Mint Chocolate Chip Cookies - Magically Delicious

We got the flu. All of us. So I haven't baked much these last few weeks...at first because I was taking care of Mr.Sweetshack...then because I was taking care of my sick little ones, and then because I couldn't taste (due to the flu junk). I didn't want to try a new recipe and not know if it was good or if my judegement was thrown due to the whole "no-taste" factor.
Flu or not, we needed dessert...so I took the easy way out and made something that I knew would be good...plus I thought I should jump on the St. Paddy's Day bandwagon before it's too late ("bandwagon" - is that a real word? sounds funny when I say it...bandwagon...). Anyway, we love these Mint Chocolate Chip Cookies around the holidays, and it only took a little green food coloring (ok alot of green food coloring...not that I'm a fan of food coloring in mass quantities or for no apparent reason, but I thought it necessary to enhance the St. Patrick's-y-ness)...


Andes Creme De Menthe Cookies:

Ingredients:
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:
Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips (note: the actual recipe calls for a whole package, but to me that's too minty - so I always just use 1/2 of a package) and then flour...add lots of green foodcoloring in honor of St. Patrick's Day...

Chill approximately one hour in the refrigerator

Scoop dough onto cookie sheets...decide if you're a smoosher or not...maybe I should explain...Ok - depending on what recipe I am making, sometimes it is necessary to "smoosh" the dough slightly with your palm (you heard it here first folks, "smoosh" is now an official baking term), so like instead of baking a cookie dough ball shaped like a scoop of icecream, you are baking a level disc of cookie dough. In this picture, the cookie on the left was smooshed, the cookie on the right was not, the left one bakes more level, the one on the right is more domed...but I took this picture with a pink camera, so you may not be able to see what I mean, but that's ok because I have a cute pink camera, right?



Bake at 350° F for approximately 8 - 10 minutes.

Now you can say fun Irish phrases like "top 'o the mornin' to ya" and "wee lassies" and "magically delicious" (ok that last one technically is not irish...as far as I know).



I feel compelled to tell you that your eyes are not playing tricks on you, these cookies ARE different sizes...I couldn't decide which size scoop to use, so I used 3 graduated sizes :) Also, if you are new to food coloring - do not be alarmed if "the luck of the Irish" follows you into the next diaper change...just sayin'.


Happy Baking!

Julie

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Sweet Tooth Friday

How to Make an Ice Cream Cake

Soooo....Mr.Sweetshack had a birthday Friday...and has been sick with the flu all week. His birthday cake request was an icecream cake. The man is very particular. He wanted chocolate cake with chocolate chip icecream and a chocolate cake layer on top. Vanilla icecream for "icing" on the outer layer, whipped icing borders and chocolate chips but NO buttercream (he is not a fan...). So, this is what he got:





On Friday. His actual birthday day. I gave the man 6 storebought mini-refridgerated petitfours and stuck a candle in them. Because I had been running errands all day. Because an icecream cake, while not difficult, can be complicated. Because it has many layers, requires working in short spurts, and, well...it's icecream. So yes, I, horrible wife that I am, gave my sweetie the storebought mini-refridgerated petitfours on his birthday because I ran out of time and his icecream cake was still...processing.

But no worries, we're good...I think I made it up to him on Saturday...




Now I want to share with you the method I have perfected (err...somewhat) over the years.

How to Make an Ice Cream Cake:

You will need:

No life. Or atleast a day or two to work on this in short intervals.
Cake mix, and ingredients required
Icecream - I use one flavor for the layer, and one to "frost/ice" with
Icing - you can make this yourself or use storebought (I used whipped icing for the borders)
Ganache - (optional) to write the message and decorate inplace of buttercream.

What to do:

Bake your cake. I used a boxed chocolate cake mix - reality check: it's going to be frozen, so "scratch cake" is kind-of a waste of time here...

Cool cake completely, then trim the tops so they are level (I used this tool found at most craft shops, but a knife works just fine). Wrap layers in plastic wrap, place in freezer.



Set icecream out on counter and let soften for approx. 30 minutes, until it is soft enough to scoop and spread.

Wash your cake pan, place a large layer of plastic wrap horizontally over the pan, gently press down allowing the plastic wrap to take the shape of the pan. Repeat with a vertical layer of plastic wrap. Scoop icecream into the same cake pan that was used for your cake layers (you know after you've washed it. Or don't wash it...whatever.)




Spread the icecream around in the cake pan (using an icing spatula) until it is smoothe and level. Fold the layers of plastic wrap over top of icecream layer, place pan in freezer to set for several hours.



Prep your cakeboard. After the icecream layer has had time to set, set out the second flavor of icecream, which will need to thaw for about 30 to 45 minutes (you want this to be soft enough to spread, like icing).



Stir the "icing" icecream until blended, then remove your cake layers and icecream layer from freezer, and begin to stack. I usually put a smear of "icing" icecream onto the cakeboard to help the cake layer adhere. Then carefully remove cake layer from plastic wrap and place on cake board. Place a thin smear of the "icing" icecream on top of the cake...



then carefully unwrap the icecream layer from the plastic wrap and place on top.





Ok. Moment of truth. For this particular icecream cake I used a sugar free cake mix. He asked for it. It behaved - weirdly. It shrunk away from the sides of the pan ALOT after cooling. So, when I stacked my cake, I noticed that my icecream layer was much bigger than my cake layers. It was protruding and would not have been pretty if I had left it how it was and just iced it anyway. Had to do some trimming. You may not need this step, just use your judgement.

I carefully trimmed the icecream layer by holding a knife against the side of the cake, turning my turntable slowly and sawing with the knife. The excess icecream pieces will fall to the cakeboard and you will feel compelled to eat them so they don't melt there. It's ok. Happens to the best of us...(so I'm told).



If you have a second layer of cake, place on top of the icecream layer now. (I usually only do 2 layers for an icecream cake - one layer of cake, one layer of icecream. But I was following a "request"). See? Told you. Particular.

You may find it necessary to now trim again, so that all 3 layers are flush with each other. You may not need to. I did. Whatever.



Now that your cake/icecream sides are even, you can "ice" your cake. I like to use a large icing spatula, and just pretend that the icecream is icing. Except that it melts. When you get a good base coat/crumb coat, place it back in the freezer for an hour or so. Also place your "icing" icecream back into the freezer (you want it to be soupy spreadable, not melted).



When you get time again, set out your icing icecream again and thaw to the same consistency. Or do what I did...I finally figured out that at this point it's much faster to pop it into the microwave for 30 second intervals (stirring in-between) until it reacehes the desired consistency. Working as quickly as possible, get a good even coat of "icing" icecream on the sides and top of your cake. This will be your final coat. Pop cake and "icing" icecream back into the freezer.

When you feel that your cake has set thoroughly, remove from freezer to decorate. I used a #22 tip and whipped icing for the borders. You can use storebought buttercream or whipped, or just make some yourself.

I had refridgerated the ganache I had leftover from making the flourless chocolate cake (if you did not make that...insert guilt trip and bakers' remorse here). So, I placed that into a piping bag with decorator tip #3 and used it to write the "Happy Birthday" message, then just did some streamers along the top. Because I thought it might need more chocolate, fat and calories...plus I had to make up for all of the lost sugar in the "sugar-free" cake mix =)

Here's how it looks cut:

YUM!! Sooo worth all the time and hassle. If you have questions, or if I've totally lost/confused you, please feel free to comment so I can help out.

Happy Baking!

Julie

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Sweet Tooth Friday

Flourless chocolate souffle cake

I have been wanting to try this cake for years, so I thought it only fitting that I make it for Valentine's day...buuuuut I missed the Valentine's deadline. Eh, probably for the best - in the looks department, this cake is very unimpressive (infact it's downright ugly)! But no worries - what it lacks in charm it makes up for in taste.
I found this version in Parade magazine (that comes in the Sunday paper) from 2/06/11. It is, quite possibly, the ugliest cake I have ever made...at first sight, it hurt my heart...but I am ok with that now.

Flourless Chocolate Cake:

7 oz. semi-sweet chocolate
3/4 cup butter
1 cup sugar, divided
4 eggs, separated

1. Preheat oven to 350°F. Melt chocolate and butter in a double boiler. Stir together half the sugar and four yolks; add to melted chocolate concoction.




2. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan.


3. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.


Ok, so I just could not bear to serve an ugly cake intentionally. I decided to dress it up with some ganache. I used this simple recipe, but scaled it down to 4 servings.

Ganache I

These are the amounts I used:

5 oz semi-sweet chocolate
1/2 cup heavy cream


1.Chop the chocolate into small pieces and place it in a large stainless steel bowl (um I used chocolate chips and a glass bowl)

2.In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.






3.Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

I turned the cracked, ugly cake out onto a cake board, then iced with my ganache...still ugly, but not as bad...this cake turned out to be very rich and delicious. If you are a chocolate lover, it's definitely one for you!





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Peanutbutter Cup brownies

Did you make the chocolate peanutbutter hearts? Do you have them coming out of your ears? Are you wondering what to do with all of the leftovers? Well...I was. After day 3 there were still tons left, and for some reason I seemed to be the only one still eating them...
That's when I remembered - Peanutbutter cup brownies! This recipe is a favorite at our house, so I wanted to share it here. I love that it's super fast and easy, and did I mention chocolate? If you didn't make the chocolate peanutbutter hearts (shame on you) have no fear, I usually use storebought peanut butter cups for this recipe (I like the Sam's Choice brand that wal-mart carries, because they're creamier than the name brand).

Peanutbutter Cup brownies:

What you need:
Brownie mix and ingredients (usually 2 eggs, oil and water)
peanut butter cups (or the leftover chocolate peanut butter hearts)

What to do:
1. Pre-heat oven to time suggested on brownie mix box, spray pan with cooking spray.
2. Mix brownie mix according to package directions, pour into pan.



3. Chop up peanut butter cups or chocolate peanut butter hearts (I used 6 hearts).



4. Sprinkle peanut butter cups over top of brownie batter, bake according to package directions.



Enjoy!



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Chocolate dipped strawberry cupcakes

So I signed up to make cupcakes for my son's class. I wanted to do something different, and I thought about one of my DH's favorite indulgences - chocolate dipped strawberries. So I asked myself "How yum would it be to turn that into a cupcake?" Answer: soooo yum! Here's what I did:


Chocolate dipped strawberry cupcakes:

1 strawberry cake mix
3 eggs
1/2 cup oil
1 cup sourcream
1 teaspoon vanilla
1 cup mini chocolate chips (semi-sweet)

Pre-heat oven to 350 degrees. Line cupcake pan with cupcake liners. I made mini-cupcakes, and this recipe made 68, if you make regular sized it should make about 34.

Mix cake mix, eggs, oil, sourcream and vanilla on low speed for 30 seconds. Scrape the sides of the bowl, then mix on medium speed for 2 minutes. Add mini-chocolate chips and stir into batter. Fill mini-cupcake pans (I used a regular sized scoop from Target and it filled almost to the top of the muffin cup). Bake 10 to 15 minutes or until done. I had to bake 15 because my oven is new and bakes slow...you should start at 10 minutes and check for doneness, then set the timer a few minutes more if not done. Note: when baking cake, cupcakes, or muffins - I do not want the toothpick to come out clean - if it comes out clean you may have overbaked and end up with dry goodies...I like the toothpick to have a few moist crumbs, but not batter on it.



Let cupcakes cool. You can stop here and still have a yummy treat.



I wanted to kick it up a notch. I reheated some leftover chocolate from yesterday's chocolate peanutbutter escapade and dipped to my hearts content. Just place the cupcake upside down in the chocolate, give it a little swirl, until the chocolate covers the top of the cupcake, extending to the liner.




You can stop here...





Or give it some cupcake bling. To get the sprinkles on the sides, place sprinkles on one end of plate, holding cupcake sideways, gently roll the edges of the cupcake in the sprinkles.





So after all of that, I decided that these might be a little too mature for 4 year-olds, so for the kids' class I used some left-over buttercream from a previous cake and then topped with a conversation heart...also very cute :)



Happy Valentines' Baking!

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Homemade Valentines - Chocolate Peanut butter Hearts

I wanted to make something for my sweetie for valentine's day, and remembered I had seen these cute chocolate peanutbutter hearts at Sunday Baker and Mommy's Kitchen. Thanks to coupons, I scored some free Peanut Butter, so I knew I had to try this recipe.
OMG. There are no words. You know those Chocolate Peanut butter eggs and trees that the stores have during the holidays? They taste like those. Only better. Much better, 'cause they're homemade, and fresh, and creamy, and you get to decide what goes into them!
Warning: Don't make these when the house is quiet and the kiddos are at school. You may save yourself some sanity, but at what cost to your waistline? Make 'em when the kids are at home, and running in circles, and you're too busy trying to keep the monkeys off the ceiling to bother tasting more than one...don't say I didn't warn you :)

Chocolate Peanut Butter Hearts:

1 regular-sized jar of peanut butter
1 stick of butter (or margarine)-softened
3-5 c. of powdered sugar
1 bag of semi-sweet chocolate morsels
3 Tbsp. shortening

In a large mixing bowl, combine the peanut butter and stick of butter. Stir until very creamy.



Slowly start to stir in the powdered sugar, one cup at a time. Eventually you can just use your hands to start mixing it in. You want the mixture to be the consistency of play-doh. It should not stick to your hand at all and you should be able to easily form a ball with it (I divided into about 4 medium-sized balls because it was easier to work with). Once it's to this point, you won't need to add anymore powdered sugar (don't do what I did - I did 4 cups and it was too stiff and crumbly...if this happens, just slightly wet your hands and knead that water into the dough to encourage all the crumbles to stick). Also a good idea to use food prep gloves (wal-greens, $4 for 80 disposable), to keep off the peanutbutter grease.
Sprinkle a clean surface with a dusting of powdered sugar (I roll in between parchment paper sheets, less stick and less mess). Flatten some of the peanut butter dough on this surface, and slowly roll it to about 1/2" thickness (it should be very easy to roll. If not, add more powdered sugar). With a 1-1/2" heart cookie-cutter, cut out the heart shapes:



Place the hearts on a cookie sheet lined with parchment or wax paper. Refridgerate for at least an hour or freeze for 30 minutes (I stuck mine in the freezer overnight because I didn't have time to do them all in one sitting).



In a microwave-safe bowl, heat the chocolate morsels with the shortening for 1 minute. Stir frequently and the chocolate will start to melt more. Reheat for another 15 seconds, stirring again afterwards. Continue to do this until the chocolate is completely smooth and the shortening is melted (should not take more than 1 1/2 to 2 minutes). If the chocolate seems too thick and fudgey, add a bit more shortening. You want it almost at a runny consistency.



Remove hearts from the fridge. Using a large fork, dip the hearts in the chocolate one at a time. With the covered heart sitting on the top of the fork, bang the fork against the side of the dish removing any excess chocolate. Place the heart on the wax paper to set.



I like to re-use some of the left-over chocolate to drizzle across the finished hearts, or melt a contrasting color chocolate and drizzle. You can have fun dressing them up with different sprinkles, sugars, and colors/flavors of chocolate, or even use chunky peanut butter. I put the finished hearts in cupcake liners, but there are some SUPER CUTE packaging ideas at the Sunday Baker post!




This recipe made 66 for me, but yield really depends on how thick you roll the filling, (I aimed for the suggested 1/2 inch, but it wasn't perfect or exact), what size heart cutter you use (I went with the suggested 1 1/2 inch heart), and how many you eat in the process...just sayin'.

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