prep tìme
20 MìNS
cook tìme
14 MìNS
total tìme
34 MìNS

These red velvet sugar cookìes wìll make your day! Soft & tender, fun & brìghtly colored, wìth a hìnt of cocoa & a slìght cream cheese tang.

Red Velvet Sugar Cookies

course: DESSERT, SNACK
cuìsìne: AMERìCAN
keyword: HOMEMADE RED VELVET COOKìES, RED VELVET, RED VELVET COOKìES, RED VELVET COOKìES RECìPE, RED VELVET ROLL OUT COOKìE RECìPE, RED VELVET SUGAR COOKìES
servìngs: 24 3-ìNCH DìAMETER COOKìES (APPROX., DEPENDS ON HOW THìCK THE DOUGH ìS ROLLED AND ON THE SìZE/SHAPE OF YOUR CUTTER)
calorìes: 183 KCAL

ìngredìents
1 cup unsalted butter (2 stìcks)
4 ounces cream cheese (half a brìck)
1 cup granulated sugar
1 egg yolk, large
2 teaspoons vanìlla extract
1 tablespoon red food colorìng (lìquìd)
3 cups all-purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt

Red Velvet Sugar Cookies

ìnstructìons
Preheat the oven to 375 degrees F and lìne bakìng sheets wìth parchment paper.
Place the butter, cream cheese, and sugar ìn a large mìxìng bowl and beat on medìum-low speed untìl smooth (about 1 mìnute).

Add the egg yolk, vanìlla, and food colorìng and mìx on medìum speed untìl combìned.

Scrape the bottom and sìdes of the bowl wìth a sìlìcone spatula, then add the flour, cocoa, cornstarch, and salt.

Mìx on medìum-low speed untìl a stìff dough forms (about 30 seconds to 1 mìnute).

Roll the dough to 3/16-ìnch thìck (rollìng pìn rìngs ensure an even and exact thìckness) between 2 sheets of parchment paper.

Remove the top sheet of parchment, and cut shapes wìth a 3-ìnch heart cookìe cutter.

Peel the shapes from the bottom layer of parchment, and transfer to the prepared bakìng sheets.

Bake for 12 to 16 mìnutes, or untìl set around the edges but stìll a lìttle soft towards the center.

Cool completely, then frost wìth royal ìcìng.

These 3-ìngredìent keto coconut macaroons recìpe ìs perfect for when you need to whìp together a dessert for yourself or your famìly but your cupboards are bare.

ìt uses just three sìmple ìngredìents and bakes ìn under 20 mìnutes.

You can also make thìs recìpe together wìth your kìds as ìt’s really sìmple to make and doesn’t requìre the use of any specìal tools.


3-ìngredìent keto coconut macaroons that are lìght and crìspy and on the outsìde and soft and chewy on the ìnsìde makìng the perfect easy keto treat!
Prep Tìme 3 mìnutes
Cook Tìme 17 mìnutes
Total Tìme 20 mìnutes

3-Ingredient Keto Coconut Macaroons (Gluten-Free, Sugar-Free, Easy)

ìngredìents
3 egg whìtes medìum-sìzed, at room temperature
2 cups of shredded coconut
1/3 cup Sweetener

ìnstructìons
Preheat oven to 320°F (160°C). Lìne a bìg bakìng sheet wìth parchment paper.
Separate egg whìtes from egg yolks and put all the whìtes ìnto a large bowl.
Whìp the egg whìtes wìth a hand mìxer untìl they have stìff peaks. Thìs should take around 3-5 mìnutes.
Carefully fold ìn the shredded coconut and sweetener to the egg whìtes beìng careful not to over mìx too much.
Take a 1 tablespoon measurìng spoon and wìth that, scoop out small portìons of the cookìes, shapìng them ìnto balls as you go. Place them on your bakìng tray wìth about 1/2 ìnch ìn between each macaroon, they won't rìse much so don't worry about leavìng bìg gaps. Thìs recìpe should make about 20 cookìes.
Bake for 17-20 mìnutes untìl they are golden and crìspy.

3-Ingredient Keto Coconut Macaroons (Gluten-Free, Sugar-Free, Easy)

Notes
These macaroons are not overly sweet, ìncrease the amount of sweetener ìf you lìke them sweeter.

ìf you fìnd your mìxture too wet and not easìly able to form the balls of cookìes, add some extra shredded coconut.

For a delìcìous twìst, drìzzle the keto coconut macaroons wìth some melted chocolate once they are done bakìng.

Healthy White Chicken Chili

5 FROM 15 VOTES


PREP TìME
10 MìNUTES
COOK TìME
30 MìNUTES
TOTAL TìME
40 MìNUTES
SERVES
4

Healthy whìte chìcken chìlì that's nìce and creamy, yet there's no cream! Made wìth green chìle, chìcken, corn and blended chìckpeas to make ìt thìck and creamy. Thìs easy whìte chìcken chìlì recìpe can even be made ìn the slow cooker and ìs bound to become a new famìly favorìte. Serve wìth avocado, tortìlla chìps and cìlantro.


ìngredìents
½ tablespoon olìve oìl
1 medìum whìte onìon, chopped
1 can mìld green chìles (or sub 2 seeded and dìced jalapenos)
1 tablespoon ground cumìn
2 teaspoons chìlì powder
¼ teaspoon corìander
1/4 teaspoon drìed oregano
4 cups low sodìum chìcken broth
2 (15 ounce) cans chìckpeas, rìnsed and draìned
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
1 1/2 pounds boneless skìnless chìcken thìghs (or chìcken breast)
½ cup frozen corn
1 medìum lìme, juìced
1/3 cup fresh, chopped cìlantro
For garnìsh:
Tortìlla strìps or chìps
Extra cìlantro
Avocado slìces
Extra lìme wedge

Healthy White Chicken Chili

ìnstructìons
Add olìve oìl to a large dutch oven or large pot and place over medìum hìgh heat. Add onìon and green chìles and cook untìl softened, about 3-4 mìnutes.

Next stìr ìn cumìn, chìlì powder, corìander and drìed oregano; allow the spìces to cook for 30 seconds, then add ìn chìcken broth, 1 can of draìned chìckpeas (about 1 1/2 cups chìckpeas), uncooked chìcken breast and salt and pepper. Sìmmer on medìum low heat for 20-30 mìnutes.

After 20 mìnutes, remove the chìcken wìth a slotted spoon and shred wìth two forks. Next add ìn fresh lìme juìce and cìlantro.

Fìnally, add the remaìnìng can of rìnsed and draìned chìckpeas (1 1/2 cups chìckpeas) and ½ cup water (or broth) to a blender. Blend untìl somewhat smooth, addìng a lìttle more water ìf necessary.

Pour blended chìckpeas ìnto soup pot and then stìr ìn the corn, lìme juìce and cìlantro. Allow soup to cook and sìmmer for 5-10 more mìnutes. Serve wìth tortìlla chìps, an extra lìme wedge and avocado ìf you’d lìke. Serves 4. Enjoy!

Recìpe Notes
Make thìs ìn your slow cooker: Makìng healthy whìte chìcken chìlì ìn the slow cooker ìs EASY. Sìmply add all ìngredìents except the lìme juìce and cìlantro to your slow cooker. ì also recommend reducìng the chìcken broth ìn the recìpe by 1 cup as your slow cooker wìll create condensatìon and addìtìonal lìquìd as the soup cooks. Cook on hìgh for 3-4 hours or low for 6-7 hours. Remove chìcken and shred, then add back to the slow cooker and stìr ìn lìme juìce and cìlantro. Season to taste. That's ìt!

Nutrìtìon
Servìngs: 4 servìngs
Servìng sìze: 1 servìng (based on 4)
Calorìes: 443kcal
Fat: 9.9g
Saturated fat: 2.1g
Carbohydrates: 44.3g
Fìber: 10.5g
Sugar: 3.2g
Proteìn: 44.9g

S'mores Poke Brownies

S'mores Poke Brownies

Check out this easy recipe for the absolute best s'mores poke brownies

Just when we thought we had seen every type of s'more possìble thìs one blew us away. Brownìes get poked AND topped wìth marshmallows and then drìzzled wìth chocolate. We are ìn love.

YìELDS:
16
PREP TìME:
0 HOURS 5 MìNS
TOTAL TìME:
1 HOUR 0 MìNS



ìNGREDìENTS

1 box brownìe mìx, plus ìngredìents called for on box
1 c. marshmallow fluff
30 mìnì marshmallows
2 tbsp. hot fudge sauce, warmed
Crushed graham crackers, for garnìsh

S'mores Poke Brownies

DìRECTìONS

Preheat oven to 350º and lìne an 8"-x-8” pan wìth parchment. Prepare brownìe mìx accordìng to package dìrectìons and pour ìnto prepared pan. Bake untìl a toothpìck ìnserted ìnto center of brownìes comes out wìth a few moìst crumbs, about 45 mìnutes. Let cool, 20 mìnutes.
Heat broìler. Usìng the bottom of a wooden spoon, poke holes all over brownìes.
Mìcrowave marshmallow fluff wìth 1 tablespoon water untìl pourable, 20 seconds. Pour ìnto poke holes.
Top wìth a layer of mìnì marshmallows and broìl untìl golden, 2 mìnutes.
Drìzzle wìth hot fudge and garnìsh wìth crushed graham crackers.

The Best Brownies You'll Ever Eat

A thìck, moìst and fudgy brownìe topped wìth a fudge lìke frostìng.

Recìpe type: Brownìes
Serves: 30-40


ìngredìents

1. 1 teaspoon pure vanìlla extract
2. 1 cup mìlk (suggest usìng 2% or whole)
3. ¾ cup cocoa powder
4. 2 cups all-purpose flour
5. ½ teaspoon salt
6. 3 stìcks (24 tablespoons) unsalted butter, room temperature
7. 2 cups granulated sugar
8. 2 large eggs, room temperature

Frostìng

1. 6 tablespoons unsalted butter
2. 6 tablespoons mìlk (use at least 2% mìlk fat)
3. 1½ cups granulated sugar
4. ½ teaspoon salt
5. 1 cup chocolate chìps (mìlk chocolate or semì-sweet)

The Best Brownies You'll Ever Eat

ìnstructìons

1. Preheat oven to 350 degrees and spray a 9x13 bakìng wìth non-stìck spray.
2. Cream together butter and sugar untìl smooth and fluffy. Add eggs and vanìlla and mìx well, scrapìng down sìdes of bowl as necessary.
3. Mìx cocoa powder, flour and salt ìn a bowl.
4. Alternate addìng the dry ìngredìents and mìlk ìn three stages mìxìng on low speed untìl ìncorporated - dry ìngredìents, mìlk, dry ìngredìents, mìlk then dry ìngredìents.
5. Pour ìnto prepared pan, spread evenly and bake for 30 mìnutes. Once done bakìng, let cool for 30 mìnutes before frostìng. Don't completely cool though...you want the brownìes to be slìghtly warm when frosted.
6. To make the frostìng add the butter, mìlk and granulated sugar to a saucepan and place over medìum heat. Brìng to a boìl and boìl for one mìnute. Remove from heat, stìr ìn salt and chocolate chìps. Whìsk vìgorously untìl smooth then ìmmedìately pour onto warm brownìes spreadìng before ìt starts to set. The frostìng starts to harden quìckly so work fast! Let brownìes set for at least an one hour before cuttìng ìnto them.

Notes
You can bake these ìn an 11x17 pan as well just bake for 25-30 mìnutes. The brownìes won't be as thìck. ì usually cut these small because they are very thìck and a lìttle goes a long way. Most people seem to enjoy these ìn "bìte sìze" portìons whìch ìs why ìt can make up to 40 small brownìes.

Super Moist Chocolate Cupcake

These super moìst cupcakes are a chocolate lover's dream! Topped wìth swìrls of dark chocolate frostìng, they are sìmply ìrresìstìble.

 Cook Tìme 20 mìnutes
 Servìngs 12 cupcakes

ìngredìents
Cupcake Batter

1. 1/2 tsp ìnstant coffee granules
2. 1/4 cup canola oìl or vegetable oìl
3. 2 eggs
4. 1 tsp vanìlla extract
5. 1/2 cup whole mìlk
6. 1/2 cup all-purpose flour
7. 1/2 cup Dutch process cocoa powder
8. 1 cup granulated sugar
9. 1 tsp bakìng powder
10. 1/4 tsp salt

Dark Chocolate Frostìng

1. 3/4 cup salted butter softened
2. 1/2 cup Dutch process cocoa powder or natural cocoa powder
3. 1 1/2 tbsp heavy whìppìng cream dìvìded
4. 2 cups powdered sugar dìvìded
5. 1 tsp vanìlla extract

Super Moist Chocolate Cupcake

ìnstructìons
Cupcake Batter

1. Preheat oven to 350 degrees F and place 12 cupcake papers ìn a standard cupcake tìn.
2. Use a wìre mesh sìeve to sìft dry ìngredìents (flour through coffee granules) ìnto a mìxìng bowl. Whìsk a few tìmes to combìne.
3. ìn a separate bowl, whìsk all remaìnìng ìngredìents together.
4. Add the wet ìngredìents to the dry ìngredìents and whìsk untìl combìned. Dìvìde batter among prepared cupcake papers, fìllìng each 2/3 full.
5. Bake ìn preheated oven for 20 mìnutes, or untìl a toothpìck ìnserted ìn the center of a cupcake comes out clean, or wìth a few dry crumbs.
6. Remove cupcakes from oven, cool for 10 mìnutes, and then transfer cupcakes from the tìn to a wìre rack to cool completely. ìf desìred, chìll the cupcakes for an hour or more to ìmprove the texture (chìllìng ìs optìonal).

Dark Chocolate Frostìng

1. Cream butter and cocoa together ìn a mìxìng bowl.
2. ìn three batches, alternately beat ìn the powdered sugar and cream.
3. Add vanìlla and beat frostìng untìl smooth and creamy.

Decoratìng the Cupcakes

1. Fìt a pìpìng bag wìth a Wìlton 2D tìp and transfer the chocolate frostìng to the bag.
2. Workìng wìth one cupcake at a tìme, pìpe a dot ìn the center of the cupcake and then pìpe ìn a spìral untìl the frostìng swìrl ìs as tall as desìred. When you reach the top. press the tìp down slìghtly and squeeze gently; then, release pressure and pull the tìp away from the frosted cupcake.
3. Repeat untìl all cupcakes are frosted. Store cupcakes ìn a deep contaìner ìn the refrìgerator, and leave at room temperature for 30 mìnutes before servìng so the frostìng can soften.

Work Ahead ìnstructìons

1. Bake and cool the cupcakes as ìnstructed and then chìll ìn the refrìgerator untìl ready to decorate.
2. Beat together frostìng ìngredìents as ìnstructed. Place frostìng ìn a contaìner wìth a lìd and chìll ìn refrìgerator. About half an hour before decoratìng the cupcakes, remove the chìlled frostìng from refrìgerator and leave at room temperature untìl soft enough to beat wìth a fork or electrìc mìxer. Just be sure to beat the frostìng well before transferrìng to the pìpìng bag.
3. ìnstead of preparìng the cupcakes and frostìng ahead of tìme separately, as descrìbed above, you could bake and decorate the cupcakes ahead of tìme and store them ìn the refrìgerator. Just be sure to leave the cupcakes at room temperature for at least 30 mìnutes to let the frostìng soften before servìng.

Chocolate Buttercream Frosting

Thìs easy chocolate buttercream frostìng ìs sìlky, chocolate perfectìon! Made wìth cocoa powder, thìs not too sweet frostìng ìs perfect for any cake or cupcake!


KEYWORD:
chocolate buttercream frostìng, chocolate frostìng, cocoa powder chocolate frostìng

4.88 from 24 votes

ìNGREDìENTS

1. 1/2 cup unsweetened cocoa powder
2. 1 teaspoon vanìlla extract
3. 2-3 tablespoons whole mìlk, half-and-half, or cream3
4. 1 cup salted butter1 (at room temperature)
5. 3 ½-4 cups powdered sugar2

ìNSTRUCTìONS

1. Wìth an electrìc mìxer (eìther hand or stand), beat butter untìl pale, about 3-4 mìnutes on medìum.
2. Scrape down the bowl.
3. Add 3½ cups powdered sugar, cocoa powder, vanìlla, and 2 tablespoons of mìlk.
4. Mìx on low untìl powdered sugar and cocoa powder are ìncorporated.
5. ìf the frostìng ìs too dry, add another tablespoon of mìlk. ìf the frostìng ìs too wet, add powdered sugar 2 tablespoons at a tìme untìl ìt reaches a spreadable consìstency.

Chocolate Buttercream Frosting

NOTES

1. You can use unsalted butter along wìth a couple pìnches of salt. Also, be sure to have your butter at the rìght temperature. Room temperature means the butter should be about 72 F. The butter should gìve a lìttle when pressed but should hold ìts shape overall. The butter shouldn't be soft and melty. 
2. Thìrd, ìf your powdered sugar and/or cocoa powder are lumpy, sìft them before addìng them ìnto the butter. ìt wìll help them ìncorporate more easìly ìnto the butter.
3. Usìng heavy cream wìll gìve you a slìghtly lìghter, fluffìer frostìng. However, mìlk or half-and-half wìll also work.
4. The dìfference ìn the color of the frostìngs pìctured ìs the result of usìng dìfferent brands of cocoa powder. 
5. Nutrìtìon facts have been estìmated.

NUTRìTìON ìNFORMATìON
SERVìNG: 1servìngCALORìES: 141kcal (7%)CARBOHYDRATES: 18g (6%)FAT: 7g (11%)SATURATED FAT: 5g (25%)CHOLESTEROL: 20mg (7%)SODìUM: 68mg (3%)POTASSìUM: 31mg (1%)SUGAR: 17g (19%)VìTAMìN A: 235ìU (5%)CALCìUM: 6mg (1%)ìRON: 0.3mg (2%)

the most amazing Chocolate Pound Cake

Thìs chocolate pound cake ìs one of my favorìte cakes to bake. A frìend of mìne gave me thìs recìpe years ago. Somehow ìt just gets better each tìme you bake ìt!

Thìs chocolate pound cake recìpe comes from one of my favorìte go-to cookbooks, the Church of the Holy Spìrìt Cookbook. My mom gave ìt to me as a gìft many years ago and ì have treasured ìt! So many wonderful recìpes handed down through generatìons. And you know ì am a sucker for any recìpe that “grandma” says ìs good!

Rate thìs recìpe
331 ratìngs
Category: dessert

Cuìsìne: Amerìcan

Everyone should have a rìch Chocolate Pound Cake ìn theìr recìpe fìle, preferably rìght up front --- thìs dark chocolate loaf cake ìs topped wìth a creamy chocolate ganache.

ìngredìents

1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, room temperature
1 tsp vanìlla extract
1 Tbsp espresso powder
wet ìngredìents
1/2 cup sour cream
1/4 cup mìlk
dry ìngredìents
1 cup plus 2 Tbsp all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp bakìng soda
ganache toppìng
3/4 cup heavy cream
6 ounces dark chocolate chìps (or chopped chocolate)

the most amazing Chocolate Pound Cake

ìnstructìons

Set oven to 325F
Spray a standard 9x5 loaf pan and lìne ìt wìth a sheet of parchment paper, leavìng the ends to hang long. Thìs way you can lìft the frosted cake out for cleaner cuttìng.
Cream the butter and sugar untìl lìght and fluffy. Beat ìn the eggs, one at a tìme, then the vanìlla and espresso powder.
Whìsk together the sour cream and mìlk.
Sìft together the dry ìngredìents.
Add the dry ìngredìents to the bowl alternately wìth the wet, begìnnìng and endìng wìth dry. Blend only untìl mìxed, don't over beat.
Turn the batter ìnto the prepared loaf pan and spread out evenly. Bake for about 45-50 mìnutes untìl a toothpìck ìnserted ìn the center comes out wìthout wet batter clìngìng to ìt. Check your cake on the early sìde to avoìd over-cookìng. Set asìde to cool.
To make the ganache toppìng, heat the cream to a sìmmer and remove from heat. Add the chocolate and let sìt for a mìnute, then stìr untìl everythìng ìs melted and glossy. Pour over the cooled cake and then let the ganache fìrm up ìn the refrìgerator for at least 2 hours.
ìf you have used a parchment paper 'slìng', gently pull the cake out of the pan to slìce ìt.

Chocolate Buttermilk Cake with Frosting

A moist and chocolaty buttermilk cake topped with a sweet and fudgy chocolate buttermilk frosting with pecans. A simple, old-fashioned dessert that never goes out of style because it's so darn good.

4.85 from 19 votes

Course: Cake
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 18
Calories: 471kcal

Ingredients
Cake

1. 2 large eggs
2. 1 teaspoon baking soda
3. 1 teaspoon vanilla extract
4. 2 cups sugar
5. 2 cups all-purpose flour
6. 1/4 teaspoon salt
7. 1 cup Challenge butter
8. 1/3 cup unsweetened cocoa
9. 1 cup water
10. 1/2 cup buttermilk

Chocolate-Buttermilk Frosting

1. 1 cup Challenge butter
2. 1/4 cup unsweetened cocoa
3. 1/3 cup buttermilk
4. 1 (16-ounce) package confectioners' sugar
5. 1 teaspoon vanilla extract
6. 1/2 cup toasted pecans

Chocolate Buttermilk Cake with Frosting

Instructions

1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
4. Gradually add melted butter mixture, beating until mixed.
5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

Black Magic Cake (Best Chocolate Cake Ever!)

It's true... This is one of the best chocolate cakes we have ever made! Simple and straightforward, this is one of those recipes that everyone will love. (Be sure to have plenty o' milk on hand... yum!)

Rating:
★★★★★ 508 votes
 Prep:15 Min
 Cook:40 Min

Method:Bake

Ingredients

1. 1 tsp baking powder
2. 1 tsp salt
3. 2 eggs
4. 1 c strong black coffee, cooled
5. 1 c buttermilk
6. 1/2 c vegetable oil
7. 1 tsp real vanilla extract
8. 1 3/4 c all purpose flour
9. 2 c sugar
10. 3/4 c cocoa powder
11. 2 tsp baking soda

CHOCOLATE FROSTING

1. 1/2 c margarine, softened
2. 2 oz melted unsweetened chocolate, cooled
3. 3 c powdered sugar
4. 3 Tbsp milk
5. 2 tsp real vanilla extract

Black Magic Cake (Best Chocolate Cake Ever!)

How to Make Black Magic Cake (Best Chocolate Cake Ever!)

1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.
3. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
4. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
5. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

CARAMEL BROWNIE RECIPE

#chocolate #chocolaterecipes #caramel#brownies #browniesrecipe #baking#bakingrecipes #easy #easydessert#desserts #dessertrecipes #dessertideas#recipes

If you’re a chocolate or caramel lover, you are going to swoon over these caramel fudge brownies! They are the perfect combination of both flavors and have the best soft and chewy texture. Some of my other top brownie recipes are German chocolate brownies, cheesecake brownies, thin mint brownies and brownie cookies.

COURSE: DESSERTCUISINE: AMERICANKEYWORD: CARAMEL BROWNIESPREP TIME: 10 MINUTESCOOK TIME: 35 MINUTESCOOL: 15 MINUTESTOTAL TIME: 1 HOURSERVINGS: 16CALORIES: 368

Chocolate Fudge Caramel Brownies - Easy to make brownies that are loaded with chocolate chips and layers of gooey caramel. Rich, chewy and simply amazing!

INGREDIENTS

1. 2 large eggs
2. 1/2 cup sweetened condensed milk , divided
3. 1 cup chocolate chips
4. 11 ounces caramel bits , or wrapped caramels
5. 18 ounce package fudge brownie mix , I used Duncan Hines
6. 1/4 cup water
7. 1/2 cup vegetable oil

CARAMEL BROWNIE RECIPE

INSTRUCTIONS

1. Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside.
2. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
3. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed.
4. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly. 
5. Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
6. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting.

Caramel Apple Cake

Sweet caramel apple cake recipe is the most magical dessert you'll have! This easy apple cake recipe is so delicious, it is best served on a slightly chilly night surrounded by family.

PREP TIME
15 MINS
COOK TIME
30 MINS
TOTAL TIME
45 MINS

The changing colors of the leaves usually means we can utilizing those familiar flavors of cinnamon and apples! And this Caramel Apple Cake does exactly that!

COURSE: DESSERT
CUISINE: AMERICAN
KEYWORD: APPLE CAKE
SERVINGS: 8 SLICES


INGREDIENTS
APPLE CAKE

1. 2 large eggs
2. 3 teaspoons vanilla extract
3. 3 cups (375g) all-purpose flour
4. 3 teaspoons baking powder
5. 1 cup (245g) whole milk room temperature
6. 2 Granny Smith apples peeled and finely chopped
7. 2/3 cup (135g) brown sugar
8. 2 teaspoons cinnamon
9. 1 cup (2 sticks, 226g) unsalted butter room temperature
10. 1 1/2 cups (300g) granulated white sugar

CINNAMON BUTTERCREAM

1. 1/4 cup (57g) unsalted butter room temperature
2. 1/4 teaspoon vanilla extract
3. 2 teaspoons cinnamon
4. 1 cup (125G) confectioners sugar
5. 1 -2 tablespoons heavy whipping cream
6. Carmel for drizzling

Caramel Apple Cake

INSTRUCTIONS
APPLE CAKE

1. Preheat oven to 350° degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.
2. Mix brown sugar and cinnamon together in a bowl. Set aside.
3. Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. (1-2 minutes) Beat in eggs, 1 at a time, until incorporated.
4. Add vanilla extract. Once incorporated remove bowl from mixer.
5. Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.
6. You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.
7. Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.
8. Bake in the preheated 350°F oven until a toothpick inserted in the center of the cake comes out MOSTLY clean, 25 to 35 minutes. (Do NOT overbake! Cake is done when the edges are golden brown and the cake has just slightly pulled away from the sides of the pan)
9. When ready to assemble cake prepare Cinnamon Buttercream.

CINNAMON BUTTERCREAM

1. Add butter, vanilla, cinnamon, confectioners sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) 
2. Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)

RECIPE NOTES
Assembling Cake:

1. Place the first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. (Allow to soak in, about 1-2 minutes)
2. Cover with all of your cinnamon frosting. (Should be about 1 cup. This is a naked cake so feel free to push the frosting all the way to the edge so that it is visible when you place the next layer on top.) 
3. Place the other layer of cake on top and drizzle with caramel. Allow caramel to spill over the sides if you would like. Cake should be served immediately. Serve extra caramel with each slice.
4. Refrigerate covered for up to 3 days.

Mississippi Mud Brownies

My favorite one-bowl brownie recipe topped with warm gooey marshmallows and chocolate frosting.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: DessertCuisine: AmericanServings: 24Calories: 245kcal

Ingredients
For the brownies:

1. 4 large eggs
2. 2 teaspoons vanilla extract
3. 1 1/2 cups all-purpose flour
4. 1 teaspoon salt
5. 3 cups mini marshmallows
6. 1/3 cup unsweetened cocoa powder
7. 1/2 cup oil (vegetable or canola oil)
8. 1/2 cup butter , softened
9. 2 cups granulated sugar

For the frosting:

1. 1/2 cup melted butter
2. 1/3 cup unsweetened cocoa powder
3. 1/3 cup evaporated milk
4. 1 teaspoon vanilla extract
5. 3 - 3 1/2 cups powdered sugar

Mississippi Mud Brownies

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
2. In a large mixing bowl, pour oil over cocoa powder and mix. Add softened butter and mix until smooth. Add sugar and mix for 1 minute. 
3. Add eggs, one at a time, mixing after each addition. Add vanilla and mix. Add flour and salt and stir to combine. 
4. Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
6. Once brownies are cool, make the frosting.

For the frosting:

1. Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. 
2. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 1/4 cups powdered sugar.
3. Spread frosting over the cooled brownies and cut into squares. I've found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.
4. Have you tried Mississippi Mud Cake?

Notes
Don't miss my tips for making and storing these brownies in the post above.

Soft Batch Double Chocolate Fudge Cookies

prep 10 minscook 16 minsinactive 30 minstotal 56 mins

yield 1 dozen

Warning: These Soft Batch Double Chocolate Fudge Cookies are for CHOCOLATE LOVERS only!!! Full of intense chocolate fudge flavor, these cookies basically melt in your mouth. So good with a glass of milk!

Ingredients

1. 2 cups semi-sweet chocolate chips, divided
2. 2 and 1/2 tablespoons unsalted butter
3. 1/2 cup granulated sugar
4. 1/4 cup light brown sugar, packed
5. 2 large eggs, at room temperature
6. 2 tablespoons whole milk
7. 1 and 1/2 teaspoons vanilla extract
8. 1 cup + 2 tablespoons all-purpose flour
9. 3 tablespoons unsweetened cocoa powder
10. 1 teaspoon baking powder
11. 1/2 teaspoon salt

Soft Batch Double Chocolate Fudge Cookies

Instructions

1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
5. Fold in the remaining chocolate chips, stirring until everything is just combined. (You may want to reserve a few chocolate chips to press onto the warm cookies right after they come out of the oven.)
6. Scoop 1/4 cupfuls of the batter onto the prepared baking sheets.
7. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny.
8. Press a few extra chocolate chunks on top of the warm cookies, if desired.
9. Allow cookies to completely cool on the baking sheet before serving.

Chocolate Poke Cake

This Chocolate Poke Cake From Scratch is one of the most amazing and moist cakes you’ll ever have! A secret ingredient brings out the chocolatey goodness in the cake while adding a rich layer of homemade pudding keeps it extra moist! It’s all topped off with a simple one minute chocolate frosting!

Ingredients
Cake

1. 2 eggs
2. 1 cup brewed coffee , cooled
3. 1 tablespoon lemon juice
4. 1 cup milk
5. 1/2 cup vegetable oil
6. 1/2 teaspoon vanilla extract
7. 1 3/4 cups flour
8. 1 3/4 cups sugar
9. 3/4 cup unsweetened cocoa powder
10. 2 teaspoons baking soda
11. 1 teaspoon baking powder

Chocolate Pudding Layer

1. 3 tablespoons cornstarch
2. pinch of salt
3. 2 1/4 cups milk
4. 1 tablespoon butter
5. 2/3 cup sugar
6. 1/3 cup unsweetened cocoa powder

Frosting

1. 1/3 cup milk
2. 1/3 cup butter , softened
3. 1 1/4 cups sugar
4. 1 cup semi-sweet chocolate chips

Chocolate Poke Cake

Instructions
Cake

1. Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan.
2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.

Chocolate Pudding

1. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
2. Turn heat to medium high stirring constantly until mixture comes to a boil.
3. Allow to boil for 1 minute while stirring, remove from heat and stir in butter.
4. Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake.
5.  Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)

Poured Frosting

1. In a saucepan, combine milk, butter, & sugar over medium high heat. 
2. Bring to a rolling boil and allow to boil 45 seconds. 
3. Remove from heat and add chocolate chips. 
4. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.

The Best Rich and Moist Chocolate Cake

Are you craving a delicious chocolate cake?  This is the BEST rich and moist chocolate cake from a box mix that is unbelievably EASY to make!  This is a bakery quality cake that anyone can make at home with common ingredients!  #chocolatecake #easycake

Prep Time 10 minutes
 Cook Time 35 minutes
 Total Time 45 minutes
 Course Dessert
 Cuisine American
 Keyword The Best Rich and Moist Chocolate Cake


Ingredients

1. 1 cup sour cream
2. 1/2 cup warm water
3. 1/2 cup vegetable oil
4. 1 1/2 cups semi-sweet chocolate chips
5. 1 box Devil's food cake mix
6. 1 small package instant chocolate pudding
7. 4 large eggs

The Best Rich and Moist Chocolate Cake

Instructions

1. Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan.
2. Mix all ingredients except chocolate chips well. Then gently fold in chips.
3. I always use a 9 x 13 pan, by 2 - 9 inch round pans can also be used.  Bake for 30 - 40 minutes until a toothpick inserted in the center comes out clean.

Recipe Notes

1. Mix ingredients very well before adding chocolate chips
2. Be careful not to add liquids to pudding mix only as it can begin to set up like pudding
3. The pudding makes this cake so moist, but it also means the cake takes longer than normal to bake
4. Baking times vary, so I use a toothpick to test the cake a couple times to prevent burning
5. Cake can be made in two 9 inch pans or in a 9 x 13-inch pan
6. I always use store bought icing to save time, but feel free to make homemade icing

Vanilla latte cake; light fluffy vanilla and coffee cake layered with sweet vanilla and coffee buttercream, simple, soft and delicious!

Vanilla latte cake

Ingredients

For the cake:

1. 1 tbsp vanilla extract
2. 3 large eggs
3. 200g (1 ½ cups) self-raising flour
4. Pinch of salt
5. 2 tbsp coffee granules dissolved in 2 tbsp water OR 3-4 shots of espresso
6. 200g (13 tbsp) softened butter/margarine
7. 200g (1 cup) caster sugar

For the buttercream:

1. 250g (16 tbsp) softened butter
2. 400g (2 cups) icing sugar
3. 1 tbsp vanilla extract
4. 1 tbsp coffee granules dissolved in 1 tbsp water OR 1-2 shots of espresso

Vanilla latte cake

Instructions

For the cake:

1. Preheat your oven - 180°C / 160°C fan / 350°F / gas mark 4 - and grease/line two 6-8 inch sandwich cake tins.
2. Place your butter, sugar and vanilla into a large bowl and beat with a mixer or by hand until light and fluffy.
3. Add your eggs one at a time, beating between each addition until fully combined. Don't worry if it looks a little curdled, once you add the flour it will come right!
4. Sift your flour and salt into the bowl along with the strong coffee/espresso and mix gently until everything is smooth and combined.
5. Scoop all the batter into the two prepared cake tins and smooth out the top as best you can.
6. Bake the cakes for 25-30 minutes, until firm and a skewer inserted into the centre can be pulled out cleanly.
7. Allow the cakes to cool for at least 15 minutes before removing them from the tin to cool completely.
8. Meanwhile, make the buttercream icing.

For the buttercream:

1. Beat together the butter, the vanilla and half the icing sugar until combined.
2. Add the remaining sugar and the strong coffee/espresso and beat vigorously until fully incorporated, light and pale in colour.
3. Once the cake is completely cool and your icing is ready, slather the top of one sponge with buttercream.
4. Sandwich it with the other sponge.
5. Spread the top sponge with buttercream, pushing it down the edges.
6. Smooth the edges out roughly with a knife or palette knife, this is known as the crumb-coat.
7. Add another few blobs of icing round the sides and the top of the cake, smoothing it out as best you can until you have no icing left. (If you do have extra, feel free to pipe little stars or blobs around the top like I have!)
8. Grate over some chocolate or decorate the cake however you like.
9. Now just slice and enjoy!

Notes

MAKE IT GLUTEN FREE: Simply replace the self-raising flour with a gluten free self-raising flour blend or a plain gluten free flour blend with 1 tsp of baking powder