Every Valentine’s Day I sit and contemplate- wine or brownies? I picked up some of my favorite red wine from Trader Joes and I knew I wanted to do a Merlot infused ganache.
Once I started throwing together the brownie batter I drizzled a little more Merlot into the batter. The result was sooo good. The wine brings out the richness in the chocolate while keeping them so fudgey and moist.
These are honestly even better the next day. Enjoy them with a little cocoa whipped cream or on their own!
When the holidays come around there is nothing I want more then a huge slice of pecan pie. This year I wanted to change it up a little and add chocolate. If I am making something for the first time I usually go to the NYTimes recipe section online. They always have incredible recipes with very detailed reviews. I saw a recipe that had the chocolate melted into the butter then baked. They reviews were all over the place so I decided to just wing it and try creating my own recipe.
I know a lot of my recipes have millions of ingredients and are half a page long, but one thing I am way too lazy to do is make my own pie crust. I usually have rolls of premade crust in my freezer. Perfect for those pie cravings. These giant dark chocolate chips are an absolutely perfect for this pie. I don’t think I would like it as much if the chocolate was melted in. I really enjoyed how you could taste that classic pecan pie filling with big bites of melty dark chocolate.
Pecan pie has always been my Dad’s favorite dessert. When I was a child a did not appreciate pecans the way I do now and I used to pick them all out of my pie. I would be left with that perfect sugary filling and crunchy crust. My mom always made us homemade whipped cream so that is a habit I carried with me. If you are in a kid free household this whipped cream is perfect to spike with a little bourbon.
Cheesecake is one of those desserts that I usually bypass for a huge piece of chocolate cake. BUT if it is done right it moves to the front of my dessert line up. I like my cheesecake to be creamy and thick. Your fork should slide right through without much effort. This hot fudge cheesecake starts with a thick chocolate graham crust followed by a creamy rich dark chocolate filling then topped with a hot fudge whipped cream and more hot fudge topping.
Have you ever had the Godiva chocolate cheesecake from Cheesecake factory? This filling reminds me of that cake. This is sure to fill your every chocolate wish and desire. One slice sends me into a tiny chocolate coma.
Hot fudge is pretty much my favorite topping of life. Growing up I worked with my best friends at Dairy Queen all through high school. To this day still one of my favorite jobs. I worked with my best friends, we ate cup fulls of hot fudge sundaes, and all of our high school peers visited us during all of our shifts. Bless our sweet managers. I am sure we drove them nuts. 16 year old girls hopped up on sugar and hormones… Back to those sundaes though. Now at 16 I was very conscious of my eating habits so naturally I skipped the ice cream and I would have cups of hot fudge topped with a huge portion of whipped cream and sprinkles. Whipped cream has less calories because its lighter right ? 16 year old logic at its best.
Creamy chocolate cheesecake topped with hot fudge and chocolate whipped cream.
For the crust:
1½ cups of graham cracker crumbs
2 tbsp dark chocolate powder
½ stick of melted butter
½ cup of sugar
For the filling:
3 eggs room temp
3 blocks of 8 oz cream cheese, softened
¼ cup of hot fudge
1½ cups of sugar
For the whipped topping:
1 cup of heavy whipping cream
1 cup of powdered sugar
2 tbsp dark chocolate powder
Preheat oven to 375.
For the crust:
Mix the melted butter, sugar, chocolate, and graham cracker.
Press into the bottom of the pan.
I used a 6 inch spring form pan. You can use an 8 inch, but I wanted to have thicker slices.
Bake for 10 minutes.
With a mixer beat the eggs, cream cheese and sugar.
Add in the hot fudge.
Pour on top of the crust.
I am super lazy so I never make a water bath for my cheesecakes. I just put a pan of water on the bottom rack and it usually prevents any cracking. If it does crack it is not a huge deal because we are covering the top with whipped cream.
Bake for 1 hour and 15 minutes. The center should be very wobbly still. I turn off the oven and let the cake cool inside the oven for 20 minutes then on the counter until it is completely room temperature.
It is VERY important to cool off completely before putting the the refrigerator. You do not want those hard crystallized sugar bits to appear in your creamy cake.
Cool cheesecake in the refrigerator for 2 hours or overnight.
To make the topping whip the cream, hot sugar and chocolate powder.
Spread over the top.
Serve with extra hot fudge.
I hope you make this cheesecake! If you do don’t forget to tag me! #kelliericecakes
Hi this is my first attempt at macarons! As in my first successful attempt. These delicate cookies only have a handful of ingredients, but are truly the most high maintenance cookie I have ever made. I made 5 batches yesterday using a variety of methods I found online. This is what worked best for me.
Almost every recipe I found required you to run the almond meal through a food processor. I did not see much of a difference when I did this so I skipped it for my final attempt. I also tried 3 batches using the sugar syrup method. I am not sure if I just did not get the syrup into the eggs before they cooled, but I was not getting that super crisp shell. This recipe I just added the sugar straight into the eggs.
The first couple of batches I did not let the batter dry out enough before baking. The pictures show the final attempt when I left them on the counter for 5 hours before baking. These had a perfect crispy shell and nice chewy center. I also had a much better result with the “feet” the longer my cookies rested before baking.
Probably the most important lesson I learned was DO NOT OVER MIX. I was very confused when I read a lot of recipes comparing the batter to lava. I don’t know about you, but I am around cake batter more often then lava. The egg whites still need to be airy. They definitely deflate when mixed, but you can still see a slight bounce to the mixture once folded. If the batter is runny that means it was over mixed.
In a large bowl whisk the almond flour, powdered sugar and cocoa powder.
In a separate clean bowl beat the egg whites and vanilla on high speed until white and frothy.
Add in the ⅛ cup of sugar.
Beat on high until stiff peaks form.
You should be able to turn the bowl upside down and the egg whites stay in place.
Very gently fold the egg whites into the dry mixture.
Do not over mix.
The mix should look like very thick cake batter.
I used a piping bag with a round tip.
I used two baking sheets with baking mats.
I found that the baking mats were much easier then parchment paper.
Pipe batter in even circles about 1½ inches. I fit about 20 per sheet.
Let sit on the counter untouched for at least 2 hours.
My best results came from 5 hours.
Preheat the oven to 350.
Bake for about 5 minutes then rotate.
Bake for another 5 minutes.
Let cool before filling.
For the filling-
Mix together the sugar, butter, cocoa. Add cream as needed. I left my ganache slightly loose so it would not disturb the delicate shells. I wanted something easy to mold.
When you pipe the batter on the baking sheets you will see a little curly cue from the piping bag. The perfect batter will flatten out slightly and that point will disappear. When letting the discs dry before baking you will know they are ready when the tops are already hardened slightly and not sticky.
I hope you try these! Once I got the hang of them it was pretty routine. These cookies really are beautiful and so easy to switch up!
I can’t stop looking at gum paste flowers. Seriously. They are so creative and beautiful. Some look so realistic I don’t think you can tell a difference at first glance. I really wanted to try creating some roses with gum paste. I bought the Wilton gum paste powder from a craft store, a few different gel food colorings, some powdered sugar and improvised the rest. I saw so many tools to make flowers. I was pretty overwhelmed. I decided to try using what I had at home first before buying any special tools.
I can’t lie. I am pretty impressed with the way this rose turned out. It was extremely time consuming, but not necessarily hard. I think over time it will become second nature. Now this is not a tutorial on how to make these roses. Once I really get the hand of it and know exactly what tools are needed I will definitely share. For now I decided to share this amazing cake recipe. All my favorite things in one sweet cake slice.
Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache
Recipe type: Baking
Mocha cream cheese frosting with dark chocolate layers.
For the frosting:
4 ounces of cream cheese
4 tbsps of softened butter
3 cups of powdered sugar
1 tsp vanilla extract
1 tsp instant espresso powder
1 tbsp heavy cream
For the ganache filling:
4 ounces of dark chocolate
½ cup of heavy cream
For the frosting:
Mix together the cream cheese and butter.
Add in the vanilla and espresso powder.
Slowly pour in the powdered sugar.
Finish off with heavy cream.
Add more or less sugar depending on how creamy you want your frosting. I left mine on the stiff side so I could pipe it on the cake.
For the ganache:
Heat the cream in a sauce pan on medium low.
When the cream begins to bubble remove from heat and add chocolate.
Mix until thickened.
Let cool before using.
After your cake layers have cooled (don't forget to click the link for my favorite chocolate cake!) add the ganache to the middle of the cake. Place in the fridge until ganache has set and slightly hardened. Frost the cake with your cream cheese mixture. I used my left over frosting to pipe an edge around my cake.
I recommend keeping this cake cool until you are ready to eat. The ganache will melt in your mouth like a truffle!
Easter is coming. Soon. Every year I try to make a big complex dessert, but this year I am staying simple. These layered cheesecakes require no baking, short stove top time, and come together in minutes.
Something about homemade pudding is so comforting. The flavor is so much richer than if you used an instant pudding pack. It takes a little longer, but the result is definitely worth it.
The cheesecake layer is no bake and it is so easy. It is basically the same combo I make for my cinnamon roll danish filling. Sweet, tart, and light.
The cookies you can use what you have on hand, store bought, or these. They just give the best crust especially if you make these the day before.
I recommend only filling your cups 3/4 of the way and using whipped cream. It is going to make it more of a single serving. I filled these cups to the brim for the picture and honest they were about 2.5 servings.
After nearly 4 weeks of eating clean and detoxing I decided to have a cheat day. Not just any cheat day. A chocolate fudge cake cheat day. You can make this cake in two 9 inch pans or as a sheet cake, but I decided to be really difficult. I made two 6 inch layers with a side of four cupcakes. I wanted to use the extra cupcakes and pieces from evening out the layers to freeze for cake pops. Yum!
There is one special ingredient in this cake. I was in the kitchen throwing together ingredients and I decided to make a cup of coffee. I just bought some caramel nut k cups and the smell is so sweet and delicious. I went ahead and used the cup of coffee in the batter instead of the boiling water.
Such. A. Good. Decision. This cake is so smooth and fudge-y with that hint of caramel. Topped with my dark chocolate butter cream it is THE perfect cheat meal.
Do you remember the show What Not To Wear? I used to be obsessed with watching Stacy London and Clinton Kelly surprising regular people and updating their wardrobe. After the show ended and Clinton Kelly moved to the Chew I was convinced that he could do no wrong. He knows fashion and now he is in the world of food. My two favorite things.
When the first season aired I remember my mom emailing me about a chocolate chip cookie show down hosted by Clinton. I scoffed, convinced I knew the perfect recipe and there is no way this long complicated recipe was better. A few weeks later I visited her and she had rows of these huge chocolate chunk masterpieces cooling on the counter. Overflowing with melting chocolate and sprinkled with fat flakes of sea salt. It was my every cookie dream.
I am sure I have referenced Home Alone 2 before? When he is in the hotel with the chocolate cookies the size of his head? These are those cookies. So perfectly dense and chewy with layers of chocolate and salt. If you have the time there truly is no better cookie.
I will link the original recipe here. Listed below is my version. Same concept, but tweaked to my taste buds.
German chocolate means different things to different people. It blows my mind how many weirdos people do not like coconut! I look everything about coconut. The smell, taste, and texture! BUT for those of you who do not like or cannot eat coconut I made German chocolate cupcakes minus the coconut.
These cupcakes were created by an American with the name German. They are a very sweet fluffy chocolate cupcake. I typically go for a dense fudge-y cupcake, but today I wanted to lighten up since I was going to cover them in a rich dark chocolate.
I attempted to film a quick icing tutorial. It will be live with this post. Be warned: Filming alone while trying to keep all the important steps in focus is way more difficult than I imagined. I have a remote for my camera, but the only indication that you are filming is a quick blue flash. If you miss it then you have no idea if you are recording. I tried running back and forth to make sure I was recording, but somehow I still missed an important clip. When I was actually spiraling the icing over the cupcakes. I will keep practicing and I promise to have a full tutorial in the future!
And then there are days when you just need a brownie. Smothered in gelato. Topped with whip cream and sprinkles.
My favorite kind of brownies have a crunchy top that you can tap with your spoon and it opens up to a dense fudge center. You know what I am talking about. It is reminiscent of creme brulee – you tap with a spoon and the top “shell” cracks revealing the good stuff.
I love adding nuts to my brownies. Usually walnuts, but this time I decided to use pecan halves.
When the brownies were done I topped them with some dark chocolate chips. This gave them a rich gooey topping.
We picked up some vanilla caramel gelato to scoop on top and added our favorite whip cream. I used a sectioned brownie pan to make small servings.
If you are feeling extra daring I would recommend chocolate gelato with hot fudge too! Yum!