Brown Eyed Baker https://www.browneyedbaker.com A food blog with easy, decadent recipes. Sat, 24 Jun 2017 04:01:03 +0000 en-US hourly 1 https://wordpress.org/?v=4.8 The Weekend Dish: 6/24/2017 https://www.browneyedbaker.com/weekend-dish-6242017/ https://www.browneyedbaker.com/weekend-dish-6242017/#comments Sat, 24 Jun 2017 04:01:03 +0000 https://www.browneyedbaker.com/?p=37544 Hellooooo Saturday! This has been, quite possibly, the longest week in the history of ever. Multiple doctor’s appointments with the boys, regular activities, early morning (as in, times that start with the number FOUR) teething wake-ups from Dominic, Joseph coming down with a cold yesterday and, as I type this at 9:40pm Friday night, he […]

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Hellooooo Saturday!

This has been, quite possibly, the longest week in the history of ever. Multiple doctor’s appointments with the boys, regular activities, early morning (as in, times that start with the number FOUR) teething wake-ups from Dominic, Joseph coming down with a cold yesterday and, as I type this at 9:40pm Friday night, he is still not sleeping (he’s usually asleep by 7:30 at the latest)… I am 100% over this week.

SO… that’s where we are. Tell me about your 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

Sweet and Salty Brownies – These are the ULTIMATE salted caramel brownie! The batter from the super popular Baked brownie is used, with a layer homemade salted caramel baked right into the middle.

Sweet and Salty Brownies - Up close and personal with the best salted caramel brownies!

The Best Easy Crab Dip – This is the BEST easy crab dip – full of flavor and perfect for summer parties. Dig in with your favorite chips or serve on baguettes!

Crab Dip - Grab a tortilla chip and take a big ol' scoop!

Friday Things – Another allergy test, emojis, Pinterest, and more…

Top 5 Most Popular Posts This Week:

1. Refrigerator Bread and Butter Pickles

2. No Bake Chocolate, Peanut Butter & Oatmeal Cookies

3. Best Ever Potato Salad

4. No Bake Banana Split Dessert

5. Garlic-Herb & Parmesan Roasted Red Potatoes

Sunday Dinner Menu

Rigatoni with meat sauce and meatballs
Garlic bread
Tossed 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’m going to be daydreaming about no bake Reese’s Pieces peanut butter bars for the foreseeable future.

No churn roasted s’mores ice cream is a serious summer win.

I keep meaning to buy Milk Bar Life, and these salted chocolate chip cookies just pushed me over the edge.

Hello Snickers lovers! Make this Snickers blondie tart.

Strawberry cream slab pie is going to make my summer.

Have a delicious weekend!

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Friday Things https://www.browneyedbaker.com/friday-things-227/ https://www.browneyedbaker.com/friday-things-227/#comments Fri, 23 Jun 2017 04:01:47 +0000 https://www.browneyedbaker.com/?p=37526 1. Joseph had another oral challenge at the allergist this week and… HE PASSED! This one was for walnuts, as we’re working our way through the tree nuts. He had previously passed almonds, and next up in July will be pecans. These tests are so long and stressful, but each one he passes is a […]

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1. Joseph had another oral challenge at the allergist this week and… HE PASSED! This one was for walnuts, as we’re working our way through the tree nuts. He had previously passed almonds, and next up in July will be pecans. These tests are so long and stressful, but each one he passes is a massive sigh of relief. He can enjoy nut rolls at Christmas now that walnut is crossed off the list!

He’s also been pretty obsessed with hockey since we were watching a lot of here over the last few weeks, so my husband got him a little hockey set for in the basement and that is all he ever wants to do. He wakes up asking to go play hockey, after breakfast, after/before ANYTHING, he wants to go play hockey. Love!

2. Doing laundry used to be a simple little chore for me, but now getting laundry done, folded and put away within 24 hours seriously seems like a monumental accomplishment. I get absurdly proud of myself if I can do it.

3. On the subject taking care of household stuff, the folks at MacGill sent me one of their first aid kits, which was great since we actually did not have one. This is seriously THE BEST first aid kit I’ve ever seen – everything and anything you can think of is in there! We are now prepared for skinned knees, bee stings, and whatever else I hope NEVER happens, ha!

4. There are new emojis coming! I’m looking at you, soft pretzel.

5. Is it just me, or has the Pinterest Explore page turned into total junk? I feel like every other pin is some click-bait spammy type of thing for weight loss. If the old Pinterest could come back, that would be fantastic.

6. Speaking of Pinterest, I found a graphic on morning mindfulness habits, and they sound great, but seriously whoever dreamed this up either a) does not have children, or b) gets up at 3:30am to get it all in before their kids get up. I mean, shower meditation? Coffee ritual? Eat breakfast mindfully? Ha… Ha… Hahahahahaha.

7. I just found that they actually make ice cream sandwich molds! Crazy! (If you’re not afraid of a little more work, I actually have a recipe from awhile back for old-fashioned ice cream sandwiches and they’re delicious!)

8. While we’re on the subject of ice cream, I’m dying for a soft serve ice cream cone – chocolate/vanilla twist with chocolate sprinkles, please! We haven’t gone to a soft serve place since Joseph was a baby because it’s one of the places that’s pretty much off-limits with his peanut allergy. Womp womp. I hope there’s a day sometime in the future when he can sit outside in the summer sun licking an ice cream cone.

9. I procrastinated yesterday and got all of the 2017-18 NHL schedule plugged into my Google calendar, because after the boys and work, I live and breathe hockey season. I’m ready to start all over again!

10. TGIF! While Joseph and I were hanging out at the allergist, Duke and Dominic were patrolling the neighborhood (they both took their job VERY seriously, ha!).

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The Best Easy Crab Dip https://www.browneyedbaker.com/crab-dip-recipe/ https://www.browneyedbaker.com/crab-dip-recipe/#comments Thu, 22 Jun 2017 04:01:01 +0000 http://www.browneyedbaker.com/?p=25663 This is the BEST easy crab dip - full of flavor and perfect for summer parties. Dig in with your favorite chips or serve on baguettes!

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This is the BEST easy crab dip – full of flavor and perfect for summer parties. It always reminds me of visiting Maryland and sitting at a restaurant outside on the water. Dig in with your favorite chips or serve on baguettes!

Crab Dip - Grab a tortilla chip and take a big ol' scoop!

Crab dip always makes me think of summer – warm, breezy days sitting somewhere near water and enjoying a meal without a care in the world. When my husband lived outside of Washington, D.C., we ate at a lot of restaurants when I would visit for the weekend. Crab dip was always one of our go-to appetizers, especially if it was during the spring or summer. If it was on the menu, there was a 99% chance we’d order it. Some of our favorite crab dips came from restaurants in Baltimore’s Inner Harbor and in Annapolis.

Unfortunately, you don’t find crab dip on menus nearly as often here in Pittsburgh as in the D.C. area, which means I had a kitchen project to tackle. It took a little while, but a few years ago I finally put together a crab dip recipe to rival those that we would enjoy in Maryland-area restaurants.

Crab Dip - Super easy and the best summer dip!

While the flavors and textures of the crap dips we enjoyed varied from restaurant to restaurant, there were quite a few similarities – plenty of crab, creamy, cheesy, with a pop of lemon flavor and a touch of spice. I blended together a lot of different flavors and textures to create this dip and was thrilled with the result. It reminded me of sitting outside, the warm sun on my face, enjoying a leisurely weekend lunch (sidebar: with two little ones around, that seriously feels like an entire lifetime ago! I no longer have any idea what a “leisurely” weekend lunch is, ha!)

This is a fabulous appetizer for any summertime get-together; it will be devoured in no time.

Crab Dip is so full of flavor and the perfect summer appetizer.

One year ago: Oven-Fried Onion Rings
Two years ago: Banana Cream Pie
Five years ago: Cookies and Cream Ice Cream Cake
Six years ago: Strawberry-Rhubarb Pie
Seven years ago: Black Forest Cake

Did you make this recipe?
Leave a review »

Crab Dip

An easy recipe for crab dip – warm, cheesy, full of flavor, and perfect for parties.

Ingredients:

For the Dip

  • 2 teaspoons olive oil
  • 1 small red bell pepper, finely chopped
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 16 ounces lump crab meat (drained, if canned)
  • 8 ounces cream cheese, at room temperature
  • 1 cup (227 grams) mayonnaise
  • 4 ounces Monterey Jack cheese, shredded (1 cup shredded)
  • ¼ cup (28 grams) Parmesan cheese
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1½ teaspoons Old Bay seasoning
  • 1 teaspoon hot sauce

For the Topping

  • ½ cup (30 grams) Panko bread crumbs
  • 1 tablespoon Parmesan cheese
  • 2 tablespoons unsalted butter, melted

Directions:

  1. Preheat oven to 400 degrees F. Grease a 1½-quart casserole dish; set aside.
  2. Heat the olive oil over medium-high heat in a large skillet. Add the red pepper and onion and cook until softened and all moisture has evaporated, about 5 minutes. Add the garlic and cook for an additional 30 seconds to 1 minute, or until fragrant. Remove the mixture to a large bowl and allow to cool.
  3. Add the rest of the dip ingredients to the bowl with the pepper mixture and gently stir together until combined, being careful not to smash the crab meat too much. Transfer the mixture to the prepared casserole dish.
  4. With a fork, toss together the bread crumbs, Parmesan and melted butter and sprinkle evenly over the top of the dip.
  5. Bake for 20 minutes, or until golden brown and bubbly. Allow to rest for 10 minutes before serving. Serve with baguette slices or your favorite tortilla or pita chips. Refrigerate any leftovers in an airtight container for up to 2 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 ©

This recipe was originally published on May 21, 2003.

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Sweet and Salty Brownies https://www.browneyedbaker.com/sweet-and-salty-brownies/ https://www.browneyedbaker.com/sweet-and-salty-brownies/#comments Tue, 20 Jun 2017 04:01:23 +0000 http://www.browneyedbaker.com/?p=12156 These are the ULTIMATE salted caramel brownie! The batter from the super popular Baked brownie is used, with a layer homemade salted caramel baked right into the middle. Sprinkled with fleur de sel and coarse sugar, it's a sweet/salty lover's dream!

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These are the ULTIMATE salted caramel brownie! The batter from the super popular Baked brownie is used, with a layer homemade salted caramel baked right into the middle. Sprinkled with fleur de sel and coarse sugar, it’s a sweet/salty lover’s dream!

Sweet and Salty Brownies - The ultimate salted caramel brownie!

When my husband and I first started dating, he was living and working outside of Washington, DC; we did the long distance thing for about three years before he packed up and moved back home to Pittsburgh. We would visit each other on weekends, and going out there always felt like little mini-vacations. We found so many fun things to do, and one of our favorites when the weather wasn’t too sweltering was going to the Leesburg Outlets to walk around and shop.

During one of our shopping trips, I happened upon a sidewalk sale that had a massive stack of Baked Explorations cookbooks on clearance. It is the second in the Baked cookbook series (you know, the book that brought us the Baked Brownie and Root Beer Float Cake, mmm!). I snatched it up, and couldn’t wait to get in the car to start browsing through it. These sweet and salty brownies jumped off the page at me, and I knew immediately they would be the first thing I’d bake from the book. All these years later, I’m still so happy I made that decision because if you’re looking for salted caramel brownies, look no further. These are THE BEST.

Sweet and Salty Brownies - Up close and personal with the best salted caramel brownies!

These brownies are a take on the fabulous Baked brownie, which are dense, fudgy and the most delicious brownie I have ever had. This recipe slaps a layer of salted caramel in the middle and then sprinkles a combination of fleur de sel and coarse sugar on top. I had previously made salted caramel brownies where I swirled the caramel into the brownie batter, but the salted caramel in these brownies are baked right into a middle layer, so it essentially becomes part of the brownie batter. You can definitely taste it in there and the saltiness it imparts, along with the salt sprinkled on top, is a wonderful balance to the sweet richness of the brownie batter. These are definitely killer salted caramel brownies.

The salted caramel trend has been around for quite a long time now, and I don’t foresee it going anywhere anytime soon, so might as well hop right on that bandwagon, whip up a batch of salted caramel sauce, and make these babies.

Taking a BIG bite out of the best salted caramel brownies

Four years ago: Chocolate Bundt Cake with Chocolate Fudge Frosting
Five years ago: Golden Grahams S’mores Bars

Did you make this recipe?
Leave a review »

Sweet and Salty Brownies

These are the ULTIMATE salted caramel brownie! The batter from the super popular Baked brownie is used, with a layer homemade salted caramel baked right into the middle. Sprinkled with fleur de sel and coarse sugar, it’s a sweet/salty lover’s dream!

Ingredients:

For the Salted Caramel Filling

  • 1 cup (198 grams) granulated sugar
  • 2 tablespoons light corn syrup
  • ¼ cup water
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon fleur de sel
  • ¼ cup (57 grams) sour cream

For the Brownie Batter

  • 1¼ cups (177 grams) all-purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons Dutch-process cocoa powder
  • 11 ounces dark chocolate, coarsely chopped
  • 1 cup (227 grams) unsalted butter, cut into 1-inch cubes
  • 1½ cups (298 grams) granulated sugar
  • ½ cup (99 grams) light brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract

For the Topping

  • 1½ teaspoons fleur de sel
  • 1 teaspoon coarse sugar

Directions:

  1. Make the Salted Caramel: In a medium saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.
  2. Make the Brownie Batter: Preheat oven to 350 degrees F.
  3. Butter the sides and bottom of a glass or light-colored metal 9×13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
  4. In a medium bowl, whisk together the flour, salt and cocoa powder.
  5. Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
  6. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
  7. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
  8. Assemble the Brownies: Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the caramel sauce over the brownie layer in a zigzag pattern, making sure the caramel doesn’t come in contact with the edges of the pan or it will burn. Use an offset spatula to spread the caramel evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
  9. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
  10. Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar. Cool the brownies completely before cutting and serving. The brownies can be stored in an airtight container at room temperature for up to 4 days. They also freeze extremely well!

Recipe Notes:

  • You will not use all of the salted caramel sauce for the brownies; store the remainder in the refrigerator for drizzling on ice cream (or eating with a spoon). Use within 2 weeks.
  • You can use your favorite homemade salted caramel sauce, or store-bought, if you’d prefer.

Did you make this recipe?

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

(Recipe from Baked Explorations)

All images and text ©

BONUS! You get a little leftover salted caramel sauce to keep in your fridge for emergency situations!

A jar of salted caramel sauce from the Sweet and Salty Brownies

This recipe was originally published on June 7, 2011.

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The Weekend Dish: 6/17/2017 https://www.browneyedbaker.com/weekend-dish-6172017/ https://www.browneyedbaker.com/weekend-dish-6172017/#comments Sat, 17 Jun 2017 04:01:52 +0000 https://www.browneyedbaker.com/?p=37478 Hello hello! How is your weekend going? Are you doing anything to celebrate Father’s Day tomorrow? My husband requested burgers and hot dogs on the grill, so we’re going to be having a picnic-style Sunday dinner this week. I made a small dent in my purging last week, tackling two kitchen cabinets, and got rid […]

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Hello hello!

How is your weekend going? Are you doing anything to celebrate Father’s Day tomorrow? My husband requested burgers and hot dogs on the grill, so we’re going to be having a picnic-style Sunday dinner this week. I made a small dent in my purging last week, tackling two kitchen cabinets, and got rid of SO.MUCH.STUFF. Still so much to get through, but having free shelves is, well, freeing 🙂

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

Red, White & Blue Stained Glass Jello Stars – Stained glass Jello gets the patriotic treatment with a combination of red, white and blue, and is cut into the shape of stars. A fun and easy treat for your 4th of July celebration!

A plate of red, white and blue stained glass Jello stars.

Pretzel Strawberry Ice Cream Pie – A refreshing salty-sweet strawberry-vanilla ice cream pie with a sugar cone and pretzel crust, topped with fresh strawberry jam, hot fudge sauce, and more crushed pretzels.

A strawberry-vanilla ice cream pie with a sugar cone and pretzel crust.

Classic Gobs (a.k.a. Whoopie Pies) – An old family recipe for Gobs, otherwise known as whoopie pies – two cakey chocolate cookies with a creamy white frosting filling.

A big bite taken out of a chocolate gob cookie

Friday Things – Dominic’s 8-month update, Fitbits, sunglasses, the Stanley Cup, and more!

Dominic - 8 months old

Top 5 Most Popular Posts This Week:

1. Garlic-Herb & Parmesan Roasted Red Potatoes

2. No Bake Chocolate, Peanut Butter &
Oatmeal Cookies

3. Best Ever Potato Salad

4. No Bake Banana Split Dessert

5. No Bake Oreo Layer Dessert

Sunday Dinner Menu

Burgers and hot dogs on the grill!
Pasta salad
Fruit 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:

Angel food cake + strawberries and whipped cream was a summer staple when I was a kid, so I’m loving this triple berry angel food cake roll.

I’ve never had (or been to? not sure what the correct terminology is!) a shrimp boil, but I’m totally making these shrimp boil foil packs.

WANT! >> Milk and Cookies Layer Cake

Totally saving this American flag pie for the 4th of July! Gorgeous!

My summer needs this macaroni salad with smoked mozzarella and prosciutto.

Have a delicious weekend!

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Friday Things https://www.browneyedbaker.com/friday-things-226/ https://www.browneyedbaker.com/friday-things-226/#comments Fri, 16 Jun 2017 04:01:45 +0000 https://www.browneyedbaker.com/?p=37463 1. I can’t believe this little firecracker is 8 (almost 8.5) months old already! He’s zooming around everywhere (mostly chasing after Joseph and Duke), pulling himself up on furniture, and wants to do whatever Joseph is doing – he adores his big brother, a feeling that is very much reciprocated. Those two are going to […]

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Dominic - 8 months old

1. I can’t believe this little firecracker is 8 (almost 8.5) months old already! He’s zooming around everywhere (mostly chasing after Joseph and Duke), pulling himself up on furniture, and wants to do whatever Joseph is doing – he adores his big brother, a feeling that is very much reciprocated. Those two are going to have so much fun together.

2. Joseph has another allergist appointment coming up next week for a walnut test. Fingers crossed! He’s been doing great with the almond butter and Honey Nut Cheerios – no issues at all, phew!

3. I usually keep my sports talk saved for the bottom of Fridays Things, but the Penguins winning another Stanley Cup was pretty much the pinnacle of our week, so I couldn’t wait! It seemed absolutely improbable that we could win this year, so I’m stunned and elated and so very excited! It’s no secret that I’m totally emotionally invested in my hockey team, so watching the last few games have been so heart-pounding… I’m almost sad the season is over. When the season schedule comes out, I put it in my Google calendar, and I rarely miss watching a game (I know, I’m crazy diehard!); already looking forward to it again!

4. So, I’ve been entirely unproductive this week. Most of my time not spent wrangling children has been spent on Twitter and Instagram following the Stanley Cup around and hearing about all of the behind the scenes stuff. I need to get back on an organized routine, ha!

5. On that note, I came across this pretty cool exercise for small business owners that helps you identify the type of brand personality your business has >> Brandality Quiz. Fun to do if you have a business!

6. Talk to me about Fitbits. Do you have one? I’m contemplating getting one to motivate me to hit the treadmill more (or, actually, at all), and I’m wondering how helpful/useful it might be?

7. I want to get a pair of aviator sunglasses, but I have a really small face, and it’s so hard for me to find sunglasses (which is why I’ve had the same pair since 2012, that I have miraculously not lost or broken)… any other small-face ladies out there who successfully wear aviators? I know Rayban sells “junior” size and am not sure if that could work?

8. The hot weather this week has me seriously craving a pool. One day!

9. Due to all of the sports-watching we’ve been doing, we haven’t gotten past the first episode of House of Cards, but I’m hoping to get going on it within the next few days. We watched an actual MOVIE (like maybe only the 2nd or 3rd in the last year? Nothing that comes out sounds good!) last weekend – Jason Bourne (we’re huge fans of the Bourne movies) – and thought it was fantastic.

10. TGIF! I hope you have a fun weekend!

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Classic Gobs (a.k.a. Whoopie Pies) https://www.browneyedbaker.com/gobs-whoopie-pies-recipe/ https://www.browneyedbaker.com/gobs-whoopie-pies-recipe/#comments Thu, 15 Jun 2017 04:01:26 +0000 http://www.browneyedbaker.com/?p=24448 An old family recipe for Gobs, otherwise known as whoopie pies - two cakey chocolate cookies with a creamy white frosting filling.

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If you’re from western Pennsylvania, then what the rest of the world calls whoopie pies, you fondly refer to as GOBS. Two soft, cakey chocolate cookies sandwich a creamy frosting filling, and the combination is utterly addicting. Even if you think you’re not a fan of these types of cookies, this recipe will change your mind in a heartbeat! 

A big stack of chocolate gobs (otherwise known as whoopie pies)

Gobs are to western Pennsylvania what whoopie pies are to most other regions. They are quite simply two chocolate cake-like cookies that sandwich a fluffy white filling. While whoopie pies come in many different flavors and variations, gobs are most assuredly always chocolate with a white creamy filling in the middle. I ate a lot more gobs when I was a kid than I tend to do now. My mom would sometimes get them as a treat from the grocery store, and at most birthday parties, someone’s mom inevitably showed up with a plate of gobs. They were just one of those things that were always around as a kid, and now as an adult, I realized that I totally took them for granted, especially in the wake of the whoopie pie craze. My mom had given me a copy of her recipe, which she received from her friend Karen umpteen years ago, and here it is!

Piping filling onto chocolate gobs.

I love how incredibly easy these are to make, not to mention how fast they bake! You can certainly make them larger or smaller if you’d like; I experimented with a few different sizes and found these to be perfect in terms of my personal preference. They’re large enough that you don’t feel like you need to eat more than one to get your fill, and not so big that you feel as though you totally gorged when you’re done eating one.

The original recipe for the frosting used shortening, but I’ve since switched to using all butter – it tastes SO much better!

A big stack of chocolate gobs

While I still haven’t been able to nail down the origin of the name “gobs” (it’s bugging me!), I’m so happy to have resurrected this recipe. They stirred up great memories, and reminded me that I need to make them more often! I sent a large plate of these into work with my mom, and she had more than one coworker tell her that these gobs were the best they’d ever tasted. I have no idea where my mom’s friend got the recipe, but it’s definitely a winner!

Two perfect little gobs sitting on a plate.

One year ago: Kale and Brussels Sprouts Salad with Homemade Poppy Seed Dressing
Two years ago: Top 10 List: Best Breakfast Recipes

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Gobs (a.k.a. Whoopie Pies)

A classic! Cakey chocolate cookies with a creamy frosting in the middle.

Ingredients:

For the Gobs:

  • 2 cups (283 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (92 grams) vegetable shortening
  • 1 cup (198 grams) granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk
  • ½ cup (120 ml) hot water

For the Filling:

  • 1½ cups (256 grams) marshmallow fluff
  • 1¼ cups (283 grams) unsalted butter
  • 1 cup (113 grams) powdered sugar
  • Pinch of salt
  • 1 tablespoon vanilla extract

Directions:

  1. Preheat oven to 450 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
  3. Using an electric mixer, cream together the shortening and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg, egg yolk and vanilla extract and beat for another 1 to 2 minutes, or until completely smooth and combined. Reduce the mixer speed to low, add one-third of the flour mixture and beat until just combined. Add the buttermilk and mix again, followed by another third of the flour mixture, the hot water, and then the remaining flour mixture. Give the batter a few quick folds with a rubber spatula to ensure all of the ingredients are incorporated.
  4. Drop the dough onto the parchment-lined baking sheets using a medium cookie scoop (about 1½ tablespoons of dough). Bake in the preheated oven for 5 to 6 minutes. The cookies should look puffed and completely set. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Filling: Cream together the marshmallow fluff and butter on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the powdered sugar, salt, and vanilla extract; mix until all of the sugar has been incorporated, then increase the speed to medium and beat for another 3 to 5 minutes, until the mixture is light and fluffy.
  6. Assemble the Gobs: Using a pastry bag with round decorating tip, or a spoon, spread some of the filling onto the bottom side of half of the cookies. Top with the remaining cookies. The gobs can be stored at room temperature in an airtight container for up to 5 days.

Recipe Notes:

  • When this recipe was originally posted, there was a typo in the amount of water and buttermilk; the correct amounts are now reflected in the recipe. My apologies for the inconvenience.
  • This recipe is easy doubled.
  • You can make mini gobs by using a small cookie scoop (or about 2 teaspoons of dough). Reduce the baking time by 1 to 2 minutes.

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 ©

A big bite taken out of a chocolate gob cookie

This recipe was originally published on February 25, 2013.

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Pretzel Strawberry Ice Cream Pie https://www.browneyedbaker.com/pretzel-strawberry-ice-cream-pie/ https://www.browneyedbaker.com/pretzel-strawberry-ice-cream-pie/#comments Wed, 14 Jun 2017 04:01:34 +0000 https://www.browneyedbaker.com/?p=37415 A refreshing salty-sweet strawberry-vanilla ice cream pie with a sugar cone and pretzel crust, topped with fresh strawberry jam, hot fudge sauce, and more crushed pretzels.

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A refreshing salty-sweet strawberry-vanilla ice cream pie with a sugar cone and pretzel crust, topped with fresh strawberry jam, hot fudge sauce, and more crushed pretzels.

A strawberry-vanilla ice cream pie with a sugar cone and pretzel crust.

It took until nearly the middle of June, but sweltering, disgusting heat and humidity has finally reared its ugly head here in Pittsburgh, and I am less than thrilled. Summer is, by far, my least favorite season (I know, I’m the worst) unless the days are in the 70’s, no humidity, and breezy, which never happens. Summer’s saving grace, though, is that it allows you to eat an abundance of ice cream without a single judgement.

If you want to jazz up your ice cream and serve it in pie form instead of scooping cones, let me introduce you to the ice cream pie. It’s ice cream… in a pie plate… with a crust and toppings. It’s simple, delicious, and the perfect solution to crazy hot days that cause you to sweat in the air conditioning.

A gorgeous Pretzel Strawberry Ice Cream Pie - super refreshing!

This ice cream pie is super easy to make and totally versatile – change up the fruit, the crust, the toppings – anything goes!

I took chopped up strawberries and made a quick little homemade strawberry jam and folded most of it into vanilla ice cream and loaded it on top of a crushed sugar cone and pretzel crust (oh my!). I love the little bits of strawberry inside the creamy vanilla ice cream. Once it’s totally frozen, spread more of that jam on top, sprinkle on a little more crushed pretzels, and drizzle with hot fudge sauce. (I still had a little bit of hot fudge sauce from the s’mores layer cake in the refrigerator, so I used that, but THIS is also a great hot fudge sauce recipe if you’re looking for one!)

Do you do ice cream pies? Tell me about your favorites!

Taking a big bite out of a slice of Pretzel Strawberry Ice Cream Pie

One year ago: Baking Basics: My Must-Have Ingredients
Five years ago: German Chocolate Cake

Did you make this recipe?
Leave a review »

Pretzel Strawberry Ice Cream Pie

A refreshing salty-sweet strawberry-vanilla ice cream pie with a sugar cone and pretzel crust, topped with fresh strawberry jam, hot fudge sauce, and more crushed pretzels.

Ingredients:

For the Crust

  • 6 sugar cones (72 grams), crushed
  • ½ cup (35 grams) crushed pretzels
  • 3 tablespoons unsalted butter, melted

For the Pie

  • 2 cups (12 ounces) finely chopped fresh strawberries, divided
  • ½ cup (99 grams) granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 4 cups (528 grams) vanilla ice cream, softened

For the Toppings

  • 2 tablespoons hot fudge sauce
  • 1 tablespoon crushed pretzels

Directions:

  1. Make the Crust: Combine the crushed sugar cones and the crushed pretzels in a medium bowl. Drizzle with the butter and toss with a fork until thoroughly combined. Press the mixture into the bottom and up the sides of a pie plate. Place in the freezer while you prepare the filling.
  2. Make the Filling: In a small saucepan, combine 1 cup of the strawberries, the sugar, lemon juice, and cornstarch; cook over medium heat until it is thickened and bubbling. Reduce the heat to low and cook for 2 more minutes. Remove from the heat and cool for 5 minutes, then stir in the remaining 1 cup chopped strawberries. Cool to room temperature, then transfer ½ cup of the strawberry mixture to a covered container and store in the refrigerator (it will be used for the topping).
  3. Using a rubber spatula, fold the remaining strawberry mixture into the ice cream until mostly combined. Spread into an even layer on top of the crust, cover with plastic wrap, and freeze for at least 8 hours, or overnight.
  4. Garnish and Serve: When ready to serve, top with the reserved strawberry mixture, the crushed pretzels, and drizzle the hot fudge sauce over top. Leftovers should be stored, covered, in the freezer.

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 ©

An overhead look at Pretzel Strawberry Ice Cream Pie

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Red, White & Blue Stained Glass Jello Stars https://www.browneyedbaker.com/stained-glass-jello/ https://www.browneyedbaker.com/stained-glass-jello/#comments Tue, 13 Jun 2017 04:01:21 +0000 http://www.browneyedbaker.com/?p=2880 Stained glass Jello gets the patriotic treatment with a combination of red, white and blue, and is cut into the shape of stars. A fun and easy treat for your 4th of July celebration!

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Stained glass Jello gets the patriotic treatment with a combination of red, white and blue, and is cut into the shape of stars. A fun and easy treat for your 4th of July celebration! (Bonus! Use any color combination for other holidays, your favorite sports teams, a school graduation – so many possibilities!)

A tray of red, white and blue stained glass Jello stars

When I was a kid, there were two types of Jello desserts – there was Jello in a big bowl that was usually prepared by my grandma or great aunt (and it was always a toss up as to whether there would be some type of cut-up fruit floating around in there), and then there was finger Jello, or Jello Jigglers, or Knox blocks… I’ve heard them called all of those names. Basically, it was Jello prepared with less water so it set up denser, then cut into blocks and could be picked up and eaten with your fingers.

I LIVED for finger Jello – it was a summer staple! So when I first learned that I could do the same thing while combining different colors for a super cool effect, I was all-in.

How to Make Stained Glass Jello Stars:

Prep work for red, white & blue stained glass Jello stars

Red and blue Jello cubes are prepped for stained glass Jello stars!

I was so entranced when I first saw a picture of stained glass Jello on The Food Librarian. She had done hers up in purple and yellow to cheer on the Lakers (this was yearssssss ago), and it looked awesome. At the time, I had the idea to make a black and gold variety (for Pittsburgh sports, naturally), however, I’ve never seen black Jello, have you? I thought perhaps they would sell blackberry, but I couldn’t find any. So, I went back to making more batches of the decorated sugar cookies and put the stained glass Jello on the back burner.

Red, White & Blue Jello Stars in the works!

Only a few weeks later, I realized that using strawberry and berry blue flavors could make a pretty cool red, white & blue dessert for the 4th of July. And to be even more festive, I used a cookie cutter to cut the Jello into the shape of stars.

These are always so fun to make and I think it’s a great presentation for a holiday picnic. You could switch up colors to reflect school graduation, various sports teams, company logos – anything at all! And if you have some fun cookie cutters in your stash, the possibilities are truly endless. Or simply cut them into squares and dig in!

Cutting out the stained glass Jello stars

One year ago: The Baked Brownie
Four years ago: Toasted Almond Fudge Ripple Ice Cream
Five years ago: Coconut Cream Pie

Did you make this recipe?
Leave a review »

Stained Glass Jello

These red, white & blue stained glass Jello stars are a fun and easy addition to your 4th of July celebration!

Ingredients:

  • 2 (3-ounce) boxes strawberry Jello
  • 2 (3-ounce) boxes berry blue Jello
  • 1 (14-ounce) can sweetened condensed milk
  • 2 enveloped unflavored gelatin
  • 5½ cups boiling water, divided
  • ½ cup cold water

Directions:

  1. Line four loaf pans or other small pans with plastic wrap. In four separate bowls, dissolve one box of Jello in 1 cup of boiling water. Stir for 2 full minutes, until it is completely dissolved, then allow to cool to room temperature. Pour each into the prepared pans and chill at least 3 hours, or overnight.
  2. Turn the chilled Jello out onto a cutting board and slice into ½-inch blocks.
  3. Add the blocks to a jelly roll pan or 9×13-inch pan that has been lined with plastic wrap. Gently spread the blocks so they are in an even layer and the colors are evenly mixed.
  4. In a separate large bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water and allow to sit for 5 minutes. After the gelatin blooms (it will look mostly dissolved and get wrinkly on the surface), add 1½ cups boiling water and stir to dissolve. Add the can of condensed milk and stir to combine; set aside to cool to room temperature. Pour the cooled milk mixture over the red and blue Jello blocks in the pan. Chill overnight, or at least 3 hours until firm.
  5. Cut into blocks or shapes and serve.

Recipe Notes:

  • I lined my pans with plastic wrap so that I could easily lift the Jello out of the pan and turn it onto a cutting board to slice; you could spray your pans with non-stick cooking spray if you’d prefer.
  • Use any size pan you would like for the red and blue colors, but I’ve found the smaller, the better. If your pan is too big (I’ve done 8-inch squares in the past), the blocks come out looking pretty flat.
  • I have found that using a jelly roll pan is the perfect thickness if you’re planning to cut shapes. If you are simply cutting into blocks, a 9×13-inch pan will give you thicker blocks and would work just fine.

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 The Food Librarian)

All images and text ©

A plate of red, white and blue stained glass Jello stars.

This recipe was originally published on July 2, 2009.

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The Weekend Dish: 6/10/2017 https://www.browneyedbaker.com/weekend-dish-6102017/ https://www.browneyedbaker.com/weekend-dish-6102017/#comments Sat, 10 Jun 2017 04:01:52 +0000 https://www.browneyedbaker.com/?p=37385 Hello friends! I hope your weekend is off to a fantastic start! I did some baking yesterday that I’m super excited about (sweet and salty brownies + another recipe that needs a little tweaking), and might do a little bit more today. Aaaaaaand I want to purge some cabinets in my kitchen, as well. I sort […]

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Hello friends!

I hope your weekend is off to a fantastic start! I did some baking yesterday that I’m super excited about (sweet and salty brownies + another recipe that needs a little tweaking), and might do a little bit more today. Aaaaaaand I want to purge some cabinets in my kitchen, as well. I sort of fell off the purging/organizing train a little bit, and want to get back to it.

What do you have going on these next two days?

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

No Bake Oreo Layer Dessert – No Bake Oreo Layer Dessert features an Oreo crust, a cream cheese layer, a chocolate pudding layer, and is topped with Cool Whip and more crushed Oreos.

This No Bake Oreo Layer Dessert is decadent and perfect for summer!

Firecracker Cake (from scratch!) – This homemade version of the popular, red, white & blue Bundt cake is made completely from scratch!

This homemade Firecracker Cake has layers of red, white and blue batter.

Dirt Dessert Recipe – A recipe for classic “dirt” dessert! This easy summer dessert features alternating layers of crushed Oreos and a chocolate pudding mixture. It is made to look like dirt, complete with (gummy) worms!

Dirt Dessert - The classic! A trifle bowl filled with layers of crushed Oreos and chocolate mousse.

Friday Things – Boys, dogs, a recipe flop, fidget spinners, hockey, and more…

This Week’s New Recipe Video!

This week I’ve added a new video to the No Bake Oreo Layer Dessert – one of my very favorite summer desserts!

To see the full recipe, head over to the blog post >> NO BAKE OREO LAYER DESSERT

Top 5 Most Popular Posts This Week:

1. Garlic-Herb & Parmesan Roasted Red Potatoes

2. No Bake Chocolate, Peanut Butter & Oatmeal Cookies

3. Best Ever Potato Salad

4. No Bake Banana Split Dessert

5. Creamy Stovetop Macaroni and Cheese

Sunday Dinner Menu

Rigatoni with meat sauce
Meat dish TBD
Garlic bread
Tossed 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 this taco bar in my kitchen ASAP.

Summer goals >> bacon wrapped cheese stuffed hot dogs with crispy onions and jalapeños

Stocking my freezer with these brownie ice cream bombes

Twix thumbprint cookies are going on my holiday baking list (never too early to start!).

Ooooh cannoli cheesecake, yes please!

Have a delicious weekend!

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