tag:blogger.com,1999:blog-23090745673531720492024-03-13T20:57:34.071-07:00Goddess of BakingGoddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-2309074567353172049.post-7819507608832423382014-12-06T10:17:00.000-08:002014-12-08T11:41:53.180-08:00Soft & Chewy Gingerbread Cookies<div style="text-align: center;">
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<b>12 Days of Christmas: Day 6</b></div>
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One of my holiday favorites are gingerbread men, and I am making those next week, but these recipe is very similar in taste to a traditional gingerbread man. These cookies are soft and chewy verses a gingerbread man which is typically a little more crunchy. These are also less work then gingerbread men. <br />
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The flavor in these cookies is intense but amazing. I increased the cinnamon and added a dash of nutmeg, just for fun. My cookies turned out huge and a little bit flat. I think next time I would recommend refrigerating the dough for at least 30 minutes. I think ill be suckered into making these again soon because everyone at my work loved them so much, even our Executive Chef ate one and loved it. <br />
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<b>Happy Holidays!</b><br />
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Ginger Cookies - Adapted from <a href="http://onelittleproject.com/the-best-soft-gingerbread-cookies/">Onelittleproject.com</a><br />
Yield: 16-18 Large Cookies<br />
Ingredients:<br />
2¼ Cups Flour<br />
2 Teaspoons Ground Ginger<br />
1 Teaspoon Ground Cinnamon<br />
<div>
½ Teaspoon Ground Cloves</div>
<div>
A Dash of Nutmeg, optional<br />
1 Teaspoon Baking Soda<br />
¼ Teaspoon Salt<br />
¾ Cup Butter, softened<br />
1 Cup Sugar<br />
1 Egg<br />
1 Tablespoon Water<br />
¼ Cup Molasses<br />
4 Tablespoons White Sugar<br />
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Directions:<br />
<ol>
<li>Preheat oven to 350 degrees F. </li>
<li>Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.</li>
<li>In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.</li>
<li>Beat in the egg, then stir in the water and molasses.</li>
<li>Gradually stir the sifted ingredients into the molasses mixture.</li>
<li>Put the dough in the refrigerator for at least 30 minutes - optional but recommended!</li>
<li>Shape dough into 1" sized balls, and roll them in the remaining 4 tablespoons of sugar.</li>
<li>Place the cookies 2 inches apart onto a cookie sheet.</li>
<li>Bake for 10-12 minutes in the preheated oven.</li>
<li>Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.</li>
</ol>
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<ol>
<li>Enjoy!!</li>
</ol>
</h4>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com8tag:blogger.com,1999:blog-2309074567353172049.post-52382800167329345152014-12-05T08:54:00.000-08:002014-12-08T11:42:50.619-08:00Candy Cane Kiss Cookies<div style="text-align: center;">
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<b>12 Days of Christmas Cookies: Day 5</b></div>
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Its Friday which means its time for a super fun and colorful Christmas cookie post! I love sprinkles and these cookies are loaded with them. I have one of those containers of sprinkles with 5 different types in it, opened all the lids and just started shaking the sprinkles in. Then I turned on the mixer and added more. Haha, I might have gone a little nuts but you can never have too many sprinkles. </div>
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This is a basic sugar cookie recipe, soft and chewy, just loaded up with sprinkles. The candy cane kiss on top is for extra color and holiday spirit. You could make these for other holidays too with a chocolate kiss on top and sprinkles to match. Hope you enjoy these as much as my work did!</div>
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<b>Happy Holidays!</b></div>
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Sugar Cookie - <a href="http://sallysbakingaddiction.com/2013/12/03/candy-cane-kiss-cookies/">Sallys Baking Addiction</a><br />
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Yield: 18-24 depending on size</div>
<div>
Ingredients:</div>
<div>
10 Tablespoons Unsalted Butter, room temperature<br />
1 Cup Sugar<br />
2 Egg Yolks<br />
1 Teaspoon Vanilla<br />
1 1/2 Cups Flour<br />
3/4 Teaspoon Baking Powder<br />
1/4 Teaspoon Salt<br />
Lots of sprinkles - I used all different kinds<br />
24 Candy Cane Hershey Kisses<br />
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Directions:<br />
<ol>
<li>Line two large baking sheets with parchment paper or silicone baking mats. Set aside. </li>
<li>Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. </li>
<li>Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. </li>
<li>In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. Add a few shakes of different types of sprinkles until the desired sprinkle to dough ratio is accomplished.</li>
<li>The dough will be very thick. If the dough is too sticky, <b>chill for at least 45 minutes</b>.</li>
<li>Preheat oven to 350F degrees.</li>
<li>Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. </li>
<li>Roll into assorted sprinkles and bake for 8-10 minutes. </li>
<li>The cookies will look very, very under baked. That's what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. </li>
<li>Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. My cookie sheet wont fit into my freezer, not did I have room for it, so I waited a few minutes then put the kiss on the cookies. It melted a little but didn't deform the kiss. </li>
<li>Cookies remain fresh tightly covered at room temperature for 1 week.</li>
<li>Enjoy!!</li>
</ol>
</div>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-63234481860428938292014-12-04T09:16:00.001-08:002014-12-08T11:43:20.373-08:00Christmas Cut-out Sugar Cookies<div style="text-align: center;">
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<b>12 Days of Christmas Cookies: Day 4</b></div>
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Sugar cookies are a holiday classic. I used to make these cookies as a kid to leave out for Santa. They are buttery and soft and will even put a Grinch in the holiday spirit! Today I only made Christmas trees because they are the easiest to decorate. I little bit of green royal icing and some sprinkles is all you need for these and they turn out very pretty. <br />
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I brought these into work and everyone loved them! Nothing better then a sugar cookie for breakfast. Whoops...<br />
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<b>Happy Holidays!</b></div>
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Cut Out Sugar Cookies - Recipe from <a href="http://lovegrowswild.com/2013/12/perfect-sugar-cookie-cut-outs/">Love Grows Wild</a><br />
Yield - Depends on the size of your cookie cutters<br />
Ingredients:<br />
1 Cup Unsalted Butter, room temperature<br />
1¼ Cup Sugar<br />
1 Egg<br />
2 Teaspoons Vanilla<br />
3 Cups Flour<br />
1½ Teaspoons Baking Powder<br />
¼ Teaspoon Salt<br />
colored sugars for decorating<br />
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Directions<br />
<ol>
<li>In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes. </li>
<li>Add in egg, vanilla extract, and mix until combined.</li>
<li>In a separate bowl, combine flour, baking powder, and salt. Make sure to spoon the flour into your measuring cup and level it off with a knife to ensure accurate measurements. </li>
<li>Slowly add the flour mixture to the butter mixture and mix until completely combined.</li>
<li>Roll the dough between 2 sheets of parchment or wax paper and place on a baking sheet in the refrigerator. Chill for about 20-30 minutes.</li>
<li>Cut dough into shapes with cookie cutters and transfer to a baking sheet. Sprinkle with colored sugars.</li>
<li>Bake at 350 degrees for 8-12 minutes. Cool on baking sheet 5 minutes, then transfer to a baking rack to cool completely. </li>
<li>Store in an airtight container.</li>
<li>Enjoy!!</li>
</ol>
<br />Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com0tag:blogger.com,1999:blog-2309074567353172049.post-660046739293128402014-12-03T15:24:00.000-08:002014-12-08T11:43:30.957-08:00Brown Sugar Pecan Cookies<div style="text-align: center;">
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<b>12 Days of Christmas Cookies: Day 3</b></div>
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Before Thanksgiving I bought a huge bag of pecans from Costco and now I am trying to find recipes with pecans. I came across this recipe and was really excited to try it. They turned out really good and the frosting is to die for! The cookie is soft but has a nice crunch with the pecans in the cookie and on top too. </div>
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These cookies would be a huge hit at any holiday party!</div>
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Brown Sugar Pecan Cookies - Recipe from <a href="http://tatertotsandjello.com/2012/11/happy-holidays-brown-sugar-pecan-cookies.html">Tatertots and Jello</a><br />
Yield: 3 Dozen<br />
Ingredients:<br />
1 Cup Unsalted Butter, softened<br />
1/2 Cup Sugar<br />
1/2 Cup Brown Sugar, packed<br />
1 Egg, room temperature<br />
1 Teaspoon Vanilla<br />
2 Cups Flour<br />
1/2 Teaspoon Baking Soda<br />
1/4 Teaspoon Salt<br />
1/2 Cup Chopped Pecans<br />
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Directions:</div>
<div>
<ol>
<li>In a large mixing bowl, beat butter at medium speed until creamy. Add sugars and beat until smooth. </li>
<li>Add egg and vanilla and beat until well combined.</li>
<li>In a separate bowl combine flour, baking soda and salt. Gradually add flour mixture to butter mixture and mix well. </li>
<li>Stir in chopped pecans. Cover and chill at least 30 minutes.</li>
<li>Preheat oven to 350 degrees.</li>
<li>Shape dough into 1-inch balls and place 2 inches apart on a cookie sheet. Bake for 10 to 12 minutes. (If making larger cookies, add an extra 1 to 2 minutes to baking time.) Cool 2 minutes on pan and remove to wire racks. Cool completely before frosting.</li>
</ol>
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Brown Sugar Frosting</div>
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Ingredients:</div>
<div>
1 Cup Brown Sugar, packed<br />
1/2 Cup Half & Half<br />
1 Tablespoon Unsalted Butter<br />
1 1/4 to 1 1/2 Cups Powdered Sugar</div>
<div>
<br />
Directions:</div>
<div>
<ol>
<li>Combine brown sugar and half and half in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. </li>
<li>Boil for 4 minutes.</li>
<li>Remove from heat and stir in butter. Add 1 1/4 cups powdered sugar and beat at medium speed with an electric mixer until smooth. </li>
<li>Consistency will seem thin but will thicken as it cools. If frosting seems too thin, add enough of the remaining powdered sugar to desired consistency.</li>
<li>Frost your cookies with about 1 teaspoon or so and sprinkle chopped pecans on top.</li>
<li>Enjoy!</li>
</ol>
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A word of advice: Because this brown sugar frosting thickens rather quickly, don’t start it until you’re ready to frost the cookies. If it starts to set, just give it a nice stir with your spatula.</div>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-81573664158901717972014-12-02T12:54:00.001-08:002014-12-08T11:43:46.031-08:00Soft & Chewy Chocolate Peppermint Cookies<div style="text-align: center;">
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<b>12 Days of Christmas Cookies: Day 2</b></div>
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Eating extreme amounts of peppermint flavored things is one of my favorite things about the holidays. Everything from a peppermint mocha at Starbucks, to Dove peppermint bark chocolates, to plain old candy canes, I just cant get enough. I think that might put me on the naughty list, or might just mean I need to wear my fat pants for a month or two...</div>
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These cookies were on the top of my "To-Bake List" due to the Andes peppermint crunch thins in them. They have a rich chocolate cookies base that is perfectly soft and chewy and then they are loaded with peppermint crunch. Doesn't get much better then that!</div>
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If you are going to make these, which I highly recommend you do, make sure you have enough time to chill the dough. Its a very important step and you cannot skip it. I know time is tight around the holidays, everyone has a million things to do, just plan to make the dough, wrap some presents, then finish off the cookies in the oven!</div>
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<b>Happy Baking & Happy Holidays!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2H0j4xvijuGmsDhReCWBq_kW0WW-5SOBxbgBsK0Tn53NqJHsdMh4ZLDp370FT0hVGrrt6jC3inHB7GCUYl_lgV-XYa-mvSL9fk-vq5wd4NgA1pSdxhnuWoE8_HveU8Fs7iN-pglUlVWs/s1600/pepp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2H0j4xvijuGmsDhReCWBq_kW0WW-5SOBxbgBsK0Tn53NqJHsdMh4ZLDp370FT0hVGrrt6jC3inHB7GCUYl_lgV-XYa-mvSL9fk-vq5wd4NgA1pSdxhnuWoE8_HveU8Fs7iN-pglUlVWs/s1600/pepp.jpg" height="266" width="400" /></a></div>
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Adapted from <a href="http://www.momontimeout.com/2013/12/soft-chewy-chocolate-peppermint-cookies/">Mom on time out</a><br />
Yield - 3 Dozen<br />
Ingredients:<br />
1 1/2 Cups Flour<br />
1/2 Cup Unsweetened Baking Cocoa<br />
1/2 Teaspoon Baking Soda<br />
1/2 Teaspoon Salt<br />
3/4 Cup Light Brown Sugar<br />
1/2 Cup Sugar<br />
1/2 Cup Unsalted Butter, room temp or even slightly melted<br />
1 Teaspoon Vanilla<br />
1 Egg, room temperature<br />
2 Tablespoons Water<br />
1 Cup Andes Peppermint Crunch baking chips plus more for sprinkling on top - I couldn't find the baking chips so I just cut up the peppermint thins<br />
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Directions:<br />
<ol>
<li>Whisk together flour, cocoa, baking soda and salt. Set aside.</li>
<li>Cream sugars and butter together until light and fluffy.</li>
<li>Add in egg, vanilla and water and beat until well blended.</li>
<li>Gradually add in dry ingredients.</li>
<li>Fold in baking chips.</li>
<li><b>Refrigerate dough for 1 hour.</b></li>
<li>Preheat oven to 375 degrees.</li>
<li>Line cookie sheet with parchment paper.</li>
<li>Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick.</li>
<li>Bake for 7-8 minutes or until they are set. Do not over bake!</li>
<li>Remove from oven, sprinkle with additional Andes chips if desired, and let cool on a rack. Store in an airtight container.</li>
<li>Enjoy!</li>
</ol>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com3tag:blogger.com,1999:blog-2309074567353172049.post-10133735773079679362014-12-01T08:46:00.000-08:002014-12-08T11:43:55.519-08:00Turtle Thumbprint Cookies<div>
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<b>12 Day of Christmas Cookies: Day 1</b><br />
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Here we go, jumping into the holiday season.<br />
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I committed to doing 12 days of Christmas cookies and its already been tough. I spent all weekend making cookies so I would be caught up during the week but yet I still feel behind. Oh well, who needs sleep when you can be baking and blogging.<br />
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I also got a new camera this weekend, Nikon D3300 which I love so far. It was a steal on black Friday at Costco so I couldn't resist. No more Iphone photos on this blog!<br />
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On to the cookies, they are delicious and are perfect for any holiday party. I have never made or even ever tried a turtle cookies but they turned out amazing. These are definitely going on a rotation in my holiday baking. I handed some around to neighbors and friends and they were a huge hit. People were saying they were too pretty to eat, but I don't they that lasted long. I made my cookies on the big side and the recipe only yielded 15, so be sure to scoop your dough small if you want more then that. <br />
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<b>Happy Holidays!</b></div>
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Turtle Cookies - Adapted from <a href="http://tastesbetterfromscratch.com/2013/12/turtle-thumbprint-cookies.html">Tastes Better From Scratch</a><br />
Yield: 16-20 cookies</div>
Ingredients:<br />
1 Cup Flour<br />
1/3 Cup Cocoa Powder<br />
1/4 Teaspoon Salt<br />
½ Cup (1 stick) Butter, unsalted and room temp<br />
2/3 Cup Sugar<br />
1 Large Egg, separated<br />
2 Tablespoon Milk<br />
1 Teaspoon Vanilla<br />
1 Cup Pecans, finely chopped<br />
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For the Caramel:<br />
2/3 Cup Kraft Caramel Bits (or regular caramels, melted)<br />
1/2 Teaspoon Water<br />
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1/4 Cup Dark Chocolate for Drizzle<br />
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Directions:<br />
<ol>
<li>Combine flour, cocoa and salt. </li>
<li>In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla. </li>
<li> Stir in flour mixture, just until combined. </li>
<li>Chill dough in the refrigerator for one hour.</li>
<li>Whisk egg whites in a bowl until frothy. Place chopped pecans in another shallow bowl. </li>
<li>Remove dough from fridge and roll into small balls (however many cookies you want–I made 20 small ones).</li>
<li>Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans.</li>
<li>Use the back of a small measuring spoon to make an indentation in the center of each dough ball.</li>
<li>Bake at 350 Degrees F for about 10-12 minutes, or until set.</li>
<li>As the cookies come out of the oven, gently re-press the indentations with a small spoon.</li>
<li>In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies. </li>
<li>Drizzle with melted chocolate.</li>
<li>Enjoy!</li>
</ol>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com3tag:blogger.com,1999:blog-2309074567353172049.post-37061387073656083252014-11-30T10:27:00.000-08:002014-12-08T11:44:08.203-08:00The Perfect Fudgy Brownie<div>
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Last week it was birthday time again at my work. We had 3 more birthdays to celebrate this month and I wanted to bring something in to work to share with everyone. </div>
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This brownie recipe has been going around social media like crazy so I had to jump on the band wagon and try it for myself. The brownies have great flavor, very rich, but I was bummed because I think I over cooked my batch. My co-workers told me to feel free to keep testing out the recipe, and they will keep eating all the test batches, haha but I think I just cooked them for a few minutes too long. I was hoping for a more "fudgy" brownie and I think it would have been achieved if I had just taken them out of the oven a little sooner. </div>
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Oh well, next time they will be perfect and I will be sure to post an update!</div>
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<b>Happy Birthday Gina!</b></div>
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Fudgy Brownies - Adapted from <a href="http://www.bunsinmyoven.com/2009/10/15/good-ol-homemade-brownies/">Buns In My Oven</a><br />
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Yield: 24 Brownies<br />
Ingredients:<br />
1 Cup Butter, unsalted<br />
2 1/4 Cups Sugar<br />
4 Large Eggs, room temp<br />
1 1/4 Cups Cocoa Powder, unsweetened<br />
1 Teaspoon Salt<br />
1 Teaspoon Baking Powder<br />
1 Teaspoon espresso powder, optional (I used 1 packet of Starbucks VIA and dissolved it into the vanilla)<br />
1 Tablespoon Vanilla Extract<br />
1 1/2 Cups Flour<br />
2 Cups Semi-Sweet Chocolate Chips<br />
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Directions:<br />
<ol>
<li>Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.</li>
<li>In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.</li>
<li>Pour butter mixture into the bowl of a kitchen Aid mixer or a large bowl and let it cool for 5 minutes.</li>
<li>Beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.</li>
<li>Stir in the flour and chocolate chips until well combined.</li>
<li>Spread into prepared pan (batter will be very thick and sticky) and bake for about 25 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.</li>
<li>Enjoy with a glass of cold milk!</li>
</ol>
recipe from King Arthur Flour</div>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com0tag:blogger.com,1999:blog-2309074567353172049.post-64471674896603823102014-11-23T15:12:00.000-08:002014-12-08T11:45:18.784-08:00Reese's Peanut Butter Cup Extravaganza Cupcake<div style="text-align: center;">
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Today we have a guest blogger. I hope you enjoy it!<br />
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Hi everyone, my name is Ireland and I am Merlot's neighbor. I am a 4th grader at San Elijo Hills Elementary school. I really wanted to learn how to make buttercream and swirl it on cupcakes. I am asking Santa for my own Kitchen Aid Mixer so I can do this at my house. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zxroDRFntQZHh0Qek-6V7BiJpBbZNqnPYFsDUb-8KHyG8BW03KDCMNivnw4hAHRpH16jVMKpBRBegSIAGl7g-m2yYzoXbOfQtE-QptxSaRYXPSPOP2nxGTeH-Rd6ZPJOXrMPhpIHcZA/s1600/reeeesesese.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zxroDRFntQZHh0Qek-6V7BiJpBbZNqnPYFsDUb-8KHyG8BW03KDCMNivnw4hAHRpH16jVMKpBRBegSIAGl7g-m2yYzoXbOfQtE-QptxSaRYXPSPOP2nxGTeH-Rd6ZPJOXrMPhpIHcZA/s1600/reeeesesese.jpg" height="400" width="280" /></a>Today I came over to make to make these cupcakes. They have a surprise peanut butter cup in the middle. We picked this recipe because we had a lot of Halloween candy left over. We put one Reese's on the bottom and covered them with chocolate cupcake batter. While they were cooling, we made the buttercream. We whipped the butter super duper fast and then added a ton of powdered sugar and peanut butter. We swirled it up high and drizzled the cupcakes with chocolate. We cut up Reese peanut butter cups into pizza slices and placed them right on top to finish them off. <br />
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We brought the cupcakes around to all our neighbors and they LOVED them! My little brother was like "yum, yum, yum, yum!" <br />
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Hope you enjoy these cupcakes as much as we did!<br />
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Chocolate Cupcakes - Adapted from <a href="http://www.glorioustreats.com/2011/02/chocolate-peanut-butter-cupcakes-recipe.html">Glorious Treats</a><br />
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Yield: 24 standard sized cupcakes</div>
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Ingredients:</div>
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2 Cups Sugar<br />
1 3/4 Cups Flour<br />
3/4 Cup Unsweetened Cocoa (best quality available)<br />
1 1/2 Teaspoons Baking Powder<br />
1 1/2 Teaspoons Baking Soda<br />
1 Teaspoon Salt<br />
3 Eggs, room temp<br />
1 Cup Milk - We used 2%<br />
1/2 Cup Vegetable Oil<br />
2 Teaspoons Vanilla<br />
1 Cup Boiling Water</div>
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24 Reese's Peanut Butter Cups (small size, not mini)<br />
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Directions-<br />
<ol>
<li>Line muffin tin with paper liners and put one peanut butter cup in the middle of each liner. Heat oven to 350.</li>
<li>In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.</li>
<li>Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.</li>
<li>Stir in boiling water (the batter will be thin, don’t worry, this is right).</li>
<li>Fill liners 2/3 full with batter. About 1/4 cup per cupcake.</li>
<li>Bake cupcakes for approximately 20-22 minutes.</li>
<li>Cool completely on wire rack before frosting.</li>
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Peanut Butter Buttercream - Goddess of Baking<br />
Ingredients:<br />
3 Sticks Butter, unsalted and room temperature<br />
1 Cup Creamy Peanut Butter<br />
2 Tablespoons Vanilla<br />
5 1/2 Cups Confectioners' Sugar, sifted<br />
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk<br />
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Directions:<br />
<ol>
<li>In the bowl of a stand mixer, fitted with the whisk attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. </li>
<li>Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.</li>
<li>Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. </li>
<li>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</li>
<li>Pipe frosting onto cooled cupcakes.</li>
<li>We also drizzled the cupcakes with chocolate.</li>
<li>ENJOY!!</li>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-89623469214032456122014-11-19T07:33:00.000-08:002014-12-08T11:45:32.131-08:00Browned Butter Brown Sugar Cookies<div style="text-align: center;">
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Do you love butter? Do you love brown sugar and vanilla too? Silly questions? Well if you said "heck yes!" to any of those questions, then you will love these cookies. </div>
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This post is actually for my 4 year anniversary of Goddess of Baking. A lot has changed in the last four years since I started this blog. This whole thing started while bored in biology class my senior year of college. Since then, I have worked 3 totally different jobs, traveled the world, moved back to San Diego, bought a house, became an aunt to little Ben, and married the man of my dreams. In the four years, I baked in four different kitchens, but have settled into my new kitchen nicely. I now work for a catering company and get to be around food all day. Its pretty cool. I worked planning weddings on the side for 5 years and now I work on the catering sales side of weddings. I hope you have enjoyed my blog over the years, and I am going to keep the recipes coming in hot from now on. Thank you to all my family and friends for all the support me and I hope you have all enjoyed reading my posts. </div>
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Enough about me and back to the cookies...</div>
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If you like butter, and you like brown sugar, then you will love this cookie. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMXjMyXaxsEHXYQsj_xV7LuBuDQyExr2ooODR6iMD4lDA4clBofvPtIq0kSkWEX7ti059zeNd5m48DLvlRortYqs2xEcn4oSmF088BiQ_OBxFP1TcjmXb9RbW-Cu33kjyfEHwQmbnDMA/s1600/BBBS+COOKIeess.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMXjMyXaxsEHXYQsj_xV7LuBuDQyExr2ooODR6iMD4lDA4clBofvPtIq0kSkWEX7ti059zeNd5m48DLvlRortYqs2xEcn4oSmF088BiQ_OBxFP1TcjmXb9RbW-Cu33kjyfEHwQmbnDMA/s1600/BBBS+COOKIeess.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMXjMyXaxsEHXYQsj_xV7LuBuDQyExr2ooODR6iMD4lDA4clBofvPtIq0kSkWEX7ti059zeNd5m48DLvlRortYqs2xEcn4oSmF088BiQ_OBxFP1TcjmXb9RbW-Cu33kjyfEHwQmbnDMA/s1600/BBBS+COOKIeess.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3inJBcYhyRVqhQx-oa5IfN4pzlIoKy63wI89zFELZ8ooN_w9Y717nyrAR3CLHqwyD9YD9jMOzfBLd2XJJ5TH-utySC_OWoR9vgjZnucjuSA2TmukRSUc-tFOXozXCqbCVzyJ5GFyl5Q/s1600/BBBS+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3inJBcYhyRVqhQx-oa5IfN4pzlIoKy63wI89zFELZ8ooN_w9Y717nyrAR3CLHqwyD9YD9jMOzfBLd2XJJ5TH-utySC_OWoR9vgjZnucjuSA2TmukRSUc-tFOXozXCqbCVzyJ5GFyl5Q/s1600/BBBS+Cookies.jpg" height="400" width="300" /></a></div>
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It was crunchy on the outside and yet still chewy and gooey on the inside.</div>
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Enjoy with a large glass of milk, and try not to eat the whole stack.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwczPMHnrYc-rc8cjwlCxKgF-Y9qymn8q_lF46nruHBiSGGW25QycqLxf_QSbJyHxn_ltWdAV9siQjZkqJ7HZe-ZQq_0uP7yoA14tpSvLWwJ98O0ov4ln2jON7tsF1rCcltFONjRGR_I/s1600/BBBS+COOKiess.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwczPMHnrYc-rc8cjwlCxKgF-Y9qymn8q_lF46nruHBiSGGW25QycqLxf_QSbJyHxn_ltWdAV9siQjZkqJ7HZe-ZQq_0uP7yoA14tpSvLWwJ98O0ov4ln2jON7tsF1rCcltFONjRGR_I/s1600/BBBS+COOKiess.jpg" height="400" width="300" /></a></div>
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Just one more for good measure. </div>
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Browned Butter Brown Sugar Cookies - Adapted from <a href="http://sweetpeaskitchen.com/2013/10/browned-butter-brown-sugar-cookies/">Sweet Pea's Kitchen</a><br />
Ingredients:<br />
14 Tablespoons Butter, unsalted<br />
1 3/4 Cups Packed Light Brown Sugar, plus 2 tablespoons for rolling the cookies in<br />
2 Cups Flour, plus 2 tablespoons<br />
1/2 Teaspoon Baking Soda<br />
1/4 Teaspoon Baking Powder<br />
1/2 Teaspoon Salt<br />
1 Large Egg +1 Egg Yolk, room temp<br />
1 1/2 Tablespoons Vanilla<br />
2 Tablespoons Granulated Sugar, for rolling the cookies in<br />
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Directions:<br />
<ol>
<li>In a large skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 3-5 minutes. Remove from heat and transfer to a large heatproof bowl. Let cool for 15 minutes. Be sure to not over cook the butter, it is a very fine line between browned butter and burnt butter. If you are a browned butter newbie, here is a good guide - <a href="http://www.howsweeteats.com/2012/10/exactly-how-i-brown-my-butter/">How Sweet Eats</a></li>
<li>Preheat oven to 350 and line a large baking sheets with parchment paper.</li>
<li>In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside.</li>
<li>In the bowl of a stand mixer with the paddle attachment, beat together the browned butter and 1 3/4 cups brown sugar until combined and no lumps remain, about 2 minutes.</li>
<li>Add egg, yolk and vanilla and mix until smooth, about 30 seconds. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.</li>
<li>Place the remaining 2 tablespoons of brown sugar and 2 tablespoons of sugar for rolling in a shallow bowl. Roll one heaping tablespoon of dough into ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet).</li>
<li>Bake cookies until tops are puffy and slightly cracked, about 10 to 12 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes, then using a wide metal spatula, transfer the cookies to the rack to cool completely.</li>
<li>Enjoy!!</li>
</ol>
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Recipe Note: Use fresh brown sugar, as older (harder and drier) brown sugar will make the cookies too dry.Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com2tag:blogger.com,1999:blog-2309074567353172049.post-57729948491370086652014-11-17T07:26:00.000-08:002014-12-08T11:45:51.333-08:00Pecan Pie<div style="text-align: center;">
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This weekend my husband and I hosted Friendsgiving at our house for 14 of our close friends. I figured that now that I am a wife, I should probably figure out how to cook a turkey and host a large dinner party. I love hosting parties, but the turkey part made me nervous. </div>
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It was a crazy week at work but I planned well and I managed to get all my shopping and preparing done by Friday. I bought a 15 pounder turkey and used Alton Brown's <a href="http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html">Roast Turkey</a> recipe. I was a little nervous as this was my first attempt to ever cook anything bigger then a chicken breast or a steak. My husband and I had to look up videos on youtube on how to get the innards out of a turkey, yes a little embarrassing. After brining the turkey for about 16 hours, we roasted it to a perfect golden brown and gobbled it all down. Still learning how to carve a turkey though, hopefully ill do better next year. </div>
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We had a huge feast of delicious food that all my friends helped out with. </div>
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Dinner was a great success!</div>
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(I may have gone a little Pinterest crazy with the place settings)</div>
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We took a break to make room for pie. I made this pecan pie and my friends brought an apple pie and a pumpkin pie. I love fresh whipped cream, so I put a pint of heavy whipping cream and 3 tablespoons of sugar into the Kitchen Aid mixer for a few mins until soft peaks formed. Then voula, fresh whipped cream to put on top of your pie! Super easy and much better then the canned stuff. </div>
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The pie recipe is from <a href="http://thepioneerwoman.com/cooking/2008/11/pecan-pie/">The Pioneer Woman</a> and if you use store bought crust, you can get this pie in the oven in less then 10 minutes. I was a little overwhelmed with all the other cooking I had to do that I skipped making homemade crust this time and used Pillsbury crust. The recipe is perfectly sweet and again, very easy! </div>
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Hope you have a wonderful Thanksgiving with your family and friends. </div>
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What are some of your family traditions for the holidays? Fried turkey? Turducken?</div>
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What kind of pie or desserts do you make? </div>
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Pecan Pie - Adapted from <a href="http://thepioneerwoman.com/cooking/2008/11/pecan-pie/">The Pioneer Woman</a><br />
Yield - 1 Pie, about 12 small slices<br />
Ingredients:<br />
1 Unbaked Pie Crust, homemade or Pillsbury<br />
1 Cup White Sugar<br />
3 Tablespoons Brown Sugar<br />
1/2 Teaspoon Salt<br />
1 Cup Corn Syrup<br />
1 Teaspoons Vanilla<br />
1/3 Cup Melted Butter (unsalted)<br />
3 Whole Eggs, beaten<br />
1 Cup (heaping) Chopped Pecans - I think I used about 1.5 Cups of Pecans<br />
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Directions:<br />
<ol>
<li>Roll out your pie crust and put into your pie tin/pan. </li>
<li>Next, mix (you can use a fork or a whisk) the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.</li>
<li>Pour chopped pecans in the bottom of the unbaked pie shell.</li>
<li>Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.</li>
<li>NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!</li>
<li>Allow to cool for several hours or overnight. Serve in thin slivers.</li>
<li>Enjoy with your family and friends!</li>
</ol>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com2tag:blogger.com,1999:blog-2309074567353172049.post-30312801477969797342014-11-02T09:36:00.000-08:002014-12-08T11:46:07.354-08:00Chocolate Reese's Peanut Butter Cup Cookies<div>
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Yesterday I went to a farewell lunch for one of my good friends who is moving to Pittsburgh on Tuesday. I have worked for her coordinating weddings for the last five years and we became great friends. I knew that I had to make her something delicious so I decided to make her these cookies. We had a nice lunch by the beach with some of her other girlfriends and we all enjoyed these cookies. We will miss you Andrea!!</div>
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In all honestly, I started out making another type of peanut butter cookie but had a little kitchen mishap. I started out making Reese's overload cookies from Crazy for Crust. I was using my brand new mixer and forgot to wash the bowl before putting in all the ingredients. It wasn't until the end that I noticed the dough had turned black in some places. After rubbing the inside of the bowl and my finger turning black, I realized the bowl had a thin layer of grease that was now mixed into my cookie dough. Whoooops! I had to throw away this batch and find a new recipe to make. I washed the bowl twice, just to make sure all the grease was gone and started on this recipe. </div>
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I was already running late to this lunch and didn't realized you were suppose to refrigerate the dough for an hour. I only had about 10 minutes max to refrigerate the dough so that what I did. The cookies still turned our great, even without refrigeration. I hope you enjoy these cookies as much as we did!</div>
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Big thank you to my good friend Reese Foster who took some of these photos for me! I had so much with the photo shoot and thanks for helping me in the kitchen!! </div>
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Chocolate Reese's Peanut Butter Cup Cookies - Adapted from <a href="http://sallysbakingaddiction.com/2013/10/16/ultimate-peanut-butter-chocolate-cookies/">Sally's Baking Addiction</a></div>
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Yield: 2 Dozen<br />
Directions:</div>
1 1/2 Cups Flour<br />
1/2 Cup Unsweetened Cocoa Powder<br />
1/2 Teaspoon Baking Soda<br />
1/4 Teaspoon Salt<br />
1/2 Cup Unsalted butter, softened to room temperature (1 stick)<br />
1/2 Cup Light brown sugar, packed<br />
1/2 Cup Sugar<br />
1/2 Cup Creamy (or chunky peanut butter - I used creamy)<br />
1 Large Egg - room temperature<br />
1 Teaspoon Vanilla<br />
2 Tablespoons Milk<br />
1 1/2 cups Reese’s Peanut Butter Cups, chopped (about 8 Reese’s Cups)<br />
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Drizzle: 1/4 Cup Creamy Peanut Butter<br />
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Directions:<br />
<ol>
<li>Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.</li>
<li>Using a stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 2 minute. Scrape down the sides and the bottom of the bowl as needed. </li>
<li>Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined. </li>
<li>Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.</li>
<li>Turn the mixer off and pour the dry ingredients. Turn the mixer on low and slowly beat until a soft dough is formed. </li>
<li>Beat in the milk on medium speed. Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky. </li>
<li><b>Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. (This is ideal but if you are in a rush like I was, you can skip this step, or refrigerate for as long as you have)</b></li>
<li>Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats, or use an AirBake pan. Set aside.</li>
<li>Drop rounded balls of dough, about 1 Tablespoons of dough each, onto prepared baking sheets. Bake each batch for 10-12 minutes. </li>
<li>The cookies will not have spread much, so gently press down on them with the back of a fork or spoon. Allow to cool on the cookie sheet before transferring to a wire rack to cool completely.</li>
<li>As the cookies are cooling, melt the peanut butter. Drizzle over cookies. Allow peanut butter to set for about 10 minutes. </li>
<li>Enjoy with a cold glass of milk!</li>
</ol>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-32971524588343198332014-10-31T15:53:00.001-07:002014-12-08T11:46:21.390-08:00Oreo Rice Krispies Treats<div style="text-align: center;">
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Last week my husband and I were invited to our Halloween block party. I wanted to make a sweet treat to bring with us, like the kids need more sugar. I found this recipe and wanted to make it with Halloween Oreo's instead of regular ones to make them more festive. This recipe is super fun because it combines two delicious childhood favorites. I don't think ill ever make plain Rice Krispies Treats again after trying these. Hope everyone has a fun and safe Halloween!</div>
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<b>Happy Halloween</b></div>
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Oreo Rice Krispies Treats - Adapted from <a href="http://www.chef-in-training.com/2012/12/oreo-rice-krispie-treats/">Chef-in-Training</a><br />
Yield: 18 Rice Krispies Treats<br />
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Ingredients:<br />
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6 Cups Rice Krispies Cereal<br />
22 Regular Oreos, chopped (I used halloween oreos)<br />
5 Cups Mini Marshmallows (or 1 bag)<br />
3 Tablespoon Butter - unsalted<br />
White chocolate for drizzle, optional<br />
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Directions:<br />
<ol>
<li>Spray a 9x13 dish with cooking spray - Or line pan with parchment paper.</li>
<li>In a large bowl, pour measured Rice Krispies Cereal.</li>
<li>Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.</li>
<li>Add Oreos to Rice Krispies cereal and stir to combine.</li>
<li>In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.</li>
<li>Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.</li>
<li>As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.</li>
<li>Let sit until completely cooled. NOTE: When the rice krispies treats and cooled I drizzled mine with some white chocolate and let it set until it hardened for a pretty finish.</li>
<li>Enjoy!!</li>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-13975849596481386452014-10-29T06:45:00.000-07:002014-12-08T11:46:32.735-08:00Salted Caramel Chocolate Chip Cookies<div style="text-align: center;">
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While walking the isles of the grocery store, I came across the new Toll House Delightfulls - chocolate chips filled with different flavors. I decided I would buy a bag of the caramel filled chocolate chips and use them in a recipe. When I stumbled across the recipe for these cookies I wanted to make them with caramel bits like it calls for but after an unsuccessful shopping trip, I figured I would substitute some of the caramel bits for the caramel Delightful chocolate chips along with a few caramels cut up into small pieces. </div>
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These cookies turned out amazing. I am always nervous about sprinkling too much salt on top but I am getting better at it. I passed these out to the neighbors and they were gobbled up immediately. One of the neighbor kids tried to pay me a dollar for the cookies I gave to this family. I just ran away...</div>
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The Toll House Delightfulls are bigger chocolate chips then normal, but I didn't think they added much flavor to the cookie and I didn't see any caramel in the middle when it bit into it. If you are going to make these cookies I would recommend trying to find the Kraft caramel bits - I think you can get them at target, not 100% sure on that though. If not, cutting up caramels work too. About 10 or 12 caramels (made for baking) is about all you need.</div>
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Hope you enjoy these cookies as much as we all did! </div>
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Salted Caramel Chocolate Chip Cookies - Adapted from <a href="http://www.twopeasandtheirpod.com/salted-caramel-chocolate-chip-cookies/">Two Peas And Their Pod</a><br />
<div>
Yield: 3 dozen cookies<br />
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Ingredients:<br />
2 Cups Flour<br />
2 Teaspoons Cornstarch<br />
1 Teaspoon Baking Soda<br />
1/2 Teaspoon Sea Salt<br />
3/4 Cup Unsalted Butter - room temperature<br />
1 Cup Brown Sugar<br />
1/4 Cup Granulated Sugar<br />
1 Large Egg - room temperature<br />
2 Teaspoons Vanilla Extract<br />
1 Cup Chocolate Chips - I used 1/2 Cup Semi Sweet Chocolate chips and 1/2 Cup <a href="https://www.verybestbaking.com/products/11385/tollhouse/nestle-toll-house-delightfulls-caramel-filled-morsels/?keywords=Delightfulls">Toll House DelightFulls</a> - Milk Chocolate filled with caramel<br />
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1/2 Cup Kraft Caramel Bits - I could not find these so I cut up about 6 caramels into little squares</div>
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Sea salt, for sprinkling on cookies<br />
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Directions:<br />
<ol>
<li>Preheat oven to 350 F. Line a large baking sheet with a <a href="http://www.amazon.com/gp/product/B00008T960?ie=UTF8&camp=1789&creativeASIN=B00008T960&linkCode=xm2&tag=twpeanthpo-20/">Silpat baking mat</a> or parchment paper and set aside. I like to use my AirBake pans that do NOT need a baking mat or parchment paper.</li>
<li>In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.</li>
<li> In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.</li>
<li>Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.</li>
<li>Bake cookies for 10 minutes, or until slightly golden brown around the edges. </li>
<li>Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.</li>
<li>Enjoy!!</li>
</ol>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-34831754643985482502014-10-26T08:56:00.000-07:002014-12-08T11:46:44.944-08:00Snickerdoodle Cake with Cinnamon Brown Sugar Buttercream<div style="text-align: center;">
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Birthday's are big at my work. I am responsible for keeping the list of birthday current with my fellow employees, getting birthday cards, making sure they all get signed, and getting a cake. After an unsuccessful trip to the grocery store to get a cake, I figured I would just make one. I asked my co-worker what kind of cake she wanted and we browsed my <a href="http://www.pinterest.com/goddessofbaking/">Pinterest</a> page to find something that looked delicious. This cake was the winner. I am a huge fan of cinnamon so I was very excited to get home to start baking. The cake turned out great, everyone loved it. I work for a high end catering company so most of my taste testers were chefs and people with a passion for food. I think the buttercream was my favorite part. It has a different texture then a typical buttercream because of the brown sugar but the flavor was divine and was a perfect compliment to the snickerdoodle cake. I think ill start making different cakes every month for my co-workers. Hope you enjoy it as much as we did!</div>
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Snickerdoodle Cake - Adapted from <a href="http://www.alwayswithbutterblog.com/journal-2011/#/snickerdoodle-cake/">Always With Butter Blog</a><br />
Ingredients:<br />
<div>
1 1/2 Cup Flour<br />
1 1/2 Cup Cake Flour<br />
1 Tablespoon Baking Powder<br />
1/2 Teaspoon Salt<br />
1 1/2 Tablespoon Cinnamon<br />
1 Cup Butter (2 sticks) - unsalted and room temperature<br />
1 3/4 Cups Sugar<br />
4 Eggs - room temperature<br />
2 Teaspoons Vanilla<br />
1 1/4 Cups Milk<br />
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Directions:</div>
<div>
<ol>
<li>Preheat the oven 325.</li>
<li>Butter and flour two 8 or 9 inch cake pans</li>
<li>Sift together both flours, baking powder, salt and cinnamon and set aside</li>
<li>Cream butter and sugar until pale and fluffy</li>
<li>Add eggs one at a time then add vanilla</li>
<li>Alternating, add dry mixture then milk in three batches</li>
<li>Divide up the batter into the two pans.</li>
<li>Bake for 30 - 35 minutes or until a toothpick comes out clean</li>
<li>Let the cake cool completely before frosting</li>
</ol>
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Cinnamon Brown Sugar Buttercream<br />
Ingredients:<br />
3 Sticks Butter - unsalted and room temperature<br />
2/3 Cup Brown Sugar - packed<br />
1 Teaspoon Cinnamon<br />
3-4 Cups Powdered sugar</div>
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1 Teaspoon Vanilla<br />
4 Tablespoons Milk or Half and Half</div>
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Directions:<br />
<ol>
<li>Cream the butter, brown sugar and cinnamon on high speed</li>
<li>Add the powdered sugar and then the vanilla and half and half and beat until light and fluffy</li>
<li>Frost the cake</li>
<li>ENJOY!</li>
</ol>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-61491617021194609902014-10-22T09:55:00.000-07:002014-12-08T11:46:57.591-08:00Perfect Pumpkin Chocolate Chip Granola Bars<div>
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Fall is finally in the air in Southern California. It was a pretty hot summer and I am glad to be back to wearing boots and sweaters, sipping hot cocoa on a cool night, and cuddling with my new husband under a blanket. Well its not that cold yet, but a girl can dream (the high temp today is still 78 degrees). Anyway, I made these granola bars to get into the fall spirit, but I was too anxious and I did not read the recipe all the through. I only baked mine for 20 minutes, instead of the full 40 minutes. The flavor is delicious but my bars were falling apart. I will definitely make these again soon and I will post an update. I brought some of these to work with me and made everyone try them. My husband brought them to his work too and shared them with his coworkers. Everyone loved them even though they were pretty crumbly. I am a cinnamon fanatic so I added more cinnamon to the recipe, and when I make these next time I am going to add nuts and white chocolate chips. I hope you enjoy these as much as I did!</div>
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Pumpkin Chocolate Chip Granola Bars - Adapted from <a href="https://www.blogger.com/%C2%A0http://hip2save.com/2014/10/02/pumpkin-chocolate-chip-granola-bars-recipe/">Hip2save</a><br />
Yield: 16-18<br />
Ingredients:<br />
4 cups old fashioned oats<br />
1/2 cup coconut oil<br />
1/4 cup of brown sugar<br />
1/4 cup ground Flaxseed (optional but if you have it in your pantry it adds great nutritional value to the bar, then you don't feel so guilty when you cannot stop eating these...)<br />
1/2 teaspoon salt<br />
1/2 cup canned pumpkin puree<br />
1/2 cup honey (I like to buy local organic honey from the farmers market)<br />
1/2 teaspoon pumpkin pie spice<br />
3/4 teaspoon cinnamon<br />
1/2 cup chocolate chips<br />
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Optional Additions/Substitutions:</div>
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White Chocolate Chips</div>
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Nuts - Almonds, walnuts, pecans</div>
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Directions: </div>
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<ol>
<li>Preheat oven to 325 degrees. Line a baking pan with parchment paper. </li>
<li>In a large bowl, mix together oats and flaxseed and set aside. </li>
<li>In a separate bowl, mix honey, pumpkin, coconut oil, brown sugar, salt, pumpkin pie spice, and cinnamon. </li>
<li>Add wet ingredients to the oatmeal and stir. Add in chocolate chips. </li>
<li> Press the mixture into the pan and flatten it really well with a spatula. Bake for about 20 minutes. Remove from oven and press down with a spatula again. </li>
<li><b>Bake for another 20-25 minutes until brown</b>. (I was too excited and forgot this second bake time... Whoooops!)</li>
<li>Let cool for at least 2 hours before cutting. Makes about 16-18 bars. I like to cut them and store in a Tupperware container with parchment paper to keep the bars separated.</li>
<li>Enjoy for breakfast or a snack!</li>
</ol>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-18739430950444383052014-10-20T20:59:00.000-07:002014-12-08T11:47:15.234-08:00Dark Chocolate Salted Caramel Stuffed Cookies<div style="text-align: center;">
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I AM BACK!!<br />
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After about a 6 month hiatus, I am back baking and blogging. I started a new job in July, got married in August then went on a two week honeymoon to Thailand & Cambodia in September. Now that we are back and things have calmed down, I finally have time to blog again. I made these cookies way back in April but I am just getting around to posting them. They were such a hit that I actually made them twice in about a weeks time. My husband's family said these were the best cookies I have ever made. I am a sucker for anything dark chocolate, and salted caramel is one of my new favorite flavors. This recipe combines both of those delicious flavors into my dream cookie. I hope you enjoy this recipe as much as I do!!<br />
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Dark Chocolate Salted Caramel Stuffed Cookies - Adapted from <a href="http://sallysbakingaddiction.com/2013/03/01/salted-caramel-dark-chocolate-cookies/">Sally's Baking Addiction</a><br />
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Yield: 14 - 16 big cookies</div>
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<div>
Ingredients:<br />
1/2 Cup Unsalted Butter, room temperature<br />
1/2 Cup Sugar<br />
1/2 Cup Brown Sugar<br />
1 Large Egg, room temperature<br />
1 Teaspoon Vanilla<br />
1 Cup Flour<br />
2/3 Cup Unsweetened Cocoa Powder<br />
1 Teaspoon Baking Soda<br />
1/8 Teaspoon Salt<br />
2 Tablespoons Milk<br />
1 1/2 Cups Nestlé® Toll House® Dark Chocolate Morsels - or store brand<br />
16-17 Rolos - about two rolls<br />
Coarse Sea Salt<br />
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Directions:<br />
<ol>
<li>Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 30 seconds. </li>
<li>Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. </li>
<li>Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.</li>
<li>In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. </li>
<li>Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. </li>
<li><b>Chill for at least 1-2 hours</b>.</li>
<li>Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.</li>
<li>Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. </li>
<li>Sprinkle each with sea salt before putting into the oven.</li>
<li>Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.</li>
<li>Enjoy!</li>
</ol>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-81867125255768982502014-04-28T16:14:00.001-07:002014-12-08T11:47:36.518-08:00Strawberry Lemonade Cupcakes<div>
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Hello all! My name is Reese and I am taking over the Goddess of Baking blog today. I work very closely with Merlot and when my niece's first birthday was coming up, I knew where to go for her one of a kind cupcakes! We decided to have a baking party at her house where we whipped up these magnificent Strawberry Lemonade Cupcakes. I knew they were good, but once I brought them out at my niece's party, they were an instant hit! The icing is light, fluffy and full of real strawberry flavor, with a hint of lemon (thanks to Merlot, I know what a mircoplane can really do!). Also, the cake is a perfect compliment to the flavorful icing. Compliments to the chef - yet another group of satisfied bellies!</div>
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My cupcake holders came in handy for this great picture I snapped before all the cupcakes were claimed. We will DEFINITELY be making these again!</div>
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Thank you for letting me take over for the day and I hope you enjoyed my post!</div>
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Reese</div>
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Strawberry Lemonade Cupcakes - Adapted from <a href="http://thecakeblog.com/2011/07/strawberry-lemonade-cupcakes.html">The Cake Blog</a><br />
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Yield: 24 cupcakes<br />
Ingredients for the cake:<br />
2 Sticks Unsalted Butter, room temperature<br />
2 Cups Sugar<br />
4 Eggs, room temperature<br />
3 Cups All-purpose Flour<br />
2 Teaspoons Baking Powder<br />
1/2 Teaspoon Salt<br />
1/4 Cup Lemonade Powder Mix (I used Country Time)<br />
1 Cup Milk<br />
3 Tablespoons Lemon Juice (about 1 lemon)<br />
1 Tablespoon Lemon Zest (zest of 1 lemon)<br />
1 Teaspoon Vanilla<br />
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Directions:<br />
<ol>
<li>Preheat oven to 350 and line muffin pans with cupcake liners.</li>
<li>In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.</li>
<li>In bowl of stand mixer cream butter and sugar on medium speed until combined.</li>
<li>Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.</li>
<li>Add the lemon juice and vanilla and mix well.</li>
<li>Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.</li>
<li>Fill cupcake liners about 2/3 full.</li>
<li>Bake for 20 minutes or until toothpick inserted in center comes out clean.</li>
<li>Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.</li>
<li>Once cupcakes are completely cool, ice with Strawberry Lemon Frosting</li>
</ol>
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Ingredients for the frosting:<br />
2 Sticks Unsalted Butter, room temperature<br />
4 Cups Powdered Sugar<br />
4 Tablespoons Strawberry Puree (from about 3-4 big strawberries)<br />
1 Teaspoon Lemon Zest<br />
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Directions:<br />
<ol>
<li>In bowl of stand mixer cream butter for 1-2 minutes.</li>
<li>Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.</li>
<li>Mix in strawberry puree and lemon zest.</li>
<li>Place the icing in a piping bag fitted with tip 1M to decorate cupcakes.</li>
<li>Enjoy!</li>
</ol>
</div>
</div>
</div>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com4tag:blogger.com,1999:blog-2309074567353172049.post-85162712648517671302014-04-22T16:26:00.000-07:002014-12-08T11:47:49.128-08:00Loaded M&M Cookie Pie<div style="text-align: center;">
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The spring holidays are officially over but (if you're like me) the sweet tooth is here to stay. All of the left over Reese's, M&M's, Cadbury eggs and so on are beginning to get tiresome, so I found a quick and easy way to use up unnecessary<i> </i>candy. This Loaded M&M Cookie Pie is the perfect answer to my/your "problem."</div>
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This recipe is great for any left over holiday candy - not just Easter - but Halloween, Christmas and Valentine's Day as well! The best thing about it is that it only takes 30 minutes to make (including prep AND bake time!). It's very quick and easy and was (as usual) a huge hit. </div>
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Adapted from: <a href="http://www.averiecooks.com/2014/04/loaded-soft-and-chewy-mm-cookie-pie.html">Averiecooks.com</a><br />
Yield: One Pie - about 8 slices<br />
Ingredients:<br />
1/2 Cup Unsalted Butter (1 stick), melted<br />
1 Egg, room temperature<br />
3/4 Cup Light Brown Sugar<br />
1/4 Cup Sugar<br />
1 Tablespoon Vanilla<br />
1 1/3 Cups Flour<br />
pinch salt, optional and to taste<br />
1/2 Cup Semi-sweet Chocolate Chips - I used mini chocolate chips<br />
1/2- 1 Cup <a href="http://www.mms.com/">M&Ms</a>, divided (I used peanut and peanut butter but all flavors are ok!)<br />
6 or more individually wrapped small Reese's Peanut Butter Cups (or whatever candy you have laying around)<br />
6 or more <a href="http://www.hersheys.com/rolo/default.aspx">Rolo</a> (or other mini/bite-size candy bar) - I didn't add these<br />
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Directions:<br />
<ol>
<li>Preheat oven to 350. Spray a 9-inch pie dish very well with cooking spray and set aside.</li>
<li>In a large, microwave-safe bowl melt the butter, about 1 minute on high power.</li>
<li>Wait about 5 minutes before adding the egg so you don't cook it. Add the egg, sugars, vanilla, and whisk until smooth.</li>
<li>Add the flour, optional salt, and stir until just combined; do not overmix.</li>
<li>Stir in the chocolate chips.</li>
<li>Add about 1/4 cup M&Ms and stir to combine; reserve remainder.</li>
<li>Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.</li>
<li>Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to anchor.</li>
<li>Evenly insert the peanut butter cups and Rolos (or candy of your choice) into the batter, pushing them down so the top is almost flush with the surface of the dough.</li>
<li>Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and under baked side in the center while edges are crisper. In general, if you prefer more well-done cookies, bake a few minutes longer. Pie will keep airtight at room temperature for up to 1 week.</li>
<li>Enjoy!</li>
</ol>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com0tag:blogger.com,1999:blog-2309074567353172049.post-78106124214640486852014-04-17T10:53:00.000-07:002014-12-08T11:48:06.001-08:00Crunchy Peanut Butter M&M Cookies<div>
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Easter is only a few days away and I am sure if you are like me you are trying to plan out a menu. I am not hosting Easter but I am responsible for desserts. I made these cookies last week for a test run and they were a huge hit. They are a soft cookie but have a nice crunch from the peanuts and M&M's. The peanut butter flavor really comes through and I liked having the mix of peanut and peanut butter M&M's in the cookie. I will be making these again if I can keep my hands out of the M&M bag for a few more days! Hope you all have a great Easter.<br />
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<span style="font-size: large;"><b>Happy Easter!</b></span></div>
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Adapted from: <a href="http://cantstayoutofthekitchen.com/2014/02/17/crunchy-peanut-butter-cookies/">Cant Stay Out Of The Kitchen</a></div>
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Yield: About 3-4 Dozen Large Cookies</div>
Ingredients:<br />
1 Cup Light Brown Sugar<br />
1 Cup Sugar<br />
1 Cup Extra Crunchy Peanut Butter - I used smooth Skippy and added the chopped nuts for the crunch<br />
¾ Cup Butter - Unsalted and room temperature<br />
2 Eggs - room temperature<br />
1 Teaspoon Vanilla<br />
¼ Teaspoon Salt<br />
1 Teaspoon Baking Soda<br />
1-2 Tablespoon Hot Water (I used one)<br />
2 Cups Flour<br />
1/2 Cup Chopped Peanuts - I used dry roasted and unsalted<br />
1/2 Cup Peanut Butter M&M's<br />
1/2 Cup Peanut M&M's<br />
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Directions:<br />
<ol>
<li>Cream the butter and sugars together with an electric mixer until light and fluffy.</li>
<li>Mix in the peanut butter, butter and eggs until smooth.</li>
<li>Add vanilla, salt, baking soda and hot water and mix again until well blended.</li>
<li>Stir in flour just until combined. Add the peanuts and M&M's.</li>
<li>Drop with an ice cream scoop or a cookie scoop onto prepared cookie sheets.</li>
<li>Bake at 375° about 10-12 minutes or more depending on size.</li>
<li>Enjoy! </li>
</ol>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-2353882700424317972014-03-21T14:43:00.004-07:002014-12-08T11:48:34.650-08:00DIY Distressed Mason Jars<div style="text-align: center;">
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<i>Goddess of Baking</i> 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 <b>first</b> crafting post.<br />
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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. <br />
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Materials:<br />
Mason Jars - Ball or Kerr ($1 each)<br />
Acrylic Paint - NOT shiny or glossy or satin ($.50 each)<br />
Paint Brushes<br />
Sandpaper - course or fine, course is just a little quicker ($3 for a variety pack)<br />
Acrylic Sealer/Finisher - I like the matte look so I bought the Americana kind from Michaels ($6)<br />
Flowers - real or fake is up to you - mine are fake ($6 on sale for a bunch)<br />
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Directions:<br />
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<ol>
<li>Clean your jars and dry them well.</li>
<li>Paint your jars. I would recommend two coats. Let them dry overnight.</li>
<li>Take a piece of sandpaper and start to distress the jar. When finished, clean off all the dust.</li>
<li>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!</li>
<li>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.</li>
<li>Enjoy!</li>
</ol>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-2369950050841204142014-01-27T22:01:00.001-08:002014-12-08T11:48:45.725-08:00Chocolate Fudge Caramel Brownies<div style="text-align: center;">
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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. </div>
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Chocolate Fudge Caramel Brownies<br />
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Adapted from <a href="http://www.iheartnaptime.net/chocolate-fudge-caramel-brownies/">I Heart Nap Time</a><br />
Ingredients:<br />
Fudge Brownie Mix (+ ingredients the box calls for) - I used Ghirardelli Supreme<br />
1/4 Cup Sweetened Condensed Milk<br />
1 Cup Chocolate Chips - I used semi-sweet ones<br />
1 (11oz) Package Caramel Bits or Wrapped Caramels<br />
1/2 Cup Sweetened Condensed Milk<br />
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Directions:<br />
<ol>
<li>Preheat oven to 350. Line a 9x13 or 8x8 pan with foil and set aside. I made mine in an 8x8 for thicker brownies.</li>
<li>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.</li>
<li>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.</li>
<li>While the caramel is warming up, pour half of the batter into the pan and bake for 8-10 minutes.</li>
<li>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.</li>
<li>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.</li>
<li>Enjoy!</li>
</ol>
</div>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com2tag:blogger.com,1999:blog-2309074567353172049.post-68894732962307072212013-12-26T16:17:00.000-08:002014-12-08T11:49:01.183-08:00Cookies & Cream Cookie Bars<div style="text-align: center;">
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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!</div>
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Oreo Cookie Bars - Adapted from <a href="http://skinnynotskinny.com/2013/09/16/halloween-oreo-chocolate-cookie-bars/">Skinny Not Skinny</a><br />
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Yield: 16 - 24 bars depending on the size</div>
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Ingredients:<br />
1½ cup all-purpose flour<br />
1½ cup quick-cooking oats<br />
1 cup brown sugar<br />
¾ cup butter, softened<br />
1 (14 oz) can sweetened condensed milk<br />
1 cup semi-sweet or milk chocolate chips<br />
½ cup white chocolate chips<br />
20 Halloween Oreos (chopped) - Or Red Holiday Oreos for Christmas - or regular oreos for an everyday treat!<br />
<br />
Directions:<br />
<ol>
<li>Preheat oven to 350 degrees. Combine flour, oats, brown sugar and butter in large bowl; mix well. This mixture will be crumbly.</li>
<li>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.</li>
<li>Bake 10 minutes.</li>
<li>While the crust is cooking, chop the Halloween Oreos into pieces.</li>
<li>After removing from oven, immediately pour sweetened condensed milk evenly over crust.</li>
<li>Sprinkle with chocolate and white chocolate chips and top with Oreo pieces.</li>
<li>Top with reserved oat mixture; press down firmly.</li>
<li>Bake an additional 25 minutes. Topping will be lightly browned.</li>
<li>Cool bars for at least 15 minutes and then cut into bars.</li>
<li>ENJOY!</li>
</ol>
</div>
Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com0tag:blogger.com,1999:blog-2309074567353172049.post-18974610700971018782013-12-18T15:38:00.001-08:002014-12-08T11:49:11.598-08:00Red Velvet Cupcakes<div>
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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!</div>
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<span style="font-size: large;">Happy Holidays!</span></div>
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Red Velvet Cupcakes - Adapted from <a href="http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/">Brown Eyed Baker</a><br />
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Yield: 12 cupcakes or about 48 mini cupcakes<br />
Ingredients:<br />
For the Cupcakes:<br />
4 Tablespoons Unsalted Butter, at room temperature<br />
3/4 Cup Sugar<br />
1 Egg<br />
2 1/2 Tablespoons Unsweetened Cocoa Powder<br />
3 Tablespoons Red Food Coloring - way less if you are using gel food coloring!<br />
1/2 Teaspoon Vanilla<br />
1/2 Cup Buttermilk<br />
1 Cup + 2 Tablespoons Flour<br />
1/2 Teaspoon Salt<br />
1/2 Teaspoon Baking Soda<br />
1 1/2 Teaspoons Distilled White Vinegar<br />
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For the Cream Cheese Frosting:<br />
4 Ounces Butter, at room temperature<br />
4 Ounces Cream Cheese, at room temperature<br />
3 Cups Powdered Sugar<br />
1 Tablespoon Vanilla<br />
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Directions:<br />
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1. Preheat oven to 350. Line a standard muffin/cupcake pan with liners.<br />
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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.<br />
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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.<br />
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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.<br />
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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.<br />
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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.<br />
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7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.<br />
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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.<br />
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*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.</div>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1tag:blogger.com,1999:blog-2309074567353172049.post-10129051691129510702013-11-17T15:30:00.000-08:002014-12-08T11:49:22.823-08:00Reese's Peanut Butter Cup Cake<div style="text-align: center;">
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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 <a href="http://makebakecelebrate.com/reese-cup-cake/">Make Bake Celebrate</a> but I used a different recipe. If you know a peanut butter lover, I am sure they will love this cake!<br />
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<span class="Apple-style-span" style="font-size: large;">Happy Birthday Joe!</span></div>
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Chocolate Peanut Butter Cupcakes - Adapted from <a href="http://www.mybakingaddiction.com/peanut-butter-cup-cupcakes/" style="color: #cc0033; text-decoration: none;">My Baking Addiction</a></div>
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 21px;">Chocolate Cake</span><br />
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Ingredients:<br />
1 Box Devil’s Food Cake Mix<br />
1 4oz Package Instant Chocolate Pudding Mix<br />
1 Cup Sour Cream<br />
1/2 Cup Vegetable Oil</div>
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1/2 Cup Water<br />
4 Eggs, room temperature</div>
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1 Bag of Reese's Mini - (I used a combination of Reese's regular size and some of the small ones)</div>
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Peanut Butter Buttercream<br />
Ingredients:<br />
3 Sticks Butter, unsalted and room temperature<br />
1 Cup Creamy Peanut Butter<br />
2 Tablespoons Vanilla<br />
5 1/2 Cups Confectioners' Sugar, sifted<br />
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk</div>
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Directions:<br />
<ol>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Preheat oven to 350 degrees F. Prepare your cake pans, I used 2 8in round pans.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">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.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Divide the batter between your two pans.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Bake in preheated oven for about 30 minutes or until the tops of the cakes spring back when lightly touched. </li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Allow cake to cool for about 10 minutes.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">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. </li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">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. </li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">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</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">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.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">ENJOY!!</li>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com2tag:blogger.com,1999:blog-2309074567353172049.post-50769394980786030902013-10-20T20:41:00.001-07:002014-12-08T11:49:33.890-08:00Cinnamon Sugar Donuts<div style="text-align: center;">
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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!<br />
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Baked Cinnamon Sugar Donuts<br />
Yield: makes 6<br />
Adapted from <a href="http://www.shutterbean.com/2013/baked-cinnamon-sugar-doughnuts/">shutterbean.com</a><br />
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Ingredients:</div>
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1 Cup Flour<br />
3/4 Cup Sugar<br />
1 Teaspoon Baking Powder<br />
1/2 Teaspoon Cinnamon<br />
1/4 Teaspoon Nutmeg<br />
1/4 Teaspoon Salt<br />
1 Large Egg, lightly beaten<br />
1/2 Cup Buttermilk<br />
2 Tablespoons Unsalted Butter, melted<br />
1 Teaspoons Vanilla<br />
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For the topping:<br />
3 Tablespoons Unsalted Butter, melted<br />
1/2 Cup Sugar<br />
1 Teaspoon Cinnamon</div>
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Directions:</div>
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<ol>
<li>For the doughnuts: Preheat the oven to 350 degrees. Use a PAM to coat the pan.</li>
<li>Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.</li>
<li>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.</li>
<li>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!</li>
<li>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.</li>
<li>While the doughnuts are cooling, make the topping. Whisk together the sugar and cinnamon in a medium bowl.</li>
<li>Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm.</li>
<li>Enjoy!</li>
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Goddess of Bakinghttp://www.blogger.com/profile/06463017763443846258noreply@blogger.com1