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)

  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!

Saturday, July 20, 2013

Fluffy Snickerdoodles


I am a huge fan of snickerdoodles and these ones are pretty amazing.  I made these for my manager for her birthday.  She loves snickerdoodles a little more then I do and she was amazed when she tasted these.  She said she wasn't going to share any of the cookies and just hoard them in her room until they were gone.  These cookies have more cinnamon in them then any other recipe I have seen and I am obsessed with cinnamon.  They are perfectly soft and fluffy, and will just melt in your mouth.  I like that the recipe only makes 20 too.   Try these, you will not be disappointed!

Fat Fluffy Snickerdoodles - adapted from How Sweet Eats
Yield: 16-20 cookies
1/2 Cup Butter, unsalted and room temperature
1 Cup Sugar
1 Egg
1 1/4 Teaspoon Vanilla
1 3/4 Cups Flour
1/4 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 1/2 Teaspoons Cinnamon
1 Tablespoons Milk

1/4 Cup Sugar + 1 Tablespoon Cinnamon for dipping

  1. Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. 
  2. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. 
  3. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
  4. Preheat oven to 375.
  5. In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. 
  6. Bake at 375 for 10-12 minutes.  Remove from oven when they are golden brown but still soft.  Place on a cooling rack for 15 minutes. 
  7. Enjoy!