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cassata cake

Cassata Cake

This rich Italian ricotta cake is often served at Easter. We covered it with Odense Marzipan rather than the traditional whipped cream and candied fruits.
40-45 minutes to assemble
6 hours refrigeration
Total time: 6 hours and 45 minutes

YIELD 12-16 slices
Read more... )
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Marlborough Pie
Adapted from Cook’s Country

Marlborough apple pie is actually an old-school (pre-Civil War time) American pie. In this version, apples are shredded and cooked down in some butter, and then mixed into a rich, sherry-infused custard base, before baking. There are versions that called for applesauce instead of the shredded apples. Marlborough pie used to be a staple on American holiday tables, but has since, fallen out of fashion.

The shredded apples still gave the pie that apple crispy bite you’re looking for in an apple pie, but mixed with that creamy, sweet, spiced custard…well, it was really something magical.

Prep time: 10 mins
Cook time: 1 hour Total time: 1 hour 10 mins
Serves: 8 Read more... )
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with condensed milk

This current recipe has the addition of canned condensed milk and then folding in whipped topping after the pineapple is “whipped.” This makes for a creamier fluffy texture and less tangy taste.
To make a Dole Whip float, simply add pineapple juice in your cup. Also, I think the addition of adding a little rum would be a brilliant adult beverage!


yield: 4 SERVINGS

prep time: 10 MINUTES total time: 10 MINUTES

Here's how you can easily make a tasty version of Pineapple Dole Whip at home!

4 cups pineapple, frozen, chopped
1/4 cup sweetened condensed milk
1/2 cup milk {any other liquid milk such as dairy, almond, coconut, ect.
1 cup whipped topping (optional but so yummy)

1 Place frozen chopped pineapple, condensed milk, and liquid milk in the blender or food processor.

2 Process until pineapple is smooth. (You may need to stop machine and scoop mixture down a few times until smooth.)

3 Fold in whipped topping, then serve.

4 Optional step: Place in a gallon freezer bag, cut the end off of one side and pipe mixture into glasses for a soft serve ice cream look.

5 Tip: The smaller the pineapple pieces are, the easier it is to blend smooth.

with condensed milk 2


Dole whip

2 cups frozen pineapple
1/2 cup coconut milk or other milk of choice
1 tsp fresh lime juice optional

Add all ingredients to high speed blender or food processor and blend until smooth. It is very important that the pineapple is frozen or this will not work.

As soon as it is smooth, remove and scoop into individual serving cups.
Serve and eat immediately.

This is not a recipe to make ahead of time and it should be served immediately to get the soft-serve ice cream texture. The pineapple naturally makes a creamy texture and and is amazing as long as it is served right away. It can be stored in the freezer for a few minutes but will freeze solid if left too long.

Serving: 1/2 cup | Calories: 109kcal | Carbohydrates: 11.7g | Protein: 0.7g | Fat: 7.2g | Saturated Fat: 6.3g | Sodium: 5mg | Fiber: 2.2g | Sugar: 10g
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North Carolina Lemon Pie

This light, bright lemon pie has a perfect balance of sweet, salty, and sour. Best of all? It’s dead simple to make.

A unique crust made with saltine crackers, melted butter, and light corn syrup sets this pie apart from the competition. We use both lemon zest and juice in the custard filling for a bright pop of citrus flavor.

Read more... )

lemon pie
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maple whiskey pudding


These individual desserts bake up with a gooey sauce beneath a layer of rich, tender cake. We tried a few different types of whiskey here: our favorites were Jameson for its clean, bright flavor and Rittenhouse rye for its spicy depth. This recipe can easily be doubled to serve eight. Serve the pudding cakes warm, with vanilla ice cream or lightly sweetened whipped cream.

4 servings



In a small saucepan over medium, combine ½ cup water, the maple syrup, vinegar, 4 tablespoons of whiskey, 2 tablespoons of butter and ¼ teaspoon salt. Bring to a boil stirring occasionally. Reduce to low and simmer 5 minutes. Remove from heat and set aside.

In another small saucepan over medium, melt the remaining 6 tablespoons butter. Cook, swirling the pan, until the mild solids at the bottom are deep golden brown and the butter has the aroma of toasted nuts, about 5 minutes. Transfer to a medium bowl and cool to room temperature.

Meanwhile, heat the oven to 325°F with a rack in the middle position. Mist four 6-ounce ramekins with cooking spray and place on a rimmed baking sheet. When the butter is cool, whisk in sugar, milk, egg, vanilla, and remaining 2 tablespoons of whiskey. Set aside.

In a food processor, process the pecans until finely ground and beginning to clump, 30 to 40 seconds. Add the flour, baking powder, ½ teaspoon of salt and pulse until combined about 4 to 5 pulses. Add butter mixture and pulse until smooth, thick batter forms, about 5 pulses, scraping down the bowl once.

Divide the batter between the prepared ramekins. Gently pour the maple mixture over the batter in each ramekin. Do not stir. Bake until the cakes are puffed and the centers jiggle only slightly, 25 to 30 minutes. Let cool on the baking sheet for 10 minutes before serving; the cakes will fall slightly as they cool.

Don’t stir the maple-whiskey syrup into the batter after dividing it among the batter-filled ramekins. With baking, the syrup will form a sauce at the bottom.
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guinness chocolate cupcakes with baileys brown sugar cream cheese frosting

Guinness Chocolate Cupcakes with Baileys Brown Sugar Cream Cheese Frosting

Moist homemade Guinness chocolate cupcakes, topped off with creamy Baileys brown sugar cream cheese frosting. These cupcakes are a fun and festive addition to St. Patrick's Day celebrations.

yield 10 cupcakes

1/4 C unsalted butter softened
1/4 C brown sugar
1/4 C sugar
2 large eggs
1 t vanilla
1/4 t salt
1/2 t baking soda
1/3 C unsweetened cocoa powder
1 1/4 C flour
1/3 C Guinness
1/3 C sour cream

6 oz cream cheese (softened)
1/4 C unsalted butter (softened)
1/2 t vanilla
4 1/2 C powdered sugar
1/4 C brown sugar
1/4 C Baileys Irish Cream

1. Preheat oven 350°F. Line cupcake tin with 10 liners.

2. In stand mixer, cream butter and sugars until light and fluffy.Mix in one egg at a time, followed by vanilla, salt and baking soda. With mixer turned off, add in cocoa powder. Mix on low until fully combined. Scrape bowl as needed. Add half of the flour. Mix on low. Add Guinness, mixing until just combined. Add in remaining flour, followed by sour cream. mix until fully combined and no streaks remain.

3. Divide batter equally between prepared liners using a large cookie scoop. Liners should be roughly 2/3 full.

4. Bake at 350°F for 15-18 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes or until easy to handle. Transfer to a wire rack to cool completely.

5. When cupcakes have cooled completely, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until light and fluffy. Add vanilla and brown sugar, mixing until fully combined. Add in half of the powdered sugar. Mix on low and gradually increase speed as needed. Reduce speed to low, slowly drizzle in half of Baileys (2 tablespoons). When Baileys is fully incorporated, mix in remaining powdered sugar and Baileys. Mix until fully combined and desired consistency is reached. Transfer frosting to a piping bag fit with a piping tip. Frost and decorate as desired.

6. Enjoy immediately. If making ahead, cupcakes can be stored at room temperature or chilled in the refrigerator for up to several days.

A jumbo round piping tip was used for this recipe.

Chilling cupcakes will cause the frosting to firm up. Bring to room temperature prior to eating if you prefer a softer frosting.

An original recipe from Baked by Rachel
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Sour Orange Pie

The most widely grown variety of sour orange in Florida is the Seville. It’s not easy to find these oranges outside of Florida and a few other tropical locations. For a sour orange pie that would be accessible to cooks in any part of the country, we made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate. An animal cracker crust provided a sweet, crunchy contrast to the creamy, tangy citrus filling.

Serves 8

If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Minute Maid Original Frozen is our favorite orange juice concentrate. Depending on the brand, 5 ounces is between 80 and 90 animal crackers.

5 ounces animal crackers
3 tablespoons sugar
Pinch salt
4 tablespoons unsalted butter, melted

1 (14-ounce) can sweetened condensed milk
6 tablespoons frozen orange juice concentrate, thawed
4 large egg yolks
2 teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)
1 teaspoon grated orange zest
Pinch salt

Whipped Cream
¾ cup heavy cream, chilled
2 tablespoons sugar
½ teaspoon grated orange zest


1. For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.
2. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
3. For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
4. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.
5. For the Whipped Cream: Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
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A self-glazing apple pie that tastes as wonderful as it looks.

1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup butter, melted
1 box of package refrigerated pie crusts (I prefer Pillsbury All Ready Pie Crust or you can make your own pie crust)
1 teaspoon flour
6 medium apples, sliced & peeled (I prefer Granny Smith and Braeburn apples)
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg


Heat oven to 375°F
Using a 9-inch pie plate, combine pecans, brown sugar and butter; spread evenly over bottom of pan.
steps 1-3

Prepare pie crust according to package direction for a two-crust pie (flouring each side of crust).

Place bottom pie crust over pecan mixture in pan. Press crust down around sides of pan and sprinkle with 1 teaspoon flour.

steps 4-5
In large bowl, combine apples, sugar, flour, cinnamon and nutmeg. mix lightly. Spoon into pie crust-lined plate.

steps 6-8

Top with second pie crust, and flute. Cut 4-5 slits in top crust, for steam to escape. Place pie plate on cookie sheet and bake at 375° for 40-50 minutes or until crust is golden brown.

steps 9-10
Remove pie from oven, and cool on wire rack for 5 minutes. Place serving plate over pie and carefully invert hot pie. Remove pie plate. Some nuts may remain in pan, replace on pie with a knife
Cool at least 1 hour before serving.
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Beth's Caramel Apple Ice Cream Cups

Serves 12

For the filling:
1/2 cup (75 g) raisins
1 tbsp (15 ml) bourbon whisky
2 ½ cups (375 g) gala apples, peels on (diced into tiny cubes)
2 tbsp (25 g) sugar
¼ tsp (1.25 ml) cinnamon
½ tsp (2.5 ml) nutmeg
1 tbsp (15 ml) lemon juice
1 tbsp (7.5 g) flour
3 tbsp (45 g)butter
1 package store-bought puff pastry dough

For the Caramel Topping:
1 cup (200 g) sugar
½ cup (120 ml) heavy cream (AKA double pouring cream)
1/8 tsp (.75 ml) sea salt

To Serve:
¼ cup (25 g) of powdered sugar
12 scoops Butter Pecan Ice Cream
¼ cup (40 g) chopped pecans

Preheat oven to 400F (200C)

Place raisins in a bowl with bourbon. Toss to coat. Set aside.

Dice the apples into small cubes and transfer to a large bowl. Add the white sugar, spices, lemon juice, flour and soaked raisins . Toss with your hands. Set aside.

Cut the pastry into 4in x 2in (10 cm x 5 cm) rectangles then roll out into squares. Fit dough into muffin tin., crimping the crust. Place apple mixture into cups, place a pat of butter on top. Cover with foil; and pop in fridge until ready to bake and serve.


Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add salt. Allow to cool. Transfer to a microwave safe container. And pop in fridge.

When dishes are being cleared. pop the pastry cups into a 400F (200C) oven for 15-17 mins just until golden brown. Heat caramel sauce in microwave for :30.

Release cups from tin, place on plate, dust with powdered sugar, place 1 scoop of butter pecan ice cream on top. And drizzle with the warm caramel sauce. Enjoy!

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Brownie Ice Cream Bowls

Brownie bowls for ice cream! Our Pinterest feeds are littered with unusual, tempting recipes, but we've all produced some Pinterest fails - our latest being the waffle grilled cheese. That's why when we saw brownie bowls scattered throughout our feeds, we had know know if it really worked!

Following the instructions on the back of a box of brownies and baking the ooey batter between two cupcake tins, these brownie cups just might be the next best vehicle for eating ice cream.

Yield: 12

1 brownie mix or use your own recipe
Non-Stick Cooking Spray
2 cupcake tins, identical


1. Mix brownie mix per package directions.

2. Spray with non-stick inside of one cupcake tin.

3. Fill each cup 3/4 full.

4. Spray with non-stick the bottom of the second cupcake tin making sure to cover all of the bottom and sides of the cups.

5. Carefully set the 2nd cupcake tin to nest into the 1st cupcake tin and push down lightly to bring brownie mix just show.

6. Bake in preheated oven at 350 degree for 30 - 35 min. or until the brownies are done.

7. Let them cool completely before removing top cupcake tin.

8. Remove the brownie bowls and fill with ice cream.

9. Drizzle with caramel topping or chocolate syrup so that is decorates the top and pools around the ice cream inside the cup.

10. Top with sprinkles and cherries.

Snickerdoodle Ice Cream Bowls

The trick to these bowls is making sure the dough is very well chilled before baking. Don't skip the refrigerating or freezing steps or the dough will spread everywhere into one big blob. Also be sure to spray your pan very well!

Yield: 18 Prep Time: 25 min. Total Time: 50 min.

3 c. all-purpose flour, plus more for surface
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1/2 c. light brown sugar
2 large eggs
1 tsp. pure vanilla extract
Cooking spray
1/4 c. cinnamon-sugar
Talenti Caramel Cookie Crunch Gelato
Caramel, for serving


1. In a large bowl whisk together flour, cream of tartar, baking soda, and salt.

2. In another large bowl, using a hand mixer, beat butter and sugars together until light and fluffy. Add eggs one at a time, then add vanilla. Add dry ingredients and mix just until combined. Refrigerate dough until chilled, 1 hour.

3. Preheat oven to 350°. Invert a muffin tin and grease the bottom with cooking spray. Roll out dough on a lightly floured to ¼” thick then, using a biscuit cutter or glass, stamp out 3” circles. Dip circles in cinnamon-sugar to coat.

4. Place circles on inverted muffin tin and press to form a bowl. The dough will spread so it should only go about ¼ of the way down the sides of each cup. Freeze 10 minutes.

5.Bake bowls until golden and just set, 10 to 12 minutes. Let cool 5 minutes then gently remove bowls and let cool completely.

6. Fill bowls with ice cream and drizzle with caramel. Serve immediately.

Snickerdoodle Ice Cream Bowls
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Krispie Treat Ice Cream Bowls

Don't just lick your bowl clean, eat it!

Yield: 5 Prep Time: 15 min. Total Time: 1 hour 15 min.

1/4 c. butter
10 oz. mini marshmallows
kosher salt
5 c. Rice Krispies
Ice cream, for serving


1. In a large pot over medium heat, melt butter.

2. Pour in mini marshmallows and stir until melted. Season with a pinch of salt if desired. Remove from heat and stir in cereal until it's fully coated in marshmallow.

3. Line a bowl with plastic wrap, then press Rice Krispie treat mixture into the inside of the bowl to create a new bowl. Repeat until you have used up all of the Rice Krispie mixture, then freeze bowls, 1 hour.

4. Pop Rice Krispie treat shells out of the bowls and serve with your favorite ice cream.

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Holiday Ice Cream Cone Shots

Turns out ice cream cones make perfect shot glasses.
Yield: 6 Prep Time: 10 min. Total Time: 20 min.

6 Ice cream cones
1/2 c. chocolate chips, melted
1/4 c. Crushed candy canes, plus more for serving
1 1/2 c. hot chocolate
1/4 c. Peppermint Schnapps
Whipped cream, for serving


1. Slice off tops of ice cream cones using a serrated knife.

2. Dip tops of cones in melted chocolate and use a spoon to coat the bottom of the cones. Dip in crushed candy canes and transfer to the freezer. Let set until firm, about 10 minutes.

3. Meanwhile, in a large liquid measuring glass, whisk together hot chocolate and peppermint schnapps. Pour mixture into ice cream cones and garnish with whipped cream and more crushed candy canes.

Holiday Ice Cream Cone Shots

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Pecan Bread Pudding

yield 16

Combining two classics into one dessert. Gooey pecan pie combined with bread pudding makes this dessert recipe amazing.

1 (16 oz) loaf of day-old French bread
2 and 1/2 cup milk
1 cup half & half (see notes) You can substitute whole milk or heavy cream
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup butter, softened
1 and 1/2 cup packed brown sugar
1 cup pecan, chopped

1. Preheat oven to 350 degrees F.

2. Cube bread then place in a large bowl.

3. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes

4. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand.

5. Pour half of the bread mixture into a greased 8×8 inch pan. (Yes, 8×8-inch pan.)

6. Top with half of the pecan mixture.

7. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.

8. Top with remaining pecan mixture.

9. Place pan on a cookie sheet with a 1-inch edge to catch any mixture that may boil over.

10. Bake at 350 degrees F 45 to 55 minutes.

11. The center will be slightly jiggly but will set when cool.

12. Allow to cool 20 to 30 minutes before serving so that the slices will hold together.

13. It is a thick bread pudding and I cut into 16 equal servings. Obviously, you can cut larger slices.

Half & Half is a mixture of heavy cream and whole milk. If Half & Half is not available in your area, you can substitute either whole milk or heavy cream. (Heavy cream may also be called Heavy Whipping Cream or Whipping Cream.)
Original recipe by Paula Jones for

pecan pie bread pudding
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Steaming a traditional chocolate cake batter produced a light, moist cake, and let us avoid using the oven. We used a foil coil set in a Dutch oven to elevate the cake above the water that steams it. Brown sugar and espresso powder gave the cake complexity, while sour cream added richness and a welcome tang. We liked the cake dusted with powdered sugar or topped with whipped cream. If your Dutch oven has a self-basting lid—dimples or spikes on the underside—lay a sheet of parchment or foil over the top of the pot before putting the lid in place to prevent water from dripping onto the surface.


Don’t open the Dutch oven too often while steaming, but do ensure that the water is at a very gentle simmer. You should see steam emerging from the pot. If the heat is too high, the water will boil away before the cake is cooked.

8 Servings 35 MINUTES 10 minutes active


142 g. (1 CUP) All-Purpose Flour
29 g. (⅓ CUP) Cocoa Powder
1 t Baking Soda
½ t Kosher Salt
198 g (1 CUP Packed) Light Brown Sugar
2 Large Eggs
½ CUP Water
1 t Instant Espresso Powder
½ CUP Sour Cream
6 T (¾ Stick) Salted Butter, melted
1½ t Vanilla Extract

Cut an 18-inch length of foil and gently scrunch together to form a snake about 1 inch thick. Shape into a circle and set on the bottom of a large Dutch oven. Add enough water to reach three-quarters up the coil.

1. Coat the bottom and sides of a 9-inch round cake pan with cooking spray, line with kitchen parchment, then coat the parchment. Place the prepared pan on top of the coil.


Sift the flour, cocoa powder and baking soda into a medium bowl, then whisk in the salt. In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds.

Whisk in the water, espresso powder, sour cream, butter and vanilla. Add the flour mixture and whisk gently until just combined.

Pour the batter into the prepared pan. Cover and heat on high until the water boils. Reduce heat to low and steam, covered, until the cake is just firm to the touch at the center, about 23 minutes.

Turn off the heat and remove the lid. Let the cake sit in the Dutch oven until the pan is cool enough to handle. Transfer the pan to a wire rack, then run a paring knife around the edges.

Let the cake cool completely, then invert onto a plate and remove the parchment. Invert again onto another plate.

Tip: Don’t open the Dutch oven too often while steaming, but do ensure that the water is at a very gentle simmer. You should see steam emerging from the pot. If the heat is too high, the water will boil away before the cake is cooked.
Chocolate cake no bake
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Coconut-Pecan German Chocolate Pie

Coconut-Pecan German Chocolate Pie

This pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down.

Prep: 50 min. + chilling Bake: 35 min. + chilling 8 servings

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water

4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans

1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans

1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.

2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.

3. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.

4. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.

5. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.

6. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.

7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
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Chocolate Brownie Cake

This cake takes just moments to put together and tastes pretty darn great. The crumb is fine and the texture is smooth. I love the semi-sweet chocolate ganache but if you prefer milk chocolate feel free to substitute.


1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 c water
1 c oil

1 c heavy whipping cream
1 bag (12 oz) semi sweet chocolate morsels


Heat oven to 350 degrees. Prepare a bundt pan with bakers spray or use the butter/flour method.

Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.

Pour batter into prepared bundt pan and bake for 50-55 minutes.

When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.

Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.

Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.

Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.

Pour over cooled cake and serve.

Tips for Success:

Make sure you ONLY add the ingredients on the ingredient list. Do not follow the directions on the box mix.

I sifted the cake mix and brownie mix into my bowl to avoid lumps.

Chocolate brownie cake

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Hummingbird Cake

1 hour, 15 minutes to prepare serves 8-10

1 1/2 cups flour
1 cup granulated sugar
3/4 cup oil
2 spotted bananas, mashed
2 eggs, beaten
1/2 cup canned pineapple chunks, undrained
1/2 cup chopped pecans
1/4 cup raisins
1/2 tablespoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 350°F and grease and flour a 9x5 inch loaf pan.

In a medium bowl, whisk together flour, baking soda, salt, sugar, and cinnamon. Add eggs and oil and stir to combine.

Fold in vanilla, pineapple, banana, pecans, and raisins and pour batter into prepared pan.

Place pan in oven and bake until a toothpick inserted into the center comes out clean, about 1 hour. (But start checking on it at 45 minutes just to be safe.) If cake is browning too quickly, lay a piece of aluminum foil over the top.

Let cake cool in pan for 20 minutes before removing to cool completely. Serve and enjoy!

Humming bird cake
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Chocolate Zucchini Cake

This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist! The perfect way to enjoy the summer bounty!

Prep time - 15 mins Cook time - 60 mins Total time - 1 hour 15 mins
Servings 16

2 to 3 cups grated zucchini
7 tbsp unsweetened cocoa powder
2 tbsp unsalted butter, softened
3 eggs, room temperature
2 cups sugar
1½ cups unsweetened applesauce
1 tbsp vanilla extract
1½ cups all purpose flour
½ c wheat flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup semi-sweet mini chocolate chips

Chocolate Glaze
¾ cup semisweet chocolate chips
3 tbsp butter
1 tbsp light corn syrup
¼ tsp vanilla extract

1. Preheat the oven to 350 degrees.
2. Grease and flour your bundt pan. Set aside. (Instead of flour, use cocoa powder if you have it!)
3. Place grated zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
4. Combine sugar, eggs, applesauce, butter, and vanilla in a large bowl.
5. In a separate bowl, combine the two cups of flour, baking soda, salt, cinnamon, and cocoa powder.
6. Remove two tablespoons of the flour mixture and toss chocolate chips with it. This will keep the chocolate chips from sinking to the bottom of the cake while baking.
7. Add the flour mixture to the batter and stir just until all ingredients are combined.
8. Add the zucchini and chocolate chips and stir until combined.
9. Pour the batter into the prepared bundt pan.
10. Bake the cake for 60 to 70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.

Chocolate Glaze
1. Combine butter, chocolate chips, and corn syrup in a microwaveable dish. Pyrex glass measuring cup was used because it makes it easy to drizzle the glaze over the cake.
2. Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.
3. Stir in vanilla extract.
4. Drizzle over the top of the cooled cake. Enjoy!

Chocolate Zucchini Cake
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Lemon Zucchini Cake

Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice.  An excellent way to use up that zucchini from your garden!
Uses almond milk. video clip on source website

Prep time 10 min. Cook time 45 min. Total time 55 min.
Servings 10
Read more... )

Lemon Zucchini Cake


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