Hershey Bar Cupcakes

These are good! Do you remember the depression era recipe for Chocolate Cake, or Wacky Cake as it was sometimes called? I think the base of this cupcake is based on that recipe. There's no egg in the cake and no butter either. The surprise ingredient is white vinegar! It works. Wacky cake is good. It has a good chocolate taste, great color, not overly moist, but definitely not dry either. It's a good cake! This cupcake recipe has two OTHER bonus points. One, filling. All great cupcakes have a filling, right? Two, a no-work, one ingredient frosting! Need I say ANY more?!

Hershey Bar Cupcakes

For the Filling

8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
6 oz. HERSHEY'S Milk Chocolate Bars chopped into 1/4-inch pieces (use any sized bars, get whatever is cheapest at the store. You'll need about 1 cup of chopped Hershey Chocolate for the filling)

For the Cake

3 cups all-purpose flour
2 cups sugar
2/3 cup Hershey's cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons plain white vinegar
2 teaspoons vanilla extract

For the Frosting

2 large (4.4 oz.) bars of Hershey Chocolate (again, you can use any size bar...but I found one section of the 4.4 oz bar to be the right amount of frosting for my preference. Each bar has 12 portions, 2 bars frosts 2 dozen cupcakes)

Directions:
1. Prepare the filling. Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chopped chocolate bar pieces. Set aside.

2. Preheat oven to 350°F. Line 24 cupcake tins with paper liners.

3. Prepare the cupcake batter. With an electric mixer, stir together flour, sugar, cocoa, baking soda and salt to combine. Add in water, oil, vinegar and vanilla; beat on medium speed for 2 minutes. Fill each cupcake pan 1/3 of the way with batter. Spoon 1 level tablespoon of the reserved filling into the center of each cupcake. Top with more cake batter until cupcake pans are full. (I had some excess batter, but not excess filling or chocolate...so I also made 6 plain cupcakes.)

4. Bake the cupcakes. 18-20 minutes or until wooden pick inserted in cake portion comes out clean. Remove from oven to wire rack.

5. Frost the cupcakes. Top each cupcake with one section of the large sized Hershey bar. Let chocolate melt (5-8 minutes) and then spread with spatula to ice the top of the cupcake. (How easy is that?!)

5. Let cupcakes cool completely. Chocolate will harden (You may need to put cupcakes in RF for an hour or so to finish the hardening process).

Yummy! Wonderful cake, creamy filling, and a hard chocolate frosting. One of the best cupcakes in the I've ever tasted, actually. My poor daughter (the one on Weight Watchers) is usually very good about ignoring the baked goods I often have hanging out on the counter...but she's having a very hard time with these....

The original recipe was found here http://www.hersheys.com/recipes/recipes/detail.asp?id=3290&page=5&per=50

Thanks for visiting my kitchen today!

Cookie Cups (For Ice Cream Sundaes, of course)

Want a REALLY good ice cream sundae? Ice-cream, fresh fruit, whipped cream, chocolate shavings, maybe a few sliced almonds...in a Cookie Cup! The Cookie Cup transforms a familiar, really good dessert a to a special, really GREAT dessert. People swoon. People moan. People linger.

This recipe has been in my files since I was a newlywed in 1981. I have only a photocopy of a page from a cookbook, no notations. I am pretty sure the photocopy is from a Sunset cookbook from the 1980s, but I am not certain.

Use any nuts you want, but I have specified my favorite combination. Other than that, I have made no changes to the original recipe.

Cookie Cups

1/2 cup butter
1/2 cup brown sugar (Light or dark brown sugar was not specified. I've used both, and prefer the dark)
1/2 cup light corn syrup
7 Tablespoons flour
1 cup finely chopped nuts (I use half pecans and half sliced almonds--both chopped finely)
2 teaspoons vanilla

Melt butter in a saucepan over low heat. Add in brown sugar and corn syrup and bring mixture to a boil over high heat, stirring constantly. When liquid boils, remove from heat and stir in flour and nuts until well blended. Stir in vanilla.

Preheat oven to 325 degrees. Spray a cookie pan with Pam for baking (or any other method you prefer). Make 2 cookies on one cookie sheet. For each cookie, pace 2 Tablespoons of batter in a puddle on the cookie sheet.

 Batter  before baking, above.  After baking, below.  See how it spreads?  Only bake two cookies on one sheet!

Cookies will spread A LOT. (you can bake 2 sheets at one time, if you move the sheets around after 5-6 minutes). Bake in 325 degree oven for 10-12 minutes, or until cookies are lacy and have a rich golden brown color. Remove from oven and let cookie cool on the tray for a minute or two (but not much longer).

Turn a glass or very small bowl, with a flat, 2-inch diameter bottom, upside down onto counter. When the cookie edges are firm, but the cookie is still somewhat stretchy, with a wide metal spatula, transfer cookie from sheet to OVER the upside down glass on the counter. With your fingers, quickly press the cookie into the shape of the glass. The cookie will harden almost immediately. Leave the cookie there to cool a minute or two (while you get the next batch in the oven).

One cookie cooling over an upside down glass, one cookie completely cooled and removed from glass and standing straight and firm.

Remove cookie cup from glass. Cookie cups can be stored in "rigid" (I use tin) container for up to a week, or frozen for longer storage....but they are delicate, so be careful.

Just before serving, place ice-cream, fresh fruit, whipped cream...whatever your hear desires...into the cookie cups and serve. You'll see joy in your guests eyes.

Thanks for visiting my kitchen today.  Stop by again for some homemade ice creams, sherbets, and sorbets to put in the ice cream cups!

Toasted Coconut Rice Krispie Treats

I looooove coconut so I HAD to make these. Had to. I am glad I did, too. This recipe is a keeper! I have coconut loving friends that are going to want to me to make these. I'll offer to bring them to their parties. I could offer to bring a trio of Rice Krispie treats...these, salted brown butter, and peanut butter. I could get a lot more invitations to a lot more parties!

I found this recipe here http://cravingchronicles.com/2010/05/25/toasted-coconut-rice-krispie-treats/ but had to change it up a bit.

Toasted Coconut Rice Krispie Treats

3 tablespoons butter
10 ounces mini marshmallows
1/2 cup shredded sweetened coconut
1 teaspoon coconut extract
5 cups Rice Krispies cereal
1/2 cup toasted shredded coconut*

3 ounces (about 1/2 cup) bittersweet chocolate chips, melted (optional)

* To toast coconut, spread shredded coconut in an even layer on a cookie sheet and bake at 300F, stirring every few minutes, for 10-15 minutes or until coconut is golden brown. Don’t walk away from the oven! The coconut will brown very quickly, so keep an eye on it. Set aside to cool.

Prepare an 8 or 9 inch square dish by either buttering or spraying with cooking spray.

In a large saucepan, melt butter. Add marshmallows and heat over medium-low heat, stirring until melted. Stir in shredded coconut and coconut extract. Remove from heat. Add Rice Krispies and stir until thoroughly coated. Spread Rice Krispie mixture into prepared pan. With the back of a buttered spatula or using a sheet of waxed paper, press mixture firmly into an even layer. If desired melt chocolate chips and drizzle over the tops of the treats. Spread slightly, if desired. Sprinkle toasted coconut and press lightly to adhere to the chocolate and the top of the treats. (In the picture above the coconut was put down first, then the chocolate.  Not a good idea.  The chocolate fell off...)  Cool at room temperature until chocolate hardens. Once cool, cut into squares and enjoy!

Thanks for being a fan,

Triple Citrus Pepper Pound Cake

This will probably be the last of my citrus posts for awhile. So let's use up the rest of those oranges, lemons and limes so we can move on. Before we close this chapter though, here's a recipe for a citrusy pound cake...with a pepper kick. Not a big kick, more of a love tap, really! The citrus isn't overwhelming either, just another love tap! The pepper kick develops over time. I tasted this cake on day 1, no pepper. Day 2, ohhhh, there's the pepper!

Triple Citrus Pepper Pound Cake

1 1/2 cups cake flour
3/4 tsp. baking powder
1 1/4 tsp. freshly ground black pepper
1/4 tsp. salt
1 T. lemon zest
1 T. lime zest
1 T. orange zest
1 cup butter, softened
1 1/4 cups sugar
4 eggs, room temperature, lightly beaten

Preheat the oven to 325 F. and prepare a 9X5 loaf pan. In a medium bowl whisk together flour, baking powder, black pepper and salt. With an electric mixer, cream the butter with the citrus zests until light and fluffy, about 2 minutes. Add the sugar and beat an additional 2 minutes. With the mixer on medium low speed, pour the egg mixture into the bowl, and mix until blended. On low speed mix the flour mixture in, adding it in 4 additions. After the last addition, mix on medium speed for 30 seconds. Scrape the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserts into the center comes out with only a few crumbs attached and the sides of the cake are pulling away from the sides of the pan. Let the cake cool in the pan for 5 minutes, and then invert the cake onto a cooling rack. Cool completely before slicing and serving. The pepper flavor develops over time. Wait 24 hours!

I found this recipe here: http://thespicedlife.blogspot.com/2010/02/triple-citrus-black-pepper-pound-cake.html (Closely adapted from Cake Keeper Cakes, Lauren Chattman)

Thanks for visiting!

Microwave Marmalade

You can make marmalade for breakfast. Yes you can! It's amazing! I have made orange, lemon and lime marmalade with this recipe. It's so QUICK! I am so impressed. I have had better marmalades, but they weren't made in 15 minutes from the citrus in my backyard. This recipe is a winner.

The original recipe was found here
http://www.putsup.com/2010/01/microwave-meyer-lemon-marmalade.html

Notes from original recipe:
Do not double the recipe, the microwave will not like it and you will end up with a giant mess.
Use a high-sided microwaveable container (I used an 8 cup Pyrex measuring cup) to microwave the marmalade
After you get the basic technique down, play a bit...add a touch of booze or spice!

Microwave Marmalade
Thinly sliced zest (with no white stuff) from 1 lb of citrus
3/4 lb citrus (all peel, white rind and seeds removed)--tangerines, lemons, limes, oranges or combination
1 1/4 cup white sugar
1-tablespoon rum (optional) (I used Cointreau)
½ teaspoon freshly grated nutmeg (optional)

Peel and seed fruit, removing and discarding all the whit pith, and white stringy bits from the outside and down the center of the fruit. Weigh the peeled fruit and removed zest, you'll need 3/4 lb. of pulp and zest. Place zest, pulp and sugar in the bowl of a food processor. Puree, making sure all the peel and section skins are reduced to a pulp. Pour pureed mixture into a high-sided microwaveable bowl, adding optional alcohol and nutmeg. Cover tightly with plastic wrap pierced a few times to vent. Microwave on high for 5 minutes. Stir; remove platic wrap and return to microwave for 7 minutes. Remove, stir and check thickness. At this point, depending on the juiciness of your fruit (oranges mainly), return mixture to the microwave for another 2-3 minutes. Marmalade will thicken as it cools. Makes 2 cups. Keep in refrigerator for up to three weeks. Can be frozen for longer storage.

Thanks for visiting!

Microwave Lemon Curd (aka Lemon Loveliness)

Lemon Curd: (n) a wonderful treat cursed with an unfortunate name.  Don't be put off.  Lemon Curd is not curdled and there are no curds (nor whey).  So why the unfortunate name?  I just don't know.  Never mind, though, Lemon Curd is lovely; it's sort of a lemon jam. There's nothing better at the end of the day (or the beginning of the day, or the middle of the day for that matter) than a slice of hot toast with lemon curd, a cup of hot tea on the side, with feet up and something nice on the telly. Oh, yes there is, two slices of hot toast with lemon curd!  I picked 6 large lemons off of my neighbors tree this afternoon and whipped this up in the microwave. Enjoy Lemon Curd on your toast all week. Next weekend put some Lemon Curd in the middle of a layer cake, cupcakes, or cookies AND, I will post a recipe for a Pavlova with lemon curd and blueberries to finish off your batch. Leftover lemon curd will keep in the refrigerator for approximately three weeks.

I was reminded of this microwave recipe when I visited a few food blogs recently; 2 Stews and La Table de Nana.

Microwave Lemon Curd

1 cup sugar
3 whole eggs
1 cup freshly squeezed lemon juice (about 6 or 7 large lemons)
zest of 3 lemons (I used a microplane)
1/2 cup butter, melted

In a microwave safe bowl whisk together sugar and eggs until smooth. Sir in lemon juice, lemon zest, and melted butter.  Microwave for one minute, stir, microwave for another minute, stir.  Do this until the lemon curd is think enough to coat the back of a spoon.  This will take 5 - 7 minutes.  At this point can pour into small sterile jars to give as gifts, or cool, then cover and refrigerate for your family to use.  Store for up to three weeks in the refrigerator.

Thanks for visiting! Enjoy your Lemon Loveliness with your feet up, a cup of tea, and a good book.

Hot Chocolate Lava Cakes

Look what my daughter Abby made for us for Valentine's Day! She printed off three recipes, tried two of them and here's the best. The cakes are easier to make than they look, and they can be mixed up a day or two ahead. How convenient is that? Thirty minutes before dessert, pop the desired number of cakes in a preheated oven and they'll be ready after dinner! The hardest part of making these cakes is getting the baking time just right. One minute too few, and the cake won't unmold properly, one minute too many and the center firms up. But follow the baking tip in the recipe and all should be OK. Oh, the other hardest part, finding the right sized ramekins, but having baked a dozen or more of these, it really doesn't matter. Use any size you think works for a single serving or a shared serving, and just adjust the baking time by watching for the small dome top.

Hot Chocolate Lava Cakes

6 oz. semi-sweet chocolate, chopped (the better the chocolate, the better the cake)
2 oz. unsweetened chocolate, chopped
6 oz. butter
4 1/2 tsp. cornstarch
1 1/4 cups sugar
4 eggs
4 egg yolks
2 tsp. vanilla

Generously grease ramekins with softened butter (Abby used eight 5 oz. ramekins). In the top of a double boiler combine both chopped chocolates and the butter. Over simmering water stir frequently until melted and combined. In another bowl stir together the cornstarch and sugar, then whisk in the melted chocolate mixture. Add in the whole eggs and the egg yolks plus the vanilla and whisk until smooth. Divide the batter between the prepared ramekins, cover with plastic wrap and refrigerate for at least six hours and up to three days. Preheat oven to 375 degrees. As the cakes bake, the edges will rise. As soon as the dimple in the center of each cake puffs up and sets, they’re ready. Leave the cakes in the oven any longer, and the centers will bake through and no longer be molten. Bake the cakes for 24 to 26 minutes or until the center top "domes" and middle is just set.

Remove ramekins from oven and let sit undisturbed for 5 minutes. To unmold, place a dessert plate on top of the ramekin and another plate under the ramekin. Using hot pads, invert the ramekin onto the dessert plate. Sprinkle with powdered sugar. Serve with or without a dollop of whipped cream or ice-cream and a few fresh raspberries. Makes approx 8 servings.

This recipe was found at Hungry Cravings.

Thanks for stopping by the kitchen today.  (Isn't Abby the greatest?!)