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This classic chiffon cake bakes up tall, fluffy and moist with swirls of grated chocolate creating a marbled effect throughout the cake. The best!

Chiffon cakes.

Did you grow up with them? Did your mom or grandma always bake them? Truth be told, I can’t remember ever having eaten a single bite of a chiffon cake until I made THIS cake. My mom claims that my great aunt used to make a special lemon cake that was either a chiffon or sponge when we would visit her in Kenosha, Wisconsin over the summer when we were kids. I have zero recollection of that cake, but what I DO know is that THIS chocolate chip chiffon cake is all sorts of gorgeous and delicious.

Janice, a regular reader, emailed me last fall asking me if I had ever heard of a chocolate chip chiffon cake because her mom used to make one, but neither she nor her sister could find their mom’s recipe. About six weeks later, she emailed me to tell me she had found her mom’s recipe and shared it with me.

I was intrigued due to the whole never-having-chiffon-cake thing, but also because of the chocolate chip variation. You don’t actually use chocolate chips; you grate chocolate and fold it into the batter, which creates a gorgeous swirled/marbled effect that I adore!

How Do You Make Chiffon Cake?

Chiffon cake is a very light cake made with the following ingredients:

  • Cake Flour
  • Sugar
  • Baking Powder
  • Vegetable oil
  • Eggs
  • Water
  • Flavorings, like vanilla extract
  • Add-ins, like grated chocolate

This particular cake is made by first sifting the flour, sugar and baking powder together with salt into a large bowl. Then a well is made in the center and the vegetable oil, egg yolks, water and vanilla extract are added. (If this were a plain chiffon cake recipe, versus chocolate chip, I would have loved to use vanilla bean paste instead of extract for gorgeous flecks of vanilla bean throughout!) The oil, yolks, water and vanilla are whisked together in the well, and then gradually whisked into the dry ingredients to form a smooth batter.

Next, 1 cup of egg whites (I needed about 7.5 egg whites) is whipped into a meringue with cream of tartar, and then the egg yolk batter is VERY GRADUALLY and GENTLY folded into the egg whites.

I was highly suspicious of this method, always having done this in reverse – fold the egg whites into the batter – and was convinced the whites would deflate and my cake would end up squat and dense. But… it worked! Just be super patient and only fold in a small amount at at time.

Finally, for this particular recipe, the grated chocolate is gently folded into the finished batter, then baked in a tube pan and cooled upside down (this ensures that the cake maintains its volume and does not collapse).

Do You Have to Use a Tube Pan to Make Chiffon Cake?

A tube pan is a specialty pan that is used for chiffon cakes and angel food cakes. The tall sides and inner tube allow the cake to “climb” the pan and cling to the sides while it bakes (which is why you never grease these pans!). Perhaps even more important, however, is the “feet” you see on a tube pan; these allow the cakes to cool upside down without the top of the cake touching the counter or a cooling rack. This is vital in ensuring that the cakes maintain their volume and do not collapse.

Baking a chiffon cake in a traditional cake pan or Bundt pan will unfortunately not work; the cake will fall.

What is the Difference Between Chiffon Cake, Sponge Cake and Angel Food Cake?

Chiffon cake sets itself apart from other cakes in that it uses vegetable oil as its fat source, as opposed to butter, which keeps it incredibly moist. In order to get that amazing volume, the eggs are separated and the whites are whipped into a meringue, then combined with the rest of the batter.

Angel food cakes use no fat at all and no chemical leaveners; they rely only on whipped egg whites that have been stabilized with cream of tartar to give the cake its volume. Sugar is added for sweetness and a very small amount of flour for structure, plus additional flavorings, as desired.

A traditional sponge cake, meanwhile, uses butter as the fat, and usually starts with the butter being whipped with the sugar. The eggs are either beaten into the sugar mixture or the yolks are added while the whites are whipped into a meringue and folded into the batter. The flour is typically sifted onto the batter and folded in gently.

Can Chiffon Cake Be Made in Advance and/or Frozen?

Yes to both!

To make ahead, bake the cake and cool completely, then wrap tightly in plastic wrap and keep at room temperature until ready to serve.

To freeze the cake, place the baked and cooled cake on a baking sheet or large plate and place in the freezer until completely frozen. Wrap tightly in plastic wrap and place in a resealable freezer bag in the freezer for up to 3 months. Thaw in the refrigerator overnight. Many people swear that frozen and thawed chiffon cakes are even MORE moist than freshly baked ones!

More Chiffon Cake Variations:

If you have ever been intimidated to attempt something a chiffon cake, do not give it another thought! It is so doable and produces such a beautiful result. All you need is a little love and patience (my husband and father-in-law claim to always know when something is made with love!).

Thank you so much to Janice for sharing her mom’s recipe!

If You Like This Chocolate Chip Chiffon Cake, Try These:

One year ago: Grandma’s Banana Bread
Two years ago: Baking Basics: Common Baking Substitutions
Six years ago: Cheddar, Jalapeno and Chive Biscuits
Seven years ago: Basic Pesto Sauce Recipe

Did you make this recipe?
Leave a review »
Chocolate Chip Chiffon Cake

Yield: 12 to 16 servings

Prep: 30 minutes

Cook: 1 hour 5 minutes

Total: 1 hour 35 minutes

This classic chiffon cake bakes up tall, fluffy and moist with swirls of grated chocolate creating a marbled effect throughout the cake. The best!

Ingredients:
  • 2¼ cups (270 grams) cake flour
  • 1¾ cups (347 grams) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup (99 grams) vegetable oil
  • 6 egg yolks, unbeaten
  • ¾ cup (180 ml) cold water
  • 2 teaspoons vanilla extract
  • 1 cup egg whites
  • ½ teaspoon cream of tartar
Directions:
  1. Preheat oven to 325 degrees F.
  2. In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
  3. Make a well in the center of the sifted ingredients and add the following, in this order: vegetable oil, egg yolks, water, and vanilla extract. Whisk together the ingredients in the well, then slowly start whisking in the dry ingredients, working from the center outward, until you have a smooth mixture.
  4. In a large mixing bowl, beat the egg whites with the cream of tartar on medium speed until frothy, then increase speed to high and whip until stiff peaks form.
  5. Pour the egg yolk mixture VERY gently and gradually, a small amount at a time, over the egg whites, folding until completely blended. (It is very important to be very patient during this part of the process so you do not totally deflate the egg whites, it can take up to 15 minutes or so to incorporate all of the egg yolk mixture.) Gently fold in the grated chocolate. Pour batter into an ungreased tube pan and smooth the surface.
  6. Bake for 55 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 10 minutes.
  7. Remove from the oven and cool the cake upside down until completely cool, then remove from the pan and transfer to a serving platter. The cake can be stored at room temperature, wrapped well in plastic wrap, for up to 5 days.
Recipe Notes:
  • I needed approximately 7.5 large egg whites to make 1 cup.
  • Do not substitute regular cake pans or a Bundt pan for the tube pan – the cake will fall.
Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

The post Chocolate Chip Chiffon Cake appeared first on Brown Eyed Baker.

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These easy lemon bars start with a shortbread-style crust and have a silky smooth, slightly tart, sweet lemon custard on top. All they need is a dusting of powdered sugar! The perfect recipe for your next picnic, holiday tray or wedding cookie table.

I am admittedly not a huge lemon dessert type of person.

A wedge lemon in my water or iced tea? Sure! But lemon for dessert when I could choose something like chocolate or cheesecake? It’s a hard sell for me.

That being said, there are times, especially in the summer, when I’m just craving something super light and refreshing to top off a meal instead of something crazy sweet and heavy. Enter lemon bars.

I first tackled this recipe nearly 10 years ago when my sister would rave about the lemon bars that always appeared on her friend’s mom’s holiday cookie trays. Until then, a lemon bar had never passed my lips, so I set out on trying some different recipes and this one emerged as not only the best, but the easiest by far!

The shortbread crust is surprisingly soft (thank you, cornstarch!) and the lemon filling is the perfect hybrid of creamy yet firm and tart yet sweet.

Are Lemon Bars Supposed to be Refrigerated or Stored at Room Temperature?

Since lemon bars are essentially a custard, they should be refrigerated if they are not going to be served the same day, or if you need to store leftovers. However, they are fine to keep out at room temperature for a number of hours if they are on a serving platter at a party, for example.

You can serve them cold from the refrigerator or at room temperature.

Can Lemon Bars Be Made Ahead?

Yes, you can make lemon bars up to two days in advance. Simply allow them to cool to room temperature and then cover tightly with plastic wrap and refrigerate.

Once you are ready to serve, I suggest bringing them to room temperature and/or blotting the top with a paper towel to remove any condensation that developed in the refrigerator before dusting with powdered sugar. If you don’t, then the powdered sugar will dissolve into the condensation pretty quickly.

Can Lemon Bars Be Frozen?

Yes! You can do this one of two ways:

  • Bake the lemon bars as directed and allow them to cool. Before slicing, you can wrap tightly in plastic wrap, then foil and freeze for up to 1 month.
  • Bake and slice the lemon bars as directed. To freeze individual lemon bars, place them on a rimmed baking sheet with a couple inches of space around each and place in the freezer until the bars are frozen, about two hours. Then wrap each bar individually in plastic wrap and place in a resealable freezer bag. They will keep in the freezer for up to 2 months.

Whether you plan to make these for a picnic in the middle of summer, a cookie table for a wedding in the spring, or a Christmas cookie tray, you’ll be so pleased with how easily these come together and how delicious they are.

Shower them with a generous dusting of powdered sugar and they’ll be ready to go!

If You Like These Lemon Bars, Try These:

Four years ago: Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust
Six years ago: Double Chocolate Zucchini Bread
Nine years ago: Tin Roof Ice Cream
Eleven years ago: Applesauce Oatmeal Muffins

Did you make this recipe?
Leave a review »
Lemon Bars Recipe

Yield: 24 bars

Prep: 45 minutes

Cook: 40 minutes

Total: 1 hour 25 minutes

Classic Lemon Bars with a shortbread-style crust and silky smooth, slightly tart, sweet lemon custard on top. All they need is a dusting of powdered sugar!

Ingredients:
For the Crust
  • 1¾ cups (248 grams) all-purpose flour
  • ⅔ cup (76 grams) powdered sugar, plus extra for decorating finished bars
  • ¼ cup (28 grams) cornstarch
  • ¾ teaspoon salt
  • ¾ cup (170 grams) unsalted butter, at cool room temperature, cut into 1-inch pieces
For the Filling
  • 4 eggs, beaten lightly
  • 1⅓ cups (265 grams) granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons grated lemon zest, from about 2 large lemons
  • ⅔ cup (160 ml) lemon juice
  • ⅓ cup (80 ml) whole milk
  • Pinch of salt
Directions:
  1. Preheat oven to 350 degrees F. Lightly butter a 9×13-inch baking pan and line with parchment paper.
  2. Make the Crust: Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add the butter and process for 8 to 10 seconds and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the lined pan and press firmly into an even layer over the entire pan bottom and ½-inch up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
  3. Make the Filling: Meanwhile, whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well.
  4. Reduce the oven temperature to 325 degrees F. Stir the filling mixture to reincorporate the ingredients, then pour into the warm crust. Bake until the filling feels firm when touched lightly, about 20 minutes. Transfer the pan to a wire rack; cool to near room temperature, at least 30 minutes. Lift the bars from the pan using the parchment paper, then place on a cutting board to slice into squares. Sift powdered sugar over bars, if desired. Leftover bars can be covered in plastic wrap and refrigerated for up to 2 days.
Recipe Notes:
  • You can prepare the crust by hand simply by whisking together the flour, powdered sugar, cornstarch, and salt. Then, cut in the butter with a pastry blender (or grate frozen butter into the mixture and rub together quickly with your fingers) until completely incorporated and resembles coarse meal.
  • The filling needs to be poured into a warm crust straight from the oven, so once the crust is in the refrigerator chilling, prepare the filling so it’s ready when the crust comes out of the oven.
Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Cook’s Illustrated)

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally published on August 24, 2010.

[photos by Whitney Wright]

The post Easy Lemon Bars appeared first on Brown Eyed Baker.

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Haaaaaaaappy mid-July Saturday to you!

I hope your summer has been fantastic, as I feel like we’re officially at the halfway point. Before we know it, it’s going to be time for football (only three weeks until preseason, what!), hoodies, boots, changing leaves, and I’m not at all disappointed about it.

What are you doing this weekend? We’re braving the heat for a day date to a big car show here in Pittsburgh. I’ll be drinking lots of water and hitting up all of the food tents :)

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

Classic No Bake Cookies – These No Bake Cookies are made with chocolate, peanut butter and oats, come together in minutes, and are great to make with kids!

Chocolate Chess Pie – Chocolate Chess Pie is a classic Southern recipe; a cross between brownie and chocolate pudding, it’s baked right into a flaky pie crust and is a holiday must.

Friday Things – A trip to the park, sleeping baby, playroom organization, Nordstrom sale, and more…

Top 5 Most Popular Posts This Week:

1. Refrigerator Bread and Butter Pickles

2. My Favorite White Bread Recipe

3. Buffalo Chicken Dip

4. Best Ever Potato Salad

5. Garlic-Herb and Parmesan Roasted Red Potatoes

Sunday Dinner Menu

Pasta with meat sauce
Meatballs
Garlic bread

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

Asian chicken lettuce wraps better than PF Chang’s? Yes, please!

The most gorgeous s’mores cupcakes I’ve ever seen.

OMG! Rocky Mountain Chocolate Factory caramel apples are my absolute favorite, so I’m totally dying over this copycat version.

I would dive head first into this Reese’s heavenly peanut butter trifle!

Oreo brookie cheesecake is the stuff of dreams.

Have a delicious weekend!

The post The Weekend Dish: 7/14/2018 appeared first on Brown Eyed Baker.

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1. The crazy heat finally broke here, so I took the boys to the park one morning this week to enjoy the nice weather. They both love the slides and Dominic, in particular, LOVES the swings. He giggled and giggled, and Joseph just wanted to keep pushing him higher… and then they both wanted to run around the baseball field and stand on the bases :)

2. Isabelle has been sleeping SO WELL *knock on wood*. She’s down to one nighttime feeding for the most part (some nights there are two, but those have become few and far between); she goes down for the night between 7-8pm and is up between 6-7am. Those big bags and circles under my eyes should be letting up any day now (too bad I can’t manage to get myself to bed super early most nights!).

3. I mentioned awhile ago that we were in desperate need of some type of organization unit for our playroom because I was starting to lose my mind with all of the toys all over the floor and no real place to put them. After searching high and low, we settled on the IKEA Kallax 16-unit shelf and got door inserts for the bottom half. I cannot tell you how elated I was the other night when it was finally assembled and I had organized everything after the boys went to bed. I swear I heard angels singing! The top row are baskets filled with diaper changing supplies and extra wipes, etc. since we have a changing table in there.

The only thing left is I want to get a large area rug for in there, something bright and fun since it’s the kids’ space; I’m thinking something like this or this.

4. The Nordstrom sale is starting! Do you have anything you’re planning to buy? I’m thinking this cardigan would be great for fall, this layered mixed metal necklace would look awesome over a plain white tee, and this liquid matte lip stain would be a great everyday lip option.

5. I’ve always felt that once the 4th of July is behind us, summer feels like it’s on the downward slide and September is just around the corner. Realistically, of course, that’s not true, but it’s always felt that way to me!

6. If it’s hot hot hot where you live, a copycat Dairy Queen ice cream cake is probably in order.

7. I’m going to be having some updates made to the website over the next few months with some great new functionality, and I would love to hear if you have any specific requests!

8. Are you watching World Cup soccer? I love, love, love sports but just cannot get into watching soccer; ugh I find it so boring. I wish I enjoyed it more!

9. When I was a kid, I did one paint by number and I loved it, but never did another that I can remember. I came across this one and even though I have exactly zero free time, I want to do it!

10. TGIF! Judith was not about to let Duke sneak up on her, ha!

The post Friday Things appeared first on Brown Eyed Baker.

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Chocolate Chess Pie is a classic Southern recipe; a cross between brownie and chocolate pudding, it’s baked right into a flaky pie crust and is a holiday must!

We’re smack dab in the middle of summer and fruit pie season, but today I’m coming at you with a totally new-to-me recipe: chocolate chess pie. Chess pie is a total staple in Southern kitchens, but I had never heard of it until Christine, a BEB reader, sent me this recipe for chocolate chess pie a couple of years ago. She said that her family makes it for Thanksgiving and Christmas every single year, which means it had to be absolutely fabulous.

Christine said this recipe is from the Angus Barn restaurant in Raleigh, North Carolina and that the only thing she didn’t love about it was that the filling was placed in an unbaked pie shell, and she wondered if it would be better in a partially baked crust.

That’s exactly how I made it, and this Pittsburgh girl could not have been more smitten with the combination of gooey chocolate and flaky pie crust!

How Do You Make Chocolate Chess Pie?

It could not be simpler!

The first thing you do is prepare your pie crust, and while I love using my very favorite pie crust recipe, feel free to use your own favorite recipe, or even a store-bought pie crust if you prefer.

Then you mix together the filling, which only requires two bowls and about five minutes of your time. It’s very similar to brownie batter – melted chocolate and butter, mixed together with a couple of eggs, sugar, vanilla and salt.

Some recipes use cocoa powder or things like sweetened condensed milk, evaporated milk or buttermilk, but I just adore the simplicity of this particular recipe.

What Does a Chocolate Chess Pie Taste Like?

While traditional chess pie is often described as tasting like yellow cake batter, or the gooey layer of a gooey butter cake, it’s chocolate counterpart tastes very much like a cross between a fudgy brownie (complete with that crackly top!) and very firm chocolate pudding.

I served it with a simple homemade whipped cream, but you could also top it with chocolate whipped cream, or even meringue!

Why Is It Called Chess Pie?

I couldn’t find a definitive origin of the name, but this pie dates wayyyyy back to the 1700s.

The most likely explanation of the name is that since the English lemon curd pie filling is very close to lemon chess pie, the word “chess” may be an Americanization of the English word “cheese”, referring to curd pie.

Do You Need to Refrigerate Chocolate Chess Pie? Can it Be Frozen?

You do not need to refrigerate chocolate chess pie; I kept mine at room temperature for up to three days (that’s as long as the leftovers lasted!) without issue. There is enough sugar in the recipe that it should be fine at room temperature. If you prefer to eat it chilled, however, you can absolutely pop it into the refrigerator.

As for freezing, I have yet to find a definitive yes or no answer, as I have not tried to do so myself. Some claim that the filling will be compromised when it is thawed, while others claim it will freeze just fine if it is baked first, then wrapped tightly with plastic wrap and placed in a freezer ziploc bag. Thaw in the refrigerator before serving.

I am so thrilled to have a new Southern recipe in my kitchen tool belt; thank you to Christine for sharing its deliciousness with me!

If you’re a chocolate lover, you are going to be over-the-moon in love with this recipe!

If You Like This Chocolate Chess Pie, Try These:

Two years ago: Fancy Pants Coleslaw
Six years ago: Banana Split Ice Cream Cake
Eleven years ago: Bacon, Cheddar and Green Onion Scones

Did you make this recipe?
Leave a review »
Chocolate Chess Pie

Yield: 8 servings

Prep: 2 hours 30 minutes

Cook: 35 minutes

Total: 3 hours 5 minutes

Chocolate Chess Pie is a classic Southern recipe; a cross between brownie and chocolate pudding, it’s baked right into a flaky pie crust and a holiday must.

Ingredients:
For the Pie Crust
  • 1¼ cups (177 grams) all-purpose flour, divided
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 grams) cold unsalted butter, cut into ¼-inch slices
  • ¼ cup (46 grams) chilled solid vegetable shortening, cut into 2 pieces
  • 2 tablespoons vodka, cold
  • 2 tablespoons ice water
For the Filling
  • ½ cup (113 grams) unsalted butter
  • 2 ounces semisweet chocolate, finely chopped
  • 1 cup (198 grams) granulated sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • Dash of salt
Directions:
  1. Make the Pie Crust: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
  2.  Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
  3. Remove the dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
  4. Trim the overhanging dough to ½ inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes.
  5. Preheat oven to 400 degrees F.
  6. Remove pie pan from refrigerator, line crust with aluminum foil or parchment paper, and fill with pie weights (I use this weight) or dried beans, filling the whole way up to the rim of the pie plate. Bake for 15 minutes. Remove foil/parchment and weights, cover the edges of the pie crust with a ring of foil or pie crust shield, rotate plate, and bake 5 to 15 additional minutes, until bottom crust is golden brown. Remove pie plate from oven (keep the pie crust shield on).
  7. Reduce oven temperature to 350 degrees F.
  8. Make the Filling: In a small bowl, microwave the butter and chocolate together in 30-second intervals, stirring after each, until completely melted and smooth; set aside.
  9. In a medium bowl, whisk together the sugar, eggs, vanilla and salt. Add the chocolate mixture and whisk to thoroughly incorporate. Pour the mixture into the pie shell.
  10. Bake for 30 to 35 minutes, or until the edges are set and the center is just slightly jiggly. Cool to room temperature and serve with whipped cream. The pie can be kept at room temperature, covered, for up to 3 days.
Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

The post Chocolate Chess Pie appeared first on Brown Eyed Baker.

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Easy No Bake Cookies are a classic! Made with chocolate, peanut butter and oats, they come together in minutes, and are great to make with kids! Sometimes called “preacher cookies”, they are the perfect after-school treat, a must for holiday cookie trays, and the best “just because” cookie.

These cookies are perfect for those moments when you are desperately craving something sweet and chocolatey, but don’t have a lot of time (or patience) to make a full-blown batch of cookies. I know that a lot of people grew up eating no bake cookies as after-school snacks or saw them every year on holiday cookie trays, but believe it or not, I had never heard of them until a few years ago!

These mounds of sugary, peanut buttery, chocolate goodness are incredibly addicting. They take only minutes to make and if you’re really desperate and don’t want to wait for them to set, you can eat the mixture straight from the bowl – no raw eggs to worry about!

As soon as I took my first bite, I immediately thought that they tasted like the icing for the Texas Sheet Cake that I love so much.

After thinking about it, the ingredients are very similar – butter, sugar and cocoa that are boiled together. The peanut butter and oats help to cut the sweetness and add great flavor and texture.

Why Are They Called “Preacher Cookies”?

Sometimes no bake cookies are also referred to as “preacher cookies”.

The reason?

These can be made so quickly that a housewife could look out her window and see the preacher coming for a visit; by the time he got to the house, the cookies could already be cooling.

Troubleshooting No Bake Cookies
  • Why Are My No Bake Cookies Sticky/Gooey or Dry/Crumbly? If your no bake cookies are sticky and gooey, then they were not boiled quite long enough. On the flip side, if your no bake cookies are dry and crumbly, they were boiled a tad too long. You should let the mixture come to a full rolling boil and then time exactly 1 minute from there.
  • Do No Bake Cookies Need to Be Refrigerated? Can They Be Frozen? They do not need to be refrigerated. Once set, the cookies can be kept at room temperature, although you CAN refrigerate them if you’d like! They are also a perfect candidate for freezing! Just pop them in a freezer ziploc bag and they’ll be good for at least a couple of months.

These no bake cookies really are as easy as they sound, and a great recipe to make with kids if you have any little hands eager to help in the kitchen.

I can’t believe that these cookies were off of my radar until recently… I love having quick, easy recipes on hand for a simple sweet treat. Plus, no-bake recipes are perfect for the summertime when the last thing you want to do is turn on the oven. Whatever the occasion, I guarantee this is a recipe that you’ll want to stash away and use time and time again.

If You Like This Easy No Bake Cookie Recipe, Try These:

Four years ago: Peanut Butter and Jelly Ice Cream
Five years ago: Banana Snack Cake with Cream Cheese Frosting
Six years ago: Homemade Strawberry Ice Cream Topping
Nine years ago: Chocolate Ice Cream
Ten years ago: Jalapeno Cheddar Cornbread

Watch How to Make No Bake Cookies:
4
4 / 5 (20 Reviews)
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Easy No Bake Cookies

Yield: 2 to 3 dozen cookies

Prep: 5 minutes

Cook: 10 minutes

Total: 45 minutes

These No Bake Cookies are made with chocolate, peanut butter and oats, come together in minutes, and are great to make with kids!

Ingredients:
  • ½ cup (113 grams) unsalted butter
  • 2 cups (397 grams) granulated sugar
  • ½ cup (120 ml) whole or 2% milk
  • 4 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • ½ cup (135 grams) peanut butter
  • 2 teaspoons vanilla extract
  • 3 cups (267 grams) quick-cooking oats
Directions:
  1. Add the butter, sugar, milk, cocoa powder, and salt to a 4-quart saucepan.
  2. Bring to a rapid boil and let boil for 1 minute.
  3. Remove from heat.
  4. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
  5. Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
  6. Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.
Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Ezra Pound Cake)

All images and text ©Brown Eyed Baker, LLC.

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Braising is a cooking method I’ve been wanting to try ever since I treated myself to a Le Creuset dutch oven last year. What is braising, you ask? Allow me to provide a quick tutorial:

Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with some liquid. Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. A classic braised dish is Coq au Vin (which, incidentally, is on my big list of things to make). The basic steps to braising include: searing the meat at a high temperature, deglazing the pan with an acidic liquid such as wine and often combining it with stock, additional vegetables and/or seasonings are added to the pot and it is covered and left to a slow simmer or put in an oven at a low temperature to finish cooking.

The result? Fork-tender meat that melts in your mouth.

This definitely is the not the quickest meal you’ll ever make, but the time spent doing some prep work and letting the meat slow cook in the oven pays handsomely when it is time to eat. The flavor of the meat and mushrooms is rich and complex thanks to the vegetables, herbs, and seasonings that help to flavor the sauce of wine and stock. Once the sauce is returned to the stove to thicken the flavors are even more intense, serving as a perfect accent to the now-tender meat. Although the recipe doesn’t  mention removing the carrots from the strained stock, I chose to serve them as a side to the beef and mushrooms, and they were fabulous. Tender but not mushy, and perfectly seasoned. You could serve this dish over a variety of accompaniaments – mashed potatoes (which is what I did), pasta, rice, or eat it on its own with a large tossed salad. Any way you serve it, you won’t be disappointed.

Now that I’m warmed up, Coq au Vin will be next!

Vegetables and herbs

Searing beef + red wine

Everything in the pot, ready to go in the oven

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Ingredients:
Directions:
Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

The post Braised Beef with Mushrooms and Cabernet Sauce appeared first on Brown Eyed Baker.

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Happy Saturday!

Boy does a holiday falling in the middle of the week throw me for a loop! It leaves me wondering what day it is for the bulk of the week and I am allllllll sorts of messed up. Plus garbage night gets pushed back and whew, we’re all out of sorts over here lol.

I hope you had a fantastic 4th of July holiday this week and are enjoying another great weekend!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

Blueberry Cobbler Recipe – This easy Blueberry Cobbler recipe is made from scratch, comes together quickly, and is a perfect dessert for showcasing fresh blueberries!

Mountain Mama Icebox Cake – Mountain Mama Icebox Cake is a lush dessert with a pecan shortbread crust with layers of cream cheese, chocolate pudding, vanilla pudding and Cool Whip.

Friday Things – The 4th of July, power outages, A/C issues, snakes, Trello, hustling, and more…

This Week’s New Recipe Video!

Peanut butter cookies are total comfort food, and this is the old recipe that’s lived in my mom’s recipe box for decades!

To see the full recipe, head over to the blog post >> EASY PEANUT BUTTER COOKIES

Top 5 Most Popular Posts This Week:

1. Refrigerator Bread and Butter Pickles

2. Buffalo Chicken Dip

3. Best Ever Potato Salad

4. My Favorite White Bread Recipe

5. Red, White & Blue Berry Trifle

Sunday Dinner Menu

Beef Stroganoff
Crusty bread
Salad

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

I want to sip a whiskey sour out on the deck after the kids go to bed.

And maybe a slice of frozen coffee cream pie to go with.

This berry pickin’ brownie cheesecake looks so delicious and refreshing!

My nostalgic heart cannot wait to eat this veggie pizza dip! My mom made veggie pizza every single new year’s eve when I was growing up; one of my favorite recipes!

I want a freezer full of homemade chipwich sandwiches!

Have a delicious weekend!

The post The Weekend Dish: 7/7/2018 appeared first on Brown Eyed Baker.

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1. Isabelle is three months old today! It’s so incredibly cliche to say, but it has gone by in the blink of an eye, and it feels as though she has always been a part of our family. She is getting her chest wayyyyy off the ground during tummy time, rolling to her side while she sleeps, babbling A TON, and drooling so much. It’s so fun to watch her grow and start interacting with everyone; she loves to smile at her brothers, has been reaching out for the dogs and little hanging toys, and is just a joy to have with us.

2. Did you have a good Fourth of July celebration this week? Share with me what you did and what you ate! We were low key here with burgers and hot dogs on the grill; all of the kids were asleep by 7:30, so we watched our neighbor’s large (incredibly legit) fireworks display from our kitchen window with the pups :)

3. Last Sunday, on what was one of the hottest days of the year, our power went out, gah! Just the day before my husband had said, “I hope we don’t lose power over the next few days; with the heat wave and everyone cranking their air conditioning, I’m afraid it might happen.” Aaaaaaaaand 24 hours later, boom. We lowered all the blinds in the house (we have a lot of windows) and luckily it was only out for about three hours, so although it got kind of stuffy and humid, it never got unbearably hot. Whew!

4. AND THEN… two days later, on Tuesday, I took Isabelle up for a nap and it felt SO HOT in her room, like the heat was on. I had just been up there maybe an hour earlier and it was not that warm, so I came down and told my husband. He went up and realized the A/C was most certainly not working, so he called the service company. This was at 4pm on July 3rd, so we just assumed we were going to have to suck it up and deal with broken A/C in 90+-degree weather for two days because of the holiday. They had someone at our house within an hour! The motor in the fan was the issue, but the guy got it to start back up until he could get the replacement part installed on Thursday. HOWEVER… he said, just make sure you set it low enough so it keeps running because if it stops it probably won’t start up again. Therefore, it was freeeeeeeeezing Tuesday and Wednesday night, as in, I slept in sweatpants, a sweatshirt and socks… in July… during a heat wave.

5. I was so sad to hear that the dog in the Bush’s baked beans commercials died… I always adored that beautiful red Golden :(

6. Speaking of Goldens, did you see the story about the one bitten by the rattlesnake? Such a sweet boy, I’m so glad he was okay!

7. Which reminds me, a couple of weeks ago, my mom was having her carpets professionally cleaned when the guy came down to tell her there was a snake IN HER BEDROOM. She is absolutely, positively deathly afraid of snakes, so this was basically her worst nightmare. He was nice enough to remove the snake, and after a few days and getting the house checked out to make sure it was a freak accident (likely it came in with the guy’s equipment), she was breathing easier. But, EW.

8. Do you use Trello? I just signed up for an account because I needed something to help me organize more “big picture” projects than my little notebook. Scribbles get lost between pages and I never have everything in one spot. If you use it, I’d love to hear how you use it to organize! I’m planning to watch some tutorials to get started.

9. Love, love, love this >> What if hustling isn’t the goal?

10. TGIF! Have a wonderful weekend!

The post Friday Things appeared first on Brown Eyed Baker.

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Mountain Mama Icebox Cake is a lush-style dessert with a pecan shortbread crust with layers of cream cheese, chocolate pudding, vanilla pudding and Cool Whip.

When it comes to recipe inspiration, I LOVE cookbooks and food magazines, but there’s something I love even more – recipes that come from my family, friends, and YOU! It is the best when someone loves a recipe enough to want to share it, and I am thrilled each and every time one of you takes the time to send me a recipe. If it’s been served at your grandma’s Thanksgiving table for the last 30 years, odds are it’s an amazingly good recipe!

This mountain mama icebox cake is one such recipe, sent to me by a reader, Nancy. She said that the recipe hails from a church cookbook (are those not the best kind?!) from St. Michael Parish in Louisiana, which was given to her by a friend from Louisiana.

While it’s called icebox cake, it’s very reminiscent of the many “lush” desserts that I’ve come to recognize over the years – a nutty crust with layers of cream cheese, different puddings, and whipped topping. This one appears to be the absolutely ultimate with a whopping SIX layers! It is absolutely divine.

Let’s dissect these layers, shall we?

On the bottom is a pecan-shortbread crust that’s baked in the oven to get it nice and firm. That’s the only time we need to use the oven, so it’s a great recipe to have on hand when it’s sweltering outside.

On top of the crust is a sweetened cream cheese layer, then a layer of Cool Whip, then chocolate pudding, then French vanilla pudding, and finally another layer of Cool Whip. Whew! That’s a whopper of an icebox cake and IT.IS.PHENOMENAL.

Truthfully, those bottom two layers – the crust and the cream cheese – totally make this dessert and make it stand out from any other icebox cake I have ever eaten. It’s totally sublime.

If you love icebox cake, lush desserts, pudding desserts, no bake desserts, or anything in between, then this is going to be a go-to summer dessert for you!

It’s super refreshing and perfect after a day spent in the sun.

If You Like This Mountain Mama Icebox Cake, Try These:

One year ago: Frozen Pupcakes
Two years ago: Gooey Cinnamon Rolls with Cream Cheese Glaze
Six years ago: Zucchini Cornbread

Did you make this recipe?
Leave a review »
Mountain Mama Icebox Cake

Yield: 12 to 16 servings

Prep: 1 hour

Cook: 20 minutes

Total: 2 hours

Mountain Mama Icebox Cake is a lush dessert with a pecan shortbread crust with layers of cream cheese, chocolate pudding, vanilla pudding and Cool Whip.

Ingredients:
Layer 1 (Crust)
  • 1 cup (142 grams) all-purpose flour
  • 1 cup (113 grams) finely chopped pecans
  • ½ cup (113 grams) salted butter, melted
Layer 2
  • 8 ounces cream cheese, at room temperature
  • 1 cup (113 grams) powdered sugar
Layer 3
  • One (8-ounce) container Cool Whip
Layer 4
  • 2 (480 ml) cups milk
  • Two (3.4-ounce) packages instant chocolate pudding
Layer 5
  • 2 cups (480 ml) milk
  • Two (3.4-ounce) packages instant French vanilla pudding
Layer 6
  • One (8-ounce) container Cool Whip
Directions:
  1. Make Layer 1 (the Crust): Preheat oven to 350 degrees F. In a medium bowl, stir together the flour, pecans and butter until the mixture is evenly moistened. Press evenly into the bottom of a 9×13-inch pan. Cook for 20 minutes, then allow to cool completely.
  2. Make Layer 2: Using an electric mixer, beat together the cream cheese and powdered sugar until smooth and blended. Spread in an even layer over the cooled crust.
  3. Make Layer 3: Spread the Cool Whip over the cream cheese layer.
  4. Make Layer 4: In a medium bowl, whisk together the milk and the packages of chocolate pudding mix for 2 minutes, until thick and smooth. Spread in an even layer over the Cool Whip. (It may mix a little with the Cool Whip, that’s okay!)
  5. Make Layer 5: In a medium bowl, whisk together the milk and the packages of French vanilla pudding mix for 2 minutes, until thick and smooth. Spread in an even layer over the chocolate pudding layer.
  6. Make Layer 6: Spread the container of Cool Whip evenly over the top of the French vanilla pudding layer. Garnish with mini chocolate chips and chopped pecans, if desired.
  7. Refrigerate for at least 30 minutes before serving. Leftover cake can be stored, covered, in the refrigerator for up to 4 days.
Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

The post Mountain Mama Icebox Cake appeared first on Brown Eyed Baker.

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