Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Sunday, July 16, 2017

Chocolate Cherry No Bake Bars / #SundaySupper

Today we are having a picnic, and I brought these Chocolate Cherry No Bake Bars! These bars are easy to make. They do take a little bit of time; but they are so worth it! Creamy, tasty, and full of chocolate and cherry flavor. They are a perfect dessert! They fit in at a picnic, a campout, a backyard party or anywhere you want to serve a fun dessert that everyone will love! 
Plan time to make this dessert. It has to be refrigerated for at least 3 hours after making it.  It can be refrigerated for several days if you wish to make it ahead of time!
 

Chocolate Cherry No Bake Bars
(printable recipe at end of page)

1 pound Fresh Cherries
1 cup Fresh Whipping Cream
2-3 tbl Confectioners Sugar
3 Cherry Yogurt Containers (6 oz. each)
Chocolate Graham Crackers
Chocolate Curls

 Wash the cherries, take the stems off, pit the cherries, and cut them in half. Place in refrigerator until needed.
Make whipped cream with the whipping cream, adding sugar as desired. I used fresh whipped cream, but pre made whipped cream will work also. Mix the whipped cream with the containers of cherry yogurt; just mixing with a spoon.
 Fit chocolate graham crackers onto the bottom of the pan, You can use any size pan for this recipe. I used a small one that is 6"x9". If you prefer to use a larger dish, adjust the amount of the ingredients to fit your pan. The graham crackers are easily cut with a serrated knife by "sawing" back and forth.
You will be making 3 layers, so divide your yogurt whipped cream mix accordingly. Place the first layer over the bottom layer of graham crackers.
 Add cherries, again keeping in mind that you will have three layers of cherries.
Add the second layer of graham crackers right on top of the cherries. Then spread a layer of the whipped cream yogurt mix on top. Add more cherries.
Add the final layer of the graham crackers when you are almost to the top of your pan. 
Add another layer of whipped cream and yogurt mix, and top with the cherry halves. Use a vegetable peeler to shave pieces of chocolate from the block of chocolate to the top layer. Cover with plastic wrap and refrigerate for approximately 3 hours. Check to see if the graham crackers have softened by sticking a toothpick in to several spots. The toothpick should go down through the crackers. Once it does, the bars are ready to be cut and served.
The bars should be kept refrigerated. The longer they are refrigerated, the better they taste and the softer the texture.
Serve right from the fridge!
Thank you for stopping by today! I hope you enjoyed this recipe! 

Thank you to our host today, Christie, who blogs at A Kitchen Hoor's Adventures!

Keep scrolling down to find more picnic recipes from the rest of the #SundaySupper cooks. I know you will find even more to love! 


Best Picnic Recipes to Enjoy at the Park

Starters, Skewers, and Sandwiches al Fresco

Stow-and-Go Sides and Salads

Drinks and Desserts for Outdoor Dining

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




Yield: 12 Bars

Chocolate Cherry No Bake Bars

INGREDIENTS:


  • 1 pound Fresh Cherries
  • 1 cup Fresh Whipping Cream
  • 2-3 tbl Confectioners Sugar
  • 3 Cherry Yogurt Containers (6 oz. each)
  • Chocolate Graham Crackers
  • Milk Chocolate Bar

INSTRUCTIONS:


  1. Wash the cherries, take the stems off, pit the cherries, and cut them in half. Place in refrigerator until needed.
  2. Make whipped cream with the whipping cream, adding sugar as desired. I used fresh whipped cream, but pre made whipped cream will work also. Mix the whipped cream with the containers of cherry yogurt; just mixing with a spoon.
  3. Fit chocolate graham crackers onto the bottom of the pan, You can use any size pan for this recipe. I used a small one that is 6"x9". If you prefer to use a larger dish, adjust the amount of the ingredients to fit your pan. The graham crackers are easily cut with a serrated knife by "sawing" back and forth.
  4. You will be making 3 layers, so divide your yogurt whipped cream mix accordingly. Place the first layer over the bottom layer of graham crackers.
  5. Add cherries, again keeping in mind that you will have three layers of cherries.
  6. Add the second layer of graham crackers right on top of the cherries. Then spread a layer of the whipped cream yogurt mix on top. Add more cherries.
  7. Add the final layer of the graham crackers when you are almost to the top of your pan.
  8. Add another layer of whipped cream and yogurt mix, and top with the cherry halves. Use a vegetable peeler to shave pieces of chocolate from the block of chocolate to the top layer. Cover with plastic wrap and refrigerate for approximately 3 hours. Check to see if the graham crackers have softened by sticking a toothpick in to several spots. The toothpick should go down through the crackers. Once it does, the bars are ready to be cut and served.
  9. The bars should be kept refrigerated. The longer they are refrigerated, the better they taste and the softer the texture.
  10. Serve right from the fridge!
Created using The Recipes Generator

Wednesday, April 12, 2017

Vanilla Bundt Cake w/ a Bird's Nest Topper

These sweet little mini cakes might just be the answer to your "What do I serve for Easter dessert?" question! They are Vanilla Bundt Cakes with a Bird's Nest Topper. The cakes can be made ahead of time and refrigerated until the day you want to serve them. You will want to make the bird nests a day or three before also. This recipe has a lot of different pieces, but there is nothing difficult about it. It's bake the cake, make the nests, make the icing, all before the event. Drizzle the cake, put the eggs in the nest, place the nest on the cake when ready to serve. A simple dessert for Easter Sunday, a spring party, or Mother's Day!
Vanilla Bundt Cake w/ a Bird's Nest Topper 
(makes 1 dozen bundt cakes)
(printable recipe at end of post)

Cake
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda 
pinch of Salt
1/2 cup softened Butter
1 3/4 cups Sugar
1 teaspoon Vanilla
4 Egg Whites
1 1/3 cups Buttermilk

Frosting
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Pink Food Coloring
Yellow Food Coloring
Purple Food Coloring

Bird Nests
2 cups  Chow Mein Noodles
2 cups Melted Milk Chocolate
Small Cadbury Eggs 

Preheat oven to 350Ⓕ.

Lightly grease and flour the bundt pans you will be using. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the vanilla. Add egg whites one at a time, beating after adding each one. Start alternately adding the flour mixture and the buttermilk until combined.
 Add batter to pan and bake for 10-12 minutes, checking with a toothpick to see if it is done. Remove from pan and let cool completely. Set aside. 
I used my favorite chocolate bar from Trader Joe's to make the nests. To melt chocolate, use a double boiler, so you don't scorch the chocolate. Mix together the chow mein noodles and the melted milk chocolate. I used a spatula and my hands with gloves on to get them mixed properly.
 Form nests by forming a ball, and then bring the sides up, making an indentation forming the nests.
Make the frosting-pour the warm water into your mixing bowl. Add the meringue powder. Whisk it for 30 seconds. It should become frothy and thicken up a little. Add the cream of tartar. Whisk again for 30 seconds. Pour in all the confectioners sugar at one time. Use the paddle attachment if you have a stand mixer. Put your speed on,low, and mix for 10 minutes. The frosting will get thick and creamy. Place the frosting in a container that you can seal tight, because it can get crusty and dry out. You will probably have some frosting left over. 
Mix your icing colors. Mix approximately 1 cup of each color. After mixing the colors, thin them by starting with adding a 1/4 teaspoon of water to each color so they will drizzle a little. You may need to add more, but just use a little bit at a time.
Drizzle your cake with the colors you choose. Fill the birds nest with the eggs, and place it on the cake! You are ready to serve and enjoy!

Thanks so much for joining me today! If you are looking for more Easter food and treat inspiration here are a few you might enjoy!:


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yield: 12 mini bundt cakesprint recipe

Vanilla Bundt Cake w/ a Bird's Nest Topper

prep time: cook time: total time:

INGREDIENTS:

Mini Bundt Cakes
  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • pinch of Salt
  • 1/2 cup softened Butter
  • 1 3/4 cups Sugar
  • 1 teaspoon Vanilla
  • 4 Egg Whites
  • 1 1/3 cups Buttermilk
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioners Sugar
  • Pink, Yellow and Purple Food Coloring
Birds Nests
  • 2 cups Chow Mein Noodles
  • 2 cups Melted Milk Chocolate
  • Small Cadbury Eggs

INSTRUCTIONS:

  1. Preheat oven to 350Ⓕ.
  2. Lightly grease and flour the bundt pans you will be using. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the vanilla. Add egg whites one at a time, beating after adding each one. Start alternately adding the flour mixture and the buttermilk until combined.
  3. Add batter to pan and bake for 10-12 minutes, checking with a toothpick to see if it is done. Remove from pan and let cool completely. Set aside.
  4. I used my favorite chocolate bar from Trader Joe's to make the nests. To melt chocolate, use a double boiler, so you don't scorch the chocolate. Mix together the chow mein noodles and the melted milk chocolate. I used a spatula and my hands with gloves on to get them mixed properly.
  5. Form nests by forming a ball, and then bring the sides up, making an indentation forming the nests.
  6. Make the frosting-pour the warm water into your mixing bowl. Add the meringue powder. Whisk it for 30 seconds. It should become frothy and thicken up a little. Add the cream of tartar. Whisk again for 30 seconds. Pour in all the confectioners sugar at one time. Use the paddle attachment if you have a stand mixer. Put your speed on,low, and mix for 10 minutes. The frosting will get thick and creamy. Place the frosting in a container that you can seal tight, because it can get crusty and dry out. You will probably have some frosting left over.
  7. Mix your icing colors. Mix approximately 1 cup of each color. After mixing the colors, thin them by starting with adding a 1/4 teaspoon of water to each color so they will drizzle a little. You may need to add more, but just use a little bit at a time.
  8. Drizzle your cake with the colors you choose. Fill the birds nest with the eggs, and place it on the cake! You are ready to serve and enjoy!
Created using The Recipes Generator

Wednesday, March 1, 2017

Double Chocolate Mini Cakes

What do you do when you want a special dessert for your anniversary, but you are dieting and don't want to over indulge? You make these Double Chocolate Mini Cakes, use two of them and put the rest in the freezer! 
A couple weeks ago, a friend asked me to make a special dessert for her husband to go with the dinner she was preparing. Her only request-No leftovers! She only wanted enough dessert so that she and her husband would eat it after dinner, and there would be no more to snack on, so they could get right back to their dieting. I completely understood! 
So I came up with these Double Chocolate Mini Cakes, and they were a hit! These cakes might be mini, but they pack an incredibly indulgent punch that will satisfy any chocolate craving! I topped them with a double chocolate drizzled strawberry because, well, it's a double chocolate drizzled strawberry!!! Hope you like this!

Double Chocolate Mini Cakes
{printable recipe at end of post}  
 1 cup Butter
3 cups Sugar
4 Eggs-divided
1 cup Cocoa Powder
4 cups Flour
3 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Buttermilk
2 teaspoon Vanilla
Strawberries (1 small berry for each cake)
Milk Chocolate (1 cup melted )
White Chocolate (1/2 cup chips)

Preheat oven to 350℉.

Prep your baking pan by applying shortening or pan prep to each individual cake cavity. The pan I used has bottoms that are removable, but this recipe will also work in a mini cupcake pan. You will not need to flour the pan.
Cream the butter until it is thick and creamy. Add sugar a little at a time, until it is light and fluffy.

Divide the eggs. Place the whites to the side. Whisk the yolks, then add to the mixing bowl and mix together.
Pour the cocoa powder into a separate bowl. A bowl that has measurements on it will work best. Add just enough water to make a thick paste. Mix together until smooth. The amount of water you will use will vary depending on the type of cocoa powder. Start off by using a very small amount, adding more until you are satisfied that it is thick and paste like.
Now add more water until you have 2 cups of the cocoa mix. 
Mix the cocoa mix in with the creamed butter, sugar and egg yolks. Take the egg whites that you set aside earlier, and beat until they have stiff peaks. Set aside.
In a separate bowl, mix together the flour, baking soda and salt. In another bowl, add the vanilla and the buttermilk. Start adding the flour mix to the butter mixture, alternating with the buttermilk.  Mix thoroughly. Fold in the egg whites. 
 Fold batter into your prepared pan. Bake for 15-20 minutes. When done, remove from pan and cool completely.
Chop up chocolate and melt in a double boiler. Melt white chocolate also. I used Trader Joe's Milk Chocolate, and their white chocolate chips.
Wash and dry strawberries. Place on tray. Using a fork or knife, drizzle milk chocolate over strawberries. Place tray in fridge. Once milk chocolate has set, drizzle white chocolate over berries. Let set.
Once cakes are cooled, slice them in half as shown. Place a large spoonful of melted chocolate on top of the bottom piece. Top it, then place another large spoonful on top of it. Let it drizzle down the side.
Decorate the plate with drizzled chocolate and serve to those you love!
Thanks for joining me today!


print recipe

Double Chocolate Mini Cakes

INGREDIENTS:

  • 1 cup Butter
  • 3 cups Sugar
  • 4 Eggs-divided
  • 1 cup Cocoa Powder
  • 4 cups Flour
  • 3 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups Buttermilk
  • 2 teaspoon Vanilla
  • Strawberries (1 small berry for each cake)
  • Milk Chocolate (1 cup melted )
  • White Chocolate (1/2 cup chips)

INSTRUCTIONS:

  1. Preheat oven to 350℉.
  2. Prep your baking pan by applying shortening or pan prep to each individual cake cavity. The pan I used has bottoms that are removable, but this recipe will also work in a mini cupcake pan. You will not need to flour the pan.
  3. Cream the butter until it is thick and creamy. Add sugar a little at a time, until it is light and fluffy.
  4. Divide the eggs. Place the whites to the side. Whisk the yolks, then add to the mixing bowl and mix together.
  5. Pour the cocoa powder into a separate bowl. A bowl that has measurements on it will work best. Add just enough water to make a thick paste. Mix together until smooth. The amount of water you will use will vary depending on the type of cocoa powder. Start off by using a very small amount, adding more until you are satisfied that it is thick and paste like.
  6. Now add more water until you have 2 cups of the cocoa mix.
  7. Mix the cocoa mix in with the creamed butter, sugar and egg yolks. Take the egg whites that you set aside earlier, and beat until they have stiff peaks. Set aside.
  8. In a separate bowl, mix together the flour, baking soda and salt. In another bowl, add the vanilla and the buttermilk. Start adding the flour mix to the butter mixture, alternating with the buttermilk. Mix thoroughly. Fold in the egg whites
  9. Fold batter into your prepared pan. Bake for 15-20 minutes. When done, remove from pan and cool completely.
  10. Chop up chocolate and melt in a double boiler. Melt white chocolate also. I used Trader Joe's Milk Chocolate, and their white chocolate chips.
  11. Wash and dry strawberries. Place on tray. Using a fork or knife, drizzle milk chocolate over strawberries. Place tray in fridge. Once milk chocolate has set, drizzle white chocolate over berries. Let set.
  12. Once cakes are cooled, slice them in half as shown. Place a large spoonful of melted chocolate on top of the bottom piece. Top it, then place another large spoonful on top of it. Let it drizzle down the side.
  13. Decorate the plate with drizzled chocolate and serve to those you love!
Created using The Recipes Generator

Thursday, December 8, 2016

Chocolate Peppermint Cake / #Best Walmart Trip Ever!

One day last week, a friend of mine asked me if I would make a small little Chocolate Peppermint Cake for her to give as a gift. Of course, I said yes. She is a dear friend, and I love to bake! So I went to my pantry to gather all the things I needed, when I realized, that I was out of both flour and sugar. Darn! I can't make the cake without those items! I needed to go shopping! So, as I began writing my grocery list, (if I'm going to the grocery, I might as well get everything I need) I looked out the window, and it was pouring down rain! I did not want to go to the grocery right then! That's when I remembered Walmart Grocery Pickup! 
 It's a new service in my area of town, and it's such an awesome way to shop for groceries.  It was time for me to give it a try! I went online to shop, and I was so happy! Ordering my groceries was simple, quick and there is no extra charge for the service! The online grocery area is divided into regular grocery sections, just like in the store. In no time at all, I was totaling my order, paying for it, and selecting a pickup time. Before I left for Walmart, I downloaded the Walmart Grocery App.  On Android use the Walmart Grocery Check in App. I checked in via the app to let the store know I was on my way, and because I enabled notifications and location services, Walmart knew when I would be pulling in to the parking lot.  I found a large sign attached to the front of the store, directing me to go to the side parking lot to use the Grocery Pick up service. So easy!

 I found clearly marked parking spots to use, and  it was less than 60 seconds before Sheryl, a Walmart employee greeted me at my door with a flat bed filled with my groceries. Sheryl was polite and professional and such a pleasure to talk to. I popped open the back of my car, and she loaded everything for me, smiled and said thank you, and went to greet another customer that had just pulled up. 
What a fantastic experience!  The best part? It was pouring down rain and I never got wet!  The service was so convenient and so easy, I am already planning to use it again! Give it a try! You will love it! Keep reading down the page to get the recipe for the cake i baked for my friend!

Chocolate Peppermint Cake
(printable recipe at bottom of page)
(makes 1-9" 2 layer cake)

Cake
2 1/4 cups Flour
1/2 cup unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup Shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
1/2 teaspoon Peppermint Extract 
3 Eggs
1 1/3 cups Water

Frosting 
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
 
Preheat oven to 350℉.

Mix together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.
In a large mixer bowl beat the shortening, sugar, and vanilla until combined.Add eggs, one at a time, beating after each addition. 
Alternating between the flour mix and the water, start adding them to the bowl, using low speed until all of the water and flour mix is combined.
I wanted to use a festive container for the cake, because it is a gift, so I found these cute red and white striped ones at a craft store. If you use this type of paper pan, please read the package directions in regards to preparing the pan. This package said to not grease and flour the pan, which makes this an even easier recipe! It did say to bake the cake on a baking sheet. Bake for 20-25 minutes.
This cake came out a little lopsided, but not too bad. Once it cooled, I cut a thin slice off across the top. Then I refrigerated it, so the crumbs will not be loose when I go to icing it. 
This frosting is easy to make. You can easily cut this recipe in half if you do not want any leftover. In a large mixing bowl whisk together the warm water and the meringue powder for 30 seconds.
Add the cream of tartar and whisk for another 30 seconds. Add all the sugar at one time. Mix for 10 minutes on high speed. You will have a lot of icing. For this cake, remove a 1/4 cup of icing. Tint red with your food coloring. Remove a 1/4 cup of white icing.Fill a pastry bag with white icing and another one with red icing. 
Using the pastry bags of icing to randomly cover the entire top of the cake with frosting drops. Then take a toothpick or skewer to swirl the color around the cake, creating a beautiful iced cake. Refrigerate a couple hours, until cold. I had plenty of cake batter left because this recipe makes a double layer 9" cake, so I made a few more for friends.
Thanks so much for joining me today! I hope you will try both the Walmart Grocery Pick up and this yummy Chocolate Peppermint Cake! You will love both of them!