Chocolate Ooey Gooey Butter Cake

Ooey Gooey Butter Cake is one of my most favorite cakes ever. EVER.  I can still remember the first time I had it and thinking “what the crap is this?!?”  It was love from that point on and I honestly think if left to my own devices, I could eat a whole 9×13 pan of it in one sitting.  Hopefully I never find out.

Thankfully, the chocolate version is just a little too rich to eat more than one piece (at least for me) but it’s amazing nonetheless.  And you can throw this recipe together in about 15 minutes and have it in the oven baking in no time, so in case you still haven’t figured out what you’re bringing to that July 4th party tomorrow, I’d consider making this incredible cake!  The bottom layer is thick and slightly chewy and topped with rich, gooey, chocolatey, umm…goodness.  Hard to describe but just trust me on this one, it’s awesome. I highly recommend pairing it with milk or homemade vanilla ice cream–delicious!

Enjoy!

Chocolate Ooey Gooey Butter Cake
Dessert
18
 
Ingredients
  • 1 Stick Unsalted Butter, melted, plus one more stick Unsalted Butter, melted
  • 1 (18.25 oz) package Devil's Food Cake Mix
  • 1 Large Egg, plus 2 more Large Eggs
  • 1, 8 oz. Package Cream Cheese, softened
  • ¼ c. Cocoa
  • 1, 16 oz. Box Powdered Sugar
  • 1 T. Pure Vanilla Extract
  • 2 c. Semi-Sweet Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 baking pan.
  2. In an electric mixer, combine the cake mix, one egg, one stick of melted butter and beat on low speed until well blended. Press mixture evenly into baking pan and set aside.
  3. Beat the cream cheese until smooth. Add the remaining two eggs, one at a time and the cocoa powder. On low speed, add the powder sugar and beat until all ingredients are well combined. Beat in the remaining one stick of melted butter and the vanilla. Stir in one cup of the chocolate chips and spread the filling over the cake mixture in the pan. Sprinkle the remaining one cup of chocolate chips over the cake.
  4. Bake for 45 minutes. Be careful not to overcook the cake--the center should still be slightly gooey when finished baking. Cool the cake completely on a wire rack.

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4th of July Dessert

You’ll have to excuse me if this blog post isn’t quite as coherent as it should be but I just got done taste-testing tonight’s recipes and I think I’m in a bit of a sugar coma.  Not necessarily a bad thing but if I stop making sense about halfway through this post, I warned you!

Ok, let’s get down to it–4th of July themed dessert recipes are a pain in the butt!  Why?  Because if you limit your use of artificial color (like I do), you’re pretty much left with blueberries and strawberries to work with (and who are we kidding–they’re purple and pink!).  That’s it!  And don’t even mention the word TRIFLE.  Seriously.  I racked my brain for hours and googled until I could google no more but honestly couldn’t bring myself to make the same whipped cream/berry/pound cake trifle that everyone else was making.  Then it hit me–BREAD PUDDING.  I’ve only recently discovered the nirvana that is bread pudding and I love it with all of my heart.  I know, I know. You’re thinking “a HOT dessert?  ugh!”.  But throw in some vanilla ice cream and it’s all good.  Promise.

So here’s the recipe–Berry Bread Pudding with Lemon Drizzle.  First, let’s start with the sugary, slightly crunchy top crust.  Next, imagine sweet cream soaked chunks of soft French bread, studded with blueberries and raspberries.  Finally, spoon on some tart lemon drizzle and top with cold, vanilla ice cream.  Are you drooling?  Out. Of. This. World.

What’s that?  You want a second recipe?  Done.  You can do this one in less than five minutes–Berry Bark.  White chocolate with dried cherries, blueberries and cranberries.  Yay for options!

Hope you enjoy these recipes and try them yourself!  And most of all, have a safe and fun July 4th weekend!

Berry Bread Pudding with Lemon Drizzle

1 lb. Day Old French Bread, cut into 1-inch cubes

8 Eggs, lightly beaten

3 c. Half-and-Half

3 c. Heavy Whipping Cream

2 c. White Sugar

4 T. Pure Vanilla Extract

2 1/2 t. Lemon Zest

3 c. Blueberries

3 c. Raspberries

Directions

Spray a 9×13 glass baking dish with cooking spray.  In a large bowl, whisk together the eggs, heavy whipping cream, half-n-half, sugar, vanilla and lemon zest until the sugar has completely dissolved.  Gently stir in the bread.

Place half of each of the berries in the bottom of the 9×13 dish.  Spoon half of the bread mixture over the berries.  Sprinkle the remaining berries over the bread and top with the rest of the bread and pour any liquid that is left, evenly over the dish.  Gently press the bread down with the back of the spoon and make sure no berries are peaking through the top.  Place in the fridge for 30 minutes to an hour, so the bread can absorb the liquid.

Preheat the oven to 350 degrees.  Sprinkle the top of the bread pudding with sugar and place in the oven on top of a baking sheet (sometimes the liquid part will bubble and overflow..no fun cleaning that off the bottom of your oven!).  Bake for 45-50 minutes, until the top is golden brown and the middle is firm.  While the pudding is baking, make the Lemon Drizzle.

Lemon Drizzle

1/2 c. Unsalted Butter

1 c. White Sugar

1/4 c. Water

1/3 c. Lemon Juice

1 t. Pure Vanilla Extract

1 Large Egg, lightly beaten

Directions

In a small, heavy saucepan, combine butter, sugar, water, lemon juice, vanilla and beaten egg.  Cook over medium heat, whisking constantly, until mixture comes to a boil.  Remove from heat and let cool.

Serve over warm bread pudding and top with ice cream.

Berry Bark

4 c. (2 lbs) Good Quality White Chocolate, chopped (or White Chocolate Chips)

1 c. Dried Mixed Berries (Blueberries, Cranberries and Cherries)

Directions

Melt chocolate in the microwave at 20 second intervals, stirring between each interval, until completely smooth.  Stir in 3/4 c. of the mixed berries and then spread onto a foil-lined cookie sheet.  Sprinkle with remaining berries.  Pop in the freezer for about 30 seconds to harden up.  Cut into pieces with a sharp knife.

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Summer Drinks

I heard earlier today that we are in an “excessive heat” warning for the next few days, all the way through July 4th and beyond.  Ugh.  While I love the July 4th weekend, I am dreading the thought of being outside for hours while my makeup runs off my face, my hair falls flat and pit stains form under the arms of my non-black shirt (Because who wears black in the middle of summer?! Unless it’s a bikini??).  Lovely.  So I thought I could perhaps cheer myself up by finding some delicious, cold drinks to share on here.  It’s worth a try!

(I want one of these…whatever it is.)

First, I have a recipe for a Thai Tea that is out of this world!  If you’ve never had Thai Tea before, now is your chance.  This recipe is so delicious…sweet, spicy (as in cinnamon/clove spicy) and creamy.  Unfortunately, I don’t have photo but I’m sure it’s not too hard to imagine a glass of tea with half-and-half poured in.  Delicious.

I also linked to a few more yummy summer drinks below, in case you need more beverage inspiration.  I’m pretty sure I’ll be making that Sour Cherry Fizz concoction this weekend…sounds ABSOLUTELY AMAZING.

Enjoy!

Thai Tea

6 c. Water

1 c. Thai Tea Leaves (found at Asian market)

4 Cardamom Pods, crushed

1 Whole Clove, crushed

1/4 t. Cinnamon

1 c. Granulated Sugar

1 c. Half-and-Half

Bring water to a boil in a large pan.  Stir in tea leaves and next 3 ingredients and cover.  Remove from heat and steep 5 minutes.

Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves.  Add sugar, stirring until dissolved.  Cover and chill.

Pour into a glass 3/4 tea and 1/4 half-and half.

More Summer Drinks

Summer Mocktails

Frozen Blueberry Lemonade

Sour Cherry Fizz

Raspberry Lemonade

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Homemade Whipped Cream

Did you know that before there was Cool Whip people actually made homemade whipped cream in their very own homes?  It’s true.  And although you may think that there is no reason to ever make your own homemade whipped cream when you can simply wander down an aisle in the freezer section of your grocery store, pick out a tub and purchase it for mere dollars, you are wrong my friend.  So very, very wrong.  You see, there are many things that are mass produced and sold in grocery aisles that are simply an impostor of the real thing.   Whipped cream is one of those things. In it’s homemade form it is creamy, thick, sweet and void of all the artificial junk in Cool Whip.  It is simply divine and way too easy to eat buy the spoonful.

And let me tell you it is EASY to make.  I am not kidding.  I don’t know why people automatically assume things like this are hard, but they are not.  And once you try it, you’ll never go back to store bought.  Below I’ve given you my recipe for homemade whipped cream and a few suggestions for uses and how to take it to the next level, beyond vanilla.

Enjoy!

Homemade Whipped Cream

1 c. Heavy Whipping Cream

3 1/2 T. Powder Sugar

2 t. Pure Vanilla Extract

Directions

Place your mixer bowl and whip into the freezer for 30 minutes to an hour.  You want it to be as cold as possible when you whip your cream.  Place the heavy whipping cream in your mixer and whip it on high until it is thick and stiff. Add sugar and vanilla and mix thoroughly.

Makes about 2 cups whipped cream.

Tips and Uses

-Feel free to add more or less sugar depending on how sweet your prefer your whipped cream.  Just remember, you can always add more of something but you can’t take away, so add in small increments whether sugar, flavorings, spices, etc.

-You can use homemade whipped cream in any recipe that calls for Cool Whip.  Top pies with it, use it for dipping fruit, cookies, etc.  Also makes a yummy frosting for cupcakes and cakes.

Variations

-I made a chocolate amaretto whipped cream by simply adding a bit of cocoa powder and almond extract.  SO good.

-Cinnamon, Nutmeg, other spices

-Oils and Extracts (LorAnn Oils is great–find them in craft stores or buy online)

-Lemon, Lime or Orange Zest

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Vogue Girl-Cake for Princess

I haven’t done a lot of non-dessert recipe posts on my blog–as a matter of fact, I’m not sure if I’ve ever done any!  But, I saw these pictures from Vogue Girl that someone had shared on Facebook and I knew that I just HAD to put them on my blog.  I love everything about these pictures from the chandeliers to the tables to the way the models are posed…and of course the desserts!  Just beautiful.  I plan to be doing more posts like these in the future…not necessarily a recipe, but always dessert-related.

I hope you enjoy these photos as much as I did.  Have a lovely evening!

 

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White Chocolate Macadamia Nut Cookies

When I was a kid we didn’t eat out alot and if we did, we usually went to Subway or Taco Bell, which met our criteria of both fast and inexpensive.  I actually liked Subway alot and we’d always get their cookies that were three for a dollar.  You wouldn’t think that the cookies at a fast food place would be that great but the ones at Subway were really, really good (at least to my young, inexperienced tastebuds they were).  They always seemed fresh and were so soft.  My absolute favorite was the White Chocolate Macadamia Nut Cookie, so when I first decided to make them at home, I wanted one that was as close to Subway’s as possible.

Now I haven’t had one from Subway in a loooooonnnng time but this one is just as good, if not better, than the ones I remember from my childhood.  They are a little underdone when you take them out but I think that’s what makes them so good.  Oh, and they’re a snap to throw together too which is always nice.  Jeremy and I both love these so they are somewhat dangerous to have in our house but hey, every now and then you’ve got to have a little treat!

Enjoy!

White Chocolate Macadamia Nut Cookie

1/2 c. (1 stick) Unsalted Butter, softened

3/4 c. Granulated Sugar

1 Large Egg

2 t. Pure Vanilla Extract

1 1/4 c. AP Flour

1/2 t. Baking Soda

1/2 t. Salt

3/4 c. White Chocolate Chips

3/4 c. Salted Macadamia Nuts

Directions

Preheat oven to 375 degrees.  Line two baking pans with parchment paper.

In a mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.  Beat in egg and vanilla.  Whisk together the flour, baking soda and salt in a medium bowl and add to the mixer.  Beat until thoroughly incorporated.  Stir in chocolate chips and nuts.  Chill dough for 30 minutes to an hour.

Roll dough into a 1 1/2 inch ball with the palm of your hands and place on baking sheets.  Bake for 8 minutes, rotating pans and switching halfway through.  Let cool on baking sheets for 2 minutes and then move to a cooling rack.  Store in an airtight container.

Makes 25 small cookies.

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Honey Nut Bars

Alright, here are some adjectives: ooey, gooey, salty, sweet, soft and chewy.  Like the sound of that?  Good, then you will l-o-v-e, LOVE these Honey Nut Bars.  They embody every single one of those yummy descriptive words.  Oh, I forgot ADDICTING. I had to get these out of my house fast…I have absolutely no self-control when it comes to salty and sweet things!  If you love that combination as much as I do, make these immediately!  You will be so very happy you did…or maybe not once you have three or four or ten of them.  Ooooops.  I would know nothing about that though….

Enjoy!

Honey Nut Bars

Crust:

1 Stick+2 T. Unsalted Butter, melted

1 c. AP Flour

1 c. Rolled or Quick Oats

3/4 c. Firmly Packed Light Brown Sugar

1/2 t. Baking Soda

1/4 t. Salt

Topping:

3/4 c. Firmly Packed Light Brown Sugar

6 T. Unsalted Butter

1/3 c. Clover Honey

1/2 t. Salt

2 T. Heavy Whipping Cream

2 t. Pure Vanilla Extract

1 t. Cinnamon

3 c. (17 oz.) Whole Salted Mixed Nuts, toasted (I forgot to toast mine and they turned out fine)

Directions

Heat oven to 350 degrees.  Grease a 9×13 pan and line with foil, leaving extra foil to hang over the ends so that you will have “handles”.  Grease the foil.

For the crust, thoroughly combine all the dry ingredients.  Add melted butter and combine well.  Spread and press the crust into the bottom of the pan evenly.  Bake for 10 minutes and then let the crust cool on a rack for 10 minutes.

Place the nuts in a large bowl.  Bring the sugar, butter, honey and salt to a boil in a medium saucepan over medium-high heat, stirring often.  Slowly and carefully add the cream and return to a boil.  Remove from the heat and carefully add the vanilla and cinnamon.  Pour mixture over the nuts and coat them thoroughly.  Pour the nut mixture over the crust and spread evenly.  Press down on the nuts slightly with the back of a spoon.  Bake for 20 minutes, until the topping has just started to bubble slowly.

Let cool on a wire rack for 10 minutes and then using the foil “handles” remove from the pan and let cool completely.  Cut into squares with a sharp knife.  Make sure no foil has stuck to the bottom of the bars.

Makes 16 bars.

 

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Missouri Baking Co. – St. Louis Bakeries, Pt. 2

About a week ago I posted the first part of two bakery reviews from a trip that Jeremy and I took to St. Louis recently.  Now it’s time for the second review and I have saved the best for last!  When we were googling “St. Louis bakeries”, one of the first things to pop up at the top of the search was Missouri Baking Company.  This place had awesome reviews and people especially raved about their Italian desserts, cookies, pastries and gooey butter cake.  Since they don’t have a website, I wasn’t really sure what to expect in the way of a menu or what the place looked like.  We pulled up to an old, brick, factory-like building that was quite non-descript except for a large sign that said “Missouri Baking Co.” on the side of the building.  We walked inside and were greeted by several bakery cases, people everywhere and no tables or chairs.  This place was very straightforward, no frills which probably meant they don’t need to impress you with decor or aesthetics because their baked goods are just that good!

So, we got a number (yes, you had to take a number!) and I frantically tried to pick out what I wanted.  I am not so good with the decision making so trying to choose from this sea of delectable looking sugar was SO hard.  Plus, we couldn’t see any prices so we had no idea what we were going to spend AND they only took cash.  What to do?!?  Finally our number came up.  I knew I wanted a cannoli and asked the girl working which of their bazillion different kinds of cookies was popular and she recommended the Amaretti cookie.  Jeremy settled on a slice of Italian vanilla cheesecake and a brownie.   Our total was $4.75.  Say what???  Jeremy and I immediately looked at each other in shock and wanted to choose at least five more items…but we didn’t.  So we took our stash out to the car and got busy taking pictures and eating (between being in the car and extremely overcast skies, these are the best pics we could get but I thought Jeremy still did a great job).

Ok, first the brownie.  It was just…meh.  Kind of like they threw it in as an afterthought for the person who comes in the door and says “what the heck’s a cannoli?”.  It was a more cake-like brownie studded with chopped walnuts and covered with a thin layer of chocolate frosting, very reminiscient of the ones they sale at Walmart, two to a package that school kids get in their lunch.  So definitely our least favorite item.

But, things got immensely better from them on!  Jeremy’s cheesecake was awesome.  Not overly sweet, super creamy and smooth, with some sort of delicate indescribable crust (now that I think about it, I’m not sure it even had a crust) and was dusted with cinnamon.  So simple and so delicious!

Next the cannoli.  Isn’t it pretty?  I think I’ve had a very Americanized cannoli once it my life and this one was nothing like it, thank goodness.  It consisted of a waffle-cone like shell, filled with some sort of sweet custard that had a faint hint of cinnamon and was studded with semi-sweet chocolate chips and finished with a cherry.  So, so delicious!  We loved it.

Lastly, our absolute favorite was the Amaretti cookie.  The almond flavor of this cookie was INSANE and I love almond flavor.  And the texture was perfect–slightly chewy outside but so soft inside.  Just divine.  I definitely wished I had chosen more cookies, so if we ever get a chance to go back (we’ll find some excuse!), I plan on getting quite the selection of cookies and without a doubt will try their gooey butter cake.  This place really is all about the BAKING, especially authentic Italian baking which is refreshing since everyone and their brother thinks that if they can make a cupcake, they can open a bakery.

Check them out if you are in the St. Louis area!  You will most likely find something delicious that you’ve never tried before!

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Mudslide Cookies

This amazing cookie recipe was given to me by my friend, Judy.  I met Judy at my first “real job” I had shortly after I graduated college.  Judy was pretty much the resident office baker and she brought in desserts like I had never seen or tasted before!  I mean, I grew up loving to bake and cook but the treats she brought in soon made me realize there was a whole wide world of baking I had never explored.  I’ll never forget the first time I had ganache was in a dessert she had made.  I thought it was absolutely divine!  From then on I started reading and really digging into baking, beyond basic cookies and brownies.

So, she really inspired me and I have her to partially thank for my love of baking, especially baking with chocolate!  This recipe was one of the first I made of hers and I fell in LOVE with it.  These cookies are rich and chocolatey, almost like a brownie in cookie form.  And they look beautiful too because they form a shiny, delicate shell of sorts on the outside.  It’s almost like a brownie, cookie and chocolate truffle all rolled into one!  Just scrumptious!  Enjoy!

Mudslide Cookies

4 oz. Unsweetened Chocolate, finely chopped

3 oz. Bittersweet Chocolate, finely chopped

1/2 c. Semi-Sweet Chocolate Chips

3 T. Unsalted Butter

1/3 c. + 2 T. AP Flour

1 t. Baking Powder

1/2 t. Salt

3 Large Eggs

1 c. White Sugar

1 1/2 t. Pure Vanilla Extract

1 1/4 c. Semi-Sweet Chocolate Chips

Directions

Preheat oven to 400 degrees.  Line two baking sheets with parchment paper.

In a medium bowl, melt the unsweetened chocolate, bittersweet chocolate, semi-sweet chocolate and butter in a microwave, stirring every 20 seconds until completely smooth.  Set aside and let cool.

Whisk together flour, baking powder and salt.  Set aside.

In an electric mixer, beat the eggs, sugar and vanilla until light and fluffy, 3-4 minutes.  Add the cooled, melted chocolate mixture and combine on low speed.  Add flour mixture and continue to beat on low speed until almost combined, about 1 minute.  Stir in chocolate chips by hand.

Using a 2-inch scoop, drop onto baking sheets, about 3 inches apart.  Bake for 10 minutes, rotating pans and switching racks half way through.  Let cool on baking sheets for 2 minutes and then transfer to a wire rack and let cool completely.

Makes 28 cookies.

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BitterSweet Bakery – St. Louis Bakeries, Pt. 1

Last weekend, Jeremy and I headed to St. Louis to see Jimmy Eat World Saturday night.  The concert didn’t start until 8 p.m. so we had plenty of time to go at a somewhat leisurely pace and make some stops along the way.  We managed to hit up three vintage stores that we came across while driving and then proceeded into St. Louis to check out a couple of bakeries that had pretty decent reviews online.

I’ll start with the second bakery we visited that day, Bittersweet Bakery.  First, the space itself was really cool, one of those refurbished old brick warehouse buildings.  Inside were hardwood floors, exposed ductwork and modern chandeliers.   The bakery case was full of cakes and the countertops displayed quite the assortment of jumbo muffins, breakfast breads, biscotti and jumbo cookies.  I was a little surprised at the lack of selection just judging by what I’d seen on their website.  They did have a small display with a couple of whoopie pies that looked awesome, an amaretti cookie and a couple macaroons.

My first two selections they were out of, a whoopie pie and a mini peanut butter pie.  Apparently they were out of a lot.  So I finally settled on a Chocolate Chunk Cookie and Vanilla Bean Buttermilk Cake.  Jeremy chose Chocolate Buttermilk Cake.  The cakes themselves were very good, dense and probably some of the most moist cake I’ve ever had.  Inside they had chocolate mousse/vanilla pastry cream fillings and they were topped with a huge swirl of what I thought was Swiss buttercream but apparently it was Italian.  Not sure what the difference is but either way, I loved the frosting.  Jeremy, not so much.  He’s used to the American style of buttercream.  I also loved the fact that you could really see and taste the vanilla bean in mine.  At $5 each they were enough for two to share so we could only eat about half.

The cookie was allright, nothing special.  The texture was pretty good, very chewy but the flavor was somewhat lacking and a teensy bit on the salty side.  I kind of liked it but Jeremy didn’t like it at all.  It was somewhere around $3 and most of it went into the trash, unfortunately.

So, our overall experience here was ok.  We got there around 4 p.m. so I guess it was a little late in the day for them to have much left.  That was really disappointing to me because I would have really liked to have tried some other things.  But I will say their cake was absolutely delicious!  So if you are in the area, get there early for the best selection and definitely split one of the cakes with someone–you won’t be disappointed!

I will have Part 2 of our St. Louis bakery adventures next week–I’ve saved the best for last!  Oh and in case you were wondering, the concert was AWESOME.

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Berry Butter Cake

This post is a little late for Memorial Day, but this is one recipe you’ll be able to break out for any family or friend type gathering you may have in the coming summer months.  It’s basically a pound cake but it is a darn good one…I mean, it’s from Paula Deen after all!  That woman knows her stuff, especially when it comes to absurd amounts of butter and sugar.  I added in two types of berries for a more summery cake and threw in a bit more vanilla.  Also, if you have quite a few eggs you need to use up (like me) this cake is perfect–it uses six! Many of the reviews I read added lemon flavor or zest to give it a little more zing, which would also be a wonderful addition along with the berries.

I really wanted something quick too, as I didn’t have a lot of time last night to make something. However, the time stated on the recipe was a little off.  Instead of the hour and fifteen minutes it said to bake it, it actually took me one hour and 50 minutes to get it perfectly done.  That will definitely teach me to not start a cake around 9 in the evening! Besides that little snaffu, the cake was awesome!  It forms a sugary crust on the bottom (my favorite part) and stays absolutely moist and dense on the inside.  I HIGHLY recommend serving with vanilla ice cream.  Absolutely delish!

Enjoy!

Berry Butter Cake

Adapted from Southwest Georgia Pound Cake

1 c. (2 sticks) Unsalted Butter, softened

3 c. Granulated Sugar

6 Large Eggs

3 c. AP Flour

1/2 t. Baking Powder

1/2 t. Salt

1 c. Heavy Whipping Cream

2 T. Pure Vanilla Extract

1 1/2 c. Each Frozen Blueberries and Raspberries, tossed in flour (Do this once you have mixed everything together. You want the berries to be frozen when you mix them into the batter so that they don’t bleed into it.)

Directions

Generously grease and flour a 10-inch bundt pan.  Do NOT preheat the oven.  Using an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.  Add the eggs one at a time, beating well after each addition.  Whisk together the flour, baking powder and salt.  Alternately add flour mixture and heavy whipping cream to the butter-sugar mixture, beginning and ending with flour.  Stir in the vanilla and gently, but quickly, fold the berries into the batter.

Pour the batter into the prepared pan.  Put into a cold oven and set the temperature to 325 degrees.  Bake for 1 hour and 15 minutes without opening the oven door and then bake for an additional 30–35 minutes, checking with a butter knife toward the end of the time to test for doneness.

Cool the cake on a baking rack  for 15 minutes and then invert the cake onto a cake plate or cake stand.  Slice warm or at room temperature and serve with vanilla ice cream or homemade whipped cream.

Makes 16-20 servings.

 

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Elvis Sundae

Ok, I am VERY excited about this post for a couple of reasons. First, I have not one, but TWO recipes to share.  Two!  And one of those recipes could be potentially healthy.  Yes, healthy.  Of course, I would never allow that to happen, this being a full-on sugary delicious dessert blog and all.  But I’m giving you options here.  Nice, right?

Second reason for my excitement…I bought some uber cute mini dessert glasses for these special Elvis Sundaes!  I LOVE them.  I only needed two but they came in sets of 12.  I agonized over whether or not I should get them, but the cuteness won out in the end and I just resolved to have more people over  for dinner more often and get good use out of them.  At least that was part of my justification.

Ok!  On to the sundaes…my inspiration for these came from a fabulous frozen coffee drink called The Elvis.  It combines coffee, chocolate, banana and peanut butter.  Delish.  And it just so happens my sister-in-law Rachel, of Foodierachel.com, has this recipe for banana ice cream I’d been dying to try forever.  All it takes to make it is….bananas!  That’s it!  Super easy.  I topped it with a divine Mocha Hot Fudge Sauce from Joythebaker.com and chopped, dry-roasted peanuts.  And voila! Elvis Sundae.

Enjoy!

Banana Ice Cream

4 Medium-Large Ripe Bananas, sliced

2 T. Pure Vanilla Extract (This was my addition.  And I like vanilla, so feel free to use less if you’d like.)

Directions

Line a baking sheet with foil.  Place the banana slices on the baking sheet and let them chill in the fridge for an hour.  After they’re nice and frozen, throw them in a food processor for five minutes, turning it off every minute or so to scrape down the sides and kind of push everything around.  It will seem like it’s not going to blend, but it will happen, be patient.  When it’s completely smooth, whirl in the vanilla and then pour it into an air-tight container and freeze for several hours or overnight.

And here’s the part where you make this delicious, healthy banana ice cream not so healthy….

Mocha Hot Fudge Sauce

1/4 c. Cocoa Powder

1/3 c. Packed Dark Brown Sugar

1/2 c. Light Corn Syrup

2/3 c. Heavy Whipping Cream

1/4 t. Salt

6 oz. Bittersweet Chocolate, finely chopped

2 T. Unsalted Butter, cut into 1/2 Tablespoons

2 t. Pure Vanilla Extract

1 t. Instant Espresso Powder

1 1/2 t. Hot Water

Directions

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over low-medium heat, stirring until chocolate is melted.  Cook mixture at a low boil, stirring occasionally, for 5 minutes.

In a small bowl, dissolve the espresso powder into the 1 1/2 teaspoons hot water.

Remove sauce from heat, add remaining chocolate, butter, espresso misture and vanilla.  Stir until smooth.  Cool slightly.  (I would recommend cooling it and refrigerating it overnight.  The espresso flavor seemed to be more noticeable after doing that and then reheating it over low heat the next day.)  Scoop ice cream into small bowls, spoon sauce over the ice cream and chop with dry-roasted peanuts.

Makes 2 cups sauce.

Note:  For the banana ice cream, Rachel suggests adding things such as peanut butter, honey, etc. to make different variations of the ice cream.  So feel free to be creative and experiment!  I’m definitely going to try a mango ice cream next week–can’t wait!

 

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1st Birthday Cake

This past weekend I helped my friend make a 1st birthday cake for her sweet little boy, Jeremiah.  We wanted to do a jungle/monkey theme but since neither of us are professional cake bakers/decorators, we had to improvise a little.  Fondant was out because not only have I never worked with it before, I really don’t care for the way it tastes.  So, after searching the internet we found some ideas we liked, went shopping and prayed it would turn out!

First, let’s start with the cake.  It’s a homemade yellow cake covered with a delicious chocolate cream cheese frosting.  Both are very simple and very good.  For the decorations we used palm trees found at a local craft store.  The animals are just chocolate molds that were painted and filled with milk, dark and white chocolate.  For the #1, I had my husband outline it on a piece of paper.  Then I taped a piece of wax paper on top of the paper with the #1 on it, filled a squirt bottle (like this one) with white chocolate and simply traced the #1, filled it in and popped it in the freezer for a couple minutes.  Easy!  Once we had it on the cake, we placed banana runts around it.  Oh, and the “bamboo” around the cake are Pirouette cookies from Wal-Mart, cut with a serrated knife into different size pieces.

The really was one of the simplest cakes.  I think painting the chocolate animals and #1 took the longest, about 1 1/2 hours.  So, I hope this gives you inspiration and confidence for your own cake baking adventures!  You can do it!  Have fun!

Yellow Cake

(adapted from Allrecipes.com)

1 c. (2 sticks) Unsalted Butter, softened

1 1/2 c. White Sugar

8 Egg Yolks

3/4 c. Whole Milk

1 T. Pure Vanilla Extract

2 c. Cake Flour

2 t. Baking Powder

1/2 t. Salt

Directions

Preheat oven to 350 degrees.  Grease a 9×13 pan and flour.  Line pan with a piece of parchment paper.

Whisk together the flour, baking powder and salt.  Set aside.

In a mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.  Beat in the egg yolks, one at a time, then add the vanilla.  Beat in the flour mixture alternately with the milk, beginning and ending with the flour.  Beat on medium-high for 2-3 minutes.  Pour batter into pan.

Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool completely on a wire rack.  Turn out onto the rack and carefully peel the parchment paper from the cake.  Gently turn the cake over and use a serrated knife or cake leveler to level the top of the cake.  Turn upside down (so that the bottom of the cake is facing up) onto your cake plate.  Frost and decorate.

Chocolate Cream Cheese Frosting.

4 oz. Unsweetened Chocolate Baking Squares, chopped, melted (melt at 20 second intervals, stirring between each) and cooled

1/2 c. (1 stick) Unsalted Butter, softened

8 oz. Cream Cheese, cold

1/4 c. Solid Vegetable Shortening

1/4 t. Salt

2 T. Pure Vanilla Extract

6 c. Powdered Sugar, sifted

Directions

Cream butter, shortening and cream cheese until smooth.  Add salt and vanilla.  Beat in melted chocolate.  Gradually beat in powdered sugar until nice and creamy.

Frost cake with a crumb coat and let harden in the refrigerator for 5-10 minutes.  Remove, apply the final coat of frosting and decorate immediately.

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Iced Lemon Shortbread Bars

 

I’ve decided I’m going to try and invoke summer by baking with nothing but summer-y type things…lemons, strawberries, blueberries, etc.  It might not work but I figure it’s worth a shot, I mean, enough with the cold weather already!  And the rain, oh the rain…sigh.

Anyway, in the spirit of all things light and summerish I whipped up these Iced Lemon Shortbread Bars.  Believe it or not, you make this whole recipe in your food processor!  How easy is that?!  And the result is a super flaky, buttery shortbread bar flecked with lemon zest and tart lemon flavor.  Forget chocolate, this is the kind of stuff that isn’t too rich and so delicious that I could eat the whole pan!  But I didn’t…I shared.

Enjoy!

Iced Lemon Shortbread Bars

1 1/2 c. AP Flour

1/3 c. Cornstarch

1/2 c. Powdered Sugar

2 1/2 T. Granulated Sugar

2 T. Finely Grated Lemon Zest (you will need about 3 large lemons total for this recipe)

3/4 c. (1 1/2 sticks) Unsalted Butter, softened

1/4 t. Salt

2 t. Fresh Lemon Juice

1/2 t. Lemon Extract

Icing (recipe below)

Directions

Lightly grease a 9-inch square baking pan.  Line the pan with foil, letting the foil overhang to create “handles”.  Grease the bottom and sides of the foil.

In a medium bowl, thoroughly whisk together the flour and cornstarch; set aside.  In a food processor, process the powdered sugar, sugar and lemon zest until the sugar in yellow and the zest is finely pulverized, about 3 minutes, stopping and scraping down the bowl sides several times.  Add the butter, salt, lemon juice, and lemon extract and process until well blended and fluffy, about 1 minute.  Sprinkle the flour mixture over the butter mixture and process in on/off pulses until well blended and smooth, stopping and scraping down the bowl sides several times.

Turn the dough out onto a piece of plastic wrap, form into a disc, wrap and refrigerate for 20-30 minutes or until the dough is cool and slightly firmer.

Preheat the oven to 300 degrees.

Press the dough evenly into the pan.  Lay a sheet of wax paper on the dough, then press it out to the edges until the top is flat and smooth.  Peel off and discard the paper.  Bake for 37-45 (40 minutes was perfect for me) minutes, or until pale golden all over and just slightly darker at the edges.  Transfer the pan to a wire rack and let stand until completely cooled.  Using the foil “handles”, gently lift the bars from the pan.

Icing

2 T. Granulated Sugar

1 t. Finely Grated Lemon Zest

2 T. Fresh Lemon Juice

1 t. Light Corn Syrup

1 c. Powdered Sugar

Directions

In a food processor, combine the sugar and lemon zest and process until the sugar is lightly colored and the zest is finely pulverized, about 1 minute, stopping and scraping down the bowl sides once or twice.  Add the lemon juice and corn syrup and process until the sugar dissolves. Add the powdered sugar and process until evenly incorporated, scraping down the sides of the bowl, if necessary.

Immediately spread the icing evenly over the shortbread.  Let stand for 5 minutes.

Cut the shortbread into 2-inch squares.

Makes 24.

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Triple Chocolate Muffins

Today is National Chocolate Chip Day and to celebrate I came up with these super easy Triple Chocolate Muffins.  If you need something in a hurry, these are perfect and quite frankly they could pass as cake.  I’m really not sure who eats this kind of stuff for breakfast, but I will admit they would go perfect with a cup of coffee.

I adapted this recipe (as you can see I use Allrecipes.com quite a bit) and didn’t have the full cup of sour cream so I did part Miracle Whip which I’ve used in baking before with great results.  I made a few other changes and ended up with an awesome super soft, super chocolatey muffin.  Enjoy!

Triple Chocolate Muffins

2 2/3 c. AP Flour

1 1/2 t. Baking Soda

1/2 t. Salt

1/2 c. Cocoa

3/4 c. White Sugar

3/4 c. Light Brown Sugar

1/2 c. (1 stick) Unsalted Butter, softened

3 Large Eggs

1 T. Vanilla

3/4 c. Sour Cream

1/4 c. Miracle Whip

1 c. Whole Milk

3/4 c. Semi-Sweet Chocolate Chips

3/4 c. White Chocolate Chips

Directions

Preheat oven to 350 degrees.  Line or grease 24 regular size muffin cups.

Beat together butter and white and brown sugar on medium-high speed until light and fluffy, about 3 minutes.  Meanwhile, whisk together flour, baking soda, salt and cocoa.  Add eggs, one at a time to the butter/sugar mixture and beat in vanilla.  Beat in the sour cream and Miracle Whip.  Add one-third of the flour mixture and mix thoroughly.  Add half the milk and beat until thoroughly incorporated.  Add half the remaining flour, beating until incorporated.  Add the rest of the milk and beat thoroughly and the rest of the flour.  Stir in both kinds of chocolate chips.

Fill cupcake tins 2/3 with the batter and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.  Cool 5 minutes before removing from the pan.

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Sugar, Spice & Everything Nice Cookies

Last night I really wanted to make some cookies but had no desire to 1. make ANOTHER trip to Wal-mart and 2. spend money.  So I thought ok, what do I have in my kitchen?  Raisins and oats…Raisin Oatmeal Cookies!  Probably not that exciting for many people, but I happen to love them.  So I hopped online and found this highly-rated recipe from Allrecipes.com for Beth’s Spicy Oatmeal Raisin Cookies.  I quickly got to work figuring out how I wanted to change the recipe.  I guess I can’t leave good enough alone; it’s seriously an issue.

Anyway, as I gathered my ingredients I also found nearly empty bags of chocolate chips and coconut.  And then it hit me that I had walnuts in my freezer!  Yep, it was all going in the cookie!  And then things really got crazy…I decided to use CAKE flour!  See, I did some research and found that cake flour has a very low percentage of protein which lends to the tender quality it gives cakes.  So I figured by subbing some for the AP flour, I might get a little bit softer cookie.  Did it work?  I think so but I honestly would need to do a side by side comparison to be 100% sure how much of a difference it made.  They puffed up nice and big right out of the oven but definitely deflated a bit when cooled.

Regardless, the cookies were delicious, very buttery, slightly chewy around the edges and soft inside.  The flavor reminded me of Chai, which I happen to love!  The only change I might make is reducing the cloves to 1/4 t.  It was just a teensy bit too pronounced for my taste.  And I do believe soaking the raisins makes all the difference!  I will definitely do that from now on.  Feel free to play with the ingredients like I did–you never know what wonderful creation you’ll come up with!

Sugar, Spice and Everything Nice Cookies

1/4 c. (1/2 stick) Unsalted Butter, softened

3/4 c. Shortening

1 c. Packed Light Brown Sugar

1/2 c. White Sugar

2 Eggs

2 t. Pure Vanilla Extract

1 c. AP Flour (or 1 1/2 c. if using all AP Flour)

1/2 c. + 1 T. Cake Flour

1 t. Baking soda

1 1/2 t. Ground Cinnamon

1/2 t. Ground Cloves

1/2 t. Salt

2 c. Quick Oats

1 c. Raisins, soaked in 1 c. spiced rum for 2+ hours (or warm water) and drained

3/4 c. Semi-Sweet Chocolate Chips

3/4 c. Sweetened Flaked Coconut, toasted

1/2 c. Walnuts, toasted and coarsely chopped

Directions

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

In a mixer, cream together the butter, shortening, brown sugar and white sugar on medium-high speed until light and fluffy about 3 minutes.  Add eggs one at a time and then vanilla.  In a medium bowl, whisk together the flour(s), baking soda, cinnamon, cloves and salt.  Add to the butter/sugar mixture and thoroughly combine.  Stir in the oats, raisins, chocolate chips, toasted coconut and walnuts.  Drop onto the baking sheets with a 2-inch scoop.

Bake 9 minutes, rotating pans and switching racks half-way through.  Let cool on pans for 2 minutes and then cool completely on a wire rack.

Makes 45 cookies.

TIP:  For just about anything “toasted” (such as coconut and nuts) all you need to do is spread it in a single, even layer on a baking pan and pop into a 350 degree oven for 6-7 minutes.  Easy!

 

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Cherry Sweet Rolls with Almond Cream Cheese Glaze

Let’s start with the obvious: today is Mother’s Day.  I love my mom, she’s the best.  Recently, she had been mentioning how much she loves those Hostess Cherry Sweet Rolls (sorry, this is the only pic I could find) from the grocery store and how they’re so good and she hadn’t had them in soooo long, etc, etc, etc.  So that got me thinking, why don’t I make those cherry sweet rolls? After all, she deserved a LOT more than flowers from Wal-mart.  I got to researching and quickly realized I’d be making this recipe up.  Thankfully, I already had a great cherry filling recipe so I just needed the dough and glaze.

I didn’t have a ton of time so I settled on a quick dough recipe from Allrecipes.com for Ninety Minute Cinnamon Rolls.  The only change I made was to throw in some vanilla.  As for the glaze, I found two different recipes for cream cheese glaze that I combined because I couldn’t make up my mind on either one.

I made the cherry filling a little ahead of time which I recommend doing, maybe the day before, that way it has time to cool completely.    I was still extremely short on time though, so the rolls only rose for about 20 minutes on the second rise.  I was really nervous how these would turn out, but to my surprise the dough recipe worked perfectly and the fluffed up nice and big in the oven.  The end result was a delicious, soft cherry-filled sweet roll, definitely better than the ones from the store!  And my mom approved which was of course the most important part!

Enjoy!

Cherry Sweet Rolls with Cream Cheese Glaze

Cherry Filling

2, 14.5 oz. Cans Pitted Sour Cherries, drained with 1/2 c.  juice reserved

1 c. Granulated Sugar

1/4 c. Cornstarch

1 t. Pure Vanilla Extract

Directions

Combine 1/2 c. reserved juice, cherries, sugar ad cornstarch in a medium saucepan.  Cook over low heat until thickened, stirring frequently.  (Be patient, it will take awhile but they will magically thicken around the 25 minute mark)  Stir in vanilla and cool completely.  Set aside.

Sweet Dough

3/4 c. Whole Milk

1/4 c. (1/2 stick) Unsalted Butter, softened

3 1/4 c. AP Flour

1 (.25 oz) Package Instant Yeast

1/4 c. Granulated Sugar

1/2 t. Salt

1/2 t. Pure Vanilla Extract

1 Large Egg

1/4 c. Water

Directions

Preheat oven to 375 degrees.

Heat the milk in a small saucepan over medium heat until it bubbles, then remove it from the heat and stir in the butter until melted.  Let cool to lukewarm.

Meanwhile, in a mixer, combine 2 1/4 c. flour, yeast, sugar and salt and whisk well.  Add water, egg, vanilla and the milk mixture.  Beat well.  Add the remaining flour, 1/4 cup at a time, stirring well after each addition.  When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes.  Grease a 9×13 pan.

Roll dough out on a lightly floured surface, into a 24×18 rectangle.  (It will be very elasticy and will not seem to want to roll out at first but be persistent and it will eventually roll out)  Spread the dough with the cherry filling, to about an inch from the edges.  At the edge nearest you, begin to roll the dough, using your fingers to tuck in the cherries as you go.  Pinch the seam to seal and cut the dough into 12 equal size rolls and place into the pan, evenly spaced.

Bake for 20 minutes and let cool for about 10 minutes.  Spread with glaze while still warm.

Almond Cream Cheese Glaze

4 oz. Cream Cheese, softened

1/4 c. (1/2 stick) Unsalted Butter, softened

1 c. Powder Sugar, sifted

4 T. Heavy Whipping Cream (or Whole Milk)

1/2 t. Vanilla

1 t. Almond Extract

Directions

Beat cream cheese and butter until smooth.  Gradually add sugar, beating well after each addition.  Add milk, vanilla extract and almond extract.  Spread over warm rolls.

Makes 12 rolls

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Snickerdoodle Bars

I’ve made an amazing discovery this week…SIMPLE can be good.  Really, really, really good.  Thanks to being extremely short on time and ingredients, I happened to find a recipe that I now want to make over and over again.  These Snickerdoodle Bars are snickerdoodle perfection, totally chewy and buttery and cinnamony and sugary.  Ya know, all those yummy adjectives that end in “y”.

Take an hour or so this weekend and whip these up.  You won’t be sorry, I promise.

Snickerdoodle Bars

2 1/3 c. AP Flour

1 1/4 t. Baking Powder

1/2 t. Salt

3/4 c. (1 1/2 sticks) Unsalted Butter, softened

1 1/4 c. Granulated Sugar

1/2 c. Packed Brown Sugar

3 Eggs

2 t. Pure Vanilla Extract

Cinnamon Filling

2 T. Granulated Sugar

2 T. Cinnamon

Directions

Heat oven to 350 degrees.  Grease the bottom and sides of a 9×13 baking pan.

In a bowl, whisk together the flour, baking powder and salt; set aside.  In a mixer, beat the butter and both sugars on high speed until light and fluffy.  Beat in eggs, one at a time and then the vanilla.  On low speed, beat in the dry ingredients until combined.

Spoon two-thirds of the batter into the baking pan and spread evenly.  Mix the cinnamon and sugar together in a small bowl and sprinkle evenly over the batter.  Dollop tablespoon size amounts of the remaining batter evenly over the cinnamon-sugar mixture.

Bake 25 minutes or until golden brown and toothpick inserted in the center comes out clean.  Cool completely.

Glaze

1 c. Powdered Sugar

2 T. Heavy Whipping Cream

1 T. Milk

1/4 t. Pure Vanilla Extract

1/4 t. Almond Extract

Directions

Whisk together all the ingredients at once until smooth and drizzle over the cooled bars.

Makes 24 bars

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Sugar Leaf Bakery

There is a cute little bakery in Branson, MO that I have been DYING to try for a few years, called Sugar Leaf Bakery.   This past weekend I was finally able to stop in!  I had heard from both family and friends that they had great baked goods and fabulous wedding cakes.  The day that Jeremy and I went they had German Chocolate Cake, Key Lime Pie, Coconut Cake, Carrot Cake, Turtle Cheesecake and an assortment of delicious looking cookies.  So hard to choose!

For me, it was a toss up between the Key Lime Pie and the Coconut Cake but because I had heard they had amazing Coconut Cake, I went with that.  And oh my, was it good.  The cake was moist and dense and the coconut filling was super gooey.  It was all covered in a light whipped cream frosting and toasted coconut.  It had a great balance of flavors and wasn’t sickening sweet so that was nice.  I also got a jumbo snickerdoodle cookie that was chewy, cinnamony and delicious.

As for Jeremy, he apparently was filling the whole caramel/chocolate thing because he got a massive slice of Turtle Cheesecake and a Turtle cookie.  And I have to admit, he chose well.  The cheesecake was a dream.  Seriously.  First, you had a thick layer of chocolate cookie crust which was filled with the creamiest, smoothest vanilla cheesecake filling I think I have ever had.  The cheesecake filling had shavings of dark chocolate all through it and finally the whole thing was topped with a layer of caramel and drizzled with chocolate.  After the first bite I wanted to yank the plate away from him and scarf the whole thing down.  But I refrained.  I have to say, it was probably the best cheesecake I’ve ever had.   And I always thought I made fairly good cheesecake but this one definitely inspired me to improve on my own recipe.  The Turtle cookie was great also…a nice thick chewy chocolate cookie with a pool of caramel in the middle, sprinkled with chopped pecans.  Mmmmmmm!

They also had great looking salads, soup, paninis and other sandwiches.  We are already planning to go back and try lunch sometime and I fully intend to have a slice of that Key Lime Pie!  Do NOT miss this place if you’re in the Branson area–you are definitely in for a treat!

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