I Am Baker

birthday celebration (with LOTS of desserts!)

This past weekend was a busy one, with lots of food, fun and desserts of course!

Parker & Inga Birthday Party!

 

My little guy is turning eight in about a week and my sweet niece turned nine last Friday!  We are also celebrating one year in our home as well as a long and beautiful summer.  School time is right around the corner, and we wanted to be outside with friends and family before the cold Minnesota winter drives us indoors.

But lets talk desserts!

Chocolate Zucchini Cake

 

My mother-in-law made this beautiful Chocolate Zucchini Cake.  It was a hit!

Butterscotch Peanut Butter Dessert Pizza

I made my husband’s all time favorite Butterscotch Peanut Butter Dessert Pizza.

I actually made two for the party, but hubby didn’t get to eat any of it, so I made him another one that night.  (It only takes 15 minutes from conception to your first bite, so easy!)

White Cake Zucchini Cupcakes

 

Parker had requested a white cake with strawberries, so I made him these cupcakes.  They are my white zucchini cake recipe with strawberry buttercream and fresh strawberries on top.  I didn’t actually get to try one, but I heard folks enjoyed them.

Chocolate Zucchini Cake

Last but not least was the Chocolate Zucchini Cake.  I didn’t get to try this one either, as it went pretty fast, but I did get to try the cupcake version and those were amazing.

As for the entertainment…

Rettke Party 2014

 

Some of the talented kids from our church agreed to come and play.  This is Next Destination.  I think everyone would agree that they did an amazing job!

We also had face painting:

eddie-facepaint

Eddie

Inga face paintingInga

bouncy house

We also rented a giant bouncy house that the kids enjoyed for three days!  Seriously enjoyed.  On Sunday they spent a good deal of time trying to plan ways to save money so they can buy their own.

It was a wonderful time I we felt beyond blessed to have so many friends and family there.  And to get to enjoy good food together!

Can’t wait until next year!

I Am Baker

Double Chocolate Zucchini Cupcakes

Um, have you noticed?  I am putting zucchini in everything.  I can’t say I am sorry though, because everything I am making is so darn delicious!!

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

This one is a favorite so far, as it is over-the-top chocolatey.  Everything is rich and creamy and moist and amazing.  It’s pretty much the best cupcake to ever be made in the history of all the cupcake making world.

I wish someone could just slap me when I am being so overly dramatic and pompous.

Forget I just said that.

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

Since I have been baking with zucchini so much lately, I thought I would write  a little poem about it.

And now, Poetry with i am baker.

 

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

Zucchini

You grow fast

and have hardly any flavor

Yet I love you

and your green innards.

Pretty good huh?

Don’t worry.  I will stick to baking.

Double Chocolate Zucchini Cupcakes

Ingredients

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 eggs room temperature and lightly beaten
  • 1 cup oil
  • 3 cups finely grated and drained zucchini
  • 3/4 - 1 cup mini semi-sweet chocolate chips

Instructions

  1. Heat oven to 350 degrees F. Prepare cupcakes pans with liners. (Yields roughly 26-28 cupcakes)
  2. In a large bowl add flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. With a whisk gently sift ingredients.
  3. Make a well in the center of the dry ingredients and add the eggs and oil. Mix by hand. Batter will be fairly thick. Add in grated zucchini and chocolate chips and fold in with spatula. Batter should loosen up a bit with the moisture from the zucchini.
  4. Using an ice cream scoop, fill up cupcake liners 2/3 full.
  5. Bake for about 18 minutes, or until an inserted toothpick is removed mostly clean.
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Recipe adapted from allrecipes.com.

Double Chocolate Zucchini Cupcakes with Chocolate Frosting

 

Some things worth mentioning:

This is a one bowl cupcake recipe.  One bowl.  I LOVE that.  I dislike dishes.  A lot.  One bowl!  Well, excluding the bowl you beat the eggs in.  Darn it.

I used this Chocolate Frosting recipe for the cupcakes.  Using an ice cream scoop, I just dropped a dollop on each cupcake.  It’s my new favorite way to decorate!

These suckers are rich.  RICH I TELL YOU.  Make sure you have milk and loose fitting pants near by.

http://iambaker.net/white-zucchini-cake/

 

This recipe was adapted from a cake recipe, and I am making it into a cake today! It’s my son’s birthday soon and we are having a big party tomorrow… his request was Chocolate Zucchini Cake with Chocolate Frosting and White Zucchini Cake with Strawberry Frosting.  (Ok, so I added the zucchini request in there, but he will love it!)

I am also make these Chocolate Chocolate Zucchini Cookies and these Snickers Zucchini Cookies and this Peanut Butter Buttersctoch Pizza.

I just hope there is enough food.

I Am Baker

White Zucchini Cake

It is full-on zucchini season here, and I have no less than (and not even kidding) 50 zucchini’s to use up.  That is a tease and a warning, all wrapped up into one.

I decided to try and re-do my white zucchini cake with yellow zucchini, then cover it in gobs of chocolate frosting of course.  The moisture and delicate flavor in zucchini always make cake amazingly moist!!

White Zucchini Cake

Will you indulge me for a moment?  I would like to share a little story with you.

As I was standing in front of my KitchenAid® mixer it occurred to me that I should add blueberries to my cake.  But then I thought about all the other blueberry desserts I do (seeing as it is my favorite fruit and all) and how they are probably the least popular theme on my blog.  It seems I am the only one who love blueberry brownies and blueberry pizza and rustic blueberry tart and blueberry pie muffins.

So I abandoned the idea.  Then it turned into “that” time of day where everyone says, “Mom, I am hungry.”  “Mom, I lost my ipad.”  “Mom, the snakes are missing.”  “Mom, Olivia is eating something brown.”  “Mom.”  “Mom.” “MOM.”

And I was on my last nerve.

White Zucchini Cake

But, as I mentioned, I was standing in front of my mixer and it was on low and it was in the process of combining the butter, cocoa, milk and sugar I had added.  Chocolate frosting was in my immediate future, and that seemed to make things bearable.

Then it was all five kids in front of me at once.  And then my husband came home.  And then it was not bearable anymore.

Intuitive to the child-induced twitch that had me unable to see out of my left eye, my husband gathered up the kids and said, “When you are done with that cake, come and get us and we will have dinner.”

And they left.  And I had a moment to breath.  And so I took my time in frosting that white zucchini cake.  And I decided that the blueberry idea I had earlier was not such a bad idea after all.  And then I took my sweet time in adding blueberries, one at a time, all lined up just-so, all around the cake.  Then I did another row for good measure.

And we ate dinner and all was right with the world.

White Zucchini Cake with Chocolate Frosting and Blueberries

 

White Zucchini Cake

Ingredients

  • 1/2 cup room temperature butter (1 stick)
  • 2/3 cup sugar
  • 1/2 tsp good quality vanilla
  • 3 egg whites
  • 2 cups flour
  • 2 tbsp cornstarch
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup milk
  • 1 cup drained (mostly dry) finely shredded zucchini
  • Frosting
  • 1/2 cup room temperature butter (1 stick)
  • 1/4 cup cocoa powder
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2-4 tablespoons heavy cream
  • pinch of table salt

Instructions

  1. Heat oven to 350 degrees. Prepare two 8in baking pans.
  2. In mixer with paddle attachment, combine butter, sugar, vanilla and egg whites. Beat on medium speed for 30 seconds, then on high for 2-4 minutes. You are looking for a light and fluffy sugar mixture.
  3. In separate bowl, sift together flour, cornstarch, baking powder, and salt. Alternating as you go, add the flour mixture and milk to sugar mixture. Mix on low until just combined. Remove bowl from mixer and zucchini, folding in by hand.
  4. Pour batter into prepared pans and bake 25-30 minutes.
  5. Frosting
  6. Add room temperature butter to mixer with paddle attachment and cream for 1 minute.
  7. Add in cocoa, sugar, vanilla and salt and mix on medium speed. You will be mixing that for a total of 3-5 minutes.
  8. After about 30 seconds, turn mixer to low and add in heavy cream, one tablespoon at a time. You can use more or less cream to reach your desired consistency. When I am using the icing to do a rough frost (like in the images with the recipe) I will use all the heavy cream so my frosting is very creamy and easy to spread.
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I love (and I do mean love) the little bittersweet burst of flavor from the blueberry in contrast with the rich buttercream, but if you want to save time, feel free to throw them onto the center of the cake and call it a day.

White Zucchini Cake with Chocolate Frosting and Blueberries

 

So let me tell you a few things about this cake.  It is moist.  As in, probably the most moist cake I have ever made.  The cake melts in your mouth, and the frosting and blueberries put it right over the top.  I am talking amazing.

Like one of my Top 10 Desserts EVER amazing.

White Zucchini Cake with Chocolate Frosting and Blueberries

If you do not have yellow zucchini you can swap out green zucchini.  If you do not want green flecks, you can simply peel the zucchini first.

The moral of the story with this cake is this: Make one and all the noise in your life will be dulled for a moment.  And your taste buds will be happy.  And your belly satisfied. And your heart full.

#socheesy #icanthelpmyself

I Am Baker

chocolate zucchini cookies

Every now and then I get an idea for a recipe.  Usually it is simple as thinking about it, googling it, finding a previously published recipe, making it into my own, and getting on with my day.

Double Chocolate Zucchini Cookies!

 

That was not the case with these cookies.  I really wanted to find a zucchini cookie that was not too ‘cakey’ and that actually had a significant amount of zucchini in it.  I wanted it to be full of deep, dark, rich chocolate.  And I could not find it anywhere!

And after quite a bit of testing (it all involved chocolate so I am definitely not complaining) I finally found a recipe we all loved!

Triple Chocolate Zucchini Cookies!

 

It has three kinds of “chocolate.”  Cocoa, milk chocolate, and semi-sweet chocolate.

The combination is pretty darn tasty.

Triple Chocolate Zucchini Cookies!

 

Concerning chocolate chips in cookies, I have to share something that I have been doing lately.  Instead of adding all of the chocolate chips to the dough, I reserve a handful then add individual chips to the top before baking.  This helps people to identify what the cookies is should the chips not naturally be on the surface.

As you can see above, it is easy to see that there are two kinds of chips in the cookie!

triple chocolate zucchini cookies

Ingredients

  • 2/3 cup semi-sweet chocolate chips (or bittersweet)
  • 2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 tsp salt (fine table salt)
  • 1/2 cup butter, room temperature
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1 cup milk chocolate chips
  • 1 cup grated and drained zucchini

Instructions

  1. Heat oven to 325. Prepare cookie sheets with parchment paper.
  2. In a microwave safe bowl, melt 2/3 cup of semi-sweet chocolate for 30 seconds. If chips are not melted, return to microwave in 10 second increments until mostly melted. Stir frequently. When melted, set aside.
  3. Using a grater, finely grate a medium sized zucchini. This should yield about 2 cups of zucchini. Place zucchini in a clean dish towel and squeeze vigorously, removing most of the liquid. You should now have about 1 cup of drained shredded zucchini. Set aside.
  4. In a medium bowl, add flour, cocoa, baking soda and salt. Sift together with a whisk. Set aside.
  5. In a stand mixer or bowl with hand mixer, add in butter and sugars. Mix for about a minute, or until mixture is fully combined and starts to fluff.
  6. With stand mixer (or hand mixer) on low, add in egg and vanilla. Combine fully.
  7. Pour in melted chocolate and mix completely.
  8. Add flour mixture to chocolate mixture and mix on low speed until just incorporated.
  9. Remove bowl from stand mixer (or remove beaters) and fold in zucchini and milk chocolate chips by hand.
  10. With an ice cream scoop (or large spoon) drop balls of dough onto cookie sheet, about 8 per sheet. Leave 2-inches between each ball of dough. (I did not flatten cookies at any point)
  11. Bake for 10-12 minutes.
  12. Remove from oven and let sit on pan for 5-10 minutes, then transfer to a cooling rack.
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One thing about zucchini recipes is people often refer to “small” or “medium” sized zucchini.  Since we tend to grow them huge around here, what exactly does that mean?  In my mind, a medium sized zucchini is about a foot long and has a larger girth than a golf ball.

I would consider a small zucchini (like what you buy in the grocery store) to be about 6-8 inches long and the girth of a half-dollar.

My preference in all zucchini consumption?  HUGE zucchini that rival baseball bats.  Not even kidding.

Also, I usually leave the skins ON, as I prefer for people to see the zucchini and know what they are in for.  If you want to be more ninja-like in your baking, simply peel the zucchini.

Chocolate Zucchini Cookies!

 

These are one of the best cookies I have ever had, zucchini or not.  The depth of flavor is going to be heaven to any chocolate lover.  And the fact that there is so much zucchini in there makes you feel good about what you are eating.

Triple Chocolate Zucchini Cookies!

If any of these cookies make it to day 2 or 3, be sure to pop them in the microwave for 10 seconds before nibbling.  (Love that you can see the milk chocolate and dark chocolate right next to each other in this picture!  I was mid-bite, but had to share)  There is something about the warm, oozing chocolate bits that make your eyes roll up in your head.

#trustme

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!