FLOURLESS FALLEN CHOCOLATE CAKE

 Stunningly beautiful and ridiculously tasty? Get you a cake that can do both. This flourless chocolate cake is super chocolatey with the most amazing fudgy, yet light texture. DROOL. Plus this fallen chocolate cake only calls for 7 ingredients!

I’m a little ashamed to say this, but I can be pretty shallow when it comes to desserts. What can I say, I enjoy beautiful things. Sue me.

But what *really* gets me going is a dessert that tastes just as beautiful as it looks. That’s where this super chocolatey flourless chocolate cake comes in. It falls and crackles in the most lovely chocolatey way, and with the most tender texture that’s fudgy and light at all once. Plus it’s gluten free!

INGREDIENTS

8 ounces chocolate, roughly chopped

1/2 cup unsalted butter, cut into pieces

5 large eggs, separated

3/4 cup granulated sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

2 Tablespoons cocoa powder

INSTRUCTIONS

Preheat the oven to 325°F and generously butter a 9 inch springform pan with butter, then dust with cocoa powder. Set aside.

In a large microwave safe bowl combine the cubes of  butter and chopped chocolate. Place in the microwave in thirty second intervals, stirring well between each interval. Repeat until completely melted and no clumps of chocolate remain. Set aside to cool slightly.

While the chocolate cools, separate the egg whites from the yolks, placing the yolks in a separate bowl and the egg whites in the bowl of a stand mixer fit with the whisk attachment.

Beat the egg whites on medium speed, gradually increasing to high as you stream in granulated sugar to aerate the egg whites. Continue beating on high until medium stiff peaks form.

While the egg whites are beating, add the yolks one at time into the chocolate and butter mixture, whisking in between each addition. Add the vanilla, salt, and cocoa powder, whisk to combine.

Gradually incorporate the whipped egg whites into the chocolate mixture by dropping large spoonfuls at a time into the chocolate mixture and folding to combine. Mix until combined and no streaks of egg whites or cocoa powder remain. Do not over mix.

Spoon the batter into the prepared pan, using the back of a spoon or a rubber spatula to spread into an even layer.

Bake at 325°F for 45 to 50 minutes or until a knife inserted into the middle comes out clean and the edges of the cake start to pull away from the sides of the pan.

Allow to cool completely before removing from the springform pan and serving with whipped cream, raspberries or powdered sugar! Enjoy!

RED WINE CHOCOLATE CAKE

 Use up that leftover red wine with this super fudgy bold chocolate layer cake. This red wine chocolate cake is frosted with a rich chocolate buttercream for the perfect grown up chocolate treat perfect for Valentine’s Day!

This recipe is in partnership with ALDI.

Happy almost Valentine’s Day, my loves! Valentine’s Day is one of my absolute favorite days because it’s totally acceptable to eat chocolate covered strawberries and brownies all day. I mean…a holiday all about chocolate and love? What’s not to like? And this year we’ll be celebrating it with this seriously tasty red wine chocolate cake. It’s bold, it’s fudgy, it’s chocolatey and it’s super easy to make.

INGREDIENTS

For The Red Wine Chocolate Cake

1 ½ cups Baker’s Corner Granulated Sugar

½ cup Baker’s Corner Baking Cocoa

1 ⅓ cups Baker’s Corner All Purpose Flour

1 teaspoon baking soda

1 ¼ teaspoons baking powder

½ teaspoon salt

½ cup vegetable oil

2 eggs, beaten

2 teaspoons vanilla extract

1 cup Intermingle Red Wine Blend

For The Frosting

½ cup unsalted butter, room temperature

⅓ cup Baker’s Corner Baking Cocoa

1 ½ cups powdered sugar

1 teaspoon vanilla extract

2 – 3 Tablespoons Intermingle Red Wine Blend

¼ teaspoon salt

INSTRUCTIONS

Preheat the oven to 350°F and line two 6-inch cake pans with parchment paper on the bottom. Grease the sides.

In a large mixing bowl combine the Baker’s Corner Granulated Sugar, cocoa powder, all purpose flour, baking soda, baking powder and salt. Whisk to combine.

Make a well in the center and add the vegetable oil, vanilla extract, eggs, and red wine. Whisk until the batter is smooth and no lumps of flour remain.

Divide the batter evenly between the two pans and bake for 30 minutes or until a knife inserted into the middle comes out mostly clean. Allow the cakes to cool for 10 minutes before removing from the pans and transferring to a wire rack to cool completely before frosting.

While the cakes cool, combine the butter, cocoa powder, powdered sugar, salt, Intermingle Red Wine Blend, and vanilla in a stand mixer fit with the paddle attachment. Beat on low, gradually increasing the speed to high. Mix until fluffy and no streaks of cocoa powder combine.

Once the cakes are cool, place one layer on a cake stand, spread about half of the buttercream in the middle of the cake. Place the next layer on top of the cake and use an offset spatula to frost the outside of the cake, scraping off any excess frosting. Serve with red wine (obviously). Enjoy!

EASY MONGOLIAN BEEF

 One of my favorite stir fry meals is crispy Mongolian Beef. It’s one of those unique dishes I get a craving for now and then. And no other beef recipe can satisfy.

This recipe for Mongolian Beef is amazingly simple and uses few ingredients. And it really takes advantage of the special properties of a cast-iron skillet.

For this recipe, I will help you determine what cut of beef you should use. And help you out with some useful tips about how to cook with and maintain your remarkable cast iron pan.

Ingredients

1 lb. flat iron steak (thinly sliced against the grain)

1/4 cup coconut oil, avocado oil or other oil of your choice

3-4 green onions (cut into 1-inch slices)

Marinade:

2 cloves garlic (minced)

1 tsp ginger (grated)

1/4 cup coconut aminos or low sodium soy sauce

Instructions

Cut the Flat Iron Steak into very thin slices against the grain

Place the meat in a zip lock bag or a bowl. Add the coconut aminos, ginger and garlic. Marinate for 1 hour in the refrigerator.

When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.

Pour the coconut oil in a large wok or cast iron skillet and heat it until it's almost smoking. Oil should be hot so you can get the nice crispy edges on the beef.

Carefully add the beef to the very hot oil and keep stir frying over a high heat. Taking care not to burn it. Normally this takes just 1-3 minutes. When the last batch of meat is in. Add the green onions and cook for the last 30 -45 seconds.

Remove the meat to a serving plate.

If you would like more sauce to serve with the meat quickly cook the remaining marinade for just a minute or two in your wok or skillet. We do this and serve it over rice and steamed veggies.

CAKE MIX TRUFFLES WITH M&MS

 Cake mix truffles are easy to make treats that don’t have exotic ingredients, making them the perfect dessert or sweet snack for everyone in the family. These cake mix truffles are so good, so easy, and so satisfying for everyone at any gathering that you’ll want to keep them in heavy rotation when it’s time to do some baking.

The thing that makes this recipe so great is how universal it is. There are some recipes that just don’t work outside of a certain time of the year or holiday season. For example, candy cane-based treats make the most sense around Christmas time, while ice cream-based desserts are best reserved for the warm months.

Ingredients

8 oz. cream cheese

1 box yellow cake mix

1/2 cup powdered sugar

36 M&Ms

Instructions

With a mixer, beat cream cheese until fluffy.

Add dry cake mix and whip until uniform.

Form dough into 1-inch balls and place them on a baking sheet.

Refrigerate for 1 hour.

Roll balls in powdered sugar and press an M&M in the center.

HOT COCOA BOMBS WITH A MINTY TWIST

 Hot cocoa bombs are all the rage, and it’s easy to see why. After all, there’s nothing better than a nice, steaming cup of hot cocoa on a cold winter day. While the frigid wind blows, you’re all snug in your toasty home drinking a cup of equally toasty chocolate goodness, safe from the falling temperatures and icy wind outside.

There’s really nothing quite as cozy as hot cocoa. In fact, the only thing better than hot cocoa is homemade hot cocoa bombs. Not only do they make a delicious mug of liquid Heaven, but they are also little works of art, to boot.

Our hot cocoa bombs have a delicious minty twist because we use Andes Mints in the recipe. It adds both an extra level of richness to the hot cocoa as well as an unexpected minty kick that goes perfectly with the chocolate.

Ingredients

12 Ounces of  Melting Chocolate – Chips or Almond Bark

2 packets of Hot Cocoa Mix – about 1 heaping teaspoon in each Cocoa bomb

1 cup of Mini Marshmallows – about 5 to each Cocoa Bomb

One package of  Andes Mint Chocolates  – 1 crumbled Andes Mint in each Cocoa Bomb – Andes Mints to decorate the tops

6 cups of Hot Milk

1 set of Silicone Molds

Melted White Chocolate to drizzle on top

Mint Green Food Coloring Gel

Instructions

Place the Chocolate in a Microwave safe bowl, and melt until smooth and creamy.

Stir well, and spoon or ladle into the molds, making sure to coat the inside of the molds.

Pour excess chocolate back into the bowl, and place the molds in the refrigerator, and let harden for 15 minutes

Remove molds from refrigerator, and carefully remove chocolate from molds, placing 6 half balls in a row on a cookie sheet.   These will be the bottom parts, or half of the Cocoa bombs. 

Heat a non stick Skillet, on low, and place one half ball with the open side down, melting just the edges for a few seconds, remove, place on a cookie sheet, and fill the Ball with the powdered Cocoa, 

Crumbled Andes Mint, and mini Marshmallows.  Repeat, until all 6 Balls are done.

Place the other half of the Chocolate balls in the skillet, with the open side down, and melt just the edges of the ball. 

Remove from the Skillet, and immediately place on one of the chocolate balls, filled with the cocoa, etc., making the top of the ball/bomb.

 Hold in place a few seconds to make sure the top and bottom are melted together.

When all the Cocoa Bombs have been filled, and melted together, place them in the refrigerator for 30 minutes, until chocolate is completely set.

 Remove from the Refrigerator, and sit the cookie sheet on the counter.

Place White Chocolate in a microwave safe bowl, and microwave at 15 second intervals until the chocolate melts.  Add the Mint Green Food Coloring Gel, and stir well. 

Place the melted chocolate in a Pastry bag, and pipe the White Chocolate over the Cocoa Bombs and sprinkle with Crumbled Andes Mints, placing one mint on the top.

 Place one Hot Cocoa Bomb in the bottom of a large mug, and pour heated milk over the top.   Cocoa Bomb will melt and bubble, and marshmallows will float to the top.  Stir the powdered cocoa, and Enjoy!

CHOCOLATE PEANUT BUTTER CAKE RECIPE

 You will love this Chocolate Peanut Butter Cake Recipe! It’s the perfect combination of creamy peanut butter filling rich chocolate cake topped with chocolate ganache.

Chocolate Peanut Putter Butter Recipe is the perfect cake for the chocolate and peanut butter lover like myself. This easy cake has become our go to for birthday’s and almost any other special occasion.  

Yes we have plenty of chocolate and peanut butter lovers in the family. But this cake would be a hit even if they weren’t your first choice.

Ingredients

Chocolate Cake

3/4 cup butter, soft

3 eggs

2 cups flour

2 cups sugar

3/4 cups cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp salt

1/4 tsp baking powder

1/2 tsp vanilla

1 cup milk

1 cup buttermilk

2 tsp vegetable oil

1/2 small pkg instant chocolate pudding mix

Peanut Butter Frosting

1 cup creamy peanut butter

2 sticks butter, room temp

3 cups powdered sugar

1/2 tsp vanilla

Chocolate Ganache

1 1/2 cups chocolate chips

1 cup heavy whipping cream

Instructions

FOR THE CAKE

In mixer, cream butter and sugar together

Add eggs 1 at a time. Beat in vanilla

Combine all the dry ingredients in a separate bowl (including pudding mix)

Add dry mix to the mixing bowl alternating with the milk and buttermilk.

Add the vegetable oil and mix until well combined and not lumpy

Pour into greased/floured cake pans (2 ) 8in

Bake at 350 for about 20-25 mins until toothpick comes out clean.

Let cool 10 minutes before removing from pan

FOR THE PEANUT BUTTER FILLING

In mixer combine room temperature butter and peanut butter and beat until fluffy

Beat in vanilla and add in powdered sugar a little at a time

Mix until the frosting is smooth and fluffy

Spread over bottom layer of cake

Top frosting with the 2nd cake

FOR THE GANACHE

In a small saucepan, heat heavy whipping cream until just before it boils

Pour chocolate chips into a separate bowl

Add hot heavy whipping cream to chocolate chips and whisk until smooth consistency

Let cool for a few minutes and pour over cake starting in the center and letting in spill over the sides of the cake

Leave plain or top the cake with chopped peanut butter cups, peanut butter chips, chocolate chips, chocolate curls ect.

Easy Sugar Free Keto Peanut Butter Fudge

 There aren’t many flavors better than peanut butter and chocolate. In this sugar free keto peanut butter fudge, the two have been perfectly married together so that YOU can live happily ever after!

This isn’t the first time we’ve used these two ingredients to make a delicious treat! If you don’t believe me, check out our Low Carb Double Stuffed Peanut Butter Cups! 

Not only does this sugar free fudge taste great, but it also has the best texture!

Ingredients

1 cup Heavy Whipping Cream

2 tbsp Unsalted butter

⅓ cup Lakanto Powdered Sweetener

1 tsp Vanilla extract

½ cup Natural peanut butter

⅓ cup Lily’s baking chips

Instructions

Heat the heavy whipping cream and 2 tbsp of butter in a pot over medium high heat. 

Whisk in Lakanto's powdered monkfruit until well combined and bring the mixture to a low boil. 

Stir continuously and add in 1 tsp of vanilla extract. Continue to cook the mixture down over medium heat until it thickens and begins to turn a bit light brown in color. 

Once thickened, remove the mixture from heat and whisk in the peanut butter until smooth and creamy. 

Pour the mixture into a parchment lined loaf or other small pan. 

Wait for the mixture to cool for a few minutes, then sprinkle ⅓ cup of Lily’s baking chips across the surface of the fudge. 

Place the fudge into the freezer for 1 hour, then chill in the fridge for at least 2 hours.

Slice the fudge into 10 pieces and serve. Store remaining fudge in an airtight container in the freezer.