Oven baked 2 Bite S’Mores

Author: Cooped Up Chick  //  Category: Desserts, July 2012

 

I think I have mentioned before….I am a Pinterest addict. I can’t help it. Its an obsession reminiscent of sticker collecting when I was in elementary school. I love adding pretty pins to my boards of – crafts I want to do someday (currently at 170 pins), household tips (very useful information…102 pins), decorating ideas for my house (165 pins) and obviously my favorite board, Recipes (275 pins!) To think I also have 11 other boards of great stuff! This recipe apparently originated from Pampered Chef.

To get to my point…I have tried a dozen recipes off Pinterest and this is one of my favorites. Very simple, very quick and very yummy. Itty bitty lil S’mores.

What you’ll need:

 

 

 

7ย  whole graham crackers (or 1 cup finely crushed crumbs)
1/4 cup icing sugar
6 tablespoons butter, melted
bars of milk chocolate candy (eg. Jersey milk or PC brand 100g bar), divided
12 large marshmallows
Preheat your oven to 350 degrees.
In a bowl combine graham crumbs, icing sugar and melted butter
Place approximately 1 Tbsp of crumb mixture into a mini muffin tin and press into mold to form small cups.
Bake for 4-5 minutes. I found the crumbs would “puff up” after baking so I took the backside of my Tablespoon and pushed it down and it reformed the cup perfectly.
Place a square of chocolate in each cup and top with a half of a large marshmallow.
Bake again for 2 minutes.
Remove cups from pan and allow to cool for 15 minutes. Meanwhile melt some of the chocolate in the microwave on high for 1-1 1/2 minutes or until smooth when stirred.
I used the back of a spoon to dip some chocolate onto the S’more but you could also turn the S’more upside down once cooled if you use a shallow bowl for melting your chocolate. The dip method would probably make the finished product prettier but I didn’t care…I just wanted to eat one! (or 6) They are just little!
These are super simple and went over GREAT at the Canada Day BBQ at my parents house. Somehow the marshmallow stays soft even after refrigeration. I had 4 left after the party and had them in the fridge for a week (totally forgot about them) and after 10 seconds in the microwave they were absolutely perfect again. Trust me!
Enjoy!
love, peace and chicken grease,
-A Cooped Up Chick

 

I made a pie!!!!

Author: Cooped Up Chick  //  Category: Desserts, July 2012

 

I have never, EVER, baked a pie before. I always thought of pie crust as a daunting and terrifying undertaking but while watching MasterChef the other day and seeing these ‘At Home’ cooks making pie crust WITHOUT A RECIPE I figured I sure could give ‘er a go WITH one. Right? I was still scared. So I reached out to all my FB friends and asked for recipes and/or tips. Pretty much requests to help me to get a decent pie into my pie hole.

These are some of the responses I got:

“You of all people have never made a pie? ridiculous! I don’t have one on me (a recipe) but I highly suggest looking for an apple crumble pie…you won’t have to roll out 2 pie crusts and it tastes amazing! Nothing is worse than a pie with too much crust…well maybe there is…hahaha.” BGS

“I make an awesome pie crust (it’s mom’s recipe). I’ll get for you when I get home. Most important thing is to keep it cold at all times and to handle it as little as possible.” JH

“Use a stainless steel bowl, put it in the freezer before you start, water and butter should ALL be as cold as possible, try to touch the dough as little as possible and it is delicious if you mix in crumbled extra old cheddar cheese, which crumbles perfectly if it has been in the freezer.” AB

“My mom makes killer apple pie. I couldn’t tell you the recipe, but she does slice the apples very thinly. What I can tell you is the rockin’ idea she came up with – butterscotch Chipits sprinkled in with the apples before the top crust goes on. Frig. Damn good.” SC

and from my dear sister:

“Well I wish you the best of luck with the pie, if you have questions call, it’s pretty easy, DO NOT OVER WORK THE DOUGH. oh and you have to make sure the bottom crust gets cooked because apples are so wet…. so cook it until the top browns and then put tin foil over the top so it won’t burn.”

I thank everyone for the tips because I used a bit from most of them and I think that is why the pie turned out SOOOO fabulous. I was very proud of my first attempt at pie baking. Next time I think i’ll add those butterscotch Chipits!

I used JH’s moms pie crust recipe.

What you will need:

 

 

 

2 Cups Flour
3/4 tsp Salt
1 Cup Cold Shortening
1 Egg
2 Tbsp Cold Water
1 Tbsp Vinegar

 

Preheat your oven to 450 degrees. I know…that’s high. Just do it.

In a bowl add the first 2 ingredients. Cut in the cold shortening (Tip: put your shortening in the freezer for an hour and take a cheese grater and grate shortening into bowl.)

 

 

In a separate bowl (or mixing cup) add egg, water and vinegar. Pour into flour/shortening mixture. Blend with hands until JUST mixed. DO NOT OVERWORK.

 

 

 

 

Form into 2 balls, 1 for the bottom crust and one for the top.

 

Wrap in plastic wrap and refrigerate for at least 30 minutes.

 

 

 

In another bowl (Holy lot-of-dishes Batman!) place your sliced apples. I used 3 McIntosh and 2 Granny Smith.

 

 

In a small dish combine:

3/4 cup sugar

2 Tbsps cornstarch

1 tsp cinnamon

a pinch of ground nutmeg

a pinch of salt

 

 

Combine this with the sliced apples and set aside.

 

 

Remove one ball of dough from the fridge and roll to fit your pie plate. Some more advice given….roll out the dough on parchment paper, wax paper or plastic wrap. It makes it much easier to transfer to the pie plate. Next time i’ll try the Saran wrap. This time I used the parchment paper and it slid all over the countertop while I was attempting to roll it out. I had to use my spare tire (read: fat belly) to hold the edge of the paper against the corner of the counter to stop it from sliding. My son came out of his room, saw me and said “I’m not going to ask.” and turned around and left. I can only imagine what it looked like.

 

 

 

It kinda looks like the map of New Brunswick.

I had to do some patch work to the bottom crust…but it turned out fine.

 

 

 

 

Take the second ball of dough out of the fridge and roll out your top crust the same way. Place over the bottom crust that has been filled with the apples (place apples in crust by the handful. Do not add the water/juice that has accumulated at the bottom of the bowl. This will make your filling too wet and saturate your crust. BAD BAD BAD.) Poke air holes in your crust so it won’t explode all over your oven. I don’t really know if that’s why the holes are necessary but it sounded exciting so I went for it. I took an egg yolk and beat it with 1tsp water and brushed it over the top crust and then sprinkled it with a bit of granulated sugar. Not sure why but a website suggested it so I did it. If you ask me to touch my tongue to a flag pole in the dead of winter i’d probably do that too.

 

 

Now this is where things get tricky/scary/daunting.

Place your pie in the oven on the low rack . Bake for 10 minutes. Reduce heat to 350 degrees and move pie to middle rack. Bake for an additional 50-60 minutes. Check at around 30-40 minutes. If your crust is browned place tinfoil over the top of the pie because your bottom crust is not quite cooked yet and you do not want to burn your top crust.

 

 

Once done remove pie from oven. Now this is what my sister did NOT tell me until a few days later. LET THE PIE COOL before slicing. I let it rest for about 30 minutes…until we were done eating supper….and then I cut into the pie. It was rater mushy. Still tasty…but hadn’t “firmed” up yet.

 

 

A day later and it was absolutely perfect. As you can see I really really really like half frozen Cool Whip.

 

 

I hope this will help you improve your pie skills or to take the leap and attempt your first pie too!

Enjoy!

love, peace and chicken grease,

– A Cooped Up Chick

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate and Vanilla cupcakes

Author: Cooped Up Chick  //  Category: Desserts, February 2012

 

I had a great friend at work that was in desperate need of 4 dozen cupcakes for a tournament fundraiser for her son. This would be my second “order” for cupcakes and while nervous I was also very excited. 4 dozen is quite a few cupcakes! (48 to be exact!)

I love desperation! In all seriousness I was pumped to help her out by baking for her. To keep things simple and to hopefully avoid a lot of allergies we decided on a chocolate cake and a vanilla cake with chocolate and vanilla buttercream icing. I figured this is actually going to give us 4 different flavor combinations and I only had to bake 1 double batch of chocolate cake and 1 double batch of vanilla cake. Same with the icing.

 

What you will need:

Vanilla Cake

1 cup of sugar

1/2 cup butter, softened

2 eggs

2 tsps vanilla

1 1/2 cups flour

1 3/4 tsp baking powder

1/2 cup of milk

 

 

Preheat your oven to 350 degrees.

Cream together the sugar and the butter. Mix well for 3 minutes. Add eggs one at a time until well combined. Stir in the vanilla. In a separate bowl whisk or sift together the flour and baking powder. Add to the creamed butter mixture. Add in the milk and stir until smooth. Bake for 20-25 minutes or until the cake springs back to the touch and a toothpick inserted into the center comes out clean.

Sorry I do not have step by step pictures to go along. I forgot. ๐Ÿ™ There were just sooooo many cakes to be made I just got to makin them!

 

Chocolate Cake recipe can be found under Cookies & Cream cupcakes

http://acoopedupchick.com/january-2012/cookies-cream-cupcakes/

 

For the Icing you’ll need:

 

Vanilla Buttercream

3 cups icing sugar

1 cup butter, softened

1-2 Tbsps whipping cream

Chocolate Buttercream

3 cups icing sugar

1 cup butter, softened

1/2 cup cocoa powder

1/2 tsp salt

2 tsps vanilla

4 Tbsps whipping cream

 

The method for both buttercreams are identical. Start by whipping the butter for 2-3 minutes.

Sift in the icing sugar a cup at a time. (In the case of the Chocolate buttercream…sift in the icing sugar and the cocoa)

Add the vanilla and cream (for the chocolate add in the salt as well)

Pipe on the cooled cakes.

vanilla cake with chocolate buttercream

 

chocolate cake with vanilla buttercream

 

chocolate cake with chocolate buttercream

vanilla cake with vanilla buttercream

Of course I had to taste test the cakes.They passed. Jolene was lucky she prepaid me for the cupcakes…or they may not have made it to her. Speaking of which…I heard a rumor that the tournament only got 3 DOZEN cakes….wonder where the other dozen went?

 

Enjoy!

love, peace and chicken grease

-A Cooped Up Chick

 

 

 

 

 

 

 

 

 

 

Harry Potter inspired Butterbeer cupcakes

Author: Cooped Up Chick  //  Category: Desserts, February 2012

 

 

As you are well aware I have been on a cupcake adventure as of late. I’m not sure why other then cake makes me happy. It makes my ass sad and large…but my insides get all warm and fuzzy when presented with miniature cakey goodness.

I went on an internet pilgrimage to find a butterscotch/caramel type cupcake and came across this site that had Butterbeer cupcakes (www.squirrelbakes.com). If you recall back in May, 2011 I took my son Brendan to Orlando. One of the biggest things for us was to visit Harry Potter world (not sure if that is what it is actually called but that’s how we refer to it). We are both huge fans and it was a dream come true to be there. When we had lunch at 3 Broomsticks, OF COURSE, we had to have a mug of Butterbeer to wash it down. Butterbeer is a beverage that has a foam top that tastes like butterscotch or ‘rum & butter’ and a base that is cream soda.

Brendan butterbeer

 

The recipe for these cupcakes incorporates both flavors.

What you will need:

ingredients

Cupcakes:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
3 large eggs
1 1/2 tsp vanilla
1 tsp butter flavoring (Ms Dash)
1/2 cup buttermilk
1/2 cup cream soda

Ganache:
1 bag of butterscotch chips
3/4 cup heavy cream

Buttercream:
1/2 cup butter, softened
1/3 cup butterscotch ganache
1 tsp vanilla
1 tsp butter flavoring
1/8 tsp salt
1 cup of powdered sugar

 

Preheat your oven to 350 degrees.

Take your muffin tin and line with paper liners or spray with Pam if you prefer. Set aside.

With a mixer (or bowl and spoon if you don’t have one!), cream your softened butter for 2 minutes to incorporate air and make the butter fluffy.

butter

Add the sugars and mix well, scraping the sides of the bowl as needed.

sugar

Add in the eggs, one at a time, and mix thoroughly. Then add the vanilla and butter flavoring.

eggs

In a separate bowl, sift your flour, baking powder, baking soda and salt.

flour

Alternate adding the buttermilk, cream soda and flour mixture until combined. This makes a fairly thick batter.

batter

Scoop batter into lined cups and bake for 15-18 minutes or until cake springs back to the touch and a toothpick inserted in center comes out clean. Allow cakes to cool at least 15 minutes before icing them.

in the oven

all done

For the ganache, bring a double boiler with water to a boil. Add the heavy cream to the saucepan (or metal bowl) on top. Just as it comes to a simmer add bag of butterscotch chips and whisk until combined. Remove from heat and allow to cool. The recipe called for injecting the cake with the ganache. I am glad I tasted a cake before doing this. I found it sweet enough so did NOT add ganache to the center of the cake. This gave me loads of ganache leftover that I used in my Sex-In-A-Pan and as ice cream topper. Yum!!

For this recipes purpose just set the ganache aside. You will need it for the icing and to drizzle on top of the cake when finished.

butterscotch ganache

For the icing, cream butter using a hand mixer for 2 minutes. Add the ganache, vanilla, butter flavoring and salt until combined. Add the icing sugar. Again, mix until combined and is at the consistency you desire. Don’t be afraid to add more if the icing isn’t firm enough for your liking. I like my icing firm and well defined (like I like my men! ๐Ÿ™‚ ) so sometimes I add an extra 1/2 cup….or 2. Beat the icing for 2-3 minutes until it gets glossy.

buttercream icing

Pipe the icing on the cooled cake. I used a Wilton tip #1M. Drizzle with ganache.

 

 

TADA!!!! A beautiful cupcake worthy ofย  ‘The Order of the Phoenix’! Delicious too!

butterbeer cupcake

 

 

Enjoy!

love, peace and chicken grease,

-A Cooped Up Chick

 

 

Kitchen Bitch Episode 2 – The Anti Valentines Day Bitch

Author: Cooped Up Chick  //  Category: Appetizers, Desserts, February 2012, Main Course, Seafood Dishes

 

 

My little group and I decided the best way to celebrate the HORROR that is Valentines Day, aka ‘Single Awareness Day’, would be together, with lots of great food, music and alcohol. I don’t really mind V Day all that much other than all the hearts and pink stuff shoved in our faces by retail establishments that tell us if we don’t have a Valentine we are losers. To me its just another day that I have chosen to be alone. I am alone 364 other days of the year so why is the anniversary of the day that St Valentine had his head chopped off in 270 AD going to be any different? YAY….a beheading….here have a Hallmark card and some flowers to celebrate! ???? My highly intelligent and modern mind cannot grasp this concept. ๐Ÿ™‚

 

So at the last Kitchen Bitch I took it upon myself to snap up February 14th as MY turn to host the next installment. I am so glad that I did. It gave me some fresh, fun eyes to view all the decorations that were up and around every where. Every time I would see a little cupid, I would picture him hanging in my house….decapitated, just like poor St Valentine. I thought it was a fitting tribute…not sadistic.

I would see a shiny, red heart and pictured it ripped down the center…depicting a ‘Broken Heart’.

I had purchased myself some flowers last week (which I do very frequently) and thought once they were wilted and dead they would make a fabulous centerpiece for the table.

I bought a bunch of ‘Love Animals’ clutching hearts dearly to their busoms…and hung them from nooses throughout the house.

 

Some may find this bitter and sad. It made me IMMENSELY happy. I don’t feel bitter at all. I do not want a relationship. I love my life just as it is. That is NOT to say that I do not get lonely from time to time…I am human…not Borg…but I do HONESTLY love my life just as it it. If a wonderful, generous, caring, loving, handsome, well-blessed man presented himself to me I would recognize and give him a chance but I am not actively dating or out looking. I would literally need Baby Jesus to drop him in my lap for me to notice. Please Baby Jesus….drop a rich, well endowed man into my lap. ๐Ÿ˜‰

What I decided on for the menu was “Bad Date Foods”. Lots of garlic and spice. Messy foods. For an appetizer I found a recipe online for ‘Conceited Mushrooms’ (because they are full of themselves…..HAAAHAAAHAA). Of course, I tweaked it. I can’t help it.

For the Conceited Mushrooms you will need:

2 dozen button mushrooms

1/4 cup flavored bread crumbs, I used Italian bread crumbs from Progresso

1 tsp garlic, minced

1/4 cup onion, diced fine

salt and pepper to taste

2 Tbsps tomato juice *my addition

4 slices cooked bacon, diced *my addition (cause I even have a T-shirt that says “everything is better with bacon”)

a sprinkle of crushed, red chili flakes *my addition

2 Tbsps fresh grated Parmesan cheese

1 Tbsp fresh chopped parsley *my addition

 

First step is to have nice clean mushrooms.

Then separate the stem from the cap.

 

Take half of the stems and chop very fine. This is what makes the mushrooms full of themselves…we are going to add the stems BACK into the cap. Get it? Huh? ๐Ÿ˜€

Dice your onion.

diced onion

Add some butter or margarine to a small pan and saute the onions and mushroom stems until the onion softens. Add the garlic and sprinkle of chili flakes.

sauteed onion mushroom garlic chili flakes

Add sauteed veg to a bowl.

sauteed veg

Add the bread crumbs…

bread crumbs

…diced bacon…

…the Parmesan cheese…

parmesan cheese

…and the parsley. I tasted the mixture at this point. It was missing an acidic component so I had some tomato juice in the fridge and added a couple of tablespoons. It was PERFECT.

filling for Conceited Mushrooms

I found the button cap had to be modified a little. I took a paring knife and shaved a little around the edge to create a larger opening to restuff. I also sliced a small bit off the bottom to make it more flattened and stable.

Spoon the mixture back into the cap.

conceited mushrooms

Sprinkle a little Parmesan on top and bake at 400 degrees for 10 minutes.

stuffed mushrooms conceited mushrooms

 

For the main course I served Super garlicy, spicy shrimp pasta. I have blogged this recipe before (see ‘Spicy Shrimp pasta’ December 2011). I added a side of Roasted Garlic Cheesy bread. Simple french baguette, halved, with garlic butter and roasted garlic mash (lop off the top of a garlic bulb, douse with olive oil, wrap in tin foil, bake at 400 degrees for 45 minutes). Add mozza cheese and broil for 5 minutes. Watch carefully so it doesn’t burn.

 

This dish would be considered a “bad date food” on 2 fronts! Uber garlic breath and a wonderful, slurpy, pasta slinging mess! Love it. Me and my girls didn’t care!!

garlicy spicy shrimp paste

 

For dessert I made Sex-in-a-pan. I had never made (or ate) this before but I figured that just because we are single doesn’t mean we can’t have sex on Valentine’s Day….it would just have to be in a pan. And not in any kinky way. Again….I modified the recipe slightly.

What you will need (for my bastardized version):

1 package instant chocolate pudding

1 package instant vanilla pudding

(milk to make the pudding…4 cups)

1 container Cool Whip, thawed

1 1/2 cups graham cracker crumbs

1/2 cup melted margarine

1 8oz block of cream cheese, softened

1 cup icing sugar

milk chocolate for garnish

butterscotch ganache (1 cup of heavy cream brought to a simmer on stovetop, remove from heat and one package Chipits butterscotch chips stirred in until melted. Allow to cool completely)

 

Mix together the graham cracker crumbs and melted butter. The actual recipe called for 1 cup of chopped pecans but since I am allergic to nuts (take that however you want to! lol) I left them out. Press into the bottom of a 9×13 pan and bake at 350 degrees for 15-20 minutes. Make sure it doesn’t burn. Mine cooked for 16 minutes and was perfect. Allow to cool completely.

graham cracker crust

While the crust cools, make your puddings as per the directions on the box. These also have to set before continuing.

chocolate pudding

vanilla pudding

 

In another bowl, mix the cream cheese and the icing sugar.

cream cheese icing sugar

cream cheese mixture

 

Fold in 1 cup of Cool Whip.

cream cheese mixture with cool whip

 

Once the crust is completely cooled, add the cream cheese mixture.

 

Drizzle with butterscotch ganache.

butterscotch ganache

 

Top with chocolate pudding and some shaved or chopped chocolate.

chocolate layer

 

Add the vanilla pudding layer and top with the remaining Cool Whip.

vanilla and whip cream layer

 

Garnish with more drizzled ganache, shaved and chopped chocolate. To shave chocolate just drag a sharp knife across the chocolate bar. Chop what is left.

 

Refrigerate for at least 1 hour before serving.

sex in a pan

 

To top off the evening we also created a delicious libation. It started with Amandas idea to mix Peach Schnapps with grapefruit juice (the result of leftover Schnapps from the Belinis at her party…and whatever was sitting in her fridge. Thank GOD she didn’t have beet juice in there!!!) I never got an exact recipe from her so I took that idea and ran with it.

This poor drink has an identity crisis. At first Amanda wanted to call it a ‘Zipless F#$k’ since searching drink names and realizing ‘A One Night Stand’ was taken. This was her idea of a synonym. Since my mommy reads my blog (on occasion) and she would be disappointed in me for using THE BIG CURSE WORD…I nixxed that idea. MY idea of a synonym would be to call it a ‘Colin Farrell’. In my opinion, Mr Farrell looks like a dirty bird that would throw you over the back of a couch, ravage you and then leave you panting…wanting more…as he nonchalantly left the premises. Read: One Night Stand. I could be wrong about this. He could be a really sweet guy…maybe this is my fantasy version of the man! Amanda has since been calling is a ‘Saucy Monkey’. After a few drinks we were easily calling it ‘Colin Farrells Saucy Monkey’ ๐Ÿ˜‰

What you will need is:

2oz Vodka

4oz Peach Schnapps

2 cups Ocean spray Ruby Red Grapefruit juice

3oz fresh squeezed grapefruit juice

2 Tbsps thawed grapefruit juice concentrate (not mixed with water…straight from the can)

1 squirt Real lemon juice

1 tsp grenadine

grapefruit zest for garnish

grapefruit drink crystals mixed with super fine sugar, to rim the glass.

 

I started by using the leftover, squeezed carcass of grapefruit to moisten the rim of the glass then coated it with the crystal and sugar mixture. SOOOOOOO fancy!

Then in a cocktail shaker I mixed all the ingredients except the grenadine and garnish. Shake (not stirred ๐Ÿ˜‰ ) and pour into a martini or margarita glass. Drizzle in the grenadine and top with garnish. YUM YUM YUM!!! I drank these all afternoon. Of course just to get the measurements correct!

vodka peach schnapps grapefruit juice Colin Farrell

 

 

I think the 2nd installment of the Kitchen Bitch club was very successful and FUN! The ladies that attended got to take home a soundtrack with such lovely romantic classics as “These Boots are Made for Walking”, “Whats Love Got to Do With It”, “Love Stinks”, “I Never Really Loved You Anyway” and “I Don’t Need a Man”. Amanda made little Valentines boxes full of chocolates, cinnamon hearts and a little something extra for me. THANKS Amanda!!! I appreciate it!

Thank you to the girls that made it…Amanda and Jenn!! Without you Valentines Day would have sucked…again. I think this may have to be a yearly event at my house. As I take down the decorations and pack them away, I am filled with OTHER great decoration and food ideas for next year. ‘Colin Farrell’ will be there for sure!!

 

Enjoy!

love, peace and chicken grease,

-A Cooped Up Chick

 

 

 

 

 

Cookies & Cream cupcakes

Author: Cooped Up Chick  //  Category: Desserts, January 2012

 

I have to start by saying…..what have I gotten myself into and Oh Em Gee!!!! These were so incredibly delicious!!!

My favorite so far on my little cupcake adventure (even though my sister disagrees…she still liked the PB ones better).

I found a recipe I had for chocolate cake and I think it was my Nanny Coopers (but i’m not certain). It was a hot water chocolate cake which makes it super moist and I just adjusted the baking time for cupcakes.

I still want to make lemon curd filled cupcakes, a salted caramel cupcake, a peach bellini cupcake and some type of cupcake with wild blueberries….but I think my ass needs a break from all these wee cakey goodnesses. Me drawers are getting a bit tight.

Until I start creating again, I will post this recipe and I still have the Chocolate Peanut Butter cupcake one to post as well. Just because I need to rein in some restraint doesn’t mean YOU have to! ๐Ÿ™‚

 

What you will need:

for the Cake:

  • 2 cups plus 2 Tbsps white granulated sugar
  • 1ยพ cups cake flour
  • ยพ cup plus 1 Tbsp cocoa powder
  • 1ยฝ tsp baking powder
  • 1ยฝ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • ยฝ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

 

Preheat your oven to 350 degrees.ย  In a bowl sift together your flour, cocoa powder, baking soda and baking powder. Whisk in your sugar and salt.

In a separate bowl whisk together your eggs, milk, vegetable oil and vanilla.

Add the dry ingredients slowly to the wet ingredients and mix with a wooden spoon (not sure why the wooden spoon is required but that’s what the recipe says and Nanny can’t be wrong. If you are not in possession of a wooden spoon go borrow one or go outside…break off a branch from the nearest tree and quickly whittle one.)

Add the boiling water and stir JUST to combine. Do not over work the batter. Don’t worry if the batter looks thin…its supposed to.

Pour batter into cupcake tin lined with paper liners. I used a measuring cup to pour the batter in…it made the least amount of mess.Only fill the liner 3/4 full of batter….these babies puff up!

Bake for approximately 25 minutes or until the cake springs back to the touch and a toothpick inserted in the center comes out clean.

Cool on a rack for at least 15 minutes before attempting to frost.

 

For the Icing you will need:

1/4 cup softened butter

1 8 ounce container mascarpone, at room temperature

3 Tbsps Crisco shortening

1/4 cup of Oreo cookie crumbs (I get these at the Bulk Barn)

2 Tbsps of Fluff

1 cup icing sugar

1/2 tsp vanilla extract

 

With a hand blender mix together the butter, mascarpone, shortening, vanilla and fluff.

 

Add the icing sugar and mix until its the proper consistency for piping. If you need a little less sugar, so be it…if you need a little more, OK!

Fold in the cookie crumbs and do not over blend. If you do your icing will turn grey! Pipe onto your cooled cakes.

For aesthetics, I decided to take an Oreo cookie and cut it in 4 pieces and place 1 piece…cut side down…into the frosting.

 

Ok….it was PARTIALLY due to aesthetics and partially cause i’m cheap. I wanted to use a whole mini Oreo cookie but DAMN those things are expensive!

I hope you enjoy these as much as I did! And as much my family did! And as much as my co-workers did!

 

love, peace and chicken grease,

-A Cooped Up Chick