melanie makes

chocolate chocolate chip zucchini cupcakes.

now you can sneak veggies into your dessert and no one will be the wiser!  i can speak from experience as when i made these in cake form last summer, i spent an hour convincing our neighbor, jim, that there was indeed zucchini in what he was eating.  the zucchini makes these cupcakes so moist and delicious and also adds a pretty green fleck to the cake as well.  and yes, i use the excuse that there is a vegetable in them to eat more than one.  okay, okay!  more than two!

CHOCOLATE CHOCOLATE CHIP ZUCCHINI CUPCAKES

• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1.75 cup sugar + additional for topping
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 cups shredded zucchini
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup cocoa
• 1/2 cup sour milk
• 2.5 cups flour
• 1/2 cup chocolate chips + additional for topping

preheat oven to 325 degrees.  line tin with paper liners.

mix all ingredients together.  fill each cupcake cup 3/4 full.  sprinkle top with additional chocolate chips and sugar.  bake for 20-25 minutes.

adapted from a recipe from the mother of a former employer.  the original recipe was for a 9x13 cake.  a 9x13 cake and only two adults to eat it is a recipe for disaster.  no pun intended.  way too much cake and too much effort for me to eat it.  in cupcake form, these are perfection.  this recipe makes 24 cupcakes.  perfect for me to keep a dozen out for us to eat right away and to freeze the other dozen to enjoy later.  or to surprise someone else with.  you could make these more decadent by topping with a chocolate buttercream frosting but i prefer the crunch of the sugar topping instead.

faux cherry cheesecake.

when i was young, this was the dessert that my mom would bring to functions.  our church's annual chicken pie dinner, potlucks, etc.  she called it cherry cheesecake and i didn't realize it wasn't an actual cheesecake.  apparently she's not a big fan of cheesecake and so this is what she'd make instead.  and i adore it.  love.  it's so easy and it's so good.  when i was pregnant the first time, towards the end of my pregnancy i was making this once a week for at least the last month.

FAUX CHERRY CHEESECAKE

• 1 oreo pie crust
• 1 can cherry pie filling
• 1 tub whipped topping
• 8 oz. cream cheese
• 1/2 cup powdered sugar

mix together whipped topping, cream cheese and powdered sugar and use as filling for pie crust.  top with pie filling.  refrigerate for at least four hours.

the original cheesecake my mom would make used a graham cracker crust.  it was good and just fine.  but then when i was in high school or undergrad she started using the oreo crust.  over the top good.  and this is the only way i make it.  i don't usually use all of the filling or the pie filling as then things tend to overflow the edges of the crust and make a genuine mess as well as make the crust soggy. 

cake mix cookies.

 

i don't tend to use a lot of mixes as usually i can make something just as fast making it from scratch.  but then again, there are times when a mix when save you in a pinch or is actually called for in a recipe.  this happens to be one of those times.  i had bought three or four cake mixes around the holidays as they were super on sale and needed something to do with them before they expired.  the first time i made this recipe, i knew i was in trouble.  yes, they're that good.  and lucky for me, they're just as easy to make as they are good.

CAKE MIX COOKIES

• 1 boxed cake mix - i go with the most chocolatey chocolate variety i can get my hands on
• 2 eggs
• 1/2 cup oil
• 1 cup add-ins - think chocolate chips, mini peanut butter cups, whatever you like!

combine cake mix, eggs and oil.  add add-ins and mix well.  drop by rounded teaspoon on cookie sheet.  bake at 375 degrees for 7-9 minutes.

recipe adapted from my friend becky after receiving these cookies with a meal after having L.  these cookies are dangerous!  so moist and delicious, they never last long.  i use a cookie scoop from oxo for all of my cookies and did so here as well.  i find that's the only way i can insure my cookies are relatively the same size.  best investment ever.  when using it, i find this recipe makes two dozen cookies.

peanut butter mini brownie bites.

5 tablespoons unsalted butter, cut into pieces
2 ounces unsweetened chocolate, coarsely chopped
1 ounce semisweet chocolate, coarsely chopped
2/3 cup sugar
2/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
24 miniature peanut butter cups

preheat oven to 350 degrees.  grease minimuffin pan.

in a medium saucepan, melt butter and chocolate over low heat.  stir frequently, being careful not to burn.  when almost melted, remove from heat.  stir sugar into chocolate until well blended.  let cool to just warm.  

in a small bowl, stir together flour, baking soda and salt.  set aside.  

beat egg into chocolate mixture.  add vanilla and stir until completely smooth.  stir in flour mixture until combined.  spoon batter into muffin cups.

bake for 10 minutes or until middle is almost set.  immediately press one peanut butter cup into brownie bite so that the top of the candy is flush with the top of the brownie.  let stand until completely cooled.

andy had gotten two bags of miniature dark chocolate peanut butter cups for christmas and i was dying to put them to good use.  i made these for new year's eve.  let's just say they're gone and leave it at that, shall we?  absolutely amazing.  and the perfect size for a treat for the girl as well.  i'll be making these again, pronto.

peanut butter blossoms.

24 hershey's kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt 

heat oven to 375 degrees.  beat shortening and peanut butter in large bowl until well blended.  add sugar and brown sugar and beat until fluffy.  add egg, milk and vanilla; beat well.  in another bowl, stir together flour, baking soda and salt.  gradually beat into peanut butter mixture.

shape dough into 1" balls.  roll in granulated sugar and place on ungreased cookie sheet.  bake 10 minutes or until lightly browned.  immediately press a chocolate into center of each cookie.  remove from cookie sheet to wire rack to cool completely.

i've had these cookies on my mind for a couple of weeks now.  peanut butter and chocolate - how can you go wrong?  i did make these a bit better health-wise by using reduced fat peanut butter as well as using  whole wheat flour and doubling the amount of milk.  with the additional of dark chocolate hershey's kisses, these were a perfect snack on a snowy winter afternoon!

mocha nut chip fudgey brownies.

8 tablespoons unsalted butter + more for pan
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces bittersweet chocolate, chopped
2 teaspoons instant espresso powder
1 1/4 cups sugar
3 large eggs
1/2 cup chopped nuts
1/2 cup dark chocolate chips

preheat oven to 350 degrees.  brush a 9 inch square baking pan with butter.  line bottom and two sides with parchment paper, leaving a two inch overhang on the two sides.  butter paper and set pan aside.  in a small bowl, whisk flour, cocoa, baking powder and salt; set aside.

place butter, chocolate and espresso powder in a a large heat-proof bowl set over a saucepan of gently simmering water.  heat, stirring occasionally, until smooth; remove bowl from pan.  add sugar; mix to combine.  add eggs; mix to combine.  add flour mixture; mix until just moistened.  stir in nuts and chocolate chips.  transfer batter to prepared pan; smooth top.

bake 45 minutes.  cool in pan 30 minutes.  using paper overhang, lift brownies out of pan; transfer to a rack to cool completely.  on a cutting board, cut into squares.

my ultimate favorite brownie recipe.  fabulous, fabulous stuff.  i've used both walnuts and pecans and probably prefer the walnuts due to their size.  i've also used whole wheat pastry flour and turbinado sugar instead of the more refined stuff with stellar results.

lemon-scented blueberry cupcakes.

cupcakes
1.5 cups + 2 tablespoons flour
10 tablespoons granulated sugar
1.5 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup milk
1 teaspoon lemon zest
3/4 cup fresh or frozen blueberries, thawed

frosting
1/4 cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/8 teaspoon salt
1.5 cups powdered sugar, sifted
2 teaspoons fresh lemon juice

preheat oven to 350 degrees.  place 12 decorative paper muffin cup liners into muffin cups.

to prepare cupcakes, combine flour, granulated sugar, baking powder, salt, and baking soda in a large bowl.  combine melted butter and egg in another large bowl; stir with a whisk.  add buttermilk, milk, and zest to butter mixture; stir with a whisk.  add buttermilk mixture to flour mixture, stirring just until moist.  toss blueberries with remaining 1 tablespoon flour.  fold blueberries into batter.  spoon batter into prepared muffin cups.  bake for 25 minutes or until a wooden pick inserted in center comes out clean.  cool in pan 5 minutes on a wire rack; remove from pan.  cool completely on wire rack.

to prepare frosting, place cream cheese, butter, zest, vanilla, and salt in a bowl; beat with a mixer at medium speed just until blended.  gradually add powdered sugar (do not overbeat).  stir in juice.  spread frosting evenly over cupcakes; garnish with blueberries, if desired.  store, covered, in refrigerator.

heavenly goodness - even without chocolate!  love the combination of blueberries and lemon and the frosting is to die for.  love that it only makes a dozen.  great for just a bit of something special for our family of two.

chocolate covered oreo cookie cake.

1 pkg. (2-layer size) devil's food chocolate cake mix

4 squares semi-sweet chocolate

1/4 cup butter, cut up

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

2 cups thawed whipped topping

12 oreos, coarsely crushed

preheat oven to 350°F. prepare and bake cake mix as directed on package in 2 (9-inch) round cake pans. cool in pans 5 min. Invert onto wire rack; remove pans. cool completely. melt chocolate in small microwaveable bowl on HIGH 1 to 2 min. or until chocolate is melted, stirring after 30 sec. blend in butter. set aside to slightly thicken, about 5 min. beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. gently stir in whipped topping and crushed cookies. place 1 of the cake layers on serving plate, top-side down. spread top of layer evenly with cream cheese mixture. top with remaining cake layer, top-side up. spoon glaze over top of cake. first, my apologize for the horrible photo and for the poorly placed filling between the two cakes!  in my opinion, the recipe calls for waaaaaaaaaaaaaaaaay too much filling and the filling itself is so light that it wants to ooze out.  if i were to make it again, i'd cut back on the filling and also chill it before spreading on the cake.  beyond the aesthetics, it's a great cake.  you really can't go wrong with chocolate, oreos, chocolate, chocolate glaze and did i mention more chocolate?

cranberry duff.

1/2 cup unsalted butter, softened
1-1/2 cups fresh or frozen cranberries
1/3 cup pecans, coarsely chopped
1/3 cup + 1/2 cup sugar
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt

preheat oven to 325 degrees.  butter bottom and halfway up sides of an 8" square glass baking dish using 2 tablespoons butter.  spread cranberries evenly over bottom of dish.  sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside.

melt remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside.  put egg and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with whisk attachment.  beat on medium-high speed until pale and thick, about 1 minute.  reduce speed to medium-low; gradually beat in flour and then salt.  pour in melted butter in a slow, steady stream, beating until smooth.

slowly pour batter into pan to cover cranberries.  bake until golden brown and  a cake tester inserted in center comes out clean, about 45 minutes.  let cool on wire rack 10 minutes.  run knife around edge to loosen and invert to unmold onto a serving platter.  serve warm or at room temperature.

thanksgiving in review : day 5.  scrumptious!  not your typical holiday dessert and a pleasant surprise, all wrapped up in one.  very easy, a definite crowd pleaser.

sweet potato pie with pecan topping.

2 to 3 sweet potatoes, peeled and cut into 2" chunks
2 large eggs
1/3 cup plus 1/2 cup packed brown sugar
3 tablespoons maple syrup
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup plus 1 tablespoon heavy cream
1 9" pie crust
3 tablespoons butter
1 cup pecans, broken into pieces

in a large saucepan, cover sweet potatoes with water.  bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes.  drain; puree in a food processor until completely smooth.  let cool completely before using.  refrigerate or freeze for quicker cooling.

preheat oven to 375 degrees.  in a large bowl, whisk eggs, 1/3 cup brown sugar and maple syrup until smooth.  add sweet potato puree, salt, cinnamon, nutmeg and 3/4 cup cream; whisk until completely smooth.  place cooled crust on a rimmed baking sheet; pour filling into crust.  [if using a store-bought crust, defrost 10 minutes; prick bottom all over with fork.]

bake pie on lowest rack of oven until filling is set, about 50 minutes.  if crust browns too quickly, tent edges with foil.  transfer pie to rack to cool, 1 hour; transfer to refrigerator to cool completely.

in a medium saucepan, melt butter over medium heat.  add remaining 1/2 cup brown sugar and pecans.  cook, stirring until sugar is incorporated and the mixture is smooth, about 3 minutes.  stir in remaining tablespoon cream; let cool 1 to 2 minutes.  pour mixture over cooled pie.  with a butter knife or spatula, spread mixture over pie.  cool until topping has hardened, about 30 minutes.  do not refrigerate again; keep pie in a cool place up to 6 hours.

thanksgiving in review : day 2.  now i've never made a sweet potato pie, nor eaten one, but this recipe looked to be a good way to start.  very easy to do.  tasted somewhat pumpkin-y, but not in a bad way.  i'm not a pumpkin pie type of gal, but really enjoyed this.  granted, my husband kept referring to it as yam pie just to irritate me, but the pie was gone when wall was said and done!  might be making it again for christmas.