Chocolate Chip Cookie Cups

Okay, so I have to be honest.  This recipe was not what I intended to make when I started baking on Thursday.  I needed to take goodies to a baby shower for a mom in our playgroup.  My vision was of beautiful, buttery phyllo purses filled with sweet goodness.  But, I knew almost immediately it was going to be one of those days.  You know what I mean...the kind of day where anything you attempt in the kitchen is going to be a complete bust.  The butter burns when you try to melt it like you have done successfully 10,000,000,000,000 times before.  The chocolate just refuses to melt, despite being submerged in boiling cream (that you splashed on yourself) and lots of whisking.  The powdered sugar somehow spills all over you, your stand mixer, the floor and and the cat all at once (and your two year old yells, "Mess! Mess!" until you clean it all up).  And, the phyllo dough crumbles in your hands just for spite.

You know, one of those days.  You do have them, too, right?  Or is it just me?

Wait.

Don't answer that.  I don't want to know.

Ignorance is bliss.     

So, this recipe was born out of complete desperation at 8am for a yummy and pretty but quick and uncomplicated dessert.  I had been thinking of trying my hand at cookie cups for a while, and just hadn't done it.  I mean, how hard could it be?  I whipped up my favorite chocolate chip cookie recipe.  Pressed large scoops into a cupcake pan.  Baked.  Cooled.  Voila!  Cookie cups.  It really was that simple.  I then, of course, filled them with cream cheese frosting, and sprinkled a few mini chocolate chips on top.  They reminded me of the gooey cookie cups I used to get at the cookie stand in the mall as a child.  So good, but so, so bad for you.  Eat them with caution.

One final note - I did not make these milk free because I was baking for other people.  But, these would be easy enough to do, and I have included instructions below.

Chocolate Chip Cookie Cups (made from my favorite chocolate chip cookie recipe):

12 tbsp. unsalted butter (or Earth Balance vegan butter), melted

1 cup brown sugar, packed

½ cup granulated sugar

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

1 egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups Ghiradelli semi sweet chocolate chips

Preheat oven to 325.  Generously grease a muffin tin.

In the bowl of a stand mixer fitted with the paddle attachment, combine melted butter and both sugars.  Cream until well combined.  While the butter/sugar mixture is mixing, combine flour, baking soda and salt in a bowl and set aside.

Once butter and sugars are well creamed, beat in the egg, yolk and vanilla, mixing well after each addition.  With the mixer on low, add in the flour mixture and mix just until combined.  Mix in chocolate chips.

Scoop out enough dough for a large cookie.  Press it into the bottom and around the sides of the muffin tin.  Repeat until each of the cavities in the muffin tin has been filled.  Bake for 13-15 minutes until edges are *just* beginning to brown.  Remove from oven and immediately use a knife to go around the edges and loosen so the cookies will pop out easier when they're cool.  If centers of the cookie cups have risen too much, use a small spoon to press them down a bit.  They will settle more as they cool.

Once the cups are cool, place an inverted cookie sheet on top of the muffin tin and flip them over, so the muffin tin is upside down and on top of the cookie sheet.  Use a knife or wooden spoon and tap each muffin well to loosen the cookie cup.  Carefully lift off the muffin tin and check to see if they've all popped out.  If a few are still left, just repeat the process of tapping and lifting the tin until each of the cookie cups pops out (if the muffin tin is very well greased beforehand this will be much easier).

Use whatever frosting you would like and pipe it into the cookie cups.  Sprinkle a few mini chocolate chips on top for garnish.  Enjoy Life chocolate chips are fantastic for baking without common allergens (or just baking in general), as they taste fantastic. 

For a vegan frosting scroll towards the bottom of this post.
For cream cheese buttercream, make half of the recipe found here.

*Frosting is colored with 2 drops of Americolor Sky Blue.

Source:  Adapted from Annie's Eats.
 

Chocolate Chip Meringue Cookies

This quick and yummy recipe comes from one of my favorite blogs:  Gina's Skinny Taste.  Gina is a genius when it comes to reworking fabulous but fatty recipes into healthier versions.  What I appreciate most about Gina is she doesn't use artificial ingredients.  She uses butter and sugar and oil, but in sparing amounts and combined with ingredients like unsweetened applesauce.  Every recipe I have made from her site has become an instant favorite in our home, including this one.

The main dish for dinner was also from Gina's website - the chicken cacciatore - but I wanted to also whip up a quick, but not too decadent dessert (or, maybe I had a sweet tooth but didn't want to overdo it.  But that's just a maybe).  These little meringues were light and fluffy and delicious.  I wish I had one right now...

Chocolate Chip Meringue Cookies: 
3 large egg whites (room temperature)
1/8 tsp cream of tartar
1/2 cup sugar
1 tsp vanilla extract
1 cup Enjoy Life semi-sweet mini chocolate chips (or other dairy free chocolate chip)


Heat oven to 300.  

Line cookie sheet with parchment paper.

Using a stand mixer with a whisk attachment and a squeaky clean metal bowl (make sure everything is clean and dry), beat the egg whites and cream of tartar together at high speed until soft peaks form (mine were fairly stiff and it took about 10 minutes).

Gradually add the sugar in a little at a time, followed by the vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Fold in the chocolate chips.

Using a disposable pastry bag (or ziploc bag) with the tip cut off, pipe cookies onto cookie sheet lined with parchment paper and bake for 30-45 minutes (it took me 33 minutes), until the cookies are *just* dry.  Let cool and store covered, at room temperature.  Makes around 30 cookies.

(P.S.  You must also immediately make this recipe for Asian Glazed Drumsticks.  I would have drunk the sauce with a straw if I didn't think my husband would turn away in shame.  I promise to do a post on it later, but do not wait.  Make it.  NOW.)

Source:  Gina's Skinny Taste.

Engagement Ring Cookies (With A Few Pig Friends)

 

These cookies were so much fun to make.  I am now completely in love with disco dust (a.k.a. edible glitter).  The finished product had the date, 8-28, written on the band in edible ink.  I thought they were adorable and delicious.  The only issue I had with them was the earthquake here on the East Coast...

  

My husband, our two girls, and I were in the car at the time of the earthquake.  We didn't feel a thing.  But, when we arrived home (3 minutes later), our neighbors were all outside, completely freaked out and warned us most everything would probably have fallen from the walls.  Um...nope.  A few pictures were crooked, but nothing was damaged (and here in DC, we supposedly took the strongest hit...).  But, when I started to pick up these cookies, already individually packaged and waiting to be boxed for shipping, I noticed several of them had broken along the edge of the diamond and band.  I always make plenty extra so it wasn't a problem, but I, of course, become completely stressed out over whether they would arrive in one piece or not.  Thankfully, they arrived just fine and the pictures from the Tiffany-themed party were stunning!  My cookies accompanied a gift-box shaped cake and were all set atop a table that looked as though it was strewn with loose diamonds.  Gorgeous!

 

Along with this order came a request for a dozen pig cookies, and I knew exactly how I wanted to do them.  Disco dust!  That was it.  The only detail.  I simply covered the cookies in pink royal icing and while still wet, coated them in pink disco dust.  I, maybe, just a little bit, fell completely in love with these cookies.  They were just begging for me to show my admiration and eat them.  I may have obliged.  Just a little.

 

Recipes:  

I used this chocolate cookie recipe (To. Die. For.):  The End All for Chocolate Cookies.  Follow her directions.  She knows what she's talking about. 

And, then I used this no-chill recipe from Sweet Sugar Belle (because time was an issue) for the sparkly pig friends:  Basic Sugar Cookies.

Strawberry Cream Cheese Tart

For whatever reason, anytime we have a potluck gathering at church, I feel the pressure.  I just always want to whip up something special and memorable, and this Sunday was no different.  The "theme" for our monthly gathering of POPS members (Parents of Preschoolers) was brunch, and that is just the one meal for which I always struggle to produce inspired dishes.  But, this time I think I finally did it.  This strawberry cream cheese tart was delicious (or so I was told after it was quickly gobbled up), and so easy to prepare.  There are a few elements to it, and so it takes a while to complete the entire thing, but each individual component was easy to prepare and the final product is stunning.  My photos are certainly inadequate.  

A couple notes:  If you are preparing this for an early morning event, I'm sure it will be tempting to assemble the final product the night before.  I just don't think I would do that.  I didn't test it out, but I assume the crust would become soggy and a flaky crust is a must for a successful tart.  I made the crust, cooled, and topped with the chocolate layer and let sit out overnight so it would set.  I did also make the cream cheese filling ahead and refrigerate overnight.  But, I waited to slice the strawberries because I didn't want them to become too juicy or wilted overnight.     

Strawberry Cream Cheese Tart:  

For the crust:
1 large egg yolk
1 Tbsp. heavy cream
½ tsp. vanilla extract
1 ¼ cups all-purpose flour

2/3 cup powdered sugar
¼ tsp. salt
8 tbsp. cold unsalted butter, cut into 16 cubes

For the ganache:
2 oz. semisweet chocolate chips

¼ cup heavy cream
1 tbsp. unsalted butter, at room temperature

For the filling:
8 oz. cream cheese, softened
½ cup powdered sugar, sifted
½ tsp. vanilla extract
2 Tbsp. milk

For topping:
Fresh strawberries, sliced
Melted semisweet chocolate for drizzling (optional)

Small amount of vegetable oil

To make the crust, whisk together the egg yolk, cream and vanilla in a small bowl and set aside.  Place the flour, sugar, and salt in the bowl of a food processor.  Pulse just enough to combine.  Drop the butter pieces sporadically over the flour mixture and pulse to cut the butter into the flour until the mixture is crumbly, several 1-second pulses.  With the food processor running, add the egg mixture and process until the dough just comes together, about 7-10 seconds.  Wrap the dough in plastic wrap, in a 6-inch disc, and refrigerate at least 1 hour or up to 48.  (If you plan to roll the dough out, refrigerate for at least a few hours.  If you just plan to press into the pan, 1 hour is enough).  

Remove the dough from the refrigerator and, if you would like to roll it out, lightly flour a work surface with flour and roll the dough to a roughly 13-inch sqaure.  Transfer the dough to a 9-inch tart pan with removable bottom, press the the dough evenly to the sides of the tart pan and remove the excess.  

If you do not want to roll the dough out (I did this because my dough was not stiff enough), just press the dough evenly into a 9-inch tart pan with removable bottom.  If you have extra hanging off the top, just remove it.

Set the tart pan on a large plate and freeze for 30 minutes.

While the dough is in the freezer, adjust an oven rack to middle position and preheat the oven to 375°F.  Set the dough-lined pan on a baking sheet and line tightly - but gently – with aluminum foil, making sure to cover the edges, as well.  Either fill with pie weights or with a bag of dried beans, making sure to fill to the top of the pan.  Bake for 30 minutes, rotating halfway through the baking time.  Remove from the oven and carefully remove the foil and weights/beans.  Continue to bake until edges are deep golden brown, 5-8 minutes longer.  Transfer to a wire rack and cool.

To make the ganache, place the chocolate chips in a heatproof bowl.  Bring the cream to a simmer in a small saucepan stirring often to keep a skin from forming.  Remove from the heat and pour over the chocolate.   Stir together until a smooth ganache forms.  Whisk in the butter.  Spread the ganache in a thin even layer over the bottom of the cooled tart shell.  If completely assembling the tart, allow the ganache to set before proceeding.  If preparing over the course of two days, allow to sit overnight.

To make the filling, beat together the cream cheese and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth.  Mix in the vanilla and milk.  Spread the cream cheese mixture over the cooled ganache in the tart shell.

Slice the fresh strawberries, choosing the prettiest ones in the container.  Starting from the outside and working toward the center, place the sliced strawberries, pointy side towards the outside edge of the tart, in concentric circles slightly overlapping each other.  Very gently press/tap the berries into the cream cheese mixture to help keep them in place, but be careful not to submerge the strawberries in the cream cheese, as the tart will begin to look messy.  

If using melted chocolate as a final garnish, combine chocolate chips and a splash of vegetable oil in microwave-proof bowl.  Melt in the microwave in 30-second intervals, stirring in-between.  Once melted, place the chocolate in either a freezer bag or pastry bag, snip off the end, and drizzle in circles around the tart.  Chill until ready to serve.


Source:  Slightly adapted from Annie's Eats.

For my husband...

Even as I type this, I'm not sure which recipe I will choose to accompany this post.  However, it has been on my mind since I read of Jennie's sudden loss.  I don't know Jennie, and only discovered her blog after seeing so many posts in the food blog world in tribute to her husband.  But, I have learned in the last few days that Jennie isn't much different from me.  She has two young girls and a husband she adored.  She laughs and works hard and cherishes her family.  But, last week her husband was suddenly taken from her by a heart attack.  She's now a single mom and a widow, and from what I can tell she's not much - if any - older than me.  This is a time in our lives when we're supposed to be fretting over lack of sleep and how to potty train and teach manners.  We're not supposed to be learning how to cope without our husbands.  Our soul mates.

In loving memory of her husband, Jennie asked that everyone bake a peanut butter pie and share it with the ones they love this past Friday.  I found her posts on Saturday as I was already in the midst of baking a tart for Sunday School.  But, I haven't been able to get her - or her girls - off my mind.  Jennie's enormous loss has made me think about the love I have for my husband and how blessed I am God brought him to me.  I cannot imagine having to face each day without him beside me.  He's an incredible father who brings joy to each of our two daughters every day.  He's my partner, my best friend, my love.  Even in our worst moments, I love him fiercely.  So, with Mikey's memory in mind and in acknowledgement of the turmoil Jennie is facing, I wanted to bake my husband something truly special.  We don't eat peanut butter much in this house, as we are not yet sure if our girls have allergies, but my husband does love sweets.  And, I love baking them for him as they bring him such childlike joy.  I'm blessed not to be standing in Jennie's shoes, and I want to make sure my husband knows how much I truly cherish him.

But, which recipe should I bake?

Well, when my husband treats himself with a sinful, store-bought dessert, it is typically with Little Debbie Oatmeal Creme Pies.  I'll admit, they're a weakness of mine, so he knows to hide them away in his desk somewhere so I don't even know they're in the house.  But, because I know how happy they would make him, I've decided on a homemade version.  These were incredibly easy, and tasty - and I think he'll have to hide them, as well.

On half of the cookie pairs, I added a thin layer of melted chocolate to each inside, then plopped on the creme.  I didn't want to alter the original too much, which is why I only applied the chocolate to half.  (I have a tendency to want to over-complicate things).  It's all just a matter of personal taste, but I've included the how-to for adding it, if you want.

Oh, I also made these milk-free because, well, I'm not an idiot.  I know eventually, I'll give in and eat one.  But, the only ingredient to substitute was the butter.  Otherwise, the recipe is already milk-free.

Enjoy these and make sure you share them with someone you love.  For Mikey.

Homemade Oatmeal Creme Pies:

For the cookies:
1 cup butter (or Earth Balance vegan butter)
3/4 cup brown sugar, packed
1/2 cup granulated sugar
scant 1 Tbs. molasses
1 tsp. vanilla
2 eggs
1 1/2 cup all purpose flour
1/2 tsp. salt
1 tsp. baking soda
scant 1/4 teaspoon cinnamon
1 1/2 cups quick oats (I don't think old fashioned would work as well here)

For the creme filling:
2 tsp. very hot water
1/4 tsp. salt (I used kosher, but I think regular ole table salt would dissolve better)
7 oz. marshmallow fluff
1/2 cup shortening (do not substitute butter.  The flavor will be off.)
1/3 cup powdered sugar
1/2 tsp. vanilla

Preheat oven to 350.

Combine flour, salt, baking soda and cinnamon in a bowl and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, molasses, vanilla, and eggs.  Add the flour mixture to the butter/sugar mixture and mix on low until combined.  With the mixer on low, add in the quick oats and mix until incorporated.  Drop dough in roughly equal amounts - about a Tbs. - onto cookie sheets covered in parchment paper.  Bake for 10-12 minutes (typically took about 10.5 mins).  The edges should just be starting to brown and the cookies should look just a little undercooked.  You do not want them to brown all over.  Move to a cooling rack and prepare the filling:

 In a small prep bowl, combine the very hot water and the 1/4 tsp. salt.  Allow the salt to dissolve and the water to cool.  Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the marshmallow fluff, shortening, powdered sugar, and vanilla.  Beat until fluffy, about 3 minutes.  Add the cooled water and mix well.

Once cookies are cooled, spoon filling onto one cookie, and top with another cookie similar in shape and size.

Makes about 15 sandwiches.

If using optional chocolate: 

Combine approx. 1/2 cup semisweet chocolate chips and a splash of vegetable oil in a microwave safe bowl.  Microwave in 30 second intervals until melted and spreadable.  Spread thin layer on desired number of cookies before topping with filling.

Source:  Slightly adapted from Nosh With Me. 

Hi Hat Cupcakes

I have wanted to try my hand at these cupcakes since I first saw them on Bakerella.  But, I was a bit intimidated by them.  I've never been great at getting melted chocolate to dry smoothly onto a baked good.  It frustrates me.  I'm much too Type A to have frumpy looking chocolate, no matter how good it may taste.  But, I decided this was the weekend the hi hat cupcake was going to meet it's match.  Apparently, though, it was just as determined to defeat me.  First, I baked a batch on Friday evening.  I've always had issues with chocolate cupcakes, too, as they tend to droop.  But, the recipe called for chocolate and By George, I was going to make chocolate.  They were ugly, but tasty.  I had them all beautifully frosted and was placing them into the fridge so the icing could firm up when I bumped the cooling rack they were on.  Each and every one of the dozen cupcakes landed frosting side down on the floor.  Every. Single. One.  I cried.  I like to think it's still the post partum hormones that made me cry, but I did actually shed tears.  And that made me angry, too.  Saturday came and I could feel my chance for vengeance.  I woke up thinking about these cupcakes and how to conquer them.  I decided to make the chocolate chip cupcakes from the previous recipe and to forget those wretched looking chocolate ones.  I also (of course) would use cream cheese frosting instead of the Martha Stewart option that involved a candy thermometer and a handmixer (since I don't actually own a handmixer).  So, with my plan in mind, off I went to my CrossFit workout.  The first "move" of our workout was a 400m run.  I made it 200m, twisted my ankle and fell flat on my face.  Truthfully, I thought I had broken my ankle.  It instantly hurt that badly.  I limped back, feeling like an idiot, and had to sit watching everyone else work up a fun sweat.  It's two days later and the swelling is just now subsiding.  But, I managed to make those *&*!^% cupcakes.  With the injured leg propped on a chair that I slid around the kitchen, I pulled it off.  And, I would do it again.  They were absolutely worth it and a huge hit.  Everyone at the cookout we took them to just raved about them.  Now, I'm ready to dip everything I bake into chocolate.

So, that mouth full being said, my changes to the Martha Stewart recipe are reflected below.  Because these weren't milk-free, I couldn't eat one, but my husband said the cream cheese was the way to go.  Again (as I say with nearly every recipe), it cut the sweetness and it's just incredibly easy to make.  Just make sure you stick them in the fridge or freezer to firm up.  Also, because the recipe for the chocolate chip cupcakes makes more than Martha's recipe, the amount of chocolate to dip with called for in the original recipe, was not enough.  I would double it next time and I have reflected that below.

Hi Hat Cupcakes:

Brown Sugar Chocolate Chip Cupcakes:  
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the cream cheese frosting:
16 ozs. cream cheese, softened
2 sticks butter, softened
2 lbs. powdered sugar
2 tsp. vanilla extract


Dipping Chocolate:
2 bags (24 oz. total) mini semisweet chocolate chips
6 Tbs. canola or vegetable oil


Preheat oven to 350.


Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat together the butter and cream cheese in the bowl of a standmixer (or by hand).  Slowly add the cream cheese and vanilla and beat together until frosting is creamy and well combined.


Frost the cooled cupcakes using a disposable pastry bag and a pastry tip with a wide round opening.  Place the frosted cupcakes into the freezer so the frosting can firm up while you are melting the chocolate for dipping.


Combine 1 bag of the semisweet chocolate chips with 3 Tbs. canola or vegetable oil.  Heat in the microwave in 30 second intervals until melted and smooth.  Let chocolate sit for a few minutes so it is not hot and will not melt frosting.  Pour melted chocolate into a smaller, but wide mouthed cup or tumbler (I used a toddler cup).  Dip the cupcakes individually by holding them upside down and submerging into the chocolate.  Place dipped cupcake onto papertowel or baking sheet lined with parchment paper.  Spoon extra chocolate onto cupcakes as needed (be careful because this part can become messy looking).  Allow dipped cupcakes to sit at room temperature for about 15 minutes to firm up.  Place them into the refrigerator, if you'd like, to firm up, too, especially if transporting them.  But, do not leave them in the fridge too long or they may sweat when taken out and cause the chocolate and frosting to soften and collapse. 

Happy 31st! (And, saying "I love you" with Red Velvet & Chocolate)

 Red Velvet & Chocolate Layer Cake with Chocolate Ganache and Cream Cheese Buttercream

My husband's 31st birthday was on Wednesday, May 25th.  And, the love of my life has a serious sweet tooth.  I try to always bake something special to celebrate the big day, especially since he won't let me make a big deal about it otherwise.  His favorite cake is red velvet, and he requested it this year, but I couldn't just leave it at that.  Red velvet is just too simple.  Since we just welcomed our second baby girl two months ago, I wanted to make this year extra special because he truly is a wonderful father and husband.  And, especially because he's the only reason I've gotten any sleep these last 8 weeks!  Also, my in-laws were visiting this week and they are both wonderful cooks/bakers.  I had to do something creative.

I had an idea to do a layer cake, but it wasn't until the very end when I really figured out exactly what I was doing.  Until then, I had a vague idea that I somehow wanted to use a dense chocolate cake, chocolate ganache, red velvet and cream cheese icing.  I searched more recipes than I care to admit, and finally decided to use this Chocolate Cake and Dark Chocolate Ganache from Food & Wine, Joy of Baking's Red Velvet Cake and Martha Stewart's Cream Cheese Buttercream Icing.  And, the whole inspiration for the overall cake idea came from a desire to make a ruffle cake with the icing, with Cook Like a Champion's strawberry champagne baby shower cake as an example.  She links to a tutorial that makes the whole process incredibly easy.  The end result was a visually stunning cake and one that I was told was absolutely delicious (I couldn't actually eat any since I'm nursing a milk allergic child and must avoid milk myself).  My mother-in-law, who doesn't even like sweets, ate two pieces so I take that as a huge compliment.

I was greatly surprised by how beautiful the cake was and how wonderful it (reportedly) tasted, but there are a few things I would do differently next time:  the recipe for the chocolate cake called for it to be baked in a jelly roll pan and cut.  I baked it in two 8 inch cake pans.  Since it's nearly a flourless cake, there wasn't much rising and my cakes ended up looking like what my husband's mother calls stadium cakes - high seating on the side, and ground level middle.  I wanted thin layers anyway, so it was okay, as I simply just cut them, but next time it may be easier to cut them from the jelly roll pan.

Also, I think I would use my mother's cream cheese icing recipe.  I didn't have the exact recipe at the time (and still don't) and didn't want to bother her at work for it since I needed it immediately.  Martha Stewart's recipe was fabulous, but I just remember my mother's as better and not quite as sweet.  It's entirely possible, though, that my mom's is exactly the same and I just have an unexplainable aversion to all things Martha.  Whatev.  

So, here are the results:

At this point, I was a little discouraged.  I haven't made many layer cakes in my lifetime, and it just didn't look like it was coming together all that well.  Let's face it, it was fairly hideous at this point.  But, I kept at it (mainly because I had few other options).  

So, what you see here is - from the bottom up - chocolate cake, dark chocolate ganache, red velvet cake, and cream cheese buttercream icing.  All this is repeated once more.

 After the layers were stacked, I put a crumb coat on, then started with the ruffles.  I used a Wilton #150 petal tip. 

The most difficult part of the ruffling process was getting the lines somewhat straight.  I definitely could tell where I started and where I finished because my ruffles were tighter and straighter as I went.  But, in the end, it turned out beautifully and was so, so easy.

This is looking down on the top.  Again, so easy and yet it looks so complicated (and please forgive the lack of photographic quality here).

 My husband loved this cake and is still eating on it, nearly five days later, and I get to live vicariously through him every time he eats a big ole piece!