Mini Barney Butter Nutella Ganache Tarts and A Barney Butter Giveaway

March 31, 2011 270 Comments


Just in case it wasn’t obvious, Nutella holds a special little place in my heart but it’s Barney Butter (almond butter made from roasted almonds) that has been the love of my life the longest. I have secret addiction and put it in and on everything; bagels(!!), toast, oatmeal, pancakes, waffles and eat it straight out of the jar. But put the two loves of my life into a sweet treat and it’s pure delicious love.

Now onto some exciting news! Barney Butter has so graciously offered to give a box of their brand new 1.06 oz single serve packs that come in a box of 12 to one lucky person.  These single serve packs are perfect for when you’re traveling and they’re small enough that these can go through airport security. By the way, if you’re allergic to peanuts you’ll love this nut butter. Barney Butter is made in a peanut free facility so there’s no cross contamination.

I know there’s lots of silent readers out there, don’t be shy. All you have to do is leave a smiley face or say hi to enter the giveaway. :)

Barney Butter has also given you all a promo code that’s good for 15% off your entire purchase . The code is: Health15. You can find their products here!

To enter the giveaway:
*leave a comment below

For additional entries for the giveaway (leave a separate comment letting me know you did any of these below)
*like Barney Butter on Facebook
*subscribe to Gingerbread Bagels through Google Reader
*like Gingerbread Bagels on Facebook
*follow me on Twitter: @gingerbagelbake
*tweet about the giveaway

The giveaway will end on Monday April 4th at midnight. The winner will be announced on Tuesday morning. :) Good luck!

Now onto the Nutella Glazed Barney Butter Tart. Ooohh yes! For the crust put half of a package of Oreo cookies in a food processor. Grind them up.

Put the cookie crumbs in a large bowl and add 1 Tablespoon of sugar. Mix!

Pour in 4 Tablespoons of melted unsalted butter. Mmmm butter!

Mix it up and make sure you coat all of the cookie crumbs with butter.

Take 4 (4 inch) tart pans and place 5 Tablespoons of the cookie crumb mixture into each tart pan.

Press the crumbs into the sides of the tart pan and then press the crumbs into the bottom. Continue doing this with all of the tarts.

Place the tart pans on a baking sheet and bake at 350 degrees for 15 minutes.

Once the tart crusts are done baking, let them completely cool before filling with the Barney Butter filling.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together 2 ounces of cream cheese and 6 Tablespoons of powdered sugar.

I prefer crunchy Barney Butter for the tarts because it gives the tarts more texture but smooth works great too!

Add in 1/4 cup of whole milk and 1/2 cup of crunchy Barney Butter.

Mix to completely combine.

Scoop the Barney Butter mixture into a bowl, cover it with plastic wrap and place it in the refrigerator while you make the whipped cream.

In a large mixing bowl with the whisk attachment (a handheld mixer works fine), pour in 1/2 cup of heavy whipping cream.

Mix it on high and add in 1 Tablespoon of sugar while it’s mixing. Continue to mix until stiff peaks form.

Take the Barney Butter filling out of the refrigerator and add the whipped cream to the bowl.

Carefully fold the ingredients together.

Cover the Barney Butter filling with plastic wrap and let it sit in the refrigerator for about 20 minutes.

Take a cooled tart crust and using an ice cream scooper, place 1 1/2 scoopfuls of the Barney Butter filling into the crust.

Using a small spatula, spread the filling out evenly. Continue doing this with all of the tarts.

Before you place the tarts in the refrigerator, remove the tart crusts from the tart pans. Carefully take off the the sides of the pan and the bottom.

Place the filled tarts on a baking sheet and freeze until the filling is firm. This will take about 3 hours

When the filling is frozen, begin on the Nutella ganache. Put 6 Tablespoons of Nutella in a bowl.

Pour 1/4 cup of hot heavy whipping cream over the Nutella.

Whisk the ingredients together. It will seem very thick, don’t worry. Just whisk quickly.

Let the Nutella ganache sit for a while and cool down. Once the Nutella ganache has cooled, remove the tarts from the freezer.

Using an ice cream scooper (this works best for me), scoop the Nutella ganache in the middle of the tart.

Spread it out evenly with a small spatula.

Once you’ve finished putting the ganache on all of the tarts, put them back on the baking sheet and into the freezer.

To decorate the tarts, I shaved some chocolate from a Ghirardelli Luxe Milk Almond Chocolate Bar.

Enjoy!

Mini Barney Butter Nutella Ganache Tarts

Crust
1/2 package Oreos
1 Tablespoon sugar
4 Tablespoons unsalted butter, melted

Barney Butter Filling
2 ounces cream cheese, softened
6 Tablespoons powdered sugar
1/4 cup whole milk
1/2 cup crunchy Barney Butter (creamy works too)
1/2 cup heavy whipping cream
1 Tablespoon sugar

Nutella Ganache
6 Tablespoons Nutella
1/4 cup heavy whipping cream

Ghirardelli Luxe Milk Almond Chocolate Bars, shaved

To make the crust:
Place Oreos in the food processor and grind into fine crumbs. Empty the crumbs into a bowl and add 1 Tablespoon of sugar. Mix together.
Pour in the melted butter and stir to coat all of the cookie crumbs with butter.

Take 4 (4 inch) tart pans and place 5 Tablespoons of the cookie crumb mixture into each tart pan. Press the crumbs into the sides of the pan with your hands. Then press the crumbs into the bottom of the pan. Place them tarts on a baking sheet.

Baking at 350 degrees for 15 minutes.
Once the tarts are done baking, cool them completely before filling with the Barney Butter filling.

To make the filling:

In a large mixing bowl with the paddle attachement (a handheld mixer works fine), combine the softened cream cheese powdered sugar. Then add in the milk and crunchy Barney Butter. Mix to combine completely.

Scoop the Barney Butter mixture into a bowl and cover with plastic wrap. Place in the refrigerator while you make the whipped cream.

To make the whipped cream:

Pour the heavy whipping cream in a large mixing bowl with the whisk attachment. (a handheld mixer works fine)

Mix on high speed and add in the sugar. Continue mixing until stiff peaks form.

Take the Barney Butter mixture out of the refrigerator. Add in the whipped cream and carefully fold the ingredients together.

Cover the bowl with plastic wrap and let the Barney Butter filling sit in the refrigerator for about 20 minutes before filling the tart crusts.

Assembling the tarts:

Using an ice cream scooper, place 1 1/2 scoopfulls of the Barney Butter filling into the tart crust. Spread it out with a small spatula. Continue doing this with all of the tarts.

Carefully remove the tart pans. Place the tarts on a baking sheet and place in the freezer for 3 hours.

To make the Nutella ganache:

Once the tarts are frozen, begin working on the Nutella ganache. Put the Nutella in a large bowl. Pour in the hot heavy whipping cream and whisk the ingredients together. Whisk until it’s smooth.

Allow the Nutella ganache to sit for a while until it has cooled down.

Once the Nutella ganache has cooled, remove the tarts from the freezer. Using an ice cream scooper, scoop some of the ganache into the middle of the tart. Spread it out with a small spatula.

Put the tarts back in the freezer.

Before serving, if you like, shave some Ghirardelli Luxe Milk Almond Chocolate Bar ontop of the tarts.

Enjoy!

Filed Under: Barney Butter, Chocolate, Dessert, Frozen Desserts, Giveaways, Mini Desserts, Nutella, Tarts Tagged With: , , , , ,

Puffed French Toast

March 29, 2011 67 Comments

I rarely eat other breakfast foods besides the love of my life, the bagel. But when I travel to Florida, I always visit the Magic Kingdom and have a sweet filled breakfast at the Crystal Palace. Even though I’m an adult, I have no shame in eating breakfast with Winnie the Pooh and telling the world on my blog. ;) There is one sweet treat for breakfast at this restaurant that’s unlike anything I’ve ever eaten. The chefs cut up slices of bread, dip it into a batter and deep fry it. Then it’s rolled in cinnamon and sugar. Oh my word, I drool just thinking of their Puffed French Toast.

As part of the Foodbuzz Tastemaker Program, I received a loaf of Hearty Wheat Bread with Flax from Nature’s Pride. We don’t have this bread in Oregon and I haven’t eaten slices of store bought bread in forever. (I make my own bread) As soon as it arrived at my house, I knew right away that I needed to turn the bread into deep fried food bliss. See the words ”Heart Healthy” on the bread package? Yeah not so much after I’ve gotten a hold of this bread. ;)

When you eat the Puffed French Toast, you can’t even tell the sweet donut like pieces of french toast are made from wheat bread with flax. It’s so addictively good. You can roll them in cinnamon sugar or sprinkle the pieces with powdered sugar or my favorite, drizzle maple syrup over them. They taste just like the Crystal Palace’s Puffed French Toast but without Pooh. (wait that sounds weird…) I mean Winnie the Pooh. ;)

Take 6 slices of bread. Cut each slice of bread diagonally into 4 pieces. Set aside.

 

In a large bowl mix together 3/4 milk, 2 Tablespoon of sugar, a large egg, 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt.

Add in 1 teaspoon of orange zest.

Whisk it together!

In a large bowl, mix together 1 1/4 cups all purpose flour and 2 1/2 teaspoons baking powder. Slowly whisk the dry ingredients into the wet ingredients.

Take a piece of bread and dip it into the batter.

Flip it over and make sure all of the bread is covered with the batter.

Take it out and let any excess batter drip off of the bread.

Carefully place the bread into a large pot or dutch oven that’s been filled 2/3 of the way with oil. The oil should be at 350 degrees.


Once the side becomes golden brown, turn it over.

Remove the Puffed French Toast and drain in on a cooling rack with a baking sheet underneath.

Mix together 1/2 cup of sugar and 2 teaspoons of ground cinnamon.

Roll the Puffed French Toast in the cinnamon sugar.

Or you can dust the Puffed French Toast with powdered sugar or drizzle it with maple syrup.

Enjoy!

Puffed French Toast
(adapted from The Crystal Palace)
6 slices of bread
3/4 cup milk
1 large egg
2 Tablespoons sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla
1 teaspoon orange zest
1 1/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 quart canola oil for frying

Cinnamon Sugar Mixture
1/2 cup sugar
2 teaspoons ground cinnamon

Fill a large pot or dutch oven with 2/3 of the way with canola oil. Heat the oil to 350 degrees F.

Put a cooling rack with a baking sheet underneath it. This should be placed near the pot of oil to drain the pieces of Puffed French Toast on.

Mix the sugar and ground cinnamon together in a shallow bowl or on a plate. Set aside.

Cut the bread diagonally into 4 triangles. Set aside.

In a large bowl, whisk together the milk, egg, kosher sugar, kosher salt and vanilla extract.

Add in the orange zest and whisk.

Mix together the flour and baking powder. Slowly whisk the dry ingredients into the wet ingredients.

Take a piece of bread and dip it into the batter. Flip it over and make sure you cover the entire piece of bread with batter. Lift the piece of bread out of the batter and let any excess batter drip off.

Carefully dropped the pieces of bread into the batter. Fry 2 pieces at a time. Once one side starts to become golden brown, flip it over.
When the other side is golden brown, remove the Puffed French Toast from the oil and drain it on the cooling rack with the baking sheet underneath.

Roll the Puffed French Toast in the cinnamon sugar mixture. Continue frying all of the pieces of bread.

Enjoy!

Filed Under: Breakfast, Doughnuts Tagged With: , , , ,

Daring Bakers Challenge: Yeasted Meringue Coffee Cake

March 27, 2011 41 Comments

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I love baking yeast breads and don’t find yeast intimidating at all. The first thing I ever baked were yeast rolls (that was a lonnnng time ago, I was a child) It’s actually relaxing to knead dough for me.

For this Daring Baker’s Challenge, it was very easy but just time consuming. You had to wait an hour for it to rise and then another hour. I’m a very patient person but this time I found it very difficult to wait. I was so curious as to what the cake would taste like and I wanted to start chowing down! I’ve never had a coffee cake quite like it before but I loved every bite. It’s more like a sweet dough, somewhat like a brioche, than what you would actually think of as a cake.  For the filling, I used a simple chocolate chip and cinnamon and sugar mixture. I chose to double the amount of cinnamon and sugar because I’m a cinnamon addict. And of course you know I doubled the chocolate chips! ;) Cinnamon and chocolate are one of my favorite flavor combinations. If you’ve never tasted the gloriousness of cinnamon and chocolate, you absolutely must. As for the meringue, the meringue that oozed out of the holes in the coffee cake had the texture of a meringue but the inside was so different. I actually preferred the meringue inside the coffee cake because it had a melt in your mouth kind of texture. Sooo amazing!  It didn’t have the texture you would think of when you hear the word meringue.

I highly recommend you try out this coffee cake. If you’re scared me working with yeast, don’t be! It’s really not hard at all.

My tips for working with yeast:

*Use a digital thermometer. I always use one to measure the temperature of the water.

*PLEASE check the expiration date of your yeast. Of course old yeast isn’t going to work properly! :)

*When it says keep in a draft free area, do this:
- Put the dough in a bowl and cover it with plastic wrap. It works so much better than a kitchen towel
- When you begin working on the dough (as you’re getting your ingredients out), preheat the oven to 200 degrees. Once it reaches 200 degrees, turn the oven off! When it’s time to put the dough in a warm draft free area, the oven has cooled down just enough. This works perfectly! Trust me.

If you have any questions about working with yeast, just ask! :)

By the way, if you’ve been waiting for the cake tutorial, it’s coming up! It’s taking a bit longer. Lots of steps, photos, explaining are involved. But don’t worry, I haven’t forgotten and I’m working on it right now. :)

FILLED MERINGUE COFFEE CAKE
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake

Ingredients
For the yeast coffee cake dough:

4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature

10 strands saffron for Ria’s version (Saffron might be hard to find and it’s expensive, so you can substitute with ½ – 1 teaspoon of ground cardamom or ground nutmeg. Or simply leave it plain like Jamie’s version)

For the meringue:

3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar

For the filling:

Jamie’s version:
1 cup (110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
¼ teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate

Ria’s version:
1 cup (130 g / 5 oz.) chopped cashew nuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
½ teaspoon garam masala (You can make it at home – recipe below – or buy from any Asian/Indian grocery store)
1 cup (170g / 6 oz.) semisweet chocolate chips ( I used Ghirardelli)

Egg wash: 1 beaten egg
Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes

**Garam (means “hot”) masala (means “mixture”) is a blend of ground spices and is used in most Indian savory dishes. It is used in limited quantities while cooking vegetables, meats & eggs. There is no “one” recipe for it as every household has a recipe of their own. Below, I am going to share the recipe which I follow.

4 or 5 sticks (25 g) Cinnamon Sticks (break a stick and open the scroll)
3 ½ tablespoons (25 g / less than an ounce) Cloves, whole
100 g. (3.5 oz.) Fennel seeds
4 tablespoons (25 g / less than an ounce) Cumin seeds
1 ½ tablespoons (10 g / less than half an ounce) Peppercorns
25 g (less than half an ounce) Green Cardamom pods

In a small pan on medium heat, roast each spice individually (it hardly takes a minute) until you get a nice aroma. Make sure you stir it throughout so that it doesn’t burn. As soon as each spice is roasted, transfer it to a bowl to cool slightly. Once they are all roasted, grind into a fine powder by using a coffee grinder, or pestle & mortar. Store in an airtight container and use as needed.

Directions:

Prepare the dough:

In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling:In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:
In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

Line 2 baking/cookie sheets with parchment paper.

Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F (180°C).

Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.

Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

Filed Under: Uncategorized

Foodbuzz 24×24: Creating A Childhood Dessert Wonderland

March 27, 2011 83 Comments

I am so thrilled to be selected for the Foodbuzz 24×24. So what’s is it exactly? 24 Foodbuzz Featured Publishers from around the world are chosen to blog about a special meal all within the same 24 hours. :)

Now onto my dessert extravaganza!

There is nothing better in life than the flavors of sweet treats of childhood and the memories attached to them. When I dreamt up the ultimate party, I immediately began thinking of Funfetti, Sno-Ball Cupcakes and Peanut Butter and Jelly. But the thought of just serving a peanut butter and jelly sandwich just doesn’t get my blood flowing. I was certain I could fatten a peanut butter and jelly sandwich up, add another pound of sugar and create something more extraordinary. ;)

For my Foodbuzz 24×24, I’m going to take you all on a little journey through creating the ultimate party that transports your guests back to their childhood and creates new memories for children. The Childhood Dessert Wonderland Party gives guests the opportunity to experience memories of their favorite foods through updated versions. For many of us our fondest childhood memories are based around food and this party sparks childhood memories of our favorite foods (Funfetti!) and creates new memories for both adults and children alike. Of course you don’t have to make every dessert and drink I’ve made, these are just lots of ideas! :)

Peanut Butter and Jelly Donut Holes
 

The first flavor that comes to mind when I think of childhood is hands down peanut butter and jelly. I took my all time favorite dessert I’ve made for my blog and down sized them into bite sized treats. Each donut hole is stuffed with a peanut butter cream and sweet raspberry jam and dusted with a little extra sweetness. ;)

 You can use my donut recipe to make the dough or if you’re seriously yeast challenged or intimidated or just don’t have time, you can use canned biscuits. I swear I won’t tell! ;) To cut the donut holes, use a smaller circle cutter and for the frying time, they won’t take as long.

Making the Donuts

The peanut butter cream will also will used as the frosting for my Mini Fluffernutter Cupcakes, so make sure you save it! To make the peanut butter cream, follow my recipe here. Then set the frosting aside until you’re ready to use it.

Before you begin frying, prepare the piping bags. Fit two piping bags with a small circle decorating tips. Fill one with the peanut butter cream and one with raspberry jam.

Once the donut holes are done frying, take a donut hole and poke a hole in the side with your finger. First fill the donut hole with the raspberry jam.

Then with the peanut butter cream.

Once they’re filled, dust the donut holes with powdered sugar.

Displaying The Donut Holes

I don’t know about you but when it comes to donut holes, I don’t want to share. ;) That’s why I decided to display the donut holes in these cute mini bags. I bought these at Michael’s Craft Store.

 With your scissors, cut the bag like so.

You’ll want to double the bags so you don’t get a lot of grease on the bags. Place the donut holes inside of the bag. (I’ll take a couple bags please…)

Sno-Ball Cupcakes 

When I was a kid, I was in love with Hostess Snacks. (Come on, you know you were too! ;) ) They were so artery clogging good and I have fond memories of the glorious Sno-Ball Cupcake. A chocolate cake filled with vanilla cream, covered in marshmallow and colored sweetened flaked coconut. Pure sugar bliss.

Making The Sno-Ball Cupcakes…

Make my Black Magic Cupcakes or your favorite chocolate cake recipe or just use a box mix. But don’t use cupcake liners, just spray the cupcake pan with non stick spray. And don’t fill the cupcakes up too much! They should look like this once they’re baked:

Once the cupcakes are done baking, begin on the marshmallow cream. This will be used for the inside of the Sno-Ball cupcakes and the outside.

In a large mixing bowl with the paddle attachment (a handheld mixers works fine), mix together 1 cup  (2 sticks) of softened unsalted butter, two 13 ounce jars of marshmallow cream and 2 teaspoon of vanilla. So simple!

Put the marshmallow cream in a piping bag fitted with a large round decorating tip. Turn the cooled cupcake upside down, poke a hole in it with the decorating tip and squeeze the filling in. Continue doing this with all of the cupcakes.

Turn them back over and place the cupcakes on a baking sheet lined with parchment paper. Pipe the marshmallow cream around the cupcake, starting from the bottom and working your way up. The piping doesn’t have to be perfect.

Take a knife and spread the marshmallow cream around the cupcake. If it begins to stick, sprinkle it with powdered sugar.

If you need more marshmallow cream, just make some more. :) Moving onto the colored coconut.

Empty a (14 ounce) package of sweetened flaked coconut into a container and put a couple of drops of pink food coloring on the coconut.

Shake it up to coat all of the coconut with the food coloring.

Pat the colored coconut down onto the cupcakes. The baking sheet of cupcakes will look messy, don’t worry.

Transfer them over to another baking sheet lined with parchment paper and put your hand around the cupcakes and press the coconut down more firmly.

Displaying The Sno-Ball Cupcakes…

Color some more coconut like you did for the Sno-Ball Cupcakes. Use a different color for the coconut. Place the coconut on a cake plate and then display the Sno-Ball Cupcakes on top.

Mini Fluffernutter Cupcakes

You may recall my Fluffernutter Cupcakes and how I had never eaten a Fluffernutter sandwich as a child. Yet I had dreams of it’s gloriousness and this creation is my way of fulfilling my Fluffernutter Dreams. But I chose to make mini fluffernutter cupcakes this time because it means you can eat 10 of them. ;)

Making The Mini Fluffernutter Cupcakes…

Make my vanilla cupcake recipe. Divide the batter between two bowls. One bowl of batter will be used for these Mini Fluffernutter Cupcakes and the other bowl of batter will be for the Homemade Funfetti Cake Balls.

Line a mini cupcake pan with cupcake liners. Using a Tablespoon, scoop the batter into the liners.

Bake for about 15 minutes at 350 degrees.

Once the cupcakes have cooled completely, you can begin filling them. Fit a piping bag with a small circle decorating tip. Fill the bag with marshmallow cream.

Pipe the filling into each cupcake. Press all the way down to the bottom of the cupcake and then squeeze. If it starts to ooze out, no worries.

Fit another piping bag with a star decorating tip. (I use Ateco #846. You can also use a Wilton #1M tip) Fill the piping bag with the peanut butter frosting that you saved from the Peanut Butter and Jelly Donut Holes. Pipe a star onto each cupcake.

Cut some mini marshmallows into pieces and place in the center of the peanut butter frosting star.

Displaying The Mini Fluffernutter Cupcakes…

Spread out some mini marshmallows on a plate.

Place the cupcakes on the plate and on top of the marshmallows. This makes the plate of cupcakes look more interesting because they’re at different heights. :)

Funfetti Cake Balls

When I was a kid, I always wanted Funfetti Cake for my birthday but with Betty Crocker Party Chip frosting and so did every kid at my school. Now as an adult, I still have a deep love affair with Funfetti. But this time, I wanted to make homemade Funfetti Cake but in mini form. Is there anything better than Homemade Funfetti Cake Balls? I think not. (well maybe bagels ;) )

Making The Homemade Funfetti Cake Balls…

Add 1 1/2 Tablespoons of sprinkles to the other bowl of vanilla cake batter. Fold the sprinkles in.

Pour the cake batter into a lightly greased 9 inch cake pan and bake at 350 degrees for about 25 minutes or until a knife inserted into the cake comes out clean.

Once the cake has cooled, crumble the cake into a bowl and add 1/2 – 3/4 a jar of Betty Crocker Party Chip Frosting. I’m addicted to this frosting. Mix it up.

Take a Tablespoon and scoop the ball of cake onto a baking sheet lined with parchment paper.

Roll them into balls. Put the baking sheet with the cake balls in the refrigerator to chill for a couple of hours. I cover them with plastic wrap.

Remove the cake balls from the refrigerator. Melt a bag of candy melts in a microwavable bowl. Be careful not to overheat them.

I’m super fancy and use a chopstick to poke into the cake ball. ;) Dip the cake ball into the melted candy melts and use a spoon to pour more of candy melts over the cake ball.

Tap the stick holding the cake ball on the side of the bowl and spin it around while tapping to remove any excess chocolate.

Place the cake balls on the baking sheet and top with sprinkles.

Displaying The Homemade Funfetti Cake Balls…

Pour Mike and Ikes in a bowl. (I also used jelly beans for another bowl)

Place the cake balls on top.

Peanut Butter and Jelly Milkshakes

I first discovered this magnificent creation at Disney’s Hollywood Studios at the 50′s Prime Time Cafe. Who doesn’t love a peanut butter and jelly sandwich but in milkshake form?

To make the milkshake, you just need 2 Tablespoons of creamy peanut butter, 2 Tablespoons of grape jelly (you can use another flavor), 3-4 large scoops of vanilla ice cream and 1/2 cup of whole milk.

First mix together the peanut butter and jelly. Add the peanut butter and jelly mixture to the blender. Then add the ice cream into the blender and finally the milk. If it’s too thick, add more milk.

Put the ice cream in a little shot glass or small cup. Top with whipped cream and a jelly bean. :)

Creamsicle Milkshakes

My favorite ice cream as a child were those little cups of orange sherbet and vanilla ice cream swirled together. In case you’re wondering, my favorite ice cream today is Rocky Road. These milkshakes are so simple but a little more exciting than a little cup of ice cream. ;)

You’ll need 2 large scoops of vanilla ice cream, 1 large scoop of orange sherbet and 1/2 cup of orange juice. Just blend it up and pour into a little cup.

Top with whipped cream and a orange sherbet Jelly Belly. :)

 The Recipes

Peanut Butter and Jelly Donut Holes Using Yeast Dough

Peanut Butter and Jelly Donut Holes Using Canned Biscuits

Sno-Ball Cupcakes

Mini Fluffernutter Cupcakes

Homemade Funfetti Cake Balls

Peanut Butter and Jelly Milkshakes

Creamsicle Milkshakes

Filed Under: Cake, Chocolate, Cupcakes, Dessert, Doughnuts, Frozen Desserts, Mini Desserts Tagged With: , , , ,

Chocolate Chip Cookie Dough Bars

March 25, 2011 89 Comments

I have a serious cookie dough addiction. When it comes to baking cookies, I bake them just to eat the dough. Rarely do the cookies even make it to the oven unless my mama begs me to make them for her. I know I can’t be alone in my problem ;) Since I’m a huge cookie dough lover addict/I have a problem, cookie dough truffles have a special little place in my heart and make my heart skip a beat just thinking of them.  But I wanted to change things up and make giant sized truffles in the form of chocolate chip cookie dough bars. Oh yes! And since peanut butter and chocolate belong together, I poured on a thick layer of milk chocolate and peanut butter on top. Pure love in cookie dough form. :)

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together 1/2 cup of softened unsalted butter and 3/4 cup of packed light brown sugar for about 3 minutes.

Then add in 1 teapoon of vanilla extract.

On low speed, alternate between adding 2 cups of all purpose flour and 1 (14 ounce) can of sweetened condensed milk. Mix until combined.

Throw in 2 cups of mini chocolate chips.

Fold them in! I know you want to taste the cookie dough. ;)

Line a 8 by 8 inch baking pan with parchment paper. Press the cookie dough into the pan using your hands. If it starts to stick, put a little bit of flour on your hands. Not too much though, you don’t want to be eating a bunch of flour.

Cover the cookie dough bars with plastic wrap and chill it in the refrigerator for 3 or more hours until firm. I typically refrigerate them overnight and then put the top layer of peanut butter and chocolate on the next day. That way, I know they’ll be firm but 3 hours is just fine. :)

In a large micowavable bowl, combine 1 cup of creamy peanut butter (not the natural kind) and 2/3 cup of milk chocolate chips. Nothing is better than chocolate and peanut butter except cake and bagels.

Melt it in the micowave. Be careful not to overheat the chocolate.

Take the cookie dough bars out of the refrigerator. Lift them out holding the parchment paper and place the bars on a cookie sheet.

Pour the melted chocolate/peanut butter mixture over the bars. Do your best to keep the topping on the bars and not let it pour too much off the sides.

Using a spatula, spread it out. Refrigerate the bars for an hour or more until the topping is firm.

Cut into small pieces and enjoy!

Chocolate Chip Cookie Dough Bars

1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 (14 ounce) can sweetened condensed milk
2 cups mini chocolate chips
1 cup creamy peanut butter (not the natural kind)
2/3 cup milk chocolate chips.

In a mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the unsalted butter and light brown sugar for about 3 minutes

Once that’s combined, add in 1 teaspoon of vanilla extract and mix.

With the mixer on low speed, alternate between adding the flour and sweetened condensed milk. Mix until combined.

Add in the mini chocolate chips and fold them in with a spatula.

Line a 8 by 8 inch baking pan with parchment paper. Press the cookie dough into the pan. If the cookie dough starts to stick to your hands, put a small amont of flour on your hands. Don’t use too much though.

Cover the cookie dough bars with plastic wrap. Place the cookie dough bars in the refrigerator for 3 or more hours until they’re firm. I typically refrigerate them overnight and then put the chocolate/peanut topping on the next day.

To make the glaze:

Combine the milk chocolate chips and peanut butter in a microwavable bowl. Melt in the microwave. Be careful not to overheat the chocolate.

Take the cookie dough bars out of the refrigerator. Hold onto the parchment paper and pick them up out of the pan. Put the cookie dough bars (that are still on the parchment paper) onto a baking sheet.

Pour the melted chocolate/peanut butter mixture over the cookie dough. Try your best to keep the melted chocolate/peanut butter from going onto the sides.

Spread the mixture out with a spatula.

Chill the bars in the refrigerator for an hour or more until the topping is firm.

Cut into small pieces and enjoy!

Filed Under: Bars, Chocolate Tagged With: ,

Mini Orange Scones for Kelly Confidential

March 22, 2011 68 Comments

Foodbuzz and Electrolux have teamed up together for a Top 9 Tea Party Takeover. Featured Publishers were asked to create a tea party themed recipe before March 23rd and for every recipe created, Electrolux will donate $50 towards Ovarian Cancer Research.

Not only are Featured Publishers given the chance to help raise money but you can do your part to help out! Just visit the Kelly Confidential site and pick out the perfect tea party outfit for Kelly. Each time you choose an outfit, Electrolux will donate $1 to Ovarian Cancer Research. It just takes a couple of minutes and it’s for an amazing cause. :)

When I think of tea parties, I think of mini desserts, tea (of course!), scones and Florida. You’re probably wondering what Florida has to do with tea parties? While I lived in Florida and visited the Grand Floridian Resort, a Disney resort, I would always see the ladies from The Red Hat Society. They’re a group of sweet ladies who wear purple and red and gather together for fun activities. They would would be all decked out in their adorable outfits dining at the Garden View Lounge, the Grand Floridian’s lovely restaurant that serves afternoon tea. Some of the ladies went all out and even wore purple boas!

I decided on one of my favorite sweet treats that first come to mind when I think of tea parties, scones. I just realized I’ve never made scones for my blog! My scones are mini sized because that means you can eat a dozen of them (kidding) and I of course was inspired by Florida so I decided to make orange flavored scones.

Grate 1 Tablespoon of orange zest. Set aside.

Cut up 1 1/2 sticks (12 Tablespoons) of cold unsalted butter. Put the plate of butter in the refrigerator until you need to add it.

In a large mixing bowl with the paddle attachment, mix together 2 cups of all purpose flour, 1/4 sugar, 1 Tablespoon baking powder, 1 teaspoon kosher salt and 1 Tablespoon orange zest.

Add in all of the butter and mix on low speed until the mixture looks like small peas.

Whisk together 1/2 cup of cold heavy whipping cream and 2 large eggs. Pour the mixture slowly into the mixing bowl.

Mix until the dough comes together. Then dump the dough onto the counter that has been dusted with flour.

By the way, I’m working with some of the dough in these photos, not all of it. You will have more scones. Flatten the dough out so that it’s 3/4 inch thick. I just use my hands to flatten the dough but you can use a floured rolling pin. Try your best to flatten the dough into a square.

Cut the edges off with a knife that has flour on it. (that way it doesn’t stick). You want the dough to be a square.

Cut the large squares into smaller squares. (each square should be 2 inches long and 2 1/2 inches wide)

Then cut each square diagonally.

Place the scones on a baking sheet lined with parchment paper. Brush the scones with an egg wash. The egg wash is 1 large egg mixed with 1 Tablespoon of milk or water.

Bake the scones at 400 degrees for 15 minutes.

Place the scones on a cooling rack. Allow the scones to sit for 15 minutes.

Make the orange glaze to drizzle on top. Combine 1/4 cup of powdered sugar and 1 1/2 Tablespoons of freshly squeezed orange juice. I just use a fork to drizzle the glaze on top of the scones.

Enjoy!

Mini Orange Scones
(adapted from Ina Garten)

2 cups all purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon kosher salt
1 Tablespoon orange zest
1 1/2 sticks (12 Tablespoons) cold unsalted butter, diced
1/2 cup cold heavy whipping cream
2 large eggs
1 egg mixed with 1 Tablespoon of milk or water
1/4 cup powdered sugar
1 1/2 Tablespoons freshly squeezed orange juice

Grate 1 Tablespoon of orange zest.

Cut the butter into pieces and place the butter in the refrigerator until you’re ready to use it.

In a large mixing bowl, mix together the all purpose flour, sugar, baking powder, kosher salt and orange zest. Add in the cold butter and mix on low speed until the mixture looks like small peas.

Whisk together the cold heavy whipping cream and eggs. Slowly pour the liquid into the mixing bowl until it’s combined.

Dump the dough onto the floured counter. Either pat the dough out with your hands or roll out the dough with a floured rolling pin. Try to form the dough into a square.

Cut the edges off to form a square. Cut the larger square into smaller squares. You should cut the dough into 2 1/2 inches long and 2 inches wide squares. Then cut each square diagonally.

Place the scones on a baking sheet lined with parchment paper. Brush the scones with the egg wash. The egg wash is 1 large egg mixed with 1 Tablespoon of milk or water.

Bake at 400 degrees for 15 minutes.

Cool the scones on a cooling rack.

Make the orange glaze:

Combine 1/4 cup of powdered sugar and 1 1/2 Tablespoons of freshly squeezed orange juice.

Drizzle the glaze on the scones after they’ve cooled for 15 minutes.

Enjoy!

Filed Under: Breakfast, Dessert, Mini Desserts

Peanut Butter Banana Oatmeal Squares

March 22, 2011 218 Comments

I’m going to put you all in shock. This recipe does not have any oil, butter or pounds of sugar. In fact there’s only 1/4 cup of brown sugar! Don’t worry, you didn’t get lost and go to the wrong blog. ;)

As you may know, I enjoy waking up super early and breakfast is the love of my life. My breakfast of choice now are bagels but there was once a time when oatmeal was my favorite breakfast. I cooked a banana into the stovetop oats, sprinkled in cinnamon, added in vanilla extract (I am fancy!) and topped it with peanut butter or Barney Butter (almond butter). My glorious oat breakfast was heaven in an Anthropologie bowl. But I just can’t part ways with my dear bagel, so I decided to recreate my once magnificent breakfast in a bar form. Mashed banana and peanut butter are combined into the oat mixture and create such a satisfying and flavorful (and healthy <–yes that word is on my blog) snack. Or if you like, you can cut the Peanut Butter Banana Oatmeal Squares into larger pieces and eat them for my favorite meal, breakfast. :)

In a large bowl mix together 1 1/2 cups of quick cooking oats, 1/4 cup packed light brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of kosher salt and 1 teaspoon of ground cinnamon.

Add in 1 teaspoon of vanilla extract, 1/2 cup milk and 1 lightly beaten large egg. Mix it up!

 

 

Then add in 1 large mashed banana and 1/4 cup of creamy peanut butter. Combine everything together.

Pour the mixture into a lightly greased 8 by 8 baking pan.

Spread it out evenly.

Bake at 350 degrees for 20 minutes. Cut into squares and enjoy. Top with extra peanut butter if you like! :)

Peanut Butter Banana Oatmeal Squares

1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Then add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.

Cut into squares and enjoy!

Just to clarify :) If you found my recipe on Pinterest with the suggestion about using applesauce in place of the brown sugar…Do not use applesauce in place of the brown sugar.
Applesauce is not used as a sugar substitute in baking, it’s a fat substitute.
It’s also a liquid and will mess up the texture of the squares because of the added liquid.
So please use brown sugar, it’s only 1/4 cup for an entire pan. Not that much. :)

And because I keep getting this question: do not use honey. Honey is a liquid…brown sugar isn’t. The added liquid will mess up the texture of the squares. Honey also causes whatever you’re baking to brown more quickly and you would have to change the temperature and baking time. It also has acid and would need to be neutralized with baking soda.

 

Filed Under: Bananas, Bars, Breakfast, Peanut Butter Tagged With: , , , ,

Banana Blueberry Crumb Muffins

March 20, 2011 44 Comments

A little fact: I’m a morning person. I have no reason to wake up early but I enjoy the calmness of mornings, knowing that most of the West Coast is still sleeping while I’m awake. But the one thing I love more than anything is my breakfast! I’m a breakfast lover and every morning I eat my wheat bagel (I am Gingerbread Bagels – during the holidays I eat gingerbread bagels) and drink my giant sized coffee. Not only am I a morning person but I’m a creative of habit. Bagels are what I eat every morning. You’ll never see me eating eggs (I have a strong aversion to them) or pancakes (I like pancakes while on vacation) or muffins (muffins are for vacation, calories don’t count on vacation). But sometimes I attempt to switch things up and if I do, it needs to have a crumbly topping because I’m a crumb topping fanatic and am notorious for picking the crumbs off muffins. So I tried to change my ways and baked some muffins for breakfast. But you can probably guessed what happened? I ate my bagel, picked the crumbs off the muffins, called my dad and asked him if he’d like to pick up some banana blueberry muffins with a little bit of crumbs on top. I’m happy to report he enjoyed them thoroughly but I was so busted for picking off the crumbs! ;)

Sift together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon kosher salt. Set aside. Mash 3 very ripe large bananas. Set aside

In a large mixing bowl with the paddle attachment (a handheld mixer works fine) combine 1/3 cup melted unsalted butter, 3/4 cup sugar, the mashed bananas and 1 large egg at room temperature.

Once combined, slowly add in the dry ingredients until almost combined.

Take a spatula and fold the ingredients together.

Add in 1/2 cup blueberries and fold them into the muffin batter.

Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the batter into the liners.

Set the muffin pan aside while you work on the crumb topping. To make topping, mix together 1/3 cup brown sugar, 1/2 teaspoon ground cinnamon, and 2 Tablespoons of all purpose flour. Then add in 1 Tablespoon of cold diced unsalted butter. <–I like to double this!! :)

Cut the butter into the other ingredients with a fork.

Sprinkle the crumb topping on top of the muffins.

Bake the muffins at 375 degrees for 18-20 minutes. Enjoy!

Banana Blueberry Crumb Muffins
(adapted from allrecipes)

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 very ripe bananas, mashed
3/4 cup sugar
1/3 cup unsalted butter, melted
1 large egg, at room temperature
1/2 cup blueberries
1/3 cup packed light brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1 Tablespoon unsalted butter, diced

Sift together the flour,  baking powder, baking soda and kosher salt. Set aside.

Mash the bananas and set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the mashed bananas, sugar, melted butter and egg.

Then slowly add in the dry ingredients until almost combined. Take a spatula to fold the ingredients together.

Add in the blueberries and fold them into the batter.

Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the muffin batter into the muffin liners. Set aside.

In a bowl, mix together the light brown sugar, all purpose flour and ground cinnamon. Add in the cold diced butter and use a fork to cut the butter into the other ingredients.

Sprinkle the topping on each muffin. Bake the muffins at 375 degrees for 18-20 minutes or until a knife inserted into the muffins comes out clean.

Enjoy!

Filed Under: Blueberries, Dessert Tagged With: , , ,

The Daring Kitchen Food Talk – A Portland Decadent Dessert Journey

March 19, 2011 20 Comments

Hi everyone. :) My Food Talk article that I wrote for The Daring Kitchen is now up! I went on a delicious dessert adventure to two of the most popular bakeries in NW Portland. In the article, I share my thoughts of the bakeries, the desserts and lots of photos of sweet treats! So please check it out and I hope you enjoy! :)

Here’s the article: A Portland Decadent Dessert Journey

Filed Under: Daring Bakers, Daring Cooks Tagged With: , , ,

Barney Butter Frosting and Jelly Butter Break Ups

March 18, 2011 30 Comments

In case you haven’t noticed or are new to my blog, I find it very hard to follow exact recipes, rules and always have to completely change the recipe or add my own spin.  When I looked this week’s recipe for French Fridays with Dorie, I knew in my little heart that I could just not make the Salted Butter Breaks Ups as Dorie wrote the recipe.

I have to admit I never really crave the sweet/salty combination although I do like it occasionally. Typically I crave just sweet or sour. But this time, I was craving sweet and almond butter and jelly. So I took Dorie’s recipe and took out almost all of the salt and ended up with a buttery shortbread type of cookie. Pure love in cookie form. But who wants to eat plain shortbread? Not me. ;) I searched in my kitchen for the one true secret love of my life, Barney Butter and whipped up some Barney Butter Frosting.  Then I spread a thick layer of pure Barney Butter love on a piece of the butter break ups and a thick layer of strawberry jam. Yes I totally Americanized this French dessert. I told you I couldn’t follow the rules! ;)

Unfortunately I can’t give you the recipe for the Butter Break Ups because we’re not allowed to for French Fridays with Dorie. The recipe is in Dorie Greenspan’s Around My French Table book. But I can show you how to make my Barney Butter Frosting!

First sift 1 cup of powdered sugar and set it aside.

In a large mixing bowl with the paddle attachment, mix together 1 cup of crunchy Barney Butter (you can also use smooth) and 7 Tablespoons of softned unsalted butter. Yes I totally destroyed the nutritional aspect of Barney Butter.

Add in 1 teaspoon of vanilla extract and mix!

Slowly add in the powdered sugar until it’s completely combined.

Then pour in 1/3 cup of heavy whipping cream and mix it for about 3 minutes. Now that’s Barney Butter Frosting love….

Cut the Butter Break Ups into pieces. I like to cut them in different shapes.

Spread a thick layer of Barney Butter Frosting on one side.

And a thick layer of jam on the other.

Sandwich them together and enjoy! :)

Barney Butter Frosting

1 cup powdered sugar, sifted
1 cup crunchy Barney Butter
7 Tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup heavy whipping cream

Mix together the Barney Butter, unsalted butter and vanilla extract at medium speed.

Slowly add in the powdered sugar at low speed. Once the powdered sugar is incorporated, increase the speed for about a minute.

Add the heavy whipping cream and increase the speed. Mix for a couple of minutes until the frosting is smooth.

Filed Under: Uncategorized Tagged With: , , ,
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