Recipe} The Most AMAZING Chocolate Cake? EVER. Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs.
I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. Irish Cream Cake Pops....the adult treat! Brown Sugar and Yoghurt Cake « Things we make. This Brown Sugar Cake is reminiscent of a brownie, yet it’s not chocolatey. George thinks it’s the best cake ever! He IS my biggest fan. The main flavour comes from the 3 types of sugar: Demerara, granulated and muscovado. Plus some depth from vanilla extract and lemon zest.
Then a couple of eggs, followed by flour and some baking powder. Followed by a good portion of greek yoghurt. I think using the cast iron pan stopped the heat transferring to the cake batter as quick as it could have done so it didn’t rise too much. But no matter, as it made deliciously dense brownie type cakes studded with muscovado sugar swirls.
Ed had his with a cup of tea. This recipe is from one of my very favourite food and photography sites Cannelle et Vanille. These pots of yoghurt are the only thing I have ever gained for writing this blog, so I hope I don’t offend you by sharing my yoghurt windfall with you! Let me know if you try it. I baked this again yesterday and have some points of note: Like this: Related. Have Your Cake (and Eat It Too!) Recipe: Deep Dark Chocolate Cake. For the Love of Chocolate. « Eat and Be Happy. One of the resolutions I’ve made in attempt to go through the year a little healthier is to hop on my treadmill or cross-trainer at least twice a week. Like everyone else I suppose, some days, I’m raving to work out a sweat. Other days, I literally have to drag myself to start the workout and hope that time flies by.
Lucky for me, I have a little help in the form of my ever faithful tv, specifically my neverending list of shows I’ve recorded over the last year. My choice of show lately has been Willie’s Chocolate Factory, an incredibly inspiring 3 part documentary about a man who, fuelled by his passion for chocolate, pumped his family’s savings and then some into his dream of producing cacao from bean to bar. Throughout each hour long episode, Willie whips up various delicious, homey dishes, both sweet and savoury, using his 100% cacoa bars. Baked for well over an hour in low heat, this flourless chocolate cake baked up incredibly moist with a crackly, slightly chewy crust. Like this: Chocolate Lava Cake | Kirbie's Cravings. Friday, January 21, 2011 Chocolate lava cake is one of my favorite ways to eat chocolate. I used to buy it all the time until I realized just how easy it is to make. So now I just make my own. My normal method of making it is to put it in ramekins for baking, then turn them upside down, put some powder sugar and top with some berries.
BF loves chocolate as much as me and he loves chocolate lava cakes. So I thought of making these lava cakes in cupcake lines for him. These heat well too. Chocolate Lava Cakes Ingredients: 4 oz semisweet chocolate, chopped 1/2 cup butter 2 eggs 1/3 cup sugar 1/4 cup flour Directions 1. Super Epic Rainbow Cake. First spotted this cake on Whisk Kid - of course I bookmarked it and knew that this, this was going to be Bear's birthday cake. How could it not be? It's unbelievable! Tinting the cake batter was no big thing, once I did a bit of research and decided to shell out $16.00 for a box of fancy Wilton food coloring gel. That stuff is incredible. In my opinion, the most difficult and labor intensive part of this whole thing was the buttercream icing.
While I was beating the egg whites and sugar for the second batch (with a hand mixer - I really, really need a stand mixer!!!) Awesome. Because I'm frugal cheap, I refused to throw it out. I figured I had this recipe whipped by now, and sure enough, the third batch turned out beautifully - silky smooth, and it melted on the tongue. One more batch of buttercream the next morning (yeah, I've got that recipe wrapped around my little finger now), and I came to a brilliant conclusion for the pink buttercream: crumb coat!! My warnings? Dark Chocolate Crepe Cake Step # 1. This Saturday is LaNae's birthday and she requested that I make her "THE Crepe cake".
I then had a request that I post on my blog a "How to" on the crepe cake. So here goes....The recipe is just a bit complicated. It consists of several chocolate crepes layered with a Hazelnut filling that is basically a Swiss buttercream (I think). It is finished off with a glaze of chocolate ganache. After watching Martha Stewart make this my daughter decided to make this for me for one of my many birthdays. Above you will see the ingredients for the chocolate crepes. Start with 1/2 cup water, chocolate and the butter. About the chocolate. In a small sauce pan, bring the water to a boil.
Add butter one piece at a time, whisking after each addition. When the butter has all been whisked in, take the pan off the stove. Add the chocolate to the butter mixture. Let set for just a few minutes to melt the chocolate. Whisk in the chocolate. Whisk until creamy and all the chocolate has melted. Don't over mix. 1. 2. Tiramisu Crepe Cake | Tiffin Tales. Imagine a cloud. Now imagine a cloud that dissolves in your mouth leaving behind whiffs of vanilla, coffee and chocolate, impossibly decadent and light at the same time. Excited yet? I was too. Crepe cakes – literally crepes stacked one over the other with a filling binding the layers – have been around for ages and can be found in several modern-day incarnations.
The inspiration for this cake first came from this beautiful picture from Martha Stewart’s site. This story would have died a natural death had it not been for my favorite Italian restaurant, Julia Child and my inherent laziness. And then voila! I started with the crepes. Next came the tiramisu part. Now it was time for some fun and just rewards. The cake was soon frosted, dressed up and ready to serve. Purists might gun for my soul, but as my fork pierces through layers of delicately soft crepes, lush mascarpone cream and delightfully dark chocolate, I think my soul is already in heaven. 5. Make the tiramisu cream: 1. Dutch Apple Cheesecake | Baking Junkie. I don’t know how I’ve gone so long without posting a cheesecake recipe, but to start out I’ve picked a good one! You’d probably be surprised to hear that I never really liked cheesecake until about 4 years ago, until I tried this recipe. A friend of mine from grad school made this cheesecake, but she and her roommates just weren’t able to finish all of it.
I knew that Derek liked cheesecake so I told her she could bring me the leftovers for him. I decided to just try a little bite of it, and that “little” bite turned into me eating half of the piece and immediately asking for the recipe! It was actually given to her by a friend, so I don’t know the original source (if it looks familiar to anyone let me know)! That weekend I made my first cheesecake. And the following weekend Derek requested it again. I love apple pie filling because it’s so easy and I love the taste. Dutch Apple Cheesecake Printer Friendly Crust: 1 3/4 cups graham cracker crumbs 1 stick butter (melted) 1/2 cup sugar.
Lemon-poppy seed cake with vanilla-cream cheese frosting and 4 years of blogging. Thank you all for the birthday wishes! You guys are the best! ♥ I turned 32 a couple of days ago, and this blog turns 4 today – for this double celebration I baked a lemon cake (and please let’s pretend you are surprised with the flavor choice). :D Lemon-poppy seed cake with vanilla-cream cheese frosting slightly adapted from Sky High: Irresistible Triple-Layer Cakes Cake: 3 cups (420g) cake flour* 2 cups (400g) caster sugar 4 ½ teaspoons baking powder ½ teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks/226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 ¼ cups (300ml) buttermilk 5 egg whites 1/3 cup (80ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners’ sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g/2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180°C/350°F.
Moist Chocolate Cake- One Bowl Cake | Lick My Spoon. Icebox Cake. Gastronomer's Guide: Simple Tiramisu. For a lazy summer afternoon, tiramisu is the perfect pick-me-up. Its literal translation is pick me up (tira mi su). Tiramisu is one of those desserts that has as many different versions as there are mothers in Italy. This is my simple yet traditional version of the easy to assemble, no-bake, no-cook dessert.
Mascarpone can be found in Italian specialty stores usually in an 8-ounce or 17-ounce container. Note: Leave out the raw eggs if you are uncomfortable using them or use pasteurized eggs. 4 large eggs, separated1 cup plus 1 tablespoon sugar16 ounces mascarpone cheese1-1/2 cups brewed coffee1/2 cup coffee liqueur40 store-bought ladyfingers1 cup heavy creamcocoa powderbittersweet chocolate In a large bowl, beat egg yolks and cup of sugar until light and fluffy. In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form.
In a small bowl combine coffee and coffee liqueur. Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Flourless Chocolate Cake. Flourless Chocolate Heaven- Perfection for a Gluten-Free Diet This is my go-to dessert whenever I'm having guests. Everyone loves it. And the best part is- the recipe is inherently gluten-free. No substitutions. Karina's Flourless Chocolate Cake Recipe Originally published January 2007. Dense, sexy chocolate deliciousness on a plate. Ingredients: 16 oz. solid dark chocolate (use your favorite GF dark chocolate bars) 1 cup organic light brown sugar, packed 1/2 cup organic white cane sugar 3/4 cup very hot strong coffee (or use espresso powder in very hot water) 2 sticks unsalted butter, room temperature, cut into pieces 2 tablespoons unsweetened organic cocoa powder 8 large organic free-range eggs, at room temperature 1 tablespoon bourbon vanilla extract- yes, a tablespoon! Instructions: Preheat the oven to 350ºF.
Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pour the hot water or coffee slowly into the feed tube as you pulse again. 2 Stews: Cheesecake In A Mug. I was telling a friend about my 1-2-3 Chocolate Microwave Mug Cake and kept thinking there had to be equally easy and delicious alternatives.
I had some cream cheese and sour cream in the refrigerator and played around with a microwave cheesecake. The first time I overcooked it, but the second time was a charm. It was creamy and delicate from the first bite. This cake is great for people at work, in dorms or if you just want cheesecake...fast! My Cheesecake in a Mug, is so good and versatile that you can have a different topping each day...well, maybe each time you make it!
One time I added chocolate chips, and then the next I swirled in some cherry jam. Instead of a crust, I added a crumb topping. Microwave Mug Cheesecake For "mix ins", add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice. In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Or swirl in jam at this time. Serves 1.