Butterfinger Bombe

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Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans and set aside.

 

BUTTERFINGER CAKE

2 cups sugar

1-3/4 cup flour

3/4 cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1 cup milk, room temperature

1/2 cup veggie oil

2 tsp vanilla

1 cup boiling water

2 full sized butterfinger candy bars, chopped

In bowl of mixer place Sugar, flour, cocoa, baking powder, baking soda and salt. Mix on low till combined well.

Add eggs, milk, oil, and vanilla, beat on low 30 seconds and then on medium for about 3 minutes.

By hand stir in boiling water until completely combined.

Fold in chopped butterfinger pieces.

Place into already prepared 9 inch round pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center comes out clean.

Remove from oven and place (still in pans) on to cooling racks and let cool 10 minutes.

Flip cakes out of pans onto racks and let cool completely.

 

CHOCOLATE BUTTERFINGER MOUSSE FILLING

1 sm box Chocolate pudding

1 cup heavy whipping cream

1 cup milk

2 full size butterfinger candy bars, chopped

In bowl of mixer with whisk attachment place dry pudding mix, heavy cream and milk. Whisk on medium until fluffy and think. With a rubber spatula fold in candy bar pieces. Place in fridge until ready to use to fill your cake.

 

CHOCOLATE BUTTERCREAM

1 cup butter, softened

4 cups powdered sugar

1/2 cup  cocoa powder

1/4 cup heavy whipping

Place Butter, powdered sugar, cocoa, and cream in bowl of mixer with paddle attachment.

Beat until fluffy and cream adding more heavy cream if needed to loosen.

 

ASSEMBLY

Place 1 layer of cake on board. Fill with your chocolate butterfinger mousse and then top with second layer of cake.

Frost and decorate with chocolate butter cream.

Chop 2 full size butterfingers for top and then decorate with butterfinger bites.

ENJOY!! 🙂

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Toffee German Chocolate Cake

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Preheat oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

 

CAKE

4 ounces German sweet chocolate

1/2 cup water

4 eggs separated, room temperature

2 cups flour

1 tsp Baking soda

1/4 tsp salt

1 cup butter, softened to room temperature

2 cups Sugar

2 tsp vanilla

1 cup milk, room temperature

 

In a microwave safe bowl, add chocolate and water. Microwave in intervals of 30 seconds at a time stirring in between until chocolate is melted. Set aside and let cool.

Beat egg whites until still peaks form and set aside.

Mix flour, baking soda and salt in a small bowl and set aside.

In bowl of mixer with paddle attachment cream together Butter and sugar till light in color and fluffy.

Add melted chocolate and vanilla and beat until combined with creamed butter and sugar.

Alternate flour mixture and milk beat until just combined after each addition starting and ending with flour.

Gently stir in egg whites.

Pour into prepared pans and bake at 350 degrees 25-30 minutes. Or until toothpick inserted in center comes out clean. Remove from oven and still in pans let cool 10 minutes. Flip out of pans and let cool completely on racks.

FILLING

1 can dulce de leche

1/2 bag Heath English toffee bits

In a small bowl mix dulce de leche and toffee bits

COCONUT PECAN FROSTING

1- 12 ounce can evaporated milk

4 egg yolks

2 tsp vanilla

3/4 cup butter

1-1/2 cups sugar

3 cups coconut

1-1/2 cups chopped pecans

In a large sauce pan whisk evaporated milk, egg yolks and vanilla over medium heat until combined and smooth.

Add butter and sugar stirring constantly on medium heat for about 15 minutes, until golden in color and thick.

Remove from heat and stir in coconut and pecans. Place in a 9×13 pan and let cool completely before you frost your cake.

CHOCOLATE CARAMEL FROSTING

1 cup Butter, softened

1/2 cup unsweetened cocoa powder

4 cups powdered sugar

1/4 caramel sauce

6 Tbsp heavy whipping cream

Place butter in bowl of mixer add cocoa powder, powdered sugar, caramel and whipping cream. Beat with paddle attachment until smooth and creamy.

 

ASSEMBLY

Place one layer of cake on cake board. Fill with your dulce de leche and toffe bit filling. Stack Second layer of cake on top. Frost completely with Coconut pecan frosting. Use the chocolate caramel frosting to decorate and then top with the other half of bag of English toffee bits.

ENJOY!! 🙂

 

 

Berry Italian Chantilly Cream Cake

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It was recently my Mom’s 65th Birthday, so here is what I came up with…….

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside.

CAKE

4 cups cake flour (not all-purpose flour)

1 Tbsp plus 1 tsp Baking powder

3/4 tsp salt

1 cup Butter, room temperature

2 cups sugar

1-1/3 cup milk, room temperature

2 tsp pure vanilla

1/2 cup Grand Marnier

8 large egg whites, room temperature

Sift the cake flour, baking powder and salt together in a bowl and set aside.

In bowl of mixer place butter and beat on medium until butter is light in color and creamy, about 4 minutes.

Slowly add the sugar and continue to beat until completely combined and very light in color.

In a measuring cup combine milk, vanilla and grand marnier.

Add flour mixture to mixing bowl in thirds alternating with 2 equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beater, beat the egg whites until soft peaks form.

Stir about 1/4 of egg whites into batter and then gently fold in the rest of the egg whites with a rubber spatula.

Divide batter evenly between three already greased and floured 9 inch round pans.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center comes out clean.

Remove from oven when baked and place on cooling racks still in pans. Let cool for 10 minutes.

Turn out of pans onto cooling racks and let cool completely.

 

BERRIES

In a bowl…

1 cup fresh strawberries, sliced

1 cup fresh raspberries

1 cup fresh blackberries

3 ounces grand marnier

1/4 cup of orange juice

Let marinate for about 30 minutes

 

CHANTILLY CREAM/FROSTING

2- 8 ounce blocks Cream Cheese, room temperature

2- 8 ounce tubs Mascarpone cheese

1 Tbsp vanilla

1 tsp orange extract

2 cups powdered sugar

2 cups heavy whipping cream

Place your bowl and whisk attachment in the fridge/freezer for at least 30 minutes

In cold bowl place cream cheese and mascarpone. Whisk until fluffy.

Add vanilla, orange extract and powdered sugar. Whisk until completely combined.

With mixer on low slowly add Whipping cream. Whisk until stiff peaks.

 

TOPPING

1/2 cup fresh strawberries sliced

1/2 cup fresh raspberries

1/2 cup fresh blackberries

mix in a small bowl to place on top of your finished cake. 🙂

 

ASSEMBLY

Place on layer of cake on cake board. Fill with chantilly cream and then add 1/2 of marinated berries on top of cream.

Place 2nd layer of cake on top and fill with chantilly cream and the rest of your marinated berries.

Add third layer of cake.

Frost and decorate with chantilly cream

Top with fresh berries

ENJOY:)

 

 

Chocolate Champagne Raspberry Truffle

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Preheat oven to 350 degrees. Grease and flour three 9-inch round pans and set aside.

CAKE

2 cups sugar

1-3/4 cup flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1 cup milk

1/2 cup veggie oil

2 tsp vanilla

1/2 cup champagne

1 cup boiling water

Place sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low till combined. Add eggs, milk, veggie oil, vanilla and champagne. Beat on low 30 seconds and then continue to beat on medium speed 3 minutes. Stir in boiling water carefully by hand. Pour into prepared pans and bake at 350 degrees for 20-25  minute or until toothpick inserted in the center comes out clean. Let cool on racks in pans for 10 minutes minutes. Turn out of pans onto racks and let cool completely.

TRUFFLE FILLING

1-1/3 cups heavy cream

1/2 cup butter

2-1/2 cups semi-sweet chocolate chips

2 tsp raspberry extract

In a sauce pan bring the heavy cream to a simmer. Add the butter and then stir in the chocolate chips. Keep stirring until melted and smooth. Remove from heat and stir in extract. Let it cool completely to room temperature. Once cooled, Pour mixture into bowl of mixer and with whisk attachment beat on medium until it lightens in color and gets fluffy. Place in fridge till ready to stack and fill.

CHOCOLATE CHAMPAGNE BUTTERCREAM

1-1/4 cups champagne

3/4 cup semisweet chocolate chips

1 cup butter

3 cups powdered sugar

Bring champagne to a simmer. let simmer on medium heat for 10-15 minutes until it reduces. Remove from heat and let cool completely. Melt your chocolate chips and let cool completely. Place butter in bowl of mixer and beat till fluffy. Add melted chocolate and beat till combined. Add reduced champagne and beat until smooth. Gradually add powdered sugar and beat until fluffy and desired consistency.

ASSEMBLY

Place one layer of cake on board. Use 1/2 of your truffle filling on top and then place second layer of cake. Use second half of truffle filling on  top and then place third layer of cake on top. Place cake in fridge for about 15 minutes to set up and settle. Frost and decorate with chocolate champagne buttercream as you like. I used chocolate sugar wafers to decorate around the cake. ENJOY:)

 

 

Strawberry Banana Cream Pie

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1 pie crust, baked

1 cup sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

2 eggs, lightly beaten

3 Tbsp butter

2 tsp vanilla

2 large bananas, sliced

8-10 large strawberries, sliced

1 cup heavy whipping cream

3 Tbsp powdered sugar

2 tsp vanilla

In a large sauce pan add sugar, corn starch, salt and milk. Stir till combined. Cook while stirring over medium high heat until mixture thicken and starts bubbling. Turn heat down and continue to cook while stirring 2 more minutes. Remove from heat and stir a little bit of hot filling mixture into lightly beaten eggs. Return all to saucepan and place back on heat. Return to a slow boil while stirring. Continue to cook 2 more minutes. Remove from heat. Stir in vanilla and butter and then transfer to a bowl. Press plastic wrap onto surface of custard and place in fridge about 40 minutes.

Spread half of custard into baked pie shell. Add sliced strawberries and bananas on top. Pour remaining custard over bananas and strawberries. Place back in fridge while you make the topping.

In a cold mixer bowl place heavy cream, vanilla and powdered sugar. with a cold whisk attachment whisk until stiff. Decorate top of pie with whipping cream and then place back in fridge for at least 6 hours.

ENJOY!! 🙂

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Bbq Chicken Croissant

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Serves 4 but you can always adjust to serve  more 🙂

4 thin sliced chicken breasts bbq’d and basted in you favorite bbq sauce

8 slices thick cut bacon, cooked to crispy

4 slices swiss cheese

1 tomato, sliced

1 red onion,sliced

1 avocado, sliced

shredded lettuce

mayo and horseradish mustard

4 fresh croissants

While your chicken is bbq’ing cook bacon to desired crispiness.

Slice croissants, spread both half of croissants with mayo. Spread horseradish mustard on bottom half of croissant. on the bottom half place avocado and cheese then place cooked chicken breast on top. Add tomato, onion and lettuce on top of chicken breast. Put other half of croissant on top and… ENJOY!! 🙂

 

 

Mad Housewife Sangria

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In a large pitcher place..

1 chilled bottle mad housewife Chardonnay

1/4 cup sugar

1/2 cup peach schnapps

1 orange cut into slices

2 fresh peaches, peeled and sliced or one bag of frozen peach slices

1 mango peeled and sliced

6-8 strawberries sliced

Ginger ale to splash on top when serving

Stir everything together in a pitcher except the ginger ale. Let sit in fridge for at least 4 hours, overnight is best.

Serve in large glass full of ice and splash ginger ale on top. Garnish with a orange slice and a strawberry slice! ENJOY 🙂