Bakerella's Blog, page 23
August 3, 2014
Brownie Mocha Milkshakes
So, I’m kind of in love with this milkshake. Brownies, ice cream, chocolate syrup and a little Kahlua coffee.
My Saturday night is to blame for these. With a sudden late night craving for chocolate, I went to the pantry … fingers crossed … that I had a brownie mix (aka my guilty pleasure quick fix) in there. And yay … I did. Because if I didn’t, I don’t think I would have gone to the extra few minutes of effort to bake them from scratch.
Then I proceeded to eat more than my share of warm brownies to make me feel better.
And by late Sunday afternoon, I figured I’d finish the rest off with a little ice cream.
One of my all time favorite sweets to enjoy is warm brownies with vanilla ice cream. I’m easy like that. But today I’m going all cold and creamy.
Throw everything in a blender until combined. Bam. Done.
I think I’d be just fine with a spoon. Yep. Yes I would.
But let’s dress them up a little bit with whipped cream and chocolate syrup.
So pretty. And now they look as good as they taste! What’s your favorite make at home milkshake flavors.
Mocha Brownie Milkshakes
July 27, 2014
Double Chocolate Pancakes and More
How about a little chocolate to go with your chocolate?
That’s right! Double Chocolate Chip Pancakes to start the day.
Now, this is definitely not an everyday kind of breakfast, but for special days I’d say YAY and YUM and YES, please!
The recipe for these is featured on People.com if you’d like to make a stack. I’ve been working with People’s Great Ideas to create sweet switch ups from some of their celebrity recipes…
and these Double Chocolate Pancakes are my latest addition.
But that’s not all …
Below are some more sweet links that have been featured from the past few months. Enjoy!
These simple sandwich cookies are lovely and lemony and a perfect summertime snack.
> Peanut Butter Cup Brownie Trifles
Single serving sweets. I love them. These are a little on the large side, but because you can close the jar, it makes them easy to enjoy for a couple of days.
There’s something about Whoopie Pies that make me happy. These soft and tender little cakes sandwiched with frosting are hard to resist.
Want to make cinnamon rolls without waiting for the dough to rise? Then try this quick recipe to satisfy your sweet tooth.
> Cookies & Cream Cheesecake Bars
These cheesecake squares are decadent and delicious and I wish I had some in the refrigerator right now.
Mini Pop Tarts with lollipop sticks? These little strawberry-filled treats are sprinkled with cute.
Topped with the tiniest little marshmallows, these cupcakes are a fun way to enjoy cocoa any time of the year.
That’s it! Hope you enjoy these sweet treats.
July 17, 2014
Cook for the Cure
KitchenAid launched 1,000 Cooks for the Cure today and I’m thinking pink! And raspberry, too! (Enter below for a chance to win this beautiful berry colored mixer.) But first let me tell you a little about 1,000 Cooks for the Cure and how you can host a party to help an amazing cause at the same time. KitchenAid in partnership with Susan G. Komen for the Cure helps raise funds and awareness for the fight against breast cancer. Their goal is to have 1,000 cooks host a party, potluck, bbq or any get-together large or small with friends or family anytime between July 18 and July 27. Cook for the Cure gives people with a passion for cooking a wonderful way to support a meaningful cause. Host an event and encourage guests to donate to Susan G. Komen® sometime during this week-long fun and fundraising initiative.
Find out how you can get involved:
1,000 Cooks for the Cure website: http://cookforthecure.kitchenaid.com/host-a-party/
Register your party and let’s help fill up their map page with as many little pink ribbons as possible.
Check out the “How to Host” section for helpful forms, invitations, recipes and inspiration.
Plus, here are a few possibilities from me to help you think pink and party perfect.
Strawberry Milkshake Cupcakes | Confetti Chocolate Chip Cookies | Pink Flower Fondant Covered Cupcakes | Pink Flower Bouquet Cake Pops | Big Love Chocolate Chip Cookie | Miniature Double Decker Doughnut Cookies | Pink Panda Cupcakes | Peppermint Candy Cookies | Pink Heart Cake Pops | Brownie Sundae Bon Bons
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And now… enter for a chance to win this Beautiful Raspberry Ice KitchenAid Stand Mixer:
Just leave a comment on this post to enter. Easy! You can share what kind of get together you’d want to host, or if there’s someone special in your heart you’d want to host it for, or you could simply say hi. (hi back from me!)
And … for an additional entry, register to host a #CookForTheCure party at http://cookforthecure.kitchenaid.com/host-a-party/. Then just enter the Host ID number that gets assigned to you right here in the comments section of this post as well. That’s it!
Deadline to enter is July 27th, 2014 at 11:59 pm ET. One winner will be chosen at random and announced sometime July 28th on this post.
Good Luck!
Note: This giveaway is sponsored by KitchenAid and is open to U.S. residents only. I was not compensated to participate… I’m just happy to help spread the word.
July 7, 2014
Party Pops
I’ve made a bunch of cake pops over the years. I like to challenge myself and see just how much I can make a tiny ball of candy covered cake look like something else and I usually skip over more simple ideas because I can visualize how I think they might turn out.
It’s the harder ones that excite me the most because I never really know if I can pull it off until that last detail is added and I set it down in a cake pop stand. I like the challenge of the unknown. But this weekend I went for a design that was made for cake pops.
Party balloons!!! Round, bright colors and filled with cake instead of air … perfect! And my kind of pop.
Oh… And not a single candy was used to decorate them… and I love them! They really turned out cute.
I need to remember that the simple things can be just as sweet.
Crumbled cake mixed with frosting and rolled into balls. You know the drill.
And if you don’t, here are the basic how-to instructions to get you started.
I hand roll the cake and frosting into balls before I shape to make sure I use even amounts for each pop. Then after they are rolled, I shape them by hand.
But I didn’t just make round balloons.
It’s a party so I made balloons in different shapes…
and cones for party hats …
and dimensional triangles for pennants!
YAYAYAY!!!
Want to know a trick for shapes with sharper edges?
It’s simple.
Wax paper!!!
Just lay a sheet on the counter and take a rolled cake ball and slide it against the surface. (You can also start the shape by hand first to make it go a little quicker.) The crumbled cake mixed with frosting will easily form a flattened bottom. Then you can rotate the shape, slide again and create a sharp edge. Or you can rock it back and forth for a rounded edge. For cones, you can roll the shape at an angle so it forms a point and then slide the wider end on the wax paper for a flattened bottom.
I know it’s hard to picture, but if you just start to play around you’ll pick it up super quick.
Happy colors!
After you dip the balloon shapes and let them dry, you can use a toothpick dipped in coating to draw a tie around the lollipop stick. It’s the only detail you need to add to sell them as balloons.
For the pennants, use a toothpick to draw an outline on the front facing triangle and then sprinkle sanding sugar on top to decorate.
Then you can use a toothpick dipped in another color to draw on “YAY”. If it helps, you can etch the word on the candy surface first to use as a guide.
That’s it!
Just dip, draw, and decorate in different colors.
…like bright yellow … or like cheese … yes, that’s all I can see now.
It just needs a few little dimples which I could drake by pressing into the dough with the end of a lollipop stick for texture. And then I just need to make a mouse to go with it. That’s how my brain works.
Okay back to the party…
For the party hats, I attached a sixlet on top with melted candy coating and when dry covered it with more candy coating and sprinkled with sanding sugar to get a nice round shape at the pointed top. The base of the hats were heavily dotted with melted candy coating and then covered in sanding sugar, too.
Yay for Cake … and reason enough to celebrate!
Enjoy!
June 29, 2014
Red, white and ruffled!
These were soooo fun! I’ve been wanting to try ruffled frosting since I got my hands on Trophy Cupcakes Book. Their vintage ruffle technique is beautiful and I thought the Fourth of July would be a great excuse for me to try piping ruffles … yikes … with three colors!
Divide buttercream frosting into piping bags for this tri-colored look, but one color would be just as pretty.
One thing I realized after piping a bunch of these, was that I should not have divided the frosting in equal amounts. The bottom color needs a larger amount, the middle color a little less, and the top color the least. Hope that helps if you decide to try this with multiple colors.
Dive in and start piping around the perimeter of your cupcake with the first color.
Here’s the key (or tip) – Use a petal tip and hold it with the widest end pointing down towards the cupcake when you pipe. Start on the outer perimeter and apply even pressure to the piping bag while rotating the cupcake with your other hand. It took me several tries to get even ruffles and it helps to keep your piping bags about half full so you can pipe with better control.
Now my tip is one of the small sizes (#104) so I ended up with multiple little waves, but Trophy’s cupcakes are made with a larger tip (Ateco #127 – See this old post for an example of their ruffles in the book). I just didn’t have that size so I improvised. I definitely want to make them again with one color and a bigger tip.
But I think the small size worked out great for three colors because I could go around the cupcake two times with each color.
Eeek! Love it. I just need to practice, practice, practice to get them more uniform.
They kind of look like bunting decorations though and I’m giddy about it.
Oh yeah – I made little tags that you can use for your Fourth of July treats, too! Use them for cupcake picks and cake pop tags!
Here is the Happy 4th of July Treat Tags template you can print out and use with a paper punch.
And here is the cupcake recipe I used and the buttercream frosting recipe, too. Enjoy!
I hope you have a happy and safe 4th this Friday!!!
June 22, 2014
Peanut Butter Cup Cheesecake Bars
I’ve been on a little bit of a cheesecake kick the past week or so.
It started with these Cookies and Cream Cheesecake Bars that I made for People.com. And they were so good that I had to make another batch.
But this time I swapped the cookies for peanut butter cups. The unopened bag sitting on my counter said they wanted me too. So I obliged.
It all starts with a simple graham cracker crust…
Cheesecake bars are super easy. No springform pan. No water bath. No fuss.
After you prepare the crust in an 8×8 baking dish, whip up the batter, mix in cut up peanut butter cups and bake away.
Then cool and cover with chocolate ganache.
And top it all off with more cut peanut butter cups. It’s the right thing.
Then, cut them into cute little squares and enjoy!
Like yum!!!!! These were so good and the perfect sweet snack size.
And you know what… this cheesecake comparison made me realize that as much as I love peanut butter cups, I think I’m an oreo cheesecake girl. But, I kinda feel like I’m cheating on my favorite chocolate candy.
Peanut Butter Cup Cheesecake Bars
June 15, 2014
Ice Cream Sunday
Happy Sunday! And Happy Father’s Day, too! I’m giving away something sweet to celebrate summer and of course ice cream.
You know, I think I could eat ice cream every day. It’s always my favorite go-to treat when I travel… but I never really get ice cream at restaurants. That just seems boring. Probably because it’s not as fun as going into a scoop shop and looking all the pretty creamy colors. And I always prefer eating ice cream out of a cup. I don’t like to eat it out of a cone because I’m way messy. So if I do get it in a cone, it’s just so I can snap a picture of it. Then I turn it upside down and dump it in a cup and eat it with a spoon – or better yet – I like to break up the waffle cone (never a sugar cone) and use it to scoop out the ice cream. I may be weird.
Okay, back to the giveaway.
Up for grabs is this Cuisinart 2 Qt. Ice Cream Maker and one of my favorite scoop shops new book, Jeni’s Splendid Ice Cream Desserts. Yum! If you have her first book, you’ll want to get your hands on this one, too. It’s divided up into sections like ice cream parlor, bakeshop and sundae bar. So fun!
Here’s the sweet scoop for a chance to win them both:
To enter leave a comment on this post and share your favorite ice cream flavor and how you like to enjoy it. Cone, cup, bowl… barrel ; ) ?
Deadline to enter is Wednesday, June 18, 2014 at 7:00 pm ET.
One winner will be chosen at random and announced sometime Wednesday evening on this post.
Good luck guys!
This giveaway sponsored by me. This post contains affiliate links.
June 1, 2014
Melty! Salted Caramel Hazelnut Chocolate Chunk Cookies
Oh my gosh I couldn’t stop eating these cookies! I gave a few to my mom and I was going to give the rest away too, but then… I opened the container they were in to have just one … and then I was like I’ll just have one more … and then there were just too few to give to anyone. Whoops. (wink) … So I kept the rest all for myself.
The dough is kissed with a little salted caramel hazelnut spread. Oh yes!
But these jumbo chocolate wafers are what make them so irresistible. I love baking cookies with them. It means melty chocolate in every warm little … or big bite.
Mix up the dough, scoop it onto baking sheets and then… sprinkle the tops with a little sea salt to finish them off.
And then bake…
Break…
and bite!
That’s it. I’m done! I just passed out. I think I’ll just need another melty cookie to revive me.
Melty Salted Caramel Hazelnut Chocolate Chunk Cookies
May 26, 2014
Pick Your Mix!
What’s your sweet style? Cakes, bread, confections, cute? What do you guys love or want to learn how to bake?
Check out the 10 books below and pick a mix of your favorite five to be entered for a chance to win them! FUN!!!
Surprise-Inside Cakes
Amazing Cakes for Every Occasion – with a little something extra inside
by Amanda Rettke
Photography by Susan Powers
These whimsical cakes are as cute on the inside as they are on the out. The step-by-step photos will inspire you to get creative with layers of cake.
Sweet Paul Eat and Make
Charming Recipes + Kitchen Crafts You Will Love
by Paul Lowe
Photography by Alexandra Grablewski
If you love Sweet Paul’s blog and magazine then owning this book is a no-brainer. Beautifully photographed and full of comfort and charm, this one’s a real keeper.
Eat More Dessert
More than 100 simple-to-make & fun-to-eat Baked Goods from the baker to the stars
by Jenny Keller
Photography by KCB Photography
This book will make you want to fill your table with treats… and yes … eat more dessert! Jenny’s easy and adorable recipes are showcased in dessert tables like Spring Garden, Princess Tea Party, Down on the Farm, Vintage Baby and more.
Meringue Girls
Incredible Sweets Everbody Can Make
by Alex Hoffler and Stacey O’Gorman
Photography by David Loftus
I love how many different ways a basic meringue can be used to create decadent desserts and colorful confections. I made these meringue kisses from the book last week and they were way too fun!
Glorious Layered Desserts
by Glory Albin
Photography by Gene Chutka
Layers of sweets in small jars. I’m in. Pina Colada Cheesecake Mousse, Peach Raspberry Almond Trifle, and Brownie Bottom Coconut Cream Dessert are just a few of the sweets to get you started or use her basic recipes to mix and match and make your own combinations.
The B.T.C. Old-Fashioned Grocery Cookbook
Recipes and Stories from a Southern Revival
by Alex van Beuren and Dixie Grimes
Photography by Ed Anderson
This book makes me happy inside. It’s divided up into Breakfasts, Main, Sides, Soups for every Season, Spreads and Sandwich Fixings, Casseroles and of course Southern Sweet Thangs! You’ll enjoy making this Mississippi Grocer’s best recipes.
Trophy Cupcakes and Parties!
Deliciously Fun Party Ideas and Recipes from Seattle’s Prize Winning Cupcake Bakery
by Jennifer Shea
Photography by Rina Jordan
The famous Seattle cupcake bakery shares some of their most loved recipes along with basics for party themes and tips for entertaining.
Modern Pioneering
More Than 150 Recipes, Projects, and Skills for a Self-Sufficient Life
by Georgia Pellegrini
Photography by Georgia Pellegrini
Georgia is a friend of mine and she’s really outdone herself with her latest book. And while it isn’t focused on baking, it’s like an excite-o-pedia of fun projects and recipes to sharpen your skills. Besides red wine popsicles and beet marshmallows, there’s tips on gardening, making preserves, tapping your own watermelon keg and much more.
Pure Vanilla
Irresisible Recipes and Essential Techniques
by Shauna Sever
Photography by Leich Beisch
Okay, vanilla lovers, this book is for you. 80 recipes showcasing this beautiful flavor that usually takes a backseat to chocolate. You’ll fall in love with the Twinkie Bundt Cake, Vanilla Cloud Cake and I dare you not to make someone’s day with the Glazed Vanilla Bean Doughnuts.
Josey Baker Bread
Get Baking • Make Awesome Bread • Share the Loaves
by Josey Baker
Photography by Erin Kunkel
This step-by-step book would be great for the beginning bread baker. Josey Baker … yes his real name… starts you from scratch learning the basics and takes you on a journey through different types of flours to inspire you to have fun with bread.
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Pick Your Mix Giveaway for your favorite FIVE (5) books!
To be entered for a chance to win, just leave a comment on the blog with your favorite 5 books from the ones above.
That’s it. Easy peasy.
Deadline to enter is Thursday, May 29th at 7:00 pm ET.
One winner will be chosen at random and announced sometime Thursday evening.
Good Luck!!!
* Amazon affiliate links included in this post.
May 18, 2014
Meringue Kisses
So these were really fun to whip up. Cute. Colorful. Adorable.
And you only need two ingredients to make them. Unless you want to color them and then it’s only three. I like it.
I used the recipe from the New Meringue Girls Cookbook that releases in June, but you can preorder it now. I received an early copy from my friends at Chronicle Books. I like sweet surprises.
The Meringue Girls Mixture is super easy to remember. One part egg whites to two parts sugar.
(P.S. I’ve gotten used to photographing things one handed with my left hand turned backwards balancing the camera and holding ingredients in my right hand. I’m pretty proud of grabbing this one before the egg white dropped. I should use a tripod sometimes but I never do. I’m too impatient I guess.)
Make the meringues with superfine sugar and heat the crystals in the oven for about 5 minutes so it will dissolve more quickly when added to the egg whites.
Whisk away and then when ready for the sugar, add heaping spoonfuls of warm sugar one at a time to the whipped egg whites.
Smooth and shiny.
You can leave your meringues marshmallowy white, you can flavor them and color them, too.
For stripes of color, turn a piping bag inside out and brush on stripes of food coloring.
Carefully turn it back and fill with meringue.
Then snip off the end and pipe little kisses.
Or for solid color kisses, gently fold the color into the meringue mixture until combined.
Pretty and fun.
Just like the Meringue Girls.
Check out their videos below on how to make and color meringue. These two London girls are as cute as their confections.
Meringue Girls Mixture from Deneemotion / Denee Media Films on Vimeo.
Colouring & Piping Meringue Kisses from Deneemotion / Denee Media Films on Vimeo.
And here’s a peek inside the Meringue Girls Cookbook full of decadent desserts and colorful confections.
Meringue Kisses
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