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  1. Wednesday, January 31, 2007

    Brownie Cupcakes

    Brownie Cupcakes
    From Martha Stewart via Lindsey Johnson
    Recipe type: Dessert
    Serves: 12 brownies
    • 6 tablespoons unsalted butter
    • 1 (11 ounces) package semi-sweet chocolate chips–Trader Joe’s is best
    • 3 large eggs
    • 1 cup sugar
    • ¾ cup all-purpose flour
    • ¼ cup unsweetened cocoa
    • ⅛ teaspoon baking soda
    • ¼-1/2 teaspoon salt (optional, but I think it needs it)
    • 1 cup coarsely chopped nuts (walnuts, or pecans)
    • Chocolate frosting (totally optional)
    1. Preheat oven to 350 degrees. Line a 12 count muffin tin with cupcake liners. Spray well with non-stick cooking spray. Set aside.
    2. In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside. (You can use the microwave, but be VERY careful not to burn the chocolate. Check it after every 30 seconds to a minute and on 50% power.)
    3. In a large mixing bowl, whisk eggs and sugar together until well combined. Add the flour, cocoa, baking soda, and salt. Stir in the melted butter/chocolate mixture. Stir in remaining 3 ounces of chocolate and nuts.
    4. Using a 2 oz. ice cream scoop, fill cupcake liners ¾ full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan and continue to cool on a wire rack.
    5. Frost the cupcakes with a generous amount of chocolate frosting. (They are really rich and don’t really need the frosting, but hey–do what YOU like.)

  2. Carolyn’s Chocolate Chip Cookies

    From Martha Stewart via Lindsey Johnson
    MAKES 30
    – 2 cups plus 2 Tbsp. all-purpose flour
    – ½ tsp. salt
    – ½ tsp. baking soda
    – 1 cup (2 sticks) butter
    – 1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
    – ½ cup granulated white sugar
    – 1 large whole egg
    – 1 large egg yolk
    – ½ Tbsp. pure vanilla extract
    – 1 ½ cups semisweet chocolate chips
    – 1 cup toasted walnuts, broken into large pieces (optional)

    1. In a large bowl, whisk together flour, baking soda, and salt; set aside.

    2. Melt butter in microwave on 50% power in a large, microwave safe mixing bowl. Whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain. (The original recipe directions say to melt the butter on the stove, so do you can also do it that way if you would rather.)

    3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm””about 30 minutes.

    4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet””about 3″ apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.

    image of ‘carolyn’s chocolate chip cookies’ courtesy of lindsey johnson

  3. Sausage, Pepper & Onion Sandwiches

    sausage hoagies from @janemaynard

    Sausage & Peppers Sandwich
    Prep time
    Cook time
    Total time
    This isn't even really a recipe it's so easy!
    Recipe type: Main Dish, Sandwich
    • Italian sausages, sweet or spicy depending on your preference
    • Sliced onions
    • Sliced bell peppers (not green)
    • Sliced tomatoes
    • Olive oil
    • Bulkie/Kaiser/Hoagie Rolls
    1. Cook onions and peppers in olive oil in a large skillet over medium heat.
    2. You can cook the sausages whole, but I like to cut them in half length-wise so they cook faster and are easier to eat on the roll later. Add sausages to the onions and peppers and cook until hot.
    3. Add sliced tomatoes and cook for a few minutes, stirring well.
    4. Serve on toasted rolls.

  4. Fruit Dip

    8 oz cream cheese, softened at room temp
    1 jar marshmallow fluff
    Juice from 1 orange

    Blend it all together – it is the BEST fruit dip out there. Also, I’ve used lime juice as well – which gives it a nice tangy taste!

  5. Sweet Chex Mix

    Sweet Chex Mix
    Prep time
    Total time
    • - 1 small box Rice Chex
    • - 2 cups shredded coconut
    • - 1 cup sliced almonds
    • - 1 cup light corn syrup
    • - 1 cup sugar
    • - 1½ cup butter
    • - Dash salt
    • - ½ teaspoon baking soda
    • - 1 teaspoon vanilla
    1. Mix together the rice chex, coconut, and almonds in a very large bowl. Set aside.
    2. Cook sugar, light corn syrup, salt and butter in a large microwave-safe bowl for 5 minutes on high power.
    3. Remove from the microwave, stir, then return to microwave and cook for 2 more minutes on high.
    4. Remove from microwave and stir in vanilla and baking soda. (Work carefully - the mixture will be HOT.)
    5. Pour mixture over dry ingredients and stir until well and evenly coated.


  6. Deep Dark Chocolate Bundt Cake

    Deep Dark Chocolate Bundt Cake
    From Mary “Grammy” McCarthy
    Recipe type: Dessert
    • 1 package devils food cake mix (no pudding added)
    • 4 eggs
    • 1 cup sour cream
    • ¾ cup water
    • ¼ cup vegetable oil
    • 1 package instant chocolate pudding
    • 1 package (6 oz) chocolate chips (mini are good)
    1. Dump all ingredients except the chips into a big bowl and mix thoroughly. Stir in chips and pour into a well-greased bundt pan (the kind with ripply edges). Bake 350 45-60 minutes. Cool 20 minutes and turn out of pan. When really cool, wrap in foil to keep it moist.

    Bonus ingredient, optional: 2-year-old to steal hunks of cake.

  7. Mexican Wedding Cookies

    recipe for nut-free mexican wedding cookies from @janemaynard | simple, easy and beyond delicious

    I love this recipe. It makes a lot of cookies, it’s simple, and the resulting cookies are beyond easy to eat. Okay, maybe that last thing isn’t such a good thing. No, seriously, they are really, really, really easy to eat. You’ve been warned.

    recipe for nut-free mexican wedding cookies from @janemaynard | simple, easy and beyond delicious


    recipe for nut-free mexican wedding cookies from @janemaynard | simple, easy and beyond delicious

    Mexican Wedding Cookies
    Prep time
    Cook time
    Total time
    I got this recipe from my SIL's mom Nicki Burnett. There are many versions of this recipe, this one is my fave and is nut free! Makes around 40 smallish cookies. If you make the cookies teaspoon size, it makes about 65 cookies.
    Serves: 40
    • 1 cup butter
    • 1 cup powdered sugar, divided
    • 1 teaspoon vanilla
    • 2 cups Flour
    • ¼ teaspoon salt (I like to use kosher salt)
    1. Preheat oven to 350ºF.
    2. Cream the butter and ½ cup of the powdered sugar in a stand mixer or with a hand blender on medium speed until thoroughly mixed. Add the vanilla and mix well.
    3. Add flour and salt to butter mixture. Mix well, starting on low speed then increasing to medium until well mixed.
    4. Chill 15 minutes.
    5. Make small balls and place on ungreased baking sheet or cookie sheet lined with a silicone baking mat.
    6. Bake for 10 minutes then remove from oven.
    7. Place the other ½ cup of powdered sugar in a bowl. As soon as the cookies are hot out of the oven, roll each cookie in the powdered sugar. The cookies need to be HOT for this step, so just be careful with your fingers - work quickly and you shouldn't burn yourself. Also, you may get a coating of sugar on your fingers - leave it there, it acts as a sort of glove to protect your fingers from the heat.
    8. After the cookies have cooled, I like to sprinkle the tops with just a bit of powdered sugar to make them pretty.


  8. Chocolate Swirl Cookies

    chocolate swirls web

    Chocolate Swirl Cookies
    From WHO KNOWS?!?! Some chocolate cream cheese genius, I suppose.
    Recipe type: Dessert
    • ½ cup sugar
    • ½ cup packed brown sugar
    • ½ cup butter, softened
    • 3 ounces cream cheese, softened
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cups all purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup semisweet chocolate ships, melted and slightly cooled
    1. Heat oven to 350F. In large mixing bowl combine sugars, butter, cream cheese, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (do not overmix)
    2. Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10-12 mins, or until edges are light golden brown. Cool completly before storing.

  9. Chocolate Raspberry Cheesecake

    Chocolate Raspberry Cheesecake
    My friend Barbara found this recipe online somewhere”¦
    Recipe type: Dessert
    • Crust:
    • 9 ounces package of chocolate wafer cookies
    • 3 tablespoons butter, melted
    • Filling:
    • 12 ounces semi-sweet chocolate chips
    • 1 cup heavy cream
    • ¾ cup raspberry jam
    • 2 8 ounce packages cream cheese, softened
    • 1 cup sugar
    • 4 eggs
    • 1 teaspoon vanilla
    1. To make crust: Place cookies in a food processor and grind into powder. Mix with butter and press into the bottom and up sides of 9-ince sprinform pan. Refrigerate crust while making the filling.
    2. To make the filling: Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 4 mins or until smooth, stirring every minute. Mix in the raspberry jam and stir until dissolved. Let mixture cool for 10 mins.
    3. Combine cream cheese and sugar until smooth. Add the eggs, one at a time, mixing wella fter each egg. Add vanilla and chocolate-raspberyr mixture. blend well.
    4. Pour mixture into springorm pan and bake at 325 for 1½ hours or until cake is set.
    5. Allow to cool in an open oven for an hour. Remove from oven and place on wire rack until completely cool. Refregerate for at least 6 hours before serving.

  10. Pumpkin Coffee Cake

    Pumpkin Coffee Cake
    All Recipes via Karen Stadelmeier
    Recipe type: Dessert
    • ¼ cup packed brown sugar
    • ¼ cup sugar
    • ½ teaspoon ground cinnamon
    • 2 tablespoons cold butter or margarine
    • ½ cup chopped pecans
    • ½ cup butter or margarine, softened
    • 1 cup sugar
    • 2 eggs
    • 1 cup sour cream
    • ½ cup canned or cooked pumpkin
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon pumpkin pie spice
    • ¼ teaspoon salt
    1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
    I used a mixture of cloves, cinnamon, ginger and nutmeg for the pumpkin spice and skipped the nuts for you :-). I also used one pan instead of two and I think the thickness was perfect.