the palms of your hand to make a ball.  It doesn't have to be perfect, imperfection with truffles is charming and reminds people they're homemade!  Transfer balls to a parchment-paper lined cookie sheet and place in the fridge once completed for another 15-20 minutes.

- Fill a shallow pan or pie plate with cocoa powder and toss each truffle in the powder so they are each well coated.  Shake off the excess cocoa powder.  Serve immediately or store in the fridge for up to 2 weeks.