Tag Archives: frosting recipe

Spooky Bat Brownies – A Fun Halloween Treat For All

30 Oct

My son loves all things “Spooooooky” – from haunted houses to scary movies and everything in between! So when I saw the title of these Spooky Bat Brownies I knew he would love making them with me (almost as much I would love eating them – as they combine two of my lifelong loves – chocolate, and FROSTING)

SPOOKY BAT OREO BROWNIES
(Recipe Courtesy of Something Swanky)

INGREDIENTS:
-brownies, baked and cooled*
*Before baking: spread half of the batter in the baking dish. Layer 15 Oreos (5 rows of 3 cookies) over the batter, and then spread the remaining batter on top of the Oreos.
-vanilla buttercream (check out my preferred recipe Here)
-8-12 ounces store-bought hot fudge sauce, room temp
-30 Oreos (15 for inside brownies, 15 for bat decorations)
-30 candy eyeballs

DIRECTIONS:
-Spread buttercream on top of the cooled brownies.
-Drop small dollops of hot fudge sauce (NOT heated) over the buttercream. Use the offset spatula or a knife to swirl the hot fudge sauce into the buttercream.
-Split the remaining 15 Oreos. Layer the halves with the cream, cream side up, on top of the swirled frosting.
-Pipe two small dots of fudge sauce on the Oreo cream and place two candy eyeballs on the fudge sauce.
-Take the “plain” remaining halves of the cookies and cut them in half to make the bat wings. Press them into the frosting under the bat “heads” (as pictured).

Here’s the making of the brownie base layer – a simple store bought 9×13 mix, with oreos added in

Here are the finished brownies – cooled off and ready for frosting!

Some of the work in progress stages – all I can say is good thing I had extra cookies, as I had a lot of trouble getting the ‘wings’ to evenly halve without breaking

Frosting, meet fudge

Bat Creation! I didn’t have any candy eyes (plus I didn’t want my son eating them since they are usually pretty hard to chew anyway), so I just saved some of my buttercream, tinted it black, and used it for eyes/faces. As you can see – the results garnered mixed emotions (from the bats, that is)

My little sous chef helped make the frosting, and was also a big help at eating the “broken” and unusable bat wing pieces

I was actually lucky enough to have not only my sous chef, but his two apprentices – Walter and Buzz Lightyear – on hand for some on the job training. Buzz enjoyed tasting some frosting, and Walter enjoyed all the broken cookie pieces that little sous chef accidentally dropped

This guy is unsure of what is happening….

Overall, this was a great recipe for me – it was easy, fun for my son, and used ingredients I had on hand (including the boxed brownie mix – I love a good shortcut!). The ONLY drawback was how hard they were to cut – but that is probably my own fault, as I kept them in the fridge. Once I left them out for a bit the cutting became substantially easier

They are delicious tasting too, but pretty rich – I cut each “bat” in half as any bigger would have been too much (probably why this bat looks so scared – he knows what’s coming!). This would be a great treat to make and bring to a Halloween Party, as it has the super cute bat presentation going on. I think next time I do it, I might go nuts and make the buttercream orange and purple to give it even more of a Halloween-y vibe!

This Rainbow Cake Will WOW Your Party Guests (PS – It’s EASY To Make Too!)

5 Aug

 

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The evolution of the rainbow swirl cake

You can’t have a birthday without some kind of cake – am I right? I mean, “cake” is loosely defined sometimes, as I have had birthday cookies, birthday cookie cake, birthday pie, birthday ice cream…ok so what I am saying is that the best way to celebrate turning another year older is with sugar. Lots and lots of it. And cake is the traditional choice – and with so many ways to make it, there’s no reason why you have to stick to the same old thing year after year

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My best friend turned 28 this year – and it’s hard to believe we have been friends for over 13 years! I always like to make her a cake for her birthday, and this year she requested a “rainbow cake”. Now, there are several ways to go about this, including making a huge layer cake with 6 different colored layers. While that would have been impressive, I knew I probably didn’t have it in me – precision is so NOT my thing. So I opted for the “rainbow swirl” cake – seemed simple enough

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I started with your basic boxed white cake mix, and divided it up evenly into 6 bowls, adding food coloring to each to make purple, blue, green, yellow, orange and red. It took some time to get the colors right – and some arm power to mix them all up too!

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Then it was time prepare the two cake layers – which I did by taking a ¼ cup measuring cup and scooping one of each color into each cake pan. Once I had all the colors in there, I carefully swirled them together with a butter knife – being careful not to overswirl. The ready to bake and baked versions looked pretty good to me, but I couldn’t wait until birthday time to cut into them and see how the rainbow turned out!

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Here’s the birthday girl with her decorated cake – I used my favorite Crisco frosting recipe and had a little decorating help from my husband – didn’t he do a great job?

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It turned out pretty awesome – and it really wasn’t much more work than just baking a regular cake from a cake mix. You could use colored cakes in a lot of ways – check out these other “surprise” cake ideas, and bake up something colorful and fun for your next birthday celebration!

Products I Love: CRISCO

19 Jun

Crisco

Ok – so maybe it seems strange to devote a whole post to something like Crisco – but how can I not praise this versatile fat? It pretty much does it all – you can fry chicken with it, grease the heck out of a pan, and do some other pretty weird but helpful stuff with it too!

But I have to say, my personal favorite way to use Crisco is in FROSTING – this recipe is my Mother In Law’s, and when I first heard what was in it I was like WHAT EW! There’s CRISCO in this?! But it seriously is amazing – and delicious to boot!

 

Crisco Frosting

Ingredients
-1 Cup Crisco
-1 lb box Confectioners Sugar
-1 tablespoon clear butter flavoring
-1 tablespoon clear vanilla
-1-2 tablespoons milk

Directions
-Blend Crisco until smooth and creamy with a hand mixer
-Add sugar in batches – 1 cup at a time, and mix until smooth in between each addition
-Add vanilla and butter flavoring, and mix well
-Add a little milk as needed and mix well until it’s at the desired consistency

So the point of using the clear extracts is that it makes the frosting nice and bright white – it’s so pretty when piped onto cupcakes, and it tastes even better licked right out of the bowl!

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My Brother and Sister in law enjoying some of my cupcakes made with their mom’s frosting (she is excited – despite her expression!)

 

….of course Crisco isn’t exactly the best choice if you’re trying to be healthy, in which case you will want to check out my healthy chocolate chip cookies, or my healthy substitutions. I usually try and be healthy when preparing meals and snacks, but sometimes there is just nothing like a pile of Crisco frosting on a cupcake. Yum! What about you – have you used a lot of Crisco in the kitchen? What’s your favorite use for it?

Birthday Baking – Chocolate Cake Gets A Special Surprise Center

19 Jan

There are few things I love more than celebrating birthdays – and my husband’s 27th birthday was no exception! I was thrilled that he would finally be joining me and we would both be in our “late 20’s”, and I couldn’t wait to lavish him with presents, dinner and a party, and of course- BIRTHDAY CAKE!

I started with my Go-To Chocolate Cake Recipe, which has sour cream in the batter to make it extra moist
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This cake is delicious, and pretty versatile too – which means there is some room for some experimentation…hmm…luckily, I knew just the thing to get my creative juices flowing

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This book of mouth-watering frostings is written by Heather Saffer – who is actually local to Rochester NY where I live, and she is a baker who owned a cupcake shop here, and she recently won Cupcake Wars on Food Network and now is a pretty big deal, with her book and doing all kinds of appearances – check out her website Here, and you can Buy Her Book on Amazon (you can get it for your Kindle too!)

So when I saw the Salted Caramel Buttercream Recipe in the book I knew it would be the perfect “glue” between my two layers of chocolate cake
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The Salted Caramel Frosting was very easy to make on the stovetop, and once I tasted it I knew it would compliment the chocolate perfectly!
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Once I had the frosting made, I whipped up some Vanilla Buttercream to add to it to give it a perfect fluffy consistency
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Ok so cooled cake layers = check
Chocolate frosting per chocolate cake recipe = check
Salted Caramel frosting = check
Vanilla Buttercream frosting – check

All the pieces were complete, and now it was time to assemble!
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I mixed the caramel and vanilla frostings together and smeared them all over the bottom layer of cake, and I was sure to get it all the way to the edge – as this is a frosting you will want to savor with each and every bite of cake – trust me!

Once that was all set, I placed the top layer on and frosted it all up, and then stuck it in the fridge until party time

I must admit, I was nervous to serve it to my friends and family – as a layer cake isn’t exactly something you can inconspicuously try before the guests arrive (unlike Cookies which are perfect for pre-taste testing!)

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But everyone (me included!) loved the way this turned out – the cake was nice and moist, the chocolate frosting sweet, smooth, and almost a bit tangy with the sour cream, and the salted caramel really stole the show here – it was thick, sweet, but somehow not overly sweet. Needless to say, there were no leftovers of this cake – which my waistline is glad for but is a little sad at the same time (no cake for breakfast? UGH!)

If you want to make your own salted caramel or Vanilla Buttercream Frosting, then I highly suggest you pick up a copy of Heather’s book – I know I can’t WAIT to try out more of her recipes (Cinnamon Whiskey Buttercream or Maple Bacon are calling my name I think…YUM!). My dad’s birthday is next month so you better believe I will be using The Dollop Book of Frosting again real soon!