I was given a cookbook yesterday by a dear friend (thanks Bri!) and couldn’t wait to try it out. It’s Nestle Classic Recipes, and these bars just had to be made immediately. I love white chocolate. There aren’t nearly enough recipes out there that include it. This one paired it with two other amazing flavors. Raspberry and almond. Yuuuuuum! I was particularly interested in the “grease and sugar” instructions for the pan. I’ve never seen that before. Worked great. The sugar blended with the buttery crust and gave it a nice sweet crunch on the exterior of these bars. Continue reading
Tres Leches Cake is named exactly what it is. Three milk cake. I love cultures that just call things what they are. Not like in America where we park in the driveway. But I digress. I saw tres leches on many menus when I was in Costa Rica a few years ago as it is a traditional Latin American dessert. It’s a pretty simple idea that when done right is pure evil. Take a light sponge cake and soak it in a mixture of cream, sweetened condensed milk and evaporated milk. The combination of those milks plus a couple of my own special ingredients took a basic cake mix and made it phenomenal. Anyone can make this. It is insanely easy. Continue reading
I had a wonderful group of ladies over tonight. We enjoyed sharing our ideas, passions and experiences and talked about next year’s MOPS group. We also had food. Lots of it. For those who were there, thank you for your servant’s hearts, enthusiasm, questions and support. I am so excited to take this journey with you next year! Here’s the round-up of treats so you don’t have to go searching all over Bakerlady-land to find them.
Do not confuse this recipe with banana bread. They are not the same. These cupcakes are light and sweet with major banana flavor. Banana bread (delicious too) is much more dense and not nearly the sweet factor of these. I love the vanilla buttercream on these cupcakes because you get the flecks of dark in the cupcake from the banana and then the flecks of vanilla bean in the frosting. Delightful! Continue reading
I’m always looking for the perfect frosting recipe. I may have found it. I knew I needed to make this one when I read in a description that it tasted like melted vanilla bean ice cream. Oh baby. I tweaked it a little, using cream instead of milk (which I always do). Guess what. It totally tastes like the last couple melty spoonfuls from a big serving of my favorite frozen treat. My kids and I licked the bowl clean and I kind of want to make another batch just to have around. Piped on top of my Banana Cupcakes – it even looks like soft serve. Yum yum. Continue reading
Stop the presses. These cupcakes are divine. Simply amazing. I took a lick from the bowl after portioning out the batter and wanted to just eat all of it raw using my hands as shovels. The process for making brownies (melt butter and chocolate together slowly, then add to dry ingredients) is used here and it produces a batter that is thick and rich, but kind of reminded me of my foamy hair mousse because it still had a lightness to it. Ah-mazing. Made with rich dark chocolate, the deep flavor of the cupcakes is perfectly offset by the airy creamy sweetness of the peanut butter frosting. Honestly? It tastes like the middle of a peanut butter cup, but creamier. Wow. Heavenly. Continue reading
I will never forgive Leslie for introducing me to the wonders of salted caramel. Come to think of it, my mom was telling me about salted caramel last week too. So I guess I can’t fully blame my pastor’s wife. However, the full responsibility for adding sweet and salty caramel sauce to rich decadent brownies is on Leslie’s shoulders. She is a genius for suggesting it. As soon as she mentioned the combination – I was intrigued. Normally I’m a “I’d like some more sweet with my sweet” kind of gal, but I looooooove caramel, and the idea of adding a kick of salt to it seemed totally natural. Pairing it with chocolate? Well, might as well just get me a chair because that kind of deliciousness requires me to sit down and catch my breath.
I spent a few days researching recipes. You’d be surprised how many are out there. Really, you could pair your favorite brownie recipe (even *gasp!* a boxed mix) and whatever caramel sauce you like, but I decided to go all out for this one. I borrowed from a couple different sites after reading about a dozen variations for caramel sauces and techniques. I wanted the brownie to be rich. Fudge-y. Dark. Not too sweet. And the caramel to be salty and sweet and running all over the brownies. Some of the recipes called for a layer of caramel over the already baked brownies. Some used the caramel on the side as a dipping sauce. I wanted caramel swirled through every bite, drizzling and dripping out of the corners. So that’s just what I did. Continue reading
Sopapilla [soh-pi-PEE-yuh] is a traditional Mexican dessert. It’s a crisp, puffy, deep-fried pastry often served with honey or syrup. For our family fiesta tonight, I’m making our totally non-authentic version of this amazing treat. My mom has been making these for years and we all absolutely love them. Instead of using an actual sweet dough, we use basic flour tortillas cut into wedges. They take a dunk in hot oil, get a sprinkle of cinnamon sugar and then are served up with strawberry jam, honey and fresh whipped cream. (insert satisfied sigh) Sooooooooo delicious. Continue reading
Happy Saint Patrick’s Day everyone!! I love this holiday. It’s the day I’m proud to have pale skin, freckles and green eyes. Features of my Irish heritage. Go out there and chase a rainbow, trap a leprechaun, don’t forget to wear your green and have a beer for me! If you’re not Irish, pretend you are today…you’ll be glad you did. I made these cookies, reminiscent of the traditional Irish Soda Bread frequently served alongside corned beef and cabbage (which, I’m headed to my ma’s house to eat). They pretty much taste like a mini scone. Yum! Continue reading
Sometimes I set out to bake something and it just doesn’t turn out like I’m expecting. Today I made what were supposed to be frosted molasses cookie bars, but I didn’t check the size pan properly and baked them in something too small. So instead of being bars, nice and thin(ish) – it baked up like a cake. Which, would have been fine (tasted great!) except that I was planning to take the bars to a meeting tonight where I’m sure there won’t be plates and forks. I needed the treat to be portable and easily eaten. Hmmmmm. What to do, what to do. I certainly didn’t want to eat the whole thing myself, and didn’t want to make something else to take to my meeting either. (sigh) I was about to give all up for lost when I had a brilliant idea. Make cake balls out of them! Genius!