I had a hard time coming up with a name for these. They really fall somewhere between the categories of cake and cookie. Sturdy like a cookie but soft and thick like cake. Semantics aside, they are really delicious, especially dipped halfway in semi-sweet chocolate. Kind of like a superior version of a snack cake you might find at the convenience store. A high-end Ho-Ho if you will.Continue reading “Double Chocolate Holiday Cakes”
Well, here we are. We’ve made it to Fall 2020. I offer you this decadent Peanut Butter Cheesecake in case you need to eat your feelings.
How cute are mini bundt cakes?! These are no exception. Super cute and made with pretty good-for-you ingredients, so the indulgence is even sweeter.Continue reading “Banana Pecan Mini Bundt Cakes (Gluten-Free)”
Ella and Hailey turned thirteen last weekend, so I took the opportunity to improve my double chocolate cupcake game. In the past, they’ve been good but not great, and they needed some thought and effort beyond just using my standard chocolate layer cake recipe. I’m happy to report, the slight tweaking of ingredients and the addition of the mini chocolate chips did the trick. Super chocolatey and moist (sorry, I know moist is a cringy word for some, but there is no better synonym – I looked), they passed the Ella test with ease.
This recipe isn’t new, it’s in the post for Mom’s Chocolate Cake, but I think it deserves a page of its own. After reviewing several years of posts, I’ve decided to do some updating and refreshing. In the early years, I produced a lot of my favorite recipes, but the pictures are abysmal, and, in many instances, the ingredients lists need to be simplified. Also, as is the case here, there are frostings, sauces, dressings, etc. that I doubled up with other recipes that need to stand alone.
Rich toasted hazelnuts and the unique punch of cardamom make these cookies a perfect, not too sweet accompaniment to your morning coffee or afternoon tea. Continue reading “Hazelnut Cardamom Shortbread Cookies”
I love frosting. Don’t tell my husband or my dog but I kind of want it to be my Valentine. It shouldn’t be too fancy. I like a smooth European buttercream as much as the next person but give me a fluffy, sweet, powdered sugary American buttercream and I simply can’t stop eating it. It completes me. Continue reading “Peanut Butter Frosting”
Hi. Apparently, I took the summer (and most of the fall) off. It wasn’t planned, I’m just letting life take me where it needs to these days. Yesterday it took me to this Bourbon Pecan Pie with Dark Chocolate, just in time for a Thanksgiving post. Continue reading “Bourbon Pecan Pie with Dark Chocolate”
Happy Sunday! I’m going to open with a smallish rant as I’m currently laid up with an injured knee which has most inconveniently interfered with my past week and threatens to put a quite a damper on my upcoming plans. Continue reading “Strawberry Pie Bars with Dark Chocolate”
I have to admit I never really understood the red velvet cake obsession. I mean, a touch of cocoa in the cake and red food coloring? Why ruin what could be a perfectly good chocolate cake? Continue reading “Red Velvet Cupcakes”