Birthday Time AGAIN....

Double Chocolate Cookie Dough Filled Cake with White Chocolate Butter Cream Frosting

Cake 
(You need to make 1 1/2 batches to get a 3 tiered cake)

Bring to boil:

          1 stick butter

          ½ cup Crisco or omit and replace with 1/2 cup butter

          4 heaping TB cocoa powder

          1 cup water

Add and stir until dissolved:

          2 cups sugar

Add:

          2 eggs, mix well after each

          1 tsp vanilla

Mix together:

          2 cups flour

          1 tsp  baking soda

          1 tsp  cinnamon

In a large bowl mix dry with wet ingredients, then add:

          ½ cup buttermilk or sour cream

Add in after all other ingredients are mixed, fold in: 

          2 cups semi sweet chocolate chips

Bake:  350 degrees for 20 to 25 minutes in a greased & floured 3 round 8".

Chocolate Chip Cookie Dough Filling

1/2 cup butter

1/3 cup brown sugar

1 teaspoon vanilla extract

1 (8 ounce) packages cream cheese

1/2 cup confectioners' sugar

3/4 cup semisweet mini chocolate chips (if you don't have mini..then pulse regular chips in a blender)

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves.

Remove from heat, whisk in the vanilla and set in refrigerator to cool.

Beat the cream cheese and confectioner  sugar for 1 minute.

Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips. Refrigerate until cooled and spreading consistency.

Spread 1/2 the filling on top of bottom layer of cake.  Place next layer on top, spread remaining filling on top of layer.  Place final layer on top.  Frost....

PLEASE do a crumb coating first!  It will save a lot of frustration!


White Chocolate Butter Cream Frosting

1/2 cup Crisco shortening 

1/2 cup (1 stick) butter softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

1 box White Chocolate instant pudding mix

2 tablespoons milk

Makes: About 3 cups of icing.

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. With the first cup, add the dry pudding mix.  Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 


Because my daughter wants a ZEBRA cake..I am just going to use the white chocolate butter cream frosting.  Then decorate with zebra sugar sheets.  BUT..and I mean BUT..I would definitely frost with a fudge frosting had it not been for the zebra thing:

CHOCOLATE FUDGE FROSTING

1/3 c. butter
1/3 c. Ghiradelli's unsweetened cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla (or 1 TB coffee creamer)

Melt butter in small saucepan over medium heat. Add cocoa. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into small mixer bowl; cool completely. Add confectioners' sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes 2 cups.

I need to make this.....

Root Beer Float Cupcakes..thank you Warm Sugary Goodness...

http://www.warningsugarygoodness.com/2012/04/11/root-beer-float-cupcakes/

Aviator's First Birthday

Mom & Dad of a super sweet little girl - Avalynn Rose

Cupcakes

1 3/4  cups cake flour

2  tsp  baking powder

2/3 cup whole milk

1/2 tsp  Double-Strength Vanilla

4  egg whites, room temperature

6  tbsp butter, softened

1/2 cup granulated sugar

1/4 cup  sour cream

Frosting & Garnish

6  oz  white chocolate for baking, chopped

1  pkg cream cheese, softened

1/4 cup butter (1/2 stick), softened

1/2 tsp Double-Strength Vanilla

2  cups powdered sugar

For my decor:

Green food coloring

green sugar sprinkles

chocolate giraffe lollipops I made from a mold using yellow colored chocolate and light cocoa chocolate melts

Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in small bowl. Combine milk and vanilla in measuring cup. In  mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form.

In  a large mixing bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites with whisk. Fold in remaining egg whites using whisk. Using large ice cream scoop, divide batter evenly among liners.

Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to cooling rack. Cool 30 minutes or to room temperature.

For frosting,

Melt chocolate according to directions.  Let stand 3 minutes or until slightly cooled. In a mixing bowl, combine melted chocolate, cream cheese, butter and vanilla  beat on medium speed until well blended. Slowly add powdered sugar & food coloring; beat well.

Pipe the frosting onto the cupcakes.  Sprinkle with green sugar, insert a lollipop.

Yield: 12 servings
Just wait to you see the cake that her Mommy made her...I can't wait either.  I will keep you posted.


HERE IT IS.....

And here is the party...

SPRINGTIME

Strawberry Springtime Bars

1 box (18.25 oz) strawberry cake mix

5 oz evaporated milk

1/4 cup butter, melted

1/2 tsp strawberry or vanilla extract

1 cup Ghiradelli white chocolate chips

1/2 cup Ghiradelli milk chocolate chips

1. Preheat oven to 350ƒ

2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)

3. With your mixer, beat cake mix, evaporated milk,  extract and butter until combined. Mixture will be thick and sticky.

4. Divide batter in half and press 1 half into the bottom of the pan.

5. Bake until just set, approximately 8-9 minutes.

6. Remove base from oven and sprinkle with chips.

7. Drop remaining batter on top of in teaspoon sized amounts.

8. Bake for 20-24 minutes longer until top begins to golden.

9. Cool completely before cutting into squares.

Optional: melt some white chocolate and drizzle over top

Cream Cheese Mint Chip Cookies

1/2  cup unsalted butter softened

1/2 cup cream cheese, softened
1/2 cup granulated sugar
1 1/2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 unsweetened cocoa
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 8 oz bag  Guittard Smooth & Melty Petite Mint Chips (pastel color)

1/2 cup Ghiradelli white chocolate chips

1. Preheat oven to 350 degrees. Line four 13X17 inch baking sheets parchment paper.
2. In a large mixing bowl, place the butter, sugars, eggs, and vanilla.
3. Cream together in a stand mixer until fluffy.
4. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
5. Mix the wet and dry ingredients together.
6. Stir in the chips.
7. Using a small ice cream scoop, place one dozen cookies on each cookie sheet.
8. Bake each sheet for 11-13 minutes. Cool on wire rack.

9.  OPTIONAL: melt  white mint chips in disposable decorating bag and drizzle over cookies.


GIFTS TO GIVE
I melted a little white chocolate to hold the bunny in place.  Surrounded it by edible grass and some malted speckled eggs.  I used a clean jar and spray painted the lid!

St Patty's Day

Oh the LUCK of the IRISH and Irish Eyes are Smiling.... Well, I am Italian, but on St Patty's Day, everyone is IRISH!

So I am sharing some fun things with you.....

Shamrock Bars

1 box (18.25 oz) white cake mix

5 oz evaporated milk

Green food coloring

1/4 cup butter, melted

1/2 tsp peppermint extract

1 cup Andes creme de menth echips

1/2 cup Ghiradelli milk chocolate chips

1. Preheat oven to 350ƒ

2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)

3. With your mixer, beat cake mix, evaporated milk, food coloring, extract and butter until combined. Mixture will be thick and sticky.

4. Divide batter in half and press 1 half into the bottom of the pan.

5. Bake until just set, approximately 8-9 minutes.

6. Remove base from oven and sprinkle with chips.

7. Drop remaining batter on top of in teaspoon sized amounts.

8. Bake for 20-24 minutes longer until top begins to golden.

9. Cool completely before cutting into squares.

LIME LAYERED SALAD  

1 box lime Jell-o

1 cup hot water

1 cup whipping cream

8 oz. cream cheese, softened

1 can (14 oz) sweetened condensed milk

1/2 cup  lime juice

1 tub (8 oz.) Whipped Topping, thawed

LINE 9x5-inch loaf pan with plastic wrap.

MIX: Jell-o with hot water until dissolved.  Add cream.  Stir until mixed well.  Pour into pan.  REFRIGERATE: until set..a few hours.

In a mixing bowl: BEAT cream cheese until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over jell-o layer in pan. REFRIGERATE until set, overnight is best.   INVERT onto serving platter.  Cut into 12 slices to serve. 

Mint Brownie Squares Pie                             

BROWNIE:

1 cup all-purpose flour

1 cup sugar

1/2 cup (1 stick) butter or margarine, softened

4 eggs

1/4 teaspoon baking powder

1-1/3 cups HERSHEY'S Syrup

FILLING:

2 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 teaspoon peppermint extract

Green food coloring, optional

2 cartons (8 ounces each) frozen whipped topping, thawed

1/2  cup semisweet chocolate chips, melted

Additional whipped topping and chocolate chips, optional

and for St Patty's Day - toss some sprinkles on!

Brownie Base: Heat oven to 350°F. Line a 9 x 13 pan with foil, over lapping edge. Grease. Combine flour, sugar, butter, eggs and baking powder in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into a foil lined greased pan.  Bake 20 to 250 minutes or until wooden pick inserted in center comes out clean.

Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in extract and food coloring if desired. Fold in whipped topping. Spread evenly over brownie layer. Cover and refrigerate for at least 1 hour.

To Serve: Remove from pan. Melt chocolate chips; drizzle over the top. Garnish with whipped topping and additional  chocolate chips if desired or sprinkles. Cut into squares. Yield: 15 servings.

DECOR..of course!