About liz

Easy German Chocolate Cake Sundaes for Dad

by liz · Feb 4, 2021

My dad’s favorite cake has always been German chocolate cake. Early in this cake’s life, that meant using Samuel German’s baking chocolate to make a light-bodied chocolate layer cake, then adding coconut, caramel and pecan icing or glaze in between the layers and on top. You can see why he liked it so much!

When I was young and super picky, this was NOT my favorite cake to eat (no nuts or coconut for this little girl, thank you) and it wasn’t the easiest cake to make either. My dad sometimes received a leaning tower of cake mess, other times a whole new version of the cake without layers or coconut or nuts. One time, after apparently misreading the salt/sugar measurement—I accidentally switched the salt and sugar amounts—I dumped the entire thing into the creek behind our house. And for this, he should be thankful.

Today, I join my dad in loving German chocolate cake. And even though I now know how to make chocolate layer cakes, I really love to make these German Chocolate Cake Ice Cream Sundaes instead. It’s easy and satisfying and I don’t even have to turn on my oven! The ice cream even has little bites of chocolate cake in it (and if you can’t find the special German Chocolate Cake summertime flavor, any chocolate ice cream with brownie chunks will do). The flavor takes me right back to countless Father’s Days and birthdays for my dad, which I can now make taste richer and creamier.

Here’s to you dad!

German Chocolate Cake Ice Cream Sundaes

Ingredients:

1/2 cup Evaporated Milk
1/2 cup granulated sugar
1 large egg yolk, beaten
4 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
1/2 cup flaked coconut
6 scoops German Chocolate Cake Spectacular Ice Cream
1/3 cup whipped cream (optional)
6 maraschino cherries (optional)

Directions:

COMBINE evaporated milk, sugar, egg yolk and butter in a large saucepan. Cook over low heat, stirring constantly, for about 5 minutes or until thickened, as shown above.

Remove from heat; stir in vanilla extract, pecans and coconut. Pour into a bowl; cool to room temperature.

PLACE scoop of ice cream into each of 6 bowls; drizzle with topping. Garnish with whipped cream and cherries, if desired as shown above. Serve immediately.

Happy German Chocolate Cake Day & Early Father's Day

Author: Meals.com

Recipe type: Dessert

Prep time: 5 mins

Total time: 5 mins

Serves: 6 servings

My dad's favorite cake has always been German chocolate cake. Today, I join my dad in loving German chocolate cake. And even though I now know how to make chocolate layer cakes, I really love to make these German Chocolate Cake Ice Cream Sundaes instead. It's easy and satisfying and I don't even have to turn on my oven!

Ingredients

½ cup Evaporated Milk
½ cup granulated sugar
1 large egg yolk, beaten
4 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
½ cup toasted chopped pecans
½ cup flaked coconut
6 scoops German Chocolate Cake Spectacular Ice Cream
⅓ cup whipped cream (optional)
6 maraschino cherries (optional)

Instructions

COMBINE evaporated milk, sugar, egg yolk and butter in a large saucepan. Cook over low heat, stirring constantly, for about 5 minutes or until thickened. Remove from heat; stir in vanilla extract, pecans and coconut. Pour into a bowl; cool to room temperature.
PLACE scoop of ice cream into each of 6 bowls; drizzle with topping. Garnish with whipped cream and cherries, if desired. Serve immediately.

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Chocolate Heart Valentine: Raspberry Tart with Gluten-Free Crust

by liz · Feb 3, 2021

Valentine’s Day is coming, and I love Valentine’s Day—even when I have no Valentine. This year, I have a houseful of friends who deserve some love-in-a-baked-form from me. This raspberry tart with gluten free pie crust fits the occasion perfectly!

I’ve been researching and cooking healthier foods for a long time, and lately have been reading more about an anti-inflammatory diet. So, I decided to make the pie crust from scratch, using quinoa flour. This flour has less carbohydrates and more protein than wheat flour, plus tons of vitamins and minerals (bonus for iron) and is gluten free.

Most quinoa-flour bakers recommend using only 25% gluten free flour in breads and baked goods, but since this was going to be a press pie crust (who wants to roll out dough when you can press it into cute heart-shaped pans?) I used 100% quinoa flour. And I wanted to see if a gluten free pie crust would work with this chocolate raspberry tart.

Using an easy, basic pie crust recipe from Simply Recipes, I cut the recipe in half since this is a tart (it only needs 1 crust, not 2). After forming the dough into a ball, instead of refrigerating, I divided it into 4 equal parts and simply pressed into 4 small heart pans (these happen to be disposable paper pans). The rest of the tart is fast and easy and oh so pretty.

It came out delicious! The gluten free pie crust with quinoa flour was the perfect base for the sweet rich chocolate and red tart berries. And I got to give away some love.

Raspberry Chocolate Tart with optional gluten-free crust

Adapted from VeryBestBaking.com

Get easy pie crust recipe here (just sub quinoa flour or almost flour as suggested in the recipe).

Ingredients for 8 servings:

1 refrigerated pie crust, softened as directed on package (or use gluten free pie crust directions above)
1 cup (6 oz.) Semi-Sweet Chocolate or Dark Chocolate Morsels
2/3 cup Sweetened Condensed Milk
2 teaspoons vanilla extract
2 cups raspberries, rinsed and dried
1 teaspoon powdered sugar

Directions:

PREHEAT oven to 425° F.

PLACE pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.

BAKE for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.

MICROWAVE morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10-second intervals, stirring just until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.

ARRANGE raspberries over chocolate; sprinkle with powdered sugar.

Raspberry Tart with Gluten-Free Crust

Author: Adapted from VeryBestBaking.com

Recipe type: Dessert

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 8

Ingredients

1 refrigerated pie crust, softened as directed on package (or use gluten free pie crust directions above)
1 cup (6 oz.) Semi-Sweet Chocolate or Dark Chocolate Morsels
⅔ cup Sweetened Condensed Milk
2 teaspoons vanilla extract
2 cups raspberries, rinsed and dried
1 teaspoon powdered sugar

Instructions

PREHEAT oven to 425° F.
PLACE pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under ½ inch; flute. Prick pastry with tines of fork.
BAKE for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.
MICROWAVE morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10-second intervals, stirring just until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.
ARRANGE raspberries over chocolate; sprinkle with powdered sugar.

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Hot Chocolate (Cocoa) with Ancho Chile

by liz · Feb 2, 2021

Today is National Hot Chocolate Day! A small holiday I know, but since I love chocolate and the nights are cold, I wanted to celebrate.

I found this recipe for Hot Cocoa + Pumpkin, and it gave me an idea for adding something a little spicier: ancho chiles. Ancho chiles are dried poblano peppers and are very common in Mexican cuisine, and I easily found whole ancho chiles in my local Hispanic market. Ancho chiles are not hot, but give food a fuller, slightly peppery flavor with a hint of smoky sweetness.

To infuse the chiles, chop one large chile and place in a sauce pan. Pour 1 cup of boiling water over the chiles and cover with lid. Let chiles steep for 5 minutes, then pour through a sieve into a mug. Add hot chocolate mix and 1 tablespoon (or more) half and half.

Infusing hot chocolate with ancho chiles was easy! This combination of chocolate and spice would also be great with the addition of coffee (for the morning) or pumpkin (for extra fiber and nutrients). I’m also thinking it would make a sweet-and-spicy, cold-weather treat for my Valentine…steeping and steaming my way into his heart.

Links:

Hot Cocoa + Pumpkin recipe
Nestlé Hot Chocolate

Related hot chocolate recipes:

Green Tea Hot Cocoa

Fresh Mint-Infused Hot Cocoa

First-time Chocolate Soufflé for a First-time Valentine

by liz · Feb 1, 2021

Helping in the Nestlé Kitchens gets me big benefits: lots of recipes that need tasting plus I get to watch Chris cook (her tips are even better live!) and what better month than February, a chocoholic’s dreama chocoholic’s dream.

After tasting Chris’ Make-Ahead Chocolate Soufflés and hearing how easy it was, I decided to attempt my very first soufflé. And, I had just the Valentine to impress; this would be our first Feb 14 together.

I used a recipe for two servings (omitting the Treasure). The ingredient list was short, the instructions looked easy and watching Chris’ video below made me feel really confident.

I love to cook – but I don’t bake a lot – so halfway through I realized I didn’t have a mixer! I had to beat the egg whites by hand; they didn’t form stiff peaks so I was afraid the soufflés wouldn’t rise. With only a few minutes to spare, I pulled them from the oven and ran to meet my date.

They were delicious. Perfectly baked on top, so rich and just a tiny bit gooey in the middle. They didn’t rise as much as the photo, but they peeked over the top which was pretty darn good for a first try. My date was sufficiently impressed. It helps to walk in smelling like warm chocolate soufflé. 🙂

The next day, I made it for my girlfriends and doubled the recipe. It was so easy I did it from memory!

Links:

Rich Chocolate Buttermilk Layer Cake Recipe

by liz · Jan 27, 2021

Buttermilk is beloved in recipes for its ability to make rich, moist cakes and this Rich Chocolate Buttermilk Layer Cake is one of my favorite cake recipes ever. It’s easier to make a layer cake than I ever thought, and it’s really impressive — great to make for friends’ birthdays! It’s also a perfect way to use up all your family’s leftover Halloween candy.

You can also change up the frosting/crushed candy combo however you like. Here are some ideas:

Reese’s candies + peanut butter frosting
Thin mint cookies + vanilla frosting
Almond cookies + dulce de leche caramel frosting

The possibilities are endless! And don’t forget to get my delectable peanut butter frosting recipe here!

Rich Chocolate Buttermilk Layer Cake

Recipe by Butterfinger

Ingredients:

3/4 cup Baking Cocoa, plus extra for coating pans
2 1/4 cups cake flour
2 teaspoons baking soda
1 teaspoon fine salt
1 1/4 cups buttermilk, at room temperature
1/2 cup brewed coffee or water
2 teaspoons vanilla extract
1 cup unsalted butter, at room temperature
2 cups superfine sugar
4 large eggs, at room temperature
2 to 3 containers (16 ounces each) prepared chocolate frosting or about 3 3/4 to 5 1/2 cups homemade (try it with this delicious peanut butter frosting)
2 to 3 candy bars, finely chopped (it’s great with Butterfinger!)

Directions:

PREHEAT oven to 350° F. Grease bottoms of three 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.

SIFT flour, ¾ cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.

BEAT butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely.

TO ASSEMBLE: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won’t slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about a quarter of the chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with another quarter of the chopped candy bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the “crumb coat”; it doesn’t have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press remaining chopped candy around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.

Rich Chocolate Buttermilk Layer Cake

Author: Butterfinger

Recipe type: Dessert

Cuisine: American

Prep time: 30 mins

Cook time: 25 mins

Total time: 55 mins

Serves: 12 servings

Buttermilk is beloved in recipes for its ability to make rich, moist cakes and this Chocolate Buttermilk Layer Cake is one of my favorite cake recipes ever.

Ingredients

¾ cup Baking Cocoa, plus extra for coating pans
2¼ cups cake flour
2 teaspoons baking soda
1 teaspoon fine salt
1¼ cups buttermilk, at room temperature
½ cup brewed coffee or water
2 teaspoons vanilla extract
1 cup unsalted butter, at room temperature
2 cups superfine sugar
4 large eggs, at room temperature
2 to 3 containers (16 ounces each) prepared chocolate frosting or about 3¾ to 5½ cups homemade
2 to 3 Candy Bars, finely chopped

Instructions

PREHEAT oven to 350° F. Grease bottoms of three 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.
SIFT flour, ¾ cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.
BEAT butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely.
TO ASSEMBLE: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won’t slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about a quarter of the chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with another quarter of the chopped candy bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press remaining chopped candy around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.

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Luscious Peanut Butter Frosting & Filling Recipe

by liz · Jan 25, 2021

If you’ve ever made a chocolate cake, or even a chocolate triple-layer cake, without adding peanut butter frosting (or filling between the layers), you haven’t lived.

Much like the famous candy that marries chocolate and peanut butter so well, this frosting pairs just as exceptionally with chocolate cake. So here you go…and you’re welcome.

Peanut Butter Frosting

Ingredients:

1 1/2 C.s heavy whipping cream
1/4 C. granulated sugar
8 ounces cream cheese, softened
1 C. creamy peanut butter
1 C. powdered sugar, sifted

Directions:

In medium mixer bowl, beat heavy cream and granulated sugar on medium-high speed until stiff peaks form; set aside. In large mixer bowl, beat cream cheese, peanut butter and powdered sugar on medium speed until smooth and creamy. Reduce mixer speed to low and add the whipped cream, beating until just blended.

Luscious Peanut Butter Frosting & Filling

Author: Liz Dodder

Recipe type: Dessert

Prep time: 10 mins

Total time: 10 mins

Just as the famous chocolate/peanut butter candy professes, this peanut butter frosting was meant for chocolate cake.

Ingredients

1½ C.s heavy whipping cream
¼ C. granulated sugar
8 ounces cream cheese, softened
1 C. creamy peanut butter
1 C. powdered sugar, sifted

Instructions

In medium mixer bowl, beat heavy cream and granulated sugar on medium-high speed until stiff peaks form; set aside. In large mixer bowl, beat cream cheese, peanut butter and powdered sugar on medium speed until smooth and creamy. Reduce mixer speed to low and add the whipped cream, beating until just blended.

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Guaranteed Chocolate Craving: Oh Henry! Baby Cakes

by liz · Jan 25, 2021

When I used to help out in a national food company test kitchen, my favorite task was helping back submissions for various recipe contests. And, then help judge them! This amazing entry was a perfect chocolate/peanut butter/cream cheese combination! This was a spectacularly delicious day in the test kitchen.

Believe me, this decision was tough! This Oh Henry! Baby Cakes recipe came in at a very close second. This is also a great recipe for using up that Halloween candy — just sub any type of candy bar! I was lucky enough to get the assignment to make these little baby cheesecakes, and they are now one of my favorite things I’ve ever baked. Congratulations to Dawn Myers Moore from Youngsville, PA for her delectable combination of vanilla cookies, chocolate, peanut butter, cream cheese, cream and Oh Henry! candy. It’s so easy.

And I also thank you Dawn, for this persistent craving for chocolate/peanut butter/cream cheese desserts I’ve had over the last 3 weeks!

Oh Henry! Baby Cakes

Recipe by Dawn Myers Moore

Ingredients:

1 1/2 cups vanilla wafer cookie crumbs (about 33 cookies)
4 tablespoons butter, melted
3 tablespoons Chocolate Flavor Powder (Nesquik or other)
12 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter
1/2 teaspoon caramel or vanilla extract
1/2 cup granulated sugar
2 large eggs
2 (1.8 ounces each) OH HENRY! or your favorite candy bars, chopped (1 bar reserved for garnish)
1/2 cup whipping cream
1 cup Semi-Sweet Chocolate Morsels
1/4 cup chopped salted peanuts

Directions:

PREHEAT oven to 325° F. Line a 12-cup muffin tin with 12 paper baking cups.

COMBINE cookie crumbs, melted butter and Nesquik in small bowl; mix well. Divide crumbs between 12 muffin cups and gently pat down to form a crust.

BEAT cream cheese and peanut butter in large mixer bowl until fluffy. Beat in extract and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in half of chopped candy bars. Spoon cream cheese mixture evenly over the cookie crust in each cup.

BAKE for 40 minutes or until just set. Remove from oven and transfer to a wire rack to cool for 20 minutes. Cover and refrigerate for 2 to 3 hours.

REMOVE papers from cheesecakes and place on a large serving tray or individual dessert plates. Prepare the ganache.

BRING whipping cream to a gentle boil in a small saucepan over medium heat. Remove from heat; stir in morsels. Use a wire whisk to whisk until completely combined and smooth. Let the ganache cool for 5 to 10 minutes.

SPOON ganache over the cheesecakes. Sprinkle with crushed peanuts. Top each with a piece of the remaining chopped candy bar. Return cheesecakes to the refrigerator for 20 to 30 minutes or until the ganache is firm. Remove and serve.

Candy Bar Baby Cakes

Author: Dawn Myers Moore

Recipe type: Dessert

These baby cakes are one of my favorite things I've ever baked. Congratulations to Dawn Myers Moore from Youngsville, PA for her delectable combination of vanilla cookies, chocolate, peanut butter, cream cheese, cream and Oh Henry! candy.

Ingredients

1½ cups vanilla wafer cookie crumbs (about 33 cookies)
4 tablespoons butter, melted
3 tablespoons Chocolate Flavor Powder (Nesquik or other)
12 ounces cream cheese, at room temperature
½ cup creamy peanut butter
½ teaspoon caramel or vanilla extract
½ cup granulated sugar
2 large eggs
2 (1.8 ounces each) OH HENRY! or your favorite candy bars, chopped (1 bar reserved for garnish)
½ cup whipping cream
1 cup Semi-Sweet Chocolate Morsels
¼ cup chopped salted peanuts

Instructions

PREHEAT oven to 325° F. Line a 12-cup muffin tin with 12 paper baking cups.
COMBINE cookie crumbs, melted butter and Nesquik in small bowl; mix well. Divide crumbs between 12 muffin cups and gently pat down to form a crust.
BEAT cream cheese and peanut butter in large mixer bowl until fluffy. Beat in extract and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in half of chopped candy bars. Spoon cream cheese mixture evenly over the cookie crust in each cup.
BAKE for 40 minutes or until just set. Remove from oven and transfer to a wire rack to cool for 20 minutes. Cover and refrigerate for 2 to 3 hours.
REMOVE papers from cheesecakes and place on a large serving tray or individual dessert plates. Prepare the ganache.
BRING whipping cream to a gentle boil in a small saucepan over medium heat. Remove from heat; stir in morsels. Use a wire whisk to whisk until completely combined and smooth. Let the ganache cool for 5 to 10 minutes.
SPOON ganache over the cheesecakes. Sprinkle with crushed peanuts. Top each with a piece of the remaining chopped candy bar. Return cheesecakes to the refrigerator for 20 to 30 minutes or until the ganache is firm. Remove and serve.

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