Marashino Cherry Dark Chocolate Brownies

Adapted from A Little Bit Crunchy A Little Bit Rock and Roll

Ingredients:

1/2 cup unsalted butter

1/4 cup dark chocolate chips

1 cup sugar

2 eggs

1 teaspoon vanilla

1/3 cup dark cocoa

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the frosting:

2 cups powdered sugar

1/2 cup unsalted butter, room temperature

10 ounce jar maraschino cherries, drained, juice reserved

1 tablespoons milk

1-2 teaspoons reserved maraschino cherry juice

dab of pink food coloring gel paste

1 teaspoon vanilla extract

1/4 cup cup dark chocolate chips or DOVE chocolate (I used DOVE CHOCOLATE DISCOVERIES!!!! YOU CAN ORDER THESE FROM MY CHOCOLATIER, KRISTINA HERE!  
YOU CAN ALSO VISIT HER FACEBOOK PAGE HERE)

Directions:

1. Preheat the oven to 350 degrees F.  Line 7x11 pan with nonstick foil.

2. Drain the cherries and coarsely chop them. Use a kitchen scissor-easy! Spread them out on a paper towel to dry slightly.

3. In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder.

4. Melt the butter and pour into a large bowl. Whisk in the dark chocolate chips until melted.

5. Whisk in the sugar and then the eggs.

6.  Stir in the dry ingredients.

7. Pour into the prepared pan and bake for 20-25 minutes. Cool completely.

8. For the buttercream, beat the butter together with the powdered sugar and extract. Add the milk and maraschino cherry juice until it reaches a desired consistency. Add a dab of pink food coloring paste! Fold in the chopped cherries.

9. Frost the cooled brownies.  Chill for 30 minutes and then cut into squares.

10. Melt the remaining 1/4 cup chocolate chips and drizzle over the frosted cut brownies.

HOMEMADE OREOS

DID YOU KNOW OREOS ARE VERY EDUCATIONAL? THEY CAN ACT AS AN ACRONYM TO TEACH STUDENTS ABOUT OPINION WRITING! SEE MY COOKIE BASKET BELOW! OF COURSE, HOMEMADE OREOS ARE ALSO PERFECT FOR THIS LESSON...

OREO COOKIE:
BEAT:
2C. SUGAR
2C. BUTTER

ADD:
2 EGGS
2 TSP. VANILLA

ADD:
5C. FLOUR
1C. COCOA POWDER
1 TSP. SALT
ONCE A DOUGH FORMS, ROLL OUT, CUT ROUND SHAPES AND BAKE on A PARCHMENT LINED SHEET AT 350 8-10 MINS DEPENDING ON SIZE.  COOKIES CAN BE FROZEN AT THIS POINT AND FILLED ANOTHER DAY!

FILLING:
1 CUP SOFT BUTTER
3 1/3 CUPS CONFECTIONERS SUGAR
1 TSP. VANILLA
1 T. HEAVY CREAM
BEAT ON HIGH UNTIL FLUFFY

SPOON SOME FILLING ONTO ONE HALF AND TOP WITH A SECOND COOKIE TO MAKE AN OREO SANDWICH.  FOR DOUBLE STUF LOVERS, ADD EXTRA FILLING.  I HAD LEFT OVER FROSTING FROM THIS BATCH TO USE FOR ANOTHER USE.
MADE APPROX 55 SANDWICH COOKIES-for the heart impression, lightly press in a cookie cutter before baking the cookies.

VANILLA CUPCAKES WITH BUTTERCREAM FROSTING AND HOMEMADE ROYAL ICING CANDY TOPPERS

 CUTE BAKING CUPS, RIGHT?  THEY BAKED FREE STANDING ON A COOKIE SHEET....NO MUFFIN TIN REQUIRED!!! YOU CAN FIND THEM HERE AT BAKERS STOCK!

 

VANILLA CUPCAKES..THE BEST!!!

1 ¾ cups plus 2 tablespoons flour
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup butter, at room temperature
1 ½ cups sugar
3 eggs
¾ cup whole milk
1 ½ teaspoons vanilla extract

BEAT BUTTER AND SUGAR. ADD EGGS ONE AT A TIME. ADD VANILLA. COMBINE DRY INGREDIENTS AND ADD, ALTERNATING WITH THE MILK. DIVIDE IN MUFFIN TINS AND BAKE AT 350 20-23 MINS UNTIL TESTER COMES OUT CLEAN. COOL COMPLETELY BEFORE FROSTING.

FROSTING!!!!!
ELECTRIC MIX ALL UNTIL FLUFFY...

BEAT 2 STICKS BUTTER AND ADD 4 CUPS CONFECTIONERS SUGAR. ADD 1/2 CUP MILK, 2 TSP. VANILLA AND 4 MORE CUPS SUGAR. BEAT UNTIL CREAMY. COLOR AS DESIRED.  I MADE ROYAL ICING TO CREATE THE CANDY TOPPERS.

 

THESE BAKING CUPS ARE LARGE AND I MADE 12 CUPCAKES WITH THIS RECIPE! 

SCRUMPTIOUS VANILLA CUPCAKES FOR A SWEET BIRTHDAY GIRL!

IT'S A PINK AND GRAY PIGLET THEME FOR THIS CUTIE'S BIRTHDAY PARTY!! THESE ARE WILTON CUPS FROM MICHAELS AND I FILLED EACH WITH 2 3/8 OUNCES BATTER.  THEY BAKED ABOUT 32 MINUTES!  REGULAR SIZED CUPS BAKE ABOUT 20-23 MINS.

VANILLA CUPCAKES..THE BEST!!!

1 ¾ cups plus 2 tablespoons flour
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup butter, at room temperature
1 ½ cups sugar
3 eggs
¾ cup whole milk
1 ½ teaspoons vanilla extract

BEAT BUTTER AND SUGAR. ADD EGGS ONE AT A TIME. ADD VANILLA. COMBINE DRY INGREDIENTS AND ADD , ALTERNATING WITH THE MILK. DIVIDE IN MUFFIN TINS AND BAKE AT 350 20-23 MINS UNTIL TESTER COMES OUT CLEAN. COOL COMPLETELY BEFORE FROSTING.
ADAPTED FROM GHIRARDELLI

BUTTERCREAM:

BEAT 2 STICKS BUTTER AND ADD 4 CUPS CONFECTIONERS SUGAR. ADD 1/2 CUP MILK, 2 TSP. VANILLA AND 4 MORE CUPS SUGAR. BEAT UNTIL CREAMY. COLOR AS DESIRED. FILL PASTRY BAG AND PIPE AWAY!!!!! TOP WITH EDIBLE PEARLS!

ADAPTED FROM MAGNOLIA