Chocolate Raspberry Cupcakes

Hello Cupcake Lovers!!

This recipe is one of three adaptations of the Chocolate Buttercream M&M Cupcakes from New Years Eve, made on New Years Day for a dinner party with some of our close family friends, Jana, Andy, Alexander, and Larissa! 

If you have any fun cupcake-related experiences, please share them in the comments at the bottom of the page, or send me an email or google+ comment! 

The Recipe: Chocolate Hazelnut Banana Cupcakes (Total Recipe makes 12 cupcakes and 6 mini cupcakes, but only 6 became this flavor and the others had additions to their filling and frosting). 

The Cake: 

• 1 cup flour
• 7/8 cup sugar
• 3/8 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2.5 tbsp shortening (aka Crisco)
• 1.5 mashed bananas
• 1.5 eggs
• 1/4 cup canola oil
• 1/4 cup milk
• 1 tsp vanilla extract

The Filling/Icing: 

• 1 stick butter, softened
• 1/2 cup powdered sugar
• Raspberry Preserves

The Process:

1. Preheat the oven to 350 degrees F (176.6 degrees C). 
2. Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. 
3. Cut shortening into small pieces to make it easier to mix with dry ingredients. 
4. Mash banana into another, smaller bowl. (Don't tell the kids there's banana in their cupcakes!!)
5. Add one egg to the bowl with the banana. 
6. Break other egg into a small cup or bowl and whisk so that it becomes relatively homogeneous. Pour half of this into the bowl with the banana.
7. Mix oil, milk, and vanilla extract into bowl with banana. 
8. Add wet ingredients to dry ingredients and beat. 
9. Line cupcake pan with cupcake liners (or butter and flour the sides of the pan). 
10. Fill cupcake liners about halfway with batter. 
11. Bake for 15-20 minutes, or until a skewer (or toothpick) can poke the center and come out with some moist crumbs. You will be able to see the cupcakes rise and smell when they are done. Use the pictures as a guide as each oven is different. 
12. Allow to cool with paper towel covering. 
13. Blend ingredients for icing. 
14. Use cupcake corer to remove the center of each cupcake. Fill each cupcake with 1 tsp raspberry preserves and replace its center.
15. Fill an icing press with raspberry icing.          
16. Press into desired pattern. 
17. Sprinkle red sugar on top. 
18. Enjoy! :) 

The Calories:

Flour:  455 calories

Sugar: 665 calories

Cocoa: 70 calories

Baking Powder: 0 calories

Baking Soda: 0 calories

Salt: 0 calories

Shortening: 260 calories

Banana: 150 calories

Egg: 115 calories

Oil: 482 calories

Milk: 30 calories

Vanilla: 12 calories

Raspberry Preserves: 67 calories

____________________________________

TOTAL: 2274 calories 

Granted, this recipe was for about 12.5 cupcakes. So each cupcake really only had about 182 calories :) 

What went right: 
          They were very delicious and looked prettier than the first batch. 

What went wrong:
          This batch was less moist than the last batch. Not sure why, but might have been a minute or two over cooked, comparatively.

What I would do next time:

         Technically, this batch was basically the same as the M&M batch, and the changes were made in the other cupcakes you see below (coming soon! ;) ) 

Would I do this in college: 

          Totally! In fact, I'm working on reducing this recipe for single serving cupcakes without waste so that I can easily make a quick cupcake for a friend's birthday without having to make an entire batch. One of my least favorite things about baking is that the amounts can be so arbitrary because they depend on your specific baking equipment. One of my goals for this page is to be able to have a mix for every common number of cupcakes desired. Recipes can always be doubled, but the hard part is reducing and keeping the consistency of the original. Keep watching for single serving cupcakes :) 

Overall, a wonderful party treat and a great time in the kitchen. It took much longer than I planned to make all three different types of cupcakes, but they turned out fantastic so I don't even care. Everyone enjoyed and I had a blast baking them and honing my icing skills. 

Having a cupcake for 182 calories is actually quite good! A plain bagel has 260-280 calories, and a scone or muffin can have 350-430 calories. However, it's not particularly healthy, so if you'd like to ensure you wake up with your toned body in tact, be sure you've done any of the below before you indulge...

1. Run 1.5 miles
2. Walk 2 miles
3. Dance for 40 minutes
4. Rearrange furniture for 30 minutes
5. Play darts for 70 minutes
6. Play badminton for 40 minutes

Any of the above will burn about 200 calories, making your cupcake guilt-free ;)                                                            

Deceptively Healthy Dessert: Garden Party Berries in Custard

Hello Healthy Dessert Lovers! 

My mom was recently the Chair (and founder) of our local garden walk. 

The night before the event, we had a preview party for the garden owners and volunteers as a sort of orientation for what our guests would experience and how each garden would be set-up. Additionally, it allowed the garden owners and volunteers to experience the garden walk, as they would not be able to do so otherwise. 

The main house for the pre-party was my family's; if you've ever been to our house, you know, the garden is the best part. Especially in Spring/Summer. If you haven't been, it is entirely landscaped with flagstone paths, two patios, a fountain, and we are working on having it designated as a wildlife preserve. 

Being the main house, we were responsible for the majority of the refreshments. My contributions included brownies (less healthy dessert, recipe and workout to follow) and a little invention inspired by Party City's tiny plastic cups and tiny plastic spoons...I love tiny utensils!

The Recipe: Garden Party Berries in Custard

Layer 1: The Custard (Special thanks to Martha Stewart)

• 1 1/4 cups heavy cream
• 1 1/4 cups milk
• 2 teaspoons pure vanilla extract
• 6 large egg yolks
• 1/2 cup sugar

Layer 2: The Berries (Your ratio and amounts will be determined by how many servings you want to make)

• Raspberries
• Blackberries
• Blueberries

Layer 3: The Cocoa Whipped Cream (Make as many servings as necessary...I needed two)

• 2 tbsp Hershey's Cocoa Powder
• 1 cup Heavy Whipping Cream
• 1/3 cup Powdered Sugar
• 1 tbsp Vanilla Extract

Layer 4: Shaved Cocoa Beans from Granada (So you probably won't be able to do this exactly...any chocolate shavings will do if you don't have time to take a little vacation to find the real deal ;) ) 

The Process: 

Layer 1: The Custard

• Preheat oven to 300 degrees. 
• Place 4-6 coffee cups in tall baking pans and fill the pans halfway with water.
• Mix cream, milk, and vanilla into a saucepan on medium heat and allow to boil. 
• Whisk yolks and sugar in a bowl until fluffy. 
• Slowly add cream, milk, and vanilla mixture to the yolks and sugar, whisking simultaneously. 
• Once completely combined, pour mix into cups evenly (the more cups you use, the faster your custard will bake).
• Bake on a low rack for 30-40 minutes (depending on your oven...when you lightly shake the pans, the custard should only move slightly, like jello rather than like sloshing liquid). 
• Allow to cool for 30 min-1 hour. 
• Spoon about 1 tbsp into each of 40 small cups. (If you are making fewer cups, feel free to make less custard, or use more per cup). 

Layer 2: The Berries

• Mix all berries in a large bowl.
• Fill each cup with berries almost to the top. 

Layer 3: The Cocoa Whipped Cream

• Chill a bowl (while you fill cups with berries, or while you are waiting for the custard to cool).
• Mix all ingredients and beat until fluffy. 
• Spoon about 1 tbsp onto each cup. 

Layer 4: Cocoa Shavings

• With all cups arranged on a plate, shave evenly over them. 

Finally....

• Chill entire plate of desserts until you are ready to serve.
• Indulge! :) 

The Calories: 

Because this recipe is so variable based on how much you make versus how much you use, I've decided to calculate only the amount per serving, since that's all we really care about: 

1 Tbsp Custard: 22 calories

1/4 cup Berries: 25 calories

1 Tbsp Whipped Cream: 52 calories

(Negligible calories of cocoa shavings)

__________________________________________________________

TOTAL: 99 calories

A light, but decadent dessert for under 100 calories? I think yes. 

What went right: 

        Everything! These were a huge hit at the party and a lot of fun to make. 

What went wrong: 

        This is a time consuming process, but that might just be due to the sheer volume of servings I made. Making a smaller amount would take much less time to prepare. 

What I would do next time: 

        For a smaller group of people, it would be far more efficient to make the recipe into a tart. Granted this would involve a crust as well, but adding a graham cracker crust would not hurt the nutritional value that significantly, and would be absolutely delicious. 

         Other variations might use different fruits, like peaches, strawberries, kiwi, or bananas. If you're adventurous (and feel like a workout while the custard cools) you might try adding toffee and chocolate instead of fruit, or chocolate dipping strawberries, bananas, and kiwi for the fruit. 

Would I make this in college: 

         Yes and no. I have yet to make custard in college, since it does take a lot of time. If I do, it will probably be a single serving for a single person...namely me...or for a close friend if I meet someone who prefers custard to oreo balls covered in chocolate. 

Overall, this was a great collaboration between me, my mom, Party City, and pinterest. It definitely goes down in my list of specialties. It's a relatively simple recipe once the custard is complete, and it is easy to manipulate any of the layers for personalization. Additionally, it's a great no-guilt treat to share on a hot summer day :) 

Peanut Butter Cookies and Tart Cakes

Welcome dessert fans and cookie monsters! 

I know, I know, what's a cookie doing on a health food blog? Well, these cookies are remarkably healthy when baked from scratch...as healthy as cookies can be, anyway. 

These cookies are part of my regular favorites that I've been making for years. The recipe was adapted from a recipe given to us by our family friend, Nancy Kampmeyer. I hadn't made them in a very long time, and my brother mentioned them a few months ago, so, by special request....

The Recipe: Peanut Butter Cookies and Tart Cakes

• 1 3/4 flour
• 3/4 cup sugar
• 1/2 cup (1 stick) butter
• 1/2 cup peanut butter
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 tsp baking soda

There are a few ways to make these cookies...I generally end up baking a few different types from the same batch: barely baked for my brother, crispy for my father, and in the middle for my mother. 

The Process: For Softer Cookies

• Pre-heat the oven to 350 degrees
• Combine flour, sugar, and baking soda in a bowl
• Melt butter in the microwave for 45-60 seconds, or until it is 3/4-completely melted
• Combine peanut butter, egg, melted butter, and vanilla extract in another bowl
• Add dry ingredients to wet ingredients
• Mix with a hand mixer until completely blended and creamy. 
• Butter a baking pan (you may need more than one; the batter makes 40-60 cookies depending on size)
• Using a regular spoon, make small balls of batter about an inch apart on the baking pan.
• Bake for 8-10 minutes, or until edges begin to form. 
• Allow to cool before serving. 
• Try to stop eating ;) 

The Process: For Crisp Cookies

• Pre-heat the oven to 350 degrees
• Combine flour, sugar, and baking soda in a bowl
• Melt butter in the microwave for about 10 seconds, or until it loosens slightly
• Combine peanut butter, egg, butter, and vanilla extract in another bowl
• Add dry ingredients to wet ingredients
• Mix with a hand mixer until completely blended. It will first become a more rice-like batter and then will combine again into a more sticky single batter.
• Butter a baking pan (you may need more than one; the batter makes 40-60 cookies depending on size)
• Make small balls of batter with your hands, about 3/4-1 inch in diameter. Place them about 1 inch apart on the baking pan. 
• Bake for 8-10 minutes, or until edges are clearly visible and darken slightly 
• Allow to cool before serving. 
• Try to stop eating ;)

The Process: For Medium-Baked Cookies

• Pre-heat the oven to 350 degrees
• Combine flour, sugar, and baking soda in a bowl
• Melt butter in the microwave for about 30 seconds, or until it becomes 1/2-3/4 melted.
• Combine peanut butter, egg, butter, and vanilla extract in another bowl
• Add dry ingredients to wet ingredients
• Mix with a hand mixer until completely blended. It should have a more creamy texture, but low viscosity.
• Butter a baking pan (you may need more than one; the batter makes 40-60 cookies depending on size)
• Make small balls of batter using a spoon, about 3/4-1 inch in diameter. Place them about 1 inch apart on the baking pan. 
• Bake for 8-10 minutes, or until edges are formed. 
• Allow to cool before serving. 
• Try to stop eating ;)

The Process: For Soft Tart Shells

• Pre-heat the oven to 350 degrees
• Combine flour, sugar, and baking soda in a bowl
• Melt butter in the microwave for about 30 seconds, or until it becomes 1/2-3/4 melted.
• Combine peanut butter, egg, butter, and vanilla extract in another bowl
• Add dry ingredients to wet ingredients
• Mix with a hand mixer until completely blended. It should have a more creamy texture, but low viscosity.
• Line a mini cupcake tray with cupcake paper. 
• Fill each cupcake paper 1/2-3/4 full. 
• Add mini chocolate chips, if desired.
• Bake for 8-10 minutes, or until they rise.
• As they cool, the batter will fall and become tart shells. You can eat them empty or fill them with anything you like. (We added raspberry jam)
• Enjoy with a spoon.  

The Calories:

Flour:

Sugar:

Egg:

Butter:

Peanut Butter:

Vanilla Extract:

Baking Soda:

_______________________________

TOTAL:

If desired, add....

Raspberry Jam: 

Strawberry Jam:

Chocolate Sauce:

Caramel Sauce: 

Applesauce and cinnamon: 

Custard:

Pudding:

What went right:

           They were finished in a day and a half. 

What went wrong: 

           The tarts were good, but I had initially intended on making cupcakes...I think I needed to bake the batter longer and add baking powder as well. We ate them with spoons and they still tasted fantastic. 

What would I do next time?:

            Next time I would bake the tarts longer to be tarts, or add baking soda to be cupcakes. I would also  try the different fillings and toppings. I would also like to try folding in other mix-ins such as cinnamon. 

Would I do this in college?: 

            I might have to make half batches of them in college so I don't eat 60 cookies in one night! Just in case....

The Workout: For abs, hamstrings, and pelvic alignment

8 sets of 8 normal crunches

10 pelvis lift bridges

8 sets of 8 bicycles

10 pelvis lift bridges

8 sets of 8 crunches with legs at 90 degrees

10 pelvis lift bridges

4 sets of 8 normal crunches twisted to each side

10 pelvis lift bridges

Approximate time: 8 minutes (hint hint wink wink nudge nudge, this is also the baking time for the cookies)

This batter is exceptionally easy to make, and has a whole world of potential. Watch out for more peanut butter cookie experiments in the future!