i am baker http://iambaker.net Confections & Creations Tue, 22 Jul 2014 11:59:24 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.1 cherry limeade cake http://iambaker.net/cherry-limeade-cake/ http://iambaker.net/cherry-limeade-cake/#comments Tue, 22 Jul 2014 11:52:24 +0000 http://iambaker.net/?p=44661 Cherry Limeade Cake!
After having recently made these Cherry Limeade Cupcakes, I haven’t stopped thinking about them.  Maybe ‘thinking’ isnt the best world.  More like obsessing.  It is by far one of the best cupcakes I have ever tasted, and now… it’s a cake.   A simple cake adorned with cherries.  It really is simple too; easy to... 

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Cherry Limeade Cake!

After having recently made these Cherry Limeade Cupcakes, I haven’t stopped thinking about them.  Maybe ‘thinking’ isnt the best world.  More like obsessing.  It is by far one of the best cupcakes I have ever tasted, and now… it’s a cake.

 

A simple cake adorned with cherries.  It really is simple too; easy to assemble, easy to bake, easy to decorate and so easy to eat.  As a matter of fact, this is the second Cherry-Limeade Cake I have made in 3 days.

It’s that good.

 

As if the cake itself being awesome wasn’t enough, that frosting.

At a very weak moment in my life I may or may not have piped it directly into my mouth.  Like, 13 times.  Give or take.

 

The combination of the tart lime cake and the sweet cherry buttercream is enough to make you weak in the knees.

So just sit down while you eat it ok?

limeade cake with cherry buttercream

Ingredients

  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 tsp. pure vanilla extract
  • 4 tbsp lime juice, divided
  • 1 tbsp lime zest
  • Frosting
  • 3 cups powdered sugar (confectioners sugar)
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice

Instructions

  1. Heat oven to 350 degrees. Prepare two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
  4. Add in vanilla, 2 tablespoons of lime juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
  5. Remove from mixer then fold in lime zest with spatula.
  6. Divide batter evenly between two cake pans. Bake at 350 degrees for about 20-22 minutes, or until an inserted toothpick is removed clean.
  7. Transfer cakes tin to a wire rack.
  8. Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the each cake.
  9. Let cakes cool completely and dry before topping with cherry frosting.
  10. Frosting
  11. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  12. Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
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The main difference between the cake and the cupcakes was texture;  I found the cake to be a bit more dense.  I also added an additional tablespoon of lime juice to the cake.

A couple tips for success:

It is important that your ingredients are at room temperature before assembling and baking.

Don’t over mix cake batter!  (Not speaking from experience or anything, ahem.)

Make sure the lime juice is fresh squeezed.

Brush the lime juice onto the cakes while they are still warm.

 

I absolutely insist that you make this cake immediately.  Well, not immediately immediately, but sometime in the near-soon future.  Of just call your bestie and tell them to make it for you.  Besties are good like that.

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Blueberry Lemon Skillet Rolls http://iambaker.net/blueberry-lemon-skillet-rolls/ http://iambaker.net/blueberry-lemon-skillet-rolls/#comments Sun, 20 Jul 2014 13:02:08 +0000 http://iambaker.net/?p=44636 Blueberry & Lemon Cinnamon Roll Breakfast Skillet
I have a brilliant idea.  Drop everything and go make these.  Seriously.  They are simple to do but produce a surprisingly delicious result!   I am hard pressed to get the kids a delightful hot breakfast in the summer, but I think that should change. The nice thing about this uncomplicated recipe is that I... 

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Blueberry & Lemon Cinnamon Roll Breakfast Skillet

I have a brilliant idea.  Drop everything and go make these.  Seriously.  They are simple to do but produce a surprisingly delicious result!

 

I am hard pressed to get the kids a delightful hot breakfast in the summer, but I think that should change.

The nice thing about this uncomplicated recipe is that I can change it up!  Use plain biscuits, use a differnet fruit, make my own glazes… and none of those changes add any more prep time!

 

But for me, this was the winning combination.   Cinnamon roll (hello perfect breakfast food) covered in lemon infused blueberries that playfully burst in a flavor explosion with each bite.  Not to mention the sweet glaze dripping off of every fork full.

The end.

Kidding.

But really.

Blueberry Lemon Skillet Rolls

Ingredients

  • 1 can cinnamon rolls with icing (should have 8 rolls)
  • 3/4 cup fresh blueberries
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. Heat oven to 400°F. Prepare a 12-inch cast-iron skillet with butter.
  2. Open cinnamon rolls and separate dough into 8 rolls; set icing aside. Flatten each roll slightly with your hand and arrange rolls in single layer to fill skillet. (My rolls did not fill the entire space of the skillet so the had them mostly in the center.)
  3. In small bowl, mix blueberries, sugar, lemon juice and cornstarch and then pour on top of rolls.
  4. Bake 15 to 18 minutes or until golden brown.
  5. Remove lid from the icing container and microwave for about 10 seconds, until it is pourable.
  6. Right out of the oven, drizzle icing over rolls.
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Recipe just barely adapted from Just a Pinch.

If you want to make additional glaze here is an easy recipe:

1 tablespoon butter melted

1 cup powdered sugar

3-4 teaspoons fresh squeezed lemon juice

Stir together butter, 3 teaspoons lemon juice and powdered sugar in small bowl. Stir in more lemon juice if needed, you want the glaze to be smooth and can be drizzled easily.

 

 

Next on my list of things to do?  Buy another skillet so I can make more of these at once!  With a family of seven, these were gone in 3 minutes flat!

Nest next on my list?  Try these with cinnamon rolls made from scratch!

Next, next next on my list?  Finding that darn list.

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heath brownie dessert pizza http://iambaker.net/heath-brownie-dessert-pizza/ http://iambaker.net/heath-brownie-dessert-pizza/#comments Fri, 18 Jul 2014 14:27:11 +0000 http://iambaker.net/?p=44619 Heath Brownie Dessert Pizza!
Have you noticed I have been on a dessert pizza kick?  It’s really quite a fun way to enjoy a treat after dinner.  Or before dinner.  Or all day long.   This dessert pizza was inspired by my Heath Cake.  That cake is da bomb.  (As is using hip terminology from the 90′s.  It just... 

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Heath Brownie Dessert Pizza!

Have you noticed I have been on a dessert pizza kick?  It’s really quite a fun way to enjoy a treat after dinner.  Or before dinner.  Or all day long.

 

This dessert pizza was inspired by my Heath Cake.  That cake is da bomb.  (As is using hip terminology from the 90′s.  It just makes me cooler.  Right?)

 

And it really was pretty easy!  I made the brownie, cooled it, then covered it in a little more than a cup of buttercream.  Then whipped up some chocolate ganache (recipe below), and then covered in heath bits.

But just the bits weren’t enough, so I loaded up my five kids and went to the store to buy a huge bag of mini Heath bars.  I have been to the grocery store four times in four days.  With my five kids.  There were a couple moments there when I wanted to “accidentally” walk into the liquor store instead of the grocery store.

But I didn’t.  It’s much more fun to be sober for all this fabulousness.

Just kidding, I am dominating a bottle of wine later tonight.  It’s Friday!

 

Back to the pizza.

It’s good.

It’s sweet.  Brownies with frosting and frosting and then candy bars?  Yes, I think sweet is an appropriate description.  Also, ridiculous, insane and cavity inducing.

I used my Homemade Brownie Mix recipe for the brownies.  It makes a smaller batch, so is perfect for this recipe as it just perfectly covers a 12-inch round pizza pan.  Bake the brownies for about 18-22 minutes, or until an inserted toothpick is removed clean.

I recommend a 1/2 batch (or even a 1/4 batch!) of this  Basic Buttercream.  I used about 1 1/2 cups on the pizza, and you can use more or less depending on your preference.  I had quite a bit of crumbs in my frosting due to the amazing flaky layer of deliciousness on the brownie.  If you want no crumbs in your buttercream, you can chill the brownie prior to frosting.

The ganache recipe was a little different from my normal, so I will be focusing on that recipe in the post.  I pour the ganache on then spread it evenly over the buttercream with a small offset spatula.

pourable chocolate ganache

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 5-6 tablespoons heavy cream

Instructions

  1. Pour chips into a microwave safe bowl and add 2 tablespoons heavy cream.
  2. Heat for 30 seconds then remove and stir. Chips should be half melted.
  3. Add in 1 tablespoon heavy cream.
  4. Return to microwave for up to 30 seconds.
  5. Remove and stir until chips are all melted.
  6. This is where you will want to gauge how runny you want the chocolate to be; I added in 2 more tablespoons of heavy cream, one at a time, and stirred after each. I would consider this a "spreadable" consistency, as in it was easily spread over the dessert pizza.
  7. To make it much more pourable, add in 1-2 more tablespoons of heavy cream and stir until incorporated.
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The Heath chips were purchased as were the candy bars.  I did chop the mini Heath bars in half and then sprinkled on top of the pizza.

 

So there you have it, a super indulgent and sugary way to enjoy dessert!  Which is basically what my blog is.

I see a new tag line in my future!

Check out my other Dessert Pizza’s!

peanut butter marshmallow dessert pizza

rustic blueberry dessert pizza

mini rainbow fruit pizza’s

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peanut butter cookies http://iambaker.net/peanut-butter-cookies/ http://iambaker.net/peanut-butter-cookies/#comments Thu, 17 Jul 2014 12:06:18 +0000 http://iambaker.net/?p=44602 Perfect peanut butter cookies!
This classic cookie is always a treat for kids and adults alike!   I discovered this recipe on allrecipes.com, where it is called “best ever peanut butter cookies ever” and has over 700 reviews. I think it is named appropriately! One thing I found interesting is the fact that these cookies do not contain any... 

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Perfect peanut butter cookies!

This classic cookie is always a treat for kids and adults alike!

 

I discovered this recipe on allrecipes.com, where it is called “best ever peanut butter cookies ever” and has over 700 reviews.

I think it is named appropriately!

One thing I found interesting is the fact that these cookies do not contain any flour.  I am slightly addicted to gluten and never thought I could get a thick cookie with a great crumb without it… but I was wrong!

The only changes I made were to halve the recipe (that is like the first time I have ever said that, so weird) added brown sugar and increased the vanilla.  I love vanilla!  So basically I am sticking to the original recipe and am thankful to the creator.

And the Creator. Can I get an Amen?

 

As much as I want to personalize things and make them my own, this is one cookie that I am not willing to mess with. I absolutely adore the iconic criss cross pattern and wouldn’t change it for a million billion dollars.

Ok, ok, so I would probably change it for like $20 but whatever.

best ever peanut butter cookies

Ingredients

  • 1 cup peanut butter (I use chunky)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets.
  2. In a medium bowl, all all ingredients and stir together until smooth.
  3. Roll into 1 inch balls and place 2 inches apart onto the prepared cookie sheets. Flatten each ball with a fork, making a criss-cross pattern.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Be sure to head on over to my Butterscotch Peanut Butter Marshmallow Dessert Pizza where I also used this recipe!

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What am i saying? http://iambaker.net/what-am-i-saying/ http://iambaker.net/what-am-i-saying/#comments Wed, 16 Jul 2014 13:26:57 +0000 http://iambaker.net/?p=44580 Proverbs 10:21
Today’s special guest is Karen Hossink from the blog Surviving Motherhood.  I have known Karen for many years and find her heart and dedication to Jesus truly inspirational.  She is a talented writer, author, singer and mentor.  Karen’s blog, Surviving Motherhood, is a sacred, happy place full of encouragement and support.   Last week the sermon... 

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Proverbs 10:21

Today’s special guest is Karen Hossink from the blog Surviving Motherhood.  I have known Karen for many years and find her heart and dedication to Jesus truly inspirational.  She is a talented writer, author, singer and mentor.  Karen’s blog, Surviving Motherhood, is a sacred, happy place full of encouragement and support.

 

Last week the sermon at church was all about our words.

A few days ago someone asked me, The peace that comes over you hearing a graceful melody – is that how you are heard?

And every day since the beginning of the month, I have been reading a chapter of Proverbs.

Words – what I say, how I say it, and the way in which it’s heard – have been heavy on my mind. Because I am becoming more and more aware just how powerful our words are. To build up, or to tear down.

I am a woman, so – by nature – a lot of words come out of my mouth. My husband hears them. My kids hear them. The folks where I work hear them. My friends hear them. And when I am particularly excited or angry, my neighbors hear them, too.Words, words, words!

But what are they accomplishing?

Proverbs 10: 11a says, “The mouth of the righteous is a fountain of life.” Verse 21 of the same chapter says, “The lips of the righteous nourish many.” And I find myself drawn to that image – a fountain of life, nourishing many. Yes! That is what I want my words to accomplish.

So, I’ve started doing something.

Besides being more intentional about speaking my love to others, and handing out compliments and encouraging words on a regular basis, I have started copying a few biblical authors. I noticed at the beginning and ending of just about every letter written in the New Testament, the author uses words like, “Grace and peace be yours in abundance.” (1 Peter 1:2) “Grace and peace from God the Father and Christ Jesus our Savior.” (Titus 1:4) “The Lord be with your spirit. Grace be with you.” (2 Timothy 4:22)

Photo by Marina Bromley on Meet Me in the Meadow

And I thought, Wow. How great would it be to receive a greeting like that on any given day? But – who talks like that???

I mean, really. Nobody talks that way anymore, do they?

Well, I decided I’m going to start. I am using greetings like those when I end an email or a text message. I am working on practicing those greetings verbally, too. I realize I might sound strange to most people, but I want my words to be a fountain of life which nourish many people. And if that makes me sound strange? So be it!

 Will you join me in this quest to speak life?

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peanut butter marshmallow butterscotch pizza http://iambaker.net/peanut-butter-marshmallow-butterscotch-pizza/ http://iambaker.net/peanut-butter-marshmallow-butterscotch-pizza/#comments Wed, 16 Jul 2014 12:47:11 +0000 http://iambaker.net/?p=44586 Peanut Butter Marshmallow Butterscotch Dessert Pizza!
This dessert pizza is amazing. If you only ever make one thing from my blog ever… please let it be this. My first bite of this sweet (oh so sweet) pizza was bliss.  Pure bliss. I had visions of world peace.  Kids getting along.  Hour long pedicures.  Laundry done.  Basically everything was right in the... 

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Peanut Butter Marshmallow Butterscotch Dessert Pizza!

This dessert pizza is amazing.

If you only ever make one thing from my blog ever… please let it be this.

My first bite of this sweet (oh so sweet) pizza was bliss.  Pure bliss.

I had visions of world peace.  Kids getting along.  Hour long pedicures.  Laundry done.  Basically everything was right in the world for just a moment.

 

That right there is a dessert pizza.

And it is amazing.  The flavor combination is based off of this Butterscotch Peanut Butter Cake I made.  (That cake is amazing as well!!)

 

It is a layer of peanut butter cookie, marshmallows, then my super special unique peanut butter and butterscotch sauce.

The sauce.

It’s magical.

Maybe even has healing powers.

Or the ability to turn crappy days into fantastic days.  I don’t know for certain, but I am willing to test it out as much as possible.

 

I think the real testimony was my husband.  I asked him what he thought and he said,

“That is probably one of the best desserts I have ever had in my life.”

(unlike me, he is not prone to exaggeration, so this was a big statement.)

He then went on to say, “I don’t even like marshmallow.  Or peanut butter desserts.  But there is something about this that once all together, is very good.”

I am sure he meant to say AMAZING, AWESOME, FANTASTIC, PHENOMENAL.  Also, did you know he doesn’t use exclamation marks with wild abandon like I do?!?!

Men.

peanut butter marshmallow butterscotch pizza

Ingredients

    Peanut Butter Cookie Crust
  • 1 cup peanut butter (creamy or crunch is fine)
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • pinch salt
  • 2-3 cups miniature marshmallows
  • Peanut Butter Sauce
  • 1/2 cup peanut butter (I use chunky)
  • 1 stick butter (1/2 cup)
  • 1/2 cup butterscotch chips

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Place a piece of parchment paper on a 12-inch round pizza pan.
  2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the egg then stir in the baking soda, vanilla and salt.
  3. Place mixture on parchment paper. Get out another piece of parchment and lay on top. With a rolling pin, flatten out peanut butter dough to fit the 12-inch pizza pan. Remove top piece of parchment paper.
  4. Bake for 8-10 minutes or until the center does not look wet. (Slightly underdone is ok, as you will be placing it back into the oven.)
  5. In a medium saucepan, melt butter and peanut butter over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Remove from heat and stir continually until mostly melted. There will be chunks in the bottom of the pan, this is ok. Set aside.
  6. Remove peanut butter crust from oven and immediately place mini marshmallows evenly over the crust.
  7. Turn oven to broil then put the crust with marshmallows back into oven. Watch closely and remove after about 1 minute, or right when the marshmallows start to turn golden.
  8. Pour sauce over marshmallows.
  9. Pizza can be served immediately. (Best served warm or at room temperature)
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I spent quite a bit of time finding the perfect peanut butter cookie crust.  I ultimately went with a recipe that does not utilize flour, and find that the texture and consistency perfectly compliment the pizza.

 

This entire dessert pizza took less than 30 minutes to prepare, bake and eat.  Er… ah… um, to prepare and bake.  It’s actually more like 15 minutes.

I don’t even need to tell you to “Enjoy!”.  I already know you will.

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Blueberry Dessert Pizza http://iambaker.net/blueberry-dessert-pizza/ http://iambaker.net/blueberry-dessert-pizza/#comments Tue, 15 Jul 2014 13:32:50 +0000 http://iambaker.net/?p=44567 Rustic Blueberry Dessert Pizza!
In the spirit of experimentation, I have been trying out various dessert recipes.  Trying new things is something I am making a conscious effort to do more of here at i am baker.  (So if you have requests, do let me know!)   You may have noticed the change, maybe not.  In the last three... 

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Rustic Blueberry Dessert Pizza!

In the spirit of experimentation, I have been trying out various dessert recipes.  Trying new things is something I am making a conscious effort to do more of here at i am baker.  (So if you have requests, do let me know!)

 

You may have noticed the change, maybe not.  In the last three weeks I have posted considerably more.  This is completely unlike me, as I used to post once a week or less.  But I love the challenge and the new personal goals that have been established.

There are some really positive changes happening around here and I am truly excited where it’s leading me.  I hope you will consider coming along for the ride!  It is definitely more fun with you!

I get asked on Facebook and Google+, “How can I get emails when you post?” Here is the easiest way to do that… simply locate this box on the right hand side of my blog and enter your email address.

It is by far the best way to know when I am updating and to be the first to get access to some pretty fun desserts!

Back to dessert pizza.  One of the best things about this is the shortbread cookie crumble on top of the pizza.  I asked my sweet Parker if he would help out and he was happy to lend a hand.

Ha!  I seriously need to stop laughing at my own jokes.  That or just keep on laughing.

I think I will choose laughing. It’s helps you lose weight right?  And after this pizza that is a good thing.

 

So this is a layer of cinnamon and sugar pizza, a cream cheese layer, a blueberry pie filling layer, then shortbread crumbles.

Not too shabby eh?

Blueberry Dessert Pizza

Ingredients

  • 1 12" thin pizza crust, pre-made
  • 2 tablespoon butter, melted
  • 1/4 teaspoon cinnamon
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 3/4 cup powdered sugar
  • 2 tablespoon brown sugar
  • 1 can (21 oz.) blueberry pie filling
  • 1 cup crushed shortbread cookies

Instructions

  1. Heat oven to 350.
  2. Mix 2 tablespoons of melted butter with cinnamon and brush over the entire pizza crust.
  3. Bake crust for about 5 minutes or until crust is golden brown, then allow crust to cool.
  4. In a stand mixer, blend together cream cheese, softened butter and vanilla until light and fluffy.
  5. Add powdered sugar and brown sugar and mix well.
  6. Carefully spread cream cheese mixture evenly over pizza crust.
  7. Add an even layer of blueberry filling.
  8. Generously sprinkle top of pizza with crushed shortbread cookies. (I use Walkers and used 6 round cookies)
  9. Serve cool.
  10. (Contrary to my pictures, no forks needed!)
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Recipe just barely adapted from Boboli.com.

These four pieces look about right.  The kids can split the small ones.

 

 

I know I have a fork in the picture, but in my defense, I took the picture before actually trying the pizza.  Once I actually had a bite, it was immediately apparent that this was a job for the ole hands.  No utensils needed!

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Neapolitan Fudge http://iambaker.net/neapolitan-fudge/ http://iambaker.net/neapolitan-fudge/#comments Fri, 11 Jul 2014 12:21:55 +0000 http://iambaker.net/?p=44556 Neapolitan Fudge! A Great NO BAKE dessert!
When I had the brilliant idea to create a Neapolitan Fudge I was SO excited to get started!  Then I googled it and realized that everyone has made a Neapolitan Fudge and alas, “my” idea was not so brilliant after all. My next mission was finding the best possible recipe.   It’s actually rather odd... 

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Neapolitan Fudge! A Great NO BAKE dessert!

When I had the brilliant idea to create a Neapolitan Fudge I was SO excited to get started!  Then I googled it and realized that everyone has made a Neapolitan Fudge and alas, “my” idea was not so brilliant after all.

My next mission was finding the best possible recipe.

 

It’s actually rather odd how I decided upon this particular fudge.  I found the recipe on Taste of Home and it actually didn’t get a great review.  People were complaining that:

“Tastes like frosting in a cube. I wish I had read the reviews before I spent the money on the ingredients!”

Not fudge!!! More like cream cheese frosting!! Very disappointing!”

“Tastes good but should not be called Fudge…maybe “Looks Like Fudge”, but definitely is not Fudge.”

WHAT IS WRONG WITH THESE PEOPLE?

I mean… a fudge that tastes like FROSTING?  Cream Cheese frosting?  

Frosting in a Cube?

THAT IS EXACTLY WHAT I WANT.

It’s like those complainers were speaking my love language.

 

At the end of the day I was super happy with this “fudge”.  I put fudge in quotations because I am not sure why someone thought it wasn’t fudge, because that is exactly what I thought it was after my first bite.  What makes something not-fudge-like?

Neapolitan Fudge

Ingredients

  • Chocolate Layer
  • 1/2 package (4 ounces) cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 8 ounces milk chocolate, melted and cooled
  • Raspberry Layer
  • 1/2 package (4 ounces) cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 8ounces white baking chocolate, melted and cooled
  • 1 tablespoon McCormick Raspberry Extract
  • 2-3 drops red gel food coloring (optional)
  • Vanilla Layer
  • 1/2 package (4 ounces) cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 8 ounces white baking chocolate, melted and cooled

Instructions

  1. Line a 9-in. x 9-in. baking pan with parchment and set aside.
  2. In a stand mixer with paddle attachment, beat 4 ounces cream cheese until fluffy.
  3. Gradually beat in confectioners' sugar and then add in the melted milk chocolate.
  4. Spread into prepared pan. (I pressed the layer down as flat as I could.) Refrigerate for 10 minutes.
  5. Raspberry Layer
  6. In a stand mixer, beat cream cheese until fluffy.
  7. Gradually beat in the confectioners' sugar.
  8. Beat in melted white chocolate and raspberry extract. Tint with food coloring if desired. Spread over top.
  9. Vanilla layer
  10. In stand mixer, beat 4 ounces cream cheese until fluffy.
  11. Gradually beat in confectioners' sugar. Beat in melted white chocolate.
  12. Carefully spread over chocolate layer, trying to get layer as flat and even as possible. Refrigerate for 10 minutes.
  13. Cover and refrigerate for at least 2 hours or overnight.
  14. Using parchment paper, lift fudge out of pan. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
  15. Read more:
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Normally for Neapolitan I use all things strawberry, and you certainly still can in this instance, (as the flavoring is from raspberry extract, it can easily be switched out for strawberry) but I have to tell you, I really liked the raspberry!

 This fudge is a fabulous way to get a delicious treat on a hot summers day.  Plus it’s just plain pretty.

Check out some of my other Neapolitan Desserts!

Check out some of my other Neapolitan Desserts:

Neapolitan Rose Cake

Neapolitan Bars

Neapolitan Rose Spritz Cookies

Neapolitan Cupcakes

Neapolitan Cheesecake

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rich chocolate truffle pie http://iambaker.net/rich-chocolate-truffle-pie/ http://iambaker.net/rich-chocolate-truffle-pie/#comments Thu, 10 Jul 2014 03:04:38 +0000 http://iambaker.net/?p=44538 Rich Chocolate Truffle Pie!
Have you noticed I am doing a week of No-Bake desserts?  It’s so gloriously warm/hot/cold here that I have not wanted to turn on my oven.   (Cold only at night, it was 57 the other night!  But other than that I am LOVING the weather.)   Now I know this is a chocolate pie,... 

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Rich Chocolate Truffle Pie!

Have you noticed I am doing a week of No-Bake desserts?  It’s so gloriously warm/hot/cold here that I have not wanted to turn on my oven.

 

(Cold only at night, it was 57 the other night!  But other than that I am LOVING the weather.)

 

Now I know this is a chocolate pie, but I promise there is no oven involved.

It’s all glorious chocolate.   With a fabulous shortbread crust and smooth homemade whipped cream of course.

 

My husband said it was “too rich” and “too chocolately” and I was all, “Who are you?  We don’t say such things in this house!”

And he was all, “Are there any Strawberry Shortcake Cups left?”

And I said, “Shame on you!  This is CHOCOLATE!”

And he looked at me in disbelief. “I don’t LIKE chocolate.”

I cried, “I feel like I don’t even KNOW YOU!”

 

And with that a part of me died.

But then I realized that there is more for me so WOO HOO!

Game on.

rich chocolate truffle pie

Ingredients

  • 12 ounces semisweet chocolate chips
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup sifted confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1 (9 inch) prepared shortbread pie crust
  • Optional: Whipped cream for top of pie and extra shortbread cookies to sprinkle.

Instructions

  1. In microwave dish combine chocolate chips and 3/4 cup of the heavy cream.
  2. Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth.
  3. Cool to room temperature.
  4. Stir in sugar & vanilla. Set aside.
  5. In a stand mixer, beat the remaining cream until soft peaks form (3-5 minutes). Remove bowl from stand mixer and fold in chocolate mixture, 1/3 at a time. Carefully spoon into crust.
  6. Refrigerate at least 8 hours before serving.
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Slightly adapted from allrecipes.com

If you want to make your shortbread crust from scratch you can use this shortbread cookie crust recipe, and I do recommend using Walkers.  There is just no comparison in rich buttery flavor.

 

Did I mention that I got this whole pie to myself?  And it was still gone in 2 days.  **shame spiral**

Check out my other No-Bake desserts!

 Strawberry Shortcake Mousse Cups

 Snickers Special-K Bars (these are now illegal in 48 states)

Neapolitan Cheeseake

And my new book, Surprise-Inside Cakes!

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baking with twin cities live http://iambaker.net/baking-with-twin-cities-live/ http://iambaker.net/baking-with-twin-cities-live/#comments Wed, 09 Jul 2014 12:14:44 +0000 http://iambaker.net/?p=44523 Easy Ring Pop Cake!
I had so much fun hanging out with Elizabeth and the crew from Twin Cities Live.  They are such a classy group of talented individuals, I always feel at home and totally comfortable there! The more I get to hang out with Elizabeth the more I love her.  She has a fabulous blog called Home... 

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Easy Ring Pop Cake!

I had so much fun hanging out with Elizabeth and the crew from Twin Cities Live.  They are such a classy group of talented individuals, I always feel at home and totally comfortable there!

The more I get to hang out with Elizabeth the more I love her.  She has a fabulous blog called Home to Homestead which is really quite amazing.  She is also PREGNANT with her first baby and is due in December!!  I see some baby inspired cakes in her future…

This is my most recent segment.  Please ignore the ridiculous red apron I am wearing!  It was a last minute decision and I should have taken off my big coat with buttons and buckles on it first.  So yeah, it’s definitely not my best look.  I promise I am not 12 months pregnant.

Hope you enjoy the surprise inside cake!  I based the concept off of this cake that I did in 2011.

 

This was the other cake, and this design could not be easier. Simply buy some ring-pops, then insert them into the cake.   I used all red, or “ruby” ring-pops in my cake, but you can use any color or flavor you would like.  Kids love getting their pop out of the cake and having a extra special treat!

***Here is one of my other recent segments with them.

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