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.