Seven Deadly Sins Bars

There a so many things I could have called this recipe. The Lazy Recipe, for the most part, no measuring (yay!), The Breakup Dessert (guaranteed to make you feel better after a breakup) or Satisfy All Your Cravings Bars. These bars are quick and easy to make and are delicious. The perfect salty and sweet combination.

Layers 1 and 2

Ingredients:

3 1/2 cups of pretzel sticks

1 stick butter, melted

2 Tablespoons sugar

1 bag semisweet chocolate chips

1 bag toffee bits

1 bag peanut butter chips

1 cup roasted peanuts, chopped

lightly crushed potato chips

1 bag white chocolate chips

1 14 ounce can of sweetened condensed milk

Later 3

Line a 9 x 13 pan with foil. I used nonstick foil but you can also use regular foil, just spray it with nonstick cooking spray. Let the foil hang out over the edge so it can be lifted from the pan. Preheat oven to 350 degrees.

In a food processor or blender, crush the pretzels in to crumbs. Add sugar and melted butter. Press pretzel crumbs on top of foil to form the bottom crust.

Sprinkle chocolate chips on top of pretzel crust. I used about half a bag.

Next, sprinkle toffee bits on top of of chocolate chips. I used about half of a bag.

Layer 4 and 5

I sprinkled a half bag of white chocolate chips on top of the toffee bits and then I sprinkled peanuts on top of the white chocolate chips.

Layer 6

Layer 7

I covered the peanuts with a half bag of peanut butter chips and the last layer was crushed potato chips. The glue that binds everything together is the sweetened condensed milk. Drizzle the sweetened condensed milk over the chips. Bake for 25 minutes. Let cool in pan 10 minutes. Lift out of pan and cut into squares. Enjoy!

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! πŸ˜‹

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!

Imperial Chocolate Chocolate Chip Cookies


I am so thrilled to be able to participate in #Choctoberfest2016. Thank you Imperial Sugar for sugar and making my cookies a sweet treat.


Ingredients:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup solid vegetable shortening

3/4 Imperial granulated sugar

3/4 cup light brown sugar

2 extra large eggs

2 teaspoons vanilla

1 12 ounce bag of semi-sweet chocolate chips


Preheat oven to 350 degrees. In a small bowl, whisk together the dry ingredients and set aside. Cream together sugars and shortening until creamy. Add in vanilla and the eggs, one at a time. Gradually add flour. Mix well. Stir in chocolate chips. Drop on an ungreased cookie sheet by the teaspoon or small scoop. Bake for 8-11 minutes depending on how soft or crispy you like your cookies. Let cool on baking sheet one minute before transferring to cooling racks. Cool completely before storing in an airtight container. Enjoy!


*I received free products but the opinions are my own.

 

St. Nick’s Orange Cranberry Bliss Cookies

I had planned on baking cranberry and white chocolate chip cookies for Christmas. This recipe was inspired by my friend Nick, who was telling me about an orange cranberry cocktail. I thought orange (!)…what a great edition to my upcoming cookies. I thought of using white chocolate chips because my silly friend Lisa does not like chocolate chips.  Lisa and Nick, thank you for being my inspiration on these delicious cookies. I must say, these cookies remind me of a certain bliss bar sold at a popular coffee place. 

  
Ingredients:

2 1/4 cups all purpose flour

1 teaspoon salt

1 1/4 teaspoon baking soda

1 cup vegetable shortening, I used the white Crisco

3/4 cups granulated sugar

3/4 cups light brown sugar

2 eggs, room temperature 

1 teaspoon vanilla

1 1/2 teaspoons grated orange zest

1 1/2 cups dried cranberries, I used Craisins

1 bag of white chocolate chips

Preheat oven to 350 degrees. 

In a separate bowl, combine and whisk dry ingredients. Set aside. 

  
Blend together vegetable shortening and sugars. Add eggs one at a time. Mix in vanilla. Add dry ingredients and mix to combine. Lastly, add orange zest, Craisens and white chocolate chips. Drop by tablespoons and bake 8-10 minutes. Cool cookies completely and store in an airtight container. Enjoy!  

  

Frozen Peanut Butter And Chocolate Avalanche

Love peanut butter and chocolate? I have loaded those flavor in this frozen ice cream dessert.  Chocolate cookie crust, peanut butter and chocolate ice cream with a creamy peanut butter topping and drizzled in chocolate peanut butter. Yes, I said CHOCOLATE PEANUT BUTTER!!!  My friends and I have declared June Ice Cream Month. Be sure to visit and enjoy the yummy recipes listed in the links below. 

   
Crust:

24 Oreos crushed into crumbs, food processor is what I used

4 Tablespoons of butter, melted

Preheat oven to 350 degrees. Mix crushed Oreos with butter and form a crust on the bottom of a springform pan. Bake for 7 minutes. Remove and cool completely. I put my pan in the freezer to speed up the process. 

  
Ice cream:

2 quarts of Peanut Butter and Chocolate ice cream, I used Baskin Robbins or use your favorite chocolate ice cream

Soften ice cream so you can spread it on top of your cookie crust. Place back into freezer. 
Peanut Butter Topping:

1 8 ounce block of cream cheese, room temperature 

1 teaspoon of vanilla

3/4 cup creamy peanut butter, I used Peter Pan

1/2 cup powdered sugar

16 ounces of heavy whipping cream

Place mixing bowl and attachment in refrigerator for a minimum of 30 minutes. Beat softened cream cheese until smooth. Add vanilla and peanut butter and mix to combine. Add powdered sugar. Mix well. Add heavy whipping cream and beat till stiff. Pour on top of frozen chocolate ice cream. Smooth the top with a knife or spatula. Place back in freezer. Freeze for a minimum of 2 hours. 

  
  
Chocolate Peanut Butter Drizzle:

1/2 cup of chocolate peanut butter, I used   Dark Chocolate Dreams by Peanut Butter & Co. (Pictured below) purchased at Walmart, Target sells it too

1/4 teaspoon vegetable oil

Melt peanut butter and oil in microwave for 30 seconds or so. Stir to a smooth consistency. Drizzle over peanut butter topping and place in freezer. To remove springform ring, run a knife that has been put under hot water and run around the sides before unlocking the ring. Enjoy!

  
  

  

Please make sure you visit the blogs listed below for all of the yummy ice cream desserts. 

Amy has delicious Waffle Ice Cream Sandwiches http://crumbsinmymustachio.wordpress.com/2015/06/Waffle-Ice-Cream-Sandwiches/

Lorinda has made an exquisite Baked Alaskalicious

http://www.therowdybaker.com/?p=3753
Nettie has created a fabulous Blueberry Cheesecake Ice Cream 

http://mooreorlesscooking.com/2015/06/01/blueberry-cheesecake-ice-cream/
Alyssa is sharing her easy recipe for Chocolate Ice Cream

http://cookingfromasahm.blogspot.com/2015/06/easy-chocolate-ice-cream/

From Cindy, she is sharing yummy  Brown Sugar Cinnamon Ice Cream Sandwiches.

http://www.hunwhatsfordinner.com/2015/05/ice-cream-sandwiches.html
Not a paid spokesperson for any of the products I used in this recipe.  

Boozy Birthday Black Forest Cake


Hard to believe that one year ago today, I published my first post on my blog. One year! Where did the time go? It has been a very fun year, making great recipes, but more importantly, great friends. You make my job fun! Before I start with my recipe, there is one special person I need to acknowledge, Amy Mustachio, from Crumbs In My Mustachio. Amy asked me to join a group of bloggers that were doing a cake series. I was very flattered and thrilled. When that cake was published, I officially became a food blogger. Amy, you have been a great friend and I can’t thank you enough for all of the help and support you have given me. My baking sister in spirit all of the way. XOXO. It’s been a fun adventure. To honor my German heritage, I made a delicious Black Forest Cake, a little booze to celebrate πŸ˜‰πŸŽ‰πŸŽˆπŸŽŠ. ❀️❀️❀️. However, this could be made very easily and still taste yummy if you prefer not to add the alcohol.

Chocolate Cake
Ingredients:
1 3/4 cups flour
2 cups sugar
3/4 cups premium unsweetened baking cocoa, such as Ghiradeli’s (do not use Hershey’s or Nestles)
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
2 eggs
1 stick of unsalted butter, melted
1 cup buttermilk, please use real buttermilk
2 1/2 teaspoons pure vanilla extract
8 ounces of very hot coffee

Preheat oven to 350. Spray pans with Bakers Joy. Line bottom of 8″ cake pans with parchment paper. Spray bakers Joy on top of parchment paper.

In a mixing bowl, blend all of the dry ingredients together with wire whisk attachment. In a separate bowl, combine eggs, buttermilk and melted butter. Add the wet ingredients to the dry. Mix well. Add the hot coffee. Blend and add vanilla. Divide batter equally between your 2 pans. Bake for 30 – 35 minutes. Cool on cooling rack completely before removing from pans. Cool completely before filling and frosting.

Boozy Cherry Filling
Ingredients:
1 12 ounce bag of cherries
1/4 cup water
1/4 – 1/2 cup of sugar
1 Tablespoon of cornstarch
1 shot of cherry brandy, I used Kirschwasser

Place cherries in a pan, with water and sugar. Bring to a boil and reduce down. Check for cherry pits, I had several! Sift in cornstarch and add in cherry brandy. Let cool completely before filling cake. **Double this recipe if you would like to have it on the top of your cake instead of the chocolate curls. This can be made a day before your cake and refrigerated. I highly recommend making this the day before. This should be thick like jelly.

Boozy Whip Cream Frosting
Ingredients:
1 quart of heavy whipping cream
1 shot of cherry brandy, Kirschwasser
1 to 1 1/2 cups of powdered sugar

Place mixing bowl and attachment in refrigerator for a minimum of 20 minutes. Beat whipping cream and brandy until stiff peaks have formed. Add one cup of powdered sugar and mix. Taste to see if you want it sweeter.

Chocolate Curls
2 large chocolate bars, Ghiradeli’s or Hershey’s
I sharp peeler

Candy bars need to be room temperature. Using peeler, make chocolate curls for top and side of cake.

Jumbo maraschino cherries for garnish, optional

Assembly:
Make a dam with whip cream. Add cherry filling. See photo. Place top layer of cake on top of bottom layer. Frost with whip cream. Add chocolate curls to top and sides. Add maraschino cherries if desired. Store in refrigerator.

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I did a little research on Black Forest Cakes. What I learned is the cake is always chocolate, it’s always frosted in whipped cream and cherries must be showing on the cake. I hope you enjoy my Boozy Birthday Black Forest Cake.

Breakfast Brownies

Breakfast Brownies you ask…well they contain chocolate, espresso and bacon! Sounds like a great breakfast to me! Best brownies I have ever made. These brownies are to be enjoyed anytime of the day!

Ingredients:
1 pound unsalted butter
1 pound plus 12 ounces of semisweet chocolate chips
6 ounces of unsweetened chocolate, I used Bakers
6 jumbo eggs
3 tablespoons of espresso powder or instant coffee granules, I used instant coffee
3 Tablespoons of pure vanilla, I used Mexican
2 1/4 cups sugar
1 1/4 cups flour
1 Tablespoon baking powder
1 teaspoon salt
3 cups of chopped walnuts, optional
1 1/2 pounds of thick sliced bacon, cooked crisp and crumbled*

Preheat oven to 350 degrees.

Prepare a 12 x 16 pan with a spray of shortening and flour like Bakers Joy or use butter and flour.

In a medium bowl, melt butter, one pound of chocolate chips and unsweetened chocolate in microwave. Check at one minute intervals and stir. Cool slightly. In a large bowl, stir (do not beat) together eggs, coffee or espresso granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and cool to room temperature.

In a medium bowl, whisk together 1 cup of flour, baking powder and salt. Toss with cooled chocolate mixture. In a separate bowl, toss bacon, chocolate chips and walnuts in remaining 1/4 cup flour. Add to the chocolate batter and pour into the baking pan.

Bake for 20 minutes, tap the side of the pan to the wall of your oven to let any air escape. Bake for an additional 15 minutes, or until a cake tester comes out clean. Do not overbake. Cool thoroughly and refrigerate. Cut into big pieces. πŸ˜ƒ

*I cooked my bacon in the microwave with several sheets of paper towels on the bottom of a large plate. Cover the top with one sheet of paper towel and cook about one minute 20 seconds per piece of bacon. You want your bacon crisp and cooking it in the microwave, wicks away the fat and grease. Use 2 pounds of bacon for a bolder taste of bacon.

Adapted from Ina Garten.

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