i am baker http://iambaker.net Confections & Creations Thu, 29 Jan 2015 16:08:24 +0000 en-US hourly 1 http://wordpress.org/?v=4.1 1-28-15 http://iambaker.net/1-28-15/ http://iambaker.net/1-28-15/#comments Wed, 28 Jan 2015 15:06:07 +0000 http://iambaker.net/?p=47300 1-28-15

Baking, Thinking and Praying for January 28th, 2015 In which I wander down a rabbit trail of broken jewelry and fabulousness… Baking cupcakes because I want to eat them. Praying ALL FOR YOU! Would love to know what you are Baking, Thinking & Praying!

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1-28-15

Baking, Thinking and Praying for January 28th, 2015

In which I wander down a rabbit trail of broken jewelry and fabulousness…

Baking cupcakes because I want to eat them.

Praying ALL FOR YOU!

Would love to know what you are Baking, Thinking & Praying!

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chocolate beer cake (adult cake) http://iambaker.net/chocolate-beer-cake-adult-cake/ http://iambaker.net/chocolate-beer-cake-adult-cake/#comments Wed, 28 Jan 2015 14:56:29 +0000 http://iambaker.net/?p=47284 The PERFECT Super Bowl Cake~ CHOCOLATE BEER CAKE!

I set off to make the perfect Superbowl Sunday Cake. While I have no intention of even watching the Super Bowl, you know I will embrace any excuse to make a cake. Here is the God’s honest truth: This cake tasted way too much like beer for me. I dismissed it and vowed to perfect […]

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The PERFECT Super Bowl Cake~ CHOCOLATE BEER CAKE!

I set off to make the perfect Superbowl Sunday Cake. While I have no intention of even watching the Super Bowl, you know I will embrace any excuse to make a cake.

Here is the God’s honest truth:

This cake tasted way too much like beer for me. I dismissed it and vowed to perfect the recipe.

HOWEVER!

We happened to have Bible study the next night and I offered some to all the men. (there was only one lady there and she is gluten free) They all LOVED it. As in, their plates were spotless afterwards they loved it so much. Wonderful God fearing men were practically licking their plates. I knew I was on to something.

So here is my warning… this is a cake for the beer lover. And obviously, NO KIDS!

Another confession:

The glaze really, really ads to the boozy flavor. If you were to use a typical buttercream this would definitely be pleasing to everyone, and I am guessing even acceptable for children.

chocolate beer cake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs, at room temperature
  • 1 cup your favorite beer
  • Beer Glaze
  • 3 cups confectioners sugar
  • 2-4 tablespoons beer

Instructions

  1. Preheat the oven to 350°F. Prepare (butter & flour or spray with non-stick spray) two 8-inch round cake pans.
  2. Sift together the flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Set aside.
  3. In a stand mixer add in the sour cream, vegetable oil and eggs. On low speed mix the ingredients together.
  4. Gradually add the dry ingredients into the wet ingredients.
  5. Beat on low until just combined, scraping down the edges as necessary. Be careful not to overmix.
  6. Remove bowl from mixer and fold in the beer.
  7. Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a cake tester comes out clean.
  8. Cool the cakes in their pans for 10 minutes before carefully turning them out onto a cooling rack.
  9. Glaze
  10. In a medium bowl add all the confectioners sugar and whisk to remove all lumps. One tablespoon at a time, add in the beer. (A fuller bodied beer will typically add more flavor and color.)
  11. Stir until you reach desired consistency, one that is similar to pancake batter.
  12. To Assemble Cake:
  13. Place one cool layer of cake on cake stand.
  14. Drizzle approximately 1/4 cup of Beer Glaze over cake, allowing it to spill over sides.
  15. Place other layer of cooled cake on top and drizzle with remaining glaze.
  16. Cake can be served immediately or refrigerated for 24 hours. Glaze will harden but cake will remain quite moist.

Recipe adapted from Kitchenthusiast.

But lets talk beer for one second.

The inspiration for this cake truly came from this beer I happened to see in the liquor store.

It is called Burr Grinder and is made by a local brewery here in Minnesota called Indeed Brewing.

Here is how they describe it:

Beer geek. Coffee nerd. Whatever name you prefer, this beer has you covered. We teamed up with our Northeast Minneapolis neighbors at Dogwood Coffee to brew this one of a kind “coffee beer.” Burr Grinder is infused with freshly ground Colombia El Meridiano coffee before being finished with cold brewed Dogwood NEON. Toasted caramel and toffee sweetness are coupled with sweet, ripe fruit notes. This beer delivers such an intense coffee punch that it’ll have you wondering whether you should drink it by the mug or by the pint!

Are you as fascinated as I was???

Since I am a huge fan of using coffee to bring out the flavor of chocolate, I knew the second that I saw this beer I wanted to make a chocolate cake.

I also used this beer in the glaze for a BIG beer impact.

As you can imagine, this cake is beyond moist and seriously unique. And definitely a must try for anyone who likes cake, coffee and beer!

So, who are you rooting for in the Super Bowl? I am cheering for the Vikings.

Disclosure: I really did just happen to see this in the liquor store. Indeed Brewery has no idea I am sharing their product!

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Baking, Thinking & Praying for Monday, January 26th 2015 I didn’t brush my hair. Or put on makeup. Or a nice shirt. I simply could not wait one more moment to share some awesome truth with you. My big awesome moment of realization… I. Am. Enough. Just because some Christian lady looked down on me and […]

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Baking, Thinking & Praying for Monday, January 26th 2015

I didn’t brush my hair. Or put on makeup. Or a nice shirt. I simply could not wait one more moment to share some awesome truth with you.

My big awesome moment of realization…

I. Am. Enough.

Just because some Christian lady looked down on me and said I didn’t have enough heart for Christ doesn’t mean she speaks truth! It just means she needs to judge people’s hearts a little less!

Here is the blog post: who is my tribe

Love to know what you are baking, thinking & praying!

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Cheesy Skillet Spinach & Artichoke Dip with Baked Bread http://iambaker.net/cheesy-skillet-spinach-artichoke-dip-baked-bread/ http://iambaker.net/cheesy-skillet-spinach-artichoke-dip-baked-bread/#comments Mon, 26 Jan 2015 17:11:59 +0000 http://iambaker.net/?p=47256 Cheesy Skillet Spinach and Artichoke Dip with Baked Rolls!

Sometimes a recipe comes along that calls out to me. “Amanda, make me. You NEED me. Your life won’t be complete until you have me…” This is that recipe. I have made it more than once.  I mean, #da. Once you introduce a cheesy gooey fabulous recipe like this into your life, how can you […]

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Cheesy Skillet Spinach and Artichoke Dip with Baked Rolls!

Sometimes a recipe comes along that calls out to me. “Amanda, make me. You NEED me. Your life won’t be complete until you have me…

This is that recipe.

I have made it more than once.  I mean, #da. Once you introduce a cheesy gooey fabulous recipe like this into your life, how can you not indulge in it as often as possible?

It is a carb lovers dream.  Warm buttery cheesy bread over a rich and decadent spinach dip?

Sign. Me. Up.

I was (am) so enamored with it that I took picture after picture after picture. That slightly browned parmesan cheese nestled in a hot skillet of ooey gooey deliciousness was enough to make my mouth water.

Most of us are pretty familiar with spinach & artichoke dips, but this one… this is the BEST.

What makes it the best?

Skillet.

Rich ingredients.

Covered in warm fresh baked bread.

Hot.

Fresh.

Baked.

Bread.

Covered in butter and cheese.

I die.

Not really, but I am in a little food coma.

Cheesy Skillet Spinach & Artichoke Dip with Baked Bread

Ingredients

  • 12 frozen dinner rolls (thawed, instructions below)
  • 1 eight-ounce package cream cheese, softened
  • 1 eight-ounce carton sour cream
  • 1/4 cup milk
  • 6 ounces shredded parmesan cheese, divided
  • 4 ounces shredded asiago cheese
  • 14 ounce can artichoke hearts, drained and finely chopped
  • 3 cups finely chopped fresh baby spinach
  • 2 cloves garlic, minced
  • 1 tablespoon butter, melted

Instructions

  1. Place frozen rolls 2 inches apart on baking sheet lined with wax paper.
  2. Let rise for 1 to 1 1/2 hours or until nearly double in size.
  3. Preheat oven to 350 degrees F.
  4. In a stand mixer beat cream cheese on medium high speed for 30 seconds.
  5. Add sour cream and milk; beat until combined. Remove bowl from mixer.
  6. Fold in 4 ounces of parmesan cheese and 4 ounces of asiago cheese.
  7. Stir in finely chopped artichokes, finely chopped spinach, and garlic.
  8. Transfer artichoke mixture to a 12-inch skillet that has been buttered or sprayed with non-stick spray, spreading evenly.
  9. Bake for about 20 minutes or until dip is just slightly browned around edges. Remove skillet from oven.
  10. Arrange rolls with sides touching on top of hot dip (rolls will fit snugly and cover entire surface). (Be careful to not deflate rolls as you transfer to skillet)
  11. Bake for 15 to 20 minutes more or until rolls are golden and dip is hot.
  12. Bake for 10 minutes then sprinkle remaining 2 ounces of parmesan cheese over bread.
  13. Bake for about 5 additional minutes or bread is slightly browned.
  14. Remove from oven. Immediately lightly brush roll tops with melted butter.
  15. Let stand for 10 minutes before serving.

Recipe adapted from Better Homes and Gardens.

I just can’t even.  No words.  Which is sucky since I am required by Food Blog Law to write all the words.

Please don’t turn me in.

I will feed you full of cheesy ooey gooey melty luxurious fabulousness.

Or just send you the recipe.

I can’t be trusted.

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]]> http://iambaker.net/cheesy-skillet-spinach-artichoke-dip-baked-bread/feed/ 19 who is my tribe? http://iambaker.net/tribe/ http://iambaker.net/tribe/#comments Fri, 23 Jan 2015 19:59:09 +0000 http://iambaker.net/?p=47237 who is my tribe?

When I am passionate about something I go after it with everything in me.  Sometimes I forget to ask God if this is what He has in mind, and I end up getting rejected and hurt in my pursuit to reach earthly dreams. In those cases I fully take all the blame and know that […]

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When I am passionate about something I go after it with everything in me.  Sometimes I forget to ask God if this is what He has in mind, and I end up getting rejected and hurt in my pursuit to reach earthly dreams. In those cases I fully take all the blame and know that next time I need to make prayerful decisions!

But blogging, blogging is different.  At least, blogging for me is.

photo credit

See, my main blog is about baking.  Apparently baking isn’t considered a Christian topic. For years (and years and years) I have been rejected by the Christian blogging community. I am not faithful enough. I don’t talk about God enough. I don’t focus on Christianity enough.

On the flipside, the food blogging world has had a heck of a time accepting me too. To them I talk about God way too much.  I have stories around my recipes that are way to flowery.  I don’t swear and don’t align myself and outwardly support some liberal views. I don’t make everything farm to table. I don’t make everything from scratch. My blog is just not “foodie” enough.

For years and years I have quietly endured this grey line of rejection and doubt, not wanting to be defined as anything other than I am yet not knowing how to do that.


 Should I remove the “i am servant” section of my blog? Should I start a separate blog for faith stuff? Should I not talk about God and not make my beliefs known and not offer up prayers or seek prayers for others?

Should I ONLY talk about God? Should “i am baker” cease to exist if it is not promoting God like it should?

If the very same people who love, trust and believe in Jesus just like I do think I am not doing enough to promote the Christian community, then they must be right! I mean, these are His children!

I have laid awake in bed at night, wondering if it’s enough for Him. Wondering how else I can possibly further His kingdom, and not be so wrapped up in mine.

I have conformed, slightly, to a secular blogging world.  My recipes share less and less about God and more and more about calibrated ovens and the best chocolate cake recipes.

Then again, I have promoted my faith even more lately. I started a new “Daily Vlog” called Baking, Thinking & Praying where I share daily prayers and ask for any prayer requests.

I wrote a best selling book and dedicated it to my Heavenly Father. I made a “Faith Cake” with a cross in the center and wrote ad nauseam about my #fangirl antics about Beth Moore. (To which I received a personalized THANK YOU card for which blessed my socks off. #teamBeth)

But that was not enough to interest Christian book sellers.

Most recently, I reached out to a Christian bloggers conference and let them know that I would be very interested in speaking.  The focus of their conference is “to engage women by teaching blogging techniques and social media skill while also urging and encouraging women to live fully integrated lives with their faith and family.

THIS IS ME. This is what I do. This is what I live. I GOT THIS!

For the first time in my life, and no I am not exaggerating nor lying, for the first time in my life I have full confidence in my ability and value.

I know social media, I know how to teach social media, I know how to teach others to use social media in an influential way, and most importantly, I know Jesus. I serve Him, I adore Him, I talk with Him all throughout my day and try to make Him a part of everything I do.

Well, I sent off my “pitch” email the conference.  Giddy doesn’t describe it! The excitement was obvious to everyone around me.

The conference is not to be held for at least another 8 months and I knew I had a good chance at being considered. Most conferences are finalizing details and speakers days before the event is to be held! In my mind, this conference and this opportunity were exactly where God has me headed! I could not wait to be surrounded by like-minded women who are also passionate about living for Him.

Today the reply arrived.

“Hi Amanda, Thank you for inquiring, but our speaking roster is already full. Good luck with your work”

My heart sank. Like, really really sank. Reading more into that response more than I should have, I feel like the rejection is not based in a full speaking roster, but in that they were simply not interested in me.

There was no, “So great to hear from you… this conference is full but we will consider you for the next.” Hope was not conveyed.  It was just, no.

No. There is no room for you at this inn.

Not knowing my tribe, not being able to really fit in any community is taking a toll. The rejected tired mom of five in me wants to throw in the towel and tell them that they have won.  They are right, that I am not enough.

But the voice of truth tells me a different story. I know I have value. (Not something I could have ever said 1 year ago) I know I have a message, even if specific folks do not think they need nor want to hear it. I know that God has given me a platform and that there IS purpose in what I do.

This will definitely be a daily uphill battle of faith, but He is doing a mighty work in me. And I can’t help but hope that someday, these same people who label me as not enough, will surely see that I am.

Thank you Jesus, for being all the tribe I will ever need.  Thank you for using all of this to dredge up and discard everything that hinders Your likeness in me. (credit for that amazing sentence to Debi from barefaith.com)

UPDATE:

I talked about the follow up reply in my DailyVlog. Yes, she wrote back and yes she told me…

just go check it out.

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homemade brownies with peanut butter butterscotch ganache http://iambaker.net/homemade-brownies-peanut-butter-butterscotch-ganache/ http://iambaker.net/homemade-brownies-peanut-butter-butterscotch-ganache/#comments Fri, 23 Jan 2015 17:37:56 +0000 http://iambaker.net/?p=47227 Peanut Butter Butterscotch Chocoalte Ganache covered these Decadent Brownies!

My obsession with peanut butter & butterscotch has been well documented. It’s like the dream team to me.  Move over jelly, peanut butter has a new BFF. Adding peanut butter and butterscotch to ganache seemed like a good idea because clearly I look to add it to all the foods. All the cakes.  All the […]

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Peanut Butter Butterscotch Chocoalte Ganache covered these Decadent Brownies!

My obsession with peanut butter & butterscotch has been well documented.

It’s like the dream team to me.  Move over jelly, peanut butter has a new BFF.

Adding peanut butter and butterscotch to ganache seemed like a good idea because clearly I look to add it to all the foods. All the cakes.  All the brownies.

 Not only did it end up being a good idea, but a great one.  It’s not too egotistical to call my own ideas great is it?

Maybe a little. #shamespiral

But it is good.  Deliciously decadent in fact.  And I think it may just even convert everyone to be as obsessed with peanut butter and butterscotch as I am.

peanut butter butterscotch ganache

Ingredients

  • 5 ounces semi-sweet chocolate, rough chopped
  • 1/4 cup creamy peanut butter
  • 1 1/2 cups butterscotch morsels, divided
  • 1/2 cup heavy cream

Instructions

  1. Place the roughly chopped chocolate, peanut butter and 1/2 cup butterscotch morsels in a bowl and set aside.
  2. Heat the cream on the stove and bring to a simmer for 1-2 minutes.
  3. Remove pan from stove and pour the hot cream on top of the chocolate, peanut butter and butterscotch chips.
  4. Stir gently to combine and keep stirring until all morsels are melted.

Use this delicious Homemade Brownie Recipe for the base.  (This recipe is the perfect size for this recipe.)

To assemble brownies:
Prepare brownies according to recipe directions.
While brownies are baking, make ganache.
Remove hot brownies from oven and spread 1 cup butterscotch morsels over brownies.
Pour warm ganache over brownies and morsels. Gently tap pan on counter to level out ganache.
Allow brownies to cool to room temperature before serving.

Tips for Success:

Read the recipe and assembly instructions well before making.  The timing of the brownies and morsels and ganache is important.

I prefer the look and texture of an unmelted butterscotch morsel in the middle layer.  If you would prefer more ooey gooey, you can melt the butterscotch morsels in the microwave prior to putting on the brownie.  Simply spread out with an offset spatula.  Be careful!

I used semi-sweet chocolate for the ganache, but you can also use milk chocolate with success.

 

If you can’t wait (and I don’t recommend this as you could burn your tongue! Speaking from experience. Ahem.) and need to cut the brownie immediately, be prepared for ooey gooey hot chocolate brownie deliciousness.  A scoop of vanilla ice cream would be an amazing addition!

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]]> http://iambaker.net/homemade-brownies-peanut-butter-butterscotch-ganache/feed/ 23 1-22-15 http://iambaker.net/1-22-15/ http://iambaker.net/1-22-15/#comments Thu, 22 Jan 2015 15:58:51 +0000 http://iambaker.net/?p=47217 1-22-15

Baking, Thinking & Praying for Thursday, January 22, 2015 Baking CAKE!  Yay.  My favorite! Thinking about “noise” and “chatter” and what type of words we let in.  I want to make sure the words I let in are based in truth and positive.  So many people are unhappy and want others to join them.  Not […]

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Baking, Thinking & Praying for Thursday, January 22, 2015

Baking CAKE!  Yay.  My favorite!

Thinking about “noise” and “chatter” and what type of words we let in.  I want to make sure the words I let in are based in truth and positive.  So many people are unhappy and want others to join them.  Not today!

Praying for wisdom!  ALWAYS.

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skinny chocolate raspberry cake http://iambaker.net/skinny-chocolate-raspberry-cake/ http://iambaker.net/skinny-chocolate-raspberry-cake/#comments Wed, 21 Jan 2015 19:11:25 +0000 http://iambaker.net/?p=47207 Skinny Chocolate Raspberry Cake with Raspberry Buttercream!

I will only eat a skinny cake if it tastes like it is a fat cake. Because if I am eating cake, I want a good cake.  I think it’s safe to say that bad cake makes unicorns and newborn babies cry. Unicorns and newborn babies are sensitive to these things, of this I know. […]

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Skinny Chocolate Raspberry Cake with Raspberry Buttercream!

I will only eat a skinny cake if it tastes like it is a fat cake.

Because if I am eating cake, I want a good cake.  I think it’s safe to say that bad cake makes unicorns and newborn babies cry.

Unicorns and newborn babies are sensitive to these things, of this I know.

Now when I am making a “skinny” anything, I find that fruit is always a part of it.

Fruit is nature’s candy, right?  My Grandma Audrey has been telling me that since I was a kid, and she knows everything.

Because, grandma.

skinny chocolate raspberry cake

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 1/4 cup applesauce
  • 3/4 cup vanilla yogurt (you can use Greek yogurt)
  • 2 teaspoons vanilla extract
  • 2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup good-quality cocoa powder
  • 3/4 cup milk (I prefer whole, but skim milk will work fine)
  • 1 cup mini semisweet chocolate chips
  • 1 pint raspberries
  • store bought chocolate syrup
  • Raspberry Buttercream
  • 1/4 cup butter, room temperature
  • 1 teaspoon McCormick® Raspberry Extract
  • 1 cup confectioners sugar
  • 2 teaspoons milk

Instructions

  1. Preheat oven to 350 degrees F and prepare (spray or butter and flour) two 8-inch round cake pans.
  2. Warm the coconut oil in microwave for up to 30 seconds; you want it softened or even melted (but not hot to the touch).
  3. Pour coconut oil into stand mixer with paddle attachment.
  4. Add in brown sugar, applesauce, yogurt and vanilla extract, and mix until combined.
  5. In a separate bowl sift together flour, baking powder, baking soda, salt and cocoa powder.
  6. With mixer on low, slowly add a third of the dry ingredients into the applesauce mixture, alternating with the milk. Keep alternating until the dry ingredients and milk are gone.
  7. Remove bowl from stand mixer and fold in chocolate chips by hand.
  8. Divide batter between two cake pans. Bake at 350 degrees for 22 to 26 minutes or until an inserted toothpick is removed clean. (Cooking times can vary depending on quality of ingredients and weather conditions.)
  9. Cool cakes in pan for 5 minutes and then transfer to wire rack.
  10. Raspberry Buttercream
  11. Beat butter and raspberry extract in large bowl with a handheld mixer until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently.
  12. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.
  13. To assemble cake
  14. Place one cooled layer of cake on cake stand. Cover with raspberry buttercream. (You can allow it to slightly spill out over sides)
  15. Place other cooled layer of cake on top.
  16. Pile raspberries in center of cake and stack as high and you are comfortable with.
  17. Drizzle chocolate syrup over top.
  18. Can be stored in fridge for 1 day before serving.
  19. If you need to store for longer, consider adding a 2-3 tablespoons of simple syrup over each cake to keep moist. (the cake will no longer be 'skinny')

Tips for success:

I found this cake best served when slightly warm, HOWEVER, that means the buttercream might be runnier than you would want.  Cake can be served chilled, but may seem more dense.

Variations:

Triple the Raspberry Buttercream recipe above and cover the cake with it.

Place extra raspberries on top of the buttercream in between the cakes.

Add raspberry extract to the cake batter, about 1 tablespoon.

Replace buttercream with Homemade Whipped Cream, where you can control the sugar. (swap out the peppermint with vanilla in that recipe)

Add many varieties of fruit to make a Naked Skinny Fruit Cake.

I love a good layer cake, I love a flavorful buttercream, I love chocolate, I love raspberries and chocolate and I love that I can eat a whole piece and not feel like I needed to run 5 miles.

And I have a feeling you will love this cake too.

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]]> http://iambaker.net/skinny-chocolate-raspberry-cake/feed/ 22 1-21-15 http://iambaker.net/1-21-15/ http://iambaker.net/1-21-15/#comments Wed, 21 Jan 2015 15:57:57 +0000 http://iambaker.net/?p=47205 1-21-15

Baking, Thinking & Praying for Wednesday, January 21, 2015 Ignore (or try to) the weird hair sticking out of my ear.  DOH Advice for the day: MAKE YOUR OWN PATH in this world! Praying for Ashley, Ryan & Miles from CenterCutCook.com.

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Baking, Thinking & Praying for Wednesday, January 21, 2015

Ignore (or try to) the weird hair sticking out of my ear.  DOH

Advice for the day: MAKE YOUR OWN PATH in this world!

Praying for Ashley, Ryan & Miles from CenterCutCook.com.

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peanut butter brownie caramelitas http://iambaker.net/peanut-butter-brownie-caramelitas/ http://iambaker.net/peanut-butter-brownie-caramelitas/#comments Tue, 20 Jan 2015 00:44:42 +0000 http://iambaker.net/?p=47192 Carmel Brownies with Peanut Butter!

Not really sure I can call these carmelita’s, but if not I am hoping the carmelita police is busy pursuing other more serious offenders. I kinda love the name ‘brownie carmelita’ and want to keep it so please don’t tell me if it is completely being used out of context. But you can see why […]

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Carmel Brownies with Peanut Butter!

Not really sure I can call these carmelita’s, but if not I am hoping the carmelita police is busy pursuing other more serious offenders.

I kinda love the name ‘brownie carmelita’ and want to keep it so please don’t tell me if it is completely being used out of context.

But you can see why right?  I mean, yeah.  That carmel is pretty much all over the place with it’s awesome buttery smooth richness.

They looked harmless enough at first.  But then I started cutting into them… and the crispy flakey chocolately crust cracked under the pressure of my knife.

Just under the surface was this river of golden carmel.

I may have shed a tear of joy, or maybe it was drool but either way it was hard to contain my excitement.

peanut butter brownie caramelitas

Ingredients

  • 1 cup butter melted, then cooled
  • 4 eggs
  • 2 teaspoons McCormick® vanilla
  • 2 cups white sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup peanut butter morsels
  • Caramel Sauce
  • 1 eleven ounce bag of Kraft® Caramel Bits
  • 1 teaspoon McCormick® vanilla extract
  • 1/2 cup milk

Instructions

  1. Melt butter in microwave and set aside to cool slightly.
  2. Sift together all dry ingredients in a large bowl.
  3. In a medium bowl, beat the eggs with the vanilla. Add into the dry ingredients and gently stir.
  4. Pour the melted butter into brownie mixture and mix until just incorporated.
  5. Spread 1/2 of the brownie batter (about 2 cups) into a prepared 9-inch square pan and bake for 10-12 minutes at 350 degrees.
  6. Caramel Sauce
  7. Place caramel bits in a medium saucepan and turn heat to medium-low. Add in milk and stir until all caramel bits are melted (about 5 minutes). Remove from heat and add in vanilla, stir to full incorporate.
  8. When time is up, remove brownie from oven and cover with 1 cup of peanut butter morsels.
  9. Pour caramel sauce over over peanut butter morsels.
  10. Cover caramel sauce with remaining two cups of brownie batter.
  11. Bake for 18-20 minutes, or until edges start to get a little dark.
  12. Remove from oven and allow to cool completely, at least 4 hours.

Recipe adapted from Best Homemade Brownies and inspired by Carmelitas.

Tips for Success:

I mention in the recipe to use a prepared pan.  For this recipe specifically, I recommend lining the pan with parchment paper that extends up over the sides.  Carmel can be very sticky and unforgiving when washing dishes!  Not only does the parchment help you to easily remove the brownies from the pan, but also means there is one less dish to wash.

You are baking one layer of brownie then immediately adding some peanut butter morsels over top, then covering the morsels with hot caramel. (and THEN the remaining uncooked brownie batter) Even though there is a lot of heat there, not all the morsels will melt.  I preferred the texture of unmelted morsels, but if you prefer you can melt the morsels first and spread on with an offset spatula.

Make sure that you allow the brownies to cool before cutting.  The caramel does need the time to cool so that it may slightly solidify.

If you happen to love brownies and peanut butter and carmel… I cannot recommend these brownies more. They seriously are one of the BEST brownies I have ever made and eaten and I will be making them for everyone that comes over.  Be warned!

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