Wednesday, November 5, 2014

Cookie Cake

I can't believe I've never posted this recipe before now. And really, it's not cake at all. Simply put, it's four giant chocolate chip cookies layered together with chocolate frosting. I know, right?!?! It's just...outrageous! I got this recipe from my mother-in-law, and I've made a few of my own adjustments. This is the dessert that my hubby always requests for his birthday and Fathers Day.

Cookie Cake
1 c. (2 sticks) butter, softened
3/4 c. brown sugar
1/2 c. sugar
1 large egg
1 t. vanilla
2 & 1/2 c. flour
1 t. baking soda
1/2 t. salt
1 c. chocolate chips
1 recipe Chocolate Fudge Frosting*
1 c. heavy cream, whipped*

*The original recipe calls for 1 can of chocolate fudge frosting and 8 oz. whipped topping. Either way, it won't disappoint.

Cream butter and sugars together.
Add egg and vanilla and mix well. (Notice my crazy double-yolk egg. I love when I get one of those!)
Stir in flour, soda, and salt.
Finally, stir in chocolate chips.
Divide dough into 4 equal pieces.
Press each piece of dough into an 8" cake pan, sprayed with cooking spray and lined with parchment. (I HIGHLY recommend using the parchment so the cookies come out in one piece!) Leave about 1/2"-3/4" of space around the dough. It will spread itself as it bakes.
Bake at 375 F for 8-12 minutes. I like them to be pretty darn soft in the middle, but just bake it the way you like it.
Let cool in the pan for 10 minutes or so before dumping them out.
While they're cooling, mix together 1 & 1/2 c. of the Chocolate Fudge Frosting and the whipped cream. When completely cool, layer the cookies with frosting and frost the edges.
I like to make it pretty and drizzle some extra frosting on top. And this is not absolutely necessary, but I like to let it sit in the fridge for an hour or two before cutting into it. It's easier to slice that way.
This time, it was for my hubby's birthday. 
Look at the delicious cookie layers!!! It's insane.

I sliced a piece this morning to take photos...but...
...I couldn't help myself!
I wish I had only taken this one bite, but I devoured the whole slice!
There are just no words that can describe the wonderfulness! Try it for yourself. Enjoy!

Chocolate Fudge Frosting

This is an amazingly smooth and intensely chocolatey fudge frosting. You can use it for anything!
Chocolate Fudge Frosting
1 stick butter
1 & 1/2 c. sugar
1 c. cocoa
1/2 t. salt
1 & 1/4 c. heavy cream
1/4 c. sour cream
2 t. vanilla

Melt butter in a saucepan. Stir in sugar, cocoa, and salt until thick and grainy.
 Combine heavy cream and sour cream. Slowly add cream mixture to the cocoa mixture and stir over medium heat until combined.
 Continue to stir over medium heat for about 6 minutes or until sugar dissolves.
 Remove from heat and add vanilla. Let cool at room temperature for 3-4 hours.
 I like to mix some of this frosting with whipped cream to make a lighter, mousse-like frosting.
 This is the frosting I use for Cookie Cake.
 I tell you, it's good stuff!

Wednesday, October 15, 2014

Spiced Pear Bread

I love this time of year when there is so much fresh, ripe produce available. I like to eat it fresh, of course, but it's really fun to get creative and bake with it! This bread is soft and moist with hidden bits of pear throughout. The perfect treat for fall.

 Spiced Pear Bread makes 2 standard loaves or 5 mini loaves
4 c. soft ripe pears, skinned and chopped (about 4-5 pears)
1 & 1/2 c. sugar
4 eggs
3/4 c. oil
4 c. flour
2 t. salt
2 t. baking powder
2 t. cinnamon
1 t. baking soda
1/2 t. ground ginger

Preheat oven to 325 F. Grease 5 mini loaves (or 2 standard loaves) and line with parchment. In a large mixing bowl, combine pears and sugar, slightly mashing pears. Add eggs and oil and mix well. Add dry ingredients and mix until combined.
 Divide batter among pans. I made the mini loaf size.
 Bake at 325 F for 40-50 minutes for mini loaves (60-70 minutes for standard loaves), or until the top of the bread springs back when tapped.

This is absolutely one of my new favorites for fall...or anytime really. Enjoy!

Friday, October 10, 2014

Roasted Halloween Potatoes

The other night I made these delicious roasted potatoes to go with our dinner. My daughter pointed out that they were Halloween potatoes because of their color. Haha! Totally unintentional.
 Roasted Halloween Potatoes
4-5 c. purple potatoes, washed
2 medium sweet potatoes, washed and skinned
1/4 c. oil

Preheat oven to 400 F and line a cookie sheet with foil or parchment. Cut all potatoes into large cubes (about 1"-2"). In a large bowl, toss potatoes with oil and salt. Spread into prepared cookie sheet and bake for 40 minutes, stirring halfway. When potatoes come out of the oven, sprinkle with a little more salt to taste.
These are such a fun fall side dish. Enjoy!

Wednesday, July 30, 2014

Fluffy Wheat & Chia Pancakes

We've been making a lot of waffles lately (like, a LOT). So today we decided to switch it up and make pancakes. I know, we really changed things around, right? :) But, hey, it's different because it's a different...shape. Yeah, we'll go with that. Anyhow, they were delicious. And, as the name implies, they are amazingly fluffy!

Fluffy Wheat & Chia Pancakes
2 T. vinegar
scant 2 c. milk
2 c. whole wheat flour
1/4 c. chia seeds
2 T. sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 large eggs
2 T. oil

-In a liquid measuring cup, pour in vinegar and add milk to hit the 2 c. mark. Set aside.
-In a mixing bowl, stir together dry ingredients.
-Add wet ingredients, including milk and vinegar mixture. Mix well to form a batter.
-Heat griddle to medium heat and grease well.
-Cook 1/3 c. batter at a time. Cook 2 minutes on the first side, flip and cook 1 minute on other side.

 Look how fluffy they are!
 I usually eat mine with butter and syrup. I guess I'm boring. Haha!

These were a great breakfast. Hope you like them as much as we did. Enjoy!

Monday, February 10, 2014

Clam Dip

I'm finally back! I have been super swamped the last few months but hopefully I'll be able to be a little more consistent now. Anyhow, this recipe is one that my mom would always make for parties when I was young. It's ridiculously easy so it's a great go-to appetizer that you could just throw together anytime. I was randomly craving it today so I whipped some up in about 10 minutes. It's good stuff.

Clam Dip
2 boxes (8 oz. each) cream cheese
2 cans (6.5 oz. each) chopped clams, drain & reserve juice*
1 t. onion powder
1/2 t. garlic powder
black pepper

Combine all ingredients except clam juice. Mix well. Add enough clam juice (about 2-3 T.) to reach a nice, creamy consistency. Serve with potato chips.
*Minced clams work too, but I like the bigger chunks of clams.


Friday, September 6, 2013

Healthy Almond Coconut Fudge

This is a fun, easy treat to make. Seriously, so easy! I made it a few weeks ago when I had a mad chocolate craving. Next time, I think I'll try substituting with peanut butter and sprinkling m&m's on top for the kids. That would be a great after school snack!

Healthy Coconut Almond Fudge (adapted from Creating Naturally)
1/2 c. virgin coconut oil, melted
1/2 c. roasted & salted almond butter
1/2 c. cocoa
1/4 c. agave (I used a bit less)
1/4 t. vanilla
3 T. roasted almonds
2 T. shredded coconut (I used unsweetened)
In a microwave safe bowl, combine coconut oil and almond butter. Microwave for a few seconds to soften. Stir in cocoa, agave, and vanilla.
 Pour into a lined 9x9" pan. Sprinkle with almonds and coconut. Refrigerate until firm.
 Once it has firmed up, cut into squares.
 Oh, it just melts in your mouth! Be sure to keep it in the fridge or it will get soft and gloopy. I guess that's not a bad thing if you want to eat it with a spoon, haha!