Coconut Pineapple Cake

It's party time! Two years ago, I started writing this blog on a whim. I had no idea what I was doing or where this little journey would lead to. Not only did I met some amazing friends out Bloggersville, I have learned so much along the way. I cringe at some of the pictures in my earlier posts, but it is fun to see how they have transformed as my skills have improved  and I have developed my own unique style. What does all this have to do with cake? Since it's the month of JCD's Blogiversary, I thought we needed a recipe worthy of celebrating with. And this one is totally deserving. One of my grandfather's favorites, it's a tender coconut cake, dotted with just the right amount of coconut and pineapple, soaked with a slightly sweet creamy pineapple coconut glaze for moistness, and frosted with real sweetened whipped cream. Not only do I love it's flavors, I love how versatile it is. As a layer cake, it is impressive, however, for less formal occasions, I simply bake it in a 9x13 cake pan, and call it good. Still pretty and oh-so-yummy, but without all the fuss.

Coconut Pineapple Cake

*Recipe by Jasey's Crazy Daisy

Cake

1 light colored Super Moist or pudding included cake mix, white, yellow, even golden butter, your preference
3 eggs

1  (14 oz.) can coconut milk, not cream of coconut
1/2 cup flaked coconut

1 (8 oz.) can of crushed pineapple, drained, juice reserved for glaze

Glaze
1 1/2 cups of milk, or less depending on pineapple juice
reserved pineapple juice
1/2 cup sugar
1/2 cup coconut

Frosting
1 pint heavy whipping cream
1/3 cup sugar
1/2 teaspoon vanilla (use 1 teaspoon if you like more)
coconut for dusting

Prepare pans. If using two 9-inch circle pans, grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13-inch pan, spay the bottom with cooking spray. Sometimes, I even divide the batter into two 8-inch square baking pans, keep one for my family and making the other in a disposable pan,  send it off to another deserving family. This works perfect for times when I am sending dinner to a new mom, or a grieving family, or even when I just want to surprise my grandpa.

In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans. Bake as directed per pan size on box. Don't over bake, I take it out when a few moist crumbs stick to a toothpick. Cool 15 minutes.

While cake is cooling, add enough milk to reserved pineapple juice to make 1 1/2 cups. Combine pineapple-milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute. Poke holes into cake using a fork, straw, or even a kabob stick. Carefully spoon evenly over warm cake allowing liquid to soak into holes. Pop cake into the fridge to cool completely.

Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that sticks to the sides of the cake. I also spread a little of this prepared cream between layers). Frost cake with prepared whipped cream. Cover cake with remaining coconut.  Keep (and store) in refrigerator until ready to serve. Beautiful!

Enjoy today and if you love cake, who doesn't, I have one of these cookbooks up for grabs. Find out more about the giveaway by clicking here.

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Vegan Red Velvet Cupcakes {and Cake Ladies: Celebrating a Southern Tradition Cookbook Giveaway}

***Giveaway is closed, but you can still check out these amazing cupcakes!***

Aren't these cupcakes beautiful? I have a wonderful treat for you today! There's a brand new cookbook,  Cake Ladies: Celebrating a Southern Tradition, out dedicated to southern cake ladies, their specialty cakes (21 signature recipes) and their love for bringing sweetness into life's most memorable moments. Each profile provides beautiful photographs of the women, their recipes, and the communities that depend on them in their "lives in cake." Seriously, I have a home filled with cookbooks, and I swoon over this one. I have read every page, many times, trying to decide which cake I want to make first. Not only do these Vegan Red Velvet Cupcakes look tempting, but the Pineapple Upside Down Cake, Vanilla Pound Cake, Mississippi Mud Cake, and the Italian Creme Cake look heavenly. I'm leaning towards the Italian Creme Cake.... I'll let you know how it turns out! 

Vegan Red Velvet Cupcakes

This vegan, low-fat variation of the classic Southern recipe gets its beautiful color from beets rather than red food coloring. The Cupcake Fairies are interested in offering healthier food to their community, and vegan baking is naturally low in cholesterol and saturated fats.

PREP TIME: 20 minutes (includes peeling, grating, and pureeing beets)

BAKING TIME: 25 minutes

COOLING TIME: 20 minutes

DECORATING TIME: 15 minutes

YOU WILL NEED

FOR THE CAKE:

2 cups soy milk

2 teaspoons apple cider vinegar

2½ cups all-purpose flour

2 cups sugar

¼ cup natural cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup vegetable oil

2 tablespoons pure vanilla extract

2 tablespoons unsweetened applesauce

2 large red beets, about 12 ounces, peeled, shredded, and pureed (you should have about 2 cups of beet puree)

FOR THE ICING:

1 cup vegan margarine (a nonhydrogenated brand is best), at room temperature

1 cup vegan cream cheese, at room temperature

2 tablespoons pure vanilla extract

8 cups powdered sugar

Preheat the oven to 350°F. Line two 12-cup muffin tins with paper cupcake liners.

MIX THE BATTER

Combine the soymilk and the vinegar in a large mixing bowl, and set aside to curdle. In a separate bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. After the soymilk mixture has curdled, add the vegetable oil, vanilla, and applesauce to it, and stir. Pour the wet ingredients into the dry ingredients, and mix with a hand mixer until no lumps remain. Fold the pureed beets into the batter by hand with a rub­ber spatula until just combined.

BAKE THE CUPCAKES

Fill the lined muffin pans until each cup is three-fourths full of batter. Depend­ing on the size of your cupcake pans, this recipe should make 2 to 2½ dozen cupcakes. Bake cupcakes for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Set aside to cool. Once cool enough to handle, transfer the cupcakes to a rack, line six compartments of one of the pans with paper liners, fill, and bake the remaining batter.

MAKE THE ICING

Combine the vegan margarine and vegan cream cheese and beat until thoroughly mixed and creamy. Add vanilla and beat until combined. Add the powdered sugar, 2 cups at a time, and incorporate into the creamed mixture. Once all the sugar has been added, scrape down the bowl and beat for 2 minutes at medium speed.

ICE THE CUPCAKES

Place the cooled cupcakes on a serving tray.

METHOD I:

Using a spatula or a butter knife, spread 2 rounded tablespoons of icing onto the top of each cooled cupcake, swirling to cover the surface of the cupcake.

METHOD II:

Place an icing tip inside a pastry bag. Fill the pastry bag half full of icing. Squeez­ing from the top of the bag, force the icing through the tip onto the top of the cupcakes, swirling the icing around the top of each cupcake.

Serve at room temperature, and refrigerate any leftovers. Vegan Red Velvet Cupcakes will keep for up to four days, refrigerated.

Vegan Baking - A vegan diet includes no animal prod­ucts, such as meat, dairy, eggs, or even honey. Some people are vegan because of health concerns, while others adopt a vegan lifestyle out of a concern for animals. Still others are vegan due to the reduced environmental impact of a plant-based diet. Many resources exist for vegan baking, most notably the excellent book Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz and Terry Hope Romero. 

Reprinted with permission from Cake Ladies: Celebrating a Southern Tradition © 2011 by Jodi Rhoden, Lark Crafts, an imprint of Sterling Publishing Co., Inc.

Guess what? As if it could get any better, one copy is up for grabs for one of you lucky JCD readers!!!! 

To enter, all you have to do is leave me a comment under this post telling me what your very favorite cake is. This giveaway is only open to JCD followers, so if you haven't already clicked follow, make sure to do so now.

This giveaway opens immediately and ends at midnight on February 27, 2012. A winner will be randomly selected and has 48 hours to claim their prize or another winner will be drawn.

*Disclaimer - I was provided a cookbook for review, but all opinions remain my own. No money was compensated.

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Snickers Brownies

Brownies, obviously I have a thing for brownies. Or, rather for taking my favorite treats and twisting them into brownies. This time brownies meet Snickers, complete with, peanut nougat center, caramel, and chocolate candy bar topping. Go ahead and make them now, you can thank me later.

Snickers Brownies
Brownie Layer
1 box of brownie mix, I prefer Betty Crocker's Fudge or Dark Chocolate mixes
Ingredients called for on box
1/4 cup hot fudge topping, unheated, straight from the jar

Nougat Layer *Adapted from How Sweet It Is
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
2 (7 oz.) jars marshmallow creme (@1 1/2 cups)
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla

Caramel Layer
1 (17 oz.) jar of caramel, preferably Mrs. Richardson's Butterscotch Caramel

Candy Bar Topping
1 1/4 cups chocolate chips
1/4 cup peanut butter.

Prepare brownie batter according to package directions for a 9x13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. Make sure to follow the high altitude directions if you live at high altitude. Cool completely.


Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme (I didn't measure, because how exactly do you measure that sticky fluff? I used one complete 7 oz. jar and most of the second jar), peanut butter, and vanilla stirring until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. I stick the brownies in the freezer for about 15 minutes.


Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir.  Pour the caramel over the nougat layer. Make sure to pour it evenly across the nougat covering as much as the surface as you can. This makes it easier to spread the caramel with a spatula. Let cool. Again, I usually stick this in the freezer for about 15 minutes. Scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and east to stir rather than mess with hot.

Melt chocolate chips and peanut butter together in a saucepan over low heat, stirring occasionally, until smooth.  Pour over nougat layer and cool completely. I usually stick them in the fridge until the chocolate is set. They chocolate gets pretty soft when left out, so I like to store these in the fridge and let them set out for a few minutes before cutting them. You want the chocolate to be cool enough to be set, but warmed up just a bit so that they are soft enough to cut more easily. Enjoy!


PS - For those of you have noticed my absence, I wanted to apologize for the crazy long time it's been since I've last posted. I am in the middle of what I'll call a nine month marathon. Basically all food has tasted gross and some days water tastes like raw fish. I am now about a week away from entering the third trimester, and have never been as thrilled as I am to say I have gained about three pounds. To sum it up, I have felt pretty icky and haven't dared trust myself to post anything food related because nothing tastes good. On the up side, I am now having moments of wellness where things taste ok and I can eat without feeling green. I am so very excited to meet this little one who loves to somersault and already seems so full of life. Thanks again for your continued support. I look forward to sharing many more fun project ideas and tasty treats in time to come.

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Samoa Brownie Cookie Bars

These are so yummy.... they're kind of like those Girl Scout Samoa Cookies, with their shortbread cookie crust, gooey coconut caramel topping and chocolate drizzle, but these naughty little bars sneak in a delightful layer of brownies. Almost like German Chocolate Cake, without the nuts, plus the cookie crust. Whatever you want to call them, these were sooooo good that I had to whisk them out of my house and into the hands of my friends to spread their joyful tastiness, and eliminate the temptation, and what surely would have ended with guilt, of eating the entire batch myself. Yep, I think I would have done it. Thank goodness for friends who are always up for sampling brownie creations, saving me from, well, myself.

Samoa Brownie Cookie Bars

*Recipe By Jasey's Crazy Daisy

Shortbread Crust: (adapted from A Montana Table's Huckleberry Cobbler Crust)

*12 Tablespoons unsalted butter (1 1/2 sticks), cold and cut into cubes

3/4 cups powdered sugar

1 1/2 cups all-purpose flour

*1/2 teaspoon salt

*If you don't have unsalted butter, use salted butter, and leave out the 1/2 teaspoon salt.

Brownie Layer:

1 package brownie mix, I prefer Betty Crocker's Fudge Brownies or Dark Chocolate Brownies

Water, oil, and eggs called for in the directions on the brownie box

1/4 cup hot fudge ice cream topping, straight from the jar, unheated

Coconut Caramel Layer:

3 cups toasted coconut,

1 (17 oz.) jar caramel topping, Mrs. Richardson's Butterscotch Caramel is the only brand I use

Chocolate Drizzle:

1/2 cup chocolate chips

Directions:

Preheat oven to 300. Cover baking sheet with parchment paper. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure coconut browns evenly. Set aside to cool.

Preheat oven to 350. Combine all crust ingredients and cut with pastry knife, or mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch glass baking dish. Bake until lightly browned.

Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar. Make sure to follow the high altitude directions if you live at high altitude. Pour over shortbread crust and bake as directed, until a toothpick comes out nearly clean with only a few crumbs remaining.

When brownies are almost finished, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. If brownies are not quite finished, keep this warm, stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart.

Pour coconut caramel mixture over brownies and gently spread evenly over the top. 

Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars. Cool.

I let these cool for a bit, probably half an hour, and then put them if the refrigerator to finish setting, after sneaking a taste, that is. They are super yummy warm, but cut much more neatly if you wait for them to set. 

I think I will be making quite a few batches of these to use as Christmas gifts. I think they might be my new favorite treat. They might even make an appearance at Thanksgiving. What's on your Christmas baking list?

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Oatmeal Cookie Gelato

While fall is in the air, our afternoons have actually still been pretty nice. We haven't even put our shorts away! Perfect time to add some fall baking flavors to gelato! Oatmeal Cookie is one of the flavors my son and I added to our  gelato collection this summer. I don't know which he likes better, this flavor or the Cake Batter Gelato? Really, I don't think you could go wrong with either.

Oatmeal Cookie Gelato

*Recipe by Crazy Daisy

2 cups milk, whole is best, but I used 2% and it was still super creamy

1 cup heavy cream

4 large egg yolks

2/3 cup sugar

1 teaspoon vanilla
2/3 cup Oatmeal Cookie Mix, not prepared, looks like this

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 degrees.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until the mixture is incorporated, thick, and pale yellow. This next part part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Take the mixture off of the heat. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking until incorporated. Pour in cake mix and vanilla and whisk again until well mixed. Return to heat and cook on low. Cook, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon and/or it reaches a temperature of 185. Do not let it boil. 

Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Add cookie mix and stir until mixed evenly. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches mixture to prevent a skin from forming. Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving. 

Hope you are finding time in all the fall craziness to enjoy those last few sunny afternoons. Enjoy!

Very Good Recipe Tags: Gelato, Desserts

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Peach Cobbler Gelato

I love this time of the year, mostly because of the flavors. Crops are ready, and not only do we find our kitchens loaded with peaches, zucchini, tomatoes, and other fabulous and fresh yummies, we can start thinking about pumpkin! Who doesn't love pumpkin? For today though, thanks to our Facebook friends, we are going with peach! Usually, I make peach cobbler, but it has still been warm enough to entertain frozen treats, our favorite being homemade gelato. I've got a few more flavors to share with you {one in the freezer waiting to be photographed}, but with all those juicy ripe peaches out there, this is perfect for the here and now! Now you don't have to wonder what happens when cobbler marries gelato.

Peach Cobbler Gelato

*Recipe by Jasey's Crazy Daisy

2 cups milk, whole is best

1 cup heavy cream

4 large egg yolks

2/3 cup sugar, divided
3 peaches, {@ 2 cups peeled and chopped}

1/2 teaspoon vanilla

1/2 teaspoon cinnamon
1/2 lemon, juiced

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 degrees.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the 1/3 cup sugar until the mixture is incorporated, thick, and pale yellow. This next part part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Take the mixture off of the heat. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking until incorporated. Return to heat and cook on low. Cook, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon and/or it reaches a temperature of 185. Do not let it boil. 

Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches the mixture to prevent a skin from forming.

Meanwhile, in a food processor, pulse peaches, cinnamon, vanilla, 1/3 cup sugar, and lemon juice until pureed. You will add the peach mixture to the custard mixture after it has cooled. You can either fill your sink with ice and place the custard bowl in an ice bath to quicken the process, or put it in the fridge and wait. Once the custard is cool, stir in the peach puree. Then refrigerate.

Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving.

What to post next? More gelato? The yummiest potatoes ever? My favorite zucchini bread?

Very Good Recipe Tags: Gelato, Desserts

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Chocolate Chunk Zucchini Brownies {with a gluten free recipe option}

One summer afternoon, long ago when I was a little girl, I remember baking zucchini brownies with my aunt thinking, "Is she seriously going to put that green stuff in our brownies?!?!?!" They baked. They cooled. We tasted, I thought, "Are these the same brownies? The ones with the green stuff?" They were so yummy! No hint of anything green, just pure chocolately goodness. And if you eat them after they have cooled a little, the chocolate chunks are kind of soft and melted and gooey. In fact, after stating that he was ready to try some of those "BIKINI" brownies, my son declared, "How did you get the frosting on the inside?" I was tempted to top my warm brownie with a giant scoop a vanilla ice cream and a drizzle of hot fudge{I promise, that would have earned a place in the sundae hall of fame} except for the small fact that it's not even ten o'clock in the morning, AND I have been working really hard to consciously eat better... the whole smart choices and smaller proportion thing. By the way, the one I ate, it was totally worth it!

Chocolate Chunk Zucchini Brownies
*Recipe adapted from my aunt, Sue Bodner, by Crazy Daisy


2 cups flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 cup cocoa
1 1/4 cups sugar
1/2 cup Canola oil
2 eggs
2 teaspoons vanilla
2 cups shredded zucchini
1 cup chocolate chunks

*Note~ This is a fantastic gluten free brownie when Bob's Gluten Free All-Purpose Flour is substituted for the regular flour and if gluten free chocolate is used. I think the moisture from the zucchini helps keep the gluten free texture soft and yummy!


Preheat oven to 350. Spray 9x13 pan with cooking spray. In a medium bowl, whisk together flour, salt, baking soda, and cocoa. Set aside. In mixing bowl, cream together sugar and oil. Add egg and vanilla, beat until until incorporated. Stir in zucchini. Add dry ingredients and beat until mixed well. Add chocolate chunks, mixing well. Pour into prepared pan and bake for about 25 minutes or until a few crumbs come remain on toothpick after inserted into the middle. Cool slightly and dust with powder sugar, or frost, or simply enjoy as is.

We're off to enjoy our day... we are going for a bike ride.... and to get the rest of these brownies out of my house and to deliver some treats to some friends.

Very Good Recipe Tags: Brownies, Desserts, Zucchini

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Chewy Chocolate Drizzled NutterButter Bars {No Bake}

I have been on a HUGE peanut butter kick, peanut butter and chocolate, that is. I just can't get enough. Remember this, cookies and cream no bake treat? Well, let me introduce you to it's peanut butter and chocolate cousin. They are made with NutterButter cookies instead of Oreos and drizzled with chocolate instead. I used dark chocolate, but use whatever makes you happy. Still no bake, still easy, still chocolatey and chewy, and still super yummy, ~but with a little peanut butter goodness added!

Chewy Chocolate Drizzled NutterButter Bars

*Recipe by Crazy Daisy

1 package of NutterButter Cookies
1 (10 oz.) bag of large marshmallows
4 Tablespoons butter, cut into cubes
1/3 cup chocolate chips, I used dark, but use what makes you happy

*Note~  double ingredients and use a 9x13 to serve a crowd.

Grease or butter a 8X8 pan. Place NutterButters in food processor and pulse into ground (you may have to work in batches). Pour NutterButter crumbs into a large bowl. In another large microwave-safe bowl, melt marshmallows and butter for 60 seconds. Stir. Repeat until mixture is melted and mixed together. Pour over NutterButters. Stir, using a wooden spoon, until mixed well. Mixture will become thick and hard to stir. Keep mixing until all the crumbs are incorporated. Pour into prepared pan and press to spread evenly. I find it helps to spray my fingers, or a wooden spoon with cooking spray to press the mixture without sticking. Set aside. Place chocolate chips in a zip-loc baggie. Place in microwave for 20 seconds. Take out and knead to mix. Repeat until chocolate is melted. Cut off a small piece of the corner of the bag and drizzle bars with chocolate. I usually place them in the fridge to hurry the process (but if you leave them too long, you will have to let them sit out to soften before cutting). Once chocolate has set, cut into bars and enjoy.

I'm off to enjoy the rest of the summer with my boys... two weeks left before my first grader is off to school everyday. He's so ready, his mom is not!!! We've got a whole bunch of fun things to squeeze in! I see more gelato in our future, and the pool, and some bike rides, picnics, and what ever else I can manage to throw in! How are you spending your last days of summer?

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Chewy Oreo Bars {No Bake}

These have quickly became a favorite treat at my house. My kiddos request them frequently. Really, I'm not even sure what to call them. After glancing at the ingredients, you might think 'rice krispie treats' which is totally what I thought. However, while chewy, the end result is softer... almost like a brownie. I guess they lie somewhere in between the rice krispie treat and the brownie, like a yummy cross. Try them! Let me know what you think. I think you just might find a new treat to add to your list of favorites.

Chewy Oreo Bars
*Recipe adapted from Picky Palate

2 (16.6 oz) packages of Oreos
2 (10 oz.) bags of large marshmallows
1 stick butter, cut into cubes
1/2 cup white chocolate chips

*Note~ If you want to make a smaller batch, use a 8x8 pan and only half of the ingredients.

Grease or butter a 9x13 pan. Place Oreos in food processor and pulse into ground (you may have to work in batches). Pour Oreos into a large bowl. In another large microwave-safe bowl, melt marshmallows and butter for 60 seconds. Stir. Repeat until mixture is melted and mixed together. Pour over Oreos. Stir, using a wooden spoon, until mixed well. Mixture will become thick and hard to stir. Keep mixing until all the crumbs are incorporated. Pour into prepared pan and press to spread evenly. I find it helps to spray my fingers, or a wooden spoon with cooking spray to press the mixture without sticking. Set aside. Place white chocolate chips in a zip-loc baggie. Place in microwave for 20 seconds. Take out and knead to mix. Repeat until chocolate is melted. Cut off a small piece of the corner of the bag and drizzle bars with chocolate. I usually place them in the fridge to hurry the process (but if you leave them too long, you will have to let them sit out to soften before cutting). Once chocolate has set, cut into bars and enjoy.

What would you call these yummy cookies and cream treats? I'm open for suggestions...

PS - Have you heard of Pinterest? Find me here. What a beautiful place. Need an invite? Let me know and I will see what I can do!

PPS - If you like these treats, you make be interested in their Chocolate Drizzled NutterButter Bar cousins. Click here.

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Cake Batter Gelato

My six year old loves everything cake batter! We have a frosting version, and a rice krispie treat version, both are fav's of his.  Creating this gelato was on his summer-to-do-list, as well as taking the training wheels of his bike and hiking to the waterfall. I am just about as excited as he is to cross this off his list! It turned out fabulous, super creamy, and not too sweet! We all loved it. In fact, you would have laughed (I laughed at myself) yesterday morning as I woke up early to sneakily make this ice cream cone to photograph before the kiddos woke up and polished it off. The things I do....

Cake Batter Gelato (@ 1 quart)

* Recipe by Jasey's Crazy Daisy

2 cups milk, whole is best, but I used 2% and it was still super creamy

1 cup heavy cream

4 large egg yolks

2/3 cup sugar

1 teaspoon vanilla

2/3 cup white cake mix, the powder (I have reverted to keeping a plastic container in my pantry so that I have it on hand to make all my kiddo's favorite treats)

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 degrees.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until the mixture is incorporated, thick, and pale yellow. This next part part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Take the mixture off of the heat. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking until incorporated. Pour in cake mix and vanilla and whisk again until well mixed. Return to heat and cook on low. Cook, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon and/or it reaches a temperature of 185. Do not let it boil. Make sure to keep stirring so that the bottom doesn't burn. Don't worry if you see a little thick goop at the bottom, you will strain the mixture to take care of any lumps.

Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches mixture to prevent a skin from forming. Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving. 

Enjoy~ hope you love this as much as we do! My son is so impressed. He says, "I can't believe we can make this. Now we don't even have to go to Cold Stone, we can just make our own. AND it's better!" We'd love to hear what you think if you give it a try!

Very Good Recipe Tags: Gelato, Desserts

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Mocha Coconut Creme Brownies

I seriously cannot believe I have waited this long to share these with you. What can I say? Life happens! It was a sad day... we lost our little Wheaten, Maya. She got sick. Real sick. She's at peace now. Our hearts are sad, but we are ok. She's not hurting anymore which makes it bearable. There's the down side of things. But we've also had some ups.  We had an amazing visit with my grandparents. I fell in love with pineapple upside down cake and my family had a fabulous train ride. Enjoyed my in-laws company for a few days, along with some fireworks! And to top it off, my almost first grader is home~ which is the best part! I love it when my kids are home and I don't have to share them with the rest of the world... or at least with the school for the majority of the day :)! We're up to nothing but fun now! Which means blogging has sort of taken the back seat. But I'm back with something totally super yummy! I promise. Let me introduce you to my inspiration....

Image by Chuggin McCoffee

Yep, Starbucks Mocha Coconut Creme Frappuccino! Have you had the chance to taste one? If not, do. What are you waiting for? Heaven in a cup. And while their frosty version is amazing, I wanted a brownie version. What do you need to know about these brownies? They are perfect, moist and chewy with a hint of coconut and a hint of coffee. It's been said that they are "off the hook!" Think you should make them? I do.

Mocha Coconut Brownies

Brownies

2 boxes of Betty Crocker Brownie Mix, either the dark chocolate or the fudge brownie mix

4 Tablespoons flour

2/3 cup Coffee-mate Coconut Creme coffee creamer, from the refrigerator section

2 1/2 teaspoons instant coffee (I used 2 Nescafe's Taster's Choice single serve packets)

2/3 cup oil

5 eggs

Coconut Mocha Glaze

1 cup powdered sugar

1 teaspoon vanilla

3 Tablespoons butter, room temperature

2 Tablespoons Coffee-mate Coconut Creme coffee creamer

1 teaspoon instant coffee granules

Preheat oven to 325 degrees. Grease the bottom of a 9x13 pan. In a large bowl, stir flour into dry brownie mix. Add coconut creamer, instant coffee granules, oil, and eggs and stir just until combined. Spread into prepared pan. Bake for around 50 minutes. I would check after 45 minutes, just to make sure. They are done when a toothpick comes out with a few moist crumbs.

For the glaze dissolve instant coffee granules in coconut creamer. You may need to heat for 8-12 seconds in the microwave.  Stir in vanilla. Whisk in powdered sugar and butter until smooth. Drizzle over slightly cooled brownies. I have a hard time waiting, {gasp} for the brownies to cool all the way, but if you add the glaze too soon, it will melt into the brownies. So do your best and wait a bit.

You'll be glad you did.

Just in case you were wondering about the stars of the show, this is what they look like!

Image from Coffe-mate

Image from Taster's Choice

I used two of those packets that you see above in the brownies and opened one for the glaze... I just keep that tucked away for the next batch. Because there will be a next batch, and another, and another, and another.... you get the point.

Oh yeah, what do you think about the new look?

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Triple Threat Chocolate Fudge Peanut Butter Cookies

The other day I made some of these.

Triple Threat Chocolate Fudge Peanut Butter Cookies. Want some? Thought so. Click here.

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Salted Caramel Dark Chocolate Strawberries

I am addicted to cookbooks. I love looking through recipes. I think it's an addiction that has been passed down from generations~ my mother shares this addiction as does my grandma. I think we could even toss my great grandma and even my aunts into the mix as well. With this in mind, you can imagine my delight as I walked passed a table at the library with an entire stack of Southern Living there to keep... for a donation. I didn't have any cash, but that sweet librarian told me I could take them if I brought some money with me next time. We are sort of frequent fliers at the library and I think she knew we would be in soon. I dug into the stack and carted off five or six with the most yummy food pictured on the cover. Which is were these strawberries are inspired from. They had me at Salted Caramel Strawberries. They however, dipped theres in mixed nuts, and I couldn't do without dark chocolate. Both probably would have been divine and I could probably handle a layer of toasted coconut smothering all that caramel. Maybe next time. Anyways, seriously, yum.

Salted Caramel Dark Chocolate Strawberries
*Recipe by Crazy Daisy adapted from Southern Living, April 2009 (no link available)

20-25 large strawberries, depending on size
40 caramels, unwrappped (put the kids to work)
3 Tablespoons whipping cream
1/4 teaspoon salt
1/2 cups dark chocolate chips
Sea salt, optional
wax or parchment paper

 Spread wax paper over counter or on cookie sheets and spray with cooking spray. Rinse strawberries. Pat them completely dry with paper towels (the caramel will not stick to damp strawberries).

Microwave caramels, cream, and salt in a microwave-safe bowl at 50% power for 3 1/2 minutes or until smooth, stirring every minute. Dip strawberries halfway into caramel mixture. Place on prepared wax paper.

Place chocolate chips in to a zip-loc bag. Microwave for thirty seconds. Take bag from microwave and use fingers to knead chips. Repeat until chocolate is melted. Cut a small piece off the corner of the bag and drizzle chocolate over strawberries. Sprinkle lightly with sea salt, if desired.

Let stand for about ten to fifteen minutes or until set. Serve immediately or cover and chill. These are best used within eight hours, however ours were in the fridge for a day or two and my husband still adored them.

What do you think? Perfect summer dessert! Don't you think?

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Orange Creme Cake

My hubby celebrated his thirty-something birthday this week! To my dismay, desserts aren't his forte. He would rather have a tall glass of Guiness or gi-normous steak. In fact, think I can probably name the sweets he truly enjoys on one hand~ soft chewy rice krispie treats, cheesecake, Oh Henry Bars (which I shamelessy called his smalltown school cafeteria to get the recipe for, no kidding~ but we'll save that story for another time), chocolate chip cookies, and orange dream bars. I hoped that if I could come up with some version of an orange dream cake, I might discover a birthday cake he might enjoy, or even look foward to. I went for a super moist, vanilla almond cake with orange undertones and an orange creme frosting with cream cheese (cheesecakey, right?). The kids licked the frosting bowl clean and declared the orange cake as "super delicous" and "orangey in a really great way," gramps took some home with him, and my hubby actually cleaned his plate. Mission accomplished. Maybe he will even look foward to it next year.

Orange Creme Cake 

*Recipe by Jasey's Crazy Daisy

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoons salt

1/2 cup butter, softened

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

3/4 cup orange juice

1/4 cup orange zest, @ 2 oranges

1 cup buttermilk

One batch of Orange Creme Frosting

* Note - I find one orange produces about 2 Tablespoons zest, so two oranges are usually sufficient. If you want, you can juice these oranges and add juice to equal 3/4 cup if need be. However, I slice the oranges and let the kiddos enjoy them and use the best orange juice I can buy always one that is not from concentrate (I like Tropicana, Simply Orange, and Florida Natural). Call me lazy that way.

Preheat oven to 350. Grease two 9-inch round cake pans and line with parchment paper. Grease parchment paper and flour pans. 

Combine flour, baking powder, baking soda, and salt in a small bowl. Stir well. Set aside. 

In a 2 cup mixing cup or a small bowl, stir together orange juice and buttermilk and set aside.

In mixing bowl, cream butter and sugar together about 2 minutes, scraping bowl occasionally. Add orange zest and eggs, one at a time, beating in between each  until light and fluffy. Stir in vanilla and almond extract.

Add flour mixture alternately with buttermilk mixture, beating just until combined. Bake for about 25 minutes or until center is no longer jiggly and a toothpick comes out with a few moist crumbs when inserted. 

Cool on a wire rack for 10 minutes, then remove from pan. I spray saran wrap with cooking spray, wrap my cakes in it, and pop them if the freezer. This helps retain moisture, and the cakes are much easier to frost when frozen.

Just before assembling cake, make Orange Creme Frosting.

To assemble cake, unwrap cake and place on layer on serving plate. Spread with frosting, only coming to about 1/2-1/4-inch from edges to prevent filling from spilling over. Top with remaining cake layer and frost. I frost sides first, finishing with the top. The cake will thaw pretty quickly, about 1/2 hour or so. Store in the refrigerator. Enjoy!

What is your family's favorite dessert to celebrate with?

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Orange Creme Frosting

I have a frosting problem. Actually, it's more of a powdered sugar problem! I cannot stand the taste of powdered sugar. In fact, I would rather have my sugar cookies plain, than smothered with powdered sugar frosting... I suppose you could call me a frosting snob! I'm to the point where, if I am going to eat it, it had better be worth every darn calorie!!! The good news is that this frosting tastes nothing like powder sugar! It's made with butter, cream cheese, orange juice, orange zest, and yes, some powdered sugar, but it's totally disguised by all the other wonderful flavors AND totally worth the calories! It's super yummy (my boys licked the bowl clean) and finishes off this Orange Creme Cake perfectly, but it would be just good on vanilla or even chocolate cupcakes.

Orange Creme Frosting

Recipe by Jasey's Crazy Daisy, adapted from How Sweet It Is

2 1/2 sticks butter, softened

1 (8 oz.) package of cream cheese, softened

3 1/3 cups powdered sugar

3 tablespoons of orange juice, use the not from concentrate kinds for best flavor

1 orange, zested (@ 1/8 cup)

Cream butter and cream cheese until smooth and fluffy. Mix in juice and zest. Add sugar and mix until combined. This frosting is rather thick and yummy, if you want a thinner frosting, add orange juice or milk by the tablespoon until desired consistency is reached.

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