Chocolate Caramel Cupcakes and the WINNERS!

We have our two winners of Marty Embry's Coney Sauce Spice Mix!

And the first name drawn out of the hat is...

Jewel of The Tiny Jewel Box

And the second name is...

Bonnie of City Home/County Home

Please send me your full name and home address so Marty and I can get your Jar of Coney Sauce Spice Mix in the mail ASAP!

If you are interested in ordering the Coney Sauce Spice please visit From the Court to the Kitchen Spices and Apparel. And if you're interested in any of Marty's cookbooks, poetry or artwork you can find a listing at Marty Embry's Storefront.





I've been tweeting, watching the Olympics and mentally writing this post all night. And I thought it was time I sat down and started typing. Which reminds me I found the most wonderful blog today, Gail Carson Levine, with fabulous information and ideas on How to Write. And with just reading that last sentence, you can tell I need all the help I can get!

I've often wondered if enough of my own personality comes across in my blog? Should I reveal more about my life as a teacher, an artist, a wife? I do write of dear, sweet Mr. Tastebuds and his escapades in the kitchen. Although he does not read my blog, he thinks I stretch the truth about him..honey please with you I don't need to embellish, not one iota! I know I'm not an open person like Ree Drummon of The Pioneer Woman who has such an exciting, idyllic life and writes about every aspect of it for all the world to read. Hats off to Ree but I'm not sure if I could go quite that far. But oh my, the stories I could tell.....

But I digress and need to get back to my cupcakes which were truly delicious! I used my very favorite Chocolate Cupcake Recipe and made a new frosting by adding browned butter mixed with brown sugar and heavy cream to a traditional Cream Cheese Frosting. Now doesn't that just sound scrumptious! I love Cream Cheese Frosting but after tasting the Browned-butter Caramel Frosting, I'm not sure if I could make plain Cream Cheese Frosting again!





Chocolate Cupcakes
Recipe developed by BigBlackDog

Makes 12-13 regular sized cupcakes

7/8 c all-purpose flour
1 c sugar
1/2 good cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 TBL Balsamic Vinegar
1/2 c buttermilk
1/4 c EVOO (Extra Virgin Olive Oil)
1 egg, at room temperature
1/2 tsp vanilla extract
1/2 c freshly brewed hot coffee

Preheat the oven to 350 degrees

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

NOTE: This cupcake batter is thin but it bakes beautifully. I use my 1 cup glass Pyrex liquid measure and just pour it into the cupcake liners.







Browned-Butter Caramel Frosting
Recipe adapted from MyRecipes

1/4 c brown sugar
4 TBL Butter
6 TBL butter, cold but not firm
1/3 c heavy whipping cream
8 oz cream cheese, cold and firm
1/2 tsp vanilla extract
Dash of salt
3 c powdered sugar

Place brown sugar and 4 TBL butter in a heavy-bottomed saucepan over medium heat. Stir until sugar dissolves. As soon as it comes to boil remove from heat and whisk in cream, blending well. Pour into a small bowl and cool, stirring occasionally to incorporate butter.

Place remaining 6 TBL butter and cream cheese in a large bowl. Beat with a mixer until smooth. Since the butter and cream cheese is cold, it can take some time to blend so make sure to hold onto the edge of the bowl as you beat. Beat in vanilla and salt. With the mixer running, slowly pour in cooled brown sugar mixture and beat until smooth. Continue beating and add 1/2 c. powdered sugar at a time, beating well after each addition until completely smooth. Chill for 20 minutes.

NOTE: I used a small tip in my pastry bag and although the cupcakes look loaded with frosting, I was surprised to discover that I used about half the amount of frosting I would have with one of the larger tips. So I had quite a bit of leftover frosting. But Cream Cheese Frosting will keep in the refrigerator or I've had very good luck with freezing it. When needed, just thaw, whip it with a fork and it's good to go.









All Rights Reserved 2008-10 © BigBlackDog

Hot Chocolate, Hot Cocoa or Spicy Mocha?

When I was growing up my Dad made me Hot Cocoa and Toast every morning for breakfast. And still today every once in a while I crave Hot Cocoa. We're having another very hard winter, with bitter cold temperatures and way too much snow and ice. Hot Cocoa is such an under utilized comfort food and with more snow predicted for this weekend, I thought it would be perfect for our Valentine's Day Brunch.

The Hot Cocoa recipe was inspired by Giada De Laurentiis' Spicy Mocha. I say inspired because when I wanted to make Giada's recipe, of course, I was short on the proper ingredients. So I used what I had on hand and substituted this and that and the end result was incredibly wonderful. And since we have the most wonderful local dairy, Oberweis, which has the best creamy, ultra thick 2% Chocolate Milk, I used Chocolate Milk as my base. A few weeks later, I made the recipe exactly as per Giada's original recipe. Honestly and with no disrespect to Giada, I think my recipe is better.

And I'm from Michigan and we drink Cocoa not Mocha or Hot Chocolate. :)







Michelle's Hot Cocoa
Recipe developed from what I had on hand at the time

4-5 cups chocolate milk, use a good brand that is thick and creamy
1/2 tsp Hot Hungarian Paprika
1 tsp ground cinnamon (I use Penzeys Vietnamese Extra Fancy)
1 heaping TBL instant espresso powder

Topping: Whipped Cream and Sprinkles

Heat chocolate milk in a small sauce pan. Add hot paprika, cinnamon and espresso powder and thoroughly whisk until well blended. Pour Hot Cocoa into thick mugs and top with whipped cream and sprinkles. Enjoy!!







All Rights Reserved 2008-10 © BigBlackDog

Chocolate Cherry Pocket Pie with Brandied Cherries

Well, I did it again! I made more mini pies for HBinFive's Chocolate Espresso Whole Wheat Bread. The Pocket Apple Pies that I made two weeks ago were such a big hit, I had a request to make more. And I never need to be asked more then once!

But the Chocolate Espresso Whole Wheat Bread was not as easy to work and I did have to fuss a bit more but the Pies were very good. I made the Pocket Pies with my 5" Dough Press and again using about 2 TBL of Filling per pie.







For the Cherry Filling I used my home canned Brandied Cherries and boy was the cherry filling good. I canned the Brandied Cherries several years ago but they were pushed to the back of the pantry and I had totally forgotten about them! Well, I won't be forgetting about them any time soon. And plan on making more Brandied Cherries as soon as they come into season. Sorry but I do not remember where I found the recipe for the Brandied Cherries but I've had it for some time now.





Brandied Cherries
Recipe adapted from "not a clue"

6 lbs dark, sweet cherries
1 cup sugar
1 cup water
1/4 cup lemon juice
1 1/4 cups brandy

Wash and pit cherries. Combine sugar, water and lemon juice in a large sauce pot. Bring mixture to a simmer. Add cherries and simmer until hot throughout. Remove from heat; stir in brandy. Pack hot cherries into hot jars, leaving 1/2" head space. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a Boiling Water Bath.


Cherry Filling
Recipe developed by Big Black Dog

1 Pt of Brandied Cherries, abt 2 cups including juice (You can also used canned, frozen or fresh cherries, cleaned and pitted)
1/2 tsp Cinnamon
2 TBL Sugar

Chop the cherries into 1/4" pieces. Put Cherries including juice, cinnamon and sugar in a saute pan. Over low heat, simmer until all liquid has evaporated. Watch it closely because it can burn easily.





With the remaining dough I made mini loaves of bread. Aren't they cute! I just cut the loaves into slices, garnished with fresh Kiwi Fruit and drizzled with Ganache.







Chocolate Ganache
Recipe adapted from my Mom

8 ounces bittersweet chocolate
1 cup heavy cream
1 teaspoon vanilla
pinch salt

Put the cream in the microwave and heat until just hot. Pour the hot cream over the chocolate and let it sit until chocolate is melted. Stir until completely smooth and free of any unmelted chocolate. Add remaining ingredients. Allow to cool slightly before using.








All Rights Reserved 2008-10 © BigBlackDog

Banana Boats **Satisfying a Taste

Remember Girl Scouts?

I remember so much about Girl Scouts and cooking on an open fire which was so much fun. Whenever we had a Girl Scout camping trip, we would form small groups and select our own menus which had to be approved. And every time my group voted unanimously for Banana Boats for dessert and every time it would be x'd out and replaced with S'Mores. S'Mores are fine the first few times, but come on all ready, even S'Mores can get b-o-r-i-n-g!

Last week I had a taste for something sweet particularly something chocolate but I had no desire to make a dessert. I had a bag of Peanut M&Ms which was just not satisfying my needs! But then I remembered the Banana Boats and I knew I could whip up these babies in no time flat and I could be a wee bit creative too.

You can bake the Banana Boats in an open fire, on a charcoal grill or in an oven. The banana will darken on the tips but this does not effect the wonderful taste of warm banana and melted chocolate what so ever!







Ooey Gooey Banana Boats
Recipe as I remember from Girl Scouts

Whole Banana(s)
Semi-sweet chocolate chips
Miniature marshmallows
M&Ms
Heath Toffee Chips
Whipped Cream
Crushed Peanuts

1. Slice banana down the middle careful to not slice all the way through.
2. Carefully cut away a wedge section of the peel and discard.
3. Pinch the banana inward to open up the banana a little bit. Fill with chocolate, candy, marshmallows or whatever you want but make sure it will melt.
4. Wrap each banana in aluminum foil and bake at 350 degrees until chocolate is completely melted.
5. Remove from oven, plate banana and top with whipped cream and crushed peanuts. Enjoy!


Okay, this is my first attempt, Banana, Milk Chocolate Chunks, Peanut M&Ms.







And this is my second attempt, Banana, Semi-sweet Chocolate Chips, Peanut Butter Chips or Heath Bar Chips. Topped with Whipped Cream, Crushed Peanuts and a Red Hot.






For some strange reason, I've been humming "Kum Bay Ya" for the last week!



All Rights Reserved 2008-10 © BigBlackDog

Chocolate Mint Cookies with Pearls and Gold

My fifth cookie choice for 12-Days of Christmas Cookies Extravaganza was not a hard decision at all. I happen to love Chocolate and Mint, but this particular dough was awful sticky and difficult to work with. The directions say to roll the dough into a log and chill for two hours and then just slice the cookies. WRONG! The dough, thoroughly chilled for a good four hours, was still too soft and even though I used my porcelain knife I could not cut through the dough and the cookies were a squished mess.

So rather then try and roll out the dough and fight with my rolling pin I chose to just pat the dough down with my hands in small amounts and cut the cookies. After the cookies were baked and I had a chance to taste them and I honestly think my own Chocolate Mint Cookie Recipe taste much better and the dough is not difficult to work with at all!

Of course I had to get foo-foo fancy with the chocolate and gold dragees and edible pearls but it's Christmas and I love decorating cookies! I must have at least a 100 different varieties and colors of sprinkles, sanding sugar, non-pareils and jimmies. A month or so ago I organized the basement closet that holds all my cookie confections and candy making equipment and if you'd like to take a peek just click here.







Chocolate Mint Cookies
Recipe adapted from Bon Appetit's Holiday Cookie-a-Day Collection

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
1 large egg

Topping: 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Whisk flour, cocoa powder, and salt in medium bowl to blend.

Using electric mixer, beat butter in large bowl until smooth.

Beat in peppermint extract and vanilla extract.

Beat in sugar in 3 additions. Add egg and beat until blended.

Add dry ingredients and beat just until blended (dough will be sticky).

Divide dough between 2 sheets of plastic wrap.

Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)

Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F.

Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs.

Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart.

Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely.

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)







Please visit the rest of our 12-DaysofCookies Crew and see what they've baked today!

Andrea of Andrea's Recipes.(honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks <--Glamorous Courtney
Di of Di's Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity<--Sweet Kelly
Michelle of BigBlackDog <--Hey that's ME!
RJ of Flamingo Musings <--Feathered Friend Renee
Sandy of At the Baker's Bench
Tiffany of The Nesting Project




All Rights Reserved 2008-9 © Big Black Dog

Holiday Biscotti with Cranberries and Pistachios and a Christmas Cloche Party

Well here I am with my fourth recipe for 12-Days of Christmas Cookies Extravaganza and I decided to make the Holiday Biscotti with Cranberries and Pistachios. I keep at least one cake plate with dome on the island in my kitchen and it's always full of goodies. I noticed that anyone entering my kitchen was always looking around to see what was available to eat and so I thought I'd just make it easy for them! And here's all my cookies decked out for Christmas.







I have to admit I'm not a Biscotti lover, in fact I've only made it once before and as I remember I was just married so that will give a hint how long ago it was. It's not that Biscotti tastes bad, it's just that I prefer soft, cake-like cookies. But this Biscotti was so Christmasy with the white chocolate, red cranberries and green Pistachios, I just could not resist making it and Mr. Tastebuds loved it!



I only made a few changes to the recipe. I used Vanilla Almond Bark instead of White Chocolate and I sprinkled the Bark with a little coarse sugar to give it some Christmas sparkle!


I also made a trip to the Dollar Store...don't you just love that place! And I picked up the cutest stuff to dazzle up my Christmas Cookie photos! I bought a roll of red felt snowflakes, big red and green lollipops, miniature ornaments, teeny tiny garlands and I even bought a bag of Christmas M&Ms to sprinkle around my light tent!







Holiday Biscotti with Cranberries and Pistachios
Recipe adapted from Bon Appetit's Holiday Cookie-a-Day Collection

2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
3/4 cup shelled natural unsalted pistachios

Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)







The Holiday Cloche Party is the brilliant idea of Marty of A Stroll Through Life Please visit Marty's blog and see some wonderful creative ideas for the Holidays all freely shared by many generous people.



Please visit the rest of our 12-DaysofCookies Crew and see what they've baked today!

Andrea of Andrea's Recipes.(honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks <--Glamorous Courtney
Di of Di's Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity<--Sweet Kelly
Michelle of BigBlackDog <--Hey that's ME!
RJ of Flamingo Musings <--Feathered Friend Renee
Sandy of At the Baker's Bench
Tiffany of The Nesting Project




All Rights Reserved 2008-9 © Big Black Dog

Hazelnut Shortbread Sticks

My next cookie selection for 12-Days of Christmas Cookies Extravaganza is Hazelnut Shortbread Sticks. This is my least favorite cookie so far, not because the cookie itself was not good but because the chocolate is a little over powering for the delicious buttery, nutty taste of the cookie. If I was making these again I would skip the chocolate and just top with chopped hazelnuts or maybe just a slight drizzle of White Almond Bark and a sprinkle of finely chopped hazelnuts.

I did make an error with these cookies. I was dipping the cookies in chocolate and making Almond Chicken for dinner and I accidentally sprinkled the cookies with crushed almonds rather then the hazelnuts! Ooops! And I was so distracted prepping for dinner, feeding the dogs, letting the dogs out, watching the news and dipping cookies in chocolate I was almost done sprinkling with almonds before I realized I had grabbed the wrong nut!







Hazelnut Shortbread Sticks
Recipe adapted from Bon Appetit's Holiday Cookie-a-Day Collection
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts

Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.

Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. DO AHEAD Cookies can be made 2 days ahead. Store in airtight container at room temperature.








Please visit the rest of our 12-DaysofCookies Crew and see what they've baked today!

Andrea of Andrea's Recipes.(honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks <--Glamorous Courtney
Di of Di's Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity<--Sweet Kelly
Michelle of BigBlackDog <--Hey that's ME!
RJ of Flamingo Musings <--Feathered Friend Renee
Sandy of At the Baker's Bench
Tiffany of The Nesting Project



All Rights Reserved 2008-9 © Big Black Dog

Triple-Chocolate Cranberry Oatmeal Cookies

I am double posting today to catch up with the other 12-DaysofCookies Crew because my blog was a bit jammed up yesterday with other obligations. I honestly never in my wildest dreams thought I would run into scheduling problems with my blog! If you have a minute just scroll down to the next post and see my Hazelnut-Butter Cookies with Mini Chocolate Chips or you can just click the link.

I chose to make Triple-Chocolate Cranberry Oatmeal Cookies for my next cookie for the 12-Days of Christmas Cookies Extravaganza. It was not a hard decision because I love oatmeal cookies and I love cranberries. And I also love to drizzle chocolate although I do need practice and tend to get carried away and just keep drizzling and drizzling and drizzling! But even with my squiggly drizzling the cookies were very good...in fact amazingly good!

I've had a hard time working with white chocolate in the past so this time I bought Vanilla Almond Bark. The Vanilla Bark was so much easier to work with then the White Chocolate. And it has a nice white color compared to the White Chocolate which has a yellowish cast to it and can make baked goods look like they've been sitting for a while!







Triple-Chocolate Cranberry Oatmeal Cookies
Recipe adapted from Bon Appetit's Holiday Cookie-a-Day Collection

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend.

Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes.

Transfer to rack; cool completely.

Stir chopped milk chocolate in top of double boiler until melted and smooth.
Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature.








Please visit the rest of our 12-DaysofCookies Crew and see what they've baked today!

Andrea of Andrea's Recipes.(honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks <--Glamorous Courtney
Di of Di's Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity<--Sweet Kelly
Michelle of BigBlackDog <--Hey that's ME!
RJ of Flamingo Musings <--Feathered Friend Renee
Sandy of At the Baker's Bench
Tiffany of The Nesting Project



All Rights Reserved 2008-9 © Big Black Dog

Black-bottom Cupcakes

Black-bottom Cupcakes have been on my ToDo List forever it seems. And I was happy to check it off especially after I tasted them! WOW..what a deep, luscious chocolate flavor similar to a fudgy chocolate brownie and not like a cupcake at all.

My filling sort of sunk into the cupcake! If I make these again I will add another spoonful or two of the cream cheese mixture on top after they are baked. But the cupcakes were great even with the crater! I did add a tsp of espresso just to enhance the chocolate flavor a bit and instead of cider vinegar I used Balsamic Vinegar. I know I'm hooked on Balsamic but it's just so good and it is especially good with chocolate!!









Black-bottom Cupcakes
Recipe adapted from All Recipes

Filling:
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips


Cupcakes:
1 1/2 cups all-purpose flour
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar (I used Balsamic Vinegar)
1 teaspoon vanilla extract

Optional: 1 tsp espresso powder

Preheat oven to 350 degrees.

Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar, 1/8 teaspoon salt and the optional espresso powder. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Add water, oil, vinegar and vanilla and stir until well blended.

Fill muffin tins not quite 1/2 full with the batter and top with a heavy TBL of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes. Careful to not over bake the cupcakes as they should be very moist and chewy similar to a brownie.










Gadgets that Work







I bought this Stoneware Muffin Pan last year from Haegar Potteries which is the oldest working pottery in the United States and about five minutes from my house! Just last year Haegar began making stoneware bakeware and the muffin pan is my first purchase and I'm very happy with it. As I remember the Muffin Pan was around $20.

I started using the Stoneware Muffin Pan a few months ago and I just love how nicely my cupcakes bake and they have the best rise and dome perfectly. So now it's the only pan I use for cupcakes.

The Haeager Muffin Pan is dishwasher safe yet cleans up very easily if you choose to wash it by hand. It is heavier then a metal muffin tin which is probably why it bakes so much better. And because it is clay, if you happen to drop it, it will break and hopefully your feet are well out of the way!



All Rights Reserved 2008-9 © Big Black Dog

Snow-flecked Brownies

It is so cold outside! We seem to be having bitter cold weather where temperatures are going below 20 degrees and then the next day is a gorgeous, brisk fall day. I know this is typical for the Midwest but geesh already..make up your mind!

Being we're having such wild temperature swings with many record breaking colds, I though Nigella's recipe for Snow-Capped Brownies was in order. And I was ready for an ooey gooey, fattening, chocolate snack! In fact so much in the mood for something fattening that I decided to throw in some Mascarpone Cheese. And they were rich and gooey and delicious!

I did cut this recipe in half and made it in an 8"by8" baking dish. Nigella chose white chocolate dots as her snow and added to the mix before baking. But for my Illinois snow I grated white chocolate and sprinkled it on top and because we're still technically in fall, I added some colored leaves as well.








Snow-flecked Brownies
Recipe adapted from Nigella Lawson

13 ounces unsalted butter
13 ounces best-quality dark chocolate
6 eggs
12 ounces sugar
1 tablespoon real vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon fine salt
9 ounces white chocolate chips, or good white chocolate, chopped (I skipped)
Approximately 2 teaspoons powdered sugar, for dusting (I skipped)

My additions:
1/2 c. Mascarpone Cheese, room temperature
Grated White Chocolate
Fall sprinkles

Preheat the oven to 350 degrees F.

Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring glass, beat the eggs together with the sugar and vanilla extract. Blend in the softened Mascarpone Cheese.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate. Beat just to combine and then scrape into the prepared pan.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with powdered sugar pushed with a teaspoon through a small sieve and dotting with birthday candles as you go. Set alight and enjoy the festive scene.

I topped with Ganache, recipe below. Then sprinkled with grated white chocolate and leaf sprinkles.



Chocolate Ganache

8 ounces bittersweet chocolate
1 cup heavy cream
1 teaspoon vanilla
pinch salt

Place the chocolate in a heat proof container, I use my glass Pyrex 4-cup measure. Heat the cream in the microwave until it's just hot. Pour the hot cream over the chocolate and gently stir until the chocolate is completely melted. Stir in the vanilla and salt.









Please visit I heart Cooking Clubs and see what everyone is up too this week. As always our hostesses are Deb of Kahkai Kitchen and Heather of GirliChef.



Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!









All Rights Reserved 2008-9 © Big Black Dog

Pink Saturday -- Past and Present

Fall is coming so quickly this year. Yesterday, it was so cold I closed all the windows in our barn and almost put the furnace on in the house! Although I love fall and actually enjoy the solitude of winter, I'm just not quite ready to let go of summer yet! Not at all!

As soon as the air started to chill, I turned my thoughts to warmer days and a Chocolate Ice Cream Soda! If you would like the recipe for the Chocolate Ice Cream Soda and the Mini Chocolate Chip Cookies with Coconut please click here.






And some pink from the little flea market held every Saturday in the village just south of my home.














And some Pink from the past.















Thank you so much for visiting my blog for Pink Saturday and please visit Miss Beverly of How Sweet the Sound and see what the other Pinksters are up to!

And don't forget our Pink Saturday motto:

Get Pink !!!
It's not just a color, it's an attitude.




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