Tag Archives: Baking

Chocolate Lasagna


This is for YOU, the chocolate lover out there who is looking for a chocolate-y treat that is actually quite light! Chocolate Lasagna is a dessert you don’t want to miss! Oh, and did I mention that it’s a no-bake treat? I love it when I come across a fantastic treat that requires no oven! Enjoy!


1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
2 of the 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips


1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

3. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

4. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.


One-Bowl Caramel Skillet Brownie


I believe my heart sunk right into this skillet’s fudgy middle even before it was cool enough to cut a square. These are brownies that satisfy like no other; they’re intensely chocolatey, chewy yet still fudgy, and made even more decadent with swirls of gooey caramel sauce and a healthy sprinkle of flaky sea salt.


4 ounces bittersweet chocolate (60 to 70% cacao), finely chopped
8 tablespoons (1/2 cup) unsalted butter, cut into small cubes
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon fine salt or 1/2 teaspoon kosher salt
2 heaping tablespoons good-quality caramel sauce
1/4 teaspoon flaky sea salt


1. Arrange a rack in the middle of the oven and heat to 350°F. Place the chocolate in a large bowl.

2. Melt the butter in an 8- or 9-inch cast iron skillet over medium heat. Pour the melted butter over the chocolate, leaving a film of butter on the pan. Set the pan aside. Let the mixture sit for a minute, then stir to evenly combine — the chocolate should be melted and the mixture should be smooth.

3. Add the sugar and whisk to combine. Whisk in the eggs, one at a time, followed by the vanilla. Whisk vigorously for about 1 minute. Stir in the flour and salt.

4. Transfer the batter to the skillet and spread into an even layer. Drop dollops of the caramel sauce all over the top. Using a butter knife, gently swirl the caramel sauce into the batter, running the knife lengthwise and crosswise. Sprinkle the top evenly with the flaky sea salt.

5. Bake until a tester inserted in the center comes out with just a few crumbs, 25 to 30 minutes. The edges should look firm and well-baked, the center should be moist but not gooey, and the caramel sauce should be bubbling.

6. Cool completely in the skillet on a wire rack. Cut into squares and serve.

Candy Bar Stash Chocolate Cake


This Candy Bar Stash Chocolate Cake starts with a rich chocolate cake with a tender, moist crumb and is topped with a sweet chocolate buttercream made with butter, cocoa powder and cream.

If that isn’t enough, take it up a notch and add your favorite chocolate candy bars. Once the cake is frosted, top it with a variety of candy bars making sure to do it right away as the frosting acts like a glue once it sits. It’s fun to give dimension to the cake by using Kit Kat, Crunch Bars, or even full-size candy bars that stand up on the cake.



  • Chocolate Cake:
  • 1¾ cup Flour
  • 1¾ cup Sugar
  • ¾ cup Cocoa (high quality)
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • ½ cup Oil (canola or coconut oil)
  • 2 Eggs
  • 1 cup Buttermilk
  • 1½ teaspoons Vanilla
  • 1 cup Hot Water
  • Chocolate Buttercream Frosting:
  • 1½ cups Butter, softened
  • 1 cup Cocoa
  • 5 cups Powdered Sugar
  • ⅓ cup Cream, Half n Half or Milk
  • Candy Bars:
  • Kit Kat
  • Crunch Bar
  • Snickers
  • Reeses Peanut Butter Cup
  • Twix
  • Milky Way
  • Butterfinger
  • M & M’s
  1. Preheat oven to 350 degrees.
  2. In large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
  3. In mixing bowl, beat oil, eggs, buttermilk and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together.
  4. Spray two 8 or 9 inch cake pans with non-stick cooking spray. You can also use three 8 inch cake pans for this recipe. Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of cake to check if it comes out clean.
  5. Let cool before frosting.
  6. To make Chocolate Buttercream Frosting:
  7. In mixing bowl, cream together Butter, Cocoa, Powdered Sugar, and Cream until light and fluffy. You may want to add more cream or milk depending on consistency. Once cake has cooled and has been removed from pans, frost each layer with frosting.
  8. Top with your favorite chocolate candy bars — Kit Kat, Crunch Bar, Snickers, Reeses Peanut Butter Cups, Twix, Milky Way, Butterfinger, and M & M’s.
  9. This is one baked good that gets even better the next day, if covered.
  10. *If you would like to make a triple layer cake, 1½ times the recipe and use three 8 or 9 inch cake pans

Mini Triple-Chocolate Pound Cakes


You’ll hardly be able to bake these little gems before they’re devoured!  Enjoy!


2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon table salt
1 1/2 cups butter, softened at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk
2 teaspoons instant espresso
2 teaspoons vanilla extract
1 cup 60% cacao bittersweet chocolate morsels

3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

1 cup powdered sugar
1 to 2 Tbsp. buttermilk
1/4 teaspoon vanilla extract


Prepare Cakes: Preheat oven to 325°.

  1. Whisk together ingredients.
  2. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth.
  3. Gradually add granulated sugar, beating until light and fluffy.
  4. Add eggs, 1 at a time, beating just until yolk disappears.
  5. Combine 1 1/4 cups buttermilk and next 2 ingredients.
  6. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
  7. Beat at low speed after each addition. Fold in bittersweet chocolate morsels.
  8. Pour batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full.
  9. Bake at 325° for 26 to 30 minutes.
  10. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
  11. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.
  12. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cakes.

Gooey Chocolate-Caramel Fantasy


This luscious dessert includes a chocolate crumb crust and caramel-pecan filling crowned with melted chocolate.


1/3 cup butter, melted
2 cups chocolate wafer crumbs (about 38 wafers)
30 vanilla caramels
1/2 cup caramel ice cream topping
2 cups chopped pecans
1/4 cup whipping cream
3/4 cup semisweet chocolate pieces
1/4 cup whipping cream


1.In a medium mixing bowl, stir together chocolate wafer crumbs and melted butter. Press onto the bottom of a 9-inch springform pan. Bake in a 350 degree F oven for 10 minutes. Cool slightly on a wire rack.

2. In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup whipping cream. Remove from heat; stir in nuts. Spread over crust. Cool; cover and chill for 1 hour.

3. For topping: In a heavy small saucepan, melt chocolate. Remove from heat; stir in remaining whipping cream.

4. Drizzle or spread over caramel-pecan mixture. Cover and chill for at least 1 hour. Makes 12 servings.

Mini Chocolate Snowball Cakes


For when a snack-cake craving (or nostalgia) strikes. Confession: Sometimes we get a little nostalgic for a classic Hostess snack cake, specifically of the Sno Ball variety. When the craving strikes, we turn to this recipe for mini chocolate snowball cakes.



½ cup unsalted butter, at room temperature
1 cup light brown sugar
½ cup sugar
2 eggs
1½ teaspoons pure vanilla extract
2¾ cups all-purpose flour
½ cup cocoa powder
1¼ teaspoons baking soda
¾ teaspoon salt
½ cup buttermilk
½ cup warm water 


3 cups shredded coconut
2 2/3 cups whipped topping or whipped cream


1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Make the cakes: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes.

3. Add the eggs one at a time, and scrape the side of the bowl well after each is added. Add the vanilla extract and mix to combine.

4. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt to combine. Add about half of the flour mixture to the mixer, and mix on low speed to combine.

5. Gradually add the buttermilk and water to the mixer; mix to combine. Add the remaining flour mixture and mix to combine.

6. Scoop the batter (an ice-cream scoop works great) into 16 even mounds on the prepared baking sheets. Stagger the cakes, leaving at least 2 inches of space all around—the cakes will spread during baking.

7. Bake until a toothpick inserted into the center of a cake comes out clean, 12 to 15 minutes. Cool completely.

8. Trim the uneven edges from the cakes by pressing a 3-inch circle cookie cutter (or the rim of a large glass) into the center of each cooled cake. You will end up with 16 perfect circles.

9. Spread the coconut into an even layer on a large plate or baking sheet.

10 .Build the cakes:  Scoop ⅓ cup whipped topping or whipped cream onto a cake and then place another cake on top. Press down on the top cake until some of the filling comes out the sides and then use a spatula to spread this excess all over the sides and top. Repeat with the remaining cakes and whipped cream.

11. Roll the cakes in the coconut to coat all over. Refrigerate the cakes until ready to serve. They will keep in the refrigerator, stored in an airtight container, for up to a week.

Chocolate Cream Pie


The filling of this chocolate-crust pie is luscious, but not too rich. (Think old-fashioned chocolate pudding.) A bit of sour cream in the whipped topping balances the chocolate perfectly.


1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
4 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1/2 cup shortening, chilled and cut up
3 -4 tablespoons ice water
1 cup chopped semisweet chocolate (6 ounces)
2 tablespoons butter
3 cups whole milk
2/3 cup granulated sugar
4 egg yolks
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
3/4 cup whipping cream
2 tablespoons sour cream
1 tablespoon powdered sugar
Chocolate curls or grated semisweet chocolate


For crust: In a medium bowl, combine flour, 2 tablespoons cocoa, 4 1/2 teaspoons sugar and the salt. Using a pastry blender, cut shortening into flour mixture until it resembles coarse crumbs.

Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork. Continue adding water, 1 tablespoon at a time, until all dough is moistened. Form dough into a ball. On a lightly floured surface press dough into a disk. Roll dough into a 12-inch circle. Ease circle into a 9-inch pie plate. Trim pastry to 1/2-inch beyond edge of pie plate. Fold under extra crust and crimp as desired.
Prick bottom and sides of pastry with a fork. Line crust with a double layer of foil. Bake in a 425 degrees F oven for 10 minutes. Remove foil and bake for 8 minutes more or until set and dry. Remove from oven and cool completely.

For filling: Place chopped chocolate and butter in a medium bowl. Set aside. Heat milk in a large heavy saucepan over medium heat until steam rises from surface (do not let boil). Meanwhile, in a medium mixing bowl, whisk together 2/3 cup sugar, the yolks, cornstarch, and 2 tablespoons cocoa powder (mixture will be thick).

Slowly whisk 2 cups of the hot milk into egg mixture. Add egg mixture back into saucepan. Cook and stir until mixture comes to a boil. Cook for 30 seconds more. Pour over chopped chocolate and butter. Let stand for 3 minutes. Add vanilla; whisk until chocolate and butter are melted and mixture is smooth.
Pour into cooled crust. Cover pie with plastic wrap and refrigerate for at least 4 hours or overnight until set.
When ready to serve, prepare topping. In a large mixing bowl beat cream, sour cream and powdered sugar with an electric mixer on medium speed just until stiff peaks form. Spread over pie and top with chocolate curls.