Both are shamelessly delicious. Indulge in life’s guilty pleasures.
6rab a super-sized chocolate chip cookie and a sinfully-spicy book.
Sweets
Modern Rocky Road Ice Cream
Yesterday, was Chocolate Ice Cream Day. Not only did I make the most fabulous-tasting chocolate ice cream, but I found a new fun twist on an oldie but a goodie, rocky road ice cream. The old-fashioned version with small marshmallows scattered throughout brings back fond childhood memories. But after yesterday’s ice cream experience, a carton of rocky road from the store won’t suffice.
My apologies for not posting yesterday, I was in a food coma from indulging in the chocolate delight.
Warm Giant Chocolate Chip Walnut Cookies
ASMR video of making the cookies on TikTok
Find the recipe at Giant Chocolate-Chip Walnut Cookies
Find more desserts at https://lizellyn.com/treats/
Don’t Go Wasting Strawberries
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.
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!
Indulge in Life's Guilty Pleasures 