The BEST Chocolate Cake & Frosting!


The BEST Chocolate Cake & Frosting

1 3/4 cups all-purpose flour

2 teaspoons pure vanilla extract

2 large eggs, at room temperature

1/2 cup vegetable oil

1 cup buttermilk

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

2 cups white sugar

1 cup freshly brewed hot coffee (I use decaf)

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans (2-4 of the 8 inch round cake pans) and bake for 25 to 40 minutes (depending on how many layers u prefer) at 350, until a toothpick comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Here is the frosting:

(WAIT: This frosting makes a TON of frosting. I usually make this batch in order to decorate a two-four tier cake so u might want to cut this recipe in half!) 

2 cups unsalted butter (4 sticks) at room temp.

7 1/2 cups powdered sugar (or one 2lb bag)

1 cup good quality cocoa powder

1 teaspoon table salt

1 tablespoon vanilla extract

1/2 cup whole milk or heavy cream
Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.

While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (Sift if u can)

With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.

With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.

Frosting will appear very light, but it will darken as it sets. So yum!!

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Nutella Brownies

This recipe was given to me by a friend and I made a few slight changes to taste but wow is this dessert amazing! It went so fast I didn’t even have time to take a decent picture so I will be making this again and taking lots of pictures for you guys! Think of a brownie, topped with fudge, topped with a ganache. That’s pretty much what you have here! 

Enjoy!

Brownie

3/4 cup butter, melted

1 cup sugar

1 tsp vanilla extract

2 eggs

3/4 cup flour

6 tbsp cocoa

1/4 tsp baking powder

Fudge

14 – ounce can sweetened condensed milk

2 tablespoons unsalted butter, room temperature

1 1/2 cups chocolate chips

1 cup chocolate-hazelnut spread, such as Nutella

Topping

6 oz chocolate chips

1 tbsp shortening
Directions:

To make the brownie:

1. Preheat oven to 350°F. Grease a 9×9 baking pan.

2. Combine the butter, sugar and vanilla extract in a medium sized bowl.

3. Add eggs and mix until well combined.

4. Combine flour, cocoa, baking powder and salt in another medium sized bowl.

5. Slowly add dry ingredients to the egg mixture until well combined.

6. Pour the batter into the pan and spread evenly.

7. Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.

Once the brownie is cooled, make the fudge:

8. Combine sweetened condensed milk, butter, chocolate chips and Nutella in a metal or glass bowl. Set the bowl over a pot of simmering water.

9. Stir mixture until everything is melted and smooth, then spread evenly over the brownies.

10. Set brownies in refrigerator to set.

11. Once set, add chocolate chips and shortening for topping to a microwave safe bowl. Microwave on 15 second increments until the chocolate and shortening are melted and smooth.

12. Spread chocolate into an even layer over the fudge.

13. The chocolate should cool quickly and become firm. Cut into bars.

Store brownies in an airtight container in the refrigerator. Brownies are best for 2-3 days, but should be ok for up to 4-5 days.

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Pics coming soon!

1 1/2 cups butter, softened

1 8 oz packagecCream cheese, softened

3 cups sugar

6 large eggs

1 1/2 tsp vanilla extract

3 cups all-purpose flour

1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
Glaze
1 cup powdered sugar

1/2 tsp vanilla

1 TBS milk (more or less)

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Pecan Pie Bars

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1 can (12oz) big buttery crescent rolls

4 tbs butter melted

1.5 cup chopped pecans

1 cup light corn syrup

1 cup white sugar

1 tsp vanilla

2 eggs, beaten

Preheat the oven to 350* and line a 9×13 pan with foil, even on the sides. Unroll the crescent rolls and pull apart the 4 rectangles. Fit them in the pan to form a crust. Make sure you close all the perforations to seal it. Press into the pan 1/2 inch up the sides too. Bake for 8 minutes.

Combine all filling ingredients except the pecans. Mix well with a whisk. Then gently stir in the pecans. Pour everything in in the hot pan on top of the partially cooked crust.

Bake 15 minutes and then cover the edges of the crust with foil. Just the edges, so it does not over cook. Then bake another 15 minutes until the top is golden brown and set. It will still be soup inside but it will thicken as it sits and cools.

Let it cook in the pan for at least an hour or two. Then put in the fridge and chill for another few hours. Once set, pull out of the pan and cut into bars.

Holiday Menu

So I wanted to put together a holiday day menu that we normally like to use for Thanksgiving or Christmas or even Easter. This is our favorites for the holidays! Feel free to browse thru other recipes for more ideas. Here goes!

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Breakfast

French Toast with Sausage

Biscuit & Gravy Casserole

Brown Sugar Banana Oatmeal

The Perfect BLT with a fried egg

Main Course

Ranch Turkey

Pot Roast

Chicken Broccoli Casserole

Dirty Rice

Sides

Sweet Potato Casserole

Corn Casserole

Creamed Spinach

Honey Roasted Carrots

Parmesan Peas

Corn Bread Dressing

Jalapeno Popper Deviled Eggs

Desserts

Banana Pudding

Nutella Cheesecake

Chocolate Pie

Carrot Cake

Pumpkin Pie

PB Pie

Yellow Cupcakes w/choc buttercream

Breads

Southern Corn Bread

Yeast no-knead Dinner Rolls

Bread Maker Bread

Marshmallow Buttercream Frosting

yum

A super simple frosting that is simply amazing!

1/2 stick of softened butter

1 7 0z jar of marshmallow creme

1 tsp vanilla

16 oz powdered sugar

2 tbs milk

Mix the butter, creme and vanilla with a mixer until fluffy. Slowly add in the powdered sugar a little at a time. Add a tbs of milk when it gets too thick. Then keep adding sugar until all gone. Add last tbs of milk and beat until smooth and creamy and spreadable!

That is it y’all! It is so yummy, like I can’t even.

This goes great on my brownies!!! —> Brownies!

Pumpkin Pie Cake w/Cream Cheese Glaze

Pumpkin Pie Cake w/ Cream Cheese Glaze 
1/2 cup room temp butter

1.5 cup white sugar

1 (15oz) can pure pumpkin

6 whole eggs

1 (12oz) can evaporated milk

3/4 tsp salt

3 tsp pumpkin pie spice

1 box yellow cake mix

Preheat the oven to 350° and spray a 9×13 pan with nonstick spray. Cream the butter and sugar with a mixer. Then add the pumpkin and mix until smooth. (Mine was a little runny) Add the eggs one at a time and mix in between. Then add the can of evaporated milk and combine well.

In a different bowl, add the cake mix, salt and pumpkin pie spice and mix with a whisk until evenly mixed. Then add the dry mix to the pumpkin mix and blend well until smooth. It’s ALOT of batter but don’t worry, it doesn’t overflow.

Pour in the 9×13 pan and cook for 40-45 minutes. When you pull it out and it starts to cool, it flattens a bit. Don’t worry. It’s normal. My oven cooked it in exactly 40 minutes.

Some of my family like to top this cake with whipped cream. Me however, I like a cream cheese glaze. Here is that recipe.

8 oz cream cheese, room temp.

1 cup powdered sugar

2 tsp GOOD pure vanilla extract

5-6 tbs whole milk

Beat the cream cheese u til creamy, then beat in the powdered sugar. Stir in vanilla and add a few tbs of milk. Add more milk until it reaches the desired consistency for your drizzle. (You can cut this recipe in half if you want to make less glaze) I like my glaze more like a thin frosting as you can tell in the picture.

Chocolate Gravy

 
2 large (heaping) tbs of cocoa

1 cup sugar

3 tbs flour

2 cups milk, plus more if you want thinner gravy

1 tsp vanilla

3 tbs butter

Mix the dry ingredients with a whisk in a pot. Then add the wet ingredients. Stir well and bring to a slight boil on medium heat until you reach the thickness you want. Stir constantly so it doesn’t stick. Add more milk if it gets too thick. Serve over warm biscuits.

Fun Ideas and Decorations

I have so many pictures of sweets and treats and so many things that I make so I wanted to share somewhat of a photo gallery type post. I’ll add some here and there so check back every once in a while to find more ideas!! Xoxo

  
  

  

  

  

  

 

   

  

 

  

  

  

  

 

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Check back soon for more pics!!! Xoxo

 

Yellow Cupcakes & Chocolate Frosting

 
2 large eggs, room temp

2 and 1/4 cups all purpose flour

2 and 1/2 tsp baking powder

3/4 cup butter, softened (if you use unsalted then add 1/2 tsp salt)

1 and 3/4 cup white sugar

3 tsp vanilla extract

1 cup whole milk, room temp

Preheat the oven to 350° and line muffin tin with cupcake liners. (makes two dozen) use a small bowl and hand mixer and beat the two egg whites (whites only) until soft peaks form. About 2-3 minutes. Set aside.
In another small bowl, mix flour and baking soda (add salt if u used unsalted butter) and set aside.
In a medium bowl beat the softened butter until creamy, then add the sugar, vanilla, two egg yolks and beat on medium until combined. Scrape the bowl with a rubber spatula if needed. Then add 1/3 of the flour mixture and mix well. (Don’t over mix or the cupcakes will get dense) then add some milk and another 1/3 of the flour. Keep adding both until all combined. Remember not to over mix. Just mix enough to where you can no longer see the flour. Batter will be a little think and creamy. Then fold in the egg whites with the rubber spatula.

Bake on 350° for 17-20 minutes until the cupcake springs up when touched and check with a tooth pick. (Do NOT wait for them to turn golden, then they are overdone) Let them cool for 5 minutes in the pan before removing to cool on the counter or on a wire rack.

 
Chocolate frosting

1 cup butter, softened (if using unsalted butter then add 1/2 tsp salt)

3 and 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

2 tsp vanilla

2-3 tbs whole milk (you can use heavy cream if wanted)

Using a handheld mixer, cream the butter with the vanilla. Then add in the cocoa powder. Mix well. Then add some of the powdered sugar and a tbs of milk and mix. Continue adding the powdered sugar slowly while also adding the rest of the tbs of milk. I like my frosting a little soft and fluffy so I add 3 tbs. Some like it more firm so add 2 tbs. Mix all until consistency wanted, about 2 minutes.

Add sprinkles and enjoy! 🙂