Black Forest Cupcakes

Today is National Chocolate Cupcake Day! Black Forest Cupcakes happen to be a family favorite. Yummy chocolate cupcakes filled with cherries and topped with whip cream frosting, grated chocolate and topped with a cherry. Traditionally, Black Forest cake/cupcakes have liqueur in the cherries, this recipe does not. It’s kid-friendly. I was gifted Imperial Sugar and my cupcakes were made with Imperial Sugar, it’s my sugar of choice and what I buy and use for all of my recipes. In my opinion, it’s the best.

Ingredients:

1 cup plus 6 T flour

1 cup Imperial granulated sugar

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1 teaspoon soda

1/2 teaspoon salt

Preheat oven to 350 degrees. Line cupcake tin with 12 liners. Whisk dry ingredients in a mixing bowl.

1/4 cup oil

1/2 cup buttermilk

1 egg

1/2 cup coffee, very hot

1 teaspoon vanilla

In a bowl, combine oil, buttermilk, and egg. to the dry ingredients and mix well, scraping sides and bottom of the bowl. Once combined, pour in coffee. Mix well and add in vanilla. Fill cupcake liners 1/2 full. Bake 17-18 minutes until cake tester comes out clean. Cool completely.

Filling:

1 can of cherry pie filling

Make holes in the center of cupcakes using a knife or large piping tip. Fill the hole in the cupcake with 2-3 cherries and pie filling liquid. Cover hole of the cupcake with what you removed to make the hole. Top with whip cream frosting.

Whip Cream Frosting:

1-pint heavy whipping cream

4 ounces cream cheese

1/4 cup Imperial powdered confectioners sugar or more to taste

1 teaspoon vanilla

Grated chocolate for garnish, optional

Maraschino cherries for garnish, optional

Refrigerate mixing bowl and attachment (s) for a minimum of 30 minutes. Pour heavy cream into mixing bowl and add cream cheese. Mix into stiff peaks, add sugar and vanilla. Put in piping bag and pipe on cupcakes. Add grated chocolate and cherries if desired. Keep refrigerated.

Cinnamon Chocolate Cake

I have enjoyed many meals with our family friend Georgia. She is an excellent cook and she is an excellent baker too. I have had this cake many times at her home and love it. I have had several requests for her recipe. It is similar to a Texas Sheet Cake but not the same. I thought about calling Mexican Hot Chocolate Cake because it reminds me of Mexican Hot Chocolate. The cake is very moist and I love the fudgy frosting. As promised, here is the amazing recipe.

Cooking the chocolate sauce on the stove for the cake batter.

Ingredients:

2 cups flour

2 cups sugar

1 1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup water

1/2 cup vegetable oil

1/2 cup butter

1/4 cup chocolate baking powder

2 eggs, room temperature

1/2 cup buttermilk

1 teaspoon vanilla

1 teaspoon baking soda

Preheat oven to 375 degrees. Grease a 9 x 13 pan. In a mixing bowl, combine flour, sugar, cinnamon and salt. In a saucepan, combine water, oil, butter and chocolate baking powder. Bring to a boil over medium heat. Pour over dry ingredients and mix well. Add eggs, buttermilk, vanilla and baking soda and mix well. Pour into prepared baking pan and bake 35-40 minutes until cake tester comes out clean.

Check out this fudgy frosting! 😋

Frosting:

1/2 cup butter (1 stick)

1/3 heavy whipping cream

1/4 cup chocolate baking powder

1 1/2 teaspoon cinnamon

3 cups powdered sugar

1 teaspoon vanilla

While cake is baking in the oven, make frosting. In a saucepan, combine butter, cream, chocolate baking powder and cinnamon. Cook over medium heat until butter is melted. Remove from heat and add sugar and vanilla and beat until smooth. Spread over hot cake. Cool completely. The frosting will harden on top of the cake as it cools. Enjoy!

Cupcake Shake

This recipe was inspired by Portillo’s Cake Shake. Rarely do I have leftover cake but I do have leftover cupcakes from time to time. You probably do too. Portillo’s Cake shakes are typically chocolate unless it’s a certain time of the year. Sometimes they have lemon, but really you could make any flavor of cupcake into a shake. I will say this, I tried a slice of chocolate cake and the cake shake (thank you Kevin). I liked the cake shake best. The cake on its own tasted like a box mix and canned frosting on its own but in the shake, it was excellent. The only difference between my shake and Portillo’s is that I drank mine out of glass instead of a styrofoam cup and I used cupcakes instead of a piece of cake. Same great taste and flavor.

Ingredients:

2 leftover cupcakes, I had chocolate

1/2 cup milk

3 scoops ice cream (1/2cup each), I used vanilla

Whip Cream for garnish

Cherry for garnish

Blend cupcakes and milk together in a blender. Add ice cream and blend again. Pour into a glass, garnish with whip cream and cherry. Enjoy!

You can find Portillo’s in Arizona, California, Florida, Illinois, Indiana, Minnesota and Wisconsin. Portillo’s is known for their hot dogs and cake shakes.

Chocolate Pancakes

I was given a container of Rodelle  Gourmet Dutch Processed Baking Cocoa.  This is my first time using this product and I was very pleased in the quality.  I have had so much fun participating in #Choctoberfest2017. The opinions are strictly my own.
Ingredients:

2 cups flour

1/4 cup Rodelle Baking Cocoa Powder

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder.

1 1/2 cup buttermilk, add more if too thick

1/4 cup oil, I used coconut oil but you can use vegetable oil.

2 eggs

2 teaspoons vanilla

Maple syrup, optional

Whip cream, optional

Strawberries, optional


Whisk dry ingredients in a separate bowl and put aside. Mix wet ingredients together and gradually add dry ingredients. Prepare griddle or pan with butter, oil or nonstick spray. Using a quarter cup measuring cup, pour batter onto griddle. Cook each until ready to flip over. Try and flip just one time per side. Serve with your desired topping(s). Enjoy.
***This recipe can easily be cut in half and pancakes can be frozen for later use

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Chocolate Chip Cookie Skillet

I was gifted Sugar from Imperial Sugar Company. It was my pleasure to create a recipe using Imperial Sugar for #Choctoberfest2017.   I love chocolate chip cookies and cookie skillets. I have added a few fun extras in this recipe besides the chocolate chips. I added crushed pretzels and toffee bits. Top this with ice cream and hot fudge sauce, this is a winner.  Home is where the cookies are!


Ingredients:
1 c flour

1/2 t baking soda

1/2 salt

1 stick butter, room temperature

6 T granulated sugar

6 T brown sugar

1 Egg

2 t vanilla

1 cup semi sweet chocolate chips

3/4 cup toffee chips

1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)

Vanilla Ice Cream

Hot fudge ice cream topping


Preheat oven to 350 degrees.
Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened butter, granulated and brown sugar. Add egg and vanilla and blend well. Gradually add dry ingredients and combine. Stir in chocolate chips, toffee chips and pretzels.

No skillet?  No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies.


No skillet, no problem. Use a bowl.
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 4 inch skillet, pictured. Time will vary with the size of cookies you make and what size skillet you use. You will have plenty of cookie dough left to make cookies and several skillets. You will love these cookies without the ice cream too. Top with a big scoop of vanilla ice cream and hot fudge sauce ice cream topping. Serve warm. Enjoy!


Leftover Cookies that don’t make it into the skillet will gladly be eaten just as they are. They are excellent.

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Perk Me Up Smoothie


I was given Barleans Greens Chocolate Silk Powder to create a recipe #Choctoberfest2017. Barleans makes healthy and nutritious products that are delicious. This Perk Me Up Smoothie has antioxidants from fruits and vegetables from the Barleans and protein from the Greek yogurt I used. This is one healthy coffee smoothie.


Ingredients:

Coffee Ice Cubes, I froze one cup of coffee in an ice cube tray the night before

1 8 ounce plain or vanilla Greek or regular yogurt

1 scoop of Barleans Green Chocolate Silk Powder 

1/4 – 1/2 cup whole, low fat, almond, soy, coffee creamer, whatever you prefer

Strawberry for garnish, optional


Place ingredients in blender and blend until smooth. You may add more liquid if your smoothie is too thick. This is my new replacement meal in the morning. It has everything, coffee, antioxidants from fruit and vegetables, chocolate and protein. It was my pleasure to work with Barleans again.

Cannoli Cupcakes


I love cannoli. I have a friend that dearly loves them and recently celebrated a birthday. I decided to make cannoli cupcakes for his birthday. I must say they were a success. Chocolate cupcakes with cannoli whip cream frosting. 

Ingredients:

1 cup flour

1 cup sugar

6 Tablespoons unsweetened baking chocolate 

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 Egg

1/4 cup oil

1/2 cup buttermilk 

1/2 cup hot coffee

1 teaspoon vanilla
Preheat oven to 350 degrees. Line tin with cupcake liners. 

In your mixing bowl, put flour, sugar, baking soda and powder and salt.  Whisk together. In a separate bowl, egg, oil and buttermilk and beat together. Add these liquid ingredients to your flour mixture. Add your hot coffee once the ingredients are mixed together. After coffee has been blended, add vanilla. Fill liners 1/2 full. Bake 18-20 minutes until cupcakes test clean. Cool completely before frosting. 


Cannoli Whip Cream Frosting:


Ingredients:

1 8 ounce container marscapone cheese

1 teaspoon Grand Marnier*

1 teaspoon vanilla

1/2 cup powdered sugar, or more to your taste

1 pint (2 cups) Heavy Cream

Mini chocolate chips for decorating 

Chocolate sauce for drizzling, optional

Chill mixing bowl and attachment for minimum of 30 minutes. Mix marscapone cheese, Grand Marnier and vanilla together quickly. Over mixing will cause the marscapone cheese to become watery. Add powdered sugar and mix. Pour in heavy cream and whip until it’s very stiff. Place in piping bag and frost cupcakes (I used a 1 M tip). I sprinkled mini chocolate chips on top. I also drizzled chocolate sauce on top of the cupcakes. Store in refrigerator. Enjoy!

*This is an orange liqueur. If you prefer not to use this in your frosting, use additional teaspoon of vanilla. 

Chocolate Covered Strawberry Nachos 


This is probably one of the most fun desserts I have had the pleasure in making and eating. The tortillas fry up quickly (even faster if you have an air fryer) and this dessert comes together very fast. One plate can feed several people. This dessert will definitely have you licking your fingers. 😉

Ingredients:

Flour tortillas (I fried 6)

Strawberries, washed, dried and cut into bite size pieces 

Hot fudge ice cream topping, warmed

Nuts, chopped, optional

Whip cream, optional


Fry to a golden brown. 


Fry flour tortillas in oil heated to 350 degrees. Once crisp, remove from pan and place on a plate lined with paper towels. Drain and blot the tortillas. While still warm, sprinkle both sides with the cinnamon sugar mixture. Cut into wedges, I used my pizza cutter. Make a layer of cinnamon sugar chips and layer of strawberries. Drizzle warm chocolate sauce over chips and strawberries. I sprinkled mine with chopped nuts. Continue layering, with chips, strawberries, chocolate and nuts. Whip cream makes a great addition to this recipe. Enjoy!


Optional Air Fryer Directions:

Lightly mist tortillas with extra virgin olive oil, grape seed, coconut oil or (light oil). Crisp in air fryer and immediately sprinkle cinnamon sugar on both sides of crisp tortilla. Cut into wedges when cool enough to handle. Layer chips, strawberries, warmed chocolate sauce, nuts and whip cream. 


Cinnamon sugar 

1/2 cup sugar 

2 teaspoons of cinnamon 

Chocolate Chip Candy Cane Cookies


I had planned on making this cookie recipe for 2 years. Finally found time to create the recipe and make them. I love peppermint and I love chocolate. What a match made in heaven. Chocolate and peppermint go so well together. A great cookie to add to your cookie collection.


Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup of vegetable shortening, I use Crisco

3/4 cup granulated sugar

3/4 cup light brown sugar, packed

2 eggs

2 teaspoons vanilla

1 12 ounce package of mini chocolate chips

1 package of Andes Peppermint Crunch Baking Chips


Preheat oven to 350 degrees. In a separate bowl add flour,  baking soda and salt. Whisk together and set aside.  In your mixing bowl, cream shortening and sugars until combined. Add eggs and vanilla and blend. Add flour, a little at at time and incorporate. Repeat until all four is mixed in. Add chocolate chips and peppermint baking chips.  Drop by spoonfuls or use a small scoop. Bake for 9-11 minutes until cookies are done. Don’t forget to leave some for Santa!  🎅🏻  Enjoy!

Chocolate Caveman Coffee Steak Rub


I have been thinking of creating a steak rub for a long time. I use a dry rub on my ribs so I thought why not?  Mixing my two favorite things in the world, coffee and chocolate was a match made in heaven. Honestly, this was the best steak I have ever eaten. I definitely will make this again. And again!  #Choctoberfest2016 #CavemanCoffee #CavemanCoconutOil #CertifiedAngusBeef


Ingredients:

1 teaspoon coconut oil, I used Caveman Coffee Brand
Season steak with garlic salt and pepper, fresh ground is preferred
1 teaspoon chocolate, dry unsweetened 
1 teaspoon finely ground coffee, I used Caveman Coffee
1 teaspoon of cinnamon
1 teaspoon smoked paprika
1 teaspoon cayenne pepper, substitute chili powder for less heat


Look at that beautiful rub.


In a small bowl, whisk together chocolate, coffee, cinnamon, paprika and cayenne pepper. Set aside. Brush strip steak or rib eye with coconut oil on both sides and sides of steak. This helps the rub to adhere to the steak.  Season with garlic salt and fresh ground pepper. Rub dry steak rub all over steak and let it rest in the refrigerator for an hour to let the flavors infuse. Take steak out of the refrigerator while your grill heats up. Grill to perfection.  Don’t let the dark rub trick you on how done the steaks are. The cooked rub will look very dark but the taste is so amazing. The spices, coffee and chocolate will please your palette. I honestly can say this is the best steak I have ever eaten.


A dark thick crust on the outside and tender, flavorful meat inside. Delicious !
I would like to thank Caveman Coffee for the delicious coffee and awesome coconut oil. I love these products. The opinions expressed are my own.