TWIX Ice Cream Cake Okay so I think this is my new favorite dessert. Well, for the moment anyway. It is a delicious combination of ice cream, caramel, sugar cookie and chocolate! Recipe By: Holly Lofthouse 1 (1.5 quart) Vanilla Ice cream, slightly softened 1 (16 oz) jar of Caramel Sauce1 cup milk chocolate chips1/2 cup butter, softened2 tablespoons sugar1/4 cup brown sugar1 cup flour1/2 teaspoon vanilla extract Directions: In a 9x13 glass dish spread out the ice cream evenly. While the ice cream is setting start making the cookie topping. Once Ice cream is all set and cookie topping is completley cooled, take ice cream out of freezer. Melt chocolate chips in a microwavable bowl.
Black Bottom Cupcakes Recipe Black Bottom Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter. Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Makes 12 large cupcakes View comments on this recipe on YouTube References: Mariani, John F. Mendelson, Susan.
Chocolate Cake Recipe & Video - Joyofbaking.com *Tested* Chocolate Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. In an ungreased 8 inch (20 cm) square cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt. Add the melted butter, water, lemon juice, and vanilla extract. With a fork, mix all the ingredients together until well blended. Bake in preheated oven for about 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. Frosting: Place the chopped chocolate, cream, and butter in a heatproof bowl. Serves 8 - 10 people. View comments on this recipe on YouTube
No Bake Nutella Cheesecakes If you happened to catch my post on How To Skin Hazelnuts, you may remember me saying that I have reawakened my obsession with Nutella. You may also recall me stating that my pantry was in absolute disarray from the holidays. When I finally reorganized it, I happened upon a brand new jar of Nutella that had fallen behind my baking drawer – jackpot! This little find rekindled my love affair with all things Nutella in a big way. The entire weekend turned into a pretty ridiculous Nutella recipe marathon. Brian had invited friends over for a football game coupled with grilled cheese sandwiches and chili. Oreo cookie crumbs create the foundation for a creamy, fluffy Nutella and cream cheese mixture that you’ll want to eat with a spoon straight from the mixing bowl with reckless abandon. If you enjoyed this recipe, you may like... Tagged as: Chocolate, cream cheese, Desserts, Easy Entertaining, Easy Recipes, Hazelnuts, No Bake, Nutella
Cheesecakes in Jars I like the idea of serving little individual desserts at get togethers and these little cheesecakes do the job. People can just pick one up and go - no slicing and serving required. I made lemon pound cake parfaits in taller jars but these little cheesecakes are in the smaller 4-ounce jelly jars. You can find them easily at your grocery store. The recipe calls for vanilla extract, something I never buy in the grocery store. Vanilla Bean Paste from Beanilla Cheesecakes in Jars for a printable recipe, click here makes 24 little cheesecakes. you will need 24 4-ounce regular mouth jelly jars Ingredients for the cheesecake: 2 cups graham cracker crumbs (16 whole graham crackers, ground)2 tablespoons sugar8 tablespoons butter, melted 4 8-ounce packages of cream cheese, room temperature3/4 cup sugar4 eggs, room temperature1 cup sour cream1 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste)zest of 1 lemon for the Raspberry Topping: 2 pints of fresh raspberriesstrawberry or raspberry jelly
Texas Fudge Cake Texas Fudge Cake - made May 29, 2011 from Birthday Cakes by Kathryn Kleinman (book #117) Ever since I made Diane's Double Chocolate Sheet Cake, I've been looking for other chocolate sheet cake recipes (sometimes known as Texas chocolate sheet cake). They're simple, easy to make and, with the right recipe, taste really good. I'm also a fan of cakes that call for spreading frosting over the warm cake as an added measure of decadence. I changed two things in this recipe. I really liked this cake - it had the perfect chocolate taste and cakey texture. 1/3 cup unsweetened cocoa powder 1 cup water 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda ½ teaspoon salt 2 large eggs, lightly beaten ½ cup sour cream or buttermilk 1 teaspoon vanilla extract Icing 6 tablespoons unsalted butter ¼ cup milk 3 tablespoons unsweetened cocoa powder 3 cups confectioners’ sugar ¾ cup finely chopped nuts of your choice 1. 2. 3. 4. 5. 6.
Italian Cream Cake Recipe Several people have asked for my Italian Cream Cake recipe, so I am sharing. It is actually my Mother in law's award winning recipe. Hope you all enjoy it! Ingredients for cake 1 cup buttermilk 1 teaspoon baking soda 2 cups white sugar 1/2 cup butter 1/2 cup vegetable oil 1/2 cup shortening 4 egg yolks 1 teaspoon vanilla extract 4 egg whites 2 cups all-purpose flour 1 to 2 cups flaked coconut (depending on taste) 1 to 2 cups chopped pecans (depending on taste) Frosting Recipe 1 (8 ounce) package cream cheese, softened 1/2 cup margarine, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans 1.Preheat oven to 325 degrees F. 5.Make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Interested in more of my recipes?
Seeking Sweetness in Everyday Life - Put a Lid On It: How To Ship Cupcakes in Mason Jars, from Beantownbaker.com Continuing our monthlong celebration of birthdays and all things sweet, Jen from the very sweet site Beantown Baker has dreamed up a thoughtful way to share birthday cake with friends who are far away: cupcakes baked in Mason Jars! Here she goes: One of the things I love most about baking is sharing my baked goods with other people. Whether it's baking something for a friend who had surgery, got a promotion, or for no reason at all, I get real joy out of baking for other people. Since most of my family is 1000+ miles away, they don't usually get to experience my baked goods. Last fall when we were coming into what I call birthday season, 6 birthdays from Oct-Dec, I really wanted to bake for my family members with birthdays coming up. Since cupcakes are my favorite thing to bake, I decided to send them cupcakes. How to Make and Ship Cupcakes in Mason Jars Bake cupcakes as directed and allow to cool completely.
Peanut Butter Pound Cake This month's recipe for the Secret Recipe Club comes from the blog Loving Life written by Kirstin. What I enjoyed about reading through this blog is the personal aspect Kirstin brings to all of her posts. Not only are there recipes, but also daily life details of one family from the Pacific Northwest. I love learning about those who write the blogs and getting to know about their life and what is important to them. I have shared on my blog a time or two that my husband's favorite dessert flavors are chocolate and peanut butter, in fact I have a chocolate and peanut butter category on my blog just so I can quickly find a recipe whenever he has a craving. As pound cakes go this one fits the bill. Peanut Butter Pound CakeRecipe Source: Modified slightly from Loving LifeCake: 1 cup butter, softened 2 cups sugar 1 cup light brown sugar, packed 1/2 cup peanut butter 5 eggs 2 tablespoons vanilla (original recipe called for 1) 3 cups cake flour 1/2 teaspoon baking powder 1/2 teaspoon salt Frosting/Glaze: