Everything is Bigger and Chocolatey-er in Texas!

My eyes lit up as soon as I found a recipe for a Texas Sheet Cake. In order to look forward to my upcoming trip to Austin, Texas (yes, I am so incredibly excited), I figured that I absolutely, positively had to make it. Plus, did I mention it was ranked #2 Best Dessert in Cooking Light magazine and it has copious amounts of chocolate? Sold.

Step 1: Combine Dry Ingredients

Step 2: Mix Wet Ingredients Together;
Add Dry Mixture

Step 3: Bake Batter; Combine Butter,
Cocoa, Powdered Sugar and Pecan; Spread & Eat 

After making this cake, the phrase “everything is bigger in Texas” kept ringing in my head. But, according to this cake, the phrase really should be “everything is bigger and chocolatey-er in Texas”. This was definitely a delicious cake with plenty of chocolate-y goodness. Perhaps my stomach size needs to increase before my upcoming trip!

Cheers!

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Halloween Cupcakes Part 2: Tombstone Cupcakes

I am absolutely smitten with the idea of cupcakes (especially mini-cupcakes). Cupcakes are the perfect alternative to a heaping piece of cake and are so easy to bring to a party or hand out for one’s birthday. Plus, it’s easy to design each cupcake differently or use different colors of frosting. Even though I love them, I often wish they were just a bit smaller. My next baking investment will definitely result in the purchase of a mini-cupcake tin.

Although I already made Halloween-themed cupcakes as seen in this post, I absolutely love Halloween and figured I’d jump at the chance to make cupcakes again. These are pretty simple; however, beware (so Halloween appropriate) of the green food dye used in this concoction. You wouldn’t want to get it on your clothes!

Step 1: Make Chocolate Cupcakes
and Let Cool

Step 2: Use Black Gel To Write
“R.I.P” on Milano Cookies

Step 3: Combine Green Food Dye and Coconut


Step 4: Stick Knife Into Cupcake
To Make a Pocket; Frost Cupcakes

Step 5: Place Coconut on Top
of Frosting, then Put Cookies
Into the Pocket; Serve and Enjoy!


Now that I’ve made these cupcakes, I need to get to the “real” part of Halloween: picking out a costume!

Cheers!

Halloween Cupcakes Part 1: “Mummy” Cupcakes


I love stumbling across old photos. I happened to find a picture of these Halloween-themed cupcakes from last year on a photo from my phone. Although I’ll be making a different Halloween-themed cupcake for this year (in a future blog post coming soon), I wanted to share these because they are extremely simple and oh-so-cute. Plus, you never can go wrong with cupcakes!

How to Make “Mummy” Cupcakes:

Step 1: Bake chocolate cake mix into cupcake tins and let completely cool once done baking.

Step 2: Frost cupcakes with chocolate frosting.

Step 3: Pipe white frosting in strips across the cupcakes for the “mummy layers”.

Step 4: Add M&Ms.

Step 5: Eat!

Cheers!

Bittersweet Molten Chocolate Cakes

 I needed something to provide some cheer during this dreary month of January. Chocolate always seems like an easy solution, but I definitely wanted to try something different than standard chocolate chip cookies or a candy bar. So, when I found the recipe for Bittersweet Molten Chocolate Cake, I became ecstatic.  A chocolate cake that oozes chocolate? I just couldn’t pass up the opportunity to try it. Plus, the recipe only calls for five ingredients!

Now, this was an incredibly simple and easy recipe; however, the cook time is the most essential part of the baking process. These cakes cannot be undercooked or overcooked. They have to be just right.  To ensure that this cooks correctly, these chocolate cakes have to be taken out of the oven when “the edges are puffed and slightly cracked but center one-inch moves slightly when shaken gently (about 13 minutes).” The result of following these last instructions flawlessly: chocolate-y decadence.

Step 1: Chop Chocolate; Stir Chocolate
and Butter Over Low Heat

 

Step 2: Beat Eggs, Egg Yolks, and Sugar
Until Pale Yellow in Color (8 minutes)

Step 3: Fold Chocolate and
Egg Mixture Together

 

Step 4: Place in Rammekins;
Bake at 425 Degrees (13 Minutes)

Step 5: Add Powdered Sugar or
Ice Cream and Enjoy!

Two words to describe this: Chocolate Coma. Although that may sound bad, it was a totally good feeling.

Cheers!