A Sweet Treat: {The Best Chocolate Cake (Ever)} by Robyn at Add a Pinch

Photo Credit: The Best Chocolate Cake (Ever) by Robyn @ Add a Pinch

I made this cake on Monday, and it definitely gets my vote for "the best chocolate cake ever." Yes, it truly is THAT good, and my family loved it!  If you're a fan of chocolate, I highly recommend this one! The recipe calls for espresso powder, which I couldn't find at my local grocery, so I substituted instant espresso coffee. It doesn't have a huge coffee flavor, but just a hint, and complements the cocoa very nicely. It's a fantastic cake, and very easy to make. It's a 10/10 in my book! Robyn has a lot of amazing recipes on her site, so be sure to check out her website at Add a Pinch.

Photo Credit: Robyn @ Add a Pinch

 

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup cocoa
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Chocolate Frosting
• 1½ cups butter (3 sticks)
• 1 cup cocoa
• 5 cups confectioner’s sugar
• ½ cup milk
• 2 teaspoons vanilla extract
• ½ teaspoon espresso powder

Instructions

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for 10 minutes.
7. Frost cake with Chocolate Frosting.
8. For the Chocolate Frosting:
9. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
10. Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
11. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
12. Add vanilla extract and espresso powder and combine well.
13. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

A Sweet Treat: {Monster Cookies} by the Pioneer Woman

Photo Credit: The Pioneer Woman

As much as I wish I was the kind of girl who made up her own baking recipes, and that I was oozing with creative baking talent . . . alas, I am not.  But . . . I'm a pretty good recipe follower, and I love to share when I've found a good one.  And this, my friends, is one tasty cookie!  It's called the Monster Cookie, and I discovered the recipe one Saturday morning while watching Ree cook up a batch of these on her Food Network show. 

Photo Credit: The Pioneer Woman

I followed the recipe to a tee (minus the pecans and I used unsalted butter), and I have to admit, I was a little leery about putting in 2 teaspoons of salt.  It seemed like it would be too much for my taste, and I was right.  That being said, the only adjustment I would make is to cut the salt down to 1 teaspoon, instead of 2.  And depending on whether you'd like a soft cookie, or a crisp cookie, just adjust your baking time accordingly.  My personal preference is a softer cookie, so I just didn't let them get too golden brown.  You probably already knew that, but I just thought I'd mention it.  ;-)

Instructions from the Pioneer Woman's Website

• 2 sticks (1/2 Pound) Butter (salted) Softened
• 1/2 cup White Sugar
• 1-1/2 cup Brown Sugar, Packed
• 2 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 teaspoons Kosher Salt
• 1-1/2 cup Oats (either Quick Or Regular)
• 1/2 cup M & M's (more To Taste)
• 1/2 cup Pecans, Chopped (more To Taste)
• 3/4 cups Chocolate Chips (milk Or Semi-sweet)
• 1/2 cup Peanut Butter Chips
• 2-1/4 cups Rice Krispies

Preparation Instructions

Preheat oven to 375 degrees.
Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.
Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you'd like, or more M & M's, more peanut butter chips or chocolate chips.
Add Rice Crispies at the very end, mixing until just combined. Do not overmix!
Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.
Serve with glasses of cold milk.

A Sweet Treat: {The Best Coffee Cake. Ever.} from The Pioneer Woman

Mmm, don't you just love a warm piece of coffee cake served with a cold glass of milk, or a hot cup of coffee?  This Pioneer Woman recipe has become a frequently requested item in our house, because no one can resist its buttery, cinnamon goodness!  It's takes a little bit of time to prepare, but with a name like The Best Coffee Cake. Ever., it's worth every minute!

Also, be sure to ignore the fact that it has 3 sticks of butter . . . it's all a part of the YUM FACTOR, which is not to be missed!

The Best Coffee Cake. Ever.  Recipe by The Pioneer Woman

• FOR THE CAKE:
• 1-1/2 stick Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-1/4 cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• _____
• FOR THE TOPPING:
• 1-1/2 stick Butter, Softened
• 3/4 cups Flour
• 1-1/2 cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

A Sweet Treat: {Bakerella's Dark Chocolate Chip Comfort Cookies}

Okay, so I don't come up with my own recipes.  Maybe someday I'll be able to do that, but for now, I'm happy to be a copy-catting, recipe follower.  :D  These are the lovely cookies that I made last night.  I found the recipe at Bakerella's website.  If you're a chocolate lover, you'll want to move these to the top of your list!  They're absolutely wonderful!  I highly recommend this recipe, and will definitely make again!  A five-star cookie, all the way.  Enjoy!

 

 

Photo Credit: Bakerella

Cookie Decorating Tutorial by Karen at {Karen's Cookies}

Well, I feel guilty that I haven't shared  much in the way of  "sweet treats" in quite awhile, so today I am going to share something that I found through my dear friend, Tina's, website Sugar Bean Bakers.  Tina has tons of great ideas to get you busy in the kitchen making delicious treats!  Check out her site -- she's creative and funny, and I really think you'll enjoy it!

Yesterday, she posted a link to a video from Karen's Cookies that shows a very special trick for mixing icing and filling pastry bags.  It's a GREAT idea, and I will definitely use this trick in the future!  Thank you to Karen at Karen's Cookies for this awesome tutorial!  I've been looking around Karen's website, and it looks like a site that I will be visiting often.  Thanks to Tina, for sharing this site!