Salted Caramel Pretzel Bark

Ingredients: 

• 2 sticks unsalted butter
• 1 cup light brown sugar
• 1 bag of mini or regular pretzels (I used 50 mini sized pretzels)
• 12 oz bag of semi sweet chocolate chips
• sea salt for sprinkling  

Instructions: 

Preheat oven to 400º. Line a 13 x 9 pan with parchment paper. Cover the pan with pretzels (only one layer). 

In a medium sauce pan melt the butter. Once the butter is bubbling add the brown sugar. Stirring occasionally let the brown sugar and butter melt down and brown. Do not let this mixture boil. The browning should take about 3 minutes. When the butter and brown sugar is browned poor it over the pretzels evenly. Use a spatula to spread it evenly, but quickly, the caramel will harden quickly. Bake the pretzels and caramel for 5 minutes. 

Remove the pan from the oven and sprinkle the entire bag of chocolate chips over the caramely pretzels. Place back in the oven for 45 seconds, but no longer because the chocolate will burn. 

Remove from the oven. With a spatula, spread the chocolate gently over the caramel pretzel bark. Sprinkle with sea salt and place in the fridge for a minimum of 1 hour. 

Peanut Butter Frosted Brownies

Ingredients: 

Brownie:

• 1 brownie mix box with extra ingredients instructed on the box 

Peanut Butter Frosting:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract 
• 1/4 cup butter, softened 
• 3/4 cup peanut butter
• 3 tablespoons milk 

Instructions: 

Brownie:

Make brownies in an 9x9-inch pan according to package directions.  Cool completely.

Peanut Butter Frosting:
Put powder sugar, vanilla extract, butter, peanut butter, and milk into a medium sized bowl. Beat with a mixer until combined. Add more milk if needed to get desired consistency. Spread the frosting over the cooled brownies. Cut into squares and serve!

Graham Cracker Toffee

Ingredients:

• 12 plain graham cracker (the double or long crackers)
• 1/2 cup salted butter
• 1/2 cup firmly-packed brown sugar
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 to 3/4 cup toasted nut (pecans, walnuts, hazelnuts), chopped

Directions: 

Preheat the oven to 375º. 

Line a 13 by 10 inch rimmed cookie sheet with aluminum foil, leaving a slight overhang. 

Arrange the graham crackers in a single layer along the cookie sheet, breaking the crackers if needed. Set aside. In a sauce pan over low heat, heat the butter and brown sugar. Cook for about 5 minutes, stirring until smooth. Remove from heat. Poor the hot butter mixture over the graham crackers, spreading evenly, and completely covering the graham crackers. Place in the oven and bake for 10 minutes. 

Scatter the chocolate chips evenly over the top of the crackers. Put back in the oven and let cook for 2 to 3 minutes or until the chocolate softens. Remove from the oven, with a spatula, spread the melted chocolate over the crackers. Sprinkle the nuts evenly over the chocolate. 

Let cool until the toffee hardens completely. For a quick cool let the toffee cool for 30 minutes and then put into the freezer for 15 minutes. 

Once completely cool, break or cut the toffee into pieces. 

Cookie Dough Cheesecake Bars

Ingredients:

Crust:

•1 1/2 cups graham cracker crumbs
•5 tbls unsalted butter, melted

Chocolate chip cookie dough:

•5 tbls unsalted butter, room temp
•1/3 cup packed light brown sugar
•3 tablespoons granulated sugar
•1/4 teaspoon salt
•1 teaspoon pure vanilla extract
•3/4 cup flour
•1 cup chocolate chips 

Cream cheese filling:

•10 oz cream cheese, room temp
•1/4 cup sugar
•1 large egg
•1 teaspoon pure vanilla extract 

Directions:

•Preheat oven to 325 F. Line an 8 inch square baking pan with parchment paper allowing an over hang, and then spray with nonstick spray. 

•Mix the melted butter and graham cracker crumbs until well combined. Press the graham cracker crust in the prepared pan and bake for 6 minutes. Then remove and allow to cool. 

•While the crust is cooling, start making the chocolate chip cookie dough. Mix the butter, sugars, vanilla, and salt with an electric mixer. Once well combined, mix in the flour. Stir in the chocolate chips and then set aside. 

•Now start to make the cream cheese filling. Beat the cream cheese and sugar until light and fluffy. Mix in the egg and vanilla until just incorporated. Pour the cheesecake better into the prepared crust. 

•Using your hand form the cookie dough into clumps. Flatten the clumps and distribute them on top of the cheesecake batter. Make sure to use all the cookie dough; you will end up covering almost all of the cheesecake batter. 

•Bake for 30 minutes until the cookie dough feels dry and firm and the entire pan feels set if you give it a shake. Move bars to a cooling rack and allow to cool completely. 

•Once completely cool lift the bars out by using the over hang. Slice into desired size and store in the fridgerator. 

Carrot Crinkle Cookie Sandwiches

Ingredients: 

Carrot Cookies:

• 6 tbs of butter, melted and cooled
• 2 large eggs
• 18.25 oz Carrot Cake mix
• 1/2 cup powdered sugar

Cinnamon Cream Cheese Frosting:

• 3 ounces cream cheese, room temp
• 3 tbs unsalted butter, room temp
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 1/4 cup powdered sugar

Directions:

Carrot Cookies:

Preheat oven to 375. Line 2 cookie sheets with parchment paper. Place powered sugar in a shallow bowl and set aside for later use. 

Combine butter, eggs, and carrot cake mix until there are no lumps. Roll the dough into balls (about one tablespoon) and coat in powdered sugar. Place on the cookie sheets leaving 2 inches apart. 

Bake for 8-10 minutes or until the tops have cracked and they look set. The centers will still look slightly gooey. Once pulled out of the oven let sit for 5 minutes before transferring to a cooling rack. 

Cinnamon Cream Cheese Frosting:

Cream butter and cream cheese in a large bowl with an electric mixer. Beat in vanilla and cinnamon. Add powdered sugar and beat until well combined. 

Spoon the frosting into a piping bag or directly onto the cooled carrot cookies. If using a piping bag pipe a dollop of frosting into the center of the cookie and then sandwich together. 

Serve immediately or store in an air tight container for up to 4 days in the refrigerator.

Mini Reese's Cheesecakes

Ingredients: 

• 3/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 12 miniature Reese's Peanut Butter Cups
• 16 oz (two 8 oz packages) of cream cheese
• 1 cup sugar
• 1/4 cup all purpose flour
• 2 eggs
• 2 teaspoon vanilla extract
• 1/2 cup Reese's Peanut Butter chips
• 1/2 cup chocolate chips
• 12 cupcake liners

Directions: 

Preheat oven to 350. Place 12 liner in each cup of the muffin pan.

To make the crust, combine the graham cracker crumbs, 3 tablespoons of sugar, and 3 tablespoons of melted butter. Combine until nice and crumbly. Press a heaping tablespoon the crust into the bottoms of each cup.

Remove the wrappers from 12 of the Reese's. Place a reese's in the center of each crust.

Beat the cream cheese until fluffy. Add in the sugar, flour, and vanilla and continue beating. Add in the eggs one at a time.

Spoon the cream cheese mixture over the reese's, about 1/4 cup for each cup. Bake for 20 to 25 minutes or until the cheesecakes are set.

Let the cheesecakes cool.  Melt the chocolate and Reece's chips, then drizzle the peanut butter and chocolate over the mini cheesecakes using a fork.

Chocolate Chip Cookie Stuffed Oreos

Ingredients: 

• 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups mini chocolate chips
• 32 Oreo cookies

Directions:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

Cream the butter and sugars with an electric mixer. Add in the egg and the vanilla extract. Slowly add in the flour, baking soda, and salt until the cookie dough is well blended. Mix in the mini chocolate chips with a spoon. 

Arrange the 32 oreo cookies on the baking sheet. Remove one cookie from the oreo cookie. Place the cookie WITHOUT the white cream filling on the baking sheet. Set aside the cookie WITH the white cream filling (do not bake). 

Place a little less than a tablespoon of the cookie dough on each of the blank (non-cream) oreo cookies. Press down a little on the cookie dough. 

Bake for 8-9 minutes, or until baked through. 

Dark Chocolate Salted Caramel Layer Cake

Ingredients: 

Cake:

• 3 cups sugar
• 2 1/2 cups + 2 Tbsp. all-purpose flour 
• 1 cup + 2 Tbsp. cocoa powder 
• 2 1/4 tsp. baking powder
• 2 1/4 tsp. baking soda
• 1 1/2 tsp. salt
• 3 eggs
• 1 1/2 cups milk
• 3/4 cup vegetable oil
• 1 1/2 cups boiling water
• 2 tsp instant coffee granules

Filling:

• 1/4 cup water
• 1 cup sugar
• 4 Tbsp. butter, cut into pieces
• 1/2 cup heavy cream
• 1 tsp sea salt
• 1 tsp vanilla
• 1 1/2 sticks butter, room temperature
• 5 to 6 cups powdered sugar

Frosting:

• 12 oz. semisweet or bittersweet chocolate
• 1/4 cup unsweetened cocoa powder
• 1/4 cup very hot water
• 1 cup plus 2 Tbsp. unsalted butter, at room temperature
• 2/3 cup powdered sugar
• pinch of salt

Instructions: 

Cake:

Preheat oven to 350 degrees. Grease and flour 9" cake pans and set aside. 

In an electric mixer, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add in the eggs, milk, and oil. Stir for 2 minutes on medium speed. Add the coffee granules to the boiling water and stir into the batter. The batter will be very thin. 

Distribute evenly between three cake pans and bake for 25 to 30 minutes until a toothpick comes out clean. 

Filling:

In a saucepan, slowly combine the sugar and water. Be careful not to let the mixture splash upon the sides of the pan. Set the pan over low heat and stir gently until the sugar completely dissolves, about 10 minutes. Make sure the sugar is completely dissolved before letting the mixture come to a boil. 

Once the sugar is dissolved, increase the heat and bring the syrup to a boil. Once brought to a boil, cover the saucepan and let boil for 2 minutes. After the 2 minutes reduce the heat, and continue to let the mixture boil until the edges turn golden brown. Once the edges turn golden brown, gently swirl the pan until the syrup turns a dark amber color. 

Remove the syrup and add the butter. Stir until the butter is melted. Next stir in the cream. Stir in the vanilla and the salt. Strain through a fine mesh strainer to remove any caramel lumps. Pour into a bowl to let cool to room temperature, or put in the refrigerator to speed up the process. 

Once the syrup is room temperature place 1 1/2 sticks of butter into the bowl of an electric mixer. Beat until the butter is light and fluffy. Add in the caramel sauce and then add in the powdered sugar until desired constancy. 

Frosting:
Place the chopped chocolate or chocolate chips in a double broiler. Stir until the chocolate is completely melted. Let the melted chocolate cool to room temperature. In a small bowl stir the cocoa powder and water. 

With an electric mixer, combine the butter, powdered sugar, and salt. Add in the room temperature, melted chocolate, and the cocoa powder water mixture. Beat until smooth.

Assembly:

Level the cake layers if necessary. Place the cake layers on a cake board or platter. Top the cake layer with 1/3 of the caramel buttercream and smooth out evenly. Place the second cake layer on top and smooth another 1/3 of buttercream. Place the final cake layer on top. Cover the top and sides of the layer cake with the chocolate frosting and smooth out with an offset spatula. 

Use additional caramel buttercream to pipe decorative accents on the top and bottom of the cake like I did in the picture above. 

Brown Sugar Chocolate Chip Crackle Cookies

Ingredients: 

• 14 tablespoons butter
• 1/4 cup granulated sugar
• 2 cups packed dark brown sugar (divided)
• 2 cups plus 2 tablespoons all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1 cup semi sweet chocolate chips

Directions: 

Heat 10 tablespoons of butter in a sauce pan over medium heat until melted. Continue to cook, swirling regularly until the butter turns brown. Once the brown color appears immediately take the butter off the stove and place the remaining 4 tablespoons of butter in the browned butter. 

Preheat oven to 350º

Line 2 or 3 baking sheets with parchment paper.

In a small bowl mix the granulated sugar and 1/4 cup of the packed brown sugar, stir with a fork to combine. 

In a separate bowl whisk together the flour, baking soda, and baking powder. Set aside. 

Add remaining 1 3/4 cup of packed brown sugar, salt, and browned butter and beat for about 30 seconds. Add in the egg, egg yolk, and vanilla, until fluffy. Slowly add in the flour mixture and mix until well incorporated. 

Once the dough is completely cooled, add in the cup of semi sweet chocolate chips.

Create about 2 tablespoon ball and toss them and roll them in the prepared sugar mixture. Align the sugar coated cookie balls only 12 on a sheet. 

Bake for 11-13 minutes, the edges will be slightly browned while the centers will still be soft. (Cookies will look raw between cracks and seem undone, but don't over bake). Let cookies cool on a cooling rack for 1 to 2 minutes. 

Berries and Cream Tart

Ingredients:

The toppings:

• 4 cups of fresh berries of your choice

The crust:

• 2 sticks cold unsalted butter
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/8 teaspoon salt

The Filling:

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 6 large egg yolks
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• pinch of salt
• 1/2 teaspoon pure vanilla extract

Directions:

Adopted from: http://www.marthastewart.com/354026/berries-and-cream-tartlets. 

The Curst:

beat butter and sugar with a mixer on a low speed until just combined. Add in the flour and salt. Beat for 3 to 5 minutes. Make dough into a ball and wrap in plastic wrap. Refrigerate for 20 minutes. 

Preheat over to 325º. Roll out dough and fit into a pie sheet. Trim the excess dough. Bake the dough, pressing down if puffing for about 25 minutes, or until a very light gold. Let cool completely. 

The Filling:

Heat the milk and 1/2 a cup of the heavy cream in a saucepan over medium high until almost boiling. Whisk together the yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly add some of the warm milk mixture to the yolk mixture. Pour the yolk mixture in to the remainders of the milk mixture in the saucepan. Bring to a boil, whisking constantly. After one minute of boiling and constantly whisking remove saucepan from the stove. Whisk in the vanilla. 

Place a plastic wrap directly on the surface of the cream, and refrigerate for a least 1 hour or overnight. When ready to use, whip remaining 1/2 cup of heavy cream until soft peaks form. Fold the heavy cream into the pastry cream. 

Fill the tart crust with the pastry cream. Top with berries of your choice! 

Cookie In a Cup

Ingredients: 

• 1 tablespoon butter
• 1 tablespoon white sugar
• 1 tablespoon dark brown sugar, firmly packed
• 3 drops of vanilla extract
• 1 pinch of salt
• 1 egg yolk
• 1/4 cup all purpose flour (slightly less than full)
• 3 tablespoon mini chocolate chips OR 2 tablespoons of regular chocolate chips

Directions:

Melt the butter in a coffee cup in the microwave. Add in the sugars and salt, mix well. Separate the egg yolk from the white. Discard the egg white, and then add the yolk to the coffee cup. Add the flour and chocolate chips, mix completely. 

Cook in the microwave for 40 to 60 seconds. Check for doneness at 40 seconds. 

Holiday Sugar Cookies

Ingredients

Sugar Cookies:

• 1 cup softened unsalted butter
• 1 1/2 cups sugar
• 2 eggs
• 1/2 tablespoon vanilla extract (YES, half a tablespoon)
• 3 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Cookie Glaze:

• 2 cups powdered sugar
• 2 tablespoons light corn syrup
• 4 tablespoons water
• 1/2 teaspoon almond extract
• sprinkles!

Instructions

Sugar Cookies:

Preheat oven to 350º

Cream together butter and sugar. Add in the vanilla and the eggs. Add in the dry ingredients and mix until well incorporated. 

Roll the dough out and use your favorite cookie cutters to shape the cookies. Bake cookies at 350º for 8-10 minutes or until the bottom of the cookies have just browned. 

Cookie Glaze:

Put the sugar, corn syrup, and extract in a bowl. Add 2 tablespoons of water. 

Whisk until smooth. You may need to add a little more water, one drop at a time, because 1 too many drops can cause the glaze to be runny. 

Dip you cooked and cooled cookie into the glaze, let the excess glaze drip off. Put the cookies on a cooling rack, add sprinkles, and let harden completely. 

The glaze will be completely hard after an hour or two. 

Mini Chocolate Chip Cookie Dough Cupcakes

For Cookie Dough Cupcakes in a regular size click the following link:

Regular sized Chocolate Chip Cookie Dough Cupcakes

Ingredients:

Cookie Dough Filling:

• 3/4 cup flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 4 tablespoons unsalted butter, melted
• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Chocolate Cupcakes:

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract
• 36-40 mini cupcake liners

Cookie Dough Frosting:

• 12 tablespoon unsalted butter
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup flour
• 1 1/2 tablespoon milk
• 1 teaspoon vanilla extract
• mini chocolate chips for decorating (optional)

Directions:

Cookie Dough Filling:

In a small bowl mix together the flour, salt, and baking soda. In a medium bowl mix together the butter, sugars, milk and vanilla until smooth. Whisk in the dry ingredients and the mini chocolate chips. Refridgerate for 15 to 30 minutes or until cookie dough is firm. 

Chocolate Cupcakes:

Preheat oven 350º. Line a cupcake pan with 36-40 mini cupcake liners (depending on batter proportions). 

In a large bowl whisk together the flour, cocoa powder, sugar, baking soda, and salt. Add in the water, oil, egg, and vanilla and whisk until completely combined. 

Fill each cupcake liner 1/2 to 2/3 full. Gently press a cookie dough ball of desired size into the center of each cupcake, only submerging the ball half way. 

Bake the cupcakes for 8-13 minutes or until a toothpick inserted in the cupcake (not the cookie dough part) comes out clean with some crumbs but no moist batter. 

Cool the cupcakes completely before frosting. 

Cookie Dough Frosting:

In a bowl with an electric mixer, cream together the butter and sugars until smooth and creamy. Add in the flour, milk, and vanilla and beat on high until completely combined. 

Pipe swirls or dollops of frosting onto each cupcake and sprinkle with mini chocolate chips for a finished look! 

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Caramel Stuffed Spice Cookies

Ingredients:

• 1 bag of caramels (14oz)
• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon 
• 3 cups al purpose flour

Instructions: 

Preheat oven 350º. Line cookie sheets with parchment paper. 

In a small bowl whisk together the flour, baking soda, baking powder, nutmeg, cloves, ginger, and cinnamon. 

In a separate bowl, with an electric mixer, cream butter, sugar, and salt. Beat in eggs one at a time and then add the vanilla extract. Gradually add in the flour mixture. 

Refrigerate for an hour for easy handling. (You can skip this step if needed) 

Unwrap caramels, scoop out two cookie dough balls about the size of a walnut. Flatten the balls of cookie dough onto both sides of the caramel, making sure the caramel is enclosed completely. 

Place on parchment cookie sheets about 2 inches apart, and bake for 12 to 14 minutes or until edges are lightly browned. 

Chocolate Chocolate Chip Cookie Dough Cupcakes

Ingredients:

Cookie Dough Filling:

• 3/4 cup flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 4 tablespoons unsalted butter, melted
• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Chocolate Cupcakes:

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract

Cookie Dough Frosting:

• 12 tablespoon unsalted butter
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup flour
• 1 1/2 tablespoon milk
• 1 teaspoon vanilla extract
• mini chocolate chips for decorating (optional)

Directions:

Cookie Dough Filling:

In a small bowl mix together the flour, salt, and baking soda. In a medium bowl mix together the butter, sugars, milk and vanilla until smooth. Whisk in the dry ingredients and the mini chocolate chips. Refridgerate for 15 to 30 minutes or until cookie dough is firm. 

Chocolate Cupcakes:

Preheat oven 375º. Line a cupcake pan with 12 liners. 

In a large bowl whisk together the flour, cocoa powder, sugar, baking soda, and salt. Add in the water, oil, egg, and vanilla and whisk until completely combined. 

Fill each cupcake liner 1/2 to 2/3 full. Gently press a cookie dough ball of desired size into the center of each cupcake, only submerging the ball half way. 

Bake the cupcakes for 19 to 21 minutes or until a toothpick inserted in the cupcake (not the cookie dough part) comes out clean with some crumbs but know moist batter. 

Cool the cupcakes completely before frosting. 

Cookie Dough Frosting:

In a bowl with an electric mixer, cream together the butter and sugars until smooth and creamy. Add in the flour, milk, and vanilla and beat on high until completely combined. 

Pipe swirls or dollops of frosting onto each cupcake and sprinkle with mini chocolate chips for a finished look! 

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Mini 24-"Carrot" Cupcakes perfect for a Bridal Shower

Ingredients:

Carrot Cake:

• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 eggs
• 1 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 1/4 cup fresh milk
• 1 tablespoon vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts

Cream Cheese Frosting:

• 8 ounces cream cheese
• 6 tablespoons butter, melted
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract

Instructions:

Carrot Cake:

Preheat oven to 350º. Combine flour, baking soda, ground cinnamon, baking powder, and salt in a mixing bowl then mix together to combine. Set aside. Beat the eggs in a separate mixing bowl, add in the granulated sugar and the light brown sugar, continue to mix until fully blended. Add in the vegetable oil, fresh milk, and vanilla extract then continue mixing until the mixture is completely smooth. Put in the dry flour mixture and continue mixing at a low speed. Mix in the carrot and walnuts. Pour the batter evenly into 60-75 mini cupcake liners or 24-30 regular cupcake liners. Bake for 11-15 minutes or until a toothpick inserted in the middle of one comes out clean with only a few crumbs. (NOTE: if you make regular sized cupcakes, the cook time will be more like 13-18 minutes.) Let completely cool before frosting.

• Cream Cheese Frosting:
• Beat the cream cheese using an electric mixer. Add in the butter and vanilla extract, then continue mixing until well blended. Add in the powdered sugar and mix until the texture becomes smooth. If the frosting is too runny add in 1/8 cup more frosting until desired texture is reached. 

Assembly:

• Once the cupcakes are completely cool, frost them with cream cheese frosting. For the diamond ring i have shown in the picture, you can get them at Michaels or even order them off Wilton's web cite. Place the 24-"Carrot" ring just deep enough so it will stay in place. 
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Cookies n' Cream Cupcakes

 Ingredients: 

Cookies n' Cream Cupcake: 

• 24 Oreo halves, with the creme filling still attached
• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, room temp
• 1 2/3 cup sugar
• 3 large egg whites, room temp
• 2 teaspoons vanilla extract
• 1 cup milk
• 2 cups of finely chopped oreo cookies (don't use the filling for this part)

Cream Cheese Frosting:

• 8oz cream cheese, room temp
• 8 oz (1 stick) unsalted butter, cut into pieces, room temp
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• heavy cream or milk, as needed to achieve desired thickness

Instructions:
Cookies n' Cream Cupcake: 
Preheat oven to 350º. Line a muffin pan with 56 mini cupcake liners or 24 regular cupcake liners.

Separate your eggs and leave the egg whites out until you are ready to use them. Place a mini oreo, cream filling side up, at the bottom of your mini liner. Place a regular oreo, cream filling side up, at the bottom of your regular liner. Combine flour, baking powder, and salt, in a medium sized bowl and mix to combine. With an electric mixer cream the butter and sugar for about 2 minutes. Add in the egg whites along with the vanilla extract, and mix until incorporated. Alternate adding the milk and flour mixture into the batter: starting and ending with the flour. With a spoon mix in the oreo crumbs, be careful not to over mix. Bake the cupcakes for 15 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes to cool completely before frosting.

Cream Cheese Frosting:
Cream the butter and cream cheese in a large bowl with an electric mixer. Add in the vanilla extract. Very slowly start adding in the powdered sugar, until the mixture is completely combined. Add 1 tablespoon at a time of milk or heavy cream (ONLY IF NEEDED). Pipe the Cream Cheese Frosting onto the Cookies n' Cream Cupcakes and dust with some Oreo cookie crumbs!

Banana Whoopie Pies

Ingredients: 

Banana Whoopie Pie:

• 1 lb. (about 4) bananas
• 1/2 teaspoon fresh lemon juice
• 4 cups all purpose flour
• 1 1/2 baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon salt
• 1 cup canola oil
• 3 eggs
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 teaspoon vanilla extract

Vanilla Buttercream:

• 2 sticks (1 cup) butter, very softened
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 tablespoon milk, ONLY IF buttercream is too thick

Instructions:

Banana Whoopie Pie:

MAKES 24. Preheat oven to 350º. Line a cookie sheet with parchment paper. 

Peel and mush bananas with a fork until there are only a few small lumps. Blend together the lemon juice and the banana with an electric mixer. In a separate bowl combine flour, baking powder, baking soda, and salt. Beat eggs, oil, sugars, and vanilla into the banana mixture. Slowly add the dry ingredients into the banana mixture. 

Using a pastry bag or  plastic dip lock with a hole, squeeze the banana whoopee pie mixture onto the pan with a 2 inch diameter. Leave at least an in between each banana circle. Immediately put the whoopee pies into the oven for 10 minutes or until lightly golden brown and spring back when touched. Remove from oven and let cool completely. 

Vanilla Buttercream:
Cream the butter in a bowl with an electric mixer until there are no chunks. Slowly, with the mixer on a low speed add the powdered sugar, very slowly. Increase the speed of the electric mixer and add the vanilla. Once the entire mix is well combined, continue to mix the buttercream for 2 more minutes to get the light and fluffy effect. Make sure to scrape down the sides of the bowl. Now if the buttercream is too thick add only 1 teaspoon of milk at a time until desired thickness is achieved. If the buttercream is too think and liquidly add more powdered sugar gradually until thickened.

Assembly:
To fill the whoopie pies turn half of them over. Using a pastry bag, pipe a good amount of Vanilla Buttercream into the center of each whoopie bottom. Top with the remaining whoopies and slightly push down.

Nutella Cappuccino Cupcakes with Nutella Buttercream Filling

Ingredients:

Cappuccino Cupcake:

Yield: 12 cupcakes

Adapted from Alice Medrich for SCHARFFEN BERGER Chocolate Maker

• 1 cup all purpose flour
• 1 cup PLUS 2 tablspoons sugar
• 1/3 cup PLUS 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter melted
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablspoons instant coffee
• 1/2 cup hot water
• 12 regular cupcake liners

Nutella Buttercream:

Yield: enough buttercream to frost 24 cupcakes or fill and frost 12

Adapted from My Baking Addiction

• 2 sticks unsalted butter, softened
• 13 ounce gar of nutella
• pinch of fine grain sea salt
• 1 tablespoon vanilla extract
• 1.5 pounds or 3 cups powdered sugar
• 6-8 tablespoons milk

Instructions:

Cappuccino Cupcake:

Preheat oven to 350.  MAKES 12 CUPCAKES.

Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, and on a low speed mix with an electric mixer. Add in butter, eggs, and vanilla and beat for 1 minute. Boil the water, and remove it from heat. Add in the instant coffee to the hot water and mix. Pour the coffee into the cupcake batter and mix for 30 seconds. Put 12 regular cupcake liners in a cupcake pan and fill them with an equal amount of batter. Bake for 18 to 22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean with only a few crumbs.

Nutella Buttercream:

In a large bowl cream the butter and Nutella with an electric mixer until well combined, and fluffy; this should take about 4 minutes of mixing. Slowly add in the powdered sugar. Once completely mixed, add in the salt, vanilla, and 3 tablespoons of milk. Blend on a low speed until buttercream is moist. Add in 3 to 5 tablespoons of milk until desired consistency. Beat for an additional 3 minutes to get the buttercream nice and fluffy. 

Assembly:

Once the cupcakes are completely cooled take a knife and cut a small cone out of the top of your cupcake, as shown in the picture below. 

                                             

Cut off the pointy half of the cone, so you create a little lid for the hole. 

                                             

Fill a piping bag with the Nutella Buttercream frosting or just plain Nutella. Pipe the Nutella Buttercream or Nutella into each hollowed out center of the cupcake and then place the lid back on before frosting. Frost the Cappuccino Cupcakes with the Nutella Buttercream and enjoy! 

                                             

Caramel Cappuccino Cupcakes with Salted Caramel Buttercream

Ingredients:

Cappuccino Cupcake:

• 1 cup all purpose flour
• 1 cup PLUS 2 tablspoons sugar
• 1/3 cup PLUS 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter melted
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablspoons instant coffee
• 1/2 cup hot water
• 12 regular cupcake liners

Salted Caramel Buttercream:

• 1 cup butter, softened
• 2 cups powdered sugar
• 1/4 teaspoon salt
• 1/4 cup carmel sauce

Instructions:

Cappuccino Cupcake:

Preheat oven to 350.  MAKES 12 CUPCAKES.

Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, and on a low speed mix with an electric mixer. Add in butter, eggs, and vanilla and beat for 1 minute. Boil the water, and remove it from heat. Add in the instant coffee to the hot water and mix. Pour the coffee into the cupcake batter and mix for 30 seconds. Put 12 regular cupcake liners in a cupcake pan and fill them with an equal amount of batter. Bake for 18 to 22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean with only a few crumbs.

Salted Caramel Buttercream:

Cream butter with an electric mixer. Add in the powdered sugar and salt, beat until combined. Add in caramel sauce and beat for a minute.

Assembly:

Let the Cappuccino Cupcakes cool completely before frosting them with the Salted Caramel Buttercream. Drizzle caramel sauce over the top of the buttercream for a finishing look.