Chocolate Cake with Vanilla Buttercream Frosting

I have been away for awhile and I apologize but I have recently started a new job at a doctor's office. I plan to be posting more regularly now that I am starting to get a handle on the new job. Yesterday was a rainy long day so I decided to bake to pass the time. After looking at what I had on hand I came up with a Chocolate Cake with Vanilla Buttercream Frosting. This was my first time making a buttercream frosting. I think it turned out pretty good for a first time but the next time I have things I would change. I hope you enjoy it! 

Chocolate Cake with Vanilla Buttercream Frosting:

Ingredients:

1 box of Duncan Hines Chocolate Cake Mix

3 eggs

water

vegetable oil

2 sticks unsalted butter (softened)

1 pound of confectioner's sugar

3 teaspoons vanilla extract

6 teaspoons milk or cream

Directions:

1. Follow the directions on the back of the box.

2. After baking the cake, let it cool.

3. While the cake is cooling start making the frosting.

4. Whip butter and vanilla extract at medium speed with an electric mixer until smooth and creamy. 

5. Add 3 teaspoons of milk or cream and powdered sugar.

6. Continue mixing on medium speed until well combined and fluffy.

7. Add milk and cream one teaspoon at a time until you reach your desired consistency.

8. Frost cake and enjoy!

Lots of Love,  Natalie

Dark Chocolate Covered Strawberries

As a little Valentine happy I made my homemade Dark Chocolate Dipped Strawberries with White Chocolate drizzle. I took these to work for my last full day as the manager at Fresh Ink. Before you lose you mind I have not left them for good. What does that mean for you? It means there will still be fun pictures of fabulous stationery and all of my favorite new candles and small gifts! I couldn't leave them just yet. I should also let you in on the wonderful news I received last week...I got accepted into Nursing School!!! Also along with that I started a new job with an amazing and very accomplished doctor here in Jackson. Anyway lets get down to the recipe since I know that is what brought you here!

Dark Chocolate Covered Strawberries:

Ingredients:

1 bag Ghiradelli dark chocolate chips

1 bag Nestle Premier White Morsels

2 packages of strawberries

Directions:

1. Use a double boiler to melt your dark chocolate chips.

2. Melt them over a medium heat, that way the chocolate melts and stays smooth and not clumpy.

3. Use a damp paper towel to clean your strawberries.

4. Then dip your strawberries into the melt chocolate.

5. Let cool on wax paper.

6. Once cooled, melt the premier white chocolate.

7. Use a fork to drizzle the melted white chocolate over the strawberries.

8. Let cool.

9. Enjoy!

Lots of Love,  Natalie

Salted Pretzel Chocolate Chip Cookie Bars

I knew it has been awhile but with my last semester of college drawing to an end things have gotten very busy. Thank you for still checking in and I promise after graduation I will have plenty of time but until then things might continue to be a little spotty. Anyway I had a little free time this past weekend and I decided  I wanted to do a little baking. I found this recipe on Just A Taste. If you are like me and enjoy salty and sweet then this recipe is perfect for you!

Salted Pretzel Chocolate Chip Cookie Bars:

Ingredients:

1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups chocolate chips, divided
1 cup crushed salted pretzels, divided
2 teaspoons vegetable oil

 

Directions:

1 .Preheat the oven to 350ºF.

2. Line an 8-inch square baking pan with parchment paper, allowing it to hang over two sides. Coat the paper with cooking spray.

3. In a stand mixer fitted with the whisk attachment, whisk together the melted butter with the sugar and light brown sugar until smooth, about 2 minutes. Add the eggs and vanilla and whisk until combined.

4. Remove the bowl from the stand mixer and stir in the flour and salt just until incorporated. Stir in 1 cup of the chocolate chips and 1/2 a cup of the crushed pretzels.

5. Pour the batter into the prepared pan, smoothing the top, then sprinkle the remaining 1/2 cup of crushed pretzels on top, pressing them lightly into the batter.

6. Bake for about 30 until a toothpick inserted comes out clean. While the cookie bars are baking, melt the remaining 1/2 cup chocolate chips with the vegetable oil in a double boiler or in the microwave.

7. Remove the cookie bars from the oven and allow them to cool completely in the pan then remove the cookies using the parchment paper overhang. Drizzle the cookie bars with the melted chocolate and allow them to cool until the chocolate hardens.

8. Cut the cookie bars into 16 squares and serve.

The original recipe can be found here. I topped mine with a little vanilla ice cream to finish off the recipe!

Lots of Love,  Natalie

Tousled Toffee

I usually do not post of the weekends but with Christmas approaching I decided I would take advantage of any extra days I can get. To keep the trend of my five different sweet treats for this Christmas here is the fourth recipe. This was one that I had never made before and it turned out a little messy and imperfect so I have decided that "Tousled Toffee" was an appropriate name for it. Even though it is disheveled it still taste amazing. I will let you know ahead of time you will want some milk to help wash it down because the toffee and milk chocolate make this treat very rich. I hope you enjoy how easy and tasty it is!

Tousled Toffee:

 

Ingredients:

1 cup unsalted butter

1 cup brown sugar

2 cups semi-sweet chocolate chips

40 saltine crackers (I used as many as would fit on my baking sheet)

aluminum foil

non-stick cooking spray

 

Directions:

Preheat oven to 350 degrees.
Line a baking (cookie) sheet with aluminum foil and spray with non-stick cooking spray

Lay a flat layer of crackers out on the foil.

Melt the sugar and butter until it boils, then reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. 

Pour this mixture over the crackers and spread to coat evenly.

Bake for 8-10 minutes or until the toffee becomes bubbly.

After removing the pan from the oven, let it sit for 3-5 minutes.

Sprinkle on the chocolate chips, let them soften and melt, then spread them into an even layer.

Let cool, then break into pieces the size of your choice.

 

 

P.S. Remember to stay tuned for the last recipe and Stocking Stuffer Ideas tomorrow!

 

 

Lots of Love,  Natalie

 

Chocolate Dipped Coal

If you are looking for a holiday treat that will please the children, then this is the recipe for you! As we all know nice children get toys but if they have been naughty then they get coal. Well, this recipe will allow you to make some coal to give to those children who may have been a little naughty but even those nice children will want some. Along with being holiday themed it is also very quick and easy to make. What more is there to love about this recipe?

Chocolate Dipped Coal:

 

Ingredients:

36 (1 package) Oreo Cookies

1  8oz. brick of Cream Cheese (softened)

16 oz. chocolate candy melts (I used Semi-Sweet Chocolate instead)

 

Directions:

Place Oreo Cookies in the bowl of a food processor and pulse until completely crumbled (see blooper below).

Add cream cheese to bowl and pulse until the cream cheese and cookie crumbs are completely blended together.

Shape into 1-inch balls

Freeze for 10 minutes and if necessary reshape the balls into a round shape, remember they don't have to be perfect since they are supposed to look like coal.

Melt Chocolate in a double boiler then, dip balls in melted chocolate.

Place in single layer in a shallow waxed or parchment paper-lines pan.

Allow the chocolate to set.

Refrigerate for 1 hour or until firm.

Bloopers:
Sometimes when baking you just have to improvise. Well, I bought all my ingredients and had everything I needed to make this recipe but then a wrench was thrown into my plan.

See what happened was when I went to turn on my food processor to turn the cookies into crumbs it wouldn't turn on. This lead me to crushing the cookies into crumbles using two plastic Ziploc bags, a dish towel, and a hammer. Needless to say this Chocolate Dipped Coal was made with love and a little elbow grease!

 

Lots of Love,  Natalie

 

Thanksgiving 2013

I hope your thanksgiving was filled with love from family and friends! I enjoyed mine but it seems to pass by quicker every year. I cannot believe there is only 22 days until Christmas. Anyway here is a recap on my Thanksgiving including the recipe for the Salted Caramel Chocolate Pecan Pie that I made.

 

Ingredients:

 

Chocolate Filling:

1 1/2 cups sugar

                          3/4 cup butter, melted                               

                               1/3 cup all-purpose flour                               

                   1/3 cup 100% cacao unsweetened cocoa                

                           1 tablespoon light corn syrup                               

1 teaspoon vanilla extract

3 large eggs

1 cup toasted chopped pecans

1 (9-inch) unbaked deep-dish piecrust shell

                              

Salted Caramel Topping:

3/4 cup sugar

1 tablespoon fresh lemon juice

1/3 cup heavy cream

4 tablespoons butter

1/4 teaspoon table salt

2 cups toasted pecan halves

1/2 teaspoon sea salt

 

Directions:

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

 

 

 

 

Lots of Love,  Natalie

 

 

 

Weekly Favorites

- Enjoying the beauty of Fall before it is all gone -

- Going to eat at Char Wednesday night with Jay's family to celebrate Thanksgiving -

 

- Baking two different desserts for Thanksgiving with my family and one for Jay's family -

- Wrapping presents fireside while I watch Mississippi State win the 2013 Egg Bowl -

 

 

 

Lots of Love,  Natalie

 

Thanksgiving Prep/Recipes

Well, it is the eve of Thanksgiving which means a lot of cooking and baking is to be done. I will be baking a Salted Caramel-Chocolate Pecan Pie that was featured in the November 2013 Southern Living.

I will go ahead and say I have never made a Pecan Pie before but since it is a Thanksgiving day staple I decided I would try this year. I love baking so I have to admit I am thrilled but at the same time a little nervous for the challenge. I usually always bake desserts for Thanksgiving and Christmas. In case you missed it last Thanksgiving I put a spin on one of my favorite holiday pies with this Crumb Topped Apple Slab Pie.

 It was basically a combination of a tradition apple pie and a apple crisp. It was rather simple to make and I would recommend it to anyone wanting to give a modern twist to the traditional apple pie. The recipe for this can be found below:

 

Crumb Topped Apple Slab Pie

 

Ingredients:

 2 1/4  cups  all-purpose flour

3/4  teaspoon  salt

 2/3  cup  butter-flavored shortening

8 - 10  tablespoons  cold water

2/3  cup  sugar

1/3  cup  all-purpose flour

1  teaspoon  ground cinnamon

3 1/2  pounds  tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)

 

Crumb Topping:

1  cup  quick-cooking rolled oats

1  cup  packed brown sugar

1/2  cup  all-purpose flour

1/2  cup  butter

1/2  cup  pecans

 

Directions:

     1. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.

 

2. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

 

3. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.

 

4. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full).

 

5. Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent over browning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.

 

6. Serve warm or cool completely. Cut into rectangles. Makes 25 servings

 

 

I hope every one's Thanksgiving prep goes well! Check instagram to see how my pies turn out! See you tomorrow!

 

 

Lots of Love,  Natalie

 

Red Velvet Chocolate Chip Cookies

First, let me apologize for my absence yesterday I was a little overwhelmed with school work. Anyway, Red Velvet is one of my favorite cakes to make and when I saw the recipe for these cookies I knew I just had to try them! I had one little addition to the recipe and that was adding white chocolate chips. Enjoy!!

 

 

Recipe can be found here. I hope to see you again tomorrow!

 

Lots of Love,  Natalie