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Campfire Delight: 6-Layer Rich Chocolate Malted & Toasted-Marshmallow Cake

Campfire Delight: 6-Layer Rich Chocolate Malted & Toasted-Marshmallow Cake
There’s something about layer cakes that always brings me great comfort–from both making them and eating them. To me, layer cakes are baked bliss, truly. Don’t get me wrong, cupcakes are wonderful; cupcakes are sweet; cupcakes are darling (and perky), but they just aren’t layer cakes. Truth is, we never can tell, but as far as I’m concerned, I’m always ready to find out. So, please, brace yourself: this cake is possibly the most delicious cake I’ve ever made. 6 layers of dark, moist chocolate cake sandwiching alternating rich and fluffy frosting: satiny Belgian chocolate malted frosting and creamy toasted-marshmallow vanilla frosting with bits of actual crispy marshmallow in every bite. Here’s a little peek at the marshmallows after being lightly toasted in the oven. Here it is standing tall and proud, flaunting an ever-important ”S” cake adjective for every one of its layers: sky-high, simple, sweet, satiny, special, and, most importantly, sinful. Yum. Ingredients Instructions Notes 1.

Rich & Ruffled Chocolate Celebration Cake Happy Thursday! I’ve been eager to talk chocolate cake with you, ever since my post on Classic Vanilla Butter Cake. If you read that post, you might recall that I mentioned my husband and I often debate which cake is a bigger crowd-pleaser: chocolate or vanilla. He’s a vanilla man, and although I used to be a full-on and devoted vanilla lover, my heart is now true to my all-time favourite chocolate cake recipe: Rich & Dark Chocolate Cake. It’s simply the yummiest, richest, most delicious cake recipe I have (not to mention the easiest). It pairs well with many icings and fillings, but works particularly well with Swiss Meringue Buttercream. It also goes on so beautifully, unlike sugary frostings, and therefore gives you some beautiful and simple options when using it to decorate a cake. First thing she did (her own idea) was start cutting parchment circles for her baking pans–this is so my child! Such focus! Okay, back to cake. The ruffling technique itself is quite straight-forward.

Inspiration and ideas of dessert recipes such as cupcakes and muffins, pies and cakes, cookies, biscuits and brownies Nanaimo Bars Other than my short stint as a resident of New York City, I've never lived in a city with a "signature" food. I'm talking about claim-to-fame level: cheese steaks from Philadelphia, coffee from Seattle, Hatch chiles from New Mexico. These Nanaimo Bars are the ultimate signature food, from beautiful Nanaimo, British Columbia on Vancouver Island in Canada. Nanaimo bars are a rich, decadent, 3-layer, no-bake treat. These bars are ubiquitous in Canada. Nanaimo BarsAdapted from The City of NanaimoPrintable RecipeMakes ~50 bars Bottom Layer½ cup (1 stick) unsalted butter¼ cup sugar5 tbsp. cocoa powder1 egg, beaten1 ¼ cups graham cracker crumbs½ c. finely chopped almonds1 cup coconut½ c. Melt first 3 ingredients in top of double boiler. Middle Layer½ cup (1 stick) unsalted butter, at room temperature2 Tbsp. and 2 Tsp. half-and-half2 Tbsp. vanilla custard powder or powdered vanilla pudding mix2 cups powdered sugar Cream butter, cream, custard powder, and icing sugar together well.

Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls Cookie dough isn’t just for [closet] eating. Or dipping! It’s for stuffing too! Stuffing cinnamon rolls to be exact. You may remember that I made my first batch of cinnamon rolls ever this past Christmas. A common question I receive is if I have a recipe for cinnamon rolls. I really didn’t think there was any way these could possibly taste better. But then I stuffed them with chocolate chip cookie dough. Yeah. I’m sure you can just imagine how that turned out. And I topped them with the vanilla cream glaze I first made in December. I ended up halving the cinnamon roll recipe and suggest using your favorite chocolate chip cookie dough. I can barely describe them. [print_this] Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls rolls recipe from The Pioneer Woman, idea by cakespy makes 4 pans of cinnamon rolls 2 cups whole milk 1/2 cup vegetable oil 1/2 cup sugar 1 package dry yeast (or 2 1/4 teaspoons) 4 1/2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda melted butter cinnamon

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. 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. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.

Zebra Cheesecake recipe @Not Quite Nigella You know the story - girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can't get recipe out of her mind. Recipe even features in girl's dream that evening. Girl wakes up, thanks the gods of culinary fate that she has the ingredients to make that recipe and so begins the love story of the girl who met a Zebra cake. Tuty's lovely blog Scent of Spice was the blog that first introduced me to this amazing Zebra cake. The original recipe was for a regular buttercake which I had all of the ingredients for but I wanted to make it as a cheesecake. For those of you unfamiliar with Japanese cheesecakes, they're nothing like regular baked or unbaked cheesecakes. I made the batter according to the instructions and clutched my hands together anxiously in front of the oven. The End. Preparation time: 30-40 minutes Baking time: 1 hour Serves 12

strawberry summer cake It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it. I am ever-so-slightly on the fence about the sweetness of this cake. Preheat oven to 350°F (180°C). Whisk flour or flours, baking powder and salt together in a small bowl. Pour into prepared pie plate.

Zebra Cake | RealEpicurean.com I’ve been taking advantage of the great weather this past week or so by having breakfast on the patio, which more often than not consists of nothing more than coffee and cake (not so healthy but I’ll live with my conscience). Zebra Cake is this week’s cake of choice and a great one it is too. Simple things impress me and it turns out (courtesy of my wife) that the stripy effect is even easy enough for me to manage! Zebra Cake Zebra Cake Recipe – Ingredients Note recipe originally found here after my Wife went on a search for the recipe. 2.5 Glasses of Plain Flour1 Glass of Olive Oil1 Glass of Sprite (or other fizzy drink)1 Glass of Caster Sugar5 Eggs2 Tablespoons of Cocoa2 heaped tsp Baking Powder15g Vanilla sugar (or, preferably, 1 scraped out vanilla pod) Edited 22/07/2008: Magdalena has posted an excellent conversion in the comments below which I just had to include in the recipe due to popular request: Zebra Cake Recipe – Method Whisk eggs with sugar until mixed. Related posts:

Chocolate Mint Pixies There are only two things that I find necessary to bake (and/or consume) each holiday season: 1. Mexican wedding cake cookies and 2. some sort of combination of chocolate and peppermint. This year, I took one of my mom’s classic recipes for chocolate pixies and added a little peppermint in order to get my fix. I think the only other thing needed to get in full holiday spirit is Bing Crosby crooning away on vinyl. Chocolate Mint Pixies makes approx. 3 dozen cookiesIngredients4 ounces unsweetened chocolate3 tablespoons unsalted butter1/2 cup (one stick) unsalted butter, softened1-2/3 cup pure cane sugar2 eggs2 teaspoons peppermint flavor1 cup unbleached all-purpose flour1 cup whole wheat pastry flour6 tablespoons cocoa powder2 teaspoons baking powder1/4 teaspoon salt1/3 cup milk1/2 cup powdered sugar Directions Line cookie sheets with parchment paper. In a small saucepan over low heat, or in a double boiler, melt together chocolate and 3 tablespoons butter.

Broccoli and Cheese Stuffed Chicken | Ginas Skinny Recipes Although I wish I was still away on vacation in sunny Florida, I am happy to be home cooking my own healthy meals again. It's not always easy eating healthy on vacation or in the airport. This dish is fairly simple to make and the whole family will love it. Ingredients: 3 (24 oz total) large chicken breast halves1 large egg2 tsp water3/4 cup whole wheat seasoned breadcrumbs2 cups broccoli floret, cooked, chopped small5 slices reduced fat Swiss cheese (I used Lacy Swiss)saltspray oiltoothpicks Directions: Preheat oven to 350°. Slice chicken breast halves into thin cutlets. Cut each slice of cheese in half. Dip chicken into egg wash, then breadcrumbs.

Fourteen for the Fourteenth & bakerella.com Fourteen Layer Cake. This is apparently a favorite at family get togethers in the South. Now, I’m from the South and I’ve never heard of such a thing. Actually, when I first heard the name, I didn’t believe it. Fourteen individually baked layers … no way. Who would do that? Hmmm…let the googling begin. Well, they do exist. Looks like I’ve been going to the wrong parties. I decided to go with the 12-Layer Cake recipe because it looked like it would work the best for me. Here they are … fourteen – 8.5″ pans… Shiny! Then, I cut 14 sheets of parchment paper, stapled them together and cut out circles the same size as the bottom of the pan. I decided to err on the side of caution with greasing the pans, because fourteen stuck cakes would make me very unhappy.So, I greased the bottom and sides with a stick of butter. Please work! While those are waiting, I mixed up all the ingredients for the cake batter -the HUGE amount of cake batter. . Then I placed a heaping 2/3 cup full of batter in each pan.

Bailey’s Chocolate Pudding — No Kids Allowed Bailey’s Chocolate Pudding — No Kids Allowed Posted on 23 February 2010 by Mădălina At first glance, this looks like a cup of dark chocolate hot cocoa, but take a closer look and you’ll find the ultimate after-dinner-dessert. Finally, a treat for the adults only– a simple, yet sinful take on a classic. I added Baileys Irish Cream, and used semi-sweet chocolate instead of milk-chocolate, and feel free to splurge on the more expensive chocolate. Bailey’s Dark Chocolate Pudding Cups — NO Kids Allowed Ingredients: (makes 6 – half cup servings) 6 oz. – semi-sweet chocolate (1 oz. used for topping; splurge for the higher quality chocolate) 4 oz. – Bailey’s Irish Cream Liquor 1/3 – cup golden syrup 2 1/2 – cups warm milk 1/3 cup plus 2 tbsp – corn starch 2 – egg yolks, whisked 1 – tsp pure vanilla extract 1 – tbsp butter garnish (optional) – marshmallows, chocolate chips, whip-cream, walnuts, ice cream, etc. Directions: 1. 2. 3. 4. Stir the remaining egg-Baileys-vanilla mixture into the hot pudding. 5. 3.

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