How to Make Chocolate Mousse Dirt Cake

I'm going through my Instagram feed to see which recipes I can add here. I used to have lots of recipes with no photo, and now I have the opposite problem!

I got the idea a longgg time ago to do a bug theme for my son's birthday party in July. Maybe it was a pregnancy thing, but I was really craving "dirt cake." It's that dessert where you have chocolate pudding with the top disguised to look like garden dirt.

Chocolate Mousse Dirt Cake

Since my family has a favorite chocolate mousse recipe, I decided to use that for the base. No boxed pudding mixes for us, and a benefit of this dessert is that some mousse could be kept "plain" for people who avoid gluten.

Get the recipe:

How to Make Snickerdoodles (with a substitution)

I've been doing some fun experimenting in the kitchen lately, but need to get everything written up to share here, so I'm just linking quickly to a cookie recipe that I'm adding to my files.

I wanted to make an easy dessert, and my husband/son are both obsessed with anything cinnamon-flavored! I started searching for Snickerdoodle recipes, and this one from Food.com seemed like a no-brainer with all the positive reviews!

This recipe doesn't use a lot of ingredients, but I still had to run to the store for butter. Thankfully my 3 yr old was cooperative!

*IF YOU DON'T HAVE CREAM OF TARTAR*

I was debating making the recipe since I didn't have cream of tartar, but thankfully the very first comment was someone else living abroad who was in the same situation and said to replace BOTH the cream of tartar AND baking soda with the equivalent amount of baking POWDER. I found a few other discussions online that verified this.

Cookies make me nervous sometimes because the doneness can be so hard to judge. I timed these JUST RIGHT and was satisfied with the texture. My husband and son loved them, too.

Snickerdoodles: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

P.S. I like making a batch of cookie dough and then baking it in smaller batches. But sticking a piece of bread into the cookie tin actually keeps the cookies soft if you are baking in advance!

How to Make Rhubarb Crumb Cake

I'm so bummed I didn't get this post up while it was still summer! This was such a great way to use rhubarb, and I probably made it 3-4 times over a short period. If you have some frozen rhubarb, you could give it a try!

SO DELICIOUS!

What I needed: A rhubarb recipe that didn't need a pastry crust, that used regular baking ingredients but sour cream instead of milk, and that was generally YUM.


What I found: The recipe is from the blog Smitten Kitchen, and she apparently had altered a New York Times recipe. I'd heard of Smitten Kitchen before, but her blog doesn't have a clear ratings system, and I was wary of trying anything without a lot of feedback first. But this cake definitely passed the test! Here's the link:

http://smittenkitchen.com/blog/2008/02/big-crumb-coffee-cake/


I followed the recipe to a T, though I probably halved it as I tend to do for our small family. The only place where I got tripped up was the crumb topping. And Smitten Kitchen had raved over the topping, so I felt bad changing that up, but I actually didn't have any brown sugar, so I looked for an alternate version, and came across the one in this muffin recipe:

http://breakfast.food.com/recipe/delicious-blueberry-muffins-with-crumb-topping-98985


It was perfect! Like I said, I made this recipe several times within a matter of weeks!

How to Achieve Chewy Brownies

I have a go-to brownie recipe, but it'd been a really long time since a brownie had wowed me. So I decided to take a quick look to see if any Internet recipes were getting rave reviews...

And found this one.

In case you can't tell, it's chewy and gooey, and has that "from a box" taste if you're into that. Delicious! Definitely going to use this recipe the next time I make brownies.

Recipe: http://allrecipes.com/Recipe/Brookes-Best-Bombshell-Brownies

P.S. Avoiding overcooking really helps! If I weren't trying to cut down on sweets, I would definitely experiment with both recipes above to figure out the ideal add-ins, pan size, etc. I think they are both keepers!

Two-Ingredient Chocolate Croissants

Catching up on some posting here. This is hardly a recipe and more of a tip, but definitely a yummy idea I want to keep around!

Quick, tasty treat

For a time I couldn't keep many baking ingredients on hand because of trying to control kitchen pests (sorry). So I took the opportunity to experiment with store-bought pastry dough. It definitely has its advantages!

In the photo above, I had cut a sheet of pastry dough into triangles, put some milk chocolate chunks inside, and then drizzled more chocolate over it when done baking. Once I had a good chocolate-to-pastry ratio, it was delicious, and hard to eat just one!

A website I referenced to make sure I was on the right track: http://www.inspiredtaste.net/20300/sinfully-easy-chocolate-croissant-recipe/

Non-Stick Baking Options

I just wanted to share how I've been making cookies, cakes and muffins lately and getting them out of the pan with no damage.


I have a few cake pans that will work for reheating leftovers but have lost their non-stick capabilities. I can't afford to make a cake only to have half of it stay in the pan...especially if it's for a special event! So recently I decided to try lining the pan with parchment paper. This particular kind contains silicone, so it works well, but is heat resistant only up to a certain temperature.

Trimmed a bit for the round pan...

What a relief to have the cake pop right out in one piece!*

*(that little crack is from flipping it to another plate...oops)

Continue reading...

How to Make Pumpkin Cinnamon Rolls

The following is a recipe I found on the Pioneer Woman site and just tried recently....

Pumpkin Cinnamon Rolls- Fresh out of the oven!

Lately I've been trying about one new baking recipe a week. Cruel, right? :) In general I stick to banana bread, brownies, and yellow cupcakes (and more recently chocolate chip cookies), so I'm trying to branch out a little.

I've certainly made cinnamon rolls before, but not with the pumpkin twist. These are definitely nice and moist.

I don't think Pioneer Woman is original in this combination of flavors, but her recipe worked well! The dough is pretty low maintenance and easy to work with. I did a half batch as usual with new recipes, and it fit perfectly in the round baking pan you see pictured. The icing in her version looks darker because she adds maple syrup, but that's a rare commodity around here! I was excited to just find a good cream cheese brand.

Squished layers but you get the idea

This post is making me want to experience cinnamon rolls again ASAP. But I'm hoping to do something Passover or Easter-related this week. So we'll see.

Oh! I almost forgot-here's the recipe link. :)

How to Make Apple Cake

I was shocked to peruse my archives and find that I'd never posted this recipe! I guess because I never end up taking a photo! I finally did this time...although it looks weird because I threw a peach in there to use up stale fruit for that extra something special. 

Yummy Apple Cake..in my dear glass baking dish that met its demise recently...sob!

This is my go-to apple dessert recipe. Apple Pie is yummy and all, but I can't be bothered with making crust. So I like how all the ingredients are mixed together in this dish. It also makes it sort of a finger food, just pick up a square and take with you. The cake part is all brown-sugary and even chewy, like a cookie.

I came across the apple cake recipe in my Better Homes and Gardens "New Cookbook." The cookbook includes tons of classic recipes jammed into one little volume (I have the paperback version). It includes lots of basics like how to make hardboiled eggs. Nice and unpretentious.

Recipe after the jump!

How to Make Chocolate Zucchini Bread

I am so excited for baking season! I actually started back when zucchini was plentiful, but then I made myself finish up the summer series.

So here is the first baking recipe of the season. These were so moist and delicious.

I think these qualify as dessert

I've been using silicone baking cups a lot lately. They're pretty easy to wash, and I just broke my rectangular glass baking dish...sob. But also, Andrei likes the shape.

Get the recipe for Chocolate Zucchini Bread here. 

Summer wrap-up

I just couldn't move on without closure, even if it means I'm finishing up this post well into autumn. Here are the final (no baking allowed) ideas from my summer repertoire. This installment courtesy our family reunion in mid-August.

Chocolate Mousse

Our favorite chocolate mousse recipe-divine!

Ingredients

1 C Heavy cream

20 oz Chocolate chips

3 C Heavy cream

½ C Confectioners sugar

2 tsp Vanilla

Directions

1. Heat 1 C heavy cream until simmering

2. Remove from heat and add chocolate chips. Move into bowl

3. In separate bowl whip together 3 C heavy cream, conf sugar, and vanilla

4. Add 1/3 of whipped mixture to chocolate mixture, then fold in the rest and cool 4-6 hours

5. Serve with whipped cream

Source(s): Anne Hulley, Mrs. Fields

2 more recipes after the jump...

Summer Dishes

It looks like I just don't have time for typing up recipes these days. :( However, I AM sticking with the summer challenge and aiming for dishes that don't use the oven.

Here are a few things Andrei and I have added to our rotation...

Savory Dishes:

-Chicken Spaghetti Alfredo

-Tex-Mex (most recent was pork fajitas in enchilada sauce, rolled up and crisped in a saucepan)

-Stove-top Potatoes au Gratin (potatoes are boiled ahead of time, then browned in a saucepan and simmered in a creamy cheese sauce, with or without meat added)

Andrei's panna cotta with mint leaves and fresh strawberries

Desserts:

-Panna Cotta (Andrei made it; main ingredients are heavy cream, non-flavored gelatin, sugar, and vanilla)

-Fresh Fruit Trifle (A good way to use fruit in season, layered with cake and custard cream)

Salads:

-Fresh Broccoli Salad (with cheese, bacon, onion, and a mayonnaise sauce, doesn't sound too healthy-I think this was the Paula Deen version!)

How to Make "Melting Moments" Shortbread Sandwich Cookies

Also known as "yo-yo" cookies, these are popular in Australia and New Zealand, but I managed to find a recipe with American measurements.

I get a craving for these every once in a while, and I'm never sure they're going to turn out. The cookie itself is pretty simple, and I decided to do a very basic icing instead of a more elaborate filling like some of them out there.

I had my doubts, but when they came together, it was the exact flavor and texture combination I was looking for! If you do an image search for these cookies, you can find lots of appetizing combinations. Appearance doesn't seem to be my winning feature in cooking, but I can guarantee the flavor!

The cookie recipe I used is this one: http://allrecipes.com/recipe/melting-moments/detail.aspx

And for the icing I used this: http://www.food.com/recipe/vanilla-buttercream-frosting-from-sprinkles-cupcakes-222188

How to Make a Baby Carriage Cake!

So far we've had 3 baby showers at my church here in St. Petersburg. I always have very grandiose expectations which prove difficult to meet, given the lack of baby shower props sold here. And doing it all yourself is a nice idea, but very time-consuming!

At the first two baby showers I really wanted to make one of those picture-perfect cakes you see on all the sites, but there are no specially shaped baking pans or cans of fondant to be had!

How to Make Honey-Gingerbread Cookies

What would December goodies be without our gingerbread buddies? But alas, molasses is not to be found anywhere in stores here. I finally tried substituting honey, and it has now become a favorite alternate recipe.

The first time I made them in Russia, I couldn't even find the ground spices, so I ended up infusing the dough with hunks of fresh ginger and whole cloves as it chilled. I think I ended up crushing some of the cloves and sprinkling them in, too.

How to Make Hershey's Chocolate Cake

I can feel my stomach rumbling as I post this.

Let's just say...the photo does not do it justice. We had this recipe in a cookbook and it's also found in various places on the Web, like here and here. I definitely recommend adding it to your chocolate cake library! Really wish I had some cocoa on hand right now...

How to Make Profiteroles (Cream Puffs)

My favorite combination: vanilla pudding in the middle and chocolate sauce poured over the top.

How to Make Chocolate-Chip Meringues

Here is a recipe that will use the egg whites you have left from other dishes. The cookies are best fresh, and you might want to bake them on a day that is not so hot/humid.

A friend hooked me up with some cream of tartar, but I’m not sure what local ingredient would be a good substitute, to give these meringues their body. Leave a comment if you have any ideas!

Also, note the cooking temp: 300.

Recipe follows…

How to Make Chocolate Cake (or cupcakes) with Mocha Frosting

There is a secret ingredient in these which may be surprising, but makes for a very moist, rich finished product. If you're going to make chocolate cake, why not go all out?

See recipe below

How to Make Delicious Strawberry Cupcakes and Frosting

Just in time for summer!

When I hear "strawberry cupcake," I think of something fluorescent, made from a box. But these are from scratch.

This recipe is another Recipezaar find, attributed to Martha Stewart.

Some of the commenters suggested trying a different frosting if you don't want to go too heavy on the strawberries. But this one worked fine for me.

Recipe after the jump...

How to Make Luscious Lemon Squares

I know, I was surprised too. I don't make a lot of non-chocolate desserts, and I can't recall what prompted me to try this one.

But from the first time, I was hooked. Once you eat one, you just can't stop nibbling. They're also good to have around for guests who may or may not like chocolate, and they can be frozen.

This recipe (slightly modified) is from 300 Best Comfort Food Recipes by Johanna Burkhard, which is a cookbook that I definitely recommend!

Recipe follows...