Chocolate, Chocolate, Chocolate!!!

We are throwing a valediction (fancy for going away) party for a co-worker and my theme is 'chocolate, chocolate, chocolate'!

I found the Hershey's chocolate cake recipe for beginner's and on Pinerest a recipe for white chocolate chip cinnamon crunch cookies. Doesn't that just sound amazing???

Because my husband is my main taste tester I take his opinion quite serious. When he mentioned dipping the white chocolate chip cinnamon crunch cookies in white chocolate dip, I listened. Turned out even yummier.

I will tell you the chocolate frosting recipe requires more powdered sugar and maybe next time no milk as it was quite runny and didn't afford me the opportunity for decorating the cupcakes. Although don't they resemble the Hostess cupcakes? Maybe I should have taken the white chocolate and made the famous design on top. I did consider placing the leftover white chocolate chips on top??? I also kept the house at 68 degrees.

White Chocolate Cinnamon Toast Crunchers

2 sticks softened butter
1 Cup packed brown sugar
3/4 Cup granulated sugar
2 large eggs
1 Tablespoon real vanilla extract
2 1/2 Cups all purpose flour
1 Cup Cinnamon Toast Crunch Cereal, slightly crushed up
1 teaspoon baking powder
1/2 teaspoon salt
1 bag white chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter and sugars until light and fluffy. Slowly beat in the eggs and vanilla until well combined. In a large bowl combine the flour, Cinnamon Toast Crunch Cereal, baking powder and salt. Slowly add to wet ingredients along with the white chips until just combined. With a medium cookie scoop, scoop dough and place onto a silpat or parchment lined baking sheet 1 1/2 inches apart. Bake for 9-12 minutes or until edges just start to turn golden brown.
2. Let cool for 5 minutes on baking sheet then transfer to a cooling rack to finish cooling.

"PERFECTLY CHOCOLATE" CHOCOLATE Cupcakes

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Directions

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Happy Birthday Co-Workers!!!

It seems as though everyone in my office has a birthday in April or June. As self-appointed office birthday coordinator I needed to think quick and come up with some goodies.

I used the wedding cake recipe pinned on my Pinterest account along with the buttercream frosting. This time I used salted butter instead of unsalted and it was a tad runnier so I put another cup of powdered sugar.

I placed some drops of blue food coloring and swished the bag around then added the frosting to get the tie dye look. I added sprinkles & no worries!!!

As for the cake pops I pinned some tips on making them not too long ago and found that using the recipes included with the cake pop machine was better than store cake mix. These are red velvet and vanilla pops. I will tell you they do come out rounder than box mix and taste lighter and fluffier. I still think the best pops ever are made using strawberry Duncan Hines mix with white chocolate melts.

My test taster (aka husband) has approved both cupcakes & pops!

Happy Birthday! Thank goodness the birthday madness should calm down for a bit.

Caramel Apple Pie Apple Bites

My favorite caramel apple is from The Rocky Mountain Chocolate Factory in Boulder, Co. So when I ran across the recipe on Pinterest I was eager to try it out.

Then recently there was a pin on caramel apple bites and the ease of eating these. Now I just had to go buy a melon baller...thankfully Wal-Mart carried them for $2.

I got some granny smith apples which are the best in making caramel apples. Using my newly purchased melon baller I made the caramel apple pie apple bites. Make sure apple to place apple bites in water while you make them up this helps them not turn brown as fast. They were so easy to make and their husband approved too!

Tip: If using caramel dip you may have to freeze apple bites after dipping so they harden or you end up with gooey apple bites which are still delicious but not exactly what the recipe is calling for.

Happy Easter 2012

Every year I struggle to find the right time to sneak around the house and leave the goodies for my boys. This year was no different. Thankfully last night they stayed up later and are still asleep this morning.

I originally wanted to make edible Easter baskets made of chocolate, filled with coconut shavings dyed green for grass and filled with jelly beans and peeps. However having recently moved, I can't locate all of my baking/crafting tools and so this is what I came up with.

The tins were purchased at the Party Store for $2 and the candy were on sale for $0.07 per piece. A steal in my eyes. Remember the penny candy stores back in the day? I guess this is the next best thing.

Although not what I originally planned I'm still very happy with the outcome. Wouldn't you agree these are sweet treats?!?