Vampire Doughnuts

How's this for a quick and easy Halloween treat?!  Halloween is just days away, and if you are like me, intricate Halloween treats are not happening this year.  To quote my little brother, "Ain't nobody got time for that!"  I guarantee you will have time for these though.  Heck, you can even make them in the car on the way to the party!  Not that I did that...  Grown ups love these because they are doughnuts, kids love them because they look awesome and have plastic vampire teeth and because they are doughnuts.  I love them because I can make them in the car.  

Vampire Doughnuts

Doughnuts
Plastic Vampire Teeth (don't use real ones, the vampires might get mad)
Red and Brown M&Ms

Place the doughnuts on a serving tray (or leave them in the box!) Place a set of vampire teeth in the hole of each doughnut.  Place two M&Ms on the doughnut to make eyes.  

Enjoy!  -Cardamommy

White Cheddar Sour Cream Apple Raisin Pie

I've been planning to make an apple pie for a little while now, but I wanted it to be special.  I wanted to do something a little different, not just a plain old ordinary apple pie.  Don't get me wrong, I love plain apple pie!!! I just also really love to try new things.  For some weird reason, while I've been thinking about this pie, I've also thinking about this apple rice pudding.  I actually haven't made it in years, but I love it.  The flavor is wonderful and the raisins and cheese in it are brilliant!  I knew I wanted to do a cheddar crust with this pie, so I decided to base the rest of it on that rice pudding.  The sharp white cheddar crust is perfect with the sour cream apple raisin filling and the brown sugar crumble on top.  More white cheddar is mixed into the filling, and even more white cheddar is sprinkled on top of the crust.  A delightful blend for a delicious pie!

White Cheddar Sour Cream Apple Raisin Pie

Crust:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
14 Tablespoons cold butter 
6 Tablespoons shortening
1 cup (4 ounces) sharp white cheddar cheese, grated
6 Tablespoons cold water
1 ounce (about 1/4 cup) sharp white cheddar cheese, grated (for topping the pie)

Apple Filling:
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup sour cream
1 egg
1 teaspoon vanilla extract
3 pounds apples, peeled and sliced
1 cup raisins
3 ounces (about 3/4 cup) sharp white cheddar cheese, grated

Brown Sugar Crumble:
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1 teaspoon cinnamon
2 Tablespoons butter, melted

Preheat the oven to 425F.

For the pie crust, place the flour, sugar, and salt in a food processor (if you don't have a food processor, just use a large bowl and cut in the butter with a pastry blender), and pulse several times to blend.  Place the cold butter and the shortening over the top of the flour mixture in the food processor, and pulse 20 to 25 times, or until the mixture is crumbly.  

Pour the pie crust mixture into a large bowl and stir in the grated cheese.  Sprinkle the water over the top.  Toss and press the mixture together with a large spoon until it forms a ball.  Divide the dough in half and form into disks.  On a floured surface, roll out one half of the dough, and fit it into your pie plate.  

For the apple filling, in a large bowl, whisk together the sugar, brown sugar, flour, cinnamon, nutmeg, and salt.  Stir in the sour cream, egg, and vanilla extract until smooth.  Fold in the apples, raisins, and grated cheese.  

For the brown sugar crumble, in a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter. 

Pour the apple mixture into the prepared pastry, then sprinkle the brown sugar crumble over the apple mixture.  Roll out the remaining crust and cut it into strips.  Make a lattice crust over the top of the apple filing, then seal and crimp the edges. 

Bake for 15 minutes, then reduce oven temperature to 375 and bake for an additional 45 to 60 minutes, or until the filling is bubbling.  If the crust gets too brown, loosely cover with foil.  During the last 10 to 15 minutes of baking, sprinkle the remaining 1/4 cup of cheese over the top of the pie.  Remove the pie from the oven and let cool completely on a cooling rack.  Makes 8 servings.

Enjoy!  -Cardamommy

Caramel Nut Mini Chip Cookies

The other day at the store, I found some cinnamon pecans in the ice cream topping section.  Of course I bought them.  Who wouldn't?  I popped open the can and they smelled amazing.  They tasted kind of awesome too.  So I decided to put them in cookies.  I mean, what else would I do with them?  I saw this cookie recipe recently, and decided that they would be the perfect delivery vehicle to carry loads of cinnamon pecans and mini Rolos to my stomach.  Makes sure to leave space between the cookies as they will spread a little, and the caramel may ooze out as well.

Caramel Nut Mini Chip Cookies

1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup oats (old fashioned or quick), ground to a course flour
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
8 ounces mini Rolos
1 cup chopped cinnamon pecans (I found mine in the ice cream topping aisle), or use regular chopped pecans
1/2 cup mini chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg and vanilla until blended.  Add the ground up oats, flour, baking soda, baking powder, and salt, and beat until just combined.  Stir in the Rolos, cinnamon pecans, and mini chocolate chips.

Scoop the dough into 2 tablespoon size balls, and place on the prepared baking sheet, leaving several inches of space between them to spread.  Bake in the preheated oven for 12 to 13 minutes, or until golden brown at the edges.  Remove cookies from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to finish cooling.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Orange White Chocolate Muffins

    

On Sunday for breakfast, my mom told me that she had two new muffin recipes for me to try out. I picked the Orange and White Chocolate Muffins. These muffins are  very delicious and my family and I loved them. I hope that you like them too!  Original recipe found here.

Orange and White Chocolate Muffins

1 2/3 cups flour
1/3 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
6 tablespoons vegetable oil
1 egg
3/4 cup milk
1 orange( zest and juice)
3/4 cup white chocolate chips

Preheat oven to 400 degrees.

     In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and sugar.  
     In a small bowl mix together the oil, egg, milk, the zest of the orange, and the juice of the orange.
     Pour the wet ingredients into the dry ingredients. Mix it until the wet ingredients blend with the dry ingredients. It will be lumpy and that is okay. Stir in 3/4 cup white chocolate chips. Grease a normal size muffin tin with twelve muffin cups. Put the batter in the muffin tins and fill it 2/3 of the way full. Bake for 15 minutes or until a toothpick inserted into a muffin comes out clean. Cool on a rack. Makes 12 muffins.

Enjoy!  -Hungry Puppy M       

Orange Pistachio White and Dark Chocolate Chip Cookies

So I decided to make a Japanese Cotton Soft Cheesecake the other day.  Everything was going totally great until my five egg whites refused to whip up. I couldn't even believe it.  That has never happened to me before!  I was so irritated.  So I had 5 refuse to be whipped egg whites along with 5 extra yolks that needed to be used sooner rather than later. I was totally wracking my brain on what to make, but then remembered that my cookie list was way long!  So I made 3 batches. Since I've had my eye on these cookies for a while now, they were on the list.  The hint of orange, salty pistachios, rich chocolate and sweet white chocolate are perfect in a crisp chewy delicious cookie.  Original recipe found here.

Orange Pistachio White and Dark Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
Zest of 1 small orange
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pistachios
3/4 cup white chocolate chips
3/4 cup semi sweet or dark chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, granulated sugar, brown sugar, and orange zest until light and fluffy.  Beat in the eggs and vanilla extract until incorporated.  Add the flour, baking soda, and salt, and beat until just combined.  Stir in the pistachios, white chocolate chips, and semi sweet chocolate chips.

Drop 2 tablespoon sized scoops of dough onto the prepared baking sheet and bake for 10 to 12 minutes, or until the edges are golden and the tops are set.  Remove the cookies from the oven and let cool for several minutes on the pan.  Transfer the cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Double Chocolate Oreo Cupcakes with Brownie Buttercream Frosting

We had a barbecue for a church activity, so I had to come up with a fabulous dessert to bring.  When I asked my Hungry Puppies what they thought, cupcakes was the answer.  With chocolate frosting. I was slightly inspired by the Brownie Batter Oreo Cookies that are everywhere right now, so I came up with these.   Chocolate cupcakes with chocolate chips and Brownie Batter Oreo chunks, topped with brownie buttercream frosting and an extra Brownie Batter Oreo.  These cupcakes are so full of chocolatey goodness they are irresistible! Original cupcake recipe found here.  Note:  If you don't have Brownie Batter Oreos, just use regular Oreos, or chocolate cream Oreos.

Double Chocolate Oreo Cupcakes with Brownie Buttercream Frosting

Cupcakes:

1 box chocolate cake mix

1/2 cup oil

3 eggs

1 teaspoon vanilla extract

3/4 cup milk

1/2 cup sour cream

1/2 cup mini chocolate chips

12 Oreos, chopped

Frosting:
1/2 cup (1 stick) butter, room temperature
1/2 cup shortening
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 1/2 teaspoons meringue powder
1/2 cup cocoa powder
3/4 cup brownie mix (powder)
3 cups powdered sugar
3 - 4 Tablespoons milk
12 Oreos, cut in half

Preheat the oven to 350F.  Place cupcake papers in 24 muffin cups.

For the cupcakes, in a large bowl, stir together the cake mix, oil, eggs, vanilla, milk, and sour cream until well blended.  Add the mini chocolate chips and chopped Oreos, and stir until evenly distributed.  

Spoon the batter into the prepared cupcake papers, filling each about 3/4 full.  Place the cupcakes in the oven and bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.  Remove cupcakes from the oven.  Take the cupcakes out of the pan, and let cool completely on a cooling rack before frosting.

For the frosting, cream together the butter, shortening, vanilla, butter flavoring, and meringue powder until smooth.  Add the cocoa powder and brownie mix and beat until incorporated.  Add the powdered sugar and beat until smooth (frosting will be thick).  Beat in 2 tablespoons of milk until incorporated.  Beat in the remaining milk a little at a time if needed to reach the desired consistency.

Spread or pipe the frosting onto the cooled cupcakes.  Top with an Oreo half.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

Biscoff Apple Pie with Browned Butter Crust

I'm not obsessed with all things browned butter, but I think that it definitely has its place.  Like in brownies, and chocolate frosting, and cookies.  And now in pie crust.  I totally did this, and it was totally amazing.  Also, Biscoff cookie butter on apples is so perfect, so isn't it totally a no brainer to put it in my apple pie?  And wrap the whole thing up in a crazy delicious browned butter crust?  You. Are. Welcome.  Original pie crust recipe found here.

Biscoff Apple Pie with Browned Butter Crust

Biscoff Apple Filling:
3 pounds peeled, sliced apples
2/3 cup granulated sugar
3 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon cloves
3/4 cup Biscoff cookie butter spread, warmed in the microwave

Browned Butter Crust:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
16 Tablespoons (2 sticks) butter, browned and chilled and cut into small chunks
6 Tablespoons shortening
6 to 8 Tablespoons cold water

Preheat the oven to 375F.  Set aside a 9 inch pie plate.


In a large bowl, toss together the sliced apples, sugar, flour, cinnamon, and cloves, until the apples are evenly coated.  Set aside while you make the crust.

For the pie crust, place the flour, sugar, and salt in a food processor (if you don't have a food processor, just use a large bowl and cut in the butter with a pastry blender), and pulse several times to blend.  Place the cold browned butter and the shortening over the top of the flour mixture in the food processor, and pulse 20 to 25 times, or until the mixture is crumbly.  

Pour the pie crust mixture into a large bowl and sprinkle 6 tablespoons of the water over the top.  Toss and press the mixture together with a large spoon until it forms a ball, adding the remaining water if necessary.  Divide the dough in half and form into disks.  

On a floured surface, roll out one half of the dough, and fit it into your pie plate.  Pour the apple mixture into the prepared pastry.  Spoon the warmed Biscoff evenly over the top of the apple mixture.  Roll out the remaining crust and place it on top of the apple mixture.  Seal and crimp the edges, and cut several slits in the top crust to vent the steam.

Bake the pie for 60 to 80 minutes, or until bubbly.  If the crust starts to brown too quickly, loosely cover with a piece of foil.  Remove pie from the oven and let cool.  Makes about 8 servings.

Enjoy!  -Cardamommy

Birthday Cake Cookie Stacks

For my Hungry Puppy's birthday party, she and her friends built these cute little birthday cake cookie stacks.  Since I always make birthday treats for my Hungry Puppies to share with their classes at school, we decided to get two out of one and do cookie stacks for school as well.  This saved me some trouble because all I had to do was double the cookie recipe, and I had enough for both events.  These little treats are relatively simple, and really don't take long to put together.  Rolling and cutting the dough is the most time consuming part, but this cookie dough doesn't need to chill!  It is my favorite roll out cookie dough and is so easy to work with.  After you bake and cool your cookie circles, just swirl on some frosting (and yes, these use a lot of frosting!), stack them up, sprinkle with your favorite sprinkles and throw on a candle.  Easy, fun, and cute!

Birthday Cake Cookie Stacks

Cookies:
1 cup (2 sticks) butter, room temperature (you can substitute 1/2 cup shortening)
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Frosting:

1/2 pound (2 sticks) butter

1 cups vegetable shortening 

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon butter flavoring

1/2 teaspoon almond extract

1 tablespoon meringue powder

2 pounds confectioners’ sugar, sifted

4 tablespoon milk (if needed)

Desired colors of food coloring

Sprinkles

18 birthday candles, cut in half

Preheat the oven to 400F.  Line a baking sheet with parchment paper.

Cream together the butter and sugar until light and fluffy.  Beat in the egg, vanilla, and almond extract until well blended.

In a separate bowl, whisk together the flour, baking powder, and salt.  Add flour mixture to the creamed mixture, 1 cup at a time, beating after each addition until incorporated.

Divide the dough into two balls.  Roll out one ball of dough on a floured surface to about 1/8 inch thick.  Using a 3 1/2 inch round cookie cutter, cut 18 circles.  Repeat the process using a 2 1/2 inch round cookie cutter to cut 18 circles, followed by a 1 1/2 inch round cookie cutter to cut 18 circles, using the second ball of dough and rerolling scraps as needed.  (If desired, you can use a 1/2 inch round cookie cutter to cut a tiny 4th tier.)

Carefully place the circles on the prepared baking sheet.  Bake in the preheated oven for about 7 minutes, or until a light golden brown on the edges.  Remove cookies from the oven and let cool for a couple of minutes on the pan, then transfer to a cooling rack to cool completely before assembling.  Repeat with remaining dough circles.

For the frosting, combine the butter, shortening, and salt in a large bowl and beat on low speed for 5 minutes. Add the vanilla, butter flavor, and almond extract and beat until well blended. Turn off the mixer and add the meringue powder and half of the confectioners’ sugar. Mix on the slowest speed the mixer has. Mix in the remaining sugar 1/2 cup at a time, until all the sugar is mixed in. Beat in any desired food coloring to reach desired shade.  Turn the mixer up to medium and beat until smooth and creamy. This should take about 5 minutes. If the icing seems too thick to spread, beat in enough milk until the desired consistency is reached.

To assemble the cookies, set out a large, medium, and small cookie on your work surface.  Place some frosting in a piping bag with a large star tip, and pipe a swirl of frosting on the top of each cookie.  Carefully stack the medium cookie on top of the large on, and the smallest cookie on top.  Sprinkle with sprinkles, and place a candle in the top.  Repeat with remaining cookies.  Makes about 18 3-tiered cookie stacks.

Enjoy!  -Cardamommy

S'Mores Layer Cake

Holy Birthday Cake, right? My oldest Hungry Puppy is turning 10 in a few days, and her party is tonight!  She requested a s'mores cake, so we had to really go for it.  I did a lot of conceptualizing on this cake.  Should it be a brownie type cake? How many layers?  How should be incorporate the graham cracker element?  So many decisions!  We finally came to this conclusion, though, and it is totally a winner.  And it looks amazing too, doesn't it?  I started with a graham cracker cake layer (modified from this recipe), topped with graham cracker marshmallow cream filling, a chocolate cake layer, more marshmallow filling, another graham cracker cake layer, then hot fudge over it all.  Oh yes hot fudge.  Sprinkle some graham crackers, chocolate bar pieces, and marshmallows on top and it is finished!  Happy Birthday to my girl!!

S'Mores Layer Cake

Graham Cracker Cake:
3/4 cup all purpose flour
2 1/4 cups graham cracker crumbs
3 3/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup milk

Chocolate Cake:

3/4 ounces semi-sweet chocolate chips   

1/3 cup milk    

1/3 cups hot water   

1/3 cup mayonnaise 

1 large eggs  

1/2 teaspoons vanilla extract 

3/4 cups granulated sugar

3/4 cups all-purpose flour  

1/3 cup unsweetened cocoa powder 

3/4 teaspoons baking soda 

1/4 + 1/8 teaspoons baking powder  

1/4 teaspoon salt 

Graham Cracker Marshmallow Cream Filling:
2 jars (7 ounces each) marshmallow cream
1 cup shortening
2/3 cup powdered sugar
1 1/2 teaspoons clear vanilla
pinch of salt
1 Tablespoon hot water
2 full graham cracker sheets, broken into bite size pieces
1 jar (12 ounces) hot fudge sauce, warmed up until pourable
Mini marshmallows, graham cracker pieces, chocolate bar pieces, to garnish


Preheat the oven to 350F.  Spray 3 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly spray the parchment. Set aside.

For the graham cracker cake, whisk together the flour, graham cracker crumbs, and baking powder in a medium bowl.  Set aside.  In a large bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, until blended.  Beat in the vanilla extract.  Beat in 1/3 of the flour mixture, followed by 1/2 of the milk, then repeat.  Add the remaining 1/3 of flour mixture and beat until just incorporated.

Spread half of the batter evenly in the first prepared pan, and the other half in the second pan (the third pan is for the chocolate cake layer).  Bake the cakes for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes.  Turn the cakes out of the pans and peel the parchment off of the bottoms.  Let cakes cool on a cooling rack.

While the graham cracker cakes are baking , make the chocolate cake layer.  In a small microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 30 seconds, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.

In a large bowl, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Pour the batter into the prepared pan.

Bake the cake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on cooling rack for about 10 to 15 minutes.  Turn the cake out of the pan and peel the parchment off of the bottom.  Let cake cool on a cooling rack.

For the marshmallow cream frosting, beat together the marshmallow cream, shortening,  powdered sugar, vanilla, salt, and hot water until light and fluffy.  Stir in the graham cracker pieces.

To assemble the cake, place a graham cracker cake layer on a cake stand or serving plate.  Spread half of the marshmallow cream filling on top.  Place the chocolate cake layer on top, and spread the remaining marshmallow cream filling on top.  Place the remaining graham cracker cake layer on the very top, and pour the hot fudge over the cake, letting it run down the sides.  Sprinkle the top with mini marshmallows, chocolate bar pieces, and graham cracker pieces.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy