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Posts tagged ‘fudge’

Dark-chocolate resolutions for a bright 2013


Welcome to the time of year where you are not only allowed, but encouraged, to pack your gut that you worked so hard to flatten for the summer, with butter, sugar, and booze. There’s a time-limit to this moment, though. It ends the moment you wake up on January 1st (for most people, anyway).

That’s right, I’m talking about New Year’s resolutions. Dun dun DUNNNN!

I took the liberty of looking up the most popular “commitments” people make at the beginning of each year.

Of course, the most faddish resolution is to “get in shape” and lose those elusive 15 pounds that seemed to creep out of nowhere and attached themselves to your innocent thighs. I’ve tried this resolution, and if I remember correctly, I ended up gaining weight because all I could think about was food that brings those pounds out of their hidden cave. Then I stuffed my face. That, and the fact that I write a baking blog. Um, duh.

Another popular resolution? Eat healthier. See above.

A third? Drink less alcohol. I think I always say this on the 1st. I blame the 31st.

One of the lists I read included “learn something new.” What? That’s ridiculous. If you’re not learning at least ONE thing every single day, you’re not awake. You’re probably dead. And I think I speak for the rest of the world when I say that we’re not quite ready for the zombie apocalypse yet. So wake up, and learn something, you scary, scary robot.

Am I talking about robots or zombies? Wait…what?


What I’m getting at, is that these resolutions are so impersonal. I’ve made a short list of things I will commit to for 2013. Want to see? If you don’t…boo on you. Because I want to hear about yours.

1. Take more pictures. I feel like a lot of people say this. This doesn’t mean pictures of me and my friends, although I love those. I mean taking pictures of things I find beautiful around me — meaningful things that catch my attention. Trees do that for me. Call me weird, I don’t mind. This might even mean investing in a camera! Ooh, hello, idea lightbulb.

2. Get a piece of art for my apartment. My walls are bare. It’s kind of sad.

3. Take a trip with my roommate. We decided we wanted to go on a cruise. I fully support this idea, and I have every intention of executing it.

4. Drink a little less coffee. I’m not going to cut it out, but maybe ration myself to two cups a day. Or leave one shot of espresso out of my Americano. I should probably be more decisive on this.

5. Be more decisive about the coffee situation.

6. Bake more. I bake a lot, obviously, but I have a zillion ideas in my head that I need to make reality, like, NOW.

7. Tell you about these chocolate cupcakes.

Okay, the 7th item on the list is happening in 2012, but hey, nothing wrong with being ahead of the game, right?

These cupcakes would make Count Chocula blush. It’s serious business. I took my chocolate cake recipe, tweaked it a little, made my favorite chocolate buttercream recipe, tweaked that a little, and the next thing I know I have these chocolate cupcakes that are so rich, they make Donald Trump look like an orphan.

What did I do differently? More of the onyx cocoa powder, and more sugar. I intentionally made the buttercream slightly salty. It cuts the sweetness a little. Maybe next time I’ll add caramel.

Wait, did I just accidentally make a potential salted-caramel cupcake (also known as one of my all-time favorites)?!?


Ohhhh 2013 is going to be good.

Salty-Sweet Chocolate Cupcakes


3/4 cup cocoa powder
3 tbsp onyx cocoa powder
1 1/2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
2 eggs
3/4 cup warm water
1 cup heavy cream
3 tbsp vegetable oil
2 tsp vanilla

1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

2. Sift cocoa powders, flour, sugar, baking soda, baking powder, and salt in a large bowl. Set aside.

3. Beat eggs and vanilla until slightly fluffy, about 45 seconds.

4. Add dry mix, beat for 30 seconds.

5. Add oil and beat until combined.

6. Add cream in two portions, waiting until the first addition is blended in.

7. Add warm water and beat until smooth.

8. Fill liners 1/2 full and bake for 20 minutes.

Salted Chocolate Buttercream:

1 1/2 sticks unsalted butter, softened
1/2 cup cocoa powder
2 tsp onyx cocoa powder
1 packet instant hot chocolate powder
3/4 tsp salt
2 tsp vanilla
1/2 cup heavy cream
2 1/2 cups powdered sugar

1. Beat butter and cocoa powders, and hot chocolate mix on high until thick.

2. Add salt and vanilla. Beat until combined, and then beat on medium for an additional 30 seconds.

3. Add powdered sugar and heavy cream alternatively in 3 additions, starting with the heavy cream, beating well between each addition.


Bon appétit!



Gluttonous and gluten-free!

I was literally trapped in my house today. Well not literally. I know how to open a door. But my car has a flat (second one in a month, mind you), and long story short, I can’t do anything about it until tomorrow. And until about two hours ago, it was super gloomy outside.

My options were these:

1. Watch movies all day. Which I hardly have the patience for.

2. Clean. (haha…yeah, okay…)

3. Staring contest with Kitten.

4. Waste my hours and dollars online shopping.

5. Bake chocolate cookies.

Realistically, cleaning probably would have been the most productive thing to do. But let’s be honest. I’m on spring break. That sh*t ain’t happenin’.

If you’re familiar with my blog, you’re well aware that cookies are my fave.

Well actually chocolate cake is my numero uno, but I’m saving that for…I don’t know, a really great Wednesday or something. It’ll be amazing, and now my mind has officially started fantasizing about a huge slab of chocolate cake with chocolate buttercream. Ooh maybe it has sprinkles too. And a mousse filling! AND STRAWBERRIES ON TOP!!!

That got a little out of control. My apologies.

Cookies. We’re talking about COOKIES today, not cake.

Flourless cookies, actually. Don’t freak. These are made for both the gluten-embracin’ and gluten-avertin’ cookie lover. They are not, however, made for anyone who doesn’t like chocolate. When I say chocolate cookies, I mean chocolately, chocoholic, chocolicious, chocolate cookies. It’s serious.

Believe me when I say that the cookies are about as delicious as…a really good chocolate cookie…

I’m sorry, my creativity really escaped me on that one.

I am definitely glad they turned out so well, because I had to do math to figure this recipe out. And math is the bane of my existence.

I’m a Communications major for a reason.

The few grueling minutes it took me to punch some buttons on a calculator was totally worth it, though.

Just as a side note, because I was seriously amused by this and must share, this batter is SUPER thick. Look:

Right-side up...

Upside-down. I kid you not when I say this picture was taken after the spoon was held this way for about a minute.


At the last-minute I threw in some butterscotch chips. Twas a good decision, if I do say so myself. It’s a nice contrast to the fudgeyness of the cookie, and because I didn’t add a whole lot, it didn’t make them overly sweet, which butterscotch can easily do.

Pour yourself a glass of milk and dunk these in your glass like there’s no tomorrow! Or eat them milk-free, because milk is gross. (In my opinion.)

Flourless Chocolate Butterscotch Chip Cookies
What a mouthful…literally ūüėČ
Sugar Therapy original

2 1/4 cup powdered sugar
1 cup cocoa powder
5 tbsp baking soda
pinch of kosher salt
3 egg whites
3 tbsp vanilla
2 tbsp instant coffee, brewed and cooled
1/4-1/2 cup butterscotch chips

1. Whisk together the sugar, cocoa powder, baking soda, and salt until combined.

2. Add egg whites and whisk until batter begins to thicken.

3. Add vanilla and coffee. Whisk until combined. The batter will be very thick.

4. Stir in butterscotch chips.

5. Chill the batter in the fridge for about an hour.

6. Preheat the oven to 350 degrees, line a cookie sheet with parchment paper.

7. Bake cookies for 8 minutes.

They’re super soft when they first come out of the oven, but you’ll see that they’re crispy on the outside. The best part? They stay that way! Yum.

Just wait a minute or two before transferring them to a wire rack, so they don’t fall apart mid-move. Although if one just so happened to break, I’m sure you’d find something to do with it…you sneaky little gluten-free genius, you.

Bon appétit!

How to eat an Oreo

Oreos are delicious. ¬†And I’m not the only one who thinks so. ¬†Over 7.5 billion are eaten each year worldwide. ¬†If all the Oreos ever made were stacked on top of one another, it would reach to the moon and back 5 times. ¬†After those cookies took their trip to space, they could sit side by side and circle Earth at the equator 381 times (although I’m sure they’d melt). ¬†That is a lot of cookies. ¬†A looooot of cookies.

There’s always been that debate over how to eat an Oreo. ¬†Well, my friends. ¬†You’re in for a treat. ¬†I’m about to share with you the PROPER way of eating an Oreo:

1. Hold a side of the cookie in each hand.
2. Twist.
3. Pull.
4. Eat filling.
5. Eat cookies.
6. Take a sip of juice. ¬†(I don’t like milk.)
7. Grab another cookie.
8. Repeat until you feel sick.

Don’t argue with me. ¬†That’s how it’s done. ¬†I’m putting my stubborn foot down.

…oh wait. ¬†Allow me to retract my foot off the ground and apologize. ¬†There are TWO ways to properly eat Oreos. ¬†The second way is crumbled into Cookies and Cream Fudge.

Yeah, that looks about right. ¬†Mmm…

Whether you eat the cookie in one bite, dunk it in milk, or eat it the…ahem…correct way, I think we can all agree that this method is pretty gosh darn superb.

A special thanks to my main squeeze for pointing this recipe out to me. ¬†His recent affair with “cookies and cream” flavored sweets definitely sparked the interest of this fantastic treat. ¬†I was browsing recipes on The Whimsical Cupcake, and I mindlessly scrolled right past it. The simple phrase, “What’s that?!” instantly meant I had to make it. ¬†Good call babe. ūüôā

This recipe is SO EASY. The hardest part about making the fudge is waiting for it to chill in the fridge!

Cookies and Cream Fudge
from The Whimsical Baker, who got it from Cookies and Cups

3/4 cup butter
2/3 cup sweetened condensed milk
1 cup Marshmallow Fluff
1 tsp vanilla
2 cups white chocolate chips
2 cups crushed Oreos
1 cup coarsely crushed Oreos

1. Line 9√ó9 square pan with foil and spray with cooking spray evenly

2. In a medium saucepan combine butter and sweetened condensed milk. Heat over medium heat until mixture is boiling, stirring constantly. Continue to stir while boiling for 2 minutes.

3. Remove from heat and stir in Fluff, white chocolate chips, vanilla and 2 cups crushed Oreos.

4. Spread into prepared pan.

5. Now sprinkle 1 cup coarsely crushed Oreos on top and press gently into fudge.

6. Chill for 1 (long) hour and cut into squares!

Whip this up for a party, coworkers, or if you’re feeling like an oinker…just for yourself!

Bon appétit!