Thursday, December 2, 2010

Oreo Cream Cheese Brownies

recipe from: annies-eats

It is my philosophy that cream cheese makes everything even more delicious. Ok so maybe not everything. But let's be honest right now cream cheese in a lot of food is seriously Delicious! Well for this particular baking night we decided to take 3 things basically everything loves and mix em up into one delectable dessert. Cream cheese, Oreos, and brownies baby! These were devoured and thoroughly enjoyed.

The stuff to put in:

8 T unsalted butter
¾ c sugar
1 c all-purpose flour
½ c unsweetened dark cocoa powder
½ t salt
2 large eggs
¼ c milk
1½ cu coarsely chopped Oreo cookies
6 oz cream cheese, at room temperature
½ c confectioners’ sugar
1½ t vanilla extract

How to put it all together:

Preheat the oven to 350. Line an 8×8″ baking pan with aluminum foil and lightly coat with cooking spray.

Combine butter and sugar in a saucepan over medium heat. Bring mixture to a boil, whisking frequently. Boil for 1 minute, then remove from the heat and set aside to cool slightly.

In a medium mixing bowl, whisk the flour, cocoa powder and salt together. Add eggs to butter-sugar mixture and whisk until well blended. Whisk in the milk. Transfer the wet ingredients to the bowl with the dry ingredients and mix just until incorporated. Fold in the Oreo cookie pieces. Spread the batter into the prepared pan.

For the cream cheese mixture, combine the cream cheese, confectioners’ sugar and vanilla extract in the bowl. Beat on medium-high speed until smooth. Drop mixture over the brownie batter in dollops. Use the blade of a knife to gently swirl the cream cheese mixture together with the brownie batter, creating a marble effect.

Bake for about 22-24 minutes. Let cool completely before serving.

And of course...ENJOY!

Thursday, November 18, 2010

Zebra Cake

recipe from: annies-eats

My lovely sister Holly shares my crazy love for baking. She loves baking cakes and trying new cake recipes. Both of us jump at any chance to get to bake. When we found out that her boyfriends roommate's birthday was in the near future, we decided we had to make him a cake. Well we had a few weeks from when we found this out until we actually made it, and I admit I look at food blogs daily. So when I found this cake on annies-eats, I knew we had to try it! So we decided to try out this totally awesome zebra cake for this birthday. We were a little worried that it wouldn't turn out, but it turned out awesome!

4 eggs
1 c sugar
1 c milk
1 c vegetable oil
1 tsp vanilla extract
2 c all-purpose flour
1 tbsp baking powder
¼ tsp. salt
2 ½ tbsp cocoa powder

How to put it all together:

Set the oven to 350. Generously grease a 9-in round cake pan.

In a large bowl, mix eggs and sugar until mixture is light and creamy and the sugar is dissolved. Stir in the mile, vegetable oil, and vanilla. In a med bowl, whisk the flour, baking powder, and salt. Add to wet ingredients and whisk to combine. Measure just over 2c vanilla batter and put it back into the other bowl. Add cocoa powder to the bowl and whisk until Incorporated.

Put 3 tbsp of vanilla batter into the center of the pan and let it spread on its own. Put 3 tbsp chocolate batter in the center of the vanilla and let spread. Continue alternating adding batter until all the batter is used.

Bake 38-42min, until the cake is light gold and a tester comes out clean.

Let cool in the pan for 10-15min then turn out and let cool completely on a wire rack. Frost if desired.

And of course...ENJOY!

Cupcakes can be cookies if you squish em real flat

recipe from: annies-eats

Or you can put cookies in cupcakes! It is the new solution to the Davis Children's Nutcracker dilemma (a few of you know what I mean). For Kirstin's birthday, this year Holly and I made her cupcakes for her party. We wanted to do something fun and out of the ordinary, and of course delicious. So when we found these cupcakes we had to make them! Kirstin (as most people) loves cookies n' cream/Oreos, so it was even more appropriate. They were a big hit at the party and they were fun to make!

24 Oreo halves, with cream filling attached
2¼ c all-purpose flour
1 tsp baking powder
½ tsp salt
8 tbsp unsalted butter, at room temperature
1 2/3 c sugar
3 egg whites, at room temperature
2 tsp vanilla extract
1 c milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp unsalted butter, at room temperature
1 tbsp vanilla extract
4 c confectioners’ sugar, sifted
2 tbsp heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

How to put it all together:
Set the oven at 350. Line cupcake tin with paper liners. Put an Oreo half in the bottom of each liner with the cream facing up. In a medium size bowl, combine the flour, baking powder and salt. Stir together with a fork to blend and set aside. In a bowl for an electric mixer, combine the butter and sugar. Beat together on med-high until mixture is light and fluffy (about 2min). Add the egg white and blend in one at a time. Blend int he vanilla. Set the mixer on low and beat in half of the dry ingredients until just combined. Add milk and beat just until combined, then add the remaining dry ingredients.Fold in the chopped Oreos with a rubber spatula until evenly incorporated. Do not over mix.

Divide the batter between the prepared cupcake liners. Bake for 18-20 min. Rotate the pan halfway through baking. Remove when a toothpick inserted in the center comes out clean. Allow to cool in pan for 5-10min then transfer to wire rack to cool completely.

For the frosting:
Combine cream cheese and butter in bowl of electric mixer and beat on med-high until smooth. Blend in vanilla then beat in confectioners' sugar until smooth. Add the heavy cream and beat on med-low until just incorporated. Increase speed to med-high and whip for 4 min until light and fluffy.

Frost cooled cupcakes, sprinkle with Oreo crumbs and top with Oreo halves.

And of course...ENJOY!

Monday, October 18, 2010

Tantalizing Twists

Recently Katrina and I have had a lot a lot of sweet stuff. Now that is all fine and dandy, but even we can get a little sick of it. Ok maybe we don't get sick of it, but when you eat a lot of treats sometimes you feel like you shouldn't be eating as many. Well of course we still needed to have Sunday baking night! And we needed a little somethin we decided on homemade soft pretzels!
Now when I'm shopping and I get hungry, I need food to keep me going strong. My favorite little snack/treat to get at a mall is for sure a cinnamon sugar pretzel with caramel dipping sauce! YUM. So for the sweetness factor to this dessert we did cinnamon sugar coating with caramel dipping sauce. They were just what we needed.

1 1/2 c warm water
1 1/8 tsp active dry yeast
2 tblsp brown sugar
1 1/8 tsp salt
3 1/4 c regular flour
4 tblsp butter (melted)
Cinnamon and sugar to taste

How to put it all together:
Preheat oven to 450.
In a mixing bowl, add yeast to lukewarm water. Stir until dissolved. Add the sugar, salt and stir to dissolve. Add flour and knead dough until it is smooth and elastic. Let it rise for at least half an hour.

Once dough has risen, separate out sections and roll into a long rope (about 1/2 inch or less thick) and shape into desired form. Place on baking sheet and let rise again(this only takes about 10 min). Bake for 10min or until golden. Brush with melted butter and cover with cinnamon sugar mixture. Dip in caramel if desired.

And of course...Enjoy!

Sunday, October 17, 2010

Peanut Butter in the Middle and on Top

Recipe from:

A lot of people close to me have had birthdays recently. Unfortunately most of them live too far away for me to celebrate with them. One of them however lives very close to me, Katrina! Her 21st birthday was on Friday. We had a fun day and I spent part of that day making her birthday cupcakes while she got a little time to relax:) I found this recipe and I knew Katrina would love it because it is basically a Reeses in cupcake form. I tried it out and it was a success. I was hesitant about the peanut butter frosting just because I didn't know if it would be good or not, but it was great with these cupcakes I definitely recommend it. The cupcakes were super fun to make too!

The stuff that goes inside:
Peanut Butter filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, room temperature
½ tsp. vanilla extract

Cake batter:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, room temperature
1½ cups sugar
2 large eggs

Peanut butter frosting:
8 oz. cream cheese, room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

How to put this stuff together:
Preheat oven to 350. Line cupcake pan with paper cupcake liners.

First start out with the peanut butter filling. In a medium bowl, combine confectioners' sugar, sugar, peanut butter, butter, and vanilla. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls(about 24) and set them aside. Set them on a plate or baking sheet so they don't mush together!

Next make the cake batter. In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt. set aside. In a liquid measuring cup, stir the sour cream, mild, and vanilla together. set aside.
In another bowl, combine butter and sugar, beat together on medium-high speed until light and fluffy. Beat in the eggs one at a time. With the mixer reduced to low speed, alternately add the dry ingredients and the sour cream mixture. Begin and end with the dry ingredients. Mix until just combined.

Now put them together. Spoon about a tablespoon and 1/2 of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake liner. Then top each cupcake with the remaining batter so all are filled. (then go for it and lick the spatula and bowl this batter is yummy!) Bake for 18-22 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 5-10min and then move to cooling rack and cool completely.

For the frosting, beat the cream cheese, butter and peanut butter until smooth. Slowly mix int he confectioners' sugar, beat until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost the cooled cupcakes.

And of course...Enjoy!

Tuesday, October 12, 2010

Deliciously Delightful Carmel Apple Cheesecake Bars

recipe from:

Warning: making this recipe may cause tummy enlargement(and probably leg and butt and anything else that gets fat from too many sweets)! This recipe is oh so delicious but I don't think I even want to know how bad for you it is. Good thing I've taken the attitude that eating some makes me happy therefore putting me in a good mood therefore making the world a little bit better of a place.

This recipe makes a full 9x13 of cheesecake bars so sharing with friends is recommended :) Katrina and I ate basically the whole 9x13 ourselves we loved it so much. We shared a few pieces and devoured the rest for breakfast, lunch, dinner, snack, and dessert. So unless you want to feel as fat as we did that week, have friends over when you make it!

2 c flour
1/2 c packed brown sugar
1 c(2sticks) softened butter

Cheesecake filling:
3 (8oz) pkgs cream cheese
3/4 c sugar, and 2 T separate
3 large eggs
1 1/2 t vanilla

3 granny smith apples, peeled cored and finely chopped
1/2 t cinnamon
1/3 t nutmeg (optional we left it out)

Streusal topping:
1 c packed brown sugar
1 c flour
1/2 c(1stick) softened butter
1/2 quick cooking oats (optional really we forgot to get them so we left them out and it was still delicious!)

Now to put all this delicious stuff together. It seems like a lot but it is really pretty easy.

Preheat oven to 350. For crust: In a medium bowl, mix flour and brown sugar. Cut in butter(you can use a pastry blender or forks, or get down and dirty and use your fingers that's my favorite technique). Mix until crumbly, then press into a 9x13 baking pan that is lined with heavy duty aluminum foil. Bake for 15min or until lightly browned.

For cheesecake: In a large beat the cream cheese with the 3/4 c sugar until smooth. Add eggs one at a time and vanilla. Pour mixture over warm crust.

For apples: Grab your small bowl and mix stir the chopped apples up with the 2 T spoons of sugar, cinnamon and nutmeg until they are coated. Spoon the apples evenly over the cream cheese mixture.

For the streusal topping: combine all the ingredients and once again get your hands in there until the mixture is crumbly. Then spread the topping evenly over the top. Bake for 40-45 minutes or until the filling is set (so it doesn't jiggle TOO much). Drizzle with caramel topping and let cool in the fridge.

And of course...Enjoy!

Wednesday, September 29, 2010

Surprise Cupcakes

recipe from: Katrina's Nana.

For Sunday baking night, we made one of our favorites that we haven't made for awhile. It is a recipe from Katrina's Nana and it is always a crowd pleaser. It is a favorite of some of our frequent dessert eaters. The cupcakes are good just as chocolate cupcakes go, but the best part is the surprise inside. In the middle of these delectable treats is a cream cheese filling. We don't frost these particular cupcake treats because they are just oh so delicious all on their own.

8oz cream cheese room temp
1/3 cup sugar
1 egg
1 c choc chips

Cream the cheese and sugar together. Beat in the egg then stir in the chips and set aside.

Next Ingredients:
3 c flour 2 eggs
1 1/2 c sugar 3/4 c oil
8 T cocoa 2 T white vinegar
2 tsp baking soda 2 c water
1 1/2 tsp salt
Blend these until smooth.

Line a muffin tin with paper cups. Fill each cup with 1 1/2 T batter, top with 1 T filling then cover with the remainder of the batter.

Bake at 350 for 20-25 min.
Yield: 2 1/2 dozen

As always, enjoy!