Categories
DESSERT

Strawberry Shortcake Trifle

This trifle was sooo good. Perfect for an Easter or spring dessert.

Strawberry Shortcake Trifle
Strawberry Shortcake Trifle

INGREDIENTS:

  • 1 angel food cake ( store bought less than one pound), cubed or torn
  • 1 package sugar-free strawberry jello
  • 2 c. boiling water
  • 16 oz. package frozen strawberries
  • 2 packages sugar-free vanilla instant pudding
  • 3 c. skim milk
  • 8 oz. Cool Whip Free
  • fresh strawberries

INSTRUCTIONS:

  1. Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.

You can find complete recipes of this Strawberry Shortcake Trifle in pointlessmeals.blogspot.co.id

Categories
GLUTEN FREE

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

This is the perfect Cinnabon copycat recipe, even if you’re not gluten free. Yeah. That’s how good they are.
You can now serve these to your friends who are not gluten free and they will never know they are GF. The texture and flavor is spot-on for “normal” cinnamon buns.
And if you’re on a cinnamon roll kick, also check out my Cinnamon Roll Popcorn recipe!

Rolling out gluten free dough is tricky and cinnamon rolls, even gluten ones, can be tricky as well. Which leads us to a double whammy for GF cinnamon rolls. I’ve put together a video tutorial showing how to roll out the dough. I encourage everyone to watch it before making the rolls!

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe
Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Ingredients
DOUGH:

  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet (7 g) yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough

FILLING:

  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon

FROSTING:

  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt

Instructions

  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.

DOUGH:

  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.

You can find complete recipes of this Gluten Free Cinnabon Copycat Cinnamon Roll Recipe in recreatinghappiness.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

HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS

These healthy no bake banana bread breakfast bars are thick, chewy and packed with protein, they’ll keep you satisfied for hours! Made without any butter, oil, grains or granulated sugar, they can easily be enjoyed as a snack or light dessert! They are suitable for those following a vegan, gluten free, paleo, dairy free and refined sugar free diet!

I cringe over some of the breakfast television shows I watched as a kid growing up.

Are you guys familiar with the term ‘breakfast television’? During my childhood, it was a select number of shows shown during the morning period, usually just before school. These hours were often between 6.30am-8am and often were filled with 5-6 short cartoons or shows.

While us Aussies were fortunate to have some international gems sent our way (Babar, Rugrats, Arthur, and Madeline), we had to also endure some home grown ‘talent.’ Many of them seemed to be poor rip-offs of American classics. Some, however, were simply cringe-worthy. The biggest offender was the show, ‘Bananas in Pyjamas‘.

HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS
HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS

For the bars

  • 3 cups gluten free oat flour OR 2 cup coconut flour (Paleo option)
  • 1 cup vanilla protein powder (optional)
  • pinch sea salt
  • Cinnamon
  • 1/4 cup granulated sweetener of choice
  • 1/2 cup overripe mashed banana (about 2 small)
  • 1/4 cup pure maple syrup (can sub for brown rice or honey if no diet restrictions)
  • 1/2 cup drippy cashew butter (can sub for any nut or seed butter)
  • pinch vanilla extract
  • 1/2 cup + milk of choice*

For the high protein frosting

  • 2 scoops vanilla protein powder (see tested recommendations under ‘shop’)
  • 1-2 T granulated sweetener of choice (optional)
  • 1-2 T nut butter of choice (optional)
  • Milk to form batter

For the coconut butter frosting

  • 1/2 cup coconut butter, melted
  • 2 T coconut oil, melted
  • 1 tsp maple syrup

Instructions

  1. Line a 9 x 9 baking dish with parchment paper or aluminium foil and set aside.
  2. In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the mashed banana- Mixture should be very crumbly.
  3. In a microwave safe bowl or stovetop, melt your cashew butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
  4. For a more soft and fudgy banana bread bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
  5. Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.

You can find complete recipes of this HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS in thebigmansworld.com

Categories
DESSERT

THE MOST AMAZING CHOCOLATE CAKE

The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolatey perfection. This is the chocolate cake you’ve been dreaming of!

I have been searching for a great chocolate cake recipe for years. For my 18th birthday, my mom made an amazing chocolate cake. It was perfect. It was everything that a chocolate cake should be. Unfortunately, the recipe didn’t seem to survive past that day. Losing that recipe was a tragedy. It set the bar for chocolate cake in my eyes. It took me almost a decade to recreate that perfect chocolate cake. I tried at least a dozen recipes and none of them lived up to my expectations.  Until now.

I have found it. My search has ended. I now have THE recipe. If you have ever seen the movie Matilda you will surely remember the scene where the boy is forced to eat the most delicious looking chocolate cake ever. I feel just like that boy when I eat this cake. It is my Matilda chocolate cake for sure.

This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?

THE MOST AMAZING CHOCOLATE CAKE
THE MOST AMAZING CHOCOLATE CAKE

Ingredients

  • butter and flour for coating and dusting the cake pan
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1½ cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1½ cups warm water
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
  3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.

You can find complete recipes of this THE MOST AMAZING CHOCOLATE CAKE in thestayathomechef.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

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 Pound Cake

Oh… my… gosh!  Pound cake plus chocolate plus more chocolate!  Does it get any better than this, folks?  This idea is not a new revelation, but it’s one that is sure worth having over and over again.  Bake it for a BBQ, or when the new school year starts, or for winter holiday gathering, or simply because you feel like having some good eats around the house.  You can’t go wrong with this decadent chocolate chip pound cake at any time of the year.

Chocolate Chip Pound CakeIngredients for Ganache:

  • 1 cup heavy cream
  • 8 ounces of semi-sweet chocolate chips
  • 1/8 teaspoon salt

Ingredients For Pound Cake:

  • 2 cups all-purpose flour Measure your flour correctly!
  • 1 teaspoon baking powder
  • 1/2 pound butter (equivalent to 2 sticks)
  • 1 and 1/2 cups white sugar
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature semi-sweet chocolate chips (plus additional for sprinkling on top of the ganache)

Directions for Ganache:

  1. In a saucepan, over Medium heat, bring the heavy cream to a boil.
  2. In a medium bowl, add the chocolate chips and salt. (Make sure the bowl is big enough to put all the cream in with room to stir.)
  3. Pour the boiled heavy cream over the chocolate chips and salt and let it sit for 10 minutes.
  4. Once the 10 minutes have passed, stir the mixture with a whisk until it’s smooth and shiny.
  5. Let it sit some more until it’s thickened. (The length of time will vary depending on how cool your room is. The goal here is to get the ganache to a frosting-like consistency so that you can spread it on top of the pound cake without it dripping down the sides.)
  6. Finally whisk it some more to whip it up a little prior to spreading on top of the pound cake.

You can find complete recipes of this Chocolate Chip Pound Cake in tinaschic.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