German Chocolate Fudge Pie

There is absolutely nothing to dislike about this pie. Unless you dislike chocolate, coconut, or pecans, and then we have problems. This German Chocolate Fudge Pie consists of a fudgy, chocolate, brownie-like filling on top of a buttery pie crust, and the icing on the pie is coconut pecan frosting. Delicious perfection.

Ingredients: Chocolate Fudge Pie (adapted very slightly from here)

1 nine-inch pie crust

1 and 1/2 cups granulated sugar

3/4 cup unsweetened natural cocoa powder

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup half-and-half

1/4 cup unsalted butter

4 ounces German chocolate

2/3 cup semi-sweet chocolate chips

2 large eggs

3 large egg yolks

Coconut Pecan Frosting (from here)

1 (14oz) can condensed milk

3 large egg yolks

1/2 cup salted butter

1 and 1/2 cups flaked coconut

1 cup roughly chopped pecans

Recipe: Chocolate Fudge Pie

Preheat the oven to 350F.

In a large bowl, whisk together the sugar, cocoa powder, flour and salt.

In a medium saucepan, melt together the half-and-half, butter, and chocolate, over medium heat, until smooth.

Let it cool slightly while you mix the eggs into the dry mixture. Then mix in the chocolate batter until smooth and well-combined.

Pour into the pie shell and bake for about 45 minutes, or until cracks start appearing on top of the pie.

Cool before serving.

Coconut Pecan Frosting

In a large saucepan over low heat, stir the condensed milk, eggs, and butter until the mixture has thickened and is slightly bubbly.

Take off heat and mix in the flaked coconut and pecans. Let come to room temperature before putting on the pie.

Enjoy!

 

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Red Velvet Roll Cake

 

 

I just wanted to show you this cake and where I got the recipes from. It’s a gorgeous red velvet cake roll with the best cream cheese frosting. You’ll want to make this at least everyone Valentine’s Day.

I used this cake recipe and this recipe for cream cheese frosting.

Enjoy!

Spicy Flourless Chocolate Cake

Well, it’s almost February. So it’s almost Valentine’s Day which means I have an excuse to decorate this cake in pink and marshmallows and sprinkles. Underneath all the glitz this cake happens to be very, very dark and chocolatey with the warm heat of cinnamon and cayenne pepper. The spicy ganache and the mascarpone cream perfectly complement the cake.

Ingredients: Cake

2 and 1/4 cup dark chocolate chips

3/4 cup unsalted butter

5 large eggs, cold

1 cup granulated sugar

1 teaspoons vanilla extract

2 tablespoon water

1/4 teaspoon salt

1/4 cup unsweetened natural cocoa powder

1 teaspoon cinnamon

1/4 teaspoon cayenne pepper

Spicy Ganache

9 ounces dark chocolate, chopped

1 cup heavy cream

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

Mascarpone Whipped Cream

8 ounces mascarpone cheese

1 cup heavy whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract

Recipe: Cake

Preheat the oven to 300F. Grease a 9″ round springform pan and line it with parchment paper. Dust with cocoa powder.

Melt the chocolate and butter in a medium metal bowl set in a skillet of simmering water, stirring until smooth.

Remove bowl from heat and let cool slightly.

Combine the eggs, sugar, vanilla, salt, and water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes.

Gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds.

Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, about 40 minutes. Don’t overcook. Let cool in the pan on a rack for 30 min.

If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake.

Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine.

Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least overnight.

Spicy Ganache

Put chopped chocolate into a medium bowl.

In a saucepan bring the cream and spices to a simmer then pour over the chocolate.

Let stand for a minute before whisking until smooth.

Mascarpone Whipped Cream

Beat all ingredients together on medium-high speed until thick but fluffy.

Enjoy!

Chocolate Glazed Almond Cupcakes

Ohmigod. I cannot believe how perfect these cupcakes are. These cupcakes are fancy cupcakes, like, wedding worthy cupcakes. They have the moistest golden almond cake you will ever have (seriously) and are topped with a rich dark chocolate ganache. Perfection.

Ingredients: Almond Cupcakes (the tiniest bit adapted from here), makes 18

1 and 1/3 cups granulated sugar

7 ounces almond paste

1 cup all-purpose flour, divided and spooned in and leveled

1 cup unsalted butter, room temperature, cubed

1 and 1/2 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon almond extract

6 large eggs, at room temperature

Chocolate Ganache Glaze

1 and 1/3 cups chocolate chunks

1 cup heavy cream

Recipe: Almond Cupcakes

Preheat the oven to 325F. Line 1 1/2 cupcake tins with liners.

In a food processor, grind the sugar, almond paste, and 1/4 cup of flour until the mixture resembles sand.

In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt.

To the almond mixture add the butter and the vanilla and almond extracts, then process until the batter is smooth and creamy.

Add the eggs one at a time, processing a little in between. After you add all the eggs, the mixture might look curdled- that’s okay.

Transfer the batter to a bowl and mix in half of the flour mixture Stir in the other half until the dry ingredients are just incorporated.

Spoon the batter into the prepared cupcake tins and bake for about 30 minutes, or until the top is a deep golden brown.

Let cool before dipping in the ganache.

Chocolate Ganache Glaze

Put the chocolate in a medium bowl and set aside.

Pour cream into a small saucepan over medium heat. When the cream comes to a simmer pour over the chocolate and whisk until smooth.

Let sit the ganache for 20 minutes before dipping the cupcakes unto it.

 

 

Enjoy!

White Chocolate Christmas Tree Cakes

I love these cakelets! Soft and fluffy cake delicately flavored with white chocolate coated in green candy melts and covered in sprinkles; the perfect amount of softness and crunch. These are the perfect Christmas Eve dessert!!

Ingredients: White Chocolate Cakes (adapted from here)

2 (4 oz.) white chocolate baking bars

2 and 1/4 cups all-purpose flour

2 and 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons unsalted butter, cold and cubed

1  and 1/3 cups granulated sugar

4 large eggs, room temperature

1 and 1/2 teaspoons buttery vanilla bakery emulsion

1/2 cup + 2 tablespoons whole milk

1/2 cup + 2 tablespoons full-fat sour cream

Green Candy Melts

Sprinkles

Recipe: White Chocolate Cakes

Preheat the oven for 350F. Grease a silicon Christmas tree pan with Bakers Joy.

Melt chopped chocolate in a double boiler and let cool for ten minutes.

Whisk together flour, baking powder, a baking soda and salt; set aside.

Cream butter and sugar for 3-4 minutes until light and fluffy.

Add eggs one at a time, and buttery vanilla bakery emulsion, beating after each addition.

Stir together the milk and sour cream.

With mixer on low speed, alternately add flour mixture and sour cream/milk, mixing until just combined.

Gently mix in white chocolate.

Fill Christmas tree pans about 3/4 of the way through. You will need to do this twice.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Release cakes from molds after cooling and chill in fridge for at least 30 minutes before rolling in melted candy melts and decorating in sprinkles.

Enjoy!

 

 

 

Peppermint Mocha Cake

This cake is. so. good. A deeply chocolaty mocha cake with smooth, fluffy, and almost whipped cream like peppermint frosting. I decorated the cake with mini candy canes, peppermint pop rocks, and peppermint rolled wafers. It’s perfect for Christmas.

Ingredients: Mocha Cake

2 cups granulated sugar

1 and 3/4 cups all-purpose flour

3/4 cup natural unsweetened cocoa powder (I used Hershey’s Special Dark)

1 tablespoon espresso powder

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon salt

2 large eggs, room temperature

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling coffee

Espresso Syrup (I omitted the rum)

Peppermint Flour Frosting (adapted slightly from here)

5 tablespoons all-purpose flour

1 cup whole milk

1 teaspoon peppermint extract

1 cup unsalted butter

1 cup granulated sugar

Recipe: Mocha Cake

Heat oven to 350F. Grease, line with parchment paper, and flour two 6-inch round baking pans.

Stir together sugar, flour, cocoa, espresso powder, baking powder, baking soda and salt in large bowl.

Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Beat in boiling coffee. Pour batter into prepared pans- you will have left over!

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes. Then remove from pans to wire racks. Cool completely before brushing on syrup.

Peppermint Flour Frosting

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, almost like a paste.

Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step.

Stir in the peppermint extract.

While the mixture is cooling, cream the butter and sugar together until very light and fluffy, about four to six minutes.

Then add the completely cooled milk/flour mixture and beat heavily. If it looks separated, you haven’t beaten it enough! Beat it until it all until it almost resembles whipped cream, about six minutes.

Enjoy!

 

Peppermint Patty Cupcakes

These are definitely the best cupcakes I’ve ever eaten. Moist, fluffy, and deeply chocolaty cupcakes stuffed with a peppermint patty and topped with the fluffiest peppermint buttercream. The chocolate cupcake is my favorite recipe ever. They are perfect for the Christmas season. I decorated them with York Peppermint Patty Pieces and Mini Peppermint Patties. So good!!

Ingredients: Chocolate Peppermint Patty Cupcakes (slightly adapted from here)

3 ounces bittersweet chocolate, finely chopped

1/3  cup Dutch-processed cocoa powder

3/4 cup hot coffee

3/4  cup bread flour

3/4  cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons vegetable oil

2 large eggs, room temperature

2 teaspoons white vinegar

1 teaspoon vanilla extract

12 peppermint patties

Peppermint Frosting (adapted from here)

1 an 1/2 cups + 2 tablespoons unsalted butter, softened and cubed

3 cups powdered sugar, sifted

3 tablespoons whole milk

1/2 teaspoon peppermint extract

1/8 teaspoon salt

Recipe: Chocolate Peppermint Patty Cupcakes

Preheat oven to 350F and line a muffin tin.

Place the chopped chocolate and cocoa powder in a medium bowl.

Pour the hot coffee over the chocolate/cocoa mixture and stir until smooth; refrigerate the mixture for 20 minutes.

Whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth.

Slowly add the flour mixture and stir until smooth.

Place about 3 tablespoons of batter into each liner and top with a peppermint patty.

Bake until the cupcakes are set and just firm to the touch, about 19 minutes.

Peppermint Frosting

Beat butter for 8 minutes on high speed.

Add remaining ingredients and mix on low speed for 1 minute, then on medium-high speed for 6 minutes.

Enjoy!

Chocolate Chip Banana Bread

This is the best banana bread I’ve ever had. It’s soft, moist, stuffed full of chocolate chips, and had a perfect crunchy golden top. To make it even better, you don’t even have to use a mixer. This is the perfect thing to make when you have a bunch of brown bananas or some chocolate chips.

Ingredients: Chocolate Chip Banana Bread

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

1/2 cup dark brown sugar

1/2 cup granulated sugar

3 bananas, pureed

1 teaspoon vanilla extract

2 large eggs, room temperature

2 cups semi-sweet chocolate chips

Recipe: Chocolate Chip Banana Bread

Preheat oven to 350 and grease an 8 inch loaf pan.

In a small bowl, stir together the dry ingredients.

In another bowl, mix together the sugar and butter.

Beat in the eggs and banana puree until just mixed together.

Gently fold in the dry ingredients.

Mix in the chocolate chips.

Bake for 55 minutes or until a toothpick comes out clean.

Enjoy!

Gooey Chocolate Toffee Coconut Bars

My awesome aunt Wendy sent me a recipe she thought I would like for Hershey’s “Rich Chocolate Chip Toffee Bars” I made them and they were amazing! I changed a few things, but that’s the good thing about this recipe- it’s infinitely adaptable!

Ingredients: Gooey Chocolate Coconut Pecan Bars (adapted slightly from here)

2 and 1/3 cups all-purpose flour

2/3 cups dark brown sugar

3/4 cup salted butter, room temperature

1 large egg, slightly beaten

1 cup dark chocolate chips

1 cup milk chocolate chip

1 cup coarsely chopped pecans

1 can (14oz) sweetened condensed milk

1 and 1/3 cups toffee bits

1/2 cup sweetened coconut flakes

Recipe: Gooey Chocolate Coconut Pecan Bars

Preheat the oven to 350F and grease a 9×13 pan.

In a large bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs; add the egg and beat well.

Stir in 1 and 1/2 cups of the chocolate chips and all of the nuts. Set aside 1 and 1/2 cups of the mixture.

Press the remaining crumbs on the bottom of the prepared pan and bake for ten minutes.

Pour condensed milk over the hot crust. Set aside 1/4 cup of toffee bits, and sprinkle the rest over the crust along with the rest of the chocolate chips, crumb mixture, and coconut flakes.

Bake 25-30 minutes, or until the top is golden brown. Top with remaining toffee bits.

Enjoy!

Nutella Frosted Chocolate Sugar Cookies

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

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!

Enjoy!