Category Archives: Sweet Little Details

Sweet Little Details: Oreo Layered Cake

Posted on by

0

Before getting to this month’s installment of Sweet Little Details, we want to say a big congratulations to Jen on her newest addition, Nora. Isn’t she precious? 

In between taking care of her sweet little one and her toddler, Jen is still finding time to bake. How does she do it?! We are excited to share this Oreo Layer Cake recipe from her.  

Devil’s Food Cake

You will need 2 layers of devil’s food cake. I used a cake mix and made some adaptions…why because I have about 15 of them that I bought really cheap.

Cheesecake 

3 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

3 large eggs

2 teaspoons vanilla extract

12 (or more) crushed oreo cookies

White Chocolate Frosting

1 (11 ounce) package  Ghirardelli white baking chocolate (you can use a different brand, but I promise you won’t be sorry if you use the good stuff)

1 cup butter, softened

1/2 cup shortening

1/2 cup milk

2 pounds confectioners sugar

1 teaspoon vanilla

6 crushed oreos

The Cake

Prepare and bake devil’s food cake in two 9-inch round pans as instructed. Let cool completely. If you want to make this ahead, you can even freeze the cake layers.

The Cheesecake

Preheat oven to 300 degrees F. Line the bottom of a springform pan with foil and set aside. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs one at a time; mix well. Stir in vanilla until smooth. Fold in crushed oreos. Pour into pan. Bake at 300 degrees F for 1 hour. Let cool completely. I then put the cake in the freezer about an hour before I was going to assemble the cake to make the assembly go more smoothly.

Frosting

Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melted, remove from heat and set aside to cool slightly. Meanwhile cream butter on medium speed. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in milk and powdered sugar, alternating until frosting reaches desired consistency.

Assembling the Cake
After you have the cake, cheesecake and frosting made, you are ready to put the cake together! Yay! Finally!

Place one layer of devil’s food cake on cake stand. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Remove cheesecake from freezer, unwrap, and remove bottom of the pan, then peel off foil. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to trim it. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Once crumb coat is set, then frost with as much of the remaining frosting as necessary. Top with crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.

Enjoy!!!

Sweet Little Details: Coconut Creme Pie Squares

Posted on by

0

This little treat brought to you by Sweet Little Details looks so fresh and fun. I can’t wait to try it myself! Thanks for sharing, Jen!

Coconut Cream Pie Squares from Dough Puncher

Crust:
2  cups flour
3/4-1 cups shortening
5-7 Tbs. cold water (or even . . coconut water. . oooh)

Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
Roll out on a floured surface, and place in a 13×9-inch pan. Bake at 350 for about 20-25 minutes, until lightly golden. Let cool.

Vanilla Coconut Pudding:
2 2/3 cups whole milk

2 2/3 cups coconut milk
2 egg
1 cup sugar
1/2 cup cornstarch
1/4 tsp salt
2 tsp vanilla
2 2/3 cups sweetened, flake coconut

In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.

Whipped Cream and Topping:
2 cups heavy whipping cream
1/4 powdered sugar
1 tsp. vanilla
1 cup coconut

Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.

Sweet Little Details: Homemade Butterfingers

Posted on by

1

Thank you, Jen from Sweet Little Details for making such a sweet and perfect treat.  How simple but so yummy!

Homemade Butterfingers 

Adapted slightly from Plain Chicken

1 lb. candy corn

16oz jar peanut butter

12 ounces Milk Chocolate Chips

1 Tablespoon Peanut Butter

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8×8 pan lined with parchment. Cool completely. Cut into squares. Melt 1 Tablespoon peanut butter and chocolate chips in a double boiler.  Drizzle chocolate over bars. Lay on waxed paper to set.

Sweet Little Details: Red Velvet Whoopies

Posted on by

0

Last week, Jen from Sweet Little Details posted perfect whoopies for Valentine’s day, but let’s be honest, I’ll take red velvet anytime of the year. These look so yummy, I can’t wait to try them.

Red Velvet Whoopies

Whoopie Recipe from Annie Eats

2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring

Cream Cheese Frosting

From sweet little details

2 8 oz packages cream cheese, softened
1/2 cup butter, softened
2 pounds confectioners sugar
2 teaspoons vanilla

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.

Spoon the frosting into a decorators bag. Pipe out onto whoopie and sandwich between cookies. Enjoy.

Sweet Little Details: Surprise Red Velvet Cupcakes

Posted on by

0

It is the most wonderful time of the year and I absolutely love all the goodies and sweet treats out there.   Jen Campbell from Sweet Little Details has given us a very yummy Christmas treat.  Thanks Jen, enjoy!

Surprise Red Velvet Cupcakes makes 2 dozen cupcakes

You can use a boxed Red Velvet Cake mix if you would like…just prepare as normal.

Filling

I like to use more than just a heaping teaspoon of filling…so I normally will double this recipe. 

1 8oz package cream cheese, softened
1 egg
1/3 cup sugar
8-10 ounces of white chocolate chips

In a small bowl, blend cream cheese, egg and sugar. Beat until smooth. Add white chocolate chips.

Red Velvet Cake

The cake recipe is from Bakerella

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz. red food coloring

Images by: Jen Campbell

Preheat oven to 350 degrees. Line 24 standard muffin cups with cupcake liners.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Fill prepared pans 2/3 full and top with heaping teaspoon of filling. Bake at 350 for 20 -25 minutes.

If you choose to frost these cupcakes, cool completely before frosting.

Cream Cheese Frosting

2 8 oz packages cream cheese, softened
1/2 cup butter, softened
2 pounds confectioners sugar
2 teaspoons vanilla

Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.

Sweet Little Details: Pumpkin Whoopies

Posted on by

2

With Thanksgiving just next week, here is a little something that will surprise your family. If you are looking for a twist to the traditional pumpkin pie here is a great move from Jen at Sweet Little Details.

Image by Jen

Pumpkin Whoopies from Whoopie Pies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup brown sugar
1/2 cup unsalted butter, at room temperature
1 1/2 cups solid packed pumpkin (about 1 can)
1 egg
1 teaspoon vanilla

Position a rack in the center of the oven and preheat the oven to 350 F. Line two baking sheets with parchment paper.

Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.

In the bowl of a stand mixer fitted with paddle attachment, beat together the brown sugar and butter on low speed until combined. Add the pumpkins, then the egg, beating well. Add the vanilla and beat until combined. Add flour mixture and beat on low until incorporated, scraping down the sides of the bowl.

I like to use a pastry bag for whoopies. Fill pastry bag with pumpkin batter, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 15 minutes each, or until the cakes begin to crack and are firm to the touch. Let cool on the sheet for 5 minutes before transferring them to a cooling rack.

Cream Cheese Frosting
1 8 oz package cream cheese, softened
1/2 cup cup butter, softened
1 pound confectioners sugar (4 cups)
1 teaspoons vanilla

Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.

Sandwich filling between two cakes and store in an air tight container.

A Homerun Birthday Party

Posted on by

0

We thought this baseball themed birthday party from our good friend Jen, at Sweet Little Details, was the perfect event to showcase during the World Series! Not only do you get to enjoy yummy recipes from Jen on a regular basis, you now get to see how she throws a party. Thanks for sharing, Jen!

Images by Sweet Little Details.

Sweet Little Details: Caramel Apple Cheesecake Bars

Posted on by

0

Here is a sweet treat by Jen from Sweet little details. It looks so delicious and perfect for your fall party.

Caramel Apple Cheesecake Bars with Streusel Topping

Recipe Adapted from Mel’s Kitchen Cafe

Base:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened

Cream Cheese Layer:
3 (8-ounce) packages cream cheese, softened (The original recipe calls for 2 but it needed more of the cheesecake layer)
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

1 cup caramel sauce

Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 3/4 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust. Bake 10 minutes. Remove from oven.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Sweet Little Details: Pumpkin Spice Latte Cupcakes

Posted on by

1

Today our friend, Jen from Sweet Little Details has brought us a very yummy fall treat that would be great for football parties, Halloween parties or any get together really.  I think I’ll dream up a party just to make these.  They look delicious!

Thanks Jen!

Image by Jen Campbell

Pumpkin Spice Latte Cupcakes

Yield: about 2 dozen cupcakes

2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon
Caramel Sauce

To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Stir together and set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.

To make the frosting, Chill bowl and whisk attachment of an electric mixer in the freezer for 10 minutes.  Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.

Sweet Little Details: Chocolate Covered Cheesecake Bites

Posted on by

0

Are you looking for something nice and cold but rich in flavor?  Try these delicious treats from our friend, Jen Campbell at Sweet Little Details.

Image by Jen Campbell

Chocolate Covered Cheesecake Bites

1 1/2 cups oreo cookie crumbs
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract

24 ounces semisweet chocolate, chopped
3 tablespoons shortening

White chocolate for drizzling

Preheat oven to 325°. Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the cookie crumbs and butter. Press into prepared pan; set aside.

In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze for four to five hours or overnight. Melt chocolate and shortening in a double boiler; stir until smooth. Cool slightly. Using foil, lift cheesecake out of pan.

Gently peel off foil; cut into 48 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip. Completely dip squares, one at a time, in melted chocolate; allow excess to drip off. I like to use a plastic fork with the middle prongs broken off for dipping. Place on waxed paper-lined baking sheets. Let stand for 20 minutes or until set. Drizzle with melted white chocolate. Store in an airtight container in the refrigerator or freezer. Yield: 49 squares.