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Daily Cravings: Brownie Truffle Pie

25 Jan

Photo Credit: The Family Kitchen

I just died and went to brownie heaven. On top of how fabulous this Brownie Truffle Pie looks, the recipe is super simple! This is most certainly on my “priority to make” list.


Cookie Quest Part One: Chocolate Chip Cookies

26 Dec

While reading through all of my favorite baking blogs I’ve noticed more than a few have cookie fetishes and who can blame them. There’s nothing like a warm gooey cookie fresh from the oven with a cold glass of milk. I’m not talking about just any type of cookie, but the all time favorite and classic Chocolate Chip Cookie.

Of course, once I’ve begun to click open a few tabs of cookie recipes I’m hooked. I’ve got to find the ultimate chocolate chip cookie. Over at Two Peas and Their Pod it seems they’ve been on the search and have found their “Best Ever” chocolate chip recipe. So I decided to start here. I mean why not start my search for “best ever chocolate chip cookie” with someone elses favorite, it’s got to be a good shot, right? And so our cookie adventure has begun! I’m excited!

This cookie was good, no I’ll do you one better, it was great. The edges were a perfect crispness without being crunchy and the centers stayed nice and chewy. I used Ghiradelli chocolate chips which added to the near perfection of this cookie.

That’s right near perfection. This may very well be the best chocolate chip cookie ever. However, I think our search will forge on, not only because I like the challenge of finding the best cookie recipe ever but  also because I love the challenge of having to taste them all!


(Printable Version)

1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 tsp. vanilla extract
3 cups (12 oz) all-purpose flour
1 tsp. smallish-medium coarse sea salt (I used table salt, kind of wish I would’ve tried the sea salt!)
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups/16 oz of semi-sweet chocolate chips (I used milk chocolate, just a personal preference)

Preheat oven to 350 degrees. Beat butter, sugar, and brown sugar until it is “nice and fluffy.” Two Peas recommend creaming the mixture for 5 minutes, so I did. Add eggs and vanilla and continue to beat for two minutes.

Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.  Finally add chocolate chips until well distributed. The batter is thick so mixing in the chocolate chips was a little frustrating, but definitely doable.

Drop about 2 tablespoons of dough and “plop” the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes. My oven cooked them around 11 minutes, so just check on the cookies around the ten minute mark. Remove from the oven and allow the cookies to sit on the tray for two minutes. Then pick up the parchment paper (with the cookies still on top) and transfer to a cool non-porous surface.  Cool on the paper for at least 3 minutes before serving.

Made around 45 deliciously chewy goodies for a couple of wonderful cookie filled days!

Daily Cravings

10 Nov

Is it me or do the Holidays begin earlier and earlier every year? Since Labor Day, I’ve had friends tweeting about decorating for Halloween and Thanksgiving and raving over their new fall recipes. Seeing as we’ve just moved, there were no festive fall decorations for us this year, but the recipe gathering has been like a jackpot in Vegas.

The one craving I just haven’t been able to shake is Pumpkin Cheesecake. Can you blame me? Just look at that delectable picture teasing us.

Upon following a pregnancy craving for yogurt, I managed to satisfy two cravings with one trip. May I now introduce to you, Pumpkin Yogurt.


Sweet CeCe’s, a new treat being introduced to the Middle Tennessee area, was the perfect sweet stop for this craving. The shop is fanciful with walls painted turquoise and pink, lavished in decorations of candy. Oh and the yogurt is to die for. They feature a range of flavors and more than a few candies and desserts to top it off with. Of course, I chose pumpkin yogurt and sprinkled it with rather large squares of cheesecake. Absolute perfection.

Photo Credit: Woman’s Day and Food Beast

S’more Cookies

8 Aug

It’s S’mores Week here in The Cupcake Cure house and I’m pretty excited. I’ve been on a cookie kick this weekend and decided why not start the week with S’more cookies.

This was such a good choice. These cookies satisfy not only a cookie craving but any s’more lovers’ craving.

Next time, I’ll either add a few more graham cracker crumbs or leave them a little less crushed to get a stronger flavor from the graham cracker. Also, the husband requested more marshamallows on his.

Yes, this household is going to love S’mores Week.


Chef E: 9.0

The Husband: 9.5

The Friend:9.0

S’more Cookies Adapted from Baked Perfection

Ingredients: (Makes 2 dozen)

  • 3/4 cup of flour
  • 1/2 cup graham cracker crumbs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 dash of cinnamon
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup and 2 tbls sugar
  • 1/4 cup and 2 tbls brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup miniature chocolate chips
  • 3/4 cup mini marshmallows
  • 1 Hershey bars, chopped


Preheat oven to 375 degrees.

In medium bowl mix together flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon.

In a standing mixer, beat together butter and white and brown sugar and vanilla extract until creamy. Add eggs one at a time. Then slowly add the flour mixture. Once well combined, stir in the chocolate chips. Spoon tablespoonsfuls of dough onto baking sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Continue cooking for another 3 or 4 minutes until cookies are fully cooked. Let them cool on wire rack before serving.

Cupcakes Boost the Economy

17 Jul

Flickr Chris Blakeley

Who knew it was possible that in one of the worst economic times our country has ever seen these delicious delectibles can be held accountable for boosting employment.

In New York City, specifically, the latest unemployment numbers have gone down thanks to bakeries.

“One segment of the industry that seems to be adding the most outlets is cupcake cafes.  This could be a fad, or not,” Barbara Byrne Denham, chief economist at real-estate services firm Eastern Consolidated, wrote in a report Thursday.

I LOVE IT! In a million years I never would have associated the thought of a cupcake fad boosting us economically. I mean I guess in my personal cupcake obsession I have been giving back plentifully to the bakeries and stores for supplies.

Here’s Butter Lane bakery’s owner Pam Nelson‘s rationality to the success of the cupcake craze:

“I think it’s kind of an indulgence and the price point is still low. For three dollars people can buy something for themselves instead of spending 100 bucks on a dinner and still feel like they’re treating themselves.”

This sounds about right, don’t you think? They say chains and smaller shops like CRUMBS Bake Shop and Butch Bakery are all staying strong. I mean how could they not with such yummy treats.

Great article with more details here!