Black Magic Cake… Originally I had not planned on blogging this cake, but after the rave reviews from co-workers, I figured it was a must! I made this late Sunday evening and could not get around to photographing it because the ganache had not thoroughly set up before I went to bed. The next morning, it was boxed up and taken to feed the co-workers. I managed to cut one reserve piece before I dashed out of house, just in case it needed to be photographed. Typically when I make cakes, I like to post a photo of the whole cake and then a piece of the sliced cake; however, my snooze hitting ways did not allow me to do this today. I was introduced to this cake via a cooking/baking forum; it was receiving rave reviews, so of course I had to hop on the bandwagon and give it a try. Apparently the coffee is used to bring out the flavor of the chocolate – making it more prominent as opposed to flat and one dimensional. The result is the most decadent, moist, delicious cake that will ever cross your lips! Notes:
2-Minute Chocolate Chip Cookie For One This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.We all know that kind of situation, don’t we? I definitely do, I confess.And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. Just like a good chocolate chip cookie.The preparation is beyond easy… just have a look… First you need this stuff. 1. 2. 3. 4. Save a few for the top, if you wish to.5. Ta-dah! 6. Spinach Basil Pesto | Nut Free Pesto Recipe Spinach Basil Pesto {Nut-Free} Today we are sharing a super simple recipe for Spinach Basil Pesto. You all need to add it to your must make list. This pesto can be made in 5 minutes and goes well with just about everything-pasta, vegetables, chicken, fish, potatoes, soups, and it’s so good on sandwiches. And if you are hesitant about the spinach, don’t be. The ingredients couldn’t be any simpler-spinach, basil, garlic, parmesan cheese, lemon juice, salt, pepper, and olive oil. Place the ingredients in a food processor or blender, let the machine work it’s magic and voila-you have a smooth and flavorful pesto! We keep a jar of Spinach Basil Pesto in our fridge at all times. In the summer, when our basil is growing like weeds, we make a huge batch of Spinach Basil Pesto and put it in the freezer. Make a batch of Spinach Basil Pesto today!
Chocolate Sheet Cake with Peanut Butter Frosting Recipe Chocolate Sheet Cake with Peanut Butter Frosting I started making this Chocolate Sheet Cake recipe when I was in high school. It always came in handy when I needed a dessert to take to school sports banquets or when my friends were coming over. It has been one of my “go to” cakes for years. I usually make a chocolate frosting, but I recently switched things up and made a creamy peanut butter frosting to top the cake. I made this cake because we were having friends over for dessert. The peanut butter frosting really is the icing on the cake:) I like to frost the cake when it is still warm so the frosting spreads easily and melts over the chocolate cake. Our friends loved this Chocolate Sheet Cake with Peanut Butter Frosting. Make this Chocolate Sheet Cake with Peanut Butter Frosting…and be prepared to share! Chocolate Sheet Cake with Peanut Butter Frosting Yield: Serves 24Prep Time: 20 minutesCook Time: 18 minutes Rich chocolate sheet cake with peanut butter frosting.
Oreo Cake Oreo Stuffed Bundt Cake This is an easy Oreo cake by way of an Oreo bundt cake, stuffed with an Oreo filling, so no slicing and frosting—just pour it all in one pan and finish with an Oreo glaze. Done! I made this cake for my little guy, hoping to turn around his dislike for cake. Well, I can chalk this one up as another big “no” from him, even though Oreos are his favorite cookies. Printthis recipe Saveto recipe box Oreo Stuffed Chocolate Bundt Cake Ingredients: Oreo filling 1/3 cup Oreos, crushed (about 10 whole Oreos)4oz. cream cheese, softened3 egg yolks1 teaspoon vanilla1/3 cup granulated sugar2 tablespoons all-purpose flour Chocolate bundt 1 3/4 cups all-purpose flour1/2 teaspoons baking soda1/2 teaspoons salt12 tablespoons natural cocoa powder3/4 cup water, boiling3 ounces quality bittersweet chocolate, chopped3/4 cups buttermilk3/4 cups butter, melted and cooled to warm1 2/3 cups packed brown sugar2 eggs2 teaspoons vanilla Icing Directions: Preparation Heat oven to 350 degrees F. Assembly
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Per the requests I got after my last cinnamon roll post, here is the recipe for my tried-and-true vanilla pudding cinnamon rolls with cream cheese frosting. The vanilla pudding is simply added to the dough to make it extremely soft and pliable – and oh, does it ever. (No surprise, this recipe comes direct from my Aunt Marilyn whose recipes have made a great showing on this blog already.) I made these last week and it confirmed my feelings: I am in love with these cinnamon rolls. The dough is so extremely tender and soft, it will blow your mind, and the cream cheese goodness of the frosting is beyond delicious. The filling is made up of brown sugar and cinnamon and it gives a great richness to the standard cinnamon and white sugar combo. Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Note: to use instant yeast instead of active dry yeast, decrease the yeast amount to 1 1/2 tablespoons instant yeast. Ingredients Rolls: Filling: Frosting: Directions Notes
Chocolate Birthday Cake {Video Tutorials} Well hi! It’s been a bit since my last post, maybe the longest ever, but you know I’m always nearby and knee-deep in frosting and cake. I had so much fun making my the Pastel Swirl Cake video tutorial that I wanted to make yet another this week. So it turns out that I’m in a crazy-for-chocolate mood lately, and I made this 3-layer chocolate birthday cake to celebrate (party for 1?). Since the most requested tutorial has been “how to frost a cake,” that’s the theme of the first video in this post. The cake itself is a 3-layer chocolate cake brushed with a dark rum syrup and filled and frosted with a simple chocolate buttercream that is super light and fluffy–my favourite for indulging. Remember these? Like I said, party for 1 . . . Hey, do you want to hear something kind of strange and magical? Turntable? Chills. So here are the two videos–again, I’m not a cinematographer, but I sincerely hope they help in some way! First, How to Frost a Cake: And How to Pipe Frosting Borders:
recipe: two (exactly two!) chocolate cupcakes | Brett Bara I have a strange relationship with sweets. I’m kind of obsessed with making them, but I’m not really that much into eating them. I don’t have a big sweet tooth (I’ll take wine and cheese over cookies almost any day of the week). And when I do get hit with a sweets craving, it’s usually short-lived. Like, if I bake a batch of something sweet, I usually take one bite of it and I’m done. And since I live alone, that usually means I’m left with a whole lot of something sweet on my hands. It has always been my dream to come up with a recipe that would bake just a teeny tiny something, just a single serving of a delicious homemade treat–just enough to scratch the itch and nothing more, nothing less. This seemed like an impossible dream, but I decided to give it a try. I believe this may be the greatest thing I have ever done in my life. First things first, don’t even bother getting out your measuring cups. While you’re at it, leave the mixing bowl in the cupboard too.
Oreo Pudding Poke Cake I’m so excited to share this Oreo Pudding Poke Cake with you today. I had seen the idea on Pinterest from The Country Cook and knew I had to try it myself. I made mine with Red Oreos with Valentines in mind to make them more festive looking, but you can do them with any kind of Oreo (as you can see below). Here is how you can make it as well… And I’ve also made it with regular Oreos, which tastes exactly the same, it just doesn’t have the red. This cake was so simple and tasty. I’ve had people ask where to get the Red Oreos, and they are a seasonal item. For more great cake desserts, be sure to check out: Best Buttermilk Sheet Cake For all Dessert recipes go HERE, and for all Lil’ Luna recipes go HERE.
60 Second Chocolate Chip Cookie A la Mode I had so much fun developing this recipe. Talk about kinda dangerous though. This baby is baked in 60 seconds, no lie!! You know those fabulous pizzookie’s you order at certain restaurants? In any case, Enjoy my friends!! Start by creaming your butter and sugars right in your ramekin. Just like so, light and fluffy. You’ll add a couple tablespoons of beaten egg next. A splash of vanilla please. Give another good stir of the spoon until combined. Once combined, add your dry ingredients right to the ramekin. Flour, salt and baking soda all set! Give a few stirs then…. Time for some fabulous chips! Oh yah! Top with a lovely scoop of vanilla ice cream and drizzle with my homemade magic shell! Mmmmm. To share or not to share? 60 Second Chocolate Chip Cookie A la Mode Ingredients Directions Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined. Makes 1 large serving, perfect for sharing Other recipes you may enjoy...
Project Ideas + Repurpose + Recycle Oreo and Peanut Butter Brownie Cakes So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com