Whoa… that is a seriously awesome looking cake! Love your posts guys… seriously!!! Made this cake yesterday, it is amazing and gets the seal of approval from my 6 year old who is a chocolate cake connoisseur! Daaannnaaa, my birthday is in two weeks….. I love that this is a quick and simple cake. We were planning our wedding this time 4 years ago, too. It seems like forever ago, but in the best way. Holy crap, that is one seriously amazingly gorgeous perfect cake! My mouth is pretty much salivating right now…cute!
One bowl, vegan and no complicated ingredients? Love the crispness of your photos! Or any GF suggestions? As I said I would, I made the cake this weekend and man, was it delicious! It was served to 4 non-vegans who loved it and devoured it. And it was super easy to make too which makes it even more great.
I have a feeling this will be in the permanent rotation. I just had to post and thank you!! I love all the pictures and what you did with the straws-added such a festive little touch!
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I made this cake and follow all the instructions to the letter. It looked perfect and I was so happy to seve to my friend for our afternoon tea. Unfortunetelly it was not good. It was not cooked in the middle and was very heavy not soft and moist as it was suppose to be. VERY moist, not too sweet, and light! Thank you Dana for continuously offering these awesome vegan recipes!!!! So glad you all enjoyed this, Denisio!
And if you ask me, cake for breakfast is a brilliant idea ;D Cheers! I made this cake over the weekend for a girls cooking club, substituted a different frosting recipe one that is made with real butter, powered sugar, vanilla and espresso! The cake was great and friends have asked for the recipe. SO glad you all enjoyed it, Mikal! Thanks for sharing your experience. That last picture is killing me! It looks so fudgy and inviting. I also adore your photos. This cake looks amazing. He can eat other sweeteners, though, such as agave, honey and stevia.
Would you have any suggestions to substitute the sugar? Valerie, I think this is a tough one because liquid sweeteners will definitely mean the cake will require more dry ingredients to compensate. Plus, sugar usually works best in cakes texture wise. I mean a one bowl reciepe…. I use Earth Balance brand. Would coconut butter or coconut oil work for the frosting? Would one be better than the other? I would try coconut butter? If you give it a try, report back! I actually made this recipe, and the cake portion turned out great.
Moist, chocolatey, and completely delicious. The icing, however, was not so delicious. Maybe my chocolate was too hot? At any rate, the icing turned out strange looking- sort of wet, and it looked lumpy even though the texture was smooth. Ultimately it was a delicious cake! I had the same issue. What did I do? This looks great, but I was wondering what brand of dairy-free semisweet chocolate you used?
Let me know if you try this cake! I can hardly wait for it to cooll!!!!! This looks amaing and I will try it out. Only one question, can I substitude the cider vinegar with e. I live in the netherlands and it is very difficult to buy apple cider vinegar. Also coul I substitude part of the vegan butter in the butter cream with peanut butter? But the coconut oil solidified as soon as I poured it into the liquid mix. Am making this tomorrow for my brothers bday, so a crowd of vegan sceptics!! Cant wait to show them how amazing the cake it. Can I use wholemeal spelt flour instead of the flour you have specified?
The minute I saw this recipe a few weeks ago, I decided I would make it for Easter. It was a hit! So delicious and moist and chocolaty! I love your blog! My daughter-in-law assumed it had way more oil than it really had. She was pleasantly surprised, as were the other non vegans in the family. I shared your blog with them all!! Just made this cake, was sooo fudgey and delicious and went down a treat with all my non-vegan family! I followed the recipe exactly but for some reason the cake didnt rise at all: It is as easy to make as you say and your description of the flavour is spot on.
Very rich, chocolatey and incredibly moist — it was just as good after three days in the fridge well there was only the two of us eating it. Thank you so much, Russell! I made this last night with great results. I halved the frosting recipe and still had plenty left. I baked it in two parts as stated, but the first cake collapsed after taking it out of the oven although the toothpick came out clean and was still a little sunk. Would it be worth using an egg replacer next time?
Thank you again for this recipe!! Let me know if you give that method a try: Any suggestions on how to keep the top layer from sliding off the bottom layer? As a quick spur of the moment solution I stuck a few tooth picks in the cake ;-. I made a sheet cake instead of a layer cake since it was a larger group.
It was fantastic and everyone raved about it! My daughter even asked if she could become vegan because it tasted so good: This cake looks wonderful! I would have never expected it to not be Vegan. Definitely, archiving this in my bookmarks! Just wondering if you would recommend your own GF flour mix included in your banana bread recipe. Find the blend here. Hi, would substituting coconut oil for the vegan margarine in the frosting prove disastrous? Thanks for the recipe — this is the first vegan chocolate cake I have attempted and the family were very impressed!
For all of you who have not tried this cake, it is fabulous!! Thank you so much for posting this recipe!! Now I can try to make it too: All my non-vegan family members loved it. The icing was soooo delicious. I finished off the left over icing last night after the rest of the family had gone to bed — yum! Thanks for the recipe: As my first chocolate vegan cake…Must say it was pretty dam awesome! Its rich, moist and chocolatey. I am not a vegan however your delicious recipes may change me into one.. So please keep it coming: Keep up the good work.
Definitely trying my hand at this recipe. This cake is awesome! It is so moist, rich, and flavorful. The frosting was out of this world! I baked this yesterday! Thanks so much for this simple delicious recipe. I am stoked, I found your vegan mint brownie ice cream, and then saw the ice cream cake recipe. So I was like, perfect, mint chocolate ice cream cake is IT! Cashews are soaking and ice cream maker is freezing: I just made this substituting cane sugar for dextrose powdered glucose , and it worked so well! Thanks, I will be making this again, for sure.
Good for vegetarian who wanted to made at home this tips gonna be great and amazing. I added hazelnut praline to the top as well and it was delicious! I love all of your recipes so much, thank you! Hi there i just wanted to say i made this cake today for Fathers Day and leaving do for a friend and it was absolutely incredible!!! Thank you so much for this fantastic recipe — it made everyones day and i am sure i will be making it for many occasions to come!!
There is a special level of Hell reserved for people who make this cake, as truly it can only be the spawn of an unHoly union between the Devil and Betty Crocker. I am decidedly non-vegan, not even vegetarian and my gf made this cake on Saturday. Four days later and this cake has, if anything, gotten better everyday. What Dark Sorcery is this? I can truly say this is the best chocolate cake I have ever eaten. For those who dare dabble in this wickedness, I can only pray for your souls and your waistlines. Oh, and it has to taste great.
I will try the Vegan german chocolate cake and let you know how it turned out for me. Do you have a recipe for banana pudding cake vegan style? Would like to try one for my mom for mothers day. I made this last night- into cupcakes- and they turned out awesome. The cake was perfect. My frosting tasted awesome like hot cocoa but it was a little runny.
Any tips on thickening it up? Maybe leave out the milk? Love Love Love this! I have made it as a layer cake, cupcakes, mini cupcakes and it is always amazing! I just made it and we all love this one. It is really easy to make. Thanks a lot for this great recipe. To keep the tray clean, just slip some strips of paper under your cake about an inch or so. Then gently remove the strips of paper.
Do you keep this cake in the fridge, or is it safe at room temperature? Have you ever used this recipe to make cupcakes? If so, do you have any special tips to make sure they turn out? I wanted to add peppermint extract to the frosting to make a mint chocolate frosting. Is there anything in particular I should know when adding extract to a vegan frosting? Thank you for any tips! I opted out of the mint because, well… I forgot: I probably should have added more sugar but was afraid if messing up the recipe.
Thanks for another good one! I just made this cake today with gluten free all purpose flour. My parents who are neither gluten free nor vegan LOVED it and my dad asked me to make it for his birthday which is pretty incredible, as he pretty much hates vegan food. I would totally recommend it!
I also added coconut flakes into the icing- yum. First time baking a vegan cake but so moist and chocolaty. I am addicted to this now as well as your granola bars! Thanks for coming up with this! I made this cake for my family this past weekend. They totally loved it. I followed the recipe as written and it turned out great!! My friend made this for upmy husband and I when when came to visit and it was so delicious!
My daughter wants to make this into cupcakes, do you have any suggestions for us? So glad you liked it, Deanna! I saw several of your recipes that I wanted to try, but when we were invited to a BBQ with non Vegans I jumped on the chance to make this cake. The first one tasted good, but was messy — Totally my fault! I learned a lot of general stuff about cake making on the first go. I was wondering what your thoughts were on using spelt flour instead?
I really really want to make this cake: Check the comments as I think other people tried it with success. I think it will work but as always, no guarantees! I did my first cake and this was the first recipe I followed. Suggest just pointing out to your readers that subbing granulated sugar and powdered sugar if refined , disqualifies it as being vegan processed via bone filtration. So many vegans these days confuse dairy free and egg free as sufficient for what truly vegan means. Even some vinegar is clarified with gelatin, etc. A tip is to put some big dark chokolade pieces into it.
True that, regarding sugar. This cake is a dream. It makes me wonder why I ever bothered putting dairy in chocolate cakes before I was vegan. I also only had self raising flour so I used that with a teaspoon of baking soda. I filled it with some home made vegan nutella and topped it with with some coconut oil buttercream. Thank you so much, this will be my go to chocolate cake from now on and most likely the recipe i use for my wedding cake! The batter looked really good before i added the applesauce cuz i had forgotten … do you think this would work without the applesauce?
Just wanted to say that I made this cake today. Thank you for this recipe. My son has several allergies, so when his birthday comes around, I have to find a suitable recipe. Would I be able to use soy milk instead of the Almond Breeze? This was a disaster. Never had a cake look like mush after 40 mins in the oven. The only thing I did different was cook it in a bundt pan which could have been the problem. I will try again as so many others gave it such good reviews. I will use two pans next time.
I used coconut flower and thirty minutes later its bubbling like crazy! It smells really good though! Can you use soy milk instead? I made a test cake and nobody even guessed it was vegan. The frosting did really odd things and I have never before had that issue looked so greasy and kind of separated.
I just added vegan cream cheese and it was both beautiful and tasted great! Next time I may just make a spiced cream cheese frosting to go with it on for the wedding. I will never love another cake as much as I love this one. Thank you for that. Thanks for sharing, Nichole. A tip on the frosting: If you use Earth Balance or real butter from a tub instead of sticks, there is water added for ease of spreading. This cake was to die for. Nobody even thought it was vegan, haha! I paired it with a vegan pumpkin buttercream, it balanced out the sweetness of that perfectly!
Thanks for the amazing recipe. I made this cake last night and it was fantastic and so much better than any traditional chocolate cake. Unfortunately in my haste to prepare it, I forgot to pick up apple sauce. Instead I substituted fresh, peach puree instead and it was amazing. So glad you enjoyed it. Thanks for sharing your changes!
Always so helpful to other readers. I ate it and I thought I was a super woman!! I brought the other cake to work. I will definitely make it again. Whoever says being vegan is boring, has never tasted this cake. Thanks for the recipe. I reduced the amount of sugar to half a cup. The icing was sweet enough. This was also my first time making a vegan chocolate cake and it was so delicious! Best chocolate cake I have ever had also! This is including non-vegan cakes! I altered the recipe to make it gluten free using a coconut flour mix and it was just as delicious: Seriously, thank you so much for sharing this recipe.
My only question is about the frosting. Is there a way to make it hold up nicely if making cupcakes but not adding so much powdered sugar? Your expertise is appreciated. You can add enough powdered sugar to get it to the sweetness you prefer. Then add in another flavorless thickener of choice, such as arrowroot starch or a gluten free flour blend.
Hi I tried the cake today. I had to bake it at higher temp of F after trying for 30 mins at F. The cake had risen nicely after baking at higher temp but dropped as it cooled down: It looks so flat and hard now. I am a novice baker, where did I go wrong? The last time I tried an eggless recipe, the same thing happened. Archana, did you check the dates on the apple cider vinegar, baking soda and baking powder? Make sure they are fresh. I made this lovely cake last night for my boyfriend and it turned out so good. I halved the recipe to make a smaller cake but calculated 2 things incorrectly so I ended up putting in more coffee and less applesauce.
It still turned out perfect. I bought apple baby food instead of traditional applesauce which is a thinner consistency, cheaper, and less waste than a big jar of it. Also I added almond extract to the icing which gives it a nice amaretto flair. Next time I might drizzle a little rum over the cake after baking. I agree with everyone on the fact that vegan cake is so much better than cakes made with animal products!
Thank you Minimalist Baker! Have the milk room temperature at least. I set it over a pan of warm water and solved the problem. Has anyone tried making this as a bundt cake? This cake is delicious, I have made it for my twin sister and I for our birthday celebration. Very rich and moist! The frosting is divine!!!! One comment, however, without the frosting the actual cake had no taste at all, despite all the cocoa powder in it and the batter tasting fine — any ideas why?
Hmm, not sure, but glad you still liked it! Mine was quite flavorful. Sometimes gluten free flours can absorb some of the flavor. Perhaps next time add a bit more sugar and cocoa powder? The batter tasted amazing so I hope to get as great a result as you did. I substituted freshly brewed espresso for the coffee, and coconut milk for the almond milk. We will see how it turns out: I tried to make a vegan cake for the first time the other day and failed miserably.
My housemate described it as looking like a fried tofu. I tried twice and both times they sank. It looks moist and soft. I know this is terribly late but the cake was beautiful and I was asked for the recipe and it has been passed on and made another group of people very happy! Have you tried adding berries to the batter or any other variations? I am wanting to experiment with flavours! Ah, love that you shared the recipe! To make it nut free, I subbed the almond milk for soy milk. People kept asking me how it was so moist with no eggs and no milk!
This is going to be my go-to chocolate cake recipe from now on! Last minute as in I barely had time to let it cool and slap the frosting on before they were there! Afterwards I put the leftovers in the fridge. My advice is to make it the night before a special occasion and then gloat heartily as your friends and and family tuck in and stare at you like a baking god. Also due to time constraints and a lack of vegan butter, I subbed in a chocolate avocado frosting from a paleo recipe site.
It was more like a ganache but it worked really well. I made this cake yesterday as a birthday cake for a good friend. The 15 minute, one-bowl cake took me several shopping trips and cost an extra dress and three sweaters: Had a little bullet thing with a whisk attachment.
So, picture wiping chocolate cake batter off of multiple walls and weird places in the kitchen. I used super duper high-quality cocoa powder. Everything except my powdered sugar was of organic, good-quality ingredients. It rose amazingly perfectly, high, smooth, pretty. The only substitution I made was Organic Coconut Sugar for cane sugar. Honestly the taste, texture, richness, aroma, sweetness, complexity was all just fantastic!! Also, can I use my own homemade almond milk? I think that would work, but no guarantees!
You can definitely use your own almond milk. We recently discovered our daughter has an egg allergy, so I have been frantically searching for recipes to replace my tried and true standbys. This recipe takes the cake heh. This will be added to my rotation for sure! Does the taste differ greatly when you skip the coffee and add more almond milk? And do I add the same amount of almond milk as the amount of coffee? I am a vegan and allergenic to dairy products. Recipe looks great and am sure it will taste even better; planning to try this one. I have family coming for Thanksgiving that are vegan.
Since I am the baker of the family, I was asked to make a vegan dessert. I planned on making your cake, but only issue is, they also do not eat any oil, in any form. There already is applesauce in the recipe, so what would you suggest I use to replace the oil as well? If I want to make this gluten free, would I be able to simply replace the wheat flour with a gluten free blend?
Or would you recommend changing anything else if I do that? I made this cake for Thanksgiving this year, and it was a huge success! With your chocolate cake, what can I use to replace the oil and butter? I need to avoid these in cooking and was hoping you could advise me on replacements. At 70 years of age I am learning how to convert old recipes to vegan dishes since my son and his wife are now vegans after being vegetarians for all 15 years of their married lives.
So I made this cake and cannot begin to tell you how happy I am at how beautifully it turned out and at how delicious it is. I followed your instructions and knew as soon as I tasted the batter it was going to be good. No need for extra sugar. For the frosting I used 4 ounces of Earth Balance and 4 ounces of butter flavored Crisco. I scalded the almond milk before adding it a bit at a time and I also used a few teaspoons of strong coffee in the frosting since I had some left from making it for the cake. It was just perfect. Thank you for convincing me that vegan food can be this good.
Old dog learning new tricks here. This recipe is out of this world! Delicious, moist, rich, chocolately without being too sweet. Sharing wonderful vegan treats with people I love warms my heart like nothing else, so thank you Dana! I made the cake twice now using one 13 x 9 x 2 inch pan. It tastes great and will definitely be a staple but I am wondering why the texture on the top half of the cake is different from the bottom. Top half is a moist chocolate cake, the bottom half is fudgy, and I can clearly see a demarcation line of the texture difference when the cake is sliced.
I cooked at F on my 13 x 9 x 2 inch pan for an hour and the toothpick came up dry. I tried cooking for less time but it was uncooked if less than an hour. Any thoughts on what I may be doing wrong? So moist, chocolatey, and mmmm delicious. It is quite expensive though, so will only bring it out on special occasions: Just wish this was gluten-free! I have flourless recipes, but they have eggs, and are hard to make layer cakes with. Can I freeze the leftovers frosted and all? This cake looks absolutely amazing and your story on it was awesome!! The temperance you have is outstanding.
I want to make this cake but I do not consume vinegar in my diet, i sub vinegar for lime juice or lemon juice, how much would you say I should use in this recipe?. Thank you soo much for all your amazing recipes!! This is my first time ever making a cake from scratch and I need a little advice, please. Thank you so much! Usually, I love your recipes, photos, and writing. Having been a fat kid, who was made to be deeply ashamed about her weight, I can tell you, I was extremely self conscious about eating anything around other people.
Thanks for the amendment, and the prompt and sensitive response. It means a lot. Not only will I continue to follow Minimalist Baker on Facebook, and I also pin a lot of your recipes on Pinterest , but I will also continue recommending your blog to friends many of mine are vegan. Thanks for being so kind and understanding! I sincerely apologize again!
Sending hugs — Dana xoxo. My hubby has a rather large sweet tooth, but unfortunately is gluten intolerant. What changes can I make to make this recipe gluten free? Good for you guys! I have made some of your recipes before. I made this recipe last night.
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And thank you from the animals. So excited to find this recipe and made a small modification to make it a red velvet cake. Lets see how it turns out, its baking right now! Now I just need to find a frosting, but maybe I can adapt the one above minus the cocoa powder. This sounded great on paper but I think that there should be an egg replacer flax egg perhaps?
Thanks for this amazing recipe! It is the best chocolate cake I have ever made. It is very easy and very forgiving. I will not make chocolate cake with eggs again…. Just tried out this cake recipe, using Williams Sonoma Cup 4 Cup gluten free flour with a little xanthan gum added, and coconut milk subbed for almond milk. I thought I might not have cooked it enough so I tried another batch with a longer cooking time.
Did I do something wrong? I feel that a two star rating is a bit unfair, unless you follow the recipe exactly. Thanks for this great recipe. I gave some leftovers to my staff and a couple of customers who also thought it was delicious. Thanks again for this cake and in general for you fab site. Followed the recipe to a T and it turned out so well. Definitely need a nice cold glass of almond milk to go with it: Thanks for creating this!! It was delicious and moist! However, when I cut into it, I saw white specks within the cake. Have you seen that before? Either than that, cake was amazing!!! Thanks for a fantastic recipe!
I cut the recipe in half and made cupcakes. They came out perfect even though I forgot to halve the baking powder and I will make them again, perhaps adding peppermint. This is the first recipe I have baked vegan. It is exactly what I expect a chocolate cake to be. Moist, rich, decadent, not too sweet but not bitter. I cut the recipe in half and only made one round. I served it with fresh strawberries and blueberries. A little plain greek yogurt with some honey mixed in.
I will be dreaming about this tonight. Thank you for introducing me to vegan desserts! Thank you for sharing this recipe, I am looking forward to trying it soon! My 75 year old grandfather loves to bake everyone a cake for their birthday. He measures out the box and will mail you a cake wherever you live. I am fortunate enough to live with this man during my birthday this year. I jokingly said how about a real cake, a vegan cake. My birthday was over two days ago. My grandmother calls me downstairs and the two of them sing me happy birthday with a cake. He baked this cake at 2am while I was at work.
How sweet life is? Thanks for creating a great vegan cake that even my grandfather can create. I made this cake this weekend for my birthday dinner. It came out picture perfect! I did replaced the almond milk with soy milk since I have a food sensitivitie to almonds. I also used half whole wheat flour and half unbleached flour. I did notice that mine did raise higher than your photos. Everyone had seconds at midnight. Thanks for putting together a great vegan chocolate cake! Rich, moist, with a crumbly, caky texture.
My daughter is Coeliac and she has a friend who is vegan. The cake was a hit and altered easily to gluten free. I have also had one of the birthday attendees ask for the recipe! This made for a really cute baby shower cake! Made it with a gluten free flour mix for a pregnant friend who was both gluten and dairy intolerant. Turns out beautifully and the guests ate it all up! My step by step picture tutorial is here: Mine kind of broke in half but I repaired with frosting.
No complaints, everyone thought it was super delicious: This cake is amazing! I made this cake for a church meal, and the whole thing was gone before I could even get a small piece it! I substituted the regular flour with gluten-free flour mix and some xanthan gum, because some people are allergic to gluten. Also, some kids of my friends are intolerant to eggs, and they finally were able to taste a chocolate cake: I just made this cake on Friday and it got rave reviews by my non-vegan family and friends!
My mom was so impressed she thought I bought it. I made the recipe as is, except I used Arrowhead Mills gluten free baking mix for the flour. The only issue I ran into was that I had to bake my cake significantly longer, about minutes, before my toothpick came out clean. The end result was a very dense and fudgey cake, definitely not too dry. My batter was also not pourable, it was very thick.
I used a different chocolate frosting made with cashews and then decorated the top with a sprinkling of powdered sugar, cacao nibs, and toasted pecans. I need a dessert recipe to make for my vegan step daughter and granddaughter who will be visiting us this weekend and this sounds like it will fit the bill. If so, do I simply measure as stated in the recipe?
You might also want to try these cupcakes! This seriously turned out so perfect!!! Thank you so much for the consistency of excellence that this blog has!! My daughter is vegan so I always looking for new recipes to try for her. Last Labor Day we had a lot of family over and I made this cake. It was a hit and no one new it was vegan except my daughter. Thank you for sharing. I have never EVER before left a comment for an online recipe but I have made a few dishes by Minimalist Baker now and this cake has prompted me to post!
I made a one layer cake to the letter halving the ingredients and it did not disappoint, it was so moreish, me and my partner have actually managed to eat the whole thing over 24 hours! Absolutely delightful sponge, perfectly sweet and the buttercream was enough. I tasted a hint of the coffee flavour throughout but it enhanced the flavour rather than overpowered it. Thanks for sharing Kelly! Appreciate the time to make the recipe AND leave a comment! Beautifully moist and tasty. And yielded such a LOT of cake. Thank you SO much.
Nine out of ten baking experiments end in failure. When I saw the amazing pictures of this delicious cake I knew I had to make it though. This recipe dit not dissapoint! The cake was rich, gooey and fluffy and I was in heaven with the frosting. So thanks for this easy, reliant and delicious recipe!! The cake looks very delicious. I might bake it today: But I have a question, is the nutrition information correct? It is correct, Norah. But remember that the oil is from coconut, which is far different than other fat sources.
I made this cake earlier today for a vegan friend of mine. It was the first time I have done any vegan baking or used coconut oil. This cake turned out quite well! I really enjoyed it. It was moist and rich. I halved the almond milk in the frosting and replaced it with some cooled coffee to create a more of a mocha flavor.
Thank you so much for sharing a recipe that even an amateur vegan baker can succeed with! I was wondering if it would affect the consistency if I used less sugar? Should I add more of something else? Thanks a lot for sharing. I would really appreciate a quick reply because I need to make it tonight or early tomorrow morning! I always like to try out new recipes, so decided to try making this cake gluten free, given all the rave reviews above. I use a GF flour blend we have here in Australia that I can usually just directly substitute in. I added 2 tblsp of almond meal as well, plus a pinch of xanthum gum, as suggested.
I had to bake it for an hour. It sank after I took it out. The cut surface of the cake was dense, slimy with absolutely no crumb texture at all. I ended up throwing it out: I made this recipe with gluten free flour well oats that I ground myself, so there might have been trace wheat in there.
This recipe uses a simple chemistry trick with the vinegar and baking soda to release the carbon dioxide. I also added the vinegar to the fruit puree alone I used all banana added that mixture to the oil and coffee, mixed to form a quick emulsion, then added that mixture to the dry mix. My cake came out pretty spongy but there was a definite banana taste, so I just went with it and added coconut milk over the top. Hi Mary Thanks for the tips. Interesting that you added the vinegar to the fruit puree, not the almond milk.
Thanks again for the advice, happy baking! I got an email notification about your response so I came back to clarify. I used almond milk in the cake recipe itself. I wanted to slow it down so it would gradually release carbon dioxide into the cake. Not sure how helpful it is, would be interesting to do a side-by-side comparison one day. Given the description you gave that the cake was dense and rubbery it sounds like a leavening issue of some kind. It was surprisingly awesome even with gf subs!!! I used two, 9 inch round cake pans and baked for minutes.
It was moist and fudgy but not gummy. The frosting is kick ass and makes the perfect combo with the cake! Thank you for the work you do! Your recipes and beautiful pictures are inspirational: Dana, I thought I owed it to you to finally leaving a glowing review. It is my go-to cake for my 3 vegan boys. My fourth son, a carnivore, loves it so much he requested for his birthday. I think the most important part of making this recipe is just to pay attention to each step. Either way this cake has never failed me! Thank you so much for the great recipe.
Try this cake instead!
This is an amazing recipe! Made for a baby shower and people just loved it. I doubled the cake recipe for a half sheet cake, and it was too much batter, so I got several cupcakes too which is never a bad thing. I also used cake flour, and added an extra half cup or so since its lighter. My question is…how do you store it? And how long does it stay good if you leave it out? My husband and I are vegetarians who dabble in veganism.
He works in a very masculine industry and the guys all give him a hard time about it. He had a work pot luck this week and signed up to bring dessert. Pumpkin season is here. I love the spice of cinnamon and nutmeg swirled with an ultra moist, pumpkin sponge. I have whipped up one of my classic pumpkin cakes, but instead of using sugar, I grabbed some products from Steviva Brands; MonkSweet, Fructevia, and Nectevia.
To make this moist and tasty pumpkin cake gluten free, I substituted coconut flour for all purpose flour. I love eliminating sugar from desserts and serving them to my kids…they have NO idea they are eating healthy! In a bowl sift salt, xanthan gum, baking powder, baking soda, and coconut flour and set aside.
In a mixer beat eggs and vegetable oil. Stir in Fructevia and MonkSweet until well combined. Add in vanilla extract, cinnamon, and nutmeg. Be sure to scrape sides of mixing bowl intermittently. Mix in pumpkin puree. Slowly stir in dry, sifted ingredients on lowest mixer setting. Mix until all flour is combined. Allow to cool on counter. Please be sure cake is not hot while cutting. Because the cake is made with coconut flour, it needs to firm up during the cooling process. Place walnuts in a nonstick pan on medium low heat on stove top.
Heat until nuts are fragrant and slightly toasted. Remove from heat and place in a mixing bowl. Add in Nectevia and stir well with a rubber spatula, coating all of the toasted walnuts. Mix in the cinnamon. Top on top of warm pumpkin cake. For more information about Steviva Brands and products: Many of you may be surprised to discover that I struggle with diabetes. For the most part, I try to eat a low carbohydrate and high protein diet.
Click on the links after the recipe to connect with Steviva Brands on social media. My world truly does revolve around sugar! So when I can find products that work and react the same as real sugar in baking recipes, I go to town and bake my heart out. In a mixer, beat butter and shortening until smooth. Add in Erysweet sweetener and beat 2 minutes until light and fluffy. Mix in espresso powder and vanilla extract. Remember to scrape sides down intermittently.
Stir in baking soda, salt, and xanthan gum. Add in coconut flour and finally sugar free chocolate chips. Unwrap the sugar free, chocolate covered caramel pecan candies. Place one cookie dough ball in the palm of your hand and flatten into a disc. Put one caramel stuffed candy on top of the flattened dough ball.
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Sandwich another piece of cookie dough on top of the candy, hiding the caramel candy between the 2 pieces of cookie dough. Seal the sides completely and roll in hands. Gently flatten the top of the stuffed cookie dough. Do this for all of the cookie dough balls and place on parchment lined tray. After all of the cookie dough is stuffed with candy, place in freezer at least 2 hours until frozen solid. Preheat oven to degrees and bake minutes. Allow to cool to just warm or room temperature. When cookies cool completely, the caramel will no longer be melty and gooey.
I love surprising the little ladies with different breakfast choices on the weekends. This past weekend consisted of whatever I had left in the pantry from hurricane Irma. These days, I am completely obsessed with dark cocoa powder. And I also know if it looks like a dessert, my kids will eat every bite on their plates. These dark chocolate hotcakes are light and fluffy. They can very easily be turned into a high-end dessert. Each cake sandwiches sweetened mascarpone cheese and freshly sliced strawberries.
Dark Chocolate Hotcakes Ingredients: For the dark chocolate hotcakes: In a microwave safe bowl, melt butter. Stir in egg, salt and baking soda. Mix in milk, followed by all purpose flour. Cook on a greased nonstick skillet that is set on low heat until top forms bubbles. Flip and cook an additional 30 seconds to 1 minutes. In a bowl, using a handheld mixer, whip powdered sugar into mascarpone cheese.
Layer sweetened mascarpone cheese with sliced strawberries in between each I always seem to have an abundance of Little Debbie Mini Muffins in the pantry. My daughters do eat them almost every day for breakfast. I wanted to surprise the girls after their first successful week of school, so I headed to the cupboards to see what I could whip up. They are a perfect mash-up dessert. Tender, rich and decadent brownie cups hiding a sweet chocolate chip Mini Muffin surprise in the center. I also topped these adorable little dessert cups with vanilla buttercream, chocolate ganache, and a Little Debbie Mini Muffin for garnish.
Be sure the Little Debbie Mini Muffins have been frozen solid to prevent browning in the oven. In a microwaveable bowl, melt butter and then add in sugar and cocoa powder. Mix until all ingredients are well combined. Stir in eggs, salt and then vanilla. Finally, add in the flour. Bake minutes until edges are slightly crisp. The Mini Muffins will sink down a bit while cooling. Place an additional Little Debbie Mini Muffin on top of buttercream frosting.
I love yogurt, especially when it is frozen and I can trick my brain into thinking I am eating ice cream. I especially love handing the girls a treat that is made up of fruit and yogurt.
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In a large mixing bowl, combine yogurt and fruit. Mix well, so all are coated. Crumble the 8 Little Debbie Mini Brownies into the yogurt and fruit mixture. Stir until well combined. Line a standard size cupcake tin with paper liners. I like to lightly spray the papers with nonstick spray to ease the paper removal when ready to eat. Scoop yogurt mixture into prepared paper liners almost to the very top. Garnish the top of each filled cup with additional blueberries and strawberries you have on hand, as well as more crumbled Little Debbie Mini Brownies.
Freeze at least 8 hours until frozen solid through the center. Take out of freezer when ready to Seems like everywhere you look, people are gearing up for the solar eclipse on Monday, August 21, The last time a solar eclipse happened was 38 years ago…the year I was born omg when did I get so old. Tender, rich and moist dark chocolate cookie dough surrounds a generous, ooey-gooey peanut butter center! Peanut Butter Eclipse Cookies Ingredients: In a mixer beat butter and shortening until smooth.
Add in sugars and beat on medium high for 2 minutes until fluffy. Mix in dark cocoa powder and remember to scrape sides of bowl intermittently. Add in eggs, one at a time, followed by vanilla and salt. Stir in baking soda and finally flour. Scoop out 4 tbsp. Once all dough has been scooped, open up your peanut butter jar. Take one cookie dough ball and using your thumb, hollow out the center by pushing down to create a deep bowl like shape. Scoop in 1 tsp of peanut butter into the well in the center of the cookie dough ball. Gently squeeze the ball of dough edges back over the top, covering the peanut butter in the center.
Roll into a ball and be sure all openings are sealed. Do not over cook otherwise your peanut butter will not run out while warm! When your cookies have sat awhile, the peanut butter will firm up again. Pop the cookie in the microwave a few seconds to get the melty peanut butter effect again Everything you love about a spicy, chipotle Mexican street taco smashed between 2 buns! This Sizzlin Street Taco Burger starts with a perfectly grilled ground chicken breast pattie that has hints of chipotle, cumin, garlic, onion, and black beans in every bite. Topped with Colby jack cheese, fire roasted poblano peppers, and fresh tomatoes is just the start to this flavorful burger.
To make this more street taco like, I added some smokey chipotle mango bacon for crunch and an extra gooey and spicy green chile queso. Make sure you have some Sutter Home Pinot Grigio near by because you may start a 3 alarm fire in your mouth! Mix ground chicken, grated onion, cumin, chipotle, garlic, salt, cornmeal, and black beans together with hands. Be sure to not over mix. Separate into 6 patties and cook on well oiled grill until internal temp, flipping once. Grill and roast the poblano peppers until charred.
Place Colby jack cheese-2 slices on each burger and melt on grill. Cut off top of roasted poblano peppers and cut pepper down one side, open up and remove the seeds. Slice tomatoes Mix the adobo sauce, honey, and melted jam in bowl and brush on crispy bacon. In a pot place American cheese, green chiles, cumin, garlic, onion powder, milk, pickled jalapenos and juice over medium heat. Stir until melted and creamy. Place chicken pattie on top of bun, lay roasted poblano, tomato, chipotle mango bacon, and generously pour on the green chile queso. Enjoy with glass of Sutter Home Pinot Mix all of the above ingredients to form 3 pepper chicken patty.
Be careful to not over mix to create a tough burger. Spray grill with nonstick and form 6 burgers. Grill at until internal temp. Soak corn on cob in water for 15 minutes with husks on but silk removed. Rub berries and watermelon with a bit of olive oil. Skewer berries and place on grill Lay corn and watermelon on grill to, cook until corn is tender and char marks on both fruits. Remove and chop into pieces, place in bowl and mix gently. Add salt to taste and set aside.
Cook bacon until crispy. Blend honey and rum in a bowl and brush over cooked bacon. In a bowl, whisk together mayo, Dijon, orange zest, orange juice, and salt. I wanted to play on Latin American flavors. We are lovers of sweet plantains, black beans, and adobo seasoning, so this is where I began. My Latin Flare burger disappeared in record time tonight. Latin Flare Burger Yields: Preheat grill degrees. Add in cornmeal, adobo, Montreal, jalapenos, corn, and hot sauce. Gently fold with hands until all is well combined. Prepare 6 equal size patties and place on well greased grill.
Cook about minutes per side until internal reaches degrees. Heat black beans either on a pot on grill or in a microwave. Slice plantains in half down the center, leaving skin on. Brush with olive oil and place on grill about 8 minutes until nicely charred. Remove skin from grilled plantains and drizzle with honey. Prepare Creamy Mango Rum smear. Creamy Mango Rum Smear: Place pot on grill or stovetop and bring to a low boil. Using a large Potato bun, place chicken patty on top. Generously pile on black beans followed by spinach. Cut a plantain in half and lay the 2 honey drizzled slices flat side down on beans.
The Latin Flare burger I was introduced to the deep South when I was 12 years old. Tons of new traditions and flavors I have experienced from living in Savannah, Georgia and Florida. My Southern Eats burger is a richly seasoned, chicken patty topped with melty pimento cheese, crispy leafy lettuce, grilled pineapple, fire roasted plum bbq sauce and mayo. If you have ever visited the South, then you know how we love pimento cheese and have probably tasted a pineapple and mayo sandwich!
This burger is a wonderful mashup of all our Southern staples. Southern Eats Burger Ingredients: Montreal seasoning 1 large Vidalia onion, grated 3 tbsp. Preheat grill to degrees. Add in Montreal seasoning, hot sauce, cornmeal, and sweet potato. Gently combine with hands. Make into 6 patties and cook on prepared grill sprayed with nonstick. Cook burgers about 7 minutes on each side until internal temperature reaches degrees.
Right before pulling burgers off of grill, place a large heaping helping of pimento cheese on top of burger and allow to sit on grill another minute. Grill plums about 5 minutes until tender and caramelized. Remove from grill and peel off peels. Place plums in a food processor or blender and puree. Season with salt and allow to simmer until thickened, about minutes Garnishes: One whole pineapple, skinned and cored to make ring cuts Mayonaisse Leafy lettuce Potato Buns Directions: Grill pineapple rings about 6 minutes on each side and remove from heat.
Lay leafy lettuce followed by grilled pineapple. Generously smother with plum bbq sauce and mayo. Top with bun and The perfect icy cold and sweet dessert to grace your summer table! Take a disposable aluminum pie tin easiest to get the pie pieces out and lay the slices with the frosting facing upwards in a circular pattern. The simple filling is your favorite flavor ice cream, I chose vanilla. Which was softened, then poured into the Swiss Roll crust and then refrozen. After the ice cream pie is completely frozen, add whipped cream. A fun alternative to serving a slice of ice cream pie on a plate is to stick a popsicle stick into the slice when it is slightly soft and place back in freezer to firm up.
And there you have it, a beautiful handheld treat for everyone to enjoy! My little girls can gobble up a pack in no time and I do not mind them eating these tasty Mini Muffins on the go. Blueberry Mini Muffin Crunch is similar to granola and uses Little Debbie Mini Muffins, Blueberry flavor, as the base of this simple and tasty garnish. My Blueberry Mini Muffin Crunch is quick to put together and your oven does most of the work.
I love how versatile this recipe is because you can add any kind of nuts, dried fruit, or berries…Maybe even a few chocolate chips! Blueberry Mini Muffin Crunch Ingredients: Crumble all of the Little Debbie Mini Muffins with your hands onto the lined pan and bake minutes. Every 15 minutes toss muffin pieces to make sure all sides are crisping evenly.
Remove muffin crumbles when dark golden brown and crunchy. Allow to cool completely. Toss toasted coconut, sliced almonds, and fresh blueberries with the crunchy Mini Muffin pieces. Top oatmeal, yogurt, grits or even ice cream with your new crunchy I have been experimenting with Olivio Spread and have really enjoyed the consistency and taste it offers in savory foods.
This weekend, I decided to give it a whirl in my chocolate chip cookie recipe. Of course when changing a baking ingredient, you have to adapt the recipe for the chemistry changes that will occur when not using the original ingredient. I must say, I am completely in love with these olive oil spread chocolate chip cookies. They are puffy, beautiful, and tender…exactly the way I like my chunky cookies! Olivio Chocolate Chip Cookies Ingredients: Yields cookies 3 ounces of Olivio spread 6 tbsp. In a mixer beat Olivio spread and shortening until smooth. Add in both sugars and beat 2 minutes, scraping the sides intermittently.
Mix in egg followed by vanilla, salt, and baking soda. Mix in flour and then the chocolate chips. Scoop our 2 tbsp. Place on parchment lined pan and put in the freezer until frozen solid to the center. Allow to cool some before I love visiting blogs or websites and not having to scroll down a ton to find the recipe.
So, unless I have something ridiculously cute or profound to say…keep it easy is the key. Have you ever had a Brookie? Everything you love about chocolate chip cookies and brownies, swirled together in one bite. Here we go, enjoy your new dessert obsession. Brookies Ingredients for chocolate chip cookie dough: In a mixer beat butter and shortening until well combined and smooth.
Add in both sugars and beat on high about 2 minutes until fluffy. Remember to scrape bowl intermittently. Mix in dry pudding mix. Add in eggs, one at a time, followed by vanilla bean paste. Stir in baking soda and salt. Mix in flour followed by chocolate chips. Set dough aside and make brownie batter. Ingredients for brownie batter: Melt butter in a microwaveable bowl. Mix in sugar and cocoa powder and combine well. Add in eggs followed by salt and vanilla Mix in flour until thick batter forms.
Grab a medium size ice cream scooper or food disher. I have many sizes and prefer a large Brookie. Mine holds about 4 tbsp. Using the scooper, scoop half of the cookie dough into the scooper followed by the brownie batter. Place on a parchment lined baking sheet and put in freezer at least 2 hours or until frozen all the way through. Cookies will continue baking on the pan even while Banana Coconut Ricotta Muffins Ingredients: Preheat oven degrees and line standard muffin tin with paper. Spray paper liners with nonstick baking spray and set aside.
Sift flour, baking powder, and salt into dry ingredient bowl and set aside. In a mixer beat mashed bananas and sugar until almost smooth and well combined, about 2 minutes. Add in milk and then the ricotta, beat another 1 minutes until thoroughly combined remember to scrape sides intermittently.
Stir in eggs, one at a time, followed by vanilla and cinnamon. Slowly mix in dry ingredients until almost all flour is no longer visible. Then remove bowl from mixer and add in the shredded coconut and white chocolate chips. Finish folding in by hand. Scoop batter into lined muffin tin to almost the very top of paper. In a small bowl work the softened butter into the brown sugar with a fork or your hands.
Then mix in the dried banana chips and coconut. It should be crumbly texture. Generously add this crumble on the top of your filled muffin tins. Bake topped muffin batter degrees minutes until golden brown and center bounces back. Serve hot muffins with a dollop of ricotta and drizzle of honey. Sprinkle toasted coconut and dried crushed banana chips on top I love chocolate chip cookies.
Ok, more like infatuated with them. It was my love for cookies that got me into baking in the first place. There is nothing like biting into an ooey-gooey, hot chocolate chip cookie. I have always seemed to be perfecting and tweaking my recipe to conquer my goals on the ideal chocolate chip cookie. I love a slightly crunchy edge, but the center has to be soft and tender.
I am definitely NOT a cakey cookie person. I love a hint of salt to offset all of the sweet and make the flavors pop even more. The base of this fabulous cookie recipe is great for adding other flavored extracts or mix ins! The key to my incredible chocolate chip cookie recipe is the freezing process.
Freezing cookie dough helps to prevent spreading. In addition to the freezing, the perfect blend of butter and shortening ensure for a puffy and beautiful end result. My girls and I can eat the dough by the spoonful! Sometimes, I may even make a batch just to eat the cookie dough alone. Just a kindly reminder, if you are using or publishing this 5 year in the making cookie recipe, please tag my blog and Instagram account and please give credit to Graciously Sweet!
Chocolate Chip Cookies Ingredients: Scoop out 3 tbsp. When edges are golden brown, pull the pan out because the cookies will continue baking on the pan even while cooling My world famous brownies take a spin on the dark side! My classic 8 ingredient espresso brownies are made dark by using a dark cocoa powder for an almost black look. To make my sinfully rich brownies even more decadent, I topped them with a rustic Orange Scented Ricotta Cheesecake.
Heaven in every single bite. Each bite is a perfect combination of creamy citrus and rich dark chocolate accompanied by a salty crunch of the pistachio garnish. This recipe is for those true chocolate fans! I am so happy to say this beautiful dessert won first place in the Lamagna Cheese recipe contest. For the brownie bottoms: Spray with nonstick spray. Mix in eggs, one at a time. Stir in flour until all incorporated. Pour into prepped pan and bake 25 minutes. In a bowl mix Lamagna ricotta cheese and powdered sugar.
Stir in eggs, one at a time. Zest in 2 oranges and mix well. When brownies are almost done 25 minutes remove from oven and pour the ricotta cheesecake batter on top. Return pan back to oven for minutes more until the ricotta cheesecake no longer jiggles in center and edges are light golden brown. Refrigerate until ready to serve, but only after cooled. Refrigerating a cheesecake while it is hot may cause the top to crack. Drizzle chocolate ganache or chocolate fudge over the brownie slice. Place fresh raspberries on top for Posted by julianaevans on 8: This has been a super popular post on my Instagram account.
Peaches are beautiful this time of year and I always have an abundance on hand. Today, I wanted to up the ante on brunch. This cast iron skillet is filled with Black Pepper Maple Bacon Wrapped Peaches, sunny side up eggs, crumbly tangy blue cheese, pecans and fresh blueberries! It truly is a stunning dish to serve your family and guests! Preheat oven to degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top. Take each of the peach wedges and wrap a slice of bacon around each.
Place on the rack. When all peaches are wrapped with bacon, place in oven and bake minutes. Turn the peaches over about every 15 minutes to brown all sides of the bacon. In a bowl mix maple syrup, dark brown sugar, and cracked pepper to taste. Remove peaches from oven and while hot, brush maple syrup mixture all over ever side of each peach. Place back in oven about 10 minutes to crisp up further.
Remove peaches from oven when bacon is crisped to your liking. Place each bacon wrapped peach in cast iron skillet and drizzle remainder of maple syrup mixture over. Put in a low heat oven to keep warm. Eggs Prepare eggs to your liking. My skillet was made for only 2 people, hence only 2 sunny side up eggs. Place your cooked eggs on top of the warm peach skillet.
Garnishes Blue cheese crumbles Fresh blueberries Toasted pecans Torn basil I figured I would share some of my favorite celebratory treats in honor of my upcoming birthday. I am ALL about cookies, which you have probably already figured out. These may look like ordinary sprinkle cookies, but they are hiding a secret! My newest birthday cookie recipe tastes like cheesecake and has NO butter!!! In a mixer, beat cream cheese until smooth.
Add in shortening and beat 2 minutes, scraping sides of bowl. Mix in sugar thoroughly. Stir in eggs one at a time. Followed by vanilla and salt Mix in baking soda and flour a bit at a time be sure to scrape sides intermittently Finally stir in rainbow sprinkles. It takes cream cheese based items longer to freeze, but be patient it will make your cookies prettier! When cookie dough is frozen solid, preheat oven degrees. Bake minutes until edges are golden brown and tops should be Preheat oven to degrees and line standard muffin tin with paper liners. Spray liners with nonstick baking spray to help prevent sticking.
Sift flour, baking powder, and salt into a bowl and set aside. In a mixer beat butter until fluffy and smooth, about 1 minute. Add in sugar and beat 2 additional minutes. Mix in both cocoa powders and beat another minute. Be sure to scrape the sides of bowl intermittently. Stir in eggs, one at a time, followed by vanilla. Alternate mixing in dry ingredients with the buttermilk. Always finish with the dry ingredients last. Before fully incorporated and just a bit of flour is still seen, remove from mixer and add in chocolate chips.
Bake degrees minutes until center bounces back when pushed down. Allow to cool on rack. Bittersweet Pecan Oat Topping Ingredients: In a microwavable bowl, melt bittersweet chocolate chips in 30 second intervals and stir in between. When bittersweet chocolate chips are completely smooth, mix in oats, pecan halves, and mini chocolate chips.
Lightly sift cocoa powder over topped muffins for a beautiful finish.
Add in sugars and beat for 2 minutes. Mix in dry pudding mix and beat another 1 minute. Remember to scrape the bowl and then add in one egg at a time. Stir in vanilla, salt, and then graham crumbs. Add in baking soda and followed by whole wheat flour. Stir in mini chocolate chips. Scoop out 2 tbsp size dough ball and place on a parchment lined tray. Freeze about minutes until dough is firm all the way through. Preheat oven degrees and bake frozen cookie dough about minutes until edges are golden brown. After baking all of the cookies, place a standard size marshmallow on top of each cookie.
If you have a kitchen torch, toast the marshmallow and then gently tap it down to cover the majority of the cookie.
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Drizzle with melted chocolate and a piece of graham One of my daughters favorite treats is an over-the-top shake. My girls love all of the foods and flavors that celebrate camping life. The Bigfoot Happy Camper Shake was wittingly named by my silliest little girl. Mason jars make a perfect mug for these gigantic milkshakes.
Start with 1 cup of chocolate almond milk and slowly add more until the consistency you like is achieved. Puree all of the above ingredients until completely combined. Take each mason jar and squeeze the chocolate sauce inside the rim, circling twice so it will drip down. Pour the shake inside of the mason jar, leaving about inches of room from the top. Melt peanut butter in a microwave safe bowl and place in a squeeze bottle. Drizzle around rim and outside of the rim, so it will drip down the jar.
Take a handful of mini marshmallows and place on one side of the opening of the mason jar. Toast marshmallows with kitchen torch. Skewer the Little Debbie Happy Camper Cake on a straw, to help it stand upright, and allow it to lean on marshmallows. Fill open space in mason jar with popcorn. Place banana chips on the dripping peanut butter down the sides of the mason jar Off to the kitchen I go, determined to build a snack that is representative of our favorite outdoor sport, archery.
These fun and creative treats are made of 3 simple, easy to find ingredients. My girls loved assembling their arrows and using their favorite colored fruit leather. My Happy Camper Arrow Treats are great for outdoor parties, camping themed birthdays, or any gathering celebrating the great outdoors. Happy Camper Arrow Treats Ingredients: Push down gently until about half way into the tree cake. Using clean scissors, cut the fruit leather into a pointy, oblong shape like a football.
The fruit leather will stick! Stack on fire roasted red bell peppers, smoky bacon and a homemade fresh blueberry bbq sauce for a jaw dropping experience.
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Red, White and Blue Burger For the patty: In a bowl combing all of the patty ingredients and gently mix together by hand. Be sure not to overmix and cause for a tough burger. Form 6 burger patties and placed on oiled grill. Cook about minutes on each side until internal temperature degrees. Right before pulling burgers off of grill, place a thick cut piece of brie cheese and allow to melt. Make blueberry bbq sauce: You can actually do this first and allow the simmering to take place while burgers are being made and cooking.
In a medium pot combine all of the blueberry bbq ingredients and bring to a boil on medium heat. Lower heat and allow to simmer 15 minutes. Remove from heat and allow sauce to thicken. I like to keep my blueberries whole for texture and presentation, but if you would like, you can puree sauce and then put through a strainer. Brush olive oil on red peppers and place on grill. Fire roast the peppers until charred on all sides. Slice with a box cut technique so there are 4 large slices from each pepper.
Cook bacon until crispy Assemble: The perfect mix up of all of our favorite breakfast flavors baked into a perfectly tender muffin. Muffins are such a versatile breakfast vehicle and an easy on-the-go meal or snack. These flavors pack a punch on your tastebuds and are a tasty treat first thing in the morning. Banoffee Caramel Muffins Ingredients: Preheat oven to degrees and line standard cupcake tins with paper liners.
Spray liners with nonstick spray to help prevent sticking when eating warm muffins. In a mixer, beat bananas and sugars until well combined. Mix in eggs and be sure to scrape the sides of bowl. Stir in vanilla, cinnamon, and espresso powder. Follow up with buttermilk. Finally mix in dry ingredients and just before it is completely combined, remove from mixer and pour in toffee pieces.
Mix by hand until all if fully incorporated. Fill paper liners almost full and bake 20 minutes until center bounces back. In a bowl combine all of the ingredients above. Mix well and place generously on top of each hot muffin. Banana chips Additional caramel drizzle Toffee pieces Whole coffee Bright and tasty green trees for the outdoor lover in all of us. My girls love having the choice of vanilla or chocolate Happy Camper Cakes as an element to their Happy Camper Kabobs.
The sky is the limit on what you can skewer! Happy Camper Kabobs Supplies: Repeat the pattern until the skewer is covered. Enjoy eating by a fire, pool, or lounging around outdoors My family really loves ice cream, more like infatuated with that icy, cold treat. This ice box cake is simple, make-a-head, and beyond tasty. Cut out a circle of parchment paper to line the bottom of the cake pan as well. Place it on top of the plastic wrap, this will help remove the cake easier. Place chocolate graham cracker crumbs and melted butter in food processor, pulse until well combined.
Put all of the butter covered crumbs in the lined cake pan and press down firmly, forming a nice even layer of crust. Make sure ice cream is soft enough to stir and pour into a large mixing bowl. Mix in graham cracker crumbs and the mini marshmallows. Stir so all flavors are combined. Place in freezer at least hours for a firm set. Remove frozen cake from freezer and fill center until overflowing with the standard size marshmallows.
If you have a kitchen torch, carefully toast the marshmallows until golden brown. Place chocolate fudge or sauce in a plastic bag and snip off the end. Drizzle over toasted marshmallows Besides the chunks of Blueberry Creme Rolls, this giant shake sports fresh blueberries and strawberries to give an extra pop of flavor. Ingredients can be substituted for other available patriotic inspired snacks. Combine ice cream and strawberry milk in blender. Take store bought frosting and smear on the rims and sides of mugs.
Sprinkle and roll rims in red and blue sprinkles for garnish. Pour shake into mugs and drop in handfuls of fresh blueberries and strawberries. I have been fortunate to have been chosen as a Little Debbie Ambassador! My daughters eat Little Debbie Mini Muffins almost every morning and my husband always has a little treat from me placed in his brown bagged lunch. These new line of Little Debbie Brownies have adorable animal footprints stamped on every serving. My daughters loved seeing which prints were on their brownie ice cream sandwiches!
To make each ice cream treat a bit more festive and kid approved, I rolled each of these cold and tasty hand-held desserts in rainbow sprinkles! All you need is 3 ingredients to make these bright and indulgent treats. Sandwich the top of the ice cream with another Animal Tracks Brownie, track side up. Place rainbow sprinkles on a shallow dish and roll sides of brownie ice cream sandwich on each side. Place on parchment paper and back in freezer to allow to firm.
To make eating these Little Debbie Animal Tracks Brownie Sandwiches a game, wrap each sandwich in foil or brown parchment paper and place in a basket before offering as a treat. Mention which Animal Track Brownie shape you are searching for and whoever chose this print gets a prize! Whether you are in a hurry to make a tasty breakfast or a fabulous dessert, a semi-homemade fruit skillet is always a good option! Cut each biscuit dough into four pieces, I use scissors, and place in a large bowl.
Zest and juice orange over biscuit pieces, mix well. Pour in can Cherry filling and be sure all biscuits are coated. Mix in chocolate chips. Pour everything into iron skillet and bake minutes until center is no longer jiggly. You may want to cover with tin foil at about 30 minutes if top begins to look too dark. Remove from oven and allow to cool to warm.
Heat Chocolate Hazelnut spread in microwave until warm and fluid like about 20 seconds Drizzle over skillet and then top with powdered sugar Posted by julianaevans on 9: This year, I was looking to do something more fun and unique than the average decorated sugar cookie. So it is a super huge relief to finally get back into my kitchen and get creative. These sugar cookie people are my simple cut out recipe, that is filled with clear, homemade vanilla lollipops.
But the longest part is the decorating. So get those kiddos in the kitchen and get artsy with your Holiday cookies. Preheat oven degrees. In a mixer beat butter until smooth. Add in sugar and then eggs. Mix in vanilla, followed by baking soda, salt and all purpose flour. Refrigerate about 10 minutes to make cutting dough easier. Cut 3 gingerbread shapes per serving. Bake degrees minutes. Repeat steps until all the dough is used. Take the 1 heart cut out cookie, per serving, this is the top decorated cookie and lay them on a silicon mat.
In a medium pot on medium high heat, combine sugar, corn syrup, and water. During the boiling process, do not stir. When crystallization occurs on the sides of your pot, use a pastry brush dipped in ice water to brush down the sides of the boiling pot. Bring to a boil up to degrees. Remove from heat and stir in the clear vanilla. Immediately pour the clear mixture into the heart cut out to match the height of the cookie. Allow to cool completely so it will harden and not crack. Carefully lift off of mat and place on a rack for decorating.
Melt white candy melts according to directions. Place in a baggie and snip off the end. Trace the back of the cut out cookie the one with no lollipop with the melted candy and place on top of solid cookie. Allow to dry without moving. Add in the holiday sprinkles of your choice NFL begins this week and I have the best semi homemade, super easy game day dessert. These are a dream for those Oreo and Nutter Butter cookie lovers.
I had a ton of half empty bags of Oreo cookies laying around. I guarantee these are a show stopper at your next tailgate! Which are then deep fried to a golden brown for an unforgettable sweet crunch. These decadent dumplings are reminiscent of something you would pick up at the county fair while strolling around.
Yes, they are deep fried, but way worth every calorie. Heat vegetable oil in a large pot to degrees. In a mixer beat cream cheese until smooth. Then add in powdered sugar. Combine well until no lumps, scrapping sides periodically. Stir in all cookie crumbs. Take one wonton wrapper and with a point towards your belly diamond shaped , place one tbsp of mixture in center.
Wet edges of wonton wrapper with dabs of water, fold over filling, forming a triangle. Press firmly, sealing mixture so there is no oozing. Fry in degree oil seconds on each side until golden brown. Remove and allow to drain on paper towel. Before serving, garnish with dusting of powdered sugar and drizzle with chocolate sauce if desired.
These look crazy good, right? Yes, they are gluten free and no one will EVER know it!