Friday, March 21, 2014

DIY Distressed Mason Jars

Goddess of Baking has been exclusively a baking blog for almost four years. In these four years, we've come a long way! I'd like to introduce my first crafting post.

With a new house and my wedding coming up, I am trying to stay away from the sweets (I need to fit in my dress) and focus on decorating my new house. I made these distressed Mason Jars yesterday and was completely thrilled with how they came out! Since I was so proud of myself, I wanted to share them with all of you so you can be as thrilled as I am.  They are very easy to make and only require a few affordable items.


Materials:
Mason Jars - Ball or Kerr ($1 each)
Acrylic Paint - NOT shiny or glossy or satin ($.50 each)
Paint Brushes
Sandpaper - course or fine, course is just a little quicker ($3 for a variety pack)
Acrylic Sealer/Finisher - I like the matte look so I bought the Americana kind from Michaels ($6)
Flowers - real or fake is up to you - mine are fake ($6 on sale for a bunch)

Directions:

  1. Clean your jars and dry them well.
  2. Paint your jars.  I would recommend two coats.  Let them dry overnight.
  3. Take a piece of sandpaper and start to distress the jar.  When finished, clean off all the dust.
  4. Spray 2 light coats of the sealer/finisher over the mason jars but be sure to let it dry in between the coats.  If you buy the quick drying its only about 5-10 minutes in between coats!
  5. Once dry, add flowers or use for whatever you would like.  I think they would look good as a pen holder in an office, or you could use them in the bathroom too.  I made these for Easter/Spring decoration.
  6. Enjoy!

Monday, January 27, 2014

Chocolate Fudge Caramel Brownies


This Valentine's Day, surprise your loved ones with these simple and delicious chocolate fudge brownies with a gooey caramel center. This exquisite treat is perfect for anyone with a BIG sweet tooth.  I was busy running around on Saturday so I went with a box mix brownie this time.  We had friends coming over for dinner so I made these to spoil them afterwards! After dinner, we walked over to my neighbor's house for game night and I brought the rest of the batch with me. Instantly, my brownies were a hit! No one could tell that these brownies were made from a box because they were super moist and gooey.  




Chocolate Fudge Caramel Brownies
Adapted from I Heart Nap Time
Ingredients:
Fudge Brownie Mix (+ ingredients the box calls for) - I used Ghirardelli Supreme
1/4 Cup Sweetened Condensed Milk
1 Cup Chocolate Chips - I used semi-sweet ones
1 (11oz) Package Caramel Bits or Wrapped Caramels
1/2 Cup Sweetened Condensed Milk

Directions:
  1. Preheat oven to 350. Line a 9x13 or 8x8 pan with foil and set aside. I made mine in an 8x8 for thicker brownies.
  2. In a large bowl combine the brownie mix and the ingredients that the box calls for. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
  3. Then, combine your caramels and 1/2 cup sweetened condensed milk in a small pan over medium heat.  Keep an eye on the caramel so it doesn't burn and stir constantly.
  4. While the caramel is warming up, pour half of the batter into the pan and bake for 8-10 minutes.
  5. Stir the caramel mixture until smooth (about 10 min) and then pull out the brownie pan and drizzle the caramel over the bottom layer. Then pour the remaining brownie batter over top. Continue to bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
  6. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting. - I stupidly skipped the foil step and boy was I sorry.  I lost lots of precious brownie that stuck to the pan and was too hard to eat.
  7. Enjoy!

Thursday, December 26, 2013

Cookies & Cream Cookie Bars

These Cookies & Cream Cookie Bars are always the first thing to go when I bring them to a party. Everyone loves them, and when you cut them into smaller servings, there is more to go around (and you don't feel as guilty)! If your stumped on what to bring to a party for New Year's Eve, these cookie bars are great as either an appetizer or a dessert or both! The pictures show the Halloween Edition of these cookie bars, but as the seasons change, so do the editions of Oreos, so these practically go with any holiday or occasion!




Oreo Cookie Bars - Adapted from Skinny Not Skinny
Yield: 16 - 24 bars depending on the size
Ingredients:
1½ cup all-purpose flour
1½ cup quick-cooking oats
1 cup brown sugar
¾ cup butter, softened
1 (14 oz) can sweetened condensed milk
1 cup semi-sweet or milk chocolate chips
½ cup white chocolate chips
20 Halloween Oreos (chopped) - Or Red Holiday Oreos for Christmas - or regular oreos for an everyday treat!

Directions:
  1. Preheat oven to 350 degrees. Combine flour, oats, brown sugar and butter in large bowl; mix well. This mixture will be crumbly.
  2. Line a 13 x 9-inch baking pan with parchment paper and lightly grease the paper with shortening. This is VERY important to do or your bars are going to stick to the bottom of the pan. Reserve 1 cup oat mixture and press remainder onto bottom of the baking pan.
  3. Bake 10 minutes.
  4. While the crust is cooking, chop the Halloween Oreos into pieces.
  5. After removing from oven, immediately pour sweetened condensed milk evenly over crust.
  6. Sprinkle with chocolate and white chocolate chips and top with Oreo pieces.
  7. Top with reserved oat mixture; press down firmly.
  8. Bake an additional 25 minutes. Topping will be lightly browned.
  9. Cool bars for at least 15 minutes and then cut into bars.
  10. ENJOY!

Wednesday, December 18, 2013

Red Velvet Cupcakes

Whether your waiting for Santa to arrive or snuggling underneath the mistletoe, these Red Velvet Cupcakes are perfect for your holiday festivities. Personally, I love getting cozy by my Christmas tree and indulging in this delicious dessert. It's hard to share these with my family while they are in town, but there is no way I could eat all of them! Enjoy this recipe and leave comments; I am excited to hear your feedback!

Happy Holidays!


Red Velvet Cupcakes - Adapted from Brown Eyed Baker
Yield: 12 cupcakes or about 48 mini cupcakes
Ingredients:
For the Cupcakes:
4 Tablespoons Unsalted Butter, at room temperature
3/4 Cup Sugar
1 Egg
2 1/2 Tablespoons Unsweetened Cocoa Powder
3 Tablespoons Red Food Coloring - way less if you are using gel food coloring!
1/2 Teaspoon Vanilla
1/2 Cup Buttermilk
1 Cup + 2 Tablespoons Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 1/2 Teaspoons Distilled White Vinegar

For the Cream Cheese Frosting:
4 Ounces Butter, at room temperature
4 Ounces Cream Cheese, at room temperature
3 Cups Powdered Sugar
1 Tablespoon Vanilla

Directions:
1. Preheat oven to 350. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste - or if you are using gel food coloring, just add it to the batter.  Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.

Sunday, November 17, 2013

Reese's Peanut Butter Cup Cake

Its that time of year again where I have to think of a good cake to make for my Fiance's birthday.  This year I decided to hoard all the Reese's I could find around Halloween time and save them to make this cake.  This cake was a huge hit with him, his family, and all our neighbors.  My future brother-in-law requested it for his birthday as well.  The frosting is what makes the cake, its perfectly rich and creamy. I got the idea for this cake from Make Bake Celebrate but I used a different recipe.   If you know a peanut butter lover, I am sure they will love this cake!

Happy Birthday Joe!






Chocolate Peanut Butter Cupcakes - Adapted from My Baking Addiction
Chocolate Cake
Ingredients:
1 Box Devil’s Food Cake Mix
1 4oz Package Instant Chocolate Pudding Mix
1 Cup Sour Cream
1/2 Cup Vegetable Oil
1/2 Cup Water
4 Eggs, room temperature

1 Bag of Reese's Mini - (I used a combination of Reese's regular size and some of the small ones)

Peanut Butter Buttercream
Ingredients:
3 Sticks Butter, unsalted and room temperature
1 Cup Creamy Peanut Butter
2 Tablespoons Vanilla
5 1/2 Cups Confectioners' Sugar, sifted
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk

Directions:
  1. Preheat oven to 350 degrees F. Prepare your cake pans, I used 2 8in round pans.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the cake and pudding mixes, sour cream, oil, water, and eggs. Beat for about two minutes on medium speed until well combined.
  3. Divide the batter between your two pans.
  4. Bake in preheated oven for about 30 minutes or until the tops of the cakes spring back when lightly touched. 
  5. Allow cake to cool for about 10 minutes.
  6. Remove cakes from pans and allow to fully cool on a wire rack. Once cakes are cool, you can either freeze them or frost them right away.  I would reccomend you freeze them becuase it makes it easier to frost them.    
  7. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. 
  8. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
  9. Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
  10. To assemble the cake, I spread one later of frosting on the bottom layer of cake and then put a layer of chopped Reese's.  Put the second layer of cake on top and then cover the whole cake with frosting.  I then melted some chocolate and poured that over the top.  I then put the remaining Reese's on top.
  11. ENJOY!!

Sunday, October 20, 2013

Cinnamon Sugar Donuts

Its fall and there is a huge rush of pumpkin baked goods in my kitchen.  I kept seeing these recipes for pumpkin donuts and decided I need buy myself a donut pan so I can make pumpkin donuts.  Now my fiance is a little pumpkined out so I agreed to give him a short break and make these.  Don't worry, pumpkin donuts are next!  I bought the Wilton donut pan and I am now obsessed.  Its so quick and easy to make donuts on a Saturday morning that I think my pan will get a lot of use!  This is just a basic recipe, good for first time donut makers like me.  I cant wait to start making other flavors, see keep reading for more in the future!





Baked Cinnamon Sugar Donuts
Yield: makes 6
Adapted from shutterbean.com
Ingredients:
1 Cup Flour
3/4 Cup Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Salt
1 Large Egg, lightly beaten
1/2 Cup Buttermilk
2 Tablespoons Unsalted Butter, melted
1 Teaspoons Vanilla

For the topping:
3 Tablespoons Unsalted Butter, melted
1/2 Cup Sugar
1 Teaspoon Cinnamon
Directions:
  1. For the doughnuts: Preheat the oven to 350 degrees. Use a PAM to coat the pan.
  2. Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.
  3. Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.
  4. Fill the wells of the doughnut pans a bit more than three-quarters full with the batter.  I filled mine too much but next time I will put less batter in and make more donuts - the recipe makes about 8 if you don't overload them!
  5. Bake for 15-17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool in the pan for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.
  6. While the doughnuts are cooling, make the topping.  Whisk together the sugar and cinnamon in a medium bowl.
  7. Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm.
  8. Enjoy!

Sunday, October 6, 2013

Pumpkin Snickerdoodles

I woke up this weekend with pumpkin on my mind.  I made a pumpkin latte for breakfast and then onto these cookies.  I love pumpkin and I love snickerdoodles.  These cookies were a no-brainer.  I am pretty sure these are my new favorite fall cookie.  I like the taste and texture.  I feel like most pumpkin cookies are super cakey but these aren't as much.   I don't have much more to say, so Happy Fall!




Pumpkin Snickerdoodles - Adapted from Annie's Eats
Yield - 3 Dozen
For the Cookies:
3¾ Cups Flour
1½ Teaspoon Baking Powder
½ Teaspoon Salt
½ Teaspoon Cinnamon
¼ Teaspoon Ground Nutmeg
1 Cup (2 sticks) Unsalted Butter, at room temperature
1 Cup Granulated Sugar
½ Cup Light Brown Sugar
¾ Cup Pumpkin Puree
1 Large Egg
2 Teaspoon Vanilla Extract

For the coating:
½ Cup Sugar
1 Teaspoon Cinnamon
½ Teaspoon Ground Ginger
Dash of Allspice

Directions:
  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. 
  2. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. 
  3. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. 
  4. Cover and chill the dough for at least 1 hour.
  5. Preheat the oven to 350. Line baking sheets with silicone baking mats or parchment paper. 
  6. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. 
  7. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
  8. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
  9. Enjoy!

Tuesday, October 1, 2013

Easy Pumpkin Ice Cream

Today is the first day of October and that means its pumpkin season!  For the next two months I will eat as much pumpkin as possible, with a minimum of one serving per day, if not more.  So I had an opened can of pumpkin and needed to make something with it and needless to say, ice cream was the winning recipe.  I couldn't find a good recipe that I liked to I made my own.  There is a recipe for easy vanilla ice cream on Allrecipes.com that I have made before and its delicious and quick so I used that as a base.  I dumped in the rest of the can of pumpkin puree, cinnamon, nutmeg, cloves, ginger, and vanilla and whisked it up.  I added it to my ice cream maker and within 20 minutes I had a wonderful batch of pumpkin pie ice cream.  This recipe is super simple and easy for anyone new to making ice cream, or if you don't have time to make a more complicated ice cream.  I hope you enjoy it as much as I do! Let the pumpkin season commence!!!




 
 
Pumpkin Ice Cream Recipe
Yield: 1.5 Quarts
Ingredients:
1 (14oz) Can of Sweetened Condensed Milk
3-4 Cups Half & Half - I used milk because that was all I had but any combination of milk to cream works, just depends on how creamy and rich you want it.
1 Cup Pumpkin Puree (This amount doesn't have to be exact, I used just over a cup)
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Cloves
1/4 Teaspoon Ginger
1 Teaspoon Vanilla
 
Directions:
  1. Add all ingredients to large bowl and whisk together.
  2. Add all ingredients to your ice cream maker and let churn for 15-20 minutes.
  3. Let the ice cream get hard in the freezer for at least 2 hours.
  4. Serve and Enjoy!


Sunday, September 8, 2013

Chocolate Espresso Cupcake

Its that time of year again, my mom's birthday.  This year she requested these.  I brought them to her party and they were gone before the birthday girl could even get one.  But she told me that everyone was raving about them.  My mom not getting one is just a good excuse for me to make these again. So good!

Happy Birthday Mamma!





Chocolate Espresso Cupcake - Adapted from The Baker Chick
Yield: 24 Cupcakes
Ingredients:
3/4 Cup Unsweetened Cocoa Powder
1 1/2 Cups Flour
1 1/2 Cups Sugar
1 1/2 Teaspoons Baking Soda
3/4 Teaspoon Baking Powder
3/4 Teaspoon Salt
2 Large Eggs - room temp
3/4 Cup Freshly Brewed Strong Coffee
3/4 Cup Buttermilk - I made my own buttermilk with vinegar and milk, it worked great!
3 Tablespoons Canola Oil
1 Teaspoon Vanilla Extract
1 Tablespoon Instant Espresso Powder - I used 2 packets of Starbucks Cafe Via Blonde Roast

Espresso Buttercream
2 Sticks Unsalted Butter, softened
4 Cups Powdered Sugar
2 Tablespoons Instant Espresso Powder - I used 4 packets of Starbucks Cafe Via Blonde Roast
1 Teaspoon Vanilla Extract
2-6 Tablespoons of Milk or Cream

24 Chocolate Espresso Beans + some for snacking on (optional)


Cupcake Directions:
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
  3. Stir the espresso powder into the hot coffee until dissolved. Let the coffee cool for at least 20 minutes.
  4. Add the eggs into the bowl with the flour, along with the coffee/espresso mixture, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.  The batter will be liquidy, not thick.
  5. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 18 minutes, rotating pan once if needed. 
  6. Transfer to a wire rack; let cool completely.
Frosting Directions:
  1. In a small bowl, combine the espresso powder, vanilla and 1 tablespoon of milk or cream. Stir together until powder has dissolved.  I let this sit for about an hour and it made for a strong coffee flavor!
  2. Put the softened butter into a large bowl, and using an electric mixer, beat the butter until pale and creamy.
  3. Gradually add the powdered sugar and continue to beat until thick. Add the espresso/vanilla mixture and continue to beat frosting well.
  4. Add a teaspoon at a time of milk/cream until frosting is creamy and pipe-able. 
  5. Frost cupcakes as desired, and top with a chocolate covered espresso bean. 
  6. Enjoy!!

Tuesday, July 30, 2013

Cookies & Cream Cake

It was time to make a cake and this cake caught my interest.  It lived up to my expectation and everyone love it.  The cake is very moist and has great flavor.  I love the whipped cream frosting as its not as heavy and filling as a normal buttercream frosting.  I don't have much else to say other then, THIS CAKE ROCKS!







Cookies & Cream Cake - Adapted from Bird On A Cake

Cake Ingredients:
2 Cups Flour
1 1/2 Cups Sugar
1 Package (3.4oz) Instant Vanilla Pudding Mix
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Vegetable Oil
1/2 Cup Lukewarm Water
3 Eggs (room temperature)
1 Cup Sour Cream
1 Teaspoon Vanilla
14 Oreo Cookies (chopped into quarters) 

Oreo Whipped Cream Frosting Ingredients:
1 Quart Heavy Whipping Cream
3/4 Cup Sugar
14 Oreo cookies (remove the filling and crush the cookies)

Directions:
  1. Heat oven to 325. Line the bottoms of two 9 inch round cake pans with wax paper and grease the sides or spray the whole pan with Pam.
  2. In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder and baking soda. 
  3. Add the oil, water, eggs, sour cream and vanilla extract. Beat with mixer on medium speed until well blended. 
  4. By hand, mix in the Oreo cookies.
  5. Pour the batter into prepared pans and bake for approx. 30 minutes or until toothpick inserted in center comes out clean.  Let the cakes cool completely - or even freeze.
  6. With an electric mixer, whip the cream and sugar until it forms stiff peaks (3-4 minutes). Fold in crushed Oreos. Keep refrigerated.
  7. To assemble your cake, level your cakes and slice them each in half, to make four cake layers. 
  8. Spread frosting between the layers and cover the entire cake with frosting. Keep refrigerated and garnish with Oreo cookies right before serving.
  9. ENJOY!