Monthly Archives: June 2015

Chocolate Kahlua Coffee Pound Cake


Through the years, Kahlua has been my go to Apéritif. Let me tell you, adding it to your baked goods, Ahhhhhmazing! The Kahlua and coffee enhance the chocolate beyond belief in this cake.



1 box devil’s food cake mix (16.5 ounces)
1 box instant chocolate pudding mix
4 eggs
1/2 cup oil
1/2 cup Kahlua
3/4 cup strongly brewed coffee
for glaze
1/2 cup Kahlua
2 cups sifted powdered sugar


1. Combine cake mix, pudding mix, eggs, oil, Kahlua and coffee until smooth. Beat an additional 2 minutes. Pour batter into a well greased bundt pan. Bake in a preheated 350 degree oven for 50-55 minutes. Test for readiness using a toothpick, when inserted in center of cake it comes out clean.

2. Let cake cool in pan for 15 minutes be for inverting onto rack to cool completely.

3. For the glaze, whisk together the kahlua and powdered sugar until smooth, drizzle as much or as little as you like over cake.


Midnight Mocha Cheesecake


Rich, silky and totally decadent, this Midnight Mocha Cheesecake is a chocolate lover’s ultimate dessert. The hint of infused coffee puts it over the top.

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Prep time: 15 mins
Cook time: 1 hour 50 mins
Total time: 2 hours 5 mins


2 cup(s) (from about 8 ounces cookies) gluten-free crispy chocolate cookie crumbs
4 tablespoon(s) butter, melted
2 tablespoon(s) sugar
1 cup(s) sugar
⅛ teaspoon(s) (plus a pinch) salt
8 ounce(s) (60 to 70 percent cacao) bittersweet chocolate, chopped and divided
¼ cup(s) cold strong coffee
1 tablespoon(s) instant espresso powder
1 teaspoon(s) vanilla extract
3 package(s) (8 ounces each) cream cheese, softened
¼ cup(s) unsweetened cocoa
4 large eggs


1. Preheat oven to 325 degrees F. Spray 9-inch springform pan with nonstick cooking spray. In medium bowl, combine crumbs, butter, 2 tablespoons sugar, and ⅛ teaspoon salt; transfer to prepared pan. Press into even layer that comes up side of pan slightly. Place on rimmed baking sheet. Bake 10 minutes. Cool completely.

2. Meanwhile, in small microwave-safe bowl, microwave 6 ounces chocolate on high in 30-second intervals or until mostly melted, stirring in between; let cool. In small bowl, stir together coffee, espresso powder, and vanilla. With mixer on medium-high speed, beat cream cheese until smooth. Reduce speed to low. Beat in cocoa and remaining 1 cup sugar, scraping down side of bowl occasionally. Beat in coffee mixture. Increase speed to medium. Add eggs one at a time, beating well between additions, scraping down side of bowl occasionally. Beat in melted chocolate just until well mixed. Pour batter into cooled crust. Bake 50 minutes on rimmed baking sheet.

3. Turn oven off and prop door open with wooden spoon. Let cheesecake stand in oven 1 hour. With small icing spatula or knife, loosen side of cheesecake from pan. Refrigerate, uncovered, 2 hours or up to 2 days.

4. When ready to serve, loosen cheesecake once more from side of pan; remove springform ring. In small microwave-safe bowl, microwave remaining 2 ounces chocolate on high 30 second or until just melted, stirring. Drizzle over cheesecake.

3 Musketeer Mississippi Mud Cake


3 Musketeer Mississippi Mud Cake will make your head explode. It’s chocolate heaven for the chocoholics. What better dessert for my #chocolatefriendsofTenaciousM?


Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes


1 cup butter, at room temperature
4 ounces semisweet chocolate, chopped
2 cups granulated sugar
1 and 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5 ounce bag) miniature marshmallows
6 regular size 3 Musketeer candy bars, chopped in large chunks

Chocolate Frosting
1/2 cup butter
1/3 cup milk
1/3 cup unsweetened cocoa, sifted
4 cups confectioners sugar
1 teaspoon vanilla extract


1. Preheat oven to 350 degrees.
2. Line a 15x10x1 inch sheet pan with foil or parchment paper. Spray with non-stick spray.
3. Microwave 1 cup butter and chocolate in a microwave-safe bowl at 30 second intervals until melted. Stir to combine and allow to cool.
4. Combine sugar, flour, cocoa and salt.
5. Combine eggs and vanilla with cooled chocolate.
6. Add egg mixture to flour mixture and mix until combined and smooth.
7. Pour onto prepared sheet pan.
8. Bake at 350 degrees for 20 minutes.
9. Carefully remove from oven and spread marshmallows evenly over brownie layer.
10. Return to oven and bake 8 to 10 minutes to toast marshmallows.
11. Remove from oven and immediately sprinkle with 3 Musketeer candy bars.
12. Make Chocolate Frosting: Combine butter, cocoa and milk in a small sauce pan over low heat. Cook 2 to 3 minutes until butter is melted and mixture thickens slightly.
13. Add confectioner’s sugar one cup at a time, whisking to combine.
14. Add vanilla and whisk until smooth.
15. Pour over slightly cooled cake.

Happy Father’s Day 2015


Wishing all the father’s and stand-in dads a wonderful Father’s Day!!


Chocolate Poke Cake


The cake itself is decadent and moist with an amazing rich chocolate flavor… even without the pudding on top, it is excellent!! The homemade pudding is super easy and quick and takes this cake to the next level! The whole thing is topped with my absolute favorite “poured frosting”.

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1¾ cups flour
1¾ cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 cup brewed coffee, cooled
1 tablespoon lemon juice
1 cup milk
½ cup vegetable oil
½ teaspoon vanilla extract

Chocolate Pudding Layer
⅔ cup sugar
⅓ cup cocoa
3 tablespoons cornstarch
pinch of salt
2¼ cups milk
1 tablespoon butter

⅓ cup milk
⅓ cup butter, softened
1¼ cups sugar
1 cup semi-sweet chocolate chips



1. Preheat oven to 350 degrees F. Grease & flour a 9×13 inch pan.
2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn’t over cook.

Chocolate Pudding
1. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
2. Turn heat to medium high stirring constantly until mixture comes to a boil.
3. Allow to boil for 1 minute while stirring, remove from heat and stir in butter.
4. Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake. Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)

Poured Frosting
1. In a saucepan, combine milk, butter, & sugar over medium high heat. Bring to a rolling boil and allow to boil 45 seconds. Remove from heat and add chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.

Chocolate Caramel Mason Jar Lid Tarts


Play around with the fillings in this recipe — substitute a different type of chocolate if you like, use jam instead of caramel, or try cookies instead of graham crackers. The possibilities are endless and delicious!



4 graham cracker sheets
2 tsp. granulated sugar
2 1/2 tbsp. unsalted butter
2 cups milk chocolate chips
1/4 cups heavy whipping cream
2 to 3 tsp. Salted Caramel Sauce


1. Preheat the oven to 350 degrees F. Place four pint-sized mason jar rings on a small baking sheet. Place the lids with the rubber part facing down.

2. In a food processor, combine the graham crackers and sugar. Pulse for about 30 seconds, or until finely ground. Stream in the melted butter and continue to pulse. The mixture should appear like wet sand, and it should slightly clump together when squeezed in your hand. If you overmix, it will turn into dough — not good.

3. Divide the graham cracker crumbs between the mason jar lids. Use a shot glass to pack in the crumbs and push them up the sides of the ring.

4. Bake for 10 minutes. Let cool completely on a cooling rack.

5. Now we’re going to melt the chocolate. It can be finicky, so this is the way I do it: Bring 1 cup of water to a boil in a small saucepan. Make sure you have a glass bowl that fits over the pan without touching the water. Place the chocolate chips and cream in the glass bowl, and have it ready next to the stove. Once the water boils, turn off the heat and place the bowl of chocolate and cream over the pan. Stir, stir, stir until the chocolate melts. You may have to turn the heat back on to boil the water again, but I find that if I’m patiently daydreaming while stirring the chocolate, it all melts just fine.

6. Pour the melted chocolate into the tart shells. Tap the lids gently to get rid of any air bubbles.
Let sit for 10 minutes.

7. Dot drops of caramel sauce onto the surface of the chocolate, and after a few seconds, run a toothpick or knife through the chocolate to swirl it together.

8. I recommend refrigerating the tarts for a few hours to set the chocolate. However, before serving, let them come back to room temperature — the chocolate is too hard when cold.

9. The tarts will keep for up to 3 days refrigerated.

German Chocolate Cake Sundae


Transform a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae.


Total Time: 30 mins
Serves: 6


1 cup unsweetened wide-flake coconut chips
3/4 cups Pecan halves
1 cups granulated sugar
2 tbsp. light corn syrup
3/4 cups heavy cream
1 tsp. pure vanilla extract
1 pinch Sea salt
2 pt. coconut ice cream
1 cups coarsely crumbled chocolate wafer cookies


1. Preheat the oven to 350 degrees F. Spread the coconut and pecans in 2 separate pie plates. Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant. Let the coconut and pecans cool, then coarsely chop the pecans.

2. Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Wash down the side of the pan with a wet pastry brush. Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes. Remove from the heat and carefully add the cream. When the bubbles subside, stir to combine. Add the vanilla and salt and let cool slightly. Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips.

3. Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs. Top with the warm caramel sauce and the remaining cookie crumbs and coconut. Serve right away.

Missing The Urban Vibe!


This is the second time in a few weeks that work has brought me to Washington, D.C. It’s been a few years since I lived in an urban community and I love the chance to revisit whenever I can. It’s great how you bump into amazing experiences, people, art and opportunities walking through the city rather than driving, and today was no different.