Moist and Rich Chocolate Cake

 Have you tried to get that moist and rich chocolate cake? I did. My cake will turn out dry most of the time. Not anymore! We nailed it this time. I give the credit for my daughter, she made this cake.

Ingredients:

Moist and Rich Chocolate Cake
1 large egg
1 cup granulated sugar
6 ounces plain, vanilla, or chocolate yogurt, sour cream or yogurt.
1/4 cup canola or vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup brewed coffee, room temperature or warm
1/2 cup unsweetened natural cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt, optional
                      
                                                       Instructions:
Preheat oven to 350° F.  Line a 9-by-9-inch or a 10-inch round cake pan. Spray with cooking or grease and flour cake pan and set aside.

 In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, Dutch cocoa powder, and mix vigorously until batter is smooth.
 Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute. Make sure the coffee is luke warm, not too hot. Pour batter into prepared pan and bake for about 25 minutes, or until top has set and a toothpick inserted in the center comes out clean. Let the cake to cool in pan completely, at least 30 minutes, before frosting the cake.

We have a family recipe for frosting that we used.

I hope you enjoyed this cake. I love reading your comment and thank you for stopping by!

Chocolate Mousse

If you are looking for simple and quick to prepare ahead, this is it. It takes about 15 minutes to prepare and let it chill in the refrigerator while you are cooking your dinner.

 

 

                                    Ingredients

• 5 1/4 ounces bittersweet chocolate
• 1 cup cold heavy cream
• 3 large egg whites
• 1 tablespoon sugar
• Sweetened whipped cream, for garnish, optional

                                  Directions

Place chocolate in a large bowl set over in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.

Beat the heavy cream until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the double broiler and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the cold cream. Cover the mousse and refrigerate until set.

Serve with whipped cream, if desired.

My daughter decided to decorate by layering it with whipped cream:)!

I hope you enjoy this recipe!

Peanut Butter & Chocolate Spread Cake

 

 

                    I am always looking for easy recipe. A friend of mine brought those for Christmas. She didn't give me the recipe. She told me what is in it and here they are, they came out great. Those are very delicious and easy recipe. I mean, what can go wrong with Chocolate and peanut butter?

Ingredients

1 box moist-style white cake mix (15.25 - 18.25 oz.)
12 oz. (1 1/2 cups) flavored seltzer water.
1/2 cup of peanut butter
16 ounces of chocolate chips or any other you prefer

Directions

Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray. In a large bowl, whisk cake mix with seltzer until smooth. Pour into the baking pan.

Bake until a toothpick inserted into the center comes out clean, 25 minutes. You want the cake to be very thin layer.

                                  
Once the cake is done, spread enough peanut butter on the cake. I used 1/2 cup of peanut butter, feel free to add more. Put it in the refrigerator to cool for about 30 minutes. Take it out and spread chocolate chips once you already melt it. Put it back in a refrigerator again. Once all is set and cool, cut and serve.

 

Happy eating!

 

Popcorn Bars Recipe

I thought will be great snack for this holiday season with green and red MM's.

 

 

 I didn't have roasted peanut at home, so I used Cashew instead.

 

 

Wrapped in for school snacks.

 

 

 

Ingredients:
                   1/4 cup butter
                   1/4 cup light corn syrup /sugar
                   1 package (10 ounces) large marshmallows
                   2 quarts popped popcorn
                  3/4 cup dry roasted peanuts, or cashew chopped
                  1-1/4 cups M&M's minis

I don't use Corn syrup, I substitute 1/4 cup white sugar with 1 spoon of water instead.

Instructions:

In a sauce pan, melt butter on low heat: add corn syrup and marshmallows. Cook and stir over low heat for 3-4 minutes or until smooth. Add popcorn; stir until coated. Stir in peanuts and M&M's until combined. Spread into a greased pan. Cool to temperature. Cut into bars and enjoy!!

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Panna Cotta Recipe

 

Panna Cotta is Italian dessert. Made from Milk, Sugar and gelatin. Very simple and delicious.

 

Ingredients:

2 1/2 cups milk
2/3 cup heavy cream
1/3 cup sugar
1 tsp vanilla extract
1 1/2 envelopes gelatin, unflavored

For the topping:

1 package frozen strawberries, thawed
3/4 cup of sugar

Instructions:

In a saucepan add the 2 cups of milk, the heavy cream and the sugar. Bring to a heat and simmer.

In the remaining 1/2 cup of milk add the gelatin and stir. Remove the liquid mixture from the heat and stir in the vanilla and the milk with the softened gelatin. Strain milk mixture. Pour into 6 dessert cups and chill for at least two to three hours. I only had three guest including me and I devided it in four cups(not dessert cups).

 

To make the topping
I used just fresh fruits to avoid sugar. But, you can use strawberries or black berries of your choice and sugar in a blender or food processor and blend until smooth. Strain the seeds using a sift and pour the mixture in a pan, over medium heat. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and set aside to cool.

 

 

To serve the panna cotta, run a knife around the edge of each dessert cup, unmold on a plate. Drizzle with a topping and enjoy with your friends and family.

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Rich chocolate fudge

Crust:
2 rows Oreo cookies with the white centers removed
6 tablespoons melted butter

Fugde:
8 tablespoons butter, cut into pieces
10 ounces semi-sweet chocolate
2 eggs
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla
1 pinch of salt

                             

Position a rack in the lower third of your oven and preheat to 350 degrees.

Crush the Oreos. Combine well with the melted butter till crumbs are all moistened, then press into a pan. Make sure to use 10-inch tart pan, mine's a 9-inch.

Bake crust for 10 minutes, until firm, remove from oven and allow to cool.

 
Place your chocolate and cut butter into a saucepan and melt over low heat, stirring until smooth and silky. Remove from heat and let cool.

 

 In a mixing bowl, beat your eggs and then add cream, sugar, salt and vanilla.

 

 Now, start mixing with the cholocate mx.

 

 Pour in to the cool crust and bake at 350, for 25 min.

 

 Here you have so delicious fudge you will love! My kids devour it in one evening.

 

This recipe is originally copied from Rachael Ray. I love to change a bit and sometimes more, to cut sugar.

 

Blueberry–Sour Cream Coffee Cake

Absolutely to die for! I ate most of the cake. I will definitely reduce the blueberry preserve and the sugar next time. This was for women's brunch, I think it is  OK that we enjoy sometimes. 　

             

                                                                                  

Ingredients:

              2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs, at room temperature, lightly beaten

1 cup sour cream

1 tablespoon pure vanilla extract
3/4 cup blueberry preserves, plus 1 tablespoon melted preserves
Confectioners' sugar, for dusting
Preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Beat in the dry ingredients just until incorporated.
Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough.

Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, remove the pan and let cool completely. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve.