Category Archives: Sweet Treats

April 29, 2013 · 5:00 am

Nutella Puppy Chow

nutella puppy chow // pale yellow

As a Midwest lady living on the East Coast for six years I have noticed a variety of difference in food cultures.  Here in New York there is a predominant Italian and Jewish influence versus the Midwest with its more German and Polish influences.  For example, I had never heard of a chicken cutlet before moving to Brooklyn and most of my coworkers seem to cook with them several times a week.  I was also unfamiliar with rice balls, garlic knots, rugelach, rainbow cookies, and a fresh deli sandwich on every corner.  Luckily, my culinary education has been a delicious experience.

nutella puppy chow // pale yellow

Despite my lack of familiarity with many of the common foods out here, there are several foods I grew up eating and enjoying that are equally as foreign to the non-Midwesterners.  For example, every Michigan girl knows that cheesy hash-brown casserole accompanies every ham at family parties and potlucks.  I also grew up with stuffed cabbage and kielbasa & sauerkraut.  And let us not forget Fat Tuesday, or Puczki Day as it is known in Metro Detroit!

nutella puppy chow // pale yellow

One such food I pride myself on introducing to my East Coast family is Puppy Chow, also known as muddy buddies.  Muddy buddies is a stupid name and I will use it no longer.  Cereal mixed with butter, peanut butter, and chocolate, then tossed with powdered sugar is a total Midwest comfort food – fatty, easy, and made of pantry staples.  Best of all, one batch makes enough for a crowd, a large crowd.

nutella puppy chow // pale yellow

With the oven out of commission, it was time for some puppy chow, and why make plain puppy chow when you can toss in a jar of nutella?  Obviously the right choice.  The nutella is a great alternative to peanut butter and adds extra chocolaty goodness, the hazelnut flavor comes through the most when the puppy chow is chilled.  I had to keep the puppy chow in the fridge because of my complete lack of control.

nutella puppy chow // pale yellow

Very soon after making the puppy chow I brought it into work and knew none of it could come home with me.  I also had too much for my coworkers and I to eat at lunch, so I shared with my 8th period class.  (They might be my favorite class out of the 5 I teach, but shhhhhhh, teachers aren’t supposed to have favorites…)  When I told the students what it was called they asked it was meant for dogs.  Once I gave the ingredient list they dived in and left me with tables with powdered sugar finger prints!  Go ahead, cross cultural lines, make puppy chow.

nutella puppy chow // pale yellow

One Year Ago – Sweet and Salty Guinness Pie

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Nutella Puppy Chow
Adapted from Lovin’ from the Oven
Yield – 1 gallon (easily feeds 30-40 as a snack)

1 stick (1/2 cup) unsalted butter
1 1/2 cups semisweet chocolate chips
1 cup (13 ounce jar) nutella
1 box (12.8 ounces) rice Chex cereal
2-3 cups powdered sugar

  1. Melt the butter and chocolate chips over low heat on the stove.  Once melted, stir in the nutella.  Mix until combined.
  2. In your largest bowl layer the Chex and chocolate mixture.  Wash your hands really well and then toss the mixture by hand.  This will take several minutes, but keep mixing to gently coat all the cereal without breaking it up into too many pieces.
  3. Add half a cup of powder sugar to a 1-gallon ziploc bag.  Add in a few large spoonfuls of the chocolate covered cereal.  Layer the cereal and powdered sugar.  Use about half the sugar and half the chocolate mix.  Shake the bag and break up the big chunks.  Make sure all the pieces are covered with sugar.  Dump into another bowl.
  4. Repeat with the rest of the cereal.
  5. Store in an airtight container out of reach so you don’t eat it all!

nutella puppy chow // pale yellow

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April 19, 2013 · 5:00 am

Strawberry Shortcake Whoopie Pies

strawberry shortcake whoopie pies // pale yellow

When I was deciding which category to click for this recipe, I had to check out my recipe index to see how I’ve been classifying whoopie pies.  In sixteen months of blogging this is only my third whoopie pie recipe.  That seems kind of sad.  I feel like I’ve made more whoopie pies than that, but apparently they were pre-blog.  Things are going to be changing around here!

strawberry shortcake whoopie pies // pale yellow

Nicole called these strawberry shortcake whoopie pies delightful and “one of the most delicious things you’ve [I've] ever made.”  I said that was bold statement.  I’m always surprised when people say  things like that to me because everyone has such different tastes and ideas of taste perfection.  In this way, food competitions are so biased, get a different group of judges with different tastes, and you could have completely different results.  This is also what makes baking for friends so fun, it’s always possible to please someone!

strawberry shortcake whoopie pies // pale yellow

I’m writing this while watching the movie Hook and I know it has nothing to do with strawberry shortcake whoopie pies, but it’s such a throw back to my childhood.  I don’t even know how many times I’ve watch this movie, but it’s been a lot.  Growing up my brother and I watched it countless times with a babysitter while my parents were bowling.  I’ve had the distinct pleasure of introducing the movie to campers one summer and some students during Saturday school.

strawberry shortcake whoopie pies // pale yellow

RUUUUFFFFIIIII-OOOOOOOOOO!  Why is this such a great movie?  Is it simply nostalgia from my childhood or is it cinematic genius?  I don’t know if I care.  Also, did you know Maggie Smith plays Wendy?  IMDB to the recuse!  The make-up tried to make her look older (about the age she is now in Downtown Abbey), but she still looks young.  In real life she’s much older than you would expect.

strawberry shortcake whoopie pies // pale yellow

Enough digression, back to the whoopie pies.  They really are delightful as Nicole said.  I don’t know what happened to yield 30 pies when the original recipe only yielded 12, but feel free to cut the recipe in half to make a more manageable amount.  However, I assure you, there will be no problem distributing all of these.  I was not only able to give a bunch to a student monitor for her birthday, but I was able to share with colleagues at lunch.  Make yourself some lovely strawberry shortcake whoopie pies this spring; everyone will be as happy as a 28 year old re-watching Hook!

strawberry shortcake whoopie pies // pale yellow

One Year Ago – Red Velvet Brownie S’more Bars

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Strawberry Shortcake Whoopie Pies

Adapted from Cookies and Cups

Yield – 30 whoopie pies

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups sugar

1 teaspoon salt

1 tablespoon baking powder

3 eggs, room temperature

4 1/4 cups flour

1 cup whole milk

1 tablespoon vanilla

10 tablespoons (1 1/4 sticks) butter, room temperature

1 teaspoon vanilla

4 tablespoon whole milk

3 cups powdered sugar

1 quart strawberries, washed, trimmed, and thinly sliced

  1. Preheat the oven to 400 F and line all your cookie sheets with parchment paper.  The more cookie sheets the faster things will go.

  2. Beat the butter and sugar together in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 2 minutes.

  3. Beat in the baking powder, salt, and eggs on low speed until well combined.

  4. Add the vanilla to the milk in a mixing glass and add the flour in three batches with the milk/vanilla mixture in between. Scrape the bowl as needed.

  5. Mix until the dough is just combined.

  6. Use a 2-tablespoon scoop to portion the batter on the cookie sheets.  Leave plenty of room between whoopie pies, I was able to put 8 whoopie pie halves per baking sheet.

  7. Wet your fingers to smooth and flatten the top of each whoopie pie.

  8. Bake for 10 minutes or until the tops are golden brown.  Transfer to a wire rack to cool and completely.

  9. Make the filling by creaming the butter and vanilla until pale yellow in the bowl of a stand mixer with a paddle attachment.  Add in the powdered sugar half a cup at a time.  Start on low and then increase the speed to high to whip the filling.

  10. Beat in the milk until light and fluffy.

  11. Match the whoopie pie halves and smear some filling BOTH halves.  Place a few strawberry slices on one half and smush together.

strawberry shortcake whoopie pies // pale yellow

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April 17, 2013 · 5:00 am

Peanut Butter Oat Bites

Peanut Butter Oat Bites // Pale Yellow

One of my goals of 2013 was to include more healthy recipes on the blog this year.  Although I haven’t been posting my meals on the blog, going vegan in February has definitely helped me to eat healthier.  The intent of my goal was to bake healthier too.

Peanut Butter Oat Bites // Pale Yellow

To me baking healthier isn’t about reducing butter and sugar per se, it’s more of a diversification of what I considered a dessert or sweet snack.  These bites are a perfect example of that.  They were great to grab after work or while traveling as a satisfying treat without much guilt.  It’s hard to go wrong with creamy peanut butter, dates, oats, and mini chocolate chips.

Peanut Butter Oat Bites // Pale Yellow

This past weekend I traveled to San Antonio with Jackie for the NSTA annual conference.  For those of you not in the know, that’s the National Association of Science Teachers.  As you can imagine, only the coolest of the cool are invited!  We had a great time learning about the new science standards and updating our teaching repertoires to bring back to our staff.  In between conference events, we definitely found time to explore San Antonio and sample some delicious Tex-Mex cuisine.  It’s a fantastic city.

Peanut Butter Oat Bites // Pale Yellow

Our trip started a little rocky with delayed planes, serious danger of missing our connection, and a brief stint of running through the airport.  I was so glad I had thrown these bites in my bag!  They kept off the crazies that come from being hungry and no plan for the next meal.  It was also great to have a mini snack while getting ready to go out for dinner and drinks in the evening.

Peanut Butter Oat Bites // Pale Yellow

The bites take a moment in the food processor to come together.  They are no bake and simple.  I’m sure you could adjust the mix-ins and included other dried fruit, nuts, and seeds.  Next time I’m going to make a double batch and store them in the fridge.  These bites are satisfying and tasty!

Peanut Butter Oat Bites // Pale Yellow

One year ago – Grasshopper Pie

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Peanut Butter Oat Bites

Adapted from The Frosted Vegan

Yield – 8 (easily doubled or tripled)

1/2 cup pitted dates

1/2 cup old fashioned oats

1/4 cup mini chocolate chips

1/4 cup peanut butter

1/2 tablespoon vanilla extract

1 tablespoon almond milk

pinch of salt

  1. Combine all the ingredients in a food processor.  Blitz until well combined.

  2. Use a 2-tablespoon scoop to portion the bites.

  3. Roll into tight balls and place in mini cupcake liners.

  4. Store in the fridge.

Peanut Butter Oat Bites // Pale Yellow

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February 15, 2013 · 5:00 am

Chocolate Avocado Pudding

Chocolate Avocado Pudding // Pale Yellow

The other night I dreamed of chicken nuggets, for real, chicken nuggets.  Going vegan seemed so easy last week; no cravings or longing for meat and dairy products.  This week things got real.  I don’t even eat chicken nuggets that often; they are delicious, but they are just not in my regular rotation.  My body must be craving some processed, animal protein.

Chocolate Avocado Pudding // Pale Yellow

Also, I’ve been craving melted cheese.  The specificity of my cravings are weird.  Because I couldn’t stop thinking about grilled cheese and quesadillas, and macaroni & cheese so I broke down and bought soy cheese slices to make myself a grilled cheese.  Totally NOT worth it.  Cheese like?  Yes.  Satisfying?  Absolutely not.

chocolate avocado pudding // pale yellow

My goal was to not use fake meat or cheese products and focus slowly on whole grains, beans, fruits, and vegetables.  I guess after 12 days I shouldn’t beat myself up too much for having a cheesy meltdown.  Pun totally intended!  Thankfully I’m back to rice, beans, broccoli, avocado, bananas, and excessive amounts of quinoa.  The volume of food I’ve been eating has been crazy, yet my body feels really good.

chocolate avocado pudding // pale yellow

This chocolate pudding IS satisfying!  It really gives the creamy texture and rich chocolate flavor I desire/require from desserts.  The best part – no strange or fake products.  This dessert has real, common ingredients and can be made in about 5 minutes.  The hardest part is not eating the entire batch in one sitting.  I’ll be making this recipe again whether or not I’m eating vegan.

chocolate avocado pudding // pale yellow

One Year Ago: Oreo Cupcakes

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Chocolate Avocado Pudding
Adapted from Warm Vanilla Sugar
Yield – 2 small, self-controlled servings OR 1 lovely serving

1 ripe avocado
2 tablespoons dark cocoa powder
3 tablespoons agave
1 1/2 teaspoons vanilla
1/3 cup unsweetened almond milk
pinch of salt
almond slivers for garnish

  1. Combine all the ingredients (except almond slivers) into a small food processor.
  2. Pulse until smooth.  Taste to check for flavor, add whatever is missing.
  3. Serve in a bowl and sprinkle with almond slivers, enjoy!chocolate avocado pudding // pale yellow

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February 4, 2013 · 5:00 am

Chocolate Dipped Marshmallows

chocolate dipped marshmallows // pale yellow

Every quarter my students are required to complete some sort of project in science.  In past we have done science-fair type projects or model building or something relatively fun.  This year with CCLS ruining everything, all students are required to write argumentative essays ALL the time.  I’m all for literacy in the science classroom, but the reality of reading 150 essays is rough.

Chocolate Dipped Marshmallows // Pale Yellow

Without fail, there are always a few students who choose not turn in their projects on time.  This is frustrating.  In one of my classes, every single student turned in their project the day it was due.  I was super pleased and told the class I would make them a special treat for their hard work and commitment to due dates.

Chocolate Dipped Marshmallows // Pale Yellow

After doing a quick survey for ideas, the only item every student was interested in was marshmallow.  It had been awhile since I’ve made marshmallows, so I thought I would jazz up some homemade marshmallows for the special reward.  Meaghan from The Decorated Cookie served as my inspiration for marshmallows on sticks.  Of course there was not a consensus between chocolate or vanilla, so I dipped some marshmallows in melted chocolate and some in melted blue vanilla candy melts.  All the cupcakes got the sprinkle treatment of course.

chocolate dipped marshmallows // pale yellow

Homemade marshmallows are phenomenal and should not even be in the same food group as store bought marshmallows.  These marshmallows are so light, sweet, and almost creamy.  It was a bit more difficult than I anticipated to keep the marshmallows on the stick, but in the end they turned out wonderfully!  Once wrapped in some plastic with a ribbon, the chocolate dipped marshmallows were easy to transport and enjoyed by all the students.

chocolate dipped marshmallows // pale yellow

One Year Ago: Fig Newtons & Brussel Sprouts

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Chocolate Dipped Marshmallows
Yield – 36 marshmallows
Adapted from Coffee Marshmallows

4 teaspoons powdered gelatin (each packet has about 2 1/2 teaspoons, so 2 packets)
2/3 cup cold water
1/2 cup water
1 1/2 cups sugar
1 tablespoon vanilla
1 tablespoon canola oil
3 tablespoons powdered sugar
3 tablespoons cornstarch
Melted chocolate
Sprinkles

  1. Soak the gelatin in 2/3 cup cold water, set aside to bloom.  Most of the water will become absorbed.
  2. In medium saucepan, heat 1/2 cup water, sugar, and vanilla.  Add in the bloomed gelatin and water.  Stir and cook until all the sugar is dissolved.
  3. Add the mixture to the bowl of a stand mixer with a paddle attachment.  Beat on slow speed to start and then on high speed until soft peaks.  This took me about 15-20 minutes.
  4. Prepare a 9”x13” pan by covering with several sheets of plastic wrap.  Pour in the oil and spread around.
  5. Pour the marshmallow mixture into the prepared pan and let sit at room temperature for an hour.
  6. Sift together the corn starch and powdered sugar.
  7. Dust the marshmallows with the corn starch and powdered sugar mixture and turn out on a large cutting board.  Dust the round cookie cutter (1 1/2 inch) and slice the marshmallows.
  8. Melt the chocolate.  Dip the tip of a stick of the melted chocolate and stick into a marshmallow.  Allow the chocolate to harden.
  9. Spread sprinkles on a plate.
  10. Dip the top of the marshmallow in chocolate and then immediately dip in sprinkles.  Allow to cool and harden completely before wrapping.chocolate dipped marshmallows // pale yellow

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December 17, 2012 · 5:00 am

Pumpkin Truffles

Pumpkin Truffles // Pale Yellow

After work on Fridays I usually do one of three things: happy hour “data meetings” with some co-workers, a little run at the gym (base case scenario), or I try to catch up on life.  This past Friday, like most of America, I sat in front of t.v. in disbelief.  I remember doing the same thing 14 years ago as a high school student watching the events of Columbine unfold.  As a 28 year old teacher I cannot begin to fathom what those teachers, children, and school have experienced.  Words escape me.  My thoughts and prayers are with those children, teachers, their families, and the Newtown community.  Bridget and Callye wrote some beautiful words on their blogs.

Pumpkin Truffles // Pale Yellow

I ruined an entire box of these truffles because they got wet and the white chocolate softened.  Many friends will not be able to taste the pumpkin truffles this year.  That is unfortunate because these are amazing!  Pumpkin truffles are my favorite Christmas cookie, a last little reminder of fall before the doom and gloom of winter.

Pumpkin Truffles // Pale Yellow

Even though I am a chocolate person, I understand not everyone is, so I try to include non-chocolate cookies on my cookie platter.  White chocolate is not technically chocolate anyway.  This cookie takes my favorite pumpkin bread recipe, mashes it up with cream cheese and dips it in white chocolate.  There is no way this can turn out badly.

Pumpkin Truffles // Pale Yellow

To make things simpler I made the pumpkin bread a few days before, let the bread cool completely, and then wrapped snugly in plastic wrap.  I tore the bread apart and threw the pieces in the mixer with softened cream cheese.  Mixing for about a minute on low perfectly mixes the bread the cream cheese for easy scooping.  A little bit of rolling, refrigerating, and dipping gives you a delightfully delicious treat!  Sprinkle some ground gingersnaps on top and you’re done, delicious!

Print the Recipe!

Pumpkin Truffles
Adapted from Pumpkin Muffins
Inspired by How Sweet it is
Yield ~ 70

2 eggs
3/4 sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
15 ounce pumpkin, just the pureed pumpkin
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
8 ounces cream cheese, room temperature (1/3 fat)
24 ounces white candy melts
shortening
10 gingersnaps, crushed

  1. Preheat the oven to 375 F and grease a loaf pan.
  2. Whisk together the eggs and sugar until well combined.  Whisk in the oil, applesauce, and vanilla until mixed together.  Finally, whisk in the pumpkin.
  3. Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves onto wax paper.
  4. Add the dry ingredients to the wet and stir until just combined.
  5. Pour into a 9″ loaf pan and bake for 40-50 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
  6. Let cool completely on a wire rack.  Wrap in plastic until you’re ready to make the truffle portion.
  7. Break the bread into pieces and add to the bowl of a stand mixer with a paddle attachment.  Mix on low until the bread is broken into small pieces.  Add in the cream cheese and mix until well combined.
  8. Use a 1 tablespoon scoop to portion the truffles.  Roll the into balls and refrigerate for at least an hour.
  9. Add the candy melts to bowl set over a pan of simmering water.  Stir often and add shortening until the melted chocolate reaches the desired consistency, thinner is better.
  10. Sprinkle with crushed gingersnaps and set on wax paper to harden.

 

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December 14, 2012 · 5:00 am

Candy Cane Truffles

Candy Cane Truffles // Pale Yellow

These are an adaptation of the classic oreo truffle, but so much better because they are made with Trader Joe’s Candy Cane Joe Joe’s!  I won’t go all crazy again and profess my life for candy cane Joe Joe’s, but you can read about my love here.

Candy Cane Truffles // Pale Yellow

I have made these truffles for the past three years, they are always a hit!  And so simple too.  The hardest part is dipping, I HATE dipping things in chocolate; it’s messy, everything falls into the chocolate, and my chocolate is always lumpy. But, and this is a big but, all the mess and frustration is totally worth it!

Candy Cane Truffles // Pale Yellow

The process of making candy cane truffles or Oreo truffles is so simple and requires 4 ingredients: oreos, cream cheese, chocolate, and shortening.  Crush the oreos, and then throw them in the mixer with the cream cheese.  Mix on low until well combined and then scoop, roll, and refrigerate.  To dip I set up a double boiler and keep the water simmering on low the entire time.  I add a few scoops of shortening to thin the chocolate, this makes the coating thinner and softer, so the drying time is longer.  I use 2 forks to dip and the chocolates.

Candy Cane Truffles // Pale Yellow

Let cool and then place in cute papers.  Done. Deliciousness.  Everyone will love you, trust me!  Go buy some candy cane Joe Joe’s before I buy them all.

Candy Cane Truffles // Pale Yellow

Print the Recipe!

Candy Cane Truffles
Adapted from Oreo Truffles
Yield ~ 60

1 1/2 boxes Trader Joe’s Candy-Cane Joe-Joe’s
12 ounces cream cheese, room temperature (1/3 fat)
24 ounces semisweet chocolate chips
shortening
red/green candy melts for drizzling

  1. Crush the Joe-Joe’s into a fine crumb using a food processor.
  2. Add the Joe-Joe’s to the bowl of your stand mixer and mix on low with the cream cheese until well combined.
  3. Use a 1 tablespoon scoop to portion the dough.  Roll into balls and refrigerate for at least an hour.
  4. Melt the chocolate in a bowl placed over a pot of simmering water.  Add shortening to thin the chocolate to a proper consistency.
  5. Use forks to dip each truffle into the chocolate, let cool and harden on wax paper.
  6. Melt the colored candy melts and drizzle over the top, allow to cool.Candy Cane Truffles // Pale Yellow

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June 4, 2012 · 5:00 am

Vanilla Cake Pops

I have a love-hate relationship with cake pops.  There cuteness is universally adored, yet they are a lot of work!  I often wonder if the cuteness is worth the effort.  But alas, I made these as a special request, and I have to say, this was one of the easiest batches I’ve made.

I’ve promised my student monitors I would make them each a treat for their half birthdays and this student requested vanilla cake pops with light blue candy melts.  As I’ve discussed before, these girls are amazing!  They keep my grades up-to-date, my room clean, and my bulletin boards beautiful!  Making cake pops was the least I could do!

One of the many things I love about these girls is that they make cake pops at home!  I made a batch for their class last year and the girls asked for the recipe.  Ever since then, we are now able to openly discuss where to buy the best candy melts and the trials & tribulations of making cake pops.  It’s kind of awesome being a teacher!

As a double bonus, I sort of owed my homeroom, so there were enough cake pops for a two-for-one!  We went to Fun Time America on a field trip and I told them if they chipped in and used their tickets to buy me something, I would bake them cake pops.  This is what they got me.

A little ridiculous, especially when they brought it on the bus to go back to school!  The kids deserved some cake pops after that.  When the students are doing group work, I usually bring it into the middle of the room and bounce around, it’s kind of awesome!

They also spontaneously wrote and performed this rap on the bus.  It started on the way there and after several rounds of practicing, I made the recording on the way back.  BTW, they are referring to the Oreo Cupcakes and Tie Dye Cupcakes I made them for raising the most money for Pennies for Patients!

Students rapping about cupcakes!

The one thing I really hate about cake pops is how heavily most instructions rely on boxed mix.  I don’t want to sound like a food snob or anything, but I really don’t like cake mixes and I can always taste when one is used.  It surprises me how many commercially sold cake pops use boxed mix.  To make these cake pops as delicious as they are adorable, I relied on my favorite vanilla cake recipe.

The cake is moist, full of vanilla flavor, and easy to prepare.  I made and cooled the cake the day before I planned on making the cake pops.  The frosting was quickly and easily thrown together and provided what was needed to hold everything together.  I definitely recommend using your stand mixer to break apart the cake, it makes everything so much easier!  These were probably the best cake pops I’ve ever had, definitely worth the extra effort making the cake and frosting from scratch.

Print the recipe.

Vanilla Cake Pops
Yield – 50 cake pops

Vanilla Cake
Adapted from Cupcake Project

1 1/2 cup sugar
2 1/4 cup cake flour
6 tablespoons all purpose flour
2 1/4 tea. baking powder
3/4 tea. baking soda
3/4 tea. salt
6 tablespoons unsalted butter, room temperature
3 eggs
1/2 cup non-fat Greek yogurt
6 tablespoons vegetable oil
1 1/2 tablespoons vanilla
1 cup milk

  1. Preheat the oven to 350 F.  Grease and flour a 11 x 9” pan.
  2. In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment.  Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  3. While the mixer is mixing, whisk together the sour cream, oil, eggs, and vanilla.  Pour this in the mixer and combine.
  4. Slowly add the milk in and turn on high for a few seconds.
  5. Pour into the prepared pan and bake 35-40 minutes until the top is golden brown and a toothpick inserted comes out clean.
  6. Let cool completely, overnight is best.

Simple Buttercream
Yield – a cup, plus some extra

1/2 cup unsalted butter, room temperature
2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla

  1. Beat the butter and sugar together until well combined and fluffy.  Scrap down the bowl.
  2. Add in the milk and the vanilla and again beat until light and fluffy.
  3. Remove from the mixing bowl and set aside.

Assembly
2 bags candy melts
1-2 tablespoons shortening
50 lollipop sticks
sprinkles
3 x 4 plastic bags
ribbon

  1. After making the frosting, do NOT clean out the bowl.  Remove the frosting and set aside.
  2. Break up the cake into large pieces and put in the bowl of a stand mixer.  Using the paddle attachment, start mixing on low.  This is a good time to use the batter guard.  Keep mixing and gradually increase the speed until the cake is reduced to fine crumbs.
  3. Add in about 3/4 cup of frosting to the cake crumbs.  Add more frosting if needed.  Mix until the mixture sticks together well.
  4. Use a 2 tablespoon cookie scoop to portion out the cake mixture.
  5. Roll the scoops into balls and refrigerate 1 hour.
  6. Set up a double boiler with a heat proof bowl over about 1 inch of simmering water.  Make sure the bowl is not touching the water.
  7. Add the candy melts and stir until they are all melted.  Add the shortening if you prefer a thinner coat of candy melt coating.  I think it is easier if the candy melts are less viscous.
  8. Dip about 1-inch of a lollipop stick into the melted candy melts and push into the cake ball.  Refrigerate for about 10 minutes.
  9. Remove the cake pops from the fridge 10-15 at a time.
  10. Fully submerge the cake pop into the candy melts and then tap to shake off the extra.
  11. Let the cake pop dry in a styrofoam block.  If you want sprinkles, add them right away before the candy melts harden.
  12. Once the cake pop dries, about 5-8 minutes, place in a small bag and tie with a ribbon.
  13. Try to not refrigerate because that often leads to cracking.

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May 14, 2012 · 5:00 am

Margarita Whoopie Pies

It was Krystal’s birthday and two of her favorite things are margaritas and whoopie pies.  Plus, her birthday is on Cinco de Mayo, perfect!  Obviously I should have posted this recipe two weeks ago, but then they would not have been fresh for Krystal’s birthday. At least we were all able to enjoy them on Cinco de Mayo!

Krystal is one of the zaniest people I have ever met.  She is feisty, loads of fun, and always there when you need her.  We don’t get to hang out much during the regular school week, but on Saturdays we always have a blast at Saturday School! She has been asking me for awhile now to teacher her how to make whoopie pies, I guess I will have to one day, but until then, I can just keep making them for her!

Whoopie pies are as much fun to make as they are to say.  They look impressive, but they are just as easy as a simple cupcake recipe.  The cake is moist and full of lime flavor and the filling is creamy and sweet.  The whole whoopie pie has just a hint of tequila with a big punch of fresh lime, very refreshing!

Print the Recipe.

Margarita Whoopie Pies
Adapted from Whoopie Pies page 52 and 76
Yield – 20 whoopie pies

2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons shortening
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs
1/2 cup buttermilk (or scant 1/2 cup milk with a enough lemon juice to make it 1/2 cup)
zest of 1 1/2 limes
1 tablespoon lime juice
1 tablespoon silver tequila
1/2 teaspoon vanilla

  1. Preheat the oven to 375 F and line 3 cookie sheets with parchment paper.
  2. Sift together the flour, powder, soda, and salt onto wax paper and set aside.
  3. Beat together the butter, shortening, and sugars in a mixer with a paddle attachment.  Beat for several minutes until the mixture is light and fluffy.
  4. Beat in the eggs one at a time and then add in the milk, zest, lime juice, tequila, and vanilla.  Again beat for several minutes, scraping down the sides of the bowl as needed.
  5. Add the flour mix and beat until just combined.
  6. Using a medium sized cookie scoop, scoop the batter onto the parchment paper leaving space between.  Bake for 10 minutes until the tops just begin to brown and then cool completely on a wire rack.

Filling
1 regular size jar of Marshmallow Fluff
1 1/4 cup vegetable shortening
zest of 1 1/2 limes
4 tablespoons lime juice
4 tablespoons silver tequila
2 cups powdered sugar
lime green food coloring
white sanding sugar for decoration

  1. Beat the fluff and shortening together in a mixer with the paddle attachment until light and fluffy.
  2. Add in the zest, lime juice, and tequila.  Beat on high speed until the everything is well incorporated.
  3. Slowly add the powdered sugar on low speed.  Add a squirt of green food coloring and increase the speed and whip the filling.
  4. Add the filling to a piping bag with a round tip and pipe on the flat side of one little cake.  Top with a matching cake and roll the edges in white sanding sugar.

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March 21, 2012 · 5:00 am

Oreo Truffles – Bling, bling

 

Oreo truffles are barely a recipe and require zero cooking skill.  They are delicious, sweet, and adorable.  They can be dressed up or dressed down depending on the occasion. What always surprises me is how much people loves these.  I bake to impress and challenge myself, but what impresses me doesn’t always impress others.  Most people like the simplest desserts the best, while I love the ones with 12 steps and are daringly decadent!

These Oreo Truffles were an order request for a co-worker who wanted something for a bridal shower with the colors white & silver, and a theme of “bling.”  I hope these little guys lived up to the theme!

Oreo Truffles

Seen many places around the blog-o-sphere!

Yield – 40-48

1 package Oreos

8 ounces cream cheese (I always use 1/3 fat – I like to keep things healthy…)

1 pound candy melts

sprinkles or other decorations of your choice

  1. Crush Oreos to a fine crumb.  The easiest way is in a food processor.  I only have a mini one, so I can fit 7 Oreos in at once and I pulse until everything is nice and small.  You should not see any distinctive white bits.
  2. Smoosh (spell check doesn’t like that word, but I don’t know how else to describe the process) the cream cheese into the Oreo crumbs.  Just keep smooshing until it is all combined and looks like a stiff dough.
  3. Using a one tablespoon scoop, scoop the Oreo dough onto parchment paper.
  4. Roll each scoop into a round shape – I have poor rolling skills, hopefully your truffles will be perfectly round.
  5. Freeze the truffle until you are ready to dip.
  6. Make a double boiler by filling a small sauce pan with about an inch of water and then place a clean bowl on top of the sauce pan.  The bowl should not touch the water.  Heat the water gently, do not let it boil, keep it at a simmer.  Add the candy melts or chocolate into the bowl and stir every couple of minutes.  I have tried many ways to melt chocolate (or candy melts) and this way is by far the easiest, least messy, and most consistent.  Feel free to melt any way you like.  If the melted chocolate seems to thick, add a little shortening.  I often need to add shortening, this time I did not.
  7. I leave my bowl on the hot water while dipping.  Using toothpicks, dip each truffle into the chocolate and twist to coat.  Try and shake off any additional chocolate.  Place the truffle on parchment paper.
  8. After the first dipping hardened, I scooped extra melted candy melts into a baggie and pipped zig-zags over the top.  Quickly, I sprinkled silver sprinkles on top of the pipped candy melts.  After the candy hardened, I shook off the extra sprinkles and placed in a cute mini cupcake liner.

 

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