Gooey butter cake again? YES. And this time with Nutella. NUTELLA. In OOEY GOOEY BUTTER CAKE. Can your mind even comprehend?! I’ve made all kinds of gooey butter cakes, but this one might be my favorite. It’s rich, decadent and perfect with ice cream. A great, chocolatey addition to any holiday spread!
1, 18.25 oz. Box Duncan Hines Dark Chocolate Fudge Cake Mix
1 Large Egg, at room temperature
½ c. Unsalted Butter, melted
1 T. Pure Vanilla Extract
For the Filling
8 oz. Cream Cheese, softened
3 Large Eggs, lightly beaten
1 c. Nutella
1 T. Pure Vanilla Extract
3¾ c. Powdered Sugar
½ c. Unsalted Butter, melted
Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.
For the Cake
In the bowl of an electric mixer, combine cake mix, egg, butter and vanilla and mix well. Pat into the bottom of the prepared pan and set aside.
For the Filling
Still using an electric mixer, beat cream cheese until smooth; add eggs, Nutella and vanilla. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40-45 minutes (mine is done around 40), until a tester comes out clean. Remove from oven and let cool completely on a wire rack.
As of right now, I’m in recovery stage from Thanksgiving eatings. Is anybody else with me? Lots of fruits, veggies, lean meat and trying desperately to stay away from sweets…at least for the moment. But doesn’t it just seem like you are inundated from Thanksgiving to Christmas (ok, more like Easter) with candy and sweet stuff EVERYWHERE?! At the office, church, cookie exchanges, holiday parties, special holiday treats from local bakeries and ice cream shops…I mean, you’ve only got one month to stuff your face with all these limited time, seasonal treats!!!! No wonder people gain on average 10 pounds from November to December. Sheesh.
I’ve found the best defense is to have a plan of action! I think ahead about what I REALLY want to indulge in and what I can live without. It seems that we think since something is laying out on the kitchen table in the breakroom at work, we might as well eat it, even if it’s really not that good. Save your calories for the things that are AMAZING, not just o.k. I also like to keep fruits and healthy baked treats on hand at our house. That way we already have something to grab in case the sweet tooth kicks in or we want to go out and get that limited-time dark chocolate candy cane shake. Tomorrow morning I’m going to share a recipe for healthy Dark Chocolate Chunk Toffee Bars but for now I thought I’d share some of my favorite healthy treats I’ve done over the past few months. These are all great options and totally delicious.
I have so many things to be thankful for this year. Family, friends, health, good jobs and so much more than I can even count right now. Oh and of course all of you! I am thankful for each and every one of you that come back to my little baking site time and time again. God has blessed me beyond what I deserve and I am so incredibly thankful. Praying you all have a blessed Thanksgiving and get to enjoy good food, family and friends!
(Thought I’d share a little photo of some baking I did this week! Cherry cheesecake, pecan pie, pumpkin pie, chocolate cream pie and lots of other delicious things that couldn’t fit in the picture. 🙂 Mmmmm, sugar….)
Cinnamon Roll Cake. Also known in our house as “crack cake”. Listen I don’t care what your planning on baking for Thanksgiving this week–pie, cookies, trifle, cobbler, whatever–I don’t care. Yeah I know you’re in the middle of making your massive grocery list but whatever dessert you have on it, scratch it off. You will likely already have all the ingredients needed for this cake and this cake is what you want to make. Trust me on this.
I had never even heard of Cinnamon Roll Cake until my good friend Nicole (who also happens to be a FABULOUS baker) told me she had went to a recipe exchange and someone brought this cake. When she showed me the recipe, it looked so easy I had to try it right away. Luckily we had a bonfire we were going to this past Friday so it was the perfect excuse to make it. I had it done in no time and was taking it out of the oven, piping hot, pouring the glaze all over it and breathing in the delicious aroma of what smelled just like yummy cinnamon rolls. Now whoever wrote the recipe said they preferred to eat it while it was still warm, so of course we took their advice! And it was indeed delicious. Very much like a warm cinnamon roll in cake form. However, after letting it cool for several hours, something magical happens after all the glaze has soaked into the dense cake and the cinnamon-brown sugar swirl has turned super gooey and decadent. The cake itself is not overly sweet which is nice because it balances out the sweetness of the swirl and glaze perfectly. I’m telling you, it was amazing!!! Jeremy and I agreed that we liked it warm but LOVED it cold/room temperature and both agreed that we can never be left alone with this cake in the house. It’s so, SO good. Totally addicting. Yeah, like crack. Seriously, make this for your Thanksgiving dinner! People will rave.
1 c. Unsalted Butter, softened (I just popped mine in the microwave for about 20 seconds)
1 c. Light Brown Sugar
2 T. All-Purpose Flour
1 T. Cinnamon
2½ c. Powdered Sugar
5 T. Whole Milk or Heavy Whipping Cream
2½ T. Pure Vanilla Extract
For the Cake
Preheat oven to 350 degrees. Generously grease a 9x13 pan.
In the bowl of an electric mixer, whisk together the flour, salt, sugar and baking powder. Slowly beat in the milk, eggs (one at a time) and vanilla. With mixer on low, slowly pour in the melted butter. Mix for a couple of minutes on medium speed until all ingredients are well combined. Pour into pan.
For the Cinnamon-Brown Sugar Swirl
Mix all the ingredients together until well combined. Drop by spoonfuls over cake and then swirl gently with a knife. Bake for 32-35 minutes (mine took 35), until a tester inserted in the middle comes out clean. While the cake is still warm, slice into pieces and drizzle the glaze (instructions below) all over the cake. Eat warm or at room temperature (which is what we prefer!).
I really enjoy finding recipes from other blogs to share with you guys. The only problem is I find so many that it’s hard to choose which ones to include without the post being incredibly long! So I managed to narrow things down to TEN pumpkin recipes. All look drool-worthy and absolutely freakin’ delicious. See if there is one you like and make it! If you do, please tell me about it in the comments…I truly would love to know what you end up making and loving!
If you were one of the crazies up at 3 a.m. (or you didn’t even got to bed! CRAZY!) to get in line for Black Friday, and had all your shopping done by 7, you’re probably getting a little hungry and thinking about breakfast. Lucky for you I managed to find a few recipes that put all those leftover pumpkin, pecan and apple pies to good use in some of our most beloved breakfast foods. Pumpkin pie french toast?! Umm, sign me up! I know for some, however, it might be a bit early for Thanksgiving food round two, so I also have some yummy dessert recipes that incorporate leftover pie.
Ok, I’ve got one more last, LAST minute Thanksgiving day dessert! It’s a Pecan Pie Trifle–layers of chunked pecan pie, whipping cream/cream cheese mixture, fudge, caramel and toasted pecans. Doesn’t that sound like pure evil?! Well, it is! Very rich, delicious evil.
You can make the cream cheese mixture or go really simple and do just homemade (or even store bought…I suppose) whipped cream, which I think I might do next time to cut back on the richness of it. And I also did a ganache and homemade salted caramel sauce which I highly suggest doing but when your short on time a store bought, high-quality hot fudge sauce and caramel sauce will work just fine!
1, 2-lb. Frozen Pecan Pie, thawed and cut into 1-inch cubes
½ c. Chocolate Fudge Sauce (or ganache)
½ c. Caramel Sauce
½ c. Chopped Pecans, toasted
For the Whipped Cream:
In a very cold mixing bowl, whip the heavy whipping cream at high speed until it becomes thick and stiff. Mix in the powdered sugar and vanilla. Set aside.
For the Cream Cheese Mixture
Beat the cream cheese and sugar on medium speed in the bowl of an electric mixer until smooth. Beat in the vanilla. Fold in ¾ of the homemade whipped cream.
Place ⅓ of the pie cubes in the bottom of a large trifle dish or clear, tall glass bowl. Spread half the cream cheese mixture over the pie cubes, drizzle with ⅓ of both sauces and sprinkle with pecans. Repeat two more times, leaving a couple of tablespoons of both sauces and pecans to use for decoration. Spread the remaining whipped cream evenly over the top and drizzle with the rest of the sauce and sprinkle the remaining pecans on top.
If you’re still searching for something sweet and kid-friendly to bring to the family gathering tomorrow, look no further! These little acorns have been popping up all over Pinterest lately and it’s not hard to see why–they are one of the easiest things to make! All you need are a 3-4 ingredients: regular semi-sweet chocolate chips, Hershey Kisses and miniature Nutter Butters. Melt a few chocolate chips until smooth and use that to adhere the Hershey Kiss and regular chocolate chip to the cookie. Or you could even use chocolate frosting as “glue”. It’s been done a few ways so whatever you think will work for you is fine! Have fun!