Gooey Chocolate Skillet Cake Ice Cream Sundae. Gooey Chocolate Skillet Cake Ice Cream Sundae The only time I’ve lived away from my hometown was during my sophomore year in college when I moved to Beaufort, a small town on the coast of North Carolina. I lived there for a few months before traveling for a month down the Eastern seaboard to study marine zoogeography. That semester changed my life, and I’ve continued to process the memories over the years. Periodically I’ll share stories here on Willow Bird Baking from that time. In a week’s time we would be sitting in the hot black night, lit by a strand of round bulbs on a bustling restaurant patio in Key West.
Having not glanced in a mirror even once for days, I would be unaware of my white blonde hair, my dark sienna face. I would be blissfully aware, though, of the cool soda bathing my tongue in the heat. That was in a week’s time. I climbed in the canoe quickly, trying to look like I had an ounce of a clue. Finally we arrived on the island — not that it was much of a relief. Getting High with Hi-Hat Cupcakes.
I believe it was a year or two ago, before I started my little blog, that I first heard of Hi-hat Cupcakes. I then found a recipe for them on Martha Stewart's site. I then searched a bit more and found quite a few people had terrible issues with the recipe on that site (which doesn't surprise me, as the recipes there tend to be hit and miss) and had worked out their own way of making them from trial and error. I set the idea to make them aside and it got buried in my ever churning thought process. Hi-hats seem to have broken through to the surface of my brain with perfect timing.
I need an excuse to get out of this terrible slump I've been in. I know you've all noticed it. I haven't baked for weeks. Chocolate Blackout Cake (makes 20 cupcakes, or one nice 9x12" pan o' cake) This recipe first appeared on my blog here 2 cups sugar -Mix together the wet ingredients, Add the wet ingredients to the dry ingredients and stir until combined. The first coil goes on like this: and a third coil: Irish Car Bomb Cupcakes Recipe. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination.
The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!).
The Merry Gourmet- Chocolate cake with vanilla frosting. Surprise Cookies. Chocolate Hazelnut Crinkle Cookies Recipe at Epicurious. Make dough: Put oven rack in middle position and preheat oven to 350°F. Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped. Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Whisk together flour, cocoa powder, baking powder, and salt in a bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes.
Form and bake cookies: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Sift confectioners sugar into a bowl. While first batch is baking, roll remaining dough into balls. Chocolate Chip Lava Cookies. I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream.
These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer.
Cut a small tip off the Ziploc bag and layer over the cookies. 1. Crack brownies. Have you ever tried crack? Yeah, me either. After eating these brownies, though, I feel like I would probably be less addicted to crack. I mean, how can that not be the case with brownies, peanuts, marshmallows, Reese's peanut butter cups, chocolate, peanut butter and Rice Krispies all present in a single bite?! This recipe comes from my very good Heather, and I am very grateful that she shared it! Prepare 1 package of brownie mix according to the package directions. Coat a 9x13 baking dish and bake in the oven, also according to package directions (20-25 minutes). While the brownies are baking, chop enough Reese's peanut butter cups (I used minis) to make 1 cup.
Add on top of the baked brownies: 1/2 cup salted peanuts 1 cup Reese's peanut butter cups, chopped 2 cups miniature marshmallows Return to the oven and bake at 350 degrees F for an additional 5 minutes, or until the marshmallows begin to puff and brown and the chocolate begins to melt. In a medium bowl, combine: You think I'm kidding! Chocolate peanut butter layer cake. As i've said before, i love layer cakes, but rarely make them since there's only two of us in the house. and since jason isn't a huge fan of sweets anyway, i am the one who eats the majority of the cakes around here. and it's really not good to eat a piece of a two or three layer cake a day. for a week. so last year i smartened up and bought a set of three six inch pans. they're the perfect size to serve four to six people. and it's simple to convert your favorite cake recipe into a mini version of itself, since half of a standard cake recipe perfectly fits into two six inch pans. it was the perfect size for the four of us to have a piece after dinner and me and my mom to have another the next day. chocolate peanut butter layer cake cake adapted from ina garten, via my baking addiction; peanut butter filling adapted from amandeleine makes one, three layer six inch cake for the ganache: 1/2 cup heavy cream 1 cup semi-sweet chocolate.
Cosmic Brownies. Apparently it's Pi Day. Which means that everyone is making pie. You know, because of the homophone thing. Clever, right? But here's what I'm thinking: March 14 = 3.14 3.14 = pi pi = pie cake > pie brownies > cake brownies + frosting > brownies brownies + frosting + rainbow sprinkles > brownies + frosting. Which means, obviously, that brownies + frosting + rainbow sprinkles > pie. Any questions? Cosmic Brownies Adapted from Fake Ginger For the brownies: 1 cup granulated sugar 2/3 cup brown sugar 3/4 cup unsalted butter, melted 2 tablespoons water 2 large eggs 2 teaspoons vanilla 1 & 1/3 cups all-purpose flour 3/4 cup dutch-processed cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt For the ganache: 1/2 cup heavy cream 4 ounces milk chocolate chips 3 ounces semisweet chocolate chips pinch of salt Directions: 1. 2. 3. 4. 5.
Makes about 20 brownies.