Oh yes, you done heard right.  Mix it all together, and what do you have?  A fat slice of chilled mascarpone cream with a cookies and cream crust, studded with lots of fat and gorgeous berries (and pssst, go crazy with the ganache drizzle)!

httpv://youtu.be/bbnnw4q7pAw

Chocolate Berry Mascarpone Tart

 

Prep time

5 hours

Total time

5 hours

 

Author: The Squishy Monster

Ingredients

• 25 crushed oreo cookies
• ½ stick melted butter
• 8 oz room temperature mascarpone cheese
• 1 ts vanilla extract
• ¼ c agave
• 8 oz heavy cream
• 3 tb powdered sugar
• 2 ts almond extract (or vanilla)
• Lemon zest
• Berries
• Optional: melted chocolate or ganache

Instructions

1. Combine your cookie crumbs with your butter and press down into your pie/tart pan.
2. Spoon your softened, room temperature cheese into a bowl and beat it with your vanilla and agave. Set aside.
3. In a separate bowl, whip up your cream, sugar, extract, and lemon until it reaches stiff peaks. Using a whisk attachment and building up your speed helps. Additionally, whipping it up when it’s cold is easier.
4. Fold in your whipped cream to your cheese mixture. Dollop this mixture into your prepared crust.
5. Dot with lots of fresh berries on top and drizzle with chocolate. Chill for at least 4-6 hours before serving.

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I envision that this might be a fabulous addition to a mid-week meal…something bright and summery to look forward to perk you right up on, let’s say, a Wednesday.  Wednesdays are funny because you’re so close to the weekend, you can almost taste it but yet, you can’t celebrate it just yet *face palm*  You quickly realize you’ve got two more freaking days left.

Make this tonight, pop it into the fridge and your belly may want to write me a thank you card tomorrow.

So, grab a glass of red and dig in, my friend!  To hell with Wednesdays!

Love,

Your weekend enthusiast friend,

The Squishy Monster

Watch this video on YouTube Embedded with WP YouTube Lyte.

I envision that this might be a fabulous addition to a mid-week meal…something bright and summery to look forward to perk you right up on, let’s say, a Wednesday.  Wednesdays are funny because you’re so close to the weekend, you can almost taste it but yet, you can’t celebrate it just yet *face palm*  You quickly realize you’ve got two more freaking days left, lol.

Make this tonight, pop it into the fridge and your belly may want to write me a thank you card tomorrow.

So, grab a glass of red and dig in, my friend!  To hell with Wednesdays!

Love,

Your weekend enthusiast friend,

The Squishy Monster

Your wallet + your veggie friends will love you!

I don’t know about you, but in my house, I go through eggs and butter like water.  There’s nothing more satisfying than opening up a door to a fully stocked pantry, cupboard or fridge but on sadder days, I have [maybe] a 1/2 stick of butter and an empty carton of eggs.  Confession #564, I’d rather have a well stocked pantry than a Carrie Bradshaw closet.  I wish the neighborhood would allow me to keep hens I know that not everyone feels this way (for a variety of reasons), but I happen to love eggs.  I use them often when I bake and love them any which way to eat.

So, on those days that you don’t feel like running out (or you’re a vegan–kudos to you because I never could figure out how to maintain it), these are my go -to.  Quick, easy, and indulgent, these will definitely satisfy your sweet tooth.

5.0 from 1 reviews

Vegan Chocolate Peanut Butter Cupcakes

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: The Squishy Monster

Ingredients

Vegan Chocolate Cake

• 1½ c unbleached flour
• 1 ts baking soda
• ½ ts fine salt
• 1 c warm water
• 1 c sugar
• ½ c unsweetened cocoa
• ½ tb instant coffee
• ⅓ c canola oil*
• 1 tb apple cider vinegar
• 2 ts vanilla

Peanut Butter Frosting

• 1 c creamy peanut butter
• 5 tb spectrum/earth balance shortening or butter
• ¼ ts fine salt
• 1 ts vanilla
• 1 c powdered sugar
• 2-3 tb coconut milk**

Optional

• Melted chocolate/or “ganache”***
• Chopped peanuts

Instructions

1. In your first bowl, sift in your flour, soda, and salt.
2. In your second bowl, whisk together your water, sugar, cocoa and coffee.
3. In your third bowl, beat together your oil, vinegar, and vanilla. Next, blend in your second bowl (to your third bowl) and slowly sprinkle in your first bowl (in three separate additions or so).
4. Remember not to over mix and bake at 350 for 17-22 minutes.
5. For the frosting, cream together your peanut butter and “butter/shortening.” Add in your salt and vanilla. Slowly add in your powdered sugar and alternate with your “milk.” Add in more “milk” or powdered sugar as needed.
6. Finish off by pressing chopped peanuts on top and drizzle over with chocolate.

Notes

*you can sub with the same amount of apple sauce. This will create a chewier vs softer cake. **You can use whatever dairy substitute you’d like. ***I used Trader Joe’s chocolate which is non-dairy.

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Showin’ love to my vegan peeps

Love,

Your Squishy Monster ^.^

I don’t know about you, but in my house, I go through eggs and butter like water.  There’s nothing more satisfying than opening up a door to a fully stocked pantry, cupboard or fridge but on sadder days, I have [maybe] a 1/2 stick of butter and an empty carton of eggs.  Confession #564, I’d rather have a well stocked pantry than a Carrie Bradshaw closet.  I wish the neighborhood would allow me to keep hens I know that not everyone feels this way (for a variety of reasons), but I happen to love eggs.  I use them often when I bake and love them any which way to eat.  I also found out today that I’m hypoglycemic so that instant burst of protein is always nice (per doctor recommendation but no worries, no diabetes, nor is it something that runs in my family).  We typically use Eggland’s Best.  Last week, with my coupon + sale I got an 18-carton for $2.  To give you an idea of how quickly they’re gone, I was fully stocked on Monday, out by Thursday–eek!

So, on those days that you don’t feel like running out (or you’re a vegan–kudos to you because I never could figure out how to maintain it), these are my go -to.  Quick, easy, and indulgent, these will definitely satisfy your sweet tooth.

Watch this video on YouTube Embedded with WP YouTube Lyte.

Showin’ love to my Vegan Peeps

Love,

Your Squishy Monster ^.^

I’m still waiting for it, but chocolate ganache and caramel fell in love at first sight, got together and decided to live in a pie crust.  They were so in love, they didn’t even bother to wait.  They eloped to somewhere delicious and have lived in their scrumptious little abode ever since.  *sigh*  Until then, I’ll just snuggle up with a slice and hope that their yummy love/luck rubs off on me too.

You know how some things just go together, like milk and cookies or rice and kimchi?…or me and an economy size box of oreos forever and ever because I’ll never find him hahahaha.

Jokes aside, I highly recommend sharing this pie.  I’ve been known to consume an entire pumpkin pie by myself but I don’t even think I could finish this alone.

Chocolate Ganache Caramel Pie

 

Prep time

4 hours

Cook time

20 mins

Total time

4 hours 20 mins

 

Author: The Squishy Monster

Ingredients

For the crust:

• 1½ c crushed chocolate cookies
• 6 tb melted butter

For the Chocolate Ganache:

• ¾ c heavy cream
• 1½ c semi-sweet chocolate chips
• 3 ts honey
• 1 ts espresso powder

Homemade Caramel

• ½ c brown sugar
• ¼ c granulated sugar
• ¼ c unsalted butter
• ¼ c heavy cream
• 1 ts vanilla

Topping

• Fleur de Sel is very nice

Instructions

1. Drizzle your melted butter over your crushed cookies and press onto the bottom of a pie/tart pan. Bake at 350 for 10 minutes. Cool completely.
2. In a sauce pan, heat your heavy cream. Turn off your heat and melt in your chocolate chips, honey, and espresso.
3. In a separate pot, slowly melt all of your caramel ingredients on low until it reaches 234 with a candy thermometer.
4. Layer your ganache and caramel into your prepared (and cooled) crust. Sprinkle fleur de sel on top and refrigerate for at least 4 hours before serving.

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Love at first bite,

XOXO

Your Squishy Monster

p.s.

I’m leaving for Toronto tomorrow!

One of my favorites has got to be s’mores.  What’s there not to love?  Gooey marshmallow, crispy cookies, and melted chocolate?  Check, check, and check!!!

This version is updated with a hint of sophistication.  A dribble of rum here and a glossy pool of ganache there.  (There’s even bits of caramelized sugar involved)!!

Remember when you used to toast marshmallows over a fire?  The fun of doing it, the anticipation of biting into the crispy sugary skin of a fat marshmallow, the pure pleasure of how chocolate melts so beautifully onto your tongue, the satisfying crunch of a graham cracker?  If you answered yes to any of the above, you’re in for a treat!

S’mores Cupcakes

 

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: The Squishy Monster

Ingredients

Cupcake Crust:

• 1¼ c graham cracker crumbs
• 2 tb sugar
• 3½ tb melted butter
• For the Chocolate Cake:
• 1¾ c unbleached flour
• 1½ ts baking powder
• 1½ ts baking soda
• 1 ts fine salt
• 1 c hot water
• 2 c sugar
• ¾ c good quality, unsweetened cocoa
• 1 tb instant espresso
• 2 eggs
• 1 c whole buttermilk
• ½ c veggie/canola oil
• 2 ts good vanilla

Chocolate Ganache

• 1 c semi sweet chocolate chips
• ½ c heavy cream
• Pinch of salt
• 2 tb rum (optional)

Marshmallow Frosting

• 7 oz tub marshmallow fluff
• 1 c butter (2 sticks at room temp.)
• 1 c powdered sugar

Instructions

1. For your crust, add everything together and press onto the bottom of a cupcake liner and bake for 4-5 min at 350 and cool
2. For your cake, sift together all your dry ingredients (flour, powder, soda, salt)
3. In your second bowl, combine your hot water, sugar, cocoa, coffee
4. In your third bowl, beat together your eggs and buttermilk.
5. Slowly drizzle in your buttermilk to your third bowl.
6. Tip in your vanilla
7. Combine your second and third bowl together.
8. In thirds, slowly sprinkle in your dry ingredients until it’s fully incorporated. Be mindful not to over mix. Scoop your batter into your “crusted liners”
9. Bake at 350 for 17-20 minutes.
10. For your ganache, melt over a double boiler or zap in the microwave for short spurts until completely melted…at the last moment, stir in the rum. Also, if you desire a super shiny ganache, drizzle in about ½ ts of oil.
11. Take your cooled cupcake and dip it into your ganache
12. Allow it to set and make your frosting
13. Beat your fluff and butter together and slowly sprinkle in your powdered sugar
14. Frost your cupcakes and lastly, set some granulated sugar on a heatproof surface and take a blow torch to it until they begin to caramelize and take on sugar “pearls”
15. Sprinkle your “pearls” on your frosting and drizzle with more ganache.

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Inducing sugar comas everywhere!!!
Love,
Your Squishy Monster ^.~

This version is updated with a hint of sophistication.  A dribble of Rum here and a glossy dousing of Ganache there.  (There’s even bits of Caramelized Sugar involved)!!

Remember when you used to toast Marshmallows over a fire?  The fun of doing it, the anticipation of biting into the crispy sugary skin of a fat Marshmallow, the pure pleasure of how Chocolate melts so beautifully onto your tongue, the satisfying crunch of a Graham Cracker?  If you answered yes to any of the above, you’re in for a treat!

Watch this video on YouTube Embedded with WP YouTube Lyte.

Google French Macarons and you’ll find that lots of places are selling these petite sandwich cookies for $40 onward.

I made my own and I have to say it cost me less than $10.  No overnight frozen shipping or waiting required.  When you make it from scratch with your own two hands, you’re entitled to a feeling of ownership.  Therefore, you can gift and share from the heart.  Not to mention, quality control.  “Only the finest ingredients” is a fickle phrase.

Now if you’re in the states, these are probably the best damn things next to hopping on a plane to Paris.  Also, less than $10 I, (and probably most people can do).  $2000 plane tickets are another story

Give these a try!  You’ve got nothing to lose.  If you can whip up meringue (which is a fancy term for fluffy beaten egg whites), and you have a little bit of patience (ahhh that word again)! you can definitely pop these out to share…or all for yourself.  Whatever, it’s your perogative

French Macarons

 

Prep time

45 mins

Cook time

10 mins

Total time

55 mins

 

*Make your own by processing blanched almonds into a fine meal **Just crack your whites into a bowl and set/cover in the fridge for a day or two.

Author: The Squishy Monster

Ingredients

• 4 oz almond flour*
• 8 oz powdered sugar
• 5 oz aged egg whites**
• Pinch of cream of tarter
• 2½ oz caster sugar
• 2 ts pure vanilla extract
• ½ ts fine salt

Instructions

1. Sift together your almonds and powdered sugar twice. Process larger bits again.
2. In a stand mixer, fit with a whisk attachment, whip your egg whites, granulated sugar, and salt at speed 4 for 3 minutes. Increase to speed 7 for 3 minutes and speed 8 for 3 minutes. Whip for 1 final minute with any desired extracts/color.
3. Tip in your sifted almonds plus powdered sugar. Press and fold into your whipped whites.
4. Pipe into quarter sizes, rap your cookie sheet to release air bubbles and allow to sit for about 30 minutes for the cookies to develop a “shell.”
5. Bake at 300 for 10-15 minutes and cool before filling.

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Here are some combos that I’ve done before and love:

-Pink strawberry & strawberry jam (just add in 1/4 cup of dried crushed strawberries in with the nuts/sugar)
-The cookies as is filled with almond butter (easy and yummy)!!
-Ground pistachio instead of ground almonds with a bit of green dye & buttercream (this tastes like one of my favorite pistachio ice creams)!!
-Green tea (matcha) Powder mixed in with the nuts/sugar with green tea buttercream
-Lemon extract in the cookie paired with fresh lemon curd — a bit of yellow dye livens it up too.

Now these are just some that I’ve made but the possibilities are endless, endless I say!!

Enjoy the yum as well as the savings!!

XOXO, Your Squishy Monster =D

I made my own and I have to say it cost me less than $10.  No overnight frozen shipping or waiting required.  When you make it from scratch with your own two hands, you’re entitled to a feeling of ownership.  Therefore, you can gift and share from the heart.  Not to mention, quality control.  “Only the Finest Ingredients” is a fickle phrase.

Now if you’re in the states, these are probably the best damn things next to hopping on a plane to Paris.  Also, less than $10 I, (and probably most people can do).  $2000 plane tickets are another story

Give ‘em a try!  Ya got nothing to lose.  If you can whip up Meringue (which is a fancy term for fluffy beaten Egg Whites), and you have a little bit of patience (ahhh that word again)! you can definitely pop these out to share…or all for yourself.  Whatever, it’s your perogative

Watch this video on YouTube Embedded with WP YouTube Lyte.

*Watch my Truffle video to learn how to make the Ganache

Here are some combos that I’ve done before and love:
-Pink Strawberry & Strawberry Jam (just add in 1/4 cup of dried crushed Strawberries in w the Nuts/Sugar)
-The Cookies as is filled with Almond Butter (easy and yummy)!!
-Ground Pistachio instead of Ground Almonds with a bit of Green Dye & Buttercream (this tastes like one of my favorite Pistachio Ice Creams)!!
-Green Tea (Matcha) Powder mixed in with the Nuts/Sugar with Green Tea Buttercream
-Lemon Extract in the Cookie paired with Fresh Lemon Curd — a bit of Yellow Dye livens it up too.

Now these are just some that I’ve made but the possibilities are endless—endless I say!!

Enjoy the yum as well as the savings!!

XOXO, Your Squishy Monster =D

If mama taught you how to be patient, you can definitely make these decadent and creamy chocolate truffles with no problem.  I on the other hand, am terrible at waiting.

Patience is a virtue that I do not have BUT if you master the waiting part, you’ll have some yummy little chocolate ganache drops to share with your loved ones.

Chocolate Truffles

 

Prep time

5 hours

Cook time

10 mins

Total time

5 hours 10 mins

 

Author: The Squishy Monster

Ingredients

• 2½ cups of good quality bittersweet or semi sweet chocolate chips
• 1 cup cream + 1 vanilla bean
• 2 tb liquor (bourbon/whiskey, rum, grand marnier, kahlua, frangelico, etc)
• Sprinkle of salt.

Instructions

1. Heat your cream until it gently bubbles. Scrape your vanilla bean and submerge it into the heated cream.
2. Slowly drip it into your chocolate. The heat should slowly melt it. Stir until glossy.
3. Tip in your liquor.
4. Sprinkle in your salt.
5. Chill for 5-6 hours.
6. Scoop out with a mini cookie scoop.
7. Roll in crushed candies, nuts, cocoa, even dip in more chocolate!

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Mr. Snowman & I Love You!!!