Monday, February 22, 2016

Slutty Brownie Cake

Slutty Brownies are a favorite around here and among our friends.  And when people get to try them for the first time they quickly realize that these things are no joke and are extremely addicting.  And then I find a recipe for Slutty Brownie Cake and I got way too excited. I mean a cake form of it?! How awesome must that be?! I couldn't wait to make it.

Now I needed a night when there would be lots of people there, so our home group meeting was perfect.  And who better to try it out than some of our friends who love the original version.  

I have to say this is the best looking cake I've ever made.  And it's fantastic! Exceeded all of my expectations of this being in cake form.  

A much lighter version and just as tasty as the original brownie version.  

This was a huge hit with everyone who got to try it out.  

Slutty Brownie Cake
Make one 3 layer 9" cake 

For the cake layers:
4 cups cake flour
2 teaspoons baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
1 cup butter, room temp
2 cups sugar
1 tablespoon pure vanilla extract
4 eggs
2 cups milk
For the Frosting
2 lb (8 cups) confectioners sugar
3 cups shortening
1 stick (1/2 cup) room temperature butter
1 tsp vanilla extract
4-6 tbsp milk 
Cookie Dough Layer 
1 tbsp molasess 
2 cups mini chocolate chips
Oreo Layer 
12 oreos crumbled
Brownie Layer 
1/3 cup dutch processed cocoa powder 
Optional toppings 
1-2 cups ganache 

Ganache Topping
2 cups semisweet chocolate chips
1 cup heavy cream
1 tsp vanilla extract 

1. Preheat oven to 350 degrees F. Butter and flour three 9-inch cake pans.
2. Whisk together the flour, baking powder, baking soda and salt. 
3. In a electric mixer with the paddle attachment, beat the butter and sugar together for 3 minutes. Add eggs, one at a time, Beat in the vanilla. Reduce speed to low and add half the flour mixture. Add 1 cup of milk and mix until combined. Add remaining flour mixture and beat. Add remaining buttermilk and beat. Remove from the mixer and finish mixing by hand if needed. Divide the batter into 3 bowls (about 3 cups) adding in the various mix-ins for each layer listed below. Once combined, transfer the dough into the prepped cake pans. 
4. Bake until golden brown and done, about 30-35 minutes. Let cakes cool for a few minutes and then remove to a wire rack to cool completely. 
5. Make the ganache: In a small saucepan bring the heavy cream and vanilla extract to a simmer. Place chocolate chips in heat proof bowl.  Once cream mixture is simmering, pour over chocolate chips. Let stand 5 minutes.  Stir until fully combined and smooth. Let stand, stirring occasionally until thickens to desired consistency, about 30 minutes. Make the frosting.
6. Frosting: In large stand mixer or bowl, mix shortening and butter until smooth.  Scrape down sides of bowl and add confectioners sugar, one cup at a time. After every 2 additions, beat on high for 10 seconds.  Once all of the confectioners sugar has been added, add vanilla extract and 4 tbsp milk. Add more milk if needed.  
7. Frost cake:  chocolate chip layer on the bottom, Oreo layer in the middle and brownie layer on top with frosting in between each layer.  Frost the top and sides of the cake.  Pour ganache over the top and let drip down the sides of the cake.  Garnish with bits of chocolate chip cookies, Oreos and brownies.  

Wednesday, January 20, 2016

Cookie Butter Truffles

An official Blizzard warning has been issued for Virginia. And man has the chaos already begun. Now being from Massachusetts, I'm good with snow. But I have to admit since I've moved here I've become accustomed to the warmer winters and not a lot of snow. But when snow does happen here, the whole area pretty much shuts down. So needless to say things here are amusing for me during times like these - except for their plowing. It's awful. I should really work for VDot and teach them all how to plow. Oh yes, my dad taught me to plow when I was 16....and I loved it.  

So after multiple trips to the store this week by us, we are all set to bunker ourselves in Friday and not leave the house until we have to.  And since BP had requested some snacks today, I figured I was going to make these. 

Now we all know how I feel about cookie butter, and the fact that I'm planning an upcoming wedding and trying to lose weight, I must be crazy for making these. But what else would a weekend snowed in watching Netflix and football need? These. Absolutely these.  Trust me when I say you need these in every way, shape and form. 

I mean just look at them!! And the best part is, no baking. So yes, go get yourself some cookie butter and try not to eat all of these in one sitting. I'm pretty sure these won't make it to Friday between myself, BP and Papa C.

Cookie Butter Truffles

2 cups graham cracker crumbs (2 sleeves or 18 crackers)
1 jar cookie butter
1 package white chocolate melting wafers

1.  In a medium size bowl, mix together graham cracker crumbs and cookie butter until evenly mixed. (A food processor can also be used for this as well).
2. Line a cookie sheet with parchment or wax paper. Using a cookie scoop, scoop the mixture onto the prepared sheet.  Repeat until all the mixture is gone. Chill in fridge for at least 30 minutes.
3.  Melt wafers according to package. Dip each ball until evenly coated and let set on parchment or wax paper. 

Sunday, September 13, 2015

Bacon and Cheddar Stuffed Tater Tots

The first NFL Sunday is like a holiday in our house. It's a serious deal and we have a huge guy only get together here that lasts all day. So what do I do when our basement is full of men watching football? I'm making all the food for the day - and trying to watch football myself. 

BP had been having this party for years, long before I ever came into the picture. So I've always been here to support him by making sure it still happens and that the food comes out in waves. It's a long day for me but it's totally worth it.

A few weeks ago I did a dry run of these tater tots. To say they are delicious is an understatement. They are also extremely filling. The three of us didn't eat more than 4 tots a piece. 

We start planning the menu for the all day shindig and these are thrown out. Not a problem. A little time consuming, but I can prep them ahead of time and fry them up when we are ready for them. My plan was working perfectly, and then it totally blew up in my face. Every single tot fell apart while frying. Every. Single. One. They just started to float apart or when I flipped them they broke in half and tore shredded apart. 

What's that you ask? That is a heap of half fried tots that have fallen apart. The first time I made these I used thick shredded hash browns (Simply Potato is what I used). This time around I used your generic store brand shredded hash browns that were thinner. So note to self - buy the thick ones next time. 

Even though today's run was a huge flop, I will make these again. They do make a great football snack.

Cheesy Bacon Stuffed Tater Tots

2 lb bag frozen shredded hash browns
3 eggs
2 tbsp flour
1 1/2 tbsp Salt 
1 tbsp pepper
Cheddar Cheese cut into 1" squares
Cooked Bacon cut into 1" squares

In a large bowl mix together shredded hash browns, eggs, flour, salt and pepper. Mix until combined. 

Preheat a large skillet with vegetable oil 1/4 full.

Take a small handful of mixture and place a chunk of cheese and bacon in the middle. Wrap mixture around bacon and cheese completely and form into a tater tot shape. Repeat until all ingredients have been used. 

Place each tot into oil, frying until golden brown. Flip onto other side to cook evenly. Take out when completely golden brown and place on paper towel lined plate.  Repeat until all tots are cooked.

Friday, July 31, 2015

Coconut Cake

To say we've had a busy summer is an understatement. Work is extremely busy and stressful and it's not leaving me much time for baking. When I do have some free time, I'm making new versions of some classics. Let's just say that Nutella Brownies and Nutella Rice Krispie Treats were a huge flop. And the conversation from BP's dad, Papa C, is that we should stick to the classics - and after all the baking fails I've had lately, I agree.

Things have been really stressful for me and just when I'm having one of the worst day ever, BP comes out and proposes to me. So suddenly my worst day has turned into the best day ever. And it kicked off my birthday weekend in the best way. I'm now engaged to my best friend, the man who I couldn't love more than I do and who completely gets me and loves me for me. He truly is the best thing that's ever happened to me.

Papa C and I have birthdays two days apart. And of course I was going to bake him a cake for his birthday - whatever he wanted. It took him some time, but he finally came in with a request for Coconut Cake. Done. Not a problem at all. We go out for a joint birthday dinner celebration and head home for some cake. And man oh man were the men excited.

To say this was a huge hit in our household is an understatement. Papa C LOVED this cake. Ate a piece of it every day all week. That cake didn't stand a chance. Coconut lovers rejoice - here is your new favorite cake.

Coconut Cake
Makes one 9" square or round layer cake

1 1/2 cups butter, room temperature 
3 1/2 all purpose flour
1 tbsp plus 1 tsp baking powder
1 tsp salt
1 1/2 cup packed sweetened shredded coconut
2 2/3 cups sugar
4 large eggs plus 4 large egg whites
1 tbsp vanilla extract
1 1/2 cups unsweetened coconut milk plus more for topping

1.  Preheat oven to 350 degrees. Butter and flour two 9" cake pans. Set aside. In a large bowl, mix together flour, baking powder, salt and shredded coconut. Set aside.

2.  In a large bowl beat butter and sugar until fluffy and light, about 5 minutes. Add whole eggs and egg whites; mix until combined. Add vanilla extract and beat until combined. With mixer on low, add half of the flour mixture and stir until combined. Add in milk, stir until combined. Add in the remaining flour mixture and stir until combined. 

3.  Divide batter equally between prepared pans. Bake, rotating Galway through, until cakes are golden brown, 50-55 minutes. Let cool completely.

Coconut White Frosting
2 lbs (8 cups) confectioners sugar
3 cups shortening
1 tbsp vanilla extract
4-6 tbsp unsweetened coconut milk
Shredded coconut

1.  In large bowl, beat shortening on medium high speed until light and fluffy, about 3 minutes.

2.  Add confectioners sugar 1/2 cup at a time, alternating beating on high for 10 seconds after every second addition. Repeat until all the confectioners sugar has been added.

3.  Add the vanilla extract and beat until incorporated. Add coconut milk one tbsp at a time until you reach desired consistency. Beat on high for 10 seconds. Frost cake immediately. Add shredded coconut to the top of the cake. 

Thursday, May 28, 2015

Golden Oreo Eyes

Summer is officially here in Northern Virginia. And with that being said, turning the oven on in our house is the last thing I want to do when it's 95 degrees plus 90% humidity. And when BP asked me to make him something for a work lunch his office was having it was time to go through all my recipes and see what I could find. 

Work has been extremely busy for me lately. Working 9 hours days and then coming home to turn the oven on was the last thing I wanted. I needed something easy and quick that didn't require the oven. Any truffle would of done really, but these are great and BP hasn't had them before. 

Since these were for his office lunch, BP only got to taste one....but man was he in love with these things. He loves the Golden Oreos and white chocolate as it is, but putting them together I made him the ultimate treat. Needless to say they're a huge hit with his coworkers as well. 

So here you go - a great easy no bake recipe - and even more importantly it's delicious. 

Golden Oreo Eyes

1 package Golden Oreos
1 3.9 oz package Vanilla Instant Pudding
1/2 cup cold milk
1 lb chocolate melting bark
1/2 cup white chocolate chips

1. In food processor or by hand, crush Oreos into small pieces. Place in large now and set aside. Line a cookie sheet with parchment or wax paper and set aside. 

2. In a small bowl, add instant pudding into the milk and mix constantly for 2 minutes. 

3. Pour pudding mixture into crushed Oreos and mix by hand until well combined. 

4. Scoop Oreo pudding mixture by teaspoon or cookie scoop onto prepared cookie sheet. Freeze for at least 10 minutes, no more than 30 minutes. 

5. Melt chocolate bark according to directions and dip each ball into melted chocolate. Shake off excess and place on fresh piece of wax or parchment paper. 

6. Once chocolate has set, melt white chocolate in a small bowl, 30 seconds at a time. When chocolate is melted, mix together until smooth. Take a fork and dip into melted chocolate and drizzle over the tops of each ball. Let set.

Can keep refrigerated if desired. 

Monday, March 16, 2015

Triple Cookie Butter Cupcakes

If you haven't had Cookie Butter you don't know what you're missing. Also called Biscoff or Speculoos, it's a must try. By far one of the most amazing and addicting things ever invented. It's been years since I've had some and last week BP and I were out and about and we saw some. He had never had it before and was curious when I said it was life changing good. Even the lady who checked us out at the store said it was amazing. So when we got home that day we are it straight from the jar.....and BP was hooked. Needless to say the jar didn't even make it a week. Pretty much anywhere you use Nutella you can use Cookie Butter. 

And when we were halfway through our jar, I found this amazing recipe. With a couple of tweaks I knew it would be a home run. And sure enough Saturday night was poker at our house - which meant I had to make something, so why not these? 

Ok before you judge, yes that's a lot of cookie butter and cookies. But the cookies were on sale and I knew whatever I didn't use for the cupcakes the cookie butter would get used/eaten. I only used two jars of the cookie butter and a package and a half of the cookies. 

Let me tell you these things are amazing. A huge hit with everyone who ate them. And if you're not a fan of a lot of frosting you can take the cookie and eat some of the frosting that way. 

Triple Cookie Butter Cupcakes
24 cupcakes


  • 3 cups all-purpose flour 
  • 1 1/2 teaspoon baking powder
  • 1/4 tsp salt 
  • 12 tablespoons of unsalted butter, room temperature
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 4 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 cup milk
  • 24 speculoos cookies broken in half
  • 1 1/2 cups cookie butter

    For the Frosting:

    2 cups butter room temperature 

    1 1/2 Cups Speculoos Cookie Butter

    6 Cups powdered sugar

    6 Tbsp Milk

  • Speculoos cookies for garnish


  1. Preheat oven to 350F.
  2. Line cupcake pans with liners and place half a cookie into each one, set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
  5. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
  6. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.
  7. Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of cookie butter. 

    For Frosting:
  1. Cream together the butter and cookie butter. Add the powdered sugar one cup at a time until thick. Add milk and mix on high until smooth and creamy. 
  2. Spread or pipe onto the cooled and filled cupcakes and top with speculoos cookie.

Sunday, March 1, 2015

Gooey S'mores Cookies

I love S'mores, it's not really a secret at this point anymore. Anytime I see a recipe for anything dealing with it, I have to make it. Shocker I know. So when I saw these cookies I knew I had to try them. If they were going to be anywhere near the S'mores Cookies I make all the time, then these would be a great addition to my collection. 

With an impromptu day off from work Thursday due to snow, I was at a loss with what to do. BP left for work early and was already at work by the time it really started to snow heavily. So I was home with nothing to do - which meant baking would happen during the day. 

I love me some cookie dough and this is delicious. Always a good sign of a good cookie. 

Yum yum yum. I will say these are delicious - and extremely easier than the other version I make. A good tip is to make sure that you have no marshmallows on the edges of the cookies. If you do they will melt during the baking process. Just stick them ontop of the cookie or cover them with some dough and they will be perfect. 

I put these out for a game night we had and they didn't last long. Always a good sign. 

Gooey S’mores Cookies

Makes 4 dozen cookies 


1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 2/3 cups flour
1 1/2 cups graham cracker crumbs 
2 teaspoons baking powder
1 teaspoon salt
2 cups Semi Sweet Chocolate Chips
2 cups mini marshmallows


1.  Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside. 

2.  Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.

3.  In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. 

4.  Add the chocolate chips and mix until chips are evenly distributed. Add the marshmallows and stir by hand - if you mix in a mixer the marshmallows get torn and squished. 

5.  Using your cookie scoop or a large spoon, place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake for 10-12 minutes.