Thursday, January 20, 2011

Graham Cracker Chocolate Chip Snack Cake

It's Cake Slice Bakers time again and this month we baked a Graham Cracker Chocolate Chip Snack Cake which is just a really long title for a smores snack cake! I was a little worried because the reviews seemed to be mixed on this cake. I baked it late one night and iced it the following day. I wish I has added more marshmallow fluff to the frosting because it really lacked the flavor and tasted more like a buttercream. All in all the texture of the cake was a little different but tasted pretty good. I think I prefer this other recipe for Smore's though.

Graham Cracker Chocolate Chip Snack Cake
from Cake Keeper Cakes by Lauren Chattman

For the cake:

8 whole graham crackers, finely ground (about 1 cup)
1/4 cups unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt
6 tbsp (3/4 stick) butter, softened
1/4 cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1/4 cup milk
1/2 cup semi-sweet chocolate chips

For the frosting:

1/2 cup unsalted butter, at room temp
1/2 cup confectioners sugar
1/2 tsp vanilla extract
1/2 cup marshmallow fluff

Cake: Preheat oven to 350 F. Grease an 8 inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.

Combine the butter and sugar in large mixing bowl and cream with an electronic mixer on medium-high speed for about 3 minutes, scrape down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.

With the mixer on low, add a third of the flour, then half of the milk, stirring until combined. Repeat with remaining flour and milk, ending with the flour. Stir in the chocolate chips.

Scrape the batter into a prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in cake pan for about 10 minutes then cool completely on a wire rack.

For the frosting:

Place the butter in a medium bowl and beat until creamy. With the mixer on low, add the sugar, scraping down the sides as needed. Stir in the vanilla and marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.

Cut the cake into squares and serve with a dollop of frosting. Make sure to bring the frosting to room temp if storing in fridge.

To check out the other members go here.
Print This

Wednesday, January 19, 2011

Chocolate Camo Cupcakes

These are some cute cupcakes I had for an order several months back. They requested chocolate cupcakes with some type of camouflage frosting. I googled several different options and just didn't find what I was looking for. I have swirled colors of frosting together before but never more than 2. I really wanted these to have a true camouflage look so I went for 4 colors! Rebel....I know :) I was really happy with the way they turned out. The chocolate cupcakes recipe comes from Baking Bites and they were delicious. Moist and chocolately with mini chocolate chips. Will definitely be making these again!

Moist Chocolate Cupcakes from Baking Bites

3/4 cup unsweetened cocoa
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup buttermilk
1/3 cup vegetable oil or melted butter
1 teaspoon vanilla extract
2/3 cup mini chocolate chips

Preheat oven to 350 degrees. Place liners in 2 12 cup muffin tins. In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder and salt until thoroughly mixed.

In a medium bowl, whisk together eggs, water, buttermilk, vegetable oil and vanilla.

Whisk into flour mixture until all ingredients are mixed and no streaks of flour remain.

Add in mini chocolate chips, if using.

Fill muffin cups about 2/3 full. Bake for 15 minutes or until toothpick inserted in the center comes out clean.

Remove cupcakes from the pan and allow to cool completely before frosting. They had the perfect cupcake dome after coming out of the over!

For the frosting colors I used Americolor Gel Paste, Leaf Green, Avocado, Chocolate Brown and Copper. Just scooped several spoonsfuls of each color in a pastry bag and that was it.

Pretty little camo cupcakes....alright maybe pretty shouldn't be used for camo! Haha manly cupcakes :)

Now I wish I had found these camouflage cupcake liners before. The birthday boy liked them so I guess that's all that matters. Print This

Tuesday, December 28, 2010

Christmas Pretzel M&M Blondies

Pretzel M&Ms are my new obsession, I literally cant eat just one or even 10 :) I have been wanting to bake something with them for a while and just not gotten around to it. A couple of weeks ago on a Target trip, I ran acorss the Christmas Pretzel M&M's and immediately thought of how pretty they would be baked into a blondie. So I went home and started googling, and saw Bridget, from Bake at 350, had made exactly that. Off I went to the kitchen :) I did tweak her recipe a bit, as I didnt have fleur del sel on hand and at the last minute decided against topping with sea salt.

Pretzel M&M Blondies from Bake at 350

1 stick unsalted butter, at room temp
1 cup light brown sugar packed
2 eggs
1 tsp vanilla
1/4 tsp kosher salt
1 1/2 cups flour
1 cup pretzel M&M's

Preheat oven to 350. Melt the butter and set aside. Line an 8 x 8 pan with foil, with some hanging over the sides.

Beat the butter and sugar until light and fluffy. Beat in the eggs, vanilla and salt. With the mixer on low speed, beat in the flour. Stir in the M&M's.

Pour into the prepared pan and spread out evenly.Bake for 30-35 minutes or unitl a toothpick inserted in the middle comes out clean. Let cool on a wire rack. Lift up the foil and cut into sqaures. I drizzled red and green candy melts over the top to add a little Holiday Cheer :)

Go grab a bag and make these today. They are chewy with crunchy and salty with the sweet! Amazing!! Print This

Saturday, December 11, 2010

Giveaway Winner

Sorry I fell asleep on the couch last night as I was suppose to be picking the giveaway winner. So a little late :)

The winner is... Michel-lee from Whipping Up Something Good, who said her favorite holiday dessert was a cranberry cream cheese mold. I will email you and get all your information and ship it out to you on Monday.


More posts coming soon!

Happy Holiday :)

Print This

Tuesday, December 7, 2010

A Very Merry Red Velvet Cake & My First Giveaway!

Happy Holidays everyone! I am trying to get back in the swing of regularly posting on the blog and I still haven't posted any of my Thanksgiving recipe but I wanted to share this Red Velvet Cake before Christmas, cause it's the perfect cake to serve around holidays. I found this recipe on Bakerella's site. This cake was delicious and sooo moist! Definitely hands down the best homemade red velvet cake I've ever made and everyone that tried it love it as well.

Red Velvet Cake from Bakerella
2 1/2 cups all purpose flour
2 cups sugar
1 tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring (Note: if you use food coloring paste you will not need as much)
Preheat oven to 350 degrees. Grease and flour 2 8 or 9 inch pans. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all dry ingredients in your mixing bowl and stir together really good with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium high for about a minute or until completely combined.
Pour into cake pans and drop on counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. After about 10 minutes remove from pans and cool completely on a wire rack. You can also cover in plastic wrap as the cake cools.
While the cake cools, make the frosting.
Cream Cheese Frosting also from Bakerella
8 oz. cream cheese, at room temp
1 cup butter, at room temp
1 teaspoon vanilla
6 cups confectioners' sugar
Sift powdered sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then add the sugar in batches. Scrape down the sides in between each addition. I also added about a teaspoon of heavy whipping cream just to make it extra creamy. It was delicious!

And now for the giveaway.... the last couple recipes I posted were cookies I had made in the Muffin Top Pan I found at Sur la Table. I got many emails asking about it. So I decided I would include it in my first giveaway. Giveaway includes: 1 muffin top pan, 1 3D Snowman Spatula and 1 can Sparkling Sprinkles in holiday colors.

To enter just leave me a comment (one comment per person please) telling me what your favorite holiday dessert is. A winner will be chosen and revealed on Friday, December 10th. Make sure to leave your name and way for me to contact you if you win.

Best of luck to everyone!

Print This

Thursday, December 2, 2010

Sugar Saucers

I made these cookies towards the end of summer but just now getting aroung to posting them. These were the lightest and fluffiest cookies I have ever eaten. The kind of cookies you eat 2 of and think hey I could have a couple more and still feel ok... Yea, these are those. There is a hint of lemon in these that make them perfection.

Sugar Saucers from Annie's Eats adapted from The Pastry Queen
Printable Recipe

2 cups all purpose flour
2 tsp baking soda
1/4 tsp salt
8 tbsp unsalted butter, at room temp
1/2 cup vegetable oil
1/2 cup sugar, plus extra for sugaring the tops of cookies
1/2 cup confectioners sugar
1 large egg
2 tsp vanilla extract
Zest of half a lemon

Preheat the oven to 350 degrees F. Line a baking sheet with parment paper or a silicone baking mat. In a medium mixing bowl, combine the flour, baking soda and salt. Whisk together to blend and set aside.

In the bowl of an electric mixer, beat the butter on medium speed until speed until smooth, about 1 minute. Add the vegetable oil and beat on medium-high speed until incorporated. Mix in the granulated sugar and confectioners sugar until well blended, about 1 minute.

Beat in the egg until incorporated. Blend in the vanilla and lemon zest. With the mixer on low speed blend in the dry ingredients just until incorporated. Refrigerate the dough for 1 hour or freeze for 15 minutes before proceeding.

Using a cookie scoop, drop the dough onto the prepared baking sheet, spacing the cookies at least 2 inches apart. Press the dough down to evenly flatten slightly and sprinkle with additional sugar. Bake about 11-13 minutes for large cookies, 7-9 minutes for smaller cookies, until the edges are golden. Let cool on baking sheets for about 10 minutes before transferring to a wire rack to cool completely. Repeat with any remaining dough. Store cookies in an airtight container.

And one more top view of how pretty these cookies were, they didnt last long!
Ok, now I think I am done posting about cookies for a while. Keep checking back this week, I am hosting my first giveaway :)
Hope everyone had a great Thanksgiving and looking forward to all the Holiday posts coming up!

Print This

Saturday, November 6, 2010

XL White Chocolate Peanut Butter Chip & XL White Chocolate Cinnamon Chip Cookies

So... I think I win the worst blogger of the year award, I havent posted in over a month and havent commented on anyones blogs recently either. But, dont worry I still have been looking at all the yummy fall desserts every one has been baking up lately. I promise to get back in the
swing of things soon.

My last post was about XL Chocolate Chip cookies I saw on Picky Palate. These are the same cookies just using slightly different ingredients! This time I used white chocolate chips and added peanut butter chips in half and cinnamon chips in the other half. I didnt really end up getting many pictures with the peanut butter chips cookies cause they dissappeared quickly.

This recipe can be changed so easily to whatever cookie flavors you are craving. I really enjoyed the white chocolate and cinnamon combination however, most people went straight for the peanut butter chip ones! If you dont have this muffin topper pan, I highly recommend running out and getting one! I love mine!

Printable Recipe

More new posts coming soon!
Print This