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

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.

I Am Baker

Zucchini Banana Cake with Whipped Cream Cheese Frosting

There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a cake.   So often when I think about cake and baking I think sugar, sweet, over-the-top decadence.

Sometimes, however, it is nice to enjoy the beauty of a layer cake while still using wholesome and fresh ingredients.  Covered in massive amounts of sugary frosting of course.  More on that in a moment.

Banana Zucchini Layer Cake with Whipped Cream Cheese Frosting!

 

As per most recipes that I get my hands on, I had to turn it into a cake.  Because everything should be turned into a cake, right?

Here is the dilemma.  When I eat banana bread, I don’t want frosting!  I know, I know, that is just crazy talk.  The bread itself is so darn good, there is no need for a frosting.  But whoever heard of a layer cake without frosting?  Somethings should just never be done.

So I spent a good deal of time thinking about frostings and their consistency and flavors and tried to develop and frosting that would not only compliment the flavor of the banana zucchini cake, but also the texture.

Banana Zucchini Layer Cake with Whipped Cream Cheese Frosting!

 

I think I have found a winner.

Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting

Ingredients

    Banana Zucchini Cake
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas
  • 2 cups shredded zucchini, drained
  • Whipped Cream Cheese
  • 1 8-ounce package cream cheese, room temperature
  • 1 cup white granulated sugar
  • 1/8 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy whipping cream

Instructions

    For the Cake
  1. Heat oven to 350 and prepare three 8-inch round cake pans.
  2. In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a stand mixer on low speed add in the sugar, eggs, oil, vanilla, and banana. Mix on medium speed for about 1 minute, or until fully combined.
  4. One cup at a time add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer.
  5. Stir in the drained and shredded zucchini.
  6. *I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating.
  7. Bake for 22-26 minutes, or until inserted toothpick is removed mostly clean.
  8. Whipped Cream Cheese
  9. In the bowl of a stand mixer, beat whipping cream on medium high until stiff peaks form; about 3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.
  10. In clean stand mixer bowl whip cream cheese with whisk attachment until light and smooth. Add in sugar, salt and vanilla and beat until fully incorporated.
  11. Remove bowl from stand mixer and gently fold in whipped cream to cream cheese mixture.
  12. Can be used immediately. You can store in refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.
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Zucchini Banana Cake developed from this recipe: Zucchini Banana Oat Bread and the Craptastic Day.  Whipped Cream Cheese adapted from allrecipes.com.

Banana Zucchini Layer Cake with Whipped Cream Cheese Frosting!

 

Just look at that thick beautiful cream cheese whipped deliciousness.  It is light enough that it works with the zucchini banana cake, is a complimentary flavor, and delicious enough to make you lick your fingers.  Speaking from experience.

Our zucchini season is finally winding down and I will be sharing some fall favorites soon.  If you have special requests feel free to let me know!

I Am Baker

gluten free fudgy brownies

One of my favorite things to do is bake.  I love getting into the kitchen, getting out bowls and measuring spoons, opening the pantry door and standing before the sugars, flours and baking ingredients.  There is a nervous, almost giddy excitement about it that brings me to a calm, comfortable, happy place in my often stressed out and anxious mind.

Gluten Free Fudgy Brownies!

 

Until today.  I was trying out a gluten free recipe, something that is not my norm.  I had placed a very high bar for this recipe, wanting to make sure it was completely gluten free, that it was accessible, and that it tasted good.

So I spent quite a bit of time researching just how to bake gluten free.  It is not just about ingredients, it is also about quality and safety.

Some people choose to go gluten free, but for others it is a real necessity.  Seeing as I do not fall into the latter category, I wanted to make sure that safety was at the forfront of my thoughts, so that everything about this recipe screamed delicious, sound, comfortable, just-plain-good.

Gluten Free Fudgy Brownies!

 

Since there was no way I was going to be developing a gluten free recipe from scratch, I went to a trusted source.  McCormick has a number of well tested and scrumptious gluten free recipes on their site, and this Fudgy Brownie was calling my name in a big way.

Gluten Free Fudgy Brownies!

 

gluten free fudgy brownies

Ingredients

  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup cornstarch
  • 1/2 cup sorghum flour
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon plus 1/8 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter
  • 4 eggs (room temperature)
  • 1 tablespoon McCormick® Pure Vanilla Extract

Instructions

  1. Heat oven to 350°F.
  2. Mix sugar and cocoa powder in large bowl. Set aside.
  3. Gently sift cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder and salt in medium bowl. Set aside.
  4. Microwave butter in large microwavable bowl on HIGH 1-2 minutes or until melted. Pour into cocoa mixture and stir until well blended.
  5. Add eggs and vanilla; mix well.
  6. Gradually stir in flour mixture until well blended. Spread in fparchment-lined 13x9-inch baking pan sprayed with no stick cooking spray.
  7. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.
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Recipe just barely adapted from McCormick.

Gluten Free Fudgy Brownies!

 

For my first venture into intentional gluten free baking, I would call this a success!  So excited to try more and see if we will be incorporating any more gluten free baking into our lives.  With results like these, it would be hard to resist!

I am not able to offer suggestions on substitutions at this time (still learning!) but if you need some insight, check out this post from thekitchn.  You can also check out my friend Johnna’s blog, In Johanna’s Kitchen for some great recipes!

I Am Baker

Oreo Chocolate Chip Cookie Brownies on a Stick

I am out at the Minnesota State Fair today.  Did you know that:

“It is the largest state fair in the US by average daily attendance. It is also the 2nd largest state fair in the US by total attendance, trailing only the State Fair of Texas, which generally runs twice as long as the Minnesota State Fair.” -Wikipedia

One more fun fact.  I have lived in MN for over 10 years… yet have NEVER been to the fair! Twin Cities Live to the rescue! Today I will be a guest on the the show, and for the first time ever, my husband and kids will be there to see!

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

So, in the spirit of the fair, I am making something pretty darn insane.  I mean, not insane by fair standards, but definitely insane by normal-everyday-food standards.

Three years ago my friend Amanda made these Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bars, which some folks know as “slutty brownies”. (I dislike that term immensely, but that is what people usually know they by.)

I decided to make a pan of Amanda’s creation. Then using a 2-inch round cookie cutter, I cut out nine sweet brownie bites.

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

Loving that beautiful brownie Oreo cookie bliss!! (I made this simply to show the layers and drizzle, my final product has the stick inserted into the sides of the layers, not directly into the top of the brownie)

Next I covered them in milk chocolate. My original plan was to use semi-sweet, but my taste testing crew unanimously approved of the milk chocolate.

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

Lastly, we added on a layer of chopped Snickers bars and called it a day.

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

I had to call it a day, I was exhausted! I mean, really. Brownies, Oreo’s, Chocolate Chip Cookies, Milk Chocolate coating, and Snickers Bars? Can we say over-the-top?

But in a really, really good way.

Oreo Chocolate Chip Cookie Brownies on a Stick

Ingredients

  • 1 16-ounce package of chocolate chip cookie dough
  • 1 box brownies (I prefer the 9x9 pan size, it often comes in a bag)
  • 9-12 Oreos
  • 6 ounces milk chocolate
  • 1-2 tablespoons canola oil
  • 1 bag Snickers kept chilled, you will want about 2 cups of chopped pieces total

Instructions

  1. Prepare a 9x9 inch baking dish by lining it with parchment then spraying sides with baking spray.
  2. Press cookie dough into bottom of pan.
  3. Place one layer of Oreo's on top of cookie dough. You will most likely only have room for 9 cookies, but can cut cookies in half and squeeze into edges if you want full coverage.
  4. Prepare brownies according to directions on package and pour over Oreo's and cookie dough.
  5. Bake at 350 degrees F for 35-45 minutes, or until an inserted toothpick is removed mostly clean. (A couple crumbs are ok)
  6. Allow brownies to cool to room temperature, then using a 2-inch round cookie cutter, punch out nine sections.
  7. Place those section in the fridge for at least 30 minutes.
  8. Prepare chocolate coating by melted the chocolate and oil in the microwave for 1 minute. Remove and stir well, then place back in microwave in 30 second increments until chocolate is completely melted.
  9. Grab the stick and dip it into the chocolate (just an inch or so) then gently insert stick into cut edge of the brownie. Do this to all brownies then place back in the fridge for at least 15 minutes.
  10. Chop all snickers into very small pieces. This works best when snickers are chilled. Place in a flat layer (pieces not touching if possible) until ready to assemble.
  11. Prepare a baking sheet with a piece of parchment paper. Set aside.
  12. When ready to coat the brownies, pick one up by the stick and hold over the chocolate. Drizzle the chocolate over the brownie and coat completely. Shake off excess.
  13. Take about a tablespoon of snickers pieces and gently press into the top of the brownie. Place the brownie bite SNICKERS SIDE DOWN onto the baking sheet covered with parchment. Coat all 9 brownies, then place in refrigerator to allow chocolate to set. Can be served at room temperature.
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Extra Supplies Needed: parchment paper, sticks for brownie bites, container for melted chocolate that is wide enough to drizzle chocolate over bites, 2-inch round cookie cutter

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

These are obviously pretty amazing. I mean, with all that sweet goodness, how could it not be?

So excited to share these at the fair! I just hope it lives up to the awesome reputation that fair food has. I mean, there is some stiff competition!

Oreo Chocolate Chip Cookies Brownie Bite on a Stick and covered in Snickers!

 

But just in case, I made one in the shape of the state of MN. Who can resist a good ole’ hometown treat? :)

I Am Baker

coffee sugar cookies

I was hanging out on Pinterest the other day and came across some Coffee Sugar Cookies.  Intrigued by the picture I clicked on the pin and low and behold… I made them!  Ha.  Talk about forgetfulness.  I think it’s post-pregnancy-i-have-five-children-and-nine-chickens-brain.

Coffee Sugar Cookies!

Seeing how horrible my original pictures were I decided to update the recipe and shoot some new shots.  Also, the idea of coffee sugar cookies seemed fabulous!  Two of my favorite things in one place.

Sugar + Coffee = Happiness Coma

Coffee Sugar Cookies!

 

 

However, I actually decreased the amount of coffee in the recipe.  You can see that the gorgeous flakes of caffeinated awesomeness are still thoroughly dispersed throughout.  There is more than enough to add a little spring to your step!

Which leads me to another alteration… I made it with decaffeinated grounds. I am still a nursing mom and in the slight chance that my kids might sneak one I figured it was for the best.  You can certainly opt for full caffeinated fun!

coffee sugar cookies

Ingredients

  • 1 cup butter softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 2 tbsp. fresh ground coffee (you can also use instant crystals or powder)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (I used kosher)

Instructions

  1. In a mixer, cream together butter and sugar.
  2. In a small bowl, combine eggs, vanilla, and coffee until fully incorporated.
  3. In separate bowl add together flour, baking powder, cinnamon, and salt.
  4. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined, do not over beat.
  5. Chill this dough for at least one hour, preferably overnight.
  6. When you are ready to bake, preheat oven to 350 degrees.
  7. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet.
  8. Bake for 8-10 minutes, or until edges are slightly golden. Allow cookies to cool completely before covering in any icing.
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Coffee Sugar Cookies with Pink Buttercream

 

Here is the thing with these cookies.  They are good, they live up to their name well.  But I actually prefer them when a few adaptations are made.  For instance, adding mounds of glorious pink buttercream frosting.  Cherry buttercream frosting to be exact.

The combination of the slightly bitter cookie with the subtle cherry frosting is kinda sorta totally awesome.

Then I took it one step further.

I made ice cream sandwiches.

Coffee Ice Cream Sandwiches with Chocolate Ice Cream!

 

The ice cream was Double Chocolate Chunk and it was seriously amazing.  I keep trying to think of descriptive words and say things about how delicious they are and all I can think of is… amazing.

Double Chocolate Chunk Coffee Sugar Cookie Ice Cream Sandwiches.

Pretty sure I can officially retire from food blogging now.

Well, until the next crop of zucchini comes in.  Hello double chocolate zucchini cupcakes!