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Archive for the ‘Dessert’ Category

Cake

I just decided to pop out of the woodwork and let you all know that I LOVE cake. I had to share this blog with you because every cake on here looks so unbelievably tasty. As in, I’d like to buy the ingredients TODAY and make them all. Click here to begin the deliciousness.

Enjoy.

 

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How awesome does this look??

And believe it or not, it tastes even better. This pie is melt-in-your mouth amazing. And not only is it amazing, but it’s super duper easy, especially if you don’t bother making a pie crust from scratch. Honestly, the filling is the real star of this pie, so go ahead and buy refrigerated pie crust. Do it.

This is a Nestle recipe, which I came across on Our Best Bites. They have more and better photos than I do, so check it out if you want to drool at your computer. My favorite line of theirs which I have to repost:

You never know when you’ll need to take someone a cookie pie.

I see that now. True, so very true.

So without further ado, I give you the rich, delicious, knock-your-socks-off chocolate chip cookie pie.

Chocolate Chip Cookie Pie (Recipe found here)

  • 1 unbaked 9-inch pie crust, homemade or store-bought.
  • 2 large eggs
  • 1/2 C flour
  • 1/2 C white granulated sugar
  • 1/2 C packed brown sugar
  • 3/4 C real butter, softened (1 1/2 sticks) [Note: OBB emphasizes the importance of using real butter to avoid ending up with a runny pie. I used Imperial sticks because it was all I had, and my pie turned out just fine. So if you have those, you’ll be okay.]
  • 1 C semi-sweet chocolate chips
  • 1 C chopped pecans (optional)
  • Vanilla ice cream, or sweetened whipped cream for serving (if desired)
  • Chocolate sauce for serving (if desired)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes (mine only took 50 minutes) or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream and drizzle with chocolate sauce if desired.

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This is an EASY, absolutely delicious cake. It’s great for dessert or breakfast, perfect with coffee or a tall glass of milk. Between two layers of cake batter lies a ribbon of cinnamon goodness with pecans, all topped with a light glaze that really takes this cake to another level. It is moist and delicious, with quite a few different textures to make your mouth happy. MANY thanks to Peabody at Culinary Concoctions by Peabody for this great recipe!

Cinnamon Bun Cake (Recipe found here, originally from BettyCrocker.com)

1 box yellow cake mix
2/3 cup vegetable oil
4 eggs
1 cup sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
2 tsp ground cinnamon (I used heaping teaspoons)

1 cup powdered sugar
1 TBSP milk (or more for thinner glaze)
1 tsp vanilla

Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13×9-inch pan, or spray with baking spray with flour.

In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.

In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. (This is tricky – I spread it as best I could, then swirled it around with a knife a bit)

Bake 44 to 48 minutes or until deep golden brown.

In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake.

Cool completely, about 1 hour. Store covered at room temperature.

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No picture – but you know what banana bread looks like.

This bread (Or cake? No, that adds calories. Bread it is) is SO good. And super easy. You don’t have to get out the mixer, all you need is a bowl and a spoon. The original recipe makes 2 loaves, but I halved the recipe and baked it in a mini-bundt pan (adorable). I also used a bit more banana than the recipe called for, and it was fantastic.

Here’s my single-loaf version:

Easy Banana Bread (Original recipe here)

  • 1 3/4 cups flour
  • 1 1/2 cups sugar
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 2 eggs
  • 1/3 cup water
  • 1/2 cup vegetable oil
  • 3 medium overripe bananas, mashed

Preheat oven to 350 degrees. Grease a loaf pan or mini (half-size) bundt pan.

Combine all ingredients in large mixing bowl (I mashed the bananas in the bowl first, added eggs and beat a little bit with a fork, then added everything else).

Pour batter into prepared pan.

Bake 45 min-1 hour or until toothpick/knife comes out clean.

Cool on wire rack for at least 15 minutes before turning bread out onto tray. Cool completely before slicing, if you can stand it.

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Sorry for the not-great photo. I was kind of impatient.

I really enjoy making this cake. It’s moist, soft, and especially good with Dutch-process (dark) cocoa powder, which I didn’t have when making this particular one, but still good nonetheless. It’s easy, plenty chocolatey, and doesn’t use eggs, so if you’re out of eggs, this is the cake for you!

The particular frosting I used on this one was kind of a throw-together-whatever-I-can-find frosting, and I wasn’t in love with it so I won’t attempt to give you a recipe. I will, however, direct you to David Lebovitz’s Ganache Frosting, which I have used on this cake and was delicious. [I’m sure his Devil’s Food cake is superb as well… I’ve just never made it]

This can be made as a layer cake, a sheet cake, cupcakes, whatever you prefer! Just adjust baking times accordingly.

Chocolate Crazy Cake

  • 3 cups flour
  • 2 cups sugar
  • 2/3 cup cocoa
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 cups water
  • 1 cup vegetable oil
  • 1/4 cup white vinegar
  • 4 tsp vanilla

Preheat oven to 350 degrees.

Mix dry ingredients in a large bowl with a whisk. Combine wet ingredients in separate bowl.

Pour wet ingredients into dry ingredients, mixing with a whisk until incorporated.

Transfer to greased cake pan(s) or lined cupcake pan. Bake at 350 degrees for 25-30 minutes for cakes, or 15 minutes for cupcakes.

Cool completely before frosting.

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Blackberry Pie

I’m not a huge fan of berry desserts (I know… sorry). But I do like to eat berries, and when your mother calls you and tells you she has tons of freshly picked blackberries waiting for you to come and take some home, you go and get as many as you can!

This was one of the easiest pies I’ve ever made (especially if you use store-bought pie crusts). No pre-cooking the filling, just mix, dump, and bake. It has a perfect amount of sweetness to temper the slightly-tart blackberries. And the sugar on top of the crust is just an extra plus!

Summertime, here we come 🙂

Blackberry Pie (Recipe found here)

  • 4 cups fresh blackberries
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 recipe pastry for 9″ double crust pie
  • 2 Tablespoons milk
  • 1/4 cup sugar

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.

Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

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Make. These. Today.

Do I need to say anything more? Probably not, but I will. These are SO good, and they are super easy (hello, one-bowl recipes). With only 1/4 cup of flour, they have a delectable fudgy texture and a rich chocolate taste. I think these would be a perfect dessert to serve to company with a little raspberry sauce and some fresh whipped cream.

Anna at Cookie Madness suggested cutting these twice as small as I did because of the richness, but I personally prefer a two-bite brownie rather than a one-bite brownie, and they worked great. I did take her suggestion of serving them in mini cupcake wrappers. They looked quite elegant, and everyone who tried them loved them.

Do you see this texture? Do you SEE it?? Mmmmm…

Dark Chocolate Truffle Brownies (Recipe found here)

  • 1 2/3 cups (10 oz) dark chocolate chips**
  • 3 tablespoons unsalted butter
  • 3 tablespoons water
  • 1 cup granulated sugar (7 oz)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1/4 cup unsifted all-purpose flour

Preheat oven to 325 degrees. Line an 8 inch square pan with foil and grease bottom of pan or spray with a little cooking spray.

Heat chocolate, butter and water in a large microwave-safe mixing bowl at 50% power for 2-3 minutes, stopping to stir after the first minute and at 30 second intervals thereafter. Make sure you use 50% power or the chocolate might seize.

Beat the sugar, salt and vanilla into the melted chocolate mixture with a wooden spoon. Beat in the eggs one at a time for a full minute after each addition, using an electric mixer, until smooth and glossy. Stir in the flour.

Spread the batter into the pan and bake 35-40 minutes. Do not overbake. The brownies will firm as they cool.

Cool completely or cool and chill. Lift from pan and cut into about 16 squares and then cut each of those squares into 2 or 4 pieces, depending on the size you want.

**Note from Anna: I used extra dark chips, but bittersweet would probably work just as well. I think the brownies might be a little too sweet if made with semi-sweet.

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