Baked Nutella Swirl Doughnuts

December 31, 2011 51 Comments

I have to admit that it’s been light years since I’ve eaten Nutella or even bought it. Nutella used to be my life and if the jar started to get low, I swear I’d panic and HAVE to rush to the store and replenish my Nutella supply. (I think that was the longest sentence in history…well sort of) Thankfully Nutella is back in my life and hopefully here to stay. So what do you do when there’s Nutella back in your kitchen? You eat it plain out of the jar with a spoon while dancing around to the Red Hot Chili Peppers. Then you feel sort of (ok really) lame eating it out of the jar while having your own Red Hot Chili Peppers dance party and decide, eh what the hey?…might as well make something for my blog. Perhaps I’ll use this Nutella, put swirls in it and use my doughnut contraption. That’ll be kind of cool and everyone likes doughnuts right?  Yes my friends, you just experienced what it’s like to be inside my head and how I come up with a post. So thought provoking isn’t it? Or perhaps rather uh interesting…? :)

Sift 2 cups cake flour, 3/4 cup sugar, 2 teaspoons baking powder and 1 teaspoon kosher salt into a large bowl. Mix it up.

Add in 3/4 cup buttermilk, 2 lightly beaten large eggs, 2 Tablespoons melted unsalted butter and 1 teaspoon vanilla extract.

Mix and fold everything together but don’t beat the batter to death or you’ll end up with bricks for doughnuts.

Fit a piping bag with a large round tip. Fill the piping bag with the batter.

Pipe the batter into the lightly greased doughnut pan.

Put 1/2 Tablespoon of Nutella on top of each doughnut (well batter..)

Swirl it around. It doesn’t have to be perfect because who cares about perfect when you’re eating doughnuts? Not me.

Bake the doughnuts at 425 degrees F for 9 minutes. Enjoy! Mmmm doughnuts.

Baked Nutella Swirl Doughnuts
(adapted from Wilton)
(makes 12 doughnuts)

2 cups cake flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup buttermilk (at room temperature)
2 large eggs, lightly beaten and at room temperature
2 Tablespoon unsalted butter, melted
1 teaspoon vanilla extract
6 Tablespoons Nutella

Preheat the oven to 425 degrees F.

Sift the cake flour, sugar, baking powder and kosher salt into a large bowl. Mix it up.

Add in the buttermilk, eggs, melted butter and vanilla extract. Gently mix and fold everything together. Be careful to over mix the batter.

Put the batter into a piping bag fitted with a large round decorating tip.

Pipe the batter into a lightly greased doughnut pan.

Put 1/2 Tablespoon of Nutella on each top of each doughnut. (the batter)
Using a knife, swirl the Nutella around.

Bake the doughnuts at 425 degrees F for 9 minutes.

Remove the doughnuts from the pan and enjoy!

Filed Under: Breakfast, Dessert, Doughnuts Tagged With: , , ,

My Top 5 Favorite Posts of 2011 and FAQs With Me

December 29, 2011 27 Comments

First off, I wanted to thank you all so much for reading my blog and your comments. Ever single comment means the world to me as do your emails! :)

These are the recipes that I truly enjoyed coming up with, working on and they bring back pretty good memories. And of course they’re the desserts that I loved devouring. These aren’t the recipes that necessarily got the most views or comments but the recipes that I personally loved the most.

So here are my Top 5 favorites because thinking of 10 or 11 posts confuses me.

1) Black Magic Cake with Mocha Buttercream

This posts combined all of my favorite things in life: Starbucks, Victor, coffee desserts, chocolate cake, sprinkles and mentions of a cute barista.

2) Mini Nanaimo Tarts

Before I made these for my blog, I had never in my life had a Nanaimo bar (uh or tart…) And well before this, I couldn’t pronounce the name…. nanasdjaslkdjadkl was what it sounded like before I learned the correct pronunciation.

3) Red Velvet Fondant Cake

Decorating cakes is one of my favorite things in the world except when things don’t go right and I want to throw the fondant out the window. Thankfully that doesn’t happen to often and it didn’t happen with this cake. But really, what’s not to love about decorating a cake all pretty and then getting to eat some?

4) Creating A Childhood Dessert Wonderland

This was one of my posts for the Foodbuzz 24×24 and it took me light years to complete. If you’re wondering what in the world’s in the photo below…Peanut Butter and Jelly Donut Holes, Sno-Ball Cupcakes, Homemade Funfetti Cake Balls, Mini Fluffernutter Cupcakes, Creamsicle Milkshake and a Peanut Butter and Jelly Milkshake. And yes I show you have to make ever single thing and there’s recipes for everything. Sugar HIIGGGHH!

5) Fluffernutter Cupcakes

I have no idea how I thought of making these. All I knew was that I wanted to make some kind of insane cupcake because insane desserts are my life. Next to bagels, coffee and Red Hot Chili Peppers.

 FAQs with Me (of course…)

What is the difference between the types of vanilla extracts and which ones are best to use when?

I love Nielsen-Massey vanilla extract. For baking, I use Madagascar Bourbon Vanilla (Nielsen-Massey).

Nielsen-Massey does a great job explaining the different types of vanilla extracts and which vanilla extracts work best for particular foods on their site. It’s quite interesting actually.

Where do you find most of your recipe ideas?

They pop into my head at the most random times. Or I think of an idea, a flavor combination and it evolves into some insane idea. Usually I’m just a crazy nut in the kitchen and things just happen. :)

Can you offer any tips on working with fondant?

Yes of course!

First tip: You first need to learn how to properly stack, fill and frost a cake. Keep practicing stacking cakes, filling them and frosting them. (the outside of your cake should be completely smooth) If the frosting isn’t completely smooth on the outside of your cake, then you’ll have bumps all over your cake when you apply the fondant. Or if your cake is leaning, you won’t be able to get the fondant smooth.

Once you’re really good at that, then you can start working with fondant.

I typically put fondant on cakes that use a crusting buttercream. A crusting buttercream has a  higher ratio of sugar to fat (butter/shortening) and forms a crust on the outside. Basically the frosting isn’t sticky on the outside. With a crusting buttercream, it makes the process of smoothing out the buttercream much easier.

Get some good fondant. Some fondants just don’t work well and will make working with it much more difficult.
I highly recommend Fondarific.

To make it more pliable, heat it in the microwave for 10 seconds. While working with the fondant and if it’s too difficult to work with, put it in the microwave again.

Do you have some great savory recipes? dips, entrees, suppers?

I actually used to cook A LOT before I baked a lot. Most of the recipes when I cook are Ina Garten’s recipes tweaked.

What do you do for fun outside of baking and blogging?

What is fun? :) I’m kidding. I like shopping (haha), painting, walking (that’s fun right?) and reading.

Who’s your celebrity crush?

Josh Klinghoffer from the Red Hot Chili Peppers.

But of course I am totally into Anthony Kiedis too. ;)

What’s your favorite post you’ve done?

See above for #1!

How do you handle negative comments?

Complain on Twitter and then delete. Some people are cruel and I’d like to smack them with a big tub of artificially flavored frosting. Seriously though, I don’t give a crap. :)

Who eats all of your desserts?

The squirrels kind of like my brownies…. Seriously though, I’ve already answered this on my FAQs page and on many many FAQs posts, maybe  a million times. ;)

I’m refusing to answer that question ever again, haha! :)

What’s your favorite thing to bake?

It depends on my mood. But most of the time, I love making cupcakes more than anything. They’re fun to make and I like piping frosting. (and eating frosting…)

What’s your least favorite thing to bake?

Cookies. It’s not that I hate making them but it’s just not as fun for me. There are times though when I LOVE making cookies. (probably because I just want to eat the dough) If you ever see a cookie post, it was because I was really in the mood to make cookies.

What’s the best thing about blogging?

Comments from my readers and emails. I LOVE LOVE LOVE emails. Don’t you ever think you’re bothering me with your emails, ok?! It may take me a while to respond but I will write back!


I am not a food snob. I don’t look down on people who bake using mixes from boxes. I love cake from a box. Bake me something from a box and I’ll love you just the same. Although I have to admit, I’ll be super impressed if you baked me something from scratch. ;)

Next to bagels, chocolate cake is my favorite food ever. But it has to have a ton of frosting.

Chocolate cake from Costco is delicious. I don’t care what anyone says.  And I love samples from Costco.

I love americanos from Starbucks. I’m not into fancy drinks. :) And milk skeeves me out.

I wake up at the crack of dawn in the mornings….like before 6am. Because I like to.

Walking in the pouring rain makes me happy. I am weird.

 

Oh and sorry I went all smiley face happy on you all! haha!

 


Filed Under: FAQs Tagged With:

Chocolate Chip Coffee Blondies

December 27, 2011 25 Comments

Just in case you didn’t know, I adore coffee times a billion…like adore more than bagels. Yeah I know, crazy isn’t it? Me love coffee more than BAGELS?! Please don’t pass out. I’m seriously surprised I wasn’t given an IV drip of coffee for Christmas but at least everyone got the hint and gave me Starbucks gift cards (and chocolate cake). As much as I love coffee (times a billion actually), I could seriously chow down on coffee sweets like they’re the last food on the planet. I love mocha buttercream, coffee frosting, espresso brownies, tiramisu and the list goes on and on until it’s a million miles long. There’s just something about coffee added to desserts that makes me weak in the knees and drool all over myself…well when no one is watching. Uh I hope no one is watching because who wants to see me drool all over myself especially when I’m scarfing down a chocolate chip coffee blondie? Not me but hey, maybe you do?

First things first…sift 1 cup all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon kosher salt and 1/8 teaspoon baking soda into a small bowl. Set aside.

For the coffee part of this chocolate chip coffee blondie deliciousness, you’ll need some instant coffee! I like Starbucks VIA because well I like Starbucks…obviously.

In a bowl of a stand mixer with the paddle attachment, mix together 1 cup packed light brown sugar, 1/3 cup melted unsalted butter, 1 Tablespoon vanilla extract and 1/2 Tablespoon instant coffee (that’s how much there is in 1 Starbucks VIA packet) on medium speed for about 3 minutes.

Add in 1 large egg (at room temperature). Egg in bowl. Eggcellent. Mix it up.

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

Then take a spatula and gently fold the ingredients together. Preferably a spatula in your favorite color, bright green!

Add in 1/2 cup of semi sweet chocolate chips. Mmmm chocolate chips. I use Ghiradelli because Ghirardelli is my life.

Fold them in.

I love this batter, seriously. Like L.O.V.E and yes I’m totally eating raw eggs. Don’t be like me, don’t eat the batter!

Spread the batter into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees for 25 minutes.

Cool the blondies in the pan on a cooling rack. Then cut into pieces and enjoy!

Chocolate Chip Coffee Blondies

1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1 cup packed light brown sugar
1/3 cup unsalted butter, melted
1 Tablespoons vanilla extract
1/2 Tablespoon instant coffee (I use one packet of Starbucks VIA)
1 large egg, at room temperature
1/2 cup semi sweet chocolate chips

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

In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, melted butter, vanilla extract and instant coffee on medium speed for 3 minutes until completely combined.

Add in the egg and mix to combine.

Slowly add in the dry ingredients on low speed and mix until just combined. (Once all of the dry ingredients are added, stop the mixer.)
Take a spatula and fold the ingredients together.

Add in the chocolate chips and fold them in.

Spread the batter into a lightly greased 8 by 8 inch baking pan.
Bake the blondies at 350 degrees for 25 minutes.
Cool the blondies in the pan on a cooling rack. Then cut into pieces.

Enjoy!

Filed Under: Bars, Blondies, Chocolate, Coffee, Dessert Tagged With: , , ,

Peanut Butter and Jelly Turnovers

December 23, 2011 24 Comments

Perhaps if you’ve been reading my blog for a while and have this insanely fantastic memory, you may remember my post about Portland’s bakery, Saint Honore? It’s this quaint and charming bakery where the line sometimes (ok very often) goes out the door. Inside you can watch the bakers making bread in the clay firebrick oven while chowing down on chouquettes, tarte citron, bacon rolls (yes bacon. rolls.) and my favorite chocolate eclairs.  By the way, I’ll never forget the moment when an adorable little boy saw the chocolate eclairs and yelled out, “Chocolate Hot Dogs!!” But that’s another story…back to the bakery.  Oh and the croissants! I am in love with their flaky buttery goodness and did I mention they even have these adorable jars of preserves you can buy to spread on your tasty and oh so buttery croissant. And you know what kind of jam that would be? Bonne Maman. So you can imagine how ridiculously excited I got when Bonne Maman sent me a box of not one but six preserves.

Mmmmm!!! Plum, fig, wild blueberry, apricot, grape and raspberry!

Of course I plan on slathering it all over a warm croissant from Saint Honore (and getting a chocolate eclair to go…) but in the meantime I thought, why not make a buttery flaky turnover filled with raspberry preserves and creamy peanut butter? Yes it’s pure deliciousness in turnover form. By the way, I used some of the other jams for making thumbprint cookies for Christmas and these preserves worked out perfectly. They are soooo good. I especially love the fig but now on with the recipe!

First you’ll of course need some puff pastry. I highly recommend Trader Joe’s. Like recommend times a billion. You won’t even have to unfold it and you won’t have to roll it out. It’s all ready to go!

Ignore the directions on the box about defrosting it for 10 minutes. Yeah right, in my defrosting puff pastry dreams this stuff would defrost in 10 minutes. Not that I have dreams about defrosting puff pastry, that’s seriously weird. Defrost the puff pastry sheets for 45 minutes. (Oh and don’t unwrap them until you’re ready to use them or they’ll dry out and you’ll cry)

Once they’re defrosted, flour the counter so the puff pastry doesn’t stick and flour the puff pastry sheets a bit.

Cut each puff pastry sheet into 4 squares. Mine are about 4 1/2 inches by 4 1/2 inches. (ok so it’s a littttle bit more than 4 1/2 inches but that’s approximately how big they are)

Place 1 Tablespoon of creamy peanut butter in the center of each puff pastry square.

And 1 Tablespoon of raspberry preserves next to the peanut butter in the center of the puff pastry square.

Whisk together 1 large egg and 1 Tablespoon of water.

Brush the edges of the puff pastry squares with egg wash.

Fold the edges over. You want to press around the peanut butter and raspberry preserves in order to make sure there’s a really good seal around the filling.

Dip the edges of the fork into the egg wash and crimp the edges of the turnover on one side.

Dip the edges of the fork in the egg wash again and crimp the edges of the other side. Yes I’m crimping the side of a different turnover for this photo…why? I have no clue.

Brush the top of the turnover with egg wash.

Using a knife, cut two slits in the top of the turnover.

Place the turnovers on a baking sheet lined with parchment paper and bake at 400 degrees F for 15 minutes.



Peanut Butter and Jelly Turnovers

(1 pound) 2 sheets puff pastry (I highly recommend using Trader Joe’s puff pastry. It is so much easier to use and works better than Pepperidge Farm for these turnovers)
1/2 cup creamy peanut butter
1/2 cup raspberry jam (I use Bonne Maman)
1 large egg mixed with 1 Tablespoon water (for egg wash)

Defrost the puff pastry. If you’re using Trader Joe’s don’t listen to the defrosting directions on the package. Instead, defrost the puff pastry for 45 minutes.

Once the puff pastry is defrosted, flour the counter and the puff pastry so it doesn’t stick to the counter. You don’t even need to roll out the Trader Joe’s puff pastry.

Cut each puff pastry sheet into 4 squares. (you’ll have a total of 8 squares) I cut the squares into 4 1/2 by 4 1/2 inches.
Place 1 Tablespoon of peanut butter in the middle of the puff pastry square.
Place 1 Tablespoon of raspberry jam next to the peanut butter, in the middle of each puff pastry square.

Whisk together 1 large egg and 1 Tablespoon of water. Brush the edges of the puff pastry squares with the egg wash.
Fold the puff pastry diagonally and press around the peanut butter and jelly in order to seal in the filling.
Dip a fork into the egg wash and crimp the edges on one side. Then dip the fork again in egg wash and crimp the edges on the other side. Make sure the turnover is completely sealed so the filling doesn’t seep out.

Brush the tops of the turnovers with the egg wash. Using a knife, cut two slits on top of each turnover.

Place the turnovers on a baking sheet lined with parchment paper.
Bake at 400 degrees F for 15 minutes.

Enjoy!

Filed Under: Breakfast, Dessert, Peanut Butter Tagged With: , , ,

Chocolate Peppermint Bark Cookie Sandwiches

December 20, 2011 28 Comments

I’m always (well not always) paranoid that the employees at the places I frequent have found my blog and think I’m totally nuts. Or perhaps they’ve found my twitter account and read my tweets about how I want to turn my business card into a business card airplane, make it fly over the espresso machine and land in front of the cute guy. On with the story…normally I’m a pretty confident girl who struts her stuff (occasionally I do trip over my own feet…) but when I see that cute guy, it’s a whole different story. I turn into a shaking leaf and I swear it looks like I’ve drank one too many americanos or one too many americanos spiked with Kahlua. Normally people would give me some advice such as; take a couple of deep breaths, make sure you pop a mint, chew some gum or for the love of gingerbread bagels, Lindsey just take a Valium. But you see, I don’t love gum and I don’t love mints. So what’s a shaking leaf girl to do? Eat peppermint bark of course. Mmm pepperminty fresh yes?! Well in my case they would be chocolate peppermint bark cookie sandwiches because we all know nothing gets a cute barista’s attention like having chocolate peppermint frosting all over your face or on your new white dress. Nevermind I think I’ll stick to the Valium….

First things first..you’ll need 3 bars of Ghirardelli Peppermint Bark. They’re 3 ounce bars. Why am I not using Williams-Sonoma Peppermint Bark you ask? Because I am not putting $30 peppermint bark into a recipe! :)

Don’t chop it into chunks or the peppermint bark will fall apart too much. Just break it up with your hands. Then put the peppermint bark chunks on a plate and place it in the freezer for 30 minutes. This way the peppermint bark is super cold and won’t melt as fast and it’s easier to mix into the cookie dough.

Sift together 2 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon kosher salt. Set aside. Let’s pretend there’s a photo of the sifted ingredients…

In a bowl of a stand mixer with the paddle attachment, mix 1 cup of unsalted butter on medium speed for about 3 minutes. For some really odd reason, I love mixing butter. Don’t ask..I’m just weird.

Add in 1 cup sugar and 1/2 cup packed light brown sugar and mix on medium speed for about 4 minutes until light and fluffy. I will always love sugar and butter, always.

Add in 2 large eggs (at room temperature), one at a time. Mix to combine.

And then add in 1 Tablespoon of vanilla extract. I would die without vanilla extract and bagels and my americanos.

Slowly add in the sifted ingredients on low speed until almost combined. Please for the love of gingerbread bagels, add the ingredients slllowwwwwly or you’ll have cocoa powder all over yourself and you’ll scare the entire universe away.

Take a spatula and fold the ingredients together.

Throw in the Peppermint Bark pieces and gently fold them in.

Oh how I love cookie dough, don’t you? Actually don’t eat cookie dough…

Put the cookie dough in a bowl, cover it and refrigerate it for 1-2 hours (or even longer). Now don’t you try and be all rebellious and bake them right away, listen to me! :)

Let’s pretend a couple of hours has gone by…. Line a baking sheet with parchment paper. Scoop the cookie dough out using a 1 1/2 cookie dough scoop and then roll into one into balls. Place them on the baking sheet.

Then slightly flatten them out with the palm of your hand. Bake the cookies at 350 degrees F for 10 minutes.

Cool the cookies on the baking sheet on a cooling rack for about 10 minutes. Then transfer them to a cooling rack to cool completely.

While the cookies are cooling, make the chocolate peppermint frosting. Oh. my. word. Words can’t even describe the pure deliciousness of this frosting. It’s love in a kitchenaid mixing bowl. (or whatever bowl you have…it’s love in that bowl too) Sift 3 cups of powdered sugar and set it aside.

Pour 1/2 cup of melted unsalted butter in a bowl of a stand mixer. Then sift 2/3 cup unsweetened cocoa powder into the bowl.

Mix it up on medium high speed for about 3 minutes until completely combined. I love the look of butter and cocoa powder. Mmmm.

Add in 1 teaspoon of peppermint extract.

And 1/2 teaspoon of vanilla extract. Mix mix mix!

Then alternate between adding the powdered sugar and 1/3 cup half and half. Once it’s all combined, increase the speed for medium high and mix for a couple of minutes until smooth. Oooooh frosting I LOOOVE you!

Now it’s my favorite part…filling the cookie sandwiches with lots and lots of frosting. First you’ll obviously need a cookie. Look at that delicious chunk of peppermint bark in the middle.

Fit a piping bag with a decorating tip and fill the bag with the chocolate peppermint frosting.

Pipe it onto the cookie. I could seriously just eat it like this.

Then place another cookie on top! Mmmm pure cookie sandwich love.



Chocolate Peppermint Bark Cookie Sandwiches

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 Tablespoon vanilla extract
3 (3 ounce) Peppermint Bark Bars, broken into pieces (I use Ghirardelli)

3 cups powdered sugar, sifted
1/2 cup unsalted butter, melted
2/3 cup unsweetened cocoa powder
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/3 cup half and half

Break the peppermint bark up into chunks with your hands. Do not cut them into chunks with a knife or it’ll crumble too much.
Place the peppermint bark chunks on a plate and place it in the freezer for 30 minutes.
Putting the peppermint bark in the freezer will prevent the peppermint bark from melting too fast when the cookies bake and it makes it easier to fold into the cookie dough.

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

In a bowl of stand mixer, mix the softened unsalted butter on medium speed for about 3 minutes. Then add the brown sugar and sugar and mix on medium speed for about 4 minutes until light and fluffy.
Add in the eggs, one at a time. Mix until combined.
Add in the vanilla extract and mix.

Slowly add in the dry ingredients on low speed. Then take a spatula and fold the ingredients together.

Add the peppermint bark to the cookie dough. Gently fold it in with a spatula.

Cover the bowl and refrigerate the dough for 1-2 hours. (or even longer)

Line a baking sheet with parchment paper. Using a 1 1/2 inch cookie dough scoop, scoop the cookie dough and then roll each cookie dough piece into a ball.
Place the cookie dough balls onto the parchment paper and then slightly flatten the cookie dough balls with the palm of your hand.

Bake the cookies at 350 degrees F for 10 minutes.

Cool the cookies on the baking sheet on a cooling rack for 10 minutes. Then transfer the cookies to a cooling rack to cool completely.

While the cookies are cooling, make the chocolate peppermint buttercream.
Sift the powdered sugar and set aside.
Pour the melted butter into a bowl of a stand mixer. Sift the cocoa powder over the bowl and mix on medium speed with the paddle attachment for about 4 minutes until smooth.

Add in the peppermint extract and vanilla extract and mix.

Alternate between adding the powdered sugar and half and half on low speed. Once it’s combined, increase the speed to medium high and mix for about 3 minutes or until completely smooth.

To make the cookie sandwiches:
Fit a piping bag with a decorating tip. Fill the bag with the chocolate peppermint frosting.
Place a cookie upside down and pipe the frosting onto the cookie. Place another cookie on top of the frosting.
Enjoy!

To store: Put the cookie sandwiches in an airtight container and store in the refrigerator.

Filed Under: Chocolate, Christmas, Cookies, Dessert Tagged With: , , ,

Williams-Sonoma Peppermint Bark Giveaway Winner

December 17, 2011 1 Comment

Thank you all for participating in the giveaway! :)
The winner is: Kelli H (Made in Sonoma)

Congrats! Please email me at: gingerbreadbagels@gmail.com and I’ll send you the peppermint bark asap!

Filed Under: Uncategorized

Chocolate Chip Crumb Muffins

December 17, 2011 23 Comments

I feel like I’m living on another planet at the moment. The time change is messing with me now that I’m back in Portland and I swear I almost fell asleep in the bowl of chocolate chip muffin batter. (and now I’m sick) Not that my head being in chocolate chip muffin batter would be a bad thing because who doesn’t want to be buried in chocolate chips? Well minus the batter in my hair, that’s kind of weird and gross. But don’t you worry, my head did not touch the muffin batter. The shock from the freezing tundra known as Portland, Oregon woke me up. Yes going from a high of 81 degrees F to I don’t even want to think about it degrees F will wake you up and save your head from falling into muffin batter. Thank goodness for the tundra. Well sort of….

First you’ll need to wake up. ha! Really that’s my first step for this recipe because I feel like a zombie from the Gingerbread Bagels planet. Once you’re awake (sort of), sift together 2 cups all purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt. Yes we’re putting cinnamon in the batter. Chocolate and cinnamon together are deeeellliiicouss!

In a bowl of stand mixer with the paddle attachment, mix together 3/4 cup sugar, 1/2 cup packed light brown sugar, 1/2 cup canola oil, 2 large eggs and 1 teaspoon vanilla extract on medium speed for about 3 minutes.

I felt the need to stick my spatula in the bowl just because it’s so cool looking.

Slowly add in the sifted ingredients on low speed until almost combined. Basically once you’ve added all of the dry ingredients, stop the mixer.

Take a bright colored spatula (ok totally optional) and fold the ingredients together.

Add in 1 cup of sour cream and gently fold the sour cream into the batter. You’ll need to fold, stir (gently!), fold, stir, etc. Just don’t over mix the batter to death because if you do, you’ll cry when you have hockey pucks for muffins.

Mix together 1 1/2 cups of semi sweet chocolate chips and 1 Tablespoon all purpose flour. I recommend a bigger bowl…..

Throw them into the bowl! Mmmm how I love chocolate chips.

And fold them into the batter.

Line a muffin pan with cupcake liners (or whatever you want to call them) and using an ice cream scoop, scoop the batter into the liners. Set the pan aside while you make the chocolate crumb topping. Yes! Chocolate. Crumb. Topping!

In a bowl, mix together 1/2 cup packed light brown sugar, 3 Tablespoons all purpose flour and 3/4 teaspoon ground cinnamon.

Add in 1 1/2 Tablespoons of diced cold butter. Cut it into the other ingredients with a fork. Please ignore any chocolate on my fingers. I got into the chocolate chips…

Take 1/2 cup semi sweet chocolate chips (this is the remaining amount in the 12 ounce bag of chocolate chips) and coarsely chop them up. If you can’t chop up chocolate chips to save your life and there are still whole chocolate chips, don’t you worry my friend. Who cares right?

Throw them into the bowl and mix them in.

Sprinkle the crumb topping on top of the muffins and bake them at 375 degrees F for 23 minutes.

Mmmm muffins!!!!!

Cool them in the pan for about 5-10 minutes on a cooling rack and then transfer to a cooling rack to cool.

Chocolate Chip Crumb Muffins
(makes about 16 muffins)

3/4 cup sugar
1/2 cup packed light brown sugar
1/2 cup canola oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1 1/2 cups semi sweet chocolate chips mixed with 1 Tablespoon all purpose flour

1/2 cup light brown sugar
3 Tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1 1/2 Tablespoons cold unsalted butter, diced
1/2 cup semi sweet chocolate chips, chopped (this is the remaining amount of chocolate chips in the 12 ounce bag)

Sift together the all purpose flour, cinnamon, baking soda and kosher salt. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the sugar, brown sugar, canola oil, eggs and vanilla extract on medium speed for about 3 minutes.
Slowly add the dry ingredients into the bowl on low speed and mix until almost combined. Then fold the ingredients together with a spatula.
Add in the sour cream. You’ll need to fold, stir (gently), fold, stir, etc. Make sure the sour cream is completely mixed into the batter but don’t over mix the batter.

Mix the chocolate chips with 1 Tablespoon of all purpose flour. Add the chocolate chips to the batter. Gently fold the chocolate chips into the batter.

Line a muffin pan with muffin liners. Using an ice cream scoop, scoop the batter into each muffin liner. Set the muffin pan aside while you work on the crumb topping.

In a small bowl, mix together the brown sugar, flour and cinnamon. Add the diced butter and cut it into the other ingredients with a fork.

Take the remaining amount of chocolate chips in the bag and coarsely chop them up. If you still have some whole chocolate chips after chopping them, don’t worry. Add the chopped chocolate chips to the crumb topping and mix them in.
Sprinkle the crumb topping onto the muffins.

Bake at 375 degrees F for 23 minutes.

Cool the muffins in the pan for 5-10 minutes on a cooling rack. Then transfer them to a cooling rack to cool.

Enjoy!

Filed Under: Breakfast, Chocolate, Dessert, Muffins Tagged With: ,

Williams-Sonoma Peppermint Bark Giveaway (Closed)

December 12, 2011 238 Comments

Photo courtesy of Williams-Sonoma

 

Hello from sunny (humid) Florida! At the moment I’m seriously considering chaining myself to my hotel chair and refusing to leave tomorrow. I so wish I still lived in Orlando. But I am moving back!

Since I don’t have any recipes to put up at the moment, I thought eh what the hey? And what the heck does that even mean? I don’t know. But back to the story…so I decided to have a giveaway for you!!!

I’m giving away a box of Williams-Sonoma Peppermint Bark. You may know that I used to work at Williams-Sonoma at the Mall at Millenia (in Orlando) and ate this stuff all the time. Like 24/7.
And I chowed down on these amazing red, green and white jelly beans and gummy stars and drank enough apple cider to fill a lake.

This peppermint bark is some serious deliciousness in a tin box.

 

To enter:

Leave a comment. Say whatever you want. Don’t be shy!! :)

This giveaway ends on Friday December 16th at midnight (PST). I’ll announce the winner the next morning.

 

The giveaway is open to everyone!

 

Filed Under: Giveaways, Uncategorized Tagged With: , ,

Dark Chocolate Cranberry Orange Scones

December 7, 2011 33 Comments

I LOVE Ghirardelli. The other day I went to the Ghirardelli ice cream shop/chocolate store and seriously wanted to set up camp with a tent and have my own unlimited supply of chocolate bars, fudge, brownies, chocolate chip cookies and ice cream. But that would be really weird and as if I didn’t look like a big enough weirdo smelling the air saying, “oh my waffle cones…smells…so…good” And of course I had to yell out, “Hey!!! Free sample of peppermint bark inside! The FUDGE is back!!!” I’m sure everyone in the store probably thought I have never seen chocolate in my life but really I’m just madly in love with Ghirardelli, especially their dark chocolate. I honestly never loved dark chocolate that much but because of my undying love for Ghirardelli I learned to like…no love it. And what makes dark chocolate even better than being in a sundae full of Ghirardelli chocolate ice cream, hot fudge, whipped cream and a cherry on top? Nothing of course but scones are a pretty good substitute (especially if you have ice cream on the side).

First get your two mix in ingredients ready. (chocolate and cranberries) You’ll need Ghiradelli dark chocolate!!!I use 60% because well I have no idea.

Chop it up into chunks.

Take 1/2 cup of dried cranberry and coarsely chop them up.

Set the chocolate and dried cranberries aside. Using a microplane, zest 2 teaspoons of orange zest.

Put 2 cups all purpose flour, 1/4 cup sugar, 1 Tablespoon baking powder, 1 teaspoon kosher salt and 2 teaspoons orange zest in a bowl of a stand mixer. Put the bowl in the freezer for about 10 minutes or longer. Yes we’re putting the dry ingredients in the freezer. Super cold ingredients = flaky light scones

Cut up 12 Tablespoons of cold unsalted butter into small pieces and place it in the freezer. It’s all about the freezer.

Take the bowl and butter out of the freezer and throw the diced butter into the bowl.

Mix it on medium low speed until the butter looks like small pieces.

Whisk together 1/2 cup of very cold heavy whipping cream and 2 large eggs(cold).

Pour the heavy whipping cream/egg mixture into the bowl on low speed and mix to combine.

Throw in the chocolate and dried cranberries…

Mix them in on low speed. I mix and then stop the mixer. Scrape the dough off the beater and mix again. Don’t over mix the dough though!

Flour the counter and plop the beast of dough onto the counter. Ok so it’s not really a beast because there isn’t a massive amount. I just like the word beast.

Flatten it out with your hands. I just pound on the dough with the palm of my hand. (the dough should be 3/4 inch thick) Put the cutter into the flour so the dough doesn’t stick to the scone cutter. I’m using a 2 1/2 inch across cutter.

Press the cutter into the dough really hard (so that it cuts through any chocolate chunks) Please ignore my pale arm and hand, I swear I’m getting tanner in Florida right now.

Place the scones on a baking sheet lined with parchment paper.

For the egg wash, whisk together 1 cold large egg and 1 Tablespoon of cold whole milk.

Brush it on top of the scones.

And because I’m all about being festive (actually I just like sugar), sprinkle about 1/4 teaspoon (or less) of Turbinado sugar on top of each scones.

Bake at 400 degrees F for 15 minutes.

Cool them on a cooling rack and enjoy!

 

Dark Chocolate Orange Cranberry Scones
(adapted from Ina Garten)
(makes about 16 scones)

3.5 ounce dark chocolate bar (I use Ghirardelli)
1/2 cup dried cranberries
2 cups all purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon kosher salt
2 teaspoons orange zest
1 1/2 sticks (12 Tablespoons) cold unsalted butter, diced
1/2 cup cold heavy whipping cream
2 large eggs
1 egg mixed with 1 Tablespoon of milk or water (for the egg wash)
1 Tablespoon plus 1 teaspoon turbinado sugar (you may need more or less depending on the number of scones you have and/or how much sugar you want on each scone)

Chop the chocolate into chunks and coarsely chop the cranberries. Set aside.

Put the flour, sugar, baking powder, kosher salt and orange zest in a bowl of a stand mixer and place it in the freezer  for about 10 minutes. Cut the butter into pieces and place the butter in the freezer for about 5-10 minutes. The key to flaky light scones is super cold ingredients.

Mix together the all purpose flour, sugar, baking powder, kosher salt and orange zest. Add in the cold butter and mix on medium low speed with the paddle attachment until the mixture looks like small peas.

Whisk together the cold heavy whipping cream and eggs. Slowly pour the liquid into the mixing bowl on low speed until it’s combined.

Add the chopped chocolate and chopped cranberries to the bowl. Mix on low speed until combined.

Dump the dough onto the floured counter. Flatten the dough.  The dough should be 3/4  inch thick.

To cut the scones, I use a 2 1/2 inch across cutter. Put the cutter into some flour so that the dough doesn’t stick to it.
Firmly press the cutter into the scone dough.

Place the scones on a baking sheet lined with parchment paper. Brush the scones with the egg wash. The egg wash is 1 large egg mixed with 1 Tablespoon of milk or water.

Sprinkle 1/4 teaspoon (or less) of turbinado sugar on top of each scone. (Sprinkle them immediately right after you brush them with the egg wash)

Bake at 400 degrees F for 15 minutes. If you look into the oven while they’re baking and some butter seems to be seeping out, don’t worry. It will go back into the scones after the 15 minutes baking time. Promise!

Cool the scones on a cooling rack.

Enjoy!

Filed Under: Breakfast, Chocolate, Christmas, Cranberries, Dessert Tagged With: , , ,

Mini Christmas Oreo Cheesecakes

December 4, 2011 54 Comments

I would classify myself as a complete nerd based on how excited I get when it comes to packaged seasonal cookies and candy; things like Halloween Oreos, Winter Oreos, Reese’s Peanut Butter Eggs at Easter and the list goes on to be a mile long (ok maybe like 10 miles) When I spotted the Winter Oreos in the grocery store, I shrieked, jumped around like a complete fool yelling oh my goodness Winter Oreos Winter Oreos! I can’t be the only lone weirdo who finds the 4 shapes on the Winter Oreos incredibly fascinating and stares at the shapes forever. And don’t even get me started on the White Fudge Oreos. One year, I went on a massive search for them and bought all of the boxes that were left on the shelf. Seriously, I’m not kidding. By the way, if you find the White Fudge Oreos, freeze them! Ok I just went off on a tangent but I think you get the point. I’m a seasonal cookie and candy nerd. (and yes I am so tempted to make a cheesy joke about being a Nerd)

And yes I realize that I called my cheesecake, Christmas Oreo Cheesecakes when they’re made with Winter Oreos. But I like the sound of Christmas Oreo Cheesecakes. It’s quite festive. :)

For these cheesecakes, you need Winter Oreos! There’s basically Double Stuff Oreos but have red cream (excuse me, creme according to the package) and super fun shapes on the outside. (I know, don’t get too excited over my incredibly descriptive words)

Grind up 6 Holiday Oreos in the food processor into coarse crumbs.

Mmm Oreo crumbs. Set the crumbs aside.

In the bowl of a stand mixer, mix 16 ounces (that’s two blocks) of softened cream cheese on medium speed for about 3 minutes. Talking about cream cheese always makes me want a bagel.

Add in 1/2 cup of sugar and mix until combined. Sugar makes everything better, always.

Then add in 1/2 teaspoon vanilla extract and mix.

Lightly beat 2 eggs in a separate bowl and add them on low speed. Mix until combined but don’t beat the mixture to death. Then add in 1/2 cup of sour cream…

You better use full fat sour cream or I’m coming after you with my gingerbread man spatula(s). Yes I have more than one gingerbread man spatula.

And gently fold in the sour cream.

Now it’s time to get all festive. You’ll need some green food coloring. I use gel coloring and buy it at Michael’s Craft Store on the cake decorating aisle. Don’t use red food coloring unless you’re into eating bitter cheesecake. Red food coloring makes things taste bitter and just bleh.

Add in 1/4 teaspoon of green gel food coloring. Please don’t freak out about food coloring, You’re already eating red Oreos. Fold the food coloring in with a spatula.

Mmm there’s nothing quite like eating green cheesecake. Although I don’t think I’ve ever eaten green cheesecake before this.

Throw in the Oreo crumbs.

Fold them in with your other gingerbread man spatula.

Line a cupcake pan with cupcake liners and place a Holiday Oreo in the bottom of each cupcake liner.

I love the seasonal Oreos. Look at these cute little shapes on the cookies. It’s me! :) Get it?

Fill an ice cream scoop 3/4 of the way and scoop it on top of the Oreo.

You want to fill each one to the top.

Bake the cheesecakes at 275 degrees for 30 minutes. Once the cheesecakes are done baking, they will puff up and crack a bit. This is normal. After they’ve chilled, they’ll deflate and the cracks will disappear. So don’t panic!

Immediately chill the cheesecakes in the refrigerator overnight. (Keep them in the cheesecake pan) And enjoy!


Mini Christmas Oreo Cheesecakes
(makes 15)

21 Winter Oreo cookies, 15 left whole, 6 crushed (the Oreos with the red center)
16 ounces (1 pound) cream cheese, softened – That’s two blocks of cream cheese
1/2 cup sugar
1/2 cup sour cream
2 large eggs, room temperature and lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon green gel food coloring

Preheat oven to 275 degrees F. Line a cupcake baking pan with cupcake liners.

Place 6 whole Oreo cookies in a food processor and grind them up. If you don’t have a food processor, put them in a plastic bag and crush them. Set aside.

Put 1 Winter Oreo in the bottom of each cupcake liner.

In a bowl of a stand mixer with the paddle attachment (a handheld mixer works fine), mix the cream cheese on medium speed for 3 minutes until smooth.
Add in the sugar and mix until combined, about 1-2 minutes on medium speed. Then add in the vanilla extract and mix.
Slowly add in the lightly beaten eggs and mix on low speed until the eggs are completely combined.
Now add in the sour cream and fold it in with a spatula.

Add the green gel food coloring and fold it in.

Throw in the Oreo crumbs and fold them in.

Fill an ice cream scoop 3/4 of the way and scoop the batter on top of the Oreo. You want to fill them up to the top.

Bake at 275 degrees F for 30 minutes.
Once you take the cheesecakes out of the oven, you’ll notice that they puff up and there are some cracks. Don’t worry. The cheesecakes will deflate (and look normal) and the cracks will disappear once they’re refrigerated.
Immediately chill the cheesecakes in the refrigerator overnight. (keep them in the cupcake pan)

Once the cheesecakes are chilled and you want to be super festive with red stripes on the top of the cheesecakes: Take a piping bag and cut a small tip. Set aside. Melt red candy melts in the microwave and then fill the piping bag with the melted red candy melts. Pipe the candy melts onto the top of the chilled cheesecakes.

 

Filed Under: Cheesecake, Christmas, Dessert, Mini Desserts Tagged With: , , ,
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