Cherry Cheesecake Cupcakes

Awww...cheesecake. I feel that nothing can make a busy week of homework, presentations and papers better than cheesecake. I also continue to build my love for cupcakes. There are so many varieties that I have barely touched the surface but boy, am I excited to explore!

These were very tasty and I loved the cherry topping! They start off with such a simple elements but combined it's incredible! Plus...aren't they cute as sin! They just scream summer to me.

Cherry Cheesecake Cupcakes

Source: Confessions of a Cookbook Queen

Ingredients

Filling:

1 package (8oz) cream cheese, at room temperature

1/3 c sugar

1 large egg

1/2 tsp vanilla extract

Cupcakes:

1 package plain yellow cake mix

1 package (3.4 oz) vanilla instant pudding mix

1 c whole milk

2/3 c vegetable oil

3 large eggs

1 teaspoon almond extract

24 vanilla wafers

Topping:

1 can (21 oz) cherry pie filling

Directions

Preheat oven to 350 degrees

Line 24 cupcake cups with paper liners

Prepare the filling: Place cream cheese in a small mixing bowl and blend with an electric mixer on a low speed until the cream cheese has softened. Add the sugar, egg, and vanilla and continue to beat on low until the ingredients comes together. Set the filling aside.

Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides.

Place 1 vanilla wafer in the bottom of each cupcake liner. Spoon cupcake batter on top of each vanilla wafer until about 2/3 full. Gently dollop a heaping teaspoon of filling on top of each cupcake. The cup will be very full. Do not shake the pans. Place in oven.

Bake cupcakes until they are golden and spring back when touched, 18-20 minutes. Remove pans from oven and cool on a wire rack. Lift cupcakes from pans and place on wire rack to cool.

Dollop a generous amount of cherry filling on top of each cupcake when ready to be served.

Enjoy!

Bird Nests

I am so excited for some of the posts coming up! I have some good things in store and feel like I need to get this one out before I completely miss the 'Easter boat.' I am still trying to use up Easter candy and I remember these from years ago. I thought they were the most amazing little things. Now, I find out how easy they are! Next year, I even plan to make them BEFORE Easter!

Bird Nests

Source: Flamingo Bear

1 2/3 c butterscotch chips

3/4 c creamy peanut butter

sprinkle of kosher salt

2 1/2 c chow mein noodles

3 c mini marshmallows

chocolate candy eggs (I used Whoppers)

Directions

Line a baking sheet with wax paper.

Melt butterscotch chips and peanut butter together over medium heat. Gently stir in salt and marshmallows. Once melted, stir in low mein noodles. Mix well.

Spoon onto prepared baking sheets, shaped into bird nests and add eggs to nest.

Let stand until firm.

Double Chocolate Chip Muffins

I will make these again and again and again. I am completely hooked. At first glance I figured they looked good. So the other day I made them for brunch and had one fresh out of the oven. It was goooood! I promptly packaged up all but 4 of the remaining muffins to be given away (I did NOT need these sitting in my house). One of the friends whom I gave them to commented on how moist they were. Temptation then got the best of me because sure they were good out of the oven but uber moist? Umm, kinda maybe? But oh my goodness was she ever right. They moisted up significantly after being packaged. I didn't know that was possible. They went from good to amazing!! I love these things!

Double Chocolate Chip Muffins

Source: Cupcakes! From the Cake Mix Doctor

Ingredients

1 pkg chocolate cake mix

1 pkg instant chocolate pudding mix

1 container (6oz) low-fat vanilla yogurt

3/4 c water

1/2 c vegetable oil

3 large eggs

2c semisweet chocolate chips (1 bag)

Directions

Preheat oven to 400 degrees. Line 28 muffin wells with liners.

Place cake mix and pudding mix in a large bowl. Mix together and make a well in the center. Place the yogurt, water, oil and eggs in a small mixing bowl and stir with a fork to break up the egg yolks. Pour the yogurt mixture into the well of the muffin mix. Stir the wet and dry ingredients together with a wooden spoon to combine. Fold in the chocolate chips and gently stir just until mixed.

Spoon batter into prepared muffin cups, filling 3/4 full. Bake for 20 minutes or until toothpick comes out clean.

Mini Cherry Lattice Pies

Oh these are just too freakin cute! I am falling more and more in love with my mini muffin pan with every recipe I make. I am also a huge new fan of the blog Picky Palate . I have around 10 of her recipes starred in my googlereader and had to stop myself at that, otherwise, I would have added everything in her blog! It has also been a secret new goal of mine to bake a pie. I say secret because I'm not a big pie fan and pretty much swore to myself that I would never make one! It's slowly creeping into my interest for the sole fact that I love the look of a lattice top. Hopefully, these have cured my desire for a little while as I weed through the other 100's of desserts I have on my, 'to make' list.

The original recipe called for peanut butter and jelly instead of cherry, but I'm in spring fruit mode and not a huge fan of PB&J so I opted for a little change. The lattice tops didn't turn out quite as cute as I had hoped because when they were baking, they rose and lifted the tops. I softly patted a couple of them down when they came out of the oven and it helped. Overall, the slightly wonky tops didn't throw off the yummy taste and I strongly encourage you to try these when you have a pie craving!

Mini Cherry Lattice Pies

Source: Inspired by Picky Palate

Ingredients

1 roll Pillsbury pie dough

1 small jar of cherry pie filling

1 egg white whisked with 1 teaspoon of water for egg wash

powered sugar for sprinkling on top

Directions

Preheat oven to 350 degrees. Unroll pie crust onto a lightly floured surface. Use a 2 1/2 in round cutter to cut out circles in dough (I used my 1/4 c measuring cup). Lightly press dough rounds into a greased mini muffin tin. Roll remaining scraps of dough to an even thickness then use sharp knife to cut thin 1/8 inch strips to create lattice tops.

Spoon 1/2 tablespoon of cherry pie filling into each of the pie crusts. Using the pie strips, form lattice top. Cut excess dough from edges and brush tops lightly with egg wash. Bake for 25-30 minutes or until golden brown.

Remove from tins with the tip of a knife. Dust with powered sugar and enjoy!

Yields 12 mini pies.

Reeses Peanut Butter Egg Cookies

Any extra Easter candy laying around the house? I have TONS! I really think that I could keep a small elementary school on a sugar high for days with my arsenal of Easter candy! So in an attempt to use up some of the Easter candy I came across this amazing recipe. I love cookies but I am very picky about my cookies. They must be soft and chewy. Guess what?? These cookies fit the bill and I love the cookies base as much as I loved the mix in! I cannot wait to try other mix-ins of my other excess Easter candy like Reese Pieces and Peanut M&M's.

Reeses Peanut Butter Egg Cookies

Source: Picky Palate

Ingredients

2 sticks softened butter

1 c packed brown sugar

1 c granulated sugar

3 tablespoon corn syrup

2 large eggs plus 1 egg white

1 tablespoon pure vanilla extract

3 1/2 c all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 c chopped Reeses Peanut Butter Eggs, around 12 eggs. Or since Easter is over :(, you can use regular Reeses Peanut Butter cups

Directions

Preheat oven to 350 degrees. In a medium bowl, beat together butter, sugars and corn syrup until well combined, it will be light and fluffy. Beat in eggs and vanilla until well combined.

In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until combined. Using a medium cookie scoop, scoop dough onto a baking sheet. Bake for 9-11 minutes or until golden brown around the edges. Let cookies cool for 5 minutes or so until transferring to cooling rack.

4 dozen cookies

Turtle Brownie Cups

These are my version of crack. I know, it's not funny to joke about drugs but honestly...they gave me a high. It included a happiness on my lips and satisfaction in my tummy. These are a, "YOU MUST MAKE THESE NOW," kind of ecstasy. Honestly, I ate 3 in one day....and out of pure shame I stopped myself at that.

I came across these cupcakes when I was searching out ideas for my graduation party. One of my favorite girlies (Mrs. K) and I are planning to make a variety of cupcakes for our graduation parties and the testing began with these.

Myself and Mrs. Korynta

Just a tip: you can either make your own Dulce De Leche or you can find pre-made dulce de leche in the Mexican food section of some grocery stores (I've only had luck at Walmart in my area). I used pre-made for these.

Turtle Brownie Cupcakes

Source: Recipe Rhapsody

Ingredients

1 fudge brownie mix

1 stick melted butter

2 eggs

1/4 c water

1 cup dulce de leche

24 pecan halves

Directions

Preheat oven to 350 degrees and place paper liners into a 12-cup muffin pan. Spray liners lightly with oil (I used cooking spray) as the brownies like to stick to the liners.

Combine brownie mix with melted butter, water and eggs until well mixed. Scoop batter into muffin cups, filling them about 1/2 full. Put a teaspoon or two of cold or room temp dulce de leche on top of each brownie cup.

Bake for 20 minutes or until done.

Remove from oven and let cool completely. Use dulce de leche to glue on 2 pecan halves on each top. Drizzle remaining dulce de leche on tops of brownies.

Enjoy and try to limit yourself....it will be hard I promise!

Easter Basket Cupcakes

Have you caught on yet that I love cupcakes? At some point, I plan to make a calendar of 365 different cupcakes that way, you could have a sweet inspiration everyday! Well until then, I will slowly be building up my list of successful cupcakes. They lil guys I made for class treats on our final day of class before Easter. I thought they turned out pretty cute. My decorations were a little big in comparison of the cupcakes but I had to go with what I found in the store! I also decided to make the cupcake portion into rainbow cakes! Check out this great tutorial on Omnomicon for a how to guide on making rainbow cakes!

There isn't a real recipe that will accompany this post as I just used a regular white cake for the cupcakes and then a classic almond buttercream recipe for the frosting. The fun is in the decorating! I also rolled the cupcakes in regular sugar for a little extra detail. I think it really added a fun texture to the frosting that I loved. Don't know if I needed the extra sugar kick though.....

Idea was inspired by Bakerella

Pink Champagne Cupcakes

Before I discovered the slimming effects of black, I was a pink to the heart kinda girl. My mom would joke that my entire closet, bedroom, locker and car were as pink as one could get. I even remember piling all the stuff I was hauling up to college for my dorm in our living room and only 3 items weren't pink; the totes (they were my mom's and coming home), my textbooks and my toothpaste! You can imagine how excited my husband was when we merged our belongings for our first apartment!

Anyways, with Spring in full force, I have seen all kinds of adorable pink desserts that just scream, "Make me!" Far be it from me to deny them this honor. I made these cupcakes for class treats and was a little worried about bring Champagne to class. Yes I know, we are all of legal drinking age, but I didn't want to be that crazy girl bringing alcohol to class! Luckily everything turned out good and they were well received! These make great little Easter treats as well with the pastel pink!

Pink Champagne Cupcakes

Source: Betty Crockers, "Cupcakes, cakes, and more" pg. 36

Ingredients

For the cupcakes:

1 box Betty Crocker super moist white cake mix

1 1/4 c champagne (cheap will do, I think my bottle was $5 or so)

1/3 c vegetable oil

3 egg whites

4 or 5 drops red food coloring (I used a little pink Wilton color gel)

Champagne Frosting

1/2 c softened butter or margarine

4 c powdered sugar

1/4 c champagne

1 teaspoon vanilla

4-5 drops red food coloring (or pink color gel)

Directions

Preheat oven to 350 degrees. Place baking liners into 24 regular sized muffin cups.

In a large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick comes out clean. Cool completely before frosting.

In a medium bowl, beat frosting ingredients with electric mixer on medium spread until smooth. Frost cupcakes.

Overloaded Cookies and Cream Cheesecake

So, I got a little excited when making this cheesecake (Hello!?!?! It's cheesecake, I think we have already determined my weakness for this dessert) and proceeded to add the entire package of Oreo's. Upon review, I found out I wasn't suppose to. Result.....Overloaded Cookies and Cream Cheesecake! This made for a pretty rich dessert....very good but very rich. You won't hear me complaining but some 'weaker' people may prefer the original Oreo recommendations ;)

Overloaded Cookies and Cream Cheesecake

Slightly adapted from Philadelphia Cream Cheese Classic Recipes

Ingredients:

Crust

1 cup chocolate sandwich cookie crumbs (about 12 cookies)

1 tablespoon butter, melted

Filling

3 packages (8 ounce) cream cheese, softened

3/4 c sugar

1 teaspoon vanilla

3 eggs

16 chocolate sandwich cookies, quartered, divided

Directions

Crust

Preheat oven to 325 degrees. Mix crumbs and butter in the bottom of a 9 inch spring form pan. Bake for 10 minutes, if using a silver pan or bake at 300 degrees for 10 minutes if using a dark pan.

Filling

Mix cream cheese, sugar and vanilla with electric mixer on medium speed. Add eggs and mix on low just until blended. Fold in 12 quartered cookies. Pour over crust. Place remaining cookies on top of batter (This is where I went wrong and add the REST of the cookies, i.e. the rest from the package)

Bake at 325 degrees for 50-55 minutes or until center is almost set. Bake at 300 degrees if using dark pan. Run knife around rim of pan to loosen cake and cool before removing rim of pan. Refrigerate for 4 hours or overnight.

Cheesecake Cookie Bars

These are my absolute MOST favorite bars of all time. They are easy to make and incorporate my two favorite things; cheesecake and cookies! I have brought these numerous times to potlucks or for class treats and I have left empty handed every time. Yes, they are that good. Rich and good.

Cheesecake Cookie Bars

Source: Pillsbury

Ingredients

2 (18 oz) packages of chocolate chip cookie dough, divided

2 (8 oz) packages cream cheese, softened

1/2 c sugar

2 eggs

Directions

Preheat oven to 350 degrees. Let dough stand at room temperature for 15 mins to soften. Press 1 1/4 packages of cookie dough into bottom of a 9x13 in pan. Combine other ingredients in a medium bowls and pour over cookie mixture. Break up remaining cookie dough into small, flat pieces and place over top of cheesecake mixture.

Cook for 35 minutes.

S'more Bars with Peanut Butter Cups

I had a bag of peanut butter cups left over after making the hubs peanut butter cake and despite vowing not to attempt anymore S'more recipes, I did and am quite happy I went back on my word! These tasted really good and were incredibly easy to make! My only complaint is that the crust was really crumbly. Next time, I plan to make it with more of a cheesecake crust base and maybe that will help soften it up a bit, then again, don't the bases of S'mores always break when you eat them? These may have renewed my love for S'mores!

S'more Bars with Peanut Butter Cups
Source:
My Adventures in Food
Ingredients
1 stick (1/2 cup) unsalted butter, softened
1/3 c sugar
1 egg
1/2 tsp vanilla extract
2 c graham cracker crumbs
1/3 c flour
Pinch of salt

Toppings
15 mini-peanut butter cups
2 c mini marshmallows
1/2 c semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees and coat a 13x9 inch pan with non stick spray.
Cream together butter, sugar, egg and vanilla in a bowl. Mixture will look slightly curdled. Stir in graham cracker crumbs, flour and pinch of salt. Set aside 1/4 c of the mixture.
Press remaining mixture into the pan, this layer will be quite thin.
Bake for 12 minutes or until golden around the edges. Remove from oven and set oven on Broil setting.
Top the base with peanut butter cups, marshmallows, and chocolate chips. Press toppings into crust slightly, but do quickly because chocolate will melt. Sprinkle the graham cracker mixture over the top. Broil just until the marshmallows toast. Only a minute or two.
Cool bars for at least 30 minutes before cutting. Coat a knife with non stick spray to avoid sticking when cutting the bars.

Fudge Ribbon Cake

It is finally spring break and I am so excited to have a few days off! My plans for spring break are pretty uneventful because my partner and I hope to mostly wrap up our thesis! That will be such a good feeling. I do plan to throw some fun into the week though as we have a girls shopping trip planned to the outlet mall (hello, Coach store!) and I have quite a few new recipes I want to try! I haven't been spending much time in the kitchen lately due to school and the hubs has been working out of town during the week, so suppers have consisted of cereal or Jimmy John's.

I began my return to the kitchen in pursuit of filling my craving for cheesecake. I found this recipe and decided to give it a try. It was very easy and tasted pretty good!

Warning: Use spray on the bunt pan. I was in a hurry and left out this step...it did not end well and resulted in me remaking the cake. When I was teenager I remember having multiple fights with my mom because I REFUSED to use cooking spray on the pans, insisting that it made no difference. I think it was my attempt to rebel and ever since then, when I cook, I typically do not use cooking spray. Well mom, are you happy?!? I don't think I will forget again.

Fudge Ribbon Cake

Source: Bake Me More

Ingredients for the cake:

1 box chocolate cake mix, plus ingredients called for on the box

1 8oz package cream cheese (I used 1/3 fat)

2 tablespoons butter, softened

1 tablespoon cornstarch

1 14oz can of sweetened condensed milk

1 large egg

1 teaspoon vanilla extract

Ingredients for the ganache:

3 oz bittersweet chocolate (I used Ghirardelli chips)

1/3 cup heavy cream

1/2 tablespoon corn syrup

1/2 tablespoon unsalted butter

Directions

Heat oven to 350 degrees. SPRAY 10 inch bunt pan with no-stick cooking spray

Prepare cake mix according to package directions. Pour batter into prepared pan.

Beat cream cheese, butter and cornstarch in a medium bowl until smooth. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake for 50 to 55 minutes or until toothpick comes out clean. Cool for 15 minutes and remove from pan. Allow to cool and apply chocolate ganache.

Ganache directions:

In small saucepan, bring cream to a boil. In separate bowl, combine 3 oz of chocolate and 2 tablespoons of butter. Pour hot cream over chocolate. and let stand until melted, about 5 minutes. Stir, if not all lumps are dissolved, place in microwave for 10 second intervals. Let ganach sit until think but still pourable. Pour ganache over cooled cake. Let set for 30 minutes or until glaze is set before serving.

Reese's Peanut Butter cake

Wow, school is crazy! I am sitting here with a bunch of backed up posts and hope to get a couple more out this week.
This cake was pretty much amazing. It was rich and definitely tasted like peanut butter. Since Reese's Peanut Butter cups are the hubs favorite candy, I made this cake for the hubs on Valentines day and boy did he eat!
I was impressed how easy it was to make this cake and how visually appealing (I thought) it turned out.
I followed the recipe exactly so I am just going to link it back to the original. Enjoy!

Reese's Peanut Butter cake
Source: Annie's Eats

Peach Crunch Cake

Believe it or not, I can control myself around chocolate. Yes, I think it is one of God's gifts to man but it is also something that I can take a couple bites of a set aside. Now fruit desserts on the other hand, are a major weak spot. One of my all time favorite desserts, besides cheesecake of course, is my Grandma L's apple bars! Amazing! A pan of those little devils never last long. The other day I had a mouth watering craving for a fruit dessert and came across Bakerella's recipe for Peach Crunch cake. I made it, ate it, gave some away and polished off the dish by the weekend. Ouch! Like I said, bars, cookies and cakes can get stale but I planed my day around when I would get to have another piece of this amazing treat. I anticipate myself making this several more times and probably for a couple pot lucks...served warm...oh my goodness, I am struggling not to make this again right now!

Enjoy, I dare to say that you will not regret making this!

Peach Crunch Cake

Source: Bakerella

Ingredients:

24.5 ounce jar of sliced peaches in light syrup (The jar I found was a little bigger and used it all. Still good)

1 yellow cake mix

1/2 cup butter (1 stick) cut into tablespoons or smaller

1 cup brown sugar

1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.

Place ingredient in a 9x13 and layer ingredients in order as listed above, starting with the peaches.

Cook for 40 minutes

Can serve warm or cold and with or without ice cream. But believe me, warm with ice cream...ahhh...did you hear my stomach growl?

Chocolate Turtle Cake

Happy Valentines Day!!

I hope everyone had a wonderful day full of love and appreciation for their significant other! In our household, we celebrated last night with dinner, a movie and exchanged gifts! The hubs scored HUGE brownie points because he got me a kitchen torch and the cutest apron decked out in pink polka dots, rhinestone buckle and embroidered, "Domestic Diva."

I got him a movie and baked a cake. Wow, that boy is hard to buy for!

This Valentine's Day was our eighth 'love day' together! It does not seem like we have been together that long...yet I can barely remember my life before him. Valentine's Day is always one of my favorite holidays because it brings with the lowest amount of stress. I know some people feel that it is a Hallmark holiday, and to each their own, but I don't think it's a bad idea to have an extra day each year to tell each other how much you love them!
Today we celebrated by me cooking a meal, funny how that has become my idea of a good time. We rented movies and I enjoyed listening to the hubs laughing at them as I was in the kitchen. I made us a full meal of turkey, ice cream potatoes, cream cheese corn and homemade buns. It was my first attempt with a turkey and let's just say, "it was falling off the bones."

For dessert I made, Reese's Peanut Butter Cup cake, which I will post in a few days because that is the hubs favorite candy!

Now onto the actual post!

I know that this breaks one of the biggest rules in the cooking world but I LOVE box cake mixes. Maybe it because of my minimal skills, poor attention or limited patience but I have yet to make a cake from scratch that I like as much as a cake mix. Eek! I know, I will probably be banished to some far away cooking island, left with only a spear and my imagination, being forced to create a Wilson-like friend to speak to for the rest of my days. Horrible, I know. In time, I do hope to enjoy made-from-scratch cakes more than I do mixes but until that day I found a nifty little cookbook by Miss Betty herself titled, "Ultimate Cake Mix Cookbook." The entire book is filled with bars, pies, cookies and cakes that have some sort of mix as their base. I think the recipes are amazing and perfect for a quick fix!


Chocolate Turtle Cake
Source: Betty Crocker's, Ultimate Cake Mix Cookbook


Ingredients:
1 package Devils food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 ounces) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounce) semi-sweet chocolate chips (1 cup)


Directions:
1) Heat oven to 350 degrees. Grease bottom and sides of 9x13 in pan.
2) Make cake mix according to box using water, oil and eggs. Pour half the mixture into the pan. Bake 25 minutes.
3) Meanwhile, heat caramels and milk in 1 quart saucepan over medium heat about 10 minutes, stirring frequently, until caramels are melted. Pour and spread caramel over warm cake in pan. Sprinkle with pecans and chocolate chips. Spread with remaining batter.
4) Bake 30 minutes. Run knife around side of pan to loosen cake. Cook completely, about 1 hour. Serve with ice cream. Store at room temperature.
5) To reheat, place piece of cake in microwave for 10-20 seconds and serve with ice cream.

Boston Cream Pie cupcakes

My husband has amazing control when it comes to food. He is blessed with amazing metabolism, an active job and the ability to say no when it comes to sweets. The last time I made BostonCreamPie, I talked him into trying a piece, just a piece to get a taste. Over the next two days, at least twice a day he'd say, "Can we have some pie?" Despite my love of this cake, I couldn't keep up with him! He was heading out of town for a couple days due to work and about half the cake was left. For the sake of my own thighs, I knew I did NOT want to be left home with this cake. So I told him, "Eat what you want tonight because I am throwing whatever is left." Little did I know that he took that as, "I need to eat every last bite!" I don't think I have ever seen him eat so much and his tummy ache later proved to him that it probably wasn't the best idea.

Ever since his overdose, I have been searching for more recipes, preferably in a cupcake form to help him not eat to much! I came across this one and I honestly don't think you could find an easier recipe. I am in love!

Boston Cream Pie cupcakes

Source: PenniesonaPlatter

Ingredients:

1 butter yellow cake mix

1 3 0z box French Vanilla instant pudding

1 cup half and half

1 cup heavy whipping cream

2 tsp vanilla extract

1/4 cup powered sugar

1 1/2 cup chocolate ganache, I used thisone

Directions:

Prepare yellow cupcakes according to the box.

While baking, prepare the vanilla custard filling by combining the instant pudding mix and the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is full incorporated.

When the cupcakes have cooled, place the tip of the pasty bag inside each cupcake and pipe in filling, being careful not to overfill, as it will crack the cupcakes.

When all cupcakes have been filled, prepare your ganache. Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooking rack to dry.

Drain and pat dry maraschino cherries. While the cupcakes are slightly wet from the glaze, place a cherry on top to garnish and cover the hole created from filling.

Fruit Bruschetta

I have had this recipe starred on my google reader for weeks now just waiting for the perfect time to make it. I am so glad I tried these! The other night I hosted a Thursday night/Fun night will some of my classmates as we don't have classes on Fridays. My best friend Jenna was looking for something she could bring and I was so excited to help her make this! Since we were making this for a crowd and I got an adorable fruit and veggie tray for Christmas, we decided to have a, "Build your own Bruschetta." The fruit you choose to use is up to you! We used our favorites and what was available. It was also my first experience with Greek Yogurt, which will be a great new favorite.

Build your own Fruit Bruschetta
Source: Annie'sEats

Ingredients:
Sliced bread rounds, we used french bread
grapes
kiwis
strawberries
raspberries
butter
cinnamon and sugar
Plain Greek yogurt

Directions:
Wash and slice fruits. Turn oven on to broil and place rack on top level. Lay bread rounds on cookie sheet. Butter bread rounds and lightly cover with cinnamon and sugar. Place in oven and cook until toasted (could take seconds to 1-2 mins). Remove from oven, top with thin layer of Greek yogurt and serve with fruits.

Oreo Fudge Bars

In case you haven't noticed a trend, I am in love with pretty much anything Oreo. I loved them before when it was just the cookies, milk and me but now since I have increased my cooking, so has my awareness of the millions of possibilities with Oreo's. This recipe looked great and thought it would be a nice little change to all the cupcakes I have been making. It's true...these were great but let me warn you, they are very rich and only a small piece is needed to avoid a sugar coma. I think a tall glass of milk or a scoop of ice cream would be a perfect mix with these.

Oreo Fudge Bars
Source: StephanieCooks
Ingredients:
1 16oz package of Oreo cookies
1 stick butter, melted
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (I used another 1/2 cup of semi-sweet)
1/2 cup mini chocolate chips

Directions:
Preheat oven to 323
Line a 9x13 in pain with foil and spray with PAM.
Set aside 6 Oreo cookies for the toppings.
In a food processor grind the rest of the cookies. Feel free to use the rolling pin method if you do not have a food processor.
Add salt to the crumbs and stir to combine.
Melt butter and gently stir together with cookie crumb mixture.
Press firmly into bottom of the pan.
Coarsely chop the remaining cookies into chunks and set aside.
Over a double boiler or in the microwave, melt 3/4 cup semi sweet and 1/2 cup milk chocolate chips together with the condensed milk and vanilla.
Stir until smooth.
Spread evenly over cookie crust.
Sprinkle mini chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping.
Bake for 20-22 minutes.
Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars.

Campfire S'more Cupcakes (a.k.a. The 6 hour cupcakes)

I have been searching for a s'more recipe for quite some time now. I even attempted another recipe from Annie'sEats and it was a complete disaster! It was completely my error (think I added the vanilla in the frosting too soon) but I have been left with an insatiable craving. After scrolling through some blogs I often look at, I came across these little delights. I have been looking at them for a few days and when my turn came up to bring treats to class, I knew these had to be it! Little did I know what an endeavor these would be.

So let me being by laying out the time line of the 6 hour cupcakes:

* Long week, working till 11:30 each night on my thesis,the hubs and cleaning is neglected.

*Started out at 7 pm on Wednesday night to begin the cupcakes.

*By 7:20 realized that I only had 1 cup of sugar when I needed 3 (I doubled the recipe). So, I ran to Target.

*7:45 I returned and restarted the cupcakes.

*7-45-10ish: made up two pans of cupcakes; let bake while reading a research article for class; within minutes of being removed from the oven; all collapsed in center where marshmallows were placed.

*10-12: Rapidly searched the Internet for reasons for failure; no answers; did read review of recipe and saw a couple others had same problem. Made another small pan with 1/3 of marshmallow inside and turned out better, only slightly collapsed. Mixed up another single batch, added 1/4 marshmallow inside. Some collapsed more than others.

*12am: I am left with 23 minimally acceptable to serve; fed up and tired; decided to package up anyways (without ganache topping) because I couldn't arrive empty handed. Returned to another research article due for class the next day but couldn't stop thinking about failure cupcakes.

*12:30; had idea to cover holes in cupcakes; cut marshmallow in half; place on cupcake and broil to give toasted effect! Completed task and was overjoyed!

So, in conclusion, I have no overall idea of why I failed with these cupcakes but am very hesitant to attempt cooking with marshmallows again. I am slightly proud that I was able to salvage the cupcakes after all that time, as they turned out to be a hit with my class! Also, I do plan to make these again sometime because I hate to let the cupcakes win!


Campfire S'more cupcakes

Source: Bakerella

Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cup in half, plus more for decorating

Graham Cracker Crumb topping:
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk. Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups (so it barely covers the bottom) and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. ( I used 1/4 a marshmallow cut into 4 pieces on my more successful batch).
Sprinkle with more topping mixture.

Bake cupcakes for about 15-17 minutes.

According to recipe it yields 12 cupcakes: I made a double batch and came up with 36 even with filling my first pan too full.

Let cool completely. (To cover the collapsed portions, I cut a marshmallow in half and placed into the hole. Turned the oven on broil and placed rack in notch, second from the top to allow room for marshmallows. Watch very closely as they burn quickly!! Toast to desired color.)

Heat the butter and cream on the stove. Heat until just before it boils. Remove and add chocolate. Stir until completely melted and smooth. Let cool for few minutes to let ganache slightly thicken. Pour over cupcakes and marshmallows. (I only used around 1/4 of the ganache mixture, next time I will make a half batch)

Boston Cream Pie

Boston Cream Pie is one of the greatest mixtures ever created! Cake, custard and chocolate are all you need for a delish dessert. I originally developed this craving when thinking of my mom's Boston Cream Pie. Somehow she managed to make a cake that tasted even better 3 days later as leftovers, if it lasted that long! I have also been wanting to attempt a layered cake and with this pies simple ganache, it was perfect to try because I didn't have to worry about messing it up!

Now I do have to admit that I was running short on time and patience and substituted a yellow cake mix...I know I know, it would have been better homemade but it did still taste pretty amazing. If you are interested in making the cake from scratch, which I will try next time, just use the original recipe. My comments are in bold below.

*Caution*-utilize control! The hubs devoured this cake in 2 days, no joke! He keep asking for more pie and far be it from me to stop the man! I was so glad I found something that he liked so much. His stomach on the other hand wasn't too happy with me ;)

Boston Cream Pie
Source: Annie'sEats

Ingredients:

For the pastry cream:
2 cups half-and-half
½ cup (3.5 oz.) sugar
Pinch of salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces1
½ tsp. vanilla extract

For cake:
Yellow cake mix (or make your own through original recipe)

For the ganache:
1 cup heavy cream
¼ cup light corn syrup
8 oz. semisweet chocolate, finely chopped
½ tsp. vanilla extract

Directions:

To make the pastry cream, combine the half-and-half, 6 tablespoons of the sugar, and salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until the mixture is thickened and glossy, about 30 seconds. Remove from the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. (I did not have a mesh sleeve but since the pastry was placed between cakes, you couldn't tell a difference, not the best but it works until I pick one up). Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

Prepare cake mix according to box. Spray 2 9 inch pans with PAM cooking spray. Divide the batter between the 2 pans. Bake and let cool only slightly in pan before removing. (My cakes came out great by just placing my hand over the cake and inverting pan, then gently placing on wax paper to cool completely.)

To make the glaze, combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (Feel free to place in the refrigerator to speed up process, stirring frequently. It took me around 10-15 mins.)

To assemble the cake, place one cake layer on a cardboard cake circle or serving surface. Place 1 rectangular piece of wax paper (torn into 4 smaller rectangular pieces) underneath the edges of the cake all the way around the perimeter. If desired, reserve about half a cup of pastry cream for decorating. Use a sharp knife and cut out a VERY slight indent in the bottom cake layer, or at least make it level, creating a space for the pastry cream to set. Spread the remaining pastry cream in an even layer on the first cake layer, all the way to the edges. Top with the remaining cake layer and press down gently. Pour the glaze onto the middle of the top cake layer and let it flow down the sides of the cake. Use a spatula, if necessary, to help cover the sides completely. Let the cake sit until the glaze fully sets, about 1 hour. This cake is best served the day it is made.