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Peanut Butter Brownies with Chocolate Ganache Frosting

February 17, 2013 · by · 8 Comments
Peanut Butter Brownies with Whipped Milk Chocolate Ganache Frosting from ItsYummi.com #recipe #brownies #dessert

For the record, I'd like to say that losing a loved one doesn't get any easier regardless of how many times you go through it.  After a 14-month battle with Acute Lymphatic Leukemia, my sweet friend of over 20 years, and a brother in Christ, passed away on February 5th and went home to live a pain-free eternity with his glorious Heavenly Father.  Rest in peace, Vic...

 

In memory of Daniel Victor "Vic" Berry

This artwork was designed by Brad Graber, another friend of Vic's.  It is such a beautiful tribute to the man we all loved and miss so very much.

Vic is the reason that I've been away from this blog for a while.  I was truly not in the frame of mind to be blogging, and I was just feeling so blah that no matter what I cooked or baked, it seemed to flop on me.  So I took a break.... but now I'm back.  With a vengeance, I should add.  I've got a great product review coming up for you later this week, along with a giveaway!  That's right, kids... FREEBIES in the house!   If you haven't already signed up to receive my newsletter updates, be sure to do so... otherwise, you might miss out on the fun!  There's a place to subscribe right at the top of this page, next to the social media icons.
Now who's hungry for brownies... with a layer of peanut butter?  Perhaps some whipped milk chocolate ganache frosting?  Anyone?  Anyone?  HEY...anyone wanna join me, or shall I eat the entire pan myself?    Come on... grab your stretchy pants and let's EAT!

 

Peanut Butter Brownies from ItsYummi.com #recipe #dessert #brownies

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Filed Under: BAKING, brownies, chocolate, recipes · Tagged: , , ,

Double Chocolate Raspberry Cheesecake Tart

January 27, 2013 · by · 10 Comments
double chocolate raspberry cheesecake tart from ItsYummi.com #recipe #dessert

It occurred to me this week how much more of a fighter I've become over the past year, especially where the kitchen is concerned.  Not that I ENJOY fighting with my food, but past kitchen failures like this one did a great job of teaching me that it's more productive (and less expensive!) to stop throwing my disasters down the garbage disposal and start finding ways to turn them into a different but equally delicious treat!  The world will NOT come to an end just because something I made doesn't turn out looking like the photo in the cookbook.
I also learned that determination, persistence, and practice are all key ingredients to creating a successful recipe from start to finish.

Today's recipe is proof positive of that.  My intended project was to recreate Joy the Baker's dark chocolate ganache tart with fresh berries and sweetened cream.  It sounded heavenly and perfect for me to make, especially in celebration of my birthday this week.  I salivated as I daydreamed of silky dark chocolate sliding over my tongue with a tart and tangy raspberry chaser.  Yum!  I looked at the beautiful photo in  Joy's book and I knew it was going to be perfectly wonderful!
Christina Ferrare's version replicated Joy's version perfectly.  Take a look at this beauty...  Christina rocked it!

Joy the Bakers Dark Chocolate Ganache Tart as made by ChristinaFerraraeCooks.com

Joy the Bakers Dark Chocolate Ganache Tart as made by Christina Ferrarae

THAT is what I intended to make. THIS double chocolate raspberry cheesecake tart is what I ended up with:

 

double chocolate raspberry cheesecake tart from ItsYummi.com

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Filed Under: Cakes, chocolate, recipes · Tagged: , , , , , ,

Lip Smacking Good Lemon Bars

January 14, 2013 · by · 9 Comments
Lip Smacking Good Lemon Bars from ItsYummi.com #dessert #recipe

Lip Smacking Good Lemon Bars from ItsYummi.com #dessert #recipe

 

Do you have someone (or perhaps many) people in your life who are great at encouraging you?  Those helpful souls who give you the necessary push you need now and then to go for the gusto.  To take risks.  To color outside of the lines.  To dream the impossible dream.  Oh good grief.  I'd better move on before I start wailing Man of La Mancha...

I definitely have people like that in my life...but they aren't always great at encouraging GOOD behavior out of me.  People like Joy.  Don't get me wrong.  I ADORE Joy.  I love her like the little sister I never had.  Sometimes I just want to reach out and cover her with virtual hugs and kisses and Dilly Bars and then gobble her up.  Umm...might be best to erase that visual from your head now.

Anyway, I have this love-hate-love relationship with her because every time I flip through the pages of her cookbook, I find yet another amazingly delicious recipe that finds its way into my kitchen and shortly thereafter, onto my hips.  I kid you not, there are some SERIOUSLY good eats in that book.  If you don't already own it, you should pick up a copy SOON.  The good food lover in you will thank you.  So will the manufacturer of elastic waistbands, but hey... some things are worth having in moderation, right?

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Filed Under: BAKING, fruit desserts, recipes · Tagged: , , ,

Cinnamon Banana Monkey Bread

December 23, 2012 · by · 7 Comments
Cinnamon Banana Monkey Bread-close

This year, I'm really grateful that Brian and I are having a non-traditional Christmas. There will be no tinsel-topped trees casting their pine scented needles onto our carpet, no halls decked with boughs of holly, no gift swapping with relatives that we only see once a year, and frankly, don't care all that much for, and no pushing and shoving our way through the overcrowded shopping malls, dodging shoppers with cart rage and a vengeance for our ankles.

cuddlingcats

  Instead, we'll be celebrating the Christmas holiday cuddled up with one another and with our fur babies.  We'll listen to some of our favorite holiday music as we enjoy a quiet day at home, share a nice dinner, and dessert of some double chocolate cake with snow white frosting in honor of Jesus' birthday. We'll enjoy pulling out the gifts that we bought for one another during the Black Friday sales and laugh yet again about how pathetic it is that two grown adults have absolutely no self control or patience to wait until December 25th to exchange said gifts.  We'll share Eskimo kisses and smiles as we thank God for the incredible blessings that he's given to us this year. Oh, and we'll be starting our day off right with these loaves of love.  Warm, golden, gooey cinnamon and banana goodness.  There's comfort in every bite, and if you pair it up with a fresh pot of coffee, a tall glass of milk, or some warm apple cider, you've got yourself the start of a perfectly glorious holiday brunch!  Sit down by the fire and enjoy some of this love from my house to yours...

fireplace

  Cinnamon Banana Monkey Bread from ItsYummi.com

 

 

Print
Cinnamon Banana Monkey Bread

Rating: 51

10 minutes

20 minutes

Total Time: 30 minutes

4 mini loaves or 1 standard sized bread loaf

Cinnamon Banana Monkey Bread

WHAT YOU\'LL NEED

  • 1 large tube refrigerated homestyle biscuit dough (8 biscuits per tube)
  • 1 stick (4 ounces) unsalted butter, softened
  • 1/4 cup light brown sugar
  • 3 Tablespoons + 2 teaspoons ground cinnamon, divided
  • 2 medium sized ripened bananas, mashed
  • 1 teaspoon vanilla extract

HOW TO MAKE IT

Heat oven to 350 degrees F (325 convection)

Lightly grease the wells of a Pampered Chef stoneware mini loaf pan, a standard sized bread pan, or a 4-6 cup bundt pan. Set aside.

In a large zippered plastic bag, add 3 Tablespoons cinnamon and 3 Tablespoons white sugar. Cut 8 uncooked refrigerated biscuits into quarters, then place all 32 pieces into the plastic bag. Close zipper and shake to coat pieces of dough. Place 8 pieces of dough evenly into each of the 4 wells of the mini loaf pan, or space evenly across the bottom of the bread or bundt pan.

In a Small Batter Bowl or similar microwave safe bowl, melt butter and brown sugar for 45 seconds on high power. Stir until melted and combined Stir in 2 teaspoons ground cinnamon, mashed bananas, and vanilla extract to combine. Pour evenly over the biscuit pieces.

Bake at 350 degrees for 20 minutes, or until biscuits are lightly browned and sauce is bubbling.

Carefully remove from oven and allow to cool in pan for 5 minutes before removing and serving.

If desired, drizzle with melted white chocolate or cream cheese frosting.

Notes

For more information on purchasing Pampered Chef cookware, visit my Facebook page

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Now back to my story... please don't think that my 2012 was all fuzzy and warm.  It was by no means a stellar year.  In truth, it was far from it.  There were serious illnesses and unemployment to battle.  There were deaths of friends to grieve.   There were major challenges and disagreements that harbored resentment and anger, and came perilously close to destroying our 5-year relationship.  There was major unrest in our nation and in our world that caused many sleepless, fearful nights in this household.  However, the trembling and fears were only temporary.  We learned that negative things and people in our lives are only there as long as we give them the power to be there. We made a decision to end the negativity and remove the hurt that our hearts were filled with.  The toxicity of life brought us to our knees with the knowledge and peace that there was a way of escape from our pain.  That way of escape was born long ago,  in a lowly stable.  That tiny baby would become our Savior and King.  He would eventually be known as our Wonderful Counselor, our ever present help in times of trouble.  All we needed to do was to ask God to help believe in our hearts that He could and would help, and then turn our lives...the good, the bad, and the ugly, over to HIS care.  In return, He promised us that in His timing, everything will work according to His plan.  We just need to live in the moment and trust Him.  (John 3:16) It's not easy to have faith in something that you cannot see.  I know that from first hand experience.  However, I also know that our faith in that loving God has helped Brian and I through some of the most challenging and painful times in our lives.  The fact is that presents and trees and fancy gifts are wonderful ways to bring loved ones closer together during the holidays, but Brian and I would give up all of that and more, just to be closer to our King. HAPPY BIRTHDAY, JESUS, and HAPPY HOLIDAYS to you, my sweet readers.  I am SO grateful for the time we've spent together this year.  May your holidays be peaceful, happy, and filled with all of the things that make your smile...

Happy Birthday Jesus

Filed Under: BAKING, bread, Christmas, holidays, recipes · Tagged: , , , , , ,

Finnish Almond Log Cookies

December 12, 2012 · by · 9 Comments
Finnish Almond Logs from ItsYummi

It's likely no secret that I'm a bit obsessed with cookies. After all, cookies are loaded with carbs and eating carbs is my favorite addiction food obsession.
That's why I was all on board with participating in The Great Food Blogger Cookie Swap again this year. Not only because I love eating cookies. I also love giving to others, and this year's event gave me lots of opportunities to do just that!

Food Blogger cookie swap2012

The rules of the swap have each of the participants baking 3 dozen cookies, but we have to choose just one recipe to use for all 3 dozen. We were given names of 3 other bloggers who were participating, and 1 dozen cookies were shipped to each of them. It's completely fun to package up and ship out cookies knowing that your recipient has no idea where their cookies are coming from, and equally fun receiving 3 boxes of cookies yourself. Last year, I made cinnamon roll cookies. This year, I wanted to try something really unique but equally tasty, and something that wouldn't be too much in danger of crumbling to pieces during shipment. I decided on these Finnish almond log cookies.  I adapted it from a recipe that I found HERE.  I decided to substitute green sugar for regular sugar to make them look more festive, and I think I hit the jackpot with that idea!

 

Finnish Almond Logs from It's Yummi.com

 

The best part about this year’s swap is that the cookie swap organizers, Lindsay and Julie , partnered up with OXO, a huge supporter for Cookies for Kids’ Cancer. So all of the participants paid a small registration fee and every dollar went directly to the charity. How awesome is that?

When I give to others, it warms my heart inside, so I truly hope that my recipients, Deanna, Chris, and Karen, enjoyed their Finnish almond log cookies!  Special thanks goes out to the wonderful bloggers who sent ME cookies this year.  Thank you, Amanda, Jessica, and Kathy for the delicious treats you lovingly sent my way!

Now I hope all of YOU enjoy this recipe as much as I enjoyed sharing it with you!

 

Finnish Almond Logs from ItsYummi.com

HAPPY HOLIDAYS!

 

Finnish Almond Log Cookies
 
Created By:

Recipe Category: Dessert
Cuisine: Cookies
Serves: 48
Prep time:
Cook time:
Total time:
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These buttery logs with a crunchy almond coating are a traditional favorite in Finland. The cookies are thick, so if you are in doubt about their doneness, bake them slightly longer to avoid pasty centers.
WHAT'S NEEDED
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar, plus 2 Tablespoons colored or white sugar
  • 1 large egg yolk
  • 1 teaspoon almond or vanilla extract, or 1/2 teaspoon each
  • 1/4 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • 2/3 cup finely chopped natural or blanched almonds
  • 1 large egg white, lightly beaten

HOW TO MAKE IT
  1. Heat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
  2. In a large bowl, use an electric mixer on medium speed to cream the butter and 1/2 cup of the sugar together until light and creamy, about 2 minutes. Scrape down sides of bowl and add egg yolk, almond extract, and salt. Mix on medium speed until well combined. On low speed, gradually add in flour, mixing just until combined. The dough will be stiff but pliable. If dough is sticky, refrigerate for 15-30 minutes.
  3. Divide the dough into 7 or 8 portions. Roll each portion on a lightly floured board or sheet of waxed paper into a rope about 3/8 inch in diameter.
  4. In a small bowl, stir together the almonds and 2 tablespoons of colored sugar, then sprinkle evenly over a fresh sheet of waxed paper or a sheet of aluminum foil. Brush each rope lightly with the beaten egg white, then carefully roll in the almond-sugar mixture to coat evenly. Cut the ropes
  5. crosswise into 2-inch pieces. Place on the prepared cookie sheets, spacing them about 1-1/2 inches apart.
  6. Bake in the center of the oven until set on top and just beginning to turn golden, 12 to 14 minutes. Let cool on cookie sheets for 2 minutes, then transfer to wire racks to cool completely.

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Filed Under: BAKING, Christmas, Cookies, recipes · Tagged: , , , , ,

Orange Gingerbread Cake with Cranberry Cream Cheese Frosting

December 1, 2012 · by · 3 Comments
Orange Gingerbread Cake with Cranberry Cream Cheese from ItsYummi.com

HI LOVELIES :)

It's time for another installment of Sundays with Joy... Technically I suppose it's Saturday with Joy.  I'll be posting my Joy the Baker Cookbook recipes on Saturdays now because I've added another weekly activity into my blogging arsenal.  I know, I know... I'm constantly yapping about how busy my life is, so how can I possibly make room for yet ANOTHER activity?  Well, I haven't mentioned this to you yet, but I lost my job 2 weeks ago.  Boo hiss, right?  So the door of employment was closed and until I can find the newly opened window that I've been told to keep a look out for...you know, the one that will include a new adventure to embark on that will bring some bill-paying income into the house, I need to keep my mind and body engaged to avoid self pity and depression from setting in.  Enter #SundaySupper.

Each week, the group members are given a theme that we then use to create a recipe around.  Tomorrow will be my first post with the group and I can't wait to share the theme and my recipe with you!

But TODAY, I have something that's equally as wonderful to share.  It's magical and wonderful and it's likely to cause you to see unicorns in your sleep.  It's gingerbread with a yummilicious twist!

 

The recipe for the cake is the creation of Joy the Baker.  It's a flavor packed, spiced up gingerbread with a wonderful sweetness, thanks to the inclusion of orange zest.  Get this...It's in cake form.  No crisp yet adorable ginger people cookies for me, thank you.  These are tall, fluffy pieces of gingerbread....now that's what I'm talkin' about!  To make it even better, the cake is topped with the most delicious cream cheese frosting I've ever eaten!  Seriously, I couldn't keep my spoon out of the bowl.  Joy's recipe (which you can find in her cookbook, or on her blog), is wonderful in and of itself, but I had some extra cranberries left over from Thanksgiving, so I put my blender on puree and went to town.  The tangy cranberries helped to tone down the sweetness of the cream cheese and sugar, making this frosting the kind I'd like to drink through a straw on a daily basis.  Cranberries are high in antioxidants so that makes this frosting totally healthy.  You can tell your doctor I said so.  No, you can't give him my phone number.  Well, unless he's single and has an adorable smile and a relatively thick wallet.  Yes, I'm very happy in my relationship with Brian.  No, it's not cheating....it's...it's...  Shush now... go make this cake and enjoy it.  I look forward to seeing you here again tomorrow :)

Orange Gingerbread Cake with Cranberry Cream Cheese Frosting
 
 
WHAT'S NEEDED
  • #ingredient#

HOW TO MAKE IT
  1. #instruction#

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Recipe Type: Dessert
Cuisine: Cake
Author: Chef Becca Heflin
Prep time:
Cook time:
Total time:
Serves: 8-12
This light and fluffy gingerbread cake is accented with sweet orange zest then topped with a decadent cranberry cream cheese frosting. It will make the perfect dessert at your holiday table.
Ingredients
  • [b]FOR THE CAKE[/b][br]
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons vegetable or canola oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup unsulphered molasses (not blackstrap)
  • 1/4 cup honey
  • 2 teaspoons orange zest
  • 3/4 cup warm water
  • [br]
  • [b]FOR CRANBERRY CREAM CHEESE FROSTING[/b][br]
  • 1 block (8 ounces) cream cheese, softened
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 3-4 cups powdered sugar, sifted
  • 2-4 Tablespoons cranberry puree, depending on desired consistency of frosting.
Instructions
  1. Place a rack in the upper third of the oven and heat oven to 350 degrees F. Lightly grease and flour an 8×8- inch square baking pan. Set pan aside.
  2. In medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
  3. In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale. Add molasses, honey, and orange zest and stir to combine. Add the dry ingredients to the wet ingredients and stir together until entirely incorporated. Add the warm water and gently stir until the mixture is smooth and silky. Pour the batter into the prepared pan.
  4. If you find that the mixture fills the pan more than three quarters of the way full, transfer to a larger 9 or 10-inch round cake pan, or fill a mini loaf pan with excess batter.
  5. Bake cake for 30-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  6. While the cake bakes, make the cream cheese frosting.
  7. In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed. The cream cheese should be as soft and smooth as possible. Stop the mixer.
  8. Scrape down the sides of the bowl, add the butter, and beat the two together on medium speed until smooth and incorporated. Add two cups of powdered sugar and mix until incorporated. Add 2 Tablespoons cranberry puree and remaining cup of powdered sugar. Beat on medium high speed until frosting is smooth and silky. If thinner consistency frosting is desired, add more puree a Tablespoon at a time. If thicker frosting is desired, add more powdered sugar.
  9. Allow cake to cool in the pan for 20 minutes. Remove from pan and cool completely on a wire rack before frosting the cake.
Notes

If wrapped well, this cake can be stored in the refrigerator for up to 3 days. If left unfrosted, it also freezes well.

This recipe was linked up to the following linky party. Head on over and check out more goodness!

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Banana Chocolate Caramel Bread

October 3, 2012 · by · 7 Comments
Banana Chocolate Caramel Bread from ItsYummi.com

So... A few days ago, there I was, minding my own business.  I was trying to get some exercise and keep my mind off of food for at least 30 seconds (good gravy, I hate dieting!), so I was dancing around the apartment like a female version of Kevin Bacon in Footloose.  By the way, have I mentioned how much I adore that movie?  Aside of a completely hot Kevin Bacon, that music was...and still is, DA BOMB.

 

Anyhoo,  I twirled too fast and got dizzy, so I made a decision then and there that exercise and I don't get along.  I love justification.

Then I went into the kitchen to get a glass of water and I tripped over something.  Likely, it was my own two feet that caused the stumble, but I'll pretend that there was actually something trippable on the floor so I don't appear to be a COMPLETE doofus.  Hey, don't judge me... I'm old...at least I was making an attempt at movement.  OK, so after I looked behind me to see what I had tripped over (you do that too, right?), I looked on the counter and noticed a couple of brown spotted bananas.  As you likely know, there's not much better use for over ripe naners than to throw them into banana bread!  Heck to the YES! Then my old brain reminded me of a secret stash of Hershey Caramel Kisses that I had hiding in the back of the baking cabinet.  A round of fireworks shot off in my head, my internal light bulb turned on, and I knew EXACTLY what I would do with those sweet babies!

 

Yep, it's true.  Every once in a while, ol' Chef Hef hits a recipe idea out of the ballpark.  This banana bread, my Dearest, will ROCK YOUR SWEET WORLD!  I just kept taking my ideas over the top and the bread just kept getting better and better.  I let 3 people taste test it for me, and every single one of them had the same reaction... these deep, orgasmic sounding moans.  Not a single one was able to speak without food in their mouth.  It was what every chef dreams of... a gloriously happy, speechless customer.  It was a little piece of Heaven on Earth for yours truly.

 

Do you want to enjoy that same kind of bliss?  Of course you do!  Go grab your apron and I'll meet you in the kitchen!

 

Banana Chocolate Caramel Bread
 
Created By:

Recipe Category: Dessert
Cuisine: Dessert Breads
Serves: 12
Prep time:
Cook time:
Total time:
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This moist banana bread has been stuffed with Hershey's Caramel Kisses, then drizzled with a wonderful home made caramel sauce and a light dusting of powdered sugar to bring you and your sweet tooth to a happy place!
WHAT'S NEEDED
  • Ingredients
  • 2 cups (8.8 ounces) all-purpose flour
  • 3/4 cup (5.6 ounces) granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 medium (1 cup) ripe bananas, mashed
  • 2 eggs
  • 1/3 cup canola oil or melted unsalted butter
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon caramel flavoring
  • 12 Hershey’s Caramel Kisses, unwrapped
  • Caramel sauce for garnish (optional)
  • Powdered sugar for dusting (optional)

HOW TO MAKE IT
  2. Heat oven to 350°F.
  3. Line a 9x5-inch loaf pan with parchment paper, extending paper up sides of pan, or spray with non-stick spray; set aside.
  5. In a large bowl combine bananas, eggs, oil, milk, caramel flavoring, and vanilla extract. Add flour, sugar, baking powder, cinnamon, nutmeg and salt to banana mixture; stir just until moistened.
  6. Pour two thirds of the batter evenly into the pan. Place 12 caramel Kisses on top of the batter, spacing them apart as evenly as possible. Pour remaining batter on top of the kisses and spread with a spatula to assure that all of the candy is covered with batter.
  8. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove bread from pan by using the edges of the parchment paper to lift bread from pan, or use a butter knife to loosen sides of bread from the pan and invert pan to remove bread. Allow it to cool completely on a wire rack.
  10. Drizzle warm caramel sauce over the top of the loaf and dust with powdered sugar. If desired, serve with additional caramel sauce.

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Filed Under: BAKING, bread, recipes · Tagged: , , , , ,

Pumpkin Ginger Chocolate Chip Muffins

September 29, 2012 · by · 7 Comments
Pumpkin Ginger Chocolate Chip Muffins from ItsYummi.com

I'm sorry. Really truly sorry. This pumpkin ginger obsession of mine has sort of overtaken my life. I took a poll over on my Facebook page a couple of nights ago, asking my fans which of 3 recipes they'd like to see me post today. As I typed out the options, I was a bit embarrassed. EVERY one of them included either pumpkin or ginger...or both.  I do realize that this blog of mine should be filled with a diverse assortment of recipes.  I don't want to be the blah blah boring blogger.  I want you to fall madly in luv with me so that you'll come back every time I have a new post!

MY PLEDGE TO YOU, MY WONDERFUL READER:

I, Chef Becca "Boo" Heflin, pledge that I won't bore you with any more pumpkin creations for a while, but I HAVE to get this last one off of my keyboard and into your mouth. It's simply too yummilicious to keep it all to myself.  Behold the beauty of these pumpkin ginger chocolate chip muffins!

 

 

 

If you've ever baked with pumpkin, you're already aware of how much moisture that it adds. I really should call these cupcakes, because the texture is really more cake-like than it is muffin-like. Truth be told, the only difference between the two is the amount of sugar added. Typically, muffins contain half the sugar of a cupcake. Unless you're consuming a muffin from Starbucks...then all bets are off!

 

OK my lovely... LET'S GET COOKIN'!!

Pumpkin Ginger Chocolate Chip Muffins
 
Created By:

Recipe Category: Dessert
Cuisine: Cupcakes / Muffins
Serves: 12
Prep time:
Cook time:
Total time:
Print

 
When you combine the warm, earthy spices of cinnamon, nutmeg, and ginger with creamy, comforting pumpkin puree, and then kiss it all with some chocolate, you've got a special, VERY yummilicious dessert!
WHAT'S NEEDED
  • 1.5 cups (6.6 oz. or 195 g) all-purpose flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup canola or vegetable oil (can also use 1/2 cup melted butter)
  • 1/4 cup sour cream
  • 1/2 cup (3.7 oz. or 100 g) granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (180 ml) solid packed, canned pumpkin puree
  • 1/4 cup candied ginger chips (or finely diced crystallized ginger)
  • 1 cup (175 g) semisweet chocolate chips

HOW TO MAKE IT
  1. Heat oven to 350 degrees F.(177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners and spray each cup lightly with a non-stick vegetable spray.
  2. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
  3. In a medium bowl, whisk the oil and sugar until well combined. Add the eggs, one at a time, whisking well after each addition. Mix in the pumpkin puree and vanilla extract. Scrape down the sides of the bowl. Alternately add the flour mixture and sour cream, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips and the candied ginger.
  4. Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

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Filed Under: BAKING, chocolate, muffins, recipes · Tagged: , , , , ,

I’ve got a Girlfriend… with Apple Crisp!

September 16, 2012 · by · 6 Comments
Cinnamon Apple Crisp from ItsYummi.com

CONFESSION:

 

I'm having a one-sided emotional love affair...with a woman.  I believe I've mentioned her once or twice or maybe a hundred times before today.  Her name is Joy, and Brian not only knows about my infatuation with her, he's totally okay with it!!  *thump thump*  What a great guy he is!

Joy is everything I need in a relationship that can't already be found in my relationships with God or Brian.  What?  You don't believe me?  Read on...I have PROOF!

 

Joy's got really great fashion sense.  If I need to know what color lip gloss goes best with my eye and/or sweater color, I'm DEFINITELY not asking Brian for advice.  His idea of high fashion is wearing knee high tube socks with his dress shorts.

I'd be willing to give up a slab of bacon that God doesn't really know or care much about the latest trends in Revlon colors, either.   JOY knows her fashion and makeup, though.  Based on photos I've seen, she rocks every book signing that she attends. Perfectly adorable hair, fashionable clothes, and the perfect application of makeup. I'll bet she looks totally adorable in a pair of skinny jeans, too. Speaking of skinny jeans, I think the last time I fit into a pair was back in the 6th grade.  These days, I MIGHT be able to get an arm in there if I pushed really hard, but then I'd look like a butcher had shoved my arm into a sausage casing.

 

FAIR WARNING:  Getting old isn't for sissies.  Learn to love who you are now so that when your boobs start sagging to your stomach you can still look in the mirror and see your beautiful soul shining through.  My sweet Joy has the whole package and then some.  A fit body, adorable spirit, caring heart... *sigh*  Ain't love grand?

 

She's also an incredible author.  She owns the English language and knows how to use it!  ROCK THOSE WORDS, girlfriend!  I bet she's a hellion when she plays Words with Friends!  Simply stated, her stories make my heart smile. Like the one she blogged about last week.  She talked about Kitten.  The story was so sweet, my teeth started to hurt a little.  OH, and she didn't just TALK about her adorable cat.  She gave us gorgeous photography to go with those beautiful words.  Yet another thing I L-O-V-E about her.  The photography on her blog is STUNNING.  I think it goes without mentioning that she's an incredible cook, too.  Why else would I have a desire to make EVERY recipe in her cookbook?  Even the ones with coconut (of which I'm deathly allergic) were tempting for me to try.

 

Right about now, you may be shaking your head and wondering if I'm trying to embarrass the heck out of myself and/or Joy Wilson.  I'm NOT trying to do that, Joy!  Pinky swear.  I realize that lots of you girls out there likely have wonderful FRIENDSHIPS with women who possess many of the same qualities as Joy, but I wonder...do you have dreams about your friend?  Dreams where you're wearing matching aprons like this one?

Dreams where you and your friend are baking together in a cozy kitchen?  Do you spend time at work daydreaming about yummilicious challenges where you taste test each other's lemon curd to see whose is best?  Do you get a little giddy when you imagine dancing like a rock star with your girlfriend in the kitchen?  I didn't think so....and apparently, Joy is more like you and less like me.  I have proof of THAT, too.

 

The recipe I made from her cookbook this week is apple crisp.  Not just ANY apple crisp, mind you.  Joy calls it "MAN bait" apple crisp.  Oh crap...my life may be ruined.  *sigh* At least I have some of this crisp to feed my emotions with.  It would make me feel a whole lot better if you bought a copy of Joy's book and made some of this crisp, too.  At least then we'll have one more thing in common...a mutual affection for a girl named Joy.  Pretty please? 

CLICK HERE FOR THE RECIPE

 

Filed Under: BAKING, fruit desserts, recipes · Tagged: , , , ,

Tell Me Tuesday – Sweet Heat Chefs

August 21, 2012 · by · 5 Comments
Apple Pie Egg Rolls - ItsYummi.com

If you were around this blog or my Facebook page last week, you may have heard me mention that I was going to implement a couple of exciting changes to the format of my blog posts. One of those changes involves today's topic: TELL ME (ABOUT IT) TUESDAY!

Tell Me Tuesday is an opportunity for you to meet the awesome people behind some of my favorite websites. Today's featured site happens to be a food blogger, but that may not always be the case. There are some incredible authors, retailers, couponers, and other small businesses out there that I think you might be interested in, so I'll be giving them a few minutes in the Yummilicious spotlight. That way, you can learn about why I adore them so much and who knows...maybe you'll find that they're right up your alley, too! Without further ado, I'd like to introduce you to Monica from Sweet Heat Chefs!

WEBSITE - http://www.sweetheatchefs.com

FACEBOOK - http://www.facebook.com/SweetHeatChefs

TWITTER - https://twitter.com/sweetheatchefs

PINTEREST - http://pinterest.com/sweetheatchefs

Monica started her site as a result of a mother/daughter cooking competition on the Rachael Ray show that she entered...and ultimately WON, with her daughter, Jasmine.  Look how adorable they are!

 

Monica cooks with her heart and it definitely makes her dishes shine. Everything she makes is so warm and comforting. One of her recipes that stands out for me is her Apple Pie Rolls. Look at this yummiliciousness!

 

After seeing how great the recipe looked and realizing how easy they were to make, I just knew that I needed to make a batch for myself.

If you like the looks of this dessert, head on over to Monica's site for the recipe to this and many other great dishes!

Filed Under: BAKING, pastries, pies, recipes · Tagged: , , , , ,

Mint Cheesecake Swirl Brownies

July 23, 2012 · by · 10 Comments
mint cheesecake swirl brownies from ItsYummi.com

If there's one thing I look forward to about winter in Wisconsin, it's Girl Scout cookie time!  Cutie patootie girls delivering me boatloads of my beloved Thin Mints... *swoon*

 

I recently came upon the knock-off version of that awesomesauce cookie.  Keebler Grasshopper cookies.  When I bit into one of those beauties, all I could say was SHA-ZAM!  They weren't exactly the same as the original, but they were gosh darned close!  At least now I know that no matter what time of year it is, I can chow down on a couple of frozen cookies.  Whaaat?!  You don't eat 'em frozen?!  You TOTALLY should...  They're da bomb, my lovely!

 

My obsession with minty cookies is not too far above my adoration for cheesecake, so when I came across this recipe for a Thin Mint cheesecake brownie over at Sweet Pea's Kitchen, I just knew I had to make myself a batch PRONTO!  After I had finished drooling all over myself, I sat down and savored one of these babies.  Have you ever wondered what Heaven is like?  WONDER NO MORE, my friend!  Have one of these and you'll be flyin' high in the clouds.

This recipe was submitted to the Chef In Training TUESDAY TALENT SHOW

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Mint Cheesecake Swirl Brownies

16 large or 24 small brownies

Mint Cheesecake Swirl Brownies

WHAT YOU\'LL NEED

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 package (8 oz.) cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 3/4 teaspoons vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1 cup flour
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups coarsely chopped mint cookies

HOW TO MAKE IT

Heat oven to 350 degrees F (325 convection oven). Spray the bottom and sides of an 8-inch metal baking pan with non-stick spray. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray the parchment.

Melt the butter in a small saucepan over medium heat. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, powdered sugar, vanilla extract, and peppermint extract until combined, about 1 minute.

In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined.

In a large bowl, whisk together eggs until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, then stir in the mint cookies.

Spread half of brownie batter into the prepared baking dish, followed by cream cheese layer. Distribute the remaining brownie mixture in 8 dollops over the cheesecake layer and spread evenly. Swirl in with a knife or spatula.

Bake for 24-28 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

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Saturday Snack – Caramel Whoopie Pies

July 21, 2012 · by · Leave a Comment
Quick Fix Caramel Whoopie Pies from www.ItsYummi.com

Welcome to snackin' Saturday!  I planted a cute title on today because it just so happens that today, July 21st, is national junk food day.  An extra special thanks goes out to the super duper person who gets to come up with fun names for days.  Way to go on the junk food, man!

 

It's also my brother Scott's birthday, and although we rarely see each other any more, I figured I would use his special day to make something festive and birthday looking.  Like these whoopie pies!

 

I think sprinkles are an awesomesauce addition to any birthday food, don't you?  I don't care if you're 9 or 90... the sight of sprinkles should bring a smile to your face and cause you to make babbly sounds.  If it doesn't, please stand in the "I'm a grump" corner and wait your turn for a tickle torture.

 

Wanna know the BEST part about these whoopie pies?  They're insanely quick and easy peasy to make because the base is a boxed cake mix.  Please don't hate me because I used a shortcut. I know I have a culinary background and I should be making everything from scratch, but sometimes a girl like me needs a QUICK FIX in the sweets department.  Baby oh baby does this dessert fit that requirement perfectly!  In fact, if you're quick with a spoon and you don't mind warm icing between your cookies, you can have these whoopies in your mouth in less than 15 minutes!  Now THAT'S something to WHOOP about!

 

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Caramel Whoopie Pies

10 minutes

10 minutes

12-15 whoopie pies

Caramel Whoopie Pies

These super quick whoopie pies are a great go-to dessert for last minute guests or as an after school snack for your hungry kids.

WHAT YOU\'LL NEED

    FOR THE COOKIES
  • 1 boxed cake mix, any flavor (I used Betty Crocker white)
  • 4 ounces (1 stick) unsalted butter, softened to room temperature
  • 2 whole eggs
  • 2 Tablespoons flour
  • 1 Tablespoon caramel flavoring OR 2 Tablespoons vanilla extract
    • FOR THE FILLING
  • 1/3 cup of caramel sauce
  • 2-3 cups of powdered (confectioner's) sugar
  • 1 teaspoon caramel flavoring
  • 1-2 Tablespoons milk, as needed

HOW TO MAKE IT

FOR THE COOKIES

Heat oven to 350 degrees F.

Add all ingredients into a large bowl and use a wooden spoon or hand mixer to combine well.

Using a cookie scoop, drop evenly sized portions of dough onto cookie sheets that have been lined with parchment paper or a silicone baking mat.

Bake for 10-12 minutes, until edges are brown and cookies are set. Let cool on the cookie sheet for at least 10 minutes before transferring them to a wire rack to finish cooling.

FOR THE FILLING

Using a stand mixer or electric hand mixer on low speed, combine caramel sauce, 2 cups of powdered sugar, and the caramel flavoring. Slowly add additional sugar and milk as needed until the filling is the consistency you like. Using an offset spatula or piping bag, frost the bottoms of the cookies and then place them together, trying to match size as much as possible.

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