Spiced Apple Bread with a Simple Cream Cheese Frosting

Serves 8-10 Slices (Approximately)

Total Time 1 Hour 20 Minutes

Ingredients

  • Apple Bread
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 / 2 teaspoon ground nutmeg
    • 1 / 2 teaspoon salt
    • 1 / 2 cup unsalted butter, room temperature
    • 3 / 4 cup granulated sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 1 / 2 cup milk
    • 1 large apple (granny smith), diced
  • Cream Cheese Frosting
    • 2 ounces cream cheese
    • 4 tablespoons unsalted butter, room temperature
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1-2 tablespoons milk or heavy cream (until desired consistency is reached)

Preparation

Preheat the oven to 350 degrees Fahrenheit and line an 8 x 4 inch (or 9 x 5) loaf pan with parchment paper. Set aside.

In a stand mixer or large mixing bowl, cream the butter with the granulated sugar for 3-4 minutes, or until light and creamy. Turn the mixer down to the lowest speed and add in the eggs one at a time. Add in the vanilla extract.

In a separate mixing bowl, combine the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and the milk to the stand mixer or large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk mixture. Repeat these additions, mixing after each until just incorporated. Add in your apple pieces and stir to combine.

Add batter to your lined loaf pan. Place in the oven and bake for 55 – 65 minutes, checking for doneness with a toothpick.

Once the bread is finished baking, prepare the cream cheese frosting. To a stand mixer or mixing bowl, add the cream cheese and butter. Mix for approximately 2-3 minutes, until it is light and creamy. Turn the mixer to the lowest speed and gradually add in the powdered sugar. Add in the vanilla extract. If the frosting is thicker than desired, stream in a tablespoon at a time of milk or heavy cream until desired consistency is reached.

Spread the cream cheese frosting over the top of the loaf once it has cooled completely.

Store in a closed container for 3-4 days. Enjoy!

The Most Fun Chocolate Layered Cake with Edible Monster Cookie Dough

Serves 12 (approximately)

Total Time 2 Hours

Ingredients

  • Chocolate Cake
    • 1 3/4 cups cake flour (substitute all-purpose flour)
    • 3 / 4 cup Dutch-processed cocoa powder
    • 2 teaspoons baking powder
    • 1 / 4 teaspoon baking soda
    • 1 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 3/4 cups granulated sugar
    • 3 eggs, room temperature
    • 1 / 2 cup milk, room temperature
    • 1 / 2 cup sour cream, room temperature
  • Edible Monster Cookie Dough Filling
    • 1 1/4 cups all-purpose flour
    • 1 / 4 cup quick oats
    • 1 / 2 teaspoon salt
    • 1 / 4 cup unsalted butter, room temperature
    • 1 / 4 cup creamy peanut butter
    • 1 / 2 cup light brown sugar
    • 1 / 4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 / 4 cup milk
    • 1 / 4 cup mini chocolate chips
    • 1 / 4 cup mini M&M candies
  • Peanut Butter Buttercream
    • 1 1/2 cups creamy peanut butter
    • 1 cup unsalted butter (soft, but slightly cooler than room temperature)
    • 6 cups powdered sugar
    • 1 / 2 cup heavy cream (substitute with milk)
  • Chocolate Ganache
    • 3 / 4 cup semi-sweet chocolate chips
    • 3 tablespoons heavy cream (substitute milk)
  • For Decorating (optional)
    • mini chocolate chips
    • mini M&M candies
    • candy googly eyes

Preparation

Chocolate Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a stand mixer or large mixing bowl, cream your butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Set aside.

In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Whisk together your milk and sour cream. It is easiest to use a liquid measuring cup for this.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and the milk mixture to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk mixture. Repeat these additions, mixing after each until just incorporated. Avoid over mixing as this will result in a more dry finished cake.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Edible Monster Cookie Dough Filling

Spread the flour on a baking sheet in an even layer and place in the oven for 5 minutes at 350 degrees. This ensures that the raw flour will be safe to consume. Let cool completely before using. If the flour is not cooled, the chocolate chips will melt when added.

In a stand mixer or medium sized mixing bowl, cream together the butter, peanut butter, brown sugar and granulated sugar until light in color and creamy. Add in vanilla extract and mix again.

In a separate bowl, whisk together your flour, quick oats and salt (Note: Do not used rolled oats here as they will result in off-texture. Omit oats entirely if you do not have quick oats). Add to your creamed butter/sugar mixture. Mix to combine.

Pour in milk and combine. Fold in mini chocolate chips and M&M candies.

Line a third 8 – inch cake pan with plastic wrap or parchment paper. It should be thick, but as evenly as possible, spread 2 cups of the filling into a layer across the entire pan. Reserve some of the cookie dough for decorating the top of the cake if desired. Place this in the refrigerator to chill while you wait for the cake layers to cool and while you begin working on the buttercream.

Peanut Butter Buttercream

In a stand mixer or a large mixing bowl, beat butter for approximately 2 minutes or until smooth, light and fluffy. Add in the peanut butter and mix for an additional minute. Gradually begin adding in the powdered sugar and continue mixing. Stream in half of your heavy cream (or milk). If the buttercream appears to thick to spread, add in the remaining half of the heavy cream (or milk).

Chocolate Ganache

Add your chocolate chips to a small bowl. Heat your heavy cream on the stovetop or in the microwave until hot and steaming (not boiling). Pour the heavy cream over the top of the chocolate chips in the bowl. Let this sit for 3-4 minutes, then starting from the center of the bowl, begin stirring the mixture. The chocolate chips should melt and form a smooth chocolate ganache. Set this aside for assembly.

Cake Assembly

Level your cakes with a serrated knife to create flat, even layers that will be easy to stack.

To a cake stand or large plate, spread a thin layer of buttercream frosting.

Place one of the cake layers onto the stand. Spread a thin layer (approximately 1/4″ thick) of buttercream frosting. Remove your monster cookie dough filling layer from the refrigerator and place on top. Spread another thin layer of buttercream frosting.

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a layer of buttercream frosting. Smooth out the sides as much as possible. This will be your crumb coat. Chill the cake for 10-15 minutes before using the remaining buttercream to completely cover and frost the cake.

Spread an even layer of chocolate ganache over the top of the cake. Use a spoon or squeeze bottle filled with chocolate ganache to create drips down the side of the cake.

Add any remaining buttercream to a pastry bag and pipe designs around the top of the cake. Roll the reserved monster cookie dough into balls and add around the top. Use mini chocolate chips and M&M candies to create a ring around the top as well. It is easiest to reference the photo here.

This cake should serve approximately twelve people and is best enjoyed the day it is made! Store in an airtight container if leftovers remain.

Funfetti Layered Cake with Edible Sugar Cookie Dough Filling and Vanilla Buttercream

Serves 12 Slices (Approximately)

Total Time 2 Hours

Ingredients

  • Funfetti Cake
    • 2 1/2 cups cake flour
    • 2 teaspoons baking powder
    • 1 / 4 teaspoon baking soda
    • 1 / 2 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 1/2 cups granulated sugar
    • 3 eggs, room temperature
    • 2 1/2 teaspoons vanilla extract
    • 1 / 2 cup milk, room temperature
    • 1 / 2 cup sour cream, room temperature
    • 1 cup sprinkles of choice
  • Sugar Cookie Dough Filling
    • 2 cups all-purpose flour
    • 1 / 2 teaspoon salt
    • 1 cup unsalted butter, room temperature
    • 2 / 3 cup granulated sugar
    • 1 1/2 teaspoons vanilla extract
    • 2 tablespoons milk
    • 1 / 4 cup sprinkles of choice
  • Vanilla Buttercream
    • 1 1/2 cups unsalted butter (soft, but slightly cooler than room temperature)
    • 4 cups powdered sugar
    • 1 1/2 teaspoons vanilla extract
    • 1 / 4 cup heavy cream (substitute with milk)
    • pinch of salt
  • For Decorating
    • sprinkles of choice

Preparation

Funfetti Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a stand mixer or large mixing bowl, cream your butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.

Whisk together your milk and sour cream. It is easiest to use a liquid measuring cup for this.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and the milk mixture to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk mixture. Repeat these additions, mixing after each until just incorporated. Avoid over mixing.

Add in your sprinkles of choice and mix until just combined.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Sugar Cookie Dough Filling

Spread the flour on a baking sheet in an even layer and place in the oven for 5 minutes at 350 degrees. This ensures that the raw flour will be safe to consume. Let cool completely before using.

In a medium sized mixing bowl, use a mixer to cream the butter with the granulated sugar until it is light in color and creamy. Add in vanilla extract and mix again.

In a separate bowl, whisk together your flour and salt. Add to your creamed butter/sugar mixture. Mix to combine.

Pour in milk and stir to combine. Fold in sprinkles of choice.

Line a third 8 – inch cake pan with plastic wrap or parchment paper. It should be thick, but as evenly as possible, spread the filling into a layer across the entire pan. Place this in the refrigerator to chill while you wait for the cake layers to cool and while you begin working on the buttercream.

Vanilla Buttercream

In a stand mixer or a large mixing bowl, beat butter for approximately 2 minutes or until light and fluffy. Gradually begin adding in the powdered sugar and continue mixing. Add in the vanilla extract and a pinch of salt. Stream in half of your heavy cream (or milk). If the buttercream appears to thick to spread, add in the remaining half of the heavy cream (or milk).

Cake Assembly

To a cake stand or large plate, spread a thin layer of buttercream frosting.

Place one of the cake layers onto the stand. Spread a thin layer of buttercream frosting. Remove your sugar cookie dough filling layer from the refrigerator and place on top. Spread another thin layer of buttercream frosting.

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a layer of buttercream frosting. Smooth out the sides as much as possible. This will be your crumb coat. Chill the cake for 15-20 minutes before using the remaining buttercream to completely cover and frost the cake.

Add a ring of sprinkles to the top of the cake (as shown in picture). If you have remaining buttercream, add to a pastry bag and pipe a design around the top of the cake.

This cake should serve approximately twelve people and is best enjoyed the day it is made. Store in an airtight container if leftovers remain.

Salted Toffee and Dark Chocolate Chunk Oatmeal Cookies

Serves 11 Large Cookies or 22 Regular Cookies

Total Time Less Than One Hour

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup oats (rolled oats for a chewier texture or quick oats for a softer texture)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup dark chocolate chunks (or chocolate chips)
  • 1 cup toffee pieces
  • optional: flakey sea salt to finish

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chunks and toffee pieces and combine.

Place the dough into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 11 large dough portions. If you would prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 22 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake for 10-11 minutes for large sized cookies or 9-10 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears soft. Let the cookies completely cool and set up on the baking sheet for at least 10 minutes. Finish with flakey sea salt if desired.

Store in a closed container for up to three days. Enjoy!

“Everything But The Kitchen Sink Cookie” Layered Cake

Serves 12 Slices (Approximately)

Total Time 2 Hours

Ingredients

  • Chocolate Chip Cake
    • 2 1/2 cups cake flour
    • 2 teaspoons baking powder
    • 1 / 4 teaspoon baking soda
    • 1 / 2 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 1/2 cups granulated sugar
    • 3 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 1 / 2 cup milk, room temperature
    • 1 / 2 cup sour cream, room temperature
    • 1 cup mini chocolate chips (coated with 1 teaspoon of additional flour)
  • Caramel Sauce
    • 20 unwrapped square caramel candies (155 grams or approximately 3 / 4 cup)
    • 1 / 3 cup heavy cream
    • pinch of salt
  • Pretzel Cream Cheese Frosting
    • 2 cups pretzels (using 1/2 cup of fine pretzel crumbs)
    • 16 oz (2 standard sized packs) cream cheese, room temperature
    • 1 cup unsalted butter, slightly cooler than room temperature
    • 8 cups (or a 2-pound bag) powdered sugar
    • 1 teaspoon vanilla extract
    • pinch of salt
  • For Decorating (Optional)
    • 1 / 2 cup chocolate chips
    • 2 tablespoons milk
    • Pretzels
    • Chocolate sprinkles

Preparation

Chocolate Chip Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans or three 6 – inch cake pans. Set aside.

In a large mixing bowl, use a mixer to cream butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder, baking soda and salt.

In a glass measuring cup, whisk together your milk and sour cream.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and the milk/sour cream to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing as this will cause the cake to become dry when baked.

Toss one cup of mini chocolate chips with 1 teaspoon of cake flour. Be sure to coat each chocolate chip with flour. This will prevent the chocolate chips from sinking in the cake batter while baking.

Add in the chocolate chips to your batter and mix until just incorporated.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Pretzel Cream Cheese Frosting

To a high speed blender, add approximately 2 cups of pretzels. Blend until the majority of the pretzels are fine crumbs and no large pieces remain. Use a fine mesh sifter to sift the pretzels, then measure 1/2 cup of the fine crumbs to use for the frosting. Set aside the 1/2 cup and reserve the remaining pretzel mixture for decorating the cake.

In a large mixing bowl or in a standard mixer, beat the cream cheese and butter until light and fluffy (approximately 2 minutes). Add in vanilla extract and a pinch of salt. Gradually begin to add in powdered sugar and continue to mix. Add in the 1/2 cup of fine pretzel crumbs. If the frosting appears to thick to spread, slowly add in milk a tablespoon at a time until desired consistency is reached.

Caramel Sauce

In a small saucepan over medium heat, begin to melt the unwrapped caramel candies. Heat for approximately a minute, stirring constantly and scraping the bottom and sides of the pan to prevent burning. The candies will likely clump together.

After a minute, pour the heavy cream into your saucepan. Continue stirring until the caramels melt completely and the mixture is smooth. Remove from heat. Add in a large pinch of salt and set aside to cool completely, stirring occasionally to keep the caramel smooth.

Cake Assembly

To a cake stand or large plate, spread a thin layer of your cream cheese frosting.

Place one of the cake layers onto the stand. Spread a layer of cream cheese frosting about 1/2 inch thick.

Use a piping bag with a round tip to pip a 1/2 inch tall border around the edge of the frosting layer. This will create a border so the caramel sauce layer will not spill out over the edges of the cake when added.

To the middle of the frosting layer, pour in a layer of caramel sauce. Do not pour in more than can be contained within the pipped border. Carefully spread it out into an even layer.

Place the cake in the freezer or refrigerator to chill and set for 10-15 minutes before continuing assembly.

Place another cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently. (Note: If you are using three 6 – inch cake layers, then you will need to repeat the earlier process of adding a cream cheese frosting layer, pipping a border, and filling with caramel sauce before placing the final cake layer on top.)

Cover the entire cake with a thin layer of frosting to create a crumb coat. Smooth out the sides as much as possible. Chill the cake for about 20 minutes before using the remaining frosting to completely cover and frost the cake.

(Optional For Decorating) To the bottom edge of the cake, create a rim with the remaining pretzels crumbs and additional broken pretzel pieces. In a small microwavable bowl, combine chocolate chips with milk. Microwave in 20 second intervals, stirring after each interval, until the chocolate is completely melted and smooth. The consistency of the chocolate should be pourable. Spoon the chocolate onto the top of the cake and spread to cover. Create some drips down the sides of the cake using either a spoon or a squeeze bottle filled with the chocolate. Use any remaining cream cheese frosting to create dollops around the edge of the cake and press in additional pretzels as decoration. Add chocolate sprinkles if desired.

Let the chocolate topping completely set up before slicing. This cake should serve approximately 12 people. Enjoy!

Note: Cake is best enjoyed the day it is made. Pretzel pieces used for decorating will soften and lose their crunch with time. If leftovers remain, make sure to store in an air-tight container.

Easy Strawberry Blondies with Cream Cheese Icing

Serves 16 Small Bars (or 9 Large Bars)

Total Time One Hour

Ingredients

  • Blondies
    • 1 / 2 cup (8 tablespoons) unsalted butter
    • 1 cup light brown sugar, packed
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 / 2 teaspoon salt
    • 1 / 2 cup strawberries, diced
    • 1 teaspoon cornstarch
  • Cream Cheese Icing
    • 2 ounces cream cheese
    • 2 cups powdered sugar
    • 2 tablespoons milk
    • 1 / 4 teaspoon vanilla extract
    • pinch of salt

Preparation

Blondies

Preheat your oven to 325 degrees Fahrenheit and line an 8 x 8 square baking pan with parchment paper.

In a large mixing bowl, whisk together flour and salt. Set aside.

In a small sauce pan, melt your butter over medium heat. Once melted, remove from heat and transfer to a medium sized mixing bowl. Add in the brown sugar. Stir to combine. Add in the vanilla extract and egg and combine again.

Add the wet ingredient mixture to your large mixing bowl of dry ingredients. Stir to combine completely.

Using a sharp knife, dice a half of a cup of strawberries. Remove excess moisture with a clean towel by gently blotting the strawberries on a work surface. Place into a small bowl then add your corn starch. Gently stir to distribute and completely cover the strawberries with the cornstarch. Pour the strawberries into your large mixing bowl and fold into the batter.

To your lined baking pan, pour in your batter.. Make sure the batter spreads out across the entire pan, reaching into the corners as well.

Place in the oven and bake for 25-30 minutes or until the edges are golden and the middle is set. Let cool completely in the pan.

Cream Cheese Icing

While the blondies are cooling, prepare your cream cheese icing. To a saucepan, add the cream cheese, powdered sugar, vanilla extract, milk and pinch of salt. Place over low heat on the stovetop, using a whisk to stir constantly. Stir until the cream cheese melts and no clumps of powdered sugar remain. Remove from heat and use either a spoon or a piping bag to ice the blondies. I choose to use a small amount of icing to create a pattern when making these, however, there is plenty of icing to completely cover the entire pan of blondies.

Enjoy!

Soft and Gooey S’mores Stuffed Cookies

Serves 10 Large Cookies or 20 Regular Cookies

Total Time 1 Hour 30 Minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 graham crackers, full sheets
  • 1 1/2 cup chocolate chunks or chips, semi-sweet or dark
  • 10 – 20 marshmallows, standard size

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a large mixing bowl, use a mixer to cream together butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Using a food processor or high speed blender, finely pulse/crush the 6 graham cracker sheets. You may also add the graham crackers to a ziploc bag and use a rolling pin for this step instead. Make sure that no large pieces remain and that the mixture is only fine crumbs. You may use a fine mesh strainer to ensure this. Add the graham cracker crumbs to the dry ingredient mixture and combine.

Add your dry ingredients to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chunks and combine.

Use a 1 / 2 cup measuring cup to form dough into 10 large dough portions. If you would prefer regular size cookies use a 1 / 4 cup measuring cup and form 20 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Use the palm of your hand to slighty flatten the dough balls. Take one standard marshamllow and place in the center of each dough ball. Carefully fold the dough around the marshamllow so that you can no longer see the marshmallow. Place the dough ball seam side down on the baking sheet. Do this for each cookie.

Cover the baking sheets with either plastic wrap or aluminum foil and place into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in oily cookies that have spread too much.

Bake for 10-11 minutes for large sized cookies or 9-10 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears very soft. The cookies need to be left to completely cool and set up on the baking sheet for at least 10-15 minutes before removing.

Store in a closed container for up to three days. Enjoy!

The Most Outrageous Oreo Layered Cake

Serves 12 Slices (Approximately)

Total Time 2 Hours

Ingredients

  • Oreo Infused Milk
    • 1 cup milk
    • 8 oreo cookies (standard size)
  • Oreo Cake
    • 2 1/2 cups cake flour (substitute all-purpose flour)
    • 2 teaspoons baking powder
    • 1 / 2 teaspoon salt
    • 3 / 4 cup unsalted butter, room temperature
    • 1 1/2 cups granulated sugar
    • 3 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 3 / 4 cup of the oreo infused milk, room temperature
    • 12 oreo cookies (standard size)
  • Oreo Cream Cheese Filling
    • 36 oreos (equal to a standard 14 oz package)
    • 8 oz cream cheese
  • Vanilla Cream Cheese Frosting
    • 16 oz (2 standard sized packs) cream cheese, room temperature
    • 1 cup unsalted butter, slightly cooler than room temperature
    • 8 cups powdered sugar
    • 1 teaspoon vanilla extract
    • pinch of salt
  • For Decorating (Optional)
    • 1 / 2 cup chocolate chips
    • 2 tablespoons milk
    • Oreo cookies

Preparation

Oreo Infused Milk

Add one cup of milk and 8 oreos to a bowl. Use a spoon and gently stir together, completely covering the oreos with the milk. Let sit for 10 minutes.

Strain this mixture through a fine mesh strainer and set aside to use as directed in the recipe.

Oreo Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a large mixing bowl, use a mixer to cream butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder and salt.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and 3/4 cup of oreo milk to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated. Avoid over mixing as this will cause the cake to become dry once baked.

Use a sharp knife or a rolling pin to break 12 oreos into small pieces. Do not finely crush the oreos. Carefully fold the oreo pieces into your batter until just incorporated.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Oreo Cream Cheese Filling

While the cakes are cooling, prepare the oreo cream cheese filling. Add 36 oreos to a high speed blender or food processor. Pulse until the oreos resemble a fine crumb and no large pieces remain. Add in the cream cheese and pulse/blend again until fully incorporated.

Using an additional cake pan lined with foil or plastic wrap, spread the oreo filling in an even layer. Place in the refrigerator to chill while you prepare the frosting. (Note: This is the same method used in my chocolate chip cookie dough cake recipe)

Vanilla Cream Cheese Frosting

In a large mixing bowl or in a standard mixer, beat the cream cheese and butter until light and fluffy (approximately 2 minutes). Add in vanilla extract and a pinch of salt. Gradually begin to add in powdered sugar and continue to mix. If the buttercream appears to thick to spread, slowly add in milk a tablespoon at a time until desired consistency is reached.

Cake Assembly

Level your cooled cakes with a serrated knife.

To a cake stand or large plate, spread a thin layer of your cream cheese frosting.

Place one of the cake layers onto the stand. Spread a layer of cream cheese frosting about 1/4 inch thick.

Remove the oreo filling layer from the refrigerator and carefully take the layer out of the pan. Place this layer onto your cream cheese frosting on your cake. Lightly press down.

Spread an additional 1/4 inch layer of cream cheese frosting

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a thin layer of frosting. Smooth out the sides as much as possible. This will be your crumb coat. Chill the cake for about 20 minutes before using the remaining frosting to completely cover and frost the cake.

(Optional: chocolate topping) In a small microwavable bowl, combine chocolate chips with milk. Microwave in 20 second intervals, stirring after each interval, until the chocolate is completely melted and smooth. The consistency of the chocolate should be pourable. Add in black food coloring until desired color is achieved. Use a spoon to create large puddles around the top of the cake (as shown in the photo) and some drips down the sides of the cake. Before the chocolate hardens, use remaining cream cheese frosting to create dollops around the edge of the cake and press in oreo cookies as decoration.

Let the chocolate completely set before slicing. This cake should serve approximately 12 people. Enjoy!

Note: Cake is best enjoyed the day it is made. Store in an air-tight container if leftovers remain.

Double Dark Chocolate Chunk Muffins

Serves 12 Muffins

Total Time Less Than One Hour

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 / 2 cup cocoa powder (I use Dutch-processed)
  • 1 cup light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 / 2 teaspoon espresso powder (optional, to enhance chocolate flavor)
  • 1 / 2 cup whole milk, room temperature
  • 2 eggs, room temperature
  • 1 / 2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cup dark chocolate chunks

Preparation

Preheat oven to 350 degrees Fahrenheit. Fill a standard muffin tin with 12 liners. Set aside.

In a large mixing bowl, combine the all-purpose flour, cocoa powder, brown sugar, baking powder, salt and espresso powder (optional). Whisk together and make sure no clumps remain.

In a separate mixing bowl, whisk together the milk and eggs. It is important that your milk and eggs are room temperature or you will have a curdled batter when combining with the melted butter in the next step.

Add the milk-egg mixture to your dry ingredients along with your melted butter. Stir until just combined. Pour in the chocolate chunks, reserving some to top your muffins with, and stir again.

Divide the batter evenly between the muffin liners. Top with the remaining chocolate chunks. Place into the oven and bake for 20-25 minutes, or until an inserted toothpick comes out clean.

Enjoy while warm! These are best consumed the day they are made but may be stored in a closed container and warmed up again before eating.

Extremely Thick and Chewy Kitchen Sink Cookies

Serves 10 Large Cookies or 20 Regular Cookies

Total Time One Hour

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 / 2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cup chocolate chips (semi-sweet or dark)
  • 3 / 4 cup or 16 unwrapped caramel candies, cut into 1/4″ pieces
  • 1 / 2 cup pretzels, broken into small pieces

Preparation

Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.

In a stand mixer or large mixing bowl, cream the butter, brown sugar and granulated sugar (approximately 3-4 minutes, scraping the sides of the bowl and beater after the first 2 minutes). Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.

In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Add this dry ingredient mixture to the other large mixing bowl. Stir to combine or use the paddle attachment on your mixer. It should come together as a thick dough. Pour in the chocolate chips, caramel candies and pretzels and combine.

Place the dough into the refrigerator to chill for 30 minutes. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.

Use a 1 / 2 cup measuring cup to form dough into 10 large dough portions. If you would prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 20 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.

Bake for 10-12 minutes for large sized cookies or 9-11 minutes for smaller sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears soft. Let the cookies completely cool and set up on the baking sheet for at least 10 minutes.

These are best consumed the day they are made! Note that the pretzels will soften and lose their crunch with time.

Enjoy!