This is exactly what you think it is.
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Friday, October 26, 2012
Wednesday, October 24, 2012
Double Chocolate Twinkie Mummy Pops
Normally I don't like
to provoke arguments that I know will only end up in bar-type fight
scenarios; glasses smashing, tables upturning, someone crying over in
the corner, but sometimes life hands me lemons and I'm fortunate enough to proverbially chuck them at people.
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Monday, October 22, 2012
Peanut Butter Biscoff Oreo Brownie Cupcakes
I'm a woman of few words these days, but I will say that if you're an Oreo, peanut butter, Biscoff, or brownie lover, then these are the treats for you - huge bonus if you love them all. Each component somehow manages to make the other taste even better than if they were on their own.
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Friday, October 5, 2012
Halloween Polka Dot Brownie Cheesecake Bars
I know it's only the first week of October and I'm already all up in your grill with Halloween treats, but I figure it will be here before you know it, so you'll be thanking me soon enough. Or not. Whatever.
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Wednesday, October 3, 2012
Tuesday, October 2, 2012
Italian Ricotta Cookies
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Monday, September 24, 2012
Almond Joy Cupcakes
ALMOND JOY CUPCAKES
Cake:
1 box devil's food cake mix - I used Duncan Hines
½ cup canola oil
3 eggs
1¼ cup coconut milk
24 single bars of Almond Joy, Bounty, or Mounds
Coconut frosting:
⅔ cup unsalted butter, at room temperature
1 cup finely shredded coconut
⅔ cup coconut milk
4 cups powdered sugar, sifted
2 teaspoons pure vanilla extract or paste
½ teaspoon coconut extract
Chocolate coating:
2 cups good, quality chocolate wafers or chips
1 teaspoon vegetable shortening
Preheat oven to 350ºF. Line 2 muffin tins with cupcake liners; set aside.
In a large mixing bowl, prepare cake mix according to box, with the exception of changing up the water to coconut milk.
Place a tablespoon of cake batter into each cup and coat the bottom, I used a skewer to evenly coat it.
Place a coconut chocolate bar on top and cover with more batter, filling it until ¾'s full.
Bake for 18-20 minutes. Remove cupcakes from oven and allow to cool for a minute or so. Remove from tins and transfer to a wire rack. Allow to cool completely.
Using a mixer, beat butter until fluffy. Carefully add powdered sugar and coconut milk. Add vanilla and coconut extracts. Mix well. Add coconut and blend until incorporated.
Line cupcakes onto a tray. Pipe frosting onto cupcakes into a mound shape and place an almond on top. Place tray in freezer for 5-10 minutes to help solidify for dipping.
Melt wafers or chips along with shortening in a heatproof dish for about a minute or so. The dish needs needs to be deep enough as well as wide enough to dip cupcakes into. Use care when melting chocolate as you don't want to overheat chocolate. It can and will seize up.
Once chocolate is melted, remove cupcakes from freezer a few at a time and dip until frosting is coated. Once I dipped, the almond's shape from inside didn't show up, so I added one on top of cupcake as well immediately after it was dipped.
Place in refrigerator to allow chocolate to firm up.
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