Tag Archives: chocolate

Chocolate Stout Cupcakes.

I was never a big drinker until I had children (spoken like a true mom, ha).  While pregnant I craved beer, sneaking sips from the Husby here and there throughout the nine months.  So my first order of business after the Baby Burrito arrived was to become reacquainted with some of my old favorites.

I also love using beer while baking.  I’ve been known to buy interesting flavors to use in my baked goods (Banana Bread Beer banana bread, anyone?) so these cupcakes for the Tailgate Swap hosted by Sarah of A Taste of Home Cooking sounded right up my alley.  Sadly I’m not a big fan of chocolate in cake form so I only had a small bite for quality control purposes but my taste testers assured me they were big fans.

Chocolate Stout Cupcakes.


  • 3/4 Cup Unsweetened Cocoa Powder, plus more for dusting
  • 2 Cups Sugar
  • 2 Cups Flour
  • 1 tsp. Baking Soda
  • Pinch of Salt
  • 1 Bottle Stout Beer (like Guinness)
  • 1 Stick Butter, melted
  • 1 Tbsp. Vanilla
  • 3 Eggs
  • 3/4 Cup Sour Cream
  • 1 8oz pkg. Cream Cheese, softened
  • 3/4 Cup Heavy Cream
  • 1 1 lb. box Powdered Sugar


Preheat oven to 350.

Whisk together the cocoa powder, sugar, flour, baking soda and salt in a large bowl. Add the beer, butter, vanilla and eggs. MIx well, then add the sour cream and stir until thoroughly combined.

Spoon the batter into 24 lightly greased muffin tins until 3/4 full. Bake 12 minutes, rotate the pans and bake an additional 12 minutes. Allow to cool before turning out.

While the cupcakes are baking, beat the cream cheese on medium speed in a stand mixer until light and fluffy. Add the heavy cream then reduce speed to low and slowly mix in the powdered sugar. Cover with plastic wrap and refrigerate until ready to use.

Top each cupcake with the frosting and dust with cocoa powder.

Source -

Adapted from Food Network, submitted by Nicole of Seven Ate Nine


Homemade Oreos.

Did y’all know that 2012 celebrates 100 years of everyone’s favorite dunkable treat?  That’s right, Oreos have been around for a full century, and I’m sure most of us couldn’t imagine life without them.  Each of us has our own favorite way to eat them, whether you twist and lick or dunk and devour.  It is, after all, milk’s favorite cookie.

My Secret Recipe Club blog for this month was Big Fat Baker.  We get our blog assignments about a month in advance, and I spent the entire time drooling over all of her amazing confections.  I typically end up choosing savory dishes for my SRC reveals but it was kind of nice to change things up a bit and add a sweet note to my repertoire.  So when I came across the recipe for homemade Oreos, I knew it was the one.

I ended making two batches of these – large cookies for the Husby and bite-sized ones for the Fruitaholic and I.  Both versions were delicious, although we all preferred the smaller cookies since they were more easily dunkable, and more reminiscent of the original.  They were simple to throw together and I can definitely see myself making these again many times in the future.  No matter which size you end up baking, be sure to serve them with a cold glass of milk!

Homemade Oreos – slightly adapted from Big Fat Baker

For the Cookies:

  • 1 1/4 Cups Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1 Cup Sugar
  • 1/2 Cup Unsalted Butter, at room temperature
  • 1 Egg

For the Filling:

  • 1/4 Cup Unsalted Butter, at room temperature
  • 1/4 Cup Vegetable Shortening
  • 2 Cups Powdered Sugar
  • 2 tsp. Vanilla

Preheat oven to 375.  Line a baking sheet with parchment paper.

In the bowl of a stand mixer (or a large bowl), combine the flour, cocoa powder, baking soda, baking powder, salt and sugar.  Add the butter, stir, then add the egg.  Mix until a dough forms.

Using a cookie scoop (I used a 1 1/2 Tbsp. for the large cookies and a 1 tsp. for the small), scoop out the dough.  Roll into a ball then flatten slightly between your palms.  Place on baking sheet and repeat with remaining dough, making sure you have an even number of cookies.

Bake for 8-12 minutes (the small cookies were done after about 8 minutes and the large ones after about 11), until cookies are set.

While the cookies are baking, cream together the butter and shortening.  Gradually add the powdered sugar and mix until smooth.  Stir in the vanilla and beat until light and fluffy.

When the cookies have cooled, frost one cookie then sandwich with another similar sized cookie (bottom to bottom).  Repeat until all cookies have been sandwiched together.

Pin It

Peppermint Brownies with Cream Cheese Frosting.

Did you know that December is National Brownie Month?  Neither did I, until Nicole of Seven Ate Nine decided to celebrate by asking us to make brownies for December’s What’s Baking.

Now, I didn’t exactly choose these brownies.  I had grand plans to make a different kind of brownie, but then I was asked to bring a dessert for Christmas Eve.  My mother in law had been looking through the blog and found these in the links of one of the Secret Recipe Club posts and asked me about them.  I was happy to oblige, as they were super festive for the occasion.

I also don’t normally make brownies from scratch.  Call me crazy, but I love the way the boxed varieties taste so I’ve never really had the need to make my own.  But I was up for the challenge.

This recipe produces a fudgier brownie than I’m used to, but it was really quite tasty.  The peppermint paired perfectly with the cream cheese.  The coloring from the crushed candy canes ran a little bit so I suggest adding them just before serving if you want them to stay pristinely pretty.

Peppermint Cream Cheese Brownies – slightly adapted from Dash of East

  • 1 Cup Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 tsp. Salt
  • 1 1/2 Cups Brown Sugar, packed
  • 1/4 Cup Canola Oil
  • 1/4 Cup Buttermilk
  • 1 tsp. Vanilla
  • 2 tsp. Peppermint Extract
  • 2 Egg Whites
  • 1 Egg
  • 1 8oz. Package Fat Free Cream Cheese, room temperature
  • 3 Tbsp. Butter, room temperature
  • 3/4 Cup Powdered Sugar
  • 2 tsp. Peppermint Extract
  • 3 Candy Canes, crushed

Preheat oven to 350.

In the bowl of a stand mixer (or a medium bowl), add the flour, cocoa powder and salt and mix until combined

In another bowl, add the brown sugar, oil, buttermilk, vanilla and peppermint extract, and the eggs.  Mix well then add to the dry ingredients and mix until well combined.

Pour the brownie batter into a baking dish coated with cooking spray.  Bake for 20 minutes, until a toothpick inserted comes out dry and without any crumbs.  Allow to cool to room temperature.

Mix together the cream cheese, butter, powdered sugar and peppermint extract in the bowl of a stand mixer (or with an electric hand mixer) until creamy and fluffy.  Spread the frosting over the brownies and sprinkle with the crushed candy canes before serving.

Caramel Chex Party Mix.

If you’re anything like me, you excel at procrastination.  I am the queen of waiting until the last minute to do anything.  But with this very post, I may just have accomplished something I’ve never done before and up until now, was not even sure was possible: I both procrastinated and planned ahead at the very same time.

You see, this holiday treat is courtesy of the Recipe Swap.  Here’s a little bit of how it works behind the scenes.  The swap happens every other week so that everyone participating has enough time to make and blog their recipe.  During the off week (on a Monday), our lovely organizer Sarah puts out the theme and call for submissions and then on the day the recipes are due (always a Friday), she swaps the recipes and passes them along, and we have until the following Friday to make it.  So essentially, this recipe has been sitting in my inbox for two weeks now.

I’ve looked at the recipe probably twenty times since it arrived.  Three times this week, I set out to buy the ingredients but either lack of motivation to leave the couch, inclement weather or a cranky toddler put it on the back burner.  But tonight (Thursday), at 7pm, I finally got off my butt, acquired everything I needed and set to work.

It was festive, sweet, tasty and easy to make.  And the best part?  It took maybe all of 20 minutes to throw together, which is great for a dawdler like me. It would be awesome to bring to a holiday party (who doesn’t love Chex mix?!), which in case you were wondering, I am planning to do this weekend.

Two birds, one stone.  Done and done.

Caramel Chex Party Mix – slightly adapted from Chex and submitted to the swap by Nestie DMBlack

  • 4 Cups Rice Chex Cereal
  • 4 Cups Corn Chex Cereal
  • 1 8 oz. Can Mixed Nuts
  • 1 Cup Brown Sugar, packed
  • 1 Stick (1/2 cup) Butter
  • 1/4 Cup Light Corn Syrup
  • 1 1/2 tsp. Vanilla
  • 1/4 tsp. Baking Soda
  • 1 12 oz. Bag Plain M&Ms

In a large microwave-safe bowl, add the rice and corn cereals and the mixed nuts.  Place the brown sugar, butter and corn syrup in a smaller microwave safe bowl and microwave, uncovered for 1 minute on high.  Remove from microwave, stir, and microwave again 1 minute more, until the mixture has melted and is smooth.  Stir in the vanilla and baking soda.  Pour the caramel over the cereal and nuts and stir until evenly coated.

Microwave uncovered on high 5-6 minutes, removing and stirring after each minute, until the cereal is lightly browned.  Cool for 5 minutes, then spread on waxed paper.  Cool completely, then break into bite sized pieces and stir in the M&Ms.  Store in an airtight container.