Chocolate Mini Bundt Cakes Recipe

A Bundt cake is one of my absolute favorite cakes to make, and so I couldn't resist the mini Bundt pans I found while at the thrift store the other day.

Specialty cake pans can be expensive, and most of us don't really use them very much so it can be hard to justify spending the money. But for a couple of dollars, these were well worth it.

Chocolate was my first choice (it usually is!!) for the kind of minis I would make. This recipe has a delicious, rich flavor that I really like. And feel free to drizzle on as much glaze as you like, the more the better I think.

One thing I did notice is that a couple of the cakes did get stuck in the pan, so be sure to use plenty of baking spray so that they come out easily. These mini cakes can be made in so many different ways, and for so many different occasions. I'm going to try a vanilla pound cake recipe next.


Recipe for Chocolate Mini Bundt Cakes

Ingredients:

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup milk

For the glaze:

2 cups powdered sugar
4 tablespoons milk
1/8 teaspoon vanilla extract

Directions:

Preheat the oven to 375 degrees F. Coat 2 mini Bundt pans (or repeat twice for one pan) with nonstick spray, place on a cookie sheet and set aside. With a hand mixer, beat the butter and sugar until fluffy. Add the remaining cake ingredients one at a time, making sure to mix thoroughly in between each addition. Use a spatula to scrape down the sides as needed until thoroughly incorporated. Divide the batter evenly between the Bundt pans and bake for 16 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely on a wire rack before removing from the molds.

To make the glaze, place powdered sugar. milk and vanilla extract in a bowl and whisk together until completely smooth. Add another tablespoon or 2 of milk if needed. Spoon glaze over cooled cakes.

Makes 12 mini cakes.

Enjoy!!

Chocolate Zucchini Bread



I really love chocolate, and somehow chocolate and zucchini just don't go together in my world. Except they do in this marvelously rich, chocolate zucchini bread that is filled with flavor.

The zucchini has been coming out of our garden quite regularly, and this is the first summer I've really embraced cooking with it. It's so versatile, whether you are using it for dinner, dessert, or snack recipes.

It's healthy for you too, of course, and I feel good when my family is eating their veggies. This recipe calls for a cup and a half of grated zucchini, which is about one medium sized zucchini.

This recipe calls for chocolate chips and cocoa powder, and it really packs a chocolate punch. It's moist and so, so good.

If you don't have homegrown zucchini from your garden to use, the farmers markets are still filled with them, and it's a nice way to end the summer, by making this yummy, chocolaty bread.


Recipe for Chocolate Zucchini Bread

Ingredients:

3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all purpose flour
2 tablespoons unsweetened  cocoa powder
1-1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups finely shredded zucchini
1/2 cup semi chocolate chips
baking spray

Directions:

Preheat oven to 350 degrees.

 

Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

Football Fun with Chocolate MARS Candy Bar Ice Cream Brownie Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Football and good food seem to go hand in hand. I usually buy savory dips or spicy wings for football games and make the dessert myself. I enjoy making sweet treats to share with my loved ones. For this football gathering I made MARS Chocolate Candy Bar Football Ice Cream Brownie Cake.

The part of football we love the most is being fans. We like rooting for our team, wearing the team colors and being a part of the excitement with fellow fans. Another aspect of  football fun can be team rivalry and we have that in our family. My husband and I are all about the red and gold while our cousins are true black and sliver fans! It makes it a little more fun to have these opposing local teams be our different favorites. We do all agree on a love of chocolate candy bars!! #Chocolate4TheWin #CollectiveBias

Recipe for MARS Candy Bar Football Ice Cream Brownie Cake

1 bag of 105 count variety bag of MARS Candy bars
1 box of brownie mix
1.5 quart of vanilla ice cream

First make brownies according to the instructions on the boxed mix you purchased. After brownies bake allow them to cool before making ice cream cake. In a rectangle or square pan layer the ice cream, brownies and MARS Chocolate candy bars, freezing the ice cream between the layers for 10 minutes to set. Top layer should end with vanilla ice cream. For the fun size candy bars I smashed them first to make them easier to bite in the cake. I included Milky Way, 3 Musketeer and SNICKERS®  bars in my cake, you can select the ones you enjoy from the 105-count variety bag.

After letting the whole cake freeze use a knife to cut out the shape of a football, removing the outside ice cream brownie cake from the sides first making it easier to take the football shape out of the pan. Place the football shaped cake on a plate. Use the full size SNICKERS® to cut into shape of the football threads and add to top of the cake, freeze for one more 15 minute interval.

My husband, son and I loved the MARS Candy Bar Football Ice Cream Brownie Cake. I will be making this again next time we host a football party for our family. You can find the MARS 105-count variety bag and 48 count SNICKERS® at your local Sam's Club. We found our candy aisle near a sampling machine that dispensed candies and it happen to be a sampling day including candy. My son and I were having some serious candy fun!

My recipe can be interchangeable with the flavors of the main ingredients. Using blonde brownies and chocolate ice cream or many other combinations would be delicious with the MARS Candy.

I made a few MARS candy bar necklaces to wear while watching the game for easy snacking.

Recipe For Chocolate Chip Muffins

Having freshly baked muffins to eat in the morning feels like one of life's little luxuries to me. A muffin and a cup of coffee can make all the difference in how I start my day.

This recipe for Chocolate Chip muffins is one of my favorites. I have actually made the batter the night before and refrigerated it overnight, and then it's already to just pop the muffins in the oven.

This recipe makes 12 - 14 generous sized muffins. I prefer having fewer muffins that are larger, that more smaller sized ones.

You can also add chopped walnuts or shredded coconut to the batter. These are so delicious right out of the oven, when the chocolate is still warm and melted.

Recipe for Chocolate Chip Muffins

Ingredients:

2 cups all-purpose flour
1/3 cup brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs lightly beaten
1 teaspoon vanilla
1 package chocolate chips ( 11 1/2 ounces)

Directions:

Preheat oven to 350 degrees. Line muffin tin with paper liners.
In a large bowl, stir together flour, sugars, baking powder and salt. In an another bowl, stir together milk, eggs, butter and vanilla until blended.
Add milk mixture and stir just until combined. Stir in chocolate chips. Spoon batter into muffin cups 2/3 full. Bake 15-20 minutes, or until a cake tester inserted in a muffin comes out clean.
Remove from muffin tin and cool on a wire rack for 5 minutes.

Makes 12-14 generously sized muffins.

Enjoy!!

Chocolate Cupcakes With Whipped Peanut Butter Frosting

One of my very favorite food combinations is chocolate and peanut butter. I love it so much but wanted something more that just my favorite candy to enjoy.

Cupcakes are always welcomed by friends and family, so these were the perfect answer to a quick dessert, and also satisfied my chocolate and peanut butter craving.

The peanut butter frosting on these cupcakes is made with cream cheese, a frosting that I enjoy making and my family really loves.

The chocolate cupcakes is an easy recipe, and I always think homemade tastes so much better than boxed mix.

And if you keep the baking essentials well stocked in your pantry, you can be ready to bake so many yummy treats as a moments notice.

I made these cupcakes just for fun to have for dessert. My family loved them, and this recipe is definitely a keeper.


Recipe for Chocolate Cupcakes with Whipped Peanut Butter Frosting

Ingredients for cupcakes:

1 1/3 cups all purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

Directions for cupcakes:

Preheat oven to 350 degrees. Line cupcake tin with paper liners.
Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk. Beat well. Fill the cupcake liners 3/4 full.
Bake in preheated oven 16-18 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.

Ingredients for frosting:

1/2 cream cheese, softened to room temperature
1/4 cup creamy peanut butter
1/4 cup confectioners' sugar
1/4 cup unsalted roasted peanuts, chopped

Directions for frosting:

With an electric mixer on low speed, beat cream cheese, peanut butter, and confectioners' sugar in a bowl until smooth, about 2 minutes.
With a small spatula, frost cupcakes and sprinkle with peanuts.

Makes 18 cupcakes.

Chocolate Buttermilk Bundt Cake

I adore chocolate cake, and this recipe is one of my absolute favorites. Normally, I think a cake tastes better on the first day it's baked, but this one's chocolate intensity is even better on the second day.

This is fancy enough for a holiday, family reunion, or any time you want people to be in awe of your fabulous baking skills. It really is that good.

Recipe for Chocolate Buttermilk Bundt Cake

Ingredients:

For the cake:

1 1/4 cups plus 1 tablespoon brewed coffee

3/4 cup cocoa powder

2 1/4 cups sugar

1 1/4 teaspoons salt

2 1/2 teaspoons baking soda

2 whole eggs

1 egg yolk

1 1/4 cups plus 1 tablespoon buttermilk

1 cup plus 2 tablespoon canola oil

1 1/2 teaspoons vanilla extract

2 1/2 cups, plus 2 tablespoons all-purpose flour, sifted

 

For the glaze:
 1 1/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
4 tablespoons whole milk
2 teaspoons pure vanilla extract

 

Directions:

 

Preheat oven to 350 degrees.

Butter and flour a 10-inch Bundt pan and set aside.

Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently.  Remove from the heat and let come to room temperature.

With an electric mixer,  mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute.  Add the buttermilk, oil and vanilla extract and mix on low again for another minute.

Add the flour and mix on medium speed for 2 minutes.  Add the cooled cocoa mixture and mix on medium speed for 3 minutes.  The batter will be very loose.  Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.

Let the cake cool in the pan about 30 minutes, and then invert onto a cake plate.

 

To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and all of the vanilla extract.  Whisk to combine.  Mixture may be thick.  Add milk, a tablespoon at a time, until the glaze is thick but still pourable.

Slowly pour glaze over cake, guiding the glaze with a spatula.

 

Serves 8-10.

 

Enjoy!!

 

 

Easy Chocolate Sugar Cookies

I've made plenty of sugar cookies, but I've never made chocolate ones. These were a real winner with my grandchildren who said they tasted like brownies, and they would have eaten all of them if I had let them.

I think these are best when they are still warm from the oven, and paired with a cold glass of milk.

The recipe is easy, and the next time I make these, I'll double the recipe. I'm putting them on the list to make when I need a cookie that is fudgy, delicious, and quick to make.

Recipe for Chocolate Sugar Cookies

Ingredients:

1/3 cup sugar
1 1/2 sticks butter, melted
1 3/4 cup packed brown sugar
1 tablespoon vanilla
1/2 teaspoon salt
2 large eggs
1 1/2 cups plus 2 tablespoons flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Directions:


 Preheat oven to 350. Put the sugar in a  shallow dish and set aside. In a large bowl, whisk together the melted butter, brown sugar, vanilla, and salt until well mixed. Add the egg and egg yolk, and mix until combined. Add the flour, cocoa powder, baking soda, and baking powder, and mix until just combined.
 Roll the dough into 20-24 balls (about 2 tablespoons each). Roll each ball in the sugar, then place on a lightly greased baking sheet. Flatten slightly with the bottom of a glass. Bake 10-12 minutes.
Transfer to a wire rack.


Adapted from The Baker Upstairs


Enjoy!!

Baking Candy Cane Chocolate Cupcakes With Land O' Lakes Butter #HolidayButter #shop #cbias

Holiday baking has been a long tradition in my family, so I'm very excited to be in the kitchen baking some of my favorite treats.

Chocolate and peppermint are a must during the holiday season, so I combined the two and made these yummy cupcakes.

My grandchildren were thrilled when they saw them, and it was a real struggle for them to wait until after dinner to have one.

The key to successful baking for me, is using the highest quality ingredients that I can. Butter is one of those ingredients, and I always like stocking up on it at this time of the year.

Double Chocolate, Chocolate Chip Muffins

Recipe For Double Chocolate Chip Muffins:

Ingredients:

2 cups all purpose flour
3/4 cup cocoa powder
3/4 cup granulated sugar
1 Tbsp. Baking Powder
1/2 tsp. salt
1 1/2 cups of milk (whole preferred)
2 large eggs, beaten
1/3 cup vegetable oil
6 Tbsp. cold black coffee
1 tsp. pure vanilla extract
1 cup semi-sweet chocolate chips, plus 1/3 cup additional of chocolate chips for sprinkling