I had plans to make my own birthday cake this year just for kicks. I love buying cakes, but this year I really wanted to try and make my own. Make it a bit more special. Show myself how far my kitchen skills have come. There are so many delicious cake recipes out there, and it was hard to narrow it down. I knew I didn’t want funfetti. I’m not against sprinkles, but I don’t go out of my way to order them. I like cheesecake, but that just sounded a bit too heavy for me at the moment. So, I found a chocolate cake recipe and boy did I have plans for it.
However, as soon as I took the cake out of the oven, I just knew it wasn’t going to work. For whatever reason, the centers just didn’t rise right. I’ve been having some issues with my oven recently, so I just bought a thermometer to keep in there. I think it’s not heating to the temperate that I set it at. So, I took a taste, knew that the cake itself was alright, and changed my plans. It’s trifle time! I’ve actually never had a trifle before, but I’ve had things very similar. I knew all I had to do was break up the cake into square-ish pieces, pour some pudding on top of it, and repeat for a couple of layers.
Easy peasy…until I kept adding to it. Am I sorry? Heck no! This may have taken me much longer than I anticipated, but it is divine and the best birthday gift I could give myself. It’s like a Snickers bar in a trifle. There’s a layer of chocolate cake, a layer of peanut butter pudding (amazing just by itself!), a layer of peanuts and caramel, and then it starts all over again. I topped it all off with some dark chocolate ganache. I think it might be all I eat tomorrow!
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I bought some almond meal a looong time ago for some recipe I had seen on Pinterest and then never got around to making. Fast forward to now when I wanted to make a triple berry crisp that was gluten free. I don’t usually care if something contains gluten or not as I don’t have any allergies, but I do have quite a few friends who do need to watch for it. While things have gotten better for people who are sensitive to gluten, there’s still lots of room for gluten free recipes.
Normally I use flour for the crisp, but I was able to substitute the flour with the almond meal to make a gluten free version. Trust me on this, you won’t even miss the flour. This crisp is amazing and tastes just like the gluten version.
I used cherries, blueberries, and raspberries for the filling and then mixed them with some sugar and cinnamon. There is sugar in both the crust and the filling. I really think you need the sugar in the filling since the berries themselves do run on the tart side. And then I topped everything with vanilla ice cream because why not!
This would actually be a great dish to bring to any Fourth of July potlucks. It’s the perfect red, white, and blue dish. Especially if there’s some ice cream nearby.
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If you need something for a chocolate fix, this is the cookie you need! It is rich in chocolate without being overly sweet. Plus it has a peanut butter filling! These are like rich moist chocolate cake in cookie form. I used the same peanut butter that’s in these ginger snap peanut butter cups.
I love it when I get a bit of the creamy sweet peanut butter mixed with the rich chocolate cookie. It’s simply perfection. The hardest part is waiting for the batter to chill. The good (or bad depending on how you look at it) is that this only makes about a dozen cookies. If you’re making this for a party, you can easily double the recipe.
For the filling, you’ll want to make sure you don’t over fill the cookies. If there’s too much filling, it makes it a bit tricky to seal. To stuff them, you’ll want to roll a small bit of dough into a ball and then flatten it out. Take a small scoop of the peanut butter mixture, about a half a teaspoon, and place it in the center of the flattened out dough. Roll out another ball of dough, flatten it, and then pinch the ends of each side together. If you need to, once all the sides are closed, you can roll the sealed cookie into a ball like shape. These cookies will not rise or spread too much so whatever shape they are when you place them on the cookie sheet is what they’ll be after they’re cooked.
This might be the last chocolatey item that comes out of the kitchen for a while. It’s time for a break, but first…a little slice of heaven.Add a comment
There’s been a lot of chocolate going around lately. I’m not sure if you’ve noticed. For some reason, it’s just been a chocolate kind of month with little signs of slowing down. Between the chocolate and binge watching Elementary, it’s been a nice couple of weeks. Does anyone else watch this show? How awesome is Lucy Liu! She’s totally my role model and rocks it as Joan Watson. Jonny Lee Miller does make for a very impressive Sherlock, but it’s really all about Watson.
I decided to make this bark and snack on it while watching an episode. It was wonderful! I’ve now been taking it as an afternoon snack to work. It’s super easy and quite a bit cheaper than what you can get in the store. I will say that it goes fast, so maybe making it in smaller batches is best. I used Baker’s sweet German chocolate, which still seems a bit on the dark side, but you can use whatever chocolate you like best. I do recommend a better quality baking chocolate as it is one of the main ingredients and you will notice it. Do not use chocolate chips! They do not melt correctly due to stabilizers and will everything will just end up in a frustrating mess…trust me on this one.
Personally, I like dark chocolate better than sweet milk chocolate so I just melted the baking chocolate and poured it on top of the almonds and pretzels. I do suggest that you get roasted almonds for this bark as the salty-ness will help the flavors of the almonds pop against the chocolate background. I made this with unsalted raw almonds. Still good, but the pretzels were much more noticeable due to the salt.
Either way you can’t go wrong. It’s got chocolate, almonds, and pretzels…I mean who can resist that combination?Add a comment
I know that this isn’t really the season for ginger snaps, but for some reason they’ve been on my mind lately. I do associate ginger snaps with golf courses since we would always keep a jar full at the half way house (which is the stop between the 9th and 10th hole) when I worked on one. So in a way, it is ginger snap season.
The other day I wanted to buy a huge bag of peanut butter cups, but I do try my best to stay out of the candy isle. Since I mentioned it on a few different occasions, Bren suggested that I just make my own. Isn’t that why I have a food blog!?! Alright…challenge accepted and then I changed it. I got the ginger snaps cookies for a crust for some type of crust. However, as I got to thinking, I remember dipping the ginger snaps into peanut butter and it was glorious.
I took that memory and decided to turn it into these ginger snap peanut butter cups. The cookies give a nice firm base, the peanut butter filling is perfect (I could actually eat it with a spoon…not that I’ve done that or anything), and the dark chocolate topping brings it all together. If you love ginger snaps and peanut butter cups, these are right up your alley. If you don’t like ginger snaps, I hope you still give these a try. I think you’ll still enjoy these as the other flavors help to tone down the ginger. I definitely think there’ll be more ginger snaps in my future.
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