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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Healthy Apple-Walnut Muffins

Back to school time means needing to have a lot of grab-and-go snacks around in addition to needing a lot of snacks for the lunch box.

My little one started first grade last week and since her lunch is so early, she is coming home so hungry! I'm sure some of that has to do with the fact that she's too excited and distracted at lunch to eat. I see how long it takes her to eat dinner most nights - I can only imagine the level of craziness, noise and distraction in a cafeteria with 100 other 6 year olds.

I try to pack lunches and snacks that are healthy and filling, low in sugar, and easy to eat. Muffins make the perfect snack for all of those reasons.

These muffins were inspired by carrot muffins that I made several months ago. They start with whole wheat flour and don't use any sugar - pure maple syrup provides some sweetness. Since apple season is starting, I was inspired to create a fall muffin with grated apples. Walnuts and raisins provide some other textures and flavors.

These are very simple, straight forward muffins to make (this is coming from someone who doesn't enjoy baking all that much so you know they have to be easy!). I was able to make 12 full sized-muffins and 8 mini-muffins with the ingredients below.

I had one of these this morning at work and it held me over for a long time. I think I will be making these several times this fall - the perfect mid morning snack, lunch snack, or afternoon pick me up!

Healthy Apple-Walnut Muffins Adapted from: Healthy Carrot Muffins with Raisins Ingredients

• 1 3/4 c whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 2 cups peeled and grated apples (note - don't grate your apples until you are ready to add them to the mixture as they will turn brown)
• 1/2 c roughly chopped walnuts
• 1/2 c raisins tossed in 1 tsp whole wheat flour (Optional)
• 1/3 c extra-virgin olive oil
• 1/2 c pure maple syrup
• 2 eggs, at room temperature
• 1 c vanilla fat-free Greek yogurt
• 1 tsp vanilla extract
• 1 tsp sugar for sprinkling on top (optional)

Directions

• Preheat oven to 425 degrees Fahrenheit. Line muffin tins with papers 
• In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Add the grated apples, chopped walnuts, and floured raisins and stir to combine.
• In a medium bowl combine the oil and maple syrup, beating together with a whisk. Add the eggs and beat well, and then add the yogurt and vanilla and mix well. 
• Pour the wet ingredients into the dry ingredients and mix with a big spoon until just combined (a few lumps are ok). 
• Divide the batter evenly between the muffin cups and sprinkle the tops of the muffins with a pinch of sugar. 
• Bake for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tins on a cooling rack to cool. Once completely cooled, store covered for 2 days or in the fridge for up to 4 days. 

Healthy Carrot Muffins with Raisins and Walnuts

Can I just tell you that my five year old loved these muffins so much that she ate 2 of them today? She had one before dinner (and still ate a really good dinner, somehow!) and one after as her evening snack. I'm amazed at the things this kid will eat, but I guess that is because I am constantly introducing her to new things. Seriously, I can get her to put anything in her mouth to try it once, and it usually turns into a bunch of yumming and more eating!

It is so important to me that she eat a wide variety of (mostly) healthy things. Every kid deserves some ice cream or cookies, but they shouldn't be the only things they consider to be sweet treats. Most nights I can get her to choose fruit over ice cream as a snack, she understands protein/carbs/veggies, loves a veggie packed salad, and I can only hope that she keeps making good food choices as she grows up.

Getting your kids involved in preparing food is a great way to get them to try new things, too. She helped me every step of the way with these muffins, from putting papers in the muffin tins and measuring out ingredients to cracking the eggs, chopping the walnuts and mixing everything together.

As soon as these came out of the oven and cooled for just a few minutes we shared one (well, she gave me one bite and she ate the rest). The texture was amazing - soft with juicy raisins and crunchy walnuts. The sweetness came from the carrots and maple syrup, and the cinnamon, cardamom and nutmeg added great flavor.

These are the perfect breakfast on the go, mid-morning or afternoon snack, or after dinner treat with a cup of coffee, milk or tea.

Healthy Carrot Muffins with Raisins and Walnuts
Adapted from: Cookie and Kate
Makes 16 muffins

Ingredients

• 1 3/4 c whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 2 cups peeled and grated carrots (I used one huge carrot and it was plenty, but it is probably 3 regular sized carrots)
• 1/2 c roughly chopped walnuts
• 1/2 c raisins tossed in 1 tsp whole wheat flour
• 1/3 c extra-virgin olive oil
• 1/2 c pure maple syrup
• 2 eggs, at room temperature
• 1 c plain, fat-free Greek yogurt
• 1 tsp vanilla extract
• 1 tsp sugar for sprinkling on top (optional)

Directions

• Preheat oven to 425 degrees Fahrenheit. Line muffin tins with papers or grease with butter or non-stick cooking spray
• In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom. Add the grated carrots, chopped walnuts and floured raisins and stir to combine.
• In a medium bowl combine the oil and maple syrup, beating together with a whisk. Add the eggs and beat well, and then add the yogurt and vanilla and mix well. 
• Pour the wet ingredients into the dry ingredients and mix with a big spoon until just combined (a few lumps are ok). 
• Divide the batter evenly between the muffin cups and sprinkle the tops of the muffins with a pinch each of sugar. 
• Bake for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tins on a cooling rack to cool. Once completely cooled, store covered for 2 days or in the fridge for up to 4 days. Original author notes that leftover muffins can be frozen for up to 3 months. 

Whole Grain Blueberry Muffins

I can't believe I never shared this post! Somehow it got lost in my drafts and I just came across it this morning. It's definitely one worth sharing so let me get to it right away. 

These aren't your ordinary blueberry muffins. Rolled oats and flax give them texture and heartiness that you don't get in your typical muffin, and the orange zest and juice add a bright flavor. These freeze well, too, making them the perfect muffin to grab for a breakfast on the go. 

Whole Grain Blueberry Muffins
Adapted from: Real Simple

Ingredients

• 1 1/4 cups whole wheat flour, spooned and leveled
• 1 c old fashioned rolled oats
• 1/4 c flaxseed meal
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp Kosher salt
• 1 c plain low-fat yogurt
• 1/4 c packed light brown sugar
• 3 Tbsp unsalted butter, melted
• 1 Tbsp orange zest
• 1/4 c orange juice
• 1 large egg
• 1 tsp pure vanilla extract
• 2 cups fresh blueberries

Directions

• Heat oven to 375 degrees F
• Line 12 muffin tins with paper liners
• In a food processor, process the flour, oats, flaxseed meal, baking powder, baking soda and salt until finely ground
• In a large bowl whisk together the yogurt, sugar, butter, orange zest, orange juice, egg and vanilla
• Add the flour mixture to the yogurt mixture and mix until just incorporated - do not overmix.
• Fold in the blueberries
• Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. 
• Let cool 2 minutes before removing muffins from the tin to cool on a cooling rack. 

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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. 

Pumpkin Bread

I'm squeezing in one last fall recipe!

A few weeks ago my daughter was learning about pumpkins in kindergarten, and she asked if we could make pumpkin bread. So we picked up a can of pumpkin and went in search of an easy recipe.

Easy is a must for me when it comes to baking. Too much measuring makes me crazy! So this recipe was perfect - easy ingredients and easy directions. The bread turned out perfectly moist and wasn't overly pumpkin-y or spicy like some pumpkin sweets can be. We enjoyed it for breakfast for a few days and I plan on making it again next year as soon as the leaves start to turn and pumpkin is available in the market!

Pumpkin Bread
Source: Cheese Curd in Paradise

Ingredients

• 1.5 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 c vegetable oil
• 1/4 c unsweetened applesauce
• 1/2 tsp vanilla
• 1 c sugar
• 2 eggs, beaten
• 1 c canned pumpkin

Directions

• Preheat oven to 350 degrees
• Spray a 9x5 loaf pan with non-stick baking spray
• Stir together the flour, salt, baking soda, baking powder and cinnamon. Set aside.
• In a large bowl or bowl of a stand mixer, combine oil, applesauce, vanilla and sugar. Mix until smooth.
• Add the eggs and pumpkin.
• Pour the batter into the prepared pan and bake for 1 hour.

The Best Chewy Cafe-Style Chocolate Chip Cookies

   

Snow days and baking - they just go together.

Last week we had what I hope will be our last snow storm of the year. It was a good one, too, with about 10 inches of light and fluffy snow. We played outside for a bit and when we came in, we got to work baking.

I have made chocolate chip cookies in the past and have had success with some recipes and have had major failures. So before we went out to play, I searched for a really good chewy cookie recipe. I found one and after reading all of the amazing reviews I had to try it. My 4 year old had SO much fun making these - she did all of the measuring and formed the cookies.

Now, my husband is VERY honest giving his feedback on things I make. He always does it in a constructive way, like saying that the dish could use more heat, more salt, more texture, etc. So when I popped one of these cookies in his mouth as he was going by the back door with the snowblower and he immediately raised his eyebrows in a "wow" way, I knew they were good. Later he said they were the best cookies I ever made. I agree! We ate a few right out of the oven and they were crispy on the outside and super gooey and chewy in the middle. Even better, once they cooled they stayed that way. This will definitely be my go-to chocolate chip cookie recipe.

Chewy Café-Style Chocolate Chip Cookies

Source: Host the Toast

 

Ingredients

• 2 cups + 2 tablespoons all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• ½ teaspoon salt
• 1 ½ sticks (6 oz) butter, melted and cooled
• 1 cup light brown sugar, lightly packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups dark chocolate chips (I used semi-sweet chocolate chips which the author recommends for better melting)

Directions

My notes in italics

• In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
• In a large bowl, beat together the cooled melted butter and the sugars with a hand mixer (I used my Kitchen Aid on speed 2) for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
• Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
• Cover and refrigerate the dough for 30 minutes to an hour.
• Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
• Scoop ¼ cup of cookie dough at a time and roll into balls (I made mine just a bit smaller - they were still really big cookies!!!). Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
• Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Note from author: Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you! I baked the cookies for 13 minutes and they were perfect.
• Repeat with remaining batches, until all cookies are baked.

   

Blueberry Banana Bread

Did you know that you can freeze bananas? I buy bananas every few days, and it never fails that one or two of them ripen too quickly. Once that happens I just toss them in the freezer. As of last week I had 8 bananas in my freezer waiting to be used.

One of my favorite recipes using bananas are these Banana Chocolate Chip Muffins. They work as a breakfast muffin or a sweet treat, and my little one loves them. Last weekend I had some blueberries to use so turned to a recipe from the blog Cookaholic Wife and found a breakfast bread recipe that would use 3 of my bananas.

To use the frozen bananas, take them out of the freezer about 15-20 minutes before they are needed. Then simple peel them and use them in your recipe. You don't even need to wrap them in plastic to freeze them - the peel is so thick that it protects the banana.

It's no secret that I prefer cooking over baking. I despise measuring, so baking can annoy me to no end. But I have really tried to push myself and bake more often over the past few years. One thing I do to make it easier on myself is to measure out every single ingredient first.

Sure, it makes more dishes, but it's easier on me, and it also makes it fun for my 3 year old daughter to help out. She loves picking up all of the bowls, pouring in the ingredients, and then mixing them.

This bread was really easy, both sweet and tart from the flavors of the bananas and blueberries, and was so perfect with my cup of tea on a lazy Sunday morning.

One more picture before I get to the recipe - doesn't it look like the bread is making a funny face at the camera?

Blueberry Banana Bread
Source: Cookaholic Wife

Ingredients

• 3 ripe bananas
• 2 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 cup sugar
• 1/2 cup unsweetened applesauce
• 2 eggs
• 2 tbs. vanilla yogurt (I substituted sour cream for the yogurt)
• 1 tsp. vanilla extract
• 2/3 cup blueberries, fresh or frozen

Directions:

• Preheat the oven to 375. Spray a (9 inch) loaf pan with non-stick cooking spray.
• In one bowl, mash the bananas with a potato masher or fork. Set aside.
• In another bowl, combine the flour, baking soda, cinnamon and salt.
• In a large bowl, whisk together the sugar and eggs until light and fluffy. Add the applesauce, yogurt, and vanilla extract. Stir to combine. Then add in the flour mixture, stirring until combined.
• Fold in the bananas and then the blueberries.
• Pour the batter into the loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. (Note, I used my convection bake setting on my oven and this was done in just under 50 minutes)
• Transfer to a wire rack and let cool for 30 minutes. Slice and serve.

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.

  

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.