Ocean Spray's Oatmeal Cranberry White Chocolate Cookies...........

I know that my posts have been few and far in between but I have a legit reason for being so sporadic with my posting.  I am 7 months pregnant with our first child who we affectionately call baby boy Forester.  And with being pregnant, I have proven to be my mother's daughter and have had nausea my entire pregnancy and while being pregnant the universe has played a cruel joke on me.  Usually, I love to eat anything sweet and baked and would take dessert over dinner, well not since being pregnant.   Sugar makes me ill and the mere thought of it turns me off....I have often told my husband that I feel like my taste buds have betrayed me.  So hence the reason you have not seen me bake posting as much about my baking adventures.

With that said I am determined to not let my crazy taste buds get in the way of this Christmas season and doing all the baking I so love.   And this recipe happens to be one of my favorite festive cookies.  I love the combination of brown sugar, oat meal, white chocolate and tart craisins.  And it is one of those recipes where everyone has had them at some point but is not sure where to get the recipe.  These have a light creamy taste with a twist of tart from the dried cranberries, soooo very good.


Oatmeal Cranberry White Chocolate Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5-ounce package Ocean Spray Craisins Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Start off by preheating oven to 375ºF.   Line a cookie sheet with parchment paper or a silpat and set aside.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.  Next add eggs one at a time, mixing well.   In a separate mixing bowl combine oats, flour, baking soda and salt.  Then add dry ingredients to butter mixture in several additions, mixing well after each addition, but being sure to not over mix.  Lastly, stir in dried cranberries and white chocolate chunks. 

Using the line cookie sheet, drop the cookie dough by rounded teaspoonfuls onto cookie sheet.  Place cookie sheet in oven and bake for 10-12 minutes or until golden brown (my cookies took only 9 mins to bake, but it completely depends on your oven). Once done baking, remove from oven and cool on wire rack.  This recipes make about 2 1/2 dozen cookies.

This is the perfect cookie recipe for a cookie platter or an easy cookie to whip up on short notice.  It seriously such a tasty and easy cookie to make, plus the dried cranberries add a festive twist to this yummy cookie.  So get in the kitchen and start baking, you will not be disappointed.

Happy Christmas Baking!

Everyone's Favorite Birthday Cake..........

Baking for me is a release and a relaxer but it also is a creative outlet for me. I am sort of a nerd....I love cake stands and when I bake a cake I think about the frosting and what cake stand it would look best with. I also have this dream in my head of always having a fresh cake on the counter and my kids coming home from school and having a slice of cake with a small glass of milk.

This cake fits that dream perfectly. It is a recipe from baker Matt Lewis of the Brooklyn based bakery BAKED. This is once again a bakery to add to my ever so long list in New York that I am dying to visit. This recipe is actually a recipe from Matt's grandmother which makes it that much cooler to me and I find family recipes to be the best because they have managed to stick around for a long time. This cake is so easy to make and in the same breath it has such a unique flavor and texture. The subtle hint of cinnamon in the cake itself, couples perfectly with the creamy chocolate cream cheese frosting. This cake is also so easy to handle, assemble and frost.

Cake
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature, plus more for pans
All-purpose flour, for pans
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cups granulated sugar
1/2 cup firmly packed light-brown sugar
3 large eggs
1 cup sour cream

Start off by preheating the oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment-paper rounds (I just cut my own). Butter parchment paper and lightly dust pans with all-purpose flour, shaking out excess. Set aside.

In a large bowl, sift together cake flour, baking powder, salt, and cinnamon; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Next add eggs, one at a time, beating until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; then add flour mixture in three additions, alternating with sour cream and beginning and ending with flour mixture, making sure to scrape down sides of bowl as necessary.

Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Each oven bakes differently and over baking can ruin a cake, so for the first time watch the cake closely the last 10-15 minutes to make sure it is not in there too long. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and re-invert; let cool completely.


Chocolate Cream Cheese Frosting
5 tablespoons unsalted butter, softened
5 ounces cream cheese, softened
2 to 2 1/2 cups confectioners’ sugar, sifted
1/4 teaspoon salt
2 ounces dark chocolate, melted and cooled

Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioners' sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioners' sugar, 1 tablespoon at a time, until it becomes firm. Do not over-beat. Frosting can be made up to 1 day in advance if stored in an airtight container in the refrigerator; let soften at room temperature before using.

Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. Cake can be kept in an airtight container, refrigerated, for up to 3 days. Let come to almost room temperature before serving.

I love this recipe because it is not just your same old chocolate or vanilla cake. The flavors in this cake will wow and surprise you. You have to try this unique and yummy family recipe, that guarantees you will be going back for seconds.

Enjoy!

Yummiest Chocolate Cupcake Ever..........

We all know that cupcakes are all the craze right now. There are cupcake shops popping up all over the place and something so classic as a cupcake has become the newest coolest baked good. I think that everyone needs in their recipe arsenal a good chocolate cupcake recipe and a good vanilla cupcake recipe. I have been looking for both for some time now and my chocolate cupcakes I just stumbled upon.

I am not sure if you remember when I had my first official catering job. It was for Thad's work and they wanted me to make alabama cupcakes (here is the link). For the chocolate cupcakes I made Surprised Filled Cupcakes. For this cupcake there is a cream cheese filling that goes in them and they are very good. When I was making these cupcakes for the catering job, I ran out of the filling and had some chocolate batter left over and so I made some plain chcoclate cupcakes with the extra batter. Thad had one of the plain chocolate cupcakes and raved about how moist and good they were. I had a taste and agreed. And in that moment, our favorite chocolate cupcake was discovered.

This recipe does not have eggs in it so it is a denser more moist cupcake. It is the perfect consistency for a perfect chocolate cupcake and a must make.

Chocolate Cupcake
3 cups flour
2 cups sugar
4 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons cider vinegar
2 teaspoons vanilla
3/4 cup vegetable oil
2 cups water

Start off by pre-heating the oven to 350 degrees. Get out a 12 cup cupcake pan and place 12 cupcake liners in the pan and set aside.

In a stand mixer combine the flour, sugar, cocoa, baking soda and salt; mix. Then add the next 4 liquid ingredients....vinegar, vanilla, oil and water, mixing until barely combined. Once all ingredients are added, mix at medium speed for 2 minutes.

Once completely mixed, I like to use an ice cream scooper to dish my batter into the cupcake pan to make a uniform cupcakes. I Fill the cupcakes about three-fourths full. Place cupcakes in the oven, letting them bake for about 13-20 minutes. Mine are usually perfect at 15 minutes.

Once removed from the oven, place on cooling rack and let cool completely. These cupcakes can stand alone in taste without frosting but if you want to dress them up, you can top them off with a delish chocolate frosting. Click here for chocolate frosting recipe

These cupcakes are always a crowd pleaser and oh so good.

Enjoy!

Heavenly Hash Fudge

I love Valentines Day. Really, I have always loved V-day. I loved V-day when I was a kid and got to make Valentines for everyone in my class or those Valentines when I felt everyone in the world had a Valentine but me...even then, I still loved the holiday.

Since I do love Valentines, I have been making my favorite sweets and trying to experiment with others. Living in France I loved Mousse au Chocolat and so I found a recipe and made it. The mousse was good but not great and not worth sharing. And of course the plan was to make my the beloved Bradford Sugar Cookies for friends and although the weekend got away from me, still hope to do so this evening. Along with my pre-Valentines day baking I came across this recipe for Heavenly Hash Fudge. I am a sucker for anything fudgie.

David Gaus, a Pastry chef shares this recipe as his favorite Valentines Day treat. He says that growing up in New Orleans "the candy box of choice was Elmer’s Heavenly Hash. The local department stores – Maison Blanche and Krauss’ – were piled high with them during the season, in all their gleaming cellophane glory. Coming out of a sweet-deprived Lent, it really did seem like a little slice of heaven".

You would think that David, a pastry chef, would choose as a his fav Valentine's Day dessert something other than fudge but he says "there’s still nothing more appealing to me than a perfect morsel of fudge, preferably studded with pecans, thanks to my Southern bias. The smooth, soft chocolate with the crunch of a fresh roasted nut is an ideally balanced texture. The richness is decadent. I’m talking about Heavenly Hash."

With that said, after making it I too was taken by it. It was rich, smooth and those toasted pecans and soft marshmallows put it over the top. Warning: It is rich, so too much will result in a tummy ache (this may or may not be due to personal experience).

Heavenly Hash Fudge
1 cup sugar
1 cup evaporated milk
2 tablespoons light corn syrup
3⁄4 pound semisweet chocolate (preferably 58%–61% cacao), finely chopped
1 teaspoon vanilla extract
1⁄4 teaspoon salt
1 1⁄2 cups toasted pecan pieces
1 1⁄2 cups mini marshmallows

Lightly coat an 8-inch-square baking dish with nonstick cooking spray. Place a 10-inch-square piece of parchment paper in the baking dish, coat with nonstick cooking spray, and set the dish aside.

Bring the sugar, evaporated milk, and corn syrup to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer until the syrup reaches 220°F (it will have a foam of finely textured bubbles on top like the foam on a beer), about 8 minutes.

Turn off the heat and whisk in the chocolate, vanilla, and salt until the chocolate is completely melted and the mixture is smooth. Let it cool for 3 minutes (you shouldn't’t feel any heat if you touch a dab to the bottom of your lip) and then stir in the pecans and marshmallows until combined.

Transfer the mixture to the prepared baking dish and spread it into a somewhat even layer using a rubber spatula (it’s okay if it’s a little bumpy and rustic). Tap the pan on your work surface a couple of times to compact, and then cover flush with plastic wrap and refrigerate for at least 2 hour or overnight. David says in his recipe to let it sit for 1 hour or over night but my fudge took several hours to set and was even better the next day.

Place a deep bowl or pitcher of hot water next to your work surface. Invert the chocolate onto a cutting board and carefully remove the parchment paper. Dip a chef’s knife or pizza wheel into the hot water and cut the bar into 2-inch squares (I cut my pieces into 1 inch squares because of its richness). Place the heavenly hash in paper candy cups, wrap in decorative foil, or arrange on a serving platter and refrigerate. Let the candies sit out at room temperature for at least 30 minutes before serving.

*Note: It you are not a bittersweet fan, I would use a semi-sweet or milk chocolate for this recipe which I think would taste divine too.

These are the perfect chocolaty Valentines Day treat and so easy to make!

Happy Valentines Day!

XOX

Chunky Chocolate Gobs

A few weeks ago I did a post for all those who love a simple cookie that is not too sweet but has a rich buttery flavor....Tea Cakes. However this cookie, is the antithesis of a tea cake. This cookie is dedicated to all you chocolate lovers out there who love a deep, dense, chocolaty, chunky cookie that is so chocolaty that it will soothe any worry or care and blow your chocolate loving mind.

I found this recipe while looking at Southern Living's "60 Best Loved Cookies". The #1 cookie was the Chunky Chocolate Gobs. I am a sucker for anything that claims to be the best. I think of the movie Elf, when Buddy sees the sign in NYC that says "Worlds Best Coffee" and he bursts into the retaurant and says "congratulations". I feel like Buddy, except I atleast have to try it to see for myself. My gut told me anything that calls for chocolate cream filled cookies, Mounds candy bars and lots of chocolate had to taste pretty darn great.

After making them, I was blown away by their intense chocolate flavor. I loved the slight crunch the chocolate cream filled cookies added and the coconut brought in a nice texture and taste also. And finally the chocolate chips provided a burst of chocolate to each bite. These cookies are a chocolate lovers dream come true.

3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups or 16 cream-filled chocolate sandwich cookies, coarsely chopped (I used Oreos)
3 (1.75-oz.) Mounds bars, chilled and chopped
1 to 2 cups semisweet chocolate morsels

Start off by preheating the oven to 350 degrees. Line cookie sheet with parchment paper (although I was out of parchment paper and just used my non-stick cookie sheet and they came out just fine) and set aside.

Using a stand mixer (or a hand mixer) beat the butter and shortening at medium speed in the stand mixer bowl until creamy; gradually add in the sugar and brown sugar, beating until light and fluffy. Add eggs one at a time and vanilla, beating until well blended.

In a separate bowl, combine the flour, baking soda, unsweetened cocoa and salt, mix well. Then gradually add the dry mixture to the butter mixture, beating until blended.

Next cut up the cookies coarsely, and cut up the chilled Mound bars into little squares. Then with a spoon add add in the cookies, candy bars and chocolate morsels. Once all ingredients have been incorporated completely, chill dough for 30 minutes.

Once dough is chilled drop dough by 1/4 cupfuls, 2" apart onto baking sheets lined with parchment paper. These cookies are large and I only put six per cookie sheet. Depending on how fast your oven cooks, bake your cookies for 10 to 12 minutes or until barely set. Once baked, take the cookies out and let them cool for 10 minutes away from the heat of the oven. Lastly transfer the cookies to a wire rack to cool until they are just barely warm.

These cookies are best slightly warm with a tall glass of milk. But would also be divine with a scoop of vanilla ice cream, fudge sauce and a dabble of whip cream. So get ready for an intense chocolate experience that will have you begging for more.

Enjoy every chocolaty bite!

A Fat Witch Brownie.......

Picture by Bake or Break

When I lived in DC, every so often my friends and I would venture to Georgetown and take in the sights. There were always great places to eat in Georgetown and fabulous stores to visit. I remember the first time I went to Dean & Deluca, I was mesmerized by it. It is a gourmet foods store fool of the finest of all foods and treats. They had cheeses of every kind and living in France I love my cheeses. They had fine meats, candy, all sorts of oils and vinegars and most importantly a Bakery. They had the most finest of bake goods that not only look perfect but their taste rivals their appearance. So when I was there I bought a brownie that was divine. It could stand alone without any frosting and melted in my mouth.

So when I came across a recipe posting on the cooking blog Bake or Break for some specialty brownies that are sold at a New York bakery called Fat Witch Bakery, I had to try it because first of all it reminded me of Dean & Deluca and secondly, getting the recipe for a famous brownie made me feel like somehow I was getting away with something or was just lucky to have it.

When I tried this recipe I loved it and what I loved about it was the delicate yet rich taste. And I also loved that surprisingly this brownie was not dense but light in its consistency. This definitely is the sort of brownie that would go into my "must make again" recipes collection.


Fat Witch Brownie
14 tablespoons unsalted butter
1/2 cup + 2 tablespoons bittersweet chocolate chips
1 & 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
pinch of salt

Start of being preheating the oven to 350 degrees. Next grease a 9″x 9″ baking pan with butter, dusting it with flour, a getting rid of the excess flour by hitting the sides and bottom of pan. Set aside and let cool.

Using a medium saucepan, melt the butter and chocolate over low heat, making sure to stir constantly. Once done, Set aside. In another bowl (I use my kitchen aid) beat the sugar, eggs, and vanilla on medium speed. Once mixed well, add the cooled chocolate mixture and mix until well blended.

In another small bowl sift together the flour and salt, mix together. Then add the flour mixture to the chocolate mixture, mixing gently until well combined.

Lastly, spread the chocolate batter evenly in prepared pan. Place in oven and bake 30-33 minutes, or until a toothpick inserted in the center comes out with only dry crumbs. Once done remove from oven and place on cooling rack for 1 hour before cutting into bars. Makes 12-16 brownies.

So if you are a brownie lover like myself and love a rich but light brownie, then this recipe is for you. So enjoy and eat up!

Happy New Years Eve!

Cupcakes and Bama Football......

Living in the South, Football is like a religion, life is planned around football, wedding dates are set according to if there is a home game or away game and everything else is put on hold each Saturdays to take part in game day festivities. When I first moved here I amazed by the magic and energy that is here during football season. To just walk into a grocery store was to see everyone dressed head to toe in crimson red and hounds tooth. And when I attended my first game day on the Alabama campus I was in awe by the tents and spreads people had. They had tables full of yummy foods, flat screen TVs and all the comforts of home.

So for the Bama vs. Penn State game I was asked by Thad's work, who was having a tent out on the quad and were having some clients come into town for the game, to make 100 Alabama cupcakes and 100 brownies. It was my first official catering job.

I made two kinds of cupcakes, I made the Surprise Filled Cupcakes (chocolate and cream cheese) with a butter cream chocolate frosting and vanilla cupcake with a strawberry filling and a whipped butter cream frosting. As garnish I made over 200 scripted A's, both red and white out of royal icing. From this experience I learned the hard way that royal icing does not hold up in 100 degree weather but if you were having a party indoors they would do just fine.


For the chocolate cupcakes I made the Surprise Filled Cupcakes which were made bt my mom growing up. These are rich with the dense chocolate cake, cream cheese and semi-sweet chocolate chips and a creamy chocolate frosting to finish it off, plus it looks so pretty.

Surprise Filled Cupcakes

Start off by preheating the oven to 375 degrees and line two twelve cup cupcake pans with cupcake holders, set aside.

Surprise filling:
8 oz. cream cheese, softened
1/3 cup sugar
1 eggs
pinch of salt
6 oz. semi-sweet chocolate chips

For the filling use a small bowl and mix the softened cream cheese, the sugar, egg, pinch of salt and chocolate chips. Mix until all ingredients are incorporated. Set aside.

Chocolate Cupcake:
2 cups flour
2 cups sugar
4 tablespoons coco
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons cider vinegar
2 teaspoons vanilla
3/4 cup vegetable oil
2 cups water

Start off by combining the first 5 ingredients in the bowl of a stand mixer(flour, sugar, coco, baking soda and salt), set aside. Once combined, gradually add the next 4 liquid ingredients (vinegar, vanilla, oil and water), mixing until barely combined. Once all ingredients are added mix at medium speed for 2 minutes.


Once completely mixed, I like to use an ice cream scooper to dish my batter into the cupcake pan. I Fill the cupcakes about half-way full, then drop in a 1/2 tablespoon of the surprise filling into each cupcake. Place in oven letting bake for about 13-20 minutes. Mine are usually perfect at 15 minutes.

Once removed from the oven, place on cooling rack and let cool completely. These surprise cupcakes can stand alone in taste without frosting but if you want to dress them up, you can start on the chocolate frosting while the cupcakes are cooling. Click here for chocolate frosting recipe

These cupcakes are always a crowd pleaser and are delish!

For the vanilla Cupcake, I used a recipe from Magnolia which is a world famous bakery in New York City and my neighbor Becky a while back let me borrow her Magnolia's Cookbook and I loved their vanilla cupcake recipe. This recipe with the strawberry filling and the whipped butter cream frosting, you feel like you are eating strawberry short cake to go. So yum.


Magnolia's Vanilla Cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Begin by preheating oven to 350 degrees. Line two 12 cup cupcake pans with cupcake holders. Set aside.

Start off by combining the flours in a small bowl, mix and set aside.

In a stand mixer bowl cream the butter until smooth and fluffy on medium speed. Then slowly add in the sugar and beat until light and fluffy, about three minutes. Add each egg one at a time, mixing between each addition. Next add the dry ingredients, in three parts alternating with the milk and then vanilla. Beat well but make sure to not over mix. Make sure to scrape down the sides and bottom of bowl before scooping them out into the cupcake pan.

Note that this batter will be a thicker batter. Using the handy ice cream, fill the cupcake holder to 2/3 to 3/4 full. Place in oven and bake for 15-20 minutes. My were done at 17 minutes and I just used a small butter knife and once it came out clean I knew they were done.

Once done remove from oven and let cool completely. While cooling you can start on the frosting and the filling.

For the filling I used a Strawberry filling and boy was it good.

Strawberry Filling
2 cups hulled Strawberries
1/2 cup granulated sugar
1 tablespoon unflavored gelatin
2 tablespoons cold water
3 tablespoons boiling water
1/2 cup whipping cream

Start off by measuring out two cups of strawberries (I bought frozen strawberries and just let them unthaw)in a small bowl. Add sugar and let stand. Then measure out 1tablespoon gelatin and place in a small bowl; add 2 tablespoons cold water to gelatin and let the gelatin soften. Then add 3 tablespoons boiling water to gelatin mixture and stir until gelatin is dissolved. Then stir the dissolved gelatin into strawberries and let cool.

While strawberry mixture is cooling, whip a 1/2 cup of whipping cream until it is stiff. Check Strawberry mixture and when the consistency is like a heavy syrup, then fold the whipped cream into the strawberry mixture. When all ingredients are combined and mixed, place in refrigerator to chill and set.

Once completely chilled and the cupcakes are cooled I cut out a dime to a penny size hole and piped the strawberry filling into the hole.

Lastly once the cupcakes have been filled it is time to make the frosting. Since this combo has a strawberry shortcake feel, I thought nothing would be better then a light fluffly butter cream frosting to top it all off. To see this recipe click here.

These cupcakes work best when made the night before and sit in the refrigerator to allow the filling and frosting to harden.

Both these cupcakes are great recipes and are fun for any event and any occasion. And are so delicious.

Bon Appetit!

Missionary Brownies

Who doesn't love a good brownie recipe with a creamy chocolate frosting? Well these little guys will make you weak in the knees. Missionary Brownies are a Nelson family favorite. When I was a teenager, we moved to France for a couple years for my dad's job. We use to have the missionaries from our church over a lot and our house sort of became a safe haven for them. My mom was like their second mom and would make them some good homemade "American" food which was hard to come by in France. For dessert she would make these buttermilk brownies and they became such a hit with the missionaries that we started to call them the missionary brownies.

Years later they have continued to be a Nelson dessert favorite. I made them for Thad recently and he said these were the best brownies he had ever had. What I love about this recipe is the buttermilk and how moist they are, and the creamy frosting tops them off and makes it so just having one piece is almost impossible.

Missionary Brownies
2 cups flour
2 1/2 cups sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 cup water
2 sticks butter
1/4 cup cocoa
1/2 cup buttermilk
2 eggs beaten
1 teaspoon vanilla

Start off by preheating your oven to 350 degrees. Then grease and flour either a jelly roll pan, which is best or a 9 x 13 inch pan which will make the baking time vary. Set aside.

Begin by sifting together the flour, sugar, baking soda and salt in a medium bowl. Set aside. Next bring the 1 cup water to a boil; then add the butter and cocoa. Mix well. Once the liquid mixture in combined, pour into the dry ingredients. I usually do this recipe with a good old fashion bowl and spoon. Stir all ingredients together, making sure to get the sides and bottom on the bowl. Then add the buttermilk. Get out a separate bowl and beat the eggs with a fork and then incorporate into batter. Lastly add vanilla and nuts. Mix well.

Pour the prepared batter into greased and floured pan. Bake at 350 for 15 minutes if in a jelly roll pan and then about 30-35 minutes if baking in a 9 x 13 pan. Either use a toothpick or butter knife to check for doneness, when inserted if comes out clean then it is done. Watch closely to prevent from over cooking. Once done remove from oven and cool on a cooling rack until completely cool.

Once completely cool frost with your favorite chocolate frosting or to use my favorite chocolate frosting click here

Missionary Brownies will become your new favorite brownies, and who doesn't need a killer brownie recipe.

Enjoy!

Everyone likes Oreos.......

(Sorry for the blurry pic, it was the best one I took which is sad)

Ok so who doesn't like Oreo cookies? And especially who does not like homemade Oreo cookies? Usually you can't just have one Oreo you need atleast a whole row....well you will feel the same way about this Oreo recipe. This is a recipe of my mom's that will knock your socks off. The cookie is sweet and chocolaty, with a creamy cream cheese buttery filling.... making a soft, creamy and chewy delight.

I had these ready when Thad came home from playing tennis last night and upon entering the house he proceeded to tell me he was not hungry. It took a little time but he ended up having a cookie, then a cookie with frosting on it and then wanted some more....he was hooked which was my plan. Thad was doing his usually animated yelling and pounding on the counter about how good they were and it is not everyday I get that reaction from him.....so you know these are a treat.

This recipe is so easy to make and fun to assemble....

Homemade Oreo Cookies

Cookie
2 boxes Devil Food Cake
1 1/2 cup shortening
4 eggs
1 teaspoon vanilla

Start off by preheating the oven to 375 degrees. Get out a cookie sheet and set aside.

In a stand mixer (or with a hand mixer)empty the 2 packages of Devil Food Cake, adding the shortening, eggs and vanilla. On medium speed mix until blended well. Dough will be a little stiff. Scoop out dough with small spoon and roll into uniformed balls onto an ungreased cookie sheet. Place in the oven, baking them for 7-10 minutes (mine were perfect at 7 minutes). You want them to still be soft and chewy, so watch them closely. Once ready take the cookies out and let them sit for a few minutes before transferring to a cooling rack. Let them cool completely.

Filling
2 cups powdered sugar
1/2 cup butter
8 oz. cream cheese
1 teaspoon vanilla

While you are baking your batches of cookies start on your filling so that it can be made and refrigerated for 30 minutes to an hour. Using your stand mixer again (or a hand mixer) combine the powdered sugar, butter and cream cheese, making sure the cream cheese and butter are both at room temperature. Start off mixing the ingredients on low speed for 2 minutes and then mix on medium speed for 5-6 minutes to give the filling a very smooth and creamy texture. Place the filling in the refrigerator for 30 minutes to an hour to let the filling firm up.

Once all cookies are made and cooled completely and the frosting has been chilled, you can now get started on the assembly of the Oreos. Using a frosting bag and a round standard tip, fill up the bag as much as you can with the creamy filling. I make sure the two cookies I am using are the same size and on the inside of the first cookie, pipe on the filling in a circular motion from the outside in until the cookie is completely covered. Then place the other cookie on top, making a yummy homemade Oreo cookie. Once done with the assembly I place them in an air tight container in the refrigerator, to keep them as fresh as possible.

As a warning, when you make this recipe you might as well have copies of the recipe on hand because you will be asked for it. So give them a try and I guarantee these will become yet another family favorite.

Fait avec l'amour,

The Nelson (my maiden name) Birthday Cake

I am a girl who loves tradition. I like there to be consistancy and something that you can rely on. I think I am also this way because I came from a family where it is all about tradition, especially when it comes to food. For example on Christmas eve, we always have fresh crab, dipped in butter, Salad de Mason and fondue. Then for dessert we have the famous Yule Log which is a chocolate cake made to look like a log (I am pretty sure it is a swedish tradition). These food loving traditions are almost like a ritual and they hold so many treasured and happy memories for me.


Another Nelson tradition is the Nelson Birthday cake. The origin of this cake was that my grandma Bev (my dad's mom) made this cake for birthdays. Insert my mom into the picture, who is a fabulous cook whom whatever she touches turns into gold and took the Nelson cake which was already fabulous, to another level of fabulous. How did she soop up the Nelson cake? She started with a homemade chocolate cake and her fabulous chocolate frosting with fresh whipping cream. This cake is undeniably divine and wins the hearts of whoever tries it.

When Thad came to meet my parents, the Nelson cake was made, and since I had always had the Nelson cake in my life I had taken it for granted, I thought nothing of it so when Thad partook of this delicate dessert, he died over it. From then on this became something he talked about and begged for and has become his birthday cake.

So with the history out of the way, this cake it just plain great. Since I pretty much love to bake, my co-workers benefit from this and plus it is totally selfish since I don't want baked goods lingering around the house. For our birthday here at the bank we always get lunch from the restaurant of our choice and a store bought cake. Adella's birthday (one of my co-workers) was coming up and I was asked to maker her a birthday cake instead of buying one. I knew she loved chocolate and so I decided to make her the Nelson cake. It was an absolute hit and was so fun to make for her.

Chocolate Cake
Ok so start out by setting the oven to 350 degrees. Grease and flour two 9" rounds and set aside.

1 cup water
4 tablespoons cocoa
1 cube margarine
1/4 cup crisco

Combine above ingredients in a small sauce pan over medium heat. Stirring constantly so that the bottom does not burn, bringing to a rapid boil. Then set aside.

2 cups sugar
2 cups flour

Combine sugar and flour in a boil, blending them together with a fork. Next in a stand mixer or with a hand mixer, add the cocoa mixture. Mix well. Then add.....

1/2 cup buttermilk
1 teaspoon vanilla
2 eggs
1 teaspoon baking soda

Beat all these ingredients together until the batter is smooth. Then pour into the pans and place in the oven. For the two 9" inch rounds the cooking time will be 25-30minutes. When I was making this recipe I started checking to see if they were done around 20 minutes. Once a butter knife or toothpick is inserted and comes out clean it is done. Turn them out on a cooling rack covered with parchment paper, right side up. Let them cool completely.

While the cake is cooling, start on the frosting (See below)

Peggles Frosting
1/3 cup butter (at room temperature)
1/4 cup milk
1/2 teaspoon vanilla
1/2 cup unsweetened cocoa powder
4 cups confectioner's sugar

Using a stand mixer combine all the ingredients on medium speed. When adding the milk, I sometimes have to add more milk to give it a smoother and fluffier texture (about 2-3 tablespoons more).

Next whip a pint of whipping cream. Adding about a 1/2 teaspoon of vanilla to the cream and powdered sugar to taste (remember that you don't want it too sweet); whip until firm peaks form in the cream.

Finally assembly time. Slice each round so that you have 4 9" rounds for the 4 layer cake. I shave each layer with a seraded knife so that they are each as flat as possible. Place the first layer of the cake on a cake stand or plate. Smear on a nice thick layer of chocolate frosting, then whipping cream. Repeat this process 3 more times; dividing the whip cream and frosting evenly between the four layers. On the top of the fourth layer, with a grater and some baking chocolate, shave some chocolate onto the top layer of whipping cream. Allow to set in refrigerator for 2 hours or more.


This is my co-worker Adella blowing out the candles on the cake. She loved it!

This cake is a Nelson tradition and will be until the end of time. Enjoy!

Not Just Any Chocolate Cake.......

There are so many different chocolate cake recipes out there and so many variations but at the end of the day any fresh chocolate cake with a glass of milk is pretty darn good. With that said I have a chocolate sheet cake recipe to share with you that will knock your socks off.

So where did I get this blessed recipe? Well......I usually save my cooking magazines until Sunday, almost as a treat or saving the best for last. I browse the magazines reading the yummy recipes and making plans in my head to make certain ones while Thad finishes his church business (since we have an assignment for our church which takes us 70 mile south of Tuscaloosa to a town called Demopolis, we love it there).

So last Sunday Thad had to go on a visit and I was left at the church for a little while. As I was looking through Paula Deen's magazine I found a chocolate sheet cake that looked delish. I also think what drew me to it was that it was an old family recipe and I felt like if it has been around this long then it must be good. So when we arrived home from Demopolis (and Thad took his Sunday afternoon nap) I made this recipe.


Chocolate Sheet Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup butter (1 cube)
1/2 cup vegetable oil
4 tablespoons unsweetened cocoa powder
1 cup water
1/2 cup whole buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 large eggs

Begin by setting the oven to 350 degrees. Spray a 13x9-inch baking pan with a non-stick cooking spray, then coat with flour. Set aside

In a kitchen aid bowl or regular bowl combine the flour, sugar and salt. Sift. Then set aside.

In a medium to large saucepan whisk together the butter, oil, cocoa and water. Bring to just a boil over medium-high heat. Make sure you stir constantly to prevent burning and stir until all ingredients are melted and smooth. Once completed add the chocolate mixture to the dry ingredients, mixing at medium speed. Then add the buttermilk, baking soda, vinegar, vanilla and eggs. Mix until pretty and smooth.

Pour the batter into the prepared 13x9-inch pan. Bake for 30 minutes or until when a butter knife is inserted it comes out clean. It took my cake about 35 minutes to bake (as always, ancient oven). While the cake is in the oven baking, start getting the ingredients together for the chocolate icing. When the timer has about 5-8 minutes left I start the icing recipe (see below).

Chocolate Icing
1/2 cup butter
4 tablespoons unsweetened cocoa powder
6 tablespoons whole milk
1 (16-ounce) confectioners' sugar
1 teaspoon vanilla extract

Using a medium saucepan bring to a boil the butter, cocoa and milk; stirring constantly. Remove from the heat and add the confectioners' sugar and vanilla. Then transfer the icing mixture to a bowl or your Kitchen Aid and mix it add medium speed until it is smooth and creamy.

Once your sheet cake is done, take it out of the oven and using a fork poke holes in the cake (I did it all over). You then take the chocolate icing and while the cake is hot, pour the icing evenly over the cake. Let the cake cool completely before serving.



So on that Sunday when Thad went down for his Sunday nap, he awoke to a freshly baked chocolate sheet cake on the counter. After his first bite he literally acted like he wanted to punch something because it was so good. He loved loved loved this recipe and I must say it was divine. So thank you Miss Paula for yet another fabulous recipe.

This is a perfect post Sunday dinner dessert and serves 12-15 people and is even better with some ice cream or a cold glass of milk.

Bon Appetit!

Adapted from: "Cooking with Paula Deen"

Homemade Chocolate Sauce

One thing the South has that I love are great consignment shops. Here in Tuscaloosa there are several shops that are fun to visit but my favorite Consignment shop is called Twice As Nice. I love this place and the other day I found these precious little dessert dishes. I had to have them. And as soon as I bought them I visualized two pretty scoops of vanilla ice cream or some fresh sorbet in them. I had been wanting to make a homemade chocolate sauce, so buying these dishes gave me a great excuse.

I went into my beloved cookbook, "Joy of Cooking" and found this recipe. It was quick and easy but delicious. It is the perfect dessert to whip up last minute but is an impressive homemade treat. Also this chocolate sauce can be stored in the refrigerator for up to two weeks.

Chocolate Sauce

1/2 cup light cream or 1/4 cup heavy cream plus 1/4 cup whole milk
2 tablespoons sugar
1 tablespoon unsalted butter
4 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla

I started off by chopping up the chocolate first because once you get going this recipe moves pretty fast so it is best to have it all out and ready to go. You can chop up your chocolate in a food processor or I got out a cutting board and a good knife and chopped the chocolate into very fine pieces. I used semi-sweet baking chocolate that comes in an 8 oz. package or you can use some ghirardelli chocolate. I say the finer the chocolate the better the taste.

Combine the creams/milk, sugar and butter in a heavy sauce pan. Stirring constantly and keeping a close eye on it, bring it to a full rolling boil. Remove the sauce from the heat and then add your finely chopped chocolate. Continuing to stir constantly until all the chocolate is melted and the sauce has a smooth texture (no lumps). Set the mixture aside for one minute and then add your vanilla. Once again, stir until mixed well and the texture is smooth and velvety.

As a side note, when I was making this I wanted the sauce to be a little thinner so that it made a good chocolate sauce for ice cream, so I added a couple more tablespoons of cream and was pleased with the texture.

Thad gave this Chocolate Sauce a Thad rating of 9.5, so it is worth your time to try it out.

Bon Appetit!

Adapted from Joy of Cooking

Million Dollar Cookies (named by Thad)

I work at a bank where things can get slow. When this happens, which is often and I want to make the time go by a little faster, I browse food blogs and the Foodnetwork for new recipes. I love to just read the recipes and see what ingredients the authors use. Enjoying cooking and baking is something I have discovered about myself recently. When I was single, I was always grabbing food to go or eating out with friends. It was never fun to cook for one. Another reason I love to cook is because of my mom. She has always been a great cook and has been known in the land for her cooking abilities. She is an adventurous cook, who is always trying new recipes and uses no boxed ingredients (i.e. brownie mixes, cake mixes, etc.), everything is homemade. When she was a little girl she often times had to cook for herself, so she has had many years to perfect the art of cooking. I have often described the way my mom showed and shows us love is through her food she makes us and so I aspire to be half the cook my mom is!

Thad loves it when I bake. He is my best taste tester and critic. He asks me to make this recipe at least every couple of weeks and swears these are the best chocolate chip cookies he has ever had. It is a simple recipe but so good. I love this recipe because of the tecture of the cookie. It is a fluffy and dense cookie and I like to add coconut and pecans to give the cookie an even richer taste.

Million Dollar Cookies (Chocolate Chip Cookies)

¾ cup white sugar
¾ cup brown sugar
¾ cup butter (1 1/2 cubes)
1 egg
1 tsp. vanilla
2 ½ cups flour
1 tsp. baking soda
pinch of salt
6 oz. semisweet chocolate chips
6 oz. pecans
Fresh coconut to taste (I do 1/2 cup)


Cream butter with sugars, preferably with a fork. I try to have the butter at room temperature for a better consistency in the cookie. Add egg. Combine soda, salt and flour; add to sugar mixture along with vanilla. Mix in pecans and chocolate and roughly a half cup of fresh coconut to the mixture, dough will be a little dry. Press into patties ¾ inch thick, the bigger you make them the better. Bake at 375 for 12-13 minutes. Half-way through the baking time, I rotate the cookie sheet so that they are evenly brown. Don’t over cook, I feel the key to a good cookie is how it is baked, so watch them closely! (My mom likes making them on a baking stone).

These are sure to be a delight and household favorite and hard to eat just one, so dieters beware. Enjoy!