Garven Good-Bye: Buckeye Cupcakes

Just as I finally began to adjust to my post-Kevin existence and started getting into my friend groove out in Charleston, stupid life had to step in. Robin's and my gender-reversed personality doppelgänger couple Chad (Robin's co-chief and all around medical badass) and Bridget (the real life equivalent of Leslie Knope) decided they needed to pull a Lebron and return to their homeland of Ohio. While this may make it more difficult for our shared future goal of having our hypothetical children Charlie and Charlotte marry one another to gloriously unify these two great families, Robin and I were able to finally come to terms with their leaving after much sobbing and boxed wine.  I wasn't going to allow them to make the long trek home on empty stomachs, so I got to work in the kitchen and whipped up some Funfetti Explosion Cookies and a cupcakey twist on their favorite hometown confection- the Buckeye.

Our hypothetical future grandkids really needs to hope Chad's tall genes are dominant.

Buckeye Cupcakes
Adapted from Food.com, the Brown Eyed Baker, and more All Recipes
Servings: 24 cupcakes
Time: 120 minutes

A giant buckeye ball

Buckeyes
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 tsp vanilla extract
4 cups sifted powdered sugar
6 oz semi-sweet chocolate chips
2 tbsp shortening

1 batch chocolate cupcake batter found here (sans the Reese's)
1 batch peanut butter frosting also found here

My next great buckeye inspiration will just be dipping buckets in a giant vat of chocolate pudding.

1. Make a gazillion buckeyes (or 50). Mix the peanut butter, butter, vanilla, and powdered sugar together in a large bowl by hand until a smooth yet firm dough forms. Shape into ~1-2 tsp balls, and refrigerate while you make the chocolate.
2. Melt the shortening and chocolate chips together in a double boiler, stirring until smooth.
3. Use a toothpick to dip the balls into the melted chocolate. Then place the dipped balls onto a baking sheet lined with wax paper. Refrigerate for 30 minutes until set.
4. Preheat the oven to 350 F.
5. Get lazy and tired of typing up the same chocolate cupcake recipe again, so make your readers do all the work. Make the chocolate cupcake batter. Fill lined muffin tins slightly less than 2/3 full with batter. Add a buckeye to each. Bake for 13-16 minutes until the toothpick test comes back clean.
6. Mix the peanut butter frosting together. Top each cupcake with frosting and an additional buckeye.
7. Hope this convinces your friends to return to Charleston soon.

I heard you liked buckeyes, so I put a buckeye inside of your buckeye.

This cupcake version of Inception was the reason milk was invented. My go to chocolate cupcake was solid as always (although oddly a little dry, which is weird considering all the tears that fell into the batter), and the peanut butter frosting was salty smooth decadence redefined. But, as expected, the buckeyes were the highlight burning brightest in this sugar bomb explosion. Having finally answered the question of what would happen if you supersaturated Reese's with powdered sugar, the buckeyes could make anyone want to move to Midwest even despite those crazy winters.

While we are sad to see them go, Robin and I would like to raise a tall glass of milk and wish Chad and Bridget the best of luck bringing their unique brand of awesome back to their roots.

My next big undertaking will be creating a shrink ray so I can run through a maze of buckeyes (and eat my way out).

Reese's Pieces Cookies & Cookie Cake Mutation!

In the early days of mankind, humans discovered a way to reach near god-like levels by combining peanut butter and chocolate. Then a genius (who I can only assume is named Reese) created the Reese's Peanut Butter Cup. But man was lazy, and preferred to eat things in handfuls without getting melted chocolate all over, so Reese's Pieces were created and humanity reached its zenith (a level managed again only with the creation of cookie dough ice cream).

I knew I was going to need one ridiculous cookie to compete with the Lemon Ricotta Blackberry Muffins for my Office bake-athon and care package assembly. As a result, I called upon these peanut butter and chocolate discs for help.  Plus, I figured this would be an awesome way to trick people with peanut allergies into thinking they were having safe, unassuming M&M cookies.

Reese's Pieces Cookies
Adapted from Emeril's Giant Chocolate Chip Cookie Cake
Time: 30 minutes
Servings: 2 dozen cookies

1 cup butter, room temp
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
2 cups plus 2 tbsp all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups milk chocolate chips
Loads of Reese's Pieces

I find I'm quite liberal with my interpretation of cookie dough sizes.

1. Preheat the oven to 375 F. Line baking sheets with parchment paper.
2. Cream the butter and sugars together with a stand mixer until light and fluffy.
3. Beat in the eggs and vanilla.
4. Whisk the flour, baking soda and salt together in a separate bowl.
5. Gradually add the dry ingredients to the creamed mixture until incorporated.
6. Stir in the chocolate chips and Reese's pieces with a rubber spatula. 
7. Realize that even an absurd looking amount of Reese's pieces is not nearly enough and pour more in.
8. Place ~ tbsp sized drops onto the lined baking sheets.
9. Bake for 8-12 minutes until they start to brown.
10. Let rest on the cookie sheets for 5 minutes to crisp up the bottoms then transfer to wire racks to finish cooling.

Somehow, I managed to create the best of both worlds with these cookies and generate both chewy and crunchy varieties thanks to what I will refer to as the magical oven of mystery and wonder (sadly, walking in to it does not lead to a Narnia like world). It's important to make sure that you load these up with as many chocolate chips and Reese's Pieces while still adhering to the laws of physics (more specifically, the law of conservation of mass). Essentially, you have an amazing chocolate chip cookie stuffed with all the peanut buttery goodness you could have ever hoped for as a child. In the eternal battle for cookie supremacy, these managed to even outdo the fabled M&M variety.

The Super Bowl Cookie Cake Mutation

Sure, it looks tasty, but it could use more unnecessary sugar.

These cookies were actually inspired by the pure, utter perfection I experienced during this past Super Bowl with my Reese's Pieces Cookie Cake. Everyone knows the following facts: Cookies are awesome; Cake is awesome; and Combining two awesome things can only lead to a dangerous state known as super awesome. Therefore, it can easily be concluded that combining a cookie and a cake is the greatest level of deliciousness that one can hope to achieve.

Indeed, this proved to be the case, as this cookie cake easily swept the floor with the spectacular cookies. The cake form allowed for a gooier center that was highly addictive. Plus, cheap icing in a chez whiz like bottle has always been a favorite of mine. In order to transform this recipe into a proper cookie cake, simply pour the batter into a round baking dish and bake for 20-25 minutes until browned.

One day, I will blow the world's collective mind by creating the world's first combination ice cream cookie cake (no, cookies and cream doesn't count).

Check back soon for the thrilling finale to our Office Marathon Bakeathon: Eggless Oatmeal Chocolate Chip Raisin Cookies.

Reese's Peanut Butter Cupcakes

Some combinations are just so monumentally Earth shatteringly brilliant like cookie dough and ice cream or chocolate combined with peanut butter that one's life cannot be labeled complete until their mind has been blown by the flavor pairings. This year for Halloween, I did a lot of soul searching and tried to figure out how I could possibly make the grandaddy of chocolate/peanut butter permutations, a Reese's, even more delicious (Did anyone else just get a mental image of a Rhesus monkey at a BBQ? No, just me? Good.). After countless hours and much cursing of the stars, it finally popped in my head. I could surround them with even more chocolate and peanut butter! It was just crazy enough to work.

Reese's Peanut Butter Cupcakes

Modified from Food.com

Servings: 24 cupcakes

Time: 45 minutes

3 cups flour

2 cups sugar

1/2 cup cocoa powder

2 tsp baking soda

1 tsp salt

2 cups milk

10 tbsp vegetable oil

2 tbsp cider vinegar

2 tbsp vanilla extract

24 Reese's peanut butter cup miniatures, frozen

48 Reese's minis (yeah there's a difference)

Peanut butter frosting (recipe follows)

Inspiration for filling these with a frozen peanut butter cup courtesy of Cadbury Creme Egg Cupcakes. 

1. Preheat the oven to 350 F.
2. Whisk the flour, sugar, cocoa powder, baking soda and salt together in a large bowl.
3. Stir the milk, vegetable oil, vinegar and vanilla together in a stand mixer at medium speed.
4. Gradually add the dry ingredients to the wet ones at low speed until just incorporated.
5. Fill lined cupcake tins 2/3 full with batter. Place one frozen Reese's miniatures in each cupcake.
6. Bake for 16-22 minutes or until the toothpick test comes back clean (be careful of the peanut butter cup). Make sure to rotate once halfway through.
7. Remove from the oven and let cool on a wire rack.
8. Cover in peanut butter frosting and garnish with two Reese's minis.

This is my go-to chocolate cupcake recipe with the added twist of having a frozen Reese's peanut butter cup inside of it (freezing it keeps it from melting while baking). The cupcake itself is wonderfully moist and bouncy with just the right hit of chocolate (while also being eggless!). But who are we kidding. Even if it was a terrible cake, it would be completely redeemed by the awesome inner peanut butter cup filling.

This recipe was inspired by my friend Alex who loves her some Reese's peanut butter cups, but hates her some egg allergy.

Peanut Butter Frosting

Adapted from the Brown Eyed Baker

2 cups confectioner's sugar

2 cups creamy peanut butter

10 tbsp unsalted butter, room temp

 2-3 tsp pure vanilla extract

1/2 tsp kosher salt

2/3 cup heavy cream

The results will look shockingly like peanut butter but be 10x as bad for year!

1. Beat the peanut butter, butter, vanilla and salt together with an electric mixer fitted with the paddle attachment on medium-low speed until creamy.
2. Slowly add the confectioner's sugar until smooth.
3. Add in the cream and beat at high speed until light.

Not surprisingly, the frosting is like a creamier, sweeter peanut butter that brings home that peanut butter taste without giving you unfortunate peanut butter mouth (note to self: go as "unfortunate peanut butter mouth" for Halloween next year and just wait for the ladies to come rushing over)

Rich doesn't even begin to describe these.

Our second cupcake of Halloween was a far prettier delicious morsel with swirly frosting and additional Reese's minis toppings. These chocolatey peanut butter powerhouses fittingly encapsulated the spirit of the almighty Reese's (ok now all I can see are Rhesus monkeys wearing crowns and holding scepters) with each bite incorporating multiple, seemingly never-ending layers of chocolate on peanut butter (or is it peanut butter on chocolate). This debaucherous cupcake will surely stand out at any Halloween gathering with its unforgettable combination of tastes. However, I find myself having to declare the salty, sweet Salted Caramel Apple Cupcakes the victor of my self-imposed Halloween Cupcake Wars. Fortunately, both were absolutely amazing, so I didn't have to soak my slutty Einstein costume in tears. Check back later in the week for the final entry in my Halloween Bakeathon- Pumpkin Chocolate Chip Cookies.

Mom's Diner: Elvis Presley's Fried Peanut Butter & Banana Sandwich

Were you really expecting a pretty picture with a name like that?

Once my sister and I both left the South, my parents were forced to find new ways to fill their time (aside from worrying about us in scary California). That special replacement something turned out to be the King himself- Elvis Presley. My mom took a break from her busy Elvis Look-Alike contest schedule to teach me about some of the highlights of his "diet". Initially, I resisted, but since the recipe came from the chef who makes me want to know what love is (the ever so dreamy Nigella Lawson), I was willing to give it a shot.

Elvis Presley's Fried Peanut Butter & Banana Sandwich

From Nigella Lawson 

Servings: 1 or how ever many people you can convince to share a fried sandwich

Time: 10 minutes

2 slices white bread

2 tbsp butter

1 small ripe banana, mashed

2 tbsp creamy peanut butter

The complicated ingredients list. Not pictured: butter.

What sandwiches were missing

1. Lightly toast two pieces of white bread.
2. Melt butter in a skillet over medium heat.
3. Spread the mashed bananas and peanut butter on your toasted bread and close the two pieces together to form a sandwich (are you still with me?). In case you're confused, the gooey stuff goes on the inside.
4. Fry the sandwich in the melted butter for about 2 minutes per side.
5. Slice in a diagonal and enjoy.

Enjoy with a nice root beer float. Just try not to be too creeped out by the glances from the Big Boy.

Right off the bat, I was a little concerned that the sandwich wasn't actually deep fried. My lofty expectations of an Elvis Presley creation were smashed. Then, I bit into the sandwich and was pleasantly surprised at how delectable it was. Peanut butter and banana is always a winning combination, but surrounding it with the crunch of our fried toast and that hint of butter really makes you just want to retire to sweat pants (or a nice sparkly jump suit) and call it a night. Along with our Abita Root Beer float, this sandwich gave me heart palpitations which I can only attribute to love, proving that anytime you can take culinary advice from a man who died on the toilet, you just have to.

My dad takes an artful picture of me eating the sandwich with my iPhone. Parents with technology are just so adorable.