Tuesday, July 24, 2012
Some things in life are not with the time, effort, or calories. Unbalanced cobbler is one of them. Unbalanced as in either too-much-fruit-not-enough-biscuit or too-much-biscuit-not-enough-fruit. I often find that, due to fruit shrinkage when the fruit cooks, the latter occurs by accident. NOT ON MY WATCH, do you hear me?? NOT ON MY WATCH!!! Plus, when there is a lot of fruit you can pretend it cancels out the calories by being healthy and you can eat it for breakfast. :-) Thus, I make a 'deep dish' peach cobbler.
Cobblers are one of my favorite summer desserts. I love them when fruits/berries are fresh and you don't have to use frozen. (You can make very delicious cobbler with frozen fruit, but fresh fruit, in my opinion, always tastes better. That being said-- if you need to save time or the fruit is out of season, frozen is a fantastic alternative.) I've never been big on pie-- possibly the too-much-crust-not-enough-fruit problem that often occurs-- so crisps and cobblers are my favorite fruit based deserts. My recipe started as the one in the Betty Crocker 1969 cookbook featured in my sidebar, but has morphed pretty far from there over the last few years.
Monday, July 16, 2012
Anyone who's been trolling recipes on Pinterest in the past few months has seen the Biscoff Spread that is being used in all kinds of baked goods. I've had my eye out for it for a while, and have not been able to put my hands on a jar. I recently learned that Trader Joe's has their over version called Cookie Butter. Seeing as I have Trader Joe's in close proximity, you must know how excited I was by this. I quickly sped out and bought a jar. See???
|Note: Product is delicious & addictive.|
This recipe is based off my peanut butter cookie recipe. Since the Cookie Butter is about the same texture as peanut butter, the recipe converted over nicely.
Monday, July 9, 2012
Remember that time I admitted to being obsessed with this dark chocolate cake recipe? Yes. Obsession still happening. I'm the birthday fairy at work, and we had another birthday a few weeks ago. When I asked said birthday girl what she wanted and she said, 'chocolate,' so I came up with these. In short, this is a dark chocolate cupcake with chocolate frosting, dipped in chocolate. They are just as delicious as they sound. :-)
On a side note-- due to the heatwave hitting Chicago right now and my lack of a/c, I will be a bit quiet through the month of July. I hope the heat breaks so I can be back to baking ASAP!
Monday, July 2, 2012
I made the fantastic Layla a birthday cake. Layla has long been an aficionado of the Irish Cream Cupcakes I made for Leslie's Birthday, so I was quite certain that Layla needed an Irish cream cake for her birthday. The recipe I used is the same as the one for the cupcakes, but with the amounts adjusted to make three, nine inch layers, each about 1.5ish inches thick.
I've also included a decorating tutorial for my standard birthday cake design, which you can all thank me for because now that everyone knows it's easy, they are going to expect better cakes. ;-) I will warn you that the Baileys in the icing made the icing colors appear slightly different than if you were putting them in a white, less boozy icing. This is important in this case only because the cake I envisioned was a lovely dark teal with pastel pick letters and some very elegant pink and white sprinkles, but it became the creation you see here when the colors took differently than I'd hoped and I switched to a standard confetti sprinkle. At any rate, I figure I have narrowly avoided cake-wrecks this time, even if it be only by a small margin.