Oopsy Daisy Cake

How was everyone's Thanksgiving?  Full of fun, food, family and friends, I hope?  And please tell me you ate too much...because, you know, it wouldn't be Thanksgiving unless you did.  This cake definitely sent me over the edge.

Not long ago, I mentioned on my Facebook page that my sister's brother-in-law went to Baked (which he frequents fairly often) and picked up an autographed copy of their latest cookbook, Baked Elements.  Amazing doesn't even begin to describe it.

Since Tony's birthday is this week, I told him before Thanksgiving that he could pick any recipe from the book, and I'd bake it for him and bring it to dinner.  I was super excited when he chose this, since it's actually a favorite of mine after browsing through it.

Baking this cake served as a reminder that I need to pick up 8 inch round pans.  I know this cake would have looked much better if it were baked in them, rather than my 9 inch pans.  Good thing it didn't affect the taste...

I could barely finish my piece, especially with all the other great desserts that we had to choose from.  And I kicked myself for not bringing home a leftover piece!  Sigh.

If any of you have this book, please tell me what you've baked from it and how it was (I'm sure amazing will be the answer, but just incase)...and if you haven't made anything yet, tell me what you'd like me to make next!  I'm open to suggestions :)


Oopsy Daisy Cake
slightly adapted from Baked Elements

for the milk chocolate layers:
2 ounces high quality milk chocolate, coarsely chopped
1/2 cup dark unsweetened cocoa powder
2/3 cup hot coffee
1/2 cup whole milk
1 1/3 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (5 ounces) butter, softened and cut into cubes
1 cup firmly packed brown sugar
1/2 cup sugar
3 eggs
1 teaspoon pure vanilla extract

for the peanut butter filling:
1/2 stick butter, softened and cut into cubes
1/2 cup smooth peanut butter
1/2 cup plus 2 tablespoons confectioners' sugar, sifted
1 teaspoon pure vanilla extract

for the vanilla peanut butter frosting:
1 cup sugar
1/4 cup AP flour
1 cup whole milk
1/4 cup heavy cream
2 sticks butter, cool but not cold, cut into cubes
1 tablespoon plus 1 teaspoon peanut butter filling
1 teaspoon pure vanilla extract

for the assembly:
3/4 cup roasted salted peanuts
3-4 ounces high quality dark chocolate, shaved


Preheat oven to 325 degrees.  Butter two 9 inch round pans (they recommend 8 inch), line bottoms with parchment, and butter parchment.  Dust with flour and knock out excess.

Place chocolate and cocoa powder in a heatproof bowl.  Pour hot coffee directly over it and whisk until combined.  Add milk and whisk until smooth.

In another bowl, sift together flour, baking soda and salt.  Set aside.

In bowl of stand mixer fitted with paddle attachment, beat butter and both sugars on medium speed until light and fluffy, around 3 minutes.  Add eggs one at a time, beating well after each is added.  Add vanilla and beat until mixed in.  Scrape down sides and bottom of bowl and mix again for 30 seconds.

Add flour mixture in 3 parts, alternating with chocolate mixture, beginning and ending with flour mixture.

Divide batter between prepared pans and smooth tops.  Bake for 35-40 minutes, rotating pans halfway through, until a toothpick comes clean out of centers.  Transfer pans to wire rack and cool 20 minutes.  Invert cakes onto rack, remove pans and let cool completely.  Peel off parchment.

to make the peanut butter filling:
In bowl of stand mixer using paddle attachment, beat butter on high speed until smooth.  Add peanut butter and beat on medium-low speed until just combined.  Add confectioners' sugar and vanilla and beat until smooth.  Set aside.

to make the vanilla peanut butter frosting:
Whisk sugar and flour together in a medium heavy bottomed saucepan.  Add milk and cream and cook over medium heat, whisking occasionally, until it comes to a boil and has thickened, 10-15 minutes.

Transfer mixture to bowl of stand mixer fitted with paddle attachment.  Beat on high until cool, about 7 minutes.  (You can speed this up by pressing bags of frozen fruits/veggies against the sides and bottom of the mixing bowl.  I did not do this, FYI.)  Reduce speed to low and add butter.  Mix until fully incorporated.  Increase speed to medium-high and heat until frosting is light and fluffy, 1-2 minutes.

Add peanut butter filling and vanilla and continue mixing until combined.  If frosting becomes too soft, put in fridge to chill a bit, then beat again until consistency is correct.  If it's too firm, set bowl over a pot of simmering water and beat with wooden spoon until consistency is correct.

to assemble the cake:
Place one cake layer on serving platter.  Trim top to create a flat surface and evenly spread peanut butter filling, followed by a thin layer of vanilla peanut butter frosting.  Add next cake layer, trim it, and frost top and sides with remaining frosting.  Sprinkle peanuts around perimeter of cake and shave chocolate all over the top.

Cake can be stored at room temperature, covered with a cake dome or in a cake saver, for up to 3 days.

Chocolate Peanut Butter Krispy Treats (Secret Recipe Club)

Happy Monday!  Did you think I forgot about you this morning?  Have no fear - it's a later than normal post because once again, it's Secret Recipe Club reveal day!  Always a fun day of the month :)

My assigned blog this time around was This Chick Cooks.  Katie has some great stuff to choose from, with her recent recipes being more on the healthy side due to a lifestyle change she made.  A few that caught my eye were the Chick Pea Summer Salad and the Summer Squash Soup.  Yum!

But, even though I had a few of the "good" ones bookmarked, I ultimately went with a "bad" one ;)  It wasn't my fault!  Since I made the Baba Au Rhum for my brother-in-law's birthday, I had to come up with a kid-friendly dessert for the little ones...sooooo....

These delicious treats were enjoyed by all!  Thanks for a great recipe, Katie!

Chocolate Peanut Butter Krispy Treats

slightly adapted from This Chick Cooks

1 (10 ounce) bag mini marshmallows

6 cups crispy rice cereal

3 tablespoons butter

1/2 cup creamy peanut butter

1 cup semi-sweet chocolate chips

2 tablespoons half & half 

In a large bowl, melt butter and marshmallows in microwave for about 60-90 seconds.  Stir (spray spoon with cooking spray to avoid a sticky mess!) and pop in a little while longer if need be.  Add peanut butter and stir, then cereal, and stir until evenly distributed.  Pour and press into a greased 9x13 baking pan.

Put chocolate chips and half & half in a microwave safe bowl.  Cook for 30 seconds, stir, then cook another 15-30 seconds, until smooth.  Use a knife to drizzle chocolate over cereal.  Cut into bars and serve.

Linked to:  Sweet Tooth Friday

Snickers Pie

FACT:  Snickers is one of my absolute favorite candy bars.

FACT:  This pie was a HUGE hit among family/friends.

FACT:  I'm going to have to make 4 or 5 of these next time!


Snickers Pie
slightly adapted from Confessions of a Wannabe Baker

8 ounces cream cheese, softened
1/2 cup creamy peanut butter
1 1/2 cups confectioners' sugar
5 regular size Snickers bars, or a bag of mini sized ones
1 tub light frozen whipped topping
2 ready made pie crusts (I used graham cracker since that's what I had, but I'm sure chocolate would be even better!)...or, just one, and freeze half the filling for future use
caramel topping

In a large mixing bowl, mix cream cheese, peanut butter and sugar until creamy.  Stir in chopped candy bars.  Gently fold in frozen whipped topping.

Pour into crusts and top with more chopped bars.  Drizzle with caramel topping.  Refrigerate overnight.

You can also freeze one pie in the crust...or, make your own crust, press into a springform pan, and pour all the filling in for one large pie.

Linked to:  Sweets for a Saturday
                  Sweet Treats

What's Baking Roundup - Snowday Treats

It was my turn to host our monthly What's Baking? group challenge, and I figured January was the perfect month to choose a theme involving snow.  Normally, by this time of year, our area has already seen plenty of it.  This season, however, has been pretty "balmy", with only two snowstorms thus far - the bigger one happening right before Halloween!  Still, baking your favorite snowday treat is always fun - white fluffy stuff or not.

Jen from Beantown Baker baked these Hot Chocolate Cookies...a clever way to get a popular snowday beverage into the oven...

                            

And apparently, Jey from The Jey of Cooking had the same idea with her version!

                                     

Jill from JBean Cuisine submitted a fun twist on a usual favorite with these Butternut Squash Cinnamon Buns:

                                     

Lindsay from Peace, Love and French Fries showed her spirit and baked these Creamsicle Cookies, even though it was 50 degrees (in Denver!) that day:

                                     

Hezzi D's Books and Cooks author Heather chose a chocolaty treat - how delicious does this Chocolate Covered Brownie Bottom Cheesecake look?

                                     

Ange from The Tiny Tyrant's Kitchen made a treat that was a big hit with our family this Christmas - Mint Chocolate Chip Cookies:

                                     

More of that oh-so-popular hot chocolate made an appearance, in Our Share of the Harvest's Lindsey's Hot Chocolate Cupcakes:

                                     

Yudith from Blissfully Delicious made some beautiful looking Madeleines:

                                     

Ammie from Adventures in my Kitchen served up a jolt with Chocolate Cappuccino Chip Cookies:

                                     

The Boys Made Me Do It's Cara made this yummy looking Orange Sticky Bun, which brought back some memories for her:

                                     

Catherine from Pursuing Domestic Goddess-ness actually DID have snow when she baked these Oatmeal Maple Scones:

                                     

Jaida from Sweet Beginnings made my mouth water with this Chocolate Lava Cake:

                                     

Stephanie from Brownies and Blondies had the same thought process as I did when it comes to baking on a snow day, and used what she had on hand for these Kitchen Sink Cookies...

                                      

...just like Bella and I did when we made our Monster Cookies (see below for recipe).  Who wants to drive in the snow, anyway?                

                                 

Jade from The Mess Pot made Chocolate and Carmel Cookies that look so warm and rich:

                                       

Carrie's Sweet Life became even sweeter with these Brown Sugar Cookies:

                                     

Amanda from Our Italian Kitchen was the only one who chose to bake a pie - this Salted Caramel Pie - which looks super comforting!

                                     

And finally, Sandra, who will host next month's What's Baking? challenge on her blog, She Cooks and Bakes, made this delicious candy treat - Twix Bars.

                                     

Thanks for your participation, ladies!  Can't wait to see what's in store for February, when the theme will be  "baking something sweet for your sweets"!

Monster Cookies
from Sweet Anna's

1/2 cup (1 stick) softened butter

1 1/4 cups creamy peanut butter
1 1/4 cup firmly packed brown sugar
1 cup white sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
4 1/2 cups old fashioned rolled oats
1/2 cup packed sweetened flaked coconut
1/2 cup chocolate chips
1 cup m&ms, divided

Preheat oven to 325 degrees.  Cream together the butter, peanut butter and sugars.  Mix in eggs, vanilla and baking soda until smooth.  Mix in oats, and then the rest of the ingredients until combined, except for 1/2 cup of the m&ms. 

Drop by rounded tablespoons onto a parchment lined baking sheet.  Flatten slightly with a fork dipped in cold water.  Press a few reserved m&ms into the top of the cookies that have none showing.

Bake for 10-12 minutes, until just set and barely golden brown around the edges.  Do NOT overcook!

Makes approximately 50 cookies.

Happy Birthday, Dad-in-law!

Months ago, my father-in-law put in the order for his birthday cake.  He even tried getting me to make it in July for his half birthday.  As tempted as I was, I politely told him he needed to wait until December 15th.

He was kind enough to wait 10 days longer, and even kinder to share it with everyone around our Christmas Day table.

What got me super excited about his cake choice was that it's totally in my top 3.  I would have made it myself for my own birthday next month, had he not requested it.

A thing of beauty.

Chocolate + peanut butter = heaven.  In my book, at least.  And my father-in-law's.

I was worried about this cake traveling about an hour and 15 minutes to my inlaws' house, but it survived.  It may have fallen a wee bit lopsided, but it still tasted amazing!

Happy Birthday, DIL!

Reese's Peanut Butter Cup Cake
slightly adapted from Heather Drive

Chocolate cake (I used this recipe...use your favorite!), baked in two round layers
1 stick butter, at room temperature
1 cup creamy peanut butter
5 cups confectioners' sugar, sifted
1/4-1/2 cup milk, divided
Reese's peanut butter cups (mini size)...I used about 1 1/2 bags

Bake cake and let cool completely.  Place peanut butter cups in freezer for later use.

In bowl of stand mixer add butter, peanut butter and 1/8 cup milk.  Mix on slowest setting and combine well.  Slowly add confectioners' sugar, mixing on slowest setting.

Start mixing in remaining milk SLOWLY until desired consistency is reached.

Level off cake layers and place one on serving plate.  Scoop about one cup of frosting onto top of layer and spread evenly.  Take cups out of freezer and crush enough of them to add on top of frosting (about 10-12).

Place second leveled layer on top and frost cake fully.  Decorate with remaining cups as seen in photos above, or however you like!  Refrigerate until 30-60 minutes before serving.

Linked to: Tastetastic Thursday
                   Fusion Friday
                   Sweets for a Saturday

What are you doing tomorrow?

A friend of mine recently reached out to me about a cause that's near and dear to my heart - helping children with cancer.  Her town is having a bake sale tomorrow for a young boy who passed away a few months ago, and all proceeds are going to funding for research.  I was more than happy to help.

In 1987, I lost my cousin Brian to the deadly disease at the age of 8.  Brian was 10 years younger than me, and more like a little brother.  To see him suffer from something so horrible was beyond awful, and now, almost 25 years later, I can't believe families still have to go through the same.  This awful monster needs to be stopped.  ASAP.

To my local readers - please stop by tomorrow if you can, otherwise check out Cookies For Kids' Cancer to make a donation online.  The location is:

429 Rockaway Valley Road (RVA/RFL Fields - the Future Legends Lacrosse Tournament will be taking place), Boonton Township, NJ, from 8am-6pm.  


Here's one of the two cookies I'm contributing - I'm sure there will be plenty of other yummy treats there, too!

Peanut Butter Cup Cookies
from Real Simple
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon pure vanilla extract
1 (12 ounce) package small peanut butter cups, coarsely chopped

Preheat oven to 375 degrees.  Line baking sheets with parchment paper.


In a large bowl, whisk together the flour, baking soda, and salt.  Using a mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. 


Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.


Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light 
brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.


Linked to:  Sweets For A Saturday

Failing the bar

Bella has been loving granola bars lately!  I thought it would be a good change to make some.  I came across this recipe for peanut butter granola and figured I'd give it a whirl...and even better, I had all of the ingredients on hand.  

I made a few changes - added slivered almonds and coconut, replaced the corn syrup with honey, and used creamy peanut butter instead of crunchy.  It came together very nicely and looked great...until...  

I went to cut it into bars (and yes, they were completely cooled off).  Big fat fail.  I'm not sure why.  It just kept crumbling, and crumbling...but, the good news is that it tastes perfectly fine.  Especially on top of greek yogurt.

Next time I think I'll add some mini chocolate chips :)

Linked to: What's Cooking Wednesday, hosted by The King's Court

More snowbound comfort at its best

It's funny - whenever there's a big snowstorm and people ask (on Facebook, mostly) what's for dinner, you get many of the same answers.  One of them is beef stew.  The two words together just spell comfort.

I've been making this recipe for a long time, but realized recently that it had been a while since it was on our table.  Some of my friends started making it several years ago, when I first gave them the recipe, so when their Facebook statuses were saying (some, multiple times), "beef stew is simmering on the stove!" or similar, I thought, wait, that's MY stew!  And we haven't had it in AGES!  And why aren't these people inviting me over for dinner?

Problem solved.  Phew.

Oh, and along the lines of comfort, I made these for Saturday (with the addition of M&Ms, obviously).  We're celebrating two birthdays - my Mom's, which is today, and mine, which is next week.  These are mainly for me to pick at the kids to eat.  Tomorrow is when I bake the "adult" dessert - my Mom's birthday cake of choice.

REMINDER: Don't forget to enter my latest giveaway!  Ends on Sunday at 5PM!  Spread the word and increase your chances to win!

Beef Stew
3 pounds stew meat, cut into 1 inch cubes
salt and pepper
all-purpose flour
1/4 cup butter
1 tablespoon canola oil
1 onion, chopped
1 cup crushed tomatoes
3 cups water
2 cubes beef bouillon
2 cloves garlic, minced
2 tablespoons chopped parsley
1/8 teaspoon dried thyme
1 1/2 cups red wine
4 carrots, chopped
2 stalks celery, chopped
6 potatoes, cubed
2 cups pearl onions


Season the meat with salt and pepper and coat with flour. In a large skillet over medium-high heat, saute the beef and onions in the butter and oil until brown. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme, salt and pepper. Stir in the red wine.


Cover and simmer for 1 hour before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.


Serves 8-10.