Frosting

Oreo Stuffed Brownies

April 10, 2014 by Kay 2 Comments

Oreo Stuffed Brownies are made with a home made brownie recipe that is stuffed with Oreo’s and topped with frosting and sprinkles.

These brownies are layers of pure bliss. You bite into the frosting, then comes the soft brownie bite and then you hit the crispness of the chocolate cookie and finally the creaminess of the cookie center. I love it when desserts give you layers of different textures.

The brownie mix in Oreo Stuffed Brownies is very thick so it will take a little bit to spread it in the pan and to cover the layer of Oreo’s. I used a canned frosting that come with the sprinkles but you could easily use the frosting recipe I used in this recipe, Espresso Brownies with White Chocolate Frosting.

This is a great item to make for a bake sale, the chocolate layers and frosting are really appealing and it’s hard to say no to a brownies, especially one with frosting and Oreo’s mixed in.

Layer half of the brownie batter in the pan.

Layer the Oreo’s

Add the rest of the brownie batter.

Love the color of the frosting with the sprinkles.

Don’t they look delicious?

Serve them along side a big glass of milk.

Enjoy!

Oreo Stuffed Brownies

Rating: 51

Yield: 9 x 13 Pan, 15 Bars

Oreo Stuffed Brownies

Ingredients

1 cup unsalted butter
2 ¼ cups sugar
4 eggs
1 ¼ cups cocoa powder
1 tsp. salt
1 tsp. baking powder
1 tbsp. vanilla extract
1 ½ cups flour
15 Oreos

Instructions

Preheat the oven to 350 degrees. Line a 9 x 13 pan with foil or parchment paper, this is optional. Spray with cooking spray.
In a saucepan on low heat, melt the butter and sugar. Heat just until boiling, the mixture will be glossy. Remove the pan from the heat and set aside.
In a mixer, beat the eggs, cocoa, salt, baking powder, and vanilla in a mixer until smooth. Add the hot butter/sugar mixture, mix until smooth. Add the flour and mix until combined.
Spoon half of the batter into the greased pan. Place the Oreos in even rows, 3 across and 5 down. Pour the remaining batter over the Oreos and gently spread to the edges of the pan.
Bake for about 30-35 minutes, until a toothpick inserted comes out clean.

Notes

Use your favorite kind of Oreo in this recipe.

https://www.lovefoodwillshare.com/oreo-stuffed-brownies/

Butter Cream Frosting

March 23, 2014 by Kay 5 Comments

Frosting is always better when the word butter is in the title. This is a soft and versatile Butter Cream Frosting recipe that can be used on many different desserts.

This is a classic recipe that only has four ingredients in it and you can color or flavor this frosting to your liking. Perfect for cupcakes, cakes or as a filling. This will become your go to frosting recipe!

A close up of the Butter Cream Frosting.

Pistachio Cupcakes frosted with Butter Cream Frosting

Enjoy!

Butter Cream Frosting

Ingredients

1 cup – 2 sticks – unsalted butter, softened
4 cups powdered sugar
2 tsp. clear vanilla
3 tbsp. milk

Instructions

In a mixer, cream the butter for 2 minutes. Add in the powdered sugar, 1 cup at a time and mix to combine. Add in the vanilla and milk, mix to combine.
Check the consistency of the frosting, if it feels a little stiff, add in another tablespoon of milk and combine.
Makes approx. 2 ½ cups of frosting. Use to frost cupcakes or cakes or use as a filling.

https://www.lovefoodwillshare.com/butter-cream-frosting/

Cinnamon Fudge Cake

March 17, 2014 by Kay 15 Comments

Cinnamon Fudge Cake is a decadent, chocolate & cinnamon filled cake that comes alive in your mouth and it makes you want more!

I don’t normally pair chocolate and cinnamon together, but in this case it really works. You bake this cake on a 9 x 12 baking sheet, so the cake to frosting ratio is perfect. I tend to like more frosting than cake, so this is the perfect cake for me.

When I bake goodies in my kitchen for my blog I tend to take some of the baked goods to work with me to share with my fellow co-workers. I will be honest with you, after my hubby Mr. B and I had a slice, it was evident that this cake would not be shared with my co-workers.

I will tell you that I microwaved my piece of cake for ab out 20 seconds and it helps to soften the frosting, and it is oh so perfect 🙂

Pour the batter onto a 9 x12 baking sheet.

This is the cake after it comes out of the oven.

Pour the frosting on the warm cake.

Spread the frosting over the cake.

Cinnamon Fudge Cake

Look at the frosting to cake ratio.

You can’t eat just one bite.

Eat two slices!

Two is better than one.

Cinnamon Fudge Cake

Enjoy!

Cinnamon Fudge Cake

Rating: 51

Yield: 15 Slices

Cinnamon Fudge Cake

Ingredients

For the cake:
½ cup butter
½ cup shortening
5 tbsp. cocoa
1 cup water
2 cups flour
2 cups sugar
½ cup half & half
2 tsp. vinegar
2 eggs
1 tsp. baking soda
2 tsp. vanilla
1 ½ tsp. cinnamon
For icing bring to boil:
½ cup butter
6 tbsp. half & half
4 tbsp. cocoa
4 cups powdered sugar
1 tsp. vanilla

Instructions

Preheat the oven to 400 degrees.
In a saucepan combine the butter, shortening, cocoa and water and bring to a rapid boil. Remove from heat and let sit for 3 to 5 minutes. Add the mixture to your mixer. On low speed, gradually add the flour mixture and mix until combined.
Add the vanilla, cinnamon and half & half and mix for 1 minute. Add the eggs one at a time and mix until combined being mindful not to over mix.
Lightly grease a 9 x 12 baking sheet. Pour the batter in the pan. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
For the icing: combine the butter, half & half, cocoa to a saucepan and bring to a boil, whisking constantly. Whisk in the powdered sugar until well blended. Stir in the vanilla. Spread on the hot cake and spread evenly. It’s important to add the icing while the cake is still warm.

https://www.lovefoodwillshare.com/cinnamon-fudge-cake/

Chai Cupcakes

February 18, 2014 by Kay 2 Comments

The ever popular chai tea is transformed into a cupcake and a tasty frosting tops off this unique dessert.

Chai Cupcakes

Are you a fan of Chai Tea? You can drink it hot or cold and has numerous spices in it.

Chai Cupcake with tasty frosting.

Chai tea is about the only tea that I like, the base is black tea but that comes in second to the taste of cinnamon, cardamom, ginger and cloves with a splash of black pepper.

I know the spices sound a bit strong, but actually the flavors blend well and the frosting really rounds out this dessert.

Chai cupcake

Enjoy!

Chai Cupcakes

Yield: 12 - 14 cupcakes

Chai Cupcakes

Ingredients

1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
Ground cinnamon

Instructions

In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes; sprinkle with cinnamon.

https://www.lovefoodwillshare.com/chai-cupcakes/

Adapted from Taste of Home

I was featured on Ivy and Elephants, What’s It Wednesday

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