Chocolate Cupcakes for Two

Do your plans for Valentine’s Day include a quiet dinner at home with your sweetie?

Do you want to make an easy & chocolatey sweet treat without having a ton of left overs that you will end up eating giving away?

Look no further; these chocolate cupcakes are the dessert for you!

When I found this recipe at An Edible Mosaic, I was a bit leery to try it. I haven’t had much success with egg-less or vegan recipes in the past.  I’m so very happy that I decided to give these cupcakes a shot. They might be one of the BEST chocolate cupcakes I have ever had. They are extremely moist and rich.

My version of these cupcakes are not vegan but if you would like to make them vegan simply swap the milk in the recipe with the vegan milk of your choice.

Since I almost always have left over frosting in the fridge, I topped these with butter cream that I had on hand. Feel free to top with your favorite homemade or canned ( I wont judge) frosting.

Chocolate Cupcakes for Two

Prep Time: 2 minutes

Cook Time: 25 minutes

30 minutes

Yield: 2 cupcakes

Chocolate Cupcakes for Two

This recipe make two very moist and extremely rich chocolate cupcakes. Perfect for any intimate dinner or satisfying your sweet tooth.

Ingredients

3 Tablespoons flour

2 Tablespoons sugar

1 Tablespoon natural unsweetened cocoa powder, DO NOT USE Dutch-processed cocoa

1/8 Teaspoon + 1/16 teaspoon baking soda

1/16 Teaspoon salt

1/16 Teaspoon instant coffee or espresso powder

3 Tablespoon milk

1 Tablespoon canola oil

1/2 Teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line cupcake pan with 2 liners.
  2. In a small bowl whisk together the flour, sugar, cocoa, baking soda, salt and instant coffee.
  3. Add the milk, oil and vanilla extract. Mix just enough to combine.
  4. Spoon equal amounts of batter into the cupcake liners.
  5. Bake for 20-25 minutes or until a toothpick inserted in the center come out clean.
  6. Let cool before topping with your favorite frosting.
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Cherry Garcia Ice Cream Cake

Have you ever made an ice cream cake? I made one for the first time this week.

When I was asked if I was available to make a birthday cake I said, “Sure. I’d love too!” When asked if I did ice cream cakes, I had a bit of a RUT-ROH moment. (Sorry, I’m a bit of a Scooby- Do fan)  I didn’t want to disappoint or pass up an opportunity to try something new; I took the order.

Then came the question, ” Do you think you could make a little boat to put on top?” Again I said, ” Sure, I can do that.” Shortly after I got this picture.

There was a brief moment of panic, but I was going to make this happen. I knew she wasn’t expecting an exact replica of the boat.

Turns out this is one of the easiest cakes I have ever made. Not to mention I think it turned out pretty cute.

  This cake was made using pound cake and Ben & Jerry’s Cherry Garcia Ice Cream. Any cake and ice cream combination can be used

To make an ice cream cake you will need:

  • 2 round 9 inch cakes using your favorite recipe
  • 2 pints of your favorite ice cream, softened
  • 1 large tub of Cool Whip, thawed

Step 1: Bake your cakes. Once cakes have cooled wrap in plastic wrap and freeze for an hour

Step 2: Line your cake pan with plastic wrap. Spread the softened ice cream evenly in the pan.  Place in freezer an hour.

Step 3: Remove the cake and ice cream layers from the freezer. Stack layers on a cake board or plate. The bottom layer should be cake. Step 4: Apply a thin layer of Cool Whip to cover the top and sides of the cake. Place in freezer for an hour.

Step 5: Remove cake from freezer and cover with a final, thicker layer of Cool Whip. Decorate cake how ever you wish. Make sure to work fast, to avoid melting ice cream. ( I took too long trying to get my Cool Whip perfectly, perfect and the ice cream started melting. Emergency repairs were necessary. WHOOPS)

Step 6: Freeze for several hours; over night is best.

Take cake out of freezer 10-15 minutes before serving. Cut cake with a knife that has been run under warm water.

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Each week you can find me linking to these fun parties.

Surprise Recipe Swap – Chocolate Peanut Butter Coconut Granola Bites

HungryLittleGirl

  I am so excited to be participating in the very first Surprise Recipe Swap . When Jutta from Hungry Little Girl told me what she was planning I rushed over to sign up.

Each month participants are assigned a blog. They then choose a recipe to make and write about in a blog post. This month I was assigned  Couponing & Cooking.  Have you been to Kaylee’s blog? If not be sure to check it out. She shares her money saving strategies, coupons and some really great recipes.

I had a hard time choosing just one recipe; I was torn between Caramel Apple Cheesecake Dessert Dip, Brown Butter Snickerdoodles & Chocolate Peanut Butter Granola Bites. Ultimately, I choose the Chocolate Peanut Butter Granola Bites because it was a quick and easy treat and I had all of the ingredients on hand.

While gathering the ingredients  from the pantry, I stumbled upon an open bag of coconut and decided these granola bites would be that much better with a little bit of coconut thrown in the mix.

If you are looking for a way to satisfy your sweet tooth, you can not go wrong with these granola bites. Is it possible to go wrong with chocolate and peanut butter? A couple of quick tips:

  • Before starting, prepare a mini cupcake pan with liners
  • Spoon granola mixture into liners, using a cookie scoop
  • To decrease cooling time, place in freezer for 20-30 minutes

I bet you can’t eat just one!

Chocolate Peanut Butter Coconut Granola Bites

Prep Time: 5 minutes

Cook Time: 10 minutes

45 minutes

Yield: 18 - 20 granola bites

Chocolate Peanut Butter Coconut Granola Bites

Ingredients

1/2 cup peanut butter

1/3 cup honey

1/4 cup canola oil

2 cups oats

1 cup semi-sweet chocolate chips

1/2 cup shredded coconut

Instructions

  1. In a medium saucepan, over medium heat,stir peanut butter, honey and oil together. Heat until the peanut butter is melted continue to stir until the mixture is smooth.
  2. Remove from heat & stir in oats and coconut.
  3. Stir in chocolate chips.
  4. Scoop mixture into prepared mini cupcake pan.
  5. Freeze for 20-30 minutes before eating
http://djssugarshack.com/wordpress1/surprise-recipe-swap-chocolate-peanut-butter-coconut-granola-bites/

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Each week you can find me linking to these fun parties.

Banana Coconut & Orange Baked Donuts

I feel like I’m stuck in a bit of a blogging rut lately. I’m baking as much as ever and I having a ton of fun learning to use the fancy new camera Santa brought me for Christmas. (I was a very good girl last year!) But for some reason, when I sit down to write about what I baked I draw a blank.  Bloggy writer’s block…who knew?

Tonight I decided it was time to break out of the rut.  Is there a better way to do that than by sharing donuts? I think not. These are not just any donuts. These donuts are full of tropical flavors. How can you resist a donut full of coconut, banana & orange? Well, you just cant.

The orange coconut vanilla cream cheese glaze is to-die-for. I only wish that I had used more on these donuts.

Banana Coconut & Orange Baked Donuts

Prep Time: 15 minutes

Cook Time: 15 minutes

45 minutes

Yield: 6-8 donuts

Banana Coconut & Orange Baked Donuts

Easy to make baked donuts with excellent tropical flavors.

Ingredients

For the Donuts

1/4 cup banana

1 tablespoon butter

1 tablespoon orange zest

1/3 cup sugar

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/2 cup buttermilk

1 egg

1/2 teaspoon vanilla extract

1/2 cup shredded coconut

1 teaspoon baking powder

1 cup flour

For the Glaze

1 teaspoon orange zest

1/2 cup powdered sugar

2 tablespoons cream cheese, softened

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

1 tablespoon shredded coconut

2 tablespoons heavy cream

Instructions

    To make the donuts
  1. Pre-heat oven to 325 degrees F
  2. Spray the donut pan with cooking spray.
  3. In a large microwave-safe bowl, combine mashed banana and butter. Microwave for about 20 second. Once butter starts to melt stir to combine.
  4. Add orange zest, sugar, brown sugar, cinnamon, buttermilk, egg, and vanilla. Stir until just combined.
  5. Add the shredded cocnut, baking powder, and flour.Stir until just combined.
  6. Spoon batter into donut pan Bake 15 to 18 minutes.
  7. Let cool in pan for about 5 minutes.
  8. To make the glaze
  9. In a shallow bowl combine orange zest, powdered sugar, cream cheese, vanilla extract cinnamon & shredded coconut.
  10. Slowly whisk in heavy cream until you get the consistency you desire.
  11. Dip donuts into the glaze and set on a wire rack to allow glaze to harden
http://djssugarshack.com/wordpress1/banana-coconut-orange-baked-donuts/

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Online Cake Decorating Class

Mrs. Smith’s SignatureDeep Dish Pies & A Fun Giveaway!

This post brought to you by Mrs. Smith’s. All opinions are 100% mine.

MrsSmith.jpg

I love pie; but I don't bake them from scratch that often. "Why not?" you ask. Because it is a lot of work. First, you have to make a crust, a difficult and often messy task. Then you have to make the filing; this usually involves a lot of peeling, coring, chopping or pitting. Then you have to make some sort of topping, because a pie is incomplete with out a topping.

The new line of Mrs. Smith's Signature Deep Dish pies will help you get your pie fix without all of the work.  The Deep Dish pies are available in four different flavors:

  • Dutch Apple Pie with Caramel Sauce
  • Cherry Pie with Butter Fudge Sauce
  • Pumpkin Pie with Cream Cheese Icing
  • Peach Pie with Cream Cheese Icing

We tried the Dutch Apple Pie first, and it was delicious. There were so many apples in the filling and it had a wonderful brown sugar streusel & caramel sauce.  It disappeared before I realized that I hadn't taken any pictures. Big food blogger faux pas!!!

We also sampled the Pumpkin Pie with Cream Cheese Icing.

While it was still warm I served it with vanilla ice cream and the caramel sauce left over from the apple pie.

The left over pie was also delicious with whipped topping the cream cheese icing and caramel sauce.

I cant wait to try the Cherry Pie with butter fudge Sauce. I'm saving that one for the next dinner party I attend. I LOVE peach pie and I  was bummed that I was unable to find it here in Alaska.

GIVEAWAY TIME!

Mrs. Smith's sent me a $50 William-Sonoma gift card and free Signature Deep Dish Pie to give away to one lucky DJ's Sugar Shack reader!

To enter please leave a comment and tell me which pie you will try and what you would purchase with your gift card if you win.

Also feel free to follow Mrs. Smith’s on Facebook and Pinterest to stay in the loop about new products, special offers and a whole lot more!

 

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This entry was posted in Recipes.

Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting

It just wouldn’t be Christmas with out Gingerbread treats. I’ve made Gingerbread cookies many many times, but Gingerbread cupcakes have been on my to-do list for quite a while.

I made these Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting for my booth at the PTA Holiday Bazaar and they were a top seller.  The cupcakes smell fantastic and are extremely moist. I was on the fence with the Brown Sugar Cream Cheese Frosting;  after taking a “poll” I decided to go with it. Boy am I glad I did, the brown sugar complimented the gingerbread perfectly.

Since my biggest customers at the PTA Holiday Bazaar were kids I decided to make mini cupcakes. This recipe made approximately 60 mini cupcakes. If want to make mini cupcakes, simply  reduce the baking time to 10- 12 minutes.

Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting

Prep Time: 15 minutes

Cook Time: 20 minutes

35 minutes

Yield: 24 cupcakes

Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting

Moist and delicious Gingerbread Cupcakes topped with Brown Sugar Cream Cheese Frosting.

Ingredients

For the Cupcakes

1 stick unsalted butter, softened

2 1/2 flour

1 cup boiling water

2 teaspoons baking soda

2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 teaspoons baking powder

2/3 cup packed dark-brown sugar

1 cup molasses

1 tablespoon fresh ginger grated

2 eggs at room temperature, lightly beaten

For the Frosting

1 stick unsalted butter, softened

8 oz cream cheese at room temperature

1 cup packed dark brown sugar

Instructions

    To make the cupcakes
  1. Preheat oven to 350 degrees. Prepare pans with cupcake liners.
  2. Add baking soda to the boiling water and set aside.
  3. In a large bowl, sift together flour, ground ginger, cinnamon, ground clove, nutmeg, salt and baking powder. Set aside.
  4. In the bowl of a stand mixer, cream butter until light in color. Beat in brown sugar until fluffy.
  5. Scraping the sides of the bowl as needed, beat in molasses, fresh ginger, baking soda mixture & flour mixture until all ingredients are incorporated.
  6. Beat in eggs.
  7. Scoop batter into prepared cupcakes pans. Bake for 17 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool on wire rack before frosting.
  9. To make the icing
  10. In the bowl of a stand mixer beat butter and cream cheese together. Add brown sugar and continue to beat until fluffy.

Recipe adapted from http://www.warningsugarygoodness.com

http://djssugarshack.com/wordpress1/gingerbread-cupcakes-with-brown-sugar-cream-cheese-frosting/

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Each week you can find me linking to these fun parties.

Chocolate Cookies Stuffed with Vanilla Salted Caramel

The second I found out about the Great Food Blogger Cookies Swap, I knew I had to sign up.  Here’s a quick run down of how it worked. Each participating blogger was sent mailing addresses of  3 bloggers.  We  baked 3 dozen cookies  and sent 12 to each of the bloggers “assigned” to us.  Then we anxiously awaited the arrival of our 3 boxes of cookies to arrive in the mail. That’s right everyone that participated received 3 boxes of yummy cookies in the mail!!!!!

This year the the cookie swap partnered with Cookies for Kid’s Cancer.   Each blogger participating made a $4 donation to the non- profit organization committed to raising funds to support pediatric cancer research.   All of the funds  raised by the Great Food Blogger Cookie Swap were matched by OXO.

For more information about Cookies for Kids Cancer please visit thier website. I am working on hosting a couple of bake sales to raise more money for this cause. I have also set up a DJ’s Sugar Shack donation page.  If you are interested in making a tax free donation please feel free to do so here.

Here’s a peak of the cookies I made for the swap.

I choose these cookies for two reasons:

1. No one ever believes how easy they are to make

2. They are a HUGE hit every time I make them

I used Vanilla Sea Salted Caramels I had left over from an event earlier in the week. Store bought soft caramel candies can be substituted. After stuffing the caramel into the dough sprinkle a small amount of salt onto the caramel candy.

Vanilla sea salt can be purchased online or in gourmet food stores. My Baking Addiction has an easy recipe if you would like to make your own. What a great gift for the bakers in your life!

Chocolate Cookies Stuffed with Vanilla Salted Caramel

Prep Time: 10 minutes

Cook Time: 10 minutes

20 minutes

Yield: Approximately 24 cookies

Chocolate Cookies Stuffed with Vanilla Salted Caramel

Gooey chocolate fudge cookies stuffed with salted caramel. These cookies are to die for!

Ingredients

1 box Triple Chocolate Fudge Cake Mix

2 eggs

1/3 cup Canola Oil

1 batch of your favorite salted caramel or 24 soft caramel candies, unwrapped

Sugar sprinkles, optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Line cookies sheets with parchment paper.
  3. In a large bowl combine cake mix, eggs & oil. Mix ingredients together until combined.
  4. Use a cookie scoop or large spoon to scoop out about 1 heaping tablespoon of dough; stuff caramel into the center of the dough. Roll dough into a ball around the caramel. Place 2 inches apart on parchment lined baking sheet.
  5. Sprinkle balls of dough with sugar sprinkles, if desired.
  6. Bake of 7-10 minutes.

Adapted from www.sixsistersstuff.com

http://djssugarshack.com/wordpress1/chocolate-cookies-stuffed-with-vanilla-salted-caramel/

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Red Velvet White Chocolate Chip Cookies

Somehow, I totally forgot about these Red Velvet Chocolate Chip Cookies that I shared over at Pamela’s Heavenly Treats months ago.

 The recipe uses a box cake mix so they are a quick and fool proof recipe. Although most of my baking is done from scratch, I believe that we all need a few “cheater” recipes for those days when you need to make a treat in a time crunch or maybe your just feeling lazy & don’t want to clean a bunch of dishes. Who knows, maybe you waited until the last minute to start your holiday baking.

Whatever the reason may be you, need to make these cookies. They are just as delicious as they are pretty.

At any given time time you can find Red Velvet cake mix and White Chocolate chips in my pantry for the soul purpose of making these cookies.

Here is the recipe:

Ingredients:

  • 1 box of red velvet cake mix
  • 2 eggs
  • 1/2 cup oil
  • 1 cup white chocolate chips

Directions:

  •   Preheat oven to 350 degrees. Line cookie sheets with parchment paper
  •  Stir  the cake mix, eggs and oil until combined.
  • Fold in the chocolate chips
  • Using a cookie scoop or large spoon drop dough onto baking sheets.
  • Bake 10-12 minues
  • Let cool on wire rack

 Recipe source The Weekly Sweet Experiment

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This post was featured at Mrs Happy Homemaker Sweet 2 Eat Bakingcircle_header

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Whatcha’ Whipped Up # 25

Hi everyone!

Last night I realized that I just reached my one year blogoversary. I cant believe it has already been a year since I published my very first dreadful blog post. Seriously I just looked back at my first blog post and cringed. Those photos should never have been allowed to escape from my memory card.

  Thanks to all you ladies I have learned so much about blogging, taking photos and editing photos. I really do appreciate the tips, advice & support I’ve received from all my blogging pals along the way. I couldn’t have done it with out you.

Enough of the mushy stuff; let’s check out last week’s features.

Cinnamon Sugar Swirl Raisin Bread by Flour Me with Love

White Chocolate Tart by With A Blast

Eggnog Fudge by Chocolate Chocolate and More

Creamy Tomato Soup by Dancing Carrots

Bacon Wrapped Stuffed Dates by Flavors By Four

Turkey Cranberry Pizza Supreme by The Jazzy Gourmet

Congratulations y’all! Please feel free to grab a featured button here

I’m so excited to see all the sweet & savory treats you’ve whipped up this week.

I’m sure you all know the drill:

  • See those cute little cupcakes on the sidebar? I’d love if you became follower of DJ’s Sugar Shack on Facebook, Twitter, Pinterest , etc.
  • Please only link up recipes. Sweet and Savory recipes are welcome. A girl cant live on desserts alone. OK she can, but she shouldn’t if she wants to fit into her jeans ;)
  • Link directly to your specific post, not you blog’s main page.
  • A link back to DJ’s Sugar Shack in your post would be greatly appreciated.
  • We all love comments. Be sure to check out some of the other blogs, leave comments & make some new foodie friends.
  • Feel free to link up as many recipes as you’d like, as long you haven’t already linked them here before.

Each week I’ll be featuring a few of my favorites; so be sure to come back next Wednesday.

I’d appreciate it if you helped me spread the word by grabbing a button and adding it to your blog.

This party will close on Saturday evening.

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