Cupcakes!

Carly is watching "DC Cupcakes" as I type, and it is making me crave cupcakes.  Bad, bad tv!  I got this recipe from LDS Living.  I also learned a valuable lesson about baking cupcakes or muffins.  I have a convection oven, with which I use the "convection" function all the time.  HOWEVER, using convection while baking cupcakes is bad because the convection fan blows air and causes the cupcakes to slant.  Ugly, ugly cupcakes.  I've been trying to figure out what the heck I was doing wrong!

Black and White Chocolate Cupcakes

8 ounces all-purpose flour

7 ounces granulated sugar

4 ounces dark chocolate cocoa

1 ½ teaspoons baking soda

1 teaspoon salt

4 ounces sour cream

3 eggs, beaten

6 ounces chocolate pudding, prepared

4 ounces butter, melted

6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 24 cupcake pan cups with paper liners.

In a large bowl, measure the dry ingredients and mix together with electric mixer on low speed for 30 seconds until well combined.

Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape down the sides of the bowl and resume mixing on medium speed for 1 additional minute. Stop mixer and fold in chocolate chips.

Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Let the cupcakes cool completely.

White Chocolate Frosting

8 ounces cream cheese, softened

4 ounces butter, softened

6 ounces white chocolate, melted

1 teaspoon vanilla

10 ounces powdered sugar

To make the frosting, beat cream cheese and butter in large bowl with electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional 1 minute.  Add powdered sugar gradually, beating until light and fluffy after each addition.

Frost the chocolate cupcakes with White Chocolate Frosting. Ideas for garnishing: fresh raspberry, mini chocolate chips, chocolate sprinkles.  

Cookie dough dip

Okay, the last thing I need right now is to add another 5 lbs. to my "physique" (HA!) so I'm afraid that this one will have to wait.  Hopefully not long.

Monster Cookie Dough Dip

8 oz. Cream Cheese, softened

1/2 c. Butter, softened

1/2 c. Peanut Butter (at least)

1-2 c. Powdered Sugar (even more if you really want it thick)

3 Tbsp. Brown Sugar

3 Tbsp. AP Flour

1 tsp. Vanilla

1 c. Oats (more or less depending on desired texture)

1 bag Plain M&Ms

1 c. Semi-Sweet Chocolate Chips

In a stand mixer, whisk the cream cheese, butter, and peanut butter until smooth.

Whisk in the powdered sugar, starting with 1 cup (or 2 cups if you already know you want a thicker dip-- I like thick).

Whisk in the brown sugar, flour, and vanilla.

At this point, add in more peanut butter by 1/4 cups if you want a stronger PB taste.

Using a paddle attachment or a wooden spoon, mix in the oats, M&Ms, and chocolate chips. Add more oats if desired (I think I did-- like I said, I like my dip really thick, just like cookie dough).

Serve with pretzels, graham crackers, etc. You may want to provide a knife for "spreading" instead of "dipping" if you went the thick route!

Summer berry suggestions

Believe it or not, I have an abundance of summer berries around me.  Well, aside from blueberries that is.  My strawberry plants are still going strong, and my (few) raspberry bushes are better late than never, and you should see the huge amount of blackberries I can go pick at the school!  Now, what to do with all of them.  Any suggestions?

Caramel brownies

Stole this from Pinterest - so long diet!
Caramel Brownies

Yield: 24+ brownies

Ingredients:
For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract
1¼ cups all-purpose flour
½ tsp. salt
1½ cups pecan, coarsely chopped (optional)
1 cup semisweet chocolate chips

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until completely melted and smooth. (Alternatively, microwave in 30 second intervals, stirring in between, until completely melted.) Remove the bowl from the heat. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 20 minutes. Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Stir in half of the pecans. Immediately spread the caramel mixture over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. (To speed cooling, chill in the freezer for at least 30 minutes.)
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.