I Am Baker

Cherry Cheesecake with Oreos and Chocolate Chip Cookie

You may have noticed.

I know I have.

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

My blog has turned into a den of gluttony.  A shameful place to gorge on insane amounts of calories.  A sinful stuff fest.  Can it be stuffed into something?  Then I will do it.

I feel as if I need to share a behind the scenes with you.

I have been baking like CRAZY.  Cake after cake after cake.  Most of these cakes are for jobs or editorial images only so I haven’t been able to share on my blog.

And after a long week of intricate designs and complicated recipes and cake…

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

I just want to indulge.  I want mindless.  I want stuff stuffed into intimate cheesecake crevices.  I want to ignore calories and complicated instructions.

Cheesecake.  Oreo.  Cookie dough.  Can of cherry stuff.

Yum.

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

Cherry Cheesecake with Oreos and Chocolate Chip Cookie

Ingredients

  • 1 6-ounce package of Oreo premade pie crust
  • 2 tablespoons melted butter
  • 13-14 Oreos (I used the vanilla and chocolate variety)
  • 1 36-ounce container Nestle cookie dough
  • 2 8-ounce packages cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 21-ounce can cherry topping

Instructions

  1. Melt butter and in a medium bowl, combine with Oreo crumbs. Press into a well prepared 7-inch springform pan and create a bottom crust.
  2. Press Oreos into crust, vanilla side down.
  3. Scoop out mini balls of cookie dough and press onto each individual cookie.
  4. Prepare Cheesecake:
  5. Place cream cheese in stand mixer and mix for 30 seconds to a minute on medium-high speed. You want to cream cheese to be creamy in texture.
  6. Add in sugar and then eggs, one at a time. Scrape bowl with spatula and mix for about 30 more seconds on medium, until all ingredients are fully incorporated.
  7. Pour cheesecake mixture into pan with Oreos and bake for 35-45 minutes at 350 degrees. (I baked for 40 minutes at 325 degrees in my convection oven.)
  8. Chill for two hours before serving.
  9. When ready to serve, pour cherries over cheesecake.
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Cherry Cheesecake with Oreo and Chocolate Chip Cookie!

 

As you can see, I opted for easy.  Store bought pre-made ingredients.  I also chose to only put the cookie dough over each cookie, instead of making it a whole layer.  Since we are big cheesecake fans here, it just made more sense.

And don’t look to close at the picture above or you will see it PRE Oreo crust layer.  I went back and removed all the cookies and added that.  Seeing as the cheesecake would seep all the way to the bottom, I needed a delicious place for it to land!

Cherry Cheesecake with Oreo and Chocolate Chip Cookie!

 

This dessert was completely inspired by these Chocolate Chip Oreo Filled Cheesecakes by Lauren’s Latest.

 

 

I Am Baker

rustic blueberry tart with white chocolate

Blueberries are IT for me.  Sitting down and eating a pint is no big deal.  Sharing is a no-no.  And finding new ways to incorporate them into baking is a must.

rustic blueberry tart

 

So this is a very simple and dumbed down version of a classic tart.  I removed it from the constraints of a traditional tart pan.  I added more sugar than necessary to the blueberry sauce and I melted white chocolate on top.

And it was wonderful.

rustic blueberry tart

 

rustic blueberry tart

Ingredients

    Tart
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) cold unsalted butter, cut into small pieces
  • 1 large egg
  • Egg Mixture
  • 1 egg
  • 1 tsp cinnamon
  • Blueberry Sauce
  • 2 cups blueberries (frozen works fine)
  • 1 cup heavy cream
  • 2 tsp lemon juice
  • 1/4 cup powder sugar
  • 2 tsp cornstarch
  • 4 ounces white chocolate, roughly chopped

Instructions

  1. Pulse the flour, sugar and salt together in the bowl of a food processor.
  2. Drop in the pieces of butter into the processor and pulse until the butter is coarsely cut in. (small pieces)
  3. Gentle mix the yolk then slowly add into the food processor on low.
  4. Once the egg has been added, pulse for 10 second increments until the dough starts to pull together and clumps.
  5. Remove dough from processor and place on a parchment lined cookie sheet. Using your hands, gently start to press the down down and out. (Not tearing) You are trying to spread the dough over the pan and a rustic oval. Once the dough is mostly flat, take a fork and pierce the dough about every inch or so. (Covering entire tart)
  6. Place dough in 350 degree oven for 10 minutes.
  7. For Blueberry Sauce
  8. Place all ingredients in a sauce pan and stir over medium-low heat. Allow the corn starch to work and thicken the sauce. Once the sauce starts to thicken, remove from heat. (About 10 minutes)
  9. After the tart has baked for 10 minutes at 350 degrees, you will then remove it and generously brush entire tart with egg mixture (one egg and cinnamon in a small bowl beaten until combined).
  10. Pour blueberry sauce over tart and allow it to get right to the edges. Place tart back into oven for 8 minutes. (This is where the indention and groves your fingers made in the dough help, as they are natural divets for the sauce to sink into)
  11. Remove tart and sprinkle white chocolate over the top, then place back in over for about five minutes, or until the chocolate is melted.
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Tart recipe heavily inspired by “the great unshrinkable tart” by smitten kitchen.  Blueberry sauce recipe adapted from this Blueberry Tart from Chow Hound.

rustic blueberry tart

 

I have made this three times in the last two weeks and enjoyed it more every time.  I also played around with the blueberry sauce, adding more of this and less of that.  Less lemon, more sugar.  No sugar, add lemon zest.  You seriously cant go wrong with the sauce, just as long as you have those luscious blueberries in there you will be set.  And feel free to add dark chocolate as well… I am a huge fan of dark chocolate and blueberries!

 

I Am Baker

Red Velvet Rose Sandwich Cookies

A while back I posted some Neapolitan Spritz Cookies.  I love the cookie so much that I just knew I had to make it for another special occasion!

Red Velvet Rose Cookie

This recipe is one that I am really, really happy with as well.  Its almost like a red velvet brownie, only in cookie form.

Pair it with a marshmallow buttercream and it’s basically ‘heaven’ in cookie form.

Red Velvet Rose Cookie

Here are a few tips and tricks:

Use a small piping bag.  I actually used the 8-inch bag fitted with the 1M tip and the smaller about of dough made piping easier.

Let your dough be at room temperature.  Do not chill!  The heat from your hands is good.

Pipe your roses onto parchment paper.  I have tried chilling the dough (placing the piped rosette’s into the freezer) before baking and that didnt seem to make any difference in wether the rose kept its shape or not.  The roses that you see above are very relaxed, or a bit more spread out from the baking process.

After you have piped the rose (and using a clean hand) just slightly press the “end” of the rose in.  (The tail part that may not look so pretty.)  Just press it in slightly so that the rosette looks uniform.

Red Velvet Rose Cookie

Red Velvet Rose Cookies

Ingredients

  • 2/3 cup shortening
  • 1 3/4 cups white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup buttermilk
  • 1 tsp red gel food coloring
  • 2 cups AP flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt

Instructions

  1. Heat oven to 350 degrees.
  2. In a stand mixer, cream together shortening and sugar.
  3. Once fully combined, add in eggs, one at a time on medium low speed.
  4. Turn mixer to low and add in vanilla, buttermilk and food coloring. In a separate bowl, whisk together flour, cocoa and salt.
  5. With mixer on low, add dry ingredients into the wet ingredients.
  6. You may need to add more buttermilk if your dough is still a bit dry. (You may add up to 1/4 cup more if needed. Do not add more than 1/4 cup.)
  7. Using very small amounts, place dough into a piping bag fitted with a 1M (or 2D) tip. Pipe out individual rosettes onto a parchment lined baking sheet.
  8. Bake for 6-8 minutes. Dough will still appear to be a bit "wet" looking when the cookies are done, and this is ok. Allow cookie to cool to room temperature.
  9. To make cookie sandwich's, place about 1 tbsp on marshmallow buttercream on bottom of cookie, them place another cookie on top and press gently.
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Red Velvet Rose Cookie

Not only is the cookie pretty, but its pretty darn delicious.

You can use most any frosting for the filling… chocolate buttercream would be especially delightful.  Or maybe even just a basic buttercream.  Or how about cream cheese?  You really cant go wrong!

I Am Baker

Red Velvet Peanut Butter Blossoms

I grew up with a very basic peanut butter blossom recipe. It had a star shaped chocolate piece on top instead of the Hershey’s kiss.  They tasted the same, but there is something about seeing that simple star chocolate piece atop the light peanut butter cookie that makes my heart smile.

There was always a platter of homemade peanut butter blossoms, homemade peanut butter cups and sugar cookies in our house during the holidays.

Red Velvet Peanut Butter Blossoms #baking #cookies #christmas

My mom would get together with her friends and have Christmas baking marathons.  As the youngest kid I would often tag along, book in tow, and find a sweet spot to get lost on an adventure with Nancy Drew.  (Giving my dad, the only man in the house, a much deserved break from all the estrogen!)  At that age I had no desire to bake anything.  Ever.

During chapter breaks (I was an avid reader in my youth) I would make my way to the kitchen and grab a cookie.   My mom and her friend always knew I was there, but they would conveniently turn their backs just long enough for me to sneak a delectable bite.

Red Velvet Peanut Butter Blossoms #baking #cookies #christmas

After the long day baking they would pack up our share of treats and we would head home.  My mom always made sure some was set aside to donate, to bring to a family in need, or for a friend who needed a pick-me-up.

She was wise to instill that in me… that desire to spread joy and love to others.  (Especially through food!)  And I am so thankful to her for her acts of generosity and caring.

Red Velvet Peanut Butter Blossoms #baking #Christmas #cookies

One of the gifts I hope to share with you all is not only a recipe or a decorating technique, but being able to create a sweet memory with a loved one.  In the end, thats what is real important right?

Red Velvet Peanut Butter Blossoms

Ingredients

  • 1 bag Hershey's Kisses
  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup creamy peanut butter
  • 1 1/3 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 1 teaspoon red gel food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • pinch salt
  • 1/4 cup red sanding sugar

Instructions

  1. Heat oven to 375
  2. Beat butter, peanut butter, and sugar in stand mixer for about 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium high and blend until light and fluffy.
  3. In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.
  4. Remove mixer bowl from stand. Shape dough into 1 inch balls. Pour red sanding sugar onto small plate or bowl. Roll dough ball in sanding sugar and place on prepared cookie sheet about 2 inches apart.
  5. Bake for 8 to 10 minutes.
  6. While baking unwrap Hershey's Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
  7. Allow cookies to cool to room temperature.
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Adapted from nycityeats.com

I think what made these cookies so special was not only the extra cocoa richness, but the red sanding sugar.  It really made the cookies sparkle and shine and my kids couldn’t stop talking about them!

I found the red sanding sugar at my local grocery store, but McCormick has a recipe if you want to make your own.

Red Velvet Peanut Butter Blossoms #cookies #redvelvet #christmas

I am hoping to create some fun baking traditions in my family and know these will be a part of it!  Do you have any holiday time baking traditions?

I Am Baker

Red Velvet Cookie Sandwich’s with Brown Butter Cream Cheese Frosting

We have discussed my new obsession with brown butter right?  I truly had no idea of its magical powers.  I want to say, “Why didn’t someone tell me?”

But you all did tell me, over and over again, I was just too stubborn (I daresay even lazy?) to listen.

Red Velvet Sandwich Cookies with Brown Butter Cream Cheese #cookies #Christmas

I have made these Red Velvet cookies before, they are good.  (I am still on the hunt for a good from-scratch red velvet cookie recipe, if you know of one feel free to share!)

But the real star of this show is the Brown Butter Cream Cheese Frosting.  After I made Brown Butter Buttercream a few folks commented that they had used brown butter with cream cheese and liked it.

Thats pretty much all the encouragement I needed.

Red Velvet Sandwich Cookies with Brown Butter Cream Cheese #cookies #Christmas

Brown Butter Cream Cheese Frosting

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 8oz cream cheese (1 package) at room temperature
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract (use a good quality)

Instructions

  1. In a stainless steal or light colored ceramic saucepan, melt 1/2 cup (1 stick) butter over medium heat. (You will want to be able to see the color changing in the butter.)
  2. As the milk solids in the butter will start to foam, gently stir the butter.
  3. The milk solids will subside then start to brown. You should start to smell the aromatic nutty flavors. (this takes anywhere from 5-10 minutes over medium heat. It can take 15 minutes over medium low heat)
  4. Remove butter from heat and set aside to cool. If you have any small brown bits that is ok, but if there are any burnt bits you will want to strain the butter in cheesecloth.
  5. Place plastic wrap in a bowl and pour room temperature butter into bowl.
  6. Set butter in fridge until solid. (about 3 hours)
  7. Remove butter from fridge and allow it to come to room temperature. (about 2 hours) Do not microwave.
  8. If you have any burnt bits you can remove them at this time; simply scrape away.
  9. Place all ingredients in stand mixer and start on lowest setting. After 30 seconds increase to medium speed and blend until you reach desired consistency. (It's really creamy and delicious after about 2 minutes)
  10. You can store this in the fridge for three weeks, but be sure to allow it to come to room temperature before using.
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Brown Butter Cream Cheese #frosting

Now, the process of making brown butter for frostings is not quick.  It takes about 5 hours from beginning to end, including cooling time.  Normally I am all about QUICK and EASY, but in this case slow and paying-close-attention-to-detail is really worth it.

Brown Butter Cream Cheese #frosting

When I make brown butter for frostings I heat the butter, chill the butter in the fridge, then allow the butter to come to room temperature.  Why not just cool it to room temp?  Because there is one extra little step in there…

Brown Butter Cream Cheese #frosting

If you do not strain the butter when its hot (which I have never done) then once its chilled the darker sediments will fall to the bottom.  While these don’t taste bad in any other use of brown butter (over veggies, meats, basically all savory applications) I like to remove it for frosting.  And I like re moved it when the butter is slightly chilled.

So just take a knife and cut that extra dark section off the bottom.  Its ok to not remove every single speck of it… I love the look of the little bits peppered throughout the frosting.  Just cut off the majority of it and discard.

Red Velvet Sandwich Cookies with Brown Butter Cream Cheese #cookies #Christmas

This frosting is amazing.  I won’t even pull up my thesauruses and find a better word because there isn’t.

Amazing.

The end.

I Am Baker

Red Velvet Melting Snowman Cookies

If you have read my blog for awhile now you know that I am very, very serious about two things.

1. Honesty and Integrity in blogging… always crediting the source when you use someone else’s idea.

2. Sugar.

Red Velvet and Cream Cheese Melting Snowman Cookies #cookies #christmas #redvelvet #creamcheese

These cookie were inspired by the amazing Meaghan from The Decorated Cookie.  She created the Original Melting Snowman cookies five years ago and she is a genius.  I have admired her cookies and tutorials for years and feel lucky to know someone who is SO creative!  Her idea has been copied so many times its hard to keep track.  Its my hope that everyone would know where the brilliant idea began!

While the snowman part of this cookie was inspired by Meaghan, the flavor was all about winter.  I wanted to make a cookie that was easy and yummy.  I wanted a cookie that would stay delicious for days.  I wanted my kitchen to be cleaned by magic kitchen fairies.

Good thing I got two of my three wishes.

Red Velvet and Cream Cheese Melting Snowman Cookies #cookies #christmas #redvelvet #creamcheese

The cookie was easy.  Its made from a box!  Recipe from Better Crocker.

Red Velvet Cookies

Ingredients

  • 1 box Betty Crocker® devil’s food cake mix
  • 1/2 cup butter, softened
  • 2 eggs, beaten
  • Red Gel Food Coloring

Instructions

  1. Heat oven to 350°F.
  2. Prepare cookie sheets with parchment or silpat.
  3. In stand mixer, add cake mix, butter, and eggs. With mixer on slow, add in red gel food coloring until you reach your desired color. (batter will be very thick).
  4. Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
  5. Bake 8 to 12 minutes or until set.
  6. Allow cookies to cool before frosting.
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I used my favorite Perfect Cream Cheese frosting, only I added in about 1/4 cup of heavy cream.  I wanted the frosting to not hold its shape and just barely start to spill over the sides of the cookies when I frosted them.

Red Velvet Cream Cheese Melting Snowman Cookies #christmas #cookies #redvelvet #creamcheese

The I bought Reese’s Peanut Butter ‘bells’ and cut them in half. I found it best to do that at room temperature.  The snowman’s nose is an orange sprinkle.  His eyes are mini chocolate chips.

Place hat on cookie, drop on the two eyes, then stick his nose on.  I let mine stick outward a bit, but you could also just lay it flat.  You really can’t go wrong!

Be sure to stop by and see The Decorated Cookie’s full tutorial and original cookie.  She has so many great ideas,  I know I could spend hours looking at all her creations.

And as always, if you are opposed to box mix, feel free to substitute your favorite red velvet cookie recipe. :)

I Am Baker

Pumpkin Sandwich Cookies with Brown Butter Buttercream

Its a mouthful.  But its a scrumptious mouthful.

Pumpkin Spice Cake Cookie Sandwiches with Brown Butter Buttercream

These cookies were a total accident.  I had a craving for a pumpkin cookie.  I found a recipe from Martha Stewart but didn’t have all the ingredients on hand so I googled ‘easy pumpkin cookies’.

Easy is an understatement.  Let me tell you this whole recipe.

1 box Spice Cake

1 15 oz can Pumpkin Puree

Mix cake mix and puree.  Using an ice cream scoop, drop rounded cookies onto parchment lined baking sheet.  Bake for 15 minutes at 350.

Done.

Pumpkin Spice Cake Cookie Sandwiches with Brown Butter Buttercream

Martha’s recipe has this brown butter icing, but again, I didn’t have all the ingredients on hand.  And we all know I have this obsession with cookie sandwiches lately, so I wanted to find a thicker, more sturdy frosting to use in a pumpkin cookie sandwich.

So I found this recipe from the Food Network.  The ingredients were what I was looking for, but the technique seemed… lacking something.  So I did some more research and came upon this recipe from Adventures in Cooking. (Gorgeous site!  Her photography is amazing)

I combined the two.

And then ended up working out for 2 1/2 hours last night after I came out of my sugar coma.

Brown Butter Buttercream

Ingredients

  • 1 cup unsalted butter, room temperature, divided
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 to 6 tablespoons buttermilk

Instructions

  1. In a stainless steal or light colored ceramic saucepan, melt 1/2 cup (1 stick) butter over medium heat. (You will want to be able to see the color changing in the butter.)
  2. As the milk solids in the butter will start to foam, gently stir the butter.
  3. The milk solids will subside then start to brown. You should start to smell the aromatic nutty flavors. (this takes anywhere from 5-10 minutes over medium heat. It can take 15 minutes over medium low heat)
  4. Remove butter from heat and set aside to cool. If you have any small brown bits that is ok, but if there are any burnt bits you will want to strain the butter in cheesecloth.
  5. Place plastic wrap in a bowl and pour room temperature butter into bowl.
  6. Set butter in fridge until solid. (about 3 hours)
  7. Remove butter from fridge and allow it to come to room temperature. (about 2 hours) Do not microwave.
  8. Place room temperature butter and room temperature browned butter into mixer and using whisk attachment, whip for about 1 minute on medium high.
  9. Add in sugar and vanilla and whip on low speed. Slowly, 1 tablespoon at a time, add in buttermilk. I usually use about 4 tablespoons but have used as many as 6. Whip frosting on high for 1-3 minutes, until it is very airy and fluffily.
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Chilled Brown Butter

This was my brown butter directly out of the fridge.

That buttercream.  I need to talk about.  It was… magical.  The aroma of the brown butter was enticing in itself, but then to taste it.

Pumpkin Spice Cake Cookie Sandwiches with Brown Butter Buttercream

Mind. Blown.

I didn’t know butter could do that.

Please be prepared for brown butter everything on my blog now.  Brown butter cake.  Brown butter pancakes.  Brown butter sugar cookies.  Its just needs to happen.

Granted, I am so busy that it probably won’t happen until next year when the trend will be officially over and everyone will be beyond sick of brown butter.  But hey.  Trendy I am not.

Now, if the whole “box mix” cookies above totally throws you off, please do feel free to substitute your favorite from scratch pumpkin cookie recipe.  My husband thought that a crisp cookie would add some nice contrast here, and I think thats a great option.

But I can’t help but love these cookies as is.  The soft cake-like texture and the rich brown butter buttercream… its was just perfection.

Pumpkin Spice Cake Cookie Sandwiches with Brown Butter Buttercream

I know the butter took half a day to make, but it was worth it.  So worth it.

These cookies sandwiches are the perfect fall treat!

I Am Baker

Monster Cake with Monster Cookies

If you follow me on Instagram you probably saw these cute little Monster Cookies I shared last week.  Since they ended up turning out pretty well, I decided to cake-i-fy them!  Thats totally a word by the way.

Monster Cookies {Full Tutorial} #halloween #cookies #buttercream

 

So I whipped up a the Perfect White Cake and threw some cookies on top.  Voila!  Monster Cake.

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

 

Just in case you wanted to make some Monster Cookies, here is a tutorial!

To make six cookie sandwiches you will need:

One dozen cookies of your choice.  (I love this recipe for the Chocolate Cookies, just substitute Reese’s Pieces for the white chocolate)

1 recipe buttercream

Red, orange, brown*, blue and green food coloring

Halloween Sprinkles**

1M, #230, #4B and a 9PT tip. (the 9PT is a large open circle, you can also just cut 3 inches off a plastic pastry bag to get the same effect)

*You can also use chocolate buttercream

**If you dont have Halloween Sprinkles you can use black food coloring

I will demonstrate on the orange cookie.  For the chocolate cookie I used chocolate as a base and added a little red at the front.  (Too much red buttercream gets bitter to me)

Make buttercream.  Divide batter equally into six bowls.  Tint one red, one orange, one brown, one blue, one green and leave the last bowl white.  I use Ateco gel paste food coloring.

How to Make Halloween Inspired Monster Cookies #cookies #iambaker

1.  Put a 9PT tip (large open circle) into plastic disposable pastry bag and fill with orange frosting.  I have shown it above with no tip; I simply cut off about 3 inches from the top of the bag.

2. Pipe out a base of frosting onto cookie.  You will want it to be higher on one side so that the cookie will rest at an angle, just like an open mouth.

3. Set cookie on top.

Tutorial on How to Make Monster Cookies #halloween #cookies #buttercream #iambaker

4.  Using a coupler set and a #230 tip, fill up bag with white frosting.  Place the tip of the frosting bag to the point where the orange frosting and the cookie meet, then apply pressure.  While still applying pressure start pulling tip back then quickly pull and release all pressure.  Do this around upper cookie and on lower cookie.

Tutorial on How to Make Monster Cookies #halloween #cookies #buttercream #iambaker

5.  Fill the bag fitted with a 1M tip (you can also use a 4B tip, I have done that in orange on some of the cookies) with brown frosting.  Starting towards the back of the cookie, apply pressure and build a small mound of frosting; then quickly pull tip down.  Do this twice, as these are the monsters eye brows.

6.  Pick up your bag with the #230 tip and white frosting and apply pressure at the base of the chocolate.   Hold your tip steady and just keep applying pressure.  Release pressure when you have a satisfactory amount of frosting for the eye ball.

7.  Place green frosting in a plastic disposable pastry bag and but off a very small tip, say 1/2 inch.  Repeat with blue frosting. (You now have two bags of frosting.)  Choose which color you want to use for the eyes (I sometimes used both) and place a small dab in the center of the white frosting.

8.  Pick up black Halloween Sprinkles and place in the center of the green (or blue) dot.  Press slightly.

 

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

For the Monster Cake I just added four completed Monster Cookies to the top.  I also snuck in some coordinating colors to the inside of the cake.  Just for fun. :)

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

 

Since it was necessary to remove the cookie prior to cutting a slice, I decided to go back in and add some details to the slice before I served it.  Repeating the steps above, add eyebrows and eyes to the back of the slice.

Monster Cake with Monster Cookies {Cookie Decorating Tutorial}

 How fun is that?!?

These cookies are a mouthful.  Ha, ha get it?  There is a lot of buttercream and two full sized cookies, so feel free to make mini versions!

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

 

I had so much fun with them!  You really can’t go wrong when decorating.  If you look closely above I even made one of them a vampire!

And I just had to show you what happens when you drop one on the ground…

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

That kills me.

Have a happy and safe Halloween!

(oh, and I am one of those weird people who LOVES to see what everyone and their kids are dressed up as, so feel free to share any pics on my i am baker facebook page!)

I Am Baker

Lemon Sugar Cookie Sandwiches

Did I ever tell you the whole reason that this blog started was because of my love for sugar cookies?  (That is seriously the BEST sugar cookie recipe.  Ever.)  Anytime anyone said anything about cookies my mind would wonder to the light and sugary deliciousness that is a soft sugar cookie.

As I grew and changed and tried new things I started to make more and more cakes, but I have never lost my love for the simple yet perfect creation that is a sugar cookie.

Lemon Sugar Cookie Sandwiches

Inspired by the ever creative and talented Sue from Munchkin Munchies I decided to create some Lemon Sugar Cookie Sandwich Cookies.  But these cookies arent just because I had a sweet craving, they are actually for a very special friend.

Today some fellow bloggers are getting together to honor Liz.  Liz is the creative genius behind The Lemon Bowl blog.  Liz is pregnant with her second child and this is her virtual baby shower!  In her blog Liz shares some healthier options to food as well as her own weight loss journey.  She is such an inspiration!  Not to mention a talented and gifted writer.

Lemon Sugar Cookie Sandwich Cookies

 

Lemon Sugar Cookie Sandwiches

Ingredients

  • 1-½ cup Butter (I use unsalted)
  • 2 cups Sugar
  • 2 whole Eggs
  • 2 whole Eggs Yolks
  • 3 teaspoons Lemon Extract
  • 4 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 2-4 drops Yellow Gel Food Coloring
  • *zest of one lemon

Instructions

  1. Heat oven to 350
  2. In a mixer, beat butter and sugar until well combined, about 2 minutes.
  3. Add in 2 eggs and 2 egg yolks and mix until combined.
  4. Add in lemon extract and yellow food coloring; mix until combined. You may add more food coloring to achieve desired color.
  5. *If you want to use fresh lemon zest, add it now. I did not with these cookies.
  6. In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
  7. Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.
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In addition to trying to make these cookies have a wonderfully citrusy lemon flavor, I added food coloring and tried to shape them into lemons.  Uh, rustic lemons.

Pairing a sweet vanilla buttercream with the cookies was a great way to please your tastebuds.

lizs-baby-shower

 

And be sure to check out the other amazing bloggers getting together to honor Liz today! (Seriously, did you see the names of those recipes? I think I have a my menu planned for the next two weeks!

Appetizers

Beverages

Salads

Main Dish

Desserts


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I Am Baker

Spider Chocolate Chip Cookies

So there is this image floating around the internet.  I am just going to link to it (I was not able to find the owner and get permission!) but I do encourage you to check it out.  It is a chocolate chip cookie with spiders superimposed on it.

I kid you not I stared at that thing for five minutes straight.  I was perplexed.  I was horrified.  I was intrigued.  I was fascinated.  I was officially obsessed.

Chocolate Chip Spider Cookies

So this is my little attempt to re-create that, only with no photography tricks.  Just some melted chocolate and a little time.

I started out by baking some chocolate chip cookies.  I highly recommend making these New York Times Chocolate Chip Cookies.  They are amazing and delicious and something you must try at least once in your life.

Chocolate Chip Spider Cookies #halloween #spiders #scary #cookies

When I baked the cookies I took them out 2 minutes before they were supposed to be finished and added some extra chocolate chips on top.  I placed the chocolate chips tip down into the cookie so that flat bottom of each chip was sticking out of the cookie.  (This will be the base of the spider body.)

I then put the cookies back into the oven for the remaining two minutes. (When you remove them, the chocolate should be soft but not completely melted.)

Next I added about a 1/4 cup of chocolate chips into a plastic disposable pastry bag and microwaved for 1 minute.  I then removed the bag and massaged the chocolate to see if it was all melted.  It wasn’t so I placed it back in for 15 more seconds and at this stage it was mostly melted and hot so I removed it from the microwave.

Then I snipped off the TINIEST bit from the pastry bag and piped “legs” onto the cookie right around the chocolate chip.  I pipe eight legs then put the pastry bag down and picked up a toothpick.

Chocolate Chip Spider Cookies #halloween #spiders #scary #cookies

I wanted to legs to look as realistic as possible, so I painstakingly used the toothpick to go in and really add detail to the legs.  I made the ends as pointy as possible and tried to make all the legs uniform in size and length.

This took FOREVER.  I seriously got a kink in my neck.  I think each cookie was roughly about five minutes.

Chocolate Chip Spider Cookies #halloween #spiders #scary #cookies

 

But it was worth it.  These really are creepy and a bit gross.    If its just too much for you then you are exactly the friend I want to invite over when I make them.

#moreforme

Creepy Chocolate Chip Spider Cookies #halloween #scarytreats

I did post a super quick video on Vine about these… (haha, get it?  Vine only has 6 second video’s) so if you are on Vine stop over and check it out! I am @iambaker

Let me know if you try these!  Would love to see!  Well, no, I dont really want to see cause that would freak me out but I will definitely look!

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