Rice Krispy Whatchamacallits
These aren’t your traditional rice Krispy treats…they are WAY better.
This version of rice krispy treats will change your life. They aren’t your traditional rice Krispy treats…they are WAY better. We call these Whatchamacallits at my house but you can call them whatever you want. They are fast, easy and so delicious!
Rice Krispy Whatchamacallits
Yield: 1- 9”x13” dish
For the Whatchamacallits:
1 cup sugar
1 cup Karo syrup
1 cup peanut butter
1 tsp vanilla
1 pinch of salt
6 cups of rice Krispy cereal
1 cup milk chocolate chips
1 cup butterscotch chips
Instructions
For the Rice Krispy’s:
1. In a large pot on medium heat combine the sugar & karo syrup. Mix well and bring to a boil.
2. Remove from heat and add peanut butter, salt and vanilla. Mix until peanut butter is melted and smooth.
3. Add rice Krispy’s and mix well.
4. Pour into a 9'“x13” baking dish and spread evenly.
5. In a microwave safe dish combine the chocolate & butterscotch chips and melt.
6. Spread evenly over the top of the rice Krispy mixture. Place in the fridge for 30 minutes until the chocolate sets up.
Cookies and Cream Chocolate Cake
This cake has layers of rich chocolate cake with an Oreo cookie filling and a cookies and cream buttercream - a match made in layer cake heaven.
This cake has layers of rich chocolate cake with an Oreo cookie filling and a cookies and cream buttercream - a match made in layer cake heaven.
Cookies and Cream Chocolate Cake with Cookies and Cream Buttercream
Yield: 1-3 layer, 8-inch cake
COOKIES & CREAM FILLING:
¾ C heavy whipping cream
6 oz. cream cheese
2 C powder sugar
8 Oreo cookies broken into pieces
COOKIES & CREAM BUTTERCREAM :
2 Cups (4 sticks) unsalted butter, room temp
6 cups powder sugar
2 teaspoons vanilla extract
Pinch of salt
3-4 Tablespoons heavy whipping cream
6 Oreo cookies (finely chopped)
FOR THE CAKE:
1 ¾ cup + 2 Tablespoon sugar
2 sticks butter, room temp
3 large eggs, room temp
2 ½ cups + 2 Tablespoons flour
¼ C + 2 Tablespoons cocoa (dark)
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups buttermilk, room temp
2 teaspoons vanilla
Instructions
For the cake:
Tip: Working with chilled layers is one of the keys to success in working with cakes. Wrapped cakes can stay in your freezer for up to a month. If you plan to keep them in your freezer for that long just wrap them twice with saran wrap, then with tinfoil and I promise they will taste like they were just baked!
1. Preheat your oven to 350 degrees F. Spray 3 8” round pans with cooking spray, then place parchment rounds* on the bottom of the pan and spray again and set aside. *Parchment rounds can be purchased pre-cut and are a dream. These are one of those luxuries you won’t ever go without if you bake a lot of cakes
2. Combine butter and sugar and mix well. Add eggs one at a time making sure they are incorporated well.
3. In a large bowl combine flour, cocoa, soda and salt.
4. Combine the buttermilk and vanilla.
5. Starting and ending with the dry mixture alternate with buttermilk mixture.
Divide evenly (the ONLY way to do this right is with a kitchen scale. If you don’t have one and you ever make another cake I would suggest you get one. They aren’t very expensive and it does wonders when baking cakes)
My 8” pans each had about 18 oz of batter
6. Bake for around 25-30 minutes and then check with a cake tester. A few crumbs should come out with the tester.
7. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and let cool completely.
8. Wrap your cake layers in plastic and chill in the freezer until you are ready to use them. Working with chilled cake layers is key to layering a cake. Once you are ready to use them you will want to level the cakes. This is easiest when they are still chilled but not frozen.
Tip: I prefer emulsions over extracts when available. They add better flavor without the bitter after taste that extracts can have.
For the Cookies and Cream filling:
1. In a stand mixer with the wire attachment mix the heavy whipping cream until stiff peaks form.
2. Transfer the whipped cream to a separate bowl. In the now empty bowl with the paddle attachment, combine the cream cheese and powder sugar and beat until smooth.
3. Don’t add the crushed cookies until right before you stack the cake. This could cause the cookies to get soggy. Once you are ready fold the cookies into the cream cheese/powder sugar mixture.
For the Cookies and Cream buttercream:
1. In a food processor put the cookies and blend until very fine.
2. In a bowl with the paddle attachment mix the butter for 2 minutes.
3. Slowly add the powder sugar until combined.
4. Add the vanilla, salt & whipping cream and mix well for 2-3 minutes.
5. Put the fine cookies in the bowl and mix by hand until combined. Don’t over mix because it will turn your buttercream a gray color.
ASSEMBLY
1. Once cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2. Add a ring of buttercream frosting around the edge of the cake. Then fill in the center with the filling. (It’s important to add the ring of frosting around the edge so that the cream filling doesn’t come out the sides of the cake. )
3. Place the second cake layer on top of the first layer and repeat with frosting and then more filling. Place the last cake layer bottom (flat) side up.
4. Crumb coat the entire cake with the frosting and put in the freezer for 10-15 minutes.
5. Continue to frost with remaining frosting.
6. Add the ganache drip and stick back in the freezer for a few minutes to help set up the ganache.
7. Top with more buttercream and Oreos if desired.
Homemade Oreo Cookies
These cookies are so yummy and rich. They are so easy and are always a crowd pleaser.
These cookies are incredible. I have been making them my entire adult life. They are so easy and require very few ingredients! They are rich but oh so yummy! Hands down one of my kids favorite desserts.
Homemade Oreo Cookies with a Cream Cheese Filling
24 Sandwich Cookies
CREAM CHEESE FILLING:
8 oz Cream Cheese
1/2 cup butter
3 Cups Powder Sugar
1 teaspoon vaniilla
For the cookies:
2 Devils Food cake mixes (I like Betty Crocker)
1 Cup shortening
4 eggs
Instructions
For the cookies:
Tip: You can play with the size of the cookies. You can make them bigger or smaller. They are very rich so I would caution you making them too big.
1. 1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
2. In the bowl of a stand mixer with the paddle attachment beat together the cake mixes, eggs and shortening until well combined.
3. Using a medium cookie scoop roll the dough into balls and place on cookie sheet.
4. Bake for 10-12 minutes. Once baked transfer to cooling rack and until completely cooled.
Tip: These are even better the next day. The cookie is crispier and the frosting has had time to set up!
For the cream cheese filling:
Combine the cream cheese and butter and mix well. Slowly as the powder sugar. Then add the vanilla. If the frosting is too thick you can add a teaspoon of milk until desired consistency. To thicken add more powder sugar.
ASSEMBLY
1. Once cookies are completely cooled, spoon desired amount of frosting between 2 cookies to make the sandwich. Easy, peasy!!!!
German Chocolate Cake
This cake is drop dead delicious. It has rich layers of chocolate with the most incredible coconut peanut filling and chocolate buttercream frosting.
This cake is drop dead delicious. It has rich layers of chocolate cake with the most incredible gooey coconut pecan filling and chocolate buttercream frosting. This cake is so decadent and is my go-to cake for anything for my sweet husband…it’s his favorite and he’s my favorite!
German Chocolate Cake with Coconut Pecan Filling and Chocolate Buttercream Frosting
Yield: 1-3 layer, 8-inch cake
Coconut Pecan Filling:
6 egg yolks
1- 12 oz can evaporated milk
1 ½ teaspoon vanilla extract
1 ½ Cups sugar
¾ Cup butter, cubed
3 Cups sweetened shredded coconut
1 ¼ Cups chopped toasted pecans
Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter, room temp
4 ½- 5 cups SIFTED powder sugar,
1 teaspoon vanilla extract
5 Tablespoons heavy whipping cream
¼ teaspoon of salt
For the cake:
1 ¾ cup + 2 Tablespoon sugar
2 sticks butter, room temp
3 large eggs, room temp
2 ½ cups + 2 Tablespoons flour
¼ C + 2 Tablespoons cocoa (dark)
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups buttermilk, room temp
2 teaspoons vanilla
Instructions
For the cake:
Tips:
Use room temperature ingredients: Run hot water over the eggs to bring them to room temperature. Stick the buttermilk in the microwave for just a few seconds.
Make cake in advance: I like to make the cake, coconut frosting and chocolate frosting at least one day in advance. That way, the cake is really easy to throw together and goes so much quicker.
Ganache drip: Optional but yummy! Equal parts of semi-sweet chocolate chips and heavy whipping cream. Heat in microwave for 45 seconds…stir, stir, stir. If needed stick back in the microwave for 10-15 seconds until all chocolate is melted.
1. Preheat your oven to 350 degrees F. Spray 3 8” round pans with cooking spray, then place parchment rounds* on the bottom of the pan and spray again and set aside. *Parchment rounds can be purchased pre-cut and are a dream. These are one of those luxuries you won’t ever go without if you bake a lot of cakes
2. Combine butter and sugar and mix well. Add eggs one at a time making sure they are incorporated well.
3. In a large bowl combine flour, cocoa, soda and salt.
4. Combine the buttermilk and vanilla.
5. Starting and ending with the dry mixture alternate with buttermilk mixture.
Divide evenly (the ONLY way to do this right is with a kitchen scale. If you don’t have one and you ever make another cake I would suggest you get one. They aren’t very expensive and it does wonders when baking cakes)
6. Bake for around 25-30 minutes and then check with a cake tester. A few crumbs should come out with the tester.
7. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and let allow to cool completely.
8. Wrap your cake layers in plastic and chill in the freezer until you are ready to use them. Working with chilled cake layers is key to layering a cake. Once you are ready to use them you will want to level the cakes. This is easiest when they are still chilled but not frozen.
Tips: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. Remove from the fridge about an hour or so before you’re ready to frost your cake. This will allow them to come to room temperature and they will be much easier to frost.
For the coconut pecan filling:
1. Toast Pecans: Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy cleanup.
2. Arrange pecans on a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
3. Remove from oven and chop.
4. In a large saucepan, combine the egg yolks, milk and vanilla and whisk until well combined.
5. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding like golden brown, stirring constantly.
6. Remove from heat and stir in coconut and pecans.
7. Set in fridge to cool completely.
For the chocolate buttercream Frosting:
1. In a stand mixer with the paddle attachment beat the butter well.
2. Add the sifted powder sugar and cocoa to the bowl and mix until incorporated. Blend in vanilla, whipping cream and salt and then increase the speed and mix well. Scrape sides of the bowl and mix well.
3. Use a wooden spoon to mix the frosting by hand to remove as many air bubbles as possible.
ASSEMBLY
1. Once cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2 Pipe a ring of frosting around the edge of the cake, then fill the circle with a layer of the coconut pecan filling..
3. Place the second cake layer on top and repeat with frosting and then more filling. Place the last cake layer bottom (flat) side up.
4. Crumb coat the entire cake with the frosting and put in the freezer for 10-15 minutes.
5. Continue to frost with remaining frosting.
6. Top with more frosting and coconut filling as desired.
