Coffee and Cream Cupcakes

I love me some coffee with cream but rarely drink it in the summer because well it it hot and so am I.  Here is the next best thing to a steaming cup o'joe.  The cupcakes are coffee flavored and the icing is a nice sweet cream flavor, definitely knock your socks off worthy.

To start preheat your oven to 350.  Cream 1 1/2 sticks UNsalted butter with 1 1/4 cups sugar.  Add 2eggs plus the whites of 1 egg slowly and mix well.  Mix in 2 teaspoons vanilla and 3/4 teaspoon salt.  Slowly add 3/4 cup of cool coffee.  Add 2 tablespoons of cocoa.  Mix very well.  Now add 1 3/4 cups flour slowly.  Lastly add 2 tsp baking powder.  This will make 24 cupcakes.  Bake for 10-15 minutes or until done.  Do NOT over bake because if these start to burn in the slightest they will taste rancid. 

To make the Sweet Cream Icing start by creaming 3/4 cup UNsalted butter with 1/2 cup Crisco.  Add 2 teaspoons of vanilla.  Mix in 1 lb (about 4 cups) powdered sugar.  This will get THICK.  Add 1 tablespoon of cream at a time.  I used about 3 tablespoons. 

To finish cupcakes I dropped a dollop of icing on the cupcake.  No spreading, no piping, no fuss.  I wanted part of the cupcake to be seen around the edges.  Let me say that these are too good.  I mean could sit down and eat the how batch good.  These are the ones you make and eat a couple then give away for fear of eating the rest.  So this summer when it is hotter than Hades our there have a "cup"cake of Coffee & Cream. 

Coffee Cupcakes

3/4c UNsalted butter (room temp)

1 1/4c sugar

2 eggs plus whites of 1 egg

2tsp. vanilla

3/4c coffee (cooled)

2tb cocoa

3/4tsp salt

2tsp baking powder

1 3/4c flour.

Cream butter and sugar.  Slowly add eggs and mix well.  Add vanilla and cooled coffee.  Mix in cocoa and baking powder.  Slowly add flour until well mixed.  Spoon into lined cupcake pans and bake at 350 for 10-15 minutes.  Let Cool.

Sweet Cream Icing

3/4c UNsalted butter (room temp)

1/2c Crisco

1lb. Powdered Sugar

2 tsp vanilla

3 tbl cream

Cream butter and Crisco.  Mix in vanilla.  Slowly add powdered sugar until all incorporated.  This will be thick.  Add cream 1 tbl at a time.  Dollop on top of coffee cupcakes.

Chocolate Pie

My husband will eat just about anything I make but if I really want to make him happy I make pie. He loves him some g-o-o-o-o-o p-a-a-a-a-a (good pie). Chocolate Pie is his absolute favorite and if I made it often he would probably turn into one...no, I am serious...he really would!

To start pre-bake your pie crust. You can use the easy stuff that comes already done at the store or you can make your own. Usually I make my own, today I cheated and used the ready made stuff. Remember to prick your crust well or you will have a nuclear mushroom crust in your oven (don't ask how I know this). Once the crust is golden brown and cooling you can start the filling. Basically it is a chocolate pudding filling. Whisk together 3 cups of sugar, 6 tablespoons cocoa, 3 tablespoons flour, 3 tablespoons cornstarch, 1 teaspoon salt and 4 cups milk. Once this is mixed put bowl on top of a pot of boiling water (homemade double boiler). Stir mixture until it gets really hot. While this is heating separate the yolks from 4 eggs and beat lightly. Slowly whisk 1 cup of near boiling mixture to the eggs. You are tempering these so add the HOT mixture slowly or you will have scrambled eggs. Once you have added the 1 cup of hot mixture to your eggs you can then add that back into the hot mixture. This is the hard part, ready...mix this mixture every couple of minutes until thick. See hard...I know. Think yogurt thickness. That is what you are aiming for. Once it has reached the desired thickness remove from double boiler and stir in 1 tablespoon vanilla and 2 tablespoons butter. This set is important, probably the most important step...strain your hot chocolate mixture before you pour it into your pie crust. Trust me, you don't want to skip this and realize a little of the eggs scrambled...can we say EWWW! Pour the strained chocolate mixture into your pie crusts and let set a couple hours. Once cool refrigerate. My husband grabs a slice every time he passes the fridge. You could put meringue on top but he like it simple and chocolate. This recipe makes 2 pies and if you value your waist line you will gift one to a neighbor, friend, anyone just so long as it isn't in your house to eat!

Chocolate Pie

Prebake your pie crust and let cool.

3c sugar

6tbsp cocoa

3tbsp flour

3tbsp cornstarch

1tsp salt

4 egg yolks (lightly beaten)

4c milk

2tbsp butter

1tbsp vanilla.

Whisk dry ingredients with 4c milk. Place on a double boiler and heat till just shy of boiling. Add 1c hot mixture to eggs slowly to temper. Once tempered add back to chocolate mixture and cook till thick. Once thick add butter and vanilla. Strain any bits and pour into pie crusts. Let set and store in fridge. Eat piece, groan about how good it is, grab another piece, gobble down, sneak a third piece and hide while eating it, tell yourself it is good for you while eating piece four and five. Hide pieces six and seven from the family and cry while eating piece eight because it is gone, then remember you hide pieces six and seven and inwardly chuckle at your brilliance. Once you have eaten the entire pie, seek a nap, counseling or weight watchers...which ever you think you may need.

Coconut Cupcakes with Dark Chocolate Almond Icing

So my birthday is tomorrow and I really wanted to do something different for a birthday cake.  I love making cupcakes, they are super easy and look cute!  I decided to recreate one of my favorite candy bars, an almond joy.  I went with a coconut cupcake and dark chocolate almond icing, why...meh because it sounded good.  *grin*

The cupcakes are from Martha Stewart's Cupcake book.  This was a nice and fluffy cupcake that baked up nicely and was airy, not dense.  Perfect for summer.  I bet this would be smashing with a pineapple icing also.  Kinda Pina Cola type pairing. 

You can find the recipe on her blog here but here is a quick run down on how to do it. 

Cream 3/4 cup butter and 1 1/3 cup sugar.  Add in 2 eggs and 2 egg whites one at a time.  Add 1/2 teaspoon salt and 1 1/2 teaspoon vanilla.  Add 2 teaspoons baking powder.  Shred 1/2 cup packed sweetened coconut in food processor.  Mine was already shredded but I did it till it was smaller pieces.  Add to mixture.  Add 3/4 cup flour and 1/2 of the coconut milk (3/4c unsweetened coconut milk total).  Add remaining 1 cup flour and remaining coconut milk.  Spoon into cupcake tins and bake at 350 for about 20 minutes.  I got 24 cupcakes from this recipe. 

The icing I made up as I went.  I creamed 1/4 cup Crisco and 1/4 cup butter.  I added 1 cup of cocoa, 2 teaspoons vanilla and 1 teaspoon almond extract.  Then slowly added 1/3 cup of milk and 2 1/2-3 cups powdered sugar.  Because I wanted to make it extra almond/chocolaty I added 1/4 c of Dark Chocolate Almond Butter (found with the peanut butters)

It was yummy with and without so if you don't want to splurge on this you won't be missing out too much. 

To finish the cupcakes I sprinkled toasted coconut on top.  Let me say that it is like the grown up version of an almond joy.  Lite cupcake, rich icing, nut coconut.  All around yummy goodness!

Let's hope these bad boys make it till my birthday tomorrow!

Coconut Cupcakes from Martha Stewart

1 3/4c flour

2 tsp baking powder

1/2 tsp salt

1/2 c shredded sweetened coconut (shredded more in food processor)

1 1/4c unsalted butter

1 1/3c sugar

2 eggs plus 2 egg whites

3/4c UNsweetened coconut milk

1 1/2 tsp vanilla

Cream butter and sugar.  Add eggs one at a time.  Add vanilla and salt.  Add baking powder and coconut.  Alternate adding flour and coconut milk.  Spoon into tins and bake at 350 for 20 min. 

Dark Chocolate Almond Icing

1/4c Crisco (shortening)

1/4c unsalted butter

2 tsp vanilla

1 tsp almond extract

1/3c milk

2 1/2-3c powdered sugar

1/4c dark chocolate almond butter (optional)

Cream shortening and butter.  Add extracts and milk.  Add almond butter.  Add powdered sugar. 

Top cupcakes with toasted coconut.  (To toast put a thin layer on a cookie sheet and place in 450 over.  Stir every 2 minutes till toasted)

Double Chocolate Butterscotch Chip Cookies

These are deadly, they should be illegal because they are so good!  These are not your grandmother's cookies.  They are rich, decadent and you will not want to share them.  Hide them...hide them well!

To start cream 1 stick of butter and 1 cup of sugar.  Add 1 1/2 teaspoons vanilla and 1 teaspoon salt to the mix.  Beat in 2 eggs (one at a time).  Then add 6 tablespoons cocoa...yes six, yes I know it is a lot, just do it.  Then add 1 teaspoon baking soda and finally 1 1/2 cups flour.  Then fold in 1 cup butterscotch chips and 1/2 c mini chocolate chips.  Drop by spoonfuls onto a cookie sheet at back at 325 for about 13 minutes.  Move them to a cooling rack and let them cool.  Now when no one is looking sneak a cookie.  Take a bite and die, then get back up and sneak another one.  By the time the cookies are cool there will be no more left so you need to go back to the beginning and start over again. 

Seriously these are so good.  They are a soft, chewy cookie that bursts with chocolate and butterscotch flavors.  Definitely not a boring cookie!

Double Chocolate Butterscotch Chip Cookies

1 stick unsalted butter (soft)

1c sugar

1 1/2tsp vanilla

1tsp salt

2 eggs

6tbsp cocoa

1tsp baking soda

1 1/2c flour

1c butterscotch chips

1/2c mini chocolate chips

Cream sugar and butter.  Add vanilla and salt.  Mix in 1 egg at a time.  Add cocoa and mix well.  Add flour.  Fold in chips and drop by spoonfuls onto a cookie sheet.  Bake at 325 for 13 minutes.  Move to a cooling rack and eat entire batch. 

Honey Pecan Banana Bread

When my husband and I first married I could make one thing...banana bread.  No joke, my tuna was horrible, hot dogs were deadly and remind me to tell you about the time I accidentally par-cooked a frozen steak with the pilot light.  It is safe to say that cooking was not the reason Hubby married me.  Banana bread though I could rock!  I have played around with different types since I started making it and this is by far my favorite one.  I love the addition of honey and the delicate crunch of pecans.  This is amazing sliced up or heavenly as french toast.  *groan*  No matter how you eat it you will love it.

Start with a stick of room temperature butter (unsalted) and mix it with 2/3 cup of sugar.  Add 1 teaspoon vanilla, 1 teaspoon salt, 2 teaspoons cinnamon, and 1 teaspoon ginger.  Once this is mixed well add 1 egg and 2-3 tablespoons honey.  I add more because I love honey, if you don't care for it you could omit it but try it once with honey because it adds a wonderful subtle flavor.  Next add 2 medium bananas that are mashed up (I use a potato masher).  *Note, if you bananas are not ripe enough mash them and leave them on the counter for 20 minutes, they will turn mushier.  To all this add 1 teaspoon baking soda and 2 cups of flour.  Fold in 1 cup of roughly chopped pecans.  Bake in a 350 degree oven for 45-60 minutes  Just start checking after 45, mine usually takes about 54 minutes to cook but if it is more humid it may take a tad longer. 

Try to let this cool before slicing and if you are able to wait please email me and tell me how you did it because I am never able to wait.  As soon as my fingers can handle the heat I cut me off a hunk and slather it with honey butter.  The butter and honey melt and make this a true finger lickin' treat!

Honey Pecan Banana Bread

1/4c (1 stick) room temp. butter (unsalted)

2/3c sugar

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1 tsp vanilla

1 egg

2tbsp honey

2 medium bananas (mashed)

1 tsp. baking soda

2c flour

1c chopped pecans.

Cream butter and sugar.  Add cinnamon, ginger, salt and vanilla.  Add egg and honey.  Mix well.  Mash and mix in bananas.  Add baking soda and flour.  Fold in pecans.  Bake in 1 large or 3 small loaf pans in a 350 oven for 45-60 minutes.  Cool and enjoy!

Honey Butter

1/2 stick room temp butter (salted)

2 tbsp honey

Mix and slather on Honey Pecan Banana Bread.

Chocolate Almond Oatmeal Cookies

My grandmother makes these for everything...I mean everything.  My brothers request these for their Christmas gift from her.  Now because I can't leave good enough alone I had to tweak the recipe some.  I love the additions I have made. 

Start with 3 cups of old fashioned oatmeal.  You can use the quick oats but to me they are a little more mushy, the old fashioned seem to hold shape better.  6 tablespoons of cocoa, yes I know it is a lot but trust me this is what makes it Good with a capital G.  1 cup coconut, you can use unsweetened or sweetened, whatever floats your boat.  1 teaspoon vanilla, 1 teaspoon almond extract, 1 cup slivered almonds, and 1/2 teaspoon salt.  Mix all of this is a large bowl and set aside.  In a saucepan mix 2 cups sugar, 1/2 c shortening and 1/2 cup milk.  Mix and bring this to a rolling boil.  Then CAREFULLY pour the boiling mixture over the dry ingredients and stir.  Drop the mixture by spoonfuls onto wax paper.  Let these sit 2-3 hours, then place in an airtight container.  I can not tell you how long these will keep because they never make it more than a few days in our house.  But this recipe makes a ton of them, I make sure to give at least half of them away.  If not then my husband would eat all of them...and I mean all. 

If you want a more chocolaty cookie you can add 1/2 cup of chocolate chips to the dry mixture.  If you are not a fan of almonds you can either substitute them or remove them all together.  No matter how you mix it up, this is a good, easy cookie.

Chocolate Almond Oatmeal Cookies

3c old fashioned oatmeal

6tb cocoa

1c coconut

1 tsp vanilla

1 tsp almond extract

1/2 tsp salt

1c slivered almonds

Mix and set aside.

2c sugar

1/2c shortening

1/2c milk

Bring to a boil and pour over dry ingredients.  Drop by spoonful onto wax paper and let harden for a few hours.  Eat, sigh, enjoy, repeat.

Rolled Buttercream Icing

*Edited to add a picture of a finished sugar cookie with rolled icing.  This is one of the plain ones I had left because all the cute ones got eaten.  As you can see the rolled buttercream icing (pink or green) is similar in shape as the cookie and about half the thickness.  How thick you roll it is competely up to you and how much icing you want on the finished cookie.

This is melt in your mouth goodness, forget the M&M's this is what I'm talking about!  I use this icing for my Rolled Sugar Cookies and let me tell you that these are always...I mean always a hit.  I have had people ask if you can use this like fondant on cakes and so far I have not been able to make it work because it is not as stiff as fondant and tears easily when trying to do larger projects but it is perfect for cookies!

So as I stated in my sugar cookie recipe that you want to apply this as soon as the cookies come out of the oven.  This way the icing adheres to the cookie and becomes part of it when it cools.  Just like fondant you can decorate this with royal icing or sprinkles (apply these a couple minutes after you have put the icing on the cookie).  So let's make some icing!

In your mixer you cream 1 cup of Crisco (shortening) and 1 cup of light corn syrup.  Then add 1 teaspoon vanilla and 1/2 teaspoon almond extract.  *Note about almond, it is very strong and a little goes a long way.  If you don't like almond you can replace it with nothing or you could experiment with other extracts.  Lemon is a great one to use for summer.  Once this is mixed slowly add 2lbs of powdered sugar.  Once you add it all your mixing will be begging you to stop.  This is when I turn it all out onto my counter and knead it the rest. Once it is all mixed you can break off sections to color with gel food coloring.  Remember start with a little, you can always add more but you can't always take it away.  That is it, simple, easy and yummy.  Now, just like the sugar cookies you roll this out between two pieces of parchment paper.  Once rolled cut out your shapes using the same cookie cuter that you used for the cookies.  Place parchment on a cookie sheet and chill for 5 minutes.  *It is easier to pick up the cut out icing when it is chilled.  Place cut out icing on fresh from the oven cookie.  Wait a couple minutes and add sprinkles or let cool and decorate with royal icing or leave as is.  How ever you serve em up they will go fast. 

Rolled Buttercream Icing

1c Crisco

1c Light Corn Syrup

1tsp vanilla

1/2 tsp almond extract

2lb powdered sugar

Cream crisco and corn syrup.  Add vanilla and almond.  Slowly add powdered sugar.  Once almost mix, turn out onto counter and knead rest by hand.  Color icing with gel food coloring.  Roll between parchment paper and chill 5 minutes.  Apply icing to fresh from the over cookies.  Enjoy!