Chocolate, Strawberry, and Nutella Cake

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You guys, it has been forever since I’ve posted a recipe on here, but this one is worth passing along to you. I found it on the Pioneer Woman’s website, though, so OF COURSE it’s amazing. I don’t think she’s capable of making anything that’s not totally drool-worthy.

And this cake definitely falls into that category.

Chocolate Strawberry Nutella Cake

CAKE:

  • 2 sticks Butter
  • 4 Tablespoons (heaping) Cocoa Powder
  • 1 cup Boiling Water
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • 1-1/2 cup Nutella

STRAWBERRIES:

  • 2 pints Strawberries, Hulled And Sliced
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla

WHIPPED CREAM:

  • 2 cups Heavy Cream
  • 1/2 cup Powdered Sugar

Line two 9″ round pans with parchment paper, then coat with non-stick spray.
Melt the butter in a medium saucepan, then stir in the cocoa until smooth.
Add the boiling water, let bubble for 20 seconds, then remove from heat.
In a separate bowl, mix together buttermilk, baking soda, eggs, and vanilla. Set aside.
Mix together sugar, flour, and salt, then add in the chocolate mixture.
Pour in buttermilk mixture and stir until combined.
Pour into pans and bake at 350 for 17-20 minutes.
Remove from pans and let cool completely.

While they’re cooling, add the sugar and vanilla to the strawberries, and let them set for 15 minutes, then drain the excess juice.
Meanwhile, whip the powdered sugar with the heavy cream.

To assemble, turn one cake upside down on platter, spread half of the Nutella on it, then add half of the whipping cream, followed by half of the strawberries. Repeat for the second layer and keep chilled until ready to serve.

Yall. This cake is so good. The cake is dense, almost like a brownie, and the strawberries and cream make it a perfect summertime dessert. And helloooooo, Nutella.

Make yourself one, and do it soon. You’re welcome.

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Linking here.

Chocolate Chip Banana Bread

I seriously can’t even remember the last time I posted a recipe here.  Luckily for you (and us), I let some bananas get a little too ripe recently and ended up whipping up this scrumptious bread to avoid throwing them out.  I kind of just took bits and pieces of recipes I had laying around to fit the ingredients I had in the house at them time, and this is what came out of the oven.  And let me tell you, it’s pretty tasty. Heavy, dense, and moist, just like banana bread is supposed to be.

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Chocolate Chip Banana Bread

Ingredients:

  • 3 over-ripe banans, peeled and mashed
  • 1/3 cup butter, melted
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 1 cup chocolate chips (dark are the best)

Mix the bananas with butter, sugar, egg, and vanilla.  I have a thing about lumps, so I beat mine for a while to make the banana mixture a little smoother.
Add the dry ingredients, beating until just combined, then add the chocolate chips.
Pour into greased bread pan and bake at 375 for 50 minutes to 1 hour.

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It’s the perfect thing to bake up on a cold January day. Plus you don’t have to throw those old bananas out. Double-win.

Oh, and if chocolate chips aren’t your jam, check out this coconut banana bread recipe – it’s my personal favorite.

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Trying New Things: Day 13

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Day 13: Quiche

Up until a few month ago when my sister-in-law mentioned making it, I had no idea what quiche even was.  I blame my mom.  (Sorry, mom.)

So, I decided to make one, because after they were explained to me, they sounded interesting. I modified this recipe and even though I’m not a pie crust fan, this bad boy was pretty stinking delicious.

Ingredients:

  • 1 – 9 inch frozen pie shell
  • 1/2 lb sausage (I used Jimmy Dean maple flavor)
  • 1/2 red bell pepper
  • 1 1/2 cup grated reduced-fat cheddar cheese
  • 4 large eggs
  • 1/2 cup fat free half and half
  • 1/4 cup skim milk
  • Salt and pepper

Directions:

  1. Bake shell @ 425 for about 7 minutes.
  2. While shell is baking, cook sausage in a skillet. Dice red pepper and add to sausage.
  3. Mix sausage and cheese together; add salt and pepper to taste.
  4. Spread the mixture in the bottom of the pie shell.
  5. Whisk together eggs, half and half and milk together and pour mixture over sausage. Bake on baking sheet for 20 minutes.
  6. Reduce oven temperature to 350 and bake for an additional 10 minutes.

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The girls hated it; no surprise there.  My children are the pickiest eaters known to man, but I think if I had left out the bell pepper Mad would have eaten it.  There’s pretty much no hope for Susannah.

Do you like quiche?  When’s the last time you learned about a dish you’d never heard of before? Please tell me I’m not the only one.

New to my 31 Day Blogging Challenge?  You can catch up on all the posts here.

 

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Mini Pineapple Upside-Down Cakes

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Madeline and I made these for a school project a few months ago and I never got around to posting the recipe.  I didn’t try them but Jerm gave them two thumbs up.  Also, I forgot to buy maraschino cherries (probably because they’re all-out disgusting!), but most recipes call for them I think.

I used an old recipe from a cookbook and just modified it to make individual cakes.

Ingredient List:

2 eggs
2/3 cup sugar
2/3 cup flour
1 tsp baking powder
1/4 tsp salt
4 TBSP pineapple juice

Topping:

1/4 cup butter
2/3 cup brown sugar
1 can pineapple rings
maraschino cherries (optional, obviously)

Mix together the eggs, sugar (white), and pineapple juice, beating well for a few minutes. Add the flour, baking powder, and salt and beat for another 2 minutes.

Melt the butter and brown sugar in a small saucepan over low heat. When completely melted spoon the mixture into bottom of a greased large muffin tin, distributing evenly.

Place a pineapple ring over the brown sugar mixture, then add a cherry to the center of each ring.
Pour cake mixture over the top, filling about 3/4 of the way.

Bake at 350 for 30 minutes.   Cool in the pan for a few minutes, then turn out on cooling racks.

And voila! Easy enough that a 5-year-old can do it. Well, mostly. 😉

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I love mini and individual-sized desserts.  They’re just so cute.

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Parties I link to: Craft-O-Maniac, Sew Can Do, C.R.A.F.T., Skip to My Lou, Chef In Training, A Bowl Full of Lemons,Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts,The Crafty Blog Stalker, A Glimpse Inside, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime

{10} Decadent Holiday Treats

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Normally by the week before Christmas I have a bulging freezer full of holiday treats I’ve made to give away (and sample), but for some strange reason I’m not getting into it this year.  I was making my grocery list for Christmas Day and I couldn’t come up with a single thing that I wanted for dessert.  If you know me, you would probably tell me to go to the emergency room or something, because obviously something’s really wrong.  Right?

So to try to get myself in the baking mood I pulled up a list of super-delicious treats that would be perfect for gifting this time of year.  Some I’ve tried and some are on the list, but I think I’d be happy to receive any of them.  (Hint, hint.)  Enjoy.

Snickers Fudge – this is by far the most visited recipe I’ve ever posted.  It really is pretty amazing.

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Moose Munch – This looks delish and the packaging is so cute, too!

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Cherry and Dark Chocolate Fudge – Oh my word, this looks divine.

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Almond Roca – I made this last year for my dad and it was soooo good.   It’s not as intimidating as most recipes make it sound, but it does take a while to make.

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Peppermint Mocha Fudge – This sounds amazing to me, but Jerm hates mint/chocolate combos so I can’t ever make this unless I want to eat it all by myself.  So I’m waiting for someone to make some and share it with me.  😉
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Monster Cookie Dough Truffles – I’m not a fan of raw cookies, but I know a lot of people who are.  I think these would be especially fun for kids.

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Homemade Twix Bars – ooooh….aaaaahhhh.

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Fudgy Sandwich Cookies with Peppermint Creme Filling – Let me tell ya, these are good.  Realllly good.

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Peppermint Bark Snowflakes – these are so pretty, and I even have the silicone mold for them.

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Coconut Bonbons – I got this recipe from my sister-in-law and make them every year.  (Except this year, thanks to my strange, uncaring attitude.)  They’re insanely rich so be sure to share with someone if you make these.

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So what holiday treats are you making this year? Giving any away as gifts? I’d love to hear.

Parties I link to: Craft-O-Maniac, Sew Can Do, C.R.A.F.T., Skip to My Lou, Chef In Training, A Bowl Full of Lemons,Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts,The Crafty Blog Stalker, A Glimpse Inside, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime

Toffee and Caramel Cheesecake

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I just realized that it’s been practically forever since I shared a recipe with you guys.  I don’t know why, really.  I guess I haven’t been very adventurous in the kitchen lately.  Being on a never-ending diet kind of does that to you.  I mean, I doubt that salad with chunks of chicken in it would be all that exciting to anyone, right?

I first had this cheesecake last Thanksgiving (as in 2012) when Heather tried to burn down my house with the dripping buttery crust of death.  It was a nightmare that I’m still fighting, because my oven STILL smokes every time I turn it on.  (And I’ve cleaned it quite a few times, I guess burnt-on butter and toffee just really likes to stay where it is.)

But this cheesecake was so stinkin good that I couldn’t banish it from my thoughts forever, like I kind of wanted to.  So I made it again this year.  Twice, actually.  The crust is pretty much the best thing I’ve ever tasted.  I’m not even joking.

Toffee and Caramel Cheesecake 
Adapted (slightly) from here.

Crust:
3 cups crushed graham crackers
1 cup butter, melted
1/2 cup brown sugar
1/2 cup Heath toffee bits
1 1/4 cup chocolate baking melts (or chocolate chips)

**I swear I took photos of the steps, but I can’t for the life of me find them.**

Combine everything except the chocolate and press into the sides of a springform pan that is lined with parchment paper. Press up the sides (as you can see from my photo, I didn’t press up the sides far enough). Sprinkle the baking melts over the crust and SET ON A BAKING PAN (I can’t emphasize this part enough). Bake at 300 degrees for 5-7 minutes or until the chocolate is melted. Remove from oven, spread the chocolate evenly with a spatula and set in the refrigerator or freezer while you prepare the rest of the cheesecake.

Caramel Topping:
1/2 cup sugar
3 TBSP butter
2 TBSP light corn syrup
1/3 cup heavy cream

Combine the sugar and syrup in a small saucepan and cook on medium heat, stirring occasionally with a spatula. Add the butter once the mixture is caramel colored (this will seem to take forever; don’t rush it) and stir until melted. Add the cream and stir until combined. Return to heat if it gets lumpy and stir until smooth. Makes 3/4 cup. Refrigerate what you don’t use immediately.

Cheesecake:

3 packages of cream cheese, softened
1 1/2 cups sugar
1 cup sour cream
1 TBSP vanilla
4 eggs
1/4 cup caramel topping

Beat the cream cheese, sour cream, and sugar together for several minutes until well-blended and smooth. Add the vanilla and caramel and continue to beat well. Add the eggs one at a time and mix just until combined. Pour into the chilled crust and place the springform pan back on the baking sheet. (I found every time I made this that I had way too much batter – just fill to the top of the pan and don’t use the rest. Trust me on this one.) Bake for 1 hour and 20 minutes at 300. It will be jiggly when it comes out – but if it seems TOO jiggly, return it to the oven for a few more minutes. Don’t ask how I know this.)
Remove from oven and cool for 30 minutes, then refrigerate overnight.

Topping:
1 cup whipping cream
3 TBSP powdered sugar
1/2 cup caramel topping
1/2 cup toffee bits

Beat the whipping cream and sugar until stiff peaks form.
Combine the caramel and toffee bits and spread over the cheesecake. Then pipe the whipped topping along the edges and add more toffee bits to the center if you’d like.

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This bad boy does take some time to prepare, but sample the crust once and tell me it’s not worth it. It may even be worth having burned butter all over my oven for eternity.

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Parties I link to: Craft-O-Maniac, Sew Can Do, C.R.A.F.T., Skip to My Lou, Chef In Training, A Bowl Full of Lemons,Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts,The Crafty Blog Stalker, A Glimpse Inside, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime

Lemon Creme Cake with Raspberry Filling

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I know, I know, I should be elbow-deep in pumpkin-spice and apple-flavored creations right now since it’s almost October and all.  But the truth is…it doesn’t feel very much like autumn in Texas yet.  What it feels like is summer.  Thankfully we aren’t still in the too-blazing-hot-to-go-outside-days, which is a good sign.  More like the (relatively) gentle beginnings of summer.

Either way, lemons, not pumpkins, seemed the way to go when I needed to make a dessert the other day.

And it was delicious, in all of its decidedly non-pumpkin glory.

Lemon Creme Cake with Raspberry Filling
(adapted from Servings for Six recipe here)

Ingredients:

  • Lemon Cake Mix (I use Duncan Hines)
  • Raspberry filling (I use Duff Goldman – it’s wonderful)
  • 8 oz cream cheese
  • 1/4 cup butter
  • 2 TBSP lemon juice
  • 2 tsp lemon extract
  • 1 tsp vanilla extract
  • 5 cups powdered sugar
  • Fresh raspberries (optional)

Prepare cake mix according to box directions and bake in 2 9-inch cake pans.  Let cool completely on wire racks.

Spread raspberry filling on the bottom layer.

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Top with the second layer.

Whip the frosting ingredients together until smooth and creamy.

Frost the entire cake, top with raspberries, and enjoy.  You won’t even care that it isn’t pumpkin, I promise.

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Parties I link to: Craft-O-Maniac, Sew Can Do, C.R.A.F.T., Making the World Cuter, Skip to My Lou, Chef In Training, A Bowl Full of Lemons,Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts, Southern Lovely, House of Hepworths, The Crafty Blog Stalker, A Glimpse Inside, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime