Sweets

Sprinkle Cookies

~ lk529 ~ 4 Comments

Today’s cookie recipe comes from my good friend Tara. Tara blogs over at Tara’s Multicultural Table. Tara and I used to live near each other and I would get to taste her food first hand. Now that we have both relocated I’m going to have to make her recipes myself if I want to taste the things that come out of her kitchen. I’m only slightly bitter about this.

When Tara posted these Sprinkle Cookies I pinned them immediately. I was very intrigued by the concept. I’d also never heard of (not that I’m an expert cookie recipes) a cookie recipe that uses cornstarch.

We absolutely loved these cookies! I donated them to a Christmas Cookie Drive earlier this month so I only got to eat one of them. These cookies reminded me of cookie dough – I suspect the cornstarch is to blame for the unique texture. With a variety of sprinkles on the market these could be done to fit any holiday or match any party decor. So bring on the sprinkles, and make some cookies!

Sprinkle Cookies

Ingredients:

  • 1 1/2 C flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick butter, softened
  • 3/4 C sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/4 C sprinkles

Steps:

  1. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  2. In the bowl of a stand mixer, cream together the butter and sugar. Add egg and mix until incorporated. Add the vanilla extract and mix. Add the dry ingredients in two batches, mixing until combined after each addition. Gently fold in the sprinkles.
  3. Gather cookie dough and roll into a log. Cut into 3 dozen cookies. Roll cookies into a ball and place on a parchment lined cookie sheet. Cover with plastic wrap and place in the fridge for at least an hour.
  4. Preheat oven to 350 degrees F. Remove plastic wrap and bake cookies for 8 minutes – until cooked yet not golden. Allow cookies to cool on the cookie sheet for five minutes before removing to a cooling rack.

*This recipe is adapted from Tara at http://www.tarasmulticulturaltable.com/sprinkle-cookies/*

Sprinkle Cookies

Chocolate Christmas Cookies

~ lk529 ~ 2 Comments

It is time for the Christmas countdown. Although most of you have probably already been counting down since December 1, or from Thanksgiving, or even those of you who jump the gun, from Halloween.

I am just now starting my Christmas count down. I can probably blame it on the five month old, but this is the most unprepared I’ve ever felt for Christmas. I think the real culprit is that we didn’t put up Christmas lights this year. The house we’re living in is very old and only has one single two-pronged outlet. So all I could do was put out the fun lighted gift boxesby our front door. Stuart promises me that we’ll figure out how to do more next year. I also have my snowman door hanger up by the mailbox. Inside is a little better, but still doesn’t hold a candle to last year. Last year I had a fireplace with a mantle that I happily decorated with garland and winter birds. This year I have fewer surfaces and had to break up my Christmas villagebetween two bookshelves – one of which doesn’t have access to an outlet so it’s a dark village; and even still, some of my houses had to be left in their boxes. At least I still have a Christmas tree to be proud of! If I could only have one element of Christmas decor it would have to be my tree. There is just something about the glow of a Christmas tree that makes the world a better place.

Sorry, that was a 250 word tangent to tell you that my Christmas countdown has begun and we’re celebrating on the blog with cookies! Today until Christmas Eve I’ll be sharing three new cookie recipes. Maybe I’ll make this an annual thing and next year there’ll be more new cookie recipes Christmas week!

Christmas Cookies 1

Roll-out sugar cookies are a traditional cookie that must be made every Christmas. Today I am sharing a twist on the classic recipe – a chocolate version! When I make the traditional cookies I put sprinkles on them before popping them in the oven, but with chocolate I left them plain. (If I had gold and silver sprinkles I would’ve given them a shot.)

Because I like thin cookies and didn’t need to feed an army I halved the recipe. In doing so I forgot to halve both the vanilla extract and the salt and when I pulled the dough out of the fridge it smelled like Kahlua. I crossed my fingers that my altered flavor profile wouldn’t be inedible, rolled out the dough, cut my shapes, and popped them in the oven. After baking, they smelled perfectly of chocolate. And they tasted like Teddy Grahams! The recipe written below uses the correct amount of vanilla extract and salt; Marian worked really hard to get the right ratio of ingredients for the perfect chocolate cookie so I will have to try these again and do it right!

Chocolate Christmas Roll-Out Cookies

Chocolate Roll-out Cookies

Ingredients:

  • 2 C flour
  • 3/4 C cocoa powder
  • 1/2 tsp salt
  • 2 sticks butter, softened
  • 1 C sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract

Steps:

  1. In a large bowl, whisk together flour, cocoa powder, and salt.
  2. In the bowl of a stand mixer, cream together the butter and sugar. Add egg and mix until incorporated. Add the vanilla extract and mix. Add the dry ingredients in two batches, mixing until combined after each addition.
  3. Chill dough in fridge for at least one hour. (I did mine for a few days before having time to bake the cookies.)
  4. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
  5. Roll out cookie dough on a floured surface to desired thickness. Cut out cookies and place on cookie sheet. Bake 8-12 minutes. (Will depend on your cookie thickness.) Let cookies cool on baking sheet for a minute before removing to a cooling rack.

*This recipe is adapted from Marian at http://sweetopia.net/2013/12/chocolate-sugar-cookie-recipe-cut-out-cookies/*

Christmas Cookies 2

Disclaimer: This post contains affiliate links.

#BundtBakers: Mint

~ lk529 ~ 25 Comments

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Let the countdown begin! We are ONE WEEK away from Christmas people! To celebrate I have a beautiful bundt for #BundtBakers today. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is mint and our happy host is Laura of The Spiced Life.

Because it is only festive, I chose peppermint. The flavor of the popular holiday treat – the candy cane! And to dress it up, I used my fabulous star bundt pan. Who says stars are only fitting for Independence Day?!

This bundt is coming with me tonight to an ornament exchange party. Which means I didn’t bake this beauty until yesterday. That is the latest I’ve ever baked my bundt! As you know, the month I hosted (October’s caramel theme) I was cutting it close thanks to a tactical error in reading calendars. At least this time my “procrastination” had a purpose.

candy cane bundt cakeAnd of course, I can’t bring something to a party without first tasting it myself. So I can tell you that this cake tastes exactly like a candy cane. And because I just had to photograph the inside of this cake, I can confidently take it to the party knowing that it even looks like a candy cane!

Candy Cane Bundt Cake

Ingredients:

  • 1 1/2 C vegetable oil
  • 1 3/4 C sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 3 C flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C buttermilk
  • red food coloring
  • 3/4 C white chocolate chips
  • 3 tbsp heavy cream
  • 3/4 C powdered sugar
  • 2 candy canes, crushed (optional)

Steps:

  1. Preheat oven to 350 degrees F. Grease a bundt pan.
  2. In the bowl of a stand mixer, combine the oil and sugar. Mix in eggs one at a time until incorporated. Mix in both extracts.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Mix 1/3 of the dry ingredients into the wet ingredients until combined. Mix in 1/2 of the buttermilk. Repeat with another 1/3 of the dry ingredients, the last of the buttermilk, and ending with the last 1/3 of the dry ingredients.
  5. Put 2 C of the batter into a separate bowl and color with food coloring.
  6. Pour 1/2 of the white batter into the bundt pan, top with the red batter, and finish with the rest of the white batter.
  7. Bake 60 minutes, or until a knife inserted comes out cleanly. Allow cake to cool in bundt pan before removing to a cooling rack.
  8. Make the glaze: In a double boiler, melt white chocolate with heavy cream. Remove from heat and whisk in powdered sugar. Glaze cake. Top cake with crushed candy canes, if desired.

*This recipe is adapted from Anna at http://www.crunchycreamysweet.com/2013/12/21/peppermint-candy-cane-bundt-cake-recipe/*

CC bundt 1 FG1

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Mint Chocolate Truffle Bundt from Stacy at Food Lust People Love

Creme de menthe butter bundt from Jane at Jane’s Adventures in Dinner

Double Mint Mountain Bundt Cake from Laura at Baking in Pyjamas

Bundt cake with chocolate glaze and mint frosting from Aisha at La cocina de Aisha

Chocolate Peppermint Bundt Cake from Rebekah at Making Miracles

Peppermint Cappuccino Cake from Renee at Magnolia Days

Mini Minty Bundt Cakes from Linda at Brunch with Joy

Fudgy Peppermint Bundt from Wendy at A Day in the LIfe on the Farm

Dark Chocolate Peppermint Bundt Cake from Andrea at Adventures In All Things Food

Chocolate bundt cake with peppermint dark chocolate ganache from Tux at Brooklyn Homemaker

Candy Cane Chocolate Bundt Cake from Cassie at Cassie’s Kitchen

Chocolate Mint Bundt Cake from Mara at Box of Stolen Socks

Double Chocolate and Mint Cheesecake Bundt Cake from Samantha at Un Mordisco Un Pecado

Peppermint Mocha Pound Cake Bundt from Tanya at DessertStalking Blog

Peppermint Candy Cane Bundt Cake from Mara at I love Bundt Cakes

Candy Cane Dark Chocolate Bundt Cake from Patricia at Patty’s Cake

Candy Cane Bundt Cake w/a Chocolate Ganache Drizzle from Teri at The Freshman Cook

Peppermint Whipped Cream Pound Cake with Shaved Mint Chocolate from Laura at The Spiced Life

Peppermint Patty Bundt Cake from Julie at Eat, Drink, Be Mighty

Peppermint Candy Bundt from Margaret at Tea and Scones

Mint Tea Mini Bundts from Kelly at Passion Kneaded

Candy Cane Cup Bundt Cake from Lauren at From Gate to Plate

Orange and Mint Bundt bread from Jelena at A Kingdom For a Cake

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SRC: Oatmeal Raisin Cookies

~ lk529 ~ 33 Comments

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With the holidays the Secret Recipe Club takes a break the last two Mondays of December and first two Mondays of January. But that didn’t stop 60 of us from partaking in a virtual cookie swap – SRC style. That means we kept to our “secret santa” style assignments but mixed up the groups and limited recipe selection to cookies only! As luck of the draw would have it, I was assigned a blog I’ve already had for a normal SRC reveal day – The More Than Occasional Baker.

During my August post we were busy with just having moved from Florida to Ohio and I followed her tutorial for homemade vanilla extract. And now I get to put it to use! (I mean, I’ve been using it, it’s already half gone!) But I get to use it in one of her recipes!

As can be expected from the more than occasional baker Ros, there were plenty of cookie recipes to pick from. Her Double Chocolate Cookies look addicting and her Leftover Frosting Cookies intriguing. I ultimately decided to go with her Oat and Cranberry Cookies. (I did substitute raisins as that’s what I had in the pantry.)

I had to convert the ingredient list and grew nervous when the mixture I was looking at in my stand mixer resembled granola. I frantically looked back over the recipe and realized I forgot the eggs! I don’t recommend adding eggs last, but luckily the cookies still turned out! I got 3 dozen large cookies from this recipe.

 Oatmeal Raisin Cookies

Ingredients:

  • 2 sticks butter, softened
  • 3/4 C brown sugar
  • 1/3 C sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 4 C old fashioned oats
  • 1 C raisins

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer, beat butter with both sugars. When fluffy, add eggs one at at time until incorporated.
  3. In a bowl, whisk together flour, baking powder, cinnamon, and salt. Add to wet ingredients in two batches, mixing until combined.
  4. Mix in the oats and raisins.
  5. Spoon dough onto parchment paper lined cookie sheets. (Because of my egg mishap I had to press the dough together with my hands before placing on cookie sheet.) Bake 15 minutes, until golden. Let cool on cookie sheet 5 minutes before removing to a cooling rack.

*This recipe is adapted from Ros at http://themorethanoccasionalbaker.blogspot.com/2011/11/oat-and-cranberry-cookie.html *

 Oatmeal Raisin Cookies

To see the other bloggers who participated in the Secret Recipe Club Cookie Carnival this month click here: 

Sweet Potato Cupcakes with Marshmallow Frosting

~ lk529 ~ 13 Comments

Happy Cupcake Day everyone!

Okay, so it’s not REALLY cupcake day.

That’s NEXT Monday.

But 25 other bloggers and I are celebrating a week early.

Coleen of The Redhead Baker set this party up and I’m happy to have found this group. If only for the excuse to make some cupcakes. (Cupcakes I sent to Stuart’s Crossfit gym for their monthly potluck. Eh, they’ve burned enough calories to not feel guilty about eating a cupcake or three, right?)  I put one of these cupcakes in Stuart’s lunch and the first words out of his mouth when he got home were “That cupcake might be the best thing you’ve ever baked!”

I decided to stay with the season we’re still technically in – Fall – and make Sweet Potato Cupcakes with Marshmallow Frosting. This sweet dessert is a play on the beloved sweet potato casserole that honestly might as well be placed at the dessert table during Thanksgiving. As a bonus, if you’re still in that pumpkin craze feel free to swap the sweet potato for pumpkin, I’m sure it’d be equally delicious.

Sweet Potato Cupcakes with Marshmallow Frosting

Ingredients for Cupcakes:

  • 1/2 C mashed cooked sweet potato
  • 1/2 stick butter, softened
  • 1 1/3 C brown sugar
  • 2 eggs
  • 1/2 C buttermilk
  • 2 tsp vanilla extract
  • 1/4 C canola oil
  • 1 1/4 C flour
  • 1 1/4 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt

Ingredients for Frosting:

  • 1 stick butter, softened
  • 1 container (7.5 oz) marshmallow cream
  • 1 1/2 C powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Steps:

  1. Preheat oven to 350 degrees F. Line 15 cupcake molds with cupcake liners.
  2. In the bowl of a stand mixer, beat sweet potato, butter, and brown sugar. Add eggs one at a time until incorporated. Mix in buttermilk, vanilla extract, and canola oil.
  3. In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Add to wet ingredients in two batches, mixing until combined.
  4. Fill cupcake molds with batter. Bake 18 minutes, or until a toothpick comes out cleanly. Allow cupcakes to rest in mold for 5 minutes before removing to a cooling rack.
  5. Make frosting: In the bowl of a stand mixer, beat butter with marshmallow cream until combined. Add powdered sugar, vanilla extract, and milk.
  6. When cupcakes have cooled, frost with the marshmallow frosting.

*This recipe is modified from Erin at http://www.imperialsugar.com/recipes/desserts/cupcakes/Sweet-Potato-Cupcakes-with-Marshmallow-Frosting*

SP cupcake FG1

Check out all of these other awesome cupcakes:

Hot Cocoa Cupcakes by The Redhead Baker

Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress

Vanilla Candy Cane Cupcakes by Noshing With The Nolands

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm

Nerds Cupcakes by Amy’s Confectionery Adventures

Vegan Midori Melon Cupcakes by NinjaBaker

Chocolate Bourbon Pecan Pie Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate

Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme

Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes

Cranberry Apple Cupcakes by The Pajama Chef

Almond Joy Cupcakes by Our Eating Habits

Buttered Rum Cupcakes by Adventures in All Things Food

Maple Cupcakes with Maple Cream Cheese Frosting by Karen’s Kitchen Stories

Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie

Candied Buddha’s Hand-Eggnog Cupcakes by Culinary Adventures with Camilla

Almond Joy Cupcakes by Food Lust People Love

Chocolate Cupcakes with Nutella Frosting for 2 by Kate’s Recipe Box

Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise

Peppermint Patty Cupcakes by Comfortably Domestic

Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles

Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life

Lemon Cupcakes by Miss Information

Peppermint Hot Chocolate Cupcakes by Kosher Kitchen

Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca

Cupcake Christmas Wreath by Lick the Spoon

#FoodieExtravaganza: Eggnog

~ lk529 ~ 21 Comments

foodieextravaganza-300

This month’s #FoodieExtravaganza is celebrating Eggnog! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you. For December, I don’t think our host Alexis of We Like to Learn as We Go could have picked a more perfect ingredient!

I am pretty sensitive to nutmeg, so I’ve never been a huge fan of eggnog. I think though that my increased baking endeavors have helped me get used to it. My mom’s stuffing is a simple bread, egg, nutmeg, salt, and pepper and every year I try it and every year I can’t get past the nutmeg. But this year I enjoyed it! Hooray for growing up.

But back to the eggnog. I have no doubt that the brand of eggnog makes all the difference. For this challenge I bought the generic Target brand and loved it!

These cookies are absolutely divine. They really do melt in your mouth and are better than store bought. I garnished half of the cookies with cinnamon and half with nutmeg. I have some more frosting leftover and plan to make another half batch of cookies to use it up!

Eggnog Cookies

Ingredients for the cookies:

  • 3/4 C room temperature butter
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp rum extract
  • 1/2 C eggnog
  • 2 1/4 C flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon

Ingredients for the frosting:

  • 1/2 C room temperature butter
  • 1/2 tsp rum  extract
  • 3 tbsp eggnog
  • 3 C powdered sugar

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer, beat butter with both sugars until fluffy. Add egg yolks one at a time until combined. Mix in both extracts and eggnog.
  3. In a bowl whisk together the flour, baking powder, salt, and spices. Add dry ingredients to the stand mixer in two batches and mix until combined.
  4. Drop spoonfuls of dough onto a parchment lined cookie sheet. Bake for 12 minutes, until the edges are lightly golden. Let cool five minutes on cookie sheets and transfer to cooling rack.
  5. Make frosting: In the bowl of a stand mixer, beat butter until fluffy. Mix in rum extract, eggnog, and powdered sugar. If needed, add up to a total of 5 tbsp eggnog. Frost cookies once completely cooled and garnish with sprinkling of nutmeg or cinnamon.

*This recipe is adapted from Jaclyn at http://www.cookingclassy.com/2013/11/melt-mouth-eggnog-cookies/*

Eggnog Cookies

Be sure to check out these other festive eggnog recipes:

Gingerbread Eggnog Cookies – A Day in the Life on the Farm
Nutty Nog Caramels – Culinary Adventures with Camilla
Eggnog Rice Pudding – The Joyful Foodie 
Peppermint Eggnog Hot Chocolate – Trial and Eater
Eggnog Chocolate Chip Cake – Fearlessly Creative Mamas
Fruity Eggnog Bread Pudding – Cindy’s Recipes and Writings
Chewy Eggnog Cookies – We Like to Learn as We Go
Eggnog Waffles and Syrup – Making Miracles
Eggnog Pound Cake with Eggnog Glaze – Food Lust People Love 
Eggnog Kringel – Passion Kneaded
Banana Chocolate Chip Eggnog Coffee Cake – The Sweet {Tooth} Life
Eggnog Cupcakes – Baking in Pyjamas
No-Bake Eggnog Cookies – Rhubarb and Honey
Eggnog Mexican Flan – Pantry Friendly Cooking
Eggnog Fudge – Mrs. Penguin
Eggnog Creme Brulee – The Freshman Cook
 

#BundtBakers: Booze

~ lk529 ~ 33 Comments

4ae7b-bundtbakerspostThis month #BundtBakers is getting ready or the party season by using alcohol in our cakes and/or icings! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Booze and our happy host is Lauren of From Gate to Plate.

When it comes to alcohol, I like to hide my booze behind sugar and fruit. I am the stereotypical girl who likes her fruity drinks. And I do not drink beer. I’m pretty sensitive and definitely a lightweight so I don’t often find myself with a cocktail in hand. There are few drinks that I find worth it. But what I do love is Kahlua. In hot chocolate, over ice cream, in rootbeer, as a float. And now, in cake!

It was a no-brainier for me to select Kahlua as my booze choice. And this cake is strong! I was going to use Kahlua instead of milk in my buttercream but after tasting the crumbs of the cake the extra booze simply wasn’t necessary. What I love about this cake, other than the flavor, is the texture. When I picked it up I thought it was going to be too heavy and dense, but it’s not, it actually reminded me of brownies! Brownies with Kahlua! Topping the cake with vanilla buttercream is the perfect compliment and balances the booze well.

Chocolate Kahlua Bundt Cake

Ingredients:

  • 2 eggs
  • 1/2 C vegetable oil
  • 1 1/2 tsp vanilla extract
  • 3/4 C Kahlua
  • 3/4 C milk
  • 2 C sugar
  • 2 C flour
  • 1/2 C cocoa powder
  • 1 tsp salt
  • 1 1/4 tsp baking powder

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer combine the eggs, oil, vanilla, Kahlua, milk, and sugar.
  3. In a bowl whisk together the flour, cocoa powder, salt, and baking powder.
  4. Add dry ingredients to the stand mixer in two batches, mixing until combined after each addition.
  5. Pour cake batter into a greased bundt pan.
  6. Bake 60 – 70 minutes, until a knife comes out cleanly.
  7. Allow cake to cool completely before topping with vanilla buttercream frosting.

*This recipe is adapted from Elizabeth at http://www.thecollegiatebaker.com/2012/12/chocolate-kahlua-cake-with-white.html?m=1*

Chocolate Kahlua Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado

Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate

Baba au Rhum by Terri at Love and Confections

Banana Bourbon Bundt Cake by Linda at Brunch with Joy

Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook

Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake

Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes

Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands

Chocolate Guinness Bundt by Veronica at My Catholic Kitchen

Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog

Coffee Baileys Bundt Cake by Kathya at Basic N Delicious

Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking

Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner

Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas

Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor

Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro

Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake

Irish Coffee Bundt Cake by Laura at The Spiced Life

Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen

Lemon Rum Bundt by Catherine at Living the Gourmet

Limoncello Bundt Cake by Natalia at Principiando en la Cocina

London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love

Peach Brandy Pound Cake by Renee at Magnolia Days

Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic

Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm

Rum Pudding Cake by Rebekah at Making Miracles

Rum Raisin Apple Bundt by Maleka at La Luna en Dulce

Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones

Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker

Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

Pretzel Caramel Bread Pudding

~ lk529 ~ 2 Comments

Last month’s Foodie Extravaganza celebrated pretzels and caramel. I used the leftovers to try my very first bread pudding.

I’d never made bread pudding or eaten bread pudding before. Something about it made me shy away. I’m not a fan of scrambled eggs and don’t like it when there’s too much custard on my french toast. Stuart was requesting a bread pudding so with the pretzel rolls we couldn’t finish in time I finally gave in.

And it was good! Especially with some fresh green apple to combat the sweetness. Bread pudding seemed essentially to be a baked french toast and with the caramel it reminded me of a flan.

Pretzel Caramel Bread Pudding

Ingredients:

  • 5 eggs
  • 1/2 C brown sugar
  • 2 1/4 C milk
  • 2 1/4 C heavy cream
  • 3/4 tsp vanilla extract
  • 3/4 tsp kosher salt
  • 3/4 – 1 lb stale soft pretzels or bread, cubed
  • 6 tbsp caramel sauce

Steps:

  1. Preheat oven to 325 degrees F.
  2. In a large bowl whisk eggs with brown sugar, milk, cream, vanilla, and salt.
  3. Toss pretzel cubes in custard. Pour into a 9×13″ caserole dish. Top with caramel.
  4. Bake covered for 20-30 minutes until custard is set.

*This recipe is modified from Riley at http://www.mydailymorsel.com/2013/04/09/salted-caramel-bread-pudding/ *

Bread Pudding

Graveyard Cupcakes

~ lk529 ~ 2 Comments

The ghost theme continues with this super fun and adorable dessert.

I was originally planning on making another spin on S’more Brownies using ghost marshmallow peeps but during my trip to Joann’s for the ghost cookie cutterI used in Monday’s post my eyes fell upon these adorable ghost icing decorationsand I couldn’t resist! A change in plans was made and a discussion with Kate was in order. With her creative genius she suggested I do chocolate cupcakes with green icing and having these ghosts be coming back from the grave. I continued to follow her instruction and dipped Milano cookies in chocolate to create headstones.

I decided on a chocolate coffee cupcake for the base. My husband forgot his coffee on the counter one morning and I had the ambitious idea to save it, thinking I’d do something with cold coffee. These ideas are usually met with a lack of time or imagination, or even completely abandoned and everything I save with the intentions to do something awesome make their way to a dark corner of the refrigerator to die. But not this time! This time I found a use for that coffee! And because I did a coffee cupcake, I decided to use coffee creamer in the icing instead of milk. And my idea worked! Vanilla buttercream is my least favorite of the buttercreams and I didn’t think I’d be able to dye chocolate buttercream green very effectively. Using the Italian Sweet Cream flavor coffee creamer I had on stock for my mother-in-law made this frosting perfectly sweet and it complimented the cupcakes beautifully – making for an addicting chocolate cupcake. And I don’t say that about cake very often!

Chocolate Coffee Cupcakes with Coffee Creamer Frosting

Ingredients for cupcakes:

  • 1 stick butter, softened
  • 1 C sugar
  • 2 eggs
  • 1 3/4 C flour
  • 1/4 C cocoa powder
  • 2 tsp baking powder
  • 1 C cold coffee

Ingredients for decorating:

  • 2/3 C chocolate chips
  • 12 Milano cookies
  • 12 ghost icing decorations
  • 2 sticks butter, softened
  • 3 C powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp liquid coffee creamer
  • green food coloring

Steps:

  1. Preheat oven to 350 degrees F. Line cupcake tins with 16 cupcake liners. Note: there are only decorations for 12 cupcakes, the other 4 are bonus for the cook!
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time. Mix in vanilla.
  3. In a large bowl whisk together flour, cocoa powder, and baking powder. If you’re using unsalted butter, add a pinch of salt.
  4. Add 1/3 of the dry ingredients to the butter and mix until combined. Add 1/2 of the coffee and mix until combined. Repeat with another 1/3 of the dry ingredients, the last of the coffee, and ending with the remaining 1/3 of the flour mixture.
  5. Fill cupcake tins and bake 20 minutes, or until a toothpick comes out cleanly. Allow to cool.
  6. Over a double boiler, melt the chocolate chips. Dip the Milano cookies in the chocolate and let set on a piece of parchment paper.
  7. Make frosting: in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the vanilla and creamer. Add up to another tablespoon of creamer if needed. Mix in food coloring until desired color is achieved. Note: Depending on how you ice your cupcakes, there will be leftover frosting.
  8. Cut a cat’s eye slit into the cupcakes and place the chocolate covered cookies into the cupcakes.
  9. Ice the cupcakes. Decorate with the ghosts.

*This recipe is adapted from Roxana at http://roxanashomebaking.com/chocolate-coffee-cupcakes-with-coffee-buttercream-frosting-recipe/ *

Chocoalte Coffee Cupcakes with Coffee Creamer Frosting

Disclaimer: This post contains affiliate links.

SRC: Ghost Sugar Cookies

~ lk529 ~ 36 Comments

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Today’s Secret Recipe Club post kicks off a week of ghostly treats in preparation for Halloween. I knew that in my search through my assigned blog, Making Miracles, I knew I would be narrowing down my scope to something that would fit into my plan this year. If you were to look at my secret Pinterest board you’d see that I didn’t do a very good job at tunnel vision.

Making Miracles is Rebekah’s blog about “food, family, and making memories.” Her blog started eight years ago to share her experiences at being a surrogate mother. I couldn’t think of a better gift to give to someone than the gift of a child. For six years Rebekah selflessly gave 4 daughters to parents dreaming of having their own children. Making Miracles was the perfect blog title.

Rebekah’s blog has transformed over the years into a very impressive food blog. With the exception of catching her blog during SRC reveal days, I was introduced to Rebekah through the blog event #10DaysofTailgate where together with 10 other bloggers we ate our way through the end of September cheering on our favorite teams. Let me tell you, it was very tempting not to tell her that I was assigned her blog this month.

If you don’t yet know, in the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day!

So back to my recipe searching.

My secret pinterest board is filled with over 25 recipes from Rebekah’s blog, including her pizza dip from #10DaysofTailgate, her buttermilk soaked parmesan baked pork chops, and chocolate chip cookie souffle. But to fit in with my Halloween week, I narrowed it down to quesadillas (either pizza or sweet potato black bean) or sugar cookies. After finding my ghost shaped cookie cutter, I knew I’d be going the cookie route.

This cookie recipe reminded me of my grandmother’s Roll Out Christmas Cookies. Instead of frosting, I put sprinkles on the cookies before baking them. There are two reasons for doing that: 1) that’s what my Busia did and 2) I don’t like frosting on my cookies. These sugar cookies are not overly sweet and that’s what makes them addicting. Without frosting, they’re also perfect for dunking in your coffee!

I halved Rebekah’s recipe and was nervous the dough didn’t come together perfectly, but after chilling in the fridge before rolling it was perfect! Do not skip the chilling step. If the dough gets too warm it’ll stick to the board and rolling pin all too easily. This means, in between throwing the cookies in the oven, put the dough back in the fridge.

While Rebekah likes thick, chewy cookies I’m the opposite and like thin, flaky cookies. I rolled my cookies to 1/4″ thickness until very lightly golden on the edges. This half recipe yielded approximately 4 dozen cookies. The amount you get will vary depending on the size of your cookie cutter(s) and your desired cookie thickness.

Ghost Sugar Cookies

Ingredients:

  • 1 1/2 sticks butter, softened
  • 1 C sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • sprinkles (optional)

Steps:

  1. In the bowl of a stand mixer, cream together butter and sugar. Add eggs one at a time. Add in vanilla.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the flour to the butter in 3 batches.
  4. Wrap dough in plastic wrap and chill in fridge at least one hour.
  5. Preheat oven to 400 degrees F.
  6. Roll dough out on a floured surface. Cut out cookies and place an an ungreased cookie sheet. Sprinkle cookies with sprinkle, if desired. Bake 7 minutes.
  7. Cool cookies on a cooling rack.

*This recipe is adapted from Rebekah at http://rebekahrose.blogspot.com/2013/12/the-best-rolled-sugar-cookies.html?m=1 *

Ghost Sugar Cookies

To see the other bloggers who participated in the Secret Recipe Club this month click here: