Posts Tagged ‘powdered sugar’
Dark chocolate peanut butter cupcakes with dark chocolate peanut butter frosting. As dangerous as they sound especially in the deceptively innocent mini size.
Last year during football season I made white chocolate peanut butter mini cupcakes and they were super addictive. Since today is National Chocolate Cupcake Day I decided to revisit that recipe using dark chocolate peanut butter. It’s the dark-side equivalent of the more innocent looking white chocolate peanut butter cupcakes, but equally as sinful. That’s why I made them minis so you can eat 4 or 5 of them without feeling guilty. Oh the deception!
One year ago: Horror Show Pistachio Zombie Cupcakes
Two years ago: Review: Baking for Friends
You favorite Nashville candy can now be made at home. These peanut butter goo goo clusters taste like buckeye truffles with crunchy peanuts.
If you lived in or near Nashville, TN you have heard of Goo Goo Clusters. The traditional one is made with marshmallow, caramel, and peanuts which is covered in milk chocolate. As delicious as that sounds, being a smart company they also made a peanut butter version which of course wins my heart every time.
I’m not sure how they make their peanut butter Goo Goo Cluster but I used my buckeye candy recipe as the basis for this one. Peanut butter, butter, powdered sugar, and graham cracker crumbs come together to make the peanut butter discs which then have peanuts pressed into them before being dunked in milk chocolate. Simple as that!
One year ago: Crispy Gnocchi
Welcome to #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.
Here’s what everyone brought to the table today…
Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef
Apple Cherry Spice Cocktail by CafeTerraBlog
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie
It’s another #PBChocSat and #10DaysofTailgate mash up! And yet again another pretzel combination. I did not do that on purpose but evidently I have been craving the sweet and salty combo of peanut butter, pretzels, and chocolate. Thankfully that goes well with tailgating.
Today’s sweet treat may not be considered a healthy option but it is made with Greek yogurt. Any health benefits from the yogurt is cancelled out with the copious amounts of sugar used to create the coating. But feel free to convince yourself that they are not as bad for you, because that’s what I did as I nearly devoured the entire stock of them in one sitting.
Don’t forget to enter the #10DaysofTailgate giveaway HERE!
Two years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion
Bourbon fudge brownies are not for the faint of heart. These thick, rich, fudgy brownies are baked with bourbon inside and out. Bourbon in the batter and the glaze!
For those of you wondering, I did not accept the part-time job offer for which I painstakingly debated in my post on Friday. While the experience would have been beneficial I could not see myself retaining sanity, driving to the other side of the state every week for 10 weeks for 6 hours of work. On the bright side, I was told to keep in touch for any future job posting in which I may be interested. Sounds like a good deal to me!
Decision making is hard, but instead of winding down the stress levels with a stout beverage just go ahead and spike some brownies. These bourbon fudge brownies live up to their name because they are so fudgy you may actually think you are eating fudge. Rich, dense, liquored up fudge brownies and topped with a bourbon glaze. And then ice cream and fudge sauce. And a shot of bourbon on the side.
Slices of dense and flavorful almond-poppy seed cake coated with a lemon glaze and sandwiched around a lemon-Neufchatel. Hold on to your taste buds!
This month for Pass the Cook Book Club, Julie (White Lights on Wednesday) picked three recipes from Emeril’s Kicked-Up Sandwiches: Almond-Poppy Seed Pound Cake with Lemon Neufchatel, Turkey Waldorf Sandwich, and Beef Shwarma with Tzatziki Sauce. The shwarma originally struck me but when I looked more closely at the pound cake recipe, the slices sandwiched around lemon-Neufchatel seemed like a fun presentation.
The cake itself is an almond-poppy seed pound cake but is infused with lemon flavor by a lemon glaze brushed on all sides and served with lemon-Neufchatel (or cream cheese). Unfortunately I did not think to reduce the temperature for baking in a glass loaf pan and the outside browned while the inside was just short of being fully cooked. But it did not deter my taste buds for one second. I even served it with freshly picked blueberries! My dad picked 9 pounds of blueberries the other day – we might have an addiction.
One year ago: Birthday Cake S’mores Cookies
Get a serious sweet-and-sour fix with this Sour Patch Kids Cake. Lemon cake, lemon frosting and a ton of Sour Patch Kids!
More new nephew (newphew?) news! His name is Griffin Watson, born at 10:46 pm on 7/1/14 (at least in California), and weighed in at 6lbs 11 oz, 20.5 inches. Here’s another cute picture my brother shared (CLICK HERE). I cannot wait to see a picture of Luke and Griffin together! To celebrate I am giving you cake. Sour Patch Kid covered cake to be exact. The cake itself is lemon flavored, as is the frosting, and is decorated with Sour Patch Kid gummies and covered in any remnant Sour Patch sweet-but-sour sugar that collected at the bottom of the bag. “First they’re sour, then they’re sweet” indeed. Hopefully Griffin will be mostly sweet rather than sour, just like his big brother :-).
This cake was actually made for a friend’s birthday. As you can guess when he told me he loved citrus things and Sour Patch Kids I took him at his word and made a lemony-Sour Patch covered cake. And he loved it! The inside was actually rainbow colored just like the surprise-rainbow lemon cake I shared awhile back (the method for creating that design ends up making 2 full cakes) which made it even more fun. The recipe here however does not reflect that method as I have left that secret to be discovered in the Surprise-Inside Cakes cookbook. If you haven’t checked it out yet you must!
One year ago: Fruit & Yogurt Popsicles
This gooey butter cake is super easy to make and dangerously delicious. Made with cake mix, it is perfect for a birthday treat or to brighten up any day!
Originally I had planned to share a recipe for a blackberry swirl cheese cake today. I had the recipe and post all written up and was ready to dive into the photos when I noticed they were no where to be found on my camera’s memory card. This means one of two things, I either accidentally deleted them off the card or I failed to make sure the card was in there while taking the photos in the first place. Both are equally likely and either way there’s no way to retrieve them. Such a sad, sad day. To make up for this loss let’s throw around some sprinkles because sprinkles solve life’s problems.
Gooey butter cakes are pretty freaking fantastic. I have made a few varieties thus far (Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake, German Chocolate S’mores Gooey Cake Bars, Pecan Chocolate Chip Gooey Butter Cake) and upon finding this Funfetti version I knew which would be the next on the list. These bars are made with cream cheese, powdered sugar, cake mix, butter, and eggs. Yet somehow such rich, heavy ingredients somehow end up creating this wonderful dessert that tastes much less sinful than it actually is, so beware! You may find yourself on your third serving without blinking and eye.
One year ago: Flourless Black Bean Brownies
Traditionally frosting is the star of cake decorating, but what about the inside? Amanda Rettke proves that it’s the inside that counts with her cookbook, “Surprise-Inside Cakes”.
When it comes to decorating cakes I am not an expert. Upon receiving the Surprise-Inside Cakes cookbook by Amanda Rettke (I Am Baker) I was a bit intimidated to go beyond the recipes for different layers of color and/or frosting without any cutting and cake-puzzle-assembling. It is truly impressive how many different interiors she was able to design and execute. But after reading through a few of the more complicated recipes I realized that with the right tools and some patience, paired with her excellent step-by-step photos and directions, I might be able to pull it off.
I really loved the smiley face cake and argyle cake but decided to start out small with one of the easier recipes – the rainbow cake. First I had to decide on a cake flavor. Amanda provides recipes for perfectly level cakes and frostings which can be used to create any of the surprise-inside cakes. However, you could also use your own recipe or even a boxed mix, I won’t tell. If using other recipes you may end up with a domed top which will need to be leveled off, unless of course you know that particular recipe does come out flat. Either way, a cake with these interior designs will look made from scratch no matter what recipe you choose.
To see if a boxed mix would work, I decided to doctor up a white cake mix to create a lemon cake. (Did you know that rainbows taste like lemons? Well, at least this one does.) The cakes did dome but that was easily solved by slicing off the tops with a long serrated knife. After that I followed Amanda’s detailed instructions for assembling and frosting the cakes. I don’t think I’ve ever frosted such a smooth cake before.
Upon that beautiful white scene I created my own balloon decorations using the cake-top scraps and leftover frosting. It looks like fondant doesn’t it!? Nope it’s something even better, something I have decided to call cake-ball-fondant! Yup, I am a genius. Instead of forming balls to be dipped in chocolate, roll flat with a rolling pin and cut out shapes with cookies cutters. Consider your mind blown.
In order to find out exactly how I colored and assembled this cake you’ll have to read about it in the Surprise-Inside Cakes cookbook! To assist in keeping a copy into your hands asap I am giving away a copy of this awesome cookbook to one lucky reader. After checking out the recipe use the Rafflecopter widget at the bottom of this post to enter.
One year ago: Baked Eggs with Crispy Hash Brown Crust
Two years ago: Cheesy Cat Treats