cake batter

Cake Batter Funfetti Cookie Cups with Nutella Ganache

May 15, 2013 By Jennie 40 Comments

Today is a very special day. It just so happens to be Carla’s birthday today. You know Carla; the very talented baker over at Chocolate Moosey. She’s the gal that brings you amazing desserts like Award-Winning Chocolate Coconut Cupcakes, Lemon Coconut Cinnamon Rolls, Cadbury Creme Egg Milkshakes, and Funfetti Cheesecake. Um, yes please, I’ll take one of each. She’s even got your back when it comes to savory dishes with these Honey Butter Dinner Rolls, Roasted Jalapeño Soup, and Buffalo Chicken Dip Quesadillas.

I can’t take it anymore, I’m heading over to Carla’s for dinner and dessert. Do you think she’ll mind cooking on her birthday?

Carla is one of the nicest bloggers ever. She’s super sweet and would do anything for a friend. I’ve been lucky enough to get to know Carla over the past year and half since I’ve been blogging. She’s a fellow #SundaySupper contributor and a friend.

Guess what? I’m finally going to meet her in July at The Big Summer Potluck. I can’t wait! I foresee us becoming real pals, cupcake buddies, and maybe even BFF’s.

I knew I had to bake something really special for Carla’s birthday. Something fun and vibrant, just like Carla’s personality. I got funky with it and made cake batter funfetti cookie cups with dark chocolate nutella ganache.

Any time I get to throw a bunch of rainbow sprinkles into a bowl of batter is a good day. The flecks of brightly colored sweetness exude happiness–perfect for a birthday celebration. No matter how your day went, a bowl full of rainbow-studded cookie batter is sure to make it better.

There has been a bunch of hype recently about cake batter cookies using boxed cake mix as the base. Recipes spread like wildfire on blogs, Pinterest, and food porn sites. I have nothing against boxed cake mix. It’s great to use in a pinch and a guaranteed success, but I wanted a cookie that had that classic cake batter flavor, but also tasted homemade. To acheive this, I added a combination of vanilla and almond extracts to the sugar cookie base.

This recipe has taken me a few (eight to be exact) tries to perfect, but it was worth it. Look how festive and colorful they are.

They lure you in with all those bright sprinkles. They’re soft and chewy on the inside and crispy, crunchy on the outside.

Add a dollop of creamy dark chocolate nutella ganache and these cookies become instantly special–special enough for a birthday party. I think Carla is really going to enjoy these cookies. Whatdoya think?

If you’re not in the mood for chocolate, don’t add it. They’re just as good without the chocolate as they are with it.

Happy Birthday, Carla! Enjoy your special day, and make sure you eat a piece of cake for me.

Coconut Fudge Cream-Stuffed Chocolate Chip Cookie Bars ~ Juanita’s Cocina
Chocolate Mousse Cake for Chocolate Moosey ~ Chocolate, Chocolate, and More
Chocolate Moose Cookies | Happy Birthday Chocolate Moosey ~ Cravings of a Lunatic
Individual Funfetti Cake ~ The Girl in the Little Red Kitchen
Chocolate Moose Cupcakes ~ Daily Dish Recipes
Torticas de Moron (Cuban Sugar Cookies) ~ Magnolia Days
Funfetti Cookie Cups ~ The Messy Baker
Happy Birthday Thumbprint Cookies ~ Family Foodie
Lemon Poppyseed Layer Cake for a Chocolate Moosey Birthday ~ Gotta Get Baked

5.0 from 2 reviews

Cake Batter Funfetti Cookie Cups with Dark Chocolate Nutella Ganache

Author: Jennie

Recipe type: Cookies

Prep time: 10 mins

Cook time: 14 mins

Total time: 24 mins

Ingredients

Cookie Cups

2 cups all-purpose flour
1 tbs. cornstarch
1 tsp. baking soda
½ tsp. kosher salt
1½ sticks unsalted butter
½ cup granulated sugar
½ cup brown sugar
1 egg, at room-temperature
2 tsp. vanilla extract
½ tsp. almond extract
⅓ cup rainbow jimmies
¼ cup rainbow nonpareils

Nutella Ganache

½ cup dark chocolate chips
¼ cup nutella
⅓ cup heavy cream

Instructions

Preheat the oven to 350 degrees F. Position the rack so it’s in the center of your oven. Grease two muffin tins.
In a large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer attached with the paddle, cream together the butter and both sugars until pale and fluffy; about 3 minutes. Scrap down the sides of the bowl.
Add the egg and beat until incorporated. Whisk in vanilla and almond extract.
Slowly add in the flour mixture. Beat until the batter comes together and the dough is smooth, about 1 minutes.
Beat in the jimmies and nonpareils. Scrape down the sides of the bowl and give the dough one last stir to make sure the jimmies and nonpareils are evenly distributed.
Using a 1-inch cookie scoop, drop a rounded scoop of dough into each muffin tin. Press down slightly with your fingers. For best results, bake one tray at a time for 14 minutes and the tops are just slightly golden. Do not bake longer than 16 minutes. Remove and allow to cool in the tins for 3 minutes. Transfer to a wire rack to cool completely.
Add a teaspoon of ganache to each cookie cup if desired. Sprinkle with jimmies.

Nutella Ganache

Add the dark chocolate chips to a bowl. Set aside.
Heat the heavy cream over medium-low heat just until it boils. Pour the cream over the chocolate and allow to set for 1 minutes. Using a rubber spatula, stir until smooth. Stir in the nutella until thoroughly incorporated.

Filed Under: Cookies/Brownies Tagged With: cake batter, cookies, dark chocolate, funfetti, ganache, nutella, sprinkles

No-Bake Banana Sundae Cheesecake ~ #SundaySupper

March 3, 2013 By Jennie 56 Comments

Happy Sunday!

Let’s talk about shopping for a moment, shall we? I have a love/hate relationship with shopping. 1. I only enjoy shopping when things are going my way; if they’re not, I’m instantly done with the experience. 2. Why is it that when you’re looking for something specific you can never find said item, but when you’re not looking for said item, you see it everywhere? 3. Why is it that when I have the money to shop I find nothing, but when I don’t have money to shop, I find everything? See, love/hate relationship.

All three scenarios happened this week as I was shopping for a simple glass container to house my no-bake banana sundae cheesecakes. I knew exactly what I wanted; I could picture it plain as day. I tried Home Goods, Kohl’s, and Marshall’s with no luck. Ugh! Frustation hit, which really doesn’t take long for me. “All I need is a simple glass container,” I whined to my husband, who just looked at me like I had two heads. I don’t think he actually felt my pain. If it were a boat part that he couldn’t locate, that would be a different story. Three stores and one headache later, I find just the perfect little glass containers for my cheesecakes at Pier One; one that will show off the layers of the cheesecake beautifully.

Angie from Big Bear’s Wife is hosting this week’s Cheese, Cake, & Cheesecake #SundaySupper. Angie happens to adore cheese, so she’s celebrating the glorious dairy product by dedicating this week’s theme to it. Who can blame the gal? The stuff is delicious!

You guys, this cheesecake is so good! Not only is it good, but it’s super easy to make. Last minute dinner party? This no-bake cheesecake comes together in a pinch. This recipe can easily be converted into a healthier dessert by using reduced-fat cream cheese, skim milk, greek yogurt in place of the butter, and light whipped topping. As for the crust, you can replace the melted butter with coconut oil.

One bite, and I promise you’ll be hooked. The filling is creamy on your palate and so light and airy it melts in your mouth. The crust has a creamy vanilla flavor with hints of toasty pecans. Oh, and the wet pecans… Yum! I just discovered how to make my own wet nuts this weekend and, let me tell you, they’re so easy and way better than their store-bought counterparts.

Grab a spoon and start scooping! Enjoy.

Check out the other delicious #SundaySupper recipes:

Cheese –

Garlic and Goat by Supper for a Steal
Quick and Easy Homemade Cottage Cheese by The Meltaways
Homemade Velveeta Cheese by Juanitas Cocina
Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
Irish Cheese Soufflés by girlichef
Paneer Tikka Masala by Kimchi Mom
Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen
Ricotta Croquettes by Basic N Delicious
Cheeseburger Soup by Dinners Dishes and Desserts
Cherry Blossom Crescents by The Ninja Baker
Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue’s Nutrition Buzz
Sourdough Cheese Crackers by Curious Cuisiniere
Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips
Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP
Baked Mozzarella Sticks by Mama’s Blissful Bites
Paneer Indian Cottage Cheese Pancake by Masala Herb
Crepes with Strawberry Mascarpone Cream Filling by Soni’s Food
Roasted Pears with Pecorino by Happy Baking Days
Pan-Fried Halloumi Cheese Salad by The Catholic Foodie
Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes –

Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
Sour Cream Chocolate Chip Cake by Gourmet Drizzles
Dairyfree Ice Cream Cake by Galactosemia in PDX
KitKat Chocolate Cake by The Urban Mrs.
Old Fashioned Caramel Cake by There and Back Again
Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
Flourless Chocolate Bean Cake by Vintage Kitchen
Dense Chocolate Cherry Cake by What Smells So Good?
Tequila Lime Cupcakes by Mama Mommy Mom
Almond Polenta Cake by Shockingly Delicious
Salmon Cakes by Family Foodie
Banana Split Bundt Cake with Chocolate Glaze by NeighborFood

& Cheesecakes

Kit Kat Cheesecake Brownies by Chocolate Moosey
Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
Nutella Cheesecake Brownies by The Foodie Army Wife
Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
Chocolate Covered Cherry Cheesecake by Magnolia Days
Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
Mocha Cheesecake by The Lovely Pantry
Lime Cheesecake Bites by Peanut Butter and Peppers
No-Bake Banana Sundae Cheesecake by The Messy Baker
Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
Cheesecake au Baileys by Baker Street
Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
Chocolate Cheesecake Bites by Mom, What’s For Dinner?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes! Our weekly chat starts at 7:00 pm EST!

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!

5.0 from 2 reviews

No-Bake Banana Sundae Cheesecake

Author: Jennie

Recipe type: Cheesecake, No Bake

Prep time: 2 hours

Total time: 2 hours

Serves: 4

Ingredients

Cheesecake

1-8 oz. brick of cream cheese, softened
4 oz. unsalted butter, softened
½ cup mashed banana (1 banana)
½ tsp. vanilla extract
¼ tsp. almond extract
½ cup yellow cake batter mix
1 tbs. milk
1-8 oz. container of whipped topping, thawed

Crust

1 cup vanilla wafers
¼ cup pecans
¼ cup unsalted butter, melted

Wet Pecans

1 cup pecans, toasted
⅓ cup maple syrup
Maraschino cherries for topping

Instructions

In the bowl of a stand mixer, whisk together cream cheese and butter until fluffy. Whisk in vanilla and almond extracts. Whisk in mashed banana until fluffy, about 1 minute. Slowly whisk in cake batter until smooth, then whisk in milk.
Slowly fold in the thawed whipped topping. Allow to set up in the refrigerator for at least 2 hours.

Wet Pecans

Add the toasted pecans to a small bowl. Stir in maple syrup. Allow to sit for 1 hour at room-temperature. Store in an airtight container in the refrigerator for up to 1 month.

Crust

In the bowl of a food processor, add the vanilla wafers and pecans. Pulse until combined. Slowly drizzle in the melted butter while continuing to pulse until the mixture represents wet sand.
Spoon a few tablespoons of the wafer mixture into the bottom of glass jars, press gently. Spoon or pipe the cheesecake mixture onto the crust. Top with wet pecans and a maraschino cherry (or two).

Filed Under: Pudding/Mousse Tagged With: #SundaySupper, Banana, cake batter, Nilla wafers, no-bake cheesecake

Chocolate Banana Cake Batter Shakes

July 18, 2012 By Jennie 35 Comments

Yay for day 4 of #icecreamweek! Did you get a glimpse of that title? It says cake batter!

Everybody loves cake batter. I know I do. I love to lick it off the whisk, the wooden spoon, the spatula, straight out of the bowl. Have you ever stuck your face directly in the bowl and licked the sides of the bowl to get every last bit of batter. No. That’s just me. How embarrassing! Let’s pretend I didn’t divulge that little tidbit of information.

This milkshake is AMAZING! It’s thick and creamy and tastes just like you’re eating devil’s food cake batter right off the beaters, minus the raw eggs of course. And, it has a banana in it, which means it’s semi healthy. Don’t crush my dreams, now. It’s semi healthy, and I’m stickin’ to it. I can’t bear to buy a bigger pair of expandable pants.

Here’s a little bit about me and bananas. I don’t like bananas when they get all spotty and brown. I will not eat them when they look like bananas in the photo above. Blehk! They’re too mushy for me, and I can no longer tolerate the texture when they become over ripe. I’m making my “I hate brown bananas” face as I type this- lips puckered, forehead scrunched, brows narrowed. It’s not a good look. Instead of wasting them, I use them in things like cookies, bread, pudding, and these milkshakes.

I used a 1/2 cup of devil’s food cake batter in these shakes. The chocolate cake batter enhances the chocolate flavor, taking it to a new level of chocolatey goodness. It all creates a nice, thick shake. The kind where you’re cheeks pucker in because you’re sucking on the straw so hard to get a taste of the goodness within.