Who doesn’t love the ever versatile chocolate chip? They can be found in cookies, muffins, or are tasty just plain! So today I decided to make a chocolate chip cake. Yum!
Here’s the recipe, I got it from Genius Kitchen:
- 1 1⁄2 cups sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2teaspoon salt
- 1 1⁄4 cups sour cream
- 3⁄4cup margarine or 3⁄4 cup butter, softened
- 1 teaspoon vanilla
- 3 eggs
- 1⁄2 cup sugar (for cinnamon sugar)
- 1 teaspoon cinnamon
- 1(6 ounce) package chocolate chips (mini or regular)
- Heat oven to 350 degrees.
- Grease (not oil) a 13 x 9 pan.
- In large bowl, combine first 9 ingredients.
- Mix well by hand or use a mixer at medium speed for about 3 minutes.
- Pour half of the batter (about 2 1/2 cups) into the prepared pan.
- In separate small bowl, combine the sugar and cinnamon.
- Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
- Repeat with remaining batter, sugar mixture, and chocolate chips.
- Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
This cake was a great success! I’d be interested to try it next time in a bundt pan, I think that would work well. Thanks for reading!
Oh boy, I may be back at school but you better believe I’m still experiencing the summer humidity. Sometimes it’s just too unpleasant to even think about turning on the oven. This cheesecake recipe is the perfect solution! Who doesn’t like a good, light cheesecake that you don’t even have to stick in the oven? I personally enjoy a nice thick crust too, but that’s totally up to you! I got my crust recipe from here, it’s an old reliable.
Anyway, I found this recipe on a super cute, super cool blog called The Hungry Traveler, you should pay them a visit!
- 1.5 cups heavy cream, chilled
- 1/2 cup (62.5 grams / 2.2 ounces) powdered sugar
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup (67 grams / 2.4 ounces) granulated sugar
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 9-inch graham cracker crust, baked
- In the bowl of a stand mixer fitted with the whisk attachment, on medium-high speed, whip the heavy cream and powdered sugar just until stiff peaks form. Scrape the whipped cream into a clean bowl and refrigerate until step 3.
- Using the same stand mixer bowl (you don’t need to wash it), fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes on high speed. With the mixer on low, gradually add the sugar and then mix on medium-high speed until smooth. Scrape down the sides and bottom of the bowl then add the sour cream and vanilla and mix until combined.
- Remove the bowl from the mixer and take the whipped cream out of the refrigerator. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and homogenous. Spoon the filling into the prepared graham cracker crust and refrigerate for 4 hours or until set.
This cheesecake is super tasty and easy to make! You all should definitely try it out.
I hope you’ve all had a great September so far! It’s crazy to think that 2017 has gone by as fast as it has. I’ll see you next time!
I have always wanted to make one of those extravagant crêpe cakes I’ve seen on my Instagram feed every now and then. Today, I attempted to do just that…but I forgot one of my most important baking rules. Always plan ahead! Anyway, I spent a long time baking several crêpes and when I finally went to add the layers of whipped cream, I realized halfway through that I didn’t have enough cream. That explains the title of this post, or at least the “short” part.
Despite its stature, this “cake” was delish! I would definitely recommend, especially if you have enough whipped cream to make the cake even taller. Here’s a great crêpe recipe!
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Hope you enjoy!