Cake Batter Almond (or any other nut) Butter

February 27, 2012 By

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Hooolllllyyyy mooollllyyy!!

I’ve been on an intense search for Biscoff Spread the past two months.

It all started when I was reading a food blog and read about Trader Joe’s “Cookie Butter” about two months ago.  I was intrigued, so I went to the nearest Trader Joe’s (which is about 30 minutes away). My search was cut short when they told me the had just run out of their newest shipment.  My hopes weren’t completely shot; I kept looking online and realized pretty much everyone’s store was sold out.

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That’s when I found out about Biscoff Spread because they’re pretty much the same thing- peanut butter, only not.  Lol.  It’s just a spread that can be used for all of the same things peanut butter is used for and it’s made up mostly of cookies, so it’s definitely not a health food like peanut butter, but it’s worth the health risks! ;)

Anyway, I looked everywhere for Biscoff Spread only to be disappointed again and again.

I’ve actually been looking for the last month and have probably checked a total of 10 stores for this stuff.  I live in a bigger city now, so I obviously checked here, but I also checked in my podunk little hometown.

I went home this weekend to go to see a comedy show– Josh Wolf  and Colin Jost– which was amazing, but that’s a story for another post…ANYWAY, I went home and I was at the store getting ingredients to make a mock Biscoff spread, and Kellen and I turned the corner and Kellen said “Look!” and I screamed (embarrassing) because:

…there it was!

Thank you, LORD!  What are the odds of that happening?  I grabbed two, and it’s been one day and half of the jar is gone.   I’ve had it on oatmeal, ice cream, bananas, and pretzels. I’m pretty obsessed, and that’s saying a lot because my standards for this stuff were extremely high.  There ya have it, my unpaid Biscoff review.

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I still wanted to recreate this for anyone who was like me two days ago (poor, poor people… I can sympathize), but I failed.

Don’t be sad though, because I came up with an even better idea– cake batter butter!

If you’re looking for Biscoff Spread, this is not it, but it is still super delicious.  It tastes like it sounds…awesome and cake batter-y.  I made mine with cinnamon almonds and gluten free cake batter, but you can use any combination you want.  Let your imagination soar!  I’ve been going back and forth between this almond butter and Biscoff Spread all day.  I’m gonna overdose, probably.

Picnik collage

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Cake Batter Almond (or any other nut) Butter

Ingredients:
1 cup almonds
1/2 cup cake mix
1 teaspoon vanilla extract

Directions:
1. Super simple- mix all ingredients in a food processor until smooth and creamy.

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Filed Under: Almond, Birthday, Biscuits, Cake, Cake Mix, Cake Mix Cookies, Cookies, Frosting, No Bake, Nut Butter, Nuts, Oatmeal, Peanut Butter, Peanut Butter Frosting, Sugar Cookie, Vanilla



Addicting, Melt-in-Your-Mouth Sugar Cookies with Sprinkles

October 3, 2010 By

addicting sugar cookies with sprinkles in the dough

I am nicknaming these cookies Birthday Cookies, because a) They have sprinkles in them, b) I made them for a birthday, and c) Birthday’s are an excuse to overeat sweets, and that is exactly what I did.

I didn’t plan on eating these until my stomach hurt, but I had to try them in every form.

Every form? What does that mean?

Well it means:

Form 1) Cookie dough.
Form 2) Right out of the oven.
Form 3) Right out of the oven, with icing.
Form 4) Cooled, plain.
Form 5) Cooled, with icing.
Form 6) Ice cream sandwich.

Verdict:  This cookie is amazing.  The dough is just as addicting as the cookies and the warm cookies are just as addicting the warm cookies with icing and…well, you get the picture.  They’re addicting and absolutely delicious.  Like Ree said on her site, they just melt in your mouth and I cannot be trusted around them.

I would like to thank my stomach for stretching to it’s full capacity for me to be able to enjoy these cookies in as many forms as possible.

These are not the kind of sugar cookies that are meant for icing, but sometimes I can’t restrain myself from making things as sweet as possible.

addicting sugar cookie recipe
Cream together the liquids.
whipping butter and sugar in kitchen aid mixer
Do that until they’re fluffy.
beating cookie dough in kitchen aid mixer
Then switch out your Kitchen Aid attachment and add the rest of the ingredients JUST until combined.
incorporating sprinkles into cookie dough
Then put in those yummy little sprinkles.
pressing sugar cookie dough on cookie sheet
Flatten them with a cup dipped in sugar.  Obviously my cup was too small.
baking addicting sugar cookies with sprinkles
Bake them until they look like this.
stacked sugar cookies
And this.
addicting, melt-in-your-mouth sugar cookies with sprinkles
And this.
frosted addicting sugar cookies with sprinkles
And then ice them until they look like this.
stacked frosted sugar cookies fresh out of the oven
Then try and stop taking pictures of them.  Good luck.  Sprinkles just make things so cute!

Birthday Cookies
You may want to halve the recipe, it makes quite a bit.

Ingredients

  • 2 whole Large Eggs
  • 1 cup Canola Oil
  • 2 sticks Butter, Softened
  • 1 cup Sugar, Plus Extra For Sprinkling
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 4 cups Plus 2 Tablespoons, All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream Of Tartar
  • *Optional: 1/2 cup sprinkles
  • *Optional:  Icing

Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.
Add remaining ingredients and mix well. Cover and refrigerate dough one hour.
Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.
Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.
Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don’t overbrown!
Allow to cool before eating. Cookies are ultra crumbly, so they are hard to ice, if you plan on icing them.

Filed Under: Birthday, Cookies, Icing, Sprinkles, Sugar Cookie



Birthday Cake

September 22, 2010 By

I love birthdays.
Whether it’s my birthday or not, I love them.
What’s not to love?
Everybody is happy on their birthday because it is a celebration of yourself, and who doesn’t want to celebrate themselves??  Family usually gathers for birthdays, which always entails a good time.  And, one of my personal favorites– there’s cake!!  There is always cake, for everyone.  Whoever decided to celebrate birthdays with cake is a genius.
Last weekend was full of birthday celebrations in my family, so I was a very happy camper.
My mom’s birthday was Saturday and my auntie’s birthday was Sunday, and we celebrated all day Friday.
For my mom’s celebration, my dad and I had her open the presents we got her (I got her an ice cream maker!)  and we had pizza and cake.  For my auntie’s celebration, two of her kids came and surprised her (best surprise ever) and we went and ate dinner with her at my aunt and uncle’s house.  My uncle made an amazing seafood pasta and it was just a really nice evening. 
I made my my mom what was supposed to be a 3 layer cake, but I decided we didn’t need all 3 layers so I saved the third layer and made it into a mini cake for my auntie.  I thought it was a bit dry, (I should have followed the “adding moisture to the cake” section on Bakerella’s blog) but it was a hit with everybody else.

P.S. What flavor of ice cream should we make with my moms new ice cream maker?!

Birthday Cake
Adapted from:  Bakerella

Ingredients

  • 1 cup (2 sticks) of butter (room temperature)
  • 2 cups of sugar
  • 4 eggs (room temperature)
  • 3 cups of sifted self-rising flour (White Lily)
  • 1 cup of whole milk (room temperature)
  • 1 teaspoon pure vanilla extract (McCormicks)Preheat oven to 350 degrees.

Grease and flour (3) 8 inch cake pans.
Using a mixer, cream butter until fluffy.

Add sugar and continue to cream for about 7 minutes.
Add eggs one at a time. Beat well after each egg is added.

Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla to mix; until just mixed.

Divide batter equally into three cake pans.

Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 – 30 minutes (depending on your oven) until done.

Cool in pans for 5 – 10 minutes.
Remove and immediately wrap each layer in plastic wrap to seal in moisture.

Cool completely on wire racks.
Once cooled, you are ready to assemble your cake.

Easy Buttercream Frosting

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

  • Using a mixer, cream softened butter and vanilla until smooth.
  • Add sugar gradually, allowing butter and sugar to cream together before adding more.
  • If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
  • Then, just use icing colors to tint the frosting the color of your choice.

 

 For my auntie’s cake, I made Chocolate Frosting scaled down to 16. I liked both cakes equally.
Filed Under: Birthday, Cake, Frosting