Friday, October 31, 2014

Happy Halloween!

Happy Halloween from Cowboy Hayden!

Tuesday, October 28, 2014

Chocolate Fudge Oreo Bundt for National Chocolate Day!

I had a major craving for chocolate cake one night. It was almost time to start dinner, so I didn't really have time to search for a recipe or bring butter to room temperature so I pulled out one of my favorite baking books- Bundt Classics. I immediately found a recipe that looked good to me and I had all the ingredients on hand. Of course, I added my own touches to it and it took this cake to a whole new level of chocolate deliciousness!

This recipe starts with a chocolate cake mix but you'd never know it. I took the help of the mix and got this cake in the oven in less than 15 minutes. It baked while I made supper then we had it for dessert. Win! I have to be honest, when I was making this, I had no intention of adding Oreos to the batter. I was getting the ingredients from the pantry and Hayden grabbed the Oreos- positioned right at his eye level. He said we needed to add Oreos, so I did! I keep that little genius child around for a reason ;-).

This cake was over the top, a chocolate lovers dream! I mean really, there's the chocolate cake, chocolate pudding, chocolate syrup, chocolate chips and chocolate cookies. Then I had the audacity to top it off with silky ganache and even more chocolate chips. This was fudgy and decadent and cured my cravings. Coincidentally, it's National Chocolate Day, so make this Bundt! 

Chocolate Fudge Oreo Bundt adapted from Bundt Classics

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  • 1 (18.25 oz) box chocolate cake mix
  • 1 (3.4 oz) box instant chocolate pudding
  • 1 cup sour cream
  • 1/2 cup warm water
  • 1/3 cup vegetable oil
  • 1/4 cup Hershey's chocolate syrup
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup mini chocolate chips
  • 10 Oreos, coarsely broken

  • 1/2 cup heavy cream
  • 1/2 cup chocolate chips

  • Mini chocolate chips or Oreos, optional

To Make The Cake: Preheat oven to 325 degrees F. Generously grease a 12 cup Bundt pan with non-stick baking spray (with flour). Set aside. 

In a large mixing bowl, combine all the cake ingredients except the chocolate chips and Oreos. Blend with a hand mixer over medium speed until well blended. Scrape the sides of the bowl down and stir in the chocolate chips and crushed Oreos. 

Pour the batter into the prepared Bundt pan. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan for 20 minutes. Unmold cake onto a cooling rack or a serving platter and allow to cool completely. 

To Make The Ganache: In a small mixing bowl, heat cream in the microwave until hot and steamy, about 60 seconds. Add the chocolate chips to the hot cream and let them sit for 5 minutes. With a spatula, gently stir the chocolate chips and cream together until the mixture comes together and becomes shiny and silky. Do not use a whisk or stir too vigorously, this will cause air bubbles in the ganache. If tiny lumps of chocolate remain, let the mixture sit a little longer, then stir again until smooth. 

The longer the mixture sits, the thicker it becomes. Allow ganache to thicken a bit before pouring onto cooled cake. You want it pourable but not so thin that it runs off the side of your cake. 

Immediately top with additional mini chocolate chips or Oreo cookies, if desired. Allow ganache to set before serving. Store leftover cake in an airtight container at room temperature.

Sunday, October 26, 2014

Smucker's Giveaway Winner

And the winner of the Smucker's Giveaway is #29 Jean Badgley! Congrats Jean!

Thank you all for entering my giveaway!


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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