Cakes

It's been quite some time since I posted anything, but that doesn't mean I haven't been baking. Here's what I've been up to: 

I got the idea for a chocolate ombre cake here

Polar bear cupcakes (I think the little ones could pass for puppies though). I got the recipe here, be warned, this is not a work/nap friendly site - they play video ads, very loudly, automatically.

Coconut Milk - Milk Chocolate Pudding

As you can tell by my posts of late, I have been obsessed with making a pudding that doesn't make me miss the sugar or the dairy. I think this recipe is the winner. It's really easy and it tastes like milk chocolate pudding. I can't wait to go home for a visit and make it for my sister!

(adapted from Couldn't Be Parve)

Ingredients:
1/4 cup cornstarch
3/4 cup coconut sugar
1 cup water
2 cups Thai coconut milk
2 ounces* good quality unsweetened chocolate, coarsely chopped
1 teaspoon pure vanilla extract

Directions:

Combine the cornstarch and sugar in a medium bowl. Whisk in the water, continuing to whisk until smooth. Set aside. Place the coconut milk in a small saucepan over medium heat and bring to a simmer. Stir in the cornstarch mixture. Cook, stirring constantly, until the mixture comes back to a simmer and thickens. Reduce the heat to low and stir in the chocolate. Stir until the chocolate is melted and remove from the heat. Stir in the vanilla.

Strain pudding through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes. Cover pudding with plastic wrap. If you do not want pudding skin make sure the plastic is completely touching the surface of the pudding. To make pudding skin, simply pull plastic wrap over the top of the serving dish before refrigerating. Refrigerate for at least 30 minutes and up to 3 days. (I skipped this entire paragraph and ate the pudding warm - it was delicious!)

*If you want dark chocolate pudding, use 4 oz of chocolate

Makes 7, 1/2 cup portions

Chocolate Pudding (Sugar Free, Dairy Free, Gluten Free, Egg Free, Soy Free)

Ingredients:

2 3/4 cups rice milk (reserve 1/4 cup rice milk for later)

1/2 cup unsweetened baking chocolate chips (I think it's about 3 oz unsweetened chocolate)

2 Tablespoons unsweetened cocoa powder

1/4 cup + 2 Tablespoons cornstarch

3/4 cup agave nectar

1/4 teaspoon salt

1 teaspoon gluten-free vanilla extract

Fresh raspberries, optional

Directions:

1. Combine 2 1/2 cups rice milk, chocolate, agave and cocoa powder in a saucepan over medium heat. Whisk well, heating until the chocolate chips are completely melted and combined with the rice milk. Keep just below a boil, to "scald" rice milk. Remove from heat.

2. In a bowl, combine cornstarch and salt. Whisk well.

3. Add remaining 1/4 cup rice milk to cornstarch mixture, stirring until smooth.

4. Add to rice milk/chocolate mixture, stirring with a whisk. Continue whisking until pudding thickens to the consistency that it coats the back of a metal spoon.

5. Remove from heat. Stir in vanilla extract.

6. Divide evenly among 4 ramekins or custard cups. Chill. Serve as is or topped with fresh raspberries.

Serves 4 - generously.

Dark Chocolate Fudge Pie

Crust:

choose your favorite gluten free crust. I used the following, but it didn't turn out that great:

1 1/2 cups hazelnut meal*

3 tbsp canola oil

2 tbsp coconut palm sugar

Filling:

3 ripe avocados

12 oz unsweetened chocolate

1 cup coconut palm sugar

1/3 cup agave nectar

1 tsp lemon juice

1 tsp vanilla

1/2 cup almond milk*

Crust:

Mix hazelnut meal with oil and press into pie plate. Bake at 375 for 8 min.

Filling:

Blend avocados, lemon juice, vanilla, and milk in food processor or powerful blender. Melt chocolate in a double boiler or on very low heat and slowly stir coconut sugar into chocolate. Add agave to chocolate and stir. Once everything is incorporated, put chocolate in food processor/blender and blend until smooth. Place mixture in pie plate and refrigerate for at least 3 hours.

This is a very rich dessert, so I would recommend serving it with fresh strawberries or raspberries.

Serves 8-12

*Easily substitutable with similar ingredients

Notes:

I plan on tweaking this to try and make it more like milk chocolate, because I'm not a huge fan of dark chocolate.

I never was able to get the coconut sugar to dissolve, my chocolate ended up being a lump of chocolate in the double boiler, but when I blended it with the avocado, everything became smooth.

This was super thick, so near the end of mixing, I ended up taking everything out of the blender and mixing it by hand.

Chocolate Cinnamon Meringue Pie

I started with this recipe and added my own little flair to it:

Crust:

One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)

Filling:

2/3 cup sugar

3 tablespoons unsweetened cocoa powder

2 tablespoons all-purpose flour

1 tablespoon cornstarch

1 can (12 ounces) evaporated whole milk

3 eggs yolks

3 tablespoons unsalted butter, cut into small pieces

1 teaspoon pure vanilla extract

Meringue

1/3 cup sugar

1 teaspoon cornstarch

3 egg whites

1 tsp cinnamon

Directions:

Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes (or follow directions on store-bought package). Cool completely; set aside.

Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.

Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.

Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.

Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, 1 teaspoon cinnamon, and 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

If you are preparing for the next day, let the pie cool to room temperature and then refrigerate.

Serves 8

Butter-Cream Cheese Frosting

For the 4th of July I made some amazing cupcakes with some delicious frosting. This is the recipe I used:

Cupcakes:

1 box Betty Crocker triple chocolate fudge cake mix

1 small package instant chocolate pudding

Add dry pudding mix to dry cake mix. Prepare cake mix as instructed on the box.

Frosting:

1 stick of butter

8 oz cream cheese

16 oz powdered sugar

1 tsp vanilla

Blend butter, cream cheese, and vanilla on medium speed in Bosch or Kitchenaid mixer for 3 minutes. Add 1/2 of the powdered sugar and mix for 1 minute. Scrape sides of bowl and add remaining powdered sugar, beat for 2 minutes. The frosting was not as stiff as I usually like, but I didn't want to open up a new box of powdered sugar - and everyone loved the frosting, so I posted as I made it :)

Pretzel Caramel Kisses

Ingredients:

1 bag pretzels snaps or tiny pretzels

1 pkg. M&Ms

1 pkg. Hershey Caramel Kisses** (unwrapped)

Directions:

Place parchment paper on cookie sheet. Place pretzels on sheet. Place a Kiss on each pretzel and bake at 170 degrees for about 5 minutes (Kisses will look shiny, but won't lose their shape). Remove from oven and promptly place an M&M on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours. I would recommend making these the day before you plan on eating/delivering. Or you can put them in the refrigerator to speed up the process.

**you can use regular Kisses or Hugs. For Hug or Kisses preheat oven to 200 degrees and cook for 8 minutes.

Note: If you cook the caramel kisses at a higher temperature, they tend to crack and the caramel will end up everywhere.

Ashley's Chocolate Chip Cookies

1 cup of butter (2 sticks)

1 cup brown sugar

1 cup sugar

1 tsp vanilla

2 eggs

3 cups of flower

1 tsp salt

1 tsp baking soda

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1 cup white chocolate chips

cream together sugars, eggs, vanilla, and butter then add flower, salt baking soda mixture mix together well and add chips. i like to use 3 different kind of chips and i usually add a little more milk chocolate just cause i'm selfish and they're my favorite. bake at 350 for 8-10 minutes and enjoy

Kristin's Cake Mix Cookies

1 cake mix

2/3 cup shortening

2 eggs

Mix together. Bake at 350 for 8 to 10 minutes

Heather's Cake Box Cookies

1 pkg cake mix

1 4oz pkg jello pudding (vanilla or chocolate depending on the cake mix)

2 eggs

1/2 c vegetable oil

1/4 c water

optional: 1/2 cup chocolate chips with a chocolate cake mix

Mix together in bowl. Place dough on cookie sheet. Bake at 350 for 11 min.

Texas Sheet Cake

Combine in bow:

2 c. flour

2. c. sugar

1/2 tsp salt

Boil:

2 sticks butter

3 tbsp cocoa

1 c water

Pour boiled mixture into dry ingredients and mix.

Add the following to the mixture:

1 cup buttermilk OR (1 cup milk plus 1 tsp lemon juice mixed together)

1 t soda

2 eggs

1 tsp vanilla

Bake at 400 for 20 min

Frosting:

Boil:

1 stick butter

3 Tbsp cocoa

6 Tbsp milk

add to

4.5 cup pwdr sugar

1 tsp vanilla

Peanut Butter Blossoms

3 1/2 c flour

1 tsp salt

1 c brown sugar

1 cup sugar

2 tsp baking soda

4 t milk

2 tsp vanilla

1 c butter

2 eggs

1 cup Peanut Butter

combine wet ingredients, then add flour and salt mixture gradually. Shape into balls. Roll in sugar. Bake on ungreased cookie sheet at 375 for 10 min-12 min.

When done place kiss or hug in center and press down.

Ilene's Brownies

1 tsp baking powder

2 c sugar

1 tsp salt

1 1/2 cup flour

1 c butter melted

4 eggs mixed

4 sq chocolate melted

2 tsp vanilla

1 c nuts (optional)

Mix dry ingredients together. Add butter, chocolate, and vanilla. Mix on low for 30 seconds. Then add eggs.

Bake at 350 for 25 min

Frosting:

1/4 c butter

2 c powdered sugar

2 t milk

1/2 t vanilla or mint extract

Dark chocolate top:

2 sq choc

2 tbsp butter

Spread frosting on cooled brownies. Pour dark chocolate top over frosting and spread evenly.

The Best Chocolate Frosting Ever

4 squares unsweetened bakers chocolate
1/4 cup butter
1 16 oz pkg powdered sugar
2 eggs
1/2 cup milk
1 tsp vanilla

1 pan ice water*

Melt chocolate and butter over low heat (warm setting if your stove has it). Combine everything else in a bowl. Set bowl in pan of ice water. Blend all ingredients and slowly add chocolate mixture to bowl. Beat until stiff (this takes between 5 and 10 minutes).


*I use a large cooking pot that my mixing bowl fits into perfectly.

Mint Chocolate Cupcakes

I got this recipe from Vegan Cupcakes Take Over the World. I know what you're thinking, as soon as I read the word vegan, I think "gross," but as it turns out, all you need to make chocolate taste good is fat and sugar. You won't even miss the eggs or the milk.

Cupcake Ingredients:

1 cup soy milk (original not vanilla)
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola (or vegetable) oil
1 tsp vanilla extract
1/2 tsp almond extract, chocolate extract (not imitation), or more vanilla extract
1 tsp mint extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed* or regular
3/4 teaspoon baking soda
1/2 tsp baking powder
1/4 tsp salt

Mint-Icing Ingredients:

1/4 cup non-hydrogenated shortening
3 cups confectioners' sugar
1/4 cup plus 1 tbsp soy creamer or soy milk
1 1/2 tsp mint extract
1/2 tsp vanilla extract
small drop green food coloring liquid or paste

Quick Melty Ganache:

3 Tbsp soy creamer or soy milk
1/3 cup semisweet chocolate chips


Cupcake Directions:

1. Preheat oven to 350 F and line muffin pan with paper or foil liners
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extracts, if using, to the soy milk mixture and best till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes (18 worked for me), until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Mint Icing Directions:

1. Cream the shortening for a few seconds to soften it. (Easier to do with a fork than a handheld mixer).
2. Add 1 cup powdered sugar and a splash (tablespoon or so) of soy creamer (milk) and mix to incorporate. Alternately add sugar and creamer mixing after each addition, until all the ingredients are used and the icing is smooth and creamy.** Add the mint and vanilla extracts and coloring; mix to incorporate.

Quick Melty Ganache Directions:

1. Heat soy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula scoop into a prepared pastry back or plastic bag with the tip chopped off or drizzle haphazardly with a fork. Quick Melty Ganache will set when fully cooked.

To Assemble:

1. When cupcakes have fully cooled, fill a pastry bag fitted with a #21 star tip with Mint Icing. Pipe the icing onto the cupcake in a spiral from outside in, leaving a little room on the sides for the cupcake to show through. Let the icing set while you prepare the Quick Melty Ganache.
2. Let the ganache cool to room temperature, stirring every once in a while to keep smooth. Don't use it while it is still hot or it will melt your mint icing. Use a tablespoon to dollop ganache on top of cupcakes. Top with your favorite candy decoration.
3. Refrigerate for 15 to 30 minutes to let the ganache set before serving.

Makes 12 cupcakes
*Dutch-processed cocoa makes for a darker, chocolaty cupcake.
**I followed these directions, and my frosting was super runny. Next time I do this, I'll be sure to only add the soy milk as needed rather than all of it.

Healthy Pumpkin Chocolate Chip Cookies

1 box spice cake mix
1 can of Libby's pumpkin (small 15 oz can)
1/2 cup chocolate chips (semi-sweet are healthier)
nutmeg (optional)

Mix cake mix, pumpkin, and chocolate chips in bowl until blended. Spoon** dough onto greased cookie sheet. Sprinkle nutmeg on top of cookies. Bake at 350 degrees for 8 - 12 min depending on size of cookies.

Makes 27 cookies. Each cookie has 98 calories with chocolate chips or 80 calories without.

**Mackenzi, I used a "big spoon" - you know- the one's we don't like to use to eat cold cereal.

Chocolate Zucchini Cake

Ingredients

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans (optional)

Glaze:
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Directions

Preheat the oven to 350°F.

1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting

• Red Velvet Cake Mix
• eggs
• oil
• water
• Cream Cheese Frosting
• 6 White Chocolate squares
• 1/2 teaspoon peppermint extract

The important part of this recipe is the frosting. You can also make this with chocolate cupcakes, but red velvet is oh so good! I have two different recipes for the frosting, but I'm posting the easier of the two.

Make Red Velvet cupcakes and cool for at least 20 minutes. Melt white chocolate squares in microwave for 45 seconds and stir until melted. Place cream cheese frosting in mixing bowl. Pour chocolate into bowl. Add peppermint extract. Mix until smooth. Frost cupcakes.

The frosting will actually frost about 40 cupcakes, so you can save some frosting for later.

I made these for the Newbold's while I was staying there. Her girls were great little helpers.

Peppermint Pattie Cup Cakes

Cupcakes

1 box Betty Crocker Supermoist triple chocolate fudge cake mix

water, vegetable, oil, and eggs called for in cake mix directions

Filling

1 box (4-serving size) white chocolate instant pudding and pie filling mix

2 cups milk

1/2 teaspoon peppermint extract

Frosting
1/2 teaspoon peppermint extract

1 container whipped milk chocolate frosting

3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies cut in 8ths)

1. Heat oven to 350. Make cupcakes as directed. Cool 15 min. Poke two holes in each cupcake with a wooden spoon.

2. In a medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately put one spoonful of filling on each cupcake and spread like frosting. Cover loosely and refrigerate about 2 hours or until chilled.

3. Stir 1/2 teaspoon peppermint extract into frosting. Spread frosting over top of cupcakes. Sprinkle with peppermint patties. Store loosely covered in refrigerator.

Notes:

I converted this recipe from the back of the triple chocolate fudge box, it was originally supposed to be a cake. I'd probably do it as a cake next time because it would have been a lot easier. Also, I chopped the peppermint patties while I was waiting for the cupcakes to bake and then froze the patties so they were easier to place on top of the cake. I also used milk chocolate pudding instead of white chocolate because I forgot how to read. But it still tasted delicious! Sheridan and I ended up eating these for breakfast the next day too.