The Singing Baker

Dubbed The Singing Baker by the Food Network, I battled it out for singing, and baking domination.
Since then I have been on a mission to make delicious homestyle desserts with a twist. Here's my lab report.

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Making a good brownie is hard! Seriously. The are either too fudgy or too dry. Not enough chocolate, or too much chocolate. I find that they are really, really challenging to do right. I found one brownie recipe I LOVE and I tweak it for every occasion. Can't mess with the best afterall. Plus good brownies are hard to make from scratch so I stick with what I know and love.

Brownies with Baileys Chocolate Buttercream

























Active Prep Time: 25 Minutes
Total Time: 50 Minutes
Servings: 8 Large Slices

Ingredients
1/2 Cup Non Dairy Milk (Rice, Soy, Almond, Oat)
1/2 Cup Dark Chocolate Chips
1 Cup Sugar
1/4 Cup Vegetable Oil
1 tsp Baileys Irish Cream
1 Cup AP Flour
1/2 tsp Baking Powder
1/4 tsp Kosher Salt
1/3 Cup Cocoa Powder
2 Tbsp Espresso Powder

For Frosting
1/2 Cup Milk
1/2 Cup Unsalted Butter
2 1/4 Cup Sugar
1/4 tsp Salt
1 Cup Dark Chocolate Chips
1/2 Cup Semi Sweet Chocolate Chips
2 tsp Vanilla 

Directions:

1. Preheat your oven at 350, and grease and line an 8X8 brownie pan and set aside.

2. Place the chocolate chips, sugar, Baileys, and Vegetable Oil into a large heatproof measuring cup and place in the microwave on high for up to 1 minute, or until the chocolate is completely melted and the mixture is smooth and shiny.

3. Add the eggs one at a time and mix until fully incorporated.

4. Add the flour, baking soda cocoa powder, and salt in the bowl and mix until just incorporated.

5. Pour the brownie batter into a greased and parchment lined 8x8 brownie pan and bake for 25-30 minutes or until a toothpick comes out with wet crumbs. You do not want to overbake your brownies!

6. Set your brownies aside to cool completely before frosting them.

7. Meanwhile make the frosting!

8. Add the milk, butter, sugar, and salt into a medium pot and heat on medium until the mixture comes to a rolling boil.

9. Remove the pot from the heat and whisk in the chocolate until smooth.

10. Whisk in the vanilla.

11. Set aside and allow the frosting to cool for at least 10-15 minutes before frosting the brownies. 

12. Enjoy!
Moms, more than ever, need our love, affection, and appreciation. I have partnered with my friends at Nunbelievable Cookies to do just that! Using their delish cookies, and a few other ingredients I had at home, I whipped up this simple no bake dessert, that looks gorgeous, tastes delicious, and is super easy to make.

Neopolitan Cheesecake Trifle






Prep Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Servings: 1 Large Trifle or 4-6 Individual Trifles

Ingredients
Cheesecake Filling
2 8 oz Packages of Cream Cheese, room temp
3/4 Cup Sugar
1 1/4 Cup Strawberries, sliced
1 tsp Vanilla Extract
1 Cup Heavy Whipping Cream, cold

Cookie Layer
8 Nunbelievable Double Chocolate Chip Cookies, broken into small pieces
6 Tbsp Strawberry Liquer

Strawberry Layer
5 Cups of Strawberries, thinly sliced
1/4 Cup Sugar
2 tbsp Strawberry Liquer

Topping
1 Cup Heavy Whipping Cream
1/4 Cup Sugar
Strawberries for Decoration

Directions

1. Cut the strawberries (save 4-5 for decoration) into 2 inch chunks and place in a large bowl and add 1/4 Cup of Sugar and 2 Tbsp of strawberry liquer, mix together and set aside.

2. Place the room temperature cream cheese, sugar, strawberries, and vanilla into a blender or food processor and blend until totally smooth. 

3. Add 1/2 Cup of Heavy Whipping Cream and blend until incorporated. 

4. When the whipping cream is fully incorporated, add in the remaining 1/2 Cup Whipping Cream. 

5. Cover the cream cheese mixture with plastic wrap - being sure the plastic is touching the cheesecake mixture and place in the refrigerator until ready to assemble the trifle. 

6. Meanwhile, make the Whipped Cream topping by pouring 1 Cup of Heavy Whipping Cream and 1/2 sugar into the bowl of a mixer and whisk on high until stiff peaks form, and place the whipped cream in the refrigerator until assembly.

7. Prep the additional ingredients for assembly by crumbling the cookies and measure out the remaining liquer into a small bowl. 

8. Time to assemble!

9. Take a pastry brush and generously brush the base of the trifle bowl, bowl, or individual glasses with it. 

10. Cover the base of the trifle with a thin, even layer of cookies. 

11. Spoon in the Strawberry Cheesecake filling - use an offset spatula to spread it evenly to the edges of the trifle bowl.

12. Top with a layer of macerated berries and repeat ending with a strawberry layer. 

13. Decorate with the Whipping Cream and Whole Strawberries.

14. Place in the refrigerator and set for at least an hour before serving.

15. Enjoy!

Who doesn't love a marshmallow treat with even more marshmallows? These are perfect for celebrating St. Patrick's Day plus they are no bake so they take no time to make and are a total crowd pleaser!

Lucky Charms Marshmallow Bars






















Prep Time: 10 min
Total Time: 30 min
Servings: 12 Squares

Ingredients:
4 Cups Lucky Charms
3 Tbsp Butter or Margarine
4 Cups Mini Marshmallows
Extra Lucky Charms Marshmallows for decoration

Directions:
1. In a large pot melt the butter over medium heat. 

2. When butter is melted pour in the marshmallows and stir until the marshmallows are creamy and melty. 

3. Take the mixture off the heat immediately and add the Lucky Charms Cereal.  

4. Spray a wooden spoon with non stick cooking spray and mix the marshmallows and cereal together until the cereal is coated completely. 

5. Pour the mixture into a greased 13x9 pan. 

6. Wet your fingers and press the mixture into the pan evenly.

7. Add extra Lucky Charms Marshmallows on top and let the treats set for 30 minutes before cutting and eating.

8. Enjoy!

become a . Add the peanut butter and stir until completely incorporated. Take the pot off of the heat and pour in the rice krispies. Put the mixture into a square baking sheet greased and lined with parchment paper. Press down with clean, wet hands and set aside for 20 minutes to cool. Cut into squares and serve.

Saint Patrick's Day is a big day in the Mahoney household. My dad proudly dons his green attire, cooks corned beef and cabbage, and sings O Danny Boy. Most of the year we eat like Italians - I mean can you blame us? But this one sacred day every year my dad gets to sing his Irish ditties and be proud of his Irish heritage. I always like to contribute a little something the festivities. This year is no exception.


Irish Coffee Cupcakes with a Baileys Irish Cream Frosting















Active Prep Time: 10 Minutes
Total Time: 30 Minutes
Servings: 12 Cupcakes


3/4 Cups Non-Dairy Milk (Almond, Soy, Rice) 
1/4 Cup Baileys Irish Cream
1 Tbsp Apple Cider Vinegar 
1/3 Cup Vegetable or Canola Oil
1 1/2 tsp vanilla 
3/4 Cup sugar 
1 Cup All Purpose Flour 
2/3 Cup + 2 Tbsp Cocoa
4 Tbsp Instant Coffee
3/4 tsp Baking Soda 
1/2 tsp Baking Powder 
1/4 tsp Kosher Salt 

Directions:
1. Preheat oven to 350, and line your cupcake tin with cupcake liners. 

2. In a liquid measuring cup pour the "milk," Baileys Irish Cream, apple cider vinegar and set aside. 

3. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients. 

4. Add the "milk," the oil, the sugar, and vanilla into the dry ingredients and mix on medium speed until the batter comes together. 

5. Fill the cupcake liners 3/4 of the way full and bake for 18-22 minutes or until a toothpick comes out clean. 

6. Let the cakes cool completely before decorating.

7. Serve and enjoy!

Baileys Irish Cream Frosting
1 Cup Butter (2 sticks cool) 
4 Cups confectioners Sugar sifted 
1/3 Cup Dark Cocoa
3-5 Tbsp Baileys Irish Cream
2 Tbsp Heavy Cream
1/2 tsp Kosher Salt

Directions:

1. Place the butter  and 3 tablespoons of Baileys into the bowl of a mixer and give it a quick mix on medium low speed to soften the butter.

2. Add the salt and confectioners sugar 2 cups at a time and whip for 3-5 minutes until the frosting is creamy and and light in texture. 

3. If the frosting is too thick add more Baileys one tablespoon at a time. If you think the flavor is boozy enough add the heavy cream instead. 

4. Whip in high until you reach the desired consistency. 
 Not sure about you, but one of my go to's when I go grocery shopping is the banana. I dream of eating them with peanut butter, putting them in smoothies, making them into nice cream, and then waiting for them to turn brown to use them in banana bread! I have made SO much banana bread over the last year that I wanted to change things up a bit. I thought why not make a cake version of a Banoffee Pie? I mean what could be bad about that really? Banana cake, caramel, and cream cheese frosting is enough to make anyone swoon! 

Banana Banoffee Cake with Caramel Sauce and Caramel Cream Cheese Frosting

























Active Prep Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Servings: 15 - 20 slices

Ingredients

Cake
2 1/4 Cups AP Flour
4 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
4 Eggs
1/2 Cup Granulated Sugar
1 Tbsp Molasses 
1 Cup Oil (Grapeseed, Vegetable, or Canola)
1 tsp Vanilla
4 - 5 Super Ripe Bananas - mashed (or my preferred frozen bananas thawed - be sure to use the juice!)

Caramel Sauce
1/2 Cup Heavy Cream 
1/2 Cup Unsalted Butter
1 Cup Brown Sugar 
1 tsp Kosher Salt

Caramel Cream Cheese Frosting
8 oz of Cream Cheese - room temp (1 cup)
1/3 Cup Unsalted Butter - room temp
1/2 Cup Caramel Sauce - cooled
2 Cups Confectioners Sugar - sifted
1 tsp of Salt - of more to taste
3 Tbsp Heavy Cream 

Directions

1. Preheat the oven to 350, and grease and flour a 9x13 cake pan.

2. Pour the sugar and molasses into the bowl of a mixer and mix on medium low until well combined. 

3. Add the oil and mix until the mixture becomes light and fluffy, about 3-5 minutes.

4. Incorporate each egg one at a time until fully combined, then pour in the vanilla. 

5. Add the flour, baking powder, salt and mix on medium low until the mixture comes together. 

6. Fold in the mashed bananas and pour the cake batter into the prepared cake pan and bake 40-50 minutes, or until a toothpick comes out of the center of the cake cleanly.

7. Let the cake cool completely.

8. Meanwhile make the caramel sauce by putting the butter, heavy cream, brown sugar, and salt into a small saucepan and heat on medium low heat, stirring constantly with a whisk until it reaches a simmer.

9. Keep stirring the caramel sauce until it begins to thicken and fully coats to back of a spoon. 

10. Take the sauce off the heat and let it cool completely before using - it is like hot molten lava.

11. While you are waiting for the caramel and cake to cool, start your frosting by combining the cream cheese, butter, sugar, salt, and heavy cream in a bowl of a mixer. I like to use the paddle attachment.

12. Whip the frosting for at least 3 -5 minutes to get a light, fluffy, and airy texture. 

13. When the caramel is completely cooled, add 1/2 cup of the sauce into the frosting and mix until fully combined.

14. Now we decorate!

15. Take your cake out of the cake pan and place on a large cake board, cutting board, or anything you have really. 

16. Frost the cake with the caramel cream cheese frosting, top with sliced bananas and drizzle caramel sauce on top. 

17. Reserve some of the sauce to put on the side in case someone loves a saucy cake.

18. Serve and Enjoy!

The Girl Scout Cookie Obsession continues with my all time favorite cookie: Samoas. There is just something about this cookie that is absolute and utter perfection: shortbread cookie, with chewy caramel, toasted coconut, chocolate. I mean all the delicious things in one sweet bite. I think I have cracked the code. These are a little time intensive and a little messy to make, but man oh man is it 100% worth it. Trust me on this.










Active Prep Time: 60 Minutes
Total Prep Time: 2 Hour
Servings: 2 Dozen Cookies

Ingredients
1 cup of Brown Butter (softened)
2 cups of flour 
½ tsp of salt 
½ cup sugar  
1 tsp Vanilla
3 Cups Shredded Coconut (sweetened works better here)
1 Pound of Caramels (or homemade Caramel sauce - recipe here)
1/4 Cup Heavy Cream
1 tsp Kosher Salt
2 Cup Dark Chocolate
3 Tbsp Coconut Oil
  
Directions: 
1. Create brown butter by placing the butter in a small saucepan and heat until the butter is melted, starts to froth, turns brown, and smells nutty.

2. Pour the brown butter into a heatproof bowl and place in the refrigerator or freezer to set.

3. In the bowl of a mixer, combine flour, room temp butter, sugar, salt, and mix, with a paddle attachment, until the dough goes from pebble-like to a soft dough. 

4. Shape the dough into a disk and cover with plastic wrap and refrigerate for 60 min or freeze for 30 min. 

5. Preheat oven to 375 degrees, and line cookie sheets with parchment paper. 

6. Take the cookie dough out of the refrigerator and roll out the dough to 1/4 inch thick.

7. Using a round cookie cutter, cut out cookies, use the back of a piping tip to cut out the center circle, and place on a parchment lined cookie sheet.

8. Bake for 10-12 minutes or until the edges turn light brown and let the cookies cool completely.

9. Toast the coconut in a shallow large frying pan and heat until the coconut is smells toasted and a light shade of brown and set aside to cool - you can toast it in the oven too but I do it on the stove top so I keep an eye on it cause it can burn quickly. 

10. Pour an inch of water in a small saucepan and place on medium heat. 

11. Put the caramels, heavy cream, and salt in a heatsafe metal bowl and place over the simmering water and stir until the caramels are fully melted, and set aside to cool. 

12. Dip the cookies in the cooled caramel and place on parchment paper.

13. Pour the toasted coconut into the remaining caramel and stir until it is completely coated with the caramel.

14. Pack the coconut mixture onto the cookies making a gorgeous mound of coconut goodness - the messy part!

15. Put the chocolate and coconut oil in a microwave safe bowl and heat at 30 second increments until melted, glossy, and smooth.

16. Dip the bottoms of all of the cookies with the melted chocolate using a knife to remove the excess and place on a piece of parchment paper. 

17. Using the same knife drizzle the melted chocolate over the top of the cookies, and place in them in the refrigerator to set for 30 minutes to an hour. 

18. Enjoy!


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Alison made her debut on the competition baking show Sweet Genius. She is the host of Tasty Tour Treats, a travel and baking lifestyle web series on Playbill.com

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