Cookie Butter Fudge

If you have never had cookie butter, then I feel sorry for you. And I suggest you make your way to Trader Joe's immediately to purchase a jar.

This stuff can be found at your local Trader Joe's and it's absolutely delicious. It is essentially Speculoos cookies, a Belgian cookie, almost like a gingersnap but not quite, crushed up into a peanut butter consistency. I had this for the first time last year and crave it frequently now. I wanted to make a yummy treat out of this stuff but it was a long process to think of something good. Should I make some sort of frosting? Cookies? Then I thought of it. Fudge.

I LOVE to make fudge. It's so simple and always so good. It's so easy to transport and share with others as well which is something I love to do with my baked goods and confections. Not only did I use Cookie Butter for the fudge, but I gave it a nice crumbly topping made of Trader Joe's Speculoos Cookies, which are also delicious.

This fudge was incredible. And it is so easy to make. Only a few everyday ingredients and a stop at Trader Joe's and you are set. I highly recommend trying this out, and if you are not a fan of cookie butter (you must be insane), you can always replace it with peanut butter instead.

Speculoos Cookie Butter Fudge

makes one 8x8 pan

Ingredients:

• 2 cups sugar
• 1/2 cup milk
• 1 cup Speculoos Cookie Butter
• 1 teaspoon vanilla extract
• 4 Speculoos cookies, crushed (also available at Trader Joes, optional)

Instructions:

1. In a sauce pan, mix milk and sugar. Bring to a boil. 

2. Mix cookie butter and vanilla together in a medium bowl. Pour boiling mixture over the cookie butter mixture and mix until thick. Pour mixture into a greased or foil lined 8x8 baking dish.

3. Sprinkles cookie crumbles over the mixture and lightly press into the fudge. This makes a nice crumbly top. Refrigerate for 30-45 minutes and cut into squares.

Oreo Marshmallow Fudge Brownies

I love brownies. I love to bake brownies. And although I usually love to make my baked goods from scratch, I think brownies are a good exception because the box mixes are so good and can be turned into delicious creations just by using your imagination. One of my favorite tips to make your box brownies even better is by adding some hot fudge ice cream topping into the batter, or even adding ice cream - like I did with my Birthday Cake Remix Blondies. This time I got creative with Oreos because who doesn't love Oreos? And I decided to throw in some marshmallows because I had a ton laying around.

These brownies are perfectly fudgy and super gooey. A great combination. The Oreos give them a nice crunch to off set the gooey marshmallows. I brought these to a church event and everyone loved them! My dad was a big fan as well.

Oreo Marshmallow Fudge Brownies

makes about 16 brownie squares

Ingredients:

• 1 box brownie mix (and ingredients according to box)
• 1/4 cup hot fudge ice cream topping
• 1 cup marshmallow fluff
• 16 Oreo cookies, broken into quarters
• 1/2 cup miniature marshmallows
• 4 crushed oreos

Instructions:

1.  Preheat oven to 350F Degrees. Mix brownies according to directions on the box. If there is an option for mixing the brownies with two eggs, use those directions. 

2. Add the hot fudge topping into the batter and mix well. Spread half of the batter into a 9x13 baking pan. Place the quartered Oreos on top of the batter, spread around evenly. Drop marshmallow fluff over the Oreos by the spoonful. Spread out evenly as well. Sprinkle half of the marshmallows on top.

3. Spread the other half of the brownie mix evenly over the top. It is ok if if does not completely cover all of the marshmallow. Sprinkle the rest of the marshmallows and some crushed Oreos over the top. Bake for 25 minutes.

Cinnamon Sugar Cookies with Dark Chocolate Covered Acai Berries

I was walking around Costco when I saw the ridiculously large bags of Brookside Dark Chocolate Covered Acai Berries they sell. These can also be found in smaller bags in the candy aisle at your local grocery store. I knew I wanted to bake something with this yummy snack so I picked up a bag but was stumped on what to make. I put on my thinking cap and came up with something that was absolutely delicious.

I decided to make cookies. At first I thought I would go with just a simple chocolate chip cookie base but replace the chips with the acai berries. But I wanted to be adventurous. I wanted to make something I never have before. And the result was wonderful.

These cinnamon sugar cookies were perfectly soft with just the right amount of cinnamon. The dark chocolate acai berries inside are such a pleasant surprise to bite into. Many people thought they were simple chocolate chips but then realized soon it was something else. The fruity element really elevates the cookie to a whole new level. These are a must try!

Cinnamon Sugar Cookies with Dark Chocolate Covered Acai Berries

makes about 4 dozen cookies

Ingredients

• 1 cup sugar
• 1/2 cup butter
• 1 large egg
• 1 teaspoon vanilla
• 1 1/2 cups flour 
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup dark chocolate covered acai berries
• cinnamon sugar (equal amounts of sugar and cinnamon to roll cookie dough in)

Instructions

1. Preheat oven to 350F Degrees.

2. Cream together butter and sugar. Add in egg and vanilla.

3. Combine flour, baking powder, cinnamon and salt and add to butter mixture. Mix well.

4. Add in dark chocolate covered acai berries. Refrigerate dough for at least two hours.

5. Shape dough into balls, about 3/4 inch in diameter. Roll them in cinnamon sugar and place on a baking sheet. Bake for about 10 minutes.

Caramel Macchiato Cupcakes

I am addicted to Starbucks. It doesn't help that my boyfriend is a barista because I am usually getting free drinks, sometimes two a day. And my drink of choice? It is definitely this one.

A caramel macchiato. Milk (I always get soy) with two espresso shots and a huge serving of delicious caramel sauce. I usually get this one iced but it can be enjoyed hot or cold. It is wonderful. I was feeling very inspired to create some sort of Starbucks dessert after visiting the very first Starbucks store in Pike Place Market during a recent trip to Seattle, Washington and I've been missing my barista boyfriend who is currently in Indonesia! I knew I could make something really good based off of my favorite drink. So I came up with these.

Moist espresso coffee cake, topped with creamy caramel frosting. Then I drizzled the cupcakes with a thick homemade caramel sauce. Lastly I topped the cupcakes with a dark chocolate covered espresso bean and a chocolate covered sea salt butterscotch caramel - both purchased at Trader Joe's (my favorite!)

Caramel Macchiato Cupcakes

makes 24 cupcakes

Ingredients:

For the cupcakes:

• 1 1/3 cups flour
• 1/3 cup cocoa
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup milk
• 1/2 cup strong brewed coffee
• 2 tablespoons espresso powder
• 1 tsp vanilla extract
• 1/2 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg

For the frosting:

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 teaspoon salt
• 6 tablespoons milk
• 3 cups sifted confectioners sugar

For the caramel sauce:

• 1 cup brown sugar
• 1/2 cup half n half
• 4 tablespoons butter
• pinch of salt
• 1 tablespoon vanilla extract

*this makes PLENTY of sauce. Feel free to half the recipe but I like to have the extra to use as ice cream topping or for other desserts!

Instructions:

1. Mix espresso powder into brewed coffee and let cool. Preheat oven to 350 F Degrees.

2. Whisk together flour, cocoa, baking powder ad salt.

3. Beat 1/2 cup butter, 1/2 cup sugar and 1/2 cup brown sugar together until fluffy then add the egg.

4. Combine 1/2 cup milk, 1 tsp vanilla and coffee mixture together. Slowly add the flour mixture to the sugar mixture and alternate between the coffee mixture, ending with the flour. Divide batter evenly into cupcake tins, baking for 17-20 minutes

5. Melt 1/2 cup butter in a saucepan. Stir in brown sugar and salt. Bring to a boil and boil for two minutes.

6. Remove from heat and add 6 tbsp milk. Return to heat and bring to a boil. Remove and allow to cool for 20-25 minutes. Beat in confectioners sugar until smooth. Add a few drops of milk if frosting gets stiff. Frost cupcakes once cool.

7. Mix brown sugar, half n half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5-7 minutes until it gets thicker. Add the vanilla and cook another minute to thicken. Turn off the heat and and pour sauce into a jar. Keep refrigerated and drizzle over cupcakes when ready to. Garnish cupcakes with dark chocolate espresso beans or other candy if desired!

Cinnamon Roll Cheesecake

In honor of National Cheesecake Day, which was July 30th, I decided to try to bake my very first cheesecake.

I came up with this delicious Cinnamon Roll Cheesecake. Theres a layer of cinnamon roll dough crust topped with a rich layer of cinnamon cheesecake topped with another layer of cinnamon roll dough and of course, I couldn't leave out the classic cinnamon roll icing on top.

I topped my slice with whipped cream and a sprinkle of cinnamon. It was great! Although this dish turned into more of a cheesecake filled pastry, it was still decadent and wonderful. It would be great to serve at a breakfast/brunch party because it's very easy to eat and serve. You can even use your hands! 

However, if you are looking for more of a cheesecake, the recipe can easily be modified and next time I make it I am definitely going to try it out. Simply eliminate the top layer of cinnamon roll dough (one prepackaged tube) and double the recipe for the filling.

Cinnamon Roll Cheesecake

makes one 9-inch spring form pan

Ingredients:

• two tubes of prepackaged cinnamon rolls (I used Pillsbury Grands Cinnabon brand)
• 1 package (8 oz) cream cheese
• 1 cup sugar
• 1 tbsp vanilla
• 2 tbsp flour
• 3 eggs
• 1/3 cup butter, melted
• 1 cup brown sugar
• 3 tbsp cinnamon

Instructions:

1. Press the first roll of cinnamon roll batter into the bottoms of a 9-inch spring form pan until it covers the bottom. Set the icing aside. 

2. Beat cream cheese and sugar for 2 minutes on medium speed. Add eggs one at a time. Add vanilla and flour then beat for another minute.

3. In a separate bowl, combine melted butter, cinnamon and brown sugar.

4. Pour the cream cheese mixture into the pan. Drop spoonfuls of the cinnamon mixture into the pan. Use a knife to swirl together, making sure not to puncture or swirl the bottom layer of cinnamon roll dough.

5. Use the second package of cinnamon roll dough and carefully unroll the dough into the pan, making a top layer of cinnamon roll dough.

6. Bake for 50-55 minutes at 350 F Degrees. Drizzle the icing on top of the cheesecake. Let cool in the refrigerator until cheesecake is firm. 

Vanilla Marshmallow Rainbow Chip Frosting

My sister is having a baby this January. A few weekends ago she hosted a gender reveal party revealing that she's having a little girl! I was so excited to prepare the desserts for the party. I decided on some very cute pink and blue whoopie pies using the BabyCakes Whoopie Pie Maker I was given as a Christmas gift this year. They turned out very cute!

The star of these whoopie pies was the frosting. It was delicious! This frosting would be amazing on anything : cake, sugar cookies, you name it. The marshmallow element makes the flavor and consistency really yummy and hardly even tastes of marshmallow. In fact, my dad and sister who both aren't the biggest marshmallow fans loved it!

Vanilla Marshmallow Rainbow Chip Frosting

Ingredients:

• 3/4 cups marshmallow fluff
• 1/2 cup unsalted butter, room temperature
• 1/2-1 cup confectioners sugar
• 1/2 teaspoon vanilla extract
• pinch of salt
• 2 tablespoons sprinkles

Instructions:

1. Beat the marshmallow fluff and butter together for one minute. Start to add confectioners sugar to taste, adding up to one cup. The more sugar you add the sweeter the frosting will be. Continue to add sugar until you get to your desired sweetness. I added a little bit over 1/2 cup.

3. Add vanilla and salt then beat for two more minutes. Stir in sprinkles. 

Seven Layer Bar Pie

Last time I shared the recipe for my third place winning cookies at the Orange County Fair, and today I bring you my recipe for my third place pie! 

I came up with this recipe last summer when I had a crazy idea to put my love for baking pies and my love for eating seven layer bars together. A seven layer bar is an absolutely delicious brownie type bar consisting of ingredients such as graham crackers, chocolate, coconut, sweetened condensed milk, butterscotch and white chocolate. And because this pie is inspired by these yummy treats, you will find many of the same ingredients in this 9-inch pan of goodness.

A sugary graham cracker crust,followed with two layers of ganache and a layer of my wonderful butterscotch fudge and finally topped with a thick layer of coconut cream and toasted coconut. This pie is to die for! The comments the judges shared included : "great crust! tastes like a candy bar!".

Seven Layer Bar Pie

makes one 9-inch pie 

Ingredients

for the crust:

• 8 graham crackers
• 1/4 cup sugar
• 1/3 cup melted butter

for the first layer:

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

for the second layer:

• 1/4 cup heavy whipping cream
• 1 cup white chocolate chips

for the third layer:

The same ingredients and instructions are used from my butterscotch fudge recipe found here, except I cut it in half. 

• 1 tablespoon butter
• 1/2 + 1/3 cup sugar
• 1/3 cup evaporated milk
• 1/4 teaspoon salt
• 1 cup miniature marshmallows
• 1/2 package butterscotch chips

* for an easier substitution, buy a packaged butterscotch pudding mix and prepare as directed on the box for this layer.

for the final layer:

• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 cup half n half
• 1 cup shredded coconut
• 1 tsp vanilla
• extra shredded coconut for topping if desired

Instructions:

1. Place the graham crackers in a food processor until blended into crumbs. Mix with 1/4 cup sugar and 1/3 cup melted butter and press into a pie pan. Bake for 8 minutes at 375 F Degrees. Let cool.

2. Place 1/2 cup heavy whipping cream in a saucepan and cook until boiling. Pour over chocolate chips and whisk. Pour this mixture into the pie crust and place in refrigerator.

3. Now boil 1/4 cup of heavy whipping cream and pour over white chocolate chips. Make sure you are using 1/4 cup instead of 1/2 cup, this is a very important step. Whisk together then pour over chocolate layer in the pie crust and place in refrigerator.

4. Prepare fudge layer by mixing together sugar, salt, evaporated milk and butter in a saucepan over medium heat until boiling. Boil for 5 minutes and remove from heat. Stir in marshmallows and butterscotch chips until melted. Pour over white chocolate layer and place in refrigerator.

5. Whisk together sugar, coconut, cornstarch together in a saucepan. Gradually add half n half over medium heat, boil for 1 minute, remove from heat and add vanilla. Pour mixture over butterscotch layer and place in refrigerator. Toast coconut by sauteeing in a pan over medium heat until golden brown and sprinkle over pie.