A New Post? Whaaaaaa?!

So, it seems to me that I’ve been gone for a quick minute….almost. I’ve been so busy with school and work I haven’t had time to update my blog, BUTTTTTT I have been on Pinterest.

That could only mean one thing….come find me and follow me. I have over 15 thousand pins (I can safely admit I have a problem) and over 42 thousand followers. I have lots of cooking/baking boards as well as drink boards because every one loves a good beverage now and again. Plus there’s lots of other things I love!

Click the following link to check out my pinterest. If you have a pinterest you want me to check out comment below with the link. Also leave your personal pinterest and I’ll follow you 🙂

Nicole’s Pinterst 🙂 

Cake Finds via Pinterest

Here are some of my favorite cake finds from pinterest:

Wedding cake with the poem, I Carry Your Heart, by EE Cummings.

Wedding cake with the poem, I Carry Your Heart, by EE Cummings.

Sea shells

Beach themed

pizza cake!

French fries cake

French fry cake!

Breakfast Cake

Breakfast cake: waffles, scrambled eggs, and bacon!

Nautical cake

Nautical themed cake

Minion Cake...I want this for my birthday!

Despicable Me cake! Minions, so super cute!!

Kitchen Aid cake!

Sex in a Glass (Dulce de Leche Iced Espresso)

Courtesy of Olive Oil and Lemons, I’ve found this fairly simple recipe for Dulce de Leche Iced Espresso. Check out their site and check out the recipe below:

Ingredients:

Espresso mixture:

  • 3 tablespoons instant espresso
  • 3 cups boiling water
  • 1 cup melted (room temperature)  Haagen Daaz dulce de leche ice cream

Caramel-Cream mixture:

  • 1 cup sugar
  • 14/ cup water
  • 1 cup cream

Assembling:

  • Dulce de Leche ice cream (or vanilla)
  • 1 cup cream whipped with 1 tablespoon sugar
  • Chocolate shavings or caramel syrup

 Directions:

  1. To make the espresso mixture bring water to a boil and then pour it over the espresso and sugar. Set aside to cool. When cooled add the melted ice cream
  2. For the caramel-cream: Place sugar and water in a 2 quart pot with a glass lid. Cover and bring to a boil over medium-high heat. Do not remove lid or stir the sugar mixture or it will begin to crystallize. The glass lid is a convenient way of watching the sugar so you know when it changes colour as well as keeping the steam inside and preventing crystallization.
  3. When the sugar begins to look caramelized watch it carefully and remove from heat when it reaches deep amber colour. Be very careful as the sugar is extremely hot and also watch that it doesn’t burn. It can go from amber to burnt very quickly.
  4. Immediately off the heat pour the one cup cream into the caramel. The caramel will stiffen, sizzle and splatter so be careful. Return to a medium heat and cook until the caramel melts together with the cream.
  5. Pour the caramel cream into the coffee and refrigerate until cold.

To assemble:

  1. Fill a glass with ice, scoop two ice cream scoops into each glass.
  2. Pour the iced espresso cream over and top with sweetened whipped cream.
  3. Garnish with chocolate shavings and serve chilled.

Enjoy! xo

S’mores Dip

S'mores Dip

Now, I love s’mores more than anything (well, maybe not anything, but I do loooooove it). Courtesy of What Megan’s Making here is her recipe for s’mores dip. Make sure you check out her site as well as the recipe below:

Ingredients:

1 14oz can sweetened Condensed Milk
1 1/2 cups Chocolate Chips
1/2 cup marshmallow cream
Graham Crackers, for serving
Directions:

In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 – 2 minutes, stirring about every 30 seconds, until chips are melted. Mix well. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately make several swirls through marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham crackers for dipping.

S'mores Dip

Enjoy! xo

Monster Cookie Dough Cupcakes

I’m on Pinterest minding my own business and BAM, I come across this suckers. Do you see how delicious those cupcakes look?! Anyways, courtesy of Something Swanky here is the recipe to remake these bad boys. Check out the site for more recipes that have step-by-step instructions (that include pictures) on fun recipes and check out the recipe below:

For the Cupcakes:

  • 1 Tbsp. Peanut Butter
  • 1 Tbsp. Butter
  • 1/4 c. Flour
  • 2 Tbsp. Sugar
  • 1 Egg White
  • 1/2 tsp. Baking Powder
  • pinch of salt
  • 1 1/2 Tbsp. Milk
  • a teensy splash of vanilla
  • a small handful of Chocolate Chips

For the Cookie Dough Frosting:

  • 2 Tbsp. Peanut Butter
  • 2 Tbsp. Margarine or Butter (softened to room temperature)
  • 2 Tbsp. Flour
  • 2 Tbsp. Brown Sugar
  • 1/2 c. Oats
  • 3/4 c. Powdered Sugar
  • 2-3 Tbsp. Milk
  • a handful of plain M&Ms
  • a handful of Chocolate Chips

Instructions:

For the Cake
1. Melt butter in the microwave for 10 seconds.
2. Mix in the rest of the ingredients until your batter forms.
3. Bake in cupcake liners at 350 for 19 minutes. Let cool.For the Cookie Dough Frosting:
1. Using a fork mix together the butter, peanut butter, and 1/4 c. powdered sugar.
2. Add 1 Tbsp. milk. Whisk with the fork until it’s pretty smooth.
3. Add the remaining powdered sugar (1/4 cup at a time, mixing after each addition), the brown sugar, and the flour. Add milk as needed to help with the consistency.
4. Stir in the oats (you can use more or less depending on your preferences), M&Ms, and chocolate chips.
Enjoy xo!

Happy Belated National Devil’s Food Cake Day!

(Okay, for those who actually care yesterday, the 19th, was actually National Devil’s Food Cake Day. But I love cake, so I don’t care!)

Devil's Food Cake

In lieu of  Devil’s Food Cake day, here’s a recipe from The Skinny Chef. Make sure you check out their site as well as the recipe below:

Serves 10

Ingredients

1 cups “white” whole wheat flour, plus flour for dusting pan
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 cups dark brown sugar
1 cup low-fat 1% buttermilk
1 cup strong brewed coffee, chilled
1/4 cup vegetable oil
2 egg whites
1 teaspoon vanilla
non-fat cooking spray

Directions

  • Preheat oven to 350° F. Coat a 9-inch cake or spring-form pan with non-stick spray. Dust with flour; shake off excess. Over a large mixing bowl, sift both types of flour, cocoa powder and baking soda. Set aside.
  • In another bowl, whisk the brown sugar, buttermilk, coffee, vegetable oil, eggs, and vanilla. Gradually whisk in the flour mixture until just combined.
  • Pour the batter into the pan. Bake 35-40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or cool completely before icing with chocolate sour cream icing

Enjoy! xo

Carlo’s Bakery Chocolate Chip Cookies

Carlo’s has the BEST chocolate chip cookies ever! Everything they cake is delish. Check out their recipe below and visit their website as well! They’re offering classes now which is phenomenal!

Buddy’s Chocolate Chip Cookies Recipes 

INGREDIENTS:
2 sticks butter (1 cup), room temperature
1 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon vanilla
2 extra-large eggs, room temperature
2‑1/4 cups all purpose flour
1/2 teaspoon cinnamon
2 cups semi-sweet chocolate chips or chunks
1/2 cup milk chocolate chips or chunks

PREPARATION:
1. Preheat oven 350°, middle rack. In a bowl, whisk cinnamon into flour. In a stand mixer with paddle, put butter, both sugars, baking soda, salt and vanilla. Beat medium just until ingredients come together as a mass.
2. Add eggs, one at a time, until fully incorporated, stopping to scrape sides as needed. On low, add flour and cinnamon and beat just until incorporated. Add chips and beat just until incorporated.
3. On 1-2 baking sheets lined with parchment, drop batter by heaping tablespoon, up to 15 per sheet. Bake 13-15 minutes, turning midway until just golden brown on edges. Let cool on racks.

Enjoy! xo

Happy National Chocolate Chip Cookie Day!

Oh glorious day! It’s one of my favorite days of the year (besides my birthday and Christmas of course)! Here is a recipe for Paula Deen’s Three Chocolate Cookie. Check out her site and enjoy the cookies!

Servings: 3 dozen
Prep Time: 20 min
Cook Time: 12 min
Difficulty: Easy

Ingredients

1 teaspoon salt
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon vanilla extract
3   large eggs
1 3/4 cups firmly packed brown sugar
3/4 cup sugar
1/2 cup vegetable shortening
1 cup (2 sticks) butter, softened
1   (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3   (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips

Directions

Preheat oven to 375 degrees F. Lightly grease baking sheets.

With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

Three Chocolate Cookies

Enjoy! xo

S’mores Cake: Mason Jar Style

OM NOM NOM. Like that right? I can’t help myself when it comes to s’mores. It’s one of those guilty pleasures that you can’t just eat one. Anyways, I’ve mentioned How Sweet Eats before and you guys seriously need to check the site out! Here’s another mason jar recipe. Check out their site as well as the recipe below:

makes 4 16-ounce mason jar cakes

For Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 stick butter
  • pinch of salt
  • Preheat oven to 350 degrees.
  • Melt butter and mix in graham crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. I began by adding a tablespoon to each, and repeating until graham crumbs were gone. They don’t need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver.

For Cake:

  • 1 1/8 cups all purpose flour
  • 1/4 cup dark cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup + 1 tablespoon heavy cream
  • 1/2 cup butter, melted
  • 2 tablespoons sour cream

For Topping: 

  • 1 bag of large marshmallows
  • In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars. Again – don’t worry if it is perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.
  • Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, I pressed down as many as I could, about 4-5 each. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.

*The recipe looks really long, but it is actually really easy! *When you put the marshmallows on top and broil, they may sink down below the edges of the chocolate cake. This is normal. The cake it still more than halfway to the top. *These are pretty rich and sweet, and make a really great dessert for two people to share with two spoons… but can still be eaten by one. *You can use other sizes of jars, just use your eye to decided how much batter to use, never going over half way. If you have too much batter, just make a few cupcakes.

Enjoy!xo

 

Flourless Chocolate Cupcakes

Check out this easy Gluten Free- Dairy Free recipe of flourless chocolate cupcakes. I found this recipe on Emily K Designs. Check out her site as well as the recipe below:

What You’ll Need:
6 tablespoons (3/4 stick) unsalted butter {substitute vegan butter}
8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
6 large eggs, separated, room temperature
1/2 cup sugar
Ice cream, for serving (optional)

Directions:

  • Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
  • With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.

Enjoy!xo