Some sweets inspired by one of our favorite brands.
RIP Steve Jobs.
My original intent for this post was that it would be a recipe for pumpkin BROWNIES (or blondies..whatever) but about a quarter of the way through whipping these up I realized that I was not going to end up with the dense, chewy, pumpkin-y brownies I was dreaming of but most likely, a cake. And I was right. I was definitely a little disappointed at first but got over it pretty quickly after my first bite.
It was probably one of the most moist pumpkin cakes I’ve ever had and so wonderfully spiced. It’s good enough to stand on it’s own without frosting but would most certainly be even more awesome with a layer of cream cheese frosting or a dollop of homemade whipped cream. I took it to a family function and didn’t bring any home, so that’s a good sign! So, I suppose it worked out but I’m still on the hunt for the perfect pumpkin brownie recipe!
Adapted from allrecipes.com
- ¾ c. Vegetable Oil
- 2 c. Sugar
- 4 Eggs
- 1, 15 oz. Can Solid Pack Pumpkin
- 1 T. Pure Vanilla Extract
- 2 c. All-Purpose Flour
- 1 T. Pumpkin Pie Spice
- 2 t. Ground Cinnamon
- 2 t. Baking Powder
- 1 t. Baking Soda
- ½ t. Salt
- Preheat oven to 350 degrees. Grease a 9x13 pan.
- In an electric mixer, beat oil and sugar. Add eggs and beat until incorporated. Beat in pumpkin and vanilla. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt in a medium bowl and beat into wet ingredients just until combined.
- Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
It’s October! I am so excited about October for many reasons…craft fairs, pumpkin everything, Halloween candy galore, hot drinks, scary movies, bon fires…the list goes on and on. I think we should kick off October AND Monday morning the right way–with Pumpkin Cinnamon Roll Pancakes! How delish do these look?! You might recall when I posted about the original Cinnamon Roll Pancake recipe on a previous post awhile back, but I think the pumpkin takes it to a whole other level! You better believe these are on the menu for breakfast next weekend!
- ½ cup (1 stick) salted butter, melted
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons (1/2 stick) salted butter
- 2 ounces cream cheese
- ¾ cup powdered sugar, sifted
- ½ teaspoon vanilla extract
- 1½ cups whole milk
- 1 cup pure unsweetened pumpkin puree
- 2 large eggs
- 2 tablespoon canola or vegetable oil
- 2 tablespoons apple cider vinegar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons pumpkin pie spice (see Tips below)
- ½/ teaspoon salt
- 1 tablespoon packed light brown sugar
- Prepare the cinnamon filling: In a small, microwave-safe bowl- heat butter, brown sugar and cinnamon for 40 to 60 seconds, just until butter is melted. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.
- Prepare the Icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
- Prepare the pancake batter: In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
- Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.
- Cook the pancakes: Preheat a large skillet or griddle to medium. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.
My friend Joelle had been raving on her blog about how amazing these things were called Butterfinger Bites. My favorite candy bar of all time is Butterfinger, so naturally I just HAD to make these. The only ingredients are candy corn, peanut butter and chocolate. And not only that, you make them in the microwave. Awesome!
Supposedly these little chocolatey gems taste EXACTLY like a Butterfinger. But I, for one, will never know. Because I totally and completely screwed up this recipe. How you ask? That’s what I’m trying to figure out. I followed the recipe and warmed the candy corn in the microwave for one minute. They melted a little. So I continued at 15 second intervals, stirring between each. The candy kind of was kind of melting but it was also EXTREMELY hot and kind of starting to clump. Uh oh. I eventually got it into some sort of semi-melted blob and thought, ok, I’ll just throw in the peanut butter and see if it comes together.
No, it did not come together. I could barely stir the mixture for all the clumps of candy corn in the peanut butter. So I stuck it in the microwaved for a few seconds…and that kind of helped. The clumps were turning into itty bitty candy corn bits. So then I had the thought that I would throw it in my mixer and beat the crap out of it! That didn’t help. The tiny little candy corn pieces basically got distributed more evenly. So I poured it into a pan and just stared at it for awhile. There was no way this was solidifying or even tasting good. So I threw it away. Sigh. So depressing.
I felt like a total failure, like I couldn’t bake at all!! I mean, candy from a microwave?! C’mon! I went to the blog where the original recipe was posted to see if anyone else had issues with it…no, not one person. Just me. So, I had to console myself by going back and looking at pictures of things I’ve made but never blogged about. Yes, I was that depressed. It actually cheered me up a little and reminded me that I’m not a total screw up. Here’s my trip down memory lane…
Tons of homemade candy for the holidays…that was fun. And I didn’t screw anything up!
A 1st birthday cake for a special little nephew.
Neapolitan Cheesecake Cake for a friend’s husband’s birthday. Yum.
Maple Pecan and Chocolate Peanut Butter Macarons, again with Betsy. We got those right on the first try! Woo hoo! Lots of high-fiving going on in the kitchen that day!
Buttered Pecan Cake with Bourbon Cream Cheese Frosting for my sister-in-law Rachel’s birthday. I think I need to make this one again…
Oreo and Cherry Birthday Cake for my friend Sarah Carter. That was a fun one.
Ahh, I feel better. Time to get back in the saddle! Err, kitchen. Oh and YES, I most definitely will try to make the homemade Butterfingers again!
Last Friday night Jeremy and I visited one of the two new cupcakes places (yes TWO) that opened up this week in Springfield, MO. GiGi’s is a franchise based out of Nashville, TN and I had heard good things about them so I was pretty excited to visit. The place is cute, simple and clean inside. No frills. And quite frankly they don’t need frills because the cupcakes are gorgeous! At three dollars apiece, they are good-sized and well worth the money. And the frosting…OMG don’t even get me started on the frosting on top of these cupcakes. The minute we stepped inside the doors and my eyes fell upon the mountain of frosting piped on top of the cupcakes, I was mesmerized and drooling. I’m a frosting girl all the way!
Since it was their opening night and they had been giving away free cupcakes all day to all their fans on Facebook, they were down to some basic flavors but still a good variety. I would have LOVED to have tried the Tiramisu or Red Velvet but they were out of those so we went with Wedding Cake (my choice), Midnight Magic (Jeremy’s choice) and Chocolate Salted Caramel.
The Chocolate Salted Caramel consisted of a yummy super dark chocolate cake with caramel buttercream topped with chocolate ganache and a sprinkle of sea salt. It was very good and I loved the salt and chocolate combination but the caramel buttercream was just a tad too sweet for both of us. Somehow we still managed to eat most of it though…how did that happen?!
My choice, the Wedding Cake, was vanilla cake topped with vanilla buttercream. The cake was on the denser side and not so light and fluffy and the buttercream was very thick, creamy and smooth, not greasy at all and had a wonderful vanilla flavor. I really enjoyed it, especially the frosting.
Jeremy’s choice, the Midnight Magic, was our favorite. It was a rich chocolate cake topped with an absolutely delicious cream cheese frosting and mini chocolate chips. We ate the whole thing and loved every bite.
I’m really looking forward to going back and trying more cupcakes. And I will go back! I can’t stop thinking about the frosting…and the Tiramisu cupcake…and the Miss Princess (strawberry) cupcake…and the Red Velvet cupcake..and the frosting..and the Kentucky Bourbon Pie cupcake…and the…
P.S. Check out all GiGi’s offerings here!
P.S.S. After linking to her page, I read her story of how she started and it is totally inspiring! Check it out!
It’s Monday! Who’s excited?! Yeah, me neither. Thought I’d cheer you up with some delicious APPLE recipes from all over the blogosphere. It’s that time of year….apple cake, apple cider, apple donuts, apple pie….the possibilities are endless! And so, so delicious.
I’m not a huge popcorn fan but every now and then I do love to munch on some caramel or cheese popcorn and it’s usually around Christmas when some member of my family sees fit to lug a HUGE tin of the stuff to our family holiday dinner. Ya know, cause there’s not enough food at those family dinners.
So the other day I remembered how my mom used to make caramel corn in the microwave. I mean, really, really good caramel corn. From the microwave! She sent me the recipe and I made it for the first time ever and I have to say it’s even better than I remember as a kid. Maybe I can appreciate it more now? Who knows. But for whatever reason I love the stuff and it’s very addictive.
I added my own little touch with some sea salt and then through in some homemade dark chocolate and peanut popcorn. The recipes for both are below and they are super simple but if you only choose to do one, make the caramel corn!
- 8 c. Popped Plain Popcorn (NO salt or butter)
- 1 c. Packed Brown Sugar
- ½ c. (1 stick) Unsalted Butter, cut into chunks
- ¼ c. Light Corn Syrup
- ½ t. Regular Salt
- ½ t. Baking Soda
- ½-1 t. Fine Sea Salt (depending on how salty you want it to be)
- 4 c. Popped Popcorn (NO butter or salt)
- 1½ c. High Quality Dark Chocolate Candy Coating (NOT chocolate bark)
- ½ c. Dry-Roasted Peanuts
- Line a large cookie sheet pan with foil. Place Popped corn in a large brown paper bag. Set aside.
- Combine brown sugar, butter, corn syrup and regular salt in a large bowl. Microwave on high setting 3-4 minutes, stirring after each minute, until mixture comes to a boil (it only took 3 minutes for mine to boil). Microwave 2 minutes longer (without stirring) and then stir in baking soda. Pour syrup mixture over popped corn in bag. Close bag and shake well. Microwave for 1½ more minutes. Shake bag well. Microwave 1-1½ minutes more (I stopped at 1 minute because it smelled slightly burned and 3 or 4 pieces did burn--no biggie, just watch it). Add the sea salt and shake bag well. Pour onto the large cookie pan. Cool and stir to separate.
- Line a large cookie pan with foil. Place popped popcorn and peanuts in large brown paper bag. Melt the chocolate in a medium bowl at 20 second intervals, stirring between each, until completely melted and smooth. Pour chocolate into the bag over the popcorn and peanuts and shake well. Pour onto the cookie pan. Cool and stir to separate.
Four things I am loving this glorious Wednesday morning. I’ll take one of each please.
Hope everyone has a lovely day!
I’ve not made a whole lot of pecan cookies in my life other than these Pecan Sandies, so when I found out tomorrow is National Pecan Cookie Day, I thought it would be a good opportunity to try another yummy cookie recipe. I found this one from King Arthur for Salty-Sweet Butter Pecan Cookies. The cookie is loaded with pecans, butterscotch chips and rolled in a sugar and salt mixture.
I of course just HAD to mess with the recipe. I omitted the espresso and butterscotch chips and subbed in dark chocolate chips and dried cherries and then sandwiched them with marshmallow buttercream. I really, really liked my finished product but I can’t wait to try the original version below. Overall, this recipe makes one seriously delicious cookie.
- 1⅓ cups pecan halves
- ⅔ cup light brown sugar, firmly packed
- ⅔ cup granulated sugar
- ½ cup butter
- ½ cup vegetable shortening
- ½ teaspoon salt
- ½ teaspoon espresso powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- ¾ teaspoon butterscotch, vanilla-butternut, or butter-rum flavor
- 1 teaspoon vinegar, cider or white
- 1 large egg
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1⅓ cups butterscotch chips
- ⅓ cup granulated sugar mixed with 1 to 1¼ teaspoons salt, for topping*
- If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to ½ cup (3½ ounces) granulated sugar mixed with 1¾ to 2 teaspoons salt.
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
- In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
- Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips and toasted nuts.
- If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3½ to 4 hours will spread moderately; chilled overnight, it will spread much less.
- Mix the ⅓ cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1½" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1¼" balls of dough.
- Bake the cookies for 10 to 11 minutes — 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
This weekend I went to the Joyce Meyer conference in St. Louis with a few other lovely ladies. I’ve been several times before and it’s always a wonderful time of awesome music and challenging teaching. It’s also a great time to sneak in some shopping and splurge on some good eating out! On Friday, our sessions were at 10 a.m. and 7 p.m. so during that gap me, my sister Hannah and friend Nicole high-tailed it to the Galleria for a marathon shopping session.
One of our stops was Urban Outfitters where I found these Kitty Cat Measuring Cups. I am a HUGE cat person, so I pretty much died when I saw them. I still regret not getting them.
I also came across this toothpaste at Urban Outfitters. As much as I love cupcakes, I’m not sure I want to brush my teeth with them. That just seems…wrong.
After the last session on Saturday, we went back to the Galleria for the Cheesecake Factory. I know, I know it’s a chain and all but I’m sorry, I love the place. We had some awesome salads and then left.
Just kidding! Well, we did have salads but we most certainly ordered cheesecake too! And no, we didn’t share a piece, we each got our own piece. That’s right. Total gluttony. And it was sooooo worth it. Here is a picture of all three of them taken with my crappy cell phone.
And here are some beautiful stock photos of what we got. Much better.
My sister Hannah got Craig’s Crazy Carrot Cake Cheesecake. It. Is. So. Good. Layers of carrot cake, vanilla cheesecake, cream cheese frosting and toasted pecans. Amazing.
I got the Lemon Raspberry Cream Cheesecake which consisted of Raspberry-Vanilla Cake, Creamy Lemon Cheesecake, Raspberry Lady Fingers and Lemon Mousse. It didn’t have the lady fingers and didn’t quite look like this photo and wasn’t really my favorite, BUT it was good. Just not my favorite.
What was my favorite? My friend Nicole’s choice, the Kahlua Cocoa Coffee Cheesecake. OMG. I know that phrase is overused but seriously, OMG. It was so, so, so good…a yummy brownie crust with a hint of coffee in the uber-creamy cheesecake filling and some seriously rich chocolate mousse and ganache on top. I was *this close* to choosing the Kahlua cheesecake and I was KICKING myself for changing my mind at the last minute. However, Nicole couldn’t quite finish all of her piece so like the good friend I am, I volunteered to help her out.
I had such a great weekend and was so sad to see it end but I’m thankful for the girl time and most importantly, God time. And now, I’m gonna shut down my computer on this dreary, rainy Sunday afternoon and hold my husband’s hand as he rides the emotional rollercoaster that is fantasy football. Hope everyone has a lovely Sunday evening.
Once again, I’ve missed the baking boat. A little while ago I went searching for the ultimate brownie recipe and noticed a lot of bloggers raving about “the famous Baked brownie”. Say what? Please tell me I’m not the only one that doesn’t know about this brownie from a little NYC bakeshop called, well, what else…Baked! From what I can gather, these guys made some brownies that Oprah raved about on her show which pretty much resulted to them being shot into baking stardom overnight. Ok, so I was intrigued and got busy making the brownies.
The verdict? Umm, the BEST BROWNIES I HAVE EVER HAD. No joke. They are dense, fudgy, rich and have that wonderful shiny crackle “crust” on top. Hello, beautiful! I was officially sold on this recipe and promptly went online to order their book and see what other awesome recipes I was missing out on.
If you love brownies, you absolutely MUST try this recipe. Prepare for brownie heaven! Oh yes, MILK. Must have that, very important. Now go bake!
- 1¼ c. AP Flour
- 1 t. Salt
- 2 T. Dark Unsweetened Cocoa Powder
- 2 c. Dark Chocolate Chips (I used Ghirardelli Bittersweet)
- 1 c. (2 sticks) Unsalted Butter, cut into 1-inch pieces
- 1 t. Instant Espresso Powder (I only had instant coffee granules and used 2 teaspoons)
- 1½ c. Granulated Sugar
- ½ c. Light Brown Sugar, packed
- 5 Large Eggs, room tempoerature
- 1 T. Pure Vanilla Extract
- Preheat oven to 350 degrees. Grease the sides and bottom of a 9x13 glass or light-colored baking pan. Line with foil, letting extra hang over the sides to use as "handles". Grease the foil.
- In a medium bowl, whisk the flour, salt and cocoa powder together.
- Put the chocolate, butter and instant espresso powder (or instant coffee granules) into a large bowl and melt in the microwave at 20 second intervals, stirring between each time until completely melted and smooth. Add sugars and whisk until completely combined. Let cool to room temperature.
- Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the foil "handles". Cut into squares and serve.
When Jeremy and I lived in Rockford, we’d occasionally make trips into Chicago to shop, eat and visit the museums and parks. Fun times. One of our favorite areas of Chicago was Lincoln Park, which was a college town full of unique shops, bakeries and concert venues. We discovered a cupcake place called Molly’s Cupcakes and I’ll never forget one time while we were on our way to get cupcakes from Molly’s we passed another cupcake place that immediately caught my attention due to the enormous size of their cupcakes. They were huge!
As I peered in the window I thought something seemed off…these cupcakes didn’t look quite right. And then I realized I was not looking at delicious vanilla and chocolate cakes topped with creamy, dreamy buttercream but instead it was…meatloaf! Topped with mashed potato “frosting”! Ummm, DISGUSTING. I guess the name of the place should have given it away. After all, it was The Meatloaf Bakery, hello! But I didn’t even see the name because I was too preoccupied staring at the “cupcakes” inside.
I had all but forgot about the place until this past Sunday night when Duff Goldman paid The Meatloaf Bakery a little visit on his new show, Sugar High. Despite my initial gross out, I have to admit that the food actually looked good. And I truly couldn’t believe the place was still in business. I specifically remember thinking, “This place’ll never make it!” Boy, was I wrong!
Would YOU eat a meatloaf cupcake?!
I saw this recipe for Maple Sugar Scones over on Good Life Eats and immediately printed it off. Ever since I learned that scones weren’t that difficult (these Raspberry and Dark Chocolate Chip Scones, for instance) to make and were, in fact, quite delicious, I’ve been looking for another opportunity to make them and this recipe was perfect for the start of fall baking.
I didn’t have the maple sugar that the recipe calls for so instead I used Pure Grade A Maple Syrup (do NOT use the maple syrup sold in the cereal aisle of your store…it’s not real maple syrup) and adjusted the amount of dry ingredients. They turned out so delicious! The dough itself was more biscuit like with a hint of maple and toasted walnuts, but the syrup and sugar on top gave it a nice bit of added sweetness. Perfect warm out of the oven with a cup of coffee on a nice, chilly day.
- 4 c. AP Flour
- 1½ t. Baking Powder
- ½ t. Baking Soda
- ½ t. Salt
- 1 c. Chopped, Toasted Walnuts
- ½ c. (1 stick) Unsalted Butter, very cold and cubed
- ⅔ c. Heavy Whipping Cream
- ⅔ c., plus 2 T. Pure Grade A Maple Syrup, plus a little extra for glazing
- 1 Large Egg
- 2 t. Pure Vanilla Extract
- Raw Sugar
- Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and walnuts. Using your hands or fork, work the very cold butter into the dry ingredients until mixture resembles coarse crumbs.
- In a separate bowl (I used a large measuring cup) whisk together the heavy cream, maple syrup, egg and vanilla. Add wet ingredients to butter/flour mixture and stir with a rubber spatula until just combined. With your hands, form dough into a large disc, roughly 7" round. Place on a lightly floured surface and cut into 8 wedges (the wedges were a little large so I think I'll cut it into 10 next time). Place on cookie sheet and brush with maple syrup. Sprinkle with raw sugar.
- Bake for 18-20 minutes until golden brown and a toothpick inserted into the center of one scone comes out clean.
This weekend was a whirlwind of activity. I got to have a little girl’s night Friday night with two of my bestest friends. We treated ourselves to pedicures and a little shopping. Then Saturday Jeremy and I got up early, worked out, made a yummy homemade breakfast of biscuits, gravy, eggs and sausage and then headed to Seymour for the Apple Festival.
There were a TON of crafts. Jewelry, fall wreaths, homemade cosmetics and lotions, wood working and so much more.
And of course, there were apples. We treated ourselves to a slice of yummy apple pie with vanilla ice cream.
From there we headed to a wedding. My baby cousin, James, got married…I still can’t believe he’s old enough to get married! Makes me feel ancient. Sigh.
The wedding was very cute and laid-back. We all sat on quilt-covered hay-bales and the bride and groom stood under a big, beautiful tree for the ceremony. Afterwards, we had the most delicious bbq and other homemade food and ended the night with yummy white wedding cake, punch and dancing.
I just love this shot.
Congratulations James and Jess!
I finally did it. I got over my fear and lack of patience for cutesy, crafty baked treats and made these adorable owl cupcakes! Once I saw how utterly cute and simple they were, I figured there was no way I could possibly screw this up. The craft is recommended for kids after all! I am so pleased with how they came out and I think I might possibly be ready to embark on another crafty baking adventure…maybe…someday.
But for now, I’m just going to enjoy these!
- 1 (18.25 oz.) Devil's Food Cake Mix
- 1 (16 oz.) Chocolate Fudge Frosting
- 1 (16.6 oz.) Package Regular Oreos
- 1 (5.5 oz.) Bag Reese's Pieces
- Brown or White Paper Cupcake Liners
- Bake cupcakes according to directions on the box. Let cool completely on a wire rack.
- While the cupcakes are baking and cooling, begin separating the Oreos. I warmed my Oreos on a plate in the microwave for 5-6 seconds and gently slid one cookie off (don't pull it off or it will bring some of the white with it). Test one cookie first to see how much time works for you...it probably won't be more than 5 seconds.
- Next, with a toothpick, dab a bit of frosting on a brown Reese's Pieces and place slightly off-centered on the white of the Oreo. These are the eyes.
- Now frost the cupcake with a knife and again, using a toothpick, make "ears" for the owl. Place two of the Oreo eyes on the cupcake and push an orange Reese's Pieces sideways into the frosting for the beak.
There’s only one thing hotter than football this fall…crockpots. Yes, CROCKPOTS. They are blowing up all over the Internet like they were invented yesterday. And there are many reasons to love crockpots…they require simple/few ingredients most of the time, they cook for you while you’re at work and it’s all done in one single piece of equipment. Yay! And there are soooo many recipes that you can make in a crockpot…from apple cider, to mexican casseroles, to appetizers and meatloaf, the possibilities are endless. And I recently discovered another use for my crockpot–cake!
Who would have thought you could make a cake without turning your oven on?? Simply amazing. Now this cake isn’t winning any beauty pageants any time soon, but in the taste department it takes home the gold! I literally threw the ingredients together for this cake in 30 minutes over my lunch break, went back to work for a couple of hours and when I got home my whole house smelled like chocolate. Yeah, I could come home to that smell every day.
It’s an interesting recipe because you make the cake batter and put it in the crockpot and then pour this water/sugar/cocoa mixture all over the cake. I mean, it’s a LOT of liquid! But amazingly enough while the cake cooks, the liquid turns to a yummy fudge sauce underneath. It’s hard to capture the full deliciousness of this cake in a picture just ’cause really, it’s not pretty, but alot of ugly recipes taste the best. This is one of those.
- 2 c. AP Flour
- 4 t. Baking Powder
- ½ t. Salt
- 6 T. Unsweetened Cocoa (I used 4 T. regular unsweetened cocoa and 2 T. Hershey's Special Dark Cocoa)
- ⅔ c. Semi-Sweet or Bittersweet Chocolate Chips
- 1½ sticks Unsalted Butter, cut into chunks
- 1 t. Instant Coffee Granules
- 1¼ c. Granulated Sugar
- ⅔ c. Whole Milk
- 2 Large Egg Yolks
- 2 T. Pure Vanilla Extract
- 3 c. Hot Water
- ⅔ c. Granulated Sugar
- ⅔ c. Packed Brown Sugar
- ⅔ c. Unsweetened Cocoa (I used half regular unsweetened and half Hershey's Special Dark Cocoa)
- 1 T. Pure Vanilla Extract
- Coat the inside of a 2½ quart to 5 quart slow cooker or crockpot with cooking spray.
- In a large bowl whisk together the flour, baking powder, salt and cocoa. Set aside.
- In another large bowl melt the chocolate chips, butter and instant coffee granules in the microwave at 20-second intervals, stirring between each until melted and smooth. Whisk in the sugar thoroughly and then the milk, egg yolks and vanilla until smooth. Add the flour mixture and mix thoroughly with a spatula. Pour into the bottom of your slow cooker and spread evenly.
- Combine the hot water and both sugars and whisk until sugar is dissolved. Whisk in the cocoa and vanilla. Pour over the cake batter.
- Cover the slow cooker with a tea towel and then put the lid on top of that (the towel will absorb any condensation that occurs). Cook for 2½ hours on high. You will know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides. Let it set for 30-45 minutes and then serve in bowls with whipped cream or ice cream.
I am absolutely IN LOVE with this cake from Glorious Treats. From the different shades of pink, to the perfect swirls covering the whole cake, I just can’t stop staring at this beautiful creation!
I must make this soon. The prettiness is killing me. In a good way.
For step-by-step instructions and more gorgeous pictures, head on over to her blog and get inspired!
Jeremy and I had a little date night this past Friday night in downtown Springfield, MO. We started out by getting dinner at Grad School (AWESOME wings and burgers) and then went directly across the street to grab dessert before seeing Another Earth at The Moxie. For dessert, we went to a new place called Side by Side Dessert Lounge. It’s actually connected to a restaurant called Blu Sesame and I think the idea is you eat dinner there and then go immediately next door and get dessert.
The place was small and had a fairly modern design. The desserts were displayed beautifully in a bakery case, everything from eclairs to cheesecake, creme brulee and black and white cookies. They even had hand-dipped ice cream. We stood there for a looooong time trying to decide what to get before choosing a whoopie pie, tiramisu, a strawberry macaron and a cupcake. Everything was reasonably priced and we ended up spending only $13 for all our goodies.
Our least favorite item was the Tiramisu. It was not at all traditional tiramisu; instead of ladyfingers it was layered with cake that had been soaked in coffee (at least I think it was coffee…it wasn’t strong enough at all). Between the cake layers was something like a basic vanilla custard or pudding, not the usual mascarpone or even cream cheese type filling. And there was not one hint of rum, which is one of my most favorite parts, so that was disappointing.
Next was the Strawberry Macaron which was crumbling the minute we picked it up to take a bite. It had a very hard, brittle outer shell and was a little bit difficult to bite into. The strawberry buttercream inside was squirting out everywhere because it was so hard to bite! Definitely not the slightly crisp and chewy macaron I have experienced in the past. Another bummer. Moving on….
We decided the White-on-White Whoopie Pie (yes, it is as massive as it looks!) was runner-up to our favorite, only because of the buttercream. The cookie or cake or whatever it was on the outside, was seriously odd. It was tough and not even close to having a cake-like texture and was not soft enough to be a cookie. Very strange. Jeremy and I sat there trying to figure it out and finally gave up. But like I said, the buttercream was the only redemptive part of the whole thing…very light, airy and delicious.
Finally, the one thing we actually liked (sort of) was the Original Vanilla Yogurt Cupcake. The girl that was working told us that their cupcakes were made with yogurt (hence the name), which gave it a super moist texture. And it was very moist. It was also kind of pound-cake like. Again, unlike any cupcake I’ve ever had. It was topped with a homemade whipped creamed, strawberry chocolate curls and white chocolate.
Overall, everything was honestly kind of odd and I can’t say that I want to go back anytime soon. Maybe for a cupcake since we did like that. And the ice cream sandwiches looked good also. Let me know if you’ve been or if you plan on going…I’d love to hear your thoughts!
I know that I just posted a recipe for Key Lime Pie Ice Cream earlier this week, but the truth is I am already WAY into fall baking mode. After having several days of degrees well above 100 this summer, anything less than that seems cool and fall-ish in comparison even if it is still in the upper 80s! So now that it’s September, I am opening up the flood gates on everything pumpkin, apple and maple and the recipes are gonna come pouring out!
Let’s start with this recipe for Pumpkin Oatmeal Cookies. I initially wanted a chewy cookie but these were some of the puffiest, softest cake-like cookies that I have ever made. And that was ok by me. And they weren’t too sweet which was perfect because the butterscotch filling more than made up for any lack of sweetness in the cookie. I took these to a get-together and they got rave reviews all around and not one made it back home with me. Always a good sign.
Let the fall baking begin!
- 1 c. (2 sticks) Unsalted Butter, softened
- 1⅓ c., plus 1 T. Light Brown Sugar, packed
- 2 Large Eggs
- 1 T. Pure Vanilla Extract
- 2 c. AP Flour
- 1 t. Baking Soda
- 1½ t. Ground Cinnamon
- 1 t. Pumpkin Pie Spice
- ½ t. Salt
- 2½ c. Oats
- 1 c. Butterscotch Chips
- 2½ T. Unsalted Butter, cut into chunks
- ⅓ c., plus 2 T. Plain (not chocolate-flavored) Malted Milk Powder
- 1½ ounces Cream Cheese, softened and cut into chunks
- 3 T. Milk
- 1½ t. Pure Vanilla Extract
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- In an electric mixer, beat the butter and sugar until light and fluffy. Mix in the eggs and vanilla. In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, salt and oats together. Mix the dry ingredients into the butter/sugar mixture. Chill in the refrigerator for a couple of hours or overnight.
- Roll dough into 1½-2" balls and place two inches apart on cookie sheet. Bake 9-10 minutes (9 minutes was perfect for me), rotating pans half-way through. Let them sit on the cookie sheets for 2 minutes and then transfer to a wire rack to cool completely.
- In a medium bowl, microwave the butterscotch chips and butter at 20 second intervals, stirring between each, until completely melted and smooth. Cool to warm. In an electric mixer on medium speed, beat the cream cheese and malted milk powder until well blended and completely smooth. Beat in half the butterscotch mixture just until incorporated. Beat in the milk, 1 tablespoon at a time, until well blended. Beat in the remaining butterscotch mixture and the vanilla until evenly incorporated. Refrigerate for 30 minutes, or until somewhat thickened but not stiff. (The recipe then calls for you to beat the filling on high speed until light in color and very fluffy, about three minutes. I accidentally missed that step. Oops. So it's up to you, but I'd recommend NOT skipping that step.)
- Spread about 1½ tablespoons of the filling on the underside of half of the cookies and then top with the remaining cookies. These can be refrigerated in an airtight container for up to 4 days.
*Malted Butterscotch Filling Adapted from The All-American Cookie Book