…make Key Lime Cheesecake!
Cheesecake might just be my absolute favorite dessert! It’s sweet, creamy, and amazing! I’ve always wanted to try and make one so I scoured the inter webs for a recipe that seemed both easy and scrumptious and I found one from Kraft:
What you’ll need:
Overall I feel as though this semester’s blog project was successful. I’ve enjoyed sharing recipes and my experiences as a baker thus far. Prior to this Fundamentals of Digital and Online Media course, I had only blogged in a more “diary-esque” manner. Having a topical blog has forced me to put more thought into the content of each post, while also considering what my intended audience would like to read.
Having requirements that incorporate social media and different multimedia has also broadened my knowledge of the blogging world and I’ve come to the realization that one can do and reach a wide ranging audience with such an “easy and simple” medium.
I’m going to try my best to continue exploring the possibilities with this blog and bring y’all more sweet treats.
With technology booming as it has in the recent decade, there aren’t a lot of people without a smart phone, and with a smart phone, comes mobile apps. So Sweet Sassy Molassee is jumping on the bandwagon to bring you guys a more mobile friendly way of enjoying all of the sweetness.
This is what my app would look like:
You’d be able to access this website, our FB page, but there would also be some fun content like helpful baking tips and other posts of recipes that were total disasters.
*App and image were created using Snappy AppyPie.*
Just created a FB page: www.facebook.com/SweetSassyMolassee
Go like it to stay updated on new recipes and posts.
So I was wandering around Walmart one night trying to figure out what to make next, when I stumbled into the baking aisle, and there in all its glory was a box of Duncan Hines Salted Caramel Brownie Mix, which by itself sounded amazing, but I decided to take it one step further, because why not? So I picked up a few more things and turned regular old brownies into a s’mores brownie medley of sorts.
Here’s what you’ll need:
First, preheat your oven to 350°F. Grease the bottom of the pan with shortening or cooking spray, so you’re brownies don’t stick. Make sure you get the sides of the pan because the marshmallows will be super sticky once you add them.
Prepare the brownie batter according to the box instructions. Then pour half of the brownie batter into your pan. Drizzle half of the caramel sauce packet on to the brownie batter, and use a knife to swirl it into the mix by dragging the knife gently across the top. DON’T mix it in. Then pour the rest of the brownie mix and do the same thing again with the rest of the caramel sauce on top of the brownies.
This is just to make sure you have caramel swirled into the entire brownie and not just the top layer.
Bake for 30-35 minutes or until ready. (You can use a toothpick to check– it should come out clean, when you poke the center of the brownies.)
Two minutes prior to your brownies being ready, add a lay of marshmallows to the top of the brownies, and put them back in the oven to get ooey and gooey!
When that’s done, remove them from the oven and use your baking torch or a lighter to toast the top layer of marshmallows until the desired toast-iness.
Microwave your hot fudge to make it easy to pour and then drizzle that over your brownie square and enjoy the magic that I call “kinda s’mores” brownies.
My go to dessert when I’m craving something sweet is the classic chocolate chip cookie. I’ve made these bad boys so many times I have the recipe memorized. You’re extremely impressed right now, aren’t you?
The recipe I use belongs to Nestle Toll House, but like Phoebe’s grandma, I’ve borrowed the recipe and claimed it as my own.
Here’s what you’ll need:
- 2 mixing bowls, a spoon, 2 cookie sheets, parchment paper*, spatula
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) chocolate chips
- 1 cup chopped nuts if you’re feeling a little nutty
- I like to use a mixture of mini chocolate chips and regular sized morsels to ensure there’s gooey chocolatey goodness in every bite!
- If you end up baking these on impulse and haven’t had the butter sitting at room temperature to soften, just put it in the microwave (unwrapped) for about 8 sec (max) at a time. Be sure you don’t melt it or your cookies are going to end up chewy and thin.
You’ll need to pre-heat your oven to 350° F. While that’s heating up, mix the butter, granulated sugar and brown sugar in a bowl until its creamy. Then add your vanilla and mix it in all the way. Then add your eggs one at a time. Make sure you mix it in all the way before you add the next one.
In a separate bowl, mix the flour, baking soda and the salt.
Then you’ll gradually beat in flour mixture, a little at a time. (if you mix it all in at once, your arms will get tired and the dough will come out a weird consistency. I use a spoon, but if you have an electric mixer, more power to ya!) Then, stir in the chocolate chips (and the nuts if you want them).
Use a spoon to drop them on your cookie sheets lined with parchment paper* and bake them from 9 to 11 minutes or until they’re golden brown.
*Trust me the parchment paper will make your cleanup process so much faster, so spend the extra $3 when you’re getting your ingredients and supplies!
You can cool them on wire baking racks if you have them. If not, let them sit on the cookie sheet for a bit, and then put them on a plate to completely cool.
Now all that’s left to do is pour yourself a tall glass of milk and enjoy!