Wednesday, April 16, 2014

Mint Chocolate Chip Dip

Psssst.....The dip is really just a flavored frosting but the mint flavor makes it outrageously tasty. A fun treat that mixes up in a flash.

Mint Chocolate Chip Dip

8 oz cream cheese, softened
1/4 cup butter, softened
3/4 tsp mint extract
3 cups powdered sugar
1/2 cup mini chocolate chips

Mix together cream cheese and butter until smooth. Add in mint.  Mix in powered sugar. Spread mixture on serving dish and top with chocolate chips. Serve with animal crackers or teddy grahams.

And for more mini cake fun...I cut a chocolate cake into small squares, iced it with the beloved mint frosting, and glazed the whole shebang with chocolate. A sprinkle of mini chips and it's ready for nomming. I'll need my favorite fork and some alone time.....

Monday, April 14, 2014

Cream Cake with lemon glaze

I found this recipe on my small bundt pan package and it is amazzzzing. Simple to make but really an outstanding little cake.  The recipe will make two small bundts.

Cream Cake with Lemon Glaze

1 cup butter
3 cups sugar
6 eggs
3 cups flour
1 cup whipping cream
1 tsp vanilla

Cream butter and sugar together in a bowl. Add eggs, two at a time, mixing throughly after each addition. Mix in vanilla. Add in flour and cream alternately beginning and ending with flour. Pour into greased and floured small bundt pans and bake at 325 for one hour or until cake tests as done. Cool 10 minutes in pan before removing to finish cooling.

Mix 1 cup powdered sugar and 2 tbls lemon juice for glaze. Add more or less juice for the consistency you desire.

Monday, March 24, 2014

Peeps Barrel Cake

I could not resist making this cake.  Peep revolution!  Peeping ain't easy people!  Hahahahhaah.

Any cake and frosting will really do for a barrel cake.  I went with two chocolate cookie layers and marshmallow buttercream frosting.  I also played around with some caramel sundae syrup...a little too thin for what I was looking for but it was tasty.

Peeps Barrel Cake

Cookie Cake:
1 3/4 cups flour
1/3 cup cocoa powder
1 tsp salt
1 tsp baking soda
3/4 cup brown sugar
3/4 cup sugar
1 cup butter
1 tsp vanilla
2 eggs
2 cups semi sweet chocolate chips
1/4 cup water ( case batter is too thick)
15 packs or so full size Kit Kats

Cream butter, sugar, and brown sugar together.  Add in eggs and vanilla.  Mix in remaining dry ingredients.  Add water if necessary to thin batter a bit.  Fold in chocolate chips.  Divide batter between two 9 inch round pans lined with parchment.  Bake at 375 for 15 to 20 minutes or until cookie is done.  Remove cookies to racks to finish cooling.

Marshmallow Buttercream Frosting:
1 cup butter, softened
2 to 3 cups powdered sugar
1 jar marshmallow cream
caramel sundae syrup

Beat butter and marshmallow cream together.  Add powdered sugar until the desired spreading consistency is reached.  Divide out about 1/3 of the frosting into another bowl.  Stir in 2 tbls to 1/4 cup caramel syrup.  Add additional powdered sugar if the frosting has thinned too much.

Place one cookie layer on cake plate.  Top with caramel flavored frosting.  Drizzle with caramel syrup and then top with second cookie layer.  Use remaining frosting to cover the entire cake.  Divide Kit Kats into sections and press gently, with the logo side in, around the cake to form the barrel.  Drizzle additional caramel syrup across the top of the cake.  Top with Peeps.  Wrap a ribbon around the cake and it is ready to go.  Chill until ready to serve.

Friday, March 7, 2014

Mini Cake Fun

Just a little fun with a mini cake...Chocolate curls make such a fun garnish.  Three layers of three inch chocolate cookie rounds frosted with chocolate cream cheese frosting.  A sweet surprise to give someone special.  

Wednesday, February 12, 2014

German Chocolate Cake

This recipe came from Betty Crocker.  I doubled the frosting so that I could cover the entire cake with highly addictive coconut topping.  I've never been fond of cake with unfrosted sides.

The original recipe called for the chocolate to be melted in water. I just couldn't do it so I used some skim milk instead.

German Chocolate Cake

4 oz sweet chocolate
1/2 cup milk
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 cup butter
4 eggs seperated
1 tsp vanilla
1 cup buttermilk

3 egg yolks
1 cup sugar or brown sugar
1/2 cup butter
12 oz can evaporated milk
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans

Melt chocolate and 1/2 cup milk in the microwave. Stir often until melted completely. Set aside to cool.

Beat butter and sugar together until creamy. Add in yolks mixing throughly. Add in melted chocolate mixture and vanilla. Mix in flour, baking soda, and salt alternately with buttermilk. Set batter aside.

Use mixer to whip egg whites to stiff peaks. Fold egg whites gently into batter.

Pour batter into three 9 inch rounds, greased and lined with parchment paper.  Bake at 350 for 30 to 35 minutes or until cakes test as done. Cool 10 minutes in pans before removing to finish cooling.

In a saucepan mix together yolks, sugar, butter, evaporated milk, and vanilla. Cook over medium heat, stirring constantly, until thickened and bubbly.  Remove from heat and stir in coconut and pecans. Cool completely. Mixture will firm and become spreadable.

Place one cake round on serving plate. Frost to. Place second cake round on top of first and frost top. Repeat with final round, spreading frosting down sides. Enjoy.

Friday, January 31, 2014

Black Forest Cake

I can't believe I forgot to take a picture of the cake until I wrapped it up....but better laye than never.  I found the recipe here. Awesome cake. Moist, tender, and oh so good.

The recipe called for coffee but I decided to try out kahlua and stout instead. Interesting flavors from both but I did prefer the stout. More complex flavor I thought.

Chocolate garnish is purely optional. It's hard to resist adding more chocolate though.  Whipped cream under the cherries is also not a must but I wanted whipped cream throughout my cake instead of just around the edges.

Black Forest Cake

1/2 cup oil
2 cups sugar
2 eggs
1 cup Kahlua or stout
1 tsp vanilla
3/4 cup cocoa powder
1 3/4 cup flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 can cherry pie filling
1 large container cool whip

Beat together oil and sugar. Add in eggs, blending well. Add in cocoa powder, stout, and vanilla. Mix flour, baking soda, baking powder, and salt in alternately with buttermilk.

Pour batter into two greased 9 inch rounds with parchment on the bottom. Bake at 350 for 30 minutes or until done. Cool ten minutes in pan before removing to finish cooling.

Place one layer of cake on cake plate. Top with whipped cream and cherries. Add second layer and repeat spreading whipped cream down sides of cake. Garnish with chocolate if desired. Chill until ready to serve.

Monday, January 6, 2014

Chocolate Cream Pie Take 2

I've posted this pie before but I've made a couple tweaks. Excuse the ready made crust...I've dubbed it the crust of shame...but I'm sending this pie home with someone and I don't want to worry about a pie plate being returned. 

So very garnish happy on this pie. I melted a wee bit too much chocolate so I went a little nutty. 

Chocolate Cream Pie

1 1/2 cups sugar  
1/3 cup cornstarch
1/2 tsp salt
3 cups skim milk
4 egg yolks, lightly beaten
1 tbs 1 tsp vanilla
3 oz semi-sweet chocolate chips
8 oz Cool Whip

Prepare and bake crust.  Mix together sugar, cornstarch, and salt in a large saucepan.  Whisk milk into eggs.  Add milk mixture to sugar mixture and combine.  Stir in chocolate.  Cook over medium heat, stirring constantly until mixture thickens and begins to boil.  Cook one minute before removing from heat.  Stir in vanilla.  Pour into graham crust and press plastic wrap to the surface of the mixture to prevent a skin from forming.  Chill.  Top with cool whip.  Garnish as you desire.  Makes one 9inch cream pie.

And here is the precious little man that keeps me hopping and out of the kitchen.  ;)