Wednesday, June 21, 2017

Chocolate Cake with Fudge Filling and White Buttercream





Chocolate cake is a favorite of many, but often times people like a change from chocolate cake and chocolate frosting, they like to mix it up with another flavor of frosting, sometime peanut butter, or raspberry, my personal favorite is white buttercream. 





This cake is fabulous, if I do say so myself, the cake is so moist and fudgy and it is my "go to" recipe, I added fudge filling that is so scrumptious you could just eat it from the pan with a spoon.  The frosting is a simple white buttercream, if it is a special occasion you could tint the frosting with food coloring and then pipe it on the cake to make it a bit more special. I just troweled my frosting on with an offset spatula. I like lots of frosting! Do you?






Chocolate Cake



Cake:


1 3/4 cups all purpose flour




2 cups granulated sugar




3/4 cups unsweetened cocoa powder




1 1/2 teaspoons baking soda




3/4 teaspoon salt




2 eggs




1 cup buttermilk (or sub by using a cup of whole milk with a tablespoon of white vinegar and letting it sit 5 minutes until thick)




1/2 cup melted butter




1 tablespoon vanilla extract




1 cup of hot coffee

Directions:
Preheat the oven to 350°.  Grease and flour 2 9" cake pans, or grease and line with parchment paper circles. 
In your mixer, add the flour, sugar, cocoa powder, baking soda, and salt and mix until combined.  Add the eggs, melted butter, vanilla, and buttermilk, and mix until just combined.

Remove the bowl from the mixer and stir the hot coffee into the batter by hand.  The batter will be runny. Pour into your cake pans and bake until a toothpick inserted into the center comes out clean with just a few bits of cake stuck to it. For 9 inch pans, that should be anywhere from 20-35 minutes.  
When you remove each cake from the oven, let it cool, run a knife around the edges of the pan, and carefully remove it from the pan onto a baking rack. Let cool before frosting. 
Fudge Filling:

1 cup of sugar
1/3 cup milk
5 tablespoons butter
1 cup chocolate chips

Directions:

Put first 3 ingredients into a sauce pan, over low heat bring to a boil, stirring constantly. The sugar should be dissolved. Remove from heat, add chocolate chips and then whisk them until creamy and cooled. 





Buttercream Frosting

Recipe: Food.com

1 cup unsalted butter, softened
31/2 cups of powdered sugar
1-3 teaspoons milk or heavy cream
1 1/2 teaspoons vanilla extract
pinch of salt

In the bowl of a stand mixer mix the butter and the powdered sugar beat until blended, then add salt, mix. Add milk and vanilla and beat until smooth and creamy, about another 3-5 minutes. 


Once cake is cooled, cut each cake in half, then place 1 layer on a plate and spread some fudge filling over the layer. Then place another layer on top and frost with fudge filling, place third layer onto and frost, and then place the last layer on top. 

Frost entire cake with white butter cream frosting and enjoy!



Thursday, June 1, 2017

Chocolate Peanut Butter Marshmallow Treats






The weather is getting warm here and although I love to bake sometimes I just don't want to turn on the oven. Inevitably I make cereal treats, they are easy, versatile and delicious. This recipe is a combination of Scotcheroos and Rice Krispie treats and they are delicious. The perfect treat to take to a barbecue or picnic or to just have on hand for hungry kids. 


Chocolate Peanut Butter Marshmallow Treats

1/2 cup sugar
3/4 cup peanut butter
1/2 teaspoon vanilla extract
21/2 cups Rice Krispies 
1/2 cup mini marshmallows

In a small saucepan, combine the corn syrup an the sugar. Bring to a boil. Cook and stir for 1 minute. Remove from the heat, stir in the peanut butter until melted. Stir in the vanilla. Fold in the cereal, marshmallows, and the chips, stir until blended. Pour into a greased 8" baking pan baking pan. Cool. Then cut into squares and enjoy.



Linking to:
Between Naps on the Porch
Inspire Me Tuesdays
Amaze Me Mondays

Monday, May 1, 2017

Fabulous Fudge Brownie's with Fudge Frosting




Moist, thick fudge brownie's are one of my favorite treats, top them with fudge frosting and I think they are perfect. I will warn you ahead of time that when you make these brownies you may just eat the entire pan of frosting it is that good. It is easy to make, creamy and fudgy. You can use it on brownies, cupcakes, cakes and more. I personally like it as the filling of cakes. 






Fudge Brownies
Recipe adapted from Baker's Chocolate

4 ounces unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup of flour


Preheat oven to 350. Prepare a 9 x 13" baking pan by lining it with parchment paper and then spraying it with baking spray or butter.
In a large bowl melt butter and chocolate. You can use the microwave but I use a double boiler. Place the bowl over a pan of simmering water and stir occasionally until the butter and chocolate are melted. Add the sugar and mix well. Then add the eggs and vanilla and stir until combined. Add the flour and mix until just incorporated. 
Pour mixture into pan. Bake 25-30 minutes. I like to bake them until a toothpick inserted in the center comes out almost clean with a few crumbs on it. Do not over bake. 


Fudge Frosting

1 cup of sugar
1/3 cup milk
5 tablespoons butter

Put first three ingredients in a saucepan on low, let the sugar dissolve and then bring to a boil. Remove from heat and add the chocolate chips. With a wire whisk mix until creamy and cooled. Then frost your brownies or cake and enjoy. 




Sources: Cups vintage, Similar here. Silver-plate tray-vintage, Similar herenapkins.


Enjoy!


Sunday, April 2, 2017

Guittard Baking Chocolate on Sale at Williams Sonoma


If you like to bake and like having a variety of baking chocolate in your pantry this you might want to check out this 20% off sale of Guittard baking chocolate from Williams Sonoma.





Sunday, March 26, 2017

Oreo Fudge Baked Cheesecake






Good morning! After a long cold week I think a little comfort food is in order, a cake, cookie or how about a combination of cookies and cheesecake? This Oreo cheesecake is so easy and it is delicious; the perfect treat for the weekend. 






Oreo Fudge Baked Cheesecake
Recipe from Yammie's Noshery

Crust
11/2 cup crushed Oreo's
1/4 cup butter, melted

Filling
3 packages of cream cheese, softened to room temperature
1 cup sour cream
11/2 cups sugar
4 eggs lightly beaten
2 teaspoons vanilla extract
1 whole package of Oreo cookies crushed

Garnish
Mini Oreo's
Fudge (recipe HERE)

Preheat oven 10 300". Grease a 10" Spring form pan. Combine 11/2 cups cookie crumbs and the melted butter. Mix to combine and press into the bottom of the pan. Refrigerate while preparing the filling.

In a large bowl combine the cream cheese, sour cream and the sugar mixing until smooth. You can use a stand mixer with a paddle attachment or a hand mixer. Add the eggs and the vanilla, mix until combined, then fold in the crushed Oreo cookies. Pour filling over the crust.

Place the spring form pan onto a baking sheet and wrap in a kitchen towel. This is optional, you do not have to do this but according to the recipe it keeps the cake from cooking too fast. Bake for 1 hour 20 minutes. Then turn off the oven and open the door 4 inches, leave cheesecake in the oven for an additional 30 minutes. Remove from the oven cool 30 minutes than refrigerate overnight.

You can garnish the cheesecake with mini-Oreos and drizzle with hot fudge or you can just eat it as it, it is excellent either way. 

Enjoy!





I am a huge fan of the blog Yammie's Noshery where I found this recipe. If you like gluten free recipes she has a lot of those as well. 


Tuesday, March 14, 2017

The World's Best Hot Cocoa


Sources: Transfer-ware vintage, Cutting board vintage, (similar), Spoon Mudpie (Similar)linen napkin, enamel cup from Argentina similar cup, Copper Pot with bakelite handle vintage 



It promises to be another weird, wild weekend for weather so why not just stay in and relax. Play games with the kids, do some crafts, read a few books, make some cookies and then sit down with a cup of "the worlds best hot cocoa."




I discovered this recipe on Pinterest recently and thought I would give it a try. It is so easy and delicious. The perfect drink for a cold day.




The World's Best Hot Cocoa
1/4 cup cocoa
1/2 cup sugar
1/2 teaspoon salt
1/3 cup water
4 cups milk
1 teaspoon vanilla

In a saucepan mix all of the dry ingredients. Then add the water and bring to a boil. Keep boiling for 1 minute then add the milk. Whisk well and bring to a boil. Pour into glasses and serve. 


Sources: Transfer-ware vintage, Cutting board vintage, (similar), Spoon Mudpie (Similar)linen napkin, enamel cup from Argentina similar cup, Copper Pot with bakelite handle vintage 


If you like hot chocolate check out my Pinterest board for hot chocolate where I feature all of the recipes I have discovered. Who knew there were so many ways to make hot cocoa and hot chocolate?

Enjoy!

Sources: Transfer-ware vintage, Cutting board vintage, (similar), Spoon Mudpie (Similar)linen napkin, enamel cup from Argentina similar cup, Copper Pot with bakelite handle vintage

Tuesday, February 28, 2017

Pancake Tuesday!


Today is Shrove Tuesday, or Fat Tuesday, otherwise known as pancake day! People around the world eat pancakes today to get ready for lent. Traditionally people gave up fattening food for lent and so they used up the milk, eggs, and butter in their pantry's and made pancakes!





You could splurge and make these decadent Chocolate Pancakes.








or you could go the more traditional route and have these Fluffy Sour Cream Pancakes 






or even these Vanilla Ricotta Pancakes.

Have a great day!





Sunday, February 26, 2017

Baked Bakery NY Brownies aka Oprah's Favorite Brownies!





I recently pinned a pin on Pinterest called "Oprah's Favorite Brownies" which looked delicious.  I thought if these are the most favorite brownie of Oprah I want to see why, after all this is a woman who has access to every scrumptious brownie in the world, so what makes these her favorite?

I have to tell you that I have made a lot of brownies, with cocoa, with melted chocolate, with dark chocolate and light chocolate, I have made white chocolate brownies, cake brownies, fudgy brownies and more and if these are Oprah's favorite brownies, I can absolutely see why! There are now mine as well. 





These brownies are fabulous! They are rich, moist, fudgy and a cross between a brownie and a piece of fudge with a crunchy top. In a word, perfection!

The recipe could not be easier, you melt the chocolate, butter and espresso, add the sugars, mix in the eggs and then fold in the flour mixture. Super simple. 





Baked Bakery NYC
Recipe from: Baker by Nature


Ingredients

11/4 cups all-purpose flour
1 teaspoon salt
2 Tablespoons Hershey's Unsweetened Cocoa
11 ounces dark chocolate, chopped
1 cup unsalted butter, cut into 1 inch cubes
1 teaspoon Espresso Powder 
11/2 cups granulated sugar
1/2 cup brown sugar
5 eggs. at room temperature
2 teaspoons vanilla extract

Preheat oven to 350. Prepare a 9 x 13" baking pan with butter or cooking spray, then line parchment paper and butter or spray that as well.
In a medium bowl, whisk together the flour, salt and cocoa, set aside.
In a heat proof bowl put the chopped chocolate, the butter and the espresso powder, place bowl over a saucepan of simmering water. Stir occasionally until the butter and chocolate are melted and well combined and smooth.
Turn the heat off and leave the bowl over the water, add both sugars and whisk until combined. Then remove the bowl from the water and let cool to room temperature.
Once chocolate mixture is room temperature, 3 room temperature eggs and whisk until combined. Add the last 2 eggs, whisk until combined, then whisk in the  vanilla extract.
DO not over-beat the batter or the brownies will be cake like and not fudgy.
Sprinkle the flour mixture over the chocolate mixture, with a rubber spatula fold the flour mixture into the chocolate, until just a bit of the flour is visible.
Pour the mixture into the prepared pan and bake for 30 minutes, ROTATE the pan after 15 minutes, then bake for another 15 minutes.
Bake only until a toothpick inserted into the center comes out with a few crumbs attached. Let cool on a wire rack.

Then remove from pan, cut into squares and enjoy!






If you would like to explore more recipes from Baked Bakery NYC you can visit their webpage or if you are already a fan of theirs you might want to pick up one or all three of their cookbooks!

Tuesday, February 21, 2017

Fleur de Sel Hot Chocolate


According to the ground hog we have a few weeks of winter ahead and this week it is back vengeance here in my neck of the words. The cold has returned as have the winter winds making it the perfect weather to stay in, watch movies, read and drink hot chocolate. 

I love hot chocolate, chocolate chaud, drinking chocolate, and every other hot drink made with velvety chocolate and cream. My morning beverage is  French chocolat chaud but I do like to try variations on that recipe.

This week I decided to try a Fleur de sel chocolate chaud, otherwise known as sea salt hot chocolate. I love the salty sweet combination of chocolate with salt. Although I have made salted brownies, salted caramels and several other salted desserts I have never made salted hot chocolate so I thought I would try it.





Fleur de Sel Hot Chocolate
Recipe from David Lebovitz

5 oz. quality chocolate Valrhona Dark Chocolate 72%
11/2 cups whole milk
1/2 cup heavy cream
1-2 Tablespoons of brown sugar 

Garnish
Whipped cream
Chocolate Shavings 


Heat milk and cream over medium heat in a small sauce pan. Finely chop the chocolate and once the milk/cream mixture comes to a simmer remove from heat and add the chocolate. Stir until the chocolate is dissolved and then return to heat and whisk for a few minutes to thicken. Once finished add sugar to taste and if you would like to kick it up, a shot of borbon or Bailey's Irish cream. Pour into mugs top with whipped cream, shaved chocolate and a pinch of Fleur de Sel de Guerande Sea Salt. Typically I make a double batch and put whatever is leftover into pitcher, it thickens up considerable and tastes even better the next day. 

Then sit down, relax and enjoy!

This recipe is easy and delicious, I hope you try it.


Note: I used Valrhona Araguani Dark Chocolate Bar 72% because it is easy to find but use whatever chocolate that you like. And I use Fleur de Sel de Guerande Sea Salt  because it is a brand recommended by David Leibovitz one of my favorite cookbook/bloggers/chefs.


Linking to:

Between Naps on the Porch
Dwellings
SaveSave

Thursday, February 16, 2017

Hot Chocolate and More


Hot chocolate is one of my favorite things to drink and smell. Recently I discovered a few chocolate/cocoa scented items that I thought were interesting. I have had many chocolate sensed candles, and soaps but never perfume. I would be curious to see what chocolate perfume smells like. Although I am not sure that the one in the left corner is in my budget just now.








Monday, February 13, 2017

Chocolate Cake with Fudge Filling and Hershey's Chocolate Frosting for Valentines Day






Valentine's day and chocolate go hand in hand and I cannot think of a more special treat than one that you bake or make yourself. This scrumptious, moist, fudgy cake is perfect filled with fudge or a berry filling, and then frosted in my all time favorite Hershey's frosting. Of course you can frost with it buttercream as well, or any of your favorites frosting's. 











Cake
Recipe from Rumbly in my Tumble

1 3/4 cups all purpose flour

2 cups granulated sugar

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 eggs

1 cup buttermilk 

1/2 cup melted butter,

1 tablespoon vanilla extract

1 cup of hot coffee







Directions

Preheat the oven to 350°. Grease and flour your 2 9" cake pans, or grease and line with parchment paper circles. 

In your mixer, add the flour, sugar, cocoa powder, baking soda, and salt and mix until combined.  Add the eggs, melted butter, vanilla, and buttermilk, and mix until just combined. Remove the bowl from the mixer and stir the hot coffee into the batter by hand.  The batter will be runny.  It’s supposed to be.
Pour into your cake pans and bake until a toothpick inserted into the center comes out clean with just a few bits of cake stuck to it.  For my 3 layers in 7 inch pans, that was about 15 minutes.  For 9 inch pans, that should be anywhere from 20-30 minutes.  Start checking around 15 minutes.
When you remove each cake from the oven, let it cool for 5 minutes, then run a knife around the edges of the pan, and carefully tip the pan over on a cooling rack. If you used parchment on the bottom you can remove it. Let cakes cool completely before frosting. 

Assemble with fudge frosting in between layers and then frost with Hershey's Perfectly Chocolate Frosting. 





Fudge Filling/Frosting

1 cup of sugar
1/3 cup milk
5 tablespoons butter

Put first three ingredients in a saucepan on low, let the sugar dissolve and then bring to a boil. Remove from heat and add the chocolate chips. With a wire which mix until creamy and cooled. 



Hershey's Perfectly Chocolate Frosting

Ingredients:

1 stick
butter, melted
2/3 cup of Hershey's cocoa powder
1/3 cup of milk
3 cups of powdered sugar
1 tsp of vanilla

Melt butter in large bowl, whisk or use electric hand held mixer to blend in cocoa. Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend. Then use to frost the top and sides of the cake.  Garnish with 
Brach's cherry Hearts or your choice of candy if desired. 




I hope you try this cake or one of my 25 Favorite Chocolate Desserts for your Valentine or just for yourself!

Have a great day!


Between Naps on The Porch

Wednesday, February 8, 2017

Dulce de Leche Hot Chocolate





The winds of winter are still blowing here in the South. Not that I mind as it is just the beginning of February and we have a long way to go until Spring. I love hot chocolate and am always looking for a new recipe. Last month I noticed a few recipes in Southern Living magazine that I thought I might try this scrumptious Dulce de Leche hot chocolate is one of them, it is easy and so delicious. You should make a cup or two over you long winter weekends.





Dulce de Leche Hot Chocolate
Recipe from Southern Living 

Ingredients

4 cups 1/2 & 1/2
1/2 cup canned or jared Dulce de Leche
8 oz. dark chocolate chopped
1/3 cup Drambuie optional
1/4 teaspoon kosher salt
1 cup heavy whipping cream

Directions
Whisk together 4 cups of half and half and 1/2 cup canned or jared dulce de leche in a medium saucepan. Simmer over medium, stirring constantly until heated through, about 10 minutes. Remove from heat and whisk in 8 ounces of chopped dark chocolate, (optional 1/3 cup of Drambuie), 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt until the mixture is smooth. Next, beat 1 cup of cold heavy cream in a cold bowl with an electric mixer on high until stiff peaks form, about 1 minute. Pour hot chocolate mixture into 4 serving cups. Top each with whipped cream, a drizzle of dulche de leche and shaved or chopped chocolate.

Serve and enjoy.

Savvy Southern Style
Between Naps on The Porch



Wednesday, February 1, 2017

Bailey's Chocolate Caramel Brownie Terrine


I love brownies, bread pudding and Bailey's Irish Cream. Combine these three tasty ingredients and you have what just might be the perfect dessert.






The recipe is easy to make, but you do need a little time because the brownies have to dry overnight. You simply whip up a batch of brownies, cut them into pieces to dry, like a brownie crouton, and then make the custard and bake. 





Bailey's Chocolate Caramel Brownie Terrine
Recipe Adapted from Holiday Baking by Sara Perry

Brownies

11/3 cup cake flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking powder
1/2 teaspoon salt
5 eggs at room temperature
1 teaspoon vanilla extract
11/2 cups, plus 3 tablespoons unsalted butter at room temperature
13/4 cup granulated sugar

Preheat the oven to 350. Prepare a 9 x 13" baking pan by lining with foil or parchment paper and then spray lightly with cooking spray. Set aside.

Sift together the flour, cocoa, baking powder and salt in a medium bowl, then lightly whisk together. In a small bowl combine the eggs and vanilla, do not mix.

In a stand mixer fitted with a paddle attachment, add the butter and beat on low speed until creamy for 30 seconds. Turn mixer to medium speed and add the sugar, beat until light and fluffy. On low speed add the flour mixture in three additions, alternating with the egg mixture in 2 additions, until well blended. Scrape the sides and bottom of the bowl as necessary. Pour the batter into the prepared pan. Bake 30 minutes, until a toothpick inserted into the center comes out clean. Transfer to wire rack to cool. Then cut brownies into 1 inch cubes and let dry at room temperature for 6 to 8 hours.

Custard

1/4 cup milk
1/2 cup Bailey's Irish Cream
1 cup heavy whipping cream
1/4 cup PLUS 2 Tablespoons of granulated sugar
8 ounces high quality bittersweet chocolate broken into pieces
4 eggs at room temperature
1 tablespoon pure vanilla
6-10 dark chocolate covers caramels chopped into pieces

Preheat oven to 325, butter a 2 quart pate or terrine mold, bread pan, soufflé dish or whatever container that you like. Prepare a water bath by placing a terry-cloth towel into a roasting pan then place the terrine pan on top. This method prevents your pan from sliding and overcoming.  Set this aside. 

In a saucepan over medium heat bring the milk, cream, Baileys and sugar just to a simmer. Place the chocolate into a medium bowl. Pour the hot simmering cream mixture over the chocolate then let stand for 3-4 minutes. Whisk until smooth. 

In a small bowl whisk together the eggs, and vanilla then slowly mix this into the chocolate mixture. 

To assemble, tightly arrange the brownie cubes and the chopped caramels in the prepared pan, leave some room at the top for the custard. Pour the custard over the brownies and let stand. Then using a large spoon press the brownies down into the pan to be sure they are well saturated. Add more custard then let sit and repeat the process. You want the custard above the brownies. 

Place the prepared pan(water-bath) on the middle-shelf. Then pour hot water into the roasting pan, be careful not to get any into the terrine, until the water is half way up the sides of the terrine pan. Bake until an instant read thermometer reads 170 F, about 90 minutes. Be sure to check after 60 minutes of cooking time, the check intermittently. After terrine is finished, remove from oven to cool. Then refrigerate until well chilled. 

To remove terrine from pan, set into a baking pan filled with warm water for a few minutes then invert onto a cutting board or your serving plate. Let terrine come to room temperature before cutting. Serve with whipping cream, berries, caramel or whatever garnish you would like. 

I like to garnish my terrine with Baileys whipped cream and some chocolate shavings. For this one I cut up pieces of caramel and dotted the top as well.






Enjoy!


Linking to :
A Stroll Thru Life
Savvy Southern Style
Between Naps on The Porch