Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing (#1)

[ This is Cupcake #1 from Ming Makes Cupcakes ]

CUPCAKE
1 cup flour
1/2 cup unsweetened cocoa
2 tsp espresso powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk
1/2 cup chocolate chips

1. Mix flour, cocoa, espresso, baking powder, baking soda, and salt.
2. In a separate bowl, cream butter and sugar on medium until light and fluffy.
3. Reduce speed to low and add vanilla and egg.
4. Add milk and flour mixture alternately while still mixing.
5. Stir in chocolate chips.
6. Pour into lined cupcake pan.
7. Bake at 350F for 20 minutes, or until toothpick comes out almost clean.

ICING

4 oz. cream cheese

1/2 tsp banilla

2 cups powdered sugar

3 tsp cocoa

splash of mik

1. Mix cream cheese and vanilla at medium speed until creamy.
2. While beating, add sugar, cocoa, and milk gradually.
3. Spread on cooled cupcakes with icing spatula.
4. Top with chocolate chips or coffee beans.

Pizza Balls

3 cans Pillsbury Buttermilk Biscuts (10 per can)
56 pepperoni slices
block of Colby cheese
1 beaten egg
Parmesan
Italian seasoning
Garlic powder
1 jar pizza sauce (for dipping)

1. Cut the block of cheese into 28 squares.
2. Flatten a biscuit out and stack pepperoni and cheese on top.
3. Gather up the edges of the biscuit.
4. Line up the rolls in a greased 9x13 pan.
5. Brush with beaten egg.
6. Sprinkle with Parmesan, Italian seasoning, and garlic powder.
7. Bake at 425F for 18-20 minutes.
8. Use pizza sauce for dipping.

Snicker's Icebox Cake

Pudding
2/3 cup cornstarch
1 cup granulated sugar
pinch of salt
1Tbsp pure vanilla extract
3/4 cups cold whole milk
3/4 cup creamy peanut butter

Caramel Sauce
1 cup sugar
6Tbsp water
4Tbsp butter
1/4 cup heavy cream

Ganache Pouring Sauce
2/3 cup dark chocolate
1Tbsp heavy cream
4Tbsp powdered sugar, sifted
4-5Tbsp water, warm

16 whole Graham Crackers
12-14 mini Snickers, chopped

1. PUDDING
1. Combine cornstarch, sugar, salt, and milk in a blender/food processor and pulse until well blended. (or combine and whisk vigorously)
2. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approx 20-25 minutes, stirring occasionally.
3. Pudding is ready when it is thick enough to coat the back of a spoon and leave ribbons when pudding is drizzled on top of itself.
4. Add vanilla to mixture.
5. Split mixture in half.
1. Add chocolate to one half and whisk to combine.
2. Add peanut butter to one half and whisk to combine.
2. CARAMEL SAUCE
1. Place sugar and water into a saucepan over medium/low heat and stir until sugar has dissolved.
2. Dissolve any crystals forming on the side with a wet pastry brush.
3. Once sugar has dissolved, increase heat to high.
4. Do not stir the mixture directly. Using the handle, give the pot a "swirl" to keep the mixture moving. The mixture will start to bubble after a minute or so.
5. Once the mixture starts to turn a light golden shade, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine. (bubbles will subside upon cooling).
6. Set aside to cool completely.
3. GANACHE POURING SAUCE
1. Place chocolate and heavy cream in a bowl over (not on) simmering water.
2. Let chocolate and cream sit for 2-3 minutes to melt without stirring.
3. Slowly stir mixture to combine.
4. Add powdered sugar and mix to combine.
5. Add water 1Tbsp at a time, mixing after each addition until pouring consistency is reached.
6. Set aside and let sauce cool to warm.
4. TO ASSEMBLE
1. Create a foil sling by placing a piece of foil in a pan with a 1 inch overhang on each side.
2. Place graham crackers side-by-side until bottom of pan is covered.
3. Spread a thin layer of chocolate pudding on top.
4. Place second layer of graham cracker on top of chocolate pudding.
5. Spread a thin layer of peanut butter pudding on top.
6. Repeat sub-steps 2-5 until both chocolate and peanut pudding is gone.
7. Pour cooled caramel sauce on top and set aside to set.
8. Pour cooled ganache sauce on top and add chopped Snickers on top.
9. Finish with caramel and chocolate drizzle.
10. Place cake in refrigerator for freezer for at least 8 hours to set or overnight.
    (Freezer will make the pudding texture to be more like ice cream)

TIPS:

1. The recipe will yield one 8x8 cake.
2. Variations:
1. graham crackers -> chocolate graham crackers
2. peanut butter -> Nutella
   (Nutella Icebox Cake)
3. peanut butter -> caramel OR peanut butter pudding -> caramel pudding
   (Twix Icebox Cake, and top with Twix instead of Snickers)
3. Cake can be kept in the freezer or refrigerator for up to two days.

(Valentine) Jelly Pops

Layer 1 (Red) - [basically make jello...]
1/2 cup boiling water
3oz package strawberry flavored gelatin dessert (sugar free dissolves very easily)
1/2 cup cold water

Layer 2 (Pink)
1/2 cup cold water
1.5 envelopes plain gelatin
6oz strawberry flavor Yoplait yogurt

Layer 3 (White)
1/3 cup cold water
1 envelope (minus 1/2 tsp) plain gelatin
1/3 cup sweetened condensed milk

8 wooden sticks, cut into 2 inch lengths
Some type of mold - either ice-pops, cupcake tins, plastic cups, anything really

1. Layer 1 - Make jello according to directions on box.
     -  Dissolve strawberry gelatin in boiling water. Add cold water.
     -  Pour 1tsp into each mold.
     -  Refrigerate until firm but not fully set (30-45 minutes)
2. Layer 2
     -  Pour water into small saucepan on low heat. Sprinkle with gelatin and allow to soak for a minute or two, stir constantly until gelatin is dissolved. About 5 minutes.
     -  Remove from heat and stir in yogurt.
     -  Allow to cool to room temperature.
     -  Pour 1Tbsp into each mold.
     -  Refrigerate until firm but not fully set (30-45 minutes)
3. Layer 3
     -  Pour water into small saucepan on low heat. Sprinkle with gelatin and allow to soak for a minute or two, stir constantly until gelatin is dissolved. About 5 minutes.
     -  Stir in sweetened condensed milk.
     -  Allow to cool to room temperature.
     -  Pour approx. 2tsp. into each mold
4. Refrigerate several hours or overnight, until fully set.
   Garnish with wooden stick if desired.

TIPS:

I found that the Layer 1, 2, 3 ratios are: 1tsp, 3tsp, 2tsp... so 1/3/2 to get pictured ratios.

Stained Glass Sugar Cookies

1 Package of sugar cookie mix
     OR:
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 tsp vanilla extract

Jolly Ranchers

Baking Sheet
Wax Paper
Cookie Cutters (one large, one small)

Preheat oven to 375F

1. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.
3. Gradually blend the dry ingredients.
4. Roll out dough out flat.
5. Cut out the cookies with a large (heart) cookie cutter and transfer to a baking sheet. Then cut out the center of the cookies with a smaller (heart) cookie cutter.
6. Place 2 Jolly Ranchers in the center of each cookie.
   (can break up Jolly Ranchers if you'd like more than 2 colors in each cookie.)
7. Bake 8 to 10 minutes, or until golden.
8. Let cookies stand on cookie sheet for 2 minutes before removing to cool on wire racks.
   (To prevent sticking, place waxed paper between layers of cookies.)