Cakes and Pies

Mud Cake

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 2 tablespoons chopped pecans

Frosting

  • 3 tablespoons butter
  • 1 tablespoon plus 2 teaspoons 2% milk
  • 2 teaspoons baking cocoa
  • 1 cup confectioners’ sugar
  • 1/8 teaspoon vanilla extract
  • 1/3 cup marshmallow creme
  • 2 tablespoons coarsely chopped pecans

Directions

1. Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, and salt; stir into creamed mixture just until blended. Stir in pecans.

2. Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

3. For frosting, in a small saucepan, combine the butter, milk, and cocoa; bring to a boil. Remove from the heat; beat in the confectioners’ sugar and vanilla.

4. Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely.

5. Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans. Yield: 6 servings.

Breads, Breakfast, Uncategorized

Mom’s Chocolate Bread

Ingredients

  • 4 tablespoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cold butter
  • 1 to 3 tablespoons ground cinnamon
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2/3 cup semisweet chocolate chips
  • 1 tablespoon butter, melted

Directions

  1. Preheat oven to 375°. For streusel, in a small bowl, mix 3 tablespoons sugar and flour; cut in butter until crumbly. Reserve half of the streusel for topping. Stir cinnamon and remaining sugar into remaining streusel.
  2. Unroll crescent dough into one long rectangle; press perforations to seal. Sprinkle with chocolate chips and cinnamon mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise; transfer to a greased 8×4-in. loaf pan. Brush with butter; sprinkle with reserved streusel.
  3. Bake 30-35 minutes or until golden brown. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 1 loaf (12 slices).
Cakes and Pies, Uncategorized

Chocolate Guinness Cake With Chocolate Guinness Glaze

INGREDIENTS

For the cake:

  • 1 cup cocoa powder, plus extra for the pan
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • ½ cup half-and-half
  • ½ cup Guinness, room temperature

For the glaze:

  • 2 cups powdered sugar
  • 3 tablespoons cocoa powder
  • 6 tablespoons Guinness
  • 2 tablespoons half-and-half or heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of kosher salt

DIRECTIONS

Heat the oven to 325 F. Coat a 12-cup Bundt pan very well with cooking spray. Sprinkle in a bit of cocoa powder, turning to coat evening, then overturning to discard any excess.

In a large bowl, use an electric mixer to beat together the butter and sugar. Add the eggs, one at a time, and beat until smooth. Set aside.

In a large bowl, whisk together the 1 cup of cocoa powder, the flour, baking powder, baking soda, salt, and nutmeg. In a 2-cup liquid measuring cup, stir together the vanilla, half-and-half and Guinness.

With the mixer running on low, alternate adding the liquid and dry ingredients to the sugar-butter mixture, mixing just until everything is mixed and smooth. Transfer to the prepared Bundt pan, tapping it gently on the counter to release air bubbles. Smooth the top, then bake for 1 hour 10 minutes, or until a toothpick inserted at the center comes out clean.

Meanwhile, prepare the glaze. In a medium bowl, whisk together all ingredients until smooth. Set aside.

When the cake is done, let it cool in the pan for 25 minutes. Set a wire cooling rack over the pan, then invert it so the cake stands on the rack. For ease of cleanup, set the rack over a rimmed baking sheet or a sheet of kitchen parchment. Use a toothpick to poke deep holes all over the top of the cake.

Spoon glaze over the top of the cake and wait until it seeps into the holes. Spoon more glaze into the holes, then wait 10 minutes. Spoon the remaining glaze all over the top so it covers the holes and drizzles down the sides.

Cookies & Bars

Almond Joy Brownie Bites

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Ingredients

  • 1 box of family size Chocolate Fudge brownie mix
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (14 oz.) bag coconut
  • 1/4 C milk
  • 1 C chocolate chips, melted
  • 1/4 C almonds (or nuts), crushed

Directions

Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don’t skip the paper liners as they make stick). Make brownies according to package directions and pour batter only half way up the liners. Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together. Remove brownies from oven and spoon on some sweetened coconut. Place back in oven and continue to bake an additional 14-16 minutes. Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

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Cookies & Bars

Chunky Monkey Brownies

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups brown sugar, packed
  • ½ cup white sugar
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 large eggs
  • ¼ tsp. salt
  • 2 tsp. vanilla
  • ½ cup banana, mashed with a fork (about one medium-large banana)
  • 12-oz. semi-sweet chocolate chips
  • ¼ cup chocolate chips for the top

Directions

Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed. Add flour, mashed banana and baking melts (or chocolate chips). Stir with a wooden spoon to combine. Spray a 9×13” glass baking dish with cooking spray. Spread brownie mixture into prepared pan. Smooth the top with a knife or rubber spatula.

Sprinkle chocolate chips on top. Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean. Cool completely before cutting into bars.

Cookies & Bars

Almond Joy Cookies

Ingredients

  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 1⁄2 cups brown sugar
  • 4 eggs
  • 3 teaspoons vanilla
  • 4 1⁄2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 cups chocolate chips
  • 2 cups sweetened coconut
  • 2 cups chopped almonds

Directions

Preheat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients. Set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time. Stir in the vanilla. Stir in the dry ingredients until well mixed, then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoons onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Dessert

Raspberry Cheesecake Truffles

Ingredients

  • 8 oz. cream cheese-softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • ¾ cup cool whip
  • ¾ fresh raspberries-washed and well dried
  • ¾ cup graham crackers crumbs
  • 15 oz semi-sweet baking chocolate-coarsely chopped

Instructions

With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese.  Add cool whip and stir with a spatula. Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours. Line a tray with parchment paper and set aside. With a tablespoon or small ice cream scoop drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into a nice round balls. Set the truffles in the freezer until completely frozen.  Melt the chocolate and let it sit for 5 minutes to slightly cool so the truffles won’t melt while dipping.  Remove truffles from the freezer and begin dipping into the chocolate using a fork or a spoon. Work in small batches. Place chocolate covered truffles onto parchment paper. When finished with dipping process, transfer leftover melted chocolate into a zip lock bag, cut off the corner and drizzle over the truffles.

Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at the room temperature.

Cakes and Pies

Sinful Delight Chocolate Bundt Cake

Ingredients
  • 1 box yellow cake mix (with or without pudding)
  • 1 (3.5 oz.) box instant vanilla pudding
  • 4 eggs
  • 1 (8 oz.) carton sour cream
  • ½ cup oil
  • 1 cup water
  • 1 (3.5 oz.) bar dark chocolate, grated
  • 1 (6 oz.) bag mini semi-sweet chocolate chips
  • 1 cup chopped pecans (optional)
Directions

Preheat the oven to 350º F. Combine cake mix, pudding, eggs, sour cream, oil, and water in a mixing bowl. Mix well by hand. Grate the dark chocolate bar. Then, gently fold in remaining ingredients and scrape sides of mixing bowl with spatula.

Grease and flour a 10-inch bundt cake pan. Spoon batter in and bake for 1 hour to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Allow the cake to cool on a wire rack for one hour before inverting onto a cake plate. Allow to cool completely before serving, about 2 more hours.

Cakes and Pies

Vintage White Brownie Cake

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Ingredients

  • 1 box white cake mix
  • 1 box brownie mix
  • 2 squares (2 ounces) semisweet chocolate, finely chopped
  • 7 ounces sweetened condensed milk

Cream Cheese Frosting

  • 1 8­-ounce package cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups confectioner’s sugar
  • ¼ cup milk

Directions
Prepare white cake as directed on the box, and pour into two 9­-inch round cake pans. Allow cakes to cool to room temperature. Prepare brownies as directed, baking in a 9-­inch round cake pan.

To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).

While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes.

Meanwhile, make the cream cheese frosting.  Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner’s sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner’s sugar ¼ cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.

Place a white cake layer on top of the brownies and top with approximately ¼ cup of the frosting using an offset spatula.  Add the second white cake layer and cover the cake in a layer of cream cheese frosting.

Chill the cake until ready to serve.

Cookies & Bars

No-Bake Chocolate Peanut Butter Bars

Ingredients
  • 1 cup unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 2 cups powdered sugar
  • 2 cups creamy peanut butter, divided
  • ½ teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1½ cups rice crispy cereal
Directions
  1. Line an 9×13 pan with parchment paper or spray with cooking spray.
  2. In a large mixing bowl (or by hand with a spoon), beat together the melted butter, graham cracker crumbs, sugar, 1 cup peanut butter, and salt. Spread into the pan. Refrigerate at least 15 minutes to firm up.
  3. In a microwave safe bowl melt together the chocolate chips and remaining 1 cup peanut butter in the microwave in 30 second intervals, stirring in between until smooth (a double boiler can also be used). Remove from the heat and stir in the cereal. Spread on top of the chilled peanut butter layer. Refrigerate until chocolate is firm before serving. Store in an airtight container for up to 1 week in the fridge or at room temperature.