Recipes - Cakes And Other Baked Desserts

Tobermory

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All good. We chocoholics just have different ways of dealing with our addiction. 🍫

And, btw, I think my next Google search will be "small batch chocolate chip cookies". :)
Did you see this recipe I posted in the cookies thread, rubysmama rubysmama ? I make half the recipe and it works really well!
Recipes - Cookies
 

LTS3

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Cookie dough can be frozen into pre-formed rounds so one could make a regular sized batch and freeze whatever won't be baked right away. Then when craving hits, just take out however many frozen rounds it will take to satisfy the craving and bake as usual. Or bake a whole batch and freeze the cookies after they've cooled. Let thaw for a bit and enjoy :)

 

rubysmama

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Jem

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A bunch of packages of "Cookies and Cream" Chipits were on sale for 50% off at the grocery store this weekend. I saw them and thought "Oooo...these would make nummy brownies, so I picked up a few. The package contains half white chocolate chips and half cookie bits. I put the whole bag in my brownie dough. Chocolaty, gooey brownies with crunchy cookie bits and creamy white chocolate....yum! They are currently cooling....
Hubby had to go pick up a prescription for his Dad in town (after we already went last night and the hospital made a mistake on one of them, so had to go back) then go to work (not his regular hours). Hopefully, when he gets home the smell will cheer him up! (we'll see if he gets to eat any! ;) :lol: )
 

lizzie

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I will pass on this gingerbread cake recipe,which turned out so moist and delicious.I used it to make my trifle,and I'll tell you how to do that.If you happen to have a trifle bowl,that's great but you sure don't need one.Any clear glass bowl will do,big enough that you can do a couple of layers,or you could just put a slice of cake on a plate with a drizzle of caramel sauce,a good dollop of pudding,and top it with some whipped cream (I used sugar free cool whip) and a sprinkle of heath chips.
The cake:grease and flour a 9"square baking pan.In a mixing bowl,1 1/2 c flour,1 t baking soda,1 T powdered ginger,1 t cinnamon,1 t. allspice,1/2 t nutmeg and 1/2 t ground cloves,1/2 t salt, barely 1/2 c sugar (I used 1/2 c swerve sweetener) and 1/2 c molasses and mix together.Grate in a peeled and cored apple,1/4 cup sour cream and 1/2 c melted and cooled butter.I stirred in enough milk to make a thick but stirrable batter.....maybe 1/2 c or so.Scrape into the prepared pan and bake at 350 for 25-30 min.Check as it's baking and as soon as it appears done and the sides look loosened from the pan,a skewer in the center that comes out clean will tell you it's done.Let the cake cool,and then remove it to a cutting board and cool completely.
For the pudding,I used sugar free instant vanilla,but regular instant is fine,and I used 3 boxes...doesn't have to be brand name.I did add a couple of teaspoons extra vanilla just because I can't leave well enuf alone,and I had 3 containers of sugar free cool whip,but regular is fine,and you could do this with whipped cream,too.The recipe I have called for caramel sauce for ice cream,and I didn't use it...couldn't find sugar free...but I did use a bag of heath chips.You wouldn't have to.So....
In the bottom of your bowl,put a layer of pudding (about a third).I sliced my cake into 1" slices and broke them apart a bit,and about a third goes on top of the pudding.Drizzle on some of the caramel,then a layer of cool whip and a sprinkle of toffee chips.That is your layer,and I had 3 of them.....the cool whip was the last layer and I used up the rest of the heath.Chill in the fridge and you're good to go.I hope if you try it,you'll love it as much as we did.My hubby is such a stinker when he hears something is sugar free,and he was amazed!
 
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