Sunday, September 14, 2014

Candy Bar Cookies: Baked Sunday Mornings

 We are winding down our recipes from the Baked Elements Cookbook and only have 6 more to go!  I personally have not baked through the entire book like some of my fellow bakers here have, but the recipes that I have participated in have been wonderful!  
This one is no exception.  

I am an admitted chocoholic so these outrageously chocolatey cookies suited me just fine!  You have a chocolate cookie dough that is wrapped around a piece of a candy bar of your choice, (I chose Mounds, Snickers and Simply Caramel) baked them then dipped them in dark chocolate. The cookies with the Mounds bars worked the best the caramel in the other bars oozed out of the cookies making them flatter and misshapen...but they 
still tasted really good!

Grab a nice cold glass of milk and make up a batch of these little beauties.  They have a thumbs up from me!

The recipe is here
See what my friends did here

Next up from the Baked Sunday Mornings Group is
Chocolate Cheesecake Muffins
more chocolate! :)

Sunday, August 24, 2014

Wedding Sweets

After four days of continuous baking and decorating...I completed 12 dozen cupcakes and a small cutting cake for my nephews wedding.

I have never baked for a wedding before...other than my own so this was more or less a learning experience for me.

I baked 5 different kinds of cupcakes 3 of them being recipes which were revisited and I had baked before in cake form while baking along with my Baked buddies at Baked Sunday Mornings

This one is Antique Caramel Cake with Salted Caramel Cream Cheese Frosting 
a Baked recipe.

I just used the Baked Chocolate cake recipe from the Chocolate Coffee Cake with Dark Chocolate Ganache for this one and filled them with cannoli cream and topped with a little semi sweet chocolate lace heart

Another Baked recipe....This one is my fave Aunt Sassy Cake.  A lovely pistachio cake with honey vanilla bean frosting.

 This one was a new one for me.  I did a traditional wedding cake for the cupcake filled them with raspberry jam and topped it with Italian Meringue Buttercream.  Loved the buttercream! Was intimidated by it at first, but it was fairly easy to make and easy to work with!

Then last but not least, Red Velvet Cake with Cream Cheese Frosting

Everyone raved about all of them!  The favorites were the Pistachio, the Antique Caramel and the Chocolate filled with cannoli cream.  There were people that tried each kind!  Good thing I made extras!

And the best thing of all is the Bride and Groom loved them!
Glad it is over and so happy it was a success.
I would do it again!

Until next time

Thursday, August 7, 2014

Fancy Pants Bars

Chocolate Chip cookies, caramel, twix bars and chocolate...what could be a better combination?  The base of this bar is a simple chocolate chip cookie dough with twix bars added in.  Then a very easy microwave caramel layer is added over that.  Then is is topped with semi-sweet chocolate and a white chocolate drizzle.  They took a little over an hour to make 
including all the cooling time.  

Easy Peasy! 

These bars were made to brown nose the boss at work.  
And worked ;)  

Until next time!

Fancy Pants Bars
source: creme de la crumb 
Thick chocolate chip cookie bars loaded with Twix candy bars, topped
with gooey caramel and two kinds of chocolate! Get your fancy pants on
cause these decadent bars will make you feel like a million bucks!

Serves: 9 ( I got more than 9 servings out of mine...more like 12!)

1 cup butter, melted
1 cup brown sugar
½ cup sugar
2 eggs
1½ teaspoons vanilla
2 cups flour
1 teaspoon salt
1 cup semi-sweet chocolate chips
12 snack-size Twix candy bars
½ cup corn syrup
½ cup butter, melted
½ cup sugar
½ cup brown sugar
½ cup sweetened condensed milk
⅛ teaspoon salt
1 teaspoon vanilla
chocolate layer
1 cup white chocolate chips
¼ cup milk chocolate chips
1. Preheat oven to 350. Line a 9x9 inch baking pan with foil and spray with cooking spray.
2. In a large bowl combine butter, brown sugar, white sugar, and mix until smooth. Add eggs and vanilla
and mix again until smooth.
3. Add flour and salt to wet ingredients and mix until just incorporated and dough comes together.
Gently stir in semi-sweet chocolate chips.
4. Spread half of the batter in the bottom of your prepared pan. Gently press Twixes into the batter
every 2 inches or so. Pour the rest of the batter over the Twixes and spread into an even layer. Bake
for 30 minutes or until an inserted toothpick comes out clean besides a few crumbs.
5. Allow cookie layer to cool while you prepare the caramel. In a microwave safe bowl combine melted
butter, corn syrup, sugar, brown sugar, condensed milk, and salt. Stir until smooth.
6. Place bowl in the microwave and microwave on high for 6 minutes and 30 seconds. (I recommend
placing bowl on top of a microwave safe plate because it may bubble over the sides of the bowl.)
Using hot pads, remove bowl from microwave and stir in vanilla. Pour caramel over baked cookie layer
in the pan.
7. Chill for 30 minutes or until set.
8. In a microwave safe bowl melt white chocolate chips at half power for 2 minutes. Stir and return to
microwave at half power for 20 seconds at a time until chocolate is melted (stir between each 20
seconds) Stir until smooth. Pour white chocolate over caramel layer.
9. Melt milk chocolate chips the same way you melted the white chocolate chips (may require a little less
microwave time since there are less chips). Drizzle milk chocolate over white chocolate.
10. Chill until ready to serve. Cut into bars immediately before serving.

Sunday, August 3, 2014

Kitchen Sink Carrot Cake

Can you say the best carrot cake you will ever eat?  This is it my friends!  I always make a carrot cake for my husband's birthday and I usually try a different recipe each time and I gotta tell ya...this is the most delicious carrot cake you that will ever pass your lips!  
You must try this....
go ahead....
you probably got it all the ingredients in your kitchen...
what are you waiting for!


  • 4 large eggs
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup melted butter
  • 3/4 cup vegetable oil
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 3 1/2 cups finely grated carrots
  • 1 cup diced pecans or walnuts, toasted if desired
  • 1 cup shredded unsweetened coconut (preferred) or sweetened coconut
  • 1/2 cup diced dried pineapple*
  • *Substitute one 8-ounce can crushed pineapple, drained and squeezed dry, if preferred ( I used crushed pineapple)


  • 6 tablespoons butter, at room temperature
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 1/2 cups confectioners' sugar, sifted
  • 2 tablespoons milk, or enough to make frosting spreadable


1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
2) Beat the eggs, sugars, and vanilla in a large mixing bowl till smooth, about 2 minutes at medium-high speed.
3) Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating till smooth.
4) In a separate bowl, whisk together the flour, leaveners, salt, and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.
5) Stir in the carrots, nuts, coconut, and pineapple.
6) Spoon the batter into the pan, spreading it to the edges.
7) Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean.
8) Remove the cake from the oven, and cool right in the pan.
9) When it's completely cool, make the frosting.
10) Combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.
11) Add the sugar gradually, beating well.
12) Add the milk a little at a time, until the frosting is a spreadable consistency.
13) Spread frosting over the cake. Garnish with minced crystallized ginger, if desired.
Yield: 9" x 13" sheet cake, about 24 servings.

Saturday, July 26, 2014

Cinnamon Spritz Sandwich Cookies: Baked Sunday Mornings

These cookies are like a snickerdoodle sandwich 
with marshmallow inbetween them  
They are so stinkin' good!
The filling reminded me of the filling inside of those oatmeal sandwich cookies that you buy at the gas station when the junky food terrorists are winning their battles. LOL!  
But seriously that filling is yummy! And easy!

The cookies?....well they were a different story.  I had a hard time piping out the cookies because the dough was very stiff and I don't think I had the right tip, but I think they turned out pretty anyway.

For the recipe please go here
To see what the other bakers did go here.

Next up is Milk Chocolate Malt Semifreddo with Chocolate Syrup.
Oh my! 

Until then

Thursday, July 24, 2014

Chocolate Cupcakes

Love me some chocolate!  
I had a couple of birthdays this month and both of these special people love 
chocolate as well so I decided to make them these cupcpakes.
They were moist,  and bursting with a deep chocolate richness! I used the frosting recipe that was with the cake recipe and it was creamy, fudgy and delicious. 
They were extremely simple to make.  You may think the batter is too runny but it bakes up beautifully.  Love this recipe.
Why use a is so easy to make cake from scratch!  
You must try these....

Moist Chocolate Cake
original source: Foodess
For cupcakes preheat oven to 375 instead, and line two 12-cup muffin tin with paper liners. Divide batter evenly among cups and bake 20-25 minutes, until tops spring back when gently pressed and a toothpick inserted in the centre comes out with just a few moist crumbs. Makes 24 cupcakes.
  • 1¾ cups all purpose flour
  • 2 cups granulated white sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • ½ cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
  1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
  4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

Thursday, July 10, 2014

Healthy Pineapple Zucchini Bread

It's zucchini time!  
My garden is starting to give me some beautiful zucchini. I know yours is too!  Here is a healthy and delicious way to use some of it.  I love the pineapple with the zucchini this makes a lovely moist quick bread.  Try will definitely like it!

Healthy Pineapple Zucchini Bread
adapted from Josies Pineapple Zucchini Bread 

3 eggs
1 cup coconut oil, melted and cooled 
3/4 cup Truvia baking blend
1 teaspoon vanilla
2 cups zucchini, grated and drained well
1 cup crushed pineapple, drained
2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 cup chopped walnuts
3/4 cup golden raisins

Preheat oven to 350°F.
Beat the first four ingredients.
Add the next three ingredients and mix well.
Add the remaining ingredients and mix well.
Bake in a 2 greased loaf pans 5x9, for an hour.
Cool for 10 min and turn out on rack.

Note: if using smaller loaf pans bake for 40 minute.

Happy Summer!
Til next time...