MARTHA STEWART’S CREAM-FILLED CHOCOLATE SANDWICH
This is a homemade Oreo recipe, but is so much better than the store bought ones!
Makes about 30.
1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg, room temperature
Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.
Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)
Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.
Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.
Vanilla Cream Filling
Makes about 1 cup
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.
Recipe from Martha Stewart's Cookies cookbook
PEANUT BUTTER SURPRISES
The Hershey's kiss drops to the bottom of the cupcake and makes a lovely little chocolate surprise:
Makes 22-24 cupcakes
24 Hershey's Kisses
1 package (18.25 ounces) plain yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
8 Reese's Peanut Butter Cups (.75 ounce each)
Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside. Unwrap 24 Hershey's Kisses and set them aside.
Place the cake mix, water, peanut butter, oil, eggs, and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until blended, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the sides again if necessary. The batter should be well blended. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two-thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Gently place 1 Kiss on top of each cupcake. Do not press the Kiss into the batter. Place the pans in the oven. Meanwhile, place the Peanut Butter Cups in the freezer for at least 30 minutes.
Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
Meanwhile, prepare the Chocolate Buttercream. Remove the Peanut Butter Cups from the freezer and coarsely chop them.
Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or metal spoon, taking care to cover the tops. Garnish with chopped Peanut Butter Cups. The cupcakes are ready to serve.
Store these cupcakes in a cake saver or under a glass dome at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them wrapped in aluminum foil or in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
8 tablespoons (1 stick) butter; at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar; sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract
Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.
Recipe from Cupcakes from the Cake Mix Doctor
CHERRY DUMP CAKE
Fast, easy & so yummy!
1 can (20 oz) crushed pineapple, undrained
1 can (21 oz) cherry pie filling (can substitute peach, apple, or whatever else you like)
1 package (18.25 oz) plain yellow cake mix
12 tbls (1 1/2 sticks) butter, melted
1/2 cup grated coconut
1 cup chopped pecans
Place rack in the center of the oven and preheat to 350.
Spoon the pineapple evenly over the bottom of a 9x13 pan. Cover the pineapple with pie filling. Pour the dry cake mix evenly over the fruit mixture so that it reaches all the sides of the pan. Drizzle the entire pan with the melted butter. Sprinkle the coconut and pecans over the top of the cake. Place the pan in the oven.
Bake the cake til it is deep brown and a toothpick inserted into the center of the cake topping comes out clean, 55-60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.