Life, and Chocolate Cupcakes

Wow. We have been so busy lately, and I am sorry we haven't posted in so long! Last week we moved! (sure we only moved 15 minutes away...) It's been crazy around here, needless to say! We seem to have been packing and packing and packing for weeks now! Finally, I think we are at a point were we can sit back and enjoy our new house! It was hard to say goodbye to our old house though, we had lived in it for 7 plus years! But, it is nice to have a larger home, and for that I am so very thankful! God really has blessed us!
Also, my sister Lauren had her birthday yesterday! We ate out with all the family, and then did some shopping! Also, we went to see "Car's 2"! I enjoyed the movie, but It definitely was not the quality story line of the first. *sigh* I am still a huge Pixar fan though!

Alright, now for the recipe! These cupcakes are AWESOME! I found the recipe off of "My Baking addiction". I love that blog! It's the best place to go if you need a good dessert or other baked treat! The only thing I changed for the cupcake was I added just a tiny bit of cherry flavoring to the frosting! It was soooo good. The cake was very moist, and how can you go wrong with creamcheese frosting??

Here is a link to the recipe!

brownie chocolate cookie bars!

Hey all! :)
Here is a really awesome recipe! Yeah, it's really good, rich, chocolatey, gooey, and delicious!
You should try it; though be prepared, you might just eat the whole pan! :)


Recipe :)

1 box brownie mix
1 recipe Nestle toll house cookie dough (made and chilling in fridge)
Chocolate ganache (recipe below)

1. Make brownie mix according to box directions.
Spread in the bottom of prepared 13 by 9 glass pan.
2. Drop cookie dough by tablespoon full onto the brownies until most of the brownie mix is covered.
3. Bake at 350 for 35-40 minutes.
4.Let cool


Chocolate Ganache recipe
12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butte

1.In a small saucepan, heat cream and butter until just before the boiling stage.
2Pour over the chocolate morsels.Let stand about 20 seconds and stir until smooth.
3.Pour over brownies and let set before cutting.

It has been a while,but here I am once again. :) I wonder what I should share? This part is ALWAYS the hardest for me...picking out just one recipe at a time!!

So...I guess I will share the latest new recipe I have tried for chocolate chip cookies.This recipe makes the best simple cookie recipe!The cookies turned out chewy,chocolaty and pretty like there meant to be.:)

The recipe is from Gimme Some Oven if you have not looked at her blog you certainly should! Everything I have made from it has always turned out good!

Dad’s Chocolate Chip Cookies
(From…yep…my dad!)

Ingredients:

• 1 cup + 2 Tbsp. butter, slightly softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups semisweet chocolate chips (mini, regular, or chocolate chunks!)

Method:

Preheat oven to 350 degrees F (175 degrees C).

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips. Drop by large spoonfuls onto prepared cookie sheets.

Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

Ali’s Tip:

To avoid having flat cookies (with this or other recipes), be sure that the dough you pop in the oven is pretty chilled. So when you’re mixing these up initially, I’d recommend letting the prepared dough sit in the fridge for at least 20-30 minutes before baking your first batch.

Wacky Cake

I am really sorry, I know it has been awhile since my last post! :( I hope you have not been to desolate without me! :)
Anyways... this is a very neat (and yummy!) recipe! It was created during the World Wars when sugar, milk, eggs, and butter were scarce, so cooks has to improvise.
I think they did a good job. Tell me what you think. =)

Wacky Cake

Serves 6 to 8

This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.

1 1/2	cups all-purpose flour
3/4	cup sugar
1/4	cup natural cocoa powder
3/4	teaspoon baking soda
1/2	teaspoon table salt
5	tablespoons vegetable oil
1	tablespoon distilled white vinegar
1	teaspoon vanilla extract
1	cup water
	Confectioners' sugar

1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.

2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. As shown in photo 1, make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan (photo 2), and mix until just a few streaks of flour remain (photo 3). Immediately put pan in oven.

3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners’ sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.)

picture provided by cooks country.com