Sunday, December 27, 2009

Black Forest Cupcakes

It's not really Christmas until I've made cupcakes to give away. At least that's what I said after I delivered these to my friends C&T. Yes, I know Christmas has already passed. But I just had to show off these cute little things. I mean, seriously, it doesn't get any better than a rich, moist chocolate cupcake encasing a sweet cherry filling, topped off with lightly sweetened whipped cream and chocolate shavings. *drool* 

This is one of my go-to chocolate cupcake recipes. It's perfectly chocolate and so terribly moist! I have to thank good ol' Martha for this one...does she know her stuff or what? I guess all that jail time really made her think out of the box...heh-heh. Ahem. Anyway, you MUST try these because they're fantabulous!

Black Forest Cupcakes



  • 2 1/4 cups plus 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 3/4 cup frozen cherries
  • 3-4 tablespoons sugar
  • 2-3 tablespoons corn starch


  • whipping cream
  • powdered sugar, to taste


  1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
  2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
  3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
  4. Fill each muffin cup three-quarters full with cake batter. Bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely. 
  5. For the filling, combine cherries, sugar and cornstarch in a small saucepan. Heat on medium heat until mixture starts to bubble. Stir until mixture reaches desired thickness.Remove from heat and allow to cool.
  6. To fill the cupcakes, cut out a small cone-shaped piece from the center of the cupcake. Fill the hole with about 1-2 tablespoons of the cherry filling. (Don't worry about covering up the hole. That's the frosting's job.)
  7. To make the frosting, whip cream and sugar (to taste) in a stand mixer until stiff peaks form. 
  8. Transfer frosting to a large pastry bag fitted with a large plain round or French tip.(I think mine is Wilton #1...a big fat star tip.) Pipe frosting in a spiral motion on each cupcake. (Make sure to put a fair amount of pressure to get it nice and thick on the cupcake.) Shave chocolate on top to make it look purrrty. :)

Sunday, December 6, 2009

"C" is for cookie, that's good enough for me!

Don't you just love sesame street? Every time I ravenously eat a cookie (which is probably 100% of the time), I can't help thinking of good ol' Cookie Monster. I just love that guy. I wish everyone could have the same simple pleasures as Mr. Monster and I, namely eating a cookie and being abundantly joyful afterward.

"Nom nom nom!"

So, for your eating pleasure, I give you my very own cookie creation. This recipe involves just about everything in that cabinet of yours, so use it when you want to get rid of several things at once.

Peanut Butter Banana Chocolate Chip Oatmeal Cookies


1 1/2 C Flour
1 3/4 C rolled old-fashioned oats
1/2 tsp baking soda
1 tsp cinnamon
1 tsp salt

1/2 (1 stick) butter
1/4 C peanut butter
1 C sugar
1 egg
1/2 tsp vanilla
1 C mashed ripe banana
1 C chocolate chips*

*you could also do 1/2 cup of chocolate chips and 1/2 cup craisins if you want to mix it up a bit!

1. Preheat the oven to 350F. Line baking sheets with parchment paper.
2. Sift flour, oats, baking soda, cinnamon and salt together. In a mixer, cream together the butter, peanut butter and sugar until light and fluffy. Add the egg and vanilla and mix until combined. 
3. Add half the flour mixture, mix, add the banana, and mix some more. Add the rest of the flour mixture and mix, mix, mix. But not too much! Just until incorporated. Then add the chocolate chips.
4. Drop tablespoon-sized balls onto baking sheets. Bake in oven for 12-14 minutes, or until lightly browned. 
5. Sing the Cookie Monster song and enjoy!


Sunday, November 29, 2009

There's The Rub

In a sad attempt to offset the sudden expansion of my thighs, I've decided to make some muffins. Ah, yes, it is quite possible to make your thighs feel less self conscious by feeding them muffins. The constant rubbing together and jiggling is their way of asking, no, begging for something other than leftover pie. And seeing as how these muffins contain no butter, no pecans, no pumpkin or cream cheese, I think I'm on my way to receiving a happy little "Thank you" from my two friends. 

Healthy Blueberry and Banana Muffins

Adapted from Bon App├ętit

1 1/2 cups AP flour
1/2 cup sugar
1/4 cup oat bran
2 tsp salt
1 cup mashed ripe bananas (about 3)
1/2 cup soy milk (I used buttermilk)
1 egg
2 tbsp oil
2 tsp lemon juice
1 1/2 cups frozen blueberries, unthawed

Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.

Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.

I love these warm and spread with almond butter. Oh, yeah!!

Wednesday, November 25, 2009

Inaguration for Little Ol' Me

After years of passively looking at all of the wonderful foodie blogs out there, I've finally decided to start my own. With just the right encouragement, I've finally come to realize my true dream. Yes, having a food blog has been my life-long dream. The hell with the accounting degree I'll be getting soon. I'm here to eat damnit! And eat I'll do! Now let's start on these chocolate chip cookies I baked just for the occasion. :)

 * How blasphemous!! A food blog with no recipe!? Sorry for not posting this earlier.These cookies are literally THE softest cookies ever because they're made with all brown sugar. If I had to compare, I'd say they're a homemade version of those Chewy Chips Ahoy. Mmmmm....

THE Softest Chocolate Chip Cookies

1/2 C butter, softened
1 1/2 C brown sugar
2 eggs
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 C flour
1 C (or more) chocolate chips

Preheat oven to 350 degrees.
Combine dry ingredients in a bowl.
With mixer on medium, cream together butter and sugar until light and fluffy. Add eggs one at a time and mix well. Put mixer on low and add the dry ingredients, just until incorporated. Stop the mixer and add chocolate chips by hand.
On a lined baking sheet, scoop out tablespoon-sized balls of dough. Bake for about 10-12 mins, or until lighty colored. (Though not browned! Always take them out before that happens, even if they don't look "done".)
Cool on wire rack and enjoy!!!