Baking Blitz

So, after last weekend, Tanner asked me not to cook so much.  :-)  This weekend, I only managed to cook one leftover meal – tangy pulled pork and baked mac & cheese. Instead, I overdid it baking.

I made “Vanishing Oatmeal Cookies” and some very rich “Valentine Cupcakes”. The cookies are good, but the cupcakes are to die for! They’re a bit of work, but if you’re looking for “something special” or a treat to share at a Bake Sale/Cake Walk/etc. they're perfect.  Here are both recipes:

Valentine Cupcakes
From Taste of Home Magazine; makes 24 cupcakes

Cupcakes:
1 devil’s food cake mix
1 & 1/3 cups strong brewed coffee
3 eggs
1/2 cup canola oil

In a large bowl, combine the cake mix, coffee, eggs and oil. Mix well. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Filling:
8 oz bittersweet chocolate, chopped
3 Tbsp sugar
4 Tbsp strong brewed coffee, divided
3 egg yolks, beaten
2 Tbsp. thawed orange juice concentrate
2 Tbsp. chocolate hazelnut spread
1 Tbsp. heavy whipping cream
1 & ½ cups whipped topping


In a double broiler or metal bowl over simmering water, constantly stir the chocolate, sugar and 3 Tbsp coffee until smooth. Remove from the heat (mixture will be thick). Stir a small amount of the hot mixture into the egg yolks; return all to the bowl, stirring constantly. Cook and stir for 4-5 minutes or until the mixture reaches 160°.


Divide the mixture among three small bowls. Into one bowl, stir orange juice concentrate. Stir hazelnut spread and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup of whipped topping into each. Chill for 10 minutes


** I didn’t do the different flavors. I just added 4 Tablespoons of coffee to the entire filling mixture along with the entire 1 & 1/2 cups of CoolWhip.**


Cut a small hole in the corner of a pastry or plastic bag; insert a very small cake decorating tip. Fill with one filling flavor. Push the tip through the bottoms of the paper liners to fill eight cupcakes. Fill until the top of the cupcake starts to rise. Repeat with remaining fillings and cupcakes.


Ganache:
4 oz bittersweet chocolate, chopped
2 oz white baking chocolate, chopped
3/4 cup heavy whipping cream, divided
2 & 1/2 tsp. corn syrup, divided

Place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Whisk chocolate mixtures until smooth. Stir 2 tsp. corn syrup into bittersweet ganache and 1/2 tsp corn syrup into white ganache. Cool, stirring occasionally, for about 10 minutes.


Dip tops of cupcakes in bittersweet ganache. Tint the white ganache, if desired; pipe designs over tops.


Refrigerate until set. Store in an airtight container in the refrigerator.


Vanishing Oatmeal Cookies
From Quaker; makes 4 dozen

Ingredients:
1/2 cup butter
3/4 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
1 & 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups oatmeal (quick or old fashioned, uncooked)
1 cup raisins

In a large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes at 350 until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack to cool completely.

Enjoy!