Tag: Chocolate

No Bake Ice Cream Loaf Cake

We are officially in the dog days of summer. And today I am sharing a dessert that doesn’t require you to turn on your oven or put forth much effort, perfect these hot and humid days. It only requires 2 ingredients – 5 if you are feeling fancy. What is it… An Ice Cream Loaf Cake.

While I have seen recipes for ice cream cakes that involve baking the loaf cake from scratch using a store-bought loaf cake works just as well. I opted to use an Entenmann’s All Butter Loaf Cake, but you could also use a frozen one. As for the ice cream, your favorite flavor works best. I decided to go with chocolate and vanilla.

The first thing I did was slice the loaf cake into thirds. To make slicing the cake a bit easier and to reduce the number of crumbs I refrigerated the cake for about an hour.

After that, I laid the bottom of the cake in a loaf pan lined with plastic wrap. To line the pan, I placed one piece of plastic wrap vertically and another horizontally to ensure the corners of the cake would be covered. Next, I spread about 1 ½ cups of ice cream over the cake. You want a nice layer of ice cream but not so much that it starts to overflow from the sides once the cake is fully assembled. To make spreading the ice cream easier I let it sit at room temperature for about 5-10 minutes. You don’t want it so soft that it becomes a soupy mess, just enough to make it easy to spread. I repeated these layers with the middle slice of the cake and more ice cream. Finally, I topped the cake with the top third and wrapped it tightly with the plastic wrap and placed it in the freezer overnight.

While I could have enjoyed the cake as is I decided to get a little fancy and topped it with a quick and easy chocolate ganache and sprinkles. What’s ice cream without sprinkles??? To make the ganache I stirred together warmed heavy cream and chocolate chips until the chocolate melted. After letting it sit for a few minutes I poured it over the cake. I added some sprinkles on top and then popped it back in the freezer so the chocolate could set.

Once the chocolate was set it was time to enjoy a slice (or two)!

To make your cake really unique use a flavored loaf cake. Think marbled, chocolate chip, lemon, etc. A lemon loaf cake with a raspberry sorbet would be the perfect refreshing treat for these warmer months!

No-Bake Ice Cream Loaf Cake

Ingredients:

1 store-bought loaf cake, chilled*

2-3 cups ice cream, softened

1/4 cup heavy cream

1/2 cup semi-sweet chocolate chips

Sprinkles

*You could also use a frozen loaf cake; you may need to let it thaw slightly before slicing though

Directions:

Line a loaf pan with plastic wrap – horizontally & vertically. Any size loaf pan works, just make sure it’s big enough to fit the cake you’re using. If you opt to use a frozen loaf cake, use the pan the cake comes in.

Slice the cake into thirds horizontally so you have three pieces about the same thickness.

Place the bottom piece of the cake into the prepared loaf pan. Spread half of the ice cream over the cake. Repeat these layers with the middle piece of the cake and the remaining ice cream. Finally, gently press the top of the cake onto the ice cream. Cover tightly with the plastic wrap and freeze for a few hours (or overnight) so the ice cream can set.

Just before serving the cake place the chocolate chips in a heatproof bowl. Heat the heavy cream in the microwave or stove until it’s steaming (but not boiling). Pour the heated heavy cream over the chocolate chips. Let it sit for a few minutes and then stir together so the chocolate chips can melt. Once the mixture is smooth let it sit for about 5 minutes so it can thicken.

Remove the cake from the freezer and unwrap. Slowly pour the ganache over the cake. Spread the chocolate evenly over the cake using an offset spatula. Top with sprinkles and then place the cake back in the freezer – unwrapped – for 10-15 minutes so the chocolate can harden.

To serve, carefully remove the cake from the pan and plastic wrap then slice. Store leftovers in the freezer for 3-5 days.

Recipe first appeared on Bead Yarn & Spatula.

Raspberry Almond Cake with Chocolate Frosting

Hi there… It’s been a while! I have been baking, but I haven’t really been baking anything new to share. I did tweak a Blueberry Crumb Muffin recipe that was quite yummy that I intended on sharing, but didn’t photograph so it didn’t become a blog post. I’ll have to whip up a batch soon to share especially since berry season is right around the corner. I’ve also been doing quite a bit of crocheting. I used up most of my remnant stash of Bernat Blanket Yarn to create a colorful granny square blanket. I’ll be sharing that soon. I’ve also been working on a sunburst granny square cardigan for myself. Full disclaimer, I’ve been working on it for over a year. I go through bursts of making the squares and then take a break. I believe I am only a few squares away from having enough to start stitching it together so hopefully it doesn’t take me another year to complete. But today I am sharing a cake where all the flavors work perfectly well together. A Raspberry Almond Cake with Chocolate Frosting. So, if you like chocolate-covered almonds, raspberry truffles, any almond dessert, etc. this cake is for you!

To start I made the raspberry curd. Yes, raspberry curd. While most people think of citrus –especially lemon – when it comes to curd you can pretty much make curd with any fruit. The steps are basically the same you may just have to adjust the amount of sugar you use depending on the sweetness of the fruit. Once the curd was done, I let it cool in the refrigerator overnight so it could thicken.

For the cake, I used a white cake mix that I doctored by adding in buttermilk, sour cream, vanilla extract and a decent amount of almond extract to get the perfect almond flavor without it being too overpowering – a full tablespoon. You may think this is too much, but any less and the almond flavor won’t stand out. I wanted the flavors to complement each other but also to stand out on their own.

Any to top it all off a simple chocolate buttercream frosting. Perfectly chocolatey without being overly sweet! I may have enjoyed a few spoonful’s of the leftover frosting.

Put all those together and you have a cake that may just become your go-to when looking for something special but not too difficult to make.

Raspberry Almond Cake with Chocolate Frosting

Ingredients:

Raspberry Curd:

11-12oz. Raspberries (frozen or fresh)

1 cup sugar

2 tablespoons lemon juice

6 egg yolks

1 stick unsalted butter, cubed

Almond Cake:

1 15oz white cake mix

3 large eggs, at room temperature

1/2 vegetable (or canola) oil

3/4 cup buttermilk, at room temperature

1/3 cup sour cream, at room temperature

1 tablespoon almond extract

1 teaspoon vanilla extract

Chocolate Buttercream:

2 1/2 sticks unsalted butter (1 1/4 cups), at room temperature

3 1/2 cups confectioners’ sugar

3/4 cup cocoa powder

5 tablespoons heavy cream, at room temperature

1/4 teaspoon salt

2 teaspoons vanilla extract

Fresh raspberries and sliced almonds for decorating, optional

Directions:

For the Raspberry Curd: In a medium saucepan combine the raspberries and the lemon juice. Cook on medium low heat until the raspberries begin to burst, and you can smash them. Once the raspberries are mostly liquid press them through a fine mesh sieve to remove the seeds. Allow it to cool.

In a medium saucepan lightly beat the egg yolks and then add in the sugar. Whisk the eggs yolks and sugar together until well combined. Then whisk in the cooled raspberry mixture. Cook on low heat whisking constantly until the mixture thickens and coats the back of a spoon. Remove from the heat and whisk in the cubed butter until it has completely melted. Strain the curd through a fine mesh sieve into a heatproof bowl. Allow it to cool to room temperature and then place a piece of plastic wrap directly on the surface then cover the bowl and refrigerate for at least 2 hours or until the curd has thicken.

For the Almond Cake: In a large bowl add the cake mix, eggs, oil, buttermilk, sour cream and both extracts. Beat with a hand mixer on low for 30 seconds and then increase speed to medium and continue beating for about 2 minutes until the ingredients are well combined. Do not overbeat. Divide the batter among 2 8-inch cake round pans that have been sprayed with baking spray. Bake in a 350 F preheated oven for 26-28 minutes, or until a cake tester inserted in the center comes out clean.

Allow the cakes to cool in the pans for 15 minutes and then transfer to a wire rack to cool completely.

For the Chocolate Buttercream: In the bowl of a stand mixer fitted with the paddle attachment beat the butter on high speed until creamy. Scrape the sides of the bowl and then add the sugar, cocoa powder, heavy cream, salt and vanilla extract. Beat on low speed for about 30 seconds and then gradually increase the speed to high and beat for an additional minute until all the ingredients are well incorporated and the frosting has come together.

To assemble the cake: If necessary, level the cake rounds. Place one of the cake rounds on a cake board or cake platter, flat side down. Using the chocolate frosting, pipe a dam around the perimeter of this cake round. Fill the cake with the cooled raspberry curd (you will only need a little more than half of the curd). Place the other cake round on top, with the flatter side as the top of the cake. Crumb coat the cake with the frosting and then refrigerate for 10 minutes so it can set. Finish frosting the cake with the remaining chocolate buttercream. If you would like you could pipe swirls on top of the cake with the remaining buttercream and then top each with a fresh raspberry. If using, decorate the sides of the cake with almond slices by simply pressing them on.

Recipe first appeared on Bead Yarn & Spatula

Chocolate Turtle Cake

Around the holidays I always do what I have termed as marathon baking. Usually on December 22nd or 23rd I bake a bunch of cookies that I give as Christmas gifts. I have tried and true recipes that I make every year that I know are crowd pleasers and then I try one or two new ones to add to the mix. Last year one of those cookies was a Chocolate Caramel Thumbprint, essentially a Turtle candy turned into a cookie. And just in case you are not familiar, Turtles are candies made with pecans and caramel dipped in chocolate. The cookies were so good that I ended up making them again for New Year’s Eve. Which then got me thinking of making a cake reminiscent of the flavors and ingredients. Hence, today’s Chocolate Turtle Cake.

So, how are all the flavors incorporated into the cake? Well, two chocolate cake layers are separated by a generous layer of caramel whipped cream and then the whole thing is covered in a delicious chocolate frosting. And finally, decorated with chopped pecans and drizzled with caramel sauce. YUM!

Chocolate Turtle Cake

For the Chocolate Cake:

1 15.25oz box of chocolate cake mix (I used Duncan Hines Devil’s Food)

3 large eggs

1 cup coffee, cooled

1/2 cup vegetable oil

1/2 cup sour cream

1 teaspoon vanilla extract

For the Caramel Sauce / Caramel Whipped Cream:

14oz. package caramels*

1/2 cup evaporated milk

1/4 cup maple syrup

1 cup heavy cream

For the Chocolate Frosting:

2 cups sugar

1 14 oz. can evaporated milk

8oz unsweetened chocolate melted and cooled

Pecan halves and/or chopped pecans, to decorate the cake

*I used Kraft caramels

Directions:

Preheat oven to 350 F. Spray two 8-inch round cake pans with baking spray and set aside.

For the chocolate cake: In a large bowl combine the eggs, coffee, vegetable oil, sour cream and vanilla extract. Beat with a hand mixer on medium speed until well combined. Sift the cake mix over the mixture and beat the mixture on low speed until just combined. Divide among the prepared pans and bake in the preheated oven for 30-35 minutes, or until a cake tester comes out clean. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.

For the caramel sauce / caramel whipped cream: In a small saucepan combine the unwrapped caramels and evaporated milk. Over medium heat, stir constantly until the caramels melt and the mixture is smooth. Remove from the heat and stir in the maple syrup. Let cool.

Once the caramel sauce is cooled, add 1/4 cup of the sauce along with the heavy cream to a medium bowl and beat with a hand mixer on medium speed until stiff peaks form. Refrigerate the caramel whipped cream until ready to use. Set aside the remaining caramel sauce to drizzle on the cake.

For the chocolate frosting: Add the ingredients to a blender and blend on low speed for 1 minute and then switch to high speed and blend for another minute. The sound of the blender should change signaling that the frosting is done. Transfer the frosting to an airtight container and let sit at room temperature for 1 hour until thickened and spreadable.

To assemble: If necessary, level the cake layers. Place one of the layers on a cake stand or cake round. Transfer about 1 cup to 1 1/2 cups of frosting to a piping bag and pipe a dam around the bottom layer and then fill with the caramel whipped cream. You may have more whipped cream than you need. Place the second cake layer on top of the cake and crumb coat the entire cake. Refrigerate for about 30 minutes and then finish frosting the cake. With remaining frosting pipe decorate dollops on top of the cake. Drizzle some of the remaining caramel sauce on top of the cake as well and then decorate with chopped pecans along the sides of the cake.

Peanut Butter & Chocolate Marble Loaf Cake

This cake is very similar to the Banana & Chocolate Marble Loaf Cake I recently posted about. The only difference, you guessed it, is that I swapped peanut butter for banana. I think we can all agree that peanut butter and chocolate go together perfectly, if not, Reese’s Peanut Butter Cups would have been off the market years ago. That reminds me, my favorite Reese’s Peanut Butter Cups are back in stores, the Easter Egg ones. I don’t know what it is about those, but they just taste better. Maybe it’s because they don’t have the ridges that typical peanut butter cups have due to the wrapper they are in. Who knows! Back to today’s cake…

Once again, I used a yellow cake mix as the base for this loaf cake. After prepping the batter I divided it in half and mixed cocoa powder in one half and creamy peanut butter in the other. I used a 1/4 cup of peanut butter, but if you want a stronger peanut butter flavor, I suggest using a 1/3 cup. I then spooned the batter into my prepared loaf pan to create the marble effect.

After baking it I let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. And then it was time to slice and enjoy!

Peanut Butter & Chocolate Marble Loaf Cake

Ingredients:

1 15.25 box yellow cake mix (I used Duncan Hines)

eggs, water & oil per directions on box

1/4 cup creamy peanut butter*

2 tablespoons cocoa powder

*If you want a stronger peanut butter flavor use 1/3 cup

Directions:

Preheat the oven to 350 F. Spray a 9×5-inch loaf pan with baking spray and set aside.

Prepare the cake mix per the instructions on the box.

Divide the batter in half and stir the peanut butter in one half and the cocoa powder in the other.

Spoon the batters into the prepared one, alternating between each one. Use a butter knife to swirl the two batters together and tap the pan on the counter a few times to remove any air bubbles.

Bake 45-50 minutes in the preheated oven, or until a cake tester inserted in the center comes out clean.

Cool the cake in the pan for 15 minutes before removing and transferring to a wire rack to cool completely.

Store leftovers in an airtight container at room temperature.

Recipe first appeared on Bead Yarn & Spatula

S’more Cookie Bars

Happy National S’mores Day! S’mores… the perfect treat to make for the dog days of summer! I’ve shared all kinds of S’more desserts here (they are all linked below) and to celebrate the day today I am bringing you S’more Cookie Bars. They look like a blondie but have the texture of a cookie and are topped with melted chocolate and toasted mini marshmallows. YUM!

I started off by making the cookie base by whisking together the dry ingredients in one bowl and creaming together the wet ingredients in another. After combining them I reserved some of the dough and pressed the rest into a 9 x 9 – inch baking pan I lined with parchment paper in an even layer. I then topped the dough with chocolate chips, mini marshmallows and the reserved dough.

After baking in a 350 F preheated oven for about 30 minutes I transferred it to a wire rack to cool completely.

And then using the parchment paper I removed the bars from the pan and sliced them. Final verdict, they were delish and a nice alternative to your traditional s’more. It was almost like eating a deconstructed s’more.

Looking for more twists on the traditional s’more… Check out these recipes:

Pumpkin S’more Layer Cake

S’more Cupcakes

S’mores Chocolate Chip Cookies

S’more Brownie Bites

S’mores Icebox Cake

Malted S’mores Ice Cream

S’mores Brownies

S’mores Stuffed Chocolate Chip Cookies

S’more Cookies Bars

Ingredients:

1 cup flour

1 cup graham cracker crumbs

1/2 teaspoon baking powder

1/8 teaspoon salt

1 stick unsalted butter, at room temperature

3/4 cups light brown sugar

1 large egg, lightly beaten

1 heaping cup mini marshmallows

1 cup semi-sweet chocolate chips

Directions:

Preheat the oven to 350 F. Spray a 9 x 9-inch baking pan with non-stick spray and then line with parchment paper, leaving an overhang.

In a medium bowl, whisk together the dry ingredients – flour, graham cracker crumbs, baking powder and salt. Set aside.

In a large bowl cream together the butter and sugar using a handheld mixer on medium speed until the mixture is light and fluffy. Add the egg and continue beating until well combined. With the mixer on low, gradually add in the flour mixture until well combined.

Reserve 1/4 of the dough and press the remaining into the bottom of the prepared pan in an even layer. Top with the chocolate chips and marshmallows. Scatter the reserved dough in clumps on top. Try not to fully cover the chocolate chips and marshmallows.

Bake 25-30 minutes in the preheated oven until the cookie bar is set and the chocolate has melted and the marshmallows are toasted.

Transfer the pan to a wire rack to cool completely. Once cooled, used the overhang to remove from the pan and slice into 12 pieces. Store leftovers in an airtight container at room temperature.

Recipe from Seasons & Suppers

Marbled Pound Cake

If you can’t choose between a vanilla or chocolate cake, then a marbled cake is for you! And if you are thinking that it might be double the work because you have to make to separate batters that’s not the case at all. With today’s recipe I started off by making the vanilla batter and then dividing it in half and adding cocoa powder to one of them.

Once I had the two batters ready it was time to fill my prepared pan. I used a cookie scoop and a 1/4 cup measuring cup to drop alternating scoops of the vanilla and chocolate batter in the pan to get the marble effect.

After tapping the pan a few times on my counter to release any air bubbles I used a small off-set spatula to smooth the top of the cake. I then placed it on baking sheet and baked it in a 325 F preheated oven for 70 minutes.

After letting the cake cool in the pan for about 10 minutes, I transferred it to a wire rack to cool completely.  

And then it was time to slice it. And as cheesy as it sounds, I get a slight tinge of excitement when I bake a cake that is supposed to have a surprise inside or look a certain way and it works. The joys of baking! As you can see, the marble look was just about perfect with this loaf cake. Even more exciting though, was how delicious the cake was. I used to love the Marble Loaf Cake from Entenmann’s, but I feel like they changed their recipe because it doesn’t take like how I remember. Thankfully I have a replacement now that I can make myself.

I actually ended up baking two loaves and decided to slice the second one and freeze it. This is the perfect type of cake to freeze, it has no frosting and is moist but dense enough to withstand being frozen and thawed. I wrapped each of the slices in plastic wrap and then placed all of them in a resealable bag in my freezer. When I am ready to eat a slice, I will leave it out on my counter for a few hours so it can defrost.

Marbled Pound Cake

Ingredients:

1 cup flour

1/4 cup cake flour, sifted

1/2 teaspoon Kosher salt

2 sticks unsalted butter, at room temperature

1 1/2 cups sugar

2 tablespoons vanilla extract

3 eggs, at room temperature

1/4 cup buttermilk, at room temperature*

3 tablespoons Dutch-processed cocoa powder

*To make your own combine 1/4 cup whole milk with 1 teaspoon white vinegar. Let sit at room temperature for 15 minutes then stir to combine.

Directions:

Preheat the oven to 325 F. Spray a loaf pan with baking spray, or, lightly grease with butter and then coat with flour.

In a medium bowl whisk together the flour, cake flour and salt, set aside.

In a stand mixer fitted with the paddle attachment beat the butter of medium-high speed until creamy.

With the mixer on low add in the sugar. Continue mixing on low until the butter and sugar are incorporated. Increase the speed to medium and continue mixing until the mixture has become light and fluffy (about 5 minutes.) Scraping the sides of the bowl as necessary.

Add the vanilla extract. Reduce the speed to medium-low and add the eggs, 1 at a time, beating after each addition until just combined.

With the mixer on low speed, add the flour mixture in three parts alternating with the buttermilk.

Divide the batter in half and add in the cocoa powder to one half. Mixing well to incorporate it evenly among the batter.

Using a 2 ice cream scoops (or 2 1/4 cup measuring cups, or 1 of each) alternate scoops of the vanilla and chocolate batter into the prepared loaf pan. Tap the pan on the counter a few times to release any air bubbles and using a small off-set spatula or butter knife smooth the top of the cake.

Place the loaf pan on a baking sheet and baked in the preheated oven until a cake tester inserted in the middle comes out clean, about 70 minutes.

Let the cake cook in the pan for 10 minutes and then remove from pan and let cool completely before slicing.

Recipe from Zoe Francois

Hot Cocoa Bombs

Hot Cocoa Bombs became all the rage this winter. They were the perfect homemade gift to give anyone on your Christmas list. And while the holidays may be long over that doesn’t mean that drinking a nice mug of hot chocolate is. And truthfully since the rage has died down a bit it might be easier to get the molds needed to make these. I tried ordering them in early December and it was as if the internet was laughing at me because they weren’t in stock anywhere I checked. I was finally able to order them in early January. These are the ones I ended up getting.

 

Using one 12oz bag of Sweet Tooth Fairy Meltables  I was able to make 6 cocoa bombs.  I melted the chocolate in the microwave in 30-second intervals, stirring between each until the chocolate was melted and smooth.

Once the chocolate was melted, I scooped some of it into each crevice of the molds and using the back of a small spoon I spread the chocolate around as evenly as possible. This probably would have been easier with a brush, but I made it work. Once the crevices were coated well I placed the molds in the freezer for about 5 minutes so the chocolate could set. I then added more melted chocolate and spread it around again to ensure that the shells would be strong. After freezing them for an additional 5 minutes it was time to unmold and start filling them.

To make filling them easy I placed half of the shells into cupcake liners. This helped to keep the shells from rocking and also was an easier way to handle the cocoa bombs once assembled. Now, you could make your own hot chocolate mix, but I decided to go the easy route and used Swiss Miss Milk Chocolate mix. I filled each half shell with a tablespoon of the mix and a tablespoon of mini marshmallows. For two of them I also added in crushed peppermint candy and for two other ones I added in a soft caramel I cut in half along with salt. I used Werther’s Original Soft Carmel. I placed it in the refrigerator for a few minutes before cutting in half. As for the salt, I used a salt grinder and added in a few grinds of it. I would say it was about 1/4 teaspoon of salt.

When it came time to top the bottom shell with the top shell, I tried two different ways to adhere them. The first way, I heated a frying pan over low heat and placed the empty shell on the pan for a second or two to melt the chocolate and then placed it on the filled bottom shell. This method did not work for me at all. The two shells did not stick together. Instead, using some of the leftover melted chocolate I had I dipped the empty shell in it and then placed it on the filled bottom shell and it stuck together perfectly.

Once the cocoa bombs were assembled it was time to decorate the outside. I transferred the leftover melted chocolate to a piping bag and snipped off a small piece of the end. I drizzled the chocolate over the assembled cocoa bombs and for the hot chocolate ones I placed marshmallows on top, for the peppermint hot chocolate ones I arranged marshmallows and crushed peppermint candies and finally for the salted caramel hot chocolate ones I placed a few pieces of caramel and marshmallows along with salt. I topped each of them with a little more chocolate drizzle after placing the toppings to hold it all in place.

And then it was time to try one. I placed one in a mug…

Heated milk until it was steaming and then poured it over the cocoa bomb.

In no time the chocolate shell melted, and the mini marshmallows rose to the top. I gave it a few good stirs to make sure the chocolate and caramel candy had melted. And it was delish! While you may be tempted to add more hot chocolate mix to each of the cocoa bombs a tablespoon is more than enough. Remember, that chocolate shell will melt and will add to the chocolatey flavor of your drink.

 

Hot Cocoa Bombs

Ingredients:

12oz. Chocolate Melts

6 Tablespoons Hot Chocolate Mix

3/4 cup mini marshmallows

 

For Peppermint Hot Chocolate:

Crushed peppermint starlight mints

 

For Salted Caramel Hot Chocolate

Soft Caramels

Sea Salt

 

Directions:

Melt the chocolate in the microwave in 30 second intervals, stirring between each, until the chocolate is melted and smooth.

Using a brush or small spoon spread a few tablespoons of the melted chocolate in the crevices of the silicone mold. Freeze the molds for 5 minutes so the chocolate can set. Once set, add more melted chocolate and spread evenly again and freeze again for an additional 5 minutes.

Once the chocolate shells are set unmold them and place half of them in cupcake liners.

Fill the shells in the liners with a tablespoon each of the hot chocolate mix and mini marshmallows.

If making flavored ones: For the peppermint hot chocolate, add in a crushed peppermint starlight mint along with the hot chocolate mix and marshmallows. For the salted caramel, add in a soft caramel cut in half and a 1/4 teaspoon of sea salt along with the hot chocolate mix and marshmallows.

Dip the other half of the shells in the leftover melted chocolate and place on top of the filled shells.

Transfer the leftover melted chocolate to a piping bag and cut a small piece of the end off and drizzle the top of the cocoa bombs with the chocolate and place a few marshmallows on top. For the peppermint hot chocolate also add some crushed peppermint candy and for the salted caramel, a caramel candy cut in half and salt. And top it all with more drizzled chocolate.

Store in an airtight container at room temperature until ready to use.

To make, place the cocoa bomb in a mug and top with hot milk. Stir a few times and enjoy!

Cookie Palooza: Chocolate Dipped Butter Cookies

I normally end Cookie Palooza with a no-bake option for those individuals who just don’t have the time to bake or for those who baking is just not their thing. Unfortunately, not this year though. Although, I am bringing you a cookie that’s pretty fool-proof and will have people asking you if you made them yourself. A Chocolate Dipped Butter Cookie.

 

I began by making the dough. In a large bowl I creamed together butter and confectioners’ sugar and then added in vanilla extract and finally flour. I covered the bowl with a piece of plastic wrap and refrigerated the dough for an hour.

After an hour I removed the dough from the refrigerator and used a cookie scoop to scoop the dough and then formed it into small logs that I placed about 2 inches apart on parchment lined baking sheets. Yes, they are closer than that in this picture, but it was only for the picture.

Next, I pressed about three-fourths of the cookie with a fork to flatten it. To prevent the fork from sticking to the dough, since it was starting to get a bit sticky from being handled, I dipped the fork in flour every few cookies. I’ll admit that they did look a little wonky before going into the oven and I was having doubts that they would look good after baking…

But, after baking them in a 350 F preheated for about 15 minutes, they didn’t look all that bad. Especially after dipping the unflatten part of the cookie in melted chocolate and sprinkling it with holiday sprinkles. And while I used holiday sprinkles, you could totally do chopped nuts instead or your favorite color of sprinkles.

Final verdict… These were a hit! Sometimes butter cookies can be on the dry side and/or lacking flavor, but these were neither. I was actually asked if I had made them myself, they were so good! This is definitely a nice cookie you can gift to anyone on your list this year. But, if you are still doubting you could whip these up, check out the no-bake option I ended last year’s Cookie Palooza with… A Chocolate Dipped Shortbread Cookie. Which is eerily similar to how I ended this year.

I hope you have enjoyed this year’s Cookie Palooza. As the year winds down and we look forward to 2021, that will hopefully be better than this year, stay safe and be healthy!

 

Chocolate Dipped Butter Cookies

  • Servings: 30 Cookies
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Ingredients:

For Cookies:

2 sticks unsalted butter, at room temperature

1/2 cup confectioners’ sugar

1 teaspoon vanilla extract

2 cups flour

 

For Dipping:

1 cup semi-sweet chocolate chips

1 tablespoon shortening

Holiday sprinkles

 

Directions:

In a large bowl cream together the butter and confectioners’ sugar using a handheld mixer on medium speed. Add in the vanilla extract and mix well. Gradually add in the flour until combined. Cover the bowl with a piece of plastic wrap and refrigerate for 1 hour.

Line two baking sheets with parchment paper and preheat oven to 350F. Shape tablespoonfuls of the dough into 2 1/2-in x 1/2-in logs and place 2-inches apart on the prepared baking sheets. With a fork, flatten three-fourths of each log lengthwise. Bake in the preheated oven for 14 – 16 minutes, or until the cookies are set. Cool on the baking sheets.

Combine the chocolate chips and shortening in a microwave safe bowl and melt in 30 second intervals, stirring between each interval. Dip the round end of the cookie into the chocolate and then place on a piece of wax paper. Before the chocolate sets sprinkle with the sprinkles. Let chocolate firm. To speed up the process you can place the cookie in the refrigerator for a few minutes.

Recipe from Taste of Home

Churro Cake with a Spiced Chocolate Sauce

With Cinco de Mayo just a few days away (and it falling on the weekend this year) you may be searching for some fun and delicious recipes to make. If you’re thinking of making churros but aren’t keen on the idea of having to fry them or just want a fun alternative how about a Churro Cake with a Spiced Chocolate Sauce for drizzling over it. And don’t worry, you will still have the cinnamon sugar coating that makes a churro extra yummy.

I began by combining my dry ingredients – flour, baking powder, cinnamon and salt – in a medium bowl and setting it aside. In the bowl of my stand mixer I beat butter, sugar and vanilla on medium-high speed until it was light and fluffy – about five minutes. I then added in four eggs and two egg yolks, one at a time. And finally I beat in sour cream. With the mixer on low, I added in the flour mixture in three parts alternating with milk. Once the mixtures were combined I poured it into a Bundt pan that I sprayed with baking spray. I tapped the pan down on my counter a few times to release any air bubbles and then baked it in a 350 F preheated oven for about 50 minutes. Once the cake was done I let it sit in the pan for about 10 minutes and then inverted it on a wire rack to cool completely.

Once the cake was cool I placed it along with the cooling rack over a large bowl. I combined cinnamon and sugar in a small bowl and set it aside. In another small bowl I melted three tablespoons of unsalted butter in the microwave. Next, using a pastry brush, I brushed sections of the cake with the melted butter and then sprinkled the cinnamon-sugar mix over the section. Pressing the mixture on to the cake to adhere it. Hence me placing the rack over a large bowl, any excess melted butter and cinnamon sugar mixture simply fell into the bowl, making for an easier clean-up. You want to do this in sections, if you simply brush the entire cake and then tried sprinkling it with the cinnamon sugar it will not adhere to the cake as well (or at all) since the butter will seep into the cake.

Next, I made the chocolate sauce to go along with the cake. I combined half and half, chile powder, dark brown sugar, unsweetened cocoa powder, vanilla extract and salt in a small saucepan. I brought it to a simmer over medium heat and then removed it from the heat and added in semi-sweet chocolate chips. I let the mixture stand for a few minutes and then stirred it until it was smooth.

The best way to eat this… With the chocolate sauce drizzled over the cake. YUM! This cake was hit amongst my friends with some of us going back for seconds and practically drenching the cake with the sauce – it’s that GOOD!

Churro Cake with a Spiced Chocolate Sauce

Ingredients:

For the Cake:

2 3/4 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

2 sticks unsalted butter, at room temperature

1 3/4 cups sugar

1 tablespoon vanilla extract

4 large eggs plus 2 egg yolks, at room temperature

1/2 cup sour cream

3/4 cup whole milk

 

For the Cinnamon Sugar Topping:

3 tablespoons unsalted butter, melted

1/4 cup sugar

1 teaspoon ground cinnamon

 

For the Spiced Chocolate Sauce:

1 1/4 cups half-and-half

1/4 cup dark brown sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/4 teaspoon chile powder**

Pinch of salt

3/4 cup semi-sweet chocolate chips*

 

*original recipe called for 4 ounces semi-sweet chocolate, chopped

**If you want your sauce to have more of a kick add in 1/2 – 1 teaspoon of chile powder

 

Directions:

Preheat the oven to 350 F. Prep a Bundt pan by spraying it with baking spray (or brushing it with butter and then coating it with flour).

In a medium bowl whisk together the flour, baking powder, cinnamon and salt.

In the bowl of a stand mixer, or using a handheld mixer, beat the butter, sugar and vanilla extract on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, and then the egg yolks. Beat in the sour cream. Reduce the speed to low and add in the flour mixture in three parts alternating with the milk. Beat until combined.

Pour the batter into the prepared pan and tap the pan on the counter a few times to release any air bubbles. Smooth the top of the batter with a spatula and then place in the oven for about 50 – 55 minutes. Until a cake tester inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes and then loosen the edges with your cake tested or butter knife and invert the cake on a wire rack to cool completely.

Once the cake has cooled make the topping.

Combine the cinnamon and sugar in a small bowl. Place the cake along with the rack over a large bowl. Working in sections, brush the cake with the melted butter and then sprinkle the cinnamon sugar over the cake, pressing to adhere it to the cake.

To make the spiced chocolate sauce combine all of the ingredients, minus the chocolate chips, in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from the heat and add in the chocolate chips. Let it sit for 2 minutes and then stir until smooth.

Serve the cake with the spiced chocolate sauce.

Recipe from Food Network

Sprouting Carrot Cupcakes – Tutorial

With Easter right around the corner I decided to make some fun themed cupcakes to get in the spirit of the holiday. Today I am sharing with you these Sprouting Carrot Cupcakes and later this week I will be sharing with you Bunny Ear Coconut Cupcakes.

I began by baking a batch of chocolate cupcakes. While they cooled, I made the frosting. I made a basic buttercream frosting and then removed a third of it. In this third I stirred in melted unsweetened chocolate until it was fully incorporated. I tinted the remaining frosting orange and then transferred it to a piping bag fitted with a large round tip.

After the cupcakes were cool I used a paring knife to cut a small cone-shaped piece out of the center of each one. I crumbled these small pieces of cake into a small bowl and set it aside.

Next, I spread the chocolate frosting over the cupcakes leaving the holes open. I then patted the crumbled pieces of chocolate cake onto the frosting to resemble dirt.

To make the carrots I piped the orange tinted frosting into the holes and then mounded it a bit above the hole. And finally, I cut small pieces of green sour apple straws and placed them in the piped carrots.

And there you have it… Sprouting Carrot Cupcakes.

 

While I opted to make my cupcakes and frosting from scratch, you could easily go the time-saving route and use a box chocolate cake mix and store bought chocolate and vanilla frosting. If you opt for store bought frosting I would advise refrigerating the vanilla frosting after tinting it orange for about 10-15 minutes prior to piping the carrots. Store bought frosting tends to be on the softer side so decorating with it can be frustrating since it won’t take shape, refrigerating it helps to stiffen it.

 

Supplies:

12 chocolate cupcakes

1 cup chocolate frosting

1 1/2 cups vanilla frosting

Orange food coloring

Green sour apple straws

Piping Bag fitted with a round tip