CHOCOLATE AND PEANUT BUTTER DRIP CAKE

CHOCOLATE AND PEANUT BUTTER DRIP CAKE

This Chocolate and Peanut Butter Drip Cake is completely sinful. With smooth peanut butter buttercream and a moist, rich chocolate cake topped with MORE chocolate AND peanut butter cups, it’s hard to say no to a slice of this!

One of life’s simplest pleasures is a good ol’ chocolate cake. Towering rounds of decadent chocolate fudge layered with smooth sweet cocoa buttercream… I can’t think if anything else I’d rather have as a birthday cake. Oh wait. Yes I can. Add peanut butter to it! And chocolate ganache! And then take it five miles over the top with chocolate and peanut butter candy because that’s how I roll. Culminating in the blissful result that is this Chocolate and Peanut Butter Drip Cake.

Clearly I’ve been drooling over too many Katherine Sabbath drip cakes and they’ve taken over my brain. That lady is FOR REAL. I’ve lost hours of my life to watching How to Cake It videos on Youtube (but not wasted! Yolanda Gampp is brilliant!). It was time to put everything I’ve learned into practice with my sister’s birthday cake!

Betty Crocker’s Cocoa Fudge Cake can’t be beat (even though my mother’s handwriting is all over our recipe – that’s what cookbooks are for! Like me she tends to fiddle with recipes until they’re just how she likes them!), dark and rich and perfectly moist, it’s a chocolate cake classic.

If you don’t have buttercream, start with cup on the side to mix milk and vinegar, and let sit for a couple minutes until it gets nice and chunky (EW – or just go buy buttermilk). Mix all of your dry ingredients in a bowl. Cocoa is so darn pretty – that colour is just soooo rich.

Then add the milk and the rest of your wet ingredients. Beat them all together, scraping down the sides of your bowl every once in a while so everything gets mixed together. Then turn that sucker up and beat the mixture on high for about 3 minutes.

Set those to bake in the oven. You’ll want your cake to be completely cold (like sitting in the pan for 45 mins to an hour) before you attempt to level and frost it, to keep the structural integrity!

Now for the frosting! This buttercream recipe from Sweet Savory Life is hands down, THE most delicious frosting of all time. It tends to have air bubbles, but that flavour cannot be beat! It’s rich but not too sweet, very adaptable, and easy to make harder or softer as necessary.

I wanted the inside of the cake to be like a peanut butter cup, so I made some extra cocoa frosting to alternate layers. Mix all those ingredients in a bowl, you really can’t go wrong here. It needs to be easily spreadable, so if you need to add a little more cream, go ahead. One layer at a time, carefully assemble your cake. Again, make sure that cake is COLD, for stability.

Crumb coat! This I didn’t know was a thing until I started taking decorating classes, but just put a thin layer of icing over the cake, enough to trap all the crumbs, and pop in the fridge or freezer for at least 30 minutes to really solidify that barrier before you frost the rest of the cake.

CHOCOLATE AND PEANUT BUTTER DRIP CAKE
CHOCOLATE AND PEANUT BUTTER DRIP CAKE

INGREDIENTS :

Cocoa Fudge Cake  (The recipe below will make two 81/2 inch pans, so I doubled it for a four-tier cake)

  • 1⅔ cups all-purpose flour or 2 cups cake flour
  • 1½ cups white sugar
  • ⅔ cups cocoa
  • ½ cups vegetable oil
  • 1½ cups buttermilk (OR 2 Tbsp vinegar in 1½ cups milk)
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 eggs
    Peanut Butter Buttercream (The recipe below will only be enough to cover a 2-layer cake, so I doubled it for a four-tier cake)
  • 1 cup unsalted butter
  • 3-4 cups sifted powdered sugar
  • ¼ tsp salt
  • 1 tbsp vanilla extract
  • 3-4 Tbsp milk or heavy cream (I always use cream with this recipe!)
  • 1 cup smooth peanut butter
    Chocolate Ganache (As long as your cake is 8-10″ round, this should be all you need no matter the height!)
  • ½ cup melted semi-sweet chocolate
  • ½ cup cream
    Optional Toppings: Mini Reeses’ Pieces, Mini Reeses’ Peanut Butter Cups, and Reese’s Peanut Butter cups, crushed.

INSTRUCTIONS :

For the Cake:

  1. Preheat oven to 350°, and grease and flour four 8½ inch round pans (or two pans twice!)
  2. Mix all of the cake ingredients together in the order they’re listed on medium first, scraping the sides occasionally.
  3. Then turn it up to high and let it go for 3 minutes, scraping occasionally.
  4. Pour into your pans, and pop in the oven for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
  5. LET COOL COMPLETELY AND I MEAN COMPLETELY BEFORE YOU TAKE THE CAKE OUT OF THE PANS.
  6. I’m serious here. It should take about 45mins to an hour.

For the Buttercream

  1. Mix all ingredients together, scraping the sides occasionally.
  2. The peanut butter will make the buttercream stickier, so you may have to add a little more powdered sugar.
  3. This needs to be very easy to spread, so make sure the frosting isn’t stiff at all.
  4. Add a little more cream if necessary.

Assemblage:

  1. Level your cakes. There are many tutorials online, but you want to make sure they are FLAT.
  2. Using a spatula, distribute about ½ cup of frosting between each layer of cake.
  3. Make sure it’s level before adding the next level directly on top.
  4. Frost the outside of your cake with a very thin layer of buttercream to lock all those crumbs in!
  5. Pop it in the fridge or freezer for about 30 minutes to harden the crumb coat and seal those in.
  6. We don’t want any crumbs on our final product!
  7. Bring it out of the fridge or freezer and frost the rest with a nice thick layer of buttercream.
  8. Pop back in the fridge or freezer for another 15-20 minutes.

For the Ganache

  1. In a pot on the stove, SLOWLY heat the chocolate and add the cream, stirring frequently.
  2. You don’t want it to boil at any point, or for the cream to curdle.
  3. If your ganache separates (like mine did),
  4. just add a tablespoon or two of warm milk, works like a dream! You’ll know it’s done when it is smooth and creamy!
  • NOTES
    If you wanted to have cocoa buttercream in place of, or in addition to the peanut butter buttercream (peanut buttercream?), just add ½ cup of cocoa instead of the peanut butter.

You can find complete recipes of this CHOCOLATE AND PEANUT BUTTER DRIP CAKE in halifaxbloggers.ca

Pumpkin Coffee Cake

Pumpkin Coffee Cake

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day. And that’s what I love the most about every coffee cake. You can devour a big fat slice of cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.

Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!

Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.

No matter when or where you eat it, you’re going to love this Pumpkin Coffee Cake. The cake itself is not too sweet, but it’s very moist and flavorful. Crunchy brown sugar-cinnamon streusel topping and powdered sugar glaze sweeten the cake. When you grab a fork and dig in, you’ll have the perfect combo in every single bite.

If you want to make all from scratch and make your own pumpkin puree, instead using stuff from the can, you can find the recipe here. If you love the combination of pumpkin and cream cheese, I recommend you to try my Pumpkin Cheesecake with Oreo Crust or my Pumpkin Lasagna recipe.

Here are more pumpkin desserts to enjoy in cozy fall days:

  • Mummy Pumpkin Cookies
  • Snickerdoodle Pumpkin Cookies
  • Wthie Chocolate Pumpkin Cups
Pumpkin Coffee Cake
Pumpkin Coffee Cake

INGREDIENTS :

For Crumb Topping:

  • ¾ cup flor
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons sugar
  • 4 Tablespoons light or dark brown sugar
  • 6 Tbsp. unsalted butter- cold and cut into small cubes

For Cream Cheese Filling:

  • 8 oz. cream cheese-softened
  • 4 Tbsp. sugar
  • 1 teaspoon vanilla
  • 1 egg white

For Pumpkin Cake:

  • 1 ¾ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 egg yolk
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 cup pumpkin puree
  • ½ cup oil
  • ½ cup plain Greek yogurt
  • 1 ½ teaspoon vanilla

For the Glaze:

  • 3/4 cup powdered sugar
  • 1-2 Tablespoons cream or milk (I used cream)

INSTRUCTIONS :

First make the crumbs:

  1. in a bowl stir together flour, sugar, brown sugar and cinnamon.
  2. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
  3. Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside
  4. ( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
  5. To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy.
  6. Mix in egg white and vanilla just to combine. Set aside.
  7. To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
  8. In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
  9. Add dry ingredients and mix to combine.
  10. Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top.
  11. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes
  12. (until the toothpick inserted in the center comes out clean, a few moist crumb is OK)
  13. Start checking after 45 minutes because if you bake it too long the cake will be dry.

You can find complete recipes of this Pumpkin Coffee Cake in omgchocolatedesserts.com

REESE’S PEANUT BUTTER CUPCAKES

REESE’S PEANUT BUTTER CUPCAKES

Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.
It’s been really difficult writing this post. Editing the pictures. Getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one of these cupcakes. Or two. Or three.

I’ve been dreaming of them ever since I made them. Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES Ever. You can never, ever go wrong with chocolate and peanut butter.

*Disclaimer….these cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch (here’s my favorite homemade chocolate cupcakes recipe) I believe there is a time and a place for boxed cake mixes.

I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch! Sometimes you only have 5 minutes to throw together a treat, and the batter for these cupcakes only takes that long! And the best part is no one will ever guess (or care) that you used a cake mix!

REESE’S PEANUT BUTTER CUPCAKES
REESE’S PEANUT BUTTER CUPCAKES

INGREDIENTS :

For the Chocolate Cupcakes* :

  • 1 box chocolate cake mix
  • 4 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 heaping Tbsp Greek yogurt
  • 30 mini Reese’s cups, divided

For the Peanut Butter Frosting :

  • 1/2 cup (1 stick) butter, room temperature
  • 1 1/2 cups creamy peanut butter
  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla
  • 1/2 cup evaporated milk or cream

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
  2. Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth.
  3. Spoon batter into cupcake pans, filling the liners 1/2 full.
  4. Place a Reese’s PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese’s can still be showing, like photo above).
  5. Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

For the Peanut Butter Frosting

  1. Beat together butter, and peanut butter until smooth.
  2. Add powdered sugar and vanilla and beat again until combined.
  3. Add cream or milk, beating well until light and fluffy.
  4. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
  5. Frost cupcakes (I used a wilton 1M tip in the photos above).
  6. Chop up the remaining pieces of Reese’s and sprinkle on top of the frosting.

You can find complete recipes of this REESE’S PEANUT BUTTER CUPCAKES in tastesbetterfromscratch.com

Old Fashioned Chocolate Buttermilk Cake

Old Fashioned Chocolate Buttermilk Cake

Recipe for Old Fashioned Chocolate Buttermilk Cake – An old-fashioned chocolate cake so moist your guests will think it came from a bakery!

Old Fashioned Chocolate Buttermilk Cake
Old Fashioned Chocolate Buttermilk Cake

INGREDIENTS :

  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 (1-oz.) squares unsweetened chocolate, melted
  • 2 cups sifted cake flour
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 Tbsp. vinegar

Chocolate Frosting

  • 1/2 cup butter, softened
  • 3 cups confectioners’ sugar
  • 3 (1-oz) squares unsweetened chocolate, melted
  • 1 tsp. vanilla extract
  • Half-and-half (if necessary)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.
  2. Line bottom of pan with parchment paper.
  3. In large bowl or standing mixer, cream butter until light and fluffy.
  4. Add sugar and beat until creamy.
  5. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
  6. In separate bowl, combine four and salt.
  7. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
  8. In small bowl, dissolve baking soda in vinegar.
  9. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
  10. Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean.
  11. Cool in pans 10 minutes then remove from pans.
  12. Transfer to wire racks and cool completely before frosting.
    Chocolate Frosting
  13. In large mixing bowl, cream butter until light and fluffy.
  14. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla.

You can find complete recipes of this Old Fashioned Chocolate Buttermilk Cake in flavorite.net

PALEO PUMPKIN COFFEE CAKE

PALEO PUMPKIN COFFEE CAKE

This Paleo Pumpkin Coffee Cake is the perfect fall dessert. Healthy, easy, and so delicious!
Coffee cake is one of my favorite things to make. It’s a cake that is so good it doesn’t need frosting. It’s a little fancier than bread or muffins which means it’s perfect to serve to guests or give as a gift.

This is a healthy version, made completely gluten and dairy free. It is so delicious though!! My dad was visiting last week and he isn’t paleo. He happily ate a large piece and didn’t know it was paleo until I told him- it’s that good!!

This is just like a classic coffeecake. Moist, flavorful cake, with a delicious crumb topping! Isn’t the crumb topping always the best part?? It is simple to make. The cake is mixed in one bowl, by hand, and the topping comes together in just a couple minutes.

It can be in the oven in no time. Once it’s baked and cooled, you will want to keep it in the fridge after the first day. I find paleo baked goods go bad pretty fast if left out. It is also good cold though, so no worries!

PALEO PUMPKIN COFFEE CAKE
PALEO PUMPKIN COFFEE CAKE

INGREDIENTS :

  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

CRUMB TOPPING

  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil

INSTRUCTIONS :

  1. Preheat oven to 325° and line a 9×9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil.
  3. Mix well- it should resemble wet sand. Set aside.
  4. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  5. Add in the eggs and mix until incorporated.
  6. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt.
  7. Mix until no dry pockets remain.
  8. Pour into prepared pan and top with crumb topping.
  9. Bake for 45-50 minutes.

You can find complete recipes of this PALEO PUMPKIN COFFEE CAKE in jaysbakingmecrazy.com

Lemon Tart

Lemon Tart

A traditional French-style lemon tart with creamy, dreamy lemony filling.

My favorite lemon tart tastes just like a classic ‘tarte au citron’ from Paris. It has shallow sides, a crumbly, sweet, cookie-like crust, and classic lemon curd filling with just enough butter to make it creamy and not too sour. Since the filling is quite rich, the lemon layer isn’t very thick.

This tart requires 2 steps:

  1. Make the tart crust. In this post, you’ll find not just the recipe, but also tips for making a perfect crust. You’ll need to prepare the dough, then fully bake the crust before filling it with the lemon mixture. If you’re using a store-bough tart shell, you’ll only need to make the lemon curd.
  2. Make lemon curd for the filling. This post includes many tips on how it’s done, so be sure you read it. Once the lemon curd is ready, fill your crust with it and chill.
Lemon Tart
Lemon Tart

Ingredients

  • 1 fully baked tart crust

For the lemon curd:

  • 2 large eggs, plus 2 egg yolks (or 3 whole eggs)
  • ¾ cup (150 g/5.3 oz) granulated sugar
  • 1 tablespoon lemon zest
  • ½ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
  • 2 tablespoons heavy cream, optional
  • ½ cup (1 stick/115 g) unsalted butter, cut into small pieces

Instructions

  1. To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170F/75C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
  2. Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.

You can find complete recipes of this Lemon Tart in prettysimplesweet.com

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

Today is a great day. It’s Chocolate Peanut Butter Day!

Woot woot!

So what exactly does that mean? Well, it means you are about to be blown away by chocolate and peanut butter recipes (never a bad thing). I’ve joined forces with 31 fellow bloggers to showcase these tasty ingredients all on the same day. My girls Carla from Chocolate Moosey and Miriam from Overtime Cook are orchestrating the whole event, and we want you to join in on social media using #chocPBday, grab more delicious recipe on the Chocolate PB Pinterest board, and best of all… enter to win 1 of 3 prize packs from OXO, King Arthur Flour, and Peanut Butter & Co. in the giveaway below (find it below the recipe)!

But first… Chocolate Peanut Butter Earthquake Cake.

Here’s the deal with this cake – it ain’t purtty.

It’s meant to look like a peanut butter earthquake has come in and wreaked havoc on an innocent chocolate cake. All the while, tasting super rich, moist and delicious.

I found it tasted best when it was served warm, a-la-mode style.

The cake is actually super easy to make, and a riff on the classic earthquake cake.

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE
CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

Ingredients

  • 1 box Chocolate Fudge cake mix, plus ingredients needed to prepare (eggs, oil, water)
  • 1/2 cup butter
  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 3 1/2 to 4 cups powdered sugar
  • 1/2 cup chocolate chips
  • 1 cup miniature chocolate peanut butter cups, halved

Instructions

  1. Preheat oven to 350 degrees F.
  2. Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9×13 cake pan, DO NOT BAKE – set aside.
  3. Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE in iwashyoudry.com

Raspberry Lemon Cookies

Raspberry Lemon Cookies

These raspberry lemon cookies are ultra soft and chewy  – quick and easy to make and so tasty everyone loves them.  One of the best cookies I’ve made!

Raspberry lemon cookies. That may be all you need to know about this recipe before you rush to the kitchen to immediately make them. If you’re anything like me, that is.

Cookies plus that incredible raspberry lemon combination all in one little treat? Doesn’t get a whole lot better.

Raspberry lemon is one of the few combos that doesn’t involve chocolate that I absolutely adore. These Lemon Raspberry Sweet Rolls are probably one of my favourite breakfast indulgences ever – and it’s because of the raspberry lemon combo. Just so, so good.

hese cookies are amazing. They have been the most popular recipe on my blog since I first posted it a year and a half ago – and for good reason. I haven’t had anyone tell me they don’t like them. A soft, chewy, lemon flavoured cookie filled with raspberries just can’t really be bad!

They can be ugly. I will say that that’s a possibility. Using frozen raspberries in the dough makes for a super sticky cookie dough, so you need to mix them in quickly right at the end, and straight from the freezer to keep it from being just ridiculous. You also need to make sure not to mix the dough too much once you add the raspberries – just a quick mix to incorporate them and leave it at that. If you mix for too long they’ll still taste great, but you won’t get the nice pretty swirls of colour.

Raspberry Lemon Cookies
Raspberry Lemon Cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1/2 lemon, zest and juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3/4 cup frozen raspberries, coarsely chopped

Directions

  1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.

You can find complete recipes of this RASPBERRY LEMON COOKIES in bakeeatrepeat.ca

Funfetti Shortbread Bites

Funfetti Shortbread Bites

Today my kids thought I was the coolest mom ever. Why? I made these Funfetti Shortbread Bites, Christmas style of course! Did I make them for my kids? Maybe. Or possibly it may have been sort of (mostly) for myself because I love all things tiny. No matter, we all absolutely loved these! And I’ve got a bag full of these so of course I’ve been popping them like they’re popcorn.

Not only are these some of the cutest cookie ever but they also taste amazing thanks to their buttery goodness and the delicious flavor the almond extract offers. These would be so fun to make for your kids on Christmas or to gift to neighbors in festive box or mug. I don’t know anyone who wouldn’t love these cookies (unless they had an almond allergy of course, then let’s go with vanilla extract)! They are some of my favorite cookies I’ve ever made and I know I will make them time and time again. I already plan on making them again for my family Christmas party and I’m certain they’ll be a hit! They are easier to make then they may appear, cutting them into long rows makes it a breeze and I love that the dough only requires a quick chilling thanks to the cold butter used in the recipe.

You can easily swap out the sprinkle color for any other color, a rainbow blend would be perfect for a birthday or you could do pastels on Easter, pink and red on valentines and so on. You can even find the sprinkles in single colors at some craft stores, kitchen supply stores, or online, so you can make your own blend of colors. Enjoy and happy holiday baking!

Funfetti Shortbread Bites
Funfetti Shortbread Bites

Ingredients

  • 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
  • 2/3 cup (142g) granulated sugar
  • 1/2 tsp almond extract
  • 2 1/4 cups (318g) all-purpose flour
  • 2 1/2 Tbsp (30g) nonpareils sprinkles (any color), then about 1/2 Tbsp more for tops if desired

Directions

  1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
  2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together). Mix and fold in sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.

You can find complete recipes of this Funfetti Shortbread Bites in cookingclassy.com

CHOCOLATE POKE CAKE

CHOCOLATE POKE CAKE

This Chocolate Poke Cake is out of this world. SO chocolatey! So moist! Amazing. I dare you to try and keep your fork out of it.

Poke cakes have quickly become one of my favorite things to make when I’m looking for an easy but delicious cake. I love a beautiful layered cake, but sometimes easy ones are the way to go. And since poke cakes are defined by the holes that are poked into it and filled with flavor, there are so many possibilities. It occurred to me that I didn’t have a single chocolate poke cake on the blog and that seemed criminal. Chocolate is a necessity in all things, so I went full out – chocolate all the way. In every bite.

I started with a devils food cake. I used a cake mix, but if you have a from scratch recipe you prefer, go for it. Sometimes boxes are a wonderful convenience. You could also use a regular chocolate mix, but the devils food makes this oh-so-chocolatey and I fully recommend it.

Once the cake is baked, poke holes all over it. I actually have a steel knife sharpening rod that I use to poke my holes, but you could also use the end of a wooden spoon, or something similar. Believe it or not, I’ve never actually sharpened a knife with that rod. It’s only been used as a device for poking holes in cake.

Seems appropriate for me, no? Instead of just pouring plain sweetened condensed milk over the cake (because that would be boring, right?) I basically poured chocolate ganache over it. I melted the chocolate with the sweetened condensed milk, instead of the usual heavy whipping cream and used that. It’s amazing. So not boring and so good.

To top the cake off, I made chocolate whipped cream, the covered the cake with mini chocolate chips and chocolate sauce. Just in case there wasn’t enough chocolate already. I mean, can you even have too much chocolate? I don’t think it’s possible. And in the case of this cake, it’s perfection. So much chocolate, but so balanced and delicious. Totally to die for.

CHOCOLATE POKE CAKE
CHOCOLATE POKE CAKE

INGREDIENTS :

Chocolate Cake

  • 15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
  • 14 oz sweetened condensed milk
  • 1 cup semi sweet chocolate chips

Chocolate Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup + 2 tbsp cocoa
  • 1/2 tsp vanilla extract
  • mini chocolate chips
  • chocolate sauce

INSTRUCTIONS :

  1. Bake cake according to box directions in a 9×13 cake pan.
  2. Once cake comes out of the oven, poke holes all over the top of the cake.
  3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl.
  4. Microwave for about 30 seconds to 1 minute.
  5. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
  6. Pour chocolate mixture over the cake and spread to fill in holes.
  7. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
  8. To make whipped topping, whip heavy cream until it begins to thicken.
  9. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.

You can find complete recipes of this CHOCOLATE POKE CAKE in lifeloveandsugar.com