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Marble Cake with Fudge Frosting

July 25, 2013 ·

Marble Cake with Fudge Frosting is the perfect party cake!  Enjoy a swirl of yellow cake and chocolate cake in every bite, topped with a fudgy chocolate frosting.  Delicious, a crowd favorite, and easy to make!

marble-cake-with-fudge-frosting-sqc

Recently, we celebrated Mike’s birthday, and as always I asked him to pick his birthday treat.  He usually just tells me to make whatever, but this year he got some advice from our resident 3 year old (who may be a bit opinionated these days).  After consulting a couple of his favorite cookbooks (really!) and a few of my printed recipes, Adam’s decision was made ~ Marble Cake with Fudge Frosting.  While Adam had never had marble cake before, and at the time was not a fan of chocolate, he was sure this was the perfect cake for his daddy.  He was absolutely right!

With yellow cake and chocolate cake in a pretty little swirl, we enjoyed the best of both worlds and the fudge frosting was the perfect icing on the cake (ha!)   And while it looks fancy, this cake is super simple to make.  The frosting was a bit stiff during the stirring process and goes on thick, yet is a thin layer on top of the tasty cake.  Decorate it as you wish, and here is the perfect party cake to celebrate any special occasion.

Marble Cake with Fudge Frosting - Alida's Kitchen

Marble Cake with Fudge Frosting
 
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Marble Cake with Fudge Frosting is the perfect party cake! Enjoy a swirl of yellow cake and chocolate cake in every bite, topped with a fudgy chocolate frosting.
Yields: 16-20 servings
Ingredients
  • Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup unsweetened cocoa
  • 1¼ cups granulated sugar, divided
  • ½ cup unsalted butter, softened
  • 3 eggs
  • 1 cup milk (I used skim)
  • 2 teaspoons vanilla
  • Cooking spray
  • Frosting:
  • 1½ cups semisweet chocolate chips
  • 3 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • ¼ cup milk (I used skim)
Instructions
  1. FOR THE CAKE: Preheat oven to 350* F. Spray a 13x9-inch baking pan with cooking spray and set aside.
  2. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  3. In a separate medium bowl, combine cocoa, ¼ cup granulated sugar and ¼ cup water.
  4. In a large bowl, with an electric mixer (hand or stand) set to medium-high, beat butter and remaining sugar until light and fluffy. Reduce speed to low, and add eggs, milk and vanilla, beating until smooth. Add flour mixture, continue beating on low until combined.
  5. Pour 2 cups of the vanilla batter into the bowl with the cocoa mixture, and stir until smooth.
  6. Pour vanilla batter into the prepared baking pan. Spoon chocolate batter into six puddles on top of the vanilla batter. Drag a knife through the two batters, creating a swirly marble effect.
  7. Bake 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to a wire rack to cool completely. Frost once cool.
  8. FOR THE FROSTING: Put chocolate chips in a glass or metal bowl set over a pan of simmering water (or use a double-boiler), until melted, stirring occasionally. Remove from heat and add butter, powdered sugar and milk. Beat on high until frosting comes together. Add more milk or sugar as needed to achieve desired consistency. (If frosting is too stiff, add more milk; if it's too wet, add more powdered sugar)
  9. Spread over cooled cake and decorate as desired.

Source: Real Simple

Marble Cake with Fudge Frosting - Alida's Kitchen

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Chocolate Banana Brownies

July 11, 2013 ·
 Chocolate Banana Brownies are so rich and fudgy,  you would never guess they are low in fat (and can be made vegan)!
 Chocolate Banana Brownies | alidaskitchen.com
I’ve been on a bit of a brownie kick lately and found myself choosing between three different brownies recipes to share with you today.  These Chocolate Banana Brownies were at the top of the list.  A brownie that is so rich and fudgy, you would never guess it’s low in fat (and can be made vegan)?  Yes please!
 Chocolate Banana Brownies | alidaskitchen.com

The addition of bananas not only puts a tasty twist on these brownies, but it also helps reduce some of the added fat.  There are also no eggs in this recipe.  Changes from the original recipe include using whole wheat pastry flour instead of all-purpose (either one works fine, I just wanted a whole wheat brownie) and using brown sugar instead of granulated, because I love the flavor brown sugar adds to baked goods.  Use your favorite non-dairy milk and non-dairy chocolate chips, and you have a delicious vegan dessert that everybody will love!

Chocolate Banana Brownies
 
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Author:
Yields: 13x9-inch pan of brownies (see note for servings)
Ingredients
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • 2 cups packed brown sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13x9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve.
Notes
Note: 24 squares = 150 calores/brownie, 36 squares = 100 calories/brownie. These amounts are approximations based on the ingredients I used.

Source: About.com

Have more overripe bananas?  Here are some other healthy, easy recipes to try:

Pumpkin Banana Muffins

Banana Buttermilk Muffins

Healthy Banana Cookies

 

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Filed Under: dessert, Favorites, healthy, kid-friendly, Recipes, vegan Tagged With: , , ,

Oreo Cookies and Cream Muffins

May 22, 2013 ·
oreo cookies and cream muffins

Oreo Cookies and Cream Muffins are a tasty vanilla muffin studded with large chunks of chocolate sandwich cookies throughout.  If you like Oreos (or Joe Joe’s!) and are looking for a fun recipe to try with them, these muffins are for you.    While Oreo muffins are not something that I would make every day, after making the crust for my Lighter Chocolate Cheesecake Bars, I found myself with leftover Oreos (if there is such a thing).  Why not try something new for a change!  Oreo Cookies and Cream Muffins are glorious and definitely something worth trying if you’re a cookies and cream lover, like myself!

Oreo Cookies and Cream Muffins
 
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Yields: 12 muffins
Ingredients
  • 1¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ⅓ cup cold butter, cut into 12 pieces
  • 1 cup milk (I used skim)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 16 Oreo cookies, chopped
  • Topping:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 5 Oreo cookies, finely crushed
  • 2 tablespoons cold butter
Instructions
  1. Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.
  2. Make topping: In food processor, combine flour, sugar and crushed cookies until combined. Add cold butter, pulsing until crumbly. Put in a small bowl and set aside.
  3. Make muffin: In a food processor, put flour, sugar and baking powder and process until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
  4. In a medium bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
  5. Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.
Notes
Source: Taste of Home

 

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Chocolate Cheesecake Bars | alidaskitchen.com

Chocolate Cheesecake Bars

May 17, 2013 ·
Chocolate Cheesecake Bars from Alida's Kitchen
These Chocolate Cheesecake Bars are made on the lighter side!  They are chocolaty, decadent and soooo good!
It’s been a while since I’ve shared a dessert, so to make up for that, I decided you deserve some chocolate.   Not just any old chocolate though ~ Chocolate Cheesecake Bars, and they’re made on the lighter side.  Despite being made light, each bite of these Chocolate Cheesecake Bars is chocolaty, decadent and sooooo good!

The hands on work takes all of 10 minutes, which is awesome.  First you start with a simple chocolate cookie crumb crust.  Then toss the rest of the ingredients the food processor (minus the chocolate chips, which are used for topping) and process until smooth.  Pour the filling over the crust, sprinkle with chocolate chips, and bake.  Easy peasy!  After baking, just chill the bars for a few hours, or overnight.  Cut into bars and enjoy!

Chocolate Cheesecake Bars
 
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Ingredients
  • Cooking spray
  • 1 cup chocolate sandwich cookie crumbs (such as Oreos) - approx. 15 cookies
  • 2 tablespoons butter, melted (I used light butter)
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 cup reduced-fat sour cream
  • ⅓ cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 egg white
  • ⅓ cup semisweet chocolate chips (I used miniature)
Instructions
  1. Preheat oven to 325 degrees. Spray a 8-inch baking pan with cooking spray. Line pan with 2 strips of parchment (or waxed paper) set cross-wise in the pan. Spray with cooking spray again and set aside.
  2. In a small bowl, stir cookie crumbs and melted butter until moistened. Using waxed paper, press cookie crumbs into the bottom of prepared pan.
  3. In a food processor, blend cream cheese and sour cream until smooth. Add cocoa, cornstarch, sugar, vanilla, egg and egg white and process until smooth. Pour into pan and sprinkle with chocolate chips.
  4. Bake for 35 to 40 minutes, or until set (be careful not to over bake). Cool in pan on wire rack for 1 hour. Cover and refrigerate for at least 2 hours to overnight.
Notes
Notes: I made cookie crumbs by whizzing the Oreos in the food processor and then proceeded to make the filling - no need to wash in between. If you're gluten free, you can use gluten free cookies for the crumbs.

Adapted from Everyday Food, January/February, 2004

Chocolate Cheesecake Bars | alidaskitchen.com

 

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healthy cocoa chocolate coconut date truffles balls

Healthy Chocolate Coconut Truffles

March 18, 2013 ·
 Healthy Chocolate Coconut Truffles are an easy recipe made in minutes using only 3 ingredients with no added fat or sugar. {vegan, gluten free}

Healthy Chocolate Coconut Truffles | alidaskitchen.com
Healthy Chocolate Coconut Truffles have the delicious flavors of dark chocolate and coconut…all coming in around 60 calories and without any added sugar of fat.  They are made using only 3 main ingredients (plus an optional ingredient which helps to deepen and intensify the chocolate flavor).  Even better – they take only minutes to make.  Intrigued?  I certainly was when I first found the recipe but it took me over 9 months to make them.  I am kicking myself that it took so long…they are so amazingly good!

Healthy Chocolate Coconut Truffles | alidaskitchen.com

Thankfully, it is time again for the second installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic.  Participating in this challenge was the extra push I needed to make these truffles.  This month we’re featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters C or D.  Since Healthy Chocolate Coconut Truffles feature both coconut and dates, I’ve got both letters covered this month.

Healthy Chocolate Coconut Truffles | alidaskitchen.com

Healthy Chocolate Coconut Truffles
 
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Yields: 20 truffles
Ingredients
  • 8 ounces pitted dates (approx 1½ cups)
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons unsweetened flaked coconut
  • 1 teaspoon espresso powder (optional)
  • ¼ cup unsweetened flaked coconut, for rolling
Instructions
  1. Put dates, cocoa, 3 tablespoons coconut and espresso powder in a food processor and puree until smooth. If mixture is too dry, add water by the teaspoonful (I needed about 3 teaspoons). If mixture becomes too wet, add more unsweetened coconut.
  2. Scoop mixture by the tablespoonful and form 1-inch balls. Roll balls in remaining coconut.
  3. Chill/store in refrigerator until ready to enjoy.

Source: Bon Appetit, June, 2012  

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easy make ahead chocolate pudding cakes

Warm Chocolate Pudding Cakes

February 13, 2013 ·


While Valentine’s Day isn’t a huge deal at our house, it does give me a reason to bake up something extra special…usually involving chocolate.  Warm Chocolate Pudding Cakes are definitely something special.  They are a simple yet decadent dessert that is pure comfort food.  They are also surprisingly quick and easy to make and can even be made a day in advance (great for entertaining!).  The recipe can easily be halved to serve only two, OR make the full recipe and enjoy one set of cakes one day and enjoy them again the next day.   Warm Chocolate Pudding Cakes are delicious as-is, or topped with your favorite ice cream.  I had vanilla bean on hand, which was classic and tasty, but I am drooling over the idea of a salted caramel ice cream topping these cakes.

Since I made the full recipe for the two of us, we got to enjoy Warm Chocolate Pudding Cakes two nights in a row.  I’m pretty sure Valentine’s Day is going to become one of our favorite holidays now, if it means special desserts like this! 

Warm Chocolate Pudding Cakes
 
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Yields: 4 servings
Ingredients
  • 4 ounces semi-sweet or bittersweet chocolate, chopped
  • 4 tablespoons (1/2 stick) butter
  • 4 tablespoons granulated sugar, divided
  • 2 eggs, whites and yolks separated
  • 1 teaspoon vanilla extract
  • pinch of salt
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees (if not making ahead). Spray four 6 to 8 ounce ramekins with cooking spray, place on a baking sheet and set aside.
  2. In a double boiler (or a mixing bowl placed over simmering water), melt chocolate and butter, stirring occasionally. Once melted, remove from heat and mix in 2 tablespoons sugar and then egg yolks and vanilla, stirring until until combined. Set aside.
  3. In a medium bowl, beat egg whites and salt until soft peaks form. Add 2 tablespoon sugar and beat until stiff and glossy.
  4. Fold ⅓ egg white mixture into chocolate mixture, gently stirring to combine. Add the rest of the egg whites, gently folding until combined. Divide evenly among prepared ramekins. (If making ahead, stop here. Cover cakes with plastic wrap and refrigerate until ready to bake).
  5. Bake for 15 to 20 minutes, or until the cakes puff up and the tops begin to crack. Be careful not to over bake. A toothpick inserted in the center should come out gooey. Serve warm or at room temperature, topped with ice cream, if desired.

 

Source:  Everyday Food, December 2006

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Peppermint Twist Kiss Cookies

December 6, 2012 ·
 Peppermint Twist Kiss Cookies are a fun variation of the ever-popular “blossom” cookies with a candy kiss in the middle. These light-tasting peppermint cookies have a red and white swirl that are cute and festive for the holidays or any time! 
Peppermint Twist Kiss Cookies | alidaskitchen.com
Peppermint Twist Kiss Cookies are tasty, fun and festive…perfect for this time of year!  The red and white cookie is a light-tasting peppermint butter cookie, and then topped with a chocolate kiss.
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Grandma’s Caramel Bars

November 29, 2012 ·
 My grandma was always impressive in the kitchen, especially with her holiday treats.  This recipe she created for Caramel Bars is no exception!  Most caramel bars I’ve had have been underwhelming and have had a relatively stiff caramel layer in the center.  So is not the case with these Caramel Bars.  The caramel layer is gooey, melty and wonderful.   The oat crust and crumbly topping are simple and delicious, and the chocolate chips add some chocolate and texture.  Her recipe also includes 1 cup walnuts, which I do not use.  No holiday treat platter is complete without caramel bars!

Speaking of holiday treats, we are in Week 10 of the 12 Weeks of Christmas Treats!  This recipe makes a generous amount, so is definitely a good treat to have on hand for your holiday celebrations.

Grandma’s Caramel Bars
 
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Yields: 3 to 4 dozen bars, depending on size
Ingredients
  • 1½ cups all-purpose flour
  • 1½ cups rolled oats (old-fashioned or quick oats work fine)
  • 1 cup butter, softened (I use light butter)
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 14-ounce package caramels
  • ⅓ cup evaporated skim milk
  • 1 cup chocolate chips
  • 1 cup walnuts (optional)
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray and set aside.
  2. In a large bowl, put the flour, oats, butter, brown sugar, baking soda and salt. Using an electric mixer on low (I use a hand mixer), slowly beat in the butter until combined, moist, and pea-sized crumbs form. Press ½ of mixture into prepared baking dish and bake for 12 minutes.
  3. Meanwhile, slowly melt caramels and evaporated milk over a double boiler (or a heatproof bowl set over a saucepan of simmering water), stirring frequently.
  4. Once crust is done, pour caramel mixture over crust. Sprinkle chocolate chips (and walnuts, if using) over caramel. Crumble remaining oat mixture over caramel and chocolate chips. Bake for 12 minutes and move to a wire rack to cool completely.

We are already to week #10 of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic.  Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.

 

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Sunny Blossoms

November 8, 2012 ·

Sunny Blossoms are a peanut-free twist on the classic cookie.  While Peanut Blossoms are always a favorite, the need for peanut-free treats are becoming more common.  So in an effort to make a peanut-free alternative, enter Sunny Blossoms, made with sunflower seed butter instead of peanut butter.  I used my grandma’s recipe as a base and went from there.  Being the peanut butter diehard that I am, I wasn’t sure what to expect.  While it is obviously not peanut butter, they still taste really good!  Mike loved them as well and noted the next day they tasted almost peanut-y.  Sunflower seed butter is mild enough to not overpower the cookie.  Frankly if you put chocolate with anything, it’s going to be good! 🙂

Time sure flies!  We are to Week 7 of the 12 Weeks of Christmas Treats!  We all know that no holiday cookie platter is complete without some form of a ‘blossom’ cookie.  Not only are they tasty, but they are so darn cute with the Hershey’s Kiss in the middle!  Sunny Blossoms offer a delicious, peanut-free alternative.

Sunny Blossoms
 
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Yields: approximately 36 cookies
Ingredients
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter (I used light butter)
  • ⅓ cup sunflower seed butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • granulated sugar, for rolling
  • 36 chocolate Hershey's Kisses, unwrapped
Instructions
  1. In a small bowl, whisk flour, baking and salt. Set aside.
  2. In a large bowl, using an electric mixer, cream together butter and sunflower butter until blended.
  3. Gradually add granulated sugar and brown sugar to sunflower butter mixture - cream well. Add egg and vanilla - beat well.
  4. Blend in dry ingredients gradually (Note: I do this step by hand using a wooden spoon) and mix thoroughly. Chill dough in the refrigerator for at least 2 hours (Note: I typically chill overnight).
  5. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  6. Shape dough into balls using a rounded teaspoonful for each. Roll balls in granulated sugar and place on baking sheet.
  7. Bake for 8 minutes. Remove from oven. Top each cookie with a Hershey's Kiss candy, pressing down firmly so cookie cracks around edge. Return to oven and bake 2 to 5 minutes longer until golden brown. Move cookies to wire rack to cool completely.

 

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Easy Chocolate Sandwich Cookies

October 18, 2012 ·
cake mix homemade oreo cookies with cream cheese filling

Easy Chocolate Sandwich Cookies are a simplified version of a chewy homemade Oreo cookie.  The chocolate cookies are soft, yet sturdy and the filling is a sweetened cream cheese frosting.  The dough literally took me 5 minutes minutes to whip together.  I feared the dough would be gooey and messy to work with, but it was quite firm and rolled into balls by hand without a huge sticky mess.

These cookies are fun any holiday or celebration because you can color the filling to suit any occasion or simply roll the sides in sprinkles for a cute, colorful decoration.  The recipe yields a generous amount of cookies, which is perfect if you’re looking to share.  It also halves easily, which is what I did…(I still shared though) 🙂

I am sharing these delicious yet super easy cookies as part of Week 4 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic.  While this recipe makes plenty and these cookies are perfect for any holiday cookie platter, I made them pink in honor of Breast Cancer Awareness Week hosted by Erin of Dinners, Dishes and Desserts.  To conclude Breast Cancer Awareness Week, tomorrow Erin is hosting a giveaway, so be sure to visit Dinners, Dishes and Desserts on Friday for a chance to win!

Be sure to check out the thumbnails at the bottom of this post and visit the other bloggers who are posting amazing recipes today in support of Breast Cancer Awareness, and also for the 12 Weeks of Christmas Treats!

Easy Chocolate Sandwich Cookies
 
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Yields: approximately 4 dozen sandwich cookies
Ingredients
  • 2 packages devil's food cake mix
  • 4 eggs, lightly beaten
  • ⅔ cup vegetable oil
  • 1 package (8 ounces) cream cheese, softened - (I used Neufachtel / ⅓ less fat)
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • food coloring or sprinkles for decorating, if desired
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  2. In a large mixing bowl, beat cake mixes, eggs and oil until combined (Note: I used a hand mixer; batter will be very stiff).
  3. Roll dough into 1-inch balls and place on prepared baking sheet. Using the side of a silicone spatula, press to flatten the balls slightly.
  4. Bake for 8 to 10 minutes. Remove to a wire rack to cool completely before filling. (Note: I baked the cookies the night before and did the filling the next day).
  5. For the filling: In a medium mixing bowl, beat cream cheese, powdered sugar and vanilla extract until smooth. Add food coloring, if desired.
  6. Spread filling on bottom of half of the cookies. Top with remaining cookies. Finish decorating, as desired.

Source:  Taste of Home: Best Loved Cookies and Bars

Be sure to check out the bloggers who are supporting Breast Cancer Awareness Week for some delicious pink and/or healthy recipes! 

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us

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