Archive for the ‘dessert’ Category

Pistachio Chocolate Chip Cupcakes with Pistachio Whipped Cream Frosting


 These were scrumptious creations that came out of my “spring cleaning” and organizing of my pantry.  They are leftovers cupcakes- lol.  I had about 3/4 cups of chocolate chips left in a bag, a box of white cake mix, a box of instant pistachio pudding, and some left over whipped cream frosting from the chocolate rolo cupcakes from my previous post.  I had another box of instant pistachio pudding, a cup of milk and a carton of heavy whipping cream but they were whipped together into the most decadent and delightful dessert a few nights ago.  So, the ingredients for these cupcakes were remnants of other delicious batches of awesomeness. That being said they held their own and didn’t last long in the house. 🙂


Pistachio Chocolate Chip Cupcakes with Pistachio Whipped Cream Frosting

(yields about 20 cupcakes)

1 box instant pistachio pudding

1 box white cake mix

2 cups of milk (or the amount of milk on the back of the pistachio pudding box)

3/4 cup chocolate chips

1/4 cup oil (or the amount of oil on the back of the cake box)

2 large eggs (or the amount of eggs on the back of the cake box)

Preheat oven to 350 degrees.  Line your muffin tin with paper liners.  Put pistachio pudding and milk in a bowl.  Using a mixer or using a hand mixer blend together the ingredients for 1-2 minutes.  Set the pudding aside and let it thicken – the box said to wait at least 5 minutes.

In a separate bowl, add cake mix, oil, eggs, chocolate chips and half of the pudding mixture.  Mix together until the batter is creamy and smooth.   Fill the liners 2/3 full with the batter.  Bake until the middle of the cupcake comes out clean when poked with a toothpick.

For the frosting:

whipped cream frosting (see the recipe at the bottom of the page)

1 tsp corn starch (if needed)

2nd half of the pistachio pudding

Gently, fold in the the second half of the pistachio pudding into the whipped cream frosting.  Do not over stir.  If  the whipped cream thins out, fold in the corn starch and let sit for a few minutes to thicken.  Pick your tip – I used a Wilton 1M.  Put the frosting into a piping bag and pipe onto cooled cupcakes.

Chocoloate Cupcakes with Rolo Filling and Whipped Cream Frosting


I have a written notebook somewhere with all of my perfected cupcake recipes.  Why don’t I have it on my computer you ask?  Well, because I take notes when I am baking.  Usually, I am inspired by an internet recipe and then I play with it and give it my own little twist until it comes out just right.  Plus, I like the tactical feel of pen and paper.  The other night I couldn’t find my notebook and I wanted to bake cupcakes for the entourage coming to my house for dinner.  I was going to make my chocolate cupcakes with peanut butter frosting  recipe since it always seems to be a crowd pleaser and I always have tons of peanut butter in the house.  To my dismay I misplaced my notebook and didn’t have time to do a thorough search.  So, it was on to plan B – scour the internet for something comparable.

I was going to go with the initial chocolate/peanut butter mix but I came across this recipe and decided to give it go.  Of course, I changed some things because I am an intuitive cook and like my cupcakes to have my own little signature.  Out of the blue, I decided maybe the cupcakes would be yummy with some caramel in the middle.  So, I pulled out some Rolos.


As you can see from the picture about the Rolo ended up at the bottom of the cupcake.  It was still delicious.  In fact, my guests were pleasantly surprised to bite into the luscious caramel and said it was a good little surprise.  When I bakes the cupcakes I spooned in some batter, placed the Rolo in the middle and then ladled more batter over the caramel.  Next time, I am going to try and spoon all the batter into the cup and the poke the little candy into the middle.  Hopefully, that will put the caramel more in the middle of the cupcake and not so densely at the bottom.  If you make these cupcakes let me know what you did and how it came out.  I am always open to revisions.

While the cupcakes were baking, I asked the bf if he thought peanut butter frosting would go well with chocolate Rolo cupcakes and he said that whipped cream would go better.  Another internet browsing session and I found this sturdy whipped cream frosting recipe and decided to give it a go. In one of the reviews someone wrote that this frosting would not be good for desserts because it had too much of a tang (because of the cream cheese in it.)  I did not find this to be true at all.  The whipped cream frosting tasted divine and it held up quite well to piping.  The taste of the frosting melded well with the moistness of the cupcake.  Mostl likely because I used greek yogurt in the batter instead of sour cream.


Chocolate Cupcakes with Rolo Filling

(Yields 12 cupcakes)

1/2 cup Hershey’s Special Dark Cocoa

1 Tbsp instant coffee

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter or margarine, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 vanilla greek yogurt

12 Rolos

Preheat oven to 350 degrees.  Line your muffin tin with paper liners.   Put butter and sugar in a bowl.  Using a mixer or using a hand mixer blend ingredients together until creamy.  Add eggs, greek yogurt and vanilla extract.  Mix all ingredients until blended.  Next add salt, baking powder, cocoa and instant coffee.  Slowly add flour into the mixture until everything is smoothly blended and looks like yummy batter.

Using a regular spoon, dollop a spoonful of batter into each liner.  Unwrap the Rolos and put one into the middle of each liner.  The batter at the bottom will keep the candy from moving.  Next, fill the liners 2/3 full.  Bake until the middle of the cupcake comes out clean when poked with a toothpick.

Whipped Cream Frosting

6 oz cream cheese

1/2 cup sugar

1 tsp vanilla extract

2 cups whipping cream

Place the cream cheese, sugar and vanilla extract in a bowl.  Either using a whisk attachment on a mixer or using a hand mixer beat the ingredients on a medium setting until nice and smooth.  Add the whipping cream and beat until the mixture holds a stiff peak.  Pick your tip – I used a Wilton 2D.  Put the frosting into a piping bag and make the magic happen. 🙂

Egg Roll Wrapper Apple Pie with Whipped Cream


I go on Pinterest a lot for inspiration to see what other people are concocting.  There are always recipes that look interesting in theory but not really sure how they are going to work out in practical application.  Then, I read this blog from Recipe Girl about her experiments with the 2-ingredient pancakes on Pinterest and decided to try out a recipe.

It seems egg roll wrappers are the go-to ingredient on Pinterest.  You can turn them into mozzarella sticks, buffalo chicken rolls, bakes southwest rolls and many more.  Usually, whatever the household is in the mood for is what I end up cooking. So, I threw out some egg roll wrapper recipes and the bf was very excited about the apple pie one.  He said that it would probably taste like the ones he got at McDonald’s. I looked at him funny and decided not to get mad him for comparing my cooking to fast food.  He has an affinity for that particular fast food restaurant, for some childhood-based reason,  so I knew it was some kind of lop-sided compliment.


I checked out a few of the egg roll apple pie recipes and all of them called for a can of apple pie filling, egg roll wrappers and oil.  Basically, you spoon the apple pie filling on the egg roll wrapper, wrap it up, and fry it until it’s golden brown and bam! Apple pies.  Only one problem.  I really don’t like store bought apple pie filling. It’s really thick and too sweet without enough cinnamon.  Luckily, I found one green apple and two red ones in the fridge. So, I decided to be ambitious and make my own filling.  It was really easy to make and I could put as much cinnamon and pumpkin spice I wanted. Plus, I was able to control the sweetness.

IMG_20130128_145011Here’s how I did it. I chopped up the apples into small pieces, put them in a pan and placed them on the stove on low heat.  Then, I added the water, the sugar, the cinnamon and the pumpkin spice.  It stayed on the stove until it started to bubble and the apples got really soft. Then, I added some corn starch to thicken it up, turned off the heat and put it in a bowl to cool.  The rest is the same. I dolloped my home-made pie filling into the wrappers, rolled them up and fried them.

Now, the one tip that I have for you is to keep the oil on a low heat.  Those wrappers are really delicate and burn quickly.  Unfortunately, the first couple came out almost burned until I figured out that the oil was too hot.  They were still edible but they weren’t as pretty.  The last step was that I whipped up some whipping cream and then dusted the whole concoction with a cinnamon sugar grinder I got from the store. Needless to say, the bf loved them. I don’t think he is going to be getting apple pie from the clown place anymore.




Egg Roll Wrappers

3-4 cored and chopped apples (any kind – I used 1 green one,and 2 red ones)

1 cup water

1/2 cup sugar (more to taste if you like sweet)

1 tsp to 1 TBSP of cinnamon (depending on your taste)

1/4 tsp pumpkin spice (optional)

1 tsp corn starch (or less if you add more sugar)

oil for frying (I used vegetable oil.)

1 cup whipping cream

1 tsp sugar (for the whipped cream)

Throw the diced apples, water, sugar, cinnamon, and pumpkin spice (if you are going to use it) into a pan and cook at low heat.  Let the apples bubble in the pan, stirring occasionally, until the apples are soft and the liquid thickens a little.  Add the corn starch a little at a time (so you don’t get clumps) stirring it into the apple mixture until it is a nice consistency.  It shouldn’t be too thick because it will thicken more when it cools down.  If you realize it’s too thick when it cools add a little bit of water until it is the right consistency.  I waited for about fifteen minutes for the filling to cool down to make sure the pie filling was the way I liked it.

After the filling has cooled, spoon the filling on to an egg roll wrapper.  Brush the edges of the wrapper with water (you can use a brush or your fingers) and wrap it up like a burrito.  Repeat until you have used up all of the filling.  Or make as many as you want and Tupperware the rest of the filling for another day.  I yielded 10 apple pies but you can make more if you make them smaller or less if you make them bigger.

Heat up the oil in a pan on low to med heat.  Do a fry test with a piece of left over wrapper to make sure the wrapper will brown nicely and not burn.  Once you get the oil heat where you want it,  place two to three apple pies in the oil (depending on their size) and fry for about a minute, then turn it over and fry for another minute.  Place on a plate with a paper towel to soak up any grease.  Let cool. 20130128_154050

Put the whipping cream and sugar in a bowl.  Whip up until you have nice peaks – either with a whisk or with a mixer. (I used a hand mixer)  I like mine thick so I whip it longer on a lower speed.  However, you can make it go quick by whipping it on a higher speed.  Place your yummy warm apple pie on a new plate dollop with whipped cream and enjoy!

Chunky Peanut Butter Chocolate Chip Cookies


Chunky Peanut Butter Chocolate Chip Cookies

(adapted from this recipe)

Yummy, gooey peanut butter cookies with bits of crunchy peanuts and chunks of chocolate.

1/2 cup (1 stick butter), room temperature

1/2 cup brown suger

1/2 cup white sugar

1/2 cup CRUNCHY peanut butter

1 egg

3/4  tsp baking powder

1/2 tsp  baking soda

1/4 tsp salt

1 1/4 cups flour

1 cup chocolate chips

Preheat over to 375.

Add butter, brown sugar and white sugar into a bowl and beat until mixture is creamy (about 2-3 minutes). Mix in peanut butter, egg, baking soda, baking powder and salt. Beat until all ingredients are well mixed (another 2-3 minutes).  Mix in the flour a little at a time as the dough will be very sticky and thick. When all of the flour is integrated, stir in the chocolate chips.

Spoon small round dough balls on to a cookie sheet about 2 inches apart. With a fork slightly flatten the cookie with a criss cross pattern. Cook for about 15 minutes (or until cookies are a light golden brown.) Yields 24-30 cookies depending on how big you make your balls. (I yielded 30.)