Christmas Crack

I really don't like the name of this sweet treat but it's what it's called on literally hundreds of blogs and I can't remember which one I found it on first.  It was ALL over FB last year and Tina called me and said she had this summer yummy bar "thing" and wondered if I could re-create it.  She couldn't really remember what was in it, that wasn't helpful;)   She knew that she had just never had it so since I had never made this, I gave it a go.  It wasn't it but it was yummy.

Ingredients

• 50 saltine crackers (approx.)
• 2 sticks butter
• 1 cup soft brown sugar
• 2 cups chocolate chips
• 1 cup M&M's

Instructions

1. Pre-heat oven to 325°.
2. 9x13 jelly roll pan. Spray with cooking spray and then line pan with saltine crackers.
3. Place butter and sugar in a medium sized pot over low medium/low heat. Stir until butter is melted. Once butter is melted, bring to a boil for exactly 3 minutes. Stir constantly.
4. Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.
5. Place pan in oven and bake for 7-8 minutes. The mixture will spread evenly over the crackers as it bakes.
6. Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes and then spread all over the toffee with a spatula. Sprinkle M&M's on top and then place in the fridge for 30 minutes. Once chocolate has hardened break pieces off the foil and store for up to two weeks in an container.

I didn't count my crackers as you can see and didn't have enough saltines but these other ones filled in fine.

There's the toffee goodness getting started.

Pour over the crackers.  Be careful putting into the oven because I spilled a little on my hand and it didn't feel great.

Sprinkle with chocolate chips.  I used half milk, half semi-sweet.

Melts fairly quick.  Spread with a spatula.  Throw some mini m&ms on top.

Break into pieces.  YUMMY

Blender Chocolate Mousse

I found this recipe here and thought, "it can't be this easy and that good", well..YES, it can!  YUMMY, yummy!  My kids thought it tasted a little too sharp so I might use half milk chocolate chips for them next time but the dark chocolate lover in me, loved it as is.


Here's what you'll need:

1 C semisweet chocolate chips
1 egg, room temperature
1 teaspoon coffee liqueur or vanilla extract (I used Kahlua)
1 C heavy cream
Fresh whipped cream (optional)
1/2 cup fresh berries (optional)
Directions:Place chocolate chips, egg and coffee liqueur or vanilla in blender and chop. Heat cream until very hot and small bubbles appear at edge. Carefully pour hot cream into the blender. Blend until chocolate is melted and mixture is smooth. Pour into dessert dishes or pretty wine or martini glasses. Cover with plastic wrap and refrigerate until it firms up a bit. Serve with fresh berries and/or whipped cream on top. Makes enough for 2 to 3 servings depending on the size of the dish.

Your cream is ready to come off and pour into blender.

Cover with seran and chill.  I thought that was easier than individual serving dishes.

I opted for caramel sauce instead of berries and cream.  Nice little drizzle on the bottom.

And a little more on top.

ENJOY!!

 

Cream filled Cupcakes

I'm making these tonight for something kinda special tomorrow.  Stop back to find out why.

So..you'll need
Devil's Food Cake Mix prepared according to directions
1 brick of Cream Cheese~softened
1 C Sugar
1 Beaten Egg
Pinch of salt
1/2 bag mini Chocolate Chips

Mix cake mix in bowl.

Mix beaten egg, cream cheese, sugar and salt in another bowl. When mixed, add chocolate chips. To make cupcakes, pour batter half full into cupcake liners. Drop a spoonful of cream cheese mixture into center and bake according to cupcake directions on box. Makes about 28 cupcakes. Frost with your favorite chocolate
canned frosting. YES, you know my secret..I use canned frosting on these babies;)

Ready for oven
Ready for frosting



Frost with favorite canned frosting or yummy chocolate buttercream and eat!!

Flourless Monster Cookies

I'm always looking for gluten free cookie recipes because of Max's hockey buddy and decided to try these.  I did the first batch almost exactly as she instructed.  They were tasty but they were a bit crumbly.  The recipe creator suggested flipping them and continuing to cook but I really don't think that would have been possible.  So, I tried spraying the pan with a cooking spray and letting them cool a little while on the pan and that helped but wasn't completely successful.  I made them about the size of a golf ball and only slightly flattened before baking and that also helped a little more.  My kids really liked them but I'm not sure I'd make them again because to be honest, they irritated me a bit.

But since I promised that I'd be making the recipes I've been saving over the years, I thought I'd give you "my" feedback.  I'll get back to you with the other recipe I found on another day.

Here's what you'll need:
3 large eggs
1 1/2 C dark brown sugar ~ I only had light

1/2 C unsalted butter, softened

1/4 C sugar

1 t salt ~ I didn't add this

1 1/2 t vanilla

1 1/2 C peanut butter

1 t cinnamon

2 t baking soda

4 1/2 C old fashioned oats ~ not instant

1/2 C chocolate chips

1/2 C white chocolate chips ~ I used butterscotch

1/4 C peanut butter chip ~ I used M&Ms

1/4 C toffee pieces ~ I didn't use

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
2. Cream butter, peanut butter and sugars together in mixer (about 3 minutes).
3. In a large bowl, toss oats, cinnamon and baking soda together.
4. Add eggs to butter & sugar mixture one at a time. Make sure the eggs are mixed in well. Add vanilla and salt. Mix to combine.
5. Add the oat mixture to the bowl and then slowly add the "stuff" and mix until it is incorporated. No need to worry about over-mixing because there is no flour.
6. Using a small ice cream scoop or spoon, scoop the cookie dough onto the lined baking sheets. Space them about two inches apart. Flatten the tops a bit with the bottom of a glass. Sprinkle with fleur de sel if you wish, I did not.
7. Bake for 10 minutes - turning halfway through the baking time. Cool on a rack but sneak at least one while they are warm.

 

Here's the dough

 Ready for the oven

 Done.  Make sure they are COMPLETELY cool before you bag them up.

 

Sweet 16 Cake

Alanna's daughter Kayla turned 16 in August and I made this cake for her actual birthday.  I think the stand up letters make the cake more festive.  You can learn how to do them here.

Here's what you'll need:

1 3/4 C Flour
2 C Sugar
3/4 C Cocoa Powder
2 t Baking Soda
1 t Baking Powder
1 t Salt
2 Eggs
1 C Buttermilk
1/2 C Vegetable Oil ~ I used Canola
1 t Vanilla
1 C Strong Hot Black Coffee ~ I used Espresso Roast

Combine your dry ingredients and mix well. Add wet ingredients with the exception of coffee. Give it a couple of minutes with the electric mixer. Pour in black coffee and mix until incorporated. The batter is a bit thinner than a cake mix.  Pour into greased pan.  I used a round pan that took about 40 minutes at 350.  If you used a 13x9, I'd start with 20-25. Bake until toothpick comes out clean.

I cut the cake into three layers and put a chocolate cream cheese frosting inside.

This is what you'll need:

1 brick Cream Cheese~softened, yep low fat
1 stick butter~softened
2 t Vanilla
3 1/2 C Powdered Sugar
1/2 C Hershey Cocoa

Mix together and frost.

For the outside I did a simple chocolate buttercream but you could also use the chocolate cream cheese if you wanted.

Decorate with your chocolate toppers, refrigerate for about an hour and serve.

  The kids enjoying dinner with some fun masks.

 Happy Sweet 16 Kayla!!

Swirl Cake

With chocolate frosting is another variation.  I made a simple white cake, put chocolate buttercream  in the middle and swirled the top with more chocolate buttercream.  You can kind of see the pattern better with the chocolate. 

With a star tip, make a circle with the frosting, about 3 turns.  Stop.  Start again in another area of the cake.  Fill in holes with strips of frosting. 

Happy Birthday Shannon!!  I hope you enjoyed your cake!!

Good Book & Good Black Forest Cake

I chose a book called The Baker's Daughter by Sarah McCoy for book club.

Thanks Barnes and Noble for the photo

It wasn't because I liked to bake, it was because I had read good things about it. Everyone in the book club liked the book but what they liked best was the cake recipe in the back that I made for our discussion. Yep, it was bonus material that you found at the end...recipes!

It was pretty simple to make, Claire actually put it together with a little supervision.  Although it was not entirely cheap. The Kirschwasser, which is a cherry brandy could only be bought in the $15 bottle size. I also splurged and bought Ghirardelli Cocoa and chocolate to see if it made a difference with the cake (in my opinion, it didn't). And, fresh cherries aren't ever really "cheap". BUT..it was a success. It had a definite POP with your first bite. 

Most everyone really enjoyed it and although it contained some liquor, I would let my kids eat a piece if they wanted but they didn't. It was also a pretty cake and looked impressive with the 4 layers.

So if you wanna impress your friends, here's what you'll need:

Cake
1 2/3 C Flour
2/3 C Unsweetened Cocoa Powder
1 1/2 t Baking Soda
1 t Salt
1/2 C Shortening
1 1/2 C Sugar
2 Eggs
1 t Vanilla
1 1/2 C Buttermilk or regular (I used buttermilk)
1/4-1/3 C Kirschwasser (it called for 1/2 C, that seemed excessive?)
It also called for salt which I left out

Filling
1 C Heavy Whipping Cream
1/2 t Vanilla
1 T Kirschwasser
1 C Powdered Sugar
1 C pitted Cherries chopped

Topping
1 square Semisweet Chocolate, shaved or crumbled
10 cherrie halves (said you could you use whole maraschino but I don't think that would have been good OR looked as pretty)

Preheat oven to 350. Grease and flour (I used spray that contains both) two 8 inch round pans. Sift together flour, cocoa and baking soda. Set aside.

Cream shortening and sugar together until fluffy. Add eggs, vanilla and flour mixture. I used my mixer to mix it all together.

Pour into pans and bake for about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and flip out of pan. Cool for about an hour and slice each cake in half, horizontally. You are making 4 layers. Sprinkle layers with 1/3 cup Kirschwasser~I actually brushed it on.

In bowl, whip the cream until stiff. Beat in vanilla and Kirschwasser. Add powdered sugar and beat again.

Spread 1/4 of the filling on one of the layers. Top with 1/3 of the cherries. Repeat with remaining layers. Decorate the top with last of filling, chocolate shavings and halved cherries.

I made the night before and allowed it to chill for almost 24 hours before serving. I don't know if that made the cake taste stronger or not but I liked the "chill" factor.  Leftovers went into the fridge and I actually think it mellowed having another night of rest and I enjoyed it more.

I never "sift" ingredients together, we followed the rules for this recipe;)  Sorry, forgot to take the rest of the mixing photos.

 Pour into two round cake pans

Out of the oven for about 10 minutes, invert cakes on to plates.  When cooled, slice each cake in half to make a total of four layers.  A serated knife works great for this.  Stick knife into middle of cake to about the center and gently cut in a circle until you've cut the cake in half.  With two hands, gently but quickly remove the top layer.

Shave your chocolate with a vegetable peeler.

Chop your cherries be sure to just cut some in half so you can decorate the top

Brush with Kirschwasser 

Spread a 1/4 of the whipped cream on layer, sprinkle with 1/3 of the cherries. 

 

 Repeat layering.  On the top, sprinkle shavings and decorate with cherries.

Cranberry White Chocolate Cake

I made a homemade version of this a couple of years ago but last night I made an "almost" homemade version because the homemade version calls for "soft" butter and I didn't have any.  Improvisation, that's the name of this game.

It was pretty yummy and no one at work was the wiser.

What you'll need:

White Cake Mix
1 C Milk
2 Eggs
3/4 C Sour Cream ~ I used light
zest from one orange ~ should have used two
1 heaping C Frozen Cranberries
3/4 C White Choc Chips or finely chopped white chocolate bark

Mix the cake mix, milk, sour cream, eggs and zest at medium speed for about 2 minutes.  Fold in cranberries and white chocolate chips.  Pour into bundt or cake pan and bake for about 25-40 minutes (depends on what type of pan you use) or until toothpick tester comes out clean.

Cool, glaze and serve.

3/4 C White Chocolate Chips~I actually used finely chopped white almond bark but didn't take a photo

Zest of one or two oranges

Spread in the pan and put in 350 degree oven for about 40 minutes.

Glaze is 1-2T of Orange Juice and about 1/2 C Powdered Sugar

 

Ok, not my best photo but it was at work when I remembered to take a photo:)

 

Chocolate Buttercream

I know what you're thinking. Why the heck is she giving us a frosting recipe without a cake attached? Well, it's my go to frosting. You can throw it on some brownies or cupcakes. Fancy cake or just a mix. It all works, I use it often and have been meaning to post it forever. So...here you go.

If you're feeling sassy, look at the cake and cupcake recipes on the side to find what to put it on.

To make Chocolate Butter Cream frosting
1 stick soft Butter
4-5 C Powdered Sugar
2 t Vanilla
2 square of Baking Chocolate melted OR 2-3 T Baking Cocoa ~ you can add more or both if you want a really rich chocolate.
4-7 T Milk

Start out with 1 stick butter, 4 C powdered sugar, vanilla and 3 T milk. Mix it with your mixer. Keep adding milk by the T until it's the consistency you want.

IF you add too much milk, add more powdered sugar. I've never used a true recipe for frosting, it was an add and adjust philosophy.

Melted Chocolate Squares for me today. Melted in the microwave for about 75 seconds

Mix it all together.

Frost your favorite cake or cupcake.

Chocolate Mousse Cupcakes

Here's what happened. I went looking around for recipes. I copy and print them and typically always attach the link. Well, don't know what happened but a particular batch of recipes I found, I missed the link part. So, I apologize in advance to the person that created this because I know this is a TWEAK for some.

Although, when looking for the direct source, I found several recipes that were close and it's actually really similar to my Skor Cake.

At any rate, I don't know what the recipe was actually called because the name also was cut off BUT I know that it reminded me of Chocolate Mousse so I named them that.

Are you tired of the explanation and ready for the recipe?? Here you go!! Enjoy!

What you'll need:

1 Chocolate Cake Mix without pudding in the mix ~ Duncan Hines
Large box Instant Chocolate Pudding
4 Eggs
1 C Sour Cream ~ I used reduced fat
1/3 C Oil
1/2 C Water
1/2 bag Semi Sweet Chocolate Chips melted

Mix everything together. I used an ice cream scoop and scooped into cupcake liners, 1/2 full. But you could also just dump this into a sprayed 13x9 cake pan.

Bake at 350 for about 25-30 minutes. Makes 30 cupcakes.

Frost with chocolate buttercream frosting

To make butter cream frosting
1 stick soft Butter
4-5 C Powdered Sugar
1/4 C Cocoa Powder
2 t Vanilla
4-7 T Milk

Start out with 1 stick butter, 4 C powdered sugar, vanilla and 3 T milk. Mix it with your mixer. Keep adding milk by the T until it's the consistency you want.

IF you add too much milk, add more powdered sugar. I've never used a true recipe for frosting, it was an add and adjust philosophy. When it's done, separate into different bowls and add food coloring. If you are using liquid food coloring remember it will thin the frosting a bit.

I got sassy and added different toppings on 5 of each cupcakes. Chopped Andes candies, white chocolate chips, Skor candy, sprinkles and milk chocolate chips. But you can stop at frosting or even just top with some cool whip:)

Here's the trick to melting chocolate chips. Melt for about a minute with a half bag. Stir, you might have a couple stubborn ones..look closely at the photo. Keep stirring and they will melt in. You don't want to put this back in the microwave when you're this close or you'll overcook the chocolate.

BUT..If you have a LOT of stubborn ones, try another 15-30 seconds.

See how yummy and creamy the batter is??

DONE

Brownie Fruit Pizza

A couple of days ago, I made my "usual" fruit pizza. But I wanted chocolate and I had some strawberries that needed to be used so that's what inspired this recipe. It was a BIG hit at the family party.

What you'll need:

Brownie Mix
1 pkg Strawberries
1 pkg Cream Cheese softened ~ I use 1/3 fat
3-4 T Milk
1/2 C Powdered Sugar
1/4 C Sugar
1 t Vanilla
1 pkg Strawberries rinsed and sliced

Make your brownies according to box directions. I made mine for "fudgy brownies". I have a large round pan with an edge, if you don't, you can do these in a regular 13x9 pan.

Beat softened cream chese with sugar, powder sugar, vanilla and 3 T of milk, if it doesn't seem creamy enough, add another tablespoon.

AND...Truth be told, you probably don't need the regular sugar but that's what I started with, didn't like the flavor and added powdered. Together it worked.

Frost your brownies and lay strawberries on top.

Glaze
1 C Strawberries ~ I used frozen ones that I defrosted
1 T Lemon Juice
2 T Orange Juice
1 slight T Corn Starch
2 T Sugar

Give everything a whirl in the blender or if your son is like mine and is a infommercial junkie, you have a Magic Bullet you can use.

Pour into small pan and stir on low until thickened, about 5 minutes. Cool.

Brush on top of berries.

If you wanna get fancy you can melt 1/4 C Milk Chocolate Chips in about 40 seconds in the microwave. Take a fork, dip in melted chocolate and drizzle over the top of berries. Chill.

Make the morning of for an afternoon party.

Brownies out of the oven

Spread your cream cheese mixture on top

Slice a package of strawberries

Lay your berries on top. I started on the outside rim and worked my way toward the middle. But you can do whatever is easiest for you.

Glaze will thicken up, let cool.

Brush your berries with the glaze

Hard to see but...Melt your chocolate and with a fork, drizzle over the top

Coca Cola Cake

Our book club read a cheesy book last summer, the name escapes me. One of the women in the book became a master baker who was famous for her Coca Cola Cake. I found the recipe on the author's website and was going to make it for our discussion but ended up not getting it done. However, I still had to know if the Coca Cola Cake was something that I was missing in my life. Turns out, it wasn't, lol.

I'm not saying that it wasn't a good cake, it was. But as you all know, I'm not a "cake" girl. That being said, several people REALLY liked the cake. It wasn't too sweet, just the right chocolate flavor. I thought it was kind of like a brownie/cake mix and let's be honest, pour some cooked chocolate frosting on anything and it goes up a notch in my book.

Here's what you'll need:

2 C self-rising flour (I didn't have self-rising so I made my own and used 2 C Flour, 2 1/2 t Baking Powder, 1/2 t Salt)

2 C sugar
3 T cocoa
1 C Coca-Cola
1 C butter
1 1/2 C miniature marshmallows
2 eggs, beaten
1/2 C buttermilk
1 t baking soda
1 t vanilla

•Frosting:

1/2 C Butter
1 T Cocoa
6 T Coca-Cola
1 lb Powdered Sugar
1/2 C chopped pecans ~ I skipped these)

Preparation:

Grease and flour a 9 x 13-inch pan and set aside.

In a large bowl combine flour and sugar.

In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

Add the eggs, buttermilk, baking soda, and vanilla to the first mixture. Pour into prepared pan and bake at 350 degrees for about 25-30 minutes, until cake tests done with a skewer.


Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm.

Serves about 16.

Melt the Cocoa, cola, butter and marshmallows.

Bring to a boil and remove from heat.

Pour boiled mixture into your dry and stir to combine.

Add buttermilk, eggs and vanilla. This is where I needed to get my whisk out to incorporate all the ingredients.

Pour into greased 13x9 pan and bake for 25-30 minutes. Remove from oven.

Now we need to make the frosting. Put butter, cocoa and cola into a small pan, make sure it's big enough to also hold a pound of powdered sugar. Bring the butter, cocoa and cola to a boil. Remove and add powdered sugar and vanilla, whisk to combine. Immediately pour of warm cake. See those pesky white balls?? That is powdered sugar clumps that wouldn't break up, this particular bag of powdered sugar gave me problems in another recipe. I should have returned it because I don't typically have that problem and I was a tad bugged. Tasted fine though.

Let cake cool and serve