One thing that my inaanak (Goddaughter) and I have in common is our weakness for cookies. I love me a delicious cookie, especially the freshly baked kind. And so does she.
So for her birthday this year, I decided that I would surprise her with, of course, a cookie monster cake. ‘Cuz let’s face it: that’s exactly what we both are.
I baked two 8″ round cakes. I was initially going to do a chocolate mud cake, but at the last minute, I opted for red velvet for two reasons: 1) It’s her favorite cake flavor; and 2) It would be red when you cut into cookie monster. Ok, so I guess that’s a little gross, but the crazy in me finds it funny at the same time. Anyway, stacked the two round cakes with nutella buttercream (again, her favorite) and cut out a small section out of the top layer. I would describe this section as a secant from the top of the top layer between 90-120 degrees and sliced at an angle approximately 45 degrees from the top plane towards the bottom plane. Please excuse the crudeness of my drawing, but hopefully this helps:
Then comes the fun part! I dyed some buttercream frosting black and drew a semicircle on the angled edge that you just cut, using the diameter part of the circle parallel and close to the slice at the top of the top layer of the cake. Then, I dyed some more of the buttercream frosting blue and used the Wilton tip #233 to make the fur. For this to come out nicely, I started at the bottom of the cake and worked my way to the top. You place the tip on the edge of the cake and as you squeeze the bag, pull away from the cake perpendicularly. Stop squeezing when you reach the desired fur length and the “fur” should fall naturally, giving the effect you want.
For the other details, I covered two oreos (in this case the watermelon flavor, but it really doesn’t matter) with white buttercream frosting and used the same black I used on the mouth for the pupils. I then placed some chocolate chip cookies (in this case, the crunchy chips ahoy ones) in the mouth and around the front. I made sure to break the cookies into pieces right above the mouth area so that all the little crumbs that fall when that happens just scatters in the fur. I even threw in a few extra small pieces to get the full effect.
We’ve had some lemons grow on our little tree in the front yard before, but not as much as we’ve had this year! So naturally, when I came back from being away for so long, I just had to pick some and make something with them. What better excuse to make lemon bars, right? So I went outside, picked a few lemons and found this recipe online.
They turned out pretty good. However, if there was one critique I would say about the recipe is that it wasn’t “lemon-y” or sour enough for me. Just a tad more kick and it would’ve been even more delicious. Maybe next time, I’ll double the amount of lemon zest! Haha. Either way, it’s great snack that’s quick and easy to bake.
Last week, I was craving Mars Bar Slice for some reason. I think it was because I was Sydney homesick and I just wanted to have a little taste of, well, life there. After a few mishaps, I was finally able to make them and with good timing too as the kulets came over during the weekend and we had an impromptu Beach Sunday, which was definitely another taste of Sydney life for me. I even swam in the Pacific Ocean.
Sorry, I got a little distracted there. Back to the treats! I decided to post up how to make this chocolate-y goodness for my friend, Ace. Hopefully he can whip up a batch for all those crazy cats that I miss. And why wouldn’t he be able to? It’s super easy.
You only need four ingredients:
4-5 cups rice crispies cereal
1/2 cup butter
150-200g dark chocolate (I had semi-sweet in the pantry, which works too)
4-5 mars bars (since mars bars are hard to come by stateside, I substituted it with milky way bars but there’s nothing like the real thing!)
First, you cut up the chocolate bars and butter into smaller pieces and put it in a saucepan over low heat. I’ll be honest: only about 4.5 chocolate bars ended up in my saucepan because some of it found it’s way into my mouth. LOL. Let that melt while mixing until it becoming ooey gooey ooey! Yes, that’s my technical description.
Put your rice crispies into a bowl and pour the chocolate and butter melted goodness on top. Mix this carefully because although you want to coat all of the rice crispies with chocolate, you also don’t want to crush them. I started with 4 cups of the cereal but since I still had a lot of chocolate, I added an extra cup. Please also note that I’m using my new favorite pink bowl. 🙂
Next, you place the mixture into a tray. I lined mine with wax paper so it’s easy to pull out once it’s set. Smooth the mixture until it’s evenly distributed and flat on top. Place this baby in the fridge for about an hour and watch your favorite TV show. After the show’s over, melt some chocolate (just enough to cover the top of the tray) and pour it over the cereal. This layer of chocolate can be as thick as you want but in this case, I left it pretty thin because let’s face it: this tray has a lot of chocolate already. But I’ll leave that decision up to you!
Lastly, let that sit in the fridge for a couple of hours. When you’re ready (if you can wait that long!), pull out the wax paper and cut it into small square pieces. Or large rectangular pieces. Or medium sized triangular pieces. 🙂 Regardless of how you present it, I guarantee it will be delicious and kids aged 2-99 will love you. At least, until the plate is empty. Then you may have to whip up something else. Hehe!
Now, I didn’t want to waste the ingredients that I already measured out, so I had to adapt. Instead of using brown sugar, I substituted it with muscovado. Success! I even got to use my new favorite orange bowl. The picture on the left is my melted butter mixed with muscovado and the picture on the right are the cookies fresh from the oven.
Here’s the plate of cookies that made my afternoon. 🙂 Thank you, Life Tastes Like Food for sharing this awesome recipe.