Winter Treats #8: Chocolate Chip Cookie Dough Ice Cream Cake

So... this cake. It's a little bit sinful.

Like a lot bit sinful.

Let me tell you about my obsession with cookie dough.

As a child, I never really paid much attention to cookie dough ice cream. Because of course, there was always some peanut butter chocolately combo I could pick from instead. So I did.

But now, as an adult, that cookie dough craze has surfaced itself, and I could eat cookie dough for every meal.

Bring on the salmonella.

For months I've been wanting to make a cookie dough cake. 

Then when it finally came down to it, my friends helped me decide to make a cookie dough ice cream cake.

BEST DECISION EVER.

I made a two layer vanilla cake (which was a great great recipe. hold tight), put a nice big layer of chocolate chip cookie dough icecream in the middle of the layers. I froze the cake. Made some cookies and frosting. Frosted the outside of the cake, slammed some cookies on it, and sprinkled mini chocolate chips.

Overall, not too bad of a process. I wish I had cut the two layers in half so that is made 4 very thin layers. That would have allowed for more icecream in the cake. SO if you do decide to make the cake, that's my suggestion. Make 4 small layers instead of 2 big ones.

Chocolate Chip Cookie Dough Ice Cream Cake

You will need:

1 two-layer (or 4 small layer) cake. I used THIS recipe and it was perfect. 

1 carton (half gallon) of your favorite chocolate chip cookie dough ice cream

1 1/2 - 2 dozen cookies (I half my no fail chocolate chip cookie recipe)

Vanilla Buttercream Frosting (recipe below)

and mini chocolate chips for decorating 

 

 For the frosting:

2 sticks butter, room temp.

4-5 cups powdered sugar

1 tsp. vanilla

1-2 tbsp. milk

In the bowl of your electric mixer, or with your hand mixer, beat the butter until light and fluffy. With the mixer on low speed, slowly add the powdered sugar and beat to combine. Add the milk and vanilla and whip until it is a frosting consistency. 

For the assembly of the cake:

Bake your cake and let the layers cool completely. Cut the tops off to make them flat layers. Take your ice cream out of the freezer and let it soften. Lay one layer of your cake onto a platter or cake plate and spread as much icecream over the top of it to create the ice cream layer. Place the other layer on top (if you're using four small layers, just repeat this step two more times). Let freeze for 2-3 hours at least, or overnight. 

While the cake is freezing or once you are ready to decorate it, make your cookies and let them cool. While they're cooling make your frosting. Frost your cake as desired, then place the cookies around the side, pressing them into the frosting.

Sprinkle with mini chips and then let freeze for about 30 minutes more.

Serve and enjoy!

Day 5&6: A Manicure & Red Velvet Cupcakes

So... I missed day 5 yesterday! Yeah about that. Between sleeping in until early afternoon, church, and the superbowl... this little bloggy got left behind.

But no worries, I consolidated day 5 and 6 for today. Don't fret my pet.

Anyways, Happy Monday! I'm currently laying in my bed listening to this song on full blast on repeat until for um EVER.

They play it at Zumba and I might be that crazy girl who goes to Zumba, but I kind of love it. 

 

So let's talk Valentine's. Are you sick of it yet? Sorry I'm not sorry.

I did this manicure the other day, inspired from Cupcakes and Cashmere (as always), and I really loved how it turned out. It wasn't your typical red and pink color scheme, but still feminine with a touch of fab. And doing one nail a different color adds so much to a paint job! 

What I used:

Essie "Ballet Slippers"

China Glaze "Icicle"

You know the rest... I used an OPI base and top coat, Ballet Slippers for all my fingers except my ring finger, then used Icicle for my ring finger.

And now onto the delicious part of this post. Last year I made red velvet cupcakes. And while they looked pretty with pink frosting and non-perils, they tasted like rocks. I had the nerve to serve them to a few people, who proceeded to ask if they were BRAN FLAVORED. I don't do bran flavored anything. I haven't tried to make them since, only because it was so embarrassing and not worth the effort. 

I finally got the courage to try them again, with the help of a few baking-expert friends. And they turned out great! The recipe was not difficult to follow and made pretty cupcakes perfect for any Valentine's Day treat.

Red Velvet Cupcakes with Cream Cheese Frosting

Adapted by Lion House

For the cupcakes:

2/3 c. shortening
1 1/2 c. sugar
2 eggs
1/4 c. red food coloring

4 Tbsp. cocoa powder
1 tsp. salt
2 tsp. baking soda
2 1/4 c. all-purpose flour
1 c. buttermilk
2 tsp. vinegar
1 tsp. vanilla

Preheat your oven to 350 degrees.

In a large bowl or the bowl of your electric mixer, cream the shortening on medium speed. Add the sugar and beat until light and fluffy. One at a time, add your eggs, mixing well after each addition. Scrape down the sides if necessary. 

In a separate small bowl, combine the food coloring and cocoa powder to make a paste. Add the paste to the shortening mixture and beat until well combined. 

In another small bowl, combine the dry ingredients (flour, salt, baking soda) and set aside. In ANOTHER (not conducive to an easy cleanup) small bowl, combine the buttermilk, vinegar, and vanilla. 

Starting with the dry ingredients, add half of the dry ingredients to the batter, then with mixer on low, combine until just incorporated. Add the buttermilk mixture and combine until just incorporated. Add the remaining dry ingredients and beat on low until the batter has just come together.

Pour batter into your prepared cupcake tins, about 2/3 full. Bake for 18-22 minutes. Let cool completely.

My baking beauty.

For the Frosting:

2 8-oz. packages cream cheese, softened

1/2 cup (1 stick) butter, room temperature

5 cups powdered sugar

1 tsp. vanilla

In a large bowl or the bowl of your electric mixer, beat the cream cheese and butter until light and fluffy. Reduce the speed of your mixer/hand mixer and slowly add the powdered sugar one cup at a time. Add the vanilla and then beat until fluffy and creamy. Pipe or spread over cooled cupcakes. 

 Hey I heard you were a wild one.

Winter Treats #7: Chocolate Ganache Cupcakes with Peppermint Candy Cane Buttercream

Okay I know that's a long title for a blog post, but these cupcakes deserve it.

Actually they deserve to be in my belly, because they are DELICIOUS.

I never classified myself as a mint person. I usually pass up a candy cane or mint chocolate chip ice cream. But recently I can't seem to get enough peppermint in my system. There's something so festive about the flavor, especially paired with chocolate.

And I'm not gonna lie, I'm pretty proud of this concoction i made. I don't really like to make chocolate cupcakes because I think they are hard to perfect. They either have flat muffin-like tops, or they are fluffy as air and have no substance. But these were different. 

Dense, rich chocolate cake, topped with smooth, creamy, sinful chocolate ganache, piled high with silky peppermint buttercream and crunchy candy canes.

Merry Christmas.

Chocolate Ganache Cupcakes with Peppermint Candy Cane Buttercream

For the cupcakes:

1/2 cup plus 1 tbsp. unsweetened cocoa

1/2 cup plus 1 tbsp. hot water

2 1/4 cups flour

3/4 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

2 sticks plus 1 tbsp. butter, room temperature

1 2/3 cups sugar

3 eggs, room temperature

1 tbsp. vanilla extract

3/4 cup sour cream

Preheat oven to 350 degrees and line 2 cupcake pans with paper liners. In a small bowl, combine the cocoa and hot water, whisk until smooth, set aside. 

In a medium bowl, combine the flour, baking soda, baking powder, and salt, whisk to blend, set aside.

In a medium saucepan over medium heat, melt the butter and sugar, and stir occasionally until mixture is smooth and butter is melted. Transfer the mixture into the bowl of an electric mixer and beat on medium speed for five minutes. until the mixture is cool. Add the eggs one at a time and mix well after each addition. Blend in the vanilla and the cocoa mixture until smooth. With the mixer on low speed, add half of the dry ingredients, mixing until just incorporated. Add the sour cream, mixing until just incorporated. Add the rest of the dry ingredients, mixing until just combined. 

Pour the batter into the cupcake tins, dividing the batter evenly. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean, rotating the pans halfway through. Let cool in the pan for 2 minutes, then transfer cupcakes to wire racks to cool completely.

For the ganache:

4 oz. good semi-sweet chocolate

4 oz. heavy cream

 Chop the chocolate finely and put in a large bowl.

In a small saucepan, heat the cream over medium heat, until barely boiling. Pour the hot cream over the chopped chocolate and let sit one minute. Whisk vigorously until the cream and chocolate is well incorporate and a ganache forms. Dip the tops of the cooled cupcakes in the ganache, and let set for at least 20 minutes.

For the peppermint buttercream:

1 cup butter, room temperature

6-7 cups powdered sugar

2-3 tbsp. milk

1 tsp. peppermint extract

4-5 candy canes, crushed

In the bowl of an electric mixer, beat the butter on medium speed until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Put the mixer on low speed, then add the milk and peppermint extract, mixing well to combine. Slowly add the rest of the powdered sugar, until a thick frosting forms.

Spread or pipe the frosting on top of the ganache covered cupcakes, then sprinkle with crushed candy canes.

Enjoy!

Winter Treats #6 and a Winner!

So. I've been missing from the blogosphere for a few days and I am sorry to have abandoned you! 

While most BYU students are pulling their hair out this week for finals, my week from Hades was last week. And so I'm relatively calm and pretty much only have a few loose ends to tie up towards the end of this week. 

So here it goes. I like chocolate cake. Milk, dark or white, you name it I'll eat it.

But while I'll eat any chocolate cake you give me, I am secretly kind of picky.

If I'm going to fill my body with all the calories of a piece of cake, I want to really enjoy it. I want to be able to cut through a cake that's dense and thick, and decadently rich.

And that's where this little number comes in. A tuxedo cake, which means that it's a dark chocolate cake with a light and whipped cream frosting. Covered with melted dark chocolate and we're good to go.

Another plus about this cake, the recipe is relatively simple, and the cakes turned out perfectly.

 They rose in the oven and weren't dry even at all. They came out of the pan without a fuss and layered perfectly.

Can you say holiday dinner party dessert?

HOLIDAY DINNER PARTY DESSERT.

that is all.

 

Chocolate Tuxedo Cake

For the cake:

2 sticks butter

2 cups water

1 cup canola oil

4 cups sugar

1 cup cocoa powder

4 cups flour

4 large eggs

1 cup buttermilk

1 tbsp. baking soda

1/2 tsp. salt

1 tbsp. vanilla extract

Preheat the oven to 350 degrees, and butter and flour 2 ten inch round cake pans, or 3 9 inch round cake pans. 

In a medium saucepan over medium heat, combine the butter, water, and oil until the butter is melted. 

In a separate large bowl, combine the sugar, cocoa, and flour. Pour the butter mixture into the flour mixture, whisking to combine well. 

One at a time, add the eggs, whisking to combine. Whisk in the buttermilk. Finally, add the baking soda, salt, and vanilla, and whisk until just incorporated.

Divide the batter evenly between your prepared pans and let bake for 35-40 (if you're using 3 pans) or 45-50 (if you're using 2 pans) minutes.

Let the cakes cool in the pans for 15 minutes, then remove from the pans to let cool completely. Then wrap each layer in plastic wrap and freeze for at least two hours, or up to 12. 

For the frosting:

4 cups cold heavy whipping cream

1 1/2 cups confectioners sugar

Once the cake is frozen, remove the plastic wrap and cut the rounded tops of the top of the cakes, so that they are flat. 

In the bowl of your electric mixer, combine the whipping cream and conf. sugar, and whip on high until stiff peaks form.

To frost the cake, put one layer of your cake on a cake plate, and frost the top. Then add another layer and frost the top. Repeat this step one for time if you are doing three layers. Then frost the sides. Refrigerate for at least two hours.

For the chocolate dripping:

4 oz. good dark chocolate (I used Ghiradelli semi-sweet)

2 tbsp. canola oil.

Chop the dark chocolate into small pieces and add in a bowl with the oil. Heat in the microwave for 30 seconds, stir. Then heat with intervals of 15 seconds, stirring each time, until the chocolate is melted. Let cool for 2-3 minutes, then pour over the refrigerated and frosted cake. Let the chocolate drip down the sides. Add sprinkles if you wish. Refrigerate until chocolate is firm.

p.s. CONGRATS to the winner of the Photoshoot giveaway!

So excited for you Elizabeth!

Ali and Aaron will contact you with details about your giveaway. :)

 

winter treats #5: Velvety Chocolate Cake with Perfect Buttercream Frosting

today i am so excited to share with you my newest favorite cake recipe.

not only is the cake dense and rich, but the frosting is smooth, fluffy, and practically melts in your mouth.

this past weekend chin and i decided to make a birthday cake (i didn't have one on my birthday and i REALLY wanted one),

and so we had a great time baking together and chin was a great assistant in the kitchen. :)

we found the recipe from Martha Stewart, and i am pleased to say that she really knows what she's talking about.

with both brown sugar and buttercream in the cake, the cake is so moist and rich.

the marshmallow creme in the frosting makes it fluffy and so smooth!

if you love chocolate: TRY THIS CAKE!

Velvet Cocoa Cake with Fluffy Buttercream

adapted from Martha Stewart

for the cake:

12 tbsp. butter (1 1/2 sticks) softened

2 1/2 c. flour

3/4 c. cocoa powder

1 tsp. baking soda

1/4 tsp. salt

1 cup sugar

1 c. brown sugar 

3 eggs

2 tsp. vanilla

1 1/2 c. buttermilk

preheat oven to 350 degrees. butter and lightly flour 2 9-inch round cake pans. in a bowl, whisk together flour, cocoa powder, salt, and baking soda. in a mixing bowl (use your kitchen aid if you have one), beat butter and sugars until fluffy. add eggs one at a time until well-blended. beat in vanilla. 

add the flour mixture to butter mixture in three additions, alternating with the buttermilk and starting and ending with the flour mixture. (flour mix, buttermilk, flour mix, buttermilk, flour mix)

pour batter into pans and bake for 25-30 minutes or until toothpick in center of pans come out clean. cool cakes in their pans for 10 minutes until inverting onto cooling racks. let cool completely before frosting.

for the buttercream:

1 c. (2 stick) butter, softened

2 jars (7 oz. each) marshmallow creme

2/3 c. cocoa powder

2/3 c. chocolate chips, melted, then slightly cooled 

1 tbsp. vanilla

in a mixing bowl, beat butter and marshmallow creme until fluffy (it's sticky!). beat in cocoa, chocolate, and vanilla until well-blended. refrigerate for five minutes if you want it thicker!

place one cake layer on cake plate. spread 1 c. of frosting on top of layer. place second layer on top. frost the whole cake with remaining buttercream (and try not to lick the bowl!).

this cake is so good and tastes amazing refrigerated!

enjoy :)

winter treats #4: key-lime coconut cupcakes

well valentine's day is quickly approaching and all that i can think about are flowers, chocolate, pink and red, hearts, and little men in diapers shooting people with rubber arrows.

i love valentine's day.

but one of the things i love most about valentine's day are the sweets! they make me go crazy. and even though i'm off sweets for a while (i've recently lost 10 pounds, take that corn syrup and sugar!), valentine's day is an exception.

so i have a recipe for you today that will make you fall in love.

Key Lime Coconut Cupcakes.

the combination is sweet and tangy, and blends perfectly with the cream cheese frosting.

i found the recipe from the food network, adapted it to my liking, and LOVED it.

they were a hit.

put them in valentine's day themed cupcake liners, dip the top in coconut, and you're ready to have your valentine fall in love with you.

Key-Lime Coconut Cupcakes

1 1/2 sticks butter (3/4 cup) room temp.

1 c. sugar

2 eggs at room temp.

1 tsp. vanilla extract

1 heaping tsp. lime zest

2 Tbsp. lime juice

3-4 drops green food coloring (if desired)

1 1/2 c. flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. buttermilk

1 1/3 c. loosely packed coconut flakes (plus more for coating for your frosted cupcakes)

preheat oven to 325 degrees. In an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice, food coloring and mix well. In a separate bowl, mix the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with liners and fill each liner almost to the top with batter. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean.

Cream Cheese Frosting

(this is my go-to frosting. i memorized it so i don't even need to think twice about it while making it. it's simple, fool-proof, and delicious!)

2 1/2 c. powdered sugar

1 tsp. vanilla

1 pkg (8 oz) cream cheese at room temp.

1 stick butter at room temp.(1/2 cup. or you can use 4 tbsp. butter and 4 tbsp. shortening. either or!)

combine all ingredients until mixed well and there are no lumps. if frosting is too thick, add  1 tsp. milk at a time until desired consistency is reached.

i know that coconut is iffy. you either love it or you hate it. but you can always leave out the coconut.

enjoy!

winter treats #3: EASY cinnamon rolls

for a little while now i have been wanting to make cinnamon rolls.

but there is a problem.

i am bad at making bread.

seriously bad. the yeast for some reason does not like me.

besides pizza dough, i am a disgrace to the bread/roll-making society.

 so when i found this recipe by Monica from Lick The Bowl Good,

i knew i had to try.

no rising, no yeast, no failure.

i tried this recipe over Christmas break and they were a hit (at least i liked them).

and they only took me an hour from start to finish. 

EASY!

Fast and Easy Cinnamon Rolls adapted by Lick The Bowl Good

the Dough:
3/4 cup cottage cheese
1/3 c. buttermilk
1/4 c. sugar
4 Tbsp. butter, melted
1 tsp. vanilla
2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda


Preheat the oven to 400 degrees F. Grease a 9x13 baking dish with cooking spray.
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla. Process until smooth. Combine your flour, salt, baking powder and baking soda. Pour the liquid mixture into the dry mixture and beat in/with a kitchen aid mixer. don't over process!  The dough will be soft and moist.
Scrape the dough out onto a lightly floured counter and knead it with floured hands four or five times until smooth. With a rolling pin, roll the dough into a 12 x 15-inch rectangle.


the Filling:
1 1/2 tbsp. melted butter
2/3 c. packed brown sugar
2 tsp. cinnamon 
1/8 tsp. ground cloves


Brush the dough with the melted butter, leaving a half inch border around the edges. In a medium bowl, combine the brown sugar, cinnamon, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. 
Starting with the long side, roll up the dough, jelly roll style. Pinch the seam to seal and leave the ends open.
With a serrated knife, cut the roll into twelve equal pieces. Set the rolls in the prepared pan, cut side up. The rolls should fill the pan and touch slightly, but don't worry if there are small gaps.
Bake at 400 for 20 to 25 minutes until golden brown and firm to the touch. Set the pan on a wire rack for five minutes. Run a spatula around the inside edge of the pan. Transfer the rolls to a serving plate.


the Glaze:
1 c. powdered sugar
2 tbsp. of cold milk
1 tsp. vanilla


In a small bowl, mix the powdered sugar and 2 Tbsp. milk and vanilla to make a smooth glaze. It should have a thick but pourable consistency.
Drizzle the glaze over the rolls. Let stand 15 minutes and serve.

one roll already missing! oops. :)

happy baking!

Winter Treats #2: Heavenly Chocolate Chewies

these cookies are so easy to make.

and not only are they easy, but chocolate is so festive (to me at least)!

these cookies have a little crunch on the outside, but are ooey gooey and chewy on the inside.

christian had four in about two minutes (it was uncanny)

i got the recipe from lickthebowlgood

and i was not disappointed.

seriously. divine.

Heavenly Chocolate Chewies adapted from lick the bowl good

3/4 c. softened butter

1 1/2 c. sugar

2 eggs

1 c. flour

3/4 c. flour

1 tsp. baking powder

12 oz. pkg chocolate chips

1 tsp. vanilla

Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs til well combined, then add flour, cocoa and baking powder until well blended. Stir in chocolate chips and nuts. Drop tablespoonfuls onto ungreased baking sheets.
Bake at 350 degrees for 8-10 minutes. Cool on baking sheets for 1-2 minutes before removing to a wire rack to cool completely.

winter treats #1: best-ever sugar cookies

my sister lesliann gave me this recipe in my family cookbook when we got married.

i've been waiting and waiting to make them until christmas time, and last weekend i had the opportunity to try them.

can you say delicious?!!?

there is something about almond extract that is addicting to me.

i'm weird sometimes.

the recipe is easy and you make it ahead of time so it's a win-win!

Best Ever Sugar Cookies

1 c. sugar

1 c. butter, softened (2 sticks)

4 oz. cream cheese (half a brick)

1/2 tsp. salt

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1 egg yolk

2 1/4 c. flour

directions: in your mixing bowl, combine sugar, butter, cream cheese, salt, almond extract, vanilla, and egg yolk. Beat with paddle attachment (if using your kitchen aid mixer) until smooth. Stir in flour until well-blended. CHILL the dough for 6-8 hours.

On a lightly floured surface, split dough into thirds and roll out dough one section at a time (refrigerate dough not being used until ready to roll out). Cut into desired shapes and place onto ungreased cookie sheet. 

Bake for 7-10 minutes at 375 degrees or until golden brown. cool completely before frosting.