Wednesday, December 4, 2013

Five Layer Chocolate Chip Cookie Cake with Vanilla Buttercream

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Yes, friends, those are GIGANTIC chocolate chip cookies...bigger than my FACE...layered with homemade buttercream. Too good to be true? Almost.

11_15_2013 Chocolate Chip Cookie Cake - 1

Five Layer Chocolate Chip Cookie Cake with Vanilla Buttercream
recipe adapted from Big Girls Small Kitchen

4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
3/4 cup white sugar
3 teaspoons vanilla extract
2 eggs plus 2 egg yolks
3/4 cup milk or heavy cream
1 cup dark chocolate chips
1 cup semi sweet chocolate chips

for the frosting
4 cups powdered sugar
7 Tbsp butter, softened
2 tsp vanilla
2 to 3 Tbsp milk

Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat. Drop one level cup of cookie dough in the baking sheet and bake about 12 minutes, or until golden brown and the center is almost set. Repeat with the remaining 4 layers. * OR * I would like to try pouring the 1 cup of cookie dough into a 9 inch cake pan and baking that way. Perhaps this would result in perfectly round layers, assuming they would bake correctly.

Allow layers to cool completely before beginning the frosting.

In a mixing bowl of a stand mixer, combine powdered sugar and butter on low speed. Stir in vanilla and 1 Tbsp of milk. Beat until thoroughly creamed, adding additional milk by the Tablespoon if it's not spreadable. Continue beating until it becomes a whipped texture.

Now place the first cookie on your cake plate and frost generously. Top with the 2nd cookie, frost. Repeat with the 3rd and 4th cookie, using the remaining frosting on the 4th layer. Top off with the 5th cookie and you're done!

Serve with a scoop of vanilla ice cream or a tall glass of milk!

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Thursday, August 8, 2013

Buttery CinnaDoodles


I love Snickerdoodles as much as the next guy, but today I decided an experiment was necessary. What if I left out that weird tasting cream of tartar? added cinnamon? added vanilla? added butter? What would THAT cookie taste like?

Answer?? Buttery-Cinnamon-Deliciousness. Friends, these aren't your average Snickerdoodles (because they're not Snickerdoodles at all), but they are glorious. You simply MUST try them.

Buttery CinnaDoodles
recipe by
Makes 2-1/2 dozen cookies

1 stick (1/2 cup) butter, unsalted
1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
1 egg
2 tsp vanilla
2-1/2 cup flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
for topping
2 tsp cinnamon
2 Tbsp sugar

Preheat oven to 350 degrees.

In a large bowl, beat together butter, shortening, brown and white sugar until creamed. Beat in egg and vanilla. Add in flour, baking soda, salt and cinnamon and stir until combined.

In a separate, small bowl, stir together cinnamon and sugar topping.

Use a cookie scoop to create dough balls that are evenly shaped. Roll each ball in the cinnamon sugar mixture and arrange 2 inches apart on a cookie sheet lined with silicone baking mat or parchment paper.

Bake for 9-10 minutes, until tops are crackled and edges are just golden brown. Let cool on a baking sheet 2-5 minutes and transfer to a wire rack to cool completely before storing.

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Tuesday, August 6, 2013

One Hour Breakfast Bread


There is something truly gratifying about starting a loaf of bread at 5am and getting to indulge in the freshest slice by 7:30 breakfast. It's an incredible experience. And no, I'm not exaggerating. This time table isn't possible for most bread recipes because of the first, second, and maybe even third rises necessary to activate the yeast. The recipe I chose to use was originally for One Hour Rolls. My hope was to create a quick rising loaf of bread that was dense, sweet, and perfectly moist. This loaf hit the nail on the head!

If you love everything about those moist, slightly sweet dinner rolls, you will LOVE this bread!

One Hour Breakfast Bread
recipe adapted from
Makes 1 loaf - 16 slices

1 cup warm water
1/4 cup sugar
1/3 cup oil
2 Tbsp yeast
1 tsp salt
1 egg, beaten
3 1/3 cups flour

In a large bowl, stir together warm water, sugar, oil, and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

Stir in salt and beaten egg to yeast mixture. Continue stirring while adding in one cup of flour at a time. Dough will be sticky, but manageable.

Spray a 9x5 inch loaf pan with non-stick cooking spray and transfer dough to the pan. Spread to evenly distribute dough. Let rise at least 30 minutes.

Baked at 375 degrees for 26-30 minutes or until top is golden brown and loaf sounds dense, yet hollow when tapped. Transfer immediately to a cooling rack and let cool for one hour (if you can stand it!) before slicing (or just tearing into it as my husband likes to do!)

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Sunday, August 4, 2013

Fresh Blueberry Coffee Cake Recipe

just one piece was left after 4 of us shared it. :)

What to do with all those freshly picked blueberries taking up precious realty in your refrigerator? (sacrasm. I love blueberries in my fridge.) Make this Blueberry Coffee Cake and have friends over on a Saturday morning to enjoy it with you! I loved the addition of whole wheat flour the batter; it adds a nice texture and nuttiness that plain ol' white flour just

Fresh Blueberry Coffee Cake
recipe adapted from Simply in Season
Serves 8-9

1 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

1-1/2 cups blueberries
1 tsp grated lemon peel, optional

1 egg
1/2 cup milk
1/4 cup oil

for topping
1/3 cup sugar
1/3 cup whole wheat flour
1/3 cup almonds or walnuts, chopped
2 Tbsp cold butter
1 tsp ground cinnamon

Preheat oven to 425 degrees.

In a large bowl, stir together first 6 dry ingredients. Fold in blueberries and lemon peel.

In a separate small bowl, beat together egg, milk and oil. Use a large spoon/spatula to gently fold in liquid ingredients into the blueberry/flour mixture.

Pour into a greased deep dish pie plate or 8x8 inch pan.

In a separate bowl, mix together sugar, ww flour, nuts, butter and cinnamon (cutting in butter until mixture is small crumbs. Pour evenly over the top of the batter.

Bake 25-30 minutes. Serve warm or room temperature. Try it warm with milk poured on top!

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