Categories
DESSERT

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies are melt-in- your-mouth, soft and chewy buttery cookies overloaded with white chocolate and cranberries.

White chocolate and cranberries are one of the best flavor combinations ever! Now imagine a bunch of sweet and tangy dried red cranberries and white chocolate chunks held together with rich and buttery cookie dough. WOW!

I bet you won’t be able to wait holiday baking season to try this White Chocolate Cranberry Cookies recipe! And why should you?! You could bake these yummy cookies right now!

They are dressed up for holidays. Cranberry cookies will look great at your Thanksgiving dinner, they are perfect for holiday cookie exchange or as a homemade gift. Even Santa loves these. If you leave White Chocolate Cranberry Cookies for him on Christmas Eve, don’t forget a tall glass of milk, because these cookies are very, very rich!!!

Best thing about food blogging is that you have the perfect excuse to eat delicious desserts any time of year, claiming that you simply have to present to your readers the variety of recipes for the holidays that are perhaps weeks or months away.

Also I have a very, very long wish list for Santa this year, so I’ll have to leave him a tray overloaded with awesome cookies and a gallon of milk. He will be very exhausted while fulfill all my wishes, and who knows maybe he remain stuck in the chimney with all that gifts for me. I’ll have to show him my goodwill so I set myself a challenge to find THE BEST CHRISTMAS COOKIES FOR SANTA this year!!!

Ingredients

  • 1/2 cup unsalted butter-softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 ½ teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4. oz. white chocolate chopped into small chunks or 2/3 cup white chocolate chips
  • 2/3 cup dried cranberries

Instructions

  1. In a small bowl stir together flour, corn starch, baking soda and salt.
  2. In medium bowl beat butter until creamy and smooth. Add sugar and mix until light and fluffy. Mix in egg and vanilla.
  3. Turn mixer on low speed and add in flour mixture. Dough will be thick.
  4. Add white chocolate chunks (or white chocolate chips) and cranberries. Mix a few seconds just to combine.

You can find complete recipes of this White Chocolate Cranberry Cookies in omgchocolatedesserts.com

Categories
DESSERT

Almond Joy Overnight Oats

Chocolate, almonds, and coconut are blended together into this almond joy inspired overnight oats recipe.

Overnight oats. You either love them or hate them. Personally, I absolutely love overnight oats! Since these are eaten cold I tend to enjoy them more during the summer months but let me tell you this new Almond Joy recipe will be on my menu rotation all year round! OMG! So simple to make but beyond delicious.

Now if you are more of a green smoothie or low carb morning person buuuut still have a killer chocolate sweet tooth (fyi I’m describing myself) then this recipe can be enjoyed for a snack or even lunch. All I’m saying is don’t feel that this oats in a jar recipe is for breakfast only. This rich chocolate almond joy overnight oats recipe can be enjoyed any time you want.

I find it to be filling so if you are just looking to curb a craving but don’t want the whole jar you can easily make smaller jars of this. I love 4-ounce mason jars. They come in handy to create perfectly portion-controlled desserts or snacks.

This recipe is beyond simple to make and can be made a couple days ahead of time. The ingredients include rolled oats, unsweetened coconut milk, chia seeds, unsweetened cocoa powder, almond extract, vanilla extract, chopped raw almonds, shaved unsweetened coconut, pure maple syrup, and a little touch of chocolate chips. I would be willing to bet you have most (if not all) of these ingredients in your fridge and pantry.

A couple notes. You can use any milk you like. I exclusively use unsweetened coconut milk because that’s what I have in my fridge. Also, because this is an almond joy inspired recipe coconut milk works great! Second, I get asked a lot about using steel cut oats in an overnight oats recipe. I tried a couple times with no luck. I’m thinking you need to par-cook steel cut oats first to fully “cook” in the overnight oats recipes. I like using rolled oats because it’s quick and easy.

Ingredients

  • ½ cup rolled oats
  • ½ tablespoon cocoa powder
  • 1-teaspoon chia seeds
  • ½ cup unsweetened coconut milk
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon almond extract
  • 1 tablespoon pure maple syrup, divided
  • 5 almonds, chopped
  • 1 tablespoon shredded unsweetened coconut
  • 1 teaspoon chocolate chips

Instructions

  1. In a 16-ounce mason jar stir together the rolled oats, cocoa powder, and chia seeds.
  2. Next add the coconut milk, both extracts, and 2 teaspoons of maple syrup. Stir until combined.
  3. Place the lid on and store in the refrigerator for up to 5 hours or overnight.

You can find complete recipes of this Almond Joy Overnight Oats in organizeyourselfskinny.com

Categories
DESSERT

CHOCOLATE CHIP ALMOND BUTTER BROWNIES

These Chocolate Chip Almond Butter Brownies taste like a decadent dessert, but they’re also vegan, gluten-free & date-sweetened! Rich, fudgy & satisfying.

It was only a matter of time before this recipe happened. I’ve been wanting to recreate my wildly popular Chocolate Chip Almond Butter Bars with a twist, so what better than chocolate?

That may have been one of the best ideas I’ve ever had. I didn’t think my almond butter bars could get any better, but it turns out that adding a chocolate element takes them to a whole new level. Just look at that deep, dark, rich chocolatey goodness. Can I just face plant into a warm pan of these? Feel the same way?

If I had to pick a favorite dessert (after cheesecake, of course), it’d probably be brownies. But not like dry, cakey brownies. If I wanted cake, I’d get a slice of cake, ya feel me? No – I want the thickest, fudgiest you have. This may have something to do with the fact that I love raw brownie batter, so I like my brownies undercooked. THAT’S the key to a good brownie.

I know you guys love healthy desserts, and I don’t blame you. Add this recipe to your list of better-for-you desserts ASAP! Of course, it’s great to treat yourself to “unhealthy” foods you love every now & then, but I feel so good knowing that I can treat myself and nourish my body with more wholesome ingredients!

INGREDIENTS

  • ½ cup pitted dates
  • ¾ cup almond butter
  • ¼ cup unsweetened applesauce
  • ¼ cup + 2 tablespoons non-dairy milk
  • ½ cup oat flour*
  • ⅓ cup cocoa powder
  • 1½ teaspoons baking soda
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup chocolate chips, plus more for topping

INSTRUCTIONS:

  1. Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan.
  2. In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes.
  3. Drain dates.
  4. In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.
  5. Slowly add milk; continue to process.
  6. Add oat flour, cocoa powder, baking soda, vanilla, and salt. Process until completely mixed.

You can find complete recipes of this CHOCOLATE CHIP ALMOND BUTTER BROWNIES in emilieeats.com

Categories
DESSERT

Nutella Stuffed Churros

I haven’t been in the kitchen much this past week because Jared finally came home from tour and we have been working tirelessly on our new house. It was tough moving by myself while he was on tour, but just as tough to hold off on decorating and turning the house into a home for so many weeks. Now we can finally make it feel like a home together and we’ve gotten so much done already. We purchased some new furniture that I am SO excited to have delivered but of course, we have no idea when it’ll show up. Why can’t everything run like Amazon Prime?! Obviously getting settled and getting everything to our liking is going to take time, especially since I love home design and love creating beautiful spaces, but it’s been a blast.

I took a break from house stuff to create these Nutella Stuffed Churros because why not? Why not combine two outrageously tasty sweet treats into one decadent dessert that everyone will go gaga for?! I even filmed a step-by-step video to go along because this does require making a homemade dough, piping, deep frying, and stuffing. It’s totally doable, but so much easier when you’re following a visual guide! I hope you love these as much as we did.

Ingredients

For the cinnamon sugar:

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

For the churros:

  • 1 tablespoon granulated sugar
  • 1 stick (4 ounces) unsalted butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup (4.5 ounces) flour
  • 3 large eggs, beaten
  • Vegetable oil, for frying
  • 1/2 cup Nutella, melted until pourable

Directions

For the cinnamon sugar:

  1. Mix the sugar and cinnamon together in a large shallow bowl.

For the churros:

  1. In a medium saucepan, combine the sugar, butter, water, and salt over medium high heat and bring to a boil.
  2. Reduce the heat to low and stir in the flour. Stir well for 30-45 seconds over low heat, allowing the dough to dry out a little. Remove from heat. Stir eggs in one at a time, making sure to thoroughly incorporate each egg into the dough before adding the next one. Stir vigorously until dough is smooth.
  3. Remove the dough to a pastry bag fitted with a large open star tip (I used Ateco #827). Pipe the churros out onto a parchment-linked baking sheet, piping about 4-inches long. Use scissors to cut the end for a perfect shape. Place in the fridge while you heat the oil.

You can find complete recipes of this Nutella Stuffed Churros in handletheheat.com

Categories
DESSERT

Almond Flour Bars

As much as I love to bake with butter, I also love healthy baking. Sure I’m not the one to compromise on butter while making my pineapple-upside down cake or cut down on cream cheese for oreo cream cheese frosting but there are things that I bake to eat as a snack or post workout meal and I want those things to be healthy.

These almond flour bars are made using almond flour, almond butter, applesauce, flax seeds and honey – wow that’s a long list of healthy ingredients. They are high on energy making them ideal as post workout snack. You can use any nut butter of your choice- almond, peanut, cashew whatever floats your boat. I used unsalted almond butter in this recipe.

These almond flour bars are quite soft initially but will harden over time. In fact they tasted better 24 hours after I baked them. The quantity of honey can be adjusted to taste and one can also use maple syrup in place of honey. Also in case you don’t have applesauce replace it with 1 egg.

I used a 8 X 8 square pan but didn’t cover it entirely with the mixture. I poured it on one side of the baking pan because I wanted thicker bars.

Ingredients

Bars

  • 1 cup almond flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¼ cup apple sauce
  • ½ cup nut butter, almond or peanut
  • ¼ cup + 1 tbsp honey
  • ½ cup pecans or walnuts, chopped
  • ½ cup mini chocolate chips
  • 2 tbsp flax seeds

To Sprinkle

  • mini chocolate chips
  • sweetened shredded coconut

Instructions

  1. Preheat the oven to 350 F degrees.
  2. Line a 8X8 square pan with parchment paper or spray it with a non-stick cooking spray. Set aside.
  3. Mix almond/peanut butter, honey, apple sauce and salt in a bowl.
  4. Add flour, baking powder, chopped pecans, flax seeds and mini chocolate chips to the wet ingredients and mix.
  5. Pour the mixture into the prepared baking pan.
  6. Sprinkle with mini chocolate chips and sweetened shredded coconut. Press them lightly with a spoon or use your hands.

You can find complete recipes of this Almond Flour Bars in cookwithmanali.com

Categories
DESSERT

Chocolate Chip Pancakes

Perfectly stackable, super fluffy Chocolate Chip Pancakes. Made with buttermilk for the perfect flavor & filled with mini chocolate chips. These are delish!

So today, to continue on the chocolate for breakfast train, we’re combining the most iconic breakfast food – namely pancakes – AND chocolate. Light & fluffy chocolate chip pancakes if you please.

You can eat these for breakfast drenched in maple syrup or for dessert with a scoop of vanilla ice cream.

These chocolate chip pancakes are based off of my favorite fluffy buttermilk pancakes. I’ve taken it upon myself to diligently test this recipe (AKA make pancakes way too often) – and I know you’ll love them.

Ingredients

  • 1 cup all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter cooled to room temperature
  • 2 tablespoons granulated sugar
  • 1 in large egg room temperature (place a bowl of lukewarm water for 5 minutes to warm up quickly)
  • 1 teaspoons and 1/2 vanilla
  • 1 cup buttermilk room temperature (microwave on high for 10 seconds then stir to warm up quickly)
  • 1/3 cup mini chocolate chips

Instructions

  1. In a large bowl whisk together the flour, baking soda, baking powder & salt. Set a side.
  2. In a separate medium sized bowl, whisk together the melted butter, sugar, egg and vanilla. Once combined, add in the buttermilk and whisk until combined.
  3. Pour the wet ingredients into your bowl with the flour mixture. Gently fold together using a large wooden spoon or rubber spatula. Then stir in the mini chocolate chips. Be careful not to overmix your pancake batter.
  4. Having a few lumps in the batter is totally ok. The batter will be thick.

You can find complete recipes of this Chocolate Chip Pancakes in justsotasty.com

Categories
DESSERT GLUTEN FREE

HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE

A delicious healthy flourless lemon poppy seed breakfast cake with a subtle tang of citrus from the lemon! The light and fluffy filling is studded with poppy seeds, with a tender exterior- It’s naturally gluten free, vegan, dairy free and sugar free, with a tested paleo option- Even the frosting is healthy too!

Not even kidding you guys- this went on for at least five minutes. I pretty much had to tell my mum that her cooking was better than an Indian buffet and that the Persians invented everything. Only then did she tell me the lemon rind and lemon juice proportions in her lemon poppy seed loaf.

I don’t actually know why I claimed to be allergic so said loaf growing up- I think it comes down to being blessed with mum making other sweet treats, in which the lemon flavored ones got the stink eye. That, and the fact that I associated citrus foods to only be reserved to savory recipes.

I swear since being in Los Angeles, my inner lemon has come out to frolick and it doesn’t seem to be going anywhere.

After sharing a handful of breakfast cake recipes (let’s face it- It’s purely an excuse to advocate eating dessert for breakfast) recently, I knew it was only a matter of time before I shared one of the citrus variety. As much as I am an advocate of (some) convenience foods or aids, using fresh lemon juice AND lemon rind is key- It’s also something my mum preached over and over again when she FINALLY gave me the proportions. She told me not to use bottled lemon juice and definitely NOT lemon extract- She also advised me that some brands use coloring in it and after a quick scan at the supermarket- She was (unfortunately) right. Anyway, it’s high time you pucker those faces up to make this healthy flourless lemon poppy seed breakfast cake!

INGREDIENTS:

For the Gluten Free/Vegan/Flourless version

  • 2 cups gluten free rolled oats, ground into a flour
  • 1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
  • 1 T baking powder
  • pinch sea salt
  • 1/4 cup poppy seeds
  • 3/4 cup + 2 T dairy free milk
  • 2 T lemon juice
  • 2 T lemon zest
  • 1 flax egg (can sub for 1 large egg if not vegan)
  • 1 tsp vanilla extract
  • 6 T nut butter of choice, melted (I used smooth almond butter)

For the Paleo option

  • 1/2 cup coconut flour
  • 1 cup unsweetened applesauce
  • 1/2 tsp baking soda
  • 1/4 cup maple syrup (can sub for honey or agave)
  • 1/4 cup cashew butter (can sub for almond butter or coconut oil)
  • vanilla extract
  • 1/4 cup poppy seeds
  • 1 T lemon juice
  • 1 T lemon zest
  • 4 large eggs, whisked lightly

For the protein frosting

  • 3 scoops vanilla protein powder (see SHOP page on the menu bar)
  • 1-2 T granulated sweetener of choice (optional)
  • 1-2 T nut butter of choice (optional)
  • Dairy free milk to form batter

For the coconut butter frosting

  • 4-6 T coconut butter, melted
  • 2 T granulated sweetener of choice
  • Dairy free milk to thin out

For the basic cream cheese frosting

  • Dairy free cream cheese (can sub for any cream cheese)
  • 2 T granulated sweetener of choice
  • pinch cinnamon

Instructions

  1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
  3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.

You can find complete recipes of this HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE in thebigmansworld.com

Categories
DESSERT HEALTHY

THE BEST HOMEMADE CINNAMON ROLLS EVER!

This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you’ll ever need.

I’ve clearly been holding out on you. My recipe for The Best Homemade Dinner Rolls Ever has been a viral sensation with millions of views and hundreds and hundreds of reviews, questions, and comments. Thousands if we count the ones on Facebook. So many people have requested my recipe for how I turn that same amazing dough into cinnamon rolls. Your wish is my command because here it is!

These are the perfect cinnamon rolls. They are soft, fluffy, and gooey all at the same time. They melt in your mouth when they are still warm. Basically, they are to die for. I have to be careful when I make them because we literally eat the whole pan at once. And there are only four of us.

Watch the video where I give tons of tips and tricks for this recipe. If your question isn’t answered there then be sure to leave a comment below. I want to be sure that you can make these bad boys in your own kitchen. You deserve it!

Ingredients

Dough

  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoons white granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter, softened
  • 1 large egg
  • 3 cups all-purpose flour

Filling

  • ½ cup salted butter, melted
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon

Glaze

  • 4 ounces cream cheese, softened
  • ¼ cup salted butter, softened
  • 1 to 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

You can find complete recipes of this THE BEST HOMEMADE CINNAMON ROLLS EVER! in thestayathomechef.com

Categories
DESSERT HEALTHY

Blueberry Muffin Cake

Blueberry Muffin Bundt Cake! Simple and sweet blueberry cake loaded with blueberries and lemon zest, then topped sweet buttermilk glaze and crispy crumbly oat topping. This blueberry cake is a sensation any day of the week.

As we get closer and closer to berry season, my cravings for bright tangy nutrient-packed berries is uncontainable. I want them on cereal, in smoothies, in salads, in sauces, but most of all, in dessert. And I like to pretend that adding berries makes everything I eat super healthy.

Let’s just go with it.

Along the lines of healthy… Sometimes I want dessert for breakfast. Other times I want breakfast for dessert. Today’s recipe is an either-or recipe, I like to call Blueberry Muffin Cake.

It’s a blueberry cake with the rich and tangy elements of a good blueberry muffin recipe, like buttermilk and lemon zest. Then I topped the cake with a creamy buttermilk glaze and crumbled brown sugar oat topping, similar to streusel topped muffins!

The crumbly oat and nut top, tender decadent cake crumb, and dark juicy blueberries are simply more than I can bear. See how the berries are bursting out of the surface?

Ingredients:

For the Blueberry Cake:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 pound fresh blueberries

For the Buttermilk Glaze:

  • 3 tablespoons buttermilk
  • 1 cup powdered sugar

For the Oat Crumble Topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds

Directions:

  1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.
  2. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

You can find complete recipes of this Blueberry Muffin Cake in aspicyperspective.com

Categories
DESSERT HEALTHY

WICKED WINDMILL CHOCOLATE CAKE

Finally, here it is!

See? I wasn’t kidding when I said that I had something spectacular in store for you! This Wicked Windmill Chocolate Cake has got to be one of the most decadent looking chocolate cakes I’ve ever laid eyes on. Well, that I’d made myself, anyway…

Not only does it look good, it’s also every bit as pleasing to the taste buds as it is easy on the eye! And, while it will have you spend quite a chunk of time in the kitchen, it’s also a great deal of fun to make.

When I started envisioning this beauty, I wanted to create a chocolate cake that would be giving any chocolate lover out there serious nocturnal emissions (better known as wet dreams)… Something that would make them drool all over their own brains for days and weeks on end… Or, wait! Maybe I actually wanted to do that to myself? Because seriously, who doesn’t like to drool over pictures of perfectly dreamy chocolate cake and fantasize at the perspective of eventually sinking their teeth into said cake?

I’m telling you, if there was one dessert in this world that could actually cause “death by chocolate”, this would be it right here!

You’re looking at three layers of the moistest, tastiest Devil’s Food Chocolate Cake, generously covered in the fudgiest Chocolate Fudge Frosting ever, garnished with a liberal amount of totally adorable mini-chocolate chips, and topped with layer upon layer of cascading ripples of smooth and silky dark chocolate ganache.

And as if all this wasn’t enough, the cake then gets topped off with thick triangles of satiny, melt-in-your-mouth dark chocolate, carefully positioned to mimic the blades of a windmill; hence the name: Wicked Windmill Chocolate Cake!

Ingredients

FOR THE CAKE

  • 1- Devil’s Food Cake Recipe

FOR THE FROSTING

  • 1- Chocolate Fudge Frosting Recipe

TO COVER THE SIDES

  • 2 cups ( 360g | 12.7oz) mini-chocolate chips

FOR THE CHOCOLATE GANACHE TOPPING

  • 2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
  • 3/4 cup (180ml) heavy cream
  • 1/4 cup (60g | 2.1oz) butter, softened

FOR THE WINDMILL BLADES

  • 2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
  • 1 tbsp peanut oil

Instructions

  1. Make the Devil’s Food Cake and Chocolate Fudge Frosting following the instructions in the posts.
  2. Place one of the cakes flat side up on a piece of cardboard that’s exactly the same size as the cake. While this precaution isn’t absolutely mandatory, it will greatly help support your cake later when you need to hold it in one hand to cover the sides in chocolate chips.
  3. Using an offset spatula cover that cake with a generous layer of frosting, then repeat with the remaining two layers. Crumb coat the entire cake with a thin layer of icing, making certain that you completely fill the cracks between the layers as you go.
  4. Then, go back and cover your entire cake with a fairly generous amount of frosting, smoothing the sides and top as best you can.
  5. Now to cover the side of the cake with mini-chocolate chips: hold the cake in your non-working hand and, with your other hand, press the mini-chocolate chips against the cake. Work over a large bowl to catch the chocolate chips that won’t adhere to the cake.

You can find complete recipes of this WICKED WINDMILL CHOCOLATE CAKE in eviltwin.kitchen