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Gingerbread Cake Roll with Maple Cream Filling

Posted on December 14, 2012 by easybaked

Gingerbread Cake Roll A moist gingerbread cake rolled around sweet maple cream filling– a perfect Christmas treat!

Over a year ago I made gingerbread cookies with a maple cream filling for Halloween.  I’ve had so many requests for those cookies that I decided to use those flavors again in a cake form.  If you’re turning your nose up at the ginger/ maple flavor combination you simply MUST try one of these two recipes.  The flavors together are wonderful!  Cake rolls are really very easy to make. If you’ve never made one click here to get some photos of my technique with a pumpkin cake roll.

INGREDIENTS:

Roll:

  • 1 1/4c. flour
  • 1 1/4 t. baking soda
  • 1 T. ground ginger
  • 1 T. ground cinnamon
  • 1 t. ground cloves
  • 1 egg
  • 1/2 c. warm water
  • 1/3 c. sugar
  • 1/3 c. molasses

Filling:

  • 2 c. powdered sugar
  • 1/3 c. butter (melted)
  • 1 t. maple flavoring
  • 1/2c. white chocolate chips (melted)
  • 1-2 T. water to get spreadable consistency.

DIRECTIONS:

  • Preheat oven to 350F degrees. Line a 10×15 inch jellyroll pan with waxed paper and spray lightly with non-stick spray.
  •  Blend together flour, baking soda, ginger, cinnamon and cloves.
  • Beat together egg and warm water in a large bowl, then whisk in white sugar, and molasses.
  • Fold in the blended dry ingredients until smooth, then pour batter into prepared pan.
  • Bake for 15 minutes (until the cake springs back to the touch).
  • Remove from oven and immediately -with wax paper on- roll gingerbread cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.
  • Refrigerate for 1 hour.
  • While roll is chilling, make filling:
  • Add powdered sugar, melted butter, melted chips and maple flavoring together and blend.
  • Add a little bit of water to make filling into a spreadable consistency.
  • After one hour, remove roll and unroll it carefully.
  • Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*
  • Place this back in the refrigerator for about 4-6 hours minimum.
  • Drizzle with a little powdered sugar glaze or sprinkle with powdered sugar and cut into slices to serve.

Gingerbread Cake RollMy thoughts:  YUM!!!  I can’t wait to make this again- its really fun to put together and to serve.  It’s such a unique and memorable dessert.  If you want something that will stand out on the dessert table this Christmas, this is it!  ENJOY!!!  ~r

Want to try this in cookie form?  I made these with Halloween Linzer cookie cutters, but they would be really fun with Christmas ones!  Click on the photo and you’ll be taken to the recipe….enjoy!

Ginger Maple Cookies

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Peppermint Hot Chocolate Cupcakes

Posted on December 7, 2012 by easybaked

Rich chocolate cupcakes filled with peppermint cream and topped with a chocolate frosting made with hot chocolate mix ~ a perfect winter treat!

(the hot cocoa frosting is to DIE for…just thought you should know that right up front….!)

I love hot chocolate…. it is one of my favorite parts of winter.  My friend Dawn recently suggested we participate in a Hot Chocolate Run.  If you’ve never heard of this (I hadn’t!) let me show you a little of the amazingness that makes up a Hot Chocolate Run.

Hot Chocolate RaceStarting line of the Hot Chocolate Race

Finisher's MugYUM!!!!

Nothing motivates better than chocolate, I always say!  Who needs a medal when you can have a big cup of cocoa and warm chocolate fondue after a race?

In any case, I’ve been moderately addicted to hot cocoa ever since that weekend.  We all know what happens when I get a flavor stuck in my mind right?  Cupcakes happen.  Hot Chocolate Cupcakes in this case– with some peppermint as a bonus.  If you don’t like peppermint you can easily leave it out of this recipe, but I love the combination!  Are you ready to make these?  Here we go.

INGREDIENTS:

  • One boxed dark chocolate cake mix (plus oil, water and eggs needed to make mix according to box)
  • One packet of Dream Whip (what is Dream Whip? Click HERE)
  • 1/2c. cold milk
  • 3 t. vanilla (divided)
  • 3 tablespoons of finely crushed peppermint candies (I used Peppermint Sprinkles )
  • 1 stick (4 oz.) of salted butter at room temp.
  • 1 stick (4 oz.) of unsalted butter at room temp.
  • 1 cup powdered sugar
  • 1/2 cup of hot cocoa mix (I used Nestle)
  • Kraft Mallow Bits  and peppermint candies to decorate as desired.

DIRECTIONS:

  • Make cake mix according to box, and bake in 24 cupcake liners in muffin tins.
  • Cool cupcakes completely.
  • Make cream filling by placing Dream whip, milk and 1 t. vanilla in a mixing bowl and beating on high until light and fluffy.
  • Add finely crushed  peppermint candy and gently fold in until well combined.
  • Hollow a core out of each cupcake (I used a Chicago Metallic Cupcake Plunger that was recommended to me by a friend– LOVED it!)

Chicago Metallic Cupcake PlungerSo easy to core cupcakes!

(If you have baking friends this is SUCH an inexpensive and fun stocking stuffer idea– it only took me about 5 minutes to core all 24 cupcakes– and I stopped to take pictures!)

  • Pipe filling into each cupcake core.
  • Make frosting by combining butters, powdered sugar, cocoa mix and 2 t. vanilla in a large bowl and beating on high until fluffy.
  • Pipe frosting over cupcakes and decorate as desired.  (The mallow bits were really yummy with this frosting!


Peppermint Hot Chocolate Cupcakes!!!

My thoughts:  Fun and yummy winter treat!!  Not a fan of peppermint?  Just leave the crushed peppermint out of the filling and you have a yummy whipped cream taste with your hot chocolate frosting instead!  

One note:  Put the peppermints on just before serving as the frosting eventually makes them a little sticky.  I hope you and your family love these little treats!  Enjoy!!!  ~r

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DIY Caramel Corn and other great gift ideas from Easybaked!

Posted on November 22, 2012 by easybaked

I love making and getting creative edible gifts. I’m not talking just a plate of Christmas cookies here…I’m talking unique and different.  Take Caramel Corn, for example.  It is my grandmother’s favorite and I remember spending long evenings watching my parents try various caramel corn recipes in search of the perfect (yet not too messy!) one.  There was the giant brown sack method (where you shake the caramel in) and the cookie sheet one where you pour the caramel on and try to mix it on the sheet (my dog liked that method– lots of popcorn on the floor!)

A few years ago a friend handed me an adorable little Christmas package with mysterious items inside (all tied up with a cute tag and bow) and when I opened it I found ingredients for caramel corn.  All I needed was butter….. I promptly made it and YUM!!!  Quick, easy, delicious and SUCH a creative gift.  This post is dedicated to the recipes you can use this Christmas to make creative and memorable gifts for your friends and families.

CARAMEL CORN:

  • Place  1/2c. packed brown sugar in a small bag and zip or tie it tightly.
  • Place 8 large marshmallows in a small bag and zip or tie it tightly.
  • Place both of the above ingredients in a larger bag or gift box with one packet of microwave popcorn.


Close the bag or box with the following directions:

  • Pop corn in microwave according to package
  • Place brown sugar, marshmallows and 1/2 stick (4T) butter into a 2 qt. bowl
  • Microwave for 3 minutes, stirring well at 1 and 1/2 minutes.  Syrup should be smooth and bubbly.
  • Pour over popped corn and enjoy!

Click on the photo below to get free printable tags to use with this gift:

OREO POPS:

These fun chocolate-covered Oreos on a stick are great for any season.  I made them for the 1st time last spring for a baby shower.  Change up the sprinkles and tie some cute Christmas tags on and you have a great stocking stuffer- or even a holiday centerpiece bouquet!  All the how-to tips, including pictures are available if you just click HERE.  I also made up some free tags for you to tie on your pops~   Click on the picture below to get the free printable file:

HOT CHOCOLATE POPS:

I made these as gifts for SO many people last year.  I made extra for myself.  These are so easy and SO delicious~ everyone will LOVE them.  What are they?  Chocolate (in a variety of flavors and colors) hardened over a marshmallow on a stick.  You stir them into hot milk and make the most creamy, delicious hot chocolate ever.  The best part?  You can make them WAY ahead.  I made some in December and used them in March…still wonderful.  The recipe and directions can be found by clicking HERE.  If you want to print some free tags to tie on your pops click on the image below:

SPICED MOCHA MIX:

My cousin Eden made little jars of this wonderful mix for us several years ago at Christmas and I’ve used the recipe ever since.  It’s just wonderful, easy to make, keeps for months in a sealed bag or jar and makes a great gift.  Want the recipe and easy directions?  Click HERE.  Free printable tags?  Click on the picture below to get them: (I actually printed these on full-sheet labels, cut them apart and made stickers for my jars…just another idea…)

I hope that these ideas have inspired you to create your own fun and unique Christmas gifts!!!  Enjoy!  ~r

Want to try some other fun Christmas recipes by Easybaked?  Click on an image below to be taken to the recipe:

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Hot Chocolate Pops!

Posted on December 17, 2011 by easybaked

You’ve heard of cake pops, cookie pops, brownie pops, doughnut pops and even pie pops— but have you ever tried a Hot Chocolate Pop?  Creamy chocolate surrounding a marshmallow surprise center- pop it into a cup of hot milk and YUM- a perfect yummy creamy cup of cocoa.  Wrap them up and they make the PERFECT winter gift!

Ingredients:

  • Wilton White Candy Melts and Wilton Dark Candy Cocoa Melts.  You will need about one 12 oz. bag per 8 pops.
  • Marshmallows (one for every pop you intend to make!)
  • Stir sticks (I found these cute dowels at Michaels)
  • Small plastic cups (I used 3 oz. clear plastic cups by Solo)
  • Clear plastic bags I used Wilton Lollipop Bags -they are so easy- perfect size and come with a bow!
  • Cute tags– use mine if you want or make your own!! :)

Hot Chocolate Pop Labels

Hot Chocolate Pop Labels- Mint

Hot Chocolate Pop Labels- Instructions for use.

Instructions:

  • Melt candy melts in the microwave in 30 second increments, stirring between until smooth.
  • Spoon melted candy into a zip-top bag and seal.
  • Clip a corner off and squeeze about a teaspoon of chocolate into the bottom of each cup.  Tap cup against counter to spread chocolate and remove bubbles.
  • Place cups in the refrigerator for about 5 minutes until chocolate is hard.
  • Press dowels or stir sticks into marshmallows
  • Squeeze about 2 teaspoons of chocolate (I used a contrasting color) into cup and while it is still melted, press marshmallow into cup (this will squeeze the chocolate up along the sides of the cup.) Tap to remove bubbles.
  • Top with chocolate until marshmallow is completely covered -or—
  • (If you are using contrasting chocolates) Refrigerate about 10 minutes until second layer is hard and then add contrasting chocolate over the top, completely covering marshmallow.
  • Place cups in fridge for about 30 minutes to an hour.
  • Clip top of cup with scissors and tear it down the side which will release the pop.
  • Serve or gift wrap!  Enjoy!!!
  • To eat pop: Use a BIG mug (20 oz.) and heat up about 10oz. of milk in it.  Place pop in hot milk and stir until smooth and creamy!

My thoughts:  I love these so much…I love to come up with fun and creative edible gifts each year for giving in bulk (Bible studies, family get-togethers, hair stylist etc…) and these are just FUN!!!  I am wholeheartedly a blonde and my 1st use of these involved a full cup of hot milk plus a pop -resulting in  a huge lake of hot milk on the counter…so learn from me and use a big cup with room in it for the pop- lol!  

Also– I found MINT Wiltons candy melts and that is how I got the mint cocoa flavor.  I just added a little layer of green candy melt before I put lots of white melts and a marshmallow– I like how it turned out!  I wish I’d thought to take pictures as I went for you- I just forgot!  (NOTE: see below!!) Experiment with colors and flavors- these are pretty forgiving projects!

Enjoy– and a very Merry Christmas to you!!!!  -R

Ok– I had to make a second batch because I ran out.  Since I was making them again I took the time to take some pictures for you of the process:

A little bit of chocolate in the bottom of a 3 oz. cup.

White chocolate added over dark and marshmallow pressed into center.

Dark chocolate added over white and marshmallow-- don't forget to tap the bubbles out!

Everything is so pretty set up for pictures....this is what my counter ACTUALLY looked like at the end!

Pops ready to go in the fridge to harden!

Clip the top of the cup and tear down the side to release. (I used paper cups too this second time and they worked great-- you just have to peel them off a little more.)

I hope these help– have fun!!  r-

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Pecan Pie Cookie Cups

Posted on December 16, 2011 by easybaked

Dark chocolate and pecans baked in a soft sugar cookie cup–yum!

INGREDIENTS:

  • One tube of Pillsbury Refrigerated Sugar Cookie Dough
  • About 2 cups of pecan halves
  • 2/3 c. dark chocolate chips (I use the Ghirardelli 60% Cacao Bittersweet Chips)
  • 1 T. corn syrup
  • 1/4 c. heavy whipping cream

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Spoon about 1 T. of cookie dough into a ball in 24 mini-muffin cups.
  • Press into bottom and sides of cup (I use a Mini Tart Shaper )
  • Place one pecan half in the bottom of each cup.
  • Chop one cup of pecan halves into tiny pieces.
  • Mix together chopped pecans, corn syrup, whipping cream and melted bittersweet chocolate.
  • Use a zip-top bag to pipe pecan mixture into cups (just clip a nice big corner off so that the pecan pieces can fit through!)
  • Top with another pecan half
  • Bake at 350 degrees for about 16-18 minutes.
  • Allow cups to cool completely in pan.
  • Once completely cool, twist each cup a bit to free it from the pan and removeMy thoughts:  I usually love my experiments…but I didn’t really like these (just being honest here…)  My friends and co-workers LOVED them though…  I think I just needed milk chocolate instead of the bittersweet.  I need my sweet!  These were a huge hit though- so the bittersweet apparently works for most people.  ENJOY!!

9 Comments

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Chocolate Cut-out Cookies

Posted on December 13, 2011 by easybaked

These easy-to-make chocolate cut-outs can be used to create so many wonderful Christmas treats.  Here, I used Christmas Linzer Cookie Cutters to make fun Christmas sandwich cookies.  These rich, cocoa-flavored cookies just might be your family’s new favorite cookie!

INGREDIENTS:

  • 1/4 c. margarine
  • 1/2 c. brown sugar (packed)
  • 1/4 c. cocoa powder
  • 1 T. milk
  • 1/4 t. baking soda
  • 2/3 to 1 c. flour

DIRECTIONS:

  • Preheat oven to 375 degrees
  • Beat together all ingredients but soda and flour, mixing until smooth and creamy.
  • Add soda and flour.  Add flour until dough can be handled and rolled into a ball.
  • On a lightly floured surface, roll out dough and cut. Place cookies on ungreased cookie sheet.
  • Bake for 5 to 6 minutes.
  • Allow cookies to cool on cookie sheet completely.
  • Gently remove  and decorate. I used Wiltons Candy Melts between my sandwich layers, but you could use frosting as well

My thoughts:  These have such a wonderful cocoa flavor and they are very easy to make.  They roll out nicely and bake without rising too much.  If you are using a Linzer cutter, make sure you don’t roll your dough too thin- the top cookies (the ones with the shapes cut out) may break once they are baked.  Thicker worked better for me.

Also– this is a small batch of cookies.  If you are making sandwich cookies like mine you will only get about 20 cookies.  You can easily double the recipe for more though.  I hope you and your family love these– enjoy!

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Spiced Mocha Mix (and how to do a TimTam SLAM!)

Posted on November 29, 2011 by easybaked

This spiced mocha mix is a perfect gift or party treat.  Its also the perfect hot beverage for Tim Tam SLAMS!

INGREDIENTS:

  • 1 cup dry non-dairy creamer
  • 1c. hot cocoa mix
  • 2/3 c. instant coffee
  • 1/2 c. sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

DIRECTIONS:

  • Combine all ingredients together in a big bowl.
  • Add 3-4 heaping tsp. of mix to 8 oz. of hot water to serve.
  • Or…put mix in a fun jar or tin to give as a homemade gift!

You can use Splenda for the sugar, decaffeinated instant coffee and low-fat hot cocoa mix for a guilt-free treat!

 

How to do a Tim Tam Slam.

What are Tim Tams?   They are a chocolate cookie that (I’m told) originated in Australia.  In America they are made by Pepperidge Farm and they are a wafer/mousse cookie covered in chocolate.

To do a Slam:  Bite off the corners on two opposite sides (diagonal from each other).  Place one bitten off corner in a hot chocolate or mocha and drink up some of the hot beverage through the other bitten off corner– pulling the hot beverage up through the cookie like a straw.  Pop the WHOLE cookie in your mouth and it EXPLODES in warm gooey chocolate happiness! :)  (If you don’t pop the whole thing in your mouth you will have chocolate running all over you…just FYI).  In our area, Tim Tams are only available near Christmas, so Tim Tam Slams have become a fun Christmas tradition!

Miranda

Ryan

Me!

Megan

Ben

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My thoughts:  Thanks to my cousin-in-law Eden for the yummy mocha recipe and to my friend Andreya for showing us all how to do Tim Tam Slams….I am forever indebted for the hours of fun and laughter!!!

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Peanut Butter Cup Cheesecake

Posted on November 23, 2011 by easybaked

Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. dark chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips

Peanut Butter Topping:

  • 1/2c. heavy whipping cream
  • 1c. peanut butter baking chips

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make toppings during this time)
  • PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
  • CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir both until smooth.
  • Pour peanut butter over top of cheesecake, smoothing to edges
  • Refrigerate about 10 minutes.
  • Pour chocolate over peanut butter and smooth into a center circle.  
  • Decorate as desired.
  • REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow.  My family is starting to get used to getting desserts that already have a piece cut out- for photo purposes of course!  I’m also bringing broccoli (lest you think I am truly the most unhealthy person in the universe!)  I’ve made this cheesecake for years and it always is just soooo creamy and smooth.  So here’s my little Thanksgiving treat for you my faithful readers!!  I’m very thankful for YOU and all of your encouragement in this crazy new venture in my life!  HAPPY THANKSGIVING!!!!!!

one. last. bite………

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