Best ever chocolate cake recipes - olive Triple chocolate caramel cake This beautiful chocolate caramel cake is what’s known as an ‘ombre’ cake; each layer sports a different shade, using dark chocolate, milk chocolate and caramel. Easiest ever chocolate fudge cake Super easy and quick to make, this gooey number is perfect for when you need to bake a last-minute treat for a special occasion. Fallen chocolate truffle cake with amaretto cream An extremely smooth, flourless chocolate cake similar to the consistency of a chocolate torte. Rich chocolate cake Dense, sticky and decadent… just what we want in a chocolate cake. Best ever chocolate layer cake We have the recipe for the best ever chocolate layer cake and it’s easier than you would expect… simply make the chocolate cake mixture, divide into four layers, and sandwich together with dollops of icing. Pistachio and chocolate stripe cake This pistachio and chocolate stripe cake is a delicious combination of flavours and it looks fantastic – a real show-stopper. You might also like
Mudslide and Brownie Trifle | Bakers Royale - StumbleUpon Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream. Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds. Mudslide and Brownie Trifle Have I told you, I sorta have a thing for mudslides? Yeah, it might or might not be a slight obsession, but let’s not get all analytical here. Along with my mudslide distraction, can you sense a run here? A few notes: If booze in desserts is not your thing, skip it.Too short cut this recipe, you can use boxed pudding. Mudslide and Brownie Trifles Serves 7-8 (in 6.5oz glasses) Ingredients: Chocolate Pudding with Kahlua Layer: 1/3 cup cornstarch1/2 cup granulated sugarPinch of salt3 cups cold whole milk3/4 cups dark chocolate, chopped1/2 cup plus 4 tablespoon of Kahlua1 tablespoon vanilla extract Vanilla Pudding with Bailey’s Irish Cream Layer: Brownie and Almond Layer: Instructions: 1. Assembly:
Rainbow Cake | Love and Olive Oil - StumbleUpon For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls. Let cakes rest in pans for 3 minutes.
Chewy Chocolate Chip Cookies Recipe | Food Network Kitchen | Food Network Watch how to make this recipe. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Using a small scoop or tablespoon, drop level tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart. Good Ol' Homemade Brownies & Buns In My Oven - StumbleUpon This may be a cooking blog, but I find myself sharing some of my deepest, darkest secrets (never having tried oatmeal before, for instance) here. So far you all have accepted me and all the horrible things I’ve kept hidden for years and years. I can only hope that you will continue to stand by my side as I reveal this next bit of private information about myself. I prefer my brownies to be made from a box mix. I’m sorry, okay? Except, well, I’ve recently discovered a brownie recipe so beautiful and delicious and rich and fudgy and chocolatey and oh goodness, I should just go ahead and admit it. Just go ahead and scroll back up there and look at those brownies! This recipe starts out by melting butter and sugar together in a sauce pan, and I know, there are lots of one bowl brownie recipes out there, but these guys are worth the extra dirty dish. You’ll need to prepare yourself for this next part. Alright, so one lick won’t hurt anyone. Look! Print Save Ingredients: Directions: Brookies!
Oreo and Peanut Butter Brownie Cakes So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com
chocolate ooey gooey cake | i am baker Enjoying a rich, chocolate, ooey-gooey cake has never been easier! This semi-homemade recipe was handed down from a very wise & frugal Grandma! I just posted the buttery Ooey Gooey Butter Cake a couple days ago. One thing I do absolutely love about this dessert is the texture. Ingredients 2 sticks (226g) butter, melted1 pkg chocolate cake mix3 eggs (one egg for bottom cake layer THEN two eggs for filling layer)1 (8-ounce) package cream cheese, softened1/4 c (31g) cocoa powder16 oz confectioners sugar1 tsp. vanilla extract Instructions Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3inch round cake pan OR 9x13 dish. 5 Unwritten Rules for Ooey Gooey Cake Success: Make sure you prepare your pan correctly. Room temperature ingredients is a good idea. Don’t under mix ingredients. Pan size matters. You are not limited by the flavors in the recipe! Did you know the “magic” version of this recipe? This cake is very rich and a little will go a long way. Enjoy! meet Amanda
Recipes, Cooking Tips, Food Advice and Menus - KitchenDaily Mint Chocolate Cake | i am baker filed under: Chocolate Cakeson December 3, 2018 One of my favorite things about cooler temperatures is all things mint (or peppermint). We add that glorious flavoring to hot cocoa, to brownies, to cookies, and most definitely to cakes! This Mint Chocolate Cake is quite possibly the best one I have ever had! This Mint Chocolate Cake is four amazing layers of dark chocolate cake with a delicate mint buttercream in between each layer. The cake is covered in chocolate buttercream and topped off with a mint green chocolate curl. I have to tell you if you are a mint fan, this is the cake for you. Let’s talk a little bit about those curls. The Chocolate Buttercream is so glorious it may ruin you for all other frostings! This cake is SO moist and so flavorful, you are going to want to make it again and again. One of my favorite things about cooler temperatures is all things mint (or peppermint). Course: Dessert Cuisine: American Keyword: cake, chocolate cake, mint chocolate cake Author: Amanda
Pumpkin Monkey Bread | Sugarcrafter - StumbleUpon September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. Making monkey bread has always brought with it feelings of nostalgia for me, which makes it one of my favorite sweets to share with family and friends. In fact, the day after I made it, I invited a good friend over so that I could share it with her, along with some apple cider – a lovely way to spend an autumn afternoon, if you ask me! For the dough: 3 1/4 cups flour, plus extra for kneading1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves2 Tbsp unsalted butter, melted1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: Cover and let rise until doubled in size, about an hour.
Sandy's Chocolate Cake Recipe: How to Make It Roasted Tomato Soup with Bacon, Cheese & Orzo - Sass & Veracity — S... My meager pot of tomato plants has finished producing and been cut back to a few stalks jutting from the dark soil they’ve been planted in since May, waiting for me to pull them up. But I’m lucky to have friends whose plants are still producing and thankfully willing to share. The challenge for me at times is knowing what to do with them because my own plants have rarely produced more than what we can eat in a salad. Into the freezer they go — stems and all. I’ll have to blame my need to use some of my frozen homegrown tomato stash on this Irish Blue Cheese and Tomato Soup recipe from Soup Chick. I love a good food experiment, don’t you? Roasted Tomato Soup with Bacon, Cheese & Orzo Recipe Ingredients Directions Place whole tomatoes on a rimmed baking sheet covered with parchment and drizzle olive oil over. Recipe Notes: The smaller yellow and orange tomatoes weren’t used in this recipe, but they could have been. More Tomato Soup Recipes: Sprouted Kitchen – Roasted Tomato Soup