I Am Baker

rich chocolate truffle pie

Have you noticed I am doing a week of No-Bake desserts?  It’s so gloriously warm/hot/cold here that I have not wanted to turn on my oven.

Rich Chocolate Truffle Pie!

 

(Cold only at night, it was 57 the other night!  But other than that I am LOVING the weather.)

Rich Chocolate Truffle Pie!

 

Now I know this is a chocolate pie, but I promise there is no oven involved.

It’s all glorious chocolate.   With a fabulous shortbread crust and smooth homemade whipped cream of course.

Rich Chocolate Truffle Pie!

 

My husband said it was “too rich” and “too chocolately” and I was all, “Who are you?  We don’t say such things in this house!”

And he was all, “Are there any Strawberry Shortcake Cups left?”

And I said, “Shame on you!  This is CHOCOLATE!”

And he looked at me in disbelief. “I don’t LIKE chocolate.”

I cried, “I feel like I don’t even KNOW YOU!”

Rich Chocolate Truffle Pie!

 

And with that a part of me died.

But then I realized that there is more for me so WOO HOO!

Game on.

rich chocolate truffle pie

Ingredients

  • 12 ounces semisweet chocolate chips
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup sifted confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1 (9 inch) prepared shortbread pie crust
  • Optional: Whipped cream for top of pie and extra shortbread cookies to sprinkle.

Instructions

  1. In microwave dish combine chocolate chips and 3/4 cup of the heavy cream.
  2. Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth.
  3. Cool to room temperature.
  4. Stir in sugar & vanilla. Set aside.
  5. In a stand mixer, beat the remaining cream until soft peaks form (3-5 minutes). Remove bowl from stand mixer and fold in chocolate mixture, 1/3 at a time. Carefully spoon into crust.
  6. Refrigerate at least 8 hours before serving.
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Slightly adapted from allrecipes.com

If you want to make your shortbread crust from scratch you can use this shortbread cookie crust recipe, and I do recommend using Walkers.  There is just no comparison in rich buttery flavor.

Rich Chocolate Truffle Pie!

 

Did I mention that I got this whole pie to myself?  And it was still gone in 2 days.  **shame spiral**

Check out my other No-Bake desserts!

Strawberry "Shortcake" Mousse in a Cup! Easy no-bake dessert!

 Strawberry Shortcake Mousse Cups

Snickers Special-K Bars!

 Snickers Special-K Bars (these are now illegal in 48 states)

Neapolitan Cheesecake! Vanilla, strawberry and chocolate no-bake cheesecake!

Neapolitan Cheeseake

cake-res

And my new book, Surprise-Inside Cakes!

I Am Baker

snickers special-k bars

I win the internet.

Snickers Special-K Bars!

 

I was going to tell you that, post a few pictures and a recipe and be done with it.  Cause I mean, hello.  I won.  Game over.

But then I thought you might want to know why I won.

But that would mean telling you all about these, and they wouldn’t be my little secret anymore.  And people might judge me that I made a dessert with 47 snickers bars in it.  And then added butter.  And sugar.  Cause apparently that’s bad or something.

Snickers Special-K Bars!

 

These are Special K bars covered in Snickers Frosting.

Frosting.

Made of Snickers bars.

Melted down Snickers bars.

Yes, I totally went there.

Snickers Special-K Bars!

But that wasn’t it!

I then chopped up an entire bag of the snack size bars and sprinkled them on top as if they were the magical happy tears from rainbow colored unicorns and each precious chunk was saving a Dalmatian puppy from being turned into a coat.

Then I brought one to my husband and made him eat it.  We just looked at each other.  No words were necessary.

Then my daughter came in and said, “Those look weird.”  And I laughed and laughed and crazy eyed laughed and said,

“You have no idea what you are saying child!  Just back away.  Don’t look into them too long or they will bewitch you with rainbows and love.  Slowly, just turn around and then run as fast as you can!  Run I tell you!”

She gave me a weird look and went back to playing My Little Ponies on her ipad.   Even though I forbid her playing that game.  Dang those ponies are sassy!

Snickers Special-K Bars!

snickers special-k bars

Ingredients

  • 1 cup white sugar
  • 1 cup light corn syrup
  • 1 1/2 cups peanut butter
  • 7 cups Special K cereal
  • Frosting
  • 3 full size Snickers bars
  • 1 stick butter, room temperature
  • 2-2 1/2 cups confectioners sugar
  • 1/2 cup milk
  • 1 bag fun size Snickers, each bar chopped into at least five pieces

Instructions

  1. Prepare a 9 x 13 inch pan. (I spray my pan then line it with parchment paper)
  2. In a large sauce pan, combine sugar and light corn syrup and cook over medium heat until boiling. Stir in peanut butter until smooth.
  3. Remove from heat and stir in the cereal. Pat the cereal mixture into the prepared pan.
  4. Frosting
  5. Melt three full size Snickers bars with 1 stick butter in a saucepan over very low heat. (about five minutes) Once melted, remove from heat and add confectioners sugar then the milk.
  6. Pour warm frosting over bars and sprinkle chopped Snickers bars over frosting, allow to set for at least 3 hours.
  7. (You can refrigerate to set quicker, but let bars come to room temperature before serving.)
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The Special K Bars recipe was adapted from allrecipes.com and the frosting was adapted from The Pioneer Woman.

Snickers Special-K Bars!

 

Immediately after making these and sampling just a bit I packaged everything up to be given away.  They MUST BE GIVEN AWAY.  Or you will eat them ALL.

And you will curse me and thank me and proclaim yourself THE WINNER OF THE INTERNET.

Just trust me.

I Am Baker

BEST Ever Chocolate Chocolate Chip Cookies

There is a reason I can say that.  These cookies are adapted from the New York Times BEST Chocolate Chip Cookie recipe.  With a few simple modifications, the recipe turned into a Chocolate Chocolate Chip Cookie!

New York Times rated Best Chocolate Chocolate Chip Cookie!

Well, its actually a chocolate, chocolate, white chocolate chip cookie, but that is just a bit redundant don’t you think?

To which my husband would say, “No.  It is an accurate representation of the ingredients, redundant is excessive use of, or not useful.”

To which I say, “Shut up.  No cookies for you.”

Then he takes one anyway and smacks me on the behind.

Then I punch him in the arm.

The end.

Chocolate Chocolate Chip Cookies!

Chocolate Chocolate Chip Cookies

Ingredients

  • 1 cup (6 ounces) good quality semi-sweet chocolate, chopped finely
  • 2 tablespoons butter
  • 2 cups cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 heaping cup (8 ounces) granulated
  • sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate, chopped (chips are fine)
  • 1 cup white chocolate chips

Instructions

  1. Place 1 cup semi-sweet chocolate finely chopped (or chips) in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
  2. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  3. Using a mixer with a paddle attachment, cream room temperature butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time.
  4. Slowly add in melted (and slightly cooled) chocolate and vanilla.
  5. With mixer on low speed, add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.
  6. Refrigerate dough for 24-36 hours. (Do not skip this step!)
  7. When ready to bake, preheat oven to 350. (325 convection)
  8. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes. Do not over bake. Slightly gooey centers is the best way to eat!
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Chocolate Chocolate Chip Cookie!

We loved all the different layers of flavor in these cookies.

One thing I recommend:  DO NOT SKIP THE REFRIGERATION TIME!  I know it adds a day to the process, but it is worth it.  Also, the dough is yummy so you can snack on that if you are insanely patient like me.

Don’t skip the salt either.  It really makes a difference.

Chocolate Chocolate Chip Cookies based on the NYTimes Best Recipe!

 

Hope you enjoy these!

I Am Baker

chocolate ooey gooey cake

I just posted the buttery Ooey Gooey Butter Cake a couple days ago.  The recipe was so fascinating to me that I immediately had to make it in chocolate!

Chocolate Ooey Gooey Cake #cake #chocolate

 

While I really enjoyed this chocolatey richness of this dessert, I think “taste wise” the same results can be achieved by simply making brownies or a rich chocolate cake.  However, I will happily taste-test my theory a few more times.

Chocolate Ooey Gooey Butter Cake #chocolate #cake

 

One thing I do absolutely love about this dessert is the texture.  The thin top layer of delicate chocolate flakiness resting precariously over the ooey gooey molten cocoa flavored lava lusciousness is pretty darn amazing. They battle it out in your mouth, the sweet rich velvet like cake and the crispy top layer of crust.  Just to be clear, there are no losers in that battle.

 

This recipe is just barely adapted from Food Network.

chocolate ooey gooey cake

Ingredients

  • 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
  • 1 (18.25-ounce) package chocolate cake mix
  • 1 egg, plus 2 eggs
  • 1 (8-ounce) package cream cheese, softened
  • 3 to 4 tablespoons cocoa powder
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Heat oven to 350 degrees (325 convection) and prepare and 9-inch round cake pan.
  2. Combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat the mixture into prepared cake pan and set aside.
  3. In a stand mixer on medium speed, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder.
  4. Lower the speed of the mixer and add the powdered sugar. Mix until everything is well combined. Slowly add the remaining 1 stick of melted butter and vanilla and continue to beat the mixture until smooth.
  5. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
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Chocolate Ooey Gooey Butter Cake #chocolate #cake

 

Many wise readers informed me on the Ooey Gooey Butter cake that there are many, many different flavors you can try.

I just want you to know, I am willing to sacrifice time and resources to sample every single one of them.  I do it all for you. ;)

I Am Baker

chocolate chip pancakes with chocolate butter glaze

I made a mini-resolution to myself.  Start getting real on my blog.

Which is weird because no one told me to stop being real, but I have been slowly morphing into “safe” mode.  Just get by.  Don’t ruffle feathers.  Not consciously mind you, I think it was a subconscious act of preservation.  Blogging ain’t for the weak ya’all.

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

So I normally wouldn’t post this recipe.  It’s just too… indulgent.  Too weird.  I mean… chocolate buttery sugary GLAZE poured over chocolate pancakes?

Insanity.

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

 

But my all time favorite way to eat pancakes is with butter.  Lots and lots of butter.  Syrup I can give or take… but butter is a must.

So, I melted some butter.  Added some chocolate chips.  Then some sugar.

And it was sweet and fabulous.  But I needed a hint of bitter in there, to heighten the sweetness of the glaze even more, so I added raspberries.

Perfection.

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

 

I have not specified the fruit in this recipe at all, but I highly recommend adding something with a bit of acidity in it, or at the very least a fruit with a little tang.  Oranges would be ah-mazing, lemon, some apples, some blueberries or blackberries.  You can really (and you really should) test to your hearts content.

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

chocolate chip pancakes with chocolate butter glaze

Ingredients

  • 3 cups all-purpose flour, stirred or sifted before measuring
  • 2 tablespoons baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 2 cups milk
  • 1/4 cup melted butter
  • 1/4-1/2 cup mini chocolate chips
  • Chocolate Glaze
  • 1/4 cup butter
  • 1 tablespoon mini chocolate chips
  • 2 tablespoons confectioners sugar

Instructions

  1. Sift together flour, baking powder, sugar, and salt. (Do not skip this step! You do not want lumpy pancakes.)
  2. In a separate bowl, whisk together the eggs and milk; add to flour mixture, stirring only until smooth.
  3. Add in melted butter. If the batter seems too thick to pour, add a little more milk.
  4. Lastly, add in mini chocolate chips. I prefer less, but you can add as many as you prefer.
  5. Cook on a hot griddle (about 300 degrees).
  6. Recipe serves 8.
  7. Chocolate Glaze
  8. Melt butter in microwave safe container, a small bowl works well.
  9. Immediately after melting butter, add in mini chocolate chips and stir until mostly melted.
  10. Add in sugar and stir until incorporated.
  11. Serve immediately. As the butter returns to room temperature the glaze will harden, simply re-heat to reach liquid again.
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Chocolate Chip Pancakes with Chocolatey Butter Glaze and Raspberries! #breakfast #pancakes #chocolate #bestpancakes

 

I prefer my chocolate chip pancakes to have less chocolate chips.  Sounds weird, but I love pancakes so much, I like to be able to taste them!  When you have too many chocolate chips the only thing you can taste is chocolate.  (I know, I know, it’s like I have lost my mind.)

The glaze for these pancakes is really, really focused on the butter flavor.  There is that hint of chocolate and sweet, but (as I mentioned above) really wanted to make sure the buttery deliciousness I crave was dominant.  If you wanted to use syrup instead that would work great too!

I Am Baker

homemade yellow cake mix

Did you know I bake lots of cakes?  Like, lots and lots of lots of cakes?  I had a homemade white cake recipe that I love, but have been on the search for a good yellow cake recipe.

Homemade Yellow Cake Mix

 

There are a couple reasons that I finally ended up in this recipe.

#1 Its a one-bowl recipe.

#2 It uses whole eggs, not 8 egg yolks.

Oh, and one more.

Its yummy.

Homemade Yellow Cake Mix

 

homemade yellow cake mix

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups milk
  • 1/8 cup vegetable oil
  • 1 stick butter, softened
  • 1 tbsp vanilla extract
  • 3 large eggs

Instructions

  1. Measure flour into quart size mason jar.
  2. Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit)
  3. When ready to prepare cake batter:
  4. Place softened butter into stand mixer and mix on medium for 1-2 minutes.
  5. Place dry ingredients into stand mixer and combine with butter for 30 seconds.
  6. Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
  7. Pour batter into prepare pans. Bake at 350. For 9-inch pans its 20-25 minutes. For cupcakes start checking around 15 minutes. Cool before frosting.
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Homemade Yellow Cake Mix

 

Making a homemade cake mix is so cheap and easy and the best of all worlds when it happens to be super delicious.

I couldn’t help but pair it with a rich chocolate buttercream, as that is my favorite combination.  (What is your favorite frosting with yellow cake?)

If you want to give this for a gift (I would LOVE this as a gift!) simply print out the ‘wet’ ingredients and the directions and attach to the jar.  Be sure to add some instructions though.  Something like, “After cake is cooled call me and I will be right over.”

Or something like that. :)

Here is the Homemade White Cake Mix we love!

I Am Baker

Red Velvet Chocolate Milk

So I posted a picture on Instagram and asked people what they thought of Red Velvet Chocolate Milk.  Based on the picture I posted (darn my love of filters) , 99.99999% of them said NO.  No.  Not ever.  Just… no.

Based on that awesome response you would think that I would scrap the recipe huh?

Red Velvet Chocolate Milk

 

I just couldn’t.  It was too fun and the kids were totally enthralled by it and it was a special occasion and I promise I will only make it once a year and never ever make anything with red food coloring in it ever again.

That last part is a lie.  #justsayin

Red Velvet Chocolate Milk

 

You can see that this is more pink than red, and I am ok with that in this case.  Since the red color is achieved primarily through the gel food coloring, I think it’s ok to skimp.

Red Velvet Chocolate Milk

Ingredients

  • 1 cup milk
  • 1 tbsp powdered sugar
  • 2 tsp unsweetened cocoa
  • 1/4 tsp vinegar
  • 3 drops red food coloring (more or less depending on your tastes)

Instructions

  1. Place all ingredients in a blender and mix for about 1 minute.
  2. Serve immediately.
  3. The cocoa will start to separate from the milk right away, so I do not recommend storing. If you do chose to prepare ahead of time, just put in the blender for 15 seconds prior to serving.
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Red Velvet Chocolate Milk

 

With the addition on the vinegar, I think this really does taste like red velvet.  And if you wanted to make it healthier you could use India Tree all natural food coloring.  Switching out the ingredients for all organic would be even better.

I liked this drink and really like the suggestion of making it into a milkshake.  Just need to head to the store and get some ice cream!

My BEST Homemade Chocolate Milk is always a good way to go if you like traditional yumminess. :)

I Am Baker

New Years Eve Crack

Its safe to say that I am addicted.  Ever since I made Halloween Crack I have been thinking (dreaming) of making it again.

New Years Eve Saltine Candy (Crack)

 

If you can eat just one piece and walk away then I want you to teach me your ways oh wise one.

The rich buttery caramel over crispy crackers and then covered in chocolate is just about enough to do me under.

New Years Eve Saltine Candy (crack)

 

New Years Eve Crack

Ingredients

  • Approximately 1 1/2 sleeves of saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup packed brown sugar
  • 1 1/2 cups chocolate chips
  • 1/4 cup of holiday inspired sprinkles

Instructions

  1. Heat the oven to 425 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  2. Arrange the crackers salt side down in a single layer on the baking sheet.
  3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (about 3-5 minutes) Remove from heat and carefully pour the sugar-butter mixture over the crackers on the baking sheet.
  4. Bake the toffee crackers at 425 degrees for 3-5 minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven.
  5. Immediately sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula to spread the melted chocolate over the entire surface of the toffee as evenly as possible.
  6. Cover with holiday inspired sprinkles.
  7. Freeze the pan for about 30 minutes. Once set, break into small uneven pieces by hand. Store uneaten saltine toffee in an airtight container for up to a week.
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New Years Eve Saltine Candy (crack)

 

To make it socially acceptable for me to be making this I added some gold sprinkles.  You know, because if I make it seasonal its not just considered binge eating.  Right?

The sprinkles are easily found at most grocery stores, but you can order online as well.

This stuff is addictive.  Don’t say I didn’t warn you!  And be sure to invite me over for quality sampling.

I Am Baker

The Perfect Chocolate Cake

It occurred to me that there are three things I have not done.

1. Updated the Best Chocolate Cake recipe.

2. Shared the perfect Chocolate Buttercream recipe.

3. Made a Chocolate Rose Cake.

The Perfect Chocolate Cake Recipe and Perfect Chocolate Buttercream

Well, I will remedy those three issues all in one post!

I have made no less than 56, 743 rose cakes in the last 2 years and NOT ONE has been all chocolate!

What to the what?  Insanity.

The Best Ever Chocolate Cake and Best Ever Chocolate Buttercream

This best ever chocolate cake recipe was originally published on my blog in 2010 and is from The Barefoot Contessa who adapted it from Hershey’s.

The Perfect Chocolate Cake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee (I use decaf)

Instructions

  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
  4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  5. (I prepared my cakes in two 8in round cake pans then divided each layer after they had cooled to create four layers)
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The Perfect Chocolate Cake and Best Chocolate Buttercream #chocolatecake #cake #buttercream

The Perfect Chocolate Buttercream Frosting

Ingredients

  • 2 cups unsalted butter (4 sticks) at room temp.
  • 7½ cups powdered sugar (or one 2lb bag)
  • 1 cup good quality cocoa powder
  • 1 teaspoon table salt
  • 1 tablespoon vanilla extract
  • 1/2 cup whole milk or heavy cream

Instructions

  1. ***THIS RECIPE IS FOR A CHOCOLATE BUTTERCREAM ROSE CAKE. You may need to halve this recipe if you are not making buttercream roses!***
  2. Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.
  3. While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (sift)
  4. With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.
  5. With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.
  6. Frosting will appear very light, but it will darken as it sets.
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Recipe adapted from Savory Sweet Life.

 

The Perfect Chocolate Cake and Perfect Chocolate Buttercream Frosting #chocolatecake #cake #buttercream #rosecake

 This is one of the best chocolate cake recipes I have ever had the pleasure of eating.  Its moist and fudgey but still has a light cake crumb.  Its got a depth of flavor (which I would attribute to the coffee) and a distinct rich deep chocolate essence.

If you are planing on making a chocolate rose cake as well, here are some posts to help you along.

Original Rose Cake – Photograph Tutorial

Rose Cake Tutorial on Youtube

The Perfect Birthday Rose Cake

Royal Wedding Rose Cake

Gender Reveal Rose Cake

Neapolitan Rose Cake (one of my favorite cakes of all time!)

The Perfect Chocolate Cake and Perfect Chocolate Buttercream #chocolatecake #cake #buttercream #rosecake

Next time you want the Perfect Chocolate Cake, you simply must make this one.

You won’t be sorry!

The Ultimate Chocolate Cake Recipe!

Once you get your chocolate fix be sure to try the Perfect White Cake!

I Am Baker

Triple Chocolate Devils Food Cookies

I remember the first time I met my husbands grandma Carol.  We had been dating a little over a year and I was still very eager to impress all his family members.  (and failing miserably, buts thats another story)  I remember being very anxious and nervous and wishing I had brought flowers or something as a gift.

We arrived a home smelling of freshly baked cake and smiles around.  I was in shock, it appeared that his grandma had baked for us!  Carol was a busy wife and grandma (taking care of her wheelchair bound husband) and it was such a precious gesture on her part.

Triple Chocolate Devils Food Cake Mix Cookies!

“Thank you so much Carol!  This is delicious!  And thoughtful.  And delicious!  Did I mention delicious?  I cant believe you took the time to bake for us today.  It just means the world to me!”

I couldn’t stop gushing.  Her act of confectionery kindness had taken all my nervousness away.  I was starting to feel welcomed by Chad’s family.  He just might be a keeper! ;)

I was chatting with some of soon-to-be-hubby’s extended family while devouring the fantastic cake and mentioned just how good I thought it was.  Someone leaned over and whispered into my ear as if to share a deep dark family secret.

“Its from a box.”

Devils Food Cake Mix Cookies

A box?  Wasnt all cake from a box? (This was many years ago, long before I had ever baked a cake!) I was silenced and confused.

That moment changed me.  I couldnt for the life of me figure out why they would tell me that.  I could not figure out why it was even significant!  Never mind the fact that I had no clue that cake could even be made without a box, I just thought it was so unnecessary to point it out.

It hurt me.  I can only imagine how Carol would have felt had she heard.

Did the source of the ingredients decrease the value of the gift?

Fast forward to 2013.  There is still an ongoing baking war in terms of box vs. scratch.

People dismiss and reject others that do not profess to be 100% from-scratch bakers.  Magazines, authors, publishers, fellow bloggers all esteem that “from scratch” is the only way to bake and that anything less is unacceptable.  If you cannot prepare (and create!) quality from-scratch recipes then your value as a baker is significantly diminished.  I too, have been sucked into the “from scratch is best” way of thinking.  You will see that if I ever share recipes on my blog that involves a box mix I find a way to explain it or give a list of excuses why, as if trying to defend myself.

These days its pretty common knowledge that you will not be considered for any awards or publication if you embrace the “lazy” way.  People look down their nose at box cakes and actually sneer as they discovered that a  .99 box was the entire ingredient list.  Then there are those folks who pride themselves on instantly being able to determine if synthetically chemically flavored preservative laden box mix was served or if the ingredients were from scratch!

Why is there in innate fear of proclaiming the use of boxed cake mix?

When did it become shameful to admit that Betty Crocker had a hand in your confectionery masterpiece?

 

Devils Food Cake Mix Cookies

I get it.  I get it.  From-scratch is better for you.  Its sometimes cheaper.  Its more easily personalized.  Some think it tastes better.  Some think the crumb is better.  You are a real true, honest-to-goodness, original and accomplished baker if you make it from scratch.

And in all honesty, I am not concerned as to why people choose box vs. scratch.  What does concern me is the intent behind it.

I know there is no way I can win this particular baking war, but I would like to try and wage at least one small battle.

My goal is simple.  Look beyond the cake.  Yes, taste and appearance is of utmost importance and I fully support you embracing what you love best.  But its almost as if we have missed a small step in the directions.

Remember the big picture.  The giving, sharing, and devouring of cake together is a wonderful gift.  It is a time to celebrate people and make memories.

I cant think of a single time I ever made and decorated a cake to simply devour it all myself in private.  To not photograph it or show it to family or share it with friends.

Cakes are made to be shared.

At that glorious moment when a surprised birthday girl cuts into a beautiful pink cake or when a tired neighbor opens the door only to see a sinfully decadent chocolate cake in front of a friendly face… in that moment it surely does not matter if the cake was a box or from scratch.  What matters is that you touched someones heart.

That you brought them joy.

That you now have a lifelong memory based on a generosity of spirit and a willingness to serve.

That is what matters, right?

Devils Food Cake Mix Cookies

That being said, I proudly share with you today a far-from-scratch recipe that I have come to love.  Its over the top and rich and easy and wonderful.  There is an obscene amount of white chocolate chips and that is just the way I like it.  (You can certainly decrease the amount you use to accommodate your tastes.)

I share it with you in the hopes that it brings you as much joy as it has brought us.  But if you just cant beyond the fact that I used a box mix, I understand.   I cant help but think that maybe somewhere along the line though, you may miss a blessing.

Triple Chocolate Devils Food Cookies

Ingredients

  • 1 box Devils Food Cake Mix
  • 1/2 cup oil
  • 2 eggs
  • 3/4 cup White Chocolate Chips
  • 1/4 cup Milk Chocolate Chips

Instructions

  1. Pour dry ingredients into medium bowl.
  2. Add oil and eggs and mix until well combined.
  3. Stir in all chips.
  4. Using a small ice cream scoop or tablespoon, scoop out small balls of dough. This recipe makes 18-24 cookies, so I had three cookies sheets prepared.
  5. Place eight dough balls on each cookie sheet. (If you would prefer a smoother appearance for your cookie, go back and roll each cookie between your hands.)
  6. Bake at 350 for 8-10 minutes.
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Enjoy!

Here is the from scratch version:

Triple Chocolate Cookies from the Pioneer Woman