Monthly Archives: March 2011

Raspberry and Cream Cheese Brownie Bites

My intention was never to make brownies but rather brownie inspired truffles.  It all started because I had sent my brother some pictures of the chocolate chip stuffed cookies I made.  He then started to ask me when I was finally going to send him some goodies.  I of course promised to make him something amazing and mail it out as soon as possible.  After lots of browsing on the internet and my different cookbooks I was inspired by the different cake and cookie type truffles floating around different blogs.  My brother loves the combination of chocolate and raspberry so I knew that was the way to go.

I made a pan of brownies using the recipe on the Nestle box of cocoa powder.  Once cool I crumbled it up as best as possible….it was quite sticky.  To the brownie “crumbs”  I added 3/4 cup of raspberry preserves and 1/2 cup of some cream cheese frosting I made.  I put the mixture in the fridge to chill for about 2 hrs.  I then proceeded to roll them into small balls and then covered them with some chopped toasted walnuts. Sadly I realized these were not going to survive in shipping….way to soft and fudge like.  They were simply not what I had in mind.

I wasn’t going to give up as the flavors were definitely there and I was looking forward to being able to ship it to my brother tomorrow.  So I popped them in the oven at 350F for about 15 minutes.  So they don’t have the usual crusty edges brownies do but they are good and have all the flavors my brother loves.  I’ll just have to wait and see what he thinks about them!

You can check out the Nestle recipe here (makes a great brownie IMO).


Posted by on March 27, 2011 in Brownies


Daring Bakers: Yeasted Meringue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I was excited about this month’s challenge because it somewhat reminded me about December’s Christmas stollen which I loved.  My fellow Daring Bakers never disappoint when it comes to creative twists on the challenges so I gave the fillings I was going to use much thought.  I decided to do one with guava and cream cheese and the other with almonds, cinnamon and brown sugar.  I ran into some problems with my guava and cream cheese coffee cake as I was a little heavy handed with the meringue.  Once I rolled my dough the filling started to come out therefore making it quite messy and difficult to seal the edges.  I kept my fingers crossed in hopes that it would not totally fall apart in the oven.  I had some leakage but overall it retained its shape and most importantly was absolutely delicious!  I used the guava paste cut up into little cubes which in retrospect I definitely should have gone with the guava preserves.  I hate when that happens….always go with your gut instinct!  For the cream cheese filling I let it come to room temperature and then beat it together with some lemon juice, milk and a little sugar.  It reminded me of the wonderful Cuban pastries we get here in south Florida….DELICIOUS!

The almond, brown sugar and cinnamon one was also yummy but the guava and cream cheese was clearly the winner for me and amongst my co-workers.  As far as the meringue quite honestly I couldn’t even tell it was there…in either coffee cake.  Many of my fellow bakers described it as adding a noughat texture or chewy feel to it but not for me.  I am guessing it helped to keep the dough from being dry but that’s about it.  Regardless this recipe is a winner!

I know my fellow bakers did incredible things with this challenge so check them out here.  The challenge recipe can be viewed and printed here.


Posted by on March 27, 2011 in Uncategorized


Chocolate Chip or Oreo?

Thank’s to Jenny of the Picky Palate , the creator of this insane cookie, you will never be forced to pick sides ever again.  Yes, you can have your cake (or cookie) and eat it too!  I came across these cookies when looking through the amazing pictures on Foodgawker.  I saw the picture submitted by Amy of Very Culinary and I knew I had to make them.  This week my friends at my old job were complaining about me not baking for them in a long time.  I knew it had to be something over the top for them and these cookies definitely stepped up to the plate.

I think my cookie scoop was a little on the big side so these cookies were insanely big compared to Jenny’s or Amy’s.  It’s seriously like having 3 cookies at once since you sandwich the Oreo between two scoops of the chocolate chip cookie dough and then seal together to bake into one massive cookie.  So do me a favor and put aside all thoughts of the calorie count of this cookie and give it a try!  My friends loved them and you will too =)

Oreo Stuffed Chocolate Chip Cookies

  • 2 sticks softened butter
  • 3/4 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 3  1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 10 oz bag chocolate chips
  • 1 bag Oreo cookies, double stuffed

Preheat the oven to 350 degrees F.  In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips just until combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo cookie.  Take another scoop of dough and place on the bottom of the Oreo cookie.  Seal the edges together by pressing and cupping in your hand until the Oreo cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake for 9-13 minutes or until cookies are baked to your liking.  Let cool 5 minutes before transferring to a cooling rack.  Enjoy!

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Posted by on March 26, 2011 in Cookies


The Cake Slice Bakers: Chocolate Cream Pound Cake Trifle

It seems like this month’s challenge came around so fast.  I wasn’t too excited about the winning cake as I am not a huge fan of chocolate desserts.  Unless of course it’s a warm molten cake with a scoop of vanilla ice cream! I decided early on that I was going to use the cake to make a trifle since I thought it would be too boring on its own.  This ended up being quite a good idea as the cake itself was not too pretty looking.  It formed this crust on top and kind of sank.  Although I am not complaining about the crust because it tasted sooo good.  Sort of reminded me of a chocolate lady finger if the existed.  Wait, do they exist?  If so I have never seen them! LOL

I tried a tiny piece of the cake before assembling the trifle and it was quite good.  I used regular cocoa powder instead of the Dutch process cocoa powder the recipe calls for.  I also added 1/2 tsp of pure orange extract thinking it would add a nice touch which luckily it did…orange and chocolate always seems to be a combo.  The other components of the trifle are a sauce of blueberries, raspberries and marionberries and regular cool whip.  I added orange juice to the berry sauce and orange extract to the cool whip to keep that background flavor throughout the dessert.  I did not try the finished dessert because I am taking it to my Bible study group tomorrow.  I hope the ladies enjoy it!

Check out my fellow bakers’ cake here.

Recipe from Cake Keeper Cakes by Lauren Chattman


  • 6 tbsp unsweetened Dutch process cocoa powder
  • 1/4 cup heavy cream
  • 1 cup plus 2 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 stick unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract


Heat the oven to 325F.  Grease a 9×5 inch loaf pan and dust with flour.  Sift the cocoa powder into a heatproof bowl.  Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling.  Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste.  Set aside to cool.

Combine the flour, baking soda and salt in a medium mixing bowl.  Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.  Scape down the sides of the bowl once or twice as necessary.  Beat in the cocoa powder paste until smooth.  With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition.  Stir in the vanilla extract.  Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides after each addition.  After the last addition mix for 30 seconds on medium speed.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula.  Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, about 1hr and 10 min.  Let the cake cool in the pan for 5 minutes.  Invert it onto a wire rack and then turn it right side up to cool completely.  Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.




Posted by on March 20, 2011 in Uncategorized