Categories
DESSERT

Key Lime Pie Dip

This cool, creamy no-bake Key Lime Pie Dip with bite sized pieces of key lime pie stirred right in was created as part of a compensated partnership with Collective Bias, Inc. and its advertiser. All opinions are 100% my own.

Oh it’s that time! Bring on the beach days and Spring picnics, family get togethers and potlucks! We are shaking off winter here in Florida … flowers are starting to bloom, the humidity is creeping back and that means more time spent outdoors. And that means more time together with friends and family. This weekend, we are heading to a big (no really, at least 30 of us!) ol’ family Easter egg hunt and lunch and I know exactly what my contribution to our shared meal will be …

Now, you know that this is not my first dessert dip rodeo. I have oodles of them shared here … Strawberry Marshmallow, Piña Colada, Loaded Carrot Cake and even Banana Cream Pie! But this Key Lime Pie Dip? Is a citrus-y super star!!
Based on the name, there is no surprise that there has got to be a pie in there somewhere, right? I picked up an EDWARDS® Key Lime Pie at Walmart – look at that creamy filling, fluffy whipped cream and cookie crust! These are perfect to keep on hand for any celebration or a just-because dessert!

Key Lime Pie Dip
Key Lime Pie Dip

Ingredients

  • One EDWARDS® Key Lime Pie
  • One small box of instant lemon pudding mix
  • One cup of cold milk
  • 8 oz.of thawed whipped topping
  • Your choice of dippers: graham crackers, shortbread cookies or pretzels
  • Lime (optional for zest and garnish)

Instructions

  1. Remove pie from freezer and allow to thaw about 10 minutes.
  2. While the pie is thawing, mix up the base for the dip.
  3. Whisk together milk and pudding mix.
  4. Allow pudding mixture to set for a minute or so.
  5. Fold in thawed whipped topping – mix just until pudding mixture and whipped topping are combined.

You can find complete recipes of this Key Lime Pie Dip in shakentogetherlife.com

Categories
DESSERT

Chocolate Chip and m&m Cookie Dough Bars Dessert

These Chocolate Chip and m&m Cookie Dough Bars are to DIE for and make way more than you’d think! Just a bite will satisfy your sweet tooth with the doughy, safe to eat cookie dough and the crunch of the cold chocolate chips and m&m’s.

This world has officially been changed. You see, when this dessert hit my countertop… planet Earth became a better place.

If you’ve ever been one to not eat the raw cookie dough because of the pending risk of raw eggs making you sick … yet longed for the sweet, sugary, and crunch of the cold chocolate chips that raw cookie dough brings to your tastebuds and tongue, you’re in luck. This cookie dough recipe is fantastic. Just absolutely fantastic, with no raw eggs.

And, I must say too that, much like fudge, one piece goes a long ways. An 8×8 dish lasted awhile around here because even a half by half inch piece was so amazing and rich that you only need a couple pieces to last you awhile, so rest assured, you’ll have plenty to enjoy.

Chocolate Chip and m&m Cookie Dough Bars Dessert
Chocolate Chip and m&m Cookie Dough Bars Dessert

Ingredients:

  • ½ c. (1 stick) butter, softened (salted or unsalted is fine)
  • ¾ c. packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 c. all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 1 c. chocolate chips
  • 1/2 cup mini m&m’s
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips

INSTRUCTIONS

  1. Line an 8×8 inch pan or dish with parchment paper and set aside.
  2. In a large mixing bowl, mix together the softened butter and brown sugar until fluffy for about 2-3 minutes. Next, add your vanilla until combined with the sugar mixture. Alternate your flour and sweetened condensed milk until combined.
  3. Using a spatula, mix in chocolate chips and m&m’s.
  4. Press the cookie dough into the bottom of a parchment paper lined 8×8 pan with a spatula or your hands.
  5. Cover your bars with foil and refrigerate for 3 hours or until firm. If you’re in a hurry you can use the freezer. Next, flip the cookie dough over into the pan, taking it off of the parchment paper.

You can find complete recipes of this Chocolate Chip and m&m Cookie Dough Bars Dessert in couponcravings.com

Categories
DESSERT

Double Chocolate Salted Caramel Cake

This Double Chocolate Salted Caramel Cake is rich, delicious and the perfect cake for a chilly, fall day. Serve it with a cup of your favorite coffee for truly delightful dessert.

I started baking years and years ago, while working through my teaching career. There’s something uniquely soothing about piping frosting, coming home to bake a batch of chocolate cupcakes, or trying a new recipe for the first time – I’ll tell you that much for free.

I still find piping frosting to be extra therapeutic and I was really in the mood for a delicious, decadent, beautiful chocolate cake, and here she is.
The base recipe for this cake is one of the most popular recipes on my site, find it here! I decided to update it a bit with a salted caramel twist which paired perfectly with its dark, moist, rich and incredibly decadence flavors. Seriously, it’s the best chocolate cake I’ve ever tasted and getting creative with the frosting and toppings is one of my favorite parts about baking.

Today, I’m going to walk you through the process of shooting this Double Chocolate Salted Caramel Cake. We’ll discuss gear, props, ingredients, and photo editing so you can see exactly what I did.

I love photography because I feel as though it is constantly evolving and it’s one facet of blogging that keeps me learning. From updated equipment and software to shooting on new surfaces, photography never leaves me feeling bored.

I photograph food several times a week, sometimes the process is pretty simple, but other times, it’s not that easy. Especially when you use natural light for photos but happen to live in Ohio and haven’t seen the sun for days.

I woke up the morning of the shoot and stood in my prop room while sipping a caramel latte until I had a game plan. Step one was switching from a lighter background and props to an ultra-moody set-up, which by the way, was totally indicative of personality that morning. I gathered everything and decided that no matter what, the photos were happening and that they did.

Ingredients:

For the Cake

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons King Arthur Flour Black Cocoa, optional
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong, brewed black coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

For the Frosting

  • 1 cup unsalted butter, softened
  • 4 ounces semisweet chocolate, melted and cooled
  • 4 cups powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder, sifted
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk

For the Ganache

  • 4 oz semisweet chocolate, chopped into very small pieces
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey

For the Garnish

  • 1/3 cup homemade salted caramel sauce
  • salted caramel sugar pieces*, optional

Directions:

For the Cake

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low speed until dry ingredients are thoroughly combined.
  3. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.

You can find complete recipes of this Double Chocolate Salted Caramel Cake in mybakingaddiction.com

Categories
DESSERT

COPYCAT LEVAIN BAKERY DARK CHOCOLATE CHOCOLATE CHIP COOKIES

These decadent double chocolate chip cookies are thick, soft, and rich. They taste very close to the dark chocolate chocolate chip cookies from Levain Bakery in New York City.

As you may recall, I visited NYC a few months ago and tried Levain Bakery’s famous chocolate chip cookies (post here). While I loved their signature cookie and could finally understand the hype and long lines, the cookie I most adored was the dark chocolate chocolate chip cookie. It was so rich, decadent, and chocolatey.

Just look at them!

I immediately knew I had to try to replicate them.

While I was eating my Levain Bakery cookies, I was also analyzing every bite, trying to determine why they are so special. I think their appeal is that they taste like regular home baked cookies rather than more cheffy gourmet cookies, and yet they aren’t quite like your typical homemade chocolate chip cookie recipe. They are crisp on the outside and yet very soft in the center. The chips stay gooey and half-melted. They are thick and rich, but have a lightness to the crumb. These suggest they are using a few extra steps beyond the typical recipe to achieve these characteristics.

There are many copycat recipes out there. After trying a few, this one is the one I found most promising and incorporated many techniques I suspected when analyzing the cookies. When the cookies are first baked, they are thick, crispy on the outside, with a still-soft center, and a light crumb. They stay so for a few hours, but eventually they did lose the crispy exterior and the crumb became denser. The ones I had from Levain Bakery managed to maintain that just-baked texture almost a full day. So I’m still not quite sure how Levain Bakery does it.

But don’t get me wrong. These cookies are delicious. Definitely worth sharing and gifting to chocolate lovers. I’ll be making them for holiday cookie gifting this year!

INGREDIENTS:

  • 1 cup unsalted cold butter, cut into small cubes
  • 1 cup packed light brown sugar
  • ½ cup graulated white sugar
  • 2 large eggs
  • ½ cup dark unsweetened cocoa powder (try to use a premium brand for richer flavor)
  • 1 cup cake flour
  • 1½ cup all-purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 1/3 cups semisweet chocolate chips or chocolate chunks (I used a combination of both)

DIRECTIONS:

  1. Preheat oven to 410 F.
  2. In a mixing bowl of a stand mixer, cream together butter and sugars on high speed until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition.
  3. Add in cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and set mixer on lowest speed setting to stir until dough is just combined. You want the dough to be smooth and uniform in color, but you don’t want to overmix it. Stir in chocolate chunks/chocolate chips.
  4. Place the dough in the fridge for 15 minutes to chill.

You can find complete recipes of this COPYCAT LEVAIN BAKERY DARK CHOCOLATE CHOCOLATE CHIP COOKIES in kirbiecravings.com

Categories
DESSERT

Inside Out Chocolate Chip Cookies

Super soft, thick, and chewy chocolate cookies made from scratch. Filled with white chocolate chips!

Nothing beats a good ole fashioned chocolate chip cookie. I think we can all agree on that! Chocolate chip cookies are a timeless classic. An iconic dessert. I call them pure nostalgia-invoking comfort food. There are thousands upon thousands of chocolate chip cookie recipes out there. While I believe to have the perfect chocolate chip cookie recipe down, I felt the need to get a little feisty when my cookie craving hit over the weekend.

Meet the chocolate chip cookie’s sneaky step-sister… the Inside Out Chocolate Chip Cookie. Adding more chocolate makes a chocolate chip cookie even better.

Do you remember my Salted Caramel Dark Chocolate Chip Cookies? Well, that cookie recipe won the $5,000 Nestle Dark Pinspirations Contest last month! Thank you all for your votes. You all loved that cookie recipe so much, I decided to use the same homemade chocolate cookie dough and load it with white chocolate chips. Soft, chewy, and completely overloaded with chocolate flavor.

The very best thing about these cookies? The recipe is so easy to make. It’s a chocolate cookie recipe you don’t want to miss. Most certainly my “go-to” for chocolate cookie recipes.

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature1
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, room temperature preferred1
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 cups (225g) white chocolate chips, plus a few more to sprinkle on top

Directions:

  1. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the white chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

You can find complete recipes of this Inside Out Chocolate Chip Cookies in sallysbakingaddiction.com

Categories
DESSERT

Chocolate Chip Gooey Butter Cake

This is really yummy and good to make and it’s easy too. Make it anytime you want to and enjoy!

 

Ingredients

CRUST

  • 1 box butter-recipe cake mix
  • 1 egg
  • 1/2 c (1 stick) butter, melted

FILLING

  • 1 8 oz pkg cream cheese, softened
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 16 box box powdered sugar
  • 1/2 c (1 stick) butter, melted
  • 1 c chocolate chips

Directions

  1. Preheat oven to 350 degrees. Light grease a 9×13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don’t bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!

You can find complete recipes of this Chocolate Chip Gooey Butter Cake in justapinch.com

Categories
DESSERT

ALMOND JOY TRUFFLES RECIPE

This recipe for Almond Joy Truffles tastes just like the candy bar! It’s filled with a creamy coconut center, topped with an almond, and covered in dark chocolate. You are going to love this dessert!

My son doesn’t like nuts or coconut. So every year at Halloween, I always hope he’ll receive lots of those miniature Almond Joy candy bars in his treat bag–because that means I get to eat every one.

I love them. I love the sweet coconut center along with the almond crunch. So, of course, my quest to create the perfect treat during our Christmas Truffles and Bonbons series had to include some version of Almond Joy.

It. is. wonderful.

The center is even creamier than the candy bar, giving it a nice homemade touch. And the sweet coconut is perfect. I had to control myself on this one because I honestly could have eaten the entire batch.

The key to these truffles is allowing them to chill for a bit. That way, they’ll keep their shape when you dip them while still keeping the almond attached to the top.

This makes a very big batch of Almond Joy filling, so if you want to reserve some for later, just freeze the coconut mixture in a freezer safe bag. You can easily pull it out, form into balls, and dip in the chocolate when you need a quick treat.

Ingredients

  • 14 oz. sweetened condensed milk
  • 4 cups sweetened flaked coconut
  • 4 cups powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • dipping chocolate
  • toasted almonds

Instructions

  1. Mix milk, butter, coconut, vanilla, and sugar in a large mixing bowl.
  2. Shape into 1 inch balls and place on wax paper or heavy weight dipping sheets.
  3. Gently press one almond to the top of each coconut ball.
  4. Refrigerate for about an hour or until firm.

You can find complete recipes of this ALMOND JOY TRUFFLES RECIPE in writtenreality.com

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

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