Chocolate-y Pumpkin-y Muffin-y, oh my!

Pumpkin Chip Muffins

Made: October 27, 2013

Ingredients:
- 4 eggs
- 2 cups sugar
- 1 15oz can solid-pack pumpkin
- 1 1/2 cups canola oil
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups (12oz) semi-sweet chocolate chips

Directions:
- Preheat oven to 400 F
- In a large bowl, beat eggs, sugar, pumpkin and oil until smooth
- Combine the flour, baking soda, baking powder, cinnamon and salt
- Gradually add the flour mixture to the pumpkin mixture, mixing well
- Fold in chocolate chips
- Fill greased or lined muffin pans 3/4 full
- Bake for 15-18 minutes or until a toothpick inserted neat the center comes out clean
- Cook in pan for 10 minutes before removing to wire rack

One of the few things I like about fall ... all the new pumpkin recipes come out! These are very yummy and mine came out super moist. These could be just as delish without the chocolate chips, but either way I'm pleased!

(Recipe used: Taste of Home)

Coffee and Chocolate

Deep-Dish Brownies

Made: May 26, 2013

Ingredients
Brownies
- 2 cups sugar
- 1 cup butter, melted
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt

Frosting
- 4 oz semisweet chocolate, chopped
- 1 tablespoon butter
- 1/4 cup water or coffee
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt

Directions
- Heat oven to 350 F
- Coat 8-inch square pan with cooking spray
- Whisk sugar, melted butter and 2 teaspoons vanilla in large bowl; whisk in eggs until blended
- Whisk flour, cocoa, baking powder and 3/4 teaspoon salt in medium bowl; slowly whisk into egg mixture until well-combined
- Spread in pan
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean but with some crumbs attached
- Cool completely on wire rack
- Meanwhile, melt chocolate, 1 tablespoon butter and water in small saucepan over low heat, stirring occasionally
- Pour into medium bowl; whisk in powdered sugar until smooth
- Whisk in 1/2 teaspoon vanilla and 1/8 teaspoon salt
- Refrigerate until frosting thickens slightly (about 25 minutes), stirring occasionally
- Spread over brownies; let stand until set

To melt the chocolate, I used a double broiler and I used coffee instead of water. I used a lot of powdered sugar and it seemed like it was still too watery. Even after an hour in the fridge, it still didn't seem like it wanted to set. I used it as a glaze and it's finally starting to set (about 3 hours later).

(recipe used: Cooking Club of America)

Swirly Cheesecake

Cappuccino Chocolate-Swirl Cheesecake Bars

Made: May 9, 2013

Ingredients
- 24 oreo Cookies, finely crushed (about 2 cups)
- 3 Tbsp butter, melted
- 1 Tbsp Instant Coffee
- 1/4 tsp ground cinnamon
- 1/4 cup boiling water
- 4 packages (8 oz each) Cream Cheese, softened
- 1 cup sugar
- 1 cup Sour Cream
- 4 eggs
- 2 oz. Semi-Sweet Chocolate, melted, cooled

Directions
- Heat oven to 325 F
- Line 13x9-inch pan with foil, with ends of foil extending over sides
- Mix cookie crumbs and butter; press onto bottom of prepared pan
- Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved
- Cool slightly
- Beat cream cheese and sugar in large bowl with mixer until well blended
- Add coffee and sour cream; mix well
- Add eggs, 1 at a time, mixing after each just until blended
- Remove 1 cup batter; pour remaining batter over crust
- Stir chocolate into reserved batter.
- Drop by tablespoonfuls over batter in pan; swirl gently with knife
- Bake 40 minutes or until center is almost set, cool
- Refrigerate 4 hours

A lot of prep work, melting chocolate, boiling water for coffee, then of course the normal for a cheesecake (cream cheese and crust). I probably should have added more coffee, but I'll have to adjust for a later recipe.

(Recipe used: Kraftrecipes.com)

Chocolate + cream

Black Bottom Cupcakes (full size)

Originally made date; unknown - Recently made: January 5, 2013

Ingredients
Chocolate batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup white sugar
- 1/3 cup vegetable oil
- 1 cup water
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract

Cream cheese filling
- 1 8oz package cream cheese, softened
- 1 egg
- 1/3 cup white sugar
- 1/8 teaspoon salt
- 1 cup miniature semisweet chocolate chips

Directions
- Preheat oven to 350 F
- Line two 12 cup muffin pans with paper liners
- Sift together the flour, baking soda, cocoa powder and salt
- Set aside
- In a large bowl, whisk together 1 cup sugar, oil and water until blended
- Stir in the vinegar and vanilla
- Beat in the flour mixture until incorporated
- Set aside
- In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt
- Stir in the chocolate chips
- Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes

These are requested quite often :) I didn't realize I never posted the recipe before today ...

(Recipe used: Allrecipes.com)

Cheesy brownies

Philly Brownie Cheesecake

Made: October 18, 2012

Ingredients
- 1 package brownie mix (plus whatever you need for this mix)
- 4 packages (8oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 3 eggs
- 2 squares semi-sweet chocolate

Directions
- Heat oven to 325 F
- Prepare brownie mix as directed on the package
- Pour into greased 13x9in pan
- Bake 25 minutes or until top is shiny and center is almost set
- Meanwhile, beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended
-  Add sour cream, mix well
- Add eggs, 1 at a time, mixing on low-speed after each just until blended
- Gently pour over brownie layer in pan
- Bake 40 minutes or until center is almost set
- Run knife around rim of pan to loosen sides, cool
- Refrigerate 4 hours
- Melt chocolate squares as directed on package, drizzle over cheesecake
- Refrigerate 15 minutes, or until chocolate is firm

I bought Reynold's disposable "Bake and Take" cake pans since Mom needed these for work the next day. I think they were longer than the size needed, so one batch of brownie per pan and then the cream cheese mixture was enough for both pans. I wouldn't have time to have the cake set overnight and then chocolate drizzle (which I need to practice on :x) so I let the cakes cool for 20 minutes and then drizzled the chocolate overtop before sticking them both in the fridge overnight. I didn't get to taste the finished product, but the tastings inbetween were quite yummy :)

(Recipe used: Kraft Foods - Showstopping Desserts)

A cake missing it's flour

Flourless chocolate cake

Made: June 27, 2012

Ingredients

- 6 oz semisweet chocolate chips
- 1/2 cup (1 stick) butter
- 3 eggs, separated
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt

Directions

- Preheat oven to 350 F
- Spray a 9-in pan with nonstick cooking spray
- Combine the chocolate chips and butter in a microwave-safe bowl
- Microwave on high in 30 second increments, stirring after each session, until melted
- Whisk the egg yolks into the chocolate mixture
- Add the sugar gradually, beating continually
- Beat in the cocoa, vanilla and salt
- Place the egg whites in an electric mixer at high speed until stiff peaks form
- Fold 1/4 of the egg whites into the chocolate mixture
- Fold in the remaining egg whites
- Pour the batter into the prepared pan
- Bake until set, about 22  minutes
- Let stand to cool slightly on a wire rack

 Made for Jeanie's birthday; needed to be gluten free for her. So I found a new recipe to try. Beware of it sticking to your pan; make sure it's greased up good! I thought mine was and it stuck to the bottom :(

Cupcakes turned to cake

Black Bottom Cake

Made: June 20, 2012

Ingredients

Cake:

- 1 1/2 cup flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup water
- 1/3 cup oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla

Filling:

- 1 package (8oz) cream cheese
- 1 egg
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 cup chocolate chips

Directions

- Sift together the flour, sugar, cocoa powder, baking soda & salt
- Add water, oil, vinegar & vanilla; mix
- Pour into a 9x13 greased and floured pan
- Combine the cream cheese, sugar, egg & salt until blended
- Stir in chocolate chips
- Drop by teaspoonfuls onto the cake batter
- Bake 30 minutes at 350 F

I had a couple of issues with this cake, unfortunately. The middle wasn't done after 30 minutes. So I kept on checking on it and left it in 10 minutes longer. I wish I could've had it cook even longer as the middle still wasn't done all the way but the edges were going to burn. So I'll have to try and perfect this cake; either less filling in the middle or a different cooking method. So we'll see. But it still had a decent taste and the middle tasted like a gooey brownie. Hopefully next time will be a better turn out.

A drink you can eat

Hot Chocolate Cupcakes

Made: January 27, 2012

Ingredients
- Your favorite Devil's food or chocolate cake mix
- 1 cup whipped vanilla frosting
- 1/2 cup marshmallow creme
- 1/4 teaspoon unsweetened baking cocoa
- 6 miniature pretzel twists, broken in half

Directions
- Heat oven to 350F
- Place paper baking cup in each of 24 regular-size muffin cups
- In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally
- Divide batter evenly among muffin cups.
- Bake 17 to 22 minutes or until toothpick inserted in center comes out clean
- Cool in pan 10 minutes; remove from pan to cooling rack
- Cool completely, about 30 minutes
- In small bowl, mix frosting and marshmallow creme
- Spoon into small resealable food-storage plastic bag; seal bag
- Cut 3/8-inch tip off 1 corner of bag (Or spoon mixture onto cupcakes instead of piping)
- Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows
- Sprinkle with cocoa
- Press pretzel half into side of each cupcake for cup handle
- Store loosely covered

Unfortunately, they don't look like they do in the "recipe picture" as my "marshmallows" melted all over my cupcake. I did a couple things differently (like always) I didn't add on the pretzel as my carrying case has little space in-between the cupcakes. And with my marshmallow everywhere, it was just a mess. :( I also used my Pampered chef decorating Easy Accent Decorator to pipe on the marshmallow. Love that thing! (The marshmallow is also white; excuse the lighting!)

Recipe used: Pillsbury

Special Brownies

Flour-Free Brownies

Made: June 29, 2011

I always feel bad since Jeanie can't have anything containing Gluten. :( Most of the stuff we have at our bowling league parties contains just that. So, for her birthday, I experiment with flour-free things :)

Ingredients

- 1 1/2 cup chocolate chips
- 6 large eggs; separated (keep both whites & yolks)
- 1/2 cup sugar
- 6 tablespoons butter

Directions

- Preheat oven to 275 F
- Place butter & chocolate in a large glass bowl and microwave in 30 minute intervals until completely melted (took me about 6 cycles)
- Cool slightly
- Whisk in egg yolks.
- In another bowl, add eggs whites and mix with a hand mixer until soft peaks form, about 3-5 minutes.
- Gradually add sugar, beat until soft and fluffy
- Mix in 1/4 of egg mixture & stir well
- Fold in the rest of the eggs whites until mixed.
- Bake for 50-55 minutes

I didn't have a hand mixer when I made these the first time, and it turned out slightly better than they did this time around. I guess I'll have to experiment with this some more!

(Recipe used: unknown)

Just the perfect bite

Brownie Bites

Made: June 7, 2011

I wanted to try something new ... so I opted for bite sized brownies instead of squares.

Ingredients

- Your favorite brownie mix or recipe
- Mini cupcake/muffin baking pan
- Cooking spray/grease for the pan

Directions

- Preheat oven to 350 F
- Prepare your batter as you normally would
- Make sure the pan is nicely sprayed so they won't stick to the bottom of the holes
- Put enough batter in to fill each of the molds 1/2 way
- Bake for 15-18 minutes or until a knife comes out clean

:D I made these for Ms Marge's birthday this past week and she seemed to enjoy them! 1-2 bites where the outside is flaky and the inside is gooey. :) Perfect!

Two for the price of one

Marble cake

Made: May 6, 2011

For the final week of the Friday Night Doubles league, I wanted to make something. Since I can't decide what to make and like to please the masses; I picked a marble cake. Best of both worlds. :D

Ingredients

- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter; softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 tablespoons unsweetened cocoa powder

Directions

- Preheat oven to 350 F
- Grease and flour baking pan
- Place flour, baking powder, salt, sugar, butter, eggs, vanilla and milk into a mixing bowl
- Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth
- Reserve 3/4 cup of the batter; pour the remainder into the pan.
- Stir cocoa into the 3/4 cup reserved batter.
- Drop by spoonfuls over top of white batter.
- Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
- Bake for 30-35 minutes, until toothpick comes out clean.

 I used a 9inx13in rectangle baking pan; the recipe called for a 9in round pan. This was a fairly easy cake to make :) I'm very pleased with the outcome! :D You don't have to icing the cake, but I did half to have some variation for people today. :)

(Recipe used: allrecipes)