“In the end, the number of prayers we say may contribute to our happiness, but the number of prayers we answer may be of even greater importance.” –Dieter F. Uchtdorf
This recipe is from Lion House Cakes and Cupcakes
1 (18- to 18.5-ounce) package devil’s food cake mix
Stabilized Whipped Cream
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup cold water
3 cups heavy cream
3/4 cup powdered sugar
1 1/2 teaspoons vanilla
· 4 tablespoons cocoa
· 3 cups powdered sugar
· 1/4 cup butter or margarine, softened
· 2–3 tablespoons milk
· 1 teaspoon vanilla
· 2 tablespoons chopped walnuts, optional for garnish
- For cake: Prepare and bake cake according to package directions for two 9-inch round layers. Cool and split cake layers horizontally. Only 3 of the 4 layers are used in this recipe. Freeze extra layer for later use. For stabilized whipped cream: In a small saucepan, combine gelatin with water; let stand until gelatin softens, about 5 minutes. Turn heat to low and stir constantly until gelatin is just dissolved. Remove from heat and allow to cool slightly, but do not allow to thicken. In a large mixing bowl, whip cream, sugar, and vanilla until slightly thick. On low speed, gradually add gelatin and then beat on high until cream is thick and peaks hold their shape.
- For frosting: In a mixing bowl, whisk together cocoa and powdered sugar. Add softened butter, milk, and vanilla. Beat with an electric mixer until smooth. Place one layer of cake on a serving plate. Spoon half of the stabilized whipped cream on cake layer and spread evenly to within half an inch of edge of cake. Place second cake layer on top of cream. Spoon remaining cream on top of layer and again spread evenly to within half an inch of edge of cake. Place third layer on top of cream and gently press down on top layer to set layers together. Frost entire cake with Chocolate Frosting. If desired, garnish with chopped walnuts.
“What is right to be done cannot be done too soon.” — Jane Austen
What a fun little recipe this is. You can buy Nabisco Chocolate wafers from Walmart but they cost almost 5 dollars for a 9 oz. box. You just easily make ‘cake mix cookies.’ I have seen this recipe all over the internet and some people use Mr. Christie’s chocolate wafers instead, but I haven’t discovered where to buy those yet.
1 3/4 c. heavy cream
3/4 tsp mint extract
1/4 c. sugar
1 (9 oz.) pkg. chocolate wafers
1/3 c. mini chocolate chips (Martha Stewart’s recipe calls for 1 cup)
The wafers soak up that cream and this easy-to-make cake becomes soft and delicious.
Beat the heavy cream, extract & sugar until stiff peaks form.
Spread about 1 teaspoon of cream on each wafer and form stacks on a plate.
Line a serving platter with two side-by-side sheets of wax paper. Lay the stacks horizontally along the seam, pressing gently to form a log.
With an spatula, cover the log with the remaining cream. Refrigerate at least 4 hours and up to 2 days.
Sprinkle with mini chocolate chips and fresh mint sprig OR fresh raspberries and chocolate shavings.
“We want a society where people are free to make choices, to make mistakes, to be generous and compassionate. This is what we mean by a moral society; not a society where the state is responsible for everything, and no one is responsible for the state.” –Margaret Thatcher
I have seen this recipe all over the internet but I believe it originated from the book, ‘Bi-Rite Market’s Eat Good Food.’
For the cake:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
For the chocolate glaze:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
“Inspiration is a guest that does not willingly visit the lazy.” –Pyotr Ilyich Tchaikovsky
This is an easy recipe and makes 2 dozen cookies.
1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1 (18 ounce) box moist chocolate cake mix
1 (8-ounce) brick cream cheese, room temperature
1 stick of butter, room temperature
Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.
I got this recipe from my work friend Lark. She always called me Linda and finally I quit correcting her and just let it go.
- 1/2 cup vegetable oil
- 4 squares unsweetened chocolate (melted)
- 2 cups granulated sugar
- 4 eggs
- 2 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup powdered sugar
Mix oil, melted chocolate, granulated sugar. Then add 1 egg at a time to chocolate mixture, mixing well after each egg. Add vanilla. In separate bowl, combine flour, baking powder and salt. Mix dry ingredients well. Then add flour mixture, a little at a time, to chocolate mixture, mixing after each addition. Chill several hours to overnight. Drop spoonfuls into powdered sugar and coat cookie dough. Spray cookie sheet with Pam. Bake at 350 degrees for 15 minutes. Makes 30 cookies.
Winning is habit. Unfortunately, so is losing. –Vince Lombardi
Recipe and photo credit: From thegirlwhoateeverything.com
1 (18.25) package plain yellow cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
1 (12 oz) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla
1 cup coconut (optional…my sister did not like the texture of it in there)Directions:
1) Preheat oven to 325 degrees.
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Bake for 20-25 minutes. Cool completely before cutting into bars.
It is better to be alone than in bad company. –George Washington
3.5 ounces good quality bittersweet or semisweet chocolate, chopped (chocolate chips are fine)
1/2 cup heavy cream
1 teaspoon light corn syrup (optional)
1 teaspoon pure vanilla extract
Microwave the chocolate until melted. (microwave in 1 minute increments and stir between – the chocolate won’t look melted until you stir it, and it is easy to burn if you heat for more than 1 minute at a a time) Pour the cream over the chocolate and stir using a small rubber spatula or whisk, starting from the center of the bowl and working your way out till combined and smooth. Add the corn syrup (if using) and vanilla. Stir into the chocolate mixture well. Using a hand mixer, beat the chocolate mixture for 2-3 minutes until it becomes softer and light and fluffy.
You can also just allow the chocolate mixture to cool for a few minutes and then pour it over the cake as a glaze.
“A room without books is like a body without a soul.” –Cicero
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares
Preheat the oven to 375 degrees. Line baking pans with parchment paper. This recipe can use one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter mixer and combine on low speed. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want. Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.