Our Fabulous Bites

  Notes:  Start the day before you want it, or in the morning, there is a lot of cooling / chilling time with this delicious cake.  We loved this cake because it doesn't have typical frosting and didn't make as much cake as many recipes do, but can still easily serve 12.  I think everyone asked for seconds. For the whipped ganache: 170 grams white chocolate, finely chopped 1 packet (7 grams) unflavored gelatin 2 cups heavy cream 8- ounce mascarpone cheese 2 tablespoons honey For the cake: 43 grams unsweetened dutch-processed cocoa powder, plus more for the pan 217 grams all-purpose flour 290 grams white sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon table salt 2 large eggs 1 cup buttermilk 2/3 cup neutral oil 2 teaspoons vanilla extract For the soaking syrup (i only used half of this) 1/3 cup white sugar 1 teaspoon cocoa powder 2 pinches of cinnamon water For the assembly: 95 grams Nutella (or other brand) 35 grams toasted skinned hazelnuts, h...

Ina's recipes are working for us over here.  This is a solid chocolate cake and easy to make.  Her recipes calls for a cup of hot coffee.  I don't have that on hand, ever, so I have adapted the recipe.  I either use hot water or hot cocoa and a dash of cinnamon to make up for the missing coffee.  I often skimp on the sugar a bit, but not too much.  When I cut it back a lot, the cake is too bitter.  I have used regular milk instead of buttermilk and it has been fine.  I think it is better with buttermilk, but it isn't a deal breaker if you don't have it. Ingredients 1¾ cups all-purpose flour  2 cups sugar ¾ cups cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken ½ cup vegetable oil 2 extra-large eggs, at room temperature ( I usually only have large eggs and it has been fine) 1 teaspoon pure vanilla extract 1 cup hot liquid (I usually do hot water with a tablespoon of ...

Sometimes I just want a sweet treat, but I don't want to make an entire batch of cookies, because if I do, I'll eat them.  This chocolate cake in a mug is a quick easy fix for a craving. Ingredients: 1/4 cup flour 2 T cocoa powder 2 T sugar 1/4 tsp baking soda 1/8 tsp salt 1/4 cup + 1 T milk 2 T oil 1 T Nutella or some chocolate chips Directions: Mix all of the above ingredients together, except for the Nutella.  Pour into large mug.  Drop the Nutella into center of batter, no need to mix it in.  Microwave for 1 minute.  Microwave on a plate, just in case it overflows but I have never had that happen yet.  I do use a large mug, so that probably helps.

I made these for our Christmas birthday dessert for baby Jesus, and we all really enjoyed them. I need to have a reason to make some more soon. They are also really easy to make! Raspberry Chocolate Cups Makes 6 muffin cup servings Chocolate Cups 7 oz dark chocolate (55-70% cocoa) 6 aluminum muffin cups (refer to note at bottom) Raspberry Puree 5 oz fresh or frozen raspberries 1/4 cup sugar Chocolate Raspberry Filling 7 oz dark chocolate (55-70% cocoa) 1 1/4 cup whipping cream, cold Raspberry puree Topping Fresh Raspberries Powdered Sugar Prepare the chocolate cups . For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz and 1.5 oz. Place the 5.5 oz chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until a thermometer reads 105-115 degrees F, then take the bowl out of the simmering water. Add the 1.5 oz chocolate into the melted chocolate and stir until smooth. Fill each cup a little le...

This is one of my favorite dessert finds on Pinterest! I love baking with Abigail, but I don't want 24 cupcakes for us. So viola, a recipe for exactly 2 cupcakes! Perfect :) They aren't the most amazing, but I think they are just right for one of those occasions where you just want to make a little something sweet with your kiddos. And there are no eggs! Cupcakes for 2 3 T flour 2 T sugar 1 1/2 tsp cocoa powder 1/8 tsp baking soda Pinch of salt 2 T cold water 1 T Safflower oil (or whatever oil you like to use) Few drops of vanilla Chocolate chips (optional) Chocolate Frosting (recipe follows) Preheat oven to 325. Whisk all the dry ingredients together in a small bowl. In a second small bowl, combine wet ingredients. Add the dry to the wet and stir till combined, whisking well. Divide batter between two cupcake liners. Sprinkle with chocolate chips, if using. Bake for 18 minutes or until tester comes out clean. Cool before frosting. Chocol...

I've seen recipes for these and most made them called for chocolate milk or hazelnut milk....I tried it with regular fat-free milk and thought it tasted great.  I'm sure a fattier milk would have provided a more creamy texture, but I didn't have any and they turned out plenty yummy. Makes approx 5 Ingredients : 1 Cup milk 1/3 - 1/2 cup nutella Directions : Mix in blender.  Pour in popsicle molds and freeze for at least 2 hours. Enjoy.

I found a similar recipe on-line, made a few changes and liked the results.  I think these have a fun look and nutella is always good right?  By the way, they don't taste like pumpkin.  Also, I often find pumpkin stuff over spiced for my taste.  If you don't, increase the spices by 1/4 tsp or more if you like.  You could also add nutmeg if you like. 2 cups flour (I did half wheat and half cake flour) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons natural cocoa powder 1 – 15 oz can pure pumpkin puree (not pie filling) 1/2 cup vegetable oil 2 large eggs 1/2 T  pure vanilla 1/4 cup light brown sugar (I didn't pack it) 1/4 cup sugar  1/2 cup chocolate chips (optional) 12 heaping teaspoons Nutella for topping Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside. (I actually ended up with 15 muffins) In a large bowl, whisk together the flour, ...

I have to say, I thought this tart was really good.  It was also very chocolaty so if you aren't a chocolate lover, this isn't for you.  I myself usually prefer berry desserts to chocolate desserts, but if I were to have a chocolate dessert, this one would hit the spot.  I also think it is the kind of dessert you could bring to some get together and you would get lots of compliments.   I like that you can make it ahead of time. (Rees looks sad in this picture because he wanted to be eating the tart, not waiting for me to take a picture.  If you look, you can see he is trying to snitch a little bit with his thumb:)         Total Time:3 1/2 hours Yields: 1 pie/tart (could serve at least 8, but I thought this was rich so a little slice goes far, so maybe you could serve more like 12 people - I think if would be great in a mini-tart form but I don't have any pans like that) Ingredients 1 1/2 cups all-purpose flour 2 tablespoons cornmeal 3/4 cup ...

I've had this cake recipe several times now. Despite what you may think due to the name, you can not taste any mayonnaise in this cake. It is a nice moist cake and is easy to make. 3 c. unsifted flour 1 1/2 c. sugar 1/3 c. cocoa 2 1/4 tsp. baking powder 1 1/2 tsp. soda 1 1/2 c. mayonnaise 1 1/2 c. water 1 1/2 tsp. vanilla Sift together first five ingredients. To this, add mayonnaise and mis. Measure the water and stir in the vanilla. Mix the water and vanilla into the above ingredients. Pour into two layer pans or a 9x12 inch pan and bak at 350 for 30 minutes. Yields 2 (9 inch) layers or (9x12 inch) cake. I made cupcakes the other day and only baked them for 20 mins at 350. I got this recipe from a past co-worker of mine and the recipe says it was by a Ruth Smith. Fluffy White Frosting 1 c. white sugar 1/3 c. water 1/4 tsp. cream of tartar 2 egg whites 1 tsp. vanilla extract 1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the s...

I wish I had a picture of the middle, because that is what made these scrumdidlyumptious! We made these for our Halloween party and they were a big hit! I wanted to make a cupcake that was like a Hostess cupcake. So I searched and found a recipe. Although separately the filling doesn't remind me of Hostess, combined with the cupcake, it was delicious! As for the cupcakes, we just used a Devils Chocolate cake mix. Then put chocolate fudge frosting on top, and then dipped it in to crushed Oreo crumbs. And now for the filling recipe: "Hostess" Cream Filling 6 tbsp unsalted butter, softened 1 1/2 cups powdered sugar 3/4 cups marshmallow fluff 1 1/2 tbsp plus 1 teaspoon heavy cream ( I just added to my liking, because I didn't want it thick) Mix together and viola! Bon Appetite!

I've made these a few times, but recently just made them when Kevin was visiting, and I am guessing they were a big hit considering they were all eaten within 10 minutes ;) Chocolate Peanut Butter Bars 2 1/2 c graham cracker crumbs 1 c peanut butter 1 c butter, melted 2 3/4 c powdered sugar 2 c semi sweet chocolate chips In a medium bowl, stir together graham crackers, peanut butter, butter, and sugar. Press firmly into the bottom of a 9x13 pan. Melt chocolate in a double boiler (I don't have one, so I just put water in one pan, stick another on top, and viola...homemade double broiler!) then pour on top of mixture. Cool in the refrigerator. *I used baking chocolate since I didn't have chips, and really liked it because it made it more of a shell on top. *After they have cooled for 5 minutes, I cut into squares, and then put them back to cool longer. This way when they are really chilled, it's easier to cut again. Bon Appetite!

I'm not a person that picks cake. I prefer cheesecake, ice cream, crepes... However, I think this is a great chocolate cake recipe and if my children ever want a chocolate cake for their birthday, this just might be my go to. This recipe & image is from Cafe Latte, a local restaurant out here that makes fabulous desserts. Cake Ingredients: • 1 Egg. • 2/3 cup Vegetable oil. • 1 cup Buttermilk. • 2 cups Flour. • 1 3/4 cups Sugar. • 1/2 cup cocoa. • 1 tsp. Salt. • 1 tbsp. Baking soda. • 1 cup Hot coffee *see note below Frosting : • 1/2 cup Milk. • 1 cup Sugar. • 6 tbsp. Butter • 2 cups Good-quality semisweet chocolate chips. • 3/4 cup Caramel. • 1 1/2 cups Toasted pecans. Prepare oven and pans: Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans. Cover each bottom with disk of parchment paper. To make cake : In bowl, combine egg, oil and buttermilk. In large separate bowl, mix together flour, sugar, cocoa, salt and baking soda. Gradually add wet ingredients to dry unt...

This recipe comes from my sister-in-law Jaime. I made them for some sisters in the ward & they turned out really very good. 1 c. butter flavored shortening 1 c. sugar 1/2 c. brown sugar 2 large eggs 1 t. salt 1 t. soda 1 t. vanilla 1 t. hot water 2 1/2 c. flour chocolate chips Preheat oven to 350. Mix together shortening, sugars, and eggs. Add flour, soda, salt, water, and vanilla. Mix. Add desired amount of chocolate chips. Scoop onto a cookie sheet and flatten slightly before putting in oven. Bake for 10 - 12 min. or until the edges are golden brown and top of cookies do not sink when touched. (Don't over bake. If they are just barely golden, they will be wonderfully soft. :)

K, these are chewy soft fudgy brownies. I think they taste better the day after. We think they are good, but super not healthy & not the cheapest so not sure I would make it for every neighbor, but maybe once in awhile. The batter was super good to eat off the spoon. 1 cup unsalted butter, melted 2 cups sugar 2 teaspoons vanilla extract 4 large eggs 1 cup flour 3/4 cocoa powder 1/2 teaspoon baking powder dash of salt 1/2 cup smooth peanut butter 1/2 cup nutella Preheat oven to 350 degrees and grease a 9 by 13-inch glass baking dish. Mix butter, sugar and vanilla in medium bowl. Add the eggs one at a time, beating after each addition. Add the flour, cocoa, baking powder & salt. Mix well. Melt the peanut butter & nutella together in a microwave proof bowl. Just heat it long enough for a runny consistency. Then stir the mixture into the batter & mix well. Pour into baking dish. Bake for 30 minutes. Allow to cool. (they really are better cooled I think, seemed t...