Tagged:  Cream

Home » Posts tagged "Cream"

Coffee and Doughnuts Ice Cream

In Cake recipes On 0 Comments

Coffee & Doughnuts Ice Cream | browneyedbaker.com #recipe

It took me quite a bit of time to come around on both coffee and doughnuts (seriously, what kid doesn’t like doughnuts?!). I still won’t sit down and drink a cup of hot coffee, but last summer I officially jumped on the iced (and sweetened) coffee bandwagon. As for doughnuts… they’re still not my favorite pastry or sweet treat, but I’ll definitely enjoy one every now and then given the opportunity. I was totally inspired by the combination of coffee and doughnut flavors after seeing Jessica make this milkshake, and then seeing a similar concoction in Donna Hay magazine.

I infused ice cream custard with coffee beans (decaf!) and glazed doughnuts, then churned it and threw another doughnut in for good measure. Oh my goodness, yes!

Coffee & Doughnuts Ice Cream | browneyedbaker.com #recipe

For some reason, coffee tastes approximately one bazillion times better to me when it’s cold and sufficiently sweetened. Go figure. Sugar and cream for the win! I love the subtle flavor of the doughnuts, and the little chunks that you get in the finished ice cream. I used regular glazed doughnuts for this recipe, which I think imparts the most classic doughnut flavor, but if you have a different favorite, by all means, use it!

If you like hot coffee and doughnuts, I think you’re going to love them just as much in frozen form!

Coffee & Doughnuts Ice Cream | browneyedbaker.com #recipe

One year ago: Blueberry Crumb Bars
Two years ago: Frozen Hot Chocolate
Three years ago: Chocolate Chip Cookie Dough Brownies
Four years ago: Homemade Pop-Tarts
Five years ago: Better-than-Brownies Chocolate Cookies

Yield: 1 quart

Prep Time: 8 hours

Total Time: 12 hours

Ice cream infused with coffee beans and glazed doughnuts, and churned with more fresh doughnuts.

Ingredients:

1½ cups whole milk
¾ cup granulated sugar
1½ cups whole coffee beans
3 glazed doughnuts, chopped, divided
Pinch of salt
1½ cups heavy cream
5 egg yolks
¼ teaspoon vanilla extract

Directions:

1. Warm the milk, sugar, whole coffee beans, 2 doughnuts, salt, and ½ cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

2. Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and registers 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream. Press on the coffee beans and doughnuts in the strainer to extract as much of the coffee flavor as possible, then discard the beans and doughnut remnants. Mix in the vanilla and stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions, adding the remaining chopped doughnut during the last few minutes of churning.

Brown Eyed Baker

Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust

In Cake recipes On 0 Comments

For the Peanut Butter Pastry Cream:
2 cups half-and-half
½ cup granulated sugar, divided
Pinch salt
5 egg yolks
3 tablespoons cornstarch
¼ cup cold unsalted butter, cut into 4 pieces
1½ teaspoons vanilla extract
¾ cup creamy peanut butter

For the Pretzel Crust:
1½ cups crushed pretzels
⅓ cup granulated sugar
9 tablespoons unsalted butter, melted

For the Chocolate Ganache:
3 ounces semisweet chocolate, finely chopped
¼ cup unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar

2 bananas, sliced about ½-inch thick

For the Whipped Cream:
1½ cups heavy cream (or heavy whipping cream)
4½ teaspoons granulated sugar
1 teaspoon vanilla extract

1. Make the Peanut Butter Pastry Cream: Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.

2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.

3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl, then whisk in the peanut butter until thoroughly combined and smooth. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.

4. Make the Pretzel Crust: Preheat the oven to 350 degrees F. In a medium bowl, stir together the crushed pretzels and sugar. Pour the melted butter over top and, using a fork, stir until the mixture is evenly moistened. Press the mixture into a 9-inch pie pan and bake for 10 to 12 minutes, until lightly browned. Place on a wire rack and cool completely.

5. Make the Chocolate Ganache: Place the chopped chocolate in a medium bowl. Microwave the butter and cream together for 1 minute, or heat in a small saucepan until bubbling. Pour the cream mixture over the chocolate and stir until the chocolate is completely melted and smooth. Whisk in the vanilla and then whisk in powdered sugar until smooth. Pour over the crust while ganache is still warm. Refrigerate for 30 minutes, or until set.

6. Arrange the sliced bananas over top of the chocolate ganache, then spread the chilled peanut butter pastry cream over top of the bananas. (You may need to whisk the pastry cream to loosen it up a bit.)

7. Make the Whipped Cream: Pour the heavy cream, sugar and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer to medium speed and whip to soft peaks, about 3 to 4 minutes. Spread the whipped cream evenly over the pastry cream.

8. Garnish with crushed pretzels, chocolate and peanut butter, if desired. Pie leftovers can be covered with plastic wrap and refrigerated for up to 2 days.

Brown Eyed Baker

Peanut Butter & Jelly Ice Cream

In Cake recipes On 0 Comments

Peanut Butter & Jelly Ice Cream | browneyedbaker.com #recipe

Peanut butter and jelly… this has always been my comfort food. For some people, it’s macaroni and cheese or pasta, or pizza, or any number of dishes, but for me, probably since preschool, it’s been peanut butter and jelly. I ate it constantly as a kid, and I still eat it constantly as an adult. When I was in preschool, I got a sleeping bag that had peanut butter and jelly on it, for heaven’s sake. Apparently, my parents enabled my pb&j habit.

I’ve made all sorts of peanut butter ice cream variations, but somehow peanut butter and jelly never occurred to me. I have no clue why, because it’s pretty much the most genius ice cream combination in the world. It tastes like a freakin’ peanut butter and jelly sandwich. I rest my case.

Peanut Butter & Jelly Ice Cream | browneyedbaker.com #recipe

This is another ice cream recipe that foregoes the traditional egg yolk custard method and instead uses cornstarch to thicken the base. I’m seriously loving this! It’s easier and the base cools down much faster, which enables me to make ice cream, start to finish, in less than a day. Score! I will say that the finished product is a little firmer than the ice cream made with egg yolks, but after letting it sit for a few minutes to soften up, it tastes just as creamy and delicious.

Peanut butter is stirred right into the ice cream base, and once the ice cream is churned, it is layered into a container with your favorite flavor of jam. I’ve always been a grape jelly gal, so I went with grape, but if you love strawberry or any other flavor, use that!

I’m pretty sure that I’ll be 90 years old and still relishing my peanut butter and jelly sandwiches… now I have an ice cream to add to my arsenal!

Peanut Butter & Jelly Ice Cream | browneyedbaker.com #recipe

One year ago: Fresh Peach Ice Cream
Two years ago: Banana Split Ice Cream Cake
Three years ago: Lego Batman Birthday Cake
Four years ago: Snickerdoodle Blondies
Five years ago: Chocolate Ice Cream
Six years ago: Jalapeño Cheddar Cornbread
Seven years ago: Bacon, Cheddar and Green Onion Scones

Yield: 1 quart

Prep Time: 45 minutes

Total Time: 5 hours

If pb&j is your jam, this ice cream is for you!

Ingredients:

1½ cups whole milk, divided
1 tablespoon cornstarch
½ cup creamy peanut butter
½ teaspoon salt
1¾ cups heavy cream
⅔ cup granulated sugar
1½ cup grape (or strawberry) jam

Directions:

1. Fill a large bowl with ice water; set aside.

2. In a small bowl, whisk together 2 tablespoons of the milk with the cornstarch; set aside. In a medium bowl, whisk together the peanut butter and salt; set aside.

3. Combine the remaining milk with the heavy cream and sugar in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Remove from the heat & gradually whisk in the cornstarch mixture. Return to medium-high heat and bring to a boil; cook until the mixture is slightly thickened, about 1 minute. Gradually pour into the bowl with the peanut butter and whisk until smooth. Set the bowl in the ice water bath until cool, about 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.

4. Pour the ice cream base into an ice cream maker and churn according to the manufacturers directions. Spoon a small layer of jam into a freezer-safe container & lightly spoon a layer of ice cream on top. Continue to alternate layers of jam and ice cream until container is full. Freeze until firm, at least 4 hours.

Brown Eyed Baker

GIVEAWAY: Whynter 2-Quart Ice Cream Maker

In Cake recipes On 0 Comments

whynter

With the 4th of July weekend behind us and a few sweltering days under our belt, I think it’s safe to say that summer has finally arrived. While I enjoy ice cream all year round and don’t need much encouragement to bust out the ice cream bowl and try a new flavor, summer is so full of bright and fresh ingredients that it’s the perfect time to experiment. Homemade ice cream is, in my opinion, infinitely better than store-bought; the difference is astonishing. Plus, you can play around with different flavors and experiment ’til your heart’s content! Everyone should know the joy of churning ice cream at home, so in an attempt to further that goal, I’m giving away an awesome self-freezing ice cream maker! Read below for the details!

Giveaway Details

One (1) winner will receive a Whynter IC-2L SNO 2-Quart Ice Cream Maker, rated the #1 ice cream maker by Cook’s Illustrated.

How to Enter

To enter this giveaway, just answer the following question in the comments section of this post:

“What’s your favorite ice cream flavor?”

Additional (Optional) Entries

To up your chances of winning, you can receive up to FIVE additional entries to win by doing the following (these are optional, not required):

1. Subscribe to Brown Eyed Baker by either RSS or email. Come back and let me know you’ve subscribed in an additional comment on this post.

2. Become a fan of Brown Eyed Baker on Facebook. Come back and let me know you became a fan in an additional comment on this post.

3. Follow Brown Eyed Baker on Pinterest. Come back and let me know you became a fan in an additional comment on this post.

4. Follow @thebrowneyedbaker on Instagram. Come back and let me know you’ve followed in an additional comment on this post.

5. Follow @browneyedbaker on Twitter. Come back and let me know you’ve followed in an additional comment on this post.

The Fine Print

Deadline: Friday, July 11, 2014 at 11:59pm EST.

Winner: The winner will be chosen at random using Random.org and announced at the top of this post. The winner will also be notified via email; if the winner does not respond within 48 hours, another winner will be selected.

Disclaimer: This giveaway is provided by Brown Eyed Baker.

GOOD LUCK!!

Brown Eyed Baker

Ice Cream Truffles

In Cake recipes On 0 Comments

Red, White & Blue Ice Cream Truffles | browneyedbaker.com #4thofjuly #fourthofjuly

The 4th of July is only a couple of days away, and I couldn’t NOT throw out a little festive treat! I have seen some random ice cream truffle recipes over the years, and for some reason, they popped into my head over the weekend. I thought it would be the perfect vehicle for adding some red, white and blue flair for the holiday. (Does the word “flair” make anyone else think of Jennifer Aniston’s character in Office Space?)

To be honest, I thought that making ice cream truffles would be a complicated, messy affair.

They were nothing of the sort, and dare I say, they were even easier than making traditional truffles!

Red, White & Blue Ice Cream Truffles | browneyedbaker.com #4thofjuly #fourthofjuly

I simply scooped out some ice cream, made sure it was frozen solid, then melted together chocolate and vegetable shortening (this is a key ingredient – it keeps the melted chocolate from clumping when you coat the ice cream), dipped the balls of ice cream, sprinkled some sprinkles, froze again, and voila! Bite-size ice cream treats perfect for a hot summer day.

Red, White & Blue Ice Cream Truffles | browneyedbaker.com #4thofjuly #fourthofjuly

I went the festive route, but you could totally customize these however you’d like – use any flavor ice cream, any type of chocolate (white, milk, dark, semisweet), any toppings (other sprinkles, chopped nuts, etc.)… the possibilities are absolutely endless. These would also be perfect to keep in the freezer if you have kids and want to satisfy their sweet tooth and need for ice cream without a big bowl. Great for taking a break from playing outside!

Are you making any red, white and blue treats for Friday?

Red, White & Blue Ice Cream Truffles | browneyedbaker.com #4thofjuly #fourthofjuly

One year ago: Flag Cake (From Scratch!)
Two years ago: Strawberry Cupcakes with Strawberry Meringue Buttercream
Four years ago: Taco Dip
Five years ago: Roasted Shrimp and Orzo and Red, White & Blue Stained Glass Jello Stars

Yield: 2 dozen truffles

Prep Time: 2 hours

Total Time: 2 hours

Easy ice cream truffles with a festive spin for the 4th of July.

Ingredients:

½ pint vanilla ice cream
10 ounces white chocolate, finely chopped
4½ teaspoons vegetable shortening (or vegetable oil)
Sprinkles

Directions:

1. Line two large plates with parchment paper; set aside.

2. Using a small cookie scoop (or tablespoon), scoop the ice cream into balls and place on prepared plates. Freeze for at least 1 hour.

3. Place the chopped chocolate and the vegetable shortening in a medium bowl and microwave on 50% power in 30-second increments until completely smooth and melted.

4. Remove one plate of truffles from the freezer and, using two spoons, dip each ball into the melted chocolate, turning to completely coat. Return to the parchment-lined plate and top with sprinkles. Return to the freezer and repeat with the other plate of truffles. Freeze for at least 1 hour before serving. Once completely frozen, the truffles can be placed in a resealable freezer bag for up to 1 month.

Brown Eyed Baker

Roasted Strawberry & Buttermilk Ice Cream

In Cake recipes On 0 Comments

Roasted Strawberry & Buttermilk Ice Cream | browneyedbaker.com #recipe

I can’t believe that it’s already the end of June and this the very first batch of homemade ice cream I’ve churned up so far this year! I’m way, way behind on my ice cream game. I’ve been eating fresh fruit by the boatload for the last month, and wanted to make an ice cream that took advantage of the awesome produce we have right now. I have had the Jeni’s ice cream book on my shelf for well over a year now, and had yet to make a recipe from it, so I turned there first. As soon as I stumbled upon the roasted strawberry and buttermilk version, I knew I was in business.

Roasted Strawberry & Buttermilk Ice Cream | browneyedbaker.com #recipe

Believe it or not, I have never roasted strawberries before, and I’m totally sold on the idea. It does an incredible job of concentrating and intensifying their flavor. Even though this ice cream contains a seemingly small amount of strawberry puree (a half cup), the finished product is literally bursting with the flavor of sweet and juicy strawberries.

I was also curious (suspicious?) of this particular method of ice cream-making. Instead of using egg yolks to thicken the custard and create a richness, the combination of a cornstarch slurry and a little bit of cream cheese is used. In the past, I have found that ice cream recipes that don’t use egg yolks are not nearly as rich or creamy, and tend to have an ice milk quality to them.

Using the combination of the cornstarch slurry and the cream cheese resulted in this ice cream base having the consistency and flavor of a sweetened condensed milk. Which is to say, it was amazing. I still withheld judgement until it had been frozen overnight for the true test. The verdict was that it was absolutely rich, creamy and delicious. The consistency is slightly different than my egg yolk custards, but not at all in a bad way, just different.

Roasted Strawberry & Buttermilk Ice Cream | browneyedbaker.com #recipe

I was blown away by the flavor and consistency of this ice cream, and I love that this method allows you to make the base and churn the ice cream within an hour of each other. Genius!

Now that I’ve kicked off my summer ice cream-making, I have a long list that I need to tackle. In the meantime, I’m pretty sure I’m going to be eating this one straight from the freezer, with a spoon. Don’t judge.

Roasted Strawberry & Buttermilk Ice Cream | browneyedbaker.com #recipe

One year ago: Strawberry Pimm’s Cup Cocktail
Two years ago: S’mores Ice Cream and Red, White and Blue Firecracker Popsicles
Three years ago: Zucchini Squares
Five years ago: Almond Macarons with Nutella Filling
Six years ago: Parmesan Chicken
Seven years ago: Blueberry Crisp

Yield: 1 quart

Prep Time: 30 minutes

Total Time: 1 hour

Strawberries are roasted and pureed, then churned with buttermilk and more milk, cream and sugar.

Ingredients:

For the Roasted Strawberries:
1 pint (16 ounces) strawberries, hulled and sliced ½-inch thick
⅓ cup granulated sugar
3 tablespoons lemon juice

For the Ice Cream Base:
1½ cups whole milk
2 tablespoons cornstarch or tapioca starch
2 ounces (4 tablespoons) cream cheese, at room temperature
⅛ teaspoon fine sea salt
1¼ cups heavy cream
⅔ cup granulated sugar
2 tablespoons light corn syrup
¼ cup buttermilk

Directions:

1. Roast the Strawberries: Preheat oven to 375 degrees F.

2. Combine the strawberries with the sugar in an 8-inch square baking dish. Roast for 8 minutes, or until barely soft. Let cool slightly.

3. Place the strawberries in a food processor, along with the lemon juice. Puree until smooth. Place a fine-mesh sieve over a large measuring cup and strain the strawberry puree. Set aside ½ cup for the recipe; refrigerate the remaining for another use.

4. Make the Ice Cream Base: Mix 2 tablespoons of the whole milk with the cornstarch in a small bowl to make a smooth slurry; set aside.

5. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water; set aside.

6. Combine the remaining whole milk, the cream, sugar and corn syrup in a 4-quart saucepan and bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Return the pan to medium-high heat and bring to a boil. Cook, stirring constantly with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

7. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved ½-cup strawberry puree and the buttermilk and whisk to thoroughly combine. Pour the mixture into a 1-gallon resealable freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice if necessary, until cold, about 30 minutes.

8. Churn the Ice Cream: Churn the ice cream in your ice cream maker according to the manufacturer’s directions. Place in an airtight container and freeze for at least 4 hours before serving.

Brown Eyed Baker

Cream Cheese Pound Cake

In Cake recipes On 0 Comments

Cream Cheese Pound Cake | browneyedbaker.com #recipe

I love simple and easy desserts during the summer; no muss, no fuss, and nothing too heavy. Two of my favorites are angel food cake with strawberries and whipped cream, and pound cake with fruit and ice cream. Over the weekend, I got a craving for pound cake… plain, unadulterated pound cake. I turned to this recipe, and I was completely thrilled to discover its fabulousness.

Cream Cheese Pound Cake | browneyedbaker.com #recipe

This pound cake is incredibly moist and dense, and without any additional flavors, the slight tang of the cream cheese is a subtle background flavor, that pairs perfectly with just about anything. This is fantastic topped with a simple dusting of powdered sugar, with fruit, whipped cream, ice cream… seriously, anything!

My favorite thing about making this cake is picking off the crusty top when it first comes out of the oven. So good and so irresistible!

Cream Cheese Pound Cake | browneyedbaker.com #recipe

If you need an easy summer dessert that doesn’t take too long to mix together and is the perfect accompaniment to in-season fruit, this cake is our answer.

Cream Cheese Pound Cake | browneyedbaker.com #recipe

Two years ago: Chocolate Sprinkle Thumbprint Cookies
Three years ago: Veggie Bean Burgers with Sweet Potato Fries and Creamy, Lighter Macaroni Salad
Four years ago Oven-Fried Onion Rings
Five years ago Poor Man’s Cookies and Chocolate Espresso Semifreddo

Yield: 10 to 12 servings

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

A simple and utterly delicious cream cheese pound cake. Perfect for just about any occasion!

Ingredients:

1½ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 eggs, at room temperature
3 cups cake flour, sifted
2 teaspoons vanilla extract
¼ teaspoon salt

Directions:

1. Preheat oven to 325 degrees F. Grease and flour a standard-size 12-cup Bundt pan.

2. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.

3. Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer.

5. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Brown Eyed Baker

Cream Cheese Cherry Pie Crumb Bars

In Cake recipes On 0 Comments

Cream Cheese Cherry Pie Crumb Bars | browneyedbaker.com #recipe

When I was a kid and spent a lot of time at my grandma’s, there were two things (among countless others) that were a constant: a box of Entenmann’s in the kitchen, and a coffee warmer filled to the brim sat on the dining room table all day. The coffee was primarily for my grandma and great aunt – they would frequently refill their coffee cups throughout the day. The Entenmann’s, however, was there just in case a neighbor happened to stop by sometime throughout the day. More often than not, I (along with my sister and cousins) were happy to indulge in a pastry or two. My grandma always bought the danish-style pastries with the cream cheese filling and fruit on top.

Cream Cheese Cherry Pie Crumb Bars | browneyedbaker.com #recipe

Since the warm weather hit, I’ve been thinking about doing some type of bar with cherries but couldn’t settle on exactly what I wanted to make. Then, one day I had a flashback of sitting at my grandma’s dining room table, coffee warmer on the table, and taking slice after slice of one of those danishes. I decided to make a crumb-style bar that emulated those nostalgic danishes.

Cream Cheese Cherry Pie Crumb Bars | browneyedbaker.com #recipe

I started with the crumb recipe used in the blueberry crumb bars from last summer, and par baked the bottom crust. Then, I added a simple sweetened cream cheese layer, topped it with cherry pie filling, and crumbled the remaining crumb mixture on top. Baked until golden brown, and then a simple drizzle of a powdered sugar glaze.

These. Are. Fabulous. The crumb crust and topping is crunchier and more sturdy than its danish counterpart, but the combination of flavors makes me feel like I’m sitting at my grandma’s dining room table. And honestly? There was never a better place to be.

Cream Cheese Cherry Pie Crumb Bars | browneyedbaker.com #recipe

One year ago: Key Lime Pie Bars
Two years ago: Golden Grahams S’mores Bars
Four years ago: Rocky Road Ice Cream
Five years ago: Italian Supreme Calzones

Yield: 20 to 24 bars

Prep Time: 20 minutes

Cook Time: 45 to 50 minutes

Total Time: 1 hour 10 minutes

Layers of cream cheese and cherry pie filling sandwiched between crumb layers and drizzled with icing.

Ingredients:

For the Crumb:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup cold unsalted butter, cut into small cubes
1 egg

For the Filling:
24 ounces cream cheese, at room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
2 (21-ounce) cans cherry pie filling

For the Powdered Sugar Glaze (optional):
½ cup powdered sugar
1 to 2 tablespoons heavy cream or milk
¼ teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking pan.

2. Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool.

3. Make the Filling: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula, spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer.

4. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before adding the glaze.

5. Make the Powdered Sugar Glaze (if using): In a small bowl, whisk together the powdered sugar, cream and vanilla extract. Add more cream if you want a thinner glaze, or more powdered sugar if you want a thicker glaze. Drizzle over the bars and allow to set.

6. The bars can be served at room temperature or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Brown Eyed Baker

Cookies and Cream White Chocolate Bark

In Cake recipes On 0 Comments

Cookies and Cream Oreo Chocolate Bark | browneyedbaker.com #recipe

My grandfather’s birthday always falls quite close to Father’s Day, so my grandma usually holds a dual celebration to commemorate both events. The one thing that stuck in my head every time we would visit my grandparents, is how much my grandpap really adored Oreo cookies. There was always a cookie jar filled to the brim in their kitchen, and it never held anything other than Oreos. As a result, for the last handful of years, I’ve tried to concoct different desserts using Oreo cookies for our June celebrations.

I’m a huge fan of chocolate bark and all of its variations (although I suspect my favorite will always be peppermint bark – it’s just not Christmas without it!), as much for the flavor as for the simplicity of the preparation. It doesn’t get much easier than melt chocolate, spread on baking sheet, sprinkle with delicious add-ins. That’s it!

Cookies and Cream Oreo Chocolate Bark | browneyedbaker.com #recipe

For this Oreo chocolate bark, I used white chocolate, as I think it’s a good pair for those iconic chocolate sandwich cookies, but if you prefer a different type of chocolate, by all means, go for it!

If you love Oreos, or know someone who does, this 10-minute recipes is well worth the minimal effort! A tin filled with this bark would make a fabulous homemade Father’s Day present, or a great “just because” gift on any old day of the week.

Cookies and Cream Oreo Chocolate Bark | browneyedbaker.com #recipe

One year ago: Peanut Butter Nanaimo Bars
Two years ago: Mojito Cupcakes
Three years ago: Sweet and Salty Brownies
Four years ago: Pea in a Pod Baby Shower Cookies

Yield: 12 to 16 servings

Prep Time: 10 minutes

Total Time: 10 minutes

The perfect gift for the biggest Oreo lover you know!

Ingredients:

16 ounces white chocolate, finely chopped
20 Double Stuff Oreo Cookies, coarsely chopped

Directions:

1. Line a baking sheet with parchment paper; set aside.

2. Place the chopped chocolate in a medium bowl and either melt over a double boiler or melt in the microwave on 50% power in 30-second increments, stirring after each.

3. Once the chocolate is melted, pour it onto the parchment-lined sheet and spread it into a roughly 9-inch square. Sprinkle the chopped Oreos on top of the chocolate and gently press them into the chocolate. Refrigerate until set, about 30 minutes. The bark can be kept in an airtight container in the refrigerator for up to 2 weeks.

Brown Eyed Baker

How To Make Fresh Homemade Whipped Cream

In Cake recipes On 0 Comments

How to Make Fresh Homemade Whipped Cream | browneyedbaker.com #recipe

Fresh whipped cream might seem like second nature to most people, but when I first started making it myself years ago, I was admittedly intimated. While there’s nothing better than a cream-based pie piled high with clouds of fresh whipped cream, there is certainly a sweet spot when it comes to getting it whipped up perfectly. If you stop too soon, you’ll end up with watery whipped cream, and if you whip it for too long, you’ll end up with butter.

No, seriously. You will make butter. I’ve done it (obviously unintentionally).

Now that fresh whipped cream and I have become friends, I love using it whenever I can. I actually have a number of different recipes on the site (hello coconut cream pie and chocolate cream pie) that use the method below, but I’m always bouncing around trying to find it since I apparently have a bad memory and can never remember how much cream, sugar and vanilla I use!

Whipped cream definitely deserves its own little corner of the Internet, and whether you choose to top a pie, dollop it on a bowl of fruit, or pipe some rosettes on a cake, this recipe will serve you infinitely well.

How to Make Fresh Homemade Whipped Cream | browneyedbaker.com #recipe

One year ago: Homemade Buttermilk Ranch Dressing
Two years ago: Salted Mexican Chocolate-Chile Caramels
Three years ago: Crunchy Good-For-You Granola Bars and Chocolate Peanut Butter Cup Ice Cream
Four years ago: Raisin Bran Muffins
Five years ago: Cookies and Cream Cheesecake Brownies
Six years ago: Cheesecake Truffles

Yield: 3 cups whipped cream

Prep Time: 10 minutes

Total Time: 10 minutes

An easy tutorial on how to make perfect whipped cream every time!

Ingredients:

1½ cups heavy cream (or heavy whipping cream)
4½ teaspoons granulated sugar
1 teaspoon vanilla extract

Directions:

1. Pour the heavy cream, sugar and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.

2. Turn the mixer to medium speed and whip. The cream will start to get frothy, and then will begin to thicken (around the 2-3 minute mark).

3. Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream. If you remove the whisk from the mixer and turn it upside down, the whipped cream should remain upright and not droop off.

Top your favorite fruit or pie! The whipped cream can be kept in the refrigerator for up to 1 day.

Notes:
• While some recipes call for beating at medium-high or high speed, I find that there’s not enough time to recognize the different stages of the cream when it’s getting close to being done and it can easily be over-mixed, which is why I prefer using medium speed.

• When I first started making my own whipped cream, I found I was much more confident using a hand mixer. A stand mixer is great, but it will whip much faster, which makes it hard to realize when to stop before it’s too late.

Brown Eyed Baker

Chocolate-Covered Banana Cake with Strawberries and Cream Cheese Frosting

In Cake recipes On 0 Comments

[unable to retrieve full-text content]With Easter approaching, I’ve teamed up with Driscoll’s Berries to create a fabulously festive cake fit for spring celebrations. I was inspired by some of my favorite flavors in banana split desserts – bananas, strawberries and chocolate! I baked up a banana cake adapted from my summer banana snack cake, filled the cake with fresh […]


© Brown Eyed Baker

Brown Eyed Baker

Oatmeal Cream Pies

In Cake recipes On 0 Comments

Oatmeal Cream Pies | browneyedbaker.com

I have been a Little Debbie devotee since I was a teenager. I talked all about it when I made the Hostess Choco-Bliss Chocolate Snack Cakes, but to make a long story short, high school pretty much made up for all of the junk food that my mom kept out of the house when we were kids. I fell especially in love with Little Debbie; I found it incredibly hard to turn down Zebra Cakes, Nutty Bars, Swiss Cake Rolls or Oatmeal Creme Pies. With the exception of the occasional Swiss Cake Roll, I don’t think that I’ve had any of those treats since high school or college.

I’ve been a bit obsessed with homemade versions of childhood favorite for some time now, and I was way overdue for tackling oatmeal cream pies. This isn’t what I would call a “copycat” recipe (check out Jaclyn’s version for a great one!), as this is simply a combination of super soft and chewy oatmeal cookies sandwiched with a fluffy cream cheese filling.

Oatmeal Cream Pies | browneyedbaker.com

Normally, I love big, thick cookies. Go big or go home is my typical cookie motto. However, when we’re talking about sandwich cookies, then I want my cookies as thin as possible so I can maximize the amount of filling per bite. I know, I’m crazy. I’m the same way about cake. I prefer very thin cake layers so I get more frosting per bite. What can I say? I’m all about the filling and frostings!

Oatmeal Cream Pies | browneyedbaker.com

The cookies will be very soft when you take them out of the oven. That’s okay, that’s how they’re supposed to be, and that’s what makes them super-soft to eat even days later.

These cream pies were one of the most sought-after desserts I’ve made in some time. Totally addicting! My Chief Culinary Consultant and I kept breaking cookies in half because we “didn’t want a whole cookie”.

Multiple times. In a short amount of time. You do the math.

Oatmeal Cream Pies | browneyedbaker.com

If you’re over store-bought treats, you owe it to yourself to make these!

One year ago: Banana-Macadamia Nut Muffins
Two years ago: Strawberries and Cream Angel Food Cake Roll
Three years ago: Italian Pasta Salad
Four years ago: Italian Chicken Salad Sandwich
Five years ago: Banana Cream Pie

Yield: 15 to 18 cookie sandwiches

Prep Time: 30 minutes

Cook Time: 12 to 14 minutes

Total Time: 45 minutes

A simple recipe for soft and chewy oatmeal cookies with a cream cheese filling.

Ingredients:

For the Cookies:
1½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
¾ cup dark brown sugar
½ cup granulated sugar
1 tablespoon unsulfured molasses
1 teaspoon vanilla extract
2 eggs
2 cups old-fashioned rolled oats

For the Filling:
8 ounces cream cheese, at room temperature
6 tablespoons powdered sugar

Directions:

1. Make the Cookies: Preheat oven to 350 degrees F and place racks in upper-third and lower-third of oven. Line two baking sheets with parchment paper or silicone baking mats; set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon; set aside.

3. Using an electric mixer, beat the butter, brown sugar, granulated sugar and molasses on high speed until light and fluffy, scraping the sides of the bowl as necessary, about 4 minutes. Add the vanilla; beat until combined. Beat in the eggs, one at a time, scraping down the bowl after each addition.

4. Reduce the mixer speed to low, add the flour mixture and beat until just combined. With a rubber spatula, stir in the oats. Drop the dough in 2-tablespoonful mounds 2-inches apart onto the prepared baking sheets. Bake until the cookies are set at the edges and slightly soft in the middle, 12 to 14 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

5. Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

6. Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich them with the remaining cookies. Store cookies in an airtight container with wax paper or parchment paper between layers, refrigerated for up to 5 days.

(Recipe adapted from Everyday Food)

Brown Eyed Baker