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Archive for December, 2012

recipegirl.com

recipegirl.com

I’m a really big fan of this whole it’s your birthday let me bake you a cake thing that goes on once a year.

I could 100% do without my birthday. It’s not an age thing, I could care less about getting older, it’s more of an I’m bratty and don’t like holidays or special days kind of person. That being said, having someone bake me a cake of my choosing is probably one of the best things ever.

A couple of years ago this German Chocolate Cheesecake Cake made me extremely happy. And now this year, a pumpkin cheesecake cake. Notice a trend? I think I might need a cake + cheesecake intervention. Especially considering the fact that this cake lasted a full week, which means that I’ve had at least 6 pieces of it all to myself. Happy Birthday to me!

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Call me crazy because this recipe doesn’t have anything to do with chocolate, but I am enamoured by this cake. Two amazing layers of pumpkin cake, which honestly would be great on its own slathered in some cream cheese icing but why would we do something as boring as that, sandwiched in the middle with a cheesecake filling and then topped off with a pumpkin cream cheese icing (holy amazing) with sugared pecans. That’s fine right? Not over the top at all.

The only problem was that the inside of the cake was definitely not photogenic. So a picture from the original recipe and one from amateur hour over here. I think we know whose is whose. Regardless, feel free to be awestruck like I was.

And thus begins the hunt for next years birthday cake. Wish me luck…

Pumpkin Cheesecake Cake 

Recipe from http://www.recipegirl.com/2012/11/02/pumpkin-cheesecake-cake/

 

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Christmas cookies are serious business and a little bit overwhelming. There’s so much to choose from, so many new and amazing recipes to try while at the same time there’s always the old faithfuls that get made yearly. But why do those annual treats get made? And are they really as good as I think? Or is it the nostalgia that keeps us baking them year after year?

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I love the fact that come Christmastime my father makes his yearly appearance in the kitchen and proceeds to go on a baking spree. Traditional Christmas puddings, brown fruit cake, white fruit cake, and crepes make up his repertoire, all recipes handed down to him by his parents. But let’s be honest for a minute. No one really likes the traditional Christmas pudding that gets doused in scotch and set ablaze. And the fruit cakes? It’s my favorite when they get pulled out of the freezer in June because we still haven’t finished eating them, because who even wanted to eat them in the first place?

Call me crazy, but I would be perfectly content with a refillable glass of egg nog and an endless tray of Nanaimo Bars for the entire holiday season. No other cookies or treats are necessary or required for me. That being said, I’m glad that there are always so many other options.

Like these for instance. I made these yesterday for a pot luck and they were a hit. Peanut butter cookies that are stuffed with mini Reese’s. And not only are they cookies, but they are baked in mini muffin tins, so it feels way more satisfying to bite into compared to a thin cookie.

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My dad tried to convince me to put some of the dough into the jumbo muffin tins and then put a regular Reese’s into the center of each “cookie.” Jumbo size. I think he might be onto something. I think I might know where my sweet tooth comes from.

I like these and am mentally adding them to my Christmas baking list for future years. Now pass me the egg nog.

Peanut Butter Cup Cookies

1 3/4 cup flour           1/2 tsp salt

1 tsp baking soda       1/2 cup butter

1/2 cup white sugar   1/2 cup peanut butter

1/2 cup brown sugar  1 egg

1 tsp vanilla               2 tbsp milk

Mini Reese’s peanut butter cups

Preheat oven to 375 degrees F.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy.

Beat in the egg, vanilla and milk.

Add the flour, salt and baking soda and mix well.

Shape into 35-40 balls and place each into an ungreased mini muffin pan.

Bake for 8 minutes.

Remove from the oven and immediately press a mini peanut butter cup into each ball.

Cool and carefully remove from the pan.

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