Jennifer Moorman's Blog, page 8

Baking Class with Jennifer Moorman

Join Me!Free Cooking ClassLivestream baking experience with recipes inspired by fiction. July 30 at 11 AM Eastern.

Join me for a whimsical time of cooking through fiction where our baking experience happens live via Zoom from my kitchen and yours!

On July 30 we'll be baking Pizza Margherita and Salted Dark Chocolate Brownies, which are inspired by Under the Tuscan Sun, and you don't want to miss these Italian treats.

Once you've signed up, you’ll receive an email with all the class information, the recipe, and a detailed list of ingredients and the quantities you'll need to make this recipe at home.

Come enjoy a FREE and fun cooking class where you’ll not only smile and laugh but you’ll also have a delicious treat to share with loved ones!

Adults & children (with supervision) are welcome! No previous cooking experience required!

Pizza Margherita & Salted Dark Chocolate Brownies

“Life offers you a thousand chances . . . all you have to do is take one.”

U Under the Tuscan Sun Let's Bake Together!

Buffalo Chicken Pizza

Spicy Pizza Delight!

This BUFFALO CHICKEN PIZZA is inspired by one of my favorite children's book series, The Spiderwick Chronicles and Beyond the Spiderwick Chronicles by Holly Black and Tony DiTerlizzi. In The Nixie's Song the kids eat a lot of pizza, and this Buffalo Chicken Pizza is on the menu!

Makes 1 12-inch pizza or 2 smaller pizzas

Ingredients

1 lb. pizza dough

4 Tablespoons unsalted butter

¼ cup hot sauce, plus more for drizzling

½ teaspoon garlic powder

1 teaspoon Ranch seasoning mix

2 cups cooked cubed chicken

8 ounces fresh mozzarella, torn or sliced

4 ounces cream cheese, room temperature

¼ red onion, thinly sliced

2 green onions, thinly sliced

Cornmeal, for pan

Directions

1. Preheat oven to 500°. Brush a large baking sheet with vegetable oil, and sprinkle with a layer of cornmeal.

2. Gently stretch ball of dough onto baking sheet.

3. Place butter in a medium microwave-safe bowl. Microwave until melted, 20–30 seconds. Whisk in hot sauce and garlic powder until combined. Pour half of the buffalo sauce over chicken and toss to coat.

4. Microwave the cream cheese until very soft and melty. Stir in the Ranch seasoning to combine. Spread the cream cheese mixture over the dough evenly. Then add half the mozzarella.

5. Add half the chicken on top of the cheese. Then top with remaining mozzarella. Finish with red onions.

6. Bake for 10–12 minutes or until the dough is golden and the cheese has melted.

Garnish with green onions and a drizzle of hot sauce if desired. Serve immediately

2-Book Deal with Harper Muse

Exciting News!

I am abundantly thankful and super-excited to share that I signed a 2-BOOK DEAL with Harper Muse @harpermusebooks!!!

In the next few weeks I'll have more details to share with you—like a book cover and release dates and ways we can toss glitter and dance around, waving our arms like an inflatable air dancer!

I can share that the first book will release early next year! Stay tuned for more!

Thank you thank you thank you for all of your support, encouragement, and love through the years while we sailed along this writing and reading journey together *cue the confetti cannon*

Lemon Poppy Seed Muffins

Zesty Brightness!

These Lemon Poppy Seed Muffins are inspired by Karen Hawkins' A Cup of Silver Linings. Perfectly sweetened and tender with a sprinkling of coarse sugar, these muffins will brighten up any morning with their zesty lemon flavor and crunch of poppy seeds.

Yield: 12 muffins

Bake time: 15 minutes

Cooling time: 15 minutes

Ingredients

2 ¼ cups all-purpose flour

1 cup sugar

2 tablespoons poppy seeds

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 ½ cups plain whole milk yogurt or Greek yogurt

2 tablespoons fresh lemon juice

2 tablespoons lemon zest

2 large eggs

1 teaspoon vanilla extract

8 tablespoons unsalted butter, melted and cooled

Coarse sugar for sprinkling, optional

Directions

1. Preheat oven to 425 degrees F. Grease or line 12-cup muffin tin.

2. Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.

3. In a separate bowl, whisk yogurt, lemon juice, lemon zest, vanilla, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix.

4. Divide batter evenly among prepared muffin cups. Sprinkle with sugar, if using. Bake until golden brown and toothpick inserted in the center comes out clean, about 15 minutes.

5. Allow muffins to rest in tin for 10 minutes then transfer to a wire rack to cool compl

Cookies and Cream Cake

Calling All Cookie Lovers!

Do you love cookies? Me too!

This decadent Cookies and Cream Cake is part brownie, part cake, and part cookies and cream. Black cocoa, the secret to the rich color of Oreos, is whisked into the fudgy brownie layers to create a delightfully delicious base for the cookies and cream buttercream.

Ingredients

For the cake:

2 cups granulated sugar

1 ½ cup firmly packed dark brown sugar

1 ½ cups unsalted butter, melted

3 cups all-purpose flour

1 1/3 cup black cocoa powder, sifted

1 ½ teaspoons baking powder

1 ½ teaspoons kosher salt

1 ½ teaspoons instant espresso powder

6 large eggs, room temperature and lightly beaten

1 tablespoon vanilla extract

1 cup whole milk, room temperature

For the cookies and cream buttercream:

2 1/3 cups unsalted butter, softened

½ teaspoon kosher salt

8 ½ cups confectioners’ sugar

1 cup heavy whipping cream

2 teaspoons vanilla extract

2 1/3 cups crushed cream-filled chocolate sandwich cookies (about 23–25 cookies)

Directions

1. For the cake: Preheat oven to 350°F. Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.

2. In a large bowl, whisk together sugars and melted butter until smooth and well combined.

3. In another large bowl, whisk together flour, black cocoa, baking powder, salt, and espresso powder.

4. Slowly add eggs to sugar mixture, whisking until combined. Whisk in vanilla. Add flour mixture in three additions alternately with milk, beginning and ending with flour mixture, stirring just until combined after each addition. Divide batter among prepared pans, smoothing into an even layer.

5. Bake until tops are dry and wooden pick inserted in center comes out with a few moist crumbs, 28–38 minutes. Let cool completely in pans.

6. For the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until creamy, about 1–2 minutes, stopping to scrape sides of bowl.

7. With mixer on low speed, gradually add confectioners’ sugar alternately with the cream, beginning and ending with the confectioners’ sugar, beating until fluffy and combined.

8. Beat in vanilla. Using a spatula, fold in cookies. Use immediately.

9. Level cooled brownie layers, if desired. Place 1 cooled brownie layer on a cake stand. Spread 1 ½ cups buttercream on top. Top with second brownie layer, and spread 1 ½ cups buttercream on top. Top with remaining brownie layer. Spread a thin layer of buttercream on top and sides of cake to create a crumb coat; refrigerate for 20 minutes.

10. Spread 3 ½ cups buttercream on top and sides of cake.

11. Place remaining buttercream in a pastry bag and pipe dollops on top in the shape and design of your choice. Garnish with extra cookies.

Classic Key Lime Pie

A Twist to a Classic Pie

A pretzel crust adds a new twist to this classic pie. This recipe is inspired by my love of beach reads and trips to the Florida Keys. A perfect way to unwind at the end of a long beach day reading in the sun (or the shade) is by cutting yourself a slice of this tart, delicious pie.

Prep 15 mins

Bake 28–32 mins

Total 3 hrs 43 mins

Yield one 9" pie

Ingredients

Crust

1 cup very finely ground salted pretzel crumbs

½ cup finely ground graham crackers

3 tablespoons brown sugar

7 tablespoons butter, melted

Filling

4 large egg yolks

2 14-ounce cans sweetened condensed milk

3/4 cup Key lime juice

3 tablespoons lime juice, fresh preferred

zest (grated rind) of 1 lime

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9" pie pan with non-stick baking spray.

2. In a large mixing bowl, add the sugar, melted butter, and pretzel crumbs, tossing to combine. (If you've used a food processor to grind your pretzels into crumbs, you can add the sugar and butter and combine the mixture in the food processor.)

3. Press the mixture into the bottom and up the sides of the prepared pan.

4. Bake for 8 to 10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.

5. Whisk together the egg yolks and condensed milk.

6. Add the lime juice (and zest, if you're using it). The mixture will thicken almost immediately.

7. Pour into the crust and smooth with a spatula.

8. Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft-looking. Cool for several hours (or overnight) before serving.

9. To serve, top with slightly sweetened whipped cream and a garnish of crumbled pretzels.

Note: A food processor is the perfect tool for turning whole pretzels into fine crumbs; about 30 seconds in the processor should do it. If you don't have a food processor, put the pretzels into a zip-top bag and gently pound/roll them to crush. We like the addition of fresh lime zest, but hate to have a leftover skinned lime. If you skin a lime for its zest, just go ahead and add its juice, as well. The filling will be a bit tangier.

Easter Bread Basket

Are you looking for a fun Easter or spring project?!

I bet you've seen bread baskets online. Maybe you've felt too daunted to try or you think it's out of your skill set. Let me assure you that if I can create one, you can too!

You can make homemade dough or you can purchase pre-made dough (such as breadstick dough found in the refrigerated section of your grocery store). I weaved my bread dough over an oven-safe glass bowl to ensure that I achieved the round shape. I braided the handle separately and then attached it with toothpicks. The bread flowers were rolled into pinwheels and baked in a muffin tin. Easy peasy!

Want to try your hand at this baked delight? ,A Red Spatula has a great tutorial if you'd like extra assistance!

Happy Easter and happy baking!

Orange Dreamsicle Crispy Treats

Who's ready for a fun spring treat?

If you remember hearing the enchanting music of the ice cream truck and running outside to spot it, maybe you also remember those creamy creamsicle delights! My Orange Dreamsicle Crispy Treats are a no-bake, jazzed-up classic. They're bursting with creamy orange flavor. You can whip these up in minutes, and one bite will take you back to memories of a favorite childhood treat!

@hopemag is featuring my Orange Dreamsicle Crispy Treats this month! Pop over there for the full recipe and get baking! 

For the treats:

¼ cup plus 6 tablespoons butter, softened, divided

10 ounces jumbo marshmallows

1 ¾ teaspoons vanilla extract, divided

½ cup orange cake mix

6 cups crisp rice cereal

1 (12-oz.) bag white chocolate morsels

Cooking spray

3 cups powdered sugar

6 tablespoons fresh orange juice

¼ teaspoon orange extract

Food coloring (optional)

Tropical White Chocolate Cookies

Who's ready for a delicious treat?

Anybody else love the coconut and lime combo? My TROPICAL WHITE CHOCOLATE COOKIES are sure to become a favorite treat. They're easy to make and bursting with flavor! 

Loaded with white chocolate, macadamia nuts, lime zest, and sweetened coconut, these Tropical White Chocolate Cookies will have you dreaming of a vacation. The rich, neutral white chocolate flavor allows the zest of the citrus to shine. Easy to bake, easy to share, and makes enough to freeze dough for extended enjoyment.

@hopemag is featuring my TROPICAL WHITE CHOCOLATE COOKIES this month! Pop over there for the full recipe and get baking! 

For the cookie dough: 

¾ cup butter, softened

¾ cup firmly packed brown sugar

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 ½ cups sweetened, flaked coconut

1 tablespoon loosely packed lime zest

2 tablespoons fresh lime juice

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 (12 oz.) package white chocolate chips

½ cup chopped macadamia nuts

Dr. Seuss Checkerboard Cake

OH THE CAKES!

Oh the cakes you'll make

Whimsical yummy bakes!

Vibrant, splendid things

Slices to make us sing!

Inspired by Dr. Seuss' Oh, the Places I'll Go, this checkerboard cake is a colorful display of magical cakery! I had never made a checkerboard cake before, so for a first attempt, it wasn't as challenging as I thought it might be, which means you can do it too!

Even if it had been a checkerboard fail, it tasted delicious! I used a traditional vanilla cake with a hint of lemon in the layers and covered in Swiss meringue buttercream. The wonky little trees are cake pops.

Dr. Seuss Checkerboard Cake

Prep Time: 4 hours

Cook Time: 25 minutes

Total Time: 4 hours, 25 minutes

Yield: 10–12 servings

Ingredients

3 and 3/4 cups sifted all-purpose flour

2 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon salt

1 and 1/2 cups unsalted butter, softened to

2 cups granulated sugar

5 large eggs, at room temperature

3 teaspoons pure vanilla extract

3 teaspoons of lemon extract (optional)

1 and 3/4 cups buttermilk, at room temperature

1/4 cup rainbow sprinkles (plus more for garnish)

2–3 drops food color of choice

Swiss meringue frosting

Instructions

1. Preheat oven to 350°F (177°C). Grease four 8-inch pans.

2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 5 full minutes until creamed together fairly well. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 whole egg at a time, beating well after each addition, about 30 seconds. Beat in the vanilla extract (and lemon if using). Scrape down the sides and bottom of the bowl as needed.

3. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.

4. There will be 8 cups of batter total. Depending on how many colored layers you want, divide the batter eventually between bowls. I used 4 colors, so I transferred 2 cups of batter into 4 bowls. I dyed 3 bowls of batter and left one vanilla, adding ¼ cup sprinkles to the vanilla batter. Pour batter evenly into prepared cake pans. Use an offset spatula to smooth the cake into the pans evenly.

5. After baking for 20 minutes, start checking for doneness. Insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

6. Using a 6-inch round cookie cutter, cut a circle into each cooled cake. Using a 3-inch round cookie cutter, cut a circle out of the 6-inch circle. You will have 4 3-inch circles, 4 6-inch circles (the outlines), and 4 9-inch circles (which are just a thin outline of cake since the centers are missing). Find wonderful videos online for a step-by-step visual of this process.

7. Make the frosting of choice. I prefer Swiss Meringue because it’s less sweet than traditional American buttercream, it’s easy to spread, and it holds its shape well.

8. Assemble the cake: Place one assembled cake round onto a serving plate or cake stand. Spread frosting evenly on top. Repeat with next 3 layers, icing in between each layer. Spread the remaining frosting all over the top and sides. I did a light crumb coating and put into the fridge to chill for 30 minutes. Then I added more frosting to finish off the cake with a nice layer. Decorate top and sides of cake with extra sprinkles, if desired.

9. Refrigerate the cake for at least an hour before slicing and serving, which allows for a nice, neat cut when serving.

10. Cover and store leftover cake at room temperature for 1–2 days or in the refrigerator for up to 1 week.