Category Archives: Desserts

Too Much Chocolate Cake

I mean is there really such a thing as too much chocolate?  The title does say it all though… this cake pushes the boundaries of chocolateyness and it is decadent.  This is literally the easiest cake you can throw together.  And it is
DELICIOUS.  This is one of my most repeated recipes especially when I need to make something insanely fast and with all the staple ingredients already at home.  I don’t usually like cooking with cake mix, but this is such a good doctored cake mix recipe that it throws all my elitism out the window.  One of my favorite recipes from Allrecipes, I present to you the deliciously, incredibley moist and chocolatey too much chocolate cake.  The addition of the bag of chocolate chips and chocolate pudding mix is genius!

Too Much Chocolate Cake (adapted from allrecipes.com)

1 package devils food cake mix (if you can’t find it, just use dark chocolate)

1 package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups (1 bag) semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.  Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate  If desired, dust the cake with powdered sugar.

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Filed under Cakes, Celebration Cakes

Pumpkin Cheesecake with Gingersnap Crust

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It’s November, and you know what that means… Thanksgiving! It is the holy month for foodies like us, and often my mom goes all out with a traditional turkey dinner, complete with cranberry sauce and green bean casserole. Never on actual Thanksgiving though… weird. Anyways, this recipe comes from the More from Magnolia Cookbook. It is one of their bestselling products at the bakery, and when you make it you will know why. This creamy cheesecake is rich with comforting pumpkin flavor. Initially I was concerned about the lack of spices but the punch of the gingersnap crust against the creamy coolness of the cheese filling gives it enough flavor without being overwhelming. This is a must have addition to any holiday table!

Slightly adapted from the More from Magnolia Cookbook.

Ingredients:

Crust:

  • 1/2 stick unsalted butter, melted
  • 1 1/2 cup gingersnap cookie crumbs
  • 1/2 cup chopped toasted pecans

Filling:

  • 400 grams cream cheese softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 5 large eggs, room temperature
  • 1 1/2 cups canned pumpkin puree
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons cinnamon

whipped cream and pecan halves to garnish

Directions:

Preheat oven to 180C

To make the crust: In a small bowl combine the butter and the gingersnap cookie crumbs with pecans. Press on the bottom of a buttered 10-inch cheesecake pan. Bake for 10 mins. Remove from oven and cool.

To make the filling: In a large bowl, on the low speed of an electric mixer, beat cream cheese until very smooth. Gradually add the sugar, then the eggs one by one. Add the pumpkin puree and mix until just blended. Make sure to stop often and scape the sides and bottom of the bowl to make sure the mix is well incorporated. Stir in heavy cream and cinnamon.

Pour the batter into the pan over the crust, and place the pan on a baking sheet. Bake until edges are set and center is slightly jiggly, about 1 hour. At the end of baking time, turn off the oven and using a wooden spoon to prop the oven door slightly ajar cool the cake in the oven for 1 hour before removing. Cover and refrigerate for 12 hours or overnight.

Remove the cake from fridge 15-30 mins before cutting and serving. Garnish with whipped cream and pecan halves.

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Enjoy!

-M

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Filed under Celebration Cakes, Cheesecake, Desserts

Biscoff Brown Butter Rice Krispie Treats

We hosted a big neighborhood barbeque and needed a kid friendly, easy dessert to make.  What’s easier then rice krispie treats?  Of course, it’s hard to resist the urge to glam up such a basic dessert, so the following recipe resulted from my much beloved Joy the Baker cookbook, the jar of biscoff spread sitting in my pantry, and my current browned butter kick.  The result is the traditional taste of rice krispie treats with an edge-something kids and adults alike devoured.  Enjoy! Feel free to substitute the biscoff spread with peanut butter as the original recipe calls for if you don’t have any biscoff on hand.

 Ingredients (adapted from Joy the Baker):
1 stick unsalted butter (113g)
1 (10 ounce) bag marshmallows
½ cup biscoff spread (or peanut butter)
1/4 teaspoon salt
6 cups crispy rice cereal

Directions:
Grease an 8-inch baking dish and set aside. In a large sauce pan, melt butter over medium heat until it starts to brown. (Remember how to do it from this post?) Add marshmallows, biscoff spread, and salt.Stir continuously with a wooden spoon until smooth. 

In separate bowl, measure out the rice cereal.  Pour butter mixture over cereal and quickly stir to evenly coat the cereal. Press into pan with wooden spoon.  Let cool at least 30 minutes before slicing and serving.

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Filed under Bars, Desserts

Brown Butter Chocolate Chip Cookie Bars

Quite a mouthful.  Both the title and these yummy little squares themselves.  I wanted to make a dessert for a game night and I needed something quick and with ingredients available at home. My thoughts immediately gravitated towards chocolate chip cookies, because there is no limit to which my love for chocolate chip cookies can reach.  However, I didn’t want to take all the time scooping out dough for individual cookies and alternating batches, so I decided to make a bar form.  This is an everylittlecrumb original, and browning the butter in the dough was something I was really glad I did.  The browned butter, if you’ve never done this before, gives a toffee like taste to the batter which just enhances the brown sugar that is already there.  Browned butter is a little gourmet touch that a lot of desserts and some mains benefit from, and once you learn how to do it it’s easy!  First timers, follow the instructions in this link.  In a nutshell, you’re going to want to keep melting the butter until it starts to bubble and change color, while either whisking or shaking the pan constantly until it starts to reach a nut brown color.  Make these and hide them until you need them because they will finish fast!

Chocolate Chip Cookie Bars:

1 cup dark brown sugar
3/4 cup light brown sugar (Can use dark or light only if that’s what you have available)
1/2 cup butter (113g) melted and browned
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 to 1 1/2 cup semisweet chocolate chips (Depending on how chocolatey you want these)

Heat oven to 350 degrees (175 C). Grease a 9 by 13 inch pan and set aside. Melt the butter over medium heat and continue whisking as the butter starts to change color. You’ll start to see little brown flecks in the pan. Keep whisking until it reaches a nut brown color and immediately remove from the stove, still whisking until it reaches desired color (It will still darken off the stove since the pan is hot.

I take it off the stove when it’s this color.

Pour butter into bowl, add all the sugar, and blend well. Add eggs one at a time beating well after each addition. Stir in vanilla. Add flour gradually a little at a time while still beating on low speed, add baking powder and salt. Mix well, and stir in chocolate chips. Spread the mixture into the prepared pan and bake for 25-35 minutes until set and light golden brown on top. Don’t overbake! You want these super chewy in the middle. Cool and cut into squares.

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Filed under Bars, Cookies, Desserts, everylittlecrumb original

Pumpkin and Sour Cream Puddings

Remember the pumpkin recipe roundup I did a few days ago?  This is one of the recipes off my pumpkin to try list.  My mom is the type that eats all the filling of a pie and leaves the crust intact (I know! The crust is the best part), so she’s the one who asked me to make this recipe.  It’s very similar to a pumpkin pie filling, enhanced by the addition of a tangy baked sour cream topping.  This is a great gluten-free dessert to make during this autumn baking season for anyone to enjoy, and for anyone who needs to get their crust fix (like me), you could add some crushed graham cracker or digestive biscuits mixed with a little bit of melted butter to the bottom of each ramekin before baking and you’d get the equivalent of little mini pumpkin pies.  Enjoy!

Baked Pumpkin and Sour Cream Puddings adapted from Smitten Kitchen

Yield: 7 to 8 half-cup puddings

Pudding
1 3/4 cups (from a 15-ounce can, 415 grams) pumpkin puree (unsweetened; not pumpkin pie filling)
1/2 cup (100 grams) granulated sugar
1 teaspoon (2 grams) ground cinnamon
1/2 teaspoon (3 grams) table salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup (237 ml) whole milk
1/2 cup (118 ml) heavy cream
2 large eggs, lightly beaten

Topping
1 cup (227 grams) sour cream
1 tablespoon (13 grams) granulated sugar
1/4 teaspoon (1 ml) vanilla extract

Preheat oven to 350°F (175 C)

The quickest method: In a medium bowl, whisk together all of the pudding ingredients.

For creamier, silkier pudding: Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. (I did this, takes only a little more effort and results in a more uniform texture) Transfer to a saucepan and heat over medium-high. Once glurping and simmering in the pot, cook for another 5 minutes, stirring frequently. The mixture will thicken and get a bit darker. Reduce heat slightly and whisk in milk and cream. Off the heat, slowly whisk in eggs.

Both methods: Divide between 7 to 8 (I had just shy of enough to make eight 1/2-cup puddings) ovenproof 6-ounce pudding cups or ramekins on a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied. Try not to overbake.

While they bake, combine topping ingredients in a small bowl. When the puddings are cooked through, transfer to a cooling rack on the counter and leave oven on. Spoon 2 tablespoons of sour cream mixture onto first pudding and use a small offset spatula, butter knife or spoon to quickly (it will get melty fast) spread it over the top of the first pudding. Repeat with remaining puddings.

Return puddings to oven for 5 more minutes, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Eat with a gingersnap.  I’d also sprinkle some crushed gingersnap crumbs on top next time for an extra kick.

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Pecan Pie

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My sister’s pie mood was infectious apparently. Ever since she posted the all-butter crust, I had been craving a good old fashioned slice of pie. With all the pumpkin recipes floating around, I decided on a rich, satisfying.. pecan pie. Ha! Why not? It’s just as seasonal, and probably even more delicious. Now pecans are a little hard to find in Jordan, you will need to go to one of those places that sells nuts and spices and ask for raw pecans, although sometimes the larger supermarkets will have them. This pie is fantastic, with crunchy nuts overlying a sweet candy-like filling. Start with a small slice as it can be super rich. I went with a very classic recipe as that is what pecan pie to me should be like, sweet and simple.

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Pecan Pie (adapted from Food Network Kitchens)

Ingredients:

For the crust: use Farah’s all butter crust recipe, it will give you the most amazing flaky crust.

*tip: I didn’t roll out the crust, I just put big chunks of it in the tart pan I was using, and patted it down with my hands, it worked out perfectly

For the filling:

  • 5 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 teaspoon fine salt
  • 2 cups chopped toasted pecans
  • 2 teaspoons pure vanilla extract
  • 3 eggs, lightly beaten

Prepared the crust as instructed, and press into the tart pan (I used a 9 inch)

In medium saucepan combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the pecans and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

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by | October 21, 2012 · 1:11 pm

Chocolate Pudding Pie

Here is that pie recipe I promised you…it consists of a baked pie shell filled with the creamiest most indulgent homemade chocolate pudding contrasted nicely with slightly sweetened whipped cream and chocolate shavings.  The pudding is delicious because it is not overly sweet, and it gives this amazing dark chocolate taste that lends it some class.  This is not your kids average jello pudding!  I’ve been toying with the idea of making a chocolate pie for some time now, and was torn between chocolate silk pies, a chocolate pie with an oreo crust (which I will definitely have to make sometime soon) and this recipe which I got from Smitten Kitchen.  Smitten Kitchen won out, as it usually does.  I’m glad I went with this for the end of a foodie meal (recipes coming soon) because it was a real crowdpleaser, and an easy recipe to pull together to conclude a day of cooking.

Chocolate Pudding Pie adapted from Smitten Kitchen (who adapted it from Gourmet)

Chocolate Pudding Pie
One single pie crust after it’s been wrapped and chilled for at least 30 minutes

Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Bittersweet chocolate shavings for garnish (optional)

Prepare pie dough: Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes. While shell chills, preheat oven to 375°F (190 C) with a baking sheet on middle rack. Line shell with foil and fill with pie weights*.

Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

*NOTE, I used Deb’s technique of baking the pie crust without using pie weights (the reason pie weights are usually used is to prevent crust shrinkage) and it worked like a charm! I’d suggest using it, find it below)

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.  Mine didn’t solidify much, it was classic pudding texture which made for some messy cutting but yummy eating.  This pudding makes a great stand alone pudding recipe if you don’t want to make the whole pie!

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings to make it look all prettty.  Pie can be made and chilled up to two days. Pie, without whipped cream, can be chilled up to one day before serving. Whipped cream is best added at the last minute before serving.

* Instead of using pie weights, Deb blind bakes pie and pastry shells by freezing the crust that has been rolled into the pie pan for 20-30 minutes until solid, then pressing a piece of buttered foil, buttered side down very tightly against the frozen shell.  You then blind bake according to regular directions (or directions in the first step above). When it is time to remove the weights,  pull back the foil, and press any part of the crust that has bubbled up gently back with the back of a spoon and continue baking the shell until light golden brown.

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Filed under Desserts, Pies