homemade hostess cupcakes

 the goods:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1/4 cup semisweet chocolate chips
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 cup coconut oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

filling:
3 tablespoon water
1 teaspoon unflavored gelatin
4 tablespoons (1/2 a stick) unsalted butter, room temperature
pinch of salt
1 teaspoon vanilla extract
7 ounces marshmallow fluff creme (1 and 1/4 cups)

chocolate ganache:
1/2 tablespoon butter
1/2 tablespoon light corn syrup
4 ounces semisweet chocolate, chopped (or 1/2 cup chips)
1/3 cup heavy cream

Preheat oven to 325 degrees. Grease and lightly flour a 12-cup muffin tin. Combine flour, baking soda, and salt in a medium bowl, set aside. In a separate large bowl, whisk together water, cocoa powder, and chocolate chips together until smooth. Add sugar, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture alternating with sour cream (beginning and ending with flour), until incorporated. Using an ice cream scoop, divide batter evenly among prepared cups. Bake 18-22 minutes, until a toothpick inserted in the center comes out almost clean. Cool cupcakes in tin for 10 minutes, then turn out onto a wire rack to cool completely.
While cupcakes are cooling, make the filling: Combine water and gelatin in a large bowl and let sit until gel softens, about 5 minutes. Then microwave for 30 seconds until mixture is bubbling around the edges and gelatin dissolves. When slightly cooled, whisk in marshmallow creme until smooth. Refrigerate filling until set, 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with a small plain tip.
To make the ganache, add heavy cream and butter to a large microwave safe bowl and heat for 2 minutes in the microwave until butter is completely melted. Add chopped chocolate and stir until chocolate melts and is smooth. Stir in corn syrup and allow to cool to room temperature, about 10 minutes.
When cupcakes are cool, insert a paring knife about 1/4-inch away from the edge of each cupcake at an angle. Proceed to cut a circular cone shape out of each cupcake. Cut the point off each cone to create a flat lid. Using a small spoon, fill each cupcake with marshmallow filling, then add the lid. Lightly frost with chocolate ganache. Let set, then pipe swirls on top with reserved marshmallow filling.

s'mores rice krispy treats

the goods:

4 tablespoons unsalted butter

7 cups mini marshmallows

1 teaspoon vanilla

3 cups rice krispy cereal

2 cups golden grahams cereal

3/4 cup chocolate chips (semi-sweet or milk chocolate)

In a large bowl, combine rice kristy cereal, golden grahams cereal, and chocolate chips. In a medium saucepan, melt the butter over medium heat. Turn burner to the lowest heat possible and add the marshmallows, stir until almost completely melted, then stir in vanilla. Continue stirring until marshmallows are completely melted and smooth.
Lightly grease a 9x9-inch pan. Pour hot marshmallows over cereal and stir to combine. Dump directly into the prepared pan. Lightly grease your hands and press krispies into the pan. Allow to cool and set, at least 20 minutes.

andes mint brownies

the goods:

1 cup (2 sticks) unsalted butter
2 cups sugar
4 eggs
2 teaspoons vanilla
3/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Andes mint baking chips
a box (4.67 ounces Andes mints candies

Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray. In a large, microwave-safe bowl, microwave butter until completely melted. With a wooden spoon, stir in sugar and vanilla. Add eggs one at a time, hand beating well with spoon after each addition. Add cocoa and beat until well blended. Add flour, baking powder, and salt; beat well. Fold in Andes mint chips. Pour batter into prepared pan and bake 30-35 minutes.
While brownies are baking, unwrap all the Andes mints. When brownies are finished, remove from oven and immediately place all the unwrapped candies on top of the brownies. Let them sit for 5 minutes and then use an offset spatula to spread the chocolates over the entire brownie. Let brownies cool for about an hour (you can also pop them in the fridge), then cut into squares and enjoy!

pumpkin chocolate cupcakes

the goods:

chocolate batter:
1 and 1/3 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon instant espresso powder
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup light brown sugar
1 and 1/3 cups buttermilk
4 egg yolks (save whites for pumpkin batter)

pumpkin spice batter:
2 cups (scant) flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
4 egg whites
2 cups pumpkin puree
1 cup light brown sugar
3/4 cup canola oil
3/4 cup granulated sugar

vanilla bean buttercream:
1 cup (2 sticks) unsalted butter, room temperature
6 cups powdered sugar
2 vanilla beans, scraped
1 teaspoon vanilla extract
pinch of salt
6 tablespoons heavy cream

Preheat oven to 350 degrees, and line two 12-cup muffin pans with paper liners.
Make the chocolate batter by combining the flour, cocoa powder, baking soda, and espresso powder in a large bowl. Whisk together, then make a well in the center of the dry ingredients and add the oil, vanilla, brown sugar, buttermilk, and egg yolk. Stir together with a wooden spoon until combined. Set aside.
Make the pumpkin batter by combining the flour, baking powder, baking soda, salt, and spices. Whisk together, then make a well in the center and add egg whites, pumpkin, brown sugar, oil, and granulated sugar. Stir together with a wooden spoon until combined. Set aside.
Using a small cookie scoop (1 tablespoon), drop a dollop of chocolate in the bottom of each paper liner. Next, drop a dollop of pumpkin batter on top of each chocolate layer. Continue with another dollop of chocolate and another dollop of pumpkin until all the cups are filled and the batter is used up.
Bake the cupcakes for 17-20 minutes, or until a toothpick inserted in the center of one of the cakes comes out clean with a few moist crumbs attached. Let the cupcakes cool in the pan for 1 minute before removing to wire racks to cool completely.
To make the frosting, beat the butter in a stand mixer until light and fluffy, about 1-2 minutes. Slowly add the powdered sugar, vanilla bean, vanilla extract, and salt while continuously beating. Add the heavy cream 1 tablespoon at a time until completely incorporated. Scrape the bowl down and whip for 1 minute more until light and fluffy.
Frost cooled cupcakes with the vanilla bean frosting and serve.

triple chocolate fudge brownies

the goods:

10 ounces dark chocolate chopped

2 cups (4 sticks) unsalted butter, cut into pieces

1 cup granulated sugar

1 cup brown sugar

3 eggs, room temperature

2 egg yolks

1 tablespoon vanilla extract

1/2 teaspoon salt

2 cups flour

1/2 cup cocoa powder

1 cup semi-sweet chocolate chips

confectioners' sugar, for dusting

Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Melt the butter in a medium saucepan over medium heat, stirring until melted. Remove from heat, add the dark chocolate and stir until completely melted and smooth. Whisk in the sugar and brown sugar. Whisk in eggs and egg yolks one at a time, then add the vanilla and salt. With a wooden spoon, stir in flour and cocoa powder until evenly combined. Fold in chocolate chips. Spread into an even layer in the pan. Bake for 25-30 minutes, until brownies no longer wobble when pan is giggled, top has a shiny papery crust, and sides are just beginning to come away from pan. Remove from oven and cool for an hour before slicing, removing from pan, and dusting with confectioners' sugar.

twix cookies

the goods:

1 and 1/2 cups (3 sticks) butter, room temperature

1 cup confectioners' sugar

3 cups flour

1 teaspoon vanilla

1/4 teaspoon salt

15 ounces caramel candies, unwrapped

2 cups milk chocolate chips

2 teaspoons Crisco

Preheat oven to 350 degrees. Lightly grease a cookie sheet. In the bowl of a stand mixer, cream together butter and sugar. Add vanilla, flour, and salt. Mix well.
On a lightly floured surface, roll dough out to 1/2-inch thick. Us a 2-inch biscuit or circle cutter to cut out cookies. Place cookies on prepared baking sheet. Bake for 14 minutes. Let cookies cool.
Melt caramel and spread over the cooled cookies. Let caramel cool completely.
Add Crisco to the chocolate chips and melt in the microwave in 30-second increments. Spread melted chocolate over cooled caramel. Let chocolate set before serving.

chocolate butterscotch shortbread

the goods:

2 sticks unsalted butter, softened

3/4 cup dark-brown sugar

1 teaspoon vanilla extract

2 cups flour

1 teaspoon salt

1/2 cup butterscotch chips

8 ounces dark chocolate, melted

Preheat oven to 300 degrees. In the bowl of a stand mixer using the paddle attachment, beat butter and sugar on medium-high until light in color and fluffy, about 3 minutes. Add vanilla, reduce speed to low, and slowly add flour and salt until just combined. Mix in butterscotch chips and stir until evenly distributed, scraping down paddle if needed.

Grease a 9-by-9-inch baking pan. Using a rubber spatula, press dough evenly into pan and refrigerate for 20 minutes. Score dough into eighths in one direction and quarters in the other, to make 32 rectangular cookies. Pierce dough all over with a fork.

Bake until firm and slightly golden brown around the edges, 50 to 60 minutes. Immediately cut through all the scoring to separate the cookies. Let cool completely in the pan.

Remove cookies and place on a parchment-lined baking sheet. Dip half of each cookie in chocolate, gently scraping off any excess, and place back on baking sheet. Refrigerate until chocolate is set, about 30 minutes.

candy cane kiss cookies

the goods:

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup plus 2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1 tablespoon milk

1/2 cup confectioners' sugar

20 hershey candy cane kisses

In a large bowl using a stand mixer, beat the butter, sugar and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of bowl as needed.  Beat in the vanilla until combined. In a medium bowl combine the flour, cocoa powder, baking soda, and salt. Whisk to combine. With the mixer on low speed, slowly pour in the dry ingredients, then add the milk. Mix until just combined. Scrape down the sides and bottom of bowl as needed.
Chill in the fridge for at least 2 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. put confectioners' sugar in a small bowl. Roll tablespoons of dough into balls, then roll each ball in confectioners' sugar to coat. Bake for 10 minutes. Allow to cool slightly on baking sheet, then press a hershey candy cane kiss into the center of each cookie.

brownie peppermint cookies

the goods:

1 box fudge brownie mix

1 and 1/4 cup all-purpose flour

1/4 cup brown sugar

1/4 teaspoon salt

2 eggs

2 tablespoons whole milk

1/2 cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extract

3/4 teaspoon peppermint extract

vanilla cream frosting:

4 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, room temperature

6 tablespoons heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup crushed peppermints, or candy canes

Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar, and salt. Add in eggs and milk and stir with a wooden spoon. Add in melted butter, vanilla, and peppermint extract, stir until well blended. Spoon heaping tablespoons of dough onto prepared baking sheet. Bake for 10 minutes. Remove from oven and allow to cool.

While brownie cookies are baking and cooling, make frosting. In the bowl of a stand mixer, whip together butter, sugar and cream until light and fluffy. Stir in vanilla and salt.

When brownie cookies are cooled, frost and sprinkle with peppermints.

olive oil and sea salt truffle brownies

the goods:

1/3 cup boiling water

1/4 cup dark cocoa powder

1/3 cup plus 2 tablespoons olive oil

2 ounces dark chocolate, chopped

1 egg

2 egg yolks

1 teaspoon vanilla extract

1 and 1/2 cups sugar

1 cup all-purpose flour

1/4 teaspoon salt

10 Lindor dark chocolate caramel sea salt truffles, coarsely chopped

coarse sea salt, for sprinkling

Preheat oven to 350 degrees. Spray and 8-by-8-inch baking pan liberally with nonstick spray.

In a large bowl, whisk boiling water and cocoa powder until combined. Whisk in chopped chocolate until melted, then whisk in olive oil. Whisk in egg, yolks, and vanilla extract until combined. Whisk in the sugar until combined. Using a rubber spatula, fold in the flour and 1/4 teaspoon salt. Gently fold in the chopped truffles. Pour into prepared pan and smooth into the corners using the spatula. Bake for 32-35 minutes, or until the middle is set. Sprinkle the brownies with sea salt and then let cool completely. Place in the refrigerator to chill before cutting into squares.

hot cocoa cookies with marshmallows

the goods:

1/2 cup unsalted butter
1 bag (12 ounces) semisweet chocolate chips
1 and 1/4 cups light brown sugar
3 eggs
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
8 ounces semi-sweet baking chocolate cut into 1-inch pieces
16 large marshmallows, cut in half

In a small saucepan set over medium heat, melt butter and chocolate chips. Stir constantly until just melted. Remove from heat and let cool slightly.
In a large bowl, combine the brown sugar, eggs, and vanilla. Beat with a hand-mixer on medium speed until blended. Beat in the cooled chocolate mixture until combined. Add the cocoa powder, flour, baking powder, and salt. Mix on low speed until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Scoop and drop the cookie dough by the tablespoon onto the prepared sheet 2-inches apart. Bake for 10 minutes, remove from oven and place one piece of chocolate on the center top of each cookie, and then top each chocolate with half of a marshmallow. Place cookies back in the oven for an additional 4 minutes. Remove pan from oven and allow cookies to cool for 5 minutes before transferring to a rack to cool completely. Repeat with remaining dough. Dust with cocoa powder if desired.

hot cocoa cupcakes

the goods:

cupcakes:

1 and 1/2 cups all-purpose flour

1 and 1/4 cups granulated sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup canola oil

1 cup prepared hot cocoa, cooled

1 teaspoon vanilla extract

2 eggs, lightly beaten

1/2 cup mini chocolate chips

whipped cream:

1 and 1/4 cups heavy whipping cream

1/3 cup confectioners' sugar

1/2 teaspoon vanilla extract

garnishes:

mini marshmallows

mini chocolate chips

crushed peppermints

mini candy canes

Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.  Add the oil, prepared hot cocoa (cooled), vanilla, and eggs. Whisk until well incorporated and no lumps remain. Stir in chocolate chips. Using a scoop, divide batter evenly among paper-lined tins. Bake for 18 minutes, or until a toothpick inserted in the center of one comes out clean.. Allow to cool for 10 minutes; then transfer from tins to a wire rack to cool completely.

Make the whipped cream: In the bowl of an electric stand mixer fitted with the whisk attachment, combine whipping cream, confectioners' sugar, and vanilla. Whisk on medium speed until stiff peaks form.

Pipe the whipped cream onto cooled cupcakes. Garnish by sprinkling with mini marshmallows, mini chocolate chips, and crushed peppermints. Stick a mini candy cane into the side of each one. Refrigerate any leftovers.

reese's peanut butter cookie cake

the goods:

1/2 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 and 3/4 cups flour
3/4 teaspoon baking soda
12 ounce bag of Reese's miniature peanut butter cups, chopped
3/4 cup semi-sweet chocolate chunks
chocolate sauce (optional)

In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 3-4 minutes, Mix in peanut butter, egg, and vanilla extract. Add flour and baking soda and stir to combine. Stir in chocolate chunks and 1/2 cup of the chopped Reese's.
Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper and lightly grease pan sides and corner. Press dough evenly into the cake pan. Bake for 18-20 minutes. Remove from oven and cool 15-20 minutes in the pan. Carefully remove from pan and allow to cool completely. When cookie is cooled, drizzle lightly with chocolate sauce (I used some leftover ganache I had lying around) so peanut butter cups will stick. Then pile top with remaining peanut butter cups and drizzle with additional chocolate sauce if desired.

peanut butter oatmeal bars

the goods:

1/2 cup plus 2 tablespoons brown sugar, divided

1 and 1/2 cups (3 sticks) plus 2 tablespoons butter, divided

1 can sweetened condensed milk

1 cup creamy peanut butter

2 teaspoons vanilla

2 cups flour

2 cups old fashioned oats

1 bag (11 ounces) milk chocolate chips

In a medium saucepan, melt 2 tablespoons butter and 2 tablespoons brown sugar over medium-low heat. When melted, stir in the sweetened condensed milk and continue cooking, stirring constantly, until the mixture thickens slightly, about 15 minutes. Remove from heat and stir in peanut butter and vanilla. To make the crust, combine the flour, oatmeal, and remaining 1/2 cup brown sugar in a large bowl. Melt the remaining 1 and 1/2 cups butter and stir into the oatmeal mixture. Press half the oatmeal mixture into the bottom of a 9-by-13-inch baking dish and bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate chips over the hot oatmeal crust, spread the peanut butter mixture over the chocolate chips, then crumble the remaining oatmeal crust over the top. Return to oven and continue baking for 15 minutes. Remove from oven and let cool completely before cutting into squares. Serve with milk!

carrot patch pudding cups

the goods:

2 packets Instant Chocolate Pudding (5 oz. each)

1 package Cool Whip (8 oz.), thawed

2 cups whole milk

2 cups Oreos

orange icing

edible grass

Whisk together chocolate pudding and milk. Fold in Cool Whip. Place Oreos in a ziploc bag and crush using a rolling pin. Add 1/3 of the crushed Oreos to the pudding and fold to combine. Spoon the mixture into plastic cups and top with remaining crushed Oreos. Pipe orange "carrots" on top of the dirt and stick small clippings of edible grass into each carrot. Refrigerate at least 2 hours.

thin mint truffles

the goods:

1 package (10 ounces) Girl Scout Thin Mint cookies or Keebler Grasshopper cookies

4 ounces cream cheese, room temperature

1 bag (12 ounces) green mint chips, or Andes Creme de Menthe baking chips

white chocolate chips and sprinkles for decorating (optional)

In a food processor, pulse the cookies a few times, then blend down until they are just crumbs. Add the cream cheese and blend until completely incorporated. Roll mixture into 1/2-inch to 1-inch balls, and place on a parchment lined plate or baking sheet. Refrigerate for 30 minutes to make dipping easier. Melt the mint chips in a microwave safe bowl in 30-second increments. Stirring each time. Roll each ball in the melted chocolate until completely coated. Use a fork to scoop it out and let excess chocolate run off. Place on wax or parchment paper. Return to fridge to help chocolate to set. 

To decorate truffles, simply drizzle with remaining chocolate, or melt white chocolate and drizzle over truffles and sprinkle with festive sprinkles. 

red velvet bundt cake

the goods:

cake:

1 box red velvet cake mix

1 package white chocolate instant pudding

4 eggs

2/3 cup oil

1 cup sour cream

1/2 cup buttermilk

2 teaspoons vanilla extract

chocolate glaze:

1/3 cup unsweetened cocoa powder

1 and 1/2 cups powdered sugar

3 tablespoons butter, melted

2-4 tablespoons milk

vanilla glaze:

1 and 2/3 cup powdered sugar

3 tablespoons butter, melted

2-4 tablespoons milk

Preheat oven to 350 degrees and generously grease Bundt pan. Sift cake mix into a large bowl. Add pudding mix, eggs, oil, sour cream, milk, and vanilla and stir until smooth. Pour into Bundt pan, spread out evenly and bake 45-55 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in pan on wire rack, then invert directly on wire rack to cool completely.

Make each glaze in separate bowls, using a whisk to combine ingredients. Pour each glaze into a plastic bag, snip the corner and drizzle over cooled cake.

carmelitas

the goods:

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup packed brown sugar
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
8 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8-inch pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chops. Crumble remaining oatmeal mixture on top. Return to oven and bake an additional 15 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

chocolate covered strawberries

 

the goods:

 

24 ounces good-quality semisweet chocolate chips

6 ounces white chocolate chips

12 to 16 large strawberries

Melt both chocolates in separate glass bowls set over saucepans of simmering water. Line a baking sheet with parchment paper. Making sure that strawberries are completely dry, hold a strawberry by its leaves and gently dip and turn it in the chocolate to coat. Lay it on its side on the parchment. Repeat with remaining strawberries.  Let them sit at room temperature for 30 minutes to set slightly. Take the melted white chocolate and place it in a pastry bag or plastic storage bag with a small hole cut in the corner, and drizzle stripes over the chocolate. Store in the fridge to set completely.

pumpkin caramel kiss cookies

 

the goods:

 

3 and 2/3 cups flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 stick unsalted butter, room temperature

1/2 cup shortening

1 cup sugar

1 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

cinnamon sugar to coat the cookies (1/4 cup sugar and 1 teaspoon cinnamon)

bag of Hershey Caramel Kisses

 

Preheat oven to 350 degrees. Cream together the butter and shortening. Add sugar and brown sugar and beat well. Add the egg, salt, pumpkin pie spice, baking powder, and pumpkin puree. Mix until combined. Gradually add the flour while mixer is on low until all the flour is incorporated. Scoop out by the tablespoonful, and roll into a ball. Coat in cinnamon sugar and place 2-inches apart on a parchment-lined baking sheet. Gently flatten the cookies with the bottom of a glass. Bake 10 minutes. While still hot from the oven, place a kiss in the center of each cookie pressing down slightly. Let cool on baking sheet.