Black and White Wedding Bell Cookies with Bows

wedding bell cookies with bows

 

 

Ding dong ding dong!

 

I made these black and white wedding bell cookies for an old high school friend named Taryn :) She’s my very first customer!

 

I didn’t have a double bell cookie cutter, so I took a cue from other cookiers and made it out of one. Can you see where I joined them?

 

 

wedding bell cookies using one bell cookie cutter

 

I got a little worried as they started to bake… you see they spread a little, even after freezing the dough for 10+ minutes. But alas, they came out fine.

 

wedding bell sugar cookies

 

The thing that took the most time was the writing. I chose “Parisienne”. I still don’t have my kopykake so I tried my best to mimic the style with the whispy “M” with only pure hope and good intentions. 😛

 

parisienne font M

 

 

 

Yeaaaaaaaaa, not QUITE exactly there LOL! I’ve always been scared to write cursive and this project, of course, reminded me why.

 

#1 How the hell do these people write such fluid lines without the icing being too runny?!

#2 How the hell do these people keep their piping tip from clogging ever 30 seconds?

 

Like, how? And lord knows I didn’t want to do trace the M onto tissue paper, and then trace what I wrote onto the cookie. (For anyone confused, check out the tissue paper method over at SweetAmbs). That’s ok for a few, but honestly, I was way too lazy to do that for all 40! And my food pen is way too thick anyhow.

 

Soooo, that’s why I broke down and bought a kopykake. As soon as it comes in the mail, I’m gonna do the most obnoxious happy dance the world has ever seen. I might marry it.

 

But in the meantime, I do what I can :) Perfection takes time and practice, and I’ve only been decorating for 4 months. It’s a short amount of time, but I’m very proud of what I’ve done regardless. 

 

black and white wedding bells with bows

 

 

My favorite part are the cute, little red bows. I went to Michael’s and picked out the sheer red ribbon, cut about 4 1/2-inch pieces, and tied them in a bow. Honestly, that part took me quite a while because it ain’t easy tying such little pieces of fabric! And of course, I ended up running out of ribbon midway through and had to go get more during the work week, haha. But I think it was absolutely worthwhile. Like, who wouldn’t like those bows?

 

All in all, I had a wonderful time making these. It was such a great learning experience on so many levels. The writing, the cookie cutter mash, the bows. All of those steps were completely new for me and I just pushed forward on my little cookie journey, trying new things.

 

I’m so grateful that Taryn liked my past work enough to ask me to do cookies for such a special occasion. So if you’re reading this, Taryn, thank you! I’ll make desserts for you anytime you need them :)

Banana Pudding Cupcakes with Silky Whipped Cream Frosting

Banana Pudding Cupcake Recipe - Golden vanilla cupcakes filled with sweet, all-natural banana pudding and topped with a silky, thick whipped cream frosting. Yum!

 

Banana Puddin’ Cupcakes. Homemade. From freakin’ scratch, kid. Yes, even the pudding surprise on the inside.

Can we just take a moment to appreciate these cute, little things? I made these on a whim, wanting to use up some ripe bananas I had on deck. (Bananas on deck, ya’ll! Yea, I’m corny lol). 

 Banana Pudding Cupcakes Recipe - Golden vanilla cupcakes filled with sweet, all-natural banana pudding and topped with a silky, thick whipped cream frosting. Yum!

 

These banana pudding cupcakes are surprisingly very easy to make. All you gotta do is bake some everyday yellow cake (I used King Arthur Flour’s Golden Vanilla Cake recipe), hollow out the middle, fill it with some homemade puddin’, and top it off with whatever kind of frosting you want! Please, this is important: do not use store bought-pudding. What’s even in that stuff, anyway?

 

But I do have a stern suggestion, and that’s to use this silky whipped cream frosting from Jo-Lynn at allrecipes (recipe at bottom of page). I swear to the lord on high, this is the BEST whipped cream frosting I’ve come across so far. I knew I wanted a whipped cream frosting (because hello, it’s banana pudding), but I was worried about the frosting getting all slumpy and weird after a few days. It was either eat all 12 cupcakes the same day so I didn’t wake up to ugly cupcakes, or find a recipe that would still give me the whipped cream texture but hold it’s shape. I chose the latter and I saved a few pounds! Yay! Why does it work? Check the recipe below!

 Banana Pudding Cupcake Recipe - Golden vanilla cupcakes filled with sweet, all-natural banana pudding and topped with a silky, thick whipped cream frosting. Yum!

 

[If you decide to make these babies, be sure to tag @rockthewhisk on Instagram and Twitter, use the #rockthewhisk hashtag, and post a lil sumn’ sumn’ on the facebook page! I would be so thrilled to see others taste what I taste!]

 

How to Fill a Cupcake the easy way! - Rock the Whisk

 

How to Fill a Cupcake the easy way! - Rock the Whisk

 

Banana Pudding Cupcake Recipe - Golden vanilla cupcakes filled with sweet, all-natural banana pudding and topped with a silky, thick whipped cream frosting. Yum!

 

See? It’s easy peasy. I used my straight-forward, homemade pudding recipe that uses four main ingredients you probably have in your house right now: flour, sugar, evaporated milk, and bananas. You can even substitute the banana for chocolate and then you’ll have ::drum roll:: delicious chocolate pudding. Follow the recipe below and let me know what you think in the comments :)

Oh yea, there’s even a long pin at the bottom of this post, so Pin It!

 

Banana Pudding Cupcakes with Silky Whipped Cream Frosting
Yields 12
Golden vanilla cupcakes filled with sweet, all-natural banana pudding and topped with a silky, thick whipped cream frosting. Yum!
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Prep Time
30 min
Cook Time
40 min
Prep Time
30 min
Cook Time
40 min
For the Cake
  1. 1 cup sugar
  2. 1 2/3 cups all-purpose flour
  3. 1 1/4 teaspoons baking power
  4. 1/2 teaspoon salt
  5. 3/4 cup unsalted butter, soft
  6. 1/3 cups milk, room temperature
  7. 1 teaspoons vanilla extract
  8. 2 large eggs
For the Banana Pudding
  1. 1/2 cup sugar
  2. pinch of salt
  3. 3/4 cups evaporated milk
  4. 1/2 cup water
  5. 1 ripe banana
For the Silky Whipped Cream Frosting
  1. 1 8oz package of cream cheese, softened
  2. 1/2 cup sugar
  3. 1 1/2 teaspoon vanilla extract
  4. 2 cups heavy whipping cream, cold
  5. 12 vanilla wafers for garnish.
For the Cake
  1. Preheat oven to 350°. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla.
  2. In a separate bowl, combine dry ingredients. Alternate adding the dry ingredients and the milk to the butter mixture and stir to combine.
  3. Line the cupcake tins with your favorite cupcake liners and fill 3/4 full. Bake for 20 minutes, or until a toothpick comes out clean.
  4. Once cooled, hollow out the middle, being careful to leave cushion of cake at the bottom. I like to press my 1M piping tip about halfway through and take out the cake with clean fingers.
For the Banana Pudding
  1. In a small saucepan, combine the dry ingredients and slowly add evaporated milk and water. In a small bowl, mash the ripe banana and add it to the saucepan. Cook mixture on low heat for 20 minutes, stirring constantly. The mixture will boil slightly and thicken. Be careful not to burn the bottom and be aware that the mixture will thicken even more once you remove it from heat and let it stand.
  2. Once thickened, fill the hollowed cupcakes with your fresh banana pudding.
  3. Stand back in awe of how easy that was.
For the Silky Whipped Cream Frosting
  1. In a cold bowl, combine cream cheese, sugar, vanilla extract and almond extract until fluffy. While the mixture is mixing, pour in heavy whipping and whip until stiff peaks form, about 5-7 minutes.
  2. I like to frost cupcakes using my 1M tip to make those pretty, open rose swirls :)
  3. Garnish with vanilla wafers and you're done!
Notes
  1. Place your whisk and bowl in the freezer for 15 minutes before mixing the frosting ingredients.
Rock the Whisk http://rockthewhisk.com/

 Banana Pudding Cupcake Recipe - Golden vanilla cupcakes filled with sweet, all-natural banana pudding and topped with a silky, thick whipped cream frosting. Yum!

Peanut Butter Cheesecake Bars with Chocolate Ganache and Chocolate Cookie Crust

 Peanut Butter Cheesecake Bars Recipe - A smooth peanut butter cheesecake meets a homemade chocolate cookie crust, topped with a decadent chocolate ganache.

 

 What do you do when you bake your chocolate sugar cookies a little too long in the oven and they come out too hard?

Be resourceful and make a cookie crust, of course!

That was the inspiration behind making these peanut butter cheesecake bars with chocolate ganache. That, and an insane craving for peanut butter. This peanut butter cheesecake is so creamy and dense– it pairs perfectly with the crunch of the buttery, chocolate crust. Top it with a smooth, rich ganache and you’ll never need to look for another peanut butter cheesecake recipe again.

 

Trust me. It’s that good.

 

I ate a nice, big ol’ piece while watching House of Cards and I had the best day ever.

 

First, to make the chocolate cookie crust, I crushed up the cookies I was intending to use for another project in a plastic bag, using a rolling pin. Don’t feel bad about a bad batch of cookies, especially if they haven’t burned. Honestly, I wouldn’t be able to forgive myself if I threw them in the trash. Not only is it a huge waste of food, but I worked very hard on making that dough! I’ll be damned if I don’t use it somehow. LilaLoa even crushes her oops-I-left-them-in-the-oven-too-long cookies and makes brownies!

Mix the crumbs with melted butter and press it into a greased pan.

Next, mix the cheesecake ingredients in the bowl…

 

How to make Peanut Butter Cheesecake Bars - Rock the Whisk 

Lay it on top of your crust…

 

How to make Peanut Butter Cheesecake Bars - Rock the Whisk

Yum.

 

Put it in the oven, and wait as patiently as you can.

 

TIP: While I don’t have photos of this step, it’s important to bake your cheesecake with a pan of water on the rack below. This will help keep your cheesecake from cracking on the top.

 

I don’t have pictures of my ganache in-the-making, but I will include the steps in the printable recipe card below.

 

Now eat! You’ve earned it.

 

Peanut Butter Cheesecake Bars Recipe - A smooth peanut butter cheesecake meets a homemade chocolate cookie crust, topped with a decadent chocolate ganache.

Take a bite.

 

 

 

Peanut Butter Cheesecake Brownies with Chocolate Ganache
Serves 16
A smooth peanut butter cheesecake meets a homemade chocolate cookie crust, topped with a decadent chocolate ganache.
Write a review
Print
Prep Time
40 min
Cook Time
4 hr
Total Time
4 hr 40 min
Prep Time
40 min
Cook Time
4 hr
Total Time
4 hr 40 min
For the chocolate cookie crust
  1. 2 cups chocolate cookies, crushed (I prefer homemade!)
  2. 1/4 cup unsalted butter, melted
For the peanut butter cheesecake
  1. 32 ounces cream cheese, softened
  2. 3/4 cup brown sugar, packed
  3. 3/4 cup sour cream
  4. 2 teaspoons vanilla extract
  5. 4 eggs
  6. 1 cup creamy peanut butter
For the chocolate ganache
  1. 3/4 cup heavy cream
  2. 6 ounces bittersweet chocolate (I used Ghirardelli brand)
  3. 1 tablespoon sugar
To make the crust
  1. Preheat oven to 350°F. Grease a 9-inch square pan.
  2. Combine melted butter and crushed cookies, and press into square pan. I tend to combine the butter and cookies in the same small pot I used to melt the butter.
  3. Once cookies are pressed evenly into pan, bake for 10 minutes in preheated oven and set aside to cool.
To make the peanut butter cheesecake
  1. In a large mixing bowl, place softened cream, sour cream, and brown sugar.
  2. Beat until smooth. Mix in vanilla extract.
  3. Add eggs one at a time, mixing after each addition. Stir in peanut butter until smooth.
  4. Pour cheesecake filling into crust, spread evenly, and bake for 15 minutes. TIP: to keep cheesecake from cracking on the surface, place a large cookie sheet 3/4 full of water in the rack below the cheesecake as it bakes. As the water heats, the steam will rise and help the cheesecake stay smooth.
  5. Reduce oven temperature to 200°F and bake for 2 hours, or until center is firm and cheesecake no longer looks wet.
  6. Remove cheesecake from oven and run a knife around the edges of the pan.
  7. Turn off the oven and put cheesecake back in oven for 2 hours. This will make your cheesecake creamy and smooth.
  8. Remove the cheesecake, cover with plastic wrap, and chill overnight in the refrigerator.
To make the chocolate ganache
  1. In a medium saucepan, stir the heavy cream, chocolate, and sugar on low heat until the chocolate is completely melted and smooth. Be careful not to overheat!
  2. Cool slightly and pour over your cheesecake that has had time to chill in the refrigerator overnight.
  3. Put back in the refrigerator so the ganache has time to set.
  4. Run a knife along the pan
  5. Eat!
TIPS
  1. As stated, to keep cheesecake from cracking on the surface, place a large cookie sheet 3/4 full of water in the rack below the cheesecake as it bakes. As the water heats, the steam will rise and help the cheesecake stay smooth!
  2. For easy clean up, crush your cookies in a sealable plastic bag.
Rock the Whisk http://rockthewhisk.com/

 

Peanut Butter Cheesecake Bars Recipe - A smooth peanut butter cheesecake meets a homemade chocolate cookie crust, topped with a decadent chocolate ganache.