Sunday, January 25, 2015

Cookies and Cream Cake

Simple, Fun, and Delicious

This cake is  was really fun to make and that is because it was for one of my good friend's wedding.  I rarely bake for weddings or big events these days as I just don't have time.  I am full-time accountant by day (and if you are in the industry you know that means you work a lot more than 40 hours a week) in addition to being the mommy of two of  the most adorable children.  Every now and then I will still do an event if the timing works out and in this case it did.  I made cupcakes and a small cake for this wedding and in addition to looking beautiful, they were delicious!  I used the same recipe as I did for the cupcakes (which I first posted back in 2011) to make the cake.  I made this into a six inch cake and had to adjust the bake time to 35 minutes.  You can use this recipe to make cupcakes, miniature cupcakes, or any size cake.  It is really adaptable and incredibly delicious.

See below for some photos of the cake and cupcakes at the wedding

Quick and Easy Chocolate Oreo Cake
recipe from Baked Perfection

1 package chocolate cake mix
1 package instant chocolate pudding mix (the small box)
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
1/2 cup warm water
2 cups chopped Oreo Cookies (approximately 24 cookies)

Preheat oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper liners, or grease and flour two eight-inch round cake pans.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, vanilla extract, eggs, and water. Gently stir in the Oreos and divide batter into 24 lined muffin cups.

Bake for 20 minutes for cupcakes (35-40 for cake), or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

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. Frost as desired. Store any remaining frosting in the fridge.

Sunday, January 18, 2015

Apple Pie Scones with Cinnamon Glaze

Sugar and Spice and Everything Nice.

Last weekend I had an itch to bake something. The truth is that I really would like to bake something every weekend, but with two adorable children to keep me busy and being in the midst of busy season at work it is getting more and more difficult to devote time to baking. I am lucky in that my son loves to help me in the kitchen. He is only two and could honestly tell how to cook many meals and bake many desserts. If I am in the kitchen he is standing on his chair right alongside me. It is really a true joy to share my passion with him. Anyway, my son and I made some delicious Apple Pie Scones and took them to his and my daughter’s daycare/preschool for the teachers. They were truly appreciated and considering the container was empty when we went to pick the kids up that afternoon I can assume people really liked them as much as they told me they did.

Apple Pie Scones with Cinnamon Glaze
Recipe from Baked Perfection

2 cups flour
4 tablespoons sugar, divided
3 teaspoons baking powder
zest of 1 orange
1/2 teaspoon salt
1 ½ cups diced peeled apples
1 teaspoon cinnamon
1 1/4 cups whipping cream (heavy cream)

Preheat oven to 400 degrees Fahrenheit. In a small bowl combine the diced apples, cinnamon, and one tablespoon of sugar and set aside. Mix flour, remaining sugar, baking powder, orange zest, and salt. Gently mix in apple mixture. Pour in whipping cream. Mix or knead by hand, just until combined (about 45 second). Mix will be sticky. Flour surface. Divide dough into two sections and pat into two rounds, each approximately five inches. Score each round first with a knife into 4ths , then 8ths. Then cut and put on a greased large cookie sheet. Bake 9 to 11 minutes. Let cool five minutes, then glaze.

Cinnamon Glaze:
1/2 cup powdered sugar
¼ teaspoon cinnamon
2-3 tablespoons milk

Mix together until a thin icing consistency to pour over warm scones.

Friday, November 28, 2014

Chocolate Chip Muffins - great for holiday guests

Yum, yum, yum.

I love a good muffin and I love hosting guests over the holidays.  I don't know about your house, but at mine we are up around 6:30 seven days a week.  My two year has not discovered the joys of sleeping in.  A typical morning involves us getting out of bed with him and eating cereal together as a family.  Most days the baby sleeps a little later.  This Thanksgiving we had family staying with us and I am sure a lot of you did as well.  I never expect guests to get out of bed as early as we do and that is one of the reasons I love muffins. You can bake them well in advance, freeze them individually wrapped, and then warm them in the microwave anytime for serving.  Everybody can enjoy a hot breakfast.  This muffin uses my favorite muffin base.  They are moist, filling, and delicious!

Chocolate Chip Muffins
recipe from Baked Perfection

makes 12 muffins

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 tsp cinnamon
1/2 cups sour cream
1 1/2 semi-sweet chocolate chips
2 tablespoons miniature chocolate chips (for topping)

Preheat oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in semi-sweet chocolate chips. Scoop batter into prepared muffin cups so they are 2/3 of the way full.

Bake in preheated oven for 10 minutes.  After 10 minutes top with miniature chocolate chips and return to oven for another 10 minutes.  Total bake time is 20 minutes.  Best served warm.