Valentines Day has come and gone and I was more than happy to spend it at home with my family. Who needs a significant other to enjoy Valentines Day anyways? Of course holidays, to me, are excuses to bake and I took that opportunity to finally start my Ben and Jerry’s themed cupcakes. You see, a few months ago I went through the list of ice cream on the Ben and Jerry’s website and made up cupcakes for all of the ones that sounded good to me. With Valentines Day approaching I looked back over that list and saw one that had Valentines like colors. Neapolitan Dynamite! How perfect!

Neapolitan Dynamite ice cream consists of Cherry Garcia (cherry ice cream with cherries and fudge flakes) and Chocolate Fudge Brownie (chocolate ice cream with fudge brownies) ice creams, side by side.  I decided to replicate this by making a cupcake that was half cherry and half chocolate, filled with cherry chocolate ganache, and topped with some sort of cherry frosting. In the final moments I actually forgot to mix the cherry preserves into the chocolate ganache, but it was fine anyway.

My sister and I, luckily, each have our own Kitchen Aid stand mixer so I was able to prepare the ingredients and make both of these batters simultaneously. Don’t worry too much if you can’t do that, but I’d still suggest having all of your ingredients prepared before you start. It sure makes life easier! Also note that it doesn’t matter if you make them in the order that I listed. I listed each batter’s directions separately even though in the end you’ll bring them together.

To Start: Preheat the oven to 350 degrees.

Cherry Cupcakes

(Recipe from Jacki’s Bento Blog)

• 1 cup butter, room temperature
• 2 cups sugar
• 4 eggs, room temperature and separated
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup milk
• 2/3 cup maraschino cherry juice
• 1 10oz jar of maraschino cherries, finely chopped

1. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy (about 4 or 5 minutes). Add two egg yolks and mix for an additional minute. Add remaining egg yolks and mix for an additional minute.
2. In a separate bowl, combine flour, baking powder and salt. In another bowl, combine milk and cherry juice.
3. Alternate between adding dry ingredients and liquid ingredients to the butter mixture, a little bit at a time.
4. Fold in chopped cherries.
5. In small bowl, beat egg whites on high until stiff peaks form. With a rubber spatula, add about 1/2 cup of the egg whites to the mixture and fold in gently, to separate and lighten the batter. Add remaining egg whites and fold in gently until no white streaks are present.

Chocolate Cupcakes

(Recipe from Crazy about Cupcakes)

• 1/2 cup cocoa powder
• 2/3 cup boiling water
• 4 oz bittersweet chocolate, coarsely chopped
• 1/4 + 4 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1-1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain yogurt, room temperature

1. Place the cocoa in a small bowl. Pour the boiling water over cocoa and whisk until all lumps are dissolved. Add the bittersweet chocolate to the cocoa paste, and stir until melted and smooth. Set aside to cool.
2. In a large bowl cream together the butter and sugar with an electric mixer on a medium speed until fluffy, 3-5 minutes. Add the eggs one at a time and beat 1 minute after each addition. Add the vanilla.
3. In a separate bowl combine the flour, baking soda, and salt.
4. Add half of the dry ingredients to the butter mixture. Mix at low speed until well integrated. Add the yogurt and mix well. Add the remainder of the dry ingredients. Mix until combined. Add the chocolate. Mix until blended. Do not overmix.

Time to put them in the pan! Fill cupcake tins half way with equal amounts of chocolate and cherry batter, side by side. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for five minutes before removing to a wire wrack. Allow to cool completely before decorating.

Chocolate Ganache

• 2/3 cup heavy cream
• 8 oz bittersweet chocolate, chopped
• 2 tablespoons butter, room temperature
• 2 or 3 tablespoons of cherry preserves (I forgot to do this part)

1. Place chopped chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour over chocolate.
2. Stir for about a minute until chocolate has completely melted.
3. Add the butter and preserves and stir until smooth. Set aside to cool.

This was my first time making swiss meringue buttercream. I had always been too afraid to bother with it, but now that I have I’m definitely sticking to it. American buttercream tastes more like powdered sugar mush, but swiss meringue buttercream is silky, rich, and just plain amazing. Then again, if you have swiss meringue fears like I had, then I’d recommend watching this video. It’s incredibly helpful and makes the frosting seem less intimidating. The woman in the video also explains the curdling effect that happens when making swiss meringue and assures you that it’s supposed to look like that. When mine looked like a curdled soupy mess I decided to take her word for it and continue to let it mix for a few more minutes. Right before my eyes my frosting transformed from the soupy mess to beautiful, thick, and silky buttercream frosting. It was amazing!

Cherry Swiss Meringue Buttercream

(Recipe from Tofu and Cupcakes)

• 5 large egg whites
• 1-1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, softened, cut into tablespoons
• 3 tablespoons cherry preserves
• 1/4 teaspoon almond extract
• Pink or Red food coloring (optional)

1. In the bowl of a stand mixer, whisk egg whites gently with a pinch of salt.
2. Add sugar and stir.
3. Place the bowl over a small pot of simmering watering so the bottom of the bowl is not touching the water and whisk vigorously until the sugar is melted about 4-5 minutes. The mixture will become thick and white. Test by rubbing mixture between your thumb and index finger; if you can feel the grains of sugar it’s not ready. It should feel completely smooth. At the this point the eggs are pasteurized and safe to eat.
4. With the whisk attachment of the electric miser, beat on high for about 7 minutes until shiny, stiff peaks form.
5. Lower to medium speed add in softened butter one or two tablespoons at a time until butter is completely incorporated.
6. Switch to paddle attachment and set the speed to low. Add in Cherry Preserves, almond extract and food coloring. Mix for about 5 minutes to eliminate any air bubbles.

I didn’t feel like going all the way out to Michael’s to get some Valentines Day sprinkles so instead I used red jimmies from my Christmas set, the pink sanding sugar from my Easter one, and some white nonpareils that I had on hand. Those themed sets come in handy when you least expect them to!

Assembly Time!

1. Once your cupcakes have fully cooled, then it’s time to use the cone method (see cupcakeblog for visual reference) to cut out the center.
2. With a knife, cut out a cone from the center of the cupcake and cut the tip off of it. Set cone piece aside.
3. Spoon the cooled chocolate ganache into the center of the cupcake and replace the cone piece on top.
4. Fill a piping bag with frosting and pipe frosting on top of the cupcake.
5. Decorate however you desire, eat, and enjoy!

These cupcakes were definitely a change from the usual types I make. I’ve never really been fond of fruit flavored foods and these surely didn’t win me over. I’m more of a chocolate, coffee, caramel dessert loving type of girl, but to each their own. I would like to note that I did, however, have one real problem with this recipe. The cherry batter rose higher than the chocolate and I think the chocolate side was also done before the cherry. If I was ever to do this again I’d probably just create a recipe myself that starts with a base so that I could add cherries or cocoa to it and still attain the same results from both sides. Oh well! At least I learned something from this experience.

Every good baker knows that you have to experiment with many different recipes, be willing to tweak ingredients here and there, and be open minded to new ideas when it comes to finding “the one”. That basic cake that you can proudly call the best, the one that we all dream to someday discover, fall in love with, and live happily ever after. For me, those dreams have yet to come true and I ultimately blame it on the fact that I rarely ever focus on vanilla or chocolate cake.

I’ve had many baking experiments in my life and it wasn’t until recently that I realized I haven’t actually made a real attempt to find my go to vanilla or chocolate cake recipe. I’ve definitely had over a dozen experiments with peanut butter cookies (still with no real breakthrough), but never any with cake and I find that surprising. I’m always too eager to jump into a recipe that requires something more unique, more out of the ordinary, and more complex than plain vanilla or chocolate. Maybe it’s simply because I always want to amaze people with something they aren’t used to or maybe I just enjoy a less common flavor, but either way I surely need to find my “one” and David Lebovitz’s recipe for devil’s food cake is a step in that direction.

I love David Lebovtiz, I truly do. His creations are terrific and his books (especially The Perfect Scoop) are a true inspiration. When I discovered that he had a recipe for devil’s food cake I knew I had to try it and boy was I glad that I did. This cake (and even the batter) tastes absolutely sinful and it remains nice and moist for quite some time.

After finding the cake my next mission was to figure out exactly what kind of cupcakes I wanted to make with it. Perhaps I could have another go at the peanut butter cupcakes or keep things simple for once and compliment it with a cream cheese frosting. I did my usual precupcake baking research and came across a recipe for devil’s food cake with raspberry jam buttercream and raspberry truffles at the always sensational Culinary Concoctions by Peabody and at first site I instantly knew this was the recipe I wanted to make!

Devil’s Food Cupcake

(Recipe from David Lebovitz)

• 9 tablespoons unsweetened cocoa powder
• 1-1/2 cups cake flour (Not self-rising. All-purpose flour works too.)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 ounces (1 stick) unsalted butter, at room temperature
• 1-1/2 cups granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup strong coffee (or water)
• 1/2 cup whole or low-fat milk

1. Heat oven to 350 degrees F.
   
2. Sift together cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
3. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
4. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.
5. Pour into lined cupcake pans, about 3/4 of the way full, and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Raspberry Jam Buttercream

(Recipe from Culinary Concoctions by Peabody)

• 1 cup unsalted butter, room temperature
• 6-8 cups powdered sugar (Any more than 6 was too much for me.)
• 1/2 cup seedless raspberry jam

1. Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 mintues.
2. Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out.

Raspberry Truffles

(Recipe from Culinary Concoctions by Peabody)

• 2 pints fresh raspberries, cleaned and dried
• 5 oz semisweet chocolate
• 1/3 cup heavy cream
• 1/4 cup seedless raspberry jam

1. Place chocolate and raspberry jam in a heat proof bowl.
2. Bring cream to a boil. Pour over chocolate and jam and let sit for about 3 minutes.
3. Whisk together chocolate mixture. If it is still a little lumpy, put in microwave for a few seconds and whisk again.
   
4. Put ganache into a piping bag and pipe chocolate into fresh raspberries, then let sit in fridge for about 15 minutes.
   

Assembly

1. Using the cone method, cut out the center of each cupcake and fill with raspberry jam.
2. Replace the top  and pipe on raspberry buttercream frosting.
   
3. Top each cupcake with a raspberry truffle and enjoy!

]]> http://hellobaker.net/2009/01/the-devil-loves-his-berries/feed/ 15 http://hellobaker.net/2008/10/twd-chocolate-chocolate-cupcakes/ http://hellobaker.net/2008/10/twd-chocolate-chocolate-cupcakes/#comments Tue, 28 Oct 2008 04:00:04 +0000 Rebecca http://hellobaker.net/?p=231

Once again it’s time for Tuesdays with Dorie and this week Clara of I Heart Food4Thought chose the Chocolate, Chocolate Cupcakes! These cupcakes are extra chocolatey because they are made with cocoa and melted chocolate, then covered in a luscious bittersweet chocolate glaze. I apparently missed the part where Clara urged us to decorate them in spirit of Halloween, but I guess that’s alright. Having never been a fan of Halloween, I secretly wouldn’t have wanted to do that anyways. Instead my double chocolate cupcakes were filled with toffee sauce (courtsey of Harry and David), covered in the chocolate glaze, frosted with white chocolate buttercream infused with a bit of toffee sauce, and then finally finished off with a drizzle of the sauce and mini chocolate chips.

As you can see here, there was a trend in the comments about the cake coming out dry, so I decided to alter the recipe a little bit. I didn’t exactly have time to make the original recipe in order to figure out what needed to be changed, so instead I blindly modified ingredients, crossing my fingers all the way. Luckily for me, my alterations proved to be a success because the cake came out fluffy and moist! However, I think if I ever planned to make this again, then I’d probably tweak a few more parts because it still wasn’t exactly what I had hoped for it to be.

I decided to post my cupcake recipe because I altered it quite a bit, but for the chocolate glaze you will need to visit Clara’s website. Also, the toffee sauce I bought was premade from Harry and David, but I am sure that making something like Nigella’s Sticky Toffee Sauce would be just as good. I’d also assume that butterscotch would also work because it is so very similiar to toffee (the only difference is that the sugar is boiled to the soft crack stage for butterscotch and the hard crack stage for toffee). Then again, if you’re feeling extra lazy, then why not use caramel syrup?

Chocolate, Chocolate Cupcakes

(Adapted from Baking: From My Home to Yours)
Makes 12 cupcakes (I got around 16)

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (I used Valrhona)
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 oz bittersweet chocolate, melted and cooled
• 1/4 cup strong coffee or water

1. Center a rack in the oven and preheat the oven to 350 degrees F. Prepare muffin pan with muffin cups or by greasing the pan.
   
2. Whisk together the flour, cocoa, baking powder, baking soda, and salt.
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy.
   
4. Add the sugars and beat for about 2 minutes, until it is blended into the butter. Add the egg, then the yolk, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed.
5. Beat in the vanilla, then reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear. Scrap down the bowl and add the sour cream and coffee, mixing until incorporated, then mix in the remaining dry ingredients.
6. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.
7. Bake for 22 to 25 minutes (mine took 15-17), or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let cake cool for a minute or two before removing from the pan. Cool to room temperature on the rack before glazing.
   

White Chocolate Buttercream

(Adapted from Em’s Buttercream Dream Icing)

• 4 oz white chocolate, melted and cooled
• 1 stick unsalted butter, room temperature
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 2 tablespoons half and half
• 3-1/2 cups powdered sugar
• Toffee sauce (optional)

1. In a heat proof bowl, over a pan of simmering water, gently melt the white chocolate. Allow to cool for 2 minutes or so.
2. In an electric or stand mixer, cream the butter and shortening, then beat in white chocolate. Add the vanilla extract and half and half until well combined.
3. Begin adding the powdered sugar, a little at a time, mixing thoroughly and scraping down the bowl after each addition. Continuing adding until you’ve reach the desired consistency.
4. If desired, add in a bit of toffee sauce for added flavor.
   

Complete Assembly

This is just a little summary of what you should have done:

1. Using the cone method, cut out the center of each cupcake and fill with toffee sauce.
   
2. With an icing spatula spread chocolate glaze over tops of cupcakes.
   
3. Pipe on frosting, then drizzle with toffee sauce and add mini chocolate chips.
   

That’s all, folks! Now go and start making these cupcakes for yourself! I even encourage you to try out the original recipe and see how it works for you!

You know, of all the things I’ve baked, of all the recipes I’ve ever tried, I do not believe I have ever actually attempted to make my own chocolate chip cookies. There have been, of course, the many occasions that I’d make the store bought, frozen dough kind or just use the cookie dough that my mom made for us to eat, but I can’t recall ever actually making my own cookies. I suppose it’s because I always thought that chocolate chip cookies were too generic. How unoriginal and boring of me to make chocolate chip cookies, right? Everyone and their dog makes chocolate chip cookies so why should I? Well I obviously had no idea just how great Alton Brown’s recipe for “The Chewy” was because if I had I for sure would have made these a long time ago! I don’t know why it took me so long to jump onto “The Chewy” bandwagon given the recent significant increase in chocolate chip cookie posts thanks to Joy’s experiment and the NY Times’ article. I’m so glad I finally made these too because they are FANTASTIC!

Now of course, knowing me and my baking addiction, I couldn’t possibly just stop with cookies. I had to make something else, something to add to my chocolate chip cookie theme. That’s when it hit me! Why not try my own version of the chocolate chip cookie dough cupcakes? They’d been on the top of my ‘Future Things to Bake’ list for ages so this was the perfect opportunity to finally commit to baking them. I already had the cookie dough so all I needed was to find all of the extra components that I would need in order to make things happen.

My first thought was to make brown sugar cupcakes because the dough of chocolate chip cookies uses mainly brown sugar vs. white, granulated sugar. Not only did brown sugar cupcakes sound enticing, but these cupcakes would also remain very moist for a while due to the molasses in the brown sugar trying to draw in moisture. This is baking science 101, kids, and very handy at that!

Now what was next to figure out? Oh, yes! What kind of frosting would I use? Well, I had seen on sites such as How To Eat A Cupcake that they actually combined cookie dough into a vanilla flavored frosting. How ingenious was that! As Jamieanne from The Cupcake Review had noted, the frosting seemed very similar to that of chocolate chip cookie dough ice cream and was a perfect way to compliment the brown sugar cupcakes. Of course, fearing for disease from raw egg in cookie dough that would be sitting out on cupcakes, like any right minded person should, I went and made an extra cookie dough that contained no eggs at all. No eggs, then no worries! All that was left was to bake mini versions of “The Chewy” to place on top of every cupcake in order to give them that last perfect touch.

Chocolate Chip Cookies

Alton Brown’s “The Chewy”

(Recipe from Alton Brown)

• 2 sticks unsalted butter
• 2-1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup granulated sugar
• 1-1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1-1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Note: You can actually watch Alton Brown’s chocolate chip cookie episode on youtube to see how a few changes to one recipe can produce either a thin, crispy, or chewy cookie: Part 1 | Part 2

**The dough placed in the cupcakes MUST be frozen in order to produce that nice gooey cookie dough center. You DO NOT want the dough to actually bake into a cookie.  Also remember to save some of the dough for your mini chocolate chip cookies to be used as decoration at the end!**

1. Heat oven to 375 degrees F.
   
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
   
3. Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

For the dough center: Place dough in the freezer until it is firm enough to be rolled up into nice little balls. Take dough out, roll them into whatever size you desire (mine were probably as large as How To Eat A Cupcake’s) and then place back into freezer until completely frozen (I believe I did this step the night before when I made the dough).

For cookies: Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container. (For the mini cookies, I literally rolled up unbelievably tiny balls of cookie dough and then watched them like a hawk while baking. I cannot recall how long they took, but it shouldn’t have been too long.)

Chocolate Chip Cookie Dough Cupcakes

Brown Sugar Cupcakes

(Recipe from Cupcake Bakeshop. Makes about 12 cupcakes)

• 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
• 3/4 cup light brown sugar
• 2 large eggs, room temperature
• 1-1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beat for 30 seconds after each.
5. Whisk together flour, baking powder, baking soda, and salt in a bowl.
6. Measure out milk and vanilla together.
7. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
8. Add about one third the milk/vanilla mixture and beat until combined.
9. Repeat above, alternating flour and milk and ending with the flour mixture.
10. Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
11. Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).

Cookie Dough Frosting

(Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)

• 1-3/4 cups confectioners sugar
• 1/2 cup unsalted butter, chilled
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk
• Eggless cookie dough (recipe below)

1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
2. Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
3. At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!

Eggless Cookie Dough

(Recipe from How To Eat A Cupcake)

• 1/4 cup butter, softened
• 1/4 cup brown sugar, plus 2 tablespoons
• 2 teaspoons water
• 1/2 teaspoon vanilla
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips (optional)

1. Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
   
2. Store in refrigerator until ready to use.
   

Complete Assembly

This is just a little summary of what you should have done:

1. Make cookie dough balls and place them in the freezer until ready to be used.
   
2. Insert a ball of cookie dough into each cupcake liner before baking.
   
3. Mix vanilla buttercream frosting with eggless cookie dough to create cookie dough frosting.
   
4. Allow cupcakes to cool, then pipe on cookie dough frosting.
   
5. Decorate by sprinkling on mini chocolate chips and topping with a mini chocolate chip cookie.
   

Viola! Cupcakes that not only taste like cookie dough, but also have the look of a cookie! These cupcakes can store for multiple days and will remain moist due to the brown sugar, but I’d still suggest eating them as soon as possible. Then again, who couldn’t resist gobbling these blessings up as soon as they can? They’re much too good to just stare at it! Definitely make these for your friends and loved ones and they will LOVE YOU forever!