Author: Chocolate Covered Weekly

A chocolate pudding pie is noteworthy because of the creamy richness that comes from a homemade pudding base and chopped dark chocolate.

Ingredients:
2 1/2 cups whole milk

5 tablespoons cocoa powder

1 teaspoon instant coffee granules

3/4 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

5 large egg yolks

2 tablespoons unsalted butter

1/2 tablespoon vanilla extract

2 ounces finely chopped semisweet chocolate, plus more for garnish

1 premade graham cracker piecrust

Whipped cream for garnish

Directions:
Combine milk, cocoa powder, and instant coffee in a saucepan. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks to sugar mixture and whisk until lightened in color, 1 to 2 minutes.

Place saucepan with milk over medium-high and heat while whisking until just beginning to steam but not boiling. Remove from heat. Slowly stream 1 cup of the warm milk mixture into the egg yolk mixture while whisking. When completely combined, return saucepan to medium heat, and whisk milk while slowly streaming in the egg mixture. Whisk constantly until mixture thickens and a few bubbles break the surface while whisking, about 5 minutes. Remove from heat and stir in butter, vanilla, and 2 ounces chopped chocolate until fully melted and combined.

Pour pudding filling into graham cracker crust and spread evenly with a spoon. Refrigerate for at least 3 hours. Garnish with whipped cream and chopped chocolate.

As posted on SouthernLiving.com.

This decadent Chocolate Water Cake calls for ingredients you likely have in the cupboard, and the cake doesn’t use any butter, milk, or eggs, making it dairy-free and vegan.

Ingredients:
Cake

1 1/3 cups all-purpose flour

1 1/2 cups packed light brown sugar

3/4 cups cocoa powder

2 teaspoons instant espresso powder (optional)

1 1/2 teaspoons baking soda

3/4 teaspoon kosher salt

1 3/4 cups hot water*

6 tablespoons vegetable oil

1 1/2 teaspoons apple cider vinegar

Frosting

1/2 cup semisweet chocolate chips

4 tablespoons butter

1 tablespoon strongly brewed coffee

4 ounces cream cheese, room temperature

1/3 cup powdered sugar

Directions:
Make the Cake: Preheat oven to 350°F. Grease an 8-inch cake pan with vegetable oil and line bottom with a circle of parchment paper. In a large mixing bowl, whisk together flour, brown sugar, cocoa powder, espresso powder, baking soda, and salt until homogenous. Add water, oil, and vinegar. Whisk until no pockets of dry ingredients remain. Pour batter into prepare pan and bake until the cake pulls away slightly from the pan and a toothpick inserted in the center comes back with a few dry crumbs, 50 to 55 minutes. Allow to cool completely before inverting out of pan.

Make the Frosting: Place chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds; stir until chocolate and butter are completely melted and combined (if chocolate is still not fully melted, microwave for 10 seconds more and stir again). Using the whisk attachment of a mixer, combine chocolate mixture and cream cheese until fully incorporated. Add coffee and beat until combined. Add powdered sugar and incorporate on low; increase speed to medium-high and beat until glossy, about 3 minutes.

Place cake on serving plate, scoop frosting on top of cake and spread to edges. Use a spoon to make decorative swirls and finish with a sprinkling of flake salt.

Chef’s Notes
If you don’t have espresso powder but still want to enhance the chocolate flavor with coffee, substitute the 1 3/4 cups hot water for 1 3/4 cups strong coffee—in our test, this worked just as well and didn’t overwhelm the cake with coffee flavor.

As posted on SouthernLiving.com.

Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same.

Ingredients:
1 package chocolate sandwich cookies (such as Oreos), crushed

6 tablespoons butter, melted

1 8-ounce package cream cheese, softened

1/4 cup granulated sugar

3 1/4 cups plus 2 tablespoons cold milk, divided

1 12-ounce tub Cool Whip

1 5.9-ounce package Instant chocolate pudding

1 1/2 cups chocolate chips, semisweet or milk

Directions:
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.

Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9×13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.

Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1 1/4 cups Cool Whip. Spread mixture over cookie crust.

In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips. Place in freezer for 1 hour or in refrigerator for 4 hours before serving.

As posted on SouthernLiving.com.

This mile-high chocolate pie is inspired by a Southern classic: the MoonPie.

Ingredients:
Graham Cracker Crust

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

⅓ cup granulated sugar

Marshmallow Layer

1 ½ cups miniature marshmallows

Chocolate Filling

12 ounces semisweet chocolate chips

10 ounces milk chocolate chips

1 cup heavy cream

1 tablespoon unsalted butter

¼ teaspoon kosher salt

1 teaspoon vanilla extract

2 tablespoons (1 oz.) Tennessee whiskey (optional)

Marshmallow Meringue

2 large egg whites

1 cup granulated sugar

¼ cup light corn syrup

¼ teaspoon cream of tartar

¼ teaspoon kosher salt

1 teaspoon vanilla bean paste or vanilla extract

Directions:
Prepare the Graham Cracker Crust: Preheat oven to 350°F. Place graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until mixture is well combined and resembles damp sand. Press on bottom and up sides of a 9-inch deep-dish glass pie plate.

Bake in preheated oven until crust is firm, dry, and lightly browned, about 10 minutes. Transfer to a wire rack, and cool to room temperature, about 20 minutes.

Prepare the Marshmallow Layer: Spread marshmallows in an even layer on bottom of baked Graham Cracker Crust. Return crust to preheated oven, and bake just until marshmallows begin to melt, about 3 minutes. (Do not let marshmallows turn brown or crisp.) Remove from oven, and spread melted marshmallows into an even layer using a small offset spatula or the back of a teaspoon. Cool to room temperature, about 20 minutes.

Prepare the Chocolate Filling: Combine chocolate chips in a large bowl. Bring cream to a simmer in a medium saucepan over medium-high. Cook until cream is very hot and bubbles start to form around edges of pan. Remove from heat, and immediately pour over chocolate chips. Let stand 1 minute. Add butter and salt, and whisk until chocolate is completely melted and mixture is smooth. Gently whisk in vanilla, and, if desired, whiskey. Cool to room temperature, 15 to 20 minutes. (Filling should be thickened but still pourable.)

Spoon Chocolate Filling over melted marshmallow in piecrust, and spread in an even layer. Loosely cover pie with plastic wrap, and let stand at room temperature 8 hours or overnight. (No need to refrigerate the pie. It is best left at room temperature.)

Prepare the Marshmallow Meringue: Fill a medium saucepan one-third full of water, and bring it to a simmer over medium-high. Reduce heat to low, maintaining a simmer.

Whisk together egg whites, sugar, light corn syrup, cream of tartar, and salt in a large heatproof bowl. Set bowl over saucepan of simmering water. (Or use a double boiler instead of saucepan and heatproof bowl.) Cook, whisking constantly, until sugar completely dissolves. Remove bowl from heat.

Beat mixture with an electric mixer on medium speed until mixture begins to thicken, scraping down sides of bowl often to maintain a smooth texture, 3 to 4 minutes.

Increase mixer speed to high, and continue beating and scraping down sides as mixture thickens and becomes smooth and shiny. Continue beating until mixture becomes a glossy meringue that holds its shape, clings to a spoon, forms curly peaks, and leaves tracks from beaters in surface, 5 to 10 minutes.

Add vanilla bean paste. Beat on high speed, scraping down sides of bowl often, until meringue starts to lose its glossy shine and develops a sheen, 1 to 2 minutes.

Spoon Marshmallow Meringue over top of pie. (Use meringue within 2 to 3 hours for fluffiest texture, or cover and refrigerate for up to 3 days. Meringue will lose a little of its puffiness and loft but remain beautiful, usable, and delicious.)

As posted on SouthernLiving.com.

This dreamy recipe will satisfy every sweet tooth at your table.

Ingredients:
PUDDING

3/4 cup granulated sugar

3 tablespoons unsweetened cocoa

2 tablespoons cornstarch

1/4 teaspoon table salt

1 cup buttermilk

1 1/4 cups heavy cream

2 large egg yolks

1 large egg

1 (4-oz.) semisweet chocolate baking bar, finely chopped

1 tablespoon butter

1 teaspoon vanilla extract

BUTTERMILK CREAM

3/4 cup heavy cream

1/4 cup powdered sugar

1/4 cup buttermilk

Directions:
Prepare Pudding: Whisk together first 4 ingredients in a large saucepan. Slowly whisk in 1 cup buttermilk to make a smooth paste. Whisk together 1 1/4 cups cream, egg yolks, and egg in a 2-cup glass measuring cup. Slowly add cream mixture to buttermilk mixture, whisking constantly until well blended. Cook pudding over medium heat, whisking constantly, about 10 minutes or until mixture begins to boil and thicken. Remove from heat. Add chopped semisweet chocolate; whisk until smooth. Add butter and vanilla, and whisk until butter melts and pudding is smooth. Transfer to a bowl, and place plastic wrap directly on warm pudding (to prevent a film from forming). Chill 4 to 24 hours.

Prepare Buttermilk Cream: Beat 3/4 cup cream, 1/4 cup powdered sugar, and 1/4 cup buttermilk at high speed with an electric mixer until soft peaks form. (Do not overbeat.)

Divide pudding among 6 (6- to 8-oz.) bowls; dollop with buttermilk cream.

As posted on SouthernLiving.com.

This three-tiered beauty is so much easier to make than it looks. The frosting is best made the day before you need to use it, as it sets to the right spreading consistency when left to cool overnight at room temperature. A splash of bourbon enhances the caramel flavors in the creamy frosting, but it can be left out without causing any problems.

Ingredients:
CHOCOLATE-CARAMEL GANACHE

1 1/2 pounds bittersweet (60% cacao) chocolate chips

1/4 cup light corn syrup

2 tablespoons bourbon (optional)

2 cups granulated sugar

1/4 cup cold water

1/8 teaspoon cream of tartar

2 cups heavy cream

1/8 teaspoon salt

1/4 cup unsalted butter

CAKE

3 cups cake flour

1 cup unsweetened cocoa

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups granulated sugar

1 cup sour cream

1 cup canola or vegetable oil

4 large eggs

1 tablespoon vanilla extract

1 1/2 cups hot, strong coffee

Directions:
Prepare the Chocolate-Caramel Ganache: Stir together chocolate chips, corn syrup, and, if desired, bourbon in a large bowl. Set aside.

Stir together sugar, cold water, and cream of tartar in a large, heavy saucepan. Cook over medium, swirling pan occasionally, until sugar dissolves and starts to change color. Increase heat to high, and cook, swirling pan occasionally, until mixture is a rich, golden caramel color, 4 to 5 minutes.

Remove pan from heat. Using a long- handled wooden spoon, carefully stir in heavy cream. (Be careful: Hot caramel can spit and bubble as the cream hits it.) Reduce heat to low, and return pan to heat. Cook, stirring constantly, until caramel thickens slightly and any lumps of hardened caramel have melted, about 4 minutes. Pour warm caramel sauce over chocolate chip mixture, covering chips completely. Let stand 1 minute. Stir until mixture is completely smooth. Stir in salt. Add butter, 1 tablespoon at a time, stirring until melted and combined after each addition. Let ganache cool until lukewarm. Cover loosely with plastic wrap, and let stand at room temperature 8 hours or overnight.

Prepare the Cake: Preheat oven to 350°F. Lightly coat 3 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, cocoa, baking powder, baking soda, and salt in a large bowl. Set aside.

Beat sugar, sour cream, oil, eggs, and vanilla in a large bowl with an electric mixer on medium speed until thick and smooth, about 2 minutes. Add flour mixture, one-third at a time, to butter mixture. Beat on low speed just until combined after each addition. (Do not overbeat or the cake will be tough.) Add 3/4 cup of the hot coffee, and beat just until smooth. Add remaining 3/4 cup coffee, and beat just until smooth. Divide batter evenly among prepared pans.

Bake in the middle of preheated oven until a long wooden pick or cake tester inserted in center of cake comes out clean, 20 to 25 minutes. Cool in pans on a wire rack 10 minutes. Invert layers onto wire rack, and peel off parchment paper. Cool completely, about 45 minutes.

Place 1 cake layer on a serving plate; spread evenly with about 1 heaping cup of Chocolate-Caramel Ganache. Top with second cake layer, and spread evenly with 1 heaping cup of ganache. Top with remaining cake layer, and frost top and sides of cake with remaining ganache. Let stand at room temperature until ready to serve, or cover and refrigerate overnight.

As posted on SouthernLiving.com.

The cake might seem like an extravagant baking endeavor because it takes time, but trust us—the recipe is easy to follow and the end result is worth it. In keeping with a long history of French-style pastries, the cake is both stunning and simple, and we can assure you that any sort of celebration would welcome this three-tiered marvel as a fitting centerpiece for the spread.

Ingredients:
Pastry Cream

1/2 cup sugar

1/4 cup cornstarch

2 cups whole milk

4 egg yolks

3 unsalted butter, divided

1 teaspoon vanilla

Pastry Decorations

4 tablespoons butter

1 teaspoon sugar

1/4 teaspoon salt

1/2 cup water

1/2 cup all-purpose flour

2 large eggs

Powdered sugar for dusting

Cake Layers

3 cups cake flour

2 teaspoons baking powder

1 teaspoon kosher salt

6 tablespoons unsalted butter, room temperature

1/2 cup vegetable shortening

2 cups granulated sugar

5 eggs

3/4 cup buttermilk

1/2 cup vegetable oil

1 tablespoon vanilla extract

Eclair Buttercream

3/4 cup butter, room temperature

3 cups powdered sugar

1/2 teaspoon vanilla extract

pinch salt

6 tablespoons Pastry Cream

Chocolate Ganache

6 ounces (60%) bittersweet chocolate, finely chopped and divided

8 unsalted butter, divided

Directions;
For Pastry Cream:Whisk together sugar and cornstarch in a medium saucepan. In separate bowl, whisk together milk and egg yolks until combined. Add milk mixture to saucepan with 2 Tbsp. butter. Place saucepan over medium-high and whisk constantly until mixture begins to boil. Continue whisking for 30 seconds until mixture is thick. Remove from heat, and stir in 1 Tbsp. butter and vanilla. Transfer mixture to refrigerator.

For Pastry Decorations:Preheat oven to 400°F. Prepare 1 piping bag with plain 1/2-inch piping tip. Combine butter, sugar, salt, and water in a saucepan over medium-high. Bring to boil, add flour, and stir vigorously until dough comes together and a dry film coats the bottom of the pan, about 2 minutes. Remove from heat and set aside for 3 minutes. Add one egg, and stir vigorously until fully incorporated. Add another egg and stir again until smooth, shiny, and thick. Place in piping bag, and pipe 1 1/4-inch-diameter rounds on a parchment paper-lined baking sheet. Using a damp finger, press down any peaks of dough so the surface of each round is perfectly domed. Bake for 10 minutes, lower oven temperature to 350°F and bake until golden brown, 15-18 minutes. Cool completely before cutting each puff in half horizontally, removing tops and dusting with powdered sugar. Set aside. Place bottoms in a food processor, and pulse until pastry becomes fine crumbs. Transfer to a baking sheet, and bake at 400°F until toasted and brown, about 5 minutes. Set aside for later use.

For Cake Layers:Preheat oven to 350°F. Grease three 9-inch round cake pans. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside. In a stand mixer, cream together butter, shortening, and sugar until light in color, about 3 minutes. Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Beat on medium-high for 3 minutes. In a separate bowl, combine buttermilk, oil, and vanilla. With mixer on low, slowly stream buttermilk mixture into butter mixture. Increase to medium speed and beat until light and fluffy, about 5 minutes. Add flour mixture and mix until combined, about 1 minute. Pour into prepared cake pans, and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

For Eclair Buttercream:Cream together butter and powdered sugar until lightened in color, about 3 minutes. Add vanilla and salt. Then add 6 Tbsp. prepared Pastry Cream and the toasted pastry crumbs from Step 2. Beat until combined. Place buttercream into piping bags.

For Assembly:Place 3 oz. chopped chocolate and 4 Tbsp. unsalted butter in a medium saucepan. Place over medium heat and stir until just melted. Remove from heat. Use a serrated knife to remove any domes from the Cake Layers so they are even and flat. Pipe a ring of Eclair Buttercream around the edge of the surface of the first Cake Layer, creating a border. Pour half of the melted chocolate inside the ring of buttercream, spreading across the top of the Cake Layer. Remove pastry cream from the refrigerator, mix with a fork until smooth, and spread half of the pastry cream on top of the chocolate. Place second Cake Layer on top of the first, and repeat process of piping buttercream border and spreading remaining chocolate ganache and pastry cream. Top with final Cake Layer, putting it face down so the smooth bottom of the layer forms the top surface of the cake. Pipe remaining buttercream on top and sides of cake. Smooth with a spatula. Refrigerator until firm, about 1 hour. Heat remaining 3 oz. chopped chocolate with remaining 4 Tbsp. butter in a medium saucepan over medium heat. Stir until melted, then set aside until just above room temperature (about 90°F). Pour over top of chilled cake and use a spatula to gently push chocolate across the surface, allowing chocolate to drip over the edges of the cake. Place Pastry Decorations reserved from Step 2 around the perimeter of the top of the cake. Let chocolate set before serving, 15 minutes.

As posted on SouthernLiving.com.

With 23 different flavors, no wonder people started adding Dr Pepper to their cakes.

Ingredients:
Sheet Cake

1 ½ cups spicy, fruity cola soft drink (such as Dr Pepper)

1 cup butter

½ cup unsweetened cocoa

2 cups all-purpose flour

2 cups granulated sugar

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

2 large eggs, lightly beaten

½ cup whole buttermilk

2 teaspoons vanilla extract

Rich Fudge Icing

½ cup butter

¼ cup unsweetened cocoa

¼ cup spicy, fruity cola soft drink (such as Dr Pepper)

2 tablespoons whole milk

4 cups powdered sugar, sifted

1 teaspoon vanilla extract

Additional Ingredient

1 ½ cups coarsely chopped toasted pecans

Directions:
Prepare the Sheet Cake: Preheat oven to 350°F. Coat a 17 ½- x 12 ½-inch rimmed baking sheet with cooking spray. Bring cola, butter, and unsweetened cocoa to a boil in a medium sauce-pan over medium-high, stirring often. Remove from heat.

Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl. Add cola mixture; whisk until blended. Whisk in eggs, buttermilk, and vanilla. Pour batter into prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 16 to 20 minutes. Remove from oven.

Prepare the Rich Fudge Icing: Cook butter and cocoa in a medium saucepan over medium-low, whisking often, until butter melts and mixture is smooth, about 1 minute. Reduce heat to low; whisk in cola and milk until blended. Gradually add powdered sugar, whisking constantly until blended. Whisk in vanilla.

Pour warm icing over warm cake; gently spread in an even layer. Sprinkle with pecans. Cool completely in baking sheet on a wire rack, about 1 hour.

As posted on SouthernLiving.com.

A cake this good doesn’t need a frosting. Full of rich chocolate flavor and with a deeply moist texture, this recipe is truly the ultimate chocolate pound cake of all chocolate pound cakes. With just a handful of simple ingredients and 30 minutes of hands-on time, this cake is a great recipe for experienced and novice bakers alike. Since pound cakes feed a crowd and save well, this chocolate pound cake is a great make-ahead dessert recipe for potlucks or holidays.

Ingredients:
1 cup (8 oz.) salted butter, softened

2 cups granulated sugar

4 large eggs

1/2 teaspoon baking soda

1 cup whole buttermilk

3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan

1/2 teaspoon table salt

2 (4-oz.) semisweet chocolate baking bars, melted

2 teaspoons vanilla extract

Vegetable shortening, for pan

Powdered sugar

Directions:
Preheat oven to 325˚F. Beat butter with an electric mixer on medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.

Stir together baking soda and buttermilk in small bowl until baking soda is dissolved. Stir together flour and salt in a large bowl; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat well on medium speed after each addition. Add melted chocolate, beating well. Beat in vanilla on low speed. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes; remove cake from pan, and let cool completely, about 1 1/2 hours. Sprinkle with powdered sugar.

As posted on SouthernLiving.com.

Don’t think twice about these ingredients. Mayonnaise is the surprise baking ingredient you didn’t know you needed. When you’re in need of a delicious layer cake that is easy to make, look no further than this Chocolate Mayonnaise Cake. The deep flavor of this dessert, which is enhanced with coffee, contrasts nicely with the light and fluffy buttercream. This cake will be a hit on birthdays or a random Tuesday.

Ingredients:
1 1/2 cups hot strong brewed coffee

1 cup unsweetened cocoa

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon plus 1⁄4 tsp. salt, divided

2 1/2 cups granulated sugar

4 large eggs

1 cup mayonnaise (such as Duke’s)

2 teaspoons vanilla extract, divided

1 1/4 cups bittersweet chocolate chips

2 tablespoons light corn syrup

3 – 4 tablespoons heavy cream, divided

3/4 cup unsalted butter, softened

4 cups powdered sugar, divided

Directions:
Whisk together hot coffee and cocoa in a bowl. Let stand until room temperature, about 20 minutes. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.

Whisk together flour, baking soda, baking powder, and 1⁄2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1⁄2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture. Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes.

Cool cake layers in pans on a wire rack 20 minutes. Remove cake layers from pans; cool completely on rack, about 30 minutes.

Place chocolate chips, light corn syrup, and 3 tablespoons of the heavy cream in a microwavable bowl. Microwave on HIGH until smooth, about 1 minute, stirring every 15 seconds. Let stand until room temperature, 10 minutes.

Combine butter, remaining 1⁄4 teaspoon salt, 2 cups of the powdered sugar, and remaining 1⁄2 teaspoon vanilla in bowl of a heavy-duty stand mixer; beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 tablespoon cream, 1 teaspoon at a time until spreadable consistency is reached.

Place 1 cake layer on a serving plate. Spread 1⁄2 cup frosting over top. Top with second layer; spread 1⁄2 cup frosting over top. Top with third layer. Spread remaining frosting over sides and top of cake.

As posted on SouthernLiving.com.

Tahini gives this cookie a subtle sesame flavor!

Prep Time:
15 mins
Additional Time:
45 mins
Total Time:
1 hr
Servings:
45
Yield:
45 cookies

Ingredients:

2 cups rolled oats

½ cup whole-wheat pastry flour

½ cup all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ cup tahini

4 tablespoons cold unsalted butter, cut into pieces

⅔ cup granulated sugar

⅔ cup packed light brown sugar

1 large egg

1 large egg white

1 tablespoon vanilla extract

1 cup chocolate chips

½ cup chopped walnuts

Directions:

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; beat until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture until just moistened. Stir in chocolate chips and nuts.

With damp hands, roll 1 tablespoon of the dough into a ball, place on a prepared baking sheet and flatten until squat, but don’t let the sides crack. Continue with the remaining dough, spacing the flattened balls 2 inches apart.

Bake the cookies, switching pans back to front and top to bottom halfway, until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer to a wire rack to cool. Let the pans cool for a few minutes between batches.

Tips
Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

Nutrition Facts (per serving)
105
Calories
5g
Fat
14g
Carbs
2g
Protein

As posted online at EATINGWELL.COM. Check out the other low carb desserts here!

Check out the EMMYMADE channel on YouTube for this quick and scrumptious recipe for Thin Mints. 3 ingredients! Just chocolate, peppermint OIL – and Ritz Crackers! 10 minutes to make! And so tasty! Emmy will walk you through, in detail, the process for making these Thin Mints. They’ll remind you of the all-time favorite Girl Scout cookies! Click, HERE, and check out Emmymade for the YouTube video and recipe for these Thin Mints.

These low carb chocolate peanut butter cookies melt in your mouth as you eat them. They only need 3 ingredients. The cookies take about 20 minutes to make including baking time. The cookies also store well.

INGREDIENTS:

1/2 cup (128 g) unsweetened natural peanut butter
5 tbsp (46 g) allulose
1 1/2 tbsp (11 g) unsweetened dutch process cocoa powder

INSTRUCTIONS:
Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.

Add peanut butter to a large mixing bowl. Sift in the allulose with a small strainer. I recommend sifting it in because it makes it much easier to mix it in. While most of the allulose should easily sift in, you may be left with a few bigger clumps. Use your fingers to break down those clumps by pressing and moving them inside the strainer. If you are left with a few tiny hard lumps that won’t break up any further, you can just leave those out. Stir the allulose into the peanut butter until it is completely incorporated and thickens the peanut butter.
Add in cocoa powder. Stir it in until your mixture is uniform in color. Your mixture should also be thick, like cookie dough. You can taste the dough at this point and if you wish for more sweetness you can add another 1 tbsp of allulose. If you want more chocolate flavor you can add another 1/2 tbsp of cocoa powder.
Using a 2 tsp cookie scoop to scoop the dough. Roll dough between palms until it becomes a round ball. Place onto cookie sheet, spaced 1 inch apart. Repeat with remaining dough. If you don’t have a 2 tsp cookie scoop, you can just use a regular teaspoon to measure out 2 tsp of dough per cookie.

Place cookies in the oven and bake for about 10 minutes. Be very careful not to bake too long because the cookies overcook very fast and will taste burnt if overcooked. It is a little tricky to tell when these cookies are cooked because they will still look wet on top (this is because of the allulose). You don’t want to wait for the tops of the cookies to be dry. Only the bottom sides (about 1/3 up from the bottom of the cookie) of the cookies should look dry and cooked. Let cookies cool completely and set before removing them from the cookie sheet. If desired, dust with more allulose before serving.
NOTES
These cookies have a firm exterior and when you bite in, they will feel soft, buttery and melt in your mouth as you eat them. They are lightly sweet.
I have only tested this with unsweetened dutch process cocoa powder. I think it should work with unsweetened natural cocoa powder but I have not tested it.
This recipe works best with allulose and not other low carb sweeteners like erythritol or monk fruit. See my post for a fuller explanation.
I use Micro Ingredients allulose.*
*This product link is an affiliate link. This means I earn a small commission from qualifying purchases
If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from allulose.
NUTRITION
serving: 1cookie, calories: 58kcal, carbohydrates: 6g, protein: 3g, fat: 5g, saturated fat: 1g, sodium: 20mg, fiber: 1g, sugar: 0.3g, carbs from allulose: 4g, net carbs: 1

As posted on KirbieCravings.com. Check out this link (click HERE) for more details about these cookies.

If you blast your chocolate in the microwave, that might well be to blame – far better to melt it gently in warm cream first. After years of making truffles and ganache with no problem, they’re suddenly seizing up and turning into an oily mess. I’ve tried different dark chocolates and melt in the microwave. What’s going on? “It could be the chocolate itself, so check the ingredients, because there might be other things interfering,” says Guardian baking columnist Ravneet Gill. Baking chocolate, for example, often contains added oils and fats, which make it less reliable, so Gill suggests using a 70-72% bar from the confectionery aisle instead. And, says Joanna Brennan, co-founder of Pump Street Chocolate in Orford, Suffolk, buy the best quality you can afford: “Truffles and ganache are 100% based on the taste of the chocolate and cream.” (At their simplest, they are, after all, just two parts chocolate to one part cream.) Learn more, HERE.

Mississippi Mud Cake – tender chocolate cake layered with gooey, melted marshmallows and warm chocolate frosting. The difference between Mississippi Mud Cake and Mississippi Mud Pie? Mississippi mud cake and Mississippi mud pie are “distant cousins”. Both are decadent, layered chocolate desserts that are said to have hailed from the state of Mississippi, and both resemble the color of mud — hence the names! Mississippi mud pie consists of a chocolate cookie pie crust, followed by a brownie layer, topped with a layer of chocolate pudding, and sealed with whipped cream on top. So, while these desserts are alike in some ways, they are mostly very different.

INGREDIENTS:
FOR THE CAKE
2 large eggs
1 cup whole or 2% milk
1/2 cup sour cream
1 cup plus 1 tablespoon vegetable oil, divided
2 cups all-purpose flour
1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 (10-ounce) bag mini marshmallows (about 4 cups)
FOR THE FROSTING
8 tablespoons (1 stick) unsalted butter
1/3 cup whole or 2% milk
1/4 cup Dutch-processed cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups powdered sugar

INSTRUCTIONS:
Place 2 large eggs, 1 cup whole or 2% milk, and 1/2 cup sour cream in a medium bowl and let sit until room temperature, 30 to 45 minutes.
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9×13 baking dish with 1 tablespoon of the vegetable oil.
Place 2 cups all-purpose flour, 1 cup packed light brown sugar, 1 cup granulated sugar, 1/2 cup Dutch-processed cocoa powder, 1 1/2 teaspoons baking powder, and 1 teaspoon baking soda in a large bowl and whisk until combined.
Add 1 cup vegetable oil, 1 tablespoon vanilla extract, and 1/2 teaspoon kosher salt to the egg mixture and whisk until smooth and combined. Pour over the flour mixture and stir with a wooden spoon or flexible spatula until just combined.
Transfer into the baking dish. Bake until a toothpick inserted in the center comes out clean, 30 to 33 minutes.
Remove the cake from the oven and evenly scatter 10 ounces mini marshmallows (about 4 packed cups) over the cake. Return to the oven and bake until the marshmallows start to melt, 2 to 3 minutes.
Place the baking dish on a wire rack and let the cake cool for 30 minutes. Meanwhile, prepare the frosting: melt 1 stick unsalted butter in a large saucepan over medium heat. Add 1/3 cup whole or 2% milk, 1/4 cup Dutch-processed cocoa powder, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Whisk until combined. Slowly sift in 2 1/2 cups powdered sugar and whisk until smooth, about 1 minute. Remove the saucepan from the heat and let cool until the cake is ready.
Slowly pour the frosting over the warm cake and spread into an even layer. Let sit until the frosting is set, about 30 minutes, before slicing and serving.
RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

As posted on TheKitchn.com

 

This somewhat miraculous easy chocolate mousse method was created by molecular gastronomy researcher Hervé This. To make the mousse, you’ll whip melted chocolate with water over an ice bath until it puffs into a silky dessert. If by chance it doesn’t increase in volume, just remelt and add a bit more chocolate. And if you begin to reach the first hint of graininess, stop right there. Once you nail the basic technique, you can play around with substituting coffee or tea for part of the water, or swirling different additions through your final mousse. Note this mousse is best prepared fresh and served immediately; it changes texture if stored.

Ingredients:
4 servings

9 oz. dark chocolate, at least 70% cacao, chopped into small pieces
Whipped cream and topping
2 Tbsp. finely chopped raw unsalted almonds or hazelnuts (optional)
¼ cup cold heavy cream
1 Tbsp. sugar or maple syrup
½ tsp. vanilla extract
Pinch flaky sea salt (such as Maldon)

Mousse:
Step 1
Prepare an ice bath: Fill a large bowl with ice and water. Set aside a small bowl that can fit snugly inside.

Step 2
Heat ¾ cup water in a small saucepan until steaming, then add 9 oz. dark chocolate, at least 70% cacao, chopped into small pieces. Remove from heat and whisk until melted. Alternatively, melt chocolate in ¾ cup water over a bain marie.

Step 3
Use a spatula to scrape melted chocolate into reserved small bowl. Nestle bowl inside ice bath, then whisk chocolate vigorously with a hand whisk until texture resembles lightly whipped cream, about 2 minutes. Whip it less than you think—to the point of soft, floppy peaks that just hold their shape; the mousse will set up very quickly. If mixture is very thick and grainy-looking, that means you have over whipped. Don’t worry, it’s not ruined! You can re-melt the mixture in a microwave-safe bowl in the microwave in 10-second intervals until smooth and try again. The remelted mixture will not completely deflate. Whisk gently until slightly thickened but still slightly looser than the first attempt, 30 seconds to 1 minute. Scoop into serving bowls.

Whipped cream and topping:
Step 4
If using almonds, preheat oven to 350°. Scatter 2 Tbsp. finely chopped raw unsalted almonds or hazelnuts on a sheet tray and toast until fragrant, 10–12 minutes.

Step 5
Meanwhile, whisk ¼ cup cold heavy cream, 1 Tbsp. sugar or maple syrup, and ½ tsp. vanilla extract in a medium bowl to soft peaks, about 2 minutes.

Step 6
Top each serving of chocolate mousse with 2 generous spoons of whipped cream, a sprinkle of toasted almonds or hazelnuts, if using, and a small pinch flaky sea salt. Serve immediately.

As posted on EPICURIOUS.COM

If you love candy brittle and are as obsessed with brownies as we are, then this brownie brittle will be your new favorite snack. Crisp and crunchy with deep cocoa flavor, this sweet snack bark is both insanely easy to make and incredibly addictive. Beware—you won’t be able to stop at just one piece!

This brownie brittle is super-easy to make, but there are a few key things to keep in mind:

1. Use parchment paper. Lining your baking sheet with parchment paper makes it easy to lift the entire sheet of brownie brittle off the pan. Without it, the brittle will definitely stick.

2. Spread the batter as evenly as possible. Because of how thin this brittle is, it’s important to get it spread as evenly as possible so it will cook evenly and not burn around the edges before the middle is cooked. We love using a metal offset spatula for this, but a rubber spatula works as well.

3. Cut the brittle while it’s warm. There are two ways to break up this brittle: Cut it into neat squares, or break it into irregular shards. Either works, but if you want your brittle cut into neat squares, you’ll need to slice it when it’s still warm. A sharp knife works well, or you could use a pizza wheel if you have one.

4. Use real white chocolate. A lot of cheap “white chocolate” sold today is made of sugar and hydrogenated oils and doesn’t actually contain any cocoa butter. It may taste fine, but it might not melt as well for you. For best results, look for white chocolate that actually contains cocoa butter; we like Ghiradelli.

Ingredients:
1 1/4 c. (247 g.) granulated sugar
1/3 c. (57 g.) chopped semisweet (60%) baking chocolate
1/4 c. water
1/2 c. neutral oil
1/3 c. (28 g.) unsweetened cocoa powder
1 tsp. vanilla extract
1/2 tsp. kosher salt
2 large egg whites
3/4 c. (90 g.) all-purpose flour
1/4 tsp. baking powder
1/4 c. semisweet chocolate chips
4 candy canes, crushed (about 1/3 c.), divided
1/3 c. (57 g.) chopped white chocolate

Directions:
Step 1
Preheat oven to 350°. Line a 17″-by-11″ rimmed baking sheet with parchment paper.
Step 2
In a medium microwave-safe bowl, microwave granulated sugar, semisweet chocolate, and water in 20-second increments, stirring in between, until chocolate is melted and mixture is smooth. Stir in oil, cocoa powder, vanilla, and salt until smooth. Let cool slightly, then stir in egg whites. Fold in flour and baking powder just until combined.
Step 3
Evenly spread batter onto prepared baking sheet. Sprinkle with chips and half of candy cane pieces.
Step 4
Bake, rotating pan every 10 minutes, until firm in the center, 25 to 30 minutes. Using parchment, lift brownie off baking sheet and transfer to a cutting board. While still hot, slice into squares with a sharp knife. (Brownie brittle will become crisper as it cools.)
Step 5
In a small microwave-safe bowl, microwave white chocolate in 10-second increments, stirring in between, until melted and smooth. Drizzle over cooled brownie brittle and sprinkle with remaining candy cane pieces.
Step 6
Make Ahead: Undecorated brownie brittle can be made 1 month ahead. Let cool, transfer to an airtight container, and freeze.

As posted on Delish.com

This copycat version of the viral Costco pie might just be better than the original, from the graham cracker crust to the creamy layer of peanut butter and chocolate-marshmallow topping.

SERVES
8 to 10

MAKES
1 9-inch pie

PREP
50 minutes

COOK
2 minutes

INGREDIENTS:
FOR THE CRUST:
6 tablespoons (3/4 stick) unsalted butter
12 full sheets graham crackers (6 1/2 ounces)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
FOR THE CHOCOLATE FILLING:
1 1/2 cups mini marshmallows (2 1/2 ounces)
1 cup cold heavy cream, divided
1/4 teaspoon kosher salt
1 cup semi-sweet chocolate chips (6 ounces)
1 tablespoon granulated sugar
FOR THE PEANUT BUTTER FILLING:
3/4 cup creamy peanut butter
4 ounces cream cheese
1/3 cup powdered sugar
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup cold heavy cream

INSTRUCTIONS:
MAKE THE CRUST:
Place 6 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH until just melted, about 40 seconds.
Break 12 full sheets graham crackers and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).
Add the butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses. Reserve 1/4 cup for garnish.
Transfer the remaining mixture to a standard 9-inch pie pan (not deep dish). Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the fillings.
START THE CHOCOLATE FILLING:
Place 1 1/2 cups mini marshmallows, 1/4 cup of the heavy cream, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are mostly melted, about 1 minute total.
Immediately add 1 cup semi-sweet chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool until barely warm to the touch, 20 to 30 minutes.
MAKE THE PEANUT BUTTER FILLING:
Wash and dry the food processor. Place 3/4 cup creamy peanut butter, 4 ounces cream cheese, 1/3 cup powdered sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt in the food processor. Process until well combined, about 1 minute.
Add 3/4 cup cold heavy cream and process until smooth and thick, 30 to 45 seconds. Be careful not to overprocess, as it can cause the fat to separate and appear curdled. Transfer 3/4 cup to a quart-size zip-top bag or pastry bag fitted with a star pastry tip and reserve for garnish. Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.
FINISH THE CHOCOLATE FILLING:
Place the remaining 3/4 cup cold heavy cream and 1 tablespoon granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes. Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to lighten the mixture. Add the remaining whipped cream and gently fold just until no streaks of cream remain.
Transfer the chocolate filling over the peanut butter filling and spread into an even layer. Pipe the reserved peanut butter filling decoratively around the border of the pie. Lightly sprinkle the reserved graham cracker crumbs around the edge of the peanut butter border. Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.
RECIPE NOTES
Make ahead: The crust can be made ahead, well wrapped, and refrigerated for up to 1 week or frozen for up to 3 months.

Storage: Leftover pie can be covered with plastic wrap and refrigerated for up to 5 days. While freezing may be a bigger concern for Costco’s 12-inch, 4 1/2-pound pie, you may still want to preserve a portion of this copycat pie for later. The good news is yes, you can freeze the pie for up to one month. Place the pie, uncovered, on a baking sheet and freeze until solid, then wrap in aluminum foil. To thaw, unwrap the pie and place in the refrigerator overnight.

As posted on THEKITCHN.COM