Thursday, October 23, 2014

Hayden's 3rd Birthday and Ice Cream Social







I'm a little late with the post, but better late than never, right? Today I'm sharing with you a couple photos from Hayden's 3rd birthday. We had a Labor day celebration with family and friends complete with a petting zoo and an ice cream sundae station courtesy of Smucker's

Hayden is a lover and was so thrilled to see each and every one of his guests. He went around socializing with everyone and enjoying the party fair until he noticed the petting zoo being set up in the backyard, then he was glued to the back door in total amazement. There were rabbits, goats, a lamb, a potbelly pig, a rooster and a hen. He LOVED that little chicken and while he went back and forth petting and feeding all the animals, that chicken became his best bud and he was so protective over her.  It was really sweet to see. 



Afterwards, we returned inside to escape the heat with Smucker's ice cream sundaes! Who doesn't love a good sundae? We had Blue Bell vanilla ice cream with a multitude of toppings- hot fudge, salted caramel, chocolate coconut, dark chocolate as well as magic shell toppings in chocolate pretzel and rainbow sherbet flavors. There was also an array of sprinkles, nuts, cherries and whipped cream to round everything out. Everyone had fun building their sundaes- some people adding so many topping and sprinkles that you couldn't see the ice cream and some people went with one topping with no other accoutrement. I went with salted caramel, hot fudge, pecans, shredded coconut, cream and a cherry. Hayden on the other hand just wanted all the sprinkles, hold the ice cream :-). We also had Red Velvet Cupcakes (recipe from Blaise The Baker). 

After tasting all the toppings, I was pleasantly surprised by how much I enjoyed the chocolate coconut topping, It was, by far, my favorite of all. Its good on ice cream and equally delicious eaten right out of the jar with a spoon! But don't take my word for it. Go get a jar for yourself or enter to win a giveaway from Smucker's of all their new ice cream topping flavors and a few other goodies. 

One lucky winner will receive:

  1. Smucker’s® Simple Delight Chocolate Coconut Flavored Topping 
  2. Smucker’s®  Simple Delight Salted Caramel Topping
  3. Smucker’s® Simple Delight Dark Chocolate Topping 
  4. Smucker’s® Simple Delight Hot Fudge Topping 
  5. Smucker’s® Magic Shell® Chocolate Pretzel Flavored Topping 
  6. Smucker’s® Magic Shell® Rainbow Sherbet Flavored Topping 
  7. Smucker’s® Microwavable Hot Dark Chocolate Topping
To enter the giveaway tell me about your ultimate sundae? How would you top it? Leave me a note in the comment section. One entry per person, please. A winner will be chosen at random and announced this weekend. Offer open to U.S. residents only.

Good luck!




Saturday, October 18, 2014

Salted Brown Butter Biscoff Treats

Any time I see Biscoff or brown butter in a recipe, I perk up and my eyes get a little bigger. I love those two ingredients and they're even better when you you combine them to make these Salted Brown Butter Biscoff Treats. Rice Krispy treats are so easy to make and they're perfect to make any time of year and I've never met any one who didn't like them. I've made Brown Butter and Spice Rice Treats for years but decided to try something a little different this time. 



Biscoff, if you're not familiar with it, is a creamy spread very similar in consistency to peanut butter, but it's completely nut free because it's made from crushed up Biscoff (Lotus Brand) cookies. They are lightly spiced, caramelized cookies that are quite addicting. When you make it into a spread and can then shovel it into your mouth with a spoon, it becomes heavenly! Mixed with the earthy, nutty flavors of browned butter and accented with sea salt, these treats become irresistible. Hubby said these were amazing, and he rarely dishes out that compliment. 

Salted Brown Butter Biscoff Treats adapted from Bakerella

  • 10 ounces mini marshmallows
  • 1 stick unsalted butter
  • 3/4 cup creamy Biscoff spread
  • 6 cup crisp rice cereal
  • 1 cup coarsely broken Biscoff cookies
  • fleur de sel salt

Butter a 9x9-inch pan. Place the marshmallows in a large bowl and set aside. 

In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pot occasionally until the butter boils and becomes foamy. It will turn golden brown and start to smell nutty. Once the butter stops sizzling and the foam subsides, it is ready. Keep an eye on it because you don't want it to burn. This could take 5 to 8 minutes.

Once the butter has browned, remove from the heat and pour the butter and the browned bits over marshmallows. Stir until the marshmallows are fully coated. Place the bowl into the microwave and heat for one to two minutes, stirring occasionally until the marshmallows are completely melted. Stir in the Biscoff spread until fully incorporated. 

Carefully fold the cereal and the crushed Biscoff cookies into the marshmallow mixture until everything is well coated. Press cereal mixture into the buttered pan and sprinkle the top with sea salt, use as much or as little as you'd like. Allow treats to cool before cutting. 


Friday, October 3, 2014

Lick The Bowl Good Cookbook- Celebrating The First Year


It's been one year since I released my cookbook Lick The Bowl Good so I thought I'd celebrate by sharing one of my favorite recipes from the book- Pumpkin Bundt Cake with Brown Butter Glaze. 

This is an adaptation of the Cinderella Cake that I have been baking for years. I swapped out the cream cheese icing for a deliciously nutty brown butter icing. I have been craving this cake for weeks and now that it's Fall and cooler, today was the perfect day to whip this up. As this cake sits cooling on the counter and the aromas of pumpkin and spice are floating in the air, I'm wishing I could share a slice with you all. 

Thank you all for your continued support of this blog and my cookbook. I hope you enjoy this cake!

Pumpkin Bundt Cake with Brown Butter Glaze

Pumpkin Cake: 
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1- 15 ounce can pure pumpkin 

Brown Butter Glaze: 
  • 1/4 cup unsalted butter
  • 1 1/4 cups powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract


For The Cake: Preheat oven to 350 degrees F.

Grease and flour a 9-inch Bundt pan and set aside.

In a large bowl, beat sugar and eggs until well blended and light in color. Add oil and vanilla and continue to beat.

Add the flour, baking soda, cinnamon and salt to the egg mixture and stir to combine.Add pumpkin puree and mix well. Pour into prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let stand in pan for 10 minutes, then turn out onto baking rack to cool completely.

Once the cake has cooled, place it on a serving platter and make the glaze.

For The Glaze: In a medium bowl add the powdered sugar and set aside while you make the brown butter.

In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pot occasionally until the butter boils and becomes foamy. It will turn golden brown and start to smell nutty. Once the butter stops sizzling and the foam subsides, it is ready. Keep an eye on it because you don't want it to burn. This could take 5 to 8 minutes.

Once the butter has browned, remove from the heat and pour the butter and the browned bits over the sugar. Add the vanilla to the butter and sugar and whisk until smooth.

Spoon the warm glaze over the cooled cake and allow the glaze to set before serving.

Store at room temperature.


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