Tunnel of Fudge Cake

Cakes Desserts

Tunnel Cake  

 

 Seriously folks….seriously if you like chocolate cake then this is the perfect cake for you!  The hardest part about making this cake is letting it cool before drowning it in chocolate glaze.  I found this cake really easy to make and I had everything I needed on hand aside from the chocolate and the heavy cream.  I have made my fair share of chocolate cakes before but this one is by far my favorite.  It has a little bit of everything I love about chocolate cake and a molten lava of chocolate ganache on top.  I must say it is any chocolate lovers dream cake.

 

 

Tunnel of Fudge Cake
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To prepare the pan
  1. 1 tbsp. cocoa powder
  2. 1 tbsp. unsalted butter, melted
For the cake
  1. ½ cup boiling water
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Patriotic Popsicles

Desserts Popsicles Recipes

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Happy 4th of July!  In honor of the holiday I created a red, white and blue Popsicle.  These popsicles are not only incredibly adorable they are also healthy!  We will be enjoying these later while watching some fireworks!

A special Thank You to all those that serve our country.  

  Miranda

 

 

 

 

 

 

Patriotic Popsicles
Yields 10
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Prep Time
20 min
Cook Time
24 hr
Prep Time
20 min
Cook Time
24 hr
Ingredients
  1. 1 cup water
  2. 3/4 cups sugar
  3. 1 1/2 cups strawberries, hulled and quartered
  4. 1 cup blueberries
  5. 1 cup plain yogurt, I used greek
  6. 1 tbsp. honey
  7. 2 tsp. lemon juice, divided
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Lemon Crumb Bars

Desserts Recipes

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 We tend to invite our friends over for cookouts all through out the summer.  It seems that if we are not the ones hosting a cookout we are invited to one.  This has me constantly looking up new recipes to try.  Naturally, I look at some of my favorite blogs.  When I saw these on Annies-Eats I knew they would be going on my list of “Recipes To Try”, I was so eager to make them I just couldn’t wait until we were having guests over or invited somewhere so I broke and gave them a try.  They are so creamy and delicious and I can not wait to make then again!  Memorial Day is coming up and these would be the perfect dessert!  

 

Lemon Crumb Bars
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For the lemon filling
  1. 1 cup granulated sugar
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French Silk Pie

Desserts Pies & Tarts

I don’t watch a ton of TV these days, but every so often, I can catch a little Food Network on either Saturday or Sunday morning – notice I said either. Last Saturday was one of those “rare” occasions when I was able to catch some TV.  It was early, and The Pioneer Woman was on (I do so love her and her recipes), and she was making a French Silk Pie  When I watched her make this pie, I knew immediately I wanted to make it.  Gabe absolutely adores French Silk Pie!  The one thing that really intrigue me was that she used a graham cracker crust instead of a traditional pie crust.  I oohed and aahed over this!  The process is a little time consuming but, so worth it.   Besides, 20 minute to mix is really not that big a deal in the grand scheme of things.  I promise you will not miss the time one bit once you take that first bite!

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Homemade Basics: Graham Crackers

Cookies Homemade Basics Snacks

First, I have some big news!  I am designing my very own webpage!  I am super excited about this new adventure.  I know just a little about web design and when I say a little I mean the size of a gnat!  I am learning more and more as I go-which is pretty exciting.  I am hoping to have my new website up and running in February.  There is still a lot to be done but as the days go by and my knowledge grows it gets closer to completion!
Now on to these graham crackers!  I am not sure if you’ve noticed but I like to make as many things as possible from scratch.  I am starting a series titled “Homemade Basics” to categorize all the great things you can make as home instead of buying fro  the store.  I am very excited to share with you some of my favorite homemade basics over the next few weeks.  I have already shared some really easy and great homemade recipes: Homemade Flour Tortillas, Homemade Pie Crust, and My Favorite Pizza Dough just to name a few.  These graham crackers are so much better than store bought and so much cheaper!  I hope you enjoy these as much as we do.

Ingredients

2 cups plus 2 tbsp. All-Purpose Flour
1/2 cup Whole Wheat Flour
1 cup dark brown sugar, lightly packed
1 tsp. Baking Soda
7 tbsp. Unsalted Butter, Cut into cubes and frozen for at least 30 minutes
1/3 cup honey
5 tbsp. Milk
2 tbsp. Vanilla extract
Cinnamon sugar topping, optional
Directions
Combine the flours, brown sugar and baking soda in the bowl of a food processor.  Pulse until combined.  Add the butter and pulse on and off on low speed until the mix is the texture of course meal.  In a small bowl whisk together the milk, honey and vanilla.  Add the liquid to the dry mixture in the food processor and pulse on and off until a dough forms.  The dough will be very soft and sticky.  Turn the dough out onto a large piece of plastic wrap and shape into a rectangle shape.  Refrigerate the dough for up to 2 hours preferably overnight.  
To make the crackers:
Divide the dough in half and place one half back in the refrigerator.  Lightly flour your work surface.  Roll the dough out into a large rectangle about 1/8 inch thick.  You can use a pastry cutter, pizza cutter or cookie cutter to cut the dough into your desired shape.  I used a square cookie cutter with a fluted edge.  Place the crackers on a baking sheet lined with a silicone mat or parchment paper.  Chill in the refrigerator for 35-45 minutes or in the freezer for 15-20 minutes. 
Preheat the oven to 350 degrees.  You can pierce the cookies with a skewer.  I have done this with other batches but did not do this for the pictured crackers.  If desired, sprinkle the crackers with cinnamon sugar.  Bake for 15-20 minutes turning the pan 1/2 way through.  Let crackers cool for 4 minutes then transfer to a wire rack to cool completely.  Store crackers in a airtight container.
Recipe Source:
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White Chocolate Cherry Shortbread

Cookies Desserts

Cookie Swaps are in full swing right now!  I absolutely LOVE this time of year!  I signed-up for The Great Food Blogger Cookie Swap for next year!  When I saw this recipe in the December 2013 issue of Better Homes and Gardens, I knew I had to make them!  I have made shortbread only one other time and they did not turn out so good.  I was a little intimidated at first, luckily their website had a video tutorial I watched and that made me 100% more confident that I could make these and that they would be great! These cute little cookies are full of flavor and so festive!  I hope you try them soon!

Ingredients

1/2 cup maraschino cherries, finely chopped and drained
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 cup cold unsalted butter, cut into small cubes
12 oz. white chocolate baking squares, finely chopped
1/2 tsp. almond extract
2 tsp. shortening
Red Sanding sugar to decorate (optional)
 
Directions
 
Preheat oven to 325 degrees.  Spread the chopped cherries onto a paper towel to drain.
 
In a large bowl, combine flour and sugar.  Using a pastry blender, cut in the butter until mixture resembles fine crumbs.  Stir in the drained cherries and 4 ounces (2/3 cup) of the chopped chocolate.  Stir in the almond extract.  Turn the mixture out onto a working surface and knead until it forms a smooth ball.
Roll a tablespoon of the dough into a ball and place on a cookie sheet, lined with parchment paper.  Please each ball 2 inches apart.  Using the bottom of a drinking glass dipped in granulated sugar, flatten the balls into 1 1/2 inch rounds.
Bake for 10-12 minutes rotating the cookie sheet halfway through.  Cool for 1 minute on the cookie sheet.  Transfer cookies to a wire rack to cool completely.
In a double-boiler add remaining white chocolate and shortening. Stirring occasionally.  Heat over medium-low heat until melted and smooth.
Dip 1/2 of each cookie into the chocolate, allowing the excess to drip off.  If desired, roll the edge of the cookie in the red sanding sugar.  Place cookies on waxed paper until chocolate is set. 
 
To store the cookies:
Layer cookies between waxed paper in an airtight container.  Store at room temperature for up to 3 days or freeze for up to 3 months.
 
Recipe Source:
 
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