On the ninth day of Christmas, my KitchenAid gave to me…

9 snowman

9 Snowman Treats!

8 Inch Snickerdoodle Cake

7 Gingerbread Kids Cupcakes

6 Christmas Cookie Shapes

5 ingredients, 5 minutes S’more Cups

4 Layer Red Velvet Cake

3 Dozen Cookies

2 Dozen Reindeer

And a Cream Cheese Bonanza Caaaake 

One of my favorite quick desserts are rice crispy treats!  In a few ingredients, the microwave and one bowl, you can get a sweet treat.  I’ve also alternated this recipe with cocoa crispies and added 1/2 cup peanut butter to make a cocoa peanut butter treat and these are just as good! 

The ninth  day is inspired by a picture I saw of cake shaped snowmen, similar to cake pops before cake pops were popular.  However, I thought rice crispy treats would be just as good, and easier than cake, and different.  You can also use this recipe to make any shapes- footballs, Easter Eggs, letters, anything!

Snowman ingredients:

  • 3 tbsp butter
  • 1 package (10 oz) marshmallows, miniature ones
  • 6 cups Rice Krispie Cereal
  • cooking spray
  • wax paper 
  • decorations: frosting to hold the sections together, kisses for the hat, morsels for the eyes, ribbon or licorice for scarf, pretzels for arms, colored icing tubes for buttons, nose etc.

Directions:

  1. Spray a large bowl and spatula with cooking spray to prevent unnecessary sticking.  You will also need cooking spray for your hands and the way paper. Keep it nearby!
  2. In a large microwave safe bowl, melt butter.  Add marshmallows and mix.  Melt marshmallow mixture in the microwave for about 2 minutes, mixing half way through.
  3. Once completely melted, add cereal to bowl and mix until combined.
  4. Take a 1/2 cup measuring cup (sprayed thoroughly with cooking spray) and scoop out the cereal mixture.  This will be the bottom of the snowman. Drop on wax paper, lightly sprayed with cooking spray.  Since we are making snowmen, scoop out 3 different sizes to form the snowman.
  5. Spray your hands generously with cooking spray and shape the cereal mixture into balls.  If the mix is too sticky, you didn’t use enough cooking spray on your hands. 
  6. Let the balls cool before decorating.
  7. Use frosting to glue the 3 balls together then decorate with favorite toppings!

And remember, never leave the kitchen with a clean apron!

My bag of marshmallows was more than 10 oz so I used a scale to measure it out.  

9 rice crispie ingredients 9 rice crispies

You just want to microwave long enough to melt the butter and marshmallows.  Do not overcook or else the marshmallows will start to solidify and won’t taste good.  2 minutes are a good average time.

9 microwave magic 9 marshmallow maddness 

This is what the balls look like once they are shaped.  Before they are shaped they will be blobs of cereal. 

9 plob and form balls    9 rice crispy snowmen

On the eighth day of Christmas, my KitchenAid gave to me…

8 snickerdoodle cake

8 Inch Snickerdoodle Cake!

7 Gingerbread Kids Cupcakes

6 Christmas Cookie Shapes

5 ingredients, 5 minutes S’more Cups

4 Layer Red Velvet Cake

3 Dozen Cookies

2 Dozen Reindeer

And a Cream Cheese Bonanza Caaaake 

Sorry for the delay in posting!  I actually ran out of butter yesterday!!  Started with about 5 boxes of 4 sticks… down to half a stick.  I restocked (thanks to Publix’s BOGO) and now I’m ready for the next few days with 4 boxes>16 sticks>8 cups of butter!!

Today’s dessert is an 8 inch snickerdoodle cake.  The inspiration comes from my love of snickerdoodle cookies.  I’ve never made or heard of a snickerdoodle cake but now I have no idea why… it is delicious!!  I used the vanilla buttercream frosting recipe that was used in the gingerbread cupcakes and it was the perfect combination.  This cake makes 3 – 8inch layers.

Snickerdoodle Cake Ingredients

  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1 cup butter
  • 1 3/4 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 1/4 cups milk

Vanilla Buttercream Frosting: see the recipe in yesterday’s post of the gingerbread cupcakes.  I made another batch of frosting and have some left over for later, or eating by itself! 🙂

Directions:

  1. Preheat oven to 350 degrees.  Prep 3 8-inch round cake pans.  I have detailed how to do this below.
  2. Sift both flours, baking powder, salt and cinnamon in a bowl.
  3. Beat butter and sugar until fluffy.  Add eggs, one at a time.  Add vanilla.
  4. Add flour mixture to the butter mix and alternate with milk until fully combined.
  5. Divide batter among 3 pans and bake for about 20 minutes, rotating half way through. 
  6. As soon as the cake comes out of the oven, put directly into the freezer for about 1 hour.  This will lock in the moisture.
  7. Frost with buttercream frosting and decorate!  Don’t forget to add cinnamon to some part of the decorations for added flavor.

And remember, never leave the kitchen with a clean apron!

Tricks from the Kitchen: Easy Cake Removal Technique

If you want your cake to come out of the pans without breaking, crumbling or sticking, this is a super easy technique I recently learned and it hasn’t failed.  First, you will need the cake pans, parchment paper, an exacto knife or similar and cooking spray.  Use the bottom of the cake pan as your stencil and cut around the pan to cut the parchment paper into 8 inch circles.  Then spray the inside of the cake pan with cooking spray, place a circle on the bottom of the pan and spray on top of that too.  Once the cake is done, you should only have to give the pan a little shake and the cake will come out perfectly!

8  prep pan 8 pans

I didn’t take too many pictures tonight because I had two friends over and we were having just too much fun!  I’ll make sure to capture more later.   Here is the batter before the oven and the decorated cake!  I put about 1 cup of frosting between each layer.  The frosting is so good, we ended up eating some before the cake was even done!  If you are wondering how I got the gingerbread man shape… I used a cookie cutout and put cinnamon sugar on the inside of it.

 

8 snickerdoodle batter 8 snickerdoodle cake 8 yes it is amazing

The assistants!! 🙂 ❤

 

8 helpers

 

 

On the seventh day of Christmas, my KitchenAid gave to me…

7 gingerbread men cupcakes

7 Gingerbread kids cupcakes!

6 christmas cookie shapes

5 ingredients, 5 minutes s’more cups

4 Layer Red Velvet Cake

3 Dozen Cookies

2 Dozen Reindeer

And a Cream Cheese Bonanza Caaaake 

Ok this is going to be one of my favorites of the 12 day adventure!!  It’s a mixture of my favorite buttercream icing, the look and texture of a cupcake and the taste of a gingerbread cookie!  This is the first time I’ve made this one, and it will definitely be on the repeat list.

The inspiration for this day comes from my office Christmas party which will take place today.  The theme is food from your background/heritage.  I only know that I have some German in me so I did a little reasearch and German’s are known for their gingerbread cookies, Lebkuchen.  Clearly, I had to get creative so I made gingerbread cupcakes!  I hope everyone at work likes them as much I as I do!

This receipt makes about 2 dozen cupcakes.  Frosting will make about 2 times what you need (I will use later this week), so half if you need to.

Ingredients for cupcakes:

  • 1  1/2 cups flour
  • 2 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1/4 tsp ground cloves
  • 1  1/2 cups butter
  • 1  1/2 cups sugar
  • 3 tbsp molasses
  • 4 eggs
  • 1 tsp vanilla

Ingredients for buttercream frosting:

  • 1 cup butter
  • 1/4 tsp salt
  • 1 (32 oz) package powdered sugar
  • 6 tbsp milk
  • 1 tbsp vanilla

Directions:

  1. Preheat oven to 350 degrees.
  2. Sift (yes, sifting again) flour and spices.
  3. Beat butter and sugar until fluffy.  Add eggs.  Add vanilla.
  4. Reduce speed to low and add in flour mixture.
  5. Divide batter into lined cupcake tins.  Fill to 3/4 full.  Bake for 20-25 minutes.
  6. Let cool and then frost with vanilla buttercream.
  7. Top with mini gingerbread kids.
  8. For the frosting: beat butter and salt until creamy.  Add powdered sugar and alternate with milk.  Finally add vanilla.

Once again, this recipe calls for sifted flour… Please someone invite an electronic sifter!  I’d buy for sure.

And remember, never leave the kitchen with a clean apron!

more sifting dry mix

Slow as molasses!!!!!!!!!

slow as molasses pre bake

Best part about filling the cupcake tins…  licking the bowl!

 best part

Best Vanilla Buttercream Frosting… I promise!

frosting buttercream frosting

 

I used the left over dough from night 6 to make these little people cutouts.  You can definitely make with gingerbread but I wanted to use what was already left over.  I decorated them with icing and sprinkles.

mini men mini men 2 mini men 3

The frosted cupcake is delicious!!

 gingerbread cupcake

Ok, so I know there is a fine line between obsession and passion… baking is definitely my passion!  It’s an unhealthy one so that’s what I run for and what I share for!  This was tonight’s activities!

 obsession

More exciting recipes to come!!