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Welcome to Cupcakes & Cookies Galore! I don't know about you, but I can never resist a delicious cupcake or cookie. They are just so darn.. cute, right? This group is the first originally dedicated solely to cupcakes & cookies in all of their glory. So, take part in the fun by posting your own recipes, photos, ideas, questions.. and Enjoy!

Quinoa Banana Muffins

Posted By dessertgeek on Nov 11, 2011 at 5:26PM

Thumbnail image for Quinoa Banana Muffins

After my post on quinoa last week, I wanted to revamp my quinoa banana breakfast muffins recipe. I hadn’t made them since 2009, and they needed an upgrade and some better pictures. Here is the result! These moist muffins are great to make on a Sunday afternoon. They make your kitchen smell amazing (thanks to [...]

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Healthy Desserts Cookies!

Posted By dessertgeek on Sep 29, 2011 at 4:54AM

 Healthy Desserts

Cookies! It’s Friday and I’m celebrating the end of a looooonnnng work week. Plus, the holidays are coming and I have friends coming to visit soon! With just two days left of my healthy desserts marathon, I knew I had to make cookies on at least one day. This recipe was adapted from Cynthia Lair’s [...]

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Filed in: Healthy, Food, Cookies, Recipes | Tagged with: healthy, cookies, recipes, food

Watching TV

Posted By davie k on Sep 16, 2007 at 4:59AM

I know this sounds odd, but I live in Northern Europe and I get to watch British TV, or at least BBC1&2 and ITV1. On BBC2 I occasionally watch "Ready, Steady, Cook" with Ainsley Harriott. I just happened to be watching when Paul Rankin was on the show and he brought up the subject of "smores". Now anyone in the USA will know what those are but not everyone in the UK or Europe will know what he meant. It's two cookies with chocolate and melted marshmallows between them. His idea for "Smores" was pretty good and sounded delicious so here below I give you his cookie recipe. He roasted bought marshmallows in a baking tray and made chocolate sauce with a little cream and melted chocolate. Then he put them together, a cookie, a spoonful of melted marshmallows and then a spoonful of chocolate sauce and topped it with another cookie.
peanut butter cookiespeanut butter cookies
8 tbsp plain flour
2 tbsp caster sugar
2 tbsp crunchy peanut butter
1 free-range egg yolk
50g/1¾oz butter, softened
icing sugar, for dusting
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
3. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
4. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
5. Place in the oven and bake for ten minutes, or until just turning golden-brown.
6. Transfer the cookies to a wire rack and allow to cool for ten minutes.
7. To serve, place on a serving plate and dust with icing sugar.

For more "Ready Steady Cook" recipes : http://www.bbc.co.uk/food/

Hi-Hat Cupcakes from the barmy baker

Posted By peskipiksi on Sep 14, 2007 at 4:09AM

I wanted to share a recipe that I found. I have not tried it yet, but can't wait. Here is a link to it and pictures that will make you drool.

Chocolate Blackout Cake (makes 20 cupcakes, or one nice 9x12" pan o' cake)

2 cups sugar
1 1/4 cup all-purpose flour
1/2 tsp salt
1 cup cocoa powder (natural, not dutch-processed)
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
1 cup buttermilk
4 ounces melted butter
1 cup brewed coffee (I used instant espresso powder in one cup boiling water)
3 large eggs
-Preheat oven to 350f
-Prepare 2 muffin tins by lining with 20 or 21 muffin liners.
-This is just like making a quick bread. Sift the dry ingredients together into a mixing bowl.
-Mix together the wet ingredients, Add the wet ingredients to the dry ingredients and stir until combined. This will be a fairly wet batter.
-Scoop the batter into the prepared muffin tins, filling until about a quarter of an inch from the top of the liner.
-Bake for about 20 minutes, or until the cakes spring back when lightly pressed with a finger.
-Remove from oven, let cool in pan about 10 minutes and then finish cooling on a rack. Place the room temperature cupcakes in the refrigerator while you make the Italian meringue. These cupcakes (or cake if you make one from this recipe) do tend to taste better the next day after the flavors have all come together.

Italian Meringue: (adapted from Dorie Greenspan's Baking: From My Home to Yours )

1/2 cup (4 egg's worth) egg whites
1 cup sugar
1 tsp corn syrup
3/4 tsp cream of tartar
1 cup water
2 tbsp pure vanilla extract (or if you want to flavor this with something else, feel free. As you all know, I have a terrible vanilla habit...the original recipe only calls for 1 Tbsp, but I added 2 as a nod to my addiction)
-Place the egg whites in the bowl of an electric mixer.
-Place the sugar, water and cream of tartar in a heavy bottomed saucepan with a candy thermometer placed on the side of the pan dipping into the mixture. Bring the mixture to 238F.
-When the sugar syrup is about 10 degrees away from 238F, begin whipping the egg whites to firm shiny peaks. If the whites get to this state before the syrup is at 235, turn your mixer to low speed and just let them keep moving.
-Once the syrup is at 235 and your egg whites are firm and pretty, Carefully (hot sugar=ouch, I know from past experience) and slowly pour the syrup into the egg whites with the mixer running on high speed. Don't worry about any spatter on the sides of the bowl, it happens and won't effect the final product. Add the vanilla extract and continue whipping the egg whites until they cool to room temperature (I also add about 1/2 tsp salt, as I like my icing a bit salty with the sweet). Once the mixture is cool, scoop it into a pastry bag fitted with a large piping tip (or you can just use a plastic baggie with the corner cut off to pipe).

-Pipe coil mounds on top of the chilled cupcakes, mounding each high to form the marshmallow "hat". Place the cupcakes in the refrigerator and make your ganache.

Chocolate coating:

14 ounces bittersweet chocolate (I used a 72%)
1/4 cup vegetable oil
-Place chocolate and oil in the top of a double boiler (I just use a stainless steel bowl) and place over just simmering water and let sit about 5 minutes, then stir until chocolate is melted and you have a nice smooth dipping chocolate.
-Scrape the melted chocolate mixture into a deep container (one that is narrow and deep enough to dip the "hats" in). Dip your cupcakes in one at a time, allow excess to drip off and place the cupcakes on a rack over a sheet of parchment to catch the extra drips.

-Put in the refrigerator to allow the chocolate to set up. I believe these also can be stored in the fridge for a day or so.

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