Recipe: Cream-Filled Banana Cupcakes

Ok, so once again, I kind of improvised since I couldn't find the proper ingredients for this recipe. Instead of using banana cake mix, I just used yellow cake mix. Also, the recipe originally doesn't call for icing on the top (just sugar and walnuts), but I'm a huge sucker for icing, so I cheated and got the store icing (I know, I know...sorry). Also, instead of putting the walnuts on the top of the cup cake, I mixed them around in the batter.

Ok, so pros: OMG THESE ARE AMAZING. Like, my parents and I ate 2 dozen of these things. They are SOOOO good. Also, pretty quick and easy to make. They are extremely moist. I was skeptical when I put the cream cheese filling on top of the batter before putting them in the oven, however, I thought it was awesome that as they baked, the batter rose above the cream cheese filling and the filling fell into the middle of the cupcake.

Cons: They didn't make as many as the recipe originally anticipated. In fact, it made a dozen less. Also, there was TONS of cream cheese filling left over. I felt like it was a giant waste. I wouldn't call this an easy clean up (although it wasn't the worst, either).

These are great for a party, especially a birthday or graduation party. They would also be great at a bake sale.

Here's the recipe:

Cream-Filled Banana Cupcakes (taken from Hershey's Fabulous Desserts, 1989):

Cream Cheese Filling (recipe follows)
1 package (18.5 ounces) banana cake mix (with pudding in the mix) *Note: I used yellow cake mix, 18.25 ounces, no pudding.
3/4 cup finely chopped nuts
2 tablespoons sugar *Note: I used icing instead.

Prepare Cream Cheese Filling; set aside. Heat oven to 350. Prepare cake batter according to package directions. Fill paper lined muffin cups 1/2 full with batter. Spoon about 1 teaspoonful filling into center of each cupcake. Combine nuts and sugar; sprinkle about 1 teaspoonful over top of each cupcake. Bake 20 minutes or until wooden pick inserted in cake portion comes out clean. Cool on wire rack.

Cream Cheese Filling

1 package (8 ounces) cream cheese; softened
1/3 cup of sugar
1 egg
1 cup Hershey's Mini Chips Semi-Sweet Chocolate

In small mixer bowl combine cream cheese, sugar and egg; beat until smooth. Stir in Mini Chips Chocolate.


Enjoy!!

Recipe: Cherry Cordial Cookies

Ok, so I guess the real name of this recipe for me should be "Strawberry Cordial Cookies" instead of cherry. I couldn't find cherry cake mix, so I just went with the strawberry (Duncan Hines Moist Deluxe Strawberry Supreme to be exact). As it turned out, they were amazing.

Pros: They tasted great. My parents and even my boyfriend, who typically doesn't like fruity things, like them a lot.

Cons: The batter turned out really gooey, so I had to refrigerate it a little bit. Also, the icing was a little difficult to get on the cookie. Furthermore, I wasn't sure how to put them in the cookie jar because it would wind up extremely messy.

Other than that, though, they were your typical cookie to make, and the outcome was great.

This cookie would be great in the spring, especially around Easter (if you use the strawberry). If you use the cherry, I'm sure they would be great around the holidays.

Ok, so behold the recipe:

Cherry Cordial Cookies (from Hershey's Fabulous Desserts, 1989)

1 package (18.25 ounces) cherry cake mix
3/4 cup butter or margarine, softened
2 eggs
1 cup Hershey's Mini Chips Semi-Sweet Chocolate
Mini Chips Glaze

Heat oven to 350. In large mixer bowl combine cake mix, butter, and eggs; mix well. Stir in Mini Chiips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle Mini Chips Glaze onto cooled cookies; allow to set.

Mini Chips Glaze

In small microwave-safe bowl place 1 cup Hershey's Mini chips Semi Sweet Chocolate and 3 tablespoons shortening (not butter, margarine, or oil). Microwave at high 45 seconds; stir. If necessary, microwave at high an additional 15 seconds or until melted and smooth when stirred. Use immediately.


That's it! Enjoy, and stay tuned for the next recipe: Cream Filled Banana Cupcakes.

Recipe: Chocolate Upside-Down Coffeecake

This was tonight's creation. Please excuse the middle of the cake- part of it wound up sticking to the pan and it was a little messy getting it out.

Over all, I think I liked this cake. I have to admit that the jury is still out on the apple jelly on top. I thought it was a little weird with the chocolate. Other than that, though, I liked the cake. Luckily, the apple didn't have a strong taste and the chocolate chips were more prominent.

The upside to this cake was that it was very simple to make and there was easy clean up.

The downside (get it? Upside/downside- it's an upside-down cake...ah, never mind) was the apple jelly. It was just too weird for me to be mixed with chocolate. I had the reservation going into it and I still have it even after tasting it. It won't stop me from trying it again, but still, I thought it was weird. Also, some might think it's a downside that the cake had to cook for about 50 minutes. Other than that, there wasn't a downside. You can always change the jelly to strawberry or raspberry or something if you don't like it.

I would probably serve this at a small get together or party. I wouldn't serve it at a big event.

Ok, so here's the recipe (taken from Hershey's Fabulous Desserts, 1989):

Chocolate Upside-Down Coffeecake

3/4 cup apple jelly (I used more than this- I used however much it took to cover the bottom of the pan)
1 package (16 ounces) pound cake mix
1 cup Hershey's milk chocolate chips, divided into two 1/2 cups

Heat oven to 325. Grease and flour 9 inch square baking pan. Spread jelly evenly onto bottom of prepared pan. Prepare cake batter according to package directions (you'll need water, 1/4 cup butter or margarine, and 2 eggs). Stir in 1/2 cup milk chocolate chips. Pour batter over jelly layer, spreading gently and evenly. Sprinkle remaining 1/2 cup chips over top. Bake 50 to 55 minutes or until cake springs back when touched lightly. Cool 5 minutes in pan; invert onto serving plate. Cool at least 15 minutes; serve warm.

That's all! Stay tuned for the next recipe Strawberry Cordial Cookies!

Recipe: Chocolate Chip 'N Oatmeal Cookies

Last weekend, I decided to make cookies, and I stumbled upon this recipe while looking through the ol' Hershey's cookbook. I was pretty excited, especially since oatmeal and chocolate are my favorite cookie ingredients. I have to say that this recipe was pretty neat since it showed me that cake mixes (yes, cake mixes) can be used for other things than just cakes.

Ok, so the pros to this recipe: They were extremely quick to make and there was little mess/cleanup. They were also really, really good.

Cons to this recipe? It's more of a personal thing to me- I like chewy, gooey cookies. The next day after I baked these, they were crunchy. I wasn't a fan of that, but that's just my own personal preference. Also, the batter turns out extremely gooey when you mix it because of all of the buttter that's required. I wound up having to put the batter in the refrigerator for 20-25 minutes before baking, which wasn't something that was mentioned in the recipe.

I think that's about the rundown of these. I would highly recommend them. They are a fun cookie and the recipe doesn't make too much. The cake mix I felt improved the taste of them over all.

Here's the recipe:

Chocolate Chip 'N Oatmeal Cookies (taken from Hershey's Fabulous Desserts, 1989):

1 package (18.25 or 18.5 ounces) yellow cake mix

1 cup quick-cooking rolled oats (one minute cook quaker oats is what I used)

3/4 cups butter or margarine, softened

2 eggs

1 cup Hershey's Semi-Sweet Chocolate Chips

Heat oven to 350. In large mixer bowl combine cake mix, oats, butter, and eggs; mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until very lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

That's it! Enjoy and stay tuned for the next recipe-Chocolate Upside Down Coffee Cake.

Recipe: Mint 'N Chocolate Fudge

Out of the things I've made thus far, I think I've liked this one the least. It looks pretty and sounds awesome to make, but I thought the taste and process weren't up to par. I can't say that it tasted horrible because it definitely didn't. It was nice and chocolatey, and definitely tasty, but at the same time not the best fudge I've ever tasted.

So, here are the pros to this recipe. First of all, it was pretty easy and quick to make as far as fudge goes. It was a microwave-only recipe, and didn't require the stove top at all. I like that in the end, since I had to layer the pan with tin foil, all I had to do after cutting the fudge was throw away the tin foil and there was no mess. The chocolate flavor was strong, and it was really good. I thought the fudge set pretty quick too in the fridge.

Cons? The whole process was very messy. There was a lot of confectioners sugar and cocoa everywhere and I had to use a lot of bowls and spoons and what not, so definitely not an easy clean-up. I also did not like the texture of it in the end. I'm not sure if perhaps I didn't blend the mixture enough or what, but I thought the texture of the fudge was very coarse. I wasn't a fan. Also, my mom said that the fudge was extremely sweet (although good!).

When would I serve this? Well, it would be good for after dinner or at a buffet party. The mint also makes it great for the holiday season. Don't get me wrong- although I don't think that this is the greatest fudge recipe, I think I would definitely still serve it as something that people could pick at. I would just have other desserts there too just in case.

Ok, so recipe (taken from Hershey's Fabulous Desserts-1989):

Mint 'n Chocolate Fudge

1/2 cup of butter or margarine
3/4 cup Hershey's cocoa
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
Pastel Mint Topping (recipe follows)

Line 8-inch square pan with foil. In medium microwave-safe bowl place butter. Microwave at high 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave at high 1 to 2 minutes or until mixture is hot. Beat with whisk until smooth. Immediately pour into prepared pan. Cover; chill until firm. Spread Pastel Mint Topping evenly over fudge; chill until firm. Cut into 1-inch squares. Cover; store in the refrigerator.

Just to note: when I put the fudge in the microwave until the mixture became hot, I put it in for a total of 2 minutes and 30 seconds.



Pastel Mint Topping

In small mixer bowl beat 3 tablespoons softened butter or margarine, 1 tablespoon water and 1/8 to 1/4 teaspoon mint extract until blended. Gradually add 1 1/2 cups confectioners' sugar and 2 drops green or red food color. Beat until smooth.


That's all for this one! Stay tuned for 6 more recipes from this particular book. I determined that I'm going to pick 10 recipes out of a book and do them before I move on to another., so be sure to check in!

Recipe: Individual Chocolate Cream Pies

I have to say that so far this recipe has been the most photogenic, hahaha.

So, what do I have to say about this creation? Well, I definitely liked it. Although, I think I enjoyed making it more than eating it (I don't really like graham cracker crust), however, that's not to say that these little guys aren't delicious because they are! The chocolate filling is amazing...light, fluffy, and a perfect dessert after a heavy meal (mom made lasagna for labor day!). A strong cup of coffee is the perfect complement.

The pros to making this are the following: they are extremely fast to make (10-15 minutes max- truly!), no actual cooking (it's just a bunch of blending and whipping), EXTREMELY easy clean-up, and it has the potential for A LOT of variation.

The cons? It's not really a con so much as just something to keep in mind- you have to refrigerate them for a bit before serving so the mousse sets. Otherwise, the filling gets a little runny. Other than that, though, no complaints from me!!

Occasion? If you're truly ambitious, you can prepare these for a small party. Warning though- the recipe only makes 6 at a time, so if you're going to make them for a lot of people, prepare to be by the mixer for awhile. As I stated before, they would be great after a large meal. They also have the potential to be the dessert for a couples dinner. If you garnish them right (strawberries/raspberries on top with whipped cream maybe?) they can be kind of romantic.

And now for the recipe (from Hershey's Fabulous Desserts-1989):

Individual Chocolate Cream Pies

1 1/2 ounces (1/2 of 3-ounce package) cream cheese, softened
6 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2 tablespoons Hershey's Cocoa
2 1/2 tablespoons milk
1 cup chilled whipping cream (also called heavy cream)
6 (4-ounce package) single serve graham crusts
Whipped Topping (optional)
Hershey's mini chips semi-sweet chocolate (optional)

In small mixer bowl beat cream cheese, sugar and vanilla until well blended. Add cocoa alternately with milk, beating until smooth. In separate bowl beat whipping cream until stiff; fold into chocolate mixture. Spoon into crusts. Cover; chill until set. Garnish with whipped topping and mini chips.


That's everything!

A couple of things I did differently here though: I didn't include the mini chips in my garnish, and instead of using a small bowl to beat the cream cheese, sugar and vanilla, I used a large bowl. It was a little difficult, but it still got the job done. Also, when you buy the cream cheese, they do have 3-ounce cream cheese blocks. They are considerably smaller than the regular rectangle that you get. These are shaped in a square. Just make sure you look at the package to see what you're getting.

Stay tuned for the next recipe- Mint 'n chocolate fudge.