Welcome back to our kitchen here at The Waking, hope you brought your sweet tooth with you! This week we are baking up some sweet treats for you guys. Cookies and Cream Cupcakes, and Giant M&M Chocolate Chunk Cookies are the goodies gracing our menu. Hope you enjoy! 🙂
Cream Filled Cookies and Cream Cupcakes
A few weeks ago i (Cecily) was on a Cookies and Cream ice cream kick, but i could never find the ice cream in my town…sad. So to get my craving out of the way i decided to make a cookies and cream cupcake! I used a recipe i found online and tweaked some things to my liking. The recipe starts with a white cake mix, usually i’m completely against box mixes but in this case I caved, because once you add the sour cream and Oreo cookie crumbs that it calls for, the batter almost feels like your own. I decided that i wanted to make a filling for my cupcakes, because after all what is a cookies and cream cupcake without the “cream” part in the middle? So i whipped up my favorite go to vanilla cream and filled the middle of the cake with the cream using a pastry filling tip from my dad’s pastry bag stash (he used to be big on decorating cakes). Next for the frosting, i followed a recipe for vanilla butter cream with crushed Oreo Cookies mixed in, but added my own touch, mixing in a half of a regular sized cream cheese, which made it so freakin yummy! I topped it all off by putting a half of an Oreo Cookie sitting on top of the cupcake. The result was a decadent cookies and cream cupcake that tasted just like the ice cream when chilled for a bit! So lovely!
Cookies & Cream Cupcakes
(Makes 22 to 24)
30 Oreo cookies
1 package (18.25 ounces) plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
Vanilla Cream Filling
2/3 cup Crisco® All-Vegetable Shortening
1 stick (1/2 cup) cold butter, cut into slices
3 cups powdered sugar
1/3 cup PET® Evaporated Milk
1 teaspoon vanilla extract
COMBINE shortening and butter in a small deep mixing bowl. Beat with an electric mixer on high speed until smooth and fluffy. In separate bowl, combine powdered sugar, evaporated milk, vanilla, salt and pumpkin pie spice, if desired, on low speed until well combined. Add shortening mixture to powdered sugar mixture. Beat on high speed of mixer just until stiff peaks form. Cover and refrigerate untill ready to use.
After cupcakes cool fill pastry bag with vanilla cream and using a filling tip, inject cream into the middle of the cupcake.
When cupcakes are filled frost with icing.
Cookies and Cream Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
Half a regular sized cream cheese
1 3/4 cup confectioners sugar, sifted
a pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla extract
remaining crushed Oreos
Mix together butter, cream cheese, confectioners sugar, and a pinch of salt until it’s creamy. Increase your mixer speed to high and beat until its light and fluffy. Add whipping cream and vanilla. Beat until its smooth. Fold in crushed Oreos.
If desired for decoration place a half if Oreo cookie on top of cupcake.
Giant M&M Chocolate Chunk Cookies
In my church every, Mothers Day and Fathers Day, we give all the parents a little gift. Usually a pen or book mark with some cheesy Christian saying on it lol. And while it’s nice, it can get a bit old…i mean how many bookmarks do you really need? So when my mother was thinking of what to do for gifts this Fathers Day, i suggested making these cookies i had just found online. The recipe actually calls for you to put popsicle sticks in the bottom of the cookies so they can be “cookie pops”, but we decided to nix that and instead just make them giant M&Ms cookies. We also added chocolate chucks to the batter to make it more of a treat. These cookies are sooo good, and they are super easy to make! The giantness of the cookies make them perfect to give as a treat, just wrap up two or three together with plastic wrap and tie with a ribbon and you have a perfect little gift!
2 1/4 cups all-purpose flour, plus 1/4 cup
3/4 tsp. baking powder, plus 1/4 tsp.
1/2 tsp. salt
1 cup unsalted butter, softened
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs
2 tsp. vanilla extract
2 cups red and green M&M’s
2 cups Nestle Chocolate Chunks
In a large bowl, mix the flour, baking powder and salt. In a separate bowl, cream the butter and sugars, then add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract. Gradually add the flour mixture until combined. Add the M&M’s and Chocolate chunks, stir again. For chewier cookies, refrigerate overnight.
Preheat the oven to 300 degrees. Using a 1/3-cup measuring cup, drop the dough onto baking sheets, about 3 inches apart. Insert a Popsicle stick, at least 1 inch deep, into each one to form a pop.
Bake for 30 to 35 minutes or until light brown. Set the baking sheet on a wire rack and cool for 5 minutes. Using a metal spatula, transfer the cookies to racks and let them cool completely. Makes 15.
(Recipe found @ http://familyfun.go.com/recipes/giant-m-m-cookie-pops-678308/)