foodlikecake

Month: October, 2014

Nutella Frosted Chocolate Sugar Cookies

Best. Cookies. Ever. The best chocolate sugar cookies ever topped with soft, fluffy, clouds of Nutella buttercream. Perfection!

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You need:

1/2 batch of these chocolate sugar cookies

Ingredients: Nutella Frosting

1/2 cup salted butter, softened

1 jar Nutella

1 cup powdered sugar

1/4 cup heavy cream

Recipe: Nutella Frosting

Whip softened butter until light and fluffy, about two minutes.

Beat in Nutella until thoroughly combined.

Mix in powdered sugar and then slowly beat in heavy cream.

Spread on cookies and chill!

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Enjoy!

 

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Candy Corn Peanut Butter Potato Chip Cookies

Okay, these don’t actually have any real candy corn in them but they do have those mini candy corn creme bars Hershey has. Which are, by the way, delicious. The ingredients in these cookies may not seem to go together but they really, really do. Candy corn is known to go with salted peanuts and I think candy corn is perfect with potato chips so they are perfect! Also, these cookies are soft, chewy, and thick (i.e. PERFECTION)

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Ingredients: Candy Corn Peanut Butter Potato Chip Cookies

1/4 cup unsalted butter, room temperature

1/4 cup peanut butter (I used homemade)

1/2 cup light brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 and 3/4 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon half and half

1 cup crushed potato chips

1 cup chopped candy corn white chocolate

Recipe: Candy Corn Peanut Butter Potato Chip Cookies

Preheat oven to 350F.

Cream butter, peanut butter, and both sugars until light and fluffy.

Beat in egg and vanilla until creamy.

Slowly mix in dry ingredients.

Add in half and half.

Mix in the potato chips and chocolate.

Scoop them onto two baking trays using a medium cookie scoop. Bake for 14 minutes.

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Enjoy!

Halloween Cake [Pumpkin-Marshmallow-Chocolate]

I know this cake isn’t nearly as “elegant” as the previous one I posted, but I promise you it’s just as good. Three layers of dense, spiced pumpkin cake filled with fluffy homemade marshmallow cream (!) and chocolate frosting. Perfect for Halloween and all other occasions.

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Ingredients: Pumpkin Cake (adapted from here)

1 (15-0unce) can pumpkin puree

4 large eggs

1 cup vegetable oil

2/3 cup water

1/2 teaspoon vanilla extract

3 cups granulated sugar

3 and 1/2 cup all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon apple pie spice

1/4 teaspoon ginger

Homemade Marshmallow Fluff

Two Batches of this Chocolate Frosting

Recipe: Pumpkin Cake

Preheat oven to 350F.

Grease and flour three 8-inch round cake pans.

In a large bowl, combine first 6 ingredients.

In a separate bowl, whisk together the next 6 ingredients.

Pour the dry mixture into the wet batter and mix until barely combined.

Pour evenly into prepared pans. Bake about 40 minutes, or until a toothpick comes out clean.

Let cool on wire rack.

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Enjoy!

Orange Chocolate Cake

Oh. My. God. I cannot believe how good this cake is. A soft, moist cake full of orange flavor covered in a rich, deep, shiny, chocolate ganache. This cake is perfection for any occasion ever.

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Ingredients: Orange Sour Cream Cake (slightly adapted from here)

1 cup butter, softened

1 and 1/4 cups granulated sugar

4 large eggs, separated

1/4 cup orange zest

1 tsp vanilla (or 1 teaspoon buttery vanilla dough emulsion)

2 cups all-purpose flour

1 and 1/2 tsp baking powder

1 and 1/2 teaspoon baking soda

1/2 tsp salt

1 and 1/2 cups full-fat sour cream

Orange Syrup

1 cup fresh squeezed orange juice

1 cup granulated sugar

Chocolate Ganache (from here)

1 cup heavy whipping cream

9 ounces finely chopped chocolate

1 tablespoon corn syrup

Recipe: Orange Sour Cream Bundt Cake

Preheat oven to 325F.

Grease a 9-inch tube pan; dust with flour. Set aside.

In large bowl, beat butter with 1 cup of the sugar until light and fluffy; beat in egg yolks, 1 at a time, beating well after each.

Beat in orange zest and vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream.

In separate bowl and with clean beaters, beat egg whites until frothy; beat in remaining sugar, 1 tbsp at a time, until stiff peaks form. Fold one-third into batter; fold in remainder. Scrape into prepared pan; smooth top.

Bake until toothpick inserted comes out clean, about 1 hour. Let cool in pan on rack for 20 minutes. Turn out onto rack.

Orange Syrup

Boil orange juice and sugar together, and then simmer on medium-low until syrup reduces.

Let cool for 5 minutes. Poke holes liberally in cake and brush syrup over.

Chocolate Ganache

For the glaze, place heavy cream in a large microwaveable bowl. Heat in the microwave at 40 second intervals until very hot but not boiling. Stir in chopped chocolate. Let stand for 3 minutes then begin gently stirring mixture. When chocolate and cream are thoroughly mixed and smooth, add corn syrup. Stir until combined.

Transfer to a 4-cup measure with a pour spout and pour glaze over entire surface of the cake. Allow the cake to stand until the glaze dripping subsides.

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Enjoy!