Tag Archives: desserts

Super Bowl Menu cont. Nutella-Hazelnut Bars



If you like Nutella, you will love these bars. The only bad part about these is that you need to have Nutella in the house.  That is not a good thing for me as I cannot resist that little jar of gooey, wonderful, happiness traveling down to my belly (that is in memory of my father in law).  Of course when I was shopping for the ingredients, I had to buy the largest jar because “I didn’t really know how much the recipe would call for”.  I tried to hide it up on the top shelf, but seriously how hard is it to get the ladder out of the garage.

When baking these make sure you do not over bake them.  I baked them a little too long and they were too crunchy for my liking.  I like these kind of bars soft and chewy.


1 1/2 cups flour

1/2 tsp sea salt

1/4 tsp baking powder

1/2 cup butter, at room temperature

1/2 cup packed brown sugar

1/4 cup sugar

1 large egg

1 tsp vanilla

3/4 cups nutella

1/2 cup chopped roasted hazelnuts

Preheat oven to 350.  Grease an 8 inch square baking pan.  In a medium bowl, whisk flour, salt and baking powder. Set aside.  In a mixer, cream butter and sugars on high speed until light and fluffy, about 2-3 minutes.  Add the egg and vanilla. Mix well.  With the mixer on slow speed, slowly add the flour until combines  Gently press half of the dough into the bottom of the pan. Evenly spread the Nutella over the dough.  Gently press the remaining dough on top of the Nutella.  Sprinkle the hazelnuts on top, gently pressing again.  You may sprinkle with a little more of the sea salt if desired

Bake for 25 to 30 minutes.  Cut into bars.  ( I like to cover the bottom of my pan with parchment so I can lift the bars out to cut.)





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Posted by on February 20, 2017 in Recipes, Uncategorized


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Strawberry Chocolate Mousse Cake


I have been wanting to try this cake for some time.  I found it on pinterest and it looked so good.  I am a sucker for chocolate mousse and strawberries.  I tried it yesterday for Sunday dinner and it was a huge hit.  Even for Dave who is a dessert sceptic.  Making it is a little time consuming and mine didn’t quite look like the picture–a little more rustic, but well worth the time.


1 cup sugar

3/4 cup + 2 TB. flour

1/4 cup +2 TB cocoa

3/4 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 cup milk

1/4 cup boiling water



6 TB unsalted butter

12 oz. good quality semisweet chocolate

3.5 oz. white chocolate

1 3/4 cup whipping cream

2/3 cup powdered sugar

1 1/2 tsp. vanilla

2 tsp. unflavored gelatin

2.5 TB. cool water

2 quarts strawberries

Alternate Mousse.  I did not like the recipe above as well as my go to mousse, but some may not like the raw eggs in the recipe.  If you want to try that one, go to Rocky Road Cake and follow that recipe.


2/3 cup cream

5.5 oz. semisweet chocolate

I would double this as I did not think there was enough to pour over and make smooth

 Chocolate Curls:

3.5 oz. semisweet chocolate

1 TB shortening.

To make the cake:

Preheat oven to 350. , grease a 9 inch round baking and line the bottom with paper. In a large bowl, stir together the dry ingredients. Add egg, milk, oil and vanilla.

Mix on medium speed for 2 minutes. Add 1/2 cup boiling water and mix until combined. Bake for 25-35 minutes. Let cool in pan for 10 minutes and then remove from the pan and place on wire racks upside down.

To make the Mouse   

In a small dish, soften 2 tsp. gelatin in 2.5 TB water, set aside. In a heat proof bowl, combine chopped semi-sweet chocolate, white chocolate and butter. Melt over double boiler until smooth. Set aside and cool. Heat softened gelatin and stir to dissolve and free of lumps. Set aside. Mix 1 3/4 cup whipping cream and vanilla until medium peaks form, gradually adding powdered sugar. Mix in gelatin. Pour a little of the whipping cream into chocolate to lighten it and then add back to whipped cream, folding in until incorporated.

To make the ganache:

Heat the cream and pour over the chocolate, mixing until smooth.

How to assemble the cake:

Place the cake into a 9 inch spring form pan. Spoon some mousse over the cake (about ¼ inch). Cut stem off strawberries and slice in half vertically. Place around the edges of the cake with the pointed edge up. Spoon or pipe the remaining mousse over the cake. Place in refrigerator until set.   I added more strawberries over the top of the cake before adding the mousse. After set, pour over the ganache and place back in refrigerator until set.

In the meantime you will make the curls by melting the chocolate and the shortening and pouring it on to a cookie sheet. Spread thinly and place in the freezer for about 6-8 minutes. Take out and using a small spatula, start at the bottom and scrape the chocolate into curls about 1-1/2 inches in diameter. Place on top of the cake and add strawberries if desired.

When ready to serve, run a knife around the edges and lift out of spring form pan. Marvel at your masterpiece!!!!

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Posted by on January 24, 2017 in Recipes, Uncategorized


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Best Ever Banana Cake

banana cake

I can remember a very faint memory in my childhood of eating a banana cake.  I have had occasional flash backs of this and can remember it being so good.  I can’t remember the event or who made it, so I have been unable to locate the recipe.  When Jace and Krystal were here at Christmas ( that is how behind I am with posting), I found this recipe and thought it was worth a try.  It matched the faint, I don’t know where it is from memory that I had.  This was so good and so moist.  If you are like me you always have a few not so pretty bananas in the pantry come grocery day. I usually make banana bread of banana cookies but this will be in the mix quite frequently.( I will post my favorite banana cookies next.)

Like I said this is so moist.  The directions are a bit strange but follow them exactly.  Not sure if it matters, but I did and it turned out great.  The oven temp is really low so it takes a long time to bake.  The recipe took longer in my oven–an hour and a half, but start checking at the hour mark.



  1. Preheat oven to 275°.
  2. Grease and flour a 9 x 13 pan.
  3. In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. In a medium bowl, mix flour, baking soda and salt; set aside.
  5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. Beat in the flour mixture alternately with the buttermilk.
  8. Stir in banana mixture.
  9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  11. For the frosting, cream the butter and cream cheese until smooth.
  12. Beat in 1 teaspoon vanilla.
  13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  14. Spread on cooled cake.
  15. Sprinkle chopped walnuts over top of the frosting, if desired.

banana cake 1

Found this picture after I made mine(courtesy and thought so pretty for next time!!

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Posted by on May 15, 2015 in Recipes


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The Best Chocolate Pudding


I love pudding, but I must say, chocolate is my favorite.  Now I like jello pudding in a pinch, but nothing beats the homemade kind.  I originally saw this on the food channel and is a recipe of Tyler Florence.  It is rich, chocolaty and very easy.  Dave who is a little hard to win over when it comes to desserts, loved this.

Dark Chocolate Pudding


Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top

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Posted by on April 9, 2015 in Recipes


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Lemon Curd Tart

lemon tart

I was doing some ironing the other day and caught an episode of Barefoot Contessa where she was making a lemon curd tart. I am not usually drawn to lemon desserts but this looked so good. It is Sunday afternoon and I was looking for a quick dessert to make (not that we need to have another dessert for Heaven’s sake)  It seems that I have gotten somewhat into a cooking, eating, and shopping frenzy and am having a difficult time stopping the routine.  I am not sure what it is about post Christmas that makes me so sad.  I don’t want to get back to real life and start the New Year diets and budgets.  I especially don’t want to go back to a full week of work.  It has been so nice to take some days off the last few weeks.  So in one last desperate act of defiance and denial, I felt the need to bake again.  U an rambling.

I had some lemons that needed using up, so I thought it was a good excuse to try out Ina’s recipe (don’t you love how we are on first name basis) It was really quite good and was a nice change from my usual Chocolate obsession.  It was fairly easy and fast to fix and was so pretty.  I loved the simplicity of the tart, but it would also be great with meringue or cream.  I think it would be very pretty with meringue piped in stars on top and torched. Next time!!!!

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Posted by on January 5, 2015 in Recipes


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The Most Amazing Chocolate Cake Ever!!!!!

beattys cake

I am going to be going a little hog wild the next little while as I have so many things to post.  I have been so busy the last month getting ready for Christmas and enjoying having Jace and Krystal here that I have not posted anything for quite awhile.  I have been taking pictures and saving them, knowing that when things slowed down, I would get around to updating things.  Jace and Krystal left this morning and I am still unable to talk to anyone without breaking down and sobbing  I have such a hard time when Christmas is over anyway, but throw their departure into the mix, and I am a candidate for rather heavy doses of medication or may a medically induced coma

. I had this cake recipe recommended to me by my hairdresser, Christie.  I made it the other night and OH MY HECK!!! This is the most moist cake I have ever made and the frosting is amazing.  I am a real critic when it comes to frosting. I can not take the real sweet ones or the ones that taste like they are mostly Crisco and leave that coating of fat on the roof of your mouth.  You know what I am talking about.  But believe me, I am never making any other cake  again and I will not be using the boxed chocolate cake mixes after tasting this one.

I am putting the recipe just as it was written, with the explanation that we do not drink coffee so I do not have it setting around.  I used Postum.  If you happen to be LDS, you will know what this is.  Also I had purchased a Kahlua flavored syrup from Standard Restaurant supple (if you haven’t been there, make this a destination).  It does not contain alcohol nor coffee, but is just a flavoring.  I used this in the frosting in place of the coffee granules.  Try it you will love it!!!

This recipe comes from The Barefoot Contessa as does the picture because I forgot to take a picture of mine prior to it being devoured.

  • Butter, for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • Chocolate Buttercream, recipe follows
  • Chocolate Frosting:
  • 6 ounces good semisweet chocolate (recommended: Callebaut)
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon instant coffee powder

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.  (make sure it is completely cooled as this recipe has a lot of butter in it and if the cake is warm at all, it will melt and lose that wonderful whipped look and taste.

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Posted by on December 29, 2014 in Recipes


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Caramel Apple Pie

apple pie

I just made this pie for Thanksgiving and it is so rich and wonderful.  It takes good old apple pie to a new level.  This is another great recipe from Pioneer Woman so as you expect there is lots of butter and sugar and everything else that is not good for you.


  • 1 whole Pie Crust  (refer to my pie crust posted earlier
  • 6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
  • 1/2 whole (juice Of) Lemon
  • 1/2 cup Sugar
  • 4 Tablespoons Flour
  • 1/4 teaspoon Salt
  • 1/2 cup Flour
  • 1-1/2 stick Butter
  • 1 cup Brown Sugar
  • 1/2 cup Quick Oats
  • 1/4 teaspoon Salt
  • 1/2 cup Pecans, Chopped
  • 1/2 jar (or More) Caramel Topping

Preparation Instructions

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Eat. Enjoy. Smile. Cry. Then smile again. ( words per Ree!!!!  she says it all)

close up apple pie

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Posted by on December 1, 2014 in Recipes


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