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Sweets » Clothes and Cupcakes
Oct 242014
 

Cookie dough bars

Question: who loves raw cookie dough?! Answer: everyone. Who picks and chooses their bites of cookie dough ice cream to make sure they get the most pieces of cookie dough? Cookie dough is simply the best. However, some people pay attention to that pesky little warning on the cookie dough wrapper that reads “contains raw eggs; do not eat.” {I am not one of those people.} This is a recipe for bars of cookie dough, containing no eggs, and finished with chocolate ganache, making it totally acceptable to eat them by themselves!

This recipe is extremely easy, and actually a no-bake recipe, which makes prep time a breeze! Just mix the ingredients together, chill until firm, then prepare the ganache and pour over the top before returning it to the refrigerator to chill!


Things you need:

(for the filling)

  • 2 c. all purpose flour
  • 3/4 c. brown sugar, lightly packed
  • 2 c. mini chocolate chips
  • 1 tsp. vanilla extract
  • 1 stick butter
  • 1 14 oz. can sweetened condensed milk

(for the ganache)

  • 1 cup semi-sweet chocolate chips (not mini)
  • 1/4 cup heavy cream

 Directions:

  1. Line an 8×8 or 9×9 pan with parchment paper. I got so excited to make these the first time that I just used a glass pie pan. Doesn’t matter.
  2. Beat together the butter and brown sugar until fluffy. Add vanilla.
  3. Alternate adding flour and sweetened condensed milk until blended and then fold in mini chocolate chips gently.
  4. Press cookie dough mixture into prepared pan and chill for at least three hours.
  5. After the mixture has sufficiently chilled, combine the heavy cream and semi-sweet chips in a microwave safe dish. Heat on high in the microwave for one minute, then remove and stir. Continue heating in 30 second increments, then stirring, as needed until completely combined.
  6. Pour the ganache over the bars and chill for at least one hour, or until ganache sets.
  7. Lift bars out of the pan using sides of parchment paper, slice, and serve

I don’t really have any good photos of the finished product, because as soon as they finished chilling, my fiance jumped in the pan…half of the bars were gone in minutes (yes, that is his fork in the last photo). I’ll try to get better photos next time (there will definitely be a next time) and update this post!

 

Jun 172014
 

If you’ve ever read my blog or looked at my instagram or twitter, you have probably figured out two things: I like cupcakes and I’m obsessed with Target.

So last weekend, I was browsing the aisles at Target and wandered down the baking aisle when I came across watermelon cake mix. For 66¢. Okay. Well duh, I had to buy it. It sounded a little strange, but hello. I also found some watermelon frosting that was 83¢. So now, for a whole $1.49, I had an interesting baking project.

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(I already had these watermelon print cupcake liners that were $1 from Walmart!)

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I think these cupcake mixes were on clearance just because they sounded so strange…probably didn’t go over great. But for less than $2, what did I have to lose? So I went home and mixed them up.

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The verdict:

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They turned out VERY CUTE and were surprisingly pretty good! The cake mix has black specks in it (similar to funfetti) so it looks like seeds. The cake did not have much of a watermelon flavor; it was very subtle. The frosting had a stronger flavor and reminded me of watermelon saltwater taffy. I loved the liners I had to match and I think all in all, this was a very well spent $1.49.

May 272014
 

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If you like pina coladas…then you will love this cake. I hope that song is stuck in your head now, because it has been in mine ever since I made this cake.

Do people outside of the South make poke cakes? They should, because they’re amazing and SO easy. I never hear about people making them in other regions though, so maybe they don’t. The concept is simple, and delicious: make a cake (typically the recipe will call for a boxed cake mix– hello, easy), poke holes in the cake when it is fresh from the oven, pour gooey, delectable liquid over the cake and let it drip down in the holes of the cake. Amazing, ooey gooey cake. There are so many variations on this kind of cake and it is the kind of thing that gets EVEN better the longer it sits and soaks up liquid.

I made this cake on Mother’s Day for my mother and grandmother because it has been their favorite cake for years. They are both huge coconut/pina colada lovers and this is such a sweet, refreshing dessert. You can sprinkle coconut on top as well, but we usually skip that because my grandfather doesn’t like the texture of shredded coconut.

Annnnd, it gets better with age. It’s amazing the next day. Might make you cry after two. Will definitely after three. It’s just that good. A pretty cake it is not, but that’s okay.

what you need:

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1 box of yellow cake mix and ingredients to make said cake (oil, eggs, water)

1 can of sweetened condensed milk

1 can or bottle cream of coconut

1 tub Cool Whip for topping

coconut if desired (for top)

directions:

Bake cake according to directions on the box, in a 9×13 pan.

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While the cake bakes, mix sweetened condensed milk and cream of coconut together (my cream of coconut looks funny since it was in a squeeze bottle).

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As soon as you get the cake out of the oven, poke a TON of holes in it. All over it. Tear it up.

Pour the mixture evenly over the cake and allow it to seep down in all the holes.

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Put the cake in the refrigerator for a few hours and allow it to cool off before topping with Cool Whip. Like I said above, it really is better the next day or even two days later 🙂 the longer it has to soak up that sweet, coconutty mixture, the better!

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I hope you love this sweet Southern dessert!

Apr 132014
 

Muffins

I love baking on Sunday mornings/afternoons. I go to an early church service so when I get home, it seems like the perfect time to whip something up.

We buy a lot of bananas because they make such quick, healthy, and portable snacks. Inevitably though, we have a few that get too ripe before we get a chance to eat them. We had several like that this morning when I was trying to decide what to bake, so I looked up banana nut bread recipes. Instead, I found Banana Chip Muffins, which sounded YUMMY and very easy.

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At first, I made the recipe exactly according to the book, but while putting the chocolate chips back in the crisper (that is what a crisper is for, right?), I decided to throw in some white chocolate chips and pecans as well!

They turned out VERY GOOD. It tasted like banana nut bread but the chocolate chips and white chocolate chips gave it an extra sweetness and melty goodness. In my baking cabinet, I found some Mardi Gras-themed cupcake liners that I had forgotten about (oops), so I used them for a little added fun!

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The original recipe is from the Taste of Home Baking Book and is posted below.

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Banana Chip Muffins

Prep: 15 mins                                                                                          Bake: 20 mins @375°                                                                                        Yield: 1 dozen

1 egg

1/3 cup vegetable oil

3/4 cup sugar

3 ripe or overripe bananas

2 cups all purpose flour

1/2 cup old fashioned oats

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup mini semisweet chocolate chips

Preheat oven to 375°. In a large bowl, beat egg, oil and sugar until smooth.

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Stir in mashed bananas. Add flour, oats, baking soda, baking powder and salt. Stir all ingredients together until just moistened. Add chocolate chips. ** This is where I added white chips and pecans as well.**

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Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing.

This recipe was extremely easy– especially if you have a stand mixer– but also easy if you don’t. It was very good too. I have a major sweet tooth and this really hit the spot without being completely unhealthy for me! Hope you enjoy!

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