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).

Advertisements

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.

Chocolate Crunch

An excellent addition to your dessert table. Or, just make it and stand in the kitchen and eat it!

Chocolate Crunch

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 Tbl butter
1 Tbl oil
1 cup chopped nuts (*macadamia, almonds, pecans, walnuts or peanuts)
1 cup crisp rice cereal
1 cup white chocolate chips

Line a cookie sheet with foil. In a double boiler, slowly melt semi sweet chocolate chips, milk chocolate chips, butter and oil. Stir and heat just until melted and smooth. Remove from heat. Let cool  to tepid. Stir in nuts, rice cereal, and white chocolate chips. Spread into even layer of desired thickness in prepared pan, recipe will not fill the pan. Refrigerate for 20-30 minutes or until set. Break or cut into desired pieces.
*I used a mixture of macadamia and almonds

More Candy!

Pecan Toffee Pecan Toffee

Cool Mint Oreo Fudge Cool Mint Oreo Fudge

Crisp Chocolate Truffles Crisp Chocolate Truffles

Pecan Caramels Pecan Caramels

Rocky Road Fudge Rocky Road Fudge

Ultimate Turtle Brownies

Not your everyday brownies…but should be!

Ultimate Turtle Brownies

1 (15.25 oz) box chocolate cake mix
1/3 cup oil
2 eggs
1 cup each white chips, milk chocolate chips, semisweet chocolate chips, dark chocolate chips
1/2 cup butter
1 (14 oz) can sweetened condensed milk
32 Kraft caramels, unwrapped

Preheat oven to 350°. Spray a 13″x9″ baking pan with nonstick spray. Combine cake mix, oil, and eggs. Mix in all the chips. Press half of the mixture into bottom of prepared baking pan (will be a thin layer). Bake 10 minutes.

While baking, in medium saucepan, combine butter, sweetened condensed milk, and caramels. Heat over medium-low heat until melted and smooth (stir constantly). Pour over partially baked brownies in baking pan. Top with remaining brownie mixture, sprinkle over caramel mixture with your fingers (a bit messy) to make an even layer. Brownie mixture will not totally cover the caramel mixture, pat down a bit, it will spread and bake up nicely. Return to oven and bake 25-30 minutes. Remove, cool 20 minutes and run knife around edges. Cool completely before cutting into bars. Recipe found at allfood.recipes.

One Year Ago: Soft & Thick Snickerdoodles Soft & Thick Snickerdoodles

Two Years Ago: Dark Chocolate Snack Cake Dark Chocolate Snack Cake 2

Three Years Ago: Chocolate Cupcakes with Strawberry Buttercream Chocolate Cupcakes with Strawberry Cream Frosting

Four Years Ago: Date Nut Pinwheel Cookies Date Nut Pinwheel Cookies

Chocolate Covered Everything!

Sometimes I just feel like dipping! My husband and I have a favorite grab-and-go snack, peanut butter crackers. We have done a taste test of all the different brands and have our favorites. My husband prefers Keebler and I prefer Munchies by Frito-Lay. I believe it’s safe to say that we would eat any brand when it’s chocolate covered. After covering quite a few peanut butter crackers in chocolate, I start thinking what else needs a coat of chocolate? Tortilla chips. Oh my goodness, yummy! Please try it sometime. Then, when you have some melted chocolate left, throw in some nuts and raisins to coat and make clusters. This time I threw in almonds and dries cranberries. Happy snacking!

Chocolate Covered Peanut Butter Crackers

Chocolate Covered Tortilla Chips

Almond & Cranberry Chocolate Clusters

1 cup semisweet chocolate chips
2 tsp shortening

In a double boiler over medium heat, melt chocolate and shortening, stirring until smooth. Turn heat down to low or turn off (can turn back on if chocolate starts to set up). When I dip, I use two forks to pick the item up and let excess chocolate drip off. For clusters, use a spoon. Set on sheet of wax paper on a baking sheet to set up. To set up quickly, put in refrigerator for about 15 minutes.

One Year Ago: Ham & Swiss Ring with Mustard Sauce Ham & Swiss Ring with Mustard Sauce 1

Two Years Ago: Supreme Pizza Ring Supreme Pizza Ring 2

Three Years Ago: Glazed Cinnamon Snack Cake Glazed Cinnamon Snack Cake

Chocolate Fudge Pie

I love making pies! So many flavor combinations. Each one is a work of art, carefully crafted for your loved ones’ eating pleasure. Definitely an activity that makes me happy.

Chocolate Fudge Pie

1 unbaked 9″ pastry shell
2 eggs
1 cup sugar
1/2 cup butter, cut in chunks
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup coconut

Preheat oven to 450°. Line the unbaked pastry shell with foil and bake for 8 minutes. Remove from oven and remove foil. While shell bakes, make filling. In a saucepan, whisk eggs and sugar. Add butter  and chocolate chips. Cook over medium heat  whisking constantly until butter and chips melt and mixture is creamy and coats the back of a spoon (about 4-5 minutes). Stir in pecans and coconut. Pour filling into pastry shell as it comes from the oven. Turn oven heat down to 350° and bake pie for 20-22 minutes more. Serve warm or room temp with vanilla ice cream and a glass of milk!

One Year Ago: Cranberry Cinnamon Coffee Cake Cranberry Cinnamon Coffee Cake

Two Years Ago: Sweet & Savory Sausage Stuffing Sweet & Savory Sausage Stuffing

Three Years Ago: Crispy Crunchy Peanut Butter Brownies Krispie Crunchy Peanut Butter Brownies

Chunky Chocolate Jam Bars

A great recipe that uses ingredients usually on hand. A little crunch from the pecans, chewy from the oats and coconut, a bit of a shortbread taste in the buttery crust, and the sweet chocolatey jam center! Yum! The original recipe comes from recipebridge.com.

Chunky Chocolate Jam Bars

1½ cups flour
1 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 cup cold butter
1½ cups oats
1 cup coconut
1 cup chopped pecans
3/4 cup semi sweet chocolate chips
3/4 cup raspberry jam

Heat oven to 350°. Line 13″x9″ pan with foil, ends of foil extending over sides. Spray with nonstick spray. Stir together flour, brown sugar, baking powder, and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add oats, coconut, and nuts; mix well. Press half crumb mixture into bottom of prepared pan. Sprinkle chocolate chips evenly over crumb mixture. Spoon jam evenly over top, dropping in small blobs. Spoon remaining crumb mixture over the top. Bake 25 to 30 minutes or until lightly browned. Cool in pan until set enough to use foil overhang to lift bars from pan; place on wire rack. Cool completely before cutting into bars.

One Year Ago: Blackberry Sweet Rolls Blackberry Sweet Rolls

Two Years Ago: Salami & Roasted Red Pepper Stromboli Salami & Roasted Red Pepper Stromboli

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.

Peanut Butter Chocolate Chip Granola Cookies

This morning I was craving a cookie. Wait…is there something wrong with me? Do normal people wake up craving a really good cookie? I don’t want bacon and eggs, I want a cookie. Anyway, I am quite picky about the look of a cookie. I want it to look so good that it speaks to me, says something like, “I am so irresistible, a taste adventure, so worth the calories”. When I took these babies out of the oven I swear I heard one say, “Hey lady, we speak your language, and who cares what time it is”. There is granola in these cookies, so, we have the whole breakfast thing covered, lets eat!

Peanut Butter Chocolate Chip Granola Cookies

1/2 cup butter, softened
1/2 cup peanut butter (crunchy or creamy)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1¼ cups flour
1 tsp baking soda
1/4 tsp salt
2 cups granola
1 cup semisweet chocolate chips
1/2 cup Reese’s Mini Pieces

Preheat oven to 375°. With electric mixer, cream butter, peanut butter, sugar, and brown sugar. Add egg and vanilla; mix well. Add flour, baking soda, salt, granola, chocolate chips, and Reese’s Mini Pieces and mix just until combined. Drop by scoopfuls onto slipat lined or lightly sprayed baking sheet, press each scoop of batter down slightly to flatten (bottom of a glass or fingers work!). Bake 9-10 minutes, do not over bake. Cool on baking sheet for a few minutes and remove to cooling rack. Makes about 30 2½” cookies. Adapted from a Southern Living recipe on myrecipes.com.

One Year Ago: German Chocolate Pie German Chocolate Pie

Two Years Ago: Banana Chocolate Chip Muffins Two Ways Banana Chocolate Chip Muffins Scratch

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.

Chocolate Chip Cookies 52

Chocolate Chip Cookies, what’s not to like? I am always willing to try a new recipe, this one comes from dashandbella found at food52.com that is why I am calling it Chocolate Chip Cookies 52. I think they are totally delicious, loaded with chocolate. I don’t know if it will stop me from using my old standby chocolate chip cookie recipe that I have been using for years, because it is engrained in my brain. They both are excellent texture, flavor, and experience! You just might want to do some baking and taste test for yourself, what a way to spend an afternoon!

Chocolate Chip Cookies 52

2¹/8 cups flour
1 tsp baking soda
1/2 tsp salt
1½ cups semi sweet chocolate chips
1 cup large bittersweet chocolate chips
1½ cups chopped walnuts
1 cup butter, softened
1 cup light brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla

Preheat oven to 375°. Line a baking sheet with silpat or parchment paper.

Sift flour, baking soda, and salt. Set aside. Mix together chocolate chips and chopped nuts. Set aside. Cream butter and sugars until well mixed and light. Add one egg. Mix for 5 seconds. Add second egg. Mix for 5 seconds. Add vanilla. Mix for 5 seconds. Add sifted flour mixture in 4 batches, stopping before adding final batch. For first 3 batches, mix at low speed just to combine, scraping down sides between each addition. Before adding final batch of flour, add chocolate chip/nut mixture. Add last batch of flour and mix until there is barely a trace of flour visible. Don’t over-mix. It might be better to mix in the final batch by hand.

Drop by scoopfuls onto prepared baking sheet. Bake for 8-10 minutes, I baked mine for 9 minutes. It is best to pull them out when they are barely set in center, they continue to cook a bit after pulled from oven. Cool on baking sheet for at least 2 minutes, then remove to cooling rack.

Try These Recipes:

Coconut Pecan Cinnamon Chip Oatmeal Cookies Coconut Pecan Cinnamon Chip Oatmeal Cookies

Double Chocolate Walnut Brownies Double Chocolate Walnut Brownies

Cool Mint Oreo Fudge

Easy chocolate fudge with a bonus of a little crunch and mint. Quick and delicious!

Cool Mint Oreo Fudge

2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 (14 oz) can sweetened  condensed milk
dash salt
1½ tsp vanilla
10 Cool Mint Oreos, chopped

Line a 8″x8″ or 9″x9″ square pan with foil, extending foil over ends. In large heavy saucepan over low heat, combined semisweet chocolate chips, milk chocolate chips, sweetened condensed milk, and salt; heat just until chips are melted. Remove from heat and stir in vanilla. Stir chopped Oreos into fudge mixture. Press into prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of foil, peel foil away from fudge. Cut into squares. Adapted recipe from eaglebrand.com.

Cool Mint Oreo Fudge 2

Cool Mint Oreo Fudge 3

One Year Ago: Jungle Animal Cookies Truffles Jungle Animal Cookie Truffles

Two Years Ago: Chocolate Pecan Pie Truffles Chocolate Pecan Pie Truffles