Jungle Fever

ok ... i know i've been gone for awhile ... well ... not really gone. lol. just not on here. but i haven't stopped the baking!!
don't worry! lol
i just really haven't made anything new ...
til today.
=)
my sister has been asking me to make these for months now! lol
just never came around to it.
well ... here it is!
Monkey Bread!!
=)

trying to unroll the french bread loaf was a bit challenging ... lol.
BUT I GOT IT! lol.
the pieces are probably a little bigger than they're supposed to be but it worked.
hahaha!!

after you get your pieces ... you roll them in the cinnamon sugar

ta-da!

melted butter and brown sugar get poured over the tops of each cup ...

yikes!!! lol
looks yummy!!

and after ... drizzle with a Sweet Cream Drizzle =)

Monkey Bread

1 roll Pillsbury French Bread Loaf
6 tbsp sugar
3 tbsp cinnamon
1/2 cup butter (1 stick)
1/2 cup brown sugar
1/2 cup powdered sugar
2-3 tbsp heavy whipping cream

1. Preheat oven to 350.
2. Remove bread roll from package and carefully unroll into a rectangle. Press edges together lightly. With scissors (or a pizza cutter as i used) cut into 1/2 inch strips and then cut each strip into 1/2 inch little cubes.
3. Combine sugar and cinnamon in a large bowl and gently toss the pieces of dough into sugar mixture.
4. Line muffin pan with paper liners and divide the dough pieces evenly.
5. Place butter and brown sugar into a medium saucepan over medium heat. Stir until melted and bubbly. Pour evenly over each muffin cup.
6. Bake for 18-20 minutes (i baked mine for 18 minutes and they came out a little toasted ... i would recommend starting at 15 minutes and add minutes until they're fully cooked)
7. Remove from oven and let sit in pan for 5 minutes before transferring to a cooling rack.
8. Place powdered sugar in a small bowl and slowly whisk in heavy cream until smooth and desired drizzling consistency. Drizzle icing over each little cup. Serve monkey bites warm or room temperature.

enjoy friends!! =)

Yeeaa ... i dunno ...

soo ... yea. i dunno what exactly you would call what i just made ... well a simpler version of what exactly it is. haha!
here's what it is ... and i'll show you layer by layer in pictures ... lmao!! its just easier that way ...

 

Homemade Chocolate Chip Cookie layer .......

Double Stuffed Oreo layer .....

Caramel drizzle layer ....

Triple Chunk Brownie layer .....

yup ... crazy right!? hahaha! if you could name this ... what would you call it??? hmm ... lol

anywho ... this recipe came off of Pinterest ... yup ... i'm addicted. i really didn't wanna be ... buuuut ... i couldn't help it! haha! and i've already done my first DIY project!!!!

isn't it awesome!?!? i am absolutely in LOVE with it!! it hangs over my bed and it looks like something you would buy from a store! it was suuuuper easy to do and soooooo much fun! =)

back to the cookie brownies ......

mmm ... they're yummy ...

definitely sugary ... one of those things where you feel like eating an apple afterward ... wishing i had one right now ... 

Chocolate Chip Cookie & Oreo Brownies

recipe adapted from Betcha Can't Eat Just One 

1 cup unsalted butter, softened

1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips
1 package of double stuffed oreo cookies
1 package of brownie mix (to be prepared as directed on the box)
caramel sauce, optional

1. Preheat the oven to 350 and line a 9X13″ pan with parchment paper
2. Cream the butter and sugar until light and fluffy.  Add eggs followed by vanilla and mix well.
3. Add the flour, baking soda and salt and continue to beat until well combined.  Fold in the chocolate chips.
4. Press the cookie dough evenly into the pan.
5. Now place the oreos on top of the cookie dough.  Surprisingly enough, there are just enough oreos to top the whole thing!
6. Dollop the caramel on top of the oreos.
7. Prepare brownie batter as directed (I didn’t even wash out my mixer bowl…just scrape the cookie dough clean and move on!)
8. Pour brownie batter on top and smooth it around with a spatula.
9. Bake for 40-50 minutes.  They should look slightly under baked.  The edges will likely puff up and dry out a bit but you can trim them off afterwards and still have way more than enough gooey chocolatey squares to go around!
**For a hugely over indulgent decadent treat, top with ice cream and hot fudge.**

enjoy!!!
don't forget the apples!! hahaa!

Happy Valentine's Day!!

only one more day til Valentine's Day ...

i went back and forth in my mind for the longest time on what kind of cupcakes i wanted to bake for Valentine's Day. and i finally came up with a decision. haha!
Vanilla Cupcakes with Black Raspberry Cream Cheese Frosting =)

puurty Valentine's Day paper liners <3

Vanilla Cupcake batter ... lol ... yuum!

the frosting is delicious!!!

Vanilla Cupcakes

recipe adapted from Obsessed With Baking

3/4 cups unsalted butter
1 1/2 cup sugar

2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 1/4 cup milk

1. Preheat oven to 350 degrees. In a bowl, sift flour, baking powder, salt together.

2. Cream butter and sugar until light and fluffy. Add in eggs, one at a time, beating well. Beat in vanilla.
3. Add flour mixture in 3 batches, alternating with milk. Do not overbeat.

4. Divide batter evenly. Bake for 16 to 20 minutes and toothpick inserted into center comes out with a few moist crumbs attached.

5. Cool on wire rack for 5-10 minutes then transfer cupcakes to cool completely

yuum!

Happy Monday Friends!! <3

Cherry Almond Vanilla

so i made something completely different the other day ...
and the dough tasted absolutely amazing!! and the frosting was even better! lol
i'm still in a debate with myself over what i'm going to make for Valentine's Day ...
any ideas?!???
haha!
onto the cupcakes .................
Cherry Almond Vanilla
yuuum ... lol

aren't these puuurrty?? =)
haha ... i guess they're perfect for Valentine's Day but still not sure if i wanna make these ...

Cherry Almond Vanilla Cupcakes

1/2 cup unsalted butter
4 egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp almond extract

1. allow butter and egg whites to stand at room temp for 30 minutes. meanwhile, line cupcake pan with paper baking liners. in a medium bowl sift together flour, baking powder, salt and baking soda. in a 2-cup glass combine buttermilk and cherry juice; set aside.
2. preheat oven to 350. in a large mixing bowl beat butter with electric mixer for 30 seconds. add sugar, vanilla and almond extract; beat until combined. add egg whites one at a time, beating well after each addition. alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
3. spoon batter into prepared muffin cups filling each one about 2/3 full.
4. bake for 15-18 minutes or until tops spring back when lightly touched. cool cupcakes in pan on wire rack for 5 minutes. remove from pan and cool completely.

Cherry Almond Vanilla Frosting:
allow 1/2 cup unsalted butter to stand at room temp for 30 minutes. in a large mixing bowl beat butter with electric mixer on medium speed until smooth. gradually add 1 cup powdered sugar, beating well. beat in 3 tbsp maraschino cherry juice or milk and 1/2 tsp almond extract. gradually beat in 3 cups additional powdered sugar. if necessary, beat in additional juice or milk, 1 tsp at a time, until frosting reaches piping consistency. frost cupcakes.

=)

... 5 Years ...

today marks the day that i've been working at my job for 5 years ...
time sure does fly!! lol
today is also BOTH my grandparents birthdays! yup ... same day. =) haha ...

 

i'm not making anything new today ... BUT i am making Gender Announcement Cupcakes for a former co-worker of mine! =) yay! i've been waiting to make these for a loooong time! lol. 

sooooooooooo exciting!! =)

what do YOU think the gender is??????????????
=)
haha!!
ta-ta for now friends!! =)