Tag Archives: Whisk

Chocolate Biscoff Whipped Cream Layer Cake

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As unbelievable as it may seem, I have finally entered adult-hood. Legally, at least.

Last Friday, I turned 18! The most exciting part about turning 18 for me was that I was finally able to change my name to Crasey Rich. It’s just like Casey Ulrich, but just a couple confused letters.

KIDDING guys!! Sheesh, I hope you would never believe me that I’d change my name to that…especially considering I made like negative dollars the past year.

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I guess to some people, turning 18 means tattoos, cigarettes, and lottery tickets. Let me share my view of these shiny, brand new privileges. I would rather clean port-o-potties with a toothbrush everyday for 2 months then have a needle, NEEDLE :0 inject stuff into me…and then it’s permanent! Oh gosh, I think they look cool on other people, but for me oh no, nope, no chance that I could ever be convinced to pay to have a needle in me. Shots and when I have to get my blood drawn for allergy tests are my worst enemies. Cigarettes, are another fear of mine. I would prefer to wait to start my personal voyage to cancer. No need to buy it. Lastly, I don’t have many bad things to say about the lottery because I don’t even know all the ins and outs of it. I got 3 tickets on my birthday, buttttttt how the heck do you find out if you won?! Heck I could have won 300 million dollars right now and I have no idea.

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Anyways, the real exciting part of my birthday was my cake. Yes, I made my own birthday cake. I’m a little weird, but if you haven’t noticed that by now, I’m not exactly sure what you’ve been doing with your life.

This was my first time successfully making swiss meringue buttercream. Notice: “successfully”. I attempted swiss meringue buttercream about a year ago and it was more than hot mess. It was like a hot mess caught on fire, married another hot mess, and had hot mess babies. It was bad. But I digress.. I re-attempted and my cooking powers prevailed!

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Some things that helped the process go smoother this time around were that I had a candy thermometer. Turns out sticking your finger in a mixture doesn’t magically tell you when something hits 150 degrees. Weird, I know. Also, patience is a key ingredient, so if you think your buttercream is starting to look like cottage cheese, it’s okay. Mine looked like cottage cheese’s ugly stepsister, so you’re golden. Just keep mixing and don’t worry about it. I had the Ellen show on while I made mine, and I do think she secretly had some voodoo that made mine workout this time, so I would recommend doing that too ;)

Chocolate Cake

I used my go-to chocolate cake recipe, seriously once you try this baby you’ll never go back to your old recipe! Click here for the recipe

Biscoff Swiss Meringue Buttercream

5 eggs whites

1 cup white sugar

pinch of salt

1 teaspoon vanilla extract

2 cups butter, room temperature

1/3 cup biscoff spread

  1. In the bowl of a stand mixer, combine the egg whites, sugar, and salt. Place the bowl over a pot of simmering water. Whisk constantly until the sugar is dissolved and the mixture reaches about 150ºF.
  2. Take the bowl and attach it your mixer, fitted with the whisk attachment. Whisk the egg white mixture until it reaches room temperature and stiff peaks have formed, about 5-10 minutes. At this point the mixture will be thickened and white.
  3. With the mixer on low speed, add the butter, 2 tablespoon as a time. Once all the butter is added, raise the speed to medium high and mix until the mixture starts to come together. Remove the whisk attachment and replace with the beater attachment. At this point, my mixture looked a little bit like cottage cheese, but don’t worry!! Beat until the buttercream comes together fully and is smooth.
  4. Once the buttercream is silky and smooth, mix in the vanilla. Beat in the biscoff until thoroughly combined. I used this as the filling of my cake.

Whipped Cream

1 1/2 cups heavy whipping cream

2-3 Tablespoons powdered sugar

  1. In the bowl of a stand mixer, using the whisk attachment, beat the heavy whipping cream and powdered sugar until it forms stiff peaks and becomes whipped cream consistency. I used this to frost the top and sides of my cake. Keep cake refrigerated. 

Chocolate Ganache

1/2 cup heavy cream

3/4 cups plus 2 Tablespoons chocolate chips

  1. Place chocolate in heat proof bowl and set aside. Make ganache by heating cream in saucepan until boiling and it starts increasing in size. Pour hot cream over bowl of chocolate and stir until fully incorporated. Let cool for about a minute before pouring on chilled cake.

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Random Fact of the Day: The Earth’s atmosphere weighs about 5.5 quadrillion tons.

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Black Bottom Peanut Butter Mousse Pie

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Hello hello hello

Sorry I’ve been M.I.A. I was on a super top secret mission last week that forced me to like not have any time to make any yummy things.

Sorts of… you know loads and loads of homework and soccer and random allergic reactions count as secret missions, right? I like to call those secret missions from fate.

Anywho, I was able to squeeze in an uber tasty recipe before I left to visit my sister at college this past weekend. I have been meaning to make peanut butter pie since practically the beginning of time, so I finally got all the right ingredients and got to work! And by work, I mean consuming insane amounts of delicious pie that will make your taste buds give you a million hugs and kisses (it’s true).

Black Bottom Peanut Butter Mousse Pie

FOR CRUST:

7 sheets graham crackers

1/4 cup butter, melted

2 Tablespoons white sugar

FOR BLACK BOTTOM:

about 8-9 oz. chocolate, chopped (1 1/3 cups)

2/3 cup plus 1 3/4 cups chilled whipping cream, divided

2 Tablespoons honey

2 teaspoons vanilla, divided

FOR PEANUT BUTTER MOUSSE:

6 oz. (1 cup) peanut butter chips

2 Tablespoons creamy peanut butter

  1. Preheat oven to 350 degrees F. Lightly spray pie pan with cooking spray.  Process graham crackers, melted butter, and sugar in food processor. Press crumb mixture into prepared pie pan, evenly. Bake in preheated oven for about 15 minutes.
  2. Meanwhile, combine chocolate, 2/3 cups cream, honey, and 1 teaspoon vanilla extract in microwave safe bowl. Microwave about 3 minutes until chocolate softens. Whisk till smooth. Spread over bottom of crust and freeze for 10 minutes.
  3. Melt peanut butter chips and 3/4 cups cream in large microwave-safe bowl on medium heat for about 25 seconds, following with 15 second intervals, stirring after each heating. Whisk in creamy peanut butter and 1 teaspoon vanilla extract. Beat remaining 1 cup and 2 Tablespoons white sugar until just before peaks are formed and the cream is very thick. Fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.

Random Fact of the Day: Wal-Mart Stores bought $18 billion of goods from China in 2004 making it China’s eight-largest trading partner (ahead of Australia, Canada and Russia)

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Flourless Chocolate Mufcakes

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I can be fairly indecisive. I always kind of have been.

When I was younger and would go to my grandma’s for lunch with my mom, I remember she would always ask where I would want to get lunch from. It seemed like it was practically the biggest decision of my life. McDonalds? Culvers? Portillo’s? (<– Only Chicago people would probably know this one) Wendy’s? The possibilities were endless. It was all too much.

To continue with my indecisiveness I names these babies mufcakes. Their super chocolatey so I feel like they can not really be called a muffin. But then again…where’s the frosting?! Not here. Therefore it is not a cupcake. It is simply something baked in a muffin/cupcake tin. See? I can’t even decide what type of tin it is.

What I do know is that these mufcakes are super rich and chocolatey and will definitely hit the spot if you have a chocolate craving. Using high quality chocolate will get you far [as always].

Flourless Chocolate Mufcakes

2/3 cup (4 oz.) chocolate chips

1/2 cup butter

1/2 cup sugar

3 eggs

1/2 cup unsweetened cocoa powder (I used Dark cocoa powder)

  1. Preheat oven to 375 degrees F. Line muffin tin with cupcake liners.
  2. Cut the chocolate into small cubes. Melt chocolate and butter in a double boiler, while whisking until the mixture becomes smooth.
  3. Once smooth, take chocolate mixture off heat and whisk in sugar until smooth. Add the eggs and whisk immediately until well combined. Sift the cocoa powder unto the chocolate mixture and stir until just combined with a rubber spatula.
  4. Place batter into prepared muffin tin and bake in preheated oven for 22-25 minutes or until toothpick comes out clean when inserted in middle. Let cool in baking tin for about 5 minutes then remove from muffin tin to complete cooling.

Random Fact of the Day: The foot is the most common body part bitten by insects.

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Old World Pumpkin Bars (from The Gingered Whisk) -SRC Post!

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If you haven’t been around here long, you may not know that I LOVE the secret recipe club. Seriously one of the best decisions I have made since I started blogging was joining the club. Looovvee it! Full of great, fun people with awesome blogs!! To learn more about the Secret Recipe Club, you can click here to see how it works :)

For the month of February, I was assigned to post about The Gingered Whisk. Jenni is the wonderful host of The Gingered Whisk. She is totally adorable (I know that’s like totally wrong for me to say since I’m younger, but whatever!) Naturally she is a ginger. Hence the “gingered” whisk! I love how she has a light heart about being a ginger, I know some people can be super sensitive to the term!! (In case you’re not familiar with what a “ginger” is…it’s a red-head; a person with red hair :) ) I love how real of a person she seems. I felt totally connected with her when she mentioned that she always has her toenails painted but can’t keep her fingernails painted for 5 minutes. I’m like the EXACT same. Seriously, nail polish on my fingernails just looks so, so, so wrong. But then toenails without polish just look…naked. yuck! We need to keep it PG around here!!

Anywho, the hardest part for this post, as it seems for EVERY SRC post, was picking the recipe I wanted to make. I noticed she made The Pioneer Woman‘s famous cinnamon rolls, that I have been meaning to make forever!! She finally pushed me over the edge and I finally made them! I decided however not to use that post as my secret recipe club post since it didn’t really highlight Jenni as much, which is like the point of this post!

So I finally settled on making Jenni’s Old World Pumpkin Bars. I tend to associate pumpkin with Fall, but these just looked too good for me to pass up. I’m a huge fan of layered bar recipes and this bar definitely has layers! At the base you have a buttery shortbread crust that where oatmeal add a nice little hearty element, then you have the pumpkin layer-hello gooey yumminess!, then the whole bar is topped off with a brown sugar-pecan crumb topping. Perfection :)

If you’d like to see more delicious recipes like this one, hop on over to the Gingered Whisk right now!!

Old World Pumpkin Bars

(FROM the Gingered Whisk)

(I halved the recipe to fit a 9×9 inch dish)

1/2 cup flour (I used half whole wheat, half all-purpose)

1/4 cup brown sugar

1/4 cup oatmeal

1/4 cup (1/2 stick) butter

1 cup canned pumpkin

1 egg

1/4 teaspoon cinnamon

1/8 teaspoon cloves

1/2 cup milk

1/4 cup plus 2 Tablespoons white sugar

1/4 teaspoon ground ginger

1/4 cup pecans (I chopped mine up a little bit)

1 Tablespoon butter

1/4 cup brown sugar

  1. Preheat oven to 350 degrees F. Mix flour, brown sugar, oatmeal, and butter until fully combined. Press crust mixture into 9 x 9 inch baking dish. Bake in preheated oven for 7-10 minutes or until golden on edges. When fully baked, take out of oven, but keep oven on.
  2. Mix pumpkin, egg, cinnamon, cloves, milk, white sugar, and ginger. Once fully mixed, pour over crust and bake in 350 degree F oven for 10 minutes.
  3. Meanwhile, mix chopped pecan, butter and brown sugar together. I found using a fork to be the easiest method. When pumpkin layer is done baking, take out of oven (Keep oven on!) and sprinkle brown sugar-pecan mixture on top. Bake an additional 7-10 minutes in 350 degree F oven. Cool before serving and enjoy by itself, with whipped cream, or vanilla ice cream!



Random Fact of the Day: Sleep deprived people perform as badly or worse than those who are drunk.
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Pumpkin Pie- HAPPY THANKSGIVING!

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Happy Thanksgiving everyone!! I hope you all have an awesome day and go to sleep tonight with full tummies. 

In case you haven’t decided yet on what you’re having for dessert, this pie would be a pretty quick, easy and painless recipe to make for after the turkey.

Pumpkin pie is something I have grown to love. It’s one of those things that I just must have every year! 

And now you must have it too! Top this baby off with some whipped cream and you are good to go. Or if you really want to…my dad some people consider pumpkin pie to qualify as breakfast food. Therefore, it is A-OK to have a slice in the AM. Pumpkin is good for you, right?

Classic Pumpkin Pie

(from allrecipes)

1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust (I used my regular pie crust recipe)

whipped cream or vanilla ice cream for garnish, if desired

  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Random Fact of the Day: Every day more money is printed for Monopoly than the US Treasury.

 

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