Brick Street Cafe Chocolate Cake

I am hoping to visit South Carolina someday, but for now I will settle for a big chocolate taste of the South. The Brick Street Cafe is in Greenville, SC and is famous for their cakes and pies. This recipe is said to be their cake named “The Best Chocolate Cake I’ve Ever Had”, it is definitely fudgy, chocolatey amazing!

Brick Street Cafe Chocolate Cake 2

Brick Street Cafe Chocolate Cake 1.jpg

Cake:
1 cup butter, softened
2 cups sugar
2 tsp vanilla
3 large eggs
2½ cups cake flour
1 cup unsweetened cocoa
2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 cup semisweet chocolate chips

Preheat oven to 350°. Liberally spray a bundt or tube pan. In large bowl with electric mixer, cream butter and sugar.  Mix in vanilla and eggs. Add cake flour, cocoa, baking soda, salt and buttermilk; mix thoroughly. Stir in chocolate chips. Pour into prepared pan and spread evenly. Bake 30 minutes, turn oven heat down to 325° and bake 30-40 minutes more. Test with cake tester. Cool in pan 15 minutes. Invert onto cooling rack and cool completely.

Chocolate Fudge Frosting:
1/2 cup butter
1/2 cup water
1 tsp vanilla
1 cup unsweetened cocoa
3½ cups powdered sugar
2-4 Tbl heavy cream

In sauce pan over medium heat, melt and stir together butter, water, and vanilla. Remove from heat and stir in cocoa. Stir in powdered sugar. Stir in cream one tablespoon at a time, to achieve a creamy yet pour-able frosting to spread over top of cake and run slowly down the side and puddle. There is a lot of frosting, you can put half on and wait a bit for that to set up and then pour the remaining over frosting over (microwave the remaining frosting a few seconds to get it liquid enough to pour).

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Peanut Butter Fudge Oatmeal Cookies

It’s my favorite! Well, I probably say that about quite a few cookie recipes, but really, this is right up there at the top.

Peanut Butter Fudge Oatmeal Cookies

Peanut Butter Fudge Oatmeal Cookies 2

1½ cups oats
1¼ cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 cup semisweet chocolate chips
3/4 cup peanut butter chips

Preheat oven to 350°. Stir together oats, flour, cocoa, baking soda, baking powder, and salt. In another large bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add eggs and vanilla, mix thoroughly. Add dry ingredients to creamed mixer, and mix just until combined. Stir in chocolate chips and peanut butter chips. Drop large scoop of batter onto cookie sheet, press down just a bit to make a disc shape. Bake for 9-10 minutes, do not over-bake. I bake mine exactly 9 minutes, take out of oven, then leave on the cookie sheet about 10 minutes to finish their bake and cool. Makes approx 2½ dozen.

Brownies Supreme

In my mind and taste buds, these are Brownies Supreme. A mixture of dark chocolate, chocolate chips, coconut and nuts. What is your idea of a supreme brownie?

Brownies Supreme

Brownies:
1 cup butter, melted
3 cups sugar
2 tsp vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil (leaving overhang on each end) and lightly spray with non stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Mix in eggs one at a time. Add flour, cocoa, dark cocoa, and salt; mix thoroughly. Stir in chocolate chips. Spread in prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Toward the end of brownie baking time, start preparing frosting.

Frosting:
1/2 cup butter
3/4 cup evaporated milk
1 cup sugar
1 tsp vanilla
1/2 cup coconut
1/2 cup chopped nuts (walnuts or pecans)

In saucepan over medium heat, bring butter, evaporated milk, and sugar to boil. Boil for about 5 minutes until thickened. Remove from heat, stir in vanilla, coconut, and nuts. Pour and spread over cake as it comes from the oven. Cool completely, remove from pan to cutting board using foil overhang. Carefully peel foil away from sides and bottom of brownies and cut into squares.

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Chocolate Snack Cake

This is a quick fix recipe for a moist, rich chocolate cake. It’s a great recipe for a 9″x9″ pan for times when you don’t need a full size cake. Throw in some mini chocolate chips and chopped nuts, slather with your favorite frosting, or dive right in and enjoy as is! Another favorite for a 13″x9″ size is Dark Chocolate Snack Cake.

Chocolate Snack Cake

1¾ cups flour
1 cup brown sugar
1/4 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/3 cup oil
1 egg
1 tsp vinegar
1 tsp vanilla
1/2 cup mini chocolate chips, optional
1/2 cup chopped nuts, optional

Preheat oven to 350°. In large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk together milk, oil, egg, vinegar, and vanilla. Pour milk mixture into dry ingredients and whisk together until well combined. Stir in chocolate chips and nuts if using. Pour batter into sprayed 9″x9″ square baking pan (can sprinkle some chocolate chips and nuts on top too). Bake 30-35 minutes until center is done.

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Red Velvet Brownie Cake

This is a combination of a brownie layer, red velvet layer, and my favorite fudgy frosting. Probably best served with a giant scoop of vanilla ice cream!

Red Velvet Brownie Cake

Brownie Layer:
1/2 cup butter, very soft
1 cup sugar
3 eggs
1 tsp vanilla
1/2 cup flour
6 Tbl unsweetened cocoa
1/4 tsp salt

Preheat oven to 350°. In bowl mixing by hand, cream butter and sugar. Add eggs and vanilla, mix well. Add flour, cocoa, and salt; mix just until combined. Spread in sprayed 13″x9″ baking pan.

Red Velvet Layer:
3 Tbl butter, very soft
1 cup sugar
2 eggs
1 Tbl unsweetened cocoa
1 Tbl red food color
1/2 cup milk
1 tsp vanilla
1¾ cup flour
1/4 tsp salt
2 tsp vinegar
1 tsp baking soda

In bowl with electric mixer, cream butter and sugar. Add eggs and mix well. In small bowl, make a paste with the cocoa and red food color; mix into creamed mixture. Add flour, salt, milk, and vanilla; mix well. In small bowl, add baking soda to vinegar; add to batter and mix well. Spoon red velvet batter over brownie batter in baking pan, gently spread evenly to completely cover. Bake 30-35 minutes until center is done. Cool completely.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over cake, a thick layer. Frosting will set up nicely in a wonderful fudge layer!

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Brownie Cookies with Chocolate Fudge Frosting

This is a perfect chocolate fix! The problem…one just doesn’t seem to be enough.

Brownie Cookies with Chocolate Fudge Frosting 2

Brownie Cookies with Chocolate Fudge Frosting

Brownie Cookies:
2/3 cup butter, softened
1½ cups brown sugar
1 Tbl water
1 tsp vanilla
2 eggs
1½ cups flour
1/3 cup unsweetened cocoa
1/2 tsp salt
1/4 tsp baking soda
1/2 cup mini chocolate chips
1/2 cup finely chopped walnuts

Preheat oven to 375°. Cream butter and brown sugar with electric mixer. Mix in water, vanilla, and eggs. Stir together flour, cocoa, salt and baking soda. Mix dry ingredients into creamed mixture. Stir in chocolate chips and walnuts. Drop by scoopfuls onto ungreased or silpat lined baking sheet, two inches apart. Bake 8-9 minutes. Cool completely before frosting.

Chocolate Fudge Frosting:
1/2 cup butter, softened
1½ cups powdered sugar
1/4 cup unsweetened cocoa
2-3 Tbl milk

Whip butter with electric mixer. Add powdered sugar, cocoa, and milk one Tbl at a time to make desired spreading consistency. Frost each cookie and sprinkle with colored sprinkles.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Strawberry Cheesecake Brownies

It’s time for brownies! Brownies make me happy! This recipe is from texanerin.com.

Strawberry Cheesecake Brownies

Brownie Layer:
1/2 cup flour
1/2 cup + 2 Tbl sugar
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup plain Greek yogurt
3 Tbl milk
1 egg
1 tsp vanilla

Strawberry Cheesecake Layer:
1 (8 oz) cream cheese, room temperature
1 cup plain Greek yogurt
2 eggs
1/2 cup sugar
1½ tsp vanilla
1/2 cup strawberry jam

Preheat oven to 350°. Line a 8″x8″ pan with foil and spray with non-stick spray. For the brownie layer, whisk together flour, sugar, cocoa, baking soda, and salt. In anotherl bowl, whisk together yogurt, milk, egg, and vanilla. Add to the dry and mix just until combined. Do not over mix. Spread batter evenly into prepared pan. For the strawberry cheesecake layer, beat together cream cheese, yogurt, eggs, sugar, and vanilla until smooth. Pour gently over the brownie layer and spread evenly. Drop clumps of strawberry jam on top and pull a knife through each clump to gently swirl. Bake 20 minutes, turn oven temperature down to 325° and continue baking 20 minutes more. Remove from the oven and let cool before cutting. Store covered in the refrigerator.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Biscoff Brownies with Biscoff Cookie Spread Frosting

For all those who love Brownies and Biscoff Cookies & Biscoff Cookie Spread, why not? I think it is a winning combination!

Biscoff Brownies

Biscoff Brownies:
1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 (8.8 oz) pkg Biscoff Cookies, finely crushed (I used 26 and ate the rest)

Preheat oven to 350°.  Spray 13″x9″ baking pan with non-stick spray. In large bowl, stir together melted butter, sugar, and vanilla.  Add eggs one at a time, beating after addition.  In medium bowl, stir together flour, cocoa, dark cocoa, and salt.  Stir dry ingredients into butter/egg mixture, mixing just until well combined. Spread half brownie batter (about 2 cups) in prepared pan.  Spoon Biscoff Cookie crumbs evenly across top of batter. Drop remaining brownie batter in small clumps evenly around on top of crumbs.  Using one finger, gently pull across the top of the clumps of batter, gently drawing them together to spread solidly over the crumbs (it takes a few minutes and some patience but it works). Bake 30-35 minutes.  Cool on wire rack.

Biscoff Spread Frosting:
1/2 cup creamy Biscoff Cookies Spread
1/4 cup butter, softened
2 cups powdered sugar
4 Tbl milk

Whip Biscoff Spread and butter together with electric mixer until light and creamy. Add powdered sugar 1/2 cup at a time alternating with milk 1 Tbl at a time, whipping until creamy consistency. Frost completely cooled brownies.

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If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Mini Muffins

For a quick little snack!

Chocolate Mini Muffins

2½ cups flour
1/2 cup unsweetened cocoa
2 cups sugar
2 tsp baking powder
1 tsp salt
1 cup mini chocolate chips
1 cup chopped walnuts (optional)
1/2 cup butter, melted & cooled
1/2 cup oil
1½ cups milk
3 eggs
1 tsp vanilla

Preheat oven to 350°. Prepare muffin pan with papers, spray or use Demarle (no prep necessary). In large bowl, whisk together flour, cocoa, sugar, baking powder, salt, chocolate chips, and nuts. In medium bowl, whisk together cooled melted butter, oil, milk, eggs, and vanilla. Pour liquid ingredients into dry ingredients and mix by hand just until well incorporated. Scoop batter into muffin cups, filling 3/4 full. Bake 18-20 minutes or until top center is set. Cool in pan 5 minutes before removing to cooling rack.

* For regular size muffins, bake 25-30 minutes. For mini bread loaves, bake for 35-40 minutes.

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If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Red Velvet Chocolate Chip Muffins

On Valentine’s Day when my kids were growing up, I liked to make a special breakfast for them before sending them off to school. Here is a quick and easy little something you can add to your Valentine morning menu or maybe an after school Valentine’s Day snack! XOXO

Red Velvet Chocolate Chip Muffins

1½ cups flour
2 Tbl unsweetened cocoa
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup mini chocolate chips
2/3 cup milk
1 egg
2 Tbl oil
1/4 tsp vanilla
1 tsp red food coloring

Preheat oven to 400°. Prepare 6 muffin cups, spray or papers (use Demarle, no spray or papers needed).

In large bowl, stir together flour, cocoa, sugar, baking powder, salt, and mini chocolate chips. In another bowl, whisk together milk, egg, oil, vanilla, and red coloring. Pour milk mixture over dry ingredients and stir by hand just until combined.

Scoop batter into muffin cups. Bake 18-22 minutes, or until centers are set. Cool in pan 10 minutes, remove from pan and cool on cooling rack.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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