It's Oreo's 100th Birthday this month. Happy Birthday you gorgeous cream filled cookie!

I grew up with Oreos, as many of us did. These were my first love and responsible for my cookie addiction to this day. It was one treat I never had to beg my Mom to buy - she always had them on her shopping list.

I specifically remember when Nabisco upped the ante and introduced the Oreo Big Stuff. I was still single digits and totally in love. I also remember the commercial for it. Funny enough, I watched it a few days ago and shook my head. The people in it looked way too old to be in high school. But that's the funny thing about the 80s. Even I looked older back then than I do now.

I decided to share in the celebrations of my fellow bloggers and make some cupcakes. It's probably the only way I would pulverize a perfectly good Oreo. Like classic movies Hollywood decide to remake (you will NEVER be Willy Wonka, Johnny Depp. NEVER!), Oreos are something that shouldn't be messed with. They are perfect as is.

But you cannot argue with cookies and chocolate. Together. In a cupcake.

EVER.

½ cup natural unsweetened cocoa

1¼ cup sugar

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

3 eggs

½ cup oil

2 teaspoons vanilla

1 cup buttermilk

24 Oreos, plus more for crumbs

Frosting:

1 cup butter

3¼ cups powdered sugar

2 teaspoons vanilla

6 -8 Tablespoons heavy cream

2 or more teaspoons Oreo cookie crumbs

Preheat oven to 350ºF. Line 12-cup baking tray with liners. Place one whole cookie in each cup.

Combine flour, cocoa, sugar, baking soda, baking powder and salt in a mixing bowl.

Add the eggs, butter, vanilla and buttermilk. According to Bakerella's post, she added ¾ cups hot water and mix until combined. I didn't add it as she indicated her batter was really runny. It's your call. Mix until incorporated and chocolate looks like silk.

My profound love affair of cake mix continues. Who would have thunk it?

Actually, I've been making these cookies for years. I never quite understood the name they (I will make it my mission to one day to figure out who this 'they' person is people often speak about) chose for these cookies and have tried to dissect the origin of it several times - I'm scientific and crap like that. I finally gave up trying to figure it out and decided it doesn't matter anymore - they yum factor totally makes up for it. A hundred times over.

Thank you They. Whoever you are.

Recipe adapted and slightly modified from The Cake Mix Bible

⅔ cups real butter, at room temperature
½ cups brown sugar, firmly packed
2 eggs
1 package yellow cake mix - I used Duncan Hines
1 cup crispy rice cereal - I used Rice Krispies
½ cup chocolate chunks
½ cup butterscotch chips**
½ cup semi-sweet chocolate chips
½ cup coarsely chopped walnuts or pecans - I used walnuts

**If you are not a big fan of butterscotch chips (like me), you can totally substitute peanut butter chips in its place. I prefer them so much more.

Preheat over to 375ºF. Combine butter and brown sugar in bowl. Mix until well blended. Beat in eggs. 



Gradually add cake mix to butter blend. Mix well. 


Stir in cereal, chocolate chips, butterscotch chips, and nuts with a spoon until incorporated.

  
Shape dough into 2 inch balls - I highly recommend using an ice cream scoop with a retractable mechanism. Place 2 inches apart on an ungreased cookie sheet. Flatten slightly.

Bake for 7-9 minutes or until lightly brown around edges. The first batch takes the full 9 minutes for me for some reason, the others, 8 minutes. 

Cool for 2 minutes before transferring to a rack.

Yields: About 3 dozen cookies.

Happy Baking!

Today is a VERY special day. It's my hubby's birthday!

He is such a wonderful guy and I am so incredibly blessed and proud to call him mine. He is one of the most positive people I know. Aside from also being smart, sweet, and a little shy, he's secretly hilarious, but only those super close to him would ever know that. He never has a bad word to say about anyone, his outlook on life is something to be admired, and he's just gorgeous in every way. There aren't enough pretty words to say about him. He's simply an amazing person.

Today is also our 4th Annual World Vision Charity Soccer Tournament. World Vision is a charity that is very close to our hearts. What other person would plan, organize, and execute a tournament on the day of his birth? God love his beautiful soul.

A fabulous guy like him deserves a spectacular man treat - and what screams 'man' more than bacon? Plus, it's totally maple syrup season, so this cupcake was meant to be.

Oh, and just for the record, REAL men eat cupcakes. 

Happy Birthday lover. You are my hero, my confider, my very best friend, and so much more. You are loved more than you will EVER know.

MAPLE BACON CUPCAKES WITH MAPLE BUTTERCREAM FROSTING

Recipe adapted and slightly modified from Life is Better With Cake

2½ cups flour

2 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ cup unsalted butter, softened

½ cup brown sugar - I used ¼ cup dark brown and ¼ light for a richer flavor

2 large eggs

1½ cups REAL maple syrup - NOT pancake syrup

2 teaspoons vanilla extract

½ cup buttermilk

2 teaspoons vanilla

Fry bacon in a pan until crispy - the crispier, the better. Drain fat and rest on paper towels. Finely chop bacon; set aside. 

Preheat oven 350º. Line two 12-cup muffin tins with cupcake liners. (Cupcake batter yields about 18 cupcakes, so you won't actually need all 24 cups) In a bowl, add flour, baking powder, baking soda, salt, and cinnamon; set aside.

Beat butter and sugar in another bowl until fluffy. Add in eggs, syrup, and vanilla. Mix until blended.

Mix in flour mixture, alternating with the buttermilk in one-third increments. The batter will be fluffy.

Fill cups about ¾ of the way. Bake for 18-20 minutes or until a toothpick comes out clean. Mine were good to go at 18 minutes. Remove cakes from tin and cool completely.

To make frosting:

We're back home after a much needed and well deserved holiday to Florida. How I pine for you right now Florida sunshine. PINE. Currently, it's 28º, but feels about minus 113º with the wind chill. It's just cruel.

When we stepped off the plane at 8pm last Sunday evening, we were smacked in the face with 75º weather. I embraced it. Hard. Unfortunately, when we arrived at our home for the next 7 days, we found the air conditioner dead as a cockroach in a seedy Miami hotel.

Super.

So, lover and I did what anyone respectable adult would do. We put the kids to bed, opened all the windows, pulled out some lawn furniture, filled up the kiddie pool, poured ourselves a drink, tore our clothes off, and soaked our travelled out tootsies. It was fabulous.

I went to the shop the next morning to grab some essentials for the week and saw these amazing bars, staring up at me, with big, doughy eyes. 

Raspberry Lemonade Bars. Are you kidding me?  

After a few tweaks in the kitchen, I created athese are so much better that the shop version. 

I've made a request that the sunshine be shipped overnight delivery for a 7am arrival to enjoy these bars and recreate the full effect of our holiday.

It'll be 58º tomorrow.

Ask and you shall receive. 

RASPBERRY LEMONADE CRUMB SQUARES

Recipe adapted and modified from King Arthur Flour

Crust:
2 cups unbleached all purpose flour
¾ cup confectioners' sugar
½ teaspoon salt
2 tablespoons lemon zest
1 cup butter, softened to room temperature
2 teaspoons vanilla extract

Filling:
5 large eggs
¾ cups lemon juice, freshly squeezed
1 tablespoon lemon zest

3 cups raspberries, pureed and strained to make about ¾ to 1 cup seedless puree - recipe calls for frozen, but I used fresh. Amazing. For a rich pink color, use the full cup.
2 cups sugar
¼ teaspoon salt
2 tablespoons cornstarch

Once upon a time, a girl made these bars. One bite and she was immediately cast under its spell. Her eyes rolled back into her head, she started to drool and she swore she heard a Disney theme song play every time she walked. She couldn't stop at one and almost ate the entire dish. The more she ate, the more bliss overcame her.

When all was said and done, she didn't develop superpowers, but she did gain 5 pounds.

All in her boobs.

The End.

CARAMEL APPLE CHEESECAKE BARS

Recipe adapted and slightly modified from Paula Deen - God love her.

CRUST:

2 cups flour

½ cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

CHEESECAKE FILLING:

2 (8-ounce) packages cream cheese, softened

¾ cup sugar

3 large eggs

1½ teaspoons vanilla extract

APPLES:

3 apples, peeled, cored, and finely chopped - ANY apple works here. Use YOUR favorite!

¼ teaspoon nutmeg

1½ teaspoon cinnamon

2 Tablespoons sugar

STREUSEL TOPPING:

1 cup firmly packed brown sugar

1 cup all-purpose flour

½ cup quick oats

½ cup (1 stick) butter, softened

CARAMEL:

I used dulce de leche. From a jar. Bought in a store. Done.

Preheat oven to 350ºF. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly.

Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with sugar in an electric mixer at medium speed until smooth. Then add eggs, one at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg.

Spoon evenly over cream cheese mixture.

Sprinkle evenly with streusel topping.

Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool.

Yields: About 24 bars

Happy Baking!

Today is Saturday...and my birthday! Happy Birthday Me! I remember being a kid and thinking how awesome it was when my birthday fell on the weekend. Ya know what? That frame of mind never went away for me. In fact, I think it's even better the older you get. No work. All play.

I'm probably one of the few women that enjoy receiving gifts with cords. I don't get too upset about things like that. I'm a pretty practical person. I don't care for jewelry, shellfish is my kryptonite, I don't drink alcohol, and I'm housebroken. I'm a cheap date overall. As long as I get a spectacular cake I don't have to make and spend the day with those I love most, I'm super happy.

Saturdays are known in our house as Pancake Saturdays. (Although, sometimes it's french toast Saturday, depending on the mood, but for the most part, pancakes take precedence). Birthdays don't alter that fact, so I was looking for a special pancake to make and found these. God bless the internet. 

They are intense. This is one of those ideas that I wish I would have thought of, but thankfully, didn't need to and can make anytime I want despite the fact. 

I think I have a new favorite birthday breakfast.

As well as every Saturday morning. 

CAKE BATTER PANCAKES

Recipe adapted and modified from How Sweet It Is

1½ cups all purpose flour

1 cup yellow cake mix - I used Betty Crocker

1 Tablespoon sugar

1 teaspoon baking powder

⅛ teaspoon salt
2 Tablespoons ground flax seed- this is totally optional, but I put it in everything!

1 egg

1 Tablespoon vanilla extract

2 cups milk

assorted sprinkles* - I tried a few different varieties of sprinkles and found that nonpareils are the best. Jimmies made a mess and didn't look very pretty due to size and sugary sprinkles (not sanding sugar, but the sort that are the same taste and texture of candy cigarettes - if that makes ANY sense) did nothing but add crunch.

Combine flour, cake mix, baking powder, sugar, ground flax seed, if using, and salt in a bowl.


Add egg, vanilla and start with 1 cup of milk when mixing and gradually add more until 2 cups, if needed. I used the 2 full cups once I revised the recipe. You want the batter to look like regular pancake batter; uniform in consistency.

According to How Sweet...'s post, this will depend on the brand of cake mix you use. Do a quick taste test to see if the pancakes are flavored enough for your liking. I did and found my version was high-fiving my taste buds. I figure, if I'm going to do it, I might as well go big.

This photo was using 1 cup milk. It's still pretty thick.


Preheat a frying pan - or electric griddle, (which I need, HINT HINT lover) - on medium heat. Original recipe calls for the sprinkles to be folded in. I did so and started with only a small amount, but they dissolved into the batter, changing the color, and defeated the purpose, so I opted to add them after batter was poured in the frying pan. Done and done.

Pour batter in ¼ cup measurements onto frying pan/griddle and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for an additional minute more.


Serve with vanilla glaze below if desired. Again, I went for the gold and wasn't disappointed.

Glaze

1 cup powdered sugar

½ Tablespoon milk

½ teaspoon vanilla extract

assorted sprinkles

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

Yields: About festive 20-25 pancakes

Happy Baking!

CHOCOLATE FANTASY BARS

Recipe adapted and slightly modified from Eagle Brand Sweetened Condensed Milk

1 box chocolate cake mix

¼ cup vegetable oil

1 egg

1 cup chopped nuts

1 cup semi-sweet chocolate chips

14 ounces (1 can) sweetened condensed milk

1 teaspoon vanilla extract

1 dash salt 
OPTIONAL: ¼ cup of tub frosting