Category: Chocolate

Chocolate Magic Pumpkin Cake
Cakes · Chocolate · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Chocolate Magic Pumpkin Cake

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Yesterday was the magic day of discovering this delicious cake. I stood at the dessert table at church and ate 3 pieces. As I was standing there trying to figure out how to put another piece of this on my plate without anyone seeing me, I looked behind me to see 3 ladies asking if I had made it and if so they wanted the recipe. We could not find the lady who made it,so a friend of mine(one of the friends who stood there with me dissecting each bite to see if we could figure out what was in it) finally found the recipe on Pinterest and sent it to me (Thanks Debbie for finding it)We all ended up standing there and using our plastic forks, finished off the plate of this amazing dessert. Never had I thought about combining chocolate and pumpkin other than adding chocolate chips to pumpkin cake, but wow, this cake seriously “takes the cake”. Am making it Monday to take to a luncheon, praying that there will be some left for me to “snack” on all afternoon. If not, I guess I will be forced to make another one! Bless My Heart!

Cake
1 box of devils food cake mix baked according to directions on box for making the 9×13″ cake but do not bake yet.

For the Pumpkin Layer
15 oz of pumpkin puree
1/2 cup evaporated milk
1/2 cup heavy cream
3 eggs
1 cup light brown sugar, firmly packed
1 teas pumpkin pie spice

Frosting
1 (4 serving size box french vanilla instant pudding mix
1 cup cold milk
8 oz container Cool Whip
4-5 gingersnap cookies, crushed for top, if desired

Preheat oven to 350. Prepare box of cake mix (Duncan Hines is a great chocolate cake mix)according to directions on box and pour into a greased 9×13″ pan. Set aside and do not bake yet.

In another bowl, whisk together all the ingredients for the pumpkin layer and stir until smooth. Slowly pour the pumpkin mixture over the chocolate cake batter.

Carefully place cake pan into preheated oven and bake for 50-60 min or until center is no longer jiggly and a toothpick comes out clean. Let cool completely to room temperature.

Frosting
Place the vanilla pudding mix into a large bowl and pour in the cold milk. whisk until combined and starting to thicken. Gently fold in the Cool Whip until completely combined. Spread on top of cooled cake. Sprinkle crushed ginger cookies on top if desired.
Store in Fridge, covered.
*taken from Pinterest I Wash You Dry

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Triple Chocolate Gingerbread Cake

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A while back I posted that a precious friend of ours, from California, passed away a couple of years ago. When I was out visiting with his wife, she passed on to me hundreds of Dave’s recipes which he loved. This is one of those recipes. It also gives a little background about McCormick Cinnamon, which is interesting so will share that also.

“One of McCormick’s favorite destinations is Saigon, where they source premium Saigon Cinnamon. The cinnamon forests in this beautiful Vietnamese Countryside yield the most aromatic and flavorful cinnamon, with twice the volatile oils or regular cinnamon. McCormick global journeys allow your palate to experience international flavor adventures. Begin your own flavor adventure with this remarkable recipe.”

Servings: 16
1 package chocolate cake mix, any variety (Duncan Hines is best)
1 package (4 serving size) instant pudding, chocolate flavor
4 eggs
1 TABLESPOON McCormick Gourmet Collection Ground Ginger
1 teas McCormick Gourmet Collection Saigon Cinnamon
1/2 tesas McCormick Gourmet Collection Ground Allspice
1/2 cup sour cream
1/2 cup vegetable or canola oil

1/2 cup molasses
1/2 cup water
1 cup mini chocolate chips

White Chocolate Drizzle
1 cup white chocolate chips
4 teas milk
1/2 teas Mccormick Pure Vanilla Extract

Preheat oven to 350. Spray a 10 cup bundt pan with Pam baking spray with flour.
Beat all cake ingredients except chocolate chips in a large bowl with electric mixer on low speed until well mixed, scraping sides of bowl as needed.
Beat on medium speed for 2 minutes. Stir in chocolate chips. pour into prepared pan.
Bake at 350 for about 50 minutes or until cake tests done. Cool on cake rack for 15 min and then remove from baking pan onto serving platter.If cake sticks to pan, loosen it from side of pan with long skewer or knife. Cool Completely.

Drizzle: Combine white chocolate chips with milk; microwave on medium power 1 minute. Stir. If necessary, repeat microwave process in 10 second intervals until morsels are melted and mixture is smooth. Stir in vanilla. Drizzle over cooled cake. Drizzle will harden, so prepare just before drizzling over cooled cake.

Chocolate · Cookies · Daily Thoughts · Desserts · Uncategorized

Chocolate Chip Cookie Brittle

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Something else to get addicted to, as if I didn’t have enough already. Thank you Patti for sharing with us and for introducing me to something else that I will now have to keep locked up, after making it. This will be so great to have on hand for all the company that will be coming during the Fall. (as if there will be any left when they get here)

Taken from Pinterest (Fivehearthome.com) after finding out that this is a recipe I can’t live without and Patti told me where to find it.

1 1/2 cups flour
1 teas baking powder
1/4 teas baking soda
1/4 teas salt
2 sticks (1 cup) butter, melted and slightly cooled
1/2 cup sugar
1/3 cup firmly packed light brown sugar
1 teas pure vanilla
1 cup semi-sweet chocolate chips
1 cup chopped pecans, toasted
1/2 cup sweetened flaked coconut, toasted

Instructions
Preheat oven to 350. Grease a large jellyroll or cookie sheet with butter.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, mix melted butter, sugar, brown sugar and vanilla until incorporated. Slowly stir in flour mixture until blended. Stir in chocolate chips, pecans and coconut. The dough will be crumbly.
Press dough onto prepared pan in an even layer, forming a rough rectangle approximately 10″ wide and 15″ long. Bake for 19 minutes or until the cookie is golden brown and seems crisp. Set pan on a wire rack and allow to cool completely before breaking slab into irregular pieces. Stop in an airtight container. Would show you a picture of it but I already ate all of what she brought over. You can see Pictures on Pinterest.

Cakes · Chocolate · Daily Thoughts · Uncategorized

Chocolate Ganache (thank you Ina)

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A couple of weeks ago, we had dinner at a sweet friends house. She served all our favorite Southern Dishes, Southern fried chicken, mashed potatoes, gravy and green beans. The great ending to the evening was this amazing chocolate cake, which she had found in her Ina Garten (the Barefoot Contessa) cook book. So, needing my fix of weekly chocolate, I bought the can of chocolate syrup yesterday and made it first thing this morning. It is such a rich velvety cake with coffee granules in the ganache frosting. It actually will make you forget that the weather is not cooperating with cool temps, just because we are ready to have the fall decorations up. Treat yourself to this wonderful rich cake that is truly very simple to make.
Thanks Marilyn (and Ina) for sharing that heavenly cake with us.

Cake
1/4 lb unsalted butter, softened to room temperature
1 cup sugar
4 extra large eggs (this is the first cake recipe I have seen that called for extra large eggs instead of large)
1 (16 oz) can of Hershey’s chocolate syrup
1 tables pure vanilla extract
1 cup all purpose flour

Ganache
1/2 cup heavy cream
8 oz good semisweet chocolate chips (not imitation)
1 teas instant coffee granules

Preheat oven to 325. Butter and flour a 8″ cake pan, then line the bottom with parchment paper.
Cream the butter and sugar in the bowl until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix just until combined. Don’t over beat, or the cake will be tough.
Pour the batter into the pan and bake for 40-45 min, or until just set in the middle. Don’t overtake. Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. (I don’t have a double boiler, so just cooked over low heat until chips were completely melted and mixture was smooth. I stirred it almost the whole time)
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. Then place cake carefully on a serving plate. it frightens me to have to transfer a cake layer from a wire rack to a plate so I * (once again, I didn’t do that. I just placed it on a cake plate and poured the ganache over the top, allowing it to flow over the sides of the cake.*
image

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Ice Cream Cake

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IMG_5829August…ice cream month! So to celebrate that special time, I made an ice cream cake for bunco tonight. It is so simple, yet so flavorful and yummy! Layers of Klondike bars, intermingled with caramel, hot fudge, and Cool Whip.

4 packages of Klondike bars, (the flavors are up to you, but I use the double chocolate and original ones)

1 pint of cookie dough ice cream (or another flavor if you prefer)

1 (16 oz) container of Cool Whip

1 (8 oz) container of Cool Whip

Jar of Hot fudge
jar or salted Caramel

4 sugar cones, broken up into pieces

Maraschino Cherries for topping

Using a deep dish 9×13″ casserole, unwrap 6 Klondike Bars and place them in bottom of dish. Either cut up about 2 more Klondike bars or fill in with some of the pint of cookie dough ice cream to fill in spaces. Microwave (took about 20 seconds) the caramel sauce until you can Drizzle caramel sauce over this layer of ice cream. Cover with the 8 oz of Cool Whip. You will then need a little of the 12 oz container of Cool Whip to completely cover the bars. Then place more of the Klondike Bars to make a second layer. Fill in with cut up Klondike bars or more of the pint of ice cream. Microwave (about 15-20 seconds) the hot fudge until you can drizzle it over the ice cream bars.Finish filling in any empty spots with the cut up Klondike bars or the rest of the pint of ice cream so that you have no empty spaces left. Cover with the rest of the Cool Whip. Top the Cool Whip with drizzling more of the caramel and hot fudge. Crush up 3-4 sugar cones and spread over the top of cake and then top this with maraschino cherries! Cover and freeze until needed. You might want to take the cake out of the freezer about 10 minutes before serving to soften it a bit before cutting.
Makes 12-15 pieces.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Tuxedo Cake

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IMG_5814
We are having company this evening after going out to eat. When I was thinking about what I might bake, this cake came to mind, as it is really one of my favorite cakes. I know I say that about every cake, but really, this is one of my most favorite. It has chocolate frosting, almond flavored vanilla frosting and a gooey chocolate ganache topping that just tops it off beautifully.
All you need to do is make one Duncan Hines Chocolate Fudge Cake mix according to directions for the 2 9″ layers. Then make a Duncan Hines French Vanilla Cake mix, following the directions for the 9″ layers, giving you 4 layers when you have finished.
Layer the vanilla/chocolate layers one at a time, frosting between them with your favorite chocolate frosting. If you need a good one, there is one of the blog. When you have all 4 layers (chocolate,vanilla, chocolate, vanilla) frost with the almond vanilla frosting, which is as follows.
1/2 cup of softened butter
1/2 cup Crisco Shortening
Heavy Whipping Cream to get to spreading consistency (about 1/2 to 2/3 cup probably)
1-2 teas of almond extract (remember, almond extract is stronger than vanilla so start with 1 teas and taste. If you desire a little more almond flavor, add a little at a time)
3 to 3 1/2 cups powdered sugar
Beat all ingredients until well blended and of spreading consistency. Frost sides and top of cake. Top with the ganache. I used Martha Stewarts ganache recipe. When it gets to room temperature, spoon over top of cake, allowing it to drizzle down the sides of the cake.
This makes a beautiful presentation!

Cakes · Chocolate · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Peanut Butter & Jam Cake

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IMG_4611.JPGAre you like me and the minute you see a recipe which you are dying to try, but instantly decide that you will change up a few things? It was no different when I saw the picture of this amazing looking cake. Today, I decided that it will be our Easter Dessert, but since kids are involved in eating it, I am going to make it a chocolate cake, instead of vanilla. But…what better flavor combinations than chocolate, raspberry and peanut butter? So go wild with different flavors. Don’t be afraid to substitute flavor combinations. After all, don’t you think that was how sushi was probably discovered? They took  a dead raw fish and combined it with rice and bean sprouts and they had a food everyone went goo goo over. So you never know if you might be the next baker or cook which invents a new winning food.

*This recipe was taken from Cooks Country Magazine

For the cake:

Using A Duncan Hines Cake Mix, chocolate or French Vanilla, bake cake according to directions on box using the 2 8″ square (or round) cake pans.

Frosting

16 tables (2 sticks) butter, softened

1 cup creamy peanut butter

3 tables heavy cream

1 teas vanilla

2 cups powdered sugar

1 1/4 cups seedless raspberry jam

1 cup dry roasted peanuts, chopped

Adjust oven rack to middle position and heat oven to 350. Generously grease 2 8″ square (or round) baking pans and cover pan bottoms with squares of parchment paper. (I do not do this, because, well, I’m either lazy or a rebel, depending on the mood of the day, I just grease the pans with Pam or Butter.) Grease and flour parchment. Divide batter equally between prepared pans. Bake until cake tops are light golden and cakes tests done when you insert toothpick in center and it comes out clean.  About 25 minutes. Cool on wire rack. Run knife around pans to loosen cakes. Invert cakes onto large plates, peel off parchment paper and place on a lightly  greased rack. Cool completely.

Frosting

Using mixer, whip the butter, peanut butter, cream and vanilla until combined. Reduce speed to low and add the powdered sugar. Mix until no lumps are left. Whip frosting until light and fluffy, about 5 minutes.

To Assemble:

Slice each cake layer in to two equal layers, giving you 4 layers. Spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled half on cake plate, then spread 1 cup frosting over the top of that layer. Place second reassembled cake layer on top. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. Heat remaining 1/4 cup jam in bowl in microwave until melted and smooth. about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and then drag paring knife through lines to create marbled appearance. Serve.

Chocolate · Daily Thoughts · Desserts · Uncategorized

Mrs. Fondren’s Brownies

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Back in the 70’s I use to attend a church which had a great music program. There were 4 men who sang in a quartet which would have given the Blackwood Brothers some serious competition. For those of you who did not grow up with Gospel music, this was a serious type of music that made you feel like dancing in the pews, but also that you were almost at Heaven’s Door. One of the men in the quartet at church was named Herb Fondran. (Yes, I’m getting to the point) and his wife was famous for her brownies which were requested at every gathering at the church. I don’t remember ever going to a fellowship or event hosted for the youth at their house that these brownies were not the main attraction. There is no way to count how many times I have made these through the years. They are a very simple brownie that just has the best chocolate flavor. Because I’m sure I don’t get enough sugar during the day from my M&M’s and pieces of cake or pie which is eaten every time I walk through the kitchen, I always sprinkle sugar on top of these brownies, just in case, I’m short on my sugar quota for the day.  I just found a few left over ones in the freezer from a couple of months ago that I thought I would freeze and use to make ice cream sandwiches, but Randy and I have eaten most of them while unloading groceries. I’m so thankful I bought a new 10 lb sack of sugar when we were at the store, now I can make more. Last night a friend texted me to ask if I would bake her 2 dz brownies for her tomorrow so guess I’ll have to bake a double batch.  After all, what would we do if there were none for us to snack on while watching Kevin Can Wait? IF you have not watched that sit com yet on Monday nights, do yourself a favor. It feels so good to sit and laugh for 30 minutes instead of hiding your eyes trying to watch CSI. Seriously! These brownies freeze very well.  I wrap them in Press and Seal and then put them in a baggie to freeze.

2 cups sugar

1 cup butter, softened

2 teas vanilla

4 eggs

8 Tablespoons cocoa

1 cup flour

1 cup nuts, chopped (if desired)

About 2 tablespoons granulated sugar to sprinkle over the top. OR if you prefer, dust with powdered sugar.

Cream butter, sugar and vanilla. Beat in eggs, add cocoa. Stir in flour and nuts. Pour into a 9″ square pan or a 9×13 if you like them a little thinner. Bake in preheated 325 oven until they are still a little fudge. They will finish baking as they cool. You don’t want to bake them until they are completely done, as they will be a little dry. As soon as you take them out of the oven, sprinkle a little granulated sugar over the top.

 

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Vanilla-Brownie Ripple Pound Cake

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Just finished taking this out of the oven and have had 3 pieces. Delicious! Simple flavors which come together with a great taste of vanilla and the chocolate brownie ripple in each bite just makes a great dessert (Randy is already planning tonight to have a slice with Blue Bell Homemade Vanilla and hot fudge poured over the top). Perfect for that 10 a.m. snack with coffee. Taken from Southern Living March 2017.

Brownie Ripple Batter

6 tables unsalted butter

1 oz unsweetened baking chocolate, coarsely chopped

1/2 cup granulated sugar

1/4 cup flour

1 large egg

1/4 teas vanilla extract

Pound Cake batter

2 cups flour

1/2 teas baking powder

1/2 teas kosher salt

1 1/4 cups granulated sugar

1 cup unsalted butter, softened to room temperature

2 tables vanilla bean paste or 1 tablespoon vanilla extract

4 large eggs

1/2 cup sour cream

Preheat oven to 325.

Brownie Batter:

Lightly coat 9x5x3″ loaf pan with cooking spray or grease with butter. Combine butter and chocolate and melt in a microwave safe bowl for about 1 minute. Stir until chocolate is completely melted. Stir in sugar, flour, egg and vanilla and whisk until completely blended. Set aside.

Vanilla Cake Batter:

In a bowl, sift (or stir) together the flour, baking powder, and salt. Set aside.

Beat sugar and butter in a large bowl with mixer on medium speed until light and fluffy. About 4 minutes. Beat in vanilla paste or extract. Add eggs, one at a time, beating well after each addition. Beat in sour cream just until smooth.

Add flour mixture one-third at a time, mixing on low speed just until blended with the sugar mixture.

Spoon half of the pound cake batter into prepared loaf pan. Spoon the brownie batter over cake batter, covering the brownie layer with the remaining cake batter. Using the back of a spoon, smooth batter carefully until it covers the brownie batter.

Bake cake in middle of preheated oven until cake tests done when knife is inserted into middle of cake. About 1 hr and 30 minutes. (instructions said about an hour and 45 min, but mine did not take that long) If cake begins to brown to quickly before testing done, cover the top loosely with foil.

Cool cake in pan for about 30 minutes before removing to a platter. Slice and serve.

Breads · Chocolate · Daily Thoughts · Uncategorized

Chocolate Pumpkin Muffins

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If you know me you know that I’m not a very healthy baker or eater. But I figure that if I can run around with a couple of healthy people, some of their good cholesterol and vibes just might rub off on me. Cecilia is probably one of my most healthy friends. She walks and pushes her Fitbit to the limit. Her recipes are ones in which the folks on the biggest loser would be proud to serve. She and I are complete opposite in our cooking but she puts up with and indulges me when they come to see us. This recipe is one she sent when she read that I was going to post at least 2 healthy recipes this month. I have been so busy baking strawberry pies,chocolate almond pies, lemon and orange cakes that I almost forgot that I said I would post a healthy recipe. So before I go to the kitchen to make cream cheese frosting, here for you crazy, healthy size 4 people is my second healthy recipe. Cecilia assures me that they are delicious. I have to admit, everything I have eaten that she made has been wonderful. She got this recipe from her niece Rebecca. Thank you Rebecca for allowing me to share this.

Makes 12 muffins

1/4 cup coconut oil

1/3 cup unsweetened apple sauce

2/3 cup honey

2 eggs

1 teas vanilla

1/2 cup organic pumpkin puree (canned)

1 heaping cup oat flour (directions on this below)

2/3 cup cocoa powder

1 teas salt

1 teas baking powder

1 teas baking soda

3 tables unsweetened almond milk

a Splash of Apple cider vinegar

Handful or 2 of mini chocolate chips (she used Enjoy Life brand which is dairy, soy, and gluten free)

You can also add a handful or walnuts or pecans.

Preheat oven to 350. She said that she just lightly greased the muffin pans because the muffins will stick to muffin liners.

First, you need to make your oat flour if you don’t have any on hand.

She just took gluten free rolled oats and pulsed them in the blender until they turned into a powder (very easy and quick)

In a small bowl, mix the almond milk and a splash of apple cider vinegar. Set aside.

In a large mixing bowl, mix coconut oil and apple sauce together well. Add honey. Then add the eggs, pumpkin and vanilla. Mx until all are combined.

In a separate bowl, mix the dry ingredients: oat flour, cocoa, salt, baking soda and baking powder. Then slowly mix your dry ingredients into your wet ingredients.

Gently fold in your almond milk mixture until well mixed.

Last, throw in the chips and gently fold into mixture.

Fill the cupcake pan about 2/3 of the way. Bake at 350 for about 18-20 minutes or until muffins tests done. Remove from oven and let sit about 5-7 minutes. Remove to a baking rack to cool completely. It is at this point I would probably take one of the warm muffins and cut it in half to poke a big slice of butter on it. Of course, that would ruin the “healthy” part but it sure would taste good.

Thank you Cecilia and Rebecca. These do sound really good and I do plan to make them. I even have Trader Joes Gluten free oats on hand because I use them in our favorite oatmeal cookie recipe that isn’t healthy, but the oats make amazing cookies.