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!
Confession: I only learned that my family has a food processor a few days ago.
I know! Imagine all the pie crusts I’ve toiled over when I could’ve just quickly whipped them up in the food processor. Anyway, today I used it to make a brand new recipe for me.
I can’t think of a more iconic duo than peanut butter and banana. Add chocolate to that, and wow! The three flavors complement each other so nicely. Today, I wanted to try something quick and easy, but also delicious. This is definitely your recipe if that’s what you’re searching for. And it’s vegan!
Who knew ice cream could be vegan? I certainly didn’t, but I discovered a whole new world today. Instead of cream, milk, and sugar, I can use frozen bananas. Incredible. Here’s the recipe:
Ingredients (1 serving):
- 2 sliced and frozen bananas
- 2 Tbsp natural peanut butter
- 3 Tbsp raw cacao nibs
- Pinch sea salt
- Drizzle of agave (or maple syrup), optional
1. Place frozen banana slices in a food processor and run the machine until it resembles a crumb like consistency.
2. Add peanut butter, cacao nibs, sea salt and agave, and whiz a little longer until you get a soft-serve ice cream consistency.
And that’s it! How simple, yet how tasty! I hope you enjoy!
Can you say decadent? Today I was looking back on some of my older blog posts and I came across my s’mores bars. Not quite as visually appealing but I can assure you, equally as melt-in-your-mouth delicious. Anyway, after seeing that post I had the craving for s’mores that only one thing could satisfy…or maybe there’s more than the traditional graham cracker sandwich? You bet there is. Today I decided to make some s’mores cookies using a graham cracker cookie recipe and some marshmallow and chocolate.
First I made the cookies and I got the recipe from here.
5 sheets graham crackers (5″ x 2.25″ graham crackers or 2 cups graham cracker crumbs)
1/4 cup granulated sugar
2 tablespoons packed dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons unsalted butter, melted and cooled (the next time I do this I plan on using a little less than 6)
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
- Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment paper.
- Process the graham crackers in a food processor fitted with the blade attachment until they are completely broken down into crumbs and have a sandy texture. Transfer to a large bowl.
- Add the sugar, brown sugar, baking soda, and salt and whisk to combine. Add the butter, egg, and vanilla, then stir together with a rubber spatula until just combined into a soft dough.
- Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball, then place on the baking sheet. Repeat with forming the remaining dough, spacing the dough balls about 2 inches apart.
- Bake until the cookies have spread and the edges are lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely.
Next, while the cookies were still hot, I flipped them over and placed marshmallows and chocolate chips on top. The inside wasn’t melting as much as I had hoped, so I popped them back in the oven using the remaining heat for baking the cookies. It worked perfectly! Who doesn’t love a nice cookie with the flavor of a childhood favorite dessert?
I grew up in a house that was always full of tea (I am half English after all). If you open up the cabinet, you can find countless types: English Breakfast, Lemon Ginger, teas to calm the nerves, etc. But above all other teas, my cabinet is always stocked with a ton of Earl Grey. Today I was sifting through some recipe books of mine and found this recipe in The Vintage Tea Party Book by Angel Adoree, published by Mitchell Beazley. I love this book; it’s full of uniquely English recipes and tips and tricks for throwing a classic tea party. I posted another dessert from this book in 2013, which you can find here (you may note that my writing style has changed a bit…don’t judge too harshly).
I can’t post the recipe here, however, I did find it online at this link. I would encourage you all to try it out, and to purchase the book if you’re interested in throwing a vintage tea party!
Although I wish I had made the truffles less thin, I am happy with the outcome! Even though they’re not the neatest, they’re still tasty! You can clearly taste the Earl Grey flavor through the chocolate, and they’re the perfect treat to accompany a cup of tea.