2014 Flag Cake

I know, 4th of July past over a month ago, but I didn’t get to share with you this year’s flag cake. I’ve been doing a flag cake for the past few years (with the exception of last year). It seems like each year the cake is a little different. As I mentioned earlier, we had our chocolate-loving friends over for the 4th of July and my sister made the same Chocolate Raspberry Cake. This time though she decorated it as a flag since it was Independence Day.

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Since it was a raspberry chocolate cake, we used raspberries for the top. I think it looks nice with both strawberries and raspberries, depends what cake you make

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It was amazingly  delicious!

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And as if the cake isn’t rich/sweet enough, we ate it with the apple pie our friends brought! So good!

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Yes, we also had some healthy dessert too! ;) I saw this idea on Pinterest and I thought it would be neat to try it!

What have you been baking lately? I’m interested to hear your latest experiment/experience in the kitchen! :)

Jessica the Baker

Raspberry Chocolate Cake

Ok, so I didn’t actually make this cake…but it was for me! :) As a baker I’m usually the one making a dessert or cake for someone whether it’s their birthday, a special occasion, a friends gathering, or simply because my family members want something sweet.  If you remember, I even baked my own birthday cake last year. So this year for my birthday, my sister Abby offered to bake me a cake. It’s been a while since I’ve had someone bake something for me, so I totally let her do it and make it however she wanted.

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She got a chocolate cake recipe off the back of the cocoa powder box from Trader Joe’s. I don’t know about you, but sometimes I tend not to trust those kinds of recipes too much, but then again that’s how I got our chocolate chip cookie recipe (of course I tweaked a few things).

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After all,  they called it “The Greatest and Easiest Chocolate Cake” so it couldn’t be that bad. :) Plus it had buttermilk in it so it sounded like a moist cake

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Abby chose to make this chocolate cake and fill it with raspberry frosting

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I had a beach picnic/celebration with one of my friends who also had her birthday two days after mine. So this cake was for both of us and Abby really wanted to make it special, especially when she saw this idea of piping roses on cake from Pinterest.

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Almost up until we left for the beach, Abby was meticulously piping each rose on the cake, sometimes even redoing some. She definitely has more patience than I do. Although I’ve never tried piping roses before, I don’t think I would have the patience to stay that long if I would ever try it. But it actually paid off because it turned out a beautiful cake! And mind you, this is the first time she made a cake by herself!

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The recipe actually yielded 2 cakes, but since she ran out of time, we only had one with roses and the other one was just covered in the chocolate frosting

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So we used this one as our cake (as you can see 2 candles for two birthday girls) and kept the other one for extra pieces in case there wasn’t enough.

I had so much fun celebrating my birthday with my friend, and it was nice to have a cake done especially for me! The cake came out absolutely delicious and our friends loved it! They love chocolate so this was the perfect cake for them. They actually loved it so much that we made it again for the 4th of July when they came over. :)

Thank you Abby for such a great cake for my birthday!!

Raspberry Chocolate Cake:

(The Greatest and Easiest Chocolate Cake from the Trader Joe’s cocoa powder)

Ingredients:

3 1/3 cups flour
1 1/3 cups cocoa powder
3 cups sugar
1 Tbsp. baking soda
1 tsp. salt
12 oz. butter
3 cups buttermilk
1 tsp. vanilla
5 eggs

For the Frosting:
2 Stick of Unsalted Butter, softened
1 cup Raspberry Preserves
1 tsp Vanilla Extract
2 16oz Box of Powdered Sugar
1/2 of a lemon juice

Extra frosting for the top

1 sticks butter
8 oz. powder sugar
1 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees F. Grease and flour two 9” round baking pans or line cupcake cupcake cups with paper liners. Place all ingredients in electric mixer bowl and beat on high speed for 3 minutes, scraping down sides of bowl once during mixing. Pour into prepared pans or cupcake cups. Bake cakes for about 55 minutes or until toothpick comes out clean, or bake cupcakes for 20-25 minutes.

To make the frosting, place all the ingredients in a bowl and mix until everything in incorporated (about 1 min.). Divide the frosting in 2. Cut each cake in half and spread half of the frosting in the middle. Place the tops of the cakes on each cake and cover them with either chocolate or vanilla frosting. It’s really up to you if you want to cover the cake in chocolate frosting or vanilla frosting. Or you can do what we did and do a combination of both.

Enjoy! 

Jessica the Baker

Pasta with Tomato Cream Sauce

I’m sorry to interrupt the cake series, but I was reminded by WordPress that my blog just turned 3 years old!!!

So, to honor this little blog of mine, I’m going to bring you something a little different! I was thrilled to receive one of Pioneer Woman’s cookbook for my birthday this year!!!

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As you probably all know, I don’t cook very often…I mostly bake. Whenever I do cook a little, it’s usually to help my mom.

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So when I got this cookbook I was excited to try some of the recipes by myself! : )

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One of the first recipes that caught my eye was this pasta with tomato cream sauce. It looked really good and really easy, so I gave it a try

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Let me tell you, it is like the red version of Fettuccine Alfredo!  It’s extremely delicious, and will impress anyone you make it for! The creamy sauce is well blended and balanced with the onion, garlic and Parmesan cheese. Add some chopped fresh basil on top and you bring all the flavors to a whole new level of goodness!

So like Pioneer Woman says, try it in the next five minutes! Seriously, it’s a great dish to serve alongside a nice salad, or pretty much any meat.

Stay tuned for more cooking posts, now that I’ve got the cookbook I have a whole list of recipes that I want to try (and yes, some are desserts :) ) Also be sure to check out Pioneer Woman’s blog where you’ll find hundreds of other great recipes!

Pasta with Tomato Cream Sauce:

recipe take from The Pioneer Woman Cooks: Food from my frontier

Ingredients:

12 oz. fettuccine or other pasta
2 Tbsp. olive oil
2 Tbsp. butter
1 med. onion, finely diced
4 garlic cloves, minced
Two 15-oz. cans tomato sauce or marinara sauce
Salt and black pepper to taste
Dash of sugar, or more to taste (personally I didn’t add any sugar and it was just fine)
1 cup heavy cream
1/2 cup grated Parmesan or Romano cheese, or more to taste
chopped fresh basil

Directions:

Cook the fettuccine according to package directions, reserving a little hot pasta water for later. Heat olive oil and butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent, about 4 minutes. Pour in the tomato sauce. Add the salt, pepper, and sugar, then stir it around and cook until warm. Next comes the heavy cream. Go ahead. Everybody’s doing it. Stir in the cream…and watch it slowly turn from a red-and-white mess to a light orange pan of heaven. Now drain the pasta…dump some grated Parmesan into the sauce…and dump the hop pasta right on top. Toss the pasta and sauce together and splash in some hot pasta water if the sauce is too thick. Just before serving, toss in a little more Parmesan and chopped fresh basil. Serve it immediately!

Enjoy! 

Jessica the Baker

Vanilla Cake with Homemade Chocolate Pudding Filling

I wasn’t sure what to call this cake because I totally “invented” it. :) It was my sister Anna’s birthday, and we had already celebrated with our friends at the beach a few days before so we didn’t plan another cake on her actual birthday. However, my cousin’s little girl was at our place and her birthday was just coming up in a few days, so we decided to do a double celebration and have cake for both girls. :)

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We’ll never turn down an occasion to make cake or eat some cake..would you? : )

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I was in quite a hurry decorating this cake so it’s not as perfect as I would’ve liked it to be.  I didn’t have too many ingredients on hand, but I had chocolate chips so that’s what I used to decorate the cake with. It was perfect because all kids love chocolate chips!  :)

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And they love those chocolate jimmies!

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Since I didn’t have much time, I just made a regular vanilla cake, layered it with homemade chocolate pudding, and covered it with whipped cream. It was easy and didn’t require a lot of time.

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The combination was actually very delicious! And it’s definitely a cake I might try again in the future.

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All the girlies enjoyed the cake…

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a lot! :)

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It didn’t have time to sit in the fridge and set, so cutting it was a bit messy but we managed! :)

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Here’s how it looked on the inside. You can see the pudding coming out, but it was oh-so-good! Having homemade chocolate pudding brought the cake 10 notches up, instead if I would’ve used store-bought pudding! Make it for yourself and you’ll see. :)

Vanilla Cake with Chocolate Pudding Filling

Ingredients:

For the Cake

9 eggs (separated)
3 Tbsp. Oil
1 cup Sugar
1 cup Flour (sifted)

For the Chocolate Pudding

6 large egg yolks
9 tablespoons granulated white sugar
6 tablespoons arrowroot powder (it can also be substituted with corn startch, but it’s not recommended)
1/8 teaspoon salt
3 cup whole (full fat) milk
1 1/2 tablespoon  unsalted butter, at room temperature
2 teaspoon pure vanilla extract
6 tbsp. dutch processed cocoa powder

1 quart whipping cream (sweetened as desired)

Directions:

Separate the eggs from the whites (making sure you place 3 egg yolks in a bowl separate from the other six egg yolks). Mix the 3 egg yolks with the oil (adding the oil slowly) and set aside. With an electric mixer, beat the 9 egg whites until they become frothy, and then slowly add the sugar. Beat egg whites until you have stiff peaks. Fold in the egg yolk mixture, and afterwards gently fold in the flour. Grease and lightly flour a 9 in. round cake pan. Bake for about 1 hr. at 300 degrees or until lightly golden.

While the cake is baking, make the chocolate pudding. In a medium-sized heatproof bowl, whisk the egg yolks with the sugar. Add the arrowroot powder and salt and mix until you have a smooth paste. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract, and cocoa powder. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm.

 To assemble, cut the cake in three layers and evenly divide the pudding between each layer. Cover the whole cake with whipping cream. Garnish as desired.

Enjoy! 

Jessica the Baker

No-Bake Chocolate Cheesecake + Sugar Cookie Teabags

The first cake in this cake series is Laura Vitale’s no-bake chocolate cheesecake! I made this for my mom’s birthday and I came up with the idea to add some extra special touches to it.

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My sisters and I were actually scrambling to finish a nice birthday celebration the night of our mom’s birthday. Each girl was busy with a different task as the hour was getting late. So I apologize in advance that the pictures aren’t the best quality…florescent lights aren’t the best for pictures, but since these are the only pictures I have I’ll just use these.

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Imagine opening your fridge and seeing open books with chocolate butterflies in them. :) Pinterest has been a great help and I can’t tell you how many of our birthdays now have Pinterest-inspired decorations and gifts! Does anyone else identify!? ;)

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Your old college textbooks come in handy for these kinds of projects…although I doubt that you can learn anything from them about chocolate butterflies…lol! If you’re interested in making your own chocolate butterflies I found them on this great blog. Check it out!

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I just loved the way they turned out! They added such a special touch to the cake!

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The table is almost ready as presents and cards are brought out to be given to mom!

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The table is all ready!

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Here is another Pinterest story. While my sister Abby was making the butterflies, my other sister Becky was working on the paper teacups. Becky made a template for me to cut out the teabag cookies. Now I’m not a person of much patience and artistic meticulous ability, so cutting the cookies in this shape was pretty painful! :) After making about two cookie sheets full of them, I took out my handy dandy little heart cookie cutter and sped up the process by 100 mph. ;) Instead of making “one cookie an hour” I was now making “100 cookies in an hour”. JK! But, you get the point! :)

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In the end it turned out very nice! Worth the patience and work, but definitely not something I plan on doing on a regular basis. :) The heart-shaped cookies turned out to be perfect as well because we were able to write a special note to mom with them (see above picture). Now I can add some pins to my “pins I tried board”! :) Make sure you follow me on Pinterest!  

As we called mom to see our surprise, my 3-year-old sister Caroline said “mom you’re going to be like, shocked!” :) And she was!

No-Bake Chocolate Cheesecake

Recipe from Laura Vitale

Ingredients:
1 Prepared 9” Chocolate Crumb Crust
8 oz of Semisweet Chocolate Chips, melted
2 8oz Blocks of Cream Cheese at Room Temperature
½ cup of Brown Sugar
½ cup of Regular Granulated Sugar
2 Tbsp of Milk
1 tsp of Vanilla Extract
½ tsp of Instant Espresso Powder
Chocolate Chips, for topping

Process,

In a large bowl add the cream cheese, both sugars, milk, espresso powder and vanilla extract. Whip with an electric mixer for about 2 minutes. Add the melted chocolate and mix for another 2 minutes.

Pour into the crust and sprinkle the top with the chocolate chips. Refrigerate 3 to 4 hours before serving.

Enjoy!

 

Note: If you want to make teabag cookies, cut a template out of paper. Recently I just saw a teabag cookie cutter online, if you want to spare yourself the pain buy one! :) Also go here if you want the directions for the paper teacups.

Cutout Sugar Cookies

recipe from Laura Vitale

Makes a few dozen

Prep time: 30 mins
Cook time: 10 mins

Ingredients:
3 cups of All Purpose flour
1/2 tsp of Baking Powder
1/4 tsp of Salt
3/4 cup of Unsalted Butter at room temperature
1 cup of Sugar
2 Eggs
1 tsp of Vanilla Extract

Chocolate Ganache

4 ounces of Semisweet Chocolate Chips
1/3 cup of Heavy Cream

Process,

In a large bowl, cream together the butter and sugar, add the eggs and vanilla and continue to whisk for about 1 minute.
Add the flour, salt and baking powder and mix it all in until its all combined. Wrap in plastic wrap and refrigerate the dough for about an hour. Take the dough out of the fridge and allow it to sit at room temperature for 10 minutes, meanwhile, preheat the oven to 375 degrees and line 2 baking sheets with parchment paper and set aside. Roll out on a floured surface to about 1/3 to 1/4 inch thick, cut out any design you like with your cookie cutter(s) and place them a couple inches apart on your lined baking sheet.  Bake for about 8 to 10 minutes or until lightly golden around the edges and allow them to cool completely.

Heat the cream in a small pan over medium heat until just below boiling point. Pour cream over chocolate chips and let sit for 1 minute. Whisk the whole thing together until the chocolate has fully melted. Use to dip your teabag cookies halfway. 

Enjoy! 

Jessica the Baker

Strawberry Shortcake Cupcakes

I have a lot of recipes to share with you. All my pictures were on my sister’s computer, and I finally copied them to mine. Hopefully my blog won’t be so dead now, and I hope someone is still out there reading this… ;)

It was birthday season in our family so you’ll see a whole series of (delicious!) cakes coming on here  after this…don’t go anywhere! :)

 

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Here is another version of strawberry shortcake cupcakes for you. I made a different style of strawberry shortcake cupcakes here. I got this recipe from Laura Vitale, and it’s just as delicious!

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You can use a piping bag for the whipping cream if you’re serving this to guests

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I was in a hurry so I just used a mini ice cream scoop

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I think it has it’s own beauty

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Topping them with a fresh strawberry is like putting the cherry on the cake ;)

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Plus it hides all the imperfections of the whipping cream (if you have any) :)

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If you want to make them patriotic for the 4th of July, just add some blueberries!

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Summer is here and strawberries are in season, so take advantage and make something delicious with them, you’ll impress everyone! :)

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Personally I don’t see a reason why you wouldn’t want to try these, they’re a feast for the eyes!

Strawberry Shortcake Cupcakes

Recipe from Laura Vitale

Ingredients:

For the Cupcakes:

2/3 cup Granulated Sugar
1/2 cup of Unsalted Butter, softened at room temperature
2 Eggs
2 tsp of Baking Powder
1/8 tsp Salt
1-1/2 Cups All Purpose Flour
1/2 Cup Whole Milk
Zest of one Orange
Juice of 1/2 of an Orange
2 tsp of Vanilla Paste

For the Strawberry Mixture:
1-1/2 cups of Fresh Strawberries, finely chopped
2 Tbsp of Sugar
Zest of 1/2 Orange
1 tsp of Corn Starch (I personally used Arrowroot Powder)
1 Tbsp of Orange Juice or Water

Whipped Cream:
1-1/4 cup of Heavy Cream
1 tsp of Vanilla Extract
3 Tbsp of Confectioner Sugar
1/2 tsp of Orange Zest, optional

To make the cupcakes:

Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside. In a small bowl, mix together the flour, salt and baking powder, set aside.  In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the orange zest, vanilla paste, orange juice and eggs and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together, slowly adding the milk and mix everything to combine.  Scoop the batter into your lined cupcake tin, make sure it’s only filled 3/4 of the way up because they will rise. Bake for 18 to 20 minutes and let cool for about 45 minutes before frosting.

To make the strawberry mixture:
In a small bowl, dissolve the cornstarch (or arrowroot powder) in the orange juice and set aside. In a medium saucepan, combine the berries, sugar and orange zest. Cook over medium high heat and bring to a boil stirring often until the sugar dissolves.  Add the cornstarch (or arrowroot powder) mixture and cook for 1 more minute, allow to cool completely

To make the whipped cream:
Make the whipped topping by whisking together the cream, orange zest, vanilla and powdered sugar until stiff peaks form.

To assemble:
Using a melon baller or small ice cream scoop, scoop out the center of each cupcake. Fill with about 1 Tbsp of the strawberry mixture and pipe with some of the whipped cream. Top each cupcake with either a slice of strawberry or leave them as is!

Enjoy! 

Jessica the Baker

Mini Pudding Pies

I know, it’s been forever since I posted! I want to share with you the little mini pudding pies I made for this year’s mother’s day. I got the idea from Pinterest (who doesn’t :) ) but instead of making the peanut butter filling that the original recipe called for, I made a vanilla pudding instead.

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The breakfast table almost ready for mom. I also made waffles with strawberries, blueberries, and apricots in them. They were very fruity and very delicious! We had extra pudding that we put on top of the waffles…SO GOOD! :)

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 They didn’t quite turn out like the picture here, but they still turned out a cute version of them. :)

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 I wanted to make something new I had on Pinterest, to make mother’s day a little more special (and because I have like 200 desserts pinned) and these were the perfect thing. Our mom was surprised when she woke up and saw these. Plus they were super duper delicious! :)

What did you make for your mom this mother’s day? 

p.s. My sister was in a hurry that morning so these were the only good pictures she was able to take.

Mini Pudding Pies:

original recipe: here

Chocolate Crust:

  • 2 cups all-purpose flour
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter, cold
  • 4 tablespoons Crisco (I used 4 tbsp. of butter) 
  • Yolk from 2 large eggs
  • 6 – 8 tablespoons iced coffee (Ice water will work as well.)

Vanilla Pudding:

  • 2 large egg yolks
  • 3 tablespoons granulated white sugar
  • 2 tablespoons arrowroot powder (it can also be substituted with corn startch, but it’s not recommended)
  • 1/8 teaspoon salt
  • 1 cup whole (full fat) milk
  • 1/2 tablespoon  unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract

Chocolate Sprinkles for decoration (optional) 

In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.

Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.

Then, preheat your oven to 350 degrees F.

On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.

Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.

Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.

While they are cooling, mix up the vanilla pudding. In a medium-sized heatproof bowl, whisk the  egg yolks with the sugar. Add the arrowroot powder and salt and mix until you have a smooth paste. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm.

Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells. For decoration, you can sprinkle them with chocolate sprinkles. Or drizzle them with melted chocolate. 

Enjoy! 

Jessica the Baker

 

Yogurt Brownies…

…Or diet brownies as I like to call them. ;) I say that for a reason as they do not have any butter, oil, or eggs.

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Of course I don’t suggest you diet with these brownies, but it’s a delicious variation to your regular brownies. BTW, I’m not under any circumstances ditching my favorite  Black Forrest Brownies recipe. :)

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The original recipe had Greek yogurt, but I haven’t acquired a taste for it yet and I didn’t have any on hand so I just used regular plain yogurt

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These brownies do have a slightly difference  taste. You can kind of taste the yogurt, especially when they are warm, but I found that the white chocolate chips and walnuts really balanced the flavor well

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Of course on the other hand, they are soft, fudge-y, and moist! Very delicious!

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So, if you’re looking for a different style of brownies please do give this recipe a try!

Yogurt Brownies

Ingredients:

(recipe taken from here)

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips, divided
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 + 1/3 cups plain Greek yogurt (I used fat-free)
1/2 cup white chocolate chips, divided
1/2 cup chopped walnuts

 

Instructions:

  1. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with parchment paper leaving the sides overhanging or butter and flour.
  2. In a large bowl whisk the flour, baking powder and salt together.
  3. In a microwave safe bowl melt 1/2 cup semisweet chocolate chips using the chocolate setting of your microwave in 20 second increments, stirring in between until smooth and melted. Whisk in the sugar, cocoa powder, vanilla and yogurt.
  4. Fold the wet ingredients into the dry ingredients. Mix in 1/4 cup semisweet chocolate chips and 1/4 cup white chocolate chips and walnuts.
  5. Pour the batter into the pan and spread evenly. Sprinkle the remaining 1/4 cup semisweet and 1/4 cup white chocolate chips over top. Bake 28 – 32 minutes or until a toothpick in center comes out with a few moist crumbs but not wet batter.
  6. Cool in pan on wire racks. Lift using the parchment to a cutting board and cut into squares with a sharp chef’s knife or paring knife, wiping clean after each cut.
  7. Store tightly covered in a cool, dry place.

Enjoy! 

Jessica the Baker