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SPARKLING CRANBERRY WHITE CHOCOLATE CUPCAKES

October 04, 2019

Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious. This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, and moist. They're a healthy twist to your basic white chocolate cupcakes, without sacrificing taste or texture. Enjoy.

I once again made these cupcakes this time for a summer Sunday evening BBQ. These chocolate cupcakes are easy to make and very tasty. You can also bake them as a cake.They are the best cupcakes we have ever made. We enjoyed making them and eating them too.

SPARKLING CRANBERRY WHITE CHOCOLATE CUPCAKES

I had fun just playing with the decorating on the frosting and toppings. The only thing I will say, is it's a good decent recipe, was a tad on the dry factor, not much, the flavor was pretty good. Just slightly dry when you swallow. I would add just a little bit more milk or pull out of the oven a couple of minutes prior to the baking time on this recipe. Otherwise, I'd make this again.

Recipe >>> SPARKLING CRANBERRY WHITE CHOCOLATE CUPCAKES @ insidebrucrewlife.com

Sunday, September 29, 2019

SOUTHERN PECAN PRALINES

September 29, 2019

These traditional Southern candies make sweet tea-time treats or a welcome gourmet gift.As a professional non-baker. Love to cook measuring timing are not my strong point. Love Praline year round. A southerner transplanted to The Great NW. Its not the same here. I have tried countless recipes through the years. With disappointing results. This recipe worked perfectly first try. So easy very easy to follow. I did change a few things. Used Pam Butter non-stick spray. Used 3tbls. Tillamook Sweet cream butter instead of Crisco butter flavor shortening. No problem there.

This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms. Had these in New Orleans and loved them, so I tried different combos and liked this best. These pralines were awesome! A word of caution to anyone who is not familiar with candy making: when your mixture has reached the desired consistency/temperature, remove from heat and transfer hot pan to an ice bath. Beat the mixture until light in color and thick, then spoon (using two spoons) onto a baking sheet lined with wax or parchment paper brushed with butter.

SOUTHERN PECAN PRALINES

Let cool, then peel wax paper or parchement away from the pralines. The ice bath part is important as if you just cool slightly and spoon out then you will have a runny mess, not the praline shape that is desired. Other than that, this recipe was AWESOME! Iused 2 cups pecans - both chopped and whole. Toast them for 10 minutes on 300 for a crunchier praline, stirring once. 3/8 cup butter is 6 Tablespoons. Use whole milk or even light cream. Use 1/2 teaspoon salt. Vanilla keeps its flavor best if stirred in after removing from heat. The ice bath was great idea as it needed to cool to coat the pecans the best. Then I cooled them in the freezer so I could eat them right away because they were yummy.

Recipe >>> SOUTHERN PECAN PRALINES @ foodiemisadventures.com

Saturday, September 28, 2019

BEST BROWNIE RECIPE EVER

MMmmmm is all I can say. I just took my first bite. They taste more like fudge than brownies. The frosting is the key. At first the frosting was crumbly, but using a fork for 3 minutes made it come up to a nice creamy consistency. Also, frosting the brownies when they are warm made for a nice finish!

Best Brownies Ever

Prep time

5 mins

Cook Time

30 mins

Time to Make It

35 mins

Ingredients

½ cup + 2 tablespoons salted butter, melted

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

½ cup melted milk chocolate chips

¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon salt

1 cup milk chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a metal 9x9 pan with parchment paper.
Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
visit Best Brownies Ever @ thestayathomechef.com for the complete recipes

PERFECT CHOCOLATE CHIP COOKIES

Great recipe just as written. Whenever a cookie recipe calls for butter I always chill the dough for an hour or so before baking as this prevents a flat cookie. The taste of butter can't be beat! The chocolate chips and nuts can be substituted with any variety of options...this time I used two King Size Hershey Bars with almonds, but vanilla chips, dried cherries, etc. could also be fun to try. Great recipe, great cookie.

Perfect Chocolate Chip Cookies

Prep Time

10 mins

Ingredients

1 1/2 cups all-purpose flour see notes below

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter see notes below, room temperature

1/2 cup firmly packed light brown sugar

6 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract

2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

Instructions

Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray..
In a medium bowl, sift the flour, baking soda and salt together.
visit Perfect Chocolate Chip Cookies @ thebakingchocolatess.com for the complete instructions

NUTELLA STUFFED DOUBLE CHOCOLATE MUFFINS

I was eager to try something new and thought the combination of chocolate, cherries, and almond extract sounded delicious! I cut the recipe in half using the servings calculator. I tend to generously fill my cupcake pans so I got 5 tasty jumbo muffins. The recipe didn't specify the cherries, so I used maraschino cherries and 60% cacao chips in my muffins. I would make this recipe again!

NUTELLA STUFFED DOUBLE CHOCOLATE MUFFINS

PREP TIME: 10 MINSCOOK TIME: 17 MINSTOTAL TIME: 27 MINS

YIELDS: 12 MUFFINSCALORIES: 356 KCAL

INGREDIENTS

2 and 1/2 cups plain/all-purpose flour 312g

1/2 cup cocoa powder 50g

3/4 cup caster/granulated sugar 170g

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips 175g

1 large egg room temperature

1 cup buttermilk* 240ml

1/2 cup vegetable oil 100ml

2 teaspoons vanilla extract

12 - 24 teaspoons Nutella

INSTRUCTIONS

Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan very well, then set aside.
Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Fold in the chocolate chips. Set aside.
visit NUTELLA STUFFED DOUBLE CHOCOLATE MUFFINS @ marshasbakingaddiction.com for all the complete instructions

BLACKOUT CHOCOLATE CAKE

This chocolate cake is phenomenal! I have been making this for about 2 years now for many, many different occasions, and it always gets rave reviews. I usually make the cake in regular cake pans, slice the cakes in half lengthwise, and spread seedless raspberry preserves on each cut half. Then I place the layers back together and frost the cake sides, top, and between each cake with "Chocolate Fudge Buttercream Frosting" (also on this site). Chocolate doesn't get any better than this!

BLACKOUT CHOCOLATE CAKE

INGREDIENTS

For the chocolate cake:

3 cups flour

3 cups sugar

1 1/2 cup unsweetened cocoa powder

1 tablespoon instant espresso powder (we use DeLallo)

1 tablespoon baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons sea salt

4 large eggs

1 1/2 cups plain Greek yogurt (we use Chobani whole milk yogurt)

2 cups water

1/2 cup vegetable oil

1 tablespoon vanilla extract

For the frosting:

1 1/2 cups butter, softened
8 ounces cream cheese, softened
1 1/2 cups unsweetened cocoa powder
visit blackout chocolate cake @ pinchofyum.com for the complete instructions

THE BEST SOFT CHOCOLATE CHIP COOKIES

These cookies also won for me at a cookie exchange last year. Since then, I've had people ask me for the recipe. A slight change I make is instead of the two tablespoons of water, I use freshly brewed and cooled down coffee. Coffee sets off the flavor of chocolate really well. You don't taste the coffee, you just taste the chocolate MORE. I sometimes also use a teeny bit of peppermint extract when I want them REALLY minty. They're a favorite every time.

THE BEST SOFT CHOCOLATE CHIP COOKIES

INGREDIENTS

8 tablespoons of salted butter

1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)

1/4 cup packed light brown sugar

1 teaspoon vanilla

1 egg

1 1/2 cups all purpose flour (more as needed – see video)

1/2 teaspoon baking soda

1/4 teaspoon salt (but I always add a little extra)

3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

INSTRUCTIONS

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
visit THE BEST SOFT CHOCOLATE CHIP COOKIES @ pinchofyum.com for all the recipes

BLOBBS

Great recipe! I make them all the time. I just do two things differently when I make them as jar mixes: use Domino Brownulated Sugar to avoid having the sugar get hard in the jar, and stick a small crumbled-up piece of wax paper in the top to avoid having the ingredients move around (since the recipe doesn't completely fill the jar.) I cover the top with a small piece of patterned cloth and tie with a ribbon, and you can't see the wax paper.

Blobbs

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes, plus at least 30 minutes to chill

Ingredients

1 stick (1/2 cup) unsalted butter

8 oz semi-sweet chocolate, chopped (see note)

3 oz unsweetened chocolate, chopped

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1-1/4 cup sugar

2 teaspoons vanilla extract

12 oz chocolate chips (semi-sweet or milk chocolate both work well)

1-1/4 cups pecans, coarsely chopped

1 heaping cup walnuts, coarsely chopped

Instructions

Line two baking sheets with parchment paper.
Place the butter in a medium microwave-safe bowl and heat in the microwave until melted, about 1 minute. Add the chopped chocolate and stir to combine. Heat the melted butter and chocolate in the microwave for 20-second intervals, stirring between each bout of heat, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, the butter and chocolate can be melted together slowly in a double boiler on the stovetop.) Set aside and cool to room temperature.
visit Blobbs @ onceuponachef.com for all the recipes

FUDGY OREO BROWNIES

This is a very forgiving and malleable recipe. For some reason we were out of chocolate syrup, so I added one square of Baker's semisweet chocolate and half a container of chocolate flavored icing to the mix. Hubba hubba! I'm just not sure the kids are going to get any of these. It would be a shame to allow anybody but me to eat them :) great without frosting or with. This is my first batch of scratch brownies, and is the recipe I will always turn to.

FUDGY OREO BROWNIES

INGREDIENTS

1 and 1/4 sticks unsalted butter 140g

1 and 1/2 cups granulated sugar 300g

3/4 cup cocoa powder 75g

1/4 teaspoon salt

2 large eggs cold

2 teaspoons vanilla extract

1/2 cup plain/all-purpose flour 60g

1/2 cup chocolate chips 90g

16 Oreos whole

Oreos chopped

INSTRUCTIONS

Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.
Visit FUDGY OREO BROWNIES @ marshasbakingaddiction.com for the complete instructions

SALTED CARAMEL CHOCOLATE CAKE

I normally avoid recipes with packaged cake mixes, but you will NEVER know that one was used in this recipe. These were the best brownies I've ever made. I wondered if I was missing a liquid ingredient while mixing the batter, but the directions are correct. The batter is very thick and hard to stir, but that the way it is supposed to be. We had so many Christmas treats at work this year, but this was the most popular. The brownies are gooey. Don't cut them until they have completely cooled. I made them at night and cut them the next morning. If I had to describe these brownies in one word, it would be "decadent."

Salted Caramel Chocolate Cake

prep 1 hour, 1 mincook 30 minstotal 1 hour, 31 mins

author bakerbynature

Ingredients

For the chocolate cake:

2 cups granulated sugar
1 cup light brown sugar, packed
2 and 3/4 cups all-purpose flour (not packed!)
1 and 1/2 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
3 large eggs + 2 large egg yolks, at room temperature
1 and 1/2 cups full-fat sour cream
1/3 cup whole milk
3/4 cup vegetable oil (you may also sub in melted coconut oil)
2 tablespoons vanilla extract
1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
4 and 1/2 cups confectioners' sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons heavy cream (more if needed)
2 tablespoons salted caramel sauce

Garnish:

1 and 1/4 cups salted caramel sauce (please see post for more on this)

Flaky sea salt

Instructions

For the chocolate cake:

Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
Visit Salted Caramel Chocolate Cake @ bakerbynature.com for the complete recipes

WHITE CHOCOLATES BROWNIES

I had a get together and I made five different desserts (White chocolate Blondies, Autumn Cheescake, Caramel Brownies II, Chocolate Chip Cookies, and Cinnamon Coffee Cake II). This one was the big hit. I even had people ask me for the recipe, even email me later to get it from me. It isn't very sweet and the mixture of the two chocolates is very nice. I did use the bitter sweet chocolate and added extra. It is very easy to make. I used the microwave versus the double boiler to melt the chocolate. NO Problems.

White Chocolate Brownies

Prep Time

15 mins

Cook Time

22 mins

Total Time

37 mins

Ingredients

For the Brownies

2/3 cup unsalted butter

6 oz white chocolate , use baking white chocolate not candy melts

3/4 cup granulated sugar

1 teaspoon vanilla

1/4 teaspoon salt

2 large eggs , room temperature

1 and 1/4 cup all-purpose flour , spooned & leveled

For the Topping

1/3 cup white chocolate chips

1/3 cup semi-sweet chocolate chips , or dark

Instructions

Preheat the oven to 350F degrees.
Line an 8x8 inch baking pan with aluminium foil & spray with non-stick cooking spray and set aside.
Visit White Chocolate Brownies @ justsotasty.com for the complete instructions

KING ARTHUR FLOUR'S ORIGINAL CAKE PAN CAKE

This cake is so moist and dense! It was a great tasting cake, and practically foolproof. Don't worry about the thin consistency of the batter. This is made more like a pudding (lava) cake, and it WILL bake into a normally textured cake, just especially moist. Instead of 9 in. pans, I used a 13x9 and baked it for 45 minutes, and that worked beautifully, too.

KING ARTHUR FLOUR'S ORIGINAL CAKE PAN CAKE

INGREDIENTS

Choose your measure: Volume Ounces Grams

CAKE

1 1/2 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour

1 cup sugar

1/4 cup Dutch-process cocoa, natural cocoa, or Triple Cocoa Blend

1/2 teaspoon salt

1/2 teaspoon espresso powder, optional

1 teaspoon baking soda

1 teaspoon vanilla extract, gluten-free if necessary

1 tablespoon vinegar, cider or white

1/3 cup vegetable oil

1 cup cold water

ICING

1 1/2 cups semisweet chocolate chips

1/2 cup half & half

INSTRUCTIONS

Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.
visit KING ARTHUR FLOUR'S ORIGINAL CAKE PAN CAKE @ kingarthurflour.com for the complete instructions

The Best Gluten Free Chocolate Cake Recipe

My mother-in-law is gluten and lactose intolerant, so I thought I'd give this a shot on her last visit. Yum! Very cakelike, good nutty texture and taste from the beans. I think I would change it by adding a bit of vanilla, and using bittersweet chocolate, but otherwise it's great. I'm going to keep making it for myself even though she's gone home. :-) Make sure the flour you use to dust the pan is gluten-free, or even better, use cocoa instead.

Best Ever Gluten Free Chocolate Cake Recipe

Ingredients

For the Cake

1 3/4 cups all-purpose gluten free flour

3/4 teaspoon xanthan gum (omit if your blend contains it)

2 cups granulated sugar

3/4 cups cocoa powder*

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine sea salt

1 cup buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar)

1/2 cup avocado oil (or canola oil)

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup hot coffee

For the Frosting

1 cup butter, softened

3 cups powdered sugar

1/2 cup unsweetened cocoa powder

1 teaspoon vanilla extract

1/4 cup heavy whipping cream

Directions

To make the Cake:

Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray.
In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed.
visit The Best Gluten Free Chocolate Cake Recipe @ whattheforkfoodblog.com for the complete instructions

BEST BROWNIES EVER

These brownies are magnificent!!! I mean "melt in your mouth" and I didn't even make the frosting. I doubled the recipe and it still won't be enough. There are a few tips that will ensure your brownies are not cakey. I do not use a mixer because you can overmix your batter and whip too much air into the eggs. This makes your brownies have a cakey texture. Mix everything by hand in a bowl and lightly beat your eggs before adding them to the mixture. Gently stirring everything together makes them turn out better as opposed to franticly beating the mixture. Hope this helps, because I will NEVER buy brownie mix again.

Best Brownies Ever

Prep time

5 mins

Cook Time

30 mins

Time to Make It

35 mins

Ingredients

½ cup + 2 tablespoons salted butter, melted

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

½ cup melted milk chocolate chips

¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon salt

1 cup milk chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a metal 9x9 pan with parchment paper.
Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
Visit Best Brownies Ever @ thestayathomechef.com for the complete instructions

Thursday, September 26, 2019

THE BEST FUDGY BROWNIES

My family is a brownie family...and my husband said these are the best brownies he has ever had! I usually make the ones from a box, and he said these are far better. They were really fudgy and soft. I coated the chocolate chips in a little flour before putting them in the batter so they wouldn't fall to the bottom of the pan.

THE BEST FUDGY BROWNIES

PREP TIME: 15 MINSCOOK TIME: 30 MINSTOTAL TIME: 45 MINS

INGREDIENTS

1 and 1/4 sticks unsalted butter 140g

1 and 1/2 cups granulated sugar 300g

3/4 cup cocoa powder 75g

1/4 teaspoon salt

2 large eggs cold

2 teaspoons vanilla extract

1/2 cup plain/all-purpose flour 60g

1/2 cup chocolate chips 90g

INSTRUCTIONS

Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.
Visit the best fudgy brownies @ marshasbakingaddiction.com for all instructions

Banana Chocolate Dessert

BANANA CHOCOLATE CHIP COOKIES

Very Yummy. The only changes I made was to substitute the sugar with Splenda, put carob chips instead of chocolate chips, and I halved the baking powder to 1 teaspoon. They are still coming out of the oven, batch after batch, and my 5 year old son is eating them up! He's had 2 so far, and loves them. These are nice puffy cookies that would be GREAT with a cuppa tea. I will be using semi sweet chocolate chips next time I make these because I love the two flavours together and carob just doesn't do it for me. ;) I was trying to be healthy about baking. Is there such thing really? hahaha!

Banana Chocolate Chip Cookies

Soft and chewy banana cookies loaded with chocolate chips.

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Ingredients

1/2 cup butter, softened to room temperature

1 cup brown sugar

1/4 cup sugar

2 over-ripe bananas, mashed

2 tsp vanilla

2 cups flour

1 Tbsp cornstarch

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cups chocolate chips

Instructions

Beat butter and sugars in a large mixing bowl till creamy. Beat in mashed bananas and vanilla.
Visit Banana Chocolate Chip Cookies @ creationsbykara.com for the complete instructions

Chocolate Buttermilk Cake with Frosting

This cake recipe taste almost like devil's food cake. It was chocolatey but not too much chocolate. It was very moist. I used this recipe for my mother-in-law's birthday cake, and she loved it. I was using this cake recipe for a decorating project, so I did not use any of the candy on the cake. Other than the omission of candy, I followed the recipe without changed. I didn't have buttermilk on hand, so I put in a Tablespoon and a teaspoon of vinegar to regular milk. I will definitely make this again.

Chocolate Buttermilk Cake with Frosting

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Ingredients

Cake

1 cup Challenge butter

1/3 cup unsweetened cocoa

1 cup water

1/2 cup buttermilk

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

2 cups sugar

2 cups all-purpose flour

1/4 teaspoon salt

Chocolate-Buttermilk Frosting

1 cup Challenge butter

1/4 cup unsweetened cocoa

1/3 cup buttermilk

1 (16-ounce) package confectioners' sugar

1 teaspoon vanilla extract

1/2 cup toasted pecans

Instructions

Preheat oven to 350 degrees and grease a 9X13-inch pan.
Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
get the full instructions @ spicysouthernkitchen.com

Chocolate COOKIES Dessert

Chocolate Chip Cookie Magic Bars