I Am Baker

pumpkin puff pastry

I have officially jumped on the pumpkin bandwagon and I am so excited about it!  This faux Toaster Strudel® recipe is absolutely amazing, and the perfect way to start any day!

Pumpkin Puff Pastry!

It all started with a homemade puff pastry.  I have made it three times in the last couple days and love it more and more each time.

Puff Pastry Dough

The great thing about this puff pastry is that it takes just minutes to pull together!  I was shocked at just how easy and fool proof it is.  Every single time I have made it, the dough has been perfect.

A word of caution:  This dough feels like silk.  I wanted to keep kneading, to let my hands linger in the velvety soft exquisiteness, but you must resist!  Over kneading is a no-no. ;)

pumpkin puff pastry

Ingredients

    Pastry
  • 2 1/2 sticks (10 ounces) cold unsalted butter
  • 1/2 cup cold tap water
  • 1 teaspoon salt
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 teaspoon cinnamon
  • Pumpkin Filling
  • 1 can (15 ounces) pumpkin puree
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • Cream Cheese Frosting
  • 4 ounces cream cheese at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

Instructions

    Pastry
  1. Measure water and add salt; stir to dissolve and set aside.
  2. Put flour and cinnamon into food processor.
  3. Coarsely dice all butter and place in food processor on top of flour. Pulse for about 3 seconds four or five times.
  4. Drizzle water into food processor on low speed. Watch closely as dough will start to pull together very quickly. Once the dough forms a ball stop the processor.
  5. Flour work surface and scrape dough from work bowl.
  6. Roll dough into a rough rectangle, dusting with more flour if the dough gets too sticky.
  7. Fold the dough in half, then in half again, then in half again. If you are able fold it over one more time, then wrap in plastic and chill for one hour.
  8. Filling
  9. Put pumpkin puree in a bowl and mix well with sugar and vanilla.
  10. Cream Cheese Glaze
  11. Beat cream cheese with handheld mixer until creamy.
  12. Add in remaining ingredients and mix on slow until fully combined. (You may add more or less milk to reach desired consistency.)
  13. When you are ready to assemble to Pumpkin Puff Pastries:
  14. Roll out the dough on a lightly floured surface. You want the dough to be thin, only about 1/8 inch thick.
  15. Using a pizza cutter, trim off the rough edges and then cut into small sections, about 4 inches by 5 inches.  I divided the dough into thirds lengthwise, and then halves width wise.  You can see that my rectangles are not perfect and that is just fine.  
  16. Beat egg in a bowl and grab a pastry brush.  Brush the edges of the pieces of dough lightly with the egg.
  17. Add about 2 tablespoons of pumpkin puree to half of the rectangles, spreading to about half an inch from the edges.
  18. Top with the remaining pieces of dough.  
  19. Use a fork to press the edges together going in about 1/2 inch from the edge. (The first couple times I made this I just barely made marks with the fork and when they baked you could not tell.  I prefer the look of a larger fork impression.)   
  20. Generously brush the entire top of the pastry with the egg.
  21. Place strudel on a parchment lined baking sheet and bake for about 20 minutes at 350 degrees.  When done pastries should be golden brown and puffed up.
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Puff Pastry recipe barely adapted from Food Network.

Puff Pastry Dough

I think that I ended up liking the ‘rustic’ look best.  Sure, you can get out your ruler and make a perfect rectangle and measure each perfect little pocket of pumpkin loveliness OR you can eyeball it and enjoy it just the same.

For the delectable frosting drizzle: Place cream cheese in a pastry bag and snip off a very small portion.  Apply pressure to bag and drizzle over each pastry while it is still warm.

This recipe makes roughly 10 pumpkin pastries.  I had about 1/2 cup of the pumpkin mixture left over, and that will keep in the fridge for about 2 weeks.

Pumpkin Toaster Strudel

Just look at those flakey layers of buttery deliciousness!  My third attempt at these is when I decided to add cinnamon to the dough.  I have to tell you… it is incredible.

Homemade Pumpkin Toaster Strudel!  (from scratch puff pastry)

The slight cinnamon flavor in the buttery pastry paired with the barely sweetened pumpkin filling seriously creates something magical.

Here is another plus, without the frosting these pastries have just 1/3 cup of sugar in the entire recipe!  If you use a small amount of frosting you can actually feel good about giving them to your family for breakfast. :)  (Note, I was not able to use a sparse amount of frosting.  I mean, cream cheese.  Obvi.)

If you are a pumpkin fan, a breakfast pastry fan, a butter fan, a fan of food in general, you will want to try these!

I Am Baker

Logo Surprise-Inside Cake

I have been partnering with McCormick for a few years now. It is a match made in heaven! I get to use amazing quality products and share delicious and creative recipes and they… um… they… well. I am starting to think that I got the better end of this partnership.

Don’t tell them I love my work so much ok?  Our secret!

McCormick Logo Surprise-Inside Cake!

McCormick is celebrating their 125th birthday on Sept. 28th. I don’t know about you, but I had no idea that they had been around for 125 years! There is something to be said for longevity and dependability in a huge company like that.

McCormick Logo Surprise-Inside Cake!

In honor of their big day I decided to make them a cake. It’s what I do ok? I wanted it to be fun, really fun, and really personal. The outside of my cake is covered in hundreds of rainbow sprinkles! Don’t you love the clean lines and color in this cake?

McCormick Logo Surprise-Inside Cake!

Add to that a fancy little white frill around the top and we are golden.  Golden I tell you!

Or rainbow.  More like rainbow.

Add to that a fancy little white frill around the top and we are golden.  Golden I tell you!

And here is the surprise! I made the McCormick logo inside the cake!

It was not easy. But it was a labor of love.

Add to that a fancy little white frill around the top and we are golden.  Golden I tell you!

I have to tell you, when I cut into the cake I was so pleased! SO pleased.   could not contain my excitement and I texted off a picture to a close friend. She was as excited as I was and that’s when I knew that this was a special cake. And who better to honor?

While I happen to think that this may be one of the prettiest cakes I have ever made, it is also the tastiest. I prefer this amazing White Cake recipe, but with a twist.

McCormick Extra Rich Vanilla

McCormick just released this wonderful new Extra Rich vanilla that is 25% richer than classic vanilla extract. It adds something really special to my cakes and frostings!

McCormick Logo Surprise-Inside Cake!

If you want to know more about how I made this surprise-inside cake please do check out my book, Surprise-Inside Cakes! I also have a little video here that helps to detail the process.

Happy Birthday McCormick!  Looking forward to another 125 years!

I Am Baker

great news from craftsy!

Every now and then I have to pinch myself.  Getting to work with an amazing organization like Craftsy has been such a blessing!  I have learned quite a bit and met some amazing folks.  Best of all?  Taking advantage of everything the Craftsy has to offer.

Chances are if you are here, on my blog, you are a fan of cakes and cake decorating.  This is what first drew me to Craftsy!  Everything I have ever wanted to know is out there.  From fondant to amazing birthday cakes to intricate piping work to the business behind  running a cake business or bakery!

Craftsy 50% off Sale!

What I am able to offer friends and readers is a bit more specific, as I get to tell you about my class too!  Everything you have ever wanted to know about Surprise-Inside Cakes.  There are even some really basic frosting techniques as well!

Craftsy Cakes!

But, really.  I can’t stop there.

There is SO MUCH MORE!

And here is the best part… today it is 50% off!  EVERY SINGLE Cake decorating class is on sale.  If you have ever wanted to learn more about cake, about this hobby and passion of yours, now is the time.

Craftsy Creative Flavors!

Check out this awesomely creative class about flavors and fillings.

Craftsy Fondant Class!

Create tantalizingly touchable cakes with cake designer extraordinaire Marina Sousa in this hands-on exploration of designer fondant textures!

Fondant Skills with Maggie Austin!

Couture cake artist Maggie Austin shows you how to create an elegant ombre cake with her signature – and secret! – frill technique.  MAGGIE AUSTON!  She is an icon… and huge name in the cake industry!  She started more trends than I can count!

I have a secret to share.

Sometimes I need a little inspiration.  I need help motivating myself and getting the creative juices flowing.  Craftys should really add INSPIRATION to their list of credentials, because seeing the detail and talent and ideas that the incredible instructors at Craftsy share… it gets me so excited to bake and create!

Candle Surprise-Inside Cake!

I hope you will join me and so many others as we take advantage of the wealth of knowledge that Craftsy offers.  You never know, I just may be sitting next to you in class!

Click HERE to explore.  But remember, this amazing deal only runs through Monday, Sept. 22nd.  Act fast!

I Am Baker

pumpkin rose cookies

Making things into roses is kinda my thing.  I have an Original Rose Cake, Neapolitan Rose Cookies and Red Velvet Rose Cookies.  I recently decided to re-vamp my Pumpkin & Brown Butter Sandwich Cookie’s and make them into rose cookies!

Which is kinda weird, I admit.  I mean, the correlation between roses and pumpkins is not exactly obvious.

Except here at iambaker! Then it’s like, da.

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!

I simply used my Homemade Spice Cake mix and added a can of store bought pumpkin puree.

The cookies are basically the same as the Pumpkin Spice Cookies with Brown Butter Buttercream, only I made then a tad fancier.

I’m so fancy.  You already know.

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!

Just kidding.  That’s a song that I heard once by accident.  Think it was made for the young kids to listen to.

I am more of a worship music kinda gal.  And 80′s Hairbands, monster ballads and stuff.  Yup, I am weird.

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!

Ok, back to these beauties.

Spice Cake Mix + 15 ounce can Pumpkin Puree + Caramel Cream Cheese Frosting =

AWESOME

Pumpkin Rose Sandwich Cookies with Caramel Cream Cheese Frosting!

To get the rose effect I placed (1/2 at a time) of the pumpkin cookie batter (it is thick) into a pastry bag with a Ateco 846 closed star tip. I then piped out rosettes onto a parchment lined baking sheet. These cookies do not spread, so whatever design you pipe out is what it will look like when done baking.

Allow to cool and pipe out a dollop of frosting onto one cookie, place another cookie on top, then take a bite!  Er, I mean, set aside and make another. Although I did take a lotta bites. They are kinda irresistible.

You can pair these with that fabulous Caramel Cream Cheese or feel free to use any fabulous cream cheese frosting recipe.  (Or the brown butter buttercream I have linked to above!)

I Am Baker

happy birthday! {naked cake}

Did you know that September 16th is the most popular birthday??  In honor of everyone who is lucky enough to celebrate this awesome day as well as all the September birthdays, I am sharing a fun “naked” cake!

Calm down now, this is a G rated post.  A naked cake simply refers to the fact that the sides of the cake are left bare, or free from frosting.  Or, naked!

A Naked Cake in honor of all the September Birthdays!

I am absolutely positively thrilled with how these turned out and I have to tell you, it is thanks to a good recipe!

A Naked Cake in honor of all the September Birthdays!

Achieving the “perfect” colors in icing is often complicated and difficult to replicate.  With the help of McCormick, the recipe is specific down to the very last drop.  If you decide to try this cake, you are destined to get the exact same results that I did!

A Naked Cake in honor of all the September Birthdays!

Another reason to celebrate!  What do you think of the fun design?  Two cakes, one with pink, orange and yellow and the other with green, blue and purple.  A Rainbow!

Rainbows are my happy place. #obsessed

pink, orange & yellow naked cake recipe

Ingredients

  • ngredients
  • 1 package (2-layer size) yellow cake mix
  • 1 1/2 cups (3 sticks) butter, softened
  • 6 cups confectioners’ sugar
  • 3 tablespoons water
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • McCormick® Assorted Food Colors & Egg Dye
  • 1/2 teaspoon McCormick® Pure Orange Extract
  • 1/4 teaspoon McCormick® Imitation Coconut Extract
  • 2 teaspoons pineapple juice

Instructions

  1. Preheat oven to 350°F. Prepare cake mix as directed on package. Pour batter evenly (about 1 1/4 cups each) into 3 (9-inch) round cake pans sprayed with no stick cooking spray.
  2. Bake 25 to 29 minutes or until toothpick inserted into centers comes out clean.
  3. Cool cakes in pans 10 minutes.
  4. Remove from pans; cool completely on wire racks.
  5. For the Frostings, beat butter in large bowl until light and fluffy.
  6. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently.
  7. Add water; beat until light and fluffy.
  8. Divide frosting evenly among 3 bowls.
  9. Tint and flavor each bowl of frosting. F
  10. or Pink Lemonade Frosting, stir in lemon extract and 7 drops red food color.
  11. For Burnt Orange Frosting, stir in orange extract, 36 drops red food color and 30 drops yellow food color.
  12. For Piña Colada Frosting, stir in coconut extract, pineapple juice and 30 drops yellow food color.
  13. Place a cake layer on serving platter and spread with Pink Lemonade Frosting.
  14. Top with second cake layer and spread with Burnt Orange Frosting.
  15. Top with remaining cake layer and spread with Piña Colada Frosting. Do not frost sides.
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Recipe shared from McCormick with permission.

A Naked Cake in honor of all the September Birthdays!

If you stop by McCormick there is a complete chart with all the frosting as well as a very detailed recipe you can download for both cakes!  I can’t help but be impressed with the level of detail they have provided.  It really takes all the stress out of baking and leave you with all the FUN!

HAPPY BIRTHDAY to all the September Birthdays!!

I Am Baker

homemade spice cake mix

The Homemade Yellow Cake Mix, White Cake Mix and Homemade Brownie Mix on my site are so popular, I deciding that adding to the selection needed to be at the top of my list of things to do.  (Don’t worry, chocolate is next.  I am still experimenting! You will read why below.)

Homemade Spice Cake Mix

I have quite a few recipes that utilize spice cake mix, so instead of buying boxes I make up my own mix! It is easy peasy. And best part?  Wholesome and delicious!

As with all my homemade “box mix” cake mixes, you have some dry ingredients in an airtight container and then simply add the wet ingredients when you are ready to bake. The very same process as if you were to use a box of mix you purchased at the store.

One of the main differences is of course taste (so delicious) but also quality of ingredients. You have complete control over what you are eating and what you are putting in your body.

Homemade Spice Cake Mix

homemade spice cake mix

Ingredients

    Dry Ingredients
  • 1 1/4 cups all purpose flour
  • 1 cup brown sugar
  • 2 tablespoons corn starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 teaspoons pumpkin spice*
  • Wet Ingredients
  • 1/2 cup whole milk
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 cup butter, room temperature

Instructions

  1. Place all dry ingredients in a bowl and sift to combine. If there are any lumps in your sugar be sure to get them out now. Pour all dry ingredients into a mason jar or air-tight storage container.
  2. *If you do not have pumpkin spice you can use: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp ground cloves.
  3. When ready to bake:
  4. In a medium bowl add in eggs, milk and vanilla and beat together with fork. Set aside.
  5. In a stand mixer cream butter until light and fluffy.
  6. With the mixer on low, start by alternating the dry mixture and the egg mixture.
  7. Pour 1/3 of the dry mixture into the creamed butter, then add 1/2 of the egg mixture. Continue alternating until all ingredients used. Turn off mixer, remove bowl and continue stirring by hand if any ingredients are not fully incorporated.
  8. Bake at 350 for about 18 minutes in 8-inch round pans. Increase time to about 30 minutes for 9x13 pan and keep a close eye on it.
  9. This recipe makes 14-16 cupcakes and they should bake for about 15 minutes.
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Quick Note: You can change the spice level to your tastes.  I prefer a subtle spice cake, one that does not over power a cream cheese frosting.  If you prefer a bold and zany spice cake, then feel free to play around with the amounts of spies added.

Not just any recipe can be turned into a homemade cake mix. The recipe really has to be conducive to the Single Stage or All-Ingredient method of baking.  If you need to harness the lightness and airiness of the Creaming Method (creaming butter and sugar together first) then the recipe will not work as well for a homemade box mix.

Spice Cupcakes with Caramel Cream Cheese!

 

I recently used the Homemade Spice Cake Mix to make cupcakes with a Caramel Cream Cheese frosting.  They were phenomenal!  I can’t wait to make my Velvet Spice Cake Surprise-Inside Cake with it next!

I Am Baker

candy corn scotcharoo bars

Check out my Candy Corn Peanut Butter Scootcheroo Bars!  This totally Original recipe is sure to become a family favorite!

Can we talk about candy corn for a second?  And in the sake of transparency, I am talking about it from the perspective of being absolutely obsessed with it.  Like, addicted to the stuff.

Candy Corn Scootcheroo's!

I really can’t keep it in my home because I will just eat it.  All. Eat it all.  All of it.  At once.  I have no control.

So I just don’t buy it.

Except when I do.

Candy Corn Scootcheroo's!

 

This dessert is definitely an ode to candy corn.  There are three bags in this one pan.

Developing this project was a labor of love/hate.  Love because I love candy corn. #da Hate because I had to buy so many bags of the stuff and sample so many varieties and re-test the recipe so many times that I must have eaten the entire Minnesota supply.

All for the sake of finding you the perfect Candy Corn Scootcheroo.

#ilovemyjob

#ihatemyjob

#justkidding

#ionlyloveit

Candy Corn Scootcheroo's!

 

Most of the trial and error went into finding the perfect consistency of candy corn mixture.

An original recipe of scootcheroo’s (like my Snickers Special K Bars, to DIE for) calls for 1 cup of corn syrup and 1 cup of white sugar.  When I was looking at the ingredients of candy corn the main ingredient is corn syrup.  So a bell went off in my brain, and I thought, “Why don’t I just substitute candy corn for the sugar and corn syrup?”

So I did.

But here was the problem:  If it was too think it was impossible to spread over the cereal.  If it was too thin it was candy corn cereal soup.

I think the final, and best, consistency is similar to whole milk.  Runny, but sturdy.

Candy Corn Scootcheroo's!

candy corn scotcharoo’s

Ingredients

  • 3 11-ounce bags of candy corn
  • 1/4 cup water
  • 1 1/2 cups creamy peanut butter
  • 7 cups Special K cereal

Instructions

  1. Prepare a 9 x 13 baking pan by spraying (or coating with butter or goop) with bakers spray on sides. Place a piece of parchment paper snuggly in the bottom of the pan.
  2. In a medium saucepan over low heat, pour in two bags of candy corn and 1/4 cup water. This is approximately 4 cups of candy corn.
  3. Cook over low heat, stirring occasionally, for about 20 minutes. You will want the candy corn to melt completely.
  4. Remove from heat.
  5. Add peanut butter to candy corn reduction and stir together until full combined.
  6. Put all cereal in a large bowl and pour the candy corn mixture over the cereal. Stir to coat all the cereal.
  7. Pour cereal into prepared pan and press it flat. You can do this with your hands (coat them with bakers spray as often as needed) or with a spatula.
  8. Immediately after you get the cereal flattened, pour candy over the top and level it out. Gently press candy corn into cereal mixture.
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Candy Corn Scootcheroo's!

 

Final consensus?  Hubby thought there was too much peanut butter.  Parker thought they were best without candy corn on top.  Colton added more candy corn to the top of his.

Me?  I love the final product just as it is.  But be warned, they are addicting, so I advise giving away as many as possible!

I Am Baker

Better Homes & Gardens Exclusive Event {and chocolate meringue pie of course}

I cannot tell a lie, sometimes it is pretty darn cool to be a food blogger. I was recently told about a ridiculously cool experience that Better Homes and Gardens has created for some special friends.

Cooking-Experience at BHG

The fabulous folks over at BHG have decided, for the first time ever, to show some special guests what happens every day in the Better Homes and Gardens Test Kitchen. This is where all of their recipes are tested and approved by their editors and culinary professionals.

The Test Kitchen is not open to the public, so this is truly an exclusive and behind-the-scenes tour.

BHG Test Kitchens

I will also get to see where the magic is created in their photo studios as well as visit their beautiful Test Garden.

Did you read that? I think I just fainted. I have a serious obsession with behind-the-scenes-everything… and to get to see the kitchens, the photography studios, the gardens? This just got real.

As if the tours weren’t enough, the editors and contributing editors are going to be serving special meals and snacks for the whole trip.

Scott Peacock, who just happens to be an award-winning chef and cookbook author will be there. He will be showing me some of his famous dishes as well as teaching me how to do it!  

Chocolate Meringue Pie

I am crossing my fingers that this phenomenal Chocolate Meringue Pie will be on the menu.

Gesine Bullock-Prado is a master baker and cookbook author who finds joy in demystifying baking challenges for the home cook. She will be teach just how simple it is to create spectacular centerpiece desserts for the holidays or any special occasion.

The glamorous and witty Better Homes and Gardens food editors will share a spectacular holiday open house menu featuring all-new recipes. Their talented designers will be on hand to show simple and inexpensive ways to make my table sparkle this holiday season.

To top it all off, there is a gift bag valued at over $200 and I will be getting a very special printed cookbook featuring every recipe debuted during the event.

Doesn’t that sound AMAZING?  I feel so honored to be a part of it.

But you guys… you know I would not be writing a blog post just bragging on all the fun things I get to do.  So why am I sharing at all?  

Because YOU can be a part of this once-in-a-lifetime exclusive event.

This is a unique experience that BHG has very limited availability for.  But, if you act fast, we can sip wine and feast on the best food of the season all while touring stunning gardens and being given tips and tricks on how we can recreate the same recipes and styles!

You can get all the details and important information right here: 

BETTER HOMES AND GARDENS COOKING EXPERIENCE.  The event starts on Oct. 10th in the evening and continues on to October 11th.

If you have any questions, do let me know.  I can’t wait to see you there!

I Am Baker

amazing zucchini crisp {faux apple crisp}

After posting a picture of this dessert on Instagram, my friend Kate commented, “I’m conflicted….I want you to bake me something awesome but I am skeered you’ll pack it with your zucchini!! #whoamikidding #eatallthethings”.

My advice to Kate? Be afraid. Be very afraid.

The BEST Zucchini Cobbler!  (tastes exactly like Apple Cobbler!)

This, my sweet friends, is Zucchini Crisp. It tastes exactly, and I do mean exactly, like Apple Crisp.

Only better. Cause it’s zucchini and we all know I am a wee bit obsessed with it.

The BEST Zucchini Cobbler!  (tastes exactly like Apple Cobbler!)

My husband came home one day and was like, “So I was chatting with the guys at work and one of them mentioned having a really delicious zucchini crisp.”

Um, what’s this you say?  You can your buddies sit around talking about yummy baked goods?

Well, no.  Hubby sometimes brings our extra zucchini to work and someone was thankful and offered up recipe ideas. So, uh, basically, yeah.  The boys do talk baking at the office.

Which makes me gloriously happy.  I now call him Mr. iambaker.

Anywho, after all that, I was like, “Where is the recipe?”

“He doesnt have a recipe.  He just ate a zucchini crisp he liked.”

AHHHHHHHHHHHHHH.

The BEST Zucchini Cobbler!  (tastes exactly like Apple Cobbler!)

After doing some hunting online I was able to find a recipe, but I found it to be pretty vague. So through trial and error I have now found the best possible recipe for Zucchini  Crisp.

It’s fool proof I tell you!

amazing zucchini crisp {faux apple crisp}

Ingredients

    Zucchini Filling
  • 8 cups peeled, chopped zucchini
  • 2/3 cup lemon juice
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Crust
  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup quick oats
  • 2 teaspoons baking powder
  • 1 1/2 cups butter, chilled
  • 1 teaspoon ground cinnamon

Instructions

    Zucchini Filling
  1. Choose a LARGE zucchini only (preferably 12-24 inches long and very thick). Peel zucchini and using a mandolin, slice the zucchini into thin slices*. Make sure all seeds are removed.
  2. In a large saucepan over medium heat add zucchini, lemon juice, white sugar, brown sugar, cinnamon and nutmeg. Cook for about 20 minutes or until zucchini is very tender.
  3. Remove from heat and set aside.
  4. Crust
  5. Preheat oven to 375 degrees F. Prepare a 10 x 15 inch baking dish.
  6. In a large bowl, combine flour, sugar, oats, baking powder and cinnamon.
  7. Crumble chilled butter into flour mixture with hands (you can also use a pastry cutter) until mixture resembles coarse crumbs or pea sized butter bits.
  8. Stir 1/2 cup of flour mixture into cooled zucchini mixture.
  9. Press half of remaining butter mixture into bottom of prepared pan and bake for 10 minutes.
  10. Spread zucchini mixture over top of crust and sprinkle remaining butter mixture over zucchini.
  11. Bake for 35-45 minutes or until top is golden brown.
  12. *The easiest way to remove the seeds is to cut the zucchini in half length wise then scoop out the seeds with a spoon. After all the seeds are removed, the zucchini should look like a large piece of celery.
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Recipe adapted from allrecipes.com.

The BEST Zucchini Cobbler!  (tastes exactly like Apple Cobbler!)

Tips & Tricks:

You can use a smaller pan, like a 9 x 13, but it may overflow. If you need to use a smaller pan I would consider decreasing the recipe size by 1/4.

Using smaller zucchini is not recommended. A smaller zucchini is more flavorful and will have a aftertaste, and may even be slightly bitter. Also, if you use a smaller zucchini you will not need to de-seed it. (But do still peel it.)

I would advise using the mandolin for slicing the zucchini.  If you do not have one and need to cut by hand, make sure to take the time and get really uniform slices.

Before cutting in the butter I dice it into small pieces. I like how Dorothy from Crazy for Crust prepares her butter; she dices it then puts it back in the fridge. This works great when you opt to use your hands to mix like I do!

There is a picture above of the cooked zucchini and as you can see there is a lot of liquid. I was nervous to pour that much liquid over the bottom layer of crust, so I decided to bake the crust first. It works like a charm! All that glorious liquid will evaporate and soak back into the zucchini while baking and the bottom layer of crust will be crispy and dry.

The BEST Zucchini Cobbler!  (tastes exactly like Apple Cobbler!)

I am not kidding, this tastes so much like apple that no one would ever know it is a zucchini!

Served warm is the best option, and serving with vanilla ice cream and caramel is an even better option.

I Am Baker

brownie cookie dough pie

Stop judging me.

Ok, nevermind.  Judge away.  This dessert is… well… ridiculously awesome.

Brownie Cookie Dough Marshmallow Pie!

 

Let me tell you how this came about.

I was craving brownie batter.  I know, I know, gross. Raw egg, yuck.  But I am one of those weirdo’s who does not have a problem with raw egg nor do I have a problem with raw egg when it is surrounded by glorious chocolately homemade brownie batter.  In my old fart mind, raw egg (surrounded by glorious chocolately homemade brownie batter) is good for you.

Brownie Cookie Dough Marshmallow Pie!

So I made the batter and then for some reason it didn’t sound good anymore.  Well, all is not lost when making batters, just bake it!  So I did.

Then I got a hankerin for cookie dough!  (Here is where you can shake your head back and forth.  I really need to develop some healthier cravings.)

So I made up a batch of cookie dough frosting.  Then I was in the process of grabbing a spoon and saw my brownies on the counter.

Cookie Dough + Brownies = now I have to run 7 miles for one bite.

Totally worth it.  I mean, if I would actually run 7 miles.  It’s more like a 2 mile brisk walk through the local mall with large strapped-on ankle weights and a pink terrycloth braided headband and a T-shirt that says “totally rad”.  And if I were being totally honest, it’s more like a walk to the car so I can go to the store and buy more marshmallows.  #justsayin

Brownie Cookie Dough Marshmallow Pie!

But then, as if gobs of cookie dough frosting and brownies weren’t enough, I decided to toast some mini marshmallows on top.

Because marshmallows.

No da.

Brownie Cookie Dough Marshmallow Pie!

 

I used my favorite Homemade Brownie Mix recipe for the base of this pie.  I baked it in a 9-inch round pie dish.

chocolate chip cookie dough frosting

Ingredients

  • 3/4 cup packed light brown sugar
  • 1/2 cup butter, at room temperature
  • 1 1/4 cups all-purpose flour
  • 2 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream, or to
  • taste
  • 1/2 cup miniature chocolate chips

Instructions

  1. In stand mixer beat brown sugar and room temperature butter until light and fluffy. Add in flour and vanilla extract until fully combined.
  2. With mixer on low speed, add in cream until desired consistency is reached. (Can use more/less cream if desired)
  3. Remove bowl from mixer and stir in chocolate chips by hand.
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Recipe just barely adapted from allrecipes.com.

So here is what the whole assembly looked like.  Bake brownies, allow to cool.  Prepare cookie dough frosting and smother on top of brownies.  Place a layer of mini marshmallows on top of cookie dough frosting and then toast in oven (the broil option works fast but placing them in for about 5 minutes at 250 works great for an all-over warming) for about 2 minutes, or until slightly golden.  Be sure to watch closely!

Can be served immediately or kept at room temperature.

Brownie Cookie Dough Marshmallow Pie!

By the time I got all my pictures taken and was ready to actually indulge in a bite, my pie was cool.  So I popped it in the microwave for a few seconds, drizzled on some hot fudge, and watched in fascination as the fluffy marshmallows started the magnificent descent off of the pie as the warmed cookie dough frosting seemed incapable of supporting the toasted clouds of sugar for one more second.

Gotta tell you, this combination of flavors is pretty darn amazing.  Totally indulgent and obnoxiously sweet… but worth trying at least once in your life.  And here is the best part, the whole thing takes about 1/2 hour to pull together.

Quick, easy, delicious.  I think that should be my new mantra.