Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

You may have noticed something about my recipes. I almost always use almond milk, even when a recipe calls for buttermilk.

People think I’m crazy for this, but I absolutely love almond milk and I find that it produces amazing results every time. Whether I’m stirring it into oatmeal, baking cake, or whipping up pudding, almond milk is always my go-to.

Every once in awhile, I want something with a little more flavor than traditional almond milk, though, so I was super excited to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original.

Unsweetened Almond Breeze Almondmilk Coconutmilk Original

I wasn’t a fan of coconut as a child, but now, I can’t get enough of it. That rich, tropical flavor is always a welcome addition to baked goods. I mean who doesn’t want a tropical escape while standing in their own kitchen?

Coconut also plays really well with other flavors, like almond in this milk. I used it with my cereal and fell in love with the flavor. And coconut definitely goes well with chocolate, or in my case, carob.

Coconut Carob Texas Sheet Cake

I have had my eye on this Texas Sheet Cake recipe for awhile, and I wish I would have tried it sooner. It is crazy good! I swapped the buttermilk and milk in the cake and frosting respectively for this Almondmilk Coconutmilk and the results were so good I couldn’t stop “tasting” the cake.

There is a hint of a coconut flavor that is intensified by topping the cake with toasted coconut. That coconut adds some major texture!

Coconut Carob Texas Sheet Cake

What I love about this cake is right out of the oven it is so good I kept taking another bite and another bite, the cake and frosting becoming one, almost molten in texture. But then once it cooled, it was still incredibly tender and gooey, a feat for any cake.

What I’m saying is you totally need to make this cake and you totally need to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original!

Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 generous servings

Ingredients

Cake

2 cups granulated sugar

1 ½ cups all-purpose flour

½ cup packed light brown sugar

¼ cup carob powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 large eggs

1 stick butter, melted

½ cup Unsweetened Almond Breeze Almondmilk Coconutmilk Original

½ cup olive oil

1 cup water

1 teaspoon pure vanilla extract

Frosting

¼ cup, plus 2 tablespoons Unsweetened Almond Breeze Almondmilk Coconutmilk Original

1/3 cup carob powder

1 stick unsalted butter

3-4 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup toasted coconut

Instructions

Preheat oven to 400 degrees F. Butter and flour a 9 by 13 inch pan.

Make the cake. In a medium bowl, stir together sugars, flour, carob, baking soda, and cinnamon until well combined.

In a large bowl, mix eggs, butter, milk, oil, water, and vanilla together. Add the dry ingredients and mix until a thin, smooth batter forms. Pour into the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

While the cake bakes, make the frosting.

Whisk together milk and carob in a medium saucepan until fully combined. Add the butter and place the pan over medium heat. Whisk frequently until the butter melts. Remove from the heat and whisk in the sugar and vanilla. Add enough sugar so that the frosting is somewhat thick yet still very pourable.

Once the cake is baked, pour the hot frosting over the hot cake. Serve immediately or allow to cool in the pan. Cake may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave for 30 seconds to 1 minute.

Notes

Recipe adapted from Food Lust People Love

http://piesandplots.net/coconut-carob-texas-sheet-cake/

This post is sponsored by Almond Breeze Almondmilk.

Carob Brooklyn Blackout Cake

Carob Brooklyn Blackout Cake

This is what I made for Easter. Along with a slow braised leg of lamb.

You should be jealous. Very jealous.

Yes, I know this cake is make with carob. And everyone thinks carob is weird and gross.

Carob Brooklyn Blackout Cake

Rest assured this cake is far from weird or gross. In fact, if you gave this cake to even the most verdant chocoholic, they’d never know the difference. EVER!

Even Mom was leery of the rich, almost black pudding, the chocolatey looking cake, and the fluffy frosting that left us in a cloud of carob. But once she tasted them, she was converted instantly.

Be careful not to overbake the cake. Mine was the tiniest bit dry, but once the pudding soaked into it, any dryness vanished into a distant memory. My favorite part of the cake was the bites where the cake and pudding became one.

Carob Brooklyn Blackout Cake

Traditionally the pudding is used as filling and frosting, but I stuck with Half Baked Harvest’s idea to add buttercream to the outside. Best decision EVER! It’s an inspired and totally necessary addition.

I have never had a cake slice as beautifully as this one. It rivals any bakery or restaurant slice in look and certainly taste. I may not have ever had a cake taste this good either.

Carob Brooklyn Blackout Cake

The fluffy cake. The rich pudding soaking into the cake. The sweet frosting. My oh my, this is pretty much the perfect cake.

I can’t stop thinking about it. I’m just going to have to make it again ASAP. You should make it too!

Carob Brooklyn Blackout Cake

Carob Brooklyn Blackout Cake

Prep Time: 2 hours

Cook Time: 50 minutes

Total Time: 2 hours, 50 minutes

Yield: 10-12 servings

Ingredients

Cake

1 stick unsalted butter, room temperature

¼ cup canola oil

1 ½ cups granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

¾ cup carob powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 cups all-purpose flour

¼ cup cornstarch

1 cup milk (I used almond, use what you love!)

Pudding

3 cups water, divided

2 ½ cups granulated sugar

1 tablespoon honey

1 cup carob powder

Scant 2/3 cup cornstarch

5 ½ tablespoons unsalted butter, cold, cubed

1 teaspoon pure vanilla extract

Frosting

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

¼ cup carob powder

1 teaspoon pure vanilla extract

1-2 tablespoons milk, if necessary

Instructions

Make the cake. Preheat the oven to 350 degrees F. Butter 2 8 or 9 inch cake pans. Line the bottom with parchment and butter the parchment.

Cream the butter, oil, and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Add the eggs one at a time, making sure each is mixed in before adding another.

Beat in the vanilla, carob, baking powder, baking soda, and salt. Add the flour and milk alternately, beginning and ending with the flour.

Divided batter between the two pans and bake for about 25 minutes, until set and a toothpick inserted in the center comes out with only a few moist crumbs. Cool in pans about 15 minutes, before carefully inverting onto plates to cool completely.

Make the pudding. In a large saucepan, bring 2 ½ cups water, sugar, honey, and carob to a boil, whisking occasionally. Meanwhile, in a small bowl whisk together cornstarch and remaining ½ cup of water. Once the sugar mixture comes to a boil, whisk in the cornstarch mixture.

Bring to a boil and cook, whisking constantly, until the mixture thickens substantially, 2-3 minutes. Remove from the heat and stir in the butter one piece at a time, followed by the vanilla. Pour into a bowl, cover with plastic wrap and allow to chill until completely cool.

Make the frosting when ready to assemble the cake. Beat butter and sugar using a hand or stand mixer until light and fluffy. Add carob and vanilla and beat until fluffy and combined. My frosting was creamy and spreadable at this point, but if yours is not, add milk 1 tablespoon, at a time until it is.

Assemble the cake. Slice once of the cakes in half horizontally. Place on a cake stand. Cover with a generous amount of pudding. Place the other half of the cake on top. Cover that with a generous amount of pudding. Slice the other cake in half horizontally. Place the nicer of the two halves on top. Cover the cake with the frosting. I poured some additional pudding on top too.

Take the final, unused layer of cake and crumble it up with your hands. Push the crumbs into the frosting on the top and sides of the cake. Refrigerate for at least two hours before serving. Cake may be stored in an airtight container in the refrigerator for up to 3 days.

Notes

Recipe adapted from Half Baked Harvest Additional chilling time is necessary

http://piesandplots.net/carob-brooklyn-blackout-cake/

Easter Candy Bark #SundaySupper

Easter Candy Bark

Leftover Easter candy isn’t really a problem in my house. Leftover candy of any kind isn’t really a problem, in fact.

I’ve told you before I am obsessed with candy of all kinds.

So if I don’t have leftover candy in the house, I panic.

Easter Candy Bark

Because sometimes all of us crave jelly beans in October. You might not have a super-secret stash hidden from the rest of the family, but I do, because jelly beans are not to be messed around with.

My pantry is stocked with bag after bag of candy. Jelly Belly is a favorite, Williams-Sonoma has awesome sweets, and I have discovered a serious weakness for Starburst jelly beans.

Easter Candy Bark

I am pretty much literally a kid in a candy store . . . in my own house. How awesome is that???

But in case you have leftover Easter candy that you want to use up, make this Easter Candy Bark.

Easter Candy Bark

It is gluten free, no bake, ridiculously easy to make, and super versatile. Feel free to use whatever chocolate you want, as well as any candies. This is your creation. It’s such a great thing to make with kids too.

I hope you all have a great Easter and indulge in a little Easter candy!

Easter Candy Bark

Easter Candy Bark #SundaySupper

Prep Time: 10 minutes

Total Time: 1 minute

Yield: Varies

Ingredients

1 12 ounce bag white chocolate chips

1 teaspoon vegetable oil

1 large Peep bunny

¼ cup assorted jelly beans

¼ cup gummy butterflies

Instructions

In a medium microwave safe bowl, combine chips and oil. Microwave on high in 30 second increments, stirring in between, until fully melted.

Pour white chocolate onto a parchment lined plate or baking sheet. Spread into an even and relatively thin layer.

Top with bunny, jelly beans, and butterflies, slightly pressing each into the chocolate.

Allow to harden completely before breaking into pieces and storing in an airtight container at room temperature for up to 1 week.

Notes

Additional cooling time is necessary. Feel free to use whatever candy and chocolate you wish.

http://piesandplots.net/easter-candy-bark-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers:

Breakfast and Brunch:

Main Dishes:

Soups and Salads:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Easy Easter Solutions with White Chocolate Clusters

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasterEssentials #CollectiveBias

Easy Easter Solutions with White Chocolate Clusters

The weather has finally broken, which can only mean one thing: Easter is just around the corner. Somehow amid all our other responsibilities we’re supposed to make treats, throw Easter egg hunts, dye eggs, make an elaborate dinner, build an Easter basket, and do it all without breaking a sweat.

I don’t know about you, but I totally need some shortcuts to get me through. When you’re making all the treats and baskets and goodies for kids to take to school, you still have to have dinner every night. You might not always have time to make it, so DIGIORNO® pizzeria!™ Supreme Speciale Pizza is your new best friend.

DiGiorno Pizza

DiGiorno Pizza

It feeds a crowd, so it’s perfect for times when you’re entertaining and want to provide your guests with a satisfying, delicious meal that tastes like it came from your favorite pizzeria, just like the name suggests. The Supreme Speciale Pizza has a crust that’s crispy on the outside and light and airy on the inside. It’s also loaded with fresh ingredients, lots of toppings (pepperoni and sausage – yum!), and has no artificial flavors. I can’t wait for the pizzeria! Thin Crust Pizzas either!

Buying the Pizza

Had to rock my cat sunglasses on my shopping trip!

Nestlé’s products are another amazing Easter solution. When I picked up the pizza on my last trip to Walmart, I was on the hunt for Nestlé’s White Chip Lemon Cookie Dough, but I came empty handed. My eyes are still peeled for it, and yours should be too – it sounds ah-mazing! Instead, I stocked up on Nestlé’s Premiere White Morsels, which I always have in my pantry.

White Chocolate

Melty white morsels!

White Chocolate Clusters

Popping on the jelly beans!

White Chocolate Clusters

Gotta let them cool!

I love whipping up treats to show the people closest to me how much I care about them, and when I can do that in an easy, no bake, gluten free way, I say that’s even better. My easy White Chocolate Clusters are the perfect thing to make with kids.

All they take is some melted Premiere White Morsels, a drop of oil, and your choice of mix ins and toppings. I used jelly beans and peanuts, but any kind of nut will work as would just about any kind of candy or even dried fruit. It’s your creation, so have fun with it! Try to make clusters with a variety of textures and flavors. The peanut ones have crunch and a hint of savory flavor, while the jelly bean ones have a burst of fruity flavor.

It’s easy to take time to enjoy the Easter season while still making homemade treats and not letting the stress get to you. What are your #EasterEssentials?

White Chocolate Clusters

Easy Easter Solutions with White Chocolate Clusters

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Yield: About 24 clusters

Ingredients

1 12 ounce bag Nestlé’s Premiere White Morsels

1 teaspoon olive or canola oil

¼ cup colorful, fruit flavored jelly beans

1 cup dry roasted unsalted peanuts

Instructions

Line a sheet pan with parchment paper.

In a medium microwave safe bowl, place morsels and oil. Microwave on high in 30 second increments, stirring in between until fully melted.

For the jelly bean clusters, place dollops of the melted morsels on the prepared pan. Allow to set for 1-2 minutes before putting jelly beans on top.

For the peanut clusters, stir in the peanuts. Dollop the mixture onto the prepared pan.

Allow all the clusters to set at room temperature about 1 hour. Clusters may be stored in an airtight container at room temperature for up to 1 week.

Notes

Additional cooling time is necessary

http://piesandplots.net/easy-easter-solutions-with-white-chocolate-clusters/

White Chocolate Peanut Butter Pretzels

White Chocolate Peanut Butter Pretzels

So it’s Valentine’s Day this week. Are you celebrating? It might be obvious that I am not. Don’t get me wrong, a small gift from my parents is always welcome (hint, hint), but it’s just another day, except everyone’s celebrating their love and I don’t have a love in my life.

Maybe I was crazy thinking Match.com would be the answer to my never ending search for love, but I kind of thought it might lead to something. I’ve heard so many people talk about how wonderful it is. How they’ve met their boyfriends/girlfriends/husbands/wives . . . even just a friend.

White Chocolate Peanut Butter Pretzels

Me? I’ve been on three lame dates. I’ve sent well over a hundred different guys an email. And you know what? Most of them ignore me. And I really don’t know why. It’s making me feel like something is wrong with me.

Then there are the guys I talk to for awhile. Then they just stop. For no reason. Out of the blue. It makes me crazy. Men are incomprehensible.

White Chocolate Peanut Butter Pretzels

Oh, and lest I forget the guy who seemed kind of normal and nice. We chatted. He said he thought we’d be better as friends than boyfriend/girlfriend. This was fine with me. I can use a friend. After all of this you know what he did? He sexted me. At least I think it was a sext. I’m not exactly well versed in that field. Needless to say I’ll be ignoring that message.

There is one other guy. He seems nice, but he’s been stringing me along for a couple months. He has had a lot going on, but is it weird he hasn’t wanted to meet?

White Chocolate Peanut Butter Pretzels

Maybe by next Valentine’s Day I’ll have some more love in my life. Or maybe I should face facts and get a cat.

White Chocolate Peanut Butter Pretzels

Then again, I could just make more of these pretzels because I am in love with them. They are so easy to make, and can easily be made gluten free with gluten free pretzels, but there’s something about their sweet and salty, crunchy goodness that keeps me going back for more every single day. They’d be a great gift for your Valentine, or perhaps an even better way to drown your single girl sorrows while watching a movie. You know which option I’ll be using :)

White Chocolate Peanut Butter Pretzels

White Chocolate Peanut Butter Pretzels

Prep Time: 10 minutes

Cook Time: 2 minutes

Yield: About 24 pretzels

Ingredients

24 pretzel twists, more as needed

1 cup white chocolate chips

1 cup peanut butter chips

2 teaspoons vegetable oil, divided

Assorted sprinkles

Instructions

Melt white chocolate chips and 1 teaspoon oil in a microwave safe bowl in the microwave in 30 second increments, stirring in between, until melted.

Melt peanut butter chips with the remaining teaspoon of oil in a separate microwave safe bowl in the microwave in 30 second increments, stirring in between, until melted.

Dip pretzels in either white chocolate, peanut butter or both until fully coated. Shake off the excess coating. Set on a piece of parchment paper. Sprinkle with sprinkles if desired while still warm. Alternately drizzle with either white chocolate or peanut butter.

Allow pretzels to harden completely on parchment paper before storing in an airtight container for up to 1 week at room temperature

http://piesandplots.net/white-chocolate-peanut-butter-pretzels/

Peanut Butter Pretzel Truffles

Peanut Butter Pretzel Truffles

Waiting is the worst. Waiting for feedback on my screenplay. Waiting for spring. Waiting for a good guy to come along on Match and sweep me off my feet. Waiting. Lots and lots of waiting.

Is it just me or is life full of a lot of waiting? I feel like I’m always looking forward to the next thing, waiting for something amazing to happen.

Peanut Butter Pretzel Truffles

Maybe it’s how our society is these days. We have come to expect answers and results immediately with our constant need for validation when it comes to anything and everything. We text and stare impatiently at the phone waiting for that little symbol to tell us we have a return message ready to be viewed. We post on social media hoping for like and replies and retweets. It’s crazy and even crazier to think that not too long ago we weren’t attached to our phones. Maybe life was better then, maybe it wasn’t.

Peanut Butter Pretzel Truffles

While I do all of this waiting, time vanishes before my eyes. I don’t understand how summer was months ago and the holidays and my birthday managed to vanish once again. What did I do with the past year? Better question: what will I do with this year?

That question remains unanswered as I wait, not too patiently, for my future to reveal itself.

Peanut Butter Pretzel Truffles

What you don’t have to do much waiting for are these easy to make Peanut Butter Pretzel Truffles. They are salty, sweet, no bake goodness. The inside is a crunchy, gooey combination of pretzels and peanut butter and then the whole thing is coated in sweet white chocolate. I found these totally addictive and so did Dad who asked for seconds.

They are the perfect homemade Valentine’s treat for a special loved one and can definitely be made gluten free with gluten free pretzels or peanut free with almond butter. Don’t wait a single moment, make these Truffles today!

Peanut Butter Pretzel Truffles

Peanut Butter Pretzel Truffles

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Yield: 15 Truffles

Ingredients

2/3 cup creamy peanut butter

1/3 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup crushed pretzels

1 cup white chocolate chips

1 teaspoon vegetable oil

Instructions

In a medium bowl, stir together peanut butter, sugar, vanilla, and pretzels until well combined. Grab tablespoon sized portions and roll into balls. Place on a sheet pan lined with parchment and refrigerate for at least 1 hour and up to overnight.

After the truffles have chilled, melt the white chocolate chips with the oil in the microwave, in 30 second increments, stirring in between until fully melted.

Dip each truffle into the chocolate and coat completely. Place back on the tray to harden. Truffles may be stored in an airtight container at room temperature for up to 1 week.

Notes

Recipe adapted from Martha Stewart Additional chilling time is necessary Make these gluten free with gluten free pretzels or peanut free with almond butter!

http://piesandplots.net/peanut-butter-pretzel-truffles/

Cinnamon Roll Popcorn

Cinnamon Roll Popcorn

It’s official. I am now 25. Yesterday was my birthday. Another year has come and gone so quickly. I often cannot believe I am 25; in fact sometimes I forget. On some occasions I feel older, others younger. Age doesn’t really mean much these days. It’s all about how you feel.

I celebrated more than I usually do. Typically I keep birthdays low key, but I’ve realized time is fleeting and life is short, so I should have fun while I can. So I went to see Kathy Griffin with my friends Katie and Kaitlyn at the Soundboard at Motor City Casino.

My friends and me

Kaitlyn, Me, and Katie

I’m a huge Kathy Griffin fan and have been for years. I never missed an episode of My Life on the D-List and saw her perform a few years back with Dad. He must be more of a fan than I realized as he offered to go with me again ;) When she was coming to town the night before my birthday, I felt like it was fate, and I had to go.

It was great to get all dressed up and go out and party with my friends in our front row seats. Kathy was hilarious! I haven’t laughed that hard in a long time, and it was great to let go of all my stress and just have a good time. I can always count on Kathy for that. By the way have you seen her on Fashion Police yet? So funny, though no one can ever really replace Joan Rivers.

Cinnamon Roll Popcorn

There was definitely an abundance of over served people at the show, if you know what I mean. This included one lady who fell onto the floor and had to be escorted out of the theatre by about five security people.

Clearly it was my most exciting birthday for many reasons. Then on my actual birthday, I chilled and watched movies, took a day off baking and blogging and writing, and got the best birthday present ever: an Alexander McQueen clutch. It’s insanely gorgeous – I’ve always wanted one.

Cinnamon Roll Popcorn

So it was my best birthday ever . . . maybe that means it will be my best year ever. Fingers crossed!

You’ll want to celebrate all occasions with this Cinnamon Roll Popcorn. It is super easy to make since the caramel is made in the microwave. The house smells amazing while it’s cooking – just like cinnamon rolls are baking. And then there’s the taste. It is super crunchy with tons of cinnamon flavor. I love the addition of pecans too since they get so toasty in the oven. This gluten free snack is definitely a birthday worthy treat!

Cinnamon Roll Popcorn

Cinnamon Roll Popcorn

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: Varies

Ingredients

8-10 cups popcorn (from about ½ cup of kernels)

1 cup pecans

½ cup packed light brown sugar

1 tablespoon ground cinnamon

1 stick butter

¼ cup dark corn syrup

1 teaspoon pure vanilla extract

½ teaspoon baking soda

Instructions

Preheat oven to 250 degrees F. Line a large baking sheet with parchment.

Spread the popcorn onto the baking sheet in a relatively even, single layer. Sprinkle with pecans.

In a large, microwave-safe bowl, stir together brown sugar and cinnamon. Add butter and corn syrup and microwave for 30 seconds. Stir to combine. Microwave an additional 2 minutes. Stir the mixture well, then microwave for an additional 1 minute 30 seconds. Be careful as the mixture will be very hot and bubbly.

Stir in the vanilla and baking soda. Pour as evenly as possible over the popcorn on the tray. Stir well to coat the popcorn.

Place in the oven and bake for 30 minutes, stirring every ten. Allow to cool completely on tray and break into pieces. May be stored in an airtight container at room temperature for up to 1 week.

Notes

Recipe adapted from Remodelaholic

http://piesandplots.net/cinnamon-roll-popcorn/

Carob Bumpy Cake #Sunday Supper

Carob Bumpy Cake - Moist cake with marshmallow fluff and glaze

So, I am curious. Have you watched The Interview? I heard about the movie long before the recent controversy began, and truthfully, I knew right away it wasn’t my kind of movie. I watch at least two movies a week, but I had a feeling this wouldn’t be one of them. I like a comedy as much as anyone else. We all need a good laugh sometimes. But there’s a line between comedy and stupid and I had a feeling The Interview would cross the line.

However, once all the controversy began and Sony pulled the film from theatres, I knew I’d watch it. I wouldn’t go to theatres to see it, but I haven’t seen a movie in the theatre for about ten years, so I’m not making a statement about The Interview.

Carob Bumpy Cake

Watching it wasn’t about loving it, but about making a point. I wanted to watch it because it seemed like the American thing to do to prove, even if just to myself, that I have the freedom to watch it and I’m not afraid to do so.

What I was surprised about is that I kind of loved The Interview. Yes it was silly and many of the jokes went way too far. Like waaaaaay too far. However, it made me laugh out loud, something not many movies do. A lot of it was smart and clever and funny. I could even imagine watching it again. So if you have some free time you might want to check it out.

Carob Bumpy Cake

You might also want to make this Carob Bumpy Cake. Bumpy Cake is the only classic Detroit area dessert I could think to make, so I whipped it up for this week’s Sunday Supper of hometown favorites and I am so glad I did.

I’ve never had traditional bumpy cake since it’s super chocolate-y, but I don’t think anyone could tell this version was made with carob. Even Mom couldn’t get enough of it and she has always been a little leery of carob.

Carob Bumpy Cake

The carob cake base is rich and moist, kind of like Devil’s food cake. I swapped out the traditional buttercream bumps for marshmallow fluff. Not only does this make the cake easier to make but it also takes out some of the rich, buttery-ness in favor of light, sweet fluff. The simple chocolate glaze on top rounds out the whole thing. The components are all stars in their own right and together they make a magical combination.

Carob Bumpy Cake

Carob Bumpy Cake #Sunday Supper

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 18 servings

Ingredients

Cake

1 cup water

½ cup canola oil

1 stick unsalted butter

3 heaping tablespoons carob powder

2 cups granulated sugar

2 cups all-purpose flour

3 large eggs

½ cup milk (I used almond – use what you love)

1 teaspoon baking soda

1 teaspoon pure vanilla extract

Glaze

1 box confectioners’ sugar

½ cup carob powder

¼ milk (I used almond – use what you love), plus more as needed

2 teaspoons pure vanilla extract

1 jar marshmallow fluff for assembly

Instructions

Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.

In a large bowl, stir together flour and sugar.

In a medium saucepan, combine water, oil, butter, and carob powder. While stirring frequently, bring it to a boil over medium heat. Once it boils, remove it from the heat and pour it into the sugar mixture. Stir until combined. Add eggs, milk, baking soda, and vanilla and mix until fully combined.

Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely in pan. Cake may be made 1 day ahead of time.

Once the cake is totally cool, spread rows of marshmallow fluff on the cake. Don’t worry if they run together a little. Use the whole jar. Place the cake in the refrigerator for at least 30 minutes.

While the cake chills, make the glaze. In a large bowl, whisk together sugar and carob powder. Slowly whisk in milk and vanilla. Add more milk as necessary until a thick, yet pourable consistence is formed. Pour over the cake with marshmallow fluff. Cake may be stored in the refrigerator for up to 3 days in an airtight container.

Notes

Additional cooling time is necessary

Recipe adapted from Confessions of a Cookbook Queen

http://piesandplots.net/carob-bumpy-cake-sunday-supper/

Don’t forget to check out the other Sunday Supper dishes!

Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Crunch Bars

Homemade Crunch Bars

What are you passionate about? Mom and I were watching the news one recent evening and the anchor said that question is frequently asked in job interviews. Strangely enough, the anchor also noted that many people don’t have an answer.

That sounded crazy to us as both of us started rattling off the different things about which we are passionate. Can you answer the question? I hope so because life is nothing without some passion.

Homemade Crunch Bars

I’m passionate about my parents who support me through everything. I’m passionate about writing. And reading and watching TV and movies because I get to call it research. I’m passionate about baking and cooking. And I’m passionate about exercise because it makes me feel good and lets me eat everything I like to cook and bake.

I’m passionate about summer and sunshine, flowers and sundresses, high heels and sunglasses, hot pink lipstick and smoky eye shadow. I’m passionate about California, even though I’ve never been there.

I’m passionate about nail polish in every shade of the rainbow. Also actual rainbows, the moon, stars, and planets when they light up the night sky. I’m passionate about fancy nights out and quiet nights in.

Homemade Crunch Bars

I’m passionate about Snoopy and Garfield and the Saturday morning cartoons of my youth. I’m passionate about music, singing too loudly, dancing all the time, and shaking it off whenever possible.

I’m passionate about life and making it as awesome as it can be.

And I’m definitely passionate about these Homemade Crunch Bars. You literally won’t believe how easy these are to make. Some melted carob (or chocolate), mixed with white chocolate for sweetness and some Rice Krispies and bam! You have an awesome treat to gift . . . or just devour!

These are easy to make gluten free as well. You’ll be shocked at how much these taste like real Crunch bars. Or dare I say better!

Homemade Crunch Bars

Homemade Crunch Bars

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 18 bars

Ingredients

1 12 ounce bag carob chips

½ cup white chocolate chips

2-3 cups Rice Krispies, gluten free if necessary

Instructions

In a large microwave safe bowl, place the carob and white chocolate chips. Microwave on high in 30 second increments, stirring in between to promote melting and prevent burning, until fully melted. Stir in the Rice Krispies. Use 2 cups if you only want some crunch and 3 if you want extra crunch.

Pour the mixture into a parchment lined 8-inch square pan. Smooth into an even layer and place in the refrigerator for about 2 hours, until firm. Using a very sharp serrated knife, slice into candy bar sized pieces.

Bars may be stored in the refrigerator for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 1 hour.

Notes

Additional chilling time is necessary

http://piesandplots.net/homemade-crunch-bars/

Carob Peanut Butter Cups #SundaySupper

Carob Peanut Butter Cups

While I love baking, if I had to choose one sweet treat specialty, it would most likely be homemade candy. I absolutely love making it. From sticky marshmallows to melt in your mouth fudge to irresistible candy bars, the varieties and possibilities are endless. There is a candy to fit every need and whim, every craving and desire.

Candies are also lighter than many other treats. Don’t get me wrong, if I give in to my desire to face plant into the whole pan of marshmallows, candy isn’t very light! But as long as I stick to portion control, a piece of candy is the perfect mid-day snack or ending to dinner when I don’t want a heavy piece of cake or pie. I mean we all have room for one tiny piece of fudge, right?

Carob Peanut Butter Cups

Most candy is also a fun no bake treat. While some require boiling hot syrup, a lot are really simple to make. Spending a whole day in the kitchen whipping up a layer cake can be loads of fun, but sometimes I don’t have the time to do that. In just a few minutes, I often whip up candy. Plus, I imagine many would be a lot of fun for kids to make.

Fitting with this Sunday Supper’s theme of Gifts from the Kitchen, candy is also the perfect present. When packaged up in pretty cellophane bags and ribbons, anyone would be happy to tear into some homemade candy. It also lasts longer than most treats. Nearly all of the candies I make have a shelf life of at least a week.

Carob Peanut Butter Cups

Homemade Carob Peanut Butter Cups are just the treat to give your friends and family this holiday season. They are the perfect ending to any meal, are no bake, and are crazy fun to make. If you aren’t allergic to chocolate, feel free to use bittersweet, semisweet, or milk chocolate, or even a combination of them.

The snap of the carob is the perfect foil to the creamy peanut butter filling. These aren’t exactly the same as a Reese’s, but they come pretty close and will hit the spot when a candy craving strikes. In fact, you better make extra because you won’t be able to resist these peanut butter cups!

Carob Peanut Butter Cups

Carob Peanut Butter Cups

Carob Peanut Butter Cups #SundaySupper

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 12 peanut butter cups

Ingredients

2 cups carob chips, divided

1 cup peanut butter chips, divided

1 cup creamy peanut butter (I used Skippy Natural)

1/3 cup packed light brown sugar

1 cup confectioners’ sugar

Instructions

Line a muffin tin with paper liners. In a small microwave safe bowl, place 1 cup carob chips and ½ cup peanut butter chips. Microwave on high in 30 second increments, stirring in between to promote melting, until fully melted. Place dollops of the mixture in each paper liner, using all of the carob mixture. Spread out to cover the entire base of the paper liner. Refrigerate for about 20 minutes.

In a medium bowl, stir together peanut butter, brown sugar and confectioners’ sugar until fully combined.

Once the carob base has chilled, divide the peanut butter mixture equally among the muffin tins, covering the carob base completely.

In the same small microwave safe bowl as before, melt the remainder of the carob and peanut butter chips, microwaving on high in 30 second increments, stirring in between.

Cover the peanut butter layer completely with the melted carob mixture. Refrigerate until firm, about 30 minutes.

Peanut butter cups may be stored in the refrigerator in an airtight container for up to one week, or frozen, wrapped in parchment and foil, for up to 3 months. Thaw at room temperature about an hour.

Notes

Additional chilling time is necessary

http://piesandplots.net/carob-peanut-butter-cups-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Beverages:

Bread:

Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:


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