Dessert Recipes

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Cherry Vanilla Cake

February 5, 2014 by Kay 10 Comments

This cake I am featuring today, Cherry Vanilla Cake, is super moist, super flavorful and super delicious! It combines vanilla cake mix with cherry jello and then you mix up a tasty cherry buttercream frosting.

Cherry Vanilla Cake

When you take a bite the flavors come to life in your mouth, I am not kidding, the flavors explode in your mouth and it’s sooooo moist and soooooo delicious.

YUM

I will not lie, after I ate my first piece, I had to have a second piece right away. Needless to say, I skipped dinner that night or I guess I had cake for dinner and that’s Ok to do sometimes.

Cherry Vanilla Cake

The cherry in the frosting comes from cherry juice added to the buttercream and it gives the frosting a pretty pink color, perfect for Valentine’s Day.

It’s a big cake!

Cherry Vanilla Cake

Rating: 51

Yield: 12 Slices

Cherry Vanilla Cake

Ingredients

2 – 15.25 ounce boxes vanilla cake mix
Ingredients called for on cake box
1 – 3 ounce box cherry Jello-O mix
Frosting:
¼ cup butter, softened
1 – 8 ounce package cream cheese, softened
¼ cup maraschino cherry juice
4 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Spray a bundt pan well with cooking spray and set aside.
Prepare cake mix according to box directions. Pour one third to one half of batter into bundt pan.
Reserve 1 tablespoon JELL-O mix for frosting and add remaining mix to remaining cake batter. Stir just till well blended. Spoon batter into bundt pan over the top of your white batter. Do not fill bundt pan past 2/3 full. If you have batter left over, make them into cupcakes.
Bake cake for 45-55 minutes (cupcakes for 19-22 minutes). Test for doneness using a toothpick. Remove from oven and let cake cool in pan for 20 minutes before inverting onto plate to cool completely.
For the frosting, mix together the butter and cream cheese until smooth. Dissolve the 1 tbsp. of jello in the cherry juice and mix until incorporated, then add to the butter and cream cheese mixture and combine. Add the powdered sugar, 1 cup at a time, until blended making sure you don’t over mix or the frosting will become too thin. Frost the cake and let set before you cut and serve the cake.
Store cake in the refrigerator.

Notes

If you can't find vanilla cake mix use a white cake mix and add 4 tsp. vanilla to the recipe.

http://www.lovefoodwillshare.com/cherry-vanilla-cake/

Espresso Brownies with Frosting

February 4, 2014 by Kay 6 Comments

For all the coffee lover’s out there, you will want to take a peek at this recipe for Espresso Brownies with White Chocolate Frosting. Even is you are not a coffee lover, you still will want to take a peek at this recipe.

Espresso Brownies with White Chocolate Frosting

The base of the Espresso Brownies with White Chocolate Frosting is a decadent brownie with cocoa powder and coffee granules.

I love the fact that there is as much frosting as there is brownie.

: Look at all that frosting!

I think my favorite part of this recipe is the frosting, there is melted chocolate added to the butter cream, it is the best!

So Scrumptious!

Espresso Brownies with White Chocolate Frosting

Enjoy!

Espresso Brownies with White Chocolate Frosting

Rating: 51

Yield: 20 Bars

Espresso Brownies with White Chocolate Frosting

Ingredients

For the brownies:
½ cup (1 stick) butter, room temperature
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tbsp. cocoa powder
3 tsp. instant coffee
For the frosting:
½ cup (1 stick) butter, room temperature
2 1/2 cups powdered sugar
4 ounces white chocolate, melted
1/2 tablespoon milk
Sprinkles, if desired

Instructions

Preheat oven to 350 degrees. Spray an 8 x 8 pan with cooking spray, you can line the pan with parchment paper if you wish, then spray with cooking spray.
In a small bowl, sift the flour, salt, cocoa powder and coffee, set aside.
With a mixer, cream together the butter and sugar, add in the vanilla and mix to combine. Add the eggs, one at a time until incorporated into the mixture. Slowly mix in the flour mixture until well incorporated.
Spread the mixture in the prepared pan, distribute evenly. Bake for 25-30 minutes until a toothpick inserted in the middle of the brownies comes out clean. Cool completely before frosting.
Cream butter with mixer, very slowly mix in the powdered sugar until well combined. Add the melted chocolate to the bowl and mix until completely combined. Add in the milk and mix until combined. Frost the brownies. Decorate with sprinkled if you wish.

Notes

I used Starbuck's Via for the instant coffee, a dark blend, so the coffee taste is very intense.If you don't care for the taste of espresso you can eliminate the coffee granules.

http://www.lovefoodwillshare.com/espresso-brownies-frosting/

Triple Chocolate Cheesecakes

February 3, 2014 by Kay 4 Comments

It’s hard to believe January is over, it was a cold month so I am glad it’s over. Now that we are into February that means it’s close to being Valentine’s Day. This week I will be featuring desserts you can make for your Valentine. Today’s featured recipe is Triple Chocolate Cheesecake’s.

Triple Chocolate Cheesecakes

Triple Chocolate Cheesecake’s have a chocolate crust and two kinds of chocolate in the cheesecake. These are densely delicious!

Triple Chocolate Cheesecakes.

You blend Oreo cookie’s with butter and press the mixture into the bottom of the cupcake liners.

Then you mix cream cheese with cocoa powder and melted bittersweet chocolate to make the cheesecake portion.

I added Nutella and Raspberry Jelly to the top of the cheesecakes after they were cooled off. The extra toppings really add a depth of flavor.

Triple Chocolate Cheesecakes

If you are looking for chocolate overload, this is the recipe for you!

Enjoy!

Triple Chocolate Cheesecakes

Rating: 51

Yield: 24 - 28 Individual Cheesecakes

Triple Chocolate Cheesecakes

Ingredients

Oreo Cookies crushed, enough to make 1 ½ cups crushed
4 tbsp. butter
3 – 8 ounce packages of cream cheese
1 1/3 cups sugar
2 tsp. vanilla
½ cup unsweetened cocoa
3 eggs
3 ounces semi-sweet baking chocolate, melted
Nutella, optional
Raspberry Jelly, optional

Instructions

Preheat oven to 325 degrees. Line 2 cupcake pans with liners (I prefer to use foil because the cheesecake is heavy).
Melt the butter and combine with the crushed Oreo’s. Spoon a heaping tablespoon of the mixture into each of the liners and press the mixture down. Set the pans aside.
Mix the cream cheese in a mixer until smooth. Add in the sugar and vanilla, mix to combine. Add in the cocoa powder and mix to combine. Add in one egg at a time until combined. Add in the melted chocolate and mix to combine.
Pour the cheesecake mixture into the liners, enough to fill it up ¾ of the way up. The batter will be thick so will need to even the cheesecake batter in the liner.
Bake 28-30 minutes, until the cheesecakes have set in the center. Let cool until room temperature. Store in the refrigerator.
I added Nutella and Raspberry Jelly to the top of my cheesecakes, feel free to do so. For the Nutella, warm ½ cup in the microwave for 30-45 seconds with 1 tbsp. of milk. Stir to combine and add a dollop on the cheesecakes. For the Raspberry Jelly, warm for 30-45 seconds in the microwave and add a dollop on the cheesecakes. Let the cheesecake's chill so the topping firms up.

http://www.lovefoodwillshare.com/triple-chocolate-cheesecakes/

Chocolate Strawberry Cupcakes

January 20, 2014 by Kay 4 Comments

Chocolate and Strawberry, a great combination but in this recipe for Chocolate Strawberry Cupcakes it is fantastic! Which do you like more chocolate or strawberries? or both? I think I would need to lean towards chocolate.

The chocolate cupcakes have a double dose of chocolate with a chocolate cake mix and chocolate pudding. The strawberry butter cream is made with fresh strawberries and compliments the chocolate cupcakes nicely. These cupcakes are the moistest (not really a word, is it?) cupcakes I have ever eaten.

Chocolate Strawberry Cupcakes

Chocolate Goodness

Chocolate Strawberry Cupcakes

Rating: 51

Yield: 24 Cupcakes

Chocolate Strawberry Cupcakes

Ingredients

FOR THE CUPCAKES
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
FOR THE BUTTERCREAM FROSTING
3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon vanilla extract
2 pounds confectioners’ sugar, sifted
6 ounces strawberries, pureed
4-6 tablespoons heavy cream

Instructions

FOR THE CUPCAKES
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
FOR THE BUTTERCREAM FROSTING
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
Pipe frosting onto cooled cupcakes.

Notes

Cupcakes will store in a sealed container within the refrigerator for two days.

http://www.lovefoodwillshare.com/chocolate-strawberry-cupcakes/

Strawberry Goodness

Recipe adapted from My Baking Addiction

Dessert Recipes

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