Sour Cream Chocolate Cake

Sometimes I buy too much sour cream when the menu changes. Since I’ve been hyper vigilant about watching expiration dates, I was able to find a way to repurpose some. I had heard or sour cream chocolate cake before but never seemed to make time to bake it. At first I just googled “sour cream desserts” and then found this recipe (5 ⭐️ reviews)! Both the cake and frosting were de-licious, maybe too good. Hard to stay away from this one, especially when there’s extra milk in the fridge. Definitely a keeper-and high altitude friendly.

https://lilluna.com/moist-sour-cream-chocolate-cake/

2 Ingredient Chocolate Cola Cake

Ok-I finally decided to try this recipe. This Coronavirus has me taking a thorough and creative look at my pantry. I had a chocolate cake mix I needed to use and a couple mini cans of Coke I’ll never drink. I looked up recipes and reviews and decided to go for it. Now-it’s technically a 3 ingredient cake because, according to the reviews, adding the eggs gives it structure (definitely true). The cake turned out great even at 6400 ft elevation. But-don’t stop there. By itself, the cake is “meh”. But add homemade chocolate frosting-wowsers! [Be sure to sift the frosting ingredients].

The recipe is literally a box cake, 12oz of cola (or diet) and 3 eggs. Bake at 350 for 35 minutes.

Here is the link to the chocolate frosting. [I used Hershey’s Dark cocoa]

https://images.media-allrecipes.com/userphotos/720x405/7818822.jpg

Bailey's Brownie Bottom Cheesecake

I recently had neighbors over for dinner and couldn't wait to make this one. Brownie bottom, Baileys in the cheesecake, ganache and whipped cream--yum! Not sure what the issue was, but I couldn't get the whipped cream consistency I needed; it kept curdling. Other than that, it was a wonderfully delicious cheesecake. So glad that I had to share. ;)

https://www.lifeloveandsugar.com/2018/06/06/baileys-brownie-cheesecake/

Gluten-Free Chocolate Cheesecake

Finally found some time to share a few amazing desserts that I've tried in the last few weeks. This one was a request from a neighbor for her mother's birthday. "Something chocolately and gluten-free". Challenge accepted! It was a very easy substitution with gluten-free "oreos" as the crust, and you can't go wrong with ganache?!  One caveat--a normal cheesecake usually has 24 ounces of cream cheese. Knowing this, I followed the recipe and put the extra in a small pie pan. The hubby was excited there was some for him.

http://flippindelicious.com/2015/02/gluten-free-death-by-chocolate-cheesecake.html

Smores Cookies

We recently stayed the weekend up in the mountains with friends. The hubby requested smores cookies so I found this recipe. Now, I'm not a marshmallow fan, but this was amazing! I used pre-crushed graham cracker crumbs and Hershey chocolate bars. I've been thinking about making them again (and again lol). Definitely a winner for a real smores alternative.

https://sugarspunrun.com/smores-cookies-sugarspunrun/

Dark Chocolate Cream Pie

Chocolate, chocolate and more is one of my favorite go-to's for decadent but simple desserts. I like to use my neighbors as guinea pigs for my baking therapy experiments. I ended up doubling the recipe and will be handing it out to a birthday girl and at a housewarming. This dessert is very rich, so I recommend smaller pieces. Also, when giving away desserts, I like to use disposable dishes so I bought pre-made graham cracker crusts. However, in the future, I'm planning to stock-up from thrift stores for 13x9s and pie crusts so I can give away real dishes (which actually end up being cheaper than aluminum). :)

https://chocolatechocolateandmore.com/dark-chocolate-cream-pie/

Red Velvet White Chip Cookie (Cookie Countdown 2017 #13)

This one is by far my favorite for ease and flavor. As far as red velvet, I think using dark chocolate cocoa and the suggested "2 drops" of red food coloring didn't give enough red tint to the dough. I'm okay with that anyway. They are absolutely amazing chocolate cookies! I may not get to share this one. :)

https://www.tasteofhome.com/recipes/red-velvet-white-chip-cookies?_cmp=CookieCountdown&_ebid=CookieCountdown12102017&_mid=186568&ehid=dfef5f62f666e299097ce5854fb7aea035676b6b

Saltine Toffee Bark (Christmas Cookie Countdown 2017 #10)

Not sure how this is a cookie, but, I've always wanted to try this one. The hubby, who LOVES toffee, thought it was amazing. Personally, a little bit goes a LONG way. It definintely is toffee. I wish I had seen the alternate instructions which state to use brown sugar instead of white. I think it would have been a beautiful brown toffee color. Nonetheless, it was a great bark to add a variety plate of cookies. :)

https://www.tasteofhome.com/recipes/saltine-toffee-bark?_cmp=CookieCountdown&_ebid=CookieCountdown1272017&_mid=186228&ehid=dfef5f62f666e299097ce5854fb7aea035676b6b

Cherry Kiss Cookie (Christmas Cookie Countdown 2017 #8)

I love maraschino cherries and in a cookie? Even better. I followed the directions, but I think I would like to add chopped pecans in the dough and use maraschino cherries instead of hershey's kisses next time instead. These would be perfect for Valentine's day too. :)

https://www.tasteofhome.com/recipes/cherry-kiss-cookies?_cmp=CookieCountdown&_ebid=CookieCountdown1242017&_mid=185455&ehid=dfef5f62f666e299097ce5854fb7aea035676b6b

Pinwheel Cookies (Christmas Cookie Countdown 2017 #6)

This one was easy to make, but took several steps (as in 2-3 days). I think next time I will freeze them then cut so that I get rounder shapes. My cookies definitely don't look like the picture. I will say though, I like the filling. It tasted like a liquid version of Terry's Orange. And once they were cooked, it was hard to stop eating them. *A word of caution, please use a good metal cookie spatula and take them immediately off the cookie sheet or they will get sticky and harden.*

https://www.tasteofhome.com/recipes/pinwheel-cookies?_cmp=CookieCountdown&_ebid=CookieCountdown1212017&_mid=185255&ehid=dfef5f62f666e299097ce5854fb7aea035676b6b

Truffle-filled Cookie Tarts (Christmas Cookie Countdown 2017 #4)

So far so mmm-mmm-good this year. I have really enjoyed every cookie I've made, but this one was super delicious. I mean, chocolate on chocolate in chocolate?! I made my tarts too big and the holes too small so I had a plenty of filling left over--I almost ate the entire bowl of truffle goodness. :D  This one is kind of like a brownie filled with chocolate pudding. Worth the effort. I have a feeling this one will end up being a year-round favorite.

https://www.tasteofhome.com/recipes/truffle-filled-cookie-tarts?_cmp=CookieCountdown&_ebid=CookieCountdown11292017&_mid=184804&ehid=dfef5f62f666e299097ce5854fb7aea035676b6b

Paleo Ice Cream (Dairy-Free)

This is dessert #1 of my AIP dinner from last week. It was pretty good, but I've since found other similar recipes that include coconut milk and vanilla. But, for being a 3 ingredient dessert, the guests really enjoyed the combination of bananas, cocoa and almond butter. :)

https://thebigmansworld.com/2017/05/01/healthy-3-ingredient-no-churn-blender-chocolate-ice-cream-paleo-vegan-dairy-free/

Chocolate Zucchini Bread

The last of the zucchini came in this weekend. The sweets are getting low, so I popped this in the oven. I decided to cut the recipe in half and used 2 bread pans. Silly me forgot the walnuts, but I think next time I'll also add chocolate chips. This recipe uses coconut oil, so I had to make sure the eggs were room temperature and ran the mixing bowl under hot water to keep the oil from hardening too quickly. Definitely a good snack. :)

https://www.healingharvesthomestead.com/home/2017/9/21/make-incredible-chocolate-zucchini-bread-out-of-giant-zucchini-small-zucchini-works-too

Chocolate Zucchini Brownies

It's the month of Zucchini and I always get excited to see what Pinterest has for me each year. I literally started with the first and have been working my way down. This is a different version than the one I did last year (which had sour cream), but by far, my favorite way to "sneak" zucchini into a recipe. I ended up adding walnuts for the PERFECT brownie. I could probably make this one every week--but it's a tough one to share and calories aren't my friend. :)

http://www.dinner-mom.com/zucchini-brownies/

Flourless Chocolate Cake (Gluten Free with the option of Dairy Free)

I had the honor of being asked to make a neighbor friend a gluten-free birthday cake for her. I was a little nervous as this was my first g-free cake. I was pleasantly surprised with the results, but then again, ganache makes everything better. ;) I opted for real butter, used semi-sweet chocolate chips, dark chocolate cocoa, sugar (rather than honey) and sweetened chocolate almond milk (for the ganache). Really pleased with the results. I didn't really need to change it at all, other than, due to altitude (6400ft), I had to cook it about 10 minutes longer. I got the thumbs up from the neighbor and her family/friends. Thank you Pinterest!

http://www.veggiebalance.com/flourless-double-chocolate-cake/

Cheesecake Marbled Brownies

I've made something similar in the past, but I was attracted to the methodology and tips I  this recipe.  It was melt-in-your-mouth delicious. Best fresh and warm out of the oven and far better than the last one I tried. A new favorite.

https://smittenkitchen.com/2009/09/cheesecake-swirled-brownies/

Peanut Butter Chocolate Heaven

The weather has been crazy (cold) this weekend, so I felt we deserved a "decadent day". Tonight's dinner is ribs and potato wedges, but I wanted to end with a bang! I scrolled through Pinterest and it didn't take long to find the perfect recipe. This is a fairly simple recipe; a great opportunity to use the stand mixer (using both the paddle and whip) as well as the food processor for the Oreos and Peanut Butter Cups. I used mini Reeses cups with their new "crunchy" and also dark chocolate (half of each). The recipe calls for 16 cookies and 15 pb cups, but I ended up using 8 more cookies and 8 more pb cups for the topping (pulsing them together in the food processor). I also used Extra Creamy Cool Whip because it gives it a thicker, more stable texture. Of course I taste-tested....The boys will not be disappointed tonight. ;)

http://cf.therecipecritic.com/wp-content/uploads/2015/02/peaut_butter_chocolate_heaven-650x975.jpg

Oatmeal Chocolate Chip Cookies (Stand Mixer)

I have been having so much fun with my new stand mixer (that the hubby bought me for Valentine's Day). Tonight, in an effort to keep the cookie jar full, I found this yummy recipe in my "Mixer Bible" cookbook:

Oatmeal Chocolate Chip Cookies

2 cups unbleached all-purpose flour

1 tsp baking soda

1 tsp salt

1/2 tsp ground cinnamon 

1/4 tsp ground nutmeg

1 cup unsalted butter, softened

1 cup firmly packed light brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

2 cups semisweet chocolate chips

1 1/2 cups old-fashioned rolled oats

1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg

2. Place butter in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 4 and beat until soft and creamy. Increase to speed 6 and beat in brown sugar and granulated sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Reduce speed to stir and mix in flour mixture, in 3 additions. Mix in chocolate chips and oats until evenly incorporated.

3. Drop by rounded tablespoonfuls (15 ml), 2 inches (5 cm) apart, onto prepared baking sheets. Bake in middle of preheated oven for 10 to 12 minutes, or until golden and slightly firm to the touch, Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Aunt Lil's Mother's Killer Chocolate Cake (High Altitude)

I was in the mood this week for a good chocolate cake. Since I haven't been spending much time in my "Baking at High Altitude" cookbook, I decided to turn to the Muffin Lady and so glad I did. This was a moist cake by itself, but became irresistible with the icing. So glad I have a hubby and friends to help me eat it, although I debated on whether or not to share ;)

3 cups water
4 squares unsweetened chocolate
1/2 cup (1 stick) butter
2 cups sugar
2 cups plus 2 tablespoons flour
3 eggs
1 teaspoon vanilla
2 teaspoons baking powder

1. Bring the water to a full boil
2. Measure out 1 1/4 cups, discard the remaining water and add the 4 squares of unsweetened chocolate to the 1 1/4 cups of hot water. Mix the chocolate and water together until all the chocolate is melted and let the mixture cool.
3. Cream together the butter, sugar and flour.
4. Mix the chocolate/water into the butter mixture and blend thoroughly.
5. Then refrigerate the chocolate and butter mixture for 1 hour.
6. Preheat the oven to 325 degrees F.
7. Remove the chocolate/butter mixture from the refrigerator, and add the eggs, 1 egg at a time, until all the eggs are fully incorporated into the batter. Add the vanilla to the batter and mix.
8. Mix the baking powder into the batter with a rubber spatula, wooden spoon or fork. Mix all the ingredients together thoroughly.
9. Grease a 9x13-inch pan.
10. Pour the batter evenly into the prepared pan.
11. Bake the cake 50-60 minutes or until an inserted knife comes out clean. Let cake cool prior to pouring and spreading Aunt Lil's Aunt's Chocolate Icing onto the cake.

Powdered sugar can be sprinkled over cooled cake instead of using  the icing (but I personally recommend the icing). :)

Aunt Lil's Aunt's Chocolate Icing for the Killer Chocolate Cake

2 squares unsweetened chocolate

2 tablespoons butter

1/2 cup sugar

1 5 oz can evaporated milk (If doubling recipe or more, go to 10 oz, 15 oz and so on)

2 tsp vanilla

1. In a double boiler, melt the chocolate and butter. 

2. After the chocolate and butter are melted, add the sugar, evaporated milk and vanilla. Stir constantly over medium heat until mixture thickens, approximately 30 minutes.

3. Remove the icing from the heat and while still warm, pour and spread the icing all over the cooled cake. Allow the icing to cool prior to serving.

Howie Pruitt's Supreme Chocolate Chip Cookies

From Aunt Bees Mayberry Cookbook: Otherwise known as Monster Cookies. I left out the raisins, but otherwise was a great cookie. I think this one would be fun with the holidays when M&Ms offer different colors.

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 12 oz package chocolate chips
1 12 oz package raisins
1 10 oz package plain M&M candies

In a small bowl combine flour, baking soda, and salt. Set aside. In a large bowl beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Beat in the eggs. Gradually blend in the flour mixture. Stir in the chocolate and raisins. Drop the mixture by the tablespoon onto ungreased cookie sheets. Bake in a 375 degree oven for 9 to 11 minutes until the edges are golden brown. Remove from the oven and place the M&M candies on top of the cookies while the cookies are still hot. Serve with cold milk. [Makes about 3 dozen.]