Salted Caramel Cream Cheese Frosting

Salted caramel cream cheese frosting:

• 8 oz cream cheese, room temperature (soft - but not super soft)
• 1/2 cup unsalted butter, room temperature
• 1 lb powdered sugar
• 1 tsp pure vanilla extract
• 10oz salted caramel, divided
• fleur de sel or sea salt

1. In the bowl of an electric mixer, combine the cream cheese and butter, mixing on medium speed until just smooth and combined. Add the vanilla and sugar, and mix on low speed until combined. Add almost all of the the salted caramel - reserve about 2 oz for drizzling (you may have to heat it up to make sure it's viscous enough to pour into the frosting mixture). Mix on medium until the caramel is fully incorporated into the frosting. Don't overmix - you want a thick, creamy consistency for easy spreading/piping.

Coconut Filling

I used this to fill chocolate cupcakes, topped them with salted caramel frosting and sprinkled with toasted coconut. I should have taken a picture... mmmm

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla

1 3/4 cups coconut

Mix first 5 ingredients in a saucepan on medium heat. Stir consistently until thickened. (about 10 minutes)

Remove from heat, stir in coconut

Let cool before filling. Filled 24 cupcakes with leftovers :)

Best Chocolate Cupcakes EVER

Trust me: You want to make these. I've made these with several different frostings/fillings and Oh My Goodness!
Part of this post (sans pictures) is so that I don't lose this recipe. Seriously. So. Good.

Best Ever Chocolate Cupcakes!

½ C + 1 TBSP Cocoa Powder

½ C + 1 TBSP Hot Water

2 ¼ C flour

¾ tsp soda

¾ tsp powder

½ tsp salt

1 cup + 1 T Butter @ Room Temp

1-2/3 C Sugar

3 eggs

1 tsp Vanilla

¾ c sour cream

1: Combine butter and sugar in saucepan on medium heat till the butter is melted. Pour in mixer bowl and beat for 4-5 minutes.

2: add eggs, one at a time, then the vanilla

3: Whisk together cocoa and water, add to the mix

4: whisk together in a separate bowl; flour, soda, baking powder and salt

5: alternate dry ingredients and sour cream mixing just till incorporated.

Fill cupcake liners 2/3 full, bake at 350* for 18-20 minutes. Let cool in pan for 10 minutes

Ganache: (for filling, dipping, etc)

1 ½ c chocolate chips

1 cup heavy cream

1 t vanilla

Mix all together, microwave 1 minute on medium high, mix till smooth, reheating as necessary.


Assembly for SAMOA GIRL SCOUT COOKIE inspired cupcakes!
I filled the cupcakes with coconut filling, replaced the caps, dipped them in warm ganache. When the ganache set, I piped them with salted caramel cream cheese frosting , drizzled with salted caramel and then sprinkled with toasted coconut.

You're welcome. :) 

Black Bean Brownies

I really love this recipe and I thought I would share it from my blog...
I got this recipe from Melissa D'Arabian (here) and I LOVE them. They add some extra nutrition to an otherwise empty calorie treat. I added my changes/notes to the recipe at the end.

Ingredients
Butter, for greasing pan
3/4 cup cooked black beans
1/2 cup vegetable oil, or olive oil
2 eggs
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1 teaspoon instant coffee or espresso
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided
1/3 cup flour*
1/2 teaspoon baking powder*
1/2 teaspoon salt
1/4 cup confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.

In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve.

Here are the changes I made to the recipe.
1. I used canned beans and you must rinse the heck out of them if you use a canned bean.
2. I omitted the coffee, not on principle, but because I didn't have any.
3. *Since I'm high elevation I added an extra 2 TBL flour and did a scant 1/2 tea baking powder
4. Cook longer than 20 minutes! I did 20 minutes and they were definitely under done in the middle.

I had Brenan try them before I told him there were beans in it and he really liked them.