Not your fair fried Oreo!

I have been craving the one fair treat that had me going mad since the first wonderful bite of my first powdered sugar dusted fried Oreo. These indulgent treats are just plain delicious. I was wondering why I only waited to eat them when the fair came around every July. Last night I couldn't wait any longer, I had two options: Drive town to town in hopes of running into a fair and paying my $5 for 5 fried oreos or simply make a whole batch myself. I obviously chose the second, partly because I have no gas in my car and partly because I have no money in my wallet.

Ingredients

1 Package of Oreo cookies

1 cup or Aunt Jemima pancake mix

1 egg

1 cup of milk

1 tablespoon of vegetable oil

oil for cooking

powdered sugar for dusting

Step 1: Over medium heat, heat about 1/3 cup of oil in a shallow pan.

Step 2: Mix pancake mix, egg, milk, and oil.

Step 3: Dip Oreo cookies into the batter and place into the hot oil.

Step 4: Cook for about a minute on each side. Then roll them in the powdered sugar.

Secret 1: To make sure oil is hot enough. stick a toothpick into the batter, then place the toothpick into the oil and make sure the batter starts to cook immediately.

Secret 2: Keep watch on the oreos! Flip them once them have a light brown color, you do not want to over cook these delicious morsels!

Secret 3: Use paper towels to drain of any excess oil from your fried Oreos. After you have patted the excess oil off you may roll the fried Oreos in powdered sugar.

The Taste

Wow! Crunchy, chocolatey, creamy, pure amazing!!! This is one of the most decadent desserts I can think of. They are sweet and chocolate filled! The Oreo really transforms through the frying process from crunchy to gooey goodness.

I hope I have inspired you to try this fantastic recipe and not go on the hunt from fair after fair to feed your hunger! This recipe is not only delicious but easy and versatile. You can fry almost anything with this batter such as twinkies or even candy bars. Try the mini candies too!

-The Curious Cook

Fondant! Finally!

All I have to say is thank you, thank you, thank you Duff! Duff Goldman is one of Food Network's t.v. stars. I have been religiously watching his show Ace of Cakes since it first aired in 2006. Since then I have been making cakes like the pros and I think it is time for everyone to start learning! I was frantically calling all craft stores in hope to find black fondant. For those of you who aren't familiar with fondant, it is basically edible play dough that you cover cakes with for a smooth, neat finish. It tastes like sugar and is fun to decorate cakes with. Every store I called left me disappointed, no black fondant; but I was in desperate need. I took a trip to Michael's Craft store and as I walked down the cake isle I spotted my favorite Food Network star, Duff, right smack on a fondant container. I was so ecstatic! My eyes feasted on fondant in vibrant colors, buttercream, cake mix, tools, pans, food spray, even this new easy way to decorate a cake, cake tattoos! I was in baking heaven! Duff's line of products even featured black fondant, what a relief! I kind of went crazy and almost bought his whole line of products, I didn't of course but I will take another trip tomorrow with a 50% off coupon =)

For my mother's birthday I made her a ninja cake which she loved! My mother is a sensei and loves all things karate. We have a joke that she is actually a ninja and sneaks out at night to do ninja things!

Using fondant is easy and I think everyone needs to try it once. Honestly you will be hooked the first time! I could try and explain every little detail about fondant and decorating but honestly Duff is a pro and he conveniently explains everything on his website, http://www.duff.com/ ; probably better than I ever could explain! On the home page click where it says "Click here to get started with Duff", there are many videos that feature Duff talking about all of the secrets to great cake decorating. Happy Baking!!!

-The Curious Cook =D

PB&J Cupcakes!

I know, I know, I have been MIA for a while haven't I. Well there are many reasons for this, excuses maybe not, but still I've been super busy. The thing is I've been wrapped up in my studies, and trust me it paid off with a 4.0 this semester (yes!), and also I've been busy getting ready for my Partners In The Parks Trip to Zion National Park (It was just incredible!). So now you know where I've been but I have been going crazy because I didn't have time too cook! Well maybe that's a false statement since I did cook almost every meal on my camping trip in Zion, oh yes, mexican night, italian pasta bar, and brownies on a camp fire! I must say I have hidden talent with a whisper stove. Trust me the bosses haven't been to happy with the absence of myself and my treats but tomorrow they will be in for a surprise because I'm back!

PB&J Cupcakes

Ingredients:

The Cake

1 box of butter recipe yellow cake mix and the other ingredients it calls for

1 tsp vanilla extract

a pinch of salt

jelly of your choice

The Frosting

8 0z. cream cheese

1/2 cup peanut butter

1/2 cup confectioners sugar

Step 1: Preheat your oven and follow the directions on the box of the cake mix. Add in vanilla extract and salt as well.

Step 2: Fill lined cupcake pan.

Step 3: Bake as directed. When finished cool completely.

Step 4: To make the icing whip all the ingredients together.

Step 5: With a piping tip pipe about a tablespoon of jelly into each cupcake. Top them with the icing, you can just spread it on or use a star piping tip. Use a garnish of your choice. ( I used candied peanuts but you can top them with a drop of jelly) If you'd like to make candied peanuts just heat up sugar in a pan and keep stirring until it is melted and caramelized, toss in chopped nuts and there you have it.

Directions:

Secret 1: Mix the batter for about 3 minutes, it will become light and fluffy, plus it will yield you more cupcakes.

Secret 2: Bake the cupcakes for the least amount of time the directions on the box say to. This will give you a lighter more tender cupcake.

Secret 3: Cool completely!!! Take them out of the pan after 5 minutes and set them on a platter to finish cooling.

Secret 4: A ziplock back and a piping tip can be used as an easy alternative to the professional kind.

Secret 5: Let the cream cheese sit on the counter so it can be more easily incorporated with the other ingredients.

Secret 6: We eat with our eyes, make it look pretty!

The Taste

These cupcakes are divine. The cake is tender, the jelly cuts through the peanut butter nicely, and the icing is not too sweet. The crunchy peanuts on top were just delicious as well and provided an unexpected texture. This little dessert is sure to please!

I've found that you can transform something ordinary like a cupcake into something magnificent by just thinking comfort. Who hasn't enjoyed a PB&J when they were a tot. Hey I still love them! I hope you enjoy this scrumptious take on the classic, I know the folks at work will!

-The Curious Cook

1-2-3 Cookies!

I came home from the dorm today for a couple of hours to do laundry. Yes I am that college student who still mooches off of her parents. My bosses have been absolutely dying for a taste of my baking, and to be honest I haven't been home in a while to bake. I rummaged through the pantry and all I could find was cake mix. So I decided to whip up my famous 1-2-3 cookies. These cookies are the easiest fake outs around. No one will realize that they are semi-homemade.

1-2-3 Cookies

Ingredients

1 box of devil's food cake mix

1/2 c. vegetable oil

2 eggs

1 tsp. vanilla extract

sugar for rolling cookies

Directions

Step 1: Heat oven to 350 degrees Fahrenheit.

Step 2: Mix cake mix, oil, eggs, and vanilla.

Step 3: Shape dough into 1 in. balls and roll in sugar. Place balls about 2 in. apart on an ungreased cookie sheet.

Step 4: Bake 10-12 minutes. Let cool about 30 minutes before enjoying.

Yields about 45 cookies

Secret 1: Use a teaspoon to shape dough balls, it is much easier than guessing!

Secret 2: Don't overcook the cookies.

Secret 3: Let the cookies cool completely.

The Taste:

These cookies are sweet! The perfect crunch meets you at your first bite, the second impression is the chewy center. Perfection you could say.

This is the perfect way to indulge yourself with a simple and delectable treat. Sharing with others makes it that much sweeter, so whip up a batch and enjoy the moments.

-The Curious Cook

Valentine's Day Cookies

Who wants to waste time on Valentine's Day cooking away? I know I have done that in the past and found out the hard way that it is almost impossible to slave all day, and be happy doing it. These cookies are an easy Valentine's Day fix. No messy rolling or unnecessary heart cut outs to worry about. Just plain simple deliciousness!

Perfect Pink Valentine's Day Cookies

Ingredients:

1/2 teaspoon red food coloring

1 stick of softened unsalted butter

1 egg

3/4 cups sugar

1/2 teaspoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon of salt

Pink or Red colored sugars for decorating

Directions:

Step 1: Heat oven to 400 degrees F.

Step 2: Beat food coloring, sugar, butter, and eggs in a large bowl.

Step 3: In a separate bowl mix flour, baking soda, and salt. Slowly add into the wet mixture. When well mixed add the vanilla.

Step 4: Let dough chill for 5-10 minutes so it will be easier to handle.

Step 5: Make 1 inch dough balls and place them on an un-greased cookie sheet. Dip a small glass in the sugar of your choice and slightly flatten each cookie. Bake 8 minutes. Let cool completely.

Makes 30 cookies

My Secrets:

Secret 1: Make sure your butter is soft!

Secret 2: Mix the dry ingredients well, this will ensure the cookies will rise.

Secret 3: Do chill your cookies for a bit or they will stick to your fingers.

Secret 4: Do not over bake!

The Taste:

Yum! These cookies are just bundles of buttery goodness. Crunchy on the outside and soft on the inside makes them melt in your mouth. They are the most vibrant pink shade, and the colored sugar adds a sweet touch!

Even if you don't have a Valentine, as did I until yesterday, plan to make these for your family and friends. This is a great way to show someone you care, I mean, who doesn't like a batch of freshly baked pink cookies! I wish a Happy Valentine's Day to you all!

Love,

The Curious Cook

Cupcakes!

One of my most favorite desserts is the well known cupcake. Any cupcake will do for me, but I prefer certain ones over others. Have you ever seen one of those meek looking, ill frosted, definitely not worthy of the name, kind of cupcake? Unfortunately, I think we have all come across a bad cupcake, which I think is silly because cupcakes can be made into art at little cost.

Any kind of cupcake batter will do. If you are using box fabulous! If not, even better, but the truth is, you don't need to worry about that. To make a good cupcake is obviously beating the batter to a kind of fluffy goodness and not overcooking them. The key after that, decorating them! Here are my secrets.

Secret One: Color your icing, it draws the eye in. I mean who wouldn't pick a bright color over plain white?

Secret Two: Double your normal icing recipe and refrigerate before use, when piping you will need twice as much icing and will want it to keep its shape.

Secret Three: Invest in a piping tip. I suggest a 1M star tip. You can use a zip-lock back instead of buying a professional one. Pipe a spiral of icing at the outer edge of the cupcake moving inward. When you get to the middle, pipe a little bit extra to make a little peak of icing.

Secret Four: Use anything to top the icing from sprinkles to colored sugar. Anything that will add an extra pop, and remember less is more.

Secret Five: Refrigerate your cupcakes so the icing will not sink or lose its shape.

The Taste:

Your cupcakes will always taste phenomenal if you use these tips! Yes, you do have to have a decent recipe and cook the cupcakes correctly, that's a given, but when they look this beautiful they move up to a whole other level of deliciousness. The extra icing on the cupcakes is always enjoyable, I mean the average cupcake lover does love the icing more than the cupcake itself.

In all I wish you happy and fun cupcake baking. Even the most simplest of desserts can be made into a "must have" item. These decorations will ensure you success and happy devourers.

-The Curious Cook

When Life Gives You Lemons, Make Lemon Bars!

If you think about what people want most in life, your thought process will eventually end at one concept: Happiness. For me, sometimes it is tough to be that very word! The stress of school, work, and life in general is a lot to endure. For me, the key is to do the things I love, which is to bake. That us why I must travel home once a week to access a working oven!

When I think of the perfect delight that will make me energetic and well happy, I think of lemon. Lemon cake wake up the senses like no other! I decided that besides myself, my bosses would love to have some lemon bars monday afternoon.

This recipe is from scratch, but it is one of the easiest recipes you will venture to make!

The Crust:

2 cups all-purpose flour

1 cup confectioners sugar

Pinch salt

2 sticks butter, at room temperature, plus more for greasing

The Filling:

4 eggs

2 cups granulated sugar

6 tablespoons all-purpose flour

1 tablespoon of lemon zest

6 tablespoons fresh lemon juice

Preheat your oven to 350 degrees F. Lightly grease a 9 by 13 inch pan with butter. Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan and bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, lemon zest, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners sugar to add the perfect touch.

Secret 1: Use your hands when cutting in the butter, don't be afraid to get them dirty!

Secret 2: Zest the lemon before you cut it. This will make it a whole lot easier and less slippery.

Secret 3: Take a butter knife around the edges of the pan 10 minutes after the pan comes out of the oven.

Secret 4: Let the bars cool completely before cutting, and when cool use a very sharp knife.

The Taste:

Lemonlicious! No really, they were deliciously lemony. The lemon zest adds the right tartness to the bars so they are not too sweet, and the crust is nice and light, also a bit flaky. These bars are my favorite pick me up!

I brought the bars to work and they all loved them, which is the usual when I bring something in. It makes me happy making other people happy. The feeling is incomparable, and I think that is why I love to bake so much. The happiness that I bring to others, however small it may be, is the biggest source of my joy. And as I said, Happiness is everything.