*The Contest Is Officially Closed as of May 31st* Check out the winner announcement post – here.
Share your favorite summer sweets recipe for a chance to win a KitchenAid Mixer! Emily Schuman, Beso’s Style Director, will select the winner and bake up the winning recipe. The grand prize winner will be featured on the Beso Blog in June. If the baker in you needs the best mixer on the market, enter below and share your winning recipe with us!
How To Enter:
1) Share your favorite summer sweets recipe in our comment box below. You can copy and paste a favorite recipe OR link to a recipe site, but make sure to tell us why you love the recipe.
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3) Tweet our contest and share it with your followers.
Simply copy/paste the below:
Enter the Bake Up Summer Sweets Contest @beso for a chance to win a KitchenAid Mixer! http://bit.ly/d4hXaN
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The Sour Cream-Lemon Pound Cake published in April 2000 by Cooking Light. That pound cake recipe is the yummiest & so easy & dependable to make. It boosts my cooking ego every time…here’s the recipe –
Sour Cream-Lemon Pound Cake
Yield: 18 servings (serving size: 1 slice)
Cooking spray
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugar
Preheat oven to 350°.
Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.
CALORIES 323 (29% from fat); FAT 10.4g (sat 6g,mono 3g,poly 0.6g); IRON 1.3mg; CHOLESTEROL 62mg; CALCIUM 27mg; CARBOHYDRATE 53.4g; SODIUM 172mg; PROTEIN 4g; FIBER 0.7g
Cooking Light, APRIL 2000
The key lime pie recipe with Nellie and Joe’s famous juice is the most delicious, light, refreshing pie recipe for the summer…and it’s SO simple to make. We prefer ours in mini graham cracker pie shells for individual sized treats. Top with a bit of whipped cream and you just can’t beat it.
Nellie & Joe’s Key Lime Pie
9″ graham cracker pie crust
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe’s Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.
Hi Emily and Beso!
There is no dessert I love more, year round, than carrot cake. But, in the summer I love Ina Garten’s recipe for a Carrot and Pineapple Cake. The pineapple turns an ordinary creation into a gourmet seasonal dessert. It makes great cupcakes too. I look forward to sitting on my porch eating every bit of frosting. It pairs well with iced black tea or iced coffee.
Thanks!
http://www.foodnetwork.com/recipes/ina-garten/carrot-and-pineapple-cake-recipe/index.html
Ingredients
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Directions
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
http://www.joythebaker.com/blog/2008/06/southern-style-strawberry-cake/
It taste amazing and who doesn’t love strawberries.
Hey Emily!
In the summer I am swayed away from my usual favorite flavors, chocolate and caramel, in favor of lemon! Anything lemon flavored is especially delicious to me in the summer–they are such a bright, fun color, with an equally bright taste. Although I’ll eat anything lemon flavored, this summer I’m most excited for Ree Drummond’s Creamy Lemon Crumb Squares. I tried them as soon as they appeared on her blog, and I immediately knew that they would be a regular occurrence in my kitchen throughout the summer!
Here is the link to the recipe: http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/
Give it a try, you won’t be disapointed!
simple and healthy recipe that i love to use during jersey peach and blueberry season…its healthy so dont feel too bad if you end up eating the whole thing!
easy instructions on site.
http://lowfatcooking.about.com/od/dessert/r/peachblackcrisp.htm
ok! My allll time FAVORITE recipe is: French Coconut Pie! I’ll explain why it is so dear to me following the recipe:
OVEN: 375 degrees 10 minutes
300 degrees 35 to 40 minutes
1 1/4 Cups sugar
6TBS butter
1/4 cup buttermilk
3 eggs
1 3/4 cups angel flake coconut
1TSP vanilla extract
1 unbaked pie shell
Cream sugar and butter. Add buttermilk to the sugar and butter. Beat egggs lightly and add to sugar and butter, stirring lightly. Add coconut and vanilla. Pour into an unaked pie shell. Cook 10 minutes at 375. Lower heat to 300 and cook until done, appx 35 to 40 minutes.
First of all, this pie is TO DIE FOR. OH MY. So dreamy. I’m a HUGE chocolate fan, but this pie is so incredibly good. Secondly, my great-grandmother recently passed away at the age of 98. We spoke for hours about recipes, God, her late husband, dogs, anything. She was the one who instilled in me much of who I am today. Whenever I would go stay with her, she always had this pie ready for me in the fridge. However, after she passed and as we were going through her stuff, she left me her cookbooks. I have been slowly thumbing through them, trying to find this recipe… Finally I found it, in “A Taste of Georgia” cookbook. Written by the recipe, in pencil, was “My precious Nan’s favorite!” and next to that was a letter she has written to me shortly before she passed. Not only is the pie heaven sent, but is also a little reminder to my angel on earth! My Mammy.
Not only my favorite ice cream, but my favorite cupcakes too!! Here it is, Chocolate Chip Cookie Dough Cupcakes
I haven’t met anyone who doesn’t love these amazing treats!
Cupcake Ingredients:
1 ½ cups unsalted butter, softened
1 ½ cups light brown sugar, firmly packed
4 eggs
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup whole milk
2 tsp vanilla extract
1 cup chocolate chips (I used milk chocolate)
1. Preheat the oven to 350 degrees. Line 2 cupcake pans with liners.
2. Combine the butter and sugar in mixing bowl, beat on medium-high speed until light and fluffy, approximately 3 minutes. Add the eggs one at a time, beating after each addition. Scrape the sides of the bowl with a rubber spatula as needed.
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir together vanilla and milk in a measuring cup. Add 1/3 of the flour mixture to the batter, mix at low speed. Alternate adding flour mixture in 3 parts with ½ of the milk; beginning and ending with the flour mixture. Mix each addition until just incorporated. Fold in the chocolate chips.
4. Scoop the batter evenly into prepared cupcake liners, filling each about 2/3rds of the way full. Bake about 20 minutes, until a toothpick inserted in the center comes out clean.
5. Cool, then frost and enjoy!!
Frosting Ingredients:
1 ½ cups unsalted butter, softened
¾ cup light brown sugar, firmly packed
3 ½ cups powdered sugar
1 cup all purpose flour
½ tsp salt
3 T whole milk
2 ½ tsp vanilla extract
Extra chocolate chips for decoration on top
1. Beat the butter and brown sugar until light and fluffy, about 3 minutes. Mix in the powdered sugar, mixing on low speed, until smooth.
2.Add in the flour and salt and beat on low speed until incorporated. Add the milk and vanilla and beat until smooth.
3. Frost the cupcakes and then sprinkle chocolate chips on top if desired.
Giada De Laurentiis’ Espresso Caramel Bars!
These are so easy to make, and they turn out so perfect…sweet, but not over the top sweet.
After I made them, I stuck them in the fridge, and kept creeping back to the kitchen to grab some. They were gone in record time!
The smoked sea salt sprinkled on top gives it a nice contrast with the sweetness of the chocolate and caramel. ENJOY!
Ingredients
Crust:
Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
Directions
Caramel:
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
Chocolate Layer:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder
1 teaspoon smoked sea salt, optional
Special equipment: a candy thermometer
For the crust:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
For the caramel:
While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.
Pretzel Salad
Crust:
2 c. pretzels, crushed
¾ c. butter, melted
3 TBS. sugar
Mix crust ingredients together and spread into a 9×13” baking pan. Bake at 350 for 10 minutes. Cool.
Filling:
8 oz. Cream cheese, softened
1 c. sugar
8 oz. Whipped topping, thawed
Combine filling ingredients and spread evenly over crust.
Topping:
2-3oz. Pkgs. Strawberry gelatin
2 c. boiling water
2-10 oz. Pkgs. Frozen strawberries, thawed
Dissolve gelatin in boiling water. Drain juice from strawberries and mix with gelatin mixture. Add strawberries and allow to firm slightly before spreading over filling.
Hi Emily, I recommend this Salted Caramel Chocolate Mousse. It’s no 1992-esque mouse; this stuff is freakin’ classy! There’s a hint of saltiness, and with the gooeyness from the caramel and bitterness from the dark chocolate, it’s a sure-fire win.
http://www.acozykitchen.com/salted-caramel-chocolate-mousse/
I am a chocolate freak and that’s a freak with a capital F! Yet when I thought about this what popped into my head was lemons! My love of lemons might be a childhood thing…i am originally from SL – born and partly raised. I am told that as a kid I would run out to the tree and write my name on all the new fruits so everyone knew they were mine! But over the years I have learnt how to share!
I am always on the look out for great lemon cake. I usually looking for something light, but this current fav is more like a pound cake. But a slice with a glass of real lemonade and a good book on the deck makes for a perfect summer day!
Recipe here…
http://in-my-moments.blogspot.com/2009/08/lemon-cake.html
Cheers,
Strawberry Deluxe Cake
1 box Duncan Hines butter flavor cake mix
4 eggs
1 tsp vanilla flavor
1 /4 tsp almond flavor
Frosting:
2 cans of strawberry pie filling
18 oz cream cheese
1 lg Kool Whip
2/3 cup sugar
Mix sugar and cream cheese. Add Kool whip, mix well. Fold in 1 can strawberries. Save last can of strawberries for a pretty topping. Refridgerate what’s not ate.
This is a great recipe for desert during the summber b/c it’s so light and fluffy. It’s like eating air.
My favorite summer recipe HAS to be my aunt’s pink lemonade pie. Just the thought of that sweet and tangy, cold and smooth dessert makes my mouth water!
Aunt Paula’s Pink Lemonade Pie
16 oz whipped topping
1 can sweetened condensed milk
1 12-oz can frozen pink lemonade
red food coloring (optional)
2 graham cracker pie crusts
Blend whipped topping and condensed milk together in mixer bowl, gradually adding frozen lemonade. Beat until light and fluffy. Add 2-3 drops of food coloring for a brighter pink. Pour into crusts, cover and place in freezer. Pies may be served directly from freezer or thaw 10-15 minutes before serving. Store leftover pie in the freezer.
These pies can be made ahead and will keep several days in the freezer.
Remember the delicious flavor of a frozen dreamcicle treat when you were younger? This refreshing summer cake brings that flavor back with a sophisticated twist! It’s light, airy and sinfully scrumptious…you’ll aabsolutely adore the Dreamcicle Cake. It’s perfect for a warm evening with friends!
Dreamcicle Cake
1 package white cake mix
1 small package orange jello (3 oz)
1/3 cup vegetable oil
3 large eggs
1 teaspoon orange extract
1-1/4 cups orange juice
1/4 teaspoon unsweetened orange Kool Aid
Preheat oven to 350°F and spray 9×13 pans with cooking spray.
Place cake mix, jello, oil, eggs, and orange extract in mixing bowl. Add orange juice and Kool Aid and beat on low until moistened. Increase to medium and beat a few minutes longer. The batter will be smooth. Pour into pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Don’t overbake.
If the cake humps up in the center, when you take it out of the oven, put a folded towel over it and press down with your hands. Viola – a perfectly even cake (what you are doing is pressing the air out). Let cool while making topping.
Pineapple cream cheese topping
Beat together:
1 can, about 20 oz, crushed pineapple, drained or not – whatever you like (undrained your frosting will be a little softer – I like that version since it has more flavor)
3 oz cream cheese, softened
3.5 oz package instant vanilla pudding
Then fold in:
8 oz or so thawed whipped topping
Spread on cooled cake and garnish as desired.
What’s better than a glass of lemonade (or strawberry lemonade, if you prefer) on a hot summers day? Strawberry lemonade in cupcake form! I love this recipe from (http://www.loveandoliveoil.com/2009/01/strawberry-lemonade-cupcakes.html). The cupcakes are so light and moist, and the lemon isn’t quite so powerful, allowing the strawberry to make a flavor cameo.
Strawberry Lemonade Cupcakes
Makes 12 cupcakes.
Ingredients
Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup oil
1 cup full fat coconut milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice
Frosting:
2 ounces of fresh strawberries
1/2 cup granulated sugar
2 large egg whites
6 ounces unsalted butter, at room temperature
2 tablespoons lemon juice (approximately 1 large lemon)
1/2 teaspoon pure vanilla extract
Directions
Preheat oven to 350?F.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
To make frosting, first wash and hull strawberries and toss them into a food processor. Puree strawberries and set aside.
Add sugar and egg whites into a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Using the whisk attachment on a stand mixer or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Don’t freak out if your buttercream curdles or separates, keep beating and it will come together again.
Once the buttercream is thick and smooth, gradually beat in the lemon juice on medium speed, waiting until each addition is absorbed before adding more, and then the vanilla. By this point you should have a shiny smooth, velvety, pristine white buttercream. You can stop at this point if you want to stick with lemon buttercream. For strawberry buttercream, gradually add in strawberry puree, beating on medium speed until well incorporated.
I love the cappuccino cupcakes that my mother makes for nearly every occasion. They have a wonderful coffee flavor, and they can be eaten at brunch (albeit a very sweet brunch… but hey, there’s coffee in them) or as a dessert. They have a very distinct coffee flavor, but are enjoyed by even coffee-haters, much like coffee ice cream. I have never found a dessert that I like as much as I like these, and I have never met a person that didn’t like them. They are made even more perfect by topping them with chocolate covered coffee beans.
Cappuccino Cupcakes
1/3 c. water
4 tsp instant coffee granules
1 pkg plain yellow cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
3/4 c. milk
3/4 c. vegetable oil
4 eggs
1 cup of chocolate chips (I prefer ghirardelli milk chocolate)
1. Microwave water and coffee for 40 seconds. (OR.. use 1/3 c. of strong coffee)
2. Beat all other ingredients together
3. Add chocolate chips
4. Fill cupcake tins 1/2 full with batter
5. Bake at 350 degrees F for 18-20 minutes.
Mocha frosting:
1/4 c. milk
2 tbsp instant coffee granules
8 tbsp butter (1 stick)
2 oz German’s sweet chocolate, grated
3 1/2 c. confectioners sugar
chocolate covered coffee beans
1. Dissolve milk and coffee in microwave
2.Beat together with all ingredients
3. Frost cupcakes and top with crushed chocolate covered coffee beans
I love these cookies because they happened by accident! I was trying to make chocolate chip cookies, when I realized halfway through the recipe that my roommate had used all my eggs! Well, being a college student I had no clue what to use as a substitute for eggs. I googled egg substitutes and found that applesauce was a suitable substitute. I opened the fridge only to fine that we had strawberry flavored applesauce. So, I put on my mad scientist thinking cap and decided to give it a try What’s the worst that could happen, right? Well, needless to say they were gone as soon as they came out of the oven and not just because we are hungry college students but because they were just that good. One of my suitemates even broke her strict diet to devour four in a row! It also led to us meeting the boys next door
These are my famous cookies around campus and are requested at least once a week! They remind me of summer because of the subtle but refreshing strawberry notes. They also remind me of home because summer is the only time we get to be home and thus get homemade chocolate cookies. So, the blend of the two is fantastic- the summery strawberry and the comfort of mom’s cookies! Enjoy!
“Strawberries n’ Cream Cookies AKA UhOh Cookies”
1/2 c butter
1 c brown sugar
3/4 c white sugar
1 1/2 c AP flour
1/2 tsp salt
1/2 tsp baking soda
4 tbs strawberry applesauce
1 tsp vanilla
1 tsp almond extract
4 tbs cream cheese
1 c oats
1 c chocolate chips (semi sweet or white)
Preheat oven to 350 degree. Combine flour, salt and baking soda in separate bowl. Cream butter and sugars until light and fluffy. Add applesauce, extracts and cream cheese. Add dry indgrediants. Stir in oats and chips. Drop by tablespoons on greased baking sheet. Bake for 10-12 minutes. yields: 18 cookies
I took a couple tastey recipes and added a few unique ideas of my own and the outcome was soooooooo good! Very rich, moist, and verryy addicting chocolate cake esp for all the chocolate lovers. This cake is a dark chocolate cake with a layer of dark fudge and crushed cookies as the filling. Also with more fudge as the topping and a layer of Cool Whip on top. Sprinkled with bits of chocolate chip cookie dough. Sounds good right? Here it is:
“Extreme CHOCOLATE Chip Cookie Cake”
2 cups boiling water
1 cup unsweetened cocoa powder
3 teaspoons of instant coffee granules
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pans. In medium bowl, pour boiling water over cocoa and instant coffee, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly in prepared pan.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Meanwhile, prepare the fudge:
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
1/2 cup chocolate pudding
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Let cool for a few minutes. Then stir in chocolate pudding.
Now get the cake and using a long knife, cut through the middle to create two layers. Spread some of the chocolate fudge that you just made on one layer.
You’ll need a pack of chocolate chip cookie dough for this part. All you have to do is bake about 8 medium-sized cookies and as soon as they’re done and still warm, mash the cookies together on a flat plate so that it becomes sort of one (like baked cookie dough). Spread this evenly over the fudge you just spread on one of the layers. Take your other cake layer and place it on top. Use the rest of the fudge to spread as a topping. Refridgerate for about 20min. Spread Cool Whip over topping and take some bits of raw cookie dough and sprinkle over the Cool Whip.
You’re done! And ready to sit and indulge in the Extreme Chocolate Chip Cookie Cake!
I love cake decorating and am striving to develop the crazy skills that so many talented cake decoraters in well-known bakeries have. Fondant is often used to create amazing looking cakes with a clean finish and that’s what I’m trying to practice with. But I wanted something that tasted a little better than the traditional fondant and something that did NOT contain gelatin (i’m a kosher-eater). I found this great recipe for MM fondant that is soooo much better than the traditional fondant:
BEST FONDANT!…
15 oz. mini marshmallows (you can get kosher ones in select stores or buy the Marshmallow creme that’s in a jar – this doesn’t have gelatin)
2 Tblsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.