Tiramisu Cupcakes with Whipped Cream Frosting

So, I have to tell you something: I don’t like cake – like at all.

But, then I tried Tiramisu cake and I surprisingly enjoyed it thoroughly.

I usually find cake dry. The addition of the coffee after baking adds moisture without sogginess.

Usually if I saw a cupcake with as much frosting as in the picture above, I would be disgusted. I am not a frosting gal. But, this frosting isn’t really frosting; it’s really whipped cream in disguise.

And whipped cream, whipped cream is a whole other story. I’ve been known to eat plates full of whipped cream at thanksgiving because I don’t like pumpkin or apple pie.

You are probably questioning our friendship now that I’ve told you that I’m not a huge fan of cake, pie or frosting. But, please don’t leave just yet. You need this recipe.

Of course, I had to transform the cake into cupcakes. Because everything is cuter in adorable, little, individual sized form. Duh.

Whatevs. Make. These. Now.

Mmkay?

Tiramisu Cupcakes

Inspired by this recipe.

This delicious cupcakes are the perfect Italian treat. Thanks to a little “cheating” they are easy to make too!

Cake:

1 (18oz) box white cake mix

Ingredients to make the cake mix (usually eggs, oil, water)

1 ½ tsp instant coffee powder

1 cup prepared coffee, cooled

Filling:

1 (8oz) package mascarpone (if you can’t find it, google “substitute for mascarpone”)

½ cup powdered sugar

2 tablespoons coffee flavored liquor (i.e. Kahlua)

Frosting:

2 cups heaving whipping cream

¼ cup powdered sugar

2 tablespoons coffee flavored liquor

Coco powder and/or chocolate shavings for garnish

Instructions:

  1. Prepare cake according to package instructions, stirring in instant coffee powder before cooking. Divide between 24 standard sized cupcakes or 12 oversized cupcakes (I did 6 in an oversized cupcake pan and 10 regular). Bake according to package directions. Let cool.
  2. Using a fork or toothpick poke numerous holes in the cupcakes. Place the cooled coffee in a pourable measuring cup and drizzle coffee over each cupcake. The cupcakes should be moist, but not soggy. All of the coffee may not need to be used.
  3. To make the filling beat together mascarpone, ½ cup powdered sugar, and 2 tablespoons coffee liquor. Set aside.
  4. Make the frosting by beating together whipping cream and remaining powdered sugar and liquor.
  5. Using a cupcakes corer or other creative device, remove a tiny part of the middle of the cupcakes. Use a frosting bag to inject the cupcakes with the filling, let the filling come over the top and form a blob on top of the cupcakes. With an additional frosting bag, pipe on frosting, covering the filling. Garnish with cocoa and chocolate shaving, if desired.

Using a vegetable peeler to remove the center of the cupcakes

All except for the one in the back right have just  overflowing filling, no frosting yet.

Just becuase I think it's pretty

Any foods that you dislike that are commonly adored?

P.S. Thanks for your Trader Joe’s recommendations. I went and am super jealous of all of you who have a TJ’s within, ya know, 1000 miles of you.

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Lavender Goat Cheeseball

My giveaway ends tonight, so don’t forget to enter.

This is one of those things that I feel totally silly calling a recipe.

I mean, every single ingredient is in the title.

Suggestion? Idea? Creation? Concoction?

Whatever you call it, it is a good.

Honey Lavender Goat Cheese Spread

This insanely easy and delicious cheeseball is great on crackers, pita chips, toasted baguette, raw veggies, or as a sandwich spread.

4oz goat cheese, brought to room temperature

1 tablespoon honey

1/2 tsp chopped fresh lavender (plus extra for garnish).

In a small bowl, mix goat cheese and honey until well combined. Stir in lavender. Lay out a large square of plastic wrap onto a flat surface. Scrap the cheese mixture into the center of the wrap. Bring edges in and twist tightly. Make sure the cheese is in a ball shape. Refrigerate for 1 hour. Remove from plastic wrap, sprinkle with additional lavender and serve.

On another note, you absolutely must make these salted caramels.

I found the recipe on FoodGawker (love that site!) and made them last night. Best decision I made all week. For realz.

What’s the best dish you’ve made recently?

What is your favorite source for recipe finding?

Mine is Food Gawker, because pretty food tastes better…..right? Thought so.

Newman’s Own Organic Review #2 (and GIVEAWAY!)

Remember when I told you about a few of the Newman’s Own Organics products I received? Well, there was a lot I didn’t tell you about so here goes round 2!

First up, I really liked the Dried Apples, probably one of my favorite things the company sent!

I loved that the ingredient list consisted of exactly one thing: apples! I really enjoyed the flavor and texture; these would make a great on-the-go snack!

Next up, the Chocolate Cream and Original Creme Newman-O’s. These are pretty similar to Oreos, but it seems to me the cookie part is a little thinner and the creme part is a little thicker…..which is fabulous in my book! I was planning to make Oreo Truffles out of the original ones….but we ate them too quickly….oopps :P

Even my mom who doesn’t like Oreo’s at all, really enjoyed these!

I noticed at my local grocery store that they also have Peanut Butter Creme Newman-O’s; I’ll definitely have to give those a try sometime!

Alphabet Cookies!

Brother: “These are good, kind of like Teddy Graham’s…..I might like Teddy Graham’s better though”

Mom: “No way, these are way better than Teddy Grahams. I like that they aren’t so sweet” (<- I agree!)

I tried my beloved Hermits, only of the non-cinnamon variety. These were good, but I couldn’t help but compare them to their cinnamon brethren….and I certainly prefered those!

Chocolate….

As already mentioned, I loved the 70% dark chocolate bar.

54% Dark Chocolate: Rich, creamy, smooth, chocolate-y and delicious! Any chocolate lover would enjoy this bar.

54% Espresso Dark Chocolate: similar to the regular dark chocolate, but with a little espresso flavor….I love coffee flavored things, so I thought the bar was great!

Mocha Milk Chocolate: It was a tad too sweet for me….but that’s probably just my wacky taste buds. To the average person, it would probably be wonderful and just the perfect amount of sweetness.

And, I actually have yet to open the Milk Chocolate (34%) or the Orange Dark Chocolate….gotta savor the chocolate bars, don’t want to eat them all at once. I have a feeling I am going to love the orange one!

The Chocolate Chocolate Chip and regular Chocolate Champion Chip Cookies were good. I’m not usually a big fan of store-bought cookies, but these were pretty tasty. I loved that the chunks of chocolate were pretty big, too! The double chocolate ones were my favorite. They were both a tad bit dry/crumbly to me….but nothing a glass of (almond) milk couldn’t fix. Afterall, cookies are better dipped in milk, right?

The Mighty Minis Pretzels were a nice snack. To me, they weren’t anything special though. They have a good flavor and texture, and if you’re a pretzel lover, you’d surely enjoy them.  And, of course, the fact that they are made with organic ingredients is certainly a good thing. However, I think I’ll stick with their Honey Wheat pretzels; I love a good honey wheat pretzel.

Peppermint: My favorite of the mints

Ginger: these are super different tasting. After I tried these, I actually ran to my parents to have them try them just because they are so unusual and I wanted to make sure it wasn’t just me. They smell nice, but the flavor is way too strong and spicy. The fam and I were not big fans.

Cinnamon: They remind me of cinnamon gum. I like cinnamon gum :)

Wintergreen: Yum, just the perfect amount of minty-ness.

 

Dried Apricots: The only ingredient: apricots, which made me happy before I even opened the bag. I’ll be honest, when I first opened them I was totally shocked by the dark color. I expected them to be more orange-y like other dried apricots I’ve had. I’m not sure if the dark color is because of the variety of apricots used or the lack of preservatives. Regardless, these are sweet, chewy and yummy.  My mom chopped some of them and put them in a chicken salad, so good!

I still need to try the Pretzel Sticks and the fat-free Fig Newman’s (in addition to the chocolates I mentioned). I’m sure I’ll report back to you on all four things soon!

Overall: I really love the Newman’s Own Organic Company. They made some really delicious products. I also love that it is a very family oriented company and they give so much money to various charities. I would be happy to purchase their products and support such a wonderful company. Of course, I wouldn’t consider any of their products exactly health food. Yes, it’s good that they are made with mostly organic ingredients, but I do try limit my consumption of packaged food in general. So, in conclusion, the company makes some wonderful products that should be enjoyed in moderation and is a great alternative to conventional packaged products. (I’d totally buy Newmans-O’s over Oreos any day!).

Which of the above products sound the best to you?

How Do you like to enjoy your Oreos Newmans-O’s?

I always removed the cookie part from two of them  and eat those plain. Then, put the halves with the creme together. Double-stuffed, heck yes!!

Now that you have made it through this monster of a post, click here for the giveaway I promised you!

Peanut Butter Rice Crispies with Chocolate Topping

This is a family favorite that I’ve been making and enjoy for many years.

Many, many years.

But, a month ago I probably wouldn’t have posted them, because they aren’t exactly “healthy,” whatever that means. But, as you know, I’m so over that. Don’t get me wrong, I have not thrown nutritious eating out the window. In fact, yesterday, I had a big ol’ bowl of oatmeal for breakfast, a lovely salad with lots of spinach for lunch, and whole wheat pasta with avocado cream sauce with lots of zucchini and yellow squash on the side for dinner. And then, I had one of these for dessert. Balance is a beautiful thing.

And, it took me forever to find the corn syrup in the grocery store. It’s something I almost never use, so I had no idea where it would be located. But, fortunately, I found it. Just so you know, it’s by the pancake syrup.

Peanut Butter Rice with Chocolate Topping

These delicious treats are very quick to make and can be kept in the fridge for several days.

1 cup sugar

1 cup light corn syrup

1 1/2 cups peanut butter

1 teaspoon vanilla

6 cups rice crispies

12 oz chocolate chips

6 oz butterscotch chips

1/2 cup butter.

Please rice crispies in a large bowl. Heat sugar and corn syrup in a small saucepan over medium heat until they come to a boil. Boil for one minute, stirring regularly. Remove from heat and stir in peanut butter and vanilla. Pour sugar/pb mixture over rice crispies. Press mixture into a 9×13 pan (a larger jelly roll pan may also be used, the result will just be slightly thinner). Melt chocolate, butterscotch, and butter in a small saucepan over low heat. When everything it melted, pour the mixture over the rice crispies. Spread evenly. Refrigerate until chocolate hardens. Serve and enjoy! 

 

No shame in using the same saucepan to melt the chocolate as you did to heat the sugar/corn syrup. No shame at all.

 

 

Chocolate + peanut butter + sweetness + chewiness + crunchiness + sweetness =perfection

Father’s Day and Root Beer Float Cupcakes

I just wanted to say Happy Father’s Day to my dad and all the other amazing dads out there!

Father's Day Hike

Father's Day 2011

I’m blessed enough to get to spend today with both my father and grandfather. Obviously, the special occasion called for a special dessert.

Root Beer Float Cupcakes were the dessert of choice.

I took entirely too many pictures of the cupcakes. Oh well.

Did you do anything special for your dad today?

Which of the above pictures is your favorite?

Happy Father’s Day Dad!! I love you!