Chocolate Angel Food Cupcakes (70 calories per cupcake!)

Posted on May 20, 2013 by Casey

These cupcakes are a good thing.

They’re a very good thing. Like they couldn’t have come at a better time-bikini season!! (<–Yikes)

I’m not sure how it is even possible to have 70 calories in a cupcake but it happened..Unintentionally. I am actually a huge lover of angel food cake. I had never had chocolate angel food cake before, so I decided to give it a whirl. A whirl in cupcake form of course!

Because I made these into cupcakes, they obviously were begging for frosting, so that was a teeny dilemma I was having. I didn’t want to make a buttercream because I thought that might be too sweet (Yes, “too sweet” is possible for me) and I really am not much of a fan of cream cheese frosting, so I decided to go with my family’s favorite-whipped cream frosting

These cupcakes do deflate a little after a minute or two out of the oven. Be sure to fill the cupcakes with batter about 3/4 full, for the full experience!

Chocolate Angel Food Cupcakes

(Makes 15-17 cupcakes)

6 egg whites

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

1/2 cup cake flour (or all purpose flour whisked with 1 teaspoon corn starch)

3/4 cup white sugar

2 Tablespoons cocoa powder

pinch of salt

Preheat oven to 350˚F and line muffin tins with cupcake liners
In the bowl of an electric stand mixer, allow the 6 eggs whites to sit (covered with plastic wrap) for about 30 minutes to come to room temperature. Meanwhile, sift 1/4 cup and 2 Tablespoons of white sugar, the cake flour, the cocoa powder, and the salt. Set aside.
Once egg whites are at room temperature, beat using the whisk attachment until frothy. Mix in cream of tartar. Beat with whisk attachment until soft peaks form, gradually add in remaining 1/4 cup and 2 Tablespoons of white sugar, 1 Tablespoon at a time. Beat until shiny and stiff peaks form. Beat in te vanilla extract.
Sift the flour mixture over the egg whites, one quater at a time. Fold after each addition using a rubber spatula. Pour 1/4 cup of batter into each cupcake liner. Bake in preheated oven for 15-17 minutes, or until toothpick inserted in center comes out clean. Let cool in pan for 2 minutes, then transfer to wire rack.

Random Fact of the Day: he chances of making two holes-in-one in a round of golf are one in 67 million.

Angel Food Cupcakes with Strawberries & Cream (sydneynotfromaustralia.wordpress.com)
angel food cupcakes with strawberry meringue (daisysworld.net)
Strawberry Shortcake Cupcakes. (sallysbakingaddiction.com)

Fluffy Nut Cupcakes

Posted on May 15, 2013 by Casey

I was seriously thinking about calling these “fluffternutter cupcakes”. Like it was big, real decision. But every time I’ve heard of something being called “fluffernutter”-whatever there has been marshmallow involved.

This time, the marshmallow was replaced with whipped cream; however, I do fully intend on coming up with a marshmallow frosting version soon!

The whipped cream was a huge hit. My dad, the leading taste-tester in the family with the most honest and un-biased feedback, gave in a full-mouthed double thumbs up.

These cupcakes consist of my absolute FAVORITE chocolate cake recipe that I use all the time, stuffed with a delicious and super creamy peanut butter filling, and topped with a fluffy and perfectly sweet whipped cream frosting.

This may be one of my all-time favorite cupcake combos!

Fluffy Nut Cupcakes

(makes about 12-16 cupcakes)

FOR THE CUPCAKES:

(My absolute FAVORITE chocolate cake recipe)

1 cup boiling water

1/2 cup cocoa powder (I used dark cocoa powder)

1 1/3 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup plus 2 Tablespoons white sugar

2 eggs

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease or line regular cupcake tins.
In a small bowl, pour boiling water over cocoa powder, and whisk until smooth. Let mixture cool. Into a separate bowl, sift together flour, baking soda, baking powder, and salt.
Cream butter and sugar together with a mixer until light and fluffy. Beat in eggs. Stir in vanilla. Add the flour mixture. Add the cocoa mixture. Pour batter into prepared cupcake tins.
Bake in preheated oven 15-18 minutes. Allow to cool in tins, then transfer to wire racks to cool completely. When thoroughly cooled, stuff with peanut butter frosting below and frost with whipped cream frosting below.

FOR THE PEANUT BUTTER FROSTING FILLING:

1 cup (2 sticks) butter, softened

1 cup peanut butter

2 teaspoon2 vanilla extract

6-8 cups powdered sugar, or until correct consistency

Using an electric mixer, cream butter and peanut butter on high speed until creamy. Mix in vanilla extract. Slowly add in powdered sugar until a semi-creamy consistency that resembles frosting, but is creamy [thin] enough to pipe into cupcakes.
Once cupcakes have been cooled, fill piping bag, that has been fitted with a standard-sized round piping tip, with the prepared peanut butter filling. Stick end of piping bag into the center of a cooled cupcake and squeeze filling into cupcake until small cracks start to show by where you inserted the piping bag tip. Continue with the remaining cupcakes until each has been filled, you may end up with excess filling

WHIPPED CREAM FROSTING:

2 cups heavy whipping cream

2-4 Tablespoons powdered sugar, depending on how sweet you like your whipped cream

In the chilled bowl of an electric stand mixer, whip the cream using the whisk attachment for about 1 minute. Add in powdered sugar gradually to taste and continue whipping until stiff peaks form and the mixture resembles whipped cream. Pipe and frost onto stuffed cupcakes. Keep cupcakes in fridge, as it is unsafe to have whipped cream sitting out for extended periods of time.

Random Fact of the Day: A survey reported that 12% of Americans think that Joan of Arc was Noah’s wife. Yikes

Vegan Lemon Macadamia Cupcakes (herbivorous0rex.wordpress.com)
Belarus: White Russian Cupcakes (thewayfaringbaker.com)
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Peanut Butter Nanaimo Bars

Posted on May 3, 2013 by Casey

Eeeek! Prom is tomorrow. I feel like I was seriously just writing the overview of prom weekend from last year, weird how the time flies!!

I’ve been my uber busy self this week. It is like everything that I need to do for senior year has been piled into one week. We have AP tests starting this Monday after prom weekend (yeah, our school is that cruel) and then I had senior night for soccer last night, the soccer program pasta dinner Wednesday night, a game Tuesday night, and several tests and practice AP tests throughout the week that the teachers have been throwing at us to be prepared for next week.

Thankfully, my dress was bought and altered with plenty of time before this week and my appointments were scheduled for hair and such pretty far out to be sure I got the time I wanted. Oh and another nice little twist to throw in for my prom weekend?…we have a soccer game. Yep, same thing as last year.

My coach insists EVERY year to schedule a game on the day of prom, so then we all get to sprint from the game to our appointments with hardly a shower. I guess he likes to keep us busy.

Enough with the prom talk, I’m sure I will have plenty to say after the weekend. Let’s talk about these bars! I have never had a nanaimo bar, but had heard about them and have been intrigued for a while now. This is a peanut butter version, and guys…you NEED these in your life! They are super decadent little bites of a chocolate-coconut graham cracker crust, with a smooth peanut butter filling, topped with a thin shell of chocolate. Yum!

Peanut Butter Nanaimo Bars

(Makes 36 small bars)

FOR CRUST:

1/2 cup (1 stick) butter

1/4 cup white sugar

1/4 cup plus 1 Tablespoon cocoa powder (I used dark)

1 egg, beaten

1 1/4 cups (1 sleeve/9 crackers) graham cracker crumbs

1 cup shredded coconut

FOR MIDDLE LAYER:

1/2 cup (1 stick) butter

2 Tablespoons peanut butter

2 Tablespoons vanilla pudding powder

2 cups powdered sugar

2 teaspoons vanilla extract

FOR TOP LAYER:

4 oz. semisweet chocolate

Melt the butter, sugar, and cocoa powder in a double boiler until fully incorporated (don’t let it come to a boil). Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs and coconut. Press down firmly into an ungreased 8 x8-inch or 9 x9-inch pan. Let sit in the fridge for about 30 minutes.
Meanwhile prepare the filling. Using an electric mixer, cream together the butter, peanut butter, vanilla extract, instant pudding powder, and powdered sugar, until light and fluffy. Spread filing over crust layer in an even layer. Pop pan in fridge for about 30 minutes to let it firm up a bit.
Melt the chocolate for the top layer, spread over the filling and spread out evenly with a knife or spatula. Let sit in fridge for about 1 hour, then slice into bars and keep in sealed container. I keep them in the fridge to stay firm.

Random Fact of the Day: Only 1 out of 700 identity thieves gets caught

Peanut Butter Cupcakes with Chocolate Mousse Frosting (whatchamakinnow.blogspot.com)
The Great Nanaimo Bar Search (1000wonderfulthings.com)
The Best Nanaimo Bar in Nanaimo – Contestant Number 6 (girlwithadogandgoodshoes.wordpress.com)

Toasted Coconut Double Chocolatey Cookies

Posted on April 15, 2013 by Casey

It is no secret that my family has a fascination with coconut, particularly when it is teamed up with it’s bestie, chocolate.

All during Lent I was CRAVING to bake like you wouldn’t believe (reason for approximately a million quick bread recipes). Because my family gives up treats for Lent, it is really hard for me to keep coming up with new things for the blog. Yes, I could make real entrees with cooked veggies and shenanigans like that, but the problem with me and cooking “real” meals is that I often eat at a different time than the rest of my family. Or an average human.

Whenever I get home from school I am STARVING. My lunch at school is at 9:40 AM. Yes. Take it in. Many of you are probably still chowing down on breakfast at that time. Sooo I basically go ham on my fridge when I get home and eat a dinner then. That is sometimes at 3 PM. Okay, 3 PM dinner is rare, but 4 Pm (retirement home time), that is quite common for me.

Eating dinner at 4PM is usually a solo occasion because my mom and dad are either still working or like not even thinking about dinner. So there is my overly long explanation of why I baked you guys these cookies. Actually they were more for my favorite with their favorite flavors in mind, but I hope you try them and love them as much as we did!

Toasted Coconut Double Chocolatey Cookies

(Makes 1-2 dozen small cookies)

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/3 cup cocoa powder (I used dark)

1/2 teaspoon baking soda

5 Tablespoons unsalted butter

1/2 cup brown sugar

1 teaspoon sea salt (regular salt is fine too)

1 egg

2 teaspoons vanilla extract

2/3 cup sweetened coconut, toasted (toast coconut on a rimmed baking sheet in a 300˚ F oven for 8 minutes, shuffle with spatula half-way through)

1/4 cup chocolate chips (minis work really well, but I have used regular-sized and they’re stil great!)

Preheat oven to 350˚F.
Sift together flours, cocoa, salt, and baking soda into a medium bowl and set aside.
In the bowl of a large stand mixer, cream together butter and brown sugar. Mix in egg and vanilla extract. Slowly mix in sifted dry ingredients until completely combined. Finally, mix in toasted coconut and chocolate chips.
Drop dough onto cookie sheet by the teaspoonful, about 2 inches apart, and flatten down slightly to about 1/2″ thick. Bake in preheated oven for 8-10 minutes. Let cool on baking sheet for about 2 minutes then transfer to wire rack to cool completely. Store in sealed container.

Random Fact of the Day: There are 365 steps on the front of the U.S. Capitol Building – one for every day of the year. Not sure why you would need a step for each day of the year (and what about leap years??)

Improvise (wscwong.typepad.com)
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Double Chocolate M&M Cookies and a BIG BIG DAY!

Posted on April 13, 2013 by Casey

WOoooo!!! Today is my 2 year blogoversary!

I can not even believe that two years ago, I was just posting my first post on Beautiful Disasters. I still have fun looking back on some of my first posts and looking at the photos

The other day I had to go through a lot of old posts and get rid of all the pictures and just keep one for every post because I was running low on memory on the blog and needed to clear up some space..YIKES some of those pictures had reaaaaallly extended their stay on the blog a wee bit too long.

Those were the days before I snagged my mom’s fancy, nice Nikon D80 camera (thanks mom!). Slowly, I have become more used to the camera and have picked up on what works and what doesn’t work. The most important thing I have picked up on for good pictures is to take picture with NATURAL lighting when possible. For me, this has meant that I bring my food outside and set up my photo shoot out there. There certainly are days that I get lazy or it is too dark or there is just some down-right icky weather out where I just say screw it, I’m gonna take pitiful pictures in my cozy house.

I have researched ways to take high-quality photos inside, but I have found it requires a bit of set-up and more supplies than good ‘ol Mr. Sun. So whenever I can, I try to take pictures outside.

But I digress from all this photography talk…on to these cookies!

I was having a little trouble deciding what to make for my 2 year blogoversary (granted, I realized my blogoversary was happening 3 days before today). So I turned to my mom for some suggestions. I was thinking something along the lines of a cake or cupcake, maybe something with funfetti to bring out the whole “blogoversary-birthday” theme. But, my mom came up with an idea that I liked even better. Soft chocolate M&M cookies!

One of the keys to making these cookies fabulous is to make them fairly generous sized cookies. I’m talking 2 Tablespoons to 1/4 cup size of dough here. Be sure that you flatten them slightly, so they bake up nicely. And then, of course, you can’t forget the M&Ms! These cookies sure are a winner and I’m glad that I can share them with you all for my 2 year anniversary of Beautiful Disasters.

Double Chocolate M&M Cookies

(Makes 1 dozen large cookies)

1/2 cup (1 stick) plus 1 Tablespoon unsalted butter, room temp

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 cup whole wheat flour

1/4 cup plus 2 Tablespoons cocoa powder (I used dark cocoa powder)

1/2 teaspoon baking soda

pinch of salt

about 1/4 cup M&Ms

Preheat oven to 350˚F.
In a small bowl, whisk together flours, cocoa powder, baking soda, and salt. Set aside.
Using a mixer, cream together butter and sugars. Mix in egg and vanilla extract. Slowly add in the dry ingredients and mix until thoroughly combined, be sure to scrape down the sides of the bowl as needed.
Drop the cookie dough by large spoonfuls (between 2 Tablespoons and 1/4 cup of dough) onto the ungreased cookie sheet and bake in preheated oven for 8-10 minutes or until edges of cookies are set and slightly firm to touch. Let cool and sit on cookie sheet for 2 minutes and then transfer cookies to wire rack to finish cooling for 5-10 minutes. Store in sealed container.

Random Fact of the Day: The opposite sides of a dice cube always add up to seven!

Chocolate Raspberry Espresso Quinoa Cookies (thepescetarianandthepig.com)
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