Kats’ Kitchen

Chocolate Raspberry Mousse Cake March 29, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 7:00 am
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rasp mousse cake 2

When I first saw this recipe it overwhelmed me.  There are a lot of different steps, it’s a process to make this thing.  I don’t make desserts like these unless I have a good reason to like a birthday, special event, etc.  I wanted to make it for Superbowl but life at that time was busy, so I made something simple.

Fast forward a couple months and life seemed to slow down.  I offered to bring a dessert to a friends house and this was the one.  I had time that week to make it over 2 days.  It was delicious!  The different layers complimented each other so well.  The bottom chocolate cake part ended up to be more thick brownie-like  due to the weight of the other layers on top of it.  Then there was the chocolate mousse, white chocolate raspberry mousse and white chocolate mousse.  Pour over a nice layer of ganache to finish it off.  Enough said.

Head over to Sugar Hero.  For this Chocolate Raspberry Mousse Cake recipe.  She has some beautiful pictures of it!

 

Brownie Bottom Chocolate Cheesecake March 15, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 10:00 am
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Brow Choc Ch

I have not been putting my baking/culinary skills to practice lately.  Suppers have been simple and repetitive, mainly because of my kiddos not being too adventurous with food.  I am ok with that.  I realize there will be seasons of creating new and exciting things in the kitchen and seasons of going simple and easy. But it was time.  Time to make something rich and decadent.  Something to be able to share after serving a nice dinner with wonderful friends.  This was it.  I was eyeing it for a few weeks.  Sometimes I have a hard time deciding which dessert to make to bring places or serve, but this was easy.

This Brownie Bottom Chocolate Cheesecake is exactly what the title says it is.  A brownie bottom with a rich chocolate cheesecake and a rich ganache to to it off.  The 9-inch cheesecake was divided into 16 smallish pieces.  At first I was wondering if the pieces were going to be too small BUT that little piece of chocolateness was rich and decadent!  No more was needed, except maybe a dollop of fresh whipped cream and cup of black coffee to level off the sweetness.  Delicious.

For the recipe head over to Bake or Break.  I made the recipe exactly as posted.

 

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting February 27, 2015

Filed under: cake — stacielk @ 4:48 pm
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Bourbon Pecan Pie - 2

Not sure how to introduce these cupcakes, the title and picture does a pretty good job of that.  To say it simply, it is pretty much chocolate cake, pecan pie and some awesome frosting to finish it off.  It is good.  I had one for breakfast the morning after I made them…really, what’s the difference between a doughnut and a cupcake (besides that the cupcake is a bit boozy but thankfully all signs of that is baked out of it). I usually don’t enjoy my baked good I make till the next day.  Not saying I don’t try it but it always tastes better the next day.

The original recipe calls for 1 cup bourbon, I used 1 cup bourbon…after baking, it still had an extremely strong bourbon flavor (it does seem to mellow after a couple days :), although when you put the components together (filling & frosting) the cupcake is delicious.  When I make them again I will use 1/2 bourbon 1/2 coffee, which was a suggestion in the original recipe – just to tone it down a bit.

You may be overwhelmed by this recipe, this is not your basic whip together some cupcakes and spread on some frosting cupcakes.  These do take time.  If you want to make them I suggest making the the three components to them over at least 2 if not 3 days, it’ll make it easier on you.

The frosting only is delicious, so go ahead and skip the filling and the cupcakes will still be great!

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Cupcakes

1/2 cup bourbon*

1/2 cup coffee

1 cup canola oil

3/4 cup unsweetened cocoa powder

2 cups all­ purpose flour

1 1/4 cups sugar

3/4 teaspoon salt

1 1/2 teaspoons baking soda

2 large eggs

2/3 cup greek yogurt

**The original recipe calls for 1 cup bourbon.  I used the one cup and it was an extremely strong bourbon smell/flavor after baking.  The recipe also said 1/2 cup coffee could be substituted for half the bourbon, which is how I posted the recipe, this is how I would make them for now on – you can decide depending on how strong of the bourbon flavor you want to come out.  If you don’t want any bourbon flavor, I would suggest using 1 cup coffee.

Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners.

In a stand-mixer bowl mix together the bourbon, coffee, canola oil and cocoa powder until smooth and creamy.  Add the eggs and greek yogurt and mix until silky smooth.  Beat in sugar.  Add the salt, baking soda and flour, mix just until incorporated.

Fill baking cups 3/4 full. Bake for about 18­-22 minutes. Allow to cool completely before filling.

Pecan Pie Filling

2 tablespoons cornstarch

1/4 cup cold water

1/2 cup brown sugar

3/4 cup corn syrup

3 eggs

1/4 teaspoon salt

1 cup chopped pecans

2 tablespoons bourbon

1 teaspoon vanilla extract

While the cupcakes are baking, make the pecan pie filling. Combine 1/4 cup cold water with 2 tablespoons cornstarch in a saucepan, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt to the saucepan. Bring the mixture to a boil over med-high heat, whisking consistently.  Continue whisking consistently and let boil for about 5 minutes. Remove the mixture from the heat and stir in the pecans, bourbon and vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened.

Frosting

1/4 cup (1/2 stick) butter

2/3 cup heavy cream

1 cup + 2 tablespoons packed brown sugar

1/2 cup (1 stick) butter, softened

3 cups powdered sugar

1 tablespoon + 1 teaspoon vanilla extract, divided

2 tablespoons bourbon

1/4 teaspoon cinnamon

1 1/2 cup finely chopped raw pecans

In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer until cool. (30 min-1 hr)

Preheat oven to 350 degrees F. Line a baking sheet with foil, spray with cooking spray.

In a bowl whisk together the bourbon, 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 to 20 minutes, stirring occasionally, until toasted. Remove and toss the pecans in a bowl with 1 tablespoon butter. Allow to cool 10 minutes, set aside.

Grab the cooled butter mixture from the freezer and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until combined, smooth and creamy. Mix in about 1/2 cup of the chopped pecans.

To assemble the cupcakes: Use a small paring knife to cut a cone­-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. (optional: cover the filling with leftover chocolate cupcake top that was cut out)  Spread with a thick layer of frosting.  Sprinkle each cupcake with the remaining pecans.

Recipe adopted from Half Baked Harvest

 

Salt-Topped Chocolate, Toffee and Pecan Cookies August 7, 2014

Filed under: cookies — stacielk @ 2:21 pm
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Toffee Cookies

Not sure if I have mentioned, but I LOVE my pecans.  Love them in my waffles, coated in sugar and in cookies.  Although I don’t usually put them in cookies, but this time I did.  I saw this recipe in some newspaper booklet or mailing of some sort a few years back.  I was going through my cabinets and found some toffee bites that needed to be eaten, so instead of eating them by the handful, I decided to make these cookies.  Sure glad I did b/c they are awesome!  They almost remind me of shortbread a bit, I love the salt that is sprinkled over the top before baking, love the sweet/salty combo.  And the toffee/pecan combo worked out great.

I call these ‘mommy’s cookies’.   I made some chocolate chip cookies the same day for the kiddos and daddy.  They probably wouldn’t like ’em anyway…or so I tell myself :)

Salt-Topped Chocolate, Toffee and Pecan Cookies

1 cup unsalted butter, softened

1/3 cup brown sugar

1/2 cup white sugar

2 cup flour

1/4 tsp salt

1/2 tsp baking powder

1 1/3 cup milk  chocolate toffee bites (or 7 oz of toffee bars chopped in pieces)

1 cup coarsely chopped pecans (salted/roasted if possible, or just toast yourself)

Coarse salt, for sprinkling

Combine butter, brown sugar and white sugar in an electric mixer and beat on high speed until light and fluffy.

Add the salt and baking powder, then the flour, 1 cup at a time, on low until just blended.  Mix in the toffee and pecans.

Line two baking sheets with parchment paper (parchment is highly recommended…if you don’t have parchment, like I didn’t, grease the pans and after the cookies cooled, I placed the entire pan in the fridge and then ‘budged’ the cookies off the sheet b/c they crumbled when I tried to get them off when a bit warmed yet.)…..sorry about the explanation, onto the recipe….

Make 2-3 Tablespoon balls and place them on the cookie sheet.  Flatten to 1/4 in with a fork and refrigerate at least 1 hr.

Preheat oven to 325.  Sprinkle each cookie with a pinch of coarse salt and bake for 15-20 min until cookies are set and golden brown around the edges.

 

Skillet Chocolate Chip Cookie and a Pinterest Dress April 23, 2014

Cookie-SkilletMake this TODAY.  I mean the cookie, not the dress, unless you have lots of time on your hand, than go ahead and make both, but this Skillet Chocolate Chip Cookie is a must.  Seriously, it’s only 7 in the morning, you still have time to serve it for breakfast, but don’t forget the ice cream.  Didn’t we used to have backwards day?  Today is a great day for that.  Start with dessert and end with your cup of coffee…although I think I will skip the coffee at 8 at night, then I won’t sleep, then the next day won’t be pretty.  My kids would not like me.  They don’t deserve that, so no coffee for me that late at night.  Or maybe you are reading this at 7 at night….you STILL have time :)  ANYWAY, where was I.  The Skillet Chocolate Chip Cookie is…awesome.  Just out of the oven with a scoop of vanilla ice cream.

Skillet Chocolate Chip Cookie

3/4 cup melted butter (I actually browned my butter b/c I recently read about putting browned butter in baked goods.  If you don’t know how to brown better Our Best Bites just posted about it so head over there to learn how!  It’s really not that hard, you just gotta keep an eye on it)

1 cup brown sugar

1/2 cup granulated sugar

1 egg + 1 yolk

2 cups flourDress-2

3/4 tsp baking soda

1 tsp kosher salt (I used course kosher salt and I will use maybe 1/2-3/4 tsp next time.  I actually do really enjoy the subtle salty taste on my tongue but without the ice cream I think it would be a bit much or I would just stick with regular salt.)

2 tsp vanilla

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350°.

In a large bowl, using a wooden spoon, combine melted butter and both sugars. Stir until there are no lumps.

Add in vanilla, egg and yolk. Stir until mixture is smooth and egg is fully incorporated.

Stir in flour, baking soda and salt until incorporated.

Fold in chocolate chips.

Spread evenly in a 10″ cast iron skillet. (I used a 9 inch)

Bake 15-20 minutes until edges start to golden. Don’t overcook. The center will appear slightly loose.

Let cool 10 minutes on wire rack and scoop onto plates or bowls.

Serve with vanilla ice cream.

Recipe from Cookie & Cups

Now for the dress.  Super cute, not too hard.  Creating my own pattern was a bit difficult, but I figured it out.  The only thing I would change next time would to make the bottom portion of the dress wider.  The tutorial came from The Ribbon Retreat Blog. Fabric is from JoAnn Fabrics. :)

 

Deep Dish Oatmeal Chocolate Cookie Bars March 15, 2014

Filed under: Brownies/Bars & Other Sweets — stacielk @ 7:00 am
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Chocolate-Oatmeal

I was on a baking streak a few weeks backs.  Made three different bars within just a few days.  Good thing they freeze well!  I always like having extra food in my freezer for the busier weeks or the unexpected guests :)

Fudge Topped Peanut Butter Chip Blondies – I made these things – extremely good!  Follow the link for the recipe.  I topped with peanut butter chips instead of peanuts. *if you click on the link – ignore the star rating – kind of confused by that b/c the commenters said they are delicious*

Melt In Your Mouth Lemon Bars – And these bars were exactly what the title says.  Melt in your mouth!  Shortbread crust with a lemony filling and a nice sweet glaze.  I am NOT a lemon person, but these.were.good. (along side one of these other chocolaty bars of course :)

Do I have a favorite out of the 3?  That’s a hard one because they are all very different.  Depends what your in the mood for.

Deep Dish Oatmeal Chocolate Cookie Bars

2 sticks margarine or butter

2 eggs

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups brown sugar

2 tsp vanilla

1/3 cup milk

3 cups oatmeal

In a stand mixer, mix the butter, eggs and brown sugar.  Add vanilla and milk.  Slowly incorporate the rest of the dry ingredients.  Mix well.
In a saucepan over medium heat melt together (or in the microwave):
1 can eagle’s brand sweetened condensed milk
1/3 cup butter or margarine
1 tsp vanilla
2 cups semi-sweet chocolate chips
Spread 3/4th of the cookie mixture on the bottom of a greased 9×13 pan, pour chocolate mixture on top and spread over the cookie layer.  Piece the rest of the cookie mixture on over the chocolate covering as much as possible.  Bake for 25 minutes at 350 degrees. Let cool completely.
Recipe from Love, Life, Lavins
 

Cafe Latte Turtle Cake January 20, 2014

Filed under: cake — stacielk @ 7:00 am
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Here is another chocolaty dessert.  It’s pretty much a simple chocolate cake recipe and it has a fudgy-thick frosting which is drizzled with caramel and sprinkled with pecans (pecans are a fav for me!)

Unless it is warm where you live, the frosting hardens pretty thick, like an actual fudge layer.  If you have a piece the day you frost the cake, it might be softer, both ways are good!

(sorry, the picture is not very good quality, but hopefully you get the gist)

20140106_183642

Café Latte Turtle Cake

1 egg

2/3 cup oil

1 cup buttermilk (1 T vinegar + enough milk to make 1 cup – let sit for 5 min)

2 cups flour

1 ¾ cup sugar

½ cup cocoa

1 tsp salt

1 T baking soda

1 cup hot coffee

Frosting:

1 cup sugar

1/3 cup milk

5 T butter

1 ½ cup chocolate chips

½ cup caramel topping

1 cup pecan halves (I chopped)

Preheat oven to 350.  Grease 2 9-inch roun pans or a 9×13.  Combine egg, oil and buttermilk; mix together.  Add flour, sugar, cocoa, salt and baking soda.  Mix together.  Slowly add hot coffee.  Pour batter into pans.  Bake 20-40 minutes until toothpick comes out clean.

Frosting:  Mix sugar and milk in microwaveable bowl.  Add butter and microwave until melted, stirring occasionally.  Put in chocolate chips and let sit a few minutes.  Mix until smooth.  Frost cake while frosting is still warm.  Drizzle caramel on top and sprinkle with pecans.