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Dessert

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Chocolate Chip Cookies (Paleo)

Ooey, gooey, warm, chewy, chocolatey chunk cookies are my favorite. I totally loved these chocolate chip cookies as a kid.  Since I’ve been required to eat a gluten, grain, dairy, sugar, chicken egg and yeast free diet for the last year and a half, it’s been hard to find sweets that I’m actually able to eat, and man do I love a delicious baked good. I finally played around with a cookie recipe my best friend Kelly and I came up with, and the cookie caper has been solved, and they’re amazing!!!

Best Ever Paleo Chewy Chocolate Chunk Cookies

Ingredients (makes 12 giant cookies)

2 cups blanched almond flour (you can use almond meal, the cookies will just be a tad darker)

1/2 cup coconut flour

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup coconut sugar

2/3 cup vegan butter (I like this one)

2/3 cups almond butter

2 duck eggs (or 2 chicken eggs)

2 teaspoons vanilla extract

2 – 4 ounce chocolate bars (I used the 60% Dark Chocolate Bars from Ghiradelli), roughly chopped. This is where you can get creative and use your favorite chocolate bar, like these Chocolate Caramel Sea Salt ones.

Directions

  1. In a medium sized bowl combine flours, baking soda and salt and set aside.
  2. In a large sized bowl, cream together vegan butter and sugar and mix on low speed.
  3. Add in the almond butter and mix on medium until combined.
  4. Slowly add in eggs one at a time and vanilla extract.
  5. Once all of the wet ingredients are combined, add in flour mixture a 1/2 cup at a time, until well combined.
  6. Gently fold in chocolate chunks until combined.
  7. Place mixture in the fridge for about an hour (I know, torture).
  8. Preheat oven to 350 degrees F and prepare your baking sheet with a piece of parchment paper or silicone baking mat.
  9. With a large ice cream scoop (I like this one), scoop about a 1/2 cup of mixture onto your baking sheet.
  10. Bake at 350 degrees F for about 17 minutes or until the edges of your cookie are a golden brown color.
  11. Take out of the oven and try your best to let them cool completely before eating. And if you can’t wait, crumble that warm cookie baby over a nice big bowl of coconut milk vanilla ice cream, with sprinkles, and peanuts, and coconut whip cream and chocolate fudge and… well you get the picture

Want a secret tip to making all your cookies amazingly soft?  Don’t over bake them!  I know it’s super scary to pull those cookies out of the oven when they still look a little gooey in the middle, but don’t worry, it’ll be okay. I promise.  If you leave them in the oven until they look all the way done, you’ll get hard crunchy cookies and I’m totally not into that.  For soft chewy cookies, which is absolutely the only way to go, pull them out when they’re just golden around the edges and let them cool for about 1o minutes on the baking sheet until moving them to an wire rack.

Cookies

Now, grab a glass of ice cold almond milk, because we all know, “Milk was a bad choice,” and enjoy all your hard work and get a chuckle at my top 5 favorite Anchorman quotes, because why not.

5 – “I have many leather-bound books and my apartment smells of rich mahogany.”

4 – “I love lamp.”

3 –  “It’s so damn hot. Milk was a bad choice.”

2 – “You know I don’t speak Spanish.”

1 – “I’m in a glass case of emotion!

This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a little something if you click and purchase the product through the link.

Come join our Instagram Party @reallifecrafter

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0 In Baking

Cereal Killer Cake – Fruity Pebbles Marshmallow Cake

Ceral Cake

Cereal Killer Cake 1I’ve been dying (no pun intended) to do a throwback cereal themed cake and finally got around to it.  I loved waking up Saturday mornings when I was little, watching Saturday morning cartoons and eating my cereal! I came up with the idea when I grabbed this spoon at my mom’s shop and thought a Cereal Killer Cake would be, well, killer! The cake is my Not Your Basic Vanilla Cake base (recipe coming soon), made with Fruity Pebble cereal milk. The filling was made with homemade marshmallow cream and Fruity Pebbles were mixed in (think a little rice cereal treat like). I finished off the cake with a Vanilla Italian Buttercream and decorated with, you guessed it, more Fruity Pebbles!

Fruity Pebbles CakeYou can make this cake with any of your favorite cereals. It was so hard for me to decide, I almost picked a few. Fruity Pebbles, Fruit Loops and Lucky Charms were my fav. Can you see a bit of a rainbow theme going on here. You can find the cake recipe below.  For the marshmallow cream I used this recipe and mixed in 2 cups of Fruity Pebbles. For the Italian Buttercream I used this recipe from Food 52.

Rainbow Cake

Cereal Killer Cake - Fruity Pebbles Marshmallow Cake
Author: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: Two 8 inch Rounds
 
Ingredients
  • For the cake
  • 3 cups all purpose flour, sifted
  • 2 cups sugar
  • 2 cups Fruity Pebbles
  • 2½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup Fruity Pebble half and half (see below)
  • 1 cup oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • For the Fruity Pebble infused half and half
  • 2 cups half and half
  • 2 cups Fruity Pebbles
Instructions
  1. Preheat oven to 350 degrees and grease your baking pans
  2. In a medium sized bowl or stand mixer sift together dry ingredients
  3. Add your wet ingredients to your dry mixture and mix on low speed until ingredients combine and your flour is not trying to escape
  4. Increase mixer to medium and mix until ingredients are well incorporated
  5. Fold in your Fruity Pebbles, don't mix with the mixer, they'll get crushed.
  6. Divide your batter evenly between your pans and tap on the counter to get some of the air bubbles out
  7. Bake at 350 degrees for 25 to 35 minutes or until you can insert a toothpick and it comes out clean
  8. Remove cakes from oven and let cool completely before frosting
  9. While the cakes cool you can make your filling and frosting
  10. Assembly
  11. Once the cakes are cooled and your filling and frosting are ready, you can assemble your cakes
  12. Level your cakes and make sure they're even in size. You can also cut away and of the edges that are over baked
  13. Spread an even layer of the marshmallow filling between your cake layers and dirty ice your cake
  14. Place your cake in the fridge for 15 to 20 minutes
  15. Now you're ready to frost. Frost your cake with the Italian Buttercream. Don't worry if the outside isn't perfect, you're going to cover it up with cereal. Besides, this is a Cereal Killer cake, it's gonna be a little messy, he he.

Ceral CakeFruity Pebbles Dessert

Leave a comment and let me know what Cereal Killer Cake you’d make and if you try one I’d love to see it.  Come join the party on Instagram @tweedledeeaz and tag your Cereal Killer Cake photos with #tweedledeeazsweettreats

 

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0 In Baking

Strawberry Jam Ice Cream

Strawberry Jam Ice CreamStrawberry Jam Ice Cream

It’s National Ice Cream Month and I’m so excited to celebrate.  You definitely don’t need an excuse to enjoy a giant waffle cone of deliciously creamy ice cream, especially when it’s 110+ degrees outside. But this month, you should totally be indulging your sweet tooth with ice cream.  I mean, come on, ice cream has it’s own month! I love any kind of ice cream, but there’s something super yum about a fresh strawberry ice cream with a thick swirl of strawberry jam! This one is easy to make a packed full of strawberry flavor!

Strawberry Ice Cream

Strawberry Jam Ice Cream
Author: 
Recipe type: Dessert, Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 2 pints
 
Ingredients
  • 2 Cups Half and Half
  • 1 Cup Whole Milk
  • ¾ Cup Home made Vanilla Cane Sugar*
  • ½ Cup Strawberry Jam, divided (I made a quick strawberry compote** on the stove)
  • 2 teaspoons Vanilla Extract
  • -----------------------------------------------
  • *Homemade Vanilla Sugar
  • Add vanilla seeds from one vanilla bean to your cane sugar and mix together. Store the vanilla bean pod in with your sugar. You can continue to reuse the vanilla bean, just continue to add cane sugar when you run low and replace your vanilla bean when needed.
  • -----------------------------------------------
  • **Strawberry Compote
  • 1 cup fresh strawberries, diced
  • ⅛ cup water
  • 1 to 2 tablespoons homemade vanilla sugar
  • Add all ingredients to a small saucepan and bring to a boil
  • Reduce heat to low and reduce until strawberries thicken
  • You can add a small amount of cornstarch for a thicker compote if you want.
  • Notes: You can replace the whole milk with heavy cream if you want a super creamy ice cream.
Instructions
  1. Follow your the manufacturer's directions for your ice cream maker (I have to freeze my ice cream bowl for 24 hours before using)
  2. In a bow with a lid add the half and half, whole milk and sugar and whisk to combine. At this point, if you have time, refrigerate your mixture for at least 12 hours. This way, you get a nice, rich vanilla ice cream base.
  3. Next add half of your strawberry jam and mix to combine.
  4. Again, follow your manufacturer's directions to make your ice cream
  5. When ice cream is halfway done add the remainder of your strawberry jam
  6. Allow your ice cream to continue churning (my machine turns off automatically)
  7. When your ice cream is done, store in a resealable container in the freezer, or eat all of it right way.

 

Let me know what you think in the comments below, or if you have an ice cream flavor you’d like me to try out. Share your ice cream creations with me on Instagram with #tweedledeeazsweettreats

Photos and recipe by Brandi Van Leer

National Ice Cream Month

Also, check out this post from The House That Lars Built.  I was so excited to have our Strawberry Ice Cream photo featured with all of these fabulous instagrammers!

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0 In Baking

Banana Chocolate Cake – Bananas are the New Pineapple

Banana Chocolate Cake

Banana Chocolate CakeI’m on a roll with the banana and chocolate desserts and I’m totally thinking bananas should be the new pineapple this summer. This cake is two layers of chocolate cake, one layer of delicious banana cake and filled with a banana flavored buttercream. This cake takes the, well, it’s banana-licious!

Banana Chocolate Cake

Supplies

1 Layer Banana Cake
2 Layers Chocolate Cake
Banana Vanilla Buttercream
White Fondant
Yellow Food Color Gel (I used this one “nofollow””>here)
Brown Food Color Gel (I used this one here)
Small paint brush (used for food only)
Fondant sponge

Banana Chocolate CakeBanana Watercolor Cake

 

Banana Chocolate Cake
Author: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 Three-Layer Cake
 
Ingredients
  • For the Banana Cake:
  • 1½ cups flour
  • 1 cup sugar
  • 1¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup half and half
  • ½ cup oil
  • ⅓ cup banana, mashed
  • ½ teaspoon banana flavor
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon banana flavor
  • --------------------------------------------
  • For the Chocolate Cake:
  • 3 cups flour
  • 2 cups sugar
  • 2½ teaspoon baking powder
  • ¼ cup cocoa powder
  • 2½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup half and half
  • 1 cup oil
  • 4 eggs
  • 2 teaspoon vanilla extract
  • --------------------------------------------
  • For the Banana Buttercream:
  • 1½ cups butter, softened
  • 4-6 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon banana flavor
  • --------------------------------------------
  • White Fondant
  • Yellow Food Color Gel (I used this one here)
  • Brown Food Color Gel (I used this one here)
  • Small paint brush (used for food only)
  • Fondant sponge
Instructions
  1. Preheat oven to 350 degrees
  2. Grease three 8" round cake pans (you can also use an 11" x 12" x 2" sheet cake pan and an 8" pastry ring for the chocolate cake. I use this one and this one).
  3. For the banana cake, sift together dry ingredients
  4. Add all of your wet ingredients to your dry and mix on medium speed until just combined
  5. Pour the mixture into your prepared 8" cake pan and place in the oven
  6. Bake cake at 350 degrees for 25 to 30 minutes or until an inserted toothpick comes out clean
  7. While your banana cake is baking, prepare your chocolate cake mix (follow steps 3 - 6)
  8. Let your cakes cool for about 15 minutes, then transfer to a wire rack to cool completely
  9. Start making your buttercream while your cakes are cooling
  10. Once cakes are cool, you can trim your cakes to about a 2.5 inch layer (you just want to make sure they're the same size or, I like to wrap and freeze my cake layers for about 20 minutes, it makes it a little easier to trim
  11. Once your cake layers are prepared place on a cake board or cake stand and assemble your layers (chocolate cake, banana buttercream filling, banana cake, banana buttercream filling and finish with the last chocolate cake layer). Dirty ice your cake and place in the fridge for about 15 minutes.
  12. Roll out your fondant to about ⅛" thick and large enough to cover your entire cake
  13. Take your cake out of the fridge and frost with the banana buttercream and cover with your fondant
  14. Finally, paint on your bananas. I sponged on the yellow food color gel and then painted on the banana outlines
  15. To make the buttercream, add your softened butter and about two cups of your powdered sugar and mix on low until just combined
  16. Add 1 more cup of powdered sugar, vanilla extract, banana flavor and heavy whipping cream and mix until just combined
  17. At this point continue to add the rest of your powdered sugar until your desired consistency is reached. You want your buttercream to be thick enough to stay put on your cake, but still spreadable. If it gets too thick just add a little more heavy cream (1 tablespoon at a time)

Banana Chocolate Cake

I really, really love this cake. It’s the perfect combination of banana flavor and definitely satisfies my chocolate sweets craving. I want to see your version of this delicious cake. Share with me on Instagram with #tweedledeeazsweettreats

Photos and Recipe by Brandi Van Leer

This post contains affiliate links, which means I receive a little something if you make a purchase using this link, but I only promote products I’ve actually used and love.

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