Double Chocolate Cookie Butter

Ah, yes. Cookie butter. It just may be my downfall. Curse upon you, Trader Joe's, for popularizing the stuff and practically forcing me to create and taste a variety of homemade flavors, thereby consuming a far more than healthy amount of delicious, creamy sweetness. 

I don't think I'll need to wear a belt this week.

I originally made up this recipe to sandiwch between a layer of dark chocolate cake and rich, semisweet ganache. Oh, my goodness. I think that made a heavenly birthday cake.

It's also quite possible that I ate the extra little leftover bit without sharing. Oops.

Maybe I'll start exercising self control this week.

Double Chocolate Cookie Butter [click to print]
Makes about 3 cups

• 1/2 c. unsalted butter
• 2/3 c. brown sugar
• 1/2 c. granulated sugar
• 1-1/3 c. flour
• 1/2 c. cocoa powder
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1/4 c. plus 2 T. whole milk
• 1/2 c. chocolate chips

Cream butter and sugars in mixing bowl until light and fluffy, about 3 minutes. Add flour, cocoa, vanilla and salt and mix until well combined. Beat in milk and chocolate chips. Store in airtight container in refrigerator until ready to use. 

Source: Adapted from Chocolate Chip Cookie Butter

Easiest Fluffy Chocolate Butter Cake

It's like I fell off the face of the earth. But in reality, I didn't even fall off that ladder when I was perched at the tippy top clamping strings of lights to the roof of my parents new porch. That's talent. 


I got to go home for nearly a week and kick it with the entire fam! I know you're jealous because I had tons of fun, and probably because my family is so awesome. But we can't help it.

But in the meantime, I really have been baking like crazy and writing thousands of blog posts in my mind. Unfortunately, as far as I know, you dear blog readers are not also mind readers. So I'm getting back on track and have some great recipes for you!

I think I baked a version of this chocolate cake about 18 times over the last week. That may or may not be a slight exaggeration, but I have really had several requests for this recipe. I mean, who wouldn't want such a soft, fluffy, moist chocolate cake that is pretty much the easiest butter cake recipe of my life? And paired with a thick layer or Salted Caramel Buttercream (recipe coming soon, I promise!)...heavenly!

And for all of you who have nightmares about baking anything from scratch, trust me, this is probably the easiest recipe of your life, too.

Easiest Fluffy Chocolate Butter Cake [click to print]
Makes 12 cupcakes or 1-8" OR 9" cake layer

• 1-1/2 c. flour
• 3/4 c. sugar
• 1/2 c. cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1/2 c. sour milk
• 1/2 c. warm water
• 1 tsp. vanilla extract
• 1 egg

Preheat oven to 350 F. Prepare muffin tin with liners or line cake pan with parchment paper and set aside. 

In large mixing bowl, whisk together flours, sugar, cooca, soda and salt. Add butter, milk, water, extract and egg. Mix just until no butter chunks remain and mixture looks even. Scoop batter into cupcake liners or spread into cake pan. Bake cupcakes for 20-25 minutes or cake layer for 32-38 minutes or until center springs back when lightly touched. 

Source: Adapted from Chocolate Almond Cake with Vanilla Bean Buttercream

German Chocolate Lara Bites (GF, no sugar added)

Happy National Running Day! A day late...sorry. But I made you this great and fast and easy and chewy and moist treat that's also great for you and great to refuel on a long run! You're welcome. 

The first time I ever ate a Lara Bar was last fall when I ran my first race ever---The Baltimore Half Marathon. Woot! I saw these bars in the store before and thought they looked kind of suspicious and overly healthy, but when they're giving them away for free, I might as well at least taste them. So I did. And it turns out they're so good it's worth

Turns out they really do taste like cookies! And trust me, as the girl who can practically inhale a jar full of charming Chocolate Chip Cookie Butter in fewer days than I care to admit, I don't throw that compliment around lightly. Plus, I love the fact that the sweetness in these little bites comes from the dates, no added sugar, so it doesn't cramp up your stomach when you're running. But running or not, these are pretty great. My favorite is straight out of the freezer. Yum!

German Chocolate Lara Bites (Gluten Free!) [click to print]
Makes 10-12 bites

• 3/4 c. pitted dates
• 1/2 c. pecans or walnuts, toasted
• 2 T. cocoa powder
• 2 T. shredded coconut, unsweetened
• 1 tsp. vanilla extract
• 1/16 tsp. salt

Combine all ingredients in food processor and blend until well combined. Firmly press heaping tablespoons of mixture into bite-size silicone mold (I used a brownie bites mold, which I thought was silly until I got one, so don't judge) or roll into balls. 

Source: Slightly adapted from Chocolate Covered Katie

Classic Yellow Cake with Chocolate Buttercream

I'm sure just about every one of you reading this has been affected by cancer somehow. For those of us who  love one of these resilient fighters, you probably feel a lot like me. I'm generally not a violent person, but more than anything, I think, I'd like to kick cancer in the face. Really hard. And with my shoes on.

As the self-proclaimed national sponsor of more birthdays, let's celebrate another 365 days together during Cancer Control Month (hello, that would be this month...April...) with the National Cancer Society.

And what better way could there possibly be to celebrate more birthdays than with some homemade goodness? A classic yellow cake buried in rich chocolate buttercream? There is no better way, that's what.

This is one of Paula Deen's favorites, even though it lacks copious amounts of butter, and therefore, must be tried. It's a great base for so many flavor combinations and tons of bakers use it for a quick mix. It's better than a plain old yellow cake mix but doesn't take much more effort. Hooray for delicious and simple!

And believe me when I say the quality of cocoa powder you use for the buttercream makes a difference. I mean, just regular grocery store brand will make chocolate buttercream just fine, but taste something a little fancier and your tastebuds are gonna go crazy! And aren't you worth it? Oh, yes, you are!

Classic Yellow Cake with Chocolate Buttercream [click to print]

Makes one 3-layer, 9" round cake

For the Cake: 

• 1 c. unsalted butter, softened
• 2 c. sugar
• 3 c. self-rising flour*
• 4 eggs
• 1 c. milk
• 2 tsp. vanilla extract

For the Buttercream: 

• 4 c. powdered sugar
• 3/4 c. cocoa powder
• 1/2 c. unsalted butter, softened
• 1 tsp. vanilla
• 1/2 tsp. salt
• 3-5 T. milk

*Don't have self-rising flour? No problem! Whisk together 3 c. all-purpose flour, 4-1/2 tsp. baking powder and an additional 3/4 tsp. salt; substitute this where recipe says to add self-rising flour. 

Preheat oven to 350 F. Line baking pans with parchment paper or coat with nonstick cooking spray and set aside.

Cream butter and sugar until light and fluffy, about 6-8 minutes. Add eggs, one at a time, incorporating well between each addition. Add flour and milk mixture alternately, beginning and ending with flour. Add vanilla and continue mixing until just combined. Divide batter in pans and firmly tap 3-4 times on counter to get rid of any air bubbles.

Bake for 25-30 minutes or until done. Allow cakes to cool on wire rack about 10 minutes before removing from pans to cool completely before frosting.

For the buttercream, combine powdered sugar, cocoa, butter, vanilla and salt in mixing bowl. On medium-low speed, beat in milk gradually, one Tablespoon at a time, until it reaches desired consistency.

To assemble, center one cake layer on serving plate and frost top. Stack second cake layer and frost top. Spread remaining frosting around sides of cake and eat it up!

Source: Cake adapted from Food Network

Dulce de Leche Brownies

Normally, I can get by on a handful of chocolate chips, but sometimes I just need something a little more deadly.

Ah, yes. I think these dulce de leche stuffed brownies will fill the chocolate void in my thighs just perfectly.

These are probably the richest, most moist and decadent all-cocoa brownies ever. If you have a really good cocoa powder that's high in cocoa butter these brownies will be extra delicious.

See that ribbon of dulce de leche squeezed between two layers of brownie? Take a bite straight from the oven, as soon as it's cooled enough to not burn off your tongue, and the dulce will be all soft and oozey. Mmm...

Dulce de Leche Brownies [click to print]
Makes about 16-25 squares

• 10 T. unsalted butter
• 1-1/4 c. sugar
• 3/4 c. plus 2 T. cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 2 large eggs, cold
• 1/2 c. flour
• 1 c. dulce de leche
• 1/2 c. chopped semi-sweet chocolate (or chocolate chips)

Preheat oven to 325 F. Line 8x8 pan with parchment paper and set aside.

In medium saucepan, combine butter, sugar, cocoa and salt. Stir on low heat until butter is melted and mixture is hot, but not boiling. You should be able to stick your finger in it (and lick it) and not cry. It's going to look kind of grainy and that's okay.

Remove from heat. Stir in vanilla. Beat in eggs, one at a time, incorporating well between each addition. Stir in flour; when combined, stir vigorously about 40 strokes. Pour half of batter in lined pan and bake for 15 minutes. Remove from oven and allow to cool about 15 minutes.

Heat dulce de leche until smooth and pourable. Immediately pour somewhat evenly over brownies; gently spread dulce to even layer. Pour remaining brownie batter over dulce. Sprinkle chopped chocolate over top of brownies and return to oven. Continue baking at 325 F for 15-20 minutes.

Source: Adapted from Sis Boom Blog and Annie's Eats

Chocolate Syrup

It's not that I'm an all-natural, no nonsense, organically obsessed foodie. Let's be honest, I'm american and I love a few preservatives every now and then. But when I read through the labels on my favorite ice cream toppings, things get a little gross...and confusing. I mean really, what do they really mean by "chocolate flavored" and "polycarbonate double helixed monounsaturated diphosphides"? Okay, that last one might not be straight from the ingredients label. But do we really need all that stuff to get a real chocolate flavor? And all the food coloring?

Seriously.

Here's a simple recipe for a simple pleasure. Just your regular, run of the mill, no preservatives added, homemade rich chocolate syrup. Drizzle it on ice cream, in chocolate milk or serve it warmed up as fondue for your soon-to-be chocolate covered strawberries and/or fingers. But whatever you do, you better enjoy it while it lasts!

Chocolate Syrup [click to print]
Makes about 2 cups


1-1/4 c. sugar
1 c. cocoa powder
1 c. water
2 tsp. vanilla extract
1/4 tsp. salt

Sift cocoa into medium saucepan. Whisk in sugar and salt. Add water and cook on medium heat. Bring mixture to a boil for 4-5 minutes, until mixture is slightly thickened. Stir frequently to prevent scalding. Remove from heat. Allow mixture to cool about 5 minutes before adding vanilla. Store in airtight container in fridge.

Source: 52 Kitchen Adventures