Salted Caramel Whoopie Pies

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Whoopie Pies

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Shamrock Parfaits (Chocolate Mousse and Peppermint Cream)

Served 8-10

Ingredients:

• 4 cups chilled heavy cream
• 4 large egg yolks
• 4 tablespoons sugar
• 1 teaspoon vanilla
• 8 oz bittersweet chocolate chips
• 1/3 c. Sugar
• 3 drops doTERRA Peppermint Essential Oil
• Green food coloring
• 4-5 Mint chocolate cookies
• Mint Leaves(optional)

Heat 3/4 cup cream in a saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, just until it thickens. Add in the vanilla and chocolate chips and whisk until the chocolate is melted and fully incorporated. Set aside to cool.

Beat remaining 3 1/4 cups cream and 1/3 c. sugar in a bowl with an electric mixer until it just holds stiff peaks. Divide Whipped cream in half and set other half aside. Whisk one fourth of cream(of the half that was set aside) into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Spoon into a piping bag and set aside.

Pipe chocolate mousse and mint cream in alternating layers into 8-10 parfait dishes. Top with half a chocolate mint cookie and a sprig of mint. Let set in the refrigerator for 2-3 hours. Serve well chilled.

Peanut Butter Fudge Brownies

I found this recipe on Epicurious (after craving a peanut butter brownie for several days) and made some modifications. These are yummy, but have a tall glass of milk nearby. You WILL need it.

Ingredients:

Brownies

• 3/4 cup (1 1/2 sticks) unsalted butter

• 7 ounces bittersweet or semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup all purpose flour

Peanut Butter frosting and Ganache

• 1 cup peanut butter
  
• 1/2 cup (1 stick) unsalted butter, divided, room temperature
• 3/4 cup powdered sugar
• 1/8 teaspoon salt
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

• 7 ounces bittersweet or semisweet chocolate, chopped

Position rack in center of oven and preheat to 325°F. Line 9x9x2-inch metal baking pan with foil, leaving long overhang; Spray foil with non-stick cooking spray.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour. Spread in prepared pan. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Mint Chocolate Cake Pops

So, these were made MONTHS ago, but I thought I'd post them anyway. I made several different kinds, but these were my favorite. I used devils food cake and cream cheese frosting mixed with mint extract and then dipped them in green chocolate melts. Head over to bakerella for the recipe. They are totally worth the time it takes to make them!

Mini Chocolate Bundt Cakes with Ganach Filling, Chocolate Mousse and a Salted Caramel

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Devils Food Cupcakes

I am on the hunt for a few good cupcake recipes for my daughters upcoming birthday, so I have been trying several recipes out. This one was very moist and had a great texture. I topped them with ganache, which was great, but I also made a fresh strawberry buttercream that was amazing on top of the chocolate cupcakes. I will post that recipe next! Meanwhile, give these babies a try.....

Ingredients:

• 3/4 c. unsweetened Cocoa Powder
• 3/4 c. hot water
• 3 c. Flour
• 1 t. Baking Soda
• 1 t. Baking Powder
• 1 1/4 t. Coarse Salt
• 1 1/2 c. (3 sticks) unsalted butter
• 2 1/8 c. Sugar
• 4 large eggs, room temperature
• 4 t. Vanilla Extract
• 1 c. Sour Cream, room temperature

Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.
Whisk together the cocoa and water until smooth and set aside.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a medium saucepan, melt the butter and sugar together, stirring until combined. Remove from the heat and pour into a mixing bowl. With an electric mixer, mix on medium-high until the mixture has cooled down, 6-7 minutes. Add the eggs to the butter and sugar, one by one, beating well each time. Scrape down the bowl as needed. Add the vanilla and the cocoa mixture to the eggs and butter and combine well.
Add the flour into the mixture in two batches, alternating with the sour cream and beating until just combined after each. Do not over mix or your cupcakes will be tough!

Divide the batter evenly among the muffin tins, filling each liner 3/4 full. Bake, rotating tins halfway through, for about 17-20 minutes, or just until the tops are set.
Transfer cupcakes to a wire rack to cool.
Frost with desired frosting and serve!

This recipe makes about 28 cupcakes.

Chocolate Truffle Mousse Torte

Recipe to come as soon as I have time to post it!