Twix Cheesecakes

June 30, 2011 250 Comments

In my humble opinion, desserts and candy belong together. Butterfingers make cupcakes a little more intriguing, blondies filled with peanut butter cups are even more irresistible, gummy worms taste better when they’re coming out of a cupcake and Twix in cheesecake….well that just makes me drool. How can I not drool when one of my favorite desserts, mini cheesecakes, are combined with my #3 favorite candy in the entire universe? Yes my friends, Twix are my #3 favorite candy. By the way if you’re curious, Butterfingers are #1 and Baby Ruth’s are #2. Now on with this candy filled recipe!

First make the crust for the mini cheesecakes. In a food processor, grind up 1/2 package of Oreos. (about 20 Oreos) I love Oreos just in case it wasn’t completely obvious. :)

Add 1 Tablespoon of sugar and mix it up.

Pour in 1/4 cup melted unsalted butter and stir to coat all of the cookie crumbs with butter. Butter makes everything better.

Line a cupcake pan with cupcake liners. Scoop 1 Tablespoon of cookie crumbs into each cupcake liner.

Press the crumbs down firmly with your hands. Set the cupcake pan aside while you make the cheesecake batter.

In a bowl of a stand mixer with the paddle attachment, mix 1 pound of softened cream cheese until smooth.  Then pour in 1/2 cup sugar. Mix on medium low speed.

Add in 1/2 teaspoon of vanilla extract. Mix mix!

Whisk 2 eggs and slowly pour them in while the mixer is on low speed. Then add in 1/2 cup sour cream and mix.

Set the bowl aside while you chop up the Twix bars. Mmm Twix how I love you.

Take 12 mini Twix bars and chop each one up into small pieces like so.

Throw them into the bowl.

Carefully fold them in. I could just bathe in that cheesecake batter. Actually I could bathe in all cheesecake batter.

Take an ice cream scooper and scoop the cheesecake batter into each cupcake liner.

Bake the cheesecakes at 275 degrees for 30 minutes. Now here comes the hard part, chill the cheesecakes in the refrigerator overnight. Yes we must wait overnight. A shame isn’t it? But oh so worth it.

Then devour the cheesecakes and eat some extra Twix bars on the side.

Twix Cheesecakes

makes 12 cheesecakes

Crust
1/2 package Oreos (20 Oreos)
1 Tablespoon sugar
1/4 cup unsalted butter, melted

Cheesecake Batter
1 pound cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
12 mini Twix bars, chopped into small pieces (I use the Fun Sizes Twix Bars)

Preheat the oven to 275 degrees F.

In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter.

Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling.
(Sometimes I have some cookie crumb mixture left over. So if you do too, don’t worry.)

In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.
Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in.

Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 degrees  F for 30 minutes. Chill the cheesecakes overnight in the refrigerator. Then enjoy!

Filed Under: Candy, Cheesecake, Chocolate, Dessert Tagged With: , , ,

No Bake Chocolate Peanut Butter Oat Bars

June 27, 2011 78 Comments

Oatmeal used to be the only food I would eat for breakfast. It was the love of my life, my breakfast obsession and the one meal I truly looked forward to. But now my favorite breakfast is the glorious bagel (obviously and yes I like to be dramatic by calling the bagel glorious) and it’s the only food I ever eat for breakfast. I don’t crave pancakes, waffles, cereal and of course never eggs. Even though bagels are now the number one love of my breakfast life, oats are one of my favorite ingredients when it comes to baking. I drool over oatmeal cookies and no bake cookies. But now I swoon over these no bake bars with oats. Oh my stars could I devour the whole batch (if that was possible). There’s nothing quite like buttery oats topped with peanut butter and chocolate. Well maybe a bagel, a gingerbread bagel to be exact.

Melt 3/4 cup unsalted butter in a large saucepan over medium low heat. Then add in 1/2 cup packed light brown sugar.

Add in 1 teaspoon vanilla extract. Stir it up.

Throw in 3 cups quick cooking oats. Stir and cook over medium low heat for 4 minutes.

While the oat mixture is cookng, melt 1 cup semi sweet chocolate chips and 2/3 cup creamy peanut butter in a microwavable bowl. Set aside.

Remove the saucepan from the heat and press 3/4 of the oat mixture into the bottom of a lightly greased 8 by 8 inch baking pan.

Pour the chocolate/peanut butter mixture over the bottom layer of oats. Oohhh my do I love chocolate and peanut butter, especially when it’s all melted. Yum yum yum!

Spread it out. I could take a nap on top of that melted chocolate and peanut butter.

Crumble the remaining oat mixture on top.

Refrigerate for 3 hours. Yes we have to wait. Oh the agony! Then cut into squares and enjoy. Mmmmm.

No Bake Chocolate Peanut Butter Oat Bars

3/4 cup unsalted butter
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semi sweet chocolate chips
2/3 cup creamy peanut butter

In a large saucepan, melt the butter over medium low heat. Add in the brown sugar and vanilla extract. Mix to combine. Add in the quick cooking oats and stir. Cook the oat mixture over medium low heat for 4 minutes.

While the oat mixture is cooking, melt the chocolate chips and peanut butter in a microwavable bowl. Then set aside.

Lightly grease an 8 by 8 inch baking pan. Press 3/4 of the oat mixture in the bottom of the pan. Pour the melted chocolate and peanut butter over the oats.

Take the remaining oat mixture and crumble it over the chocolate/peanut butter. Refrigerate the bars for at least 3 hours. Then cut into squares and enjoy!

Filed Under: Bars, Chocolate, Dessert, Peanut Butter Tagged With: ,

Cinnamon Toast Crunch Marshmallow Treats

June 24, 2011 36 Comments

My love runs deep for my favorite spice cinnamon and I can’t get enough of cinnamon flavored sweet treats. Cinnamon toast, cinnamon rolls (times a million), cinnamon raisin bread, Ben and Jerry’s cinnamon bun ice cream and Cinnamon Toast Crunch Cereal all make me drool. But combine Cinnamon Toast Crunch with butter and marshmallows and oh my goodness you’d have to drag me away from the pan before I eat the entire batch. I adore marshmallow treats but these Cinnamon Toast Crunch Marshmallow Treats are marshmallow treat heaven. Wouldn’t marshmallow treat heaven be incredible by the way?

Melt 5 Tablespoons unsalted butter over medium low heat.

Add in 4 cups of mini marshmallows. Oh how I love mini marshmallows and my green spatula.

Mix it up and melt the marshmallows. Is there anything better than melted marshmallows? Maybe, that’s if you consider things like bagels and cake and frosting and ice cream and nevermind.

Add in 5 cups of Cinnamon Toast Crunch.

Stir it up and coat all of the cereal. Ok you may notice I don’t have a photo of the mixture in the pan. Well I have a serious problem when it comes to eating it before it actually makes it to the pan. So I got distracted. But now’s the time to put the mixture into a lightly greased 8 by 8 inch pan.

Cut into squares and chow down!

Cinnamon Toast Crunch Marshmallow Treats
4 cups mini marshmallows
5 cups Cinnamon Toast Crunch Cereal
5 Tablespoons unsalted butter

Measure out the mini marshmallows and cereal. Set aside.

In a large saucepan, melt the unsalted butter over medium low heat. Once the butter is melted, add the mini marshmallows. Stir the marshmallows until they’re melted.
Remove the saucepan from the heat and add in the cereal. Stir to completely coat the cereal with the marshmallow mixture.

Put the cereal mixture into a lightly greased 8 by 8 inch pan. Evenly spread it out and pat it down with a spatula.
Cut into squares and enjoy!

Filed Under: Bars Tagged With: ,

Southern Banana Pudding

June 22, 2011 47 Comments

In a 1 1/2 quart baking dish, place vanilla wafers on the bottom of the dish.

Slice 4 large bananas. Yes I realize I didn’t take a photo of all four bananas.

Place the slices from two of the bananas on top of the vanilla wafers. Set the baking dish and set the remaining banana slices aside.

Mix together 3/4 cup sugar, 1/3 cup all purpose flour (or 3 Tablespoons cornstarch) and 1/4 teaspoon kosher salt in a large saucepan. Whisk in 2 cups whole milk. Heat the mixture over medium low heat for about 5 minutes until the mixture is warm and bubbles form.

Separate three large eggs (at room temperature). The whites will be used for the meringue so don’t throw them away!

Whisk the egg yolks.

Add some of the warmed milk mixture to the egg yolks and whisk it up.

Pour it back into the large saucepan.

Whisk whisk whisk!

Heat the mixture over medium low heat for 10 minutes until it thickens. Whisk while it heats up. Remove the pudding from the heat and add in 2 Tablespoons of diced softened unsalted butter. Mmmm butter!

Add in 1 1/4 teaspoons of vanilla extract and whisk it in.

Pour half of the pudding over the bananas and spread it out.

Put more vanilla wafers on top of the pudding.

Place the remaining bananas slices on top of the vanilla wafers.

Pour the rest of the pudding over the banana slices. Set the pudding aside and make the meringue.

Pour the egg whites in a bowl of a stand mixer with the whisk attachment. Turn it on medium speed and then increase it to high speed. Then slowly add in 1/4 cup sugar. Whip until stiff peaks form. The texture of the merginue will be smooth and silky. I’m at a loss for words but that’s the best way to describe it!

You can either spread the meringue on top of the pudding or pipe it like I did. Just put it in a piping bag fitted with a star tip and pipe it on top.

Place the banana pudding until the broiler until the meringue lightly browns. Watch it carefully or you’ll burn it. And don’t put the banana pudding too close to the broiler. I put it on the middle rack.

Enjoy!

Southern Banana Pudding

1 box vanilla wafers (you won’t need all of the vanilla wafers from the box)
4 large bananas
1 cup sugar, divided
1/3 cup all purpose flour (or 3 Tablespoons cornstarch)
1/4 teaspoon kosher salt
2 cups whole milk
2 Tablespoons unsalted butter, softened and diced
1 1/4 teaspoons vanilla extract
3 large eggs, separated

Slice 4 large bananas. Place a layer of vanilla wafers on the bottom of a 1 1/2 quart baking dish. Put the slices from two of the bananas on top of the vanilla wafers. Set the remaining banana slices aside.

Combine 3/4 cup sugar, flour and kosher salt in a large saucepan. Whisk in the milk. Heat the mixture over medium low heat for 5 minutes until the mixture is warm and bubbles begin to form.

Separate the eggs. Set the egg whites aside for the meringue.
Whisk the egg yolks. Add some of the warm milk mixture to the egg yolks and whisk it in. Pour the egg yolk mixture back into the saucepan. Heat over medium low heat for 10 minutes until thickened. Whisk while the mixture heats up.

Once it thickens, remove the pudding from the heat and add in the diced butter and vanilla extract. Whisk it in.
Pour half of the pudding over the banana slices.
Place more vanilla wafers on top of the pudding. Put the remaining banana slices on top of the vanilla wafers.
Pour the rest of the pudding over the banana slices.

In a bowl of a stand mixer with the whisk attachment, whip the room temperature egg whites starting on medium speed and then increase to high speed.  Slowly pour in 1/4 cup sugar. Whip the egg whites until stiff peaks form. The meringue should be smooth and not too stiff. If it looks clumpy, you whipped the meringue too long.

Spread the meringue on top of the pudding or pipe it on top of the pudding. To pipe the meringue, place it into a piping bag fitted with a star tip. Quickly pipe the meringue onto the pudding.

Place the banana pudding until the broiler on the middle rack until the meringue lightly browns. Watch the meringue so it doesn’t burn.

Serve warm and enjoy!

Filed Under: Bananas, Dessert, Uncategorized Tagged With:

Worms In Dirt Cupcakes

June 20, 2011 54 Comments

When it comes to desserts, I tend to gravitate towards whimsical desserts and sweet treats that remind me of my childhood. Sure I love baking chocolate chips cookies and could chow down on a dozen if it was humanly possible but I prefer recipes that are a little more intriguing and involved for me. Baking recipes like Pig Pickin Cake decorated with candy orange slices, Jell-O Poke Cake with Nerds sprinkled on top, Fluffernutter Cupcakes filled with marshmallow cream and now Worms and Dirt Cupcakes keep my mind going round in circles with recipe ideas and keep me fascinated for hours. Not to mention I must admit a Worms in Dirt Cupcake filled and frosted with chocolate buttercream, topped with cookie crumbs as dirt and stuffed with gummy worms coming out of the cupcake makes eating dessert much more entertaining.

First make the chocolate cupcakes. I use my favorite chocolate cupcake recipe for Black Magic Cupcakes. But if you prefer, go ahead and use a box mix (devil’s food is good!).  I don’t judge. :) Allow the cupcakes to cool completely before filling and frosting.

Make the chocolate buttercream. Oh my goodness do I want to bathe in this buttercream. It is oh so addicting and oh so good. Sift 3 cups powdered sugar and set aside.

Then sift 2/3 cup unsweetened cocoa powder into a bowl of a stand mixer with the paddle attachment. Add in 1/2 cup melted unsalted butter.

Mix on medium low speed until the ingredients are completely combined.

Alternate between adding the powdered sugar and 1/3 cup whole milk.

Then add 1 teaspoon vanilla extract. Mix until the frosting is smooth. Eat some frosting, I do.

Put some of the frosting in a piping bag fitted with a round decorating tip. Insert the tip into the cupcake all the way down to the bottom. Squeeze the frosting into the cupcake.

Using a small spatula or knife, spread some of the chocolate buttercream on top of the cupcake.

In a food processor, grind up some chocolate sandwich cookies. You can use whatever kind of chocolate sandwich cookies you like. Mine are chocolate on the outside and inside. Mmmm cookies.

Press the crumbs onto the frosting.

Now comes my favorite part, the gummy worms! Take a gummy worm and insert it into the hole in the cupcake (the hole filled with frosting).

Take another gummy worm. If you like, you can cut it in half. Insert it into the hole too. At this point, I typically take some more cookie crumbs to press them on top of the cupcake.

Enjoy!

Worms In Dirt Cupcakes

Black Magic Cupcakes (you can use box cake mix instead, Devil’s Food would be great)
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs, room temperature
1 cup buttermilk, room temperature and shaken
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup freshly brewed strong coffee, make sure it’s hot!

Chocolate Buttercream
3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted
1/3 cup whole milk
1 teaspoon vanilla extract

1 package chocolate sandwich cookies
2 packages gummy worms (you’ll need about 48 gummy worms)

Preheat oven to 350 degrees. Line a cupcake pan with cupcake liners.

Sift the flour, sugar, cocoa powder, baking powder, baking soda and kosher salt into a bowl of a stand mixer fitted with the paddle attachment. Mix the ingredients together.
In a medium sized mixing bowl, whisk together the eggs, buttermilk, canola oil, and vanilla extract.

Prepare the coffee maker and start brewing the coffee. It’s important that the coffee is very hot when you add it to the batter because if it isn’t, your batter will have a lot of lumps and the cupcakes will sink in the middle.

Turn the mixer of low and slowly add the wet ingredients to the dry ingredients until somewhat combined. Slowly pour in the 1 cup of strong hot brewed coffee. Mix until barely combined.
There may be some lumps in the batter but there shouldn’t be too many. Use a spatula and give the batter a stir to incorporate it a bit more. The batter will be VERY thin, like liquid.

Pour the batter into a measuring cup. Carefully pour the batter halfway into each cupcake liner. I use a paper towel to wipe off the dripping batter after pouring each one. It can get messy.
Bake at 350 degrees for 14-15 minutes. Don’t open the oven up until they’re done, you don’t want them to sink in the middle.

Cool the cupcakes in the cupcake pan for about 10 minutes. Then remove from the pan and let them cool completely on a cooling rack before filling and frosting.

Now make the chocolate buttercream. Sift the powdered sugar and set aside.
Sift the unsweetend cocoa powder into a bowl of a stand mixer with the paddle attachment. Add in the melted unsalted butter. Mix on medium low speed until completely combined.
On low speed, altenate between adding the powdered sugar and milk. Then add in the vanilla extract and mix on medium high speed until the frosting is smooth.

Take a piping bag fitted with a round decorating tip and fill it with some of the chocolate buttercream. Insert the tip into the cupcake (until it reaches the bottom of the cupcake) and squeeze the buttercream into the cupcake. Continue filling all of the cupcakes.
Then take a small spatula or knife and frost all of the cupcakes. Set the cupcakes aside.

In a food processor, grind up the sandwich cookies into crumbs. The cookie crumbs will be your dirt for the cupcakes. Press the cookie crumbs onto the frosting on the cupcakes.

Take a gummy worm and insert it into the hole in the cupcake. (the hole you filled with frosting) Then cut a gummy worm in half and insert it into the hole too. You don’t have to cut them in half but I think it makes the cupcakes look more interesting. Continue stuffing the gummy worms into all of the cupcakes.

Enjoy!

Filed Under: Chocolate, Cupcakes, Dessert Tagged With: , ,

Blueberries and Cream Pie

June 18, 2011 58 Comments

I used to not be a pie fan but now I’m a complete pie addict. When it came to pies, I would eat the filling and leave the crust or I wouldn’t even touch pie. Well maybe except those deep fried artery clogging hand pies. I was addicted to those as a child. But in my no loving pie phase, I was all about cake, more cake and frosting. I am now happy to say that things have changed and I’ve embraced pie in a big way. Maybe a little too much. (wait, too much pie is not possible) This blueberries and cream pie is the one pie I dream about, swoon over and drool over. It’s like a blueberry crumble in pie form. Oh my stars if I had the metabolism of a 12 year old I’d eat the whole pie.

First make the pie crust. This recipe makes two single pie crusts so you’ll only need one of the pie crusts for this blueberries and cream pie. In a large bowl, mix together 4 cups of flour, 3 Tablespoons sugar and 2 teaspoons kosher salt. Now put the bowl into the freezer for about 5 minutes or until it’s really cold. Trust me! The key to having flakey pie crust is very cold ingredients.

Dice 1 3/4 cups cold shortening into pieces and place it in the freezer for 5 minutes also. Take the bowl out of the freezer and add in the shortening.

Using a fork, cut the shortening into the flour until it resembles small peas.

Mix up 1/2 cup of very cold water (I put it in the freezer for 5 minutes) and 1 large egg (cold!) and pour it into the bowl.

Using your fork, mix it together.

Take the dough out of the bowl and form a flat circle. (well somewhat of a circle) Wrap it in plastic wrap and refrigerate for at least 2 hours.

Once the pie dough  is done chilling, take the pie dough out of the refrigerator and take off about 3/4 of the dough from the circle of dough. I like to use a little extra so I have enough to roll out.

Then flour the counter, your rolling pin and the pie crust. Roll it out into a large circle.

Roll the dough onto your rolling pin.

Then roll it out over the pie plate.

Press the pie dough into the insides of the pie plate. Trim off the excess and crimp the edges. Or you can just leave the edges as is if you’re not a pie crimping type of person. :)

Place the pie dough in the refrigerator while you make the filling.

In a bowl of a stand mixer with the paddle attachment, mix together 1 cup sugar and  1/3 cup all purpose flour. Then add in 2 large eggs, 1/2 cup sour cream and 1/2 teaspoon vanilla extract. Mix it up.

Take the pie dough out of the refrigerator and place 3 cups of blueberries on the bottom of the crust.

Pour the filling over the blueberries and spread it out. Oh my!

Now make the crumb topping. I love love loooovveee pies with crumb toppings.

In a large bowl, mix together 2 Tablespoons sugar, 2 1/2 Tablespoons brown sugar, 1/2 teaspoon ground cinnamon and a pinch of ground nutmeg.

Pour in 1/4 cup melted unsalted butter. Mix it up!

Add in 1/2 cup plus 2 1/2 Tablespoons all purpose flour and stir it together.

Crumble the crumb topping over the top of the pie.

Mix 1 large egg with a Tablespoon of water. Brush the egg wash around the edge of the crust.

Bake at 350 degrees for 50-55 minutes. Cool the pie on a cooling rack. Once it has cooled, cut into slices. Enjoy!

Blueberries and Cream Pie
(crust, filling adapted from allrecipes)
(crumb topping adapted from Ina Garten)

Crust (makes 2 single pie crusts)
4 cups cups flour
3 Tablespoons sugar
2 teaspoon kosher salt
1 3/4 cup cold shortening, diced
1/2 cup cold water
1 large egg (cold)

1 large egg mixed with 1 Tablespoon water (for egg wash)

Filling
3 cups blueberries
1 cup sugar
1/3 cup all purpose flour
2 large eggs, at room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract

Crumb Topping
2 1/2 Tablespoons brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg (about 1/16th teaspoon)
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour

In a large bowl, mix together the flour, sugar and kosher salt. Put the bowl in the freezer for 5 minutes. It’s important that the ingredients for the pie crust are very cold. Dice the shortening and also place it in the freezer for 5 minutes.

Take the bowl out of the freezer and add in the shortening. Using a fork, cut the shortening into the flour. The mixture should resemble small peas. Mix together 1/2 cup very cold water (I put the water in the freezer) and 1 large cold egg. Add it to the bowl and mix the ingredients together in order to incorporate everything.

Put the dough onto a floured counter and form it into a large circle. Cover in plastic wrap and refrigerate for at least 2 hours.

Take the dough out of the refrigerator and take off 3/4 of the dough. I always use a little more so it’s easier to roll out. You can reserve the extra dough you don’t use for another pie.
Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9 inch pie plate) and press it into the insides of the pie plate.
Crimp the edges of the pie or if you can just take a fork and crimp the edges.

Place the pie in the refrigerator while you work on the filling. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix until combined.
Take the pie out of the refrigerator and put the blueberries on the bottom of the crust. Pour the filling over the blueberries and spread it out.

Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
Add in the flour and mix until the ingredients form a crumble topping.
Crumble the crumb topping over the pie.

Mix together 1 large egg and a Tablespoon of water and brush over the edge of the crust.
Bake the pie at 350 degrees for 50-55 minutes. Let the pie cool before cutting into slices. Then enjoy!

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

Frosted Soft Sugar Cookies

June 15, 2011 54 Comments

As much as I love ginger molasses cookies, it’s a soft sugar cookie that holds a special place in my heart. Then slather that soft sugar cookie in vanilla frosting and decorate it with sprinkles and I’m one happy girl. Sugar cookies, frosting, and sprinkles all make me smile and make my day a lot brighter. Ok so I’ll admit that the frosting is my absolute favorite part. I love my frosting. It’s the love of my life and my ultimate weakness. While you’re taking a look at my cookies, you may notice that I decorated my soft sugar cookies with colorful Mickey Mouse sprinkles. I don’t care if I’m 26 years old, I’m not ashamed to show the world that I love Mickey Mouse sprinkles on my frosted soft sugar cookies! :)

Whisk together 3 1/2 cups all purpose flour, 2 teaspoons baking powder and 1 teaspoon kosher salt. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together 1 cup sugar, 2/3 cup shortening and 2/3 cup softened unsalted butter for about 4 minutes.

Add in 2 large eggs and 2 teaspoons of vanilla extract. Mix mix!

Slowly add in the dry ingredients until it’s almost combined.

And fold everything together with a spatula. Now is the time to eat the dough if you’re into that. I am. That’s why I make cookies. Oh and for the frosting and sprinkles of course.

Using a cookie dough scoop, scoop the cookie dough.

Roll them into balls. Place them on a baking sheet lined with parchment paper. Bake at 350 degrees for 10-12 minutes.

Cool the cookies completely on a cooling rack before frosting. I will admit to eating a cookie before even frosting them. I know I’m into frosting but I can’t help it when it comes to warm cookies out of the oven. That soft sugar cookie was calling my name.

While the cookies are cooling, make the frosting. Perhaps it’s just my imagination but I think cookies taste much better with a thick layer of frosting and lots of sprinkles.

In a bowl of a stand mixer with the paddle attachment, mix together 1/2 cup shortening and 4 cups powdered sugar.

Add in 5-6 Tablespoons of whole milk. (I typically use 6 Tablespoons but you may need only 5 Tablespoons.) Whole milk is so much better in frosting.

Add in 1 teaspoon of vanilla extract and mix until smooth.

Spread the frosting onto the cookies and top with sprinkles! Enjoy!

Frosted Soft Sugar Cookies
(slightly adapted from allrecipes)

3 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2/3 cup shortening
2/3 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract

1/2 cup shortening
4 cups powdered sugar, sifted
5-6 Tablespoons whole milk
1 vanilla extract

Sprinkles

Whisk together the flour, baking powder and kosher salt.
In a bowl of a stand mixer with the paddle attachment, mix together the shortening, butter and sugar for about 4 minutes.
Add in the eggs and vanilla. Mix.
Slowly add in the dry ingredients on low speed. Mix until just combined. Take a spatula and fold the ingredients together.

Line a baking sheet with parchment paper. Using a 1 1/2 inch cookie scoop, scoop the cookie dough. Roll the dough into balls. Place the cookie dough balls on the parchment paper (place them about 2 inches apart) and bake for 10-12 minutes at 350 degrees.
Cool completey on a cooling rack before frosting.

While the cookies are cooling, make the frosting.

Sift the powdered sugar.

In a bowl of a stand mixer with the paddle attachment, mix together the shortening and powdered sugar. Add in the milk. Mix.
Then add in the vanilla extract and mix on medium high speed until smooth.

Frost the cookies with frosting and top with sprinkles. Enjoy!

Filed Under: Cookies, Dessert Tagged With: , ,

Gingerbread Bagels Amazon Store

June 14, 2011 Leave a Comment

Hi Friends! I’ve created an Amazon Store featuring my absolute favorite products. I get a lot of questions on where to find particular products that I use for my blog so I decided to create a store where you can find them! Some of these products I don’t use for my blog (the baking mixes) but I have used them before and they’re amazing!

Some of these products are at a MUCH better price. The cookbooks are so much less expensive.

I’m still adding some more products but you can currently find:

Biscoff Spread – it comes in a pack of two

Barney Butter – you can choose between crunchy, creamy or even individual packets perfect for traveling and taking to work

Marionberry Jam – there’s the option to buy a single jar and you can even choose another flavor of jam if you like

Barefoot Contessa Baking Mixes – Outrageous Brownies, Coconut Cupcakes, Chocolate Chunk Blondies and many more

Paula Deen Hoe Cakes Baking Mix

All of Ina Garten’s (Barefoot Contessa) cookbooks

Martha Stewart’s Cupcake and Pie & Tarts Cookbook

If there are any products that I use on my blog whether it be an ingredient or baking tool that you’d like me to add to my store, just let me know. Or they can be products that you have a hard time finding, just tell me and I’ll add them.

Filed Under: Uncategorized Tagged With:

Coca Cola Cake

June 13, 2011 40 Comments

When I first heard about Coca Cola Cake years ago, I was immediately intrigued by what in the world it would actually taste like. I’ve made 7-Up Cake before (many many times!) and fell in love with this flavorful cake. I thought whoever developed the recipe for the 7-Up Cake was genius/part crazy and it is now one of my favorites. (it basically tastes like a really moist lemon pound cake, you must make it!) So I thought if I chowed down on the 7-Up Cake then why wouldn’t I chow down on the Coca Cola Cake? There are marshmallows in the batter which I love and the frosting is just like a Texas Sheet Cake frosting. I could eat that frosting by itself (forget the cake!) with a giant serving spoon. So I took a leap of cake faith and prayed that it would be artergy clogging good. Ok I can already guarentee that it will be artergy clogging, there are 2 sticks of butter and 1/2 cup of oil in this cake. Then I baked the cake, took a bite and am not ashamed to say I kept eating it from the pan.

In a bowl of a stand mixer with the paddle attachment, mix together 2 cups all purpose flour and 2 cups sugar.

In a large saucepan, combine 1/2 cup canola oil, 1/2 cup unsalted butter and 1 cup Coca Cola. Please don’t use Diet Coke. It gives the cake such a strange taste. Trust me! Bring the mixture to a boil.

Pour it into the bowl and combine but don’t overmix.

Add in 1/2 cup buttermilk, 1 teaspoon baking soda, 1 teaspoon vanilla extract and 2 large eggs. Mix to combine.

Throw in 1 1/2 cups marshmallows and fold them in. Mmmm marshmallows. I love marshmallows.

Pour the batter into a lightly greased jellyroll pan (15 x 10 inches) Bake at 350 degrees for 20-25 minutes. By the way, the batter tastes insanely delicious. Not that I chow down on the batter but I like to taste it you know.

While the cake is baking, make the frosting. Oh my stars I could eat this frosting all by itself. It’s thick, rich and I basically have no words. In a large saucepan, combine 1/2 cup unsalted butter, 3 Tablespoons unsweetened cocoa powder and 6 Tablespoons Coca Cola.

Bring it to a boil. Then add in 1 teaspoon vanilla extract.

And add in 4 cups of powdered sugar. Stir it in!

Throw in 1/2 cup chopped pecans and stir it up.

Pour the frosting over the warm cake and spread it out.

Cut into slices and enjoy!

Coca Cola Cake

2 cups all-purpose flour
2 cups sugar
1/2 cup canola oil
1/2 cup unsalted butter
1 cup Coca Cola
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 large eggs, at room temperature
1 1/2 cup mini marshmallows

1/2 cup unsalted butter
3 Tablespoons unsweetened cocoa powder
6 Tablespoons Coca Cola
1 teaspoon vanilla extract
4 cups powdered sugar
1/2 cup pecans, chopped

In a bowl of a stand mixer with the paddle attachment, mix together the flour and sugar
In a large saucepan, combine the oil, butter, unsweetened cocoa powder and Coca Cola. Bring the mixture to a boil.
Pour the Coca Cola mixture into the bowl and mix on low speed.
Add in the buttermilk, vanilla extract, baking soda and eggs. Mix. Fold in the mini marshmallows.

Pour the batter into a lightly greased jellyroll pan. (15 x 10 inches) Bake at 350 degree for 20-25 minutes.

While the cake is baking, make the frosting. In a large saucepan, combine the butter, unsweetened cocoa powder and Coca Cola. Bring to a boil. Remove from the heat and add in the vanilla extract and powdered sugar. Stir to completely combine.
Add in the chopped pecans and stir them in.

When the cake is done baking, take it out of the oven and immediately frost the cake. Cut into slices and enjoy!

Filed Under: Cake, Chocolate, Dessert Tagged With: , ,

Coconut Banana Bread

June 11, 2011 35 Comments

Obviously I’ve baked a lot in my life but I have never once baked with coconut oil. Would you believe it? A while ago I considered making a recipe with coconut oil since I’ve been curious about it for quite some time and I’m a coconut fanatic. I was just about to go out and purchase some coconut oil when Kelapo contacted me. They offered to send me some virgin coconut oil. Right away I knew I had to make my Coconut Banana Bread but replace the butter with coconut oil. I drool over this banana bread and I’d eat the whole loaf if I could, in a corner of course. Once I received my coconut oil I swear I couldn’t stop smelling it. Ok that sounds weird but it’s true. It smells amazing and it’s perfect for baking. When my Coconut Banana Bread came out of my oven, oh my word I wanted to chow down on that loaf, declare it as all mine and not share with anyone.

Whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon kosher salt. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together 1 cup sugar and 1/2 melted coconut oil.

Add in 2 large eggs, one at a time and combine.

Then add in 1 teaspoon of almond extract. The almond extract brings out the flavor of the coconut in the banana bread. I discovered how amazing almond extract and coconut are together thanks to Ina Garten’s Coconut Cupcakes.

And add in 1/2 teaspoon of vanilla extract. Mix mix!

Slowly add in the dry ingredients and mix until almost combine.

Throw  in 1 cup of mashed bananas, 1/2 cup flaked sweetened coconut, 1/2 cup sour cream (you better use full fat!) Fold it in to combine everything together.

Pour the batter into a lightly greased loaf pan. Bake at 325 degrees for 1 hour and 15 minutes. Then cool on a cooling rack in the pan for about 10 minutes.

Cut into slices and slather with butter. Ok so the butter part is optional but oh my do I love butter. Enjoy!

Kelapo Coconut Oil is available in my Amazon Store under baking ingredients.

Coconut Banana Bread

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup melted coconut oil
1 cup sugar
2 large eggs, at room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup sweetened flaked coconut
1 cup mashed bananas (very ripe bananas)
1/2 cup sour cream

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

In a bowl of a stand mixer with the paddle attachment, mix together the coconut oil and sugar. Then add in the eggs, one a time.
Add in the extracts and mix.

Slowly add in the dry ingredients and mix until just combined.
Then add in the sweetened flaked coconut, mashed bananas and sour cream. Fold the ingredients in with a spatula to completely combine.

Lightly grease a loaf pan (9 by 5 inches) and pour the batter into the pan. Spread it out.
Bake at 325 degrees for 1 hour and 15 minutes. (it may take 1 hour and 10-20 minutes depending on your oven)
Cool for 10 minutes in the loaf pan on a cooling rack.
Cut into slices and enjoy!

Filed Under: Bananas, Breakfast, Coconut, Dessert Tagged With: ,
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