Monday, March 31, 2014

Eat Your Carrots

Carrot Cake Pops

Okay, so this isn’t really a hard sell. I mean let’s face it … cake dressed up as cute baby carrots is way more fun than the real vegetable version, right?!

I think so. But, I guess I could start drawing faces on raw carrots to make me want to eat them more. Maybe. One day.

But first… let’s hop all over these carrot cake pops. A fun little Easter (or vegetable lover’s) treat!

crumbling

Okay, these would have been a little more in line with the theme if I actually made carrot cake and cream cheese frosting.

But I didn’t. No carrots in the house ; )

Instead I just baked a yellow cake, crumbled it and mixed with frosting.

Here’s basic instructions for making round cake pops. To shape them into carrots, use wax paper to aid in shaping. You can slide, rock and roll your cake balls on wax paper to shape and create a smooth surface.

dipping

And then after you’ve chilled them for a bit, you can dip them in melted orange candy wafers.

Dip and remove in one easy motion and without swirling in the melted candy. Make sure the coating is nice and fluid when you dip and then remove and tap off any excess for a smooth surface.

And before the coating sets, insert the leaves right on top.

Teardrop Candies

I had these teardrop candies and thought they would be the perfect shape, size and color for the leaves.

Green Teardrop Candies

And they were. Just insert two candies side by side and then a third candy right in front before the candy coating sets.

Carrot Cake Pop

Voila … carrots. And cute carrots at that with sweet, simpe faces.

Use an Americolor Gourmet Writing pen to draw on the eyes and mouths.

Carrot Cake Pop

But to make the eyes pop, dot on a little white coating on each eye … it really makes a difference and gives them more personality.

Confetti Sprinkles

For sweet cheeks, use pastel confetti sprinkles in pink and attach them to the pop using a toothpick dipped in coating.

Carrot Cake Pops

See… super cute. But let’s add a little more detail.

Carrot Cake Pops

You can also use a toothpick dipped in coating to draw horizontal lines on the carrots.

Now … They look good enough to eat!

Bunny Carrot Cake Pops

But this guy tried to go in disguise and hide from any hungry bunnies.

Carrot Cake Pops

He wasn’t successful. This big bunny knows better.

Monday, March 17, 2014

Kit Kat Cream Cheese Brownies

Kit Kat Cream Cheese Brownies

If you like your brownies rich then these are for you.

I’m talking chocolatey gooey goodness on the bottom, Kit Kat wafer bars in the middle and covered with a cheesecake topping to keep everything all cozy.

Kit Kats

I wanted to make a Kit Kat cake the other day so I bought a bunch of candy bars. Then… I made the mistake of eating one. I put a package in the fridge because I like them cold with that extra little snap when you bite down. Then I did that again… thinking hey, I’ll just make a smaller cake. And then again… So needless to say a cake would not be happening. So I figured I needed to get rid of the rest of the candy bars before I ate them all by myself … so I thought I would hide them in a batch of brownies.

Kit Kat Cream Cheese Brownies

Because I can’t eat a whole batch right?! I’d totally have to share.

Brownie Batter

Look at that brownie batter.

Kit Kat Brownies

It makes a perfect bed for these bars to rest on.
Just tuck them in slightly.

Kit Kat Cream Cheese Brownies

Then they get covered up with a cream cheese topping.

And it all goes into the oven to bake until it comes out in a big pan of perfection.

Then after they’ve cooled and chilled in the fridge, you can cut these super sweet brownies into squares to share because they are rich. So make sure you have some chocolate lovers nearby to help you out.

Kit Kat Cream Cheese Brownies

Servings: 24 brownies

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • Kit Kat bars (4 full-size packages)

Cream Cheese Topping

  • 8 oz package cream cheese, softened
  • 2 eggs, room temperature
  • 16 oz package confectioners sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees and grease a 13 X 9 pan.
  2. Sift flour, cocoa, salt and baking powder in a medium bowl and set aside.
  3. Melt butter in the microwave in a large plastic bowl.
  4. Stir in sugar. Then stir in eggs and add vanilla until mixed.
  5. Next add the dry ingredients. Stir until combined about 50 strokes.
  6. Pour into prepared pan. Gently press 16 individual Kit Kat bars on top of the brownie batter.
  7. To make the topping, beat cream cheese with a mixer until smooth. Beat in eggs one at a time and mix until combined.
  8. Gradually add confectioners sugar and then vanilla and mix until smooth. Pour on top of brownie batter and Kit Kats.
  9. Bake for 55-60 minutes. The top will turn golden brown. You can place a sheet of aluminum foil on top of the pan for the last 10-15 minutes if the top starts to get to dark and the brownies aren’t done.
  10. Remove from oven and cool completely. Then chill in the refrigerator for a few hours or overnight before serving.
Source: © 2014 Bakerella.com

Enjoy!

Monday, March 10, 2014

Easy Oreo Mint Chip Ice Cream Cake

Oreo Mint Chip Ice Cream Cake

I love the idea of serving ice cream in fun ways. And this one is just that.

A fun and easy no-bake mint chip ice cream cake!

Yes and yum!

Mint Oreos

And it doesn’t hurt that it’s stuffed with mint Oreo cookies either.

They’re in the crust, in the “cake” and on top too.

Want to make one?

Chopped Oreos

Okay good! First chop up some of the cookies for the crust.

Making Ice Cream Cake

Mix the crumbs with melted butter and then press into the bottom of a 7-inch springform pan. But first cover the bottom section of the pan with plastic wrap before securing the ring on top. It will make it easier to transfer the cake to a plate when you’re ready to serve.

Mint Chip Ice Cream

Time for the ice cream. You can use your favorite flavor. I’m going with mint chip today.

It’s not my fave…my first choice would be chocolate of course… but it’s a fun flavor for St. Patrick’s Day.

Ice cream layer

Spread a layer of ice cream on top of the cookie crust base.

Oreo Layer

Add in some oreos and then layer on more ice cream almost to the top edge of the pan.

Then layer on some whipped topping and place in the freezer for at least three hours.

Note: Next time I would break all the cookies into pieces to make the cake easier to cut.

Oreo Mint Chip Ice Cream Cake

When you are ready to serve, unclasp the springform ring to slide it off from around the cake.

Then just separate the plastic wrap from the base to serve.

Oreo Mint Chip Ice Cream Cake

Add some more oreos on top and you are ready to go.

Oreo Mint Chip Ice Cream Cake Slice

Just slice…

Oreo Mint Chip Ice Cream Cake Slice

And bite! Easy as pie… I mean ice cream cake!

Easy Oreo Mint Chip Ice Cream Cake

Servings: 1 7-inch ice cream cake

Ingredients

  • 30 Mint Oreos (1 package)
  • 2 Tbsp butter, melted
  • Plastic Wrap
  • 7-inch Springform Pan
  • 1.5 quart container Mint Chip Ice Cream, softened
  • 8 oz. container Cool Whip Topping, thawed

Instructions

  1. Crush 16 cookies in a food processor. Add melted butter and combine.
  2. Cover bottom section of springform pan with plastic wrap and secure ring in place.
  3. Press cookie crumbs into the bottom of prepared pan. Use the bottom of a glass to press the crumbs firmly in place.
  4. Chill pan in the refrigerator for 30 minutes.
  5. Remove and spread a layer of mint chip ice cream over the cookie base. Break seven Oreos into small pieces and place on top. Then layer more ice cream almost to the top edge of the pan. You'll have a little bit left over that you can enjoy straight from the box.
  6. Spread on a layer of whipped topping and place in the freezer for 3 hours. It helps to place your cake and serving plates in the freezer as well to keep the cake cold longer once you remove from the freezer.
  7. When ready to serve, unclasp the ring to remove it from the cake. Separate plastic wrap from bottom of cake and place on serving plate. Top with remaining 7 oreos. Cut into slices and serve right away. You can run a knife under hot water and wipe it dry to cut through the cake easily.
Source: © 2014 Bakerella.com

Enjoy!

Monday, March 3, 2014

Double Chocolate Fudge Cake

My sweet helper

Where does the time go???

When I first started this blog, my sweet little niece was this small.

Her cake!

And now she’s totally THIS tall.

I can hardly believe it. She’ll be a teenager in the morning and I can’t even wrap my head around how much time has gone by and how quickly she’s grown into a such a smart, beautiful young lady.

My little helper

When I first started baking, she was by my side a bunch.

And she was my inspiration more than she knows. I loved making cakes from her drawings or just watching her excitement when she decorated desserts. I loved that she loved just even cracking the eggs. Something so simple and yet so, so sweet. Oh and these chocolate pudding cup bowls we made? Still one of my favorite memories. Oh, my gosh… We’ve had so much fun over the years!

And this weekend we had a little bit more.

She came over Saturday, which meant we totally needed chocolate cake to celebrate her last couple of days of being 12.

This is a quick and easy cake I used to make when she was little.

Chocolate Cake Batter

It’s full of mini chocolate chips and major yum!

Little Baker

She made the chocolate buttercream frosting, covered the cake and decorated it.

Chocolate Cake

And then we ate it. Like you do. Especially when the cake tells you to.

Seriously, so good!

Chocolate Cake

I love how her sprinkles coordinate with this crazy cute cake plate. Just so happy and fun! And, I already can’t wait for the next time we bake together!

 

Double Chocolate Fudge Cake

Servings: 1 8-inch layer cake

Ingredients

  • 16.25 oz dark chocolate cake mix
  • 3.8 oz package instant chocolate pudding
  • 1 cup sour cream
  • 1/2 cup warm water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 cup miniature semi-sweet chocolate chips

Instructions

  1. Heat oven to 350 degrees. Grease and flour two 8-inch cake pans (2 inches tall)
  2. In a large mixing bowl, combine all ingredients except chocolate chips. Mix on medium speed for two minutes. Increase speed and mix for 3 minutes more.
  3. Stir in chips and spread into pans. Bake for 25-30 minutes or until done (when a toothpick inserted comes out clean).
  4. For the frosting: Beat 1 cup butter and 1 teaspoon vanilla until smooth. Sift together 1 lb confectioner’s sugar and 1/2 cup cocoa. Slowly add sugar to creamed butter blending until completely combined. Add milk a teaspoon at a time until smooth and creamy.
Source: Adapted from Bundt Classics, 2003

 

Hope you enjoy. We sure did!

Double Chocolate Cake

 

Tuesday, February 18, 2014

The Black and White

Black and White Cupcake from Sprinkles

The Black and White. It’s my go to Sprinkles cupcake flavor. Belgian dark chocolate cake loaded with vanilla frosting. Yum! Have you been before? If so, what’s your favorite flavor?

I’ve enjoyed their cupcakes in a few cities. Los Angeles, Chicago, Dallas and Scottsdale. And, I’m excited to say that I can now finally enjoy them in the brand new Sprinkles Atlanta shop when the mood strikes. YAY!!! And YIKES because that might be all too often.

I’ve visited a bunch of cupcake shops that I LOVE over the last several years … you know for research and all ; )… and I really enjoy Sprinkles because I know they’ll always be great whenever I stop in. At least they have been so far.

I just wanted to share a few pics to let you know in case you need a cupcake fix the next time you’re in Atlanta.

They just opened a few weeks ago, so I had to visit right away and I snapped a few photos one morning before things got busy.

Sprinkles Cupcakes

I’ll take one of each.

Sprinkles

Cute tables and stools!

Sprinkles

And t-shirts, too.

Sprinkles Atlanta

Hi guys! Love your cupcake wrapper pick-up window.

Sprinkles

I may have bought a few for the road.

Sprinkles Ice Cream Atlanta

Oh yeah … We have the ice cream shop, too. Awesome!

Sprinkles Ice Cream Atlanta

Who wants a red velvet ice cream cone? I do.

Or maybe a cupcake sundae? Hold me back.

Darn…I was there before the ice cream shop opened.

Sprinkles Ice Cream

Another time for ice cream I guess!

Cupcake ATM

But, it’s cupcakes anytime with their cute outdoor ATM.

Sprinkles Cupcakes

Here’s what I brought home. Wow, they look super cute sitting on my table.

Too bad, they didn’t last long enough to look at.

Random Sweetness
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