Chocolate Surprise Cookies

Risking sounding like a broken record, Scott and I played our weekly game of “What kind of cookie do you want this week?”  His answer is always the same, and I usually end up making something that I want anyway.  So, back to Pinterest for inspiration for something that he will like.

I’m hoping that the upcoming holidays will spark a wealth of new cookie recipes, because I seem to not be able to find anything that sparks my interest in cookie making.  I hope that others have the same problem I do: I look at things that I have pinned and think to myself, “Why on earth would I pin something like that?”

Original Recipe Is Here: http://www.bakingandmistaking.com/2010/06/chocolate-peanut-butter-suprise-cookies.html

What You Need:

For the centers

¾ cup peanut butter

¾ cup powdered sugar

For the outer cookie

½ cup sugar

½ cup brown sugar

1 stick butter, softened

¼ cup peanut butter

1 tsp vanilla

1 ½ cups flour

½ cup cocoa powder

½ tsp baking soda

And Here’s What You Do:

  1. Preheat the oven to 375 degrees.
  2. Combine the peanut butter and the powdered sugar. Form into balls slightly bigger than 1 tsp.  It will make about 30 little balls.  Place the peanut butter balls on a cookie sheet and place in the freezer (or a plate if you have a teeny freezer like I do.
  3. Combine the rest of the ingredients while they are in the freezer
  4. Remove the peanut butter balls from the freezer, and mold the chocolate cookie dough along the outside of the ball until covered.
  5. Slightly flatten the cookies with the bottom of a glass.
  6. Bake for 7 to 9 minutes, or until the tops just start to crack.
  7. Cool on a wire rack.

I gave one of the still pretty warm cookies to Scott to try, to which he said that he will tell me what it tasted like once it stopped being as hot as the surface of the sun.  What a jokester.  It wasn’t that hot.  Mostly.  Once they cooled completely, he tried another one.  That prompted a response of “Those don’t suck”, which is Scotty speak for “Dang, those are pretty good!”  At least I think he likes them. They keep disappearing when I look the other way…

These were supposed to be flattened with a sugar-dipped glass, but I thought that I would try them without.  The cookies aren’t super sweet, which is a nice change for a peanut butter cookie.

Until Next Time,

Peace, Love, and Cupcakes

 

Update:  So, I had this in the queue to post, just waiting to take pictures of the final result…until I came home from work to find them all gone!  Sorry to say, no pics for this one, so hopefully you can use your imagination!

Cinnamon Cupcakes with Pumpkin Pie Frosting

I think everyone loves to eat at work.  Ok, at least we all love to eat where I work.  I think we make any excuse to buy and eat cake.  Or cookies.  Or anything, really.  Especially for birthdays.

Recently, we unanimously decided to bring in our own goodies for our birthdays.  That way, if we wanted to celebrate, we could.  But it wasn’t mandatory if it doesn’t fit in the monthly budget.  So, of course I took the opportunity to try out a new recipe on those poor unsuspecting fools…I mean my beloved coworkers.

Original Recipe Is Here: http://www.thekurtzcorner.com/2012/09/cinnamon-cupcakes-with-pumpkin-pie.html

What You Need:

For the cupcakes
1 box vanilla cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tsp cinnamon

For the frosting
1 16oz container buttercream frosting
1/2 cup pumpkin puree (don’t get the pumpkin pie filling!)
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tbsp cornstarch (I used a lot more)

And Here’s What You Do:

  1. Preheat the oven to 325 degrees.
  2. Prepare a standard cupcake tin using your favorite meathod (I’m a fan of the little paper liners)
  3. Mix the cake mix, water, oil, eggs, and cinnamon in a bowl.
  4. Fill each cupcake well about 2/3 of the way full and bake for 18-20 minutes, or until done.
  5. While the cupcakes are baking, mix together the frosting, pumpkin, cinnamon, nutmeg, and cornstarch. I used my hand mixer on low, and added more cornstarch as my frosting was a bit on the thin side.
  6. Cool the cupcakes completely before frosting. Garnish with a bit of nutmeg.  (Oops, I forgot to do this)

I know I’m not normally a cupcake maker.  But these had so much appeal that I couldn’t help myself.  And we don’t have much room to store a whole mess of cupcakes in the house.  However, these caught my attention during a recent Pinterest session.  They weren’t terribly complicated to make, and I loved the idea of mixing the pumpkin with the buttercream frosting.  I really cut down on the sweetness and gave the frosting a nice tone of all the lovely pumpkin spice flavorings.

If you are looking for something slightly different from your-rum-of-the-mill chocolate or vanilla cupcakes, these will work perfectly.  I used one of my two frosting tips to pipe the frosting on these cupcakes.  And now I know why I’m a baker and not a decorator…

Until Next Time,

Peace, Love, and Cupcakes