I am a Honey Bee

All about my adventures with cooking, crafts, and travel

chocolate

Brownie Pie

I love to get mail. I used to have pen pals when I was younger. One was from Finland and she used to write the date D-M-Y. I loved it for some random reason. Well now without pen pals I just get bills, magazines, and some packages. I love the arrival of my monthly Studio Calico kit. I just get so giddy with anticipation and once it gets here I love that the package holds so many creative possibilities  Well, I was just as giddy for the arrival of Tate’s Bake Shop: Baking For Friends. As soon as I finished interviewing Kathleen King I bought her new book. I could not wait for it to come that I upgraded my prime and got it the next day. I just could not resist waiting to get my hands on that book.

 

 

Once I was able to browse the book I got myself into some trouble picking out what to make first. I was drawn to so many different recipes because of their ease. I love baking but I love to find simple recipes because I am so busy I just can’t spend so much time of something that I don’t eat. I’m glad Kathleen focuses on keeping her recipes simple but delicious. The book has over 120 recipes of muffins, scones, quick breads, pies, cupcakes, and cookies. Out of all of that I was really struggling to decide on Rocky Road Muffins (pg 31), Apple- Italian Plum Deep Dish Pie (pg 69), Brownie Pie (pg 71), and Pecan Squares (pg 138). I finally decided on the brownie pie and I think I made a great choice.

 

 

 

The Brownie Pie is a really simple, really rich dessert. Just a few ingredients and a few minutes of manning the mixer and you’re on our way to a chocolaty delight. This really works for any number of people as it’s great for sweets addicts to chocoholics and people who keep to a gluten free diet. It covers all bases and does so perfectly.  The recipe calls for even more chocolate stating that a slice is to be served with a smear of nutella and whipped cream. I served this with some whipped cream and fresh raspberries and blackberries since I just wanted it to be a tad bit lighter when serving it as the pie is so rich. Grab yourself a glass of milk and a slice and enjoy!

Brownie Pie

serves 8 to 10

Ingredients

  • 12 ounces of semi sweet chocolate chips
  • 1 stick of salted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 5 eggs plus 4 egg yolks, at room temperature
  • 1/3 cup packed dark brown sugar

Process

  1. Preheat the oven to 325 degrees. Prepare a 9-inch glass pie plate by lightly buttering it.
  2. In a microwave safe bowl combine the chocolate chips and pieces of the butter. Microwave on 50% power for 2 minutes, stir the chocolate every 30 seconds.
  3. In a large bowl or stand mixer, beat the eggs on high until thickened and light in color, about 3 minutes. Add the brown sugar the mixture is light and fluffy. Incorporate the melted chocolate. Pour into the prepared pie plate.
  4. Bake for 45 minutes, or until a toothpick inserted in the center is clean upon its removal. Let cool on a wire rack.
  5. Serve with whipped cream, berries, caramel sauce, or nutella.

Chocolate Chip Rice Krispies Cookies

I’m skipping this week’s edition of Monday Munchies because I wanted to participate in sharing a great recipe instead.

I love being part of Secret Recipe Club. It is so much fun to ge a new secret assignment every month. Plus it’s a lot of fun on reveal day having your partner find our out ou had their recipe and what you made while you are searching around to find out who made a recipe on your blog. All of that is great but it is time’s like this that I realize that community is just as important.

Sadly, an email went out sharing the news with out group that one of our members had passed away. Dan, aka the Herring, and Meredith, aka the Haggis shared the blog The Haggis and The Herring. Dan, a man in the prime of his life, unexpectedly passed away recently. Meredith shared a very touching post about Dan, their kids, and their love together. It is unbelievable to me that Meredith is expecting a baby at this point. I could not imagine that pain and sadness. I wish her and her boys nothing but happiness and they rebuild their lives.

 

In a tiny way of honoring a great cook, a great man is my post of his Chocolate Chip Cookies with Rice Krispies. As soon as I saw these I knew I would have to try them. These cookies are a lot of fun. They are great chocolate chip cookies with a fun surprise inside. The contrasting texture is a lot of fun and makes the cookie more interesting than a typical chocolate chip cookie.

Chocolate Chip Rice Krispies Cookies

Makes

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups Rice Krispies cereal
  • 1 cup semi-sweet chocolate chips

Process

  1. Combine together the flour, baking soda, and salt in a small bowl. Set aside.
  2. In a large bowl/stand mixer, beat together butter and sugar until light and fluffy.
  3. Add egg and vanilla. Beat well.
  4. In small batches, add the flour mixture, mixing until combined.
  5. Stir in the rice krispies and chocolate chips.
  6. Portion out heaping tablespoons sized cookies into your hands, roll into balls and then gently press onto baking sheets covered with parchment paper/coated with cooking spray.
  7. Bake at 350-degrees for 12 minutes or until lightly browned.
  8. Remove immediately from baking sheets and cool on wire racks. Store in airtight container up to 3 days.

Birthday Cake Oreo Truffles- SRC

When I got my assignment for my Secret Recipe Club post this month I did a little dance and clap!! I got from Laura from A Heathly Jalapeno. We are both from Connecticut, root for NY based football teams (me- Giants, Laura- Jets), and have great guys in our life. She recently got engaged & had her bridal shower so I wish her luck on her wedding and lots of happiness in her marriage. Laura blogs about healthy living and healthy recipes. She does like to indulge as well so I did find some great sweets recipes to make. I have been on a crazy baking/sweets kick lately so while I loved some savory dishes (Asparagus and Bacon Eggs Benedict– duh!!) I decided to make the Oreo Truffles that Laura posted.

 

 

I have been on an Oreo kick lately. I have 3 varieties at home right now. (Thankfully, I have been good about using them in recipes and not eating them otherwise) Since Oreo is celebrating their 100 year birthday they created a birthday cake Oreo. I die. So decided to make these truffles with the Birthday Cake Oreos. They sell in smaller packages (of course) so I had to use 1 1/2 packages to get to the correct amount of Oreos needed (15.5 oz). The rest of this was super easy and a lot of fun, which insprired the S’mores Truffles I made recently as well.

 

I don’t think my coworkers would have known they were Birthday Cake Oreo Truffles had I not told them since that flavor was pretty subtle once it was combined with the cream cheese and covered in choclate. I am thinking about making these again with the Strawberry Milkshake Oreos.

*The birthday cake oreos are a limited edition. Get them ASAP!*

Birthday Cake Oreo Truffles

Makes 48 truffles

Ingredients

  • 1 1/2  packages (15.5 oz) of Birthday Cake Oreos
  • 8oz of cream cheese
  • 3 cups white chocolate or semi sweet chocolate chips
  • sprinkles

Process

  1. Crush the Oreo Cookies in a food processor.
  2. Combine the cream cheese and crushed Oreos together.
  3. Divide the dough into 4 sections. And then roll a total of 48 1″ balls. Place on a wax paper lined cookie sheet and freeze for at least 30 minutes.
  4. While the balls are freezing, melt the chocolate.
  5. Drop each ball into the chocolate and completely coat. Remove excess chocolate as you remove the truffle. Place on wax paper and immediately put a pinch of sprinkles on top. Put back into freezer to firm up the chocolate.
  6. Store in the refrigerator up to a week.

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Secret Recipe Club

Check out my previous Secret Recipe Club Posts:

July: Tropical Pork Pineapple Kebabs

June: Cheesy Garlic Knots

May: Berry Brownie Torte

April: Peanut Butter Cup Ice Cream

March: Sauteed Green Beans with Lemon and Almonds

February: Fried Pickles

Jan: No SRC postings

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!



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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

S’mores Cinnamon Rolls

S'mores Cinnamon Rolls

It is Day 4 of S’mores Week! Are you sick of Amanda and I yet? Hope not! Just one more day of great s’mores recipes. hint hint… I have a cocktail for you tomorrow!

Anyway, I originally planned on making mini cheesecakes today but then at the very last minute decided to change my mind resulting in some late night and early morning baking. how early? well this dumb-dumb got up at 4.30a.m. I am crazy. obvi.


 

 

 

I’m so glad that I put in the extra effort to make these because they are incredible. I honestly would not eat them for breakfast but I think they are perfect for a fun, different kind of dessert. It would totally shock someone if you served this for dessert. A big rich cinnamon roll jam packed full of s’mores goodness. The marshmallows get toasty, the chocolate chips get melty, and the graham adds a fun different crunch to it all. Addicting!

 

  

You need to go over and check out Amanda’s S’mores Ice Cream recipe. The post is hilarious and totally relate-able. Plus, the recipe is drool worthy. That ice cream is trouble with a capital T!

S’mores Cinnamon Rolls

makes 12 rolls

Ingredients

Dough

  • 1 cup warm milk (skim works)
  • 1 packet dry active yeast
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup unsalted butter melted
  • 4 cups bread flour, 1/2 cup reserved
  • 1 teaspoon salt

Filling

  • 1/4 cup sugar
  • 1/4 cup of brown sugar
  • 2 tablespoons cinnamon
  • 1/3 cup unsalted butter, melted
  • 4 cinnamon graham crackers, broken into small pieces
  • 3/4 cup milk chocolate chips
  • 1 1/2 cups mini marshmallows

Glaze

  • 4 ounces marshmallow Fluff
  • 1/4 cup milk

Process

  1. To prepare the dough, sift together the flours and salt, set aside. Heat the milk per yeast instructions. Once the milk has reached the right temperature (between 100-110F) add the yeast and let proof per instructions. In a large bowl or using a stand mixer, beat 2 eggs. Mix in the sugar and melted butter into the eggs. Gently pour the milk into the bowl. In half cup intervals mix in the bread flour until 3 1/2 cups has been incorporated. With the remaining 1/2 cup, dust a clean smooth surface and coat your hands. Kneed the dough into a ball incorporating the remaining flour. Place into a greased bowl, cover, and let double in size (several hours).
  2. While your dough is rising prepare the  filing by combining the cinnamon  and sugars together in a bowl and the marshmallows, chocolate chips, and graham cracker pieces. in another bowl.
  3. Preheat oven to 350 and grease baking pans.
  4. Roll out dough into a 16 by 21 inch rectangle. Spread the melted butter evenly over dough. First add the sugar mixture to the cover the dough, then add the s’mores mixture. Roll up dough jelly roll style and, cut in half, then cut each section into 6 pieces.  Arrange evenly in pan
  5. Bake for 22-25 minutes or until golden brown.
  6. While rolls are baking combine the fluff and milk. Spread frosting over warm rolls before serving.

S’mores Week

Day 1

S’mores Chex Mix and S’mores Ice Cream Sandwiches

Day 2

S’mores Truffles and Microwave S’more Turtles

Day 3

S’mores Campfire Banana Splits and S’mores Cheesecake Bars

S’mores Campfire Banana Boats

S'mores Banana Boats

When I was growing up I used to go to sleep away camp at Camp Hazen in central Connecticut.

I have some of my best memories from the fun times I had during the 30 weeks I spent at camp over 5 years. It was such a blast with swimming, horse back riding (the horse I rode was named Cadallic), playing rounds and rounds of the cup game in the mess hall, eating fresh baked bread, and staying up way too late.

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I won’t even get into the time my friend and I got in trouble for dying our hair there… obviously I would get in trouble for that!

Endless amounts of fun, which was often focused around the campfire singing J J Coolay and doing skits.

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Other great things to do around a campfire is to roast marshmallows, make s’mores, ‘bake’ orange cakes, and make campfire banana splits. So I combined s’mores and campfire banana splits to make these s’mores campfire banana splits.

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Sadly, I was not sitting on a log around a campfire when I made these S’mores Campfire Banana Splits. I made these in the oven but you can easily make them on your grill after dinner as well.

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They are so simple but so good. Which is perfect for the kid in all of us.

Be sure to stop by Amanda’s blog to check out her S’mores Cheesecake Bars as we continue our S’mores Week!!

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S’mores Campfire Banana Boats

Makes 2

Ingredients

  • 2 bananas
  • 2 fudge covered graham crackers
  • 2 dozen mini marshmallows

Process

  1. Preheat oven or grill to 425 degrees. Prepare 2 pieces of aluminum foil (approx 12″x12″) by spraying with cooking spray.
  2. Slice each banana peel length wise. Carefully open the banana peel and slice the banana diagonially and lenthwise. Spread out the banana with your knife.
  3. Stuff broken peices of 1 graham cracker and a dozen mini marshmallows in each banana.
  4. Bake for 12-14 minutes or until the marshmallows have melted. Carefully unwrap and enjoy!!

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S’mores Week 2012!!

Day 1

S’mores Chex Mix and S’mores Ice Cream Sandwiches

Day 2

S’mores Truffles and Microwave S’more Turtles

S’mores Truffles

Day 2 of our most amazing, super special s’mores week! I’m so excited to share this truffle recipe, as well as the other 3 that I have planned for the rest of the week. Just you wait!

When I was thinking about what recipes to make this week I also had to think about how I would make them. In this case once I thought of making a S’mores Truffle I began to think about how to do that. I looked at other truffle recipes, specifically Oreo truffles, to create a recipe for these truffles.

 

 

I shared these with the guys on my job site and with the contractors working on residing he house next to ours. These were enjoyed very quickly. They did not linger around on the job sites. I highly suggest these for guys with huge appetites or for anyone at all!

Please be sure to head over to Amanda’s blog and check her Microwave S’more Turtles! A quick, easy recipe that had me looking around for more s’mores supplies to try myself!

S’mores Truffles

makes 4 dozen truffles

Ingredients

  • 4 oz cream cheese, at room temperature
  • 3 cups of Graham Cracker Crumbs
  • 12 oz of fluff marshmallow spread
  • 2 cups of milk chocolate chips
  • 2 to 4 oz cup cream
  • cooking spray

Process

  1. Spray your bowl and mixer with cooking spray. Add the cream cheese, graham cracker crumbs, and marshmallow spread to the bowl. Mix until all the ingredients are combined. The mixture should be held together pretty, but don’t worry if it is a bit crumbly.
  2. Spray your hands with cooking spray. Pinch pieces of the mixture off and roll in your hands to form 1″ balls. Place on wax paper lined cooking sheets. Put in the freezer for  at least 4 hours.
  3. When you are ready to coat the graham truffle balls, melt the chocolate in a double boiler or in a microwave. Slowly add the cream to the mixture until the chocolate is smooth and the consistency is loose enough to be able to drop a ball in and shake the chocolate off . If you chocolate breaks in the process, then continue to add cream until the chocolate becomes smooth again.
  4. Drop the balls in the chocolate to completely coat. Using 2 forks or a Candy Dipping Tool remove the truffle and tap and shake off extra chocolate. Place on a waxed lined baking sheet. Chill until ready to enjoy!
  5. Find some fun dip-able things like cookies, pretzels, or fruit to use up the any remaining of the chocolate.

S’mores Week

Day 1

S’mores Chex Mix and S’mores Ice Cream Sandwiches

Baked S’mores Bars

Baked S'mores Bars

So I don’t really like S’mores.

Don’t hate me!!!!

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I could never understand why people liked s’mores when I was growing up. Sure I ate them as I just didn’t want to be that kid but I just didn’t get what they liked. Crisp crackery cookie. Hard chocolate. Marshmallow. And another crisp cookie. I love toasting marshmallows but the rest of it didn’t really work for me over time.

Also, I like graham cracker but I like the Honey Maid Grahams Cinnamon Crackers the best. They are sugary and extra cinnamon-y… but do you think they were ever brought along for camp fires… that would be a n-o. I always felt there was so much potential for s’mores but I didn’t know what it was… until now that is!

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I saw that Amanda recently posted a recipe for baked s’mores. The moment I saw them I knew that I had to make them. HAD TO! This was exactly what I have always been hoping for from a s’more. A soft, crumbly texture instead of a crisp cookie. Ooey gooey melted chocolate. Tons of marshmallow goodness. It was all the great flavors of a s’more but in the texture of a blondie. I could stand behind that.

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These were so simple to whip up that you can make these for yourself or for your kids when they are dying to a s’more but you aren’t camping.

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I used Hershey bars for this but if you didn’t have them on hand and really really wanted these bars then just used chocolate chips. Milk chocolate chips would be better than semi-sweet chocolate chips but chocolate is chocolate so get on with your bad self and make these dang Baked S’mores Bars!!!

I’ve made these several times now and I have to say that the more fluff the better! Make sure you at least use 2 Cups. But if you want to use a bit more, you won’t be mad.

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The top will crack when you bake it but it’s okay. I swear. It’s doesn’t have to be super pretty like a cheesecake, but keep this in mind. If you are really upset about cracks then poke the top with a tooth pick a few times before baking to help reduce the cracking.

I do think it would be pretty cool to make these with some winter time indoor camping. Oh so you didn’t do indoor camping growing up? What about bring a pool (no water) into the house to watch the movie Mermaids with your mom? No… just me then. Well, I suggest you give it a try and sing and dance along to this song.

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I think you should totally have an indoors camping adventure!! It will put you in a good mood. I swear. Just like I swear that you have to make these s’mores bars!

When it comes to making these Baked S’mores Bars… be prepared to eat a lot of them.

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Baked S’mores Bars

Serves 16

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • approx. 10 oz of Hershey’s chocolate bars ( I used 6 1.55oz bars)
  • 2 cups marshmallow fluff

Process

  1. Preheat oven to 350F. Prepare an 8×8-inch baking pan with parchment paper or aluminum foil and spray with cooking oil (optional).
  2. Cream together the butter and sugars until light and fluffy. Add the egg and vanilla until incorporated.
  3. Sift together flour, graham cracker crumbs, baking powder, and salt. Add the dry ingredient mixture to the butter mixture and mix at a low speed until just combined.
  4. Divide dough in half. Press one half into an even layer on the bottom of prepared pan. Evenly arrange the chocolate bars on top of the dough.
  5. Spread marshmallow fluff evenly over the chocolate layer. Or put into a large plastic storage bag, cut the tip off & pipe on for easy distribution.
  6. On a floured surface, roll out the remaining dough, forming a piece that is just large enough to fit in the 8×8-inch pan. Place dough on top of marshmallow fluff and press down slightly.
  7. Bake for 30 to 35 minutes, until golden brown. Cool slightly before cutting with a sharp knife into 16 even pieces. Wipe knife between cuts w a wet towel to make the process easier.

Mint Oreo Brownies with Mint Buttercream Frosting

These right here are going to blow your mind. If you like mint and chocolate I suggest you run to your grocery store and get the few things you need to whip these suckers up. I love the mint and chocolate combination so these were very hard to resist. Thankfully I have an office full of taste testers so I was able get their feedback. I popped these suckers down at a table in the main corridor with a post it note and watched as people walked to the kitchen and stopped to take one, and then on their way back with their coffee they stopped for another sliver. Ohhh trouble!

 

 

As lame as it is, I made a resolution this year to enjoy holiday’s more. I have been extra grouchy about holidays and the effort they are so I have been trying to dive into the celebrations more this year. I will have fun damn it! So I am throwing myself at St. Patrick’s Day and all things green with wild abandon this year. So expect a few more St. Patrick’s Day themed recipes and posts leading up to the booze soaked day.

Back to the important things… brownies. The mint Oreos provide a lot of minty flavor, plus they provide a lot of moisture from the cream. I suggest baking them until they are just set so they are super fudgy. The frosting makes the over the top minty. I liked topping the brownies with crushed Oreos so it gave everyone a hint as to what was inside the brownies.

Mint Oreo Brownies with Mint Buttercream Frosting

Makes 16 brownies

Ingredients

For the Brownies:

  • box of fudgy brownies with ingredients to prepare brownies
  • 14 mint Oreos

For the Frosting:

  • 1 stick of unsalted butter, room temperature
  • 1 cup of confectioners sugar, sifted
  • green food coloring
  • 1/4 teaspoon peppermint extract
  • 4 crushed Oreos for garnish

Process

  1. Preheat your oven to 350 and grease a 9×9 pan.
  2. Crush the 14 mint Oreos for the brownies.
  3. Prepare the brownie mix according to the directions on the box. Just prior to mixing complete, add in the Oreo cookie pieces and gently mix in.
  4. Bake the brownies according to the box, start checking at the minimum time and remove once a tooth pick in clean upon insertion and removal.
  5. Prepare the frosting by beating the butter until light and fluffy. Add in green food coloring, start with 12 drops and continue until the preferred shade of green is achieved. Add the peppermint extract and mix thoroughly. Lastly, slowly add the confectioners sugar and beat until the frosting is formed and is fluffy.
  6. Once the brownies have cooled completely, add frosting the top of the brownies. Garnish with crushed Oreo pieces.

Checkered Flag Cake

To celebrate Sunday’s Monday afternoon’s Monday night’s running of the 54th Annual Daytona 500, I made a checkerboard cake to match the checkered flag that is waved at the end of the race. There are 6 main flags (green,  yellow, white, red, black, and checkered) that are used in NASCAR races so I wanted to feature the one that all the drivers are dying to see first as they cross the start/finish line on the last lap. We were so amped for this race. We are excited for any race but the Daytona 500 is the Super Bowl of NASCAR. It is the BIG race. It really kicks off the season and there is a whole week of races leading up to it that we follow diligently. I really hope to make it to Daytona one day but until then celebrating it at home will have to do.

 

 

We originally planned on watching Daytona on Sunday and enjoying a great dinner of Price’s amazing pulled pork and I figure we can end it with this fun checkerboard cake. I was tempted to just make this on my own but I figured the easiest way would be to get the Wilton Checkerboard Cake Pan Set. The set comes with three 9″ cake pans and a divider ring that creates the checkerboard pattern in the cake. The set was affordable at just $15 and really worth it. I think it is a great set but I would LOVE having 2 more rings so I didn’t have to remove it for each layer. I hate washing dishes and I think it would make filling the cakes a little less ‘stressful’ so I could really see that each layer was getting an even amount in each pan.

 

 

I filled the cake pans with large spoonfuls of batter and helped smooth it out with an offset spatula. From that experience I strongly suggest to fill large storage bags or cake decorating bags with the batter to fill the rings. I think that would provide more control to the filling the rings.

 

  

I used the cake recipe that was provided on the Wilton box because it was my first time making this checkerboard cake and I was not sure how much mix I would need for it. I had my go-to standard yellow cake mix recipe ready but I just was a little uneasy about using it since the flour content was so much less than the Wilton recipe so I was not sure it if was a quantity or texture difference. In the end I think it was a bit of both but mainly this was dense cake. I figure it was to make the chocolate portion and the vanilla portion not bleed into each other. I didn’t actually like this cake when we had some because it was so dense, dry but I am including (with a minor adjustment to the baking time) for reference. I know I will try this cake again with different flavor and color combinations so get ready so see more of this checkerboard cake in the future!

  

 

Did you stay up for the crazy Daytona 500? From the 36 hr rain delay to Jimmie Johnson’s Lap 2 wreck (which brought tears to my eyes from his driver’s side hit) to Juan Pablo Montoya’s out of control crash into the jet dryer!!! Never a dull moment and we loved it. But still it got to be really late for a work night after the Montoya crash/red flag delay Pricer crashed and went to bed. I wanted to watch the ending with him so I went to bed shortly after midnight although I was dying to know who won. Plus I was afraid I would yell some profanities if there was another big crash. Which did happen but thankfully I was more composed at 6.30 this morning when we started to watch the end of the race again. I sat in angered disbelief when Kasey Kahne was hit during lap. Oh well! Congrats to Matt Kenseth for his 2nd Daytona 500 win! Can’t wait for next week’s race at Phoenix!

Checkered Flag Cake

*Serves 12*

Ingredients

  • 2 sticks of unsalted butter, at room temperature
  • 2 2/3 cups sugar
  • 3 eggs
  • 2 teaspoons of vanilla extract
  • 4 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 4- 1oz squares of semi-sweet chocolate, melted

Process

  1. Preheat the oven to 350 and spray all 3 pans with non-stick cooking spray.
  2. Cream together the butter and sugar until fluffy. Add the eggs one at a time and beat until smooth.
  3. Combine the flour, baking powder, and salt in a large bowl.
  4. Combine the milk and vanilla extract in a measuring cup.
  5. Incorporate 1/3 of the dry ingredients to the butter mixture. Add 1/3 of the milk and beat. Continue to alternate the dry and wet ingredients until the cake is complete.
  6. Divide the cake in half to remove the vanilla cake batter portion.
  7. To the remaining batter in the mixer, add the melted chocolate.
  8. Follow the steps below to fill the pans to create the checkerboard patter.
  9. Bake for 25-30 minutes. Rotate half way through the cooking process and remove from oven when a tooth pick is inserted and is clean upon removal.
  10. Once the 3 cakes have completely cooled, place one of the chocolate, vanilla, chocolate layers on a plate or a cake stand. Level off the top of the cake. Add some butter cream frosting to cover the bottom layer.
  11. Add the vanilla, chocolate, vanilla later to the first frosted layer. Trim the cake top as needed to provide a level cake. Cover layer with frosting.
  12. Add the final layer of the cake, trim as needed, and then complete frosting.

To create the checkerboard pattern

  1. Place the batter divider in the first pan and alternate the chocolate batter and the vanilla batter in the rings. Start with the outside ring filling it with chocolate, then do the next ring vanilla, and the center with chocolate again. Carefully remove the divider ring from the cake pan by pulling it straight up. Wash the diver ring prior to using it again.
  2. For the second pan, repeat the same process with a chocolate outer ring, vanilla ring, and then a chocolate center.
  3. For the last pan, make the outer most ring vanilla, then chocolate, then a vanilla center.

Chocolate Buttercream Frosting

Ingredients

  • 6 oz of semi sweet chocolate
  • 2 sticks of unsalted butter, room temperature
  • 2 cups of powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Process

  1. In a small bowl over a double boiler, melt the chocolate. Once the chocolate is evenly melted, remove from the heat and let cool a bit prior to adding to the rest of the buttercream.
  2. Cream together the butter and sugar until very fluffy.
  3. Add the milk and vanilla and beat until completely incorporated.
  4. Add the melted chocolate and mix until evenly incorporated and  fluffy consistency is reached again.

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Biscoff Muddy Buddies

I like taking challenges and suggestions when I am cooking and baking. I like to ask people what they think of what I made- texture, flavor, density, etc- and I like to take ideas from other sources, like blogs, newspapers, magazines, and other foodies. I feel that is the only way you can grow and have fun.

A simple tweet from Julia of Fat Girl Trapped in a Skinny Body prompted this recipe creation. She pondered of anyone had made Muddy Buddies with Biscoff spread. Biscoff is a cookie based spread- imagine if you took tea biscuits and made a spread out of it. I thought it was an interesting idea so I just had to give it a try. How would a chex mixed snack that is predominantly peanut butter be when you take away the peanut butter and use Biscoff?

 

It will be so amazing!!! I ate way to much of it the day I made it. Thankfully, I had the intention of gifting it so I packaged the rest up and that stopped me from eating it all. I was happy to make this since our neighbor’s son is allergic to nuts so I could give some to them since I removed the peanut butter for the Biscoff spread. (Now, keep in mind that this now is no longer gluten free.) I had to make some changes to the original Muddy Buddies recipe to accommodate the ingredient substitution. I reduced the amount chocolate because Biscoff is not as intense as peanut butter and I didn’t want the chocolate to overtake it. I think there was a good balance to it in the end.

Biscoff Muddy Buddies

makes 18 servings

Ingredients

  • 9 cups Corn or Rice Chex (or Combination)
  • 3/4 cup semi sweet chocolate chips
  • 1 cup of Biscoff cookie spread
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 1/2 – 2 cups powdered sugar

Process

  1. Put the chex cereal in a large bowl or on a large sheet tray.
  2. In a small sauce pan combine the chocolate chips, Biscoff spread, butter, and vanilla extract. Over low heat combine all the ingredients as the chocolate chips and butter melt. The end consistency should be smooth and lump free.
  3. Pour the mixture over chex cereal. Mix to coat all pieces evenly.
  4. Let cool 10 minutes and then sift powdered sugar over the coated chex. Coat all pieces evenly as well. Let cool completely prior to bagging.

Chocolate Chocolate Mint Cookies

During some recent shopping trips, I have come across M&M’s holiday flavored candies. I picked up all the varieties I saw and started to look up different recipes that I could use with the M&M’s candies. So far my favorites are the cheery cordials to eat and the mint to bake with, but i’m just getting started.

 

 

One of my coworkers makes the most unbelievable chocolate chocolate chip cookies. I decided that I would make something similar but instead of loading it up with chocolate chips I would add in the mint m&m’s. Having made chocolate chocolate chip cookies in the past I decided that could wing it and see how it would come out. The first time worked out well but I did not add any chocolate chips, only the m&m’s and I didn’t feel that was enough so I made them again and added in some chips. Much better! I love the mint and chocolate combo so these cookies are ones I would actually eat. I ate 2- very usual for me!

 

 

Chocolate Chocolate Mint Cookies

*makes 2 dozen 2 1/2″ cookies*

Ingredients

  • 2 1/2 Cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon backing soda
  • 1/2 cup cocoa powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs beaten
  • 1 teaspoon vanilla extract
  • 1 cup of semi sweet chocolate chips
  • 1 9.9 oz bag of mint m&m’s

Process Ingredients

  1. Preheat oven to 375 and line cookie sheets with parchment paper.
  2. Wisk the flour, salt, baking soda, and cocoa powder in a bowl to combine. Set aside.
  3. Combine the butter and sugars in bowl and beat until light and fluffy.
  4. Add the eggs and vanilla extract to the sugar mixture and beat until combined.
  5. Add the dry ingredients to the bowl and mix until a dough as formed.
  6. Once the dough has combined add in the chocolate chips and continue to mix.
  7. Using a spoon, gently mix in the m&m’s until evenly combined.
  8. Scoop the dough out and mix into 1 1/4″ balls by hand.
  9. Place the balls on the cookie sheets with plenty of room to allow spread.
  10. Bake for 10-12 minutes. Remove cookie sheets from oven when the center of the cookie is still soft to the touch. Let cool and set up for 5 minutes on the cookie sheet prior to removing.