Green Tea White Chocolate Brownies

So it is already getting up in the 90's here in Texas. It's going to be insanely hot before we know it and it’s getting me in the mood for summertime. Swimming and BBQ’s and getting into the car that feels like you are going to internally combust, and forget it if you have leather seats, it’s like sitting on molten lava. Oh boy! It sucks for everyday life, but it’s great for going to the beach or floating the river with an adult beverage, which I need to make an effort to do more of.  There's just something about summertime though that even though it's super hot and you have to watch out for that back sweat stain on your favorite t-shirt, it's still great.

I may be kind of weird. I get excited about going to the grocery store. It's so easy to look at it as a chore, just something to add to your list of things to do that day and fight the crowd, but I just love to explore the aisles. I was doing just that at one of our local specialty grocery stores when I ran across this sweet matcha by rishi. Its matcha powder mixed with cane sugar. You can make green tea lattes with it, or cocktails, and of course you can bake with it. So I couldn’t resist picking up a bag. Look at that lovely green color it imparted into the brownies. You may notice there is no sugar in the recipe and that is because my matcha powder is sweetened. If you are using unsweetened matcha I would start by adding 1/4 cup sugar and maybe a 1/2 cup if you like your brownies really sweet. The white chocolate naturally adds sweetness. Feel free to play with the recipe.

Green Tea White Chocolate Brownies 

Ingredients: 

1 cup flour 

1/4 cup sweet matcha powder 

6 oz white chocolate 

6 tbsp unsalted butter 

2 eggs 

1/2 tsp vanilla 

1/4 tsp almond extract 

1/2 cup slivered almonds, toasted 

1/2 cup white chocolate chips 

Directions: 

1. Preheat oven at 350. Grease and flour an 8x8 baking pan. (I used Pam for baking and dusted with a little extra flour) 

2. In a large microwave safe bowl, combine the butter and white chocolate and heat at thirty second intervals until melted and smooth. Set aside to cool. (about 10 minutes) 

3. Stir in eggs and matcha powder until combined, then add flour, vanilla, and almond extract just until incorporated. Lastly stir in almonds and white chocolate chips. 

4. Pour into prepared pan and spread into even layer. Bake about 20 - 25 minutes or until lightly browned. 

5. Cool in pan on a wire rack. Cut and enjoy.

Where have I been? And cookies!

Well it looks like I've totally skipped over the month of March! What can I say...I was busy.

A lot of things contributed to my little hiatus… 

I turned the big 3-0 (ehhhh) But I did have a great time celebrating it in Vegas! A few great friends and an overindulgent weekend in Vegas, what could be better? 

Only marrying the man of my dreams! We had a small little wedding in Vegas that was beautiful and just perfect…and no…Elvis was not in attendance...he didn’t RSVP. (Pictures coming soon) 

So to be honest it's taken me quite a bit of effort to get back into the swing of things after all the goings on last month. Plus the husband (I love saying that) and I have been keeping ourselves pretty busy. Been going to a lot of sporting events, baseball, hockey, and golf. (oh my) Been taking up running… which I have always thought, why would anyone want to run that far…for fun?!? Running is not fun! Well the hubby got me out there one morning to keep him company while he trained for an upcoming race and before I knew it we had ran 7 1/2 miles. I thought holy crap! I can run that far? Now I’ve got to see how much farther I can go. So…that’s how it started. We’ll see if I can keep it up. If so I’d love to run in the 1/2 marathon this year. 

Anyway, I thought it was about time to get back into it and just jump in with something easy. My coworkers have been wanting cookies, so I decided to play with a recipe that they loved and see what happened. I just used the items that I had on hand in my pantry and they turned out great. This cookie recipe is a great base for what ever mix ins you'd like to add. If you don't want Oreo's add something else.

Oreo and Cookies and Cream Chunk Cookies 

Ingredients 

2 sticks unsalted butter, softened 

1 cup granulated sugar 

1 cup packed light brown sugar 

2 large eggs 

1 tablespoon pure vanilla extract 

3 cups all purpose flour 

20 finely ground Oreo Cookies 

1 teaspoon baking soda 

3/4 teaspoon kosher salt

10 - 15 crushed Oreo Cookies (coarsely chopped for an added crunch) 

1 (8 oz) bag Hershey’s cookies and creams drops, chopped 

1 cup chopped pecans 

Directions 

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper. 

2. In a stand or electric mixer, cream the butter and sugars until light and creamy. Add eggs then vanilla until well combined.

3. In a large bowl add the flour, ground Oreo Cookies, baking soda and salt. Mix to combine then slowly add to wet ingredients until just combined. Add coarsely chopped Oreo cookies, pecans, and cookies and cream chunk until just combined. 

4. With a medium cookies scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until edges start to turn golden brown. Remove and let cool for 5 minutes before transferring to cooling rack.

Makes 3 dozen cookies 

Slightly adapted from Picky Palate’s - Biscoff Crunch White Chocolate Chip Cookies. Jenny is a-mazing.

Mini Biscoff White Chocolate Chip Cheesecakes

Hey, hey! I know I'm a little late, but I hope everyone had a great super bowl and weekend and all that good stuff. I have great news to share. The other half that I refer to often, my boyfriend of almost 6 years, just popped the question last week. So yeah I'm good, being newly engaged and having a pretty ring to look down at would make anybody's day better. :) I really can't stop looking at it. (He did good!) I am so excited and can't wait to start trying on wedding dresses. Any tips you girls have, send them my way! The stress of planning and "buying" is starting to creep up on me a little. Usually I bake to relieve stress which I guess I need to do more, but I've got to watch the figure too so I can get a pretty skinny dress. You know it's hard to bake and not eat it yourself.

That being said....

Mmmmm...Biscoff. If you haven't tried this yet it is sooo yummy. Biscoff is a spread that is made out of cookies, it's about the same consistency as peanut butter. I just want to put it on everything. I actually had it on a piece of toast for my breakfast this morning. See, you can have cookies for breakfast! I made these little treats for super bowl so everyone could just grab one as they're walking by and they were a big hit! The crust, which is made out of Biscoff cookies, is sweet and buttery and the cheesecake is nice and creamy with white chocolate chips studded throughout.

Mini Biscoff White Chocolate Chip Cheesecakes 

Makes 18

For the crust:
Ingredients: 
1 1/2 Biscoff cookie crumbs
4 tbsp unsalted butter, melted
2 tbsp sugar

Directions:
Preheat the oven to 325F. Line cupcake pans with paper liners.

In a bowl of a food processor combine cookies and sugar and pulse into fine crumbs.

Then pour melted butter and pulse until all the ingredients are moistened

Press cookie mixture into the bottom of cupcake liners. (I used a small glass ramekin to pat crumbs down, but you can use anything you can find that will fit)

Bake until the crust is set, 6 minutes. Then set aside to cool while working on the cheesecake mixture.

For the cheesecake:
Ingredients: 
2 (8oz) packages cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature
1/2 cup Biscoff spread
White chocolate chips (about 1/2 cup) 
Pinch of salt

Directions:
Preheat oven to 275° F.

In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth.

Gradually add the sugar, and beat until combined.

Beat in the vanilla.

Beat in eggs, one at a time, beating to combine and scraping down sides of bowl as needed. Add in Biscoff spread and salt, beat to combine.

Then place a few white chocolate chips into the prepared cups then cover with a spoonful of cheesecake mixture, then add a few more white chocolate chips and then fill with cheesecake mixture. (Now I did it like this so I would get the same amount of white chocolate chips it every cheesecake, but you can surely just mix them into your cheesecake batter if you don’t want to fuss with it.)

Bake about 22 to 26 minutes.

Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours.

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Just in case you guys would like to see what has been distracting me.....

Just perfect :)

Banana Nut Chocolate Chip Cookies

Hey guys, hope you all had a good weekend. I did, I live for the weekends. I did a little shopping in preparation for my trip to New Mexico this week. I grew up there and haven’t been back in years. I’m going to help out my dad and visit family and friends. I’m actually really excited! Isn't it fun picking up those little travel size items? It seems like I always find something new that I have been wanting to try, so it’s always a score when I find the smaller version. It’s a good way to decide if you want to buy the actual product.

So the other half is giving me a hard time because I didn't go to the gym with him. I baked these yummy cookies instead. Hey they're healthy, and low cal. That counts for something right? These are nice and soft and moist and totally addictive. They are a healthier version but if you eat like ten at a time it's not going to make a difference. That said, they are scrumdiddliumtious.

Banana Chocolate Chip Cookies 

Makes about 35 cookies 

Ingredients: 

1 1/2 cups whole wheat flour 

1 cup all purpose flour

1 tsp baking soda

1 tsp salt

1/2 cup butter, room temperature

1/2 cup sugar 

1/2 cup splenda

1/4 cup brown sugar splenda

2 large eggs

1/2 tsp maple extract

1/2 cup mashed banana (1 medium)

1/2 cup semisweet chocolate chips (I use Ghirardelli 60%baking chips) 

1/2 cup chopped nuts (You can use any kind, I used mixed nuts) 

Directions: 

1. Preheat oven to 350F. Line a baking sheet with parchment paper or silicone baking sheet.

2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.

3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by maple extract and mashed banana. 

4. Stir in flour mixture, then mix in the chocolate chips and toasted nuts until well-distributed in the batter

5. Shape dough into 1 to 1 1/2 inch balls and place on baking sheet, leaving about 3 inches between cookies to allow for spread. (I used my cookie dough scoop)

6. Bake for 11-14 minutes, until cookies are a light golden brown.

7. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

107 Calories – 5g Fat – 5g Sugar 

Recipe adapted from Baking Bites.

Blood Orange Vanilla Cake for a Special Day

Hope everyone had a great long weekend, those of you that had one. (thank god for bank holidays) I had an eventful one myself. This weekend I got to experience something new, the other half and I went to the symphony. They were playing Beethoven, and it was wonderful. We went to a great restaurant for dinner early that evening, Biga on the Banks, and then had time to stop in at a bar for a drink before the concert. Got to bake and relax, nothing better than that!

I started this little blog a year ago today as a creative outlet for my cakes and other sweets. I love to bake and I wanted to share it with others. The first blog I stumbled upon before I had ever heard of a baking blog was The Cupcake Project. The recipe was her Oreo Cupcakes with a built in chocolate cup for milk. I had been searching for an oreo cupcake recipe and was directed to her site. I couldn't believe my eyes, what a genius idea! I started reading some of her older posts and probably went through her whole blog in about two days. This was so exciting to me and is when I decided that keeping a blog would be a great way to document my baking adventures. You can tell from my first post that I was not very well versed. Needless to say I've gotten a little more talkative, and surprisingly it sparked my interest in photography and food styling as well. I am not the greatest at it by any means, but I am learning and enjoying every moment of it.

The color of the cake is all natural. The delicate pink hue came from the beautiful blood orange juice. I had been thinking of what I might like to bake to celebrate my blogs first year, and when I came across these oranges in the market they just called out to me. I have always wanted to try a blood orange and finally caught them in season. The cake turned out nice and fluffy with a sweet vanilla flavor and a wonderful hint of orange. It reminded me of a creamsicle. Yummy :)

Blood Orange Vanilla Cake

Ingredients:

5 large egg whites (5 ounces/150 grams) at room temperature
3/4 cup blood orange juice (180 mL/6 liquid ounces), at room temperature

zest of 1 blood orange
2 1/4 teaspoons pure vanilla extract (9 grams)
2 1/2 cups sifted cake flour (10 ounces/285 grams)
1 3/4 cups sugar (12 ounces/350 grams)
1 tablespoon + 1 teaspoon baking powder (19.5 grams)
3/4 teaspoon salt (5 grams)
12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes

Method:

1. Preheat oven to 350°F (180°C). Grease and flour two round 8-inch pans. (I used 9-inch pans)

2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of blood orange juice, zest, and the vanilla. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.

4. Add the butter and remaining 1/2 cup of blood orange juice, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale,  weigh to ensure 2 even layers.

7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

Swiss Meringue Buttercream

Ingredients:

5 large egg whites
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
1 teaspoons pure vanilla extract

3-4 tablespoons blood orange juice

zest of 1 blood orange

Pinch of salt

Method:

1. Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. 

2. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

3. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. 

4. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). 

5. Add vanilla, blood orange juice, zest, and salt, mix well.

Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

Recipes slightly adapted from Sweetapolita's fluffy vanilla cake and swiss meringue buttercream. Rosie is amazing, her blog is one of my favorites.

My very first post, a year ago, and don't laugh at how little I wrote: Monster Cookies

Healthy Trail Mix Muffins

Ok so sue me, I've hopped on the healthy wagon. Unfortunately I'm not one of those girls that is just naturally skinny, especially with all these yummy sweets around. I've tried cutting my portions in half, the 3 day diet, the grapefruit diet (talk about gross!), I've even tried the Atkins diet, way back when. None of them work! What I've found to work, and this is for me, is to cut my calorie intake, and throw in some daily exercise to tighten things up. Now this doesn't mean I am depriving myself of food, by not eating enough or by not eating what I like. I do this by taking a recipe I like and replacing it with healthier options. Now I'm not gonna lie! These muffins are not as good as their full fat, full sugar, all white flour counterpart, but they do the job by cutting the craving and cutting the calories. If these sound good and you're not watching your girlish figure feel free to use the good stuff! If you could use a few more of these "healthier" versions, then you are in luck! I've got this beautiful, talented friend, Randi, that cooks like this as her way of life. The other half and I usually go to her house for dinner every weekend. :) Anywho, she just started her own blog where she will be posting her yummy recipes along with her crafts and tips to get through the day as a busy mama. She even makes her own wreaths and will be selling them on etsy soon.

Isn't it beautiful!? Go visit her! 

Don't fret it won't all be the healthy kind around here, it's all good in moderation right? At least that's what I keep telling myself. Happy baking!

PS. If any of you guys have a good low cal recipe send it my way, I'd love to try it, and I'll be sure to give you all the credit. Email Me! 

PSS. I'd like to apologize if you don't see a comment that you may have left. I accidentally deleted a few of them one night while I was playing on my iPad. Unfortunately I wasn't able to recover them. So sorry!

Now onto what we're here for.....

Healthy Trail Mix Muffins 

Makes 12 muffins 

Ingredients 

· 1/4 cup ripe banana mashed 

· 1 tablespoon canola oil 

· 3/4 cup Splenda 

· 1/4 cup Splenda brown sugar blend 

· 2 eggs 

· 1 1/4 cups whole wheat flour 

· 1/4 cup all-purpose flour 

· 1/2 teaspoon baking soda 

· 1/4 teaspoon salt 

· 1 teaspoon vanilla 

· 1 teaspoon cinnamon 

· 1/4 teaspoon nutmeg 

· 3/4 cup nonfat yogurt 

· 1/2 cup trail mix (I used a raw granola trail mix from Spouts) 

· Extra Splenda brown sugar blend and chopped pecans for topping (optional) 

Directions 

1. Preheat oven to 400 degrees F. Line a muffin pan with paper muffin liners and spray them with cooking spray. 

2. In a large bowl, stir together the banana, sugars, vanilla, yogurt and eggs. Combine the flours, baking soda, salt, cinnamon, and nutmeg; add to the wet mixture and mix well. Then fold in the trail mix. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full. 

3. Then sprinkle with Splenda brown sugar blend and chopped pecans. 

4. Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

135 Calories - 4g Fat - 6g Sugar

Celebration Champagne Cupcakes

Well, well, well I'm a little late on the New Year's Eve bandwagon. I wanted to post these little babies before the big night, but ended up making them the day of.  Then I realized, these are super awesome and good anytime of year, for any celebration, even if that celebration is waking up with enough energy to bake these marvelous little bites of yumminess. So...if you've got any left over champagne in the fridge from New Year's Eve? Wait, what am I saying? Of course not, it's champagne and who would have any left over? Well, just in case you saved a little, I've got a perfect way to use it. It's time to pop some bubbly and make some champagne cupcakes. These cupcakes are my new favorite, seriously, you have to try these.

Soooo guys, did you come up with any New Year's good intentions resolutions this year? I would like to try and be more creative this year and develop some new recipes. I would also like to work on my photography, let's be honest, it needs work. I may even purchase a couple of new toys to help me out with that. I also want to try (experience) something new at least once a month. This month I am going to the symphony. It's such a romantic idea, and an excuse to dress up. It's the first concert to start of the city's Beethoven festival. I would also love to eat a lot more sweets and not get fat...haven't quite figured that one out yet.

Anywho, if you are craving a delicate, moist cupcake, stuffed with a creamy white chocolate ganache, with the best buttercream you have ever had, in the entire world, you better get that oven preheating. :)

Oh by the way, I broke down and bought a cupcake corer.  Handy little dude if I do say so myself.

Celebration Champagne Cupcakes

Champagne Cupcakes 

Ingredients: 

• 1/2 cup butter softened 
• 1 cup granulated sugar 
• 2 eggs 
• 1 tsp vanilla 
• 1 3/4 cups flour 
• 1/2 tsp baking soda 
• 1/4 tsp baking powder 
• 1/4 tsp salt 
• 1/2 cup sour cream 
• 1/2 cup champagne

Instructions: 

1. Preheat oven to 350 degrees. 

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.

3. Add eggs one at a time beating well after each addition. Add vanilla and mix. 

4. Whisk together flour, baking soda, baking powder and salt, set aside. 

5. In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).

6. Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick.

7. Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside.

Champagne Whipped White Chocolate Ganache 

Ingredients: 

• 8oz white chocolate 
• 2 cups heavy cream 
• 1/8 cup champagne 

Instructions: 

1. Melt chocolate in a double-boiler over hot water.

2. In a saucepan, bring to boil the heavy cream to boiling; remove from heat when it froths and add champagne. 

3. Whisk 1/3 of cream into chocolate until smooth. Slowly whisk in remaining cream. Refrigerate overnight or freeze for a few hours. 

4. Whip until stiff. 

Champagne Swiss Meringue Buttercream 

Ingredients: 

• 5 large egg whites 
• 1 cup plus 2 tablespoons superfine granulated sugar 
• 1 pound (4 sticks) unsalted butter, softened, cut into cubes 
• 1 teaspoon pure vanilla extract 
• 4 tablespoons champagne 
• Pinch of salt 

Instructions: 

1. Wipe the bowl of an electric mixer with vinegar on paper towel, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

2. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. 

3. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). 

4. Add vanilla, champagne, and salt, mix well. 

5. Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

For the topper, I just piped the 2012's out on wax paper with white chocolate.  Make sure your numbers are thick or they can easily melt or fall over.  You could do anything though, a heart, the number of years for an anniversary, what ever you'd like.


The wonderful cupcake recipe came from Sprinkle Bakes, and I added the champagne to Sweetapolita's swiss meringue buttercream.