Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Friday, August 26, 2011

Peanut Butter Cup Blondies


I just came across this recipe for Peanut Butter Cup Blondies in this month's Cooking Light magazine. They had an entire section of brownies and they all looked SO good. I asked Dylan (my 3-year-old) which he wanted to make, and he picked these out. I think he was drawn to the peanut butter cups sprinkled on top. I can't blame him!

These were SUPER quick and easy to make - we had them ready to stick in the oven in about 15 minutes. And if you cut them up really tiny (NOT like the ones in my pictures) then you won't even eat too many calories. I didn't go that route...


Peanut Butter Cup Blondies
from Cooking Light

5.6 ounces all-purpose flour (about 1 and 1/4 cups)
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup creamy (I used crunchy) peanut butter
1/4 cup butter, melted and cooled slightly
2 Tbsp 2% reduced fat milk
1 tsp vanilla extract
2 large eggs, beaten lightly
1/4 cup semisweet chocolate chips
cooking spray
4 (.75-ounce) peanut butter cups, coarsely chopped

1. Preheat oven to 350 degrees F.

2. Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Combine peanut butter and next 4 ingredients (through eggs), stirring well. Add peanut butter mixture to flour mixture; stir until combined. Stir in chocolate chips.

3. Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over the batter. Bake at 350 for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

Tuesday, December 21, 2010

Butterfinger Chocolate Trifle

Well hallelujah, I'm alive and baking!

Sorry I've been MIA lately with this blog... I recently decided to pursue a part-time photography business. Between that and being a full-time Mom to two kids, well, my time for baking fun new things is gone! Boo!

Here are my photography links if you're interested in following me:

Facebook: http://www.facebook.com/MelissaDeVoePhotography-stop by and like me!
Website: http://www.melissadevoephotography.com/
Blog: http://www.melissadevoephotos.blogspot.com
I will check in here from time to time if I make something irresistible... like this trifle.


That's right - I'm here to talk about the trifle! This is an amazing tasting dessert and amazingly easy to make! If I could have fit my head into that trifle bowl, I would have licked it clean. Seriously, people! I contemplated it, but I didn't want pudding in my hair.

Mine's a little messy looking, but that's what happens when a three-year-old helps. I always opt to make it with Butterfinger because it's my favorite, but really any candy bar would do.

Happy holidays to everyone!

Butterfinger Chocolate Trifle
1 box fudge brownie mix
1 large box instant chocolate pudding
2 regular or 1 large size container Cool Whip
6 Butterfinger bars

Bake mix as directed and allow to cool. Break brownies into large pieces. Use half for bottom layer. Mix pudding as directed on box, then spread half of pudding over cake layer. Break candy into small pieces. Sprinkle half of candy over pudding. Top with half of Cool Whip. Then repeat layers. Use your imagination for a topping - shaved chocolate, chocolate chips or a little more of the chopped candy bar.

Tuesday, May 11, 2010

TWD: Burnt Sugar Ice Cream

So I'm a day late and a dollar short... or something like that. The Tuesdays with Dorie group made the Burnt Sugar Ice Cream last week. I had some technical difficulties with my ice cream maker so I didn't have it made in time to post last week. Turned out the freezer bowl to the ice cream maker wasn't cold enough to churn the batter into ice cream. So the batter sat in my fridge for a few days while I made the freezer colder and allowed the bowl a full two days to freeze. Then, it came out magnificently!


I continue to be surprised at the ease of Dorie's recipes. Besides my own issues with operating my ice cream maker that I've had for years and you'd think I'd know how to use correctly, I had no other problems! The ice cream tasted like caramel and was really very good!

I was, of course, impatient to eat it, so I didn't allow it to harden in the freezer very long after it churned. Therefore, my photo looks like ice cream mush. Tasty ice cream mush, though!

For the recipe, visit Becky at Project Domestication. She was kind enough to choose this recipe for us and has a gorgeous blog!

Tuesday, April 27, 2010

TWD: Chockablock Cookies


This week we are baking Chockablock Cookies for the Tuesdays with Dorie group. My first reaction was, "chocka-WHAT?" I was completely clueless what to expect as I was opening the cookbook to find the recipe.

And after I read the recipe... I was still completely clueless what to expect. Molasses? Coconut? Oatmeal? Raisins? Chocolate Chips? NUTS?!?! What is this world coming to?

So I only made a half batch. And the smell of the molasses kind of turned my stomach as I poured it in. Boy, I hope these are good.

I didn't end up having quite enough oatmeal left, and I omitted the nuts because all I had were walnuts which I don't really like (explains why they've been sitting in my house for so long).

They were super quick to make. I took them out of the oven and thought... hhhmmm... well they're not pretty! But they're actually quite good. I'm really wishing I'd had some nuts on hand because I think the only thing they're missing is a little crunch. I may have to try them again after a trip to the grocery store.

Mary of Popsicles and Sandy Feet is our host for today. You can head over to her site to find the recipe! Thanks Mary!

Tuesday, April 6, 2010

TWD: Mocha-Walnut Marbled Bundt Cake

It sure is a joy to make a recipe you typically wouldn't give a second glance to and have it be DELICIOUS.


The selection for this week's Tuesdays with Dorie is the Mocha-Walnut Marbled Bundt Cake. I followed the recipe to the "T" this week... with one big exception. As I was deep in the middle of baking, I opened my fridge to find *gasp* we didn't have enough butter! So, desperate times call for desperate measures... and in went some margarine. I used about a 1/2 cup of margarine instead of butter. I'm sure this is a huge no-no to real bakers. I'm sure those people are shaking their heads right now. But whatcha gonna do? It turned out fine. Nice and moist and delicious. And I gave myself a pat on the back for my nice marbling job.

And right after I took the picture on my really cute zebra plate which never gets used, my son attacked it. Hey there! I knew it was a bad idea to take pictures of cake while he was around. Lesson learned for next time.


Thanks to Erin of When In Doubt... Leave it at 350. She selected this delicious cake and has the recipe posted for everyone who wants to give it a try.

Tuesday, March 30, 2010

TWD: Coconut Tea Cake

This week's Tuesdays With Dorie selection was the Coconut Tea Cake, a bundt cake made with coconut milk and shredded coconut.


The was such a cinch to make. I took it to my family's early Easter celebration and had been fretting about having enough time to make it. I contemplated skipping it and throwing together a quick batch of cookies. This cake, however, ended up faster and easier to make than any cookies would have been.

We thought this cake was so yummy. It tasted like a pound cake with coconut, and the coconut wasn't too overwhelming. It was so good with ice cream. Thanks to Carmen of Carmen Cooks for picking this week's recipe. She'll have the recipe posted if you'd like to make it yourself.

Tuesday, March 9, 2010

TWD: Thumbprints for Us Big Guys


Dorie created this cookie as an adult verson of her smaller thumbprint cookies. The cookies are made with hazelnuts, butter, sugar, flour, vanilla extract and almond extract. I actually substituted almonds for the hazelnuts just to avoid having to peel the skins off of hazelnuts. They were delicious! They tasted like those danish butter cookies that come in the big blue tins. Yum!

And Dorie recommended raspberry jam for the centers of these thumbprints. But that just didn't sound fun enough for me. So I used Nutella. I stuck it in the microwave for about 15 seconds (even though it says on the jar not to microwave... so you probably don't want to put it in for very long). But it softened up just enough to pour right into the centers. And it tasted delicious! Mmmm... these are so good and so easy.

And even though they're supposed to be for the "big guys", my little guy liked them too.


The recipe was selected by Mike from Ugly Food for an Ugly Dude. Very catchy blog title, don't ya think? Go check out Mike's site for the recipe and to see why men can have fun baking too!

Tuesday, February 16, 2010

TWD: Chocolate Chip Cookies


This week we made Chocolate Chip Cookies for Tuesdays with Dorie. These are Dorie's tried and true chocolate chip cookies. And since I always love a good homemade cookie, I decided I had to try them. That, and I had some company coming that I wanted to have something sweet for (thank you Rachel and Katie for being my guinea pigs!).


I read the comments about this recipe before I started and everyone complained about the cookies spreading and being really flat. So I cut back on the butter by about a 1/4 stick. Mine still spread quite a bit, but they turned out pretty good! I baked mine for the minimum amount of time (10 mins.) and thought they probably only needed about 9, since my edges were just a tad darker than I'd have liked. They were crispy on the outside and chewy on the inside. Overall, a solid chocolate chip cookie! We all enjoyed them!

If you'd like to make Dorie's chocolate chip cookies yourself, the recipe can be found on Kait's Plate.

Friday, February 12, 2010

Ooey Gooey Bars


I'm so excited to share this recipe. My Mom has been making these Ooey Gooey bars since I was little. She'd recruit me and my brothers and sister to help her unwrap all of the caramels. And we loved it, because it also meant we got to eat a few of the caramels. And of course we had to taste test the bars to make sure they tasted alright!

These are just too good for words. If you love chocolate and caramel, then this is the dessert for you. Ooey and Gooey just about sums these up. These will have you licking caramel from your fingers. They're easy to make and pretty easy to eat... way too many! They'll be gone before you know it, and then you'll be wanting to make another pan. I need to make these more often!



Ooey Gooey Bars

1 cup semi-sweet chocolate chips
60 caramels (from two 14 oz. bags)
1 box of German Chocolate cake mix
3/4 cup butter or margarine
1/2 plus 1/3 cup evaporated milk
1 cup pecan pieces (optional)

1. Melt 60 caramels with 1/2 cup evaporated milk in microwave (this takes about 5 minutes on 50% power - stirring often). Meanwhile, melt 3/4 cup butter or margarine and add to one box cake mix. Add 1/3 cup evaporated milk and mix well. Add pecan pieces if using.

2. Spread 1/2 to 3/4 of the mixture in a greased and floured 13 x 9-inch pan. Bake 8 minutes at 350°F. Cake will be puffy.

3. Take 1 cup chocolate chips and sprinkle them over cake. Pour caramel sauce over chocolate chips. Drop remaining cake mixture over top of caramel sauce by small spoonful. Bake 18-20 minutes. Cool at least 30 minutes before cutting.

Tuesday, January 19, 2010

TWD: Chocolate Oatmeal Almost-Candy Bars


This week's Tuesdays with Dorie pick was made by Lillian of Confectiona’s Realm. She picked the Chocolate Oatmeal Almost-Candy Bars - the bar cookies with a layer of oatmeal and chopped peanuts, topped with a layer of chocolate, and finished off with another oatmeal and peanut layer. The recipe called for raisins too, but I'm NOT a fan of raisins in my desserts.

These are really quite tasty! I was supposed to be on a diet and yet I think I had four of these.... hhmmm... funny how that happens. I made a half batch and baked it in my 8-inch square pan. They cooked for about 28 minutes and I'm pretty sure I overbaked them just a little. My edges were pretty hard... but I had a tough time telling when it was done, so I guess it's better to be TOO done than UNDERdone, right? I'd definitely make these again - they're something different and really good!

For the recipe, check out Lillian's blog!

Tuesday, December 29, 2009

TWD: Low and Lush Chocolate Cheesecake



So after a long hiatus from baking, I decided I needed to make this week's Tuesdays with Dorie selection - the Low and Lush Chocolate Cheesecake. I so love cheesecake, and the fact that it's chocolate only makes it sound better.

So a few weeks ago when we were having company, I finally got in the kitchen and baked! Since I had the baby our meals have consisted of putting together a sandwich or pulling something out of the freezer. So I thought a home baked dessert would be fabulous.



Unfortunately, we weren't thrilled with this cheesecake. The chocolate flavor wasn't pronounced enough - instead it tasted more like cream cheese. It was okay, just not as great as I was hoping and expecting. I probably wouldn't make it again. If I were to bake a cheesecake, it would be Dorie's Tall and Creamy Cheesecake - that one was a real home run!

If you'd like to get the recipe or see how someone else's turned out, visit Tea and Scones.

Saturday, November 28, 2009

Peanutty Buckeye Bars


Let me just tell it to you straight. I'm 40 weeks and 2 days pregnant. Two days past my due date. My back aches, my feet hurt, I'm tired of trying to keep my house clean for when the baby (and therefore company) comes, and I'm frazzled. I thought I'd either be in the hospital right now or home with my new baby. But instead I'm sitting around the house trying to keep my mind occupied with something other than this baby not coming!

This is where the Peanutty Buckeye Bars come into play. I had the urge to bake. Just to get my mind off things. But I wanted something easy that wouldn't require me to be on my feet too long. And seeing as how I love chocolate and peanut butter together, these Buckeye Bars were just the thing I needed. Now I can calm my frazzled nerves with chocolate. And don't forget the scoop of ice cream on top. These are GOOD - chewy and fudgy and peanut butter-y!

Now if you'll excuse me, I'm going to go back to praying that I go into labor rightthisminute so the misery stops!


Peanutty Buckeye Bars
(adapted from Better Homes and Gardens)

19.5-ounce package brownie mix
2 eggs
1/3 cup cooking oil
1/2 cup chopped peanuts
14-ounce can sweetened condensed milk
1/2 cup peanut butter

1. Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined (batter will be dry - you can add a Tbsp. or two of water if it's too dry). Stir in peanuts. Spread half of the brownie mixture evenly into prepared pan. Set the other half of mixture aside.

2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.

3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.

To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Friday, November 13, 2009

Apple Streusel Cheesecake Bars


I'm now in my 38th week of pregnancy - which means I'm in the home stretch. It's that very exciting last couple of weeks where all you can think is, "when will I go into labor and have this baby?!?" But it's also the most uncomfortable time period - it's hard to be on your feet for long, your back hurts, and you just can't put much effort into anything. Which is why my baking and posting has been very few and far between. And I fear that it won't get much better once I have a newborn to handle and a 2-year-old running around the house.

BUT, the good news is that I always seem to get that itch for baking after it's been a while. So I'm sure the mood will continue to strike me after the baby's born (though my baking may be a bit on the healthy side, as I will surely have some weight to lose!).


Lately I've been dying for something homemade that would celebrate the season. I bookmarked this apple streusel cheesecake bar recipe quite a while back, and it was calling to me. It's really delicious, and was completely worth the time on my feet in the kitchen.

The bars start with a cookie mix and also use an apple pie filling, though no one would ever guess it was only semi-homemade. They came together easily and tasted great. I particularly enjoyed eating these with vanilla ice cream, though they were completely addictive all by themselves too!


Apple Streusel Cheesecake Bars
(adapted from Betty Crocker)

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix (I used oatmeal chocolate chip - the chocolate chips were a nice addition!)
½ cup firm butter or margarine
2 packages (8 oz. each) cream cheese, softened
½ cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
½ teaspoon ground cinnamon

1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

2. Place cookie mix in a large bowl. With a pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 ½ cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

3. Meanwhile, in a large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top.

5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes about 24 bars.

Wednesday, October 28, 2009

Train Birthday Cake

Last week we held my son's second birthday party. He's completely fascinated with trains, so I went in search of some ideas for a train-themed cake. I came across instructions for one that was so incredibly creative. I was a little hesitant about taking on that much work for his party, but it was just too darn cute to pass up.


The instructions for this cake are unbelievably straightforward - anyone can do it. However, the cake is very time consuming to decorate and takes a lot of patience. My son absolutely loved it, though, so I was glad I took on the challenge.

If you're planning a little boy's birthday party and are looking for theme ideas, try the train theme and the train cake. It's just so cute!


Train Birthday Cake
(from Parenting.com)

Ingredients:
•1 family-size frozen pound cake (16 oz), thawed
•2 cans (16 oz each) vanilla frosting
•Blue food coloring
•Yellow food coloring
•Red food coloring
•2 Fruit Loops Cereal Straws (I used Twizzlers)
•1 Kids mini–ice cream cone (I used a regular sized cone)
•2 tsp light corn syrup
•2 Tbsp yellow decorating sugar
•2 Tootsie Rolls
•4 Ring Dings
•1 cup dark-chocolate frosting
•12 mini-Oreos
•4 Oreos
•11 large chocolate nonpareils
•12 Sno-caps
•1 blue M&M
•2 Tbsp mini-marshmallows
•2 green Fruit Loops Cereal Straws (I used Twizzlers)
•1/3 cup Hershey's Kissables (I used Gummi Bears)
•5 Hershey's Sticks or Kit Kats for the track (optional)

What you'll need:
•A bread knife
•A serving platter
•A resealable sandwich-size plastic bag (Ziploc)

Trimming the cake:
1.Using a bread knife, trim a ¾-inch piece off both short ends of the pound cake to make the cake about 9 by 4 ½ inches.
2.Cut the pound cake as indicated on the diagram to make two 2 ½ by 4 ½-inch cars, one 4 by 3 ½-inch car, and one 1 by 4-inch slice. Reserve the 1 by 4-inch piece and set aside.


For the colored frosting:
1.Spoon the contents of 1 can of vanilla frosting into a bowl. Add a few drops of blue food coloring to tint it a light blue.
2.Divide the remaining can of vanilla frosting in half and spoon into separate bowls. Add yellow food coloring to one bowl of frosting to tint it yellow; add red food coloring to the other bowl of frosting to tint it red.

For the engine decorations:
1.Cut the red Froot Loops Cereal Straws in half.
2.Brush the outside of the Kids Cone with the corn syrup and sprinkle with the yellow decorating sugar.
3.Heat the Tootsie Rolls in the microwave for 2 to 3 seconds. Roll out each Tootsie Roll on wax paper and cut into two 1 by ½-inch rectangles for the train windows.

Frosting the cake:
1.Lay the trimmed 1 by 4-inch slice flat on a serving platter. Spread the top with some blue frosting.
2.Stack the 4 Ring Dings, spreading frosting in between each cake, and lay the stack on its side to make the cylindrical front engine.
3.Place the 4 by 3 ½-inch piece upright behind the stack of Ring Dings.
4.Spread the entire engine with blue frosting to cover and make smooth.

Assembling the engine:
1.Spoon the chocolate frosting into a resealable plastic bag. Snip a small corner from the bag and pipe a 1-inch-high layer of chocolate frosting at the base of the cake.
2.Add 2 mini- and 2 regular-size Oreos to either side for the engine's wheels. Pipe small dots of chocolate frosting on the cookies and add the large chocolate nonpareils to the Oreos and press the Sno-caps onto the mini-Oreos.
3.Press the Tootsie Roll windows into the sides of the upright cake.
4.Press a single large chocolate nonpareil into the nose of the engine. Pipe a small dot of chocolate frosting on the center of the nonpareil and add a blue M&M.
5.Gently press the Kids Cone and Froot Loops Cereal Straws into the top of the engine. Fill the cone with mini-marshmallows for the engine's steam.


Decorating the middle car:
1.Set one of the 2 ½ by 4 ½-inch pieces of pound cake behind the engine. Frost with the yellow frosting.
2.Trim the green Froot Loops Cereal Straws with a serrated knife to fit the length and width of the top edges of the cake.
3.Fill the top of the cake with the Hershey's Kissables.
4.Pipe a half-inch-wide band of chocolate frosting along the base of the cake. Attach the mini-Oreos. Pipe a dot of chocolate frosting onto each mini-Oreo and add the Sno-caps.


Decorating the caboose:
1.Set the remaining cake piece behind the middle car and cover completely with the red frosting.
2.Set the 2 remaining red Froot Loops Cereal Straw halves on top of the back of the cake.
3.Pipe a half-inch-wide band of chocolate frosting around the base of the cake. Press the remaining Oreo cookies in as wheels on either side of the caboose. Pipe a dot of chocolate frosting onto each mini-Oreo and press the Sno-caps on.


For the optional train tracks:
1.Cut 3 of the chocolate sticks in half.
2.Place the pairs of halved chocolate sticks in front and in back of the middle car and caboose. To complete, place the 2 long chocolate sticks in front of the engine cake.

Serves 8 to 10. For diagrams and more pictures, go to Parenting.com.

Tuesday, October 20, 2009

Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting


These cupcakes are wonderful! I made them for my son's birthday party. We were decorating with red and blue, so I knew red velvet cupcakes would be perfect.

The recipe makes 12 cupcakes. I needed more, so I made a double batch and it doubled really easily. The cinnamon cream cheese frosting was one of the best parts. So easy to make and super delicious! The cinnamon adds a little extra flavor and I love the fun speckles throughout it.

The batter can also be made into cake, which I plan to try someday. But cupcakes are way more fun for a kid's birthday party! And eat them with some ice cream - totally to die for!



Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting
(from Joy the Baker and Hummingbird Bakery Cookbook)

4 Tbsp. unsalted butter, at room temperature
3/4 cup sugar
1 egg
2 and 1/2 Tbsp. unsweetened cocoa powder
3 Tbsp. red food coloring
1/2 tsp. vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 teaspoons distilled white vinegar

1. In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

2. In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

3. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

4. Turn mixer to low and add salt, baking soda and white vinegar. Turn to high and beat a few more minutes.

5. Spoon batter into a paper lined cupcake baking pan and bake at 325ºF for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

6. Let rest in the pan for 10 minutes, then place them on a cooling rack to cool completely before frosting.


Cinnamon Cream Cheese Frosting

2 and 1/3 cups powdered sugar, sifted
3 Tbsp. butter, at room temperature
4 ounces cream cheese, cold
scant 1/4 teaspoon ground cinnamon

1. Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.

2. Add the cream cheese all at once and beat on medium to medium-high until incorporated. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat as the frosting can quickly become runny.


Makes one dozen cupcakes, double recipe to make two 9-inch layer cakes. Double frosting recipe to frost a two layer 9-inch cake.

Tuesday, September 29, 2009

TWD: Chocolate-Crunched Caramel Tart


Carla of Chocolate Moosey chose the Chocolate-Crunched Caramel Tart for this week's Tuesdays with Dorie. It's gorgeous... and so delicious.


I wish someone had told me sooner how easy it was to make Dorie's tart dough! I believe I skipped a tart recipe a little while back because I didn't feel like messing with dough. But boy, it was easier and quicker than expected.


I baked this a few weeks ago for company and it turned out perfectly. Making the caramel ended up being fairly easy. And the layer of chocolate ganache set up beautifully. I couldn't get over how picture perfect it looked. This will definitely be a go-to recipe for company and special occasions.

Another Dorie success! Great choice, Carla!

Friday, September 11, 2009

TWD: Chocolate Soufflé


I'm a little late with posting this, so I guess we'll just call today Friday with Dorie. The pick this week was the chocolate soufflé, and I've really been wanting to try my hand at a soufflé, so I just had to give it a try.

It was much easier than I anticipated. I was frightened the whole way through, and was so sure I was going to ruin it. But it turned out beautifully. I halved Dorie's recipe and it was the perfect fit for my three small ramekins. I knew that soufflés fell quickly after you took them out of the oven, and boy is that right. I had maybe a minute to snap a couple pics before the tops fell down into the ramekins and they were no longer as pretty.



They tasted so good. They were chocolatey and delicious. I was really glad they tasted as great as they looked. I enjoyed them warm from the oven and oh man, that was good!

If you'd like to try your hand at this chocolate soufflé, you can find the recipe on Susan's blog, She's Becoming DoughMesstic.

Monday, September 7, 2009

Milky Way Cake



Last week the group My Girl, Paula baked up this delicious Milky Way Cake. It looked fabulous and I had been dying to try it. But I decided I needed to wait until we had someone to share the cake with before I made it. The thought of having an entire cake in my house for me and my husband to eat alone didn't sound like the greatest idea.

So fortunately, I had the opportunity this weekend to make it and share it. The cake was really easy to make and included melted Milky Way bars in the batter - yum. The frosting was a bit more challenging, as it had to reach a specific temperature on the stovetop. It took boiling for a good 10 minutes or so before I got it there. I was a little impatient. And then it got a little hard to frost towards the end as the icing began to cool and harden.


But the finished cake was very moist and oh so rich. It's the type of cake that you'll need to slice very thin, as you'll love the first several bites, but the richness just kind of gives you a stomachache after eating an entire piece!

Everyone commented how great it tasted and how much it really tasted like a Milky Way bar. So if you're a fan of Milky Ways, you'll definitely want to give this a try. And be sure to go to the blogroll at My Girl, Paula to see what the other group members did with their cakes (I've seen delicious looking Milky Way cupcakes and bundt cakes!).



Milky Way Cake
(from Paula Deen)

For Cake:
confectioners' sugar, for dusting pans
8 (1 3/4 ounce) Milky Way bars
1 1/2 cups butter
2 cups granulated sugar
4 eggs, well beaten
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans
1 teaspoon vanilla extract
For Icing:
2 1/2 cups granulated sugar
1 cup evaporated milk
1 cup marshmallow cream
1/2 cup butter
6 ounces chocolate chips
1 cup chopped pecans

1. Preheat the oven to 325ºF. Grease three 9-inch cake pans and dust them with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool.

2. Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture. Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Add the nuts and vanilla.

3. Divide the batter among the prepared pans and bake for 30-40 minutes or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans and place on cooling racks.

4. While the cake cools prepare the icing. Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips, stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides and top of the Milky Way Cake.

16 - 20 servings.


One Year Ago I Was Baking: Blueberry Buttermilk Coffee Cake

Tuesday, September 1, 2009

TWD: Cheesecake Brownies


Mmmm... cheesecake brownies.

How could I pass up this week's Tuesdays with Dorie selection? Melissa of Life In a Peanut Shell selected Dorie's Espresso Cheesecake Brownies for the group this week.

You know, I'm pregnant. And I've been using that excuse a lot lately as I'm baking extravagant, calorie-laden treats such as this. But I really need to stop. They say you only need an extra 300 calories a day for the baby. Call me crazy, but I'm pretty certain eating a couple of these cheesecake brownies in one day is waaaaay more than I need for the baby. I think I feel my hips getting larger with every bite. Please someone, remove the fork from my hand. Right. Now.


But please don't listen to me. Because, you, my dear readers, should really make these and enjoy them. They're perfect for a Labor Day picnic or an end of summer celebration. They're incredibly delicious. Don't take my word for it, just make them and eat them!

They were fairly easy to make. I followed all of Dorie's instructions, but left out the espresso. I thought my brownie layer was a very, tiny, small bit (maybe it was in my head?) dry. But the cheesecake is absolutely to die for, and I loved the sour cream/powdered sugar topping.


So do me a favor, go on over to Melissa's blog and get the recipe for yourself. Yum!

Tuesday, August 18, 2009

TWD: Applesauce Spice Bars


This week Karen of Something Sweet by Karen chose the Applesauce Spice Bars for Tuesdays with Dorie. I opened up the cookbook, browsed over the recipe, and decided I had to make it. The picture looked great, and even better still - easy!

I was excited about something different this week. These bars got me in the mood for fall to arrive. I don't know about everyone else living in the south, but I've been hating all the heat we've had. The big pregnant belly sure doesn't help that situation. I've wanted to hide indoors until the weather cools off. So this dessert really made me feel like fall actually is just around the corner, thank goodness!


These bars turned out to be really delicious. They were like an apple cake with a sweet glaze, and so moist and flavorful. And extremely easy to make! I left out the raisins per my husband's request, and also left out the optional alcohol. The rest of the recipe I followed precisely. Go on over to Karen's blog for the recipe, you won't be sorry!