Prep Time: 30 Minutes Difficulty: Easy

Cook Time: 5 Minutes Servings: 6 Servings

 INGREDIENTS:

FOR THE CHOCOLATE CAKE:

•  Butter, For Greasing
• 1/4 cup Unsweetened Cocoa Powder, Plus More For Sprinkling
• 1/3 cup All-purpose Flour
• 1/4 teaspoon Salt
• 4 Large Eggs
• 1/2 cup Granulated Sugar
• 4 Tablespoons Unsalted Butter, melted

 FOR THE CREAM FILLING:

• 1 cup Heavy Cream
• 1/4 cup Sugar
• 1 teaspoon Vanilla Extract

 FOR THE CHOCOLATE GANACHE:

• 4 ounces, weight Bittersweet Chocolate Chips Or Chopped Chocolate
• 1/2 cup Heavy Cream
• 1 Tablespoon Milk

INSTRUCTIONS:

To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17×12 sheet pan, and rub butter on it to grease.

In a large bowl, whisk to combine the cocoa powder, flour, and salt.

Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). 

Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.

Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.

Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.

To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. 

Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.

To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.

The cake is now ready to be sliced and served. Enjoy!

Original recipe available here.

My husband has been talking about this dessert since Thanksgiving of last year. I was overwhelmed with regular Thanksgiving preparations to give this a try then so I finally agreed for his 40th in a couple days that I would make it for him. Can’t wait to taste it!!

Homemade Key Lime Pound Cake w/ Key Lime Cream Cheese Icing! Bakes up dense and moist with plenty of fresh key lime flavor!Course cake, Dessert, pound cakeCuisine American, southernKeyword butter, cream cheese, icing, key lime, lime, pound cakePrep Time 20 minutesCook Time 1 hour 15 minutesTotal Time 1 hour 35 minutes

Ingredients

CAKE

• 3 cups all-purpose flour sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons key lime zest (zest from about 4-5 key limes)
• 1½ cups unsalted butter softened
• 3 cups granulated sugar
• 6 eggs room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lime extract
• 1/4 cup key lime juice (juice from about 4-5 key limes)
• 1/2 cup sour cream
• 1/2 cup buttermilk

KEY LIME CREAM CHEESE ICING

• 4 oz cream cheese softened
• 2 cups powdered sugar
• 1/4 cup key lime juice (juice from about 4-5 key limes)
• 1/4 cup milk (use enough to make icing pourable)
• 1-2 teaspoons key lime zest (plus more for garnishing if desired) (zest from about 4-5 key limes)
• 1 teaspoon vanilla extract (optional)

Instructions

• Preheat oven to 325 F. Grease and lightly flour a 9½ inch bundt pan. Set aside.
• In a large bowl whisk together flour, baking powder, salt and key lime zest. Set aside.
• In a large bowl, using low mixer speed cream together butter and sugar just until combined.
• Mix in eggs, one at a time until combine.
• Mix in vanilla and lime extract.
• Mix in key lime juice, sour cream and buttermilk.
• Gradually add dry mixture into wet mixture until batter is fluffy and combined (DO NOT OVER MIX)
• Spoon batter into prepared pan and shake the pan to level it out and remove air bubbles.
• Bake for 1 hour and 15 minutes (may need a few extra minutes. I usually underbake slightly to get that perfect moist and velvety texture. Remember cake will continue to cook as it cool)
• Remove from oven and place on a cooling rack.
• When pan is cool enough to touch, remove cake from cake pan and allow cake to cool completely on the cooling rack.

MAKE THE GLAZE

• To make the glaze, combine all glaze ingredients until smooth and silky.
• Allow to chill in fridge.
• Just before serving – Drizzle glaze over completely cooled cake and garnish with key lime zest.

Notes

*This pound cake tastes great the first day but even better the next day! If making for a special occasion, make it the day before.

Original recipe available here.

Serves: 36

Ingredients

• 36 pieces HERSHEY’S KISSES Milk Chocolates, wrappers removed
• 6 tablespoons butter or margarine, softened
• 1/3 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Food coloring, in desired colors
• Sanding sugar, in desired colors
• 1/3 cup vanilla frosting

Shop Ingredients

Directions

• Preheat oven to 350°F.
• In large bowl, beat together butter and brown sugar until well blended. Beat in egg, milk and vanilla until well blended.
• In separate bowl, stir together flour, baking soda and salt. Mix butter mixture into flour mixture.
• For each color desired, evenly divide dough into separate bowls. In each bowl, mix in food coloring until color is uniform.
• Form 36 1” balls. Roll each ball in matching sugar color; arrange on sheet pan.
• Gently press thumb into balls to form indentation. Bake 8 to 10 minutes. Cool slightly; transfer to wire rack to cool.
• Divide and tint frosting to match cookie colors. In each cookie indentation, place about ½ teaspoon frosting; press chocolate piece into frosting.

Original recipe available here.

Classic Cheesecake with a Gingersnap Cookie Crust and Raspberry Sauce

Ingredients:

•  FOR THE CRUST:
• 2 cups Gingersnap Crumbs
• 6 Tablespoons Unsalted Butter, melted
• 2 Tablespoons Sugar
• 1 pinch Fine Sea Salt

•  FOR THE FILLING:
• 24 ounces, weight Cream Cheese, At Room Temperature
• 1-1/4 cup Sugar
• 1/4 teaspoon Fine Sea Salt
• 4 Eggs At Room Temperature
• 2 teaspoons Fresh Lemon Juice
• 2 teaspoons Vanilla Extract
• 12 ounces, fluid Greek Yogurt (2%% Or Full Fat), At Room Temperature

• FOR THE RASPBERRY SUACE:
• 2 tsp cornstarch
• 3 Tbsp sugar
• 1/3 cup water
• 12 oz frozen raspberries thawed
• Fresh raspberries

Directions:

Preheat oven to 350ºF. Wrap 3 layers of foil around the bottom of a 9-inch springform pan. 

In a blender or food processor, pulse the crust ingredients together until combined. Press into the bottom of the springform pan and bake for 10 minutes. Remove from oven onto a cooling rack. 

Reduce the oven temperature to 325ºF. 

In the bowl of an electric mixer, beat the cream cheese on low speed until no lumps remain. Add in the sugar and salt; continue mixing on low until the ingredients are incorporated. Scrape down the sides and bottom of the bowl as needed. 

Add in the eggs, one at a time, beating after each addition until fully incorporated. Continue scraping down the sides and bottom of the bowl as needed. Keeping the mixer on low speed, add in the lemon juice, vanilla, and Greek yogurt. (Stir the yogurt first if it has separated while coming to room temperature.) Mix just until combined. 

Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes up about 1 inch up the foil-wrapped springform pan. 

Bake for 55–70 minutes or until the cheesecake is set on the sides and just jiggles a bit in the center when the pan is shaken. Remove the cheesecake from the water bath and place back in the warm oven. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 1 hour. 

Remove the cheesecake from the oven and run a thin knife along the edge of the pan. Let the cheesecake continue to cool to room temperature. Place in the refrigerator for several hours to chill completely. 

For Raspberry Sauce:

• In a small saucepan, combine cornstarch, water, and sugar.
• Add raspberries and bring to a boil, stirring constantly.
• Boil for 1 minute, stirring constantly.
• Sauce can be served warm or chilled.
• Slice the cheesecake, add raspberries, sauce, and rosemary sprigs for garnish. Enjoy!

Original cheesecake recipe available here and original raspberry sauce recipe available here.

Ingredients:

Filling

3 large apples, peeled, coarsely chopped (about 3 cups) 

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 to 2 teaspoons ground cinnamon

1/4 cup cold butter or margarine, cut into small pieces

Topping

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

1/2 cup butter or margarine, melted

1/2 cup chopped pecans

Steps:

• Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

• In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.

• Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature. Best enjoyed with a scoop of ice cream or a dollop of whipped cream.

Original recipe available here.

*Sub with gluten free or non-dairy ingredients and still SUPER yummy. I used vegan non-dairy butter and gluten free oatmeal cookie mix. yum!

Ingredients:

+ Frozen pie crust, thawed (for homemade Pie Crust, see page 28 of the Magnolia Table cookbook)

RASPBERRY CHEESECAKE MIXTURE

+ 8 oz softened cream cheese
+ ⅓ cup sugar
+ 1 egg
+ 1 tsp vanilla extract
+ ½ cup red raspberry preserves (you can also evenly substitute for another fruit flavor)

BROWNIE PIE FILLING

+ 8 oz butter, unsalted
+ 2 oz baking chocolate, unsweetened
+ 1 cup sugar
+ ½ tsp salt
+ 1 tsp vanilla extract
+ 3 eggs
+ ½ cup flour
+ ½ cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.

2. If your pie crust is frozen, let it thaw out before filling it.

Part 1: Brownie Pie Filling

3. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth.

4. Remove the pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes.

5. Whisk the eggs into the cooled brownie mixture one at a time. Whisk in the flour, vanilla extract and salt.

6. Fold in chocolate morsels. Pour half of the brownie batter into the pie crust. Set aside.

Part 2: Raspberry Cheesecake Mixture

7. Whisk the cream cheese, sugar, egg, and vanilla extract together until smooth.

8. Pour the cheesecake mixture on top of brownie batter in the crust. Dollop raspberry preserves and the remaining brownie batter on top. Use a knife to swirl together to create a marbled look.

9. Bake until just set and a crust forms on top, approximately 50-60 minutes. Cool to room temperature on a wire rack.

10. To store, wrap tightly and keep at room temperature for up to 2 days. You can also store it in the refrigerator for up to 3 days. Past that the crust could become soggy.

Top with homemade whipped cream and fresh raspberries, or even drizzle more raspberry preserves on top and enjoy. Oh, and happy pi(e) day!

There is something about warm oatmeal cookies. I love them. I can’t get enough of them. I’ve been on a quest to find the perfect recipe to satisfy my craving and I think this one is pretty close. These are good. Really good. Enjoy! 🙂

Ingredients: (I usually cut this in half)

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup semisweet chocolate chips (optional! These are excellent without the chocolate)

Directions:

1. Preheat the oven to 325 degrees.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Original recipe available here.

The perfect Christmas dessert. Serve with vanilla ice cream for best results. Enjoy!