So we were invited to a dinner party in the ward and I was assigned dessert. I was thrilled by the challenge, because i wanted it to be something super good but look really good and look like I spent a lot of time on...hehehe. VAIN I KNOW!
My friend Manda has this great blog on her blog called pickypalate.. really good stuff on there and that's where I found these great treats.
The two I brought were: Double Chocolate little spice cakes w/caramel butter cream frosting. and, Chocolate Chip cookie cup treat! Both super super good. Both pretty easy. The first one takes a little more prep work, but really not much and SO worth it. The trickiest part was finding the cinnamon chips which i went to the Hershey's website and clicked product locator and was able to find them at a store called Wegmans which luckily just opened not to far from us. So here's the receipes for everyone.....have fun and tell me what you think!!!!!
Double Chocolate Little Cinnamon Spice Cakes with Caramel Butter Cream
1 devils food cake mix
½ Cup oil
½ Cup water
4 eggs
8 oz sour cream
1 pkg chocolate pudding mix, 4 serving size
1 package cinnamon chips
Frosting
20 soft caramels, like werthers or kraft
¼ Cup milk
2 egg yolks
¼ Cup powdered sugar
2 sticks softened butter
3 Cups powdered sugar
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat cake mix, oil, water, eggs, sour cream and pudding on medium speed for 2 minutes. Stir in cinnamon chips on low. Fill 24 traditional cupcake size cups ¾ full. Bake for 25-30 minutes or until toothpick comes clean from center. Remove and let cool completely. * I actually used mini muffin tins and cut the cooking time to 16 min. made 65.
2. Place caramels and milk into a medium saucepan over medium low heat until melted and smooth, stirring constantly. Remove from heat and cool for 10 minutes. Place egg yolks and powdered sugar into a stand mixer with the whisk attachment. Whisk until well combined. Slowly beat in melted caramel until well combined. Transfer to a covered bowl and refrigerate until chilled, a couple hours or overnight. When chilled, beat butter and caramel in a stand mixer until whipped. Slowly beat in powdered sugar until fluffy. Spread on cooled cupcakes and serve. * I chilled in fridge for 3 hours.
Chocolate Chip Cookie Cup Treats
½ batch of your favorite cookie dough recipe
3 Cups Mini Marshmallows
2 Tablespoons butter
3 ½ Cups rice crispy cereal
1 Cup semi sweet chocolate chips
2 Tablespoons coconut oil (you can also use heavy cream)
1. Preheat oven to 350 degrees F. Press cookie dough into mini cheesecake tins or mini muffin tins filled about ¾ way full. Bake for 12-15 minutes or until cooked through. Remove from oven and drizzle 1 teaspoon caramel ice cream topping over each cup.
2. Place marshmallows and butter into a large microwave safe bowl. Microwave for 1-2 minutes or until puffed up. Stir in rice crispy cereal until well combined. Scoop a spoonful of mixture and place over cookie cups. Spray hands with cooking spray and press gently to even out.
3. Place chocolate chips into a medium microwave safe bowl and microwave in 30 second intervals until melted and smooth. Stir in coconut oil or heavy cream until shiny and smooth. Drizzle over top of brownies.
12 cookie cups
