Brownie Cookie Sandwich with Salted Caramel

For the past several years I have made it an annual tradition to bake holiday treats and distribute them to my close friends and family. At first I started off small, but by now the box has grown to include more goodies. Of course I always try to improve upon the previous year and use the month or so leading up to the holidays to test recipes for potential new additions to the box.

Last year, I tried a few recipes but ultimately was not satisfied with any of them so I left the box the same as the year before. It contained cranberry bliss bars, berry crumb bars, chocolate crinkle cookies, and almond biscotti. I felt as though I was missing some sort of treat in the "caramel" category but couldn't settle on anything to fulfill it.

So for the past few weeks I have been once again testing nutty/caramel recipes, trying to find something new to include in this year's box. In order to get more opinions, I have gotten in the habit of bringing my baked goods to work and seeing my coworkers' reactions. The first item I tried to make was a pecan pie thumbprint cookie. Although it tasted good, I was not satisfied with the filling-to-dough ratio so for the next batch I reworked it into more of a mini pecan tartlette. This time the filling was much more prominent and I felt the caramel and nut combination stood out.

Then I came across a recipe saved on my browser that I had found months ago but had not yet tested. It was for a cookie that resembled the taste of a brownie, with dulce de leche sandwiched in the middle. You know those two-bite brownies sold in the paper bags at most grocery stores...well believe it or not but these cookies taste exactly like them! The cookie was flaky on the outside and chewy on the inside, simply the perfect bite. Rather than use dulce de leche, I just substituted the salted caramel sauce that I had already made for the previous treats but the result was fantastic.

As soon as I took a bite I knew this cookie was exactly what I was looking for, especially with the slightly salty caramel to offset the rich chocolate, and it fit the bill for the holiday box. Unfortunately, since I already have the chocolate crinkle cookies and two chocolate cookies is too much, I think it will have to replace them. So once again I am faced with a dilemma whether to try and find yet another new recipe, probably something with nuts, or to just swap out the chocolate cookies and leave the box with only four types of treats. I still have a few weeks to decide and test some more recipes.

Brownie Cookie Sandwich with Salted Caramel
Note: This recipe makes about 30 sandwich cookies, 60 cookies overall.

• 300 grams bittersweet chocolate
• ½ cup (8 tbsp) unsalted butter, cut into pieces
• ¾ cups flour
• ½ tsp salt
• ½ tsp baking powder
• 3 large eggs
• 1 cup sugar
• 2 tbsp brown sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla

1. Using a double broiler, combine the butter and chocolate and melt over low heat until completely smooth and thickened. Set aside.
2. Sift together the flour, salt, and baking powder and set aside.
3. Combine the eggs, sugars, and cocoa powder and mix on medium-high speed until the mixture has doubled in volume and becomes very thick, about 4-5 minutes.
4. Reduce the speed to medium and the melted chocolate. Continue to mix until well combined. Mix in the vanilla.
5. Reduce the speed to low and add the flour mixture. Mix just until the flour is incorporated.
6. Drop spoonfuls of the batter onto a parchment-lined baking tray. The cookies don't spread too much so they can be spaced closely together and flattened if you want them bigger.
7. Bake for 10 minutes at 350 degrees Fahrenheit. The tops of the cookies should look cracked but inside they will be slightly soft and under-baked.

For the salted caramel:
Note: This makes more than enough caramel for the cookies so there will be plenty of extra. Another option is to use dulce de leche as the original recipe suggests.

• 1 cup sugar
• 6 tbsp butter (salted or unsalted), cut into pieces
• ½ cup heavy cream
• ½-1 tsp fine sea salt

1. Heat the sugar in a medium, heavy-bottomed saucepan over medium heat. Stir constantly with a rubber spatula. The sugar will start to form clumps and eventually melt into a thick amber-colored liquid.
2. Once the sugar is completely melted, immediately add the butter. Be careful because the caramel will start to bubble rapidly.
3. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
4. Very slowly, drizzle the cream into the pan while whisking. Once again, watch out for the bubbling and splatter.
5. Allow the mixture to boil for one minute then remove from the heat and stir in ½-1 teaspoon of salt, depending on how pronounced you want the taste.   
6. Cool the caramel before straining into a container. Can be stored for two weeks in the refrigerator tightly sealed.

To assemble the cookies: Place half the cookies flat side up. Warm the caramel if directly from the fridge so it is more spreadable (but let it cool and thicken a little as well). Add a teaspoon or so of caramel to one cookie half and top with another. 

Early Grey Sweet Rolls with Cherry and White Chocolate

Our family has expanded yet again. Yesterday marked four years to the day since my aunt's cousin immigrated here with her husband and son from Israel. Since that time they have had a daughter, who will be turning two at the end of July, and now her brother and his family have immigrated as well. I thought it only fair to properly greet the new additions to the family with some baked goods.

A few months ago my friend had asked me if I ever tried baking with Earl Grey tea before, too which I replied that I had not. Since that time the idea was in the back of my mind but I honestly hadn't given it much thought until yesterday. I found this recipe for a sweet roll that incorporates Earl Grey tea within the dough. The original recipe called for a combination of fresh raspberries and white chocolate but I didn't have any raspberries on hand so I substituted some frozen cherries instead.

I baked the rolls in the afternoon and later that evening brought them with me to the park as I met the new family members. They were extremely nice and appreciate of the gesture, commenting that they especially enjoyed that the rolls were not overly sweet. We spent a nice evening together with the kids playing on the playground before we parted our separate ways. I was so pleased to have met them and look forward to the future occasions and celebrations we will share together.

Earl Grey Sweet Rolls with Cherry and White Chocolate

For the dough:

• 1 package (8 grams) yeast
• 1 teaspoon sugar
• ½ cup warm water
• 1 egg
• 2 tablespoons oil
• ¾ cup warm water
• 4 cups flour, sifted
• ¼ cup sugar
• ¼ teaspoon salt
• 2 Earl Grey tea bags 

1. In a small bowl, mix the yeast, a teaspoon of sugar and a ½ cup of warm water. Set aside to sit and foam.
2. In another small bowl, whisk together the egg, 2 tablespoons of oil and ¾ cup of warm water. Set aside.
3. In a large bowl, sift 4 cups of flour with sugar, salt, tea powder and whisk everything together.
4. Make a well in the center. Pour in your yeast and egg mixtures and using a wooden spoon, stir until roughly combined.
5. Dump your dough onto a lightly floured surface and begin to knead for 5-10 minutes (you may have to lightly flour your surface again if your dough becomes too tacky). Once the dough starts to feel smooth, place it in an oiled bowl and cover with a tea towel. Place in a warm area or in a turned off oven and let rise for an hour to an hour and a half, until the dough has doubled in size. 

For the filling:
Note: You can substitute any fruit such as raspberries, strawberries, blueberries, or cherries. If using frozen fruit, make sure to not thaw and pulse a few times in the food processor so the pieces aren't too big. Then add 1 tbsp corn starch to the fruit before spreading on the dough.

• ¼ cup sugar
• ½ cup white chocolate chips
• 2 cups fresh or frozen fruit, chopped into pieces

To assemble:

1. Once the dough has risen, roll out into a 10" x 18" rectangle.
2. Scatter dough evenly with sugar, white chocolate chips and fruit. Be sure to leave the top inch of your dough free of any toppings so you are able to seal your roll.
3. Starting at the bottom, begin to roll up the dough and berries using firm pressure. Seal the border using a light coating of water. 
4. Cut the rolls about 1-1½" thick (depending on how many you want to make).
5. Place the rolls, cut side down, in an 11" x 13" well-greased or parchment-lined baking dish. (I actually cut my rolls to be about 1" thick and was able to make 18 all together, putting 9 into two different pans). Cover with a tea towel and let rise for another half hour.
6. Bake the rolls at 350 degrees Fahrenheit for 30 minutes. 

For the glaze:
Optional but I would highly recommend as it is delicious and adds a great final touch.

• ½ cup powdered sugar
• 2-3 tbsp milk or cream (depending on how thin or thick you want the glaze to be)

1. In the last few minutes while the rolls are finishing baking, whisk together the powdered sugar and milk/cream until a smooth mixture comes together.
2. As soon as the rolls are ready, coat them with the glaze immediately. If there is enough left (or you can make some extra) glaze them again in 5 minutes.

Individual Nutella and White Chocolate Mousse Cakes

In addition to making the dolmathes as one of the many appetizers we had during my brother's celebratory dinner last week, I also prepared a dessert. A year ago I bought a "mini cheesecake pan" which I used to make over 72 little cheesecakes last year for my dad's big 50th birthday party. Since that time I have used the pan repeatedly to make miniature cheescakes for various occasions. This year we are having a smaller scale party and I wanted to make individual desserts again but rather than cheesecake I wanted to make mousse cake.

I decided to use nutella rather than chocolate, just for some variety, and when I searched for nutella mousse recipes most came back with just two ingredients: nutella and whipping cream. I wasn't sure if the mousse cakes would hold up without any stabilizing factors in them so I decided to experiment and make one batch regular and add gelatin to the second.

Although both initially came out of the molds easily, after about twenty minutes it was clear that the regular batch was starting to soften and lose its shape while the gelatin ones remained in perfect form. The gelatin definitely was more practical in terms of serving the cakes at a party because they didn't have to be consumed right away. However convenience came at at a price: the regular mousse cakes were definitely creamier and, in my opinion, tasted better than the gelatin version.

Still not satisfied, I decided to experiment further by using slightly less of the nutella mousse and adding some white chocolate flavored mousse to the top of the cakes. I decided to use the gelatin again but this time divide it between the two flavors. The end result was closer to the creamy taste of the regular mousse, though not exactly the same, but still had enough stability from the added gelatin. My mom was extremely pleased with the individual cakes and approved of them for the upcoming birthday party.


Individual Nutella and White Chocolate Mousse Cakes
Note: Makes 12 individual mousse cakes. If you do not own a pan where you can easily unmold the mousse cakes I suggest using a large cupcake liner that can be peeled away.


For the crust:

• ½ cup graham cracker crumbs
• ½ tbsp powdered sugar
• ½ tbsp cocoa powder
• 2 tbsp butter, melted

Combine all of the ingredients for the crust in a small bowl and distribute evenly amongst the 12 cups or liners. Bake at 350 degrees for five minutes. Remove from the oven and set aside to cool.

For the mousse:

• ½ cup nutella
• ¼ tsp espresso powder
• 3 oz (85 g) white chocolate
• 1 tsp vanilla
• 2 cups heavy whipping cream
• 1 envelope (1 tbsp) gelatin
• 4 tbsp water

1. Mix the espresso powder with the nutella and set aside.
2. In a small saucepan, heat ½ cup of the whipping cream on a low heat until it starts to simmer and almost boil.
3. While the cream is heating, dissolve the gelatin in the water. Once the cream is heated through, add the dissolved gelatin and mix thoroughly to incorporate.
4. Divide the heated cream evenly between the bowl containing the nutella and another containing the white chocolate. (You may want to pour the cream into a measuring cup so that you know how much is half)
5. Mix the hot cream in each bowl with the ingredients inside, making sure it is well mixed and smooth. Add the teaspoon of vanilla to the white chocolate bowl as well.
6. Beat the remaining 1½ cups of whipping cream on high speed until soft peaks form.
7. Add a little more than half of the whipped cream to the nutella bowl and the remaining whipped cream to the white chocolate bowl. The easiest way to do this is to add a little bit of whipped cream to the bowl first, mix it well, then add the rest and gently fold in until no streaks remain.
8. Distribute the nutella mousse amongst the cups, making sure to not let it get on the sides, then top with the white chocolate mousse.
9. Put the mousse cakes in the fridge for at least 3-4 hours to allow the mousse to set then serve by either gently unmolding them or peeling away the liner.

Avocado Brownies

A week ago while we were sitting and eating my breakfast one of my brothers asked me to make black bean brownies again. Unfortunately we didn't have any black beans in the pantry and I didn't feel like going to the store just for one item. However the request inspired me to research more "healthy" brownie recipes and I found one for avocado brownies. I was intrigued because the recipe seemed relatively easy and I already had all of the ingredients.

While I was making the brownies my mother was very doubtful about how they would taste given the unusual ingredient list. I assured her that she was under no obligation to try them but in the end she decided to have a small piece. She was actually quite impressed with their taste, especially because they weren't too sweet and my mother prefers desserts that way.

My brother came over once I let him know the brownies were ready and he enjoyed them as well. After the fall out from the black bean brownies, I was hesitant to tell my other brother about the avocado and decided to just let him enjoy the brownies. Not only did he like them, but his friends came over the next day and ate them as well, no one the wiser about the mystery ingredient. To this day I still haven't told him...I decided that since he liked them and already ate them there's really no reason to go and disappoint him now.

Avocado Brownies

• 4 oz (112 g) bittersweet chocolate
• 1 tbsp coconut oil
• 1 avocado
• ¼ cup almond butter
• ½ cup honey
• 3 eggs
• ¼ cup cocoa powder
• 1 tbsp vanilla
• 1 tbsp almond flour
• 1 tsp baking soda
• ½ tsp salt
• Optional: ½ cup chopped nuts or chocolate chips

1. Puree the avocado flesh in a food processor until absolutely no lumps remain.
2. Melt the bittersweet chocolate together with the coconut oil in a small saucepan over low heat.
3. Beat the melted chocolate mixture along with the pureed avocado and the rest of the ingredients on medium speed for about 2-3 minutes, or until well mixed.
4. Stir in any add-ins such as chopped nuts or chocolate chips.
5. Pour the batter into a well-greased or parchment lined 9" x 9" pan. Bake at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool before slicing and serving.

Vanilla Chocolate Marble Cupcakes

During the first week of May I traveled to Mexico for a relaxing vacation which happened to include a wedding of a family friend. Truthfully, I hadn't seen her in years as she now lives in Montreal but as I love weddings and I love vacations I decided to make the effort to go to hers. The wedding was beautiful and intimate, only 25 guests, with the ceremony held right on the beach and the reception on a terrace just above it. As much as I loved Mexico it seemed that it did not love me as much, or maybe it loved me too much. I got extremely sun burnt and definitely suffered for it.

The day that I left for my trip also happened to be my good friend's birthday. Since I could not attend her celebration I thought that I would at least contribute in a small way by baking some cupcakes for her. Also it gave me a great excuse to use my new cupcake tray and carrier that another friend had gotten me for my own birthday a month prior.

My friend loves pretty much any dessert but I decided to go with simple and basic flavors: vanilla and chocolate. The challenge was that the recipe involved making two flavors of frosting and piping them together from the same bag. It was a little tricky but it had the right effect once I got the hang of it.

When I came back from my trip I received a message from my friend thanking me for the cupcakes. Since I had to deliver them to her the day before her birthday and I dropped them off with her boyfriend, I wondered if she actually waited until the next day to try them. Even if she sneaked one ahead of time I wouldn't have minded because, after all, they were for her birthday so who am I to judge?

Vanilla Chocolate Marble Cupcakes
Note: This recipe makes 12 cupcakes.
 
For the cupcakes:

• 1⅔ cups flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup (8 tbsp) unsalted butter, melted
• 1 cup sugar
• 1 large egg
• ¼ cup yogurt or sour cream
  
• ¾ cup + 1 tbsp milk, divided
• 1 tsp vanilla extract
• ¼ cup cocoa powder

1. Combine the flour, baking powder, baking soda, and salt. Set aside. 
2. Whisk the sugar with the melted butter.
3. Stir in the egg, yogurt or sour cream, the ¾ cup milk, and vanilla extract until combined.
4. Slowly mix in the dry ingredients until no lumps remain. The batter should be fairly thick.
5. Transfer ¾ cup of the batter to another bowl. Mix in the cocoa powder and 1 tbsp milk until combined. The chocolate batter will be extremely thick.
6. Spoon about a tablespoon of vanilla batter into each well of a 12-cup paper-lined cupcake tray.
7. Top with a spoonful of chocolate batter, then more vanilla batter on top until both batters have been used up. Lightly swirl the batters together using a toothpick. 
8. Bake the cupcakes for 20-24 minutes at 350 degrees Fahrenheit or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.

For the frosting:
Note: Each frosting listed makes enough to frost half (6 cupcakes) on its own or combined the two are enough to frost all twelve cupcakes. If choosing not to make both simply double one of the listed recipes and use it to frost all of the cupcakes. 

Chocolate Frosting

• 1¾ cups icing sugar
• ¼ cup cocoa powder
• ½ cup (8 tbsp) unsalted butter, softened to room temperature
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

1. Sift together the icing sugar and cocoa powder to assure there are no lumps. Set aside. 
2. Beat the butter on medium speed until creamy, about 2 minutes. 
3. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. 
4. Beat on low speed after each addition. 
5. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Vanilla Frosting

• 1¾ cups icing sugar
• ¼ cup cocoa powder
• ½ cup (8 tbsp) unsalted butter, softened to room temperature
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

1. To make the vanilla frosting use the same directions as with the chocolate frosting but omit the cocoa powder. 
2. Once both frosting flavors are made, fill the piping bag with one frosting on each side. Don't worry if one is a little more than the other, just try to make them as equal as possible. 
3. Try to squeeze the bag evenly when frosting so that both flavors become swirled together.

Chocolate Chip Cookie Dough Cupcakes

In addition to making Nutella bomb cupcakes for my birthday Whistler trip with friends, I also made these cookie dough filled cupcakes. Ever since I made chocolate dulce de leche cupcakes back in January, I have been craving making another filled cupcake. I decided that between the two types that I made for my birthday at least one should have a filling.

This recipe was definitely more work than the average cupcake because it involved baking the cupcakes, making the filling, chilling the filling before cutting holes into the cupcakes and stuffing them, and finally frosting the cakes. I wish I could say that these cupcakes were truly amazing and worth all of that effort but the truth is that they were just okay. Personally, I felt that they were a little too sweet and I enjoyed the Nutella bomb cupcakes more. However my friends enjoyed both which just goes to show that everyone has different tastes. Regardless, I had a great time celebrating my birthday with my friends and I hope it was just the beginning of a great year to come.

Chocolate Chip Cookie Dough Cupcakes
Note: The original recipe was for 24 cupcakes, however I cut it in half and made only 12. The recipe below reflects the amounts I used. The original recipe can be found here.

For the cupcakes:

• 1½ cups (16 tbsp) unsalted butter, room temperature
• ¾ cups light brown sugar, packed
• 2 large eggs
• 1⅓ cups flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup milk
• 1 tsp vanilla extract
• ½ cup chocolate chips 

1. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend and set aside.
2. Beat the butter and brown sugar together on medium-high speed until light and fluffy, about 3 minutes.
3. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
4. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. 
5. Blend in the vanilla and fold in the chocolate chips with a spatula.
6. Divide the batter evenly in a well-greased or cupcake lined pan . Bake for 18-20 minutes at 350 degrees Fahrenheit, or until a toothpick inserted in the center comes out clean. 
7. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

For the filling:

• 2 tbsp unsalted butter, room temperature
• 3 tbsp light brown sugar, packed
• ½ cup + 1 tbsp flour
• 3½ oz sweetened condensed milk
• ¼ tsp vanilla extract
• 2 tbsp mini chocolate chips

1. Cream the butter and sugar in a mixing bowl on medium-high speed until light and fluffy, about 2 minutes. 
2. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. 
3. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

For the frosting:

• ½ cup (8 tbsp) unsalted butter, room temperature
• ¼ cup light brown sugar, packed
• 1 cup powdered sugar
• ⅓ cup flour
• ¼ tsp salt
• 1 tbsp milk
• 1 tsp vanilla 

1. Beat the butter and brown sugar together until creamy. 
2. Slowly beat in the powdered sugar until smooth. 
3. Beat in the flour and salt, then mix in the milk and vanilla until smooth and well blended.

To assemble:

1. Cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
2. Remove the tip from the cupcake cones and press each top back onto the cupcake.
3. Frost the cupcakes and sprinkle with some mini chocolate chips for garnish.

Nutella Bomb Cupcakes

I did something new for my birthday this year and took a trip with my closest friends from nursing school. Originally I wanted to take a week long trip to some sort of sunny destination but in order to be able to accommodate everyone's schedules and budgets I settled for a weekend trip to Whistler instead.

Rather than bake a cake and worry about transporting it to Whistler, I decided to make two different kinds of cupcakes and was able to get some plastic carriers from the local store. One of the recipes I had previously seen a few weeks ago and couldn't get out of my head due to its fun name: "Nutella Bomb Cupcakes".

At first I considered mixing it with another recipe that featured a Nutella filling, to really make it full of Nutella, however once I baked the cupcakes I saw that they were quite soft and moist and I wasn't too sure they could stand up to a filling. Nevertheless they were delicious and personally my favorite between the two types I baked. This cupcake experience confirmed that I prefer a Swiss meringue buttercream instead of regular American buttercream as I often find the latter too sweet while the Swiss meringue buttercream is just right, despite being more tedious to make.

Nutella Bomb Cupcakes
Makes about 12-13 cupcakes (The recipe actually is for 13 but I slightly overfilled my 12 and it turned out fine).

For the cupcakes:

• 1 cup flour
• 1¼ cups sugar
• ¼ cup + 2 tbsp cocoa powder 
• 1 tsp baking soda
• ½ tsp salt
• ½ cup vegetable oil
• ½ cup sour cream
• ¾ cups room temperature water
• 1 tbsp white vinegar
• 1 tsp vanilla
• 1 large egg, at room temperature

1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
2. Add the oil and sour cream and mix until blended.
3. Add the water in ¼ cup at a time and mix until combined.
4. Mix in the vinegar and vanilla to blend.
5. Add the egg and mix until combined.
6. Divide the batter equally in a well-greased or cupcake-lined tray.
7. Bake for 18-20 minutes at 350 degrees Fahrenheit, or until a toothpick inserted into the center of the cupcakes comes out almost clean. 
8. Cool for five minutes in the pan before removing and allowing to finish cooling on wire racks. 

For the Frosting:
Note: I made half of the original recipe because personally I don't like too much frosting and the recipe claimed to make more than enough. I actually did not have enough to frost the last cupcake but I was okay with that. The recipe below is the original amounts.

• 4 large egg whites
• 4 oz (113 grams) sugar
• pinch of salt
• 1½ cups (16 tbsp) unsalted butter, at room temperature and cut into 2" chunks
• ½ cup Nutella

1. Combine the egg whites, sugar, and salt in a large heat-proof bowl.
2. Place the bowl over a pan of simmering water (making sure it does not actually touch the water). 
3. Heat the egg white mixture until it reaches 145-150 degrees Fahrenheit, whisking frequently so as not to get scrambled eggs.
4. Remove the bowl from the heat, and whip the egg whites on medium-high until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes).
5. Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated. If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
6. Once the buttercream has become smooth, add the Nutella and beat until incorporated.
7. Transfer the buttercream into a piping bag and pipe onto the cooled cupcakes.

Coconut Brownies

About a month ago I made some black bean brownies as an experiment at home after a coworker had brought some in to work one day. While one of my brothers was horrified that I had tricked him with the brownies, the other was quite intrigued and asked if I could make some sort of dessert using coconut flour.

Shortly after I showed up to work and discovered that another nurse had brought some brownies that were made using coconut oil and flour. I immediately asked her for the recipe and excitedly brought it home. Last week my brother bought me some coconut flour and I finally had the chance to try out the recipe.

Although I tend to prefer fudgy brownies over more cakey ones, such as these, the brownies still tasted good. Both of my brothers enjoyed them and made suggestions of additions I could make next time, such as carob or chocolate chips or some nuts. I decided to leave additions out this time so that they could just taste the natural flavor of the brownie itself, which is quite coconut and almondy due to the coconut oil and almond butter. My one substitution was that I used half maple syrup and half honey because I didn't have the full amount of maple syrup called for in the recipe.

Because the recipe made a large amount I decided to bring some in to work the next morning to share with my colleagues. The brownies were well received and it felt nice to be able to spread a little extra cheer before the weekend. One of the nurses who is actually gluten-free fell in love with them and had three pieces! She raved about the brownies and begged me for the recipe, which I promised her would be posted on my blog.

Coconut Brownies

• 1 cup coconut oil
• 1 cup maple syrup (or 1 cup honey)
• 5 oz (140 g) bittersweet chocolate
• ¼ cup cocoa powder 
• ¼ cup coconut flour
• 4 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1½ cups almond butter

1. In a small saucepan, combine the coconut oil, maple syrup/honey, and chocolate. Heat until the coconut oil and chocolate has completely melted.
2. Remove from the heat an stir the cocoa powder into the mixture. Set aside to cool.
3. In a large bowl, mix together the eggs, vanilla, and baking soda.
4. Add the almond butter and mix well. Mix in the coconut flour.
5. Add the chocolate mixture and mix until a uniform batter comes together.
6. Pour the batter into a 9"x13" well-greased or parchment-lined pan.
7. Bake for 30 minutes at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before slicing and serving.

Peanut Butter and Chocolate Chip Bars

A few weeks ago I had to open a can of sweetened condensed milk for a cake I was trying to make but only used a few tablespoons within the recipe. Normally I would make dulce de leche out of the remainder but since I no longer bake it in the oven but rather use a pressure cooker to make it, that requires for the can to be unopened.

I of course did not want to let the sweetened condensed milk go to waste so I searched around for a recipe that would use it up. I stumbled upon something called "peanut butter magic bars". I don't know why exactly they were named that way and though they tasted good I wouldn't say they were "magical". They were, however, a simple recipe and I had all of the ingredients in my pantry.

Peanut Butter and Chocolate Chip Bars

• ⅓ cup peanut butter
• ¼ cup unsalted butter
• 1½ cups graham cracker crumbs
• 2 tbsp sugar
• ⅛ tsp salt 
• ½ tsp vanilla
• ¾ cup sweetened condensed milk
• ¾ cup chocolate chips
• ½ cup peanut butter chips (I used butterscotch chips instead)

1. Combine the peanut butter and unsalted butter in a microwave-safe bowl and microwave for about 30-45 seconds, or until all of the butter has melted. Stir until smooth.
2. In a separate bowl, whisk together the graham cracker crumbs, sugar, and salt.
3. Add the melted peanut butter mixture to the dry ingredients along with the vanilla. Stir together until evenly combined (I found it easier to just use my hands). 
4. Press the crumb mixture into the bottom of an 8" x 8" pan lined with parchment paper. Make sure that the crumbs are in an even layer covering the bottom of the pan completely.
5. Pour the sweetened condensed milk in an even layer over top of the crust, using an offset spatula to carefully spread it out to the corners and sides.
6. Sprinkle the peanut butter and chocolate chips evenly over the top.
7. Bake for 35-40 minutes at 325 degrees Fahrenheit, or until the edges are golden and set. Cool the bars completely in the pan before removing and slicing.  

Chocolate Mousse Cheesecake

I had a particularly difficult time deciding on what type of cake to make for my grandmother’s 70^th birthday this year. When she originally called me and requested I make a cake, she gave me no guidance and said she would be pleased with anything I baked. Although I make plenty of birthday cakes for my family I felt that for such a special birthday I needed to make an extra special cake.

I solicited the opinions of many people but still I wasn’t satisfied with any of their suggestions. I almost started to make a traditional Russian cake that my mom told me about but later decided against it. The recipe used agar agar, an ingredient I had heard of but never worked with before. I thought it best to gain some experience with it before I tried making a cake for such a big occasion.

With only days left until the birthday, I was quickly running out of options and settled on repeating a previous cake I had made for my mom’s birthday, a white chocolate raspberry cheesecake. But then, just as I had conceded in my recipe search, I found a recipe for a cake that sounded like a slice of heaven.

This cake was everything I had hoped it would be for my grandmother’s birthday. It featured a chocolaty Oreo crumb crust, followed by a smooth white chocolate cheesecake, then a lighter than air French chocolate mousse, and topped with a rich dark chocolate ganache. According to my aunt…it was magnificent.

Even though it took my so long to find the perfect recipe, I was so satisfied in the end. As was everyone else at the party it seemed. In addition to the cake I also made cherry-filled and mango/peach-filled macarons. The party was a big success and my grandmother thanked me for contributing with my dessert. 

Chocolate Mousse Cheesecake

Note: This recipe uses a French chocolate mousse, which is produced using raw eggs. If concerned, you can substitute with a gelatin-based mousse, such as this one, but I do not know how it will taste within this recipe. 

For the crust:

• 2 cups chocolate wafer crumbs
• ½ cup unsalted butter, melted

Combine the Oreo crumbs and melted butter and transfer to an 11" springform pan, pressing down gently along the bottom and sides. Bake at 350 degrees Fahrenheit for 8 minutes then set aside to cool.

 

For the cheesecake:

• 24 oz (3 x 8 oz packages) cream cheese, room temperature
• 1 cup sugar
• ½ tsp salt
• 1 tsp vanilla
• 3 large eggs
• 1 cup heavy cream
• 100 g white chocolate, melted 

1. Beat the cream cheese on medium-high speed for about a minute, until smooth.
2. Beat in the sugar and salt and continue beating on medium speed until the cream cheese is light. Scape down the sides of the bowl as necessary.
3. Beat in the vanilla and then the eggs, one at a time, making sure to incorporate each one before adding the next.
4. Reduce the speed to low and beat in the heavy cream, then the melted, and slightly cooled, white chocolate. Make sure everything is incorporated but do not overmix the batter.
5. Pour the mixture into the cooled springform pan and bake for 50 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
6. Without opening the oven door, turn off the oven and leave the cake to cool for 1 1/2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

 For the French chocolate mousse:

• 8 oz (224 g) dark chocolate
• 4 tbsp butter
• 4 large eggs, separated
• ⅔ tsp cream of tartar
• ⅓ cup + 2 tbsp sugar
• ⅔ cup heavy cream
• 1 tsp vanilla

1. Melt the chocolate and butter together in a small heat-proof bowl set over gently simmering water. Once completely melted, set aside to cool slightly.
2. Add the egg yolks, one at a time, using a whisk to fully incorporate. Set aside.
3. In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat.
4. Gradually add in the ⅓ cup of sugar and continue beating until stiff peaks form. Set aside.
5. In a separate bowl, beat the heavy cream until it begins to foam. Add the vanilla and remaining
   2 tablespoons of sugar. Continue to whip the cream until it holds soft peaks. Set aside.
6. Gently fold ¼ of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Then, delicately fold in the whipped cream. Try not to overwork the mousse, but make sure the cream is blended in well and no white streaks remain.
7. Using a rubber spatula, spread the mousse on top of the cooled cheesecake while still in the springform pan. Return the cake to the refrigerator to allow the mousse to set.

For the chocolate ganache:

• ¾ cup heavy cream
• 210 g dark chocolate, broken into pieces
• 1½ tsp vanilla

1. Heat the cream and vanilla in a small sauce pan over medium-low heat just until it almost starts to boil. 
2. Pour the hot cream over the chocolate pieces and whisk the mixture until smooth. Allow the ganache to cool slightly.
3. Remove the cake from the refrigerator and, using an offset spatula, carefully spread the ganache over top of the mousse. Start at the center of the cake and work outward but be aware that the cold temperature of the cake will cause the ganache to firm up, so work fairly quickly.
4. Return the cake to the refrigerator for at least an hour for the ganache to set.

Black Bean Brownies

A week ago one of my former classmates, and now colleague, brought a batch of homemade brownies to work. Although I wouldn't call her a health nut, she definitely likes to eat a lot of healthy products and advertised these brownies as such. When I asked her why she explained that they were gluten-free black bean brownies, meaning they had no flour in them and were packed with protein. I was curious so I tried a piece and was amazed that they tasted very good.

I decided to make an experiment and see how my family would react to them, given their unusual ingredients. I hadn't baked brownies in quite a long time and both my mother and brother are chocoholics so I knew they would be initially well-received. I baked the brownies, making sure no one was around to see the ingredients going into them, and then offered them freshly baked to my brother.

I waited until he had finished half of his large piece before letting him in on the secret. Needless to say he was appalled and almost offended that I had "tricked" him into eating this unconventional brownie. I explained that I wasn't trying to be sneaky but I wanted his unbiased opinion of the taste before I told him about the beans. He couldn't believe that it had black beans in it nor could he imagine why anyone would ever create such a recipe. He proceeded to ramble on about how it was a horrible idea to put beans into a dessert, all the while finishing his brownie piece.

Later that evening I gave my mom a piece to sample but she had a different reaction. The recipe also used coconut oil rather than canola or vegetable oil and my mom could taste it right away. Not being a fan of coconut, other than coconut milk, she immediately was put off by the taste and I didn't even have a chance to tell her about the beans. She said that it reminded her a lot of a Nanaimo bar, a chocolate treat made with coconut flakes.

I still wanted more opinions so I packed some up and gave them to my cousins to sample. Of course I didn't tell them about the ingredients, just that I baked brownies and wanted them to have a taste. My cousin texted me later that evening and said they were good and that I should blog about them. It will be interesting to see her reaction once this post goes up and my secret will be out. I wonder if she will be as offended as my brother or find it cool that something so unusual can taste so good.

Black Bean Brownies
Note: I saw one version online that baked the brownies in a mini-muffin pan for 12-15 minutes. According to my brother, traditional brownies should always be baked in a pan and then sliced so I stuck to his preferences however the brownies were quite gooey so it may be more convenient to bake them in the muffin pan and not have to worry about slicing.

• 1 15 oz can black beans, well-rinsed and drained (about 1¾ cups)
• 2 large eggs
• 3 tbsp coconut oil (may use vegetable or canola oil instead)
• ½ cup sugar
• ¼ cup + 1 tbsp cocoa powder
• 1 tsp vanilla
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup chocolate chips
• Optional: ½ cup chopped walnuts  

1. In the bowl of a food processor, puree the beans on high speed until they turn into a paste and are free of any solid pieces.
2. Add the eggs, coconut oil, sugar, cocoa powder, vanilla, and salt and continue to puree until a homogenous mixture forms. The consistency should be like that of a regular brownie batter, spreadable but not too liquidy or thick.
3. Mix in the chocolate chips using a wooden spoon or spatula.
4. Spread the batter evenly into an 8"x8" well-greased or parchment-lined pan. Sprinkle the chopped nuts (if using) on top.
5. Bake at 350 degrees Fahrenheit for 25-30 minutes. (I baked it for 25 minutes but the center was still quite gooey so I would recommend an extra five minutes just to make sure it sets).
6. Remove from the oven and allow the brownies to cool for at least half an hour in the pan before slicing and serving, otherwise they will be too difficult to cut.

Chocolate Dulce de Leche Cupcakes

A few weeks ago, after making a caramel latte cheesecake for my aunt and uncle's silver wedding anniversary I had extra dulce de leche leftover and wanted to use it up. I decided on making mini cupcakes and use the dulce de leche in the filling as well as the icing. I found a good recipe for a chocolate cupcake and then improvised with the filling quantities.

In order to fill the cupcakes I had to cut little cone shapes out of the baked cakes, fill them, and then put the top back on with a little bit sliced off the bottom to compensate for the space taken up by the filling. My brother was watching me during the filling process and I offered for him to eat the extra bits I was cutting off.

Rather than fill them all with dulce de leche I decided to fill half with peanut butter and as I went to get the second filling I came back to discover that instead of eating my extra "bits" he had actually eaten the entire cone I had cut out. By the time I discovered this he had already eaten half of the tops! Luckily I was able to pipe the cream cheese frosting in a way that hid the missing tops and no one was the wiser.

As for the taste I think it was fun to have a filling inside the cupcake, something I have never done before. It created a little surprise when biting into them. Personally I liked both the peanut butter and dulce de leche fillings but I noticed that the majority of my family members preferred the caramel-like taste of the dulce de leche.

Chocolate Dulce de Leche Cupcakes
Note: I halved the original recipe and even so was able to make 44 mini cupcakes. The recipe below reflects the quantities I used which would most likely be enough to make 24 regularly sized cupcakes.

For the chocolate cupcake:

• ½ cup cocoa powder
• ½ cup hot water
• 1½ cups flour
• ½ tsp baking soda
• ½ tsp baking poder
• ½ tsp salt
• ¾ cup (12 tbsp) unsalted butter
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla
• ½ cup sour cream

1. Whisk the cocoa powder with the hot water in a small bowl and set aside.
2. In a separate bowl whisk the flour, baking powder, baking soda, and salt and set aside.
3. In a small saucepan over medium heat, stir the butter and sugar together until the butter is melted.
4. Once melted, pour the mixture into a large bowl and beat on medium-low speed for 4-5 minutes or until it has cooled.
5. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.
6. Add the vanilla, then the hot cocoa mixture and beat to incorporate.
7. With the mixer on low speed, beat in half the flour mixture, then the sour cream, and then the remainder of the flour.
8. Divide the batter evenly amongst a pre-greased or paper-lined cupcake pan, filling each well about ¾ full.
9. If making mini cupcakes, bake for 12-15 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the center of a cupcake comes out clean. If making regular sized cupcakes, bake for 18-21 minutes.
10. Cool the cupcakes for about 5 minutes in the pan before transferring to a wire rack to cool completely.

Filling and Frosting:

• Dulce de leche
• Peanut butter
• 8 oz (250 grams) cream cheese, room temperature
• 1 cup powdered sugar
• Milk

1. Use a small knife to cut a cone-shaped piece from the center of each cupcake.
2. For the peanut butter filling: add a few tablespoons of milk to about three heaping spoonfuls of peanut butter. Mix well and then use your hands to tear off chunks and roll into balls. Place the balls into the center of the cupcake then put on the tops.
3. For the dulce de leche filling: add a few tablespoons of milk to about three heaping spoonfuls of the dulce de leche until it becomes more runny. Use a small plastic bag to pipe the filling into the center of the cupcake then put on the tops.
4. For the frosting: Beat the cream cheese with the powdered sugar and about two or three tablespoons (depending on how strong you want the flavor) of dulce de leche. Continue to beat until completely smooth and the sugar is well incorporated. Transfer to a plastic or piping bag fitted with a tip to pipe on top of cupcakes.

Mocha Cucakes with Espresso Buttercream Frosting

My oven has been seeing quite the action this past weekend. I decided to make my annual holiday boxes a little early this year because I knew I would be too busy later on. Although I sampled a few new recipes over the past month I wasn't satisfied with them so ultimately the box remained the same and no additions or substitutions were made.

However when it came time for my potluck Christmas party as work I knew that I wanted to make something new and I decided on cupcakes. Originally I found a recipe for cinnamon dolce latte cupcakes but when I read further into it I saw that it only made 12 cupcakes. I quickly did some research and found a second recipe for mocha cupcakes with espresso buttercream frosting. I thought that the two recipes paired well together because they had almost identical ingredients except for the fact that one included cinnamon and the other used cocoa powder.

Ironically enough, the mocha cupcakes turned out perfectly but the cinnamon ones gave me some trouble. The cupcakes turned out well but the kitchen was quite warm by the time I was making the frosting and as a result it broke. Next time I will have to be better with my timing so that I'm not scrambling at the last minute to get everything done. Still, when I brought the cupcakes to the party I received many compliments. I also managed to bring some leftovers home for my family and my mother and brother, both coffee lovers, expressed their enjoyment over the cupcakes.

Mocha Cupcakes with Espresso Buttercream Frosting
Note: This recipe makes 12 cupcakes.

• 1⅓ cups flour
• ⅓ cups unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup milk
• ½ cup espresso
• 1 tsp vanilla extract
• ½ cup (8 tbsp) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 egg 

1. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
2. Combine the milk with the espresso and vanilla and set aside.
3. Cream the butter with the two sugars until light and fluffy.
4. Beat in the egg.
5. Reduce the mixer to low speed and add one-third of the dry ingredients. Once the flour is almost mixed in, add half of the espresso/milk mixture. 
6. Mix in half of the remaining flour, then the remaining milk mixture, and finally the rest of the flour.
7. Distribute the batter evenly amongst a well-greased or paper-lined 12 cup muffin pan. Bake at 350 degrees Fahrenheit for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

For the frosting:

• ¾ cup unsalted butter, softened
• 3 cups icing sugar
• 2 tsp vanilla extract
• 2 tsp espresso powder
• a bit of milk (maybe a tablespoon)

1. In a small bowl, combine the vanilla with the espresso powder and stir to dissolve. If the espresso doesn't completely dissolve add a bit of hot water.
2. Whip the butter for a few minutes on medium-high speed until whitened and fluffy.
3. Reduce the speed to low-medium and gradually add the icing sugar.
4. Pour in the vanilla/espresso mixture and beat on medium for a few minutes to incorporate. Scrape the sides of the bowl as necessary.
5. If the buttercream is still stiff add about a tablespoon of milk so that it becomes more spreadable. Continue to whip for a couple of minutes on medium-high speed until it becomes fluffy.
6. Frost the cupcakes once they are completely cooled. 

Chocolate Crème Brûlée

Over the weekend my parents hosted a dinner party for some friends featuring traditional Uzbek foods. Prior to immigrating to Canada, my parents grew up in Uzbekistan and many of the foods I associate with home are those Uzbek dishes such as plov (a rice pilof), manti (steamed dumplings), and shashlik (kebabs).

For the main course we served manti and shashlik but our appetizers and desserts were not Uzbeki. Because my mom decided to make meringues we had lots of egg yolks left over so I thought to make crème brûlée. Recently I had bought myself a new mini blow torch and made crème brûlée for my uncle's birthday using my previous recipe from three years ago. However this time I wanted to try something new and make chocolate crème brûlée.

Initially, my mom was quite concerned that the crème brûlée would not be smooth because the chocolate seemed to leave little grains when it melted in the hot cream. In order to alleviate her concerns I strained the mixture not once, but twice before pouring it into the ramekins. Although that may seem time consuming, the recipe is actually so easy that I really didn't mind taking that extra step.

As my mom would say, the result was "ah-mazing". The crème brûlée turned out so silky and smooth with an intense chocolate flavor. My aunt said that from now on I should stick to making the chocolate version and forget about my old one (though to be fair she is a little bit of a chocoholic). My brother, also a chocoholic, completely agreed with me. The next day, I received more compliments from my two cousins who tasted the extras I sent home with my aunt. After such rave reviews, I know I will be keeping this recipe around for a while!

Chocolate Crème Brûlée
Note: I used 4.5 oz ramekins and was able to make 13 crème brûlées, filling each ramekin almost completely to the top.

• 2 cups heavy cream
• 2 cups milk
• 1 tsp vanilla
• 270 grams dark chocolate, roughly chopped
• 8 tbsp sugar
• 10 egg yolks

1. Combine the heavy cream, milk, and vanilla in a small pot and bring to a simmer.  
2. Reduce the heat to low. Add the chocolate and whisk briskly until melted and smooth. Remove from the heat.
3. In a separate bowl, whisk the egg yolks with the sugar. Continue to whisk and slowly pour the hot chocolatey mixture into the bowl. Make sure that you add it slowly and continuously whisk otherwise the hot cream might end up cooking the eggs.
4. Strain the mixture through a fine-mesh sieve before pouring into the ramekins. Place the filled ramekins in a large baking dish and fill with enough hot water to reach about halfway up the sides of the ramekins.
5. Bake the crème brûlées at 350 degrees Fahrenheit for 25-30 minutes. They will be ready when the mixture is mostly set but the tops are still somewhat jiggly when tilted.
6. Remove the ramekins from the baking dish and cool to room temperature before refrigerating for at least 4 hours.
7. Once ready to serve, sprinkle some sugar on top of each custard and place under the broiler for 2-3 minutes, or until the sugar on top caramelizes and turns brown. Alternatively, if you own a mini blowtorch (like I do) use it to caramelize the top layer of sprinkled sugar.

Cookies and Cream Cupcakes

When I first started this blog I had created a goal for myself to write at least three posts a month. In the recent months since graduating from university and starting work as a registered nurse I haven't been able to keep up with my blogging. In addition to the fact that I'm busy, I'm also more picky than I used to be in regards to recipes that I consider "blog worthy". That's not to say that I haven't been cooking and baking, or trying out new recipes, I'm just more aware of the time and effort it takes for me to blog about them therefore I make sure that I strongly feel I should write a post about it before I start taking lots of pictures and investing my time in the recipe.

That being said, a few weeks ago one of my very good friends was celebrating her birthday and I helped her husband organize the food for the party. Together with one of her best friends (whose name also happened to start with the letter "N") we made bite-sized party foods including many appetizers and desserts. We joked around that we could call ourselves "N & N Catering" because, apart from a few items, we pretty much made all of the food.

I made three savory items and one dessert: mini pizza bites, mushroom tartlettes with cranberries and

feta cheese, and veggie wraps. For the dessert I made full-sized cookies and cream cupcakes featuring an Oreo cookie half at the bottom of each one, in addition to Oreo bits mixed throughout the batter.

Throughout the party, and afterward too, both of us "N's" received many compliments and thanks for our food. I told everyone that I had a great time preparing everything and it was even more enjoyable knowing that I was doing it for such a good friend. Even though we met not too long ago in nursing school, I feel so close to her and that she understands me so well. I hope that this is just the beginning of a lifelong friendship and that we will have many more great memories to share together.

Cookies and Cream Cupcakes
Note: This recipe makes 24 standard sized cupcakes. I don't tend to like too much frosting on my cupcakes therefore I had a lot of extra and will probably make only half next time, but I have posted the full recipe below.

For the cupcakes:

• 24 Oreo halves, with cream filling attached
• 2¼ cups flour
• 1 tsp baking powder
• ½ tsp salt
• 8 tbsp (½ cup) unsalted butter, room temperature
• 1 2/3 cup sugar
• 3 large egg whites, room temperature
• 1 tsp vanilla extract
• 1 cup milk
• 20 Oreo cookies, coarsely chopped (I quartered them)

For the frosting:

• 8 oz cream cheese,room temperature
• 6 tbsp unsalted butter, room temperature
• 1 tbsp vanilla extract
• 4 cups powdered sugar, sifted

1. Line the wells of two cupcake pans with 24 paper liners (these cupcakes can't be made without liners because of the Oreo bottoms). 
2. Place an Oreo halve in the bottom of each liner, cream side up. 
3. In a medium bowl, combine the flour, baking powder and salt. Stir together and set aside. 
4. In the bowl of an electric mixer, beat the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. 
5. Blend in the egg whites one at a time, beating well after each addition. Add the vanilla extract. 
6. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. 
7. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
8. Divide the batter evenly amongst the prepared paper liners and bake for 18-24 minutes at 350 degrees Fahrenheit. Rotate the pans halfway through to ensure even baking. The cupcakes are ready when a toothpick inserted into the center comes out clean (a little hard to judge if you accidentally poke through an Oreo chunk).  
9. Allow the cupcakes to cool for 10 minutes in the pans before transferring to a wire rack to finish cooling.
10. To make the frosting: combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. 
11. Beat in the powdered sugar on low speed until incorporated and smooth, 1-2 minutes, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.