Chocolate-Hazelnut Cake with Chocolate Covered Praline Hazelnuts

This cake is a chocolate lover's dream - a rich, double-layer chocolate cake with a creamy, whipped ganache and a chocolate glaze. The cake is dressed with hazelnuts that have been toasted, candied, coated in tempered chocolate and rolled in Dutch-process cocoa powder, and with fancy bittersweet chocolate swirls.

Our daughter turned 7 last week. 7!!! Being the daughter of foodies, why wouldn't she request a Belgian chocolate cake for her birthday? My husband heard the request and got to work! As he said, he couldn't let her down.

He chose a rich chocolate-hazelnut cake with so many elements he was in the kitchen for 4 hours on Saturday. But this cake - SO worth it.

Instead of making a single layer cake, he turned this recipe into two layers of rich chocolate cake. He layered the cakes with whipped, creamy chocolate ganache in between and on top. Next, he drizzled a chocolate glaze on all of the cake.

He could have stopped there, but this cake is seriously over the top in so many ways - layers, taste, elements, and beauty. In addition to the whipped chocolate ganache and the chocolate glaze, this cake has 2 more toppings - chocolate swirls and chocolate-covered praline hazelnuts.

The swirls started with tempered chocolate that he chilled in a thin layer and then scraped to make chocolate swirls.

The hazelnuts start by toasting hazelnuts that are then candied in a caramelized sugar. Once cool, they are coated in tempered bittersweet chocolate and chilled until hardened. The final step is rolling them in Dutch-process cocoa powder.

Drooling yet?

Once we sang happy birthday and cut the cake, you didn't hear anything out of any of us for about 10 minutes, except "Mmmmm...." and "wow...." And our 7-year-old was very, very happy :)

Chocolate-Hazelnut Cake
Adapted from: Martha Stewart

Tip: Read the entire recipe before starting since several elements can be done together. Such as the hazelnuts for the cake and the hazelnuts for the topping can be toasted together and then separated. The ganache and glaze can be prepared together and then separated to whip some and to keep some as the glaze.

The Cake Ingredients and Directions

• 4 oz hazelnuts
• 13 1/3 Tbsp unsalted butter, softened (1 2/3 sticks)
• 2/3 c Dutch-process cocoa powder
• 6 Tbsp granulated sugar
• 1 2/3 c all-purpose flour
• 1 1/2 tsp baking soda
• 1/4 tsp table salt
• 2/3 c boiling water
• 1 3/4 c packed, dark brown sugar
• 4 large eggs, at room temperature
• 1 1/3 c buttermilk, at room temperature
• 2 1/2 tsp pure vanilla extract
• Equipment: 2 9-inch cake pans; food processor; hand or stand mixer. 

Directions

• Heat oven to 350 degrees. Place hazelnuts on a baking sheet and bake until toasted, about 12 minutes. Transfer to a clean kitchen towel and rub to loosen skins. Transfer them to a food processor and grind with the granulated sugar until fine, but not pasty. Stir in the flour, baking soda, and salt.
• Butter your cake pans and then dust with cocoa powder, shaking out any excess. 
• In a heat-proof bowl, mix the cocoa powder and boiling water until smooth. Once smooth and cooled, stir in the buttermilk and vanilla. 
• In the bowl of an electric mixer, cream the butter and brown sugar on high until light and fluffy, 3-4 minutes. Beat in the eggs one at a time until well blended. 
• Switch mixer to low and add in half of the dry ingredients (the ground hazelnuts/sugar, flour mixture). Once blended, add in the cocoa mixture. Then add in the rest of the dry mixture, mixing until just incorporated. 
• Scrape batter into your prepared pans so they are both even; smooth on top. Bake 50 min - 1 hr until a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes; remove from a pan until completely cooled.
• Directions for frosting and decorating the cakes can be found after the rest of the instructions below. 

The Chocolate Glaze and Whipped Ganache Ingredients and Directions

• 1/1/2 lb bittersweet or semisweet chocolate
• 3 3/4 cups heavy cream

Chop the chocolate with a serrated knife and place it into a heat-proof bowl. Bring the cream to a boil over high heat. Pour over the chocolate and allow to sit for 10 minutes. Use a rubber spatula to gently loosen the chocolate, and stir until smooth. Let sit at room temp for 30-60 minutes, stirring occasionally. 

To make the whipped ganache: take 2/3 of the prepared glaze and transfer to a bowl. Place that bowl over a larger bowl of ice. Whip the chocolate with a balloon whisk until lighter in color and spreadable, removing the bowl from the ice bath and returning it as needed. 

The Chocolate Swirl and Candied Hazelnuts Ingredients and Directions

• 2 cups hazelnuts
• 1 c granulated sugar
• 2 Tbsp water
• 1 lb bittersweet chocolate, very finely chopped
• 1/4 c Dutch-process cocoa
• Equipment: baking sheet, heavy skillet, parchment paper, stainless bowl, saucepan, a bench scraper, a sifter

Directions

• Preheat oven to 350 degrees. Place hazelnuts on a baking sheet and bake until toasted, about 12 minutes. Transfer to a clean kitchen towel and rub to loosen skins.
• Place sugar and water in a medium heavy skillet. Stir with a fork over medium-high heat until dissolved. Let boil without stirring for 3 minutes. 
• Add nuts to the pan. stir with a wooden spoon until the sugar mixture coats the nuts. Transfer to a baking sheet lined with parchment paper; let cool. 
• Once the nuts are cool, place half of the chocolate in a stainless bowl, and place the bowl over a pan with 1 inch of simmering water. Stir until chocolate is melted and hot. Add the rest of the chocolate, remove the pan from the water, and let stand 5 minutes and then stir until smooth.
• Pour half of the chocolate onto an inverted baking sheet and spread with the scraper until smooth and about 1/8 inch thick. Let stand until tacky. Hold your scraper at a 45-degree angle and scrape the chocolate off the surface to make the curls. Store curls at room temp in a parchment-lined airtight container.
• Add candied nuts to the remaining chocolate in the bowl, stirring until coated. Spread nuts on a parchment-lined baking sheet and let stand until set. 
• Sift cocoa powder over the chocolate nuts and toss to coat. Store in a resealable plastic bag in the fridge for up to 1 week.

Finishing the Cake

• Place one layer of the cake on your serving plate. Spread some of the whipped ganache on top of the cake. Place the second layer of the cake on top of the ganache. Frost the entire cake with the remaining whipped ganache.
• Pour the chocolate glaze onto the center of the cake, letting it drip over the edges. 
• Let the cake stand at room temperature until the glaze is set. 
• Decorate with the swirls and nuts. 
• Store in the fridge until 30 minutes before serving. 

The perfect cookie - Snickerdoodles

Soft on the inside, crispy on the outside, and with just the perfect amount of sweetness and cinnamon, Snickerdoodles are my absolute favorite Christmas cookie. Look how beautifully fluffy they are! 

My dad has been making snickerdoodles for years. A few years ago I told him I was going to try making them myself and he seem surprised. He knows I'm not a baker so he warned me that snickerdoodles are hard cookies to make. I took that as a challenge.

I knew that the key ingredient in snickerdoodles was cream of tartar. This special ingredient is what separates snickerdoodles from other sugar cookies. The cream of tartar is what gives them their tangy chew, everything I love about a good snickerdoodle.

I didn't find these cookies to be difficult at all, and my daughter had the best time coating the cookies with cinnamon sugar. These cookies will always be on my Christmas baking list!

Snickerdoodles

Source: Real Simple

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp Kosher salt
• 1 c (2 sticks) unsalted butter, at room temperature
• 1/2 c light brown sugar
• 1 1/4 c granulated sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 2 tsp ground cinnamon

Directions

• Heat oven to 375 degrees F.
• In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt.
• With an electric mixer or in the bowl of a stand mixer, beat the butter, brown sugar, and 1 c of the granulated sugar on medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs and vanilla.
• Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
• In a shallow bowl, combine the cinnamon and remaining 1/4 c of granulated sugar.
• Form cookie dough into balls (each equal to 1 level Tbsp). Roll the balls in the cinnamon sugar mixture and place on parchment lined baking sheets, spacing them 2 inches apart.
• Bake until the edges are golden, 12-14 minutes.
• Cool slightly on the baking sheets, and then transfer to wire racks to cool completely.

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Lemon Bundt Cake with a Vanilla Butter Glaze

I think my lemon kick was contagious because this cake recipe was chosen and baked by my husband. I couldn't help but laugh when he told me he was leaning towards a lemon cake for Easter.

I was also happy he chose a dessert that would fit perfectly in my new cake dish. I have been looking for a cake stand with a glass dome cover for a while and was lucky to stumble upon this one at Home Goods several weeks ago (and it was only $19.99!!). Isn't it pretty?

This simple lemon cake with a vanilla glaze made the perfect Easter dessert and would work well through spring and summer. After a fabulous Polish feast for dinner, this cake was the perfect sweet and bright note.

Lemon Bundt Cake
Source: Martha Stewart

Ingredients

• 1 cup (2 sticks) unsalted butter at room temperature, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 Tbsp finely grated lemon zest
• 1/3 cup fresh lemon juice (from 2 lemons)
• 1 tsp baking soda
• 1 tsp salt
• 2.5 cups granulated sugar
• 6 large eggs
• 1 cup sour cream

Directions

• Preheat oven to 350 degrees F
• Butter and flour a 12 cup Bundt pan
• In a medium bowl, whisk together flour, lemon zest, baking soda and salt; set aside
• Using an electric mixer, beat together the butter and sugar on medium high until light and fluffy; 4-5 minutes. Add eggs one at a time, beating well after each addition. Mix in the lemon juice.
• With mixer on low, alternately add flour mixture and sour cream, beginning and ending with the flour mixture. Mix until just incorporated - do not overmix. 
• Spoon batter into the prepared pan and smooth the top with a rubber spatula. Firmly tap pan on a work surface to level batter. 
• Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. If the cakes begins to brown to quickly, tent loosely with aluminum foil. 
• Let cake cool in the pan 30 minutes, then turn onto a rack to cool completely. 

Vanilla Butter Glaze

Source: Food.com

Ingredients

• 3 Tbsp melted butter
• 2.25 cups confectioners' sugar
• 3 Tbsp water
• 1.5 tsp pure vanilla extract

Directions

• Whisk the melted butter, sugar, water and vanilla extract until smooth
• Let stand 3 minutes or until it starts to thicken
• Drizzle over the cake

No-Bake Nutella Cheesecake

Confession - before last week, I had never tried Nutella.

I had always heard people raving about it, but for some reason just never had the chance to try it. Maybe I should have kept it that way because, um, wow. Even my husband who didn't get the Nutella hype was all over it.

I bought my first jar (actually, Costco sized tub) of Nutella last week in preparation for hosting Bunco/Girls' Night. Once a month a great group of women in my neighborhood get together to play Bunco, a game that doesn't require any skill or much concentration, so it's perfect for a night of talking and catching up with each other. And of course there is always yummy food and wine.

When I started to plan my menu the food came easy, but dessert always stumps me since I'm not much of a baker and don't really eat sweets. I turned to some food blogging friends for ideas and was given one for a creamy Nutella dip with pound cake and fruit. I loved the idea - it would be simple - but then I saw this recipe for a No-Bake Nutella Cheesecake and I knew it would be perfect (and still simple!).

This cake has so many textures and flavors - a crunchy Oreo bottom, a creamy and silky Nutella center, a rich ganache topping and finally some crumbled hazlenut Ferrero Rocher candies. To say this dessert was a hit would be an understatement. ... it was such a hit that a few girls even wrapped some up take home to their husbands.

I wish I had a picture of the cake once sliced, but it went so fast, and then I may have dropped my remaining slice upside down (don't worry - it was covered with plastic wrap and only dropped on my counter so while smushed, it was still delicious). That just means I need to make it again just so I can photograph it. Actually, I will be making this one many times over, maybe as soon as Easter weekend and then for every gathering and holiday after that. Put this one on your must-make list and then make it soon!

No-Bake Nutella Cheesecake
Source: Life, Love and Sugar

Ingredients

Crust

• 2 cups Oreo crumbs (grind in a food processor) leaving the filling in the Oreos
• 4 Tbsp butter, melted

Filling

• 24 oz cream cheese at room temperature
• 1/2 c sugar
• 1 tsp vanilla extract
• 1.5 cups Nutella
• 3 Tbsp cocoa powder
• 8 oz Cool Whip (or homemade whipped cream)

Nutella Ganache

• 1/2 c Nutella
• 1/4 c heavy cream
• 6 Ferrero Rocher candies, chopped

Directions

• Combine Oreo crumbs with melted butter. Press into the bottom of a 9-inch springform pan, being sure to come halfway up the sides of the pan. Set in the fridge to set (at least one hour).
• Beat the cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined. 
• Gently stir in the Cool Whip. 
• Pour filling over the Oreo crust and smooth the top. 
• Cover and refrigerate 4-6 hours or until set (I let it set overnight).
• Remove cake from the springform pan and transfer to a cake plate (leave the bottom of the springform pan under the cake). 
• Make the ganache: Bring the cream to a boil in the microwave. Pour over the Nutella in a medium bowl. Whisk until combined and silky. 
• Let the ganache cool and thicken slightly before pouring it over the cheesecake. I used a thin baking spatula to help me evenly spread the ganache over the top of the cake. 
• Sprinkle the Ferrero Rocher candies over the top of the cake. Refrigerate until ready to serve. 

Individual Apple Cobblers

Last weekend I had a friend over for lunch. When I was planning my menu I knew immediately what I would serve for lunch (these Sweet Ham and Swiss Sliders, my Roasted Potato Soup, and a green salad with a balsamic Dijon dressing), but I could not decide on a dessert. The holidays just ended and I really didn't want anything too heavy or rich or full of chocolate... we all ate enough of that for 2 weeks!

I decided to do something with fruit, and took inspiration from a Peach Cobbler that I made a few years ago. Instead of making one apple cobbler, I pulled my ramekins out and made individual cobblers. I love these because they work well for a breakfast treat, lunch dessert, or night time snack... warm with some vanilla ice cream, of course!

Individual Apple Cobblers

Inspired by this Peach Cobbler

Ingredients

For the apples:

• 3 apples, peeled, cored and diced
• 1/4 c white sugar
• 1/4 c brown sugar
• 1/4 tsp cinnamon
• 1 tsp fresh lemon juice
• 2 tsp cornstarch

For the topping:

• 1 c flour
• 1/4 c white sugar
• 1/4 c brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp butter chilled and cut into small pieces
• 1/4 c boiling water
• 3 tsp sugar mixed with 1 tsp cinnamon

You will need 6 individual ramekins - I used 4 oz ramekins which are 3 inches in diameter and 1.5 inches deep.

Directions

• Preheat oven to 425 degrees
• In a large bowl, combine the ingredients for the apples, tossing to coat. Divide the apples evenly between the 6 ramekins. Bake in the preheated oven for 10 minutes (I put all of the ramekins on a baking sheet).
• Meanwhile, make the topping. Combine the flour, sugar, brown sugar, baking powder, and salt in a large bowl. Blend in the butter with your fingertips or a pastry blender until the mixture resembles a coarse meal. Stir in the water until just combined.
• Remove the apples from the oven and drop a large spoonful of the topping mixture into each ramekin, spreading it out just a bit. Sprinkle each one with some of the sugar/cinnamon mixture.
• Bake for 22-25 minutes until hot and bubbly with a nice golden brown crust.
• Serve warm.

 

Chocolate Sour Cream Bundt Cake

Last week my husband and I were watching House Hunters and the wife was talking about how she wanted a bigger kitchen. She said she wanted to learn how to cook, and that she knew how to bake already because "baking is easy, you just follow the directions on the back of the box." Jon and I just looked at each other and laughed.

Now don't get me wrong, I have no problem with using boxed mixes for cakes and brownies. It's pretty hard to mess up a boxed cake and while it technically IS baking, it's not exactly baking from scratch. Baking from scratch, in my opinion, is hard, but I am determined to figure it out. My dad is an amazing baker so I am hoping it's in my genes and it won't be too difficult for me!

To get some more practice baking and to put my new mixer to work, I asked my husband what kind of cake he wanted for his birthday. His only request was for a bundt cake, and since I know he loves chocolate and coffee, I went in search of something that would incorporate both.

I came across this recipe for a Chocolate Sour Cream Bundt Cake on the blog Handle the Heat. I loved the use of espresso along with both cocoa powder and bittersweet chocolate with a sweet chocolate glaze. There's no such thing as too much chocolate, right?

This cake was easy to put together, and I even think I got the glaze right. My only problem was that the recipe said the cake would be done when the toothpick came out with moist crumbs. I didn't get my timing right so it was just a touch overdone, but like I said, I'm learning. We still loved this cake and I'd definitely make it again.

Ingredients

For the cake:

• 3/4 cup Dutch-processed cocoa powder
• 6 ounce bittersweet chocolate, finely chopped
• 1 teaspoon instant espresso (I couldn't find instant espresso in my store, so I used instant coffee)
• 3/4 cup boiling water
• 1 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup sour cream, at room temperature
• 12 tablespoons unsalted butter, at room temperature
• 2 cups packed light brown sugar
• 1 tablespoon vanilla
• 5 large eggs, at room temperature

For the glaze:

• 1/2 cup heavy cream
• 2 teaspoons corn syrup
• 4 ounces semisweet chocolate, chopped

Directions

• Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray.
• Combine the cocoa, chocolate, and espresso in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.
• In a small bowl whisk together the flour, baking soda, and salt.
• In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 4 minutes, or until pale and fluffy. Add the eggs, one at a time, until combined.
• On low speed add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.
• Pour the batter into the prepared pan. Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.
• The glaze - In a small saucepan heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool slightly until thickened. Drizzle over the cake. Let the glaze set at room temperature, about 10 minutes, before serving.

 

 

Chocolate Covered Cake with OREO Cream Filling

My dad is the baker of the family and is always making fantastic pies or cakes for birthdays and other holidays. So for his birthday last month I wanted to make something yummy for him, and his only request was chocolate.

Now you'll have to cut me a break on this - I followed the recipe and used a boxed cake mix for the 2 cake layers. BUT you could easily make this cake with your favorite chocolate cake recipe. For me, the best part of this cake was the creamy OREO filling. I may or may not have kept some aside to just eat instead of putting it in the cake...

This recipe comes from the Kraft web site. I made two changes to the ingredients - first, I used homemade whipped cream instead of Cool Whip. I made the whipped cream by mixing 1 cup heavy cream, 2 Tbsp confectioner's sugar, and 1/2 tsp vanilla extract - a recipe my friend over at A Taste of Home Cooking shared with me when she came for dinner over the summer.  Second, I used store bought chocolate frosting instead of making the glaze.

 This cake was so, so good. It was extremely rich, had the perfect amount of sweetness, and everyone loved it.

As far as timing, I made the cakes in the evening and let them cool. I also made the whipped cream in the evening. The next morning I made the filling and put it between the layers of cake, and then frosted the top and stored the cake in the fridge for several hours before going to my dad's house. The cake really set and was beautiful when we sliced into it.  

Chocolate Covered Cake with OREO Cream Filling

Source: Adapted from Kraft

Ingredients

• 1 package (2-layer size) devil's food cake mix 
• 8 oz. PHILADELPHIA cream cheese, softened
• 2 cups homemade whipped cream (1 cup heavy cream, 2 Tbsp confectioner's sugar, 1/2 tsp vanilla)
• 1/2 cup sugar
• 12 OREO cookies, coarsely crushed

Directions

• Make the cakes according to package directions; cool completely
• Beat the cream cheese and sugar until blended. Gently mix in the whipped cream and cookies.
• Place one layer cake on a plate. Spread the OREO cream mixture on top, and place the second layer cake on top. Top with the chocolate frosting.
• My tip: refrigerate for a few hours to "set" the cake before serving.

  

Fresh Fruit Skewers with Sweet Cream Dip

I'm still here - I promise! Over the past month we have been so busy doing a lot of work on our new home that we have been depending on our grill and takeout for dinners. We finally moved in yesterday and I can't wait to get back to cooking and trying new recipes. 

Several weeks ago my daughter's school planned a dessert bar for the teachers for Teacher Appreciation Day. Everyone was signing up to bring cookies, cakes and other sweets. I decided to even things out a bit and bring fruit.

I decided to make skewers of strawberries, pineapple, grapes, and cantaloupe served with a sweet cream dip.

To make things a little easier, I bought a jar of sliced pineapple in 100% juice (not syrup). The grapes didn't have to be cut, so the only think I had to do was remove the stem/leaves from the strawberries (very simple using a 1/4 tsp) and cube the cantaloupe. Simply skewer the fruit onto the wooden skewers, alternating fruit to make them pretty. I made them the night before and stored them on a try covered tightly with plastic wrap.

I found the recipe for the Sweet Cream Dip on Food.com and it was the best part of this treat - so easy (three ingredients!) and seriously addictive. I put a little in a bowl for myself and ate it with a spoon..

Sweet Cream Dip
Source: Food.com

• 1 c sour cream
• 2 Tbsp brown sugar
• 1/2 tsp vanilla extract

Combine these three ingredients. Let stand, covered, in the fridge for at least 2 hours or overnight.

Philly Fluff Cake

 It's Blogger's Choice time again - my favorite Recipe Swap hosted by A Taste of Home Cooking. I was given a blog that I'm very familiar with, I Was Born to Cook, so I knew I'd have a hard time deciding. Melissa, the blog's author, has a ton of great recipes, from apps, pasta, and main dishes to a huge index of sweets.

Once again, I chose to bake something for the Swap. My friend's birthday was last weekend, and I was going to be cooking dinner for her, so I thought baking a cake would be a nice surprise, especially since my friend is always the one doing the baking! Unfortunately we had to change her plans and we couldn't get together, but I still made the cake in her honor.

I looked through the list of sweets on Melissa's blog, and what a list it is! It was so hard to choose, but then I saw a cake that I had never heard of - a Philly Fluff Cake. It looked delicious, sounded like something I could handle, and I already had most of the ingredients on hand.  

My favorite thing about this cake was the layer of swirled chocolate. It looked so pretty when I cut into the cake, and it added another level of sweetness to an already delicious cake.

Jon, our daughter, my parents, and a few people at work ate this cake and loved it! (Jenny, I'm sorry you missed it but I will make it for you another time!!) I'm so happy that I was able to bake a delicious cake from scratch, and that I now have a cake that I can make for parties and holidays (I know, I know, it's not that hard, but baking hasn't been my thing!). My recent successes are even making me think about investing in a Kitchen Aid Mixer!

Just one more picture before I share the recipe. I was taking pictures when all of the sudden I saw a little hand reaching for the slice of cake. I caught her!!!

Philly Fluff Cake
Source: I Was Born to Cook

Ingredients

• 10 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 cups AP flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups sugar, divided
• 6 eggs
• 1 teaspoon pure vanilla extract
• 5 ounces bittersweet chocolate, melted and cooled
• Confectioners’ sugar for dusting

Directions

• Preheat oven to 350 degrees.
• Butter and flour a bundt pan.
• Beat cream cheese, butter and shortening together until light and fluffy.
• Add flour, baking powder and salt. Beat on low until combined. Batter will be thick.
• Gradually add 1 cup sugar and eggs, one at a time, beating completely between each one.
• Add vanilla and remaining sugar. Continue beating until batter is smooth, scraping sides of bowl a few times.
• Pour half the mixture into prepared pan.
• Add chocolate and swirl the batter with a knife to spread chocolate through.
• Top with remaining batter and bake for about 60-65 minutes, or until a toothpick comes out of center clean.
• Cool for about 15 minutes then invert carefully onto cake platter to cool completely. Before serving, sprinkle with a generous amount of confectioners’ sugar.

 

Chocolate Oreo Truffles

Here we are at the end of another year! I don't know where time is going but it sure is flying. I hope all of you had a wonderful - and delicious - holiday season!

I was so excited about Christmas this year. Baby girl is just about two-and-a-half and for the past month has been so excited for everything Christmas - the tree, the lights, all of the decorated homes, seeing Santa, talking about presents, and the anticipation of the big man coming to her house to bring presents.

As you know, I don't bake, but something about the holidays this year made me want to fill the house with lots of sweet treats! So when assigned a blog for the last Taste of Home Cooking Recipe Swap of the year, I immediately decided to make a sweet treat.

The blog I was given was Simple Gourmet Cooking. I bookmarked a few savory recipes to make in the future but stuck to my original plan of making something sweet. As soon as I saw this recipe for Oreo Truffles, I knew it was the one for me.

 I bought the Oreos, and decided to eat one as I was prepping this recipe. At that moment I realized I hadn't eaten an Oreo in at least 15 years or more! Mmm, I forgot how good they were.

This recipe was SO simple, so quick, and OH MY GOD so rich and delicious. Jon tried one and the look on his face said "oh shit these are really good and you better hide them because I'm going to end up eating every single one." Yup, success.

After he ate it, we were talking about other things we could do with them. He mentioned that coffee would go well with it, and maybe we could roll them in cocoa powder instead of dipping them in a sweet layer of chocolate. Maybe next year I'll play around with the recipe. I think these truffles will be making an appearance for the holidays every year!

Oreo Truffles
From: Simple Gourmet Cooking

Ingredients

•  1 8 oz package cream cheese, softened
• 1 package Oreo cookies, finely crushed (I ended up using 2 sleeves, not the whole 3 sleeves in the package
• 1/2 bag semi-sweet chocolate morsels, melted (I melted them slowly in the microwave with 1 tbsp shortening. I melted for 15 seconds, stirred, another 15, stirred, etc. Total time was 1 min 15 seconds)
• White chocolate melted, if desired for decorating them (I didn't do this)

Directions

• Mix cream cheese and cookie crumbs until well combined.
• Roll to shape into truffles.
• Dip in melted chocolate; place on a wax paper-covered baking sheet. Allow truffles to sit at room temp 1 hour or until firm.
• If desired, decorate with more melted chocolate, colored frosting, crushed Oreos, etc.
• Store in a tightly covered container in the refrigerator.

S'mores Rice Krispies Treats

A few weeks ago we got a note in the mail that our neighborhood was going to hold a block party. Sounds like fun! I knew it wouldn't be anything like the block parties I used to organize for our block in Philly - if you are from Philly or have lived there you know what I mean! Every yard packed with friends and family all afternoon and night, grills smoking in every yard, games, prizes, decorations and Christmas lights, and dancing until midnight or later. But it would still be nice to get out and see our neighbors and maybe meet some new people, too.


The note asked everyone to bring something for the food tables. What you brought depended on the first letter of your last name. A-M brings an appetizer, N-Z brings a dessert.

Great, I fall into the dessert category!


I never make dessert and I do not enjoy baking at all. I considered buying something, but then turned to the wonderful ladies on the cooking board I belong to for ideas. I knew I could count on them to give me ideas for something fabulous that wouldn't frustrate someone who hated all the precise measuring involved with baking.


Elly suggested that I take a look at a recipe Courtney had posted on her blog, Cook Like a Champion, for S'mores Rice Krispies Treats. I didn't even have to look at the recipe to know that I wanted to make them. Who doesn't love Rice Krispies Treats? And add in some of the ingredients from s'mores - sounded great!

Wow - these were so easy, so adorable, and were the perfect treat to bring to the party.

I made one change to the recipe (original is posted below). I used the entire 8 oz of chocolate in the treats, and then topped the treats with mini milk chocolate chips.

S'mores Rice Krispies Treats (As seen on Cook Like a Champion)

Ingredients

• 8-9 whole graham crackers
• 8 tablespoons butter, divided
• 1/4 cup sugar
• 8 ounces bittersweet chocolate, broken into squares, 1/2 cup chopped and reserved
• 1 bag (10 ounces) miniature marshmallows, 1 cup reserved
• 6 cups rice cereal

Directions:

• Adjust oven rack to upper-middle position and heat oven to 375º. Line a 13- by 9-inch baking dish with foil, leaving an overhang on the long sides of the dish. Lightly mist the foil and sides of the dish with cooking spray. Line the bottom with graham crackers, cutting as necessary to cover the bottom of the dish. (my note - these don't have to be perfect, but make sure you cover the entire bottom of the pan. The sugar/butter mixture and chocolate will help hold them together)
• Combine 6 tablespoons of butter and the sugar in a large saucepan set over medium heat. When the butter melts and begins to bubble, pour it over the graham crackers and spread evenly. Bake for 7-10 minutes, or until the sugar bubbles. Remove from oven and top with chocolate squares. Return to oven for 2 additional minutes to melt the chocolate. Remove from oven and spread chocolate evenly over graham crackers.
• Return saucepan to burner and melt remaining 2 tablespoons of butter over medium-high heat. Add the marshmallows and cook, stirring frequently, until the marshmallows are completely melted. Add the cereal and stir until incorporated. Scape the cereal over the chocolate covered grahams. Lightly grease your hands with cooking spray, then press the cereal mixture into the baking dish. Sprinkle remaining marshmallows and chocolate (or chocolate chips) over the top, gently pressing onto the warm cereal to adhere. Refrigerate to set.
• When ready to serve, use the foil overhang to lift the bars from the dish. Cut with a greased knife. Serve, storing any leftovers in an airtight container.
• I cut these treats into smaller squares since they would be served on a dessert buffet.

Recipe Swap: Apple Dumplings

When I am looking through cookbooks and at cooking sites, I rarely see a baking or dessert recipe that I want to make. I'm just not into baking, and I rarely eat dessert. I have a "Sweets" board on Pinterest, but I know I will never bake anything I have pinned... I do plan on sending some of the recipes to my dad, the baker of the family, to make.

However, when I participate in the Taste of Home Cooking Recipe Swaps, I like that they often push me outside my comfort zone. So when I participated in this Blogger's Choice swap, I decided to push myself and choose a dessert recipe.

I was given Kylee's blog, Kylee Cooks. I looked through a lot of her recipes and bookmarked some things I plan on making this winter - good, hearty recipes that will be perfect on a cold day. But for the swap, I chose a recipe for Apple Dumplings. They looked easy, delicious, and although I don't really eat sweets, I do have a weakness for apple desserts. Especially warm and gooey apple desserts which is exactly what this one turned out to be.

Confession - I hate measuring. I have said it before, but after making this recipe, it is confirmed - I hate measuring. And what is sad is that there were only 4 or 5  things to measure! I measured the water, sugar, and butter, but by the time I got to the 4th ingredient - vanilla - I just estimated. I did the same with the cinnamon. Luckily this recipe isn't one that requires you to make dough or crust or I'd be in big trouble. Estimating worked just fine for me.

Back to the recipe... it uses canned biscuit dough which makes it a super easy dessert for those non-bakers like me. It took about 50 minutes from start to finish, and within 5 minutes of taking them out fo the oven, I ate 3 dumplings! They are small but irresistible! And store them in the fridge and just warm them up for 15 seconds in the microwave for breakfast the next day. I will definitely make these again.

Here is the recipe - I made it exactly as Kylee did and wouldn't change a thing.

Ingredients

• 1 can refrigerated flaky biscuit dough
• 2 apples - peeled, cored and cut into 8ths
• 1 cup white sugar
• 1 cup water
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon mixed with 1/4 cup of sugar

Directions

1. Preheat the oven to around 350 degrees.
2. Separate the biscuits in the can, and then cut them lengthwise so you have 16 circles of dough.
3. Wrap each apple slice in one circle of dough. (I had better luck cutting a slit in the flat side and putting the apple wedge in, and then wrapping the dough around it to close it up. Kind of like stuffing a chicken breast when you cut a slit in it).
4. Put them into a buttered dish.
5. Put sugar, water, butter and vanilla into a saucepan and heat until sugar is dissolved.
6. Pour over the apple dumplings, and sprinkle with the cinnamon sugar.
7. Bake for around 30-35 minutes, or until golden brown.