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- Paperback: 176 pages
- Publisher: Skyhorse Publishing; 1 edition (October 8, 2013)
- Language: English
- ISBN-10: 1626360383
- ISBN-13: 978-1626360389
- Cover price $16.95
ABOUT LICK THE BOWL GOOD
No meal is complete without dessert! Popular food blogger Monica Holland brings you an enticing collection of comforting homemade classics with a modern twist. Find inspiration in her fun, whimsical recipes that reinvent old favorites and create exciting new flavor combinations.
Enjoy dozens of irresistible recipes from:
Grandma’s chocolate layer cake
Cream cheese swirl snickerdoodle blondies
Hummingbird cupcakes with mascarpone frosting
Pumpkin pie cake
Blueberry vanilla yogurt popsicles
Oreo stuffed chocolate chip cookies
Brightened with full-color photography throughout, the carefully tested recipes are not only gorgeous to the eye, they’re achievable for both the experienced baker and those just venturing out into the wonderful world of baking.
Whether you need a bake sale treat or are having a midnight cravings for milk and warm-from-the-oven cookies, Lick the Bowl Good is sure to satisfy your sweet tooth.
Monica Holland is a food blogger and photographer who loves to cook, but has a true passion for baking. She is an obsessive collector of cake stands, cookbooks, and bakeware, and she loves to share her sweet creations with friends and family. Recipes from her blog Lick the Bowl Good have been featured on the Huffington Post, People.com, and theKitchn.com.
- Baking Essentials: Tools Of The Trade
- Baking Essentials: Ingredients
- Getting Started: How To Use This Book
- Brownies, Blondies And Bars
- Pies And Tarts
- Puddings And Creams
- Breakfast Sweets
The recipes in this book are super easy to follow, and I didn’t notice any unusual ingredients that would be hard to find. The huge, colorful photos in this cookbook are spectacular, they will make your mouth water. Each recipe is accompanied by a photo, as well as a very brief blurb with a bit of history on the recipe. There are also some baker’s notes and tips scattered throughput the book. Recipes I’m planning on trying first include Fresh Strawberry Cake, Banana Pudding Cheesecake, Brown Sugar Shortbread, Snickerdoodle Creeam Cheese Blondies, and Cranberry Orange Bread, to name but a few. If planning future editions I can only make two suggestions – the inclusion of prep and coking time, and placing a list of the recipes included in each chapter at the beginning of that chapter. This cookbook would be great for anyone that enjoys baking or serving desserts.
Here’s a yummy sounding recipe, courtesy Lock The Bowl Good.
Oreo Cheesecake Cupcakes Recipe
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 24 Oreos
- 1 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1 cup prepared coffee, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3-4 cups powdered sugar
- 14 Oreos, finely crushed in food processor
- 24 Oreos
FOR THE FILLING:
• Combine the cream cheese, vanilla, and powdered sugar in a medium bowl and mix well until blended and smooth.
• Transfer the mixture onto a piece of plastic wrap and shape into a log about 11/2 inches in diameter.
• Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until slightly firm, at least 2 to 3 hours.
• Once cream cheese log is sufficiently chilled, unwrap it and slice log into 24 equal pieces. If it’s still too soft, you can scoop it instead. You need about 1 to 2 teaspoons of cream cheese mixture per cupcake. Keep it chilled until you’re ready for it.
FOR THE CUPCAKES
• Preheat oven to 350°F. Line cupcake tins with 24 paper liners. Place an Oreo in the bottom of each liner and set aside.
• In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients thoroughly.
• Add the oil, cooled coffee, vanilla, and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain.
• Place one tablespoon of cupcake batter over the Oreos. Place cream cheese on top of that, then evenly divide the rest of the batter over the cream cheese between the 24 muffin tins.
• Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the cake (not the cream cheese center) comes out clean. Allow to cool for 10 minutes, then place them on a rack to cool completely.
FOR THE BUTTERCREAM:
• In a large bowl, cream the butter, shortening, vanilla, and milk together until light and fluffy.
• Slowly add the powdered sugar, one cup at a time until desired sweetness is achieved, anywhere between 3 and 4 cups.
• Mix in crushed Oreos until well combined.
• If your frosting is too thick, add an additional tablespoon of milk to thin. If it’s too thin, add more sugar until it’s the texture you want.
• Pipe or mound frosting over cooled cupcakes. Top with more Oreos for garnish.
• Enjoy at room temperature.
Makes 24 cupcakes.
The cream cheese mixture needs to be made ahead of time and chilled prior to making these cupcakes. This step can be made up to 3 days in advance.
THIS GIVEAWAY IS NOW CLOSED.
ONE winner will receive their own copy of Lick The Bowl Good.
HOW TO ENTER. (MANDATORY)
To enter leave a comment on this post telling me one thing that when you’re make it you can’t resist licking the bowl.