Devil's Food Cake with Chocolate Mousse Buttercreammm...

So are you ready for the best devils food chocolate cake recipe ever?? The most delicious, moist cake piled high with the most unbelievable chocolate mouse buttercream??? You are! Are you sure???...K here it is!!!

My bday was a week ago, and on Sunday I made myself a chocolate cake to celebrate my birthday with my fam (yes, I like to make my own birthday cakes :) ). I've had the wonderful book "Sticky, Chewy, Messy, Gooey" for a while, and I love it! Not only is it so much fun to flip through and look at the delicious pictures, but the recipes I have tried so far taste just as good as they look in the book. I highly recommend this book, it's a winner :)

A reason why this cake is so good is because of the chocolate mousse buttercream. It's so creamy and chocolaty and not overly sweet. But if you decide to make this, do me a favor. When it comes to adding the butter to the mouse, just close your eyes and put it in! Yes, all 1 1/2 pounds of it!!! I mean, it is a cake, no need to try skimping on calories. It will seem like an incredible amount of butter, but trust me, it's worth putting it all in, this buttercream is o- so good:)

I found the recipe online, and you can find it here!

Listen up people!! I've got a seriously good cookie recipe for ya!

Ok-so I may have already posted this recipe before...but I made them again and this time they are extra good! I mean Extra EXTRA good! They are Kathleen Kings Double Chocolate Almond Cookies (again i left out the almonds-not a huge fan of nuts in my cookies-sometimes they are ok). Wanna know why they were EXTRA good this time?? K I'll tell ya!

For the cocoa powder I used my new dutch process cocoa, Extra Brutte Cocoa Powder. This stuff is awesome. Such a deep, chocolately flavor. It took these cookies to another level. Can't wait to make them again!

they made lovely little gifts too:)

I've also decided I'm going to move away from cupcakes for a while and start making cookies. It was so nice yesterday when I made them to not have to worry about making an icing for them, not have to worry about decorating them...and quit frankly I would rather have one of these cookies than a cupcake. Gasp! I know! Crazy right?

Well tomorrow we are going on our first family vacation with out little one! Guess where we're going...I'll give you a hint...

our first stop will be to visit Lou Malnati's Pizzeria...
then the next day we are going to take a little drive to what I considered my home-where I grew up to get a delicious butter burger from Solly's Grille. This place is the birth place of the butter burger and I haven't had one in almost ten years so it's about time I go back and get me another!

If you haven't guessed, figured it out, or if you haven't gone to my lovely links :) ...You'll just have to wait till I post some pics tomorrow:)

I've posted the recipe for Kathleen cookies on my blog before, so you can look for it under "cookies" or you can go here for the recipe:)

Unbelievable, Amazing, Whopper Cupcakes

This one is for all of those who love malted milk balls and who love malt in general. I mean, who wouldn't like malt?! It's simply the best! And when you put that delicious malted flavor into a cupcake..well your just pushing all the right buttons. I've made these cupcakes twice now, both times I have gotten rave reviews, especially about the frosting. It's quit possibly one of my favorite frostings ever. I got this recipe from the wonderful blog our recipe club.

The only thing I do differently with the recipe is the way I mix the ingredients together. I don't know why but the way this recipe says how to incorporate the ingredients together makes me nervous, even though I'm sure they would turn out just fine! But I am kinda weird in that when I make a cake I always add the dry ingredients into the butter/egg mixture alternating with the wet. So what I do is blend the oil, eggs, and vanilla together and I add the sour cream into the milk/malt mixture. After the eggs are blended into the oil mixture I add the dry and wet ingredients, begining and ending with the dry (I do 1/3 of the dry at a time, so you will do 3 additions of dry ingredients). So you can make these cupcakes with my mixing instructions if you are super anal like me, or just use the directions listed bellow in the recipe, because they will probably turn out just as good. Enjoy!

{natalie's super yummy Whopper cupcakes}

2 1/4 cup flour
1 1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 tsp. vanilla

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.

Pour batter evenly into prepared pans and bake for 15-17 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on racks.

Frost and garnish w/malted milk balls if desired

Malt Frosting

1 cup butter, softened
3/4 cup heavy whipping cream
1/2 cup malted milk powder
6-7 cup powdered sugar

Blue food coloring

In a large bowl, beat butter at medium speed with an electric mixer until creamy.

In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth. You may need to add more or less powdered sugar depending on desired consistency. Add 6 to 8 drops of food coloring, mix well. Add more if you would like a deeper color. Frost cupcakes, top with a Whopper-malted milk ball & enjoy!

Outa this world Peanut Butter Caramel Swirled Brownies

(photo courtesy of food network)

Ok, so since it's been a while-AGAIN- I decided to treat you guys to a yummy recipe:) A SUPER yummy recipe! For a while now I have been wanting to try Bobby Flay's peanut butter caramel swirl brownies he made for a throw down against Vermont's brownie company. The Vermont Brownie Company won with their dark chocolate chevre brownies (how good does that sound?!) However, after finally trying Bobby's recipe I am wondering if there should be a re match cause this recipe is a winner!

I have never been a fan of dark chocoate, but over the past year I have started to like it more and more. These brownies definitely have a rich, dark chocolately flavor. However, instead of using bittersweet chocolate I did use semisweet. I just thought the bittersweet would have been too dark for me. The peanut butter caramel is outa this world. My only complaint with this recipe is I wish there was more of the caramel. Next time I make them I am going to double the caramel and use about 3/4 of it for the brownies. I also would suggest not over doing it on the swirling-it's best when you have bigger globs of the caramel:)

One last note-the recipe says to bake the brownies at 325, but I did read one reviews of the recipe and they said you should bump the heat up to 350. Well I just baked them according to the recipe at 325, and after 22 minutes they were no where near to being done, so I kept them in the oven bumpepd it up to 350 and they were perfect in about 6 minutes. So maybe try baking them at 350, but don't over bake! They are supposed to be a very fudgey brownie! Enjoy!

o-and one other thing, I sprinkled a little bit of fleur de sel over the top of the brownies-to die for!!

Peanut Butter Caramel Swirled Brownies

Ingredients

• 1/2 cup heavy cream
• 1/4 cup sugar
• 1/4 cup water
• 1/2 cup smooth peanut butter
• 1 tablespoon corn syrup
• Pinch sea salt
• 1/8 teaspoon vanilla extract
• 
  
• 1 cup (2 sticks) unsalted butter, cut into chunks
• 6 ounces high-quality unsweetened chocolate, coarsely chopped
• 2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
• 1 teaspoon espresso powder
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown muscavado sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine salt
• 1 cup unbleached all-purpose flour

Directions

Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.

Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.

Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.

In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.

Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.

Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.

For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)

Absolutely Delicious Molten Chocolate Cake

I hope everyone had a wonderful Easter weekend full of yummy Easter treats:) This year I wasn't feeling too ambitious to make something creative for Easter, so I decided to make one of the simplest desserts but that I knew would be a crowd pleaser. I got this molten chocolate cake recipe from a friend a while ago, I wish I knew the source of the recipe but I don't. I haven't made them for a couple years and decided to make them for Easter. They are so easy and yet so impressive. People will think you spent forever making such a delicious dessert, when it only took you minutes:)

Individual Molten Chocolate Cakes

4 T. butter, at room temperature
1/3 c. sugar
3 eggs
1/3 c. flour
1/4 tsp salt
8 oz. bittersweet chocolate, melted and cooled a little (I used dark chocolate and I thought it was perfect, but if you want a more intense chocolate flavor and less sweet, go with the bittersweet)

Preheat oven to 400.

Cream butter and sugar. Add eggs one at a time. Slowly add the flour and salt, then add melted chocolate.
Butter muffin tins and dust with granulated sugar. Pour batter into tins (I got 7 little cakes). Bake 8-10 minutes, or until when pans shake they don't jiggle (I baked mine for 8 minutes and it was perfect, you want the edges just cooked but the center still gooey). Dust with powdered sugar and serve with whipped cream or ice cream.

Kathleen Kings Double Chocolate Almond Cookies

I was watching Ina's new episode yesterday and she had a friend on showing her how to make chocolate almond cookies. They looked so amazing that I got up and started making them. I looked up the recipe on the food network and was surprised to see that it only called for 1 1/4 c. of butter online, when I was certain that she used 2 1/4 cups on tv. O well-I just proceeded and started making them from what the recipe online said. As the first batch was baking I decided to read some reviews about the recipe. Every review that was posted so far was saying how "the cookies turned out horrible because the butter measurement is off". I decided to rewatch the episode and find out for certain how much butter she used, and sure enough, it was 2 1/4 cups! I was expecting the cookies to turn out horrible, but they didn't! Quite the opposite actually, they were one of the best homemade cookies I have had. They had such a dense yet moist texture. If I didn't know it was missing a cup of butter I wouldn't have thought there was anything wrong with these cookies. I am however going to make these cookies again this week with the proper amount of butter. I think they could be even better, because they did get a little dry the second day, and I think if I used 2 1/4 cups of butter they would be more "gooey". Anyways here's the recipe, after I make them again with the full amount of butter I will do another post and let you know how they turned out:)

Kathleen King's Double Chocolate Almond Cookies

Ingredients

nocoupons

• 2 1/3 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups salted butter, softened to room temperature (I just found out for certain 1 1/4 c. is correct, disregard all of talk about 2 1/4 c. :) )
  
• 1 cup sugar
• 1 cup firmly packed dark or light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup white chocolate chips
• 1 1/2 cups semisweet chocolate chips (I used 1/2 c. semi and 1/2 c. milk)
  
• 1 cup almonds, chopped (I left out because I didn't have any)

Directions

Preheat the oven to 350 degrees F. (Recipe on tv also says to preheat oven to 375, I baked mine at 350 and they turned out fine, but I also used a cup less butter)

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.

Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes. (Mine were perfectly done at 12 minutes, check at 10 minutes)

Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

German Chocolate Cake Take #2

Over the summer I made "The Most Amazing German Chocolate Cake", using David Lebovitz'recipe, everything except the cake itself which I used a cake mix for. My Grandma's birthday was this past week and I decided to make the cake again, but this time put all the effort in and make the cake from scratch using David's recipe. First of all, this cake was a lot of work. If you make this cake, be prepared to dirty every bowl in your kitchen, but also be prepared to taste the best cake ever! Honestly, this time I can truly say it was the most amazing german chocolate cake. I am always nervous to try out a new cake recipe from scratch. Some are too dry, don't rise enough, too dense....but this cake was absolutely perfect. So moist, best texture. I can't wait to try this cake recipe out in a cupcake. My mom has requested this cake for her birthday in March. I think for that cake I am going to double the coconut filling. That filling is to die for! And I would have loved more of it in the cake. This cake is also a bit time consuming, but worth it. And one suggestion, I am not a dark chocolate fan so sometimes in recipes I am tempted to use milk chocolate where it calls for dark or semi sweet. But for the chocolate icing, you must use a semi sweet chocolate, at least, if you like a darker chocolate use darker. But I thought the semi sweet was perfect because the rest of the cake is pretty light and sweet it really does need something a little richer to bring it all together. Enjoy!

Looking at these pictures make me sad that I don't have a piece
of this cake to eat right now!

German Chocolate Cake
David Lebotiz

One big, tall 9-inch cake; about 16 servings


For the cake:
2 ounces bittersweet or semisweet chocolate chopped (I used semi sweet)
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract


For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted


For the syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum (I left out)


For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped (I used semi)
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream


1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

4. Sift together the flour, baking powder, baking soda, and salt.

5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.

8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

While the cakes are baking and cooling, make the filling, syrup, and icing.


To make the filling:

1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)


To make the syrup:

1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.


To make the icing:

1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.


To assemble the cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.

Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

(It may seem like a lot of chocolate icing, but use it all. Trust me. You won't be sorry.)

The most AMAZING German Chocolate Cake Ever!!!!!!

I hope by the title you guys know how enthusiastic I am about this cake! I made it for my husbands Grandma for her birthday. Her favorite cake was German Chocolate, which is one of my favorites as well but I had never made a German Chocolate Cake so this would be new to me. I googled and what the consensus seemed to be among the foodies out there is that David Lebovitz had the best German Chocolate Cake recipe. And I have to agree.

Ok I do have a little confession....I used a box cake mix for the actual cake! (Gasp!) I know you are probably wondering why I just talked this cake up when in fact I actually didn't make the actual cake part. Well I talk it up because the coconut filling is the absolute most amazing thing I have ever tasted! I honestly could just eat a whole bowl of it! And the chocolate icing-to die for!!! When I have more time in the future I can't wait to try out his recipe for the cake and make it from scratch, but to be honest, with all of that wonderful coconut filling and chocolate icing smothered all over the cake no one could even spot that it wasn't homemade. I think you could serve cardboard with the coconut filling on it and people would go crazy! For the delicious recipe go here!

Me with Micah's Nana Loise, she is the most wonderful woman
and I love her to pieces!

Ina's Chocolate Cupcakes with Peanut Butter Icing

For a long time I have wanted to make Ina Garten's Chocolate Peanut Butter Cupcakes . The recipe looked so amazing, so finally a few weeks ago I did. And they were delicious! Probably my favorite chocolate cupcake I have made so far. Definitely the best texture of ANY cupcake I have EVER made! It was perfect-moist, not too dense not too fluffy, just perfect. And they rose beautifully. It's been a struggle I have found to find a cupcake recipe completely from scratch that will rise perfectly. I hate when they just rise to the rim of the cupcake liner. These formed the most perfect domed top. Can't wait to make them again. I am going to see if I can try to make these into vanilla cupcakes. One thing I didn't do to the cupcakes was add the coffee, and they were still delicious.

Chocolate Cupcakes

Ingredients

nocoupons

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups all-purpose flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• Kathleen's Peanut Butter Icing, recipe follows
• Chopped salted peanuts, to decorate, optional

Directions

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:

nocoupons

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Daring Bakers do Cookies!

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.



Ok-so this month has been a crazy one! I have only posted twice this month which is really sad. I am just glad that I found time to complete this months Daring Bakers Challenge! However I didn't complete all I wanted to. I really wanted to try both the Chocolate Covered Marshmallow Cookies and the Milan Cookies. But my life this month only allowed me to bake the Milan Cookies so hopefully in the near future I can try the other ones out. These cookies were very simple to make. I have to say I am not a huge fan of Milan Cookies (I know I know! To some of you that may sound crazy) but these cookies did have a good flavor. I am not a huge fan of orange and chocolate together, but if you are then you will love these cookies! You can throw them together in a minute and take them to a party. I don't know if I will be making these cookies again because they weren't my cup of tea, but if you like Milan cookies, orange and chocolate then you will love them! I have included the recipe for the Milan Cookies as well as the Chocolate Covered Marshmallow cookies so enjoy!

Make sure you check out how the other Daring Bakers did here!

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Hi Hat Cupcakes!

I am always looking for new ways to make cupcakes and always looking for the latest and greatest recipe. Well I have to say that this new cupcake is probably the best one I have made yet! The idea was inspired by Cassie from How to Eat a Cupcake. I was looking at her blog and as soon as I saw her Hi Hat cupcakes I knew I had to make them! Right that second I went into my kitchen and got to work. I had some leftover almond swiss meringue buttercream in the fridge and thought I would pair that with a devils food cupcake-and I am so glad I did! The flavors were wonderful! I love anything almond flavored and when it's paired with chocolate it's even better. I gave one to my dad and he said that these were "special" cupcakes because he thought they were so good. And I had to agree, usually I am hesitant to say that what I made was amazing but I had no humility this time. These were amazing!! I am actually contemplating making them right now after talking about them. I hope you have a change to give these a try! If you want better instructions and pictures for dipping the cupcakes visit Cassie's blog here.

Don't you just want to dive right in!?!

Devils Food Cupcakes:
1 cup flour
1/4 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 packed brown sugar
4 T. butter at room temp
1 egg
1 tsp vanilla
1/2 cup water
1/4 cup buttermilk

Preheat over to 350.

Sift flour, cocoa, baking soda, and salt into bowl. In another bowl, with an electric mixer on medium igh speed, beat the sugar, brown sugar, and butter until light and fluffy, 2-3 min. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; srape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remaing, about 30 seconds.

Divide batter evenly among muffin cups. Bake 18-20 minutes.

Almond SMBC
3 large egg whites at room temp
3/4 cup sugar
pinch of salt
1 cup unsalted butter, cut into 16 pieces at room temp
1 tsp almond flavoring

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over simmer water in a saucepan (but not touching) and heat the mixture, whisking constantly, utnil the sugar has completely idssolved and the mixture is very warm to the touch (about 160 f on an instant-read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg whites mixture until it is fluffy, cooled to room temp, and holds stiff peaks, about 6 minutes.

With the mixture on medium-low speed, add the salt and the butter, a few pieces at a time, beating well aftert each additions, If the frosting appears to separate or is very liquid afer all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the flavoring and beat until combined, scraping down the sides of the bowl as needed. Use right away.

Chocolate Coating
2 cups (12 oz) semi-sweet chocolate chips
3 tablespoons canola or vegetable oil

Put the chocolate and oil in a heatproof bowl or the top of a double boiler and place it over a pot of barely simmering water. Stir until the chocolate is just melted. Scrape it into a bowl and cool slightly, about 15 minutes.

Daring Bakers Chocolate Valentino Cake

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

I have to say I was very VERY excited for this challenge! I love baking cakes and I was particularly excited for this cake because it was flourless so my celiac sister in law could have it! When I read that the cake would taste exactly like the chocolate you use in it I instantly thought "What woulld be better than a Symphony Bar flavored cake!" So my chocoate was decided: Symphony Bar. I also am not a big fan of dark chocolate so I thought that milk chocolate woud be the way to go for me. However, after making the cake and looking back I think I would defnitely have done a semi sweet chocolate. Although the symphony bar gave it a good flavor it just wasn't chocolatly enough for me. I am excited to try this cake again and use a semisweet chocolate, I think it would be that much better. I paired this lovely cake with the best homemade vanilla ice cream ever! I am not joking when I say that! It was absolutely heaven! The ice cream is so light and fluffy it almost has a marshmallow like flavor. This was a very easy cake to make so hope you have a chance to try it out. Also make sure to check out how the other Daring Bakers did!

Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Vanilla Ice Cream
1 1/2 cups whole milk
2 1/2 cups heavy cream
3/4 cup sugar
2 vanilla beans, split lengthwise
8 large egg yolks
1/4 tsp. kosher salt

In a heavy bottomed saucepan, combine the milk, cream, and 1/4 cup of
the sugar. With the tip of a knife, scrape the seeds from the vanilla
beans into the pan, then toss the pods into the pan. Place over
medium heat and bring just to a simmer, stirring to dissolve the
sugar. Remove from the heat and steep for 20 minutes.

Meanwhile, in a large bowl, vigorously whisk together the egg yolks,
salt and the remaining 1/2 cup sugar until the mixture falls in a
thick, wide ribbon when the whisk is lifted.

Remove the vanilla bean pods and reheat the milk to a bare simmer.
Slowly add it to the yolk mixture while whisking constantly. Pour it
all back into the pan and cook gently over medium-low heat, stirring
often with a wooden spoon, until thickened enough to coat the spoon,
about 3 minutes. Draw your finger across the spoon. The custard is
ready if it does not immediately bleed back together. Strain through
fine-mesh sieve into a clean storage container, let cool to room
temperature, and then cover and refrigerate overnight.

Pour into an ice cream maker and freeze according to the
manufacturer's directions. Transfer to a tightly covered container
and freeze for about 6 hour to firm up before serving.