Memories are dangerous things.
You turn them over and over, until you know every touch and corner, but still you’ll find an edge to cut you.
―Mark Lawrence, Prince of Thorns
Memories are dangerous things.
You turn them over and over, until you know every touch and corner, but still you’ll find an edge to cut you.
―Mark Lawrence, Prince of Thorns
A little party may not, but you know what? a few finals definitely hurt me.
Luckily for my sore, sorry self, I am done.
I turned off all my alarms this morning. I got 10 hours of sleep.
I am home, and now the holiday fun begins.
Before I came home, I sent off some gifts to my person and his family, theirs snuggled in his suitcase, his meticulously packaged in thick wrapping paper and gold ribbon and carefully nested into a big fedex box.
I have lists of presents to collect and wrap and place under the tree. Then I have to wait, breathlessly, for them to be opened.
For that matter, we have a Christmas tree to search for—we must find a properly plump one that won’t leave green trails scraping across my mother’s white ceilings (it always does).
I have cookies and caramels to make and citrus begging to be transformed into an olive oil cake.
I actually remembered to bring my camera home with me, this time, so expect plenty of new posts coming through (so much free time for baking and blogging!!!!!).
These cupcakes are relics from before finals began.
I barely had time to shower during finals, people, let alone make sprinkly, happy Oreo cupcakes.
I saw some birthday cake Oreos in the store the other day, and they were practically begging to be made into extra special, sprinkled cookies and cream cupcakes.
These are simple, but very fun, and perfect for birthday parties and the like.
Simple dark chocolate cupcakes with Oreos baked right in are topped with crumb- and sprinkle-flecked American buttercream icing with a heavy dose of salt.
They’re topped with half an Oreo and, of course, more sprinkles.
Easy, quick, cute—exactly what I want out of a cupcake.
It’s winter break!! Plenty of reason to celebrate with cupcakes!
(Also, happy 12/13/14!)
Birthday Cake Oreo Cupcakes
makes 12 cupcakes
cupcake portion adapted from Sweetapolita
ingredients:
for the cupcakes:
3/4 cup (95 grams) flour
3/4 cup (150 grams) sugar
1/4 cup (30 grams) cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornstarch
1/2 teaspoon plus a small pinch kosher salt (~5/8 teaspoon)
1/3 cup (80 mL) low-fat milk
1/4 cup (60 mL) coffee, hot
3 tablespoons (45 mL) oil
1 egg
2 teaspoons vanilla extract
6 birthday cake Oreos, cut up into pieces
1 teaspoon flour
for the oreo frosting:
1 cup (230 grams) unsalted butter
1/2 teaspoon kosher salt
2 cups (230 grams) powdered sugar
3 tablespoons (45 mL) half and half
6 smashed birthday cake Oreos (1/4 cup crumbs)
2 tablespoons sprinkles
6 birthday cake Oreos, halved, for decorating
extra sprinkles
directions:
Make the cupcakes: preheat oven to 350 degrees F.
Line 12 cupcake tins with liners.
Whisk together flour, sugar, cocoa powder, baking soda, baking powder, corn starch, and salt.
Whisk together milk, coffee, oil, egg, and vanilla extract.
Pour the wet ingredients into the dry while whisking vigorously; batter will be a little thin.
Toss chopped Oreos with flour, then stir into batter.
Portion out batter into cupcake tins.
Bake for 15 minutes, until springy to the touch.
Allow to cool completely.
To make frosting, place butter and salt in the bowl of a stand mixer and beat on high for 5 minutes.
Scrape the bowl and beat for 2 more minutes.
Add in the powdered sugar very slowly, while mixing on low speed.
Drizzle in half and half once all the powdered sugar is incorporated, and beat on high speed for 2 more minutes.
Add in the Oreo crumbs and some sprinkles and stir to combine.
Pipe onto cooled cupcakes, nestle half an Oreo on top, then top with more sprinkles!
One slice of this will do in your chocolate cravings in just the right way.
Mississippi Mud Pie just done grew up.
Pinch cream of tartar
Loosen your belts, unbutton your jeans, and ready your stomachs.
Diners across the nation have been serving hundreds of different flavors of pie for ages. (And thank goodness for it!)
And with that, I’m hungry. Over and out.
Super Freak Brownies
blondie layer from smittenkitchen, red velvet brownies adapted from varying online sources
for the blondie layer:
ingredients:
1/2 stick butter, melted
119 grams light brown sugar
1/2 a large egg (weigh it out, divide by two, and save the other half. You’ll need it.)
splash vanilla
pinch sea salt
1/2 cup flour
big handful bittersweet chocolate chips
directions:
Mix the butter, sugar, egg, vanilla, and salt together. Stir in flour, then chocolate chips. Spread over the bottom of a well-buttered 8×8 pan. Top with Oreos. (You’ll need 16)
for the ganache:
ingredients:
big handful of chocolate chips- I used bittersweet (use your discretion on how chocolaty you want it)
1/3 cup peanut butter
directions:
Heat chocolate and peanut butter together until melted and combined, either in a microwave or on a stove top. Spread over Oreos.
for the red velvet brownies:
ingredients:
1/2 stick melted butter
1/2 cup sugar
splash vanilla
bit of red gel food coloring
pinch sea salt
1/2 teaspoon white vinegar
2 tablespoons cocoa powder
1 egg
1/4 cup plus 2 tablespoons flour
4 ounces cream cheese, softened
1/2 a large egg
2 tablespoons sugar
splash vanilla
directions:
Mix the butter and the first measurement of sugar together with the vanilla, food coloring, sea salt, vinegar, and cocoa powder. Next, add in the egg, then stir in the flour. Pour 3/4 of the batter over the ganache, reserving the rest to dot the top of the cream cheese mixture. For the cream cheese swirl, beat the cream cheese, 1/2 egg, sugar, and vanilla together, then dollop it over the brownies. Dot the cream cheese with the remaining red velvet batter, then swirl to your heart’s content with a toothpick.
Bake at 350 degrees F for 30-35 minutes, or when a toothpick comes out clean.
Allow to cool, then cut into 9 squares.
Americana Dream Cream Pie:
ingredients:
all-butter pie dough for 1 single crust, (baked at 425 for 8 minutes lined with aluminum foil and loaded with pie weights, then at 350 without the aluminum/pie weights, but pricked with a fork, for 15-20 minutes longer, until golden) brushed with melted chocolate once cool
3 super ripe bananas
4 tablespoons sugar
2 tablespoons butter
1/4 cup flour
100 g bittersweet chocolate
1/3 cup half-and-half
1 can coconut milk
pinch salt
1/2 cup sugar
1/4 cup flour
4 egg yolks
splash vanilla and coconut extract
1 cup finely shredded unsweetened coconut
toasted chunk coconut, for garnish
directions:
Put bananas, sliced, into a pan with the butter, sugar, and flour. Allow to cook until the mixture is thickened and very, very fragrant, about 10 minutes on medium heat.
Pour into bowl and allow to cool. Once cool, pour into the cooled and chocolate-brushed pie crust. Make the pastry cream: heat up the coconut milk until simmering. Whisk the yolks, flour, sugar, and salt together in a bowl. Pour 2/3 cup of the hot milk over the yolks while whisking, then pour the yolk mixture back into the pan with the milk. Allow to come to cook (it will boil and bubble) until thickened significantly. Pour into another bowl, stir in the extracts and coconut, and allow to cool completely. Next, heat up the half-and-half until almost boiling (I nuked it). Pour it over the chocolate and allow to sit until the chocolate is melted, then stir until smooth. Pour/spread over the bananas, then spread the cooled pastry cream over that. Chill until well-set, then garnish with the toasted coconut.