No-Bake Oatmeal Coconut Chocolate Cookies

So I was on a no-bake oatmeal cookies kick and I came across these gems – a childhood favourite.
Ingredients: 
  • 1/4 cup of milk
  • 1/4 cup of butter
  • 3/4 cup of sugar
  • 3 tbsp cocoa powder
  • 1/2 tsp vanilla
  • 1 1/2 cups of quick cooking oats
  • 3/4 cup of coconut

Cookie time:

Bring the milk, butter, sugar and cocoa powder to boil for 2 minutes. Remove from heat and add the vanilla, oatmeal and coconut; mix thoroughly.

Drop spoonfuls onto a silpat mat or wax paper and wait until dry. Enjoy.

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Snickerdoodle Cupcakes with Cream Cheese Frosting

Adapted from a Martha Stewart recipe. What a lady.

snickerdoodle is just so fun to say

Unfortunately J wasn’t here to enjoy these ones ūüė¶

Ingredients:

Cupcakes:

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups buttermilk
Cream Cheese Frosting:
  • 8 ounces cream cheese
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 cups confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract

Get Bakin’:

Cupcakes:

Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift flour, baking powder, salt, and 1 tablespoon cinnamon.  With an electric mixer, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Frosting:

Using an electric mixer, beat cream cheese on medium speed until smooth. Add butter, and beat until fluffy.  Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar and dust over frosted cupcakes using a sieve.

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No-Bake Oatmeal Peanut Butter Cocoa Cookies

I learned about these cookies from a friend I work with. ¬†She has recently¬†developed¬†a wheat allergy and says that the thing she misses most are cookies. ¬†While these may not be your classic chocolate chip cookies, they’re pretty damned delicious. ¬†I surprised J with a batch of the no-bake beauties when he came to visit me this weekend ūüôā

These cookies are quick, do not require an oven or any great amount of skill, and are safe for celiacs or people with gluten/wheat allergies. ¬† Also, they’re delicious.

they taste better than they look

I actually used more cocoa and less peanut butter than the recipe called for – I found the PB to be a bit overwhelming otherwise.

Ingredients: 

  • 1/2 cup unsalted butter
  • 2 cups sugar
  • 1/2 cup milk
  • 1/4 cup unsweetened cocoa (Dutch process is best)
  • 1/2 cup smooth peanut butter
  • 1 1/2 tsp pure vanilla extract
  • 3 cups oats

Directions:

In a large saucepan, melt the butter over medium heat. ¬†Add sugar and stir until completely incorporated. ¬†Quickly add milk, stir until incorporated (you don’t want the butter/sugar combo sitting over the heat too long or the sugar will start to burn). ¬†Add cocoa powder and, stirring continuously, let simmer over medium heat for two minutes.

Increase heat to medium-high and add the peanut butter and vanilla.  Stir until incorporated.  Let boil for two minutes then stir in oats.  It should be a thick sticky mixture at this point.

Using a spoon, drop dollops of mixture onto parchment paper.  Let stand for 15-20 minutes.  Enjoy!

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Boston Cream Pie Cupcakes

If you plan on enjoying these right away, I suggest making the vanilla cream first!
Ingredients:
Cupcakes:
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract

Vanilla Cream:

  • 2 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons plus 1/2 teaspoon cornstarch
  • Pinch of salt
  • 1 cup heavy cream
  • 1/2 teaspoon pure vanilla extract

Chocolate-Ganache Glaze:

  • 2/3 cup heavy cream
  • 6 ounces semisweet chocolate, finely chopped
  • 1 tablespoon light corn syrup

Directions:

Cupcakes:

Preheat oven to 350.  Prepare muffin tins, set aside.  Whisk together flour, baking powder, and salt in a small bowl. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.  Warm milk and butter in a saucepan over low heat.  Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

Vanilla Cream:

Whisk yolks until smooth. Mix sugar, cornstarch, salt and cream in a medium saucepan over medium heat. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.  Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.  Transfer into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate-Ganache Glaze:

Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

Bring It All Together:

Using a serrated knife, cut each cooled cupcake in half horizontally. Add a spoonful of vanilla cream to bottom half and sandwhich with top.  Drizzle with chocolate-ganache glaze.  Enjoy!

 

 

 

 

 

 

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Vanilla Buttermilk Cupcakes with Strawberry Vanilla Butter Cream

These cupcakes are beyond dense. ¬†They’re moist and rich and are best enjoyed with a tall glass of milk. ¬†Recipe adapted from a Martha Stewart recipe – woman’s a genius.

The Strawberry butter cream will change your life.

raaaawberries - thanks for the picture Martha

Ingredients:

Cupcakes:

  • 3 cups cake flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract

Strawberry Butter Cream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners’ sugar (use what you need, you might use more or less)
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup blended strawberries (more strawberries never killed anyone though…even out the consistency with more icing sugar)

Directions:

Cupcakes:

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. Combine flour, sugar, baking powder, and salt. ¬†Add butter, mixing until just coated with flour. ¬†Whisk together eggs, buttermilk, and vanilla. ¬†Using an electric mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition. ¬†Beat until ingredients are incorporated but do not over-beat! This will create dry cupcakes (not that that’s even possible with the amount of buttermilk in this recipe…). ¬†Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Once cupcakes have cooled?

Frost ’em. ¬†Eat ’em.

Butter Cream:

About as simple as they come!  Blend strawberries, set aside.   With an electric mixer cream butter until smooth and creamy.  Add sugar, milk, strawberries and vanilla; mix until light and fluffy.

Pretty, ammiright?

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Guacamole

Guac!

The long awaited guacamole! The secret is the fresh cilantro. ¬†You have no idea…

Ingredients:

  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 Spanish onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

Directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve with chips!

…but honestly, I would just eat this stuff with a spoon.

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Banana Cupcakes with Maple Brown Butter Frosting

naners
Long time, no post…
Ingredients:
Cupcakes:
  • 1 cup mashed bananas
  • 1 tbsp lemon juice
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 stick unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • 3/4 cup buttermilk

Frosting:

  • 1 stick butter
  • 3 cups confectioners sugar (more or less)
  • 1/4 milk
  • 3 tbsp real maple¬†syrup¬†(probably more….I loaded up on the maple)

How To: 

In a small bowl mash up bananas with lemon juice.  In separate bowl, mix together flour, baking soda, salt, cinnamon and nutmeg.  In a third bowl (last one, I swear), cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Add flour mixture and buttermilk alternately while mixing continuously.  Beat in banana mixture until well blended.  Bake at 350 until golden brown or a toothpick comes out clean.

Frosting: 

In a saucepan, melt butter over medium heat until golden brown. ¬†In a bowl, add butter to sugar, then add milk and syrup. ¬†Beat until fluffy. ¬†Add more milk and maple syrup for a more drizzle-like topping. ¬†Easy on the liquids if you want it thick. ¬†Let cupcakes cool, frost them and top with ‘naner slices and cinnamon.

 

 

 

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