Holy Cookie! The Wrapped Oreo

Found this recipe on Pinterest and knew I had to try it! It's hard to say who first came up with it, because it's all over the blogs now, but Picky Palate claims to be the first (and she has great pictures), so I'll give her the credit :)

Now, I don't know that this will go on my list of cookies to make again and again- mostly cause they're REALLY sweet, not that that's a bad thing- but they sure are fun!

Oreo Stuffed Chocolate Chip Cookies
Ingredients:
1/2 cup Butter
3/4 cup light brown sugar
1 cup granulated white sugar
2 eggs
1 tablespoon pure vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz chocolate chips
Oreo Cookies (about 24)

Method:
1.Preheat the oven at 350 degree F. Line a baking sheet with parchment paper.
2.In a mixing bowl, beat the butter and sugars until well combined.
3.Add in the egg and vanilla extract and mix well.
4.In another mixing bowl whisk together the flour, salt and baking soda.
5.Gradually add this dry mixture into the wet mixture, along with chocolate chips, until combined.
6.Take a scoop of the dough and place on top of the oreo cookie. Take another scoop and place on the bottom of the oreo cookie.
7.Press lightly between your palms and seal the edges together by pressing and cupping the cookie on your palm.The oreo cookie should be completely inside the dough with all the edges sealed.
8.Place the cookies on the prepared baking pan, an inch apart.
10.Bake for 10-12 minutes or until the sides start turning brown.
11.Cool in the baking pan for at least 5 minutes, since the cookies will be really soft when you take out them from the oven.
12.Transfer them to a wire rack and cool completely before you store them in an air tight container.

Carmel Apple Cheesecake Pie

(Thanks to Annie's Eats and Rachel L. who found this amazing recipe!)

This seriously ranks up there with the best desserts I've ever made!

The only change I might possibly make: If you're really a cheesecake fan, double the cheesecake layer (it should still fit in the 9" pan) because as it is the cheesecake is a very thin layer.

Caramel Apple Cheesecake Pie
Ingredients:

For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners' sugar
¼-½ cup caramel
Chopped pecans

Directions:
To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.

Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Sprinkles' Strawberry Cupcakes

Thanks to Sprinkles' Bakery in L.A. (via Martha Stewart)

*Very mild strawberry flavor, so yummy (especially the frosting)! I did mini cupcakes for a bunch of preschoolers and they were really cute!

Ingredients

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Sprinkles' Strawberry Frosting (recipe follows)

Directions

1) Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

2) In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

3) With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

4) Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Frosting Ingredients (for 1 dozen cupcakes)

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

Directions

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Homemade Coconut Ice Cream

I've been kind of obsessed with coconut lately, so this was a perfect one for me to try out my "new" ice cream maker (My mom got it for us 2 Christmas ago and still hadn't used it!) Sometimes homemade ice cream tastes like frozen whipped cream to me, but this one was great! A good texture and excellent flavor (if you like coconut, of course).

Coconut Ice Cream

The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More

by Bruce Weinstein

Ingredients:
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half (or I used evaporated milk because I had it on hand)
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract

Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 3 to 5 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.

In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer (or wire whisk) until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.

Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Briefly rinse your saucepan and rub dry with paper towel or cloth.

Pour the eggs, sugar, etc mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. (The mixture should be about 1 quart) When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours. (We froze ours overnight and had perfect, scoopable ice cream the next day.)

MONSTER Cookies

I can't believe I haven't posted this recipe yet. I love making these for people because I make them HUGE, so they're really exciting to recieve as a gift or a thank-you. Thanks to Audra Croft for the original recipe, I have altered it slightly to fit my tastes. And you may want to play around with the nuts and chocolate and find your favorite. I choose to use equal parts white chocolate and bittersweet chocolate, because I think they complement each other nicely, but feel free to try semi-sweet chocolate, M&M's, or a different type of nuts to make them your own.

MONSTER COOKIES
(If you make these cookies as big as I do, this recipe makes about 3 dozen)

2 cups butter, softened
2 cups sugar
2 cups firmly packed light brown sugar
4 large eggs
2 teaspoons vanilla
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
5 cups uncooked regular oats
2 cups (12 oz.) bittersweet chocolate chips
2 cups (12 oz.) white chocolate chips
2 cups chopped pecans

Cream butter and sugar till light and fluffy.
Add eggs one at a time and vanilla.
Sift together flour, baking soda, baking powder, and salt and gradually add to butter mixture.
Stir in oats, chocolate and nuts.
Shape cookie dough into 3-inch balls, 2" apart. Flatten each ball to a 2.5" circle. (For me this means they are so big I can only fit 6 at a time on the baking sheet) Bake at 375° for 10 minutes or until lightly browned.
Cool slightly on baking sheets before removing, then finish cooling on a wire rack.

Crumb-Topped Pumpkin Pear Tart

This recipe didn't sound that great to me, but I had all the ingredients and wanted to make something seasonal without repeating Thanksgiving's Pumpkin pie. I turned out really good! I might even like it better than regular pumpkin pie!

From a Nestle cookbook

Ingredients:
Pastry
1 cup flour
1/2 teaspoon salt
6 tablespoons cold butter
3 tablespoons ice water
Pear Layer
2 medium-sized pears, peeled and thinly sliced
2 tablespoons sugar
2 teaspoons flour
1/4 teaspoon cinnamon
Pumpkin Layer
2 eggs
1 1/2 cups canned pumpkin
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter, melted
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
Crumb Topping
1/2 cup flour
1/3 cup chopped walnut or pecans
5 tablespoons sugar
3 tablespoons butter, softened

Directions:
Crust: Mix flour and salt in a medium bowl; cut in butter with a pastry blender until crumbly. Gradually stir in water until flour is moistened (adding more if needed). Wrap tightly in plastic wrap. Refrigerate 30 minutes or until ready to use. Let dough sit on couter 5-10 minutes to warm up then roll into a circle big enough to cover your tart pan. Transfer to 10 or 11 inch tart pan with removable bottom and trim edges.
Pear Layer: Combine pears with sugar, flour and cinnamon. Toss and layer in the bottom of the tart shell.
Pumpkin Layer: Combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, salt and nutmeg in a bowl; pour mixture over pears.
Bake in preheated 375 degree oven for 25 minutes. Remove from oven and sprinkle with the topping.
Crumb Topping: combine flour, nuts, and sugar in a bowl cut in butter with a pastry blender.
Bake for 15 minutes more. Cool, then remove side of tart pan and serve.

Rocky Road Tart

(marthastewart.com)
This was a fabulous recipe. Perfect for a party as it's big and you can't eat more than a slice (or 2 if you've got a sweet tooth like me). It looks like candy poured into a crust and hardened, but it's actually very creamy and soft, heavenly.
(I used Hershey's Special Dark Chocolate Chips, but the better the chocolate the better the flavor)

FOR THE CRUST
8 ounces graham crackers (about 15)
2 tablespoons sugar
1/4 teaspoon salt
½ cup unsalted butter, melted

FOR THE GANACHE AND FILLING
15 ounces bittersweet chocolate
1 3/4 cups heavy cream
2 large egg yolks, lightly beaten
2 cups mini marshmallows
1 cup salted almonds with skins, lightly toasted

FOR THE TOPPING
3/4 cups mini marshmallows
1/4 cup salted almonds with skins, lightly toasted and coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped (about 1/3 cup)

Directions
Make crust: Preheat oven to 350 degrees. Process graham crackers, sugar, and salt in a food processor until finely ground. Transfer to a medium bowl, and stir in melted butter. Mix until combined.
Pour mixture into a 10-inch tart pan or springform pan. Press crumbs with your hand or the bottom of a glass to form an even layer on bottom and up sides of pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cool completely on sheet on a wire rack.
Make ganache: Melt 10 ounces bittersweet chocolate in a large heatproof bowl set over a pan of simmering water; keep warm. Meanwhile, bring cream just to a simmer in a medium saucepan over high heat; remove from heat. Whisk 1/4 cup hot cream into the beaten egg yolks, then whisk the yolk mixture into the remaining cream in saucepan. Whisk cream mixture into the melted chocolate, and set the ganache aside.
Coarsely chop remaining 5 ounces bittersweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture all over bottom of cooled crust. Reserve 1/2 cup ganache for topping, and pour the rest evenly on top of the filling (do not overfill the crust). Refrigerate tart, uncovered, while you make the topping. Meanwhile, cover reserved ganache with plastic wrap, and set aside at room temperature.
Make topping: Toss together 3/4 cup mini marshmallows, 1/4 cup chopped toasted almonds, and 2 ounces chopped bittersweet chocolate; sprinkle over filling. Drizzle reserved 1 cup ganache over tart, and refrigerate 10 minutes more before cutting into slices. Tart can be refrigerated, covered, up to three days.

Mint Chocolate Chip Cupcakes

(from Krystina Castella)

Mint Chocolate Chip Cupcakes (makes 12)
Ingredients:
1/4 cup butter, room temperature
3/4 cup sugar
1/3 cup (2 ounces) unsweetened chocolate, melted
2 eggs, room temperature
1 teaspoon pure peppermint extract
1/2 cup chocolate milk
1 1/2 cup flour
1 teaspoon baking soda
1/2 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees. Insert liners in standard muffin pan.
2. In a large bowl cream butter and sugar till light and fluffy (3-5 min)
3. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.
4. In a seperate bowl sift together flour and baking soda.
5. Add the flour mixture to the chocolate mixture and beat until well blended then stir in the chocolate chips.
6. Fill cupcake liner 3/4 full. Bake 15-18 minutes. Cool completely, top with Mint Cream Cheese
Frosting. Decorate with Andes Mints or chocolate chips.

Mint Cream Cheese Frosting
Ingredients:
8 ounce pkg cream cheese
6 tablespoons butter
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 teaspoons peoppermint extract
green food coloring (optional)

Directions:
1. In a medium bowl, cream together butter and cream cheese with an electric mixer until smooth.
2. Slowly stir in the sifted powdered sugar and beat until lumps are gone. Add green food coloring, vanilla and peppermint extract.

Molten Chocolate Cakes

(from BAKERS)

Ingredients:
6 oz Dark Chocolate
10 tablespoons butter
1 ½ cups powdered sugar
½ cup flour
3 whole eggs
3 egg yolks

Directions:
1. Preheat oven to 425 degrees
2. Grease your pan of choice (I made 12 standard cupcake/muffin sizes, or you can do 6 (6 oz.) custard cups)
3. Melt chocolate and butter together in the microwave on 50% power for a minute, then stir. Melt for additional 10 seconds stirring after each until smooth.
4. Sift in powdered sugar and flour
5. Add whole eggs and egg yolks, beat until well blended
6. Divide batter into cups (you can fill them pretty full as they don’t rise much. Next time I will probably fit the batter into 10 standard size cupcake liners)
7. Bake. If you use a standard muffin pan bake 6-8 min., with custard cups it will take 12-14 min. When they are done these cakes should still be wiggly in the center. Let stand 1 min.
8. Invert cakes onto dessert dishes and garnish with powdered sugar, fresh berries, or ice cream. Serve immediately.

Chocolate Mint Sandwiches

Warning! These are intense! But so yummy!

Makes 3 dozen
(thanks to marthastewart.com)

COOKIES
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
Confectioners' sugar, for work surface
GANACHE
1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon pure peppermint extract
GLAZE
6 ounces semisweet chocolate, very finely chopped


Directions
1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
2. Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
3. Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
5. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

Soft Ginger Cookies

I'm not usually one for gingerbread, but these were big, soft and yummy!
(allrecipes.com)

INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened (seriously, use margarine)
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Just made these again and this time I used margarine instead of butter and they were even better. They kept their shape and were fluffy, yet still substantial. Here is a pic of the margarine ones, you can see the difference. Much prettier too, don't you agree?

My Favorite Soft Sugar Cookies

(thanks to RaeJean Eisenhower, a family friend from St. Louis)


1 C butter
2 C sugar
2 eggs
2 tsp vanilla
1 C sour cream
6 C flour
1 tsp salt
1 tsp baking soda

Cream butter and sugar; add eggs, vanilla and sour cream. Add in dry ingredients about one cup at a time and beat well. Refrigerate for about an hour and then roll out 1/3 inch thick on lightly floured surface. Cut with cookie cutters and place on ungreased cookie sheet. Bake at 350 for 10 min. Cool and decorate as desired.

Butter Frosting
6 Tb butter
1 lb powdered sugar (4 ¾ C)
¼ C milk
1 ½ tsp vanilla
Food coloring

Cream butter, gradually add about half the sugar, blending well. Beat in 2 Tb milk and vanilla. Blend in remaining sugar, add milk to desired consistency.

Rugelach

"A yummy not-too-sweet pastry rolled with cinnamon sugar, nuts and chocolate"
Makes 48 cookies
(allrecipes.com)

2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla
1 cup unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped pecans
1/2 cup mini chocolate chips

DIRECTIONS
1. Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, sugar, vanilla, butter or margarine, cream cheese and sour cream until crumbly.
2. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days. 3. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.
4. Combine sugar, cinnamon, chopped pecans, and chocolate chips.
5. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
6. Preheat oven to 350 degrees F (180 degrees C).
7. After rugelach are chilled, bake them in the center rack of your oven 20 minutes until lightly golden. Cool on wire racks. Store in airtight containers. They freeze very well.
8. Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add chopped nuts and chopped raisins. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

Chocolate Strawberry Shortcake Cupcakes

This recipe makes 18 cupcakes

Vanilla Cupcakes (Amy Sedaris)
1 ½ sticks of unsalted butter
1 ¾ cups of sugar
Beat well, then add:
2 large eggs
2 teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
Beat well, fill cups about ¾ full, and bake at 350 degrees for 18-20 minutes.

Ganache (chockylit)
2 cups semi-sweet chocolate chips (12 ounces)
1 ½ cup heavy cream
1 teaspoon vanilla
¼ teaspoon salt
1 cup strawberries, diced
1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Divide the ganache in two approximate equal portions. In the first portion, mix in the chopped strawberries. Transfer to the refrigerator to chill.
6. Leave the second portion on the counter to cool down. You want the filling to thicken up before the glaze.

Assembly
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the strawberry-chocolate ganache
3. Replace each top
4. Glaze top with plain chocolate ganache
5. Pipe sweetened whipped cream on top and decorate with a fresh strawberry

I put the leftover cupcakes in the refrigerater, then laughed. They looked like a little bit of heaven in the middle of that ugly mess of condiments.

Cookies and Cream Cupcakes

Cookies and Cream Cupcake (makes about 2 dozen):
1/2 cup unsalted butter, room temp
1 cup milk
2 teaspoons vanilla extract
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 large egg whites (room temp)
1 cup Oreos (about 10) lightly crushed

1. Preheat oven to 35o degrees. Insert liners into standard sized cupcake pan
2. Ina large bowl cream together butter and vanilla till fluffy, then slowly add milk (it may look a bit lumpy after you add the milk, it's okay.) Beat 3 min.
3. In a seperate bowl sift together the flour, baking powder, and salt.
4. Ad the dry ingredients to the butter mixture. Mix until integrated. Stir in the sugar. Beat on low speed 30 seconds. Beat 2 more minutes on medium Add the egg whites and beat for 2 minutes on medium. Stir in the crushed cookies.
5. Fill cupcake liners 3/4 full and bake 18-20 minutes till tothpick inserted in center comes out clean.

Marshmallow Frosting:
2 tablespoons milk
6 tablespoons sugar
1 pkg mini marshmallows
2 tablespoons boiling water
1/2 teaspoon vanilla

1. In a saucepan over low heat, warm the milk and sugar for 6 minutes
2. In a double boiler heat the marshmallows. When they are very soft add the boiling water. Stir until smooth.
3. Remove from heat. Add the vanilla. With an electric mixer on medium speed beat in the hot sugar. Keep beating until cool.

Note: I have tried a few different recipes for marshmallow frsoting and that are all difficult to use, this one is no exeption. I prefer to leave the frosting to cool to room temperature before using it (otherwise it is too runny to work with). Then just spread it on, don't try to pipe it.

I topped these cupcakes with a whole Oreo cookie. They were pretty messy. I liked them even better after they sat overnight and the Oreo on top softened up.
Here's another idea put an Oreo in the cupcake liner before filling, then put cupcake batter on top and cook as directed. Sorry, no picture. I loaned out my camera. I guess that just means I'll have to make these again!

Lamingtons

(Joyofbaking.com)

You know how I love individual sized stuff, here is a fun variation on an individual cake.
Lamingtons are one of Australia's national cakes and consist of a small square of white cake (sponge, butter, or pound) that is dipped in a sweet chocolate icing and then rolled in desiccated coconut. I chose to vary a bit from the original and left some coated in pure chocolate and some rolled in toffee bits. The turned out really tasty, I loved the way some of the chocolate frosting soaked into the outside layer of the cake. But I should warn you, these are a time consuming.

Cake Recipe:
2 cups (280 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
Chocolate Frosting:
4 cups (1 lb.) (454 grams) confectioners' (powdered or icing) sugar, sifted
1/3 cup (30 grams) cocoa powder (I like to use Dutch-processed)
3 tablespoons (42 grams) unsalted butter
1/2 cup (120 ml) milk
Coating:
Here’s where you can be creative
I used: coconut, toffee bits
Other ideas: chopped nuts (hazelnuts would be good)

Cake: Preheat oven to 350 degrees F and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch square cake pan. Set aside.
In a large bowl sift or whisk together the flour, baking powder, and salt. Set aside.
In bowl of electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in a preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in its pan on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Re-invert. Freeze the cake for several hours (or overnight- The reason for doing this is that it is much easier (less crumbs) to coat a cold cake with frosting.) Cut it into 16 two-inch squares
Chocolate Frosting: Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.
To assemble Lamingtons: Make a production line; put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Have ready the coconut on a large plate and the chocolate frosting. Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time.) With a small offset spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares. Once the Lamingtons have set, store in an airtight container for several days.
Note: When you ladle the frosting over the cake, some of the frosting will drip onto the baking pan. Pour this frosting back in your bowl and reuse (strain if necessary). If the icing becomes too thick to pour, simply place the frosting back over the saucepan of simmering water and reheat until it is of pouring consistency. (You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.)
Makes 16 2-inch (5 cm) squares

White Chocolate Cheesecake Fruit Tart

I love this recipe- it's super easy and looks impressive- and most important it's very yummy!

Graham Cracker Crumb Tart:
½ cup unsalted butter, melted
1 ¾ cups graham cracker crumbs
3 tablespoons granulated white sugar
Cream Filling:
12 ounces cream cheese, room temperature
8 ounces white chocolate, chopped and melted
¼ cup sour cream or creme fraiche
Garnish:
Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of peaches, plums, bananas, or kiwi
Graham Cracker Crumb Tart: Mix together the graham cracker crumbs, melted butter and sugar. Press onto the bottom and up the sides of a one 10-inch tart pan.
Cream Filling: Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water. Watch carefully as white chocolate scorches very easily. Remove from heat and set aside. In a large bowl, beat the cream cheese until fluffy and smooth (about 2 - 3 minutes). Add the melted white chocolate and then the sour cream, beating until you have a creamy smooth mixture. Smooth the cream into the tart shell. Cover and refrigerate until firm.
To serve: Top with fresh berries or cut up fruit.
Note: this could also be done in 8 individual size (4 inch) tarts, that way you can personlize the topping according to your guests tastes.

Dutch Apple Popover

Tonight we had breakfast for dinner and this one got good reviews from the whole family.
(Thanks again to Stephanie Jaworski of Joyofbaking.com)

Apples:
2 large Granny Smith Apples, peeled, cored, and cut into 1/4 inch slices
2 tablespoons unsalted butter
3 tablespoons granulated white sugar
1/4 teaspoon ground cinnamon
Batter:
3 large eggs
1/2 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons granulated white sugar
Garnish:
Confectioners sugar
Softly whipped cream

1. Preheat the oven to 425 degrees F and place the rack in the center of the oven.
2. For Apples: In a large 9- or 10- inch heavy nonstick ovenproof skillet melt the butter. Add the sliced apples, sugar, and cinnamon and sautéed the apples until tender.
3. For the Popover Batter: In your food processor or blender place all the batter ingredients. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, pour over the apples.
4. Bake for about 20 minutes or until the popover is puffed and golden brown Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of powdered sugar and softly whipped cream.

Oatmeal Peanut Butter Filled Cookies

(allrecipes.com)
nothing fancy, just some good old comfort food
makes 12 servings

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup oats (quick or old-fashioned)
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
3 tablespoons heavy whipping cream

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F for 8-1010 minutes, or until cookies are a light brown, do not overcook.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread a thick layer of filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Boston Cream Pie

I made this over the weekend for my brother-in-law's birthday. It was super yummy!

Pastry Cream
1/4 cup granulated white sugar
3 large egg yolks
1/8 cup all-purpose flour
Scant 3 tablespoons cornstarch
1 1/4 cups milk
1 teaspoon vanilla extract

1. In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.)
2. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
3. Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.)
4. Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
5. Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
6. Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Sponge Cake
5 large eggs
3/4 cup granulated white sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup plain cake flour (not self-rising)
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons unsalted butter
1/8 teaspoon cream of tartar
1. Preheat oven to 350 degrees F and place rack in center of oven. Butter and line the bottoms of two - 8 inch round cake pans with parchment paper.
2. While the eggs are still cold separate three of the eggs, placing the yolks in the bowl of your electric mixer and the whites in another bowl. To the yolks (in your mixer bowl) add the two remaining eggs.
3. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
4. Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
5. Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.
6. In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon).
7. Beat in the vanilla extract.
8. Remove batter from mixer bowl to another large clean bowl. Sorry, but you’ll need to wash your mixer bowl now.
9. In the clean mixer bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining 6 tablespoons of sugar, beating until soft, moist peaks form.
10. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated.
11. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.
12. Make a well on one side of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.
13. Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.
When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze.

Chocolate Glaze
6 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1 teaspoon unsalted butter

1. Place the chopped chocolate in a small heatproof bowl.
2. Bring the cream and butter just to a boil in a saucepan over medium heat.
3. Immediately pour the boiling cream over the chocolate and allow to stand for 3-5 minutes.
4. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers

Next, I need to make Boston Cream Cupcakes, oooohh, my mouth is watering.

I forgot to take a picture, so here's the one from the website where I got the recipe (joyofbaking.com)