Peanut Butter S'mores Bars

I love s'mores. I think for many people they conjure childhood memories of camping with family or hanging out with friends by a fire on a crisp late summer night. Also, they're delicious. Who can resist ooey gooey toasty marshmallow and chocolate sandwiched between 2 imitable Nabisco graham crackers?

But let's be honest, a true s'more is for special occasions. No one is going out in their backyard and lighting a campfire to toast a single marshmallow whenever a craving strikes. No, you're probably going to do something sick and twisted like stick a graham cracker, chocolate and marshmallow in the microwave and pray it doesn't explode (oh, you know you've done it!)

S'mores-inspired baked goods  are the way to go in this situation. Or for an impatient sweets- craving crowd. Or for when you want to eat something a little more neatly and ladylike (I don't have this problem...) These peanut butter s'mores bars have the added bonus of satisfying the peanut butter chocolate lover in your life too! Enjoy!

Peanut Butter S'mores Bars

(makes 16 bars)

3/4 cup graham cracker crumbs, about 14 whole crackers
1 1/3 cup all purpose flour
1 tsp baking powder

1/4 tsp salt

6 Tbsp butter, softened

1/3 cup plus 2 Tbsp peanut butter, divided

1/2 cup sugar

1/4 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

2 XL Hershey's milk chocolate bar, or your favorite chocolate bars broken to fit the pan

1 1/2 cup marshmallow fluff

1. Preheat oven to 350F. Grease an 8x8 inch square pan.

2. In a small bowl whisk together graham cracker crumbs, flour, baking powder and salt. Set aside.

3. Cream together butter, 2 Tablespoons peanut butter, and sugars until light and fluffy. Add the egg and vanilla and beat until smooth. Add the flour mixture and mix until combined. 

4. Divide dough in half and press half in an even layer on the bottom of the prepared pan. Place the 2 chocolate bars on top of the dough in a single layer, they should fit just perfectly. Spread the chocolate with the marshmallow fluff. (Optional but delicious addition: before spreading the marshmallow fluff, first add the fluff to a small bowl and use a small kitchen torch to toast the top, then stir and toast again. Do this several times until the fluff has a nice toasty flavor.) Dollop the remaining 1/3 cup peanut butter around the top of the fluff and swirl around evenly. Place the remaining dough in an even layer on top of the peanut butter and fluff. You can do this a few ways - I usually break it into smaller pieces, flatten them out and then piece them together on top. Do your best to cover it all without any fluff peeking through. 

5. Bake for 30-35 minutes, or until light brown on top. Let cook completely then cut into 16 squares.

S'mores Cupcakes

So my last post over a year ago was about cupcakes, and my triumphant return is about cupcakes too. I'm ok with this. I swear I'm not a one trick pony.

I recently got a new camera! Well, sort of. It's more of a shared custody situation. Pretty soon there will be arguments over who gets it for the weekend, or Christmas Eve or Day, and it needs to be home by 6 O'CLOCK!! And by God, it better have had a good dinner...

In any case, it's a total game changer for my food photography, mostly because of it's low-light performance. A tripod isn't always practical in my set up so capturing usable handheld images in dim lighting is awesome since I'm not home in the middle of the afternoon. My D80 is great, but the D7100 is baller!

Onto the food! These cupcakes may have been the best cupcakes I've ever made. If you're a fan of s'mores then you'd probably agree. Graham cracker crust, moist chocolate cake filled with soft chocolate ganache, dipped in more graham crackers and topped with an oh-so-sticky and fluffy toasted marshmallowy meringue frosting. 

This recipe has a lot of components, but I swear they are all very simple and undemanding. You could even break this recipe down and complete it over the course of 2 days as the baked, unfrosted cupcakes would keep just beautifully in an airtight container overnight.

S'mores Cupcakes

(Makes 24-30 cupcakes)

For the cake:

2 cups graham cracker crumbs, divided

1/3 cup butter, melted

2 cups plus 2 Tbsp sugar

1 3/4 cup all purpose flour

3/4 cup plus 1 Tbsp all natural cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup VERY hot coffee

For the ganache:

8 oz semisweet chocolate, chopped

1 cup heavy cream

For the meringue frosting:

6 large egg whites

1 1/2 cups sugar

1/2 tsp cream of tartar

seeds from 1 vanilla bean, or 1 Tbsp vanilla extract

1. Preheat oven to 350 and line 2 muffin pans with cupcake liners. To make the graham cracker crust, mix 1 1/2 cups graham cracker crumbs with the melted butter in a small bowl until well combined. Evenly pack 1 Tablespoon of graham mixture into each cupcake liner (a shot glass works well for this.) Bake in the preheated oven for about 5 minutes, or just until lightly browned, and set aside to cool.

2. To make the cupcakes, Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of a stand mixer and mix with the paddle attachment just for a moment until well combined. In another large bowl mix together the eggs, milk, oil  and vanilla, then add to the flour mixture and beat on medium speed for about 30 seconds. Scrape down the bowl and continue mixing for another 2 minutes. Add the hot coffee and mix to combine. The batter will be very runny, this is fine!! 

3. Carefully fill each cupcake liner about 3/4 full with cupcake batter. Bake for 15-20 minutes, rotating halfway through, until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and set on cooling racks and let the cakes cool in the tins for about 5 minutes. Remove from the tins and cool completely. At this point you can place the cupcakes in an airtight container if you'd like to decorate them the following day.

4. To make the ganache, place the chopped chocolate into a large bowl. In a heavy bottomed saucepan, bring the heavy cream to a bare simmer, then pour the hot cream over the chocolate. Let stand for about a minute, then whisk together the chocolate and cream until uniform and shiny. Set aside at room temperature to cool and set.

5. To make the meringue frosting, mix the egg whites, sugar and cream of tartar in the bowl of a stand mixer and place over a saucepan of simmering water. Whisk constantly until the sugar is fully dissolved (you will feel no granules of sugar when you rub it between your fingers) and is warm to the touch, about 3-5 minutes. Transfer to the stand mixer and bean with the whisk attachment, gradually increasing the speed from low to high, until stiff, glossy peaks form. Add the vanilla bean scrapings or vanilla extract and bean until combined. Transfer to a piping bag fitted with your favorite decorating tip.

6. To assemble, Cut a small hole into the top of each cupcake and fill with a heaping teaspoon of cool ganache. Cover the hole back up with the bit of removed cake and spread a small amount of ganache to cover the top of the cupcake. Dip into the remaining 1/2 cup of graham cracker crumbs to cover the ganache. Pipe a generous portion of meringue frosting on the center of the graham-cracker-dipped cupcakes. Using a small kitchen torch, carefully "toast" the meringue frosting. Decorate with a small piece of chocolate or piece of graham cracker if desired. Enjoy!

(Cake recipe adapted from Trophy Cupcakes)

Chocolate Peanut Butter Celebration Cake

 

I call this a Celebration cake because this is so rich and delicious that I'm pretty sure no human could handle eating this more than a couple times a year for a special occasion.

If you or someone you love enjoys pairing chocolate with peanut butter, then you must make this cake. Three layers of super moist sour cream chocolate cake, creamy peanut butter frosting, and a thick layer of gooey chocolate peanut butter ganache. Oh god my knees are weak after that description...

This cake is really pretty easy to make. Sure it has a few more steps than a boxed cake, but nothing tricky at all. The ganache topping is a very simple way to decorate, but makes a big impact. Make it for the next celebration with the peanut butter & chocolate lover in your life. Just make sure to keep a gallon or so of milk handy!

 

Chocolate Peanut Butter Celebration Cake

(Found on Smitten Kitchen, originally from Sky High: Irresistible Triple Layer Cakes)

Makes one 8-inch, triple layer cake, Serves 14-18

2 cups all purpose flour

2 1/2 cups sugar

3/4 cup unsweetened dutch-process cocoa

2 tsp baking soda

1 tsp salt

1 cup vegetable oil

1 cup sour cream

1 1/2 cups water

2 Tbsp distilled white vinegar

1 tsp vanilla extract

2 whole eggs

1. Preheat oven to 350F. Butter the bottoms and sides of 3 8-inch cake pans and line the bottom of each pan with a round of parchment paper, then butter the parchment.

2. Sift the flour, sugar, cocoa, baking soda and salt into a large bowl and whisk together to combine thoroughly. Add the sour cream and oil and whisk to blend. Slowly blend in the water until smooth, then beat in the vinegar and extract. Whisk in the eggs and beat until well blended. Scrape the sides and bottoms of the bowl to be sure everything is well incorporated and blended, then divide evenly among the prepared cake pans.

3. Bake for 30-35 minutes or until a toothpick or cake tester comes out mostly clean. Let cool in pans for about 20 minutes, then invert onto wire racks, peel off the parchment paper and let cool completely. Freeze the cooled cakes for approximately 30-40 minutes to make them a firmer for frosting.

4. To assemble the cake, place one layer, flat side up on your cake stand or serving plate. Spread about 2/3 of a cup of peanut butter frosting evenly over the top, all the way to the edges. Repeat with the next layer. Place the final layer on top and using an offset spatula, frost the tops and sides with a small portion of the remaining frosting to make a thin, even layer of frosting. Chill for about 15 minutes. (This is the crumb coat. It's optional but it will make for a prettier product.) Evenly spread the rest of the frosting over the top and sides of the cake, smoothing as much as you can. Allow to chill again for another 15-30 minutes.

5. Pour the warm chocolate glaze on the top of the chilled cake and spread just to the edges. To get the prettiest drips, gently guide portions of the glaze over the edge to create the drips. Refrigerate for 30 minutes, uncovered, until the ganache sets.

Peanut Butter Frosting

Makes about 5 cups

10 oz cream cheese, room temperature

1 4 oz stick butter, room temperature

5 cups confectioners' sugar, sifted

2/3 cup smooth peanut butter, (like Skippy or Jif)

1 tsp vanilla extract

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Beat in the sugar 1 cup at a time, mixing well after each addition and frequently scraping down the sides of the bowl. Beat at medium speed until very light and fluffy, 3-4 minutes.

2. Add the peanut butter and beat until well blended.

Chocolate-Peanut Butter Glaze

Makes 1 1/2 cups

8 oz semisweet chocolate, chopped

3 Tbsp peanut butter

2 Tbsp light corn syrup

1/2 cup half and half

1. In the top of a double boiler set over simmering water, combine the chocolate, peanut butter and corn syrup. Cook, whisking frequently, until the chocolate is melted and smooth. (I found it looked a touch dull and a bit grainy at this point, but don't freak, the half and half will smooth it out.)

2. Remove from the heat and whisk in the half and half, mixing until smooth. Use while still warm.

Chocolate and Salted Caramel Pudding Parfaits

I'll keep this short and sweet because I have very important things on my to-do list, folks. Like eating chocolate.

I've already discussed my feelings towards Valentine's Day back when I made my Sweetheart Cupcakes. As you can see I still enjoy making my sickeningly sweet little Valentine's goodies!

This was inspired by one of my favorite kinds of chocolates - gooey salted caramel enrobed in dark chocolate. These parfaits are really very simple and could be made for any occasion, I just dressed these up with some cookies my friend and I decorated. If you choose to make them in little half-pint mason jars like these they have the added bonus of being super portable - perfect for a potluck or a romantic picnic! :)

Chocolate and Salted Caramel Pudding Parfaits

Makes 6-8 servings

 

1 recipe Chocolate Pudding (still slightly warm or room temperature)

1 recipe Salted Caramel Pudding (still slightly warm or room temperature)

1 cup heavy cream, very cold

1 tsp vanilla sugar (plain sugar is just fine)

pinch of salt

Chopped chocolate, chocolate covered toffee and/or nuts for layering

Coarse sea salt

1. Start with a layer of the caramel pudding at the bottom of your jars/glasses, filling a little under a 1/4 way full. Then add a layer of the chocolate pudding to fill it about 1/2 way full. Add a little sprinkling of your choice of chopped chocolate, toffee or nuts and a few grains of course salt. Repeat with the caramel, chocolate and toppings to fill the cup. Cover and chill, at least 2 hours. (If you're planning to transport these with the whipped cream on top, you'll want to make thinner layers of pudding to make room for the cream and lid.)

2.  In a large bowl combine the the cream, sugar and pinch of salt. Whip with a whisk until soft-medium peaks form. Divide the whipped cream evenly amongst the parfaits and serve immediately.

Chocolate Pudding

 (adapted from The Essence of Chocolate by John Scharffenberger)

1/2 cup sugar

1/4 cup cornstarch

pinch of salt

3 cups whole milk

6 oz bittersweet chocolate, chopped

1 tsp vanilla extract

1. In a heavy bottomed pot combine the sugar, cornstarch and salt. Slowly whisk in the milk making sure to incorporate all the dry ingredients well. Cook over medium low heat, stirring frequently and scraping the sides and the bottom of the pan, until the mixture begins to thicken enough to coat the back of a spoon, 15-20 minutes. Stir in the chocolate and cook for another 2-4 minutes, or until the chocolate is melted and the mixture is thick. Remove from heat and stir in vanilla. 

2. Pour the mixture through a fine mesh strainer into a medium bowl. Press a piece of wax paper or plastic wrap directly on the surface of the pudding and set aside while you make the caramel pudding.

Salted Caramel Pudding

4 cups whole milk, divided

5 Tbsp cornstarch 

1 Tbsp vanilla extract

1/2 tsp coarse sea salt

1 cup sugar

6 Tbsp water

3 Tbsp salted butter

1. In a small bowl whisk together 1/2 cup milk, cornstarch, vanilla and salt. Set aside.

2. In a heavy saucepan, combine the sugar with the 6 Tbsp of water and bring to a boil. Cook over medium-high heat without stirring until the sugar turns a deep amber color. Watch this carefully because caramel can go from perfect to burnt VERY quickly. Remove from the heat and whisk in the butter - the caramel with bubble and foam. Then carefully whisk in the remaining 3 1/2 cups milk. The caramel will probably sizzle some more and seize up, but don't panic.. it will melt back in.

3. Return the pot to the stove and whisk over moderate heat until the caramel dissolves again. Simmer at medium-low heat, watching the pot carefully so it doesn't boil over, until the milk thickens and deepens a bit in color, about 10 minutes. 

4. Slowly whisk the cornstarch mixture into the caramel mixture and cook until the mixture thickens, about 1 minute. Strain the mixture through a mesh strainer into a small bowl. Press a piece of wax paper or plastic wrap directly on the surface of the pudding until ready to portion out into the parfaits. 

 

  

Peanut Butter Kahlua Brownies

 

I continue my reign of terror on my family and friends' diets with these boozy, peanut buttery, chocolate chunk brownies. It takes a lot of willpower to live with me... it takes much more to BE me! If I baked everything that I really wanted to, oh good lord we would all be doomed. 

I can't take all the credit for these brownies. My mom started mixing Kahlua and peanut butter into boxed brownie batter several years ago. It was a damn good idea! I've just taken it a step further and adapted one of my favorite brownie recipes to include these flavors. 

These brownies aren't for cakey brownie lovers. They are deeply chocolatey, dense, rich and fudgy. You get a hint of booziness when you first bite into one, followed by chocolate that is intensified by the coffee liqueur, and finally just a bit of nutty satisfaction from the peanut butter.

Be careful, because these might just turn into your new favorite brownie. They are addictive. Every time you walk past the plate full of them you'll take just a little piece... then another nibble... and before you know it they will all be gone!

 

Peanut Butter Kahlua Brownies

1/3 cup dutch-process cocoa
2 tsp espresso powder
3/4 cup coffee liqueur
2 oz unsweetened chocolate, finely chopped
4 Tbsp unsalted butter, melted
1/2 cup vegetable oil
1 1/4 cup peanut butter, divided (I use all natural, unsalted)
2 large eggs
2 large egg yolks
2 tsp vanilla
2 1/2 cups sugar
1 3/4 cup flour
3/4 tsp salt
6 oz semisweet or bittersweet chocolate, chopped

1. Place rack on second lowest position in oven and preheat to 350F. Line a 9x13 inch pan with parchment leaving excess around the edges (or foil sprayed with cooking spray.)

2. Bring the coffee liqueur almost to a boil, and in a large bowl whisk the hot liqueur into the cocoa and espresso powder until smooth. Add the unsweetened chocolate and whisk until melted, then whisk in the melted butter, oil and 1/2 cup peanut butter. It may look a little funky and curdled, but don't worry. Now whisk in the eggs, egg yolks and vanilla until smooth. Whisk in the sugar until fully incorporated. Switch to a rubber spatula and fold in the flour, salt and chopped semisweet/bittersweet chocolate just until incorporated.

3. Scrape the batter into the prepared pan and smooth out the top. Take the remaining 3/4 cup peanut butter and evenly drop dollops of it all over the top of the brownie mixture and use a knife to swirl it around the top of the batter (depending on the kind of peanut butter you're using, you may want to warm your peanut butter slightly to give it a looser consistency for swirling.) Bake until a toothpick inserted halfway between the edge and the center of the pan comes out with just a few moist crumbs on it, about 30-35 minutes. Don't overbake them! 

4. Let cool in the pan on a wire rack for at least 1 1/2 hours. Lift the brownies from the pan using the parchment paper or foil and cut into desired size. 

Chocolate Peanut Butter Banana Bacon Bread Pudding

Is one of your New Year's resolutions to eat more sugar, cream, chocolate, peanut butter and bacon? If so, I've got you covered! Why eat vegetables when you can eat all of that in one bite?!

This is basically an Elvis sandwich turned into a soft, custardy bread pudding. Plus a little chocolate. And a little bourbon. Because WHY NOT? It has bananas in it! That's good for you, right?

Bread pudding is one of my favorite foods. It's one of those things that you can so easily adapt to different flavors. Sweet OR savory. This happens to combine both! Sweet, soft bread meets creamy peanut butter, fruity bananas, pockets of melted, slightly bitter chocolate and, of course, salty bacon! We brought this monstrosity to a friends house and ate it alongside some delicious freshly made toasted almond ice cream which really balanced the flavors and sweetness of this dessert. Definitely spring for a scoop of ice cream next to this for a texture and temperature contrast!

This was sort of a last hoorah before heading into the dead winter months to recover from weeks of holiday gluttony. As delicious as it is, eventually I do get sick of eating nothing but crap and can't wait to stuff some veggies in my face instead. I do like vegetables too, after all. If you're looking for a special occasion treat, definitely give this a try. The recipe below reflects a couple changes I would make to it next time - mainly candying the bacon. It's best if you let the bread sit in the custard at least overnight, so plan ahead. Enjoy!

Chocolate Peanut Butter Banana Bacon Bread Pudding

(Adapted from the Caseus Cookbook)

1 lb bacon

1/3 cup light brown sugar

1 1lb loaf brioche

2 cups natural, unsalted peanut butter

12 oz of your favorite dark chocolate bar

2 ripe bananas, sliced

4 cups heavy cream

4 eggs

1 Tbsp vanilla extract, or beans of 1/2 vanilla bean

1/4 cup bourbon

1 1/4 cup light brown sugar

Pinch kosher salt

1. To candy the bacon, line 2 large baking sheets with rims with foil for easier cleanup. Preheat oven to 350F. Place the 1/3 cup of brown sugar in a shallow bowl and press one side of each slice of bacon firmly into the sugar to coat. Arrange the slices of bacon in a single layer on the baking sheets sugar side up. If there's any remaining sugar, sprinkle it evenly over the bacon. Bake until the bacon is nicely crisp and the sugar is bubbling, 15-25 minutes, depending on the thickness of the bacon. Transfer to paper towels to drain briefly, then to a plate and set aside and reserve some of the bacon fat in the pans.

2. Slice the brioche loaf into 1-inch thick slices. Spread each slice of bread with even amounts of peanut butter, then top half of the slices evenly with several pieces of chocolate, some banana slices and a few strips of bacon. Sandwich the slices with all the fixins with the slices of bread with only peanut butter. Using a sharp knife, cut each sandwich into quarters. 

3. Grease a deep 9x13inch pan with a bit of the reserved bacon fat, then arrange the sandwich pieces in the pan. 

4. In a large bowl whisk together the cream, eggs, vanilla, bourbon, brown sugar and salt until very well combined. Pour most, but not all, of this custard mixture over the sandwiches in the pan and use your hand to gently work some of the custard into the bread while slowly adding the rest of the custard. Cover tightly with plastic wrap and refrigerate for at least 8 hours, but ideally overnight until the custard is well absorbed by the bread. 

6. When ready to bake, preheat the oven to 375F and spray the top of the bread pudding lightly with cooking spray. Cover tightly with foil and bake for 30-45 minutes, or until slightly firm and puffy. Remove the foil and continue to bake for another 15-20 minutes, or until the top is browned. Remove from oven and let rest for about 15 minutes. Serve with lightly sweetened whipped cream or delicious, delicious ice cream!

Pumpkin Spice Hot Cocoa

 

Somewhere up in my attic there's a perfectly good coffee maker collecting dust. I admit to never having made a cup of coffee in my life, and while I'm sure I could figure it out, I don't bother. When I have guests over, I make them go get their own cup of coffee. That's right - hostess of the year right here, folks!

I've never been a real coffee drinker. I enjoy the flavor of coffee, but the idea of drinking a big mug of it several times a day just doesn't really appeal to me. I'd rather just have tea or hot cocoa...

Lately, though, I've formed an addiction to these stupid Pumpkin Spice Lattes from Starbucks. I'm not proud of it, but what can I do? I had a taste and it was goooood.

Still, I'm not whipping up some espresso or a cup o' joe anytime soon, so if I don't want to go broke getting jacked up on lattes then I need to figure out an alternative. In comes hot cocoa. Simple to make, satisfying, plays well with pumpkin and spice - this is my ideal autumn drink! Not that I won't be enjoying a Pumpkin Latte now and then (read: several times a week), but variety is the spice of life! Har har...

Pumpkin Spice Hot Cocoa

2 servings

2 Tbsp pumpkin puree

2 Tbsp unsweetened cocoa powder (I prefer dutch process in this)

2 Tbsp sugar

1/2 tsp pumpkin pie spice, plus extra for sprinkling

2 cups milk
Fresh whipped cream (optional)

1. In a small bowl, whisk together the cocoa powder, sugar and pumpkin pie spice. Set aside. 

2. In a small saucepan, scald the milk over medium high heat (just until bubbles form around the edges.) Do not boil. Set aside and keep warm.

3. In another small saucepan, add the pumpkin and cook over medium heat for about 30 seconds, whisking constantly, just to cook out a little of the raw pumpkin flavor. Dump in the cocoa mixture, whisking to combine (it will be clumpy.) Add the warm milk and continue to cook over medium heat until hot and well mixed. Pour into serving glasses, top with whipped cream and additional pumpkin spice, if desired.

Walking Dead Cupcakes

 

Rrrrgghhrhhh....brrrrraaaaaiiinnnnssss......    Oh whoops, sorry, you'll have to excuse me.  The other day I got bitten by this really strange looking child who had half their face dissolved and ever since then I've had the most peculiar cravings.  Cravings for BRAINS!

However, when brains simply aren't available or a practical option, I also freakin' love me some cupcakes! They're sweet, chocolatey, slightly less messy to eat. In celebration of The Walking Dead Season 2 premiere tonight and all things Halloween, I made a graveyard of cupcakes like the good little baking zombie I am!

These chocolate cupcakes come complete with a gooey green coconut center, dirty caramel buttercream, and a most delicious gravestone. They're perfect for a party or just for fun to get you into the Halloween spirit!

 

Chocolate Cupcake

Makes 12-16 cupcakes

4 ounces unsweetened chocolate, melted

1 cup all-purpose flour

1/2 cup water

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1. Preheat oven to 350 degrees with rack in center. Whisk together flour, baking powser, baking soda and salt in a medium bowl. Set aside. 

2. In the bowl of an stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed mix in the melted chocolate. Increase speed to medium and add eggs, one at a time, mixing well after each addition. Add vanilla and beat until mixture is creamy and light in color, about 1 minute. Mix in sour cream.

3. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture and mix just until incorporated. 

4. Line a cupcake pan with paper liners. Fill each liner about 2/3 the way full. Bake, rotating pans halfway through, until tops are firm and a cake tester comes out clean, about 20 minutes. Cool for 10 minutes in the pan on wire racks, then carefully remove from the pan to finish cooling.

Coconut Pastry Cream

Makes 2 cups

3 large egg yolks

1/3 cup sugar

3 Tbsp cornstarch

pinch salt

1 1/2 cups whole  milk

1 cup sweetened flaked coconut

3/4 tsp vanilla
1-2 drops green gel food coloring

1. Whisk egg yolks in a small bowl and set aside. Combine sugar, cornstarch and salt in a small saucepan. Whisk in milk gradually, and cook, stirring constantly, over medium heat until the mixture boils and thickens, about 10 minutes. Remove from heat.

2. Slowly whisk in about a 1/4 cup of the hot milk mixture into the reserved egg yolks to temper. Add the yolk mixture back to the pot with the milk and cook over medium-low heat whisking constantly, until the mixture bubbles and thickens. Remove from heat and stir in coconut, vanilla and food coloring.

3. Transfer the pastry cream to a small bowl and cover with a sheet of slightly greased plastic wrap, pressing it directly onto the cream and chill until cool, at least 1 hour.

Cookies and Caramel Buttercream

Makes 5 cups

1 1/4 cup sugar

1/3 cup heavy cream

6 large egg whites

pinch salt

1 lb butter, softened and cut into small cubes

1 tsp vanilla

1/2 cup chocolate cookie crumbs, homemade or store bought

1. Pour 1/4 cup water into a small saucepan and add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.

2. Remove from the heat and carefully pour in the cream. Stir caramel until smooth then pour a small bowl to cool.

3. Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

4. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.

5. Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. Add the cookie crumbs and stir until they are thoroughly mixed in. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth. (you will have extra for these cupcakes - the excess can be frozen.)

For Decorating

~16 chocolate covered graham crackers (like Keebler) decorated with royal icing

3/4 cup sweetened flaked coconut
1-2 drops green gel food coloring

1/2 cup chocolate cookie crumbs, homemade or store bought

Zombie hand cupcake toppers are from Bake it Pretty


1. Place the buttercream in a piping bag fitted with a large round tip (or a ziploc bag with a corner cut off). Set aside. 

2. Place the flaked coconut into a large ziploc bag, add the food coloring and shake the back until the color is well dispersed.

3. Using and small serrated knife, carefully cut out a small cone from the top of the center of each cupcake, making enough room to fill with about 1-2 Tbsp of pastry cream.

4. Spoon in 1-2 Tbsp of the pastry cream into the center hollow of each cupcake. Pipe a generous amount of buttercream, swirling from the edges to the center. Press some of the colored coconut flakes just around the edges of the cupcake on the buttercream. Using a spoon, create a small dent in the buttercream in the center of the cupcake. Place a gravestone behind each well, then spoon a heaping teaspoon of the cookie crumb "dirt" over each well. Top with a zombie cupcake topper if desired.

5. Enjoy alongside a serving of brains with your favorite fellow ghouls and goblins!

Pumpkin Chocolate Chip Muffins

I think I might have a problem. A pumpkin problem. As soon as the air becomes crisp and the leaves begin to change, I have an irresistible urge to bake and cook everything with pumpkin. 

I can't help myself. Autumn is my favorite season and Halloween my favorite day of the entire year. When I see pumpkins piled up in front of the local farm stands, I know fall has arrived. I just want to carve them and decorate them and eat them!

These muffins are one of my favorite autumn treats. I make them every year, and when September rolls around I start to get the requests: "When are you going to make those chocolate chip pumpkin muffins?!" It seems they have quite the following, and for good reason - they're moist, spicy and perfectly pumpkin! Adding some rich chocolate chips is just the cherry on top.

You'll notice I have a pretty specific protocol when it comes to baking my muffins. Like many other doughs and batters, be careful not to overwork the muffin batter or you'll make one tough muffin. A little streak of flour here and there is just fine. I also start them off at a slightly higher temperature to give them a little extra lift, then lower it back down. Give them a whirl and you'll have requests too!

Pumpkin Chocolate Chip Muffins

Makes 12

1 2/3 cups all purpose flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1/4 tsp salt

2 large eggs, room temperature

1 cup pumpkin puree

1/2 cup butter, room temperature

1 cup semisweet chocolate chips

1. Position a rack in the center of the oven and preheat to 375F. Grease and flour or line 12 muffin cups.

2. Mix together the flour, sugar, baking powder & soda, cinnamon, nutmeg, cloves and salt  in a medium bowl and set aside.

3. In a large bowl beat together the eggs until light colored and thick. Beat in the pumpkin and butter until smooth (a few little chunks of butter are ok.) Mix in the chocolate chips.

4. Add the dry ingredients to the pumpkin mixture and stir JUST until combined. Do not overmix. Spoon the batter into the muffin cups filling them to a little more than 3/4 full. 

5. Place in the oven and bake at 375F for 5 minutes, then lower the temperature to 350F and bake for another 20 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool in the pan on a wire rack for a few minutes, then turn out to cool completely. Enjoy!

Strawberry Ice Cream Sandwiches

Oh, native strawberries. No grocery store bought, California grown, off season strawberry can compare. But they're here and gone in a flash! I don't want to say goodbye!

That's why I make ice cream. Well, among other reasons... But it lets me enjoy those sweet little berries for just a bit longer. Besides, cream and strawberries were meant to be together.

I don't just stop there though. I like to turn that strawberry ice cream into something even more special - ice cream sandwiches made out of thin, chewy brownies! Because cream, strawberries and chocolate should have lots and lots and lots of babies.

The brownie layer stays surprisingly brownie-like with a nice shiny, crackly top - just how I like them. And the strawberry ice cream, well, it's perfect. Rich and creamy, slightly sweet, and bursting with tons of strawberries. Go forth and try it before it's too late!

Fresh Strawberry Ice Cream

Makes about 5 cups
1 lb strawberries, trimmed and quartered
2 Tbsp sweet port wine
1 3/4 cup heavy cream
pinch salt
2 large eggs
3/4 cup sugar
1 Tbsp lemon juice

1. Combine cream and salt in a heavy saucepan and bring just to a boil. Remove from the heat.

2. Whisk the eggs with 1/2 cup sugar in a medium bowl, then slowly add the hot cream in a thin stream, whisking constantly. Pour back into the saucepan and cook over medium-low heat, stirring until slightly thickened and a thermometer reads 170F.

3. Immediately pour the custard through a fine mesh sieve into a bowl and let it come to room temperature, stirring occasionally. Chill, covered, until cold - at least 2 hours and up to 1 day.

4. While the custard is chilling, combine the strawberries, port and remaining 1/4 cup sugar in a bowl. Cover and chill until the custard is ready.

5. Once the custard is ready, puree the strawberry mixture in a blender until smooth (I like to leave a few little chunks, and I don't strain it.) Stir puree into the custard.

6. Freeze the mixture according to your ice cream maker's instructions. If you're making ice cream sandwiches, now would be a good time to assemble them while the ice cream is soft so you don't have to thaw it again. Otherwise, transfer to an airtight container, cover and freeze until firm.

Ice Cream Sandwich Brownies

(From Tartine)

6 Tbsp unsalted butter
8 oz bittersweet chocolate, coarsely chopped
1/2 cup minus 1 Tbsp all purpose flour
3 large eggs
1 cup lightly packed light brown sugar
1/4 tsp salt
1/2 tsp vanilla


1. Preheat oven to 350F. Line two 9x13 inch glass baking dishes with parchment paper. Lightly grease and flour the parchment as well, just for insurance.

2. In a small saucepan, melt the butter over low heat. Remove from the heat and add the chocolate, stirring until melted. Set aside to cool.

3. Sift the flour into a small mixing bowl and set aside. In a medium mixing bowl, combine the eggs, sugar, salt and vanilla. Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4-5 minutes.

4. Fold the cooled chocolate into the egg mixture. Add the flour and fold it quickly but gently until well incorporated.

5. Divide the mixture evenly between the 2 baking dishes, smoothing the surface with spatula or large spoon. Bake until the top feels set and the batter has just baked through, 7-10 minutes. Let cool to room temperature in the baking dishes on a wire rack, then turn out onto the racks to cool completely.

6. To make the sandwiches, let 2 pints ice cream soften just until spreadable. Line a 9x13 inch baking dish with plastic wrap, allowing enough overhang to cover the top of the sandwich completely when it is assembled. Place 1 brownie layer, top side down, in the lined dish. Scoop the ice cream out onto the brownie and spread evenly and quickly with a spatula. Top with the second brownie layer, top side up, and gently and evenly press down on the second layer. Fold the plastic wrap over the top, covering completely. Using a square plate or book, press down with firm, even pressure to distribute the ice cream evenly. Freeze for at least 3 hours.

7. Uncover the top, turn the sandwich out onto a cutting board, peel away teh plastic wrap and cut into desired size with a large, sharp knife.

Chocolate Marquise on Meringue: Daring Bakers May 2011

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

Oh, you want me to make a decadently boozey, chocolatey dessert? I don't know... doesn't sound like anything I'd like at all...

This was one delicious challenge. 

This is a recipe I could think of a hundred different variations, so I will definitely be whipping it out as an impressive dessert to fit any occasion. 

For this month I made the chocolate marquise in a loaf pan with a layer of speculoos spread in the middle. The spread is made from yummy speculoos biscuits, which are a variety of sweet Belgian biscuits that remind me of a cross between gingersnaps and graham crackers. With the chocolate, speculoos and meringue, the dessert was a play on s'mores!

You can now buy jars of speculoos spread at some specialty food stores in the US, but if you can only find the cookies this recipe at seitan is my motor is a pretty good substitute!

You can find the original recipe here or here. Here is my variation!

Chocolate Marquise
with Speculoos, Toasted Meringue and Tequila Caramel

1/2 recipe prepared Chocolate Marquise

3/4 cup speculoos spread

1/2 cup dutch process cocoa powder

1/2 recipe Meringue

1/2 recipe Tequila Caramel

Crushed speculoos cookies for plating (optional)

1. Line a 9x5inch loaf pan with parchment paper leaving an overhang in order to lift the marquise out once it is frozen.

2. Pour enough of the chocolate mixture to fill up half of the prepared loaf pan. To make spreading the speculoos easier, freeze this half for about 45min - 1 hour, or until it is slightly firm to the touch. 

3. Spread the speculoos over the slightly frozen half of the marquise, leaving about a 1/4 inch border around the edge. Pour enough of the chocolate mixture to fill up the rest of the pan and smooth out the top (you may have a little excess of the chocolate mixture). Freeze until solid, about 3-4 hours, or overnight.

4. Once you are ready to plate and serve, prepare the caramel and meringue. Drizzle the caramel over the plate, then pipe or spoon your meringue where desired. Toast with a blowtorch (or a lighter if all else fails!). 

5. Remove the marquise from the freezer and cut into 1 inch slices. Working quickly, toss the slices around in the cocoa powder to coat (you may want to keep some of the slices in the freezer if you are working with the whole loaf as they will melt very quickly.) Arrange the slices on your plates and top with some crushed cookies and more caramel if desired.

6. Enjoy your super swanky s'mores dessert!