CookieD-oh

The chocolate cake with peanut butter frosting and ganache that I made last year was so popular that I turned it into cupcakes. Because, honestly, they're easier to deal with sometimes. Go-to dark chocolate cake with peanut butter frosting and a ganache drizzle. Very tasty, if I do say so myself. They're best if eaten with a fork. Just being honest. The cake recipe is here . To make cupcakes, fill cupcake liners 1/2 full and bake in a 375 F oven for about 16 minutes. Cool completely before frosting. Here is the frosting recipe: Peanut Butter Frosting 1 cup butter 1/2 cup peanut butter (creamy...not natural, sorry) 1/2 cup shortening 1/4 tsp salt 1 tsp vanilla extract 2 lbs powdered sugar 1/4 - 1/2 cup heavy cream Mix butter, peanut butter, shortening, salt and vanilla extract in the bowl of a stand mixer until well-combined. Add the powdered sugar and mix until incorporated. Add cream until the frosting reaches the desired consistency. Beat for 5 m...

Peach cobbler revisited...because this recipe is amazing and deserves to be reposted. I think I even got some pictures that were better than the first time around. I know that peach season is mostly over, so you'll have to forgive me for posting this so late. I blame the computer; it's having some issues right now. :-( *Before we get started, I would like to say that I only make this recipe with fresh peaches from the fruit farm (unless I'm using frozen peaches that I froze myself after buying them from the fruit farm). Grocery store peaches just aren't the same. So if you can find some fresh-picked peaches, use them to make this.  You won't regret it.* Anyhoo, start by mixing peaches, cinnamon, and sugar together in a bowl. Set the bowl aside and let the ingredients mingle for a while. Next, in a new bowl, take some shortening and some sugar and beat the tar out of them until they're good and fluffy. Remember when I burned up my hand mixer m...

Welcome back to the blog! I know it's been a while, but that just seems to be how it is these days. :-) I'm going to be teaching a baking class at my church in October, and I needed to decide early what I want to bake. We wanted something Christmas-y, since October is now (according to most American retailers) the beginning of the holiday season. After much vacillating, waffling, hemming and hawing, I decided on a chocolate cake with peppermint frosting. Because cake. I tried really hard to take better pictures this time. I'm pretty sure I failed, but the effort was there, I promise! I even went on the internet to see how other bloggers staged their cakes for photos. I went down to my basement and found a white plate! THAT is dedication right there. This is the same chocolate cake I always make because, really, it's the best. Start out by gathering your stuff. Here's some of the stuff you'll need. The first thing you'll do is to mix some boil...

**In the interest of full disclosure I would like to say up front that his recipe is extremely dangerous. Continue reading with extreme caution.** While I was researching recipes on Pinterest a while back, (if I blog about it later, I can legitimately call the time I waste on Pinterest "research") I discovered this recipe for an individual chocolate chip cookie  via Cooking Classy. Now, if we're being honest, the recipe really makes one cookie that should be shared between at least two people. But we all know that's not going to happen. So if there are two of you at home, double the recipe. This recipe is absolutely perfect for those times when you feel like having a cookie but you don't want to make a whole batch. Five minutes prep and this baby is done. In fact, you'll probably be done mixing the ingredients before the oven is even preheated. The only down side to this recipe is that you could potentially find yourself wasting some egg. However, the...

Hello! Am I too late for a fall apple recipe? It's only January, after all. We've had lots going on here in the D-oh household...so much so that blogging has kind of taken a back seat. Nothing earth-shattering, unfortunately, just life happening. Back in November I found this amazing apple crisp recipe on Pinterest. It think it may be the best apple crisp I've ever had. And I've made plenty of crisps over the years. Best of all, it's a really easy recipe! Good for a quick dessert when you don't have a lot of time to invest. Start by tossing 9 or 10 peeled, sliced apples with some sugar, cinnamon, nutmeg, flour, and salt. Put the apples into a greased 9 x 13 baking dish. Next, mix some brown sugar, oats, and flour in a bowl; cut in some cold butter, then sprinkle it over the apple mixture. I made mine gluten-free. (We have some family members who have gone gluten-free, so I'm trying to learn some new recipes along with adapting old on...

Based on the title of this post, I'm guessing you can surmise what I made. ...aaaand a close-up. ...aaaand the inside. On a sideways chevron plate. You're welcome. Turns out you shouldn't make ganache with chocolate chips because they don't flow correctly. But I didn't have any other chocolate and I wanted to put ganache on my chocolate cake with peanut butter frosting. It was kind of a last-minute decision. Took it to work for a potluck. It didn't last long. Anyhoo, it was really good. I made the icing with 1/2 peanut butter, 1/2 butter, but next time I will use less peanut butter because it nearly broke my mixer.  Too thick.  Way, way too thick. Well, that's all for now. Enjoy!

So I made another black raspberry pie . Still not crazy about the seeds, but the young'uns love the pie. Thought I'd get fancy this time and try a lattice top.  I totally screwed it up, but you can't tell unless you look closely. This time I added a little cinnamon to the fruit mixture.  I also took my potato masher to it.  But just a little.  I left lots of whole berries in the mix. Aaand pie: Do you like the paper plate? I know we've had discussions in the past about how classy this blog is. I just like to reinforce the issue every now and then. Well, that's all for now. Enjoy!

It's black raspberry season again!! Aren't they lovely?  I've spent the last few years encouraging our neighbor's black raspberry bushes to move into our yard.  I've been moderately successful. However, this year, my neighbors told me they were having trouble getting to the back of the raspberry patch, so I was welcome to take whatever I could reach.  My generous neighbors did not take into account the fact that I am nearly six feet tall and have the reach of a WNBA player. ;-) So anyhoo, I've got lots of berries this year.  I may make a few jars of jam later, but the first thing I did was make two of these lovely Raspberry and Cream Bundt Cakes . Here's a quick how-to: Cream butter and sugar: Until it's light and fluffy: Add the eggs, milk and vanilla: Stir in the flour: Dump in the raspberries: Fold in gently: Grease and flour a bundt pan (I had some sticking with greasing alone): Pop it in the oven ...