I had some healthy recipes that I have recently tried, but they’re not going to make it on this post
unfortunately. If you’re trying to achieve your perfect beach bod you might not want to read this post. Continue at your own risk 😉
Chocolate Wasted Cake
To die for.
- 3 cups all-purpose flour
- 2 1/2 cups sugar
- 1 cup cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups milk
- 1 cup butter, melted
- 4 tsp. honey
- 2 tsp. vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 4 cups powdered sugar, sifted
- 1 cup cocoa powder
- 1/2 cup butter, softened to room temperature
- 1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
- 1 tsp. vanilla extract
Preheat oven to350 F. Grease 2 9-inch cake pans. Set aside.
Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating.
To make the frosting:
In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
To assemble the cake:
Place the first cake layer on a plate or cake circle. Spread an even layer of frosting. Place the second cake layer on top of the frosting. Cover the sides and top of the cake with frosting. Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.
These are as easy to make as they are popular.
- fresh garlic
- mozzarella cheese
- garlic powder
- butter (melted)
Grease a muffin tin and preheat according to biscuit instructions.
Open can of biscuits and roll out each piece to as big of a circle as you can get. Place minced garlic on the biscuit, then a pinch of cheese, 1 pepperoni, then another pinch of cheese. Ball up dough and make sure the dough is pressed together. Place the pressed side facing down in the tin. Repeat for the remainder of the biscuits. Place a small amount of melted butter on the top of each pizza muffin. Sprinkle garlic powder upon each muffin. Bake for amount of time as directed on the biscuit can. 1 minute before you take them out of the oven place a pinch of mozzarella cheese on the top.
Salted Caramel Brownies
These are ooey-gooey goodness.
Salted Caramel –
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1 teaspoon Vanilla
- 1/4 cup sour cream
In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside.
In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.
Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. it makes a great ice cream topping or tastes great straight out of the jar.
- 4 ounces unsweetened chocolate
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 1/2 cups all purpose flour
- pinch salt
- 3 Tbsp Chocolate Syrup
- half of the above caramel recipe
Preheat oven to 325F.
Melt Chocolate and butter in small saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.
In a bowl, mix together sugar, eggs, and vanilla, and mix until well combined
Add flour, salt, chocolate syrup and chocolate mixture and blend well.
In a greased 8×8 pan, pour a little over half of the brownie batter and bake for 18 minutes. Remove from oven and pour in the caramel. On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in a swirl it around a little bit. Return to oven and bake for another 18-22 minutes. Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Do not overbake.
Nutella Banana Bread
This is your semi healthy entry for the day…
- 2 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup butter softened
- 1 cup sugar
- 2 large eggs
- 1 1/4 cup mashed ripe bananas
- 1 tsp. vanilla
- 1/3 cup milk
- 3/4 heaping cup Nutella
Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray. In a medium bowl, whisk together flour, baking soda & salt. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix). Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.
Breakfast At Tiffany’s cupcakes
…I made these in honor of Audrey Hepburn’s birthday.
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot water
- 2 cups all-purpose flour
- 2/3 teaspoon baking soda
- 2/3 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups sugar
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2/3 cup sour cream, room temperature
Preheat the oven to 350⁰F (175⁰C). Line a standard muffin tin with paper liners. (I got 12 large cupcakes with this recipe.) Whisk together the cocoa and hot water in a bowl. In another bowl, sift together the flour, baking soda, baking powder and salt. Melt the butter and sugar in a saucepan over medium heat until combined. Remove from heat and whisk for 4-5 mins with an electric mixer on medium-low speed until cool to touch. Whisk in the eggs, one by one, beating until incorporated before adding another. Add vanilla, then cocoa mixture, beating only till combined. Switch the mixer to low speed and add half the flour followed by half the sour cream, beating only till combined. Fold in the remaining flour and sour cream. Divide batter evenly among the lined cups, and baked until a cake tester comes out clean, about 20 mins. Cool the cupcakes completely on a wire rack before frosting.
Almond Cream Cheese Frosting
- 2 cups confectioners sugar (add another 1/2 cup if you would like it sweeter)
- 4 oz (120 gm) cream cheese, softened and cut into cubes
- 1/4 teaspoon almond extract (optional; you can also use vanilla)
- 1 tablespoon whole milk
Make sure the cream cheese is softened before starting. If like me, you have forgotten to take it out of the refrigerator until the very last minute, cut it into cubes and microwave it for 10 seconds.) Sift the sugar over the cream cheese in a large bowl. Beat with an electric mixer at medium speed until light and fluffy (about 2-3 mins). Beat in the almond extract and milk just until incorporated.
Frost cupcakes and place decoration or dye where you’d like it!
Since we’re talking about food, might as well brag about my awesome Texas shaped food cutter! Who doesn’t want to eat a sandwich shaped like our great state?!
Also, today is my last day in Texas until August. How fitting is it that I end this post Texas themed?
Happy Trails to you, until we meet again…