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Elegant CakesElegant Cakes http://pin.photosyd.com Life Should Be Cake Sun, 28 May 2017 21:15:13 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.21 How to Make Peanut Butter http://pin.photosyd.com/uncategorized/how-to-make-peanut-butter http://pin.photosyd.com/uncategorized/how-to-make-peanut-butter#comments Sun, 28 May 2017 21:15:13 +0000 http://pin.photosyd.com/uncategorized/how-to-make-peanut-butter Wondering how to make peanut butter? You only need one ingredient and a food processor or a high-powered blender! You’ll never want to buy store-bought again. This homemade peanut butter is so much cheaper and tastier! With a video.

Peanut butter couldn’t be any easier to make. Seriously. You dump peanuts in a food processor and let it go. And I’m sure some of you are shaking your heads at me. She’s posting a recipe for peanut butter? Yup, I am. Because of this conversation:

Student: I make my own peanut butter! I put a stick of butter in the food processor and add some peanuts!

Me: Nooooooo!

So here’s a recipe for homemade peanut butter. :) I use this homemade peanut butter in all my recipes, like these peanut butter protein balls and this healthy peanut butter chocolate fudge.

I really don’t understand how people can pay $5 or even more for a jar of natural peanut butter. Maybe I’m just too cheap. And maybe this is just an issue in Germany, but I’ve tried a lot of natural peanut butters that tastes just awful. Even after adding 1/2 teaspoon of salt to a small jar, I wouldn’t even call it edible. I thought peanuts were peanuts. Apparently not!

Some peanut butters marketed as “natural” even have added fat and sugar. I have no idea what sets them apart from regular peanut butter and why they’re considered natural. They’re delicious, sure, but natural? Hmm.

Be sure to use roasted peanuts. Peanuts get most of their flavor from the roasting process. I always use roasted and salted peanuts but if yours are unsalted, you can just add salt during the processing.

If you want to get really fancy, you could use some honey roasted peanuts. That would be mind-blowingly awesome. But being as I go through cups of this every week at it is, I’ll have to pass on the honey roasted variety. I can guarantee you I’d sit there with a spoon and eat it all until it was gone. And then cry a little. Because I’d have just eaten 43,000 calories worth of peanut butter.

According to this site, homemade peanut butter lasts for 3–6 months in the refrigerator. You can tell if it’s gone bad by a rancid smell.

I’ve been making this peanut butter for years and have never had that happen and have never had my oil separate like in the store bought kinds!

If you run out of ideas on what to do with it, try this chocolate peanut butter smoothie! These homemade peanut butter cups also sound fantastic.

Click here to share the video on Facebook!

How to Make Peanut Butter



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/how-to-make-peanut-butter/feed 0 Sunday Sweets: A Memorial Day Salute http://pin.photosyd.com/uncategorized/sunday-sweets-a-memorial-day-salute http://pin.photosyd.com/uncategorized/sunday-sweets-a-memorial-day-salute#comments Sun, 28 May 2017 21:15:04 +0000 http://pin.photosyd.com/uncategorized/sunday-sweets-a-memorial-day-salute Today's Sweets are dedicated to the brave men and women who've given their all for our country. We are forever in their debt.

 

First to fight for the right,
And to build the Nation’s might,
And the Army goes rolling along.

 

Some super heroes wear capes around their necks.
Others wear dog tags.

 

From North and South and East and West
The Coast Guard's in the fight.
Destroying subs and landing troops,
The Axis feels our might.

 

 

 

Off we go into the wild blue yonder,
Climbing high into the sun!

 

Souls of men dreaming of skies to conquer
Gave us wings, ever to soar!

 

We live in fame or go down in flame. (Hey!)
Nothing'll stop the U.S. Air Force!

 

Anchors Aweigh, my boys, Anchors Aweigh!
Farewell to foreign shores,
We sail at break of day, of day.
Through our last night on shore,
Drink to the foam,
Until we meet once more.
Here's wishing you a happy voyage home!

 

 

 

From the Halls of Montezuma,
To the shores of Tripoli;
We fight our country's battles
In the air, on land, and sea;
First to fight for right and freedom
And to keep our honor clean:
We are proud to claim the title
Of United States Marine.

 

 

Have a wonderful Memorial Day, everyone.

 

Have a Sweet to nominate? Then send it to Sunday Sweets [at] Cake Wrecks [dot] com.



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The Weekend Dish: 5/27/2017 http://pin.photosyd.com/uncategorized/the-weekend-dish-5272017 http://pin.photosyd.com/uncategorized/the-weekend-dish-5272017#comments Sat, 27 May 2017 04:15:06 +0000 http://pin.photosyd.com/uncategorized/the-weekend-dish-5272017

Happy holiday weekend to you!

Do you have any big plans? Cookouts, gardening, ice cream cones galore?

We’re grilling on Sunday since it’s a holiday weekend, and I’m working on a s’mores cake inspired by the Milk Bar birthday cake that I made a couple of months ago. I hope it turns out as well as I’m envisioning in my head! If it does, I’ll be sharing it here right away!

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

Grandma’s Icebox Cake – My grandma’s staple summer dessert – icebox cake with simple layers of graham crackers and vanilla pudding, topped with Cool Whip and graham cracker crumbs.

Blackberry Pie Bars – These blackberry pie bars feature a shortbread crust, a creamy, custard-like blackberry pie filling, and a crumb topping.

Friday Things – Crawling, conquering allergies, unicorns, movies, a BEB Facebook group, and more!

This Week’s New Recipe Video!

Just in time for the holiday weekend – a video for my most favorite (and very popular!) potato salad! This recipe hails from a friend’s grandmother and since trying it 15 years ago, I’ve never made another recipe and have yet to taste one better. Hint: it’s all in the dressing! Put this on your Memorial Day menu!

To see the full recipe, head over to the blog post >> BEST EVER POTATO SALAD

Top 5 Most Popular Posts This Week:

1. Best Ever Potato Salad

2. No Bake Chocolate, Peanut Butter &
Oatmeal Cookies

3. No Bake Banana Split Dessert

4. Creamy Stovetop Macaroni and Cheese

5. Copycat Chipotle Chicken Recipe

Sunday Dinner Menu

Burgers and hot dogs!
Potato salad
Corn on the cob
Fruit 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:

Going to make this marinated mozzarella melon salad all summer long.

Hello no bake Snickers slice, I’d like to eat every last one of you!

How incredibly gorgeous is this banana cake with cinnamon brown sugar buttercream?!

These blueberry crumble cheesecake bars are going on my must-make list immediately!

I can’t stop staring! >> Boozy raspberry lemon souffle cheesecake

Have a delicious weekend!

The post The Weekend Dish: 5/27/2017 appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-weekend-dish-5272017/feed 0 A Cake Wrecks Correspondence http://pin.photosyd.com/uncategorized/a-cake-wrecks-correspondence http://pin.photosyd.com/uncategorized/a-cake-wrecks-correspondence#comments Fri, 26 May 2017 18:15:05 +0000 http://pin.photosyd.com/uncategorized/a-cake-wrecks-correspondence "A Typical Day Of John Checking E-Mail"

Dear [REDACTED],

Thank you for choosing Cake Wrecks for such an important occasion! I'd be delighted to offer you a quote, but first let me show you a few of our most popular Sesame Street cakes, so you can pick out your favorite.

(Please note that for copyright reasons we can't actually call these Sesame Street characters, but I'm sure our versions will look VERY familiar. ;))

"Huge Bird"

"Oreo Monster"

"Trash Head"
aka "Mr. Can-'Do"

And "Petrified Elro"

Or for a little extra, you can get all four characters together!

[plastic faces not included]

 

We also have some new "Bieber-licious" character cookies your son is sure to love:

Prices vary depending on the cake's size, flavor, and age, so just let us know how many people you'd like to feed and how picky you are about "freshness." Delivery is free within a twenty mile radius, but keep in mind our delivery guy moonlights as a mobile pet groomer, so there's always a SLIGHT chance of pet hair - but really, that almost never happens. (Which reminds me: Billy gives our customers a 15% discount! Just FYI.)

Let me know which cake you'd prefer, and thanks again for choosing Cake Wrecks!

- john (the hubby of Jen)

 

***

 

 

Thanks to Todd T, Julie B., David & Debbie B., Jennifer G., Anony M., & Cynthia for actually making it through our contact page without thinking we make all these cakes ourselves.

*****

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



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/a-cake-wrecks-correspondence/feed 0 Blueberry Doughnut Muffins http://pin.photosyd.com/uncategorized/blueberry-doughnut-muffins http://pin.photosyd.com/uncategorized/blueberry-doughnut-muffins#comments Fri, 26 May 2017 05:15:09 +0000 http://pin.photosyd.com/uncategorized/blueberry-doughnut-muffins Blueberry Doughnut Muffins bake up high and mighty and are topped with a sweet and tangy lemon glaze. They’re perfect for breakfast or an afternoon snack.

My mornings have definitely been starting a bit earlier since I began working out on a consistent basis. And since I struggle to be on time to pretty much everything, meeting my personal trainer at the gym at 6:45 AM is challenging to say the least.

He pretty much knows to expect me to run up the stairs around 6:50 each morning.

I have never been and probably never will be a morning person. Instead, I’m that person who sets their alarm to buzz about 30 minutes before I have to wake up just so I can hit the snooze button several times – it makes me feel like I’m pulling one over on the Sandman.

However, I’m pretty sure that I’m just annoying my husband. But hey, he knew this about me before we got married.

(more…)

The post Blueberry Doughnut Muffins appeared first on My Baking Addiction.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/blueberry-doughnut-muffins/feed 0 The Cake Head Diet Aid: Killing Appetites Since 2007 http://pin.photosyd.com/uncategorized/the-cake-head-diet-aid-killing-appetites-since-2007 http://pin.photosyd.com/uncategorized/the-cake-head-diet-aid-killing-appetites-since-2007#comments Thu, 25 May 2017 17:15:05 +0000 http://pin.photosyd.com/uncategorized/the-cake-head-diet-aid-killing-appetites-since-2007 We've all been there: six weeks of rigorous dieting, all ruined by the sugar-paste encrusted morsels at cousin Jill's wedding. But what is today's bride to do? Is it possible to have the wedding cake of your dreams while still showing consideration to your dieting guests?

Yes, it is!

Introducing the Cake Head Diet Aid!

That's right, folks, just place the professionally decorated Cake Head Diet Aid alongside your wedding cake. It's that easy! In addition to being a delicious red velvet groom's cake, the Cake Head Diet Aid will effectively dissuade all but your most ravenous and/or non-squeamish of guests from indulging in the gut-busting baked goods. Guaranteed!

Here's what our happy customers are saying about the Cake Head Diet Aid:

"The children ran screaming - no sugar buzzed hellions at the reception! Thank you, Cake Head Diet Aid!"

"Never have I wanted to eat cake less. Just the thought of your product has kept me up nights, and I've lost over 15 pounds!"

"When my husband said the wrong name at the altar, I was ready to kill him. Slicing into the Cake Head Diet Aid, however, helped me vent enough of that murderous rage to make it to the annulment. And the jam filling - oh, that was the best part!"

As a bonus, your Cake Head Diet Aid is completely customizable! From football helmets to sunglasses, iPod earbuds to nose rings, you can make your Cake Head Diet Aid the spitting image of your husband-to-be while incorporating his favorite hobbies!

So girls, be kind to your guest's waistlines while giving your guy his just desserts: order the Cake Head Diet Aid today!

 

Michelle D., I bet these work great at birthdays, too.

*****

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



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Blackberry Pie Bars http://pin.photosyd.com/uncategorized/blackberry-pie-bars http://pin.photosyd.com/uncategorized/blackberry-pie-bars#comments Thu, 25 May 2017 13:15:05 +0000 http://pin.photosyd.com/uncategorized/blackberry-pie-bars These blackberry pie bars feature a shortbread crust, a creamy, custard-like blackberry pie filling, and a crumb topping. A delicious alternative to blackberry pie!

It’s crazy that with over ten years of recipes logged here, this is one of only three recipes that features blackberries as a main ingredient (there’s also baked brie with blackberry compote and a blackberry gin fizz float). Kind of astonishing, but as far as berries go, they fall in line behind blueberries and strawberries for me, and are on level playing field with raspberries.

Instead of throwing them into a traditional pie crust, I baked them up into these pie bars, which start with a shortbread crust, and feature a very creamy, almost custard-like filling in the center, underneath a crumb topping.

They are fan-freaking-tastic.

I love those gorgeous, plump blackberries!

These blackberry pie bars are relatively easy to throw together, but you’ll need some patience before you slice into them… allowing them to sit for at least an hour gives them time to finish baking and for the creamy center time to set up appropriately (just like you would cheesecake!). You don’t need to refrigerate these if you’re going to serve them right away, but they’re also fabulous served chilled if you want to make them in advance.

 

If you’re not a big blackberry fan, you could definitely substitute another favorite berry in this recipe without an issue.

But! If you’re like me and always gravitate towards strawberries and blueberries, give blackberries a little love and make these blackberry pie bars. If you’re going to be celebrating Memorial Day (or planning ahead for 4th of July), maybe even a combination of blackberries and raspberries for a super festive presentation

Enjoy!

Five years ago: Lemon Blueberry Cheesecake Bars
Six years ago: Rhubarb-Pie Tartlets
Eight years ago: Greek Celebration Bread

Did you make this recipe?
Leave a review »
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Blackberry Pie Bars

Blackberry Pie Bars – A shortbread crust, a creamy, custard-like blackberry pie filling, and a crumb topping.

Ingredients:

For the Crust and Topping

  • 1½ cups (298 grams) granulated sugar
  • 2 lemons, zested
  • 3 cups (425 grams) all-purpose flour
  • ¼ teaspoon salt
  • 1½ cups (340 grams) unsalted butter, cubed and chilled

For the Blackberry Filling

  • 4 eggs
  • 2 cups (397 grams) granulated sugar
  • 1 cup (227 grams) sour cream
  • ¾ cup (106 grams) all-purpose flour
  • Pinch of salt
  • 6 cups (30 ounces) fresh blackberries

Directions:

  1. Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan with butter; set aside. (You can cut these bars right in the pan, but if you prefer to remove them from the pan before slicing, line the pan with parchment paper after greasing so you can use it to lift the bars out once cool.)
  2. Make the Crust: In a large bowl, combine the granulated sugar and the lemon zest. Using your fingers, rub the zest into the sugar until all of the sugar has been moistened. Whisk in the flour and salt to combine. Add the butter and use a pastry blender or two knives to cut the butter into the dry mixture until the pieces of butter are no larger than the size of peas.
  3. Measure out 1½ cups of the crumb mixture to use for the topping and put it in the refrigerator until needed. Press the remaining mixture into the bottom of the pan in an even layer. Bake the crust until golden brown, about 15 to 20 minutes. Set on a wire rack while you prepare the filling.
  4. Make the Filling: In a large bowl, whisk the eggs until thoroughly combined. Add the sugar, sour cream, flour, and salt, and whisk until the mixture is completely combined and smooth. Using a rubber spatula, gently fold in the blackberries. Pour the mixture evenly over the crust and use the spatula to ensure the filling mixture is evenly spread over the crust and the blackberries are sitting in a mostly single layer and not bunched up anywhere.
  5. Sprinkle the reserved crust mixture evenly over the filling. Bake until the top is lightly browned, about 50 to 60 minutes. Place the pan on a wire rack and cool for at least 1 hour before slicing and serving. Leftovers should be stored in an airtight container in the refrigerator 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 adapted from Joy the Baker)

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally published on May 24, 2010.

The post Blackberry Pie Bars appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/blackberry-pie-bars/feed 0 Blueberry Coffee Cake (gluten-free, vegan, whole wheat, all-purpose flour options) http://pin.photosyd.com/uncategorized/blueberry-coffee-cake-gluten-free-vegan-whole-wheat-all-purpose-flour-options http://pin.photosyd.com/uncategorized/blueberry-coffee-cake-gluten-free-vegan-whole-wheat-all-purpose-flour-options#comments Wed, 24 May 2017 01:15:13 +0000 http://pin.photosyd.com/uncategorized/blueberry-coffee-cake-gluten-free-vegan-whole-wheat-all-purpose-flour-options Incredibly moist blueberry coffee cake that can be made vegan, gluten-free, whole wheat and with all-purpose flour. Thanks to Silk for making today’s post possible!

I’ve had a lot of dry coffee cakes in my day. And I’m tired of them. So here we have the moistest coffee cake I’ve ever had!

This is really an almond blueberry coffee cake. The blueberries + almond extract… oh, man. We couldn’t stop coming back for more of this cake! There’s also a bit of almond flour in the cake and almond milk. But it’s not overly almondy!

Make sure to use refined coconut oil, which has no coconut taste, unless you want to risk the coconut flavor of unrefined coconut oil inferring with the almond taste.

If you don’t want to use almond extract, lemon zest + extract is a super delicious alternative! For the lemon version, I switched the amount of vanilla and almond extracts (and used lemon extract instead of almond) and added about 2 tablespoons of lemon zest.

I’ve tried this blueberry coffee cake with my favorite GF 1-to-1 baking flour, all-purpose flour and white whole wheat flour. And those are in order from most moist to least moist. I couldn’t actually try the latter two myself (can’t touch wheat for now), but Mr. T said that it was still moist. But I could tell just by cutting it that it wasn’t as moist as the gluten-free version (which is the one pictured).

He also said that you could taste the whole wheat even through all the almond taste. So don’t make this cake with whole wheat unless you actually like the taste of whole grains!

This is one of those cakes that needs to sit for a few hours before serving. The flavor is better after sitting for a bit and it seemed a tad bit dry straight from the oven. The gluten-free version is also a bit grainy when hot from the oven.

And it can be made several days in advance! This coffee cake definitely won’t dry out. I’m pretty sure it’d go moldy before that could happen. ;) If you want to keep it for more than 3 days, you should probably refrigerate it to be on the safe side.

I’ve only tried it with fresh blueberries. I’m worried that frozen would just make the cake soggy. I think fresh strawberries might also make the cake too wet.

I wanted to make this cake vegan so I tried it with an egg replacer and a chia egg. I definitely preferred the egg replacer – the chia version came out a bit more dense. A regular egg also works if you don’t need the cake to be vegan!

I’m excited to be partnering with Silk for a few posts over the summer for their #TastesLikeBetter campaign. I used their Unsweetened Vanilla Almondmilk in this blueberry coffee cake because it complemented the other flavors so well.

Silk’s products are made with plants, not dairy, and are verified by the Non-GMO Project. And they have a huge product line with loads of variety! From unsweetened and sweetened milks to yogurt alternatives and creamers.

To get a coupon, sign up here for Silk’s email list! Also be sure to follow along on Facebook, Twitter, Instagram, Pinterest and Youtube.

Hope you all enjoy the cake! :)

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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Blueberry Coffee Cake (gluten-free, vegan, whole wheat, all-purpose flour options)



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/blueberry-coffee-cake-gluten-free-vegan-whole-wheat-all-purpose-flour-options/feed 0 Cherry Fritter Cake http://pin.photosyd.com/uncategorized/cherry-fritter-cake http://pin.photosyd.com/uncategorized/cherry-fritter-cake#comments Wed, 24 May 2017 01:15:09 +0000 http://pin.photosyd.com/uncategorized/cherry-fritter-cake This cherry fritter cake is packed full of summer flavor. Fresh cherry filling is sandwiched in between moist cake and topped with a vanilla bean glaze. You’re going to go crazy for this cake!

Hi MBA readers! I’m Brandy from the blog Nutmeg Nanny and today I’m bringing you CAKE! Seriously, who doesn’t love cake? I don’t make a lot of cake because when I do I end up standing in the kitchen, fork in hand, eating it straight from the dish. My husband (Art) will walk into the kitchen and be all “um, babe? Are you eating that cake straight out of the dish?” YES I AM! STOP JUDGING ME!

But, if you’re a civilized person this cake is pretty good when served on a plate. Since I made sure to put on a glaze it’s perfectly sweet but I don’t think a dollop of whipped cream would hurt.

(more…)

The post Cherry Fritter Cake appeared first on My Baking Addiction.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/cherry-fritter-cake/feed 0 Grandma’s Icebox Cake http://pin.photosyd.com/uncategorized/grandmas-icebox-cake http://pin.photosyd.com/uncategorized/grandmas-icebox-cake#comments Tue, 23 May 2017 09:15:07 +0000 http://pin.photosyd.com/uncategorized/grandmas-icebox-cake My grandma’s staple summer dessert – icebox cake with simple layers of graham crackers and vanilla pudding, topped with Cool Whip and graham cracker crumbs.

A couple of weekends ago, I was doing some cleaning up in the kitchen when all of a sudden I started craving my grandma’s icebox cake. The thought came crashing into my head like Super Grover flies into a scene on Sesame Street (this is life right now), and I couldn’t shake it, so I made it a few days later for our Sunday dinner and it totally tasted like I was sitting at my grandma’s house.

This icebox cake was one of her specialties for as long as I can remember, and from what I understand, something she had been making since my mom was a little girl. It’s a very simple dessert with simple ingredients, but it’s one of those feel-good dishes that excites you when you see it sitting on the table. It really epitomizes the notion that food doesn’t always have to be fancy or made to impress, but it should make people feel comfortable.

This is a straight-up old-fashioned, classic icebox cake. I’ve made a ton of icebox cakes in the past, but this one is a total throwback to a simple graham cracker + pudding icebox cake. No crazy flavors, no fancy layers, nothing but graham crackers, vanilla pudding, and Cool Whip.

One of the best things about this dessert is that you can make it with any flavors that tickle your fancy (or that you currently have in your pantry). We usually had it either with all vanilla pudding or with one layer of chocolate and one layer of vanilla. With all of the new flavors abounding for instant pudding (as well graham crackers!), you could go crazy with a lot of different options.

When I served this on Sunday and heard more than one person say, “it tastes just like Grandma’s,” my heart was full of joy.

One year ago: Copycat Pizza Hut Breadsticks
Four years ago: Frozen Brownie Sundae
Five years ago: Chocolate Salted Caramel Cupcakes

Did you make this recipe?
Leave a review »
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Grandma's Icebox Cake

My grandma’s staple summer dessert – icebox cake with simple layers of graham crackers and vanilla pudding, topped with Cool Whip and graham cracker crumbs.

Ingredients:

  • 2 (5.1-ounce) boxes instant vanilla pudding mix
  • 6 cups (1.4 liters) milk
  • 1 (14.4-ounce) box graham crackers (approximately)
  • 1 (8-ounce) container Cool Whip

Directions:

  1. In a large bowl, whisk together the pudding mix with the milk for 2 minutes. Set aside for 5 minutes to thicken.
  2. Line the bottom of a 9×13-inch pan with graham crackers (you may need to use halves or quarters to fill in spots).
  3. Spread half of the pudding over the layer of graham crackers. Add another layer of graham crackers on top of the pudding, then spread with the remaining pudding. Top with a final layer of graham crackers and spread the Cool Whip evenly over top. Crush 1 graham cracker into crumbs and sprinkle over the Cool Whip.
  4. Cover and refrigerate until cold and set, about 3 hours, or overnight. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

Recipe Notes:

  • You may not use all of the graham crackers in the box, that’s okay.

Did you make this recipe?

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

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally published on February 10, 2010.

The post Grandma’s Icebox Cake appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/grandmas-icebox-cake/feed 0 Story Time Sweets http://pin.photosyd.com/uncategorized/story-time-sweets http://pin.photosyd.com/uncategorized/story-time-sweets#comments Mon, 22 May 2017 00:15:08 +0000 http://pin.photosyd.com/uncategorized/story-time-sweets Once Upon a Time...

...in the Kingdom of Zuu,

lived a helpful young owl his Mom had named Huu.

 

Huu danced with Petunia when she did ballet,

 

and untangled Sloth when bars got in the way.

 

He always had time to tie Sally's red bows,

 

and if Hedgie asked, Huu would polish his nose.

 

When Flamingos ran errands, he'd stay with their chicks,

 

and he made sure that George ate the greens, not the sticks.

 

Huu'd help Raffi up when he fell in a heap,

 

and he sang lullabies, to help Flo go to sleep.

 

He prattled with penguins,

 

he combed all the llamas,

 

he even helped meerkats put on clean pajamas.

And after all that, our Huu still wasn't through.

On Sunday, he shared all of his Sweets with you.

 

Happy Sunday!

*****

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/story-time-sweets/feed 0 Salted Caramel Banana Cheesecake http://pin.photosyd.com/uncategorized/salted-caramel-banana-cheesecake http://pin.photosyd.com/uncategorized/salted-caramel-banana-cheesecake#comments Sat, 20 May 2017 21:15:07 +0000 http://pin.photosyd.com/uncategorized/salted-caramel-banana-cheesecake Salted Caramel Banana Cheesecake is a complex combination of subtly sweet and salty flavors, guaranteed to delight dessert lovers.

This is a guest post written by my lovely friends over at Superman Cooks. I hope you enjoy their Salted Caramel Banana Cheesecake as much as I do!

Cheesecake is not something that I make very often. In fact, I have only made it a few times in my career because it seemed complicated and somewhat daunting. However, I couldn’t shake this craving I had for homemade cheesecake, one with just the right amount of sweet and salty, one made with fresh ingredients.

Banana and caramel is one of my favorite flavor combinations; I thought it would make for an interesting cheesecake that would satisfy my cravings.

Jackie is always supportive of my ideas, no matter how crazy some of them may be. I think that’s one reason we are so perfect together.

(more…)

The post Salted Caramel Banana Cheesecake appeared first on My Baking Addiction.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/salted-caramel-banana-cheesecake/feed 0 The Weekend Dish: 5/20/2017 http://pin.photosyd.com/uncategorized/the-weekend-dish-5202017 http://pin.photosyd.com/uncategorized/the-weekend-dish-5202017#comments Sat, 20 May 2017 06:15:07 +0000 http://pin.photosyd.com/uncategorized/the-weekend-dish-5202017

Happy happy weekend to you!

Have you enjoyed some fabulously warm weather this week? It’s been gorgeous here, so Joseph has been getting a ton of fresh air and we fired up the grill this week, as well. (If you live in Colorado, I’m also super jealous that you got spring snow!)

Do you have anything fun planned for today or tomorrow? I hope you enjoy a great weekend!

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

Buffalo Chicken Dip – An easy buffalo chicken that combines shredded chicken, hot sauce, cream cheese, ranch dressing, and lots of cheese!

Oatmeal Chocolate Chip Cookies – These thick and chewy Oatmeal Chocolate Chip Cookies are the best! They’re the perfect size and are loaded with oats and chocolate chips.

Frosted Sugar Cookie Bars – Super easy sugar cookie dough baked into bars and topped with the best vanilla buttercream frosting.

Friday Things – New pictures of the boys, state fair cookies, ice cream, watermelons, cookbooks, and more!

This Week’s New Recipe Video!

This week’s video features one of the two most popular macaroni and cheese recipes on the site; this creamy stovetop mac and cheese is always one of the most popular recipes week after week, and for good reason!

This is the absolute creamiest macaroni and cheese you’ll ever eat, and it’ll be ready in less than 30 minutes! To see the full recipe, head over to the blog post >> Creamy Stovetop Macaroni and Cheese

Top 5 Most Popular Posts This Week:

1. No Bake Chocolate, Peanut Butter & Oatmeal Cookies

2. No Bake Banana Split Dessert

3. Best Ever Potato Salad

4. Creamy Stovetop Macaroni and Cheese

5. Copycat Chipotle Chicken Recipe

Sunday Dinner Menu

Rigatoni with meat sauce
Meat dish TBD
Veggies TBD
Tossed salad
Dessert TBD

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 want this bacon pea salad to show up at every cookout this summer.

How gorgeous is this chocolate coconut zebra cake?!

Hello strawberry blueberry crumb bars! I want to eat all the berries right now.

Loving these crunchy no bake peanut butter bars! Yum!

Can’t wait to try this slow cooker Hawaiian chicken!

Have a delicious weekend!

The post The Weekend Dish: 5/20/2017 appeared first on Brown Eyed Baker.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-weekend-dish-5202017/feed 0 YOU'RE ABOUT TO GET A YEAR-FULL http://pin.photosyd.com/uncategorized/youre-about-to-get-a-year-full http://pin.photosyd.com/uncategorized/youre-about-to-get-a-year-full#comments Fri, 19 May 2017 22:15:13 +0000 http://pin.photosyd.com/uncategorized/youre-about-to-get-a-year-full You're not going to believe this, minions, but Cake Wrecks is nine years old today.

I know, I know; and here we don't look a day over threeth.

 

Yes, against all odds, through dangers untold, and hardships unnumbered, Cake Wrecks has fought its way to becoming a veritable dinosaur in the online world.

A dino named Rex, of course.

 

We've survived national disasters, online controversies, three presidential elections, three book tours (or was it four?), economic downturns, Facebook's soul-crushing algorithm, and that time John accidentally banned Canada. We've spawned memes, tributes, fan wrecks, and Epcot bunkers. We've outlived most - if not all - of our contemporaries, watching in bemused horror while long-standing humor sites died, were bought-out, or were bought-out and then died.

We rejected our own offers, though, because I figure if Cake Wrecks ever goes down, it's going down with me.

And hopefully with less airbrushing.

 

So here John and I've sat, in our virtual rocking chairs, on our metaphorical front porch, making snarky comments about the allegorical hairstyles of today's whippersnapper websites - and wondering how we can ever hope to top the past nine years.

After a lot of thought, we came up with something.

We decided this year is going to be our best yet - for you AND for us.

 

So starting next week, we're going to be counting down the Top 312 Cake Wrecks Posts Of All Time. That's right, you'll see the greatest, most hysterical wreckage out of nine years and over 3,000 posts - and on Sundays, the most stunning Sweets.

Now, John's spent the last few weeks ranking and reviewing our entire archives, and let me tell you: I don't remember 80% of these posts, and I'm the one that wrote them. So this will be a wrecky romp down Foggy Memory lane, the Cliff's Notes of Cake Wrecks, the cream of the crop, the best of the best, and bring us screeching into our 10 year anniversary in sweet, wrecktastic style.

All your favorites. All our favorites. All year long.

Not sure what this means (Age gets attacked by Beauty wielding a chainsaw?) but it feels appropriate here.

 

And THAT is how we top 9 amazing years: By cramming all the highest highs together. By looking back and reliving every laugh-'til-we-pee moment. By saying "HOW did I never see THIS one?" because if *I* don't remember most of these, then you can bet your convoluted cupcake cakes (patooie!) that you won't, either.

John and I will still be here 6 days a week. We'll be active on Facebook, moderating your comments, and of course I'll still be sharing all our non-cake adventures over on Epbot. The only real difference is that, for the next 365 days, every single post you see on Cake Wrecks will be one of our best ever.

I hope you'll stick around. It's gonna be fun.

 

And thanks to Emily A., Valerie D., Danielle B., & Anony M. for the excellent wreckporting.

*****

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



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/youre-about-to-get-a-year-full/feed 0 Fun Wedding Favor: Mini Mint Tins http://pin.photosyd.com/uncategorized/fun-wedding-favor-mini-mint-tins http://pin.photosyd.com/uncategorized/fun-wedding-favor-mini-mint-tins#comments Fri, 19 May 2017 19:15:13 +0000 http://pin.photosyd.com/uncategorized/fun-wedding-favor-mini-mint-tins If there’s one thing I always have in my purse, it’s a miniature tin of mints.

They’re easier to tote around than a pack of gum, which inevitably ends up dumped at the bottom of my bag.

Which brings me to today’s featured favor – miniature tins of breath mints.

If you’re planning a “candy bar” at the reception these would be a fresh addition to the mix of sweets.

Or you could have baskets of mints set out at the wedding location and the reception – that way your guests could have minty fresh breath all day long.

You could even set out bowls of the mint tins on each table, just in case garlic is the star of the evening’s menu.

The best thing about these mints – you can choose mints OR gum! And you get to choose how you’d like the tin personalized.

You’ll find these fun favors here.



Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/fun-wedding-favor-mini-mint-tins/feed 0 Cherry Cheesecake Cupcakes http://pin.photosyd.com/uncategorized/cherry-cheesecake-cupcakes http://pin.photosyd.com/uncategorized/cherry-cheesecake-cupcakes#comments Fri, 19 May 2017 07:15:05 +0000 http://pin.photosyd.com/uncategorized/cherry-cheesecake-cupcakes Cherry Cheesecake Cupcakes are a fun and portable take on my favorite dessert. They’re perfect for summer barbecues and potlucks.

This post is sponsored by Challenge Dairy. Thank you for continuing to support the brands that make My Baking Addiction possible.

You guys, it is FINALLY starting to feel like spring here in Ohio and I couldn’t be more excited about it. We just returned home after 10 days at the beach in Florida with the most glorious weather.

Sunshine, blue skies, a lovely breeze and 80 degrees – it was seriously the weather vacation dreams are made of. And the whole time we were gone, it was cold and rainy here in Ohio, but luckily, I think we may have brought some of the Florida sunshine home with us.

(more…)

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/cherry-cheesecake-cupcakes/feed 0 Bad Giraffe! BAAAAD! http://pin.photosyd.com/uncategorized/bad-giraffe-baaaad http://pin.photosyd.com/uncategorized/bad-giraffe-baaaad#comments Thu, 18 May 2017 21:15:06 +0000 http://pin.photosyd.com/uncategorized/bad-giraffe-baaaad When your last name is Hammer, there's really just one way to nail a baby shower cake.

And that way...

 

...is NOT LIKE THIS.

Aw, crap.

 

Still, at least everyone can get a chuckle over sh*tty "hamer"s. Imagine being the only one at a baby shower to see something wrong with this cake topper - which, incidentally, ALSO involves nailing things:

o.0

Er, look, I realize my mind's in the gutter often enough to sprout legs and start scurrying, but seriously... HOW DID THE BAKER NOT SEE THIS?

Ahem.

 

Quick palate cleanser: look how pretty!

 

Aaaand back to reality:

Oh, BABY.

Almost makes you long for the days of hammer logs and randy giraffes, eh?

 

Thanks to Elizabeth H., Emily S., & Robin D. for the capital wreckage.

*****

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Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/bad-giraffe-baaaad/feed 0 Frosted Sugar Cookie Bars http://pin.photosyd.com/uncategorized/frosted-sugar-cookie-bars http://pin.photosyd.com/uncategorized/frosted-sugar-cookie-bars#comments Thu, 18 May 2017 04:15:04 +0000 http://pin.photosyd.com/uncategorized/frosted-sugar-cookie-bars These easy sugar cookie bars are super soft thanks to cream cheese in the dough, and are topped with the best vanilla buttercream frosting.

When I was little, one of my very favorite holiday traditions was making cut-out sugar cookies with my mom. She would mix up the dough and then my sister and I would help roll it out and cut out all of the different shapes. I still remember all of those metal cookie cutters just like it was yesterday! Once they were baked and cooled, we got to decorate them with icing, sprinkles, and sparkling sugar. I would save the ones I was most proud of for Santa on Christmas Eve, naturally.

As I got older, my love of sugar cookies never faded. I went to college here in Pittsburgh and lived on campus, and while my dad got sick and passed away during the second semester of my freshman year, I have such fond memories of that fall semester. On a handful of occasions, he would stop by on his way home from work and we would grab dinner at one of the eateries on campus. Knowing how much I loved sugar cookies, my mom would usually send him with a package of my favorite sugar cookies from the bakery in the grocery store. I always equate sugar cookies with those visits, and I wish it’s a tradition we could have continued the entire time I was at school.

Fast forward almost (gulp) twenty years, and I still love sugar cookies, but unless it’s the holidays, I don’t need to bust out the cookie cutters. For a super quick and easy sugar cookie fix, I make these sugar cookie bars and slather them with my all-time favorite vanilla buttercream frosting. They are insanely soft and really quite perfect.

Cream Cheese vs Sour Cream

Let’s chat about this dough because it’s quite possibly the BEST sugar cookie dough I’ve ever made, and I’ve made countless sugar cookie recipes. Most of the recipes I’ve made have used just straight-up butter, with the exception of the recipe for copycat Lofthouse sugar cookies, which uses sour cream in the dough. Those are wonderful soft cookies, but the texture is most definitely different than what was achieved with these cookie bars. I’d say they are more soft cake-like, versus the fluffy texture in these bars.

I’ve recently seen quite a number of sugar cookie recipes using cream cheese in the dough, and after using it in some soft batch chocolate chip cookies that I loved, I decided to give it a try here. I wasn’t at all surprised to find that it works beautifully in sugar cookie dough – the flavor remains pretty neutral, but the resulting cookie bars are so super soft and almost fluffy, but not at all cake-like. Basically, they’re sugar cookie perfection.

Almond Extract vs Vanilla

A lot of sugar cookies use almond extract in addition to vanilla extract to flavor the cookies; I do not include it here, so you might be wondering if you should add it or not. I say it’s a total personal preference. For as much as I love actual almonds, I literally cannot stand (and might actually LOATHE) the flavor of almond extract. I do not enjoy a single thing that bears the flavor. Totally bizarre, right?!

Needless to say, these sugar cookie bars are made without almond extract, but if you feel like your sugar cookies absolutely need it, go ahead and add a little bit.

Can You Use This Recipe for Cut-Out Cookies?

I can’t give you my 100% guarantee because I haven’t done enough testing on it yet. I’m sure it would be just fine if you simply used a round cutter, but if you have a detailed cookie cutter, I’m not sure what the spread factor is just yet. I’m planning to fine tune a perfect cut-out sugar cookie recipe before the holidays, so stay tuned!

Have I totally convinced you to whip up these sugar cookie bars ASAP? I certainly had a lot to say about them, ha! Feel free to substitute your favorite frosting, and even give it a tint of color for holidays, graduations, gender reveals, etc.

If you’re a sugar cookie fanatic like me, you’re going to absolutely adore these bars!

One year ago: Baking Basics: Baking Powder vs Baking Soda
Two years ago: Top 10 List: Favorite Yeast Bread Recipes
Five years ago: Mocha Brownies
Six years ago: Soba Noodle Stir-Fry with Spicy Almond Butter Sauce
Seven years ago: Chocolate Thumbprint Cookies
Eight years ago: Anadama Bread
Nine years ago: Chicken Fajita Enchiladas

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Frosted Sugar Cookie Bars

Super easy sugar cookie dough baked into bars and topped with the best vanilla buttercream frosting.

Ingredients:

For the Cookie Bars

  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1½ cups granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract

For the Frosting

  • 1 cup unsalted butter, at room temperature
  • 2½ cups powdered sugar
  • 1 tablespoon vanilla extract
  • Rainbow sprinkles, for decorating

Directions:

  1. Make the Cookie Bars: Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan or line with parchment paper; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. Using an electric mixer, cream together the butter and cream cheese on medium speed until smooth, about 1 minute. Add the sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine, about 1 minute. Reduce the mixer speed to low and gradually add the flour mixture, mixing only until barely combined. Use a rubber spatula to finish mixing, ensuring there are no pockets of flour remaining.
  4. Using a spatula, spread the dough into an even layer in the prepared pan (the dough will be thick!). Bake until light golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Place the pan on a wire rack to cool completely before frosting.
  5. Make the Vanilla Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
  6. Spread the frosting over the cookie bars and decorate with sprinkles, if desired. Cut the bars into squares and serve. The cookie bars should be kept in an airtight container at room temperature for up to 3 days (you can store them in the refrigerator for up to 1 week).

Did you make this recipe?

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

All images and text ©Brown Eyed Baker, LLC.

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