Chocolate cake with cookie dough filling

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Happy Wednesday!!

This is another recipe from Sweet Bake Shop. It’s a chocolate cake with chocolate chip cookie dough filling, then frosted with pink frosting and topped with melted chocolate and sprinkles. Yeah, talk about  sugar overload. 😀

 

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Making this cake was time consuming, I had to make the cake, let it cool, make the cookie dough then the frosting and melt chocolate, but it was also a lot of fun too! So if you love to bake and have some free time,  this cake was a fun make! 😀

 

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Biscuits de papillon

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Bonjour and happy Monday!

One of my latest creations in the kitchen was purple butterfly sugar cookies. I used royal icing to outline and fill in the cookie and then used some of my pearl sprinkles to decorate the wings of the butterfly. And if your still wondering “Biscuits de papillon” is French for “Butterfly cookies.” 🙂

Here are a few pictures Anna took of them.

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  Bonne journée!

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Chocolate cake doughnuts

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Happiness is baking cookies, and giving them away, happiness is serving them and eating them, talking about them, reading and writing about them, thinking about them and sharing them with you. -Maida Heatter

 

Sprinkly chocolate cake doughnuts  (recipe from Sweet Bake Shop)

Ingredients:

Unsalted butter, for greasing pans

1 cup milk

1/4 cup sour cream

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract 

3 tablespoons semi-sweet chocolate chips

1 1/4 cups flour, plus more for pans

1 cup sugar

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder 

1/2 teaspoon salt

 

For decorating

sprinkles

Chocolate Ganache:

1 1/2 cups semi-sweet chocolate chips

1 cup heavy (35%) cream

 

directions:

1.Preheat oven to 350 F. Grease and flour 3 doughnut pans with butter.

2. In a small bowl, whisk together the milk, sour cream, vegetable oil, eggs, and vanilla. Set aside.

3. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips, stirring often with a rubber spatula to prevent burning. Remove the bowl from pan and set aside.

4. In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder,, baking soda, baking powder and salt. Mix on low speed to combine. Add the milk mixture and the melted chocolate and mix on low speed to combine. Turn the mixer up to medium speed and beat for about 30 seconds. Stop mixer and scrape down the sides and bottom of the bowl with a rubber spatula, then mix again on medium speed until well blended, about 10 seconds. Do not over-mix.

5. Pour the batter into a pastry bag and divide evenly among 16 if the doughnut cups, filling each one about halfway. Bake for 15-17 minutes, until a toothpick inserted near the center of the doughnuts comes out clean. Allow the doughnuts to cool in the pans for a few minutes before turning them out on a wire rack to cool completely.

6.While the doughnuts are cooling, make the chocolate Ganache by placing the chocolate chips in a heatproof bowl. Heat cream in a sauce pan over medium heat until it begins to bubble and is very hot. Carefully pour the hot cream over the chocolate chips. Allow the two to sit together for about 15 seconds, then whisk until smooth and well blended. Allow it to cool enough that it thickens slightly. Meanwhile, line a baking sheet with parchment paper and set a wire rack over top.

7. Once the doughnuts have cooled, dip each one top side down into the ganache, then lift it out and allow excess to drip back into the bowl. Place the doughnut dipped side up on the wire rack. Repeat with the remaining doughnut. Top with sprinkles.

8. Doughnuts are best eaten on the day that they are baked, but will keep in an airtight container for up to 2 days.

 

 

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My sister Anna took these pictures and as you can see she is a really good photographer! You can check out her photography blog here.DSC03097

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Happy Baking!!

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Macarons

Bonjour and happy Sunday!!

Today I made some macarons and even though they weren’t the best macarons I’ve made, I decided to go ahead and share a picture of them as well as the recipe.

 

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So after coloring them aqua and baking them, I painted gold hearts on the top and filled them with raspberry jam.

I got the recipe from here, and if you enjoy baking  you should give them a try!

 

Happy Baking!

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Aqua gold speckled sugar cookies

 

Bonjour Friends!!

I hope your having a wonderful Monday! Today I baked vanilla sugar cookies from my new cook book called Sweet Bake Shop, this cook book is really cute and I already love it even though this was the second recipe I made from it!

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After I had baked the cookies and let them cool I mixed up some royal icing and colored it aqua. I’ve been wanting to make royal icing for awhile, but just hadn’t, so now that I’ve made it I can say I really like it. The icing hardens and is smooth and it doesn’t taste bad on the cookie like I was expecting–plus they stack really well once dried.

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I outlined the cookie with a thicker consistory of icing then added water to the rest of the icing to make it runnier, then I just flooded the cookie with that once the outline had hardened a little.

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And then comes the best part, painting the cookie!  I dipped my paint brush in gold food paint and flicked the bristles across the cookie to give it a speckled look.

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So yes, I would say they were quite a success!

Bonne journée!

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