HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

This recipe for homemade Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan. Happy Fri-YAY!!! It’s the weekend, and you deserve some celebratory chocolate for making it through the week. And today, we’re celebrating with HEALTHY(er) homemade Twix Bars.

Whaaaat? Healthy Twix? I know. Yes, this is for real. I made homemade Twix bars that you can eat guilt-free, because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. A whole big pile of them, because you deserve nothing less. I had to make this recipe three times, because you know, testing and stuff. I also needed an excuse to eat more.more.more of these delicious goodies.

Now, let’s talk about how this homemade candy magic happens. The crust is made with coconut flour, which creates a cookie base that creates a texture most similar to shortbread of any gluten-free flour I’ve tried.

Unfortunately, because coconut flour is super absorbent and likes to be unique, no other flour would substitute well here. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a while (and you can make lots of Twix!).

The caramel filling is seriously super easy. It can be made in the microwave or on the stove, but you don’t even need to cook it; all of the ingredients just need to be melted together and fully combined before being poured over the cooled crust and left to set. While the caramel cools, coconut oil, cocoa powder, and maple syrup come together for the quickest homemade chocolate ever. Pour the chocolate over the caramel and leave it to set and we’re almost done!

I opted to sprinkle a bit of fleur de sel over the top before the chocolate set, too. I’m a believer that a sprinkle of flaky sea salt makes pretty much anything better and I loved the bite of crunchy salt on these homemade Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.

I seriously couldn’t get over these homemade Twix bars and I immediately regretted sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES
HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

INGREDIENTS :

For the shortbread crust :

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid

For the caramel filling :

  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping :

  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup
  • ½ teaspoon flaky sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour and salt in a bowl.
  3. Add the maple syrup and stir until fully combined and crumbly.
  4. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
  5. I used my hands at the end to bring the dough fully together.
  6. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges.
  7. Let cool completely.
  8. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined.
  9. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  10. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer.
  11. Smooth evenly and sprinkle with flaky sea salt.
  12. Let cool until set.
  13. Slice into 1-inch slices, or 16 squares.
  14. Keep stored in the refrigerator.

You can find complete recipes of this HOMEMADE TWIX BARS (GF, PALEO + VEGAN) in bakerita.com

How To Make Chocolate Banana Bread | Food Recipes

How To Make Chocolate Banana Bread | Food Recipes

One of the most loved recipes on the site is our banana bread, and one thing people seem to like to do to change it up is to add chocolate chips to it. That’s sort of a no-brainer, right?

Dear banana bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date. Lovely and sweet, yet still separate and distinct. After a while both want something more—a merging of wills, a commitment!

Well, if chocolate and banana were going to do the deed, this would be the result—a richly chocolate banana bread, infused with cocoa, speckled with chocolate chips, with warm hints of butter, vanilla, and allspice.

How To Make Chocolate Banana Bread | Food Recipes

How To Make Chocolate Banana Bread | Food Recipes
How To Make Chocolate Banana Bread | Food Recipes

INGREDIENTS :

  • 3 large ripe bananas (easily mashable)
  • 1/3 cup melted butter
  • 3/4 cup brown sugar (packed, light or dark)
  • 1 teaspoon salt (1/2 a teaspoon if using salted butter)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/2 cup semi-sweet chocolate chips

INSTRUCTIONS :

  1. Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth.
  2. You should have 1 1/2 to 1 3/4 cups of banana purée.
  3. Butter or spray with cooking spray the inside of a 5×9-inch loaf pan.
  4. Preheat oven to 350°F (175°C) with a rack in the middle.
  5. 2 Place the banana purée into a large mixing bowl. Stir the melted butter.
  6. Stir in the brown sugar and salt.
  7. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.
  8. In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
  9. Add the flour mixture to the banana mixture and stir until just incorporated.
  10. Stir in the chocolate chips.
  11. Pour batter into a buttered loaf pan.
  12. Place in a 350°F (175°C) oven and bake for 1 hour.
  13. Note that because of the chocolate chips that melt in the bread as it cooks, it’s hard to check for doneness using a tester that you insert.
  14. One way to test is to gently push the center top of the chocolate banana bread down with your finger.
  15. If it feels relatively firm and bounces back when you release your finger, that’s a good sign that it’s done.

You can find complete recipes of this Chocolate Banana Bread in simplyrecipes.com

HOW TO MAKE THE BEST CHOCOLATE CAKE | FOOD RECIPES

The BEST Chocolate Cake with Creamy Chocolate Buttercream Frosting! The perfect cake for parties, birthdays or just because!

Happy New Year’s Eve! Let’s celebrate with this AMAZING Chocolate Cake! This is my all time favorite Chocolate Cake recipe. Super moist, chocolatey and soft this is my go to cake for parties, birthdays or just because.

I used Kitchen Aid’s Precision Press to make a strong cup of coffee to go in this cake. Rich, smooth and full bodied. The fresh brewed coffee brings out the chocolate flavor in the cake.

Now for my favorite part of any cake: The Frosting. This chocolate buttercream frosting is fluffy, chocolatey and rich with just the right amount of sweetness.
The perfect topping to this chocolate cake!

HOW TO MAKE THE BEST CHOCOLATE CAKE | FOOD RECIPES

HOW TO MAKE THE BEST CHOCOLATE CAKE | FOOD RECIPES
HOW TO MAKE THE BEST CHOCOLATE CAKE | FOOD RECIPES

INGREDIENTS :

The Best Chocolate Cake

  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup canola oill
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong hot coffee

Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup unsweetened cocoa powder
  • 3 ½ – 4 cups confectioners sugar
  • 2-4 tablespoons milk, as needed
  • 1 teaspoon vanilla extract

INSTRUCTIONS :

The Best Chocolate Cake :

  • Preheat oven to 350 degrees.
  • Butter & flour two 9 inch round cake pans.
  • In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt.
  • Set aside. With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
  • Slowly add the dry ingredients to the wet ingredients with the mixer on low.
  • Pour in the hot coffee (Batter will be thin)
  • Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the cake completely before frosting.
  • Store at room temperature in an airtight container for up to 3 days!

Chocolate Buttercream Frosting :

  • Add butter to a stand mixer with the whisk attachment. Beat until fluffy.

You can find complete recipes of this THE BEST CHOCOLATE CAKE in chefsavvy.com

How To Make Flourless Marshmallow Crunch Brownies | Food Recipes

How To Make Flourless Marshmallow Crunch Brownies | Food Recipes

And now what you’ve all been waiting for… yesterday’s mysterious Instagram photo revealed.

I know. You’re completely amazed and impressed that I made and photographed these yesterday and am posting them less than 24 hours later. The reason that these photos haven’t been left unedited on my computer for two weeks like most posts is because Samuel has school allllll day today.

You see, my greatest joy in life, as I may have mentioned before, is distracting Samuel from getting any studying done. So when he’s here, I have my hands full, whether it’s talking to (or at) him, getting him to go on a romantic walk with me, or just throwing erasers at him or something.

But today, he’s at school, so I have no choice but to listen to music from Taylor Swift’s country era as I dramatically gaze out the window pining away for my honey.

Plus actually get some work done.

What can I say? I really like the guy. So what can I do but make him my favorite brownies?
Seriously, of all the bajillions of brownie recipes I’ve posted, these might be my favorite. I mean, it’s a close competition with those salted caramel pretzel ones, but… these could even be better. I mean, how can they not be?

They’re crunchy, peanut buttery, gooey, and chocolatey all in one. And if you don’t believe me about how awesome they are, read the story about them in this post.
I don’t know when I first started making these brownies.

All I know is that its been a long time since I started bringing them to potlucks and parties. We always just called them Super Brownies. One of my sisters must have gotten the recipe off of a bag of marshmallows or a magazine or something.

How To Make Flourless Marshmallow Crunch Brownies | Food Recipes

How To Make Flourless Marshmallow Crunch Brownies | Food Recipes
How To Make Flourless Marshmallow Crunch Brownies | Food Recipes

INGREDIENTS :

For the Brownies:

  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chopped chocolate

For the Topping:

  • 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
  • 2 cups chocolate chips (or chopped chocolate)
  • 1 1/4 cups peanut butter
  • 5 tablespoons butter
  • 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can’t find plain here. Not complaining.)

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Lightly grease a 9×13 inch baking pan.
  2. Combine the sugars and oil and beat until well combined.
  3. Add in the eggs and vanilla and whisk together.
  4. Beat for about two minutes.
  5. Add the cocoa powder and salt to the batter and blend until smooth.
  6. Fold in the chocolate chips.
  7. Pour into prepared pan.
  8. Bake the brownies for about 17 minutes and then top with the marshmallows.
  9. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time).
  10. Allow to cool while you prepare the topping.
  11. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish.
  12. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted.
  13. Fold in the Rice Krispies.
  14. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut.
  15. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie.

You can find complete recipes of this Flourless Marshmallow Crunch Brownies in yammiesnoshery.com

How To Make Homemade Brownie Mix | Food Recipes

I am a sucker for a good brownie. I like a consistently good brownie. I like it to have a flakey crust. I like it chewy inside. I like to taste the chocolate. But I also like convenience. And ease. And being able to dump stuff in a bowl and make magic. So this is my attempt to capture the ease of a box mix, but without the other icky stuff.

Here is why I like this recipe:
It tastes good and easily lends itself to adaptations. (Add chocolate chips, double the recipe, add frosting, etc.)

It’s not huge. Most people don’t have five kids like me and prefer “normal” size pan of brownies. (This recipe yields nine brownies.)

There are only three “wet” ingredients.

How To Make Homemade Brownie Mix | Food Recipes

How To Make Homemade Brownie Mix | Food Recipes
How To Make Homemade Brownie Mix | Food Recipes

INGREDIENTS :

Dry Ingredients :

  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Wet Ingredients :

  • 1/2 cup butter melted, then cooled
  • 2 eggs
  • 1 teaspoon vanilla

INSTRUCTIONS :

  1. Sift together all dry ingredients. Place into a jar or airtight container.
  2. On a gift tag or label write the wet ingredients and quantities and then directions.
  3. Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla.
  4. Add in and gently stir dry ingredients.
  5. Pour the melted butter into brownie mixture and mix until just incorporated.
  6. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees.

You can find complete recipes of this Homemade Brownie Mix in iambaker.net

HOW TO MAKE PEANUT BUTTER CHEESECAKE BROWNIES | FOOD RECIPES

These may look fancy schmancy but they’re not, pinky swear.
I swear, I think of the best topics to write about while I’m sleeping. Whenever I have trouble sleeping I write posts in my head, and they’re always good ones. My best and most funny writing happens at 2am.

The problem? By the time I wake up in the morning I can’t remember the funny. Or the words. I know I should put a notepad by the bed, but then I’d have to fully wake myself up. I actually think I’m more funny and witty when I am half asleep, which says a lot about me. 😉

Take that Apple Cider Pound Cake post, for example. Totally wrote that one at 3am last week. It took me until noon the next day to even remember I’d dreamed my post. I think I pulled some of the funny out for that one, but it was a struggle, that’s for sure.

What’s killing me? I totally had the whole post for these Four Layer Peanut Butter Cheesecake Bars totally written in my mind last night. And now I can’t remember the funny story I was going to tell you!

Good think I can drown my stress in more chocolate and peanut butter today.

This recipe is inspired by one I saw in a magazine a few weeks ago. Magazine recipes are a huge part of my pack rat problem; I pull recipe pages out of several magazines every month and then have stacks all over the house. Usually I lose most of them or they get thrown away before I’m able to make any of the recipes.

(Please tell me I’m not the only one with that problem?)

The original recipe I saw was for 4 layer cheesecake brownie bars, but they had blackberries in them. I was not in the mood for blackberries, but I was in the mood for peanut butter. (FWIW, I’m in that mood every day.)

So, I whipped up the cheesecake brownie bar recipe without the berries but I added peanut butter. I won that day.

These look like they’d be a hard recipe to make, but they’re not. You do have to dirty two bowls and it does take a little time and patience, but they’re actually very easy.

You start off the recipe by making a from scratch brownie that’s filled with melted butter and bittersweet chocolate chips. Most grocery stores have some version of a bittersweet chocolate chip nowadays in the baking aisle. Ghiradelli, Guittard, and Nestle all have their own kinds; some are called “dark” chocolate chips, some are “bittersweet”. Just look for those key words, but if you can’t find them (or don’t want that telltale dark chocolate flavor), you can use semi-sweet chips.

The brownie batter comes together easily and you spread half of it in the bottom of a 9″ pan. I like to line my pan with foil or parchment and use nonstick cooking spray. Doing this makes it much easier to remove the bars from the pan and slice them.

HOW TO MAKE PEANUT BUTTER CHEESECAKE BROWNIES | FOOD RECIPES

HOW TO MAKE PEANUT BUTTER CHEESECAKE BROWNIES | FOOD RECIPES
HOW TO MAKE PEANUT BUTTER CHEESECAKE BROWNIES | FOOD RECIPES

INGREDIENTS:

  • 3/4 cup unsalted butter
  • 1 package (about 11 ounces) bittersweet/dark or semi-sweet chocolate chips
  • 1/2 cup light brown sugar, packed
  • 3/4 cup granulated sugar, divided
  • 5 large eggs, divided
  • 2 teaspoons vanilla extract, divided
  • 3/4 cup + 1 tablespoon all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/3 cup creamy peanut butter
  • 2 tablespoons sour cream or plain greek yogurt

INSTRUCTIONS:

  1. Preheat oven to 350°F. Line a 9×9” square pan with foil or parchment paper and spray with nonstick cooking spray.
  2. Make the brownie batter: place butter and 1 3/4 cups of the chocolate chips in a large microwave safe bowl.
  3. Heat for 1 minute on high power, stir. Continue heating in 30 second increments, stirring between each, until chocolate is melted and smooth.
  4. Stir in brown sugar and 1/2 cup granulated sugar.
  5. Stir in 3 eggs and 1 teaspoon vanilla extract, then add 3/4 cup flour, cocoa powder, and salt and mix until smooth. Set aside.
  6. Make the cheesecake batter: beat cream cheese with a hand or a stand mixer until smooth and creamy.
  7. Add peanut butter, 1/4 cup sugar, and sour cream or greek yogurt.
  8. Mix until smooth, then add 1 teaspoon vanilla, 1 tablespoon flour, and remaining 2 eggs. Beat until smooth without lumps.
  9. Spread half the brownie batter in the prepared pan. It’s a thick batter but should spread easily with a wooden spoon or spatula.
  10. Place half the cheesecake mixture over the top and spread carefully.
  11. If you have an offset spatula, that makes spreading this layer easier.
  12. Top with remaining brownie batter and then the remaining cheesecake to create 4 layers.
  13. Sprinkle with remaining chocolate chips.

You can find complete recipes of this PEANUT BUTTER CHEESECAKE BROWNIES in crazyforcrust.com

 

 

HOW TO MAKE FAMOUS BRICK STREET CHOCOLATE CAKE | FOOD RECIPES

This luscious Brick Street Chocolate Cake is everything you dream of in a chocolate cake. Rich and delicious. The pourable chocolate ganache is over the top decadent!
Hey folks – we’re having a par-tay here today. Yeah. And you’re invited! So grab your party hat! Today we’re having cake to celebrate the one year anniversary of Through Her Looking Glass. Uh huh. I know.

Never really thrown a party for myself. (But it’s really for the blog, right?) Not exactly Miss Manners etiquette and all, but now that I’m really getting into it, let’s just DO this. We’re having cake. Chocolate cake. Brick Street Chocolate Cake.

This luscious chocolate cake is everything you dream of in a chocolate cake. Rich and delicious. The pourable chocolate ganache is over the top. Bake this in a tube pan, let it cool completely.

Fill the center hole with ganache icing first, then pour the rest over the top, let it cascade down the sides. Yeah. There’s cocoa in that ganache. Cocoa in the cake. Also chocolate pudding and chocolate chips.

Chocolate on steroids. If you’re looking for the best chocolate cake recipe, this is by far the best one I’ve made.(And I’ve made a lot of chocolate cakes.)

HOW TO MAKE FAMOUS BRICK STREET CHOCOLATE CAKE | FOOD RECIPES

HOW TO MAKE FAMOUS BRICK STREET CHOCOLATE CAKE | FOOD RECIPES
HOW TO MAKE FAMOUS BRICK STREET CHOCOLATE CAKE | FOOD RECIPES

INGREDIENTS :

Cake:

  1. 2 cups sugar
  2. 1 cup butter, softened
  3. 1 1/2 teaspoons pure vanilla extract
  4. 3 large eggs
  5. 2 1/2 cups cake flour
  6. 1 cup baking cocoa, sifted
  7. 2 teaspoons baking soda
  8. 1/2 teaspoon salt
  9. 1/2 cup instant chocolate pudding mix (small box)
  10. 2 1/4 cups buttermilk
  11. 1 cup semi-sweet chocolate chips

Chocolate Icing:

  1. 1/2 cup water
  2. 1/2 cup butter
  3. 1 teaspoon vanilla
  4. 1 cup baking cocoa, sifted
  5. 3 1/2 cups powdered sugar
  6. 3 tablespoons heavy cream (more or less for consistency)

INSTRUCTIONS :

Cake:

  • Preheat CONVECTION OVEN ONLY to 350°.
  • Beat sugar, butter & vanilla in large bowl.
  • Beat in eggs.
  • Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
  • Stir in semi-sweet chocolate chips.
  • Pour into greased tube pan.
  • Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
  • Cool cake completely before icing.

You can find complete recipes of this FAMOUS BRICK STREET CHOCOLATE CAKE in throughherlookingglass.com

HOW TO MAKE MOLTEN CHOCOLATE LAVA CAKE | FOOD RECIPES

HOW TO MAKE MOLTEN CHOCOLATE LAVA CAKE | FOOD RECIPES

Are you still looking for a recipe for Mother’s Day? Don’t you think that such special days do require a good dessert? Moms always deserve the best of everything and I can’t think of a better dessert for them than this Molten Chocolate Lava Cake! You will see that amazing smile and satisfaction on your mom’s face when she dips the spoon into the cake.

The ooey gooey center in this chocolate cake is definitely mind- blowing, so I’m sure it will be a hit whenever you make. The measurements here make 4 small souffle cups, but don’t worry about their size. They are absolutely enough as these are wonderfully chocolaty and nobody wants to get the second, at least in my family.

What I love about this Molten Chocolate Lava Cake is that it takes just 20 minutes or sof rom start to finish. Can you believe that it is that easy to maket his elegant looking chocolate cake with a surprise inside?

You shouldn’t wait long to serve this chocolate lava cake if you want it to keep the molten center; otherwise it keeps baking and gets thick in some minutes.

HOW TO MAKE MOLTEN CHOCOLATE LAVA CAKE | FOOD RECIPES

HOW TO MAKE MOLTEN CHOCOLATE LAVA CAKE | FOOD RECIPES
HOW TO MAKE MOLTEN CHOCOLATE LAVA CAKE | FOOD RECIPES

INGREDIENTS :

  1. ½ cup butter
  2. 220g semi-sweet chocolate
  3. 1 cup powdered sugar
  4. 2 whole eggs
  5. 2 egg yolks
  6. 6 tablespoons flour
  7. 1 teaspoon powdered sugar, extra for dusting
  8. 1 teaspoon cocoa powder, for dusting

INSTRUCTIONS :

  1. Preheat oven to 200C.
  2. Brush 4 small souffle cups with melted butter very well.
  3. Melt chocolate and butter in a heat proof bowl over simmering water, stir until smooth.
  4. Stir in powdered sugar.
  5. Add eggs and egg yolks and keep stirring.
  6. Stir in flour until well blended.
  7. Share between cups and bak efor 13-14 minutes until the sides are set.

You can find complete recipes of this MOLTEN CHOCOLATE LAVA CAKE in giverecipe.com

HOW TO MAKE HOT FUDGE PUDDING CAKE | FOOD RECIPES

I don’t even know where to begin. How do I explain how insanely delicious and AMAZING this Hot Fudge Pudding Cake is!? 🙂 I’m hoping the pictures speak for themselves, but just in case they don’t I’ll try and fill you in.

A super simple homemade cake batter bakes up into a beautiful chocolate cake with warm fudge hidden inside! The chocolate flavor is spot-on and the combo of cake with creamy fudge is perfection. It’s basically a dream-come-true dessert.

This cake is seriously the best and could not be easier to make. From start to finish it’s ready in about 40 minutes. I hope you all try it out asap!

NOTES
Yields: 1 (8×8) inch pan

HOW TO MAKE HOT FUDGE PUDDING CAKE | FOOD RECIPES

HOW TO MAKE HOT FUDGE PUDDING CAKE | FOOD RECIPES
HOW TO MAKE HOT FUDGE PUDDING CAKE | FOOD RECIPES

INGREDIENTS :

  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 4 tablespoons butter, melted
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup semisweet chocolate chips
  • 1 cup boiling water

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray.
  2. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
  3. Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl.
  4. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth.
  5. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).

You can find complete recipes of this HOT FUDGE PUDDING CAKE in life-in-the-lofthouse.com

HOW TO MAKE HOT FUDGE CHEESECAKE BROWNIES | FOOD RECIPES

This recipe is why I have so much trouble eating healthy. Lord help me, these Hot Fudge Cheesecake Brownies are a chocoholics dream!

Last weekend I attended my 20 year High School Reunion. (Just typing that makes me feel really, really old, BTW.)

It was fun to go and see some of my friends I haven’t seen in over 10 years. We had dinner with my oldest friend and her husband, which was nice. We hardly ever get to see them but it’s the kind of relationship that you just fall back into, even after a year of not talking.

I don’t know what I was expecting, but really the reunion was just like high school except everyone was older, overdressed for the bar it was held in, and alcohol was served. (Although that last one happened often in high school, if I’m being totally honest…) I hung out with my handful of friends, watched the popular crowd make the rounds, not knowing who I was. Really, in 20 years, nothing changed except the women dye their hair and look pretty much the same and the men are mostly bald.

The hard part about the reunion for me came after it was over. I got a little melancholy thinking about all the friendships I had back then and where they are today. I really did not enjoy high school; my main memories of it are torturous. But my friends were my lifeline, my existence, my soul. And it’s kind of sad to see that, in most cases, neither side thought to keep them in tact. Really lets you know that all teenage angst and drama really doesn’t translate to the “real” world.

As an adult, it’s very hard for me to retain good friendships. I’m an introvert at heart and a homebody and Mel and I pretty much keep to ourselves. I’m horrible keeping up with the mom friends down the street, let alone people who live hours away that I knew 20 years ago.

The one batch of friends these days that’s easiest to keep up with? The ladies I’ve met through blogging. I value all of my friendships, but the blogging ones are sometimes the easiest. We live similar lives, chained to our computers and iPhones and kitchens, living this frantic owning-your-own-business existence. Plus, we’re on social media 24/7, so at any time of day I’m in the middle of 3 Facebook messenger conversations that turn into 3-day long chat sessions.

These “blogging” friendships make me especially happy when one of us has exciting things happening: new homes, new loves, new babies, new cookbooks. Which leads me to this recipe today: Hot Fudge Cheesecake Brownies.

HOW TO MAKE HOT FUDGE CHEESECAKE BROWNIES | FOOD RECIPES

HOW TO MAKE HOT FUDGE CHEESECAKE BROWNIES | FOOD RECIPES
HOW TO MAKE HOT FUDGE CHEESECAKE BROWNIES | FOOD RECIPES

INGREDIENTS:

FOR THE BROWNIES:

  • 1 cup unsalted butter
  • 1 1/4 cups semisweet chocolate chips (or milk chocolate)
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/4 cups all purpose flour
  • 1 1/2 cups mini chocolate chips or additional chocolate chips (or chopped peanut butter cups), for topping

FOR THE CHEESECAKE:

  • 8 ounces cream cheese, softened
  • 1 jar (about 12-16 ounces) hot fudge topping

INSTRUCTIONS :

  1. Preheat oven to 350°F. Line a 9×13″ pan with foil and spray with nonstick cooking spray.
  2. Make the brownies: Place the butter and 1 1/4 cups chocolate chips in a large microwave safe mixing bowl and heat on high power in 30-second increments, stirring between each, until melted and smooth.
  3. Stir in cocoa powder until completely incorporated. Add both sugars, vanilla, and salt, stirring to combine.
  4. Stir in eggs, one at a time, until completely mixed through.
  5. Gently stir in flour until incorporated and no more flour is visible. The batter will be thick.
  6. Spread 2/3 of the brownie batter in the prepared pan and set the rest aside.

You can find complete recipes of this HOT FUDGE CHEESECAKE BROWNIES in crazyforcrust.com