June 30, 2016

Chocolate Chip Cookie Sandwiches


Without divulging my age, I was in college when the malls where I live opened.  

My first trip to the mall was with my mother, grandmother, and my grandmother's best friend.  I drove.  It was so crowded that we had to follow someone going to their car to get a parking place.

  I rarely shop in malls today.  I love TJ Maxx and Marshall's, and Old Navy.  And how about H & M?  It's pretty fun!

And I love the convenience of on-line shopping.  You can't beat it.  And the world is at your fingertips!!  


You may wonder what that has to do with these chocolate chip cookies; so, I will tell you.  When I was going to the mall every Saturday to shop, I was thrilled to find the chocolate chip cookie store in the mall, and always, always had a cookie while I was there and a Coke.  That's right, a chocolate chip cookie and a Coke; and I was thin!


I seldom bought the cookie sandwiches, but they had one that was almost bite size.  They called them little dozies or doozies.  I honestly can't remember for sure.  But they were fabulous!


While I tried my very best to make these bite sized, they are more like two or three bites.

They are fabulous, as well.

The cookie is made from a cake mix, and the filling is buttercream frosting.

You can sprinkle red, white and blue sprinkles and have a perfect July 4th dessert.

Chocolate Chip Cookie Sandwiches

1 Box of White or Yellow Cake Mix
1/2 cup Canola Oil
2 Tablespoons of water
2 eggs
1 Cup (6 oz.) Semi-Sweet Chocolate Chips

In a large bowl, using a large spoons, mix together cake mix, oil, water, and eggs.  Stir in chocolate chips.

Cover cookie dough with plastic wrap and refrigerate cookie for an hour or overnight.

Using a small cookie scoop, scoop cookie dough onto a cookie sheet and bake at 350 degrees for 8 to 10 minutes.

Buttercream Frosting

3/4 stick of butter, softened to room temperature
3 cups powdered sugar, sifted
2 - 3 tablespoons of Half and Half (or to desired consistency)
1 Teaspoon of Vanilla
A pinch of salt

Cream butter with a mixer, add in powdered sugar in small batches, alternating with half and half.  Add Salt and Vanilla.  Continue mixing until incorporating.  (Make sure to scrape sides of bowl down, if using a stand mixer.)

To assemble:  Frost the bottom of one cookie and place another cookie on top (bottoms facing).  Sprinkle with red, white and blue sprinkles.

Serve to Family and Friends!!

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June 22, 2016

CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING



One of my favorite combination of flavors is chocolate with raspberry.

And these cupcakes fit the bill.



I promised a cake "made from scratch" -- no cake mix -- and this chocolate cake recipe really delivers.  

It has just the right amount of chocolate and is tender and moist.



The cupcakes are frosted with a buttercream frosting.  I added two tablespoons of Raspberry Preserves.  As an aside, I would use seedless jelly in the future.  I don't like those tiny little seeds.  (Just sayin'.)





I adapted this recipe slightly from taste of the south Special Collector's Issue Southern Cakes.   I bought this magazine at Michael's a couple of years ago, and it is full of great cake recipes.

Chocolate Cupcakes with Raspberry Frosting:
(Adapted from Taste of the South)

1/2 cup of butter (1 stick), room temperature
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
a pinch of salt
2/3 cup buttermilk

1.  Preheat oven to 325 degrees F.  Line 12 muffin cups with paper holders.  Set aside.

2.  In a large mixing bowl, cream butter.  Add in sugar, egg, and vanilla and continue to beat at medium speed until smooth.

3.  In a medium bowl, sift together flour, cocoa, baking soda, and salt.

4.  With mixer on low speed, add flour mixture to butter and sugar mixture in halts, alternating with buttermilk.  Beat until just combined.  Fill muffin cups.

5.  Bake 20 minutes or until a wooden pick inserted in center of cupcakes comes out clean.  Let cool in pan.  Remove from pan and let cool completely.

6.  Fill cupcakes with raspberry buttercream frosting and frost tops of cupcakes and decorate, as desired.

Raspberry Buttercream Frosting:

1/2 cup butter (1 stick), room temperature
4 cups of powdered sugar, sifted
2 Tablespoons of Raspberry Preserves
2 Tablespoons of Half and Half

1.  In a large bowl, whip butter.  Add in powdered sugar, preserves and half and half alternating as needed to desired consistency for frosting.

2.  Tint buttercream frosting with a little pink food coloring.

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June 14, 2016

SUGAR COOKIE ICE CREAM SANDWICHES




Hi, All!

How about sugar cookie ice cream sandwiches to serve at your next summer get-together or party?  I made these cookies in two different sizes.  Some I made using an ice cream scoop.  That makes a really large ice cream sandwich.  They are perfect for splitting with someone.  Others I made using a cookie scoop.  


These are fairly simple to make.  I had to work fairly quickly, and it is best to freeze each cookie as soon as you make it, as they begin to melt pretty quickly.  I actually had a difficult time getting photos and had to stop and refreeze the cookies to finish taking pictures.

I wound up having a bit of a mess on my hands!!



So yummy and the perfect dessert for a hot summer day.

Here's how I did it:

Sugar Cookies

1-1/2 sticks of unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon of freshly squeezed lemon juice
2-1/2 cups flour
1 teaspoon of baking powder
A pinch of salt

1.  Whisk together flour, baking powder, and salt.

2.  Whip butter until smooth.  Add in sugar and continue to whip until sugar is incorporated into butter.  Add in eggs and lemon juice.  Scrape down sides and mix until incorporated.

3.  Add flour, baking soda, and salt in a couple of different batches on lower speed of mixer until just incorporated.

Cover and refrigerate overnight.

To Bake:

Preheat oven to 350 degrees F
Line a baking sheet with parchment paper.
Scoop cookies onto baking sheet and bake large cookies for 16 minutes and smaller cookies for 12 to 14 minutes.
Remove and let cool.

To Make Ice Cream Sandwiches:

I used Blue Bunny Sugar Free Ice Cream.  I bought 1/2 gallon but did not use it all.

You will need to let the ice cream soften a little.  Scoop a heaping scoop of cream onto bottom of one cookie.  Add another cookie to the top and add sprinkles.

Serve to family and friends!!


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June 9, 2016

CRACKER JACK CAKE


Hi, Guys!

WOW!  If you like sweet and salty, you're going to love this cake.  And since it's covered with Cracker Jacks and Pretzels, it hides a multitude of flaws.  Trust me on this one.



This cake is the perfect combination of salty and sweet.


It is a white cake (I used a cake mix), but if you prefer baking from scratch, you should definitely make it from scratch.  It is frosted with buttercream frosting tinted pink.  I melted semi-sweet chocolate chips (in the microwave oven), and spread on top and part way down the sides.


I covered the top and sides with Cracker Jacks and placed Pretzels around the bottom of the cake.


This cake does not disappoint.  If you want to make a fun and delicious cake to take to a party this summer, this cake would be great!



Cracker Jack Cake

1 White Cake Mix (I used Pillsbury Moist Supreme)
Make two 8-inch cakes according to the package directions on the box.

After they have cooled, remove the cakes from pans, wrap them in plastic wrap, and place them in the refrigerator.  I let mine stay in the refrigerator overnight.

Buttercream Frosting

1/2 cup of butter (1 stick), unsalted, room temperature
4 cups of powdered sugar, sifted
3 to 4 tablespoons of 2% milk
1 teaspoon of real Vanilla Extract
A pinch of salt

Cream butter in a stand mixer with paddle attachment for approximately five minutes, turning off mixer to scrape down sides, and begin whipping butter again.

On slower mixer speed, add powdered sugar, one cup at a time.  Add milk (I add in a tablespoon of milk between cups, salt, and vanilla extract.)  Continue mixing until mixed together and frosting is ready to spread on the cake.

Tint desired color.

For the Chocolate Topping

Melt one cup of semi-sweet chocolate chips in the microwave oven, stirring every 30 seconds or so until melted.

To Assemble Cake

Place one eight inch cake on an eight-inch cardboard cake round.  Frost the top of this layer.  Place second eight-inch cake on top of the first frosted layer.  Frost entire cake.  Spread chocolate on top and down sides.  Place Cracker Jacks on top and sides of cake and pretzels around the bottom.

Serve to Family and Friends!!

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June 1, 2016

Love, Cake




This cake is a white cake with blueberry preserves between the two layers and frosted with a chocolate buttercream.  

I hardly wanted to make the title White Cake with Blue Berry Preserves Frosted with Chocolate Buttercream.  It would be so long; hence, Love, Cake.


I suppose everyone loves cake.  There is at least a cake for everyone.

And the sprinkles add a bit of whimsy, which I love:  whimsy, that is.


This cake is delicious.  Very moist and sweet.  But I have to admit one piece does it for me.


And this was my piece, and I couldn't eat it all.  But it was a big piece.

Do you love cake?  If so, I would love to hear from you!!

For all the cake purists in this world, this is made with a cake mix.  You know, there's a reason there are cake mixes.

Maybe next time I'll do one from scratch.

We'll see.


Love, Cake

White Cake with Blueberry Preserves Filling, Frosted with Chocolate Buttercream Frosting.

You will need:

1 White Cake Mix (I used Pillsbury)
Make cake following the directions on the cake mix box.
(I substituted milk for water.
I baked my cake mix in two 8-inch cake pans, prepared with butter-flavored shortening and flour.  I bake my cakes at 325 degrees F.)

Chocolate Buttercream Frosting:

1/2 cup butter (room temperature)
1/2 cup Butter Flavored Crisco
4 cups powdered sugar (sifted)
4 heaping tablespoons of unsweetened cocoa, sifted into last cup of powdered sugar
1 tablespoon of milk
1 tablespoon of plain yogurt
1 pinch of salt
1 teaspoon of vanilla

1.  Cream butter and Butter Flavored Crisco.
2.  Add powdered sugar to butter mixture, one cup at a time.
3.  Add milk, yogurt, salt, and vanilla.
4.  Continue to cream together.  I stop my mixer and stir to the bottom of bowl and down the sides and turn my mixer back on and continue until all mixed together.

(I had to make about another cup of frosting to pipe on the shells.)

Putting Cake Together

After cakes have cooled, remove them from the pans.  Wrap in plastic wrap and place in refrigerator.  I placed mine in the refrigerator overnight.

Remove cakes from the refrigerator and cut the domes off the top of the cake.  Place one cake on a cardboard round and place on a turntable.  Spread blueberry preserves onto top of the first layer.  Place second cake layer on top of first layer.  Frost with Chocolate Frosting.  Using a star tip, pipe shells around bottom of cake and top of cake.  Sprinkle with sprinkles.  Serve to family and friends!!




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