Chocolate Pecan Pie

This pie is a staple at our family Thanksgiving dinners every year. It's on an old recipe card and I'm not sure where it came from. The recipe says you can use Baker's brand German's Sweet Chocolate or Semi-Sweet. It also calls for pecan halves. I don't like to use pecan halves in pies. I prefer pieces because halves are harder to cut through, and I just like them smaller. You can use a store-bought crust or whip up one of your own like this.

Chocolate Pecan Pie

Mom

1 package (4oz) semi-sweet baking chocolate, broken into pieces

2 TBSPs butter or margarine

1/3 cup sugar

1 cup light corn syrup

3 eggs, slightly beaten

1 tsp vanilla

1 1/4 cups pecan pieces

1 unbaked 9-inch pie crust

1. Preheat oven to 350.

2. Microwave chocolate and butter (or margarine) in a microwave-safe bowl on high power for 1-2 minutes or until butter is melted, stirring halfway through. Stir until the chocolate is completely melted.

3. Stir in sugar, corn syrup, eggs, and vanilla until well blended. Stir in pecans. Pour into crust.

4. Bake for 50-60 minutes or until the filling is firm 2 inches from the edge. Cool on a wire rack.

Makes 8 servings. 

Coconut Cream Pie

This pie is so good! One of my favorites! I've adapted the original recipe to my liking by omitting shredded coconut from the filling. I don't like to chew my creamy custard filling, but if that is your thing, you can add up to 1 cup of sweetened shredded coconut when you add the butter and extracts. This pie is a little time-consuming to make, but so worth it! It's best to plan ahead and make this in stages. I make my pie dough, roll it out, put it in the pie pan, and refrigerate it overnight. I also toast my coconut the day before. The next morning, I blind bake it and let it cool. Then I make the filling in the early afternoon and put the pie in the refrigerator to make sure it has plenty of time to cool before dessert time. While it's chilling, I make the whipped cream. Go ahead and give it a try! You won't regret it!

Coconut Cream Pie

adapted from sallysbakingaddiction.com

Pie

1 COLD unbaked pie crust in a pie pan

4 large egg yolks

1/4 cup cornstarch

1 (14 ounce) can of coconut milk

1 cup half and half

2/3 cup sugar

1/4 tsp salt

2 TBSPs unsalted butter, softened

1 tsp vanilla extract

1/2 tsp coconut extract

Topping

1/4 cup sweetened shredded coconut for garnish

1 cup heavy whipping cream

1/4 cup powdered sugar

1/2 tsp coconut extract

1. Blind bake your crust: You need to start with a cold crust to prevent it from shrinking in the oven. If your crust isn't cold, refrigerate for 30 min before continuing. Preheat oven to 375°F. Carefully line the pie dough with parchment paper, then add some pie weights or dried beans on top of the parchment paper to weigh it down.  Bake until the edges are starting to brown 15-16 min. Remove pie crust from the oven and carefully lift the parchment paper (with the weights) off of the crust. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 15 more minutes. Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

2. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the butter, vanilla, and coconut extract. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

3. Toast the coconut: Preheat oven to 350°F. Spread the 1/4 cup of shredded coconut onto a small baking sheet. Bake for about 10 minutes until golden. 

4. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and coconut extract on medium-high speed until peaks form, about 3-4 minutes.

5. Pipe or spread the whipped cream on top. Garnish with toasted coconut. Chill the pie uncovered for up to a few hours or you can serve it immediately. Cover leftovers and store in the refrigerator for up to 5 days.

3 Layer Chocolate Cake with Peanut Butter Frosting

This is the chocolate cake I like to make when my kids request it for their birthdays. It's the Hershery's recipe but for 3 layers instead of 2. My 13yo has some variation of a peanut butter and chocolate every year for his birthday! This was my first time trying this frosting and ganache drip and I love how it turned out. I fancied it up with a bunch of PB candy and cookies on the top.

3 Layer Chocolate Cake with Peanut Butter Frosting

adapted from Hershey's Perfectly Chocolate Cake

Cake

3 cups sugar 

2 3/4 cups + 1 TBSP flour 

1 cup + 2 TBSPs unsweetened cocoa powder 

2 1/4 tsp baking powder 

2 1/4 tsp baking soda 

1 1/2 tsp salt 

3 large eggs 

1 1/2 cups buttermilk 

3/4 cup canola oil 

3 tsps vanilla extract 

1 1/2 cup boiling water

1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.

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

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

4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

5. Bake 30 to 35 minutes

Peanut Butter Frosting

adapted from sugarspunrun.com

1 1/2 cups butter softened to room temperature 

1 1/2 cups creamy peanut butter 

4 1/2 cups powdered sugar 

1 1/2 tsps vanilla extract 

3/4 tsp salt 3 TBSPs milk

1. Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.  

2. Gradually (about 2 cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. 

3. Mix in vanilla extract and salt.

4. With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.  

5. Spread or pipe frosting onto completely cooled cake.

Chocolate Ganache Drip (optional)

adapted from loveandsugar.com

6 oz (1 cup) semi sweet chocolate chips

1/2 cup heavy whipping cream

1. Add the chocolate chips to a medium sized bowl and set aside.

2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. Remove from the microwave just before it bubbles up.

3. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.

4. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

5. Allow ganache to cool for about 10 minutes.

6. Using a squeeze bottle or a spoon make drips around the top edge of the cake. Spread rest of ganache on the top of the cake.

Garnish with all kinds of PB treats!

Chocolate Yule Log with Mascarpone Cream Filling and Peppermint Meringue Mushrooms

 This year was just the worst. I decided the worst year deserved a special dessert to follow Christmas dinner, so I made my first ever Yule log aka bûche de Noël. A Yule log is a thin sponge cake rolled up with a cream filling and decorated to look like an actual log. I based my creation on a couple different recipes, and have combined them here just in case I endeavor to make this again or even turn it into a yearly tradition. I made this over 2 a day period. The first day I made the cake and filling, rolled it up, covered it, and refrigerated it overnight. I also started the cranberry and rosemary garnish. The next day I made the frosting and mushrooms, finished the garnish, and assembled everything. It's quite a time consuming dessert, and I had a few little helpers which was nice. I absolutely love how it turned out. It might be the most beautiful dessert I've ever made. See a few helpful notes and more pictures following the recipe. 

Chocolate Yule Log with Mascarpone Cream Filling and Peppermint Meringue Mushrooms

adapted from lifeloveandsugar.com and allrecipes.com

Cake

3/4 cup all-purpose flour

1/3 cup Hershey’s Special Dark cocoa powder

1 tsp baking powder

1/2 tsp salt

4 large eggs, separated

3/4 cup granulated sugar

5 TBSPs sour cream

1/4 cup butter, melted

1 tsp vanilla extract

Filling

1 1/4 cups heavy whipping cream, cold

3/4 cups powdered sugar

1 tsp vanilla extract

1/8 tsp salt

8 oz mascarpone cheese, softened, but still chilled

Frosting

1 cup heavy whipping cream

1 cup semi sweet chocolate chips

1/2 - 3/4 cup powdered sugar

Meringue Mushrooms (Optional)

3 large egg whites

1/4 tsp cream of tartar

1/4 tsp salt

1/2 tsp peppermint extract

1 cup granulated sugar

1 TBSP unsweetened cocoa powder

4 ounces chocolate chips

Sugared Cranberries and Rosemary (Optional)

1/2 cup water

1 cup sugar, divided

1/2 cup fresh cranberries

4-5 sprigs rosemary

Cake - 

1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.

2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 

3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined. Add the sour cream, melted butter and vanilla extract and whisk together until well combined.

4. Add the dry ingredients and gently whisk together until well combined, then set aside.

5. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.

6. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. Add the remaining egg whites and gently fold together until well combined.

7. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.

8. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.

9. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.

Filling - 

1. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.

2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.

3. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.

4. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up or overnight. 

Sugared Cranberries and Rosemary -

1. Place cranberries and rosemary in small separate bowls; set aside.

2. In a medium saucepan, bring the water and 1/2 cup of sugar and to a boil. Reduce heat and simmer for 5 minutes until the sugar has dissolved.

3. Remove pan from the heat and allow to cool for 5 minutes. 

4. Pour sugar syrup over the cranberries and rosemary, dividing it evenly between bowls. Cover the bowls and refrigerate for 6 hours or overnight.

5. Drain the cranberries and rosemary from the syrup. Place the cranberries and rosemary in a large zip lock bag and add 1 cup of sugar to the bag. Toss to coat.

6. Pour the sugared cranberries and rosemary out onto a parchment lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.

Frosting -

1. To make the frosting, in a small saucepan, bring whipping cream to a simmer over medium-low heat. Add chocolate chips. Do not stir.

2. Remove from heat and let sit for 15 minutes. After 15 minutes, stir until smooth.

3. Refrigerate for 30 min.

4. Transfer to a medium sized mixer bowl. Stir in 1/2 cup of powdered sugar.

5. Mix on high speed until thick enough to spread adding an extra 1/4 cup of powdered sugar if needed.

6. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3-4 inches in length. Make the cut with a slight diagonal. Arrange logs pieces on a platter or cake stand.

7. Use some of the frosting to attach the small log to the side of the larger log.

8. Spread the remaining frosting to cover the cake.

9. Using a fork, create bark-like lines by dragging the fork from one end of the cake to the other, wiping off the extra frosting that builds up on the fork.

10. Place in refrigerator uncovered to set frosting while making meringues.

Meringues - 

1. Preheat the oven to 225°F. Line 2 cookie sheets with parchment paper.

2. In a bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and peppermint. Continue whipping until the whites hold soft peaks.

3. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.

4. Place a round tip (I used size 2A) into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses.

5. Dust the mushroom caps lightly with cocoa using a small sifter or strainer. 

6. Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely.

7. Melt the chocolate chips in a small bowl in the microwave at half power, stirring occasionally until smooth.

8. Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature covered and in a dry place until ready to decorate.

 

Decorate with mushrooms, sugared cranberries and rosemary, if desired. I even threw on a little of the extra sugar to look like snow and sprinkled some on the top. I also added some tiny pine cones. Go wild. 

Refrigerate the cake until ready to serve. 

A few notes:

1. I definitely recommend making this over a 2 day period and eating it the 2nd day. I wrote my steps in the order that I did things. Cake, filling, and start sugared cranberries and rosemary the first day. Frosting, meringues, and finish sugared cranberries and rosemary the second day. 

2. When I originally made this, I followed a recipe where the cranberries and rosemary sat overnight together in a bowl. This made the cranberries taste like rosemary, so if you want to eat the sugared cranberries, you should separate them from the rosemary (which I changed in this recipe) if not, then you can combine them in one bowl.

3. I changed the original meringue recipe from vanilla to peppermint. If you prefer vanilla meringue, use 1 tsp of vanilla extract instead of 1/2 tsp of peppermint.

4. After cutting the piece of the diagonal piece off of the log, I also cut a small slice off the other end of the large part of the log to make it look nice at both ends.

Sticky Cinnamon-Sugar Monkey Bread

 My daughter works at a sandwich shop and some nights she brings home extra bread dough. This is one of the things I like to make with that dough. It's super easy and yummy. The recipe calls for 2 pounds of frozen dough. Rhodes Bake n Serve White Bread dough works well for this. I have tried it with vanilla and butterscotch pudding and they are both great. This picture is with the butterscotch pudding. 

Sticky Cinnamon-Sugar Monkey Bread

tasteofhome.com

2 loaves (1 pound each) frozen bread dough, thawed 

1 cup packed brown sugar

3/4 cup butter, cubed

1 package (3 oz) cook and serve vanilla or butterscotch pudding mix

2 TBSPs milk

2 tsps ground cinnamon

1. Cut dough into 1-inch pieces; place in a greased 13x9 inch baking dish.

2. In a large saucepan, combine remaining ingredients; bring to a boil. Cook and stir 1 minute; remove from heat. Pour over dough pieces.

3. Cover loosely with parchment or nonstick foil. Let rise in a warm place until almost doubled, about 45 minutes.

4. Preheat oven to 350°. Bake uncovered 20-25 minutes, until golden brown . Immediately invert onto a serving plate.

Serves 16

Best Pumpkin Bread

I decided I wanted to try a new pumpkin bread recipe, but I didn't have to make a bunch of different loaves to find the best one, because there's a blogger that already does that! I read The Pancake Princess's pumpkin bread bake-off post and baked her winner. It comes from seriouseats.com and apparently is the pumpkin bread recipe for the San Francisco bakery Tartine and is actually called Pumpkin Tea Cake. It has great spice flavor and a fun crispy sugary crust on top. If you like chocolate chips in your pumpkin bread, don't be afraid to throw some in!

Best Pumpkin Bread

seriouseats.com

1 2/3 cups all-purpose flour

1 1/2 tsps baking powder

1/2 tsp baking soda

1 TBSP + 2 tsps ground cinnamon

2 tsps freshly grated nutmeg

1/4 tsp ground cloves

1 cup + 2 TBSPs pumpkin or squash puree (canned or homemade)

1 cup vegetable oil

1 1/3 cups sugar

3/4 tsp salt

3 large eggs

2 TBSPs sugar for topping

2 TBSPs pepitas (optional but highly recommended)

1. Preheat the oven to 325°F. Lightly butter the bottom and sides of a 9x5 inch loaf pan.

2. Sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

3. In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. On low speed, add the flour mixture and beat until just combined. Scrape down the sides again, then beat on medium speed for 5 to 10 seconds to make a smooth batter. The batter should have the consistency of a thick purée. Make sure not to overmix, or you will end up with a coarse, tough crumb.

4. Transfer the batter to the prepared loaf pan. Sprinkle the top evenly with half the topping sugar, then the optional pepitas, and then the rest of the topping sugar. Bake until a tester emerges clean from the center, about 1 hour

5. Let cool in the pan on a wire rack for about 20 minutes. Then invert the cake onto the rack, turn right side up, and let cool completely. Serve at room temperature. The cake will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.

Rustic Strawberry and Peach Galette

 Summer is almost over, but there's still time for summer desserts! You only need a few ingredients for this recipe. It's pretty much like a pie but an easier version with less filling. You can substitute other fruit like blackberries or blueberries and make your own creation. We like it with a scoop of vanilla ice cream!

Rustic Strawberry and Peach Galette

adapted from sallysbakingaddiction.com

1 pie crust (store bought or my recipe here)

2 cups sliced fresh strawberries

2 fresh ripe peaches, peeled, pitted and sliced

2 TBSPs sugar

1 tsp vanilla extract

1 egg beaten

1. Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you roll out the crust.

2. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

3. On a lightly floured surface, roll the pie dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.

4. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around.

5. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 TBSPs behind. Too much juice and the dough will become soggy. Brush the crust with the beaten egg and sprinkle with sugar.

6. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving. Serve warm or at room temperature. Tart tastes best on the same day it is baked. Cover and store in the refrigerator for up to 3 days.

Banana Cream Pie

I know I need to post a recipe to my blog when I keep going back to a website to look it up and make it. I've made this a few times now and we love it. I especially like how easy it is to make the custard filling. I've made some adjustments to the original recipe. I use my own graham cracker crust and I make my whipping cream as explained below. It's one of our favorite pies and it will be one of your too!

Banana Cream Pie

adapted from chef-in-training.com
1 9 inch graham cracker crust (this is the recipe I like)
¾ cup sugar
¼ cup cornstarch
2 cups half and half
4 egg yolks
3 TBSPs butter
1½ tsps vanilla extract
2 large bananas, sliced
1½ cups heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla

1. In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly until thick. Boil 1 minute and remove from heat. Stir in butter, and vanilla.
2. Pour ½ of the filling into the crust. Top with sliced bananas to cover the filling. Pour the rest of the filling over the bananas. Cover with saran wrap directly on the filling itself to avoiding a sticky film on top. Chill for at least 3 hours. Top with another layer of sliced bananas.
3. In a medium mixing bowl, beat whipping cream, powdered sugar, and vanilla at high speed until stiff peaks form. Spread whipping cream over the top of the bananas and then garnish with a few more slices of bananas. Serve.

No Bake Granola Bars

This is such a great recipe and changing things ups to make all flavors of granola bars is so fun! I've tried it with a few different kinds cereal. I especially like crushed Crispix. The PB and J version is pf course yummy. There are some ideas for add ins below, but really this is like a choose your own adventure recipe. You could even make a healthy option with some flax meal or wheat germ. Keep the add ins to 1 cup or less, but other than that go crazy. 

No Bake Granola Bars

adapted from biggerbolderbaking.com
1 1/2 cups oats, quick or rolled
1 cup rice crispy cereal or any other cereal crushed up a little bit
1/4 cup butter
1/4 cup honey
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp vanilla extract

Add in suggestions:
Raisin Nut Granola Bar
1/4 cup shredded coconut
1/3 cup chopped raisins
1/3 cup chopped nuts (toasted nuts are also great)

Peanut Butter and Jelly Granola Bar (see note at bottom)
1/3 cup peanut butter (stirred in with sugar mixture)
1/3 cup chopped peanuts
6 TBSPs your favorite jam

Chocolate Chocolate Chip Granola Bars
1/4 cup unsweetened cocoa powder (stirred in with sugar mixture)
3/4 cup mini chocolate chips

Monster Granola Bars
1/3 cup peanut butter (stirred in with sugar mixture)
1/3 cup mini m&ms
1/3 cup mini chocolate chips

1. In a large bowl, mix together the oats and cereal.
2. In a medium microwavable bowl add in butter, honey and brown sugar. Microwave this mixture for 2 minutes. It will bubble up so make sure your bowl is big enough so it doesn’t overflow. You can also do this step in a saucepan if you don’t have a microwave.
3. Add the vanilla and salt to the sugar mixture and stir. This will bubble a little bit. (If you are adding peanut butter or cocoa powder this is where you put it in. Stir the PB or cocoa into the sugar mixture) 4. Pour the sugar mixture over the oats and cereal, and thoroughly stir using a rubber spatula. Mix the ingredients together until the oats and cereal are completely coated.
5. Add in your desired mix-in. If you are adding chocolate chips or m&ms and don't want them to melt, wait a few minutes before stirring them in.
6. Press the bars very firmly into a parchment lined 9″x 9” pan. If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. You can also sprinkle on some of your add ins on top like mini chocolate chips or m&ms and press those down so they stick to the top.
7. Place them in the fridge for at least 30 minutes then cut to size.

Store in an airtight container in the fridge or on the counter. If you keep them in the fridge they will be a little hard and chewy. At room temp they will be soft.

PB and J Note: It's best to layer these bars. I have stirred the jam in and they are a little too soft this way. So press half the mixture into the bottom of your pan, then spread on your jam, and press the other half on top.

Like Levain Bakery - Dark Chocolate Chocolate Chip

If you want some big gooey chocolate cookies then this is the recipe for you. It's like the previous Levain Bakery recipe I posted that I found on modernhoney.com. They are sooo good! The recipe calls for dark chocolate baking cocoa and I bought Hershey's Special Dark cocoa powder for these cookies, which was great. It's harder to tell when these are done because you can't see if they are starting to turn brown, but I make 5oz cookies and bake them for 12 minutes and they turn out perfect. Give them a try and don't be afraid to put that HUGE blob of dough on the cookie sheet.

Like Levain Bakery - Dark Chocolate Chocolate Chip
modernhoney.com
1 cup cold butter cut into small cubes
1 cup brown sugar
1/2 cup sugar
2 eggs
1/2 cup dark baking cocoa
1 cup cake flour
1 1/2 cups flour
1 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
1 1/3 cups semi-sweet chocolate chips

 1. Preheat oven to 410 degrees. Line a large cookie sheet with parchment paper.
2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, one at a time, mixing well after each one.
4. Stir in cocoa, flours, cornstarch, baking soda, and salt. Mix until just combined to avoid over mixing. Stir in chocolate chips.
5. Separate dough into large balls (about 1/2 cup of dough or 5-6 oz) and place on prepared cookie sheet. You will fit 4 cookies on one large cookie sheet. The dough makes 8-10 extra large cookies.
6. Bake for 10-12 minutes (I bake mine closer to 12) or until golden brown on the top. Let them rest for at least 10 minutes to set.

Muddy Buddies

We love to make Muddy Buddies! You can do everything with just a bowl, microwave, and large ziplock bag, which makes this a very kid friendly recipe. Ready to eat in just a few minutes!

Muddy Buddies
chex.com
9 cups Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar

1.  Measure cereal and pour into large bowl; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Black Forest Cheesecake

My kids keep picking cheesecake as their birthday cakes this year! We had key lime and this chocolate cherry one too. I make this cheesecake the day before, and then just before serving, whip the cream and spread on the cherry topping. I use stabilized whipped cream because it holds it's shape longer, but you can use regular too.

Black Forest Cheesecake
Crust
1 1/2 cups crushed chocolate cookies (like chocolate graham crackers, teddy grahams, or oreos)
Pinch of salt
4 TBSPs butter, melted
Filling
3 packages of cream cheese
1½ cups sugar
2 TBSPs cornstarch
1 tsp almond extract
1 5.3 oz container of cherry yogurt
6 ounces of semi sweet chocolate, melted and cooled
3 eggs
Topping
1 tsp unflavored gelatin
2 tsps water
1 cup heavy whipping cream
1/4 cup powdered sugar
1 can cherry pie filling

1. Preheat oven to 300 degrees. Put the oven rack in the middle of the oven and the second rack below it. Place a 9x13 inch pan filled with 1 inch of HOT water in the oven on the bottom rack. Spray a 9 inch spring-form pan with cooking spray.
2. In a medium sized bowl mix the chocolate cookie crumbs, and salt. Add the butter and stir until evenly combined. Dump the crust mixture into the prepared pan and evenly press it down around the pan and about 1/2 inch up the sides.
3. Place 1 package of cream cheese, 1/2 cup sugar, and the cornstarch in a large mixing bowl and mix on low until creamy, scraping down the sides as needed. Add the remaining cream cheese, one package at a time, scraping down the bowl after each addition. Add remaining sugar, almond extract, yogurt, and melted chocolate, and mix on medium speed until blended, scraping down the bowl as needed. Blend in eggs, one at a time until completely blended, but do not overmix.
4. Pour the cheesecake filling onto the crust. Spread out evenly.
5. Bake on center rack for 1 hour until edges are set and only a slight jiggle in the middle.
6. Turn the oven off and open the door. Let cool in oven for 30 minutes. Then remove and let cool completely on wire rack. After it has cooled, cover the pan with plastic wrap and refrigerate until the next day.
7. When ready to eat, To make whipped cream, combine the gelatin powder and water in a small microwave safe bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp. While gelatin is cooling, beat whipping cream and powdered sugar in large mixing bowl on med-high speed with whisk attachment until soft peaks form. With mixer running, slowly pour in the room temp gelatin and continue to beat until stiff peaks form.
8. Using a piping bag with a star tip, pipe stars/swirls around the edge of the cheesecake. Spoon the cherry pie filling on top of the cheesecake in the center of the cake, and spread to the edge of the piping.

Key Lime Cheesecake

Happy National Cheesecake Day! I had a request for a key lime cheesecake as a birthday cake this month. It was awesome! I combined a few recipes and used stabilized whipped cream to hold my piping. Stabilized whipped cream has a little unflavored gelatin mixed in to help it hold it's shape. You can use regular instead. Make this the day before you want to eat it!

Key Lime Cheesecake

Crust
1 1/2 cups graham cracker crumbs (about 9 or 10 full cracker sheets)
2 TBSPs sugar
Pinch salt
5 1/3 TBSPs unsalted butter, melted
Filling
3 packages cream cheese, softened to room temperature
1 cup granulated sugar
2 TBSPs cornstarch
1/2 cup key lime juice (I use the bottled kind)
3 large eggs
Stabilized Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp unflavored gelatin
2 tsps water
Lime for garnish

1. Preheat oven to 300 degrees. Put the oven rack in the middle of the oven and the second rack below it. Place a 9x13 inch pan filled with 1 inch of  HOT water in the oven on the bottom rack. Spray a 9 inch spring-form pan with cooking spray.
2. In a medium sized bowl mix the graham cracker crumbs, sugar, and salt. Add the butter and stir until evenly combined. Dump the crust mixture into the prepared pan and evenly press it down around the pan and about 1/2 inch up the sides.
3. Place 1 package of cream cheese, 1/3 cup sugar, and the cornstarch in a large mixing bowl and mix on low until creamy, scraping down the sides as needed. Add the remaining cream cheese, one package at a time, scraping down the bowl after each addition. Add remaining sugar and lime juice and mix on medium speed until blended, scraping down the bowl as needed. Blend in eggs, one at a time until completely blended, but do not overmix.
4. Pour the cheesecake filling onto the crust. Spread out evenly.
5. Bake on center rack for 1 hour until edges are set and only a slight jiggle in the middle.
6. Turn the oven off and open the door. Let cool in oven for 30 minutes. Then remove and let cool completely on wire rack. After it has cooled, cover the pan with plastic wrap and refrigerate until the next day.
7. To make whipped cream, combine the gelatin powder and water in a small microwave safe bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp. While gelatin is cooling, beat whipping cream and powdered sugar in large mixing bowl on med-high speed with whisk attachment until soft peaks form. With mixer running, slowly pour in the room temp gelatin and continue to beat until stiff peaks form.
8. When you are ready to eat, pipe or spread the whipped cream on top, and garnish with lime zest and/or slices.
Keep covered and refrigerated

Fresh Cherry Scones with Lime Glaze

Cherries have been on sale here, so I've been making these scones! I bought a cherry pitter last week. Can you believe I've never owned one?! My 7 year old doesn't like to eat cherries because he's worried he's going to swallow the pit. Now he pits them himself (yes he makes a mess) and eats them like a pro. :) This is similar to my Blueberry Scone recipe but with self rising flour instead of all-purpose and the addition of an egg. If you want to use all-purpose flour in this recipe add 4 tsps of baking powder and 1 tsp of salt. These are made into Americanized triangles but you can also cut them into rounds if you prefer. 

Fresh Cherry Scones with Lime Glaze

4 cups self rising flour
1/2 cup butter
2/3 cup sugar
2 cups pitted, chopped cherries fresh or frozen
1 egg
1 cup milk
2/3 cup heavy whipping cream plus 1 TBSP of cream, separated

1/2 cup powdered sugar
1 TBSP fresh lime juice

1. Preheat oven to 400 degrees. Line baking sheet with baking mat or parchment paper and set aside. 2. Sift the flour into a mixing bowl. Cut in the butter using a pastry cutter or rub it in with your fingers until it resembles fine crumbs. Stir in the sugar and cherries.
3. Add the egg, milk, and 2/3 cup of cream. Stir until it comes together in a dough. Do not over mix.
4. Over lightly floured surface, knead dough a few times. split in half. Make each section of dough into a ball and flatten out dough into 8 inch circle.
5. Transfer circles to baking sheet and using a pizza cutter to cut into 8 triangles. Leave them together in the circle.
6. Brush the top of each circle with remaining 1 TBSP of cream.
7. Bake for about 20 minutes, or until scones begin turning golden brown around the edges.
8. While scones are baking, mix powdered sugar and lime juice in a small bowl. After scones have been removed from oven, drizzle glaze over the top. Serve warm.
Makes 16 large scones

Zucchini Cake

It's just the beginning of May and our garden is busting out the zucchinis! We planted yellow squash this year too and since you don't do much baking with those, we are eating them as a veggie and I'm trying to make desserts with the zucchini. This zucchini cake was fabulous! I can't wait to make it again...which I'm sure will be soon since I have a huge zucchini sitting on my counter right now. And yes, since this has a vegetable in it, it's in my healthy category. :)

Zucchini Cake

adapted from spendwithpennies.com

Cake
1/2 cup vegetable oil

1 1/2 cups white sugar

2 tsps vanilla extract

1 egg

2 cups flour

1/2 cup unsweetened cocoa powder

1 1/2 tsps baking soda

1/2 tsp salt

2 1/2 cups grated zucchini, undrained

Frosting

1/3 cup milk

1/3 cup butter

1 1/2 cups white sugar

1 cup chocolate chips

1. Preheat oven to 350 degrees. Grease and flour a 9×13 pan.
2. Combine oil, sugar, egg and vanilla. In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add the flour mixture to the sugar mixture and stir well. (It will appear quite dry).
3. Gently stir in the zucchini and spread the mixture into your prepared pan.
4. Bake 25-30 minutes.
5. While cake is cooling, combine butter, milk and sugar in a small pan. Bring to a boil over medium heat. Allow to boil vigorously for 30 seconds. Remove from heat and stir in chocolate chips. Immediately pour over warm cake. Let cool completely before cutting.

Snickerdoodles

Out of chocolate chips? That's ok. No brown sugar? No problem. You've got everything you need to make snickerdoodles! I have tried a few different recipes for snickerdoodles over the years, and this is my favorite. They don't end up flat like many others I have tried and are chewy. You do need one irregular and interesting ingredient called cream of tarter. It's white and powdery and you can find it with the spices at the grocery store. It gives the cookies their signature tangy flavor and prevents the sugar from crystallizing which makes them chewy. Save a little extra time for refrigerating the dough. Give them a try!

Snickerdoodles

adapted from beyondfrosting.com

1 cup unsalted butter
2 cups sugar
2 eggs
1 tsp vanilla
3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cream of tarter

3 TBSPs sugar
2 tsps cinnamon

1. Preheat oven to 350° F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
2. In a large mixing bowl, beat together the butter and 2 cups of sugar on medium speed until well creamed. Add eggs and vanilla extract and mix until combined.
3. In a separate bowl,  whisk together flour, baking soda, salt, and cream of tartar. Slowly add into batter and mix until combined and dough forms.
4. Refrigerate the dough for a minimum of 30 minutes and up to 1 hour.
5. In a small bowl, combine sugar and cinnamon.
6. Using a cookie scoop that is about 2 TBSPs, scoop cookie dough into balls. Roll each ball in the cinnamon sugar mixture and place on prepared baking sheet.
7. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Cherry Pie Bars

When I keep going back to a recipe, it means it's time to post it to my blog. I've made these a few times and we love them! I haven't tried it with a different filling other than cherry, but I plan on it. They aren't overly sweet, and go great with hot cocoa.

Cherry Pie Bars
cookingclassy.com
Bars
3 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 3/4 cups sugar
1 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 (21 oz) cans cherry pie filling
Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/2 - 3 Tbsp half and half

1. Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (for thinner bars use a 15 by 10-inch baking dish).
2. In a mixing bowl, whisk together flour, baking powder and salt, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in vanilla and almond extracts.
4. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Reserve and set aside 1 1/2 cups batter
5. Spread remaining evenly into prepared baking dish. Top with cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top.
6. Bake in preheated oven about 30 - 37 minutes (near lesser time for 15 by 10 baking dish and greater time for 13 by 9).
7. Remove from oven and allow to cool completely on a wire rack.

For the glaze: In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency. Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set (to set it quicker chill in freezer) then cut into squares.