Coca-Cola Cupcakes with RITZ Crust

This shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company. All opinions are mine alone. #GameDayGreats #CollectiveBias

Coca-Cola Cupcakes with RITZ Crust

Great memories are really important to me.  They make bad times better and good times great.  They help connect me to those that are no longer a part of my life.  Being able to reflect upon some of my favorite moments over the past years, is a delight.

I’m always thinking of fun and new exciting things to do to make new memories, because, while those old memories are great, new ones are always welcome.

Coca-Cola Cupcakes with RITZ Crust

I have a list of restaurants I want to go to.  I am always looking for the next concert or event to attend.  And even at home, I love cooking and baking new recipes, especially with Mom, that I can share with my family and friends.  In fact, food memories are some of the best and strongest ones upon which to rely.

When fall rolls around and we spend more time indoors and in the kitchen, I love coming up with new recipes.  These Coca-Cola Cupcakes with a RITZ crust, Coca-Cola buttercream, and a Wheat Thin crumble, they are sure to create lasting memories.

Every Sunday, football filled the TV from the moment the pregame comes on at 10 am to 8 pm or so when the afternoon games wrap up.  I may not be the world’s biggest football fan, I leave that to Mom, but it’s fun to watch the games and cheer my team on.  They even got a win this week!

Coca-Cola Cupcakes with RITZ Crust

If you are a football fan, or even if you aren’t, you know food and football go hand in hand.  And while all those classic game day foods like chili and nachos and pizza are great, there’s nothing like a sweet treat while I watch.

And if you aren’t a football fan, these cupcakes are perfect for any event, party, or just to share with a couple friends.  Whatever you love to do that brings you together with the people you love to make new memories will only be better with these cupcakes.

Coca-Cola Cupcakes with RITZ Crust

What makes these cupcakes so special is that they take the classic chocolatey Coca-Cola cake and take it up a few notches with the buttery, crispy RITZ crust and the crunchy crumb topping that you’ll want to steal off all the cupcakes.  Oh and that buttercream!  It is silky smooth and I love the hint of Coca-Cola flavor that comes through.  While some cupcakes are one note, these have different textures as well as sweet and salty flavors to satisfy everyone.

Shopping at Kroger

Stock up on Coca-Cola and Mondelez treats at your local Kroger, like I did, so #GameDayGreats are on the way for you and your family and friends!

Coca-Cola Cupcakes with RITZ Crust

Coca-Cola Cupcakes with RITZ Crust

Prep Time: 40 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 cupcakes + a mini cake

Ingredients

Cupcakes
2 cups Coca-Cola
1 cup carob or cocoa powder
1 stick unsalted butter
1 ¼ cups granulated sugar
½ cup packed light brown sugar
2 cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon kosher salt
2 large eggs
Crust
1 ½ cups crushed RITZ crackers
4 tablespoons unsalted butter, melted
¼ cup granulated sugar
Frosting
2 ½ sticks unsalted butter, room temperature
5 cups confectioners’ sugar
½ cup Coca-Cola
Wheat Thin Crumble
½ cup flour
¼ cup granulated sugar
½ crushed Wheat Thin Crackers
4 tablespoons vegetable oil

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. If you have it, prep another small cake pan for extra batter.
  2. Make the cupcakes. In a large bowl, melt the Coca-Cola, carob or cocoa powder, and butter in the microwave in 30 second increments until fully melted. Whisk in the sugars and allow to cool briefly before whisking in the eggs, followed by the flour, baking soda, and salt. There will still be some lumps in the batter – this is okay.
  3. Make the crust. In a small bowl, stir together the RITZ, butter, and sugar. Press about a tablespoon of the crust mixture into the bottom of each cupcake liner. Press the remaining mixture into the small cake pan.
  4. Divide the batter evenly among the cupcake liners, filling just about to the top. Pour the remaining batter into the cake pan. Bake for 25-35 minutes until a toothpick inserted in the center of the cupcakes and cake comes out clean or with a few moist crumbs. Cool completely in pan.
  5. Make the crumble. In a small bowl, stir together flour, sugar, Wheat Thins, and oil until clumps form. Spread onto a parchment lined baking tray and bake at 350 degrees for about 15 minutes, until golden brown. Cool completely.
  6. Make the frosting, in a large bowl, beat butter on medium speed using a hand or stand mixer. Slowly add 3 cups of the sugar and mix in. add the Coca-Cola, followed by the rest of the sugar and beat until smooth, light, and fluffy.
  7. Assemble the cupcakes. Spread a heaping amount of frosting on each cupcake. Sprinkle with the crumble, pressing it into the frosting gently. Cupcakes may be stored in an airtight container at room temperature for up to 3 days, of frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour.

Notes

Cupcakes adapted from A Cozy Kitchen

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/coca-cola-cupcakes-with-ritz-crust/

Peach Layer Cake

Peach Layer Cake

Did you watch the Olympics?  Tell me I’m not the only one who was completely and totally obsessed and riveted from start to finish.

I watched swimming, track and field, beach volleyball, gymnastics, archery, wresting, judo, badminton, table tennis, and more.  All day long.  We’re talking twelve hours a day.  Not that I just sat on the couch and did nothing, but it was on all day and I kept up.

Peach Layer Cake

Of course, with all this watching, I spent much of the last two weeks wondering if secretly somewhere inside me is a gold medal award winning swimmer … even though I can’t swim.  Also if it’s too late to get into rhythmic gymnastics, because I feel like I could actually do that.

Alas, it’s now all over and I don’t have, and it’s pretty safe to say, never will, a gold medal.  Even so, I really only want the Olympics back on.  I need something to watch, something to cheer for, and I don’t want summer to come to an end.

Peach Layer Cake

This is just another sign, along with the incessant mentioning of out “fall like weather” this week that doesn’t particularly seem fall like to me in the slightest, that doom … I mean fall … is impending.

There is something hopeful about the Olympics and summer, and I think we could all use more of that feeling right now with all that is going on in the world.

Peach Layer Cake

So I’ll just have to hang onto summer and find hope in this Peach Layer Cake.  It’s a different kind of layer cake.  A giant 9 by 13 layer cake with tart cherry jam in the middle and Italian buttercream on the outside.

The cake is soft and almost fall apart moist, loaded with fresh peaches.  The jam adds a nice tartness, but it is really that buttercream, that steals the show.  If you have never had or made Italian buttercream, don’t be intimidated by it.  It’s really not that hard to make and it is the BEST frosting you will ever have I promise.

Peach Layer Cake

It tastes like ice cream and whipped cream had a baby and were flecked with lots of vanilla bean seeds.  It’s light and airy, melts in your mouth, and not too sweet.  In fact, it doesn’t even need cake, but it’s not considered okay by most people to eat it by the spoonful right out of the mixer bowl.

Seriously though, make the cake, make the frosting.  It is gold medal worthy.

Peach Layer Cake

Peach Layer Cake

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Yield: 24 servings

Ingredients

Cake

4 cups chopped peaches or nectarines, white or yellow

2 sticks unsalted butter, room temperature

1 cup granulated sugar

1 cup packed light brown sugar

1 tablespoon pure vanilla extract

4 large eggs

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

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

4 cups all-purpose flour

Frosting

1 ½ cups granulated sugar

½ cup water

2 tablespoons honey

5 large egg whites

1/2 + ¼ teaspoon cream of tartar

3 sticks unsalted butter, room temperature

2 teaspoons vanilla bean paste

1 jar tart cherry jam, for assembly

Instructions

Make the cake. Preheat the oven to 350 degrees F. butter 2 9 by 13 inch pans, line with parchment leaving overhang to pull the cakes out later, and butter the parchment. If you only have 1 pan, bake one cake, let it cool a bit, remove it, and bake the second in the same pan.

In a large bowl, cream butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer would also work. Beat in the vanilla, followed by the eggs one at a time, until once again light and fluffy.

In a medium bowl, stir together the cinnamon, baking powder, baking soda, salt, and flour. Alternately add the flour mixture and milk to the butter mixture, stirring until just combined. Fold in the peaches and divide the batter evenly among the two pans. If you only have one, pour half in and bake the other half when it’s done.

Bake the cakes 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.

Make the frosting. In a small saucepan, stir together the sugar, water, and honey. Cook over medium high heat, stirring frequently until the sugar dissolves. Then insert a candy thermometer and cook until the mixture reaches 240 degrees F. Alternately, you may use a small bowl of ice water to test a small amount of the hot syrup as it cooks. If it forms a soft ball in the water, it’s ready to go.

Meanwhile, in the bowl of a stand mixer with a whisk attachment beat the egg whites and cream of tartar on high until stiff peaks form. Once the syrup and egg whites are ready, turn the mixer down to medium low and slowly drizzle the syrup in. once all the syrup has been added, turn the mixer back up to high and beat for about 13 minutes, until the mixture is fluffy and cool.

Add the butter 1 tablespoon at a time to the running mixer – watch your fingers! Once all the butter has been added, if the frosting is soupy refrigerate it for about 15 minutes, then beat it again and it should come together. This always happens to me. Beat in the vanilla bean paste.

Assemble the cake. Using the parchment overhang, remove one cake. Place it on a serving platter and use the frosting to make a boarder around the edge of the cake to hold in the jam. Spread the jam over the rest of the top of the cake. Place the other cake on top. Frost with the remaining frosting.

Serve immediately or store in the refrigerator in an airtight container for up to 3 days. Cake may also be frozen in pieces, 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

Recipe adapted from Smitten Kitchen

http://piesandplots.net/peach-layer-cake-2/

Rice Krispies Treat Birthday Cake #SundaySupper

Rice Krispies Treat Birthday Cake

I make a birthday cake for you … well not for you, for America.  Because it’s America’s birthday tomorrow and if there is any birthday that deserves an awesome birthday cake it’s obviously America.  So happy birthday, America, I think you’re going to love this cake.

And you, my readers, are too.  Because, you see, this isn’t any ordinary birthday cake.

Rice Krispies Treat Birthday Cake

I get it; it’s summer and hot and tomorrow is the Fourth and you need a last minute dessert and making a traditional layer cake is so not going to happen.  I totally hear you.

Rice Krispies Treat Birthday Cake

But while this layer cake looks totally normal on the outside, on the inside, it’s Rice Krispies Treats made with Red, White, and Blue Rice Krispies.  And it’s totally amazing!

The “cake” is the softest, gooiest, BEST Rice Krispies Treat you will ever have.  I promise.  It’s just so good.

Rice Krispies Treat Birthday Cake

But then I made seriously irresistible vanilla bean buttercream frosting to fill and cover the cake.  I could eat that frosting by the spoon.  Okay, so I did eat some of it with a spoon, but on the cake, it’s even better.

With the cereal treats and the fluffy buttercream, this is pretty much the cake of my dreams, and dare I say better than a traditional birthday cake.

Rice Krispies Treat Birthday Cake

This is so easy and fun to make, so there’s no excuse to celebrate America’s birthday and some seriously good food this Fourth of July or any day in fact.

Rice Krispies Treat Birthday Cake

Rice Krispies Treat Birthday Cake #SundaySupper

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Yield: 18 servings

Ingredients

Treats

1 box Red, White, and Blue Rice Krispies

5 tablespoons unsalted butter, cubed

1 16 ounce bag mini marshmallows

Frosting

2 sticks unsalted butter, super soft

1 tablespoon vanilla bean paste

1 box confectioners’ sugar

Instructions

Make the cereal treats. In a large microwave safe bowl combine butter and marshmallows. Microwave until fully melted. Start with 1 minute, stir and then continue microwaving in 30 second increments until fully melted. Stir in the Rice Krispies, reserving a few for decoration.

Once the treats have been stirred together, pour them into a round vessel of your choice. I used a large saucepan lined with cling wrap. Press the treats down very firmly. Allow to cool completely, at least 1 hour.

When ready to assemble the cake, make the frosting. In a large bowl, beat butter and vanilla bean paste until combined. I did this with a hand mixer, but a stand mixer would work as well. Slowly add the sugar and beat it in. If the frosting is too thick, add a bit of milk. Mine was perfect without the milk. Beat the frosting for 2-3 minutes once all the sugar has been added to make it super fluffy.

Using a serrated knife, slice the treat in half horizontally. Place the bottom half on your serving plate. Heap some frosting on it and spread it into an even layer. Place the top half of the treat on top and use the remainder of the frosting to cover the top and sides of the cake. Decorate with the remaining Rice Krispies.

Cake may be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

http://piesandplots.net/rice-krispies-treat-birthday-cake-sundaysupper/

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

All-American Appetizers

America the Beautiful Beverages

Raise the Flag Breakfasts

For the Red, White and Blue Salads and Main Dishes

Oh Say Can You See 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.

Churro Cupcakes #SundaySupper

Churro Cupcakes #SundaySupper
I turned 26 on my most recent birthday back in January.  But I think that’s a lie.  I think I’m secretly 80.  There’s some kind of Benjamin Button thing going on here.

When did all of my excitement come from things that would excite any grandparent?  I should be young and hip and cool, but instead, I’m constantly referring to things from back in my day.  You know like landlines (which I still prefer to use over my cell phone) and VCRs.  I know all the old music and TV shows and pop culture references that my peers think are something that has been made up for their amusement.

Churro Cupcakes

It seems the vast majority of my day to day happiness comes from things like watching the birds out the window, playing along with games shows, and talking to the TV during talk shows as though I am a valued part of the conversation.

And then there’s the fact that pretty much every time I move some part of my body cracks.  Knees, shoulders, back.  I sound like Rice Krispies – snap, crackle, pop.

I feel like I’ve been an old soul since I was born.  I never rebelled or partied.  I’ve never gone clubbing or been a part of the in crowd.  I’m a misfit who should have been born several decades ago apparently.

Sometimes I wish I was normal.  Just like everyone else, blending right into the crowd.  It would make things so much easier.  It would make life much more bearable because there are a lot of differences we still refuse to accept.

Churro Cupcakes

But then I remind myself that it’s okay, if not good, to be different.  To be me in spite of all the pressure, and there is plenty of pressure, to assimilate.  See, the people who assimilate are not the ones who change the world.  It is the ones who ignore the haters who create computers and Facebook and music.  And I choose to be one of those people, even if some days I have to wage an interior battle to remind myself of this.

Baking is another thing that makes me an old soul.  I enjoy home cooked meals and fresh baked goods that came from my oven.  And these Churro Cupcakes, they are sure to be a hit.

I’ve never actually had a churro, so I can’t compare them flavor wise, but I can tell you that these super cinnamon-y cupcakes are out of this world.  They are so good they don’t even need frosting.  Soft and melt in your mouth with tons of flavor, I could eat the cupcakes all day long.

But I had to make frosting for them because I do love frosting.  I topped them with a chocolate cream cheese frosting since many churros are served with chocolate sauce.  I was afraid the frosting was a little soft and would fall off the cupcakes, but it held up great.  It is super creamy and has the perfect balance of sweet and tart.

Together the combination is amazing!  And the cinnamon sugar on top is the totally necessary final touch.

While it might be cool to head out on the town tonight, I think I’ll give in to my old soul and enjoy a cupcake and movie on the sofa instead.

Churro Cupcakes

Churro Cupcakes #SundaySupper

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 8 cupcakes

Ingredients

Cupcakes

½ stick unsalted butter, room temperature

½ cup granulated sugar

2 teaspoons pure vanilla extract

1 large egg

¼ teaspoon kosher salt

2 teaspoons ground cinnamon

1 ½ teaspoons baking powder

1 cup all-purpose flour

½ cup sour cream

Frosting

8 ounce cream cheese, room temperature

½ stick unsalted butter, room temperature

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

½ cup carob or cocoa powder

3 cups confectioners’ sugar

2-4 tablespoons milk, as needed

Topping

3 tablespoons granulated sugar

1 tablespoon ground cinnamon

Instructions

Make the cupcakes. Preheat oven to 350 degrees F. Line 8 wells in a muffin tin with paper liners.

In a large bowl, cream together butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla and egg. Mix in salt, cinnamon, and baking powder until distributed.

Add the flour and sour cream alternately, beginning and ending with the flour. Mix until fully combined. Divided batter evenly among the lined muffin cups using a spoon or ice cream scoop. Bake 16-18 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.

Once the cupcakes are completely cool, make the frosting. In a large bowl, beat together butter and cream until combined using a hand or stand mixer. Beat in the vanilla, cinnamon, and carob or cocoa powder. Beat in the confectioners’ sugar ½ cup at a time. If at any time the frosting is too thick, add the milk gradually until you achieve the proper consistency. Add more sugar for a thicker frosting and more milk for a thinner one.

Heap frosting on to cupcakes – it makes a lot – use it all! Top with a generous sprinkling of the cinnamon sugar after stirring the topping together in a small bowl.

Notes

Additional chilling time is necessary Recipe adapted from Baked by Rachel

http://piesandplots.net/churro-cupcakes-sundaysupper/

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

Para Empezar, Las Tapas (Appetizers/tapas) –

Postres (Desserts) –

Bebidas (Drinks) –

Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement

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.

Brownie Meatballs with Frosting Spaghetti #SundaySupper

Meatball Brownies with Frosting Spaghetti

When I saw this Sunday Supper theme of meatballs, I had no idea what to make.  I’m not a fan of traditional meatballs because I don’t like tomato sauce.  I haven’t liked it since I was born.  Not on pizza.  Not on pasta.  I was a fan of a white pizza before it was cool.

Sure a riff on meatballs crossed my mind, but then I thought about dessert.  And how much I wanted to bake some brownies.  And how I wanted to make something that was fun.  Something that allowed my inner child to come out and forget about the pressure and stress of life.

Brownie Meatballs with Frosting Spaghetti

So I made meatballs.  With brownies.  And spaghetti.  With frosting.  And sauce.  With cherries.

Even if you like regular meatballs, you have to admit dessert meatballs sound pretty crazy awesome. And they really do look a lot like meatballs, but they don’t taste like them.

I started with the brownies I shared earlier in the week, but feel free to use your favorite brownie recipe.  One with frosting is going to work the best to make sure the meatballs stick together.  Think of the frosting as the egg and breadcrumbs.

Brownie Meatballs with Frosting Spaghetti

Once all my meatballs were rolled, I piped frosting onto my plate.  I did use store bought frosting just because I needed so much, but feel free to make your own buttercream.  I placed the meatballs on the spaghetti and topped them with the cherry sauce.  Make sure everything is cooled before assembly … or the noodles will melt!

The brownies are great on their own, but with the frosting and cherries, they are even better.  The flavors blend well with the hint of tartness from the cherries really making the whole dish sing.  Plus, this is fun to make and eat.  And life should be a lot more fun.

Brownie Meatballs with Frosting Spaghetti

Brownie Meatballs with Frosting Spaghetti #SundaySupper

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 15 meatballs

Ingredients

½ recipe Fudgy Frosted Brownies, or your favorite brownies

1 can vanilla frosting

2 cups pitted cherries, fresh or frozen

2 tablespoons granulated sugar

1 tablespoon cornstarch

Instructions

Make the cherry sauce. In a small saucepan, combine cherries, sugar, and cornstarch. Bring to a boil, stirring frequently. Continue cooking 2-3 minutes, until sauce is thickened. Remove from heat and allow to cool while you prepare the rest of the recipe.

Crumble the brownies up and roll them into golf ball sized balls. I did this while they were warm, but I don’t know if that matters. Allow to rest while you pipe the spaghetti.

Place the frosting into a piping bag or zipper bag with the very tip cut off. Pipe squiggles all over a plate. It doesn’t have to be perfect. Place the meatballs on the frosting. Top with the cherry sauce.

Serve immediately or store in the refrigerator in an airtight container for up to 3 days.

http://piesandplots.net/brownie-meatballs-with-frosting-spaghetti-sundaysupper/

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

Meatball Appetizers:

Meatball Soups:

Main Dish Meatballs:

Meatball Desserts:

Plus Buffalo Chicken Meatballs and More Amazing Meatball Recipes  from Sunday Supper Movement

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

Fudgy Frosted Brownies

Fudgy Frosted Brownies

People are often surprised at how much I eat, particularly when it comes to dessert.  Don’t get me wrong, most of the time it’s oatmeal, wild fish, and kale.  All foods I love just as much as treats.

I can eat the crispy skin from two pounds of king salmon no problem.  I devour blueberries like they are going extinct.  And on those days when I eat dessert, I sometimes can’t stop.

This is okay with me; we all have and need cheat days.  They keep me sane and satisfied.  They keep life fun, and since I exercise and eat right most of the time, they are a healthy and natural part of my life.

Fudgy Frosted Brownies

These Fudgy Frosted Brownies are one of those desserts I couldn’t stop eating.  Hot out of the oven with the frosting melting all over the place, they are just ridiculously good.  And then even when cooled they have a fudge like texture that is truly unbeatable.

Fudgy Frosted Brownies

My parents couldn’t stop talking about how rich they thought they were, though delicious, and I just wanted MORE!  If you don’t have a giant sweet tooth like me, you may only want a small piece, otherwise, be prepared to give these away to friends and neighbors and coworkers and basically everyone because you will need to get them out of the house before you eat the whole pan.

These decadent brownies are easy to make.  I made them with carob (which you should really try because it’s fab!) but cocoa will work too.  And I have a super fun recipe using them coming up on Sunday, so don’t miss it!

Fudgy Frosted Brownies

Fudgy Frosted Brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: About 24 brownies

Ingredients

Brownies

2 sticks unsalted butter, melted

½ cup carob or cocoa powder

2 cups all-purpose flour

2 cups granulated sugar

4 large eggs

1 tablespoon pure vanilla extract

Frosting

½ stick unsalted butter, very soft

¼ cup milk (I used almond, use what you love)

¼ cup carob or cocoa powder

3 cups confectioners’ sugar

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.

In a large bowl, stir together butter, carob or cocoa, and sugar until well combined. Add the flour. Then stir in the eggs and vanilla until the batter comes together.

Pour batter into the prepared pan and bake about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

While the brownies bake, make the frosting. In a large bowl, beat together butter, milk, and carob. I did this by hand but a hand or stand mixer will work. Slowly add the confectioners’ sugar and beat until a spreadable frosting is formed. If the frosting is too thick, add a bit more milk. If it is too thin, add some more sugar.

Spread the frosting over the hot brownies. Serve warm or cool completely in pan before storing in an airtight container at room temperature for up to 4 days. Brownies may also be frozen, individually, wrapped in parchment and foil and placed in a zipper bag. Thaw in the microwave about 30 seconds.

Notes

Recipe adapted from Life in the Lofthouse

http://piesandplots.net/fudgy-frosted-brownies/

Homemade Oatmeal Creme Pies #SundaySupper

Homemade Oatmeal Creme Pies

Who’s excited for the Oscars tonight?  I certainly am.  Not only do I love movies, but I also have a great appreciation for those who work on them.  All it takes to make a movie great.  It really is something.  Plus, I know I will be at the Oscars one year soon.  Maybe 2018?  2017 seems like a lot of pressure.

I’ve actually seen all of the Best Picture nominees other than The Revenant.  And I was pleasantly surprised at the high caliber of these films.  They are truly the best films of the year, though I did really love Burnt.

It’s hard for me to pick a favorite.  The stories of The Big Short and Spotlight grabbed my attention since they are shockingly, heartbreakingly true.  Room is perhaps the most emotionally engrossing movie I have ever seen.  So much so in fact that I don’t know if I could watch it again.

Homemade Oatmeal Creme Pies

But really, I just love The Martian.  Love it.  One of my friends said she didn’t think it would be interesting and I told her it may be one of my favorite movies ever.  I can’t wait to watch it again.  It’s part exciting action movie, part captivating human story, part science fiction that makes me wonder how a writer could come up with such a complex, detailed story.

Most of the reason why I love it so much is Matt Damon.  You can’t help but cheer for him throughout every engrossing moment.  And his performance shows that while action and science fiction are great, it’s the humanity in a story that really grips us.

Really, though, no matter which movie wins, it’s cool with me.  Watching these movies has shown me what a truly excellent cinematic experience is.  What movie do you want to win?

Homemade Oatmeal Creme Pies

Of course, you’ll need something to eat while you watch the Oscars.  So I present Homemade Oatmeal Creme Pies.  They may quite fit with today’s Sunday Supper pie theme, but they are technically pies … it says so on the label.

I’ve actually never had a real Oatmeal Creme Pie, so I can’t compare these to the original, but I can tell you they are crazy good.  When I was making them, taking pictures of them, wrapping them to freeze, packing them for Dad’s lunch, I kept taking taste after taste.

The soft, chewy, slightly crispy cookies are perhaps the best oatmeal cookies I’ve ever had.  And sandwiched with vanilla bean buttercream, while these are simply irresistible.  Enjoy one while you watch the Oscars and some movies!

Homemade Oatmeal Creme Pies

Homemade Oatmeal Creme Pies #SundaySupper

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 12 sandwiches

Ingredients

Oatmeal Cookies

2 ½ sticks unsalted butter, room temperature

1 cups packed dark brown sugar

½ cup granulated sugar

1 large egg

1 tablespoon pure vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground cinnamon

3 cups quick cooking oats

Filling

1 stick unsalted butter, room temperature

2 ½ - 3 cups confectioners’ sugar

2 teaspoons vanilla bean paste

2 tablespoons milk (I used almond, use what you love)

Instructions

Make the cookies. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

In a large bowl, cream butter and sugars, until light and fluffy. I did this by hand but a hand or stand mixer will work as well.

Beat in the egg and vanilla until mixture is once again light and fluffy. Add the flour, baking soda, salt, cinnamon, and oats and mix until combined. The dough will be thick. You could refrigerate the dough up to overnight until you are ready to bake.

Scoop the dough using a small ice cream scoop, about 1 ½ - 2 tablespoons onto the baking sheets. Bake about 15 minutes, rotating halfway through, until cookies are golden brown and set around the edges. They will still be soft in the center. Cool completely on tray.

Once the cookies are cool, make the frosting. Using a hand or stand mixer, beat the butter with the confectioners’ sugar. It is best to add the sugar slowly so it doesn’t make a mess. Beat in the vanilla bean paste and milk as necessary until a spreadable consistency is reached.

Spread one cookie with a generous amount of filling and top it with another. Repeat until all the cookies have been sandwiched. Cookies may be stored in an airtight container in the refrigerator for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the refrigerator about 2 hours.

Notes

Recipe adapted from Kevin and Amanda

http://piesandplots.net/homemade-oatmeal-creme-pies-sundaysupper/

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

#SundaySupper Pies: Sweet & Savory

Sweet As Pie

Mealtime Pie

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

Lemon Minion Cake

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

Lemon Minion Cake

I have something in common with minions. I love bananas. I typically eat 2 a day. That’s over 700 bananas a year. Maybe I’m part minion 🙂

But, one cannot survive on bananas alone, so I think lemons are the next step for the minions. I made this Lemon Minion Cake to celebrate the Blu-Ray/DVD combo pack of Minions © 2015 Universal Studios. All rights reserved.

Minion Sketch

I have been super excited to see Minions and was thrilled to pick up a copy to inspire my recipe. You can check out where to pick it up on the Minions movie website. There are different fun extras depending on where you shop.

Illumination Entertainment’s Minions is such a cute movie. Those minions are just adorable and seeing their backstory is hilarious and makes me like them even more. Sure, they’re a little mischievous, but aren’t we all???

Filling the Cake

Icing the Cake

Icing the Cake

Like the minions have taken on many challenges, I challenged myself to draw a minion on my bright, citrus flavored cake. I’d never, ever done anything like this before, and I feared it wouldn’t go quite according to plan like a lot of the minions’ adventures.

Luckily, my minion turned out great, and I have some tips so yours will as well. First I drew a minion on paper. This helped me get a feel for their shape since drawing with a pen is a lot easier than drawing with icing!

Lemon Minion Cake

Then I outlined the minion shape on the cake with a toothpick. This way if I made a mistake, I could just smooth the frosting over and start again. Then I took my colored icing and filled in the outline. Some of the icings were easy to spread, so I just squeezed those out of the tube, but the yellow was very stiff, so I used toothpicks to spread it.

It was so cool to watch my minion coming to life. It’s not perfect, but this is a homemade cake and that’s what I love about it. I think the minions would devour it and become obsessed with lemons.

Lemon Minion Cake

Take a day with the ones you love, make this cake, and watch the Minions movie. Plus check out the website for more fun minion recipe ideas!

Minion Movie Night

Lemon Minion Cake

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 10-12 servings

Ingredients

Cake

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2 cups granulated sugar

1 ½ sticks unsalted butter, room temperature

3 large eggs

1 tablespoon vanilla bean paste

Zest of 2 lemons

2 tablespoons freshly squeezed lemon juice

1 cup milk, any variety

Frosting

1 ½ cups granulated sugar

½ cup water

2 tablespoons corn syrup

5 egg whites

½ + 1/8 teaspoon cream of tartar

3 sticks unsalted butter, room temperature

For Assembly

1 12 ounce jar blueberry preserves

Yellow, black, and blue icing

Toothpicks

Instructions

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

In a medium bowl, stir together flour, baking powder, and baking soda.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Beat in the eggs one at a time. Beat in the vanilla bean paste, lemon zest, and lemon juice.

Alternately add the flour mixture and milk, beginning and ending with the flour. Stir just until the batter comes together. Divide evenly between the two prepared pans.

Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely in pans. Cakes may be made one day in advance.

Make the frosting. In a medium saucepan, combine sugar, water, and corn syrup over medium heat, stirring frequently until the sugar is completely dissolved. Once this happens, stop stirring, attach a candy thermometer to the side of the pan, and allow the mixture to come to 240 degrees F on the thermometer. In the meantime, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high until foamy. Once foamy, add the cream of tartar and continue beating on medium-high until stiff peaks form. Be sure not to over whip the egg whites or they will become dry.

Once the eggs are whipped and the syrup is at 240, turn the eggs to medium-low, immediately remove the syrup from the heat, and begin slowly and steadily drizzling it into the eggs. If the syrup is ready before the eggs, it can be turned down or removed from the heat while the eggs finish, before being replaced on the heat to bring to temperature. If the eggs are ready before the syrup, stop mixing them until the syrup is almost ready. Turn them back to medium-high briefly before turning them back down and adding the syrup.

Once the syrup has all been added, turn the mixer back to medium-high and beat the frosting (what is basically marshmallow crème and is delectable all by itself) for 10-13 minutes until the bottom of the bowl is barely warm or at room temperature. It is important for it to not be too warm or the next step will not work.

Once cooled, add the butter a couple tablespoons at a time, allowing each addition to incorporate before adding another. Scrape down the bowl occasionally. Once all the butter is incorporated, add the vanilla and almond extracts and mix to combine. Remove the bowl from the mixer and mix briefly by hand to make sure there are no clumps of butter. If the frosting is a bit soupy (because it was too warm when the butter was added) stick it in the refrigerator for 10-15 minutes, beat it again with the stand mixer. It should come together.

Assemble the cake. Place one cake on a cake stand. Using a serrated knife, slice the cake in half horizontally. Remove the top half and place it on a plate. Cover the cake on the stand with an even layer of blueberry jam. Place the top half of the cake on top and cover with frosting. Place the second cake on top and slice it in half horizontally. Remove the top half and cover the remaining half with the rest of the jam. Place the final layer of cake on top and cover the entire cake with a generous layer of frosting.

Draw the minion. Using a toothpick outline the minion shape. Fill in with colored frosting. Allow cake to set in the refrigerator for at least 2 hours before serving. Cake may be stored in the refrigerator, wrapped tightly with plastic wrap for up to 3 days or frozen, in pieces, wrapped in parchment and foil and placed in a zipper bag. Thaw in the refrigerator for about 2 hours.

Notes

Additional cooling/chilling time is necessary

http://piesandplots.net/lemon-minion-cake/

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.

Peanut Butter Carob Bars #SundaySupper

Peanut Butter Carob Bars

Picnics are one of those things that always sound fun when other people talk about them. They even look fun when I see them in the movies or even driving by a local park.

The sun is shining. A gentle breeze blows. The picnic blanket and basket are perfect. The food is delicious. There’s soothing music playing.

Peanut Butter Carob Bars

But I know the reality (even if I’ve never had a picnic). Bright sunshine will suddenly give way to dark clouds and a downpour. The wind will blow me, the food, the blanket, and everything else in its path. The food will be soggy or poorly made or just generally no delicious. And the only music will be car horns and the too loud stereos that accompany them.

Okay, so maybe I’m being overdramatic (MEEEEEEE? NOOOOOOO! Never!), but I swear, if I had a picnic, I’m sure that’s exactly what would happen.

Your picnic will almost certainly go better.

Peanut Butter Carob Bars

Especially if you make these Peanut Butter Carob Bars. Seriously, I wanted to grab a spoon and eat straight from the pan while these were piping hot out of the oven. Okay, so I may have done that, but only to take a taste of the corner, for quality assurance purposes.

These start with a chewy, gooey, slightly underbaked, super peanut buttery, oatmeal cookie base that on its own is to die for. But then you spread more peanut butter on top. Don’t be skimpy! And top that with a cooked carob frosting that I could eat with a spoon.

Hot, these are possibly one of the best things ever. Don’t get me wrong, they are still great at room temperature, but do yourself a favor and take a giant, messy taste when these come out of the oven. Then grab the rest for your picnic.

Peanut Butter Carob Bars

Peanut Butter Carob Bars #SundaySupper

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 24 bars

Ingredients

Bars

2 cups all-purpose flour

2 cups quick cooking oats

1 teaspoon baking soda

½ teaspoon kosher salt

2 sticks unsalted butter, room temperature

2 cups packed light brown sugar

2 large eggs

1 cup creamy peanut butter

1 teaspoon pure vanilla extract

Frosting

1 heaping cup creamy peanut butter

1 stick unsalted butter, cubed

¼ cup carob powder

¼ cup milk (I used almond, use what you love)

1 teaspoon pure vanilla extract

3 cups confectioners’ sugar

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.

In a medium bowl, stir together flour, oats, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work too. Beat in the eggs one at a time. Beat in the peanut butter and vanilla. Fold in the flour until completely combined.

Spread batter in an even layer into the prepared pan. Bake for 20-25 minutes, until the bars are setting around the edges but still very soft in the middle.

Dollop peanut butter on top of the bars. Allow to sit 1-2 minutes, then spread into an even layer.

Make the frosting. In a medium saucepan, melt butter. Add carob and milk and bring to a boil. Remove from the heat. Stir in the vanilla and then the confectioners’ sugar. Pour the frosting over the peanut butter layer and spread so it evenly coats the bars. Allow to cool before cutting and serving, or throw caution to the wind and dig right in!

Notes

Recipe adapted from Cooking Classy

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

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

Appetizers:

Beverages:

Main Dishes:

Sides:

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.

 

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