Saturday, September 29, 2012

Chocolate Syrup Cake and Mini Cupcakes

I have once again skipped a week.
I have a really good excuse this time.

My son's school had a teacher's conference and he had three days off school. 
We decided to pack up and go to the beach, wouldn't you? 
I seriously love the beach, I could sit out there all day. Soak up the sun, watch my kids dig in the sand, smell the salt water, I could go on and on.

One bad thing about the beach... eating.
No matter what you bring, it ends up with sand on it. If you try to get the sand off you just end up with more sand. 

One morning I was sitting on the beach sipping my coffee... glorious.
I turned my head away from my coffee to make sure my older sons were not going to far.
I grabbed my cup to take a sip only to find my youngest son dumped some sand into it while I wasn't looking. Little stinker. 

So, instead of baking lovely treats to share with you all, I sat on the beach sipping sandy coffee.
I know you will forgive me, especially when you see this chocolaty goodness of a cake.

A whole can of Hershey syrup! You would think it would be super rich, but it is surprisingly light and yummy. 

I was asked to make this cake for a friend's birthday. His sweet Grandma gave me this recipe. You know it is going to be awesome if it comes from a sweet Grandma.

You could it eat it all day, maybe not on the beach though. 

Chocolate Syrup Cake

from a sweet Grandma at my church

1 Stick of butter (softened)

1 cup of sugar
4 eggs
1 cup of flour
1 tsp baking powder
pinch of salt
1 can of Hershey syrup
1 tsp vanilla

Cream together the butter and sugar. Add eggs one at a time.
Sift together the flour, baking powder and salt. Add to butter mixture.
Add syrup and vanilla. Mix until combined.
Bake at 350 degrees for about 25 minutes or until toothpick comes out clean. Do not over bake!
It will look like it is not done, so make sure you test it.
The original recipe calls for a 9x13 pan, but I baked it in3 8"pans.

Put a piece of wax/parchment paper under your cooling rack and put cakes on it to cool. 
Start the fudgey frosting layer

Fudge frosting layer

1 cup sugar

1/3 cup evaporated milk
1 stick of butter
1/2 cup chocolate chips

In a medium saucepan melt the first three ingredients.

Add the chocolate chips and stir until melted.

Pour warm frosting on WARM cakes, trust me. It will drip over, that's why we have the wax paper under it. Let it sit until cool and hardens. 
If you make it in a 9x13 pan, just pour it all on warm and serve, your done.
If you want to make the layer cake, keep reading.

Ganache frosting

3 Tbls Corn Syrup

6 oz heavy cream
12 oz chocolate chips
1/2 tsp vanilla
1-2 cups confectioners sugar (sifted)

Heat the corn syrup and cream over medium heat until almost boiling. 
Add chocolate chips, stir until melted. Remove from heat and add vanilla.

Put in the refrigerator to until completely cooled.

Place cold ganache in your mixer and beat until fluffy, adding confectioners sugar to taste.

Frost each layer and sides of cake.

Add chocolate chips to sides and place in the fridge to set.

Bring to room temp before slicing.

I unfortunately did not get a picture of the inside, but it was delicious.

I also made some mini cupcakes.

Make the mini cupcakes just like the cake and pour the syrup in the cups.
Let the frosting cool and harden.

Frost with the ganache frosting and dip in mini chocolate chips.

Triple chocolate mini bite!

These were fantastic! I almost prefer them over the cake.
Mini bites of Awesome!

Baking from my heart to your kitchen,

Friday, September 21, 2012

Chocolate Chip Muffins

You may have noticed I didn't post last week. My deepest apologies. 
Tiny green elephants with wings oh so blue flew off with the sugar and I didn't know what to do. You believe me right?

Ok... I was busy and maybe a little lazy. I did bake quite a bit and have some yummy recipes to share, but every time I sat down to type, something came up. Excuses, excuses... I know, it's sad.

Tomorrow is Saturday and if your kids are anything like mine, they have not quite grasped the concept of sleeping in. I mean it's Saturday, it's what you do. 

If you need something for breakfast to perk you up along with your coffee, look no further.
These are easy and delicious!

Mini Chocolate Chip Muffins
(adapted from

2 cups all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 eggs, lightly beaten
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
 1 1/2 cups mini chocolate chips

3 Tbls white sugar
2 Tbls brown sugar


1. Preheat the oven to 350 degrees F. Line 30 mini muffins cups with paper liners or spray the wells of the pan with non-stick cooking spray.

2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.

3. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.

4. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips.

5. Evenly divide the batter into the prepared muffin pan wells.

I feel we need to stop and discuss chocolate chips. You can never have too many.
Go ahead and sprinkle some more on top. While we are at it, mix the Tbls of sugar and sprinkle that on top for some crunchy goodness. 

Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.

My son couldn't stand it any longer. Even though he had already eaten two, he needed another one and grabbed it from the plate. I took a bite, so I took a picture.

Have a great weekend!

Baking from my heart to your kitchen,

Wednesday, September 5, 2012

Gluten Free Oatmeal "Enjoy Life" Chocolate Chip Cookies

Dear Person who tried to check out with 25 items in the 10 items or less line,

I know you were quite upset when the check out lady asked you to count your items because you were only allowed 10. It really wasn't necessary to throw your hands in the air and storm off to a different check out. Sometimes you just need to embrace the rules, they are there to protect you. She was just doing her job.

The Person in a hurry behind you with 5 items

Ever been there? I, for one, was so grateful for the check out lady that day. Rules are rules.

Speaking of 10 items or less, this cookie is packed with 12 items, in this case, it's a good thing. Trust me. Even if you don't need to eat gluten free, you need to make this cookie.

I was drawn to this recipe because you don't need any special flours or binders. 

Oh and the chocolate chips.... we will get to those gems soon.

Gluten Free Oatmeal Cookies
(adapted from

1/4 cup butter
1/2 cup sugar
3/4 cups brown sugar
2 eggs
1 teaspoon vanilla
1¼ teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
pinch of nutmeg
1 cup peanut butter
3 cups rolled oats
8 oz "Enjoy Life" chocolate chips
1/2 cup chopped sliced almonds

Preheat oven to 350.
Cream together the butter and sugars in the bowl of an electric mixer until fluffy.
Add the eggs, vanilla, baking soda, cinnamon, salt and nutmeg. Mix.

Add peanut butter and mix.
Add the oats and almonds. Mix slowly until combined.

Add the chocolate chips. Mix slowy until combined.
These chips are awesome, the best tasting dairy, soy and nut free thing I've ever put in my mouth. My husband couldn't even tell the difference. I found them at Target, how awesome is that. Invest in some, you'll thank me later.

Scoop about a teaspoon of dough onto a greased or parchment-covered cookie sheet.
Bake 10-12 minutes until lightly brown at edges. Remove and let cool on wire rack.

I taste tested about 5 immediately, no lie, I really needed a cookie and these were so good.

My sons absolutely love them too, bonus!

Baking from my heart to your kitchen,