Happy Birthday Hubster

Tags

birthday, birthday cake, bundt cakes, cake, celebration, confetti cake, food, foodie, mini bundt, whipped frosting

Happy Birthday Hubster! Pumpkin & I love you! 

Confetti Mini Bundt Cakes

Confetti Mini Bundt Cakes:
I stirred rainbow jimmies (that’s Philadelphian for sprinkles) into Nanny Florida’s White Cake Recipe. Then, I baked the batter in my mini bundt pans. Once cooled, I filled the center of each mini bundt cake with whipped frosting and added a few more jimmies.

XOXO,
Young Wifey

Advertisement

(Hot) Dark Chocolate Pudding

Tags

almond, baked goods, baked pudding, cake, chocolate, chocolate almond, chocolate lava cake, chocolate pudding, chocolate recipe, dark chocolate, dark chocolate pudding, dessert, dessert recipes, dessert table, hot pudding, pudding, recipe, romantic dessert, self-saucing pudding, sweets, sweets table

I’ve been looking for a good chocolate pudding recipe. Not the North American idea of pudding, I mean a proper baked pudding that’s more like a chocolate lava cake. I found a recipe last December and gave it a try, but it just wasn’t what I was expected.

I gave in to today’s chocolate cravings and to finally vamp up the recipe to fulfill my chocolate and baking desires…

Dark Chocolate Pudding

Chocolate Pudding Ingredients:
1 c. flour, 3/4 c. sugar, 2 Tbsp. Hershey’s Special Dark cocoa powder, 2 Tbsp. baking powder, 1/8 tsp. salt, 1 Tbsp. almond extract, 1/2 c. milk, 2 Tbsp. melted butter (or vegetable oil)

Chocolate Sauce Ingredients:
1 3/4 c. hot water, 3/4 c. light brown sugar (packed), 2 Tbs. dark brown sugar (packed), 3 Tbsp. Hershey’s Special Dark cocoa powder,  2 tsp. flavoring of your choice

*I used raspberry flavoring, but think mint, orange, vanilla, strawberry…

Chocolate Pudding Directions:
Preheat Oven to 350°F. Spray 4 glass ramekins with cooking spray  and set on a baking sheet. Mix together dry ingredients. Add extract, milk and melted butter and stir well (it so be the consistency of brownie batter). Divide mixture into ramekins.

Chocolate Sauce Directions:
Dissolve sugar in hot water. Add cocoa powder and stir well. Pour sauce over each ramekin. Bake for 25 minutes. Allow to cool before eating, serve warm.

*Serve with a dusting of powdered sugar, crème fraîche, raspberry/blackberry drizzle, a few berries, or any combination!

WARNING!: You will burn your tongue and mouth if you cannot resist the urge to dig into these right out of the oven!

Refrigerate any uneaten pudding ramekin, microwave when ready to enjoy!

Mmmm… Tall glass of milk anyone???

What’s your favorite chocolate dessert?

Peanut-butter Frosting

Tags

cake, cupcakes, dessert, dessert recipe, dessert table, frosting, icing, peanut-butter, peanut-butter frosting, peanut-butter icing, sweets table

As I mentioned in a post earlier this week, I lost my peanut-butter icing recipe. A friend gave me her husband’s recipe, which I though was too sweet. I was able to recreate my frosting recipe last weekend, and had a few requests to share it with you.

Peanut-butter Frosted Cupcake

Ingredients:
2 c. peanut-butter, 2/3 c. butter, 1 c. confectioner’s sugar, 1 Tbsp. vanilla extract, 1 c. milk

Directions:
Allow butter to soften. Microwave peanut-butter for about 30 seconds to loosen. Using an electric blender, mix all ingredients together until well combined. Frost cake and keep refrigerated until ready to serve.

Chocolate Covered Strawberry Cake

Tags

cake, chocolate, chocolate covered strawberry, cupcake recipe, cupcakes, dessert, dessert recipe, petit fours, recipe makeovers, strawberry, strawberry chocolate cake, strawberry preserves

I’ve had several request to post this recipe from my Valentine’s Day Feast.

I had been given a box of strawberry cake mix for which I had no use. Then the idea came to me, I could alternate the cake layers with different flavors.

I pulled out my mini square cupcake pans, whipped up the strawberry cake mix and my chocolate cake batter. I poured the strawberry batter into 12 of the cups and the chocolate batter into 12 different cups and baked them. Once the cakes were cooled, I used my cake leveler to cut the cakes into 4 layers. I then alternated the layers and spread the fresh almond whipped cream between each layer. I then drizzled chocolate ganache overtop of the mini cakes and garnished with a fresh strawberry slice.

Chocolate Covered Strawberry Cake

Chocolate Cake Ingredients:
1 box devil’s food cake mix, 1 c. ricotta cheese, 1 c. water, 2 eggs, 1/2 c. vegetable oil, 1 Tbs. chocolate liquor

Chocolate Cake Directions:
Bake at 350°F until toothpick inserted in center comes out clean.

Strawberry Cake Directions:
Mix together ingredients listed on the cake box, adding 1 c. smashed strawberries and bake according to package directions.

Almond Whipped Cream Ingredients:
2 c. heavy whipping cream, 2 tsp. almond extract

Almond Whipped Cream Directions:
In a chilled metal bowl, with chilled metal beaters, whisk together cream and extract until light and fluffy.

Hubster & I loved this dessert!!! Yum!

Chocolate Gingerbread Baby Bundts

Tags

bundt cake, cake, cake recipe, chocolate gingerbread, Christmas dessert, Christmas Menu, dessert, dessert recipe, gingerbread, gingerbread cake, recipe, Thanksgiving dessert, Thanksgiving menu, Thanksgiving recipes

Hubster’s family gets Thanksgiving Day (which is hard for me, because they don’t watch the parade in the am!). The first year I was involved in their festivities he didn’t inform me there would be two dinners. After stuffing myself in the Thanksgiving fashion at his maternal aunt’s dinner, he said, “I hope you saved room!” Now he tells me! Then we headed to his paternal grandmother’s house for another round! His grandmother kept placing more and more food on my plate (after my first plate), insisting I needed more meat on my bones. I was struggling not to get sick and not to offend my future family.

This year, my MIL is hosting dinner at her house, so both sides are attends. One dinner. Huge *sigh* of relief! I’m bringing a dessert and decided to try out a new recipe as well as my new mini bundt pans. After his cousin, who’s also bringing a dessert, called me to coordinate, I decided to make a gingerbread cake and add some chocolate. Many chocolate gingerbread recipes aren’t the right balance for me, they add cocoa powder to the batter. I wanted to keep the gingerbread batter’s own flavor. I baked my gingerbread mini bundts for 18 minutes at 325°F, my batch of batter made 18 cakes. I decided to add chocolate chips to the batter and pour a chocolate ganache over top. If everyone enjoys this dessert, maybe I’ll make some to take to my sister’s Christmas!

Homemade Ice-Cream Cake

Tags

birthday, birthday cake, cake, dessert, ice-cream, ice-cream cake

I scream! You Scream! We All Scream…

My parents and sister came to visit us this past weekend. I’ve been waiting to use my two new favorite toys together, my ice cream maker (Hubster’s last b-day present) and my spring-form pans. ICE CREAM CAKE! I started out with my vanilla ice cream recipe and once churned, I layered it in the bottom of the large spring form pan. I smoothed the vanilla ice cream with a spatula, topped it with crushed chocolate graham crackers, and stuck it into the freezer. I refroze the freezer bowl for the ice cream maker before I started my chocolate ice cream. I mixed up the chocolate ice cream and layered in on top of the crumbled cookies, smoothed it down, and froze the cake. I wanted to use a whipped topping & pudding frosting. However, adding the vanilla pudding mix to the whipped topping made it a yellowish, and I wanted to keep it white. I used whipped topping to frost it (quickly before it melted), and Pumpkin wanted to decorate it with red, white, and blue sprinkles. I stuck it in the freezer until it was time to sing to my Dad. Everyone loved the cake, and I can’t wait until the next birthday to make another one! 

My Vanilla Ice-Cream Recipe

Ingredients:
1 Qt. Heavy Cream
1 1/8 c. granulated sugar
2 tsp. pure vanilla extract
2 Tbs. water

Directions:
In a chilled metal bowl, whisk (also chilled) the cream and sugar until the sugar is dissolved. Stir in vanilla and water. Pour mixture into the freezer bowl, turn on machine, and let mix until thick and creamy (about 25 minutes).

My Chocolate Ice-Cream Recipe

Ingredients:
1 Qt. Heavy Cream
1 1/2 c. granulated sugar
1 1/2 tsp. pure vanilla extract
3/4 c. unsweetened cocoa powder
2 Tbs. water

Directions:
In a chilled metal bowl, beat the cream and sugar with an electric mixer until the sugar is dissolved. Mix in cocoa powder until well blended. Stir in vanilla and water. Pour mixture into the freezer bowl, turn on machine, and let mix until thick and creamy (about 25 minutes). 

*Notes for next time: I’ll probably layer the bottom of the pan with wax paper and definitely use Oreo cookies.

XOXO,
Young Wifey