I had leftover strawberries from the weekend and knew I wouldn’t be able to eat them all before they went bad. Solution…I made strawberry-blueberry coffee cake. Although, some may prefer to call it cobbler.
Sweets
Chocolate Sprinkle-Covered Frosted Devil’s Food Cake Ice Cream
Other Ice Cream Posts
Chocolate Ganache – BEST Add-In Ingredient for Ice Cream
Check out more desserts at My Confections
National Bittersweet Chocolate Day
Check out more desserts at My Confections
Cupcake filled with Marble Gooey Butter Cake
MY FAMILY’S NEW FAVORITE CUPCAKE
Sometimes it is difficult to please the chocolate fanatics and the non. Marble is a nice compromise. Here’s the compromise … a basic yellow cupcake, with a piece of chocolate marble gooey butter cake inside, and topped with a marble frosting top (vanilla, chocolate, and a vanilla-chocolate mix).
The night before I made these cupcakes I baked a pan of chocolate marble gooey butter cake . I do this because it is easier to cut these into clean squares if they sit overnight. This recipe makes plenty so don’t worry if you can’t control yourself and need to indulge in a little taste. These taste amazing so enjoy! Just don’t get too carried away and eat more than half of the batch. Here’s the recipe:
Chocolate Marble Gooey Butter Cake
Ingredients:
Crust:
1 package yellow cake mix
8 Tbls melted butter
1 egg
Filling:
8 oz cream cheese (room temperature)
2 eggs
1 tsp vanilla
8 Tbls melted butter
3 3/4 cups powdered sugar
1 c semi-sweet chocolate chips
Directions:
- Preheat over 350, set aside 13 x9 pan
- For crust, mix ingredients until batter forms a ball. Press evenly into ungreased pan
- For filling, (don’t need to clean mixing bowl or beater) whip the cream cheese. Add eggs, vanilla, and melted butter and beat for 1 minute. Add powdered sugar slowly and beat until mixed completely
- Remove 1 c of filling and put in a separate bowl
- Pour remaining filling over crust in pan, spread evenly to all edges of pan
- Melt chocolate chips then mix with the 1 c of filling that was in a separate bowl
- Drop dollops of chocolate batter over the vanilla filling in the pan. Gently swirl the chocolate and vanilla fillings
- Bake for 45-47 minutes – until slightly browned and center jiggles a little.
- Cool at least 30 minutes before attempting to cut (even for a taste test)
Day 2 (hopefully you didn’t eat all of the gooey butter cake)
I cut the gooey butter cake into 24 1in x 1in squares. Don’t cut them larger or the squares won’t fit in the cupcake.
Cupcake time.
Prepare yellow cake batter. Any yellow cake cupcake will do. Cake mixes work quite well. I place a small scoop of batter in each of 24 cupcake papers. Then place one gooey butter cake square on top of batter. Cover the squares completely with more batter. I baked the cupcakes for only 18 minutes. Remove from pans and allow to cool completely.
Frosting
I made a batch Wilton Buttercream vanilla frosting and a batch of chocolate. I took a 1/3 of each and mixed them together. For these cupcakes I used a new Wilton ColorSwirl Coupler
.
If you don’t have a coupling device, you can just as easily squeeze in equal amounts of vanilla, chocolate, and marble frosting into one piping bag. In fact, I think this might be easier. I found it very cumbersome to use the coupling device. I found my hands weren’t large enough to manipulate the frosting easily.
Decorate the cupcakes with any tip that you prefer.
Enjoy the cupcakes.
Be kind – don’t forget to share some, too.
SEE RELATED POSTS
Chocolate and Vanilla Gooey Butter Cake
Lemon Bar Cupcake with White Truffle Frosting
Snickerdoodle Cupcake – comfort food for all the senses
HAPPY BAKING!
Peanut Butter Chocolate Fudge (gluten free)
Ever had a recipe that combines chocolate chips and sweetened condensed milk? Heaven, right? This recipe makes it even better by swirling together both chocolate and peanut butter. The two flavors pair together perfectly.
No Bake Chocolate Peanut Butter Pinwheels
PREP TIME
30 mins
TOTAL TIME
2 hours 30 mins
These no bake Chocolate Peanut Butter Pinwheels are easy with only 3 ingredients! They are made up of two layers of fudge, rolled together into a pinwheel shape!
Serves: about 24-30 candies
INGREDIENTS
- 1½ cups peanut butter chips
- 1½ cups chocolate chips
- 1 (14oz) can sweetened condensed milk
INSTRUCTIONS
- Line a 15×10″ baking sheet with tin foil and spray with non stick spray. Set aside.
- In a medium, microwave safe bowl, combine peanut butter chips and half the can of sweetened condensed milk. Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
- Spread into prepared pan, using your hands to smooth it out if you have to (it’s not sticky, so it will spread easily!).
- In another medium, microwave safe bowl, combine chocolate chips and the rest of the sweetened condensed milk. Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
- Spread on top of the peanut butter mixture carefully.
- Let stand at room temperature for 15-20 minutes. Starting at the long side, roll up carefully and tightly, making sure to leave the foil behind. Wrap in plastic wrap and chill for 2 hours before slicing.
- Store in an air tight container for up to 3 weeks.
Recipe found at http://www.thereciperebel.com/no-bake-chocolate-peanut-butter-pinwheels/
SEE RELATED POSTS
Milk Chocolate Fudge
HAPPY BAKING!
Milk Chocolate Fudge – SO MUCH BETTER than semi-sweet
Why did it take me so many years to realize that MILK CHOCOLATE is a MUCH BETTER choice for fudge than SEMI-SWEET CHOCOLATE? The texture is smoother. The taste is richer. There’s a time and place for all types of chocolate. This doesn’t affect my opinion on other uses of semi-sweet chocolate. For example, who doesn’t like your basic chocolate chip cookie with semi-sweet chips? I guess I’ll have to make up for past indiscretions by making more of this fudge.
I used the standard Nestle recipe and simply substituted milk chocolate chips for semi-sweet.
Ingredients:
1 1/2 c sugar
2/3 c evaporated milk
2 Tbls butter
1/4 tsp salt
2 c mini marshmallows
1 1/2 c MILK CHOCOLATE CHIPS
1 tsp vanilla
Directions
Line an 8-inch square baking pan with foil
Combine sugar, evaporated milk, butter and salt in medium, heavy duty saucepan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chips, and vanilla. Stir vigorously for 1 minute or until fully combined. Pour into prepared baking pan. Refrigerate for 1 hour or until firm.
See Related Posts:
Nutella Fudge
Peanut Butter Fudge
HAPPY BAKING!
Chocolate & Walnut Mud Cupcakes (gluten free)
Finally! I found a chocolate cupcake that satisfies my chocolate-loving teenage daughter. She tends to prefer rich chocolate desserts such as ganache, fudge, or french hot chocolate. She usually feels short-changed by chocolate cupcakes because they have a chocolate flavor but are not “real chocolate.” If you can relate to this taste preference, I highly suggest trying these cupcakes. However, these cupcakes need to come with a warning: Seriously Rich Cupcakes – don’t even try consuming more than one at a single sitting.
Cupcakes
Ingredients:
2 c dark chocolate chips (or chopped dark chocolate)*
3/4 c butter
6 eggs
1 c brown sugar
1/4 c maple syrup
1 c ground walnuts
1/3 c chopped walnuts
Directions (makes 23-24 cupcakes):
Pre-heat oven to 325 F
Melt chocolate and butter in a double boiler over simmering water. Remove from heat.
Whisk the eggs, brown sugar, maple syrup, ground walnuts, and chopped walnuts.
Pour in the melted chocolate and butter and stir until fully combined.
Fill cupcake papers 3/4 full. Bake for 27 minutes or until slightly firm to the touch. Remove from pan immediately and allow to cool completely.
* I used Ghirardelli dark chocolate chips. They are rich and melted quite well. With a recipe like this, using a good quality chocolate is essential to the flavor of the cupcake.
Chocolate Frosting
Ingredients:
6 c powdered sugar
1/2 c Crisco (shortening)
2/3 c milk
pinch salt
3 tsp vanilla
1 c cocoa
Directions:
Mix all ingredients in a blender. Be sure to start on a very slow setting and increase the rate as the ingredients begin to combine.
Decorating
Don’t forget that cupcakes should look great as well taste great. I covered these cupcakes with mini chocolate chips. To do this, I frosted the cupcakes then immediately turned the cupcake upside down and dipped them in the chips. I needed to use my hand to help form a nice mound and sprinkled with a few more chips to help fill in the gaps. Because the cupcakes include nuts, I added a walnut half on top to clearly indicate that the cupcakes contain nuts. I would never want someone with a nut allergy to accidentally have a bad reaction to my baked goods.
See Related Posts:
Snickers Cupcakes
HAPPY BAKING!
Cookie Dough Frosting (gluten free)
My daughter and I went on a cookie dough binge following my birthday when I decided to have cookie dough for my birthday instead of a normal birthday cake.
From cookie dough, we launched into the land of cookie dough frosting. It was so good when we used it in the chocolate cupcakes that we followed up with whoopie pies stuffed with cookie dough frosting.
Of course, I like to eat the frosting by the spoonful.
Cookie Dough Frosting Recipe
Ingredients:
10 Tbls. butter, softened
1/2 c brown sugar
1/2 c almond flour
1 1/4 c powered sugar
3 Tbls. almond milk
1 tsp. vanilla
1 c chocolate chips
Directions:
Beat sugar and butter until fluffy. Incorporate the rest of the ingredients. Beat until perfect consistency.
See Related:
See BirthdayPost: (recipe for gluten free cookie dough included)
Whoopie Pies Are For All Occasions
HAPPY BAKING!
National Chocolate Ice Cream Day
Happy National Chocolate Ice Cream Day
Hope you take advantage of the “holiday” and indulge. Today, I served a light chocolate ice cream with chocolate chips and a bit of chocolate ganache.
As seen in a previous post:
CHOCOLATE GANACHE is the BEST add-in ingredient for ice cream!
Here’s a bowl of peppermint ice cream with swirls of chocolate ganache. Peppermint is a great flavor for the winter time holidays, but the chocolate ganache could just as easily and tastily be added to vanilla, coffee, mint, cherry, peanut butter, or any other flavor ice cream.
Chocolate ganache is better than chocolate chips, chocolate sauce, and hot fudge!
- The taste is rich, creamy, and delicious
- The texture is smooth, not hard chocolate chips or magic shell
- It stabilizes in the ice cream and doesn’t inhibit the flavor of the ice cream – like adding chocolate sauce that is runny and eventually overtakes the flavor
- Doesn’t ruin the texture of the ice cream by melting it
How to add chocolate ganache to the ice cream
- make the ganache, see directions below (allow to cool while making ice cream)
- make the ice cream, any flavor you choose, see video below
- Add 1/3 of freshly made ice to a serving bowl that can be placed in the freezer, drizzle about 1/3 of the ganache over the ice cream, add another layer of 1/3 of ice cream and 1/3 of the ganache over the ice, repeat again with final 1/3 of ice cream and 1/3 ganache
- Take a knife and cut through the drizzled ganache (do not blend entirely, you want to leave ribbons of chocolate – see photo)
How to make chocolate ganache:
Place 1 cup of chocolate chips in a large size bowl. Heat 1/2 cup of heavy whipping cream in pot on stove on high temperature. When the cream is boiling, pour the cream over chips and stir with a whisk until all the chips have melted and smooth texture has been attained. (allow to cool while making the ice cream)
Here’s a video on how to make 2 ingredient ice cream.
See Related:
Brownie A La Mode
ENJOY!
Indulge in Life's Guilty Pleasures 