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Entries in Desserts (31)


Vanilla Malted Milkshake

I went grocery shopping yesterday and on my way to the register, I grabbed a carton of vanilla ice cream with the intention of serving it along side of an apple-cranberry crisp I plan to make later in the week.  After coming home, I was flipping through some recipes and found this one from Brown Eyed Baker.  I didn't think I needed a recipe for a milkshake, but I had never made a malted one before, so apparently I did need a recipe!  I had a container of malted milk powder from a cake frosting that I made, so I thought that now would be as good a time as ever to use it in a milkshake.  What a delicious after dinner treat!!

1 cup Vanilla Ice Cream (about 2 big scoops)
1/2 cup Cold Milk
2-3 tablespoons Malted Milk Powder
1/2 teaspoon Vanilla Extract

Combine all ingredients in a blender and blend until smooth.  Pour into a tall glass.


Ooey Gooey Single Serve Brownie

Yesterday, Joel and I went up to Toronto for the night to see a concert.  We spent the night up there, and got a relatively late start this morning.  After waiting 40 minutes for our car at the hotel's valet, along with the 2 hour drive, we didn't end up getting home until 2:00 this afternoon.  Once we got home, I sat on the couch to catch up on reading the RSS feeds of food blogs I subscribe to.  Somehow, through the posts I was reading, I was directed to this on Life {and running} in Iowa.  Once I saw the recipe, I knew I had to have one.  Right now.  So, off to the kitchen I went and threw this little baby together.  Definitely cured my chocolate craving!

1/4 cup Whole Wheat Pastry Flour
2 tablespoons Brown Sugar
2 tablespoons Cocoa Powder
1/8 teaspoon Baking Powder
3 tablespoons Almond Milk (I used skim)
1 teaspoon Canola Oil
1/4 teaspoon Vanilla
Pinch of Salt

In a small bowl, mix together the dry ingredients.  Stir in the wet ingredients until blended.  Pour batter into a small oven safe dish.  (I used a small glass ramekin, just like she did).  Bake at 325 degrees for 15 minutes (for a gooey center) to 19 minutes (for a slightly less gooey center).  Sprinkle with powdered sugar.


Triple Layer Oreo Cake

Saturday was my brother's birthday.  Hard to believe my "little bro" is already 26!  To celebrate, we had taco dinner (his choice) at mom's house on Sunday.  I volunteered to bring the cake, because that is just what I do.  When looking through all of my saved recipes for a cake to make, this one popped out from Beantown Baker.  I was super excited because I love Oreos!  There were many components of this cake, and it did take some time and patience, but it was pretty easy to put together, and quite elegant looking!

I used this recipe for the Chocolate Cake Layers, which I made in two 8-inch round pans.

For the Oreo Cake Layer
1/2 stick Butter, at room temperature
1/2 cup Milk
1 teaspoon Vanilla
1 cup Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
2/3 cup + 2 tablespoons + 2 teaspoons Sugar
1 1/2 egg whites, at room temperature
1/4 package Oreos, cut into quarters

In a large bowl, cream the butter until fluffy, about 3-5 minutes.  Add the milk and vanilla, and mix to combine.  In a separate bowl, mix together the flour, baking powder, and salt.  Add the dry ingredients to the butter mixture and mix until integrated.  Stir in the sugar.  With an electric mixer on low speed, mix for about 30 seconds.  Turn the mixer up to medium speed and beat for 2 minutes.  Add the egg whites and beat for 2 more minutes.  Stir in the quartered cookies.  Pour the cake batter into an 8-inch round cake pan and bake at 350 degrees for 25-30 minutes.  Cool in the pan for 30 minutes, then turn it out onto a cooling rack to cool completely.

For the Oreo Filling
4 ounces Cream Cheese, softened
1/2 teaspoon Vanilla
1 cup Powdered Sugar
1 cup Heavy Whipping Cream
1/4 package Oreos, cut into quarters

Using an electric mixer with a whisk attachment, beat the cream cheese, vanilla, and sugar until light and creamy.  Beat in 1/4 cup of whipping cream until smooth.  Add the rest of the cream and beat until it has the consistency of whipped cream, being careful not to over mix.  (Reserve 1 cup of filling to decorate the top of the cake and place in the fridge until ready to use.)  Stir in the reserved Oreo chunks into the remaining whipped cream mixture.  Immediately spread the filling on top of one of the chocolate cake layers and the Oreo cake layer.

For the Chocolate Frosting
6 ounces Semisweet Chocolate
2 sticks Butter, at room temperature (I only used 1 1/2)
1 Egg Yolk, at room temperature
1 teaspoon Pure Vanilla Extract
1 1/4 cups Powdered Sugar
1 tablespoon Instant Coffee Powder dissolved in 2 teaspoons of hot tap water (I omitted)

Chop the chocolate and place it in a heat proof bowl set over a pan of simmering water.  Stir until just melted and cool to room temperature.  In the bowl of an stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.  Add the egg yolk and vanilla, and continue beating for 3 more minutes.  Turn the mixer to low and gradually add the powdered sugar, then beat at medium speed, scraping down the sides of the bowl as necessary, until smooth and creamy.  On low speed, add the chocolate and coffee to the butter mixture and mix until blended-Don't Whip!!

To Assemble the Cake:
Place the Chocolate cake with Oreo filling on the bottom as the base.  Top with the Oreo cake with Oreo filling, then the final Chocolate cake.  Spread the Chocolate Frosting immediately on the cooled, three-layered cake.  Decorate the top of the frosted cake with the remaining filling mixture and top with Oreo cookies.


Three-Minute Peanut Butter Fudge

My high school girlfriends and I have a Christmas party every year.  This year, I volunteered to host it at my house.  I made vegetable lasagna with homemade sauce.  My friends each brought something--salad, bread, appetizer, dessert, and wine.  I wanted to have something else to nibble on in addition to the dessert, so I chose to make this fudge that I found on How Sweet It Is.  It was so simple, yet it added that festive touch to my table.

1 1/2 cups Chocolate Chips
1/2 cup Sweetened Condensed Milk
1/4 cup Peanut Butter
1 tablespoon Water

Combine all ingredients in a microwave safe bowl.  Heat on full power for 30 seconds, then remove and stir.  Heat for another 30 seconds, then stir again.  The mixture should be smooth at this point, but if it is not, you may need to microwave it 1-2 more times in 30 second increments, depending on your microwave.  You can also melt the ingredients together in a double boiler if you do not wish to use a microwave.  When mixture is smooth, pour it into an 8-inch square baking dish and refrigerate for at least 30 minutes.  When ready to serve, cut into squares.


White Butter Cake with Vanilla Buttercream Frosting

Holy butter overload!  Between the cake (I doubled it) and the frosting, I used an entire pound of butter!!!  Anyway, my niece, Eden, was christened this past weekend.  Afterwards, my brother and his fiancee had a little get together at their house to celebrate with immediate family.  For that get together, they asked if I would make a cake.  They wanted a white cake, so I searched for a recipe online and came up with this one from Joy of Baking.  It was perfect because I needed to double the recipe for the pan I used, and I only had 6 eggs in the fridge, so I was all set.  The cake was a bit dry, but that could have been because I used half cake flour and half regular all-purpose flour.  It wasn't anything a side of ice cream couldn't fix!  I frosted the cake with this vanilla buttercream frosting that I found on Sing for your Supper.  It was quick to whip up and made more than enough frosting to cover the whole cake and pipe the edges/message.

For the Cake:
2 Eggs, separated
1 3/4 cups Cake Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup Unsalted Butter, at room temperature
1 cup Sugar, divided
1 teaspoon Vanilla Extract
1/2 cup Milk
1/8 teaspoon Cream of Tartar

While eggs are still cold, separate them, placing the yolks in one bowl and the whites in another.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using, about 30 minutes.  In a mixing bowl, sift together the flour, baking powder, and salt.  In the bowl of an electric mixer, beat the butter until soft, about 1-2 minutes.  Add 3/4 cup of sugar and beat until light and fluffy, about 2-3 minutes.  Add the egg yolks, one at a time, beating after each addition.  Scrape down the sides of the bowl and add the vanilla extract, beating until combined.  With the mixer on low speed, alternately add the flour mixture and the milk, in three additions, beginning and ending with the flour.  In a clean bowl of the electric mixer, with the whisk attachment, beat the egg whites until foamy.  Add the cram of tartar and continue beating until soft peaks form.  Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.  With a rubber spatula, gently fold in a little of the whites into the batter to lighten it, then fold in the remaining whites until combined.  Do not over mix the batter or it will deflate.
*Divide the batter evenly between two prepared (buttered and floured, or lined with parchment papered greased and floured) 8-inch round cake pans.  Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.  (I filled a larger pan with double the amount of cake batter, so it took a little longer).

For the Frosting:
2 sticks Butter, at room temperature
1/2 cup Milk
2 teaspoons Vanilla Extract
4-6 cups Powdered Sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter.  Gradually add the powdered sugar, milk, and vanilla until you reach piping or spreading consistency.