baking

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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The New Zucchini Bread: Whole-Wheat Dark Chocolate Zucchini Brownies

by liz · Jan 9, 2021

I know you love baking Zucchini Bread, especially during the summer, so now I’m going to give you a much better alternative for fall: Whole-Wheat Dark Chocolate Zucchini Brownies! Yes folks, zucchini does belong in brownies – it gives the brownies moisture and weight as well as vitamins and other health benefits. In fact, you can use any light-tasting squash in this recipe.

Last fall, my home garden sprouted several squash/pumpkin/zucchini-looking plants all on its own, which threatened to overtake all the vegetables I had actually planted! I kept them in check by picking and cooking as many blossoms as I could, but I still had a lot of green, striped and orangeish squash to eat during fall and winter. So they almost all went into brownies, but lots went into Squash Risotto with Chardonnay. Also amazing.

Dark chocolate morsels make the flavor rich while adding antioxidants and whole wheat flour works beautifully, making these brownies a little cake-like. And I love encountering the surprise bites of salty-sweet afforded by the coarse sea salt. This brownie recipe is so good; it’s the only one I use now.

Whole-Wheat Dark Chocolate Zucchini Brownies

Adapted from Very Best Baking

Ingredients for 16 servings:

1 cup white whole-wheat flour
1/3 cup baking cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon coarse sea salt
1 regular-size package dark chocolate morsels
1/4 cup vegetable oil
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 3 medium)

Directions:

1. PREHEAT oven to 350° F. Line 9-inch-square baking pan with foil.

2. COMBINE flour, cocoa, baking soda and salt in medium bowl.

3. MELT 1 cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Cool slightly. Stir in oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining morsels over top + a little more coarse sea salt (I like to use the black lava kind on top).

4. BAKE for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in airtight container for up to 5 days.

Whole-Wheat Dark Chocolate Zucchini Brownies

Author: adapted from VeryBestBaking.com

Recipe type: Dessert

Cuisine: American

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 16

The dark chocolate in these brownies make them rich and delicious. The zucchini adds moisture, and you'll never even taste it!

Ingredients

1 cup white whole-wheat flour
⅓ cup baking cocoa
1¼ teaspoons baking soda
½ teaspoon coarse sea salt
1 regular-size package dark chocolate morsels
¼ cup vegetable oil
½ cup packed light brown sugar
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1½ cups grated zucchini (about 3 medium)

Instructions

PREHEAT oven to 350° F. Line 9-inch-square baking pan with foil.
COMBINE flour, cocoa, baking soda and salt in medium bowl.
MELT 1 cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Cool slightly. Stir in oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining morsels over top + a little more coarse sea salt (I like to use the black lava kind on top).
BAKE for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in airtight container for up to 5 days.

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Easy Easter Brunch Menu: Enjoy Spring!

by liz · Mar 3, 2019

Spring is here! And that means time for brunch, spring vegetables and Easter delicacies. You won’t find any cute bunnies or other Easter treats for kids in this Easter Brunch menu; it’s a strictly grown-up affair. You can easily switch out the egg dish, vegetable side dish, coffee or pastry/dessert to come up with your own custom easy Easter brunch menu.

1. Main Dish – Egg, Ham & Cheese Brunch Nests (shown above)

These egg nests have a spicy secret: chipotle chiles. You can adjust the amount of chipotle to get just the level of spice you like. And topped with cilantro-avocado crema adds just the right amount of cool to the dish. Thanks to Ericka of Nibbles and Feasts for this recipe; check out her blog for more.

2. Side Dish – Roasted Carrots with Shallots & Thyme

With many vegetables, cooking destroys some of their vitamins, but this isn’t the case with carrots. You can absorb more beta carotene from cooked carrots than from raw ones. If you like garlic, add a few peeled whole cloves to the mix. Or try these Roasted Asparagus with Pesto & Lemon.

Ingredients

2 pounds small carrots, peeled and sliced in half lengthwise

1 cup sliced shallots

2 teaspoons fresh thyme

3 tablespoons extra-virgin olive oil

Coarse salt and ground black pepper

Directions

Preheat oven to 425° F.

Place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.

Roast for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.

3. Bacon Dessert – Maple Browned Butter Bacon Cupcakes

Whether you’re baking for an upscale party, an Easter brunch or a winter respite, cupcakes are a universal favorite. These sweet and savory cupcakes will specifically please bacon lovers with a sweet tooth – and isn’t that everyone??

Ingredients

3 strips center-cut bacon
3/4 cup plus 1/2 teaspoon packed light brown sugar, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, lightly browned*
2 large eggs
1/3 cup low-fat buttermilk
1/4 cup plus 2 tablespoons pure maple syrup, divided
1 teaspoon vanilla extract
Cream cheese frosting or 1 container (16 ounces) white prepared frosting

Directions

Heat oven to 375 degrees F. Arrange strips of bacon on a rack set in a rimmed baking sheet (line baking sheet with foil for easy clean up).
Bake, rotating pan halfway through cooking, for about 15 minutes or until bacon is almost crisp. Remove 2 strips of bacon and place on paper towel to cool. Sprinkle remaining piece of bacon evenly with 1/2 teaspoon brown sugar. Bake for 3 minutes or until sugar melts. Set aside to use as garnish.
Reduce oven temperature to 350 degrees F. Line 12-cup muffin tin with paper or foil liners.
Combine flour, baking powder and salt in large bowl; mix well.
Whisk together browned butter, remaining 3/4 cup sugar, eggs, buttermilk, 1/4 cup maple syrup and vanilla extract in large mixer bowl. Gradually stir in flour mixture. Crumble the 2 strips of bacon and fold into batter. Spoon into prepared cups, filling 2/3 full.
Bake for 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 15 minutes. Transfer to wire rack to cool completely.
Stir remaining 2 tablespoons maple syrup into prepared frosting. Pipe onto cupcakes. Crumble remaining sugar-coated strip of bacon; sprinkle over cupcakes.

Maple Browned Butter Bacon Cupcakes

Author: Chris Garboski

Recipe type: Dessert

Prep time: 20 mins

Cook time: 38 mins

Total time: 58 mins

Serves: 12

Whether you’re baking for a group of kids or an upscale party, cupcakes are a universal favorite. These sweet and savory cupcakes were made specifically for bacon lovers with a sweet tooth.

Ingredients

3 strips center-cut bacon
¾ cup plus ½ teaspoon packed light brown sugar, divided
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup butter, lightly browned*
2 large eggs
⅓ cup low-fat buttermilk
¼ cup plus 2 tablespoons pure maple syrup, divided
1 teaspoon vanilla extract
Cream cheese frosting or 1 container (16 ounces) cwhite prepared frosting

Instructions

Instructions
Heat oven to 375 degrees F. Arrange strips of bacon on a rack set in a rimmed baking sheet (line baking sheet with foil for easy clean up).
Bake, rotating pan halfway through cooking, for about 15 minutes or until bacon is almost crisp. Remove 2 strips of bacon and place on paper towel to cool. Sprinkle remaining piece of bacon evenly with ½ teaspoon brown sugar. Bake for 3 minutes or until sugar melts. Set aside to use as garnish.
Reduce oven temperature to 350 degrees F. Line 12-cup muffin tin with paper or foil liners.
Combine flour, baking powder and salt in large bowl; mix well.
Whisk together browned butter, remaining ¾ cup sugar, eggs, buttermilk, ¼ cup maple syrup and vanilla extract in large mixer bowl. Gradually stir in flour mixture. Crumble the 2 strips of bacon and fold into batter. Spoon into prepared cups, filling ⅔ full.
Bake for 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 15 minutes. Transfer to wire rack to cool completely.
Stir remaining 2 tablespoons maple syrup into prepared frosting. Pipe onto cupcakes. Crumble remaining sugar-coated strip of bacon; sprinkle over cupcakes.

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4. Caramel Macchiato Cappuccino

Fancy coffee drinks are so easy to make at home!

Ingredients

1 shot (1 ounce) espresso
1/3 cup milk
1 tablespoon Caramel coffee creamer or Caramel sauce
Ground cinnamon

Directions

Mix together and voila!

5. Breakfast Bread – Pull-Apart Cinnamon Chocolate Coffeecake (above)

This coffeecake has the best of all breakfast breads: cinnamon, glaze on top and chocolate. Pull-apart bread is so easy to serve, and it goes really well with coffee before the meal, or as a dessert. And all week long!

Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

by liz · Mar 1, 2019

One of my favorite Easter sweets is panna cotta, or Italian “cooked cream.” It’s an eggless custard that is silky-smooth and so easy to make. In fact, David Lebovitz writes that if it takes you more than 5 minutes to put it together, you’re doing something wrong. If you haven’t yet tried to make custard, crème brulée or flan, panna cotta is the recipe to try first.

Our easy version for Easter, Butterfinger Panna Cotta Nests, uses items you already have in your pantry, since it replaces the cream with evaporated milk. That also lowers the fat and increases the nutrients! This dish has to be made in advance so it can set in the refrigerator, leaving you free on the day of the meal to entertain or cook other dishes. Putting the ingredients together and warming them in a pan are a snap, and the shredded coconut egg nests on top are perfect for a pretty Easter table.

Panna cotta is also an extremely versatile recipe. You can experiment and make your own version by adding lemon or orange zest, almond extract or even spices like saffron, pepper or rosemary. Here are some panna cotta recipes we love using chocolate and amaretto, as well as pumpkin spice and chocolate pistachio.

Happy Easter!

Butterfinger Panna Cotta Nests

Ingredients for 4 servings:

PANNA COTTA

3 tablespoons water
1 envelope (7 grams) unflavored gelatin
1 can (12 fluid ounces) Evaporated Milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup crushed BUTTERFINGER BITES Candy

NESTS

1 cup shredded sweetened coconut
4 drops green liquid food coloring
2 drops yellow liquid food coloring
BUTTERFINGER NestEggs

Directions:

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.

PLACE water in a small bowl; add gelatin and let stand to soften.

PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.

POUR into prepared ramekins; sprinkle with crushed Butterfinger.

REFRIGERATE for 2 hours or until panna cottas are firm.

FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.

TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

Butterfinger Panna Cotta with Easter Egg Nests

Author: Meals.com

Recipe type: Dessert

Serves: 4

Scrumptious Italian dessert with chocolate for spring or Easter!

Ingredients

PANNA COTTA:
3 tablespoons water
1 envelope (7 grams) unflavored gelatin
1 can (12 fluid ounces) Evaporated Milk
¼ cup granulated sugar
1 teaspoon vanilla extract
⅓ cup crushed BUTTERFINGER BITES Candy
NESTS:
1 cup shredded sweetened coconut
4 drops green liquid food coloring
2 drops yellow liquid food coloring
BUTTERFINGER NestEggs

Instructions

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.
PLACE water in a small bowl; add gelatin and let stand to soften.
PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.
POUR into prepared ramekins; sprinkle with crushed Butterfinger.
REFRIGERATE for 2 hours or until panna cottas are firm.
FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.
TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

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