Peppermint Poke Cake (Gluten-free)

'Tis the season for all things PEPPERMINT!

I couldn't resist sharing this recipe because it is super easy, super tasty, and super festive.  Super!

"Why is it gluten-free?", you may ask.  Ah well, without delving into too long of a story, my oldest son was born with severe eczema and allergies.  All these years we treat the symptoms with ointments and lotions, and prescription medicines.  Recently though he started getting severe chest pains, and soon after was diagnosed with acid reflux.  That ailment I could relate to, and boy, it is no picnic.  We started cutting out all the foods you would if you have acid reflux, and saw no big improvement.  That's when I decided to try gluten-free and see if he improved.

Why did I decide to do that?

Well, I had already familiarized myself with gluten-free foods because my step-dad was "recently" diagnosed with the allergy.  I had even offered up the occasional gluten-free goodie at the farmers market.  In my research, I came across the correlation between the gluten allergy and eczema and acid reflux.  In a kind of a "no-brainer" moment, I decided that it doesn't hurt to see if it helps by cutting the gluten out!

I'm certainly NO EXPERT, and that is a disclaimer!  We've talked with our son's allergist and doctor about this diet and he has not been diagnosed with Celiac's Disease or a gluten-intolerance.  The suggestion was, try the diet, and if it helps then stick with it.

Now, while our son would never say he likes being gluten-free (because he doesn't) he will admit he feels a lot better.  No more upset stomachs and quick trips to the bathroom.  No getting up at night complaining of chest pains.  No more prescription reflux medicine.  And no more nasty, itchy red spots all over his skin.  So right now we're sticking with it.  I try to make the diet easier by making the occasional treat, like this Peppermint Poke Cake, which can easily be made Not-Gluten-Free!

Make this holiday, pepperminty, moist Poke Cake, with or without the gluten, and you'll have some happy campers either way!

Peppermint Poke Cake 

adapted from Something Swanky

-1 box Gluten-free Chocolate Cake Mix (I used King Arthur brand)

Prepare the cake mix according to directions on box.  Pour into a greased 9x13 pan, and bake as indicated.  I baked my cake for 28 minutes.

-1, 14 oz can sweetened condensed milk

-1 1/4 c. peppermint mocha coffee creamer, divided (I used International Delights)

-1, 15 oz. bottle of York Peppermint Sundae Syrup

-12 oz. container Cool Whip

-6 Glutino chocolate creme sandwiches, crushed (like Oreos)

-Andes Peppermint Crunch Baking Chips

Once you've removed the cake from the oven, let it cool on a wire rack.  When pan is cool enough to touch and it feels just slightly warm on bottom, use the back of a wooden spoon and poke holes throughout the entire top of cake.  I also like to use a serving fork to poke smaller holes around cake.

In a medium bowl, combine sweetened condensed milk and 1 cup of the peppermint mocha creamer.  Pour slowly and evenly over the cake allowing the milk mix to soak down into the holes of the cake.

In a small bowl, mix peppermint sundae syrup with 1/4 cup of the peppermint mocha creamer.  Spread evenly over the top of the cake.  

Dollop the top of the cake with the 12 oz. of Cool whip, using a spatula to spread evenly.  Sprinkle with crushed cookies and Andes peppermint chips.

Return to fridge to let the cake cool completely and soak up all the pepperminty goodness for at least 2 hours.  4-6 hours if you can manage.

Cut cake and serve to all your loved ones!  Trust me when I say, they won't notice it's gluten-free!

Merry Christmas and Happy Holidays to ALL!  

P.S.- The blog will NOT be going gluten-free!  You may see the occasional "G-free" item.  If you are gluten-free, I'm new at this, and if you see an error and think my item is not gluten-free, please let me know!  I try hard and I read all labels and often double check myself.  Just because it's gluten-free does not make it healthy, as you can see in this recipe!  You can catch some other gluten-free recipes on my G-Free board on Pinterest!

Love Bark

Ah, Love Bark.  It reminds me a lot of the real thing.

It's sweet.  It's messy.  And no matter what, you can't help but going back for more and more.

I'll stop there.  If I keep looking for more analogies it might get a bit deep in here, and after all Love Bark is just candy!  However, it is THE perfect candy for Valentines Day.  Because even if we aren't all big on celebrating the holiday, who wouldn't love you if you brought a bowl of this in to share with co-workers?!

Love Bark 

adapted from Sally's Baking Addiction

Bottom Layer:

- 24 Double Stuf Oreos (you'll use the remaining for last step)

-1/4 c. salted butter (melted)

Line a 9x9 pan with parchment paper, leaving a parchment overhang.  Coat evenly with non-stick cooking spray.

In a food processor, pulse Oreos until they are a fine crumb. (Can be done with a rolling pin if you're looking to release some stress)  Pour the melted butter over the crumbs and pulse until the mixture starts to form together and it appears wet.  Spread mixture evenly over prepared pan and press down firmly.  Place in the freezer while you work on the next layer.

Middle Layer:

-1/2 c. unsalted butter, softened

-1/2 c. vegetable shortening

-1 Tbsp. vanilla extract

-several drops red food coloring (if desired)

-3 c. powdered sugar

In a bowl of stand mixer, cream together butter and shortening.  Add in vanilla and food coloring.  With mixer on low speed add powdered sugar 1/2 cup at a time.  Beat on high until filling is fluffy and smooth.

Remove crust from freezer and evenly spread filling over the top using an offset spatula.  Return to freezer for 5-10 minutes or until filling is firm to touch.  Grab parchment overhang and remove your semi-completed bark from pan.  Place on level surface.

Top Layer:

-3/4 c.  chopped chocolate candy bark

-1/4 c. pink chocolate candy melts

-remaining Double Stuf Oreos, chopped

-Valentine candy sprinkles/decor of your choice

*You'll want to have everything ready because you will need to work quickly*

In a small bowl add your chopped Oreos and sprinkles.  

Place a glass bowl with chocolate bark over a pot of simmering water.

In a microwave safe bowl, add pink candy melts.

Once you notice your chocolate bark is 75% melted, start microwaving the pink candy melts on 30 second intervals.  Stir or whisk well after each interval so you do not over heat or the melts with turn gritty and hard.  The idea is that the chocolate and pink melts will be melted and ready at the same time. 

Quickly spread your chocolate over the top of your semi-completed bark using offset spatula.  Then drizzle the pink over the top in a back in forth motion and gently use a butter knife to create a swirl pattern by going the opposite direction in back and forth motion.  Quickly top with chopped Oreos and sprinkles.

Return to freezer.  To chop, take a pointed knife, and use the point of the knife to press down into the bark and gently wiggle back and forth to break apart.  Continue until you get desired amount and size of pieces.  Store in the fridge until you are ready to serve.

If you're on some dieting agenda, make sure you have a plan to get this stuff out of your house.  It is inevitable you will keep going back for more.  I also HIGHLY recommend you try the original source- Sally's Baking Addiction for the recipe because I made it for Christmas and it is AMAZING.  Um, it has peanut butter.  'Nuff said.

Take a peek at some of my other V-Day inspired recipes:

~Red Velvet Cake Batter Dip

                  AND

~Chocolate Raspberry Cookie Bars

Also, I'm back linking up to parties!  Go check out all the other yummy treats at:
Chef in Training and Inside BruCrew Life!

Butterfinger Cake

You're going to love me for this one!

I love cake, but I hate taking the time to cut layers, do a crumb coat, and then frost and decorate the whole thing.  Too much work, I say!  I want cake now, and want to slap the layers between some fluffy filling and call it a day.

So that's exactly what I did!  I took the very best, very easy Chocolate Cake recipe from My Baking Addiction and layered it with my Butterfinger Pie filling.  Which by the way, is another very easy dessert, so you may want to check that out too.

No fancy ingredients (I swear), and you can do this and be is CAKE HEAVEN (It exists, I'm sure)!

Butterfinger Cake
adapted from My Baking Addiction

- 2 c. granulated sugar
- 1 3/4 c. all-purpose flour
- 3/4 c. + 2 Tbsp. unsweetened cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 2 eggs
- 1 c. buttermilk
- 1 c. strong black coffee
- 1/2 c. vegetable oil
- 2 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease 2, 9 inch round cake pans, line the bottom with wax paper-grease top of paper. ( With a piece of wax paper beneath the pan, with a knife I trace the bottom of the pan and then cut out the wax paper-it fits perfectly)

In a bowl of a stand mixer, fitted with a whisk attachment, combine sugar, flour, cocoa, baking soda, baking powder and salt.  On low speed, mix until all ingredients are combined.  You may have to help the ingredients in that are around the sides of the bowl.

In a separate bowl, give a light which to eggs, buttermilk, coffee (I let it cool to at least lukewarm), vegetable oil, and vanilla.  Add wet mix to the dry ingredients.  Combine on medium speed for about two minutes, and stop as needed to help fold dry ingredients in that may cling to sides of pan.  Batter will be thin.

Divide evenly between your prepared pans.  Bake for 30-35 minutes, until a toothpick comes out clean, maybe with a couple cake crumbs.  Cool on wire racks for 10 minutes and then move a knife around sides and turn out on to wire racks and let them cool completely.

Filling:
- 8 Butterfingers divided, regular size (2.1 oz), chopped
- 8 oz. cream cheese, softened
- 12 oz. Cool Whip

In a large bowl, use a hand mixer to combine 6 chopped Butterfingers and cream cheese until you don't see cream cheese pieces.  Fold in 12 oz. container of Cool Whip.  Place plastic wrap over top and refrigerate until your cakes are cooled.

Place one cake layer on cake stand, scoop out and spread half of your Butterfinger filling on top.  Top with remaining cake.  Scoop out and spread remaining filling over the top.

Optional Glaze:
adapted from Annie's Eats

-4 oz. semi sweet chocolate, chopped
-1/2 c. heavy cream
-1/4 c. light corn syrup
-1 tsp. vanilla extract

In a small saucepan, heat heavy cream till simmering.  Pour heated cream over chocolate, let it stand for a couple minutes.  Whisk until all chocolate is melted.  Add in corn syrup and vanilla, whisk.  Cool slightly and then pour over the top of your cake.

Top with remaining 2 chopped Butterfingers.  Enjoy!

Store in the fridge.  And it's Friday morning, but I say this applies ANY morning!

Photo image courtesy That Girl

 

Reese Cup Pie

I love baking challenges.  I like making things that take time... when I have the time.  I like having "weird" and unique ingredients hanging out in my pantry.  That's me.

Now, it has taken me a little while to realize not everyone is like this.  A lot of people want something they can make that doesn't take up a lot of time, doesn't use a whole lot of ingredients, and doesn't cost a bunch of money.  And, I totally get it.

This is my hobby.  I don't splurge on shoes and purses.  I splurge on ingredients.

Nothing made it more apparent that people want delicious and easy than when my Butterfinger Pie became quite popular on Pinterest.

Have you heard of Pinterest?

Oh my.  I'm so very addicted.

Basically, it's one spot to collect all the things you love on the internet.  Recipes.  Projects.  Quotes.  Etc.

Organizing all the things you love?  It's a dream come true.  And, it helps this lady get some attention.  Sweeeeeeet!  Just like my pie.

Here is my pie - completely inspired by the easy pie that became a huge hit thanks to Pinterest.

Image courtesy of Pinterest

Cookie Mama's Notes
* I bought the Oreo pre-made crust.
* The peanut butter bottom is totally optional and makes this pie even easier if you decide to skip it!
* I had Chocolate Fudge pudding on hand, use just Chocolate if you want.
* It's funny, I thought I'd see what happened when I made the pudding with heavy cream...frosting is what happens.  That stuff was thick!  It was hilarious and delicious, but use milk.  Cold milk.
* I found the Reese Peanut Butter topping with the other ice cream toppings.  This stuff is AMAZING.
* Seriously, cut this pie frozen or you'll have a mess.  A delicious mess, but a mess nonetheless.

Reese Cup Pie

- Pre-made Chocolate Crust

- 1/2 c. creamy peanut butter

- 3 Tbsp. powdered sugar

- pinch salt

- 1 box Chocolate Fudge pudding, 3.9 oz.

- 1 1/2 c. whole milk, cold

- 8 oz. Cool Whip, thawed

- 8 oz. package Reese Cup Minis, divided

- Reese Peanut Butter Topping

In a small bowl, use a hand mixer to combine peanut butter, powdered sugar and salt until creamy.  Use an offset spatula and spread over the bottom of crust.

In a large bowl add pudding mix and milk.  Mix on medium-high speed for 2 minutes.  Let sit for another couple of minutes.  In the meantime, chop a 2/3 of your Mini Reese Cups package.

Fold in 8 oz. container of Cool Whip with chocolate pudding.  Fold in chopped Reese Cups.  Pour over pie crust.  Place in the freezer for 4-6 hours or overnight.

Before serving, drizzle with Reese Peanut Butter topping and remaining Mini Reese Cups.  Cut frozen!  Can be eaten frozen or you can place it in the fridge to let it soften...it will obviously have a creamier, pudding-like texture, and that's how I like it!

Pin It

Linked to Crazy for Crust, Six Sisters Stuff, and BruCrew Life!

Butterfinger Pie

You know the saying "Easy as Pie"?  I've never understood it.  Pie is really not that easy, in my humble opinion.

There's the deal with the crust.  Crust really brings on the stress, because it can make or break a pie.  The PRESSURE!

However.  This pie.  I really don't believe it could possibly get easier than this pie.  Seriously.  If you mess this up, there may be no hope for you in the kitchen.  Sorry.  I'm sure you are FABULOUS at other things though!

After spending too much time in the kitchen making my Honeycomb Bars, I needed/wanted something quick, and delicious for the Playoff get-together.  Football is the perfect excuse to make all those delicious things you could probably never justify eating on an ordinary day.  Let me just say, if you are dieting, turn run away from this.  I should be dieting, but...

Photo courtesy SydesJokes

Butterfinger Pie
adapted from Food.com
found on Pinterest!

Cookie Mama's Notes:
* You could make this lower-fat by substituting low-fat or fat-free Cool Whip and cream cheese.  If you do this, let me know how it turns out!
* I bought the 16 oz. Cool Whip and weighed out 12 oz.  I'd say remove about 1 1/2 c. from your container, and use the remaining for the pie.
* You could make your own crust, and I'm sure it would be more delicious than the pre-made, but people, I was going the easiest route possible!
* The longer you chill, the easier to cut and serve.
* A normal pie is generally cut into 8 slices.  This pie is rich and sweet!  I recommend smaller pieces and getting at least 10 slices.

- 7 regular (2.1oz) size Butterfingers
- 8 oz. cream cheese, softened
- 12 oz. Cool Whip
- 1 pre-made Graham Cracker Crust

(3 Ingredients?!  Yes!  It is that EASY!)

Crush/Chop 6 Butterfingers.  Add to medium sized bowl with softened cream cheese.  Blend with a hand mixer.  Fold in Cool Whip.  Add to crust.

Chill for at least an hour.  Crush remaining Butterfinger and sprinkle over the top of the pie before serving.

Old-Fashioned Caramels

Old-fashioned you say?  What makes these caramels old-fashioned?  First, the recipe calls for "oleo", I don't even know what oleo is...do you?

I had guessed it was margarine, and went to the all-knowing to find out if I was right.

Image courtesy of Etsy

Google.

Without Google I'd probably wander around aimlessly wondering how to get where, who sang that song, and I'd never finish an argument with my husband.

Anyway, oleo is indeed what people called margarine.  And maybe they still do in some parts of the world.  Not my part.

Secondly in terms of old-fashioned, this is Nanny's (Charlene to me) recipe, and this woman could churn out some awesome candies!  People looked forward to her goodies, especially around the holidays.  Sadly, when I was still young, she developed Alzheimer's and was unable to continue to make her beloved treats.  I continue on her tradition by using her recipe for caramels, and even though there are tons of amazing recipes out there-this still stands up with the best of them!

Image courtesy Google Images

Now you can substitute whatever you want, but I say stick with the original recipe and buy yourself some margarine.  Don't even bother buying the expensive margarine either.  I get the Blue Bonnet brand.  But I must confess to making one change to the original recipe; I use vanilla bean paste in place of vanilla.  I do this because I love the look of the vanilla beans.  You can use regular vanilla extract, of course!


Nanny's Old-Fashioned Caramels

-1c. granulated sugar
-1c. light brown sugar
-1/2 c. light corn syrup
-1 1/2 c. heavy cream
-1 stick oleo (haha...margarine)
-1 tsp. vanilla bean paste or extract

Line an 9x9 pan with parchment paper.  Spray generously with cooking spray.  Set aside and make sure it is on a heat-safe surface.

In a large heavy pot, combine all ingredients except for vanilla.  Over medium heat, stir until all the sugar is dissolved.  Clip on your trusty candy thermometer.  Stir occasionally.  Once caramel reaches 225 degrees, stir constantly.  Once caramels reach 240 degrees, or to be safe take the pot off heat just under 240, remove from heat and stir in vanilla.

Pour caramel into prepared pan, being careful not to burn yourself on pot or caramel!  Let set until cool and hard enough to cut.  Cut using a very sharp knife or kitchen shears, spray with cooking spray as needed to prevent sticking.  Wrap in wax paper.

Makes 48 individual caramels.  Or you know, how ever many you want to cut.

Oh and if you have Facebook, don't forget to "Like" me!

Update!


After reading this post, my great-aunt, Connie emailed me to give the real low-down on oleo:

"Just a note to add to the oleo saga.  Oleo was first packaged in a bag with a button one would break and knead into the white solid oil (looked like crisco -- maybe it was) to give the package color. The button was pinched to release the color.    I remember at Thanksgiving in Columbus that my uncles were in charge of mixing the oleo.  They would do so by throwing the plastic bag back and forth and kneading before each throw.  When the package was sufficiently colored one would put the package back into the refrig to become hard again."


I found this information to be not only educational and intriguing, but slightly disturbing.  And while I don't think you'll find a bag of this in your local grocery store, you can still find that cheap margarine that doesn't require refrigeration and it makes for some delicious caramels!  I've also learned that when it comes to certain things, Google may be good for the short answer, but family members will always be an invaluable resource-Hello, they were actually there, you know, before Google.  Thanks Aunt Connie! 

Sophistication is Key

Remember the good ol days; the days where you freely ate cookie dough without a care in the world?  In my wonder years, buying a roll of dough was a prerequisite for getting a sleepover started.  My girlfriends and I would unabashedly scarf down a tube of dough.  Lovely visual, right?  That was before my metabolism disappeared, before kids, and before worrying about illness from scary bacteria.  Where has all the fun gone?!  Okay, I still have fun, but not from licking delicious looking batter or dough from my whisks...so you can imagine my girlish delight when I discovered this gem from Joy the Baker.  Cookie dough without the egg.  I'm running to the kitchen now!

Chocolate Chip Cookie Dough Balls

adapted from Joy the Baker

-1 stick unsalted butter, room temperature

-1/2 cup brown sugar

-1/3 cup granulated sugar

-1/3 cup greek yogurt

-1 tsp. vanilla

-1 cup + 2 Tbsp. all purpose flour

-1/2 tsp. baking soda

-3/4 tsp salt

-3/4 cup mini chocolate chips

-10 oz. chocolate bark or semi-sweet chocolate, melted for dipping

1.  In the bowl of a stand mixer, fitted with the paddle attachment, (or you can do this by hand) cream together butter and sugars until light and fluffy.

2.  Beat in yogurt and vanilla.  Mixing until combined.

3.  In a separate bowl, whisk together flour, baking soda, and salt.

4.  Add flour mixture all at once to butter/sugar mix and stir until incorporated.

5.  Fold in mini chips, cover bowl with plastic wrap and refrigerate until chilled, about 2-4 hours.

Using a tablespoon or melon-baller, scoop dough and form into tablespoon size balls.  Place on a parchment lined cookie sheet.  Place in fridge 8 hours or overnight to chill and harden.  With a toothpick,  dip ball in melted chocolate.  You can melt chocolate over double boiler or in microwave at 30 second intervals.  Place coated ball on cookie sheet lined with wax or parchment paper.  Return balls to refrigerator or freezer.  Serve chilled and let your childhood memories take over!

Joy from "Joy the Baker" is a girl after my own heart!  Girl had her recipe making 9 balls-whoo!  I made 35 truffle size balls.  Maybe it's a sign of my age.  Since I knew I was making a bite size version, I chose to use mini chocolate chips.  Those things are so darn cute!  Either way you choose to size the balls or the chocolate chips, you can now eat your cookie dough care-free and I think, with a touch of sophistication.  Or at least more sophisticated then gnawing at a tube of dough.  *hangs head*

The Real (and not so real) Deal

Mmmm....strawberries.  When I was a little girl my grandma and I would pick those tiny wild strawberries in the summer.  She would often serve them in a shallow pool of ice cold milk with a dash of sugar.  I have fond memories and a lifelong love of strawberries.

Grocery store strawberries are masters in the art of deception.  They look pretty at a distance, but once you get close, most times, they are all bruised and/or partially rotten.  Nice.  No wonder they're $1.50 for a quart, you'll get (maybe) two good ones.  What a deal!  Other times I think they look great, but once home and washed, they lack in a nice strawberry flavor I desire.  Fed up with the antics, this spring I planted my own strawberry plant.  It has grown!  But no strawberries.  I don't even know.  Plants and I aren't generally friends.  But I will continue to water and care for it, and when I get strawberries of my own several years from now, it will all be worth it!  I'm sticking it to the MAN, the GROCERY MAN.

Now, on to sharing some very EASY strawberry flavored treats and one delicious cupcake made with the real deal.

Strawberry Oreo Truffles

-1 package Strawberry Milkshake Oreo's (this is seasonal)
-6 oz cream cheese, softened
-10 oz chocolate candy coating
-4 oz pink candy coating or sprinkles, non-pariels, etc.  (optional)

1.  Empty package of Oreo's into a gallon size ziploc bag.  Crush Oreo's using a rolling pin or whatever heavier object you have handy.
2.  Empty crushed Oreo's into a food processor, top with softened cream cheese, and pulse mixture until it appears moist and well combined.
3.  Refrigerate for 8 hours or until cool enough to form into balls.
4.  Using a melon baller, spoon, or keen eye, roll Oreo mixture into balls; tablespoon/truffle size.  Place balls onto a cookie sheet lined with parchment paper.
5.  Place cookie sheet in refrigerator for 4-6 hours.  Remove once balls have cooled and hardened and will be manageable in melted chocolate.
6.  Melt chocolate candy coating in microwave safe bowl in 30 second intervals or in a heat proof bowl over boiling water.
7.  Working quickly and with a few balls out at a time, insert a toothpick into Oreo ball and roll around in chocolate, using a spoon to help coat if needed.  Gently tap against bowl to remove excess chocolate.  Place on parchment lined cookie sheet.  Decorate with sprinkles/decor of choice if desired.
8.  Let cool and harden.  Decorate with additional candy coating if desired.  Enjoy!

Chocolate Strawberry Rice Krispie Treats

-4 Tbsp. butter
-10 oz package Strawberry flavored marshmallows (large ones were all I found)
-1/4 tsp. almond extract
-1/2 tsp. vanilla extract
-1-2 drops red food coloring (if desired)
-6 cups Rice Krispies cereal
-1 cup miniature marshmallows (if desired)
-8 oz. semi-sweet chocolate chips

1.  Evenly coat a 9x13 pan with non-stick cooking spray or butter.
2.  In a large non-stick pot, melt butter over med-low heat.  Stir in package of Strawberry marshmallows.   Stir until melted.  Remove from heat.
3.  Add in extracts and food coloring.  Stir to combine.
4.  Add cereal and fold gently into melted marshmallow until cereal is evenly coated.  Sprinkle 1 cup of mini marshmallows over Rice Krispie mixture and continue to fold until mini marshmallows are evenly distributed through mixture.
5.  Turn out mixture into prepared pan and gently pat down with damp hands to evenly distribute.
6.  Melt semi-sweet chips in microwave safe bowl in 30 second intervals, stirring at each interval.  Continue until melted.  Drizzle chocolate over Rice Krispie treats.
7.  Cool, cut into squares, serve and enjoy!


Pink Lady Cupcakes
adapted from Tasty Kitchen

-2 1/4 cup cake flour
-1 1/2 cup sugar
-2 tsp. baking powder
-1/4 tsp. salt
-6 oz. unsalted butter, room temperature
-3/4 cup pureed strawberries, strained
-4 whole egg whites
-1/3 cup milk
-1-2 drops red food coloring (to make the pink pop)

1.  Preheat oven 350 F.  Place liners into cupcake pan.  Makes 24 cupcakes.
2.  In a large mixing bowl, add flour, sugar, baking powder, and salt.  On low speed with hand or stand mixer, blend for 30 seconds.  Add butter and strawberry puree and mix on low to incorporate ingredients.  Raise the speed to medium and beat until light and fluffy, about 2-3 minutes.
3.  In another bowl, whisk together egg whites, milk, and food coloring, blending until light and airy.
4.  Add the whites to the batter in 3 additions.  Mixing just to incorporate after each addition.
5.  Divide batter evenly amongst cupcake liners.  I use a 1 3/4 oz. ice cream scoop or you can fill until liners are 3/4 full.
6.  Bake for 15-17 minutes or until toothpick comes out clean.  Let cupcakes cool in tin for 5 minutes and then transfer to wire rack to cool completely.

Strawberry Mascarpone Frosting
adapted from Sticky, Gooey, Creamy, Chewy

-4 Tbsp. unsalted butter
-8 oz. mascarpone cheese, room temperature
-1/2 c. fresh strawberries, pureed
-2 Tbsp. strawberry jam
-4-5 cups powdered sugar

*disclaimer:  My mascarpone and butter mix did something funky and it was wet, splashing me, wet!  I ended up adding about 5 oz. cream cheese.  I added just 4 cups sugar, (it was sweet!) a pinch of salt, and used Smucker's Strawberry spreadable fruit instead of jam.

1.  Cream butter and mascarpone with electric or stand mixer until sort and fluffy, about 2 minutes (or never, if you're me)
2.  Add the strawberry puree and jam.  Mix to combine.
3.  Add powdered sugar, 1 cup at a time, and beat until light and fluffy.  (This is when I tasted, added salt, and softened cream cheese)
4.  Pipe or spread onto cupcakes.

These were awesomely yummy!  The cake is sooooo moist.  The frosting ended up being "loose" but very tasty.  I would make these again in a heartbeat.

See my strawberry plant trying to make an appearance?  Now if I could just make it produce some strawberries!

Week 16: Dark Chocolate Truffles with Fleur De Sel

#1. Unless you consider yourself a "foodie" you may be wondering what 'fleur de sel' is, well, it's fancy salt. Fancy salt that you can buy in fancy stores. But I'm pretty sure it is becoming more recognizable and can be found in more common grocers. #2. You may also be saying to yourself, "This isn't a cookie! And, this is a cookie blog!" Alright, you caught me. I love cookies (clearly) but I also like to get my hands on a different project so I can get comfortable making other goodies. And, I'm justifying this post because I also include candy in my yearly Christmas tin. And, if you're wondering what Christmas tins have to do with this, refer to post #1.

Dark Chocolate Truffles with Fleur De Sel

Recipe courtesy Bon Appetit

(makes about 32)

20 oz bittersweet or semisweet chocolate, finely chopped, divided

1/3 c. sugar

2 Tbsp. water

2/3 c. whipping cream

1/4 tsp. fleur de sel

1/2 c unsweetened cocoa powder

Additional fleur de sel

1.Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water; stir until chocolate is smooth. Remove chocolate from over water.

2.Combine sugar and water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally.

3. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 tsp. fleur de sel into melted chocolate.

4. Chill until truffle filling is firm, at least 3 hours. Place cocoa in bowl. Using about 1 tablespoon for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.

5. Line baking sheet with foil. Place remaining 12 oz chocolate in medium metal bowl over saucepan of barely simmering water; stir until chocolate is melted and smooth. Remove bowl from over water.

6. Working quickly, submerge 1 truffle in melted chocolate. Roll around to coat. Using fork, lift out truffle and tap fork against the side of the bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle lightly with additional fleur de sel. Let stand until coating sets (about 1 hour). Cover and chill, bring to room temp. before serving.

Why didn't I title the post "Caramel-Dark Chocolate Truffles...."? Well, to be honest, I didn't get the flavor of caramel so much. If I told my tasters that is what they were, then I would get the, "Where's the caramel?" question/comment. It was a long week and I wasn't in the mood to launch into explanations. It may have been my fault that there wasn't a strong caramel flavor. Probably all my fault, but let's not dwell. The last thing I wanted to do was burn a batch of caramel, so when it started turning amber I got a little nervous that at any moment it would turn black. And so, I may have taken it off the heat a little sooner than I should have. Oh, and FYI, when I added the cream, the caramel immediately turned hard and I panicked, but I took a few deep breaths and continued stirring. Thankfully I didn't give up, because it dissolved into the cream and became smooth.

After letting the filling chill for 3 hours or so, I used a melon baller to help me glide through the hardened chocolate. My tiny cookie scooper broke right away when I tried to use it; I was highly annoyed since it was my first time using it. After they were all rolled, I stuck them in the freezer so I could coat them in chocolate that same night. It worked great. I was able to coat about 3 truffles before the chocolate started to set, this is when I sprinkled on my fleur de sel.

My Verdict: These remind me of a chocolate-covered pretzel...minus the pretzel? And I love chocolate-covered pretzels. In fact, I practically ate a whole bag of Trader Joe's Dark Chocolate-Covered Pretzel Slims the other week. Don't judge. Just go buy a bag for yourself if you're near a Trader Joe's. You'll understand. I put the bag away a million times, and eventually just gave up the whole charade. Okay, anyway, these truffles are rich and I think the salt helps them from being too much. Do you know what I mean? The combo of sweet and salty in the same bite is really big right now ("they" say), so I recommend you make these and possibly introduce those around you to a whole new taste bud experience.