Chocolate Buttercream Frosting

This chocolate buttercream will absolutely be my new go-to for chocolate icing!  Yu.mmy.  Easy.  So good.  This was a Pinterest success from addapinch.com.  I let a friend have a piece of cake with this new go-to recipe.  Her response:  "I could have eaten a bowl full of just that frosting!"  

- 1 1/2 cups butter, 3 sticks, softened

- 1 cup unsweetened cocoa

- 5 cups confectioner's sugar

- 1/2 cup milk

- 2 tsp vanilla extract

- 1/2 tsp espresso powder (remember coffee brings out the flavor of chocolate without adding a coffee flavor, but I felt like if you just didn't want to add this you could probably get away with it)

Add cocoa to large bowl. Whisk to remove any lumps.  Add butter.  Cream together butter and cocoa until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk.  After each addition has been combined, turn mixture onto a high speed for about a minute.  Repeat until all sugar and milk has been added.

Add vanilla and espresso powder and combine well.  (Admittedly, I added these after the third cup of sugar, thinking it would be nice to have it fully incorporated once I was reaching desired consistency.  Either way should be fine!)

If frosting appears too dry, add milk about one tablespoon at a time until it reaches desired consistency.  If it appears too wet and does not hold its form, add sugar one tablespoon at a time until it reaches desired consistency.

After tasting this, I am looking for another reason to bake a cake!  Not that I need new reason to bake a cake; I just need the right ingredients!

Chocolate Honey Almond Tart

I was hanging out with a mommy-friend this morning, admitting to how much sweets I have enjoyed trying in the last few months.  She said, "share!"  Admitting to one more sweet treat that I have tried in the last couple months, I will let this secret out!

I saw Giada make this one afternoon; I literally made it the next day.  And, then I made it the next week.  And, then I felt like I needed to make it the next week for a friend.  (That's you, neighbor-friend!)  I took a month off, but then I needed an easy dessert so I made this one.  Then I had to make it again yesterday.  Can you tell this one is a.d.d.i.c.t.i.v.e?!  

Okay, here is the recipe.  Note a couple of things:  this is a good one to improvise based on your pantry.  I'll put some of my improvisations in italics.  And, this one has so few ingredients that it is dangerously addictive to make, a lot!

- 1/2 stick (2 oz) butter, at room temperature

- 9 chocolate graham crackers, 5 1/2 oz total   (I had the below Dark Chocolate Fudge Stripes cookies in my pantry, so I tried those.  Will said that cookie should forever be in our pantry!)

- 2 tbsp slivered almonds   (I have used peanuts, just as tasty.)

- 3/4 cups heavy cream

- 1/4 cup honey

- 12 oz semisweet chocolate chips   (I have used both semisweet and dark chocolate chips, both great!)

 Preheat the oven to 350 degrees.

Butter the bottom and sides of a 9-in. springform pan.  (This recipe is why I broke down and bought a springform pan.  But, I have made it in just a regular-old casserole dish as well.)


Process the graham crackers (or cookies) and almonds in a food processor.  Process until they become fine crumbs.  Add the butter and pulse until incorporated.  Press the crumb mixture into the bottom of the pan.  Bake for 12 minutes.  Cool to room temperature, about 20 minutes.

In a small sauce pan, whisk the cream and honey over low heat until the honey has dissolved.  Increase the heat to medium and bring to just below a boil.  Place the chocolate chips into a medium bowl.  Pour the hot cream over the chocolate and stir until the mixture is smooth.  Pour the chocolate filling over the prepared crust.  Refrigerate for at least 5 hours, or overnight.

Cut into wedges and serve!

This is so yummy!  I know these wedges look huge, but you will understand when you make it!!  If you want an inexpensive date-night with the husband, or if you want chocolate-lovers dessert with the girls, or if you need something easy for a supper with friends, or....  Add some raspberries or strawberries to pair and make a really pretty plate!  Forget the crust, cut the filling in half, pour the filling in ramekins for a late-night snack.  Can you tell this is a new, accessible, easy, SUPER yummy favorite?!  

Try this one!  Thank you Giada for another easy, delicious dessert!!

Peanut Blossoms

I was super excited to make these cookies at Christmas this year! I wanted them to be my and Anna-Kate's first baking experience, but a 2 year old moment got in the way. The cookies still tasted so yummy and nostalgic; AK can help next year! My mom, sister, and I made these cookies along with other goodies every Christmas. I look forward to building those memories with my kids!
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- extra sugar for rolling
- 3-4 dozen chocolate kisses, unwrapped

Cream together the butter and peanut butter. Mix in the sugar and brown sugar. Then mix in the egg and vanilla. Slowly mix in the dry ingredients.

Shape the dough into balls. Roll in sugar. Bake at 350 for 10 minutes.

Remove from the oven. Top each cookie with a chocolate kiss, pressing down firmly so cookie cracks around the edge. Return to oven for 2-4 minutes.

Warning: if you eat one of these warm from the oven, while the chocolate is still melty, you will eat 10!

Peanutty Chocolate-Banana Bread

This is a recipe I have made several times now. Will and I love sweet breakfasts: cinnamon rolls, apple turnovers, pumpkin bread, muffins, etc. So, this recipe is definitely a winner! I am not a fan of chunks in my banana bread, or an overpowering banana flavor. This recipe is perfect for that!

- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup mashed ripe bananas, about 2 medium (I puree in a blender so that there are no chunks)
- 1/3 cup milk
- 1/3 cup peanut butter
- 3 tbsp vegetable oil
- 1 egg
- 3/4 cup milk chocolate morsels
- 1/3 cup peanuts, coarsely chopped (optional)

Preheat oven to 350.
Spray bottom of a loaf pan with nonstick cooking spray. In large mixing bowl, combine flour, sugar, baking powder, and salt. Add bananas, milk, peanut butter, oil, and egg; mix just until dry ingredients are moistened. Stir in chocolate morsels. Spoon batter into pan.

Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 10 minutes. Remove bread from pan to cooling rack; cool completely.

Anna-Kate loved this bread as well! Who doesn't love an allowable way to include chocolate in your breakfast?! Thanks to Pampered Chef for this recipe; it came with my loaf pan.

Black Forest Cherry Cake

Do you see that piece of cake? Oh! so gooood! Will and I talked about wanting to make this for so long. We finally did this weekend, and it was worth the wait! It was a fun project to do together. It was a great hosting dessert. And, it was yummy!


For the cake:
- 7 oz semi-sweet chocolate, broken into squares
- 1/2 cup unsalted butter
- 3 eggs, separated
- 1/2 cup dark brown sugar
- 3 tbsp Kirsch (Kirsch is a cherry flavored liqueur.)
- 2/3 cup self-rising flour, sifted
- 1/2 cup ground almonds

For the filling and topping:
- 2.5 oz semi-sweet chocolate
- 2.5 oz semi-sweet chocolate-flavored frosting
- 3 tbsp Kirsch
- 15 oz can pitted black cherries, drained and juice reserved
- 2.5 cups heavy cream, lightly whipped
- 12 fresh cherries with stalks, optional, for decorating

Preheat the oven to 350. Line the bottom of an 8-inch round cake pan with greased waxed paper. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring to mix. Remove from heat and set aside until barely warm.

Whisk the egg yolks and sugar in a bowl until very thick, then fold in the chocolate mixture and the Kirsch. Fold in the flour wiht the ground almonds. Whisk the egg whites in a grease free bowl until stiff, then gently fold into the mixture.

Pour the mixture into the prepared cake pan and bake for 40 minutes or until firm to the touch.

Let the sponge cool in the pan for 5 minutes, then turn out and cool on a wire rack. Use a long serrated knife to cut the cake horizontally into 3 even layers.

Meanwhile make the chocolate curls. Melt the chocolate and chocolate cake frosting in a heatproof bowl set over a pan of simmering water as before. Cool for 5 minutes, then pour onto a board to set. Use a potato peeler to shave off thin curls.

Mix the Kirsch with 6 tbsp of the reserved cherry juice. Place the bottom layer of cake on a serving plate and sprinkle with 3 tbsp of the Kirsch syrup. Spread one-third of the whipped cream on the cake layer and sprinkle on half the cherries.

Place the second layer of cake on top and repeat with another third of the Kirsch syrup and cream and the remaining cherries. Place the final cake layer on top and sprinkle the remaining Kirsch syrup over it.

Spread the remaining cream on top of the cake. Sprinkle on the chocolate curls and top with the fresh cherries.

This was so good! Our first attempt wasn't visually perfect, but it was quite yummy! We will definitely make it again!

from Russian, German, and Polish food and cooking

with contributing editor Lesley Chamberlain

Knock You Naked Brownies

Do you see the amazing gooeyness of these brownies?! I don't think I need to say anything other than cook them; yours will be this amazing too!
- 1 box German Chocolate Cake Mix
- 1 cup chopped nuts (she says pecans; I used hazelnuts)
- 1/3 cups evaporated milk
- 1/2 cups evaporated milk (additional)
- 1/2 cups butter, melted
- 60 caramels, unwrapped (this is a whole lot; I used more like 45)
- 1/3 cups semi-sweet chocolate chips
- 1/4 cups powdered sugar

Preheat oven to 350.

Mix together cake mix, nuts, [1/3 cup] evaporated milk, and butter. Stir together until well mixed; mixture will be very thick.

Press half mixture into a well-greased 9x9 square baking pan. Bake for 8-10 minutes. Remove from oven and set aside.

In a double broiler (or a rigged system, which is what I used), melt caramels with additional evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as possible over caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a square a little smaller than the pan. Set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and let cool to room temperature, then cover and refrigerator for several hours. When ready to serve, sift powdered sugar over the brownies.

Citrus Poppy Seed Delight Cake

Thanks to Pampered Chef for this yummy recipe! I don't often make desserts without chocolate, but I will make this one again!! This was also a great cake for breakfast, a weakness of me and my hubby. - 1 1/3 cups orange juice
- 1/2 cup oil
- 3 eggs
- 1 box lemon cake mix
- 2 tbsp poppyseed
- zest from an orange and a lemon

Preheat oven to 350 degrees. Mix orange juice, oil, and eggs. Add cake mix; mix until well-moistened. Continue to mix on high for 2 min. Fold in poppy seeds and zest. Bake 30-50 minutes, depending on the pan you use. My bundt/fluted pan took close to 50 min.

Icing:
- 2 cups powdered sugar
- 2-3 tbsp orange juice

Mix together. Add either to get desired consistency. Pour over cake. Top cake with extra zest.

Baklava

Wow! Wow! Wow! This was totally worth the effort! Will and I both love baklava. We can't eat in a Greek restaurant without ending the meal with baklava. When in a book store one day, Will saw this cook book:

Russian, German, and Polish

food and cooking

contributing editor Lesley Chamberlain

Will loves eastern european food, culture, history. He picked this out of the bargain book rack and asked if I would enjoy it. Haha! sure I will enjoy it. Okay, if every recipe is as good as this one, then I really will enjoy it!

- 3/4 cup butter, melted
- 14 oz package phyllo pastry, thawed if frozen
- 2 tbsp lemon juice
- 1/4 cup honey
- 1/4 cup sugar
- finely grated zest of one lemon
- 2 tsp cinnamon
- 1 3/4 cups blanched almonds, chopped
- 1 3/4 cups walnuts, chopped
- 3/4 cups pistachios or hazelnuts, chopped (a few extra to decorate if desired)

For the syrup,
- 1 3/4 cups sugar
- 1/2 cup honey
- 2 1/2 cups water
- 2 strips of thinly pared lemon zest


Preheat the oven to 325. Brush the bottom of a jelly roll pan [I used a cake pan that was totally perpendicular on the sides.] with a little of the melted butter.

Using the pan as a guide cut the sheets of phyllo pastry with a sharp knife to fit the pan exactly.

Place one sheet of pastry in the bottom of the pan, brush with a little melted butter, then prepeat until you have used half of the pastry sheets. [Yes, that means butter on every single thin layer of pastry, yyuumm!] Set the remaining pastry aside and cover with a clean dish towel.

To make the filling, place the lemon juice, honey and sugar in a pan and heat gently until dissolved. Stir in the lemon zest, cinnamon and chopped nuts. Mix thoroughly.

Spread half the filling on the pastry, cover with 3 layers of the phyllo pastry and butter, then spread the remaining filling on the pastry.

Finish by using up the remaining sheets of pastry and butter on top and brush the top of the pastry liberally with butter.

Using a sharp knife, carefully makr the pastry into squares, almost cutting through the filling. Bake in the preheated oven for one hour or until crisp and golden brown.

Meanwhile, make the syrup. Place the sugar, honey, water, and lemon zest in a pan and xtir over low heat until the sugar and honey have dissolved. Bring to a boil, then boil for another 10 minutes, until the mixture has thickened slightly.

Take the syrup off the heat and let cool slightly. Remove the baklava from the oven. Remove and discard the lemon zest from the syrup, then pour over the pastry. Let soak for six hours or overnight. Cut into squares and serve, decorate with extra pistachios/hazelnuts if desired.

This is definitely a tedious dessert, but worth the effort! I think this is one of my few restaurant-quality desserts. I will definitely be making this again.

Magic Marshmallow Crescent Puffs

These are surprisingly wonderful! Will called them our favorite after one time of eating them. They could be a great dessert or a great breakfast. They taste just like an awesome sticky bun! If you need an activity with children, this is great for that too. The marshmallows "disappear" after cooking which the kids think is cool.

ROLLS
- 1/4 cup sugar
- 2 tbsp cup flour
- 1 tsp cinnamon
- 2 cans cresent rolls
- 16 marshmallows
- 1/4 cup butter, melted

GLAZE
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 2-3 tsp milk

Heat oven to 375. Grease muffin pan. Mix sugar, flour, cinnamon.

Dip marshmallow in melted butter. Roll in sugar mixture. Roll marshmallow in crescent roll starting at small end of triangle. Cover marshmallow completely. Dip one end in melted butter. Place butter side down in muffin pan.

Bake 12-15 minutes or until golden brown. (Place foil under pan in order to connect drips.) Drizzle glaze over rolls to serve.

Spicy Apple Cake

I got this out of a Russian, Polish, German cookbook. It was quite yummy and a great healthy dessert! I served it with a vanilla steamer (like hot chocolate made with milk, but take out chocolate and add vanilla syup); the same effect would be made with vanilla icecream.


- 1 cup all purpose flour
- 1 cup whole-wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 8 oz apples, cored, pleeled and chopped
- 6 tbsp butter
- generous 3/4 cup light brown sugar
- finely grated zest of 1 small orange
- 2 eggs, beaten
- 2 tbsp milk

Preheat the over to 350. Grease and line a 9-inch round loose-bottomed cake pan. Sift the flours, baking powder and spices together in a bowl.

Toss the chopped apple in 2 tbsp of the flour misture.

Cream the butter, brown sugar, and orange zest togetehr until light and fluffy. Gradually beat in the eggs, then fold in the flour mixture, the chopped apple and the milk.

Spoon the mixture into the cake pan and level the surface.


TOPPING
- 4 apples, cored and thinly sliced
- juice of 1/2 orange
- 2 tsp sugar
- 3 tbsp apricot jam, warmed and sieved (I used a peanut butter glaze instead.)

Toss the apple slices in the orange juice and set them in overlapping circles on top of the cake batter, pressing down lightly.

Sprinkle the sugar on top and bake for 1 - 1 1/4 hours or until risen and firm. Cover with aluminum foil if the apples brown too much.

Cool in the pan for ten minutes, then remove to a wire rack. Glaze the apples iwht the sieved jam. Cut into weges and serve with whipped cream sprinkled with cinnamon, or ice cream or vanilla steamer.

Apple Dip

I don't enjoy cream cheese, not even a little bit. But, I love this dip!!

- 1 (8oz) cream cheese
- 1/2 cup sugar
- 1 t. water
- 3/4 cup brown sugar
- 2 tsp vanilla
- 1 pkg heath bits
- 6 large granny smith apples
- 1 large can pineapple juice (maybe more)

Soften cream cheese. Mix in brown sugar, sugar, vanilla, and Heath bits. Add water until slightly soupy, otherwise the dip will be too thick when it sets. Place in refrigerator to set. Slice apples and place them in a large bowl. Cover with pineapple juice (orange juice works too) and put in refrigerator to soak over night. This will cut the tartness of the apples and keep them from turning brown. (People will wander why the apples are such tasty-goodness.)

Crimson Cranberry/Apple Crisp

- 3 tbsp sugar
- 1 tbsp cinnamon
- 3 cups, sliced, peeled cooking apples
- 2 cups cranberries
- 1/2 cup quick-cooking or regular rolled oats
- 1/4 cup packed brown sugar
- 2 tbsp all-purpose flour
- 1/4 tsp nutmeg
- 3 tbsp butter
- 2 tbsp chopped nuts (optional)

In a small mixing bowl, combine the sugar and cinnamon. Place the apples and cranberries in an ungreased 1 1/2 quart casserole. Sprinkle sugar-cinnamon mixture over fruit. Toss gently to coat. Bake uncovered in a 375 oven for 25 min.

For topping, in a small mixing bowl combine oats, brownsugar, flour, and nutmeg. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts, if you like. Sprinkle topping over partially cooked fruit mixture.

Return to oven and bake uncovered for 15-20 minutes or until fruit is tender and topping is golden. Cool slightly.

Chocolate Peanut Butter Swiril Cake

This recipe came with my Pampered Chef stoneware fluted (bundt) pan. It is wonderful!

CAKE
- 1 pkg yellow cake mix
- 1 cup water
- 1/2 cup creamy peanut butter
- 3 eggs
- 3 squares semi-sweet chocolate for baking (I have used chips before)

GLAZE
- 3 tbsp creamy peanut butter
- 2-3 tbsp milk
- 1 cup powdered sugar
- 3 tbsp coarsely chopped peanuts

1. For cake, brush pan with vegetable oil. Place cake mix in large bowl. In medium bowl, combine water, peanut butter and eggs; whisk until well blended. Spool peanut butter mixture into batter bowl; mix until well blended. Pour 2 cpus batter into pan.

2. Place chocolate in microwave safe bowl. Microwave on high for one minute or until melted and smooth, stirring every 15 seconds. STir chocolate into remaining batter. Spoon chocolate batter onto batter in pan; swirl using a table knife. Bake 50-55 minutes or unti cake tester inserted near center of cake comes out clean. Cool 15 minutes in pan. If necessary, loosen cake from sides of pan. Carefully invert pan onto cooling rack. Cool 30 minutes.

3. For glaze, whisk peanut butter and 2 tbsp milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional mik until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over glaze.

Hershey Symphony Bars

- 1 box Brownie mix with Hershey syrup pouch plus necessary ingredients according to package
- 3 large Hershey's Symphony candy bars with almonds and toffee chips (6oz size)
- powdered sugar

Mix brownies according to package directions. Pour 1/2 mixture into 13x9 pan. Cover with whole candy bars. Pour remaining brownie mixture over candy bars. Bake for 30 min at 350. Cool completely and sprinkle with powdered sugar.

Chocolate Delight

- crushed oreos (or a nut crust)
- 1 (8oz) cream cheese
- 1 cup confectioner's sugar
- 1/2 carton cool whip
- 3 cups milk
- 2 pkgs Instant Chocolate Pudding
- 1/2 carton cool whip

LAYERS
1- crushed cookies

2- Mix cream cheese and sugar. Add 1/2 carton cool whip. Blend well. Spread over crust. (Drop by spoonfuls, spread carefully.)

3 - Mix pudding. Pour over cream cheese layer.

4 - Spread remaining Cool Whip.

Cheese Straws

- 1 1/2 sticks butter
- 1/2 lb cheese grated
- 1/2 tsp red pepper
- 1/2 tsp salt
- 2 cups plain flour

Mix well. Rollin small balls, put on cookie sheet and flatten. Put 1/2 pecans on top. Bake on top rack at 375 until golden brown for 15 minutes.

Chocolate Cups with Whipped Cream

- 4 demitasse cups
- 2/3 cup whole milk
- 1 egg
- 2 tbsp sugar
- a pinch of salt
- 1 cup semisweet chocolate chips
- 2 tbsp hazelnut liquer or dark rum
- 1 cup whipping cream
- 2 tbsp sugar

Heat milk in a small pan over moderate heat until it comes to a boil.

Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips and liquer. Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend one minute, until smooth.

Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine.

Top each chocolate cup wiht a dollop o fcream and garnish with an edible flower or candied violet. Place cups on saucers and serve with demitasse spoons alongside.

*Admittedly I have never garnished with edible flowers, but sounds super cute. Can' you see that at an afternoon tea with a few girl friends?!

Rum Cake

CAKE
- 1 cup chopped walnuts
- 1 (18 1/4 oz) pkg yellow cake mix
- 1 (3 1/2oz) pkg instant vanilla pudding mix
- 4 eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup dark rum

Grease and flour a 10 in tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingrediets. Pour batter over nuts. Bake at 350 for one hour. After cooling, invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.

GLAZE
- 4 tbsp butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum

Melt butter in sauce pan. Stir in water and sugar. Boil five minutes, stirring constantly. Remove from heat; stir in rum.

Cherry Dump Cake

In a 13x9 dish, put a layer of cherry pie filling. Then add a layer of crushed pineapple.

- 1 pkg butter-flavored cake mix
- 1 cup melted butter

Mix together and sprinkle over fruit. Bake at 350 til browned.

Pumpkin Crisp

This is a great fall dessert and a great holiday dessert.

- 1 15 oz can of pumpkin
- 1 cup evaporated milk
- 1 cup sugar (I use only 3/4 cups or even just a little less.)
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 egg (for richer flavor, optional)

Stir together. Pour into a lightly greased 13x9 dish.

- 1 pkg butter-flavored cake mix
- 1 cup chopped pecans (optional)
- 1 cup melted butter

Mix together. Sprinkle evenly over pumpkin mixture.

Bake at 350 until top is browned.