Really Good Chocolate Frosting

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My friend Denise gave me this recipe many years ago. After I tasted a cake she had baked and topped with this super yummy chocolate frosting, I just had to have it!

It is the perfect combination of creamy, buttery, chocolaty yum with a hint of coffee. I like to pipe it on to cupcakes or spread on top of a simple sheet cake (covers a 9×13 cake).

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It is great on white or chocolate cake but I like in on chocolate cake the best. Take it over the top with a scoop of vanilla ice cream. Yum!

So go bake a cake for your Valentine or just because. Any day is a great day for chocolate cake! Especially one topped with this yummy frosting!

Really Good Chocolate Frosting:

  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2/3 cup unsweetened cocoa

Cream together for about 2 minutes then add the following:

  • 2 tablespoon hot coffee
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Blend together and frost cake.

Simple and really, really good! Enjoy!

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Pecan Pie Bars

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Thanksgiving is almost here, you know what that means……. Pie! I love me some pie! Mom always made Pecan Pie and Pumpkin Pie. The pecan is my favorite! But I always have a sliver of each. (I don’t want to discriminate!)

What kind of pie does your family serve? What is your favorite? I don’t think that I have met a pie that I didn’t like!

Since I won’t be doing the traditional Thanksgiving feast this year (my brother is taking us out to a restaurant), I decided to make these pecan pie pars to munch on for dessert. That way I can get my pie fix and send a few pieces home with my brother. (if there is any left!)

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These Pecan Pie Bars are a great addition to the plethora of desserts served at the Thanksgiving table. I like to add these to my holiday cookie trays as well and give them as gifts.

The original recipe for these Pecan Pie Bars comes from the “A Taste of Oregon” cookbook. I made a couple of changes to the recipe this time. First, I added more nuts (because, who doesn’t want more nuts!) and threw in a few chocolate chunks. Then, I omitted the maple glaze on this batch.

They are absolutely delicious either way you make them. The crust is similar to that of a shortbread and the topping is like a traditional pecan pie with a maple glaze to top it all off.

Here is the original recipe but change it up as you like it. Try them with a big dollop of freshly whipped cream or vanilla ice cream on top. Yum!!

Pecan Pie Bars:

Crust:

  • 2 cups flour
  • 1 teaspoon baking powder
  • dash salt
  • 2/3 cup packed brown sugar
  • 1/2 cup butter

Filling:

  • 4 eggs
  • 1/2 cup packed brown sugar
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1-1/2 cups dark corn syrup
  • 2 teaspoons vanilla
  • 1 cup chopped pecans

Icing:

  • 1/8 cup butter, softened
  • 1 cup powdered sugar
  • 1/8 teaspoon maple extract
  • milk

Crust: Sift together flour, baking powder, and salt. Stir in brown sugar. Cut in butter with a pastry blender until well mixed. Pat evenly into bottom of well-buttered 9×13 inch pan and bake 325 degrees F for 12 minutes.

Filling: Beat eggs until well mixed but not too light. Add brown sugar, flour and salt. Blend. Add corn syrup and vanilla. mix well. Pour over the partly baked crust and sprinkle with pecans. Return to 325 degree F oven and bake 40-45 minutes. Cut into squares while still warm.

Icing: Blend butter, powdered sugar, maple extract and add enough milk to make a thin consistency. Drizzle over the top of cooled cookies.

Enjoy!

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Summer Bread Pudding Cups with Blackberries and White Chocolate Limoncello Sauce

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I hope everyone had a wonderful Fourth of July!

Mine was uneventful, which is fine by me. My dog, on the other hand, was not impressed by all of the fireworks going off throughout the neighborhood. Once I peeled her off the ceiling and let her know we were not being ambushed, she began to relax.

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Earlier in the day I found these giant blackberries and just had to bring some home.

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They are the inspiration for my Bread Pudding Cups with Blackberries. I wanted to make a dessert that was simple and comforting ( like cobbler or shortcake) yet decadent. The combination of juicy blackberries in a rich bread custard, drizzled with a white chocolate sauce laced with limoncello, definitely fits the bill.

I can’t wait for you to taste it! Yum!

Summer Bread Pudding Cups with Blackberries and White Chocolate Limoncello Sauce:

  • 7 cups cubed bread ( I used Croissants ) Brioche or Challah would be great as well
  • 4 eggs, beaten
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice ( a blend of cinnamon, cloves, nutmeg, cardamom, lemon, allspice, ginger)
  • 1 1/2 cups blackberries

Place bread cubes in a large bowl. In a mixing bowl whisk together remaining ingredients except blackberries. Pour mixture over bread cubes and toss to coat. Let soak for about 15 minutes.

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Meanwhile preheat oven to 350 degrees. Place paper cups into a cupcake tin. Once bread has soaked fold in blackberries. Fill cups about 2/3 full with bread mixture making sure to get some blackberries in each cup. There will be a bit of leftover liquid in the bowl. Evenly disperse liquid in each cup.

Bake 350 degrees for 25-30 minutes.

Cool completely before serving. Drizzle with White Chocolate Limoncello Sauce and garnish with more blackberries.

White Chocolate Limoncello Sauce.

  • 5 ounces good quality white chocolate chips
  • 1/2 cup heavy cream
  • 2 teaspoons Limoncello
  • 1/2 teaspoon fresh lemon juice

Place chocolate chips in a bowl. Heat heavy cream just till boiling and remove from heat. Pour hot cream over chocolate and then whisk until melted and thoroughly blended. whisk in Limoncello ans lemon juice. let sauce cool a bit to thicken. Whisk again and pour over cooled bread pudding cups.

Enjoy!

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