Category: Desserts

Posted in Baked goods, Baking, Cake, Chocolate, Desserts, Food

The Very Best Chocolate Cake Ever

Posted on by lmc

This cake is dense and full of chocolate flavor… our very favorite chocolate cake recipe!

Best Chocolate Cake Ever

FOR THE CAKE:

3 cups flour

2 cups sugar

6 tablespoons cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2 cups water

2/3 cup canola oil

2 teaspoons vinegar

2 teaspoons vanilla extract

FOR THE CHOCOLATE FROSTING:

1 cup cold milk

1 package (3.9 ounces) instant chocolate pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13×9” baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in thawed whipped topping. Spread evenly over cooled cake. Refrigerate.

Posted in Baked goods, Baking, Cake, cookies, Desserts, Food

Chewy Cake Mix Brownies

Posted on by lmc

Even though I have plenty of made-from-scratch brownie recipes, this is my “go to” for a quick, easy, and tasty bar. It’s a jiffy of a recipe and one of my favorites.

Chewy Cake Mix Brownies

1 (15 oz) box chocolate cake mix
1/2 cup canola oil
2 eggs
1 tablespoon vanilla extract
1 cup semi sweet chocolate chips
1 cup pecans, chopped

Preheat oven to 350 degrees. Grease a 7×11” baking pan. Combine cake mix, oil, eggs, and vanilla extract in a medium bowl; mix until well combined. Stir in chocolate chips and nuts.
Transfer the batter to a greased 7×11” or 8 X 8” baking dish.
Bake at 350 degrees for 20 – 25 minutes, until a toothpick inserted comes out clean. Allow brownies to cool completely before cutting

Posted in Baked goods, Baking, Brunch, Cake, Chocolate, Desserts, Uncategorized

Hazelnut Dump Brownies

Posted on by lmc

We had a very snowy 2021 Valentine’s Day. The light and fluffy flakes had been coming down for days and my yardstick inserted in the snow was clocking in at a whopping 17”. We had intended to go out for dinner but decided to settle in at home. I made a batch of these Hazelnut Dump Brownies to have with a scoop of ice cream for dessert.
Everything is basically dumped into a bowl, mixed together and tossed in a greased baking pan. Then, the mini chocolate chips are sprinkled over the top… easy enough! This is a super simple recipe with extraordinary results.
PS. It’s still snowing! ❄️❄️❄️

Hazelnut Dump Brownies

2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
5 large eggs, room temperature
1 cup canola oil
1 teaspoon vanilla extract
1 cup hazelnuts, chopped
1 cup semisweet mini chocolate chips

Directions

  1. In a large bowl, mix in the first 8 ingredients. Pour into a greased 13×9” baking pan. Sprinkle with mini chocolate chips.
  2. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Desserts, Uncategorized

Easy Blueberry Coffee Cake

Posted on by lmc

I have been without a proper kitchen for a number of months as the Corona Virus has ushered in a major kitchen appliance shortage in the US. We started a home remodel in May and everything is complete with the exception of a fridge, wall oven, cooktop, microwave and dishwasher. Ugh, this has been a bit of a pain.
Full disclosure, I have a second kitchen in my home and I’ve been using it to make quick and easy recipes. Most have a shortcut that I use so that I don’t have to pull out too many ingredients (many ingredients have been packed away in boxes from the original kitchen demo.)
I have to credit https://vintagerecipetin.com/blueberry-coffee-cake/ for this adapted recipe as I wanted to make a Sunday morning coffee cake with ingredients that I had on hand. This one included simple ingredients that made for a moist and delicious breakfast cake. I made a few changes to make the process even easier and to add a bit more flavor. I set up a small coffee bar and let everyone dig in while I pulled the rest of the meal together.

Easy Blueberry Coffee Cake

For the streusel:
1/2 cup brown sugar
2/3 cup all purpose flour
1/3 cup butter, softened
1/2 tsp. cinnamon

For the batter:
15.25 oz. white or yellow cake mix
3 eggs
8 oz. cream cheese
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup oil
3 cups blueberries

Optional drizzle:
1 cup powdered sugar combined with 1 tablespoon of milk. Thin with extra milk, if needed.

Preheat oven to 350 degrees. Spray a 9×13” pan with non-stick cooking spray. In a small bowl add the streusel ingredients. Mix with a fork until combined; set aside.
In a larger bowl add the cake mix, cream cheese, eggs, water, extracts and oil. Mix together with a hand mixer until smooth; fold in blueberries. Sprinkle streusel evenly over batter.
Place in the oven on the center rack. Bake for 45-50 minutes or until a toothpick comes out clean when inserted in the middle of the cake. Place on a cooling rack; cool. Drizzle with powdered sugar and water mixture. Serve warm or room temperature.

Posted in Baked goods, Baking, Bread, breakfast, Desserts, Food

Glazed Pear Cake

Posted on by lmc

I recently purchased a bag of pears, brought them home and placed them in the fruit bowl on my kitchen table. Those pears sat there all week as the family seemed to choose every other fruit in the bowl when snacking. I watched as the pears began to get overly ripe. Not wanting to waste the fruit, I remembered an apple cake recipe that I frequently make during the fall months. I thought I could easily substitute the pears into the apple recipe. So, I peeled and chopped the remaining pears and tossed them in. I was making a Father’s Day meal and thought this would be a lovely dessert.

Well, I was right… this cake was super moist, and tasted delicious pared with a scoop of vanilla ice cream.  I’ll definitely be making this one again!

Glazed Pear Cake

1 cup sugar

1 cup brown sugar

3 eggs, slightly beaten

1 cup oil

2 teaspoons  vanilla

3 cups  flour

1 teaspoon  salt

1 teaspoon  baking soda

2 teaspoons  cinnamon

4 cups pears, peeled and diced (apples work well too)

1 cup chopped walnuts

TOPPING:

1⁄2 cup  brown sugar

1⁄4 cup  milk

1 stick of  butter

Cake:

Preheat over to 350 degrees.  Grease a 9X13” baking pan.   Mix all cake ingredients by hand in order the  listed. Pour batter evenly into prepared pan.

Bake at 350 degrees for 40-45 minutes; remove.

Topping:

In small saucepan mix topping ingredients; bring to a slow boil for 3 minutes.

Pour over hot cake and return to oven for 4 minutes. Cool completely before slicing.

Posted in Baked goods, Baking, Cake, cookies, Desserts, Uncategorized

Quick Double Chip Bars

Posted on by lmc

I quickly rushed home from work on Friday to pull together a family meal. After rustling up a salad and main dish, I searched the pantry for a few staples that would make a base for a quick dessert. I have a semi-homemade bar recipe that’s quite easy to pull together and these Quick Double Chip Bars would work for a simple ending. For a more festive occasion, a big scoop of French vanilla ice cream, a bit of chocolate syrup, and a dollop of whipped cream can make for a more decadent dessert. We opted to munch on these in their original state while watching TV after dinner. Make sure to have on hand – glasses of cold milk, hot tea, or coffee to wash down these delicious treats.

Quick Double Chip Bars

1 pouch chocolate chip cookie mix

Butter and egg(s) called for on cookie mix pouch

1 teaspoon vanilla extract

½ cup butterscotch chips

1 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

In large bowl, mix cookie mix, butter, eggs, and vanilla with spoon until soft dough forms. Stir in butterscotch chips and walnuts. Using damp fingers, evenly press dough in pan.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting. Store in airtight container at room temperature.

Posted in Baked goods, Baking, Bread, breakfast, Cake, Desserts, Food

Apple Cider Donut Cake

Posted on by lmc

Several weeks ago, a local orchard hosted a day of free apple-picking. Our family took a leisurely ride out to the farm and picked oodles of gorgeous red apples in the late summer sunshine. After it was all said and done, we had picked nearly seventy pounds of apples. Our canvas bags were overflowing as we loaded them into the car and headed to the farmhouse for a hearty lunch. As we waited for our table, I thought about all of the delicious treats I could make with our lot. I would make applesauce in the pressure cooker, several spicy applesauce quick breads, a special Bundt cake that holds an array of wonderful fall flavors, peanut butter and apple slice sandwiches, and lots of other apple flavored items.

This cake is one of our family favorites. I often bring it along to various outdoor parties hosted during the autumn months. It’s a great Thanksgiving dessert. Served up with a piping hot cup of tea or coffee, this one is a winner!

Apple Cider Donut Cake

1 box yellow cake mix

¾ cup apple cider

½ cup butter, melted

1 teaspoon vanilla

4 eggs, slightly beaten

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 cup coarsely shredded peeled tart apples (2 medium)

Cinnamon Sugar Topping

3 tablespoons butter, melted

¼ cup sugar

1 teaspoon ground cinnamon

Heat oven to 350°F. Generously spray a Bundt cake pan with cooking spray.

In large bowl, beat together the first 6 ingredients. Stir in apples. Pour into prepared cake pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; loosen Cake and remove from pan to cooling rack or large, round cake platter.

Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Carefully and generously distribute sugar and cinnamon mixture over the top and sides of the cake. Cool completely, about 1 hour.

This recipe is adapted from a recipe found here:

https://www.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4

A beautiful day for a drive…Beautiful red delicious apples…

Posted in appetizers/snacks, Desserts, Food, Kids in the Kitchen

4 Ingredient Fruit Pops

Posted on by lmc

As the temperatures rise and children return to outdoor play, this simple recipe provides a healthy dose of potassium, vitamin C, folate, and dietary fiber. Adding a few tablespoons of local honey makes for a sweet and nutritious summertime treat.

If your family is anything like mine, these fruity popsicles won’t last long in the freezer!

4 Ingredient Fruit Pops

1 ripe banana, peeled and sliced (frozen bananas work best)

12 strawberries, cleaned, trimmed, and halved

1/2 cup pineapple chunks

2 tablespoons honey

Combine fruit and honey in the food processor. Purée until smooth and creamy. Fill and cap popsicle molds. Freeze for four hours. Loosen popsicle molds by briefly running under warm water. Serve immediately.

Posted in Baking, breakfast, Brunch, Desserts, Food

Puff Pastry Cups with Cherry Crumble

Posted on by lmc

Cleaning out my freezer proved to be a positive experience this morning. In the far left corner of my freezer compartment, I found a box of puff pastry cups that I had purchased several weeks ago and completely forgot about them (as they slowly made their way to the back of the freezer). I’m sure many can relate to this. As we pack our freezers and pantries with new items, other items are slowly shuffled “out of sight, out of mind”. I’m thrilled that I was able to quickly assemble this easy recipe for a Sunday dessert. Use any fruit flavored filling for this delicious treat.

Puff Pastry Shells with Cherry Crumble

1 package (6) Puff Pastry Cups, prepared according to package directions

1/3 cup all-purpose flour

2 tablespoons sugar

1/4 teaspoon ground cinnamon

2 tablespoons butter, melted

1 can (21 ounces) cherry pie filling or your favorite flavor

Puff Pastry Cups with Cherry Crumble

Cool pastry shells on the baking sheet for 5 minutes. Remove center tops. Do not turn off oven. Keep temperature at 400 degrees. In a small bowl, stir the flour, sugar, cinnamon and butter until crumbs form. Sprinkle evenly over pie filling within each pastry. Bake for 5-7 minutes or until the crumb mixture is golden brown and filling begins to bubble. Remove from oven and let the pastries cool for 10 minutes. Return tops to the pastry. Sprinkle with powder sugar when completely cooled, if desired.

Posted in Baked goods, Baking, breakfast, Brunch, Cake, Desserts, Food

Peanut Butter Blondies

Posted on by lmc

Everyone in our house loves peanut butter so this recipe is definitely a family favorite. A few simple ingredients come together to make a delicious bar great for lunch time or snack time. If you’re a peanut butter lover… pour a giant glass of cold milk, grab a serving-sized blonde, find a quite spot to sit and enjoy a little slice of heaven.

Peanut Butter Blondies

1 cup crunchy peanut butter

1/2 cup butter or margarine, softened

2 cups brown sugar, packed

4 large eggs, slightly beaten

1 tablespoon vanilla extract

1 1/2 cups flour

Preheat oven to 350 degrees. Spray a 13X9” baking dish with cooking spray. In a large bowl, beat peanut butter and butter together with an electric mixer until smooth. Gradually mix in brown sugar, eggs and vanilla extract. Add flour and mix until well combined. Pour batter into prepared baking dish and spread evenly in the dish. Bake for 30-35 minutes.

Optional: Microwave until spreadable, 2-3 tablespoons of peanut butter. Spread over warm bars. Sprinkle with powdered sugar.

Cool before slicing into bars.