Category Archives: Sweets

Sweet Little Details: Oreo Layered Cake

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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!!!

Cheers! Roasted Strawberry Coconut Milk Ice Cream

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Sprouted Kitchen, by Sara Forte, is a fabulous blog to follow simply because it brings two of my favorite things together: beautiful photos and delicious food. Sara’s husband, Hugh Forte, is an amazing photographer. They are currently working on a cookbook that is due this fall.

Today, I thought it would be great to share this gorgeous recipe: Roasted Strawberry Coconut Milk Ice Cream.

ROASTED STRAWBERRY COCONUT MILK ICE CREAM // Makes about 1 quart

Adapted from Hungry Girl Por Vida

Few notes. First off, be sure to use full fat coconut milk, the light stuff will turn out too icey. I halved most of my strawberries, but after a few spoonfuls of the ice cream, I wish I had either quartered them, or mashed them up a bit with a fork before I added them to the machine. The chunks were a bit large and disrupted my pure ice cream enjoyment with big frozen cubes of fruit. If you end up with more strawberries than you use in the ice cream, they are delicious on a piece of toasted bread over a hearty swipe of fresh goat’s cheese. In fact, that combination is maybe a reason to make more than you’ll need anyway.

2 pints strawberries, hulled and quartered

2 tsp. natural cane sugar

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2 egg yolks

1/3 cup natural cane sugar

3 Tbsp. maple sugar (or just more natural cane sugar if that’s what you have)

1 13.5 oz. can coconut milk

1/4 tsp. vanilla extract

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2 oz. dark chocolate, optional

Preheat the oven to 300′.

Line a rimmed baking sheet with parchment. Pile the berries in the middle, sprinkle with the 2 tsp. of cane sugar, pinch of sea salt and toss gently to coat. Spread in an even layer and bake on the middle rack for 25 minutes. Turn off the heat but leave the berries in there to cool slowly. They need to be completely cool before adding to the ice cream machine. This step can be done in advance.

Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely.

Add the coconut custard to your ice cream maker and churn according to instructions. Meanwhile, if using, melt the chocolate in a double boiler (glass bowl over simmering water). At about 75% finished, add in a cup of the cooled, roasted strawberries and let it continue. In the last minute, slowly drizzle in the (not super hot) chocolate if you wants some chocolate chards or chunks in the ice cream.

Transfer to a container and freeze until firm.

Images via Sprouted Kitchen.

Sweet Little Details: Coconut Creme Pie Squares

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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

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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.

Cheers! Margarita Cupcakes

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Who is ready for St. Patrick’s Day? I love the fun green colors that surround this holiday. Here are some festive green cupcakes to get you in the Irish mood thanks to Good-Bye Gluten.

source

Tequila Lime Buttercream
1/2 cup shortening
1/2 cup butter (softened)
1 lb. powdered sugar (1/2 bag- give or take)
1 tsp. vanilla extract
1 1/2 tablespoon lime juice
2 tablespoons lime zest
2 tablespoons tequila
1/2 tablespoon milk
Green & yellow food coloring: however many drops you want to make the frosting look lime-y- about 1 green drop to every 3 yellow (optional)

Cream the butter and shortening with your stand mixer. Add the vanilla, lime juice, zest, and tequila. Mix until combined. Add the powdered sugar. Start with about half the bag. Add the milk and if the frosting is too soft, add more powdered sugar. Add the food coloring if you want now and then Whip the frosting for 3-5 minutes and then frost your cooled cupcakes. After I frosted my cupcakes, I rolled the edges of the frosting in sugar (to mimic a margarita glass)

Cheers! No Bake Nutella Cheesecake

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In honor of my partner/BF’s birthday today, I’d like to post a super yummy dessert that I know she would love. How do I know? 1) I know her well and 2) she pinned it on pinterest. :) We are celebrating her birthday tonight with friends over dessert. What a perfect way to celebrate. Happy Birthday Meg.

Image found here.
Now, on to the post. The new craze in the sweets world is Nutella. I first experienced Nutella when I was in France, I ordered a crepe from a street vendor. I’m pretty sure he put a whole bottle of Nutella in that one little crepe. It was good but man was it filling.

However, I think these look delicious, and I love desserts in individual cups for any kind of party. Hope you enjoy.

No Bake Nutella Cheesecakes
Yield: 4-6 servings

Prep Time: 15 minutes
Ingredients:

For the Crust
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted

For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional

Directions:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Notes:
- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

Prop Note
The small glass bowls were purchased from Pier 1. Spoons are from Ikea.

Source: My Baking Addiction

Sweet Little Details: Pumpkin Whoopies

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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.

Sneak Peek: 417 Bride

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Once again, Social Graces had the privilege of styling for 417 Bride that will hit stands this winter.   Back in May, we styled a two day shoot at Silver Dollar City that you can find here.  This time we pulled together and styled three different shoots; honeymoon getaway dresses, 4 weddings and a cupcake spread.  Below are some shots from the photoshoots through my phone.

Bride model, Jenna, and photographer Amy Pennington shooting one of the four wedding themes

Our delicious cupcakes from bakeries all over Springfield on top of cake stands made by Social Graces

Honeymoon model, Bekah by an antique airplane from the Taney County airport.Honeymoon model, Yulia, rockin’ an Envy outfit on an antique airplane from the Taney County airport.

Sweet Little Details: Caramel Apple Cheesecake Bars

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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).

DIY: Marshmallow Party Favors

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One of my favorite fall treats is a VERY roasted marshmallow.  I love an autumn campfire and cooking out with friends and family.  I think these party favors, I found on Austin Wedding Blog, would be a great addition to a relaxed fall wedding or even a kids birthday party.

So easy and so yummy!

Marshmallow Fun Pops
Serves 12

Giant Roaster Marshmallows (12 ounce bag)
4 ounces of Vanilla Candy Coating (2 squares of Almond Bark)
4 ounces of Chocolate Candy Coating (2 squares of Almond Bark)
12 Lollipop Sticks
2 long sheets of Wax Paper

Toppings:
2 tablespoons assorted Non Pareil Candies
2 tablespoons assorted Dark Rainbow Candies
2 tablespoons White Sparkling Sugar Candies
2 tablespoons Pink Sparkling Sugar Candies
2 tablespoons Granola or Graham Cracker Crumbs
2 tablespoons Shredded Coconut

DIRECTIONS:

Insert a lollipop stick into each of the marshmallows stopping about 1/8 inch under the top of the marshmallow.

Put each of the topping ingredients into a separate small bowl or plate.

Lay out the sheets of wax paper on a large platter or two large plates.

In separate bowls, melt the candy coating in a microwave on 30 second bursts making sure to stir between each 30 seconds.

Roll the sides of a marshmallow in either the vanilla or chocolate candy coating.  Have a small spoon handy to smooth out the coating on the marshmallow if it’s too thick in a particular area.

Then dip the top side of the marshmallow in the candy coating.

If you would like a multi-colored coating, use a spoon to drizzle the opposite color coating over the fully coated marshmallow (if you have multi-color coated marshmallows you may want to put the candy topping on just the top of the marshmallow so the multi-colored drizzles show up nicely on the sides).

Dip the sides and top of the coated marshmallow into any one or more of the toppings.

Then lay the candy coated marshmallow top side down on to the wax paper and let cool.

Images and recipe found here