Tuesday, January 24, 2012

Cake Batter Rice Crispy Treats Recipe


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Pinterest is my new guilty pleasure.  After the homework has been completed, the kitchen sink has been shined, the laundry has been folded, and the children are tucked in their beds, I allow myself hours and hours a moderate amount of time on Pinterest (Pinterest is an invitation only website where one can organize interesting items from the web and browse what others find inspiring).  First I scan what has been pinned on my main page, then I click on luscious pictures of food, adorable snapshots of crafts, and intriguing images of elementary classroom decors.  Oh, then I adore other people's organized pantries, peak into craft rooms that I covet, and even admire chic hair styles and outfits that I will likely never wear.  Finally, after my husband has kenneled the dog and turned off all the lights, I force myself to exit out of Pinterest and shut down my computer.  I love being inspired right before bed!


A recipe that recently caught my eye on Pinterest was for Cake Batter Rice Crispy Treats.  I pinned the recipe, clicked through to the original post, found another worthy food blog, and printed out the recipe.  The next day my children were greeted after school with a homemade snack.  Although these rice crispy treats appeared normal they had been taken from drab to fab thanks to Pinterest.  Who knew that a mere 1/3 cup of dry yellow cake batter could significantly heighten the flavor of a classic sweet treat?

After all of the Cake Batter Rice Crispy Treats had been gobbled up by our family and various neighborhood children, I was left with a partial box of yellow cake mix.  What to do?  Why return to Pinterest, of course, and search for cake batter recipes.  The results:  cake batter blondies, cake batter ice cream, cake batter cookies, cake batter pancakes, cake batter dip, cake batter martini. . . The possibilities are endless, thanks to Pinterest!

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Cake Batter Rice Crispy Treats Recipe
      recipe inspired by Pinterest compliments of Crumbs and Chaos

3 Tablespoons butter
1 - 10 ounce bag mini marshmallows
1/3 cup yellow cake mix (dry)
6 cups rice krispies cereal
optional:  1 container colored or seasonal sprinkles 
  1. Melt butter in large saucepan over medium low heat.  Add marshmallows.  Stir constantly until marshmallows melt.
  2. Remove from heat.  Add dry cake mix to melted marshmallow and butter mixture a little at a time.  Stir after each addition until cake mix is fully incorporated.
  3. Stir in rice krispies cereal and gently stir until cereal is fully coated.
  4. If adding sprinkles, add half at this time and stir.
  5. Press into a greased 9x13 pan.  Top with remaining sprinkles, if desired.
  6. Let stand for about 30 minutes, if you can!
Melt butter with marshmallows, just like normal.
Add dry cake mix a bit at a time, mixing well.
Stir gently until all cereal is coated, try a bit, be impressed!
Plastic wrap or wax paper helps with flattening into the pan.
Observe family and friends as they detect a new flavor in their yummy treat!
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Tuesday, January 17, 2012

Chocolate Peanut Butter Cake Recipe

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Woo Hoo!  It's my birthday and I no longer have to bake my own cake.  Three years ago my oldest child took this responsibility away from my husband who is much more of a cook than a baker.  The first time she attempted baking me a birthday cake was three years ago when she had yet to become a teenager.  That year she created an Oreo Cookie Cake, last year she concocted a scrumptious Carrot Cake with Cream Cheese Frosting, and this year she made me a mouthwatering Chocolate Peanut Butter Cake.


My daughter's inspiration came from Smitten Kitchen, but, being the independent young woman that she is, she went about it her own way.  She started with a chocolate cake that she made from a box using butter instead of oil.  Then she iced the cake with a batch of peanut butter frosting which she had formerly used as icing for brownies.  Lastly she topped the entire thing with a luscious chocolate ganache.

The result was a decadent two layer cake that melded two of my favorite flavors, chocolate and peanut butter. My son pointed out that it was a Chocolate Peanut Butter Cup Cake.  No, not a cupcake for which my daughter is famous, but a cake that mimics the flavors of a Reese's Peanut Butter Cup.  That gave her the idea that next time she bakes one of these confections she will adorn in with chopped or mini Reese's Peanut Butter Cups.  I love my daughter's creative and adventurous spirit as much as I love enjoying a hunk of this cake alongside a tall glass of cold milk.  It truly is a happy birthday!




Chocolate Peanut Butter Cake Recipe

  1. Bake a chocolate cake using two 9-inch round pans.  If using a box mix try to find one that uses butter instead of oil to produce a sturdy cake that will hold up to the frosting and ganache.
  2. Make a batch of Peanut Butter Frosting (recipe follows).  Double it if you want a ton of frosting.
  3. When cakes are cooled, frost them with Peanut Butter Frosting.  Chill frosted cake until ganache is ready.
  4. Make a batch of Chocolate Ganache (recipe follows) and pour over chilled cake allowing the excess to drip down the sides.  
  5. Chill entire cake for about an hour.  Remove finished cake from refrigerator about an hour before serving.
  6. Serve with big glasses of ice cold milk.  Enjoy!

Peanut Butter Frosting

1/2 cup butter (1 stick), softened to room temperature
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy cream

In a large bowl, beat butter and peanut butter until fully combined and fluffy.  Slowly beat in 2 cups of powdered sugar.  Add 1/4 cup heavy cream and continue to beat.  Beat in the remaining 2 cups of powdered sugar.  Add the remainder of the heavy cream a bit at a time until the frosting reaches a spreadable consistency.


Chocolate Ganache
     
8 ounces (1 1/3 cups) semisweet chocolate chips
3/4 cup heavy cream
1 teaspoon vanilla


Place the chocolate chips in a large stainless steel mixing bowl or pot.  Heat the heavy cream in a small saucepan over medium heat and bring to a gentle boil, stirring constantly with a wooden spoon.  Remove the  heated cream from the heat and pour it over the chocolate chips.  Using the wooden spoon, stir until the chocolate is melted.  Stir in the vanilla.  Let the ganache sit at room temperature for about 15 minutes or until it has thickened slightly.


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Friday, December 23, 2011

Christmas Cookie Recipes

Food Gift:  Plates of Christmas Cookies
I arrange the sweets on a festive disposable plate and then
sprinkle it with holiday candies before covering.

Last year I shared about the tradition my family has of baking many different types of cookies and giving plates of  them as gifts to friends and neighbors.  This year is no different and today I completed the baking of seven different types of sweets.  Currently they are all tucked safely in their air tight containers.  Tomorrow I will plate them, cover them with festive cling wrap, and then my children and I will deliver them to our neighbors.  Of course, we sampled a few broken cookies and we will keep a sampler of these holiday  cookies to enjoy for dessert on Christmas Eve, but the main purpose of these treats is to spread home baked Christmas cheer to families that we appreciate.

May you and your loved ones have a wonderful holiday! 
Merry Christmas from Heidi's Recipes!


Christmas Cookies 2011

Minty Brownie Bites


I spread the cookies out on our kitchen island and then fill the plates.
I use holiday Press 'n Seal to cover the plates.

It sure is a good feeling when all the baked goods are tucked safely in their
containers and the kitchen is clean.


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Wednesday, December 21, 2011

Breakfast Muffin Recipe

Snickerdoodle Muffins
Back in 1991 when I taught third grade, one of the Language Arts goals was to "read to complete a task".  As an energetic twenty-something teacher, I  immediately thought that a great way to practice that educational objective was to follow a recipe and cook something in class.  Now that I am a mom, I still think that it is important for young people to learn to "read to complete a task"; so, when my twelve year old son requested his favorite breakfast, Snickerdoodle Muffins, to celebrate the first day of Christmas vacation I replied, "Sure, as long as you make them!"

When my older children embark on solo culinary adventures, I require encourage them to begin with a clean kitchen, read through the recipe before starting, and gather all of their ingredients before starting to cook.  Then they wash their hands, choose an apron, and tackle some independent cooking while I busy myself with laundry or dusting.    I attempt to be within ear shot to answer questions such as "Can I use cupcake liners instead of buttering the pan?" or "Where is the fresh nutmeg?", but I avoid offering unsolicited advice or ripping the wooden spoon out of their hand when they are 'whipping' even though the recipe clearly says 'gently mix'.

Today my son tackled his batch of Snickerdoodle Muffins like a real pro.  As a huge fan of Alton Brown, he chose to freshly grate his nutmeg with a rasp grater and he did not over mix his batter. He preheated his oven and cleaned up after himself.  He even tolerated me poking around the kitchen with my camera.

Delicious for breakfast or brunch, Snickerdoodle Muffins are fun for family baking.  
This recipe for Snickerdoodle Muffins, which I ripped out from the March 2007 issue of Family Fun magazine, is particularly suited to young bakers because it only involves ten ingredients and it ends with a fun step of dipping the slightly cooled muffins in butter and then cinnamon sugar.  It also makes the house smell divine and is fully appreciated by younger siblings.  I am grateful for my background as a teacher and am glad that all of my children will enter adulthood knowing how to "read to complete a task".



It's always good to gather all of your ingredients before starting.

My son is a huge fan of Alton Brown and learned from his cooking hero that freshly grated nutmeg is best.

Tip of the day:
cover the butter with the paper butter wrapper to
avoid spattering Mommy's clean microwave.

An ice cream scoop guarantees uniformly sized muffins.

Dipping the muffins in melted butter and cinnamon sugar is fun!


Snickerdoodle Muffins Recipe
     recipe adapted for Family Fun Magazine, March 2001
     makes one dozen muffins

For the muffin batter,
2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 large egg
1 cup plus 2 Tablespoons milk
6 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping,
1/2 cup sugar
1/2 teaspoon cinnamon
dash of nutmeg
2 Tablespoons unsalted butter, melted and slightly cooled

  1. Preheat the oven to 375 degrees.  Line a muffin pan with paper liners.
  2. Melt 6 tablespoons of butter, set aside to cool slightly.
  3. Whisk together flour, sugar, baking powder, salt, and nutmeg in a large mixing bowl.
  4. In a medium-size bowl, whisk the egg until frothy.  Blend in milk, melted butter, and vanilla.
  5. Make a well in the dry ingredients and pour in the liquid mixture.  Using a wooden spoon, mix the batter gently until it is fully combined.  Do not over mix.
  6. Fill each muffin cup about two-thirds full.
  7. Bake on the center rack for 15 minutes.  Rotate the pan and bake for an additional 5 to 7 minutes or until muffin tops are lightly browned and a cake tester comes out from the center of the largest muffin with only a few crumbs.
  8. Cool the muffins on a wire rack for 5 minutes.
  9. Meanwhile, mix the sugar, cinnamon, and nutmeg in a small bowl and melt 2 tablespoons of butter.  
  10. When the muffins are cool enough to handle, dip each muffin in the butter then the sugar mixture to cover the entire top of each muffin.
  11. Serve muffins warm or cool entirely and store in an air-tight container for up to 2 days.
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Tuesday, December 20, 2011

Gingerbread Houses

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Today my son and over one hundred of his closest first grade friends gathered in the school cafeteria to create gingerbread houses using milk cartons, graham crackers, and tons of sweets.  As I scooped frosting, opened candy canes, and passed out baby wipes, I remembered nineteen Christmas' ago when I crafted gingerbread houses with my own class full of first graders.   I was pleased to observe that children still love to thoughtfully add cookie walls, candy cane chimneys, and gum drop windows to little candy houses.

In order to make these simplified gingerbread houses with some children that you love, first gather and wash out a variety of milk cartons.  Along with individual school milk cartons, tall thin ones from half-and-half are fun in addition to short square containers from buttermilk or heavy whipping cream.  Once the cartons are fully dry, staple the tops and the gather the rest of your materials.  You will need sturdy paper plates or pieces of cardboard to be used as the base, white frosting (homemade or store bought), and a variety of colorful holiday candies, sprinkles, and cereals.  Start by attaching the prepared carton to the base using a gob of icing.  Then attach the graham crackers to the sides and top of the carton using lots more icing.  Finally, adorn the little house with candies and other sweets.  This is one case where less isn't more - more is more!

The decorating portion of this project is the most interesting for me to observe as a teacher and as a parent.  The method of embellishing the house along with the finished product is always reflective of the child's personality.  Some little people will painfully sort through all of the sprinkles in order to create a symmetrical monochromatic roof line or  use holiday M&M's to speckle the walls in an evenly spaced red and green pattern, while others will attach treats to their structure with joyous abandon resulting in a spectacular and fully loaded gingerbread house.  No matter what the method, making gingerbread houses with kids creates unique and decorative structures along with many fond holiday memories.  Merry Christmas from Heidi's Recipes!

Before the decorating begins, open all of the goodies and place them in individual containers.
Attache the base of the carton with a glob of icing.
Spread icing on each side of the carton to attach the graham crackers.
For children under 5 years old, adults can do this step ahead of time.
Provide plastic knives and lots of baby wipes.
Colored icing can be used to add details to the house.
Sample goodies and let the creative juices flow!
Printable Directions for Gingerbread Houses
More Christmas Recipes

Gingerbread House Instructions
     bases on the instructions from Kid's Create by Laurie Carlson

variety of milk cartons; washed, dried, and stapled closed
sturdy plates or foil covered cardboard for a base
white frosting (canned or homemade), recipe follows
tubes of colored icing
assorted small candies 
miniature marshmallows
dry cereal in assorted shapes and colors
coconut
gingerbread boy/girl cookies, gummy bears, teddy grahams
  1. If making homemade frosting, prepare ahead of time and keep covered in the refrigerator for up to five days.
  2. Wash and thoroughly dry milk cartons.  Staple tops closed.
  3. Attach prepared carton to base with a big dab of frosting.
  4. For the walls, spread frosting on each side of carton and attach graham crackers.  Press them in place against the four sides of the carton.
  5. For the roof, liberally dab frosting on the slanted parts of the carton.  Gently position the crackers on top of the carton.  Hold them in place for a minute or until the frosting is set. To cover the eaves at the front and back of the house, cut or break a small rectangle of cracker into a triangular shape and attached with frosting.  As an alternative, completely cover the eaves of the house with frosting.
  6. To decorate, use frosting to attach candy, cereal, and other goodies to the house.  Sprinkle with coconut or powdered sugar as snow.  Create paths, chimneys, doors, and windows.  Add gingerbread boy and girl cookies, gummy bears, or teddy grahams.  

Frosting Recipe
     from Kid's Create by Laurie Carlson

(I have always used this frosting when making gingerbread houses with children.  This recipe produces a frosting that once dry is very hard and keeps the houses and decorations together for years, if covered tightly to store.  It, however, is not recommended for young children who might sneak a lick due to the raw eggs.)

1 pound confectioners' sugar
3 egg whites at room temperature
1/2 teaspoon cream of tartar
  1. Mix all ingredients in a large bowl with an electric mixer at low speed.  
  2. Increase the speed to high and beat for about seven minutes, until the frosting stands in stiff peaks when a knife is pulled through it.
  3. Scoop the frosting into small portion cups as needed to created gingerbread houses.
  4. Keep this frosting covered at all times.  It can be refrigerated for up to five days.
  5. This makes two cups of frosting which is enough for two small or one medium house.
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Wednesday, December 14, 2011

Polar Express Cupcakes


Polar Express Cupcakes
In honor of National Cupcake Day (December 15th), here are some adorable Polar Express Cupcakes that my daughter and her friend created this past weekend.  They baked three dozen cupcakes, made a double batch of vanilla butter cream frosting, tinted a portion of the frosting blue, and created fondant adornments to go with the theme.  They rolled out colored fondant and used edible marking pens to add the details.  The result was cute and delicious cupcakes that are sure to please any fan of the movie or the book The Polar Express by Chris Van Allsburg.  After watching the movie with my Pre K class today, I an thinking these would go nicely with some Hot Chocolate.

Happy National Cupcake Day!

The girls use edible marking pens to add details to fondant shapes.

They made tickets using yellow fondant and a black edible marking pen. 

The young bakers cut each train out by hand using a paper pattern that they printed off of the internet.
Then they added a window and wheels with a black edible marking pen.
They used a snowflake cookie cutter and then adorned with blue edible marking pen details.

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Sunday, December 11, 2011

Crock Pot Hot Chocolate Recipe

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For the past few weeks my daughter and I have mulled over the idea of creating a hot chocolate bar for her youth groups' progressive dinner.   While she dreamed of homemade marshmallows, hand crafted treat labels, and displays that looked like they had come "right out of a magazine" (no pressure:),  I was contemplating the logistics of serving a group of teenagers a hot beverage.   I surfed blogs and browsed Pinterest until I discovered a recipe for Creamy Crockpot Hot Cocoa at Mrs. Happy Homemaker.

Breaking my cardinal rule of never serving to guests a recipe that I had not previously attempted, I purchased the ingredients and added it to my "Hot Chocolate Bar" planning sheet.  Being slightly skeptical, however, I also purchased some dry hot cocoa mix and had a kettle of water simmering on my stove the night of the party.


A few hours before the group of ninth graders was scheduled to pull up in front of our house on a hay wagon, I placed all of the hot chocolate ingredients in my crock pot and hoped for the best.  It did not ease my nerves when my husband peered into the white liquid in my slow cooker and said, "What is that?!"  The recipe said to stir the mixture of whipping cream, sweetened condensed milk, whole milk, vanilla, and milk chocolate chips occasionally, but in my nervousness, I upped the stirring up to frequently.  After the mixture had been in the crock pot for about an hour, bits of chocolate started to rise to the top of the liquid and then after a whisk it began to look like hot cocoa.   All of my anxiety disappeared as soon as I sampled this creamy and flavorful warm beverage.


While I busied myself with putting the finishing touches on the Hot Chocolate Bar, the cocoa continued to simmer in the crock pot.  A few minutes before the guests were scheduled to arrive, I stirred the liquid with my immersion blender.  That created the frothy texture that I desired and added to its creaminess.


It turns out I didn't need the packet of hot cocoa mix after all because this Crock Pot Hot Chocolate is decadent and delicious.   My daughter ladled portions of it into mugs and then the teens helped themselves to a variety of marshmallows, whipped cream, crushed candy canes, and a variety of other toppings.  This recipe is already a holiday favorite of our family.  Merry Christmas!

Printable Crock Pot Hot Chocolate Recipe
Hot Chocolate Bar Ideas


Crock Pot Hot Chocolate Recipe
     inspired by Mrs. Happy Homemaker

1 1/2 cups whipping cream
1 can sweetened condensed milk, 14 ounces
6 cups whole milk
1 teaspoon vanilla
1 package milk chocolate chips (11.5 ounces or approximately 2 cups)
  1. Add whipping cream, sweetened condensed milk, whole milk, and vanilla to crock pot.  Whisk.
  2. Stir in milk chocolate chips.
  3. Cover crock pot and cook on low for about 2 hours, stirring about every 15 minutes.  When chocolate chips have fully melted and mixture is combined you may want to reduce your crock pot to the 'warm' setting.  
  4. Prior to serving whisk mixture vigorously or stir with an immersion blender to froth.
  5. Serve plain or with a variety of toppings such as marshmallows, whipped cream, crushed candy canes, M&M's, and more.
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