Food: Susan Shortbread Cookies

So, I had been eyeing a version of these cookies at Vons for approximately way too many months now and I finally had an excuse to spend the $6 for a Christmas celebration and they were as tasty as I expected. Like with most new found loves I tend to go bit overboard with cravings so I decided to attempt my own version for our office cookie exchange. These didn't come out exactly like the other version but they definitely have the not-too-sweet yet chocolately taste I can't get enough of.


Susan Shortbread Cookies

Ingredients
*1 1/2 c. packaged biscuit mix
*2 (3 4/8 or 3 3/4 oz.) pkgs. instant vanilla pudding mix
*1 egg
*1/4 c. butter or margarine, melted
*¾ c. hot fudge
*½ c. Pillsbury (or other) chocolate fudge frosting

Directions
Preheat oven to 350 degrees.

Combine biscuit and pudding mixes. Add egg and butter; mix well. (I suggested putting hands to good use on this one)

Roll into 1 inch balls of dough, place on cookie sheet and lightly flatten each cookie.



Bake at 350 degrees for 8 to 10 minutes until the sides of cookies start to firm up (be careful not to burn these ones) Let cool.



Combine hot fudge and frosting in small bowl and dollop on top of each cookie. If desired, freeze for 30 minutes to set frosting.



Enjoy!

Food: Cream Cheese Fudge

Obviously, by my choice in baking endeavors I'm a huge sucker for cream cheese and chocolate so when I saw this recipe I knew it'd be in my near future. I have to say though that this may very well be one of those "too much of a good thing" situations. This fudge is ok but definitely a far cry from any traditional fudge I've had. I feel like there needed to be more balance to the sweetness (nuts maybe). I attempted cutting the sugar and using semi-sweet chocolate but I'd recommend going with the original recipe. One thing is for sure, a little bit goes a loooooong way because this stuff is RICH. Also, if you look at the ingredients this sounds more like a frosting than a stand along treat and that is definitely a great way to go.


Cream Cheese Fudge
Recipe Courtesy of Stater Bros. powedered Sugar :)

Ingredients
*6 oz. cream cheese, softened
*4 oz. squares unsweetened chocolate
*4 c. confectioner's sugar
*1/2 tsp. vanilla
*dash of salt

Directions
Cream cream cheese in bowl until smooth. Slowly blend in powdered sugar and salt.

Melt chocolate in microwave safe bowl and fold into cream cheese mixture. Add vanilla.



Pour into 13x9 pan and spread out to desired thickness.

Refrigerate until firm, at least 30 minutes. Cut into [small] squares.



Enjoy

Food: Petite Nutella Pochettes

These fancy looking little crescents are surprisingly easy to make. They taste like a Mexican wedding cake filled with Nutella and are quite delicious. I reduced the flour and replaced it with confectioner's sugar to add more sweetness to the dough, it was definitely a good choice.



Petite Nutella Pochettes
Original recipe courtesy of Melissa D'Arabian

Ingredients
*1 cup (2 sticks) butter, at room temperature
*8 oz. cream cheese, at room temperature
*1 cups flour
*1 and 1/2 cup confectioners' sugar
*1/4 cup plus 2 tablespoons Nutella
*Water, as needed
*3 in fluted biscuit cutter or clean jar (approximately 3 inches wide)

Directions
In a medium bowl, cream the butter and cream cheese together until light and creamy. Gradually add the flour and 1 cup confectioner's sugar slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

On a lightly-floured surface, using a floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles.



Fill each dough circle with a small spoonful of the chocolate-hazelnut spread. Dip your finger in water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent.





Bake until golden, about 15 minutes. Cool, then sprinkle the remaining confectioners' sugar on top and serve.



Enjoy!

Food: Chocolate Chip Cream Cheese Brownies

Awhile back I bought a bunch of brownie mix on sale for like $.69. It's been sitting just waiting to be used so I decided to take it out and create a simple recipe that was a little more than just brownie. I amped up the mix by using butter and milk instead of oil and water and added the always delicious cream filling from the black bottom cupcakes I love to make. This recipe is super easy, looks great, and tastes awesome.



Chocolate Chip Cream Cheese Brownies
By Desiree Roughton

For the cream cheese filling:

* 1 block (8 oz.) cream cheese, softened
* 1/3 c. sugar
* 1 egg
* 1 c. chocolate chips
* 1/8 tsp. (two shakes) of salt

For the brownie batter:

* 1 box brownie mix
* 1 stick melted margarine (or butter)
* 2 eggs
* 1/4 c. milk (any type you have)

Note: Different mixes may call for different amounts. Replace oil with margarine, water with milk, and use the suggested amount of eggs.

Directions:

Preheat over to 350. Grease bottom of 13 x 9 pan.

Cream together cream cheese, 1 egg, sugar, and salt. Fold in chocolate chips. Set aside.

In a separate bowl, mix together brownie mix, 2 eggs, melted margarine, and milk until smooth.

Pour brownie mix evenly into pan. Pour or spoon cream cheese mixer over the top.

Run a spoon or spatula in an "S" shape along entire pan, swirling the cream cheese mixture and brownie mix together. Aprox. 10-15 times will give a nice mix.



Bake at 350 degrees for 25 to 30 minutes.

Let cool, ENJOY!

Food: Cookies and Cream Cupcakes

I'm finally settled into my summer schedule, including a new internship and a couple of online classes. I think I mentioned before that my new internship allows me to see screenings of virtually every movie before they come out in theaters (YAY!) for free (YAAAAAAY!!!), so I've been checking out 2-3 movies during the week and exhausting all my theater going options for the weekend. Now I have 3 days free to devote to my other passion: food. I've got quite a few recipes to share with you within the next week or so. First up, is a new cupcake (surprise surprise...I know). It's cookies and cream, which isn't my number one flavor choice but they came out really good and I thoroughly enjoyed.

Cookies and Cream Cupcakes
Remixed version of oreo cupcakes from Lovin' From the Oven. Cake recipe courtesy of Cupcakes From The Cake Doctor by Anne Byrn



Ingredients

* 1 package (18.25 oz) plain devil's cake mix
* 3 tablespoons Dutch process unsweetened cocoa
* 1 1/2 cups buttermilk
* 1/2 cup vegetable oil
* 3 large eggs
* 1 teaspoon pure vanilla extract
* 24 Oreos

Directions

Preheat oven to 350 degrees. Line muffin tin with 24 paper liners.

Remove top half of the Oreos and place one cookie, cream side up, in each liner. Crush remaining halves in Ziploc baggie, set aside.

Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium beat two minutes more.




Fill the cupcake tins 2/3 full with batter. Bake until they spring back when lightly pressed with your finger, 17-20 minutes.

Buttercream "Dream" Icing
Recipe courtesy of The Repressed Pastry Chef



Dream is quoted for a reason. This frosting is a bit annoying to make (check out the sugar to liquid ratio) and didn't taste good at first bite. However, after it set awhile and we frosted the cupcakes I did change my mind. It works well with the cookies and cream because it really tastes like the cream from an Oreo. Definitely not a frosting I'd run to for everything, but for these cupcakes it worked nicely in the end.

* 1 stick salted butter, room temp
* 1 stick unsalted butter, room temp
* 1 cup shortening
* 1 tbsp vanilla extract
* 2 pounds powdered sugar (about 3 1/2-4 cups)
* 4-6 tbsp cold milk

Cream butter and shortening. Add vanilla extract and combine well.

Begin slowly adding in the sugar and mixing thoroughly after each addition. After all the sugar has been added, begin adding the milk, one tablespoon at a time, combining very well after each addition with the mixer on medium-high to high speed until you reach the desired consistency.

Tip: If the mixture becomes too hard to mix before all the sugar is incorporated, start adding milk to thin it out, then continue adding the rest.

Frost cupcakes and sprinkle with crushed cookie crumbs.

ENJOY!

Food: Black Bottom Cupcakes

I'm doing a market research project in school for a bakery idea I have and one of my team members has been nagging me to bring in some "samples he can try." I finally had time to whip something up this weekend. These cupcakes are delicious, made completely from scratch, and surprisingly quick and easy to make. The original recipe calls for mini chocolate chips, but I like how the regular size stands up and gets a little melty. Also, make sure to add plenty of the creme cheese mixture to each cupcake, it's a bit more than what I consider a dollop. Enjoy!



Black Bottom Cupcakes
Recipe courtesy of Lovin From the Oven via AllRecipes.com and slightly revamped by me

Ingredients:
* 8 oz. package cream cheese, softened
* 1 egg
* 1/3 cup white sugar
* 1/8 teaspoon salt
* 1 cup semisweet chocolate chips
* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup water
* 1/3 cup vegetable oil
* 1 tablespoon cider vinegar
* 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 20 minutes.

Enjoy!