Deep Dark Chocolate Cupcakes {Rebake} w/Whipped Mascarpone Frosting (★ ★ ★ ★ ☆)

Some things are just not meant to be brought back.

Like...
Dinner, Circa 1950.

Sure, it was the golden age of domesticity, but what the heck were those housewives making?!

Vegetable and meat jello?

I'll be taking a rain check, thank you.
Stick me in a cryogenic freezer and ship me back to the land of deep fried oreos!

Or...
Village People's Y.M.C.A.

I know it's your wedding, but please, let's keep this macho-cheeseball of a song where it belongs. 
In 1978.

And...

Overalls!

Guys, overalls are coming back!  They're coming back???????!

This. is. a. travesty.

Of course, I'm guilty of wearing a pair or two everyday in the 90's.

But I was a kid!

I didn't know any better.

What I thought was the perfect solution to hiding my awkward teenage body was actually a fashion conspiracy to keep me looking like a large, lumpy sack of denim.

Why?

Because Junior High is about pain, people.



The truth of the matter is:
Everything comes around.

Everything.

Whether it looks exactly like it did before, is not the question.
The fact is...it's back.

Thankfully, for every terrible idea there is an equally wonderful one begging to be rediscovered.

Like jean jackets,

All forms of hair braids,

even "Sexy."


Oh, and these cupcakes.



I made these way back in the dark ages of this blog when I had no idea what I was doing.

I still don't really know what I'm doing, but at least now I'm organized about it.

Progress, people!

But even then, when everything was a complete mess, I still stumbled upon an amazing chocolate cake recipe.

We're talking I'm lookin' no further.  I'm plantin' my roots.  And unless someone asks me to try out their recipe because they guarantee that it is better, this is the chocolate cake I will be serving from here to kingdom come.

It's my chocolate cake "go-to."

The only problem was I hadn't made it since then.

That's the food blogger dilemma.  You find something amazing, but you can't ever make it again because you are supposed to be making "new" recipes, trying "new" things.

Well, you know what?

I'm breaking the rules.

Because this cake is too good to be forgotten.

...and mascarpone cheese is so absolutely divine, I needed it again too.

But in true blogger fashion, I've tweaked it.  (Don't shut me down, Google!)

Today, it's whipped!

See?  I'm still fit to be in the kitchen.

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I can't really explain this cake to you, other than it has the perfect balance of moist and denseness.
It's not too heavy, not too dry.  It's amazing.

Also, this frosting is very "whipped creamy."  Light and fluffy.  If you want something more solid, cut the cream in half.  Next time, I am going to do this.
----------

Deep Dark Chocolate Cake
copied from A Bloggable Life

• 2 Cups of Sugar
• 1 3/4 Cups of Flour
• 3/4 Cup of Cocoa (Hershey's Special Dark, if you want this coloring)
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 2 Large Eggs
• 1 Cup Milk
• 1/2 Cup Vegetable Oil
• 2 tsp Vanilla
• 1 Cup Boiling Water

Whipped Vanilla Mascarpone Frosting
adapted from Martha Stewart

• 8oz Mascarpone Cheese, Room Temperature
• 1 tsp Vanilla Paste (or Extract)
• 1/2 Cup Granulated Sugar (more or less to taste)
• 2 Cups of Heavy Cream
• Stabilizer: Unflavored Gelatin/Cornstarch (I did not do this and my frosting did not hold for longer than 30 minutes)

Makes 24 Frosted Cupcakes
Preheat Oven to 375F Degrees then lower to 350F Degrees
Bake for 15-20 minutes
Needed Muffin Tin & Cupcake Liners



Cupcakes:

1) In a large bowl, add sugar, flour, cocoa, baking powder, baking soda, and salt.  Stir until combined.

2) Add eggs, milk, oil, and vanilla.  Beat for 2 minutes on medium speed. 

3) Mix in boiling water until combined.  Batter will be very thin and runny.  (See bottom righthand

    picture.  The batter doesn't even stick to the beaters).

4) Line muffin tin with cupcake liners.
5) Carefully pour batter into cups about 3/4 full.  I used a measuring cup to do this since the batter
    was so runny and I still managed to make a mess. 
6) Place pan into 375F Degree oven.  After 7 minutes lower oven temperature to 350F for the
    remaining 8-13 minutes.  Cupcakes are done when toothpick inserted into the center comes out
    clean.
7) Allow cupcakes to cool completely in the muffin tin before removing.

Frosting:
1) Place a medium sized bowl in the freezer to chill.
2) In another bowl, mix mascarpone, sugar, and vanilla until well combined.

3) Take bowl out of the freezer and beat heavy cream until stiff peaks form. This will take a few
    minutes so be patient (make sure you start with clean beaters for this!) {Here is where you would
    add your stabilizer...otherwise use immediately}
4) Fold cheese mixture into whipped cream.  I found this very difficult and ended up mixing with the
    beater very carefully and quickly.  Keep chilled.
5) Frost cupcakes and enjoy!

Blog police, you'll never get my pearls!

Baking Basics: Storing Cookie Dough

So, I'm freaking out right now!  The good kind of freaking out.

Like a kid in a candy store.

But not the lame store in the mall with stale, three-plus year old candy.

No.

The type of candy store you find at historic landmarks, at state capitals...we're talking barrels of candy lining the walls, aisles, windows. 

That's the kind of candy store I'm in.  

I'll admit it's pretty lame because what I have to announce really isn't that big of a deal.

I mean, I didn't win the lottery.

I didn't get to put my handprints into a slab of cement in front of Grauman's Chinese Theatre.

And I didn't get asked out by Jason Segel to be his date to an awards show or even just for a drink.

Sure, what I have to tell you is pretty cool...

....but I just don't want you to be misled by my over-exuberant display of excitement. 

Nat's Adventures in Baking was featured in the "Back For Seconds" Link Social yesterday!

Click to see.

See?! How totally rad is that?!

Somebody actually read (er.....looked at pictures) on my blog!! 

(It's you obvi)

I really shouldn't reveal that I'm so utterly shocked that another human being would take notice of my work.  

It comes off as annoyingly self-depreciating or as a sneak-attack, undercover ego trip.  

"Ah, you guys read my blog, ah, I'm so shocked...yada yada.  of course you read my blog, duh!"

But I can't help it.  I'm so stunned.  

I've been linking my posts to blog socials (basically, an arena to share your posts with other bloggers) for months, but I've never been the most viewed post for the week!  

I knew sprinkles were the key to success!

Sprinkled Pies.   Check.

Sprinkled Puff Pastries.  Check.

Sprinkled Popcorn?  Sure, why not.  Check.

Oh, it's on. 

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Do you ever wish you could have freshly baked cookies all the time?

Of course you do!

I never have dough leftover from a cookie batch. This is mostly because if you make it...they will come. "They" meaning your family, friend, significant other, cat, dog, mouse...doesn't matter. If cookies are made, they WILL get eaten...that very day...that v-e-r-y moment.

So today's baking lesson is on how you can easily store the cookie dough you slaved over, help stave off the rabid beasts at home, and have ready-to-bake cookies right at your fingertips. 

There are two ways to do this:
1) "Log" - Refrigerator Method
2) "Individual" - Freezer Method

"Log" Cookie Dough Storage (Refrigerator Method).  Lasts 7-10 Days
1) This method is extremely simple.  All you'll need is some plactic wrap.
2) Lay out a large piece of plastic wrap on a flat surface.
3) Scoop all of the cookie dough on top, and fashion into a log shape the best you can. 
4) Wrap dough in plastic.  Make sure all areas are covered completely as you don't want them to dry out.
5) Once wrapped up tight, roll the log against the counter to smooth any "lumpy" ends.
6) Store dough in the fridge.  Can be stored for up to a week or so.
7) When you want cookies just slice and bake! 
8) This method only works in the fridge because a frozen log is quite hard to cut!

So obviously, I didn't take any pictures of that method.

Mostly because I'm so lazy that I don't want to have to slice cookies later.  I want to just plop pre-portioned bits on a baking sheet and eat away!

This next method is my preferred choice.  For when you want to have cookies available for a long time. 

Pre-formed Individual Sized Cookie Dough Storage (Freezer Method).  Lasts 1-2 Months

1) This method is just as easy, only it takes a little more time because you need to "flash freeze" the 

     individual portions first or the pieces will stick together.

2) With a spoon, fashion small balls of dough and place on a non-stick cookie/baking pan.  

3) Place pan in freezer for about an hour.

4) Once pieces are firm and mostly solid, place in a heavy duty ziploc bag.

5) Squeeze out all the air...all of it...or at least as much as you possibly can.  The less it is exposed to air 

    the longer it will last and you'll avoid freezer burn.  

6) Write date on bag and store in the freezer.  Can be stored for up to two months.  The more you take 

    care to always seal the bag and remove air, the longer you can keep having ready-to-bake cookies on 

    hand.

7) When you are ready to bake, take out desired pieces and let defrost on a baking sheet.  *Tip: If you 

    have a Silpat you can bake them frozen.  The mat helps conduct the heat evenly. 

If you'll excuse me, I have some cookie dough to eat bake.

 

 

 

 

 

 

 

 

 

Blueberry Cupcakes w/ Lemon Mascarpone Frosting (★ ★ ★ ☆ ☆)

This past week we were privy to the ultimate in Hollywood glamour, sophistication, and artistry.

Or at least, that's what we're promised...and crossing our fingers for.

But whether or not the Avengers received one too many nominations or Seth MacFarlane has a beyond amazing voice and a dirty mouth, I love taking part in this night reserved for the film elite.

The Academy.

The Awards.

The Oscars.

Every year we have a little party.

I say "little" because there's less than ten people.

But trust me, we do not take this day lightly.

There's food.  Trivia.

And my favorite.
Voting.

Each person gets a ballot and casts their vote for the winners.  Whoever predicts the most correctly is bestowed a prize.

Last year it was a box of Girl Scout Thin Mints.  A small token to some, but, man, did it feeeeeeel good!

Every year, the competition gets more intense.
By now, we've all added "pre-Oscar research" to our list of things to do before the big day.
Weighing five opinions per category is totally reasonable, right? 

But the best part of this years show -- we'll go ahead and leave Seth MacFarlane, in a suit (weakness #1), singing in the vein of Ol' Blue Eyes (weakness #2), out the equation -- the best was this dress and Jennifer Lawrence.

All of her.

She's a Hollywood experiment.

Like somebody thought it would be a hoot to throw in a completely normal, exceedingly awkward, yet surprisingly talented girl into the mess that is fame, fortune, and Jack Nicholson.

I mean, how totally relatable is she?!?  Am I right?

No other actress I know of is so starstruck by every celebrity she meets, freely brings up her "hyperactive" bladder, and spews any off-the-wall comment that comes into her pretty little head.

So when she tripped on that first stair on her way to accept her award, I just chuckled to myself, "Oh. That's so Jenn!"

Like we're buddies or something.
Only, we're not.
But we totally could be!

So to celebrate this great achievement of hers (and those of many others), I made these cupcakes.

Because nothing says "Wow, you were outstanding in that movie!  When you cried, there was snot -- and in that moment, you were unattractive.  Clearly your dedication was above all else this year" like a rustic looking blueberry and lemon mascarpone cupcake. 

So maybe I won't be winning "Best Train of Thought" or "Best Appropriately Themed Cupcake."

But that's okay.  Because everyone loved them.

The cupcakes were so dense and moist.

And the frosting was the perfect blend of cream, lemon, and sweetness.

Perfect enough to help hide the fact that I forgot half of the sugar in the cupcakes when I doubled the recipe.  

Twice. the. amount. means. twice. the. sugar.

Classic Nat!

Blueberry Cupcakes
adapted from Sallys Baking Addiction

• 3 Cups Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 2 Cups Sugar
• 1 Cup (2 sticks) Unsalted Butter, melted
• 2 Eggs
• 1/2 Cup Plain Greek Yogurt
• 1 1/2 Cup Milk
• 4 tsp Vanilla Extract
• 1 Package of Freeze Dried Blueberries (1.2 oz or 1/4 Cup Ground)

Lemon Mascarpone Frosting
adapted from Week of Menus

• 4 Tbsp (1/2 Stick) of Butter, softened
• 8oz Mascarpone Cheese
• 2 1/2 Cups Powdered Sugar 
• Zest of 1 Lemon
• (Optional) Additional Lemon Juice to Taste

Makes Approx. 24 Cupcakes
Preheat Oven to 350F

1) In a medium bowl, combine flour, baking powder, baking soda, and salt.  Mix and set aside.

2) In a large microwave safe bowl, melt the butter.  Heat in 30 second increments.

    Note: If you don't have unsalted butter, that's okay.  Just omit the added teaspoon of salt listed in 

              the recipe. 

3) Add sugar to the melted butter and stir until sugar starts to dissolve.  The mixture will still be very 

    grainy.  Place bowl in refrigerator for 1 minute. 

4) Take butter/sugar bowl out of the fridge and add the remaining wet ingredients one at a time, beating 

     in between each addition - eggs, yogurt, milk, and vanilla.

5) Add the dry ingredients to the batter in small increments until well combined.
6) In a food processor (or coffee grinder) grind the freeze dried blueberries until almost a fine powder.

7) Add ground blueberries to batter and beat/stir well.

8) Line a muffin tin with cupcake liners and fill each to about 3/4 full.  

9) Bake at 350F for approx. 20 minutes or until a toothpick, inserted into the center, comes out clean.  

    Allow these to cool completely before frosting. 

10) For Frosting: Beat together softened butter and mascarpone cheese.  Mixture should be fluffy.

11) Add lemon zest and sugar, one cup at a time.  For stiffer frosting, add more sugar.  

If Jenn gets to win, then why can't I?

Clearly I'm not above self promotion, people.

*Special thanks to my sister for being obnoxiously photo happy, yet very helpful in snapping away at me baking this week.  One less day to have to worry about getting flour and butter caked into my lens.

"Birthday Cake" Seven Layer Bars (★ ★ ★ ☆ ☆)

No, this picture isn't dangerous.

Okay, ...it is a little bit.

Okay, I kind of freaked out that the whole thing would tumble over and my lovely light box would burst into flames.

But how else was I supposed to create such a "subtle" foreshadowing?
Anything for art, right?

---------

So besides the November-to-December holiday montage, February is my favorite time of year.

No, not because it's Valentines Day.

Although, I do like the whole "chocolate" binge aspect.

And I'm sure the whole "love" aspect is swell too, but I've had a total of two valentines dates throughout my entire existence so the ratio of Dates on V-day to Not Dates on V-day is none too inspiring.

And it's not even because February is the only month that never reaches thirty days...although, I have to admit that is pretty cool.

Nope those aren't the reasons.

February is my favorite time of year...
...BECAUSE IT'S MY BIRTHDAY!

And this year, I'm closer to thirty than I've ever been.  

So I'm celebrating

...all month long. 

Because I deserve it.

To help you join in on all the festivity and help you get to know me a little better, I thought it'd be fun to answer a few questions about myself.  

The more you know, the more you care, right?       RIGHT?!         right?

Don't blame me for these questions. 

If this is what Google says the world wants to know, then who I am to argue?

I mean, it's Google.  

So without further ado...  (be glad I whittled these down from my original "twenty-six" question idea!)

1. What is your favorite time of the day? 

    Pretty much the parts of the day where my stomach starts to grumble.  Because then it's "sanctioned"  

    chow time!

2. What are you absolutely best at?

    Answering questions about myself!  I'm the best in the world...in the universe!!

3.  If you were a book, which book would you be?

    A book with lots of short chapters.  I hate chapters that go on a hundred pages strong.

4.  Do you know how many pieces of clothing you own?

    The amount where a "one in, one out" rule has become a necessary evil.   

5.  Which song would you rather wake up to in the morning?

     Let's get real, it's Freddie Mercury's..."We are the Champions."  Try not getting pumped to that. 

6.  Aside from Ricky Martin, which artist do you listen to the most?  

     Well since I listen to Ricky Martin, um...., never....I'd have to say every artist in the world.  Even 

     Rebecca Black.  Because even I know that "yesterday was Thursday, today is Friday" and we be 

     "partyin' partyin' yeah!"

7.  If you could have dinner with anyone, who would you choose?

     I think I'm going to have to go with Derek Wills on this one.  *Sigh* ...that salt and pepper hair  

     ...that British accent  ...that seductive-one-moment/rip-you-a-new-one-the-next bad boy quality.  I 

     am taken.

8.  What 3 things would you not take with you to an island?

     Really? Most unproductive question. Ever. But obviously I wouldn't bring 

     1) My new Smash DVD's.  Only because there is no electricity...unless this is "The Island" - from 

         Lost.  Then I'd be A-okay. 

     2) Any of the plants from my backyard.  Because, in my imagination, this island is full of trees and

         tropical flowers so my plants would be redundant and outshone in comparison. 

     3) My cat.  As much as I love him, he'd drive me crazy while I was trying to build a "Robinson 

         Family" worthy treehouse and get an even tan. 

9.  What would you do if you found a wallet and there was no ID in it?

     Bury it.  Honesty prevents me from taking someone's money.  But if I can't have it then neither can 

     you!

10. How different would your life be if you were to live in Africa?

      Pretty different.

Since we're totally close now - I opened up so much! - I feel we can appreciate what happened in my kitchen this past week even more.

Seven Layer Bars.
Birthday Style.

And I'm not talking your normal "seven-layers-actually-translates-to-seven-ingredients" bars - I'm talking

Count em', Seven...


1 - Golden Oreos
2 - Funfetti Cake Batter
3 - Marshmallows
4 - White Chocolate
5 - Semi-sweet Chocolate
6 - Coconut
7 - Sprinkles


....Layers.

Sticky Sweetness.

Birthday Cake Seven Layer Bars

Inspired by The Domestic Rebel

• 1 Cup of Golden Oreos, Crushed with Cream Removed
• 3/4 Cup Butter (1 1/2 Sticks), Divided
• 1 Box Funfetti Cake Mix
• 1 Egg
• 3/4 Cup Marshmallows
• 1/2 Cup White Chocolate Chips
• 1/2 Cup Semi-Sweet Chocolate Chips
• 1 Cup Flaked Coconut
• 1 - 14 oz Can of Sweetened Condensed Milk
• 1/3 Cup Multicolored Sprinkles

Needed a 9x13in pan

Preheat oven to 350F Degrees

Makes Approx. 20 Bars

1) Gather all the ingredients together.  These bars are easy, but there are a few steps because of all the
    different layers.

2) Separate Oreo cookies from the creams.  I bought the Birthday Cake variety, but once you remove 

    the cream there isn't much difference between these and the standard Golden.  

3) Finely crush the Oreo cookies until you get a cups worth of crumbs.  This is about 3/4 the package.  

    Start with a meat tenderizer or a Ziploc bag and your hand to make the crumbs.  If you need them 

    finer place into a food processor or, if you are lazy like me, a cleaned coffee grinder. 

4) Place 1/2 stick of butter (1/4 cup) into the bottom of a 9x13in pan.  Let it melt in the oven.  

5) Add Oreo crumbs on top of the melted butter and pat down gently.

6) In a medium bowl, combine funfetti cake mix, egg, and rest of the butter (melted).  

7) Take pieces of batter, flatten them in your hand and add to oreo cookie base.  Make sure the entire 

    bottom layer is covered.  Add these gently as you don't want to disrupt the crumb crust.

8) Bake in the oven for 10 minutes.

9) Carefully remove slightly baked cake/oreo layers and add marshmallows.

10) Add white chocolate chips, semi-sweet chocolate chips, and cocount. 

11) Pour can of sweetened condensed milk over the entire thing.  Make sure everything gets covered. If    

      you can do with less than a can then stop there.  The less you have to use the better.  It's really, 

      very sweet.

12) Disperse sprinkles across the top. 

13) Bake for 15-20 minutes, until the top begins to get golden and bubbly.  Remove from oven and 

      cool completely on a cooling rack before cutting into pieces.  

Happy Birthday to me!

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Oh my goodness!  Thanks so much for viewing.  These were featured during The Back For Seconds Link Social on March 5, 2013 and Blooms Designs Link Party on March 6, 2013.  Click the icons to check it out!!!

 

Also featured on:

Behind The Blog: Facebook Page

I'll admit it.

There have been times when I've hated this blog.

Resented its drain on my time.  

Planning, writing, deadlines.  Week after week.  

What is this college?!  

Sometimes I'm inspired and utter brilliance flows from the moment I begin.  

In that case, it's fun. I mean who doesn't love being brilliant?

But other times it is like pulling teeth.

But I have never...ever...missed my "blogging" times more, than I do at this moment.

You see.  It's really hard to bake, be creative, or just have two minutes to yourself when you are in the middle of a huge project at work on top of covering someone else's full time position.  

This is my life:

I get up.  And I go to work.  

I come home.  ...And I work.  

It's the weekend.  .......And I work some more.   

I need ME time.  I need BLOG time!  Blog, I misssss youuuuu!!!!!!!!!

It's funny how quickly a perspective can change.  It's all about what you set your focus on.

I was thinking about that a couple of days ago.

I mean I had a pretty terrible day.  By anyone's standards.  But then I remembered all the "little" nice things that happened, and a light went on in my noggin.  What we choose to dwell on dictates how we feel.

Forthcoming: Proof.

A real life example from a few days ago. 

Feel free to block one side or the other of your screen to get the full effect.

See there's a pretty great day in there amongst all that other mess.

So whether it's a "hate" blog or "love" blog moment, I know that in the end I really enjoy what I do.

Especially, in these moments of complete creative deprivation.

Next week, I (*fingers crossed*) will have a real, honest to goodness "baked-good" post for you all.

But in the mean time if you need your N.A.I.B. fix, I've set up a Facebook Page!  (Click any of the pictures to be taken there).

Now, you can connect with me outside of this here blog, and I'll be posting interesting baking tidbits a couple of times a week.  

Just to keep all of our minds where they should be.  

...On cake, of course.

Plus, I link all of my posts to the page so now it can show up on your newsfeed every Thursday!

   

So go on, "like" Nat's Adventures In Baking!  I'd love to hear from you!

In the mean time I need a good massage.  

That's a perspective change for ya.

The thought of a random person's hands on my shoulders normally wigs me out.

Now?  

Not so much.