Posts Tagged ‘sprinkles’
Did you really think I would leave off for my birthday weekend with my post yesterday, lacking cake batter, peanut butter, and cookie dough? Yes it was a most splendid ice cream, but I refuse to spend my birthday without at least one of those 3 things! So I went ahead and made breakfast using all three…
Peanut butter pancakes.
Eggless chocolate chip cookie dough.
Put the three together and you get an overload of some of my most favorite things about the dessert world… but for breakfast! And since it’s my birthday it’s completely acceptable to eat this first thing in the morning.
And since today is also star wars day (may the fourth be with you), I had originally made these pancakes with star wars vehicle pancake molds, but they didn’t come out right so I ended up just making the rest regular. So you’ll have to just imagine these as cool Millenium Falcons and X wings and Tie Fighters.
One year ago: Funfettinutter Cupcakes for Two (or One Birthday Girl)
Two years ago: Peanut Butter Cup S’mores Ice Cream
BIRTHDAY OVERLOAD PANCAKES
Makes about 1.5 dozen
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp sugar
1/4 cup brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
1-1/4 cups all-purpose flour
1/8 tsp salt
1/4 cup mini semisweet chocolate chips
1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1-1/2 cups milk
1 Tbsp sugar
1/4 creamy peanut butter
1/4 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
CAKE BATTER “SYRUP”
1/2 cup dry white cake mix
1/4 cup water
2 Tbsp sprinkles, plus more for garnish
- To make the cookie dough, in a large bowl, beat butter and sugars with an electric mixer on medium until light and fluffy. Mix in milk and vanilla.
- Stir in flour and salt and mix on low until incorporated. Fold in chocolate chips. Set aside.
- To make pancakes, in a large bowl, sift together the flour, baking powder, and salt.
- In a medium bowl, combine the milk, egg, sugar, peanut butter, and Greek yogurt. Beat with an electric mixer on low until smooth. Add mixture to the dry ingredients, and mix until just combined.
- Heat a large griddle over medium heat. Ladle the batter onto the griddle and cook until golden brown on both sides, about 2-3 minutes per side.
- Keep pancakes warm by placing on a oven-proof tray in an oven preheated to 200 degrees.
- To make the “syrup”, whisk together the cake mix and water until smooth. Fold in sprinkles.
- To serve, layer pancakes alternating with crumbled bits of cookie dough, topped with a drizzle of cake batter “syrup”. Add extra sprinkles if desired.
Source: Cookie Dough from The Cookie Dough Lover’s Cookbook. Pancakes adapted from The Peanut Butter & Co. Cookbook. Cake Batter “Syrup” adapted slightly from Little Bitty Bakes.
On Tuesday, my fabulous purple bangs were dyed back to brown and also had lowlights put in while I was at it. As much as I am unhappy about this transition (and feel like an imposter when I look in the mirror), I decided to make myself feel better by coming up with the theory that the brown hair will send good vibes into the world, making my experiments work better and therefore help me graduate sooner and get a job (hence the need for normal looking hair). Sure enough, the experiment that has been an extra pain lately finally worked! I call it my brown hair magic, and you cannot make fun of me because it’s working. It’s also my birthday tomorrow, so I can do what I want.
I’m going to go ahead and tell you that this ice cream might be one of my favorite homemade versions ever. That should mean a lot since I have made ice cream flavors consisting of peanut butter cup s’mores, double cake batter truffle, and Reese’s peanut butter cup. The ice cream base is malted vanilla which is heavenly enough on its own, but then chopped up homemade cosmic brownies are thrown in along with some extra sprinkle action. The best part about making the cosmic brownies from scratch, is that I under baked them for extra fudgy gloriousness.
P.S. Tonight is the start of Beale Street Music Fest – I like to pretend it’s a weekend-long party dedicated to my birthday every year.
One year ago: Sausage, Red Bell Pepper and Spinach Pesto Pizza
MALTED VANILLA COSMIC BROWNIE CHUNK ICE CREAM
Makes about 1-1/2 quarts
1 cup milk (I used2%)
3/4 cup sugar
Pinch of salt
1 vanilla bean, split lengthwise
2 cups heavy cream
1/2 cup vanilla malted milk powder
5 egg yolks
2 cups chopped cosmic brownies (store bought or homemade)
Rainbow chips or sprinkles (optional)
- Warm the milk, sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. Remove the bean pod.
- In a large bowl, whisk together the heavy cream and malt powder. Set aside.
- In a separate small bowl, whisk together the egg yolks. Slowly pour some of the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Whisk it into the malted milk mixture. Allow to cool, then cover and chill the mixture thoroughly in the refrigerator, overnight.
- Freeze ice cream in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped brownies and sprinkles if using. Freeze for at least 4 hours.
When my friend Stephanie asked me to make cinnamon rolls for her Easter brunch on Sunday, it came as no surprise that I wanted to make some sort of crazy flavored cinnamon rolls. Had she asked anyone else she would’ve gotten traditional cinnamon rolls, but it’s me and any excuse to make a fun new recipe is pounced upon!
I first was torn between making raspberry or cake batter rolls, so I tweeted my dilemma only to realize how dumb of a question it was when I immediately got two votes for cake batter. Sure raspberry rolls sound delicious, but who can pass up anything involving cake batter? These cinnamon rolls not only are stuffed with cake batter flavor, but the dry mix is also in the dough itself and in the frosting! It’s cake batter mayhem.
By the way NYC ladies (particularly Tara), does this plate look familiar?
One year ago: Dark Chocolate Nonpareil Peanut Butter Cookies
CAKE BATTER CINNAMON ROLLS
Makes 24 rolls
1 box Funfetti cake mix, dry
2 pkg (4-1/2 tsp) active dry yeast
2-1/2 cups warm water
1 tsp salt
1 tsp vanilla extract
5 cups bread flour
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar
1 cup white cake mix
1/4 cup (1/2 stick) unsalted butter, softened
3 cups powdered sugar
1/2 cup white cake mix
1 tsp vanilla extract
6 Tbsp milk
- In the bowl of a stand mixer, measure out 2 1/2 cups warm water. Pour in the 2 packets of active dry yeast and let it activate and foam up.
- Add rainbow chip cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two.
- Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until double in size.
- Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape measuring about 24 X 12 inches.
- Smear softened butter over top. Next evenly sprinkle, distribute and rub brown sugar over top. Then sprinkle yellow cake mix evenly over top of that. Rub gently to evenly cover if needed. Next sprinkle with desired about of cinnamon and sprinkles.
- On one of the long sides, roll up to make a long and skinny log. Slice into 24 even 1-inch rolls.
- Place in a greased 9×13 baking pan, 12 rolls per pan. (You can place them in the fridge overnight at this point on continue on.)
- Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.
- Bake at 350 for 15-20 minutes.
- While cinnamon rolls are baking, make the cake batter frosting. In a large bowl, beat butter, powdered sugar, cake mix, vanilla and milk. Add more powdered sugar/milk until desired consistency is reached. Add in as many sprinkles as desired.
- Spread frosting over warm rolls. Sprinkle with additional sprinkles if desired.
Source: Adapted slightly from Chef in Training.
After 4 hours of surgery yesterday, my mom is doing well. Right after the surgery everything was well and she was feeling understandably tired. So far the doctor has been positive about the results of the surgery and the future. Hopefully I will hear more as the day goes on.
These cake batter hearts would be a really cute Valentine’s Day present to hand out. It’s like a jumbo sized white chocolate candy cup stuffed with cake batter, except it’s formed in a cookie cutter. After the candy has been devoured the cutters can be used to make festive cookies! It’s a two-for-one gift. These could also be made in silicone molds, such as petite or regular hearts. Just pop them out after they set and wrap in plastic or place in a cute bag.
One year ago: Pasta with Vodka Sauce
WHITE CHOCOLATE CAKE BATTER HEARTS
Makes about a dozen (depends on cookie cutter size)
Festive cookies cutters
16 oz. vanilla candy coating wafers or almond bark
1 cup dry white cake mix
2 cups powdered sugar
1/2 of a 14 oz. can sweetened condensed milk
4 Tbsp unsalted butter, melted
2 Tbsp sprinkles (I used festive colors)
- Line cookie cutters on parchment paper or aluminum foil greased with a little oil.
- In a large bowl, combine dry cake mix, powdered sugar, sweetened condensed milk and melted butter until thoroughly mixed. Fold in sprinkles. Cover with a damp paper towel to prevent mixture from drying.
- Melt candy coating or almond bark according to package directions. Place a couple spoonfuls into each cookie cutter and help spread evenly into the curves of the cookie cutter. Take a tablespoon of the cake batter candy and press into the candy mold. Spoon more melted candy on top and top with sprinkles. Place in the fridge to harden.
- Pop out and enjoy, or give as gifts!
What is a holiday without some festive Funfetti recipes? A holiday lacking a whole lot of fun, that’s what. So I took it upon myself to make sure you got your dose of Funfetti this Valentine’s Day with a 7-layer bar. I really enjoying making these bars, because it’s an easy way to use up things in the pantry leftover from a previous baking expedition. Such as cherry baking chips. And typical for 7-layer bars, these will disappear as magically as they appeared.
While we are on the subject of disappearing acts, I’ve learned something about portion sizes and their relation to how quickly they will get eaten. Take these bars for example. When I first brought them into work I had them sliced into 24 bars, but my labmates cut them into fourths in an effort to feel less guilty about eating such a decadent treat. Of course they were neglecting to notice that instead of eating one or two fourths of a whole bar, they were eating 6ish = 1.5 bars. If they had just eaten the bar as I had cut it originally, they would have actually consumed less of it! Yet somehow the guilt factor is different. The moral of the story? Ignorance is bliss (and now I know how to deceive them O:-) ).
One year ago: Sausage Lasagna Heart Calzone
Two years ago: Oreo Truffles
VALENTINE’S FUNFETTI 7 LAYER BARS
Makes 24 bars
1 box Valentine’s Funfetti cake mix
1/2 cup melted unsalted butter
3/4 cup miniature marshmallows
1/2 cup white chocolate chips
1/2 cup cherry baking chips
1 cup chopped Oreos (preferably with red filling)
3/4 cup chopped Cookies ‘n’ Creme candy bars
14 oz. can sweetened condensed milk
3 Tbsp sprinkles
- Preheat oven to 350 degrees. Line a 13×9 inch pan with parchment paper, extending edges over the sides of the pan. Mist lightly with cooking spray.
- In a large bowl, combine the cake mix, egg and melted butter until a soft dough forms. Press into prepared pan in an even layer, and bake for 10 minutes.
- Remove from oven and immediately top with the marshmallows, white chips, cherry chips, chopped Oreos and chopped candy bars evenly. Drizzle the can of milk on top and then distribute the sprinkles evenly over the top.
- Return to the oven and continue to bake for 15-20 minutes or until the top is bubbly and golden. Allow to cool to room temperature before cutting into bars. Store airtight, at room temperature, for several days.
Source: Adapted from The Domestic Rebel.
Until now, all the liquid measuring cups I owned were larger and the smallest volume they could measure was a 1/4 cup. But with the new 4 Piece Mini Measuring Beaker Set from OXO, I can now measure out more than one tablespoon at a time. The best part for my nerd-self is that they are shaped like little beakers and are designed specifically for measuring and pouring smaller amounts of ingredients such as food coloring, extracts, lemon juice and more. No more food coloring stained fingers – let’s rejoice!
The beakers stand on their own, with fill lines below the very top, making it easy to set out ingredients before you start cooking or baking. The funnel shape and spout on the top of the beakers make filling and pouring simple. They are also brightly colored, top-rack dishwasher safe, and nest together for compact storage – an extra bonus for my crammed micro-apartment kitchen. The set includes 2 oz, 1 oz, 1 T and 1 tsp beakers. And just a little knowledge for you: 1 oz = 2 Tbsp
Now let’s talk about what I decided to make with these, and speculate on why the first thing I thought of was alcohol. Have you ever taken a shot by yourself? I would assume not as I had not either until I made this Funfetti cake shot. I didn’t think it through prior to it’s preparation, and mixed it up around 2pm… well now what am I supposed to do with it? So I shot one and dumped the other down the drain after feeling like an alcoholic drinking by myself. Although I felt a little guilty tossing a perfectly good cake-flavored shot down the drain. Somehow pineapple juice and vanilla vodka creates a yellow cake batter flavor, who am I to judge?
One year ago: Stromboli
Two years ago: Grilled Three Cheese Sandwich
FUNFETTI CAKE SHOTS
Makes 2 shots
2 white chocolate candy melts (or 1 Tbsp white chocolate)
2/3 oz. vanilla vodka
2/3 oz. triple sec
2/3 oz. pineapple juice
- On a small plate, melt the chocolate in the microwave at half power for 10 seconds at a time until just melted. Dip top of shot glass into the chocolate and then dip into sprinkles.
- Shake the vodka, triple sec and pineapple juice together with ice and strain into decorated shot glass.
Disclosure: I received one set of OXO’s Mini Measuring Beakers for free from OXO’s Blogger Outreach Program. Thoughts and opinions are my own.
Wanna hear something mind blowing? Today marks two years of The Spiffy Cookie! Two full years of rambling on and on about peanut butter, Ohio State football, funfetti, grad school, and cream cheese. And I am honored that you stuck around, devoting even a second of your time to look at my blog. It makes me feel like I am doing something right in my little spastic world. And since you seem to enjoy what I have to offer, I figured I would once again combine a few of my favorite things into a delicious treat for you in celebration! I made white chocolate brownies with some funfetti cheesecake flair!
But wait, that doesn’t look like brownies at all… Oh yea I almost forgot, I’m also giving away a box full of some of my favorite things!
- Reese’s peanut butter cups – should be a staple in every baking kitchen
- Birthday Cake Golden Oreo Fudge Cremes – celebrate!
- Baker’s Field Guide cookbooks – baking is cool
- Funfetti cake mix – <3
- No Pudge fudge brownies – absolute favorite boxed nonfat brownie mix
- Almond Nut Thins – snack time is tasty
- Spongebob shaped mac & cheese – because I am a kid at heart
- Dancing Pigs BBQ sauce – from on of my favorite BBQ restaurants here in Memphis
- Speculoos Cookie Butter – hello pureed cookies
- Speculoos Cookie Butter candy bar – Speculoos is stuffed into chocolate. Need I say more?
- Homemade hot cocoa mix – for those cozy on the couch by the fireplace nights
- Magnetic cupcake note pad – shopping lists just got cuter
- Pretty measuring spoons – don’t let these fall into the garbage disposal
- Coupon for a free pint of Ben & Jerry’s – since ice cream would melt in the mail
- Star shaped sprinkles – SPRINKLES! (not pictured because I failed to include them)
Now that is a box full of love if I’ve ever seen one. I wish I could provide one for every single one of my readers, but being a graduate student I unfortunately only have the one to giveaway. Do you think you have what it takes to win? Read on about the delicious brownies I made for you, and at the bottom of the post you will find a Rafflecopter widget to enter the giveaway!
One year ago: Funfetti Truffle Chocolate Cupcakes
FUNFETTI CHEESECAKE WHITE CHOCOLATE BROWNIES
Makes 20 bars
8 oz. reduced fat cream cheese
1/4 cup granulated sugar
1/4 cup white or yellow cake mix
1 egg yolk
1/2 tsp vanilla extract
1 Tbsp milk, optional
2 Tbsp sprinkles
2-4 oz. (8 oz. total) Ghirardelli white chocolate bars
5 Tbsp unsalted butter
1 cup granulated sugar
2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
- Preheat oven to 350 degrees. Spray a 9×9 pan with baking spray and set aside.
- In a medium bowl, blend the cream cheese, sugar, and cake mix until smooth. Add the egg yolk and vanilla and mix until incorporated, adding 1 tablespoon of milk if desired. Fold in the sprinkles and set aside.
- In a medium saucepan combine butter and white chocolate. Melt then together over low heat, stirring frequently to prevent from burning. When white chocolate is just melted, remove from heat and stir together with a fork or whisk, getting them incorporated as much as possible. The butter will separate from the white chocolate, so just do your best.
- In a mixing bowl combine sugar, eggs and vanilla, beating until smooth. Pour in the white chocolate mixture and continue beating until smooth and combined.
- Add the flour, baking powder and salt and stir until just incorporated.
- Spread batter in prepared pan, top with dots of cream cheese mixture and swirl with a knife. Bake for 20-25 minutes until set.
- Remove and allow to cool completely before cutting into squares.
Source: Adapted from Cookies and Cups.
The giveaway for Tate’s Bake Shop Cookie & Bar Tower has now ended!
Find out if you are a winner HERE.
How is it possible that this is the first time I’ve ever made regular homemade funfetti cupcakes? I say regular because I made a two-serving funfetti cupcake recipe for my birthday earlier this year, but it was stuffed with cake batter and topped with white chocolate peanut butter cream cheese frosting. Absolutely nothing wrong with that cupcake! But I decided it was time for the original funfetti to not come out of a box (even though I stock pile that stuff every time it goes on sale).
First question that came to mind while making these – I want to know how people mix in their sprinkles without the color spreading all over the place and therefore dying the cupcake batter. I fold as little and as delicately as possible, but in order to get them uniformly distributed I end up with streaks of color in the batter. Not that it was all that big of a deal, but seriously what kind of magic sprinkles does Pilsbury use in their boxed Funfetti mix that they don’t streak? I am a scientist and I must know!
But moving on. These cupcakes came out very pretty despite the defiance of the sprinkles. Funfetti just makes me so happy, and it was great to make them myself. I even went so far as to decorate a bit of frosting that accidentally landed on the counter when I was first squeezing the piping bag. Sometimes I make more of a mess before cleaning up, okay?
FYI: This recipe halves well if for some reason you only want 6 cupcakes.
One year ago: Red Beans and Rice
HOMEMADE FUNFETTI CUPCAKES
Makes 12 cupcakes
1/2 cup unsalted butter, softened
1 cup sugar
1 Tbsp vanilla extract
1-1/2 cups all-purpose flour
1 tsp baking powder
1/3 cup milk
1/3 cup assorted brightly colored sprinkles + more for topping
2 sticks unsalted butter, softened
2-1/2 cups powdered sugar
1 Tbsp vanilla extract
1 Tbsp of milk, if needed
- Preheat oven to 350 degrees.
- For the cupcakes, cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
- Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.
- Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool completely.
- For the frosting, cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.
- If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens.
- Frost cupcakes and top with sprinkles.
Source: How Sweet It Is