This Rich Chocolate Bundt Cake is topped with French Vanilla Cake Truffles dusted with sprinkles to give them a holiday flair.
Sweet Potato Layer Cake with Creamy Goat Cheese Frosting. It’s incredibly moist and the tang from the Honey Cream Cheese is a perfect counterbalance to the sweetness of the cake.
When I say Quick and Easy Strawberry Shortcakes, I really mean quick and easy. These were ready to be eaten in less than an hour. Had all my props been ready before I started baking I could have shaved 15 minutes off that hour. If you’re not preparing for a photo shoot, you’ll be in shortcake heaven in about a half hour.
This Dark Chocolate Layer Cake with Cookie Dough Ice-Cream Buttercream was one of a few desserts for our Thanksgiving Day meal. I’m a couple of weeks late getting this out, forgive me. Also on the sweets table; sweet potato pies, a white chocolate buttermilk Bundt cake, and chocolate cupcakes from a mix and frosted with the same buttercream frosting as the cake.
My granddaughter Gabbi loves chocolate cake and chocolate chip cookie dough ice cream. By combining the two, she got both her faves in one bite. Using the darkest cocoa available along with powdered espresso made for a deep chocolate taste and the almost ebony hue. I first made my Best Chocolate Cake Evah in June 2014 and immediately fell in love with it. Since then I’ve made a few revisions and it’s now my all-time favorite scratch chocolate cake.
Oil vs Butter in Cakes
The recipe calls for oil rather than butter. Comparatively, cakes made with oil are moister than those with butter. Together with dark cocoa, I added very soft cookie dough ice cream to a traditional buttercream frosting. Although this is a simple cake, the soft bits of cookie dough suspended in the frosting take it to a whole new level.
Weeks prior to the holiday I bought these plaid baking cups and knew I had to use them. With leftover cake batter in the fridge, I doctored it up with a few chocolate chips before baking. For decorations, I piped swirls of buttercream frosting on top and gave each one a healthy drizzle of chocolate ganache. Though this cake may sound dramatic, trust me it’s not. Here’s the link to the Chocolate Cake and I’m including the frosting recipe for you. Both the cake and frosting are an adaptation from Add A Pinch. Happy Baking!
- 1½ cups butter (3 sticks), softened
- 1 cup dark cocoa
- 5 cups powdered sugar, sifted
- ½ cup Cookie Dough Ice Cream, softened
- 2 ½ tsp vanilla extract
- Let the cookie dough ice cream sit at room temperature for 10-15 minutes so that it becomes very soft.
- Add cocoa to a large bowl or bowl of stand mixer and whisk thoroughly to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- Add powdered sugar and milk to cocoa mixture by adding 1 cup of powdered sugar followed by about a tablespoon of softened ice cream
- After thoroughly combining each addition, turn mixer to high speed for about a minute and repeat until all powdered sugar and softened ice cream have been added.
- Add vanilla and mix well.
- If frosting appears too dry, more softened ice cream a tablespoon at a time until it reaches the right consistency.
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Happy New Year! I hope 2015 is off to a grand start for you. It’s been a while since I’ve posted but sometimes we bloggers need a break and some chill time.
Our holiday was absolutely fantastic and was filled with lots of kisses and cuddling with this cutie pie!!!
We remained true to the tradition of over indulgence when we get together and enjoyed every calorie and fat gram. Now it’s time to really get into wedding gear which means shopping for a mother of the bride dress, yikes!! I have some serious working out to do and clean up my eating habits. More than ever I will be shipping baked goods out of the house.
Forgive the lack of photos from our feeding frenzy and I will admit that taking pictures of the dessert table was really the last thing on my mind. We had four days with all of the kids home and that meant relish every moment.
Does that make me a bad blogger? Maybe so, maybe not. I did get a chance to snap a picture of the last two pieces of White Chocolate and Chocolate Truffle Cake. The Red Velvet/White Chocolate, Kentucky Bourbon Cake and Sweet Potato Pies were goners.
I’ll be back to a baking schedule soon and and some pictures of our New Years Eve spread. Take Care!!!
This is my second month baking with the Fill the Cookie Jar Group. Quite appropriately this month’s theme is Thanksgiving, and I can’t think of anything more Thanksgiving than turkey. No my cookies aren’t turkey flavored, that would be taking things a bit too far. I found a wonderful Chocolate Sugar Cookie recipe at Sweetopia and set out to bake a batch of turkey shaped cookies. Not only did I find a delicious recipe, I found good tips on how to keep my cookies from losing their shape while baking. A problem I’ve run into on occasion. The tips are found in the recipe so I’ve included it here along with a link to Sweetopia so you can browse through the huge cache of wonderful recipes and drool over her pictures. I only made a half batch and that was plenty.
Since taking the fondant class I’ve been looking for more opportunities to practice with it and these cookies fit the bill. I used half of the cookies for this technique. I lightly tinted a small amount of fondant orange. I probably could have made them a deeper orange but I like to err on the side of less color so the decorations aren’t bitter.
In order to get the fondant super thin I rolled it out with a pasta maker. One of the best $20.00 I’ve spent in a long time. After rolling it out I used the same turkey cookie cutter for the fondant. I applied a small amount of piping gel to the cooled cookies so the fondant would adhere.
My turkeys were still looking a tad plain so I used a stencil to apply green royal icing in several designs. The final embellishment on these are sugar pearls, a few swirls of yellow glitter frosting gel and a tiny bit of melted chocolate applied with a skewer for the eye. Fancy Smancy huh!
I made sandwich cookies with the other half. They are filled with vanilla butter cream again tinted with orange coloring. In the feather area I piped small orange butter cream stars and garnished them with mini chocolate chips. The final fill in for that area are swirls of green royal icing. A small dot of the yellow gel frosting for the eye finishes them.
This is the first chocolate cutout cookie I’ve made and I’m very pleased with it. The chocolate was not overwhelming and the texture was equal to a basic sugar cookie. In a few weeks I’ll make these again so the rest of the family can enjoy them also.
- 1 cup unsalted butter (at room temperature)
- 1 cups sugar
- 1 large egg
- 1 ½ tsp vanilla
- 2 cups flour
- ¾ cup cocoa
- ½ tsp salt
- Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed and mix until thoroughly combined– for about one minute.
- Scrape down the sides of the bowl with a spatula and mix again for a few more seconds.
- Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough which will make the dough spread during baking.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add vanilla and stir briefly.
- Sift together dry ingredients.
- Add all of the flour mixture to the bowl.
- Mix on low speed for 30 seconds.
- When the dough clumps around beater/attachment it’s ready, do not over mix the dough.
- Roll the dough out between 2 large pieces of parchment paper.
- Place on a baking sheet and place in the fridge for a minimum of 1 hour.
- Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet or silpat.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.
- This will help them hold their shape when baked.
- Preheat your oven to 350°F.
- Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet.
- Cool to room temperature and frost if desired.
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Thanks to all of you that participated in my first giveaway. The winner who was chosen by Random.org is commenter #30 Jill from Dulce Dough, Congratulations Jill!
Jill will receive a Be a Good Cookie Spatula and a set of Wilton Christmas Cookie Cutters. Even though the giveaway has ended I urge you all to continue to support Oxo in their mission to raise funds for Pediatric Cancer research.
I appreciate you letting me know about your upcoming baking projects, the likes on Facebook, at for following me on Twitter. Your support brightens my day.
OXO is on a mission. Their mission is to help fund pediatric cancer research.
By the way, the official pronunciation is “Ox-Oh.” Typically most of us don’t associate cancer with kids, but regrettably this dreaded disease affects more children than we realize. Research dollars are desperately needed to reduce the mortality rate of pediatric cancer and save precious lives. Cookies for Kids’ Cancer was founded by two OXOnians (OXO employees) inspired by their 2-year old son’s battle with cancer. It provides inspiration, ideas and support for people everywhere to help fight pediatric cancer – through the simple concept of local bake sales.
As part of Oxo’s blogger outreach program I’ve received a “be a good cookie spatula” along with information about how to get involved with the movement to find a cure for pediatric cancer. Oxo was also generous enough to provide me with an additional spatula to share as a giveaway. I’m also including a set of Wilton Christmas Cookie Cutters to provide a little extra motivation to bake the perfect batch of cookies. Please go to Cookies for Cancer to send a virtual cookie to help spread the word.
Here’s the first round of cookies that I’ve baked for the holidays. My granddaughter thinks these are the best in the world! 10 dozen down and 10 dozen more to go. Happy Baking!
To enter, leave a comment about what your next baking project.
For additional entries, all separate comments.
1. Like me on Facebook – and comment here telling me that you have.
2. Follow me on Twitter– and comment here telling me that you have.
3. Subscribe to Sweet Sensations – and comment here telling me that you have
The giveaway is open to US residents only and closes at midnight on December 10th. The winner will be announced on December 11th.