Tuesday, July 29, 2014

Cookies and Cream Cake


Anyone remember my cookies and cream cupcakes ? I used a white cake as the base and folded crushed cookies into the batter to make a black and white swirled cake.


I decided go a different direction with my cookies and cream cake.  I turned it inside out - fluffy white frosting with bits of crushed cookie sandwiched between layers of dark chocolate cake and topped with cookie halves. I wonder which version will go over better?





























It should be no surprise to you that the key ingredient in cookies and cream cake are Oreo cookies and Oreo pudding. 




Cookies and Cream Cake
1 cup butter                       
3 cups brown sugar                   
4 eggs                          
3 teaspoons vanilla                  

3 cups flour
¾ cup cocoa                       
3 teaspoons baking soda
½ teaspoon salt
1 ½ cups brewed coffee
1 1/3 cups sour cream

Cream butter and sugar.  

 

 





Add eggs, one at a time.  Stir in vanilla.  






Add dry ingredients, alternating with sour cream. 



 





Mix in coffee.


Pour into 3 greased cake pans.

 
Bake 35 minutes at 350. 


Frosting
8 ounces container Cool Whip
1 package Oreo pudding
1/4 cup powdered sugar
1 cup milk
Oreo Cookies

Crush 2 sleeves of Oreos in food processor.


Whisk together powdered sugar, milk and pudding.  Fold in Cool Whip.  Fold in cookie crumbs.

Start by placing 1 cake layer on a cake circle.  Top with a cup of frosting.


 Repeat layers.


Spread a thin layer of frosting over entire cake and refrigerate 30 minutes.


Spread rest of frosting over chilled cake and top with cookie halves.


If you're going to drop brand names - why not drop them all in one blog post, right?  I should get some endorsements from this post, don't you think?

Ciao!












Monday, July 28, 2014

Cream Cheese Coffee Cake




I think I may have a sugar addiction - before I even get out of bed in the morning - I'm craving sugar. My normal breakfast consists of a sunny side up egg on a piece of whole grain bread with a slice of avocado. It is super good and it gives me the energy and protein that I need to get through my morning workout.


Even with all of that though, my body still craves a little something sweet in the morning. I have to grab either a biscotti or a little something sweet to finish off my breakfast. (Pretty sure that having a dessert for breakfast isn't healthy but it gets me through my morning. Whatever it takes, right?)

Surely, I'm not the only sugar fanatic out there who craves sugar the moment that they get out of bed in the morning. (Please tell me I'm not alone.) If you happen to be one of those people who like a little breakfast dessert - like me - you may want to try this lemon cream cheese coffee cake. It's just the bit of sweetness that I crave in the morning.

Cream Cheese Coffee Cake
Lemon Sugar- Almond Topping
1/4 cup sugar
1 1/2 teaspoons lemon zest
1/2 cup sliced almonds

Cake
2 1/4 cups flour
1 1/8 teaspoon baking powder
1 1/8 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1 cup + 7 Tablespoons sugar
1 Tablespoon + 4 teaspoons lemon zest
juice from 2 lemons
4 eggs
5 teaspoons vanilla
1 1/4 cups our cream
8 ounces cream cheese

For topping, stir together sugar and lemon zest.  Stir in almonds.



For the cake, whisk together flour, baking powder, baking soda and salt.

In mixer, combine butter, 1 cup plus 2 Tablespoons sugar and lemon zest and beat until light and fluffy.



Add eggs, 1 at a time.



Add 4 teaspoons vanilla and mix.



Add 1/3 of flour mixture followed by 1/2 of the sour cream and repeat.  End with remaining flour mixture.










 Reserve 1 1/4 cups batter.








Spoon remaining batter into greased tube pan.



Beat cream cheese, 5 Tablespoons sugar, lemon juice and 1 teaspoon vanilla until light and fluffy.



Add 1/4 cup of the reserved batter.



Spoon cheese filling over batter in pan, keeping 1 inch from sides.  Gently swirl batter with a knife.



Spread remaining cup of batter over top.



Sprinkle lemon sugar topping over cake and press to adhere.



Bake until golden brown, 45-50 minutes at 350.




I think it might be easier to become a morning coffee drinker - then I could add a little sweet creamer to my coffee to get my morning sugar.  Nah, this coffee is way better than coffee creamer.

Ciao!

Saturday, July 26, 2014

Raspberry Sorbet

Quite possibly my favorite week of the entire year is the week that my family gets together at my parents house in the summer.


I think it's also the fastest week of the entire year.  We pack so many activities into just a few short days that we all come home rejuvenated and exhausted.

This year, there was kayaking,


 and paddleboarding,

 

 jet skiing,


sailing (on little and BIG sail boats),


 wakeboarding,










fishing,



biking,


competitive corn hole tournaments,


hula hoop fun,













  hiking,











family reunions,


tye dying parties,


trips to the ice cream store,

play time with Mia,

 bird watching,

 
and best of all ... family time.


 No wonder, I was so tired when I got home.

What I didn't show you was all of the great food that we ate while we were there.  (Took a little break from food blogging for a while so there are hardly no food pictures from our vacation.)   I did manage to make a batch of raspberry sorbet in between all of our fun activities though and I decided it was too good NOT to blog it.

This recipe came from my Cook's Illustrated magazine.


Cook's Illustrated

Raspberry Sorbet
2 cups water
2 teaspoons Sure-Jell for No Sugar Needed Recipes
1/4 teaspoon salt
8 cups raspberries
1 cup + 4 Tablespoons sugar
1/2 cup corn syrup









Combine water, sure-jell and salt in a medium saucepan.
Heat over medium high heat until sure-jell is dissolved.  Remove pan from heat and allow to cool 10 minutes. 








 Process raspberries, corn syrup and water mixture in food processor until smooth.


Strain through a fine mesh strainer.

 










Transfer 1 cup of mixture to a small bowl, cover and freeze for at least 4 hours.











Place remaining mixture in a larger bowl, cover and refrigerate.


Remove mixtures from refrigerator and freezer and scrape frozen mixture into larger bowl of refrigerated mixture.  Stir until frozen base has fully dissolved.


Transfer mixture to an ice cream freezer.  Churn until mixture has the consistency of a thick milkshake.  (15-25 minutes)


Transfer sorbet to an airtight container and freeze at least 2 hours.


We couldn't wait very long to try our sorbet, so ours was a little soft when we ate it.  Still good though.


My sorbet had quite a few seeds in it - I think I needed a finer strainer to get rid of the seeds completely.  All in all though, that would be my only complaint.  Other than the seeds, this was REALLY yummy.

Ciao!