Archive for the ‘Dessert’ Category

PostHeaderIcon Chocolate Peanut Butter Cupcakes

Remember me?

I’m a bad blogger, I know. The only excuse I can offer you is that I’m busy with an almost one-year old (can you believe my baby is almost one!?) and I haven’t been very creative in the kitchen. I tend to make the same dishes over and over again, all of which are already on my blog. And the few times I’ve made something new, well, it just wasn’t blog-worthy.

Well, these cupcakes are definitely blog-worthy. My husband, Audrey, and I went to my brother and sister-in-law’s condo for the 4th of July and I brought these cupcakes and my favorite salad (recipe to come!). I know my brother loves the combination of chocolate and peanut butter so I made these with him in mind. The chocolate cupcake is made with sour cream, making it super moist, and then they’re topped with a truly amazing peanut butter frosting.

The combination is perfection. You must make these soon.

Chocolate Peanut Butter Cupcakes

Ingredients:
For the cupcake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2 Tablespoons milk
1 teaspoon vanilla extract
8 Tablespoons unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 Tablespoons unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Directions:
Preheat the oven to 350° F.  Line two cupcake tins with cupcake liners.

To make the cupcake batter, combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired.

Source: Annie’s Eats

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PostHeaderIcon Oreo Cheesecake Cupcakes

Yes, I’m still alive! The past six weeks have been a bit of a blur but I definitely love being a mother. It’s A LOT of work but I wouldn’t trade it for anything. I do miss blogging a lot, though. It seems like whenever I open my computer to create a new blog post Audrey starts crying and wants me to hold her. Maybe she can hear me type!? :) I wouldn’t put it past her, she’s a smart little lady. I’m not “officially” back in the kitchen but I do have a few recipes saved from before I had my daughter. So, needless to say this blog post is long overdue since it literally took me a few weeks to type and post.

I must admit something to you though, I’m not a big fan of cheesecake. I know, how can I have a baking blog and not like cheesecake, right? Even though it’s not my favorite thing this recipe jumped out at me the moment I saw it since I adore oreos and I’ll take any opportunity I have to eat them. If you love cheesecake you must make these cupcakes soon. They are so darn easy to make that I’m pretty sure I could even make them now with a baby in the house! Since there’s no frosting to add to the cupcake it makes it that much easier. Even though these aren’t my favorite cupcakes I did enjoy them a lot, and I know all you cheesecake lovers out there will definitely enjoy them!

From one sweet to another…….

My sweet little Audrey with her proud momma


Oreo Cheesecake Cupcakes

Yield: 30 cupcakes

Ingredients:

42 Oreos – 30 left whole, and 12 coarsely chopped
2 lbs cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, lightly beaten
1 cup sour cream or Greek yogurt
pinch of salt

Directions:

Preheat the oven to 275 degrees.  Line muffin tins with paper liners, and place 1 Oreo in the bottom of each cup.

With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed.  Gradually add the sugar, and beat until smooth.  Beat in the vanilla, then drizzle in the eggs.  When well combined, mix in the sour cream and salt.  Stir in the chopped cookies by hand.

Divide the batter evenly among the muffin tins, filling each one almost to the top.  Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.

Transfer the tins to wire racks to cool completely, then refrigerate (in tins) at least 4 hours.  Remove from tins just before serving.

 

Source: Pink Parsley, originally from Martha Stewart’s Cupcakes

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PostHeaderIcon Chocolate Cupcakes with Vanilla Buttercream Frosting

This recipe is not new to my blog, but one that definitely deserved to be rescued from the archives. This recipe was one of my very first posts and since these cupcakes are a favorite around here I thought they deserved to be showcased again. They are so good that even my husband (who is not a chocolate fan) requested I make these for his birthday. I was hoping he would ask for a difficult dessert or a layered cake so I could try a new recipe but he wanted these, and for good reason, they are amazing! The base is a deliciously moist cupcake that tastes like a brownie on steroids. Soooo good! But what puts these over the edge is the frosting, it’s my favorite go-to vanilla buttercream frosting. I have spent hours perfecting the recipe and I couldn’t be happier with the results.

It’s best to make these cupcakes ahead of time, this enhances the flavor of both the cupcake and the frosting. It also allows the frosting to harden a bit, making it even more delicious. The recipe below is for regular size cupcakes. However, if you’re making mini cupcakes, which I did, the baking time decreases to about 11-13 minutes. Just keep a close eye on them after 10 minutes.

Chocolate Cupcakes with Vanilla Buttercream Frosting

Yield: 24 cupcakes
Ingredients:

For the cupcakes:
1 cup unsweetened cocoa powder
2 tsp. espresso powder
1 cup boiling water
½ cup sour cream
2 tsp. vanilla extract
1¼ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¾ cups sugar
2 large eggs

Directions:

To make the cupcakes, preheat the oven to 350˚ F.  Line two cupcake pans with paper liners (24 total).  Combine the cocoa powder and espresso powder in a small bowl.  Add the boiling water and whisk until the mixture is smooth.  Set aside and let cool to room temperature.  Once cool, whisk in the sour cream and vanilla extract.

Combine the flour, baking soda and salt in a small bowl.  Stir together with a fork to combine; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 3-5 minutes.  Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.

With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.  Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes (or 11-13 minutes if making mini cupcakes), until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Source: Annie’s Eats

My Favorite Vanilla Buttercream Frosting!

Yield: enough frosting for 24 cupcakes

Ingredients:

1 stick unsalted butter, softened

6 cups confectioners’ sugar

pinch of salt

2 Tablespoons vanilla extract

1/2 cup heavy cream

Directions:

In a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Slowly add the rest of the ingredients a little at a time. I usually start by adding a cup of confectioners’ sugar along with the salt and vanilla extract. Then I add 1/4 cup heavy cream, slowly add in more confectioners’ sugar and heavy cream until all 6 cups (or so) of confectioners’ sugar and 1/2 cup of heavy cream are added. (Do not add all 6 cups of confectioners’ sugar at once or you’ll have a mess)

Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.

Decorate cooled cupcakes as desired.

Source: Melissa Bakes Original

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PostHeaderIcon Sugar Cookie Bars

Since I recently posted my favorite sugar cookie recipe I thought it was only fair to share this awesome recipe for sugar cookie bars with you. When I say these are awesome, I mean they are unbelievably awesome! Even though I love the process of making sugar cookies, sometimes I just want a short cut to satisfy my sweet tooth. These are definitely that short cut since they are quick to whip up and sweet enough to satisfy my pregnancy sweet tooth (which at this point, is very sweet). :)

This is the perfect dessert to bring to an upcoming cookout or graduation party. Trust me, everyone will love it….and love you in return. I split this recipe in half and used an 8 x 8″ baking pan (which made about 16 bars). However, the directions call for a large 13 x 18″ (or similar size) baking sheet. If you use a baking pan like I did, the baking time will increase dramatically since the bars are thicker. I’m pretty sure I took them out of the oven after 25-30 minutes of baking but make sure to keep a close eye on them. Bake until light golden brown and a toothpick inserted in the center comes out clean.

Make sure you have plenty of help eating these because they are very addicting!

Sugar Cookie Bars

Yield: about 4 dozen bars (depending on which size pan/sheet you use)

Ingredients:
For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise (or 1 Tablespoon vanilla paste)
1 teaspoon almond extract
5 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
Pinch of salt
4 cups confectioners’ sugar
5 Tablespoons milk
Food coloring (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F.   Grease a 13 x 18″ rimmed baking sheet . Combine the butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until light and smooth, about 2 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla extract, seeds from the vanilla bean, and almond extract.  In a medium bowl, combine the flour, salt and baking soda.  Whisk together to blend.  Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer.  Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla, salt, and confectioners’ sugar until smooth, about 1-2 minutes.  Mix in the milk.  Tint as desired with food coloring.  Spread over the bars in the pan (add sprinkles if desired), cut into bars, and serve.

Source: Annie’s Eats, originally from The Repressed Pastry Chef

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PostHeaderIcon Sugar Cookies with Royal Icing


My baby shower was this past weekend and, of course, I made sugar cookies for the event. I was very excited to make these sugar cookies. I have made sugar cookies for several other baby showers in the past but these were extra special since they were for my shower. I decided to make little onesie and feet sugar cookies. I love how they both turned out and they were a big hit with my friends and family! My mom and mother-in-law (along with my wonderful sister-in-law) hosted my baby shower and it turned out lovely. The weather was a little chilly but the shower was perfect. I felt so much love for my little girl!

I was very glad I made these for my shower since they were all devoured very quickly! If you’ve never made sugar cookies with royal icing you should give it a try. I love decorating with royal icing but it definitely took some time to get used to decorating with it, so don’t give up hope if you aren’t satisfied with the results at first. Working with royal icing can be a tedious and time-consuming process but I’m always in love with the results. Just be patient while decorating them and you’ll enjoy the process as much as I do!

Here are just a few tips about royal icing to get you started:

  1. Use a stand mixer to make the royal icing, I do not recommend using a hand mixer.
  2. When you color the icing, use a gel based color. I use Wilton gel colors but I’ve heard great things about AmeriColor.
  3. I usually use a #3 Wilton tip with a pastry bag to outline the cookies and then add the details using a #2 or #1 Wilton tip.
  4. I first outline the cookie with the #3 tip, then flood the cookie with a squeeze bottle filled with royal icing.
  5. Toothpicks are your best friend when working with royal icing! I use them after I flood the cookie to spread the icing to the edge of the cookie. They are also used to pop the little bubbles that may appear on the icing after you flood the cookie.
  6. Allow a few days to make the cookies. I usually make the dough and bake them one day, and then I allow two days to decorate the cookies. Let them sit overnight to dry when you are finished decorating.
  7. Keep trying! You’ll get better the more you practice, trust me!
  8. Please leave a comment if you have any questions.

Here I am at my baby shower (34 weeks pregnant)….. :)

Sugar Cookies

Ingredients:
1 cup butter (2 sticks), at room temperature
1 cup powdered sugar
1 egg, beaten
1 teaspoon almond extract
1 ½ teaspoons vanilla
1 teaspoon salt
2 ½ cups flour

Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour.

Chill dough until firm (at least 30 minutes).

Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets.

Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool.

 

Royal Icing

Ingredients:
4 cups powdered sugar
2 Tablespoons meringue powder
5-6 Tablespoons water

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container (or many air-tight containers – one container for each color).  This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating.  Add water a very small amount at a time and stir by hand until fully incorporated.  Continue until the icing has reached a consistency appropriate for piping. Color the icing as desired.  (If you are having any difficulty piping, it is still too thick.  Add a little more liquid and try again.)  Using a pastry bag, pipe around the edges of each cookie.  Let stand for at least an hour for the icing to harden.  Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

Once all the cookies have been edged, thin out the icing by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl (it should dissolve together after about 5 seconds).  If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again.  Once the icing has reached the desired consistency, transfer it to a squeeze bottle and flood the area surrounded by the piping on each cookie.  If it does not completely spread to the edges, use a toothpick to help it along.  Allow to set for at least a couple hours before adding the details.

Use the remaining thicker icing (that you used for piping around the edges of the cookie, which are already in the pastry bags) for piping decoration as desired.

Source: Annie’s Eats

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PostHeaderIcon Funfetti Cupcakes with Buttercream Frosting

I recently joined a baking group called What’s Baking?, which is made up of a bunch of food bloggers who love to bake. Each month a different food blogger chooses a theme and the other bloggers can interpret the theme any way they want and bake something delicious while keeping the theme in mind. I am super excited to be joining this group! What a fun excuse to bake new and exciting recipes and share them with my readers and other food bloggers!

This month, the theme was: Bake Something for Mother’s Day. Since my mom and I live hours apart I couldn’t bake her something on Mother’s Day. However, she came to visit last weekend so I decided to bake something for her then! I asked her what she was craving, gave her a few different options, and she picked these lovely funfetti cupcakes! Great choice mom!

I love funfetti cupcakes but I’ve never made them at home. It’s a super simple and delicious cupcake – moist and fluffy vanilla base with sprinkles hidden inside, covered with buttercream frosting, and topped with even more sprinkles. Yum. This cake recipe is a bit different, usual cupcakes start by creaming the butter and sugar, adding the eggs, and then alternating the dry and wet ingredients. However, with this cake recipe you add the dry ingredients with the sugar, then add the butter until the mixture becomes coarse and sandy, and finally add the eggs/liquids. It’s a fairly different technique but the cupcakes came out light and fluffy so I’m not complaining! Just a tip – only fill the wells of the cupcake pan 1/2 way. I filled mine about 2/3 full and they were overflowing when I took them out of the oven. They were still delicious, though! :)

Funfetti Cupcakes

Yield: 12 cupcakes

Ingredients:
1/2 cup milk
3 large egg whites
1 1/2 teaspoons vanilla extract or vanilla paste
1/4 teaspoon almond extract
1 1/4 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons butter, at room temperature
3 tablespoons rainbow sprinkles

Directions:

Preheat oven to 350 F.  Line a 12-cup muffin pan with paper liners.

Whisk the milk, egg whites, vanilla and almond extracts together in a measuring cup.

Add the flour, sugar, baking powder and salt to the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed briefly to combine.  Cut the butter into 6 pieces and add them to the mixer bowl.  Mix on low speed until the mixture is coarse and sandy.  Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds.  Use a rubber spatula to gently fold in the sprinkles.

Divide the batter evenly among the wells of the prepared pan – I wouldn’t fill them more than 1/2 – 2/3 full, the cupcakes rise quite a bit in the oven.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool for 5 minutes, then remove the cupcakes from the pan and allow them to cool completely before frosting.

Source: Tracey’s Culinary Adventures, originally from Baking Bites

 

Vanilla Buttercream Frosting

Yield: enough frosting for 12 cupcakes

Ingredients:

1/2 stick unsalted butter, softened

2.5 – 3 cups confectioners’ sugar (10+ oz)

Pinch of salt

1 Tablespoon vanilla extract

1/4 cup heavy cream

Directions:

In a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Slowly add the rest of the ingredients a little at a time. I usually start by adding a cup of confectioners’ sugar along with the salt and vanilla extract. Then I add some heavy cream, slowly add in more confectioners’ sugar and heavy cream until all 3 cups (or so) of confectioners’ sugar and 1/4 cup of heavy cream are added. (Do not add all 6 cups of confectioners’ sugar at once or you’ll have a mess)

Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.

Decorate cooled cupcakes as desired.

Source: Melissa Bakes Original

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PostHeaderIcon Oatmeal Butterscotch Cookies

I hope everyone had a great Mother’s Day weekend! I was unable to spend my first Mother’s Day (yup, I consider myself a mother since I’m 30 weeks pregnant) with my husband since he had to travel to Sweden for work. However, we spent a lovely Saturday together and he gave me a beautiful bouquet of flowers and a gorgeous pair of diamond earrings. I know, I’m a very lucky woman!

Since he was going out of the country for work I decided to bake him something to bring with him. When I asked him what he wanted he instantly said Oatmeal Butterscotch Cookies. So, that’s exactly what I made him. I have tried a few different recipes but I’ve never found the one that we both truly loved, until now. Most of the recipes I’ve tried the cookies spread too much while baking, which resulted in flat cookies. These did no such thing. They baked perfectly and are now my go-to oatmeal butterscotch cookie. I love the combination of oatmeal and butterscotch in this cookie, great choice hubby! You really need to make these. And soon!

Oops, I got a kitty in the picture….. :)

Oatmeal Butterscotch Cookies

Yield: About 3-4 dozen cookies, depending on size

Ingredients:

3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashion oats
1 package of butterscotch chips 

Directions:

Heat oven to 375°F.

Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.

Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

 

Source: slightly adapted from Two Peas and their Pod

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PostHeaderIcon Strawberry Cake

I rarely bake cakes since my husband and I don’t need an entire cake laying around the house, even though we could totally polish one off. Since my mother-in-law, brother-in-law, and their friends came to visit this weekend I was excited to bake a cake for their visit. It’s always difficult to decide what to bake since I have so many items on my to-bake list. I wanted something that was light, fruity, and required basic ingredients. Well, this strawberry cake definitely fit the bill!

I was glad I decided on this particular cake since everyone really enjoyed it. It was very easy to make and the end result looks beautiful. I loved how the sliced strawberries peeked through the top of the cake. I served it with Cool Whip since I didn’t want to put a heavy frosting on such a light cake. The result was delicious!

Strawberry Cake

Serves 10

Ingredients:

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced
2 tablespoons turbinado sugar, for sprinkling on top of cake

Directions:

Preheat oven to 350 degrees. Butter a 10-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.

Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.

Bake cake for 10 minutes at 350 degrees. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.

Source: Two Peas and Their Pod, originally from Martha Stewart

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PostHeaderIcon Old-Fashioned Banana Cake with Cream Cheese Frosting

I love my cookbooks. I love looking through them and admiring the delicious recipes and beautiful pictures. Since I have so many cookbooks I like to check new ones out from the library instead of buying them. Well, the fact is, I usually end up buying half of the darn cookbooks I check out because I like them so much! So……now I try not to check them out from the library since I don’t need to buy more cookbooks.

I still give in every so often and check one out from the library. Hey, an addict can’t quit cold turkey! So, yes, this amazing banana cake recipe is from a cookbook I got from the library. This banana cake is probably the only recipe I will make from this cookbook so I’m glad I did not purchase it. I usually like Ina Garten’s cookbooks but this particular one didn’t do it for me. However, I’m definitely glad I found this recipe before returning it to the library! It is such an easy and delicious cake to make, perfect if you’re in need of a quick dessert! I love how the ingredients are all staples you usually have on hand. The cake tastes similar to banana bread – only better since it’s topped with delicious cream cheese frosting!

One last thing, make sure you wait until the cake has completely cooled to frost it. As you can tell from the picture, I didn’t wait. Since I frosted the cake too early, the frosting started to sag down over the edges of the cake. It was still delicious – it just didn’t look as pretty as I would have liked. :)

 

Old-Fashioned Banana Cake with Cream Cheese Frosting

Serves 8

Ingredients:

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts
Cream cheese frosting (recipe follows)
Walnut halves, for decorating

Directions:

Preheat oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.

Mix bananas, granulated sugar and brown sugar in the bowl of an electric mixer on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, and vanilla extract. Mix until smooth.

In a sepearte bowl, stir together flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, turn out onto cooling rack, and cool completely.

Spread the frosting thickly on top of cake and decorate with walnut halves.

Cream Cheese Frosting:

Ingredients:

6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners’ sugar

Directions:

Mix cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment on low speed until just combined. Don’t whip! Add sugar and mix until smooth.

Source: How Easy is That? by Ina Garten

 

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PostHeaderIcon Cake Batter Chocolate Chip Cookies

If you gave up sweets for Lent do not look at these pictures. You have been warned.

I haven’t really been craving sweets lately (weird, I know!) but the instant I saw this recipe I was smitten. Anything with cake batter is truly amazing so the combination of cake batter and chocolate chip cookies is almost too good to be true. Don’t worry, it’s true! These chocolate chip cookies are delicious and I love their slight cake batter flavor.

You do need to purchase a box of yellow cake mix when the recipe only calls for 1 cup. But save the rest of the cake mix, I’ll be posting more cake batter recipes in the upcoming months!

I made half of this recipe and it still made a ton of cookies so expect a lot of delicious cookies if you make the entire recipe. Whenever I make chocolate chip cookies I usually freeze some of the cookies. Just roll the raw cookie dough in balls and freeze them in a tupperware container. That way you can pop one or more in the oven whenever you get a craving for a fresh chocolate chip cookie (I’m not sure if that’s a good thing or a bad thing). ;)

Cake Batter Chocolate Chip Cookies

Ingredients:
1 cup flour
1 cup yellow boxed cake mix
1/4 teaspoon baking soda
3/4 cup unsalted butter, melted, and slightly cooled
1 egg
1 egg yolk
2 teaspoons vanilla
1/2 cup sugar
1/2 cup brown sugar
1 cup chocolate chips
3 tablespoons colored sprinkles

Directions:
In a large bowl sift together the flour, cake mix, and baking soda. Set aside. In a bowl, beat together the melted butter, egg yolk, egg, and vanilla until slightly creamy. Add the sugars and stir well.

Add the flour mixture, stir until well combined. Stir in the chocolate chips and sprinkles.

Refrigerate for 30 minutes (the dough may be a little runny).

Preheat oven to 350.

Once dough is chilled, scoop heaping tablespoons worth of dough onto greased cookie sheets. The dough should be slightly smaller than a golf ball. Keep dough cool until it goes in the oven.

Bake 12-15 minutes, until the edges are golden and the center sets.

Cool for 5 minutes on the sheet, then place on a cooling rack to cool.

Source: adapted from Stephanie Cooks

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