Milk Chocolate Chip Brownies with Cake Batter Dip

Sooo, this happened.
My favorite brownies with milk chocolate chips tossed in. And cheesecake cake batter dip. I took these into my office last week, and one of my coworkers decided to spread the dip on the brownie. It was one of the best ideas ever.
My job is going well, and I'm settling into adulthood. It's been a little bumpy with the adulthood part at times, but overall things are good :)
This dip and these brownies are fantastic on their own, but together, they're unstoppable. They're like peanut butter and jelly, macaroni and cheese, milk and cookies. Can you tell I love food?
Milk Chocolate Chip Brownies with Cake Batter Dip
The Brownies
Ingredients:
Unsalted butter- 10 tbsp (1 stick + 2 tbsp)
Sugar- 1 1/4 c
Cocoa powder- 3/4 c + 2 tbsp (Dutch process or natural, just use the highest quality you can find!)
Salt- 1/4 tsp
Vanilla bean paste (or extract)- 1/2 tsp
Large eggs- 2, cold
Flour- 1/2 c
Milk chocolate (or semisweet) chips- a handful
Directions:
1. Place butter in a heatproof bowl (I used my electric stand mixer bowl) and set over a pan of simmering water. Allow butter to melt.
2. Add sugar, cocoa powder and salt to the bowl and whisk until smooth. Remove from pan and allow to cool for 5 minutes.
3. Stir in vanilla bean paste, then add eggs one at a time. Stir until smooth.
4. Add flour and stir (40 strokes). Stir in the chocolate chips.
5. Prepare an 8x8" square baking pan by lining it with aluminum foil, enough that it overhangs on two sides. Spray a very light coat of cooking spray on the aluminum, then pour the batter in, being sure to smooth it out carefully. Bake at 350 degrees F for ~20 minutes. The tester should come out moist but not with any batter attached to it.

The Dip
{Courtesy of I Wash, You Dry}
Ingredients:
Cream cheese- 8 oz (1 package)
Sour cream- 1/2 c
White cake mix- 1/2 c
Powdered sugar- 1 c
Vanilla extract- 1 tsp
Sprinkles- a TON (however many you want. this is your world, baby. I did 1/3 c.)
Directions:
1. Beat cream cheese until light and fluffy, about 3 minutes.
2. Add sour cream and beat until blended.
3. Add cake mix, powdered sugar and vanilla extract, and beat until blended.
4. Stir in sprinkles.
5. Serve cold. Spread over brownies, or serve with graham crackers or fruit.
Enjoy!!!

German Chocolate Mousse

I'm in the process of moving into my new studio apartment! Unfortunately that requires the going through of all the crap I've accumulated in the last two years at my apartment at JMU, which feels like it's going to take forever.
I'm still really excited to be a grown-up though! :)

I think I've mentioned before that I hate coconut. Hate. Hate. Hate.
However, when celebrating my dad, his general awesomeness, etc., I make an exception because he loves German Chocolate cake.

For example, this German Chocolate Mousse! It's super easy, when you have a hand mixer or a stand mixer. Not so much when all you have is a whisk. Ouch. My right arm hadn't been so sore since I stopped playing softball! I suppose it's a good way to tone your arms, but yowza!

German Chocolate Mousse
Yield: ~8 servings
Ingredients:
Heavy whipping cream- 2 pints (~4 c)
Powdered sugar- 1/2 c
Cocoa powder- 1/2 c
Shredded coconut- 1/4 c
Mini chocolate chips- 1/4 c (more if desired)
Pecans- 1/4 c
Directions:
1. Toast the coconut- spread evenly in a fry pan and place over medium heat. Stir frequently, as coconut burns very easily. Remove from the heat once the coconut is golden/brown.
2. Whisk heavy cream and powdered sugar until soft peaks form. Stir in cocoa powder; make sure it's well distributed.
3. Now, you have two choices: Mix the coconut, chocolate chips and pecans in and serve, OR scoop the mousse into little bowls/cups and sprinkle the three on top. Up to you!!

Enjoy!!

Truffle Time

Like I said in my last post, I'm into quick n easy desserts these days. The truffles you are about to see are the epitome of quick n easy.

The recipe is so adaptable and easy it's funny!

The original recipe is for White Chocolate Lemon Truffles, from Kitchen Simplicity.

I made them last week, then on Monday we went to Rustico in Old Town and I had pretzel-encrusted mac n cheese. Yeah, you read that right. Afterwards, all I could think about were pretzels! So I made chocolate-covered-pretzel truffles.

I'll give you the original recipe for the Lemon Truffles, then the Chocolate Pretzel Truffles. You can easily sub out the flavoring and make pretty much whatever combination your little heart desires. 

White Chocolate Lemon Truffles

Ingredients:

*White chocolate chips- 1 c

Unsalted butter- 5 tbsp

Heavy cream- 3 tbsp

*Lemon extract (not juice)- 1 tsp

Pinch of salt
Powdered sugar, cocoa powder, etc. for garnish
Directions:
1. Heat white chocolate chips, butter and heavy cream in a double boiler or in a microwave until the butter melts. Do it slowly and keep a close eye on it, because chocolate chips get unkind after a certain heat level.
2. Stir until smooth. Stir in lemon extract and salt. Refrigerate for 2 hours, or until scoopable.
3. Using a small cookie dough baller, scoop truffle mix out. Sprinkle with powdered sugar, cocoa powder, etc.
Chocolate Covered Pretzel Truffles
Ingredients:
*Semi-sweet chocolate chips- 1 c
Unsalted butter- 5 tbsp
Heavy cream- 3 tbsp
*Vanilla extract- 1/2-1 tsp
*Pretzels- 1 c, crushed (I used a mortar & pestle)
Pinch of salt
Cocoa powder, for garnish
Directions:

1. Heat semi-sweet chocolate chips, butter and heavy cream in a double boiler or in a microwave until the butter melts. Do it slowly and keep a close eye on it, because chocolate chips get unkind after a certain heat level.
2. Stir until smooth. Stir in vanilla extract, pretzels and salt. Refrigerate for 2 hours, or until scoopable.
3. Using a small cookie dough baller, scoop truffle mix out. Sprinkle with powdered sugar, cocoa powder, etc. Enjoy while cold!

Enjoy!!!

Strawberry Lemonade Cookie Sandwiches

I go through phases with my baking. Right now, I'm all about super easy treats.

These totally qualify!
When you don't have a lot of time but you really want (need) something sugary, there's nothing better than a quick, easy recipe.
These are Strawberry Lemonade Cookie Sandwiches. Nom.

Strawberry Lemonade Cookie Sandwiches
Courtesy of Back for Seconds
Yield: ~12 sandwiches
Ingredients:
Strawberry cake mix- 1 box
Unsalted butter- 1/2 c (1 stick), softened
1 egg
Filling:
Unsalted butter- 1 c (2 sticks), softened
Powdered sugar- 3 1/2 c
Vanilla- 1 tsp
Lemon juice- 3-4 tbsp
Directions:
1. In a large bowl, stir strawberry cake mix, butter and egg until combined. Spoon batter onto an ungreased baking sheet and flatten gently. Bake at 350 degrees F for ~8 minutes- watch them carefully! You do not want them to burn!
2. While cookies are baking, make the filling. In a medium bowl, cream butter. Add vanilla, powdered sugar and lemon juice and beat to combine. Spread a generous amount of filling on cooled cookies.

See? Easy peasy!
Enjoy!!

Football + Cake Batter Fudge

It's been a lovely week- I reunited with my best friend and my boyfriend. I'm in my very happy place.
You know what else makes me happy?

This fudge.

It's cake batter fudge. Lemme say that again. CAKE BATTER FUDGE.
With white chocolate chips.
It's astonishingly simple and astonishingly delicious. This is one of those rare times when I cave and use  boxed cake mix, and it's so worth it. I mean LOOK AT IT!
It's so easy a caveman, or a toddler, or a completely "inept" college student or young adult can do it.
Do yourself a favor and make this. Immediately.

UPDATE 8/12/12:

These fudge squares are pretty difficult to get a good photo of. Like, seriously. I'm going to post some of the pics from the fourth and fifth photo shoots I attempted, see if any of them are decent.... As un-photographable as they are, these bad boys are still delicious.

Cake Batter Fudge
Yield: ~36 squares
Adapted from Sally's Baking Addiction
Ingredients:
Funfetti cake mix
Powdered sugar- 2 1/2 c
Butter- 1/2 c (1 stick), cut into 4 pieces
Milk- 1/3 c
White chocolate chips- 1/2 c
Extra sprinkles (optional)
Directions:
1. Stir cake mix and powdered sugar in a medium microwave-safe bowl.
2. Add butter and milk but do not stir. Microwave for 2 minutes.
3. As soon as the mix is done in the microwave, start stirring immediately. Stir in white chocolate chips and sprinkles. Batter will be very thick.
4. Pour into a greased 9x13 pan and refrigerate for at least an hour. Serve with milk. Or ice cream.

These are the boys I did it for: Chris and the other senior offensive linemen at Shenandoah. The next day I joined them in drills, it was hilarious. And awesome. And now, I'm sore. And I need more of this fudge.

ENJOY!!!