Monday, October 13, 2014
We are loving apple season right now. Beautiful, delicious, fresh apples have been abundant lately--one of my most favorite things about New England. We've been buying tons from the farm stand and last weekend went to the orchard to get them fresh off the tree. There's just something about eating an apple right off the tree while walking in the orchard that makes it taste that much better. Of course, with the abundance of apples, we've been eating a few a day (each!) but I've had my eye on some recipes as well. I'm not a huge baked fruit fan--like pies--but there are some recipes I can get behind, one of which is the awesome Caramel Apple Cake. That just sounds like fall, right? And I got to tell you, it's delicious. The cake is tender and full of flavor, with shredded apples throughout, a nice brown sugar boost and then topped with a caramel sauce drizzle, it doesn't need anything else. Well, maybe to be served warm with a scoop of vanilla ice cream. Yeah, that happened. And it was a very good thing. I'm so glad that I got to make this recipe for this month's Secret Recipe Club!
Monday, April 14, 2014
While I'm not exactly sure what happened here, I'm super excited at the pleasant mistake of a (mostly) caramelized streusel topping instead of a traditional crumby coffee cake topping. The caramelized version sealed in the sweet goodness and tender crumb of this lovely coffee cake, swirled with black raspberry jam and dotted with white chocolate chips. Raspberries and white chocolate just work well together and I'm glad I paired them in this delicious cake. I took this to work for a training session can came home with make 5 or 6 slices. Yeah, it went over real well--several people came back for seconds.
Wednesday, March 26, 2014
Facebook, then you might have seen me suggest running to the clearance department of your nearest Bed Bath and Beyond with your 20% off coupon for the ultimate baking equipment score. Hopefully they still have some left!
Friday, February 7, 2014
These truffles/cookies/cake balls are so yummy! And they'd be an adorable and easy little Valentine's Day treat. A twist on a traditional chocolate covered cherry, fudgy cake wraps around a sweet maraschino cherry and is then dipped in milk chocolate for a crisp coating, sealing in the deliciousness. I thought I had enough cherries with stems (the wick of the "bomb") but must not have been paying attention to the second jar since some of my treats are without the stems. But still equally yummy and fun. My cousin Angela messaged me almost immediately upon trying these, looking for the recipe. Yup, they're that good.
Friday, January 31, 2014
Funfetti time! Because tomorrow is my birthday and nothing says happy birthday like sprinkles. Lots and lots of sprinkles. I love whoopie pies but I haven't made them in ages. So since I got a new whoopie pie pan for Christmas (with my donut pan), I figured it was time. There are a handful of whoopie pie creations I'm looking forward to trying, but funfetti called my name. Soft, fluffy cakes oozing with marshmallow filling and rolled in more sprinkles seems like the right thing to do. The flavor is delicious and I think the marshmallow filling is just the right sweetness without making you want to pull your teeth out. My friend Rachel thought they could be sweeter. So just know going in that it'll either be spot on or little undersweet.
Monday, December 23, 2013
It's almost Christmas, so there's a good chance that you're busy but you still need some holiday treats or gifts or you might have some little, idle hands that are on winter vacation and maybe they need something fun to do. Enter these Chrismas Confetti Cake Batter Truffles. Little balls of cake batter goodness with holiday-themed sprinkles dipped in white chocolate and ready to gift or shove in your face--either is fine, I won't judge. The batter comes together quickly and it's a no bake treat, so even the little ones can help with this recipe start to finish. Make up a quick batch for the unexpected visitor or the neighbor who shoveled out your driveway. Or tuck this recipe away for a birthday party and use rainbow sprinkles. Or save for next week and use gold or silver sprinkles for a fun New Year's treat. No matter when you make them, they'll be delicious.
Wednesday, April 10, 2013
Of course I wanted to include a perfect party muffin in this line up, and you know how much I love funfetti and sprinkles! Muffins that taste like cake are a perfect option for a birthday breakfast or any time you want to celebrate first thing in the morning. Plus, these funfetti muffins have a cheesecake twist, packed full of cake batter flavored cream cheese for a creamy center inside a cake flavored, perfectly golden muffin. And as you know, I'm a firm believer in sprinkles denoting party fun, so these muffins are sure to put a smile on our face first thing in the morning. Delicious, sweet, creamy and unique, these funfetti cheesecake muffins are definitely a new option to birthday breakfast (right behind funfetti pancakes!)
Friday, April 5, 2013
I know right? Little balls of birthday cake flavor wrapped in candy coating and topped with sprinkles. It's like a portable, one-bite birthday party! And they are amazing! Who knew you could dunk a ball of birthday cake in a little almond bark, top it with sprinkled and get something so fun and so delicious. Rachel had a birthday a couple weeks ago, so I whipped up a batch of these tasty truffles for the occasion. Dave thought that were amazing, and Rachel was excited because she wouldn't be obligated share them with her husband since he's not a fan of white chocolate or almond bark. He's certainly missing out, but that just means more for the rest of us.
Friday, February 1, 2013
Happy Birthday to me! Dave is pretty handy in the kitchen, but much as I love him I've never gotten a birthday baked good or special treat from him. I think he might be afraid. Which is perfectly fine. But this year I decided I wanted to make my own birthday treat and when I spied this yummy little nugget, I knew this is what I wanted for my birthday goody. A smooth fudge with lots of birthday cake flavor with oodles of sprinkles throughout. This fudge was so simple, I think it will become a birthday staple, for me and everyone else. I'm not sure I've made anything else that is so delicious and so very easy to make. Why wouldn't I make it all the time? I mean, it's gotta be someone's birthday.
Wednesday, December 5, 2012
Now how fun and festive are these? And besides being awesome due to sprinkles, they taste like cake. Because they are made with a cake mix. Hey, if you're going to make as many cookies as I do, sometimes you need to praise small favors that come in the form of a prepackaged mix. The cookies are soft and full of cakey flavor, speckled with fun holiday sprinkles. Rolled out into whatever shapes you like, these cookies are perfect for the holidays or can be customized for any celebration.
Friday, November 9, 2012
As you may know, I don't generally do cakes. I've make a few here and there, but I don't have the patience for decorating, so I stick to the things I love--like cookies and muffins. But, like any good Girl Scout, before I hang up my apron in defeat, I do like to give a good try to anything. So the idea of baking a thin cake and spiraling it up with filling to make a rolled cake was a challenge I'd be willing to accept. While seemingly difficult, I thought it was more about engineering that actual patience with details so since decoration was not necessary, I might be able to succeed here. And who knew I could do it? While there are a few tweaks I'll make for my next go around, I loved this cake and this process. Dave was in awe and could have finished the whole thing if I'd have let him. The cake has perfect texture with a lightness to it, not dense or heavy. The cream cheese filling is sweet but not sickly and the addition of fiori di sicilia (like I did in the Pumpkin Cream Cheese Muffins) offers a slight citrus note the complements the pumpkin and spices, as well as the lightness of the cake.
Wednesday, November 7, 2012
What had happened was I wanted to make a yummy pumpkin treat. And I wanted a bar treat. And I wanted something "in" said bars, like a chip or candy. Perhaps of the white chocolate variety. Oh, but cinnamon is so tasty with pumpkin. Luckily I found this delicious recipe that yielded an amazing, soft cake-like bar that was a full-on pumpkin flavored treat with a smattering of white chocolate and cinnamon chips strewn throughout. A delicious dessert, snack, breakfast (no judging!--pumpkin is healthy, right?) for you to enjoy and share. I'm pretty sure Dave and I only shared these with each other--I honestly don't remember if Madaline and Ernie had any. But still, it wasn't like I sat and ate the whole pan (cause I totally could have). I love the texture and the combination of flavors is perfect for fall.
Wednesday, September 19, 2012
There is no celebration going on here, except for the fact that sprinkles make everything a celebration, by default. Yup, we woke up one morning and Dave wanted pancakes for breakfast. So I asked him, " Do you want them plain or to taste like cake with sprinkles?" My husband's no fool so he'll always take the cake-flavored version with sprinkles to boot. He even ran out to the store to get milk because I didn't have enough. Such a gem. And it was totally worth the effort because these pancakes are awesome. Sweet but not sugary, fluffy and mimicking yellow cake goodness, plus an abundance of sprinkles--yes this is a breakfast worth celebrating.
Monday, September 3, 2012
So remember bananapalooza? Yeah that kind of happened in my kitchen again. One or two at a time, bananas just kept getting tossed in the freezer. I'm pretty sure at one point there were about 20 in there. What better way to enjoy those nasty looking but awesome tasting (when baked) overripe bananas? A week's worth of banana recipes, that's how! I'm going to treat you to five days of sweet treats using this versatile fruit. Three quick breads, one healthy muffin and a delicious cookie, all for your enjoyment.
Starting with this Funfetti Banana Bread--yup, banana bread has a party with a touch of cake batter flavor and sprinkles everywhere. This quick bread tastes like banana cake and the sprinkles remind you to celebrate...something. Bananapalooza? Breakfast? Whatever, you'll smile when you eat this.
Wednesday, August 1, 2012
Madaline and Ernie are headed out on a trip this weekend. This is a shorter trip just to New Hampshire but will be a little different than some of their other excursions. This time they are going to a campground with the specific purpose of being there with other Airstream owners from New England. They belong to a group--a club of sorts just for Airstream people--and it just so happens that for this particular event, Ernie (and by extension, Madaline) is responsible for feeding almost 200 people who will be there, over five different meals. After hearing them consult about what to serve, I offered my baking services to provide bar desserts--blondies, brownies and cookie bars--for one of the dinners they'll host. So they took me up on my offer and I'm just about done making eighteen 9 x 13 inch pans of bars. I've been freezing the whole (disposable) pans as I finish. It's an impressive sight, I must say.
So for the next few Wednesdays I'll be bringing you the recipe for the various treats I made, starting with these Cakey Brownies. And boy are these suckers cakey. Thick and chocolatey, slightly denser than cake but not quite a fudgy bar, you probably want to pair these brownies with a big glass of milk or better, top them with ice cream. They would certainly be amazing topped with a creamy milk chocolate frosting, but given the circumstance where these would be served (as well as the August heat under the tents on the campground, I kept these brownies naked and they shine all by their lonesome. Loads of chocolate flavor without being too sweet, these brownies are a perfect snack or dessert (or possibly breakfast...who am I to judge?).
Wednesday, June 6, 2012
These are positively fantastic. A creamy cheesecake filling with a subtle hint of cake batter flavor, dotted with sprinkles, which have be well-documented to induce happiness, atop a crunchy vanilla crust. Yum, that all amounts to delicious. I took these to a cook-out, which happened to turn into a birthday party, so they were very appropriate. And tasty. My uncle was tickled and couldn't get enough of them. I love the creaminess of the filling--honestly, I don't think you can beat cheesecake filling too much. And Dave liked them because they tasted like cake (he's really so easy). These are a wonderful treat for a cook-out or a party. And a nice way to have some cheesecake during the summer because the bars are a bit smaller, so not as heavy as diving into a full piece of cheesecake.
While on Pinterest I found this recipe through a friend and immediately pinned it--I mean, it's got sprinkles and tastes like cake, so yeah I needed to make it. When I got to the recipe, I was impressed with Erika, the young lady behind Teenage Taste who posted this recipe and had lovely photos and a nice write up to go with it. Because I wanted a larger pan of bars (9 x 13 inch), I upped the quantity of vanilla cookies for the crust and a little more butter, but I left the filling the same (well, a few more sprinkles, but minus the food coloring). I'm glad I didn't mess with the filling because these were a thick bar--I can't imagine how tall they would have been baked in a 9 x 9 inch pan! I also didn't use a water bath, in part because I didn't have a pan big enough to fit my 9 x 13 and because the last time I made actual cheesecake, I didn't use one and had success. I can't really complain about not using one this time. I did get a slight crack in the middle, but since I was cutting them into bars, I really didn't care. But, I also don't make cheesecake a lot, so if you do and you have a method, by all means, do what works for you and makes you comfortable because you definitely need these bars in your life.
Wednesday, May 16, 2012
I'm pretty sure sprinkles make everything a celebration. Doesn't that just seem like the natural order of things? Of course I made these for birthday baking and sent some to both of my dear friends named Lisa for their respective birthdays. And Dave and I enjoyed the leftovers as celebration cookies for no particular reason. It's sunny--let's celebrate with a Funfetti Cake Batter Cookie! It's raining, that's ok, let's celebrate with a Funfetti Cake Batter Cookie! See, it just kind of works that way. These cookies are sweet, pretty and taste like cake, which makes them the perfect birthday baking treat. They turned into a perfectly crackled cookie with a crispy outside and slightly chewy interior, resulting in a close to perfect cookie experience.
Besides being delicious, these cookies are a breeze to whip up, thanks to a prepackaged mix. Stephanie at Cookin' Cowgirl hit the nail on the head when she started with a plain cake mix and opted to add in the sprinkles herself. I was skeptical about the quantity (1 cup of sprinkles is A LOT!), but she was right--if you want a pretty celebration cookie, you really need all those sprinkles. They completely take over, providing the extra sweetness but without making a toothache-inducing cookie. Stephanie mentions using a vanilla cake mix, but I couldn't find that so I used plain white and found it perfect. I love the color of the cookie and how it acts as a perfect canvas for the sprinkle to pop in all their glory. I also opted to flatten my scoops of cookie dough a bit because I wanted to make sure they spread out and baked evenly, rather than end up as cookie nuggets. Make these cookies for your next birthday or celebration, or just make these cookies and you'll be celebrating!
Wednesday, April 4, 2012
Time for more birthday baking. My niece Abi turned 6 (6!) on Monday. Of course being the wonderful aunt I am, I had to send her something sweet and tasty with her gift. And what better treat for a birthday girl than something that tastes like birthday cake. I opted to use pretty pastel pink, purple and orange colored frosting to sandwich these sweet sugar cookies flavored with yellow cake. This is a pretty quick recipe aided by a prepackaged cookie mix with a little cake mix added to the party. Cute, perfect for birthday celebrations and yes, very tasty. Plus there is something about a sandwich cookie that's just plain fun.
This is a Betty Crocker recipe and is very easy to make. The original recipe suggests using neon colored food coloring, but being spring and almost Easter, I went with the softer classic colors to end up with more pastel shades. Also in the original recipe is a butter cream frosting recipe. I went with a premade canned frosting instead because I knew I'd be shipping the cookies and didn't want the frosting to go bad. Either way, these cookies are a great treat for a birthday party or any other time needing a little colorful, cake flavored fun.
Wednesday, February 1, 2012
Why, yes, these Rice Krispies treats do taste like birthday cake. They are seriously good. I love having a new way to flavor the traditional treat and these are perfect birthday treats since they taste like cake. I love the traditional yellow cake flavor with a hint of chocolate frosting smeared on top, but the idea of using different cake mixes and frosting leaves endless possibilities. These were on hand for a party to celebrate our friend Nick's birthday and were a huge hit. In fact, they were eaten so fast, I never got a chance to take a good picture of them cut into squares, so I had to make them again (tragic, really). I actually made them again for my own birthday (today!) since I'm not sure Dave will be venturing into the kitchen to whip anything up.
This recipe is courtesy of Andi from The Wednesday Baker who you might remember from my first posting for the Secret Recipe Club. When I saw these I knew I needed to make them since I kept going back to the post. Dave couldn't wait to try him since they combined his favorite thing (cake) with his new excitement (flavored Rice Krispies Treats). Since I was afraid of the sprinkles melting, I opted to add them to the bowl of cereal rather than add them to melted marshmallow mixture. A nice alternative to cake, these would be good for a children's party where cake would be difficult to serve, like a pool party or something like that. And they'd make awesome bake sale treats tied up in individual bags.
Tuesday, September 27, 2011
Bananapalooza seems to have ceased with the completion of these tasty treats. Besides using the last of the freezer bananas (I know now that I've said that somehow more will appear), the result was a delicious whoopie pie with a great texture, the right density and a yummy icing. I'm very picky about my whoopie pies and I like the cake part to have some oomph to it. These are perfect. The banana flavor isn't overwhelming and the cream cheese filling, while sweet, isn't sugary and dominant. There was some concern about this tasting like banana bread with icing, but that was quickly dismissed after biting in to the thick cakes.
This recipe comes from Baking Bites and I'm thrilled to have stumbled upon it. My love for whoopie pies and the plethora of bananas in my kitchen made this a no brainer. One slight change to the recipe included dividing the sugar into part brown sugar and part white sugar. I like the way brown sugar enhances the banana flavor and thought this would be a good idea. (Guess what? I was right!) I used a medium cookie scoop to size the cookies but I probably could have overfilled the scoop a bit more since I ended up with a few extra cakes, and therefore a couple extra whoopie pies. Dave wasn't complaining when he polished off three of them for dessert.