Chocolate and Bacon Maple Cupcakes

Downtown Boulder, Colorado has become known for great little eateries, bookstores and coffee houses.  In fact, in 2010 the town was deemed the best Foodie town in the US by Bon Appetit Magazine. And considering the town is usually named one of America’s fittest cities by various media publications, many of these local boutique shops and restaurants are organic or health-conscious.  Along comes Tee and Cakes, a refreshing and decadent change to compliment the earthy cuisine in Boulder.  This shop is for the most sophisticated sweet tooth who has no fear of trying the most unique gourmet desserts. The atmosphere is cheery and as the name suggests, one can even buy a cupcake themed t-shirt while sipping coffee and enjoying cake.  One of the owners is a graphic artist who has designed a great selection of “sweet” apparel.
Since its opening, Tee and Cakes has become most famous for its superb selection of cupcakes and custom cakes for special events.  The custom cakes are quite simply … works of art.  Executive Pastry Chef and owner, Kim Boos delivers stunning designs that are not only whimsical and one-of-a-kind, but taste like heaven.  I know this first hand because I always buy my cakes from Tee and Cakes.

But if you really want something special, you must try their famous Chocolate and Bacon Maple Cupcakes.  These cupcakes have received regional and national attention as being one of the most unique and decadent cupcakes … ever!!  Even Food Network was impressed and featured this recipe on an episode of Unwrapped! So, if you’re ever in Boulder … do yourself a favor and swing by Tee and Cakes.  And if not, give this recipe a try and watch even those skeptics who say “bacon and chocolate?” beg you for the recipe.

Chocolate and Bacon Maple Cupcakes
Maple Cake Recipe

• 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
• 1 1/2 cups all-purpose flour, plus more for pans
• 1 1/2 cups cake flour (not self-rising)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 1 1/4 cups milk
• 2 T Maple Extract

Directions
Preheat oven to 350 degrees. Line the cupcake pans with your choice of cupcake liners. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in maple extract. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Using a scoop fill the cupcake liners 2/3 full.
Bake until golden and cool.
Ganache Recipe

• 1 pound Semisweet Chocolate chopped or Chocolate Chips
• 2 cups heavy Cream
• Pinch of Salt

In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. To get silky smooth ganache it takes longer to mix than you think! Add salt; stir until combined. Transfer to a clean bowl and let chill overnight or until spreadable.
When cupcakes have cooled spread some ganache on top. Chill for a minute or two. While chilling cook up some of your favorite bacon however you like it. Brian likes his chewy and Kim likes hers crunchy and toasted.
Chop in pieces and top the cupcakes and … voila!

Chocolate truffles

 

Chocolate is such a personal thing. I almost feel the same with chocolate as I do with perfume. I would hesitate to offer someone chocolate (as perfume) unless I knew exactly what they liked.
By the way, have you heard of  Le Whif? The idea here is to sniff chocolate scent, getting a high from it minus the calories.
In any case, this is  made with Callebaud, which is my favorite maker with  a touch of lime zest.
INGREDIENTS: For 8 truffles (can double or triple the recipe)

• 2 ounces of whipping cream
• 100 g. or 3.4 ounces of Callebaud dark semi-sweet
• 1 Tablespoon of unsalted butter
• Zest of half a lime
• 1/4 cup of unsweetened cocoa powder

METHOD:

1. Grate the chocolate into slivers with a knife. Set aside.
2. Heat the cream to the boiling point; remove from the heat, add the chocolate and stir till the chocolate melts completely. Add the butter and stir to melt. Add the grated lime zest and stir to combine.
3. Pour into a greased small cube-shaped container. Cover with wrap and store in the fridge for at least 2 hours; remove from the fridge and unmold with a knife; cut into small squares, sprinkle with cocoa powder on all sides and serve.

This post is part of a truffle mania challenge in which some chocolate loving foodies are bringing their own personal touch to truffles on May 30, 2011.

 

Chocolate, Peanut Butter Cookie Dough

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

I’m totally a good person to surprise.
If you tell me that you’re stuck in Seattle working all weekend, and you can’t come down for my birthday,  I’ll believe you.  I’ll believe you, because I love you and you’re not a liar.
If you tell me that you’re working away in Phoenix, and you simple can’t get away to celebrate my birthday,  I’ll believe you.  I’ll believe you, because I love you and you’re not a liar.
You’re going out of town to visit our grandparents?  Really?  You have to go this weekend when you knew it was my birthday?  Um… ok.  It must be important.  Go on.  I believe you.  yadda yadda yadda… you’re not a liar.
This birthday.  Oh man! I was hit with surprise, after surprise, after surprise.

Surprise!  Jill dyed her hair pink and you’re about to eat that mega doughnut… and why the heck is that kid screaming?
Surprise!  Your sister flew down from Seattle just to drink margaritas with you for the day!  Ps.  I love you, but I didn’t get a good picture of you on your visit down.  Pps.  I’m sorry.
Surprise!  Your mom and dad made you a cake!
Surprise!  Your family isn’t out of town!  They’re taking you to dinner… silly.  And there’s ice cream!
Surprise!  We’re at Disneyland.
Surprise!  Space Mountain is broken. Twice.  …Look at you standing in line like a numb-skull.
Surprise!  A very special boy  flew in from Phoenix to sit on your doorstep with wine and flowers… But… surprise! You didn’t get home until super late… because you’re a work-a-holic… and he was blowing up your phone… but you didn’t know he was on your doorstep or you totally would have gotten home sooner… or you would have at least straightened up your apartment… and done a load of laundry… and washed your hair… and wait,  you really hope you flushed the toilet.

Surprise!  Dinner with friends tastes AWESOME.
Surprise!  Welcome to caketown!
Surprise!  Pretzels!!  Thank you, Grande.
Surprise!  Ethan made you hot dogs out of cake!
Surprise!  Drink this beer and shove all of these jelly beans in your mouth.  Thank you, Melissa!

Surprise!  Cupcakes at midnight.
Like… the best/most ridiculous/ stupidly decadent cupcakes… at midnight.

Allow me to tell you about these cupcakes.  You might want to sit down.  You’re probably already sitting down… unless you’re one of those people that has a standing up desk situation.  You’re the future.  Look at you… showing off and being the future.
These cupcakes are ridiculous.  I apologize.

Soft chocolate cupcakes baked up and cooled.
A small hole is carved out of the top of the cupcake.  A walnut sized ball of Peanut Butter Chocolate Chip Cookie dough is placed in the center of the cupcake.
Cupcake is topped with glossy meringue frosting.  Cupcakes are torched under the broiler… toasting the marshmallow frosting.
What I’m trying to tell you is that I’ve made the best cupcake ever.  Cake meets cookie dough meets toasted marshmallows.

These are, most definitely, special occasion cupcakes.  Don’t go making these, willy-nilly, letting them sit around the house.  You’ll eat them for breakfast.  You’ll eat them at midnight.  You’ll think about them all day long.
Also… if you want to be the most popular person anywhere… bring these.  Take all the credit for the cake/dough/marshmallow combination.  That’s why I do this… to make you look great!
Seriously.

Thank you to every one of you who came here to wish me a happy birthday.  Really.  From the inside of my heart I thank you, I like you, and I appreciate you.  I feel like we’re friends… because we are.

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes
makes 24 cupcakes
cupcakes from Organic and Chic
meringue from Take a Megabite
Print this Recipe!

For the Cupcakes:
(if you don’t want to use all organic ingredients… this recipe will still turn out wonderfully)
2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water

For the Cookie Dough Balls:
1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2-3 tablespoons natural peanut butter (if you have a nut allergy, 2 tablespoons of yogurt will work as a binder as well)
1 cup semi sweet chocolate chips

For the Meringue:
4 large egg whites
1 1/2 cups granulated sugar
1/2 cup light corn syrup
large pinch of salt
2 teaspoons pure vanilla extract

For the Cupcakes:
Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together.  Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet, but that’s ok.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with cookie dough ball.

For the Cookie Dough Balls:
In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine.  Beat in peanut butter (or yogurt if using) along with the vanilla extract and stir to combine.
Whisk together the flour, baking soda and salt.  Add all at once to the butter and sugar mixture and stir until incorporated.  Fold in chocolate chips.
Spoon a scant tablespoons size amount of dough in your hand.  Roll into a ball and place on a cookie sheet.  Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.

For the Meringue:
In a large pot, bring about 2 inches of water to a simmer.
In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.  The mixture will be grainy, because of the sugar.
Place bowl over simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs.  Yucky.
Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes)  The mixture will be fluffy and glossy and look like melted marshmallows.  It’ll be sticky too.  Beat in the vanilla extract last.   Cover, and set aside until ready to frost cupcakes.

To Assemble Cupcakes:
Use a small paring knife to cut a 3/4-inch whole out of the top/center of the cupcakes.  Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.
Place dough balls on top of cupcakes.
Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip.  Use your instincts for the size of the tip.  Any size (star or round) medium tip will do for frosting these cupcakes.  Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion.  Frost all cupcakes.
Turn on oven broiler.  Yea… it’s about to get real.
Place 12 cupcakes on a baking sheet.  Place cupcakes under the broiler for about 1 minute.  Don’t even close the broiler door.  Keep an eye on them as they toast.  You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly.  Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.
Serve cupcakes!
Cupcakes will last, in an airtight container in the refrigerator, for up to 4 days.  They’re delicious.

 

Chocolate Almond Babka

On Food Sunday Chocolate Almond Babka

 

Happy Sunday Bread Heads!
There are about as many recipes for Babka as there are stars in the sky, but this one is mine! Babka are almost always twisted or spiraled in their form, allowing the fillings to be layered without actually layering them. This one is an Chocolate Almond Babka with raisins and walnuts. I also bake in cake pans that allows for the unique spiral affect.
There are a lot of steps in this break but it really only takes about 4 hours (including rising and baking time) and none of the steps are particularly hard. So if you want a really special and fairly easy treat for a brunch or tea this is your bread.
Now, let’s bake!

Chocolate Almond Babka:
Ingredients:
For the Sponge:
2 cups all purpose flour
2 packages (4 ½ teaspoons) yeast
½ cup milk
1 ¼ cups hot (120 – 130 degrees) water

For the Dough:
½ cup sugar
1 teaspoon salt
½ cardamom
½ teaspoon vanilla extract
2 eggs
2 egg yolks
3 cups all purpose flour
1 stick (1/2 cup) butter at room temperature.

For Filling:
16 oz almond paste
8 oz bitter sweet chocolate, melted
1 cup raisins, plumped in brandy or water
1 cup roughly chopped walnuts


Baking Pans – 2 8” cake pans greased. If you do not have cake pans this can be baked on sheet pans, but you won’t get as tall a rise.

Method:
To make the sponge, in your large mixing bowl or the work bowl of your stand mixer combine the flour and yeast. Add the hot water and milk and stir vigorously for 2 minutes. Cover the bowl and allow it to foam and double in volume for 2 hours.
Uncover the bowl and stir down the sponge. Add the sugar, salt, cardamom and vanilla. Stir for one minute to make sure all the ingredients are worked into the sponge. Add the eggs and the yolks, one at a time, mixing it in completely before adding the next.
Add 1 ½ cups of flour to the batter. Using the flat paddle attachment or a wooden spoon stir until the flour is all worked into the batter. The batter will get pretty thick at this point, don’t worry.
Cut the butter into 4 pieces. Add them one at time, stirring the dough until all the butter has been worked in (you can not do this is the butter is ice cold!). This method of adding some flour then the butter then more flour gives this bread its nice velvety texture, both when you are kneading it and eating it.
Add the rest of the flour, ¼ at a time. You will now have a soft dough that can be lifted from the bowl. If you are kneading this by hand, turn the dough out onto a well floured work surface and knead gently for 5 minutes. If the dough is sticky, sprinkle it with flour.
If you are kneading this dough with your stand mixer, attach the dough hook and knead it at low for five minutes. If the dough seems sticky (be sure to stop the mixer and check) add some sprinkles of flour.
Place the dough in a greased bowl and cover tightly with plastic wrap. Allow it to rise until it has doubled in volume, about 45 minutes. Now it is time to plump the raisins. In a small sauce pan, combine the raisins and 1 cup of water or brandy. Over low heat bring to a simmer then remove from the heat and allow to stand until the dough has risen. Drain the pan and then turn the raisins out onto a plate covered with a couple of paper towels. You don’t want them to be wet as they will add unwanted moisture to the bread.
Punch the dough down and turn it out onto a lightly floured work surface. Using a sharp knife divide the dough into two halves. Set them aside to rest while you melt the chocolate.
In a microwave safe bowl heat the chocolate for 1 minute at full power. Stir and return the chocolate to the microwave for 20 second increments, stirring each time until all the chocolate is melted. If you don’t have a microwave, place the chocolate in a heat safe bowl and put it over 2” of simmering water in a pot. The bottom of the bowl should not touch the water. Stir until the chocolate is completely melted.
Now it is time to roll out the dough. Take one of the dough balls and roll it out to a 8” by 14” rectangle. It should be about ¼” thick. Spread half of the melted spread half of the melted chocolate evenly over the dough, leaving a 1” boarder all the way around.
It would be ideal to spread the almond paste the same way, but I have never figured out how to do it without making a huge mess. So, instead, take half of the almond paste and pinch off ¼” pieces and spread them evenly over the dough. Sprinkle on half of your raisins and half of your walnuts.
Now you are going to get your hands messy. Press down, gently, on top of the raisins and walnuts. Yes, your hands are going to get some chocolate on them. But trust me you get a much better product out of doing this than not.
Go wash your hands. Dry them very thoroughly. Now starting from one of the long edges tightly roll the dough up. Very tightly pinch the seams and place the dough seam side down on the work surface.
With your rolling pin, very gently roll across the whole length of the cylinder 3 times, to flatten it. Don’t press down on the pin, just let the weight of it to the work.
Let the dough rest for 2 minutes. Then starting at one end twist about 1/5 of the dough three times. Let it rest for a minute. Then go to the next 1/5 and twist it three times. Let it rest and repeat until you have worked your way all the way down the dough. If some of the chocolate breaks through to the surface, don’t panic that is just fine.
When you have a twisted dough, place it in your prepared cake pans or on the sheet pan in a loose spiral. This dough is going to rise a lot, so don’t worry about having it touching in the spiral, leave some space for it to grow.
Repeat with the other dough. Cover both dough’s with wax paper or parchment paper and let rise for 30 minutes.
20 minutes before you bake, set a rack in the middle of the oven and preheat it to 350 degrees.
When the dough is risen slip the pans into the hot oven and bake for 45 minutes. The bread will be dark brown on top when it is done. Remove the pans from the oven and gently turn out the bread. Be careful! These loaves are rather fragile when warm!
Allow to cool completely before cutting. When you do cut into them, you’ll find layers of almond goodness and chocolate, with the raisins and walnuts adding texture to the experience!

 

Chocolate Swirled

Chocolate Swirled Cannoli Cake

Cannoli in a cake form? If you have ever had fresh cannoli you will know why this cake intrigued me. I have had good cannoli and I have had great cannoli! Just thinking about the great cannoli has my mouth-watering. Did you know that grocery store bakeries now carry ready-made cannoli shells? Need a fancy dessert to make in mintues….cannoli is the way to go! Simply make the frosting as listed below and place in a ziplock bag, snip a corner and pipe into premade cannoli shells.

The author of this cookbook is famous for taking store ingredients and turning them into new and different taste sensations. Did you know that 90% of home cooks when baking a cake use a mix? So it is genius that she takes those same mixes but with some simple additions can turn a cake into a show stopper. How about a homemade wedding cake? Her first book almost 10 years ago was a smashing hit. Taking a box mix and just adding some love to it will yield amazing results! Remember the Oreo Cupcakes I made? This was from her cupcake cookbook. Fun cookbook to try to expand your cake making skills. Think about finding a signature cake for each member of your family to celebrate those special milestones!
The Ruling: You must wait for the cake to cool before frosting it…..I didn’t. You also need to use mini chips….we had regular chips. I loved the cake. But what I loved the most was the frosting. Give me a couple of spoonfuls of that and I am a happy girl!
Chocolate Swirled Cannoli Cake
Ingredients:

• Vegetable oil spray, for misting the pans
• Flour, for dusting the pans
• 1 package (18.25 ounces) plain yellow or vanilla cake mix
• 1¼ cups milk
• ½ cup vegetable oil
• 4 large eggs
• 1 teaspoon pure almond extract
• ½ cup (3 ounces) miniature semisweet chocolate chips
• 1 tablespoon unsweetened cocoa powder

 For the frosting

• 1 container (15 ounces) part-skim ricotta cheese
• ¼ cup confectioners’ sugar, or more to taste, sifted
• 1 container (8 ounces) frozen whipped topping, thawed
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon
• ½ cup (3 ounces) miniature semisweet chocolate chips

 For the garnish (optional)

• Dusting of ground cinnamon
• Dusting of unsweetened cocoa powder
• Candied orange zest


 Directions:

1. Make the cake: Place a rack in the center of the oven and pre-heat the oven to 350 degrees F.  Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour.  Shake out the excess flour and set the pans aside.
2. Place the cake mix, milk, oil, eggs and almond extract in a large mixing bowl and beat with an electric mixer on low speed until the ingredients come together, 30 seconds.  Stop the machine and scrape down the side of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat until the batter is smooth and thickened, 1½ minutes longer, scraping down the side of the bowl again if needed.  The batter should look smooth and thick.
3. Measure out 1 cup of cake batter and place it in a small bowl.  Stir in the ½ cup of chocolate chips and cocoa powder.  Divide the remaining cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula.   Drop the chocolate cake batter by teaspoonfuls over the batter in both pans.  Using a dinner knife, swirl the chocolate batter through the plain batter to marble it.  Take care not to scrape the bottom of the pans.  Place the pans in the oven side by side.
4. Bake the cake layers until the tops spring back when lightly pressed with a finger, 28 to 32 minutes.  Transfer the cake pans to wire racks and let the cake layers cool for 5 to 10 minutes.
5. Meanwhile, make the frosting: Place the ricotta cheese, confectioners’ sugar, whipped topping, vanilla, and cinnamon in a large mixing bowl and beat with an electric mixer on low speed until just combined, 15 seconds.  Taste for sweetness, adding more confectioners’ sugar if necessary.  Using a rubber spatula, fold in the ½ cup of chocolate chips.  Refrigerate the frosting until it is time to assemble the cake.
6. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes.  Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up.  Let the layers cool completely, 15 minutes longer.
7. To assemble the cake, transfer one layer, right side up, to a cake plate.  Spread the top with some of the frosting.  Place the second layer, right side up on top of the first and generously frost the top.  Working with smooth, clean strokes, spread the remaining frosting over the side of the cake.  Garnish the cake with a sprinkling of cinnamon or cocoa powder or with the candied orange zest.

 

Chocolate French Silk Cake

Oreo and Chocolate French Silk Cake

Oreo and Chocolate French Silk Pie Cake ~ It’s a cake, it’s a pie  . . . it’s both. This is a low fat Chocolate French Silk Pie sculpted into a cake and layered with an Oreo whip cream layer.

Oreo and Chocolate Silk French Cake

If you are familiar with a traditional French Silk Pie, then I’m sure you are reading this with one eye brow raised. French Silk Pies are, well pies, not cakes. But they are also usually made with 16 tablespoons of butter and this Oreo and Chocolate French Silk Cake is made with 4 tablespoons. How’s that for low fat?
I know I’m taking a lot of liberties here with a classic, but let’s call it a personal riff. I’ve replaced the chocolate and butter with chocolate and milk in a pudding form. Not necessarily for a lower calorie count, but hey, it can’t hurt with bikini season in a month or two.


Actually, I lightened up the whole pie turned cake for textural reasons, especially since the Oreo layer is Cool Whip. Yes, I could have made my own whipped cream and I do many times, but for this I wanted Cool Whip. There’s just something about Cool whip that reminds me of being a kid.
In fact I wanted the whole nostalgic feeling of having a kid dessert-chocolate pudding and Cool Whip, but dressed in adult sophistication. If you know me or if you’re a regular reader, you know I didn’t grow up with many desserts. A dessert like this one was something that was either a once-in-awhile treat or something I enjoyed at a friend’s home.
So of course now it seems that I’m trying to right that wrong my parents inflicted on my sweet tooth.   And this cake did some serious make-up!
A few notes:

• If you prefer, this can just as easily be made in a 9inch pie pan. If you would like to make it as it appears in the picture, I used a 3×6 springform pan because I wanted a tall cake like appearance.
• This can be fully assembled the one day ahead of time.
• For a step-by-step picture tutorial to making the homemade chocolate pudding portion click here.
• I assembled mine and then actually froze it overnight and moved it to the refrigerator 2 hours prior to serving for a firmer texture. This gave the Oreo and Chocolate French Silk Pie Cake an almost ice cream cake like texture.

Oreo and Chocolate French Silk Pie Cake

Makes one 3×6 cake or 9in pie pan
Oreo Crust

• 24 Oreo cookies, crushed
• 4 tablespoons unsalted butter, melted

Instructions:

1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Set aside 1/3 cup for the Oreo Cool Whip layer. Mix remaining portion with the melted butter and then firmly press crumbs into place to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Chocolate Pudding
*For a step-by-step picture tutorial click here.

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
• 1 tablespoon vanilla extract

 Instructions:

1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add chocolate stir to combine. Add vanilla and stir to combine.

Oreo Layer

• 2 ¼ cup Cool Whip
• 1/3 cup crushed Oreos

Instructions:

1. Place Cool Whip and crushed Oreos in a bowl and mix to combine.

Assembly

1.  Pour chocolate pudding over the Oreo crust. Pour Oreo Cool Whip layer on top of the chocolate pudding. Finish cake to decorating preference. Refrigerate for at least 2 hours or overnight.

 

Chocolate-Dipped Peeps on a Stick

It’s that time of year where fluffy marshmallow bunnies and chicks covered in brightly-colored sugar are everywhere. It’s almost like an invasion: Attack of the Peeps.
So, we dipped the little wabbits in a bit of dark chocolate and had instantly made our very own chocolate-marshmallow treats. Add a stick and the kids will think they won the jackpot.


 

Chocolate-Dipped Peeps on a Stick
12 Bunny-Shaped Peeps
6 ounces melting chocolate
12 paper sticks
sprinkles, if desired

Cut Peeps apart and freeze. This will make the chocolate-dipping easier. In a double boiler over low heat, melt the chocolate until smooth. Take frozen Peeps from freezer and insert sticks at least halfway up the body. Dip into melted chocolate. Allow to drip and then place on parchment and sprinkle with colored sprinkles, if desired. Eat once set.
Makes 12 Peeps pops.