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!

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More new posts coming soon!
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Pumpkin White Chocolate Chip Loaf

This month the Cake Slice Bakers baked up a Pumpkin Chocolate Chip Loaf from Cake Keeper Cakes by Lauren Chattman . I have made a pumpkin chocolate chip bundt cake before and it was awesome. So I was super excited to try this recipe as well. Instead of using chocolate chips though, I decided I would try out white chocolate chips instead. This cake smelled amazing while it was baking and I could hardly wait to cut into it and try it! What a way to start the fall baking season!!!

Pumpkin Chocolate Chip Loaf

Recipe from Cake Keeper Cakes by Lauren Chattman

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1 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

/4 teaspoon ground cloves

pinch of nutmeg

1/2 cup (1 stick) unsalted butter, at room temp

1 1/4 cups sugar

3 eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips (I used white chocolate chips)

1 cup chopped walnuts (I omitted these)

Preheat oven to 350 degrees F. Coat the 9 x 5 inch loaf pan with non stick cooking spray.

Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a medium bowl.

Cream together butter and sugar on medium high speed for about 3 minutes until fluffy.

Reduce mixer speed to medium low and adds eggs one at a time, mixing well between each addition.

Mix in pumpkin.

Slowly add dry ingredients until well combined, scrapes down sides as needed.

Stir in chocolate chips and walnuts, if using.

Pour batter into prepared pan and smooth the top with a rubber spatula.

Bake for 55 minutes to an hour or until cake is firm and toothpick inserted into center of a cake comes out clean.

Slice and serve!

This cake was delicious, if you want to see the other pumpkin chocolate chip cake I've made before check it out here.

If you want to check out other member of the Cake Slice Bakers check out the blogroll here.

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XL Chocolate Chip Cookies

Over the summer I picked up this Muffin Top Pan than Jenny from Picky Palate is always gushing over! (I got mine from Sur La Table)



I made cookies one night with it and fell in love. Who doesn't love thick xtra large cookies? I made these several different ways with the same recipe just changing up the chips. The first go round I just stuck to the basics and used chocolate chips. As you can see in my picture, I had originally thought of adding white chocolate chips but at the last second I changed my mind. I have a weakness for cookies, I see them and just think I'll have a bite and before I know it, the whole cookie is gone! Whoops :)

Xtra Large Chocolate Chip Cookies from Picky Palate

2 sticks softened butter
3/4 cup sugar
1 cup packed brown sugar
2 large eggs
2 tablespoons pure vanilla
3 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz bag of chocolate chips (or any chips you prefer)

Preheat oven to 350 degrees. In a stand mixer beat the butter and sugar until well combined. Beat in eggs and vanilla. Place flour, baking soda and salt into a large bowl, stir to mix. Slowly add the dry ingredients to the wet. Once combined, add the chips.

Scoop 1/4 cup of dough and press into muffin top pan. Bake for 10-13 minutes, until edges just start to turn a golden brown. Let cool for 5 minutes in pan and then move to a cooling rack.




I made these cookies to go on a dessert platter I was bringing some friends that just moved on our street. They were fabulous and so simple to throw together!

Run out now and go get this pan, you will not regret it! I have a few others things Ill post soon using the pan, for other suggestions go on over to Picky Palate. Ill post the other variations soon, so stay tuned! Also I created a Smitten Sugar Fan Page on facebook, so go like the page if you like my blog.

Hope everyone has a great weekend!!

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Funfetti Cake Balls

So I have been pretty busy here lately and havent been updating the blog much, but that doesnt mean I havent been baking.

These are just some pictures I took recently of some Funfetti Cake Balls I made. I made a batch and sent them to some girlfriends in Dallas. They arent here much to taste my goodies, so sometimes I have to send them some love! :)









For a recipe on how to make cake balls go here or hop on over to Bakerella's site and check out her video tutorial.

To ship these cakes balls, I put them in an egg carton and shipped with gel ice packs in the box! I think they arrived fully in tact :) Print This

Tres Leches

This month the Cake Slice Bakers baked up Johnny C's Tres Leches Cakes from Southern Cakes by Nancie McDermott. I have made both a regular tres leches and a chocolate tres leches and both were amazing so I was hopeful this one would be as well. I was a little hesitant with the lime zest cause that just seemed so odd to me, but I decided to go long with the recipe. However this recipe just says to top with with cream but I decided I would use the whipped cream from the other Tres Leches cake I used cause it was so good last time.

Johnny C's Tres Leches Cake from Southern Cake by Nancie McDermott

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Cake:

3 cups all purpose flour

1 tbsp plus 1 tsp baking powder

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs

1 cup milk

Three Milk Sauce:

1 1/2 cups milk

1/2 cup sweetened condensed milk

One 12 ounce can evaporated milk

1 tbsp grated lime zest

Garnish with whipped cream and or fresh fruit such as kiwi or berries. I whipped a pint of heavy whipping cream with 3 tbsp sugar and covered the cake in the whipped cream.

Cake Method-

Preheat the oven to 350 degrees. Grease and flour a 13 x 9 inch pan. In a medium bowl, combine the flour and baking powder and stir with a fork to mix well.

In a large bowl, combine the butter and sugar and beat with a mixer on medium high speed to mix well. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl until the mixture is light and fluffy.

Add 1/3 of the flour mixture and half of the milk, beating at low speed each time until incorporated. Add another third of the flour, the remaining milk and the remaining flour the same way.

Pour the batter into the prepared pan and bake for 35-40 minutes. Mine took about 45 minutes. Bake until golden brown, the cake begins to pull away from the sides and the center springs back with touched.

While the cake bakes, make the milk sauce. You want the cake to be warm when you add the milk.

Three Milk Sauce:

Combine the milk, sweetened condensed milk and evaporated milk in a medium saucepan. Hea gently over medium heat, stirring often until the mixture is smooth and steaming hot. Do not let it come to a boil. Allow 10 minutes to cool before using.

To Finish:

Cool the cake in the pan on a wire rack for 10 minutes. Sprinkle the lime zest over the cake

Punch holes with a toothpick or fork. Slowly pour the warm milk, in stages, stopping to let the cake absorb the sauce before adding more. You may not need it all. You can always add more if needed. Let the cake stand for an hour. Then top with any whipped topping or refrigerate covered until ready to serve. Garnish however you wish!

I really wanted this cake to be good but it really just wasnt as good as the other Tres Leches I had made. I will say I had to bake mine for 45 minutes because the middle was not done and in the process I think the bottom got a little over cooked. Nothing horrible just darker than I would normally cook it. The cake wasnt as light and fluffy as I am used to tres leches being and I think it needed more milk sauce as well.

All in all this cake wasnt bad but next time I would definitely use the other recipes I have in the past.

I also recently added a Smitten Sugar Facebook page so please go online and check it out and while you are there make sure you "Like" my page! Happy Baking everyone!

Krystle

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Sopapilla Cheesecake

My boyfriend had this Sopapilla Cheesecake at the fire station one day and couldnt stop talking about how good it was. He brought the recipe home the next day and of course I had to make it. I love anything with cinnamon and sugar. Plus it looked super easy to throw together. I ended up bringing this to a 4th of July bbq and cut them into squares to serve.

Sopapilla Cheesecake
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2 cans Crescent Rolls
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon cinnamon
16 oz. cream cheese, at room temp
1 stick unsalted butter, melted

Preheat the oven to 350 degrees.

Open one can of the crescent rolls and spread out covering the bottom of a 13 x 9 inch pan. You can use your fingers to press any broken seams back together.

Mix cream cheese, 1 cup sugar and the vanilla just until combined. Pour over the crescent rolls.

Open the last can of crescent rolls and spread out on top of the cream cheese mixture.

Pour the melted butter evenly over the top of the crescent roll layer. Stir the remaining 1/2 cup of sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the cheesecake.

It will look like this above, sorry for the rotated photo, photo uploader wasnt being very cooperative this morning. :)

Bake for 30 minutes or until topping is browned. Cool completely in the pan before cutting. The recipe calls for this to be served warm and refrigerate leftovers. However, I actually preferred these served chilled. But eat whichever way you prefer. Can be served with honey or fruit if preferred. Enjoy!

This really easy one of the easiest desserts I've ever made, run along now and go make it!

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Chewy Fudgey Brownies

I stumbled upon these brownies on Annie's Eats and the pictures really dont do these justice. They are amazing! I looovvee fudgey soft brownies. I honestly have been craving these ever since I made them a few weeks ago. I shared them with my co-workers and a friend of mine. My friend, Christa is pregnant and I sent some home with her, later that night I received a text asking for more. So I guess thats a good testament to how good these are. The recipe comes from Baking Illustrated and really is my new favorite brownie. Go, run to your kitchen and make these. They are good by themselves but I bet warmed with a scoop of ice cream would be amazing as well!

Chewy Fudgey Brownies from Annie's Eats adapted from Baking Illustrated

5 ounces of semisweet or bittersweet chocolate, chopped

2 ounces unsweetened chcocoalte, chopped

8 tbsp unsalted butter, cut into quarters

3 tbsp cocoa powder

3 large eggs

1 1/4 cups sugar

2 tsp vanilla

1/2 tsp salt

1 cup all purpose flour

Preheat oven to 350 degrees, and place oven rack in lower middle position. Line an 8 or 9 inch baking dish with foil and spray lightly with nonstick cooking spray, set aside.

In a heatproof bowl set over a pan of barely simmering water, melt the chocoalte and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth and set aside.

In a medium bowl, combine the eggs, sugar, vanilla and salt. Whisk until combined, about 15-20 seconds. Whisk in warm chocolate mixture until incorporated. Then stir in flour with a wooden spoon until just combined. (This might take a little while, dont worry it will smooth out) Pour the mixture into the prepared pan and spread with a spatula to make an even.

Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, about 35-40 minutes.

Transfer pan to a wire rack and let cool to room temperature, about 2 hours.

Remove the brownies from the pan, cut and enjoy!

How cute is this new cake stand I bought? I really need more brownies for a cute picture but this was all I had left, so it will have to do. :)

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