Mini Rum Cakes

Mini Rum Cakes

Ingredients:

• 1 cup walnuts, chopped
• 3 cups flour
• 3.4 oz box of vanilla pudding mix (I used cheesecake flavored)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) butter, softened
• 1 1/2 cups sugar
• 1/2 vegetable oil
• 1/2 cup rum

For the glaze:

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 1/4 cup rum
• 1/4 cup water

Instructions:

1. Preheat oven to 350 degrees F. Spray pan with non-stick cooking spray, one large bundt pan, or approx. 20-24 mini bundt cakes. Sprinkle walnuts evenly on the bottom of the pan and set aside.
2. Using an electric mixer cream butter ad sugar. Stir in the vegetable oil, eggs, vanilla extract, and rum.
3. Gradually add in the flour, pudding mix, baking powder, baking soda, and salt and mix until blended. Add batter over the nuts, either by piping it or scooping it in.
4. Bake in preheated oven for around 20 minutes for the mini bundt cakes, or 55-60 for a standard bundt cake, until a toothpick comes out clean. Cool completely.

Glaze:

1. In a small saucepan combine butter, sugar, rum, and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
2. Using a toothpick, poke small holes all over the cake generously brush cake(s) with glaze. Drizzle remaining glaze on top of the cake. Reserve a small amount to pour on when serving.

(adapted from motherthyme.com)

Copycat Cosmic Brownies

Copycat Cosmic Brownies 

Ingredients:

Brownies:

• 1 cup sugar
• 2/3 cup brown sugar
• 3/4 cup butter (1 1/2 sticks)
• 2 eggs
• 3 T milk
• 1 1/4 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 baking powder
• 1 T cornstarch
• pinch of salt
• 2 tsp vanilla extract

Fudge Icing:

• 1/2 cup butter (1 stick)
• 2/3 cup cocoa powder
• 1/3 cup milk
• 2 cups powder sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish with non-stick spray, set aside.
2. In a bowl or a stand mixer, beat sugars, butter, and vanilla until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until combined.
3. In a medium bowl, mix together the flour, cocoa powder, baking powder, cornstarch, and salt. With the mixer on low, alternate adding the dry ingredients and milk. Mix until just combined.
4. Add batter to prepared pan. Use a spatula to smooth the thick batter into an even layer. Bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool while you make the icing.
5. In a medium saucepan, melt the butter. Add the cocoa powder and mix, whisking away any clumps. Slowly whisk in the milk and vanilla, then the powdered sugar. Pour over the top of the brownies and spread evenly. Sprinkle with rainbow sprinkles or mini M&M's if you have them. :)

Almond Butter Oatmeal Chocolate Chip Blondies

Gluten Free

Vegan

Almond Butter Oatmeal Chocolate Chip Blondies

    I have to admit, the recipe below will not produce the exact results pictured above. I've been known to start a recipe before checking to make sure I have all the necessary ingredients... When that happens, my options are (a) wait until I get the ingredients, setting the half assembled recipe aside, or (b) use substitutes.

    I usually opt for b, as in this case. The actual recipe (from blissfulbasil.com) is what I've put below, but I will also include the ingredients I used as substitutes along side them in parenthesis. Use those if blondies you can eat with a spoon is your thing. ;)

Ingredients:

• 1 cup coconut sugar (or 1/2 cup brown sugar/1/2 cup honey)
• 1 cup natural almond butter (or 1/2 cup almond butter/1/2 cup coconut oil)
• 2 tsp vanilla extract
• 1 1/4 cups oat flour
• 1/4 cup oat
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup + 2 T unsweetened almond milk
• 1/3 to 1/2 cup dark chocolate chips (or 1 cup)

Instructions:

1. Preheat the oven to 350 degrees F. Line an 8x8 pan with parchment paper, and non-stick spray.
2. Cream together the sugar, almond butter, and vanilla in a medium bowl. 
3. Slowly stir in the oat flour, oats, baking powder, and salt, alternating between dry ingredients and the almond milk.
4. Add the chocolate chips, mixing by hand.
5. Transfer dough to the prepared pan and spread in an even layer.
6. Bake for 22-26 minutes or until the edges are golden and crackled. Allow to cool completely before cutting into 9 bars.

PB Cheesecake Cookies

Cheesecake Stuffed Peanut Butter Cookies

Yields 18-20 cookies

Cheesecake filling

• 6 oz cream cheese, softened
• 3 T sugar
• 1 tsp vanilla extract
• 1/8 tsp salt

1. Stir it all together thoroughly and set it in the fridge until you're ready to use it.

Peanut Butter Cookie Dough

• 1/2 cup butter (1 stick), softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda

1. Preheat oven to 350 degrees F.
2. Cream together the butters and sugars until fluffy.
3. Add the egg and vanilla and stir until combined.
4. Add the flour and baking soda and mix until you no longer see streaks of flour.
5. Take about 1-2 tablespoons of the dough and flatten it between your palms. You'll want it to be as flat as it can be while not breaking apart. Spoon 1-2 teaspoons of the cream cheese mixture into the center of the flat dough, then gently start to close up the dough around the filling.
6. I then rolled the dough in crystal sugar, though you can use regular granulated sugar, or omit this step altogether. (I liked the crunch it added though)
7. Place the cookies on a baking sheet and bake for 12-14 minutes.

The Conflicted Cookie

Conflicted Cookie

   
       That name is what happens when no one gives me any suggestions...but no matter. The name isn't really that important when we're talking about a giant conglomerate cookie that is not only stuffed, but also giant. (UPDATE - There was one suggestion for the "snickpea-choc-squared-chip ccokie," but it just sounds too much like chickpea to me. *shrug*)

       There wasn't a whole lot of method to the madness, aside from the fact that the snickerdoodle dough has to go on last so it can be rolled in cinnamon sugar. Other than that, you can put the layers in any order you please. Whichever dough you use for the center you will have the most leftover of, and for the outer layer, the least. I just used the leftover dough to make about a dozen smaller frankencookies, but you can probably also make another giant cookie and a half or so.

  

       I put a salted caramel Ghirardelli chocolate in the center. Other option include a Reese's cup, Oreo, Lindt chocolate, or pretty much any candy bar.

        The only downside of this cookie is that it's the work of four cookies for just one. You have to make four different doughs, but they all have the same ingredients with slight variations, so if you leave the ingredients out and make it in the right order so you don't have to wash the bowl each time, it's not so bad. I recommend making them in the order the recipes are listed in.

Snickerdoodle Dough

• 1/2 cup butter, softened (1 stick)
• 6 T white sugar
• 1/4 cup brown sugar
• 1/2 egg + 1 yolk (crack an egg into a bowl, whisk it up and pour half in. Save the other half for the PB dough.)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 1/3 cups flour

Chocolate Chip Dough

• 1/2 cup butter, softened (1 stick)
• 6 T white sugar
• 6 T brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup + 2 T flour
• 1 cup chocolate chunks

Peanut Butter Dough

• 1/4 cup butter, softened (1/2 a stick)
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup creamy peanut butter
• 1/2 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 cup flour

Chocolate White Chocolate Chip Dough

• 6 T butter, softened
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 6 T unsweetened cocoa powder
• 1 cup flour
• 1 cup white chocolate chips

Instructions:

1. The process will be the same for each dough. Cream the butter (including peanut butter) and sugars together. Add the egg and vanilla, beat until incorporated. Add the baking soda, salt, (cream of tartar and cinnamon), (cocoa), and flour and gently mix until combined. Mix in the  chocolates by hand.
2. Take the chocolate, oreo, or whatever you've chosen as your core, and wrap it in the first layer of dough. I recommend starting with the peanut butter since there's the smallest amount of it. 
3. Flatten out the next dough of your choice into a disc ( I used chocolate chip). Place the first dough ball in the center and envelope it completely.
4. Repeat with next dough. 
5. Repeat once more with the snickerdoodle dough, then coat in cinnamon sugar. Place on a greased baking sheet and sprinkle generously with extra cinnamon sugar. Set in the freezer and set the oven for 350 degrees F. When the oven is preheated, bake the cookie for 30-40 minutes, depending on how brown you want to allow it to get on the outside. I really liked the crispy outside and doughy center it got from being baked for 40 minutes.

Molten Cookie Dough Lava Cake

Molten Cookie Cough Lava Cake

       For the first time this weekend, I took over a story on Instagram. If you're here because of that, I'd just like to say thank you. Thank you for watching past my terribly cringy intro. Talking to a camera isn't something that comes naturally to me, but it was fun to get out of my comfort zone a little bit, especially since it led to this beautiful creation! I figured since I already had the step by step instructions, I may as well post them here! Enjoy!

 Melt chocolate and butter together

 Add powdered sugar

 Add eggs

 Add flour and vanilla extract

 Cookie dough disk

Insert

 Bake at 400 degrees for 13-16 minutes

Molten Cookie Dough Lave Cake

• 1/2 cup butter (1 stick)
• 1 cup semi-sweet chocolate chips
• 1 cup powdered sugar
• 3 eggs + 1 egg yolk
• 6 T all-purpose flour
• 1 tsp vanilla extract
• edible cookie dough (I used the same dough from half-baked fudge recipe)

1. Preheat oven to 400 and prepare edible cookie dough. Generously butter 4 ramekins.
2. Microwave chocolate and butter together in 30 second intervals until completely melted.
3. Whisk in powdered sugar. The mixture will be very thick at this point.
4. Whisk in the eggs and egg yolk.
5. Stir in the flour and vanilla extract.
6. Evenly distribute batter among ramekins, but don't fill all the way. Gently press 2 tablespoons of cookie dough into the center of the batter, making sure it's not touching the bottom and the top is covered.
7. Bake for 13-16 minutes, the center will still be jiggly. Allow to cool for about 2 minutes, then gently turn onto a plate. Serve with vanilla ice cream or whipped cream preferably. ;)

Half Baked Fudge

Half Baked Fudge

      When you think of 'half-baked', what's the first thing that comes to your mind? Hopefully you thought of Ben & Jerry's, 'cause that's what I was going for. If you're not familiar with it, (what's wrong with you?) it's swirled vanilla and chocolate ice cream, with gobs of cookie dough and brownie batter. ...yeah.

     

      There's just something about eating food in it's raw form that's so much better than eating it after it's been baked. Maybe it's the thrill of eating something you're not supposed to, but I honestly think it just tastes better all gooey and what not.

  

      What's kind of funny about the ice cream and this fudge is that neither of them are actually baked at all. This fudge is actually super easy to make too.

Ingredients:

Cookie Dough:

• 1/2 cup butter, softened (1 stick)
• 1/2 cup brown sugar
• 2 T granulated sugar
• 1 tsp vanilla extract
• 1 T milk
• 1/2 tsp salt
• 1 cup all-purpose flour
• 1/2 cup miniature semi-sweet chocolate chips

Brownie Batter:

• 1/4 cup vegetable oil
• 1/2 cup + 2 T granulated sugar
• 3-4 T water
• 2 T unsweetened cocoa powder
• 1/4 tsp salt
• 1/4 cup + 2 T all-purpose flour
• 1/2 tsp vanilla extract

Fudge:

• 2 1/2 cups white chocolate chips
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup sweetened condensed milk

Instructions:

1. For the cookie dough: In a medium bowl, cream together butter and sugars. Stir in vanilla and milk. Add the flour and salt and stir until just combined. Fold in the chocolate chips, set aside.
2. Brownie batter: In a small bowl, stir together the oil, sugar, and water. Add in the cocoa, salt, flour and vanilla. Mixture should be pretty thick, but you can add 1 extra tablespoon of water if it's as thick as the cookie dough.
3. Fudge and assembly: Line an 8x8 baking dish with parchment paper and coat with non-stick spray. In a double boiler (or a large bowl placed over a pan of simmering water), melt together the chocolates and sweetened condensed milk. When the chocolate is melted spread about 1/3 to 1/2 of the mixture on the bottom of the prepared dish. Drop about 2/3 of the cookie dough in spoonfuls evenly over the the fudge layer. Do the same the brownie batter, using it all. Spoon the rest of the fudge mixture over the top, the spread it over the filling evenly using a rubber spatula. Make small balls out of the remaining cookie dough and press them into the top of the fudge. Allow to cool completely, then cut into 36 pieces. 

Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Yields about 10 muffins

Ingredients:

Streusel Topping

• 1/4 cup coconut oil
• 1/4 cup light brown sugar, packed
• 1/4 cup gf 1 to 1 flour, or all-purpose flour

Muffin Batter

• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 1/3 cup coconut oil, melted (vegetable or canola oil can also be used)
• 1/4 cup water
• 2 T molasses
• 1 T vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp allspice
• 1/4 tsp ground cloves
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup + 2 T gf 1 to1 flour, or all-purpose flour
• 2 tsp baking powder

Instructions: 

1. Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray.
2. In a medium bowl, combine the coconut oil, sugar, and flour with a fork. Set in the refrigerator while you make the batter.
3. In a large mixing bowl, combine pumpkin, syrup, sugar, oil, water, molasses, and vanilla. Add in the dry ingredients and stir until just combined.
4. Fill muffin tin about 3/4 full with batter, then sprinkle about a teaspoon of the streusel on top. Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Hot Fudge Cheesecake Brownies

Hot Fudge Cheesecake Brownies

   
       People always ask me what my favorite thing to bake is. I never really have an answer, I like to bake everything. That being said, based on what I bake the most of (aside from cupcakes, seeing as that's my job), my favorite thing to bake must be brownies. They're definitely one of my favorite things to take pictures of, seeing how high I can stack them without the one on the bottom (still warm and melty) squishing out the sides. And you just can't beat a warm brownie with vanilla ice cream (not chocolate ice cream, you monster!).

Ingredients:

• 1 cup butter
• 1 1/4 cups semi-sweet chocolate chips
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 1/4 cup brown sugar, packed
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 eggs
• 1 1/4 cups all purpose flour
• 1 1/2 cups mini semi-sweet chocolate chips

For the cheesecake filling:

• 8 oz cream cheese, room temp.
• 1 jar (12-16 oz) hot fudge topping

Instructions:

1. Preheat oven to 350 degrees F. Line a 9x13 baking pan with foil and spray with non-stick cooking spray.
2. In a large microwave safe bowl, combine the chocolate chips (not the mini ones) and butter. Microwave in 30 second increments, stirring in between each, until melted and smooth. Stir in the cocoa powder. Add the sugars, vanilla, and salt, and stir until combined well. Add the eggs one at a time, mixing well between each. Gently mix in the flour.
3. Spread 2/3 of the batter in the pan and set aside.
4. In a separate bowl, beat the cream cheese and hot fudge together until it's smooth and there are no lumps. Gently spread the mixture onto the bottom brownie layer.
5. Carefully spoon the rest of the brownie batter over the cheesecake layer, then gently spread it out. Sprinkle with the mini chocolate chips.
6. Bake for 30-38 minutes until the brownies are just barely set. They should still be a little jiggly in the center (like a cheesecake! :P)
7. Allow to cool completely before attempting to cut into them!

Recipe adapted from Crazy For Crust.

Everything Pretzel Sriracha Cheese Sticks

Everything Pretzel Sriracha Cheese Sticks

       

        You didn't come here to read my ramblings, and I actually remembered to take step by step pictures this time, so I'll just get on with the recipe. Besides, you don't need my to convince you that this is a good recipe. How could it not be good?

Le dough

Le cheese...Don't play with your food folks.

Le Sriracha

Cut into strips

Wrap strips around cheese sticks 

Look at the sweet little pigs, er...dairy in blankets. 

Boil them in the alkaline water (which it what makes them pretzels rather than, oh I don't know...breadsticks?). Egg wash, then sprinkle liberally with the everything spice mix.

 I couldn't stop taking pictures of the volcanic cheese.

 The finished product, just waiting to be torn open for the sake of food porn.

 Improved still by a homemade ranch to dip it in.

Everything Pretzel Sriracha Cheese Sticks

Ingredients:

• 1 1/2 cups warm water
• 2 T brown sugar
• 2 1/4 tsps. active dry yeast (1 packet)
• 1/2 cup (1 stick) butter, melted
• 1 1/2 tsp salt
• 4 1/2 cup all-purpose flour
• 2-4 T Sriracha
• 16 cheese sticks (I used 1/2 cheddar and 1/2 mozz, but you can use whatever kind you like)
• 2/3 cup baking soda
• 1 egg

Everything Spice Mix

• 3 T toasted white sesame seeds
• 2 T poppy seeds
• 2 tsp dried onion
• 2 tsp granulated garlic
• 2 tsp coarse salt

Instructions:

1. Combine the water, brown sugar, and yeast in the bowl of a stand mixer fitted with a dough hook. Allow the yeast to bloom, about 5 minutes.
2. Add the melted butter, 1 1/2 tsp salt, and flour to the mixture and mix on low speed until combined. Increase speed to 2 and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, 3-4 minutes.
3. Move the dough to a bowl coated with olive oil and turn over once to coat the dough ball. Cover with a clean towel and allow to rise in a warm spot until the dough doubles in size, about 1 hour.
4. Preheat oven to 425 degrees F. Bring a large pot of water to a boil and add the baking soda.
5. Remove the dough from the bowl and place on a flat surface. Divide the dough in half and roll into a rectangle about 1/4 inch thick. 
6. Spread about 1-2 T of the Sriracha on the dough. Cut the dough widthwise into 6-8 strips about 1/2 inch to 1 inch wide. Wrap the dough around the cheese sticks with the sriracha side facing inward. Seal at both ends. 
7. Boil the pretzels in the baking soda water, 1-2 at a time for 30 seconds on each side. Remove with a slotted spoon an place on a greased baking sheet. Beat the egg with a fork, then brush the top of each cheese stick with it. Sprinkle each one generously with the everything mix.
8. Bake for 10-15 minutes or until the pretzels are golden brown. Serve with ranch.

Ranch

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 T finely diced onion
• 1/4 tsp granulated garlic
• 1/2 tsp salt
• 2 T buttermilk
• 1 tsp dried parsley

Add all of the ingredients to a bowl and mix 'em up!