Posts Tagged ‘chocolate’

Chocolate Quint Cake


Last night I made a birthday cake for a friend from work.  I didn’t want to go to the grocery store for only one or two items, so I searched Google for a recipe using the ingredients I had on hand- namely a Betty Crocker dark chocolate cake mix and Jello chocolate instant pudding.  I settled for a recipe that looked good but I lacked several of the ingredients that the recipe required and otherwise wanted to make it a bit less calorie-heavy; what I came up with turned out *really* well.  It has chocolate x 5, if you include the 3 kinds of chips, the cake mix, and the pudding, hence the name.  Since I got some requests for the recipe I used that doesn’t really exist, here’s what I did:

  • 1 box cake mix
  • 1 box instant pudding
  • 1/2 c applesauce
  • 1/2 c vegetable oil
  • 1 c low fat vanilla yogurt
  • 2 eggs
  • 2 egg whites
  • 1/2 c warm water
  • 1-2 c chocolate chips (I used milk, dark, and semisweet)


  • caramel ice cream topping
  • powdered sugar
  • sea salt
Preheat oven to 350° F.  Generously spray a bundt pan with nonstick cooking spray.  Mix all ingredients (except chocolate chips) until smooth.  Add chips, stir until evenly distributed.  Pour batter into prepared pan, bake for 50-55 minutes or until the cake tests done with a toothpick.  Allow to cool at least 1 hour in the pan.  Turn out onto cake plate, dust with powdered sugar, drizzle with caramel, and sprinkle a little sea salt on top.

Gluten-Free Buried Cherry Cookies

This is a favorite recipe from my Better Homes and Gardens (checkerboard) Cookbook, and I have made it on two occasions now with my gluten-free flour.  Some recipes don’t turn out so well with Pamela’s flour, but this is just as good as the original!  Here’s the recipe:


1/2 c butter

1 c sugar

1/4 t baking powder

1/4 t baking soda

1/4 t salt

1 1 /2 t vanilla

1 large egg

1/2 c cocoa

1 1/2 c Pamela’s Gluten-Free Flour Mix

Morello cherries


1/2 c semisweet chocolate chips

1/4 c sweetened condensed milk

cherry juice from Morello cherries

Preheat oven to 350º F.  Add sugar, baking powder, soda, and salt, scraping bowl.  Beat in egg and vanilla until combined.  Add cocoa and as much flour as possible.  Add remaining flour and stir till combined.  Use cookie dough baller to make 1 1/2″ balls.  Place 2″ apart on ungreased cookie sheet (I used silpat mats the second time around, and it works fine with or without.)  Press your thumb into the center of each ball, and a cherry into the depression.

For frosting, combine chocolate and milk.  Heat on low until chocolate melts.  Add enough cherry juice to make the frosting the consistency of thick hot fudge.  Spoon over cherries to cover.  Bake cookies for 10 minutes.

nom nom nom

Here are two recipes I tried for the first time over the past week, and both turned out delicious.

First, I made cookies from a Martha Stewart recipe for Chocolate Mint Sandwich Cookies, but substituted rose water for the peppermint extract.  I also made a ganache for the coating of the cookies (instead of just melted chocolate) and added a bit of rose water to that as well.

Next, I heard a story on NPR about making sardines appealing in a meal.  I had never tried sardines at all, but I’ve been much more adventurous with my food in my adult life.  Other than not being able to find fennel at my grocery store and using sardines canned with green chilies, I made the recipe for Pan-Fried Sardines With Micro Ratatouille as directed.

Boozy Mud Cake- Secret Recipe Revealed!

Tonight I decided to make my famous (ha) Boozy Mud Cake recipe as a thank-you for a friend.  Mostly so that I have a digital record of the recipe (instead of just the ingredient-stained paper I scribbled the recipes onto) and since almost no one reads this blog, I am posting my secret recipe below.

Boozy Mud Cake with Boozy Mud Glaze


2 T instant coffee or espresso powder, dissolved in 1 1/2 c boiling water

6 oz chocolate chips

2 sticks butter, melted

2 c sugar, divided

2 eggs

6 T bourbon

2 c flour

1/2 t baking soda

1/8 t salt

Grease 9″ x 13″ x 2″ pan.  Preheat oven to 375° F.  Bring coffee to a boil in a medium saucepan, stirring occasionally.  Remove from heat; add butter and stir with whisk until melted.  Add 1 c sugar and bourbon, and whisk till combined.

Beat eggs and remaining sugar in medium bowl for 1 minute till light ivory in hue.  Add chocolate mixture.  Add flour, baking soda, and salt and mix till smooth.  Bake exactly 30 minutes.

While cake is baking, prepare glaze.


3 T butter

3 T brown sugar

1 t instant coffee or espresso powder

3 T heavy cream

3/4 powdered sugar

1/4 c bourbon

Melt first 3 ingredients in pan on low heat.  Add cream; simmer 1 minute.  Remove from heat, slowly whisk in powdered sugar.  Whisk in bourbon.  Allow cake to cool slightly, then pour glaze over surface.

Halloweeny Desserts

Yesterday we had a little party for Halloween, and I used a couple recipes I found on Martha Stewart’s website to make some festive desserts.

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