Cakespy Cooking


by New Day Producers

Posted on November 28, 2011 at 12:00 PM

Updated Thursday, Dec 22 at 2:27 PM

Here at New Day we’ve enjoyed many types of desserts but that doesn’t stop us from exploring even more tasty options! Jessie Oleson of Seattle-based "Cakespy" is all about exploring and she shares the fruits of her "research" in the new cookbook: "Sweet Treats for a Sugar-Filled Life." Writer and illustrator Jessie Oleson came to share some of her recipes.

For information on Cakespy visit:
Red Velvet Cake Shake

1 slice Red Velvet Cake
2 scoops Ice Cream, very large scoops, good flavor choices might be vanilla, caramel swirl or strawberry)
3⁄4 cup Milk
Step 1
Put all of the ingredients into a blender Blend until the shake has reached your desired consistency – less if you like little bits of cake in your shake, longer if you like a smoother texture.


Step 2
Add more ice cream for a thicker shake or more milk for a thinner one.

Thanksgiving Leftover Cranberry Sauce Bar Cookies

Step 1
Preheat oven to 375 degrees F. Grease a 9 x 13 inch pan.


3⁄4 cup Unsalted Butter, softened
1⁄3 cup Sugar
Step 2
In a stand mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes, scraping the bowl as needed.


1 1⁄2 cups All-Purpose Flour
1⁄4 teaspoon Salt
Step 3
Add the flour and salt and mix on low speed until a soft dough forms.


Step 4
Press the dough evenly into the bottom of the prepared pan, forming the edges about ½ inch up the sides of the pan.


Step 5
Bake in the center of the oven for 12 to 15 minutes, until the crust is golden and set.


Step 6
Let cool on a wire rack.


Step 7
Reduce the oven temperature to 325 degrees F. Meanwhile, prepare the filling.


1 cup Light Corn Syrup
3⁄4 cup Packed Brown Sugar
2 tablespoons Unsalted Butter
1 teaspoon Vanilla Extract
Step 8
Reduce the oven temperature to 325 degrees F. Meanwhile, prepare the filling.


Step 9
Continue stirring over medium heat until it bubbles around the edges but has not quite reached a boil.


Step 10
Remove the mixture from the heat and let it cool for about 10 minutes, stirring occasionally to speed the cooling process.


2 large Egg, beaten
Step 11
Then, whish in the beaten eggs, stirring vigorously.


Step 12
Set aside.


1 1⁄4 cups Cranberry Sauce, or 1 cup dried cranberries
1 1⁄2 cups Nuts, toasted, or your choice (i prefer salted mixed nuts)
Step 13
Spread the cranberry sauce evenly on top of the baked and cooled crust. If you are using dried cranberries, scatter them evenly. Scatter the nuts on top of the cranberry layer.


Step 14
Pour the liquid mixture over everything. It is a thick mixture – try to pour it so that you get even coverage over the other toppings. If needed, use a spatula to distribute it, but be gentle so that you do not tear up the bottom crust layer.


Step 15
Bake for 45 to 50 minutes, or until the filling is lightly bubbling on the sides and looks firm in the middle. Let cool thoroughly before cutting – the filling will continue to firm up as the bars cool.