Chocolate Toffee Cupcakes with Salted Caramel Cream Cheese Frosting

So, for the past year about, I have been taking Amitriptyline for my fibromyalgia (yay, comorbidities!) which doesn't do much for the fibro, but does work as an antihistamine, so I am no longer reactive to baking soda or baking powder (amongst other things, like corn), which means, OMG CUPCAKES!

I missed cupcakes so much. I mean, sponge cakes are fine and dandy, and pound cake is all right, but it isn't a soft delicious cupcake.

So I made some cupcakes today. It took me four days to build up the motivation to do it, but they are way delicious, and beautiful!

I used a regular boxed cake, but if you know that baking powder doesn't work for you, there are plenty of cake recipes out there (and in this blog), to choose from.

And I also totally didn't use measuring cups when I made this, so my measurements are approximate. You can do that with frosting. Not so much with cake recipes.

Ingredients:

-Cake-

Boxed chocolate cake mix (I used german chocolate) + the stuff it says you need to make it (likely oil, water, eggs)

1 cup chocolate toffee chips (you can find it on the baking aisle near the chocolate chips, or just break up toffee bars)

-Frosting-

8 oz. cream cheese

1 stick butter

1 12 oz. jar of caramel (I used Smucker's Hot Caramel sauce at room temperature- you can make your own but I have no energy to do that)

1/4 tsp kosher salt

2 cups or more of organic corn-free powdered sugar (to taste... I really didn't measure, so just keep tasting it and add slowly to get sweet but not too sweet) 

Directions:

Make the cake according to its instructions, mix in toffee chips at the very end and portion into lined cupcake tins (makes 24), about 3/4 full. Bake according to package instructions. Cool completely before frosting.

Cream together the cream cheese and butter. Whip in the caramel and salt. Add the powdered sugar to the frosting at low speed, taste and add more as needed. Scrape down the sides of your bowl and continue to whip until it is all incorporated and a pleasing consistency (you know, like frosting and neither like soup, nor like a lumpy mess of sadness). Place in a piping bag, or a ziplock if you are super fancy like me, and pipe frosting onto cupcakes.

Garnish with extra toffee chips, or perhaps some fancy salt.  

Chex Muddy Buddies

Muddy Buddies are a wonderful holiday treat, and making a few changes to the recipe Chex provides makes them yeast-free. If you have an aversion to peanut butter, any nut or soy butter will do!  I do recommend using the name brand cereal, as the generic is not as tasty.

I like to use my Muddy Buddies in holiday packages to make "Reindeer Chow" in which I mix the treats with M&M candies and yeast free pretzel pieces.

Peanut Butter Cream Pie - For Mikey

This morning, I read about "Peanut Butter Pie Friday" and it broke my heart.  After crying for a bit, I decided that I needed to participate.  Two years ago, my husband woke up unable to walk, having suffered a stroke during the night, and it was one of the most terrifying events in my life.  I was so scared I would lose him, and I still am, though he has healed completely, and is well medicated and closely watched now.  My heart goes out to Jennie of "In Jennie's Kitchen," and her family, and though I don't know her and had never visited her food blog before today, I wanted to add to Mikey's memory, for my Mike.  So here is my version of Mikey's favorite Creamy Peanut Butter Pie. The loss of a loved one is a great fear of so many, but we must also remember that we need to live, as fully as we can, every day.

Old Fashioned Fudge

Fudge is so very delicious but so expensive when other people make it for you, which seems silly when one understands how easy it is.  Of course, there is the chance of burns and the fear of not getting the temperature just right, but, with how cheap the ingredients are, you can always start again, or enjoy some chocolate caramels. This recipe is an old-fashioned fudge.  Simple, salty, sweet and delicious. If you want to add nuts or  marshmallows, or anything else to it, go for it... just add it towards the end of the last stirring stage.

Salted Hot Chocolate for One

If you wanted to make it for more than one,just multiply the recipe as needed.

You'll need:
Milk (and cream if you wish)
Chocolate Chips
Kosher or Sea Salt
Vanilla (optional)
Whipped cream (optional)
A whisk

Fill the mug you plan on using up, most of the way, with milk (or a mixture of 75% milk and 25% cream if you want it really rich).
Pour measured milk into a small sauce pan, over medium heat.
Measure out a handful of chocolate chips (about 1/4 cup).
Place chocolate chips into heating milk.
Add a large pinch of kosher salt and whisk.
If you have vanilla powder handy, add a pinch and continue to whisk until the milk just begins to boil, turn off the heat.
Pour into cup, garnish with whipped cream, and an additional sprinkle of salt.
Enjoy, but don't burn your mouth (Sorry, I always need this advice because I always do!).

Chocolate Covered Salted Toffee Almond Matzo

I was looking for matzo cookie recipes and came across this recipe from about.com and adapted it to create a super delicious treat.  I'm even posting it early to give you a chance to make it before Passover is over, because it is really amazing.  It tastes very much like a Skor bar, which is one of my favorite candies ever. It is relatively easy to make and I hope you will!

Product Recommendations- Arby's Chocolate Turnover

When I want a rich delicious dessert treat while out and about, one of my favorite safe goodies is Arby's Chocolate Turnover. There is no yeast, no leavening, just light flaky puff-pastry and creamy rich chocolate. In fact, I just devoured one before remembering that I intended to take a picture of the next one I got, so I have this stock googled picture.

At just a dollar, it is a wonderful deal and so tasty!

For the record, although Arby's makes two other flavors of turnovers, this is the only one that is yeast free.

Product Recommendation- Nutella

Nutella is a great treat made of cocoa and hazelnuts. It is wonderful by the spoonful, or on a cookie, or piece of pound cake, or even with ice cream. It can also be used to make chocolate turnovers using pre-made pie crust or a chocolate hazelnut croissant by rolling it in puff pastry!

I used to eat Nutella as a kid and am glad I can still enjoy it. 

And here is a link to a dollar off coupon for it!

Chocolate Sponge Cake

This recipe requires folding. Folding means cutting through the batter with a large rubber-type spatula to gently mix one ingredient into another, usually whipped egg whites or whipped cream. You have to be very careful when you do this or it will deflate the batter and you end up with something quite flat and uncake-like. If you are too timid though, and don't fold in the dry ingredients completely, you get big gross chunks of unsweetened cocoa powder, which, I know from experience, is not very enjoyable. Take the time and care and it really makes a delicious naturally leavened cake.  And yes, it really does cook completely in 10-12 minutes!

When preparing a pan with parchment, you can spray the pan lightly with non-stick spray to make the parchment cling to the pan. Take care not to get any of the spray on the top side of the parchment as the cake needs the be able to hold on to the paper to bake correctly.

Caramel Fudgy Brownies

This is a basic leavening-free brownie recipe.  It is very rich and fudge-like.  Of course, you can add toasted nut, candy bits, or different flavored chips in these.  I've made them with white chocolate chips, with heath bar pieces, and with a vanilla coffee frosting.  The yeast content of your additions is the only thing that should limit the many ways this can be personalized to your taste!