Some recent baking favorites

I discovered the wonderful website of Bakerella. Oh my goodness, this girl is awesome. She's my baking hero. I tried 3 recipes of hers and they were all awesome and very big hits (both at work and with friends and Kurt). I also went on a red velvet kick. Mmm, reminds me of the South.

The first were red velvet balls (and I have pictures of these... I was LOVING the vibrant red of the batter. It was beautissimous.):

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

So, mine aren't very pretty. I don't have a double boiler so my dipping method is imperfect. But they taste the exact same.

I dipped in both white chocolate and regular chocolate. Some people preferred the regular and some preferred the white. Honestly, they're both absolutely delicious.

Next, I made red velvet cookie sandwiches. Mmmmm:

1 Box red velvet cake mix*
1/2 Cup butter, softened to room temperature
2 Eggs

• Preheat oven to 350 degrees.
• Mix ingredients until combined.
• Drop spoonfuls of cookie batter onto baking sheet about two inches apart.
• Bake for 10-12 minutes.
• Cool.

Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner’s sugar
1 tsp Vanilla

• In a mixer, cream butter, cream cheese and vanilla.
• Gradually add sugar and mix until smooth.

Makes about 24 cookies or 12 cookie sandwiches

I had extra filling left over, so I made the cookies using a carrot cake mix and the same amount of eggs and butter. They were an equal hit at work.

And lastly, oreo truffles:

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!

Makes about 36 truffles.

Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.

I dipped in regular chocolate. I was out of white and was too lazy to go to the grocery store. These are so good James requested an entire batch for his and Camille's wedding anniversary. Which is this week, so they'll have to be late. I also want to try these using MINT oreos. Oh man, so much goodness.

Winner winner, chicken dinner!

The other day, on the way home from work Kurt called me:

Kurt: "Hey, can you pick up anything we need to bake cinnamon rolls that we don't have already?"

Me: "Uhh, sure... why?"

Kurt: "My office is having a bake-off and I'm going to make my cinnamon rolls."

Me: "Great! .... I'm going to make something too!"

So I entered Kurt's office bake-of. I got everything Kurt and I needed and headed home to clean the kitchen (we bug bombed the house, so the surfaces needed to be scrubbed before Kurt could roll out his dough). By the end of the night, we had 24 cinnamon rolls and one coconut cream cake ready for the eating.
I'm not sure why I entered, since I don't work there. I just like to bake and it was an excuse to bake. So yesterday, Kurt pipes up, "Everyone's loving the cake.... you might win this one!"

Well, Kurt just sent this to me:


That's right. The "Atkins posse" as his friend Tyler called us, took the 9th floor by storm. I wish I could take credit, but this isn't my recipe. I'm not sure whose it is... I got it from my mom, who got it from my aunt Michelle, who got it from...?

Anyhow, in lieu of this (small) victory, I'm going to share the (now) award-winning recipe. Oh, and I've thought of a cool name for it:

Loco Coco Cake
1 yellow box cake mix and the ingredients it calls for (I prefer butter yellow... butter, mmmm... )
1 can sweetened condensed milk
1 bottle/can of Coco Loco, Coco Real, and whatever your region's version is of THICK, CREAMY pina colada mix. Don't get the watery stuff!
1 container of Cool Whip
1 bag of coconut flakes... I prefer the big shavings, but it's up to you, man.

Make the cake according to directions.
While it is baking, mix the sweetened condensed milk and Coco Loco together.
When cake is done, immediately poke DOZENS of holes in it using a fork. Seriously, you can't have too many holes in the cake.
Pour the milk/coco loco mixture on the cake and spread with a spatula.
*Note: you'll want to keep checking on the cake until all of the mixture has soaked into the cake because as it soaks, the remaining goo will have a tendency to pool in the center of the cake but you should spread it out when this happens.
*Note: this cake is best made 24 hours in advance. If you eat it right away, it's like a pudding and it isn't bad, still very tasty, but if you give it 12 to 24 hours, it'll firm back up into cake. :)
Before serving, spread Cool Whip on top. I like to zap the Cool Whip in the microwave so it's soft for spreading.
Toast coconut shavings/flakes/etc., on Hi Broil in the oven on a cookie sheet (spread evenly).
When they are lightly browned, take out and sprinkle over the cake.

Aaaaaaaand, you're done. Mmm... makes me wish I'd gotten a piece of it!
Just to let you know, this cake is a little pricey to make. But it is soooo worth it.

Another recipe?

Sure, why not!
These are the best brownies I've ever had. Don't be daunted by melting the shortening on the stove top--they are super easy. I didn't add the nuts. Instead, I added about 3/4 of a bag of Ghiradelli chocolate chips. Oh my. If you like them really cakey, cook them the full 30 minutes. If you'd like them a bit fudgey, cook 29 minutes. Really fudgey? Try 28 minutes (though I haven't). I actually always prefer cakey brownies over fudgey, but Kurt prefers fudgey, so I cooked them 29 minutes last time... seriously amazing. I'll never go back! I highly suggest adding chocolate chips and cooking at 29 minutes!

Perfect Chocolate Brownies Recipe

Ingredients

• 3/4 cup cocoa powder
• 3/4 cup shortening
• 2 1/4 cups sugar
• 4 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped walnuts or chopped pecans

Directions

1. Preheat oven to 350 degrees.

2. Grease a 9x13" pan.

3. Melt shortening in a large saucepan over low heat, then stir in cocoa.

4. Remove from heat.

5. Mix in sugar and vanilla then mix in eggs one at a time.

6. Stir in remaining ingredients then stir in nuts.

7. Bake for 30 minutes.

8. Cool completely, before cutting into 2x2" squares.

9. I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well. (Kristina's note: I haven't tried this yet... but it sounds like a good idea.)
   

Link!

Cheesecake cookies

I made these the other week and they were divine and so easy. Once again, a product of Recipezaar.com. I promised my sister I'd post these since she loves cheesecake so much.

Cheesecake Cookies

Ingredients

• 5 tablespoons butter, softened
• 1/3 cup brown sugar, packed
  
• 1 cup flour
• 1/2 cup sugar
• 1 (8 ounce) packet cream cheese, softened
• 1 egg
• 2 tablespoons milk
• 1 tablespoon lemon juice (I didn't have any lemon juice so I used lime juice and they were scrumptious.)
• 1/2 teaspoon vanilla

Directions

1. Heat oven to 350.

2. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.

3. Put 1 cup of the mixture aside for topping.

4. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.

5. In another bowl combine sugar and cream cheese, mixing until smooth.

6. Thoroughly beat in egg, milk, lemon juice and vanilla.

7. Spread over the baked crust and sprinkle with remaining brown sugar mixture.

8. Bake for 25 minutes.

9. Let cool, then chill for at least 1 hour.

10. Cut into 16 squares; serve.

Link!

Bananarama

Ummm, so I love to bake. I do it about once a week (and take it to work the next day to remove the temptation!). My favorite website for new recipes is Recipezaar.com. It has thousands of great recipes, all user submitted, and the best part is they're rated and reviewed! That way you know if a recipe is great! Here is the best banana bread recipe I've ever found. It can also double as a cake recipe (just cook it in a bundt pan instead of two small bread pans). Enjoy!!

Cripsy Cinnamon Streusel Banana Nut Cream Cheese Bread
(I left out the nuts.)

Ingredients

Bread

• 3/4 cup butter, softened
• 1 (8 ounce) package cream cheese
• 2 cups sugar
• 2 large eggs
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups mashed bananas (about 4 medium)
• 1 cup chopped pecans, toasted
• 1/2 teaspoon vanilla

Streusel

• 1/2 cup packed brown sugar
• 1/2 cup chopped toasted pecans
• 1 tablespoon flour
• 1 tablespoon melted butter
• 1/8 teaspoon cinnamon

Directions

1. Preheat oven to 350º.

2. Beat butter and cream cheese together with an electric mixer until creamy.

3. Add sugar, gradually, and beat until light and fluffy.

4. Add eggs, one at a time, and beat until blended.

5. Gradually add flour and next three ingredients to butter mixture, beating at low until just blended

6. Stir in bananas, pecans, and vanilla.

7. Spoon batter into 2 greased and floured 8x4 loafpans.

8. Batter will be thick.

9. For streusel: Stir together 1/2 cup packed brown sugar, 1/2 cup chopped toasted pecans, 1 tablespoon flour, 1 tablespoon melted butter, and 1/8 teaspoon cinnamon.

10. Sprinkle mixture evenly over batter in pans.

11. Bake for 1 hour or until a wooden pick inserted in center comes out clean.

12. Bread may be shielded with aluminum foil that last 15 minutes to prevent excessive browning of streusel.

13. Cool in pans on wire rack for 10 minutes.

14. Remove from pans and cool 30 more minutes before slicing.

15. For perfect slices, cut with a serrated or electric knife after cooling.

Link!

It's better than shake'n'bake and I did it all by my freaking self!

Ahem... I'm feeling feisty right now...

I made these for my first Activity Days activity night (eh?):

Pumpking Whoopie Pies, found on marthastewart.com

Don't they sound and look good? They're even better:

Ingredients

Makes 12 whoopie pies

• FOR THE PUMPKIN WHOOPIE COOKIES
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• FOR THE CREAM-CHEESE FILLING
• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

(Note: I accidentally put in 3.5 cups of canned pumpkin which made them WAY moist and made more cookies too. And don't be afraid by the large amounts of spices in them--they're just perfect. Also, as a cookie by themself they're a little spicey, but with the frosting they're just perfect.)