Revamp and I’m Back!

So much has changed since I last posted anything!

    First off, I now have my own house, and I am in college.
    Secondly, I am engaged.
    Third, I am going to make some yummy desserts still but also create healthy yet delicious snacks and desserts that won’t put you in a sugar coma.

Next up: Chocolate Fudge! Just in time for the holidays! A perfect treat for Santa with a nice big glass of milk or for a Christmas work or family party.

No-Bakes!!

So, I’m sorry this isn’t the home made nutella post but I couldn’t find any hazelnuts in the stores around me today. Instead I made some delicious no-bake cookies! Super simple and crazy good! However I don’t have any pictures because I left my camera in the car and there is a wicked thunderstorm right now.  I just made them as a surprise for Chocolate Monster because she is eating chocolate again! Om nom nom!

No Bakes:

Ingredients:

  • 2 cups sugar
  • 1/2 cup Coco powder
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 cup butter
  • 3 cups oats
  • 2 teaspoons vanilla
  •  1/2 cup peanut butter

Directions: Before you start, on empty counter space lay out wax paper for your cookies to go on!

 

1. In a medium pot, mix together sugar and coco powder.

2. Stir in the milk to the mixture.

3. Add salt and butter. Then turn stove top to medium and keep stirring until butter is melted and starts to boil.

4. Once boiling, add oats, vanilla, and peanut butter.

5. Stir it all up until everything is the same color then turn off stove top and take off heat.

6. Using a spoon, blop/drop cookie onto wax paper. (the more you place on the wax paper the bigger the cookie)

7. Allow time to cool and then devour with a nice cold glass of milk! (sharing optional!)

ENJOY!!  I typed this up on my iPad so sorry if there are any errors, iPads are not WordPress friendly apparently.

-The Dessert Monster-

Cheesecake fit for a King! (or Queen)

Supplies

Mmmhhmm I am in love, I am in love with this cheesecake. I have been making this cheesecake for the past 4 years or so and so has the rest of my family. We call it Aunt Mary Ann’s Cheesecake (Who is actually my great aunt).

***Just a heads up this will take quite awhile to make so give yourself plenty of time!***

recipe

Aunt Mary Ann’s Cheesecake:

Crust: (Approximate time: 15 mins)

  • 1 1/2 cups Graham Cracker crumbs
  • 1/4 cup Sugar
  • 1/4 cup Butter (melted)

Main Filling: (Approximate time: 50 mins)

  • 2 – 8oz packages of Cream Cheese room temperature (Philadelphia Brand is a MUST!!)
  • 1/2 cup Sugar
  • 3 Medium Eggs
  • 3/4 t. Vanilla

Top Part of Cheesecake: (Approximate time: 15 mins)

  • 1 pint Sour Cream (Full fat, might as well splurge for a fabulous Cheesecake!)
  • 1 teaspoon Vanilla
  • 1/4 cup Sugar

Directions:

Making the Graham Cracker Crust:

crush

  1. crust2Put the graham crackers in a ziplock bag and crush them. (Skip if you bought Graham cracker crumbs)
  2. Measure out 1 & 1/2 cups of Graham Cracker Crumbs and pour into a medium mixing bowl. Then add your sugar and melted butter.
  3. Mix with a fork then press into the bottom of a spring form pan to create a crust.
  4. Place into fridge until you need it later.

*(If crust is not sticking enough then drizzle a bit more melted butter over the dry parts until it stays)*

Making the Main Filling:- Preheat oven to: 375* F

  1. In a large bowl, mix together the room temperature cream cheese, sugar, eggs, and vanilla.
  2. Using an electric mixer, beat the ingredients until “smooth, creamy, and luscious”. This will take about 20 minutes worth of mixing so get ready for a work out. Also make sure you have your spatula on hand.
  3. Take the crust out of the fridge and pour all of the filling into the crust.
  4. Place into preheated oven and bake at 375*F for 20 minutes.

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Let cheesecake stand on oven for 15 minutes!! While you wait, make the topping.

-Making the Topping- Turn oven to: 475*F

  1. In a medium bowl, add the sour cream, vanilla, and sugar.
  2. Mix by HAND with a spoon.
  3. After the cheesecake has been out for 15 minutes, blop the topping by spoonful over the cheesecake, and spread.
  4. Bake at 475*F for 10 minutes.

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After done baking, let cool for mins before covering with tinfoil or saran-wrap.
Put in fridge for 5 to 6 hours before serving.

GMCC-Hope you enjoy it as much everyone I know does!!-

-The Dessert Monster-

Spring Break & Sweet Braided Bread

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This past week has been Spring Break for Nerd Monster and so we’ve been hanging out in the kitchen quite a lot recently. On Easter Nerd Monster & Chocolate Monster made the most delicious braided bread and brownies I have ever had. I meant to post them sooner but with the weather finally being so nice outside, Giggle Monster and I have been going out a lot more. I cannot believe I already have 149 followers! Thanks everyone! I’m going to be posting more often, these last few days have been a dud, sorry!

Nerd Monster’s Sweet Braided Bread: (Makes 2 Loaves)

Ingredients:

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 1/2 teaspoon salt
  • 5-1/2 to 6 cups all-purpose flour

Garnish:

  • 1 egg, lightly beaten (for the Garnish)

Directions:

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

On a floured surface, knead the dough until smooth and elastic (about 6-8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 1 hour. (She placed the dough into the oven on the ‘Proof’ setting, about 80*F. So it’d be warm enough to rise correctly).

Punch dough down. Place onto a lightly floured surface, then divide dough into six equal parts. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes. (She placed the loaves on a cookie sheet and in the oven on the ovens ‘Proof’ setting. About 80*F.)

Brush them with egg. (Should look glossy everywhere)

Bake at 350° for 25-30 minutes or until golden brown. Let cool on wire racks. (They retain their heat for quite awhile so be careful not to burn yourself!!)

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You can serve them with butter, jelly, jam, NUTELLA, or anything of your hearts desire!

Next Up: The Best Brownies I have ever had! Also I am making My Famously Delicious Cheesecake this weekend!

Then, on April 17th I will be attempting to make home made Nutella for the first time ever! If it’s as delicious as I think it will be then expect to see an amazingly chocolately blog post that day!!

 

NerdNDeMon

-Sweet Baking everybody!-

-The Dessert Monster-

Bunny Cake: Raspberry Lemonade Cake

Bunny Cake

Happy Easter my Dessert Monsters! Hope your day was fabulous! It was Giggle Monster’s first Easter ever! She was such a lucky girl and got TWO baskets from her grandma! No candy for her yet of course but she now has a new outfit and a bunch of cute books and toys! I ate WAY too much sugar today… just had to taste test the frosting about 25+ times to make sure it was perfect and it was each time of course. WARNING: this frosting is addicting!!

Happy Easter!

But now for the fun part you’ve all been waiting for! I made the most delicious (as well as adorable) cake today! It is a lemon flavored cake with raspberry lemonade frosting. Isn’t it cute!?! I borrowed the recipe from blog Shugary Sweets but tweaked it a little bit for my liking.

For the Cake:

  • 1 box (18.25oz) white cake mix
  • 1 box (3oz) lemon jello powder (gelatin mix NOT pudding)
  • 3 egg whites
  • 1/3 cup canola oil
  • 1 1/4 cup water

For the Frosting:

  • 1 cup butter, softened
  • 7 cup powdered sugar
  • 1/2 cup and about 2 Tablespoons frozen raspberry lemonade concentrate, thawed

Cake Directions: ***Ignore the directions on the box except for the cooking time and what heat you need.***

Preheat your oven to 350*F

In a large bowl mix together the cake mix, lemon jello powder, egg whites, canola oil, and water. Make sure there are no lumps in the batter.

*SIDE NOTE: I break my eggs in a separate bowl to make sure I don’t mix any egg shell or yolk into my batter. Then I add them to the mix*

Use TWO 9 inch circular pans. Spray with non-stick spray. Optional: Take wax paper and cut out a circle of it for each pan & place in the bottom of the pan. (Helps so it won’t get stuck). Re-spray pans.

Fill both pans up half way with batter and put them in the oven to bake for 29 mins. Tooth pick check the center just to make sure it is done!

Put your delicious smelling cakes on the cooling rack. (Keep in the pans for now).

Frosting Directions:

Place the softened (room temperature) butter in a large bowl. (It will soften more quickly if you slice it up and it’s usually easy to mix that way too). In a medium bowl sift the powdered sugar. (If you don’t have a sifter you can just measure out the 7 cups). Measure out half a cup of the thawed raspberry lemonade concentrate and place on your work space.

Pour a bit of the raspberry lemonade concentrate into the large bowl with the butter then pour some of the powdered sugar into the large bowl as well. Fold together with a spatula before using your electric mixer to mix it up. Continue adding powdered sugar and raspberry lemonade in medium amounts until all of it is mixed together. Make sure it is a smooth consistency then taste it. I thought it needed a bit more raspberry lemonade so I added a little bit at a time until it was perfect for me. I’m guessing about 2 tablespoons. ***Be careful not to add too much of the raspberry lemonade otherwise your frosting will be too runny!!*** Once it is done set aside or in the fridge until you need it.

Bunny Cake 1

Now for the fun part!! Assembling your Bunny Cake!

It may look complicated but I promise you it really isn’t!

You will need a platter or plate about 12 1/2 inches long for this cake. Also you will want to assemble it on whatever you plan to use to serve on it because it is almost impossible to relocate onto a new plate in one piece.

Step 1: Take your cooled down cakes out of the pans. ***If you used wax paper make sure you don’t pull it straight up! Pull it across your cake so it doesn’t mess it up.*** Frost the top of one of the cakes then place the second cake on top of it make sure it sticks well!

Step 2: Take a long serrated knife and slice the 2-layered cake a bit over from the halfway mark. The bigger side will be the bunny’s body.

Step 3: Place the larger half of the cake on it’s flat side for the bunny’s body. Make sure you leave enough room on your platter in the front for the head!

Step 4: Cut the smaller side in half. This will be your bunny’s head and legs.

Step 5: Place the head at the front of the body. Then take the other half apart and place it on both sides of the larger part of the cake for the legs. Make sure you frost the legs on well! They will help your cake stand up.

Step 6: Now you are free to frost it and let your creativity run wild!!

Bunny Cake 2 I found it easier to frost the ‘back’ first then the main body part before the legs and the side of the head.

Bunny Cake 3

Don’t worry if some spots are showing, you can fix that in “last looks”.

Now that your bunny is all covered in frosting you can add the face! You can use anything you want but I chose to temper chocolate and free form my own eyes, ears, nose, whiskers, and tail.

CT2 CT1

I’ll make a mini post about how to temper chocolate later!

Just my chocolate creations on wax paper. Make sure they are thick enough to not break.

Also for the ears you may want to make a long part at the bottom to stick into your bunny’s head/neck crease.

Super simple and delicious!

Bunny Cake

Here is my finished Bunny Cake!!

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Adorable & Delicious!

I hope you have as much fun as I did making this adorable bunny cake!! Oh also I used my new Frosting Gun today and Man is it a time saver! Love it!! New blog about it soon!

Bunny Cake and MeHappy Easter Everyone!

-The Dessert Monster-

Easter Weekend & Spring is in the Air!

So tomorrow is the day before Easter, and all through the Monster house, a sweet sweet smell will be baking… Okay, so I’m way better at baking then trying to rhyme and make a little story. Anyway tomorrow I will be making some super sweet treats for my crazy fun family. Now I am not quite sure what I will be making but I know several things that I might be making.

  • Some simple brownies with a new delicious candy & chocolate flare. Easy to make and super yummy!
  • A Bunny Cake or a Pooh Bear Bunny Cake (Not sure which one yet!)
  • Tiramisu Cupcakes!

I can not wait until tomorrow to play with my new decorating tools!! My legs are so sore tonight! I went on a 3 hour walk downtown and in the park with Mr. Monster and Giggle Monster. It is finally looking and feeling more like spring!!!  You know what that means, more springy flavors available to play & bake with!!

Comment to let me know if you have anything you’d like to see! I’m open to anything sweet and delicious!!

-Blog ya tomorrow! -The Dessert Monster-

 

My New Toy: Dessert-decorator Pro

So, as an early Easter gift my Monster family got me a new kitchen/dessert toy! In the past I have always frosted and decorated with a plastic bag that had a hole cut out of the corner. Needless to say I wasn’t very successful with that homemade tool. (However it still was delicious! Just lacked in the appearance section.)

DDP1

I have yet to use this new toy but was quick to take photos with it!!

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It comes with 6 different tips and is dishwasher safe (Which is GREAT because I am lazy when it comes to clean-up time!) The different tips include: the Wilton 336, Wilton 1M, Wilton 125, Wilton 21, Wilton 4B, and Wilton 230. But I prefer to call them by my own names. Leaf/Ribbon, Big ‘star’, Flat thingy, Little ‘Star’, Super pokey thingy, & the Filler tip! I’m sure I’ll get them down… eventually… Also it comes with a little draw-string mesh bag for the tips to go into the dishwasher with!

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The main container is stainless steal so it won’t absorb the flavors. It also will help keep it at your desired temperature. It’s also designed for people who are right & left handed. Which I think is a great idea and pretty nifty!

As I have previously said, I have not yet used this but once I have then I shall report back with how I liked it. (Maybe even a video or picture step by step to make pretty designs!) I am pretty psyched to get to finally use this product! It’s a pretty big step up from plastic baggies if I do say so myself!

-Until nextime, The Dessert Monster-