Pumpkin Spice Kiss Cookies

October 29, 2011 41 Comments

In September I already felt like I was becoming a pumpkin with the obscene amount of pumpkin treats I had been baking and devouring. I tried the pure deliciousness of Starbucks pumpkin cream cheese muffins, made a face when I tried a pumpkin spice latte sample (don’t tell them I did that…I’ll take the barista over the latte, thank you very much), chowed down on pumpkin bars and baked a billion pumpkin cinnamon rolls. Now that October is here, my kitchen looks like the section of Costco with the packs of Libby’s pumpkin.  All I need now are some ladies handing out samples of blueberry muffins (why don’t they hand out samples of the muffins?!) and a section with giant sized chocolate cakes. Seriously, I live for Costco samples and the giant sized chocolate sheet cakes. Oh and pumpkin flavored desserts…they’re my life. (Next to bagels, cake and Costco samples)

For these cookies, you’ll need some of this delicious: Hershey’s Pumpkin Spice Kisses. Well you’ll actually need 1 1/2 packages. This recipe makes a lot of cookies. Enough to feed an army of squirrels.

Unwrap them (this may take a while…I watched Ghost Adventures reruns while doing this) and place them on a plate. Put them in the freezer for at least 30 minutes. Why you ask? Because these Kisses melt a lot faster than regular Hershey’s Kisses.

And because I’m extremely fascinated by these Pumpkin Spice Kisses, I had to cut one into half to show you the inside. Then I ate it.

Now moving along, sift together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice. Set it aside.

In a bowl of a stand mixer, mix together 1/2 cup softened unsalted butter. 1 cup sugar and 1/2 cup packed light brown sugar on medium high speed for 4 minutes. Mmm there’s nothing quite like lots of butter and sugar. Absolutely nothing.

Then add in 1 large egg at room temperature and mix!

Add in 1 1/2 teaspoons of vanilla extract and 1 1/4 cups of pumpkin puree. Mix on medium speed to completely combine. Whenever I add pumpkin into a recipe I swear I mentally subtract it from my giant sized Costco pumpkin stock. 1 1/4 cups down…a billion cups to go!

It looks kind of funky right now but don’t you worry. It’ll turn out delicious.

Slowly add in the dry ingredients on low speed. Don’t mix the cookie dough to death. Then take a spatula and fold everything together.

Use a Tablespoon to scoop out the cookie dough. Then use a spoon to scoop the cookie dough out of the Tablespoon. Does that even make sense? :) I hope so! The cookie dough will be sticky.

Place the cookie dough balls onto the baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.

Once the cookies are done baking, immediately press a Pumpkin Spice Kiss into the middle of each cookie. (By the way, these cookies are more cake like.)

Then right away, take the cookies off the baking sheet using a spatula and place them on a cooling rack. Let them cool before eating them or the Pumpkin Spice Kiss will ooze all over. It firms back up once they’ve cooled.

Pumpkin Spice Kiss Cookies
(adapted from allrecipes)

makes about 65 cookies

1 1/2 packages Hershey’s Pumpkin Spice Kisses
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees F.

Line a couple of baking sheets with parchment paper. Set aside.

Unwrap the Pumpkin Spice Kisses. (about 65 of them) Place them in the freezer for at least 30 minutes. This is important because the Pumpkin Spice Kisses melt much faster than the regular Kisses.

Sift together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg and allspice. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the butter, sugar and light brown sugar on medium high speed for 4 minutes until light and fluffy.

Add in the egg and mix to combine.
Then add in the vanilla extract and the pumpkin. Mix on medium speed for a couple of minutes.

Slowly add in the dry ingredients on low speed. Mix until it’s almost combined.
Take a spatula and fold the ingredients together.

Using a Tablespoon, scoop the cookie dough. Then use a spoon to scoop the dough out of the Tablespoon. The cookie dough will be sticky so don’t worry. Place the cookie dough balls onto the baking sheets lined with parchment paper.

Bake at 350 degrees F for 12 minutes.

Once the cookies come out of the oven, press a Pumpkin Spice Kiss in the middle of each cookie.
Immediately (and carefully!) remove the cookies from the baking sheet with a spatula and cool them on a cooling rack.

Note: These cookies have a cake like texture. :)

Filed Under: Candy, Cookies, Dessert, Pumpkin Tagged With: , ,

Carrot Cranberry Sheet Cake with Orange Cream Cheese Frosting

October 26, 2011 35 Comments

My favorite cake in the entire world is chocolate cake with chocolate buttercream. Oh and I do love to chow down on red velvet cake. But if there’s carrot cake with tons of cream cheese frosting on top, my eyes get really big and I swear I start to drool. (I hope no one notices) There is just no way I’m passing up carrot cake, ever. Unless maybe if there’s no frosting, that would be wrong. Something about carrot cake just makes me super excited and honestly I don’t think it’s the carrots. Perhaps it’s the spiced moist cake or the thick layer of creamy cream cheese frosting. Ok it’s obviously the frosting because cake is all about the frosting, always. Well in this case, orange cream cheese frosting.

First grate the carrots. I use a food processor fitted with the shredding disc blade because I always seem to grate my knuckles. How lovely huh?

Take n 8 ounce can of crushed pineapple and drain it really well. I put it in a strainer and press out the liquid. Measure out 2/3 cup of dried cranberries and 1/2 cup of chopped unsalted walnuts.

Toss the dried cranberries with 1 Tablespoon of all purpose flour. This will make it so the dried cranberries don’t sink to the bottom of the cake.

Oooh cranberries with flour.

In a large bowl of a stand mixer with the paddle attachment, mix together 2 cups sugar, 1 cup buttermilk, 1/2 cup canola oil, 3 large eggs (at room temperature) and 2 teaspoons of vanilla extract on medium speed until the ingredients are completely combined.

Slowly add in the dry ingredients and mix on low speed until just combined.

Take a spatula (I sadly don’t have an orange one) and fold the ingredients together. But at least it matches the cranberries right? I’m so cheesy.

Throw in the grated carrots, crushed pineapple, walnuts and dried cranberries. I get way too excited about all of the different colors in the mixing bowl….

Fold everything together with a spatula!

I want to eat this. Really carrot cake batter is quite delicious.  It’s possibly my favorite cake batter ever. Actually I do really like Funfetti and Chocolate and Red Velvet and ever cake batter in the universe

Pour the cake batter into a lightly greased 9 by 13 inch baking pan. Spread the batter out and take a nap on it.  Well I’d take a nap on top of the cake batter if it was possible. Bake the cake at 350 degrees F for 25-28 minutes.

Once the cake is done baking, cool the cake completely on a cooling rack.

While the cake is cooling, begin making the orange cream cheese frosting.

Sift 3 cups of powdered sugar into a bowl. Photos of sifted ingredients are no fun.

In a bowl of a stand mixer, mix together 1/2 cup softened unsalted butter and 8 ounces of softened cream cheese. Now don’t you try and get all healthy on me and use cream cheese. We have carrots…we’re good.

Once it’s combined, add in 2 teaspoons orange juice, 1 teaspoon vanilla extract and 1 teaspoon orange zest. Mix mix!

Slowly add in the powdered sugar on low speed. Unless you’re into wearing powdered sugar (and looking like me), I really suggest you do this sllooowwwly. Increase the speed to medium and mix for a minute. Frosting is the best food in the world. Mmmm frosting.

Plop the frosting onto the cooled cake. Yes I said plop. Spread it out with a spatula or a knife.

Then if you want to be all festive, sprinkle chopped walnuts on top. I’m into being festive.

Cut into pieces and enjoy!

Carrot Cranberry Sheet Cake with Orange Cream Cheese Frosting

Cake
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups sugar
1 cups buttermilk, at room temperature
1/2 cup canola oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups shredded carrots
1 (8 ounce) can of crushed pineapple, drained well
2/3 cup dried cranberries – tossed with 1 Tablespoon all purpose flour
1/2 cup unsalted walnuts, chopped

Frosting
3 cups powdered sugar
8 ounces cream cheese
1/2 cup unsalted butter, softened
2 teaspoons orange juice
1 teaspoon vanilla extract
1 teaspoon orange zest

Chopped unsalted walnuts, for topping

Preheat oven to 350 degrees F.

Sift together the flour, baking soda, kosher salt, cinnamon, allspice, ginger and nutmeg. Set aside.

Grate 2 cups of carrots. (I typically use a food processor with the shredding disc blade but you can do this by hand)
Drain the crushed pineapple really well. (I put the pineapple in a strainer and press the juice out with my hands.)
Toss the cranberries with 1 Tablespoon of flour.
And measure out the chopped walnuts.
Set the shredded carrots, crushed pineapple, cranberries and walnuts aside.

In a bowl of a stand mixer with the paddle attachment, mix together the sugar, buttermilk, canola oil, eggs and vanilla extract on medium speed until completely combined.

Slowly add in the dry ingredients on low speed. Mix until just combined.
Take a spatula and fold the ingredients together.

Add in the shredded carrots, crushed pineapple, cranberries and walnuts. Fold them in.

Pour the cake batter into a lightly greased 9 by 13 inch baking pan. Spread the batter out evenly.
Bake the cake at 350 degrees F for 25-28 minutes.

Cool the cake completely on a cooling rack. While the cake is cooling, make the orange cream cheese frosting.

Sift the powdered sugar into a bowl and set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the cream cheese and butter on medium speed until smooth for about 2 minutes. Do not over mix.
Add in the orange juice, vanilla extract and orange zest. Mix.

Slowly add in the powdered sugar on low speed until combined. Then increase the speed to medium and mix for about 2 minutes.

Spread the frosting onto the cooled cake. If you like, top the cake with chopped walnuts.
Cut into pieces and enjoy!

Filed Under: Cake, Dessert Tagged With: , , ,

Candy Corn Soft Sugar Cookies

October 23, 2011 26 Comments

It’s almost Halloween and I’m super excited because I can eat every piece of candy in sight..kidding of course. (or not…) I just love Halloween! For me, Halloween means pumpkins, ghosts, witches, Butterfingers, Snickers, Baby Ruths, Milky Ways and candy corn. By the way…if you’re wondering, no I’m not dressing up as Willy Wonka or as an Oompa Loompa or as a giant Hershey’s Kiss.
As much as I love Halloween, it would be so much better if Zak Bagans from Ghost Adventures invited me on a paranormal investigation and I got to be locked down overnight on Halloween with him. (like that’s going to happen…) But for now I suppose it’s just me, my 10,000,000 pieces of candy and my candy corn soft sugar cookies. Oh who am I kidding, my candy corn soft sugar cookies don’t even compare to Zak Bagans and his six pack.

Whisk together 3 1/2 cups all purpose flour, 2 teaspoon baking powder and 1 teaspoon kosher salt in a large bowl. Set aside. Pretend there’s a black bowl and an orange colored whisk. I like to imagine that I’m super festive. (and that Zak Bagans is standing next to me…)

In a bowl of a stand mixer with the paddle attachment, mix together 1 1/2 cups sugar, 2/3 cup softened shortening and 2/3 cup softened unsalted butter on medium high speed for about 4-5 minutes. Now don’t you get all whiny about the shortening or I’ll throw a container of hydrogenated oil filled Party Chip frosting at your head. :) Kidding, kidding.

Ok break time, quick baking lesson. I’m going to answer this question before anyone asks because I’m psychic and I know someone will ask and then another person will ask and another.
Shortening – 100% fat and has a higher melting point. A higher melting point means that shortening can withstand higher temperatures and doesn’t melt as quickly as butter. Basically the cookies will hold their shape and it makes for a softer cookie (which is what we want with these cookies, they are soft sugar cookies)
Butter – has liquid (milk solids and water) and a lower melting point. The cookies will spread out much quicker  and it makes for a crispier cookie.
So no..do not substitute the shortening for all butter. We want soft sugar cookies not crispy sugar cookies.

Break time over. Moving along…

Add in 2 large eggs at room temperature and 2 teaspoon of vanilla extract. Mix for about 3 minutes on medium speed. You want to combine everything and make it all light and fluffy. Yes I’m extremely descriptive.

Slowly add in the dry ingredients on low speed until the ingredients are almost combined. Then take a spatula and fold everything together.

Preferably a gingerbread spatula!!! (it needs a witch costume or a ghost costume)

Using a cookie dough scoop, scoop the cookie dough out and then roll them into balls.

Put 1/4 cup sugar on a plate and roll each cookie dough ball into the sugar. Mmmm sugar. I love sugar..uh duh. Like we haven’t figured that out already.

Place the cookie dough balls on a baking sheet lined with parchment paper. Bake the cookies at 350 degrees F for 11 minutes.

Now while the cookies are baking, you’ll need some of this deliciousness…candy corn! If you don’t like candy corn, well then give it all to me please. Measure out 1 1/4 cups of candy corn.

Once the cookies are done baking, press 3 pieces of candy corn on top of each cookie. Make sure you place the candy corn on the cookies right away!

Cool the cookies for 5 minutes on the baking sheet on a cooling rack. Then transfer the cookies to a cooling rack to cool completely.

Enjoy!

Candy Corn Sugar Cookies

3 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
2/3 cup shortening, softened
2/3 cup unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 cup sugar, for coating cookie dough balls
1 1/4 cups candy corn

Whisk together the flour, baking powder and kosher salt. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the sugar, butter and shortening together on medium high speed for 4-5 minutes.
Add in the eggs and vanilla extract. Mix until completely combined, about 2 minutes on medium speed.

Slowly add in the dry ingredients on low speed and mix until almost combined.
Take a spatula and fold the ingredients together.

Using a 1 1/2 inch cookie dough scoop, scoop the cookie dough. Then roll each cookie dough piece into a ball.

Pour the 1/4 cup sugar onto a plate. Roll each cookie dough ball into the sugar.
Then place the cookie dough balls onto the baking sheet lined with parchment paper.

Bake the cookies at 350 degrees F for 11 minutes.
Take the cookies out of the oven and immediately press 3 pieces of candy corn on top of each cookie.
Cool the cookies on the baking pan for 5 minutes on a cooling rack. Then transfer the cookies to a cooling rack to cool completely.

Enjoy!

Filed Under: Candy, Cookies, Dessert, Halloween Tagged With: , , , ,

Red Velvet Chocolate Chip Cupcakes with Chocolate Cream Cheese Frosting: Steph’s Virtual Bridal Shower

October 21, 2011 44 Comments

 

Longest blog title ever but for a very special reason! My sweet friend Steph from Steph’s Bite By Bite is getting married soon (on October 29th!) to Lucas and some of her blogger friends are all joining together to throw Steph a virtual bridal shower! Thanks to Kita from Pass the Sushi for coming up with this amazing idea.
Steph is one of those people who I feel like I’ve already met and I could go on and on about how much I adore her.  She’s talented (check out her blog!), caring (she sent me a double chocolate loaf after I had my kidney biopsy, what a sweetheart!) and soooo cute (can I steal her from Lucas please?)!
When deciding what to make for Steph’s date night themed bridal shower, I knew it had to include chocolate and red because who can resist chocolate and red = lots of love. And of course it had to be a dessert because desserts are my life and I’m pretty sure they’re Steph’s life too. Not to mention if you want to win someone over, just make them a super tasty dessert. (well 23 of them to be exact)
Steph – I hope you have the best wedding in the world and congrats on your upcoming marriage! You deserve all of the happiness in the world. :)

So now my friends, it’s time to make some tasty red velvet chocolate chip cupcakes with chocolate cream cheese frosting for Steph’s bridal shower.

First sift together 2 1/2 cups cake flour, 1 1/2 cups sugar, 2 teaspoons baking soda, 1 teaspoon kosher salt and 1 teaspoon unsweetened cocoa powder. Set aside.

In a large bowl of a stand mixer with the paddle attachment, mix together 1 1/4 cups buttermilk, 1 1/4 cups canola oil, 2 large eggs (at room temperature), 2 Tablespoons (1 ounce bottle) red food coloring, 1 teaspoon vanilla extract and 1 teaspoon white distilled vinegar on medium speed for about 3 minutes. I’m strangely fascinated by this photo, I think it’s the red food coloring that intrigues me. I’m so weird I know.

Ohhhh pretty red color. Red = love and lots of food coloring

Slowly add in the dry ingredients and mix on low speed until almost combined.

Take a spatula and fold the ingredients together. I obviously wasn’t paying attention when I chose the green spatula. Red + Green = Christmas….not date night. Unless maybe you’re going to a Christmas Party together and are wearing festive Christmas sweaters.

Toss 1 cup of mini chocolate chips with 1 Tablespoon of all purpose flour. Now don’t you go using regular chocolate chips because they’ll sink. Basically if the batter is somewhat thin, the chocolate chips will sink even if you cover them in flour.

Throw the mini chocolate chips in the batter!

Fold them in with a spatula. I really should change spatulas. This feels way too Christmasy for a virtual bridal shower.

Line a cupcake pan and using an ice cream scoop, scoop the batter into each cupcake liner. Bake at 350 degrees F for 20 minutes. Pretty soon we’ll have 23 cupcakes and what says love more than 23 cupcakes?! Don’t answer that, children read this blog!

Cool the cupcakes in the pan for 10 minutes on a cooling rack. Then transfer them to a cooling rack to cool completely.

While the cupcakes are cooling, start making the chocolate cream cheese frosting. Red velvet cupcakes are usually made with cream cheese frosting but I’m all about the chocolate today. (ok more like every single day)

Sift together 2 cups powdered sugar and 3 Tablespoons unsweetened cocoa powder. Set aside. Use your imagination and pretend there’s a photo of the sifted ingredients.

In a bowl of a stand mixer, mix together 1 (8 ounce) package of softened cream cheese and 2 Tablespoons of softened butter on medium speed for a couple of minutes. You want to mix it until it’s smooth but don’t mix it to death! Make sure you don’t soften the cream cheese and butter too much or your frosting will be too thin.

Add in 1/2 Tablespoon of vanilla extract and mix.

Slowly and I mean slowly, add in the sifted ingredients and mix until completely combined. Mmmm chocolate cream cheese frosting, I could eat this stuff off the sidewalk. Ok that’s weird. I’d rather it on a cupcake at Steph’s virtual bridal shower.

If you want to pipe the frosting onto the cupcakes:  put the frosting in a piping bag fitted with a star decorating tip and then put the piping bag in the refrigerator for 10-15 minutes.

If the frosting is too thin, put it in the refrigerator until it firms up. Make sure you store the cupcakes in the refrigerator in an airtight container.

Frost the cupcakes and enjoy!

Red Velvet Chocolate Chip Cupcakes with Chocolate Cream Cheese Frosting

Cupcakes
2 1/2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon unsweetened cocoa powder
1 1/4 cups canola oil
1 1/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
1 ounce red food coloring (2 Tablespoon)
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 cup mini chocolate chips
1 Tablespoons all purpose flour

Frosting
2 cups powdered sugar
3 Tablespoons unsweetened cocoa powder
8 ounces cream cheese, softened
2 Tablespoons unsalted butter, softened
1/2 Tablespoon vanilla extract

For the cupcakes:
Sift together the cake flour, sugar, baking soda, kosher salt and cocoa powder. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the canola oil, buttermilk, eggs, red food coloring, vanilla extract and white distilled vinegar on medium speed for 3 minutes.

Slowly add in the dry ingredients on low speed until almost combined. Take a spatula and fold the ingredients together.

Mix the chocolate chips with 1 Tablespoon of all purpose flour. Add them to the cake batter and fold them in with a spatula.

Line a cupcake pan with cupcake liners. Using an ice cream scoop, scoop the batter into each cupcake liner.
Bake the cupcakes at 350 degrees F for 20 minutes.
Cool the cupcakes in the pan for 10 minutes on a cooling rack. Then transfer them to a cooling rack to cool completely.

While the cupcakes are cooling, make the chocolate cream cheese frosting:
Sift together the powdered sugar and unsweetened cocoa powder in a bowl. Set aside.
In a bowl of a stand mixer, mix together the cream cheese and unsalted butter on medium speed for 2 minutes until smooth.

Add in the vanilla and mix.
Slowly add in the dry ingredients on low speed and mix to combined. Then increase the speed to medium and mix for 1-2 minutes until smooth.

Pipe or spread the frosting onto the cupcakes. Enjoy!

If the frosting is too thin: place it in the refrigerator until it has firmed up.
If you want to pipe the frosting onto the cupcakes: place the frosting in a piping bag fitted with a star decorating tip. Then put the piping bag in the refrigerator for 10-15 minutes.



Filed Under: Chocolate, Cupcakes, Dessert Tagged With: , , , ,

Tate’s Bake Shop Giveaway Winner

October 20, 2011 1 Comment

Thank you all for entering the giveaway!

The winner is: Claire. Congrats, I will email you soon! :)

 

 

Filed Under: Uncategorized

Halloween Candy Bark S’mores

October 18, 2011 43 Comments

If you’ve been reading my blog since last October, you may remember my Halloween Candy Bark and if you’ve still been reading since December may remember my Christmas Candy Bark, Easter Candy Bark and Banana Nut Candy Bark. Just in case you haven’t noticed or you’ve been living in la la land, I have a serious fascination with candy. You all probably think I’m married to Willy Wonka and we have Oompa Loompas for children. Although I’d prefer if Willy Wonka was Johnny Depp…
And I’m totally into swirling chocolate so of course I’m obsessed with all kinds of candy bark. But as much as I love candy bark (and swirling chocolate, it’s all about swirling the chocolate), I really wanted to make a sweet treat using the candy bark as an ingredient. Ok my real reason was because I wanted to toast some marshmallows under the broiler and burn one. I’m all about the burnt marshmallows.

First you’ll need to make the Halloween Candy Bark. This time I decided to do swirls of orange because I wanted to be super festive and I’m cheesy like that. I’m so tempted to make a joke about the color orange and cheese but I’ll stop.
Place a large piece of parchment paper down on the counter.

Now get your Halloween candy and cookies ready. This obviously is only a small part of my ever growing supply. You’ll need 1/2 cup Halloween Oreos (chopped into chunks), 1/4 cup Halloween Kit Kats (that you’ve chopped into pieces), 1/4 cup Fall colored M&Ms and 1/4 cup candy corn. Set the candy aside while you work on the chocolate.

In a microwavable bowl, melt 8 ounces of semi sweet chocolate chips and 8 ounces of milk chocolate chips. I like using Guittard or Ghiradelli. I really don’t recommend using Nestle. It doesn’t firm up at all. If you use Nestle, your candy bark won’t even be hard the next day. Trust me…I’m candy obsessed so I know these things.

Pour the melted chocolate onto the parchment paper and spread it out into a rectangle. If your rectangle looks messed up, don’t you worry. It’s going to be used for s’mores and the Oompa Loompa won’t come after you if your rectangle looks like a big circle. :)

Melt 4 ounces of orange candy melts.

Place drops of the orange candy melts on top of the chocolate. It’s almost time to swirl the chocolates, I’m super excited.

Using a knife, swirl it down and up.

Then back and forth.

Go back and fix the places where there aren’t many swirls or go ahead and fix it if your swirls look messed up. Or if you’re having way too much fun like me and just like to keep swirling it.

Place the candy and cookies on top of the melted chocolate.

Let the candy bark dry for at least 4 hours. (it may take longer. If it’s not drying fast enough it’s because your chocolate is too thick)

Once the candy bark has dried, cut it into pieces. I cut it into about 20 pieces. Set the pieces of candy bark aside.

Place graham cracker squares down. I’m doing 6 s’mores at a time because…I have no reason other than my birthday is May 6th and I felt like doing 6. I’m so weird.

Top the graham cracker squares with the candy bark pieces. Now moving along…

Put a piece of foil on a baking sheet. Spray it with non stick spray. Place the marshmallows down on the foil.

Now pay attention! Toast the marshmallows under the broiler and please don’t walk away while they’re toasting. It only takes a couple of minutes.

Put the toasted marshmallows on top of the chocolate.

Top the marshmallow with the other graham cracker square.

Mmmm Halloween Candy Bark S’mores. Pure sugar bliss (high?!)

Enjoy!

Halloween Candy Bark S’mores

1/2 cup Halloween Oreos, chopped
1/4 cup candy corn
1/4 cup Halloween Kit Kats, chopped
1/4 cup Fall colored Peanut Butter M&Ms
8 ounces semi sweet chocolate chips (I recommend Guittard or Ghirardelli semi sweet chocolate chips and milk chocolate chips. I don’t recommend Nestle, it doesn’t dry very well and will still be soft the next day.)
8 ounces milk chocolate chips
4 ounces orange candy melts

20 graham cracker sheets
20 marshmallows

First make the candy bark:
Chop the Halloween Oreos and measure out 1/2 cup. Chop the Halloween Kit Kats and measure out 1/4 cup. Measure out the candy corn and the M&Ms. Set the candy aside.

Place a large piece of parchment paper down on the counter.

In a large microwavable bowl, melt the semi sweet chocolate chips and milk chocolate chips together.
Pour the melted chocolate onto the parchment paper. Spread it out into a 9 by 12 inch rectangle with a spatula.

Melt the orange candy melts in a small microwavable bowl.
Place drops of the melted candy in rows of three.
Using a knife, swirl the chocolate down and up and then back and forth.
I always go back and swirl the chocolate in different places where there aren’t many swirls.

Place the candy and cookies on top of the melted chocolate. Let the candy bark dry for at least 4 hours.

Once the candy bark has dried, chop it into about 20 pieces. Set the candy bark pieces aside.

For the s’mores:
These are the directions to make 20 s’mores at a time. Feel free to do however many you want at a time.

Break the 20 graham cracker sheets in half.
Place a piece of candy bark on 20 of the graham cracker pieces.

Take a baking sheet and line it with foil. Spray the foil with non stick spray.
Place the marshmallows on top of the foil. Put the baking sheet under the broiler until the marshmallows are toasted.

Put a toasted marshmallow on top of each candy bark piece.
Take the other graham cracker pieces and press them on top of the toasted marshmallows.

Enjoy!

Filed Under: Candy, Chocolate, Dessert, Halloween Tagged With: , , ,

Giveaway Closed

October 16, 2011 178 Comments

First off, thank you all sooo much for voting for my blog for the Foodbuzz Blog Award for Best Baking and Pastry Blog. I can’t even begin to tell you how much your votes and support mean to me. :)   I don’t want to sound like I’m begging for votes (because I’m not!) but if you’d like vote for my blog, you can vote here.
The voting ends on October 17th at 5pm PDT. Thank you thank you! :)

Now it’s cookie time!

You may have heard of Tate’s Bake Shop Cookies and Kathleen King’s famous chocolate chip cookies especially if you watch the Barefoot Contessa. Ina is always raving about Kathleen King’s tasty cookies and even has a recipe using Tate’s Bake Shop Cookies in one of her cookbooks. If Ina loves Tate’s Bake Shop Cookies, then you know they’re good. And trust me, they are. I’ve tried the chocolate chip, oatmeal raisin and white chocolate macadamia and loved them all.

Look how cute this place is!

Photo courtesy: Tate’s Bake Shop

In honor of National Cookie Month, Tate’s Bake Shop offered to send me their newest cookie (well 3 packages of them!), Whole Wheat Dark Chocolate. Now I will admit that when I heard the words “whole wheat.” I was skeptical because whole wheat isn’t something I get all excited about when it comes to cookies. But I was really intrigued by what they’d taste like and there’s no way I’m passing the opportunity to taste test some cookies especially Tate’s Bake Shop Cookies. And another reason why I really wanted to taste test the cookie: Tate’s Bake Shop’s Whole Wheat Dark Chocolate Cookie won GOLD in the cookie category in the 2011 sofi Awards. These awards are known as the Oscars of the specialty food industry.


So what did I think? I actually really enjoyed them and couldn’t stop munching on them.  The cookie is really thin and crispy. These are the type of cookies that would be amazing with coffee. (preferably made by a cute barista…)


Even though I’m solely a milk chocolate girl, I found myself picking the dark chocolate chips out of the cookies. (it’s this habit I have with chocolate chip cookies and is a sign I like the cookies a lot) Look at those tasty chunks of dark chocolate.

I would tell you how much I enjoyed all three packages but my dad stole most of my cookies from me because he’s obsessed with these cookies now. He has named these cookies, “my favorite cookie ever.” Seriously he did. Thankfully there are 2 packs of cookies in each bag so I was able to hide some from my dad. Although he keeps asking for my cookies…

Last year, Tate’s Bake Shop sent me an autographed copy of Kathleen King’s cookbook, Tate’s Bake Shop Cookbook and I’ve already made multiple recipes from the cookbook. There’s recipes for Peanut Butter Bread, Chocolate Chip Cookies, Nutella Shortbread Sandwich Cookies, Cream Cheese Brownies, Chocolate Hazelnut Fudge Cake and many more. And Tate’s Bake Shop has offered to give an autographed copy to one of you!

Giveaway Closed

Tate’s Bake Shop has offered to give one winner:

  • 3 packages of Tate’s Bake Shop’s new cookie, Whole Wheat Dark Chocolate
  • An autographed copy of Kathleen King’s cookbook, Tate’s Bake Shop Cookbook.

And they’ve also offered a discount code good for 15% off at www.tatesbakeshop.com  The code is: COOKIE. This code is good for October. Did you know they have chocolate chip cookie bark?!

To enter the giveaway:  (Please leave separate comments for each entry)

  • Leave a comment

For additional entries:

The giveaway will end on October 19th at midnight PST.

This giveaway is open to US residents only (sorry to my international readers. I really do still love you and I will have a giveaway coming up for you too.)

Filed Under: Giveaways Tagged With: , ,

Reese’s Peanut Butter Pumpkin Brownies

October 14, 2011 52 Comments

One of my absolute favorite treats during Halloween are Reese’s Peanut Butter Pumpkins. If I didn’t eat one during October, my life would be incomplete. Seriously it would and I’d probably cry in December while eating my gingerbread bagel that I never ate my Peanut Butter Pumpkin. That’s how in love I am with these cute pumpkin shaped chocolates. And yes you may notice I have (good I think) issues with putting candy in desserts. By the way, I also have issues with putting frozen yogurt on my sprinkles and ice cream on my hot fudge. But as much as I love candy, I would must rather eat a brownie with my beloved (I’m so dramatic) peanut butter pumpkin on top.

For the brownies, you’ll need some of these pumpkins! They’re not the regular sized peanut butter pumpkins, they’re smaller (aka snack size). Unwrap 12 of these pumpkins. Place them in the freezer  when you put the brownies in the oven (30 minutes before the brownies are done baking). This will help them not melt too much.

If you can’t find these, just use regular sized pumpkins. (9 of them)

Sift together 3/4 cup all purpose flour, 1/2 cup unsweetened cocoa powder and 1/2 teaspoon kosher salt. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together 3/4 cup packed light brown sugar, 3/4 cup sugar, 1/2 cup melted unsalted butter and 1 Tablespoon vanilla extract on medium speed for about 3 minutes.

Add in 2 large eggs (at room temperature), one at a time and mix mix!

Slowly add in the dry ingredients on low speed until almost combined.

Take a spatula and fold the ingredients together. The key to really tasty brownies that aren’t hard as bricks is not overmixing!

Add in 1/2 cup peanut butter chips. Mmmm how I love these. I could just sit in a corner (why am I always sitting in a corner when eating sweets?) and chow down on these.

Fold them in with a spatula. Oh my goodness I could just eat that batter right now…forget the pan.

Spread the batter out into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees F for 30 minutes.

Cool the brownies on a cooling rack. Once they’ve cooled for 20 minutes, press the (cold) Reese’s Peanut Butter Pumpkins onto the brownies, in rows of three . If they start to melt a bit, don’t worry. (mine melt a little bit) But if they start to melt out of control, place the brownies in the freezer for a couple of minutes to stop the melting.

Cut into pieces once they’ve cooled and enjoy!

Reese’s Peanut Butter Pumpkin Brownies

12 Reese’s Peanut Butter Pumpkins (snack size, not the larger ones) (if you can’t find the smaller ones, use 9 regular sized peanut butter pumpkins)
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1 Tablespoon vanilla extract
2 large eggs, at room temperature
1/2 cup peanut butter chips

Preheat the oven to 350 degrees F.

Unwrap the Peanut Butter Pumpkins. When you put the brownies in the oven, put the peanut butter pumpkins in the freezer. This will help the chocolate not melt as much.

Sift together the flour, unsweetened cocoa powder and kosher salt. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the light brown sugar, sugar, melted unsalted butter and vanilla extract on medium speed for 3 minutes.
Add in the eggs, at a time.

Slowly add in the dry ingredients on low speed. Then take a spatula and fold the ingredients together.
Add in the peanut butter chips and fold them in.

Spread the batter into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees F for 30 minutes.
Cool the brownies for a cooling rack.
Once they’ve cooled for 20 minutes, press the peanut butter pumpkins on top of the warm brownies in rows of three.

Cool the brownies completely before cutting into pieces. If the peanut butter pumpkins start to melt a bit, don’t worry. If they start to melt too much, place the brownies in the freezer for a couple of minutes to stop the melting.
Enjoy!

Filed Under: Bars, Brownies, Chocolate, Dessert, Halloween Tagged With: , , , , ,

Mini Toblerone Cheesecakes

October 12, 2011 39 Comments

Ever since I received an email from The Cheesecake Factory announcing that the pumpkin cheesecake and pumpkin pecan cheesecake are back, all I can think about is cheesecake, cheesecake and more cheesecake. Seriously, on my to do list is “Go to Cheesecake Factory and buy cheesecake.” That’s how obsessed I am especially when it comes to the Cheesecake Factory’s sugar and fat filled cheesecakes. If I could set up camp right next to the cheesecake display (and cake, can’t forget the cake) at the Cheesecake Factory and eat their cheesecakes for breakfast, lunch and dinner, I’d be one very happy girl. Not to mention I’d probably turn into a giant piece of cheesecake but that’s alright with me. So to hold me over for a while (ok a day), I decided to make some mini sized cheesecakes with one of my all time favorite candy bars….Toblerone! It’s Swiss chocolate with almond nougat and oh so good in cheesecake. But it’d be even better if I had a piece of cheesecake from The Cheesecake Factory to go with my mini cheesecakes. Kind of like an appetizer and entree you know? :)

First we’ll start on the crust. Of course you know my Toblerone cheesecakes had to be made with Oreos because I’m Oreo obsessed. But I think that’s a good thing. Take 20 Oreos and grind them up in a food processor.

Put the crumbs into a bowl and add in 1 Tablespoon of sugar. I like sugar (like you didn’t know that).

Mix it up! I love my blue spatula.

Pour in 1/4 cup melted unsalted butter. Mmmm butter. Mix mix mix and make sure you coat all of the crumbs with butter.

Take two cupcake pans and line them with cupcake liners. (well you’ll actually only need 16 cupcake liners…this recipe makes about 16 cheesecakes). Place 1 packed Tablespoon of the Oreo mixture into the bottom of each cupcake liner. You’ll have a little bit of Oreo crumbs left so don’t you worry.

Press the crumbs down firmly with your hand. Set the pan aside, it’s cheesecake batter time!

In a bowl of a stand mixer with the paddle attachment, mix 1 pound of softened cream cheese for about 3 minutes on medium speed. Then add in 1/2 cup sugar and mix for a couple of minutes. Mmmm there’s nothing better than sugar and cream cheese. Well maybe a bagel and cream cheese or cake with chocolate frosting or sleeping inside The Cheesecake Factory.

Add in 1/2 teaspoon of vanilla extract. Mix mix!

Lightly beat 2 large eggs (at room temperature) and pour them in on low speed. Mix until the eggs are just combined. We don’t want to beat the cheesecake batter to death. Add in 1/2 cup sour cream and mix on low speed until just combined.

Here comes my favorite part. You’ll need two of these delicious candy bars, Toblerone.

Chop them up into chunks. I cut each section into 6 pieces.

Throw them into the batter!

Fold them in. I could love to bathe in that cheesecake batter right now or swim in it.

Using an ice cream scoop, scoop the batter on top of each Oreo crust.

Bake them at 275 degrees F for 35 minutes. If the cheesecakes crack, don’t freak out on me! :) Once you put them in the refrigerator, the cracks will disappear. I promise they will and if they don’t, I’ll buy you a slice of Red Velvet Cheesecake or Pumpkin Cheesecake with extra whipped cream.

Once the cheesecakes are done baking, chill them in the refrigerator for at least 4 hours. Although I do like to chill them overnight. Yes the wait is painful, it’ll be ok.
Enjoy!

Mini Toblerone Cheesecakes

20 Oreos
1 Tablespoon sugar
1/4 cup unsalted butter, melted

1 pound cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten and at room temperature
1/2 cup sour cream
2 Toblerone candy bars (each bar is 3.52 ounces)

In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix.
Pour in the melted butter and stir to coat the crumbs with butter.

Line two cupcake pans with cupcake liners. (You’ll actually only need 16 cupcake liners. There will be about 16 cheesecakes) Place 1 packed Tablespoon of the Oreo mixture into the bottom of each cupcake liner. Using your hand, press the crumbs down firmly.

Set the cupcake pan aside while you work on the cheesecake filling.

In a bowl of a stand mixer with the paddle attachment, mix the cream cheese on medium speed for 3 minutes until smooth. Add in the sugar and mix for a couple of minutes on medium speed.
Add in the vanilla extract. Mix.
Slowly pour in the lightly beaten eggs on low speed. Mix until combined but be careful not to over mix the cheesecake batter.
Add in the sour cream and mix on low speed until just combined.

Set the cheesecake batter aside.
Take 2 Toblerone candy bars and chop them into chunks. (I chop each section into about 6 pieces)
Throw the candy pieces into the batter and gently fold them in.

Using an ice cream scoop, scoop the batter on top of each Oreo crust. (Fill them up all the way!)
Bake the cheesecakes at 275 degrees F for 30-35 minutes. (it takes 35 minutes for me)

If the cheesecakes crack, don’t worry. The crack will disappear once they’ve chilled. After the cheesecakes are done baking, chill them in the refrigerator (in the cupcake pans) for at least 4 hours.
To remove the cheesecakes, slide a knife along the edge between the cupcake pan and the cupcake liners. This will help loosen the cheesecakes from the bottom of the pan.

Enjoy!

Filed Under: Candy, Cheesecake, Chocolate, Dessert, Mini Desserts Tagged With: , , , , ,

Starbucks Giveaway Winner

October 10, 2011 3 Comments

Thank you all so much for participating in the giveaway and thank you for your kind words about Victor. I can’t even begin to tell you all how much I appreciate it and how much it brightened my day. :)

 

The winner of the giveaway is: Averie from Love Veggies and Yoga! Congrats!

Please email me at gingerbreadbagels@gmail.com with your address. :)

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