Chocolate Mousse Cake

Chocolate Mousse Cake

CAKE:

2 c sugar

1 3/4 c + 2 T flour

3/4 c cocoa powder

1/2 t baking powder

2 1/2 t baking soda

1 t salt

2 eggs

1 c buttermilk

1/2 c oil

2 t vanilla

1 c boiling water

MOUSSE:

4 egg yolks

1/4 c sugar

1 3/4 c heavy whipping cream, separated

1 1/4 c chocolate chips

3/4 c powdered sugar

1. Preheat oven to 350* and grease a bundt cake pan*.

2. Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.

3. Add eggs, buttermilk, oil, and vanilla and mix until well combined; stir in boiling water (batter will be thin) and pour into cake pan.

4. Bake for 50-55 minutes, until it passes the toothpick test.

5. Combine yolks, sugar, and 1/2 cup cream in double boiler and cook, whisking frequently, until it's thickened, expanded, and lightened in color, about 7-10 minutes. Remove from heat and set aside.

6. Microwave chocolate chips in 30 second intervals (you can start with a minute), until melted and smooth. Whisk chocolate into double boiler.

7. In a separate bowl, whisk remaining 1 1/4 cup cream with powdered sugar until stiff peaks form.

8. Fold 1/3 of the whipped cream into chocolate mixture until well combined; fold 1/3 of the chocolate mixture back into the whipped cream; fold remaining whipped cream back into the chocolate mixture.

*One 9x13 - bake for 35-40 minutes | two 9" round pans - bake for 30-35 minutes | cupcakes - bake for 22-25 minutes

Nutella Candy Surprise Cookies

Nutella Candy Surprise Cookies

1 1/2 c butter, softened

13 oz Nutella

1 c sugar

1 1/2 c brown sugar

4 eggs

4 1/4 c flour

2 t baking soda

2 t baking powder

1/2 t salt

48 pieces of chocolate-coated candy (Milk Duds, mini Snickers, 3 Musketeers, Milky Way, Reese's)

1. In a large bowl, cream butter, Nutella, and sugars; mix in eggs one at a time.

2. Add flour, baking soda, baking powder, and salt; mix until just combined.

3. Cover and refrigerate dough for at least an hour.

4. Preheat oven to 350* and line cookie sheets with parchment.

5. For each cookie, wrap about one tablespoon of dough around a piece of candy before rolling in a ball. Bake for 8 minutes; let sit for 5 minutes before transferring to cooling rack.

 

Sugar Cone Cornucopias

Sugar Cone Cornucopias

sugar cones

M&Ms or other candies

 

1. Place a teaspoon of water inside the cone. 

2. Fill a cup with about 2-2 1/2" water; place cone in cup of water and let it sit for 30-45 seconds.

3. Pour out water inside cone; microwave for 30-45 seconds. (The tip should be malleable. If not, repeat steps 1-3.)

4. Slowly curl the tip around your finger and hold it for 45-60 seconds, until it starts to harden and hold its shape.

 

Monster Cookies

Monster Cookies

4 c (40oz) creamy peanut butter (sub some with cookie butter or Nutella, opt)

1 1/3 c butter, softened

2 2/3 c brown sugar

2 2/3 c sugar

8 eggs, room temperature

2 t vanilla

2 t corn syrup

5 t baking soda

12 c old-fashioned oats (approx one tub)

4 c "bits" {assorted M&Ms, chocolate chips, caramel bits, Reese's Pieces, toffee bits, etc}

1. In a large bowl, cream butters and sugars until light and fluffy. Beat in eggs, corn syrup, and vanilla; mix in baking soda and oats.

2. In a giant bowl, combine "bits" together before dumping the dough in.

3. Cover & refrigerate for 1 hour.

4. Preheat oven to 350*. Line a baking sheet or two with parchment paper.

5. Drop 1/4 cupfuls onto baking sheets; bake for about 15 minutes, rotating after 9, until lightly brown.

Bruce Bogtrotter Cake

Bruce Bogtrotter Cake

1 c plain Greek yogurt

4 eggs

1/2 c water

3/4 c vegetable oil

1 box Devil's food cake mix

1- 3.9 oz box instant chocolate pudding mix

Frosting

2 c heavy whipping cream

24 oz chocolate chips

1. Preheat oven to 350*; grease two 8" cake pans.

2. In a large bowl, mix together yogurt, eggs, water, and vegetable oil; stir in cake and pudding mixes. Divide evenly between the cake pans.

3. Bake for 40-45 minutes, until a toothpick in the center comes out clean. Set aside to cool.

4. In a large pot over medium heat, bring cream to a simmer; when bubbles start forming around the edges, take it off heat.

5. Whisk in chocolate chips; let it cool until spreadable, at least 30 minutes.

Red Velvet Cake

Red Velvet Cake

CAKE

1/2 c butter, at room temperature

3 T cocoa powder, divided

1 1/2 c sugar

2 eggs

2 t vanilla

2 T red food coloring

1 t salt

1 t baking soda

2 1/2 c flour, sifted

1 c buttermilk*

1 T vinegar 

ERMINE FROSTING

5 T flour

1 c whole milk

1 t vanilla

pinch of salt

1 c butter, softened

1 c sugar

1. Preheat oven to 350*; grease three 9" round pans and sprinkle with 1 tablespoon cocoa powder, tapping to coat.

2. In a large bowl, cream butter and sugar; whip in eggs one at a time; mix in vanilla.

3. In a separate bowl, make a paste of the remaining 2 tablespoons of cocoa and the food coloring; stir into butter mixture.

4. In a third bowl, sift together salt, baking soda, and flour.

5. Stir half of the dry mixture into the butter mixture, stir in half of the buttermilk, and stir in the remaining dry mixture. Add the vinegar to your buttermilk and then stir that into the rest of the ingredients.

6. Divide batter evenly amongst the three pans and bake for 20-25 minutes; cool completely on cooling rack.

7. Make frosting: in a small pot, whisk flour & milk and heat over medium heat until it simmers, stirring frequently until it thickens, almost like a pudding consistency.

8. Remove from heat and whisk in vanilla and salt; pour into a bowl, place a layer of plastic wrap in the surface to prevent a skin, and let cool completely.

9. Using a mixer, cream butter and sugar until fluffy, about 5 minutes; gently mix in the cooled flour mixture, adding a little bit at a time. Continue to beat until it becomes light and fluffy, like whipped cream.

Texas Sheet Cake

Texas Sheet Cake
CAKE

2 c flour

2 c sugar

1/2 t salt

1 c butter

1/4 c cocoa powder

1 c water

2 eggs

1 t baking soda

1 t vanilla

3/4 c buttermilk*

ICING

1/2 c butter

1/4 c cocoa powder

6 T milk

4 c powdered sugar, sifted

1 t vanilla

 

1. Preheat oven to 350*; grease a half sheet pan.

2. In a large bowl, combine flour, sugar, and salt; set aside. 

3. In a medium pot, combine butter, cocoa, and water; boil for 60 seconds.

4. Stir butter mixture into flour mixture until well-incorporated.

5. Add eggs, baking soda, vanilla, and buttermilk; mix well.

6. Pour batter into prepared pan and bake for 30-35 minutes.

7. After you pull the cake out, melt butter, cocoa, and milk in a large pot; bring to a boil over medium heat and then remove from heat.

8. Stir in powdered sugar & vanilla; mix well. Pour over warm cake and spread evenly.

*If you don't have buttermilk, put a splash of vinegar in your measuring cup and then fill to 3/4 cup; let sit for a few minutes and stir before use.

Cheesecake - Pressure Cooker

Cheesecake - Pressure Cooker

Crust:

5 graham crackers, finely ground

A pinch sea salt

1 tablespoon brown sugar

2 T cup all-purpose flour

2 T butter, melted

Cheesecake:

2 T cornstarch

2 pinches salt

2/3 c sugar

2 blocks cream cheese, softened

1/2 c sour cream, room temperature

2 t vanilla

2 eggs, room temperature

1 c cold water

1. Preheat oven to 325* & line an 8" round pan with parchment paper.

2. Mix all crust ingredients and press into the bottom of the pan; bake for 15 minutes.

3. Meanwhile, mix cornstarch, salt, & sugar in a small bowl and set aside.

4. In a medium bowl, whip cream cheese; slowly add cornstarch mixture in two batches, until just combined both times, scraping down the sides of the bowl after each addition.

5. Add sour cream and vanilla; beat until just combined. Scrape bowl.

6. Add eggs, one at a time, until just combined (do not overmix). Scrape bowl and fold in a few times.

7. Pour batter into pan and tap on the counter a few times to bring air bubbles to the surface; pop them with a toothpick. Fold a long piece of foil in half longways twice - you'll use this as a sling for your pan.

8. Pour water into pressure cooker; lay foil sling over steamer rack, then place pan on top (pictured).

9. Cook on high pressure for 26 minutes, then naturally release. As you open the lid, try to avoid dripping condensation on your cheesecake; dab lightly with a paper towel if you do.

10. Cool to room temperature on a wire rack (or keep it in the pressure cooker); place in fridge for at least 4 hours (ideally overnight). {Warm the bottom of the pan to melt the buttery crust for easy removal}

Citrus Pie

Citrus Pie
CRUST
5 oz animal crackers
3 T sugar
pinch of salt
4 T butter, melted
FILLING
1- 14 oz can sweetened condensed milk
6 T thawed orange juice concentrate
4 egg yolks
2 t grated lemon zest + 6 T juice (2 lemons)
1 t grated orange zest
pinch of salt
WHIPPED CREAM
3/4 c heavy whipping cream, chilled
2 T sugar
1/2 t grated orange zest

1. Preheat oven to 325*.
2. Process crackers, sugar, and salt in a food processor until finely ground; add butter and pulse until combined.
3. Press crust into a 9" pie plate. Bake until fragrant and beginning to brown, about 12-14 minutes. Cool completely.
4. Whisk milk, concentrate, yolks, zests, juice, and salt until combined; pour into cooled crust.
5. Bake until center is slightly firm, about 15-17 minutes. Cool completely and then refrigerate until fully chilled, about 3 hours, or up to 24 hours.
6. Whip cream, sugar, and zest until stiff peaks form.
Serve chilled, with whipped cream.

Softest Chocolate Chip Cookies

Softest Chocolate Chip Cookies
1 stick butter
1/2 c sugar
1/4 c brown sugar
1 t vanilla
1 egg
1 1/2 c flour
1/2 t baking soda
1/4 t salt
1 c chocolate chips

1. Preheat oven to 350* and lightly grease a cookie sheet.
2. Microwave butter for 30 seconds. It will be starting to melt.
3. In a stand mixer, beat butter with sugars. Stir in vanilla and egg.
4. Combine dry ingredients and mix into wet ingredients; stir in chocolate chips.
5. Roll dough into (12 large) balls and place on cookie sheet; bake for 9-11 minutes.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
1 c butter, softened
1 c brown sugar
1/2 c sugar
1 egg + 1 yolk
1 T vanilla
2 c flour
1 c oats
1 t baking soda
1 t baking powder
1 t salt
3 c chocolate chips

1. Preheat oven to 325* and line a cookie sheet with parchment paper.
2. Beat butter and sugars together; mix in egg, yolk, and vanilla.
3. Add flour, oats, soda, powder, and salt; mix until just combined. Stir in chocolate chips.
4. Bake for 10-12 minutes, until golden brown around edges.

Popcorn Cookies

Popcorn Cookies
1/2 c butter, softened
1/2 c brown sugar
1/3 c sugar
1 egg
1/2 t vanilla
1 1/4 c flour
1/2 t baking soda
1 c chocolate chips
1 1/2-2 c caramel popcorn (I like to use Sweet & Salty Boom Chicka Pop)

1. Preheat oven to 375* and line a sheet pan with parchment paper.
2. In a stand mixer bowl, beat butter and sugars; whip in egg and vanilla.
3. Stir in flour and baking soda; gently stir in chocolate chips and popcorn.
4. Form cookies and bake for 10-12 minutes, until golden brown.

Lava Cakes - Pressure Cooker

Lava Cakes
1/2 c butter
1 c chocolate chips
1 c powdered sugar
3 whole eggs + 1 yolk
1 T vanilla
6 T flour


1. Place butter and chocolate chips in a medium bowl and microwave for 2 minutes; stir.
2. Mix in powdered sugar, then eggs, then vanilla and flour, stirring after each addition.
3. Grease 4 ramekins with butter and divide the batter between the ramekins.
4. Place trivet in pressure cooker, add 1 cup of water, and place ramekins in trivet.
5. Cook on manual for 9 minutes; release the steam. Remove from pressure cooker and invert on to a plate.

Cookie Truffles

Cookie Truffles
2 c crumbled cookies
1/2 c powdered sugar
4 oz cream cheese, softened
2 T Nutella
Toppings such as coconut, crushed pretzels, etc, opt

1. Mix the cookie crumbs, sugar, cream cheese, and Nutella in a medium bowl.
2. Quickly shape into balls and roll in desired toppings; refrigerate at least 30 minutes before serving.

I used oat-based cookies, and did not roll in a topping.

Mixed Berry Scones

Mixed Berry Scones (Cook's Country)
Scones
1 3/4 c frozen mixed berries, roughly chopped
3 T powdered sugar
3 c flour
12 T cold butter, cut into 1/2" chunks, separated
1/3 c sugar
1 T baking powder
1 1/4 t salt
1 c milk
1 egg + 1 yolk
Glaze
2 T butter
1 T honey

1. Preheat oven to 425* and line a jelly roll pan with parchment paper.
2. Toss berries in powdered sugar and set aside in freezer.
3. In food processor, combine flour, 6 Tablespoons butter, sugar, baking powder, and salt until butter is fully incorporated; add remaining butter and pulse until butter is reduced to pea-sized pieces.
4. Transfer mixture to a medium bowl and stir in berries.
5. In a separate small bowl, combine milk and eggs.
6. Make a well in the center of the flour mixture and pour in egg mixture; using a rubber spatula, gently stir together, scraping down the edges of the bowl, until just combined. Don't overmix. Dough will look shaggy.
7. Turn the dough out on a well-floured surface and knead briefly until dough just comes together. Using a dough scraper, form the dough into a 12"x4" rectangle; cut dough into four equal rectangles, then cut each of those in half diagonally (8 triangles total).
8. Transfer scones to prepared pan and bake until light brown, about 15-18 minutes, rotating pan halfway through.
9. While the scones bake, combine butter and honey in a small microwave-safe bowl and heat until butter is melted; stir and set aside.
10. Remove scones from oven and brush tops with honey butter glaze. Return scones to oven and bake for an additional 5-8 minutes, until golden brown. Transfer to wire rack to cool for 10 minutes.

Frosted Mini Wheat Cookies

Frosted Mini Wheat Cookies
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
1 c flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1 1/2 c frosted mini wheat crumbs
3/4 c chocolate chips


1. Preheat oven to 350* and lightly grease a cookie sheet.
2. In a medium bowl, cream butter and sugars; add egg and vanilla.
3. In a small bowl, combine flour, baking soda, baking powder, and salt; mix in to butter mixture.
4. Add in crumbs, then chocolate chips.
5. Spoon on to cookie sheet and bake for 12-15 minutes, until edges are golden brown.

Lemon Bars

Lemon Bars
1 c butter, melted and cooled
2 c + 3 T flour, separated
1/2 c powdered sugar + more for dusting
4 eggs
2 c sugar
zest and juice of 4 lemons
1 t baking powder

1. Preheat oven to 350*; line a lightly greased 9x13 pan with parchment paper.
2. Stir together butter, 2 cups flour, and 1/2 cup powdered sugar and then press onto bottom of pan; bake for 20 minutes, until golden brown.
3. Meanwhile, in a medium bowl, whisk eggs with sugar, lemon zest, and juice; stir in baking powder and remaining 3 tablespoons flour. Pour filling over hot crust.
4. Bake for 25-30 minutes, until filling has set. Let cool on wire rack for 30 minutes, remove from pan and cool completely.
Serve generously dusted with powdered sugar.

Fresh Cherry Pie

Fresh Cherry Pie
1 1/4 c sugar
1/3 c cornstarch
1 c cherry juice
4 c pitted cherries
1/2 t cinnamon
1/4 t nutmeg
1/2 t almond extract
Crust:
2 c flour
1/2 t salt
2/3 c shortening
5-7 T cold water

1. Preheat oven to 425*.
2. In a medium pan, combine sugar and cornstarch; stir in cherry juice until smooth. Bring to a boil and cook for a few minutes, until thickened.
3. Remove from heat; stir in cherries, cinnamon, nutmeg, and almond extract and set aside.
4. In a large bowl, combine flour and salt; cut in shorteneing until crumbly.
5. Gradually add water, tossing with a fork, until a ball forms. Divide pastry so that one ball is slightly larger than the other.
6. On a slightly floured surface, roll out the larger ball to fit a 9" pie dish; transfer to pie dish and trim edges.
7. Add filling. Roll out remaining dough and cut strips; make a lattice crust and trim and seal the edges.
8. Bake for 10 minutes, then reduce heat to 375* and bake for another 45-50 minutes, until crust is golden brown. Cool on wire rack.

 
 
 

No-Bake Cherry Cheesecake

No-Bake Cherry Cheesecake
1 graham cracker crust
1 block cream cheese, softened
1- 14 oz can sweetened condensed milk
1/3 c lemon juice
1 t vanilla
1- 21 oz can cherry pie filling (or any fruit pie filling)

1. In a medium bowl, whip together cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
2. Pour into crust and chill for at least 2 hours. Top with pie filling.
Keep refrigerated.

Peach Citrus Upside Down Cake

Peach Citrus Upside Down Cake
1/2 c cornmeal
8 T melted and cooled, separated
1/3 c + 3/4 c sugar, separated
salt
16 oz frozen sliced peaches, thawed and drained
1 c flour
1 t baking powder
1/8 t baking soda
1/2 c milk
zest and juice of 1 large orange
1 egg, plus 1 egg yolk


1. Preheat oven to 350*.
2. In Dutch oven, toast cornmeal over medium heat until fragrant, about 2-3 minutes, stirring frequently; transfer to a large bowl.
3. Wipe Dutch oven clean, place over medium heat, and add 2 tablespoons butter, 1/3 cup sugar, and a pinch of salt. Cook, whisking constantly, until sugar is melted, smooth, and deep golden brown, 3-5 minutes. (Mixture may look broken at first, but it will come together as you whisk.)
4. Off heat, carefully arrange peaches cut side down, covering the sugar in a tight pinwheel.
5. Whisk flour, powder, soda, and 1/2 t salt into toasted cornmeal. In a separate bowl, whisk together remaining ingredients, including 3/4 c sugar and 6 T butter, until smooth. Mix wet and dry ingredients until just combined.
6. Pour batter evenly over peaches. Bake until golden brown and passes toothpick test, about 30 minutes, rotating the Dutch oven halfway through baking.
7. Cool for about 15 minutes on a wire rack, invert on to a serving plate, and let cool completely, about an hour.
Serve topped with vanilla ice cream or whipped cream.