Tag Archives: Frosting

Oatmeal Cream Pies and Easter Feasts

8 Apr

Happy Easter all!  When I was a kid, we would always get dressed up and go over to my grandparent’s house for an egg hunt, and afterwards eat deli ham, deviled eggs, and drink fizzy green punch (it’s a McG family thing-don’t ask).  Then my Mom took over, and turned Easter into one of my favorite feast days.  Now I can look forward to fresh seafood, tomato and burrata salads, spinakopita, Maryland deviled-eggs (Old Bay of course)!

I’m convinced my Mom can cook anything, and man can she create a table-scape.  She’s just not that into baking, which is where I come in.  This year, I wanted to find a recipe that would appeal to kids and grown up kids alike.  Something sweet, portable, and to appease the non-chocoholics in my life.  I bring you my take on Oatmeal Cream Pies just in time for Easter!

Oatmeal Cream Pies (makes about 40 cookies, 20 sandwiches)

  • 2 cups old fashioned oats
  • 1 1/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1 1/2 sticks salted butter, softened
  • 1 1/4 cups light brown sugar
  • 2 eggs
  • 1 1/4 cup raisins
  • 1 tsp vanilla extract
  • 1 12 oz Betty Crocker Whipped Fluffy White Frosting

First, preheat the oven to 350 degrees.  In a medium bowl, mix the oats, flour, salt, cinnamon and baking soda together with a spoon.

In a large bowl, mix the softened butter and brown sugar with a hand-held mixer for about 2 mins.  Add your eggs and vanilla to the wet mixture, and mix on medium speed until all of the ingredients are combined.  Slowly incorporate the flour and oat dry mixture into the wet ingredients, I added a quarter of the mixture at a time.  Combine dry and wet ingredients with your mixer on low until completely blended.  Stir in your raisins with the spoon.

Ok decision time!  Large or small cream pies?  I say go big or don’t eat, so went with the large size.  If so, put heaping tablespoons of the batter onto a silpat (can also use parchment paper) on top of your baking sheet.  If you want the smaller hand-held variety cookies, use a regular cereal spoon to dole out your batter.  Make sure to leave at least an inch to 1 1/2 inch between batter.  It will spread out while cooking.  Cook in a 350 degree oven for 14-16 minutes, rotating your cookie sheet half way through to ensure evenly-browned goodness.

Let your cookies cool on a wire rack for 5-10 mins.  Once they are cooled, use a spoon to spread about a tbs of the frosting between two cookies.  You guys will love these!  They have a melt in your mouth brown-sugary goodness quality and are easy to transport today’s Easter feast.

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Chocolate and Orange Frosting

20 Nov

I know I was supposed to pepper you this past week with a gazillion posts on all things turkey, instead I write you about birthday cake.  No it’s not MY birthday!  I accept my gifts in mid January.  It was my co-worker’s birthday this weekend, so I brought her a celebratory cake on Friday. 

To be honest, the cake itself wasn’t that memorable.  She requested vanilla, so I complied.  What WAS memorable was my new recipe for the most lusciously whipped Chocolate and Orange Frosting.

Wow, I mean, wow.  I’m so pleased with the way this turned out, I’m thinking of making another cake just to serve as an excuse to make more of this.  As with most of my recipes, it’s really easy and doesn’t take too many ingredients.

Chocolate and Orange Frosting

  • 1 stick of butter at room temperature
  • 1 1/2 cups of semi-sweet chocolate chips
  • 1 cup cream
  • 3/4 cup powdered sugar
  • 2 tbs orange juice with pulp
  • 1 tbs orange zest
  • 1 tbs shaved orange chocolate flakes

First melt your chocolate and butter in a medium-sized pot over low heat.  Stir until melted and shiny.  While you are waiting for the chocolate to melt, whip your cream and powdered sugar in a bowl with a mixer.  It should only take a few minutes to whip up, and form a smooth, creamy texture.  Pour your chocolate and orange juice into the bowl with whipped cream, and slowly fold the chocolate mixture into the cream.  Folding the two mixtures will keep the frosting light and fluffy.  Once combined, spread over a cooled cake, cupcakes or pour into a cereal bowl and pick up a spoon.  Spread orange zest and orange-flavored chocolate shavings over top.

Wishing it was your birthday? 😉  I’ll be back tomorrow with more holiday-themed and Thanksgivingy items.

My Attempt at Thundercake

27 Jan

Yesterday evening the DC area got our first real snow storm of the year.  But it wasn’t your average storm, instead we had thundersnow and thundersleet.  The storm moved in quickly, the traffic was horrific, and many areas lost power.  I was one of the few lucky ones to make it through the storm without issue, so I decided to celebrate by making Thundercake.  Well, actually I started off cleaning, then was invited for a glass of wine with one of my apt. friends, then made dinner, and that all led to the thundercake experiment.  

Honestly, what else were we supposed to do while we were snowed in?  This is the story of a cake using some of my favorite flavors and the icing that almost wasn’t. 

Everything started out so simple.  I pulled out a box of leftover spice cake mix, canned pumpkin, nutella, and cream cheese from the fridge.  Most people have these ingredients lying around in a snow storm right?   

Back to the cake.  I followed the box instructions that said to combine the mix with 3 eggs and vegetable oil.  I then mixed it until the ingredients were incorporated and poured the batter into a greased baking dish.

I decided that this spice cake needed a little something extra, so I added 4 tsp of nutella to the batter and ran a knife through the nutella to make a pretty swirl design.

I popped the cake into a 350 degree preheated oven and baked for about 38 minutes.  Now it was time to find a frosting recipe.  I decided to turn to my trusty food network website and found a Rachael Ray recipe for pumpkin cream cheese frosting.  Perfect!  I looked at the recipe and realized I didn’t have everything I needed.  That should have stopped me in my tracks, it didn’t. 

Too late to turn back, I needed frosting stat.  So, I tried to find similar ingredients in my fridge/cupboards and make substitutions.  The recipe called for 8 oz of cream cheese and I only had 4 oz, so I substituted 4 oz of nonfat plain yogurt to get the tang.  Strike 1.

The recipe then said to add 1/2 of a can of pumpkin, 1/4 tsp nutmeg, and 1/2 tsp vanilla extract.  I was able to do this correctly, but was lacking an orange to zest, so left this out.  Strike 2.

I was then supposed to beat all of these ingredients together and slowly add 3 and 1/2 cups of powdered sugar to the mix.  I was a 1/2 cup short, but actually this worked out fine because 3 cups was already tooth-achingly sweet.  No strikes there.

Try as I might I could not get my frosting to whip up.  I really needed more cream cheese or yogurt with a higher fat content to thicken it.  So after bringing in RB and G for a cake consult, I decided to add more yogurt and the remaining 1/2 can of pumpkin.  Strike 3. 

This produced what can only be described as sweet orange gloop.  I was about to throw in the frosting towl and settle for boring spice nutella cake on it’s own (I know I’m being overly dramatic but I REALLY wanted frosting).  When my two friends gallantly offered to hit the market in our basement in search of more cream cheese while I resumed pouting over my bowl.

A few quick minutes later I was back in business.  I whipped the new 8 oz container of cream cheese with 1/3 or 1/4 of the sweet orange gloop.  I honestly have no idea how much I poured in and was beyond precise measuments at this time.  To my surprise, this combo made an amazing thick and tangy cream cheese frosting.  Seriously, this stuff was crazy good.  As in we were all scraping the excess out of the mixing bowl after the cake had been iced. 

A true thundercake miracle!  The cake still looked a bit orange and gloopy, but it’s always a good sign when your friends say hurry up and take the picture I want a piece! 

My lessons learned were that it pays to have good friends during a snowstorm, it’s nice to have a market in the basement of your building that is open during said snow storm, and finally, you should always add more cream cheese.