Chewy Fudgey Brownies

I stumbled upon these brownies on Annie's Eats and the pictures really dont do these justice. They are amazing! I looovvee fudgey soft brownies. I honestly have been craving these ever since I made them a few weeks ago. I shared them with my co-workers and a friend of mine. My friend, Christa is pregnant and I sent some home with her, later that night I received a text asking for more. So I guess thats a good testament to how good these are. The recipe comes from Baking Illustrated and really is my new favorite brownie. Go, run to your kitchen and make these. They are good by themselves but I bet warmed with a scoop of ice cream would be amazing as well!

Chewy Fudgey Brownies from Annie's Eats adapted from Baking Illustrated

5 ounces of semisweet or bittersweet chocolate, chopped

2 ounces unsweetened chcocoalte, chopped

8 tbsp unsalted butter, cut into quarters

3 tbsp cocoa powder

3 large eggs

1 1/4 cups sugar

2 tsp vanilla

1/2 tsp salt

1 cup all purpose flour

Preheat oven to 350 degrees, and place oven rack in lower middle position. Line an 8 or 9 inch baking dish with foil and spray lightly with nonstick cooking spray, set aside.

In a heatproof bowl set over a pan of barely simmering water, melt the chocoalte and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth and set aside.

In a medium bowl, combine the eggs, sugar, vanilla and salt. Whisk until combined, about 15-20 seconds. Whisk in warm chocolate mixture until incorporated. Then stir in flour with a wooden spoon until just combined. (This might take a little while, dont worry it will smooth out) Pour the mixture into the prepared pan and spread with a spatula to make an even.

Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, about 35-40 minutes.

Transfer pan to a wire rack and let cool to room temperature, about 2 hours.

Remove the brownies from the pan, cut and enjoy!

How cute is this new cake stand I bought? I really need more brownies for a cute picture but this was all I had left, so it will have to do. :)

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Chocolate Cobbler

Another dessert I brought to the BBQ on Memorial Day, was this Chocolate Cobbler I saw mentioned on Pioneer Woman's Site. I was drooling just looking at the photos. This cobbler is super simple to throw together and really is out of this world! The original recipe comes from Susan Hawkins and she posted it on Tasty Kitchen.

Granny's Chocolate Cobbler Recipe see on Pioneer Woman from TastyKitchen

1 cup all purpose flour

2 teaspoons baking powder
1/4 teaspoons salt
7 tablespoons cocoa powder, divided
1 1/4 cups sugar, divided
1/2 cup milk
1/3 melted butter
1 1/2 teaspoons vanilla extract
1/2 cup light brown sugar, packed
1 1/2 cups hot tap water

Preheat your oven to 350 degrees. First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter and vanilla to the flour mixture. Mix until smooth. Pour the mixture into an ungreased 8 inch baking dish. (I used a 9 inch square.)

In separate bowl, mix the remaining white sugar (1/2 cup), the brown sugar and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the center is set. (Mine was ready in about 35 minutes)
Let stand for a few mintues. Serve with ice cream. It will be warm and gooey in the center, dont worry this is how it is suppose to turn out. It similar to a molten chocolate cake...heaven!!

As I was trying to get a good picture, the ice cream was melting quickly so this will have to do.

You will not be disappointed by this recipe at all! Make sure to serve with a generous scoop of vanilla ice cream.

For a printable version of this recipe go here.

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Chocolate Chip Cookie Dough Cupcakes

For Memorial Day my family had a BBQ. I wanted to bring desserts (obviously) and decided quickly on 2 that I had been dying to make. First was these Chocolate Chip Cookie Dough Cupcakes and the other was a Chocolate Cobbler, which I will post about soon.

When I first saw these cupcakes on Annie's Eats I knew I would be making them soon. They turned out absolutely delicious and I even had a few people tell me they were their new favorite!

Chocolate Chip Cookie Dough Cupcakes from Annie's Eats

Yield:24 cupcakes

Ingredients:

For the cupcakes:

3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:

4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:

3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners' sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour. You can put in the freezer for about 15 minutes instead, if you are pressed for time.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. ( I will say after eating these I wished I had put a larger piece of dough into the centers. So don't be scarce with the cookie dough load it in!)


To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration. ( You can make your favorite chocolate chip cookies to top these cupcakes....or you could cheat like me and buy the mini chips ahoy cookies.)

For a printable version of the recipe go here. Now, go run to your kitchen and make these...they are delicious and too cute too pass up!
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Super Moist Banana Cupcakes with Chocolate Frosting

This month the Cake Slice Bakers baked up a Banana Cake with Chocolate frosting. I was really excited to try this out with all the raves reviews everyone was giving them. I decided I would make mine into cupcakes instead of a 9 inch layer cake. I brought them to work today to share and everyone loved them! I had one with and without frosting and they are actually really good both ways. So even if you don't love frosting, these are amazing! The cake is super moist and delicious with a great banana flavor.

Banana Cupcakes with Chocolate Frosting from Southern Cakes by Nancie McDermott

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3/4 cup (1 1/2 sticks) butter, softened

1 1/2 cups sugar

3 eggs, beaten slightly

1 tsp vanilla

1/2 cup buttermilk

1 1/2 cups mashed ripe banana (about 3 bananas)

Chocolate Frosting:

1/2 cups butter

1/3 cup cocoa powder

1/3 cup evaporated milk or half and half

4 cups sifted confectioners sugar

1 tsp vanilla

To make the cake, heat the oven to 350F. Grease your 9 inch cake pans or line the cupcake pans with liners. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.

In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one at a time and then the vanilla. Beat well for 2 or 3 minutes, scraping down the bowl occasionally until you have smooth batter.

Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter evenly into cupcake liners.

Bake at 350 for 18-20 minutes until the cakes are golden brown, spring back when touched lightly in the center.

Allow to cool in pan for a few minutes and then transfer to a cooling rack.

To make the frosting, combine butter, cocoa and evaporated milk (or half and half) in a medium sauce pan. Place over medium heat and bring to a gentle boil. Cook, stirring often for about 5 minutes, until the cocoa dissolves into a dark buttery mixture. Remove from heat and stir in the sifted confectioners' sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting.

Frost cupcakes as desired and Enjoy!

For a printable version of this recipe go here.

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Chocolate Tres Leches Cake

For Easter this year, my step dad requested a very moist chocolate cake. His appetite hasn't been all that great recently so I was excited he was actually requesting something. His favorite cake is Tres Leches so I decided I would try making a chocolate tres leches cake for him. After browsing the Internet I couldn't really decide which recipe I wanted to go with. So I took elements from several and made my own. I was a little pressed for time, so I used a chocolate cake mix for the base of the cake and went from there.





This cake actually turned out amazing! It got rave reviews from everyone and I would definitely make this one again. Using the cake mix or with a homemade chocolate cake.

Chocolate Tres Leches Cake Inspired by Hershey's

Cake:

1- 13 x 9 inch cake (use anything from a box mix to homemade)

Bake the cake according to the directions. Allow to cool for at least 1 one. Place the cake on a rimmed cake platter.

Once the cake has cooled, using a fork, pierce the entire top of the cake. Be sure to pierce the cake all the way to the edges so the milk mixture can be absorbed evenly.

Tres Leches Mixture:

2 14 oz cans of sweetened condensed milk

1 12 oz can evaporated milk

1 cup heavy cream

1 cup chocolate syrup

Pour all the ingredients into a large bowl and combine.

Begin to pour the milk mixture slowly over the top of the pierced cake. Try to make sure to get the edges as well. It's OK if the mixture starts to puddle around the bottom of the platter, this will get absorbed too. You probably will not need all of the mixture. You can either toss what you don't use or save about a 1/2 cup to decorate the plates when serving. Leave the cake alone for at least 30 minutes to absorb all the milk. When you return it should all be gone and your are now ready to apply the whipped topping.

Whipped Topping:

2 cups heavy cream

1 cup sugar

1/4 cup cocoa powder

1 teaspoon

Combine all ingredients into a large mixer bowl, begin to beat on medium and gradually increase to medium-high speed until stiff. Spread the topping evenly on cake!

Decorate as desired. I sprinkled some cocoa powder over the top and added a few strawberries for added color. Cover the cake and refrigerate until serving.

If you like tres leches cake you will defintely like this one. It was moist and delicious and stayed fresh in the fridge for just under a week.

For a printable version of the recipe, please go here.

Enjoy :)

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Mississippi Mud Cake

This month the Cake Slice Bakers baked up a Mississippi Mud Cake. I had to sit out on the last couple of months cause I have been so busy, but I am glad I am back. I have heard mixed review from other bloggers on this cake, some really loved it and some thought the cake was more brownie-ish and the icing way too sweet! I actually probably wont be trying this cake as we have way too many sweets around here. Also I am not a huge fan on any type of nuts in my desserts so I actually only put the chopped pecans on half the cake. I am taking this cake to my family tomorrow to let them enjoy it. I will have to let you know the reviews later on. I think it smelled amazing while cooking though.

Mississippi Mud Cake from Southern Cakes by Nancie McDermott

Makes one 13 x 9 inch sheet cake

February’s Cake: Mississi

ppi Mud Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Cake

1 cup (2sticks) butter, cut into biug chunks

½ cup cocoa powder

4 eggs, beaten well

1 tsp vanilla extract

2 cups sugar

1½ cups all purpose flour

¼ tsp salt

1 cup chopped pecans or walnuts

For the Mississippi Mud Frosting

One 16 ounce box (3¼ cups) confectioners sugar

½ cup cocoa powder

½ cup (1 stick) butter, melted

½ cup milk or evaporated milk

1 tsp vanilla extract

4 cups mini marshmallows or 3 cups large marshmallows quartered

Method – Cake

Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. I did this in the microwave in 1 minutes intervals until the butter was melted about 3 mins. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.

I also choose not to add the pecans to the batter until I poured into the pan that way some of the cake

didn't have the pecans in it.

Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan. Mine took about 20 minutes.

While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.

Method – Mud Frosting

In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.

To Serve

Remove the cake from the oven, scatter the marshmallows over the top and then ret

urn the cake to the hot oven for about 3 minutes to soften the marshmallows.

Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.

If you like melted chocolately goodness this cake is probably just for you! Enjoy!

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Smore's Cupcakes

For Christmas I also made these Smore's Cupcakes seen on Annie's Eats. She raved about how good they were and really I have been dying to use the kitchen torch I bought. So this was the perfect excuse, plus smores's cupcakes...yes please!

So as I was baking these Christmas Eve day I was getting more excited by the second to pull out the kitchen torch, when it finally was the time, I pulled it out and realized I need to put butane gas in it. Umm, what's a girl to do when its Christmas Eve and she is running late and has no butane for the kitchen torch...I called my mom to see if she had any she could bring me. She didn't have any and couldn't really tell me where to go that late in the day on Christmas Eve. I was defeated and had no time for a store run. So I ended up using the broiler to torch the marshmallow frosting. Just be careful and keep an eye on them, it works really quickly!

These little cakes were perfection, the graham cracker crust with the moist chocolate cupcakes and the toasted marshmallow frosting....heaven! If you like smore's you will definitely love this recipe, so get in the kitchen and make this soon!

Smore's Cupcakes from Annie's Eats originally adapted from Lovin from the Oven and attributed to Trophy Cupcakes

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
5 1/3 tbsp unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped

For the cake:
2 cups plus 2 tbsp sugar
1 3/4 cups all purpose flour
3/4 plus 1 tbsp cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the frosting:
8 large egg whites, at room temp
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla extract


Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter, mix well with a fork.
Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crust. Bake for 5 minutes. Remove from the oven.


To make the cake batter, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with paddle attachment. Mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine.

Divide the batter evenly between the liners, filling each about 3/4 of the way full. Return to the oven and bake for 18-20 minutes. Allow to cool in pan for 5-10 minutes, then remove and transfer to cooling racks.


To make the frosting: combine the eggs, sugar and cream of tartar in the top of a double broiler. (I just used a clean, dry mixer bowl over simmering water) Heat the mixture, whisking frequently until it reaches 160 degrees F with an instant read thermometer. Transfer the mixture of an electric bowl with whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in vanilla until combined. Frost cooled cupcakes as desired.

Brown with kitchen torch or use the broiler. Just make sure to watch this only takes about 45 seconds to a 1 minute.

Garnish with chocolate or graham crackers as you wish!

I took a bite out of one, simply for picture purposes :)
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