Flourless Chocolate Cake

A couple days ago I got to attend a local event called "Death by Chocolate" with several wonderful friends.  Doesn't that just sound fabulous? Perfect for this girl, that's for sure.

They have 5 businesses in 5 categories submit a recipe and everyone in attendance gets to sample all the delicious treats and vote on the winner in each category.

We had such a blast trying the different items but after coming home I was craving chocolate cake.  Three of the 5 categories I couldn't eat so I was on a mission to make some that I could eat.

I have always wanted to make a flourless cake because of it's high chocolate content (yeah!) and see if it compared to regular chocolate cake.  Wow!  The texture is slightly different (more dense) but the taste was absolutely fabulous, especially with strawberry ice cream on top.

Totally satisfied my chocolate craving and this is on the menu for Valentine's Day. So yummy.

Flourless Chocolate Cake

(click here for printable version)

4 oz. bittersweet chocolate
1/2 cup butter
3/4 cup granulated sugar
3 eggs
1/2 cup unsweetened cocoa powder
1 tsp vanilla
pinch salt

1. Preheat oven to 375°F. Spray 8-inch cake pan with non-stick cooking spray. Line bottom with parchment paper and spray lightly with non stick spray again. Set aside.

2. In a large microwave safe bowl, melt butter and chocolate together. Do this slowly and stir every 20 seconds until completely melted and smooth. Stir in sugar, eggs, one at a time, and vanilla. Sift cocoa into batter and fold in gently with salt. Pour into prepared pan and bake 20-25 minutes or until set. Cool for 5 minutes, then remove cake from pan and let cool completely on baking rack. Serve with your favorite ice cream or whipped cream. Enjoy!

Source: Lauren's Latest

Peanut Butter Sheet Cake

Can you believe it's only 8 days away!!??

Me neither.  So crazy!

I am so grateful for good friends today.  Friends that you can call anytime of day or night.  Ones that make you laugh till you pee your pants (seriously!! what happened when you had kids), or let you cry on their shoulder (or ear).  

Friends that will go with you to escape your kids or your husband for several hours, or ones that show up with a diet coke and peanut butter m&m's just because they know it's your favorite thing in the world.

Or friends that are totally cool just to hang out and visit (even if your house happens to be not so clean that day) and ones that even if you haven't talked to them in ages, when you do, it's like time hasn't even passed.

So in honor of you wonderful people out there, some of you who are the bestest friends a girl could ask for, this cake is for you. And if you don't like peanut butter so sorry, but they say this cake is still amazing.  I took this beauty to a big Christmas party and they were gone immediately.  It's like your a Texas Chocolate Sheet Cake but a peanut butter version.  So tasty!  You gotta try it.

Peanut Butter Sheet Cake

(click here for printable version)

Cake:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp baking soda
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Frosting:
3/4 cup butter
6 tbsp buttermilk
1/2 cup peanut butter
3 1/2 cups powdered sugar
1 tbsp vanilla

1. Preheat oven to 375°F. Grease a 12x17 jelly roll pan (large cookie sheet with sides) lightly with non-stick cooking spray.  Set aside.

2. In a medium sauce pan add peanut butter, water, and butter and bring to a boil, stirring constantly. Remove from heat and let cool slightly. In a separate bowl, mix together sugar, brown sugar, flour, salt, and baking soda, until completely combined. Add to the peanut butter mixture with eggs, buttermilk, and vanilla.  Mix well.

3. Pour into your prepared pan and bake for 15-17 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool 5 minutes.

4. To make the frosting, in a small sauce pan over medium heat, bring butter, buttermilk, and peanut butter to a boil, stirring constantly. Remove pan from heat and add powdered sugar and vanilla. Stir until completely incorporated and pour over slightly cooled cake. Let cool completely and serve. Enjoy!

Source: The Girl Who Ate Everything

Better Than Anything Pumpkin Cake

 Is everyone recovered from Thanksgiving?

After a super fun week of lots of extended family we ended it with at least 1/2 of us getting the flu (Out of 60 people at least 30 were puking--guess that means it's time to go home!!).

What's up with family gatherings and the flu!??!

At least it wasn't on Thanksgiving day right?

Well everyone at my house is all better--yeah--and I just can't resist sharing a few more delicious pumpkiny things with you.  It's still November after all.

My sister requested this cake for her birthday and boy did it deliver!  Everyone went nuts over it.  There was one piece left by morning and my kids were fighting over who got to take it to school with them.  

This cake is super easy to make, a cinch to whip up quickly, and tastes absolutely fantastic.  What could be better than that...?

Better Than Anything Pumpkin Cake

(click here for printable version)


1 box yellow cake mix
1 small can pumpkin puree (NOT the pumpkin pie filling)
1 (14 oz.) can sweetened condensed milk
1 (8 oz) tub cool whip
4 oz. Heath Bits
Caramel Sundae Sauce

1.  Preheat oven to 350°F. Grease a 9x13 baking dish.  Set aside.

2. Mix together the dry cake mix and the pumpkin puree (DO NOT add the ingredients listed on the back of the cake mix box!). Pour batter into your prepared pan and bake according to directions for a 9x13 cake on the cake mix box.

3.  Remove from oven and let cool for 10 minutes. Using the bottom of a wooden spoon or a wooden skewer, poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake, covering the entire cake. Refrigerate for at least 30 minutes.

4. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top.  Refrigerate again for 3 to 4 hours or overnight.  Serve and enjoy!

Source: Something Swanky

Banana Cake with Vanilla Bean Frosting

Did you know there were so many tasty things to make with bananas?  

Seriously!!  After searching on Pinterest, I had a hard time narrowing down what exactly to make. There are cookies, breads, cakes, cupcakes, bars, pie, trifles, puddings, and the list goes on.  I was in practically drooling on my keyboard looking at some of them.

After the Banana Reeses Cookies, I thought I would take a little different avenue and decided on this cake (don't worry Monday I will have another banana recipe for you).  The frosting is what really got me, it looked absolutely divine.  Nothing beats a whipped vanilla frosting!

Banana Cake with Vanilla Bean Frosting

(click here for printable version)


Cake:
2/3 cup sugar (vanilla sugar works great if you have it)
2 tbsp butter, softened to room temperature
1/2 cup sour cream
3/4 cup mashed very ripe banana (about 2 bananas)
1 egg
1 tsp vanilla
1 cup flour
1/4 tsp salt
1/2 tsp baking soda

Vanilla Bean Frosting:
2 tbsp butter, softened to room temperature
1 1/4 cups confectioners sugar
1/4 cup heavy cream
1/2 vanilla bean, seeded and scraped
pinch of salt

1.  Preheat oven to 375°F.  Spray a 9x9 pan with non-stick cooking spray.  Set aside.

2.  Cream together butter and sugar, until fluffy, about 1 minute. Add the sour cream and mix well. Add the mashed banana and vanilla, mix well again.

3.  Add the flour, salt, and baking soda. Stop mixing as soon as it is combined. Pour the batter into your 
prepared pan and bake for 20 to 25 minutes. The cake will be done when a toothpick inserted into the center comes out clean.

4.  Let the cake cool completely. To make the frosting, cream together the butter and confectioners sugar. Add the heavy cream slowly and beat until smooth and fluffy, about 2-3 minutes. Add the scraped vanilla bean and a pinch of salt.  Spread the frosting over the cooled cake, serve, and enjoy!

Source: Baked Bree

Snickerdoodle Cake

Hope all of you had a wonderful holiday!

We definitely did.  Got to spend some quality time with the fam swimming, watching Brave, having a BBQ, visiting, watching fireworks, and playing games.  Love it!

Now we are getting ready for more company because it's my oldest's birthday today--Happy Birthday Seth!! He is 12 and pretty excited about that.

Here is something that is super easy if you need to whip up something delicious and quick.

I've shared before how much I love snickerdoodles so when I found an even easier way to make it, I was stoked.  Seriously I could of sat down and ate this entire cake.  The cinnamon and sugar crust was a perfect compliment to the cake.

Snickerdoodle Cake

(click here for printable version)

1 cup butter flavored shortening

1 1/2 cups sugar

3 eggs

1/4 cup sour cream

2 cups all purpose flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp baking powder

1/2 tsp salt

1/3 cup sugar

1 tbsp cinnamon

1.  Preheat oven to 350 F.  Combine 1/3 cup sugar and 1 Tbsp cinnamon in small bowl. Grease 9x13 pan with non stick spray and coat bottom and 1 inch up the sides with half of the cinnamon/sugar mixture.  Set aside.

2.  Cream shortening and 1 1/2 cups sugar until light and fluffy.  Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.  Add sour cream and mix well.

3.  In medium bowl combine flour, baking soda, cream of tartar, baking powder, and salt.  Add to sugar mixture and stir until completely combined.  Spread evenly in 9x13 pan and sprinkle the top with the rest of the cinnamon/sugar mixture.  Bake for 30 minutes (note: you want the center to be moist but not doughy).  Enjoy!

Triple Berry Lemon Cream Cake

I love this time of year.  Berries are in season, it's hot outside, we play in the water, and life is good.

Plus it's the 4th of July.

A great excuse to make some delicious food, have a fun BBQ, and light a whole bunch of things on fire.

With all those fresh berries around I decided I wanted some of my favorite things combined: lemon and fresh berries.  This cake turned out fantastic and was super easy to make.  It's perfect for the 4th with all the red, white, and blue, plus everyone at your party will love you for bringing it.  

Triple Berry Lemon Cream Cake

(click here for printable version)


Cake:
6 tbsp butter, softened
3/4 cup granulated sugar
1/2 tsp vanilla extract
2 eggs
1/2 cup non-fat plain greek yogurt
2 tbsp milk
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 1/4 cups all purpose flour

Cream:
2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla
zest of 1 lemon

2 cups each of 3 different berries (strawberries, blueberries, raspberries, blackberries)

1.  Preheat oven to 350°F.  Grease a half sheet pan (bigger than a 9x13 but smaller than jelly roll pan) and set aside.

2.  In large bowl, cream butter and sugar together until light and fluffy, about 2 minutes. Stir in vanilla, eggs, 1 at a time, yogurt and milk. Scrape edges and mix again until smooth. Pour in all dry ingredients and mix until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Pour into half sheet pan, smooth out into one even layer, and bake 7-10 minutes or until lightly browned. Set aside to cool 30 minutes.

3.  To make the cream, whip heavy cream, powdered sugar and vanilla together until stiff peaks start to form. Whip in lemon zest briefly and set aside.

4. To assemble the cake, cut cooled cake into 4 small rectangular pieces, keeping it as even as possibe. Place one piece of cake onto serving platter. Top with one fourth of the cream. Top with 1 1/2 cups of one kind of berry. Top with another piece of cake. Top with more cream and another 1 1/2 cups of another berry. Top with another piece of cake. Top with more cream and 1 1/2 cups last kind of berry. Top with last piece of cake. Spread with remaining cream and any remaining berries. Refrigerate until ready to serve. Enjoy!

Source: Lauren's Latest

Lemon Poppyseed Cake with Raspberry Curd and Lemon Buttercream Frosting

Since I am at Girl's Camp my sister, Emily is helping me out.  Yeah!!!

That's one long title for such a simply delicious dessert. I didn't even mention the candied lemon part, sheesh!

 

This cake is a lemon lovers dream! I was asked to make a cake for a family friend with the specifications of "oh just something lemon." So lemon I made! The raspberry curd sets off the lemon nicely makes and it's so that you don't slip into a lemon coma (Not that a lemon coma is a bad thing!). Maybe I should rename this to the near lemon coma cake. Now that has a nice ring to it!  It's way shorter too. All in favor of a name change signify with an "aye."
I'd say we're all in favor. [:

Lemon Poppy Seed Cake with Raspberry Curd and Lemon Buttercream Frosting

(click here for printable version)

Ingredients:
For cake:
2 1/3 cups cake flour
2 3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tbsp. poppy seeds
5 large egg whites, at room temperature
1/4 tsp. tsp cream of tartar
1 1/2 cups sugar
2 tbsp. finely grated lemon zest
12 tbsp. unsalted butter, at room temperature
1 cup whole milk

For raspberry curd:
8 tbsp. unsalted butter
1 pint ripe raspberries or 12 oz. package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
pinch of salt
2-3 tsp. fresh lemon juice

For the lemon buttercream frosting:
16 tbsp. unsalted butter, at room temperature
2 tbsp. finely grated lemon zest
3 cups sifted confectioners sugar
3 tbsp. lemon juice

Fresh raspberries or a lemon for garnish

Directions:
To make the cake, position a rack in the middle of the oven & preheat the oven to 350 degrees. Butter and flour two 9 inch cake pans. Whisk together the flour, baking powder, salt and poppy seeds in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat  just until stiff peaks form when the whisk is lifted. Transfer the egg whites into a separate bowl, clean the the mixer bowl and reattach it with the paddle attachment.

Add the butter to the mixer bowl and beat on medium speed until just blended. Reduce the speed until smooth. Gradually add sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high until light and fluffy. Add the 1/4 cup of the milk and beat until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add the rest of the whites and gently fold in until well combined.

Pour the batter into the prepared pan & bake until golden and passes the toothpick test, about 19-21 minutes. Cool the pan on a wire rack for 10 minutes. Run a thin knife around the edges of the pan and gently turn the cake out. Allow to cool completely.

To make the raspberry curd, melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, andcook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Coverand refrigerate until ready to serve.

Cut the cake into rounds as desired. Layer the rounds with the cooled raspberry curd. Once layered, allow the assembled cakes to cool in the refrigerator to help them set. In the meantime, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy. Gradually add the sugar and beat until smooth. Add the lemon juice and beat for one minute longer.

Frost the chilled cakes with the lemon frosting and garnish with fresh raspberries or candied lemons as desired.

To make the candied lemons: slice a lemon very thinly with a serrated knife and poke out any seeds with a toothpick. Combine a cup of sugar and a cup of water in a saucepan over medium-high heat. Heat the mixture until the sugar is dissolved. Add the lemon slices to the misture so that they are in a single layer (none overlapping), reduce the hear to medium-low and let simmer for about 20 minutes, turning the slices at least once. Remove from heat and store lemons in the syrup until ready to use.

Cake Source: Annie's Eats
Candied Lemon source: Annie's Eats

Kit Kat Cake

Have you seen these cakes around the internet?

They seem to be all the rage so of course I had to participate and try it out.

Plus the little girl who had a birthday a little while ago was convinced that this is what she wanted to give her friends to eat at her party.  Perfect excuse!

I decided I really love this cake (it's not really a particular cake because you can do anything as the cake and then decorate with the kit kats).  It covers all the imperfections of decorating and every kid thinks it's awesome.

I love that.  The presentation looks like you have spent hours on it but not the case.  The particular cake recipe I used was super easy, the frosting was delicious, and decorating it was a piece of cake (ha, ha no pun intended!!).

Kit Kat Cake

(click here for printable version)

Cake:
2 cups sugar
2 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs, room temperature
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Frosting:
1/2 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla

To decorate:
12 Kit Kats
1 large package M&Ms (I used easter candy because that's what my daughter wanted but you can do whatever)
Ribbon

1.  Preheat oven to 350°F.  Grease and flour two 9" round baking pans.  Set aside.

2.  In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda, and salt.  Add eggs, milk, oil, and vanilla.  Beat with mixer for 2 minutes.  Stir in boiling water (batter will be thin).  Divide equally between found baking pans.

3.  Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean.  Cool 10 minutes and then remove from pans to wire racks to cool completely.

4. To make frosting: In a medium bowl, melt butter.  Whisk in cocoa.  Alternately add powdered sugar and milk, beating to a spreadable consistency.  Add additional milk if it's too thick (I usually don't have to). Stir in vanilla.

5.  To assemble cake:  When cake is completely cool, trim tops to make them flat, if needed.  On a cake plate, place one round.  Spread 1/2 cup frosting on top.  Place second round cake on top of frosting.  Using the rest of the frosting, frost top and sides of cake.  Place Kit Kats all around the the sides of the cake, pushing gently into frosting.  Put ribbon around Kit Kats and tie in a bow.  Place M&Ms (or whatever you are using) all over the top.  Serve and enjoy!

Cake from Hershey's 

Oatmeal Snack Cake

Sometimes things come along that really surprise me.  

Like california sushi rolls.  Man I hate regular sushi but california rolls, oh my, they are pretty delightful.

Or what about beets.  Okay that might be a little too weird for most of you but my husband LOVES them (it came from spending 2 years in Ukraine) and until a couple years ago I detested them.  Now I think they are quite tasty, especially with a little butter and salt-n-pepper.

Another thing that has come into my life recently and completely surprised me is nuts.  I have always liked nuts but I HATED them in anything.  If my mom (or anyone else) so much as added one nut to the cookies, brownies, cake, etc. I wouldn't touch it with a ten foot pole.

Then in the past month my husband convinced me to add some chopped almonds to some homemade ice cream, and as they say, the rest is history.  I have been adding nuts to everything, especially pecans, and I am in heaven.

So if any of you are nut haters, I recommend giving them a chance again.  Who knows you might totally fall in love with them. Just sayin'!!

This cake was moist, relatively healthy (come on, it has nuts and oatmeal), and delicious.  I found myself snitching pieces all day long because the flavor of the coconut and nuts was a perfect combination with the cake.  

Oatmeal Snack Cake

(click here for printable version)


Cake:
1 cup quick-cooking oats
3/4 cup water, at room temperature
3/4 cup unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
Dash of ground nutmeg
4 Tbsp. butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1/2 tsp. vanilla extract

Icing:
1/4 cup packed light brown sugar
3 Tbsp. butter, melted and cooled
3 Tbsp. milk
3/4 cup sweetened shredded coconut
1/2 cup pecans, chopped

1.  To make the cake, preheat the oven to 350˚ F.  Line an 8 x 8-inch baking dish with foil and spray lightly with cooking spray.  In a medium bowl, combine the oats and water.  Stir together, then let sit until completely absorbed, about 5 minutes. Set aside.

2.  In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  In the bowl of a mixer, combine the butter and sugars and beat on medium-high speed until light and fluffy, about 2-4 minutes.  Scrape down the bowl as needed.  Blend in the egg and vanilla until incorporated.  With the mixer on low speed, add the flour mixture in two additions and mix just until incorporated.  Add in the soaked oats and mix until combined, about 15 seconds.

3.  Spread the batter into the prepared pan and tap lightly against the counter to remove any air bubbles.  Smooth with a spatula.  Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.  Let the cake cool slightly in the pan, at least 10 minutes.

4.  While the cake cools, place an oven rack about 9 inches from the broiler and heat the broiler.  In a bowl, whisk together the brown sugar, melted butter and milk.  Stir in the coconut and pecans.  Spread the mixture evenly over the warm cake.  Return the pan to the oven and broil until the topping is bubbling and golden, about 3-5 minutes, watching carefully.  Let cool in the pan at least 1 hour.  Use the foil to lift the cake from the pan, then discard.  Slice and serve.  Enjoy!

Source:  Annie's Eats via Cook's Illustrated

Chocolate Peanut Butter Cup Cake

My husband is a New Year's Eve baby.  Most of the time he likes his birthday and especially when I make him his favorite foods.

He has lots of favorites and December is quite busy making him food.  Not that I have to, I just always feel bad because his birthday is so close to Christmas and I try to compensate for that--I know silly but I think I would hate to have my birthday then.  Some of his favorites are ice cream (he got a new ice cream book for Christmas and we have been trying it out--so delicious!!), prime rib, enchiladas, cheesecake, and peanut butter.

He first wanted an eggnog cheesecake but after a little persuasion (and lots of talk by the kids saying how much they would hate it), he decided on something chocolate and peanut butter.  Which I was thrilled about because, as you know, they are two of my favorite combinations of all time.

My mother, a few days before Christmas, brought us a whole bag of reese's peanut butter cups so after a very small amount of deliberation, I came up with this beauty.  It was a hit.  The kids loved it and most of all my husband thought it was too die for.  How can you go wrong with the basic cake recipe, peanut butter chips, peanut butter frosting and peanut butter cups all over the outside.

Mmmm....delicious!

Chocolate Peanut Butter Cup Cake

(click here for printable version)

Cake:

1 box chocolate fudge cake mix

1 small box chocolate instant pudding

1/3 cup oil

1/3 cup water

5 eggs

1 cup sour cream

1 Tbsp vanilla

1 cup peanut butter chips

Frosting:

1 cup butter, softened to room temperature

1/2 cup creamy peanut butter

4 cups powdered sugar

1/4 tsp salt

1 tsp vanilla extract

1/3 cup heavy whipping cream

1 bag Reese's Peanut Butter cups, chopped and chilled for 1/2 in freezer

1.  Preheat oven to 350°F.  Grease and flour (on chocolate cake mixes I love to use cocoa instead of flour) two 9 inch circle cake pans.  In large bowl mix all ingredients, except peanut butter chips, with electric mixer for 2-3  minutes.  Stir in peanut butter chips and pour into your prepared pans.  Bake until toothpick inserted in center comes out clean, about 28-35 minutes.

2.  Let cool in pans 10 minutes and then remove from pans and let completely cool on cooling rack.  

3.  While cake is cooling make frosting.   In medium bowl whip butter and peanut butter until smooth and fluffy, about 1-2 minutes.  Add salt, vanilla, whipping cream and 1 cup of powdered sugar.  Beat well and continue to add 1 cup of powdered sugar at a time until it reaches your desired consistency.

4.  To make cake, place bottom circle on cake stand or plate.  Spread top with 1 cup frosting.  Add the second circle to the top.  Spread the rest of frosting on sides and top of chocolate cake.  Carefully press chopped peanut butter cups into frosting and chill for 3-4 hours, or overnight, before serving.  Enjoy!

Chocolate Mousse Crunch Cake

 Have I ever told you how much I like chocolate?

When my kids ask me what my favorite food is, without hesitation I answer: CHOCOLATE.

 The only thing that almost rivals it is a cold diet coke.  Anybody with me there? Mmmmmm so good!

So when I asked my hubby what he wanted for dessert on Father's Day, he answered with whatever you want to make.

Well that's a perfect answer to me because it's a win/win situation at this house.  He gets a dessert and I get the dessert I want, perfect!

 That's how this chocolate cake came to be.  I think your hubby, father, brother, grandpa or you whoever you are celebrating with would love to have this amazing cake for dessert.  It would be the perfect addition to your dinner (plus you start with a box cake mix--even better!)

Chocolate Mousse Crunch Cake

(click here for printable recipe)

Cake:

1 box Devil’s Food Cake

1 small box instant chocolate pudding

1/3 c. oil

1/3 c. water

5 eggs

1 c. sour cream

1 T. vanilla

Ganache:

2 c. sem-sweet chocolate chips

1 c. heavy whipping cream

Crushed Heath bars or a bag of chocolate-covered Heath bits

Mousse:

1 t. unflavored gelatin

1 T. cold water

2 T. boiling water

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 t. vanilla

1.  Preheat oven to 350 degrees.  In medium bowl combine cake mix, pudding, oil, water, eggs, sour cream and vanilla.  Beat for 2 minutes.  Grease and dust with cocoa (the cocoa will make the outside chocolatey instead of floury--is that a word?) 2 8″ round pans.  Bake for 28 minutes or until toothpick inserted in center comes out clean.  Remove and allow to cool.  Set aside. This can be done several days in advance; just freeze the cakes when you’re done.

2.  To make mousse, in a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.  In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

3.  To make ganache, place chocolate chips and cream in a microwave safe and microwave for 30 second increments, stirring between each time.  Continue this until chocolate chips are melted and ganache is smooth.  Cool slightly.

4.  To assemble cake, with a serrated knife, carefully slice the top part of each cake layer off so the layers are level. Place one layer on the serving plate and spread chocolate mousse over the cake. Sprinkle with Heath bits.  Place second layer on top of Heath bits.  Spoon ganache over the top layer, allowing it to drip down the sides.  Sprinkle with additional Heath bits and refrigerate until ready to serve.  Enjoy!

Source:  adapted from Our Best Bites

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Lime Cheesecake with Blackberry Sauce

For several years we made our kids take cold lunch to school.  Our school didn't have a school lunch program so it really wasn't an issue.

I would pack their lunches that morning and always tried to make them healthy.  Whole wheat sandwiches, leftovers from dinner the night before, fruit, veggies, etc.  They ate them quite well and hardly complained especially because I refused to send those prepackaged lunches--you know the ones I'm talking about.

But then this year our school moved to a new building and we got a lunch program.

Yeah!  

After 3 years of eating cold lunch, and my son refusing to ever eat sandwiches except on school days, we decided to take part.

Now almost 8 months later and I'm not so thrilled.

School lunch is not all it's cracked up to be.

I remember looking forward to lunch everyday as a kid, but now looking back it wasn't very healthy at all.  Burritos and Chicken Sandwiches were my favorite and let me tell you they weren't fresh, they were utterly and completely frozen and then fried.  Mmmmm....not so good.

Now I'm not completely dissing on school lunches but I think there is a lot to be done.  Putting salad on the menu everyday just doesn't cut it for being "healthy".  But I really think it's adding to our kids problems and it added to my issues with food, especially as a teenager.

So in standing up for my kids, we are back to eating cold lunch everyday.  Some aren't so thrilled especially on Pizza Fridays but my daughter loves it.  To quote her, she said, "Not to be mean but the spaghetti sauce tastes like throw up." How can I not change after that?

And no I am not involved in The Food Revolution, I am just a mom trying to help her kids eat better.  

Which leads me to this.  I know it sounds like an oxymoron because here I am complaining about school lunch and yet you see all these desserts and treats on my blog, but I totally believe in "Everything In Moderation".

Most of the desserts you see on here we try a small piece and then it's packaged up and sent off to friends, co-workers, neighbors, and whoever I happen to think of that day.  I know it's not healthy to have treats all the time but there is nothing wrong with a small piece.

And sometimes there's nothing wrong with keeping the whole thing.  This was one of those times.

I requested this for Mother's Day and my husband made it all by himself.  It was beautiful, with not one crack or problem.  He did a fantastic job!

This. Was. Amazing. And I will leave it at that, I'm serious.  DIVINE.

Lime Cheesecake with Blackberry Sauce

(click here for printable version)

Crust:

2 c. graham cracker crumbs, crushed finely (food processor works great for this)

6 T. sugar

6 T. unsalted butter, melted

Cheesecake:

3 (8 oz.) packages cream cheese

1 c. sugar

3 large eggs

Juice of 2 limes

Zest of 2 limes

Blackberry sauce:

6 oz. blackberries, rinsed and drained

2 T. sugar

1½ t. cornstarch

1½ t. cold water

1.  To make the cheesecake, preheat the oven to 325 ˚F.  Combine the graham cracker crumbs, sugar and butter in a medium bowl.  Stir together until well combined and moistened.  Press the crumbs into the bottom of a 9-inch springform pan or 6 4-inch mini springforms.  In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth.  Gradually mix in the sugar.  Blend in the eggs one at a time, beating well after each addition.  Beat in the lime juice and lime zest until well combined.  Pour the filling over the graham cracker crust.

2.  To minimize cracking, place a shallow pan half full of hot water on the bottom rack of the oven during baking.  Bake for 55-65 minutes or until the center is set or 25-33 minutes for mini springforms.  Turn the oven off and prop the door open about 4 inches.  Let the cheesecake stand 30 minutes.  Remove from the oven and transfer to a wire rack.  Let cool 10 minutes.  Carefully remove the sides of the pan and let cool to room temperature on the rack.  Cover and refrigerate for at least 8 hours before slicing and serving.  

3.  To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat.  Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering.  Combine the cornstarch and water in a small bowl; whisk until smooth.  Add the cornstarch mixture to the blackberries and mix well.  Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly.  Remove from the heat and press the mixture through a fine mesh sieve to remove the seeds, this is optional.  I like my sauce chunky and don't mind the seeds at all, completely your preference.  The sauce will thicken slightly as it cools.

4.  Drizzle the blackberry sauce over the cheesecake before serving.  Enjoy!

Source:  Annie's Eats

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Marshmallow Creme Fondant

Hope you all had a fabulous Easter.

We did at our house and I even tried a new cupcake recipe that was out of this world.  I will be sharing it later but in the mean time I wanted to share this.  

A couple weeks ago I was privileged to help make a cake for this beautiful girl.  She was turning 3 and all she wanted was Minnie Mouse.  So that's what she got.  So cute!

I use to be so scared of fondant.  It looks quite intimidating not to mention all those different colors and layers.  But after trying this marshmallow creme fondant once, I was hooked.

I am a huge fan of making something yourself, especially food.  If it can be homemade I will do it.  This particularly applies to fondant.  The stuff in the stores is stiff and very expensive.  Not to mention my kids actually like this version, so I guess it tastes better than the store stuff too (I admit, I don't eat it.  I just peel it off and eat the cake.  Not a lover of how it tastes but a lover of how it looks).

Fondant is one of those things that if you want a certain look to your cake you will just have to try it.  Anything can be done once but remember the more you do it the easier it will be.  I thought it was much easier than I expected.

Some tips I learned:

1.  Mix with your hands.  It seems a little messy at first but it works way better than an electric mixer.

2.  Always keep a can of shortening nearby.  I try not to use very much at all but it is good to put on our countertops so the fondant will stick much less.

3.  Knead, Knead, Knead.

4.  Use a rolling pin to put the fondant on the cake.  Starting at one end, roll the fondant on the rolling pin until it is all on there and then unroll over your cake.

5.  Don't forget to "dirty ice" your cake.  This is what makes the fondant stick.  Dirty icing is just a layer of buttercream frosting all over the cake.

6.  A lot of recipes tell you to put the fondant in the fridge for several days before using.  I tried it that way the first time but I don't think it makes any difference at all.  I made the fondant right before I needed it and it worked out great.

7.  Make sure you use a cake recipe that can hold up under the fondant.  This one works great.

Okay on to the recipe.

Marshmallow Creme Fondant

(click here for printable version)

1 16oz container marshmallow fluff

6-8 c. powdered sugar

2 t. flavoring (I usually use vanilla)

Colors (paste colors from Wilton work the best)

1.  Put marshmallow fluff in large bowl and stir in flavorings.  Add 2 c. powdered sugar and mix well.  Place mixture on greased countertop and knead in powdered sugar until fondant is pliable and not sticky.  This part takes me about 20-25 minutes.

2.  If you need other colors separate out the amount you will need.  Add a small amount of color to each portion and knead until color is uniform throughout.  Roll out on greased area and layer on cake or cut out in desired shapes.  To store, cover in plastic wrap and then in Ziploc bag and keep in the fridge.  It will keep for several weeks refrigerated.  Enjoy!

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Basic Cake Recipe

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Every time I look at this picture I smile!

Why?

Because it makes me happy to make something that turns out exactly like you are hoping!!

Luke, my baby that's now 4 years old (I probably should stop calling him my baby but I can't help it, he's my last child and so darn cute!!) had a birthday last month.  Several weeks before his birthday he saw this cake on a friends blog and went absolutely nuts.  He was in heaven and wanted this for his birthday cake.

Being the wonderful mother that I am (sometimes anyway) I told him that we would do it.  He asked everyday for 2 weeks if it was time to make his cake!  After much patience and lots of "help" we got it made.  And it turned out exactly like I wanted.  I think I was more excited than he was, I'm serious!  I immediately called 2 friends to come and look at it because I was so happy with how it turned out (thanks Jennifer and Michelle for indulging me).

Not only was the outside so cute and fabulous, the inside was to die for.  I tried a "basic cake recipe" and altered it to fit my son's tastes and it was perfect.  The cake is strong enough to hold the fondant but light and moist for an amazing taste.

The best part is that you can alter this cake recipe to anything you feel like.  It will now be my staple go to cake recipe!

A hint:  what makes any cake even better is the filling, so don't be afraid to add a filling and be brave, think outside the box.

For this cake, I used a chocolate cake mix with a chocolate pudding.  The filling was hot fudge on one layer (my son is a chocolate freak) and a cream cheese/vanilla pudding mixture for the other layer.  It turned out so delicious!

1 box cake mix

1 small box instant pudding

1/3 c. oil

1/3 c. water

5 eggs

1 c. sour cream

1 T. vanilla

1.  Preheat oven to 350 degrees.  Mix all ingredients with electric mixer for 2-3  minutes.  Place in your greased and floured pans (circle, square, 9x13, etc.) and cook until toothpick inserted in center comes out clean.  The amount of time is completely dependable on the pan you are using.  I used a 9x13 and it cooked for about 30-35 minutes.  Watch carefully.

2.  Let cool in pans 10 minutes and then remove from pans and let completely cool on cooling rack.  When cooled, cut, add filling, frosting or whatever your heart desires.  Enjoy!

Yellow Butter Cake with Chocolate Frosting

One of my secret food loves is yellow cake with chocolate frosting.  You know the box kind with the store bought chocolate frosting, especially as cupcakes.  I can't resist them, at all!!  I don't know what it is about them but they call to me: "Eat me, please I'm so yummy.  Just one bite, c'mon you'll love it.  EAT ME!!!"

It's really hard to resist.  So when Annie posted this homemade version I knew what I needed to do: make it!

I resisted for many weeks, mostly because I needed a good reason to make it (having no reason to make a dessert that I can barely resist eating the whole thing is detrimental to my hips and my thighs and my behind and my tummy--you get the picture).  I finally found my reason though.

My wonderful husband!!

He's a New Year's baby and since his birthday is tomorrow I made him this wonderful, delicious cake!  I just hope that I can stay out of it till tomorrow!?!!?!!  And let me tell you, the frosting is "to die for".  I am seriously considering making all my chocolate frosting like this from now on--it is amazing!

Cake:

2 sticks (1 c.) butter, softened

1½ c. all-purpose flour, plus more for dusting pans

1½ c. cake flour

1 T. baking powder

½ t.. salt

1¾ c. sugar

4 large eggs

2 t. vanilla extract

1¼ c. milk

Frosting:

1 lb. semisweet chocolate, finely chopped

6 T. Dutch-process cocoa powder

6 T. boiling water

3 sticks (1½ cups) unsalted butter, at room temperature

½ c. powdered sugar, sifted

Pinch of salt

1.  To make the cakes, preheat oven to 350˚ degrees.  Line the bottoms of two 9-inch round cake pans with parchment paper.  Butter and flour the edges of the pans, tapping out the excess; set aside.  In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

2.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed.  Mix in the eggs one at a time, beating well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk.  Beat each addition just until incorporated.

3.  Divide the batter between the prepared baking pans.  Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes.  Transfer the pans to a wire rack and let cool 20 minutes.  Run a knife around the edge of the pans to help remove the cakes.  Invert the cakes onto the rack and peel off the parchment.  Let the cakes cool completely before frosting.  

4.  To make the frosting, place the chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate has melted.  Remove from heat and let cool to room temperature, about 25-30 minutes.  Meanwhile, combine the cocoa powder and boiling water in a small bowl; stir until the cocoa is dissolved.

5.  In the bowl of an electric mixer, beat the butter, powdered sugar and salt on medium-high speed until light and fluffy, 3-4 minutes.  Add the melted chocolate; beat on low speed until combined, 1-2 minutes.  Beat in the cocoa mixture until well blended.  (Note: My frosting was still a bit runny for decorating at this point.  I let it cool longer before frosting the cake so it could firm up slightly.)

6.  To assemble the cake, level each cake and then cut each cake in half.  Place one of the cake layers on a serving platter.  Top with 1 cup of the chocolate frosting and smooth over the top of the cake.  Repeat 2 more times, topping with the remaining cake layer.  Frost the top and sides of the cake with the remaining frosting as desired.  Refrigerate, covered, for up to 3 days.  Let come to room temperature at least 30 minutes before serving.  Enjoy!

Source:  Annie's Eats

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Oreo Ice Cream Cake

My son celebrated his 10th birthday this month so we ate this cake.  He picks this cake every year for his birthday, I can't get him to choose anything else, not that I blame him.  This cake is so delicious, mostly because it has a very thick layer of hot fudge!  What could be better than a double recipe of hot fudge?  Not much in my opinion.

32 Oreos, divided

1/4 c. butter, melted

1 carton ice cream (the kind that's in the square, paper containers that you completely open)

Doubled hot fudge recipe, here

1 small container cool whip, thawed

1.  In your food processor, place 24 Oreos and pulse until crumbs are very fine.  Pour into a 9x13 baking dish.  Melt butter and pour over Oreos.  Stir until completely combined and press into bottom of pan to form crust.  

2.  Open ice cream container completely and using large knife, slice ice cream into pieces to lay on top of Oreos.  Try to make the pieces fit exactly like a puzzle, even and level.  It will make it easier to spread the fudge.

3.  Pour your hot fudge over the ice cream and spread evenly.  Place in freezer (deep freeze works best) and freeze at least 4 hours and up to overnight.  When ready to serve, spread cool whip on top.  Crush your remaining Oreos and sprinkle on top of cool whip.  Serve and store the rest in the freezer.

Poppy Seed Pound Cake

Here is that recipe I mentioned quite awhile ago.  I love lemon recipes in the summer. I love the freshness and sunshine that it reminds me of.  This bread was very yummy, especially with a lemon glaze.  

1 1/2 c. flour

1/4 t. baking soda

1/4 t. salt

12 T. butter, softened

1 c. sugar

1 1/2 t. vanilla

1 t. finely grated lemon zest

2 T. fresh lemon juice

1 T. poppy seeds

2 eggs

1/2 c. sour cream

1.  Preheat oven to 325 degrees.  Lightly grease and flour a loaf pan (I used a bundt pan and it worked great too).

2.  In a medium bowl whisk together flour, baking soda and salt.  Set aside.  In large bowl, using an electric mixer, beat butter, sugar, vanilla, lemon zest, lemon juice and poppy seeds together until light and fluffy.  Add eggs, one at a time, beating well after each one. Sprinkle flour mixture over butter mixture and stir until just incorporated.  Stir in the sour cream until incorporated.

3.  Pour the batter into prepared pan and smooth out the top.  Bake until toothpick inserted in center comes out clean, abt. 70 minutes for a loaf pan and 50-60 minutes for bundt pan.  Remove and transfer to wire rack and let cool 15 minutes.  Invert pan on wire rack and remove pan.  Let cool completely. 

Lemon Truffle Cake

I am on a lemon kick lately.  I have made lemon drop cookies at least 3 times in the last month, lemon poppyseed bread (recipe coming soon) and this wonderful cake.  It is so pretty and we loved it.  It has three layers of white chocolate/lemon filling with a lemon curd on top, and then frosted with whipped cream.  YUM!  Don't be discouraged by the length, it is really quite simple and so worth it.  I found the recipe here.

CAKE:
2 1/4 cups all-purpose flour
1 2/3 cups granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1 1/4 cups milk
3/4 cup unsalted butter or white vegetable shortening, at room temperature
1 tsp lemon extract
5 large egg whites

LEMON TRUFFLE FILLING:
3/4 cup granulated sugar
3 Tbsp. cornstarch
1/4 tsp. salt
1 cup water
2 large egg yolks
1 Tbsp. unsalted butter
1/3 cup freshly squeezed lemon juice
1 tsp grated lemon zest
1 cup (6 ounces) chopped white chocolate or vanilla baking chips
1 (8-ounce) package cream cheese

WHIPPED CREAM FROSTING:
1 cup whipping cream
3 Tbsp. powdered sugar

1. Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans.

2. Prepare the cake: In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening. Blend until the butter is evenly mixed. Add the lemon extract. Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.

3. In another bowl, beat egg whites until stiff. Gently but thoroughly fold the whites into the cake batter. Pour evenly into the prepared pans.

4. Bake 35 to 40 minutes, or until the cakes are no longer jiggly in the center. Remove from the oven and cool on a wire rack. Split the cooled layers horizontally to make 4 layers in all. (I use a serrated knife… and gently saw around the center to cut even layers).

5. Prepare the filling: In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water until smooth. Cook over medium-high heat until mixture comes to a boil, stirring constantly. Reduce the heat to low and cook 2 minutes longer, stirring constantly. Remove from the heat. In a small bowl, beat the egg yolks with a fork. Slowly stir about 1/4 cup of the hot mixture into the egg yolks, whisking quickly while adding the hot liquid. (You don’t want to create scrambled eggs, so be sure to add the hot mixture slowly, whisking it into the eggs as quickly as possible). Continue adding ¼ cups of the hot mixture to the eggs until you have warmed up the egg mixture. Whisk the egg yolk mixture back to the mixture in the saucepan. Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.

6. Remove from the heat and stir in the butter and lemon juice and zest. Transfer half of the hot filling to a small bowl and set aside to cool. Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside. In a small bowl, beat the cream cheese until fluffy. Beat in the white chocolate mixture until light and smooth. At this point, you should have a small bowl of lemon curd and a bowl of white chocolate truffle filling.

7. Spread one third of the white chocolate filling over one layer of the cake. Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over. Top with the last cake layer and spread reserved lemon curd. Refrigerate, uncovered, until the filling is set (2 to 3 hours).

8. Make the whipped cream: In another bowl, whip the cream and sweeten it with the confectioners’ sugar. Frost the sides of the cake with half of the whipped cream frosting. Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake. Refrigerate up to 8 hours before serving.