Bailey's Mint Chocolate Chip Cuppy Cakes

Nothing quite welcomes a person to town like desserts and drinks, right?  So, why not combine both (and like it hasn't been done in every other one of my cuppy cakes..)?  Imagine end of winter when the cold still has you in its grips, and you fight it off with a delicious cup of hot cocoa with Bailey's.  Num :)

Bailey's Mint Chocolate Chip Cuppy Cakes
Cuppy Cake Ingredients:
1 1/3 C flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 C butter, softened (Crisco)
1 C sugar
2 large eggs
1 tsp vanilla extract
1/2 C Bailey's with 1/2 tsp Peppermint Schnapps
1/4 C milk
2/3 C mini chocolate chips

How To:
1. Preheat oven to 350.  Line muffin tin with liners or grease it up.
2. In small bowl, cream together butter and sugar until fluffy. 
3. Beat in eggs one at a time.
4. Add vanilla, then Bailey's and Schnapps.
5. Mix in the flour.
6. Don't forget to add those chocolate chips!
7. Fill muffin tins about 2/3 ful and bake 18 min or until toothpick comes out clean.
8. Cool before frosting.

Frosting Ingredients:
4 Tbsp butter, softened
2 C powdered sugar
2 Tbsp milk or cream
1 tsp Peppermint Schnapps

How To:
1. Mix all together until smooth.
2. Spread a layer on top of each cooled cupcake.

Bitter Chocolate Glaze Ingredients:
2oz unsweetened chocolate
2 Tbsp butter

How To:
1. Melt together chocolate and butter in a microwave safe bowl in the, who-da-thunk-it, microwave.  Stir every 30 seconds until smooth.
2.  Let cool a few minutes, then transfer to ziplock baggie.
3.  Cut a hole in the corner of the baggie and drizzle over cuppy cakes.

Blue Moon Cuppy Cakes

Forwarning: I am the only one to have tried these cuppy cakes, even though they were made for a fellow grad student's birthday.  No, sad to say I did not devour them all.. I caught the flu and food was not allowed to leave my apartment..  So I sent him a picture!  It's the thought that counts, right?

Blue Moon happens to be one of our groups favorite beers, so hell, why not make a cup cake with it?!  Here goes, and please, if anybody makes this, let others know they are delicious!

Blue Moon Cuppy Cakes
Cuppy Cake Ingredients:
3/4 C unsalted butter, softened (Crisco)
1 3/4 C sugar
2 1/2 C flour
1/2 tsp salt
3 eggs, room temp (quickly brought to this temp by walking around with them in my sweatshirt pouch!)
1tsp vanilla
1/2 tsp orange zest
1 C Blue Moon beer
1/4 C milk

How To:
1. Preheat oven to 375.  Prep muffin tins with grease or liners.
2. In large bowl, beat the butter until a bit fluffy.  Add the sugar a bit at a time, beating until all is incorporated. Then beat a few minutes longer!
3. Add eggs.  Beat.
4. Add vanilla and orange zest and keep on mixing!
5. Add milk.
6. Add beer.
7. Add flour!
8. Fill cupcake tins 2/3 full.  Bake 18 minutes until a toothpick comes out clean.

Frothy White Frosting Ingredients:
2 egg whites, room temp
1 tsp vanilla extract
1 Tbsp orange juice
1 C sugar
1/4 tsp cream of tartar
1/3 C water

How To:
1. In saucepan, mix sugar, water, and cream of tartar.  Cook on medium heat until sugar is dissolved and mixture is bubbly.
2. In large bowl, beat egg whites, vanilla, and OJ until soft peaks form.  Slowly add hot sugar mixture while beating continuously.  Beat until stiff peaks form (5-10 minutes).
3. Frost the cooled cupcakes.  To be honest, when I did this, I could not get the frosting to spread!  So, I just dipped my cupcakes upside down into the frosting and they came out with cute little hats!

*If this recipe sounds like it's not your thing, you can try a cream cheese frosting like I will next time!

Coconut Cream Pie (at Papa's request!)

Way back when there was snow on the ground and Christmas carols were abound, I ventured into making my first ever cream pie...  Just for Papa.  As it is his favorite dessert and he had made the trip to join us for the holidays with two of his daughters, I favored him and his sweet tooth!

First off, I will admit that I don't think I made the crust..  If memory serves me correctly, I had bought pie crust in the refrigerator section at the grocery store.  Like I said, my first pie and I wanted at least a part of it to taste properly!  Prepare the crust according to directions.

The Filling
Ingredients
   1/2 C granulated sugar
   1/4 C cornstarch
   1/2 tsp coarse salt
   1 1/2 C unsweetened coconut milk (from 13.75oz can).. I for one was not expecting what I found
        in the can..
   1 1/4 C whole milk
   4 large egg yolks
   3/4 tsp vanilla extract
   1 C shredded sweetened coconut

To make filling
1. Combine sugar, cornstarch, and salt in medium saucepan.  Whisk in the freaking coconut milk after you have dug it out from the solidified layer on top (is that normal?) as well as the whole milk.  Cook over medium-high heat until bubbling and think while you stir continually.  Whisk egg yolds in a bowl.  Slowly add the hot milk mixture to the yolks in slow, steady stream, whisking until completely incorporated.  Return to saucepan and the heat.  Bring the mixture again to a boil while stir, stir, stirring!

2.  The recipe called for the baker to strain the custard through a fine sieve into a bowl...  I did not have such a sieve and it turned out just fine!  Stir in vanilla and shredded coconut.  Pour that mixture you just made into the pie crust and smooth even.  Wrap in plastic and refridgerate until set.. Any where from four hours to two days.

The Topping
Ingredients
   1/2 C large-flake unsweetened dried coconut
   1 1/2 C heavy cream
   2 tbsp. sugar

To make topping
1.  If using un-dried coconut and attempting to bake them, turn the oven to 350.  Place coconut on a cookie sheet in an even layer.  Bake 5 minutes, mix, and then bake for a few more minutes.  Keep an eye on these buggers, for I recently had a batch burn on me ridiculously quickly!
2.  Beat together cream and sugar with a mixer until soft peaks form.  Tope pie with cream, sprinkle with toasted coconut, and serve!!

My papa and dad thoroughly enjoyed this Christmas dessert! (The rest of enjoyed my staple cheesecake with a peach syrup topping!)

Coconut Cream Pie (at Papa's request!)

Way back when there was snow on the ground and Christmas carols were abound, I ventured into making my first ever cream pie...  Just for Papa.  As it is his favorite dessert and he had made the trip to join us for the holidays with two of his daughters, I favored him and his sweet tooth!

First off, I will admit that I don't think I made the crust..  If memory serves me correctly, I had bought pie crust in the refrigerator section at the grocery store.  Like I said, my first pie and I wanted at least a part of it to taste properly!  Prepare the crust according to directions.

The Filling
Ingredients
   1/2 C granulated sugar
   1/4 C cornstarch
   1/2 tsp coarse salt
   1 1/2 C unsweetened coconut milk (from 13.75oz can).. I for one was not expecting what I found
        in the can..
   1 1/4 C whole milk
   4 large egg yolks
   3/4 tsp vanilla extract
   1 C shredded sweetened coconut

To make filling
1. Combine sugar, cornstarch, and salt in medium saucepan.  Whisk in the freaking coconut milk after you have dug it out from the solidified layer on top (is that normal?) as well as the whole milk.  Cook over medium-high heat until bubbling and think while you stir continually.  Whisk egg yolds in a bowl.  Slowly add the hot milk mixture to the yolks in slow, steady stream, whisking until completely incorporated.  Return to saucepan and the heat.  Bring the mixture again to a boil while stir, stir, stirring!

2.  The recipe called for the baker to strain the custard through a fine sieve into a bowl...  I did not have such a sieve and it turned out just fine!  Stir in vanilla and shredded coconut.  Pour that mixture you just made into the pie crust and smooth even.  Wrap in plastic and refridgerate until set.. Any where from four hours to two days.

The Topping
Ingredients
   1/2 C large-flake unsweetened dried coconut
   1 1/2 C heavy cream
   2 tbsp. sugar

To make topping
1.  If using un-dried coconut and attempting to bake them, turn the oven to 350.  Place coconut on a cookie sheet in an even layer.  Bake 5 minutes, mix, and then bake for a few more minutes.  Keep an eye on these buggers, for I recently had a batch burn on me ridiculously quickly!
2.  Beat together cream and sugar with a mixer until soft peaks form.  Tope pie with cream, sprinkle with toasted coconut, and serve!!

My papa and dad thoroughly enjoyed this Christmas dessert! (The rest of enjoyed my staple cheesecake with a peach syrup topping!)

Coconut Buttermilk Pound Cake

Well - today is another crappy day in Duluth!  April 14th and we are getting another snow storm!  Since the weather is terrible, I thought I would catch up on my blogs and recipes!  Sannie has a huge list and I am anxious to read her recipes!  I wished I could have tried many of them. 
 
My first recipe is Coconut Buttermilk Pound Cake.  I made this cake for a co-worker's birthday.  Unfortunately, a snowstorm hit after I made it and the College was closed the next day.  And now it is just Paul and I here to eat this yummy cake.  :(
 
Coconut-Buttermilk Pound Cake
from Martha Stewart

1 1/2 cups sweetened shredded coconut, divided
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup plus 2 tablespoons buttermilk, at room temperature, divided
1 cup confectioners' sugar

Preheat oven to 350 F. Line a baking sheet with parchment paper. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray with flour.

Spread the coconut in an even layer on the baking sheet. Bake for 5-10 minutes, stirring frequently, until the coconut is golden brown. Don't walk away, it can burn *very* quickly. Remove the baking sheet to a wire rack and let the coconut cool while you prepare the rest of the recipe. Maintain oven temperature.

In a medium bowl, whisk the flour, baking powder, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until very light and fluffy, about 8 minutes (scrape down the bowl as necessary). Stir in the vanilla. Add the eggs, one at a time, beating well after each addition. With the mixer on low, alternately add the dry ingredients in three additions and 1 cup of the buttermilk in two additions, starting and ending with the dry ingredients. Using a rubber spatula, mix in 1 1/4 cups of the toasted coconut until evenly distributed. Be sure to scrape the bottom of the bowl with the spatula to make sure all of the ingredients are well combined. 

Transfer the batter to the pan and spread in an even layer (it will almost completely fill the pan). Bake for about 1 hour, or until a thin knife inserted in the center comes out with just a few moist crumbs attached. Remove the pan to a wire rack and let the cake cool for 1 hour before turning it out to cool completely. 

To make the glaze: Combine the remaining 2 tablespoons of buttermilk with the confectioners' sugar in a medium bowl. Stir until smooth - the mixture will be thick. Pour the glaze over the cake, letting it drip down the sides. Sprinkle the remaining 1/4 cup toasted coconut over the cake.

Vanilla Chai Cuppy Cakes

Wa la!  Look at this!  I already had this recipe written up for my P.I.!  These were made for my friend Quin's birthday!

Vanilla Chai Cupcakes

Ingredients for Cupcakes:
3 sticks unsalted butter, room temperature (I used Crisco)
2 C sugar
5 large eggs, room temperature
1 ½ tsp. vanilla extract (can replace with vanilla vodka :) )
3 C all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 C buttermilk
½ batch chai spice mix

Ingredients for Chai Spiced Buttercream Frosting:
4 sticks unsalted butter, room temperature
pinch of salt
2-3 tsp. vanilla extract (again, get that vanilla vodka out!!)
½ batch chai spice mix
5 C powdered sugar

Ingredients for Chai Spice Mix:
3 tsp. ground cardamom
3 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground nutmeg

Directions:
1.   Combine the chai spice mix.  Reserve half for the cupcakes and half for the frosting.  Set aside.

2.   Preheat oven to 325 degrees.  Line muffin tins with paper liners and lightly spray with cooking spray.

3.   In large bowl, cream butter and sugar until light and fluffy.  Add the eggs, one at a time.  Scrape down the bowl.  Add the vanilla extract and mix well.

4.   In separate bowl, combine flour, baking powder, baking soda, salt and half the chai spice mix.  In three parts, alternatvely add the dry ingredients and buttermilk to the batter, beginning and ending with dry.  Mix until just combined.

5.   Fill muffin liners 2/3 full.

6.   For regular cupcakes, bake 24-26 minutes (about 30-32 cupcakes).  For mini cupcakes, bake 10-11 minutes (about 100 cupcakes). 

7.   Cool completely before frosting.

8.   For frosting, beat butter salt and vanilla until light and fluffy. 

9.   Add the chai spice mix and mix until combined. 

10.  Add the powdered sugar, one cup at a time, beating after each addition.  Beat until light and fluffy.

11.  Frost cupcakes and enjoy.

Coconut Cream Pie and Peaches and Cream Cake

Well, I suppose I should get caught up on my end of the blog after the whirlwind we call the holidays!  With many hours spent in the car between Ames, Duluth (to my parent's home), Chetek (to see Papa), Chicago (to get Mom and Dad's adorable puppy, Ole), back to Duluth a few more times (for Christmas Eve dinner, family gatherings, and chances to catch up with friends) and back to Ames (yay, New Years and work), I have not had much time to putz in my kitchen!  However, I was able to squeeze in a few num nums.

As most of my baking goes, I try to make the dessert which will most please one (and hopefully more) people at the gathering.  This past Christmas Eve dinner, Papa's choice of Coconut Cream Pie was the primary dessert, and Dad's choice of Peaches and Cream Cake the second (with slight modification so Mom would enjoy the deliciousness, too).  Now, I was slightly nervous for the Coconut Cream Pie as it was my first time making a custard pie, let alone a pie itself!  But the reviews were fantastic so I am calling it a success!  I also have to admit that Mom made the cheesecake since I was out and about running errands, but she is who I got my recipe from in the first place!

Coconut Cream Pie
Ingredients for Crust:
Pie crust from store :)  (to be honest, my first store bought pie crust fell into the pan when it was
   baking... FAIL!  However, I don't feel all that bad because Mom's didn't work perfectly, either!

Ingredients for Coconut Custard:  
1/2 C sugar
1/4 C cornstarch
1/2 tsp salt (if anybody watches me bake, I just shake my salt shaker until I'm content)
1 1/2 C unsweetened coconut milk (shake the 13.75 oz can first, or don't be surprised to find a
   solid layer on top of the milk that you have to dig through to find the milk!)
1 1/4 C whole milk (I used 2%)
4 large egg yolks
3/4 tsp pure vanilla extract (if anybody watches me bake, I just pour in and don't measure :) )
1 C shredded sweetened coconut

Ingredients for Topping:
1/2 C large-flake unsweetened dried coconut (I used the same coconut as for the custard filling)
1 1/2 C heavy cream (I used 2 C)
2 tbsp powdered sugar (pretty sure I used granulated now that I think of it)

Directions:
1.   Prepare the crust according to directions on the box.

2.   Make the filling:  Combine sugar, cornstarch and salt in medium saucepan.  Whisk in coconut milk and whole (2%) milk (this is when I discovered that there are two layers in the coconut milk can and was slightly confused to not find liquid milk immediately... so shake that sucker a bit before opening!).  Cook over medium-high heat, stirring constantly, for about seven minutes or until bubbling and thick.  While heating, whisk egg yolks in a bowl.  Add the milk mixture to the yolks in a slow, steady stream and whisk until incorporated.  Return back to saucepan and bring to a boil over medium heat, stirring constantly (1-2 minutes). 

3.  Now, the directions I was following stated to strain the custard through a fine sieve into a bowl... I just poured the custard into the bowl after discovering it did not like to go through the sieve I had, and it still turned out fine!  Stir in vanillla and shredded coconut.  Pour into pie crust (this is where I waited while Mom's attempt to bake the crust was in progress... again, the custard turned out just fine!).  Wrap tightly in plastic and refridgerate until completely set (about four hours).

4.   Make the topping:  Prehead oven to 350 degrees.  Spread whichever coconut you decide to use evenly on cookie sheet.  Bake until golden (10-12 minutes), tossing occasionally.  Let cool.  Beat together cream and powdered sugar with a mixer until soft peaks form.  Top pie with cream and sprinkle with toasted coconut.  Serve and enjoy!


Peaches and Cream Cake
Ingredients for Cheesecake:
Can be found on my other cheesecake recipes.

Ingredients for Peach Topping:
1 can peaches in syrup
Cornstarch
Sugar, to taste

Directions:
1.   Make cheesecake.

2.   Make peach topping:  puree peaches in food processor.  Stir back into syrup.  Add cornstarch until the peaches gain a sauce-like consistency.  Add sugar to taste.

3.   Pour peach sauce over cheesecake for serving.

Oreo Cookies and Cream Chocolate Cake Bars

The last recipe for the weekend needed to be chocolate.  We can't have a party without chocolate!  These are delicious!  My nephew said they were the best things he had ever tried!  :) 

Oreo Cookies and Cream Chocolate Cake Bars

Ingredients
1 Devils Food Cake Mix
1/2 Cup butter, softened (1 stick)
1 large egg
1 1/2 cups chocolate chips
1 14 oz can sweetened condensed milk
14 Oreo Cookies, broken into pieces

Instructions
1.  Preheat oven to 350 degrees F. Line a 9 x 13 inch pan with foil.  Spray with Pam (or generic).  I just like the name!  haha.
2.  Pour cake mix into a large bowl.  Add egg and butter.  Mix to combine.  I used my hands as it works much better and quicker.  Press into greased baking pan. 
3.  Top with broken pieces of cookies and chocolate chips.
4.  Pour sweetened condensed milk over cookies.  Bake for 25 minutes (until cooked through).  Remove from the oven.
5.  Cool for 5 minues.  Run a knife around edges to loosen.  Cool completely.  Lift bars out of pan with foil.  Cut into squares.  (I cut them smaller because they are rich). 

Mixed Berry Cobbler

To go along with the soups we needed a dessert!  :)  We had a bag of mixed frozen fruit in the freezer just calling for a dessert!  So I googled mixed berry dessert and found Berry Cobbler!  This receip was so easy and was also well liked (I didn't try it because I am not a mixed fruit person)!  haha. 

Mixed Berry Cobbler
Ingredients
Two 12-oz bags frozen mixed berries (I used a half a bag from Sams.  It was enough to cover the bottom of the pan and then some.  I also added frozen strawberries that were in the freezer). 
1 box white cake mix (no pudding) - I used yellow.
1 can of diet 7-up or sierra mist (clear soda)

Instructions
Grease 9 x 13 inch pan.  Place frozen fruit in the pan. Sprinkle dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop.  If you do not stir it will give you a 'crust'  But if you stir the two, you will hsve a cake like topping.

Bake 350 for 45-50 min.

Chocolate Mousse Cheesecake

As per request of my dear friend Kelsey...

Back at the beginning of September when my life was still blissfully relaxing as rotations had yet to start, Mom, Dad, Kiefer, and Kelsey made the short six hour trip through corn and soy beans to the lovely city of Ames.  The cozy stay in my single bedroom apartment was punctuated by a trip to Cedar Rapids so that Kiefer and I could showcase our endurance in the New Bo Half Marathon, a race we had been training for for the majority of the summer!

What is a race without carb loading?!  And, more importantly, what is a birthday without cake (Mom was turning 29 in a few short days)?!  I was craving chocolate, I knew Mom enjoyed cheesecake, and everybody loves birthdays and cakes..  The result?  A mixture of recipes gathered from Pinterest and Mom's cookbook!

So, my dear friends and family, when you want heaven on earth, make sure you have plenty of time to bake (two days is adequate, as I'll explain later) and to eat at a luxurious pace.  I divulge to you my recipe.

Chocolate Mousse Cheesecake
Ingredients for Cookie Crust (made from previous experimental crusts):
     Package of Oreos (or off-brand Oreos), finely crushed
     4 Tbsp Butter, melted
How To:
     1.   Preheat oven to 350 degrees
     2.   Blend ingredients together
     3.   Press into the bottom of a greased, spring loaded pan
     4.   Bake 10 minutes and let cool (5 minutes with cookies about does it!)

Ingredients for New York Style Cheesecake (garnered from Mom's cookbook, my go-to cheesecake recipe):
     2 8 oz packages cream cheese, softened
     1 3 oz package cream cheese, softened
     1 C sugar
     1/4 tsp vanilla
     3 eggs
How To:
     1.   Cool oven to 300 degrees
     2.   Beat cream cheese in large mixer bowl
     3.   Add 1 C sugar gradually, beat until fluffy
     4.   Add vanilla
     5.   Beat in one egg at a time
     6.   Pour over crumb mixture
     7.   Bake until center is firm, about 1 hour
     8.  When cake is cool, cover and place in fridge for at least four hours, or overnight (I did it overnight)

Ingredients for Chocolate Mousse (yes, chocolate mousse as the name of the recipe suggests!  Recipe from blogger on Pinterest):
     6 oz semisweet baking chocolate, chopped
     3 Tbsp unsalted butter, softened
     3 eggs, separated
     1/4 C + 2 Tbsp sugar
     1/2 C heavy cream, cold
     1/2 tsp vanilla
How To:
     1.   Place chocolate and butter in heatproof bowl and place over a saucepan with simmering water (I just melted in a saucepan over heat, just watched to make sure it didn't burn!)
     2.   Melt chocolate and butter and stir with whisk until smooth
     3.   Remove from heat and cool slightly
     4.   Add egg yolks to chocolate one at a time
     5.   Set aside
     6.   In another bowl, beat eggs whites until foamy
     7.   Gradually whisk in 1/4 C sugar
     8.   Whisk until stiff peaks form
     9.   Beat heavy cream in chilled bowl (stuck my mixing bowl in the freezer with my beaters) until it begins to foam and thicken up
     10.   Add remaining 2 tbsps sugar and vanilla
     11.   Continue to whip cream until it holds soft peaks
     12.   Gradually and gently fold egg whites into the chocolate mixture
     13.   Delicately fold in the whipped cream (sounds silly to delicately fold.. but you want your mousse to still be fluffy!)
     14.   Place mousse on top of cooled cheesecake
     15.   Cover cheesecake with foil and place in the fridge for a few hours (IT NEEDS TO BE COOL BEFORE ADDING THE GANACHE, YES, GANACHE, LAYER!)

Ingredients for Ganache (oh, we are almost done with this deliciousness! Recipe from blogger found on Pinterest)
     1/2 C heavy cream
     4.5 oz bittersweet chocolate, chopped
     1.5 tsp vanilla
How To:
     1.   Heat the cream in sauce pan over medium heat, heat until just BEFORE it boils
     2.   Place chocolate in cream, and remove from heat
     3.   Add vanilla and stir mixture until smooth
     4.   Allow ganache to cool for about 15 minutes before pouring mixture on top of mousse cheesecake
     5.   Smooth ganache onto mousse (it will firm quickly because of the cool cake)
     6.   FRICKIN' ENJOY THAT BIT OF HEAVEN ON EARTH YOU'VE JUST CREATED!!!

There you have it..  Chocolate Mousse Cheesecake!!!!!!!!!!!!

Apple Pie

With the few remaining apples from our trees, I decided to make an apple pie!  Not just any apple pie, but Penny's apple pie.  Penny's recipe is the best in the world!  :)    

Crust  (I use the kind you can take out of a box and roll out).                      

2 cups flour

1/3 cup cold water

2/3 cup oil

dash salt

Pie Filling

1 cup sugar

1/3 cup brown sugar

2 tablespoon flour

dash salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3 cups apples

Directions: Mix crust ingredients and roll between 2 pieces of wax paper.  Put crushed cornflakes in bottom of pie tin.  Layer with 1 crust.

Mix filling ingredients and add 3 plus cups slice apples.  Pour in pie pan.  Dab 2 T butter on top of applies.  Cover with 2nd crust.

Bake 450 degrees for 10 minutes and 350 degrees for 40 to 50 minutes.  Put foil over crust area.