Deep Dark Chocolate Chunk Muffins

.  So I have a couple of chocolate posts coming up, this one included.  My initial thought was that these would be great recipes for Valentine's Day but...that obviously didn't quite work out.  So what I've done [in my mind] is expanded Valentine's Day chocolate-inspired recipes into the full month of February, just so that I can say I had a legit excuse for going cocoa overboard.  Hopefully I can knock these posts out by the end of the week!

And speaking of chocolate overload, these muffins are nothing short of that.  Seriously.  Chocolate, chocolate, and more chocolate is all I can conjure up to describe these lovely breakfast treats.  And I say 'breakfast' because let's be real, mini chocolate cakes jam packed with chocolate chunks probably isn't what the dietician is referencing when they say we should start our day with a well rounded meal.

But at the time I made these, my only thoughts were Valentine's Day and who wouldn't want to wake up to a chocolate surprise on that lovey dovey day?  I think we'd all sacrifice our morning routine to indulge in [seriously] moist, gooey, outrageously chocolate muffins [even after they're cooled, the chocolate chunks remain gooey.  I don't know this works?!].  And if not, you've got a problem.

...just kidding...

But who's to say you can't make these for a Saturday morning breakfast?  Or better yet, whip some up tonight [they're easy peasy] for breakfast treats for the coming week.  Your family will thank you each and every morning as they're chomping into these decadent, unique muffins.  Ba-lieve me!

Happy baking!  .

My Notes:

• When I say these muffins are moist, I mean it.  The ingredients are pretty unique from other muffin recipes I've made in that this recipe incorporates both cream cheese and sour cream.  How could you not get a moist muffin out of that?!
• You're free to use chocolate chips or chocolate chunks,  but I would recommend the chunks because the pieces poke out of the top of the muffins making them pretty, pretty!
• The original directions said the recipe only yielded between 9 to 12 muffins but even with packing my muffins cups with batter, I managed to get 18 muffins.  And don't be shy when putting the batter in the cups, it will look like they're overloaded but the muffins don't rise terribly much and you want a big muffin top anyway.

From A Passion for Baking

Ingredients:

Dark Chocolate Muffins:

1/2 c. unsalted butter, softened

4 oz. cream cheese, softened

2/3 c. sugar

1/2 c. firmly packed light brown sugar

2 large eggs

2 tsp. vanilla extract

1/2 c. sour cream

1/2 c. milk

2-1/2 c. all purpose flour

1/2 c. cocoa powder

2-1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 scant c. semisweet chocolate chunks or chips

Garnish:

Powdered sugar (optional)

Directions:

1. Heat oven to 350°F.  Place oven rack in center of oven.  Line a 12-cup muffin pan with paper liners; set aside.
2. In a large bowl, cream butter until smooth.  Add cream cheese and beat together with butter until smooth.  Blend in sugar and light brown sugar until light and fluffy.  Add eggs and vanilla extract and blend well.  Fold in sour cream and milk.
3. In a medium bowl, blend together flour, cocoa powder, baking powder, baking soda, and salt.  Fold the dry ingredients into the wet ingredients, making sure no ingredients remain unblended.  Fold in chocolate chunks.
4. Using a large scoop, scoop generous amounts of batter into each muffin cup.  Place a couple of chocolate chunks in the tops of each muffin.  
5. Bake 28 to 32 minutes or until muffins spring back when gently pressed.  Let cool 5 minutes before removing from pan.  When cooled, dust with powdered sugar, if desired.

Yield: 18 muffins

Fudgey Cosmic Brownies

.  It's safe to say that this is the first time I have ever gotten a holiday recipe out to you earlier than the day of the actual holiday.  Mmhmm.  I feel accomplished.  And like a planner.

If you are one of those who browse other blogs [my hand is raised high!], then you undoubtedly have seen a slew of Valentine's Day recipes, including comforting savory dishes and of course: chocolate, chocolate, and more chocolate.  So why not add to the mix?  If you can't beat 'em, join 'em!

But these aren't just your good ol' classic brownies.

Nope, not even close.  These fudgey-wudgey brownies were molded after our childhood favorite Cosmic Brownies.  You know, those two-brownie packs that we all took to elementary school and chowed on during snack time?  Okay, maybe that was only me.  And I'm not kidding.  My mom used to get the brownies with nuts on them though, and I would meticulously pick them off every time.  Every.  Time.  She never got the hint though.

But regardless, that never stopped me from eating those decadent, chewy, chocolate-frosted brownies.  And this recipe is a spot on knock off.  In the best way possible, that is.

Seriously, these brownies are addicting.  Outrageously rich and uber fudgey brownies.  Accompanied by a simple yet luscious and smooth chocolate ganache.  They're that unique brownie recipe you're always searching for but never find.  But you can thank me later.  After you eat your fair share of the pan, of course.  And don't forget to give a bite or two to your Valentine...

Speaking of Valentine's Day, anyone have lovey dovey plans yet?!  I'll actually be in New York City [woop, woop!] for the special day but I ain't complainin.'  Matter of fact, I can't wait for the next two weeks to get over with.  I know, live in the moment.  But c'mon, it's NYC!  More to come on that though as my trip nears.  I'l try to keep my excitement to a minimum...maybe  .

My Notes:

• I loved the deep, dark chocolate flavor of these brownies.  But if you're not a dark chocolate fan, I would opt to switch out the bittersweet chocolate in the ganache with something a bit lighter, such as semisweet chocolate.  
• You may notice I don't have any sprinkles on my brownies [cosmic, my butt], but that's because I only had Christmas-colored sprinkles at my house and those were just not appropriate.  Next time I'll be more prepared.

From une gamine dans la cuisine

Ingredients:

Brownies:

1 c. sugar

2/3 c. light brown sugar

3/4 c. unsalted butter, melted

2 tbsp. milk

2 eggs, at room temperature

2 tsp. vanilla extract

1-1/2 tsp. espresso powder

1-1/3 c. all purpose flour

3/4 c. unsweetened cocoa powder

1/2 tsp. baking powder

1/4 tsp. salt

 Ganache:

1/2 c. heavy whipping cream

7 oz. bittersweet chocolate, chopped

Pinch of salt

Sprinkles, nuts, etc. (optional for topping)

Directions:

1. Heat oven to 350°F.  Lightly spray a 13x9-inch pan with nonstick cooking spray; set aside. In a large bowl, whisk together sugar, light brown sugar, melted butter, milk, vanilla extract, and espresso powder.  Set aside.
2. In a medium bowl, combine flour, cocoa powder, baking powder, and salt.  Using a rubber spatula or wooden spoon, fold the dry ingredients into the wet ingredients just until combined.  Spread batter evenly into prepared pan.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out with only a few moist crumbs (try to avoid over baking!).  Remove brownies from oven and let cool
4. Meanwhile, for ganache, place chopped chocolate into a small bowl.  In a small saucepan,  bring heavy whipping cream to a simmer.  Pour the heavy whipping cream over the chocolate and sprinkle with salt.  Let the chocolate sit in the cream for 3 to 5 minutes and then using a small whisk, stir the chocolate until mixture is smooth.
5. Spread the ganache evenly over the brownies.  Sprinkle ganache with your choice of toppings, if using.  Refrigerate brownies until completely cooled before serving.

Yield: 2 dozen brownies

Improv Cooking Challenge: Banana Bread Cookies with Nutmeg Cream Cheese Frosting

.  Karma is a biaaaaatch.  Right?!

If you haven't noticed, I've sat out the last several months of ICC.  Whether it's been for a lack of time or I just plain forgot, I have in no way been a consistent ICC participant.  And guess what happened when I decided to come back?

I BOTCHED!

Fo' reals.

Okay, it wasn't the worst mess up I've ever had.  I mean, I ended up with a finished product.  But it was less than decent.  I won't even use 'good' there.  Let's see, where shall we begin?

The ingredients we were assigned to kick off 2013 were Bananas and Nutmeg.  Easy enough?  Well, you'd think!

Here's what happened.  One, I might have gotten a little over zealous.  I wanted to really twist things up and make this treat a special one.  So I think that may have clouded my judgement a bit.  Oopsies.

Second, I didn't trust my baking instincts!  Who does that anyway?!  I went against my intuition and kept adding in a certain ingredient [ahem, nutmeg] only because the original recipe said to.  FAIL.

So all in all, here's what came of the Banana Bread Cookies with a Nutmeg Cream Cheese Frosting.  The cookies were good enough.  But nothing crazy.  I think I may have overmixed the batter so the cookies [to me] were a bit tough.  Mistake three.  My favorite thing about them though was the bits of chocolate studded throughout.  The cookies only saving grace.  Oh and hey, my bananas were basically green.  So that didn't help.  Mistake four?

But the thing that took me over the edge was the dang frosting.  The overly nutmeggy frosting.  Ugh, makes me mad just thinking about it.  I knew I should have stopped adding in the nutmeg after, say, the second teaspoon but the recipe I based these off of said to keep going.  So I did...  Never again!  Needless to say, the frosting was one of the least favorite things I've ever made.  I like nutmeg but this was just too much.  Mistake five!

If I hadn't made the countless number of errors these cookies might have stood a chance.  But you live and you learn!  And that's what this challenge is all about, testing out that creativity.  Or at least I'll keep telling myself that.

See you next month, ICCers [...hopepfully]!!  .

My Notes:

• As you can tell, I didn't like the nutmeg cream cheese frosting.  So, I adjusted the ingredient amounts below but I would suggest just using the plain cream cheese frosting.  The banana cookies will really shine through that way, too!

Adapted from Cookies and Cups and Sweet Peas Pensee's

Ingredients:

Banana Cookies:

3 ripe bananas, mashed (about 1-1/2 c.)

1 c. light brown sugar

1/4 c. canola oil

1-1/2 tsp. vanilla extract

1 egg

1-1/2 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. nutmeg

2 c. quick cooking oats

1/2 c. semisweet chocolate chips

Nutmeg Cream Cheese Frosting:

8 oz. cream cheese

4 tbsp. butter

2 to 2-1/2 c. powdered sugar

2 tsp. nutmeg

1 tsp. ground cinnamon

Directions:

1. Heat oven to 350°F.  Line baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
2. Combine bananas, light brown sugar, canola oil, vanilla extract, and egg in a large bowl.  Beat until combined.  Add in flour, baking soda, salt, cinnamon, and nutmeg.  Beat on low speed just until combined.  Gently stir in oats and chocolate chips.  
3. Drop batter by scant tablespoons onto prepared baking sheets, about 2 inches apart.  Bake 10 to 12 minutes or until edges are golden and centers are set.  Transfer cookies to wire rack to cool completely.
4. For frosting, beat together cream cheese, butter, nutmeg, and cinnamon in a medium bowl until smooth.  Frost cookies as desired.

Yield: 3 dozen cookies

7-Layer Magic Bars

.  Life...life.  Oh, how you slay me.

Yeah.

Some major changes have been going on in my life as of late.  Nothing I care to talk about at the moment, but it fully explains my extended hiatus from LSM and the blogging world.  I realize I've been alluding to this for the past several months but you'll just have to bear with me.  Sooner, rather than later, I'll get back into some sort of routine and I'll be back raring to go.  Trust me, it's been eating away at me that I haven't been able to get in the kitchen.  And now more than ever I could really use that baking stress relief.  But patience is a virtue, right?

However, in true Jess fashion, I did manage to squeeze in a quick baking sesh last week in honor of one of my co-workers.  A few months ago, my co-worker made a bet with a buddy of his to see who could lose the most weight by the New Year.  Honestly, I give him props.  I could never do the diet thing because I would be the most crabby person on Earth.  My family refers to it as 'low blood sugars.'  I don't know what they're talking about though [wink, wink].

Anywho, my co-worker pulled out the mighty win and promptly requested a baked goodie for his efforts.  And he knew exactly what he wanted.  I mean, what better way to celebrate a victory than with a bar layered with all of the most wonderful ingredients one can find in the baking aisle?  Count me in!

Whether you call them Magic, Bars, 7-Layer Bars, or a combination of the two, these bars are legit.  Simply the most addicting, classic bars you will find.  And when I say seven layers, I mean seven layers.  One after the other.  Let's count them, shall we?

Graham Cracker Crust [1]

Walnuts [2]

Semisweet Chocolate Chips [3]

White Chocolate Chips [4]

Butterscotch Chips [5]

Shredded Toasted Coconut [6]

Sweetened Condensed Milk [7]

Mmmmmhmmmmm.

If that isn't convincing, then...you're just SOL, huh?  Just kidding.  But you won't regret this one.  And whadda ya know, they're easy peasy.  Basically a sprinkling of ingredients and into the oven they go.  You're welcome!

Until my next post, but who knows when that will be  .

Adapted from Brown Eyed Baker

Ingredients:

1 c. sweetened flaked coconut

1/2 c. unsalted butter

1-1/4 c. graham cracker crumbs

1 c. chopped walnuts

1 c. semisweet chocolate chips

1/2 c. white chocolate chips

1/2 c. butterscotch chips

1 (14 oz.) can sweetened condensed milk

Directions:

1. Place oven rack in lower middle position.  Heat oven to 350°F.  Spray a 13x9-inch pan with cooking spray; set aside.
2. Spread coconut evenly on a baking sheet.  Bake 4 minutes or just until outside edges begin to brown.  Set aside.
3. Melt butter and combine with graham cracker crumbs in a small bowl.  Press crumbs evenly into bottom of prepared pan.
4. In order, sprinkle walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut in even layers.  Pour sweetened condensed milk evenly over layers.  
5. Bake 25 minutes or until top is golden brown.  Cool completely in pan before cutting (about 2 hours).  

Yield: 2 dozen bars

Classically Chocolate Cake for Daniel

.  Unlike my regular posts, which I try to keep upbeat, it is with a saddened heart I write this.

If you've stopped by LSM occasionally, you will know that I participate in a monthly group called the Secret Recipe Club (SRC).  Well a week or so back, the members received an e-mail from one of the SRC leaders explaining to us that Daniel, from The Haggis and the Herring, had unexpectedly passed away, leaving behind his wife, two sons, and soon to be third child.  Further on in the e-mail, SRC members were informed that as a tribute to Daniel, we were all welcome to choose a recipe from Daniel's blog and create a post to air on October 1.  So here we are.

I browsed through the numerous recipes from The Haggis and the Herring and decided upon this lovely chocolate cake, which Daniel's son and wife prepared for his birthday back in 2009.  Nevertheless that this classic, dense, rich, and moist chocolate cake truly is splendid, I'm fairly certain this recipe held a special place in Daniel's heart because his family made it just for him on his special day.  So making this cake seemed fitting.

Obviously I did not know Daniel personally, and in all honesty, I had never visited his blog before this.  But as is probably the case with many of the other SRC members, that tid bit is irrelevant.  Instead, SRC members are illustrating the wonders of the blogging world in that regardless of who you are, we are all supporters of one another.  Though many of us most likely did not know Daniel and his family, we are here now to send our thoughts, prayers, and deepest sympathy to those he left behind.

Many of us can not even begin to imagine such a painful time, but then it's times like these when we remember what matters most.  Now that may be different from person to person, but the moral of the story remains universal.  

Take a breathe, take time for those you care for most, and don't ever let them go without them knowing how much you love them.  Sadly, you may not get a second chance.

In his post for this chocolate cake recipe, Daniel expressed his opinion rather simply:

"Jacob and Meredith made me the best birthday cake ever."

So I hope you enjoy this cake as much as Daniel did .

My Notes:

• Since this is a truly classic chocolate cake, you can let your imagination run wild.  Next time around I may try adding in mini chocolate chips to the cake batter and/or frosting, or you can try some nuts, fruit, or different types of chocolate.  A milk chocolate frosting sounds deeelicious, too!

From The Haggis and the Herring

Ingredients:

Cake:

3/4 c. unsweetened cocoa powder

1-3/4 c. all purpose flour

2 c. sugar

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1/2 c. vegetable oil

2 large eggs

1 c. milk

1 c. boiling water

2 tsp. vanilla extract

Rich Chocolate Frosting:

1 c. heavy whipping cream

12 oz. semisweet chocolate chips

Directions:

1. Heat oven to 350°F.  Grease 2 9x9-inch pans; set aside.
2. Combine cocoa powder, flour, sugar, baking powder, and baking soda in a large bowl.  Add vegetable oil and beat to combine.  Add eggs, one at a time, until combined.  Add vanilla extract and milk and beat on medium speed until batter is smooth.
3. With mixer on low speed, add boiling water and beat until combined.  Pour half of batter into each prepared pan.  Bake 25 to 35 minutes or until toothpick inserted in centers comes out clean.  Cool cake completely before icing.
4. For frosting, in a medium saucepan, bring heavy whipping cream just to a boil over medium heat.  Remove from heat and add chocolate chips.  Without stirring, let sit 5 minutes.  Stir until smooth and let cool 15 minutes.
5. Place one piece of cake serving platter.  Spread half of frosting onto cake, letting some drip down the sides.  Place second cake on top and spread remaining frosting, also letting some drip down the sides.  Cut and serve.

Yield: 12 servings

Chocolate Chip Cookie Dough Bars

.  So I'm a little bummed.

I try not to complain about anything on LSM because let's be real, who wants to read about the poor woes of another?  But life happens and sometimes you just gotta vent.  And luckily, it's nothing life changing or dramatic.

It's my knee.

Okay, that sounded dramatic.

I'm not sure if I've ever mentioned this on LSM, but lately I've been getting into running a bit more than normal.  I decided to team up with a friend of mine [an avid distance runner] to train for the Omaha Half Marathon coming up September 23.  The training has been great and I started to run distances I thought only 'crazy' people did [sorry, but it's true!].  But a couple of weeks ago, I tweaked my leg somehow and it's been downhill from there [figuratively speaking].  At times I couldn't even keep a slow jog going without my knee hurting and often times it even effected walking.  I tried putting off exercise for a number of days but lo' and behold, I was back out [painfully] running again. 

Well, the knee has just been too much lately.  Before, I was able to do the Stairmaster but now it's gotten to the point where my knee hurts even doing that.  Every work out session has become a pain in the a** [excuse my frustration] and I've just had enough.  So despite my efforts to resist modern medicine, I'm heading to the orthopedist this Monday to see what's going on.  All I hear is 'cha ching!'

And that's all I have in regards to that.  Thanks for hearing me out.

But you know what cheers up any and every person on this Earth?  I do.  And I bet you could guess, too.

Cookie Dough.

Whether you like to admit it or not, I know that during your lifetime you've snuck a finger swipe here or there of mom's chocolate chip cookie dough.  And then went back for more.  Well, I seemed to have found the perfect treat for you cookie-dough-lovin' spirits out there [myself included] and I know you won't be able to get enough of this stuff.

Basically this bar is one big slab of cookie dough topped with a heavenly, thick, and rich layer of melted chocolate and peanut butter [the best combination known to man].  Cookie Dough.  Chocolate.  Peanut Butter.  HELLO!  Nothing more needed here.

I think my knee even feels better now  .

My Notes:

• The ingredients list says to use milk chocolate chips for the topping, but feel free to also use the left over semisweet mini chocolate chips.  Up to you!

From Gingerbread Bagels

Ingredients:

Cookie Dough:

1/2 c. unsalted butter, softened

3/4 c. packed light brown sugar

1 tsp. vanilla extract

2 c. all purpose flour

1 (14 oz.) can sweetened condensed milk

2 c. mini chocolate chips

Topping:

1 c. creamy peanut butter

2/3 c. milk chocolate chips

Directions:

1. In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes).  Add vanilla extract and beat until combined.
2. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined.  Gently fold in mini chocolate chips with spatula.
3. Line 8x8-inch pan with parchment paper.  Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
4. Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.  
5. For topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.  Spread the mixture over the cookie dough bars.  Chill the bars for 1 hour or until topping is firm.  

Yield: 16 large bars

S'more Cookies, please.

.  Hi everybodyyyyy!  I've missed this place a bit.  But I'll be honest, Labor Day weekend was a much needed break.  I'm sure you'll all agree.  How was your long weekend, by the way?

As I mentioned, Robbie and I spent Labor Day weekend in the beautiful state of Colorado hanging out with his parents and also celebrating the marriage of some of our dear friends, the Cafaro's.  Some perfect and exciting days, I would say!

But now we're back to reality and blogging.  I was a bit eager to get back to LSM though because you know why?  Well, it could be that Fall is my absolute favorite time of year and by far my favorite season to bake.  Yep, that's it.  The thought of pumpkin, apple, cranberry, and spices galore could only get a baker excited but what can I say, I have the baker in me.  And I can't get to Fall baking soon enough, my friends.

But to end the summer right, I felt obliged to offer up one last summery treat that I had inadvertently not ventured to this past season.  S'mores.  And what is a summer without some s'mores?  The answer: no summer at all.  So to fulfill my duties, I'm [un]officially ending my summer baking with S'more Cookies.  And baa-lieve me, these are a keeper.

Unbeknownst to you all, I've tried a s'more cookie recipe here or there but obviously they weren't any good since they never made it to LSM.  And I typically put up recipes I've tried out, regardless, because everyone's tastes are different.  So that's saying something about this particular recipe I snagged from the Cookies & Milk book my mom gave me a while back.

These cookies have your basic s'more ingredients: chocolate, marshmallows, and graham crackers.  But the fun twist is how they are used.  The cooke is soft and jam packed with chocolate pieces, gooey marshmallows, and then coated in a crunchy, cinnamoney graham cracker mixture.  Pure heaven.  Pure s'mores heaven.

Deliciously unique, huh?  I told you I'd send you off with a delectable summer treat, but the only way to judge is to try them for yourself.  Go ahead, bake your ❤ out  .

My Notes:

• I had a wonderful bag of See's Candy semisweet chocolate chip disks [also from my mama] that I used in this cookie and I absolutely loved them!  Not only for their flavor but also because the disks create layers of chocolate in the cookies.  You can see this in some of the above pictures and let me tell you, it's a simple tip but really makes the cookies unique.
• These cookies last about one week when stored appropriately and to get that right-from-the-oven gooeyness, try warming up the cookies in the microwave for a few seconds.

Adapted from Milk & Cookies

Ingredients:

Cookie Dough:

2-1/2 c. all purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

1/2 c. unsalted butter, at room temperature

1/2 c. vegetable shortening, at room temperature

1-1/2 c. sugar

2 large eggs, at room temperature

2 tsp. vanilla extract

2 c. mini marshmallows

2 c. semisweet chocolate chips

Graham Cracker Coating:

1 c. graham cracker crumbs

1 tbsp. sugar

1 tsp. ground cinnamon

Directions:

1. Combine the flour, cream of tartar, baking soda, and salt in a mixing bowl.  Set aside.
2. Combine the butter and shortening in the bowl of a standing mixer fitted with a paddle attachment.  Begin beating on low speed to blend together.  Increase the speed to medium and beat until light and creamy (about 3 minutes).  Add sugar in a slow and steady stream and continue to beat for 2 minutes.  
3. Reduce the speed to low and add eggs, one at a time, beating until completely blended.  Add vanilla extract and when blended, slowly beat in dry ingredients in two parts but still leaving streaks.  Using a wooden spoon, stir in mini marshmallows and chocolate chips, mixing until evenly distributed.
4. Scrape the dough from the bowl, pat into a disk, and cover with plastic wrap.  Refrigerate for 1 hour.
5. Heat oven to 350°F.  Line two baking sheets with parchment paper; set aside.  Combine the graham cracker crumbs, sugar, and cinnamon in a shallow bowl; set aside.
6. Remove dough from refrigerator.  Using hands, form dough into 1-1/4 inch balls.  Roll each ball into crumb mixture to coat completely and place 2-1/2 inches apart on prepared baking sheets.
7. Bake 12 minutes or until golden.  Let cool for 1 minute before removing cookies to wire rack to cool completely.

Yield: 30 cookies

Nutella Cloud Cupcakes

.  This will be my only post for the week because Robbie and I are headed to Colorado this weekend for a wedding and some much needed time in the mountains.  Okay, not really needed  but you know what I mean.  Beautiful forests, crisp mountain air, and endless hikes with our puppies are all we need to have a wonderful time.  Not asking too much, is it?

So because we'll be gone, I figured I'd leave you with a recently discovered extra special recipe, which just happened to jump to one of the top goodies I've ever made.  No.  Doubt.  About.  It.

I first made these per a request from a coworker who needed a treat to pass out during a charity event at work.  I went with these cupcakes because A) everyone likes cupcakes, B) almost everyone likes chocolate, and C) no one can pass up Nutella.  Am I right or am I right?  And not to toot my own horn, but these dang things were a hit.  So much so that [I kid you not] I had coworkers I'd never even met calling my desk to get the recipe.  These cupcakes are that impressive.

The chocolate cupcakes are honestly the best quality chocolate cupcakes I've had the pleasure of making.  They're richly chocolately, , yet moist at the same time.  But what I know you've never had is this frosting, which has been repeatedly described as cloud-like.  Hence, the name.  Uh, okay, how is that not tempting?  This Nutella Frosting is like no other frosting I've ever had.  It's flavored with a subtle hint of Nutella and absolutely melts away as you bite into the cupcake.  I'll go ahead and compare it to a ridiculously light and soft mousse, I guess.  Yep, that's it.

Oh and if you can tell from the pictures, I had a blasty blast piping this frosting.  I love the look of bakery piping but have never been able to replicate.  But this frosting let's me do it with ease.  Into my keeping-forever-recipes this goes!

Well I hope everyone has a lovely week, we'll be busy getting ready for the coming weekend but I know Robbie and I are both too excited to get back to the mountains.  And even though these pictures aren't too great [I was in a bit of a rush!] and my description by no means does these cupcakes justice, I'm begging you to make these ASAP.   They are to die for and even prompted Robbie to ask me to make these twice.  Which he never does!  Enough said.

And because I wouldn't have dared to change the recipe, I'm directing you to Sweetapolita where the recipe originated.  What a saint ☺ .

Chocolate Chip Zucchini Banana Bread

.  Well...

It ain't the prettiest thing you've ever seen.

BUT!  It's downright tasty.  Otherwise I wouldn't have put out the effort to even showcase this recipe on LSM, now would I?  But you may be wondering what happened, huh?  Well basically my impatience got to me and when I tried to take the bread out of the pan [pretty much right after it got taken out of the oven...], the loaf split in two.  Dang it.

However, I will admit, I couldn't resist posting this recipe because of all of the zucchini recipes blowing up my Google Reader as of late [oh, and because my co-worker brought me the biggest zucchini I've ever seen].  So I thought I'd jump on the bandwagon.  I've seen a dozen of good lookin' zucchini recipes but I would bet that this Chocolate Chip Zucchini Banana Bread has to be one of the better tasting recipes out there. 

Juuuuuuust kidding to every other blog out there that has posted a zucchini recipe...don't hate me.

But I will stand by this recipe through and through.  It's that scrumptious, easy, and simply kept my fingers grabbing for more.  I first had this bread when I was visiting my aunt and I immediately asked for the recipe.   The bread was way too flavorful and uber moist to pass up. The original didn't have any chocolate chips [so feel free to leave those out] but I couldn't resist.  Who doesn't like a little dose of rich chocolate?!

On a side note, Robbie and I are headed to Idaho this weekend for the Wakasugi Family Reunion [wahoooooo, I seriously can't wait!], so this will be my last post for the week.  Too much work and packing to get done before we head off.  So it looks like I'll have two trips to catch you guys up on when I get back!  Remind me  .

My Notes:

• I actually made a couple of batches of this bread because I had so much zucchini to use but also because I botched the first round [I forgot to put in the canola oil].  However, the bread still turned out really good!  So for a healthier version, you could leave out the canola oil.  But I suggest going with the full fat version ☺
• Like most quick breads, this recipe is the best after a day or so because it gives all of the flavors time to really meld.  Or you can dig in right away.  Your choice.
• The original recipe called for three 5-3/4x3-inch mini loaves, so if you choose to do this just bake the breads for approximately 40 to 45 minutes.

Adapted from Taste of Home

Ingredients:

1-1/2 c. all purpose flour

1 c. sugar

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 egg

1 c. mashed ripe bananas (about 2 medium)

1/2 c. canola oil

1/2 tsp. banana extract

1/2 tsp. vanilla extract

1 c. shredded zucchini

3/4 c. semisweet chocolate chips

Directions:

1. Heat oven to 325°F.
2. In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt.  In a small bowl, beat the egg, bananas, canola oil, banana extract, and vanilla extract.  Stir into dry ingredients just until moistened.  Fold in zucchini and chocolate chips.
3. Pour batter into 9x5-inch loaf pan.  Bake approximately 50 minutes or until toothpick inserted in center comes out clean.  Cool almost completely before removing from pan to wire rack.  

Yield: 1 loaf

Tried & True Tuesday: Blueberry Cheesecake Bars

.  Hey guys!

I know, we're still doing Tried & True Tuesdays?  And my response?  Heck yes we are, I think I just forgot about them briefly.  But they're back in action.

15,000+ runners and one hot, fun day!

However, before I get into our recipe for the day, I have a little update from this past weekend.  And what a colorful update it is.

Has anyone heard of The Color Run?  Well if you haven't, click that link I've provided just for you.  Basically The Color Run involves a little running [no shock there] and way too much fun!  During the 5k jog, all of the white-wearing participants run through designated 'coloring' zones where volunteers throw colored powder all over the racers.  Hence, The Color Run.  I no doubt had the most absolute best time at this race and it's easily the most unique one I've ever done.  I know The Color Run is happening all through out the country, so regardless if you're a runner or not, SIGN UP!  It's not about how fast you go [a lot of people just walked it], but about how colorful you can get.  So.  Very.  Worth.  It.

Before and After!

Robbie's sister, Kelli, and brother-in-law, Brett, [from The Lauritsen Life], traveled to Omaha for a wedding and to also take part in The Color Run.  Hollyann and I planned on doing the race together but also made the trek to the racing grounds with Kelli and Brett, who met up with a group of their friends.  Seriously, even though it was scorching hot, I know we all had an amazing time.  Sign me up for next year!

Unfortunately I have no story to tie The Color Run to these Blueberry Cheesecake Bars I have for you today.  All I can say is that these are one of my most favorite, easiest bars I've made.  Yes, they call for a boxed cookie mix [gasp!] but it definitely comes in handy when you're in a bind.  Especially during a busy week.  And what's even more great is that you can swap in any type of fruit you have on in hand into these bars.  You can thank me [and Betty Crocker] after you take your first bite of these chewy cookie, fruity filling, and indulgent cheesecake topping bars.

Enjoy ☺  .

Adapted from Betty Crocker

Ingredients:

Cookie Base:

1 pouch (1 lb. 15oz.) Betty Crocker Oatmeal Chocolate Chip Cookie Mix

1/2 c. butter, softened

1 egg

Cheesecake Topping:

3 (8 oz. each) packages cream cheese, softened

3/4 c. sugar

1/2 c. heavy whipping cream

3 eggs

Fruit Filling:

1 jar (12 oz.) blueberry preserves

1-1/2 c. fresh or frozen blueberries

Directions:

1. Heat oven to 350°F.  Spray bottom and sides of 13x9-inch pan with cooking spray.  In a large bowl, beat cookie mix, butter, and egg with electric mixer on low speed until soft dough forms.  Press dough into bottom of pan.
2. Bake 15 minutes and let cool for 10 minutes.  Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy.  Add heavy whipping cream and eggs; beat on low speed until well blended.
3. Spread blueberry preserves over cooled crust.  Sprinkle with blueberries.  Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
4. Bake 40 to 45 minutes or until center is set.  Let bars cool for 30 minutes.  Refrigerate at least 2 hours.

Serving: 2 dozen bars