Another Teaser! Coming Soon: Chocolate Toffee Cupcakes with Caramel Icing

My sweet toddler begged me to make cupcakes this morning and, tired of the usual vanilla or chocolate, we decided to experiment with some new, super rich flavors. These are the perfect holiday indulgence: moist, decadent chocolate and toffee cupcakes glazed with melted chocolate and dipped in bits of chocolate covered toffee drizzled with just the right amount of smooth and creamy caramel icing. I promise to have this recipe up very, very soon so please check back in a day or two (or click the "Join this Site" button on the sidebar underneath the advertisement and sign up to receive Happiest Belly updates...you'll be the first to know when a new recipe makes an appearance!).

Halloween Candy Bars Revisited!

So every Halloween my husband and I buy WAY too much candy! We are left with mountains of mini everything; usually a variety that includes M&Ms,  Reese's peanut butter cups, Hershey bars, Snickers and Twix. We usually end up taking the leftovers to work or, somewhat unfortunately, eating them all ourselves. Every year, I turn them into what we call in our house a "yum-yum". A "yum-yum" is any kind of dessert cookie, bar or brownie that can be eaten in a brown bag lunch (or better yet, anytime you walk past the kitchen counter!). I make a different "yum-yum" every week. I know, I know...probably not the most healthy thing to do, but it makes my husband and toddler, and anyone who happens to visit, smile. Not only that, it makes the house smell really, really good! Below is the recipe~ it's nice and easy and tastes like a fancy schmancy chocolate chip cookie bar. Enjoy!
Ingredients:
1 1/2 sticks butter, softened
1 1/4 tsp. baking soda
1/2 tsp. Kosher salt
2 cups all-purpose flour
1 cup light brown sugar
1/2 cup sugar
2 jumbo eggs
3 tsp. vanilla
1/2 cup pretzels
8-12 mini candy bars
1/3 cup semi-sweet chocolate chips

Assembly:
Cream butter and sugars. Mix in eggs and vanilla. Add flour, baking soda and salt and mix on medium-low speed until combined. Chop between 8-12 small candy bars (leave M&Ms whole) along with 1/2 cup pretzels and stir them into the batter. Bake in a greased 9x13 pan at 350 for approximately 30-45 minutes or until a toothpick comes out clean. Cool completely and cut into bars.

Banana Chocolate Chip Bread

I am a huge sucker for banana bread! It's funny, since I'm not a big fan of bananas themselves. There's just something about the crunchy exterior and the moist, sweet interior that have me reaching for seconds, then thirds... My sweet little two year old is obsessed with chocolate chips (generally hateful towards bananas), so I've sweetened the pot by adding them to my go-to banana bread recipe (I had to scrap the pecans since my sweetie won't go near them). The result is good enough to be called dessert!

Yields: 1 loaf

Ingredients:

1 stick plus two tablespoons of butter

2 cups of all-purpose flour

3/4 cups sugar

2 tbsp. vanilla

2 eggs

1/2 cup sour cream

2 overripe bananas

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup semi-sweet chocolate chips

1/2 cup toasted pecan chips (optional)

Assembly:

Preheat oven to 330 degrees. Cream butter and sugar over medium speed. Add the bananas, vanilla, sour cream and eggs, continuing to mix on medium speed. Sift in the salt, flour, baking soda, and baking powder, mixing to combine. Stir in the chocolate chips. Pour into a greased loaf pan and sprinkle with pecan chips (optional). Bake for 1 hour and 15 minutes or until top is golden and an inserted toothpick comes out clean.

Yellow Cupcakes with Classic Chocolate Frosting

These cupcakes are about as good as it gets! Moist yellow cake topped with a classic rich and creamy chocolate frosting. My husband loves to take extras to work to share, and they are always devoured quickly in our house! I love how quick and easy these cupcakes are to make; you'll definitely get your chocolate cake fix in a portable, individual serving.
Yields: about 16 cupcakes

Cupcake ingredients:

1 stick of softened butter

2/3 cups sugar

3 eggs

1/2 tsp. baking powder

1/4 tsp. kosher salt

1/4 cup whole milk

1 1/2 cups all purpose flour

2 tsp. vanilla

Cupcake assembly:
Cream butter and sugar. Add eggs, one at a time, and mix on medium speed until combined. Add milk and vanilla, then stir in salt, baking powder and flour. Fill cupcake molds (I prefer silicone) 3/4 full. Bake at 350 degrees for about 12 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.

Frosting ingredients:

2 cups powdered sugar

1/4 cup cocoa powder

1 stick of softened butter

1/4 cup + about a tbsp. milk

2 tsp. vanilla

Frosting assembly:
Cream frosting ingredients until the color lightens and frosting is creamy and smooth. Use a piping bag with a large tip to frost each cupcake from the outside to the center. Chill before serving.

Creamy Chocolate Hazenut Dip

This is a simple and yummy dessert dip that is great for fresh fruit, pretzels or even shortbread cookies. I made this for my daughter's first birthday party, and it was a hit. Creamy chocolate hazelnut spread pairs perfectly with the richness of the cream cheese and cool, almost tart flavor of the sour cream. A sprinkle of Kosher salt enhances the delicious sweetness of the chocolate and helps the flavors of the dip really come together. This dip is sweet and light and will be the perfect addition to any party you throw!
Yields: Approximately 1 cup

Ingredients:
4 oz. cream cheese, softened
2/3 cup sour cream
1/4 cup nutella, softened
3 tbsp. heavy cream
1 tsp. vanilla
kosher salt

Assembly:
Whip ingredients together until light and fluffy. Serve at room temperature. Keep for 2-3 days in a sealed container in the refrigerator. Microwave for 20 seconds and stir to soften after refrigeration.

Killer Heath Brownie Sundae

There is no other word for this dessert than decadent. The brownie base is ooey-gooey deliciousness topped with creamy and refreshing vanilla ice cream. As if that isn't enough, homemade fudge sauce blankets the ice cream while fluffy, homemade whipped cream and Heath chips give this sundae an amazing finishing touch. The whipped cream and brownie recipes have appeared previously on The Happiest Belly; find them by typing their names into the search function on the upper right side of this page. See below for the fudge sauce recipe and assembly instructions.
Serves 4

Ingredients:
Four fudge brownies (with Heath Bar chips mixed into the batter)~ search the sidebar for my recipe
1 pint french vanilla ice cream (I love Edy's Slow-Churned)
1/3 cup Heath Bar chips
3/4 cups chocolate fudge sauce (recipe below)
3/4 cups whipped cream (search the sidebar for my recipe)

Easy Fudge Sauce:
1 cup chocolate chips
1 tsp. vanilla
3/4 cup light corn syrup
1/3 cup heavy cream

Fudge Sauce Assembly:
Heat corn syrup and heavy cream over medium heat until warmed through. Stir in vanilla and chocolate chips. Stir until melted. Microwave to reheat.

Sundae Assembly:
Microwave each brownie in a bowl for about 25 seconds. Top with ice cream, warmed chocolate sauce, whipped cream and Heath bits.

Guest Blog Post on Causey Chit Chat!

I am so excited to let you know that I have guest blogged for the very first time on Causey Chit Chat. The author, Courtney, shares her experiences being a newlywed andworking at a residential facility for people with cognitive disabilities in Texas. I love, love, love this blog and hope that you'll check it out. You can visit my guest post at: http://http//causeychitchat.blogspot.com/2010/02/guest-blog-from-happiest-belly-on-block.html ENJOY!

My Husband's Favorite PB & Chocolate Chip Cookies

These are my husband's new favorite dessert in the whole world. When I make them, he wants to eat them ALL himself! Thankfully this recipe makes a ton of cookies (about 3 dozen), so you will be able to share them with friends and family without your significant other having a major freak out ;). They are super easy to make, so you can whip up a batch just about anytime. Try substituting Reese's peanut butter chips or M&Ms to make these cookies extra special. Great for a quick snack or as the perfect addition to your child/spouse's lunch box, these cookies will get you tons of compliments! No one ever needs to know how easy they are to make!

*recipe adapted from Baking

Ingredients:
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1/2 cup softened butter
1 cup creamy peanut butter
3/4 cup sugar
1 cup packed light brown sugar
2 large room temperature eggs
1 1/2 cups chocolate chips

Assembly:
Cream butter and sugars until light. Add peanut butter and whip on high, one minute. Add eggs, one at a time, then vanilla. Scrap down sides and mix for 2 minutes on medium. Add your dry ingredients a little at a time, scraping down the bowl periodically. Stir in chocolate chips. Using 2 spoons sprayed with cooking spray, drop 1 inch balls (don't worry about forming them) onto a greased cooking sheet. Bake 8-10 minutes at 350. Remove from baking sheet to cool.

Donut Holes with Chocolate Ganache Frosting

These donut holes will most definitely gain you a ton of accolades! They are light and delicious, with a creamy, fudgy sauce that is absolutely delicious. I made these for my husband's first Father's Day, and he was in hog heaven. If you are a glutton like I am, try pairing these donuts with fresh strawberries or my homemade strawberry sauce (see search function in sidebar to locate this recipe). It will be a meal you will never forget!

(recipe adapted from Restaurant Eloise, Sebastopol, CA)

Ingredients (makes 12 donuts):

3/4 tsp. active dry yeast plus another 3/4 tsp.

1/4 cup water

1/2 cup flour

2 tbsp. warm milk

1 cup plus 2 tbsp. flour

1 tsp. salt

3 large egg yolks

2 tbsp melted butter

3 tbsp. sugar

3/4 cup semi-sweet chocolate chips

1/8 cup heavy cream

8 cups vegetable oil (for frying)

Assembly:

Dissolve 3/4 tsp. yeast in water. Mix in flour and cover with plastic wrap. Let the mixture rise for an hour (or until doubled in size). In a standing mixer fitted with a dough hook, dissolve the rest of the yeast (3/4 tsp.) in the milk. Add flour, salt, butter, sugar, egg yolks (room temperature), and the original yeast, flour, water mixture. Mix until the dough forms a ball. Cover with plastic wrap and let rise until doubled (about an hour). Roll out the dough to about 1/2 inches thick. Stamp out 1 inch round donuts. Reroll and repeat until you have used all of your dough. Let the donuts rest, covered with a damp cloth, for 15 minutes. While you are waiting, heat the vegetable oil in a saucepan and heat to 350 degrees. Next to the saucepan, place paper towels on a plate to drain the donuts. Drop donuts into the oil (do not overcrowd; do about 2-3 at a time) and fry until they float and are golden. Remove with a slotted spoon to the paper towel. Melt chocolate and cream in the microwave or in a double boiler. Spoon some of the mixture onto each donut as it cools. Serve warm with berries or berry sauce.

AGD is in the Happiest Belly's Kitchen!!

This post is a departure from my normal Tuesday, Thursday, Saturday posting schedule. Angie, of the fabulous Angelica Grace Designs, is doing a giveaway for her 777th post and has asked loyal readers to create an "AGD was here" themed post. Because I can barely go a day without reading her blog, I had to pay homage by creating a tummy-related AGD post. The AGD website, blog and Angie's new photography blog are must-reads; they are just wonderful (just like Ms. Angie herself!). Her sweet kids, Kenidi and Brennen, are often the focus of blog entries and photographs; they are two of the nicest, funniest kids around! Be sure to check it out at http://www.angelicagracedesigns.com/blog!

I know Angie has a super sweet tooth just like me, so I had to go with chocolate! The heart is made from yummy raspberry-fudge brownie, and the letters are made of chocolate chips. My husband and I set up the plate, snapped the photo, then cleaned it right off with our fingers and mouths! YUM!

Here's the link to the mint version of the brownie pictured above. Just swap out the mint chips for semi-sweet and swirl 3/4 cup heated raspberry preserves (microwave for about 30 seconds) through the top of the batter before baking and voila! http://happiestbelly.blogspot.com/2009/05/mmmmmfudge-and-mint.html.

Enjoy!

Mint Chocolate Chip Ice Cream Cake

I made this yummy cake for my husband's first Father's Day last week. There is a whole story behind this cake that my husband thinks is hilarious. Me? Not as much! When we first started dating almost 10 years ago, my husband told me that he really wanted an ice cream cake for his birthday. I was pretty new to baking at first (I've always loved cooking, but baking is a whole different sport!), but I thought I'd give it a try. DISASTER. I'd read that you can easily cut through ice cream to make nice, even layers with a piece of dental floss. It ended up all over the place~ in my hair, on my clothing, and some even ended up on the cat. Pretty much everywhere but on top of the cake! The next year's attempt went only marginally better. I was pretty proud of the finished product, but when my husband went to cut it, he brought the knife up and along with it came the entire cake! Every subsequent year brought a different issue: wrong type of cake batter leading to a rock-hard product, melted ice cream, a mess of a crust...you name it, I experienced it. Finally, and I will give credit where credit is due, my husband suggested trying a brownie layer instead of cake. Voila! It was a magical combination of chocolate graham cracker crust, delicious mint chip ice cream and fudgy brownie. My one alteration for future cakes is to slice the brownies into a thinner layer so that the fork goes through more easily. SUCCESS AT LAST!

Ingredients:

Cooled brownies (make using a 8x8 pan and do not cut!) http://happiestbelly.blogspot.com/2009/05/mmmmmfudge-and-mint.html

1 container of ice cream (I used Edy's Slow Churned Mint Chocolate Chip)
2 cups of chocolate grahams (this is approximately 2 of the sealed packs)
1 stick of melted butter

Assembly:

Flip brownies out of pan in one piece. Using a bread knife, slice through the brownies horizontally, so you are left with two thin pieces. Trim edges so the brownies will fit into a springform pan. Reserve edges. Spray the springform pan with nonstick oil. In a food processor, pulse chocolate graham crackers until crumbled. Add butter and pulse until combined. Pour crumbs into the springform pan and use the bottom of a glass to press the crumbs into a crust (they should come about 1-2 inches up the side of the pan). Refrigerate for 10 minutes. Preheat oven to 350. Bake the crust for 10 minutes. Allow to cool completely. Let ice cream rest on the counter for about 10 minutes until it begins to melt. Scoop ice cream into the bottom of the pan and press with your fingers to form an even layer. Freeze for one hour. Add a layer of brownie and fill in edges with crumbled brownie reserved after brownie was cut to fit the circular pan. Add another layer of ice cream and freeze for 1 hour. Repeat if you have enough room in the pan. Make sure your top layer is ice cream. Thaw for 5-10 minutes before cutting.

Chocolate Chip-Macadamia Blondies

I've been making a lot of brownies lately, so I decided to try something new. On Sunday I made blondies, basically a brownie sans cocoa powder. I originally planned to add pecans and chocolate chips, but a search of the pantry and freezer did not turn up any, so I changed course and used macadamia nuts instead. Next time, I will stick with the macadamias or maybe even try a different nut. The macadamias made these blondies extra delicious and complemented the chocolate chips wonderfully. My husband was a very happy camper!

This is one of those dessert recipes that really lets you use your imagination. Try adding walnuts or toasting coconut on top. You can add frosting or toffee chips to make it a little fancier. Experiment and you may find something you adore!

Ingredients:
1/2 cup softened butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped macadamia nuts
1/2 cup chocolate chips

Assembly:
Cream butter and sugar. Add vanilla and eggs, mixing on medium speed. Add dry ingredients and continue mixing on low speed. Stir in nuts and chocolate chips. Spread into a greased 9x13 pan and bake for approximately 30-40 minutes at 350 degrees. Cool completely before cutting.