Chocolate Poke Cake From Scratch

This is very yummy! I am always afraid of making recipes I see on pinterest because I have been so excited about a recipe then it turns out tasting aweful. I try and read comments before making something but some times all there are are a bunch of comments saying it LOOKS good nothing stating that they tried it and it was good. This said lol it is a very good recipe. I did however have to change a couple of things with the pudding. I did not have corn starch so I used flour so if anyone runs in to tha problem they can use 1tbl of cornstarch=3 tbl of flour. And I ran out of cocoa so had to use part cocoa and part chocolate cooking bar. It probably would have been better if I was able to follow the recipe exactly but it still turned out great! Also, I did not let it sit for 4 hours. For one, I don’t like cold cake and for two I am not that patient lol. I ate a piece after about a hour of it being in the fridge so it was still a little warm and gooey.

Recipe >> Chocolate Poke Cake From Scratch @ spendwithpennies.com

Peanut Butter, Oatmeal Breakfast Bars

I make these bars all the time. I am obsessed. It’s been about 3 years since I started making them and I still love them, I can eat the whole batch by myself and have eaten nothing else all day. My kids love these too! Recently I started using the powder peanut butter and yesterday I made these using it. They are not the same. They are alright, better cold, but I was hoping maybe you had a better ratio for me. It saves about 100 calories per serving (I get about 12 bars per batch). They came out more cake like which was fine, but were lacking in the flavor department. I should add that I usually omit the raisins and opt for milk chocolate chips but I use less.

Recipe >> Peanut Butter, Oatmeal Breakfast Bars @ numstheword.com

Rolo Chocolate Chip Blondies

I bought a bag of Rolo Candies on Easter Clearance and decided I wanted to make a dessert with them. I found a Rolo blondies recipe and decided to try something like that.

Oh.my. These Rolo Chocolate Chip Blondies were good! They are very sweet, but yet I could still eat a giant square (or two). My little boys had a great time unwrapping the candies and then throwing them into the pan – hence why they are so randomly placed in the baking pan! Once it’s baked, it doesn’t really matter :) Having them help unwrap all those little candies helped me a lot, and then they felt like they were helping mommy.

So next time you pick up a bag of clearance Rolo Candies, give these Rolo Chocolate Chip Blondies bars a try – they are yummy! Have a glass of milk ready

Recipe >> Rolo Chocolate Chip Blondies @ averiecooks.com

11 Blissful buttercream frosting combinations (INFOGRAPHIC)

Crown your cakes with a glorious homemade buttercream frosting

Buttercream frosting is one of the best toppers for cakes and cupcakes, and even better to lick from the spatula. The flavor possibilities are limitless, and it's so simple to make.

All you need is unsalted butter, powdered sugar and a hand or stand mixer. Then add your favorite flavorings to make it extra special. It's so versatile and so easy you'll wonder why you ever started buying frosting in a container in the first place. Just try one of these flavorful combinations.
How to make buttercream frosting

Beat room-temperature unsalted butter with any extracts until it's fluffy (2 – 4 minutes), then add any other flavorings and the powdered sugar a little at a time. To thin, add corn syrup. To thicken, add more powdered sugar. Top with garnishes after the cake or cupcake is frosted.

Homemade Gourmet Chocolate

Learn how to make easy homemade gourmet chocolate with any fillings you like. Pack them in a fancy box and they would work great as a homemade gift too!

Ingredients:

•     2 cups melted chocolate (your choice of dark, milk or white)
•     2 cups of add-ins (see note below)
•     Paintbrush
•     Ice cube tray

Read More >> Homemade gourmet chocolate @ cakewhiz.com

APPLE COOKIES

This was pretty good. I only used half the sugar because I added a cinnamon spice drizzle on top, which made it just sweet enough. I only used 4 Tbls. of butter instead of 1/2 cup shortening. I also added 1 tsp. cinnamon powder as suggested by another member. I think I would double the apple next time because I really couldn't taste any. The batter is very dry until the apples are added, then it becomes more like a drop batter. I used parchment instead of a greased cookie sheet and it worked fine.

Get the recipe here >> APPLE COOKIES @ rachelschultz.com

Hawaiian Chicken Kebabs

I made this for a Hawaiian-themed bbq. I read through many of the other reviews & found them very helpful. I gathered together the most pertinent info & the dish turned out wonderful! Here are the changes I made to make the dish 5*'s. I used rice vinegar instead of sherry. Rice vinegar makes chicken tender. I used fresh ginger & garlic. Triple when using fresh herbs. I added fresh mushrooms. You could add other veggies too. As another reviewer pointed out, it is safer to separate the chicken & veggies. After marinating several hours, I skewered the chicken and vegetables separately as they are done at different times. I soaked the skewers in water to keep them from burning. After I skewered the chicken and vegetables I used the left over marinade from the vegetables, like other reviewers suggested, heated it on the stove until boiling & added 2T of cornstarch dissolved in a 1/4 -1/3 of water to make a basting sauce which I applied during the last few minutes of grilling. The dish was a hit! Everyone loved it! The basting sauce was worth the extra few minutes. It really topped it off. Yes, I would make it again! It was worth the time, which really wasn't much. What was time consuming for me was deciding what to make, reading the reviews & putting it all together. I wrote this review hoping to condense all the reviews I read for other viewers so they don't have to go through all the time & trouble I did.

Recipe >> Hawaiian Chicken Kebabs @ cookingclassy.com

Cream Cheese Lemonade Pie

Made this twice once with great resluts, once not so great. I used limeade both times but the second time I bought low fat Cool Whip by mistake and ended up with a runny mess that didn't set up. So I ended up freezing the pie which ended up tasting as great as my first try. Good thing that I made it the day before I was serving it. I also added some crushed pretzels to the graham cracker crust I made hoping for a Margarita type pie. That was a nice chang.. So refreshing and delicious!

Recipe >> Cream Cheese Lemonade Pie @ greatgrubdelicioustreats.com

Oreo Cheesecake Chocolate Cake

I’ve made this cake twice both times I had alittle bit of trouble with the filling. I put the cheesecake filling on the first layer and when I added the second cake on top it pretty much squished the filling out and over the cake. So the second time I made it I decided not to put all the filling in the center instead save some for the top which was a little bit better. Now about the ganache, I poured a bunch on the cake and had to stop because it was way too much and was dripping off my cake stand. Had quite a bit left over and had to just throw it away. However, it did not come out pretty, everyone loved it and my mom always request me to make it.
 

Recipe >> Oreo Cheesecake Chocolate Cake @ omgchocolatedesserts.com

Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust

Just made this for the first time. I’ve not eaten an actual piece but I cleaned the forms and this is simply fabulous. I made an 8inch round and a 4 inch and it was perfect. The 8″ is for a birthday party today. My husband has my daughter out of town so I intend to freeze the 4″ for him for father’s day. The only change I made was to the drizzle. I mixed 3/4 cup chocolate chips and 1/4 cup peanut chips. There was so much drizzle and it tasted so good with the form left overs that I ended up covering the top of the cake with a chocolate layer. Not sure how it will cut but I know it will taste heavenly. I used my oven on convection and my top was not at all overly browned. It was absolutely perfect!

Recipe >> Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust @ hugsandcookiesxoxo.com

Irish Cream Chocolate Brownie

I just made these for my co-workers for tomorrow and it’s driving me crazy that I can’t cut into them to sample. The batter was delicious, as was the frosting. I can only assume the end product is delicious as well! Only thing I’m worried about is that my temperamental (no pun intended) oven yielded firm results at only 28 minutes…hope I didn’t dry them out! :D

Recipe >> Irish Cream Chocolate Brownie @ wonkywonderful.com

Chocolate Chip Cookie Dough Brownie Bombs

I made these last night but put my own spin on them I dip them in dark chocolate instead of the chocolate bark and I put walnuts in the brownies and instead of sprinkling the chips on top I rolled them in mini chocolate chips and pecans. those things are insane! I will be making them every time I go to a party now they were a hit! I’ve decided that next time before I roll them in the cons in chocolate chips I’m also gonna roll them in cracked sea salt…yummmmmm..

Recipe >> Chocolate Chip Cookie Dough Brownie Bombs @ thedomesticrebel.com

Peanut Butter-Chocolate Chip Pie

This would be lovely with a chocolate crust. You could easily substitute chocolate graham crackers or chocolate wafers.

JEP, this will keep about 3 days in the refrigerator. You can add a few more on to that if you freeze it. You can keep it frozen if you like. It’s a little softer if kept in the refrigerator, but it will still be fabulous coming out of the freezer.


Recipe >> Peanut Butter-Chocolate Chip Pie @ bakeorbreak.com

Chocolate Craving Cake

I tried this recipe 2 days ago as my little bundle of joy is now 6 months old…
It’s a brilliant recipe…family enjoyed it A LOT (although at first i was nervous with this experiment on such an occasion )…and my granny (who is not a fan of chocolate) helped herself for second serve…
People from workplace wanted the recipe as well…
This cake was SUPER HIT…

Recipe >> Chocolate Craving Cake @ iambaker.net

Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken

Made this last night and it was pretty good, but also a tad bland. I infused 3 cloves of chopped up garlic in the olive oil under low heat for about 20 minutes (I also used about 4 tablespoons of oil instead of just 2). I didn’t measure, but I’m sure I used about 2 teaspoons of lemon zest, and I ended up adding about 4 tablespoons lemon juice (instead of 2), and used about 1.5 cups of the parm cheese. I had to keep adding more of these ingredients because the lemon flavor just wasn’t coming through strong enough, and it always felt like it was missing something. It ended up being pretty tasty, but ricotta in itself is pretty bland, so adjustments are definitely needed in my opinion.

Recipe >> Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken @ cookingclassy.com

Lunch Lady Brownies

These are delicious. My butter probably wasn’t soft enough, but after 15 minutes it wasn’t quite warm enough to make the frosting smooth and melty like that. Or I went too heavy on the powdered sugar. Despite not being as pretty as yours, I will definitely make again. I’d like to try a dark cocoa powder too. These are lovely and milk chocolatey.

Recipe >> Lunch Lady Brownies @ life-in-the-lofthouse.com

Cannoli Poke Cake

I made this cake today and it was a huge hit! I read the comments about the frosting being runny, so I whipped mine a bit with the whip attachment on the mixer and it really helped. I used probably about 1/2 cup more powdered sugar and beat it for about 2 minutes. It set right up in the refrigerator in just about a held hour. Also, I made a 2 later cake instead of using a square pan and the frosting was perfect for spreading on the cake, not runny at all. I was also conserved about the sweetness with the sweetened condensed milk, so I mixed it with an equal portion of milk and used that to pour on the cake. My only regret is that I didn’t use more (used about 2 cups for 2 layers). Otherwise, this recipe was delicious! I could have probably eaten all of the frosting by itself! Will definitely be making this again.

Recipe >> Cannoli Poke Cake @ lifeloveandsugar.com

Homemade Turtles

I just made turtles last night and I tried two different methods with the pecans, the first was clumping the pecans into mounds as your recipe states.
The second method is to chop the nuts and cover a parchment lined cookie sheet with them. Pour the carmel on top of the nuts in circles the size you want your turtles to be and then cool (I cooled mine outside). When cool they easily come off the parchment & then can be topped or dipped. I found the second method to be faster & was able to make my turtles all the same size.

This is such a good idea for holiday gifts! I have to advise though, I made the recipe as written twice and both times it was a flop (using two different brands of caramel). The caramel is simply too loose, making it impossible to package them for gifts. It’s too loose to dip entirely even. I ended up melting my caramel in the microwave with no added liquid on the third try and that worked beautifully..

Recipe >> Homemade Turtles @ averiecooks.com

Lemon Drop Cake

Lemon Drop Cake

•     1 box Lemon Cake Mix (18 Ounce Box)
•     1-¼ cup Water
•     3 whole Eggs
•     ⅓ cups Vegetable Oil
•     ¼ cups Fresh Lemon Juice From One Large Lemon
•     1 cup Powdered Sugar
•     1 pound Tub Of Lemon Frosting

Preheat oven to 350F.

Make the lemon cake mix as directed on package by adding the water, eggs and vegetable oil.

Pour batter into a greased 9×13 inch pan. Bake until a toothpick comes out clean when inserted into center.

Normally I like to use 2 round cake pans, and that way I have 2 cute little round cakes, but please feel free to use the 9×13 pan instead. (Just check the bake time specified on the cake mix box for whatever size pan you use).

Now, while the cake is baking, take your fresh lemon, and squeeze enough juice to make 1/4 cup. Normally 1 large lemon does the trick, but I always buy 2 just in case. If I have half a lemon left over, I just use it for my ice tea or in my water glass.

Mix the fresh lemon juice with 1 cup of powdered sugar. Use a fork and mix mix mix it really well. You will have to be sure to mash up the little clumps of powdered sugar.

When cake is finished, take it out of the oven and let it sit for 15 minutes. When the time is up, gently poke some holes all over the cake with a fork. Don’t go too crazy, just a couple here and there will do. No need to aerate the entire thing.

Spread the lemon glaze goodness around with the back of your spoon. Now place the cake in the refrigerator for 2 hours.

Now is the time you can go read your email or do a load of laundry.

Once the glazed cake is nicely chilled, now is the fun part. My little frosting SECRET. Take your tub o’ frosting, take off the lid and the tin foil thingy. Pop the tub into the microwve for 20 seconds. Take out and stir it all up. It should be soft, and just barely pourable. Pour only 3/4 of the tub on the cake and use the back of your spoon to frost the cake. Do that “wrist twist” to make the nice little swirls.

Now, take the last of the frosting, there should be 1/4 left, and pop it back in the microwave for about 12 seconds. It should be nice and runny now. Take your spoon and stir it up.

Now stand over the cake and keep dipping the spoon in the runny frosting and drizzle swirls all over the top of the cake. It should have a 3-D look to it.

Soooo pretty. All this beauty from a regular old tub ‘ frosting!

Salted Caramel Frosting

Looks can be deceiving: This frosting may resemble plain old vanilla, but one bite proves it’s much more. The addition of dark, slightly bitter caramel and an extra pinch of salt lends sophistication. Top some Vanilla Bean Cupcakes with this for an adult take on a childhood favorite.

Game plan: We used this frosting immediately after making it and again after it had set up, and found we liked it better after it had cooled and hardened slightly. However, if you’re in a hurry, you can use it right away; the frosting just may not be as perky as you’d like.

This can be made ahead, tightly covered, and refrigerated—it will last up to 7 days. Let it come to room temperature before using. One batch will frost 24 cupcakes

Recipe >> Salted Caramel Frosting @ bloomingonbainbridge.com