Friday, September 9, 2011

Recipe #40: Orange Creamsicle Fudge

Um, have I mentioned my love affair with Pinterest yet?  This was another find from my new favorite site.  Hubster almost peed himself when I read the name of the recipe to him.  I made it lastnight and he's already making quick work of it.

Orange Creamsicle Fudge
  • 6 ounces unsalted butter
  • 2 cups bakers' sugar
  • 3/4 cup heavy cream
  • 12 ounces white chocolate chips
  • 7 ounces marshmallow cream/fluff
  • 1 Tbsp orange extract
  • Orange or a combo of yellow & red food coloring
  1. Line 13x9 pan with aluminum foil and spray with cooking spray.  Set aside.
  2. In large saucepan or stockpot, combine butter, sugar, and cream over medium heat
  3. Stir mixture continuously until it begins to boil
  4. Set time for 4 minutes and continue to stir while it boils.  If needed, you can wet down the sides of the pan with a pastry brush.
  5. Once mixture has boiled for 4 minutes, remove from heat
  6. Quickly add white chocolate chips and marshmallow fluff
  7. Stir until white chocolate chips are completely melted
  8. Pour 1/3 of mixture into small bowl and set aside
  9. To remaining mixture, add orange extract and food coloring and stir to quickly combine
  10. Pour orange fudge mixture into foil-lined pan and smooth evenly
  11. Add reserved white fudge in spoonfuls on top of orange fudge
  12. Swirl with metal knife to create a paisley type pattern
  13. Refrigerate for 1 hour to set
  14. Remove fudge from pan using foil
  15. Cut into bite-size pieces and store in airtight container in fridge until serving

Recipe #39: Snickerdoodle Cake

This was another fabulous Pinterest find!  My hubster's favorites are Snickerdoodles, so when I saw this cake, I knew it was a must-try.  I think he's still in a sugar heaven from eating this thing!


Snickerdoodle Cake
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 cups cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 3/4 cups bakers' sugar
  • 4 large eggs, room temperature
  • 1 Tbsp vanilla extract
  • 1 1/4 cups whole milk, room temperature
  1. Preheat oven to 325 degrees
  2. Line two 8 or 9 inch round cake pans with parchment paper, butter and flour the sides. Set aside.
  3. In small bowl, combine flours, baking powder, salt, and cinnamon.  Set aside.
  4. In large mixing bowl, beat butter and sugar until creamy
  5. Add eggs, one at a time, mixing well after each addition
  6. Add vanilla and combine
  7. Alternately add portions of the milk and the flour mixture, beginning and ending with the flour mixture.  Beat well between each addition.
  8. Divide batter equally between pans and bake for 35 minutes, or until cakes pass toothpick test
  9. Cool on wire rack for 10 minutes, then remove from pan and place back on rack to finish cooling
  10. Level each layer, then cut each layer into to thinner layers. 
  11. Frost & serve
Brown Sugar & Cinnamon Buttercream
  • 2 1/4 cups unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 2 tsp ground cinnamon
  • 8 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup half & half
  1. In large mixing bowl, beat butter, brown sugar, and cinnamon until fluffy
  2. Add vanilla extract and combine
  3. Add 6 cups of the powdered sugar and beat, starting on low speed and moving up to high speed
  4. Add half & half and mix until well-combined
  5. Add remaining 2 cups of powdered sugar and beat, starting on low speed and moving up to high speed
  6. Continue mixing until well-combined.  Store in airtight container in fridge until ready to use.

Sunday, September 4, 2011

Recipe #38: Double Peanut Butter Paisley Brownies

Yet again, there are so many yummy words in the title of that recipe!  I was taking a short break from working on a massive glitter-filled fundraising project for our non-profit and I wanted something yummy.  Rather than make my old stand-by, I decided to try something new.  And voila, my home now smells of delicious double peanut butter paisley brownies! (And my tummy is full of them)

Double Peanut Butter Paisley Brownies

  • 1/2 cup butter, softened
  • 1/4 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 10 ounces peanut butter chips
  • 1/2 cup chocolate syrup (I used Hershey's)
  1. Preheat oven to 350 degrees
  2. Grease bottom and sides of 13x9x2 baking dish
  3. In small bowl, combine flour, baking powder, and salt.  Set aside.
  4. In large mixing bowl, beat butter and peanut butter on low speed until well-combined.
  5. Add sugar and brown sugar and mix well
  6. Add eggs, one at a time, mixing well after each addition
  7. Add vanilla and mix well
  8. Add flour mixture and mix well
  9. Stir in peanut butter chips
  10. Add 2/3 of batter to prepare pan and spread evenly
  11. Pour chocolate syrup over batter
  12. Add remaining 1/3 of batter over syrup and carefully spread
  13. Using a metal knife or spatula, swirl through all three layers to create a paisley effect
  14. Bake for 35 to 40 minutes or until it passes the toothpick test
  15. Cool on wire rack, then cut and serve

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