Last June, my husband and I were lucky enough to visit Ireland. Let me just say that if you ever have the opportunity to go, I highly recommend it. Not only is it a beautiful country, but the Irish are some of the nicest people I've ever met. Ever. For example, a taxi driver let us borrow his GPS for a week. The first week when we were in Dublin, he took my husband back and forth from our hotel to various golf courses. So he kind of knew us, but not that well. Certainly not well enough to offer us a fairly expensive electronic. Everyone was so nice and kind and helpful. I plan to go back, and one of the main reasons is because of the people.

The food, unfortunately, is not all that incredible. Irish breakfasts leave a lot of be desired. Every hotel we stayed at had the same breakfast, and by the end of our two weeks we just couldn't choke it down anymore (blood sausage anyone?). I had brought some homemade granola bars and crackers, and we would snack on those instead. Also, I learned that the land of potatoes equals the land of french fries. We got fries with everything. One day I was eating lunch by myself near the prison in Dublin (a tourist attraction by the way), and I ordered a piece of pizza at an Italian restaurant. When they brought it to my table, I was shocked to see it was half of an 8-inch pizza with a side salad and french fries. Mmmkay. I also learned that I am in no way a fan of Irish soda bread. You definitely won't see that recipe on here.

When we were in Dublin, we made our way to the Guinness factory (of course). We both were excited to do the tour, but my husband was about 1000 times more excited that I was. I'm not a big Guinness fan, but he loves it (even more so now). Since we went to the tour during my lunch break, I made sure to have some of their food, too. And one of the things I ordered was a Guinness brownie. Holy crap. I could not even eat the entire brownie because it was so rich. This.never.happens. I love rich brownies. This brownie was incredible. I can't say that my version is like theirs because I sadly don't remember fully. However, my version is pretty dang good. It is rich, it's extremely fudgy, and it has a faint taste of Guinness. You can taste it, but it's not overwhelming. And it's great, even if you aren't Guinness obsessed. So, make these brownies and celebrate your inner Irish until you can get over there!    

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Chocolate and peanut butter. Is there any better combination? I don't think so...although I guess brownies and peanut butter is even better, right? I've had these in my back pocket for some time, and they're pretty stellar.

I had never heard of an edible Buckeye until I started dating my husband, who is an Ohio State Buckeye. An edible buckeye is a candy that has a soft peanut butter filling and is surrounded by chocolate (an inedible buckeye is a poisonous nut). It's awesome (the candy one of course). The only problem is that they can be a pain to roll and then dunk in the chocolate. So turning them into a bar is pure genius. I adore these buckeyes...and my buckeye.

Buckeye Bars Recipe
Makes a 9x9 pan
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1/2 cup butter
6 ounces bittersweet chocolate chips or coarsely chopped
3/4 cups sugar
2 eggs
1/2 tablespoon vanilla
1/2 cup + 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup chopped peanuts (optional)

For the filling:
1/2 cup peanut butter
14 ounce can sweetened condensed milk

Preheat your oven to 350 degrees. Line a 9x9 pan with aluminum foil, leaving a few inches hanging over the sides (this foil will turn into handles to lift the brownies out of the pan later). Spray the foil generously with nonstick spray, paying special attention to the corners and sides.

In a large microwave-safe bowl, add the chocolate and butter. Microwave for 30-second intervals until melted and smooth, stirring in between. Add the sugar and vanilla into the bowl with the chocolate and whisk until incorporated. Add in the eggs and whisk until thick and glossy (about a minute). Stir in the flour and salt until just combined. Fold in the chopped peanuts if using.

Pour half of the batter into the prepared pan. Whisk together the peanut butter and sweetened condensed milk until smooth and spread over the brownie batter in the pan. Drop the remaining brownie batter on top of the peanut butter by spoonfuls. Bake for 35-40 minutes or until a toothpick comes out clean and the center is set. Let cool before serving.

Adapted from Better Homes and Gardens

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For years I have been searching for the best chocolate frosting recipe. Essentially I wanted something that looked like the chocolate frosting you can get in the can but it needed to taste better (although I loved that frosting when I was a kid). I wanted it to be dark in color and super chocolatey. I wanted it to not taste like sour cream (like many of them do). I wanted it to taste like canned chocolate frosting...but not.

And then I finally found it. Well actually I found it months and months ago but I never tried it until a few weeks ago. And then I kicked myself for not trying it sooner. I do this a lot unfortunately. The secret ingredient is Ovaltine. I realize this is pretty unorthodox, but it totally works.

I could happily eat this frosting with a spoon. If you're looking for the perfect chocolate frosting, look no further. You've found it.

By the way, a year ago I started this little blog on a day when I had nothing to do at my office. Here I am a year later, laid off from that job, but happily running a bakery and living my dream. I love all of you guys. It's so much fun to do this; read your comments; feel your love on Facebook, Twitter, Instagram, and Pinterest; and stalk my stats on Google Analytics to see how many people are reading and what you guys are checking out! I'm addicted, and I love it! Thanks for everything! You are the best!  

The Best Chocolate Frosting Recipe
Makes enough for one 8-inch or 9-inch cake or 24 cupcakes
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Note: You can make this in a stand mixer, food processor, or with a hand mixer.

12 tablespoons butter, room temperature
1/2 cup unsweetened cocoa (use Dutch Process if you have it)
1/2 teaspoon salt
2 1/2-3 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla
Scant 1/2 cup heavy cream
1/3 cup rich chocolate Ovaltine powder

In a mixer or food processor, cream together the butter, cocoa, and salt until well combined. Scrape down the sides of the bowl and add in 2 1/2 cups of the powdered sugar, milk, and vanilla and mix until smooth.

In a separate bowl, whisk the Ovaltine into the cream and then add that into the mixing bowl while it's running on low. Blend until well combined and smooth. If it's grainy, mix longer or put in the fridge and let it firm up a bit and then remix. Add up to another 1/2 cup powdered sugar if needed.

From Confections of a Foodie Bride who adapted it from the Joy the Baker cookbook

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Have you experienced these beauties yet? If you are a lover of chocolate chip cookie dough, then you will adore these. Eggless chocolate chip cookie dough is covered in chocolate, making the most amazing treat. I love to make a big batch of these and keep them in my freezer. On a day when I need a pick-me-up (read everyday), I just let it thaw for a few minutes and then take a wonderful bite. It's pure bliss.

I have a feeling I'm going to need one or two of these tomorrow. The hubs is sick and has an injured back, which means that he's snoring at night. Which means that I'm not sleeping. Normally I'd push him and tell him to roll over, but with his back, he can't. And if I do, then I feel like a big jerk. A huge jerk. So I sigh and try to sleep but wake up feeling exhausted. Here's hoping that everything gets better quickly, but if not, it's nice knowing I can pop a truffle in my mouth when I need that burst of energy at 3 in the afternoon. Yes, I know that it's not exactly good for you, but it's saved me the last few days!

Chocolate Chip Cookie Dough Truffles Recipe
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8 tablespoons butter, softened
3/4 cup brown sugar, packed
2 1/4 cups all purpose flour
14 ounce can sweetened condensed milk
1 teaspoon vanilla
1/2 cup mini chocolate chips
1 1/2 pound semisweet or bittersweet chocolate, chopped
Mini chocolate chips for garnish

In the bowl of a mixer, cream the butter and sugar until light and fluffy. Mix in the flour, sweetened condensed milk, and vanilla until fully incorporated. Add in the mini chocolate chips until combined, cover with plastic wrap, and chill in the fridge until firm enough to form balls.

Once chilled, form the dough into one-inch balls. Place on a piece of wax paper on a cookie sheet and chill in the freezer for 1-2 hours (or longer if needed).

When you're ready to dip the balls, melt the chocolate in the microwave in 30 second intervals, stirring in between. Once melted, use a fork to dip the ball into the chocolate. Tap gently against the side of the bowl and then flip the ball over so that the side touching the fork is on top. Add a little more chocolate if needed on the top to smooth it. Drop some mini chocolate chips on top if using for garnish. Store in the fridge or freezer.

Tips: If the chocolate cools too much, it won't cover the truffles as smoothly. If that happens, you can warm up the chocolate again.

To avoid fingerprints on these, use rubber gloves when handling.

Source: Annie's Eats

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Have you ever wondered about or wanted the recipe for that beauty in my header? Well here you go. I love this cupcake. A rich chocolate cake, vanilla bean salted caramel filling, and chocolate ganache frosting topped with sea salt. They are the most perfect, most rich cupcake ever. These will knock you off your feet. If I could marry a cupcake, I would be Mrs. Salted Caramel Cupcake thank you very much. The only wedding present we'd need would be a treadmill. And I would happily hop on one every day.

And it's not just me who loves these cupcakes. It's everyone except for those people who hate chocolate (I don't understand those people by the way). I've seen people devour these proudly, and I've seen people hide in corners lost in their own experience. I know that sounds super strange, but when you try one you will understand. These certainly make other desserts pale in comparison.

Since there's three parts to these cupcakes, I recommend making the caramel sauce a day before (or you can use something store bought). Then you can make the cupcakes and frosting the day of and assemble. They are definitely worth any time spent. Oh, and don't forget the sea salt at the end. If you skip that, it definitely won't be the same. The salt helps to temper the sweetness and provides the perfect balance of salty and sweet. Ahhh...and I'm going to go have another one. I've just convinced myself again. 

Salted Caramel Chocolate Cupcakes Recipe
Makes 12 cupcakes
Print this recipe

*Note: If you're making these at high altitude, use 3 eggs instead of 2 and increase your oven temperature to 375 degrees. Bake for 16-18 minutes or until a toothpick comes out clean.

For the cupcakes:
3 ounces bittersweet chocolate, chopped
1/3 cup Dutch process cocoa powder
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 eggs*
2 teaspoons white vinegar
1 teaspoon vanilla

About 1 cup caramel sauce, divided

For the frosting:
8 oz good semisweet chocolate
1/2 cup heavy cream
2 tablespoons sugar
2 tablespoons corn syrup
2 tablespoons butter

Sea salt for sprinkling

Preheat your oven to 350 degrees.
*High altitude: preheat to 375 degrees.*

For the cupcakes, in a medium bowl, combine the chopped chocolate, cocoa powder, and hot coffee. Let sit for one minute and then whisk until smooth. Set in the refrigerator to cool completely, about 15-20 minutes. Whisk in the oil, eggs, vinegar, and vanilla until blended. Add in the salt and baking soda and whisk until incorporated. Add in the sugar and bread flour and whisk until smooth. Divide the batter among 12 muffin cups in a muffin pan (about 1/4 cup of batter each). Bake until a toothpick comes out clean, about 17-19 minutes (*16-18 minutes for high altitude*). Cool cupcakes in the pan for about 10 minutes and then remove to the counter and let cool completely.

While the cupcakes are baking and cooling, make the frosting. In a small saucepan, mix together the cream, sugar, and corn syrup. Heat over medium until sugar has dissolved and mixture is very hot. Pour over chocolate and let sit for 2 minutes, giving the chocolate time to melt. Stir until chocolate has melted, add the butter, and stir until melted. If the chocolate won't fully melt, you can heat it in the microwave for 30 seconds. Let the frosting sit for about 10-20 minutes, stirring periodically. It will firm up as it cools. If it hardens too much, simply reheat for about 10 seconds until it's spreadable again.

Once the cupcakes have cooled, core out some of the middle using an apple corer or a knife. Fill the space with the caramel sauce. Pipe the cooled frosting on top of the cupcakes and sprinkle with sea salt.

Chocolate cupcake recipe from America's Test Kitchen.

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I get a lot of questions about baking without gluten. Thankfully I'm not adversely effected by gluten, so I don't have to worry about developing gluten-free recipes. However, that means that I can't help some potential bakery clients. So...when I come across a naturally gluten-free recipe, I cheer. And do a little happy dance. It's a little one but it's there nonetheless.

So listen to this ingredient list. Peanut butter. Oats. M&Ms. Chocolate Chips. Raisins (wait--don't leave yet), and then the normal eggs, sugar, leavener, etc. Oh...and the raisins are totally optional. I really like them, but I know that's a deal breaker for some, and you really shouldn't break up with these cookies! The other good thing about this recipe is that it makes a lot of cookies! It's great to bring to a party (playoff or Superbowl party anyone??) and people will be begging you for the recipe. Trust me.

Speaking of playoffs...I know that I can't complain (and that you don't feel sorry for me) but I'm going to the Broncos-Ravens playoff game on Saturday. Super excited to see the Broncos crush the Ravens again but you guys...the high on Saturday in Denver is 18 degrees. As in 14 degrees below freezing. And that's the high when the sun is up and shining. We only see the sun for the first quarter and then it peaces out to shine on warmer places. Jerk. So basically I'm going to freeze my everything off because sitting outside for 4 hours when the high is 18 degrees is miserable. Any tips on staying warm?? I need every tip you have! Every single one. Please...my toes beg you!

Monster Cookies Recipe
Makes about 4 dozen
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1/2 cup butter, softened
12 ounces creamy peanut butter
1 cup sugar
1 1/4 cups brown sugar, packed
3 eggs
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
4 1/2 cups quick-cooking oats
1 cup M&Ms
1 cup chocolate chips
1/2 cup raisins (optional)

Preheat your oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats.

In a mixing bowl fitted with the paddle attachment, cream together the butter, peanut butter, and sugars until incorporated. Add in the eggs one at a time, scraping down the bowl as needed. Mix in the baking soda, salt, and vanilla. When fully incorporated, add the oats. Then mix in the M&Ms, chocolate chips, and raisins.

Drop by tablespoons (or use a cookie scoop) about two inches apart from each other on the sheet. Bake for 8-10 minutes (don't overbake!) and let sit on the sheet for 3 minutes before removing to a flat surface to cool. Store in zippered bags or a sealed container.

Barely adapted from Food Network and Paula Deen

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I'm sorry about the third mint dessert recipe in a row. And if you hate mint, I'm really sorry. However, if you like thin mints, these are the cookie for you. But if you don't like to use prepackaged mixes, these aren't the cookies for you. Because they're made using a cake mix and topped with a thin mint or grasshopper cookie. And in spite of all that, they are awesomely delicious. And easy. Super easy. Since Christmas is just a few days away, easy is where we need to be right now...or at least where I need to be right now.

Six ingredients. Four days till Christmas. Make these.

Mint Chocolate Cookies
Makes about 40 cookies
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1 package Devil's food cake mix
1/2 cup shortening
2 eggs
1 tablespoon water
Powdered sugar
40 thin mints/grasshopper cookies

Preheat oven to 350 degrees.

In a bowl, mix together the cake mix, shortening, eggs, and water until fully combined. Form the dough into one inch balls and roll in powdered sugar. Place them on an ungreased baking sheet about 2 inches apart from each other.

Bake for 8-10 minutes or until set. Once you pull them out of the oven, immediately put a thin mint on each cookie. Let cool for one minute on the sheet and then remove to a flat surface to cool.

Source: Taste of Home Best Loved Cookies & Candies 2010

So Christmas is in less than a week. Are you ready? I am not. at. all. I have finally finished the majority of my baking orders, so I feel like I can start cleaning, planning meals, and wrapping presents. At least my shopping is done...mainly because I had to stop buying gifts when I got laid off. So I have one thing crossed off the list. Whew!

In the last few days, I've made twelve 9x13 pans of brownies, and I've thrown almost everything in them. These were one of my favorites. Quite frankly, putting Oreos in brownies is genius. Who doesn't love slicing into a brownie and seeing creme filling? I know I do. To make them more "Christmas-y" I added Andes creme de menthe pieces into the brownie batter. If you like the chocolate/peppermint combo, these are the brownies for you.

I'll say that since I've made a lot of brownies lately, I've become fairly quick at it (and know the recipe by heart). I can get these made in about 10 minutes in one bowl. They're quick, easy, and there's minimal cleanup. That is a win in my book. By the way, I also tried another variation that was good. I left the brownie batter alone and used grasshopper cookies instead of Oreos. Yum.

Peppermint Oreo Brownies Recipe
Makes a 9x13 pan
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Note: If you want to cut this recipe in half, you can bake it in a 9x9 pan. Just reduce the baking time (probably around 20-30 minutes).

12 ounces good quality bittersweet chocolate, chopped
1 cup butter
1 1/2 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 eggs
1 1/4 cups all purpose flour
1/2 cup Andes creme de menthe pieces
1/2 cup chocolate chips
20 Oreo cookies

Preheat your oven to 350 degrees. Grease a 9x13 pan with cooking spray.

Place the chocolate and butter in a large microwave-safe bowl. Heat for one minute and then stir. Heat for 30 second intervals, stirring in between, until melted. Add the sugar, salt, and vanilla and whisk to combine. Crack in the eggs and whisk until incorporated. Fold in the flour. When everything is incorporated, fold in the creme de menthe pieces and chocolate chips. Spread half of the batter into the bottom of the prepared pan.

Lay the Oreo cookies in a single layer on top of the batter. Spread the remaining batter on top of the cookies. If your batter feels too firm to spread on top of the cookies, heat it up for about 10 seconds in the microwave and then spread it on top of the cookies.

Bake the brownies for 38-40 minutes or until set.

I've made a lot of Christmas cookies this year so far. A. Lot. These, by far, are my new favorite. And this is coming from the girl who doesn't like cherries. Essentially you have a fudgy, brownie-like cookie that's wrapped around a maraschino cherry. It's delicious.

This is my go-to recipe for chocolate cookies (for now). I made a triple batch of dough and filled some with caramel, some with the cherries, and some with a Hershey's kiss. I loved these the best. Since I had to distinguish which cookie was which, I sprinkled red sugar on top of the dough balls before I put them in the oven. I think it adds a fun, festive touch, but it's definitely optional. I highly recommend you make these for Christmas. They will be devoured.

Fudgy Cherry Bites Recipe
Makes about 24
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5 tablespoons butter, melted
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup all-purpose flour
1 10 ounce jar of maraschino cherries, drained and patted dry

Preheat your oven to 350 degrees.

In your mixing bowl, beat together the melted butter, cocoa, and sugars until it resembles coarse sand (you can use an electric mixer or do this by hand). Add in the sour cream and vanilla and mix until combined. Stir in the baking soda and salt. Mix in the flour. Take about one tablespoon of dough and wrap it around the cherries.

Place the balls on greased cookie sheets and bake for 10-12 minutes. Let sit on the pan for two minutes before removing to a flat surface to cool.

Adapted from Two Peas & Their Pod

I have finally found the perfect chocolate cupcake recipe. I have been searching and trying recipes for years with no success. My favorite chocolate cake recipe is too crumbly for a cupcake and the other ones that I've tried have been too dry or not chocolatey enough. I *almost* gave up and went with box mixes. Almost. The funny thing is that I've had this recipe printed for at least a year but haven't tried it. I always kick myself when I do that. So, this recipe is moist (sorry) and very chocolatey. It can stand up on its own like a cupcake should, but it's not dry or gummy. The addition of the brewed coffee enhances the chocolate flavor without making it taste like coffee. Just a warning that you'll need bread flour to make this cupcake. This helps to make the cupcake sturdy because of those gluten bonds forming. I don't recommend using all purpose or cake flour instead. While I haven't tried it, I think you'll end up with a crumbly cupcake.

Oh, and did I mention that you can make these in one bowl with a whisk? That's right. No mixer required.   

The other bonus is that it's already meant for 12 cupcakes, so I didn't have to do any weird scaling down and I only had to make two small adjustments for high altitude. Score! All I did was add an egg and increase the baking temperature. So check out the note below for the high altitude adjustments.

If you want to know about the rest of this cupcake, here it is. I added Andes creme de menthe baking pieces to the cupcake batter, which gave it a slight mint flavor. Then I dunked the cupcakes in ganache to enhance the chocolate even more. It's topped with a peppermint buttercream, which has just a hint of peppermint so that it's pleasant and refreshing but doesn't taste like you just brushed your teeth. And to give it a little color, I sprinkled crushed candy cane pieces on top of the frosting. It is the perfect combination of chocolate and peppermint in my opinion.

Chocolate Peppermint Cupcakes Recipe
Makes 12
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*Note: If you're making these at high altitude, use 3 eggs instead of 2 and increase your oven temperature to 375 degrees. Bake for 16-18 minutes or until a toothpick comes out clean.

For the cupcakes:
3 ounces bittersweet chocolate, chopped
1/3 cup Dutch process cocoa powder
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 eggs*
2 teaspoons white vinegar
1 teaspoon vanilla 
1/2 cup Andes creme de menthe baking pieces

For the ganache:
2 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon corn syrup

For the peppermint buttercream:
1/2 cup butter, softened
2 tablespoons milk
1/8 teaspoon salt
1 tablespoon vanilla
1/2 teaspoon peppermint extract
1 pound powdered sugar (about 3.5-4 cups)
1 cup shortening

For the topping:
2-3 candy canes, crushed

Preheat your oven to 350 degrees.
*High altitude: preheat to 375 degrees.*

For the cupcakes, in a medium bowl, combine the chopped chocolate, cocoa powder, and hot coffee. Let sit for one minute and then whisk until smooth. Set in the refrigerator to cool completely, about 15-20 minutes. Whisk in the oil, eggs, vinegar, and vanilla until blended. Add in the salt and baking soda and whisk until incorporated. Add in the sugar and bread flour and whisk until smooth. Fold in the Andes baking pieces. Divide the batter among 12 muffin cups in a muffin pan (about 1/4 cup of batter each). Bake until a toothpick comes out clean, about 17-19 minutes (*16-18 minutes for high altitude*). Cool cupcakes in the pan for about 10 minutes and then remove to the counter and let cool completely.

While the cupcakes are cooling, make the peppermint buttercream. Place the butter, milk, salt, vanilla, and peppermint extract in the bowl of an electric mixer. Mix on medium using the paddle attachment (or use a hand mixer) until everything is blended. Add in half the powdered sugar and mix on low until combined. Add in the shortening and mix on medium until smooth. Scrape down the sides of the bowl. Add in the rest of the powdered sugar and mix on medium high until smooth. Scrape down the sides of the bowl again and mix until smooth. If the frosting is too thick, you can add more milk one teaspoon at a time. Transfer the frosting to a piping bag and set aside. 

When the cupcakes are cool, make the ganache. Place the chocolate, heavy cream, powdered sugar, and corn syrup in a microwave safe bowl. Microwave for 30-second intervals, stirring in between, until smooth. Dunk the top of the cupcakes into the ganache and let harden, about 20 minutes. You can speed this process up by putting the cupcakes in the refrigerator. 

Once the ganache has set, pipe the frosting on the cupcakes and sprinkle with the crushed candy canes.  

Cupcake and ganache recipe from Cook's Illustrated. Frosting recipe from She Makes and Bakes

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