Wicked Weekend #7 To quote Nestle, the company that makes ice cream Dibs, these are “Poppable, tossable, and totally delectable”. If only they were calorie free! Here is a picture of the Nestle Dibs….notice they are finger portion sized…just right for … Continue reading
I think it is time for a recipe to lighten the mood. I will post Part 2 next Monday, but in the meantime, you know you want to whip up a batch of muffins for your sweetie tomorrow morning. I … Continue reading
Wicked Weekend #6 I have made these twice in the past few weeks. The first go round for a work function, and the second for a dear friend who had the audacity to move away from me 5 (ish) years ago. I … Continue reading
I am a carbohydrate lover! I would like to be able to blame my Italian genes, but I think I would crave bread and pasta even if I had been blessed cursed with another nationality. I hope you love these … Continue reading
Wicked Weekend #5 Should I be thankful that I baked up a storm the past few weekends? Yes….it means that I can still give you all the wicked decadence we call desserts, without sacrificing my new declaration of eating healthy. … Continue reading
Wicked Weekend #4 If you don’t know my family, then you wouldn’t know that for every peanut butter recipe I create, or BORROW, I also have to make one without. You see, K….my youngest….is allergic to peanuts and ALL tree … Continue reading
Wicked Weekend #3 In honor of Easter, I wanted to turn my favorite peanut butter cup recipe into chocolate easter eggs. What I didn’t plan on was an overheated kitchen—the oven being used all morning/afternoon and an unusually hot day…..what … Continue reading
Wickedly Good Weekend! It brings me straight back to the 80’s when I say the word wicked. It was our go to word for anything and everything amazing. Love how it feels coming off my lips…wicked… We are going to … Continue reading
I can’t tell you how thankful I am that it is Thursday, it has been one hellish week! Hmmmm…maybe I should start a new series called Thankful Thursday’s? Original? No…I am pretty sure someone else has already put it into play. But maybe it … Continue reading
Okay, okay I need some help finding the perfect white cake recipe. I have tried to master this delicate cake, as it is B’s favorite, but just haven’t found the ‘one’. As I didn’t want to have a dud for this casino cake…it was bad enough that I was experimenting with fondant for the first time…I decided to use a white cake mix. In a pinch, you can never go wrong with a mix. I have never used a lemon frosting, but had visions of delicate white cake surrounding lemon filling with fresh raspberries. I found this recipe from Cake Central, and had to try it. I knew that if I didn’t like it, I could always make sugar cookies and use this as the frosting. I worried for nothing. This frosting is light, spreads like a dream and the lemon is not overpowering. Since the liquer did not hit me in the face when walking the aisles, I did not use the lemoncello liquer. Please let me know if you use it and how it changes the texture and flavoring. I think it is perfect without, but might just have to go hunting to find some, just so I can say which version is better.
The dice on top of the chocolate oreo cake were comprised of a 2 layer white cake with lemon frosting and fresh raspberries nestled in between. I will definitely be making this again, Easter is right around the corner!
Lemoncello Frosting
(originally from Cake Central)
Ingredients:
– 1 ½ cups powdered sugar
– ¾ cup unsalted butter, softened
– 1 ½ Tbsp whole milk
– 4 Tbsp prepared Lemon Curd
– Lemon Zest (optional)
– 1 tsp Lemoncello liquer (optional)
Instructions:
Whip butter and sugar on High speed (scrape down) for 5 minutes until light and fluffy, on low speed add milk (add lemoncello liquer) continue to whip on high for a minute, then fold in lemon curd and lemon zest.
Some memories just wrap themselves around you, bringing you right back to that point in time that is magical. When the memory surfaces everything comes rushing back to you, transporting you back into the moment. This happens to me whenever I think of buttercream frosting. … Continue reading
When thinking of Slutty Brownies, visions of either chocolate brownies oozing with marshmallow creme or cookie dough bars screaming with melted chocolate come to mind. I am not picturing cookie dough, oreos and chocolate brownies. In my mind this should be called a Triple Threat…especially to my waist line!
Slutty brownies is all the rage on the internet these days, I don’t even know who to give credit too. One of these days we will have someone’s Aunt Bertha getting into a fist fight with Sally Sue over bragging rights on who originated what recipe. As I saw The Londoner getting credit on a few sites, I will give her credit as well. Although I might be giving her credit for the concept, I do prefer my baked goods to be homemade. Yes, yes…I know I used a boxed brownie mix but I did at least use my own cookie dough recipe, and with whiskey to boot.
My husband did not rave about these brownies, but I find it hard to believe he didn’t like them as he went back for seconds and thirds and asked me to take the rest to work. I say that is a good sign they are DELISH!!!
Brownie Layer:
-Duncan Hines Premium (13×9 size)
Oreo Layer:
-1 pkg regular Oreo’s
Cookie Dough Layer:
-1 cup unsalted butter (at room temp)
-1/2 cup brown sugar
-1 ½ cups white sugar
-2 eggs
-1 tsp vanilla extract
-1 ½ tsp whiskey
-2 ½ cups all purpose flour
-1 tsp salt
-1 tsp baking soda
-1 tsp baking powder
-2 cups bittersweet chocolate chips
Instructions:
Line a 13×9 pan with aluminum foil and spray with Pam, or any other baking spray. Set aside. Preheat oven to 350 degrees.
For the Brownie layer: Make the brownies according to the back of the box (I prefer to use the chewy versus cake like brownies). Set aside.
For the Cookie Dough layer:
Cream together the butter and sugars in a mixer. Add the eggs, vanilla and whiskey, making sure to scrape down the sides of the mixing bowl. In small bowl, mix together the flour, salt, baking soda and baking powder and add to butter mixture, mixing on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
Assembly:
Press the cookie dough onto the bottom of the 13×9 prepared pan, forming the base. You may have some extra. Your choice- enjoy some wonderful raw cookie dough or save it to make chocolate chip cookies at a later time.
Layer the oreo cookies on top of the cookie base (one layer only), lining them up close so they are snuggling next to each other.
Pour the brownie batter on top of the oreo layer, making sure that the oreos are covered and you can’t see any of the cookie base. It is very important that this layer is level to ensure even baking.
Bake 30-40 minutes. Test with toothpicks to see if the center is done. You don’t want the toothpicks to come out wet with batter, but if it comes out too clean then you risk ‘burning’ the brownies. For my oven, they generally take 37 minutes. Serve warm with ice cream or fully cool and cut into bars.
Have you ever taken a bite of something that made your eyes flutter close, and the sigh escaping your lips makes your husband come to attention? This is exactly what happened when I made Caramel Corn after a long dry … Continue reading