Stephanies Kitchen

Chocolate Cake Bites {from scratch}

June 6, 2011 By Steph 10 Comments

I have a new addiction. Cake bites. I think I just may have to make them in every flavor. These are no ordinary from a cake mix and canned frosting cake bite. These are from scratch. And let me tell you, they are so flavorful and delicious. It is worth the little bit of extra work that it takes. I promise!

So school is out here and so I am left with 3 children who love love love to fight. I’m not sure how I am going to survive this summer. Any tips on how to stay sane through the summer? I would love to hear them!

Have a delicious week!

Just look at that delicious center. I think I will go have one more….or two…

Chocolate Cake Bites

makes about 30

1 cup + 1 Tablespoon all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
3/4 cups granulated sugar
1 egg
1/2 teaspoon vanilla
1/4 cup sour cream
1/2 cup cold water
1/3 cup oil

In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cocoa. Set aside. In a small bowl, mix the oil with the water. Set aside. Using a mixer, mix the egg and sugar. Add the vanilla and sour cream. Slowly alternate adding the dry ingredients and the oil/water to the batter until well incorporated. Spray a 9 inch round cake pan with non stick cooking spray and pour cake batter in to the pan. Bake at 350 degrees for 20-22 minutes or until cooked through. Cool completely. Make the frosting:

Vanilla Buttercream

3 1/2 cups confectioners’ sugar
6 tablespoons butter, at room temperature
3 ounces cream cheese, at room temperature
1/2 tablespoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon milk (you may need more)

Using a mixer, cream the butter and cream cheese until smooth. Add half the sugar, vanilla and almond extracts and milk. Mix until smooth. Add remaining sugar and any milk needed to get a good thick frosting consistency.

Now, to finish up the cake bites, put the cooled cake into your mixer. Add 2 cups frosting. Mix until completely incorporated. Roll out into 1 or so inch balls. Place on a cookie sheet lined with parchment paper. Put into the freezer for about 15-20 minutes. If you are going to do them much later, keep them in the fridge instead. Melt some chocolate of your choice. (I had vanilla almond bark on hand, so that is what I used, but feel free to use your favorite) Dip the balls into the chocolate and place back onto the parchment paper until chocolate is set. Keep these in the fridge if any last longer than 5 minutes.

Filed Under: cakes, candy, chocolate, desserts

{Can’t Eat Just One} Chocolate Mint Cookies

May 31, 2011 By Steph 6 Comments

I know I have an endless supply of Chocolate Mint Cookies here on my blog, but I have to say these are probably at the top of my list these days, so I had to share. They are just my basic pudding cookie recipe, but with a some extra ingredients to make them sooooo good. If you love mint oreos, you will want to stop what you are doing and make these right now.
Seriously.

Have an awesome week! Me? I am just hoping the weather will actually be warm so I can get some sun and survive the rest of this year. I swear we have had winter weather for the past 9 months, and it is getting O.L.D. And when I am cold, I bake. So the extra 15 pounds I can’t get off my body makes perfect sense!

Happy Baking friends!

Chocolate Mint Pudding Cookies
makes about 3 dozen

2 1/4 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, at room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 (3.4) ounce package instant chocolate pudding
1 cup semi sweet chocolate chips
12 Mint Oreos, crushed coarsely

In a medium bowl, whisk together the flour, cocoa, salt and baking soda. Set aside. Using a mixer, cream the butter and sugars until creamy. Add eggs one at a time. Add vanilla and pudding mix. Slowly add the flour mixture until well incorporated. Stir in the chocolate chips and crushed oreos.

Line a cookie sheet with parchment paper and using an ice cream scoop, scoop out dough onto cookies sheet. I roll my dough to make a perfect ball. (they look prettier that way) Bake at 350 degrees for 8-10 minutes or until set. Don’t overcook.

A little tip from me to you: I roll out all the dough while my first batch is baking and place them in the fridge until they harden and set a bit. I then put them into a ziplock bag and put them in the freezer. That way, when naptime is on, I can put a few in the oven, just for me when the need arises. You are welcome!

Filed Under: chocolate, cookies, desserts

Cookies and Cream Blondies

May 23, 2011 By Steph 10 Comments

I didn’t know how heavily I rely on my computer. Until it was dead. Luckily, I have my iphone and that saved me so I could at least check my email and facebook. I did realize just how much I need to unplug every now and then and take a break. It was kind of empowering. But now that I have it back, thanks to my computer genius of a husband, I feel much better. Things are all and right in the world again. (insert childish giggle)

But seriously, I am thinking about starting my own club. For people as addicted to baking and eating as much as I am. What do you think it should be called? Anyone want to join? I am serious. I think I may need professional help. My husband is training for a Half Ironman this fall and he is not happy every day when he walks through the door from work and I have chocolate smeared all over my face and there is a new cookie sitting on the stove. He says he doesn’t want sugar in the house anymore, it’s too much of a temptation. Um…I don’t think I can do that….. What is my problem?

Okay, rambling over. These blondies are amazing. I used my basic Chocolate Chip Pudding Cookie recipe and added 2 Hershey’s Cookies and Cream candy bars broken up into pieces. Heaven. I tell you.

Hope you all have a marvelous week! Happy Baking!

Cookies and Cream Blondies

2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, at room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 (3.4) ounce package instant vanilla pudding mix
2 (6 ounce) Hershey’s Cookies and Cream Candy Bars
1 cup semi sweet chocolate chips

In a medium bowl, whisk together flour, salt, baking soda and baking powder. Set aside. Using a mixer, cream the butter and sugars. Add eggs one at a time until well incorporated. Add vanilla and pudding mix. Be sure to scrape the sides of the mixing bowl to make sure it is combined well. Slowly add the flour mixture. Break up the candy bar into bite sized pieces. Add into the batter along with the chocolate chips.

Place a generous piece of tin foil with enough to hang over the sides of a 9X13 inch pan. (So you can pull it out of the pan after it has been baked.) Spray the tin foil and pour the batter into the pan. Pat down so it is even along all sides. Bake at 350 degrees for 20-25 minutes. You don’t want to over bake this. Bake just until center is set, but still gooey. Cool in pan and then take it out of the pan with the tin foil. Cut into bars. Enjoy!

Filed Under: brownies, chocolate, cookies, desserts

Cinnamon Roll Cookies

May 10, 2011 By Steph 20 Comments

Cinnamon rolls are probably my most favorite splurge. I love them. More than chocolate. More than cake. More than shoes.

These are the cookie version. And let me tell you, they are amazing. They taste just like a cinnamon roll but are shaped like a cookie instead. They have a little crispiness going on too. Try them! They are naughty little things, but totally worth the calories.

Hope you all have a fabulous week! Obviously mine has shaped up to be filled with sugar and frosting. Could life get any better than that? Seriously.

(amazing with or without the icing)

Cinnamon Roll Cookies
makes about 24

for the cookie dough:
3/4 cups butter, at room temperature
1/2 cup granulated sugar
1 egg yolk (reserve the egg white for the center filling)
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon salt

for the filling:
1 egg white
1 tablespoon water
1 1/4 teaspoon ground cinnamon
1/4 cup granulated sugar

for the icing:
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
3/4 teaspoon cinnamon

Start with the dough. Using a mixer, cream the butter and sugar. Add egg yolk and vanilla. Add the flour and salt and mix until dough comes together. It may take a minute. Shape into a disc and place in plastic wrap. Refrigerate until you are ready to roll out. In the meantime, get the filling ready. In a small bowl, whisk together the egg white and water. Set aside. In another small bowl, whisk together the sugar and cinnamon. Set aside.

Take out the dough and place on a sheet of parchment paper. Place another piece on top and roll out into an approximately 9X12 inch rectangle. Take off the parchment paper on top and brush on the egg white wash. Sprinkle the cinnamon sugar mixture evenly over the dough. Carefully roll the dough length wise into a log. Make sure you press the edges together so they do not come undone. Roll back into the plastic wrap and place in the freezer for about 30 minutes. (Or refrigerate overnight) Cut into 1/2 inch circles. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for about 15-17 minutes, or until just lightly golden on the bottom. The longer you bake them the crispier they will be.

For the icing, mix the ingredients until creamy and smooth. Drizzle over the cookies. Eat for breakfast.

Filed Under: cookies, desserts

Strawberry Swirl Mini Cheesecakes

May 9, 2011 By Steph 2 Comments

Hello friends! Need something sweet? I have got just the thing for you. Strawberry Swirl Mini Cheesecakes. My. Oh. My. These are divine. I used my Mini Cheesecake Pan that I bought from Williams Sanoma a couple of years ago, but if you don’t have one (you need to go out and buy one right now!) just use your mini cupcake pan, a regular cupcake pan or just make one big cheesecake. So tasty. And cute. Happy Monday!

Strawberry Swirl Mini Cheesecakes
makes about 18

For the strawberry sauce:
1 16 ounce container of frozen strawberries, thawed, in syrup
2 teaspoons corn starch

Place strawberries and corn starch in a blender or food processor and pulse until smooth. Place in a small saucepan over medium heat and heat until it boils. Stir until thickened and then take off of heat and let cool.

For the crust:
4 tablespoons butter, melted
1 cup graham cracker crumbs
3 tablespoons granulated sugar

Mix all together and press 1 tablespoon of mixture into a greased mini cheesecake pan, (or mini cupcake pan, or regular cupcake pan (use 2 tablespoons for that) or press entire mixture into a regular sized springform pan). (Remember to spray pans well) Pat down firm and bake at 350 degrees for about 7-8 minutes. (More if you are using larger pans) Just until lightly golden.

For the cheesecake:
2 (8 ounce) packages of cream cheese, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
zest of 1 lemon

Cream the cream cheese and sugar until smooth. Add vanilla. Add eggs one at a time until well incorporated. Mixture should be smooth and creamy. Fill already baked crusts with 2 tablespoons of the cream cheese batter. Top with 1/2 tablespoon of the strawberry sauce and using a knife, gently cut the strawberry sauce into the cheesecakes. Bake at 300 degrees for about 20-25 minutes or until centers are set. Cool for 10 minutes in pan and then gently take out and let cool completely. Chill for at least 4 hours or overnight. Top with remaining strawberry sauce.

Filed Under: cakes, cupcakes, desserts, fruit