Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!
I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?), you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow). It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I know my students are to blame for this plague! I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. And I’m not even going to mention the amount of this cookie dough I consumed over the weekend. If nothing else, cookie dough is good for the soul. And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! Chocolate chip cookie dough recipes are popular and easy to find, but safe-to-eat sugar cookie dough is a bit more elusive. Oh, and are you wondering about those truffles in the photos?
Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle
I have a bit of a dilemma. Okay, I have a big, big dilemma: this cake is sitting 6′ away from me in the fridge right now, and I’m trying to resist it! You’d think I’d be used to sitting in arms’ reach of cake all day long, but sometimes, well, maybe often, it’s almost impossible not to sit down to the entire thing with a fork and just go to it. For me, the joy is actually about baking and making the cakes, and usually the even bigger joy is watching someone else enjoy them. I began to wonder if a buttercream cake would taste even better that way. Aside from the ganache drizzle (which, oops, isn’t as smooth as it should be, so we’ll talk about that!) Do you think that this cake would taste even better because of its unusual shape, even though all of the parts are the same as some of my round cakes? I started with a double batch of vanilla Swiss meringue buttercream, added about few handfuls of fresh raspberries and some toasted marshmallow filling. Here’s the recipe: Ingredients Notes
An even better snickerdoodle!
An even better snickerdoodle! Even though I may have a legitimate recipe for something, I never stop trying out new ones just in case I discover something better. This is probably why I bake so ridiculously much; I need to test out every single recipe just so I know which one is superior compared to the rest. It may sound nuts, but it seems somewhat tangible in my head. Does that make me crazy? This recipe beats my previous favorite snickerdoodle recipe, which I used for a solid year. An even better snickerdoodle! Ingredients 1/2 cup butter (1 stick), softened 1/2 cup granulated sugar 1/3 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar For rolling: 2 tablespoons granulated sugar 1 teaspoon cinnamon Directions In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
Drunken Coffee Jello Squares
OK, kids: This is coffee. In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. (If you know me, you know how much I love coffee, so you can imagine how excited I was when I came across the recipe.) Now, you have to like Jello, or Jello-like food, for this to work. If you do, you’re in for a treat. Huge thanks to The Food Librarian for sharing their deliciousness. (If you haven’t checked out the Food Librarian’s blog, you should. So, years ago, I had several meals that ended with Classic American Jello Mold Torture. This is not that jello. This jello is the short and stout cousin of Vietnamese iced coffee, that fabulous concoction of espresso and condensed milk. This is jello that you could serve to your foodie friends. This stuff is silly. The short version of the recipe goes like this That’s it. Read on for step-by-step instrux of what that looks like.
Cake Batter Pudding Cookies
Be sure and join me on Facebook for the latest updates on new recipes! We had an event last week that my husband was helping out at and needed some extra goodies to take. I wanted to try out a new pudding cookie and it turned out really great! You can probably tell by a few of my posts that I LOVE cake batter flavors….for example: No Bake Cake Batter TrufflesCake Batter PancakesCake Batter Rice Krispy TreatsCake Batter Blondies Well if you couldn’t tell before, you probably can now! 1 1/2 sticks (or 3/4 cup) butter 3/4 cup brown sugar 1/4 cup sugar 1 (3.4 oz) package instant vanilla pudding mix, dry 3/4 cup yellow cake mix, dry 2 eggs 1 tsp vanilla 1 tsp baking soda 2-1/4 cups flour” 1/2 tsp salt sprinkles Preheat oven to 350 F. Enjoy! *Note: It is just the powdered pudding mix inside the packet you use. I hope that helps! Linking up to these parties and here
Espresso Chocolate Mousse | Flour Child
Last night, it rained. It sounded like magic and love and dreaming and soup and kittens. I put on my fluffiest sweatshirt and cuddled up in bed and watched super classy shows like Jersey Shore and Teen Mom 2. Keepin’ things elegant, you know. I was joyous; absolutely blissful. No amount of Gossip Girl was going to help me and I knew it, so I gave in. It’s like eating chocolate clouds off a spoon. Espresso Chocolate Mousse 4 ounces bittersweet or semisweet chocolate, cut into pieces 2 tablespoons unsalted butter 1/2 teaspoon instant espresso powder 2 large eggs, seperated 1/8 teaspoon cream of tartar 3 tablespoons superfine sugar, divided 1/2 teaspoon pure vanilla extract 1/2 cup heavy whipping cream Set a medium sized bowl in the freezer- you will use this later to whip the cream. In a medium sized bowl set over a saucepan of simmering water, melt the chocolate, butter, and espresso powder. In yet another medium sized bowl, whip the two egg whites and cream of tartar on medium speed until foamy.
