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
1/2 cup warm water
2 cups (1 bag) semi-sweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
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
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.
Filed under Bars, Desserts
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.
Pecan Pie (adapted from Food Network Kitchens)
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.
I was in a pie mood. Do you ever get in that mood? So what needed to be done was to make a pie crust. I don’t like using shortening in baking, and avoid it whenever possible, so the recipe that follows is now my tried and true recipe for pie crust that takes about 5 minutes of active work to pull together. Some people are nervous about making any form of pastry dough, including pie crusts, but this doubt is completely unfounded because it really is such a simple thing to perfect. I usually make double the amount the recipe specifies, which is enough for either a double crusted pie (think most apple or berry pies) or a single crusted pie(pumpkin, chocolate,etc.) with a crust leftover, stored in the freezer for whenever my next pie craving strikes. I have a feeling it won’t be too long a respite… I made a fantastic chocolate pudding pie with this crust, and the remaining pie crust seems destined to be used in a pie recipe that makes me drool everytime I look at it..coming soon!
Basic Pie Dough
Adapted from Annie’s Eats, click the link for some useful tips and tricks on pie crust making (originally from Williams Sonoma)
Yield: 1 9-inch pie crust*
1¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp (226g). cold, unsalted butter, cut into small pieces
3 tbsp. very cold water (I usually put a few pieces of ice in the water to keep it cold, and add this slowly. When doubling the recipe I found 5 tbsp to be sufficient, you want to stop adding water just when the dough comes together)
Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water on low speed just until the dough comes together.
Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.) Remove from the refrigerator. Roll out the dough on a lightly floured work surface. Use as directed in whatever pie recipe you desire.
See that marbling and white flecks? Those are the intact butter pieces that will give the crust its flaky texture. This is why we don’t want to overmix!
*Double the recipe for a double crust pie, then divide the ball of dough into two equal sized portions (weighing gives the most accurate results). Freeze one crust if you will not be using immediately, tightly wrapped in plastic wrap.
A pie recipe using this pie crust coming very soon!
If I’m going to imagine my ultimate dessert, it wil probably be something rich and chocolatey, gooey and warm. Or maybe my all time favorite, chocolate chip cookies with smooth chewy toffee centers and crispy edges. But every once in a while, I’ll feel like a really simple, plain coffee cake. The type with buttery white cake swirled with cinnamon and toped with a nutty crispy streusel. I’ve tried several recipes, all delicious, but this one by Ina Garten baked in a bundt cake pan made for an ideal dessert to take to a friends house that was met with rave reviews. The texture of the cake is made super light and fluffy by using cake flour instead of all purpose, and the streusel baked in the center gave a nice edge over coffee cakes that are only topped with streusel. I had cake flour with me, from the states (I haven’t yet found in Bahrain) but there is a really easy substitute that I’ll list below. Take this with you next time you are invited anywhere, and you’ll be invited back really soon!
Sour Cream Coffee Cake adapted from Ina Garten
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour (not self-rising) *
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
*Click this link for a step by step tutorial on how to subsitute normal flour for cake flour. It’s really easy, doesn’t really need a tutorial but this really helps illustrate it.
For the streusel:
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup chopped walnuts, optional (I love nuts in baking, so I added the walnuts. Pecans would be great too!)
* For the glaze:
- 1/2 cup confectioners’ sugar
- 2 tablespoons real maple syrup
* I actually made the glaze, using real maple syrup no less, tasted it, and immediately decided not to use it. I felt the cake would be more than sweet enough, and I didn’t regret my decision. If you feel like you’d like the glaze on your cake by all means go ahead!
Preheat the oven to 350 degrees F (175 C). Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. Cool on a wire rack for 30 minutes, and if using the glaze drizzle it on top when the cake is completely cool.