Peach Pie

I made this peach pie with fresh Georgia peaches. I used my go-to all butter pie crust, and a star cookie cutter to make a decorative top that was festive for 4th of July weekend. My family thoroughly enjoyed this fresh peach pie with vanilla ice cream!

Preheat oven to 425 degrees.

Crust:

2 1/2 cups all-purpose flour

1 tsp. salt

2 tsp. sugar

2 sticks cold butter

3 tbsp. ice water

1 egg

Granulated sugar to sprinkle on top of pie

To make the crust, combine salt, sugar, and flour in a medium bowl. 

Use butter knives to cut in the two cold sticks of butter. Continue to cut and combine until a consistent crumbly mixture forms.

Add cold water to bring together dough.

Use hands to press dough together into two equal size discs.

Refrigerate the discs while making the filling.

Filling:
7 peaches

½ cup sugar

½ cup flour

½ tsp. vanilla extract

½ tsp. cinnamon

1/8 tsp. nutmeg

¼ tsp. salt

Peel 7 peaches and slice into 1/4" thick slices.

Combine sliced peaches, sugar, flour, vanilla, cinnamon, nutmeg, and salt in large bowl.

Roll out first pie crust disc. Press into bottom of 9" pie dish.

Dump filling into pie dish.

Roll out second pie disc. Use cookie cutter to make shapes for top of pie.

Whisk an egg and brush onto top of pie. Sprinkle with granulated sugar.

Bake for 20 minutes at 425 degrees then lower oven temperature to 375 degrees and bake for 30-40 additional minutes (mine took 35 additional minutes) until top is golden brown.

Enjoy!

Bridget's Chocolate Chip Cookies

With all of the fun recipes that I find on Pinterest and in my growing collection of baking books, I usually don't make the same dessert twice! However, I made these chocolate chip cookies for my mom's birthday party, and I have been dying to make them again. They are hands down the best chocolate chip cookies I have ever made! Chocolate chip cookies are so simple, yet tasty, but there are so many different recipes to make them. I love reading this Ultimate Guide to Chocolate Chip Cookies from Handle the Heat! It has pictures of chocolate chip cookies that have been made with different recipe modifications.

So what makes this recipe so great? It uses half brown sugar and half granulated sugar. The recipe also calls for half margarine and half butter. Not to mention the combination of semisweet and milk chocolate chips. Once I figured out how to chill the dough before baking and how long to bake the cookies, every batch was perfect! I have used this recipe to make cookies that are small and large, and depending on how big you make the cookies, the baking time will be slightly different. The best advice I have is to bake the cookies until they look almost, but not quite done, because as the cookies cool, they will continue to harden and you will have the perfect soft cookies. This is definitely going to be my go-to cookie recipe, and I can't wait to make these again to share with friends!

BRIDGET'S CHOCOLATE CHIP COOKIES
1/2 cup butter
1/2 cup margarine
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp. vanilla
1.5 tsp. baking soda
1.5 tsp. salt
4 cups flour
3/4 cup semisweet chocolate chips
3/4 cup milk chocolate chips

Preheat oven to 350 degrees.

Cream room temperature butter, margarine brown sugar, and granulated sugar.

Beat in eggs and vanilla.

Gradually add baking soda, salt, and flour.

Stir in chocolate chips.

Refrigerate the dough in two flat discs in plastic wrap for at least 30 minutes.

Roll the chilled dough into balls (about 1.5 tbsp. each). Place the dough about 2 in. apart on parchment lined cookie sheet. Lightly press on each dough ball to slightly flatten into rounded discs.

Bake on a parchment lined baking sheet for 12 minutes*

*For smaller cookies, 9 to 10 minutes is usually a good bake time, and for larger cookies, 12 minutes will do the trick. Keep your eye on the first batch. The cookies will stay light in color and you want to take them out before the tops of the cookies begin to crack a lot. After 5 minutes, you should be able to pick the cookies up off of the pan without them falling apart, but the insides will still be very soft.

Yields 36 large cookies.



Enjoy!
Bridget

Peanut Butter and Jelly Bars

I have been very busy since my last post! I moved out of my sophomore year dorm room, went to Costa Rica for a month, went to Florida for a week, and now I am home for the summer!

When my mom told me that she was volunteering at a flapjack fundraiser for her friends going on a mission trip to Thailand, I volunteered to make a dessert for the bake sale at the event.  I have never worked as a waitress, but I also volunteered to help serve pancakes for the fundraiser, and it was a blast! I would consider the morning a success because I didn't drop anything :)

For the bake sale, I made peanut butter and jelly dessert bars. They tasted just like a PB&J sandwich in a crumbly, gooey, dessert bar. The peanut butter layer is full of peanut butter and powdered sugar, and I could eat it plain by the spoonful. These were perfect for the bake sale, and any PB&J fan will be sure to love them!

Peanut Butter and Jelly Bars

For the crust:

1 1/2 cups all-purpose flour

1/4 cup sugar

1/4 tsp. salt

1/2 cup cold butter, cut into cubes

1 egg

For the Peanut Butter Filling:

1 cup butter, room temperature

1 cup creamy peanut butter

1 cup chunky peanut butter

1 3/4 cup powdered sugar

1/2 tsp. vanilla extract

For the Jelly Filling:

2 cups of jelly or preserves (I used strawberry preserves)

For the Crumb Topping:

3/4 cup flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cinnamon

1/3 cup brown sugar

2/3 cup rolled oats

6 tbsp. cold butter, cut into cubes

Directions

Preheat the oven to 375 degrees. Grease a 9x13 in. light-colored pan with baking spray.

Make the crust: Combine the flour, sugar, and salt, and put in food processor with butter. Process until crumbs form. Add the egg and process until combined. Take dough out of food processor. Use hands to finish incorporating flour and ingredients so that dough is smooth and mixed well. Press dough into greased pan. Refrigerate for 30 minutes.

Put foil over the dough and place pie weights (or beans or another pan) on top of foil. Bake for 15 minutes. Remove pie weights and foil and bake for 10 more minutes. It is important to keep an eye on the crust because if left in the oven too long, it will start to crack! Mine had a few cracks, but it still turned out okay! Allow crust to cool.

Reduce oven temperature to 325 degrees.

Make the Peanut Butter Filling: Beat the butter and peanut butter until smooth. Add the powdered sugar and vanilla. Spread the peanut butter filling over the cooled crust. Put the pan in the refrigerator while you make the crumb topping.

Make the crumb topping: Use a fork to mix flour, baking powder, baking soda, salt, cinnamon, and brown sugar together. Add butter and incorporate until even crumbs form (you can use your hands, a hand mixer, a mixer with a paddle attachment, or two knives to help with this step).

Spread the jelly or preserves on top of the peanut butter filling layer. Sprinkle the crumb topping on top. Use your hands to press the crumb topping down gently before baking for 20 minutes.

Allow the bars to cool completely before cutting.

Adapted from the Brown Eyed Baker

Enjoy!

Bridget

Oreo Rice Krispie Treats

Every year my Tri Delta chapter holds a philanthropy softball tournament for the Greek community to raise money for St. Jude Children's Research Hospital. If you haven't heard the exciting news, Tri Delta has raised $15 million in 3.5 years for the kids at St. Jude. Tri Delta also funded a special teen room at St. Jude for patients, and I couldn't think of a better organization for my sorority to support.

This year, I signed up to bring a dessert to the softball tournament because all of the softball participants deserve a sweet treat after playing their game! These Oreo Rice Krispie Treats were such a hit! And they were super simple to make - even in a dorm room kitchen :) Accompanied with these photos that were taken on my iPhone before I ran out the door for an 8:30 class this morning, this is college dorm room blogging at its finest!

OREO RICE KRISPIE TREATS
6 cups Rice Krispie cereal
10 ounce bag mini marshmallows
16 oreos
3 tbsp. butter
1 1/2 cups melted white chocolate chips

Melt the butter in a medium saucepan over low-medium heat. Once the butter is melted, add all of the marshmallows and continuously stir with a rubber spatula until smooth.

Crush 10 of the Oreos and combine with the Rice Krispies in a large bowl.

Pour the melted marshmallows into the Rice Krispies and stir until combined. Pour the Rice Krispies into a 9x13 pan that has been greased or sprayed with cooking spray. Press the Rice Krispies into the pan.

Melt the white chocolate chips in the microwave. Pour over the Rice Krispies.

Crush the remaining 6 Oreos and sprinkle on top of the warm melted chocolate.

Gently press the Oreo crumbs into the chocolate.

Allow the Rice Krispies to cool before cutting into squares and serving.

Enjoy!

Reese's Peanut Butter Chocolate Cake

Summer is truly escaping, and one week from today, I will be moving back into my dorm! Since I have been busy working as a nanny, volunteering at the hospital, and spending time with friends and family, I have had little time to bake and blog! However, I had to make a decked out dessert for my mom's birthday. This Reese's peanut butter chocolate cake certainly fit the bill. I had added this cake to my Pinterest board after seeing it on another blog, and I immediately knew this dessert was right up my mom's alley. The chocolate cake is moist, the frosting has the perfect sweet peanut butter flavor, and the smooth chocolate peanut butter ganache makes the top of the cake pretty. And who doesn't love pieces of Reese's peanut butter cups in their cake? This cake is fit for a queen (or any super mom), tastes even better when refrigerated, and is perfect for any chocolate peanut butter lover.

REESE'S PEANUT BUTTER CHOCOLATE CAKE
1 cup boiling water
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
1 tsp. vanilla extract
1 12-ounce bag mini Reese's peanut butter cups

PEANUT BUTTER FROSTING
1 cup butter
2 cups peanut butter
4 cups powdered sugar
1/3 cup of milk (more or less to achieve desired consistency)

CHOCOLATE PEANUT BUTTER GANACHE
1 cup semi-sweet chocolate chips
4 tbsp. peanut butter
1 cup heavy cream
4 tbsp. light corn syrup
1 tsp. vanilla extract

Preheat oven to 350 degrees.

To make the chocolate cake: Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla and beat until combined. Add one cup boiling water. The cake batter will be thinner than most batters and this is expected. Pour batter into 3 8-inch pans lined with wax paper. I tried to make the cakes by just spraying the pans with baking spray, and they stuck to the pan and broke when I tried to remove them, so use wax paper! Bake 18-22 minutes until inserted toothpick comes out clean.

To make the peanut butter frosting: Beat butter and peanut butter. Gradually add powdered sugar and milk until desired consistency is achieved.

To make the chocolate peanut butter ganache: Heat the heavy cream over medium heat and remove from stove once it just starts to boil. Pour heavy cream over chocolate chips and peanut butter. Let sit for two minutes, then slowly stir until fully mixed. Stir in vanilla and corn syrup and allow to cool. Ganache will thicken upon cooling.

To assemble, place one layer of cake on cake stand. Set aside 12 mini Reese's cups for top of cake. Chop the rest of the Reese's cups into quarters. Frost top of first layer with frosting. Add half of the chopped Reese's cups. Place the next layer of cake on top. Again, frost the cake and add remaining chopped Reese's. Place the final layer of cake. Frost the entire cake. Pour ganache on top of cake. Optional: drizzle some of the frosting on top of the ganache. Place 12 remaining Reese's on top of cake.

Recipe from Bird on a Cake

Enjoy!
Bridget

Mini Red Velvet Cupcakes with Orange Cream Cheese Frosting

After a few crazy days of Fourth of July festivities, I am ready to get back into my normal summer routine. Don't get me wrong, the Fourth of July is my favorite holiday (it even tops Christmas), and I thoroughly enjoyed 4 days of picnics, fireworks, and fun time with family and friends. However, it seems like the holiday gets drawn out when it falls during the work week because my family had a full agenda for the entire long weekend.

When attending a picnic or a potluck, deciding what to bring is usually a no-brainer when I am home...dessert! I never turn down the opportunity to try a new  recipe that I have been eyeing on Pinterest. These cupcakes were a cake/frosting/garnish combination that I thought up myself, and after bringing them to two different parties, I can say they were a hit! The frosting does not have an overwhelming orange flavor, but it does add a little extra tang to the cream cheese frosting. The candied blueberries on top were easy to make, and they help make these cupcakes the star of any dessert table!

RED VELVET CUPCAKES
1 1/3 cups all-purpose flour
3 tbsp. cocoa powder
1/2 tsp. baking soda
Pinch of salt
3/4 cup butter
1 cup + 2 tbsp. sugar
2 eggs
1/2 tsp. red gel food coloring
2 tsp. vanilla extract
1/2 cup buttermilk

Preheat oven to 350 degrees F.

In a small bowl, mix flour, cocoa powder, baking soda, and salt.

In a separate bowl, cream the butter and sugar. Add eggs, vanilla, and red gel food coloring. Alternate adding the dry ingredients and buttermilk to the rest of the ingredients.

Pour batter into prepared mini muffin tins.

Bake for 12 minutes. Allow to cool for 3-4 minutes before removing from pan.

Recipe from Design Bake Run

ORANGE CREAM CHEESE FROSTING
8 tbsp. butter
8 ounces cream cheese
2 tbsp. orange juice
4 1/2 cups powdered sugar

Beat cream cheese and butter together. Gradually add orange juice and powdered sugar until desired consistency is achieved.

CANDIED BLUEBERRIES
Egg whites
Blueberries

Lightly brush the clean and dry blueberries with egg whites. Roll in granulated sugar. Allow to dry before garnishing cupcakes.

Yields 48 mini cupcakes

Enjoy!
Bridget

Sprinkle Charm's 2 Year Anniversary! Pistachio Macarons with Raspberry White Chocolate Caramel Filling

Sorry for the recent blogging hiatus, I have been working hard to give Sprinkle Charms a new blog design! In addition to a new design, you can now access this blog through the URL SprinkleCharms.com

When I started this blog 2 years ago, I did not know what to expect. I never expected 700 facebook fans. I never expected to be able to manipulate the manual settings on my Digital Rebel XSi camera. I never expected to have one post receive 200,000 views (Mini Oreo Cheesecakes). I never expected to have followers in countries such as Germany, Singapore, Malaysia, and New Zealand.

Photo from my first post!

I remember writing my first post about Lemon Cupcakes with Lemon Buttercream Frosting after I had photographed the desserts on my counter top, at night, with a point-and-shoot digital camera. Since that first post, my baking and photography skills have improved, and I have learned a lot about the blogging world!

Since Sprinkle Charms continues to gain readers, I want to be able to post more frequently. But instead of making more decadent dessert recipes (which would probably be detrimental to my health), I want to start sharing a few healthy recipes and some of my fitness adventures with you. So check back tomorrow for a post with the recipe for Healthy Pumpkin Pancakes!

Today, I am excited to share a recipe for macarons. Macarons are one of the most technically complex desserts to make, yet they are trendy and can have delicious flavor profiles. I felt that after making my fair share of cookies, cupcakes, and pies, I was ready to take on the macaron. I spent several hours in the kitchen, had to adjust my batter after baking the first batch, and troubleshoot baking time, but I finally produced a batch of what could reasonably be referred to as macarons.

I figured that if I was going to take on this baking challenge, it wouldn't be half-hearted, so I even made my own pistachio flour! Making nut flour is not too complicated, but you can easily substitute store-bought pistachio or almond flour in place of the homemade.

I decided to make pistachio macarons with raspberry white chocolate caramel filling using recipes from the cute and fun book, Les Petits Macarons, that I bought at Anthropology.

If you make these macarons, look at it as a baking adventure because you will spend ample time in the kitchen and may not end up with perfect macarons. Even if your cookies aren't perfect, the combination of ingredients are sure to resemble something that tastes good!

To learn more about macarons, refer to the book or website Les Petits Macarons by Kathryn Gordon and Anne McBride. The book also has instructions for troubleshooting if your macarons do not turn out correctly.

PISTACHIO FLOUR

1 1/2 cups shelled, whole pistachios

Place the nuts into a high power blender and pulse for 3 seconds. After four pulses, scrape down the sides of the blender. Repeat this process for 30 pulses or until the pistachios form a fine flour.

Place the flour on a silicon baking mat or wax paper and place in oven at 200 degrees for 20 minutes. Allow to cool.

PISTACHIO SHELLS (THE COOKIE PART OF THE MACARON)

1 1/4 cups prepared pistachio flour

3/4 cup powdered sugar

1 tbsp. powdered egg white

3/4 cup sugar

4 egg whites

1/2 tsp. cream of tartar

green and yellow gel food coloring/icing coloring

Preheat the oven to 200 degrees.

Pulse the pistachio flour and powdered sugar in a blender 4 times for 3 seconds each. Then, sift the mixture into a bowl using a fine-mesh strainer.

Combine the egg white powder and sugar in the bowl of an electric mixer with the whisk attachment. 

Add the egg whites and cream of tartar. Whisk for 11 minutes or until the egg whites form shiny, stiff peaks. If you tip the mixing bowl upside down, the ingredients should resemble marshmallow fluff and not slip in the bowl.

Quickly  and gently fold the sifted dry ingredients into the meringue using a rubber spatula. Once the mixture is almost all the way combined, add the gel coloring to achieve the desired shell color.

Pipe the mixture onto a wax paper-lined baking sheet into 1-inch circles using a 1/2-inch piping tip. The cookies should be about 1 1/2 inches apart. You might want to only pipe a few cookies for the first batch to test the baking times and oven temperature. Smack the baking sheet on the counter 6 times to get the air bubbles out of the batter before baking.

Bake for 15 minutes. Then increase the oven temperature to 350 and immediately set a timer for 9 more minutes of baking time (you do not have to wait for the oven to reach 350 to set the timer this time).

Allow to cool before removing from pan.

RASPBERRY WHITE CHOCOLATE CARAMEL FILLING

1/2 pint (70 grams) raspberries

1 cup sugar

5 ounces white chocolate, chopped

1 tbsp. raspberry framboise (I substituted raspberry extract)

1 tsp. freshly squeezed lime juice

1/3 cup heavy cream

Heat raspberries and 1/3 cup sugar in small saucepan until mixture reaches 220 degrees F, stirring constantly. Remove from heat and stir in chocolate and raspberry framboise.

Heat the cream in a small saucepan over medium heat until it is almost to a boil (about 3 minutes).

Heat reaming 2/3 cup sugar and lime juice in small saucepan over medium heat. Stir with heat proof spatula or wooden spoon until sugar melts and turns amber. Immediately add the heated cream and remove from heat. Stir in the raspberry jam mixture.

Allow the filling to cool before spreading between two shells.

ENJOY!

Mini Quiches

I was excited to use my mini tartlet pans to make individual quiches for a Sunday brunch! These mini quiches are fun to make and fun to eat. Using a store bought crust simplifies the recipe so that you can spend less time in the kitchen and have breakfast or brunch on the table quickly. These quiches are filled with diced ham, shredded cheese, bell pepers and green onion. So if you want to put a twist on your classic full-sized quiche, these mini quiches are quite tasty when they come out of the oven!

MINI QUICHES

1 15 oz. package rolled refrigerated unbaked piecrust (will need 1 1/2 crusts)
1/2 cup shredded cheese (mozzarella, cheddar, or italian blend)
1/2 cup finely chopped bell pepper (any color)
1/2 cup diced cooked ham
1 tbsp. finely chopped green onion
1 1/2 tsp. all-purpose flour
1/8 tsp. Italian seasoning
1/2 tsp. black pepper
1/2 tsp. sea salt
4 eggs
3/4 cup milk

Preheat oven to 400 degree.

Cut each piecrust into four wedges. Place one wedge in the bottom of each 4 3/4-inch mini tartlet pan with removable bottoms. Trim edges of crust. Place double layer of aluminum foil on top of each crust to prevent the crust from rising while baking. Bake for 7 minutes. Remove the foil and bake for another 3 minutes. Remove from oven and allow to cool.

Mix cheese, bell pepper, ham, green onion, flour, Italian seasoning, pepper, and salt together in a bowl. once combined, distribute evenly among 6 cooled crusts.

Beat eggs and milk together and pour over each quiche.

Bake at 325 degrees for 30-40 minutes (until egg appears cooked and not runny).

Allow to cool before removing from pans and serving.

Nutritional Info: 330 calories, 29g carbs, 18g fat, 10g protein

Yields 6 mini quiches.

ENJOY!

Strawberry Shortcake

Strawberry shortcake has always been one of my favorite desserts! I have made this recipe several times, and it is especially good in the summer when strawberries are in season. The shortcakes are moist and crumbly, resembling lightly sweetened biscuits. The lemon cream filling is my own creation, and you could eat it plain by the spoonful! I prefer this filling over plain whipped cream because it is smooth and creamy and has a tangy lemon cream cheese flavor. The filling pairs perfectly with fresh sliced strawberries. 

SHORTCAKES
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 cup sugar
6 tbsp. butter
1 egg
4 tbsp. milk, plus extra for brushing on tops of shortcakes

LEMON CREAM FILLING
1 oz. sugar free instant lemon pudding mix
1 cup milk
8 ounces low fat cream cheese
2 cups light whipped topping

Confectioners' sugar for dusting
Sliced strawberries

Yields 16 shortcakes, 8 servings (2 shortcakes needed to assemble each dessert as pictured)

Preheat oven to 350 degrees F.

Combine flour, baking powder, and sugar in a large mixing bowl.

Cut in cold butter until mixture resembles course crumbs.

Beat in egg and 4 tbsp. of milk. Add extra milk if needed, but dough should not become sticky.

Roll out dough onto lightly floured surface 1/2 inch thick.

If you use 2 1/2 in. circle cookie cutters, the recipe will yield 16 shortcake discs.

Bake for 15 minutes.

Remove from oven and allow to cool completely.

To make lemon cream filling, combine pudding mix and milk and allow to sit for 2 minutes.

Beat cream cheese. Add pudding to cream cheese and beat until smooth.

Fold in whipped topping.

Spoon lemon cream filling and slicked strawberries between two shortcakes and garnish with confectioners' sugar and a sliced strawberry.

Enjoy!

Caramel Layer Cake

One of my all-time favorite movies is The Help. Based on the book by Kathryn Stockett, the movie is emotionally touching, yet full of charming wit. One of my favorite characters in the movie is Minnie Jackson. Minnie's character makes me laugh until I cry, and she is famous for her caramel cake. I couldn't wait to make my own version of this incredibly sweet traditional Southern cake. I made a layer cake, added a caramel filling, and came up with a delicious cream cheese frosting that helps balance out the sweetness of the caramel. The four cake layers are moist and not overly sweet. If you are in the mood for a fat slice of cake and tall glass of milk, this cake will certainly satisfy your sweet tooth!

CARAMEL LAYER CAKE
1 cup butter (room temperature)
2 cups sugar
4 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1/8 tsp. salt
3 tsp. baking powder
1 cup milk
1/2 cup light sour cream

Preheat oven to 350 degrees. Prepare 2 9-inch cake pans by spraying with baking spray.

Cream the butter and sugar. Add the eggs and vanilla.

Add flour, salt, baking powder, milk, and light sour cream and beat until combined.

Pour equal amounts of batter into 2 prepared pans.

Bake for 33 minutes or until toothpick comes out clean and cake springs back when poked.

Cake recipe from Scrumpdillyicious

CARAMEL FILLING
2 1/2 cups sugar
1 large egg
12 tbsp. butter
1/2 cup milk
1/4 cup light sour cream
4 ounces cream cheese
1 cup powdered sugar
1 tbsp. vanilla

Heat 1/2 cup of sugar in a small saucepan over medium heat until it turns golden brown.

In a separate large saucepan over medium heat, melt together 8 tbsp. of the butter, egg, milk, light sour cream, and the remaining 2 cups of sugar.

Add the browned sugar to the large saucepan with the rest of the ingredients.

Let simmer over medium heat for about 12 minutes, stirring continuously with a heat proof spatula.

Remove caramel from heat.

In large mixing bowl, beat the cream cheese, 4 tbsp. butter, powdered sugar, and vanilla. Add the caramel mixture and beat until well mixed. Allow to cool slightly.

CARAMEL CREAM CHEESE FROSTING
8 ounces cream cheese
4 tbsp. butter (room temperature)
4 cups powdered sugar
1/4 cup caramel filling (from recipe above)

Beat the cream cheese and butter.

Gradually add the powdered sugar.

Add 1/4 cup of the caramel filling mixture to the frosting.

CAKE ASSEMBLY

Once the cake is completely cool, cut each cake in half horizontally using a serrated knife.

If the caramel filling has cooled completely, warm it in the microwave until it is a spreadable consistency.

Layer the cake with the caramel filling. Reserve some of the caramel filling to drizzle on the top of the cake.

Spread the frosting on the entire top and sides of the cake.

Drizzle the reserve caramel filling on the top of the cake.

Optional - pipe large star drops of frosting on the outer edge of the top of the cake using a decorating tip.


ENJOY!

Mini Lemon Tea Cakes

Lemon poppyseed poundcake has always been one of my favorite treats. I had fun using the traditional recipe, which I usually make in a loaf pan, to make mini bundt cakes. These cakes are moist and have a delicious lemon flavor. The cream cheese drizzle on top makes the cakes extra tasty! I made these for our Mother's Day brunch, and everyone loved them!

MINI LEMON TEA CAKES

1 cup (2 sticks) butter

2 1/2 cups + 2 tbsp. all-purpose flour

1 tbsp. baking powder

1 1/2 tsp. salt

2 tbsp. poppy seeds

1 1/2 cups sugar

2 tbsp. lemon zest (about 2 lemons)

1/2 cup sour cream

5 large eggs

1/4 cup vegetable oil

2 tbsp. freshly squeezed lemon juice

CREAM CHEESE GLAZE

4 ounces cream cheese (can be low fat)

1/2 cup powdered sugar

1 tbsp. freshly squeezed lemon juice
Strawberries to garnish, if desired

Preheat oven to 350 degree.

Spray mini bunt pan with baking spray.

Combine flour, baking powder, salt, and poppy seeds.

In separate bowl, cream together sugar, butter, lemon zest, and sour cream. Once combined, add lemon juice and oil. Then add eggs, one at a time, until mixed well.

Gradually add flour to wet ingredients until just mixed.

Bake for 15 minutes.

To make glaze, beat cream cheese, lemon juice, and powdered sugar until smooth. Drizzle over cooled cakes.

Yields 24 glazed mini tea cakes

Nutrition Info: 223 calories, 24g carbs, 12g fat, 4g protein

ENJOY!

Peanut Butter Banana Cupcakes

One of my all time favorite combinations is peanut butter and banana. I particularly like the peanut butter and banana milkshake that I order from the restaurant Cookout when I am in South Carolina for school. If you live in the north or have never been to Cookout, you are missing out on the best milkshakes! They have over 40 different flavors that are all made to order. Since I am home in Ohio for the summer and can't order my favorite milkshake, I thought I would try the peanut butter banana combo in cupcake form! No surprise, these cupcakes are delicious!

CUPCAKES
1 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 large ripe bananas
1/2 cup sour cream
1 1/2 tsp. vanilla extract
3/4 cup sugar
1/2 cup butter (room temperature)
1 egg + 1 yolk

FROSTING
3/4 cups powdered sugar
4 ounces cream cheese
1/4 cup butter
1/4 cup smooth peanut butter

Peanuts to use as garnish, if desired.

Preheat oven to 350 degrees. Line 12-cup muffin tin with cupcake liners.

Mash bananas with a fork until smooth.

In a separate bowl cream butter and sugar. Add bananas, sour cream, vanilla, egg, and egg yolk.

In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the rest of the ingredients and mix until just combined.

Divide among 12 muffin cups.

Bake cupcakes for 20 minutes.

To make frosting, beat cream cheese, butter, and peanut butter together until smooth. Gradually mix in powdered sugar.

Frost cooled cupcakes.

Yields 12 cupcakes

Recipe from Sweet Caroline's Cooking

Nutritional Info (per frosted cupcake): 238 calories, 31g carbs, 8g fat, 4g protein, 1g fiber

ENJOY!

Cinco de Mayo Fiesta!

Happy Cinco de Mayo! After an exciting and challenging first year of college, I am happy to be back in Columbus for the summer! This weekend I enjoyed spending time with family and friends for dinner to celebrate the Mexican holiday. We had my mom's tortilla soup, individual taco salads, homemade salsa and guacamole, a delicious tortilla cup dessert, and even a few Mexican sodas (that were fun to photograph!).

Fresh guacamole and salsa - always a good beginning to a Mexican meal!

 Our friends brought these fun and delicious tortilla cup desserts. Everyone had to have seconds! The tortilla is crispy and sprinkled with cinnamon sugar. The chilled creamy filling is made with cool whip, cream cheese, and pudding mix. I am definitely going to be making these again!

TORTILLA DESSERT CUPS
3 tbsp. sugar
2 tsp. ground cinnamon
10 6-inch flour tortillas
1 8-ounce package reduced fat cream cheese
1 cup cold milk (can be fat-free)
1 package (1 ounce) sugar-free instant white chocolate pudding mix
2 cups reduced-fat whipped topping
1/4 cup milk chocolate chips (melted)
Cooking spray

Preheat oven to 350 degrees.

Combine cinnamon and sugar. Coat one side of each tortilla with cooking spray and sprinkle with cinnamon sugar mixture. Turn tortillas over, spray, and sprinkle with cinnamon sugar.

Cut each tortilla into four wedges. Place two wedges in each muffin tin to create 20 small tortilla cups (allow bottoms and sides of tortillas to overlap). Bake for 10 minutes and allow to cool completely in pan. Carefully remove cooled cups from pan.

Whisk pudding and milk for 2 minutes. Let stand for 2 minutes.

Beat cream cheese until smooth. Add pudding mixture and beat on low until combined. Fold in whipped topping. Cover and refrigerate for one hour.

Remove filling from refrigerator and add 3 tbsp. to each tortilla cup.

Drizzle melted chocolate chips over each cup. Store in the refrigerator until ready to serve.

Yields 20 tortilla cups.

Recipe from Taste of Home

My mom made these fun tortilla bowls to serve taco salads. They were easy to make with store-bought tortillas and they were perfect making individual taco salads! Yum! Use 10-inch store bought tortillas and cover each side with a little bit of vegetable oil, chili lime seasoning, and salt. Microwave the tortillas for 15 seconds to warm them up and make them easier to work with.Place each tortilla in a 5-inch ramekin, accordion-fold the edges, and bake at 350 degrees for 13 minutes. Let the tortillas cool before removing from the ramekins. Fill with your favorite taco ingredients and enjoy!

Happy Cinco de Mayo!

Oreo Brownie Cookie Bars

Have you ever had trouble deciding whether to make cookies or brownies? These 3 layer bars are sure to satisfy your sweet tooth with a chocolate chip cookie base, a layer of Oreos, and a layer of brownies on top! What could be a better combo?

This weekend, my younger sister came to visit me at college, and we decided to spend one night baking. I had heard about this recipe before, and since my sister loves anything and everything with chocolate and Oreos, I figured we would give this recipe a try. These bars were very easy to make, and they taste just as good as they look in the photo! Some recipes tell you to make your own brownie batter, but we took a shortcut and used a box mix. You could probably use store bought cookie dough too, but we went with homemade!

OREO BROWNIE COOKIE BARS
printable recipe
1 9x13 brownie mix (and ingredients to follow recipe on brownie box)
1 package Oreos (you can use any variety - we chose double stuffed)
1/2 cup butter
1/4 cup brown sugar
3/4 cup sugar
1 egg
1 1/2 tsp. vanilla
1 1/4 cup flour
1/2 tsp salt
1/2 tsp. baking soda
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Cream butter, brown, sugar and sugar.

Add the egg and vanilla.

Add the flour, salt, and baking soda.

Stir in chocolate chips.

In a separate bowl, prepare brownie mix according to box instructions.

Press cookie dough in bottom of greased 9x13 pan.

Layer Oreo cookies on top of cookie dough (as many as will fit!)

Pour prepared brownie mix on top.

Bake for 35 minutes or until brownies appear sufficiently cooked.

Allow to cool before cutting!

Enjoy!

Thanksgiving Treats!

It is surreal to be home for Thanksgiving after being away for three months for my first semester in college! Thanksgiving is always one of my favorite holidays to spend time with family, and after being away at school, I was especially looking forward to sharing food and fun times with my relatives. I also like getting together for the holidays because it gives me an excuse to bake! With little time to pick out a recipe and start baking, I turned to my Magnolia Bakery Cookbook. If you followed my blog over the summer, you know that many of my posts came from this this trusty cookbook. Well, I am pleased to say, I ended up with another fool proof, delicious dessert! I knew that my other relatives would be bringing fruit pies and pumpkin desserts, so I opted for the chocolate brownie route. But these are no ordinary brownies, no, they are made with caramel, peanut butter chips, and toasted pecans. So even after filling up on turkey and casseroles galore, my relatives were able to make room for these decadent brownies.

CHOCOLATE BROWNIES WITH CARAMEL, PEANUT BUTTER, AND PECANS
printable recipe

CRUST
2 1/4 graham cracker crumbs (about 16 full graham crackers)
1 1/2 sticks butter (melted)

CARAMEL FIlLLING
1 pound caramels
1/4 cup heavy cream

3/4 cup pecans (coarsely chopped and toasted in the oven at 350  degrees for about 10 minutes).

1/2 cup peanut butter chips

BROWNIE
1/2 cup flour
3/4 tsp. baking powder
1/2 tsp. salt
1 stick butter
6 oz. unsweetened chocolate
1 1/2 cups sugar
3 eggs
1 tsp. vanilla

Preheat oven to 350 degrees F.

Grease 9x13 inch pan.

Combine graham cracker crumbs and melted butter. Press into greased pan to serve as crust.

Melt the caramels and heavy cream over low heat until smooth. Pour over crust.

Sprinkle toasted pecans and peanut butter chips over caramel.

Melt unsweetened chocolate and butter in medium saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.

Pour chocolate into medium bowl and add sugar, eggs, and vanilla. Beat until combined.

In a separate bowl combine flour, baking powder, and salt. Stir dry ingredients into the chocolate mixture until combined.

Pour the brownie mixture into the pan over the other ingredients.

Bake for 40 minutes. Allow to cool before cutting into squares.

Recipe from: The Complete Magnolia Bakery Cookbook

My mom and sister also took on a baking project of their own that was too cute not to share! These turkeys are made out of candy and Oreos, and they are, of course, a Pinterest find!

Enjoy!

Studying, Studying, and Cookies!

It tugs at my heart to know that my baking blog hasn't been updated in over a month. However, it isn't for lack of interest, no, I am officially a college kid. With all of the classes, clubs, and commitments, it is hard to find time for cookies! Even with delicious desserts in the dining hall (think self serve fro-yo!), it has been sad to spend time away from my Kitchen Aid mixer. Since I couldn't pack up all of my cookie sheets and mixing bowls, I am happy that my school has baking materials that students can check out for all of the impromptu baking that goes on!

Yesterday was the perfect occasion for baking. Word has gotten out that I have a baking blog, and it is hard to keep denying my fellow students delicious baked goods. How else can I convey that my alias is Betty Crocker!

What made yesterday an even better occasion to bake is that my friend Hannah and I had our first college chemistry test. We spent many hours practicing problems, reviewing our polyatomic ions, and lugging around our textbooks, but needless to say, science tests in college are challenging. So what does one do after suffering through a 2 1/2 hour chemistry test? Bake my favorite cookies!

No joke, these cookies are my favorite. Brown butter chocolate chip cookies will please everyone's sweet tooth - whether you enjoy the traditional chocolate chip cookie or you set your cookie standards higher, this recipe is perfect. With two sticks of butter and brown sugar, how could they not be???

The aroma of brown butter was escaping the community kitchen, and I made many new friends who couldn't wait to taste the cookies! Nothing puts a smile on people's faces like receiving a homemade cookie. Typically cookies made in college are from Toll House pre-made dough, but after tasting these cookies, my friends understand why I adhere to higher standards :)

My resources for baking and photo taking were limited, but nonetheless, here is a recipe for no-fail cookies. So whether you need cookies for a bake sale, a party, or simply to indulge after a hard chemistry test, these cookies are for you. I hope to periodically keep updating the site, and look forward to Thanksgiving and Winter break when I can bake up a storm! Until then, Happy Baking!

The dorm community kitchen!

BROWN BUTTER CHOCOLATE CHIP COOKIES
printable recipe
2 sticks butter
2 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup light brown sugar
1/2 cup brown sugar
1 egg plus 1 egg yolk
2 tsp. vanilla extract
2 cups semi-sweet chocolate chips

Studying chemistry...

Preheat oven to 325 degrees F.

Brown butter in medium saucepan over medium heat until it is melted and turns amber in color. Allow butter to cool.

Cream brown sugar, sugar, and melted butter. Add eggs and vanilla.

Mix in flour, baking soda, and salt. Stir in chocolate chips.

Drop by rounded tablespoon onto ungreased cookie sheet and bake for 12-16 minutes depending on your preferences!

Yields 40 cookies.

Recipe adapted from one of my favorite baking blogs Sweet Peony!

Enjoy!