cream cheese Archives

Banana Cream Cupcakes

May 15, 2013 · by Ari · 14 Comments

You guys you guys you guys you guys!!!!! I have the best house guest in the whole world right now!

So I’m going to keep this short so we can commence with cooking, baking, wine drinking, and goat cheese eating. I made banana cupcakes. Then I stuffed them with cream cheese frosting. Then I topped them with salted caramel. I mean, how could that even possibly be bad?

Did I mention that my “little” brother turned 16? He is also over 6′ tall, and has this deep man voice. When he calls me he just says “Yooooooooo” in this grumbly, ridiculously low-pitched man voice. Like, what IS that? I remember him being born. HOW CAN HE BE A MAN NOW????

I try to imitate the “Yo” voice, but ummm, I have a high-pitched little girl voice, so it doesn’t work. At all. Everyone laughs at me. So I just let him stick to the man voice, and I stick to what I’m good at, like making him perfect birthday cupcakes. And they are. The banana makes the cupcakes ridiculously soft, and they are totally stuffed with the cream cheese filling, and that salted caramel is just the icing on the cake. Literally.

Banana Cream Cupcakes

Ingredients

For the cupcakes:

2 cups white whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 dash salt
2 medium ripe bananas, mashed
1/2 unsweetened apple sauce
1 1/3 cups sugar
2 eggs
1 1/2 tsp vanilla extract
1/2 cup reduced fat buttermilk
fleur de sel caramel for topping, optional

For the filling:

8oz reduced fat cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract

Instructions

To make the cupcakes, preheat the oven to 375. Line 2 muffin tins with 18 paper liners. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, beat together apples, apple sauce and sugar. Slowly, beat in eggs one at a time, followed by vanilla. Slowly beat in half the dry ingredients, then buttermilk, followed by the last of the dry ingredients.
Evenly divide batter between 18 muffin tins. Bake until golden and a toothpick inserted in the center comes out clean with just a few crumbs, about 20-25 minutes. Cool completely.
To make the filling, beat cream cheese, powdered sugar and vanilla together until well combined. Transfer to a pastry bag fitted with a large tip. Insert tip into the center of cooled cupcakes and gently squeeze out 1-2 tbsp of filling.
Drizzle with caramel if desired immediately before serving. Cupcakes are best the same day, but can be stored refrigerated in an airtight container for up to 5 days.

http://www.arismenu.com/banana-cream-cupcakes/

Drink & Dish: Red Velvet Whoopie Pies {with video!}

February 7, 2013 · by Ari · 12 Comments

So for a hot second, I was pretty sure that after our first video, Nicole and I would be crazy to ever try this crazy idea again.

I mean, I’m pretty sure we made every mistake one could possibly make when embarking on this kind of adventure. We forgot to plug in our microphones, we exported the video incorrectly, and ended up with a video that looked like when Mike TV goes into millions of pieces to be transmitted to the television in Willy Wonka and the Chocolate Factory.

Then there was the editing, which took us five hours. That is the amount of time it took us to run a marathon when I was injured. We also both decided this was more difficult.

But then you guys were so kind. You gave the most supportive and kind response, and you didn’t even make fun of the visual quality of our video. You actually took 6 minutes out of your day, and watched us take this big step. I was beyond nervous, and I wasn’t sure I even wanted anyone to watch, but this awesome blogging community has been nothing but positive and supportive. So with newfound respect for everyone who has ever posted a vlog or video on the internet, we made a list of things we wanted to improve, and set off for round 2.

And I’m so glad we did! Yes, there is still tons to work on (how the heck do I figure out the right amount of perkiness, and personality when I’m in front of the camera???!), but I am still really excited to share the second episode of Drink & Dish with you guys.

Whether or not you are a Valentines Day person, I feel like the love of red velvet is pretty universal. And if you don’t like red velvet, honestly what is even happening inside your taste buds?!

I’ve always wanted to try making red velvet whoopie pies. I always imagined them with a white chocolate cream cheese frosting. Then, I was shopping for ingredients and, almost instinctively, I grabbed a jar of marshmallow fluff. The rest is history, because I am over-the-moon obsessed with this filling. It’s perfect for cakes, cupcakes, whoopie pies, spoons, and fingers. Light and fluffy with the sweet hint of white chocolate–I diiiie.

When the cakes came out of the oven, I almost couldn’t believe it! They were more beautiful, soft, and fluffy than I ever imagined they could be. It was one of those happy kitchen moments where you want to jump up and down, and sing from the rafters (OMG, why did I not do all of those things on camera? Silly Ari…) about that very special thing you’ve just created. I’m glad Nicole was there to experience it with me. Hermano said they were probably the best thing I’ve ever made, and I might agree. I am pretty darn proud of them, and I just want you all to make them, like rightthissecond, because I am pretty sure you will love them too.

Don’t forget to check out Nicole’s post and recipe for her delicious cocktail!

Red Velvet Whoopie Pies

adapted from Better Homes and Gardens

yield 1 dozen large whoopie pies

2 cups white whole wheat flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
dash salt
1/2 cup unsweetened applesauce
1 cup light brown sugar, packed
1 egg
1 tsp vanilla
1/2 cup reduced fat buttermilk
1 oz red food coloring

For the filling:

8 oz reduced fat cream cheese, softened
4 oz marshmallow fluff
1/4 cup white chocolate chips, melted and cooled
1 tsp vanilla extract
1 cup powdered sugar

Directions:

Preheat oven to 375. Line 2 large baking sheets with a silpat or parchment paper. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a stand mixer (or large mixing bowl), beat together applesauce and brown sugar until well combined. Add egg and vanilla. Continue beating until fully combined.
Alternate adding flour mixture and buttermilk to applesauce mixture starting and ending with dry ingredients. Scrape down the sides and continue beating until combined. Add food coloring, and continue mixing until dough is red throughout.
Use a small cookie scoop sprayed with nonstick spray to transfer dough to prepared baking sheet. Bake for 7-10 minutes. Let stand for 3-5 minutes, then transfer to a wire rack to cool completely.
To make the filling, beat cream cheese in a medium mixing bowl until fluffy. Beat in marshmallow fluff, followed by white chocolate and vanilla. Slowly, beat in powdered sugar.
Top flat side of half of the whoopie pies with filling, then cover with remaining pies. Store in an airtight container in the refrigerator for 5 days.

Sunflower Butter White Chocolate Chip Cookie Cake

January 11, 2013 · by Ari · 16 Comments

SOMEONE’S GETTING MARRIED TODAY!!!!!

Noooo, not me silly gooses. I already have a real husband and a New York Husband, and that is plenty. Plus, you know I said some vows to my Kitchenaid…

Ummm, I know what you’re thinking, but it’s totally normal to have two human husbands and one appliance. And everyone says vows to their favorite kitchen appliance, okay?

Sunflower Butter White Chocolate Chip Cookie Cake

This is one of the most pointless food pictures I’ve ever taken. It shows you nothing about the actual cake, but for some reason I just love it.

Today my beautiful, wonderful friend Jen is getting hitched! I flew in to NYC late last evening, and today I’m road tripping down to Virginia for the wedding. It’s a long story, but the extra states saved me a night’s hotel fair, and earned me some extra time with NY Husband, so it’s well worth the extra travel. Jen is one of the most giving, loving people I have ever met, and I can’t wait to be a part of her special day!

I figured since today was extra special, I would do something I never do and post a CAKE! I very rarely make real cakes. I’m much more of a cupcake girl. I like the built in portion control of a cupcake, because lord knows I will break out a fork, and eat the entire cake if left to my own devices…

One time, I made Steve a red velvet cake for his birthday. Of course, this was before I knew how to cook, like at all, so it came from a box. I forgot the eggs (which is pretty typical for me), and the cake, although delicious, was a crumbly mess. This was also pre-weight-loss for both of us. We each ended up grabbing a fork, and almost completely devouring this double layer cake. It was really cute, I swear.

I can’t promise you that you will not have the same problem here, because this cake is GOOD. The edges browned and got slightly crispy while the middle stayed perfectly gooey and soft. The cake isn’t overly sweet to balance out the rich, chocolatey icing, and the white chocolate chips throughout create a perfect flavor balance. In basic terms, it tastes kinda like a HUGE, soft peanut butter cookie with white chocolate chips, that’s covered in rich chocolate cream cheese frosting. Except, it’s a cake. A cake I can get behind. Now, please pass me the fork.

Sunflower Butter White Chocolate Chip Cookie Cake

yield approx 16 servings

1/4 cup apple butter
2/3 cup sunflower butter (or any nut butter you have on hand will work)
1 cup white chocolate chips
1 cup white whole wheat flour
1 and 1/2 tsp baking powder
dash salt
3/4 cup brown sugar,packed
1 tsp vanilla extract
1 large egg

For the Chocolate Cream Cheese Frosting:

12 oz reduced fat cream cheese
1/3 cup unsweetened cocoa powder
1 and 1/2 cups powdered sugar
1 and 1/4 oz dark chocolate, melted and cooled
1 tsp vanilla extract
2-3 tbsp unsweetened almond milk

Directions:

Preheat the oven to 350. Line the bottom of a 9-10″ springform pan with parchment paper. Spray edges and parchment paper well with nonstick spray. Set aside.
In a medium bowl. whisk flour, baking powder and salt. Set aside.
In a large bowl (or in the bowl of a stand mixer), beat together apple butter, sunflower butter, brown sugar, and vanilla until well combined. Beat in egg. Slowly add dry ingredients and mix until incorporated. Fold in white chocolate chips.
Transfer dough to prepared pan, and use a piece of sprayed parchment paper to gently press into an even layer.
Bake for 18-22 minutes, until lightly golden. The center should be set, but soft. Cool completely in pan.
Once cooled, run a butter knife along the inside to release any areas that are stuck, then open springform, and transfer cake to your preferred frosting area.
To make frosting, beat cream cheese on medium speed until smooth. Add vanilla extract. Add in powdered sugar 1/2 cup at a time, beating on low speed, followed by cocoa powder. Increase to medium speed and add melted chocolate. Beat until smooth, scraping down sides of bowl often. Slowly, add almond milk 1 tbsp at a time until frosting reaches a spreadable consistency.
Frost cooled cookie cake completely, and serve.

Banana Cream Cupcakes

Drink & Dish: Red Velvet Whoopie Pies {with video!}

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