Category Archives: Desserts

Hot Chocolate Reinvented

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This past Sunday I was recovering from a sinus infection so once I got my behind out of bed I decided baking would help me feel better.  Guess what? it did!  Below is a recipe from My Invisible Crown.  It has chocolate, butter, sugar, and everything that my sick little heart desired.  I will definitely make this again, enjoy!

 

Hot Chocolate Pound Cake Chocolate-Pound-Cake-by-My-Invisible-Crown

  • 2 1/2 sticks butter, softened
  • 2 cups granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 4 eggs
  • 1 (8 oz) bar cream cheese, softened
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 cup cocoa powder
  • 2/3 cup hot chocolate powder
  • 1 (3.5 oz) bar of melting chocolate of your choice
  • 1 tsp vanilla
  • 1 cup sweetened condensed milk
  • 3 cups cake or all-purpose flour
  • powdered sugar for garnish

 

Preparation:

Pre-heat oven to 300°.

 

Sift dry ingredients together and set aside.  Cream together butter and sugars.  Add eggs one at a time, and beat just until combined.  Add cream cheese just until combined.  Do not over mix.

 

On the top of a double boiler or a glass or metal bowl set atop a small pot of simmering water, melt chocolate.  Add chocolate to mixture and stir to incorporate.  Add milk and dry ingredients and mix until just blended.  Stir in flavoring.

 

Butter and sugar a bundt pan or two loaf pans. (I sprayed with baking spray)  Fill pan with batter leaving about an inch of space or more at the top for rising.  Cook for 1 1/2-2 hours until toothpick comes out clean.  Serve warm with a smear of cream cheese if desired.

It’s healthy because it’s organic…….. right?

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I tend to believe the title of this post when I know I am eating something with A TON of sugar in it, but hey I am helping the environment and it’s better than all the processed foods I could be eating………..seriously, am I right?  Anyways enough of the guilt trip this cake was GOOD.  Whatever you do don’t taste the raw batter because it will make you believe that you just baked a cardboard mess.  Instead just wait it out and give this beautiful creation some time to cool down and breathe.  It was super easy to put together and it was man tested and approved.  Enjoy!

 

Fresh Apple Cake moneteryandcake037

* recipe can be found at Deliciously Organic

  • 2 cups organic whole cane sugar
  • 3  large eggs
  • 1 1/2 cups coconut oil
  • 1/4 cup orange juice
  • 3 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 Tbsp cinnamon
  • 1 Tbsp vanilla extract
  • 3 cups grated fuji apples (Use food processor to speed this up!)
  • 1 cup shredded unsweetened coconut
  • 1 cup chopped pecans (optional)

Sauce:

  • 1/2 cup unsalted butter
  • 1 cup organic whole cane sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda

 

Preparation:

Preheat the oven to 325°F and adjust rack to middle position.  Stir together whole cane sugar, eggs, oil, orange juice, whole wheat flour, baking soda, salt, cinnamon and vanilla in a large bowl.  Fold in apples, coconut and pecans (if using).

 

Pour the batter into a buttered bundt pan.  Bake for 1 1/2 hours until cake tester comes out clean.

 

Sauce:  Put butter, whole cane sugar, buttermilk, and baking soda in a medium pan over medium heat.  Bring to a boil and boil for 1 minute.  As soon as the cake comes out of the oven, pour butter mixture over hot cake. Let the cake stand for 1 hour and then turn it out onto a cake stand.  Serve warm or at room temperature. (The top of my cake stuck to the pan so you might want to turn it over a little earlier or grease your pan better than I did…..)

Too Ripe Bananas, No worries……….

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I eat a banana daily so I have the occasional few that get way too brown for my (and Buddy’s) liking.  Instead of wasting them this time I made some delicious banana bread, but this was not your typical bread that we have had over and over again.  This called for some yummy cinnamon sugar goodness and let me tell you it was good.  Cinnamon is super good for you and you can read some of the health benefits here.  In my crazy mind I can forget about the amount of sugar in this recipe since it has CINNAMON = ) Enjoy!

 

Cinnamon Swirl Banana Bread

* recipe can be found at Lovin’ From The Oven

 

For the Bread DSC_0035

  • 3 over-ripe bananas, smashed up
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • dash of salt
  • 1 1/2 cups flour

 

For the swirl:

  • 1/3 cup sugar
  • 1 Tbs cinnamon

 

Preparation:

Preheat oven to 350°.

 

Butter and four a loaf pan (9×5).   Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture.  Then gently stir in flour. Be careful not to over-mix!

 

In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.

 

Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan.  Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.

 

Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

Baking the Weekend Away

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Will and I have been on quite a food and beer binger these past few months.  It takes your husband leaving for 4 months to make you celebrate like crazy when he gets home = )  Now that I have obtained my extra layer for Winter I am trying to make better food choices.  The past 2 weeks we have been super boring and had a variety of chicken, fish, and veggies to help us get back into shape, so you know what that means….. I have been pinning only delicious, sugary, baked goods on Pinterest.  Here are a couple recipes I collected and when I am not feeling guilty I will give them a try.

 

Pumpkin Poppers

*recipe can be found at Domestically Speaking & Just The Little Things

 

Poppers 

“Domestically Speaking’s” Pumpkin Poppers

  •  1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/8 tsp. ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup pumpkin
  • 1/2 cup milk

 

Topping

  • 1 stick unsalted butter, melted
  • 2/3 cup sugar
  • 2 tbsp. cinnamon

 

Preparation:

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

 

Combine flour, baking soda,salt, and spices in a bowl and whisk until combine.

 

In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes.

 

Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture.

 

 

Fresh Apple Cake with Brown Sugar Glaze

*recipe can be found at Lick the Bowl Good

 

Apple Cake 

“Lick the Bowl Good” Fresh Apple Cake w/ Brown Sugar Glaze

  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups finely chopped apples
  • 1/2 cup pecans or walnuts, chopped (optional)

 

Brown Sugar Glaze

  • 1/2 cup packed light brown sugar
  • 3 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 Tablespoon heavy cream

 

Preparation:

For the cake: Heat the oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside.

 

In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together.

 

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.

 

Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

 

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

 

Place the hot cake on a wire cake. While it’s still hot, prepare the glaze.

 

For the glaze: Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.

 

Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

4th Celebration

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I hope everyone is ready to have a rocking 4th and that you are all as excited as I am about the food!  We planned a super last minute get together so it’s just us and The Phillips but that’s not stopping us from eating anything and everything.  I had so many cute ideas of how I wanted the 4th to go, but reality set in (like it usually does) and I will just be happy to get something on the table.  Will is helping me out by grilling hamburgers so the main course is off my hands.  Below are three recipes I found on Pinterest and I can’t wait to try them out for our backyard cookout!

 

 

The Best Sangria Ever

Iowa Girl Eats “The Best Sangria Ever”

*recipe can be found at Iowa Girl Eats

  • 1 bottle merlot (can use cabernet or zinfandel) (I’m using Trader Joe’s $2 Chuck!)
  • 1 lemon, cut into wedges
  • 1 orange, cut into wedges
  • 2-3 Tablespoons sugar (She used 3)
  • 1 shot rum (She used 2) (I will use Dark Spiced Rum)
  • 2-3 cups Ginger Ale (She used club soda) (I’ll use Diet Ginger Ale)
  • Other fruit: strawberries, blueberries, kiwi, peaches, raspberries (Frozen)

Preparation:

Combine wine, lemon slices, orange slices, sugar and rum into a pitcher. Muddle with the back of a large spoon to get the fruit to release some of its juice, and to dissolve the sugar. Put into the fridge (overnight).  Just before serving, stir in club soda.  Serve over ice and fruit. (I will add cinnamon sticks to individual glasses)

 

 

 

Crack Potatoes 

Plain Chicken’s “Crack Potatoes”

*recipe can be found at Plain Chicken

  • 2 (16oz) containers sour cream
  • 2 cups cheddar cheese, shredded
  • 2 (3oz) bags real bacon bits
  • 2 packages Ranch Dip mix
  • 1 large (28 – 30oz) bag frozen hash brown potatoes – shredded kind

Preparation:

Combine first 4 ingredients, mix in (frozen) hash browns.  Spread into a 9×13 pan.  Bake at 400 for 45-60 minutes uncovered.

 

 

 

Red, White, & Blue Cake – In A Jar

*recipe can be found at babble 

Babble’s “Red, White, & Blue Cake – In A Jar”

  • 1 white cake mix
  • 1 tub vanilla frosting
  • red and blue food coloring

Preparation:

Mix cake mix according to package directions. Separate 1 1/2 cups of the cake mix into a separate bowl. Tint on of the bowls bright red and one bright blue with your food coloring. Pour each batter into it’s own greased 8″ round pan and bake according to package directions. Cool cakes completely.

 

To assemble jars, crumble cake into large pieces. Fill the bottom 1/3 of the jar with blue cake. Top with a thin layer of frosting. Add a layer of crumbled red cake on top of that, then finish off your jars with a final layer of frosting. Add sprinkles, if desired.

 

Twist caps onto the top of your jars. Store at room temperature for up to 24 hours, and in the fridge for up to three days.

Cheer Loud for Cupcakes!

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I made this several weeks ago and I finally have an excuse to make them again!  They were super delicious and there is not one ounce of diet in these bad boys.  I had to alter the frosting since I could not find cherry extract for the life of me, but no worries the cupcakes still tasted divine.  If you come from a state where Cheerwine is not sold then (1) I apologize and (2) I will be praying for you.  Get to baking!

*recipe can be found at Happily Ever After

 

 

Cheerwine Cupcakes 

  • 1 box white cake mix
  • 1 box cherry Jello-O
  • 1/2 cup oil
  • 4 eggs
  • 1 cup Cheerwine
  • 1 8-oz. package cream cheese, soft
  • 1 tsp. cherry extract (Substituted Vanilla Extract)
  • 4-5 cups powdered sugar

 

 

Preparation:

For the Cupcakes:   Mix all ingredients well and fill cupcake papers 1/3 full.  (Makes 2 dozen)

 

Beat the cream cheese, cherry extract, and enough powdered sugar to make a somewhat stiff icing; using more sugar if needed.
Pipe onto the cooled cupcakes, garnish (if desired) and refrigerate until needed.

Will’s New Favorite….

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As of right now this next recipe is on the top of Will’s list.  I made this when my parents came to visit and it was easy, delicious, and could be prepared in advance!  It is more of a dessert, but if you are like me and could eat sweets anytime of the day then this could be your breakfast too!  I found a little trick if you do not have ripe bananas in the house (which I did not) and it totally worked.  If you can spare the time to ripen bananas I would suggest that, but when you have a banana bread emergency it is nice to know that there is a solution.  I will add the tip to the bottom of the page, enjoy!

* recipe can be found at Recipeboy

 

 

Raspberry-Dark Chocolate Banana Bread

Recipeboy’s Raspberry-Dark Chocolate Banana Bread

  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated white sugar
  • 4 Tbsp (1/2 stick) unsalted butter, at room temperature
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/3 cup plain low fat yogurt
 (I could only find low-fat greek yogurt and it worked great)
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chunks or chips
  • 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

 

 

Preparation:

Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

 
In a medium bowl, whisk together the flour, baking soda and salt.

 
In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty

 
Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

 

 

Note:

How to quickly ripen bananas – Preheat oven to 350º. Place whole bananas (peel & all) on baking sheet and bake for 15-30 minutes.  You will start to smell them and take out when bananas are black and soft to the touch.