Tuesday, February 22, 2011

Chocolate Covered Cheetos

The Frito candy, along with adding salty/savory things to chocolate bark, has gotten me on a sweet/salty kick. These are my latest creation. I have to say the title of the post pretty much explains it all: Cheetos dipped in chocolate. 

If you are need of something to take to a gathering and are in a time crrrrrrrrrrunch, or you just want to make something faboosh, these are easy to make and everyone who tries them will compliment you on my unparalleled genius. 

Chocolate-Covered Cheetos

Ingredients (Stay with me now; it's going to get complex.)
  • Cheetos
  • Baking bark (I used both vanilla/white AND regular chocolate. LOOK OUT!)
  1. Prep a baking sheet with wax paper.
  2. Melt the bark.
  3. Start dippin'.
  4. Let the chocolate-y Cheetos chill on the wax paper. 
  5. Consume and exclaim "HOLY [insert favorite expletive here]!!!! These are AWESOME!" 
 ...because it's true. These are the BOOOOOOOOOOMB DIGGITY! I've made them twice in a week's time, and I am already trying to figure out when I can make them again. 

Although there was a consensus that these were one of my more fabulous creations so far, I think people were pretty evenly split over which type of chocolate they preferred. I like the white and Kyle likes the regular chocolate (surprise, surprise), so I'll continue to make both kinds.

Thursday, February 10, 2011

PB&J Bark

Another sandwich in bark form! I remember when my ma would cut the crust off the bread for me. Instead of putting all that work in cutting the crust off myself, I decided to get rid of it altogether! And so PB&J bark was born.

I'm not big on sandwiches, but when I have one, it needs to be awesome. "Oh Great Becky of Aweosme-ness," you ask, "just how do you make a sandwich awesome?" Uh, duh. You add potato chips. Chips give any sandwich that salty crunch factor that just really brings everything together nicely. So here's the final product.

PB&J Bark

  • 12oz white chocolate chips
  • 3/4c potato chips, crushed
  • 3/4c craisins
  • 3/4c Reese's Pieces, crushed
  1. Lay wax paper out on baking sheet.
  2. Mix together craisins, Reese's Pieces and  1/4c potato chips in a bowl and set aside.
  3. Melt white choc. chips.
  4. Mix remaining 1/2c of crushed potato chips into the melted chocolate.
  5. Spread choc/chip mix over wax paper.
  6. Sprinkle the craisins/pieces/chips mix over the melted chocolate and press it all down in there so it sticks. 
  7. Let chill in freezer for 15 minutes and then remove, break apart and enjoy.
A few people were confused initially by the addition of the potato chips. I even tried to tame the bark a bit by only adding in regular potato chips (BBQ chips are my usual PB&J addition). But it only took one bite for the skeptics to become believers. 

It really did taste like a chip-filled peanut butter and jelly sandwich...covered in white chocolate.  What's not to like?

Wednesday, February 9, 2011

Oreo Truffle Cookies and Cream Cupcakes

Iiiiiiiiiiiiiiiiiiiiiiiiiit's meta-dessert time again! My last ball in a cupcake recipe was a big success, so I decided to rinse and repeat with different ingredients. This time around I took an already awesome Oreo truffle and dropped it in an equally awesome Cookies and Cream Cupcake to make a DOUBLE-LY AWESOME confection. Oh, did I mentioned it's topped with an Oreo buttercream? CAN YOU HANDLE THE AMOUNT OF AWESOME??? Do you have a choice? NO! I am going to hook you up with the recipe regardless.

You can find this Oreo truffle recipe all over the Internet; I made a half batch. The cupcake recipe is yet again from the Cake Mix Doctor and the frosting is from my ATK Baking Cookbook. 

Oreo Truffle Cookies and Cream Cupcakes

  • 1/2pkg. Oreos
  • 4oz. cream cheese, softened
  • 1/2pkg. Oreo cookies
  • 1pkg. white cake mix
  • 1c sour cream
  • 1/2c vegetable oil
  • 3 eggs
  • 1t vanilla extract
  • 1 1/2c (3 sticks) butter, softened
  • 3T heavy cream
  • couple pinches of salt
  • 2t vanilla extract
  • 3c powdered sugar, sifted
  1. Pulverize 1/2 pkg. of Oreos in food processor. Add cream cheese and pulse until blended. Using a 2t cookie scoop, make balls of Oreo mixture and let chill. (Should get you around 24).
  2. Meanwhile, preheat the oven to 350°F. Line 22-24 cupcake cups with paper liners.
  3. Place the cake mix, sour cream, 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 and beat 1 1/2 minutes more, scraping down the sides again if needed.
  4. Crush rest of the pkg. of Oreos with a rolling pin so there are still small chunks. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting.
  5. Using a 1.5T cookie scoop, drop batter into each of the cupcake liners. Press an Oreo truffle into each cupcake and top with another 1.5T of batter; you can be a little more generous with the amount of batter. 
  6. Consume extraneous raw batter.
  7. Bake the cupcakes 18 to 20 minutes. Let cool in pan 5 minutes, then remove from pan and cool completely before frosting.
  8. Meanwhile, beat the butter, cream, vanilla, and salt together on medium-high speed until smooth, 30 to 60 seconds. 
  9. Reduce the speed to medium-low, slowly add the confectioners’ sugar, and beat until smooth, 2 to 5 minutes.
  10. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.
  11. Frost those cupcakes and roll the tops in the leftover crushed Oreos.
 These were great! I ate the bottom half of the cupcake with the truffle in it first and then dug into the rest of the cake and frosting.  I think people preferred the PB whoopie pies, but that didn't stop them from going for seconds (and thirds for one or two of them) of the cupcakes, as well. These are a fun to make, look at and eat treat. If you love Oreos, this cupcake is for you.

Tuesday, February 8, 2011

Peanut Butter Whoopie Pie

I think cake and frosting are two of the greatest things you could put together. So a cake-like cookie filled with frosting is right up my alley. As I've probably mentioned, I'm getting more and more into baking with peanut butter. This creation was the perfect opportunity to go big or go home with a peanut butter-packed whoopie pie.

Can you believe I couldn't find a recipe for Peanut Butter Whoopies Pies? All of the recipes that were allegedly pb had chocolate cake. Lame. LAAAAAAAAAAAAAAAAAME! I wanted a PEANUT BUTTER whoopie pie. Not a chocolate whoopie pie with peanut butter filling. So I had to come up with this thing on my own.

I started with the Cake Mix Doctor's Peanut Butter Cake and compared it to some whoopie pie recipes using cake mix. This recipe reflects a combination of those recipes, plus a little more tweaking on my part. And I just straight up used CMD's Peanut Butter Frosting for the filling because it's just so friggin' good. 

Peanut Butter Lover's Whoopie Pie

  • 1 pkg yellow cake mix (I used Pilsbury)
  • 3eggs
  • 1/2c water
  • 1/2c + 1T oil
  • 1/3c + 2T creamy pb
  • 1c + 2T creamy pb
  • 8T butter, softened
  • 1t vanilla
  • 3T milk
  • 2c powdered sugar, sifted
  • Reese's Pieces, crushed
  1. Preheat oven to 350 and prep cookie sheets (parchment paper as always). Combine cake ingredients in mixer on low speed for 30 seconds; scrap the sides. Increase speed to medium for 2 minutes.
  2. Using a 1.5T cookie scoop, drop a heaping scoop cake batter onto the cookie sheet (I got about 8 on a sheet). Bake for 8 to 10 minutes and let cool.
  3. Meanwhile cream together softened butter and pb until fluffy. Add powdered sugar, vanilla and 3T of milk. Mix on low for 1 min, or until all the sugar is incorporated. Then mix on medium for 1 min, until the frosting is lighter and fluffy.
  4. Fill piping bag with pb frosting. Pipe frosting onto bottom of one cookie and sandwich it with another. 
  5. Roll frosting in Reese's Pieces.
  6. Do not share. (I think it made around 20 to 24 whoopie pies).
These were sooooooo good. If you are into peanut butter, this is a perfect treat for you.

I had the option of rolling the whoopie pies in crushed Honey Roasted Peanuts or crushed Reese's Pieces (the picture above shows one of each). The pieces were the clear winner. Don't even bother with the nuts. (Ha, that's what he said.) I thought I would have more pies left over; that was definitely not the case. However, there is one in my fridge at home; I have plans to dream about all day today...sorry work.

Although they were a bit of work, these are going in the regular rotation. So. Ridiculously. Good.

Thank You Berry Munch Cookies... No Thanks to the Girl Scouts

GIRL SCOUT COOKIE SEASON! Allegedly they are arriving next week! 

So sometimes the Girl Scouts throw out a special cookie for the year. Last year's was "Thank You Berry Munch," a crispy, hearty cookie with white chocolate chunks and cranberries. I did not partake while they were available (I stick with Samoas and Thin Mints), but I heard they were good stuff, so I decided to replicated them.

I know they contained Rice Krispies (Hurray for cereal in things!), so I went looking for a chocolate chip cookie recipe with that ingredient in mind. I didn't exactly find what I was looking for but one from BakingBlonde was close enough. I didn't change the base only the mix-in ingredients.

Thank You Berry Munch CopyCat Cookies

  • 1 1/4c flour
  • 1t baking powder
  • 1/2t salt
  • 1/2t baking soda
  • 1 stick unsalted butter, softened
  • 1/2c packed brown sugar
  • 1/4c sugar
  • 1 egg
  • 2t hot water
  • 1 1/2t vanilla
  • 1c Rice Krispies
  • 1/2c craisins
  • 3/4c white choc. chips
  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. 
  2. Cream butter and sugars until light and fluffy. 
  3. Add eggs to butter, one at a time, beating until combined after each. 
  4. Mix in hot water and vanilla. 
  5. Add flour mixture, in two batches, beating just until combined. 
  6. Fold in craisins, chocolate chips and Rice Krispies. 
  7. Cover and refrigerate for 30 minutes.
  8. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min. 
  9. Bake at 375 degrees for about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely.
Having never tasted the original, I don't know how close these came. Regardless, this was a great cookie. Everyone really enjoyed them and they were polished off in a jiffy. 

I actually let the dough chill in the fridge overnight before I shaped it. However, I would recommend just chilling the dough for the minimum time so your Rice Krispies don't become Rice Just-a-Tad-Soggies.