Devils Food Cupcakes

Steeler - AFC Championship ~~ We had to have a good spread for the game. And every spread has some baked goods. Such a super easy recipe! Easy & good! And lucky for the win! I'll make them again if not for that alone!!



Devils Food Cupcakes
Source: Cupcake Bakeshop Blog
Makes 24 Cupcakes

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

I frosted with Brown Eyed Baker's Vanilla Buttercream.

Peppermint Bark

I have always wanted to try to make Peppermint Bark. I knew it was easy but for some reason it always intimidated me. Well, I was intimidated for no reason ~ it was easy. And really yummy. I'll probably make every Christmas as it looks really festive ~ and tastes great too. Thanks Browneyed Baker for the recipe ~ and for some tips from my cousin Heather!

Peppermint Bark
Source: Browneyedbaker

Ingredients
1 lb dark chocolate - (1/2 semisweet & 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed

Directions
1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate set, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until completely hard and set, at least 2 hours.
3. Break into pieces! (I used my meat mallet)

Chocolate Peanut Butter Ice Cream

Another try on the ice cream attachment. Another winner! This may be the household favorite so far. I found this on Dinner and Dessert blog.

Chocolate Peanut Butter Ice Cream
Source: Dinner & Dessert Blog, The Perfect Scoop by David Lebovitz

Ingredients
2 cups half and half
1/4 cup Dutch processed cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup smooth peanut butter

Directions
Whisk together the half and half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Here is a great mix-in for the ice cream:

Peanut Butter Patties

Ingredients
6 TBSP peanut butter
2 TBSP powdered sugar

Directions
Mix together the peanut butter and sugar in a small bowl. Line a plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about 1/2 tsp. each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter patties into 1 quart of ice cream as you remove it from the machine. The patties ban be stored in the freezer, well wrapped for up to 1 month.

Chocolate Football Crispies

I saw this recipe and knew it'd be a part of our Super Bowl party. My husband didn't make me feel good he could tell what they were - my 2 year old nephew comes in & announces right away - Footballs! Gotta love him! These were a hit at the party. Thanks to Good Things Catered for sharing.

Chocolate Football Crispies

Source: Kraft, Good Things Catered Blog

Ingredients

6 squares semi-sweet baking chocolate

1/2 cup light corn syrup

1 TBSP butter

1/2 tsp. vanilla

4 cups Cocoa Pebbles Cereal

white decoration gel

Directions

- Microwave chocolate, corn syrup and butter in large microwaveable bowl on high 2 1/2 min., stirring after 1 ½ min.

-Blend in vanilla.

-Add cereal, mix well.

-Let cool 10 min and then shape into football shapes on parchment with moistened hands.

-Let cool completely and use decorating gel to add lacings.

-Let stand until gel is firm.