When I want chocolate, I WANT CHOCOLATE. This dessert has a dense mocha cake drizzled with rich ganache and topped with chocolate shavings. Did you ever watch that movie Matilda as a child? The scene where little boy goes on stage and sits in front of this enormous chocolate cake. Using his hands to eat piece after piece of that dark chocolate fudge-y cake. Thick chocolate frosting covering his face as he takes the final bite. I cannot remember much of the movie, but my whole life I have compared every chocolate cake that I make to what I imagine that Matilda cake tastes like. Is the cake thick and fudge-y? Is the icing rich and melt-y? Does that chocolate flavor really stand out? I would say this cake nails it in all categories.
I utilized cocoa powder and chocolate bark in this cake. I love chocolate bark because it is so universal. Usually it is made with extra fat so it melts down into such a smooth chocolate. Usually I use a nice heavy whipping cream for my ganache, but this bark only needed a splash of milk to get the texture I needed. The chocolate finishing was again using the remaining chocolate bark. Just a tiny bit of shavings to complete this treat. Next time I might try and add in black walnuts. I think they would pair so well with this rich cake.
Triple chocolate bundt cake - dense fudge like cake with delicate chocolate ganache and chocolate shavings.
For the Cake
1 cup cocoa powder (the darker the better)
2 cups of sugar
2 eggs room temp
1½ AP flour
1 tsp coffee extract
1 cup of hot fresh brewed coffee or espresso
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
½ cup of canola oil
For the Ganache
3 cubes of chocolate bark around 8 oz
¼ cup of milk
1 tsp coffee extract optional
Preheat oven to 350. Spray down your bundt pan until very well coated. Mix together the eggs, sugar, extract and oil. Add in the dry ingredients until just combined. Stir in the hot coffee last. Pour into the pan and bake for 30 - 35 minutes. Let cool for at least an hour.
Put the chocolate bark and milk in a microwave safe bowl and heat in 30 second intervals until chocolate starts to melt. Stir until the smooth ganache comes together.
Pour over the cake and top with shavings.
(For the shavings I just used the bark and a veggie peeler)
Cut yourself a big piece of this cake. You deserve it 😉
It has been raining in Georgia for the past two weeks straight. This crumb cake is all I can think about in this gloomy cold weather. It is so moist with a delicate crumb topping. I enjoy a slice with my coffee, but it could definitely double as a dessert topped with whipped cream.
My boyfriend (aka recipe guinea pig) typically does not like anything sweet for breakfast. He is very much an eggs and hashbrowns kind of guy. This cake was enough to change even his mind. Reminiscent of a cinnamon roll with the crunchy brown sugar and cinnamon topping sitting on top of a fluffy cake. Seriously, you need this cake in your life. If you are not sold with the whole sweets for breakfast thing I would try this cake warm topped with coffee ice cream.
This would also be the perfect cake for house guests. It feeds up to 8 people and is so fast and easy. I can definitely see myself sitting around the table with family or friends eating this cake.
Who can say no to the buttery pretzel scent that is always lingering in the mall? Soft and fluffy drenched in butter. They have such a great consistency that is so difficult to replicate. Often times you find copycat recipes online that promise to deliver the same taste, but with wholesome ingredients. I always feel like I’ve been let down. Sure they come out nice, but it just isn’t the same as what I was craving.
This recipe IS the mall pretzel dupe! I would almost be as bold as to say they are better than the mall pretzels. I gave some to my dad and brother over the weekend. They were powerful enough to turn my dad (a non pretzel believer). He said the buttery dough had a sweetness that had him reaching for seconds and thirds!
Imagine all that soft pretzel goodness with a side of cheddar beer dip. I used a Sam Adams hoppy red brew. The bitter beer with the deep cheddar flavor was the perfect pair with my pretzel.
2 cups of 2% milk warmed (not too hot to kill the yeast)
2 packets of active yeast
½ tsp salt
1 stick of melted butter separated (slightly cooled)
1 egg plus 1 tsp water (egg wash)
2 tsp baking soda
6 cups of boiling water
FOR THE CHEDDAR BEER DIP:
2 oz of shredded sharp cheddar
½ cup of beer (I used Hoppy Red, pumpkin beer would also be super yummy)
red pepper, paprika and garlic powder to taste
1 tbsp flour
4 tbsp butter
FOR THE PRETZELS:
Preheat the oven to 400 degrees. I used a bread machine, but you can use a mixer with bread paddle. Combine the flour, yeast, salt, ½ stick of butter, sugar and milk in the bread machine. ( If using a standing mixer then mix the milk, sugar and yeast first to active then add other ingredients) My bread machine will knead and rise the dough for 2 hours. You can also let the dough rise in a warm area, covered. The dough will double in size. Once the dough has risen, cut into 8 equal sections on a floured surface.
Start to boil your water and baking soda. Roll each section into a long rope about 1½ inches thick. I turn my dough into a U shape then tie into a standard pretzel. I made jumbo pretzels, but you can make smaller portions. Just remember whatever size you have once you finish rolling will double in the baking soda bath.
Dip each pretzel into the boiling water and splash a little on the top of the pretzel. Do not let them boil for more then 30 seconds each. The longer the dough boils the chewier the dough will be. Place on a prepared pan and brush with egg wash.
Bake for 10 minutes then brush each pretzel with melted butter then sprinkle with salt. Bake for remaining 10 minutes. ( The time will vary depending on the size of the pretzel. You are looking for golden brown) Let cool then enjoy!
FOR THE CHEDDAR BEER DIP
Melt butter in a sauce pan and add flour. Whisk continuously until the combination begins to brown. Add in the beer. The sauce will thicken very quickly. Just keep stirring. You can add more beer or even milk to thin out if needed. Add in the cheese and seasonings. Whisk until all the cheese is melted. Serve immediately!
Today we are tackling the Cronut. All over Pinterest I see recipes for these donut/ croissant hybrids. Flaky and buttery like a croissant, but soft and sweet like a donut. I did a simple glaze and chocolate drizzle on mine. Spoiler alert- I was not a huge fan of these. They were not bad, but the dough was SO buttery I felt like I was eating a Ritz cracker with chocolate. Again not necessarily a bad thing, but it was too rich for my tastes.
Tasty Tuesdays- Was That Pin A Win? Cronut Addition
Recipe type: Bread/ Donuts
Flakey buttery donut / croissant hybrid.
Pillsbury Crescent Rolls
Oil for Frying
2 tbsp milk
1 cup of powdered sugar
Flour your surface and roll your crescent dough out in a rectangle. Fold over and roll out again. Fold over one more time and roll the dough again. Use a biscuit cutter or cookie cutter and cut out 6 circles. For the middles I use the back of a piping tip.
Fry at 350 degrees until brown on both sides. Watch these very closely because they will burn quickly. There is a lot of butter in this dough. I fried 3 at a time. Let drain on a paper towel until cooled. Mix together the milk and sugar to make your glaze. After glazing all the donuts you can drizzle them with chocolate.
Have you ever seen the movie Whiplash? Miles Teller is a drummer being trained by an emotionally abusive teacher. Sounds depressing, but in fact it is absolutely amazing. Inspirational with fantastic music. The one scene that stands out the most is where his character dumps a box of chocolate covered raisins in his popcorn. Whaaaat … mind blown. That is the only way we eat popcorn now.
Long story short- I love chocolate covered raisins. Especially in my popcorn.
I wanted to make oatmeal raisin cookies, but then I realized I was out of brown sugar. How am I ALWAYS out of brown sugar? So I took my favorite chocolate chip recipe and mixed it with my favorite oatmeal cookie recipe. I think it was pure success.
What you need:
Dark chocolate chunks
Raisins or Chocolate covered raisins
1/2 cup of quick oats
1 cup of sugar
1 tbsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 tsp corn starch
1 1/2 cup AP flour
1 cup melted butter
1 tsp vanilla
How To Make It:
Preheat the oven to 350 degrees. Mix together butter, vanilla and sugar. Add in the egg. Do not over mix. Only mix for 30 seconds or until just combined. Add in the dry ingredients. Again mix until just combined. The dough should slightly crumble. Add the chocolate and raisins in and mix by hand. I like to roll my dough into balls and flatten slightly so I can get a good feel for how big they will spread. These cookies do not spread as much as a regular chocolate chip cookie because of the melted butter. Bake for 8 – 10 minutes. Do not over bake. It is better to under bake then allow to finish cooking on the pan while cooling. Enjoy!
I love brunch. Saturday mornings are my lazy mornings. I do not have anywhere to be until my 11am yoga class so I take my sweet time getting ready. This morning the sun was shining, teasing me with the chance of a rain free day. Then came the storm clouds.
Now I am bundled up in blankets on the couch in front of a fire. Anyways – back to brunch. It is my favorite meal because it is completely acceptable to have pancakes with a side of french fries or a hamburger with a fried egg and hashbrowns. I really wanted something to go with my eggs this morning and I have not been to the store yet so 3 ingredient biscuits were born!
I had read a few recipes involving heavy cream and butter. I am extremely lazy when it comes to cutting cold butter into recipes. I wanted something I could mix, roll and cut. So I tried a little cheddar, sour cream and self rising flour. The result was a flaky cheesy biscuit. Perfect with my morning eggs!
What you need:
1 1/2 cup self rising flour
1 cup of sour cream
1/2 cup shredded cheddar
How to make it:
Preheat the oven to 400 degrees. Mix your ingredients very carefully. Do not over mix. You really just want to fold everything together. Pull dough onto a lightly floured surface and roll out or pat down with your hands until about 1/2 thick. Cut out the biscuits by pushing straight down and pulling straight up. Down not wiggle or twist the cutter. You want to leave the edges unsealed so they can rise. I sprayed my pan with cooking spray and laid out all my biscuits almost touching.
Bake for 12-15 minutes until just golden brown. Let cool before cutting.
Today I am bringing you the best chocolate cake I have ever made. So light and moist with a fudge-like flavor.
What you need:
1 3/4 cup of AP flour
2 cups of sugar
1 tbsp vanilla extract
1/2 cup canola oil
1 tsp cinnamon
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup of boiling water
1 cup of 2% milk
3/4 cup cocoa
Preheat the oven to 350. Put all ingredients into a bowl and mix on medium until just combined. No more then 2 minutes. The batter will be VERY thin. (Seriously, to the point that you think no way this creates a cake) Pour into two greased 9 inch baking pans. I drop mine onto the counter to get the air bubbles out. Bake for 30 minutes until just set.
Now for the icing! I saw a few pictures online recently of tie dye cakes that I was really excited about. I love the pinks, purples and blues. I have had a jar of tie dye butterfly sprinkles that I have been really wanting to use, but how often would I really have the opportunity?
I used a basic vanilla buttercream, filled the layers and did a quick crumb coat then put the cake in the fridge. I divided the remaining icing into three bowls. I mixed in the different colorings then pulled the cake back out. I randomly covered parts of the cake with the icings and used a metal spatula to cover the entire surface. This mixed the colors just enough to tie dye. I used my piping bag with a star tip and put all the remaining icings inside. When you push the icing through the star all the colors swirl together creating this magical cake.
This cake was a huge hit with “P”s kids. It definitely helped me express my inner child 😉
Adapted from the original Hersey’s chocolate cake recipe.
Want to know what products I used for this recipe?
What is “idiot proof” ? I myself could be considered a chocolate chip cookie “idiot”. For something we make so often how are there so many variations of the same cookie?
It seems like every time I find my perfect recipe- I move. This doesn’t sound like a big deal, but it is. Getting to know your oven is a long process. When I first moved to Georgia I lived in an apartment with a new electric oven. My go to recipe was the one on the back of the nestle bag. So easy and simple. (You would think) After the apartment I lived in a house with my first gas oven. A dream for cooking, but my nightmare for baking. I switched to the New York Times perfect cookie recipe there. Then last year this time I rented a room in a very old lake house. The electric oven there would heat to 350 then take a little break so I was never exactly sure how my cookies would turn out. Usually undercooked. Now I am in my own home with a new gas oven. Again a total dream to cook with, but baking … It has been taking some time. Until now. This recipe after 6 months of testing is it!
It is not as over the top sweet as most recipes, but the perfect soft gooey middle and thick crunchy crust is my favorite.
(Adapted from bromabakery- the best baking site ever)
Idiot Proof Chocolate Chip Cookies
What you need:
1 stick unsalted butter room temp
3/4 cup light brown sugar packed
1/4 cup granulated sugar
1 1/4 cups king aurther all purpose flour
1/2 tsp kosher salt (or fine if you don’t like to taste the salt)
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cornstarch ( make sure this is not expired)
1 large egg
1/2 cup dark chocolate chunks
1/2 cup milk chocolate chips
Preheat your oven to 350.
Mix together butter, sugar and eggs until you have a fluffy light brown concoction. Add in vanilla. In a separate bowl mix the flour, cornstarch, baking soda and salt.
Stir the dry ingredients into the butter sugar mixture until just mixed. Do not over mix. That will create a dense cakey cookie. Add in the chocolate chips by just folding the batter a few times.
Put mixture in the freezer for about 10 minutes. I highly recommend doing a test cookie first.
Roll mixture into balls and top with kosher salt, natural sugar or more chocolate! Bake for about 10-12 minutes depending on your oven. The sides will be golden brown and the middle will have just set. Let cool on a baking rack.