Hi friends! Yes, I have yet ANOTHER bakery review from DC…after this post, it’s three down, one to go! Don’t know if you remember, but in my Sprinkles post I mentioned that a lady there gave us the heads up about a place called Baked & Wired and I am SO glad she did–this place rocked! My first impression of the place when we got inside was that it reminded me of my favorite coffee shop here in Springfield, MO, the Mudhouse. The same kind of dim, cool atmosphere, hardwood floors, hodge podge furniture…pretty much knew it was going to be awesome right away.
As for the desserts…holy cow, I don’t even know where to begin. Honestly, I don’t! They had a HUGE selection that was pretty much impossible for me to capture the vastness of with my little bitty iPhone camera. But I tried! Right when you walk in you are greeted with several jars of massive cookies, some made into cookie-wiches with a layer of frosting in between. Then you move on and it’s just a sea of homemade brownies, bars, biscotti and possibly the biggest cupcakes I’ve ever seen. I’m not joking. They were seriously the size of a small potting plant container…which come to think of it might be what they baked them in!
Everything was very reasonably priced, in my opinion. The cupcakes were $4 each (worth it for how huge they were) and totally delicious. The cake was super dense and moist, very reminiscent of a pound cake, and the frosting was thick, creamy and just plain good. We LOVED them. We also tried a couple of bars, a brownie and a cookie–all amazing! I want to go back! Too bad they’re in DC. Or maybe it’s for the best.
Here are pictures of the goods with drool-worthy descriptions. The only thing I didn’t get a picture of was the Mocha (chocolate cupcake with mocha buttercream) and The Flapjack (maple brown butter cupcake with caramel buttercream and candied bacon on top). But you can use your imagination (which is probably higher quality than these camera pics–ugh).
So to wrap it up–this place ROCKS. Delicious, sugary goodness…I highly encourage you to visit if you are in the DC area. Oh, and I happened to find some pics that do the place justice. You can see them here.
Spring is here! Or is it summer?? It’s already 80 degrees in Springfield, MO and I’ve seen people running around in shorts for weeks (aaaaand it’s STILL March) and kids playing in backyard swimming pools! What is going on?! I’m going to assume that winter decided not to show up this year and we are officially in warmer weather which means seasonal springtime desserts! Yay!
Do any of you guys love the fresh and fruity flavors of spring as much as I do? It’s nice to get away from the “heavier” desserts of winter and indulge in some that aren’t quite as rich and decadent…well, ok, they’re still decadent but the fruit aspect lightens things up nicely! And you don’t feel *quite* as guilty. At least I don’t!
I can confidently say that after making this healthy version of carrot cake, I will never, ever make the regular, sugary, fat-laden version EVER again. I can’t even believe I’m saying that! I just couldn’t believe how good this cake was not to mention it’s full of fruits, veggies and whole grains. I made it for a dinner party and it was a huge hit!
The only thing I was a little unsure of was how the cream cheese frosting would turn out. I wanted something pretty close to the real thing so I read up on ways to make my own powdered sugar out of Sugar in the Raw and much to my surprise it worked! All you need is a coffee grinder, food processor or blender, throw the sugar in and give it a good whirl and voila! Homemade powdered sugar! Ok, so it’s not quite as fine as the real stuff but close enough!
This cake was totally delicious, moist and guilt-free! I promise you will L.O.V.E. this cake and never want the “real thing” again!
1 c. Sugar in Raw, processed to powdered sugar consistency in coffee grinder (or food processor/blender)
2 t. Pure Vanilla
⅓ c. Black Walnuts (or toasted pecans)
For the Carrot Cake
Preheat oven to 350 degrees. Lightly spray a 9x13 baking pan with cooking spray.
In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In a medium bowl beat together eggs, oil, applesauce, sugar and vanilla. Mix wet ingredients into dry ingredients until fully incorporated. Stir in carrots and pineapple. Fold in black walnuts.
Pour batter into a prepared pan and bake in oven for 45 minutes or until a toothpick inserted into the middle comes out clean. Cool cake completely on a wire rack.
For the Cream Cheese Frosting
Beat Neufchatel in an electric mixer until smooth. Add processed sugar and beat until granules have fully dissolved (there should only be a few). Beat in vanilla.
To Assemble Cake
Trim edges off of cake and cut in half. Spread half of frosting on cake and place other cake half on top. Spread with remaining frosting and sprinkle with black walnuts.
I wanted to make something extra special for my father-in-laws birthday because he definitely deserved it. He is one of the most selfless, giving people I know and his birthday lunch needed a fabulous cake! Jeremy told me he had mentioned pineapple and yellow cake so I thought hmmm, Pineapple Upside Down Cake?? Sounded good to me! Now I had never made one before but I had had plenty in younger days…Pineapple Upside Down Cake seemed to show up at every church potluck and family gathering we had. You know the kind, made with boxed yellow cake mix and canned pineapple slices..and there is absolutely NOTHING wrong with that version but I wanted to try my hand at a totally from scratch Pineapple Upside Down Cake.
I found this recipe on simplyrecipes.com and only made a couple of changes, nothing major at all. As for the cake, I really liked the way it turned out, more like a pound cake. I thought the addition of almond flour was somewhat odd but it added a nice texture to the cake. It was definitely better the second day after the pineapple juices and butter/brown sugar mixture had time to seep into the cake a bit more. I served it at room temperature with vanilla ice cream and everyone loved it. I’d say it was a successful birthday!
5 Slices Fresh, Cored Pineapple (or 1, 20 oz. Can Pineapple Slices)
1½ c. All-Purpose Flour
6 T. Cake Flour
6 T. Almond Flour/Meal
¾ t. Baking Powder
½ t. Salt
1¾ c. Granulated Sugar
1 c. (2 sticks) Unsalted Butter, at room temperature
4 Large Eggs
1 T. Pure Vanilla Extract
¾ c. Sour Cream
For the Topping
Preheat the oven to 325 degrees. Grease a 10-inch, round cake pan. Sprinkle brown sugar evenly into pan. Pour butter evenly over brown sugar. Arrange pineapple slices in a single layer on top of the butter/sugar mixture and fill the center of each pineapple with maraschino cherries (I used 5 cherries in each center).
Whisk together the all-purpose flour, cake flour, almond flour/meal, baking powder and salt. In the bowl of an electric mixer beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients, beating well after each addition. Pour cake batter into pan.
Bake in oven for 1 hour and 25 minutes or until a tested inserted in the middle comes out clean. Cool cake completely or turn out onto a platter after 10 minutes and serve warm.
The healthy recipes just keep getting better and better! This week I’ve got a fabulous, super-quick recipe for no-bake energy bites…that taste like a cross between peanut butter cookie dough and no-bake cookies. Can you say YUM?? They are full of good stuff that won’t send you on a sugar-high but instead provide a source of natural, tasty energy. All you need is one bowl and handful of ingredients–get busy!
½ c. All-Natural, Smooth Peanut Butter (or any nut butter you prefer)
⅓ c. Honey
2 t. Pure Vanilla
¾ t. Fine Sea Salt
1 c. Rolled Oats
½ c. Wheat Germ
½ c. White Whole Wheat Flour
Oats, Peanut Halves, etc for topping
In a large bowl stir together peanut butter, honey, vanilla and salt until smooth. Add oats, wheat germ and white whole wheat flour and stir until thoroughly mixed together. Form into 1" balls and roll in oats or top with peanut half. Store in the refrigerator in an air-tight container.
I am proud to say that my husband is now a chocolate and mint convert–all because of these brownies. He said he wasn’t going to try them but then he saw them…and then he tasted them…and then he couldn’t keep his hands out of them. Hah! And I have to admit, they are GOOD. I mean, I love anything mint and chocolate but these are one of the best renditions of that combo I’ve ever had…if I do say so myself. The mint flavor from the Thin Mint cookies and Andes mints is not overwhelming and somewhat subtle and then the Bailey’s buttercream…oh my word, don’t even get me started. It took so much restraint to keep from eating this frosting by the spoonful.
Now when I say Bailey’s, let me clarify. When I went to purchase my bottle of Bailey’s I could not believe that is was nearly $20!!! And all I needed was two-thirds of a cup!! Ummmmmm, no, not happening. So I thought hey, what about Irish cream flavored coffee creamer? Yes! Perfect. Well, much to my surprise and delight I discovered that Bailey’s had their own brand of coffee creamer–for two bucks! Score! I knew I had some whiskey at home that I could throw in and I’d be good to go.
Perfect for St. Patty’s day! You’ll love them–promise.
Preheat the oven to 350 degrees. Grease a 9x13 pan.
In a large bowl whisk together the flour, cocoa, baking powder, and salt until combined. Set aside.
Place chocolate, butter and instant coffee granules into a medium size bowl and melt in mircowave at 20 second intervals, stirring between each, until completely smooth. Set aside to cool a bit.
Once the chocolate mixture is warm (NOT hot) add eggs, one at a time, whisking to incorporate. Add sugar, vanilla, Bailey's creamer and whiskey and whisk until combined.
Add the chocolate mixture to the flour mixture, folding with a spatula until just combined. Fold in the crushed Thin Mint cookies.
Pour the batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. While the brownies are baking, chop up ⅔ (about 30 squares) of the Andes mint squares. As soon as the brownies come out of the oven, sprinkle with the chopped Andes. Put back in oven for about 25-30 seconds, remove and spread melted Andes over the brownies. Let the brownies cool completely and frost.
For the Bailey's Buttercream
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Beat in two cups of the powdered sugar, one cup at a time, on low, beating thoroughly after each addition. Add 3 tablespoons of the Bailey's Irish Cream creamer and beat thoroughly. Beat in the remaining powdered sugar, one cup at a time, on low until thoroughly combined. Add vanilla, whiskey and remaining 2 tablespoons Bailey's creamer until completely incorporated. Chop remaining Andes mints, frost brownies and sprinkle with chopped mints.
Ladies and gentleman, I may have discovered my most absolutely, favorite, healthy dessert recipe to date! To say these “rice krispie” bars are good is an understatement…they are amazing. Quite truthfully, if given the choice between these bars and oh say a cupcake, I’d choose the bars! Yes, that’s how good they are!
I found this recipe over at ohsheglows.com and just the words “no-bake” and “almond butter” drew me in immediately. I think one thing that made a difference for my bars was the particular kind of brown rice cereal that I bought at our local health food store. It’s made by Enjoy Life Foods and it was so crunchy and delicious in these. I was a little skeptical about the bars holding together without any marshmallow like a typical rice krispie treat but the almond butter and honey works perfectly as a binder. I did leave them in the fridge, just to be on the safe side and I actually liked them cold the best.
½ c. Almond Butter (or any all-natural nut butter you prefer)
½ c. Honey
1 T. Pure Vanilla Extract
1 T. Unsalted Butter
½ t. Fine Sea Salt
3.5 c. Brown Rice Crisp Cereal
⅛-1/4 c. Dark or Bittersweet Chocolate Chips, melted (for drizzle)
Prepare an 8x8 baking dish by spraying it with cooking spray.
In a large pot over low-medium heat, add the honey, butter, almond butter and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract. Stir in the brown rice crisp cereal until thoroughly coated.
Scoop into pan and spread evenly. Place in freezer to set for about 15 minutes.
Remove pan from freezer and drizzle with the melted chocolate. Place in freezer to harden the chocolate, about 5 minutes. Slice into squares and serve or store in fridge until ready to serve.
I have very fond memories of St. Patrick’s Day as a child. Especially if the day happened to fall on a schoolday. We didn’t get just any old lunch for that day…no, we got a lunch filled with GREEN. Yes, everything was covered in mold!!!! Ok, not really, that’s actually not true. My mom never fed us mold. Not knowingly at least. Anyway…I distinctly remember cottage cheese tinted with green food dye and shamrock sugar cookies with green frosting. So healthy, right? Oh who cares, we loved it and looked forward to it every year!
So, in honor of that fun tradition we had as kids, I found some green desserts for St. Patrick’s Day! Typically, when you think green and dessert, the first thing that comes to mind is mint. And I LOVE mint and chocolate combinations. But I’m sure not everyone is as fond of the flavor as I am so I found a couple more green ideas–pistachio and green tea! Green tea (or matcha) sounds a little strange but it is actually DELICIOUS in desserts. And these flavors lend themselves to the possibility of a bit more, shall we say, natural, green color.
I struggle with some recipes…in particular, bread puddings and crockpot cakes. Why?? Because they are so darn hard to photograph! It’s a crying shame that a couple of the most delicious types of desserts (especially bread pudding) just look plain ugly in photos. Delicious? Yes. Photogenic?? No. So hopefully I can convince you to make this crockpot cake based on my simple review of this recipe!
To say this cake is AWESOME is an understatement…it’s actually FREAKIN AWESOME. I was making a dessert for a family get-together and was a little stumped because I knew everyone wanted something majorly chocolate but I didn’t want to just do a chocolate layer cake or cupcakes. And then out of nowhere I remembered this Rocky Road Crockpot cake that one of my former co-worker’s had brought to work for a party and how absolutely, incredibly amazing it was. So I thought why not swap out the nuts for cookies and voila! Cookie Monster Crockpot Cake! If you like chocolate, cake, gooey marshmallows, chocolate chip cookies and Oreos, you may like and possibly even love this dessert. Oh and do I even have to mention the vanilla ice cream?? That’s kind of a no-brainer.
2 c. Chocolate Chip Cookie Pieces (I used Keebler Elf Soft and Chewy)
1 c. Bittersweet or Semi-Sweet Chocolate Chips
2 c. Miniature Marshmallows
Vanilla Ice Cream (optional)
Lightly grease a 4-qt slow cooker or spray with cooking spray.
In the bowl of an electric mixer, beat cake mix, next 5 ingredients and 1¼ c. milk at medium speed for 2 minutes, stopping to scrape down the sides of the bowl as needed. Pour batter into slow cooker.
Cook remaining 2 cups milk in a small saucepan over medium heat, stirring often, 5-8 minutes or until bubbles appear (do not boil); remove from heat.
Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Place a towel over the slow cooker and place lid on top (this prevents condensation from dripping into the cake). Cook on LOW for 3½ hours. Meanwhile, mix chocolate chip cookies, Oreos, mini marshmallows and chocolate chips together in a large bowl.
Turn off slow cooker or onto low if yours has that setting. Sprinkle with the cookie, marshmallow and chocolate chip mixture and let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes and serve with ice cream, if desired.
I’ve been meaning to incorporate some fun dessert prints into my kitchen decor for quite awhile now. So, I finally got online the other night to do some research. Here are some of my favorites from Etsy.
I bet you thought I had forgot about my New Year’s resolution to make one International dessert a month but guess what?? I did not forget! As a matter of fact I made Brazo de Mercedes in January but things, shall we say, didn’t work out quite as I had planned. So we’ll come back to that another day. I’m still a little emotional about it.
I decided on Italian for February because, quite frankly, I REALLY wanted to make Amaretti cookies. The first time I had ever had them was when Jeremy and I visited Missouri Baking Company in St. Louis and I fell in love with the morsels of chewy almond goodness. I seriously think I have some kind of problem when it comes to almond-flavored things…meaning I have NO CONTROL over my hand and mouth. As I made the almond paste for this, my food processor had hardly had the chance to cool off before I starting shoving bites of the sweet almond mixture in my mouth. It was like an almond paste induced feeding frenzy. And then I remembered, “Wait! This has to go in a recipe!!”. Oh…yeah…the cookies. Almost forgot about them. Ahem.
I managed to gather myself and actually make the cookies. Go me. I wasn’t sure what recipe to use but I settled on this one from Smitten Kitchen. Her recipes always look so amazing and this is the first one I’ve actually made (I think). They turned out amazing…little crisp around the edges, majorly chewy and completely delicious. I did discover that the longer they sat, the softer they became which is usually totally opposite of how it is with baked goods of any kind. I made them on a Friday evening and by Monday they were still delicious. After Monday….well, I don’t know, because we ate them all!!
If you’re an almond lover such as myself, you MUST try these cookies immediately.
1, 7 oz. (3/4 c.) Tube Pure Almond Paste (Found in the baking aisle or you can make your own..which is what I did. See recipe below.)
1 c. Granulated Sugar
Pinch of Salt
2 Large Egg Whites, at room temperature for at least 30 minutes
¼ c. Granulated Sugar
6 T. Powdered Sugar
¾ c. Almonds (original recipe calls for blanched but I just use raw, whole almonds)
2 T. Light Corn Syrup
1¼ t. Pure Almond Extract
For the Almond Paste
Process almonds, powder sugar and granulated sugar in a food processor until the nuts are very finely ground. Add corn syrup and almond extract and process until the mixture is thoroughly blended and moist enough to hold together when pressed in your hand. Form into a ball and wrap in plastic wrap and an air-tight container until ready to use.
For the Cookies
Preheat the oven to 300 degrees and line two large baking sheets with parchment paper.
Pulse the almond paste, sugar and salt in a food processor until broken up, then add egg white and puree until smooth. Using a 2 t. measuring spoon, drop batter onto pans, about 2 inches apart. They will spread quite a bit so make sure there is plenty of room between the cookies. I got 8 on the pan.
Bake in the very center of the oven for 8 minutes, rotate pan and then bake for another 7 minutes. Let cool completely before removing from parchment paper. Store in an air-tight container.
Makes 25 cookies.
TIP: To easily remove cookies from the parchment paper, gently push up on the cookie with your finger from underneath the parchment paper. It should peel away easily.
Have you ever wanted a nice warm bowl of oatmeal in the morning but just didn’t have the time to actually make AND eat it?? Yeah, been there. Our mornings are fairly rushed around here and we hardly ever have a sit down breakfast, except for the occasional big splurge breakfast on a lazy Saturday morning. And those are few and far between. What a shame.
So, if you’re like us and just want something to grab on your way to work, these baked oatmeal bars are what you need! It’s all of the ingredients in a hearty, filling bowl of oatmeal put them into one neat little bar. Besides heart-healthy oats, they’re sweetened with honey and have wheat germ and wheat bran for added fiber and protein. They’d even be great for an afternoon snack when vending machines are practically screaming your name. Delicious, nutritious, yummy and most importantly, travel-ready!
¾ c. Chopped, Dried Apples (or raisins, cherries, etc)
⅓ c. Chopped, Toasted Pecans
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a large bowl whisk together the oats, wheat germ, wheat bran, cinnamon, nutmeg, cloves, baking powder and salt. In a medium bowl stir together the eggs, honey, vanilla, applesauce, oil and milk. Add wet mixture to the dry ingredients and mix thoroughly. Add chopped apples and pecans.
Bake for 30 minutes.
Makes about 18 bars.
Tip: Feel free to substitute any kind of add-in for the dried apples and pecans...whatever nut, fruit, chocolate chip, etc you may like.
A few weeks ago I had the privilege of helping my friend Robyn, of Red’s Cupcakes, hand out her amazing Chocolate Espresso cupcakes to hundreds of chocolate loving people at the Art and Romance of Chocolate event in downtown Springfield, MO. The event proceeds went to the Friends of the Springfield Art Museum and there were judging in certain categories. You can see the list of participants and who won what, here.
It was a fun event for a great cause and I was honored to be part of it. I did manage to make it around to all the vendors before the event started and snap some pictures with my phone (sorry for the poor pic quality!) of their amazing creations. I couldn’t even begin to tell you what everything was (except Red’s Cupcakes–first photo!) so just enjoy the pictures and give it your best guess! 😉
My resolution to bake classic cakes has so far been a success, starting with this Coconut Cake and now the Hummingbird Cake. If you’ve never heard of the Hummingbird Cake before, it goes all the way back to, well, it’s hard to tell where or when exactly it came on the scene. The first published recipe for the cake showed up in the February 1978 issue of Southern Living magazine and was submitted by a woman named Mrs. L.H. Wiggins but it’s roots trace from the deep south aaaaaallll the way to Jamaica! How crazy is that? You can read more of the history and details here.
I used a recipe from myrecipes.com that was a little of a modernized version of the cake with the addition of white chocolate to the cake and the frosting and a touch of almond extract. I was tempted at first to leave the white chocolate out of the cake but I’m so glad I didn’t–I LOVED getting little bits of white chocolate in every other bite. This cake is very, VERY dense, almost like banana bread and the flavors of the almond extract, cinnamon and banana are incredibly delicious. I can’t believe I waited so long to make this cake!
2 c. Chopped Bananas (about 3 medium-large bananas)
4 oz. White Chocolate, finely chopped
White Chocolate Cream Cheese Frosting
1½ c. White Chocolate Chips, melted and cooled
1½ (8 oz.) Packages Cream Cheese, softened
6 T. Butter, softened
4 c. Powdered Sugar
1 T. Pure Vanilla
½ c. Chopped Toasted Pecans (for garnish)
Preheat the oven to 350 degrees. Grease and flour 3, 9-inch round pans and then line with parchment paper (optional).
For the Cake
Combine the first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened (do not overbeat). Stir in vanilla and almond extract, pineapple, pecans, bananas and white chocolate.
Divide batter evenly among the three pans. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.
For the White Chocolate Cream Cheese Frosting
Combine cream cheese and butter in the bowl of an electric mixer and beat at medium speed until creamy. Add melted chocolate and vanilla, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency (do not overbeat).
To Assemble the Cake
Spread cream cheese frosting between layers and on top and sides of cake; sprinkle ½ cup of chopped pecans on top. Serve immediately or store in refrigerator until ready to serve.
A friend and I had been chatting about how much we love to cook and, like myself, she is into very healthy and nutritious cooking (I said COOKING..not BAKING). We’d often find ourselves at an event where we both brought homemade dishes and we’d be asking each other for the recipes at the end of the night, so we decided what better way to share our love of cooking and yummy recipes than start a gourmet cooking club?? So, our first official cooking club get together was this past January and it was SO fun! The food was all delicious and it gave me the opportunity to try out a new healthy dessert recipe–Spicy Whole Wheat Dark Chocolate Chip Cookies!
My inspiration for these cookies was based off of one of my FAVORITE “healthy” indulgences from Trader Joe’s…cayenne covered dried mango dipped in dark, bittersweet chocolate. It is one of the best things to ever cross my lips and sadly, since we have no Trader Joe’s here in Springfield, MO, I’m not sure I’ll ever get it again! But I loved the combination so much I thought I’d try it in these cookies. Now the cookies themselves were absolutely WONDERFUL. They were soooo soft and tender and the heat from the red pepper combined with the bittersweet chocolate was out of this world! The only thing I didn’t like about this recipe was…the mango! It was such a bummer, but it just didn’t work for this cookie, in my opinion. So, I’d omit it for sure in the future and went ahead and wrote the recipe without it. But I’m not too upset about it–I still discovered an amazing, nutritious cookie recipe!
½ c. Dark Chocolate Chips (I used Ghirardelli 60% Bittersweet)
In a medium bowl, whisk together the flour, baking soda salt and pepper. Set aside. In the bowl of an electric mixer, beat the butter, sugar, molasses and pumpkin on medium-high speed until light and fluffy about 5-7 minutes. Add the flour mixture and mix on low speed until just combined. Stir in the chocolate chips. Wrap dough in a large piece of plastic wrap, place in an air-tight container and refrigerate overnight (I refrigerated mine for about 24 hours).
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
gently form dough into 1½-inch balls and place 2 inches apart on baking sheets. Bake for 16 minutes, rotating pans once and switching racks halfway through. Cool on baking sheets for 2 minutes and then transfer to a wire rack and cool completely.
I love dessert tables. From the beautiful colors, creativity, attention to detail and mouth-watering sweets, I am truly inspired whenever I see them. These Valentine’s Day themed tables are so unbelievably beautiful…I hope you enjoy them as much as I do!
Click on the pictures to see even more beautiful photos.
I know the big thing around Valentine’s Day is chocolate dipped strawberries, which are great, but I’ve gotta admit I’m more of a chocolate covered cherry kinda girl. And I know I can’t be the only one! So my love of chocolate and cherries inspired me to create this super simply shake but not just any shake…a CAKE shake. Yep, there is one big ‘ole slice of chocolate cake with vanilla frosting mixed right into this creamy concoction. I picked my slice of cake up in the Wal-mart bakery case (don’t judge) but if I’d been thinking, I would have gotten one of the mega-huge chocolate cupcakes that Walgreens now sells. But the shake still worked out alright. Actually, better than alright–it was, in fact, AWESOME. I topped mine with homemade whipped cream, melted chocolate and festive sprinkles–so cute!
Share one of these with your sweetie tomorrow! Or don’t share….it’s makes enough for two. 😉
One Big Slice of Chocolate Cake with Vanilla Frosting or Two Regular Cupcakes (or chocolate frosting/white cake/etc..whatever you prefer)
20 Maraschino Cherries, chopped
1 Pint or 4 BIG scoops of Vanilla Ice Cream
14-1/2 c. Heavy Whipping Cream (depends on how thick you want it...I used ½ a cup)
¼ t. Pure Vanilla
1 T. Maraschino Cherry Juice
½ c. Dark Chocolate Chips, melted
Place all ingredients in the blender (reserving a tablespoon or two of the melted chocolate for decoration) and blend until the shake has reached your desired consistency. Top with your choice of sprinkles, chocolate, whipped cream, etc.