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Elegant CakesElegant Cakes http://pin.photosyd.com Life Should Be Cake Tue, 28 Mar 2017 07:15:23 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.19 Irish Cream Fudge http://pin.photosyd.com/uncategorized/irish-cream-fudge http://pin.photosyd.com/uncategorized/irish-cream-fudge#comments Tue, 28 Mar 2017 07:15:23 +0000 http://pin.photosyd.com/uncategorized/irish-cream-fudge Irish cream fudge with lots of Baileys flavor. Couldn’t be any easier to make and is naturally gluten-free!

Irish cream desserts are my favorite treats for St. Patrick’s Day. Last year I made these Irish cream brownies and wanted to make something equally as chocolaty and boozy this year.

By the way, if you haven’t made this homemade chocolate pudding with Baileys yet, you have to try it! It’s one of my favorite pudding recipes.

What I love about this fudge recipe is that it uses quite a bit more Baileys than other similar recipes I’ve seen. When it comes to boozy desserts, I don’t like subtle!

Something else that makes this recipe a winner for me is how simple it is. You know those fudge recipes that require boiling? I’m terrified of them.

With this recipe, all you do is mix everything together in one pot. So easy! There’s really nothing to mess up, as long as you don’t overheat the fudge mixture.

This fudge really doesn’t need any add-ins but I tossed in some walnuts for a bit of a crunch. I didn’t want a strong nutty flavor so I didn’t toast the walnuts.

If you prefer a stronger walnut taste, spread the walnuts out on a baking sheet and bake for about 5-8 minutes at 350°F or until they smell toasted.

One thing I haven’t experimented with is using a different type of alcohol. If you want to try something else, I recommend going with a cream-based liqueur and not something like rum.

If you love Irish cream as much as I do, try my mini Irish cream cheesecakes. They have a homemade chocolate cookie crust and can be made with all-purpose or gluten-free flour!

Irish Cream Fudge

Yield: 64 pieces

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 4 hours 15 minutes

Ingredients:

  • 4 cups (24 ounces) semi-sweet chocolate chips or chopped chocolate
  • 1 cup sweetened condensed milk
  • 2/3 cup Irish cream*
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1 1/2 cups chopped walnuts, optional

Directions:

  1. Line an 8"x8" or 9"x9" pan with a piece of parchment paper or foil.
  2. Mix together all the ingredients, except for the walnuts, in a large saucepan and then turn the heat to low. Using a silicone spatula, stir frequently until no lumps of chocolate remain, being sure to scrape the bottom of the pan often.
  3. It will take about 7-10 minutes. Once well combined, stir in the walnuts, if using.
  4. Scoop the fudge into the lined pan and use the spatula to even it out.
  5. Refrigerate for 3-4 hours or until firm before cutting into pieces.

Notes:

  • Store in an airtight container for up to 1 week.
  • If you're gluten-free, make sure your Irish cream (and every ingredient you use) is gluten-free. I recommend the brand Carolans.

The post Irish Cream Fudge appeared first on My Baking Addiction.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/irish-cream-fudge/feed 0 Cherry Chiffon Salad http://pin.photosyd.com/uncategorized/cherry-chiffon-salad http://pin.photosyd.com/uncategorized/cherry-chiffon-salad#comments Tue, 28 Mar 2017 04:15:14 +0000 http://pin.photosyd.com/uncategorized/cherry-chiffon-salad
This Cherry Chiffon Salad makes a great addition to potlucks and summer barbecues! It's can be served as a side dish or a dessert!



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/cherry-chiffon-salad/feed 0 Milky Way Tart http://pin.photosyd.com/uncategorized/milky-way-tart http://pin.photosyd.com/uncategorized/milky-way-tart#comments Tue, 28 Mar 2017 04:15:08 +0000 http://pin.photosyd.com/uncategorized/milky-way-tart A pâte sucrée crust is filled with homemade caramel sauce and whipped milk chocolate mousse, then topped with a drizzle of caramel and milk chocolate curls.

Do you have a favorite candy bar? I have one (Snickers!), but I honestly wouldn’t call myself a candy bar conuisseur. We ate them sparingly growing up, and some I never even tried until fairly recently.

I seem to be making up for lost time as an adult, however, because I continue to be drawn to recipes that are spinoffs of popular candy bars. I just CANNOT STOP (please don’t make me). It’s probably no coincidence that all of the best bars include at least one of the following: caramel, nougat, peanuts/peanut butter, pretzels and, of course, chocolate.

To date I’ve made the following:

Homemade Snickers bars / Snickers cake / Snickers cupcakes / Twix tart / Take 5 candy bar pie

As well as approximately eleventy billion recipes using peanut butter cups, if that counts.

Well, add another one to the list!

I was flipping through an old cookbook I hadn’t looked at in years (the Flour cookbook), and I saw a recipe for a Milky Way tart. I had everything I needed to make it, and less than a day later we were devouring it.

I ended up using the crust recipe from the book, my own caramel sauce recipe, and made the mousse-like layer a little more chocolatey and bit less whipped cream-y than it was in the book. It turned out to be a fabulous dessert, and one that my husband said was “extremely dangerous” to keep in the house.

If you love candy bars, or just the combination of chocolate and caramel, you’ll adore this Milky Way tart!

Four years ago: Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting
Six years ago: Salmon Pierogies
Nine years ago: Ambrosia Cupcakes
Ten years ago: Baked Mac n’ Cheese

Did you make this recipe?
Leave a review »
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Milky Way Tart

A pate sucree crust is filled with homemade caramel sauce and whipped milk chocolate mousse, then topped with a drizzle of caramel and milk chocolate curls.

Ingredients:

For the Crust

  • ½ cup (114 grams) unsalted butter, at room temperature, cut into 8 pieces
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon kosher salt
  • 1 cup (140 grams) all-purpose flour
  • 1 egg yolk

For the Caramel Layer

For the Chocolate Mousse Layer

  • 8 ounces milk chocolate, finely chopped
  • 2 cups heavy cream
  • Pinch of salt

To Finish

  • Caramel sauce, for drizzling
  • Chocolate shavings or curls

Special Equipment

Directions:

  1. Prepare the Mousse: Place the finely chopped chocolate in a heatproof bowl. Place the heavy cream in a medium saucepan over medium heat and bring to a simmer. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes, then whisk gently until the chocolate is completely melted and the mixture is smooth. Strain through a fine-mesh sieve into a separate container and whisk in the salt. Cover and refrigerate for at least 8 hours, or overnight.
  2. Make the Crust: Using an electric mixer, cream together the butter, sugar and salt on medium speed for 2 to 3 minutes, or until pale and light. Scrape the sides and bottom of the bowl, add the flour, and mix on low speed for 30 seconds, or until the mixture looks like wet sand. Add the egg yolk and mix on low speed for another 30 seconds (the dough will still look crumbly, but if you pinch it between your fingers it should hold together).
  3. Gather the dough together and press into a disk, then wrap tightly with plastic wrap. Refrigerate for at least 1 hour.
  4. Remove the dough from the refrigerator and let soften at room temperature for 30 minutes. Using a rolling pin, bang and flatten the dough into a dish about ½-inch thick. Flour the work surface, and sprinkle the dough with flour. Roll out the dough into a 12-inch circle. (Don’t worry if the dough breaks a bit, you can easily patch it once you have lined the pan.)
  5. Roll the dough circle around the rolling pin, then unroll it on top of a 10-inch tart pan. Press the dough well into the bottom and sides of the pan, and use any scraps to patch up tears or missing bits. Make sure the entire interior is well covered with dough, and then press one last time all the way around to ensure any holes have been patched. Trim the edge of the dough so it is even with the rim of the pan (I always run my rolling pin across the top, which creates a flush top with the pan!). Refrigerate for at least 30 minutes. (The pastry shell can be tightly wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 2 weeks. Bake directly from the refrigerator or freezer.)
  6. Preheat oven to 350 degrees F. Bake for 30 to 35 minutes, or until golden brown. Place on a wire rack and cool to room temperature, the unmold the tart from the ring.
  7. Finish the Mousse: Using a stand or handheld mixer with a whisk attachment, whip the chocolate-cream mixture on medium-high speed until it holds firm peaks.
  8. Assemble the Tart: Spread the caramel sauce evenly in the bottom of the tart shell, then spread the whipped chocolate evenly over the caramel layer. Drizzle with a couple spoonfuls of caramel sauce, and top with chocolate curls, if desired. Refrigerate for at least 30 minutes before serving. The tart should be served within 1 day of assembling.

Recipe Notes:

  • The pate sucree dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. If frozen, thaw it in the refrigerator overnight before using.
  • I like using the salted caramel sauce because it cuts some of the sweetness, but you can certainly make it without the fleur de sel for a more traditional caramel sauce.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Flour)

All images and text ©Brown Eyed Baker, LLC.

The post Milky Way Tart appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/milky-way-tart/feed 0 Healthy Wraps with Peanut Butter and Apple http://pin.photosyd.com/uncategorized/healthy-wraps-with-peanut-butter-and-apple http://pin.photosyd.com/uncategorized/healthy-wraps-with-peanut-butter-and-apple#comments Mon, 27 Mar 2017 19:15:09 +0000 http://pin.photosyd.com/uncategorized/healthy-wraps-with-peanut-butter-and-apple Healthy wraps with peanut butter, apple, cottage cheese and raisins are a great make-ahead lunch perfect for the lunchbox. With a gluten-free option. Thanks to Flatout for making today’s post possible!

I haven’t been up to making fancy meals lately. Or really, I rarely make anything fancy and almost always opt for super quick and easy. These healthy wraps definitely fit the bill!

They’re perfect for the lunchbox and keep well overnight so you can prepare these a day ahead without issue. And surprisingly to me, they pack well. I was thinking the cottage cheese would make them a little too runny.

Cottage cheese + peanut butter might sound like a weird combination but it’s actually really good (as long as you like the texture of cottage cheese!). I used it here as a way to pack in more protein.

If you don’t like cottage cheese, I’m thinking cream cheese would be a tasty alternative.

These wraps aren’t super peanut buttery so feel free to up the peanut butter if you want loads of peanut butter flavor. I’m thinking a nice drizzle of peanut butter after you put on the apples and raisins is almost a must for peanut butter lovers like me. :)

Flatout Goodness!

Are you familiar with Flatout® Flatbread? They have loads of awesome flavors and for today’s recipe, I went with Flatout Light Original flatbread but for a gluten-free version, you could also use Flatout Gluten-free. Both are nice and pliable – much easier than rolling a tortilla!

If you’re in the mood for something savory, these chicken fajitas are amazing on Flatout!

Flatout Flatbreads are big on flavor with no added sugar while also being a great source of protein and fiber, making them an excellent choice for those looking for healthier flatbread options. So it wasn’t a big surprise to learn that they’re now endorsed by Weight Watchers®!

Even if you’re not on Weight Watchers, you can feel good about eating food which is low in SmartPoints (like these peanut butter and apple wraps), because that means you’re making healthy choices. Flatout is a simple solution to creating quick, easy and tasty meals. And you most definitely don’t have to deprive yourself of the foods you love if you’re working to manage your weight!

Flatout Flatbreads are in the deli / bakery section of most major grocery stores. If you can’t find them, just ask or visit FlatoutFinder.com to find a store near you.

Interested in Weight Watchers?

On the Weight Watchers Beyond the Scale program, which empowers Weight Watchers members to eat the foods they love and live the life they want while losing weight, members can enjoy Flatout Flatbreads for 2 to 4 SmartPoints® value each.

As part of Beyond the Scale, the SmartPoints® food plan makes eating better simple, using the latest nutritional science to translate complex nutritional information into one simple number. The plan nudges Weight Watchers members toward a pattern of eating that includes more lean protein, fruits and vegetables, and less sugar and saturated fat.

  • All Flatout Light flatbreads have 2 to 3 SmartPoints value per flatbread.
  • All Flatout ProteinUp CarbDown flatbreads have 3 SmartPoints value (not to mention 12 grams of protein!) per flatbread.
  • All Flatout Artisan Thin Pizza Crust have 4 SmartPoints value per flatbread.

Healthy Wraps with Peanut Butter and Apple (gluten-free option)

Thanks again to Flatout for sponsoring today’s post! Weight Watchers for services and SmartPoints are the registered trademarks of Weight Watchers International, Inc. Trademarks are used with permission by Flatout, Inc.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/healthy-wraps-with-peanut-butter-and-apple/feed 0 The Long And Short Of It http://pin.photosyd.com/uncategorized/the-long-and-short-of-it http://pin.photosyd.com/uncategorized/the-long-and-short-of-it#comments Mon, 27 Mar 2017 17:15:09 +0000 http://pin.photosyd.com/uncategorized/the-long-and-short-of-it [WARNING: It's been far too long since I told you to hide the kids, right? Well, today's the day, peeps. No kids or bosses beyond this point, unless you enjoy awkward conversations. :D]

 

You know those commercials where you can't figure out what they're trying to sell? Like, okay, there's a woman playing cello in a tree fort - is that a perfume, a drug, a new protein bar, what?

I love those.

Here, lemme try one on you guys - buzz in when you guess it.

 

[Somber Narrator Voice] Life.

Life can get you down.

 

The never-ending rat race...

 

Pressures at home...

 

Sometimes it feels like you'll just never stack up.

UNTIL NOW.

 

Because now there's Sure Nova!

[peppy music starts up]

 

Sure Nova will restore your confidence.

Sure Nova makes you stand tall!

 

Whether you're hard at work:

 

Or clowning around with the boys:

 

Sure Nova can give you the life you've always wanted.

 

Don't wait.

Go for the sure thing.

Go for Sure Nova.

Small Print announcer voice: "Sure Nova may cause hair loss, weight gain, and excessively itchy toes. Do not use Sure Nova while driving, swimming, or lactating. Sure Nova is not responsible for your unrequited love triangles. Do not taunt Sure Nova. Improper use of Sure Nova may result in hysteria, mega Youtube hits, and a tie-dyed Fraggle penis.

"Which isn't our fault, either."

"SURE NOVA: Live life, grab life, make life."

 

Thanks to Robun B., Leigh E., Tharr, Anony M., Amber C., Jodee R., Megan, Dennis K., Erin, Alison, & K.R. for the first intentional wang cake to make me question whether or not it's actually supposed to be a wang. I mean, that could be a fuzzy gavel. Or yarn pom-poms on a tiny thigh-high boot. Or a giant clown nose. All things to keep in mind when your boss asks why there's coffee all over your keyboard. [evil grin]

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



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Italian Cream Cake http://pin.photosyd.com/uncategorized/italian-cream-cake http://pin.photosyd.com/uncategorized/italian-cream-cake#comments Mon, 27 Mar 2017 15:15:12 +0000 http://pin.photosyd.com/uncategorized/italian-cream-cake

It’s time for cake!

My sweet friend Robyn Stone’s first cookbook releases tomorrow and I’m super excited to bake and share something from it with you. I chose her Italian Cream Cake after I saw it featured on QVC’s In the Kitchen with David when she was on the show. This was also her wedding cake, so I knew it had to be delicious. And, oh my gosh – it’s so good.

Robyn’s book goes by the same name as her blog, Add a Pinch, so if you’re looking for a mix of sweet, savory and southern dishes, you should totally check her out.

Plus, look at that cover, so pretty and at the same time the most vegetables you’ll likely ever see on my blog. Ha!

The Add A Pinch Cookbook releases March 28th and it’s full of delicious recipes I want to devour including Pimento Cheese Biscuits, Fried Green Tomato Caprese Stacks, Buttermilk Fried Chicken, Citrus Shrimp, and Sausage and Grits Casserole. The recipes are categorized by 10 ingredients or less, 30 minutes or less, freezer friendly and slow cooker favorites. Pretty handy.

Plus, look at these desserts: Strawberry Shortcakes with Sweet Cream Cheese Biscuits, Buttermilk Praline Cheesecake (YES!), Georgia Peach Crisp, Cream Cheese Pound Cake, German Chocolate Cake, and Lemon Meringue Pie. Oh my!

Okay, back to cake. Let’s make one.

Making this cake batter is super satisfying. I love how thick and luscious it is after creaming the butter and sugar, adding 5 egg yolks and then mixing in the flour and baking soda.

But it’s also chocked full of coconut and chopped pecans.

After mixing in the add-ins, fold in five whipped egg whites and spread that magic into three 8-inch cake pans and bake away.

Assemble the cooled cake, spreading the top of each layer with pecan cream cheese frosting as you stack them. Then cover the sides with more frosting and even everything out.

Note: Before mixing chopped pecans in all of my frosting, I set some off to the side to pipe on top of the cake. I also added some extra chopped pecans around the base of the cake…

… and a ring of pecans on the top. But you can certainly just frost the entire cake with the pecan cream cheese frosting and forget all about fancying it up.

That way you can get right to enjoying a nice big bite. : )

Ingredients:

cake

  • Baking spray
  • 5 large eggs, separated
  • 16 tablespoons (2 sticks) salted butter, at room temperature
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans

frosting

  • 16 tablespoons (2 sticks) salted butter, at room temperature
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 4 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions:

  1. Preheat the oven to 350°F. Prepare three 8-inch cake pans by spraying with baking spray or buttering and lightly flouring them.
  2. For the cake: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg whites until they hold a stiff peak, about 7 minutes.
  3. In a clean bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and sugar at medium speed until light and fluffy, about 5 minutes. Add the egg yolks one at a time, beating after each addition until combined.
  4. In a medium bowl, whisk together the flour and baking soda. Alternate adding the flour mixture and the buttermilk to the butter and sugar mixture, beating after each addition until just blended. Stir in the vanilla, coconut, and pecans. Fold in the whipped egg whites. Divide the batter among the prepared pans.
  5. Bake until the center of the cake springs back to the touch and a wooden toothpick inserted in the center comes out clean, about 30 minutes. Let the cakes cool for 10 minutes. Turn the cakes out of the pans onto wire racks and let cool before frosting.
  6. For the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the butter and cream cheese at medium speed until light and fluffy, about 5 minutes. Add the sugar, 1 cup at a time, beating at the highest speed for about 10 seconds after each addition. Stir in the vanilla and nuts.
  7. Spread the frosting over the top of one of the cooled cake layers. Add a second cake layer and spread with frosting. Top with the remaining cake layer and frost the top and sides of the cake. Because of the cream cheese in the frosting, this cake needs to be refrigerated.
Shared with permission from the Add A Pinch Cookbook by Robyn Stone, Copyright © 2017

Enjoy!!!

And hugs and huge congrats to you Robyn, you deserve it!



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/italian-cream-cake/feed 0 Staying Off Property At Disney World http://pin.photosyd.com/uncategorized/staying-off-property-at-disney-world http://pin.photosyd.com/uncategorized/staying-off-property-at-disney-world#comments Mon, 27 Mar 2017 06:15:16 +0000 http://pin.photosyd.com/uncategorized/staying-off-property-at-disney-world
If you follow me on Instagram, you might remember seeing some photos and video of Elle’s 3rd birthday celebration at Disney. Yep, we packed up the family, including my parents and their significant others, boarded a plane, and headed for sunny Orlando.

Let me start by saying that we aren’t Disney fanatics and shockingly enough, Elle isn’t even really into the whole realm of Disney princesses – yet. However, she loves spending our summer days licking ice cream cones and riding rides at Cedar Point, so we naturally thought she’d love the whole Disney experience. We had taken her once before, back in October, but just for one day to Disney’s Hollywood Studios to take in everything Doc McStuffins.

(more…)

The post Staying Off Property At Disney World appeared first on My Baking Addiction.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/staying-off-property-at-disney-world/feed 0 Sunday Sweets Springs In http://pin.photosyd.com/uncategorized/sunday-sweets-springs-in http://pin.photosyd.com/uncategorized/sunday-sweets-springs-in#comments Sun, 26 Mar 2017 16:15:08 +0000 http://pin.photosyd.com/uncategorized/sunday-sweets-springs-in It's officially Spring!!

Which, I know, doesn't mean much when you're still buried in snow or already rockin' the flip-flops.
(GUILTY.)

Still, Spring means flowers and happy colors, so today, that's what you get. And you're gonna like it.

SHA-POW.

See? Happy cake.

 

And BOOYA, sweet mini florals for an engagement cake!

 

Tell me you're not smiling, 'cuz I've got more.

Like this! Something about that color combo equals instant eye candy for me.

 

Of course Spring is all about gettin' down and dirty, so brace yourself:

SO DIRTY. And gorgeous. And kinda cute, if you like snails.

 

Here comes another natural beauty who's all bark and lots of bites:

Phenomenal Fondant Powers, look at these textures! This is one that must be bitten to be believed; I've never seen a better tree bark OR more delicate ruffles.

 

Speaking of double-takes, here's another one that fooled me:

The pitcher is cake, if you can believe it - I'm still not sure I do! What I do know is I'm in love.

 

Here's a fun modern take in bright pinks and yellows:

It's so Springy, right? And look at that embroidery texture! Incredible!

 

Now my favorite color, with my favorite flowers:

Orange + Poppies = Pure Jen Joy.

 

Or how about a wheel barrow bouquet?

That's all sugar paste work, with a cake barrow!

 

Let's wrap things up with one more bold and bright number - and I freely admit I'm playing favorites:

MORE POPPIES! Woot woot! And how fun is that green "barn-wood"? (The topper is two hearts with a padlock and chain between them.) My favorite is the hand-painting, though, inspired by the art of Colleen Parker. So good.

Hope this made your Sunday a little more Springy, peeps, and a lot more happy!

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/sunday-sweets-springs-in/feed 0 EASY MEAL PLAN SUNDAY {WEEK 91} http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-91 http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-91#comments Sun, 26 Mar 2017 09:15:07 +0000 http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-91
It's Sunday so that means it is time to make your week a whole lot tastier with Easy Meal Plan Sunday {Week 91}.


Six meals, two desserts and a breakfast recipe, time to get your meal plan game on.


Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-91/feed 0 The Weekend Dish: 3/25/2017 http://pin.photosyd.com/uncategorized/the-weekend-dish-3252017 http://pin.photosyd.com/uncategorized/the-weekend-dish-3252017#comments Sat, 25 Mar 2017 04:15:09 +0000 http://pin.photosyd.com/uncategorized/the-weekend-dish-3252017

Happy first Saturday of spring!

I hope your week was good to you and that you have something fabulous planned for the weekend. The weather is finally warming up here, so we might be able to sit outside on the deck at some point!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

Cook’s Illustrated Perfect Chocolate Chip Cookies – Large, bakery-style chocolate chip cookies made with browned butter and dark brown sugar for a toffee-like flavor.

Chocolate Banana Cake with Chocolate Cream Cheese Frosting – This easy chocolate banana cake is quick to make, extremely moist, and packed with tons of banana flavor. Topped with a chocolate cream cheese frosting!

Dutch Baby Pancake – This Dutch baby pancake, sometimes called a German pancake, is a not-too-sweet, crepe-like popover that makes the perfect breakfast or brunch.

Friday Things – A hawk in our backyard, shadow box night lights, recipe requests, and more…

Top 5 Most Popular Posts This Week:

1. Guinness, Whiskey & Irish Cream Cupcakes

2. No Bake Chocolate, Peanut Butter & Oatmeal Cookies

3. Momofuku Birthday Cake

4. Creamy Stovetop Macaroni and Cheese

5. Thick and Chewy Chocolate Chip Cookies

Sunday Dinner Menu

Beef tips over noodles
Roasted vegetables
Tossed salad

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

I would like to dip everything into this homemade pub cheese spread, but a big soft pretzel would certainly do.

Hurry up, peach season! I want to make this Italian fresh peach crumb cake.

These easy French dip sliders are perfect party food. Totally making them soon.

Slow cooker chicken marsala looks too easy and delicious not to make immediately.

Circus animal cookie rice krispie treats are utterly amazing.

Have a delicious weekend!

The post The Weekend Dish: 3/25/2017 appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-weekend-dish-3252017/feed 0 No-bake Paleo Lemon Bars (vegan, gluten-free, grain-free) http://pin.photosyd.com/uncategorized/no-bake-paleo-lemon-bars-vegan-gluten-free-grain-free http://pin.photosyd.com/uncategorized/no-bake-paleo-lemon-bars-vegan-gluten-free-grain-free#comments Sat, 25 Mar 2017 03:15:24 +0000 http://pin.photosyd.com/uncategorized/no-bake-paleo-lemon-bars-vegan-gluten-free-grain-free Paleo lemon bars with a super creamy, cashew-based vegan and no-bake topping! Full of lemon flavor and maple-sweetened.

I’m back! The past three weeks have been really tough and baking was the last thing on my mind. I hope to make up for my lack of posting with these seriously delicious bars. :)

Click here to share the video on Facebook!

These pictures and the video don’t do the bars justice. At all. They’re really so much better than they look!

I tried to make them a pretty, bright yellow color like regular lemon bars so I added some turmeric but I could definitely taste it. It wasn’t strong but I didn’t want anything messing with the lemon taste. I doubt anyone will care about the drab color once they’ve had their first bite!

First of all – if you haven’t tried my paleo key lime pie, you need to do that! The filling really tastes just like regular key lime pie filling.

This recipe is based off that one. One difference is that I needed a little more sweetener, which I find really odd. Is lemon more sour than lime? I also 1.5x the recipe so that the bars would be super thick.

The size of the bar in the picture is ridiculous. To be honest, it’s probably 50% larger than it should be. The plate I wanted to use was huge so I had to cut a giant piece so that the bars wouldn’t look dinky.

This “only” makes an 8″x8″ pan but you can cut the bars pretty small. They’d be great for Easter! These carrot cake paleo magic cookie bars from Food Faith Fitness would also be a great option for Easter dessert!

Lemon bars can sometimes be sickeningly sweet. I love lemon curd but regular lemon bars are just too much for me. These lemon bars are definitely different!

Imagine key lime pie – but with lemon. There’s no maple or cashew taste. Just lemon. That said, if you hate cashews, don’t make these.

Also be sure to use light maple syrup! While my bars didn’t taste maple-y, I’m guessing yours will if you use a darker grade maple syrup.

I first made these paleo lemon bars with raw unsalted cashews. If you want to make raw lemon bars, go ahead and use raw cashews and untoasted coconut.

If you don’t care about them being raw, definitely go with roasted cashews and coconut! It adds so much flavor.

The other thing to remember is salt. Don’t be skimpy with the salt, especially in the filling. If your filling tastes flat or boring, you’re missing salt. My cashews were super salty and I know every brand is different, so I can’t give you an exact amount of salt.

I also tested these paleo lemon bars with partly bottled lemon juice and not using the full amount of zest and I don’t recommend futzing around with that.

They last for several hours at room temp. It’s 70 degrees F in my apartment and I’ve had them out all day. They’re best when still at least a little chilled, though.

They freeze great! They take about 2 hours to defrost at room temperature (in the winter). You can also let them defrost overnight in the fridge.

If you’ve ever tried no-bake vegan or paleo crusts, you’re probably familiar with how wet or even soggy they can be.

Not this one! It’s not crisp like a baked wheat-based crust but it’s definitely not soggy. At least it’s not as long as you don’t over-process the crust mixture in the blender.

If you prefer a whole wheat crust, use the coconut sugar cookie crust I used in my gluten-free key lime pie bars. It’d go great with this filling!

These blueberry lemon oatmeal bars also look fantastic and I’m pretty sure they could be made with white whole wheat in place of the AP flour. These blackberry lemon cheesecake bars also look dreamy. Just use gluten-free or whole wheat graham crackers in place of the regular ones.

Whether or not the filling for these bars works in a food processor, I don’t know. One of the commenters in the key lime pie recipe did it with success but I just can’t imagine them coming out 100% creamy with no chunks of cashews. I’d love for someone to prove me wrong, though. :)

No-bake Paleo Lemon Bars (vegan, grain-free, gluten-free, dairy-free)



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/no-bake-paleo-lemon-bars-vegan-gluten-free-grain-free/feed 0 Friday Favs 3/24 http://pin.photosyd.com/uncategorized/friday-favs-324 http://pin.photosyd.com/uncategorized/friday-favs-324#comments Fri, 24 Mar 2017 14:15:05 +0000 http://pin.photosyd.com/uncategorized/friday-favs-324 Today's post is dedicated to the American Hero who added a bottle of Jim Beam to this display:

Bless you, sir/madam. Bless you.

 

Um...

Please tell me I'm not the only one who immediately saw this:

Just me?

 

Bakers, I imagine parenthood is tough enough. You really shouldn't go adding to the stress level with Prom goofs like this:

0.o
Please tell me this was delivered to her house.

 

Also, bakers, 'fess up: which one of you decided chocolate icing was a good call here?

 

Which brings me to the headline of the week:

A cake decorator with "no construction experience" building a sewage plant? CLEARLY this reporter has never read Cake Wrecks:

 

 

Cake decorators get all KINDS of experience constructing sewage plants.

 

Though I'm guessing/hoping these ones smell better.

 

"Howdy, doody."

 

Thanks to Sherry S., Jonathan W., Kristen G., Mona E., Amber S., Jane P., Matt S., Paula P., & Rachelle H. for taking us to fecality, and beyond.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



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Candy Speckled Easter Bunny Bark for the Etsy Blog! http://pin.photosyd.com/uncategorized/candy-speckled-easter-bunny-bark-for-the-etsy-blog http://pin.photosyd.com/uncategorized/candy-speckled-easter-bunny-bark-for-the-etsy-blog#comments Fri, 24 Mar 2017 02:15:09 +0000 http://pin.photosyd.com/uncategorized/candy-speckled-easter-bunny-bark-for-the-etsy-blog


Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/candy-speckled-easter-bunny-bark-for-the-etsy-blog/feed 0 Banana Bread http://pin.photosyd.com/uncategorized/banana-bread http://pin.photosyd.com/uncategorized/banana-bread#comments Thu, 23 Mar 2017 18:15:17 +0000 http://pin.photosyd.com/uncategorized/banana-bread
Use those overripe bananas on the counter to make this delicious and simple one-bowl Banana Bread! Family approved recipe!



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/banana-bread/feed 0 The Pink Trim Was a Nice Touch http://pin.photosyd.com/uncategorized/the-pink-trim-was-a-nice-touch http://pin.photosyd.com/uncategorized/the-pink-trim-was-a-nice-touch#comments Thu, 23 Mar 2017 13:15:14 +0000 http://pin.photosyd.com/uncategorized/the-pink-trim-was-a-nice-touch Heidi wanted a pizza cake, and so asked her local bakery to make one. The encounter went something like this:

Heidi: "Hi, I'd like to order a pizza cake, please."

Baker: "A pizza... cake?"

Heidi: "Yes, you know, a cake that looks like a pizza."

Baker: "I'm not following." Heidi: "It's a round cake, decorated like a pizza... but with icing. Lots of places make them."

Baker: "Still not with you."

Heidi: "No, see, it's really simple: it's just a single layer cake, but with icing toppings and sauce and stuff to make it look like a pizza. A pizza cake."

Baker: "Huh. Well, I guess I can make that. But you better bring in a reference photo."

Heidi: "Of a pizza cake?"

Baker: "No, of just the pizza. So I know what kind you want it to look like."

Heidi: "Oh. Well, it can just be a plain cheese pizza, but... sure?"

 

THREE DAYS LATER:

[sigh]

 

And for those of you who like to peer down the road not traveled:

 

 

 

Maybe you dodged a bullet, there, Heidi. Thanks to Heidi L., Greg, Leah R., & Kris D. for proving wrecking baked goods is a pizza cake.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-pink-trim-was-a-nice-touch/feed 0 Dutch Baby Pancake http://pin.photosyd.com/uncategorized/dutch-baby-pancake http://pin.photosyd.com/uncategorized/dutch-baby-pancake#comments Thu, 23 Mar 2017 04:15:10 +0000 http://pin.photosyd.com/uncategorized/dutch-baby-pancake This Dutch baby pancake, sometimes called a German pancake, is a not-too-sweet, crepe-like popover that makes the perfect breakfast or brunch.

We need to talk about two very important things today…

#1: Can you believe that I just recently had a Dutch baby pancake? I’d been hearing about them for ages, but I just couldn’t believe that a puffy popover-slash-crepe could rival a traditional pancake, so I always put off making one. Oh, how insanely wrong I was. I am officially a Dutch baby pancake convert, pass the syrup please!

#2: I am totally obsessed with Chrissy Tiegen’s cookbook, Cravings. I mentioned it in a recent Friday Things post, but the book really wasn’t on my radar as I usually don’t gravitate towards celebrity cookbooks, but after seeing it popping up on a regular basis on social media and other blogs, I picked up. I literally want to make EVERY SINGLE RECIPE in this book. This Dutch baby pancake is the second recipe that I made (the first was Thai chicken lettuce wraps), and they’ve been absolutely outstanding. When I posted about it on Instagram and Facebook, every person who commented that had the book, without fail, agreed that each recipe they’d made had been better than the last. This is a seriously killer cookbook!

Alright, I’m done being a total fangirl about that cookbook, but if you’re looking for a new one, it’s definitely worth the purchase!

Now, let’s get back to this pancake.

What Is a Dutch Baby Pancake and What Does it Taste Like?

Dutch baby pancakes are sort of a cross between a crepe, a popover, and a very thin pancake, and they are fantastic. You get a little bit of crepe pancake from the bottom and unbelievably amazing puffy, popover-y, buttery crust around the edges. I’m 100% hooked.

And the best part? It takes wayyyyyy less effort to make this than to make a batch of pancakes.

How Do You Make a Dutch Baby Pancake?

Easy! Just throw the ingredients into the blender and puree until smooth, pour the batter into a cast iron skillet that’s loaded up with hot melted butter, then pop into the oven. In there, it swells and puffs and gets golden brown, just begging to be slathered in butter, syrup, and powdered sugar.

(Note: You can make a Dutch baby pancake without a cast iron skillet – just be sure to use a skillet that is ovenproof!)

SO…

Make this pancake. Immediately. For breakfast, lunch or dinner. Enjoy!

One year ago: Pineapple Icebox Cake
Five years ago: Rhubarb Crumb Cake
Six years ago: Fruit & Almond Granola
Seven years ago: Super Mario Brothers Birthday Cake

Did you make this recipe?
Leave a review »
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Dutch Baby Pancake

This Dutch baby pancake, sometimes called a German pancake, is a not-too-sweet, crepe-like popover that makes the perfect breakfast or brunch.

Ingredients:

  • 1 cup (142 grams) all-purpose flour, sifted
  • 4 eggs
  • 1 cup (240 ml) whole milk, at room temperature
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (57 grams) unsalted butter, melted, divided
  • Powdered sugar, for dusting
  • Pancake syrup, for serving

Directions:

  1. Preheat oven to 475 degrees F.
  2. In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter. Blend until smooth with no lumps, 20 to 30 seconds.
  3. In a 10-inch cast iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color, 17 to 18 minutes.
  4. Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.

Recipe Notes:

If you don’t have a cast iron skillet, you can use a heavy ovenproof skillet.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe from Cravings)

All images and text ©Brown Eyed Baker, LLC.

The post Dutch Baby Pancake appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/dutch-baby-pancake/feed 0 Completely Inappropriate First Birthday Cakes http://pin.photosyd.com/uncategorized/completely-inappropriate-first-birthday-cakes http://pin.photosyd.com/uncategorized/completely-inappropriate-first-birthday-cakes#comments Thu, 23 Mar 2017 00:15:10 +0000 http://pin.photosyd.com/uncategorized/completely-inappropriate-first-birthday-cakes I'm pretty sure most one-year-olds will never remember their first birthday cakes, which is why I'm here to provide an invaluable service: reminding little E.J. that her (yes, her) parents got her this:

Any guesses on what EJ will be getting for her 12th birthday?

 

Correct me if I'm wrong, parents, but I think age one is a little young for boys to be discovering their bananas, IF you know what I mean.

And if you don't, just look at this:

Don't worry, George, all monkeys get curious eventually.

 

Things I'm Pretty Sure One-Year-Olds Like:
- Cheerful colors
- Cute animals
- Putting things in their mouths
- Pooping

Thing I'm Pretty Sure One-Year-Olds Do NOT Like:
- Guys with guns
- Who are shooting cute animals

 

This next one isn't a first birthday cake; it's a christening cake. So little John was, what? A couple of days old maybe? Right. SOMEONE GET THAT KID A GUINNESS.

Honestly I don't know what all is happening here, or what in that mess is considered edible. And I think I spied a tiny plastic poodle in a Santa hat in front of that tree stump with a face before my brain broke.

(ACTUAL CONVERSATION I JUST HAD WITH JOHN:

John: [seeing cake] "What is THAT? Hahaha! He must be Irish, huh?"
Me: "What?! That is a terrible stereotype! How dare you!"
John: "There's a pot of gold and a shamrock."
Me: [looking] "Oh. Right. Ok, maybe they're Irish.")

 

"But you look good for your age, Levi. Really. And hey, one is the new six months! I read it in Vogue!"

 

Something here just doesn't add up.

 

And finally...

Please let his last name be Johnson. Please let his last name be Johnson. PleaselethislastnamebeJohnson.

 

Thanks to Anita T., Amy N., Jill B., Amber, D'arcy, Vinny A., & Melissa M. for the memorable first impressions.

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/completely-inappropriate-first-birthday-cakes/feed 0 Chocolate Banana Cake with Chocolate Cream Cheese Frosting http://pin.photosyd.com/uncategorized/chocolate-banana-cake-with-chocolate-cream-cheese-frosting http://pin.photosyd.com/uncategorized/chocolate-banana-cake-with-chocolate-cream-cheese-frosting#comments Wed, 22 Mar 2017 04:15:09 +0000 http://pin.photosyd.com/uncategorized/chocolate-banana-cake-with-chocolate-cream-cheese-frosting This easy chocolate banana cake is quick to make, extremely moist, and packed with tons of banana flavor. Topped with a chocolate cream cheese frosting!

Say hello to one of the easiest, most delicious banana cakes you’ll ever meet.

Carrian and Cade from Our Sweet Basil just released their first cookbook, Our Sweet Basil Kitchen, and I was so thrilled to get my hands on it. I’ve always loved their blog, especially their focus on family and fresh, delicious meals. In addition to tons of amazing dinner recipes, the selection of desserts in the book is fantastic. I can’t wait to try them all, but this recipe for chocolate banana cake jumped off the page at me and I made it within days of getting the book. I made a banana snack cake with cream cheese frosting a number of years ago, and was excited to try this one with a chocolate spin.

Turns out, it’s fabulous (I know, shocking to no one)!

Easy banana cakes have to be one of life’s simplest pleasures, right? They’re so cozy and always delicious, never dry and always moist, and when you throw in chocolate and frosting? Banana cake perfection!

I served this up for dessert a few Sundays ago and everyone loved it. The most common reaction was, “wow! you can REALLY taste the banana!” My uncle was pleasantly surprised as someone who doesn’t really like cake but LOVES banana flavor – he thought it was phenomenal.

If you need an easy dessert that’s sure to please, bake up this easy chocolate banana cake, and don’t forget the chocolate cream cheese frosting – it’s divine!

Five years ago: English Muffin Bread
Six years ago: Oreo Cheesecake Cookies
Seven years ago: Irish Soda Bread Scones

Did you make this recipe?
Leave a review »
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Chocolate Banana Cake with Chocolate Cream Cheese Frosting

This easy chocolate banana cake is quick to make, extremely moist, and packed with tons of banana flavor. Topped with a chocolate cream cheese frosting!

Ingredients:

For the Cake

  • 1 cup (142 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (57 grams) unsalted butter, at room temperature
  • ½ cup (99 grams) light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 2 eggs, slightly beaten
  • ½ teaspoon vanilla extract
  • 1 cup (227 grams) mashed ripe bananas (about 2 small bananas)

For the Chocolate Cream Cheese Frosting

  • 2 cups (227 grams) powdered sugar
  • ¼ cup (57 grams) unsalted butter, at room temperature
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons heavy cream
  • 1 tablespoon unsweetened cocoa powder
  • Pinch salt

Directions:

  1. Make the Cake: Preheat oven to 350 degrees F. Spray a 9×9-inch baking pan with non-stick cooking spray.
  2. In a small bowl, whisk together the flour, cocoa powder, baking salt and salt.
  3. Using an electric mixer, beat the butter, both sugars, eggs and vanilla on medium speed until smooth and creamy, 2 to 3 minutes.
  4. Reduce the mixer speed to low, add one-third of the flour mixture and mix briefly. Add half of the mashed banana and mix again. Add half of the remaining flour mixture and mix briefly, then add the rest of the mashed banana, and the remaining flour mixture. Use a rubber spatula to finish mixing. Do not overmix with the mixer!
  5. Spread the batter in an even layer and bake for 20 to 30 minutes, until a toothpick inserted 1 inch from the edge of the pan comes out clean. Place the cake on a wire rack to cool to slightly warm or room temperature.
  6. Make the Frosting: Using an electric mixer, beat the powdered sugar, butter, cream cheese, heavy cream, cocoa powder, and salt on low speed until combined, then increase the speed to medium high and beat until light and fluffy, 1 to 2 minutes, stopping to scrape the bowl once or twice.
  7. Spread the frosting over the cake and serve. The cake can be stored, covered with plastic wrap, at room temperature for up to 3 days.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe from Our Sweet Basil Kitchen)

All images and text ©Brown Eyed Baker, LLC.

The post Chocolate Banana Cake with Chocolate Cream Cheese Frosting appeared first on Brown Eyed Baker.



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