Tag Archive: Teaspoon

Chocolate-Glazed Fudge Cake

Prep Time: 30 min

Total Time: 2hr 10 min

Servings: 16



1 cup butter

16 oz. semisweet chocolate, chopped

2 teaspoons vanilla

6 eggs, lightly beaten


1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. semisweet chocolate, chopped


2 tablespoons chopped toasted hazelnuts (filberts)


1 Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13×9-inch pan; add warm water until 1 inch deep.
2 Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.
3 Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
4 Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.
5 Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

Expert Tips

Hazelnuts, also called filberts, grow in clusters on trees in temperate climates. The small round nuts are covered in a thin brown bitter skin.
To remove the skin from hazelnuts, place them in a single layer on a cookie sheet and bake at 350°F. for 10 to 15 minutes, or until the skins begin to flake. Fold the hot nuts into a kitchen towel and rub them vigorously until most of the skins come off.
Add sparkle to your dessert party by garnishing this cake with a flourish of edible glitter. Present the cake on a large silver or gold platter decorated with edible glitter which can be found at baking supply stores.

Source:  www.Bettycrocker.com

Red Velvet Whoopie Pies Recipe

photo by pipandebby.com

photo by pipandebby.com

Do you know how whoopie pies got their name? According to Pip & Ebby: Amish women often baked these cake-cookie treats (then called hucklebucks) and secretly placed them into the lunchboxes of their farmer family members. When they were discovered, the farmers would yell, “Whoopie!”

With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake. Sometimes I substitute canned cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin

Yield: 24 Servings


•2 ounces semisweet chocolate, chopped

•3/4 cup butter, softened

•1 cup sugar

•2 eggs

•1/2 cup sour cream

•1 tablespoon red food coloring

•1-1/2 teaspoons white vinegar

•1 teaspoon clear vanilla extract

•2-1/4 cups all-purpose flour

•1/4 cup baking cocoa

•2 teaspoons baking powder

•1/2 teaspoon salt

•1/4 teaspoon baking soda


•1 package (8 ounces) cream cheese, softened

•1/2 cup butter, softened

•2-1/2 cups confectioners’ sugar

•2 teaspoons clear vanilla extract


•White baking chips, melted

•Finely chopped pecans


•In a microwave, melt chocolate; stir until smooth. Set aside.

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream, food coloring, vinegar and vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in melted chocolate.

• Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely.

• For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each. Top with remaining cookies. Drizzle with melted baking chips; sprinkle with nuts. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Here are some helpful hints in making the look good.

1. Use a silicone baking mat.

2. Make round cookie cutter cirles on mat with floured cookie cutter.

3. Put the red velvet dough in a icing decorator tube with a very large opening.

4. Dispense out of tube same amount into every circle. The dough is very firm so the opening of the dispenser should be pretty large.

5. When you dispense the dough, it will leave a little nipple on top. This will NOT bake out. You should smooth this down with a dampened finger.



Presto, AWESOME! If you want to freeze them, do not use the white chocolate on top, it will crack and fall off. Pipe on the cream cheese frosting and sprinkle with nuts. What a hit!!

Tip: For Christmas add peppermint sprinkles on top



Christmas Eggnog

Christmas Eggnog

Christmas Eggnog
Author: Victrocious
Serves: 6
Try this easy to prepare Eggnog recipe and make this Christmas special. Sit with family and serve this delicious eggnog as a dessert. Serves: 6 people
  • 5 whole cloves
  • 2 1/ 2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 12 egg yolks
  • 1 1/ 2 cups sugar
  • 2 1/ 2 cups light rum
  • 4 cups light cream
  • 1/ 2 teaspoon ground nutmeg
  1. · Mix cloves, milk, 1/ 2-teaspoon vanilla extract and cinnamon in a saucepan and heat at low setting for about 4 minutes to bring the mixture to a boil slowly.
  2. · Take a large bowl and combine egg yolks and sugar. Whisk together until fluffy. Then, whisk hot milk mixture slowly in the eggs.
  3. · Pour the whisked mixture in a saucepan and cook over medium heat for about 3 minutes stirring it continuously. Don’t boil the mixture.
  4. · Strain the mixture to remove cloves and let it cool for about an hour.
  5. · Now, stir in rum, cream and 2 teaspoon vanilla along with nutmeg. Refrigerate it overnight before setting.
  6. · Serve chilled.

Related articles


Mint Chocolate Eggnog Cookies

photo & recipe courtesy of P2XP.com

photo & recipe courtesy of P2XP.com


1/3 cup sugar

2/3 cup dark brown sugar

3/4 cup butter, melted

1 teaspoon vanilla

¼ cup eggnog

2 eggs

½ Cup mint chocolate chips

2 1/2 cups all-purpose flour

2 teaspoon baking soda

2 teaspoon ground cinnamon

1/2 teaspoon salt



Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla. and eggs until well blended. Then add in flour, baking soda, cinnamon, salt, eggnog, and chips. On oiled cookie sheets, drop dough by heaping tablespoonfuls in a ball. Bake 15 minutes or until almost no indentation remains when touched in center. Cool until the cookies do not crumble by touch and remove from the cookie sheets. Enjoy!

Find more great recipes here:http://p2xp.com


Chocolate Malt Ice Cream Cake

photo and recipe courtesy of http://the-recipesvalley.blogspot.com/

photo and recipe courtesy of http://the-recipesvalley.blogspot.com/

Any time of the year is great for icecream and cake! This recipe has both in one.


Prep Time 20 min / Total Time 6 hr 55 min / Servings 12


1 1/2 cups Gold Medal® all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1  cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping

Additional malted milk ball candies, if desired


  • Heat oven to 350ºF. Grease bottom and side of springform pan, 9×3 or 10×2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
  • Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  • Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
Source:  bettycrocker.com