Hullo! Due to the Hoods succumbing to human bodily weakness, I’ve volunteered one of my staple baked good recipes – macaroons! (Note the two O’s – I’m talking about the coconut haystacks, not the pastel hamburgers.) While my friends know me most for my cookies, macaroons are my staple for when I need to show up somewhere and make an impression. They can be as simple or as complex as you’d like – this recipe is for the bare bones version, but feel free to get fancy! (more…)
So… I’m a sucker for cute things. I mean, just look at my cat. ADORABLE. So it stands to reason when this adorable recipe via cookingclassy came across my Facebook page, it HAD to be done. Check out the d’aww levels inherit in these…
This banging, melting recipe is going to ruffle some feathers, but its not too nerve inducing!
18 Oreos, crushed or about 1 3/4 cups (260 g)
2 1/2 Tbsp (38 mL) butter, melted, separated
2 pkg (16 oz or 460 g) cream cheese, softened
1/4 cup (50 g) and 2 Tbsp (25 g) white granulated sugar
2 large eggs
1/2 tsp (3mL) vanilla flavoring
1 1/3 cups (300 g) White Chocolate Chips
1/3 cup (80 mL) of heavy cream
25 fairy small strawberries (one for each square)
Canned whipped cream
Start by lining your pan with tinfoil (aluminium for all you fancy pants Europeans out there). Use two sheets, each the width of the pan, and overlap them at 90* angles so that your pan is fully lined and the foil drapes over the side. This is a make-shift spring form pan of sorts; it will help you lift the cheesecake out when it’s time for the cuttin’.
Then use about a third of your butter to grease the pan. I used a kitchen brush, but a paper towel can be used in lieu of your fingers or any household pets.
You’re going to make the crust by venting all of your frustrations on those poor, unsuspecting Oreo cookies. I put mine in a bag and wrapped them in a towel to prevent explosions and beat them senseless using a family heirloom (not kidding, that rolling pin is over 40 years old!)
After you have crafted your Oreos into a chunky mess, transfer them to a bowl and add your remaining melted butter. Stir them around with a fork for a bit until they have an even, glossy sheen. Then you place them in your baking dish on top of foil, butter, and all. Using the bottom of a cup, smoosh the cookie bits into a flat crust.
To create the filling, place your cream cheese and sugar into a medium bowl and beat on low with your electric mixer until smooth. (The most astute of you will notice at this point that Chip Mom totally left out an entire package of cream cheese when making these…. WHOOPS!)
Add your vanilla and eggs and blend thoroughly together. Set this bowl aside.
In a small, microwave safe bowl, place your cream and white chocolate chips. Microwave at 50% power in 30 second intervals, stirring in between, until you have created a smooth mixture. Add this to your cream cheese mix and blend again. .
Tap the bottom of the bowl on the counter to release any trapped air bubbles (about 30 times) and the pour over your crust.
Bake in the oven for 40 minutes, turn off your heat without opening the door and let the cheese cake rest in the oven for 15 minutes, after which it hangs out on the counter for another half hour. Then this lazy little jerk gets to sit in the fridge for 6 hours (or 3 in the freezer).
After the cake has chilled, use a sharp knife to cut it into 25 even squares. .
The bravest among us would take this moment to make their own whipped cream with heavy cream and powdered sugar, but after this bad boy got to lay about for hours on end it was Chip Mom’s turn to be lazy! I dolloped a circle of canned whip cream on top of each square. I then placed a strawberry in the center, finally topping the little morsels with a dot of the white stuff.
BOOM! Instant Santa Hat. Instant Adorable. Instant hit at the party.
One word of warning, however. The cream falls rather quickly, so I’d recommend assembling these little goodies at your get-together site. Either that or you can sit down and eat the whole pan, but I wouldn’t recommend it!
Until next time ChipWINners, remember: Mama luvs ya!
Hey Everybody! For those not in the know, I am currently located in a one stoplight town in rural Arkansas. I am not a native to the South, so I hadn’t experienced the divine delectable-ness of today’s culinary adventure until recently. I was missing out! But now, my dears, you don’t have to live another day without the gleeful wonderment that is…
A basic batter that makes your hands look like you’ve murdered some poor soul. If you don’t want to attempt the batter, or just want even quicker version, see my cake cookie recipe for a workable substitution!
1 1/3 cup flour
2 Tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup butter at room temp.
1 cup sugar
2 Tbsp buttermilk
2 tsp Apple Cider Vinegar
1 tsp vanilla
2 Tbsp red food coloring
1 pkg of cream cheese
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar
Because when you eat them, you’ll be happy enough to float away. You will also want them all to yourself.
LADIES AND GENTLEMEN, START YOUR OVENS! We’re about to have a grand old time! Set the temp at 375* and lets dive in!
Blend your dry ingredients (flour, cocoa, baking powder, baking soda, and salt) in a small bowl. The fun part about having both baking powder and soda is that each one causes the batter to rise at different times during the baking process. Including both of these in a recipe means we’re going for maximum fluffiness.
Using your mixer, cream the butter and sugar together until it is, you guessed it: fluffy.
This is where your kitchen turns into something of a crime scene drama if you’re not careful. Add the buttermilk, vinegar, vanilla, and red food coloring (2 Tbsp is A LOT of food coloring).
Watch out for splash back, it stains. Mix until everything is really combined and use your spatula to scrape down the sides of the bowl to get all the bits if need be.
On a parchment lined cookie sheet (or silicone mat if you’re all fancy pants), use an ice cream scoop or similar spoon (I used a coffee spoon – sometimes cooking is about improvisation!) to plop even amounts of batter onto the sheet. Leave a good amount of room because these lil’ morsels are gonna get comfy and spread out.
Bake for 10 minutes. Pull out the tray and let it sit for a little bit before pulling off the cookies. Set aside on a rack to cool completely.
To make the filling, you take your softened butter, cream cheese, and vanilla and beat them soundly. Don’t worry, they deserve it. Then add your powdered sugar a bit at a time until it’s all incorporated. Blend for a few minutes until it gets soft and… fluffy!
Place a healthy dollop of frosting on the bottom of a completely cooled cookie. Use another to make a sandwich and WHAMADEBAM! Whoopie Pie.
Don’t forget to taste test!
As always, pictures of your wacky kitchen adventures are welcome over at the ChipMom Facebook page! And remember, Mama loves ya!
Box of white cake Food coloring
Oil Spoons / forks
Water Microwavable bowl or double boiler
Eggs Cookie sheet
Almond bark (vanilla) Parchment paper
Vanilla frosting Popsicle sticks or similar
Assorted bowls both big and small
Baking pans – 9 x 13 or two 8″ rounds
Q tips or paintbrush
Something to hold sticks upright such as:
~a foam block
~cake pop tray
~small cardboard box with holes in it
Get your mise en place on for this one for sure. Do it. Now. Get your stuff together and organize it in a way that makes sense to you. Then, preheat your oven to 350 degrees.
PART 1: CAKE DOUGH
First things first: prepare your cake mix according to package directions. Mine called for 1 1/4 cup water, 1/3 cup oil, and 3 egg whites. Mix them all together in a big bowl, with a smaller bowl standing by.
Now we’re going to half the batter and color it. You can choose whatever colors you’d like, but I’m going for a Halloween theme so I chose green and purple. Both make for a gross inside of an eyeball.
After splitting your batter evenly between the two bowls, color each bowl with a few drops of dye. I used gel food coloring for this step because it tends to hold its color better when mixed into batters or frosting, but the liquids do just fine and are generally pretty inexpensive. Mix your food coloring into the batter with a fork or spoon thoroughly until the color is fully incorporated.
After adding the color, line the bottom of your baking pan with parchment paper. This stuff is made of magic. Your cakes will come out of the pan so easily! If you want to make doubly sure of easy release, spray the parchment lined pan with cooking spray.
Pour each colored batter into a separate pan. Place in your oven to bake according to your cake mix package. Mine spent about 25 minutes in the dry sauna!
Your cakes are done when you can poke it with a toothpick or fork and it comes out clean. Place the pans out to cool for about 15 minutes.
While the cakes are cooling, its time to color your frosting! I went matchy-matchy with mine – I wanted a vivid green and a vivid purple – but again, use your discretion and be creative! Split your frosting evenly between two bowls and add food coloring as you did for the cakes. Mix thoroughly and set aside.
Are your cakes done cooling? Awesome! Flip them out of the pan onto a clean surface or cooling rack. Let them chill there for about 10 more minutes or until they are only warm to the touch.
While the cakes are hanging out pan-less on the counter, do yourself a favor and wash some bowls. Both you and your dishwasher will thank you later. Trust me, you’ll need them!
Right about then your lazy sous chef will finally show up…
When the bowls are washed and dried and the cakes are a bit cooler, its hulk-smash time! Take your cake and crumble it into a big bowl. The whole thing. Make it bits of fluff. Pull apart any chunks from the edges into pinky-nail sizes pieces or smaller. I find sometimes that running a fork through the crumble bowl helps pull apart any stick together chunks.
When you’ve crumbled, add the frosting to the bowl and mix together until you have an even, dough like consistency. Stick this into the fridge, it will make it more play-dough like and moldable. I had to repeat this process for my 2nd color cake.
So now you’ve got frosting dough chilling in the fridge. How do we turn this into eyeballs?
PART 2: DIPPING
For the eyeballs, you’ll need melted chocolate, a cookie sheet, popsicle or similar sticks, and a place for the chocolate to harden vertically.
Take the cooled dough out of the fridge and begin rolling the dough into balls about the size of, well an eyeball. If you’re not sure how big that is thing ping pong or golfball sized. If at any point the dough gets too sticky to work with, place it back in the fridge for a few minutes to cool down again. Eventually you’ll have rows and rows of multicolored balls.
Put them in the freezer. Yes, the freezer.
While you’re freezing your balls (/snicker), you’ll get the chocolate going.
I prefer a double boiler because it helps me keep the chocolate at a low, even heat for an extended period of time. If chocolate gets too hot, or gets water in it, or the temp fluctuates too much, the chocolate seizes up, gets lumpy, and is no longer useable.
If you don’t own a double boiler, I actually recommend using a microwave. You can microwave your chocolate at 15-30 second intervals, stirring in between until smooth.
But this is master level stuff.
Double Boiler time.
Once my double boiler is simmering, the chocolate goes in and slowly melts down. My favorite technique for getting my balls coated in chocolate (TWSS!), is to take one of the now hard cold spheres, dip one side in the chocolate, spear it on the chocolate side with a stick, swirl it in the chocolate to cover the remainder, tap off excess, and set aside to dry/cool. They’ll harden faster than you think because the balls in the center are cold. Nifty, huh?
Once the chocolate has hardened, I twist the cake balls off the stick and reuse them for the next round. I usually stick the uncoated cake balls back in the freezer in between so that they stay good and firm.
When all the cake balls are coated and dry, its time to decorate.
PART 3: EYEBALL IT UP
This part is super fun. You get to paint eyeballs. Creepy eyeballs. Lots of them.
For the decorating, I like liquid food coloring better than gel. Its easier to paint on and dries pretty quickly.
I started with three small portion bowls. In one went blue food coloring, red in the next, and in the final I mixed blue, yellow, and green to get an odd, zombie-like brown/black.
Dot in the center for a pupil. Smear a circle of blue around it for an iris. And then I got to have fun, cuz I’d put a little drop of red in a few places, and then smear it around with a toothpick for that “freshly-plucked-out-of-Mat-Cauthon‘s-skull” look. Set each one to dry!
Eventually you will have rows of little bloody eyeballs to give out to the little children. Or devour. Or just look at you, watching…always watching. (President Hoodie is upset with me because mine are staring at him from the counter right now. :3)
Using your wooden spoon, stir your ingredients until the eggs and oil are evenly distributed and there is no dry cake mix to be seen in the bowl. It should form a dough ball fairly quickly.
You then roll the dough into 1″ balls or about the size of a ping pong ball.
Place them on your cookie sheet about 2″ apart. You’ll need the space in a moment.
This is the fun part. You get to treat these cookie balls like Mario treats Goombas. Use the bottom of a glass to flatten the balls until they are about 1/4″ thick. Sorry, but there are no coins to be had inside… ONLY DELICIOUSNESS.
Bake them in the oven for 6 to 7 minutes. PRO TIP: Always start with the lower end time with cookies. You can’t unbake these suckers and the bottoms can go from golden to black pretty darn quick.
After you pull them out frost and decorate to your hearts content! The great thing about cake cookies is that you can play with flavor combinations. Those pictured below are yellow cake with Dreamcicle frosting, but I’ve done lemon and buttercream, chocolate and mint, and strawberry and cream cheese as well! So get adventurous, and if you would like to share your success, post a pic of your creations to the Chip Mom facebook page!