Blondies

Valentine’s Day may be over, but what are you supposed to do with all of that leftover candy? Or maybe you’re one of these people who don’t even like Valentine’s Day but you like to take advantage of all discounted candy? Either way, this blondies have you covered! Made with M&Ms, dark chocolate, and peanut butter cups, they’re the perfect post-Valentine’s treat.

Chocolate Lava Cakes for Two

With Valentine’s Day right around the corner, I’ve been asking myself: what could I possibly bake to do it justice? The answer? Use chocolate!

Even if you’re single this Valentine’s Day, this is still the perfect treat to whip up for yourself. Designed for two people, there isn’t a lot of leftover batter; plus, you can easily put the batter that you don’t use in the fridge and save for the next day.

“Rough” Puff Pastries

What is this? I new recipe for the new year?

I must admit, puff pastry is one of those things I’ve wanted to try for a long time but never got around to. Why? Well, they’re complex and take hours to make. Unless you buy store bought, you pretty much have to make the dough the evening before in order to bake it in the morning. I’m terrible at planning ahead, so you can see why it never worked out.

Until now! Not only does this recipe take about half the time of normal puff pasty, but it’s actually very simple, as long as you keep one rule in mind: cold butter = success.

Top Recipes of 2018

What? We’re already almost one week into the new year? Seriously, where did 2018 go?

But since we’re already in 2019, that means that I’ve had this blog for almost one year. It’s true–the first post on Danielle’s Mixing Bowl was uploaded on February 2018! In case you’re curious, it was the . Since then, I’ve made a lot f cool treats that I’ve been honored to share with all of you. When I first started this blog, I wasn’t sure where I was going with it. All I wanted was a place to share my baking and something that would force me to try new techniques. One year later, I can still say that those are just as important as when  first started out.

So to look back, I wanted to revisit the top 5 recipes from 2018. The following recipes are the ones with with the most views, likes, and comments (spoiler alert: you all love peanut butter a lot). I have some fun things in store for 2019–a new theme, a giveaway or two–but, before we get to far ahead, let’s look back at last year’s favorites.

 

Brown Sugar Dinner Rolls

Slightly sweeter and more dense than traditional dinner rolls, these have brown sugar both within the dough and on the glaze. They’re simple enough for a Sunday dinner but will also hold their own with your holiday meals.

Another thing about these? They don’t have to be absolutely perfect. If you’re like me and aren’t great at dividing dough into 100% equal pieces, this recipe is very forgiving. They almost have a bit of a ~rustic~ look.

What You Need

Dough

  • 1/4 cup warm water
  • 2 1/4 teaspoons yeast
  • 2 tablespoons brown sugar
  • 2 tablespoons salted butter, melted
  • 1/2 cup milk
  • 2 cups flour
  • 1/4 teaspoon salt
  • Vegetable oil to coat the bowl

Glaze

  • 1 teaspoon brown sugar
  • 2 tablespoons salted butter, melted

How You Do It

  1. Sprinkle yeast over warm water and do not stir. Cover bowl, and let set for ten minutes, or until yeast becomes foamy.20181104_09523920181104_093552.jpg
  2. Sprinkle brown sugar over yeast and brown sugar and pour in the melted butter. Mix until just just combined, about ten seconds.20181104_095610
  3. Pour in the milk and stir.20181104_100041
  4. Add in the salt and the flour, 1/2 cup at a time. If you have one handy, make sure to use a dough hook.20181104_100530.jpg
  5. Remove the dough from the bowl. Coat the bowl with vegetable oil. Place the dough back inside and flip the dough, ensuring that it’s fully covered. Cover and let rise at least thirty minutes.20181104_101311
  6. Once doubled in size, cut the dough into ten equal-sized pieces and roll into balls. Butter your desired pan and place them in the pan. Let rest for another thirty minutes.20181104_103326
  7. Preheat over to 375. Combine melted butter and brown sugar. Brush over the tops of the dough.20181104_112311.jpg
  8. Bake for 17-20 minutes, or until tops are golden brown.
  9. When finished, brush with more butter if desired.20181104_114508

Don’t these just look delicious?20181104_114707

How many of these do you think you could eat in one sitting? Because I could house at least four or five.

20181104_114648

Store these in the fridge in an airtight container if you don’t eat these immediately after they come out of the oven. Of course, they’re best warmed up!

20181104_114559

What do you think? Would you give these a try? I’d love to make a gluten-free version; maybe that’s something I can try for the future! Until next time,

-Danielle

Apple Pie

Thanksgiving is right around the corner, and boy do I have a recipe for you: apple pie. Now, I know what you’re thinking: but what about pumpkin pie? Well, if you’re anything like me and were obsessed with anything pumpkin flavored throughout the entire month of October, you might just be looking for a break from pumpkin.

And if you show up with this at Thanksgiving, literally everyone will be impressed. Pies aren’t difficult assuming you get the crust right (pro-tip: the butter needs to be cold!) and adding the decorative top crust makes this even more impressive. Don’t worry; you don’t have to do the leaf design, and, and, if you’d like to, it’s easier than you could imagine.

What You Need
Crust

  • 2 ½ cups flour
  • ¼ teaspoon salt
  • ⅛ teaspoon cinnamon
  • 1 cup (16 tablespoons) salted butter, cold
  • 1/2 cup cold water

Filling

  • ½ cup (8 tablespoons) salted butter
  • ½ teaspoon vanilla
  • 3 tablespoons flour
  • ¼ cup warm water
  • ½ cup brown sugar
  • ½ white sugar
  • 7 medium-to-large apples of your choice (I used cortland and gala)

Other

  • 1 egg (to brush over crust)

How You Do It
Crust

  1. Combine the flour, salt, and cinnamon.20180926_190624
  2. Cut butter into small cubes.20180926_191245.jpg
  3. Going 1-2 cubes at a time, cut the butter into the flour mixture using either a pastry cutter or fork. Mixture should be crumbly.20180926_191901.jpg
  4. Add in the water. If there are still chunks of butter, that’s okay.
  5. Divide the dough into two equal balls and roll into 1-inch thick disks. Cover, and put in fridge for at least 2 hours.20180926_193049.jpg

Filling

  1. While crust is in the fridge, begin to make the filling. In a small pan, melt the butter on medium heat, stirring until fully melted.20180926_204123.jpg
  2. Add in the vanilla.20180926_204318
  3. With the butter still on the stove, mix in the flour.20180926_204531.jpg
  4. Add in the brown and white sugars and the water.20180926_205204
  5. Remove from stove and stir in the cinnamon. Set aside to cool.
  6. Slice the apples. I prefer thinner slices (see below), but if you prefer chunks, go with that (note that it might affect cook time, though).20180926_211324.jpg
  7. Preheat the oven to 425F. Take crust from the fridge and roll out. If the crust gets too warm and the butter begins to melt, pop back in fridge to cool down.20180926_212206.jpg
  8. Roll one layer of crush over an ungreased pie tin.
  9. Layer apples one row at a time. This ensures that you have a packed pack instead of one with “gaps” or missing filling.20180926_212555.jpg
  10. Once you’ve layered about half the apples, pour over half the filling and repeat.20180926_213727.jpg
  11. Decorate for the top crust! If you want to be extra fancy, you can make a lattice design, or, if you’re like me and want to be lazy fancy, use a tool that will help create the design for you. The one I have cuts the dough into a leaf design. If you prefer to leave the crust as is, make sure you slice a cuts to allow the pie to “vent.”20180926_215859
  12. Whisk the egg and brush over crust. This will give the pie a slight shine.
  13. Bake for 15 minutes then turn down to 350F and bake for 25-35 minutes.20180926_2255251.jpg

When cooled, cut and eat!

imagejpeg_2

My favorite part about this pie is that it looks like you really tried–it looks super impressive without being too difficult. Absolutely gorgeous!

IMG_5544

What about you: what’s the one food you’re looking forward to this Thanksgiving? Non-dessert wise, it has to be the mac n cheese. Let me know what you think in the comments below!

Until next time,
Danielle

Dracula’s Decadent Chocolate Cupcakes

It’s here–it’s officially Halloween! Today’s cupcakes, last in my Halloween series, are so rich in flavor that it has to be a sin.

So what makes them so decadent? Well, for starters, there’s the chocolate cupcake. Followed by a chocolate frosting. Completed with bittersweet chocolate shards. It’s chocolate on top of chocolate on top of chocolate.

The Dracula part? They’re filled with a gooey raspberry filling that just looks like something the OG vampire would serve you.

What You Need
Chocolate Shards

  • 4 ounces bittersweet chocolate

Cupcakes

  • 1 3/4 cups sugar
  • 3 eggs
  • 1 cup milk
  • 2 cups flour
  • 1 1/2 teaspoons salt
  • 3/4 cups cocoa
  • 1/4 cup vegetable oil
  • 1 tablespoon espresso coffee

Raspberry Filling

  • 1 cup seedless raspberry jam
  • 1/2 cup powdered sugar

Frosting

  • 1/2 salted butter (1 stick), softened
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 2/3 cup cocoa
  • 3 cups powdered sugar

How You Do It
Chocolate Shards

  1. Melt chocolate in microwave 30 seconds at a time, stirring in between, until smooth.
  2. On a parchment-lined cookie sheet, spread chocolate in a thin layer. Put in freezer until ready to use.20181021_161640.jpg

Cupcake Batter

  1. Preheat over to 350 F and line cupcake tin. Brew coffee and set aside to cool.
  2. Combine sugar, eggs, milk, and vanilla.
  3. Add in dry ingredients: flour, baking powder, baking soda, and salt.
  4. When combined, add in the cocoa.
  5. Pour in the oil and coffee and blend just until combined, careful not to overmix.
  6. Pour batter into cupcake tin, filling each liner 2/3 full. Bake 18-23 minutes, or until a toothpick comes out clean.

Frosting

  1. Combine the butter, milk, and vanilla, and cocoa.
  2. Going a half a cup at a time, add in the powdered sugar.

Filling

  1. Combine the powdered sugar and raspberry jam until no lumps remain.
  2. Core the center of each cupcake, careful not to go all the way down to the bottom. Keep the tops.20181021_152557.jpg
  3. Fill with the raspberry filling and place the tops back on.20181021_153053.jpg20181021_153154.jpg

Decorating

  1. Remove the cookie sheet from the fridge. Lift chocolate and break into desired size.
  2. Using tip of choice, pipe the cupcakes with the frosting.20181021_163745.jpg
  3. Carefully, press 3-4 shards of chocolate into the frosting. If your hands are too warm, the chocolate will begin to soften and bend. If that happens, return shards to freezer for 2-3 minutes.

Look how scrumptious!

20181021_164846.jpg And the raspberry filling? Truly worthy of Dracula himself.

And the chocolate decorations make them look extra fancy.

I hope you have a wonderful Halloween! Eat at much chocolate as you can stomach, watch scary movies until you scream, and may the spirits look kindly upon you today. Until next time,

-Danielle