Part of the fun of being a food blogger is trying recipes from my peers. I love experimenting in the kitchen. I have also been inclined to try various baking mixes to see how my favorites compare. On a recent shopping trip to Wholefoods, I found a Gluten-Free Chocolate Cake mix from King Arthur Flour. I must say, that I am in love with this cake mix, it is the fudgiest cake I have ever had. You can purchase their cake mixes online. I used it to make cupcakes instead of a layer cake as shown on the box.
Once my cupcakes cooled, I took a heaping spoon of chocolate and smeared it over the top of each one. Obviously you need an excess amount of chocolate for anything s’mores related. Instead of graham cracker, I used Annie’s Gluten-Free Bunnie crackers, they are most compared to Teddy Grahams. I used a food processor to grind them up into smaller pieces.
I have never made marshmallow frosting before (gasp!). So I spent some time looking at ingredients from different recipes to see what I wanted to try. I was never a huge fan of marshmallow fluff when I was a child, so I was looking for something different.
There are a many things I love when it comes to dessert; homemade whipped cream is one of them. It’s so easy to make and often impresses my guests! At Christmas time, I made a Hot Chocolate Whipped Cream, which is my most pinned recipe on Pinterest. Now that winter is coming to an end, I figured it was time for a new whipped cream. I have been dreaming about Cake Batter Whipped Cream for weeks. I love cake batter, but most cake batter flavored desserts are too sweet or over flavored for me.
This Cake Batter Whipped Cream is perfect. It is a bit thicker than regular whipped cream, but it’s not overpowering or overly sweet. I dipped strawberries in it, put it on some cake and basically ate the entire batch myself. Seriously, my boyfriend didn’t even take a bite. Continue reading
One of my favorite homemade breads is zucchini bread, especially when it involves chocolate! I prefer to keep my bread in the fridge because it’s so moist and dense. I spread a little butter on top and proceed to eat the entire loaf.
When the snow melts and mud season comes to an end (Editor’s note: Mud season is a Vermont thing. You’re not crazy, no one knows what it is), my dad is outside preparing his garden for summer vegetables. He plants a variety of vegetables (they usually get eaten by rabbits and deer), but the one thing that usually seems to produce the largest crop is his zucchini. They are some of the largest zucchinis I have ever seen. When the crops are good, my dad bakes dozens and dozens of Zucchini breads. He likes to experiment with different flours, cocoa powders and other additives. Then he freezes the loaves to enjoy them throughout the year, or better yet, he ships them off to my siblings and me!
I decided to take my dad’s Zucchini bread recipe and add even more chocolate to it. So I made a chocolate streusel to put on top! I made some muffins and a loaf of bread to put in the freezer for later. We ate 3 or 4 of the muffins immediately out of the oven. Continue reading
This post is long over due, as someone’s birthday (not mine) was a little over a month and a half ago. This someone shall remain nameless, but if you follow my blog, you probably know who I am talking about; he hates his birthday. Whatever. He did however request a mini cake, which I was really excited about because it gave me an excuse to buy 6” cake pans!
He also specifically requested chocolate cake from the Ghirardelli Cookbook, which I was really excited about. The first cake we baked together was a chocolate cake with chocolate frosting; this boy has a major crush on chocolate cake.
While I adore the small size of this cake, I am going to tell you honestly that I am not a fan of the actual cake recipe; therefore, I am not going to share it here today. Maybe it was too rich for me, maybe I over baked it or maybe the small pan size caused the cake to be too dry. Continue reading
Who’s ready for some more chocolate? I am so good during the day while I am at work (most of the time), but I get home and I just need something sweet. Yesterday, my second reminder to “get my butt in shape” popped up on my iPhone; I set them for myself in January. Yet, I traded in my workout shoes for one of these Sweet and Salty Junkyard Brownies.
A couple of months ago while browsing through my favorite Wholefoods ever, I spotted some ridiculously amazing looking brownies topped with all sorts of salty snacks. I could see the caramel oozing out the sides and knew I was going to have to make them at home.
These are really quite simple. I used a boxed mix of brownies and added some Hersey’s baking melts for added chocolate, because nothing goes better with chocolate than more chocolate. I smothered my brownie in caramel sauce and then topped it with pretzels, crushed cashews and caramel popcorn. Continue reading