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Entries in Dessert (27)

Sunday
Nov162014

Sour Cream Chocolate Bundt Cake

Sour Cream Chocolate Bundt

My college girlfriends and I like to get together every few months to catch up. While I am lucky enough to have a job where I work with one of them, we all don’t see each other as often as we would like. Life has a habit of getting in the way sometimes. But, we were able to carve out a little time last night to meet up at my friend Jessica’s house for dinner. She has 2 little kids and it was fun to see them running around and having a good time. Of course, my friend Jenelle brought her 4 month old baby too, who we enjoyed passing around between all of us. Jess made lasagna, and we all brought the rest of the food to make a full meal. I volunteered to bring dessert. Chocolate is a safe bet so I started searching for a cake to make. I found one on my friend Amy’s Pinterest board, which was perfect because I knew she’d be there craving something chocolatey. While this bundt cake had several steps to it, and took quite a while to bake (I killed the time by listening to the Serial podcast, which I am obsessed with), the results were outstanding! The cake took a little longer than planned to cook, so it came out of the oven just as I had to leave. I inverted the pan onto my travel carrier and the cake plopped right out. I whipped up the ganache, but waited to pour it until after I got to her house, so that it wouldn’t leak out of the carrier onto my car floor mats. After dinner, we cut into the cake, which was still slightly warm. We all loved it, especially Jessica’s husband, who said that most chocolate cakes he’s had have been dry and this one was the complete opposite. Must have been the sour cream! Anyway, next time I’m in need of a slightly fancier chocolate cake, I’ll turn to this recipe because it certainly is a winner!

For the Cake
1 cup Cocoa Powder, plus more for dusting the pan
7 1/2 ounces Semisweet Chocolate, finely chopped
1 cup Boiling Water
2 1/4 cups Flour
1 1/2 teaspoons Baking Soda
1 1/4 teaspoons Kosher Salt
20 tablespoons Butter, at room temperature (2 1/2 sticks)
2 1/2 cups Light Brown Sugar, firmly packed
5 Eggs
4 teaspoons Vanilla Extract
1 1/2 cups Sour Cream
1 1/2 cups Semisweet Chocolate Chips


Preheat the oven to 325 degrees. Grease a bundt cake pan and dust with cocoa powder, tapping out the excess. In a large bowl, combine the cocoa powder and the chopped chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth; set aside. In another bowl, sift together the flour, baking soda, and salt; set aside. Meanwhile, in the bowl of a stand mixer fitted with the beater attachment, beat the butter on medium speed until smooth and creamy. Reduce speed to low and add the brown sugar until blended. Increase the speed back to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping to scrape down the sides of the bowl when necessary. Add the eggs one at a time and beat until incorporated, then add the vanilla. Reduce the speed to low and add the flour mixture a little at a time, alternating with the sour cream, beginning and ending with the flour. When the mixture is well blended and no lumps remain, slowly pour in the chocolate mixture, stopping to scrape down the sides of the bowl when necessary. Using a rubber spatula, gently fold in the chocolate chips. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out with only a few moist crumbs attached, about 60-65 minutes (mine took almost 75). Transfer the pan to a wire rack and let the cake cool before inverting it onto a serving tray and removing the pan. 

For the Ganache
6 ounces Semisweet Chocolate, finely chopped (I used chocolate chips)
2 tablespoons Butter
1/2 cup Heavy Cream

Place the chocolate and butter into a heatproof bowl. In a small saucepan over medium-high heat, bring the cream to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the mixture is melted and smooth. Pour the ganache over the top of the cake, allowing it to drip down he sides. Let the cake stand for about 15 minutes, until the ganache has set. *Ganache can be made ahead of time and reheated to regain a pourable consistency. I nuked it for about 20 seconds in the microwave. 

SOURCE: Lick The Bowl Good

 

 

Thursday
Aug282014

Funfetti Pudding Mix Cookies

Funfetti cookies

When it comes to cookies, I typically prefer them to be of the chocolate chip variety. However, I had some pudding mix in the cabinet that I wanted to use and when I searched for recipes, I loved with how colorful these funfetti cookies were and couldn’t wait to give them a try. Sprinkles or jimmies? Which do you prefer? I’ve always grown up calling them jimmies, but just last week, somehow that word was brought up and Joel said he had never heard of them being referred to as that before. I found it odd, because that is just what I’ve always called them. So I’m curious, what do you call them? Whatever it is, give these cookies a try. With school starting up next week, they will be sure to brighten up any lunch box!

2 1/4 cups Flour
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Butter, softened
1 1/4 cups Sugar
1 Egg
1 Egg Yolk
1 teaspoon Vanilla Extract
3/4 teaspoon Almond Extract 
1 package (3.4 ounces) Instant Vanilla Pudding Mix
2/3 cup Rainbow Jimmies/Sprinkles

In a bowl, mix together the flour, baking soda, and salt; set aside. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Mix in the egg and yolk and both extracts, then add the pudding mix. With the mixer on low speed, slowly add the dry ingredients and mix until combined. Stir in the jimmies/sprinkles. Using a medium cookie scoop, scoop the dough out and drop them onto parchment paper lined baking sheets 2-inches apart. Bake at 350 degrees for 10 minutes, or until the edges are golden. Cool on the baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 2.5 dozen.

SOURCE: Cooking Classy

Friday
Jul042014

Peach Frozen Yogurt

Peach fro yo

Happy Fourth! If it’s hot where you live, why don’t you cool down with some of this homemade frozen yogurt?! I don’t have an ice cream maker, but that isn’t going to stop me from enjoying an ice cold treat on a hot summer day. If you have 5 minutes and a blender, whip up a batch to enjoy while you watch the fireworks light up the night sky!

1 (16-oz) bag Frozen Peaches OR 4 cups Fresh Peaches (I used 5 peaches)
3 tablespoons Honey
1/2 cup Plain Yogurt (I used Greek)
1 tablespoon Lemon Juice 

If using fresh peaches, cut them into slices and put them in the freezer until frozen solid. Add the frozen peaches, honey, yogurt, and lemon juice to the bowl of a food processor (I used a blender and it worked well on the ice crushing mode) and process until creamy, about 5 minutes. Serve immediately or transfer to an airtight container and store in the freezer for up to 1 month. 

SOURCE: Just a Taste

Thursday
Jul032014

Almond Biscotti

Almond biscotti

Sometimes, there is nothing better than sitting by the window with a cup of tea, soaking up the summer breeze. Sometimes, the only thing that makes that moment better is a biscotti to dip into that cup of tea. These, my friends, are the perfect biscotti for just that moment. They also pair well with some frozen yogurt, and they may or may not have served as my breakfast for the past few days too…

1 cup Sugar
1/2 cup Butter, melted
2 teaspoons Almond Extract
1 teaspoon Vanilla Extract
3 Eggs
2 3/4 cups Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt

Place all ingredients in a large bowl and stir until thoroughly combined. Cover and chill in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Divide the chilled dough into 2 equal halves and shape each half into a loaf that is about 16x2 inches. Place the loaves onto the prepared baking sheet and bake for 30 minutes. Remove from the oven and cool for 15 minutes, then slice each loaf into 3/4-inch pieces. Place the pieces cut-side down back on the prepared baking sheet and bake for an additional 10-15 minutes, or until lightly golden brown. Cool and store in an airtight container. 

SOURCE: One Sweet Appetite

Sunday
Jun082014

S'mores Scones

Smores Scones

Do you like camping? We used to camp when I was a kid, but to be completely honest, the only part I really liked was sitting by the fire and making s’mores! Even now, whenever I have the chance to make s’mores, I get excited. The melty chocolate, crunchy cracker, and creamy marshmallow with the slightly burnt flavor is the perfect summertime treat. My cousin Bridgette is getting married this summer, so my aunt hosted a shower and asked us all to bring a sweet treat to share. I immediately turned to my favorite summertime treat and made mini scones. I even tried to make them cute by using a flower shaped cookie cutter, but the shape got a little lost once they were topped with the marshmallow. They sure were a hit, though! There are only a couple left and if you’ll excuse me, I think it may be snack time for me...

For the Scones
2 cups Whole Wheat Flour
1/4 cup Light Brown Sugar, packed
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
6 tablespoons Butter, cold and cut into cubes
2 Eggs, beaten
1/3 cup + 1 tablespoon Buttermilk
1 teaspoon Vanilla Extract
1 cup Chocolate Chunks

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter cubes and rub them into the dry ingredients until they are the size of peas or oat flakes. In a small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add the wet ingredients to the flour mixture and stir to incorporate. Add the chocolate chunks and continue to stir until incorporated. Dump the dough onto a floured surface and pat the dough into a 1-inch thick circle. Use a biscuit cutter and place the cut out scones onto a baking sheet lined with parchment paper. Put the baking sheet into the fridge while the oven preheats to 375 degrees. Bake the scones for 12-14 minutes, or until lightly browned. Remove from the oven and cool slightly.

For the Topping
2 Egg Whites
3/4 cup Sugar
1/4 cup Light Corn Syrup
Pinch of Salt
1 teaspoon Vanilla Extract

In a large heat-proof bowl, whisk together the egg whites, sugar, corn syrup, and salt. Fill a sauce pot with 2-inches of water and bring to a simmer. Place the bowl over the simmering water and whisk as it heats. The sugar will dissolve within about 5 minutes. Don’t let the bowl get hot enough to cook the egg. Transfer the sugar mixture to the bowl of a stand mixer and beat with the whisk attachment for about 5 minutes, until stiff peaks form. Beat in the vanilla. Once the mixture is smooth and glossy, generously spread it on the top of the scones. Place the scones under the broiler for a few minutes until the marshmallow topping has become browned. Serve warm or at room temperature, preferably the day that they are made.

SOURCE: Joy the Baker

Shower

Happy Shower, Bridgette!!