Posts Tagged ‘Dessert’

I was in a baking mood the other day and decided to try one of The Pioneer Woman’s decadent looking dessert recipes.  Brownies are one of my favorite sweet treats, but I am not the best at making them.  These looked pretty full proof so I decided to give it a go.  How can you go wrong with all of that butter and chocolate? Mmmmm, I wish I had one right now!

The Pioneer Woman Deep Dark Chocolate Brownies 1

1 cup unsalted butter

5 oz. baking chocolate (I used a combo of both unsweetened and semi-sweet.)

1/4 cup unsweetened cocoa powder

2 cups granulated sugar

1 tbsp. vanilla extract

3 whole large eggs

1 1/4 cup all purpose flour

3/4 cup semi sweet chocolate chips


Preheat your oven to 350 degrees.  Spray a 9×13 inch baking dish with non-stick spray and set aside.  In a medium saucepan, melt the butter with the baking chocolate over low meat, whisking occasionally until smooth and melted.  Sprinkle in the cocoa powder and whisk to combine.  Remove the pan from the heat and allow it to cool for about 5 minutes.



Stir in the sugar and vanilla until just combined.  Stir in one egg at a time.  Gently stir in the flour until halfway incorporated then add the chips.  Gently finish stirring in the flour and chips.





Pour the batter into the prepared pan and bake for 35 to 40 minutes.  If the center of the brownies are still too gooey or messy, bake for another 5 minutes but don’t over cook the edges.  The brownies will firm up as they cool.  Allow to cool completely (important), then slice and enjoy!!!

The Pioneer Woman Deep Dark Chocolate Brownies 2

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Another month has flown right by and it is time for February’s dessert challenge hosted by The Lady Behind The Curtain.  This month’s ingredients are Coca Cola and cherries.  Hmmm..I had a little difficulty coming up with an idea, but this recipe hits the mark. I used one of my all-time favorite cake recipes and altered it to fit my needs.

The base of this recipe is the Coca Cola Fudge Cake that I wrote about back in 2011.  I left out the pecans and baked the cake in two 8 inch pans instead of a 9×13 inch dish.  This is a very dense fudgy cake and the glaze hardens just perfectly over the layers.

One little word of warning regarding the glaze:  Let it cool for 5 to 10 minutes before pouring it over the cake or you will have a chocolate sauce river like I did.  I just kept spooning it over the cake until it started to set up, but some of the glaze was still lost off the cake plate. It was just a little bit sad.

Black Forest Coca Cola Cake Slice

2 cups all-purpose flour

2 cups granulated sugar

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. cinnamon

3 sticks unsalted butter, divided

1/2 cup unsweetened cocoa powder, divided

1 1/2 cup Coca-cola, divided

1/2 cup buttermilk

2 eggs

1 tsp. vanilla extract

4 cups powdered sugar

1/2 can cherry pie filling


Preheat oven to 350 degrees and prepare two 8” baking pans.  Sift together the flour, sugar, salt, baking powder and cinnamon.  Set aside.  In a saucepan over medium heat, melt 2 sticks of butter with 1/4 cup cocoa powder, 1 cup Coca-cola and 1/2 cup buttermilk.  Cook until it boils.

Add the boiled mixture to the flour mixture and combine.  Then add eggs and vanilla extract.  Pour the batter into the baking pans and cook for 25-30 minutes or until a toothpick inserted in the center of cake comes out clean. Let cool in the pans for 10 minutes then remove and cool completely.






In a saucepan over medium heat, melt the remaining 1 stick of butter with 1/4 cup cocoa powder and 1/2 cup Coca-cola. Let this come to a boil and then remove from heat. Beat in the 4 cups of powdered sugar.  Let the glaze cool for about 10 minutes or until thickened but still pourable.



Place the first layer on a cake plate, pour about 1/3 of the glaze onto the layer and then pour half of a can of cherry pie filling.  Try to keep the cherry filling from running over the edge of the layer.  Place the second layer on top and pour the remaining glaze over the cake.  You may need to spoon the glaze from the cake plate back on to the cake if it is still too warm and liquid-y.  Let the glaze set until firm and enjoy!


Black Forest Coca Cola Cake

Black Forest Coca Cola Cake Slice


Lady Behind the Curtain Dessert Challenge

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Thanksgiving Tuesday

I decided to try something a little different this year.  I know I like to search blogs for holiday ideas and I think most of my readers do as well.  This post is a grouping of my recipes that would be perfect for a tasty Thanksgiving meal.  The only thing you won’t find here is a turkey recipe since I am severely allergic so it is always ham for me at holidays. 

Speaking of ham, here are three different ham recipes that I have tried and enjoyed:

Brown sugar honey glazed ham:


Slow cooker maple ham:


Citrus slow cooker ham:


Now that we have a main course, we need a few side dishes:

This sweet potato casserole is my absolute favorite:


Cornbread dressing:


Scalloped pineapple:


Butter roasted potatoes:


And last, but not least, Italian pasta salad:


Next, we need some quick and easy dinner rolls and you can’t go wrong with these mayonnaise rolls:


If you have any room left, it’s time for the dessert course. Yum!  There are so many options, but here are a few of my favorites.

Italian cream cake:


Apple cinnamon swirl Bundt cake:


Pineapple upside down cake:


Perfect pecan pie:


Turtle cake:


Orange fluff salad:

Orange Fluff Salad

Watergate salad:


And, finally, sunshine salad:


I hope this post gives you a little foodie inspiration for the holidays.  I know I am getting hungry!

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Welcome to this month’s edition of the Lady Behind The Curtain’s Dessert Challenge!

Lady Behind the Curtain Dessert Challenge

The two special ingredients in the spotlight for April are pretzels and caramel.  This turned out to be a pretty easy choice for me since I had a recipe pinned that used both of these tasty items…Caramel Pretzel Bites from La Dolci Vita.  The original recipe makes 50, but I just made 25 bites.


25 pretzel nuggets

25 soft caramel pieces

12 oz. semisweet chocolate chips


Unwrap the caramels and, using a rolling pin, flatten each one into a circular shape. Place a pretzel nugget on the caramel and wrap the caramel around it.



Melt the chocolate chips in the microwave by heating them on high for 45 seconds.  Stir to start the melting process and then microwave at 30 second intervals, stirring after each to completely melt the chips.  This shouldn’t take more than about a minute and half, if that long.

Dip each caramel/pretzel bite into the chocolate until they are completely coated.  Let the chocolate set and then eat up!





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This will probably be my last ice cream post for a while since cold weather is just right around the corner.  I have so enjoyed trying all of these recipes for the first time.  My little ice cream maker has gotten quite a work out since July and I have figured out how to make most ice cream recipes dairy free.  A few of the treats I have posted about came from a vegan cookbook that are dairy free to begin with.  This recipe was not.  I found it on the blog That Skinny Chick Can Bake and make it dairy free myself.  Go here for the original recipe.

I was afraid that the marshmallow flavor would not be strong enough to mask the coconut milk, but it was. Also, this was the first ice cream recipe that used a cooked custard base and the texture was amazing.  So creamy! I served this with a hot fudge pie.  The pie did not turn out quite like I wanted, but at least the ice cream made up for it!

2 cups dairy free milk (I used soy.)

10 oz. marshmallows

1 can coconut milk

1/2 cup sugar

4 egg yolks

2 tbsp. vanilla


In a large pot, melt the marshmallows with the soy milk over medium heat, stirring frequently until smooth.  Cool at room temperature.


Heat the coconut milk in a sauce pan over low-medium heat until almost boiling.  In a bowl, preferably one with a pour spout if possible, whisk the egg yolks and sugar together.  Slowly drizzle a little hot coconut milk into the yolk mixture, whisking constantly so the egg yolks don’t scramble.  Repeat the process until all of the coconut milk is added.  Add the vanilla.


When the marshmallow mixture has cooled, add to the egg mixture.  Whisk to combine.  Refrigerate over night then process in your ice cream maker according to instructions.  Enjoy!!!


Please join me over at Miz Helen’s Country Cottage for Full Plate Thursday.

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Blackberry Sauce

My nanny has some thorn-less blackberry vines growing on her farm and I have been diligently picking some every time that I am up there.  These berries are big and plump, and, yep, full of tiny annoying seeds.  I wanted a sauce to go with the dairy free vanilla ice cream that I posted about last week, and I found this recipe at delish.com. 

I tweaked it just a little and it was so good!  The color was out of this world, and the flavor went perfectly with the ice cream.  I bet this would also be great with angel food cake.  I might have to try that, too!  Angel food cake, homemade vanilla ice cream, and homemade blackberry sauce sounds pretty good to me.

2 cups fresh blackberries (You can also use frozen.  Just let them soften up a little.)

1/4 cup granulated sugar

1/8 cup water

1/2 tbsp. lemon juice


Bring the blackberries, sugar and water to a simmer over low-medium heat in a saucepan, stirring occasionally.  Simmer for 5 minutes.  While this was simmering, I mashed the berries with a potato masher.



Strain the sauce through a fine sieve into a bowl.  Add the lemon juice.  Chill until ready to use.  I made mine the night before and the color really developed over night.




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Join me over at Eat At Home Cooks for her spotlight on powdered sugar.  It is sure to be a sweet treat!

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Fudgy Brownies

I found this recipe on the Taste of Home website last year, but had not had a chance to try it.  When I was searching through my files for something new last week, I found this and thought it would be perfect.  Boy, was I right!  This is so rich and decadent that a little goes a long way, but it is so good!

Try this with a big tall glass of cold milk to wash it down.  Yummo!


1 package fudge brownie mix (13-inch x 9-inch pan size)

1-1/2 cups confectioners’ sugar

1/2 cup butter, softened

2 to 3 tablespoons peanut butter

2 tablespoons cold 2% milk

4-1/2 teaspoons instant vanilla pudding mix

1 can (16 ounces) chocolate fudge frosting


Bake the brownies according to package directions.  I used 2 smaller baking dishes instead of the 9×13 because I was taking this to two difference places.

When the brownies have cooled, combine the confectioner’s sugar, butter, peanut butter, milk, and vanilla pudding mix in the bowl.  Mix until creamy then spread over the cooled brownies.




Now spread the chocolate frosting over the peanut butter layer and chill for 30 minutes.  Enjoy!!!





I linked this recipe at Miz Helen’s Country Cottage Full Plate Thursday!  Check it out here.

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This recipe is June’s edition of the Southern Plate-Picture Perfect Cooking project and I have to admit that I had my doubts about this one.  I used to love fruit cocktail when I was a kid, but had not eaten it in years.  When I read this recipe I was intrigued, but I wasn’t sure how putting these ingredients together could come out as a delicious cake.  Well, it does! 

You don’t really know there is fruit cocktail in the cake because all of the fruit just seems to bake into the batter and makes this so moist.  Oh, then there is the business of the sauce that goes on top.  Oh. My. Goodness.  The sauce is amazing!  I may try to make the sauce with brown sugar instead of white sugar and see if it comes out like a praline sauce.  Yum!  Try this and you will not be disappointed!

There was one little change I made.  I do not like flaked coconut and the sauce recipe calls for it.  I just left it out and the sauce was still delicious.  Below is the original recipe, but the photos included will not show the coconut.

For The Cake:

2 cups self-rising flour

one 15oz can fruit cocktail

2 eggs

1 tsp vanilla extract

1 1/2 cups granulated sugar


Preheat oven to 350 degrees and prepare a 13×9” baking dish.  With an electric mixer, combine all of the cake ingredients and beat at low speed for about 2 minutes.  Pour into the pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.




For the sauce:

1 stick unsalted butter

1 1/2 cups sweetened flaked coconut

1 cup sugar

1 tsp vanilla extract

1 cup evaporated milk

1 cup chopped pecans, toasted

While the cake is in the oven, make the sauce.  Combine all of the ingredients in a medium saucepan.  Place over medium heat and bring to a boil, whisking to melt the butter and dissolve the sugar.  Boil for 1 to 2 minutes until everything is completely incorporated. 

Using a toothpick, poke many small holes in the top of the hot cake and pour the sauce over.  Let it set for about an hour and enjoy!






I am linking this recipe to Lady Behind The Curtain’s Cast Party Wednesday!

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Perfect Cupcake Frosting and Filling

When I found this recipe, I thought it looked familiar and then I realized why.  If you have ever made a Twinkie cake, this frosting is very similar to the filling.  In fact, it may be the very same thing.  This is a great frosting for “beginning decorators” kind of like myself.  I can bake, but decorating cakes and cupcakes has never been my strong suit.  My skills are improving a little and I think having the right piping tips helps as well.  As you will see below, I listed the exact tips I used and the results I got.  I will tell you my favorite at the bottom.

I found this version of frosting/filling at Our Best Bites.  Their site is full of delicious looking food and other cute projects, so please check it out.

3 tbsp flour

1/2 cup milk

1/2 cup real butter, room temperature

1/4 cup granulated sugar

1 tsp vanilla


Whisk together the flour and milk.  Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken.  Let is cook, while stirring, until it looks like pudding.  You should be able to see the bottom of the pan when you stir it.  Push the thick mixture through a mesh strainer to smooth then cool completely to room temperature.  It has to be completely cooled to mix with the next ingredients.



In an electric stand mixer using the whisk attachment, beat the butter and sugar for about 2 minutes until well combined and fluffy.  Add the thickened and cooled milk mixture and the vanilla.  Beat on the highest speed for 7 minutes.  Yep, that’s right, 7 whole minutes!  I know that sounds like a lot, but it takes that long for this frosting to come together.  If after 7 minutes, the texture is not right, keep beating it.  It will eventually combine for a smooth and creamy frosting.

Here are the different icing tips I used and the results from them.










And here is one I messed up, so I just had to be the hero and get rid of it! Hee, hee!


My favorite tip, by far, is the 2D which is the first one shown. My next favorite is the 1M, which is the last one shown.  The second one is ok, but I didn’t like the texture as well.  I love the ruffles that the first tip creates!

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