1st Blogiversary! Lavendar Brownie Cupcakes & Something I can eat right now....

Today marks 1 year from my first blog post, fruit sushi. I made a delicious Asian pasta salad last night (recipe to come), so I must have some serious asian persuasion this time of year. I had big plans to attempt a re-creation of the most delicious banana caramel cake I ate at a restaurant a few months back, however, due to my dietary restrictions until May 11th that deliciousness is going to have to wait. I did attempt a vegan/gluten free version, but they came out with about the same consistency of a gummy bear. Instead my 1 year blogiversary will be celebrated with some Lavendar Brownie cupcakes (for everyone else) and some no-bake almond butter chocolate bars (for me and everyone) inspired by a recipe from a fabulous blogger I met at the bakesale the other weekend. Everything (banana cupcakes aside) turned out great and I feel like my blogiversary recipes are the perfect culmination of my year of experiments......some successes, some failures, but overall a sense of pride that comes with creating something with my hands and the joy of sharing my creations with others.





Lavendar Brownie Cupcakes
recipe from Martha Stewart Cupcakes Book

Ingredients
-3/4C + 2T all purpose flour
-1/2t baking powder
-1/2t salt
-10-1/2T butter
-3-1/2oz unsweetened chocolate
-1-1/3C sugar
-2 large eggs (room temperature)
-1t vanilla extract

Directions
1. Preheat oven to 350°. Line 24 standard muffin tins with paper liners (I could have filled mine a little less, but I only got 15 cupcakes from this recipe).
2. Melt butter and chocolate in double boiler. Remove from heat and allow to cool slightly.
3. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
4. On medium speed beat together chocolate and sugar. Beat in eggs one at a time. Beat in Vanilla.
5. Reduce speed to low and slowly add in flour until just combined.
6. Spoon batter into muffin tins, fill a little over half way. Bake about 18-20 minutes, rotating half way through. I took them out when a toothpick came out almost clean. They continue to cook as they cool and I did not want them to be dry. Allow to completely cool before spooning on the icing.

Lavendar Icing (This recipe made about double what I needed)
-1/3C whole milk
-1/2t dried lavendar
-3C confectioner's sugar
-Violet food coloring (or equal parts blue and pink)

1. Bring milk and lavendar just to a boil in a small sauce pan. Remove from heat, cover and let steep for 5 minutes.
2. Strain milk/lavendar mixture into a medium bowl. Be sure to remove all of the dried lavendar bits. By hand, mix in 3 cups of confectioner's sugar. Slowly add in food coloring. I ended up using 4 drops of blue and 4 drops of pink.
3. Immediately spoon onto cupcakes and smooth with a knife.

Crystallized Flowers
-Edible flowers
-2t meringue powder
-2T water
-Superfine sugar

1. Remove stems from flowers
2. Whisk together meringue powder and water
3. Brush meringue mixture onto flowers one at a time and sprinkle with sugar. Place on a tray or wire rack and allow to dry completely.

No Bake Almond Butter Chocolate Bars
recipe adapted from Bridezillabakes

Ingredients
-1C granola
-1C almond butter
-1C earth balance margerine (or butter)
-3C powdered sugar
-12oz dark chocolate

1. Butter a 9x13 pan and set aside. Mix together first 4 ingredients (slowly adding powdered sugar until you reach the right consistency add more if necessary, I added a bit too much and they turned out crumbly). Spread evenly into pan.
2. Melt chocolate in double boiler and spread over bars. Allow to set before cutting.

Sweet & Salty Cookie Bars

I have begun a fantastic ritual of taking some time every Sunday evening to peruse my favorite blogs and organize the recipes I find that I would like to make and also stock pile design ideas that one day I may be able to afford to bring to fruition. Organizing is right up there with baking as a favorite activity of mine, so you can imagine the perma-smile on my face for a couple of hours every Sunday. I was able to make these chocolate chip cookie pretzel bars fairly quickly after reading the post. About once a month some girls and I get together for a girls dinner at each other's places. Maria hosted last month and I offered to bring a dessert. I needed something quick, since work has been extremely busy lately. I had all the ingredients for these laying around and I figured the sweet & salty combo would be a hit. Like everything else I have tried to date from Two Peas and Their Pod, these were delicious. I personally was hoping the pretzels would retain a little more crunch (they weren't soggy, but had absorbed some moisture), but overall they were a wonderful treat. I think the next time I make these I may even add in some caramel for another punch of flavor, YUM!

Oreo Cream Cheese Brownies

This was quite an experiment for me, since I have never made regular brownies from scratch, let alone fancy'in it up with cream cheese and oreos, but I think I did a pretty swell job. I found this recipe on visions of sugar plum and the combination of dark cocoa and cream cheese made it a must try for me. Brownies from scratch is like anything else I have tried to make from scratch; just a couple extra ingredients and a couple extra steps, but a whole lot better than store bought. So that equals totally worth it for me! Hopefully my co-workers enjoy them, and the 2 that have wedding dresses to fit into this winter won't be too upset with me for bringing in yet another treat. I did substitute some of the full fat items for reduced fat and they still taste extremely rich and delicious, but I would still rather not know the nutrition facts of these!

Natalie about to enjoy brownie # ?, she does not have a wedding dress to fit into.

Ingredients:

-1/2 cup (1 stick) unsalted butter

-3/4 cup granulated sugar

-8 ounces (1 package) cream cheese, softened (i used 1/3 less fat version and it seemed to work well)

-3/4 cup confectioners' sugar

-2 teaspoons vanilla extract

-1 cup all purpose flour

-1/2 cup unsweetened dark cocoa powder
-1/2 teaspoon salt

-2 large eggs
-1 1/3 cups coarsely chopped Oreo cookies (i used the reduced fat oreos and I can't tell a difference)

Directions:

1.Preheat oven to 350 degrees F. Line an 8x8-inch square baking dish with foil; coat foil with cooking spray.

2.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.

3.In a small mixing bowl, using a mixer on medium speed, beat together cream cheese, confectioners' sugar and vanilla extract, until well combined, about 1 minute.

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

5.In a large mixing bowl, whisk together eggs, until combined. Whisk in melted butter-sugar mixture until well combined.

6.Stir in flour mixture until just combined, followed by Oreo cookies.

7.Spread half of brownie batter into baking dish, followed by cream cheese layer; dot the top with remaining brownie batter, and spread evenly, as best as you can. Run a knife through batter to make "swirls".

8.Bake at 350 degrees F, for 25 minutes.Cool on a wire rack to room temperature before slicing. Lift foil out of baking dish, and slice. For easier slicing, try freezing the brownies for 30-60 minutes.

I want S'more!

One lazy afternoon a few weeks ago I came across an easy recipe for S'mores cookie bars on Baking Bites and have been waiting for a good opportunity to make these for a group. Since I got back from Austin on Saturday night and had a not so productive day on Sunday, I needed a quick dessert to make for a girls dinner on Monday night. The cookie dough was super simple and assembling the chocolate and marshmallow fluff was done in a snap. The toughest part about this one was my lack of equipment (i.e. I don't have a food processor or rolling pin) so I had to crush the graham cracker crumbs with the outside of my 'adjust-a-cup' measuring cup. That still only took about 30 seconds, so I think I will be making this one anytime I need a quick, gooey treat. This will probably be the first of many pictures that is less than appealing due to my remembering I need to document my creations after the roomies and I have already dug in. We only do this to make sure they are not poison before bringing them to a gathering......

S’Mores Cookie Bars

-1/2 cup butter, room temperature

-1/4 cup brown sugar

-1/2 cup sugar

-1 large egg

-1 tsp vanilla extract

-1 1/3 cups all purpose flour

-3/4 cup graham cracker crumbs*

-1 tsp baking powder

-1/4 tsp salt

-2 king-sized milk chocolate bars (e.g. Hershey’s)

-1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.Spread chocolate with marshmallow creme or fluff.Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).Bake for 30 to 35 minutes, until lightly browned.Cool completely before cutting into bars

Makes 16 cookie bars.
*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets