Football Themed Sweets

If you want to add that sporty touch to your Superbowl 2012 dessert offerings, try out one or two of these cute football goodies!  I think my favorite is the double chocolate cupcake with the piped frosting that looks like a football–creative and simple?!  Touchdown!  (sorry, cheesy, I know!!)

Football Brownies

Double Chocolate Football Cupcakes

Football Game Cookies

Football Whoopie Pies

Cocoa Rice Krispie Treats Footballs

Frosted Peanut Butter Football Cookies

Bakerella Football Cupcakes

Sugar Cookie Footballs

 

 

 

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Homemade Coconut Cake

Believe it or not, I have never made a homemade coconut cake and honestly, I have no idea why!  I love coconut in anything so I’m not sure what took me so long to get around to it.  Thankfully, I made some baking resolutions this year and classic recipes was one of my goals for the year.  This cake was the first step to meeting that goal and what a delicious resolution it turned out to be!  I wasn’t sure what recipe to use so I simply googled “coconut cake” and the first thing to pop up was a Paula Deen recipe that had LOTS of good reviews so I thought, why not?  I’ve not made alot of her recipes but I know her Ooey Gooey Butter Cake is one of my favorites so I thought I’d give the coconut cake a shot.

Initially, I had some reservations about this recipe.  First, the cake recipe itself called for self-rising flour which I thought was odd since self-rising flour is typically used for biscuits and such.  Second, the filling was a sour cream and sugar mixture which in my mind wouldn’t be nearly as good as the fluffy, whipped cream like filling that seems to be in all coconut cakes.  And third, the 7-Minute Frosting recipe was new to me and sounded somewhat complicated so I was tempted to just do a typical buttercream or cream cheese frosting.

But I decided NO. I would try my hardest not to make any changes…and that is HARD for me to do.  But I have to say I am SO glad I didn’t change things…this cake was delicious!  Not the coconut cake I had in my mind necessarily but still soooo yummy and good.  The cake itself was tender and soft, although it was a little crumbly but overall I liked it and it was kind of a cross between a white and yellow cake.  I have to admit that I LOVED the filling.  I mean, I could have just eaten it with a spoon.  It seeped down into the cake an made it very moist.  I would only change the amount of coconut in it, maybe increase it to one cup because I would have liked more coconut between the layers.  And finally the frosting turned out to not be complicated to make AT ALL and I loved that it was similar to marshmallow creme but infinitely better!  What I really loved about the frosting was how easily it went on the cake–I was a little scared because it was so gooey and sticky.  But surprisingly not hard to work with at all.

All in all, this was a great first-ever homemade coconut cake.  My in-laws loved it which made me VERY happy and my mother-in-law said it reminded her of her mom’s coconut cake and I thought that was awesome!  Can’t wait for my next classic cake recipe!

Enjoy!

First Homemade Coconut Cake
 
Ingredients
Cake
  • 1 c. (2 sticks) Unsalted Butter, room temperature
  • 2 c. Granulated Sugar
  • 4 Eggs
  • 3 c. Self-Rising Flour
  • 1 c. Milk (she suggested coconut milk but I had whole milk so I used that)
  • 1 T. Pure Vanilla
  • 2 t. Coconut Extract
Coconut Filling
  • ¾ c. Sugar
  • 1 c. Sour Cream
  • 4 T. Milk
  • 1 t. Pure Vanilla
  • ½ c. Flaked, Sweetened Coconut
7-Minute Frosting
  • 1½ c. Granulated Sugar
  • 1 T. White Corn Syrup
  • ⅛ t. Salt
  • ⅓ c. Cold Water
  • 2 Egg Whites
  • 2 t. Pure Vanilla
  • 3 c. Flaked, Sweetened Coconut
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Grease and flour 3, 9-inch round cake pans and line with parchment paper.
  2. In the bowl of an electric mixer, cream butter until fluffy. Add sugar and continue to beat on medium-high speed for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes (mine took about 27) or until a toothpick inserted in the middle comes out clean. Cool in pans for 5 to 10 minutes and then invert cakes onto cooling rack and let cool completely (I actually cooled mine completely in the pans...inside my refrigerator. 🙂 I was in a hurry.).
For the Coconut Filling
  1. In a medium bowl, stir together sugar, sour cream, milk and vanilla until sugar is completely dissolved. Add coconut and stir to combine.
To Assemble the Cake
  1. Place one cake layer on a cake stand or large plate. (I like to torte the top of my cakes to get them even but this is not a must if you prefer not to do it) Poke holes in cake approximately 1-inch apart with the end of a wooden spoon or chopsticks (which is what I used) until entire cake has been poked. Spread with ⅓ of the filling mixture. Top with second layer, repeat process. Top with last layer and repeat process again. Place in refrigerator while you make the frosting.
For the 7-Minute Frosting
  1. In a stainless steel bowl over a large saucepan of simmering water (fill saucepan about halfway, you don't want the water to touch the bottom of the bowl), place the egg whites, sugar, corn syrup, salt and cold water. With a handheld electric mixer beat the mixture for 4 minutes on low speed. Increase the speed to high and continue to beat for another 6-7 minutes or until the icing is shiny and satiny with soft peaks. Remove from heat, add the vanilla extract and continue to beat on high speed for another 3-4 minutes or until the frosting is thick.
  2. Frost cake immediately. It is easiest to start by frosting the top of the cake first and then working the frosting down the sides. Press the 3 cups of coconut onto the top and sides of the cake. Refrigerate until ready to serve.
Notes
Serves 20.

 

 

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Dark Chocolate Nutella Raspberry Cupcakes

Nutella is everywhere right now.  People are putting it in cookies, cakes, brownies, cheesecakes, rice krispie treats, eating it straight out of the jar with a spoon (Who would do that?! Seriously…I don’t even know…).  It’s Nutella madness!  But there’s a reason.  The stuff is GOOD.  I mean really, really good.  So I decided I must bake with it.  Somehow.  What to dooooo???

And then I had an idea…another really, really good thing is raspberry beer.  Specifically, Framboise Lambic raspberry beer.  This stuff is beyond yummy, like drinking the ripest, juiciest, sweetest raspberries.  I’ve wanted to incorporate it into my baking FOREVER.  Hmmm, Nutella AND raspberry??  YES.  Chocolate cupcake with Nutella ganache and raspberry beer buttercream???  DOUBLE YES.

Not to pat myself on the back or anything, but this is one of the best cupcakes I’ve made to date.  I simply love this one-bowl dark chocolate cake recipe from Sweetapolita.  It is super moist and reminiscent of a wacky cake just like my mom used to make and reminds me of birthdays past.  The Nutella ganache is decadent and gooey and the light, airy raspberry buttercream is just the perfect frosting for the whole thing.  Oh and dare I suggest TOTALLY perfect for Valentine’s day with the faint pinkness of the buttercream and the cute dark chocolate heart topper??  (You can find the mold for the chocolate heart here.)

Is this the perfect cupcake? Perhaps.  The best use of Nutella EVER, in all baking history??  Maybe.   A really, really super delicious crazy good cupcake?!?  Definitely!

Dark Chocolate Nutella Raspberry Cupcakes
 
Ingredients
One-Bowl Dark Chocolate Cake
  • 1½ c. All-Purpose Flour
  • 1⅓ c. Granulated Sugar
  • ½ c. Dark Cocoa Powder
  • 1¼ t. Baking Soda
  • 1¼ t. Baking Powder
  • 1 t. Salt
  • ¼ c., plus 1 T. Vegetable Oil
  • ⅔ c. Buttermilk (I only had whole milk so that is what I used and it seemed to work fine.)
  • ½ c., plus 1 T. Espresso or Strong Hot Brewed Coffee (I used the coffee)
  • 2 Eggs, at room temperature, lightly beaten
  • 1 T. Pure Vanilla
Nutella Ganache
  • ¾ c. Nutella Hazelnut Spread
  • ½ c. Heavy Whipping Cream
Raspberry Buttercream
  • 1 Stick Unsalted Butter, softened
  • ½ c. Shortening
  • 4 c. Powdered Sugar
  • ½ c. Raspberry Beer (suggested: Lamboise Frambic)
Instructions
For the Dark Chocolate Cupcake
  1. Preheat oven to 350 degrees. Line 20 regular cupcake pans with cupcake wrappers.
  2. In the bowl of an electric mixer, sift or whisk all of the dry ingredients together. Add all remaining ingedients to the bowl with the dry ingredients and beat or 2 minutes on medium speed. Spoon 3 tablespoons of cake batter into each cupcake tin. Bake for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan, then remove from pan and cool completely.
For the Nutella Ganache
  1. Place the Nutella in a medium size bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil and pour over the Nutella. Whisk or stir until smooth. Let cool completely.
Raspberry Buttercream
  1. Cream the butter and shortening in the bowl of an electric mixer until fluffy. Gradually beat in 2 cups of the powdered sugar and then ¼ cup of the raspberry beer. Beat in the other 2 cups of powdered sugar and the remaining ¼ cup of the raspberry beer. Beat on medium-high speed for 3 minutes until light and fluffy.
To Assemble Cupcakes
  1. Using a serrated knife or apple corer, cut out a small piece from the middle of each cupcake. Fill with 2 teaspoons of Nutella ganache. Pipe with raspberry buttercream.
Notes
Makes 16 cupcakes.

 

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Java Mocha Protein Balls

I spied these dark chocolatey little bites of protein on Pinterest (where else?) the other day and knew right away I’d like them.  (See original recipe here.)  These are full of good fats and protein from the almonds, wheat germ, flax seed and protein powder and are lightly sweetened with dates and agave.  Oh and how could I forget the ground coffee.  Yes, it gets mixed right in with everything else for one powerhouse of a snack!  Forget the Snickers when you are feeling that afternoon slump…eat a couple of these for some REAL energy and nutrition.

Enjoy!

P.S.  This recipe makes ALOT  and my food processor wasn’t quite big enough so I had to split it into two batches.  Just FYI.

Java Mocha Protein Balls
 
Ingredients
  • ⅓ c. Ground Coffee
  • 4-5 T. Cocoa Powder
  • 2 c. Raw Almonds
  • ¼ c. Ground Flax Seed
  • ¼ c. Wheat Germ
  • 3 Scoops Plant-Based Chocolate Protein Powder (I prefer Garden of Life Chocolate Protein and Greens)
  • 2 T. Pure Vanilla
  • 1 c. Dates, finely chopped
  • ¼ c. Agave
  • ½-3/4 c. Warm Water
  • Chopped Bittersweet Chocolate (Prefer Enjoy Life Dark Chocolate Chunks), Cocoa Powder or Coffee Beans (for rolling/decor)
Instructions
  1. Place all the ingredients excluding the agave and water into your food processor. Blend until smooth.
  2. Add the agave and then slowly add the water, pulsing as the consistency thickens like dough. Form dough into a ball and wrap with plastic wrap. Place in an air-tight container and refrigerate for a couple of hours or overnight. Remove from fridge, form into 1-inch balls and roll in chopped bittersweet chocolate, cocoa powder or garnish with a coffee bean.
Notes
Makes 50.

 

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Sweets for Superbowl 2012

Sometimes I make the mistake of doing, ahem, research for my blog when I’m hungry.  And it never ends well.  After looking at numerous varieties of desserts for this post, it was all I could do to not go into my kitchen, get a huge bowl of peanut butter, sprinkle it with dark chocolate chips and crushed graham crackers and call it dinner.  But I didn’t!  Instead, I had a sensible meal of garden lasagna (delicious!) and refrained from eating every bit of sugar in my house.  Just a word of caution!

Any of these desserts would be GREAT for a Superbowl party.  I tried to choose things that were fairly simply and not too labor intensive.  After all, you’ve barely recovered from Christmas baking!  I really don’t think you can go wrong with whatever recipe you choose–they’re all delicious.  And next week I’ll have football themed desserts if you’re feeling a little more crafty with your baking…football shaped sweets are just too darn cute!

Brownies

The Baked Brownie

 

King Arthur Flour Brownie

 

S’mores Brownie

 

Caramel Coconut Pecan Brownies

 

Blondies

Peanut Butter Blondies

 

Fondue

Dark Chocolate Peanut Butter Fondue, Salted Caramel Pecan Fondue and Apple Cinnamon Fondue

Chocolate Orange Fondue

Mocha Fondue

 

White Chocolate Fondue

Dessert Pizza

Apple Pie Pizza

Sugar Cookie & Fruit Pizza

Banana Split Brownie Pizza

Rocky Road Cookie Pizza

Cookies

NY Times Chocolate Chip Cookies

 

Oatmeal Cookies

 

Butterscotch Gingerbread Cookies

Snickerdoodle Cookies

Peanut Butter Potato Chip Cookies

Monster Cookies

Turtle Cookies

Mudslide Cookies

 

Snack Mixes

Sweet and Salty Chocolate Caramel Pretzel Mix

Gluten-Free Popcorn, Cereal & White Chocolate Mix

Sweet & Spicy Mix

Maple Cinnamon Cereal Mix

Pumpkin Spiced Mix

 

Puppy Chow

 Reese’s Peanut Butter Cup Popcorn

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Strawberry Cakies

Ooey Gooey Butter Cake…in cookie form.  That’s what this little pink nugget of cookie goodness is.  And it’s delicious.  I typically am against cake mixes but it is a must in this cookie (until I can figure out how to make it from scratch, of course!).  It’s soft and chewy all at the same time and bursting with strawberry flavor from the cake mix and tiny little pieces of dried strawberries.  And they’re perfect for that holiday coming up…ya know, the one with hearts and cupid and all that.

Enjoy!

Strawberry Cakies
 
Ingredients
  • ½ c. (1 stick) Unsalted Butter, softened
  • 1, 8 oz. Package Cream Cheese, softened
  • 1 Large Egg
  • 1 t. Vanilla
  • 1 Box Strawberry Cake Mix
  • ½-3/4 c. Finely Chopped Dried Strawberries
  • 1 c. Powdered Sugar
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Mix in the egg and vanilla thoroughly. Beat in the cake mix and then the dried strawberries. The mixture will be very sticky, but that's ok, it's nothing a little powdered sugar can't handle. Put powdered sugar in a bowl. Coat your hands in powdered sugar and pinch off some of the cookie dough, roll into a ball about 1" in diameter and dredge in the powdered sugar then place on the baking sheet. Keep using the powdered sugar to coat your hands in order to work with the dough. Place the balls about 2" apart on the baking sheet and bake for 12 minutes, rotating and switching racks halfway through to ensure even baking. Let cool on pan for 2 minutes and move to a cooling rack and let cool completely.
Notes
Makes 30 cookies.

 

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Whole Grain Strawberry Newtons

Ok, I am so so so excited about this recipe for (healthy) homemade strawberry newtons!  I had done a little research to see if there was anything that would make a good substitute for butter in cookies and let me tell you, the results were grim.  So I went ahead and made this recipe that I had found online that was already altered to be healthy but still included butter.  However, instead of using the butter I substituted a half cup pumpkin and 2 T. safflower oil.  These cookies didn’t turn out horrible and were actually pretty good, but in all honestly they were more like a whole wheat pie crust with strawberry filling and nothing like a thick, cakey fig newton.  Bummer.

So I decided the best place to start was with an unhealthy, regular ‘ole homemade newton recipe and I’d modify however I saw fit.  I found this one from Serious Eats and went with it, although I was a little skeptical of a couple of things, such as putting the cookies hot out of the oven into an air-tight container in order to “age”.  But I was proved wrong–these are phenomenal!  I did leave half the butter in but replaced the other half with pumpkin…and I can’t believe it worked!  These are low on sugar and full of whole grains, great for both adults and kids!

Enjoy!

Whole Grain Strawberry Newtons
 
Ingredients
  • 1½ c. White Whole Wheat Flour
  • ¼ t. Fine Sea Salt
  • ½ Stick Unsalted, All-Natural Butter, softened
  • ¼ c. Pumpkin
  • ¼ c. Sugar in the Raw
  • 2 T. Honey
  • ¼ t. Baking Soda
  • 2 t. Pure Vanilla
  • ⅛ t. Cinnamon
  • 1 Large Egg plus 2 Egg Whites, room temperature
  • 1 T. Orange Juice
  • 1 c. All Fruit, No Added Sugar Strawberry Jam
Instructions
  1. In a small bowl, whisk together the flour and salt. Set aside.
  2. In the bowl of an electric mixer cream together the butter, sugar, honey, baking soda, vanilla and cinnamon on medium speed until thoroughly mixed, about 5-7 minutes (it will still look runny and not fluffy, but that's ok!). Scrape down the sides with a spatula and continue mixing. With the mixer still running add the egg and mix thoroughly; add the egg white, one at each time, mixing throughly after each addition. Beat on high for two minutes. Turn the mixer on low and add the flour. Drizzle in the orange juice and continue mixing until thoroughly combined and dough is homogenous.
  3. Prepare a large sheet of plastic wrap and use a rubber spatula to transfer the dough from the bowl to the center of the plastic. Wrap the dough with the plastic, place in an air-tight container and let firm up in the fridge for at least four hours or overnight (I left mine in for about 9 hours).
  4. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Dust your counter generously with flour and gently (press LIGHTLY) start to roll dough out into a large rectangle, about 12x16. Halfway through rolling, dust the surface of your dough generously with flour, flip and continue rolling. With a pizza cutter, cut the dough into 4 strips, about 3½ inches wide. Spoon 3-4 tablespoons of the strawberry jam down the middle of the dough, fold the edges over the filling and pinch to seal (make sure you seal them completely). Brush off any excess flour with a pastry brush. Place the dough strips on a the cookie sheet and bake for 15 minutes, rotating the pan halfway through.
  5. As soon as the cookies are removed from the oven, use a sharp knife to trim each bar into several 1"long cookies. While the cookies are still warm, transfer them to an air-tight plastic container. If you need to stack the cookies, use parchment paper or foil between the layers. Seal the container tightly. This is done to slightly steam the cookies and give them the cake like texture..and it WORKS. Don't skip this step.
Notes
-Makes 25 cookies. -TIP: If you are worried about condensation after sealing the warm cookies (like I was), every 10 minutes or so wipe off the lid and inside edge of the container to prevent moisture.

 

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White Chocolate Cherry Cookies

Well now that Christmas and New Year’s is behind us it’s on to the next holiday–Valentine’s Day!  There are so many cute things to make and bake for Valentine’s Day it’s really hard to know how to choose or where to start. But, I had seen these cookies on Pinterest and the ingredients alone made me want to make them immediately.  I have a thing for cherry-almond anything.  And cute, pink baked goods.

Speaking of pink, you can’t make much for a holiday that is trademarked in pink and red without using UNGODLY amounts of  dye.  And these cookies are no exception to that but you could always omit the dye and bring in the color with the sprinkles and sugar…at least it cuts back on the unnatural ingredients a little.

These were supposed to be a shortbread cookie but the dough was so incredibly dry I just couldn’t resist adding more liquid, plus I wasn’t happy with the flavor and wanted to amp up the cherry and almond in it.  They might not have quite the crumbly shortbread texture and actually more closely resemble a soft sugar cookie, but these cookies are AMAZING.  Jeremy and I could have eaten them all and according to him they are the best cookie I’ve ever made and I never need to make him a birthday cake ever again, just these cookies.  Done.

Enjoy!

Recipe adapted from BHG

White Chocolate Cherry Almond Cookies
 
Ingredients
  • 2½ c. All-Purpose Flour
  • ½ c. Granulated Sugar
  • 1 c. (2 sticks) Cold, Unsalted Butter
  • ½ c. Maraschino Cherries, drained, squeezed (somewhat) dry with paper towels and finely chopped
  • 11 oz. White Chocolate Chips
  • 3 t. Almond Extract
  • ½ t. Pure Vanilla
  • 6 T. Cherry Juice, reserved from the maraschino cherries
  • Pink or Red Dye
  • Sprinkles, sanding sugar, etc for decor
Instructions
  1. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
  2. In a large bowl, whisk together flour and sugar. Using a pastry blender or two forks (I actually prefer to use my fingers), cut in the cold butter until the mixture resembles fine crumbs. Stir in drained and chopped cherries and ⅔ cup of the white chocolate chips. Stir in the cherry juice, almond extract, vanilla and food dye. Knead the mixture a bit to get it into a more cohesive mass. Pinch off a chunk of dough and form a ¾-inch ball. Place on the cookie sheet and press down slightly with a drinking glass that has been dipped in granulated sugar.
  3. Bake for 10-12 minutes (mine took 12 minutes exactly) or until the centers are set. Do not overbake. Cool for 1 minute on the cookie sheet and then transfer to a wire rack and let cool completely.
  4. In a small bowl, melt the rest of the white chocolate in the microwave at 20-second intervals, stirring between each. Dip half the cookies in the melted white chocolate and decorate with sprinkles, sugar, etc. Place on foil and let dry completely.
Notes
For a thinner white chocolate coating, use use white chocolate candy melts. That's what I will use the next time.

 

 

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Easiest, Yummiest (Healthy!) Banana Bread

 

Happy New Year!!  I hope you all had a fabulous weekend!  I’m sure that you celebrated to the max and are now on to thinking about all those New Year’s resolutions, one of which is most likely to lose weight.  Now, that’s all good and everything and I believe in you, I really do, but don’t go thinking dessert can’t fit into a healthy diet…in moderation, of course!  I mean, you have to have a little treat every now and then or else you’re bound to get so deprived that one day you snap and go to the nearest gas station, raid the candy bar aisle and have a total diet meltdown inside the confines of your car in a very dark parking lot somewhere and find yourself buried in a heap of wrappers and half-eaten Snickers…

Ummmm, ok.  Ahem.  Where was I??  Oh yes!  New Year’s resolutions.  I am not going to go totally health conscious on this blog but do want to support all of you out there in your healthy eating endeavors and in order to do so, I am making my very first post of the new year an uber-healthy one!  This banana bread is seriously delicious and seriously healthy.  I don’t mean low-fat, low-calorie healthy (although it is that also), I’m talking about chalked full of NUTRITION healthy.  There is ZERO oil in this bread and a healthy dose of Greek yogurt which is packed with tons of protein.  I also used wheat bran, thick cut oats and white whole wheat flour to give it some extra fiber and nutrients.  The edges got just a little well done, as you can see, but the bread turned out fabulous and I’ll definitely make this a staple in our household.

Enjoy!

Easiest, Yummiest, (Healthy!) Banana Bread
 
Ingredients
  • 1½ c. White Whole Wheat Flour
  • ½ c. Thick Cut Oats
  • ½ c. Wheat Bran
  • 1 t. Baking Soda
  • 1 t. Salt
  • ½ t. Cinnamon
  • 1 Large Egg, plus 1 Egg White
  • ½ c. Fat-Free Greek Yogurt
  • 1⅓ c. Mashed, Fully Ripe Bananas (3 bananas)
  • ¾ c. Honey
  • 1 T. Pure Vanilla
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together flour, wheat bran, oats, salt, baking soda and cinnamon. In a large bowl, stir together egg and egg white, honey, vanilla, Greek yogurt and bananas. Add flour mixture to wet mixture and stir until just moistened. Pour into loaf pan and sprinkle with oats.
  3. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes; remove from pan to wire rack and cool completely.
Notes
Serves 16.

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Gingerbread Cheesecake

Please excuse me for a moment while I declare this THE. BEST. CHEESECAKE. RECIPE. EEEEEEVVVVVERRRRR.

Ok, now that that’s out of the way…I made this cheesecake the other night with my friend Nicole.  She wanted to make it for her family for Christmas and I am SO glad she did.  It’s truly amazing, super creamy, has THE BEST gingerbread flavor and  is heavy on the molasses which I love!  And I have a newfound faith in water baths..we actually used one, after my ranting and raving that I didn’t think they actually made a difference.  Well, they DO.  There was not even a hint of a crack on the top of the cheesecake and I really believe it contributed to the creaminess of it.  Just divine.  Perfect if, say, you have a party this weekend…there might be a couple happening.  Just maybe.

(Recipe from Cooking Pleasures Magazine)

Gingerbread Cheesecake
 
Ingredients
Crust
  • 2 c. Finely Ground Gingersnaps
  • 6 T. Unsalted Butter, melted
  • 2 T. Granulated Sugar
Filling
  • 4, 8 oz. packages Cream Cheese, softened
  • ½ c. Light Brown Sugar, packed
  • ½ c. Granulated Sugar
  • 4 Eggs
  • ½ c. Sour Cream
  • ½ c. Molasses
  • 2 t. Ground Ginger
  • 1 t. Ground Cinnamon
  • ½ t. Ground Cloves
Topping
  • 1 c. Heavy Whipping Cream
  • ½ c. Powdered Sugar
  • ½ t. Pure Vanilla
  • 1 T. Rum (optional...but recommended)
Instructions
For the Cheesecake:
  1. Heat oven to 300 degrees. Grease a 9-inch springform pan and wrap outside of pan with a couple pieces of heavy-duty foil.
  2. Combine all crust ingredients in a medium bowl. Press into bottom and halfway up sides of springform pan. Refrigerate while you make the rest of the cheesecake.
  3. In the bowl of an electric mixer, beat cream cheese and both sugars until smooth and creamy. Add eggs, one at a time, mixing thoroughly after each addition. Add all remaining filling ingredients and mix until combined. Pour into crust.
  4. Place pan in a large baking or broiler pan. Add enough water to baking pan to come a couple inches (no more than halfway) up the sides of the springform pan. Bake for 1 hour and 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
  5. Remove cake from water bath; Remove foil. Cool on wire rack 1 hour. Refrigerate, uncovered, overnight.
For the Whipped Cream Topping:
  1. Beat heavy whipping cream in the bowl of an electric mixer on medium-high speed until stiff peaks form. Beat in powdered sugar, vanilla and rum. Spread over top of cooled cake.
Notes
Serves 20

Nicole mentioned, and I agree, that even though we cooked it for an hour and a half (five minutes longer than the recipe called for), it could have probably used another 5-10 minutes.  So, use your judgement.

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New Year’s Eve Cupcakes

Yes, cupcakes. Again.  People love them, there’s absolutely no denying that.  When I first started researching for this post, I wanted to do cupcakes that were themed and decorated for New Year’s Eve but man, the selection and variety was abysmal!  So instead of coming up with (and making) something cute and clever myself, I opted for Plan B:  Boozy Cupcakes.

Are cupcakes and liquor a match made in heaven? Most certainly.  I love any chance I get to throw alcohol into my desserts and these cupcakes are an absolutely legitimate excuse to do just that.  So, for the guests at your New Year’s Eve party that love cupcakes and would rather eat their alcohol than drink it (or do both), whip up one or two of the cupcakes below…maybe create a cupcake “bar”??  I think that’s one bar-tending job I could handle!

 

White Chocolate Champagne Cupcakes

Stout Cupcakes

Cherry Amaretto Cupcakes

 

Bourbon Chocolate Cupcakes

Mudslide Cupcakes

 

Jack and Coke Cupcakes

 

Margarita Cupcakes

Red Wine Cupcakes

 

Chambord Cupcakes

Cupcake “Shots”

 

 

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New Year’s Eve Party Mini Desserts

I have been in love with mini desserts for years.  They are just so darn cute and the fact that you don’t have to pick just ONE dessert but can in fact try several, due to their tiny size, is just awesome to me.  I love them so much that I actually used to cater desserts and only did miniature sizes.  It was so much fun and sometimes I really miss planning dessert tables for weddings or parties with loads of colorful, bite-size desserts!  Thank goodness for the holidays when I can unleash my creative baking skills (obsession?) on all my family and friends!

So, I thought what would be better for a New Year’s Eve party than mini sweets?!  Finger foods are VERY popular for New Year’s Eve parties and these desserts stay right with that theme.  Some of these are super easy (2-3 ingredients), which is great since you have no doubt been in the kitchen waaaayyyy too much between Thanksgiving and Christmas.  Also, another way to make easy miniatures is to bake up a normal 9×13 pan of brownies, blondies, cake, etc. and cut them small with a knife or fun-shaped, small cookie cutters or take any regular ‘ole cookie recipe and just make smaller than normal cookies (be sure to cook them for less time!).  Ok, let’s check out some other awesome tiny goodies from around the blogosphere:

First up, Mini S’mores Cakes.  How cute are these?!  Get a lot more mini ideas from Delish here.

I LOVE baklava.  Love it.  It was the one thing I was looking most forward to indulging in over the Christmas holiday. I’ve actually made Baklava Cups before and they are super good and MUCH less labor intensive than the traditional way.  See more ideas from Women’s Day here.

Mini Oreos.  Yum.

Mini Ice Cream Cookie Pops. How fun!  However, if you’re afraid of the ice cream melting before people can scarf them down, try it with buttercream frosting.

I love these Mini Peanut Butter Rice Krispie Treats.  Rice Krispie treats are sooo classic and just plain good.

Banana Split Bites.  Delicious and gorgeous.

Vanilla Bean Baby Doughnuts.  Perfect after a night of imbibing.

White Chocolate Raspberry Cheesecake.  One of my favorites.

Poptarts on a stick.  Totally awesome.  AND easy.

These Chocolate Salted-Caramel Mini Cupcakes look soooo rich and decadent.  Pure bliss.

Cut these yummy Red Velvet Brownies super small for bite-size treats.

These Lindt Mini Chocolate Trifles are adorable.  Use some larger shot glasses for the cups and think about switching up ingredients…caramel sauce for the fudge, brownies for the cookies, etc.

I have been making Brownie Tassies forever.  The only thing I do differently is top them with coffee buttercream and toasted, slivered almonds.  People will go nuts over these.

Ummm, excuse me but this Chocolate Covered Bacon Caramel Popcorn is dangerous.  Dangerous I tell you!!  And I am SO going to make it.

These Mini Cherry Pies are just down right pretty.  And begging to be eaten.

I love the playfulness of this Gumdrop Fudge.  Very festive and party appropriate.  Not to mention easy.  We like easy!

Well, hopefully this gives you some inspiration for whatever crazy New Year’s party you may be hosting or attending.  Tomorrow I’ll have my own recipe for Mini Doughnut Muffins!

 

 

 

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Orange Slice Cake

I just had to get in one last recipe before Christmas is over and this cake was the perfect one to share.  This is a cake that my Grandma used to make and I first had it a couple of years ago when my Aunt Tammy made it for a family get-together.  Can I just say, this cake totally blew my mind?  I kid you not.  It was so incredibly moist and bursting at the seams with all kinds of good stuff…dates, coconut, orange slice candy and pecans.  It had an orange glaze all over it that had soaked into the cake and made it out-of-this-world amazing.  AMAZING.

I started craving it a couple of days ago.  At first I tried to ignore the craving, telling myself I already had enough to make and bake, but it just got more and more persistent.  So I thought ok, I’ll see if I can find the recipe, but no such luck. Not meant to be.  And then my mom emailed me a recipe for Orange Slice Loaf.  Hmmm, that might work.  But before I settled on that one I hopped onto allrecipes.com and sure enough, found a recipe for an Orange Slice Cake. I figured between the two recipes, I could probably come up with something VERY similar to my grandmother’s.  So I finally gave in, went and bought everything and made the dang cake!  How did it turn out?  Umm, awesome.  If I do say so myself.  Just like Grandma’s!

Now the good thing about this cake is that it gets better with time as it sits in the fridge and soaks up all the orange glaze goodness, so if you make it now, by the time Sunday rolls around it will be complete and total perfection!  Give it a try, I think you’ll love it!

5.0 from 1 reviews
Orange Slice Cake
 
Ingredients
  • 1 c. Unsalted Butter
  • 2 c. Granulated Sugar
  • 4 Large Eggs
  • 1 t. Pure Vanilla
  • 4 c. All-Purpose Flour, divided
  • ½ t. Salt
  • 1½ c. Buttermilk
  • 1 t. Baking Soda
  • 2 T. Orange Zest
  • 1 lb. Orange Slice Candy, chopped (I used my kitchen scissors to cut each piece into 4 small pieces)
  • 1 lb. (2 c.) Dates, finely chopped
  • 2 c. Sweetened Flaked Coconut
  • 1½ c. Pecans, toasted and chopped
  • 1 c. Orange Juice
  • 2 c. Powdered Sugar
Instructions
  1. Preheat oven to 250 degrees. Lightly grease and flour a 10-inch tube pan.
  2. Cream the butter and sugar in the bowl of an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla. Dissolve baking soda in the buttermilk and set aside. Whisk together 3½ cups of the flour and the salt. Add the flour to the butter mixture alternately with the buttermilk, beginning and ending with the flour.
  3. In a large bowl, combine the orange slice candy, coconut and dates. Toss with ½ cup of the flour. Add to the batter and thoroughly combine. Fold in chopped pecans.
  4. Pour the batter into the tube pan. Bake for 3 hours. Whisk together the orange juice and powdered sugar. Heat the juice mixture for 30 seconds in the microwave just before applying to the cake. As soon as the cake comes from the oven, poke a few holes in it with a chopstick or other pointy object and begin spooning the orange juice mixture over the cake. It will take several times of spooning it over the cake for it to soak in. Just apply some of the juice, let it soak for a few minutes and then do more. Let the cake cool completely and then put in the fridge until ready to serve.
Notes
Serves 18

 

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A Vintage Christmas

I am so in love with this pretty, pastel vintage Christmas dessert table.  If only I had time to squeeze in another Christmas party before this weekend, I’d so do this.  For now I’ll just have to be happy with looking at these pictures…over and over and over again.

 

If you’d like to see more of the photos, you can check them out here.   Hope everyone is having a great week so far!  Only a couple days until Christmas!

 

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A Candy Cane Christmas

Nothing is more symbolic of Christmas than a candy cane and peppermint has been one of my favorite flavors for as long as I can remember.  I’ll never forget taking trips to see my Grandma who lived in Kansas City around the holidays and there was a little ice cream shoppe that had the most amazing hand-dipped candy cane ice cream.  I could hardly stand the three-hour drive from Springfield to KC in anticipation of that peppermint, creamy, frozen goodness!  Such a good memory.

So, I went searching for some awesome peppermint recipes and found so many, I almost didn’t know when to stop!  But I did manage to stop and I have quite the selection to share with you!  Not only are these desserts GORGEOUS but they are chocked full of peppermint goodness.  Make one of these for your holiday gathering this weekend!

 Layered Peppermint Cheesecake Cake

White Chocolate Peppermint Bark Cheesecake

Peppermint Crunch Truffles

Peppermint Meringues

Peppermint Brownies

Chocolate Peppermint Cookies

Peppermint Whoopie Pies

 

Candy Cane Cake Pops

Chocolate Peppermint Ice Cream Cake

Chocolate Peppermint Roll with Chocolate Ganache

Peppermint Ice Cream

Peppermint Mocha Kahlua Truffles

Vanilla Peppermint Cupcakes

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Eggnog Fudge

I FINALLY had candy making success last week–yessss!  Lately, things have been a little rough in the kitchen and I have no idea why…maybe doing too much at once or not having enough time, but for whatever reason, my candy making had been very, very sad.  But with this latest recipe for eggnog fudge, I have regained my confidence!  Yay!

I happened to see that Brown Eyed Baker had posted this recipe earlier in the week and decided to make it for my husband’s office Christmas party on Friday night.  I made it Friday morning since the instructions said to let it sit overnight and it was actually totally set up by noon, in about four hours.  I also had a little trouble with the directions, as my fudge reached the temperature  waaaaayyyyy before the stated time of 8-10 minutes.  So I have my version of her recipe in this post, but if you’d like to go by the original, you can find it here.

Oh and I should mention that the day I made this it tasted very much like white chocolate to me and not as eggnog-y as I had hoped but by the next day the flavor was awesome and tasted JUST LIKE eggnog.  Totally yummy.  Try this recipe for creamy, rich eggnog fudge…you will LOVE it.

Enjoy!

Eggnog Fudge
 
Ingredients
  • 2 c. Granulated Sugar
  • ½ c. Unsalted Butter
  • ¾ c. Eggnog
  • ⅛ t. Salt
  • 11 oz. White Chocolate Chips (I chopped mine to allow for quicker melting)
  • ¼ t. Ground Nutmeg
  • 1, 7 oz. Jar Marshmallow Creme
  • 1 t. Rum Extract or Pure Vanilla (which is what I used)
Instructions
  1. Line an 8-inch square pan with foil and let it hang over the sides, creating "handles". Butter well and set aside.
  2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Boil for 5 minutes, stirring constantly to prevent scorching. Remove from heat.
  3. Using a wooden spoon, immediately and quickly stir in the chopped white chocolate chips, nutmeg and vanilla until melted and smooth. Stir in marshmallow creme. Beat until blended and then pour into prepared pan. Let stand at room temperature until completely cool and firm.
  4. Using the foil "handles", lift the fudge out of the pan and cut into 1-inch squares. Store in an air-tight container.
Notes
Makes 60 pieces.

 

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Christmas Cupcakes

I couldn’t let all this Christmas baking love go by without mentioning what else….cupcakes!  There are some seriously cute ones out there.  I really don’t know how people come up with this stuff, but I LOVE it.  I think I’d make the snowmen, but with my homemade marshmallows, of course!  They are just toooooo cute.  Check out all of them below!

Holly Berry Cupcakes

Candy Cane Tree Cupcakes

Hot Chocolate Cupcakes

Snowman Cupcakes

Reindeer Cupcakes

Santa Cupcakes

Gingerbread Man Cupcakes

Festive Sugared Marshmallow Cupcakes

 

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Peanut Butter Balls

As promised, my famous Peanut Butter Ball recipe!  Ok, maybe they’re not quite famous, BUT I have sold alot of this candy over the years and people love them!  It’s a recipe I have never shared before but since I took it to the cookie exchange I figured why not put it on the blog?  As you can see, I chose to top mine with crushed potato chips-delicious!  There are a lot of peanut butter ball recipes out there but this is the best, in my opinion.  They are super creamy and 100 times better than a Reese’s Peanut Butter Cup.  Seriously, the best.  But that’s just my opinion…

Enjoy!

Peanut Butter Balls
 
Ingredients
  • 1 Stick Unsalted Butter
  • 2 c. Creamy Peanut Butter (I prefer Peter Pan)
  • 1 lb. (3¾ c.) Powdered Sugar
  • 1 lb. High-Quality Chocolate Candy Coating
  • Crushed Potato Chips, Chopped Dry-Roasted Peanuts, etc for topping
Instructions
  1. Melt the butter in a large bowl. Add the peanut butter and stir until smooth and thoroughly combined. Add the powdered sugar and stir until completely incorporated. The mixture will become stiff (you may need to use your hands, I do). Form into two balls and let it stand overnight on the kitchen counter. Knead it the next morning until smooth. Put in the refrigerator to firm up a bit, about an hour. Form into 1½" balls and place on a foil lined cookie sheet. Place back in the fridge while you melt your chocolate. Melt the chocolate candy coating in a microwave at 20-second intervals, stirring between each, until smooth and completely melted. Dip peanut butter balls (I remove only a few from the refrigerator at a time) in chocolate and immediately top with crushed potato chips, chopped peanuts, etc. and let cool on foil until hardened.
Notes
Makes 55-60.

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Christmas Cookie Exchange

Last week I got to experience my first every cookies exchange and it was SO much fun!  A sweet girl from our church, Monica, was gracious enough to host the event for a whopping 27 women!  Yes, 27 women…27 different kinds of cookies, candies, etc.  We made 12 dozen of the treat of our choice and swapped goods when we got there which meant we left with 12 dozen different goodies!  It was insane.  I was in sugar heaven.  I brought my famous Peanut Butter Balls (recipe tomorrow!) and had so much fun checking out and tasting everyone else’s homemade treats.  I can’t wait to do it again next year!  Here are a couple of photos of the bounty I brought home.

This is the platter…there was fudge, toffee, butterscotch cookies, chocolate cookies, buckeyes, Oreo stuffed brownies, ginger cookies, Nutter Butter Snowmen cookies, Oreo truffles, chocolate dipped candy cane coated pretzels, loaded oatmeal cookies and on and on it goes….

One of my favorites was the Chocolate Candy Cane Cheesecake.  Soooo good.

And my absolute favorite was this biscotti.  It had spices and orange flavor (at least I think it was orange..something like that), along with chocolate chips…it. was. amazing.

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Homemade Christmas Candy

This past weekend I made homemade candy, which is probably my favorite thing to make in the kitchen.  I tried a couple of old recipes and a couple of new ones.  One of the new ones was out of a candy book that I have and unfortunately it was a total disaster.  It was supposed to be similar to a 3 Musketeers but was more like chocolate taffy.  The taste was great because I used my super delicious Mexican cocoa powder but the texture was way off.  I was soooo disappointed in the recipe but I’m not going to give up!  I think that is what I like about candy making, it can be a challenge and it’s fun to figure out why recipes went wrong and what to do right or change the next time.

Here is a small collection of candy recipes that I’d love to try this Christmas, from simple to a little bit more complicated.  The homemade Snickers bar and Coffee Toffee are totally calling my name…actually they ALL look good!  Which one would you like to try??

Chubby Hubby Truffles

Gumdrops

Coffee Toffee

Honey Vanilla Bean Marshmallows

Cherry Cordials

Pumpkin Spice Truffles

Peanut Brittle

Eggnog Fudge with White Chocolate and Walnuts

Chocolate Cheesecake Truffles

Chocolate Dipped Caramels

Oreo Truffles

Divinity

Homemade Snickers

Peanut Butter Cups

Candy Cane Marshmallows

Salt Water Taffy

Chocolate Covered Coffee Crackle Crunch

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