Healthy Peanut Butter Banana Ice Cream

May 3, 2013 29 Comments

Healthy Peanut Butter Banana Ice Cream

So I’m loving this warm weather.  The birds are singing.  The trees are budding and the flowers blooming.  The sun is shining.  The . . . wait . . . what’s that?  Bzzzzzzzz . . . That’s right.  The bees and all their flying counterparts have arrived.

There’s no period of pure enjoyment and relaxation between cold and snow and warmth and sun that’s bug free.  Nope.  The moment it’s nice out, there they all are: inside, outside, flying, crawling, threatening.  It’s quite literally the only thing about summer I don’t like.

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

I know they do a lot of good, and I’m a huge fan of honey (did you know it’s the only food that doesn’t expire?) but I struggle with bugs.  Fireflies are cute and dragonflies and butterflies are exempt from my fear, assuming they keep their distance.

It’s bees and other stinging specimens that send me screaming and running in fear at the drop of a hat.  I was stung once when I was four or five.  The truth is, I probably don’t remember much about it other than what I’ve been told.  I was playing in my kiddie pool and bam.  Stinger in my finger.  My panicked baby-sitter called Mom and Dad who both rushed home from work and applied some crazy home remedy suggested by the doctor to get the stinger out.  I don’t remember if it came out or if it was even still in there for the paste to get it out.  I just remember being stung.

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

It was always torture when windows were opened at school and bees would without fail wander into the room.  Why don’t schools have screens in their windows?  I would lose all focus, watching them fly around the ceiling before swooping down and attacking us.  Ah, the good old days.  And yesterday when Mom and I walked to get the paper there was the biggest, meanest, ugliest bee I’ve ever seen chillin’ on it.  I ran and screamed like a little girl, leaving brave Mom to swat it off.  Yuck!  Enough about bugs, let’s talk ice cream, another perk of summer.

I made Healthy Peanut Butter Banana Ice Cream.  I’ve heard about making banana soft serve for years and have always wanted to try it.  I finally got around to it.  It is pretty magical how a frozen banana turns into silky smooth ice cream.  I added some peanut butter and vanilla to spice it up a bit.  I have to admit, it tasted a little more banana-y than I hoped, but it’s still a super creamy, refreshing, and healthy frozen treat perfect for every hot summer day that won’t ruin your diet or bikini season.  Plus, you can always add a little more peanut butter to intensify that flavor.  Or some honey . . . might as well put those bees to work.

Healthy Peanut Butter Banana Ice Cream

Healthy Peanut Butter Banana Ice Cream

4.5 from 6 reviews

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Healthy Peanut Butter Banana Ice Cream
Prep time: 
Total time: 

Serves: 2
 

Ingredients
  • 2 ripe bananas (a few speckles, not overripe, black ones)
  • 1-2 tablespoons creamy peanut butter (I used Skippy Natural)
  • 1 teaspoon pure vanilla extract

Instructions
  1. Cut bananas into about 1 inch thick chunks. Place on a freezer safe plate in the freezer for 1-2 hours. No longer or they will be way too hard to process.
  2. Place frozen banana pieces into the bowl of a food processor and process until completely smooth. This takes a few minutes and you may need to scrape down the bowl or break up large chunks.
  3. Once the banana is creamy, add the peanut butter and vanilla and process until combined. Eat immediately for a soft serve like treat or place in a freezer safe container and freeze until firm or up to 1 day.

Filed Under: Ice Cream, No Bake, Nut Butter Tagged With: , , , , ,

Biscoff Blondies with Biscoff Icing

April 29, 2013 34 Comments

Biscoff Blondies with Biscoff Icing

I think I should host the Oscars next year.  I’ll give you a minute to stop laughing.  Done?  Good.  Seriously, it’s not like ratings are going gangbusters or the most recent hosts have gotten rave reviews.  So hear me out.

I love to watch movies.  Sure, so does most of the rest of America, but I really love movies, watching at least two new ones every week.  Plus, can you imagine how awesome it would be to get screener copies of movies?  No more going to the movie theatre to stand in line and sit next to the guy loudly chomping on popcorn.  And no more waiting until the movies come OnDemand, cheering for a movie to win based on who’s in it and what Entertainment Weekly said about it.

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

I also love public speaking.  It’s energizing and exhilarating.  Sure, I’d be nervous.  Anyone who says they wouldn’t is lying.  But nerves are good; they keep you on your toes and wanting to do your very best.  Once up on the stage, the butterflies in my tummy would calm and I would be on my game and in the moment.  I can be funny too.  And the writers would help me be really funny.  However, I have that comedic timing that can’t be taught, even by a room full of comedic geniuses.

Most people tune into the Oscars for the fashion.  We all want to see who looks great and who looks . . . well . . . not so great.  It would be a joy for this fashionista to have designers fighting to dress her, make gowns just for her.  After all, having a haute couture gown is on my bucket list.  Gowns, shoes, jewelry, hair, makeup: I’d give the fashion community plenty to talk about.

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

Everyone would tune in to see the regular girl host.  The producers and network want the ratings to go up, way up.  What a better way to do that than to take the girl next door, a Hollywood outsider and give her the chance of a lifetime?  People would tune in to see if I’d choke.  If Billy Crystal would have to be pulled from the audience to host the show.  Would I do a song and dance number?  Would I fall on my face while doing it?  Would I try to get my first kiss from Bradley Cooper?  Or George Clooney?  Or Hugh Jackman?  Would I become the next big thing in Hollywood?  Regardless, people would want to watch out of sheer curiosity.  There could be behind the scenes pieces with dress fittings and rehearsals, not to mention interviews with former hosts.  It would be the best Oscars EVER!  I know you’re thinking this dream is even crazier and less realistic than being a bestselling novelist and an Oscar winning screenwriter.  I know that.  But admit it: You’d watch.

You’ll also want these Biscoff Blondies with Biscoff Icing.  I have made more than my fair share of awesome blondies but none with Biscoff.  I had to change that and I’m so glad I did.  These may be the best blondies I’ve made.  They are super dense and chewy – the best blondie texture.  They have a hint of Biscoff flavor along with a little vanilla.  I’d also never made blondies with icing.  How is that possible?  Icing makes everything better.  This icing is so Biscoff-y you’ll want to eat it by the spoonful.  Just try to save enough for the blondies.

Biscoff Blondies with Biscoff Icing

Biscoff Blondies with Biscoff Icing

5.0 from 3 reviews

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Biscoff Blondies with Biscoff Icing
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Ingredients
Blondies
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 ½ cups packed light brown sugar
  • 1 cup creamy Biscoff
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • ½ teaspoon kosher salt
Icing
  • 1 cup creamy Biscoff
  • ½ cup confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 3-4 tablespoons milk (I used almond)

Instructions
  1. Make the blondies. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan. Line the bottom only with parchment.
  2. In a large bowl, cream butter, sugars, Biscoff, and vanilla until light and fluffy and well combined. I did this by hand, but a hand or stand mixer would work as well. Add the eggs one at a time, fully incorporating each one. Mix until once again light and fluffy. Add the flour and salt and mix until just combined. Pour mixture into prepared pan and bake for 35-40 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan.
  3. Make the icing. In a medium bowl, stir together Biscoff, sugar, vanilla, and 3 tablespoons of milk. Continue adding milk one tablespoon at a time, until the icing is thick but spreadable. Spread into an even layer on blondies. Cut and serve. Blondies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours.

Filed Under: Baked Goods, Bars, Blondies, Cookie Butter, Frosting Tagged With: , , , , ,

Rhubarb Crumb Cake

April 23, 2013 39 Comments

Rhubarb Crumb Cake

A lot of times I get sad when a movie or, especially, a musical or play I’m watching ends.  Even if the show is not at all sad, I get a little choked up as the music swells (music always toys with my emotions) and I know the fun is coming to an end.  Suddenly, I want the story to continue.  I want it to keep me in the world of the action for another hour.  I want to keep following the characters, see what happens to them.  I take back that moment in the first act when I glanced at my watch.  I just don’t want it to end.  Unfortunately, it does.

I felt this was seeing Memphis on Sunday.  I knew I wanted to see it the moment I saw it on this season’s schedule.  The incessant TV promos kept me pumped, before Mom, Dad, and I headed to downtown Detroit to meet a friend and catch the matinee.

Rhubarb Crumb Cake

Rhubarb Crumb Cake

From the moment the singing and dancing began, I was riveted, completely engrossed in the musical.  I loved the music, the dancing, the story, the staging, the singing and acting.  I loved it all.  The two leads were actually both understudies, but were out of this world amazing.  They made the characters so believable.  The whole show was fantastic, perhaps my new favorite.  I loved it so much that I seriously would have gone back to see the evening show.  I really hope I get to see Memphis again one day.

You know when else I get sad?  When my serving of dessert comes to an end.  That was surely true of this Rhubarb Crumb Cake.  I love rhubarb with its soft texture and tart flavor.  I also love that it means spring, even if spring is still barely happening (I had to wear my winter coat Sunday!)

Rhubarb Crumb Cake

Rhubarb Crumb Cake

This cake is one of my favorite treats.  Soft, moist, buttery cake topped with tart, super soft rhubarb, and tons of crumbs, some soft, some crunchy, all delicious.  We even smuggled some into the theatre to share with the friend that met us.  She later warmed it and ate it with a scoop of ice cream.  I like her thinking!  I know you’ll enjoy this delectable rhubarb cake too!

Rhubarb Crumb Cake

Rhubarb Crumb Cake

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Rhubarb Crumb Cake
Prep time: 
Cook time: 
Total time: 

Serves: 9
 

Ingredients
Crumbs
  • 6 tablespoons unsalted butter, melted, plus more for pan
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
Cake
  • 2 cups rhubarb, cut into ½ inch pieces
  • 1 tablespoon light brown sugar
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 stick unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Instructions
  1. Preheat oven to 350 degrees F. Butter an 8 inch square baking pan. Line it with parchment, leaving an overhand and butter the parchment.
  2. Make the crumbs. In a medium bowl, stir together flour, sugar, and cinnamon until combined. Pour in the butter and mix together with a fork until all ingredients are moistened and crumbs of various sizes have formed. Refrigerate while you make the cake.
  3. Make the cake. In a medium bowl, combine rhubarb, brown sugar, and ¼ cup flour. In a small bowl, stir together remaining ¾ cup flour, baking powder, and cinnamon. In a large bowl, cream butter and sugar by hand or using a hand or stand mixer until light and fluffy. Beat in the eggs one at a time until once again light and fluffy. Beat in the vanilla. Mix in the flour mixture and pour into prepared pan. Spread into an even layer. Top with an even layer of rhubarb and finally an even layer of crumbs.
  4. Bake for 50-60 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in pan before cutting and serving. May be stored at room temperature in an airtight container for up to three days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple of hours or in a 350 degree F oven for about 15 minutes.

Notes
Recipe adapted from Martha Stewart

Filed Under: Baked Goods, Cake, Coffee Cake Tagged With: , , , , , , ,

Fudgy Carob Brownies #SundaySupper

April 21, 2013 60 Comments

Fudgy Carob Brownies #SundaySupper

Since you’re here reading my blog, I have a feeling you like to cook.  I bet you watch some cooking shows or read food magazines.  Maybe you have cookbooks lining your bookshelves or perhaps you read a bunch of blogs like mine.  If you do any or all of these things, I bet you come across recipes for brownies all the time.  They’re everywhere.  You can’t escape them.

But imagine never being able to eat brownies.  Ever.  EVER!  As you may know, I’m allergic to chocolate, so I’ve been living in a very brownie-less world.  Sure there are lots of blondie recipes here (like these and these), but they’re just not the same.

Fudgy Carob Brownies #SundaySupper

Fudgy Carob Brownies #SundaySupper

So I’ve been experimenting with carob.  It’s not the same as chocolate, but it’s really pretty close.  I’ve been toying with making brownies for awhile and when this Sunday Supper’s theme was showers – you know bridal showers, baby showers – it seemed like the perfect time to make them because what’s any shower or party without brownies?

I haven’t been allergic to chocolate for my entire life so believe me when I say these Fudgy Carob Brownies are the best brownies I’ve ever eaten.  They’re actually one of the best desserts I’ve ever had.  Super, crazy, dangerously easy to make, they bake up perfectly and are best eaten warm when they are dense, melty, and ooey, gooey.  These are the brownies I searched for but could never find.  And blondies, sorry, but you’re gonna have to take a backseat for awhile.

Fudgy Carob Brownies #SundaySupper

Fudgy Carob Brownies #SundaySupper

The super chocolaty carob in these is fabulous, but if you can eat chocolate, feel free to substitute dark or bittersweet chocolate.  Regardless of what you use to make these, make them as soon as possible.  They are too good to resist.

Fudgy Carob Brownies #SundaySupper

5.0 from 1 reviews

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Fudgy Carob Brownies #SundaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 9
 

Ingredients
  • 1 cup carob chips
  • 6 tablespoons unsalted butter, cut into pieces, plus more for the pan
  • ¾ cup packed light or dark brown sugar (I used a combination of both)
  • ¼ cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ¼ cup all-purpose flour

Instructions
  1. Preheat oven to 350 degrees F. Generously butter an 8 inch square baking pan.
  2. In a large microwave safe bowl, place the carob and butter. Microwave in 30 second increments, stirring in between to promote melting and prevent burning, until fully melted. Stir in the sugars, followed by the eggs and vanilla. Stir until fully combined.
  3. Add the flour and fold in using a rubber spatula until it is just mixed in. Do not over mix.
  4. Bake for 25-35 minutes, rotating halfway through if necessary, until the brownies are set and the middle is barely firm to the touch. Cool for about 15 minutes before cutting into pieces and serving. Brownies may be stored in an airtight container at room temperature for up to three days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

Notes
Recipe adapted from Hummingbird High and the New York Times

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

Starters, Appetizers & Snacks

Soups, Salads & Sandwiches

Main Dishes

Cakes

Cookies, Brownies & Dessert Bars

Sweet Treats

Drink Recipes

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

Filed Under: Baked Goods, Bars, Brownies, Carob Tagged With: , , , ,

Cinnamon Vanilla Pancakes #SundaySupper

April 14, 2013 93 Comments

Cinnamon Vanilla Pancakes #SundaySupper

I’m so excited to be participating in my first Sunday Supper this week.  I’ve seen so many awesome Sunday Supper posts from some of my favorite bloggers and have been dying to be a part of the fun.  And now I am!  Yay!

As though that wasn’t enough, this week’s theme is movie inspired recipes.  Movies!  I love movies, watching two new ones every week, with hopefully a handful of old favorites too.  Movies make me laugh and cry and cheer on my favorite characters.  They transport me to another world and inspire me to write.

Cinnamon Vanilla Pancakes #SundaySupper

Cinnamon Vanilla Pancakes #SundaySupper

With as much as I love movies, you’d think thinking of one to make a recipe would have been super simple.  Yeah . . . not so much.  I racked my brain, and Mom’s, and Dad’s and I couldn’t think of anything.  I came up with a few movies but didn’t like them enough to get inspired or didn’t like the food.  Mom did come up with ET and Reese’s Pieces, but I’ve never seen ET.  Can you believe that?  And to think I still call myself a movie junkie!

I don’t remember if Mom or I came up with it, but the moment No Reservations came to mind, I couldn’t get it off.  Starring Catherine Zeta Jones Aaron Eckhart, and Abigail Breslin, it’s about a girl who lives with her aunt after her mom is killed in a car accident.  Okay, so it starts off pretty depressing and almost always upsets me, but then it turns around.  Catherine Zeta Jones’ character is a chef who falls in love with another chef and everyone kind of settles into their new lives.  Since two of the main characters are chefs, much of the action takes place in a restaurant and there’s plenty of food.

Cinnamon Vanilla Pancakes #SundaySupper

Cinnamon Vanilla Pancakes #SundaySupper

All kinds of food are part of the movie, from spaghetti to pizza to truffles.  But pancakes play a part too.  They come to play in the end, but I don’t want to ruin it in case you want to watch No Reservations after reading this post.  And you should watch it because it’s a really great movie.

These Cinnamon Vanilla Pancakes are currently one of my favorite dinners.  That’s right, I love them for an easy dinner that is sweet and satisfying.  A tall stack of these with some pure maple syrup (no fake stuff), a little fruit preserves, and some fresh fruit, and I am a super happy camper, more than ready to watch another movie.

As I stated before, movies have inspired me to write.  I have big dreams of being a novelist and screenwriter but am having trouble getting my career off the ground.  So in an effort to change that, I made a video trying to grab the attention of Ellen DeGeneres.  I rewrote Call Me Maybe telling my story.  I might not be the best singer but I hope my passion and dreams shine through.  I would love if you’d take a look :)

Cinnamon Vanilla Pancakes #SundaySupper

Cinnamon Vanilla Pancakes #SundaySupper

4.3 from 3 reviews

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Cinnamon Vanilla Pancakes #SundaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 3-4
 

Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt (optional)
  • 2 teaspoons ground cinnamon
  • 1 cup milk (I use either almond or coconut milk)
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • Maple syrup, for serving
  • Fruit preserves, for serving
  • Fresh fruit, for serving

Instructions
  1. Preheat oven to 200 degrees F. Prepare a piece of aluminum foil to place cooked pancakes on, so they can stay warm in the oven while the others are cooking. Sometimes I like them even better after a little time in the oven.
  2. In a small bowl, stir together flour, sugar, baking powder, salt, and cinnamon. In a large bowl, whisk together milk, oil, egg, and vanilla until fully combined. Add the flour mixture and whisk until combined with very few lumps. It is vitally important to whisk or the batter will be too lumpy.
  3. Heat a large skillet over medium heat. I use stainless steel, but non-stick or cast iron would also work. When hot, add some vegetable oil and carefully swirl it around to coat the entire pan.
  4. Spoon 3 heaping tablespoons of batter for each pancake (or more or less depending on the size you want). Do not crowd the pancakes. Cook for 1-2 minutes, until bubble are on the surface of the pancake and starting to burst. Flip the pancakes over and cook for about 1-2 minutes more until light golden brown on both sides. Transfer to foil and place in oven, while cooking the remainder of the batter. Serve as soon as possible with syrup, preserves, and fruit.

Notes
Recipe adapted from Everyday Food, September 2006

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

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the #SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Filed Under: Breakfast, Pancakes Tagged With: , , , ,

Golden Oreo Funfetti Muffins #MuffinMonday

April 8, 2013 42 Comments

Golden Oreo Funfetti Muffins #MuffinMonday

You can’t sleep.  No matter what you do, sleep will not come.  You want to sleep; you’re trying your hardest to drift off to dreamland, but nothing helps.  You count sheep, you sing a song in your head, you roll over a thousand times, you think relaxing thoughts, sleepy thoughts.  You’ll do anything at all if only for a little shut eye.

But what you end up doing is staring at the clock, as the hours move forward and the only thought crossing your mind is the smaller and smaller amount of sleep you’ll be able to get before it’s time to begin the day anew.  You get mad at yourself, or maybe it’s the world.  And we all know anger is going to make going to sleep easier.

Golden Oreo Funfetti Muffins #MuffinMonday

Finally, you turn on the TV.  Maybe there’s one in your bedroom or perhaps you have to venture out of the comfort of your bed, not that it was offering much comfort on this particular night.  What’s on TV?  The short answer: nothing.  Hundreds of channels and there is NOTHING to watch.  How is this possible?  Even HBO and Showtime are airing dumb movies or have even signed off.  Maybe you turn to infomercials, but me?  I zip right to the home shopping channels.

Don’t ask me why, but I’ve loved watching the shopping channels since I was a little girl.  I would watch them during the day then and write down the item number, price, and description of things I liked.  Sometimes Mom or Dad would order something from my extensive list.  I used to have this giant cubic zirconia ring that I rocked in my preteen years.  It was my favorite piece of jewelry back then and always a conversation topic.  I go in phases of watching and ordering.  They typically kick into high gear when I’ve not been feeling well or am a little down and out.

Golden Oreo Funfetti Muffins #MuffinMonday

Somehow, the hosts make every product seem totally necessary.  Caramel apples with chocolate drizzle?  Of course I need those, even though I am allergic to chocolate!  In all seriousness, though, we have bought some cool jewelry, our first digital camera (still working), and a Dyson vacuum, among other things.

It’s mindless television that provides comfort and allows my mind to escape the sleepless prison it is sometimes in, as I finally drift off to sleep.  And I haven’t ordered anything in my sleep . . . yet!

Golden Oreo Funfetti Muffins #MuffinMonday

After a sleepless night, Golden Oreo Funfetti Muffins may be the only thing that could kick the day off to a good start.  I’m excited to be back in the Muffin Monday swing of things with the secret ingredient of Oreos!  OREOS!  When I was browsing Target a few weeks ago, restocking my Easter candy, I saw Birthday Cake Golden Oreos.  I may or may not have jumped for joy.  I opened the package and the smell was intoxicating – just like the Funfetti frosting I used to love as a kid.  And that’s basically what the filling is, soft little Funfetti sprinkle bits and all.

So it made perfect sense to make muffins with these.  Tons of Oreos, a heaping helping of colorful rainbow sprinkles and pure vanilla extract make these a delightful Funfetti treat without so much of the artificial flavor of the original, of course the Oreos still bring some of that artificial flavor to the party – but it’s kind of welcome.  Wouldn’t really be Funfetti without it.  Plus these are super easy to make, no mixer necessary.  The flavor is like a better version of Funfetti cake, that soft vanilla goodness.  The sprinkles add no more than happy colors, while the Oreo cookies soften a bit and the filling become a little crunchy.  Needless to say the Oreos are the star here.  If you wanted to, you could line the pans with cupcake liners and add a bit of vanilla buttercream after they’ve baked and cooled.  These just became cupcakes and are sure to be a huge hit!  Sleepless nights have met their match!

Golden Oreo Funfetti Muffins #MuffinMonday

Golden Oreo Funfetti Muffins #MuffinMonday

It’s the last day to enter my Bob’s Red Mill giveaway!

4.7 from 7 reviews

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Golden Oreo Funfetti Muffins #MuffinMonday
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Ingredients
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup almond milk
  • 2 cups Birthday Cake Golden Oreos, coarsely chopped
  • ¼ cup rainbow sprinkles

Instructions
  1. Preheat oven to 350 degrees F. Generously oil 10 cups in a muffin tin, including the tops.
  2. In a medium bowl, stir together flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together sugar, vanilla, eggs, oil, and milk until fully combined. Whisk in the flour mixture until there are no more lumps. Stir in the Oreos and rainbow sprinkles.
  4. Using a regular sized ice cream scoop, scoop batter into prepared muffin cups, filling all the way to the top. Bake for about 25 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the muffins comes out with only a few moist crumbs. Cool completely in pan. May be stored in an airtight container for up to 3 days at room temperature, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 15 minutes.

 

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Filed Under: Baked Goods, Muffins Tagged With: , , , ,

Salted Caramel Squares

April 6, 2013 65 Comments

Salted Caramel Squares

Baseball season started this week.  I love that I means the beginning of spring (I hope), but I’m not much of a baseball fan.  I don’t really understand the game or why it’s entertaining.  Sure, I love when the Tigers make it to the playoffs and I still remember cheering for the Yankees (yes, I’m kind of a Yankees fan) in the 2001 World Series.  Mom and I would stay up way too late watching the games.  It was riveting and our eyes were glued, positively glued, to the TV.

I’ve been to one game in person many moons ago.  Dad got tickets from work for us and some of our friends.  The seats were in the first two rows on one baseline or another.  It also happened to be the fourth of July.  So that means it was searing hot outside.  My makeup was melted, my hair a mess, and I was generally uncomfortable.  No, miserable might be a more accurate description.

Salted Caramel Squares

Salted Caramel Squares

I remember eating a few peanuts and McDonald’s.  Why we didn’t get a hot dog, I don’t know, and while I don’t remember what I ordered, I do remember it was the best food I’d ever had from McDonald’s.  I haven’t eaten from there in years, but my young self took comfort in some golden arches food that day.  It actually kind of saved the day.

As if the weather wasn’t bad enough, at some point during the game, the sky opened up and it poured.  Luckily our friend had an umbrella and rescued us from the downpour.  I don’t think we stayed much longer.  We had no idea there was so much as a chance of rain.  I guess I didn’t obsessively check the weather back then like I do now (fifties and rainy next week?  Really?  That’s the best we can do?)  In fact, I don’t remember who the Tigers played or if they even won.  Dad and I both vowed to never go to a baseball game again.

Salted Caramel Squares

Salted Caramel Squares

So instead of heading to the ball park, I went to the kitchen and made Salted Caramel Squares.  The shortbread crust is not my favorite, but that doesn’t matter.  It’s only a vehicle for the home run caramel on top.  Seriously, this caramel is deep, complex, rich, not too sweet, and totally amazing.  I am in love with it.  It’s made even better with a sprinkling of sea salt.

This recipe also serves a lot, as a small serving is enough even to satisfy my giant sweet tooth with the ooey, gooey, vanilla bean flecked caramel and the crumbly, crunchy shortbread.  Oh, yeah, these are definitely better than sitting through another baseball game.

Salted Caramel Squares

Salted Caramel Squares

Don’t miss my Bob’s Red Mill Giveaway either!  I know you’ll love their products as much as I do!

4.7 from 11 reviews

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Salted Caramel Squares
Prep time: 
Cook time: 
Total time: 

Serves: 32
 

Ingredients
Crust
  • 1 stick unsalted butter, room temperature
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
Caramel
  • 2 ¼ cups heavy cream
  • ½ vanilla bean, split and scraped, seeds and pod reserved
  • 2 ¼ cups granulated sugar
  • ½ cup water
  • 1 ¾ sticks unsalted butter
  • Maldon Sea Salt, for sprinkling

Instructions
  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan and line it with parchment leaving an overhang to pull the bars out later.
  2. Make the crust. In a medium bowl, cream the butter and sugar together using a hand mixer, until light and fluffy. Beat in the eggs until once again light and fluffy, and then beat in the flour. Place the dough in the prepared pan and press it into an even layer. Bake for 25-30 minutes, rotating halfway through if necessary, until light golden brown.
  3. While the crust cools, make the caramel. In a small saucepan, bring the cream and vanilla bean pod and seeds to a simmer. Remove from the heat and cover to keep warm.
  4. In a very large saucepan, stir together the sugar and water over medium heat. Stop stirring and allow the sugar to cook until deep amber. This part takes awhile, but is so worth it. As soon as the caramel is to the desired color, remove it from the heat and add the cream. It will bubble vigorously. Once the bubbling begins to subside stir in the butter a few tablespoons at a time. Using your spoon to scrape the caramel off the bottom of the pan – it will melt back into the caramel.
  5. Place the pan over medium-high heat and attach a candy thermometer. While stirring, allow the mixture to come to 240 degrees F on the thermometer. Once this happens, remove it from the heat, remove the vanilla bean pod and pour the caramel over the crust. Sprinkle with sea salt.
  6. Allow to cool at room temperature for about an hour until it is cool enough to handle. Then refrigerate for at least 2 hours before cutting and serving. Bars may be stored in the refrigerator for up to 3 days or at room temperature for 1 (after being chilled to set), or in the freezer in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours.

Notes
Recipe adapted from Zoe Nathan, courtesy of Food and Wine

Filed Under: Baked Goods, Bars, Candy, Caramel Tagged With: , , , ,

Coconut Cake and Giveaway!

April 4, 2013 133 Comments

Coconut Cake and Giveaway!

This giveaway is CLOSED!  Congratulations to Heather on winning!

Did you have a good Easter?  I hope so.  Mine was relatively uneventful.  The sun shined a lot, but the weather is still too chilly for my taste.  I colored Easter eggs, as you probably noticed in my last post.  Coloring eggs may be the most relaxing, fun thing I’ve done in awhile.  No pressure, just a good time.  I probably should have bought a couple extra packages to do it again when I’m feeling stressed J The plan was to make a pork shoulder for the first time, but somehow, the butcher gave us a pork loin, so yeah, that didn’t work out so well.  We watched Lincoln, which we all found rather boring.

And oh, yeah, I made Coconut Cake.  Not just any coconut cake, but the best coconut cake I’ve ever had or imagined.  I made a similar one a few years ago for my birthday, and it was good, but had a few flaws.  I’ve been wanting to post a coconut cake here for quite some time, as it’s probably my favorite treat, funny coming from a girl who hated coconut as a child.  So I’ve been working on my own original coconut cake recipe and searching for the perfect time to make it.

Coconut Cake and Giveaway!

Coconut Cake and Giveaway!

Coconut and Easter go hand in hand and since the main protein wasn’t going to work, there was plenty a room left in my tummy for a nice big Easter dessert.  It was time for Coconut Cake!

The cake is a chiffon cake.  Nice and light, while still being super moist with a hint of richness.  I used Bob’s Red Mill Fine Macaroon Coconut because I wanted coconut in every single bite of cake without big pieces to throw off the texture.  It was the perfect coconut to use.  I also tried their pasty flour for the first time and was thrilled with the results, a tender cake with a fine crumb, just what cake should be.  I have never been able to find coconut extract, so I use a combination of almond and vanilla in the cake and frosting to give that classic coconut cake flavor.

The vanilla soaking syrup adds extra moisture and flavor to the cake, but one thing about me hasn’t changed over the years – I’m still a frosting girl at heart.  And no frosting will do for a grand cake such as this except Italian Buttercream.  It has a few more steps than American buttercream, but the incredible creamy, silky smooth texture and subtle sweetness are more than worth it.  Toasted coconut on the outside adds great texture and really brings home the coconut flavor.  I used Bob’s Red Mill Flaked Coconut for this and I can’t imagine anything better.  The whole cake made my Easter, heck, it probably made my whole month.  I seriously considered grabbing another piece . . . but I didn’t.

Coconut Cake and Giveaway!

Coconut Cake and Giveaway!

Oh, you want to make coconut cake too?  Well, Bob’s Red Mill has kindly offered a giveaway prize today.  One lucky winner will get 1 bag of Bob’s Red Mill Unsweetened Flaked Coconut and 1 bag of Bob’s Red Mill Fine Macaroon Coconut to make this delicious coconut cake – or whatever else strikes your coconut fancy.

In order to enter the giveaway, answer the question: What did you make for Easter?

To earn additional entries:

Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.

Like Pies and Plots on Facebook. Come back and let me know you’ve liked me in an additional and entirely separate comment.

Follow Pies and Plots on Pinterest. Come back and let me know you’ve followed in an additional and entirely separate comment.

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Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.

The giveaway ends Monday, April 8, 2013 at 11:59 pm EST.

The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen.  Good luck!

Disclaimer: Bob’s Red Mill Provided this giveaway, but all opinions as always are my own.

Coconut Cake and Giveaway!

Coconut Cake and Giveaway!

4.9 from 12 reviews

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Coconut Cake and Giveaway!
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Ingredients
Cake
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup shredded unsweetened coconut
  • 7 large eggs, separated
  • 3 additional large egg whites
  • ¾ teaspoon cream of tartar
  • 1 ½ cups granulated sugar
  • ½ vanilla bean, scraped, seeds and pod reserved
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • ½ cup vegetable oil
Syrup
  • ¼ cup granulated sugar
  • ¼ cup water
  • Reserved vanilla pod
Frosting
  • 1 ½ cups granulated sugar
  • ½ cup water
  • 2 tablespoons light corn syrup
  • 5 large egg whites
  • ½ + ⅛ teaspoon cream of tartar
  • 3 sticks unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • 2 cups flaked unsweetened coconut, toasted, for garnish

Instructions
  1. Preheat oven to 350 degrees F. Butter 2 8 or 9 inch cake pans. Line the bottom with parchment and butter and flour the entire pan.
  2. In a medium bowl, stir together flour, baking powder, salt, and coconut.
  3. In a large bowl stir together egg yolks, sugar, and vanilla bean seeds until fully combined and slightly lightened in color and increased in volume. Stir in the vanilla and almond extracts and the oil. Mix until fully combined.
  4. In a large bowl, beat egg whites using a hand mixer on medium-high until frothy. This whole process takes awhile and could also be done using a stand mixer – I just knew I was using mine for frosting later. Add the cream of tartar and continue mixing until stiff but not dry peaks have formed.
  5. Add the flour mixture into the egg yolk mixture and stir until combined. Add ⅓ of the egg whites and carefully and gently fold in using a rubber spatula. Fold in the remainder of the egg whites. Divide the batter as evenly as possible among the 2 pans and bake, rotating halfway through if necessary, for about 25 minutes. Cakes may be made one day ahead of time and stored in an air tight container at room temperature. Allow cakes to cool completely in pans.
  6. Make the syrup. In a small saucepan over medium heat, bring water, sugar, and vanilla bean pod to a boil, stirring frequently and cook until the sugar is dissolved. Set aside to cool completely.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Assemble the cake. Place one cake on a cake plate. Using a serrated knife, cut the cake in half horizontally. Place the top half on a plate or back in the pan. Leave the bottom half on the cake stand. Drizzle with some of the vanilla syrup and cover with frosting. Place the top half of the cake on top, drizzle with syrup, and cover with frosting. Repeat with other cake. Cover the entire cake with frosting, including the sides. Once frosted, gently press the toasted coconut onto the sides of the cake and serve. May be stored at room temperature for up to 2 hours. May be stored in the refrigerator up to 2 days or frozen in pieces, wrapped in plastic and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 2 hours.

Filed Under: Baked Goods, Cake, Frosting, Giveaway, Italian Meringue Buttercream Tagged With: , , , , , , ,

Coconut Macaroons

March 30, 2013 38 Comments

Coconut Macaroons

I spend tons of time with Mom.  I bake with Mom.  Cook with Mom.  Shop with Mom.  Watch TV and movies with Mom.  Chat with Mom.  I’m always with Mom.  When I was younger, while I did spend a lot of time with Mom, I spent an equal amount of time with Dad.  We played Barbies and video games.  We’d run errands and walk around the mall after he got home from work and on the weekends.  But now we’re both busy and I no longer play video games or Barbies (not that sometimes I don’t want to), so Dad and I don’t have much bonding time.

Last Sunday we got said bonding time going to see The Book of Mormon.  I was so excited to see it and snapped up tickets in the blink of an eye.  Though the weather was still super cold and cloudy and miserable, it was so fun chatting with Dad on the drive into Detroit, waiting for the play to start, and at intermission.  We got to catch up on each other’s lives and we jammed to some music.  Dad even turned up Mumford and Sons!  Sometimes my taste in music seeps in!

Coconut Macaroons

Coconut Macaroons

The theatre was packed; in fact the entire run of The Book of Mormon is totally sold out.  And the show was also great.  We both loved it and laughed a lot.  The cast was supremely talented and the songs quite catchy.  I’ve had the opening number stuck in my head all week.

Between spending the day with Dad and the fabulous show, it was a wonderful day and a welcome break from everyday life.  We’ll have to schedule more daddy daughter bonding time soon!

Coconut Macaroons

Coconut Macaroons

Tomorrow is Easter.  I hope you all have a wonderful holiday.  I’ll probably be spending it baking, and dyeing eggs – yes, I still love to color eggs!  In case you still need a last minute treat, I made Coconut Macaroons.  Seriously, your search for a last minute Easter or Passover treat that’s easy to make, yet totally delicious ends here.  Four ingredients, five minutes of prep, and about fifteen minutes of baking result in golden brown coconut cookies.  I used Bob’s Red Mill Unsweetened Shredded Coconut, which I am now in love with.  It was the perfect size to add texture but not leave me chewing forever on coconut.  The exterior is crunchy, with that wonderful toasted coconut, while the interior remains moist with soft coconut, sweetened slightly by the sugar.  I can’t believe I waited this long to make them.  I love them and know you will too.  Happy Easter!

Coconut Macaroons

Disclaimer: I was provided with coconut by Bob’s Red Mill, but all opinions, as always, are my own.

Coconut Macaroons

 Coconut Macaroons

5.0 from 4 reviews

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Coconut Macaroons
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Ingredients
  • ¾ cup granulated sugar
  • 2 ½ cups unsweetened shredded coconut
  • 2 large egg whites
  • 2 teaspoons pure vanilla extract

Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a medium bowl, stir together sugar, coconut, egg whites, and vanilla until fully combined and all the coconut has been moistened. You may need to use your hands to make sure it is well mixed.
  3. Take heaping tablespoons of the mixture, form slightly into mounds, and place on the baking sheet. The mixture is very loose and will be messy. That is okay. The Macaroons do not spread during baking, so they will all fit on one sheet.
  4. Bake until golden brown and firm to the touch, about 15 minutes. Macaroons are best served warm, but may be cooled completely on the tray, then stored in an airtight container for up to 3 days. Macaroons may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 10 minutes.

Notes
Recipe adapted from Martha Stewart

Filed Under: Baked Goods, Cookies Tagged With: , , , , ,

Peanut Butter Egg Blondies

March 23, 2013 46 Comments

Peanut Butter Egg Blondies

Spring started Wednesday.  Yay! Spring!  But wait a minute . . . I don’t know about where you live, but here in Michigan it’s decidedly not springy.  There’s still snow on the ground, the temperatures barely make it out of the forties, the wind howls, and the sun refuses to shine.  Last winter wasn’t even this bad and now it’s spring, people.  Someone needs to fire that groundhog, because not only did spring not come early, so far it has yet to come at all.  And the next ten days aren’t looking so hot either.  I should know, I check the forecast rather obsessively.

I need some sunshine and warm temperatures.  I want the tulips and daffodils to pop out of the ground, the Bradford pears to burst into full bloom.  I will welcome the chirping of the chipmunks and birds as my alarm clock.  My winter coat needs to find a semi-permanent place in my closet, while my sandals break out of their boxes.  I want to want to leave the house, instead of fighting with my overwhelming desire to barricade myself in the house where it’s warm.  I need a leisurely walk outside.  I need spring to come.

Peanut Butter Egg Blondies

Peanut Butter Egg Blondies

I’m trying really hard not to complain.  Really, I am.  Even if it’s not going well.  I’m trying hard not to obsess about the weather, which I can’t control, but it stares at me constantly, the gloominess pouring in the windows.  I try not to only focus on my desire to move somewhere warm, so I can bask in nice weather year round.  But it is the drive I need to keep working and not give up.  I really am trying, now if only Mother Nature would.

Whether or not spring is here, Easter almost is.  Earlier this week, I posted Carob Peanut Butter Eggs.  I loved them so much, I wanted to make something with them.  So I made Peanut Butter Egg Blondies.  The blondies themselves are loaded with peanut butter.  Tons of it.  Then there are pieces of peanut butter eggs throughout.  I love the bites with extra peanut butter in them.  You don’t have to make your own peanut butter eggs in order to make the blondies – just buy some Reese’s Peanut Butter Eggs.  I know they’ll work perfectly.

Peanut Butter Egg Blondies

Peanut Butter Egg Blondies

The texture is rather dense, almost like a fudgy peanut butter cookie.  It’s the perfect texture that I’m always looking for in blondies.  And the peanut butter flavor is crazy good, enhanced further by the bittersweet carob.  This peanut butter lovers’ delight would be a great Easter treat, perhaps as a post egg hunt energy snack.  Maybe it will make spring finally arrive.

Peanut Butter Egg Blondies

4.9 from 11 reviews

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Peanut Butter Egg Blondies
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Ingredients
  • 1 stick unsalted butter, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 2 cups packed light brown sugar
  • 1 cup creamy peanut butter (I used Skippy)
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 heaping cup peanut butter eggs, coarsely chopped

Instructions
  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line the bottom of the pan with parchment. Do not butter the parchment.
  2. In a medium bowl, stir together flour and salt. In a large bowl, cream together butter, sugars, and peanut butter, until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Add the eggs, one at a time, incorporating after each addition, then add the vanilla and mix until once again light and fluffy.
  3. Add the flour and stir until just incorporated. Stir in the peanut butter eggs, trying to evenly distribute them, yet not break them up too much. Pour dough into prepared pan, smooth to even, and bake 35-40 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Cool completely in pan. May be stored at room temperature in an airtight container for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 10 minutes.

Filed Under: Baked Goods, Bars, Blondies, Candy, Carob, Nut Butter Tagged With: , , , , , , ,
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