Monday, August 22, 2016

Cookies and Cream Cake

Cookies and cake deliciousness.


I rarely make cakes.  My rationale behind not baking many cakes comes down to the fact that cupcakes are easier and people at work are more likely to grab a single serve dessert than slice into a cake.  Believe it or not, we try not to keep too many desserts in the house and have a house rule of only eating dessert on the weekend (unless it is a special occasion).  Therefore cake does not easily fit into my normal baking routine.  This cake should be and was  the exception as it is incredibly delicious!  My sweet son had a birthday recently and we broke the rules and had dessert with all our neighbors on a weeknight to celebrate.  My son loves chocolate so I knew the frosting had to be chocolate.  We had Funfetti cupcakes for his birthday  (recipe to be posted in the next couple weeks) and I wanted to do something different and had a feeling he would love a cake filled with Oreos.  I was right.  This cake is 4 layers of Vanilla Cookies and Cream Cake with Cookies and Cream Frosting between each layer and then coated in deliciously rich Chocolate Buttercream.  We did not have a single slice left over!

Cookies and Cream Cake
recipe by Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
2 cups chopped Oreos

Preheat oven to 350 degrees Fahrenheit.  Grease and flour two 8 inch round cake pans. 

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Gently fold in the Oreos.   Divide batter evenly between two prepared pans.  Bake  for 25 - 30 minutes or until a toothpick inserted near the center comes out clean.   Cool completely before removing from pan.

Cookies and Cream Frosting
recipe from Baked Perfection

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
12 Oreo cookies, finely chopped
1 teaspoon pure vanilla extract
pinch of salt

Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth. Place Oreo cookies in a fine strainer to remove any small particles. Gently stir Oreos into the frosting, careful to not over stir. 

Chocolate Buttercream
recipe from Baked Perfection

1 cup butter, softened
5 cups confectioner's sugar
2/3 cup  cocoa powder
1 teaspoon vanilla extract
1/3 cup heavy cream (or milk)
generous pinch of salt 

Cream the butter on medium speed until it is very light in texture, add salt and vanilla.  Slowly add the cocoa powder.  Add the confectioner's sugar alternating with the cream until the sugar and butter are blended and you reach the desired consistency.  Adjust the amount of cream as needed.

To assemble cake, use a serrated knife to cut each cake into two layers.  Place first layer of cake on cake board, with cut side up and add 1/3 of the Cookies and Cream Frosting. Add second cake layer with cut side down and add addition 1/3 of the Cookies and Cream Frosting.  Add third cake layer with cut side up and top with last of Cookies and Cream Frosting.  Top with last layer of cake, cut side down.  Frost with thin layer of Chocolate Buttercream (known as crumb coat), and place in the fridge for 10-15 minutes.  Frost chilled cake with remaining Chocolate Buttercream.



Saturday, August 6, 2016

Chocolate Sprinkled Sandwich Cookies

So cute and oh so easy!






































I made these cookies a while back for my daughter's 2nd birthday.  Like most children (and many adults), she loves sprinkles.  This recipe is so simple and they are truly adorable.  The recipe did not suggest making them into sandwich cookies, but since I made them so small I thought it would be nice.  I used some leftover vanilla frosting from her birthday cupcakes, but chocolate, mocha, or perhaps peanut butter frosting would be a really nice addition.

Chocolate Cake Mix Sandwich Cookies
adapted from Sally's Baking Addiction 

1 box chocolate cake mix
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable oil, canola oil, or melted coconut oil
1 teaspoon vanilla extract
sprinkles for rolling (optional)

Preheat oven to 350 degrees Fahrenheit.

Add all ingredients to a bowl and mix well with a rubber spatula.  If the cookie dough seems too sticky, chill in the refrigerator for about 30 minutes so it is easier to handle.

Pour some sprinkles onto a plate or into a bowl.  Form dough into tablespoon-sized balls and roll in the sprinkles.

Bake on a parchment paper  for 10 minutes. Let cool on the sheet for another 10 minutes after removing from the oven.   When completely cool apply frosting on bottom of one half the cookies and sandwich with unfrosted cookie.

Frosting:

Vanilla

Chocolate

Mocha

Peanut Butter

Sunday, July 24, 2016

Chocolate Chip Cookie Ice Cream Sandwich Cake

I scream, you scream, we all scream for....a giant cookie ice cream sandwich!






































My husband had a birthday recently and he is not much of a traditional cake guy.  I really do not discriminate when it comes to dessert and truly enjoy a good birthday cake, but since I love my husband I decided I would make something he would truly appreciate.  I am pretty sure chocolate chip cookies are competing for the favorite dessert position in this house, but I did not want to make just chocolate chip cookies.  I suggested to my husband that I make a giant skillet cookie and although he was interested, he did not seem excited.  Using my better judgement, I did not ask his opinion on whether he thought a Giant Chocolate Chip Cookie Ice Cream Sandwich Cake was a good idea and went ahead and made it with my two assistants.  This cookie cake was incredible!  The cookie is dense and holds up perfectly to the ice cream.  This is such a fun non-traditional birthday cake that I wish I thought of it earlier.  I personally would have preferred cookie dough ice cream in the center, but I went with chocolate since it is the birthday boy's favorite.  I think coffee ice cream would also be perfect, but really any flavor ice cream is going to be delicious sandwiched between these two cookies.

Chocolate Chip Cookie Ice Cream Sandwich Cake
created by Baked Perfection, cookie recipe modified slightly from  Martha Stewart

makes 3 8-inch round cakes

1 1/2 cups unsalted butter, softened
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons salt
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
2 large eggs
1 tablespoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips

1 half gallon ice cream, any flavor

Preheat oven to 350 degrees Fahrenheit, with rack in center.  Generously butter three 8 inch round cake pans and line bottom with parchment; set aside.   In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes.  Add eggs and vanilla; mix until well combined.  Add flour mixture; beat on low speed until just combined.  Beat in chocolate chips.


Spread dough evenly in three prepared pans.  Bake, rotating pans halfway through, until edges are brown and top is golden, 18-22 minutes.  Transfer to a wire rack; cool completely on baking sheet before removing.

To assemble:

Set ice cream out to soften.  Remove cakes from pans and peel parchment off each cake; set aside. You will have one extra cake to enjoy.  Line one of the pans, bottom and sides, with clean parchment. Place one cookie back in the pan upside down.  In a large bowl, scoop the entire container of ice cream.  Stir the ice cream until it is the consistency of soft serve.  Pour the ice cream into the cake pan on top of the inverted cookie.  Top with remaining cookie and push down slightly to remove any air bubbles.  Cover top with plastic wrap and freeze for at least 4 hours.  When it is time to serve, moisten a clean cloth with hot water and rub along the sides of the pan to release the cake. Run you knife under hot water to cut slices.

Note:  I individually wrapped the leftovers as pre-cut slices in plastic wrap and put them in the freezer in a gallon sized freezer plastic bag.  So much easier than cutting the cake again.