Nutella Buttercream Frosting

I have a Nutella problem.  Once I open a jar I simply cannot stop eating it.  My preferred method of consumption is by the spoonful.  Eventually I realize I have eaten too much of the chocolatey hazelnut goodness, but then it seems like I have to even out what is left in the jar.  Before you know it, the jar is gone and my jeans are tight!

While Nutella by the spoonful is delightful, I figured I might as well try to find some other uses as well.  I've always wanted to try a Nutella buttercream, but I was worried I might be wasting precious Nutella if the frosting was a bust.  Fortunately, this recipe was delicious!  This will make enough frosting to pipe onto a dozen cupcakes, but would probably frost close to two dozen if you were just spreading it on.  I put the frosting on a basic chocolate cupcake.  If you want to kick things up a notch, fill the cupcake with a little bit of pure Nutella before frosting.  Enjoy!

NUTELLA BUTTERCREAM FROSTING
From Hannah's Kitchen

INGREDIENTS
1/2 cup butter, softened
1 cup Nutella
Pinch of salt
2 cups powdered sugar
4 to 6 tablespoons heavy cream

DIRECTIONS
1. Beat butter, Nutella and salt in the bowl of a stand mixer until combined.

2. Gradually add in powdered sugar and enough heavy cream to reach desired consistency.

3. When the sugar and cream have been incorporated, beat the frosting on medium-high speed until fluffy, about 2 minutes.

Lemon Crinkle Cookies

I have been searching for a lemon cookie recipe that doesn't start with a boxed cake mix, and it has been a surprisingly difficult search.  Don't get me wrong, there is a time and a place to use a boxed cake mix.  However, for these cookies I was just dead set on that flavor that only a fresh lemon can provide.  After scouring the internet, Pinterest led me to this little gem of a recipe.  The first time I made them I was a little heavy handed with the powdered sugar and I was not happy with the final appearance of the baked cookies.  This time I made sure that the powdered sugar was thin, shaking off any excess before placing the dough balls on the cookie sheet.  These cookies were a hit with both my husband and my co-workers.  I highly recommend this recipe if you are looking for a fresh, soft, and chewy lemon cookie.

LEMON CRINKLE COOKIES
Adapted slightly from Lauren's Latest

INGREDIENTS
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup all-purpose flour
1/2 cup powdered sugar

DIRECTIONS
1. Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray or line baking sheets with parchment paper.

2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice until fully incorporated into the batter. Gently mix in all dry ingredients until just combined, excluding the powdered sugar. The dough will be fairly sticky. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Shake off any excess powdered sugar. Place on baking sheet and repeat with remaining dough.

3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Peanut Butter Chocolate Chip Cupcakes

You really can't go wrong with peanut butter and chocolate.  It is a time-tested, well-loved flavor combination.  I happen to be a huge fan of the dynamic duo, and I am always looking for recipes that showcase these flavors.  These cupcakes are fairly dense, moist, and the flavor resembles a peanut butter chocolate chip cookie.  I really like these.  A lot.  If you store these cupcakes in the refrigerator make sure to set them out at room temperature 30 minutes before eating so the chocolate chips can warm up.

PEANUT BUTTER CHOCOLATE CHIP CUPCAKES
Adapted from Recipe Snobs

INGREDIENTS - CUPCAKES
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup creamy peanut butter
1/2 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups semi-sweet chocolate chips

INGREDIENTS - FROSTING
1 cup peanut butter
6 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups powdered sugar
1/3 cup heavy cream

DIRECTIONS
1. For the cupcakes - Preheat oven to 350 degrees F. Line a 12-cup muffin tin with baking cups.

2. Combine the milk and vanilla in small bowl. Combine the flour, baking powder, and salt in bowl. Beat the butter and sugars in a mixer bowl until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Add chocolate chips and fold in by hand.

3. Scoop the batter into lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.  Cool in the pan for 10 minutes, then remove cupcakes to a rack to cool completely.

4. For the frosting - Beat peanut butter, butter, vanilla, and salt in the bowl of a stand mixer until combined. Gradually add in powdered sugar and heavy cream.  When the sugar and cream have been incorporated, beat the frosting on medium-high speed until fluffy, about 2 minutes.

5. Pipe or spread frosting onto fully cooled cupcakes.  Decorate with chocolate chips, sprinkles, or a chocolate drizzle, if desired.

This post is linked to Sweets for a Saturday.

Sugar Cookie Bars

Traditional roll-out sugar cookies take a lot of work.  There is the mixing and the chilling and the rolling and the cutting.  I'm tired just thinking about it!  Whoever decided to put sugar cookies in a pan was onto something.  This recipe is super easy and provides that delicious frosted sugar cookie taste without all the added work.  Plus, the bars are easy to dress up with different colors of frosting and sprinkles.

SUGAR COOKIE BARS
Adapted slightly from High Heels & Grills

INGREDIENTS - COOKIES
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 1/2 tablespoon sour cream
1 teaspoon vanilla extract

INGREDIENTS - FROSTING
1/2 cup butter, softened
4 cups powdered sugar
2 to 4 tablespoons milk
1 teaspoon vanilla
Pinch of salt
Several drops of food coloring (optional)

DIRECTIONS
1. For the Cookies - Preheat oven to 375 degrees and grease a 9x13 inch baking dish.

2. In a medium bowl, combine flour, baking powder, and salt. Set aside.

3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add egg and combine well. Add sour cream and vanilla and mix until completely blended. Slowly add the flour mixture and stir until well combined. 

4. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness).

5. Bake for 17-20 minutes or until edges become lightly golden. Set aside to cool completely.

6. For the Frosting - In a medium bowl, cream together butter and powdered sugar. Add milk to achieve desired consistency and beat until light and fluffy. Beat in vanilla and salt. Add food coloring until desired color. Evenly frost the cooled bars. Cut into squares and serve.

Chocolate Oreo Cream Cake

I made this cake for my birthday in early July.  People always react with surprise when they learn that I am baking my own birthday cake, but I actually enjoy making my own cake because I know it will be delicious and I know I will get exactly what I want.  I've seen slight variations on this cake all over the internet, and while I only shared this cake with my husband, I can guess that it would be a crowd pleaser as well.

CHOCOLATE OREO CREAM CAKE

INGREDIENTS - CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

INGREDIENTS - FILLING
8 ounces cream cheese, softened
1/2 cup sugar
2 cups Cool Whip
12 Oreo cookies, coarsely crushed

INGREDIENTS - FROSTING
1 cup butter, softened
4 1/2 cups confectioners' sugar
1 cup Hershey's Special Dark baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk

DIRECTIONS
1. For the cake - preheat oven to 350 degrees. Line three 9-inch pans with parchment paper and spray pans with cooking spray. Stir together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla, and beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 22-25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to wire racks. Cool cakes completely.

2. For the filling - beat the cream cheese and sugar together until well blended.  Fold in the Cool Whip until almost blended, then fold in the crushed Oreos.

3. For the frosting - in a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa, and vanilla. Add enough milk until frosting reaches spreading consistency.


4. To assemble, place one cake round on a cake board or serving platter. Spread filling evenly over the cake, then top with the remaining cake layer. Cover the top and sides of the cake with the chocolate frosting. Store cake in the refrigerator.

Gluten-Free Fudge Brownies

One of my friends was recently diagnosed with a gluten allergy, but I didn't want to let that keep me from bringing a home-baked treat when I visited.  This is an easy gluten-free recipe, as it does not call for any special flours or techniques.  Plus, the recipe yielded a rich, decadent brownie that any brownie lover would enjoy.  I really liked these brownies, and you would not suspect that they are gluten free when you taste them.  They are thick, fudgy, and the texture is fantastic.

GLUTEN-FREE FUDGE BROWNIES
Adapted slightly from David Lebovitz

INGREDIENTS
6 tablespoons (85g) butter, unsalted
1/8 teaspoon salt
8 ounces (225g) bittersweet or semisweet chocolate, chopped
3/4 cup (150g) sugar
2 large eggs, at room temperature
1 tablespoon unsweetened cocoa powder
3 tablespoons (30g) corn starch
1 cup (135g) pecans, toasted and coarsely chopped (optional)

DIRECTIONS
1. Line the inside of an 8-inch square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or non-stick cooking spray. Preheat the oven to 350.

2. Melt the butter, salt, and chocolate in a medium saucepan over very low heat on the stove top, stirring constantly until smooth. Take caution not to burn the chocolate

3. Remove from heat and stir in the sugar, then the eggs, one at a time.

4. Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture. Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit. This step is critical to ensure that you do not end up with crumbly brownies.

5. Add the nuts, if using, then scrape the batter into the prepared pan.

6. Bake for 30 minutes, or until the brownies feel just set in the center. Do not overbake. Remove from oven and let cool completely before removing from the pan and slicing.

This post is linked to Sweets for a Saturday.

Pecan Chocolate Chip Blondies

I've been traveling a lot for work the past couple of months, which has led my poor baking supplies to be sadly neglected. Today seemed like the perfect day to get the oven going and churn out some baked goods (nevermind the fact that it was nearly 100 degrees outside). In the name of delicious baked goods, I will gladly crank up the oven on the hottest of days. I love a good blondie, and this is the perfect recipe to play around with by adding whatever mix-ins you desire.  This time I added pecans and chocolate chips, but you could add other nuts or chips or dried fruit.  You could even top these with frosting for a truly decadent treat.  This combination got the Husband Seal of Approval so I consider it a success!

PECAN CHOCOLATE CHIP BLONDIES
Adapted slightly from Smitten Kitchen

INGREDIENTS
8 ounces (1 stick) butter, melted
1 cup (7 3/4 ounces) brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup (4 3/8 ounces) all-purpose flour
2/3 cup pecans, toasted and chopped
2/3 cup semi-sweet chocolate chips

DIRECTIONS
1. Coat an 8 x 8 pan with non-stick spray or line with parchment paper. Preheat oven to 350 degrees F.

2. Mix melted butter and brown sugar until smooth. Beat in egg, then add vanilla extract. Stir in salt and flour until just combined. Add pecans and chocolate chips and stir until just incorporated.

3. Pour batter into prepared pan. Bake 20-25 minutes or until set in the middle, taking caution not to overbake. Cool on a rack before cutting into bars.

This post is linked to Sweets for a Saturday.

Lemon Cupcakes with Blackberry Buttercream

I've been on some kind of cupcake kick lately.  I blame all the cute pictures of cupcakes on the internet!  I just can't resist! This is another delicious cupcake recipe that is perfect for summertime.  The lemon and blackberry flavors are tart and refreshing.  If you don't have blackberry jam, you could probably try substituting raspberry or strawberry and still achieve excellent (and tasty) results. The original recipe says that it makes 24 cupcakes, but you will really only have enough batter for about 14-16 cupcakes.

LEMON CUPCAKES WITH BLACKBERRY BUTTERCREAM
Adapted slightly from allrecipes.com

INGREDIENTS - CAKE
1 cup white sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup low-fat milk
1 large lemon, juice and zest (or juice and zest of two small lemons)

INGREDIENTS - BUTTERCREAM
1 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups confectioners' sugar
1/2 cup seedless blackberry jam

DIRECTIONS 
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners. 

2. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg. 

3. Beat in flour and baking powder until just combined; beat in milk, lemon juice, and lemon zest to make a smooth batter. Do not overmix. 

4. Spoon the batter into the prepared muffin cups (about 2/3 full). 

5. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely. 

6. For the buttercream, beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Chocolate Cupcakes for Two

This is a perfect recipe for just two cupcakes!  The cake turns out fairly moist and the chocolate chips really add a good chocolate flavor punch.  This recipe is fantastic for those times when you just need a little something sweet but don't want to end up with a bunch of leftovers.  I've made these a couple of times and they are great!  You can eat one and freeze one for later, you can eat one and share one, or you can just eat them both!

CHOCOLATE CUPCAKES FOR TWO
Adapted from Brett Bara

INGREDIENTS - CAKE
3 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon baking soda (just eyeball half of a quarter-teaspoon and it will be fine)
1/16 teaspoon salt (otherwise known as a pinch)
2 tablespoons cold water
1 tablespoon vegetable oil
1/16 teaspoon vanilla (just a few drops)
2 tablespoons chocolate chips

INGREDIENTS - FROSTING
2 tablespoons butter or margarine
2 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar
1/2 to 1 teaspoon milk or water

DIRECTIONS
1. Preheat oven to 325 degrees. Line a cupcake pan with two cupcake liners.

2. For the cake, whisk all the dry ingredients together in a small bowl. In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the wet to the dry and stir until combined, whisking well.

3. Divide batter between two cupcake liners and sprinkle with chocolate chips. Bake for 18 minutes or until a tester comes out clean. Allow to cool completely before frosting.

4. For the frosting, melt the butter or margarine in a small bowl. Whisk in the cocoa powder. Whisk in the powdered sugar and enough milk or water to achieve a smooth, spreadable consistency.  Top each cupcake with half of the frosting.

Peanut Butter Torte

I've had my eye on this recipe for quite sometime.  Unfortunately, since my husband does not like peanut butter desserts, I just knew that if I made this torte I would end up eating way too much of it myself.  Luckily, I had a fun ladies-only potluck to attend so I decided to give this a try.  The peanut butter mousse was light and fluffy and oh so rich at the same time.  This is a decadent dessert and will make peanut butter fans swoon.

PEANUT BUTTER TORTE
Adapted slightly from Dorie Greenspan - Baking: From My Home to Yours

INGREDIENTS
1 1/4 cups finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
1/2 teaspoon instant espresso powder (or finely ground instant coffee)
1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate)
32 Oreo cookies, finely crumbed or ground in a food processor or blender
5 tablespoons unsalted butter, melted
Small pinch of salt
2 1/2 cups heavy cream
1 1/4 cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 1/2 cups salted peanut butter – crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped


DIRECTIONS
1. Getting Ready: Center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.

2. Toss 1/2 cup of the chopped peanuts, the sugar, espresso powder, and chocolate chops together in a small bowl. Set aside.

3. Put the Oreo crumbs, melted butter, and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

4. Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

5. Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, 1/4 cup of the chopped peanuts, and the milk.

6. Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut chocolate chip mixture, then gingerly fold in the remaining whipped cream.

7. Scrape the mousse into the crust, mounding, and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

8. To Finish the Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the remaining 1/2 cup cream to a full boil. Pour the cream over the chocolate and, working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy. (My ganache was really runny so I let it sit for a while until it thickened). Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining 1/2 cup peanuts over the top and chill to set the topping, about 20 minutes.

9. When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Double Dark Chocolate Shortbread

I generally enjoy shortbread, but had never had chocolate shortbread before trying this recipe.  The cookie had a nice crumb and was not too sweet.  I used Ghiradelli bittersweet chocolate chips which provided a nice contrasting smooth and creamy texture.  The recipe only makes about 12 cookies, so double it up if you want more.  These would make any true chocolate lover happy.

DOUBLE DARK CHOCOLATE SHORTBREAD
Adapted slightly from Great Island

INGREDIENTS
1 stick (1/2 cup) unsalted butter, softened
1/4 cup confectioner's sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup dark cocoa powder (I used Hershey's Special Dark cocoa powder)
Pinch of salt
1/2 cup dark chocolate chips

DIRECTIONS
1. Preheat oven to 325 degrees F. 

2. Put the flour, sugar, pinch of salt, and cocoa powder in the bowl of a food processor and pulse to combine well. 

3. Drop in the butter and vanilla and pulse until the mixture just comes together.  

4. Stir in the chocolate chips and turn the dough out onto a board and form into an 8" log.  

5. Wrap it in waxed or parchment paper and twist both ends to secure.  Refrigerate for at least an hour, or overnight.  You can also freeze the dough for later use. 

6. Slice the log into 1/2" slices with a sharp knife. 

7. Put on a parchment lined baking sheet and bake in the center of the oven at 325 for 12 to 15 minutes.  They will feel slightly soft, don't over bake them. 

8. Cool for a few minutes on the pan and then transfer to a rack.

Key Lime Cheesecake

My husband's birthday was this past week and I always offer to bake anything he requests for the big day.  We've had a variety of selections in the past, but this is the first year that he requested a cheesecake.  And not just any cheesecake - a key lime cheesecake.  I decided this could be challenging because it would be difficult to get a cheesecake with the level of tartness that one generally experiences in a key lime pie.  My big idea was to make the cheesecake with key lime juice and zest and then add a layer of key lime curd on top to give the cheesecake that tart punch.  Not to toot my own horn, but toot toot.  The cheesecake turned out fabulously.  The cheesecake was smooth and creamy, perfectly complemented by the tart layer of key lime curd. The photos definitely do not do this wonderful creation justice.  My husband declared this cheesecake the perfect key lime dessert!

 

 

 

My birthday man!

 

KEY LIME CHEESECAKE
Cheesecake from Hannah's Kitchen
Key lime curd adapted slightly from Martha Stewart

INGREDIENTS - KEY LIME CURD
1/2 cup sugar
2 eggs
2 teaspoons grated key lime zest
1/4 cup key lime juice (I use Nellie and Joe's bottled juice and it works great!)
4 tablespoons unsalted butter, cut into pieces

INGREDIENTS - CRUST
2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted

INGREDIENTS - FILLING
4 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
5 eggs, room temperature
1/2 cup key lime juice
2 teaspoons key lime zest

DIRECTIONS
1. For the key lime curd - combine sugar, eggs, zest, and juice in a medium non-reactive saucepan set over medium-low heat. Cook, whisking constantly, until the mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes. Remove pan from heat and whisk in butter, one piece at a time, until well combined. Strain mixture through a sieve into a glass bowl. Lay plastic wrap directly on surface to prevent a skin from forming. Chill 3 hours or overnight to set the curd.

2. For the cheesecake - preheat oven to 475 degrees F.

3. Prepare a water bath by placing a large pan filled with about 1/2 inch of water into the oven while it preheats.

4. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into and up the sides of a 9-inch spring form pan.

5. Wrap a large piece of heavy duty foil around the bottom of the pan to keep the cheesecake in the water bath.

6. In the large bowl of an electric mixer beat the cream cheese, sugar, sour cream, and vanilla. Mix for a couple of minutes or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs. Add the zest and lime juice and mix slowly until the juice is fully incorporated into the mixture.

7. Pour the cream cheese filling into the crust.

8. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.

9. Remove the cheesecake from the oven and water bath to cool.

10. When cheesecake cools to room temperature, cover with foil and chill for 6-8 hours or overnight.

11. After the cheesecake has chilled, remove the outer ring of the pan. Cover the cheesecake with a thin layer of the curd. You may not need to use all of the curd to sufficiently cover the cheesecake.

12. Refrigerate until serving. Top with fresh whipped cream if desired.

This post is linked to Sweets for a Saturday.

Gooey Caramel Pecan Brownies

I love the Pioneer Woman.  I've been reading her cooking blog for years, and most recently I've been watching her show on the Food Network.  I saw her make these super simple brownies on an episode of her cooking show, and I knew I had to make them.  These have a ridiculously thick layer of caramel, which is why the brownies need to be completely cool before cutting.  I cracked open a 12 ounce can of evaporated milk to get the 1/3 cup and 1/2 cup needed for the recipe.  The remaining evaporated milk was the exact amount needed to make some simple fudge so I went ahead and whipped some of that up as well. Cut these brownies into small squares.  They are rich!

GOOEY CARAMEL PECAN BROWNIES
Adapted slightly from the Pioneer Woman

INGREDIENTS
1 stick unsalted butter, melted
1/3 plus 1/2 cup evaporated milk
1 box (18 1/2 ounces) German chocolate cake mix
1 cup finely chopped pecans
2 bags (11 ounces each) Kraft caramel bits
1/2 cup semisweet chocolate chips

DIRECTIONS

1. Preheat the oven to 350 degrees F. Spray a 9 x 9 inch baking pan with cooking spray.

2. Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick.


3. Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.


4. While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. This step can also be done in the microwave. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.


5. Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set

This post is linked to Sweets for a Saturday.

Almond White Chocolate Chip Cookies

Work kept me away from my kitchen for nearly two weeks, so upon my return this past weekend I just had to bake something immediately.  My husband and I took an inventory of possible cookie ingredients that we had in the house, and we decided that the combination of almonds and white chocolate chips would be tasty.  These cookies turned out to be really good.  The edges bake up slightly crisp while the center stays nice and chewy.  These were a definite winner at our house!

ALMOND WHITE CHOCOLATE CHIP COOKIES
From Hannah's Kitchen

INGREDIENTS
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 bag (11 ounces) white chocolate chips
1 cup sliced almonds

DIRECTIONS
1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.

2. In a small bowl combine the flour, salt, and baking soda. Set aside.

3. In the large bowl of a stand mixer beat butter and sugars until light and fluffy. Add eggs and extract and beat until well mixed. Slowly add the flour and mix until just combined.

4. Stir in the white chocolate chips and almonds.

5. Use a tablespoon-size cookie scoop to drop the dough onto the prepared cookie sheets. Bake for 8-10 minutes or until edges are just starting to turn light brown. Cool on cookie sheet for 5 minutes before removing to wire racks to cool completely.

This post is linked to Sweets for a Saturday.

Joyful Almond, Coconut and Milk Chocolate Cookies

Today was just one of those days where I needed a homemade cookie. The flavors in this cookie are based on a popular candy bar containing many of the same ingredients. These little babies are packed full of sliced almonds, coconut flakes, and milk chocolate chips. The almond extract in the dough really adds to the flavor so I don't recommend substituting vanilla.

JOYFUL ALMOND, COCONUT AND MILK CHOCOLATE COOKIES
From Hannah's Kitchen

INGREDIENTS
1 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups milk chocolate chips
2/3 cup sweetened flaked coconut
2/3 cup sliced almonds

DIRECTIONS
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

2. In a small bowl combine the flour, salt, and baking soda. Set aside.

3. In the large bowl of a stand mixer beat shortening and sugars until light and fluffy. Add eggs and extract and beat until well mixed. Slowly add the flour and mix until just combined.

4. Stir in the chocolate chips, coconut, and almonds.

5. Use a tablespoon-size cookie scoop to drop the dough onto the prepared cookie sheets. Bake for 8-10 minutes or until edges are just starting to turn light brown. Cool on cookie sheet for 5 minutes before removing to wire racks to cool completely.

This post is linked to Sweets for a Saturday.

Miniature Apple Pies

This is a classic American dessert downsized. I had seen pictures of miniature apple pies circulating on the internet and they looked too cute to resist. I used Pillsbury refrigerated pie crusts to speed the process, but you could definitely roll out a homemade crust as well.  I like my apple pie to be fairly tart, so you may have to add or adjust the amount of sugar used depending on your preferences and the tartness of your apples.  You may also want to experiment using different types of apples.  These pies would be awesome served with a scoop of vanilla ice cream on top!

Roll out the dough and cut it into 4 1/2 inch circles.

Press the dough into the muffin cups.

Peel, core, and chop the apples.

Cook the apples and the sugar, flour, and cinnamon until the apples are slightly softened and liquid is produced.

Fill the prepared crusts.

Bake and devour!

MINIATURE APPLE PIES
From Hannah's Kitchen

YIELD - 10 miniature pies

INGREDIENTS
1 package (2 rolls) Pillsbury refrigerated pie crust
4 large Granny Smith apples
7 tablespoons sugar
1 teaspoon cinnamon
3 tablespoons flour

DIRECTIONS
1. Preheat oven to 400 degrees F. On a lightly floured work surface, roll out pie dough just slightly to make it a bit thinner. Use a 4 1/2 inch round cookie or biscuit cutter to cut circles from the dough (I used a small pyrex dish as shown above). Gather scraps and re-roll dough until you have cut enough dough circles.

2. Press the dough evenly into the cavities of a regular size 12-cup muffin pan. Cut away any excess dough and shape the top of the crust as desired (I just used a pinching technique). Set prepared pan aside.

3. Peel, core, and chop the apples in to pieces no bigger than 1/2 an inch. In a 2-quart pot mix the apples, sugar, cinnamon, and flour and cook over medium heat until apples begin to soften and produce juice.

4. Fill the prepared mini pie crusts with the apple mixture. Top with decorative pieces of extra dough if desired.

5. Bake for 18-22 minutes or until crust is light golden brown. Cool at least 10 minutes before removing pies from the pan.

This post is linked to Sweets for a Saturday.

Candy Cane Blossoms

I very much enjoy peppermint bark, and the candy cane Hershey's Kisses are very reminiscent of the popular holiday treat.  While I was snacking away on some of the kisses this week I saw a cute little recipe on the back of the bag that I decided to make.  I promptly stopped my snacking so I would have enough candy left for the recipe!  These cookies are super festive and would make a wonderful addition to any holiday cookie tray.

This is what the packaging looks like.

Unwrap the candy.

Roll the dough balls in sugar.

Bake until the edges are lightly browned.

Pop the candy on top and enjoy!

Oh, and here is a random photo of my doggies just for fun. Sadie Sue is on the left and Zeus is on the right.

CANDY CANE BLOSSOMS
From Hershey's Kitchens

INGREDIENTS
48 Hershey's Kisses Candy Cane Mint Candies
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar, or powdered sugar

DIRECTIONS
1. Heat oven to 350°F. Remove wrappers from candies.

2. Beat butter, granulated sugar, egg, and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

This post is linked to Sweets for a Saturday.

Peanut Butter Buttercream Frosting

Sometimes I think the only reason I eat cake is for the frosting.  I just really really really love frosting.  When I was a kid, I used to eat all of the cake first, and then have a pile of frosting that I would eat separately after I had rid my plate of that pesky cake.  My tastes are slightly more refined these days, as I will go ahead and eat my cake and frosting together.  Nonetheless, this peanut butter frosting is so delicious I really could eat it on its own.  It tastes great on both cakes and brownies.

PEANUT BUTTER BUTTERCREAM FROSTING
From Hannah's Kitchen

INGREDIENTS
1 cup peanut butter
6 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups powdered sugar
1/3 cup heavy cream

DIRECTIONS
1. Beat peanut butter, butter, vanilla, and salt in the bowl of a stand mixer until combined.

2. Gradually add in powdered sugar and heavy cream.

3. When the sugar and cream have been incorporated, beat the frosting on medium-high speed until fluffy, about 2 minutes.

This post has been linked to Sweets for a Saturday.

Triple Chocolate Birthday Cake

My maternal grandmother celebrated her 90th birthday in October and this is the cake I made for her. It is a chocolate cake with chocolate mousse filling and dark chocolate frosting.  Grandma requested something chocolatey, and this cake definitely hit the chocolate nail on the head. Whenever we visited my grandparents when I was growing up there were always fabulous homemade desserts waiting to be eaten. My interests in baking were definitely influenced by these visits, as Grandma is a fabulous baker and cook. She still bakes and cooks, but I insisted that she did not bake her own birthday cake this year. I was happy to bake for her, and the end result was declared a huge success. This is truly a decadent cake that any chocolate lover will enjoy. 

TRIPLE CHOCOLATE BIRTHDAY CAKE

INGREDIENTS - MOUSSE
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (3.4 ounce) package instant chocolate pudding mix
1 cup whipping cream, whipped to stiff peaks

INGREDIENTS - CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

INGREDIENTS - FROSTING
1 cup butter, softened
4 1/2 cups confectioners' sugar
1 cup Hershey's Special Dark baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk

DIRECTIONS
1. For the mousse - in large mixing bowl, beat sweetened condensed milk, and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Chill at least 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least 1 hour.

2. For the cake - preheat oven to 350 degrees. Line three 9-inch pans with parchment paper and spray pans with cooking spray. Stir together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla, and beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 22-25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to wire racks. Cool cakes completely.

3. For the frosting - in a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa, and vanilla. Add enough milk until frosting reaches spreading consistency. 

4. To assemble, place one cake round on a cake board or serving platter. Top with about 1 1/2 cups of the mousse. Add the second cake layer and top with about 1 1/2 cups of the mousse. Place the third cake layer on top. Cover the top and sides of the cake with the dark chocolate frosting. Store cake in the refrigerator.

This post is linked to Sweets for a Saturday and Sweet Tooth Friday.

Chocolate Irish Cream Whoopie Pies

I made these little beauties a few weeks ago to take along to a wine party and they were fantastic!  I brought a bottle of wine, but some boozy treats seemed like a nice addition to the appetizer spread.  I really wanted to make cupcakes with this frosting, but the whoopie pies are so much easier to eat when standing around and holding a glass in one hand.  I made mine quite small, but you can make the cakes any size you wish - just watch the cooking time.  If you don't want the alcohol in the frosting, you could probably try substituting some Irish cream liquid coffee creamer to get a similar flavor.

CHOCOLATE IRISH CREAM WHOOPIE PIES
Adapted from Whoopie Pies, By Sarah Billingsley and Amy Treadwell

INGREDIENTS - CAKE
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk

INGREDIENTS - FILLING
3 cups powdered sugar
1 stick (4 ounces) butter, softened
4 tablespoons Irish cream liqueur
2 tablespoons milk or cream


DIRECTIONS
1. For the cakes, position rack in center of oven and preheat oven to 375 degrees. Line two baking sheets with parchment paper.

2. Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.

4. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let cakes cool on the sheet for about 5 minutes before transferring to a rack to cool completely.

5. For the filling, in the work bowl of a stand mixer fitted with the paddle attachment, beat together the powdered sugar, butter, and liqueur.  Add milk or cream until desired consistency is achieved.  Beat until fluffy.

6. To assemble, spread or pipe filling onto flat side of one cake and top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

This post is linked to Sweets for a Saturday.

Oreo Brownies

It seems like everyone out in food blog land is baking with Oreo cookies, so I decided to jump on the bandwagon and throw some Oreos into a classic fudgy brownie recipe.  The Oreos in the brownie add a nice little crunch and texture, but its the Oreo frosting that really puts these brownies over the top.  This is one of my new favorites.  If you are not up to the task of making a homemade brownie you can substitute a boxed mix.  However, this is a one bowl brownie recipe so it is not much more work to just go ahead and make it from scratch.

OREO BROWNIES

INGREDIENTS - BROWNIES
4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
15 Oreo cookies, cut into quarters

INGREDIENTS - FROSTING
1 stick (4 ounces) unsalted butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla extract
2-3 tablespoons milk
8 Oreo cookies, finely crushed
pinch of salt

DIRECTIONS
1. Preheat oven to 350 degrees F. Set aside a greased 9 x 13 inch pan.

2. Chop the chocolate.  Microwave chocolate and butter in large bowl for 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour just until combined.

3. Sprinkle the quartered Oreo cookies into the prepared pan. Pour batter over the cookies in an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs, taking care not to overbake. Cool brownies completely.

4. For the frosting, beat together the butter, powdered sugar, and vanilla extract. Add milk as needed and beat until fluffy. Add in crushed Oreo cookies, mixing until combined. Spread frosting over cooled brownies.  If desired, chop some of the leftover Oreos and sprinkle them over the frosting for garnish.

This post is linked to Sweets for a Saturday.

Oatmeal Cream Pies

While I enjoy a nice traditional whoopie pie, I couldn't wait to try this variation.  It tastes kind of like a Little Debbie oatmeal cream pie, only much more delicious!  The oats give a nice texture to the cakes, and the sweet filling pairs so incredibly well with the cinnamon spiced cakes.  I brought these to work and they were quickly devoured.

OATMEAL CREAM PIES
Adapted slightly from "Whoopie Pies"

INGREDIENTS - CAKE
4 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 1/2 cups rolled oats (not fast-cooking)
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt

INGREDIENTS - FILLING
3 cups powdered sugar
1/2 cup (1 stick) unsalted butter, softened
3 to 4 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt

DIRECTIONS
1. For the cakes, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In a large mixer bowl, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla and beat until light and creamy, about 3 minutes.

3. In a food processor or blender, process 3/4 cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butter-sugar mixture and beat on low speed until just combined.

4. Using a spoon or small cookie scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 11 minutes each or until the cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

5. For the filling, in the work bowl of a mixer, beat together the powdered sugar and butter, starting on low and increasing to medium speed until the mixture is crumbly, about 1 minute. Add the cream, vanilla, and salt and beat on high speed until smooth, about 3 minutes.

6. To assemble, spread filling onto the flat side of one cooled cake and top it with another cake, flat side down. Repeat with the rest of the cakes and filling.

This post is linked to Sweets for a Saturday.

Peanut Butter Cheesecake Brownies

Normally I steer clear of recipes using boxed mixes, but I just couldn't resist giving these a try.  I'm a sucker for anything with peanut butter, especially when that peanut butter is mixed with chocolate!  I was short on time and needed something for a potluck and this was easy and fairly impressive looking.  Plus, everyone at the potluck agreed that they were really tasty.  I cut the bars into small squares since they are pretty rich.  If you are feeling like going the extra mile, you could replace the boxed brownie mix with any homemade brownie batter that fits a 9 x 13 inch pan.

PEANUT BUTTER CHEESECAKE BROWNIES
Adapted from Pip and Ebby

INGREDIENTS
19.5 ounce box chocolate fudge brownie mix
8 ounce package cream cheese, softened
14 ounce can sweetened condensed milk
1/2 cup creamy peanut butter
12 ounce package milk chocolate chips
3 tablespoons whipping cream
12 large Reese's Peanut Butter Cups, chopped

DIRECTIONS
1. Preheat oven to 350 degrees F. Lightly coat a 9x13 inch pan with cooking spray.

2. Prepare the brownie mix according to package directions. Spread the batter in the prepared pan and set aside. In a large bowl, beat cream cheese until fluffy. Add condensed milk and peanut butter and beat until smooth. Spoon the mixture over the brownie batter and spread evenly.

3. Bake for 35-40 minutes or until cheesecake layer is set and edges are golden brown Cool for 30 minutes and refrigerate for 30 minutes.

4. In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1 minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle Reese's Peanut Butter Cup pieces over the warm chocolate and refrigerate until completed cooled before cutting into squares.  Store finished bars in the refrigerator.

This post is linked to Sweet Tooth Friday and Sweets for a Saturday.