Disappearing Chocolate Chip Cookies

I wasn't planning on baking tonight, but after getting a new camera, I just couldn't help making  something to photograph.  All my photos prior to this were taken on my iPhone, so a real camera is definitely a step up!  Every time I make these cookies, I am told they are the best chocolate chip cookies ever, and they are so simple to make!  They are fluffy, moist, and not overly sweet.  You are more than welcome to use milk chocolate or semi-sweet chocolate chips, but personally I think dark chocolate chips taste the best.  Now they are not really magical cookies as the name might imply, but they will definitely fly off of a plate and seemingly disappear before your eyes.  I'm not sure where the recipe for these amazing little morsels came from, but it looks very old.  It was cut and pasted from its source onto a bright pink notecard, which makes it easy to recognize.  Even though I had all of the ingredients for much more creative creations, by suggestion of my fiancé, I decided to keep it simple and make a delicious classic.  I hope you enjoy the cookies and the photos!      


Disappearing Chocolate Chip Cookies
Makes about 4 dozen cookies

2 1/4 cups + 2 T all-purpose flour

1 tsp baking soda

1 cup butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 package (4-serving size) JELL-O Vanilla Instant Pudding

1 tsp vanilla extract

2 eggs

1/2 - 1 cup dark chocolate chips to taste

1.  Preheat oven to 375 degrees.  
2.  Whisk together all-purpose flour and baking soda.  Set aside.
3.  Combine butter, sugars, pudding mix, and vanilla extract; beat until smooth and creamy.

4.  Beat in eggs.

5.  Gradually add flour mixture.  Mix until combined.
6.  Stir in chips.

7.  Drop by rounded tablespoon onto ungreased cookie sheets, about 2 inches apart.
8.  Bake for about 8-10 minutes or just until edges become slightly browned.  Let stand on cookie sheets for 2 minutes before moving to wire rack to cool completely.

Gingerbread Rum Mini Cupcakes with Cinnamon Buttercream

There is really no rhyme or reason as to why I chose this recipe today.  I was feeling in the Christmas spirit, so the idea of gingerbread popped in my head.  I usually don't eat gingerbread, nor have I ever made gingerbread men, but it still very much reminds me of Christmas.  So as I was tossing the idea of gingerbread around in my head, I had the thought to combine it with rum.  Maybe its because as I was making dinner I saw the bottle of rum staring at me each time I opened my spice cabinet; since it only gets to come out of the depths of my cupboards for Banana Rum Fudge Cake.  Or maybe I thought this combination would work because they are both dark and spicy.  Either way, it worked out!  One thing you might notice about these cupcakes right away is that they don't have that signature gingerbread color.  The reason for this is simply because I didn't have molasses.  Instead of molasses I used brown sugar, which actually contains molasses.  Because of this difference, the flavor is subtler than the traditional gingerbread cookie, but delicious nonetheless!  

Gingerbread Rum Mini Cupcakes with Cinnamon Buttercream
1 1/2 cups all-purpose flour
2 T ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/2 cups unsalted butter, softened
1 1/2 cups sugar
2 T + 3/4 tsp brown sugar
3 tablespoons dark rum
4 large eggs, room temperature


Frosting:
1 cup butter, softened
3 cups powdered sugar
2 tsp vanilla extract
2 tsp cinnamon


1.  Adjust oven rack to lower-middle position.  Preheat oven to 325 degrees and line mini muffin pan with cupcake liners.
2.  In large bowl whisk together flour, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.  Set aside.
3.  In large bowl beat together butter and sugars until light and fluffy.  Beat in eggs one at a time followed by rum and vanilla extract.
4.  Add flour mixture on low speed just until combined.

5.  Fill cupcake liners about 3/4 full.  Bake cupcakes for 18-20 minutes, or until toothpick inserted into center comes out clean.
6.  Cool 2 minutes in pans, then remove to wire racks to cool completely.

7.  To make frosting cream butter until light and fluffy.  Add powdered sugar, vanilla extract, and cinnamon.  Beat just until combined.
8.  Pipe frosting onto cooled cupcakes.

Source:  Adapted from Sweet Girl Confections Gingerbread Cupcake recipe

Cookies & Cream Mini Cupcakes

Tonight's baking endeavor was an exercise in self restraint.  I didn't know going into it that this would be the case.  I had plans to make these cookies & cream mini cupcakes annnnnd classic vanilla mini cupcakes for Thanksgiving tomorrow.  Unfortunately, I won't be eating any turkey or watching any football because I'll be at work, so I decided to send myself in spirit with these cupcakes.  Being Italian, and this may be somewhat stereotypical, but nonetheless very true, I have inherited the desire to feed people.  Any family event involves enormous quantities of food because we are always worried about not having enough.  Now in all my life, I have never seen this occur, but it is always a concern.  By the time I was finished baking these cupcakes, I ended up with an even 60.  But somehow, sitting on my counter, it just didn't look like very many.  I started gathering up the ingredients to make my vanilla cupcakes when my finacé asked what I was doing.  "Making more cupcakes for tomorrow," I replied without a second thought.  The look on his face explained just how crazy he thought I was before he even said a word.  After he went on about how everyone didn't need a cupcake because there would be other desserts, which of course I didn't agree with, I put my ingredients away and decided to stick with my 60 cupcakes, as opposed to the 120 I would end up with if I made vanilla cupcakes too.  This was a very difficult thing for me to do! And even now, as I sit typing this post, looking at my tiny little cupcakes in their tray, I'm wondering, should I have made more?  Either way these minis are delicious and they are topped with my favorite frosting I have ever created!

 Cookies & Cream Mini Cupcakes
(makes approximately 60 mini cupcakes)


60 1/2 tsp Oreo cookie crumbs
1/4 cup water
1/2 cup buttermilk
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup light sour cream
3 eggs
1 box Devil's Food Cake Mix


Frosting:
1 cup butter
Oreo cream from separated cookies
1 tsp vanilla extract
2 cups powdered sugar
2 T half & half
1 cup Oreo cookie crumbs sifted


1. Preheat oven to 350 degrees and line mini muffin tins with cupcake liners.
2.  Separate 1 package of Oreo cookies.  Scrape off the cream center and set aside for later.  Put the cookies in the food processor to crush.
3.  Sift the crushed Oreos.  You will need 1 cup sifted cookies for the frosting, so set this amount aside.  Any left over sifted cookies, as well as the larger pieces that did not sift, can be used in the next step.
4.  Place 1/2 tsp of larger crumbs and left over sifted cookies into the bottom of each cupcakes liner.
5.  In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
6.  Add eggs, one at a time, whisking to combine after each addition.
7.  Slowly add the Devil's Food Cake Mix while stirring.
8.  Fill cupcake liners 3/4 full and bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
9.  To make frosting:  beat together butter and Oreo cream centers.
10.  Add vanilla, powdered sugar, and half and half.  Beat until combined.
11.  Add sifted Oreo cookie crumbs and beat just until combined.  Pipe onto cooled cupcakes.  

Source:  Adapted from Your Cup of Cake's Oreo Crumble Cupcakes

Lemon Cranberry Cupcakes with Orange Buttercream

Last night I worked my very first 12-hour night shift in the hospital nursery.  It actually went surprisingly well.  But I have to say that after 25 years, trying to convince your body that staying up all night is the right decision is a difficult task.  You basically need to tell your circadian rhythm to take a hike and go about your tasks.  I think the strangest part of being up all night, besides acting like it was completely normal, was trying to decide what to eat.  Do I eat dinner at 2AM or breakfast?  Then, when I got home at 8AM, I couldn't decide whether to eat cereal or pasta.  I don't know if there is any right or wrong answer to these questions, except to avoid garlicky pasta, as my heartburn quickly taught me.  So when I woke up this morning . . . I mean this afternoon . . . I was inspired to make something that could double as breakfast and/or dessert.  One of my family's favorite cookie recipes is a citrus-glazed cranberry oatmeal cookie (which will be a later post).  I decided to take this versatile cookie and turn it into a cupcake.  This cupcake has the citrus flavors often associated with breakfast, yet it is in cupcake form, which classifies it as dessert.  Basically, it is the perfect snack for any time of the day or night!

Lemon Cranberry Cupcakes with Orange Buttercream
3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
zest of 1 lemon
2 large eggs
1 tsp vanilla extract
2 T lemon juice
1/2 cup milk, room temperature
1 cup dried cranberries (such as Craisins)


Frosting:
1/2 cup butter, softened
1 (16 oz) package powdered sugar, divided
1/3 cup milk
2 T orange zest


1.  Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
2.  Combine all-purpose flour, cake flour, baking powder, and salt; whisk together and set aside.
3.  Combine butter, sugar, and lemon zest and beat together on medium-high speed until light and fluffy.

4.  Beat in eggs one at a time, blending well after each addition.
5.  Beat in vanilla extract and lemon juice.
6.  With mixer on low speed, mix half of the dry ingredients just until incorporated.  Add milk.  Mix remaining dry ingredients, just until incorporated.  Stir in dried cranberries.

7.  Divide batter evenly between the prepared liners, filling each about 3/4 of the way full. 
8.  Bake 20-22 minutes, or until toothpick inserted in the center comes out clean.
9.  Let cool in pans 5 minutes, then transfer to wire rack to cool.
10.  To make frosting, beat butter at medium speed until creamy.
11.  Add 1 cup powdered sugar until blended.  Add milk, beating until blended.
12.  Add remaining powdered sugar, beating until well blended.
13.  Stir in orange zest.
14.  Refrigerate for 30 minutes to make frosting easier to work with.  Frost cupcakes as desired.

Angel Food Cake

When thinking back on all the things my Papa baked in his lifetime, it becomes obvious his angel food cake was considered his trademark.  It all began when he learned he had high cholesterol, long before I was born.  When looking for a more heart healthy recipe, he stumbled upon angel food cake.  I have no idea where the original recipe came from, but it appears to have come from a newspaper.  The recipe is taped together, tattered, and yellowed - an obvious favorite.  I grew up with this tall, fluffy cake on my grandparents' counter as if it were a coffee pot or toaster, always part of the decor.  I would stare wide-eyed at the cake, upside-down on a wine bottle, as it cooled.  I have to tell you it takes some guts to take your perfect, golden cake out of the oven and turn the pan completely upside-down!  Just take a deep breath and cross your fingers and it should go according to plan.  However, be warned that even my Papa had a cake or two fall in his day.  As I got older, I found out that this was not your typical angel food cake.  "What is that??"  I remember asking about a very short, square white cake I was served at a friend's house.  When I was told it was angel food cake, I was puzzled.  It was certainly not the angel food cake I was used to seeing!  Take some time to follow this recipe and you'll understand!

Angel Food Cake
1 3/4 cups egg whites (12-14 extra large eggs)
1 1/4 cups cake flour
1 3/4 cups sugar, divided
1/2 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp almond extract


1.  Preheat oven to 375 degrees.
2.  In large bowl, let egg whites warm to room temperature - about 1 hour.
3.  Sift cake flour with 3/4 cup sugar; resift 3 times; set aside.
4.  With electric mixer, at high speed, beat egg whites with salt and cream of tartar until soft peaks form when beater is slower raised.
5.  Gradually beat in remaining 1 cup sugar, 1/4 cup at a time, beating well after each addition.  Continue to beat until stiff peaks form when beater is slowly raised.

Stiff peaks

6.  With rubber spatula or wire whisk, gently fold extracts into egg whites until combined.

7.  Sift flour mixture, 1/4 at a time, over egg whites.  With wire whisk or rubber spatula, using an under-and-over motion, gently fold in each addition with 15 strokes, rotating bowl a quarter of a turn after each addition.

8.  Then fold an additional 10 strokes; flour mixture should be blended into egg whites.

9.  With rubber spatula, gently push batter into ungreased 10-inch tube pan.  With spatula or knife, cut through batter twice.

10.  With rubber spatula, gently spread batter in pan until it is smooth on top and touches side of pan.

11.  Bake, on lower oven rack, 35-40 minutes, or until toothpick inserted in center comes out clean.

12.  Invert pan over neck of bottle (a wine bottle seems to work best); let cake cool completely - about 2 hours.

13.  Serve with fruit and/or cool whip, but it's delicious all by itself!

Dark Chocolate Açai Oatmeal Cookies

A few months ago I made a delicious discovery while wandering the aisles of our local Costco - dark chocolate covered açai berries!  I had heard a lot about these berries because of there antioxidant properties, but I had no idea what on earth one might taste like.  So I decided to do something completely out of character, and accept the free sample offered to me.  You might wonder why this is such a big deal.  Those who know of my germaphobic tendencies will understand how something as simple as a free sample is enough to make me cringe.  The thought of my food sitting there, out in the open, unprotected, as customer after customer examine it, and breathe on it . . . a scary thought!  Well I am happy to say I survived the experience, and may even sample again . . . gasp!  I had been eating these berries for a couple of months by the handful when I was craving something sweet.  Then one day it dawned on me, something this delicious belongs in a cookie!  After some brainstorming, I decided the oatmeal cookie was the proper choice.  This recipe is 100% my own, so I hope you enjoy!        

Dark Chocolate Açai Oatmeal Cookies
2 sticks (1/2 lb) butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp salt
3 cups quick cooking oats
1 cup dark chocolate covered açai berries (such as Brookside), coarsely chopped


1.  Preheat oven to 350 degrees.
2.  Line baking sheets with parchment paper.
3.  Beat butter and sugars until creamy.
4.  Add eggs and vanilla; beat well.
5.  Add combined flour, baking soda, ground cinnamon, and salt; mix until combined.
6.  Add oats and mix just until combined.
7.  Fold in chopped berries.
8.  Drop dough by rounded tablespoonfuls onto parchment lined cookie sheets.
9.  Bake 10-12 minutes or until light golden brown.
10.  Let stand 1 minute on cookie sheets before moving to wire rack.

Pumpkin Cream Cheese Bread

Fall is my absolute favorite season.  And although it was about 73 degrees today in St. Louis, it is still fall as far as I'm concerned.  When I think of fall, I can't help but think of falling leaves, cool breezes, and of course . . . pumpkins.  I am definitely not the biggest fan of pumpkin, or even desserts containing pumpkin.  I am more enticed by the whipped cream topping on a pumpkin pie than the pie itself.  Even Starbucks can't talk me into a pumpkin spice latte.  But I decided to give pumpkin a chance today, seeing as Thanksgiving is just around the corner.  I found this recipe on Pinterest and only made some slight tweaks to it.  I have to say that I may not be eating any pumpkin pies soon, but I will definitely eat a slice or two of this bread.  I started out with just a couple of bites to make sure those I would be serving it to wouldn't be forced to smile through gritted teeth.  I was surprised when I went back for a few more bites and eventually finished off an entire slice.  It's subtle sweetness and cinnamon flavor makes it hard to resist.  So even if you are not a pumpkin fan, give this one a try!  It just might change your mind!

Pumpkin Cream Cheese Bread

Recipe makes 2, 8 x 4 x 3 loaves

Filling:

1 package (8 oz) cream cheese, softened

3/4 cup granulated sugar

1 T all-purpose flour

1/2 tsp vanilla extract

Bread:

1 2/3 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp nutmeg

1 can (15 oz) pureed pumpkin (such as Libby's)

1/2 cup canola oil

2 large eggs

1 1/2 cups granulated sugar

Cinnamon Glaze:

1 cup powdered sugar

3 T half & half

1 tsp ground cinnamon

1.  Preheat oven to 325 degrees.  Grease and flour two 8 x 4 x 3 inch loaf pans.  If you only have one pan, you can bake the loaves one at a time and simply keep the two mixture in the refrigerator while you wait.

2.  In a medium mixing bowl, combine cream cheese, 3/4 cup granulated sugar, 1 T flour, egg, and 1/2 tsp vanilla to create filling.  Beat until smooth and creamy.  Set aside.

3.  In a large bowl, blend 1 2/3 cups flour, baking soda, salt, ground cinnamon, ground cloves, ground ginger, and nutmeg.  Set aside.

4.  In another medium bowl, combine pumpkin puree, canola oil, eggs, and granulated sugar.  Beat well.

5.  Stir the pumpkin mixture into the flour mixture until combined.

6.  Pour half of the pumpkin bread batter evenly into the two prepared loaf pans.

7.  Spoon cream cheese filling mixture on top of pumpkin batter layers in each loaf pan.

8.  Spoon remaining pumpkin bread batter on top of cream cheese filling mixture in each loaf pan.

9.  Insert a knife vertically into loaf pan and swirl knife through pan to create a marbling effect.

10.  Bake in preheated oven for 55-60 minutes, or until a toothpick inserted in center of the loaf comes out clean.

11.  Cool bread in pans for 10 minutes; remove to wire rack to cool completely.

12.  Combine ingredients for cinnamon glaze, mixing well.

13.  Drizzle glaze over completely cooled bread loaves.

Banana Rum Fudge Cake

I thought it would make sense to have my first recipe post explain the name of my blog "Banana Rum."  Since my baking was inspired by my Papa, I picked a name that would pay tribute to my favorite cake that he baked.  It is a delicious dark fudge cake with a fluffy, light, pudding-based frosting.  Like the name says there is rum in it!  If you are looking to make it kid friendly just use the rum in the cake (where it will bake off) and nix the rum in the frosting.  However, I remember asking my Papa many times to just make a batch of frosting for my sister and I to eat by the spoonful.  I'm pretty sure he never left out the rum and we turned out just fine :)  I've made a few changes to the recipe over time, but it's still just as delicious as I remember!

Banana Rum Fudge Cake

1 3/4 cups all-purpose flour

2 cups granulated sugar

3/4 cup Hershey's Special Dark Cocoa (or Hershey's Cocoa for a lighter cake)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup (2-3) mashed banana

1/2 cup water

1/4 cup dark rum

3 large eggs

1 package (3 3/4 oz) instant banana cream pudding

1 cup cold milk

1 T dark rum (optional)

8 oz whipped topping, thawed

1.  Preheat oven to 350 degrees.  Combine flour, sugar, cocoa, baking powder, baking soda, and salt in large bowl.

2.  Add mashed bananas, water, rum, and eggs to mixture.  Beat with electric mixer at medium speed until completely combined (about 4 minutes).

3.  Pour into greased and floured 13 x 9 inch glass baking dish.  Bake for 35-45 minutes, or until toothpick inserted in center comes out clean.

4.  Cool completely.

5.  To prepare frosting combine pudding mix, milk, and rum (optional).  Beat at medium speed until thickened.

6.  Fold in whipped topping.  Spread evenly over cooled cake.

7.  Refrigerate cake (and leftovers) until serving.

The cake above was made with Hershey's Cocoa, not Special Dark Hershey's Cocoa.

Welcome!

Hi everyone and welcome to my baking blog!  Here I will chronicle my adventures in baking, both successful and unsuccessful.  I love baking anything and everything sweet, so expect to see cookies, cakes, cupcakes, muffins, breads, etc.  I am a nursing student and am often seen wandering the halls with a Tupperware container in hand.  Many people are confused when they see me and learn that I actually baked the treats I am carrying.  Apparently a 25 year-old nursing student is an unlikely baker.  Hopefully, after reading a few of my posts, you will understand my passion for creating all things sweet!