Cooking Classy

If there are two things I love it's brownies and marshmallows. Okay okay there are a lot of foods I love and adore but two of them are definitely brownies and marshmallows. I also love the combination of the two. The chocolate just compliments the marshmallows perfectly. Like a S'more or a chocolate covered marshmallow, they just wouldn't be what they are without the chocolate.  This cupcake took three attempts to get the cupcake base just where I wanted it. I don't like a brownie that's so chocolaty rich I can only eat a bite or two. I also don't like a brownie that has no body to it and it's completely gooey. It's needs some chew and bite to it. Basically I'm more of a traditional, milk chocolate brownie kind of gal.  Just an fyi these cupcakes aren't a fluffy dome like cupcake. They will likely sink just a bit in the middle once they are removed from the oven, that's supposed to happen. If they don't then it's a sign they are likel...

Once again I found myself needing to use some pumpkin I had sitting in the fridge so I decided to try a new recipe and found these over at Martha Stewart   (note that if you are ever using left over pumpkin puree that you are preserving in the fridge, be sure to thaw it at room temperature until adding it to your recipe - unless of course it calls for chilled pumpkin). These cookies had my name written all over them with their pumpkin and browned butter combo, it's what I live on lately. I made several of my own adjustments to the recipe such as slightly altering the spice amounts, replacing some of the brown sugar with granulated sugar, using salted butter and reducing the amount of salt added and omitting the vanilla from the icing (because really all you need is the browned butter flavor). Then the biggest change I made was replacing the evaporated milk with a smaller amount of sour cream in the cookie dough batter and replacing the evaporated milk in the icing with ha...

I'm so excited to be a part of such a fun Christmas event this year. Today and I'm posting over on I Heart Naptime for her Crazy Christmas Event (she has such a cute blog btw). So please head on over to check out my post and the delicious and easy recipe for these amazing, Christmas inspired Peppermint Brownies. P.S. they start from a boxed brownies mix! I just doctored it up a bit and no one would ever now they aren't from scratch. Recipe for Peppermint Brownies with Fluffy Peppermint Buttercream Frosting can be found HERE .

Chocolate. Do we need much more in life? I know I definitely have a serious weakness for chocolate. I have a really hard time understanding people who don't. Like my sister for instance, I love ya sis but I will never understand why you pick the chocolate chips out of your chocolate chip cookies. They are basically the best part of the cookie. It is hard for me sometimes, to sit and watch you do such a thing =). It breaks my little baker heart. I guess next time just hand them over to me and I will pile them on top of my chocolate chip cookie. Less wrinkles for me. Yes indeed, even chocolate has it's nutritional value with the antioxidants it contains, right? How much, well that's not important. All I know once upon a time I heard chocolate contains antioxidants which helps slow aging so I need not ask further questions. I simply just say that means I need to eat more chocolate. With that said, frosting for breakfast? Mmkay. I love when my mom comes to stay and she g...

All the deliciousness of a cannoli without the frying mess!? Yes indeed. These cupcakes are complete and utter bliss! I have a total weakness for cannolis so I was so excited to see they come in cupcake form. I love all things pastry and all things cupcake and these are the best of both worlds combined into one decadent, out of this world dessert. These are deliciously indulgent and perfectly dainty. They are fancy enough that I felt it was an occasion worth getting out my Grandmother's fine china set, sipping milk out of a tea cup and gently using a fork as if I were a Queen. That is until after one bite, I quickly forgot that fancy mannered moment and rather wanted to drop my fork and shove the entire cupcake in mouth and devour all of it in it's entirety without leaving a smidgen of a crumb behind. And then steal everyone else's. Yes just that good. These are one of the best cupcakes I've ever had and they will definitely be going on my list of favorite cupcakes t...

Have you ever tried banana bread in cookie form with a thick fluffy layer of frosting sandwiched between two of them? With these cookies now is your chance. They taste just like banana bread with an added bonus, a luscious layer of vanilla bean frosting. Lightly said, these cookies are amazing! I saw the Banana Whoopie Pies over at Martha Stewart and new I just had to try them. Lucky for me I keep a stock of overripe bananas in the freezer for emergencies such as this, where I need an overripe banana in it's prime but don't want to wait 7 more days for it to hit its peak ripeness. I used to question whether or not freezing bananas was a good idea until I tried if for myself a few months ago. It actually works great. You simply just leave them unpeeled and pop them into the freezer when they are nice and spotty. Then when you are ready to use them, thaw the frozen banana out (to room temperature, sometimes I cheat and even thaw them in the microwave) then peel and prepare them ...

We all have our favorite type of brownie. Some of us like them ooeey gooey, some of us like them chewy. Some like a more modern brownie that's ultra rich and nearly bittersweet, and some of us like them sweet and mild - more of a milk chocolate brownie.  Well, chewy milk chocolate brownie lovers, this post if for you  (I still don't quite understand  the semi-sweet chocolate craze. I don't like bittersweet, I like sweet. But who knows, maybe as I continue to age and my tastes change I will start to understand it more... or maybe I will always be more of a milk chocolate loving lady =)! I like different brownies for different moods and cravings, but the majority of the time I like them chewy, not too gooey and not overpoweringly chocolaty. I think covering them with frosting is a nice splurge and a definite upgrade too. I mentioned before I frequently visit a local bakery and I always get the same thing - their incredibly chewy brownie covered with chocolate cream cheese f...

Wahoo! Time for the holidays... er... I mean next month, time for the holidays! My favorite time of year is the holidays. Why? All the food of course =)! That's why I'm getting way ahead of myself. I can't help it though, I saw these little candy pumpkins at the store the other day and thought, Oh I've just got to bake something with these. I bought a big bag then hid some up in the cupboard but somehow my family managed to sniff them out.  I guess the baking cupboard is a given, everyone knows I've got a huge stash of goodies up there =).  Luckily there were just enough left to make the perfect cupcake toppers for these delicious, bite size, Mini Pumpkin Cupcakes.  For this recipe, I basically combined my Pumpkin Bars recipe with the cupcake portion of my Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting (one of my favorite cupcakes). These cute mini cupcakes pack a lot of sweetness, moisture, flavor and pumpkin-y goodness into one l...

My sister came over a few days ago and wanted me to help her make a cake for her sons first birthday. Of course I love every opportunity I get to help someone bake and I feel pretty cool when they ask for my baking opinion =). She wanted to make a mini tiered cake (and I don't own the mini tiered cake pans so I had to get creative) and she wanted a delicious, white, fluffy frosting to cover it. She asked if we could get a really white frosting without the yellow tint. I told her the trick is in the technique. It's not just about the ingredients you put into the frosting, but also the method in which you prepare the frosting. In my opinion, these are the keys to a very light, fluffy, creamy, and amazingly delicious buttercream frosting: 1. Really whip the butter. I am talking until it's basically white. Really pay attention to the shade of the butter when whipping, making sure it becomes very very pale. 2. Use heavy cream. Cream makes everything better, and creamier of cours...

I just couldn't wait any longer. I say it's officially time for a Fall inspired post. I love all the flavors of Fall. The aromatic spices, the caramel apples, the pumpkin pie and the fresh off the cob corn. One of my favorite Fall flavors is pumpkin. It's natural sweetness and moisture along with it's power packed nutrition makes it a perfect choice for countless dishes and desserts.  I created this recipe to be a thicker bar than my banana bars because I received several comments of people saying they'd like a thicker bar. These are basically the same thickness of cake, so you can call it pumpkin cake if you'd like. I chose to make this a bit lower fat than your average pumpkin bar by using half butter and half applesauce (rather than all butter or  oil). You would never know it is halfway healthy =). I love when I can turn a Superfood into a dessert (if you top them with walnuts you can get two Superfoods between the pumpkin and walnuts). Try these bars and th...

I think it's safe to say I have a slight sugar cookie obsession. If you've been following my blog you've likely noticed by now. But really, who doesn't love frosted sugar cookies? I mean how can you not love them? The only people that don't are liars, I'm just kidding everyone is entitled to their own personal opinion. But those of you that don't like them, well lets just say we probably don't have much in common =). I know I've already posted a sugar cookie recipe, well that's old news. Those are good, but these are better. These are so soft, so fluffy, so tender. Basically they melt in your mouth dreamy.  So, you may be asking, what is that makes these special? To answer that, it's a combination of things. The texture is amazing thanks to the cake flour and cornstarch. Don't substitute all-purpose flour for the cake flour or your cookie will end up heavy and dense (compared to what you get with the cake flour, besides you'd have to ...