Sugar Dish Me

"if you can read, you can cook" -my momma

Posts Tagged ‘cake

Carrot Cake Oatmeal Cream Pies

with 14 comments

carrot cake whoopie pies

Growing up, my sisters and I had a favorite book. I’m not sure my brothers ever cared much about it, though I KNOW it lived in the giant book basket that was perched next to the hearth, and I’m sure my mom must have read it to them. My mom read us lots of books.

Anyway, our favorite book was called Fanny and May, by Jon Buller (and NO, this has nothing at all to do with the giant loan conglomerate Fannie Mae, though they should probably read it and learn a few life lessons). Pleeeeeease tell me you’ve read this book.

If you haven’t read this book, you need to find it and commit it to your everlasting mind… stat. Download it to your kindle, search it on your nook, read it on your iPhone. I don’t care if you have no small children in your life. It’s THAT crucial. I promise.

In this book, a sugar obsessed elephant named Fanny lives with her mom and her little sister, May, in a house made of CAKE.

That’s right. I said cake.

So in the story, published in 1984 because that year helps this next part make sense, Fanny and May’s mom (also an elephant… a very fit elephant) marches through the cake house in leg warmers, a leotard, and a fuzzy headband and says she is heading out to aerobics class. If I lived in a cake house I guess I’d probably have to take like 17 aerobics classes a day, but I wouldn’t be caught dead in a leotard. My mom used to rock the leotard/leg warmer/fuzzy headband look in aerobics class at the Y when I was little. That’s because she is infinitely cooler than me.

carrots for cookies

Okay, so the elephant mom is heading out to aerobics class, and the last thing she says to the girls is, “And don’t eat the house!!!!”

Ummmmm… I don’t know about you, but if I told my kids not to eat the house made of cake while I left for an unspecified amount of time, I’m pretty sure they would do exactly the opposite.

set up to bake carrot cake cream pies

When mom is away, elephant girls will play! It wasn’t long before cakey cravings got the best of Fanny and she just had to lick the house frosting.

flours and oats

May tries to tell Fanny that licking the frosting is a sliiiiiiiipery slope. Very slippery. Because only a teensy percentage of us possess the willpower to have just one tiny taste of some kick ass frosting (though I’m wondering… does house cake stay fresh? Does the frosting melt in the sun? Does it freeze like wedding cake? What kind of foundation do you build it on? So many questions…).

Of course, Fanny does not listen to May. If she did this would be a really boring story.

beat the butter and sugars

Fanny tempts fate, licks the frosting, licks some more frosting, has a bite of cake, and then CAN’T STOP EATING THE CAKE.

Before she knows what has happened, Fanny eats the whole house.

And then May is all like, “What’d you do that for, Fanny? Why can’t you be more like me and exhibit some freaking self-control? Mom is going to kill you.”

beat in the eggs

Fanny starts to worry, though thinking back, I’m not sure how she wasn’t in a sugar coma. Maybe elephants metabolize cake better than I do?

So here’s the best part of the whole story: Fanny’s like, “Whatever, May. You’re such a goody two-shoes. What kind of elephant girl doesn’t WANT to eat a house made of cake? Gah.”  And then! She jumps on her skateboard and heads to the wishing well. In case you couldn’t tell, that’s my favorite part.

dry to wet ingredients

When Fanny gets to the wishing well she waits in line for a while, hoping she can fix the problem before her mom gets done working out. There’s this creepy man in line right in front of her and when it’s his turn, he throws his coin in the wishing well and does the WORST THING EVER.

He says, “I wish for there to be no more wishing well!” Then he cracks up laughing in Fanny’s face.

I mean, who does that?! I suppose, in the real world, someone would probably commandeer a wishing well and ruin the fun for the rest of us. There is no way a wishing well could ever exist peacefully in the center of a small town. But I still think it’s a pretty crummy thing to do to a little girl on a skateboard, for crying out loud.

stir in carrots

Poor ‘ol Fanny makes her way back home, dreading the conversation she’s going to have to have with her mother.


P.S. Before I finish with storytime here, I’d like to note that the above photo is a very clear picture of What Not To Do when making these cakey little cream pies. DO NOT shape, smush, or flatten out the dough. Just let it be weird and rounded and ugly. You’ll be glad I warned you when you make these.

carrot cake oatmeal cream pies

When Fanny arrives home, her mother and sister are busy baking new bricks of cake to rebuild the house. The mom was pretty nice about it. Probably nicer than I’d be if my kids destroyed our home. Maybe she had really good insurance? At any rate, I always felt sort of bad for Fanny. We all know what it feels like to totally lose control and eat the whole house.

Moral of the story? You can’t have your house and eat it, too.

Carrot Cake Oatmeal Cream Pies (adapted from THIS recipe at Cookin Cowgirl)

4 tablespoons unsalted butter, at room temperature

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

1 1/2 cups old fashioned oats, divided

3/4 cup all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cloves

2 medium carrots, peeled and grated

Pre heat the oven to 350. Butter a cookie sheet or line it with parchment paper.

Beat the butter and sugars together until they are fluffy and smooth- this takes about 3 minutes. Add in the eggs, one at a time, continuing to mix until they are just combined. Blend in the vanilla.

Using 3/4 cup of the oats, make oat flour. Just pulse the oats in the food processor or blender until coarse crumbs are formed.

In a large bowl whisk together the oat flour, remaining oats,  all purpose flour, baking soda, cinnamon, ginger, nutmeg, salt, and cloves. Using a sturdy wooden spoon stir the dry mixture into the wet mixture. Then fold in the shredded carrots.

Drop the dough by the rounded tablespoonful onto the prepared cookie sheet. Do not try to flatten or shape the sticky cookie dough – you want the cream pie sandwiches to be fluffy and this dough has a tendency to spread in a tasty but not-so-pretty way.

Bake for 10 minutes and then let the cookies cool slightly before transferring to a wire rack to cool completely.

For the Cream Pie Filling

The Pioneer Woman says that marshmallow fluff tastes EXACTLY like the filling in a Little Debbie Oatmeal Cream Pie. That would be a great shortcut if you have it on hand. I used vanilla buttercream because I was out of cream cheese (a sin, I know). The original recipe calls for a cream cheese filling, which I bet would be amazing, considering cream cheese and carrot cake are practically best friends. So the cream cheese option is what I’m including for you here:

8 ounces cream cheese

1 stick unsalted butter, softened

2 teaspoons vanilla

2 cups powdered sugar **Note: Again, I haven’t tried the frosting part of this recipe, but if it were me, I’d cut the sugar and the cream cheese in half.  Annnnd I’d sift the powdered sugar. If your frosting seems too thick, add heavy cream a teaspoon at a time until the consistency is where you want it. Okay. I’m done.**

Beat together the butter and cream cheese until smooth. Add in the vanilla. Then beat in the powdered sugar. Beat until the frosting is smooth and creamy. Spread a bit onto the flat side of half of the cookies. Sandwich the frosting between another cookie.


Written by Heather @ Sugar Dish Me

September 21, 2012 at 4:27 pm

Posted in Sugar

Tagged with , , , , , , , ,

Kit Kat Cake

with 29 comments

Let me start by saying that I can’t take credit for this cake.

I’ve seen it about 436 times on Pinterest.

But my Andrew turned 12 and asked me for a cake covered in candy. I don’t really know what exactly he had in mind, but this immediately jumped into my brain full speed ahead. I used THIS VERSION of the recipe from Recipe Girl, with only a couple of minor adjustments.

I need you to know that this is hands down THE BEST CHOCOLATE CAKE I have ever had. I am not even kidding. It’s a dressed up box cake mix- I started with Duncan Hines Devil’s Food and then followed Recipe Girl’s measurements and baking instructions to the letter. She was spot-on.

I changed the frosting because her chocolate buttercream called for melted chocolate chips and I didn’t have any. So I used her recipe for buttercream frosting (lighter than the one I usually make and YUMMY) but sifted in 3/4 cup cocoa powder at the end in place of the melted chocolate chips. It was a major frosting victory.

After I smacked Chad’s knuckles with the spatula a few times for trying to steal chocolate buttercream(at one point he snatched the whole mixing bowl when my back was turned and tried to run off with it), I finally got my two layers of cake stacked and iced.

The original recipe also called for Giant Kit Kats. In the interest of not wasting a tank of gas going from store to store AND also to avoid spending $17 on candy, I went with the snack size Kit Kat bars. They are wrapped in two’s – like what you would get in your candy bag on Halloween. I used most of two 12 packs (** make sure you buy enough! I made the mistake of trying to eyeball how far my Kit Kats would go and came up short. So we had to stop at the grocery store on the way to my mom’s and I completed cake decoration with the plate in my lap while we drove down the road**). The Kit Kat’s on my cake don’t have as much height as they do on Recipe Girl’s, but it was plenty.

We loved this cake!!!

How I Made It


  • 1 box of Duncan Hines Devil’s Food Cake Mix
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoons canola or vegetable oil
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 4 large eggs


  • 1 stick salted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 16 ounces powdered sugar, sifted
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3/4 cup unsweetened cocoa powder, sifted


  • 2 (12 packs) of Snack Size Kit Kat bars
  • 12.6 ounce bag of M&M’s

Pre-heat the oven to 325. Grease and flour two 9 inch round cake pans and line six cups of your muffin pan with paper liners (there is enough batter here for the cake AND six cupcakes).

In a large bowl whisk together the cake mix, flour, sugar, and salt. Using an electric mixer, beat in the water, oil, vanilla, sour cream, and eggs on medium for about 2 minutes.

Fill the six cupcake liners to 3/4 full. Then distribute the remaining batter evenly between the prepared cake pans. The cupcakes will bake for about 25 minutes. The cakes will bake for 35-40. Check them with a toothpick inserted into the middle; it will come out clean. Cool the cakes completely before frosting.

To make the frosting, beat the butter and cream cheese together until smooth. Add in the powdered sugar in a little at a time, beating on low speed. Slowly pour in the milk and vanilla. Beat until the frosting is smooth and everything is evenly incorporated. Then gradually beat in the cocoa powder. Add a splash or two of milk if the frosting is thicker than you’d prefer.

Once the cakes have cooled, situate the first layer on a serving platter or cake stand and frost the top and sides. Gently set the second layer on top of the first and then frost the top and the sides. Place the kit kats around the sides of the cake, leaving just a little gap in between each one. Be sure to place them so part of the Kit Kat bar sits above the top of the cake, creating a “fence” that holds in the M&M’s. Space them evenly. Sprinkle the M&M’s over the top, adding more and more and making sure they are evenly distributed. Use the whole bag; it looks great with a big pile of candy in the middle! A few of our birthday guests thought the cake was a big bowl of candy!

Written by Heather @ Sugar Dish Me

May 7, 2012 at 2:04 pm

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