Thursday, September 18, 2014

Vanilla Cake With Chocolate

  • 2 eggs
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 cups sugar
  • 2 1/2 cups cake flour
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1 cup milk
  • 1 tbsp. vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup hot water
  • 1 1/3 cup heavy whipping cream
  • 1 1/2 cups chocolate chips

1. Center a rack in the oven and preheat oven to 350F (175C). Butter inside of 2 (8-inch) round cake pans. Line bottom of pans with wax paper circles. Butter wax paper. Dust entire inside of pans with cake flour.
2. Sift together flour, baking powder, and salt. Combine milk and vanilla extract. Fill a large saucepan halfway with water and bring to a boil over medium heat. Add eggs and sugar into a large bowl and beat until just combined; about 1 minute. Reduce saucepan heat to medium-low. Hold bowl of eggs and sugar over pan of simmering water. beat for 5 minutes on high speed until eggs and sugar thicken. Remove from heat and transfer your set-up to the dry mixing area where it is cooler.
3. Place hot bowl with eggs and sugar on towel on counter. Alternately, add dry ingredients, vanilla milk, and oil into eggs while beating on high speed to combine. Stir in hot water.
4. Pour mixture, evenly divided, into prepared cakes pan. Bake for 30 minutes. Remove from oven and cool. Run a knife around the edge of the cakes in pans. Invert one cake on to wax paper and then re-invert on to serving platter. Invert the other cake on to wax paper and then re-invert on to a plate. Cover cakes with plastic wrap and refrigerate until ready to use. 
5.To make Frosting: Place chocolate chips in a glass bowl. Heat cream in a small saucepan until boiling. Pour cream over chips and stir until completely melted and smooth. Cover and refrigerate.
6. For the filling or the layer between cakes transfer 1/3 of the frosting into a bowl and beat on high about 2 minutes. Spread this filling on top of the cooled cake on the serving platter. Place the other cake on top. Place back in the fridge to firm things up. After an hour, ice cake with remaining frosting.Place the cake back in the fridge until serving time. 

Chocolate Cake

  • 3 cups sugar
  • 1 3/4 cups butter, softened
  • 2 1/2 teaspoons vanilla extract
  • 8 large egg yolks
  • 12 ounces evaporated milk
  • 1 1/2 cups pecans, roughly chopped
  • 7 ounces sweetened shredded coconut
  • 4 ounces chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup buttermilk
  • 4 large egg whites

1. Frosting: Combine 1 1/2 cups sugar, 3/4 cup butter, 1 1/2 tsp vanilla, 4 egg yolks, and evaporated milk in a 2-quart pan over medium heat. Bring to a simmer and cook until thick (about 12 minutes) Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.
2. Heat oven to 350 degrees F. Grease three 9" round cake pans with butter, line bottoms with parchment circles. Grease parchment and set aside.
3. Put chocolates into a small bowl and pour in 1/2 cup boiling water; let sit for 1 minute Stir until smooth and set aside. In another bowl, whisk flour, baking soda and salt and set aside.
4. In a standing mixer, beat 1 1/4 cups sugar and remaining butter until fluffy. Add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth.
5. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside. Meanwhile, whip the egg whites to soft peaks. Add remaining sugar; whip to soft peaks. Fold egg whites into batter; divide between pans and smooth batter.
6. Bake until cakes are set, 25-30 minutes. Let cakes cool, then frost the top of each cake and assemble, leaving the sides bare.

Tuesday, September 16, 2014

Pear Cake

  • 1 1/4 cups oil
  • 2 cups sugar
  • 3 eggs
  • 2 cups all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups chopped pears
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

1. Preheat oven to 325 degrees. Butter and flour a 9-inch tube pan.
2. In a large bowl, combine oil and sugar and mix until well blended. Add eggs one at a time, beating well after each addition.
3. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt until mixed. Add about a third of the flour mixture at a time to the batter in the large bowl, mixing well after each addition. Stir in the diced pear, walnuts and vanilla.
4. Pour batter into prepared pan and bake for 1 1/4 hours. Let cake stand on a wire rack until cooled. Run a thin knife around the edges of the pan and turn cake onto a platter.

Cherry Pie

  • 3 cups flour
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 2 1/2 sticks butter
  • 1 egg
  • 5 cups fresh sweet cherries, pitter (or frozen)
  • 3 tbsp. quick-cooking tapioca
  • 1 1/4 cups sugar
  • 1/8 tsp. salt

1. To make dough: place flour, salt and sugar in the bowl of a mixer fitted with a paddle attachment, combine on low speed. Cut butter into small cubes, add to bowl. Mix on low until butter resembles pea-size balls, then add 1/4 cup cold water, 1 tablespoon at a time. Mix until well combined.
2. Divide dough in half. Shape each piece into a flat, round disk. Roll each between 2 pieces of parachment or waxed paper. Chill (in paper), lying flat for at least 1 hour.
3. To make filling: place cherries in a bowl. Toss with tapioca, sugar and salt. Let sit for 20 minutes.
4. Preheat oven to 425 degrees. Remove dough from refrigerator and place on a countertop. Remove top piece of parchment from 1 sheet and lay it dough side down in a 9.inch pie pan. Pull the other piece of paper off, and let dough sit for a few minutes to soften. Work with other dough sheet to prepare lattice top. Peel off top piece of paper and immediately place it back on dough. Flip dough over, remove and discard the other piece of paper. Cut dough into 1/2 inch strips.
5. Pour filling into pie shell. Lay half of dough stripes evenly across the top, keeping a 1/4 to 1/2 inch gap between stripes. Form a lattice by weaving the remaining strips perpendicular to the first layer.
6. Trim excess dough around rim so edges of lattice match up with the 1/2 inch overhang of bottom crust. Dust your fingers with flour, pinch top and bottom layers of dough together to form a ridgeg crust.
7. Place pie pan on a baking sheet, and set it on a rack in bottom third of oven. Bake for 10 minutes. Meanwhile beat egg in a bowl. Pull pie out of oven and brush egg on crust. Return to oven and lower heat to 350 degrees. Bake for 45 minutes. Remove from oven and allow to cool at least 1 hour before you serve it.

Monday, September 15, 2014

Brownie Cake

Brownie Cake, chocolate, creamy desserts
Brownie Cake

  • 1 brownie mix with ingredients listed on box
  • 1 3.4 ounce container instant chocolate pudding mix
  • 1/2 cup milk
  • 1/2 cup strong brewed chocolate truffle coffee
  • 1 8-ounce container of cool whip
  • 14 Oreos, broken in pieces


1. Preheeat oven to 350F. Spray a spring-form pan with non.stick cooking spray.

2. Prepare brownie mix as directed and bake in spring-form pan.

3. Prepare mousse layer, whisk together pudding mix, milk and coffee until well combined. Fold 1/2 cup cool whip into pudding mixture, Spread over brownie.

4. Spread oreo pieces evenly over mousse filling. Spread remaining cool whip over oreos. Freeze dessert for 2 hours or until filling is firm.

Cake With Vanilla Pudding

Cake With Vanilla Pudding, no-bake, chocolate, creamy desserts
Cake With Vanilla Pudding

  • 2 boxes Vanilla Instant Pudding Mix
  • 3 1/2 cups milk
  • 12 oz. Cool Whip
  • 2-3 packages graham crackers
  • 5 tbsp butter
  • 5 tbsp milk
  • 5 tbsp cocoa
  • 1 cup powdered sugar


1. In a large bowl blend milk and vanilla pudding for 2 minutes. Fold in Cool Whip.

2. Line the bottom of a 9x13-inch pan with graham crackers. Spread half of the mixture over graham crackers layer. Top with another layer of graham crackers and the remaining pudding.

3. Melt butter in microwave and mix well with cocoa, milk and powdered sugar to make frosting.

4. Top all with a final layer of graham crackers bumpy side down. Pour chocolate frosting on top and spread evenly. Refrigerate at least four hours.

Saturday, September 13, 2014

Nutella Fudge Recipe

Nutella Fudge Recipe, no-bake chocolate desserts
Nutella Fudge Recipe
  • 1 cup Nutella
  • 2 cups semisweet chocolate chips
  • 1 can of condensed milk
  • 1/2 cup of chopped hazelnuts


1. Combine Nutella, chocolate and milk in a large bowl. Microwave for about 30 seconds and then stir to help everything combine. Microwave for about another 30 seconds and mix again until chocolate is melted.

2. Line an 8x8 inch pan with parchment paper. Pour fudge mixture in and attempt to even out top and smooth with hand. Sprinkle hazelnuts over surface and press down into the fudge. Refrigerate for an hour to set. Remove and slice.

Quick Cake Balls

Quick cake balls, no-bake chocolate desserts
Quick Cake Balls

  • 1 cup raw organic cashews
  • 1 cup fresh dates, peeled
  • 2-3 tablespoons raw cacao nibs or chocolate chips


1. Put the cashews into a high-speed blender and blend until they are very small pieces. Then add in the dates, and blend to combine.

2. Take the mixture out of the blender and place in a bowl. The mixture will be sticky. Use your hands to fold in the chocolate chips so they spread evenly throughout the mixture.

3. Take a tablespoon of the cookie dough and roll around in your palms, forming a ball. Repeat until all of the cookie dough is used.

Thursday, September 11, 2014

Fried Ice Cream

fried ice cream, desserts
Fried Ice Cream

  • 1 pint ice cream, any flavor
  • 1 loaf sliced white bread
  • 6 to 8 cups Canola oil - for frying
  • Pancake mix - just add water


1. Place a plate or sheet pan in the freezer and let it chill for at least 1 hour.

2. Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return to the freezer for 2 hours.

3. Cut the crusts off the sliced bread and using about 2 slices per ice cream ball and flatten with rolling pin, form the bread around the ice cream using your hands to pack it like a snow ball. Once it's completely covered return it to the freezer.

4. Prepare pancake mix, add water and dip the balls into mix. In a medium saucepan, heat 3 inches of canola oil to 365F. Drop the covered ice cream balls, one at a time into the hot oil and fry, turning occasionally so they color evenly, until golden brown. Remove from oil and drain on paper towels.

5. Garnish with caramel, chocolate or chocolate chips. Serve immediately.

Chocolate Doughnuts

chocolate Doughnuts, chocolate desserts
Chocolate Doughnuts


For the doughnuts:
  • 1 cup flour
  • 1/4 cup plus 2 tbsp sugar
  • 1/4 cup cocoa
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup plus3 tbsp. milk
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 tbsp. butter
For the glaze:
  • 2 tbsp butter
  • 1 tbsp milk
  • 1 tsp. honey
  • 1/2 tsp. vanilla
  • 1 ounce semi-sweet chocolate, chopped
  • 2/3 cup icing sugar

1. Preheat the oven to 325F. Spray a 6-count doughnut pan with non-stick spray. Set aside.

2. In a medium bowl, sift the dry ingredients together. In a separate bowl, combine the wet ingredients. Add the wet ingredients to the dry ingredients and stir until combined.

3. Divide the batter between the six doughnut cavities (each about 3/4 full) Bake for 12 minutes. Allow the doughnuts to cool in the pan for few minutes and then invert them onto a cooling rack.

4. For the glaze combine the butter, milk, honey and vanilla in a saucepan over medium heat. Once the butter has melted, add the chocolate and whisk until smooth. Remove from the heat and add the icing sugar, stirring until combined. Dip the doughnuts into the glaze and cover with chocolate sprinkles.

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