Category

Baking

Big Kids Now: Cherry Cola (Pop) Brownies

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I know this week has been a little “kid heavy” in the way of posting, but here’s why:

 

My boys started school this week. They were SO excited. I don’t know if you can tell
However, for bearing with my crazy pictures of my knuckelheads, I will reward you with a recipe.
To celebrate heading back to school, and the boys having a great first day, Coco and I decided to make the boys a treat. 

 

I dug through my baking cabinet and found a box of brownie mix. I wanted something a little doctored up (after all this is a special occasion), and I found this recipe on the Betty Crocker website. I LOVE CHERRY POP (yes, I just said pop. I’m from Chicago, deal with it people). We always have cherry pop of some kind in our house as it is my favorite.
Anyway, what grabbed my attention about this recipe (other than containing cherry pop) is it only contains one egg. My boys have a slight egg white sensitivity, so I like to find recipes that have one or no eggs or can easily have substitutions for eggs. Also, the picture totally captured my eye. The kids like anything with a cherry on top.
So we baked. 

 

 

The kids loved, mom and dad loved. It doesn’t get much better than this people. 

Linking up with Adorned from Above.

Happy Birthday, Big Guy: Triple Chocolate Layer Cake

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Brian’s birthday is in August, however, this also marks the busiest time for Brian at work. He spends long hours away from home, and when he comes home he spends a lot of time at his computer. Because of this, we typically wait to celebrate his Birthday with our extended family well into September. However, I always make his favorite dinner and a special dessert on his actual birthday.

Brian’s Favorite Dinner is grilled filet mignon, homemade smashed potatoes, and fresh steamed green beans.

 

This is not really what this post is about though. It is ALL about the dessert. Brian loves all things chocolate. Basically, to Brian, if there isn’t chocolate involved, it isn’t dessert. So, I decided to combine three types of chocolate to make a Triple Chocolate Cake. Apparently, it was so good some people couldn’t wait until after dinner to try it. We are still trying to find the culprit. My guess is one of the boys (as in Brian).
This cake has a three parts to it, but overall is not that hard to make.
The first was I used a simple Betty Crocker boxed cake mix (Chocolate Fudge), and made it in two 9 inch round cake pans.

 

Then, I made a simple chocolate buttercream frosting.

2 sticks unsalted butter softened
3 1/2 cups confectioner’s sugar
1/2 cup cocoa powder
2 tsp pure vanilla extract
pinch of salt

In a mixer with paddle attachment or large mixing bowl with an electric hand mixer, mix all ingredients until well incorporated and set aside.

 

Then, I made simple dark chocolate ganache.
1 cup heavy whipping cream
1 cup dark chocolate chips
1 tsp vanilla
In a large bowl put over simmering water, heat cream. Then slowly add chocolate chips and vanilla. Whisk together until chocolate is completely melted and remove from heat.

 

Then, comes time for assembly. Once the cakes are completely cool, place one of the cake rounds on a cake plate and frost the top with a thick layer of the chocolate buttercream. Next, layer the second cake round on top of the buttercream, and frost the sides and top of the cake. Finally, using a ladle, spoon the ganache over the entire cake and let fall down the sides.
Once the cake was complete, I went to grab my camera, and this is what I found.

 

Fingerprints! I literally turned my back for two seconds. I guess when there is this much chocolate involved, some people just cannot resist.
The kids and I were happy to make something so special for Brian, and I know with how hard he has been working lately, he appreciated it.

 

Making Up Cookie Recipes: White Chocolate, Oatmeal, and Blueberry Cookies

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Sometimes I get bored. I bet you are wondering how on earth that could happen with three kids, but it happens. There are only so many re-runs of Big Bang Theory a gal can watch before I decide to get off the couch and do something fun.

I know I’m a nerd. For two reasons A.) I admitted that I watch Big Bang Theory and B.) Doing something fun means baking cookies. I’m sure there are even more reasons than that, but those two are what I’m going with for today.

Anyway, I wanted to make some Smart Cookies, but I was lacking some of the ingredients, so this is what I made with what I had. I have since made them a few more times, and my friends like them so I think it is safe to post the recipe.

Here is my recipe for White Chocolate, Oatmeal, and Blueberry Cookies. (My next project should be to think of a better name for these).

1-1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 sticks of unsalted butter softened at room temperature
1 cup white granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 tsp vanilla
the zest of one large lemon
3 cups old fashioned oatmeal
1 – 12 oz bag of white chocolate chips
1 – 4 oz bag of dried blueberries

Preheat oven to 350 degrees.

Line baking sheets with parchment paper and set aside.

In large bowl sift together flour, baking soda, cinnamon, and salt. Then set aside.

Using a mixer or beaters, cream together butter, white sugar, and brown sugar until well incorporated. Add eggs, vanilla, and lemon zest and mix until combined. Then slowly add the flour mixture until its incorporated. Stop the mixer or beaters and add oatmeal, white chocolate chips, and blueberries. Then slowly mix the ingredients for a few seconds until everything is well combined.

 

Next, scoop about 1 tablespoon of cookie dough onto the parchment lined cookie sheets about 2 inches apart. Bake for 10 – 11 minutes. Remove from oven and transfer carefully to a cooling rack. Makes about 4 1/2 dozen cookies.

Now, I will watch Big Bang Theory while I eat some cookies.

This post has been linked up at Serenity Now as a part of the Weekend Bloggy Link Up over there. 


French Bread, Oui? Easy to Bake Bread for the First Timer

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I found this recipe over a year ago, and I have made it several times. I know what you are thinking, “Baking your own bread sans bread maker… are you nuts?” No, its really not that hard, and it was the second bread I ever tried to bake (the first bread turned into a Thanksgiving disaster). This French bread is easy, and so far comes out perfect every time I make it. I sometimes double up the recipe and use a loaf for French Toast.

I found this recipe doing a simple Google search, and I pinned it on Pinterest only having made it a few times. I wanted to make sure that even me, a newbie to bread baking could make it before I shared it. Here is the link.

 

The key for me to making this bread, was patience and a thermometer. Before I made this bread, I bought a Taylor Tru-Temp instant read thermometer at Target for around 8 bucks.

 

http://www.target.com/p/taylor-trutemp-instant-read-thermometer/-/A-11010672#?lnk=sc_qi_detaillink

It was wonderful for making sure my water was not too hot or too cold when trying to proof the yeast, and also for measuring the internal temperature of the bread when baking (which is suggested in the recipe). Without the thermometer, I don’t think my first attempt at home made bread would have been such a flop. For an eight dollar investment, I couldn’t go wrong.

As I mentioned above this bread is great for making French toast, but it is also wonderful fresh out of the oven slathered with my favorite garlic and herb compound butter.

Garlic and Herb Compound Butter

1 stick unsalted butter softened
1 large or 2 small cloves of garlic grated
1 tsp chopped oregano leaves
1 tbsp chopped thyme leaves
1 tbsp chopped rosemary leaves
1 tbsp chopped parsley leaves
2 tbsp grated parmasen cheese
Salt and Pepper to taste

In a small bowl using a fork, smash together butter, garlic, herbs, cheese, salt and pepper until well incorporated. Spread on favorite bread or grilled corn on the cob. Keep refridgerated.