Desserts

Brownies  

         

Ingredients

• Butter-Use unsalted butter. The butter needs to be melted and cooled slightly. You can melt the butter in the microwave or in a pan on the stovetop.
• Sugar AND Brown Sugar-use granulated sugar AND brown sugar. The brown sugar makes the brownies extra moist!
• Eggs-choose large eggs and make sure they are at room temperature. I usually take the eggs out of the fridge 30 minutes before I start. If you forget, place your eggs in a bowl of warm water for a few minutes.
• Vanilla Extract–PURE vanilla extract is the way to go! I know it is pricey, but SO worth the extra cost.
•  Flour-You need all-purpose flour. If you need the brownies to be gluten-free you can use all-purpose gluten-free flour. I like Cup4Cup gluten-free flour.
• Cocoa-I like to use Dutch processed cocoa but you can use unsweetened cocoa powder. Splurge and use a high quality cocoa for the best chocolate flavor. I like this Dutch processed cocoa or this one!
• Espresso Powder-The espresso powder is optional but I like using it because it intensifies the chocolate flavor. I highly recommend using it for the best brownies. It really makes a difference.
• Salt-Use kosher salt or sea salt.
• Chocolate-I like to use semi-sweet chocolate chunks, but feel free to use chocolate chips. Guittard brand is my favorite!

How to Make Brownies

Here are a few tips that will help you make the BEST brownies every single time!

• Line your baking pan with parchment paper. Spray a 9×13″ baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking.
• In a large mixing bowl stir together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
• Sift the flour and cocoa together to make sure you don’t have any cocoa clumps.
• Don’t over mix the batter. If you over mix the brownies will turn out cakey and they won’t have a nice crackly top.
• Don’t over bake. This one is REALLY important. If you over bake, your brownies won’t be fudgy and moist. They will keep baking in the pan while they are cooling so take them out when are just set. Use a toothpick to test for doneness. For fudge brownies, you want there to be a some crumbs stuck to the toothpick. Check at 25 minutes to be safe.
• Let the brownies cool completely before cutting. Cut with a sharp knife or you can cut with a plastic knife. Yes, a plastic knife works wonders when cutting brownies. The crumbs don’t stick to the plastic. It’s amazing!

Lemon Blueberry Ricotta Cake    

    

Cake Ingredients:

• Granulated sugar– to sweeten the cake.
• Lemon zest– rub the lemon zest and granulated sugar together to bring out the best lemon flavor.
• Flour– use all-purpose flour.
• Baking powder– make sure your baking powder is fresh!
• Salt– a must in baked goods.
• Ricotta cheese– I like to use whole milk ricotta cheese so the cake is nice and rich.
• Eggs– make sure the eggs are at room temperature so the cake will rise up in the oven.
• Lemon juice– use freshly squeezed lemon juice.
• Vanilla extract– always use pure vanilla extract for the best flavor.
• Butter– melted and slightly cooled.
• Blueberries– you can use fresh or frozen berries.

How to Make Lemon Blueberry Ricotta Cake:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder and salt. Whisk together and set aside.
• In a medium bowl, whisk together the ricotta cheese, eggs, lemon juice, and vanilla. Gradually add in the melted butter, whisking until combined and smooth.
• Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the blueberries, being careful not to over mix or the batter will turn purple.
• Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle evenly with the streusel.
• Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.

  Cookies and Cream Cupcakes   

                               

Ingredients

For the cupcakes:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Dutch processed cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup canola or vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 28 Oreo cookies

For the frosting:

• 1 cup unsalted butter at room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons milk
• 1/2 cup chopped Oreo cookies
• Mini Oreo cookies for garnish, if desired.

Instructions

•  Preheat oven to 350 degrees F. Line muffin tins with paper liners. Set aside.

• In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

• Add eggs, milk, oil and vanilla. Beat on medium speed for one minute or until batter is smooth. Slowly pour in boiling water and mix until batter is smooth. Don't over mix.

• Place an Oreo cookie at the bottom of each paper liner. Fill liners ½ full with batter, covering the cookie. Bake cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire rack before frosting.

• While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all of the powdered sugar is added. Beat in the vanilla and milk. Mix until smooth. Beat in the chopped Oreo cookies. Mix until combined.

• Place the frosting in a pastry bag and frost. Top with mini Oreo cookie, if desired. Serve!