Chocolate Bundt Cake

When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!

Ingredients

For the cake

• 8 ounces (2 sticks) unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream (4 ounces)
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract

For the glaze

• 3 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Directions

Make the cake: 

Preheat oven to 325 degrees. 

Prepare a 14-cup Bundt pan with butter.

Whisk together flour, cocoa,baking soda, and salt in a large bowl. 

Mix milk and sour cream in a glass measuring cup.

Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. 

Add eggs one at a time, beat well after each addition.  Add vanilla. 

Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture beginning and ending with the flour.  Beat until just combined.

Transfer batter to prepared pan. 

Smooth top with an offset spatula. 

Bake until a toothpick comes out clean, about 55 minutes. 

Transfer pan to a wire rack and cool completely.


Make the glaze: 

Place chocolate in a heatproof bowl. 

Bring cream to a simmer in a small saucepan. 

Pour over chocolate and let stand 2 minutes. 

Add butter, and mix until smooth. 

Let stand, stirring occasionally, until slightly thickened. 

Pour glaze over cake.

VARIATIONS

The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. 

The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.

Photo and recipe source

White Chocolate-Banana Cream Pie

Some of the best recipes are completely semi-homemade and so easy.  This recipe from Kraft Foods is one of those quick, easy and delicious recipes.

Imagine a luscious banana cream pie made super special with the addition of white chocolate!

A very quick and convenient dessert for a special holiday meal or a week night dinner.

Ingredients

• 1 pkg. (4 oz.) BAKER'S White Chocolate, broken into pieces
• 2 Tbsp. butter or margarine
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 2 large bananas, sliced
• 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
• 1-3/4 cups cold milk
• 1/2 tsp. vanilla
• 1 cup thawed COOL WHIP Whipped Topping

Directions

Microwave chocolate and butter for one minute or until butter is melted. 

Stir until chocolate is well blended into mixture and completely melted. 

Drizzle over bottom of crust and top with bananas.

Beat pudding mix, milk and vanilla with whisk about two minutes and pour over bananas in crust.

Refrigerate 4 hours or until firm. 

Top with COOL WHIP just before serving.

SOURCE:  Kraft Foods

Dark Chocolate Ganache Cheesecake

There is something about ending a meal with a cheesecake that makes it special.  My specialty is baking and cheesecakes are my favorite dessert to make . . . I think I missed my calling to be a pastry chef!  Needless to say, I have made my share of a variety of cheesecakes.  

My favorite source for my cheesecake recipes is my old Philadelphia Cream Cheese cookbook that I have had since I was a very young adult.  Although I still refer to that old cookbook, one of my favorite food websites is Philadelphia Cream Cheese.

This cheesecake is one of the most beautiful cheesecakes I have seen . . . I will be making this on the next special occasion that comes up!

Ingredients

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
6 oz. BAKER'S Bittersweet Chocolate
1 cup fresh raspberries

Directions

Heat oven to 325°F.

Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. 

Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

Source:  Philadelphia Cream Cheese

Coconut-Pecan German Chocolate Pie

Going through recipes and picking out what to make for the holidays is always fun.  Here is a recipe for a pie that is a contender for our holiday dessert table from Taste of Home.

Doesn't it look delicious?

Ingredients

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

FILLING:

• 4 ounces German sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1 cup chopped pecans

TOPPING:

• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 2 egg yolks
• 1 cup flaked coconut
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1/4 cup chopped pecans

Directions

Mix flour and salt in a small bowl . . . blend lard in until crumbly.  Add ice water gradually, toss until dough holds together.  Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.

Preheat oven to 400°. 

Roll dough to a 1/8-in.-thick circle on a lightly floured surface.  Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and fill with pie weights, dried beans or uncooked rice.

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°.

Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended.  Stir in pecans. Pour into crust. 

Bake 16-19 minutes or until set. 

Cool 1 hour on a wire rack.

Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan.  On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.

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

Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. 


Yield: 8 servings.

Originally published as Coconut-Pecan German Chocolate Pie in Taste of Home December 2013

Crazy Brownies from The Pioneer Woman

The next time I want to make something deliciously sinful and decadent, this is it!!

I was watching The Pioneer Woman this afternoon and I could not believe it when she was putting these brownies together.  All I can say is look at the ingredients list!

Won't these be a big hit on the dessert table at your next party?

Ingredients

• 1 box Chocolate Cake Mix, 18 To 20 Ounce Box
• 1/3 cup Evaporated Milk
• 1 stick Butter, Melted
• 9 whole Peanut Butter Cups (regular Size, With The Paper Pulled Off)
• 12 whole Rolo Candies
• 1/2 cup Finely Chopped Pecans
• 1/3 cup M&Ms
• 1/4 teaspoon Salt
• Powdered Sugar (for Sprinkling)

Instructions

Preheat the oven to 350 F.

Put the dry cake mix in a large bowl and stir in the evaporated milk. (Mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix.)

Divide the mixture in half and press half of it in the bottom of a greased 8 x 8-inch baking pan. Lay the peanut butter cups over the top. Peel the wrappers off of the Rolos and place them in the spaces between the peanut butter cups. Sprinkle nuts into the cracks, followed by M&M's. Finally, sprinkle the salt all over.

Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan. (It will be very sticky.) Transfer it to the pan and lightly press it to cover all the ingredients. Bake for 22 to 25 minutes, or until the batter is fully baked. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.

Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.


Source:  The Pioneer Woman

Mini Cheesecake Cookie Bites

What a cute and delicious idea!  

I didn't even know that cheesecake cups with removable bottoms existed!  Great concept for so many recipes :)

Just say cheesecake and you've got my attention!  You can't get any easier than this recipe for a last minute dessert to take to a party or just to enjoy at home.  

I've used other cheesecake recipes from Pillsbury's website and always get requests for the recipe.

Source:  Pillsbury

By Jocelyn Delk Adams
Publish Date: September 23, 2013

Ingredients: 

• 1/2 package Pillsbury™ Ready to Bake!™ chocolate chip cookies
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 1/2 cups whipped cream topping (from aerosol can)
• 1/2 cup semisweet chocolate chips
• 1 tablespoon coconut oil

Directions:

Heat oven to 350°F. 

Remove 12 dough rounds from cookie dough package; save remaining dough for a later use. 

Place 1 dough round in each of 12 mini cheesecake cups with removable bottoms.

Bake 14 minutes. Cool completely, about 15 minutes.

Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium to high speed 3 to 4 minutes until smooth. 

Using rubber spatula, gently fold in whipped cream topping.

Gently spoon or pour cream cheese mixture over each cooled cookie until cup is full; smooth top until flat. Freeze at least 3 hours to set.

Just before removing cheesecakes from freezer, place chocolate chips and coconut oil in microwavable bowl. 

Microwave on High in increments of 20 seconds until chocolate is completely melted. Beat mixture with whisk until smooth.

Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. 

Decoratively drizzle melted chocolate over tops of cheesecakes. 

Let stand 2 to 3 minutes to set before serving.

Chocolate Cheesecake Bars

Quick, easy, delicious . . . my kind of recipe!

Source:

Ingredients

• 1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
• 2 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 2 eggs
• 1 cup semisweet chocolate chips
• 1/4 cup caramel topping, if desired

Directions

Heat oven to 375° F. Grease 13x9-inch pan with shortening or cooking spray.

Unroll dough, and press in bottom and 1/2 inch up sides of pan.

In medium bowl, beat cream cheese, sugar and eggs with electric mixer on medium speed until smooth. Fold in chocolate chips.

Spread filling over crust.

Bake 25 to 30 minutes or until edges are set and firm to touch.

Cool 1 hour on cooling rack.

Refrigerate 1 to 2 hours to set.

Cut into 6 rows by 4 rows.

Serve drizzled with caramel.

Store covered in refrigerator.

Chocolate Devils

Chocolate is such a weakness for so many of us!

This recipe is a delight for the eyes and such a treat for our chocolate cravings.

What a gorgeous presentation and perfect on the dessert table for a party.

Thank you Ree Drummond for another awesome recipe!

Recipe courtesy of Ree Drummond
Recipe courtesy Ree Drummond
The Food Network
SHOW: The Pioneer Woman
EPISODE: Sweet Deliveries 
Check out the link for more delicious recipes from this episode.

Ingredients

The Best Chocolate Sheet Cake:

• Baking spray, for spraying parchment
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 2 sticks (1 cup) butter
• 4 heaping tablespoons cocoa
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 eggs, beaten

White Frosting:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla
• 2 sticks (1 cup) butter
• 1 cup granulated sugar (not powdered sugar!)

Ganache:

• 3 cups heavy cream
• 2 teaspoons vanilla
• 24 ounces semisweet chocolate, broken into pieces
• 1 jar maraschino cherries

Directions

Special equipment: a 2 1/2-inch biscuit cutter and a frosting (piping) bag and tip

For the best chocolate sheet cake: Preheat the oven to 350 degrees F. Use an 18-by-13-inch sheet cake pan. Cut parchment paper to fit the pan and spray each side with baking spray.

In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa to the butter and stir together. Add 1 cup boiling water to the pan and then allow the mixture to boil for 30 seconds. Pour over the flour mixture, and stir lightly to cool.

Pour the buttermilk into a bowl and add the baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/flour mixture. Pour into the prepared cake pan and bake for 20 minutes. Let the cake cool completely.

Cut the cooled cake into circles with a 2 1/2-inch biscuit cutter, and then lay the circles on another sheet pan with a wire rack; set this pan in the fridge to make sure there is no warmth to the cake at all. (The frosting is so light and fluffy, the coolness will help keep it all together.)

For the white frosting: In a small saucepan, whisk the flour into the milk and heat, stirring constantly, until it thickens. You want it to be very thick--thicker than cake mix, more like a brownie mix. Remove from the heat and let cool to room temperature. If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools. It must be completely cool before you use it in the next step. Stir in the vanilla.

While the mixture is cooling, cream the butter and granulated sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

For the ganache: Heat the cream until very hot. Add the vanilla, and then pour over the chocolate pieces. Stir to completely melt.

To assemble: Place the white frosting into a frosting bag. Squeeze the frosting onto one circle of cake. Press a second circle on top. Using a ladle, pour ganache over the cake, allowing the chocolate to run over the sides. Place 3 cherries on the center. Repeat the process with each cake. Chill the cakes until ready to serve!

Chocolate Lava Pie

When I saw this pie on The Chew the other day, I have had a craving for it that is unbelievable!  

It is a program I don't often watch out of protest for taking the place of my beloved soap opera All My Children cancelled by ABC, but I happened to be at my mom's house and she watches it religiously.  This pie may have broken the ice for me . . .

The pie reminds me of one of my all time favorite pound cakes that I will have to dig through my personal collection of recipes to find . . . it is called Tunnel of Fudge Cake.  It is part brownie, part pound cake with a fudgy center. Different type of texture than this pie, but the concept is very similar.  I promise to share the pound cake recipe soon!

The only thing missing in that photo is a scoop of vanilla ice cream!

Recipes for pie crust and salted caramel sauce listed separately.

ingredients

• 1 disc of Perfect Pie Crust
• 12 ounces Bittersweet Chocolate
• 1 cup Butter
• 5 large Eggs (room temperature)
• 1 cup Sugar
• 1 tablespoon Vanilla Extract
• 1/3 cup Flour
• 1 teaspoon Salt
• 1/2 cup Semi- Sweet Chocolate Chunks
• 1/2 cup Chopped Nuts (pecans & walnuts; toasted)
• Salted Caramel Sauce (to drizzle)

directions

Preheat oven 350°F.

On a lightly floured surface, roll out the dough to 1/8" thickness. Place inside a pie dish and line with parchment and baking beans or weights. Blind bake for 8 minutes. Carefully remove parchment and beans and bake for 4 additional minutes.

Remove from oven and allow to cool.

In a small, heavy bottomed saucepan, melt Chocolate and Butter over low heat. Let Chocolate mixture cool. (Alternatively, Chocolate and Butter may be melted in the microwave. Be careful not to overheat and burn it.)

Using a mixer, whisk Eggs and Sugar until thickened and lemon-colored; blend in Vanilla. Sift Flour and Salt together and fold in; blend in the Chocolate mixture on low speed until thoroughly blended. Fold in the Chocolate chunks.

Pour into the pie crust and bake for 20-25 minutes or until slightly dry on top and slightly jiggly in the center.

Remove from oven and allow to cool for 10 minutes before slicing.

Garnish with toasted nuts and a drizzle of Salted Caramel Sauce (click for recipe) to serve.




Helpful Tips:

1. Blind bake the crust. Blind baking is baking the crust once without the filling. Use wax paper with beans on top to keep the crust from bubbling.

2. Whisk the chocolate together until the butter is fully incorporated.

3. Let the pie rest for 10 minutes and then serve. If making this pie ahead of time, re-warm in the oven or microwave.

Kentucky Chocolate and Walnut Pie

Yes, please!!  I want some now :)

It is amazing how easy prepared pie crusts make it possible to create gorgeous and delicious pies.  The recipe is easy, the ingredients readily available . . . the only problem I would have is waiting three hours for it to cool . . .

This awesome recipe and photo is courtesy of Pillsbury.com, one of my favorite recipe websites!

Ingredients

• 1/2 cup sugar
• 3/4 cup light corn syrup
• 3 tablespoons butter, melted
• 2 tablespoons bourbon, if desired
• 1/8 teaspoon salt
• 3 eggs
• 1 cup broken walnuts
• 3/4 cup miniature semisweet chocolate chips
• 1 Pillsbury® Pet-Ritz® frozen deep dish pie crust (from 12-oz package)
• 1cup sweetened whipped cream, if desired

Directions

Place cookie sheet on oven rack. Heat oven to 375°F. 

In large bowl, beat sugar, corn syrup, butter, bourbon, salt and eggs with whisk or electric mixer until well blended. 

Stir in walnuts and chocolate chips. 

Pour into frozen pie crust.

Bake on cookie sheet 35 to 40 minutes or until center is set. 

Cool completely, about 3 hours.

Just before serving, top with whipped cream.

Photo and Recipe Source:

Some notes from Pillsbury:

Pecans are also very popular in the South. You can substitute broken pecans for the walnuts in this recipe.

If you don't care for bourbon, omit it and use 1 teaspoon vanilla instead.

Chocolate Chip, Oats and Caramel Cookie Squares

Chocolate and caramel . . . such an awesome combination!

This recipe will satisfy any sweet tooth cravings for sure.

Perfect dessert to take to a party.

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1 cup quick-cooking oats

Dash salt, if desired

2/3 cup caramel ice cream topping

5 tablespoons Pillsbury BEST® all-purpose flour

1 teaspoon vanilla

3/4 cup Fisher® Chef's Naturals® Chopped Walnuts

1 cup Hershey's® semi-sweet baking chips (6 oz)

Directions

Heat oven to 350°F. 

In large bowl, break up cookie dough. 

Stir or knead in oats and salt. 

Reserve 1/2 cup dough for topping. 

In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.

Bake 10 to 12 minutes or until dough puffs and appears dry.

In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.

Bake 20 to 25 minutes longer or until golden brown. 

Cool 10 minutes. 

Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. 

For bars, cut into 4 rows by 4 rows. Store tightly covered.

Recipe and Photo Source:  Pillsbury.com 

from

Bake-Off® Contest 37, 1996

Niela Frantellizzi

Boca Raton, Florida

I shared this recipe at these linky parties:

Chocolate Caramel Bars

Love the combination of chocolate and caramel!

I'm craving chocolate tonight, so my recipe searches are gravitating towards these type of sinful sweets.  

Don't these look awesome?  The recipe and photo originates from Roxana's Home Baking, one of my favorite food blogs!  You must check it out for more delicious recipes from Roxana.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 30 minutes

Ingredients

• 2 cups (240 grams) all-purpose flour
• 1/4 cup (56 grams) diced cold butter
• 1 1/2 cups (300 grams) sugar
• 1 cup (80 grams) cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (168 grams) melted butter
• 5 oz (1 small) can evaporated milk
• 14 oz caramels, unwrapped
• 1 1/2 cups (226 grams) semi-sweet chocolate chips
• 12-14 extra caramels

Instructions

1. Heat the oven to 350F.
2. Line a 13X9 baking pan with parchment paper. Set aside.
3. In a food processor add the flour and cold diced butter. Pulse a few more times until the mixture resembles fine breadcrumbs and all the butter is cut in. You can also use a pastry blender, a fork or rub the butter and flour with your hands.
4. Add the sugar, cocoa, baking powder, baking soda, salt and whisk to combine.
5. In a large mixing bowl add the dry ingredients mix and pour the melted butter on top. Add 1/3 cup of the evaporated milk and mix until well combined. The dough it's going to be similar to a light crumby cookie dough.
6. Spread 2/3 of the dough in the prepared baking pan and set aside. Refrigerate the remaining dough until needed.
7. In a small saucepan place the remaining evaporated milk and the unwrapped caramels. Stir continuously over low heat until the caramels are melted. Pour over the cookie dough base.
8. Sprinkle the chocolate chips over the caramel layer.
9. Take the remaining cookie dough out of the fridge and crumble it on top of the chocolate chips.
10. Top with the remaining caramels.
11. Bake for 25 minutes.
12. It may seem bubbly and undone but once cooled the caramel and chocolate layers will set.
13. Cool completely in the pan before cutting into bars.

Photo and Recipe Source: Roxana's Home Baking

Roxana's notes about this recipe . . .  After you mix the cake mix with the evaporated milk and melted butter it yields around 3 cups. The recipe suggested to spread half of the dough in the baking pan and the remaining half to be used as a streusel topping. I think it would be better to reserve around 3/4 to 1 cup of dough for the topping to leave room for the caramel and chocolate to ooze out a little bit more.