Nom Noms for Hubs….

My Hubs loves chocolate chip cookies and cake with Buttercream icing…

So for Dad’s Day I gave him both…

In one….

Behold, the “Chocolate chip cookie dough cupcake”

 

Why yes, that’s chocolate chip cake filled with eggless chocolate chip cookie dough topped with chocolate chip buttercream…..

*cue angels singing*

These were seriously, seriously good and crazy rich. Serve with a quart of milk…Also, they’re fairly labor intensive so don’t make them for anyone that you don’t really love a lot!

Chocolate Chip Cookie Dough Cupcakes

  • For the cupcakes:
  • 2 sticks unsalted butter, at room temperature
  • 1 1/2 cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 teaspoon vanilla extract
  • 1 cup chocolate chips (semisweet or bittersweet)

 

  • For the filling:
  • 4 tablespoons unsalted butter, at room temperature
  • 6 tablespoons light brown sugar, packed
  • 1 cup plus 2 tablespoons all-purpose flour
  • 7 ounce sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini semisweet chocolate chips (plus extra for decorating)

 

  • For the frosting:
  • 3 sticks unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 3 1/2 cups confectioners sugar
  • 3/4 teaspoon salt
  • 3 tablespoons milk
  • 2 1/2 teaspoons vanilla extract
  1. To make the cupcakes, preheat the oven to 350F. Line two cupcake pans with paper liners (about 20). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
  3. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
  4. To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
  5. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
  6. To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners sugar until smooth. Mix in the salt, milk, and vanilla extract until smooth and well blended.
  7. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration.

They really do taste like cookie dough! I’ve never made butter cream with brown sugar before but I’m now a fan….

PS…the filling makes about twice what you need but is kinda fabulous as a dip for graham crackers. I’m just sayin’….. 🙂

Hubs is totally worth these, plus the bacon omelets, hash brown casserole, BBQ chicken and smashed taters that he requested for brunch and supper on his special day….

And he posed for pics, which doesn’t happen often….

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yesterday was a great day!

Here’s hoping the rest of the week is just as sweet…

🙂

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Oh woe is we….

No more Twinkies???? Those decadent cupcakes with the sinful ribbon of white icing swirled on top, GONE???? FOREVER?????? Curs-ed monkey pants!!

Gone??? WHAAAAAAAAAAAAAAAAAAAAAAA! *sniffle*

SAY.IT.AINT.SO….

Puh-puh-pweeeeeeese????

According to news reports, Hostess brands is preparing to file Chapter 11 bankruptcy. Again. Which means luckily, we can still enjoy their wares. So YAY US! Apparently those Hostess peeps are good with the tasty pastry treats, not so much with the money handling…. Because I’m such a giver, I’m gonna do my part help out. Plus, I love those little cupcakes….and the Wonder Bread. Who didn’t love the WonderBread growing up??? Hmmmm??? No one, that’s who.

Twinkies are a national treasure y’all….In fact, I think we should all make this right now, in honor of the Almighty Twinkie.

Strawberry Twinkie Dessert

  • 4 cups sliced fresh strawberries
  • 1 18.75 oz can ready-to-us strawberry glaze
  • 8 Twinkies
  • 1 8 oz package softened cream cheese
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz container cool-whip, thawed
  1. Combine strawberries and glaze in a bowl, set aside.
  2. Slice Twinkies in half lengthwise.
  3. In a mixing bowl, beat cream cheese and condensed milk until smooth, fold in cool-whip.
  4. To Assemble, layer 1/2 the Twinkie halves, 1/2 cream cheese mixture and 1/2 strawberries in trifle bowl, then repeat layers with remaining ingredients. Chill for 30 minutes before serving, store covered leftovers in the fridge.

We can help out a floundering company and fatten up for the winter at the same time. It's all about the multitasking y'all...

I googled that recipe (See, I told y’all GTS was the bomb). Hell, let’s all google Twinkie and Hostess cupcake recipes, together we can show Hostess some collective love!

Wait……

Holy Poop Knuckles!!! No one sells Hostess products in my area!!!  This is “Little Debbie’s” country…..and now I’m in a quandary. Ain’t that some shizzle?? Good thing I also found this recipe for Hostess Cupcake clones  at Bettycrocker.com so we can make our own dang cupcakes….’cuz Betty loves us…

 Hmmmmm…..maybe I can’t help after all. And now I’m hungry for cakey goodness. Thanks Hostess. Thanks a bunch…..

 🙂

Go ahead, ham it up…

A food hug is so great at the end of an icky day…Plus this one uses up leftovers from the Holiday….

Here’s 2 other great recipes for using up leftovers, Turkey Tetrazzini from PW which I made over the weekend and was yummy, and my new favorite: Breakfast hash made from leftover stuffing from Jessica  at How Sweet It Is. It was fabulous!

But that’s not why we’re here. We’re here to use up all the dang leftover ham….

Ham and Scalloped Potatoes ala Grammy

  1.  5 medium russet potatoes
  2. 1 & 1/2 pound chunk of ham leftover from Thanksgiving. (I’m guessing at the size, I did not weigh the thing)
  3. 2 cups shredded cheese of your choice (I never use just 1 kind, always a blend but the blend will vary depending on what I have on hand. Today it was maybe a cup and 1/2 of cheddar and the rest was swiss, plus some parmesan so maybe it was more like 2  & 1/2 cups of cheese. I dump, I rarely measure!)
  4. 1/2 cup finely diced onion
  5. 2 Tablespoons butter
  6. 3 Tablespoons flour
  7. 1 & 1/2 cups milk
  8. 1/2 teaspoon dry mustard
  9. dash of tumeric
  10. fresh ground pepper 

I parboil the potatoes just to slighly less than done. It cuts down on baking time. I also leave the skins on cuz I’m not a fan of peeling! Do whatever floats your boat!! Drain them in a colander to cool. While they’re cooling, dice the onion, slice the ham, grate the cheese. 

In a medium saucepan, melt the butter. Let it brown a little, don’t be scared! Browned butter has a nice rich flavor,  just watch it carefully. Saute the onion in the butter ’til it carmelizes a little . Stir in the flour. When its all combined and as smooth as its gonna get with onion pieces in there, add the milk then your spices.  Stir until it starts to thicken then add most of the cheese but reserve about 3/4 a cup for layering. Continue to stir until your sauce is nice and creamy. Turn the heat off.

When your ‘taters are cool enough to handle (spray ’em with cold water if you’re impatient or your peeps are starving) slice them as thin as you can without losing a digit. Spray your casserole dish with Pam and start layering; Ham, ‘taters, reserved cheese until your dish is full, ending with ‘taters on top. NOTE: You’ll notice that no where here does it say to salt anything! That’ll come from the ham. I can’t tell you how many oversalted ham dishes Luke was forced to eat before I figured that one out. Don’t be like me! Pour your yummy-nummy cheese sauce over the top. Poke around with a fork to let that sauce settle in all the little nooks. 

Bake at 375 for 45 minutes or until it starts to brown a little on top. Let it sit for about 5 minutes before you serve it as the sauce WILL BE LIKE MOLTEN LAVA!!!!!!!!!

 

This recipe will clog your arteries and make you fluffy, but your belly will be oh so happy!!

Enjoy your food hug!  

 🙂

Is it soup yet??

Well not yet, but it will be in about an hour!

I haven’t done a recipe post in awhile, and soups are some of my favorite things to cook when the weather cools…

So here ya go:

Chorizo and Lentil Soup

  • 6 oz. Mexican Chorizo
  • 2 cups of lentils, rinsed
  • 1 can diced tomatoes (I used Hunts Fire Roasted)
  • 1 large onion, chopped
  • 3 medium carrots, peeled and cut in small pieces
  • 3 garlic cloves, finely chopped
  • 5½ cups of chicken broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 1/2 cups water (to thin with if lentils absorb too much liquid)

Cook the chorizo in a large pot until browned, drain off fat. Add the onion, garlic and carrots, cook for about 5 minutes. Add tomatoes and cook another 10 minutes. Add the chorizo, lentils, broth, thyme and bay leaf, season with salt and pepper. Simmer 45 minutes. Add the extra water if needed…Serve with:

Cheesy Herb Muffins

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 3 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon dried rosemary or thyme
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, minced
  • 2 teaspoons crushed garlic
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup butter, melted

Preheat oven to 400.  Grease a muffin pan.

In a large bowl, stir together flour, sugar, salt, baking powder, and herbs until smooth.  Mix in the cheeses, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, the batter should look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full.

Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.

 Enjoy!

🙂

The best friggin’ cookie EVER!

So this weekend, to help him drowned his football sorrows, I made Hubs cookies. A totally new cookie. A freakin’ awesome kind of new cookie. The kind of cookie that made me want to fore go dinner….

And I totally did, I ate 3 of these monsters for dinner! And I’m not ashamed to admit it!

The recipe was courtesy of my new hero over at How Sweet It Is. I had no intention of posting about the dang cookies, since she posted the original just a few days ago,  but I made the mistake of putting up some pics on FB and got requests so….

Here ya go!

Brown Butter Chocolate-Stuffed Toffee Cookies

makes 12 large cookies **note, I made mine a little smaller and got 18**

  • 1 1/2 sticks (12 tablespoons) of unsalted butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup toffee chips (such as Heath chocolate-covered toffee bits)
  • chocolate chunks, baking squares, or chocolate bars cut into pieces

 

 Preheat oven to 325 degrees F.

Heat a small saucepan over medium-low heat and add butter. Whisk until butter melts, then continue to stir and whisk just until tiny brown bits appear at the bottom of the pan. Remove from heat immediately as the butter can burn very quickly. Set aside and let cool for about 10-15 minutes, until the butter comes to room temperature.

Once butter has cooled, add to a large bowl. Whisk in sugars until smooth and caramely in color, then add in the egg and egg yolk. Mix again until combined, then add in vanilla extract and mix. Add in flour, baking and soda and salt, and mix until a dough forms. The dough may be crumbly but continue to mix – even using your hands if needed – until it comes together. Fold in toffee chips.

Roll about 1 1/2 tablespoons of dough into a ball, then press some chocolate (your choice) into the middle. Top with an additional 1 1/2 tablespoons of dough, and seal the sides, rolling the dough into a golfball-sized ball. Place on a baking sheet about 3 inches apart (I only baked 6 at a time). Bake for 12-14 minutes, or until edges are slightly golden. Let cool for 5 minutes on the baking sheet, then gently remove with a spatula to a cooling rack.

 

Have someone on standby for when you eat 6 of them and lapse into a sugar coma….not that I would know anything about that….

Yum!

🙂