Blondies Have More Fun!!

By the time this post is published it will probably officially be March. You know what that means, right? Spring is coming!! In like a lion, out like a lamb as they say, and I can't wait for the cute fluffy lamb that is Spring to frolic back into the Pittsburgh area and bring some sun with it! 

Until I can have mild, sunny days and sunshine, I've been contenting myself with lots of baked goods. Now this isn't the best of things for my Spring Break bod, but the great thing is I share everything I make and spread the love (and calories) around! I was really on a brownies and bars kick in February and decided to switch things up and try some blondie bars, which are basically brownies except not cocoa-based and with more fun fillings. Or like a chocolate chip cookie bar. In this case, a white- and milk-chocolate-chip-craisin cookie/blondie bar! Easy stuff, right? I based my recipe on Guy Fieri's Blondie with Dark Roots recipe because, who doesn't love the show Diner, Drive-ins and Dives? I also tweaked it a lot to go with what I liked and because a little recipe experimentation never hurt anybody, well not yet, anyway. Go ahead and add a 1/4 to 1/2 cup of whatever nuts, chocolate, or other fun cookie filler you like (coconut, banana chips...go wild!)

Here's what you will need:

1 tablespoon butter

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup unsalted butter, at room temperature

3 ounces cream cheese, at room temperature

1 cup packed brown sugar (light or dark)

1 large egg

1 tablespoon vanilla extract

1/2 cup semi sweet or milk chocolate chips

1/2 cup white chocolate chips

1/4 cup craisins

Directions:

Preheat oven to 350 degrees F. Use tablespoon of butter to grease the sides of a 9 by 13 baking pan.

Whisk the flour, baking powder, baking soda and salt in a small bowl. 

In a large bowl, beat butter and cream cheese together until fluffy (Can use hand mixer, stand mixer, or good ol' whisk and willpower). Add packed brown sugar and continue beat until well incorporated. Beat in egg and vanilla. Mix in dry flour mixture just until it appears well mixed (can't see anymore dry flour in batter). 

Now for the fun part; fold in all of your fun mix-ins, like craisins and chocolate chips.

What's in your bowl?

Spread the batter in your buttered pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. You know you wont be able to wait until they're cool to try one, but put them on a wire rack anyway and pretend.

To scale picture: stack of blondies = laptop keyboard... just kidding.

 In case you're in an exceptionally gratuitous mood, these blondies ship to friends fairly well when frozen after cooling and sent in a sealed ziplock inside a USPS-approved shipping bubble envelope or package. Enjoy often until they are all gone!!

And just an update to my previous post's Valentine's Day frenzy, just wanted to share these fun chocolate bon bons I made before the holiday and gave out to all of my many, many not-so-secret admirers. To sum up the recipe they are basically chocolate cake mixed with cream cheese, rolled into balls, chilled and dipped in melted white or dark chocolate, and garnished with loved-themed sprinkles.

Yum! Always cook with Love,

LaVitaSweeter

Hello again! - Salted Caramel Brownies

Needless to say, I haven't posted for quite a while. I'm happy to say that I did make it back safely from southeast Asia, but certain sad events made it difficult for me to return to blogging. That's not to say I haven't been baking - its just the opposite!! For me, baking has always been a great comfort and stress reliever. Plus, it creates an excuse (and an incentive!) to invite family and friends to enjoy what I've created!! These same family and friends have been an invaluable part of my healing process, and I am so happy to have them.

I'm also happy to have found this great brownie recipes online!!! The brownies are an Alton Brown (from the Food Network) recipe, and I got the salted caramel frosting from the famous Paula Deen. Salted caramel is one of my new favorite flavors of the season, and the addition of chocolate makes it irresistible!!

For the brownies you will need:


Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar
1 cup brown sugar
8 ounces melted butter
11/4 cups cocoa
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon kosher salt

For the salted caramel frosting you will need:

1/3 cup firmly packed dark brown sugar
6 tablespoons whole milk
1/4 cup butter
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 teaspoons sea salt


Directions:


Preheat the oven to 300 degrees, then butter and flour a 9in pan. With a hand mixer, stand mixer, or a whisk and some elbow grease, beat the eggs speed until fluffy and light yellow. Then add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into the pan and bake for 45 minutes.

While the brownies are in the oven, get started on the frosting. In a medium saucepan, combine the brown sugar, milk and butter. Bring to a simmer over medium heat for about 3 minutes. Turn off the stove and transfer to a large bowl. Gradually add the confectioners' sugar, beating with a whisk at (or medium speed mixer) until combined. Beat in the vanilla. If the brownies are not yet ready, stir occasionally to keep frosting from thickening.

If you have an electric oven (or if the smells coming from the oven are too good to resist) you might want to check the brownies with a toothpick at 35 minutes. When it's done, remove to a wire rack to cool. After 5 minutes, cut the brownies if you wish to create a marbled effect. Gently spread frosting over the brownies; it will thicken as it cools. Sprinkle with the sea salt, gently pressing to adhere. Cool completely and enjoy!

Stay warm friends!!

Chocolate Cupcakes with Chocolate Buttercream Frosting

For my first post, I decided to post something that I have done recently, so I'll start with these delicious chocolate chocolate cupcakes I made a couple days ago! I've been baking more and more from scratch these days and was feeling a chocolate craving, so when I found this recipe for chocolate cupcakes on Glorious Treats blog I had to try them! I modified the recipe a little, adding a cool whip frosting and some chocolate chips. These cupcakes are dense, moist, rich and addicting!!

Want to know a little more about me? I hope so because you're about to find out! I'm a student of life, and of Urban Studies at the University of Pittsburgh. I love baking, fashion, art, and I really love baking. I'm always trying new recipes for desserts and meals and hope to share my food adventures with all of you -- the good, the bad, and the tasty!

Back to the cupcakes! Here's what you'll need:

Chocolate Cupcakes

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa (I used Hershey's)

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

Filling: Cool Whip (I used Trader Joe's brand- I love that store!)

Chocolate Buttercream Frosting

(adapted from Glorious Treats blog)

1/2 cup (1 stick) butter (salted, or unsalted)

pinch of salt (if using unsalted butter)

2 cups powdered sugar

1/2 teaspoon vanilla extract

1/4 cup cocoa powder

2-3 tablespoons milk

Pre-heat oven to 350 degrees and line two cupcake pans with cupcake linings (or bake one pan at a time, like I did). 

In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. 

Add eggs, milk, oil and vanilla and beat on medium speed for one minute.

Stir in boiling water. The batter will look really thin, but thats okay!

Fill liner about 2/3 full with batter.

Bake cupcakes for 20-25 minutes. If you are like me and lose track of time easily I suggest setting a timer, most phones have this feature. My cupcakes were done in about 21 minutes, test to see if a toothpick comes out clean.

Once cupcakes are cooled, use a thin knife, or an apple corer if you have one, to cut small holes in the center of each cupcake. Do not cut all the way to the bottom of the cupcake (too messy!) Take the chilled cool whip and spoon into a pastry bag, or in my case a ziplock bag with a small hole cut into the corner. Us college students do a lot of improvising.

To start on the frosting:

With an electric mixer in a large bowl, beat butter (on medium speed) until completely smooth and fluffy
Add salt
Add 1 cup of powdered sugar, beating in to combine
Add vanilla, then cocoa powder, beat to combine
Add about 1 tablespoon of milk, and continue beating
Add the remaining cup of powdered sugar, and continue to beat until smooth and fluffy
You can add additional milk by the tablespoon until your frosting reaches desired consistency. If you want to pipe your frosting with a pastry bag it should be somewhat stiff. If frosting is too soft, add powdered suger until you get the consistency you want.

Now go ahead and frost those cupcakes!!! I used a plain ol' knife to frost, and garnished my cupcakes with a trio of chocolate chips. Have fun with decorating and add your own twist!

 Enjoy!! Store in airtight containers

-Ki