Posts Tagged ‘sweet treats’

Did you ever see one of those recipes that you just had to try/have?

This is one of them.

One day ago (as my daughter so sweetly says when retelling a story), I was feeding my Pinterest addiction and found a picture for layered lemonade cake…..holly bagolie. (when I get excited I tend to make up words)

The next thing I know, I am in the car headed to the store to get some ingredients. Now this is a big deal in itself because I HATE to go to the store, especially for just a few things. But there I was on the way to the store.

Once home I gathered my composure and ingredients and got to work.

This is hands down the best cake I have ever had. Incredibly moist, dense yet at the same time airy. The lemon isn’t to ‘slap your mama’ tart but nice and……lemony.

After consuming 1/2 the cake by my self next I want to try making it with some cherries (kinda like a cherry lemonade) or…..or….even better strawberry……oh my oh my. The possibilities are endless with this.

For the frosting I just whipped up the same base as the Oreo Cupcakes I made a while ago. Instead of crushed Oreo I put some lemon rind and more of the lemonade in.

Now that I think about it crushed Oreos would be incredible with/in this.  Back to the kitchen to make more variations.

Lemonade Cake

Adapted from myrecipes.com

Ingredients

• 1 1/3 cup sugar
• 6 Tbsp butter, softened
• 1 Tbsp lemon rind, grated (about ½ a lemons worth)
• 3 ½ Tbsp lemonade concentrate, thawed
• 3 tsp vanilla
• 2 eggs
• 2 egg whites
• 2 cups flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp baking soda
• 1 ¼ cup buttermilk

For the Frosting

• 5 Tbsp flour
• 1 cup milk
• ½ cup buttermilk
• ½ Tbsp lemon rind, grated
• 1 cup butter
• 2 tsp vanilla
• 1 Tbsp lemonade concentrate, thawed
• 1 cup granulated sugar
• ¼ cup brown sugar
• ¼ cup powdered sugar

Directions

1. Pre-heat oven to 350. Grease and flour a 9×13 inch baking dish .
2. In a gallon sized Ziploc bag combine, flour, baking powder and soda and salt. Shake to mix and set aside.
3. In the bowl of an electric mixer cream butter and sugars together. Add vanilla, lemon rind and lemonade. Mix until combine.
4. Add eggs and egg whites one at a time, mixing completely in between.
5. Add flour and buttermilk alternately into sugar mix. Mix well after each addition.
6. Pour into prepared baking dish. Bake for 25 min, or until tooth pick (or I use a spaghetti) comes out clean.
7. Remove and cool completely.
8. Meanwhile, prepare the frosting. In a saucepan, whisk flour, lemon rind, milk and buttermilk. Stir constantly. Mixture will be thick. Remove from heat and let cool to room temp.
9. In a large bowl cream butter and both regular sugar and brown sugar. Add vanilla, lemonade and powdered sugar. Add cooled flour mix and beat. If it looks separated, you didn’t beat it enough.
10. Frost cooled cake and store in fridge. Million time better cold.

It is absolutely no secret that I have a sweet tooth; just rummage thru my recipes, pantry or fridge.

It is why diets just don’t work for me. Never have and I don’t think ever will.

While the hubs what out of town the other day, I got board. Yea I have two kids and a dog to entertain. And could have should have worked on my fitness. But all that is STILL boring (not my kids…I love them. They were to busy bugging each other anyway).

SO……… the Chocolate Chip Snickerdoodle Cupcakes were born.  (ahhhhh…thats supposed to be the sound of angels singing)

I love  that I only had mini-chocolate chips. I think the regular sized may have been just a bit to much….maybe…..nahh, what am I talking about there is never to much chocolate.

First, mix up your batter (and pre-heat your oven)

Next, flour your chocolate chips. This will make it so they don’t fall to the bottom of the cupcake.

Then fold them in. Fill muffin cups and bake.

Then frost. ( I used the Brown Sugar Frosting from the Snickerdoodle Cookie sandwiches)

Then EAT/ Devour. I think I ate like 4 before I had to share.

Chocolate Chip Snickerdoodle Cupcakes

Makes 12

Ingredients

• 1 stick (1/2 cup) butter, softened
• ¼ cup brown sugar, packed
• ½ cup + 2 Tbsp regular sugar
• 2 eggs
• 2 tsp vanilla
• ½ tsp almond extract
• 1 ½ cup flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ Tbsp cinnamon
• ½ cup milk
• ½ cup mini-chocolate chips (tossed in flour)

Directions

1. Pre heat oven to 350. Grease or line a muffin tin.
2. In the bowl of an electric mixer, cream butter and sugars. Add eggs, vanilla and almond. Mix well.
3. In a gallon Ziploc bag (or large bowl) combine flour, baking powder, salt and cinnamon. Slowly incorporate into butter mixture.
4. Add milk.
5. Fold in floured mini-chocolate chips.
6. Fill muffin cups 2/3 full.
7. Pop in oven and bake for 25 min. Remove and let cool completely. Frost.
8. Enjoy!

Brown Sugar Buttercream

From Always with Butter

Ingredients

• 1½ sticks of butter, softened
• 2/3 cup brown sugar
• ½ tsp cinnamon
• 3 cups powdered sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla

Directions

1. In the bowl of an electric mixer cream butter and brown sugar together.
2. Add cinnamon and powdered sugar (1 cup at a time so you don’t end up in a huge dust cloud).
3. Add milk and vanilla.
4. EAT!!!! Or frost if you must

OMG!!!!!!!!

Once I found this frosting recipe I knew exactly what I was going to do with it…..eat it….oh and make something for you!

So, I made a batch of frosting for me…and a second one for these.

The hubby doesn’t understand how I can eat a whole batch of frosting and still be “testing it”. But I am sure you understand.

After inhaling these you can run around like a crazy person from the sugar rush. Or at least I tell people it is because of the sugar rush

Snickerdoodle

From How Sweet Eats

Ingredients

• ½ cup butter, softened
• ¾ cup sugar
• ¼  cup brown sugar
• 1 egg
• 2 tsp vanilla
• ½ tsp almond extract
• 1 ¾ cups flour
• ¼ tsp salt
• ½ tsp baking powder
• 1 ½ tsp cinnamon
• 2 Tbsp coconut milk (if you don’t like coconut milk, can’t find it or just don’t want to, regular milk works too)

Directions

1. Preheat oven to 375.
2. Cream butter and sugar with an electric mixer until smooth.
3. Add egg and vanilla, mixing well until combine.
4. Mix in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together.
5. Add in milk. If dough is crumbly, add milk 1 tablespoon at a time until it comes together.
6. Bake for 10-12 minutes.
7. Once cooled fill with frosting (if you have any left )

Brown Sugar Buttercream

From Always with Butter

Ingredients

• 1½ sticks of butter, softened
• 2/3 cup brown sugar
• ½ tsp cinnamon
• 3 cups powdered sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla

Directions

1. In the bowl of an electric mixer cream butter and brown sugar together.
2. Add cinnamon and powdered sugar (1 cup at a time so you don’t end up in a huge dust cloud).
3. Add milk and vanilla.
4. EAT!!!! Or frost if you must

Once again my procrastination paid off.

I desperately needed a snack for my sons cub scouts and didn’t want to leave the house….it is a whole ordeal these days (put the dog out, the kids think we are going to be gone for ever so they need toys and snacks, get dressed…a whole ordeal)…anyway back to the food.

So, boy scouts…food…what goes better with cub scouts than s’mores?

It just so happened that the other day we went to Trader Joe’s (I love that place) and got these little guys.

You see that? Low Fat…so they are good for you

We had some marshmallows in our pantry for who knows how long and always have chocolate (that I make sure we NEVER run out of).

So the S’mores bites were born. It was a beautiful thing.

These couldn’t be easier (that what I am all about, easy fast, good food).

Just a few easy steps.

On a lined cookie sheet lay out your gram crackers.

Place 1/2 a jumbo marshmallow on top.

Pop in oven on low broil for 2-3 min.

Remove and stick in freezer for 10 min.

In a microwave melt chocolate and shortening (to thin). Dip marshmallow gram crackers in and pop back in frezzer for 10 min, or until set.

Devour.

Now I left half un coated in chocolate for those non-chocolate weirdos people

That easy. It took me longer to write this than to make them.

S’mores Bites

Ingredients

• Desired amount of gram cracker cookies (I used 64)
• 1 bag jumbo sized marshmallows, halved
• 3 cups semi-sweet chocolate chips
• 1 Tbsp shortening

Directions

1. Turn oven on to a low broil.
2. Lay desired amount of gram cracker cookies out on a lined baking sheet.
3. Top each with ½ of a jumbo marshmallow.
4. Pop in oven for about 2-3 min.
5. Remove and stick in freezer for 10 min
6. Melt chocolate and shortening in microwave in 30-second increments, stirring in between each.
7. Dip gram crackers into chocolate and stick back in freezer for about 10 min or until set.
8. Store in fridge

So after my attempt at making caramel, I wanted to try and incorporate it into my infatuation with cookies.

I know, I know I really need to diversify.

I found these the other day at the store. A much faster way to get caramel into my body (rather than make it my self)

In the words of my 4 year old, “These are stupendous.”

The only tip I have for these is to make sure to not mix the caramel in to much. Just gently fold it in. That way you will have a more marbled effect. Oh and to store in a air tight container. Guess that is two…;)

Carmel Chocolate Chip Cookies

Ingredients

• ½ cup butter, softened
• ½ cup sugar
• ½ cup brown sugar
• 2 tsp vanilla
• 1 egg
• 2 ½ cups flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup caramel bits
• 3 tsp butter
• ½ cup mini chocolate chips

Directions

1. Preheat oven to 350
2. Cream sugars and butter together. Add eggs, vanilla mix well.
3. Mix in flour, salt, baking soda.
4. In a small microwave safe bowl, microwave caramel bits and 3 tsp of butter in 30 second increments; stirring after each. It should take about 2 min total. Butter should be incorporated into caramel.
5. Fold in chocolate chips.
6. Fold in caramel.
7. Drop by the tablespoon onto a lined cookie sheet. Bake for 8-10 min.
8. Remove and let cool.

I absolutely love love love cinnamon….not the ground brown kind (although I do love that), but the hot kind, the fake kind, the red kind. The Big Red, Red hot candy kind.

When I was a teenager I used to chew so much Big Red my mouth felt like it was raw. But I loved it.

So while browsing the candy isle the other day I saw a box of Red Hots candy. And the little man on my shoulder (we all have him..mines name is Frank ) put them in my basket. I didn’t, he did He is a mean little man.

So why not make something with them, instead of going to the dentist because I ate a whole box and broke my teeth and the hard little guys.

So the Red Hot Cookie was born……

These didn’t last long in my house….about an hour maybe two.

They have that wonderful Red Hot cinnamon taste.

Fabulous, just fabulous.

Red Hot Cookies

Ingredients

• 1 ½ cup sugar
• 1 cup + 2 tbsp butter, softened
• 1 egg
• ¾  cup cinnamon candies (i.e. Red Hots)
• 2 tsp vanilla
• 2 vanilla bean seeds
• 1 tsp cinnamon
• 2 ½ cups flour
• 1 tsp baking powder
• ½ tsp cream of Tartar
• ½ tsp salt
• ½ cup water
• 2 ½ cups powdered sugar

Directions

1. Pre-heat oven to 375.
2. Cream 1 cup butter and sugar in the bowl of an electric mixer. Add egg, 1 tsp vanilla, cinnamon and 1 vanilla bean seeds.
3. In a food processor, process ¼ cup of cinnamon candies into a powder (a few chunks are ok). Add to butter mix.
4. Mix in flour, baking powder, cream of tartar and salt until fully incorporated.
5. Drop by the tablespoon full onto a lined baking sheet. Bake 8-10 min or until done.
6. Remove and let cool.
7. Meanwhile, in a medium saucepan, boil water and ½ cup cinnamon candies until candies are dissolved.
8. In the bowl of an electric mixer (with the whisk attachment) cream butter, vanilla bean and vanilla. Add Cinnamon water.
9. Mix in powdered sugar.
10. Pop in refrigerator for about 15-20 min to firm up.
11. Scoop frosting into a Ziploc bag (or piping bag), snip if a corner and squeeze out to frost.

So my incredible goddess of a sister-in-law was just plain evil the other day. For my birthday she got me (among tons of other amazing things) these….

I know mean huh…..

I could eat an entire box in the blink of an eye.

I think she is out to sabotage me trying to lose weight

So I ate about 1/2 the box and decided to try to make something with me. The creative juices were flowing….or was that the sugar rush?

It just so happens that my local grocery store was having a sale on brownie/cake mixes. And since they were on sale I had to buy them. Of course the were supposed to be for much much later.

Oh well…..

So lets do this.

Cut your remaining cookies into quarters (at least 1/2 a box worth or 2 cups). Look at my pretty baby….hey Im not sure I like the way she is looking at that box

Make your brownies according to the box. Only bake for 16 min. Remove and top with cookies and chocolate chips.

I only did half because the hubby doesn’t like coconut.  Crazy man (but he sure is hot)

Pop back in oven for 10 min (or until brownies are done).

Remove and smother with caramel.

Remove and let cool.

There you have it. Pure deliciousness.

I think I will forgive my sister-in-law.

Up close and personal.

Samoa Brownies

Ingredients

• 1 pkg brownie mix (I used the family size 13×9) (typical additional ingredients are eggs, oil and water)
• ½ box Samoa Girl Scout Cookies (cut in quarters)
• 2 cups chocolate chips
• 4 Tbsp butter
• 1 ½ cup heavy cream
• 2 cups sugar
• ½ cup corn syrup
• Pinch of salt
• 1 ½ tsp vanilla

Directions

1. Pre heat oven to 350. Make brownies according to package. Pour into a greased and floured 13×9 dish. Bake for 18 min.
2. Remove brownies from oven (when timer dings) and top with chopped cookies and chocolate chips.
3. Bake for 10 more min or until brownies are done.
4. Meanwhile, in a large saucepan combine butter, cream, sugar, corn syrup and slat. Cook over medium heat until sugar dissolves. Stir occasionally.
5. Mix will bubble and darken. Continue to watch and stir until temp reaches 245 on a candy thermometer (or until it forms a firm ball when dropped into a glass of cold water).
6. Remove from heat and stir in Vanilla.
7. Remove brownies and smother with caramel. Set aside to cool.

I know…..Here I go again with cookies. Sorry

But these are so fun and good. Plus my daughter helped me make these 100%. She never helps 100% (unless it is tasting).

Ill make this one quick and pain less.

First step, pre-heat oven to 375.

Start by making a basic sugar cookie dough (with some slight modifications).

Pop in oven for 10-12 min and there you have it. Quick, simple, painless and super cute.

Birthday Cake Cookies

Ingredients:

• 1 ½ cup butter, softened
• 2 cups sugar
• 2 eggs
• 5 tsp vanilla
• 1 ½  cups flour
• 1 cup yellow cake mix
• 1.5 oz sprinkles

Directions:

1. Preheat oven to 375
2. In a large bowl, cream butter and sugar.
3. Add eggs, vanilla. Mix until fully incorporated.
4. Add flour and cake mix. Mix until combine.
5. Fold in sprinkles.
6. Scoop by the tablespoonful onto a lined baking/cookie sheet
7. Bake for 10-12 min
8. Remove and let cool.

So in order to get on the best side possible of my darling husband, so that I can get a new camera , I have been making some of his favorites.

The best way to a mans heart is thru his stomach…right

So here is one of his top desserts.

First up, the Oreo cookie crust.

Process 1 package of Oreo’s (reserve 2 cups of crumbs) and mix with melted butter and sugar. Press into the bottom of dish.

After about 10 min in the freezer it is time for the ice cream. This particular time I used plain old vanilla bean, but next time I am going to try a caramel.

Pop back in the freezer to firm up, about 2 hours. Meanwhile make the fudge layer. You are going to want to let this cool to room temp.

Remove ice cream from freezer and smother on chocolate sauce. Then sprinkle with peanuts.

Pop back in the freezer yet again for about 1 hour to 30 min. And top with deforested frozen whip topping (i.e. cool whip)

And sprinkle with reserved cookie crumbs.

Stick in freezer (and store in freezer).

Ultimate Ice Cream Dessert

Ingredients

• 1 pkg ( 16.6oz) Oreo Cookies
• ½ cup butter, melted
• ½ cup sugar
• ½ gallon ice cream, softened
• 2 cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1 tsp vanilla
• ½ cup butter
• 1 can (12 oz) evaporated milk
• 1 ½ cups peanuts
• 1 carton (8 oz) frozen whip topping, thawed

Directions

1. In a food processor, process your Oreos into crumbs.
2. Combine 2 cups of cookie crumbs, ½ cup melted butter and sugar in a medium bowl. Press into the bottom of a 13×9 inch dish. Freeze 10 min.
3. Spread ice cream over frozen crumb bottom. Freeze again until firm, about 2 hours.
4. Meanwhile, in a small saucepan, combine powdered sugar, chocolate chips, ½ cup butter and evaporated milk. Bring to a boil for 5 min, stirring occasionally. Remove from heat and stir in vanilla. Set aside to cool to room temp.
5. Once ice cream layer is frozen and chocolate sauce is cooled, pour chocolate sauce over ice cream. Sprinkle with peanuts and freeze again for about 30 min. or until firm.
6. Spread whip topping over top and sprinkle with remaining cookie crumbs. Freeze once again.
7. Store in freezer. Serves 12-16 people.

Holly cow…some one seriously needs to stop me.

I ate pretty much the entire batch of these.  I saved a few for my hubby and kids to try (I was in a sharing mood)

Hope none of you are on a diet.

Lets get started…..I need to make more of these little devils.

First make a batch of brownies. Let them cool and cut into squares, about 1 inch by 1 inch.

These start out just like the Cake Batter Candies.

First mix up your condensed milk and 1 cup of powdered sugar. Add your peppermint oil (or extract)  and vanilla. Add in remaining powdered sugar 1 cup at a time, until it becomes firm.

Take 1 tsp of your peppermint mix and place it on 1 brownie. Pop in the freezer for about 10 min.

In a microwave safe bowl, melt your chocolate and shortening until smooth.

Take your frozen peppermint brownie concoction and dip it in the chocolate. Rest it on a fork and let any extra chocolate drip off.

Pop in freezer for 5-10 min to set up.

Eat….or send to me

Brownie Peppermint Patties

(adapted from SavorySweetlife.com)

Ingredients

• 1 batch brownies, cooked and cut into 1×1 inch squares.
• 1 can (14 oz) condensed milk
• 3 cups powdered sugar
• 1 tsp peppermint oil (or 1 Tbsp peppermint extract)
• 1 tsp vanilla
• 3 cups semi-sweet chocolate chips
• 1 ½ Tbsp shortening

Directions

1. In a large bowl, mix condensed milk and 1 cup of powdered sugar until fully combine.
2. Add vanilla and peppermint. Mix well.
3. Add remaining powdered sugar until dough is pretty firm (like play dough)
4. Place 1 tsp of peppermint mix on top of 1 brownie square and place on parchment lined cookie sheet.
5. Pop in freezer for 10 min.
6. For the chocolate coating, in a microwave safe bowl add chocolate chips and microwave in 30-second increments, making sure to stir after each. Takes about 2 min total.
7. Stir in shortening until smooth.
8. Remove peppermint brownies and dip into chocolate. Pop back into freezer of fridge to set.
9. Store in freezer