Banana Bread Cupcakes with Fluffy Nutella Buttercream

Who doesn't love banana bread amiright? Even my husband, who is allergic to bananas, loves the stuff. When he was younger, he would sometimes, take a benadryl then eat some to try to counter act the effects. Of course, you always want what you can't have. Luckily for him, as an adult, he learned he was only allergic to certain protein that breaks down in cooking so he can eat bananas as long as they've been cooked. He was like a kid on Christmas when he found that out.

Banana bread makes me think of my Grandpa, my mom's dad. He loved it, LOADED with nuts. The chunkier the better. He went through so many bananas through the week, it was a wonder my granny ever had any left over to make the bread. His love of banana bread and chocolate have always made the combination seem like a good idea to me. Throw in Nutella and you have a WINNER!

These cupcakes come together quickly. You can easily make them by hand, instead of a stand mixer. Quick and easy. They're a cupcake for sure and not just a quick bread but they are so very similar. And the buttercream, the buttercream, is like a cloud of chocolate hazelnut heaven!!!! Trust me, when I say, you need it in your life!!!

Banana Bread Cupcakes with Fluffy Nutella Buttecream
click to print

Banana Bread Cupcakes
Makes 15-18 cupcakes

1 1/3 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1/2 cup brown sugar
1/4 cup sugar
1 tablespoon vanilla extract or vanilla paste
1 cup mashed bananas
1/2 cup sour cream or greek yogurt
1/2 cup melted butter
1/4 cup chopped pecans
1/4 cup chocolate chips
1 teaspoon flour

Preheat oven to 350 F. Line muffin pan with cupcake liners and set aside. In a large mixing bowl combine flour, baking soda, salt, cinnamon. In the bowl for your stand mixer, add egg and sugar. Beat on medium-high speed until light and fluffy, about three minutes. Mix in vanilla, sour cream and butter, until just combines. Mix in dry, then stir in the bananas. In a small bowl stir together pecan, chocolate chips and flour then fold into the batter. Using a 1/4 dry measuring cup fill the the muffin cups. Bake for 15-18 minutes, until golden brown. These cupcakes are not light and fluffy. They are dense like banana bread, so a tooth pick may not come out clean. Allow to cool before frosting.

Fluffy Nutella Frosting
makes enough to frost one batch of cupcakes

1/2 cup butter, at room temperature
2- 2 1/2 cups powdered sugar
1/4 cup Nutella
2 tablespoons whipping cream, cold
2 oz melted chocolate, cooled slightly

In a stand mixer, using whisk attachment whip butter, 2 cups sugar and Nutella until fluffy, about 3 minutes. Add in chocolate and whisk until combined. Add in whipping cream and whisk for 5 minutes on high. Check consistency to make sure it's firm enough, add more powdered sugar if it is too soft. It should be soft and fluffy, yet still hold its shape.

coconut hazelnut chocolate iced coffee

HHHHHIIIIIIIIIIIIIIIIIIIIIIIII-eeeeeeeeeeeee! I'm back again. Twice in a week! Maybe it's because I'm all hopped up on coffeeeeeeeeeeee! I may have had enough that I thought my eyeballs were going to vibrate right out of their sockets yesterday.  Random fact about me, I very, very, very rarely drink hot coffee anymore. I'm iced coffee all year round. This one is a definite favorite of mine.  And, this flavor is one that works, year round too.

Now, you're going to think I'm nuts, but there is a serious flavor difference between cold brew and hot coffee that's been cooled then iced. For whatever reason it's seems sweeter and less acidic. At one point, I couldn't drink any coffee, because I became so nauseated, I could barely eat for the rest of the day. For whatever reason, cold brew usually does not affect me that same way. Maybe it's all in my head or maybe there is a reason to it, but for what ever reason, this is my go to coffee method. I just bought this cold brew maker a couple of weeks ago and I love it! I definitely recommend getting one if you love iced coffee year 'round.

Coconut Hazelnut Chocolate Iced Coffee:
serves 8-12

For Coconut Chocolate Hazelnut Syrup:

2 cups sugar
2 cups water
1 cup cocoa powder
1/2 cup chocolate hazelnut spread
1 teaspoon coconut extract

Combine all ingredients, except extract, in a small sauce pan and bring to a boil over medium-high heat. Once boiling remove from heat and stir in coconut extract. Allow to come to room temp before refrigerating.


For Cold Brew Coffee:

Use a 4 to 1 ratio for your brew.
For example, I use 4 cups water to 1 cup coffee for a small batch.

Place your coffee and water in a pitcher or jar and allow to sit at room temp for at least 12 hours. I tend to go a full 24. Then strain through a fine mesh strainer lined with a coffee filter or cheesecloth. Be careful not to let any grounds through. I find it keeps up to week just fine.


For the Iced Coffee:

Pour coffee over ice, stir in syrup to taste and top off with coconut milk.

Spooky Graveyard Puddings

I'm back WITCHES!!!! Get it, get it, huh??? Lame? Ok, ok, I know. After a two and a half year hiatus, I'm coming back! Why? Well, I missed my creative outlet and the drive it gave me to stretch and push myself and my skills. Plus, it was just plain fun. Two years ago I needed to eliminate anything that wasn't necessary for me to give my time to, but now both boys are in school and I'm ready to start investing time into something I enjoy again.

 I planned on coming back to you with a delicious sushi bowl, but I made these cuties and knew I had to share. They're easy, delicious and kids (and husbands) lose their minds over them!

I made these for our Friday family movie night. We were watching Hocus Pocus and these made me think of Billy. The boys loved it and I of course loved re-watching something from my childhood. It truly is a classic, at least in my opinion. Anything with Bette Midler is instantly a win in my book. 

Can't keep their hands off of them!!!

SPOOKY CHOCOLATE GRAVEYARD PUDDINGS

makes about 12 1 cup portions

Chocolate Stout CakeThe best one bowl chocolate cake in the history of the universe

Make 2-3 dozen cupcakes
or 3 8” round cakes
or 2 9” Round cakes
or 1 9x13 cake

2 cups sugar
1 ½ cup all purpose flour
1 cup dutch process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs beaten
1 cup buttermilk
1 cup stout beer (Terrapin Liquid Bliss is my fav)
2 tablespoon espresso powder
½ cup vegetable oil
Preheat over to 350 F. Line Pans with parchment or butter and flour.
In a large bowl sift together sugar, flour, cocoa, baking soda, baking powder and salt. In a medium bowl, whisk together eggs, buttermilk, beer, espresso powder and oil. Whisk wet into dry. Pour into pans and bake. Bake 30-35 minutes for round pans, 35-40 minutes for rectangle pans. Once cool, crumble the cake and set aside.

*To make it non alcoholic- omit espresso powder and swap beer for strong coffee.  

(I did this this time)

Faux Chocolate Mousse 

aka secret ingredient instant pudding

2 5.9 oz boxes instant pudding
3 cups whipping cream or heavy cream
In a large bowl, whisk both ingredients together.  Refrigerate for about 3 hours to overnight. That's it. No really. Yes, I'm serious. Oh, and don't tell anyone so they'll think you've made this goodness from scratch.

Gravestone Cookies

1 log of sugar cookie dough
1 tube of black decorating gel

Roll log into a tombstone shape, slice into cookies and freeze cookies for a minimum hour. (I totally forgot this step this time and they all lost their shape, baked into a huge blob and I had to cut them into the shape by hand) Bake frozen cookies according to regular directions. If you need to make any adjustments to the shape, do it while they're still warm on the pan. Allow to cool completely before decorating.

zombie hand cupcake toppers (these are the ones I ordered)
gummy worms (I used these because their our favorite)

Then, just layer them into the jars, starting with the cake crumbles, then pudding and more cake. Top with cookies, worms and hands. Refrigerate until ready to serve.

That's it! Easy and delicious!
I'll be back Monday with more deliciousness!!!
Happy Haunting!!!

Red Velvet No Bake Cheesecake Pots

   

   Anyone, other then me, out there having a hard time finding their rhythm in the new year? I cannot get it together! Of course, it is barely 2015 and I've already had two sick kids, and sprained ankle, and a husband with a pulled muscle in his back. Anyway, the reason I'm whining to you, I have nothing new to post. YIKES! While, I'm working on getting back on a schedule and nursing my babies back to health, aaaaaaaand folding a mountain of laundry (seriously, I have 6 loads that need to be folded, how does that even happen?) I'm going to share this, quick and simple, recipe that I've been holding in my archives, for just such an occasion. 

   I made these little dudes for my Mother in law's birthday dinner. We were going over for meatloaf and veggies but, I couldn't go empty handed and I have a problem with taking a regular cake. My mother in law is diabetic. After years of work, I still haven't managed to perfect a sugar free cake. Plus, I HATE the taste of any type of sugar substitute, even the all natural ones. I'm such a brat about it. I try, I really do but I can always taste it and it literally gags me. That's not hyperbole, I not going all Rachel Zoe on you, I literally gag. Gross. Desserts like this are always a good option. I made half with sugar and half with stevia.

   I picked red velvet because it is one her favorites and I wanted there to be a nod to a birthday cake there. One day I'll figure out how to make a sugar free, actual, red velvet cake for her. Until then, I'll keep making this for her. She does love cheesecake too. But then again, who doesn't?  

    These are easy enough and keep for a week or so, in the refrigerator. You could make these ahead and eat them throughout the week when you want something sweet. If I did that I would probably use 4 oz jars so I didn't over indulge every, single night. And the're perfect for taking somewhere. Toss the lid on and carry them in a basket. The jars are inexpensive enough you can leave them with the host or bring them back home. 

Red Velvet No Bake Cheesecake Pots

(makes 4 8oz portions or 8 4oz portions)
(click to print)

4 chocolate graham crackers

1 tablespoon butter (chilled or room temp)

8 oz cream cheese

1/2 cup greek yogurt

1/2 cup sugar

2 tablespoons cocoa powder

red food coloring *I prefer  gel food coloring*
1 cup whipping cream, chilled
2 tablespoons powdered sugar

   Combine crackers and butter in a food processor and pulse, until the mixture is the texture of coarse sand. Pour a small amount of the crumbs into the bottom of your jars, reserving about half to add to the top at the end. Set aside. Clean the food processor (or use another bowl if you have two) and combine the cream cheese, yogurt, sugar and cocoa powder and blend until smooth. Through the spout, add food coloring, a few drops at a time, until you reach the color you want. Spoon the cheesecake into the jar. In a metal bowl, using a whisk whip the cream, until soft peaks form, then whisk in powdered sugar. Top each jar with whipped cream and sprinkle on remaining crust crumbs. Screw on lids, and chill until ready to serve. 

*For a sugar free version substitute sugar for 1-2 tablespoon Stevia, add in a pinch of salt to cut the bitterness in the cheesecake batter and use just a tiny pinch of Stevia in the whipping cream.  Switch out for sugar free cookies in the crust.*

xoxo,
Ashley

Truffle Pie with Cookies & Cream Whipped Cream

Crunchy chocolate cookies, rich and luscious filling, topped with fluffy, cookie studded whipped cream. It is the perfect pie to feed your inner chocoholic. This particular pie looks unassuming, but it is far from you basic chocolate cream pie! 

     I have a confession to make... I am a procrastinator. Not because I'm lazy, I am just so easily distracted. I'll find myself lingering too long on a project, reading an article instead of bookmarking it for later, folding laundry, building one too many lego robot/dinosaur combos with the boys, so many distracting possibilities and the time just slips through my fingers. This pie is what I make when I realize "holy cow its whenever o'clock and we have to leave in an hour and the four of us still need a shower, I need to paint my face, pack a bag, harness the power of the sun..." You know, the usual. So, I dash in the kitchen, hope and pray that I have enough heavy cream, throw this thing together and toss it in the freezer, all while husband-man dangles the boys by their ankles and runs them through the shower, that, or hoses them off in the yard... if it's summer time. As we are dashing out the door, I grab the pie and voila, I look like I'm a prepared, pulled together, responsible adult, when in reality I'm a scatter brained wreck. But, I'm a scatter brained wreck that can cook!

   Or, if I am in a particularly good brain space the day before, I make it ahead toss it in the refrigerator and have it ready to go, so that I can enjoy a leisurely day before I need to be anywhere. I'd like to say that is what happens most of the time, but that, my friend, would be a big, fat, stinking lie! I prefer it half frozen anyway. 

   It couldn't be simpler. Crust first. While it bakes and cools, you melt chocolate and some cream, fill the bottom of the base. Send it off to the freezer. Put the remainder aside to cool. Take out your frustrations on the rest of the cookies. Whip some cream with the now room temperature chocolate ganache, pour on top of the pie, then, you guessed it, back to the freezer. Next whip the remaining cream with the remaining sugar, then fold with half the remaining cookies and top the pie. Last step, add the remaining cookie crumbs and chill. 

Truffle Pie with Cookies and Cream Whipped Cream

serves 8-12

(click here to print)

1 14 oz package chocolate cream sandwich cookies (Oreos)

1/4 cup butter
12 oz semi-chocolate or butter sweet chocolate
2 cups heavy whipping cream, divided
1/4 cup + 2 tablespoons confectioner's sugar, divided

   Preheat oven to 350 F. In a sauce pan melt over low heat, melt the butter, watching carefully not to burn. In a gallon size freezer bag, pour in 2/3 of the cookies, seal and smash to crumbs with a rolling pin. Once the butter ins melted, pour in the butter. Shake until all the crumbs are coated with butter, pour into the pie pan and press firmly into a layer, going up the side of the pan. Bake for 8 minutes or until set. Place crust in the freezer to chill while you make the ganache.
   For the ganache, in a sauce pan over medium low heat, heat chocolate and 1 cup of cream stirring constantly, until melted and combined. Pour 1/3 of the mixture into the bottom of the pie shell and return to the freezer. Place the remaining chocolate ganache in the refrigerator to cool. Only cool until it it no longer warm. It should not be thickened or set up, it should take no longer than 5 minutes in the refrigerator.
   While that is chilling add the remaining cookies to a gallon size freezer bag and smash, but still leaving some large pieces. Set aside.
   In a stand mixer or using a hand mixer whip 1/2 cup cream, 1/4 cup confections sugar and now cooled ganache. Whip until form soft peaks. Pour into the crust and return back to the freezer.
   Using a stand mixer or a hand mixer, whip the remaining 1/2 cup cream and remaining 2 tablespoons confectioner's sugar until soft peaks form, then fold in about half of the cookie crumbs. Pour into the middle of the pie and scatter on the top of the pie. Chill in the refrigerator for two hours or freeze for 30 minutes.

*I like to make this in the disposable cake tins you can see in the picture, because once it sets, you can pop this right out and place it on a pretty platter. Of course, a spring form pan would do the same, except that mine is ginormous, but if you have an 8 inch, it would be perfect. Of course, a regular pie pan if just fine too.

xoxo,
Ashley

Mint Chocolate Iced Coffee

Forget paying a trillion dollars a cup for a peppermint mocha when you can make it at home.

   Some mornings, aka EVERY morning, I am very slow to rise and very slow to motivate myself. That has been one constant of my entire existence. I do not wake up ready to do anything, but grunt. I never have and never will. I thought all of that would change once I brought my heathens into the world, but no such luck. They just wake up before me and demand food, while I try to pawn them off on my husband as often as possible. One day, some day maybe, just maybe I'll be a proper adult and wake up with the sun, but it is very unlikely. Until then, I drink this concoction or something very similar on a regular basis.

   I make two versions of this chocolate sauce. I make a double batch using regular cocoa for my two little guys chocolate milk and make a batch of this type for my coffee and for my husband's night time chocolate milk. He reserves it for the most stressful of days. The days he when he comes home about to explode with stress and wants to scream. Those days, he has a glass of his "grown up" chocolate milk. I use dutch process cocoa powder to make this "dark chocolate" or "semi-sweet", because it is stripped of the acidity and darkens the color and intensifies the flavor.  I recommend keeping some on hand for baking junkies, like myself.  

Dark Chocolate Sauce
yields 2 cups
(click here to print)

2 cups sugar*
2 cups water
1 cup dutch prorcess cocoa powder

1 tablespoon vanilla extract

In a skillet whisk together all ingredients, then bring to a boil over medium high heat whisking often. Once it boils, cook for no more than 5 minutes. Remove from the heat and allow to cool until neutral to the touch. Stores, covered in a refrigerator for 2 weeks to a month.

*Feel free to change it up for something healthier, use maple syrup, brown rice syrup, whatever you choose for sweetener.

   Use this for flavoring coffee, tea, cocktails, whatever floats your boat. It's a good basic to keep around the house.

Mint Simple Syrup
yields 2 cups
(Click here to print)

2 cups of sugar*
2 cups of water
5 to 6 large springs of mint.

Combine in a pot a bring to a boil over medium high heat. Cook for no more than 5 minutes Remove from heat and allow to steep and cool until neutral to the touch. Store in a covered container or jar in the refrigerator.

*Feel free to change it up for something healthier, use maple syrup, brown rice syrup, whatever you choose for sweetener.

Mint Chocolate Iced Coffee
(aka Peppermint Mocha)
makes 1 serving
(click here to print)

I take mine:
(and yes I know this is a huge portion, don't judge me)

2 tablespoons dark chocolate sauce
3 tablespoons mint simple syrup
1 1/2 cups cold coffee
1/2 cup half and half or your desired creamer
ice

Stir together all ingredients and drink up!

Prepare to become addicted and say goodbye to your drive-thru habit!


xoxo,
Ashley