Simply Sweet Baking

Tracking my fun in the kitchen!

0 notes

Brookies!

Two universal all time favorite treats: brownies and chocolate chip cookies. Put them together in one desert..and you get BROOKIES! They are delicious, chocolatey, gooey, amazing…is your mouth watering? Mine sure is(: These are super duper easy to make, and turn out soo goood! You could make the brownie and cookie batter from scratch; or you could just use mixes, which makes it super fast and easy!

Start by pouring brownie batter into a 13x9 pan..

Then drop cookie dough by the spoonful into the batter..you may have to press the dough down a little.

Bake at 350 for about 40 minutes..

Let cool about 30 minutes. Make some chocolate ganashe…

Spread evenly over brownies and let set..

Finally, cut into squares and enjoy!! WARNING: THESE ARE EXTREMELY DELICOUS AND ADDICTING!

For Brownies:

1 box brownie mix

  • water, vegetable oil, and eggs called for on box

1 pouch (Like Betty Crocker) chocolate chip cookie mix

  • butter and eggs called for on box
  1. Heat oven to 350 (325 for dark or nonstick pan), spray bottom only of 13x9-inch pan.
  2. Make brownie mix according to box; spread evenly in pan
  3. Make cookie mix according to pouch; drop by spoonful evenly onto brownie batter, press down slightly
  4. Bake about 40 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean
  5. Let cool on cooling rack for 30 minutes
  6. Spread chocolate ganache on top evenly

For Chocolate Ganache:

12 oz semi-sweet chocolate chips

3/4 cup heavy whipping cream

6 tbsp butter

  1. In a small sauce pan, heat cream and butter until just before the boiling stage.
  2. Pour over the chocolate chips.
  3. Let stand about 20 seconds and stir until smooth.
  4. Pour evenly over brownies and let set before cutting.

CREDIT TO BAKERELLA AND BETTY CROCKER :D

1 note

Turtle Cheesecake

Vanilla Wafer Crust + caramel + pecans + cheesecake + chocolate + more pecans = delicious!!!

Start with a vanilla wafer crust..

Make some caramel…

Pour over crust, and top with toasted pecans..

Pour in cheesecake and bake..

Mine had a lot of cracks :( but I decided to embrace them! They will be covered up anyways!

And finally garnish with chocolate and toasted pecans!

This cheesecake turned out pretty good, however I would change a couple of things. Because of the hard chocolate on top and the harder caramel, it was a PAIN and MESS to cut and eat! So, next time I would use this caramel recipe:

Never Bashful With Butter’s easy Caramel recipe
( I would suggest making a double batch to be able to fill all of the cupcakes)
1 Cup heavy cream
1/4 cup butter
1/2 cup sugar
3 teaspoons vanilla

In the pan you’ll place the butter, half of the cream and half of the sugar. bring mixture to a boil. When the mixture begins to thicken slightly, add the remaining sugar. bring to a full boil. when the mixture starts to thicken and turn a light brown colour, add the remaining cream and sugar.

turn temperature down to a few notches below medium. The mixture should remain boiling. stir constantly and do not allow the bottom to scorch. keep stirring and heating for about 10 minutes. when the mixture starts thickening up like pudding, remove from heat.

and this chocolate ganache:

4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream

Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes.

Here is the original recipe I used (adapted from www.mybakingaddiction.com)

Ingredients
2 cups vanilla wafer crumbs
1/2 cup butter or margarine, melted
1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
2 cups chopped pecans, toasted and divided
4 (8 ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs
whipped cream(optional)

Directions
1. Combine crumbs and butter; blend well.
2. Press into the bottom and 2 inches up the sides of a 10-inch springform pan.
3. Bake at 350 degrees for 8-10 minutes or until set; cool.
4. In a saucepan over low heat, melt caramels in milk, stirring until smooth. Cool 5 minutes.
5. Pour into crust; top with 1 1/2 cups of pecans.
6. Freeze for 15 minutes so ensure layer does not mix in with cream cheese layer.
7. In a mixing bowl, beat cream cheese until smooth.Add sugar and vanilla; mix well.
Add eggs, one at a time, beating well after each addition.  mix just until blended.
8. Carefully spread over pecans.
9. Bake at 350 degrees for 55-65 minutes or until filling is almost set.
10. Cool to room temperature. Chill overnight.
11. Garnish with drizzled chocolate, caramel, remaining pecans and whipped cream if desired.

3 notes

Sea Salt Caramel Chocolate Cupcakes

From cornbread to cupcakes; me and my friend Naomi had attempted to make homemade cupcakes twice before these cupcakes. The first time, they tasted like cornbread, with frosting that had the consistency of chowder. The second, they still tasted a little like cornbread, and we just used canned frosting. This time, we hit the jack pot! These are the best cupcakes you will EVER taste. ever.

Start by making the Hershey’s chocolate cupcakes. Sugar, flour, cocoa, baking, baking soda, salt, eggs, milk, oil, and vanilla……

Beat on medium speed of mixer for about 2 minutes.

Then stir in boiling water, the batter will be thin.

Pour into lined muffin tins..

Bake. When the cupcakes are out of the oven, immediately remove and place on cooling rack.

Using a knife, cut a cone shape out of the top of the cupcake.

Make some caramel..

..and fill the cupcakes with it.

Make some chocolate frosting.

Finally, frost the cupcakes and sprinkle with sea salt.

Make sure you have a glass of milk handy, these are so so so  rich.

Enjoy savoring the best cupcakes ever!

Hershey’s Chocolate Caramel Cupcakes
Makes about 30 cupcakes

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost.

Never Bashful With Butter’s easy Caramel recipe
( I would suggest making a double batch to be able to fill all of the cupcakes)


1 Cup heavy cream
1/4 cup butter
1/2 cup sugar
3 teaspoons vanilla

In the pan you’ll place the butter, half of the cream and half of the sugar. bring mixture to a boil. When the mixture begins to thicken slightly, add the remaining sugar. bring to a full boil. when the mixture starts to thicken and turn a light brown colour, add the remaining cream and sugar.

turn temperature down to a few notches below medium. The mixture should remain boiling. stir constantly and do not allow the bottom to scorch. keep stirring and heating for about 10 minutes. when the mixture starts thickening up like pudding, remove from heat.

Let cool about 5 minutes (caramel will still be hot) or until the cupcakes are out of the oven.

Hershey’s Perfectly Chocolate Frosting


1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Filed under cupcake caramel chocolate

1 note

Healthy, but delicious, pizza

This healthy pizza is made with whole-wheat dough, low-fat cheese, turkey pepperoni, and lots of veggies. Although it is way healthier than your average pizza chain pizza, it is a lot more flavorful and filling! It’s a win win situation!

To make the dough, start by dissolving one package of yeast in warm water; allow to rest for 5 minutes.

Stir in whole wheat flour, white flour, sugar, salt, and olive oil into dissolved yeast.

Knead in remaining 1/2 cup of white flour for about 5 minutes.

Place dough in greased bowl, covered in plastic wrap, and allow to rise in warm place (like on top of the oven) for about 15 minutes.

Lightly grease a pizza pan, and stretch to dough to fit pan. Make a fold along the edges of the pizza, according to your preference of crust thickness.

Spread pizza sauce, about 1/2 cup, depending on how saucy you want it.

Sprinkle on shredded low fat mozzarella cheese.

The great think about pizza is how flexible toppings are. You could stop here at the cheese…or go with just pepperoni..

I did half turkey pepperoni, and half with the pepperoni and lots of veggies..

Bake until cheese is melted and crust is browned..usually about 15-20 minutes.

BON APPETITE!

Whole Wheat Pizza Crust

Recipe

Ingredients:

·        1 package of active dry yeast           

·        1 cup of warm water (to put yeast in)        

·        1 ½ cups of unbleached white flour   (reserve ½ cup for kneading)

·        1 ½ cups of whole-wheat flour        

·        2 teaspoons of sugar

·        2 tablespoons of olive oil

·        ½ teaspoon of salt

 

·        ½ cup of pizza/bbq sauce (add after stretching out pizza and before putting on the toppings

 

Directions:

1.      Preheat oven to 425 degrees

 

2.     Dissolve 1 package of yeast in warm water. Allow to rest for 5 minutes.

 

3.     Stir in all of the whole wheat flour, 1 cup of white flour, sugar, salt and olive oil to dissolved yeast.

 

4.     Knead in remaining ½ cup of unbleached white flour by hand for about 5 minutes.

 

5.     Grease (with olive oil) a medium sized bowl. Pick up dough and place in bowl and turn to coat with grease. Cover with plastic wrap and allow to rise in warm place (on top of oven works) for about 15 minutes.

 

6.    Lightly grease pizza pan. (Use Pam spray)

 

7.     Stretch pizza crust to fit pan and flute outer edges to hold fillings.

 

8.     Top as desired (see back page for assigned toppings)

 

9.    Bake until cheese is melted and crust is browned (usually 15-20 minutes)

Tips:

Topping Suggestions:

  • low-fat mozzarella cheese
  • turkey pepperoni
  • green pepper
  • red onion
  • sliced olives
  • sliced mushrooms
  • sliced tomatoes

When you bake the pizza, the toppings spread out, so when putting them on, overlap them.

1 note

Peanut Butter-Fudge Cheesecake

Oreo crust, peanut butter cups, fudge, peanut butter icing, peanut butter cheesecake. Need I say more? So good.

I found this peanut butter fudgy cheesecake reciepe at www.browneyedbaker.com and it was a huge crowd pleaser.

For the crust: Combine oreo crumbs, melted butter, and salt.

Press into and up sides of springform pan. Freeze 10 minutes then bake 10 minutes.

Make some fudge..

Pour over oreo crust. Freeze 10 minutes.

Cover surface with chopped peanut butter cups. Return to freezer for 10 minutes.

Prepare cheesecake filling: combine cream cheese, peanut butter, sugar, vanilla, and eggs.

Pour cheesecake over crust.

Bake about an hour..

Cool…Refrigerate..Remove from pan.

Whip up some chocolate ganache..

Pour and spread over cheesecake.

Prepare peanut butter icing

Garnish…and…….

TAHHHHH-DAHHHHHHHH!

This rich cheese cake is a little more time consuming to make..but totally worth it!!!!

Recipe: (From www.browneyedbaker.com)

Peanut Butter-Fudge Cheesecake

Yield: 12 to 16 servings (depending on how generous you are with your cuts)

Prep Time: 1 hour 15 minutes | Bake Time: 1 hour | Cooling/Chill Time: 5 hours

For the Crust:
32 Oreo cookies, finely crushed or ground in a food processor
5½ Tablespoons unsalted butter, melted
Pinch of salt

For the Fudge:
8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped

For the Cheesecake:
24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs

For the Ganache Topping:
4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream

1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.

2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.

3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.

4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.

5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.

6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.

7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish with peanut butter icing.

Peanut Butter Icing

  • 1 cup confectioners’ sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Filed under cheesecake peanut butter