A Few of My Favorite Things

Friday October 14th is National Dessert Day! So look, if any of you have any doubts that October is my month, let me tell you what days I celebrate this month. Oct 1 is National Cookie Day, Oct 4 is National Taco Day as well as National Cinnabun Day, Oct 7 is National Chocolate Covered Pretzel Day and National Frappe Day, Oct 10 is National Cake Decorating Day as well as National Angel Food Cake Day, Oct 14 is Dessert Day but also National Real Sugar Day, Oct 18 is National Chocolate Cupcake Day, Oct 23 is National Boston Cream Pie Day (which is a cake for those that may not know), Oct 28 is National Chocolate Day, Oct 29 is National Oatmeal Day, Oct 31 is Halloween but also National Caramel Apple Day and National Magic Day. Now, does that sound just like the perfect month for me or what?! So many things wrapped into one glorious month.

There are so many choices when it comes to dessert. It was really hard to pick just four. I went with some common ones like brownie and cake and then mixed them up to make them little more unconventional, plus it gave me an excuse to use alcohol which I haven‚t done in a while. Then, I chose an easy mousse, which a lot of people consider difficult but doesn‚t have to be, and a whoopie pie which is a cross between a cookie and a cake in sandwich form with a filling. How‚s that for a combo!

You don‚t have to use my recipes to celebrate this day, pick your own if you so desire. Hmmm, I do love any good excuse to bake and I mean how can you NOT celebrate Dessert Day?! You can pick your favorite ANYTHING and make it. Most days are more specific and this is gloriously generic. If you don‚t want to have so much to eat by yourself, SHARE! Let me tell you, the people I work with love when I share. Make your grocery list (or just pull the ingredients out of your pantry if you‚re like me and always have these things on hand.) Then, meet me in the kitchen for dessert!

Mocha Brownie Trifle

1 pkg. triple fudge brownie mix 1 3/4 cups cold milk 2 3.4oz pkgs. instant vanilla pudding mix 1/4 cup cold brewed coffee 8oz whipped topping 1 Butterfinger candy bar, crushed Prepare brownie batter and bake according to package directions. Allow to cool completely. Cut brownie into 1 inch pieces. In large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping. In individual cups or bowls, layer brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving.

Recipe adapted from tasteofhome.com.

Chocolate Whoopie Pie with Orange Filling

1 cup all-purpose flour 1 cup cake flour 1/2 cup cocoa powder 1/4 tsp. salt 1 cup milk 1 tsp. pure vanilla extract 1/4 cup unsalted butter, softened 1 cup light brown sugar, packed 1 egg Filling 1/4 cup unsalted butter, softened 1 1/2 cups confectioners‚ sugar 1 1/2 cups marshmallow cream 2 tsps. Triple Sec, or orange liqueur of your choice Line baking sheet with parchment paper. Preheat oven to 350°F. In medium bowl, whisk together both flours, cocoa powder and salt. In measuring cup, combine milk and vanilla extract. In stand mixer fitted with paddle attachment, beat butter and brown sugar on medium speed for about three minutes, until light and fluffy. Add egg and beat until smooth. Add dry ingredients in three additions, alternating with milk mixture, and scraping down sides of bowl occasionally. Mix until incorporated. Spoon batter onto prepared baking sheet, making sure to have an even number. Bake at for 12 minutes or until tops spring back when touched. Allow to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. (Adrian brushed the tops of ours with Bailey‚s here to give it that nice shine.) To make filling, beat together butter, confectioners‚ sugar, and marshmallow until smooth. Add Triple Sec and beat to incorporate. To assemble whoopie pies, spread filling on flat side of one cookie and top with flat side of a second cookie.

Recipe adapted from Boozy Baker cookbook.

Bailey‚s Chocolate Cake

2 cups all-purpose flour 2 cups sugar 3/4 cup cocoa powder 2 tsps. baking soda 1 tsp. salt 2 large eggs 3/4 cup milk 1 cup vegetable oil 1/2 cup Baileys Irish Cream 3/4 cup boiling water 1 tsp. pure vanilla extract Frosting 1 cup unsalted butter 3 1/2 cups confectioners‚ sugar 3 Tbsps. Bailey‚s Irish Cream 2 Tbsps. milk, more or less as needed to get the right consistency Grease 9×13” baking dish with butter and flour or nonstick cooking spray. (If you want a layered cake, use 2 9” pans or 3 8” pans.) Preheat oven to 350°F. Add all dry ingredients to large bowl and whisk lightly to combine. Add eggs, milk, vegetable oil and Irish cream to dry ingredients and mix well, scraping sides occasionally. Combine water and vanilla extract and slowly pour into batter. Mix well. Pour batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Allow to cool completely. In large bowl, cream butter 3-5 minutes and scrape sides. Add confectioners‚ sugar and slowly continue beating. Increase speed after sugar starts to incorporate. Scrape sides and add Bailey‚s. Mix well until incorporated. Add 1 tablespoon of milk and mix again. Add remaining milk if needed to get the right consistency for spreading. If more is needed, add 1-2 teaspoons at a time. Spread prepared frosting on cooled cake and serve as desired. A little bit of vanilla bean ice cream is heavenly next to this chocolate cake.

Note: If you like the alcohol and want it stronger, skip milk altogether and just use Baileys for the frosting.

Recipe adapted from liveloveandsugar.com.

Orange Creamsicle Mousse

12oz cream cheese, softened to room temperature 1 cup confectioners‚ sugar 1/4 cup orange juice 1 tsp. orange extract pinch salt 1 cup whipped topping, plus more for garnish if desired In large bowl, beat cream cheese until it is light and fluffy. Add confectioners‚ sugar, orange juice, orange extract and salt and beat until everything is combined. Gently fold in whipped topping. Equally divide orange mousse into desired cups and refrigerate uncovered until thickened, about 1 hour but no more than 24 hours. When ready to serve, top with remaining whipped topping.

Recipe adapted from iambaker.net.