chocolate "crack" cookies

I have two kinds of crack cookies that I make. One is ginger molasses crack and the other is chocolate crack. Why do I call the crack cookies? Well, because you just can't stop eating them. It is nearly impossible once you have had one you have to have another. Especially fresh out of the oven these are irresistible. My recipe is adapted from Alice's Tea Cup's recipe.

Chocolate Crack Cookies

3 cups unbleached all-purpose flour

1 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1 cup dark chocolate chips

1 cup unsalted butter, softened

1 cup dark brown sugar

4 eggs

2 tsp vanilla

1 cup dark chocolate chips (this isn't a repeat)

Raw sugar for sprinkling

Preheat oven to 350*F. Combine the flour, cocoa, soda, and salt in a bowl and set aside. Melt the first cup of dark chocolate chips in the microwave (you can also use a double boiler on the stove top) being careful to make sure you don't burn the chocolate. Use a mixer to cream together the butter and sugar. On low beat in one at a time the chocolate, eggs, vanilla extract and dry ingredients. Mix until fully combined and smooth. Mix in the second cup of dark chocolate chips by hand. Scoop out dough and place on a non-stick cookie sheet. Sprinkle tops with raw sugar and bake in the oven for about 10-15 minutes. Let cool on the cookie sheet for just a little bit and enjoy! Try not to eat them all at once!    

salted caramel chocolate cupcakes

I found this recipe on pinterest. Yes, I do have a pinterest, and yes, I do actually make recipes that I find on there. I love these cupcakes because they are just heavenly. Salted caramel, chocolate and did I mention salted caramel. Yum!

Salted Caramel Chocolate Cupcakes

1 1/2 cups dark brown sugar

1/2 cup butter, softened

2 eggs (you could easily substitute applesauce here)

1 tsp vanilla

1 1/3 cups unbleached all-purpose flour

1/4 cup + 2 Tbsp cocoa powder

1 1/2 tsp baking soda

1/4 tsp salt

2/3 cup sour cream

2/3 cup boiling water

Preheat oven to 350*F. Begin by creaming together the butter and brown sugar until light and fluffy.

Mix in the eggs, one at a time and then the vanilla, beating well.

In a separate bowl combine the flour, cocoa powder, salt, and baking soda. Add this mixture alternately with the sour cream, mixing on low until just combined. Mix in the water.

Pour batter into cupcake liners* and bake at 350 degrees for 15-20 minutes.

Allow the cupcakes to cool while you make the salted caramel filling. This is the salted caramel recipe that I use, although you will find a different one on the original cupcake recipe.

Then cut little divets in the top of the cupcakes using a small, sharp knife. Pour the salted caramel sauce into this divets.

Top with salted caramel cream cheese frosting.

Salted Caramel Cream Cheese Frosting

1 8-oz. package cream cheese, softened

1/2 stick butter, softened

2 cups powdered sugar

1/2 tsp vanilla

salted caramel sauce to taste

Beat cream cheese until smooth. Beat in butter until smooth. Add in powdered sugar and vanilla and beat until smooth. Beat in salted caramel.

These cupcakes are so delicious. I'm serious. My mouth is watering right now as I am thinking about them, and I'm thinking it has been too long since I last made them. Please make and love! :)

*A helpful hint that my sister shared to help with pouring cupcakes is to use an  ice cream scoop. It is super easy and all of your cupcakes come out very uniform.

Tiramisu

I greatly enjoy Tiramisu. It's one of those classic Italian desserts that just send you to another planet while you are savoring every last bite, and then you lick the plate. It is the perfect combination of slightly sweet, coffee, and creaminess. I first made Tiramisu probably three or four years ago, and it has been on my favorites list ever since. Here is my version.

Tiramisu

Espresso Syrup:

1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso (or french pressed coffee)
1/4 cup coffee liqueur (or you can use brandy if preferred)

Cream Filling:

1 1/2 cups heavy whipping cream
1/3 cup sugar
2 tsp. vanilla
1 lb. mascarpone cheese, softened (I use the coffee one)
1/2 lb. ladyfingers
Cocoa Powder (for dusting)

Start by making an espresso syrup by combining the water and sugar in a saucepan. Bring to a simmer and stir to dissolve sugar. Remove from the heat and cool. Add in coffee and coffee liqueur and set aside until ready for layering.

Then make the filling by whipping the cream with the sugar and vanilla until soft peaks form. Then fold the cream into the softened mascarpone. You can also add some cinnamon into this mixture.

Now you are ready to assemble the Tiramisu. Start by putting a layer of ladyfingers in the bottom of a pan. Pour half of the espresso syrup over the ladyfingers. They will soak up the liquid, so don't freak out!


Then put half of the cream filling on top of the ladyfingers.

Add another layer of ladyfingers.


Pour the other half of the espresso syrup on them.


Then top with the remaining half of the cream filling.


You will want to cover this and let it chill in the fridge and set up overnight if possible. It gets better when it has a chance to sit for a while because the ladyfingers become nice and espresso-y. Before you serve this sprinkle the top with cocoa powder.

Then sit back and let your taste buds take you on a wonderful journey of blissful delight as you enjoy each and every bite of this deliciousness.