Tag Archives: dessert

February 12, 2014 · 9:56 am

Triple Chocolate Bundt Cake with Chocolate Ganache Glaze

This is definitely a cheater recipe, starting with both a chocolate cake mix and chocolate pudding mix. But it is easy, delicious and super-moist. Perfect. And baked in a bundt pan it makes a beautiful dessert suitable for serving company.

This is especially delicious served with a scoop of vanilla ice cream on top of each slice.

RECIPE:

Triple Chocolate Bundt Cake

Servings: 12
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1 box chocolate cake mix (I used a dark chocolate fudge flavor)
1 small box (3.9 oz) instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
1 cup finely chopped bittersweet chocolate

Preheat oven to 350°F . Grease and flour a bundt pan (or spray with baking non-stick cooking spray: the kind with flour in it).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Stir in the chopped chocolate and pour batter into prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool cake completely in the bundt pan for about 90 minutes.

Invert onto a serving plate and drizzle with glaze. If desired, serve each slice topped with a scoop of vanilla ice cream.

Chocolate ganache glaze:

4 oz bittersweet chocolate, chopped (a little more than ½ cup)
½ cup heavy cream
2 Tbs corn syrup
1 Tbs granulated sugar

Place the chopped chocolate into a small bowl and set aside. In a Pyrex measuring cup or microwavable bowl, combine the heavy cream, corn syrup and sugar. Heat for 1 minute; stir. Pour the hot cream over the chopped chocolate. Let sit for one minutes, then stir until smooth with a whisk.

Use a spoon to generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.

(Adapted from SixSistersStuff)

NoEmptyChairs.me

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Tagged as bundt, cake, cake mix, chocolate, chocolate cake, chocolate chips, dessert, frosting, ganache, glaze, moist, recipe

December 12, 2013 · 5:45 am

Twelve Days of Christmas Cookies: Peppermint Bark Snowflakes

DAY 12: Peppermint Bark Snowflakes

Layers of dark and white chocolate with crushed candy canes. You can spread the bark into a large slab and then break apart when hardened. OR: Use a silicone mold to make fun individual Peppermint Bark Snowflakes.

The bottom chocolate layer in this mold ends up with a fun imprinted design.

Peppermint bark is simply layers of dark and white chocolate flavored with peppermint extract and sprinkled with crushed candy canes between the layers and on the top.

I like to use very finely crushed candy canes (the “dust” that you get when you crush them) in between the layers, and the more coarsely chopped candy canes on the top layer.

Let harden in the mold and pop them out for a fun treat. Or an easy, no-bake gift.

RECIPE:

Peppermint Bark Snowflakes

Servings: 12
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8-10 candy canes
8 oz dark melting chocolate
8 oz white melting chocolate
½ tsp peppermint extract, divided

Crush candy canes in a Ziploc bag or bowl. Reserve the larger pieces of crushed candy canes to use on the top of the peppermint bark.

In a microwave safe bowl, melt dark chocolate in the microwave. Stir in ¼ tsp peppermint extract. Spoon into a Ziploc bag. Cut off a small corner and use bag to pipe chocolate into 12 silicone snowflake molds. Use a toothpick, if necessary to smooth chocolate into crevices of molds. Sprinkle top of melted dark chocolate with finely crushed candy canes. Let dark chocolate harden for about 20 minutes in the refrigerator before adding white layer.

In a microwave safe bowl, melt white chocolate in the microwave. Stir in ¼ tsp peppermint extract. Spoon into a Ziploc bag. Cut off a small corner and use bag to pipe white chocolate over the dark chocolate. Use a toothpick to spread to the edges of the mold. Sprinkle with the more coarsely chopped candy cane pieces. Let bark harden completely. Pop out of molds and store at room temperature.

If you are not using molds, spread layers of dark and white chocolate onto a baking sheet lined with a silicone mat or non-stick foil. Let harden and break into large pieces.

Makes 12 snowflakes

NoEmptyChairs.me

Twelve Days of Christmas Cookies: Cranberry Orange Buttermilk Cookies

DAY 9: Cranberry Orange Buttermilk Cookies

Cranberries and oranges are flavors that pair so well together. This is a soft cookie with a cake-like texture topped with an orange glaze. I like that they are not overly sweet.

A note on storing glazed cookies: The glaze will continue to set as the cookies sit at room temperature, but it does not become hard enough to stack the cookies, especially in humid climates. To store these cookies (or other frosted/glazed cookies, allow the glaze to set at room temperature for at least an hour. Then place the glazed cookies in a single layer on a baking sheet and place in the freezer until completely frozen. Transfer the completely frozen cookies to a tupperware container and store in the freezer. To serve, remove individual frozen cookies from the freezer and allow them to thaw in a single layer (not stacked).

My kids usually skip the thawing step. They just grab cookies straight from the freezer and eat them.

RECIPE:

Cranberry Orange Buttermilk Cookies

Servings: 2 dozen
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½ cup dried cranberries
1 ½ cups flour
Zest of half of an orange (about ½ tsp), use other half in glaze
¼ tsp baking soda
¼ tsp salt
6 Tbs butter, softened
¾ cup sugar
1 egg
½ tsp vanilla extract
1/3 cup well-shaken buttermilk

Glaze:
1 cup powdered sugar, sifted
1 Tbs fresh squeezed orange juice
1 Tbs heavy cream
Zest of half of an orange (about ½ tsp)

Preheat oven to 350°F.

Put the dried cranberries in a small bowl with about 1 cup of hot (but not boiling) water. Allow them to sit for 5 minutes; drain.

In a medium bowl, whisk together the flour, orange zest, baking soda and salt.

In a mixing bowl, beat the butter and sugar until creamy. Add the egg and vanilla, and beat well to mix. Mix in the flour mixture and the buttermilk alternately in batches at low speed, beginning and ending with the flour. Mix in the dried cranberries.

Drop the dough by tablespoons onto baking sheets. Bake at 350°F for 10-11 minutes. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack. Cool cookies completely.

For the glaze, whisk together the sifted powdered sugar, orange juice, cream and orange zest. Add additional juice or sugar until glaze is spreading consistency. Use an offset spatula or the back of a spoon to spread the glaze over the cooled cookies.

STORAGE NOTE: The glaze will continue to set as the cookies sit at room temperature, but it does not become hard enough to stack the cookies, especially in humid climates. To store these cookies (or other frosted/glazed cookies, allow the glaze to set at room temperature for at least an hour. Then place the glazed cookies in a single layer on a baking sheet and place in the freezer until completely frozen. Transfer the completely frozen cookies to a tupperware container and store in the freezer. To serve, remove individual frozen cookies from the freezer and allow them to thaw in a single layer (not stacked).

Makes about 2 dozen cookies.

(Adapted from TwoPeasAndTheirPod)

NoEmptyChairs.me

Twelve Days of Christmas Cookies: Nutella Marbled Cheesecake Bars

DAY 8: Nutella Marbled Cheesecake Bars

Cheesecake and Nutella. I don’t think any more enticement is needed.

An easy cheesecake bar recipe that will feed a crowd, and you don’t have to fight with a water bath.

RECIPE:

Nutella Marbled Cheesecake Bars

Servings: 48
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Crust:
2 cups crushed chocolate graham crackers (about 1 ½ sleeves)
6 Tbs butter, melted
2 Tbs sugar

Filling:
4 (8 oz) pkg. cream cheese
1 cup sugar
2 Tbs flour
2 tsp vanilla
¼ tsp salt
3 eggs
1 cup Nutella

Crust:
Preheat oven to 350°F.

Mix crushed graham crackers, butter and sugar and press into a 1/2 sheet pan for thin bars or a 9×13” pan for thicker bars (you may want less crust for 9×13” pan).

Filling:
Using a mixer, blend cream cheese, sugar, flour, vanilla and salt until well blended. Beat in eggs just until mixed through. Pour over crust. Warm Nutella in the microwave for about 30 seconds. Drizzle over cheesecake batter. Use a knife to swirl.

Place a broiler pan (or other large pan) on the bottom rack of the oven. Pour about 1/2” of hot water in the pan. Place cheesecake pan on the middle oven rack. Bake at 350°F for 25 minutes for a 1/2 sheet pan, or about 45 minutes for a 9×13” pan, or until set.

Makes about 48 bars (in a ½ sheet pan)

NoEmptyChairs.me

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Tagged as bar cookies, cheesecake, choclate graham crust, dessert, Nutella, recipe

December 3, 2013 · 6:14 am

Twelve Days of Christmas Cookies: Raspberry Blondies

DAY 3: Raspberry Swirl Blondies

Raspberry is a popular flavor around here. These bars start with a simple-to-make cookie base (you don’t even have to soften your butter first), then have raspberry jam swirled into the top.

I used this homemade Low-Sugar Red Raspberry Jam that we made from home-grown raspberries.

I originally tried baking these in one 9×13” pan, but I could not get the center to set without burning the edges. So now I cook them in two 8” square pans to get more even baking. If that is more cookies than you need (is that possible?), halve the recipe and use one square pan.

RECIPE:

Raspberry Swirl Blondies

Servings: 32
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1 cup butter
1 ½ cups sugar
2 eggs
1 tsp almond extract
1 tsp vanilla extract
2 ½ cups flour
2 tsp baking powder
½ tsp salt
¾ cup raspberry jam

Preheat oven to 350°F. Grease two 8” square baking pans (or spray with Baking Pam).

Melt butter in a large bowl in the microwave. Stir sugar into melted butter until incorporated. Mix in the eggs, vanilla, and almond extract. Stir in the flour, baking powder, and salt. Spread the batter into the prepared baking pans. Spoon the raspberry jam over the batter. Use a knife to swirl the jam through the batter.

Bake at 350°F for 25-28 minutes or until toothpick inserted in center comes out clean. Cool completely and then cut into squares.

Makes 32 bars

Note: Heat jam in the microwave until warm for easier swirling.

NoEmptyChairs.me

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Tagged as bar cookies, christmas, Cookies, dessert, raspberry, raspberry jam, recipe

December 1, 2013 · 9:28 am

Twelve Days of Christmas Cookies: Scottish Shortbread

Welcome to the Fifth Annual Twelve Days of Christmas Cookies. Twelve days of cookies and treats perfect to share with friends and family or for a delicious holiday table of your own.

DAY 1: Sometimes simplicity makes for the best cookies. There is nothing fancy about this shortbread. Just good, quality ingredients that combine to make a cookie that melts in your mouth. A perfect companion to a cup of homemade hot cocoa.

For a fancier treat, dip half of each cookie in melted dark chocolate.

RECIPE:

Scottish Shortbread

Servings: 4 dozen
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2 cups butter, softened
1 cup brown sugar
1 Tbs vanilla extract
½ tsp salt
4 ½ cups flour
OPTIONAL: 6 oz dark chocolate (about 1 cup chocolate chips)

Preheat oven to 325°F.

Make sure that butter is very soft, but not melted. Cream butter and brown sugar with a mixer for 2 minutes. Beat in vanilla and salt. Gradually add flour, mixing well.

Lightly sprinkle flour on a pastry board or mat. Gently press dough into a rectangle ½” thick (about 10”x 12”). Cut dough into 1” strips lengthwise and then into 2-3” wide rectangles. Prick each cookie with a fork about 4 times.

Use a thin metal spatula to transfer unbaked cookies to an ungreased baking sheet, leaving a small space between cookies. Bake at 325°F for 20-25 minutes. Do not brown. Cool on a wire rack.

OPTIONAL: Melt chocolate and pour into a narrow bowl or cup. Dip half of each cooled cookie in the melted chocolate. Place on parchment paper or wax paper to harden.

Makes about 4 dozen cookies.

NoEmptyChairs.me

More cookies to tempt your taste buds:

First Annual Twelve Days of Christmas Cookies (2009)

Second Annual Twelve Days of Christmas Cookies (2010)

Third Annual Twelve Days of Christmas Cookies (2011)

Fourth Annual Twelve Days of Christmas Cookies (2012)

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Tagged as baking, bar cookies, Christmas cookies, Cookies, dessert, recipes, Scottish, shortbread