Posts Tagged ‘Greek yogurt’
I have shared quite a few stuffed cupcakes on this blog of mine. Today you get to see what happens when Wilton and I team up because their latest creation is a Two-Tone Cupcake Pan Set, allowing you to create a perfect center of colored batter inside of a cupcake of another color. Imagine all the festive possibilities! With that thought in mind I decided to go all out for a St. Patrick’s Day cupcake, but before I get too excited about those awesome cupcakes let’s talk about this two-tone cupcake pan set (you can also purchase the insert alone in case you already have a fully stocked baking arsenal).
Normally, you would mix up a batch of your favorite cupcake batter. But before coloring, reserve about a cup of the batter in a separate bowl for the cupcake centers. Then color the outside or inside batter however you please. The insert fits right into three cavities of a regular cupcake pan (I even checked with a non-Wilton pan to make sure), and then you either spoon (if you batter is more runny) or pipe (for thicker batter) into the appropriate sections (2/3 full) for how you would like your cupcakes to appear. Once all three are filled, you simply lift it straight up, hold it just slightly off the top of the batter to let it drip and then transfer it to the next row and repeat!
However, I decided to make things more difficult on myself by using a chocolate batter for the outside and yellow on the inside. As you can imagine, it’s a little difficult to dye a brown batter to yellow. As a result I ended up with slightly more batter than needed and filled up my cupcakes 3/4 full (as you can see) instead of the recommended 2/3. They baked perfectly fine but came out with slightly higher domes than normal. Also, the two batters were slightly different in consistency – The yellow was slightly thicker but again this didn’t cause any problems with the end product. That being said, one thing I recommend doing before filling in your cupcakes is to spray the insert with nonstick spray, especially if your batter is thick! Otherwise it will stick and you won’t get your perfectly shaped centers.
Now, can we please talk about how freaking adorable these cupcakes are!? When they existed in my brain they weren’t nearly as cute as they turned out to be in real life. And before I even made them, I had a difficult time deciding on a name for them: “Follow the Rainbow Cupcakes” or “Hidden Pot o’ Gold Cupcakes”? Obviously you can see which one won, and I chose it because I felt it fit the theme of using the two-tone insert. These cupcakes have a chocolate stout outside batter, and a yellow-dyed vanilla inside (hence “hidden” pot of gold). For the clouds, I dotted on a Bailey’s frosting and then dusted with powdered sugar to make it look more puffy and cloud-like. Top it off with a rainbow striped candy and viola! You have a full rainbow cascading over some pretty, delicious clouds.
Thank you Wilton for yet another awesome baking tool! I’m absolutely in love with the cupcakes I made (they’re so cute it hurts) and I definitely see more two-tone cupcakes in my future. But what I am most thankful for is that the insert it is top-rack dishwasher safe because hand washing after getting nonstick spray and batter all over it would be a challenge in order to get it out of all the crevices.
One year ago: Split-Pea Soup
Two years ago: Creamy Baked Chicken Taquitos
HIDDEN POT O’ GOLD CUPCAKES
Makes 12 cupcakes
1/2 cup stout (such as Guinness)
1/2 cup (1 stick) unsalted butter
6 Tbsp unsweetened cocoa powder
1 cup all-purpose flour
1 cup sugar
3/4 tsp baking soda
1/4 tsp salt
1/3 cup plain Greek yogurt
4 Tbsp (1/2 stick) unsalted butter, softened
1/4 cup sugar
1 egg white
1/4 tsp vanilla extract
Yellow food coloring
2 Tbsp plain Greek yogurt
6 Tbsp all-purpose flour
1/2 tsp baking soda
8 Tbsp (1 stick) unsalted butter, softened
1/2 tsp vanilla extract
2-1/2 cups powdered sugar
2 tsp Bailey’s Irish Cream
Extra powdered sugar for dusting
4 strips of Airheads Extremes rainbow berry sour candy, cut into thirds
- Preheat oven to 350 degrees. Line a cupcake tin with 12 liners and lightly coat cupcake inset with nonstick cooking spray, set aside.
- To make the cupcakes: Bring stout and butter to simmer in heavy medium saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using an electric mixer, beat egg and Greek yogurt in a small bowl to blend. Add to the stout-chocolate mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
- For the filling: In another medium bowl, beat together with an electric mixer the butter and sugar. After a few minutes when the mixture is fully incorporated and fluffy, add in the egg white, vanilla extract, food coloring, and Greek yogurt. Once the wet ingredients are thoroughly incorporated, add in the flour, baking soda and pinch of salt then beat together but do not over mix.
- Place cupcake insert into first row of baking cups; fill center 3/4 full with yellow batter. Fill remaining outside cup 3/4 full with chocolate batter. Remove insert. Repeat with remaining baking cups. Bake 18 to 20 minutes or until cake tester or toothpick inserted in center comes out clean. Allow to cool completely before frosting.
- While the cupcakes cool, prepare the frosting. Beat butter and vanilla together. Add sugar slowly and beat until combined. Scrape down the sides and add Bailey’s. Mix until smooth and creamy.
- To make the frosting cloud-like, use a decorating bag fitted with wide round tip and pipe large random dots of frosting around the cupcake. Sift a little powdered sugar on top so the frosting looks fluffier. Top with rainbow candy.
Disclosure: I received a complimentary Two-Tone Cupcake Pan Set from Wilton. I was not compensated for this post. Thoughts and opinions are my own.
I feel like my baking rate has gone down significantly, which is likely due to trying not have as many sweets lying about to tempt me. But when I saw these skinny cupcakes on Sally’s Baking Addiction, I knew they were destined to be made in my oven. After all, I never miss an opportunity for some peanut butter and chocolate lovin’. However, even thought they are titled as “cupcakes” I actually ate them more often in the morning than as a dessert. So they can either be a treatful breakfast, or a healthier dessert.
Two years ago: Irish Car Bomb Brownies
SKINNY CHOCOLATE PEANUT BUTTER SWIRL CUPCAKES
Makes 12 cupcakes
2 large very ripe bananas, mashed (about 1 cup)
1/2 cup sugar
2 egg whites
3/4 cup Greek yogurt (I used 0% vanilla Chobani)
2 tsp vanilla extract
1/2 cup white whole-wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 cup dark chocolate chips
1/4 cup creamy peanut butter, melted
1/3 cup peanut butter chips
- Preheat the oven to 375 degrees. Line a muffin tin with baking cups. Set aside.
- In a large bowl stir together the banana, sugar, egg whites, Greek yogurt, and vanilla extract.
- In a medium bowl, sift together the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir into the wet ingredients, being careful not to overmix. Fold in chocolate chips.
- Divide the batter between the 12 muffin cups. Take 1 teaspoon of melted peanut butter and spoon it on top of the batter. Swirl it around with a knife or a toothpick. Sprinkle with peanut butter chips. Repeat with remaining cupcakes.
- Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Source: Sally’s Baking Addiction
Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honor of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.
- Spicy Oven Fries by Cravings of a Lunatic
- Healthy Snacking with Radish Dip by Juanita’s Cocina
- Arugula, Walnut Pesto by Dinners, Dishes and Desserts
- Farro, Apple & Pecan Salad by It’s Yummilicious
- Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie
- Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker
- Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress
- Dark Chocolate Covered Walnuts by All Day I Dream About Food
- Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey
- Kung Pao Chicken Tacos by The Dutch Baker’s Daughter
- Honey Soy Glazed Salmon by Curry and Comfort
- Apple Walnut Spinach Salad by Magnolia Days
- Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious
- Maple Mustard Glazed Salmon by That Skinny Chick Can Bake
- Make-Ahead Chocolate Oatmeal by Crumb
- Hoisin Flounder by Taking on Magazines
- Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen
- Veggie Nachos by Dine & Dish
- Cheesy Quinoa and Asparagus Bake by Hungry Couple
- Ahi Tuna Salad by Noshing with the Nolands
- Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story
- Thai Chicken Soup by From Cupcakes to Caviar
- Italian Turkey Quinoa Meatloaf by Rachel Cooks
- Black Bean Quesadillas by Pastry Chef Online
- Sautéed Rataouille with Quinoa by Whipped
- Polenta Rounds with Apples and Cheddar by Diethood
I have been lucky enough to not have heart disease affect my life, but my gene pool doesn’t lack in other diseases so I can definitely relate to Kim’s loss and also being thankful for those that remain in good health. And staying in good health can benefit from eating the right foods.
This recipe contains a few great foods that may help lower the risk of heart disease. Whole grains such as qunioa are high in fiber which helps lower “bad” LDLs. Avocados can also help lower “bad” LDL levels while raising the amount of HDL cholesterol in your body. Yogurt actually may help against gum disease, but if left unchecked can elevate the risk for heart disease. I have also seen sweet potatoes and red bell peppers listed in a top 25 heart-healthy foods list due to their beta-carotene (a carotenoid).
And the best part about these burgers? They are really stinking delicious.
One year ago: Maple, Walnut, and Flaxseed Pancake Doughnuts
Two years ago: Spicy Cheetos Crusted Chicken
CHICKEN-QUINOA BURGERS WITH AN AVOCADO-YOGURT SAUCE
3/4 cup uncooked black quinoa (I used regular)
1 lb. ground chicken
1/2 red bell pepper, finely diced
1 cup cilantro leaves, divided in half
1 tsp chili powder
1 tsp cumin
1 tsp ground coriander
1/2 tsp garlic salt
Coarse salt and freshly ground pepper
2 Tbsp extra-virgin olive oil
3 Tbsp plain Greek yogurt
Juice from a lime (about 2 Tbsp)
4 whole wheat buns, toasted
1/4 cup crumbled cotija cheese
- Cook the quinoa in boiling water for about 15 minutes, until it pops into little spirals. Drain and set aside.
- In a large bowl, combine the chicken, cooked quinoa, red bell pepper, half the cilantro, chili powder, cumin, ground coriander, garlic salt, and a pinch of salt and pepper. Thoroughly mix with your hands, and then form four patties. You can chill these in the fridge if you want, or go ahead and cook them.
- Heat the oil in a large skillet over medium-high. Add the patties and sear until browned on both sides and cooked all the way through, 10 – 12 minutes total. Set aside.
- In a food processor, combine the avocado, yogurt, remaining cilantro, lime juice and a pinch of salt.
- Smear a little of the avocado sauce on the bottom half of the onion bun. Top with a chicken-quinoa patty, more avocado sauce then some crumbled cotija cheese. Serve with sweet potato fries (or tots in my case).
Source: Bev Cooks
Weekday breakfasts are always a challenge, as many of you have heard me complain about before. Everyday I say I am going to put forth more effort than just tipping the top of a cereal box over a bowl, but most of the time it fails and I end up cooing breakfast for dinner instead. But these parfaits may provide that extra motivation to turn the heat on in the morning. This is a relatively quick parfait to make as you can have the crumble baking, the apples simmering, and the quinoa cooking all at the same time. They are also great prepared a head of time (such as the night before), just assemble when ready to eat. An even better thing about this parfait, is that even non-quinoa lovers will enjoy it. The quinoa is flavored with cinnamon and then hidden between layers of syrupy apples, tangy vanilla Greek yogurt, and crunchy oat crumbles. It’s a protein sneak attack!
One year ago: Beef with Barley Soup
CINNAMON APPLE QUINOA PARFAITS
1/2 cup rolled oats
1 Tbsp coconut oil, melted
2 tsp granulated sugar
1 tsp ground cinnamon
1 Tbsp finely chopped walnuts (optional)
CINNAMON APPLE COMPOTE
4 apples, peeled, cored, and coarsely chopped
1 tsp cinnamon
1 tsp vanilla extract
1 Tbsp sugar
1-2 Tbsp water + more, if needed
1 cup uncooked quinoa
1-1/2 tsp cinnamon
2 cups nonfat vanilla Greek yogurt (such as 0% vanilla Chobani)
- Preheat oven to 350.
- Combine all ingredients for the crumble in a small bowl. Spread evenly on a baking sheet and bake until golden brown, about 7-10 minutes. Set aside to cool.
- Meanwhile, in a medium saucepan over medium heat, combine all ingredients for the apple compote, mixing well. Bring to a boil and reduce heat to low. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes. Add more water if needed in the cooking process. Take off heat and let cool completely.
- Meanwhile, cook quinoa according to package directions. Stir in cinnamon. Set aside to cool.
- To assemble, spoon 1/4 cup yogurt in bottom of a bowl, 1/4 cup quinoa, 1/4 cup cinnamon apple compote into each of 4 bowls. Repeat the layering and top with oat crumble.
Source: Prevention RD
There are times when I go to the grocery store and somehow leave without actually getting everything on my list. And then there are times when I cross every last thing off, only to get home and realize I didn’t buy enough of something or forgot to put something on the list in the first place. Enter improvisation. When making these stuffed shells, I substituted broccoli for shredded zucchini because I failed to buy any, and also some of the ricotta for Greek yogurt because I didn’t buy enough! Some people say you shouldn’t admit to screwing up and instead say it was all planned out from the beginning. However, I prefer admitting how awesome my creative skills under pressure because these shells were still awesome.
Two years ago: Butterscotch Haystack Cookies
PEPPERONI PASTA BAKE
15 oz. part-skim ricotta
5 oz. plain Greek yogurt (I used o% Chobani)
1-1/4 cups chopped broccoli
1/3 cup chopped fresh basil leaves, plus more for serving
1 egg, beaten
Salt and pepper
3 cups marinara sauce, divided
28 (7 oz.) jumbo pasta shells, cooked according to package drections
2 oz. mini turkey pepperoni slices
3/4 cup (3 oz.) shredded part-skim mozzarella
- Preheat oven to 400 degrees. Lightly grease a 9 x 13-inch baking dish and set aside.
- In a medium bowl, combine ricotta,broccoli, basil, and egg. Season with 1/2 teaspoon each salt and pepper.
- Spread 1 cup marinara in prepared baking dish. Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella.
- Cover with foil and bake until sauce is bubbling, about 30 minutes. Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve.
Source: Adapted slightly from Everyday Food, October 2012.
I know I have been slacking on the Superbowl recipe sharing this week so I am here to make it up to you with some awesome sliders and a giveaway (at the end of this post)!
Potato rolls and bread have always been a favorite of mine, so when I found out Alexia had sweet potato rolls I jumped on the opportunity to review them. And decided to make sliders out of one of my favorite burger recipes.
Normally I would serve these with sweet potato fries, but decided to change it up with the sweet potato buns and then served with some of Alexia’s Oven Reds instead. I think these buns were made for these sliders, and may not return to regular buns. The turkey sliders are mixed with applesauce, maple syrup, and crumbled bacon, and then topped off with a maple-dijon sauce that I made with Greek yogurt (instead of mayo in the original recipe I posted). The sweet potato roll is like a happy little hug around all that flavor, but still holds it own. If there hadn’t been the exact amount of sliders per roll, I may have eaten a roll by itself! Which means I now have to go out and buy more so I can do just that.
One year ago: Superbowl XLVI Recipe Roundup
Two years ago: Cream Cheese Spritz Cookies
APPLE MAPLE TURKEY SLIDERS WITH MAPLE-DIJON SAUCE
Makes 8 sliders
1/2 cup plain Greek yogurt ( I used 0% Chobani)
2 Tbsp Dijon mustard
1/4 cup + 2 Tbsp real maple syrup, divided
1-1/4 pounds ground turkey breast
1/4 cup cooked, crumbled bacon
1/2 cup chunky applesauce
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp ground black pepper
1 bag (8 rolls) frozen Alexia Sweet Potato Rolls
Desired slider toppings
- Preheat oven to 350 degrees. Bake buns as directed on the package.
- Meanwhile, set up grill for direct cooking over medium heat. Oil grate when ready to start cooking (I used a stovetop cast iron grill pan).
- For Maple-Dijon Sauce: In a small bowl, stir to combine Greek yogurt, Dijon mustard, and 1/4 cup maple syrup; set aside.
- For Turkey Burgers: In a medium bowl, mix together ground turkey, bacon, applesauce, poultry seasoning, 2 Tbsp maple syrup, and salt & pepper. Wet hands to prevent sticking and shape into 8 small patties.
- Place burgers on hot grill for 4 to 5 minutes per side or until done. Serve on sliced sweet potato buns with condiments and a dollop of maple-Dijon sauce.
Source: Adapted slightly from Sandra Lee from Food Network.
But wait, didn’t I say something about a giveaway? Never fear, I did not forget! One lucky reader will win: One Alexia apron, One Alexia kitchen timer, & One coupon for a FREE Alexia Product! Use the Rafflecopter widget below to enter the giveaway.
Disclosure: I received a complimentary bag of Alexia’s Sweet Potato Rolls to review and giveaway is also provided by Alexia. I was not compensated for this post. All thoughts and opinions are my own.
In addition to my Meyer lemon craze I have had a serious appetite for breakfast foods. I’ve had breakfast for breakfast AND dinner some days as a result and I am perfectly okay with the situation. Of course this meant the combination my two current obsessions in today’s post, with an added bonus of Greek yogurt. I even topped it with Meyer lemon curd! Oh yea, curd is now for breakfast.
One year ago: Green Monster Spinach Smoothie
MEYER LEMON GREEK YOGURT PANCAKES
Makes 12 pancakes
4 egg whites
4 egg yolks
12 oz. (1-1/3 cup) plain Greek yogurt (I used Chobani 0%)
1-1/2 Tbsp sugar
1-1/2 Tbsp Meyer lemon zest, freshly grated
6 oz. (1-1/4 cup) whole wheat pastry flour
- In a mixer, on medium high speed, whip the egg whites until stiff peaks form. Remove egg whites to a separate bowl.
- In the now empty stand mixer bowl, whisk together the egg yolks, Greek yogurt, sugar, and lemon zest. Mix in the flour and whisk to combine.
- Whisk in about 1/4th of the egg whites into the yolk/yogurt mixture. Fold in the remaining egg whites. Batter will be thick; continue to find in egg whites until batter is consistent throughout.
- Heat a skillet over medium heat, spray with cooking spray, and cook pancakes (Note: you will need to use the back of a spoon to spread batter — it will be too thick to spread itself). Or, cook pancakes on an electric griddle. Serve topped with Meyer lemon curd and blueberries, or toppings of choice.
Source: Adapted slightly from Prevention RD.
Everyone loves shaped pans these days, especially around the holidays. But these pans tend to be used for a single purpose. Therefore I have taken it upon myself to discover new ways to use the various seemingly single-use pans I own. I’ve already used doughnut pans for pancakes, and a muffin top pan for cookies, now it’s time to show you that the Wilton Non-Stick Mini Holiday Cookie Pan can be used to make buttermilk biscuits – gasp!
Although I am sure this pan would’ve made beautiful cookies (or whoopie pies, anyone?), I thought outside the box and decided to make buttermilk biscuits for breakfast. Some of the shapes were more difficult to identify, but most of them came out great! The gingerbread pan, Christmas tree and star were my favorites and are pictured below. Festive treats are not only for dessert now!
Two years ago: Chocolate Chip Cookie Dough Dip
2 cups all-purpose flour, plus additional for dusting
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 Tbsp cold unsalted butter, thinly slice
2/3 cup lowfat buttermilk, plus additional for brushing
3 Tbsp nonfat plain Greek yogurt (I used Chobani)
- Heat oven to 425 degrees. Lightly grease the cavities of a mini holiday pan with non-stick spray. (Alternatively, line a baking sheet with parchment paper.)
- In a bowl, whisk flour, baking powder, baking soda and salt. Rub butter into flour with fingertips until butter pieces are coated and about the size of peas. Stir in buttermilk and yogurt until just combined.
- Gently divide the dough into 12 equal pieces and lightly press into the cavities of the pan. Brush tops with buttermilk. Bake for 15 minutes or until puffed and lightly golden. Flip out and serve.
- (If using a parchment paper lined baking sheet: Scrape dough onto a lightly floured surface; very gently shape it into an 8″x 6″ rectangle, being careful not to overwork dough. Cut into 12 square biscuits. Transfer biscuits to baking sheet; brush tops with buttermilk. Bake until puffed and lightly golden, 15 minutes.)
Source: Adapted slightly from SELF Magazine.
Disclosure: I received a complimentary Non-Stick Mini Holiday Pan from Wilton. I was not compensated for this post. Thoughts and opinions are my own.
Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Gingerbread Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
- Ginger Horse Cookies from Kim of Cravings of a Lunatic
- Mini Gingerbread Donuts from Jen of Juanita’s Cocina
- Gingerbread Biscotti from Liz of That Skinny Chick Can Bake
- Chocolate Gingerbread Bundt Cake with Bourbon Cream Cheese Drizzle from Anuradha of Baker Street
- Gingerbread Donuts with Lemon Glaze from Kristen of Frugal Antics of a Harried Homemaker
- Mini Holiday Gingerbread Loaves from Isabelle of Crumb
- Gingerbread Biscoff Truffles from Erin of Dinners, Dishes and Desserts
- Gingerbread Dip from Erin of The Spiffy Cookie
- Gingerbread Milkshake from Ramona of Curry and Comfort
- Gingerbread Pumpkin Bars from Heather of Girlichef
- Gingerbread Cinnamon Rolls from Cathy of The Dutch Baker’s Daughter
- Gingerbread Whoopie Pies with Lemon Cream Cheese Filling from Chung-Ah of Damn Delicious
Last year I discovered my love for chocolate and gingerbreadtogether, and I had originally planned on another chocolate and gingerbread recipe for today but once I found a recipe for gingerbread cookie dough dip those plans flew right out the window. I changed it up a little bit by adding my favorite dip ingredient, Greek yogurt, and reduced the butter which together changed the consistency to be creamier than your average cookie dough dip, so I dubbed this just plain ol’ Gingerbread Dip. It’s amazing and a tiny bit better for you too. Just eat it with apples instead of crackers if you need to keep your conscience clear.
As I write this post, it just now occurred to me that I could’ve fulfilled my chocolate and gingerbread fantasy with this dip by using miniature chocolate chips instead of toffee bits. Darn, guess I have to make another batch O:-).
One year ago: Apple Butter Chewy Cinnamon M&M Cookies
Two years ago: Gnocchi with Goat Cheese and Spinach
Makes about 3 cups
4 oz. reduced fat cream cheese, room temperature
1/2 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
1/4 cup unsalted butter, room temperature
1 cup powdered sugar
2 Tbsp molasses
1-1/2 tsp vanilla extract
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp allspice
1/8 tsp ground cloves
1 cup toffee bits or try miniature chocolate chips)
- Combine all ingredients together, except the toffee bits, with an electric mixer in a medium bowl. Fold in toffee bits.
- Serve with fruit, ginger snaps, or graham crackers.
- Keep refrigerated in an airtight container.
Source: Adapted from Add a Pinch.
Alright folks, the moment has finally arrived. THE Game! Today we finish off our season right with a match up against our rival, M*chigan (no that is not a typo, I am bleeping out a bad word). Since we are ineligible to proceed into the B1G championship game or to a BCS bowl, this will sadly be our last game of the season. Too bad, since we are ranked #4 in the AP Poll and with the implosion that was last weekend we may have advanced even higher (obviously I have high expectations for our game today). Alas, maybe next year…
For this once-a-year event, I had to make something super special for the last Peanut Butter & Chocolate Saturday. Chocolate cupcakes stuffed with buckeye candies, topped with peanut butter frosting and a miniature buckeye candy on top – BOOM! They are outstandingly wonderful and therefore incredibly dangerous. Hopefully I won’t need to take out any emotional trauma, because my already limited self control will be completely lacking in order to prevent me eating more than one, or two, or ten…
One year ago: Apple Blackberry Pie
Two years ago: Cranberry Sauce
Makes 12 cupcakes
8 Tbsp (1 stick) unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 cup cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 cup (4 oz.) plain Greek yogurt (I used 0% Chobani)
12 buckeye candies, plus more for topping (I made mini ones for the top)
PEANUT BUTTER FROSTING
1 cup powdered sugar
1 cup creamy peanut butter
5 Tbsp unsalted butter, at room temperature
3/4 tsp vanilla extract
1/4 tsp salt
1/2 cup heavy cream
- To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees.) Line standard-size muffin pan with baking cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine.
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in Greek yogurt until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
- Divide half the batter evenly among muffin pan cups. Place a buckeye in the center of each and cover with remaining batter. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
- To make the Peanut Butter Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
- Frost cupcakes, and top with additional buckeye candies.
Source: Adapted slightly from Brown Eyed Baker.