The “I want Chocolate Cake” Cake

My son turned 12! Good grief, where did the time go? PicMonkey Collage
The “I Want Chocolate Cake” Cake – adapted from Smitten Kitchen 

Cake

  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup firmly packed dark brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg 1 large egg yolk
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup Dutch cocoa powder
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table or fine sea salt

Frosting

  • 2 ounces unsweetened chocolate
  • melted and cooled
  • 1 1/2 cups powdered sugar
  • 1/2 cup unsalted butter, at room temperature
  • Pinch of fine sea salt (optional)
  • 1 tablespoons cream or whole milk
  • 1/2 teaspoon vanilla extract

Directions –

Make the cake: Heat oven to 350°F. Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.

In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven. Place your flour, cocoa, baking soda, baking powder and salt in a sifter (I find this step necessary because my cocoa is very lumpy) and shake it over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat.

Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting.

Make the frosting: Place frosting ingredients in a food processor and run machine to to mix. Scrape down bowl then process for another 1 to 2 minutes, until smooth and somewhat fluffed. Scoop the frosting onto the cooled chocolate cake and swirl it around. Cake keeps at room temperature for a day or two, or in the fridge up to a week,.

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DIY Hot Chocolate Mix

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The kids had been asking for hot chocolate for a while now, so I decided to let them make it 🙂 I love that there are only three simple ingredients in this decadent hot chocolate and it makes 4 cups of mix. Thanks for reading, enjoy!

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All Natural Homemade Hot Chocolate Mix – adapted from Clean Mama

  • 2 1/2 cups sugar
  • 1 1/2 cups unsweetened cocoa – I used this Dutch cocoa
  • 3 teaspoons sea salt

Directions – 

In a large bowl, combine all ingredients with a whisk. Store in a four cup, air-tight container or into smaller jars for gifting.

To make one serving of hot chocolate, combine 1 cup of warm milk and two tablespoons of mix. Stir to combine and enjoy!

**I added the milk and cocoa to my Vitamix and blended it up for a few seconds to make it nice and frothy. Top it with mini marshmallows or whipped cream if desired 🙂

Chocolate Peanut Butter Banana Milkshake

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This dessert hits the spot and makes me feel like I’m cheating on my diet! It’s a great fake-out dessert because the frozen bananas create a thick, ice cream-like consistency. Even my husband and kids enjoy this – that’s a win for clean eating! 😉 I have made this at least five times in the last two weeks, actually, I could go for one of these right now 😉 Thanks for reading, enjoy!

Chocolate Banana Peanut Butter Milkshake – adapted from Detoxinista

  • 2 frozen bananas
  • ¾ cup milk (or non-dairy milk)
  • 1 Tablespoon pure maple syrup
  • 2 Tablespoons cocoa powder
  • ¼ cup natural peanut butter
  • 1 teaspoon vanilla extract
  • 7 ice cubes (about 2 handfuls)

Directions – 
Throw all of the ingredients into a high-powered blender, and blend until smooth and creamy. Pour into two glasses and serve immediately!

Double Chocolate Deep Dish Cookies

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Quick Post: I decided to change-up my usual deep dish cookie recipe and kick it up a notch with some extra chocolate. How bad could that be? These were so rich, and I could only eat about half of it! It didn’t help that I added hot fudge sauce to the already sweet vanilla ice cream…

Thanks for reading, enjoy!

Double Chocolate Deep Dish Cookies – adapted from Lavain Bakery via Annie’s Eats

  • 1 stick (1/2 cup) unsalted butter, cubed
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup cocoa powder
  • 1 cup +2 TBSP AP Flour
  • 1/8 tsp. salt
  • 1 1/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees, and prepare 4 – 6 ounce ramekins for batter. In a large bowl, combine butter and sugar. Beat together until light and fluffy, 2-3 minutes. Blend in the egg, scraping down the bowl as needed. Mix in the cocoa powder until well blended, add the flour, salt and baking powder to the bowl and mix on low speed until well incorporated. Fold in the chocolate chips with a spatula. Divide the dough into four equal parts and lightly press down into buttered ramekins. Bake for 18-20 minutes, remove from oven and cool slightly. Top with a generous scoop of vanilla ice cream.

The Best Hot Fudge Sauce

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I have posted a hot fudge sauce before, but this once blows that one out of the water! It’s creamy, velvety and so rich and it makes just over two cups of sauce per batch. It will be perfect for gift giving this season, along with my very favorite salted caramel sauce. Thanks for reading, enjoy! 🙂

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*swoon* The perfect complement to vanilla ice cream and our favorite triple chocolate cookie cake 🙂

Homemade Hot Fudge Sauce – adapted from Baked by Rachel via My Baking Addiction

  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup packed dark brown sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 6 oz quality bittersweet chocolate (not unsweetened), finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

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Directions – 

1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil. stirring until the chocolate pieces are completely melted.

2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving. Store leftovers in the refrigerator for up to one week.

Hot Chocolate for One

Sorry it’s been so long since my last post…I made this several weeks ago to remedy a craving for some real hot chocolate. I didn’t want to make a huge batch so late at night, so this was perfect. I tripled it so my kids could enjoy it too – they loved it! Thanks for reading, enjoy!

Hot Chocolate – adapted Jeyashri’s Kitchen

  • 1 TBSP good quality unsweetened cocoa powder
  • 1 TBSP vanilla sugar
  • 1 TBSP hot water
  • 1/2 cup half and half
  • 1/2 cup milk
  • a pinch of salt

Directions – 

1. Place all the dry ingredients in a glass jar with a tight fitting lid and pour the hot water over all. Twist lid on and shake vigorously.

2. Pour contents into a small sauce pot over medium-low heat. Pour in the dairy and stir until combined. Heat gently until the desired temperature is reached. Pour into your favorite mug and top with marshmallows or whipped cream.

Small Batch Brownies

Quick Post: Light, cakey brownie. Not chewy, but it hit the spot 🙂  Thanks for reading, enjoy!

Brownies – adapted from Just Eat It!

  • 1/2 cup chopped chocolate (about 3 ounces)
  • 6 TBSP butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1/2 cup chopped, toasted walnuts

Directions –

Preheat oven to 350 degrees. Butter three – 6 ounce ramekins or a small baking dish.

Melt the butter and chocolate on low heat, stir and set aside to cool slightly. Whisk together the sugar and the eggs, then stir the chocolate mixture into the egg mixture.

Add the flour and cocoa powder. Fold in the nuts. Bake for 18 – 20 minutes or until set, and the center should be a little underdone.

Homemade Fudge Pops

Quick Post: The kids couldn’t wait for these to freeze solid 🙂 They’re a little grainy, but the flavor is nice – not too sweet either. Thanks for reading, enjoy!

Homemade Fudge Pops – adapted from Brown Eyed Baker

  • ¼ cup semisweet chocolate chips
  • 2/3 cups granulated sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons natural unsweetened cocoa powder
  • 2½ cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

Directions:

1. Melt the chocolate chips in the microwave on 50% power in 30-second increments, stirring after each, until melted and smooth.

2. Combine the melted chocolate, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat and cook, stirring frequently, until the mixture thickens, about 10 minutes. Remove from heat, add the vanilla and butter, and stir until well combined.

3. Let the mixture cool slightly (it should still be warm but not hot to the touch), and then pour into popsicle molds. Freeze for 30 minutes, and then insert sticks. Freeze completely before serving.

Two Minutes to Chocolate Fix

Quick Post: I doubled the recipe for my chocoholic husband and I. It was quick which was what we both needed. The texture is different from other cakes or brownies I have had before, but I think that is because there is no egg added to this. The night after we tried these, I made a mug cake with eggs to see the difference – but that will be a different post! 😉 These were okay, certainly not as good as these or these, but for a quick fix it meets the requirements. Thanks for reading, enjoy!

Two-Minute Mug Brownie – adapted from Babble

  • 1/4 cup flour
  • 1/4 cup packed brown sugar
  • 2 Tbsp unsweetened cocoa powder
  • Pinch salt
  • 2 Tbsp canola or other mild vegetable oil
  • 2 Tbsp milk, coffee or water

Directions –

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Insane, Triple Layer Brownies

(Sorry for the bad picture, but you get the idea)

These are known over the internet as “Slutty Brownies”, and as hilarious as that name is, I can’t in good conscience title this post with that name. When I came across it last week, I just had to laugh and then find out why someone would name something so decadent after an insult. Apparently they’re called this because: “…because they’re oh so easy, and more than a little bit filthy.” (The Londoner) If you can get past the name to try these, you should – because no one likes to choose between cookies or brownies, right? 😉

Because I like to make things from scratch as much as possible, I decided to go with this version of the recipe. The original one is boxed mixes and refrigerated cookie dough. So, maybe this version isn’t “slutty” at all! I’ve redeemed you, brownies! 😉 However, they’re still pretty bad for you – eh, go for a run afterwards. Besides, holiday calories don’t count and this is a special dessert for my sweet-toothed hubby.

Verdict: These taste about at good as you might imagine – rich, sweet and chocolaty. Vanilla ice cream is a must to cut through the richness of these crazy brownies! M really enjoyed these and I’m sure he’ll request them again in the future. With all the butter and sugar amounts in this, I certainly wont make these more than twice a year at best, but we will see if I am able to get away with that! 😉 I passed some of these out to our lucky neighbors and thankfully, they don’t seem to mind too much. Before I make these again, I will have to invest in a 9×9 baking pan. These were super thick because I only have 8×8 pans in my kitchen, and that extra space would have helped. The leftover cookie dough will probably become some deep dish cookies – another one of our favorites. Thanks for reading, enjoy!

 

Slutty Brownies – adapted from Handle the Heat

Brownie layer:

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour

Oreo layer:

  • 16 double-stuffed Oreo cookies

Cookie layer:

  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate cips

For the brownie layer:
Preheat oven to 350 degrees F. Line a 9×9-inch pan with tin foil then spray foil with non-stick cooking spray.

In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.

For the cookie layer:
In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, beating until combined. Add flour, salt, baking powder, and baking soda and mix on low until incorporated. Fold in chocolate chips. Set aside.

To assemble:
Press half of the cookie dough mixture into prepared pan in an even layer. Reserve remaining cookie dough for another use (store in an airtight container in the fridge for up to 2 days or in the freezer for up to 6 months).

Layer Oreo cookies into one even layer on top of cookie dough, pressing in slightly.

Pour all of the brownie batter on top of Oreo layer and spread evenly with a spatula. Bake for 30-35 minutes, or until a knife comes out mostly clean when inserted into the middle of brownies. Serve warm (will be messy) or let cool completely and cut into 16 bars.