Tag Archives: Dessert

I’m Going on a Picnic…

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…and I’m bringing…Thin Mint brownies!

thin mint brownies chocolate dessert

I had the most lovely weekend. It was just perfect weather in DC. I spent so much time outside enjoying my awesome city. I saw so many wonderful people. I ate well. I ran. I danced. I drank. I baked these Thin Mint brownies and brought them to a fun picnic. What doesn’t sound good about this weekend? Seriously, I’m a happy girl right now.

I whipped these brownies up pretty quickly right before a birthday party picnic on Saturday. Actually, I took them right out of the oven to right out the door. By the time we reached out picnic site, they had cooled and turned out to be a fantastic dessert for our party in Rock Creek Park. Simple with a little Girl Scout surprise on the bottom! (Oh, and they went just perfectly with proseco and Italian soda served under the table in plastic cups!)

thin mint brownies chocolate dessert

Thin Mint Brownies

  • 1/4 cup butter
  • 6 oz semisweet baking chocolate
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla
  • 3 eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoon cocoa powder
  1. Heat oven to 325º and spray the bottom of an 8″x8″ pan with nonstick spray.
  2. Line the bottom of the pan with Thin Mint cookies.
  3. Microwave the butter and chocolate in a bowl for 1 minute, stir, heat for 30 seconds longer and stir until the chocolate is completely melted.
  4. In a large mixing bowl, mix together the sugar and chocolate until completely combined using a spatula. Add the vanilla and eggs, and combine.
  5. In a small mixing bowl, combine the flour, baking powder, salt, cocoa powder. Add flour mixture to the chocolate mixture and stir until completely combined.
  6. Spread the brownie batter evenly over the cookies.
  7. Bake for 25 minutes.

thin mint brownies chocolate dessert

I know, I know. These look just like normal brownies…until you turn them over!

thin mint brownies chocolate dessert

What did you do this weekend? Does anything sweet stick out as your favorite moment?

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Chocolate Decadence

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chocolate cake mousse ganache raspberries

So I’ve blogged this quote from Molly Wizenberg’s A Homemade Life, a while back. But really it’s all I can think about all day. So let’s start there.

“It’s going to sound silly, I know, but I think that what it all comes down to is winning hearts and minds. Underneath everything else, all the plans and goals and hopes, that’s why we get up in the morning, why we believe, why we try, why we bake chocolate cakes. That’s the best we can ever hope to do: to win hearts and minds, to love and be loved.”

chocolate cake mousse ganache raspberries

I’m on a layer cake kick. My new office has more people than my previous one, which is the perfect excuse to bake something a little bigger, without worrying about leftovers. These cakes get devoured in just a few hours. I’ll tell you a secret…I thrive on that feeling. It brings me so much joy. So, besides the fact that this chocolate cake with chocolate mousse filling, chocolate ganache and raspberries is just pure chocolate decadence, once it was all assembled, I realized it’s also a pure “winning hearts and minds” cake too.

It’s a little about fitting in. It’s a little about declaring who I am. Both take perfect shape in the form of chocolate cake.

So I threw this thing together. While it seems over the top, it was really quite simple for me. And I think that’s why I love it. Baking. Chocolate. Feeding people. It means so much. It’s not complicated. It just makes sense.

chocolate cake mousse ganache raspberries

You can really put these components together in any form…layered cake, cupcakes, a trifle. I spread the mousse between the two cake layers, frosted the top with the rich chocolate ganache and garnished it with fresh raspberries. Make it your own and share it with people around you. I promise it will stir up something to talk about.

chocolate cake mousse ganache raspberries

Martha Stewart’s One Bowl Chocolate Cake

  • 1 1/2 cups unsweetened cocoa powder, plus more for pans
  • 3 cups all-purpose flour
  • 3 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  1. Preheat oven to 350°. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
  2. Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
  3. Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter.
  4. Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.

chocolate cake mousse ganache raspberries

Chocolate Ganache

  • 1/2 cup + 1 Tbs sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 3 ounces finely chopped chocolate
  1. In a small heavy saucepan, combine sugar and cocoa powder.
  2. Gradually add just enough milk to make a paste, then stir in the rest.
  3. Cook over medium heat, stirring constantly with a spatula (make sure you’re getting the corners of the pan) until mixture comes to a boil. Boil gently, and stir for about 2 minutes.
  4. Remove from heat and add vanilla.
  5. Let cool for 5 minutes. Stir in chocolate until melted and smooth.
  6. Cover the surface of the frosting with wax paper and let cool until spreadable.

chocolate cake mousse ganache raspberries

 Chocolate Mousse Filling

  • 2 1/2 cups cold, heavy cream, plus an additional 1/2 cup heavy cream
  • 1/2 cup confectioners’ sugar
  • 1 cup semisweet chocolate chips
  • 1/4 cup granulated white sugar
  • 2 teaspoons vanilla extract
  1. In a small heavy saucepan, combine the confectioners’ sugar and 1/2 cup heavy cream. Add the chocolate chips, stirring until they melt and mixture becomes well blended.
  2. Remove chocolate mix from heat and stir in the vanilla. Set aside
  3. Using the whisk attachment in stand mixer, beat the remaining heavy cream on medium speed. Gradually add the granulated sugar. Once incorporated, beat the mixture on high until stiff peaks form. Gently fold in the chocolate mixture with the whipped cream. (You might not use all of the chocolate.) Don’t over mix. Refrigerate for at least one hour before using.

chocolate cake mousse ganache raspberrie

 

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That’s Bananas

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banana cake cream cheese frosting chocolate covered pretzels

You might see a lot of banana things up here soon. See, I’m kind of obsessed. With the flavor, with the color, with the creamy texture. There really isn’t anything wrong with bananas. I love waiting until the very last moment when they’re brown and speckly to mash them up into a perfectly moist cake or bread. They can make dessert or breakfast (obviously, I love both, so it doesn’t matter) but aren’t too sweet that you can’t eat it for both. Pair a banana cake with cream cheese frosting and ah, you’ve got simplicity and comfort at it’s finest. This time I topped it off with a unexpected chocolate covered pretzel crumble. Ohh, these flavors all work so well together!

Can you sense my adoration? I love this cake. I’ve made it before, and have even blogged about it ages ago. But most great things are meant to share again. So that’s why it was exactly the right thing to bring to kick off my first week in a new office. It made me a happy girl to go into the kitchen at the end of the day and see that empty plate. Now we’ve had a shared, sweet experience…a great way kick off a new relationship. Thanks, bananas.

banana cake cream cheese frosting chocolate covered pretzels

Banana Cake

  • 3 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 4 large ripe bananas, mashed
  • 1 1/2 teaspoons vanilla extract
  • (For some reason this time around the batter was very thick, so I added some whole milk to make it the right consistency.)
  1. Grease two 9″ round cake pans. Preheat oven to 350°.
  2. In a bowl of a stand mixer combine flour, sugar, baking soda, cinnamon and salt. Add the eggs, oil, bananas, and vanilla.
  3. Pour evenly into cake pans and bake for 25-30 minutes, or until a wooden toothpick inserted in the center comes out clean.
  4. Cool on cake pans for 10 minutes, the invert on to a wire rack and cool completely.

Cream Cheese Frosting

  • 2 eight-ounce package of cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1- 1/2 teaspoon vanilla extract
  • 4-5 cups confectioners’ sugar
  1. Beat the cream cheese and butter until smooth. Add the vanilla extract.
  2. Gradually add the sugar and beat until incorporated.
  3. Frost in between layers, on top, and around the cake.
* Crumble up some chocolate covered pretzels and sprinkle on top. This is a great flavor combo!

banana cake cream cheese frosting chocolate covered pretzelsbanana cake cream cheese frosting chocolate covered pretzels

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Non-Stop Cookies

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Life is moving at a million miles right now, but I actually love it.  There are so many things keeping me on my toes and going non-stop: traveling, time changes, fun little adventures, new friends, new work, catchy pop songs, and (the best thing) the onset of spring weather!

chocolate chip oatmeal pecan cookiesI have so much energy and I’m exhausted at the same time. Which is why I randomly baked 60 of these chocolate chip, pecan, oatmeal cookies the other night. I typically have a pretty early bedtime, but I found myself starting to play around with random ingredients in my pantry and make these little guys around midnight. Maybe it was daylight savings messing with me. Maybe I’ve been itching to get creative in the kitchen. Maybe I wanted a few more hours in the day to listen to “Call Me Maybe” on repeat?

chocolate chip oatmeal pecan cookies

These aren’t the best cookies. I mean, they’re good, just the recipe isn’t anything special, which is why I’m not sharing it.  Because that’s not the point. The point is that I love life right now. It’s warm and random and adventurous. Just like the cookies. I love life enough to stay up way past my bedtime and do things I wouldn’t normally do. I love it enough to forget a few blog posts here and there.

And it seriously feels so good.

chocolate chip oatmeal pecan cookies

If I disappear for a little while, don’t fret. I’m just skipping down cherry-blossom lined streets in a flouncy spring dress, shamelessly dancing to One Direction, with an iced coffee and cookie in hand. If anything, it’s all wonderful inspiration – exactly what I need in life and for this space right now.

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Be My Valentine {Brunch at Saks}

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Now that we’re all decked out in pink for Mackenzie’s pajama party, I think we need a little  snack. And what a better combination than these chocolate chip cookie dough truffles from Brunch at Saks? (Seriously, I think cookie dough was made for sleepovers!) I’m so happy to have gotten to know Annemarie recently. She is the sweetest, has superb taste, and has been blowing me away with all of her gluten-free baking ideas! Ok, now we’re ready for a fun girly night!

• • •

Hi there! Annemarie here from Brunch at Saks. I’m so excited to be a part of Cupcakes for Breakfast today. I’ve loved Nikki’s blog since the first day I came across it, so I’m thrilled to be here. With Valentine’s Day coming up, I thought these chocolate chip cookie dough truffles would be just the treat to share.  They’re rather easy to make, look really good dressed up with fun toppings like sprinkles, and best of all they’re egg-free, so the worry of eating them is gone (the guilt, however, remains!). I made these gluten free and dairy free as well, but sub any ingredients that work best for you.  Wishing you lots of love and happiness this Valentine’s Day!

Valentine's Day chocolate chip cookie dough truffles Brunch at Saks

Chocolate Chip Cookie Dough Truffles

  • 1 C. butter or margarine, room temperature (allergy substitute: Earth Balance soy/dairy free butter)
  • 1/2 C. white or raw sugar
  • 3/4 C. brown sugar
  • 1/3 C. milk (allergy sub: coconut, soy, almond, or hemp milk)
  • 1 tsp. vanilla extract
  • 2 1/4 C. flour (I used a blend of white rice flour, potato starch, and tapioca flour)
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1 C. semisweet chocolate chips for dough (allergy sub: EnjoyLife chocolate chips)
  • 2 C. any chocolate for melting (chocolate chips, bars, wafers, etc)

Suggested toppings:

  • Sprinkles, shredded coconut, chopped nuts (peanuts, macadamia, pistachio, almonds, pecans- which ever you prefer)

Valentine's Day chocolate chip cookie dough truffles Brunch at SaksValentine's Day chocolate chip cookie dough truffles Brunch at SaksValentine's Day chocolate chip cookie dough truffles Brunch at SaksValentine's Day chocolate chip cookie dough truffles Brunch at Saks

Directions

  1. In a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer) cream together butter and sugars on low speed until fluffy. Add in milk and vanilla extract. Slowly incorporate flour, salt, and baking soda until fully combined. Add in chocolate chips. (I used a wooden spoon during this last step).
  2. Cover dough and refrigerate until firm, about 1 hour.  Once dough is firm, form 1″ balls and place on a wax/parchment paper lined baking sheet. (I used a 1″ ice cream scooper at this step so all the truffles would be close in size. A tablespoon would work fine too). Place in the freezer until firm, about 30 minutes.
  3. Now the fun part begins! In a glass or microwave safe bowl, melt any dipping chocolate (or extra chocolate chips) according to package directions. Double broiler or microwave both work just the same for this step, which ever you prefer.
  4. Using a spoon, dip dough balls into chocolate and roll until fully covered. I found they turned out best if they’re nearly frozen prior to being dipped. It might be easiest to do these in batches, leaving some of the freezer until just before you’re going to dip them. Place dipped truffles on a lined baking sheet to cool.
  5. Add on your toppings if you want a little extra pizazz!

Enjoy!

Valentine's Day chocolate chip cookie dough truffles Brunch at Saks

Valentine's Day chocolate chip cookie dough truffles Brunch at Saks

Recipe adapted from Love & Olive Oil via York Ave. All images by Brunch at Saks.

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