Tasty Thursday

I'm trying to squeeze all my must have summer desserts in before the end of the season.  This watermelon rose granita has been on my to try list, and hopefully I'll be able to whip up a batch this weekend.  It literally is just 3 ingredients, and takes about 8 hours.  It's easy, pretty to look at, and perfectly summer.  Happy Thursday!

Tasty Thursday :: Chocolate Lovers Edition

This right here ladies and gentlemen, is why I bought a crock pot.  Look at all that chocolate deliciousness, you can almost taste the molten lava cake as it melts in your mouth.  And another great part is the easy clean up, and we all know I love easy clean up.



INGREDIENTS:

1 box chocolate cake mix
1 1/4 C milk
1/2 C vegetable or canola oil
3 eggs
1 (3.9 ounce) instant chocolate pudding
2 C milk (I used 1 %)
1 (12 ounce) bag milk chocolate chips
parchment paper

DIRECTIONS:

1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely.
2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl.
3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy.
4. Pour the batter into the lined crock pot.
5. Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes.
6. Pour the pudding over the top of the cake batter. Don't stir it. Really, cross my heart and hope to die. It will cook up best if you leave the layers be.
7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it.
8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. The bottom layer of the cake will be all gooey and soft. Yum.
9. Place some on a plate and add a  cool scoop of ice cream or whipped cream right on top.

Recipe via: Jamie Cooks It Up

Tasty Thursday: Holiday Cookies

Is it just me or, is the oven on the entire month of December?  We just made a batch of delicious sugar cookies last night, the perfect midnight snack and let's face it, it makes for a pretty good breakfast on the go.  And it's almost time for our annual Ugly Sweater, Cookie & Beer Exchange party, which means I need a holiday cookie recipe asap.  Here are some of the tasty treats I'm considering making for our cookie exchange.  Happy Baking!

Bake the post:

1. Chocolate Kissed Gingerbread Cookies | 2. Shortbread Sugar Cookies | 3. Chocolate Peppermint Crinkle Cookies | 4. White Chocolate Peppermint Fudge | 5. Snowball Cookies | 6. Swirl Cookies | 7. Shirley Temple Kiss Cookie | 8. Ultimate Almond Cookies | 9. Spicy Oatmeal Raisin Chocolate Chip Cookies | 10. Mint Chocolate Cookies

Tasty Thursday

 Happy Halloween!  Today's Tasty Thursday is both creepy and delicious.  I love the way these blood splattered petit fours with sugar glass look.  They're the perfect finishing touch to any Halloween dessert table, and will win you major kudos from your friends and family.

INGREDIENTS:

For the petit fours:
- 1 frozen pound cake
- 1 lb. powdered sugar
- 1/4 cup water
- 1/4 cup corn syrup
- 1 teaspoon vanilla
- Red food coloring

For the sugar glass:
- 1 3/4 cups sugar
- 1 cup water
- 1/2 cup corn syrup
- 1/2 teaspoon cream of tartar

DIRECTIONS:
1. Make the glaze by mixing powdered sugar, corn syrup, water, and vanilla together in a medium bowl.
2. Trim petit fours into cubes and dip into sugar mixture. Let dry on a cooling rack for 30 minutes.
3. Use chop sticks or a fork to dot petit fours with red food coloring for a blood-splattered look.

4. To make the sugar glass: combine all ingredients in a medium saucepan. Heat over medium heat for about an hour until the temperature reaches 302 degrees F.

5. Remove from the stove and spread onto a baking sheet covered with parchment paper. Use an offset spatula to gently spread mixture.

6. Let sugar glass cool for about an hour, and then break using a mason jar or other solid object. Be careful though! It’s sharp.

7. Grab a glass shard and use a basting or other pastry brush to paint red food coloring on the edges.

8. Place “bloody” sugar glass into a petit four and repeat with remaining cakes.

Happy Halloween from a family of mad scientists!





Tasty Thursday: Chocolate Edition

One of my friends made this insanely delicious looking chocolate cake for her nephew's birthday.  In her words it was the best chocolate cake she's ever tasted, and the flavor compliments between the espresso and chocolate really sealed the deal.  I can't wait to give it a go.  I wonder though, does "it's Saturday", count as an ocassion to make chocolate cake?



INGREDIENTS:

Chocolate Cake

2 cups all-purpose flour

2 cups sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

Chocolate Frosting

1½ cups butter (3 sticks)

1 cup cocoa

5 cups confectioner’s sugar

½ cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder

DIRECTIONS:

For the cake:

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool for 10 minutes.
6. Frost cake with Chocolate Frosting.

For the Chocolate Frosting:

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
2. Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
4. Add vanilla extract and espresso powder and combine well.
5. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Tasty Thursday: Chocolate Edition

Pregnancy is giving me some major chocolate cravings, I'm currently munching on some chocolate Teddy Grams as we speak.  So it should come as no surprise that I have a date with my Kitchen Aid mixer this weekend, to whip up this delectable recipe for Texas Sheet Cake.

Tasty Thursday

I've been on a chia seed kick lately, so when I saw this Mango Coconut Chia Seed Pudding, I knew I had to try it.  For those of you who haven't formally met the chia seed, it's quite the multi-tasker.  In addition to being high in non-animal omega 3s, it's a great source of fiber, protein, and antioxidants.  And yes, it's also the seed that gave rise to the chia pet craze a decade ago.

Servings: 2 • Size: 1 cup • Calories: 159.1 • Fat: 9.6 g • Protein: 3.6 g • Carb: 17.9 g • Fiber: 6.5 g • Sugar: 9.2 g • Sodium: 52.2 mg Ingredients:

1/2 cup lite coconut milk

1/2 cup unsweetened almond milk

3/4 cup fresh ripe champagne mango, diced

2 tbsp chia seeds

1 tbsp sweetened shredded coconut

4-6 drops Nu-Naturals liquid stevia (or sugar/honey to taste)

Directions:

Combine all ingredients in a large container.  Mix well and close container.  Refrigerate overnight or at least 5-6 hours.

Tasty Thursday: Fall Desserts

I got my donut pan in the mail last night.  I'm so excited for all the glorious apple and pumpkin donuts we'll be baking up over the next couple months.  Tonight I'm going to make these Apple Cider Donuts.

INGREDIENTS:

granulated sugar for preparing pans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain nonfat yogurt
3 Tablespoons vegetable or canola oil

DIRECTIONS:

1. Preheat oven to 400°F. Coat pan with nonstick spray or oil. Sprinkle with sugar, shaking out excess.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half of the batter among the cavities in the prepared pan, spoon about 2 generous Tbsp. of batter into each cavity. Don’t fill them to the top or your doughnuts will lose their holes when the batter puffs up while baking!
3. Bake 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a rack to cool. Clean the pan, re-coat it with oil and sugar. Repeat with remaining batter.
4. Ice your doughnuts, if desired. Sift 1 cup powdered sugar and mix w/ 2 ounces light cream cheese, a dash of cinnamon and enough nonfat milk to create a spreading or dipping consistency. Dip tops of doughnuts into the icing, then set right side up on a rack to let the icing set.

Tasty Thursday

After a night like last night, where our car died multiple times and had to be towed to the mechanic's, and we didn't get home till past midnight, I would have loved nothing more than a slice of this Tiramisu Roulade.

INGREDIENTS:

8 eggs, separated
2/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder (I like the dark kind)
1 tablespoon granulated espresso or instant coffee

For the filling:

16 ounces Marscapone cheese
6 tablespoons heavy cream

Powdered sugar for dusting
Grated chocolate, optional

DIRECTIONS:

1. Preheat oven to 350 degrees. Grease a sheet pan or jelly roll pan that is something close to 15 ½” by 11 ½”. Line with parchment paper and grease that too.

2. Beat egg whites until glossy and soft peaks form. In a separate bowl beat the egg yolks with the granulated sugar until thick and pale yellow in color. Stir in cocoa powder and granulated espresso or instant coffee. Take a big scoop of the egg whites and mix into the yolks, then fold the yolks into the egg whites. Pour into prepared pan and even out with a spatula.

3. Bake in pre-heated oven for 20 minutes. Remove pan from oven and let cake cool in the pan. When cool tip the cake onto another piece of parchment paper that has been dusted with powdered sugar.

3. For filling mix Marscapone cheese with cream until well mixed and creamy. Smooth the filling over the cooled cake.

4. Using the parchment paper to help you, roll the roulade up from one of the short ends. Carefully lift it and place on a serving platter. It may crack but that is fine. Dust with additional powdered sugar and grate some chocolate on top if desired. Chill in fridge for at least half an hour but serve the same day as you make it. Slice to serve.

Tasty Thursdays: Desserts

I'm a sucker for pound cake.  It's always moist, buttery, and delicious. Random pound cake fun fact:  the reason it's called pound cake is because the original recipe called or a pound of everything: sugar, eggs, flour, and butter.  So when I saw the recipe for  Elvis Presley's favorite pound cake, I knew I had to try it.

INGREDIENTS:

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan

3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting

3/4 teaspoon salt

3 cups sugar

7 large eggs, at room temperature 30 minutes

2 teaspoons vanilla

1 cup heavy cream

DIRECTIONS:

1. Put oven rack in middle position, but do not preheat oven.

2. Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

3. Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

4. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Tasty Thursday: Desserts

 There's nothing I love more than brownies, except cheese cake.  So imagine the delicious possibilities of combining these two!  I give you: Cheesecake Brownie Bites!!!

INGREDIENTS:

For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour

For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk

DIRECTIONS:



1.       Preheat the oven to 350ºF.

2.      In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

3.      Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.

4.      In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

5.      Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.

6.      Bake for about 12 minutes, or until a toothpick inserted comes out clean.

7.      Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

Thirsty Thursday: Summer Cocktails

Hope you lovelies had a wonderful 4th of July!  We had a bbq on the beach, topped off with fireworks, the only way to end any 4th of July celebration.  These Blackberry Proseco Popsicles would have been the perfect edition to our festivities.

INGREDIENTS:

20 oz Prosecco
1/3 cup of blackberries
4 oz crème de cassis
Splash of fresh lime juice
2 pinches of lime zest

DIRECTIONS:

1. Place blackberries in a bowl and pour crème de cassis on top and toss to coat. Using a muddler or a rounded blunt end of a kitchen tool, crush berries into the crème de cassis. Add lime juice and zest, toss to combine.

2. Measure out approximately 1 teaspoon of berry mixture into bottom of your chosen popsicle form and pour Prosecco on top.

3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.

A few notes:

1. Do not remove from freezer until ready to serve, or plate over crushed ice as the carbonation in the Prosecco creates tiny air pockets that will make the popsicles melt faster.

2. Cordial glasses were used for the popsicles in the picture, but any form will work.

Tasty Thursday: Sweet Treats

Just in case you didn't statisfy your sweet tooth this Valentine's Day here a recipie I can't wait to try.  These OREO cupcakes are chocolate-y, easy to make, and pretty to look at. 


{via}



INGREDIENTS:

24  OREO Cookies

1 pkg. (2-layer size) chocolate cake mix

2 cups thawed COOL WHIP Whipped Topping

DIRECTIONS:

PLACE 1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans 5 min.; remove to wire racks. Cool completely.

REMOVE paper liners; cut cupcakes horizontally in half.
FILL with COOL WHIP. Serve cookie-sides up.

Tasty Thursdays: Pumpkin Spice Latte Cupcakes

Yum, Yum, and Yum.  I can not wait to make these Pumpkin Spice Latte cupcakes, they look delicious!

{via}

Pumpkin Spice Latte Cupcakes
Yield: about 2 dozen cupcakes
Ingredients:
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon
Caramel sauce

Directions:
To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Stir together and set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.

Watermelon, Salt&Chili-Granita

This looks like the perfect summer treat!

{via}

w a t e r m e l o n , s a l t & c h i l i g r a n i t a

1 kg fresh, seedless watermelon, skin removed & roughly chopped
1 tbsp freshly squeezed lime juice
1/4 tsp salt
1/4 tsp dried chili flakes

add watermelon, lime juice, salt & chili flakes into a food processor and blend until mixture forms a pulpy consistency

pass mixture through a sieve, pressing firmly through with the back of a spoon; discard remaining mixture from sieve

pour the sieved mixture into a wide metal baking tray or freezer-proof dish (make sure it will fit easily onto your freezer shelf) and freeze for approximately 2-3 hours or until ready to serve (mixture will keep in the freezer for 2-3 days)

Have a happy 4th

{photo via 17 and baking}

Happy Friday!  In the infamous words of K. Perry  "There's a stranger in my bed, there's a pounding my head, Glitter all over the room, Pink flamingos in the pool, I smell like a minibar, DJ's passed out in the yard, Barbie's on the barbeque"  Hope everyone has a fabulous long weekend.  I'm loving this festive cake, and the kicker it was made/designed by a teenager, get the recipe here.  And if you need some 4th of July party inspiration, check out rnL's inspiration board.